HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice and boil the squash with 1/2 tsp. salt. Melt margarine and toss stuffing. Mix lightly. Mix squash, sour cream, onion, milk and chicken soup in a separate bowl. Put into a greased 9 x 13 inch baking dish and layer with stuffing mix. Bake 30 minutes at 350°.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and soda. Add to creamed mixture until blended. Stir in chocolate chips and pecans. Drop onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Makes 3 dozen cookies.
Preheat oven to 325°. Cut meat into 6 to 8 serving pieces. Trim fat and bone. Pound mixture of flour, salt and pepper into meat. Use meat mallet or heavy saucer. Brown meat in heavy skillet in hot oil, using medium heat. Do not crowd pieces. Arrange browned meat in a 3-quart casserole dish. Place carrots and potatoes on top. Sprinkle with onion soup mix and pour over it 3 1/2 cups water. Bake, covered, 2 hours or until tender. If you wish, thicken with 2 tablespoons flour mixed with 1 tablespoons butter. Form into balls and drop into casserole dish. Return to oven for 10 minutes. Sprinkle with parsley and serve.
Melt chips, Eagle Brand and peanut butter in the microwave in large glass bowl. When creamy, pour into a greased 9 x 13-inch pan.
Wash and dry chicken; cut up. Melt butter in a pan with the oil. Fry the bacon cubes until golden brown. Remove bacon and drain. Fry the chicken until brown, turning once. Put the bacon and chicken into an ovenproof casserole. Fry the onions with the celery in the pan until soft; add to casserole. Melt a little more butter in pan; add mushrooms and cook for 2 minutes, then drain.
Blend and press in a 9 x 13-inch pan the first 3 ingredients. Pour last 3 ingredients on top. Bake at 350° for approximately 25 minutes.
Combine peanuts, sugar, corn syrup and salt in 2-quart baking dish. Stir and microwave on High for 8 minutes. Stir again for 4 minutes. Stir in butter and vanilla and microwave an additional 2 minutes on High. Add baking soda and stir until light and foamy. Pour onto a lightly greased baking sheet. Spread out thinly and allow to cool. Break into small pieces and store in an airtight container.
Saute onion, celery and carrots in margarine. Add potatoes and cook until tender. Add flour and stir until smooth. Add broth and Cheez Whiz. Stir until melted. Season to taste. Cook until mixture thickens and bubbles. Serves 4.
Cream the butter and sugar. Add eggs, one at a time, mixing well after each addition. Add milk and flour, blending well. Add coconut. Pour into lightly greased 9-inch pie plate. Bake at 350° for 45 minutes or until set.
Beat egg whites; set aside. Mix all other ingredients well. Fold in egg whites. Bake at 350° for 30 minutes in two 9-inch pans. Let cool and take a long blade knife and split layers in half to make 4 layers.
In large mixing bowl, beat cream cheese until fluffy. Add milk, a little at a a time. Blend until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill for 3 hours or until set. Top with strawberry glaze.
This cake is not only fun to figure out, but it shows that so many of our every day cooking ingredients were well known in Old Testament days. All you need are ordinary ingredients and a Bible for the recipe is given in the form of biblical citations.
Mix all ingredients except soda. Boil until a peanut tastes done when removed and cooled in a cup of water. When the peanuts are done, remove the pan from heat and add a pinch of soda. (Candy will foam up.) Stir well and spread out on a greased cookie sheet. When cool, break up into small pieces.
Brown ground chuck in heavy kettle. Add onions and cook 5 minutes more. Add remaining ingredients, except tomatoes and mix thoroughly, loosening the brown crustiness from bottom of kettle. Bring to boil; cover, then simmer 20 minutes. Add tomatoes and if necessary, more water; simmer another 10 minutes.
Soften yeast in water. Combine yeast and next ingredients. Add flour. Let rise 50 to 60 minutes in warm place. Knead. Place in greased pan and let rise 30 to 40 minutes. Bake at 350° until golden brown.
