HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut squash in halves and scoop out seeds. Place squash in a baking dish. Fill centers with apples. Pour a little water into the dish. Cover and bake at 350° (moderate oven) for 30 minutes or until partly done. Sprinkle with salt, sugar and nutmeg. Dot with fat. Bake, uncovered, about 45 minutes or until the squash is soft. Makes 4 servings.
Cream butter, sugar and cheese. Add eggs and mix. Add flour and make dough (place in refrigerator a couple of hours or overnight). Form into balls the size of walnuts. Melt butter in saucepan and add small amount of milk, then nuts to make a paste. Add cinnamon to taste. Roll out a ball of dough on sugared surface. Add paste mixture (small amount). Roll up and shape like a 1/2 moon. Place on cookie sheets that have been sprayed. Bake at 375° until brown.
Add cheese and almonds to the white sauce. Place asparagus and sauce mixture in alternate layers in casserole. Dot with butter and cover top with cracker crumbs. Bake in a 350° oven until crumbs are brown, about 20 to 30 minutes.
Make meatballs. Place on cookie sheet and bake. Heat mushroom soup with water; pour over meatballs in cans and pressure can.
Melt butter in pan, then mix in pretzels and sugar. Flatten out. Put in 9 x 13-inch pan. Bake 10 minutes at 400°. Cool completely. Cream together sugar, cream cheese and Cool Whip. Spread on pretzel layer. Mix Jell-O, water and frozen strawberries together. Let that set a little. Once slightly set, pour on top of cream cheese layer. Refrigerate.
Boil chicken until tender and cut up. Cook broccoli according to directions on package and drain. Preheat oven to 350°. In 9 x 13-inch pan, spread broccoli. Over this, put chicken and then spread soup. Slice Velveeta cheese on top. Cook for about 30 to 40 minutes, just until cheese melts and it's bubbly.
Arrange sweet potatoes in buttered casserole dish and pour apples over them. Sprinkle brown sugar, salt and marshmallow pieces over apples. Top with cinnamon. Dot with butter. Cover and bake in 350° oven for 35 to 40 minutes.
Wash beans, trim ends and remove strings; break into 2-inch lengths. Place water, bacon and beans in a large pot; bring to a boil. Reduce heat; cover and simmer 10 minutes or until crisp-tender. Add potatoes, salt and pepper. Stir gently. Cover and cook 20 minutes or until tender. Yield: 6 servings.
Brown beef with onion in large skillet. Break up meat. Drain off fat. Add water. Bring to a boil. Add bouillon cubes, salt and pepper and Worcestershire sauce. Stir until cube is dissolved. Add frozen vegetables. Simmer 25 minutes.
Peel and slice sweet potatoes; place in a serving casserole. Mix cornstarch and sugars in saucepan. Heat remaining ingredients in sugar mixture until thick. Pour over sweet potatoes. Bake at 350° for 30 minutes.
Combine yeast, 1 teaspoon sugar and enough warm water to dissolve. Add remaining ingredients and mix. Allow to sit in refrigerator overnight. Roll out on floured board. Cut in 1 x 3-inch strips. Dip in 2 sticks of melted oleo. Layer in Bundt pan. Bake at 350° for 30 minutes, then at 375° for 15 minutes.
Mix all of the ingredients. Cover and chill thoroughly. Serves 8 to 10.
In small mixer bowl beat cream cheese and sour cream at medium speed, scraping bowl often, until smooth (1 to 2 minutes). If desired, reserve 1/4 cup each Sea Stix and cheese. Stir in remaining ingredients except crackers. Cover, refrigerate 2 hours to blend flavors. Garnish with Sea Stix and cheese. Serve with crackers. Makes 3 cups.
Brown hamburger and onion (peppers and mushrooms can be added too). Line bottom of a 9 x 13-inch cake pan with 1 package crescent rolls. Combine hamburger mixture with sauce and pour over biscuit mix in pan. Put on cheese (all). Cover with the other package of crescent rolls. Bake in a 350° oven until brown, about 30 minutes.
