HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up squash in large chunks and boil until tender. Remove skin and cut into small pieces. Pare and cut up apples and boil until tender. Butter baking dish. Add 1 layer of squash, then layer of apples. Dot with butter. Sprinkle on salt and brown sugar. Make 3 layers. Top entire dish with cinnamon and bake at 350° for 25 to 30 minutes.
Melt butter in baking dish (1 stick). Layer other ingredients in dish in order listed. Bake at 350° for 15 to 20 minutes.
Mix first 3 ingredients. Press into 8-inch square pan. Bake in 350° oven for 20 minutes. Meanwhile, beat eggs good, add brown sugar, beat until thick. Add pecans and coconut (tossed with 2 tablespoons flour). Add vanilla and salt. Spread over baked crust. Bake 20 minutes in 350° oven. Sprinkle with confectioners sugar. Cut in squares.
Mix well. Garnish pitcher with slices of orange, lemons and cherries. Serve on the rocks.
Boil and peel potatoes. Take salt pork and onion and cut in small pieces. Fry salt pork; when grease starts coming out, put in onion and fry until brown. Drain potatoes; place salt pork and onion mixture into mashed potatoes and mix.
Cut 3-inch rounds from each slice of bread with a 3-inch plain or fluted cookie cutter; press carefully into well-buttered tiny muffin tins (about 2 inches wide). Bake in preheated 400° oven for about 10 minutes until rims are lightly browned. Fill with the following:
Cream together 2 sticks oleo, 1/2 cup brown sugar and 1 teaspoon vanilla. Gradually add 2 1/4 cups plain sifted flour. Form into 1-inch balls. Roll in granulated sugar. Bake on greased cookie sheet at 325° for 20 minutes.
Mix green beans, corn, soup, sour cream, Velveeta cheese and onion. Place in greased casserole pan. Top with crushed Town House crackers drizzled with melted oleo. Bake at 350° for 45 minutes.
Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1 1/2-quart casserole dish. Sprinkle with remaining cheese and paprika. Bake, uncovered, at 350° for 40 minutes.
In a large bowl (snifter or trifle bowl), place 1 layer of cake. Spread 1/2 of pudding over cake. Sprinkle over 1/2 brickle bits and Hershey bar. Cover with 1/2 container Cool Whip. Repeat layers. Cover with plastic wrap; refrigerate 3 days before serving.
Melt shortening with chocolate in microwave or over low heat; stir. Cool. Stir sugar into beaten eggs, then chocolate mixture and vanilla. Add sifted dry ingredients. Mix well. Stir in nuts. Bake in greased 8 x 8-inch pan at 350° for 35 to 40 minutes.
Grind suet and raisins together. Sift flour, salt, soda, nutmeg and cinnamon together. Mix molasses, sugar and milk together. Work some flour mixture into the suet and raisins. Then combine all ingredients. Steam in greased cans for 3 hours. (Pudding will double while cooking.)
Cook green peppers in boiling water until almost tender, about 8 minutes. Heat with oil, salt and garlic in a frying pan. Beat egg, flour, salt and pepper together to make batter.
Saute onion, celery and bell pepper in 1 stick margarine. Add corn, beans, soups, sour cream and cheese. Salt and pepper to taste. Melt 4 teaspoons margarine in medium skillet. Add crackers and stir until slightly brown. Sprinkle on casserole. Bake at 350° until brown (30 to 40 minutes).
Mix dry ingredients together. Add currants, coconut and nuts. Add the remaining ingredients; mix well. Fill 4 greased 1-pound tin cans about 1/2 full. Let stand 20 minutes. Bake in oven at 350° for 1 hour, or until knife comes out clean. Cool slightly; remove from cans. When cold, wrap in Saran Wrap, then foil and refrigerate.
Combine all ingredients, stirring well. Cover and chill at least 3 hours. Makes about 2 cups.
Melt margarine and flour together to make a paste. Cook 3 minutes; slowly add milk, stirring to eliminate lumps. Cook until thickened. Add remaining ingredients and cook until thoroughly heated. Serve hot with rice or patty shells.
