HumbleIntelligence/food-ner-1-Million huggingface dataset:
It is said that fire fighting is the most dangerous occupation in the United States. Statistics put the death rate for fire fighters at 86 per 100,000 firemen.
Heat oven to 350°. Add squash and onions to boiling water; cook 10 minutes or until tender. Drain. Set aside. Put cheese, soup, picante sauce and seasoning in a pan on medium heat until cheese is melted. Mash squash and onions. Stir squash and 1 cup of chips into cheese. Spoon into a greased 13 x 9-inch baking dish. Sprinkle with rest of chips. Bake 30 minutes or until heated. Makes 12 servings.
Sift flour, baking powder, baking soda, cocoa and salt together. Blend together shortening, sugar and eggs and add 1 cup hot water and blend. Add dry ingredients, blending well. Then add 1 cup hot water and 1 teaspoon vanilla, mixing for 2 minutes on high. Pour into greased, floured 9 x 13-inch pan. Bake in preheated oven at 350° for 1/2 hour. Top with frosting.
Place ground beef and bacon in electric skillet. Heat to about 350°. Cook and stir until beef is browned. Add onion; cook until just tender. Spoon off excess fat. Blend flour, salt, paprika and pepper into meat. Stir in mushroom soup. Cook, uncovered, at about 200° for 15 to 20 minutes, stirring often. Stir in sour cream. Heat; serve on noodles or toasted buns.
Melt butterscotch in double boiler. Pour over nuts and chow mein noodles which have been mixed well. Stir until all is coated and drop by teaspoon and shape into little haystacks. When butterscotch gets hard, the haystacks stick together tight. Refrigerate.
Stir tahini and honey together. Add nuts. Add cinnamon, mixed with oats. Stir until blended. Drop by teaspoon on buttered or foil covered cookie sheet. Bake at 350° for 10 or 15 minutes or until the edges are brown.
Cream butter, add sugar gradually and cream together. Add eggs and beat until fluffy after the addition of each. Add mincemeat. Fold in flour, baking powder and salt which have been sifted together. Drop by teaspoons on greased cookie sheet and bake in a hot oven (400°) for 15 minutes. This makes 5 dozen cookies.
Cook beans until tender. Cook all other ingredients in chicken broth for a few minutes, then add all together. Cook until tender.
Mix together with fork. Put small amount in little bowl and press with fork. Put on ungreased cookie sheet. Bake for 9 to 12 minutes at 350°.
Beat cream cheese; add sugar and beat well. Add eggs and beat until creamy. Add vanilla and beat until blended. Set aside.
Cream the butter. Add sugar; beat until fluffy. Add vanilla. Stir in flour, salt and baking powder. Mix until smooth. Form into a small ball.
Combine all ingredients. Cook in crock-pot on low for 4 to 5 hours or on high for 1 hour.
In skillet, brown the first 5 ingredients, then add spices, seasonings and eggs. Place in turkey. Allow 20 minutes per pound at 300° to 325°.
Line a	8 or 9-inch pan with pastry; set aside. In a small bowl, mix pecans and condensed milk. Pour into prepared pastry shell. Put in preheated 250° oven and bake for 1 1/2 hours, or until top is browned and filling is rather firm to the touch; cool before serving. Serves 8 persons.
Sift together flour, baking soda, baking powder, salt and mace; set aside. Combine honey and orange juice; blend well. Cream together butter, vanilla, orange rind, and 1 c. sugar until smooth and well blended. Add dry ingredients alternately with honey mixture, a little of each at a time; mix well after each addition.
Mix brown sugar and margarine in saucepan over low heat. Stir in remaining ingredients. Spread into greased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool and cut into squares. Makes about 2 dozen.
Mix all ingredients in large bowl, except potato chips. Place in a 13 x 9-inch glass casserole. Sprinkle the crushed potato chips on top (optional). Bake at 350° for 1 hour. Serves 10.
Cook peaches sugar, cornstarch and water till thick. Place in baking dish. Mix Bisquick, sugar, melted butter and milk. Drop on top of peach mix and Bake at 375 degrees for 25- 30 minutes or till golden brown.