Combine margarine, sugar and syrup in saucepan. Bring to a boil. Remove from heat. Stir in peanut butter and cereal. Drop by teaspoons on waxed paper. Cool. Makes 2 dozen.
Beat eggs with whisk. Add milk, sugar and vanilla. Beat with whisk until	well blended. Tear bread into small pieces and add to milk. Let stand about 10 to 15 minutes. Pour into casserole dish (I use 13 1/2 x 8 3/4 x 1 3/4-inch Pyrex dish). Sprinkle top with nutmeg. Bake in 350° preheated oven for 40 to 45 minutes.
Add brown sugar, barbecue sauce, tomato paste, tomato soup, green pepper and onion (cook green pepper and onion in microwave or skillet first) to the beans. Put in 350° oven and bake for 40 minutes. Fry hot sausage and drain. Cut up and stir into beans when done. Can be served hot or cold.
Mix all ingredients together. Put in greased casserole. Sprinkle with crushed potato chips. Bake at 400° for about 30 minutes.
In a 3 1/2 to 5-quart slow cooker, cover and cook on high (300°) for 8 hours. Stir with wire whisk until meat is shredded. Serve on buns.
Combine soup, milk and cheese in saucepan and melt. Pour mix over green beans in greased casserole. Crush onions rings and place on top of green beans and cheese mixture. Bake at 300° to 350° for about 30 minutes.
Toss cheese with flour, salt and pepper, combine with potatoes. Place in a 2-quart casserole; add cream. Bake uncovered 1 hour and 15 minutes until lightly browned (350°). Makes 8 servings. Casserole may be assembled up to 24 hours before baking. Cover and refrigerate. One 24 ounce package of defrosted hash brown potatoes may be substituted with excellent results.
Combine all ingredients and mix thoroughly. Place in crock-pot and cook uncovered on high for 6 to 8 hours or until desired consistency reached or in a large roaster and place in your oven at 200°. Cook overnight for 8 to 10 hours.
Dissolve cherry Jell-O in boiling water. Mix cream cheese with cherry juice with electric beater. Add to gelatin. Stir in strained cherries. Place in refrigerator to set.
Cook the grits in 4 1/2 cups water 4 or 5 minutes. While hot, add the cheese, garlic salt and butter. Let cool. Add the eggs and milk. Dash red pepper on top. Pour in buttered casserole and sprinkle top with cracker crumbs. Cook at 350° until set, about 30 minutes.
Combine sugar, mustard and oil. Add mayonnaise and garlic powder. Refrigerate for a few hours and serve with raw vegetables.
Soak beans overnight in enough water to cover. In morning, drain and rinse, then place in saucepan with fresh water to cover beans. Boil over high heat, then reduce and simmer until beans are soft and skins split. Add water if beans begin to dry and stir occasionally to prevent sticking. Remove from heat when cooked. Drain and allow to cool.
In a large bowl, combine mayonnaise, vinegar, garlic, basil, salt and pepper. Stir in pasta, cherry tomatoes, green pepper and olives. Cover and chill. Then enjoy.
Mix 6 dry ingredients. Melt butter and add to eggs and buttermilk. Mix all ingredients together.
Tear lettuce into bite-sized pieces; place in bottom of large salad bowl. Layer remaining vegetables in order given. Combine mayonnaise and sugar; spread over top, completely covering vegetables. Sprinkle top with egg, bacon and cheese.
Combine apple juice, tea bags, cinnamon sticks and cloves in saucepan and heat slowly until simmering. Let steep 5 minutes, then remove tea bags. Add orange zest; cover and simmer 5 minutes.
Cut Monterey Jack cheese into 3 x 1 1/4-inch sliess. Cut chilies into strips. Heat tortilla until warm; place one slice of cheese in center. Place chili strip on cheese. Fold over ends and roll up; secure with toothpick. Repeat with each tortilla. Deep fry blintzes at 400° a few at a time, until golden brown. Drain on paper towels and remove toothpicks. Cut in half crosswise and stand on end to prevent cheese from running. Serve with dip. Makes 24.
Melt margarine, chocolate chips and peanut butter together in a saucepan.
