HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take medium size squash, wash and cut lengthway. Scoop out seed and pack with any of the ingredients. Bake until squash is tender, about 1 hour. Be sure to precook any of the stuffings. Cover before baking.
Heat butter in chafing dish or skillet; blend in flour, salt, dry mustard and pepper.	Heat until mixture bubbles, stirring constantly. Remove from heat; gradually stir in chicken broth and cream.	Return to heat and boil rapidly 1 or 2	minutes, stirring. Add hot sauce to slightly beaten egg yolks. Blend at	once and add	to mixture in pan; cook 2 minutes on	low heat. Add turkey, ham and ripe olives. Heat through. Serve on toast points, waffles or in patty shells. May also	be layered with macaroni in a casserole. End with cream sauce layer.	Makes 6 servings.
Mix squash and onions; sprinkle salt and mix well. Let stand overnight in cool place. Drain and rinse with cool water. Place all ingredients in large kettle. Bring to boil for 3 to 5 minutes. Cook squash until changes color. Put in jars; seal. May add red or green peppers for color.
Mix ingredients. Make 2-inch balls. Let stand for 1 hour. Brown in oven 15 minutes.
Preheat oven to 325° to 350°. Scrub potatoes; cut each lengthwise into 6 wedges. Place butter and oil into a 12 x 8 x 2-inch baking dish; set in oven to melt butter. Add potatoes; toss to coat well with butter mixture. Sprinkle with salt, pepper and paprika. Bake for 1 hour or until tender, turning potatoes occasionally.
Thaw bread. Spread pudding in 9 x 12-inch pan and dot with 1/2 stick of butter. Cut bread dough in small chunks. Dip in remaining butter (melted), then in brown sugar/cinnamon mixture, then in pecans. Place in pan on top of pudding and butter. Leave at room temperature overnight. Bake at 350° for 30 minutes.
Mix squash, onions and green pepper. Add salt and put in a large pan. Cover with ice water. Let stand 3 hours. Mix sugar, vinegar, turmeric, celery and mustard seed. Bring to a boil. Add rest of ingredients. Boil 2 minutes. Put into sterile jars. Seal. Let set one week. Chill before serving. Makes 5 pints.
In a large bowl, mix flour and sugar; set aside. In a saucepan, melt and bring to a boil the margarine, cocoa and water. Add milk, vinegar, soda, vanilla and eggs. Mix well and pour over sugar and flour. Mix this with a spoon. Pour into a well-greased and floured 11 x 7-inch pan. Bake at 450° for 15 to 20 minutes. Check with a toothpick.
In a saucepan saute onion in olive oil until golden and tender. Add artichokes and stir over low heat for about 15 minutes. Stirring often, add cheeses and bread crumbs. Mix well. Pour into well greased casserole. Sprinkle with a little bread crumbs. Dot with butter. Bake at 300° for 1/2 hour.
Mix cake mix, egg and Crisco. Pat into the bottom of a jelly roll pan. Pour sweetened condensed milk over mixture and cover with Bits 'O Brickle. Bake at 350° for 20 minutes.
In a saucepan, combine the sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Add the gelatin and lemon juice; stir until dissolved. Allow to cool to room temperature, about 30 minutes. Add the strawberries and stir gently to coat. Spoon into the pastry shell. Chill until set, about 3 hours. Serve with whipped cream. Serves 6 - 8.
Mix ingredients for cake together and place in a tube pan. Bake at 325° for 1 hour on lower shelf.
Let potatoes thaw slightly. Add other ingredients; mix well. Place in sprayed 13 x 9-inch dish. Bake at 350° for approximately 1 hour or until bubbly and golden brown on top. Add a few crushed potato chips after baking.
Cream margarine and sugar. Add eggs and blend well. Add grated carrots. Add sifted flour, soda, cinnamon and nutmeg. Mix nuts, dates, raisins and bread crumbs and add to mixture. Steam 2 hours in a shortening can or quart fruit jars with lids. Don't fill the containers more than half to 3/4 full to allow for expansion. The sealed fruit jars will keep several months.
