HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash in salted water until tender. Drain well. Add next 5 ingredients. Melt 3/4 stick of margarine in frying pan. Add stuffing and mix well. Pack into bottom of 2-quart baking pan. Reserve some stuffing for top. Pour in squash mixture. Sprinkle on remaining stuffing. Dot with rest of margarine on top. Bake at 350° for 30 minutes.
Mix cream cheese, sugar and vanilla at medium speed until well blended. Add 2 eggs; mix well. Pour batter into graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours before serving.
Heat wok or skillet to 325° for 2 to 3 minutes. Add first 4 ingredients and stir-fry 3 to 4 minutes. Cover. Reduce heat and steam 2 to 3 minutes or until tender. Add lemon rind and remaining ingredients. Mix and continue heating until cabbage is of tenderness desired. Serve while hot.
Mix in large Tupperware bowl. Cover and keep in refrigerator. Take out amount you wish to cook. Knead and bake. Let rise for about 30 minutes before baking. Bake at 425° until brown and light.
Cut asparagus into 2-inch length and microwave for about 5 minutes or steam.
Place chicken in shallow baking dish. Pour chicken soup, sour cream and sherry over chicken. Bake in 350° oven for 1 1/2 hours or until chicken is cooked. Serve over rice.
Cook noodles in boiling water. Rinse in cold water and drain. Add the other ingredients. Bake in oven in casserole for 45 minutes.
Mix well. Pour into 2 (9-inch) cake pans, greased and floured. Bake 25 to 30 minutes at 350°.
Preheat oven to 350°. In a large bowl, combine all the dry ingredients. Add the remaining ingredients; mix well. Pour into a 9 x 5-inch loaf pan that has been sprayed with nonstick vegetable spray. Bake 70 to 75 minutes or until a toothpick comes out clean. Let cool in pan 10 minutes. Allow to cool out of pan before slicing.
Cream thoroughly shortening, brown sugar, molasses and egg. In separate bowl, sift flour and spices. Slowly stir it into the sugar and egg mixture. Make sure all ingredients are combined.
Rub salt and tenderizer generously on meat. Line pan with foil and make long enough to cover top. Put in meat, fat side up. Add Worcestershire sauce, liquid smoke and red pepper. Cover with foil and refrigerate 24 hours. Cook at 225°	for 8 hours. Can make sauce by using 1/2 cup juice and 1/2 cup barbecue sauce.
In a large bowl, combine lettuce, chopped onion, sliced bell pepper, cucumber and crab meat; toss. In a separate bowl, cream together sour cream, mayonnaise, dill mix and pepper. Pour over salad just before serving.
Use 8-inch round glass dish. Evenly spoon pie filling in and then sprinkle with cake mix. Pour butter over mixture. Combine sugar, cinnamon and nuts; sprinkle on top. Microwave on High for 9 to 11 minutes. Rotate 1/4 turn halfway through cooking. Rest for 10 minutes. Serves 6 to 8. Serve warm or cold with whipped cream, ice cream or plain.
Combine butter and marshmallows until melted. Add popcorn, peanuts and gumdrops, stirring until blended. Press into pan. Chill and remove cake from pan to plate.
Mix dry soup and milk in medium saucepan; heat slowly. When just scalded, add a small portion of cheese and stir constantly until cheese is melted. Continue to add cheese gradually, stirring constantly, making sure each addition is melted before adding more cheese. Add tuna and parsley. Turn into fondue saucepan and partially cover flame so mixture is kept just warm.
CRUST: Preheat oven to 350 degrees. In medium bowl combine Graham Cracker Crumbs, Sugar and melted butter. Stir until mixture is evenly moistened. Press into a 9-inch Pie Plate bake 10 minutes. Remove from oven and cool on a wire rack.
Brown meat. Drain fat. Add onion, pepper and celery. Cook 5 minutes. Add other ingredients and simmer 10 to 15 minutes. Add seasonings to taste. This is a leaner version of chili, low-fat and delicious.
Mix and mash cream cheese with dressing. Roll into a ball. Cover thoroughly in nuts. Serve with bagel chips, crackers, etc. May be frozen.