Place Twinkies in 9 x 13-inch glass pan, sides touching, and filling side up. Set aside. Melt in double boiler or nonstick pot, chocolate chips, mint chips, water and sugar. Let cool. Beat 3 egg yolks and add to chocolate mixture. Add whipped whipping cream. Add 3 beaten egg whites. Pour mixture over Twinkies. Refrigerate for 8 hours or overnight.
Combine the ingredients and roll or press in pie pan. Bake for 15 minutes at 425 degrees.
Combine first five ingredients and pour into casserole dish. Sprinkle with buttered cracker crumbs. Bake, uncovered, at 350° for 30 minutes. Serves 6 to 8.
Combine all ingredients and half can of noodles. Mix well. Place in square baking dish. Sprinkle remaining noodles on top. Bake at 350° for 50 minutes.
Mix ingredients in 3 1/2-quart crock-pot (14 cups). Add milk. Cook on medium for 3 to 4 hours.
Beat cream cheese and sugar until smooth. Blend in sour cream and vanilla.	Fold in cool whip and spoon into crust. Chill at least 4 hours. Garnish with strawberries.
In saucepan, mix together sugar and water. Bring to a boil. Boil 6 minutes. Cool. In blender, mix everything else, except strawberries. Mix until smooth. Will have to pour it back and forth as will not fit in one container. Pour both sugar mixture and blended mixture into 5-quart ice cream pail. Mix. Thaw strawberries and blend in with other ingredients. Place in freezer, stirring occasionally. Freeze for at least 24 hours. Remove from freezer 1 to 2 hours before serving. Mix with 7-Up, if desired.
Fill greased pan and cover with brown sugar. Add nuts, if desired. Bake at 375° for about 25 minutes (use 2 cake pans, 9-inch).
Mix sausage and uncooked rice and shape into 8 patties. Brown patties in covered pan with 1/2 cup water. Mix apple, celery, onion and parsley with bread crumbs and seasonings. Add filling between browned patties to form a loaf. Bake in loaf pan at 350° for 20 minutes.
Preheat oven to 350°. Prepare cake according to package directions and pour into a 9 x 13-inch pan.
Cream shortening, brown sugar and sugar in bowl until light and fluffy. Stir in vanilla. Beat in eggs 1 at a time, beating well after each addition. Stir in mixture of sifted flour, oats, coconut, salt and soda. Roll into balls. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Spread filling between cookies. Yield: 36 servings.
Make Bisquick according to directions. Divide dough in 1/2. Roll paper thin. Place bacon on top of dough, side by side.
Brown meat; drain. Stir in remaining ingredients. Add 4 cups of water. Cook until vegetables are done.
Blend cheese and margarine; stir in flour, paprika and salt, mixing well. Blot olives on paper towels until dry. Divide dough into 24 pieces. Mold a piece of dough around each olive. Arrange on cookie sheet and bake at 425° for 8 to 10 minutes or may be frozen and packed in plastic bags up to 2 months before serving. Bake at 400° for 15 to 20 minutes, if frozen. Recipe may be doubled or tripled.
Brown steak strips in olive oil, soy sauce, ginger and garlic until tender. Add 3/4 cup water to mixture. Cook on medium to low flame for about 35 minutes. Add onions, celery and parsley. Cook for ten minutes on low to medium flame. Add cornstarch to remaining 1/4 cup water. Stir into skillet and heat until thickened. Serve over cooked rice.
Slice and place strawberries in pie shell. In saucepan, combine water, sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture comes to full boil. Cook 3 more minutes until mixture is thick and clear. Add package of jello and blend. Pour over berries while still hot, making sure that all berries are covered. Chill in refrigerator. Do not cover with plastic wrap until completely set. Serve with whipped cream or Cool Whip topping.
Make jello as directed on box. Grind cranberries and orange. Add sugar to cranberries and orange and set aside until jello thickens. Add nuts.
Combine sugar and eggs. Add rhubarb, crumbs, salt, raisins and butter; mix thoroughly. Pour into unbaked crust. Cover with top crust. Sprinkle crust with sugar. Bake at 425° for 45 minutes.