Cook cornbread according to directions. Cool completely. Crumble in bottom of 9 1/2 x 11 1/2-inch pan or dish. Layer on top of cornbread, the kidney beans (washed and drained), then peppers, onions, tomatoes and bacon bits. Whip mayonnaise and cover the rest of the salad. Save a little of the cornbread and crumble it on the top just before putting the mayonnaise on it.
Melt butter in pan. Mix flour, milk and sugar; pour into pan. Pour fruit over batter. Cook 45 minutes at 325° to 350°.
Cut up large onions to taste in crock pot. Place cube steaks in pot. Cover with one can of beer (alcohol evaporates while cooking). Simmer gently 4-6 hours until tender. Thicken with package of beef gravy mix as desired.
Heat oven to 350°. In medium bowl, combine flour and sugar. Cut in oleo until crumbly. Stir in 1/2 cup chips. Press firmly in bottom of a 13 x 9-inch pan. Bake 15 minutes.
Combine all ingredients except popcorn. In a heavy saucepan, bring to a boil. Lower heat and cook to 250° on a candy thermometer. Mixture will bubble up in pan; watch it to keep from boiling over. Pour slowly onto hot popcorn and mix until well coated. Let stand 5 minutes or until mixture can be easily formed into balls. Butter hands and form into 3-inch balls. Makes 18 balls.
Combine butter or margarine, sugar and curry powder; bring to a boil. Drain the fruit. Arrange in a 9 x 13-inch Pyrex baking dish and pour hot sauce over it. Garnish with cherries. Bake at 325° until it bubbles (about 30 to 40 minutes). Serve hot. Very good with poultry, cured ham and pork. Serves 8 to 10.
Cream butter, sugar and vanilla. Combine flour and cocoa and blend into creamed mixture. Add pecans; beat on low speed until blended. Chill dough about 1 hour.
Mix all together with electric beater, then fold in whipped heavy cream. Turn into loaf pan (9 x 5 x 3 or mold). Freeze until firm. Can be prepared ahead of time.
Mix first 4 ingredients and freeze in cartons. To serve, let set out of freezer about 1 hour before serving. Chop up mixture and add ginger ale. Serves 20.
Preheat oven to 350°. In a bowl beat butter and sugars until light and fluffy. Add egg and combine with flour and soda. Stir in baking bits, raisins and nuts. Drop by rounded teaspoonfuls on greased cookie sheet. Bake 13-15 minutes. Cool 2-3 minutes on sheet before removing to racks to cool. Store in tightly covered container.
Mix all together. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Heat frozen waffles as directed on package. Top each with scoop of ice cream. Spoon berries over ice cream.
In the microwave oven in a 1-quart nonmetal casserole, cook butter or margarine, uncovered, on High powder for 1 1/4 to 2 minutes or until melted. Stir in shredded Swiss cheese, milk, snipped chives and dillweed. Microwave, uncovered, for 1 1/2 to 2 minutes, or until cheese is melted, stirring mixture once during cooking. Gently fold in stiffly beaten egg whites.
In large mixing bowl, put all ingredients except nuts. Beat at medium speed until well blended. Stir in nuts. Pour in loaf pans which have been greased on the bottom only. Bake at 350° for 55 to 60 minutes.
Stir and cook evaporated milk and sugar for 6 minutes. After it boils, take off heat. Stir in chocolate chips, marshmallow cream and nuts. (Set marshmallow cream in hot water to soften while sugar and milk are cooling.) Grease pans and line with wax paper. Pour fudge in pans and let stand 8 hours. Remove off wax paper and cut. Yield: 5 pounds.
To reduce unsaturated fat and calories, remove chicken skin. Rinse chicken with cold water. (Carefully clean hands and all surfaces to reduce risks related to salmonella bacteria from raw chicken.) In large, shallow baking dish, arrange chicken. In small bowl, mix together the remaining ingredients. Pour over chicken. Cover and marinate in refrigerator at least 2 hours or overnight. Prepare grill or broiler for cooking. Lightly brush rack with vegetable oil. Grill chicken 20 to 30 minutes, occasionally turning and basting with remaining marinade. Chicken is done if juices run clear when pierced. Makes 6 servings.
