HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain squash. Cook onion with squash. Mash, add sugar, egg, mayonnaise and 1/2 cup cheese. Salt and pepper to taste. Pour in casserole dish. Make topping of 1/2 cup cheese, cracker crumbs and melted margarine.
Beat mixture until smooth and creamy. Spread on bottom of a serving plate. Sprinkle the following ingredients on top. Serve with chips.
Cook zucchini and onion in 1 tablespoon butter or margarine until transparent. Add carrot. Add soup and crumbs. Mix together and put into 8-inch casserole. Top with butter and crumbs. Salt and pepper. Bake at 350° until bubbly.
Preheat oven to 350°. Sift flour and baking powder together twice into mixing bowl. Cream butter and sugar together in separate bowl until light and fluffy. Add water, vanilla and egg yolk. Add flour mixture. Mix well. Form dough into walnut size balls. Slightly beat egg white; roll dough balls in egg white, then coat with nuts. Place on lightly greased cookie sheets. Bake for 5 minutes. Remove cookies from oven. Press thumbprint into each ball. Return to oven; bake for 8 to 10 minutes more. Remove to cooling trays; fill centers with bright jam or jelly. Makes 4 dozen.
Mix at room temperature. Refrigerate, if necessary. Press into small cake tins (1-inch tart size). Makes 24.
Butter 2-quart dish. Combine well drained beans and soup. Pour into casserole. Cover top with chow mein noodles. Top this with cheese, covering noodles well. If mixed before baking time, do not add noodles and cheese until ready to bake. Bake in 325° oven for 40 minutes.
Mix sugar and oil; add eggs one at a time. Add rest of ingredients; beat 2 minutes with electric mixer. Bake at 350° for 1 hour or until cake is done. Use tube pan or bake in layers.
Cream together cream cheese and cherry juice. Stir in remaining ingredients. Sprinkle coconut on top and let stand in refrigerator several hours.
Peel and cut potatoes in half. Cook until tender. Cook butter or oleo, brown sugar, salt and water until syrup is formed. Place potatoes in baking dish. Pour syrup over top. Bake at 350° for 30 minutes. Makes 4 servings.
Mix last 6 ingredients well. Spread on muffins. Cut in squares and broil until light brown. May be frozen before broiling. If used frozen, bake at 300°.
Mix all together. Form balls. Bake on 400 degrees for 10-12 minutes.
Drain peas; mix all ingredients. Refrigerate overnight. For large gathering, you may want to double.
Carefully look over oysters and remove any shell fragments. Pour 1 cup of water over oysters and drain. Pat dry with paper towel. Beat egg and add 2 tablespoons of water. Combine bread crumbs with salt and pepper. Dip oysters in egg mixture, then in seasoned crumbs. Repeat. Fry in deep fat at 375° to 385° for 30 to 40 minutes. Serves 2 to 4.
Cut the tops off the peppers close to stem and remove the seeds and membranes. Place upright in a casserole dish. Pour water over bottom of dish and cook covered on High 2 minutes. Drain water and set aside. In a large bowl, mix together the bread crumbs, herbs, cheese, parsley, eggs, celery leaves and onions. Add the cooked brown rice. Stuff the peppers with this mixture. Cook, covered, on High for approximately 8 to 10 minutes until peppers are tender. Top the peppers with 1 slice of tomato each. Pour spaghetti sauce over top. Cook an additional 3 minutes, or until sauce is hot.
Place in casserole layers of vegetables, soup and water chestnuts. Sprinkle top with cheese and onion rings. Bake for 30 minutes in a 350° oven.
Mix first two ingredients together, then knead in rest. Press into pan or roll into a roll, then slice. May be varied by adding nuts, chopped raisins or semi-sweet chocolate chips.
Line a 13 x 9-inch pan with single layer of graham crackers. Prepare one box of pudding according to directions, using 2 cups of milk. Immediately pour on top of graham crackers. Repeat with graham crackers and second pudding, placing on top of first layer. Top with third layer of graham crackers. Spread evenly with the chocolate Cool Whip. Garnish with shaved chocolate and/or extra plain Cool Whip. Chill 3 hours or overnight. Serves 12.
