HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim ends of squash, do not peel. Cook whole in boiling water for 5 minutes or till tender crisp. Cool slightly and cut in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shell. Chop pulp, sprinkle shells lightly with salt. Arrange in a 2 quart rectangular baking dish. In medium mixing bowl, combine egg, margarine, 1/4 c Parmesan cheese, onion, parsley and pepper. Stir in pulp and bread crumbs. Spoon filling into shells and sprinkle with the 1 Tbsp Parmesan cheese. Bake uncovered in 350 degree oven for about 20 minutes or until set and heated through. 6 servings.
Mix ingredients and pour into unbaked pastry shell. Bake in slow oven until firm.
Line a 9-inch pie plate with pie shell. Brush with egg white to prevent soaking. Beat eggs slightly. Add sugar and salt. Blend in milk, vanilla and butter. Pour into shell; sprinkle on nutmeg. Bake in very hot oven (450°) for 10 minutes. Reduce heat to 350° and bake for 25 minutes, or until knife comes out clean.
Mix together tomato soup, water or wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up gravy).
Drain pineapple, reserving juice; set aside. In a saucepan, combine gelatin, water and reserved juice. Cook and stir over low heat until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes.
Cream together brown sugar, sugar, sweet potato and eggs. Sift together flour, soda, salt, nutmeg, cinnamon and ginger. Stir flour mixture and nuts into egg mixture. Mix in water. Pour into loaf pan and bake at 350° for 65 to 75 minutes.
Mix all dry ingredients in a bowl. Make a well; add all other ingredients. Mix well until smooth. Bake in a 350° oven in 3 well-greased and floured pans for 1 hour. Enjoy!
Combine softened cream cheese and sugar, mixing well, until blended. Add egg; mix well. Set aside. Combine margarine, water and unsweetened chocolate in saucepan and bring to a boil. Remove from heat. Stir in combined flour and sugar; add eggs, sour cream, baking soda and salt. Mix well. Pour into greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Spoon cheese mixture over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces. Bake at 375° for 25 to 30 minutes or until wooden pick comes out clean. Cut into squares.
Combine first 9 ingredients; stir in okra. Heat oil to 350°. Drop by tablespoons into oil. Drain on paper towels; sprinkle with salt. Serve immediately.
Mix margarine, molasses, sugar and eggs. Beat well. Add dry ingredients. Mix until all ingredients are moistened. If dough is not stiff enough, add more flour. Refrigerate dough several hours or overnight. Make into small balls and roll in granulated sugar. Do not flatten. Bake on ungreased cookie sheet 8 to 10 minutes in a 375° oven. Store in airtight container.
In shallow dish or plastic bag, combine all ingredients except chicken; add chicken. Cover; marinate in refrigerator 4 hours or overnight. Remove chicken from marinade; heat marinade thoroughly. Grill or broil chicken, basting frequently with marinade. Refrigerate leftovers. Makes 4 servings.
Mix cake mix, chocolate pudding, oil, eggs and water with wooden spoon. Then add chocolate chips and sour cream. Bake in greased and floured Bundt pan for 1 hour at 350°. Sprinkle with powdered sugar.
Stir in as listed; pour in unbaked pie shell and bake at 350° for approximately 1 hour.
Roll out crescent rolls in jelly roll pan. Whip the next 3 ingredients together and spread over the rolls. Top with chopped up/shaved, fresh vegetables.
Cream the cheese together after it softens at room temperature. Add the juice and sauce. Whip thoroughly. Form into a ball and roll in very finely chopped nuts.
Cut sausage into bite size pieces. Saute in oil. Stir in onions and pepper. Continue to saute until tender. Stir in water, pimento, broth and black pepper. Bring to boil. Stir in rice and peas. Bring back to boil. Cover. Lower heat and simmer about 20 minutes. Makes six 1 cup servings.
For filling, in a small mixing bowl, combine apple, raisins, sugar, flour, lemon juice and cinnamon. Set aside. Lightly brush 1 sheet of the phyllo dough with some of the melted margarine. Place another sheet of phyllo dough on top of the first sheet, then brush with margarine. Top with the third sheet of phyllo. Do not brush with margarine. Cut the stack of phyllo sheets lengthwise into four strips.
