HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash and onion in small amount of salted water. Drain, mash, then add margarine. Add egg, milk and cheese to squash. Place all in 1 1/2-quart casserole. Top with crumbs or mix. Bake at 350° for 30 minutes or until crumbs are browned and mixture bubbly.
Peel, slice and cook potatoes on top of stove until almost done. Brown and drain ground beef (with onions if desired). Layer ingredients in casserole dish in this order: potatoes, beef and corn. Bake at 350° for about 20 minutes; top with grated cheese for last 10 minutes of baking.
Cream together shortening, sugar and vanilla, one at a time. Blend yolks in. Beat whites until stiff, then fold in. Add water and tomatoes. Sift together remaining ingredients. Mix dry mixture into creamy mixture. Bake in two greased and floured 8 1/2-inch round pans at 350° for 35 to 40 minutes. Frost with Chocolate Butter Frosting. Top with strawberries.
Heat sauerkraut. Add sugar and vinegar. Heat through. Cool. Add to celery, onion, carrots and peppers. Mix well. Let stand overnight before using. Keep unused portion refrigerated.
Combine flour, sugar, baking soda, cinnamon and salt. Add eggs, oil and vanilla; beat 2 minutes. Blend in pineapple, carrots and walnuts. Bake at 350° for 40 to 45 minutes.
Break lettuce up in large bowl. Add drained bean sprouts and water chestnuts and crumbled bacon. Whip in blender oil, sugar, onion salt, vinegar and Worcestershire sauce. Pour dressing over lettuce. Garnish with chopped eggs.
*Instead of raisins, can use another 1/2 pound each of cherries and pineapple.
Preheat the oven to 300°. In a large bowl, place the first 4 ingredients; toss well. Spread the granola onto a large cookie sheet; bake for 25 minutes, stirring occasionally. Stir in the coconut and vanilla seed. Bake for another 20 to 25 minutes, until lightly browned. Stir in the cherries and raisins. Cool and store in an airtight container for up to 1 month. Serves 10.
In large covered skillet over medium heat, cook potatoes in oil 10 minutes or until lightly browned and tender. Add broccoli and green onions; cover and cook 5 minutes or until broccoli is crisp-tender. Stir in salt and pepper. Beat eggs with cheese and parsley. Pour over potato mixture.
Preheat oven to 375°. Quarter potatoes. In large bowl combine potatoes, olive oil, Parmesan cheese, garlic powder and seasoned bread crumbs. Add salt and pepper to taste. With your fingers, toss until potatoes are well coated. Place potatoes on baking sheet and roast until potatoes are golden brown and tender, 20 to 25 minutes.
Use large bowl with tight fitting lid (like Tupperware). Do not refrigerate during the 30 day process. Stir with wooden spoon.
Mix all ingredients together in a bowl. Should have fairly thick consistency. Drop by tablespoons into boiling Crisco and deep fry until golden brown and crispy. Serve immediately.
In large saucepan or Dutch oven, cook bacon until crisp; remove with slotted spoon and drain on paper towel. Add celery, green pepper and onion to bacon drippings in saucepan; saute until soft, about 5 minutes. Add beef broth, tomatoes with liquid, peas and bacon. Bring just to boiling. Lower heat and simmer, uncovered, for 30 minutes. Makes 12 cups.
Brown sausage and onions together; drain well. Mix together ingredients and bake at 350° for 40 minutes.
Wash lentils, then place in saucepan and cover with water. Boil 10-15 mins. till lentils soften. Wash cracked wheat or rice. Add to lentil mixture. Cook till water is almost absorbed. In another saucepan, saute onion in oil. Pour into completed lentil dish. Serve with laban (yogurt). Great Lenten dish.
Cream butter with sugar; beat in 2 eggs until fluffy. Fold in flour, salt, baking powder and vanilla. Pout into buttered 7-inch round tin. Bake at 350° for 20 to 30 minutes. Serve plain or spread with raspberry jam and dust with powdered sugar, if you have a sweet tooth.
Brown meat, onion, garlic and green pepper; add beans, paste, seasonings and small amount of water. Cover and simmer on low heat, gently until thick and onion and pepper are tender.
