HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, syrup, milk and peanuts over low heat. Cook until soft ball stage. Remove from heat; add oleo and vanilla. Butter platters and drop by tablespoons on plate.
Cut and wash squash. Cook squash in water for 15 to 20 minutes. Drain well and mash. Measure 2 cups and combine squash, eggs and butter and stir well. Set this aside. Combine remaining ingredients in a large bowl and make a well in the center. Add squash mixture, stirring just until moistened. Spoon into greased muffin pan 3/4 full. Bake at 375° for 20 minutes.
Mix blueberries, lemon and cinnamon. Place in a well buttered 8-inch square pan, 2-inches deep. Cream sugar and butter. Add milk. Sift baking powder with flour and salt and add to butter mixture. Spread this over berries. Mix together the additional sugar with cornstarch and salt. Sprinkle over batter. Pour the cup of boiling water over the top but do not stir. Bake at 375° for 1 hour. Serve with whipped cream.
Place broccoli in lightly greased casserole. Place celery on top of broccoli. Combine soup, sour cream, pimento, salt, pepper and cheese. Pour over celery and broccoli. Bake at 350° for 30 minutes.
Cream sugar and butter together. Mash bananas; add to sugar and butter and add eggs and vanilla in one bowl. In another bowl, sift together flour, salt, soda and powder. Add wet ingredients to dry and alternate with sour milk. Bake at 350° for 55 to 60 minutes.
Mix the first 6 ingredients. Grease and flour Bundt pan. Bake at 325° for 50 to 60 minutes. Remove from oven and poke holes with fork all over!
Melt margarine in 8-inch square baking pan. Mix other ingredients together and pour into hot pan. Do not stir in the margarine. Bake at 350° for 25 minutes, until done. Cool slightly; cut and serve. This is a nice change from regular cornmeal bread.
Brown meat, onion and mushrooms. Drain and put in a large pot. Add all ingredients but macaroni. Simmer for 30 minutes. Add water if needed. Add macaroni and cook on medium heat until noodles are soft. Top with cheese and serve.
Heat oven to 350°. Grease 13 x 9-inch pan. Combine flour, brown sugar, soda, oats and salt. Stir in margarine, mixing well. (Reserve 1 cup.) Press remaining onto bottom of pan. Bake 10 to 12 minutes until light brown. Cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping with 1/4 cup flour until smooth. Drizzle over chocolate pieces. Sprinkle with reserved oat mixture. Bake an additional 18 to 22 minutes. Cool.
Mix all cake ingredients. Bake 20 minutes at 350° in three 9-inch greased cake pans.
In large bowl, mix pudding and milk. Add condensed milk. Fold in Cool Whip. Layer vanilla wafers and bananas. Chill.
Combine cake mix, oranges, 1 box of pudding, 1 cup pineapple and 4 eggs. Do not drain any juices. Beat for 4 minutes. Bake in a greased 9 x 13-inch pan at 350° for 30 to 40 minutes.
Mix ground chuck, eggs, bread, milk and onion into little patties about 2 inches thick. Fry lightly in pan until slightly brown. Transfer to medium casserole dish. Mix celery salt, salt and pepper and dilute soup with a half can of water. Mix together and add to casserole, covering the ground chuck. Bake in oven for about 1 1/2 hours at 350°. Makes 10 to 15 burgers, depending on size.
Mix together pudding and milk. Mix together cream cheese and margarine, then mix all of these with carton of Cool Whip.
Mix together all ingredients except chicken. Place chicken in single layer, skin side up, in large shallow baking pan; pour mixture on chicken. Bake in 350° oven for 1 1/2 hours or until fork can be inserted with ease, basting occasionally with the pan drippings. Serve hot with plain rice.
Cook bacon until brown and remove. Saute vegetables and add cooked bacon. Boil and peel the shrimp in the meantime and add all other ingredients. Simmer for 1 1/2 hours and serve over fluffy rice.
Mix 1 cup sugar, flour, cocoa and salt. Add 1 cup milk and beaten egg yolks. Add remaining milk. Cook over medium heat until thick, stirring constantly. Pour into pie shell. Beat egg whites at room temperature until stiff, adding 1/4 cup sugar and cream of tartar. Spread meringue over pie. Bake at 375° until meringue is browned.
Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low for 7 to 8 hours.
Line the sides and bottom of a deep baking dish with Pioneer pie crust, reserving some dough to put on top of pie. Spoon peaches over bottom crust and sprinkle with 1/2 cup sugar, 1 teaspoon cinnamon and dot with 3 teaspoons oleo. Cut reserved dough into strips and lay on top of pie. Dot with 3 teaspoons oleo and sprinkle with 1 teaspoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 45 minutes.
Mix all ingredients except chicken; set aside. Cut chicken in pieces and arrange in casserole dish. Pour soup and rice mixture over chicken. Salt and pepper to taste. Dot with butter. Bake at 350° for 1 hour.
Beat eggs and add sugars and cornstarch. Add scalded milk and cook, stirring constantly, until mixture coats the spoon heavily. Allow to cool and add the rest of the milk and cream. Mix. Stir in chopped pecans. Pour into ice cream freezer. Makes 1 1/2 gallons.
Place carrots in pan with melted butter, onions, salt, parsley and sugar. Cover closely and simmer over very low flame for 20 to 25 minutes or until done. Serves 2.
Chop broccoli and cauliflower into bite-size pieces. Mix all ingredients well.
Mix the first 4 ingredients like pie crust. Press in the bottom of a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Mix the remaining ingredients. Pour over crust and bake 45 to 50 minutes at 350°.
Break cake in bite-size pieces. Mix in other ingredients. Put in 9 x 13-inch dish. Mix strawberries into glaze. Put on top of cake mixture and refrigerate.
Preheat oven to 350°. Cream the oleo and sugar until fluffy. Blend in flour gradually. Beat at medium speed on electric mixer for 5 minutes, until satin smooth. Chill several hours. Roll 1/2 teaspoon into marble size balls. Bake on ungreased cookie sheets at 350° for 12 minutes. Put 2 cookies together with frosting. Yields 6 dozen.
Cut up the cauliflower into large salad bowl. Mix the next 6 ingredients until well blended, then add to the cauliflower and toss.
In a skillet, cook the bacon until crisp. Meanwhile, remove mushroom stems from caps; set caps aside. Mince half the stems and discard the rest. Add minced stems to bacon and drippings, saute for 2-3 minutes. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps. Place in a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 425 degrees for 12 - 15 minutes or until the mushrooms are tender.
Combine sugar, flour and cocoa. Add enough milk to make it moist. Add the 3 egg yolks and beat well, then add rest of milk and vanilla. Cook over low heat until thick. Cool and pour into pie shell. Beat the 3 egg whites until stiff. Add 6 tablespoons sugar and 1 teaspoon vanilla. Pour on top of filling and bake until whites are brown.
Drain pineapple chunks and save 4 tablespoons juice. Mix all ingredients (except crackers and butter) together and place in casserole. Cover top with Ritz crackers and pour melted butter over top. Bake at 325° to 350° for 30 minutes.
Prepare the evening before. Cook sausage; drain thoroughly on paper towels. Beat the eggs and evaporated milk slightly. Add sausage, cubed bread and Cheddar cheese. Pour into 9 x 9-inch casserole; cover with foil. Refrigerate overnight. Bake, uncovered, for 45 minutes or until firm in a preheated 350° oven. Makes 6 servings.
Slice and boil 10 to 15 minutes in salt water. Drain. Put one layer of eggplant in baking dish. Add one layer of cracker crumbs. Sprinkle 1 teaspoon onion flakes over crackers. (Can use fresh onions, chopped.) Repeat layers. Pour can of mushroom soup over all other ingredients. Can mix or just leave soup on top. Sprinkle cheese on top. Bake for 30 minutes at 325°.
Boil potatoes and slice thick. Slice apples and place with potatoes in layers in casserole. Dot with butter. Cover with juices, sugar and salt. Cover with foil. Bake at 400° until bubbly. Baste and lower heat to 350° and continue cooking 40 minutes. Add nuts and marshmallows and bake for 5 more minutes.