Cook chicken; do not add salt. Pick it off the bone; set aside. Save chicken broth. Melt margarine; stir into dressing. Save some dressing for top.
Preheat oven to 350°. Make sauce by combining barbecue sauce, sugar, 1 tablespoon of lemon juice and mustard in a small bowl. Set aside.
Mix butter, sugar and flour well. Add pecans and shape into fingers. Flatten just a little. Place on brown paper and bake at 350° until golden brown. Roll in confectioners sugar while still hot.
Heat all ingredients to boiling. Place chicken in a baking dish. Pour sauce over it and bake in an uncovered oven at 350° for 1 hour. Serves 6.
In a shallow bowl, blend the flour, curry, salt and pepper. Roll the lamb in flour mixture. In a casserole dish, heat the oil. Brown the lamb; remove and keep warm. Saute onion. Return the lamb to the casserole and sprinkle with remaining flour mixture. Pour the liquids over the meat and mix well. Add raisins, lemon juice and apples and cook, partially covered, until meat is tender, about 1 1/2 hours. Serve with rice, chutney and yogurt-cucumber salad. Serves 4.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Mix flour, sugar, cocoa, salt and baking soda in bowl. Set aside. In another bowl, mix water, oil, vinegar and vanilla. Add previous dry mix to wet. Mix. Stir quickly. Don't overmix. Pour in pan. Bake approximately 30 minutes or until toothpick inserted in center comes out clean. Mix milk, peanut butter, confectioners sugar and vanilla to frost cake. You can add more peanut butter for stronger taste.
Grease a large baking dish. Cook pasta according to package directions; drain and rinse. Toss with oil. Spoon into a large bowl.
Pour boiling water over jello to dissolve. Mix sherbet into hot jello with eggbeater. Leave slightly lumpy. Dice in banana and marshmallows. Mix so marshmallows are coated with liquid. Let stand until cool. Place in refrigerator. Sets quickly.
Over moderate heat, melt butter, sugars, and canned milk together. Bring to full boil, stirring constantly. Continue boiling for 10 minutes. Remove from heat; stir in vanilla and Marshmallow Creme. Pour half of hot mixture over butterscotch pieces, stirring until smooth. Add nuts. Pour in buttered pan/dish. Pour remainder of hot mixture over chocolate pieces, stirring until smooth. Add nuts. Pour over top of butterscotch.
Lay some cabbage leaves in bottom of pan. Saute onions, mushrooms and whatever else you want to add. Cook the rice. Saute the hamburger meat. Add onion mixture, eggs, rice and some chopped cabbage leaves. Lay this mixture on top of the cabbage leaves in pan. Top with rest of cabbage leaves. Pour tomato juice over all. Layer strips of bacon on top. Bake at 350° until bacon is cooked, then everything else will be done.
Mix all. Keep at room temperature for 6 to 8 hours, stirring occasionally. Replace in jar. Refrigerate.
Mix all ingredients together a day ahead of use so marshmallows will absorb pineapple juice.
Cream shortening with sugars; mix well. Add vanilla and beaten eggs. Mix. Add flour mixture, raisins and nuts. Bake until lightly brown 8 to 10 minutes in 350° oven on greased baking sheets. Bon appetit!
Drain salmon and mash into chunks. Dilute mushroom soup with 1 can of milk. Blend and spread in greased casserole dish. Sprinkle crushed potato chips over top. Cook in 350° oven until it bubbles.
In a large bowl with a wooden spoon, mix in order given. Place in a 9 x 13-inch ungreased pan. Bake at 350° for 35 to 40 minutes. Ice immediately.
Drain tropical fruit salad. Combine cottage cheese, yogurt and raisins. Layer in 4 glasses cottage cheese mixture, fruit salad and granola. Makes 4 servings.
Mix. Shape into a mold and refrigerate overnight. Serve with Ritz crackers.
Mix well the first 4 ingredients. Boil 1 minute. Add peanut butter and vanilla. Add oatmeal. Drop by teaspoon on wax paper. Let dry for several hours.