Cook at medium-high heat until it spins a thread. Pour into buttered plates. Don't forget to put butter on your hands before pulling hot candy.
Heat oven to 325°; have ready an ungreased 10-inch tube pan. Sift together flour, baking powder and salt. Beat egg yolks in small bowl until very thick and lemon colored. Pour beaten egg yolks into large bowl and beat in sugar gradually. Beat in dry ingredients alternately with water and flavorings. Beat egg whites and cream of tartar in large bowl until stiff. Fold egg yolk mixture into beaten whites. Pour in pan. Bake 60 to 65 minutes.
Blend in blender or food processor by pulsing so there is a texture. Add vinegar and oil to taste. Serve with slices of French bread.
Mix pizza sauce, tomato sauce and sugar for sauce. Cook noodles in boiling water. Brown hamburger; add salt. Drain noodles. While still hot, add sauce, hamburger and 1/4 pound cheese. Sprinkle 1/4 pound cheese on top. Bake at 350° for 15 to 20 minutes.
Dredge the steak in flour. Using the shortening in a hot skillet brown the meat. Salt and pepper to taste. It is not necessary to fully cook the meat at this point, just brown the coating. In a large casserole dish, layer the meat and potatoes and onions. Finish with meat on top Cover with water. Bake at 350 degrees for 2-3 hrs. The meat will be very tender.
Boil the orange juice, sugar, oil, rind, salt and cinnamon. Add carrots; bring to a boil. Cover and simmer 3 to 5 minutes or just until carrots are crisp-tender, turning carrots occasionally. Chill. Keeps up to 3 days.
Beat eggs until foamy. Add oil, sugar and vanilla. Mix well; stir in grated zucchini. Sift flour with salt, soda, cinnamon and baking powder. Add to egg mixture and blend well. Fold in nuts. Pour into 2 greased 9 x 5 x 3-inch loaf pans and bake in a preheated oven at 325° for 1 hour.
Salt the crab meat. Add the pimento and mayonnaise (good with or without). Add white sauce to this. Put into slightly buttered casserole. Cover with bread crumbs; dot with butter. Bake at 400° for about 25 minutes.
Mix all ingredients together. Knead; let rest for 1/2 hour. Roll dough out and cut into squares. Fill and fold diagonally; seal ends tightly. Cook in boiling water in a medium or large pot, only 7 to 8 at a time, until they come to the top. Cook for a few minutes, then drain.
Cook broccoli until barely tender. Drain well. Cool slightly. Combine all ingredients, mixing well. Cover and let chill overnight.
Mix all ingredients and pour into crust. Bake at 400° for 15 minutes, then at 250° until done.
In a saucepan, combine all ingredients except the tea. Simmer 5 to 10 minutes. Add tea bags;	let steep to taste. Serve hot or chill for iced tea.
Preheat oven to 325°. Combine eggs, sugar and salt. Slowly stir in slightly cooled milk and vanilla. Pour into 6 (5 ounce) baking cups or a 1-quart shallow baking dish. Pour 1 inch of hot water into a larger baking pan and place custard filled dish(es) in water. Bake 40 to 45 minutes until a knife inserted in custard comes out clean. Serve warm or chilled; either plain, with your favorite sauce or with fruit. Serves 6.
Beat eggs. Add sugar and syrup, then salt and vanilla. Add melted butter. Place pecans on bottom of unbaked pie crust. Add filling. Bake at 350° for 50 to 60 minutes. Nuts rise to the top to form crusted layer.
Sprinkle steaks with salt, pepper and minced onion. Spread prepared stuffing over steaks, evenly divided. Roll up steaks, jelly roll style. Wrap one bacon slice around each roulade and fasten with a toothpick. Bake in 400° oven for 30 to 40 minutes. Makes 6 servings.
Microwave ground beef and onion in a glass baking dish for 4 minutes or until cooked. Drain grease. Thaw broccoli and mix with ground and other ingredients. Add 1 soup can of water to a glass dish. Microwave these on medium for 8 to 10 minutes. You need to stir mixture at least once while it is cooking.
