HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash, covered, in boiling water 10 to 15 minutes or until tender; drain. Mash enough squash to measure 1 cup. Combine squash and egg. Stir well. Combine flour and cornmeal; stir well. Add squash mixture and onion. Stir until blended. Drop squash mixture by tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towel. Makes about 2 dozen.
Cut vegetables. Put in large pot. Add water and soup mix to cover vegetables. Boil 10 minutes. Cover and simmer until very tender.
Mix dry ingredients. Add egg yolks and milk; cook until thickened. Pour in pie shell. Beat egg whites. Add a pinch of salt and cream of tartar; beat until slightly stiff. Add 2 level tablespoons of sugar per egg white. Beat until stiff. Cover pie with meringue and cook until brown.
Grease and flour 13 x 9 x 2-inch cake pan. Preheat oven to 375°. Mix yellow cake mix and oats. Add butter. Mix.
Peel the day of use, cube, cover with 1 pt. heavy cream, salt and butter. Cook 1 hour. Transfer to casserole, dot with butter and grated cheese and paprika. Bake another 30 minutes at 350°.
Place one oven rack in middle of oven and second rack directly above it. Heat oven to 225°. Line 2 cookie sheets with foil. Beat egg whites in a large bowl with electric mixer until foamy. Add salt and cream of tartar, beat until soft peaks form when beaters are lifted. Beat in sugar, one tablespoon at a time. Continue beating 5 to 6 minutes until stiff, smooth and glossy. Spoon into large Ziploc with bottom corner (1 inch) snipped off. Holding bag upright, squeeze mounds 1 1/2 x 1 1/2-inches high onto cookie sheet. Lightly sprinkle candy over top. Bake 1 1/2 hours. Turn off oven. Leave door ajar and let meringues cool in oven until crisp and dry. Store loosely covered in cool dry place.
Mix corn, biscuit mix, egg, oil, and milk together. Spread half the mix in a greased 8 x 8 x 2 in. pan. Layer green chilies and sliced Jack cheese over corn mixture. Spread remaining corn mixture over top. Bake at 400 for 30 minutes until browned. Serves 6.
In medium bowl, mix refried beans, green chilies and taco seasoning mix. Spread on a 12-inch platter. Blend ripe avocados, lemon juice and 1/2 cup salsa until smooth. Spread on top of bean mixture. Spread sour cream on top of avocado mixture. Top with lettuce, cheese, remaining salsa* and olive slices. Serve with tortilla chips. May be refrigerated up to 24 hours. Makes 30 appetizers.
Cream 1 stick margarine and sugar together; set aside. Melt 1 stick margarine and candy bars in double boiler; set aside. Add beaten eggs to creamed sugar and oleo mixture. Put soda in buttermilk. Add to candy mixture. Combine both mixtures together. Add vanilla and flour, a small amount at a time. Beat well. Add nuts. Bake in layers or stem pan. Bake at 325° for about 30 to 40 minutes. Frost with chocolate frosting.
Put all ingredients in a crock pot. Cook on medium heat for 4 - 6 hours.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert or service bowl. Sprinkle with cinnamon and nutmeg. Serve warm.
Cream margarine; gradually add sugar, beating at medium speed until blended. Add molasses, egg and vanilla; beat well. Combine flour and next 5 ingredients in a bowl, stirring mixture well. Gradually add flour mixture to creamed mixture, mixing well to combine. Drop dough by level tablespoons onto cookie sheet coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool slightly on cookie sheets. Remove from cookie sheets and cool completely on wire racks. Yield: 32 cookies.
Melt oleo and add lemon juice, Worcestershire sauce and garlic salt. Bring to a boil. Pour over chicken; cover and bake 1 1/2 to 2 hours at 350°. Use drippings as sauce. Use a 9 x 13-inch Pyrex pan.
Cook salt pork, then add beef floured to brown. Add all other ingredients. Simmer for 45 minutes to 1 hour.