Combine flour, brown sugar and 1/2 cup chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping.
Fry wings. Sprinkle wings with hot sauce and roll them around until well coated. Serve with Ranch dressing for dipping.
Mix butter and milk. Add brown sugar and boil 1 minute. Add coconut and nuts. Pour over cake and brown lightly.
Spray a 9 x 13-inch pan with Pam. Arrange bread (cut in quarters) in 2 layers. Spread mushrooms and sausage over bread. Pour beaten eggs, milk and salt all over. Sprinkle cheese on top. Refrigerate overnight. Bake 1 hour at 350°.
Mix well and pour into shallow pans. Bake 25 to 30 minutes at 350°. Top with Powdered Sugar Icing or substitute peanut butter for part of butter in icing recipe to top with Peanut Butter Frosting. Cocoa may be added to this.
Preheat oven to 350°. Grease and flour Bundt pan. Combine the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs in a large mixer bowl. Beat on medium speed 2 minutes. Stir in pineapple. Pour into prepared pan and bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert cake onto a cooling rack. With a skewer, poke holes about 1-inch apart in cake, going almost to the bottom. Combine remaining cream of coconut and remaining rum. Slowly spoon over cake. Chill thoroughly.
Immerse cabbage leaves in boiling water until limp. Drain and set aside. Combine beef, onion, rice, egg, salt and pepper in bowl and mix well. Roll meat mixture in cabbage leaves, being careful to fold in sides and tuck in ends. Place in slow cooker. Stir pepper flakes (if used) and sugar into tomato sauce and pour over cabbage rolls. Cover pot and set at low. Cook 10 hours or set on automatic and cook 8 hours or until you're ready.
Boil and debone chicken. Dice meat. In large boiler, pour tomatoes and mash into small pieces. Add 2 cans cream of chicken soup and mix with tomatoes. Turn the heat on medium and begin to heat mixture slowly, stirring as you add the other ingredients. Allow mixture to heat after each vegetable is added. Add beans and liquid, creamed and whole corn. Continue to heat thoroughly. Add diced chicken pieces, salt and pepper to taste. Also, add 2 tablespoons of sugar. Refrigerate.
Cook noodles. In saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken. Heat through. Garnish with parsley, if desired.
Brown ground beef and drain. Add taco seasoning and tomato sauce. Simmer 15 minutes. Fill tortillas with meat mixture. Place rolled tortillas in 9 x 13-inch baking pan. Mix remaining ingredients in bowl except for grated cheese. Pour sour cream mixture over top of tortillas. Add grated cheese over this. Bake in 350° oven for 30 minutes.
Cut steak into 5 or 6 serving pieces. Place in slow cooking pot. Add dry onion soup mix, water and mushroom soup. Cover and cook on low for 6 to 8 hours. Great when served with mashed potatoes.
In a large skillet, saute olive oil, onion and garlic until onion is transparent. Add tomatoes, zucchini, salt, pepper and lemon juice. Pour mixture over cooked spaghetti.
Cook macaroni; drain, then add to drained sausage. Add succotash. Mix mushroom soup and milk, then stir into mixture. Pour into casserole; sprinkle generously with grated cheese. Bake 1 hour at 350°. Serves 6.
Cream butter and cream cheese for 2 minutes until creamy. Gradually add sugar at medium speed and beat 5 to 7 minutes. Add eggs, one at a time, and beat just until yellow disappears. Gradually add flour beating at lowest speed until blended after each addition. Stir in flavoring, chips and nuts. Bake at 325° for 1 hour 20 minutes.
Put milk and sugar over fire and allow to boil until a soft ball is formed. Add dates before removing. Allow to cool. Add vanilla and nuts. Pour on damp cloth. Shape into roll. Roll in powdered sugar and slice.
Cut apples in half and wrap each half with a rolled out biscuit. Place wrapped apples in a 9 x 13-inch baking dish. Mix remaining ingredients in saucepan. Bring to a boil and pour over apples. Bake at 350° for 1 hour. Good topped with whipped cream or vanilla ice cream.