Cook bacon until crisp in a 10-inch skillet. Add potatoes and onions. Season to taste. Cook, covered, over low heat about 30 minutes or until potatoes are tender, stirring occasionally. Makes 4 to 6 servings.
Cook carrots. If carrots are canned, they are already cooked. Drain excess liquid and cool. Cut onion and pepper and mix with carrots. Mix cream of tomato soup with salad oil, sugar and vinegar. Add to mixture.
Saute onion in small amount of oleo. Barely cook peas (leave crunchy!). Mix all ingredients, topping casserole with the French fried onions. Bake in a 350° oven until bubbly, about 25 to 30 minutes. Serves 10 to 12. Leftovers may be frozen!
In large saucepan, cook onion in butter, then add Spam and brown a little. Add potato, corn, soup, milk, salt and pepper; heat to boiling. Add chicken broth to make it a proper consistency. Serves 6 to 8.
Melt oleo and saute vegetables. Add shrimp and cook until pink. Put cornbread into casserole and add remaining ingredients plus 1/2 can of water. Stir. Bake at 350° for 30 minutes, covered. Uncover the last 5 minutes.
In saucepan, combine soup, milk and cheese. Heat until cheese melts. Blend in crab, bread cubes, mustard, Worcestershire sauce and pepper. Beat egg yolks until thick and lemon colored. Gradually stir in crab mixture. Beat egg whites until stiff but not dry; fold in soup mixture. Pour into 1 1/2-quart casserole. Bake at 325° for 1 hour or until knife inserted in the center comes out clean. Makes 4 servings.
Boil sugar and 6 cups of water in a large saucepan for 3 minutes; let cool.	Mash bananas in blender and combine in large container with fruit juices and 6 ounces of water. Add sugar mixture and blend well. Freeze for at least 24 hours. Remove from freezer 1 hour before serving. Mash to a pulp. Add ginger ale; mix and serve. Serves 8 to 10 people.
Bake at 400° for 30 to 40 minutes or until golden brown.
Cook vegetables in salt water until tender. Drain. Add sour cream and chicken soup. Melt butter and add to dressing. Put half of the dressing in the bottom of a 9 x 14-inch casserole. Add squash and top with the rest of dressing. Bake at 350° for 20 minutes.
Mix together beans, salt, pepper, garlic, oil and vinegar. Mix until beans are well coated. Put in baking dish. Combine bread crumbs and Parmesan cheese. Put on top of beans. Dot with butter; sprinkle with paprika. Bake at 350° for approximately 20 minutes or until heated through.
Brown stew meat over medium heat until lightly browned; add 1/2 cup water to pan. Stir to loosen drippings. Place browned meat in a large roasting pan and mix in all remaining ingredients. Cover and bake in oven for 3 1/2 hours at 300°. Makes 6 servings.
Cook pasta according to package directions. Drain and blanche under cold running water until cool. Add all other ingredients and mix well. Cover and refrigerate overnight allowing the flavors to meld.
Place walnuts and raisins on greased pan bottom. Take 1 bread loaf. Pull pieces off and scatter over walnuts and raisins. Mix butter, milk, brown sugar and pudding. Pour over dough in pan. Sprinkle cinnamon over the dough. Pull apart second loaf and fill in empty spaces left from first loaf.
In saucepan, stir together baking soda and cornstarch, then add water. Cook over medium heat, stirring constantly, until mixture is consistency of moist mashed potatoes. Turn out on a plate and cover with damp cloth until cool enough to handle. Roll into 1/4-inch thickness.
Put all ingredients into blender jar. Cover. Blend on high speed approximately 30 seconds. Stop motor and stir down when necessary. Blend until creamy. Yields approximately 1 cup.
Place margarine, sugar and salt in a large bowl and pour boiling water over and stir until well mixed. Let set until cool. Dissolve yeast in warm water, then add yeast and egg to margarine mixture. Add flour and beat until well blended. Cover and	let set in refrigerator overnight. When ready	to use, shape into rolls; cover and let rise until doubled in size (45 minutes to 1 hour). Bake at 400° for 10 minutes.