Place broccoli and rice in 2-quart casserole. Stir in half of cheese spread. Melt butter in skillet, add onion and celery and cook until tender but not brown. Stir in soup and milk, then season to taste (salt and pepper). Pour sauce over rice and broccoli mixture; mix well. Top casserole with remaining cheese and bake at 350° for 30 minutes. Serves 8.
Boil noodles; drain. Add eggs. Salt and pepper to taste and stir to cover noodles. Heat oil in frying pan. Add noodles.
Pierce squash several places and bake whole 1 1/2 hours at 350° or steam for 1 hour. If baked, turn halfway during baking time. Cut in half; remove seeds. Scrape out meat with fork, producing a spaghetti-like texture. Serve with favorite spaghetti sauce and ground meat, if desired.
Heat oven to 350°. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in spaghetti sauce. Remove from heat. Mix spaghetti, eggs and Parmesan cheese. Spread in ungreased rectangular baking dish (13 x 9 x 2-inch).
Layer ingredients in order. Cover; refrigerate 4 to 8 hours. Garnish with tomatoes.
To Toast Nuts: Preheat oven to 275°. Spread nuts on baking sheet and bake until toasted. Almonds should be a light golden color. Pecans and walnuts should smell toasted, but not burned.
Preheat oven to 350°. Grease bottom of 9 x 13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50 to 55 minutes or until golden brown. Cool. Serve with whipped topping. Makes 16 to 20 servings.
Mix and press into a 9 x 13-inch cake pan. Bake 8 to 10 minutes in 350° oven. Cool.
Combine all ingredients and mix well. Pour into 9 x 13-inch pan. Refrigerate 2 hours before serving.
Mix all ingredients and pour into 9 x 14-inch dish and chill until firm.
Dissolve yeast in water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Mix flour, baking powder and soda. Cut in shortening. Add liquid ingredients. Mix lightly. Do not knead. Refrigerate overnight. Pinch off amount as needed. Knead, roll and cut to bake. Do not allow to rise. Bake at 450° for 10 minutes. Can be refrigerated up to 5 days.
Mix flour, oleo and nuts. Press into 13 x 9-inch pan. Bake 15 or 20 minutes in 350° oven. Combine cheese and Cool Whip. Spread over cooled crust. Mix lemon pudding with milk until smooth and thick, spread over Cool Whip layer. Spread leftover Cool Whip over the lemon layer, sprinkle with extra nuts.
Soak lima beans overnight. Cook until tender. Drain. Add brown sugar, tomatoes and bacon. Bake 1 hour at 350°. Great dish to take to a potluck!!
Prepare cake mix as directed on cake box. Pour 1/2 of batter into 9 x 13-inch pan and bake at 350° for 12 minutes. Melt caramels, butter or margarine and evaporated milk in double boiler. Pour caramel mixture over hot cake. Sprinkle with chopped pecans and chips. Pour rest of batter over top and bake 20 to 25 minutes longer.
Combine chicken, picante sauce, chili powder and garlic powder in a large skillet; mix well. Cook over medium heat about 5 minutes. Remove from heat. Add 3/4 cup cheese and beans to chicken mixture; mix well. Wrap tortillas in a kitchen towel and microwave on High for 1 minute.
Brown meat with onions and bell pepper. Drain when all is done. Add tomato sauce, catsup, mushroom soup and tomato juice. Simmer for 1 hour on low heat and serve over cooked spaghetti.
Preheat oven to 300°. Grease and flour 10-inch tube pan; set aside. Place egg whites in large mixing bowl. Beat at high speed of electric mixer until soft peaks form; set aside. Combine egg yolks, shortening and butter in separate mixing bowl. Beat until light and fluffy. Beat in extracts, alternately beat in flour and milk, beginning and ending with flour. Add coconut; blend well. Gently fold in egg whites with rubber spatula until blended. Pour into prepared pan. Turn out onto wire rack to cool completely. Decorate with toasted coconut and confectioners sugar before serving, if desired.
