HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash, onion, salt and pepper until tender. When tender pour off water. Place squash in casserole dish. Add green chili, mushroom soup and Pet milk or low-fat milk. Stir and add Cheddar cheese soup. Spoon over the top. Do not mix in soup. Top with bread, chips, cornflake crumbs or croutons. Brown in a 350° oven about 15 to 20 minutes.
Wash bean mix; place all ingredients in crock pot or large pot with cover. Bring to a boil and cook slowly until beans are tender.
Combine egg and oil in a shallow dish; beat well and set aside. Combine breadcrumbs and Parmesan cheese in a shallow dish. Dip turkey in egg mixture. Dredge in breadcrumb mixture. Place turkey on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes, or until done. Serve turkey with commercial marinara sauce. Yields 4 servings.
Brown ground meat in skillet; add onions. Drain. Add seasonings. Drain chilies, then add all other ingredients. Heat; serve with Longhorn cheese and crackers. Tastes like you cooked for hours.
Drain beans and peas. Add chopped pimento, bell pepper, celery and onions. Heat sugar and vinegar until sugar dissolves. Let cool. Add salt and Wesson oil. Pour over vegetables. Let marinate for 24 hours. Drain before serving, if desired. Keeps for several days.
Grease 15 x 10-inch pan. Combine all ingredients. Mix well. Press into pan. Bake at 450° for 8 to 10 minutes. Cool. Cut into 1 1/2-inch squares.
Wash and thinly slice cucumbers. Chop onions and pepper. Add to cucumbers. Cover with salt. Let stand 3 hours. Bring vinegar and dry ingredients to a boil. Add cucumbers, onions and pepper and heat thoroughly. (Do not boil.) Pour into sterilized jars and seal.
In 10-inch skillet, saute chopped onions and broccoli in butter or margarine until onions are tender. Cook rice according to package directions in 2-quart saucepan. Add chicken soup and cheese spread to onions and broccoli. Stir all this into cooked rice. Grease 2-quart casserole dish with 1 teaspoon butter or margarine. Pour mixture into this. Bake at 350° for 20 minutes or until it is bubbly. Serves 6.
Mix sour cream, lemon juice, Worcestershire, onion, salt and pepper. Dip chicken in mixture, then in crumbs to coat. Bake in a glass dish sprayed with Pam for 35 to 40 minutes at 325°.
Mix together Velveeta cheese, pimentos and add mayonnaise to desired consistency until smooth. Keep refrigerated. Makes excellent sandwiches.
Fill with water and 1 cup of pickling salt for 14 days. Drain off and wash. Fill with water and 1 tablespoon alum for 24 hours. Drain, fill with vinegar for 24 hours. Drain off and add 3 cups sugar the first day, 3 cups the next day, 3 cups next day for 3 days. Leave in same jar. Take out as you want them. Better if they are chilled or kept cool.
Dissolve jello in water. Let it partly chill. Combine cream cheese and sugar, then add jello. Whip milk with mixer; add to sugar, cream cheese and jello mixture. Pour in graham cracker crust. This will make 2 large pies. Chill at least 2 hours or overnight. Keep refrigerated.
Mix crabmeat with dry bread crumbs, onion, salt and parsley. Add egg and mix well. Fill mushroom caps with the mixture and sprinkle with buttered crumbs and cheese. Place in moderate oven (350°) until lightly browned or under preheated broiler with the broiler rack 3 inches from flame. Allow to brown lightly before serving. Shrimp, finely cut, may be substituted for the crabmeat. Serves 4.
Combine potato soup, milk, seasoned salt, chicken, vegetables and 1/2 of French fried onions; cover and bake for 20 minutes at 375°.
Cream butter and sugar until light and fluffy. Add egg yolks and vanilla. Beat until well blended. Alternately add flour an milk to batter a little at a time until blended. Beat the egg white until stiff and gently fold them into the batter. Take 1/3 of the batter and stir in chocolate syrup. Layer batter in tube or bundt pan as follows: Pour 1/2 of white batter into the greased pan. Pour in chocolate batter and then pour in remaining white batter. Bake at 300 degrees for 1 1/2 hours. When cool, turn out and dust with confectioners sugar.
