HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and slice squash; boil until tender. Drain and mash. Add onion, eggs and crackers; mix well. In a 1-quart pot, melt butter and Velveeta cheese over low heat. Add milk and 1 cup of grated cheese. Pour into squash mixture. Stir well. Pour into baking dish. Sprinkle with remaining cheese and bread crumbs. Bake for 50 to 60 minutes, or until golden brown.
Heat oven to 350°. Grease and flour square, 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Measure all ingredients in large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl constantly. Pour into pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool, if desired. Frost with peppermint cream cheese frosting.
Heat pineapple and water; add jello. Let set until partially congealed; fold in cream, salad dressing and cheese. Place in refrigerator.
Mix together the milk, flour, shortening, salt and baking powder. Roll out on board 1/4-inch thickness. Slice apples. Lay on top of dough mixture. Mix 1 cup sugar (leaving 1 cup for later), nutmeg and cinnamon and spread over apples. Roll all together and slice off 3/4-inch in thickness. Place in large pan.
Combine milk and water. Add pudding mix, beat well. Chill for 10 minutes. Fold in cool whip. Line bottom of pan with vanilla wafers. Slice bananas and put on top of wafers. Then pour pudding on top of that. Repeat twice.
Mix first 3 and sprinkle salt over and let stand for 1 hour. Boil vinegar, water, sugar, celery seed and mustard seed. Let cool. Squeeze cabbage out of water; pour cooled vinegar over cabbage and put in bag. Freeze.
Drain berries. Reserve 1 cup syrup (add water to make one cup, if needed). Combine reserved syrup with cornstarch and lemon juice. Cook, stirring constantly, until thickened. Stir in blueberries. Set aside. Combine flour, oats, sugar, baking powder, allspice and salt. Cut in butter or margarine with pastry blender. Press 2/3 of mixture into greased 13 x 9 x 2-inch pan. Bake at 400° for 20 to 25 minutes or until lightly browned. Cool in pan. Combine confectioners sugar and milk; drizzle over top. Cut into bars. Makes about 3 1/2 dozen.
Beat whipped topping mix with 1 cup milk and vanilla, using large mixer bowl. Beat on high with electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk, pie filling mix and coconut. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Toast coconut and sprinkle on top of pie. Chill at least 4 hours before serving.
Cut the buffalo into bite size pieces; should take about 2 months. Add enough brown gravy to cover. Salt and pepper to taste. Cook over a turkey pit fire for about 4 weeks at 460°. This will serve about 2,000 people. If more are expected, two rabbits may be added. But do not add the rabbits unless necessary, as most people do not like to find a hare in their stew. Serves approximately 2,000.
Steam or boil carrots and onion in a medium saucepan until tender. Remove excess water. Add milk and Velveeta cheese over a low heat until cheese is thoroughly melted. Stir in crumbled potato chips and serve.
Preheat oven to 375° to 400°. Measure Bisquick, sugar, nutmeg, soft butter, milk and egg in mixing bowl. Beat until all ingredients are moist and butter has blended (do not overmix). Grease muffin tins; fill 2/3 full. Place in oven and bake at 375° to 400°.
I defrost steak in refrigerator. Then I put steak into a 9 x 13-inch pan and completely cover in soy sauce. Marinate for 24 hours. This also tenderizes steak.
Saute onion and pepper in oleo. Add flour; set aside. Beat eggs, milk, salt and pepper. Add ham and 1 cup cheese, onions and pepper. Sprinkle 1/2 cup cheese on pie crust. Pour in ham and cheese mixture. Bake in 350° oven until firm, about 30 minutes.
Put peeled peach halves (fresh) open side down in an unbaked pie shell. Mix butter, flour and sugar; add egg. Beat together and pour over peaches. Bake 1 hour at 300°. Serve with whipped or ice cream.
Cook mostaccioli noodles. Drain. Rinse and cool. Add vegetables and blend together.
Mix first 5 ingredients in bowl. Fold in chocolate chips and grated German chocolate bar. Pour into greased Bundt pan and bake at 350° for 50 minutes or until toothpick comes out clean.	Cool 10 to 15 minutes onto plate and sprinkle with powdered sugar.