Mix all ingredients together. Chill well. Serve with Fritos or tortilla chips.
Make a 3 layer yellow butter cake. Cool. Mix cream cheese with sugars, mixing well. Add Cool Whip. Place on first layer of cool cake, and then place about 3 or 4 tablespoons of canned blueberry pie filling. Repeat layers. Chill.
Mix crushed graham crackers and 1 stick of oleomargarine together. Put into oblong Pyrex pan. Mix powdered sugar, eggs and 2 sticks of oleomargarine together and mix well. Pour over mixture. Cut up 5 bananas and put on top of previous mixture. Spread 1 large Cool Whip over mixture. You can add nuts or fruit, if desired.
Combine egg whites, salt, syrup and vanilla in a bowl. Beat until frosting is of fluffy spreading consistency. Will frost tops and sides of two 8-inch layers.
Pour peaches in a colander and drain well. In a large bowl, chop the peaches very well. Add cottage cheese and stir, then Cool Whip. Slowly fold in the dry jello. Refrigerate until firm.
Place cake pieces in bottom of 9 x 13-inch dish. Pour strawberries and jello over cake. Set in refrigerator to jell, then top with Cool Whip.
Combine butter, evaporated milk, sugar and salt in medium-heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional pecans, if desired. Chill until firm.
Cook tortillas in water according to package. Combine next 3 ingredients. Place a hot dog in each tortilla; top with 2 tablespoons chili mix. Roll tortillas around hot dogs. Arrange seam side down in baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Bake at 350° for 25 to 30 minutes. Sprinkle with cheese when pulling out of oven.
Mix brown sugar, butter or margarine and Pet milk and bring to a boil. Cook 2 minutes. Cover until slightly cooled. Add baking powder and vanilla flavoring. Whip until mixture starts getting thick. If too stiff, add small amount of Pet milk.
About 25 minutes before serving: Wash lettuce and drain well; cut into 2-inch pieces. Remove chicken from bones; discard skin. With fingers, tear meat into shreds. Cut each cherry tomato and olive in half. In a large bowl, combine lettuce, chicken, cherry tomatoes, olives, Parmesan cheese and black pepper.
Mash peaches. Add sugar and cook 20 minutes. Add jello and cook 1 minute more. Pour into jars; when set, place in freezer. Makes about 1 quart.
Saute the celery, onion, bell pepper and shrimp in the oil. Add the rice, soup, crabmeat, Tabasco sauce, cayenne pepper and mushrooms. In a separate pan, melt the cream cheese and margarine. Mix everything together. Put in a casserole dish. Grate sharp cheese over top to cover. Bake at 350° for 30 minutes.
Fry and drain hamburger and onions; stir in sauce mix, water, basil, salt and pepper, tomatoes (with liquid) break up the tomatoes. Heat until boiling; reduce heat and cover and simmer 10 minutes. Stir in macaroni and mixed vegetables (with liquid), cover and cook until macaroni is tender. Stir in parsley. Makes about 10 cups.
Put all ingredients into blender jar. Blend. Pour into saucepan. Heat over low heat, stirring constantly. Pour into soup cups. Sprinkle on chopped peanuts. Makes 4 (1/2 cup servings).
Brown hamburger and onion in heavy skillet. Melt chili and tomato soup with 1 can of water. Add remaining ingredients and season to taste with chili powder, garlic, salt and pepper. Simmer 3 hours, stirring often to prevent sticking. This chili freezes very well.
Cream butter, shortening and sugar. Add eggs, beat well after each. Add remaining ingredients. Bake at 325° for 1 hour 20 minutes.
Beat eggs slightly. Add milk, oleo and sugar. Cook until thickened, stirring constantly. The icing may seem to be thin. Adding the vanilla, pecans and coconut will help to thicken the icing. Spread on 2 or 3 layer cake.
Cook noodles according to directions and drain. Shred kibum with chopper or shredder. Drain peas and mix all three ingredients together. Mix onion, green pepper and celery in mixture. Pour free Italian dressing over mixture. Refrigerate overnight.