Beat the shortening and peanut butter until creamy. Add sugars; beat after each addition. Beat in eggs and vanilla. Add flour to peanut butter mixture. Shape into 1-inch balls. Place about 2 inches apart on ungreased baking sheet. Flatten with fork making crisscross. Bake at 375° until light brown, approximately 10 to 12 minutes. Remove from cookie sheet while warm.
Crust: Mix flour, butter and nuts. Spread in long cake pan. Cook at 350° until lightly browned. Let cool.
Mix instant pudding and milk until thick; add vanilla. Add about 1 cup of Cool Whip to mixture and mix well. Add bananas, as many as you wish. Pour into container. Put remainder of Cool Whip on top. Crumble graham crackers on top.
Mix sugar and orange juice. Set aside. Cream butter and sugar. Add sour cream alternately with dry ingredients. Fold in orange rind, raisins and nuts. This is a stiff batter. Use well-greased miniature muffin pans. Bake at 375° for 12 to 15 minutes. While still warm, dip them in the sugar-orange juice mixture. Cool on a wire rack. Makes 36 miniatures.
Bake in 2 angel food pans, 1 1/4 hours in 300° oven. I have mine at 250°. Sometimes I divide the dough in 3 bread pans. Put wax paper in pan first and dough next.
Beat egg yolks at high speed; gradually add sugar and beat until thick. Add beaten egg whites. Should be very thick and creamy. Add brandy or rum (this is optional). Serve in cups and eat with a spoon.
*For hotter wings, use up to 3/4 cup, the amount used in Buffalo.
Grease a 9 x 5 x 3-inch loaf pan. Preheat the oven to moderate (350°). Combine the self-rising flour, whole wheat flour, baking powder, cinnamon, nutmeg and cloves in a large bowl; stir together until well mixed. Add the beer, the honey or the sugar and the raisins; mix until well blended. Spread the batter in the prepared pan. Bake in the preheated moderate oven for 45 minutes to 1 hour or until nicely browned and a wooden pick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Saute the onions in the butter for a moment. Sprinkle them with the flour and as soon as they start to brown, stir in the stock. Add salt and pepper to taste and cook for about 20 minutes.
Mix all ingredients together and refrigerate 2 to 3 hours. Shape into bite size balls and freeze on cookie sheet until firm. Store in plastic bag in freezer and bake as many as needed at 350° for about 20 minutes. Serve hot on toothpicks.
Mix flour, cocoa, baking powder and salt. Set aside. In another bowl (large), cream together sugar, butter, Crisco and eggs (one at a time). Add vanilla. Mix flour mixture into cake; alternate with milk. Bake at 325° for 80 minutes. Ovens may vary.
Combine first 4 ingredients. Cool to lukewarm and add next 4 ingredients. Let rise in warm place about 1 hour. Then add the rest of the ingredients (except last one). Let rise 4 to 5 hours; put in greased pans, filling 1/2-inch thick. Let rise again 1 hour until double in bulk. Before baking, add topping to each cake. Dot with butter or margarine. Push in small amounts with finger 1 inch apart over entire cake. Sprinkle with brown sugar (1/2 cup per cake) and then sprinkle with mixture of granulated sugar and cinnamon sparingly. Bake at 375° for 20 to 25 minutes. Makes 5 to 6 (8-inch) cakes.
Melt together the first 3 ingredients; add Rice Chex. Stir until coated. Put mixture in a large paper grocery bag with 2 cups of powdered sugar; shape well until coated.
Blend together eggs, sugar and oil. Stir in flour, soda, cinnamon and salt. Fold in thinly sliced and chopped apples. Add nuts. Bake in greased or lined muffin pan at 350° for 25 to 30 minutes.
Beat egg whites, adding sugar slowly to form stiff peaks. Mix crackers and pecans in the egg white mixture. Pour into lightly buttered pie pan. Bake 45 to 50 minutes in 300° oven. Cool. Top with 8 ounce Cool Whip.