Cut fatback meat in pieces and fry until brown. Drain grease. Next fry onions until tender. Add fatback, onions and tomato soup in a big pot. Bring to a boil. Cut heat down on medium heat; add catfish. Cover and cook until fish is done.
Run pears, onions, bell peppers and hot peppers through food chopper. Mix with sugar, vinegar and spices. Cook 30 minutes. Discard spices. Pack in hot, sterile jars.
Melt butter or margarine in small saucepan over very low heat. Add peanuts and salt; allow to warm. Place sugar in large thick skillet over medium heat. Stir continuously until sugar caramelizes into golden brown syrup. Stir peanuts into syrup quickly. Pour onto large buttered surface at once. With big spoon, stretch and pull candy into thin sheet. Cool; break into pieces. Yield: 1 1/2 pounds.
Dissolve jello in boiling water. Add pineapple and pie filling to jello; mix well. Chill until set.
Put cubed bread in greased 9 x 9 baking pan. Beat eggs, add brown sugar, one stick melted butter and cinnamon.	Pour over bread. Bake one hour at 250°. Combine sugar and flour. Add 1 stick melted butter and water. Boil 3 minutes. Add 1 teaspoon vanilla and pour over baked bread.
Beat eggs well. Stir in milk. Stir in corn meal, sugar and salt. Bake in preheated 450° oven for 25 to 30 minutes or until lightly browned. Cut into squares and serve hot with butter or margarine. Makes 9 servings.
Toss cereal, raisins and peanuts together. Melt chocolate chips, peanut butter and margarine. Pour over cereal mixture. Try to coat well. Pour 1/2 box of powdered sugar in bottom of grocery bag. Pour mix in bag. Pour rest of powdered sugar on top of cereal mixture. Shake bag vigorously.
Drain beans. Use a medium size casserole dish. Heat soup and cheese together in a small pot. Place green beans in casserole dish. Sprinkle 1/2 onions and bacon bits over the beans. Pour cheese mixture over top and bake at 350°. Sprinkle the rest of your onions and bacon bits on top and bake about 5 more minutes. Yield: 8 servings.
Measure fat into pan and heat over medium heat. Add chopped onion and brown slightly. Add chicken broth to boiling. Add uncooked rice; stir and reduce heat to low. Cover pan tightly and cook over low heat 20 minutes. Add chicken or turkey and cheese. Cook over very low heat until cheese melts and chicken heats. Add salt and pepper to taste. Serve hot. Makes 6 servings, about 3/4 cup each.
Cook egg, vinegar and sugar until slightly thickened. Beat into softened cream cheese. Add chopped vegetables (onion, pimento and pepper). Mix and refrigerate. Great with chips, crackers or vegetables.
Cook rice according to package	directions. When done, stir in	sour cream. Layer 1/2 rice	mixture, 1/2 green chilies, 1/2 cheese in greased 2-quart casserole dish. Repeat layers. Bake in 350° oven until cheese melts. Serves 6.
Bake potatoes at 350° for 1 hour (or until done), unwrapped. Cool slightly. Brown hamburger meat. Prepare taco seasoning mix according to package directions. Slice potatoes in half lengthwise and scoop out potato into a large bowl. Add cooked taco meat and 1 1/2 cups of cheese; mix well. Spoon potato mixture back into potato skins. Place potatoes in a 9 x 13-inch greased pan. Sprinkle with remaining cheese. Bake 30 minutes at 350°.
Crush Ritz crackers. Melt 1/2 stick butter in casserole. Drain pineapple. Mix 1/2 cup sugar and 1/3 cup flour. Add pineapple. Put in casserole. Cover with Ritz crackers. Melt 1/2 stick butter. Pour over pineapple. Bake at 350° for 30 to 35 minutes.
Cook onion in margarine. Mix flour, salt, pepper and sour cream to make a sauce. Stir in beans and put in casserole dish. Sprinkle with potato chips and top with onion rings. Bake at 350° for 15 to 20 minutes.