Heat oven to 350°. In skillet, brown roast and place in greased 3-quart casserole. Add remaining ingredients. Cover and bake 3 hours. Serve over egg noodles.
Blend sifted dry ingredients and shortening. Add milk. Stir only to mix and place on well floured board. Roll out 2 layers. Place together in round cake pan (greased and floured) with soft butter between layers. Bake at 375° for 20 minutes. Separate layers and put sweetened strawberries between and on top. Top with whipped cream. Serve hot.
Dissolve Jell-O in hot water. Cool until thickened. Fold in lemon pie filling and one (8 ounce) Cool Whip. While Jell-O is thickening, break angel food cake into small bite-size pieces. Line a 9 x 13 pan with half of the angel food cake pieces; cover with half of lemon filling. Spread remaining cake on top and cover with remaining filling. Chill. Frost with one (8 ounce) Cool Whip. Top with shredded coconut if desired. Makes 10 servings.
In small bowl, combine mayonnaise, garlic, tarragon, mustard, capers and parsley. Refrigerate at least 1 hour, or until ready to serve.
In a large kettle combine sausage, potatoes, onions, carrots and chicken broth. Bring to boil, lower heat and simmer for 30 minutes or until vegetables are tender. Add sauerkraut and tomatoes. Bring to a boil and lower heat, simmer another 30 minutes.
Mix flour, sugar, water and vanilla flavoring until smooth. Pour into a 2 quart glass baking dish then add drained peaches. Cook in 350 degree oven for about 1 hour or until golden brown. Allow to cool, but serve warm.
Add sugar and yeast to lukewarm water. Stir to dissolve yeast. Add flour, salt and onion; knead until smooth. Let rise until doubled. Punch it down; flatten dough on oiled cookie sheet to 1-inch thick. Oil top of dough. Let it rise to double. Sprinkle with salt and dried rosemary. Bake at 400° for 20 to 25 minutes.
Mix orange juice and lemonade according to directions. Add pineapple juice and sugar. Mix well and store in refrigerator. Just before serving, add ginger ale, strawberries and gin or vodka. Stir well; put in ice pineapple mold.
Mix sugar, Karo and water in saucepan. Cook without stirring until syrup spins a thread 4 inches long. Cool 2 or 3 minutes. Pour slowly into stiffly beaten egg whites. Beat until creamy. Add nuts and flavoring. Drop on waxed paper.
Drain fruit cocktail. Cut pecans into small pieces. Mix all the ingredients in a large bowl and let it chill for about 2 hours.
Cream sugar and shortening thoroughly. Add flour, one cup at a time, with 4 eggs; alternately add 3 eggs each additional time. Add salt. Stir in pineapple with spatula. Pour into a greased tube pan and bake at 300° for 1 1/2 hours.
Mix butter, brown sugar, egg yolk and vanilla until smooth. Add flour and salt. Press into the bottom of a cookie sheet. Bake at 350° for 12 to 15 minutes. Frost; sprinkle with nuts (while warm). Cut into squares while warm.
Mix tea bags, cloves, mint leaves and boiling water. Add ReaLemon juice and 3 quarts water. Strain and refrigerate mixture. Makes 4 1/2 quarts of tea.
Mix Equal, Jell-O and cornstarch; then add Sprite. Cook until thick. Cool and add strawberries. Top with Cool Whip.
Cream butter,	sugar and egg.	Sift flour, soda, cream of tartar and salt. Add gradually until well blended. Fold in rice cereal last. Bake at 350° for 10 minutes.
Mix together. Spread into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Drain asparagus. Place in greased casserole dish. Cover with cheese. Mix soup and milk well. Pour over asparagus and cheese. Bake at 350° for 40 minutes. Sprinkle onion rings over top (if desired) last 10 minutes of baking.