Stir together all ingredients. Marinate meat for 2 to 3 hours before cooking. Can be used on beef, pork, or chicken. Baste with sauce as you grill.
Peel and cut lengthwise in thick slices and lay in water until just before dinner. Wipe dry; sprinkle with pepper and salt. Dip in beaten egg and roll in crushed crackers. Fry with the cover on until light brown.
*Can use 4 tablespoons buttermilk and 1 cup water instead of milk and lemon juice.
Sift flour and salt. Cut in shortening. Beat egg in cup and add vinegar and 1/2 cup of water. You may add more water if needed. Turn out on floured cloth. Knead to make smooth dough. This makes four 8-inch pie crusts or three 9-inch pie crusts.
Soak chicken in tomato juice mixture for about 1 hour. Preheat oven to 350°. Spray an 11 x 13-inch pan with a nonstick spray. Sprinkle skin side of chicken with garlic and lay chicken in pan. Sprinkle top side with garlic and oregano and pour tomato mixture over chicken. Bake for 1 hour. Turn chicken over and sprinkle again with garlic and oregano for another 1/2 hour. Use the juice to baste chicken during the last 1/2 hour and use as sauce over rice or noodles.
Mix lemon juice and condensed milk until thick and creamy. Fold in the Cool Whip to the milk mixture. Add pineapple and mix well. Add coconut; mix. Pour into a graham cracker crust. Chopped pecans may be sprinkled over the top. Refrigerate for at least 2 hours before serving.
Combine sugar, corn syrup and water in heavy saucepan. Bring to a boil, stirring constantly. Reduce heat and continue cooking, stirring only occasionally, to hard ball stage (252°), without stirring.
Bake potatoes until well done. Cut off tops and scoop out inside into bowl. Beat remaining ingredients with potatoes. Stir in 1/4 medium onion sauteed in 2 tablespoons butter and 1/4 cup grated cheese. (Save some to sprinkle on top.) Bake for 20 minutes at 375°.
Combine the first 4 ingredients in a medium saucepan, stirring well. Add water, stirring well. Bring to boil over medium heat. Cook for 1 minute, stirring constantly. Remove from heat. Gently stir in pears, apples and raisins. Spoon mixture into an 8-inch square baking dish that has been coated with cooking spray. Combine flour, 1 tablespoon sugar and baking powder in a bowl. Add milk, stirring until dry ingredients are moistened. Drop dumpling mixture over apple and pear mixture by level tablespoon.
In a 4-quart saucepan, heat oil and cook onion and garlic until tender, but not brown. Stir in tomatoes with liquid, parsley, sugar, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes.
Mix by hand the eggs, sugar and pineapple (juice too). Mix soda with the flour, then add to mixture. Add vanilla and pecans. Pour into greased 9 x 13-inch pan. Bake at 350° until cake turns golden brown. Be sure to use 20 ounces crushed pineapple.
Season wings with garlic powder and onion powder. Arrange wings, wing end up, in a microwave dish. Using 15 to 20 wings, you have the choice of making two layers of wings or placing the other layer in another dish. Cover wings with wax paper loosely. Microwave 8 to 10 minutes on High for a single layer. Microwave on High 20 minutes for double layer. Remove from microwave and brush with sauce; serve.
Sift sugar, flour and salt into a bowl. In a saucepan, place butter, cocoa and water. Bring to a boil. Stir into sifted dry ingredients; mix well. In a separate bowl, beat eggs. Add vanilla, soda and buttermilk. Stir into first mixture. Pour into greased sheet cake pan. Bake at 375° for 20 minutes or until cake tests done.
Combine first 5 ingredients. Beat until smooth. Combine next 4 ingredients. Add this to butter mixture. Add vanilla and chocolate chips. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet and bake at 375° for 10 to 12 minutes. Cool on a rack. Makes about 7 or 8 dozen cookies.