Crush cornbread stuffing mix while still in bag. Pour into bowl and add water, melted butter and beaten egg. Mix together and press into 9-inch pie pan. Saute onion, garlic, pepper and beef in oil; discard fat. Stir in brown sugar, cinnamon, cumin, salsa and beans. Cook 8 to 10 minutes. Spoon onto cornbread crust. Cook, uncovered, at 350° for 40 to 45 minutes. Sprinkle grated cheese on top. Let stand 5 minutes or until cheese has melted before serving. Makes 6 servings.
Cook squash until tender in salt water. Saute onions in part of the oleo; do not brown. Drain squash. Mix other ingredients. Grease baking dish with butter. Sprinkle with bread crumbs. Add the mixture and the squash. Sprinkle bread crumbs on top. Bake at 350° for about 40 minutes.
Fry bacon, then saute onions and garlic in bacon grease. Add flour and file and brown. Add to chicken broth then add bacon, sausage and chicken. Cook 30 minutes. Add tomatoes then cook another 30 minutes. Salt and pepper to taste. Serve over rice.
Prepare chicken and salt. Marinate chicken in mixed ingredients for 2 or 3 hours. Cook at 325°, covered, until tender. Uncover and cook down.
Combine margarine, sugar, butter and pecans in saucepan. Bring to a rolling boil over low heat. Boil 3 minutes, stirring constantly. Place graham crackers in a 15 x 10 x 1-inch pan; spoon butter mixture over crackers. Bake at 350° for 10 to 12 minutes. Cut into squares. Yields 3 dozen cookies.
Dissolve jello in hot water. Cool and chill slightly. Break up cranberry sauce with fork and add to jello with the nuts. Fold in cream cheese. Pour all into 8 x 8 x 2 pan.
Preheat oven to 350°. Mix together cream cheese and beaten eggs. Add sugar and beat until fluffy. Spread mixture into pie crusts. Bake for 20 minutes. Let cool.
Mix all ingredients in a large bowl (melt oleo). Bake at 350° for 1 hour or until thoroughly set. Use 10 x 10-inch casserole dish. Sprinkle grated cheese on top and put back in oven to melt (optional).
Pat roll dough out on jelly roll tin; bake according to instructions and cool. Mix cream cheese, mayonnaise and spices and spread on cooled dough. Chop vegetables very fine and spread over cheese topping. Pat down; top with grated cheese. Pat down. Cut into squares and serve.
Saute onion with butter; add milk, taco sauce and chilies. Cut cheese in small pieces and add to liquid. Heat on low to melt cheese.
Put together in order given. Beat until well mixed. Pour into greased bread tin. Bake at 350° for about 1 hour.
Mix together last five ingredients in pan. Pour over chicken and put stuffing on top. Bake at 350° for 20 to 30 minutes. Any vegetable may be used.
Cream margarine and 1 cup sugar in mixer bowl until light and fluffy. Blend in eggs. Add flour and chocolate syrup; mix well. Spoon into greased 10 x 15-inch baking pan. Bake at 325° for 25 to 35 minutes or until brownies test done. Sprinkle marshmallows over top of baked brownies.
Place artichokes in a casserole. Place spinach on top of the artichokes. Beat the cream cheese and butter until smooth; add milk. Spread over top of the spinach. Top with a grind of fresh black pepper and the Parmesan cheese. Cover and refrigerate overnight. Bake at 350° for 40 minutes, covered the first 30 minutes and uncovered the last 10 minutes. Serve.
Combine first 7 ingredients; mix well. Stir in currants. This dough is very soft. It's a good idea to chill it. Divide into sections and roll thin. Cut. Grease electric frypan lightly. Set at 250° and bake 5 minutes on each side. Be careful because they burn easily.
Mix first 6 ingredients in blender. Prepare macaroni according to package directions. While still hot, add all of the first mixture together with the macaroni. Mix well. Refrigerate overnight. Feeds a crowd.
Blend together cream cheese, sugar, eggs and vanilla. Put papers into cupcake tins (12). Put 1 vanilla wafer on bottom of papers. Fill 1/2 full. Bake 12 to 15 minutes at 375°. Put cherries on top. Freezes well (without cherries).