Preheat oven to 350°. Mix well all the ingredients. Shape into a loaf in a 9 x 13-inch baking dish. Bake 40 to 45 minutes. Pour barbecue sauce on top of meat loaf. Bake an additional 15 minutes.
Pour boiling water over oats. Let stand 20 minutes or until cooled. Cream butter, brown sugar and white sugar; add eggs and vanilla. Add the oatmeal mixture and cinnamon. Sift together soda and flour and add to mixture. Add raisins. Bake in 13 x 9-inch cake pan for 35 to 40 minutes or until done. Remove from oven; cool and add topping.
Put tomatoes, garlic, and hot peppers and cook together for a few minutes until the tomatoes have disintegrated, stirring a few times. Add the rest of the ingredients and cook for a few more minutes or until mixture is well blended. Bottle and refrigerate.
Boil water. Add margarine, soup and uncooked rice. Blend well and bake in moderate oven for 45 minutes to 1 hour. This may be baked, covered, or uncovered.
Dissolve gelatin in water. In a large mixing bowl, beat cream cheese until fluffy. Stir in jello mixture. Beat until smooth. Add vanilla oranges, pineapple, soda and pecans. Chill until mixture mounds slightly. Fold Cool Whip in. Spoon into 13 x 9-inch dish. Chill for 3 to 4 hours until firm. Cut into squares and garnish with remaining topping. Yields 16 to 20 squares.
Cook squash in small amount of water until tender; drain. Add margarine and mash. Combine remaining ingredients, except breadcrumbs and pecan halves. Add to squash. Pour into 1 1/2-quart buttered casserole. Top with breadcrumbs; dot with margarine. Garnish with pecan halves. Bake at 350° for 35 to 40 minutes.
Combine pumpkin, milk, sugar, eggs, pumpkin pie spice and salt into bowl; mix well. Pour into buttered 9 x 13-inch cake pan. Sprinkle with cake mix. Drizzle butter over top. Sprinkle with pecans. Bake at 350° for 50 minutes.
Combine cake mix, margarine, egg and nuts and press into a 13 x 9-inch pan.
Cover and refrigerate at least 4 hours (can be fixed the night before). Just before serving, sprinkle bacon bits on top.
Mix all ingredients together and beat for 2 minutes. Pour into pie shell and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake until filling is firm.
Stir cream cheese until soft and mixable. Cut onion into small fine pieces. Mix into cream cheese. Finely chop crab meat, mix into cheese mixture and add remaining ingredients into cheese mixture. Chill for 1 hour.
Toss pasta after cooking. Brown beef and onion; add pepperoni just long enough to heat well. Drain grease from meat; add spaghetti sauce to meat. Pour 1/2 cooked pasta in a lightly greased casserole; spoon on 1/2 meat sauce and spoon on cottage cheese over meat. Add rest of pasta; put Mozzarella cheese on top. Bake at 325° until cheese melts.
Mix well until crumbly. This can be kept in refrigerator in tightly closed container.
To make crust, mix graham cracker crumbs, oleo and powdered sugar. Press in a 9 x 13-inch pan and bake at 450° for 2 to 3 minutes; do not overbake. Dissolve Jell-O in boiling water and set aside.
Cook onions in 3 tablespoons butter until tender. In mixing bowl, combine eggs and cream. Stir in onions, bread crumbs, parsley, salt, pepper, nutmeg and ginger. Add meat mix well by hand or on medium speed of electric mixer. Shape into 3/4 to 1-inch balls.
In large skillet, saute onion and celery in butter until soft. Add ham and potatoes. Fry for 10 minutes or until done. Remove from heat and add flour and seasonings. Mix well. Add milk. Return to heat and warm slowly. Serve piping hot garnished with parsley flakes. Serves 6.
Mix flour, oleo and nuts; press in bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool; mix and add to crust the Dream Whip, milk, cream cheese and powdered sugar. Mix and add to pan pudding and 3 cups milk; cool. Top with Cool Whip and nuts; cool. Serve.