Place contents of shrimp soup and milk in a saucepan. Heat slowly, stirring often, until sauce reaches boiling point and is smooth. Add broken shrimp, drained. Heat 5 minutes. Serve over white rice tossed with pimiento.
Sift together dry ingredients. Place orange juice and melted shortening in cup; add water to make 3/4 cup. Add liquid to dry ingredients, then stir in egg. Add berries and nuts. Pour in greased loaf pan. Bake 1 hour at 325° to 350°.
Combine sugar and flour. Add egg, sour cream, flavoring and salt. Beat until smooth. Add apples; mix thoroughly. Pour into a pastry-lined pie pan. Bake in hot oven at 450° for 15 minutes. Reduce heat to 325° and bake for 30 minutes. Remove from oven.
Combine chocolate chips, margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and powdered sugar. Add Rice Krispies, mixing lightly until well coated. Use Pam spray and spread in cake pan. Store in refrigerator.
Mix together all ingredients by hand. Roll batter into small balls. Place balls on ungreased baking sheet. With back of fork, press down on balls two times each to make a crisscross pattern. Place in oven at 350°. Bake until done.
Place chicken in 9 x 13-inch baking dish. Mix together garlic, lemon peel and rosemary. Sprinkle over chicken. Mix lemon juice and water and pour over chicken. Bake at 375° for 1 1/4 hours. Turn over pieces every 20 to 25 minutes. I don't cover the dish but think you could for most of the time.
Tear lettuce into pieces in bottom of large bowl. Thinly slice and separate onion over lettuce. Slice celery sticks and place over onions. Drain chestnuts and place over celery. Separate frozen peas and layer over celery. Spread mayonnaise over peas, sealing at edge of bowl. Sprinkle lemon-pepper and salt over mayonnaise. Sprinkle sugar also.
In a bowl dissolve yeast in water. Measure flour. Add milk, sugar, salt, butter, eggs and 1/2 of the flour to yeast. Mix until smooth. Add enough of the remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth, about 5 minutes. Round up in greased bowl. Bring greased side up. Cover with cloth. Let rise until it doubles in size, about 1 1/2 hours. Push down and let rise again until it is almost double, about 30 minutes.
Mix cake mix, pudding mix, eggs, oranges, juice, water and oil together for 2 minutes. Bake at 350° for 30 minutes.
Cook beef; drain well. Add onion to beef. Cook until onion is slightly tender. Stir in remaining ingredients and simmer 30 minutes. Serve on buns.
In a small bowl, beat the eggs. Add oil, vanilla and sugar. Sift flour, baking soda, salt, ground cinnamon and nutmeg into mixture. Mix the 1/4 cup flour with apples, nuts and coconut. Then fold into mixture. Batter will be very thick. Spoon into greased 9-inch tube pan or Bundt pan and bake at 350° for approximately 70 minutes.
Whip cream cheese and vanilla until soft, about 5 minutes. Mix sugar and flour together so there are no lumps. Slowly add cream cheese mixture to the sugar mixture. Mix together eggs and cream. Add to previous mixture. Beat well. Put into a pie pan that has a graham cracker crust. Bake at 300° to 325° for 1 hour.
Beat egg whites until stiff; add sugar and flavoring. Fold in broken Ritz crackers and nuts. Pour into a greased and floured pie pan and bake for 20 minutes at 350°. Can be served with whipped cream on top.
Pour hashbrowns into 13 x 9-inch baking dish. Pour melted butter over top of potato. In saucepan, stir undiluted soup with cheese over low heat until melted. Pour soup mixture over potato. Bake in 350° oven 40 to 60 minutes until browned.
Mix all ingredients except chicken, crushing large tomato pieces. Cover chicken with mixture and simmer for 30 minutes, covered, then 15 to 20 minutes, uncovered, until fork-tender. Serves 4. About 330 calories per serving.