Butter bottom of casserole. Layer accordingly. Peel and slice carrots and place in bottom of casserole. Trim pork chops and place on carrots. Sprinkle with paprika. Chop green onions (tops too). Place on chops. Spread cream-style corn over all. Sprinkle with cracker crumbs and dot with butter. Cover and bake 2 hours at 275°. Last 15 minutes uncover, turn oven to 375° to brown top.
In mixing bowl, stir together the flour, baking powder, salt and baking soda; set aside. In mixing bowl, cream sugar and shortening together until light, scraping sides of bowl often. Add eggs, one at a time, then milk. Beat until smooth and fluffy. Add flour mixture and mashed bananas alternately to cream mixture, beating until smooth. Gently fold in chopped nuts. Turn batter into lightly greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 60 to 65 minutes. Cool. Makes 1 loaf.
Mix all the ingredients, saving black olives and 1/2 of the crumbled bacon. Put into a 9 x 13-inch glass pan. Top with black olives and bacon. You may want to spray the pan with Pam if you use a metal pan. Bake at 350° for 45 minutes.
Mix all together. Make small balls and make a little hole with a thimble. Fill with apricot jelly or any favorite jelly. Bake at 375°. The round end of a clothespin may be used to make the hole.
Combine beef, bread crumbs, 1/3 cup ketchup, onion, egg, salt and pepper in a large bowl. Mix well. Form mixture into 8 x 4 x 1 1/2 inch loaf and place in shallow baking dish. Bake at 350 degrees for 40 minutes. Remove from oven.
Beat egg yolks and add sugar. Grate rind of lemon into sugar and egg yolk mixture. Add salt to flour and stir into egg yolk mixture alternately with the milk.
Place roast in crock-pot. Sprinkle with dressing mix. Put pepperoncini and the liquid from the jar around the roast. Cook on low for 12 hours. Remove pepperoncini. Shred meat. Serve on buns or sourdough bread.
Brown and drain the turkey with the onion. Add the spices, the tomatoes and paste. Simmer.
Melt chocolate pieces with peanut butter in saucepan over low heat, stirring until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill until firm and cut into squares.
Mix flour and baking powder in large bowl. Blend peanut butter, vegetable oil and egg. Add sweetened condensed milk. Stir in flour, then vanilla and peanuts. Shape into ball. Place in ungreased pan. Bake at 350° for ten minutes. Makes 4 dozen.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 onions. Place in an 8 x 12-inch or 9 x 13-inch baking dish. Bake, covered, at 375° for 20 to 25 minutes. Unwrap crescent rolls. Separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips. Place strips on top to form lattice. Bake, uncovered, 15 minutes longer. Top lattice with remaining cheese and onions. Bake, uncovered, 3 to 5 minutes until onions are golden brown.
Make cheese sauce by melting margarine in saucepan. Add flour or cornstarch to make smooth paste. Add salt and pepper. Remove from heat and add liquid from drained asparagus and also Pet milk, stirring until smooth. Place back on medium heat, stirring constantly, until slightly thickened. Add grated cheese and stir until cheese is melted.
Cook noodles according to package directions; drain. Cook beef and onion in skillet until brown; drain. Stir in tomato sauce and Ragu. Cook 5 minutes. Add garlic salt to noodles and layer noodles and meat sauce, ending with meat sauce. Combine cream cheese and milk and warm in saucepan; stir until smooth. Pour this over noodles and meat mixture. Top with cheese. Bake at 350° for 20 minutes.
Cream butter; add sugar gradually. Add eggs one at a time. Alternate with orange juice and flour (flour has been sifted with baking soda and baking powder) a little at a time. This should be a soft dough. Shape as desired (braid, cross, etc.) Brush with egg and milk mixture. Sprinkle with sesame seed.
Mix thoroughly and use 2 heaping teaspoonfuls to each cup of water or to your own taste.
Spread fruit in well-greased 2 1/2-quart shallow baking dish. Sprinkle with lemon juice; set aside. In medium bowl, stir flour, 1 1/2 cups sugar, the milk, butter, baking powder and 1/2 teaspoon salt until well blended (batter will be thick). Spoon over fruit. Spread to edges of baking dish; set aside.