To each pound ground chuck, add 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, small onion (chopped), 2 slices bread (saturated with milk) and 1 egg. Mix bread well into meat along with other ingredients. Bake at 350° for 1 to 1 1/2 hours in loaf pan.
Boil water, sugar and cornstarch until thick and smooth. Set aside until cool. Stir in Jell-O and strawberries. When cool, pour into baked pie shells or graham cracker crumbs. Top with Cool Whip.
Cream sugar and shortening. Add egg yolks and mix. Add vanilla, bananas and walnuts. Mix and add milk. Add dry ingredients. Fold beaten egg whites in last. Bake at 350° for 45 minutes. (Do not preheat oven.) I like to add a little black walnut flavoring.
Combine dressing and margarine. Combine soups, milk and chicken broth on stove and cook. Grease a large casserole dish. Layer 1/2 of dressing and margarine mixture. Layer chicken, then pour soup mixture over chicken. Top with other half of dressing and margarine mixture. Bake at 350° for 35 minutes.
Crust: Cream 3 tablespoons sugar and margarine. Add pretzels and press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool completely.
Beat eggs until light, adding sugar and salt gradually. Beat mixture well. Add cream and vanilla. Add milk last. Allow about 2 1/2 inches for swelling in freezer can. Freeze in dasher-type old fashion ice cream freezer.
In a small skillet, over medium heat, melt 2 teaspoons margarine. Add onion and green pepper. Saute until tender. In a medium bowl, combine eggs, corn, 1/3 cup vanilla wafer crumbs, salt, pepper, pimentos and sauteed vegetables. Pour into a 1-quart casserole dish. Set dish in shallow pan of hot water in oven. Bake at 350° for 40 minutes. Melt remaining margarine. Mix in remaining wafer crumbs. Sprinkle over top of casserole and bake 5 minutes more or until done.
Stir in a large bowl. Refrigerate overnight. This is great served plain or on thin sliced cake.
Cook diced and peeled eggplant in salt water until tender. Mix all ingredients with enough cracker crumbs to make stuffing consistency. Pour into greased casserole. Cover top with buttered cracker crumbs and bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Put in a greased and floured pan. Bake at 350° until toothpick comes out clean. It will be a little sticky, but not doughy.
Over medium heat in hot margarine, cook onion until tender. Don't let skillet overheat. Stir in soup, milk and pepper; heat to boiling. Add potatoes. Reduce heat to low. Cover; simmer for 5 minutes, stirring occasionally.
Cook bacon well and crumble. Cook fettucini and place in warm serving dish. Add all remaining ingredients and toss until all fettucini is coated.
Pour tidbits in a 9 x 12-inch pan. Sprinkle sugar and flour on top. Add cheese. Crush the crackers; mix with melted oleo. Pour over pineapple mixture. Bake at 350° for 25 minutes.
Set oven control to broil and/or 550°. Broil lamb chops with tops about 3-inches from heat until brown, about 7 minutes. Cut cheese to fit chops. Turn lamb chops. Broil until done, 5 to 7 minutes longer. Place onion and cheese slice on each lamb chop. Broil until cheese begins to melt, about 30 seconds.
Mix meat with crumbs, eggs and milk; blend milk. Make into large balls. Place in glass baking dish in single layer. Combine tomato soup, sugar, vinegar and mustard; pour over meatballs.
Line a 13 x 9-inch or larger pan on bottom and sides with vanilla wafers. Spoon softened ice cream over the wafers. Melt chocolate chips in heavy saucepan. When melted, add the evaporated milk and marshmallows. Stir constantly and cook until the chocolate mixture is thickened (and marshmallows have melted). Pour over ice cream and sprinkle with pecans. Freeze until solid.
Blend all ingredients together and bake at 350° for 30 minutes. Sprinkle with grated cheese and bake 15 minutes longer.
In a saucepan, add 1 cup of water, garlic, oil and some parsley. When water boils, add spinach and let cook for about 10 minutes. Add the whole, undrained can of beans. Cover and let cook for about 20 minutes.