Mix Crisco, sugar and egg. Add the remaining ingredients. Bake in greased muffin tins at 350° for 20 to 25 minutes. Then roll in butter, cinnamon and sugar.
Cream sugar and margarine. Mix in other ingredients. Roll into small balls. Press in middle with thumb. Bake at 325° for 12 to 15 minutes. Cool before icing centers.
In large kettle, combine apple cider, cranberry cocktail juice, brown sugar, cinnamon sticks and cloves. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Serve hot! Serves 25.
Mix flour, sugar, baking powder, baking soda, salt and nuts together. Add in remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 minutes.
Mix cherry pie filling, crushed pineapple and Eagle Brand milk. Fold in softened Cool Whip. Pour into a 13 x 9-inch pan and freeze. Serve frozen.
Cut sausage in 1/2-inch pieces. Saute, part at a time, in large skillet until lightly browned. Remove to a paper towel. Preheat oven to 300°. In large bowl mix beans, onions, brown sugar and catsup, stirring thoroughly to combine. Stir in sausage. Divide between 2 to 3-quart casseroles or 1 large casserole dish. Lay pieces of bacon on top of bean mixture (if desired). Bake for 2 hours at 300° or until mixture is thick.
Cook noodles. Saute chuck in butter and add tomato sauce. Remove from heat. Combine cheeses and chives in bowl. In 3-quart casserole, spread one-half of noodles. Cover with all of cheese mixture. Add rest of noodles. Pour melted butter over noodles and then pour meat sauce over all. Bake in a 350° oven for 45 minutes to 1 hour.
In a large bowl, combine fruits and nuts. Stir together sour cream and Cool Whip and add to the fruit. Stir well and pour into a mold and freeze overnight. Unmold 10 minutes before serving.
Combine the first 6 ingredients. Add chicken, peas, celery, onions and eggs. Let stand in refrigerator for at least 2 hours before serving. Mix in potato sticks just before serving. Mound on lettuce. Yields 6 to 8 servings.
Mix the first 7 ingredients; set aside. Saute the ground beef; let drain. Prepare the onion, cheese and peppers and place in separate mounds ready to use. Grease a large iron skillet; heat.
Mix ingredients and put in casserole dish. Top with crushed potato chips. Heat to crispness, about 15 minutes at 350°.
Mix the dry jello with the dry cake mix. Add the eggs, oil and cold water and beat 4 minutes. Bake 30 to 35 minutes at 325° and cool. Grate the rind and squeeze the lemons. Combine this juice with the powdered sugar. Poke holes in the cake and pour this mixture over the cake.
Combine chicken, salad oil, orange juice, vinegar and salt. Let stand while preparing remaining ingredients or let stand overnight. Gently toss all together. Makes 12 servings.
Make stuffing according to directions. Add chicken and vegetables. Mix altogether. Heat in microwave until hot.
Mix and press 2/3 of mixture in a 9 x 13-inch pan.
Fry bacon; saute onion in some of the bacon fat. Stir all ingredients together and put in casserole. Bake 1 hour at 350°.
Stir with wire whisk until blended. Cover and chill 2 hours. Serve with salad.
Brown pork chops on both sides. Remove from frying pan. Put in small roaster, adding rice and tomato juice. Bake in 350° oven for nearly 1 hour.
Cook ground beef and onion in 4-quart Dutch oven, stirring frequently, until beef is brown; drain. Stir in sauce mix, water, salt, pepper, mustard and tomatoes; break up tomatoes. Heat to boiling, stirring constantly; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in noodles and vegetables. Heat to boiling; reduce heat. Cover and simmer 10 minutes longer. Makes 6 servings.
Wash and pat dry vegetables. Cut into bite size pieces. Peel carrots and slice into thin strips. Mix together Hidden Valley salad mix into the cottage cheese and mayonnaise. Refrigerate. Place on serving plate. Ready to serve. Keep chilled.
Combine and beat the cream cheese, egg and sugar. Stir in chocolate morsels. Set aside. Combine the flour, sugar, soda, vinegar, vanilla, cocoa, salt, water and oil. Beat well. Fill lined cupcake tins 1/2 full with chocolate batter. Top each with 1 heaping teaspoon of cream cheese mixture. Sprinkle with sugar and nuts, if desired. Bake at 350° for 20 to 25 minutes.