Brown hamburger and drain fat. Mix taco seasoning and let simmer. In a medium saucepan, combine cream of mushroom soup, cream of chicken soup, tomato sauce and Ro-Tel. In a 9 x 13-inch pan, crush Doritos. Then layer meat, onion and sauces. Slice cheese and top. Bake in 350° to 400° oven until cheese is melted.
Spray baking sheet with nonstick spray. Place all ingredients in large bowl and use your hands to mix gently. Shape turkey into a loaf and place on the baking sheet. Bake at 350° for 40 minutes or until firm. Slice and serve with mashed potatoes and mushroom gravy.
Cream the butter and sugar. Add egg. Sift flour, baking powder and salt. Add alternating with sour cream to butter mixture. Fold in dates or raisins. Spoon into small muffin tins. Bake at 375° for 20 minutes. While hot, roll puffs in 3/4 cup melted butter, then mixture of 1 cup sugar and 2 teaspoons cinnamon. Makes 36.
Mix all together and drop by teaspoonful or make into small balls and flatten a little. Bake at 325° for 15 minutes.
Dissolve jello in the warm water. Add nuts, pineapple and pie filling. Chill 2 hours or until set. Mix cream cheese, sour cream and sugar until blended. Spread over jello. Let chill for 1 hour. Spread Cool Whip on top.
Butter a 9 to 10-inch pie plate. Beat egg whites and salt stiff. While beating, alternately and slowly add one cup of sugar and lemon juice. Again, while beating, alternately and slowly add one cup of sugar and vanilla. Bake 30 minutes at 275° and 30 minutes at 300°. Chill for a few hours or overnight.
Slicing lengthwise, cut 3 1/2-inch thick slices from the loaf of unsliced bread. Toast the 3 slices on both sides. Combine deviled ham and onion, then spread on toast, bringing right to edges. Cut pimento in half. Arrange 10 halves on each toast slice. Beat egg whites until stiff peaks form. Combine mayonnaise, dry mustard, salt and pepper. Fold gently into beaten egg whites. Spoon a mound of mixture over each olive slice. Bake at 400° until golden, about 10 to 12 minutes. Cut each slice into 10 pieces. Serve hot. Makes 30 appetizers.
Preheat oven to 450°. Grease 9 x 13-inch pan with 1 tablespoon of melted butter. Beat egg and water. In separate bowl, mix flour and salt. Dip 1/4 of vegetables into egg mixture. Remove one piece at a time and roll in flour mixture. Place in greased pan. Repeat with remaining vegetables. Pour remaining melted butter over vegetables. Bake, uncovered, turning once, until vegetables are crisp-tender and golden brown, 10 to 12 minutes; drain. Sprinkle with Parmesan cheese. Makes 2 cups.
In a 1 quart casserole, blend soup and milk; stir in tuna and peas or corn. Top with chips. Bake at 350° for 30 minutes. Yield: 3 or 4 servings.
Blend oil, sugar and vanilla. Add eggs. Combine flour and cocoa. Mix well. Stir in nuts. Bake at 350°.
Spread softened ice cream into the crust. Freeze 1 to 2 hours. Let stand at room temperature for 15 to 20 minutes before serving. Garnish with chocolate curls or fresh mint or drizzle with a little hot fudge. Makes 8 servings.
Combine flour, granulated sugar and salt in top of double boiler. Break in the 2 eggs and mix thoroughly. Dilute the vinegar with a little water and stir it in well. Lastly, add milk. Place over boiling water and cook and stir until thick. Remove from heat. Add the butter and stir until melted. Add mustard and stir until dissolved. Excellent served hot on hot salmon.
Mix ingredients and bring to a full boil over moderate heat, stirring constantly. Boil 5 minutes. Remove from heat and add 1 (12 ounce) package of semi-sweet chocolate morsels. Stir until melted and smooth, then add 1/4 to 1/2 cup black walnuts, 1 teaspoon vanilla and about 1 cup of colored miniature marshmallows. Do not overstir. Spread into 8-inch square pan.
Mix dry ingredients with liquid ingredients until well mixed and smooth. Bake 30 to 40 minutes at 350.