Shuck and wash corn. Wrap in Saran Wrap. One corn per wrap. Microwave on High 2 minutes per ear.
Cream sugar, shortening and vanilla. Blend in egg. Add flour, coconut, nuts and salt. Spread 1/2 mixture into 9 x 13-inch greased pan. Spread with apricot jam. Cover with remaining crumbs. Bake at 350° for 35 minutes. Cool and cut into squares.
Combine all ingredients in top of double boiler and mix well. Cook over simmering water until thick, stirring frequently. Beat before using. Serve hot or cold over ice cream.
Mix peanuts, sugar, syrup and salt. Cook full powder (High) for 7 to 9 minutes. Stir in butter and vanilla and cook 2 to 3 minutes. Add baking soda and stir very quickly and pour onto greased baking sheet. Cool 15 minutes and break into pieces.
Shred salmon. Combine all ingredients and chill for several hours or overnight. Serve as spread with an assortment of crackers.
Mix all ingredients with "Healthy Salad Dressing". Refrigerate. Keeps for about 1 week.
Brown ground beef and onion. Combine any type of pasta (3 or 4 kinds) and cook until tender; drain. Add spaghetti sauce, chopped pepperoni, mushrooms and green peppers; simmer 30 minutes. After the ground beef has been drained, add to sauce mixture.
Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl. Arrange remaining ingredients over pasta mixture. Cover and chill. Makes 18 servings, about 14 cups.
Cream butter in large mixing bowl. Add sugar, beating until light and fluffy. Add egg and vanilla, mixing well. Combine flour, salt and baking soda; add to creamed mixture, blending well. Divide dough into thirds; roll out onto floured surface. Place on lightly greased cookie sheets, about 2 inches apart. Bake for 8 to 10 minutes at 375° until lightly browned.
Cream butter and brown sugar; beat in egg yolk and vanilla. Stir together flour and cinnamon. Stir into creamed mixture. Pat into ungreased baking pan. Brush with egg white. Sprinkle with nuts. Lightly press them into the top. Bake at 350° for 18 to 20 minutes. Cut into diamond shapes while warm. Makes 48.
Prepare a German chocolate cake according to the package directions. While still warm, punch holes in the cake (I use the handle of a wooden spoon). Spread two jars of caramel ice cream topping over the cake. Cool completely. Spread Cool Whip over top. Crush Nestle Quick candy bars and sprinkle over top.
Melt butter in heavy saucepan over medium-high heat. Add oil, garlic and anise seed and stir until fragrant, about 1 minute. Mix in all remaining ingredients and toss until heated through, approximately 2 minutes. Season with salt and pepper and serve. Makes four servings.
Blend all ingredients together well. Refrigerate. Dressing will keep about 3 weeks. Discard when oil starts to separate. (Minced garlic may be added.)
Blend cream cheese and condensed milk until smooth. Fold in La Creme. Put 1/4 of the mixture in each shell. Drizzle with the caramel topping (may be melted in microwave first). Sprinkle with pecans. Repeat the layers. Freeze and serve frozen.
Combine sugar, water, cinnamon and nutmeg in a saucepan. Simmer for 5 minutes. Add butter. Set aside.
Combine soups, green beans, sour cream and mayonnaise. Grease 9 x 13-inch pan. Boil noodles as directed on package. Drain and spread in buttered pan while hot. Add layer of each, chicken, green beans, soup mixture, mushrooms, potato chips and cheese. Bake at 350° until cheese melts.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper, seasoning and 2 cups Mozzarella cheese. Mix. Place in a baking dish. Sprinkle remaining cheese on top. Bake for 25 minutes.
Thaw and drain spinach and green beans. Combine with onion, water, salt, garlic powder, basil, nutmeg and pepper. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat. Gradually stir vegetable mixture into beaten eggs; stir mixture well. Turn into an 8-inch baking dish. Bake, uncovered, at 350° for 20 minutes (or bake until set). Place cheese on top; sprinkle with paprika. Bake for 2 to 3 minutes more before serving. Serves 8.
Mix all ingredients and bake 30 to 45 minutes at 350°. A family favorite.