Cook cake in 2 layers as directed on box. Let cool. Crumble 1st layer of cake in bowl. Layer strawberries with juice, one layer of crushed pineapple with juice and 1/2 bowl Cool Whip. Sprinkle with pecans. Sprinkle 3 ounces of thawed coconut. Crumble 2nd layer of cake; repeat layers as directed. This should fill a punch bowl.
Melt butter in a large saucepan. Saute celery and onions in butter until transparent. Add pumpkin, stock and spices. Simmer over low heat 30 minutes to 1 hour, stirring often. Just before serving, stir in cream and reheat. Do not let boil. Can add sour cream to each bowl.
Combine cake mix and Cool Whip to eggs in large bowl. Mix well. Add lemon extract and mix again. Drop by teaspoon into dish of powdered sugar and coat well. Place on greased cookie sheet 1 1/2 inches apart. Bake until light golden brown about 10 to 12 minutes at 350°.
Mix all ingredients and spread on bottom of 9 x 13-inch Pyrex dish. Bake at 400° for 6 to 7 minutes. Watch closely. Let cool.
Scald milk. Add sugar, shortening and salt. Cool to lukewarm. Sprinkle yeast onto warm water in a large bowl. Add milk mixture and 2 cups flour; beat until smooth. Add enough flour to make a stiff dough; knead until smooth. Cover; let rise until double. Divide dough into 6 to 8 balls. Roll each out in the form of an elephant's ear.
Combine all ingredients except almonds. Pour into greased baking dish. Bake at 375° for approximately 15 minutes, or until lightly browned on top, having put the almonds on top for the last couple of minutes. Serve in a baking dish and use as a spread for crackers or for sliced raw cauliflower.
Dissolve jello in very hot water, add all other ingredients, mixing well. Allow to congeal overnight.
Mix all ingredients well. Pour into a 13 x 9 x 2-inch baking pan and bake 15 minutes at 350°.
Cut apricots in small pieces; combine with water; cover and simmer for 20 minutes.	Meanwhile, mix flour, butter and 1/2 cup sugar. Press crumbly mixture into greased 11 x 7-inch or 9 x 9-inch pan. Bake at 350° for 20 minutes. Mix 1 cup sugar, cornstarch, and salt; stir into undrained apricots and cook until thickened, stirring constantly. Remove from heat; stir in	remaining ingredients, reserving a little coconut.	Spread apricot mixture over baked crust; sprinkle top with remaining coconut. Bake at 350°for 25 minutes. Cool in pan; cut into bars. Makes 27 to 30 bars.
Butter a 13 x 9 inch pan. Measure the cereal into a large bowl. Heat the marshmallows, the chocolate chips, corn syrup and butter in 3 quart saucepan over low heat stirring occasionally until melted. Remove from heat. Stir in vanilla. Mix in Golden Grahams. Press mixture in pan using the back of spoon. Let stand at least one hour or refrigerate for firmer bar. Cut into 6 rows by 6 rows. Store loosely covered at room temperature. Makes 36 bars.
Place green beans in a 1-quart casserole, icy side up. Cook, covered for 8 to 10 minutes. Reserve. Combine beef cubes and onion in a 2 to 3-quart casserole. Cook, covered with waxed paper, for 8 to 10 minutes, stirring halfway through cooking time. Add tomato soup, 1/2 cup water, noodles, and green beans to beef cubes. Stir lightly and season with salt and pepper to taste. Cook, covered for 8 to 9 minutes. Stir and let stand covered 3 to 4 minutes before serving. Yields 4 servings.
While working on the beets, mix all other ingredients together and let simmer. Scrub beets well and boil until tender and skins start to peel. Peel skins from beets and cut into chunks or slice. Place beets into sterile jars and pour boiling syrup over them and seal.
Coat pasta with enough oil to prevent from sticking. In blender, combine remaining ingredients. Blend and pour over pasta. Can also add green pepper, black olives and pimento. Refrigerate. Keeps 4 weeks.
Bring syrup and sugar to a boil; remove from heat. Add peanut butter and Rice Krispies. Stir and press into 9 x 13-inch pan. Melt chocolate chips, butterscotch chips and butter or margarine. Spread over bars and cut in cubes.