Place the water in a large pan and bring it to a boil. Brown the sausage and drain off excess fat. Add the celery, onions and green pepper and simmer for 10-15 minutes. When the water is boiling, pour in the rice and soup and allow it to boil gently for 15 minutes. Combine with the sausage and vegetable mixture in a large casserole dish, add the almonds and bake, covered, for 1 hour at 375°f. 190°c. gas mark 5. Uncover and bake for a further 15 minutes.
Set roast out in room temperature for 1 hour before cooking. Preheat oven to 375°. Rub meat well with salt and sprinkle with pepper. Place meat, fat side up, in shallow roasting pan. Do not cover; do not add water. Put roast in oven. Cook just 1 hour. Turn off heat, but do not open door at any time until ready to serve. Regardless of the length of time meat has been in the oven, reset temperature to 375° and cook 30 to 40 minutes before serving. Open oven door and remove roast to serving platter. Meat will be brown on out side, medium-rare inside.
Heat oven to 350°. Cook macaroni as directed; drain. Mix macaroni, tuna, onion and cheese. Pour into greased 2-quart casserole. Heat soup and water to boiling, stirring frequently. Pour over macaroni mixture. Bake, uncovered, until mixture is bubbly, 30 to 35 minutes. Makes 6 servings.
In a food processor, puree 1 onion and 3 to 4 carrots. Put in pot. Fill pot 2/3 full with remaining cut up carrots and potatoes. Add water until pot is 3/4 full. Boil. Add salt and pepper to taste. After vegetables are cooked, add water to 3/4 full again. Add creamer and 16 ounces of cheese. Continue stirring until cheese is melted. Keep temperature hot. Mix cornstarch with water. Bring soup to a low boil and stir in cornstarch mixture. Stir. (Add more cornstarch mixture if needed to make into a cream soup consistency.) Add salt and pepper to taste. Turn temperature to low. Serve with shredded cheese.
Crush soda crackers into pieces (do not crush into fine crumbs). Heat milk, margarine and spices in pan. Add cracker crumbs. Add egg and enough chicken broth to moisten. Add to turkey cavity and bake as usual. Makes enough for a 20 pound turkey.
Beat oil and sugar together. Add eggs and banana pulp. Blend well. Sift dry ingredients. Add dry ingredients, milk and vanilla extract to mixture. Mix well and stir in nuts. I do all the mixing by hand with wire whisk. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for about 1 hour. Cool well and store overnight before cutting. Good with 6 to 8 ounces of cream cheese and apricot preserves for tea sandwiches. Bananas must be very ripe for best bread. Yields 1 loaf.
Combine all ingredients. Stir well to blend. Bake in buttered casserole dish at 350° about 45 minutes.
Melt the butter and add the next 5 ingredients. Boil for 1 minute; remove from heat and add the rolled oats, nuts and vanilla. Blend well. Drop onto oiled cookie sheet or waxed paper. Let cool and eat.
Mix butter/margarine, eggs, sugar and anise extract. Add flour, baking powder, chopped walnuts and chocolate chips to first mixture. Grease and flour pans (cookie sheets). Form dough on cookie sheets like loaves. Bake at 375° for about 20 minutes. Cut into bars.
Roll hamburger meat into approximately one-inch balls. Wash potatoes (do not peel) and cut into approximately one-inch squares. Scrape and cut carrots into about 1/2-inch lengths. Separate cauliflower into bite sized pieces. Peel onions and cut into 1/2-inch wedges. Separate main ingredients into four equal portions and place each portion on a large piece of tinfoil. Add one tablespoon of butter. Season to taste with onion salt, garlic salt and black pepper. Wrap portions in the tinfoil, folding edges to ensure a good seal. Wrap and seal with a second layer of tinfoil. Place in campfire coals. Cover package with coals. Cook 45 to 50 minutes. Remove from coals with extreme care as the tinfoil will have lost much of its strength and will have hot liquids inside. Also open with care due to steam. If opened with care, meals may be eaten directly from the "tinfoil plate". Saves washing dishes later.
Mix corn and margarine with a spoon. Stir in sour cream and eggs. Add muffin mix. Pour into baking dish. Bake at 350° for about 1 hour.