Mix together in order given; pour into pie shell and bake at 350° for 40 to 45 minutes.
Heat oven to 350°. Place pita rounds on a baking sheet and brush with olive oil. Sprinkle with oregano, salt and pepper. Bake until crispy and lightly golden, about 10 minutes. Remove from oven and break pitas in half. Slice Feta cheese, drizzle with olive oil and serve with pitas.
Mix ingredients well; beat whites until stiff and fold into mixture. Fry by dropping tablespoonfuls into grease.
Mix butter, pretzels and 3 teaspoons sugar together and form a crust in a 9 x 13-inch glass dish. Next, combine cream cheese, 1 cup sugar and Cool Whip in mixer and pour over crust. Mix Jell-O mix and boiling water and pour over cream cheese mixture. Chill until firm.
Melt margarine and add cocoa; cool slightly. Beat egg and add sugar. Add margarine and cocoa mix. Add flour and vanilla. Stir in pecans. Pour into greased 9 x 13-inch pan. Bake in an oven preheated to 350° for 25 minutes.
Mix sugar, eggs and flour. Add rhubarb and pour into a 9-inch unbaked pie shell. Bake in 350° oven until custard is set.
In a medium saucepan, melt oleo. Add cocoa and stir until dissolved. Add hot water; stir again. Blend in sugar, flour, vanilla and milk with a wire whisk until batter is smooth. Mix in pecans and pour into pie shell. Bake at 350° for 25 to 30 minutes or until custard sets. Serve cool with whipped topping.
Mix well the cake mix, vanilla pudding, eggs, Wesson oil, milk, sour cream and vanilla. Then fold in the chocolate chips and bar of sweet chocolate. Pour into a greased tube or Bundt pan (large). Bake 1 hour and 10 minutes at 325°. Test may be done sooner.
Brown ground chuck in large skillet, drain off excess fat. Add onions and seasonings. Add tomato sauce, enchilada sauce and green chilies. Cook slowly until meat is done. Grease large baking dish (9 x 13-inches).
Slice squash and cook in salted water until tender. Drain in colander. Beat eggs together with chopped onion. Add squash and butter. Cover bottom of casserole with squash mixture. Slice fresh tomatoes thinly and place on top of squash.	Sprinkle with grated cheese. Repeat layers ending with cheese on top. Sprinkle with paprika and bake at 350° for 20 to 30 minutes. Serves 8.
Add soda to fruit juices; sweeten to taste. Pour into punch bowl; add scoops of sherbet.
Mix first five ingredients together. Put into casserole dish sprayed with Pam. Top with mixture of crackers and oleo. Bake at 375° for 30 minutes. Good with ham.
Mix all ingredients and freeze several hours in pan. Slice and serve on lettuce leaf. Serves 6 to 8.
Combine first 3 ingredients. Add barbecue sauce and little smokies. Put in crock-pot or slow cooker for 1 1/2 to 2 hours.
Measure flour, ginger, baking soda, cinnamon and salt. Sift twice onto wax paper and return to sifter. Cream shortening until soft. Add sugar gradually, creaming after each addition until mixture is well blended. Beat in egg and molasses. Sift dry ingredients over creamed mixture; blend well.
Drain mandarin oranges and pineapple. Fold Cool Whip and cottage cheese into fruit. Sprinkle dry Jell-O on top and fold in. Refrigerate 3 hours before serving. Serves 10.
Chop peppers and onions finely. Grate cheese. Mix all ingredients. Chill and Serve with chips.
In 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375° for 45 minutes or until done. Serves 4. Prep time: 5 minutes. Cooking Time: 45 minutes.
Cook pasta until done; drain. Add Italian dressing and mix until pasta is well coated. Add remaining ingredients, mixing after each addition. Refrigerate before eating.
Peel and core apples; cut into eighths. Arrange in unbaked shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with the flour; cut in margarine until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes.