Beat cream cheese. Mix in onion, parsley and seasonings. Cut cucumber into 1/8-inch sections lengthwise and then into tiny cubes. Stir into cream cheese mixture, mixing well. Cucumbers will "weep" adding liquid. Chill until serving time; overnight. Serve on cut-out shaped bread.
*Melt margarine. Use a small amount on the corn flakes. Toss until moistened.
Grate cheese coarsely. Soften margarine. Mix flour in it. Mix with hands. (Can keep in refrigerator for 2 weeks.) Shape into circles and overlap one side over date (can put nut inside date). Bake at 350° for 15 to 20 minutes. Do not brown.
Melt butter. Saute onion, celery and bell pepper until tender. Add red and black pepper to taste. Add dash of Tabasco sauce. Add crawfish tails and juice. After sauteing all of this until tender, stir in flour. Continue cooking about 3 minutes. Add water, bouillon cubes and parsley flakes to taste; simmer 10 to 15 minutes. Serve over rice.
Mix the pumpkin and the eggs together well and sift in the dry ingredients. Fold together and put into a well-greased loaf pan. Bake 1 hour until a knife inserted into the center of the bread comes out clean in oven at temperature of 350°.
Remove the stems from mushrooms. Mix crabmeat, melted butter and crumbled crackers in a bowl. Spoon into the mushroom tops. Place mushrooms on baking pan. Bake at 425° for 15 to 20 minutes or until tops have browned.
Put ingredients into bowl in the order given. Do not beat until all items are added. Beat well. Bake in 13 x 9-inch pan in 350° oven for 40 to 50 minutes. This was Jim's mother's recipe and when we would go to Pennsylvania for a visit, this cake was always on the table ready to eat.
Preheat oven to 375°. Grease a large baking sheet. Cream Snowdrift and sugars together in a mixing bowl until light and fluffy. Add eggs and vanilla; beat well.
Combine first 6 ingredients. Bring to boil; reduce heat and simmer, covered, 20 minutes. Press through sieve. Add salt, sugar and paprika. Chill thoroughly.
Use pudding mix in dry form as it comes from the box. Combine dry pudding, pineapple, whipped topping, marshmallows and nuts. Chill for several hours.
Husk corn and cut off cob. Bring all ingredients to a boil and simmer for 5 minutes. Stir once or twice. Cool and freeze in pint or quart bags.
Mix sugar, butter and Crisco until fluffy. Add eggs, one at a time; beat well. Alternate flour and 7-Up; blend together with vanilla. Bake 1 hour at 350° or until cake springs back when touched with finger. Use Bundt pan or loaf pan.
Chop almonds fine. Melt butter in large, heavy saucepan over low heat. Add sugar; stir until sugar dissolves. Add water and syrup; continue cooking over low heat until candy reaches 290° on thermometer or until a few drops in cold water forms a brittle. Stir frequently. While syrup cooks, melt chocolate in a double boiler. Remove candy from heat; quickly stir in nuts. Pour thin layer on cookie sheet. When cool, spread top of brittle with thin coat of chocolate; sprinkle with chopped walnuts. When set, do the other side. Break into pieces when chocolate hardens.
Cook meat until brown; drain off fat. Add garlic, parsley, basil, salt, tomatoes and spaghetti sauce. Simmer 1/2 hour, stirring occasionally. Combine Ricotta and Parmesan cheeses; add eggs, salt and pepper.
Combine all ingredients; mix well and pour into a greased 2-quart baking dish.
Wash and soak beans. Cook meat with onions and seasonings, then add ketchup. Mix beans and meat mixture together and cook until beans are done.
Combine all ingredients and stir together in casserole dish. Bake covered at 350° for 45 minutes to an hour.
Mix dry ingredients. Pour oil and milk into a bowl. Add dry ingredients and stir into a ball. Make 1/2-inch balls. Bake on a raised pie tin in a	12-inch Dutch oven for 15 minutes at medium-high heat.
Combine berries in a large bowl. Carefully mix yogurt and almond extract with berries. Garnish with mint leaves and chill until serving.