Beat cream cheese and sugar until creamy. Blend in Cool Whip. Pour into graham cracker crust. Add pie filling to top. Chill.
In a large bowl, combine the first 5 ingredients; set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry; stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups, filling 3/4 full. Sprinkle Streusel Topping over batter. Bake in preheated 350° oven for 35 to 40 minutes, or until toothpick inserted comes out clean.
Grease and flour loaf pan. Bake at 350° for 1 hour and 10 minutes.
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomatoes stand for 15 minutes. Meanwhile, place milk, flour, eggs and bread crumbs each in separate shallow dishes. Dip tomato slices first in milk, then flour, then eggs, then bread crumbs (or cornmeal). In a skillet fry half the coated tomato slices at a time in hot oil over medium heat for 4 to 6 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium low.) If necessary, add more oil.
Roll out crackers, add melted butter. Press in bottom of 8 x 10-inch pan. Whip Dream Whip, add cheese and powdered sugar. Spread 1/2 of Dream Whip mix on graham crackers. Add cherry pie filling. Spread evenly. Then top with remaining Dream Whip mix. Chill.
Cook okra in a separate skillet to remove excess liquid. Place okra in a clean skillet. Add all ingredients and let simmer 30 to 40 minutes. Serve over rice.
Mix sugar and peanut butter until crumbly. Sprinkle this mixture into bottom of pie shell, reserving a little to garnish top of pie. Prepare pudding with milk as directed on package. Pour pudding over sugar-peanut butter mixture. Top with whipped topping and reserved crumbs.
Grease 8 x 8-inch pan with butter. Layer ingredients, starting with crumbs. Pour milk over all. Bake at 350° for 20 minutes or until golden.
Place washed and cut lettuce in a blender and chop. Drain in a colander until excess water is removed. Add pickle relish and mayonnaise. Salt and pepper to taste.
Prepare rice according to package; omit salt. Cook bacon until crisp. Drain on paper towel, reserving 1 tablespoon drippings. Add onions to reserved drippings. Cook until tender. Crumble bacon; reserve 1/3 for garnish.
Cream butter and sugar, beating until light and fluffy. Add flour, potato chips and vanilla. Beat well. Drop dough by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until edges are lightly browned. Cool 5 minutes on cookie sheets. Remove to wire rack. When cool, roll in powdered sugar.
Beat egg yolks until thick. Add lemon. Mix sugar, flour and salt; add to egg mixture. Stir in melted butter and milk. Fold in stiffly beaten egg whites. Put in 10-inch pie pan. Bake in hot oven at 450° for 10 minutes, then at 350° for 20 minutes.
Beat eggs and sugar together. Dissolve yeast in 1/2 cup warm water. In large bowl combine flour, salt and nutmeg. Make a well in center. Pour in egg and sugar mixture, dissolved yeast, warm water and condensed milk. Begin mixing with hands and working in butter. Mix very well. Dough will be sticky. Cover and let rise. Turn onto floured board. Shape into loaf, rolls, etc. Let rise again. Brush tops with beaten egg. Bake at 325°. Rolls: 15 minutes. Loaf: 20 to 25 minutes. Dough can also be used for doughnuts or cinnamon rolls. Yield: 7 to 8 loaves.
Keep strawberries frozen until ready for use. Cream margarine, sugar and pretzels. Press into glass baking dish (9 x 13-inch). Bake 10 minutes at 350°. Let cool.
Mix sausage, hamburger meat, green onions and bell pepper. Cook until meat is done. Add rice and Kitchen Bouquet. Mix together thoroughly. Salt and pepper to taste. Cook all ingredients about 20 minutes on low heat.
Drain pineapple, reserving juice. In saucepan, combine reserved pineapple juice, eggs, sugar and flour. Cook over low heat until thick (about 5 minutes). Add jello. Stir until dissolved. Cool before adding oranges, bananas, pineapple and marshmallows. Chill in refrigerator for several hours before serving.
Pour boiling water over raisins and baking soda. Let cool. Mix well oil, sugar, egg, flour, salt and nuts. Grease and flour 2 (1 pound) coffee cans. Fill each half full. Bake for 1 hour at 350°.