Bring chicken broth and broccoli to a boil. Reduce heat to medium and cook until broccoli is tender, 6 to 8 minutes.
Cream butter and sugar thoroughly. Add eggs, one at a time. Beat well. Add vanilla, lemon juice and lemon extract. Sift dry ingredients. Add alternately with milk, beating well after each addition. Bake at 350° about 50 minutes.
Optional: Two #300 cans pinto or black beans (rinse and drain before adding).
In medium bowl, combine potatoes, sausage, eggs, green onion and relish.
Grease cookie sheet, do not flour it. Spread coconut on pan. Mix chocolate chips, nuts and raisins in a bowl. Add remaining ingredients, mix well and pour onto a cookie sheet. Bake in preheated 325° oven for 45 minutes. When cool, cut in squares.
Heat oil in a large skillet. Add garlic and onion. Saute until onion is translucent. Add mushrooms; saute 2 minutes more. Add zucchini and herbs. Saute 1 minute longer.
In large bowl, combine dry ingredients. Stir in berries. Add milk, egg and butter. Mix until just moistened. Batter will be lumpy. Spoon into greased muffin cups. Bake at 400° for 25 minutes or until top springs back when lightly touched.
Soften cheese in an aluminum bowl over boiling water until easy to mix. Mix in the other ingredients (except almonds). Add salt to taste. Form mixture into the shape of a pine cone. Layer surface with almonds to resemble a pine cone. Serve with crackers. Serves 4 to 6.
Blend margarine, sugar, water, vanilla and egg until creamy. Mix dry ingredients together; blend into creamed mixture. Stir well. Bake in a preheated oven at 350° for 12 to 15 minutes. Cool and serve.
Mix 2 1/2 cups flour, sugar, salt and yeast; add margarine. Gradually add water and beat about 2 minutes. Add 1 cup flour; beat. Stir in enough flour to make stiff dough; knead a few times. Divide into 4 equal pieces. Roll each piece into a 15-inch long loaf. Place on greased baking sheet sprinkled with corn meal. Brush with peanut oil. Cover with plastic wrap and freeze until firm. Remove from baking sheet and wrap each loaf with plastic wrap; may keep frozen up to 6 weeks. Remove from freezer; place on ungreased baking sheets, corn meal side down. Let stand, covered with plastic wrap, at room temperature, about 1 1/2 hours. Let rise until double, about 1 1/2 hours more. Gently brush with combined egg white and cold water and sprinkle with sesame seed. Bake at 450° for 20 minutes.
Cook the meat, onion and garlic until brown. Add seasonings, tomato soup and tomato paste. Simmer, covered, 10 minutes. Add cheese. Cook slowly until cheese melts, then stir in rice; cook. Cut peppers. Remove seeds and cook in boiling water (salted) for 3 minutes. Drain and cool on rack. Fill peppers with meat mixture. Freezes well. When ready to serve, thaw peppers and cook partly thawed peppers in pan covered with foil at 400° for 35 to 40 minutes.
Preheat oven to 350°. Line bottom of 9-inch cake pan with 1 3/4-inch high sides with wax paper. Spray pan and paper with Pam.
Remove roast or turkey from pan and put pan with drippings into freezer for 10 minutes or until fat in drippings have solidified. Take pan from freezer and carefully remove fat. Throw away fat. Put pan with defatted drippings on stove. Add water and bouillon and cook over medium heat until bouillon dissolves. Add cornstarch mixture and stir until thickened and blended. Season with salt and pepper as desired.
Combine all ingredients; form into loaf. Bake in moderate oven at 300° until brown.
Mix cheese with just enough milk to be ale to spread it on a plate. Mix chili sauce and onion; spread over cream cheese. Sprinkle crab or shrimp on top. Serve with crackers, Ritz type are best.
Break cake into walnut size pieces into bottom of a 13 x 9-inch pan. Mix instant pudding with milk. Add ice cream; mix well. Pour over cake chunks. Blend Jell-O with 2 cups boiling water. Add frozen strawberries. Pour over cake and filling just before Jell-O jells. Chill several hours. After this has set up good, top with Cool Whip. Chill at least 3 more hours before serving. Serves 12 to 15.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle dry yeast into warm water. Stir until dissolved. Add to mixture. Add flour. Blend. Cover and place in refrigerator for at least 4 hours before making out.