Mix well. Put in muffin tins in baking cups. Freeze and serve frozen.
Melt over hot (not boiling) water the milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add almond flavoring; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed paper lined cookie sheets; shape into balls. Roll into balls. Roll in almonds. Chill until firm (about 30 minutes). Makes about 2 1/2 dozen truffles.
Drain peas, pimentos and corn in colander. Mix vinegar, sugar and oil together thoroughly. Stir into vegetable mixture. Marinate overnight. Great side dish.
Mix together brown sugar, butter, syrup and salt. Boil 5 minutes stirring often. Add soda and vanilla and mix thoroughly. This froths up as mixed. Pour over popped corn in large kettle. Place on cookie sheet or large pans. Bake at 200° for 1 hour, stirring every 15 minutes.
Heat the butter in a saucepan; add the onion and cook slowly, stirring until they are tender, but not browned. Stir in the curry powder. Cook 5 minutes. Add the tomatoes, chicken broth and bay leaf. Bring to a boil and simmer, uncovered, for 20 minutes. Remove the bay leaf. Puree the soup in a blender or food processor. Turn into a soup tureen and stir in the sour cream. Serves 10.
Cook to a soft ball and add the nuts. Beat until creamy and drop onto wax paper.
Combine margarine, cornstarch, spices and a little apple juice in a small bowl. Stir until well blended. Place remaining apple juice in a saucepan, bring to a boil. Stir cornstarch mixture into apple juice. Pour over apples, stir carefully to coat all sliced apples. Pour into unbaked pie crust. Place top crust over apples. Bake at 425° for about 30 minutes. Reduce temperature to 375°, bake for 30 minutes longer. You can sprinkle tiny bit of cinnamon on top of crust if you want to.
Mix all ingredients with beater. Heat until hot in 350° oven for 35 minutes. Cover with marshmallows and heat for 5 more minutes.
Cream the cheese and margarine, then add egg and vanilla. Gradually add 1/3 cake mix. Roll into balls and roll into powdered sugar. Bake at 350° for 8 minutes.
Drain fruit; save juices. Heat juices and Cola to make 2 cups. Bring to boil and dissolve Jell-O in heat of liquid. Add fruit; refrigerate.
Mix all ingredients in a very large bowl. Fill mug 1/3 full. Add boiling water and stir.
Cook potatoes and onions in a small amount of water. Brown ground beef and drain. Add all ingredients together and bring to a boil, reduce heat and simmer for about 20 to 30 minutes.
Mix all ingredients except mushrooms. Fill mushroom caps with mixture. Bake on cookie sheet at 350° for 10 to 15 minutes.
Melt butter and add flour. Blend into corn mixture. Mix well and remove from heat.
Cream all ingredients. Add eggs last. Bake at 350° for 30 minutes in a 9 x 13-inch greased pan.
Mix corn, milk and egg. Add 1 cup crumbs, pimento, onion and dash of salt and pepper. Pour into greased casserole. Top with buttered crumbs. Bake at 350° for 35 to 40 minutes.
Have cheese and margarine at room temperature. Mix thoroughly. Add flour, paprika and onion. Mix well and roll into 1-inch balls. Put on ungreased cookie sheet and bake in preheated oven at 400° for 15 to 20 minutes.
Mix together beaten eggs with other ingredients. Pour into buttered baking dish. Cook slowly one hour at 300°. Serve at once. Serves 6.
Melt butter and cream cheese. Mix all ingredients and bake 20 to 30 minutes at 350°.
Mix avocados, lemon juice, salt and pepper. Mix sour cream, mayo and taco mix in a separate bowl.
Dip pork chops into fork beaten egg diluted with water. Dip in crushed corn flakes. Brown in heavy skillet. Transfer to shallow baking dish. Top each chop with frozen corn, some tomato soup and a pat of butter. Bake in 350° oven about an hour or until chops are well done.