Wash spinach; cut off stems. Boil 5 minutes, drain and squeeze out water. Saute onion in olive oil, then add oil and onion to spinach, parsley, dill, salt, pepper and nutmeg. Cool and add eggs, Feta, Parmesan cheese and cottage cheese. Mix evenly.
Mix eggs, sugar and sweet milk well and add flour, salt, baking powder, melted margarine, vanilla and coconut. Mix well and pour into 8-inch lightly greased pie pans. Bake at 350° for 30 minutes or until mixture sets. It will make its own crust.
Boil together water and sugar. Mix orange juice. Add to water and sugar mixture. To this add strawberries, pineapple, peaches and bananas. Freeze. Let thaw slightly to serve slushy. This is great to take on picnics.
Add the salt to the egg whites and beat until stiff. Fold the sugar gradually into them and add the flavoring. Spread this meringue on the top of the filling and place in the oven at 300° for 15 to 20 minutes. Yields one 9-inch pie.
Saute onion in 4 tablespoons bacon grease. Add beef, tomato paste, 3 tablespoons chili powder, garlic cloves, salt and pepper. Add water as needed. Cook until well done.
Saute onion, mustard and ham. Set aside to cool. Butter 8-inch casserole dish. Put half the bread on bottom and then add half the cheese. Add ham mixture next. Cover with remaining cheese and then bread cubes. Beat eggs, Worcestershire sauce, mustard, salt, pepper and milk. Pour over casserole and refrigerate overnight. Bake at 325° for 1 hour. Let stand for 10 minutes before slicing.
Pour boiling water over dates. Cool. Mix shortening, sugar and eggs. Sift flour, salt, soda and cocoa. Add flour mixture to shortening mixture; blend well. Add date mixture. Pour into greased 9 1/2 x 13-inch pan. Sprinkle top with the sugar, nuts and chocolate chips. Bake at 350° for 35 minutes.
Boil chicken; debone and chop in pieces. Save the broth. In large bowl, combine all ingredients except the tortillas. Cut tortillas in fourths and fold them into mixture. Add enough broth to moisten and add flavor. Pour into greased casserole dish. Sprinkle with grated cheese. Bake at 375° for about 30 minutes.
Place Swiss cheese on bottom of pie crust. Sprinkle with broccoli, mushrooms and ham. Blend next 4 ingredients in blender. Pour into pie shell. Sprinkle with Cheddar cheese. Bake at 350° for 40 to 45 minutes or until knife inserted comes out clean. 4 to 6 servings.
Whisk all ingredients until oil and vinegar become creamy. Spoon onto salad as needed.
For a light refreshing tea, add 1 can of frozen lemonade to a gallon of tea. Refrigerate until cold before drinking.
Combine cake mix, 1 egg, and melted butter. Dough will be stiff. Spread into bottom of a 9 X 13 inch greased and floured pan. Then mix together remaining 2 eggs, cream cheese and powdered sugar. Pour over first layer and bake for 40-45 minutes at 325 degrees. Cool and cut into squares.
Preheat oven to 350°. In a saucepan heat first three ingredients until cranberry sauce is smooth. Put chicken in a 9 x 13-inch baking dish. Onions may be placed on and around chicken. Pour heated liquid mixture over chicken. Cover dish with foil and bake for about 1 1/2 hours.
In a large bowl, mix cabbage, celery, apple and raisins. Set aside.
Melt butter over medium heat. Add mushrooms and onion; saute until soft. Make sure all cheeses and liverwurst are at room temperature.
Beat together oil, eggs and sugar. Sift together the next 5 ingredients. Add dry ingredients; mix. Add apples; mix well. Stir in nuts and 1 cup morsels. Spread batter in greased 9 x 13-inch pan. Sprinkle remaining morsels over batter. (Use a complete 12-ounce bag in cake.) Bake for 1 hour at 350°.
Grease a 9-inch tube pan. Line bottom with a circle of wax paper (in which a hole has been cut out at the center to accommodate the tube) and grease it. Lightly dust bottom and sides with breadcrumbs and tap to remove excess. Set aside.