Place half of ham, onion and potatoes in crock-pot. Sprinkle with salt and pepper, then cheese; repeat. Spoon soup over top. Sprinkle paprika on top; cover and cook on low 8 to 10 hours.
Grease and flour 1 large Bundt or 12 small pans. Sprinkle nuts in bottom. Heat oven to 350° for small pans or 325° for a large pan. Mix remaining ingredients in large bowl and beat for 2 minutes. Fill large pan completely or small pans halfway. Bake small pans for 20 to 25 minutes or large pan for 1 hour. Cool in pan for 15 minutes before removing to wire rack.
Blend flour and margarine. Add nuts and press in 9 x 13-inch pan. Bake for 20 minutes at 350° (it doesn't brown). Let cool.
Prepare cake mix as directed on package, substituting 1 1/2 cups whipped topping for the oil or butter. Bake in 2 greased and floured 9-inch layer pans about 30 minutes. Cool in pans on racks 15 minutes; remove from pans and cool completely.
Preheat oven to 325°. Mix all ingredients with a spoon until well mixed and waxy or sticky. Roll into small balls and place on ungreased cookie sheet about 1 inch apart and press lightly with fork to flatten. Bake for 12-18 minutes. Should be light brown and soft when taken form oven.
Mix above ingredients and spread on cake mixture. Bake 25 to 30 minutes at 350°. (You can also use lemon cake mix instead of yellow cake mix.)
Saute beef in butter in a large skillet 1 to 2 minutes. Stir in 3 1/2 cups milk; simmer 2 minutes, stirring often. Combine flour and bouillon granules in a small bowl. Gradually stir in remaining 1 cup milk. Gradually stir flour mixture into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and white pepper. Spoon mixture into baked puffed pastry shells. Yields 8 servings.
Cook spaghetti and drain. Stir oleo into hot spaghetti, then stir in Parmesan cheese and well beaten eggs. Form mixture into a crust in a buttered 10-inch pie plate. Spread cottage cheese in the middle. Cook hamburg and onion in a skillet. Drain. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt. Heat. Turn this mixture on top of cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella and bake 5 minutes more.
Dissolve Jell-O in water. Add cottage cheese, pineapple, evaporated milk, pimentos and nuts. Pour into flat casserole and chill until thick. Delicious!
Combine peanut butter and margarine. Add sugar until the consistency of thick frosting. Spread on cracker and put another cracker on top, making a sandwich. Melt Candi-Quik in double boiler or in microwave until completely melted. Using a long tined fork, dip each cracker sandwich in chocolate and place on wax paper until dry.
Combine sweet potatoes, pineapple and orange juice; mix well. Combine half and half, brown sugar and butter; cook over low heat, stirring constantly until butter is melted. Add to potato mixture along with salt and cinnamon; blend thoroughly. Pour into a lightly greased shallow casserole; sprinkle with coconut. Bake at 400° about 10 minutes or until coconut is lightly toasted. Makes 8 to 10 servings.
Heat the water and salt to boiling in a Dutch oven. Plunge lobsters head first into water. Cover and heat to boiling. Reduce heat. Simmer 10 minutes; drain.
Bring oil, sugar and milk to scald. Let cool. Dissolve yeast cakes in potato water. Add eggs. To mixture flour, salt to liquid in bowl. Add 2 cups of the flour at a time, using dough hooks. Mix well. If all of the flour is not used, put it on the board and work into dough. Bake at 275° for 20 to 25 minutes. Yields 2 dozen rolls.
Melt butter and crushed garlic. Shuck oysters and rub each shell with garlic butter; place oyster back in it. Add salt and pepper. To the bread crumbs add olive oil, parsley and oregano. Mix carefully and sprinkle over the oysters. Serve on the half shell.
Mix rice, mushrooms and soup. Place in pan alternately a layer of the rice mixture, then a layer of pork chops, then another layer of the rice mixture and another layer of the pork chops. Bake at 350° until the chops are done.