In large skillet, cook onion in margarine until tender. Stir in remaining ingredients except beef and buns. Heat to boiling; simmer 10 to 15 minutes or until beef is heated through. Serve on warm buns. Makes 6 servings.
Get rigatoni noodles, spaghetti sauce, hamburger and noodles in there. Cook 'em until they're done. Put hamburger in a pan or something. Fry it. Put the sauce on first. Cook water; add noodles. Drain water. Put sauce on mix and bake in oven at 350° for 5 minutes until cheese melts, but you need to have Mozzarella cheese.
Cook and drain elbows. Melt Cheez Whiz in saucepan with milk. Mix together and serve. May add cubed ham, if desired.
Trim all excess fat from beef and discard. Cut beef into 1-inch chunks. Spray a Dutch oven or large heavy saucepan with nonstick spray coating. Heat pan over medium-high heat; add beef and cook, stirring until brown on all sides. Remove from heat. Carefully add water to the pan and return to the heat. Bring to boiling, scraping up any brown bits from bottom of the pan. Add onions, orange peel, bouillon granules, thyme, oregano, pepper and bay leaf. Cover, return to heat and simmer for 1 hour.
Mix together cake mix, eggs, butter and peanut butter. Press 2/3 into 9 x 13-inch pan. Heat to melt the butter, chocolate chips and milk. Remove from heat and add frosting mix. Pour on top of mixture; add the remaining crumble mix on top. Bake at 350° for 25 minutes.
Combine first 5 ingredients; mix well. Stir in flour; drop by tablespoons into 1/2-inch hot oil. Cook until browned, turning once. Drain on paper towel. Yields 6 servings. Delicious!!!
Spread rolls out like crust on an ungreased pan. Brush with egg. Bake at 375° for 11 minutes. Cool. Combine cream cheese, mayonnaise and salad dressing. Spread over crust, then sprinkle with veggies and cheese.
Mix all together thoroughly, starting with egg and sugar. Preheat oven 325°. Turn into greased shallow pan and bake. When done, cut in 2-inch squares and serve with whipped cream or sprinkle with powdered sugar while warm. Bake 35 to 40 minutes.
Cook celery, green pepper and onion slowly in small amount of water for 10 minutes. Place 1/2 of diced bread into 9 x 12-inch cake pan or equivalent casserole dish. Mix together crab meat, cooked celery, onion and green pepper, mayonnaise, Accent and salt. Spread over diced bread and top with remaining 1/2 of bread. Mix together eggs and milk and pour over ingredients in dish. Cover and place in refrigerator for at least 4 hours. Remove from refrigerator, spoon mushroom soup over top and sprinkle with paprika and cheese. Bake for 10 to 15 minutes at 325°.
Mix together and chill until serving time. Float orange and lemon slices on top. Makes 100 servings.
Cook onions in salted water until tender. Spread drained onions in a shallow baking dish. Place fish on onions. Combine remaining ingredients. Spread over fish. Bake 30 to 40 minutes at 350°. Serves 6.
Fold cherries, pineapple and nuts into condensed milk, that has been mixed with lemon juice. Let set overnight in refrigerator. Fold red food coloring in Cool Whip and then fold into salad. Let set in refrigerator at least 3 hours before serving.
Mix and drop in spoonfuls in powdered sugar. Bake 8 to 10 minutes at 350°.
Layer potatoes in casserole dish. Pour margarine and dressing mix over potatoes. Bake at 350° for 1 hour.
Cream butter or margarine and 2 cups sugar until smooth. Add eggs, 1 at a time, and beat well after each addition. Dissolve soda in buttermilk and add to the creamed mixture. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. All flour mixture and coconut to the creamed mixture. This makes a very stiff dough that should be mixed with hands. Put in a greased and floured 13 x 9 x 2 inch pan. Bake at 250 degrees for 2 1/2 to 3 hours.
Melt butter. Add onion and broccoli to butter. Cook until thawed. In a saucepan, mix 2 cans mushroom soup, 2 cans milk and the cut-up Velveeta cheese. Heat. Mix all together with 2 cups Minute rice and cut-up chicken in a large 13 x 9-inch baking pan. Bake at 350° for 1 hour, covered.