Combine butter, orange juice, 1/2 cup sugar and orange rind. Cook over low heat for 2 minutes, stirring constantly. Pour almost all into lightly buttered large muffin tin or a cake pan. Sift flour, salt and baking powder together. Cut in shortening; add milk. Stir until dough follows fork around the bowl. Knead for 1/2 minute.
Combine, heat and set aside the water, oleo and brown sugar. Mix flour, baking powder, 1 tablespoon sugar, salt, Crisco, eggs and milk like pie crust. Roll; spread grated apples over dough evenly. Sprinkle sugar and cinnamon over apples. Roll jelly roll fashion. Cut in 1-inch slices. Lay flat in syrup and pour remaining syrup over rolls. Bake at 350° for 30 minutes.
Combine all ingredients, except chicken. In 3-quart casserole, arrange breasts. Pour sauce over. Cover and bake at 325° for 1 hour. Remove cover and bake 15 minutes to brown.
Dip cheese in egg; coat with combined crumbs and sesame seed oil. Repeat. Fry in hot oil (350°) for 1 to 2 minutes or until lightly browned. Yield: approximately 2 dozen. Delicious!
Mix thoroughly by hand. Drop by teaspoon on greased and floured cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix in order given. Pour into greased and lightly floured loaf pan. Bake in 325° oven for 1 hour. Let cool and wrap in foil.
Place the yeast and cumin in a large bowl. Stir in 1/3 cup of the lukewarm water until the yeast is dissolved. Stir in the remaining 1 1/3 cups of water. Gradually stir in the remaining flour.
Mix shredded cheese in mixer for 2 minutes at low speed. Add chili powder and mix. Gradually add cream cheese. Increase mixer speed and add half and half gradually to insure smoothness. Scrape bowl frequently to maintain consistency. Add remaining ingredients and blend until creamy.
Put bread cubes on bottom of pan. Fry and drain sausage. Place sausage on top of bread in a 10 x 1 3-inch baking dish. Blend all ingredients and pour over sausage and bread cubes. Bake at 350° for 45 minutes.
Boil pineapple and sugar for 5 minutes. Add strawberry Jell-O and stir to dissolve. Beat cream cheese and evaporated milk. Fold into pineapple mixture. Chill.
Mix together pineapple, Eagle Brand milk, Cool Whip and lemon juice. Mix well and pour into graham cracker crust or nut crust. Top with nuts and coconut.
Mix sugar and milk in large bowl; add potatoes. Beat eggs; add butter. Combine two mixtures. Add other ingredients and mix. Pour into a 2-quart casserole and bake for 1 hour at 450°. Yields 10 to 12 servings.
Have Crisco and butter at room temperature. Pour hot water on Crisco and butter and beat well. Add flour, salt and baking powder. Mix together and put in refrigerator. Keeps very well.
Mix shortening and sugar. Add eggs and beat. Then add juice and rind. Mix dry ingredients and mix with first mixture. Mixture will be thick. Form into small balls. Place on cookie sheet and flatten with heel of hand. Bake at 350° for 10 to 12 minutes.
Mix all ingredients together in baking dish. Blend 1 cup of shredded Cheddar cheese and layer on top. Bake 20 minutes at 350°.
Mix all ingredients in order given. Put in greased baking dish. Put a lump of butter the size of a walnut on top and bake in moderate oven 30 to 40 minutes. Serve with whipped cream.
Heat olive oil in kettle or Dutch oven. Cook onion, garlic and salt over medium heat about 5 minutes, then stir in celery, carrot, oregano, black pepper and basil. Cover and cook over very low heat, about 10 minutes, stirring occasionally. Run canned tomatoes through food processor. Add to onion mixture, along with bell pepper, zucchini and beef broth. Cover and simmer about 15 minutes. Add beans and simmer for another 5 minutes. Bring soup to low boil; add pasta. Stir and cook until the pasta is tender. Stir in the fresh tomatoes. Serve with grated Parmesan cheese.
Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine.