Mix all ingredients by hand until consistency of dough. Roll into small balls and roll in granulated sugar. Press into hard plastic candy molds (not rubber molds). These mints are sticky and should be sugar coated before molding. Pillow mints can also be made by rolling in long "snakes" and cutting apart with scissors or knife.
Bake pie crust slightly before pouring in mixture. Mix all above ingredients in mixing bowl. Pour mixture into slighlty baked pie shell. Bake at 350° for 1 hour.
Mix and sift flour, salt and pepper. Add clam liquor, milk and eggs. Stir until well blended. Add clams and butter. Mix until well blended. Drop from spoon into oil (375°) for 4 to 6 minutes until brown.
Cream the margarine; add sugar. Mix well. Add eggs and sour cream; mix well. Add flour, baking powder and baking soda; mix well.
Mix together first 5 ingredients (rhubarb, flour, eggs, sugar and salt). When thoroughly blended, pour into unbaked shell. Blend brown sugar, flour and butter for topping. May have to add more flour to get the desired consistency. Sprinkle over rhubarb mix. Bake at 425° for 15 minutes, then at 350° for 30 minutes. Enjoy!
Sift dry ingredients in a bowl. In separate bowl, mix egg, milk and oil. Then add dry ingredients. Do not overmix. (The batter should look like heavy cream.) Drop batter onto skillet that has been oiled. Flip pancakes when bubbles appear on top. Serve plain or with butter or your favorite syrup. Feeds 4.
In a large mixing bowl, stir together all ingredients. Shape into 1-inch balls. Place on ungreased baking sheets. Flatten with fingers. Bake at 350° for 10 to 11 minutes or until golden brown. Do not overbake. Remove cookies from pan and cool on wire racks. Makes about 3 1/2 dozen.
Preheat oven to 300°. Grease and flour large cookie sheet. In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form. Beating at high speed, sprinkle in sugar 2 tablespoons at a time, beating well after each addition, until sugar is completely dissolved. Beat in vanilla (whites should stand in stiff glossy peaks). With rubber spatula fold in coconut and flour.
Saute diced chuck steak and garlic (dredged in flour) in oil. Drain and cook in a crock-pot or slow cooker along with V-8 juice for 3 to 4 hours. Add vegetables and cook until done. Add last 4 or 5 cups of water. Serves 7.
Melt caramels and 1/3 cup evaporated milk in saucepan. Mix 1/3 cup evaporated milk, 1 stick melted butter and cake mix. Put 1/2 of the batter in 9 x 13-inch pan. Spread a layer of chocolate chips, then pour the caramels over the top and spread it out. Bake at 350° for 6 minutes. Put the rest of the batter in and spread around. Continue to bake for another 15 minutes.
Cook and peel sweet potatoes. Mash and add other ingredients. Bake at 350° for 40 minutes. Put marshmallows on top the last 5 minutes. Bake in casserole or souffle dish.
Line casserole with smoked beef or ham (thin sliced). Put in breasts of chicken wrapped in bacon and cover with 1/2 pint sour cream and a can of mushroom soup (undiluted). Bake, covered, for 3 hours at 300°. (Have chicken breasts deboned and remove skin.) Simply delicious!
Melt butter and add onions and green peppers; saute. Add soup and stir until smooth; add cheese, a little at a time and let melt. Add broth, pimento and chicken. Simmer on low while cooking 3/4 pound fettucini. Pour fettucini into 9 x 13-inch oblong pan; pour chicken sauce over it. (Save some extra sauce to be served over baked fettucini.) Bake in 350° oven for 30 minutes. Extra can be frozen.
Stir every day. Keep in refrigerator. Feed again on fifth day. Bake on tenth day.
Drain beets. Mix sugar and cornstarch. Add vinegar. Let sauce boil for 5 minutes or until thickened, stirring constantly. Remove from heat and add butter. Pour sauce over beets. Let stand to absorb the sweet and sour flavor of sauce.
Heat oven to 350°. Grease and flour 8-inch square or 9-inch round baking pan. In a large bowl, combine flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla. Beat with spoon or wire whisk until batter is smooth and well blended.