About 20 minutes before serving, in 10-inch skillet, on medium low heat in hot oil, stir all ingredients until well mixed. Cover pan and cook 5 minutes, stirring occasionally. Serve immediately. Makes 4 servings. 50 calories per serving.
Prepare cake mix as directed in a 9 x 13-inch pan. When done, poke holes all over cake. Pour can of sweetened condensed milk over hot cake. Then pour caramel over cake and spread evenly. Then sprinkle chopped walnuts over cake. Whip heavy cream with sugar until thick and fluffy. Spread over cake when cake is cooled. Refrigerate.
Mix veggies together and put into buttered pie plate. Mix Bisquick, milk and eggs together and pour over veggies. Top with cheese. Bake at 400° for 1 hour.
Sift dry ingredients together. Combine egg, shortening and corn. Add corn mixture to flour; mix until smooth. Drop by spoonful into hot, deep fat. Fry until golden brown.
Put pork or beef roast, dry beans, onion, garlic, seasonings and water into large crock-pot. Cover and cook for at least 10 to 12 hours, on low setting, or until meat falls apart. Serve on top of small Fritos with your favorite garnish. Serves several. Meat and bean mixture freezes well.
Beat eggs until foamy, gradually beat in oil and sugar. Add zucchini, cinnamon, salt, baking soda and	baking	powder. Mix well. Gradually blend in flour, mixing well after each addition. Fold in chopped nuts, and chips. Use Bundt pan or loaf pans, filling 3/4 full. Bake in 350° oven for 1 hour. Great with cream cheese. This recipe will make 6	small loaf pans.
Preheat oven to 350°. Grease 13 x 9-inch Pyrex pan. No bowl needed. In large pot over direct low heat, melt chocolate, butter and sugar. Remove from heat; whisk in eggs, one at a time. Whisk in vanilla and molasses. Stir in flour, nuts and chocolate chips. Bake 30 minutes. Cake is done when whole center puffs up and surface cracks across the center. Cool for hours before cutting. Center will fall during cooling. End product is fudgy. Add more flour for a more cakey brownie (yuck).
Cook cabbage in boiling, salted water for 10 minutes. Drain well. Place 9 x 13 dish. Saute onion in margarine until tender, then mix in cheese and soup. Pour this sauce mixture over cabbage and top with bread crumbs. Bake at 325° for 30 minutes or until bubbly. Serves 8 to 10.
Cut biscuits into 4 pieces. Shake in 3/4 cup sugar and 1 tablespoon cinnamon mixture. Grease tube pan. Put nuts in pan. Add coated biscuit pieces. Boil 1/4 cup sugar, oleo, brown sugar, 1 1/2 teaspoons cinnamon and water. Pour over biscuits. Bake 40 minutes. Turn out of pan while hot.
In dutch oven, over medium heat, cook Steak and Garlic in Oil until meat is browned. Add Onion; cook and stir for 5 minutes. Stir in 2 cups Water and the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. Combine Flour, Cornmeal and remaining Water; stir until smooth. Bring Chili to boil; add flour mixture; cook and stir for 2 minutes until thickened. If desired, garnish with low-fat Cheese, light Sour Cream, Onions and Olives.
Combine chip crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 325° for 15 minutes.
Cook sausage until done; drain grease. Add onion, celery, bell pepper. Mix soup, rice, and broth; add to sausage mixture. Let set overnight. Next day, add almonds and bake for 1 1/2 hours at 325 degrees.
Cream well cream cheese; add the crushed pineapple with juice last. Mix in mayonnaise, sugar, vanilla, salt, powdered sugar and Cool Whip. Blend well. Now add pineapple; blend well. Add the cranberries and the nuts. Mix easy. Pour into a 9 x 13-inch glass dish; cover and freeze. Just slice into squares and serve.
Remove florets from broccoli and cut into bite sized (don't use stalks). Combine broccoli, cauliflower, mushrooms, celery and green peppers; toss lightly. Combine remaining ingredients. Mix well and pour over vegetables. Chill at least 3 hours.