Brown meat. Add onion, celery, salt, pepper, allspice and broth. Cover and simmer 15 minutes. Add chopped cabbage. Stir, cover and cook about 15 minutes or until cabbage is wilted. Stir in 1/2 cup bread crumbs. Pour the mixture into a casserole dish. Top with remaining 1/2 cup bread crumbs. Dot with a little margarine. Bake at 375° for 20 minutes.
Cook rice. Undercook broccoli. Drain both. Combine all ingredients except cheese. Turn into buttered casserole. Top with cheese. Bake 20 minutes at 350°.
Brown beef with chopped peppers and onion. Add taco seasoning mix per package directions. Combine tomato sauce, picante sauce and water in bowl. Pour 1/2 cup into beef mixture; simmer on low heat. Add 1/2 cup cheese and 1/2 can Durkee onions. Stir and remove from heat. Pour some sauce mixture from bowl into 13 x 9-inch casserole dish. Stuff shells with beef mixture and place in dish. Pour remaining sauce over shells. Cover with foil; bake at 350° for 30 minutes. Uncover; top with rest of cheese and onions. Bake 5 minutes longer. Serves 4.
Cook noodles in boiling water, then immediately drain and place in ice water until very cold. Mix dressing ingredients (vinegar, soy sauce, oil, sesame seed, sugar and salt). Pour over cold noodles and cut vegetables.
Pour milk over bread crumbs; allow to soak until milk is absorbed. Stir in egg, onion, potatoes and salt. Heat bacon drippings on griddle or in frying pan. Drop batter from tablespoon onto griddle and press out rather thin. Cook slowly, until well browned. Turn and brown other side. Yields 5 to 6 servings.
Heat oil on low in medium size saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned (5 to 7 minutes). Add cream and cook 20 minutes to thicken. Stir occasionally.
Chop up onion tips very small. Mix together cream cheese, onion tips and pecans. Spread out mixture onto ham slice. Roll up and cut into bite size pieces. Use toothpicks to hold them in place.
Cook chicken breasts. Cut in small pieces. Mix together chicken, sour cream, salt and pepper. Crush Ritz crackers. Mix with melted butter or margarine.
Preheat oven to 350°. In medium saucepan, saute bacon until brown, but not crisp. Remove bacon and reserve. Saute onions in drippings until translucent. Add green peppers; stir and cook about 4 minutes. Add rice, stirring until rice is coated and turns opaque. Add tomatoes, ham, reserved bacon, chicken broth, garlic, salt, pepper and thyme. Pour mixture into large shallow casserole. Bake at 350° for 40 to 50 minutes or until rice is tender. More broth may be added as casserole bakes. Add raw shrimp, pushing down in rice. Cook for additional 10 minutes. Serve immediately.
Soften cream cheese and butter. Mix together with imitation crabmeat, including juice. Bake at 350° for 15 minutes.
Preheat oven to 325°. Mix all ingredients together to the consistency you desire. Place in proper size baking dish and bake for about 1 hour. Top with ketchup when done.
Mix dry pudding into crushed pineapple. Add marshmallows and nuts. Fold in Cool Whip and pour into shallow 8 x 10-inch pan. Keep refrigerated until ready to serve.
Sift together flour, sugar and baking powder. Cut in butter. Remove 1/2 cup of mixture and reserve for topping. Mix eggs, milk, vanilla and cocoa and add to flour mixture. Beat until smooth. Spread in a greased 8-inch round or 10-inch square pan. Add cinnamon to reserved topping mixture. Crumble onto cake. Bake at 375° for about 45 minutes.
Preheat oven to 325° for 20 minutes. Melt butter in medium skillet over medium-high heat. Add chopped onions and bell peppers. Saute 8 minutes or until tender. Stir in chopped chicken and next 5 ingredients. Cook, stirring occasionally. Place half of crushed tortilla chips in bottom of 9 x 12 baking pan. Layer with half each of chicken mixture and shredded Cheddar cheese. Repeat layers, ending with cheese. Bake, uncovered, at 325° for 45 minutes or until mixture is thoroughly heated.