Empty 1 can beans into a well-greased baking dish. Combine sugar and mustard. Sprinkle half the mixture over beans. Place 1/2 the bacon pieces over the sugar mixture. Top with the remaining can of beans. Sprinkle the remaining sugar-mustard, chopped bacon and catsup over the beans. Bake, uncovered, in a 325° oven for 2 1/2 hours. Makes 8 servings.
Combine cream cheese and milk in saucepan; stir over low heat until smooth. Stir in chicken, chilies and seasonings; heat thoroughly, stirring occasionally. Fill taco shells with meat mixture, lettuce and tomatoes.
Mix crushed Ritz crackers with 1 1/2 sticks melted butter and make a crust in a 9 x 13-inch pan. Bake at 350° for 10 minutes; cool.
Prepare stuffing as directed on package and place in a 9 x 13-inch greased pan. Spread 1 can of soup over the stuffing. Top with 6 browned pork chops, seasoned with salt, pepper and garlic salt. Spread other can of soup over pork chops. Cover and bake at 350° for 60 minutes. Uncover and continue baking 30 minutes.
Combine sugar and eggs; add flour and soda, then add vanilla. Last stir in fruit cocktail including the juices. Beat well until all fruit begins to break up, about 3 to 4 minutes. Bake in 350° oven for around 40 minutes.
Bring to boil and cook low. Test in water until a soft ball forms. Beat and cool until ready.
Mix together lightly beaten eggs, sugar, vanilla and sweetened condensed milk. Pour into canister, then add 1 gallon of milk to fill line on canister. Stir until well mixed, then crank away or plug in for those lucky ones who have automatic ice cream makers!
Mix all ingredients thoroughly. Add beaten egg whites last. Bake in two 9-inch cake pans at 350° for about 35 minutes.
Mix milk, juice and eggs. Pour into graham cracker crust. Garnish with lime rind. Refrigerate at least 3 hours.
Melt butter in microwave. Add peanut butter, graham crackers and powdered sugar. Press evenly into ungreased 9 x 13-inch pan. Set aside. Melt chocolate chips until smooth. Spread evenly over mixture. Let stand until chocolate hardens. Cut into squares.
Heat oil in large pan. Saut onion 3 minutes. Add jalapeo and garlic; saut 1 minute. Add meat; saut 3 minutes or until brown, stirring to crumble. Stir in apple and next 7 ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thick. Remove from heat; remove cinnamon sticks and stir in almonds. Makes five 1-cup servings.
Grind vegetables. Cover with boiling water. Let stand 10 minutes. Drain off water. Add sugar, vinegar and salt. Boil 10 minutes. Add mustard mixed with flour. Boil 3 minutes. Add 1 quart dressing. Bring to boil. Pour into jars and seal.
Lay chicken in bottom of 9 x 13-inch pan. Mix remaining ingredients and pour over chicken. Bake, uncovered, 1 1/2 hours at 350°.
Beat together the egg and milk, then stir in remaining ingredients. Add enough paprika to make batter lite pink. This batter can be used to fry onion rings, vegetables, fish, etc.
Cook broccoli 5 minutes drain; mix soup, mayonnaise, eggs, onion, and cheese.	Pour over broccoli in 1-1/2 quart Casserole. Sprinkle Ritz over top. Bake at 350 degrees for 30-40 minutes.
Cook rice according to directions. Brown pork well; add soy sauce, water, bouillon cubes, sugar, molasses and mushroom juice. Simmer 20 minutes or until pork is done. Add celery, onion, bean sprouts, water chestnuts and bamboo shoots. Cook until vegetables just tender. Add mushrooms. Thicken with cornstarch. Serve over rice and noodles. Garnish with slivered almonds.
Combine hamburger, tomato soup, onion, Worcestershire sauce, salt and pepper. Spread on 16 bun halves. Place on cookie sheet; broil until done, about 15 to 20 minutes.
Cook macaroni according to directions. Drain and set aside to cool. Drain fruit, putting the juice in a saucepan. Add the sugar and flour to the fruit juices. Cook, stirring constantly, until this thickens. Add the eggs and cook a little longer. Remove from stove and add the vanilla. Mix this with the macaroni and refrigerate overnight. Before serving, add fruit and Cool Whip. Decorate the top with cherries.