Mix all ingredients together and pour into pie crust. Bake at 350° for 35 to 40 minutes until firm. For festive occasions, add 1 ounce pecan halves to top of pie.
Wash greens and chill. Place avocado slices in reserved mandarin juice. At serving time, toss greens, drained mandarin oranges, avocado slices and almonds. Serve with poppy seed dressing.
Melt margarine in pan. Sift together flour, sugar, baking powder and salt; add milk. Pour batter over margarine. Pour fruit over batter. Sprinkle with cinnamon and nutmeg. Bake at 350° for 35 to 40 minutes. Serve with ice cream or Cool Whip.
Crumble. Press into pan. Bake 10 minutes at 350°. Cool. Melt 1 1/2 cups crunchy peanut butter and 1 cup chocolate bits. Spread on top of mixture.
Soak tomatoes, peppers and onions 2 hours in salt; add no water. Wash 3 times. Tie the spices in a bag. Put all together and cook 1 hour. Remove spice bag and relish is ready for cans.
Beat eggs and add sugar, salt and spices. Mix well (may use a blender). Add butter, pumpkin and milk and mix until well blended. Pour into unbaked pastry crust. Bake at 450° for 15 minutes. Then finish baking at 350° for 30 minutes or until knife inserted into center of pie comes out clean.
Heat undiluted soup; dissolve gelatine in warm soup. Cool and combine other ingredients. Put in an oiled mold. Chill overnight.
In heavy skillet over medium heat, cook kitchen spoon of sugar until carmelized and medium brown color. In large saucepan, cook 2 cups sugar and milk until it boils; remove from heat and add soda. Stir thoroughly (mixture will be frothy). Return to heat and again bring to rolling boil. Remove from heat and stir in carmelized sugar; stir well. Return to heat and cook to soft ball stage, stirring frequently. Then add margarine, vanilla and pecans. Stir until mixture starts to harden and loses its gloss. Drop by spoonful onto waxed paper. (I place pan in cold water to speed hardening.) Makes 18 to 24 pralines depending on size desired.
Mix the mayonnaise, sugar and vinegar. Layer the first 5 ingredients. Pour dressing over and toss before serving.
Mix water, 1 teaspoon lemon pepper and cumin seed in a large saucepan, heat to a boil. Add chicken breast halves, reduce heat to low; cover and simmer until chicken is fork tender and juices run clear, 20 to 28 minutes. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan.
Brown beef; drain well. Mix in taco seasoning, refried beans and tomato sauce. Grease well a 9 x 13-inch pan. Put flour tortillas, one in each corner with tortillas coming up edge of the pan. Place remaining tortillas on sides of pan, also coming up the edge of pan. Spoon beef mixture on top; spread to edges. Cover with cheese. Mix milk, eggs and Bisquick into smooth pourable batter. Pour over top of cheese. Bake at 350° for 40 minutes or until knife inserted comes out clean. Garnish with sour cream, shredded lettuce and diced tomatoes.
Melt butter in pan and saute onion, celery and garlic. Add flour, cooking about 15 minutes until mixture is light tan in color. Add half and half; add cheese. Cook 10 minutes. Add pimentos, mushrooms and seafood. Cook about 20 minutes. Mix with cooked noodles. Place mixture in 9 x 13-inch pan. Bake, uncovered at 375° for about 5 to 10 minutes until hot.
Prepare shell noodles according to package directions. Rinse well with cold water and drain. In small bowl, blend yogurt and orange juice concentrate. In large bowl, combine shell noodles and remaining ingredients. Add yogurt mixture and toss to coat. Cover and chill thoroughly. Yields 10 cups.
Mix together the first 5 ingredients, then mix together the rest of ingredients. Use a 13 x 9-inch casserole dish. Put a light layer of sauce mixture on bottom of pan, then a layer of rice mixture, then again sauce, rice and so on. Top with layer of sauce and then Mozzarella cheese and Parmesan cheese. Bake at 350° until hot and bubbly.