If using onion and bacon pieces, saute in oil. If onion and/or bacon are not used, add rice and hot oil and stir. Add consomme and French onion or onion soup envelope. This liquid should cover rice at least 1/2-inch above. If it doesn't, add another can of consomme or water. Add salt and optional pepper and stir. Cook, uncovered, on medium-high heat until water is almost all absorbed. Do not stir during time. Cover (do not stir) and cook on medium-low heat for 15 minutes. Uncover; sprinkle Parmesan cheese and stir as you sprinkle it to coat evenly. Cover and cook for 10 more minutes on low heat. Uncover and fluff with fork. Cover and simmer until ready to serve. Makes 4 servings.
Mix flour, shortening and salt together. Beat egg yolks, lemon juice and water together and add to flour mixture. Divide mixture in half. Roll out first half like pie crust and place in large 10 x 15-inch pan. Cover crust with a layer of fresh sliced apples. Sprinkle apples with mixture of 2 tablespoons flour and 3/4 cup sugar. Roll out second half of dough mixture and place on top of apples. Bake at 450° for 45 to 50 minutes.
Dissolve gelatin in water (boiling). Add mayonnaise. When cool, add cheese and vegetables. Turn into mold; chill to set. To serve, cut into squares or invert mold onto serving platter and garnish with green olives or other vegetable decorations. Makes 6 to 8 servings.
Roll cheese inside ham. Place toothpick in ham to hold in place. Microwave on High for 1 minute or bake 3 to 5 minutes at 350°.
Place ingredients in a pan and bring to a boil. Simmer boil for 15 to 20 minutes or until beans are cooked. Serves 2 to 3.
Melt margarine in a skillet. Add corn and onion. Fry on low heat until onions are clear. Very good.
Put drained spaghetti into a large pan or 13 x 9-inch cake pan. Shred the Cheddar and Mozzarella cheese and spread on top. Mix beaten eggs and milk and pour over spaghetti and cheese. Add the spaghetti sauce and top with hamburger. Bake at 350° for 30 minutes. Serves 8.
Combine softened cream cheese and crushed pineapple until well blended. Chill. Shape into a ball and roll in chopped nuts.
Line bottom of dish with wafers. Mix pudding and milk. Alternate layers of pudding and wafers. Top with Cool Whip.
Coat chicken with flour. Brown in a skillet or frypan, turning to brown evenly. Sprinkle onion, garlic and other seasonings over top; add water. Cover tightly and simmer until tender, 3 to 3 1/2 hours. If water evaporates, add more water. Fifteen minutes before chicken is done, cook noodles. Lift chicken out of pan. Blend noodles with pan drippings; arrange around chicken.
In skillet cook garlic buds on low heat to flavor oil. Remove garlic and discard. Add to oil the diced potatoes, onions and green pepper. Stir and cook over medium heat until pepper and onions are tender. Add salt, pepper and eggs. Cook over low heat until eggs are set around edges, 10 to 12 minutes.
Soak beans overnight. Drain beans adding 2 quarts of water. Slice sausage and add remaining ingredients. Cook until beans are tender, approximately 2 hours. Serve over rice.
Brown sausage and diced onions; mix sausage, onions, noodles, salt and pepper. Make cheese sauce with milk and cheese. Add to mixture. Place in casserole dish and top with bread crumbs.
Mix all ingredients together; mix well. Bake in a 350° oven for 40 minutes.
Mix margarine and sugar; add beaten egg and chopped dates. Cook together over low heat until dissolved. Add one cup chopped pecans. Cook 10 minutes longer, stirring constantly. Remove from heat; add vanilla and stir. Add four cups Rice Krispies. Mix well; form into small ball. Roll in flaked coconut. Powdered sugar can be used if you want instead of coconut. Can be made in advance and refrigerated or even frozen for days. Makes about 4 dozen.
Do not peel, thoroughly wash and slice zucchini thinly. Add onions and peppers. Add 3 tablespoons salt, cover with cracked ice (4 to 6 trays) and mix thoroughly. Cover and let stand 3 hours or overnight in refrigerator. Drain. Combine remaining ingredients, pour over mixture. Heat just to a boil. Seal in hot sterilized jars.