Place thinly sliced potatoes in greased square baking pan. Top with chicken and onion. Combine soup and milk and pour in baking pan. Cover and bake at 375° for 45 minutes. Remove cover and bake another 15 minutes.
Sift together flour, soda and cocoa. Cream oleo and sugar together. Add eggs and mix well. Add flour mixture alternately with milk. Add vanilla. Add boiling water (mix will be runny). Bake in greased and floured 9 x 13 x 2-inch pan at 350° for 30 minutes.
Cut eggs in half; remove yolks. Mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt. Mix well. Chop egg whites. Combine egg whites with potatoes and onion. Fold in yolk mixture. Chill. Garnish with tomato wedges and cucumber slices. Makes 6 to 8 servings.
Mix all together; form into small balls. Cook until brown. Add 1 large jar spaghetti sauce with mushrooms and simmer 30 minutes.
Remove stem ends from tomatoes. Slice in 1/2-inch slices. Combine flour, salt, pepper and basil or oregano. Coat tomato slices with flour mixture. Saute quickly in hot shortening until brown on one side, then turn. Reduce heat. Cook until soft. Remove to platter. Serve immediately.
For hip dysplasia or arthritis, give two times daily to start, 2 weeks (selenium once daily only) thereafter once daily.
Mix with mixer. Shape into 1 large or 2 small balls. Roll in finely chopped walnuts or parsley. Refrigerate 24 hours before serving. Soften cheeses by letting them set out overnight.
Combine all ingredients and store in tightly covered container. For each serving, use 1 heaping teaspoonful per cup of boiling water and stir until dissolved.
Combine in order given. Bake in Bundt pan at 350° for 55 minutes. Remove and cool.
Combine peanut butter morsels, corn syrup and 2 tablespoons butter in top of a double boiler; bring water to a boil. Cook over hot water until morsels melt; stir well. Add cereal, and stir well. Press half of the mixture into a buttered 12 x 8 x 2-inch baking dish, and chill while preparing chocolate layer. Set remaining cereal mixture aside.
Grate cheese and mix well into cooked rice. Shape into croquettes. Roll in beaten egg and then in cracker crumbs. Fry in shallow cooking fat until brown as you like.
Cream butter and sugar until light and fluffy. Add eggnog, nutmeg and soda. Mix well. Add enough flour to make a stiff dough. Chill. Roll out on lightly floured surface and cut with cookie cutter or knife. Brush with slightly beaten egg white and decorate with candied fruits or colored sugar, if desired. Bake at 375° for 8 to 10 minutes or until delicately brown.
Mix together; ready to serve in 5 minutes. Add chopped nuts and coconut if desired or add 1 cup of marshmallows.
In blender container, place milk, orange juice concentrate, syrup and 1 scoop ice cream. Cover; blend until smooth. Pour into glasses over ice or top with additional ice cream, if desired. Makes about 3 (8 ounce) servings.
Dry washed lettuce leaves with paper towel. Place in a large salad bowl. Fry bacon and remove from fat. To bacon fat in skillet stir in onion, sugar, salt, pepper and vinegar. Cook 2 minutes. Pour hot dressing over lettuce. Sprinkle with crumbled bacon. Toss to coat lettuce leaves evenly. Makes 4 servings.
Slice cabbage. Add sesame seed, almonds, chicken, green onions and Top Ramen noodles (broken up). Mix together sugar, pepper, salt, vinegar, oil and seasoning. Put in salad and toss.
Preheat oven to 350 degrees. Have all ingredients to about 75 degrees. Sift flour, sugar, powder and salt together. Cut in the butter. Break egg into a measuring cup. Fill with milk. Beat and add to the dry ingredients with the vanilla. Pour batter into a greased pan and over with honey bee glaze. Bake about 25 minutes.
Heat oil in a heavy skillet. Add peppers, zucchini, garlic and marjoram or oregano (if using dried herbs). Saute 4 to 5 minutes until peppers begin to soften. Pour off any liquid in skillet. Beat eggs with marjoram or oregano (if using fresh herbs) until fluffy. Pour into skillet. Swirl eggs around skillet with wooden spoon, cooking over medium heat until eggs are barely set. Remove from heat and season with salt and pepper. (Eggs will continue to cook in the pan.) Serve immediately.