Mix cake mix as directed and bake in 11 x 16-inch pan. While cake is baking, mix pineapple and sugar and boil 5 minutes. While cake is hot, punch holes in it and pour pineapple mixture over it. Let cake cool, then mix pudding as directed and pour over it. Sprinkle coconut over top, then add sliced bananas and cover all with Cool Whip. Sprinkle generously with pecans; chill and serve. This cake is better if made and chilled overnight.
Put all ingredients in blender; mix well. Sauce is great as a marinade for London broil. Keeps indefinitely in freezer.
Cream butter and sugar until light; add eggs, one at a time and beat well. Add in flour, one cup at a time. Alternate with cream, then add vanilla. Pour in pan. Bake in 300° oven for 1 hour and 15 minutes.
Cream butter, then add sugar gradually, beating well. Crush strawberries and add them a little at a time, beating after each addition until the sauce is smooth. Cover and refrigerate.
Cream shortening and sugars, add vanilla and mix well. Add eggs and beat well. Add dry ingredients, chips and nuts. Drop by spoonfuls onto cookie sheet. Bake at 350° until slightly brown. Makes a nice large batch.
In large saucepan, cook onion with basil and thyme in butter until tender. Add remaining ingredients. Bring to boil; reduce heat. Cover and simmer 20 minutes or until vegetables are done. Stir often. Makes about 8 cups.
Break up cauliflower, broccoli and red onion. Mix all other ingredients and pour over all. Refrigerate and serve.
Mix first 6 ingredients together and set aside. Mix egg, applesauce and milk with whisk. Add dry ingredients using whip. You may add anything else you like. Bake in muffin pan for 20 to 25 minutes in 350° oven. You can also add raisins, dates, carrots and bananas.
Beat brown sugar and eggs together. Add flour, baking powder, vanilla and salt to mixture. Fold dates and nuts in. Bake at 350° in a cookie sheet for 30 minutes (or less).
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover casserole dish and place in a 325° oven for 25 minutes. Serves 4 hungry or 6 polite people.
For salad, tear greens into bite-size pieces. Cut stems into 1/4-inch slices. Toast the sesame seed until brown in a small pan or skillet.
Combine the first 8 ingredients in bowl; mix well. Heat milk and cheese until cheese is melted, stirring constantly. Stir into noodle mixture. Pour into a 9 x 13-inch baking dish. Bake at 425° for 20 minutes. Serves 6.
In large bowl, combine beef, water, eggs, rice, 2 teaspoons of the minced onion, salt and pepper. Mix thoroughly with hands and form into golf ball size balls. Set aside.
Mix in order that ingredients are listed. Chill for 1 hour or so before serving.
Melt 1/4 cup margarine and mix with brown sugar and nuts. Combine cinnamon and white sugar. Melt remaining margarine. Dip frozen biscuits in butter and roll in sugar/cinnamon mixture. Layer in a greased Bundt pan. Pour brown sugar mixture over top. Place in a cold oven overnight to allow to rise. Bake in the morning at 375° for 25 minutes. Turn Bundt pan over onto a plate while hot and serve.
Mix all dry ingredients, including soda. Beat eggs; add to mixture, then put in milk. Cook in double boiler for 2 hours before removing cover.
Sift dry ingredieents in a bowl...add the hen fruit 'n milk...mix gud...slap on the griddle...whin top fills wid bubbles, flip over on t'other side. When done, buttah 'n pore syrup on top.
Cream butter, sugar and Crisco; add eggs one at a time, beating thoroughly after each. Add flour and milk alternately having added baking powder to flour. Lastly add flavoring.
Sprinkle salt over vegetables and cover with ice water. Put a few ice cubes on top. Set for 1 hour. Drain.
Heat grapes in water (enough to almost cover) to just about boiling point. Pour into crock containing raisins and sugar. Add water; cover with cheesecloth and let stand in cool cellar about 3 weeks or until fermentation has ceased. Stir twice a week. Strain and bottle but do not seal for 3 days. Lay bottles on side.
Mix corn meal, flour, sugar and salt. Boil water for 15 minutes; add to mixture (should be gummy). Use a bowl of cold water to form into corn bread ball.