Combine all ingredients in bowl; mix well. Pat into muffin cups. Bake at 350° for 45 minutes. Can freeze in meal-size portions, tightly wrapped in plastic wrap.
Cook string beans according to directions and drain. In casserole, combine beans, soup and 1/2 can onions; do not dilute soup. Top with remaining onions. Bake at 350° until bubbly and onions are golden brown.
Mix first five ingredients in bowl. Mix last three ingredients into another bowl. Pour liquid over slaw mix and chill for at least 12 hours.
Combine envelope of onion salad dressing with 1/2 cup soft butter and paprika. With spatula spread mixture over chicken pieces, then roll chicken in 1/2 cup fine bread crumbs. Sprinkle with paprika. Bake in greased jelly roll pan, skin side up, at 375° for 1 hour or until done.
The Herb-Ox instant broth and seasoning comes in chicken and beef flavors and has more taste than any other low sodium brand I have found.	It can be used instead of salt in many dishes and you really can't tell there is no salt.
Combine shortening, sugar, eggs and soup and mix well. Add sifted dry ingredients and nuts. Mix well. Bake at 350° for 15 minutes. Makes 12 dozen cookies.
In a bowl, mix flour, cheese and red pepper with a pastry blender or 2 knives. Cut butter into flour mixture until it resembles fine crumbs. Stir in mixture of egg yolk and water. Gather dough into a ball; dust with flour. Wrap and refrigerate until firm.
Mix lemon juice, beet juice and Sure-Jell. Bring to boil, then dissolve sugar and Jell-O into mixture. Bring to hard boil and cook 5 minutes. Skim top. Pour into sterilized jars and seal.
Mix all the ingredients. Line pan with peaches. Pour batter over peaches and spread. Mix 1 cup sugar with 1/2 cup water and pour over batter. Bake at 350° for 1 hour.
Combine soups, soy and water chestnuts. Add pepper. Mix well with green beans. Put 1/2 in 2 1/2-quart baking dish. Layer 1 can of onions and 1/2 of cheese; repeat. Bake at 350° for 25 minutes.
Mix pudding as directed. Add condensed milk, cool whip, and crushed vanilla wafers. Layer pan with crushed wafers. Add bananas. Add part of mixture. Layer with vanilla wafers. Add rest of mixture. Top with crushed vanilla wafers.
Cook bacon, reserving 2 tablespoons grease and drain. In casserole dish, combine corn, grease from bacon, sour cream and crumbled bacon. Bake at 350° for 20 to 25 minutes.
Remove stems from spinach and tear into bite size pieces. Mix with other ingredients. When ready to serve, season with salt and pepper. Add 1 tablespoon sugar to Italian dressing mix. Bring to boil. Pour over spinach and toss lightly.
In a Dutch oven, brown pot roast in 1/4 cup of the French dressing. When roast is well browned, add remaining dressing and the water. Cover and cook slowly about 2 to 2 1/2 hours. Add the onions, olives and potatoes. Cook another 45 minutes or until meat and vegetables are tender.
Pour caramel into a bowl. Slice apples. Dip apples in caramel and enjoy.
Brown meat and drain. Put into crock-pot. Add other ingredients. Cook until cheese is melted. Serve over tortilla chips.
Cream together first 3 ingredients. Mix together last 4 ingredients. Combine all ingredients together well. Put large rounded teaspoonfuls of mixture on cookie sheet and press flat with a fork until thin. Bake at 400° for 15 to 17 minutes, until edges are brown. Remove and sprinkle with powdered sugar. Crisp and light.
Preheat oven to 350°. In medium saucepan, melt chocolate and butter; cool slightly. In medium bowl, with rotary beater, combine eggs, corn syrup, brown sugar, molasses, bourbon and salt. Beat until well mixed; stir in chocolate mixture and chopped pecans. Pour into prepared pie shell. Arrange pecan halves on top of pie. Bake 45 to 50 minutes or until filling is set in center when pie is shaken gently. Cool completely on wire rack, about three hours. Garnish with whipped cream and additional pecan halves, if desired. Makes 10 servings.