If you feel like throwing bricks or snarling at Santa, you can knead, mash, squeeze and beat the bejunior out of the dough.
Combine all ingredients except soda and popcorn in a 1 1/2 to 2-quart dish. Bring to a boil, then cook on full power for 2 minutes. Remove from microwave and stir in soda. Put popped corn in brown grocery bag. Pour syrup over corn. Close bag and shake. Cook in bag on High in microwave for 1 1/2 minutes. Shake and cook another 1 1/2 minutes. May need more time.
In small bowl, beat together the cream cheese, mayonnaise, milk, garlic powder and hot pepper sauce. Stir in crab meat and sprinkle with snipped chives. Chill. Serve with assorted vegetables.
Saute squash and onion in skillet on stove in olive oil on medium heat. When tender (as desired) salt and pepper to taste and sprinkle with cheddar cheese. Cover and turn eye off and let cheese melt. Delicious!!
Thaw and drain spinach. Remove all the water and pat dry with paper towels. Crumble the spinach. Add finely diced water chestnuts, sour cream and mayonnaise. Add finely chopped onion and soup mix. Mix well. Put mixture into a covered dish and let stand for 8 hours in refrigerator or longer. Serve with crackers or vegetable sticks.
Chop onion and saute in 1 1/2 tablespoons of butter. Cook and drain broccoli. Spray a 1 1/2-quart casserole with nonstick cooking spray. Mix all ingredients together in casserole. Bake at 350° for 35 minutes. Add buttered bread crumbs or crushed potato chips on top during the last 5 minutes of baking.
Rinse, drain and dry turkey. Line a large roasting pan with heavy-duty aluminum foil. Place the ti leaves, radiating from the center. Place a banana leaf on the ti leaves. Place the turkey on top of the leaves. Rub the turkey with salt and liquid smoke on the inside and outside. Fold the leaves around the turkey. Place the other banana leaf over the ti leaves. Seal well with foil. Roast in 350° oven for 4 hours, then lower to 325° for 1 to 2 hours. Shred to serve.
Cream sugar and butter. Add eggs and beat until smooth. Combine all dry ingredients, then alternately add buttermilk and dry ingredients. Beat until smooth. Add vanilla. Bake at 350° for 35 to 40 minutes in greased pans. Tastes great with peanut butter frosting!
Preheat oven to 350°. In a Dutch oven, over medium-high heat, cook and stir chicken in oil until chicken is lightly browned. Stir in pasta sauce, cream and basil. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Stir in rigatoni and Parmesan cheese. Turn into greased 13 x 9-inch baking dish. Cover; bake 35 minutes or until hot and bubbly. Top with parsley and additional Parmesan cheese, if desired. Refrigerate leftovers.
Beat egg whites first and set aside. Cream sugar and shortening. Add egg yolks and mix well. Add flour, milk, soda, vanilla and coconut, then add egg whites. Put in 3 (9-inch) round pans. Bake at 325° for 25 to 30 minutes.
Dissolve Jell-O in water. Add strawberries, bananas and nuts. Pour half of mixture into 9 x 13-inch pan. Let chill for 1 hour, spread on sour cream. Spoon on remaining gelatin mixture on top of sour cream and chill.
Put all ingredients in large microwave-safe bowl. Cook on High 2 minutes. Mix well and pour into wax paper lined loaf pan and cool in refrigerator.
Rub garlic into meaty side or ribs. Sprinkle with salt and pepper and place in a single layer in a large shallow baking dish. Pour 1 cup water into a pan and cover tightly with a lid or foil. Bake at 350° for 1 1/2 hours.
Preheat oven at 350°. Melt butter in a 9 x 13-inch pan. In a large bowl, mix flour, sugar, salt and milk. Pour mixture over hot butter. Pour peaches and juice over mixture. Do not stir. Bake for 45 minutes at 350°. Sprinkle with cinnamon.