Saute onion in bacon drippings in a Dutch oven until tender. Add okra and cook for 5 minutes, stirring occasionally. Add remaining ingredients, stirring well. Cover and simmer for 15 minutes or until okra is tender.
Preheat oven to 350°. Toast walnuts on a baking sheet in preheated oven 8 to 10 minutes, or until golden brown. Watch carefully, they burn easily. Set aside.
Heat oven to 325 degrees. Grease generously and lightly dust tube pan with flour. Sift together flour, soda, salt, sugar, nutmeg, allspice, and cinnamon. Add eggs one at a time. Add oil and buttermilk. Mix well. Add nuts, prunes, and vanilla. Beat for 2 minutes. Pour batter into prepared pan. Bake 1 hour.
Mix together well. Pour into greased 5-inch cast-iron skillet. Bake for approximately 25 minutes at 450° or until golden brown.
Grind the nuts and place in a bowl. Mix in the grated lemon rind and sugar. Fold in the 2 egg yolks (save whites in a bowl) and the whole egg; knead until all ingredients are well incorporated.
Grate cheese into a large mixing bowl. Add pimentos. In a small saucepan, beat 1 egg. Add vinegar and sugar. Cook until thickened. Add butter, then add all to cheese and beat with mixer until smooth. Refrigerate.
Combine strawberries, sugar and 1 cup orange juice in container of electric blender; process until smooth.
Put corn into food processor, pulse until finely chopped. Place in colander and drain 1 hour. Combine corn with remaining ingredients and stir well. Pour corn mixture into ungreased 2-quart casserole. Bake uncovered at 325° for 1 hour and 45 minutes or until set. Let stand 10 minutes. Serves 8.
Mix lime in 1 gal. water; soak cucumbers overnight. Drain and rinse. Soak cucumbers in ice water 2 to 3 hours; drain. Mix sugar, vinegar, water and salt; heat. Place pickling spice in a small bag; add cucumbers and pickling spice to vinegar mixture. Cook 40 to 45 minutes. Add a little mustard seed just before placing in sterile jars. Seal jars while hot.
Mix first 5 ingredients. Spread in a cookie sheet with a rim (spread very thin, about 1/3-inch thick). Bake 20 minutes at 300°. Remove from oven and, while hot, cover with 6 Hershey bars (no almonds). Spread evenly and cover with chopped pecans. Cut into approximately 1-inch squares (diamond design) while still warm.
Brown ground beef with onion and green pepper in skillet. Stir until crumbling; drain. Add remaining ingredients and 1 1/2 cups water, mixing well. Simmer, covered, for 25 minutes or until macaroni is tender, stirring occasionally, adding more water if needed. Serve immediately.
Line a 9 x 13-inch pan with whole graham crackers. Melt 1 1/2 sticks oleo in saucepan. Beat egg and 1/2 cup milk; add sugar. Add to melted oleo and bring to a boil, stirring all the time. Take off and add chopped nuts, coconut and graham cracker crumbs. Pour this over crackers in pan. Cover with another layer of whole crackers. Top with powdered sugar, 1 stick melted oleo, 3 tablespoons milk and vanilla. Chill and cut in squares.
Brown pork chops in skillet (light brown). Place in oblong pan. Cover with cream of chicken soup. Bake about 1 hour at 450°. Good served with Minute rice.
Grind peppers and onions. Combine with celery. Pour boiling water over and let stand for 5 minutes. Drain well and squeeze out excess water. Add rest of ingredients and cook 15 to 20 minutes. Pickling spice may be added if desired.
Mix cake mix, sour cream, eggs and oil. Pour one-half of the batter in a greased 9 x 13-inch pan. Mix the brown sugar and cinnamon; sprinkle over the batter. Add the other half of batter. Bake at 350° until done. Punch holes in the cake while warm and pour on a glaze of:
Mix well and roll into small balls (size of a walnut); place on cookie sheet. Mash with fork; sprinkle with sugar and bake at 375° for 10 to 12 minutes.