Cut up cabbage. Add water, salt and cook. Cook white sauce of flour, milk, pepper, margarine and some cheese. Drain cooked cabbage. Pour into a 9 x 13-inch casserole. Add crushed crackers and sauce and mix. Top with your favorite cheese. Bake 30 minutes at 350° or until done. My recipe.
Dissolve yeast in warm milk. Beat eggs; melt 1/3 cup margarine and add to yeast, along with sugar and salt. Stir in flour and mix well. Place in a 9 x 13-inch pan which has been rubbed with shortening. Chill in refrigerator 1 to 2 hours.
Brown ground beef, onion, salt and pepper. Mix all ingredients together in a casserole dish. Top with grated cheese and bake at 350° until cheese is melted.
Mix sugar, cocoa, milk, and butter in med. size saucepan. Bring to rolling boil for 1 minute.
Saute onions and butter until onions are transparent. Remove onions from pan and add soup and sour cream to the onions. Pour into greased casserole. Add cornbread stuffing mix to the pan with leftover butter; stir to coat stuffing mix and put on top of casserole. Bake at 300° for 25 to 35 minutes or until brown.
Make a paste with sugar, flour and water. Add 1 teaspoon vanilla. Then add 4 cups boiling water and cook until thick. This basic recipe makes coconut, lemon or chocolate pies. It also makes banana or pineapple pudding.
Mix together flour and sugars. Cut in butter until it looks like course meal. Take out 1/2 cup to save for topping. To the rest add buttermilk, baking soda, egg and vanilla. Blend well. Grease 9 x 12-inch cake pan. Add 1/2 batter, top with 1/2 the topping. Cover with the rest of the batter and the rest of the topping. Bake at 350° for 30-40 minutes. (Until toothpick inserted in middle comes out dry.)
Take 10 green beans and wrap 1/2 slice bacon around them. Secure with toothpicks. You will average 9 bundles per can. For each can of green beans used you will need one mixture of butter, sugar and seasoning. Pour over beans and bake at 350° for 30 minutes. If desired, brown bacon more by turning oven up to 400° for about 5 minutes.
Preheat oven to 375°. In small bowl or plastic bag, combine sugar and cinnamon. Cut each tortilla into 6 or 8 wedges. Place wedges in single layer on cookie sheets then spray wedges with cooking spray. Sprinkle with sugar mixture. Bake 5 - 7 minutes or until wedges are light brown and crisp. Cool on wire rack. Store in covered container or plastic bag.
Saute onion in margarine in skillet; cool. Add sour cream, salt and 1/2 cup Cheddar cheese. Combine muffin mix, eggs, milk, corn and cayenne pepper in a bowl. Pour into greased 9-inch baking pan. Spoon onion mixture on top. Top with remaining Cheddar cheese and Parmesan cheese. Bake at 425° for 30 minutes. Yield: 6 to 8 servings.
Cream first 3 ingredients. Make paste of food coloring and cocoa and add to mixture. Mix plain flour, salt, vanilla and buttermilk. Add to mixture. Blend in soda, then vinegar. Don't beat; just blend. Bake in four cake layer pans at 350° for 20 to 30 minutes. Frost with Cream Cheese Frosting.
Strain the liquid from the raspberries and boil liquid with the 1/4 pound granulated sugar for approximately 5 minutes. Cool and reserve to serve this with the Paska. Remove the seeds from raspberries by putting through a sieve. Cream the cream cheese with the sweet butter in electric beater. Add sugar and cream well. Lastly, add the raspberry pulp and cream well with the beater. Line your form with cheesecloth and pour in the mixture. Freeze until 1 hour before you plain to serve. Top with the sauce when you serve, if you want to, but not necessary.
Mix chicken, soups and milk together. Place in baking dish and top with stuffing, prepared as directed on box. Cover with aluminum foil and bake at 350° for 20 minutes. Uncover and brown.
In saucepan, combine the sugar and water. Bring to a boil, stirring until sugar is dissolved. Pour over mint leaves in a bowl. Cover. Let steep for 10 to 20 minutes. Strain.