Dissolve Jell-O in water and chill. When Jell-O begins to set, fold in blackberries and pineapple. Place in a 9 x 13-inch dish. When firm, add topping.
Stew chicken; debone, if necessary. Set aside. Cook broccoli. Place cooked broccoli in a large, buttered baking dish (or use vegetable cooking spray). Cover broccoli with cooked chicken.
Cook until clear and thick, sugar, tapioca, water and vanilla. Blend together flour, brown sugar, oatmeal, butter or margarine, cinnamon and rhubarb. Press half of crumb mixture firmly into a greased 9-inch square pan; distribute 4 cups of rhubarb evenly over that, then pour thickened syrup over rhubarb. Top with remaining crumbs. Bake at 350° for 40 to 45 minutes.
Sift together dry ingredients. Add molasses and margarine to milk. Combine ingredients and beat well. Bake on a slightly margarinized hot griddle, turning only once. Yields about 15 cakes.
Mix all ingredients in a quart jar. Makes 2 cups. Once you make this dressing, you will use no other. It's fantastic!
In bowl, mix together yogurt, garlic, salt, cardamon, chili powder, cinnamon and ginger. Add chicken and marinate for 2 hours. On broiler rack, arrange chicken in single layer, skin side down. Place rack 6-inches from heat and broil, basting with marinade 20 minutes. Turn chicken and broil, basting with marinade, 15 minutes longer or until fork can be inserted in chicken with ease. Makes 4 servings.
Arrange cooked broccoli in greased casserole dish, 9 x 13-inches. Combine mayonnaise, lemon juice and soup. Cube chicken and arrange on broccoli. Pour sauce over chicken. Melt margarine and toss with stuffing mix. Add to casserole and bake at 350° for 25 to 30 minutes.
Combine milk and lime juice in a bowl. Blend in beaten yolks and turn out into crust. Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, one tablespoon at a time, beating until stiff peaks form. Spoon over pie shell, sealing edges. Bake at 325° for 15 minutes.
Mix first 5 ingredients together. Beat egg and pour into a 1/2 cup measure. Add evaporated milk to top to make 1/2 cup. Stir into dry ingredients with fork. Add a little more milk if needed. (Batter should be quite stiff.) Grease small flat jellyroll pan. Drop batter on in lumps. Flour hands and press batter flat all over. Bake at 375° for about 18 to 20 minutes. (Double for large jellyroll pan.)
Beat egg whites stiffly. In separate bowl, beat margarine, egg yolks, powdered sugar and salt. Fold into the egg whites. Put crushed cookies into buttered 2-quart Pyrex dish (reserve some for top). Top with the egg yolk-egg white mixture. Then pour the crushed pineapple on top, juice and all. If too juicy, add a row of cookies on top. Whip the Dream Whip according to package directions and spread on top. Put the reserved crushed cookie crumbs on top. Refrigerate.
Heat oven to 375°. Combine all ingredients, except ground beef and ketchup. Mix well. Add ground beef and mix lightly, but thoroughly. Mound loaf and place on foil or press into 8 x 4-inch loaf pan. Bake for 1 hour. Drain; cover with 1/4 cup ketchup and let stand 5 minutes.
In skillet, in hot oil, cook chicken 10 minutes or until brown on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Reduce heat to low. Cover. Simmer 5 minutes or until chicken is fork-tender, stirring occasionally.
In a shallow baking pan, grease all potato chunks with olive oil. Shake spuds and onion soup mix in a bag. Arrange in pan. Bake 40 minutes at 375°. Stir once after 20 minutes.
Preheat oven to 350°. Prepare and bake Cookie Crust. Meanwhile, in a large bowl beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Immediately pour over hot crust; spread evenly. Bake 25 minutes until firm around edges.
Chop mushroom stems and onion. Microwave until soft, about 4 minutes. Add cream cheese and breadcrumbs and also chopped bacon. Mix well. Put in refrigerator to cool for an hour. Take spoonfuls, roll and stuff mushroom caps. Bake at 350° for about 1 hour, until mushrooms are brown and toasted on top.