Drain pineapple and reserve juice. Dissolve gelatin in water. Add sugar and pineapple juice; bring to a boil. Remove from heat and add pineapple. Chill until partially thickened and/or jelled. Fold in Dream Whip.
In a saucepan, combine the ketchup, brown sugar, vinegar, soy sauce, onion, celery seed, 1/4 teaspoon salt, pepper flakes and liquid smoke if desired. Cook and stir over low heat for 10 minutes.
Mix in order given. Sift in dry ingredients. Roll in balls. Dip in sugar. Flatten with fork on cookie sheet. Bake 10 minutes.
Combine all ingredients; spread in a 13 x 9-inch baking pan. Bake at 350° for 12 to 15 minutes.
Mix cake mix, sour cream, eggs and water; blend with mixer 2 minutes or until creamy. Grease and flour a tube cake pan. Pour in 1/3 batter; sprinkle 1/2 of Jell-O around. Pour in some more batter and sprinkle in rest of Jell-O. Pour in rest of batter. Bake at 350° for 45 to 50 minutes. Cool 5 minutes. Dust with confectioners sugar.
Coconut Pie: Add 1/2 cup coconut to filling. Sprinkle a little coconut on top of meringue before baking.
Cream butter and sugar until light and fluffy. Blend in chocolate and vanilla. Add eggs, one at a time, beating well (at least 5 minutes) after each egg. Pour into pie shell and chill at least 2 hours. Serve with whipped cream.
Coat potatoes with oil. Place raw potatoes and remaining oil if any in 9 x 13-inch pan. Sprinkle onion soup mix over potatoes. Bake at 450° until done, about 40 minutes, mixing occasionally. Smells and tastes heavenly.
In mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into graham cracker crust. Chill 3 hours. Slice a variety of fruits and arrange on top of cheese pie.
Stir mayonnaise and flour in a 2-quart saucepan. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Stir in turkey and vegetables. Spoon into 1 1/2-quart casserole. Place pie crust over casserole (pressing edges to seal). Cut several holes in crust. Bake at 375° for 20 to 25 minutes or until golden brown. Makes 4 to 6 servings.
Cover raisins with water; cook until plump and drain, but leave a small amount of liquid on them. Beat egg yolks. Add sugar, sour cream, cornstarch, salt and vanilla. Add this to raisins and cook until thick. Let cool. Pour into baked pie crust. Top with meringue and bake at 350° until meringue is brown. Also good with Cool Whip instead of meringue.
Heat canned ingredients to bubbling. Add chicken. In large casserole dish, line with a layer of chips. Sprinkle cheese and add soup mixture. Layer another layer of chips, cheese and soup, ending with soup on top. Cover with remaining cheese and bake until bubbling.
Combine flour, cooking oil, paprika, salt and pepper; dip chicken in it. Arrange in a shallow pan. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 300° for 1 hour. Delicious served with rice!
Heat pie filling and sugar. Add water. Stir well. Add other ingredients and mix. (If you use Comstock pie filling, reduce sugar to 1/2 cup.) Put in refrigerator for several hours.
Beat egg whites until medium stiff. Drop egg yolks into cold water. Beat until foamy. Add sugar gradually, beating continuously. Sift cake flour, salt and baking powder. Fold sifted mixture into egg yolk and add vanilla or lemon. Stir egg whites and fold in. Use tube pan and bake at 350° for 35 to 45 minutes. Invert when done.
In large skillet, brown chicken in butter. Add vegetables and pasta and water. Cover; simmer 7 to 9 minutes, until vegetables are crisp-tender, stirring occasionally. Stir in sour cream; heat thoroughly. Makes 4 servings. Preparation Time: 20 minutes.
Mix the first 3 ingredients until fluffy. Pour into 2 graham cracker crusts. Bake 15 minutes at 350°. Cool.
Brown ground beef; drain, cool and set aside. Break lettuce into bite-size pieces. This will be the first layer. Second layer is onion and tomato. Third layer is ground beef. Fourth layer is cheese, tortilla chips and dressing. Chips and dressing should not be put on salad until ready to serve.