Combine potatoes, onion, butter and salt. Mix well and in baking dish layer potatoes and cheese. Sprinkle with bread crumbs. Bake 40 minutes at 425° until potatoes are tender.
Mix all of the above and spread in an 8-inch square pan or pie plate. Bake at 350 for approximately 20 minutes, stirring every 5 minutes to keep it crumbly and crunchy. This is not a "pat in" or solid crust. Let is cool completely before filling.
Put chicken in water and cook; remove skin and fat. Take the chicken from the broth and debone. Add butter and bouillon cubes to the broth. In a bowl, add flour, salt, egg and enough warm water to make a soft dough. Roll out on floured surface to about 1/4-inch thick. Cut into strips about 1-inch wide. Drop dumplings into boiling broth. When done, return chicken to the pot. Heat and serve.
Mix sugar, flour and salt. Add eggs and vanilla. Stir enough to just mix and stir until blended. Do not overbeat. Stir in buttermilk. Then stir in melted margarine and butter extract. Pour in 3 unbaked 9-inch pie shells and bake 40 to 60 minutes at 350°.
Saute chicken, green pepper, onion and garlic in oil until tender. Add other ingredients, reduce heat and simmer 20 minutes. Garnish with sour cream, chopped green onion and Cheddar cheese, grated.
Place pork chops in slow cooker. Sprinkle with salt and pepper. Top with onion and lemon slices. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6 hours or until meat juice runs clear.
Cut off stem and "X" bottom of each sprout. Over low heat, melt the butter with olive oil in a large pot. Add garlic; cook 2 to 3 minutes. Add sprouts; toss with butter mixture. Add chicken broth, salt and pepper. Cover; cook for 10 to 15 minutes over low. Do not overcook. Drain; return to pot. Before serving, toss with melted butter and parsley.
Saute onion in margarine until golden brown. Stir in beef and cook until crumbly. Add flour, salt, pepper and mushrooms. Stir and cook for 5 minutes. Add soup and simmer uncovered for 10 minutes. Stir in sour cream. Serve on baked potatoes, rice or noodles.
Place asparagus in a skillet, add 1/2 inch of water. Bring to a boil. Reduce heat, cover and simmer for 3-5 minutes or until crisp and tender. Drain and set aside. Separate crescent dough into four rectangles, seal perforations. Spread cream cheese over each rectangle to with in 1/4 inch of edges. Top each with ham, leaving 1/2 inch uncovered on one long side. Place two asparagus spears along the long side with the ham, roll up and press seam to seal. Cut each roll into seven pieces. Place cut side down one inch apart on greased baking sheets. Combine butter and garlic powder, brush over spirals. Bake at 375 degrees for 10-12 minute or until golden brown. Makes 28 appetizers.
Cream butter and sugar; add eggs and mashed bananas. Mix well. Sift flour and soda together and add to mixture. Add nuts and mix well. Pour into greased loaf or tube pan and bake in a preheated 350° oven for about 35 minutes.
Spray Za bread lightly with olive oil or Pam and spread low-fat no sugar added pasta sauce. Add your favorite vegetables and top with nonfat shredded Mozzarella cheese. Bake at 400° for 10 minutes until cheese is melted.
Dissolve bouillon cubes in boiling water, combine all ingredients together. Mix well. Pour into well-greased crock-pot. Cover and cook on high for 2 to 4 hours. Yields 4 servings, about 1 1/2 quarts.
Cook 30 minutes the first 5 ingredients. Add cans of cream of celery soup (undiluted) and Velveeta cheese. Cook until cheese is melted.
Place bread in a 13 x 9 x 2-inch baking dish. Combine eggs, milk, sugar, salt, orange juice and vanilla; beat well. Pour mixture over bread slices and turn slices to coat evenly. Cover and refrigerate overnight. In the morning, melt 2 tablespoons margarine in a large skillet; remove 4 slices bread from dish and saute 4 minutes or until browned on each side. Repeat procedure with remaining margarine and bread. Sprinkle with xxxx sugar and serve immediately. Makes 4 servings.