Melt butter. Add cocoa. Mix all other ingredients. Pour cocoa and butter into mixture; beat until smooth. Preheat oven to 350°. Bake in buttered pie pan for 25 minutes.
Mix and store in jar; add 2 to 3 teaspoons to a cup of hot water. Keeps indefinitely.
Season the pork chops; roll in flour and fry until brown. Add the soup and water; cook until the meat is tender (about 3/4 hour). Boil the noodles; drain and add meat, green pepper, pimento, grated cheese and corn. Mix well. Cover with buttered bread crumbs. Bake for 45 minutes. Will serve about 16.
Mix all ingredients. Bake in greased and floured baking pan at 350° until done.
Beat eggs; add sugar, corn meal, flour, coconut, milk, vanilla and margarine. Pour in unbaked pie shell. Bake at 300° until thick, about 40 minutes. Put under broiler to brown.
Brown ground beef and drain. Add onions and saute. Add V-8 juice and kidney beans. Mix together and simmer on low heat for about 15 minutes.
Cut eggplant in 1/2-inch widths. Sprinkle each piece with salt and let stand in water bath for 1 hour. Dry each piece. Brush well with olive oil and bake in 450° oven until light brown.
Mix all, except 1 cup cracker crumbs. Pour into greased casserole. Top with remaining cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
Drain the pineapple well. Combine the cottage cheese, Cool Whip, pineapple chunks, strawberry gelatin (dry from package) and marshmallows. Mix well. Chill if desired.
Mix all ingredients and pour in a casserole dish. Cover and microwave for 5 minutes on High and stir. Cook 11 to 14 minutes on 80% power until almost set. Allow to stand 5 minutes before serving. Makes 4 to 6 servings.
Cook and drain squash. Mash squash and combine with dry ingredients. Stir, combining everything together. Heat oil and drop heaping Tbsp. of mixture into hot oil. Turn over, mash down with spoon. Cook till brown.
Heat broth to boiling. Blend 1/2 of the flour with the milk. Stir into hot broth and cook until thick and smooth. Add turkey, peas, carrots, pepper and celery salt. Pour into buttered baking dish. Cut the shortening into the remaining flour, sifted with the salt. Stir in beaten egg yolk and water, blended together to form a soft dough. Roll to 1/2-inch thickness and cut to fit top of baking dish. Pierce opening with fork and brush dough with white of egg. Bake in 425° oven about 25 minutes.
Saute garlic and onions in oil; add basil and saute as well. Add tomatoes (canned and fresh). Cover and cook on low heat. Add sausage (browned). Serve over fettucini.
Mix together 1 cup powdered sugar, margarine, salt, flour, Crisco and vanilla; set aside. Mix together egg white and 1 cup powdered sugar. Mix both mixtures together. If not thin enough to spread on cake, add 1 or 2 tablespoons milk.
Stir all ingredients like cake. Pour into 2 quart baking dish. Pour 2 cups any type of fruit on top (if using canned or frozen fruit or berries, drain well before using).
Simmer first 4 ingredients uncovered for 30 minutes. Peel, wash and slice eggplant 3/8-inch thick. Brush slices with oil using a pastry brush. Fry over medium heat using a Teflon pan until soft, turning once.
Sift into a very large bowl the biscuit mix, sugar and salt. Soften yeast in milk. Make sure the milk is only warm, too hot will kill the yeast. Beat eggs with pinch of cream of tartar until thoroughly broken up. Combine milk and eggs; pour into dry ingredients. Stir until well mixed. This is a heavy mixture, so be sure that it is well mixed. Set aside in a warm place covered with damp dish cloth. Mixture rises best in 80°.
Cook chicken and cut into bite size pieces. Mix with rest of ingredients, except stuffing mix. Make stuffing according to directions on package. Place stuffing mix on top of chicken. Put casserole in oven. Bake at 350° for 1 hour. Serves 8 to 10 people.