In a large saucepan, melt butter. Stir in flour to make smooth paste. Slowly add milk, stirring with slotted spoon constantly. Stir until mixture slightly thickens. In Dutch oven layer, potatoes, onion, Spam and cheese, sprinkling each layer with salt and pepper. Pour milk mixture over. If mixture does not cover completely, pour in enough milk to cover. Bake in a 350° oven until potatoes are tender, approximately 1 1/2 hours. Cover for 1 hour, then uncover for the last 1/2 hour.
Combine chicken, broth, soup and vegetables. Place in a large casserole dish. Mix flour, butter and milk. Pour over chicken mixture. Bake at 425° for 40 minutes.
Combine all ingredients. Bake in a 9 x 13-inch baking pan for 30 minutes at 350°. Beat together 2 cups 10x sugar, 1/2 cup margarine and 2 tablespoons creme de menthe liquor. Spread on cool cake. Melt 1 cup sweet morsels and 6 tablespoons margarine. Allow to cool. Spread on top of creme de menthe mixture.
Cream shortening and sugars. Add eggs and vanilla. Add dry ingredients. Add bran, coconut, wheat germ and sunflower seeds. Drop by teaspoonful onto greased pan. Bake at 350° for 10 minutes.
Cook squash and onion until tender; drain off all liquid and mash a little. Pour beaten eggs into milk; mix well. Add to squash. Add cheese; mix well. Pour melted butter into crushed crackers. Pour 1/2 of cracker crumbs into squash mixture. Pour squash into a buttered casserole dish. Add rest of crackers on top. Bake at 350° until brown.
Chop onion and pepper and add to slaw mix. Pour oil and vinegar over mix. Sprinkle sugar over slaw. Chill 4 to 6 hours before serving.
Melt butter in skillet over medium-high heat. Saute onion, peppers, celery and garlic until tender. Combine oyster sauce, cornstarch, chicken broth, tomato paste, salt, cayenne pepper, ground pepper and brown sugar. Stir until well blended. Pour into pan with vegetables.
Cook chicken and pull off bone. Mix chicken broth and flour until thick. Roll out thin on a floured cloth or aluminum foil; cut with a knife into strips. Drop into remaining chicken broth on medium heat and cook until noodles are cooked thoroughly.
Melt butter. Saute garlic for 2 minutes. Add broth and tortellini. Bring to a boil. Reduce heat. Season with salt and pepper. Simmer until pasta is just tender about 5 minutes. Stir in tomatoes, spinach and basil. Simmer 2 minutes. Sprinkle with fresh parmesan cheese and fresh basil.
Put all dry ingredients in a baking pan. Put rest in pan and stir with a fork, about 4 minutes. Bake at 350° for 30 minutes.
Slice beef across the grain into very thin slices. In skillet, over medium heat, in hot margarine, cook beef and onion until beef is no longer pink and onion is tender, stirring often. Set aside. In same skillet, combine soup, sour cream and paprika. Return beef and onion to skillet. Heat thoroughly, stirring occasionally. Serve over noodles. Yields 6 servings.
Cut cabbage lengthwise. Fry cabbage in oil; turn often and cook until tender.	Add chicken broth and cook for 5 minutes. Add ham, mushrooms, salt, and peas. Add cornstarch mixture and stir in slowly.	Add evaporated milk and butter. Serve hot. Serves 8.
Place beef roast in roasting pan with tight fitting cover. Pour Pepsi over roast. Mix garlic and soups. Spread soup mixture over roast. Bake in 350° oven for 3 to 4 hours. Recipe makes its own gravy.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix into cherry layer; sprinkle evenly over cherry mixture. Sprinkle pecans over cake mix. Put butter, cut in patties, over top. Bake at 350° for 40 to 50 minutes. Serve warm with ice cream or cooled like cake.
Cook wild rice according to directions on package. Combine mayo, water and cream of mushroom soup. Add onion, water chestnuts and chicken. Add rice last. Heat in oven 45 minutes at 350°.