Cook noodles and strain. Rinse. Cover bottom of 9 x 13-inch greased pan with noodles. Beat butter and cream cheese until smooth. Incorporate eggs, one at a time. Beat in sour cream, vanilla and sugar. Slowly pour mixture over noodles. Do not mix.
Melt chocolate over hot water. Sift flour with baking powder, soda and salt. Beat eggs until thick and light; gradually add sugar, 1/4 cup at a time, beating after each addition. Add salad oil and cooled chocolate; beat until well blended. At low speed, add dry ingredients until smooth. Add grated zucchini and nuts with wooden spoon. Stir until well combined. Pour into well-greased and floured 10-inch tube pan. Bake for 1 hour and 15 minutes in 350° oven.
Bring the first 6 ingredients to boil, then add cream of tartar. Boil to 270° crack stage. Remove from heat and add butter, vanilla and soda. Have ready 6 quarts of popped corn kept warm in the oven. (This helps when coating the corn with the syrup mixture.) Use a wooden spoon and stir in the syrup mixture, thoroughly coating the popped corn. Tell everyone to get their hands ready to form the balls. (Wash and butter hands.) Popcorn balls can be made to your size criteria. Some like big ones. I make mine small and lightly packed.
Prepare lasagna according to package directions and drain. In medium bowl, combine Ricotta, spinach, 1/2 Mozzarella, Parmesan and eggs. Mix well. In 15 x 9 baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half of the remaining Mozzarella, remaining lasagna and sauce. Cover and bake at 350° until bubbly (about 45 minutes). Uncover. Top with remaining Mozzarella and parsley. Bake 15 minutes. Let stand 10 minutes before serving. Serves 12 to 15.
Cream butter and sugar. Add egg yolks (slightly beaten), bananas, nuts, flour sifted with baking powder and salt, egg whites (beaten stiff) and then baking soda dissolved in sour milk. Pour into a 12 x 8 x 2-inch greased pan or 2-quart pan. Bake in a 350° oven for 30 minutes.
Melt margarine. Pour over remaining ingredients and mix. Spread 1/2 of this mixture in a 9 x 13 pan. Top with ice cream (softened), then add rest of mixture. Freeze.
Combine all ingredients. You may add more mayonnaise according to texture or taste. Chill.
Slightly brown chicken breasts. Season with a sprinkle of salt, pepper and nutmeg. Transfer to oven pan.
Cream shortening and sugar. Add eggs, food color, water (use food color bottle) and vanilla. Sift all dry ingredients except baking soda. Add sifted ingredients alternately with buttermilk. Beat 10 minutes. Dissolve baking soda in vinegar and fold into batter. Do not stir.
Mix all ingredients and pour into unbaked pie shell. Bake for 20 minutes at 350°. Turn to 300° and bake another 10 minutes.
Cook all ingredients except apple cider until thoroughly warmed. Add apple cider. Serve hot.
Drain juice from pineapple and fruit cocktail. Mix altogether and refrigerate. Add cherries to top for color. Make in morning before using at night.
Brown ground chuck, salt, pepper and garlic powder. Drain. Add sauce, paste and water. Stir until smooth. Add Italian seasoning and sugar. Stir. Bring to boil and lower heat to simmer. Simmer 2 or 3 hours (more or less). Stir often.
Blend all ingredients except asparagus. Pour over asparagus in shallow dish. Do not use metal. Marinate overnight. Remove from marinade to serve.
Put in baking dish in oven at 350° until oleo melts. Grate 5 large apples. Place on double pie crusts, one at a time. Roll like jelly roll. Cut in 1-inch pieces and place in syrup mixture. Bake at 350° until dough is brown.
Flake crabmeat and remove bones. Beat remaining ingredients until fluffy. Fold in crabmeat. Chill. Yields 1 cup.
Pound chicken breasts between waxed paper to flatten. Brush top side with melted butter. Place 2 to 3 asparagus spears on each breast, roll and secure with toothpicks. Combine bread crumbs, Parmesan cheese and seasonings. Roll each breast in remaining melted butter, then in bread crumb mixture. Place in 13 x 9 x 2-inch baking pan and bake at 350° for 45 minutes to one hour. Meanwhile, make sauce.