Combine skim milk, tapioca, sweetener and salt; let stand 5 minutes. Add beaten egg yolks. Bring to a boil over medium heat, stirring constantly. Remove from heat (mixture will be thin). Add vanilla. Beat egg whites to stiff peaks. Gradually fold in hot mixture. Chill. Serves 8.
Beat eggs separately. Whip whipping cream. Stir in sugar and eggs. Add all ingredients together, then pour in container. Fill to 1 inch of top with milk. Freeze.
Beat eggs and water until frothy. Beat in the flour and salt. Set batter in a bowl of ice to keep cold while frying the shrimp. Always dry the shrimp before putting in the batter. Fry in oil.
Cook ground beef and onion until meat is browned and onion is tender in large skillet over medium flame; drain. Add cubed cheese and chili. Cook, stirring occasionally, until cheese is melted. Serve hot with tortilla chips. Makes 4 cups.
In 9 x 13-inch pan, press out 1 can of crescent rolls, pinching seams together to make a flat crust. Cream together cream cheese, sugar and vanilla. Spread on crust. Put other can of crescent rolls on top of cream cheese. Dot butter over top of crust. Bake 15 to 20 minutes at 325°. After taking out of oven, drizzle glaze over top.
Mix soup together. Put one bag of frozen vegetables in dish. Spread half the soup mixture and half the cheese. Add the other bag of frozen vegetables. Add the rest of soup mixture and the rest of the cheese. Top with crushed crackers and dot with butter in a 9 x 13-inch baking dish. Bake in a 350° oven for 45 minutes to 1 hour.
Mix thoroughly beef, eggs, onions, parsley, 1 teaspoon salt and pepper. Make 15 small meatballs. Combine juice and tomatoes, 1/2 teaspoon salt and water in large skillet. Bring mixture to a boil. Add meatballs. Cover and simmer 30 to 40 minutes. Remove meatballs from liquid and thicken liquid for gravy. Mix 1 tablespoon flour to 3/4 cup water and pour into tomato mixture. Add meatballs and simmer 10 minutes. Serve over rice.
Dissolve yeast in water for about 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with beater until bubbles appear. Slowly add 5 1/4 cups flour. Stir with spoon, making a soft dough. Knead on board for about 5 minutes. Let rise until double. Roll out to about 1/4-inch thick. Spread with margarine and add sugar and cinnamon. Roll up as jelly roll and stretch; cut. Place each cinnamon roll on greased pan. Allow to rise until double. Bake in 350° oven for 20 to 30 minutes. Ice with powdered sugar icing while hot.
Lightly butter toast. Arrange 3 frankfurter halves on each toast slice. Divide sauerkraut among sandwiches. Spoon 1 tablespoon dressing on each. Top with 1 slice Swiss cheese. Wrap each sandwich in paper towels. Place 2 sandwiches on microproof plate. Cook on High 2 1/2 minutes, or until cheese is melted and sandwich is hot. Repeat with remaining sandwiches. Top with additional dressing, if desired.
Combine all ingredients in a casserole. Top with crushed potato chips. Bake at 325° for 1 hour (a little less time if shredded potatoes are used). Serves approximately 6 to 8.
Beat cream cheese and sugar until fluffy; beat in egg and dash of salt. Stir in chocolate chips; set aside.
Beat eggs thoroughly with sugar, salt, melted margarine and syrup. Add nuts. Pour into unbaked pie shell. Bake at 350° for about 40 minutes or until a knife inserted near middle comes out clean.
Mix well with electric mixer on low, until smooth. Pour into unbaked pie shell (large 9-inch). Bake at 425° for 10 minutes, then lower heat to 350° until set in middle, 45 minutes or more.
Saute sausage and ground beef with onion, green pepper and garlic in a large, heavy saucepan until browned, stirring to crumble sausage. Drain excess grease. Stir in remaining ingredients. Break tomatoes with back of wooden spoon. Cover and simmer 1 to 1 1/2 hours. Additional water may be added if needed. Yields 8 servings.
Top with Cool Whip before serving. Can change to sugar-free, by substituting sugar-free jello, Diet 7-Up and natural pineapple.