Combine sugar, syrup, water, salt and vinegar. Cook over medium heat, stirring constantly, until sugar is dissolved. Boil until 260° or until it has reached hard boil stage. Remove from heat and add butter and vanilla. Stir to mix. Slowly pour syrup over popcorn. Stir with wooden spoon. Dampen hands with cold water and press into balls. Wrap in plastic wrap.
Stir and let stand at room temperature all day (10 hours minimum). Starter is now ready to use. If bread is to be made, measure out Starter for recipe and return remaining portion to refrigerator, or put all of Starter in refrigerator to make bread another day.
Cream shortening and sugar. Add eggs, lemon extract and milk. Mix well. Add flour, baking powder and salt. Mix well. Chill 1 or 2 hours. Shape into 1 1/4 inch balls. Place on ungreased cookie sheet. Bake at 375° for 11 to 13 minutes. Do not overbake. Cool 1 minute in pan. Place on wire rack. Yield: 5 dozen.
Brown pork chops; add salt and pepper. After chops are brown, add mushrooms with liquid and the beef broth. Cook on low heat for 1 hour. Add Worcestershire sauce and rice. Continue cooking for 30 to 45 minutes more until rice is done.
Crush the crackers until they are fine. Mix them with all the other ingredients. Drop by tablespoons and fry in the butter.
In a large bowl, whisk together first 5 ingredients. Add vegetables; toss thoroughly to blend. Add cheese; toss lightly. Cover and chill 2 to 3 hours, stirring occasionally. Makes 8 servings.
Mix sugar and water into melted chocolate. Beat in egg. Add butter, 1 spoon at a time, beating well after each. Ice cake.
Heat oven to 425°. Beat eggs well; add milk, mustard, nutmeg and salt. Mix well. Add spinach and cheese to mixture. Stir well. Pour into crust. Bake at 425° for 15 minutes. Reduce heat to 300°. Bake until knife inserted in middle comes out clean, about 40 minutes. Let stand 15 minutes. Cut and serve.
Mix all ingredients and work into a crumb mixture. Roll into small balls; flatten with glass dipped in flour. Bake in slow oven (275°) for 40 minutes. Roll in powdered sugar until thickly coated. Makes 60 cookies. Delicious.
Pour boiling water over 100% bran cereal and let cool. Cream sugar and shortenings. Add eggs, cooled 100% bran and buttermilk. Add dry ingredients. Add All-Bran. Stir until moistened well. Store in covered dish. Can be kept in refrigerator 6 weeks. When ready to use, add raisins, dates, nuts, etc. and bake in muffin pans at 400° for 15 to 20 minutes.
Preheat oven to 350°. Butter the sides and bottom of an 8 x 12-inch baking dish. In bowl, mix eggs, half and half, yogurt, Feta and Swiss cheeses, parsley, basil and oregano. Spread 1/2 the angel hair pasta on the bottom of baking dish. Cover with salsa. Add 1/2 the shrimp. Add remaining pasta to baking dish. Pour and spread egg mixture over pasta. Add remaining shrimp and top with Monterey Jack cheese. Bake at 350° for 25 minutes (until bubbling). Cover with foil during the baking. Remove and let stand 10 minutes. Serves 6.
Mix all ingredients except tortillas together and spread on tortillas. Roll tightly and wrap in plastic wrap. Chill at least 2 hours. Cut in 1-inch slices and serve.
Brown meat and add salt, pepper and onion. Set aside. Mash Ro-Tel tomatoes and add 3 cans of soup. Stir well and add to meat.
Boil water, sugar and raisins for 10 to 15 minutes. In a small bowl, stir potato flour into 1/2 cup cold water. While stirring, pour the potato flour mixture into the boiling soup. Beat the egg in a bowl, then stir it into the soup. Add the lemon juice and peel and stir well. The soup is best served chilled.
Scoop out centers of potatoes, leaving skins intact. In a bowl combine potato centers with remaining ingredients except cheese. Beat until fluffy. Stir in cheese. Mound mixture into skins. Bake at 350° for 15 to 20 minutes.