Mix pudding as directed (minus 1/4 cup of milk). Mix D-Zerta whipped topping as directed. Pour pudding into pie crust. Top with D-Zerta and chill overnight. Serves 6.
Place thawed potatoes in a 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over potatoes. Stir together remaining ingredients except almonds and pour over chicken. Sprinkle with almonds. Bake at 350° for 50 to 60 minutes. Makes 8 to 10 servings.
Heat fruit cocktail juice (1 cup); add Jell-O and cool. Add cream cheese, milk, mayonnaise, nuts and fruit cocktail. Chill and serve.
Cook zucchini until half done. Saute onion in 1 tablespoon of margarine. Mix well all ingredients, except crackers and rest of margarine. Pour into buttered casserole bowl. Top mixture with crackers and pour remaining margarine on top.
Cook squash whole until done, boiling them. Cut in half and remove the pulp, leaving the hull. Mix other ingredients with the pulp. Stuff into hulls and dot with margarine. Bake at 375° until brown. Serve warm.
Mix all ingredients. Store in airtight container. Use this recipe in place of "one can of cream of chicken soup": mix 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. For cream of mushroom soup, add 1/2 small can mushrooms, chopped fine. Use in casseroles or other recipes as you would the canned product.
Mix all ingredients and place in casserole dish. Melt 3 tablespoons butter and mix with 1/2 cup bread crumbs. Sprinkle on top. Bake 30 minutes at 350°.
Mix sugar, margarine and eggs in large bowl. Mix well. Add the flour, oats, soda, baking powder and vanilla. Mix for about 3 minutes. Stir in coconut and nuts. Refrigerate for 1 hour. Dust hands with confectioners sugar and roll dough into small balls. Place on ungreased cookie sheet and bake at 375° for 10 to 12 minutes.
Cream butter with wire whisk. Stir in honey. Cover; store in refrigerator. Serve with hot muffins or biscuits.
Mix first three ingredients together. Add remaining ingredients and mix well. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Melt butter in a 9 x 9 x 2-inch pan. Sprinkle in a layer each of graham cracker crumbs, chocolate pieces, coconut and nuts. Pour condensed milk over nuts. Bake at 350° for 30 minutes. Cool in pan.
Grease pie plate, peel and slice apples, layer in pie plate, sprinkle with cinnamon and sugar. Dot with butter. Mix 1/2 cup brown sugar, 1/2 cup butter and 1 cup flour. Arrange this mixture in flattened dabs or crumble on top of apples. Bake at 350° for 30 minutes or until apples are soft.
Blend (not too much) pepper, celery, onion, garlic, tomatoes and tomato paste. Salt and pepper ground beef in deep skillet and brown. Add blended tomato mixture. Add mushrooms and other spices, a little at a time to taste. Let simmer until thickens slightly. Boil lasagna noodles in salted (1 teaspoon) water, adding bouillon cube. When noodles are soft, drain. Begin layering in large deep casserole dish, 1 layer of lasagna sauce from skillet, 1 layer of noodles, 2 slices of Mozzarella cheese and 1 tub of cottage cheese. Repeat, ending with a final layer of lasagna sauce on top. Bake 30 to 45 minutes at 350°. Serves 4 to 6.
Mix first 3 ingredients. Press into a 13 x 9-inch pan that has been sprayed with Pam. Cream together the next 3 ingredients. Pour over the first layer; sprinkle nuts on the top. Press nuts into the mixture. Bake at 325° for 40 minutes.
Grind the cranberries in food processor. Place in plastic or glass container with sugar or Equal. Stir well and refrigerate overnight or all day. Drain the pineapple and fold into cranberries. Add pecans. Fold all into the Cool Whip. Chill. Serve anytime of year or at your holiday get-togethers.
Heat oven to 350°. Stir all the ingredients together. Oil pan lightly (9 x 9-inch). Pour into baking pan. Bake 25 minutes, until set and lightly brown. Cool and cut into tiny squares for appetizer or large squares for side dish. Freezes very well.