Cook sausage until brown. Drain grease. Separate crescent rolls into triangles. Place on ungreased 12-inch pizza pan with points towards center. Spread sausage over crust. Sprinkle with potatoes. Top with cheese. Mix eggs, milk, salt and pepper together. Pour over top. Sprinkle Parmesan cheese over top. Bake at 375° for 25 to 30 minutes.
Cook beans until done. Sear pork; remove fat. Add to beans the brown sugar, molasses, salt, mustard, onion, catsup and enough water to cover beans well. Cook until flavor and consistency is thick (slow over low heat at 250°).
Salt, pepper and flour cube steak slices. Brown steak in a small amount of oil. Drain oil. Add soups and rice; bring to a boil. Add browned steak slices. Cover pan; lower heat to low. Cook for 15 to 20 minutes, until rice is tender.
In a small bowl, beat all ingredients until fluffy. This is really good on baked mashed sweet potatoes and yeast rolls.
In heated olive oil, brown	chopped garlic, celery, onion and green pepper. Add eggplant (pared if desired), cut in small pieces (slice in eighths, lengthwise, then cut 1/4 to 1/2 inch wide). Cook until soft,	stirring in with other vegetables. Add salt, pepper, cumin and tomato sauce. Can be served as a dip for other vegetables or corn chips. Best served in	a halved pita bread as a sandwich. Can be served hot or cold.
Bring Karo and sugar just to boiling. Remove from heat and add peanut butter, vanilla, salt and Rice Krispies. Pat into a 9 x 9-inch pan. Melt chocolate chips and butterscotch chips together (either in a double boiler or in the microwave) and spread over Rice Krispies. Cool and cut into bars.
Mix all together the night before. Bake at 350° until macaroni is tender.
Mix veggies, soup, 1/2 can French fried onions, 1/2 cheese, sour cream and pepper. Bake in 1-quart covered casserole at 350° for 30 minutes. Top with rest of onions and cheese and bake uncovered for 5 minutes. You may add fresh mushrooms and extra sour cream if desired.
Coat chicken with flour, seasoned with salt. Saute chicken on all sides in oil in skillet until brown. Drain. Place in crock-pot. Stir lemonade concentrate, brown sugar, catsup and vinegar. Cook on high for 3 to 4 hours. Remove chicken. Pour liquid into saucepan. Return chicken to crock-pot. Cover; keep warm.
Mix the Bisquick and buttermilk together, then cut 1/2 stick of butter into small pieces. Then take the other 1/2 stick of butter and melt in a small bowl. Mix the butter into the Bisquick and buttermilk. Take a small amount of Bisquick and put on a cutting board, then roll dough out and cut biscuits up. (It should make 24.) Roll in butter, then put in pan and bake at 425° for 10 minutes or until done.
Combine all ingredients, except mayonnaise, being careful not to mash. Stir in mayonnaise, stirring carefully until well blended. Garnish with sliced boiled eggs and sprigs of parsley.
Mix milk, sugar, salt and butter or Crisco and let cool to lukewarm. Dissolve yeast in water; let set until it foams, bubbles, or is completely dissolved. Add to the cooled milk mixture. Add eggs and flour to the milk and yeast mixture; beat well. Pull out the beaters; cover and let rise overnight at room temperature. In the morning, divide dough in half and roll out on a lightly floured surface to circles 1/2-inch thick. Cut each into 16 wedges; roll each wedge toward the center for crescent rolls. Place on greased baking sheets. Cover; let stand at room temperature for 4 hours. Bake 10 minutes at 400°.
Cook manicottis and rinse; drain well. Mix all ingredients except sauce. Prepare a baking dish or pan by spreading 1 cup of sauce on the bottom. Fill the shells with cheese and place on sauce in the dish. Take remaining sauce and cover the manicottis down the center. Sprinkle with Mozzarella cheese on top. Bake at 400° for 20 to 25 minutes.
Hard-boil eggs; plunge into cold water and shell immediately. Put eggs in a quart jar. Combine remaining ingredients; bring to a boil and pour over eggs. Cover and cool. Refrigerate overnight or for at least 8 hours.