Mix cake mix as directed. Divide batter in half. First half, add 1/2 can sweet condensed milk and 1 stick melted butter. Bake approximately 10 minutes or until firm.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into warm water and stir until dissolved, then add to mixture. Add flour; blend well. Cover and place in refrigerator for at least 5 hours. Dough must be in large mixing bowl as it rises slightly in refrigerator. This will keep a week to 10 days and may be used as needed. Three hours before using rolls, roll into desired shape, using enough extra flour to make dough easy to handle. Place in greased pan; allow to rise at room temperature for 3 hours or until double in size. Bake in 400° oven for 15 to 20 minutes.
Combine first 6 ingredients; stir in okra. (If batter is too moist, add a bit more hush puppy mix.) Pour into greased and floured 8-inch pan. Bake at 350° for 1 hour or until golden. Cut into squares.
Cook broccoli in salted water until tender. Drain. Melt butter. Stir in flour and salt until smooth. Add milk gradually, stirring until thickened. Add cheese. Cover and let stand until cheese melts. Stir to mix. Place broccoli in 1 1/2-quart baking dish. Pour cheese sauce over broccoli. Cover with bread crumbs. Bake at 350° for 20 or 25 minutes. Serves 6.
Wash peppers and cut off tops. Remove seeds. Boil (steam) in 1-inch of water for 5 minutes. Brown meat and onion. Drain. Add tomato sauce, rice and pepper. Cover and simmer for 5 to 10 minutes. Stand peppers upright in baking dish. Place 1/2 ounce of cheese in bottom of each, then fill with meat mixture. Bake, uncovered, at 350° for 25 minutes. Place 1/2 ounce of cheese on top of each pepper before serving.
Drain fruit and save all juices except orange juice. Mix reserved juices with pudding mix. Mix gently with fruit. Makes 8 to 10 servings.
Peel, cut up and cook potatoes until tender. Drain potatoes. Beat with mixer. Add butter and sugar. Beat well. Add the milk and eggs; continue to beat. Add salt and flavoring after beating well. Pour into 2 pie shells and bake at 350° until firm.
Cream butter, cake mix and 1 egg. The mixture is like dry pie crust mix. Press this into the bottom of an 8 x 10-inch pan.
Melt oleo in 4-quart baking dish. Add onion soup mix and mix well. Place chicken in a layer on top of mixture. Sprinkle the rice on top of this. Add the water. Cover and bake at 350° for 1 hour. Remove cover and brown. If you do not have a 4-quart casserole dish, you can halve this recipe and bake it in two 2-quart casseroles. Serves 10 to 12.
Peel and cube potatoes. Boil for 25-30 minutes. Cool, then dice. Add next 8 ingredients and mix.
Cook and drain noodles. Mix noodles, tuna, sour cream, milk, mushrooms, salt and black pepper. Pour into a 2-quart casserole dish. Mix bread crumbs, cheese and margarine. Sprinkle over noodle mixture and bake uncovered for 35 to 40 minutes.
Preheat oven to 350°. Season meat and mix all ingredients together. Place in pot and cover. Bake 30 minutes at 350°, then change to 300°. Continue baking for two and one-half hours. Stirring is not necessary. Serve over rice.
Mix all ingredients well. Divide into 1 pound packs. Wrap and freeze until ready to use.
Mix ingredients for stuffing in bowl. Stuff mixture into cornish hens. Brush hens with melted butter and season to taste. Roast at 350° for approximately 1 1/2 hours. During roasting time, water may be added. Baste often. Raise temperature in oven to 400° for last 10 minutes. Garnish may be added on serving platter for color.
Melt butter. Crush crackers. Beat all together. Pour in pan. Melt chocolate chips and pour over top.
Melt butter in baking pan. Add crushed crackers evenly over butter. Sprinkle chocolate bits over crackers. Add coconut. Place pecans evenly over coconut. Drizzle condensed milk over top of the pecans. Place in oven at 350° to 400° until coconut has a golden look. Let cool and cut in squares.
Bake in oven at 350° for 1 to 1 1/2 hours.