Heat oven to 250°. Lightly grease cookie sheet with unsalted shortening. Mix nuts in flour. Beat egg whites to soft peaks; add sugar slowly beating until stiff. Fold nuts and flour into beaten egg whites. Drop mixture by teaspoons about 1 1/2-inches apart onto cookie sheet. Bake 40 to 50 minutes or until lightly browned. Remove from oven and cool slightly before removing cookies to a wire rack to cool completely. Store in an airtight container. This makes 4 dozen cookies.
Boil 1 1/2 cups water. Mix jello in water first until dissolved. Add cranberry sauce. Mix until smooth. Add remaining ingredients. Refrigerate for an hour or so to set.
Saute onion and celery in butter until tender. Add garlic, seasoning and crawfish tails. Simmer 8 to 10 minutes or until all liquid has evaporated. Set aside and cool completely. Add cheeses, green onions and parsley. Prepare biscuits.
Melt butter in baking dish. Mix flour, sugar and baking powder. Add milk and mix well. Spoon batter over butter. Heat fruit with sugar and pour over dough. Bake at 350° for 30 minutes.
Drain all fruits well and add to mangoes. Beat cream to pudding consistency, fold in mayo. Put all ingredients together, cover, refrigerate until ready to serve. Serve with mint leaves for garnish.
Mix crumbs and butter. Press into a 9-inch pie plate. Bake at 350° for 5 to 7 minutes. Cool completely.
Drain all fruit. Add sugar and curry powder to melted butter. Arrange fruit and nuts in layers in casserole. Pour butter mixture over all and bake at 325° for 1 hour. Refrigerate overnight; reheat at 350° before serving. Yields 10 to 12 servings.
Sprinkle apples with sugar, lemon juice and salt. Add celery, nuts and grapes. Fold mayonnaise into whipped cream. Gently fold into apple mixture. Chill. Serve in lettuce-lined bowl. Makes 6 servings.
Combine all ingredients, except crackers; mix well. Spread equal amounts of peanut butter mixture on graham cracker squares. Top each cracker with another cracker square.
Arrange half of asparagus in buttered 1 1/2-quart baking dish. Gently mix peas, cheese and soup together. Spoon 1/2 over the asparagus. Top with other half of pea mixture. Sprinkle top with crumbs. Bake 25 to 30 minutes in a 350° oven. Serves 6 to 8.
Mix all ingredients lightly. This must be chilled for at least 24 hours. Keeps several days.
Place apples in 8 x 8-inch glass baking dish. Combine remaining ingredients. Cut in butter until crumbly. Sprinkle over apples. Microwave 16 to 20 minutes or until tender. Chill.
Wash beans thoroughly then soak black beans and one green pepper in 10 cups water in large pot. When the beans are plump, cook mixture for approximately 45 minutes or until soft.
Spread pie filling in a greased 9 x 13-inch pan. In a large bowl, mix flour, sugar, cocoa, soda and salt. In another bowl, mix water, oil, vinegar and vanilla. Add liquid mixture to dry mixture and stir just to moisten. Pour batter over cherries. Bake at 350° for 35 minutes. Cool 10 minutes in the pan. Invert on large platter. Serve with ice cream or whipped topping.
Saut onion in butter until soft. Add carrots, green pepper, celery, rice and stock. Simmer for about 20 minutes. Add remaining ingredients and simmer until the apple is tender, about 10 to 15 minutes. Yield: 8 cups. Serves 4 to 6.
Combine all ingredients. Makes 1 1/2 cups. Contains 14 calories per tablespoon.
Cream butter and sugar. Add eggs. Add molasses. Sift the flour with cloves, ginger, cinnamon and salt. Put the soda in the boiling water. Add flour mixture to the sugar mixture. Gradually add soda water, stirring constantly. Beat mixture well. The batter will be very thin, but do not add more flour. Pour into a greased and lightly floured 9 x 13 cake pan. Bake in moderate oven about 45 minutes or until when you press top of cake it leaves no dent.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato. Serves 6.