Wash and wipe chicken pieces. Cream butter; leave at room temperature. Spread butter on skin side of chicken. Shake chicken in bag with flour, salt and pepper. Place chicken, skin side up, in shallow, greased baking pan. Bake in preheated 325° oven for about 45 minutes.
Cream together butter and margarine; add sugar, flour and oatmeal. Chill and then shape into tiny balls. Place 3 inches apart on greased cookie sheet. Flatten each ball with bottom of a glass that has been dipped in flour. Bake in a preheated 350° oven for 15 minutes. Cool and remove from cookie sheet. Sprinkle powdered sugar on top of each cookie and enjoy! Makes 5 dozen.
Boil shrimp shells and crab boil in 2 quarts water for 20 minutes. Drain and cool the liquid. Discard shells and seasoning. Make a roux, using grease and flour in a large heavy pot, stirring constantly over low to medium heat, until dark brown in color. Add onions, bell pepper, celery and cook until clear. Add green onion and parsley. To the cold shrimp broth, add enough cold water to make 4 quarts of liquid and then add to roux mixture. Bring this to a boil and reduce to medium heat. Add crab, oysters, shrimp and okra. Season to your taste with sauces and salt. Simmer on low heat at least 1 hour. Serve over steamed rice with saltine crackers.
Place a layer of the torn angel food cake on the bottom of a cake pan or a parfait dish, then a layer of strawberries, another layer of angel food cake and then lastly cover with Cool Whip. Refrigerate 2 to 3 hours before serving. Can be served right away, but is best 2 to 3 hours in refrigerator. Also can substitute regular Cool Whip for light or nonfat Cool Whip.
Cut beef diagonally across grain into 1/8-inch slices. Heat oil in wok or medium skillet over medium-high heat. Add beef and seasonings and stir-fry until beef is browned. Add vegetables and stir-fry until vegetables are tender-crisp. Blend ginger, cornstarch, soy sauce and 1 tablespoon water in small bowl; add to beef and cook, stirring until sauce is thickened. Serve over rice.
Mix all the ingredients, except hominy, almonds and bread crumbs, over a low fire until blended. Drain hominy and place in a	buttered casserole dish. Pour soup mixture over hominy. Cover with bread crumbs.	Almonds may be mixed with soup	or sprinkled on top. Bake at 350° for about 30 minutes. Excellent with turkey, ham or barbecue.
Preheat oven to 350°. In medium bowl, with wire whisk or fork, beat eggs, corn syrup, sugar, butter or oleo, vanilla extract and salt until blended. Stir in dates. Pour mixture in unbaked 9-inch pie shell. Arrange pecans on top. Bake 40 to 50 minutes, or until set.
Combine sugar, jello and water in pan. Bring to boil; stir to dissolve. Remove from heat and stir in fruit. Set aside to cool. Combine milk and cream cheese; beat until smooth. Stir into jello mixture, then add nuts. Pour into 2-quart mold. Serves 20.
Mix cream cheese, lemon juice and party dip by hand using a spoon or whisk. Form mixture into a ball. Roll ball in crushed pecans to evenly cover. Wrap ball in cling wrap and refrigerate at least 1 hour before serving. Garnish with parsley and serve with sesame crackers.
Stir together flour, sugar, baking powder, lemon peel and salt. Make a well in center. Combine egg, milk and oil. Add this mixture all at once to flour mixture and stir just until moistened. (Batter will be lumpy.) Carefully fold in blueberries. Grease muffin pan or use paper baking cups. Fill each 2/3 full. Bake at 400° for 20 to 25 minutes. If desired, dip tops of baked muffins in melted butter and sugar (1/4 cup melted butter and 1/3 cup sugar). Makes 12 muffins.
Peel potatoes and dice. Clean carrots and onion. In a skillet, put 1 tablespoon of oil. Add onion; saute. Add potatoes and carrots; boil after adding the water. When vegetables are tender (15 minutes), drain thoroughly. Add corned beef or any meat that's shredded or diced; hamburger is even pretty good if very lean. Stir mixture. Add seasonings; let all cool to room temperature.