In medium mixing bowl combine milk and pudding mix and, using electric mixer at low speed, beat until well blended, 1 to 2 minutes. Into each of 4 flameproof 6-ounce custard cups pour 1/4 of the pudding. Cover and refrigerate for at least 10 minutes (can be prepared up to a day in advance). Arrange 1/4 of the banana slices over each portion of the pudding. Sprinkle each with 1/2 teaspoon sugar. Place custard cups on baking sheet; broil until sugar melts and is bubbly, about one minute (be careful not to burn). Makes 4 servings.
Brown meat and drain. Add spaghetti sauce and simmer 10 minutes. Layer in 8 x 10-inch pan, beginning with one-third of the sauce, one-half of the uncooked lasagna, 1 cup cottage cheese and one-half of the Mozzarella and sour cream. Repeat layers, ending with sauce. Top with Parmesan cheese. May be refrigerated or frozen at this point. To cook, cover casserole and bake at 350° for 50 to 60 minutes. If casserole is frozen, thaw before baking.
Place an even amount of cheese, onion, chiles and tomato onto each tortilla. Fold tortilla over once. Place in baking dish and cook or bake for 4 minutes or until cheese is melted. Serve hot.
Mix cream cheese and confectioners sugar by hand until smooth and doughy. Divide mixture in half; add a few drops of peppermint extract to one half and a few drops of wintergreen extract to other half. Taste and adjust flavor. Blend green food coloring (several drops at a time) into peppermint mixture until soft green; blend red food coloring (several drops at a time) into wintergreen mixture until pastel pink. Pinch off small pieces of dough; roll into balls and dip into sugar.
Preheat oven to 350°. In bowl stir together zwieback, sugar and butter until mixture is combined well. Arrange one third of apples, peeled, cored and sliced thin, in buttered 1 1/2-quart souffle dish. Top them with one-third of zwieback mixture and layer remaining apples and zwieback mixture in same manner, ending with zwieback mixture. Bake crisp in middle of oven for 1 hour. Serve crisp warm with ice cream. Serves 6.
Grate cheese and mix with the cream cheese. Add garlic salt to taste. Add onion and pickle, mixing well. Form into a ball and roll in chili powder. Chill.
Dissolve Jell-O in hot water. Chill until partially set. Add shredded corned beef, finely chopped onion and celery, grated eggs, lemon juice and mayonnaise. Pour into an 8 x 8 x 2-inch pan, sprayed lightly with Pam. When set, cut in squares. Serve on lettuce.
Drain juice of pineapple cubes. Cut marshmallows in small pieces. Combine this and set in the refrigerator for several hours. Just before serving, add whipped cream.
Cream butter, sour cream and sugar in a large bowl. Sift together remaining dry ingredients. Gradually add to creamed mixture. Stir in raisins. Drop by heaping tablespoonfuls onto buttered baking sheets. Sprinkle with sugar, if desired. Bake in a preheated 325° oven 15 minutes or until golden brown. Makes 2 1/2 dozen.
Chop onion, pepper and garlic. Saute ground beef, onion, pepper and garlic until meat loses color. Add other ingredients. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Spoon mixture into dish. Top with Chinese noodles. Bake at 350° for 25 to 30 minutes.
Drain fruits, reserving liquid. (If too dry you can add a little of the reserved liquid.) In a glass dish, arrange layers of the cake, large spoonfuls each of blueberries, raspberries, peaches and large dollops of whipped cream. (Any frozen fruits may be substituted.)
Preheat oven to 325°. Spray two 9 x 5-inch loaf pans with nonstick cooking spray. Mix egg substitute, sugar, oil and applesauce. Add flour, orange peel, baking powder, soda, cinnamon and salt. Blend well. Add bananas. Bake 50 to 60 minutes. Cool 10 minutes. Remove from pans and cool completely. Cut each loaf into 8 (1-inch) slices.
Add water to juice to make 2 1/2 cups liquid. Cook pudding with liquid. Cool. Add fruit and refrigerate.
Remove the cream from the cookies. Crush the outer part of the cookie (set aside). Mix butter, 10x sugar and cream cheese together. In separate bowl, mix vanilla pudding, milk and Cool Whip together.