Place water in saucepan and bring to a vigorous boil. Add vegetables to water and turn off heat. Let vegetables stay in water 2 minutes. Drain off water and spread vegetables out to dry.
Mix first five ingredients and let stand overnight. Drain in running cold water. Put in kettle and add next 6 ingredients. Cook over low heat 30 minutes. Put in hot sterilized pint jars and seal.
Beat eggs; add syrup and brown sugar. Mix well. Add vanilla. Pour into unbaked pie shell. Lay pecan halves on top of pie. Bake at 325° for 1 hour.
Combine pumpkin, egg, oil, and sugar. Add vanilla and mix well. Add milk and soda. Mix dry ingredients and add to mixture. Fold in chips and nuts.
Brown hamburger. Add onion and let cook some. Then add green beans and tomato soup. Put onto casserole dish and pile mashed potatoes on top. Bake in oven at 350° until potatoes are brown on top.
Mix jello and coconut. Add milk, which has been tinted with the red food coloring. Add walnuts or pecans and vanilla. Refrigerate 45 minutes. Shape into berries and roll in red sugar. Color slivered almonds green and apply for stems. These may be frozen or will keep in the refrigerator for several weeks.
Melt margarine; add sugar, eggs and vanilla flavoring. Then add coconut, buttermilk and corn meal. Mix well. Pour into pie shells and then bake at 350° for 40 minutes.
Drain beans well and mix with celery and onion. Combine sugar, vinegar, oil, salt and pepper. Pour over bean mixture. Marinate overnight, stirring frequently.
Cook chicken (and bone), beef and pork in covered pot with water until tender. Let cool. Grind in meat grinder or food processor. Grind the potatoes and large onion; add to meat and juice. Cook. Add all other ingredients. Mix well. Cook 1 1/2 to 2 hours, stirring often.
In baking container, mix sugar, flour, salt, baking powder and cocoa. Stir in milk, melted butter and vanilla. Spread this mixture evenly in pan or casserole.
Cream oleo and brown sugar and add egg, vanilla, flour, baking powder, salt and soda. Mix real good. Spread in greased and floured pan. Sprinkle with butterscotch chips and nuts. Bake at 375° for 35 to 40 minutes. Cool. Cut in squares.
Layer broccoli, ham and cheese in casserole. Mix Bisquick, milk and eggs and pour over other ingredients. Bake for 1 hour at 350°.
Mix ingredients; add black pepper and salt to taste and add 1/2 cup milk or water or until right thickness to spread in pan. Two teaspoons chili powder and small chopped onions may be added. Bake in moderate oven.
Peel and slice (thick slices) sweet potatoes. Sprinkle with sugar and nutmeg. Add butter. Add vanilla, salt and water. Put in an iron skillet and cover. Simmer over medium heat until liquid forms a syrup and potatoes are tender. Remove from heat and serve.
In large mixing bowl, let ice cream and butter stand at room temperature until soft. Beat together. Stir in sugar, nutmeg and cinnamon. Blend until smooth. Put in large plastic containers; cover and freeze. Mixture remains spoonable.
Cut peppers and onions into small pieces and cook in butter until soft and onions are brown. Add tomatoes and cook together until vegetables are tender. Season and serve. Makes a good sauce on rice, macaroni, spaghetti, eggs or meat.
Mix hamburger, onion soup, bread crumbs, eggs, water and ketchup together. Put in large rectangular casserole dish. Bake at 350° for 1 hour. Remove from oven and spread mixed vegetables over meat, then spread mashed potatoes over vegetables. Sprinkle cheese over top and bake until cheese melts.
Cream butter, sugar and eggs. Add vanilla. Mix in flour, soda, salt, cinnamon, M&M's and nuts. Bake at 350° until light brown.
Brown rice, onion and pepper in butter. Add tomatoes and water. Salt and pepper. Mix well. Bring to boil and simmer gently for 30 minutes or until rice is tender.
Cook and drain spinach. Add soup mix and sour cream. Mix in onion rings. Sprinkle Parmesan cheese on top. Bake at 350° about 30 minutes.