Dissolve cherry, lemon and orange gelatin separately, using 1 cup of the boiling water for each flavor. Add 1/2 cup cold water to each flavor. Pour each flavor into separate pans. Chill. Cut into 1/2-inch cubes. Dissolve orange-pineapple flavor gelatin and sugar in remaining cup of boiling water. Add pineapple juice. Blend Cool Whip into orange-pineapple gelatin. Fold in gelatin cubes. Pour into 9-inch tube pan or 8-cup mold. Chill overnight or until firm.
In a large bowl combine all ingredients and mix well. Pour onto baking dish and bake for 40 minutes at 350°.
Slice kielbasa and brown in butter in frypan. Place in deep baking pan. Saute sliced peppers, onions and carrots and add to kielbasa. Drain pineapple juice into frypan; add pineapple to Worcestershire into pineapple juice and heat until it forms a clear liquid. Pour liquid over meat and vegetable mixture and stir together. Bake for at least an hour at 350°.
Soak beans overnight in water. Cook beans slowly until the skin comes off. Mash beans until soft (like mashed potatoes) in strainer, placing pan under strainer for the bean pulp and water (run faucet water through strainer to help wash pulp down). Strain beans until only skins are left in strainer. Throw away the skins.
Cook pasta in boiling, salted water for 4 minutes. Drain well. Return to pot and toss with remaining ingredients. Serve hot or cold.
Combine first 5 ingredients. Toss with dressing and almonds just before serving.
Dissolve Jell-O in 1 cup boiling liquid (reserved pineapple juice and enough water to make 1 cup). Add strawberries, pineapple, bananas and walnuts; mix well. Pour half the mixture in 9 x 13-inch dish. Chill until firm, leaving other 1/2 at room temperature. Spread sour cream over congealed layer. Top with remaining mixture. When set, spread Cool Whip over top. Makes 24 servings.
Cream margarine, sugar and vanilla until light and fluffy. Add eggs and beat thoroughly. Sift flour, salt and soda and add to mixture, beating well. Add raisins, nuts and oatmeal and mix well.
Mix flour, baking soda and salt in a bowl and set aside. Cream butter and sugars until light and fluffy. Add egg and vanilla. Beat Well. Gradually beat in flour mixture. Stir in chocolate chunks. Drop by tablespoonfuls onto a ungreased cookie sheet. Bake at 350 for 8 - 10 minutes till golden brown.
In a large skillet, melt oil and margarine. Add vegetables and stir fry over medium-high heat until somewhat softened, about 5 minutes. Add tomato paste and blend with vegetables. Turn heat to high, adding water a half cup at a time and blending. Add remaining ingredients except chicken and bring to a boil. Lower heat to simmer and cover skillet. Simmer for 30 minutes. Add chicken. Simmer 10 more minutes. Remove bay leaves. Serve over hot rice.
Place custard cup in center of a glass 1 1/4-quart casserole dish to form ring. Place brown sugar, butter and water in a glass measuring cup, heat for one minute in microwave. Stir ingredients and add nuts. Separate biscuits and cut into quarters with kitchen shears. Place in glass dish. Spoon caramel mixture over biscuits. Cook for 2 to 3 minutes in microwave, rotating halfway through cooking time. Rest for 2 to 3 minutes, covered with glass lid. Invert on a plate and serve while warm, pulling apart. May be baked in oven at 400° for 12 to 15 minutes until light brown.
Heat sugar and water until sugar dissolves and then cool. Blend bananas, sugar, water and pineapple juice in blender. Mix frozen juices with water called for on can. Mix all together.
Preheat oven to 425°. Mix all ingredients, blending thoroughly. Pour into an unbaked pie shell. Bake 10 minutes. Reduce heat to 300° and bake 50 minutes more or until filling is firm.
Preheat oven to 350°. Cook in skillet over medium heat the ground beef; drain grease into can provided. Spread on cookie sheet the tortilla chips. Sprinkle cooked ground beef over chips. Pour tomato sauce evenly over all. Sprinkle shredded cheese on top. Bake for 5 minutes or until cheese melts.