Place nachos on cookie sheet. Cook ground beef, chilli mix and taco mix and cook until beef is cooked. Pour over nachos. Add salsa sauce, green pepper, onion, Cheddar cheese and Mozzarella cheese. Place in oven until cheese is melted.
Pour boiling water over the chocolate; let stand until cool. Cream the butter and vanilla. Add brown sugar and add eggs one at a time. Mix together the flour, soda and salt. Stir this into creamed mixture; mix well. Blend in sour cream and chocolate water. Bake in prepared loaf pan at 325° for 1 hour and 15 minutes.
Mix butter and sugar together on a floured board. Add sifted flour and eggs. Mix well. Roll cookie dough on board. Cut with round cookie cutter. Place half of the rounds on lightly greased baking sheet. The other half of the rounds should be cut out of the center with smaller round cutter. Dip the centered halves into egg white and then ground nuts. Place on baking sheet. Bake 12 minutes. Spread bottom portion with jams or preserves, then add center cut cookie to top. Makes about 48 cookies. Very attractive and delicious.
Mix shrimp, pea pods, bean sprouts, bok choy and mushrooms in a large bowl. Add eggs, soy sauce, salt, pepper and sesame oil to shrimp and vegetables; mix well. Heat cooking oil in wok or large skillet. Pour in egg mixture and spread to cover the bottom of the wok or skillet. Turn egg over as soon as it settles. Cook the mixture until it is firm. Dish out onto platter and serve.
Mix first 3 ingredients together and put into graham cracker crust. Let stand 24 hours. Top with whipped cream.
Pour melted margarine over flour and nuts. Mix good and spread in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes.
Cream butter and Crisco together. Add sugar a little at a time and cream together well, then add eggs 1 at a time, beating well after each one. Then add flour alternately with milk, beating well each time. Add salt and flavorings. Put cake in tube pan in a cold oven. Turn to 325° for 1 hour and 20 minutes, then cut cake and let it stay in for 20 more minutes, then take out.
Brown meat well in hot fat. Season with salt and pepper. Cover with hot water and simmer 1 to 1 1/2 hours. Add cubed vegetables and bay leaves, and cook slowly 25 minutes. When meat and vegetables are tender, thicken slightly with flour mixed with cold water.
Blend softened cream cheese, salad dressing, sugar, cranberry sauce, pineapple and nuts. Mix well. Fold in Cool Whip. Place paper baking cups in muffin pans. Fill with salad mixture. Freeze. When frozen, remove from muffin pans and store in plastic bags (or freezer containers) in freezer. Serve frozen or very slightly thawed.
Put dressing over salad and mix good just before serving. Stir in Fritos last. Serve with Mexican casserole.
Season chicken breasts with salt, pepper and garlic powder. Wrap each chicken breast with 2 slices bacon. (Chicken may set covered overnight at this point, if desired.) Dice onion and cook in 2 tablespoons butter over low heat until onion is translucent. Mix in sour cream, mushrooms and soup. Broil bacon wrapped chicken for 5 to 10 minutes or until bacon is slightly brown on both sides of chicken. Cover chicken with sauce mixture and bake in tightly covered 9 x 13-inch baking pan at 250° for 3 hours. Bake longer if there is a greater quantity in the recipe. May leave cover off the last 15 minutes of baking to brown. Sprinkle paprika on top.
Mix all ingredients together, except 1 cup of pecans. Shape into ball. Roll in the reserved pecans; chill until ready to serve. Serve with assorted crackers of your choice.
Beat egg yolks until light. Add sugar gradually and then vanilla. When blended, add flour that has been sifted together with baking power and salt. Fold in egg whites that have been whipped until stiff, but not dry.
Lightly blend chutney in blender. Mix well with other ingredients. Refrigerate until ready to use. Pour over cream cheese. Serve with crackers. Also enhances beef.
Mix flour with melted butter. Add water and sugar with a pinch of salt. Cook until thickened. Remove from heat. Add vanilla.
Combine pineapple juice, ice cream and sherbet. Mix at low speed in electric mixer until blended. To serve, add ginger ale and stir to blend. Makes 3 1/2 quarts.