Mix like pie crust; press in cake pan. Bake at 350° for 12 minutes.
Boil milk and sugar to form a soft ball stage. Remove from heat. Add butter and vanilla. Heat mixture until creamy and thickened. Pour into greased pan. When cooled, cut into squares.
Season steak with salt; dip in flour. Brown steak in oil. Arrange steak in baking dish. Place vegetables over steak. Add soups and cover. Bake at 350° for 45 minutes.
Make crust according to directions on package. Brown hamburger and sausage; drain. Spread sauce on crust. Place 1/2 of pepperoni on sauce, then sausage and hamburger. Add pepper, onions and garlic powder. Use 1/2 of cheese on top of this, then the other 1/2 of pepperoni. Add the remaining cheese on top. Bake at 350° until crust is brown and cheese is melted. Makes 1 large pizza.
1) Thaw pastry sheet at room temperature, 30 minutes. Preheat oven to 400 degrees.
Mix cake mix, melted butter and egg. Pat in 9 x 13-inch pan. Mix cream cheese, confectioners sugar, eggs and cocoa. Blend with mixer. Pour over cake mix in pan. Bake for 30 to 40 minutes at 350°.
Bake or boil sweet potatoes. Mash sweet potatoes and add margarine. Next add sugar, Pet milk, eggs and vanilla. Taste for desired sweetness. Add cinnamon and nutmeg. Pour into pie crust. Bake at 350° for about 30 minutes or until pie is firm.
Melt butter in an 8-inch omelette pan or skillet over moderate heat. Combine eggs, watercress, salt and pepper; add to pan. Cook, lifting the edges with a fork until omelette is done. Fold omelette in half; turn out onto a serving plate. Top with sour cream and caviar. Serves 2.
Use saucepan. Brown sugar until light brown. Add water and cook over low fire until thickened. Serve with pancakes or hot biscuits. Easy and delicious.
Cream together butter, shortening and sugar. Add egg yolks one at a time. Mix together buttermilk and soda. Add flour to creamed mixture with buttermilk, beginning and ending with flour. Fold in vanilla, pecans, coconut and beaten egg whites. Bake in 3 round 8 or 9-inch cake pans at 350° for 25 minutes.
Preheat oven to 350°. Butter a 1 1/2-quart baking dish. Cream butter and sugar. Add eggs and beat until fluffy. Stir in pineapple and bread cubes. Pour into greased dish and bake for approximately 45 minutes until top is browned. Serve hot or cold. Good with ham.
Combine the first 8 ingredients. Bake in an oblong pan at 300° for 45 to 60 minutes. Take out of oven and pour on marshmallow cream. Put cake back in oven for 10 minutes longer. Remove from oven and let cool.
Mix cabbage, green pepper, onion and pimento together. Make a sauce of vinegar, salt, sugar, celery seed, mustard seed and turmeric.	Bring sauce to boil. Pour over cabbage. Mix well. Refrigerate 12 hours. Keeps for weeks.
Saute the zucchini, carrots and onions. Add chicken soup; bring to a boil. Add sour cream and 1 1/2 cups of stuffing mix. Put in buttered casserole. Cover with 1/2 cup stuffing mix tossed in softened 1/2 cup margarine on top. Bake for 30 to 40 minutes in a 350° oven.
In 3-quart saucepan, melt 2 tablespoons of butter. Add zucchini, mushrooms, onion and parsley. Cook over medium heat until vegetables are crispy-tender (6 to 8 minutes).
Grease and flour 2 (9 1/2-inch) layer pans. Heat oven to 350°. Combine flour and sugar in a large bowl. Add oil and 2/3 of the milk. Beat 2 minutes at medium speed with electric mixer. Add remaining milk, eggs and vanilla. Beat 2 minutes longer. Pour into prepared pans. Bake at 350° for 30 minutes or until centers spring back when lightly pressed with fingertip. Cool, then frost.
Dissolve Jell-O in 2 cups of hot water. Add 1/2 cup cold water. Let thicken some and then add fruits and Cool Whip. Chill and serve.