Cream together brown sugar and shortening. Add 3 eggs (one at a time). Mix cocoa with enough water to form a paste. Add flour, baking soda, and cold water. Bake in greased and floured pan. Layers 30 to 35 minutes; 13 x 9-inch pan 50 to 55 minutes at 350°.
Make pudding according to box using 2 3/4 c. milk instead. Mix Cool Whip with pudding. Place crackers on bottom of pan. Pour half of pudding over crackers. Continue to layer.
Cream wet ingredients together. Add dry ingredients and mix well. Form into a huge cookie on greased pizza pan. Bake at 375° for about 12 to 15 minutes or until light brown.
Soften steak by pounding until thin. Cut into 1/4-inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients.
Mix above ingredients. Bake at 325° for 40 - 45 minutes.
Heat oil and butter in skillet. Saute onions and bell pepper until soft but not brown. Remove from heat and add remaining ingredients. Stir to mix well. Cover and cook over low heat for about 10 minutes, stirring as needed.
Mix sugar and vinegar; heat, but do not boil. Mix pickles, onions and peppers. Sprinkle salt and celery seed over them. Pour sugar and vinegar syrup over mixture. Mix well; store in large glass jar, covered in refrigerator.
Fill a large roasting pan with 6 to 7 quarts popped corn. In another pan, add brown sugar, margarine and white corn syrup. Boil 5 minutes and remove from heat. Blend in vanilla, soda and salt. Pour mixture over popcorn, mixing well. Place in 250° oven for 40 minutes, stirring occasionally from bottom. Spread on sheets of waxed paper to cool. Store airtight.
Combine all ingredients in saucepan.	Bring to a boil over medium heat. Remove garlic. Makes approximately 2 cups.
Mix sour cream and dry instant pudding together. Add crushed pineapple and mix. Add marshmallows and pecans if desired.
Beat together butter, peanut butter, sugar and brown sugar. Add and beat until light the eggs and vanilla. Sift together and add to creamed mixture the flour, soda and salt. Lightly mix in the Shredded Wheat.
Cream margarine, sugar and egg. Add dry ingredients together and add to creamed mixture. Add vanilla, bananas and pecans. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake at 325° for 45 minutes.
Cream together butter, sugar and egg. Add milk and slowly add dry ingredients. If dough does not seem stiff enough to roll, gradually add small amounts of flour. Roll on floured surface and cut with doughnut cutter. Deep-fry in vegetable oil for 2 to 3 minutes, turning once. Coat with sugar or frosting.
Slice zucchini and pat dry. Dip in eggs which have been beaten and coat with bread crumbs. Brown in oil on both sides and drain on paper towels. Use a 9 inch baking dish. Spread a layer of the sauce in bottom of dish then a layer of zucchini, then a layer of the cheese and then sauce again. Repeat with layers until zucchini is used. Top with more cheese. Cover with foil and bake at 350 for 30 minutes.
In casserole dish, place deboned chicken in bottom. Next, add all vegetables. Mix in a separate bowl 1 cup flour and milk. Pour over chicken and vegetables. Bake at 350° for 1 1/2 hours or until crust is brown.
Cook pie crust by directions. Make pie filling by directions. Add coconut and Equal; top with Cool Whip. Contains 12 gm fat per serving.
Combine all ingredients in pot. Add enough water to just cover ingredients. Simmer until cabbage is tender.
Debone chicken, discard skin. Add mixed vegetables to chicken broth and simmer about 30 minutes; add cream of chicken soup, stir until well mixed. Pour into a 9 x 14-inch baking dish over boned chicken.
Defrost peas (do not cook). Place in colander in fridge overnight. Combine mayo and sour cream. Add peanuts at serving time on top.
You can either leave this spread in a bowl or you can chill it. Form into balls and roll in nuts.
Cover chicken with water. Add salt and onion to water; boil gently until tender. Remove from bone and cut into bite size pieces. Place chicken in casserole. Combine chicken broth, potatoes and carrot and pour over chicken. Spread can of soup over this. In a bowl, mix together 1 stick butter, flour and milk. Pour mixture over chicken. Bake at 350° to 375° for 30 to 40 minutes or until brown.