Combine cocoa with sugar and salt. Add milk; bring to a boil, stirring frequently. Cook until small amount of mixture forms a soft ball when dropped in cold water. Remove from heat. Stir in butter and vanilla. Heat until creamy. Add nuts and pour into buttered pan. Cut into squares when cool.
Combine all ingredients, except 1/2 the amount of cheese and 1/2 the can of onions. Bake at 350° for 1/2 hour, covered. Add remaining cheese and onions. Bake uncovered for 5 minutes.
Boil all but soda 5 minutes and add soda. Pour and mix over popcorn and bake 1 hour at 200°.
Combine first 4 ingredients; mix well. Combine dry ingredients; stir gently. Add dry mix to egg; mix until smooth. Stir in butter or oleo. Pour into shell. Sprinkle nutmeg lightly over top. Bake at 350° for 45 to 50 minutes until set. Cool on wire rack.
Toss noodles with one egg; mix sauce, beef, onions and mushrooms. Mix noodles and sauce mixture. Layer noodles and sauce with cheese, saving some for top, in buttered 9 x 13-inch pan. Can freeze or bake at 350° for 40 minutes.
Season meat with salt and pepper. Cook and stir meat and onions in large skillet over medium heat until meat is brown and onions are tender; pour off excess oil. Drain mushrooms; reserve liquid. Add enough water to liquid to make 1 cup. Stir liquid and mushrooms into meat and onions. Heat to boiling; reduce heat and cover. Simmer for 2 hours.
Sift together dry ingredients. Place sifted ingredients in a large bowl and make a well in center. Place strawberries (with juice), eggs, oil and pecans in well; stir until ingredients are moistened. Bake in greased and floured loaf pans. Bake at 350° for 1 hour and 15 minutes. Test after 1 hour. Cool in pan 30 minutes before turning onto rack. Bread freezes well. Makes 2 large loaves or 3 small loaves.
Heat these ingredients in skillet. When very hot, add 1/4 cup water. Cover for a few minutes. Then add liquids and stir until sauce is bubbly and clear.
In casserole dish melt the butter. Pour the butter over crushed crackers and stir. Put drained cooked vegetables in greased casserole dish. Mix remaining ingredients and put over vegetables. Top with crackers. Bake for 30 minutes at 350°.
Mix all ingredients by hand. Pour into a 13 x 9-inch greased and floured pan. Bake 25 to 30 minutes at 350°. Frost with chocolate or vanilla frosting. Sprinkle coconut on top.
In small bowl, stir first three ingredients until smooth. Set aside. Generously spray large skillet. Heat over medium heat. Add shrimp, vegetables and garlic. Stirring constantly, cook 3 to 4 minutes. Stir sauce mixture; add to skillet, stirring constantly, and bring to boil. Boil one minute. Makes 4 servings.
Mix all together and store in an airtight container. (Same as Royal baking powder.) Use in recipes that call for baking powder in equal proportions as called for.
Remove fat from brisket. Place in pan. Combine chili sauce, brown sugar, mustard, garlic, salt and pepper. Pour mixture over meat.
Brown meat, onion and celery slowly for 20 minutes. Add cooked rice and rest of ingredients. Bake at 350° for 1 hour.
Place all ingredients in blender or food processor and blend thoroughly. Chill for 1 1/2 hours. Serve with crackers or veggies.
In a large nonstick skillet, pour Egg Beaters in and cover tightly, cooking over a very low heat for 10 minutes or until just set. Remove from skillet and cool completely. Chop into fine pieces. In a bowl combine the hard-cooked Egg Beaters, mustard, mayonnaise, celery, red pepper and scallions. Divide and spread on 6 bread slices. Top with lettuce and remaining bread. Serve immediately. Yields 6 servings.
Brown meat and remove grease. Add all ingredients, bring to a boil and let simmer until potatoes and carrots are soft. (The meat can be rolled in flour before it is browned.)
Put sugar and cinnamon on top before baking. Bake at 350° for 40 minutes.