HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash in water with no seasoning. Drain and mash with fork. Add onion, carrot, soup, sour cream, margarine and 1/2 to 3/4 of stuffing. Place in casserole and sprinkle top with remaining stuffing. Bake 30 minutes at 350°.
Combine honey and Kitchen Bouquet in a large skillet. Place over low heat. Turn chops to coat meat on both sides. Increase heat to medium, brown chops and remove them. Add a little apple juice to skillet, stir to loosen bits of meat. Add yams and apples. Top with chops. Pour remaining apple juice and seasonings over chops. Bring to a boil, cover and cook over low or medium heat until tender, about 45 minutes. Baste occasionally. If necessary, add more apple juice. Makes 4 servings.
Sift together flour, baking powder and salt. Cut in shortening with fork until mixture resembles coarse corn meal. Add milk and blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly 30 seconds and roll 3/4-inch thick. Place on lightly greased pan and brush tops of biscuits with butter. Bake at 475° for 12 to 15 minutes.
Preheat oven to 350°. Grease a 9 x 13 pan.
Mix all ingredients in casserole dish and bake for 1 hour at 350 degrees.
Grease 9 x 13-inch pan. Line pan with day-old bread. Add Cheddar cheese and then bacon. Combine eggs, milk and salt. Beat well and pour over the pan. Cover and refrigerate overnight. Garnish with mushrooms and bake at 325° for 60 minutes.
Crumble sausage into skillet; cook until browned. Spread cubed bread into a 13 x 9-inch baking dish; then browned sausage and cheese. Beat eggs, milk and mushroom soup together. Pour over layered bread and sausage mix. Set in refrigerator overnight. Bake at 325° for 40 to 45 minutes. Cut into squares.
Combine all ingredients. Top with cheese. Bake for 350° for about 30 minutes.
Beat eggs slightly; add sugar. Mix well. Add ingredients in order listed, mixing well. Pour into uncooked 9-inch pie shell. Bake at 375° for 10 minutes. Reduce to 300° and bake 30 to 35 minutes.
Mix all ingredients except chicken. Put into a 9 x 13-inch baking dish. Put chicken on top of rice mixture and season to taste. Bake at 375° for 45 minutes to 1 hour. Put sliced almonds on top (optional).
Grind clams and drain well. Mix other ingredients together and add clams. Fry in oil until golden brown.
Combine the apples, nuts and raisins and set aside. Combine the flour, cinnamon, salt, baking soda, vanilla, eggs and oil. Mix all ingredients by hand. Pour into a greased 9 x 13-inch pan and bake at 350° for 40 to 50 minutes. Remove from oven. Cover with a towel for 1 hour and then cut into squares.
Bring butter, brown sugar, syrup and salt to a boil. Reduce heat. Cook and stir 5 minutes. Remove from heat. Add soda. Pour over popcorn and mix thoroughly. Bake at 200° for 1 hour. Stir every 15 minutes.
Melt cheese and oleo. Add crab and mushrooms; spoon onto quartered muffins. Broil until slightly browned.
Roll out rolls on a 15 x 10-inch cookie sheet. Bake at 375° for about 10 to 15 minutes. Cool. Spread mixture of cream cheese, dressing packet and Miracle Whip to top of crust. Then top with assorted vegetables such as: green onions, broccoli, cauliflower, mango, etc. Place in refrigerator for about 1 to 2 hours before serving.
Saute onion in butter until tender and mix all ingredients together. Bake in a 9 x 13-inch baking dish, covered, for 1 hour at 350°.
Cut meat into cubes and marinate at least 24 hours. Perfect for preparing meat for kabobs.
Cook and drain hamburger. Spread in bottom of large casserole pan. Mix in the tomato soup. Drain green beans; spread on top of meat. Peel and boil potatoes; mash (milk and butter). Spread on top of the green beans. Cover with foil. Bake for 45 minutes at 350°. Serve.
Mix tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover with wax paper. Microwave at High for 2 minutes; stir. Reduce power to Medium. Microwave 5 minutes, stirring once. Mix corn flake crumbs with Parmesan cheese and parsley flakes. Dip chicken in beaten egg, then in crumb mixture. Place in 10-inch square microwavable casserole. Cover with wax paper. Microwave at Medium-high (70%) until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time. Do not turn over. Pour sauce over chicken, then sprinkle with the Mozzarella. Sprinkle with additional Parmesan. Microwave at Medium-high until Mozzarella melts and sauce is hot, 2 to 5 1/2 minutes. Makes 4 servings.
Combine cream cheese, mayonnaise, Tabasco and lemon juice. Mix well. Stir in olives, then oysters (carefully). Serve with raw vegetables or crackers. Makes 2 cups.
Spread pizza sauce on cut sides of bun. Place your chosen meat on each bun (if pepperoni 5 to 6). Cover with cheese; place on broiler pan. Broil at middle position for 10 minutes or until cheese melts. Serve hot.
Sift together flour, pudding mix and baking powder. Combine egg, milk and melted margarine; add to dry ingredients. Mix well. Spread in a greased 8 x 8 x 12-inch pan. Drain peaches, reserving 1/3 cup liquid. Chop peaches and sprinkle atop batter. Beat together the cream cheese, 1/2 cup sugar and reserved peach liquid. Pour atop peaches. Combine 1 tablespoon sugar and the cinnamon. Sprinkle over all. Bake at 350° for 45 minutes. Cool. Makes 8 servings.
Sprinkle the package of dry jello over the cottage cheese. Fold in the Cool Whip. Drain the can of crushed pineapple and mix into cottage cheese mixture. Serve and eat or may be chilled.
In food processor with knife blade attached, blend frozen strawberries until strawberries resemble finely shaved ice, stopping processor occasionally to scrape down sides. Add yogurt and confectioners sugar. Blend until smooth. Serve immediately.
Mix everything together except oleo, corn flakes and Mozzarella cheese. Put into a 13 x 9-inch baking dish. Mix oleo and corn flakes together. Sprinkle over potato mixture. Bake at 350° for 30 minutes or until bubbly. Sprinkle cheese and bake for 20 to 25 minutes.
Combine brown sugar, granola and cinnamon in a medium bowl. Mix well. Put equal amounts of mixture into each apple. Put apples in a large baking dish. Place 1 teaspoon margarine on each apple. Pour water into baking dish and bake at 350° in a preheated oven for 1 hour. Add more water if necessary.
Mix batter and drop by 1/2 teaspoon into deep fat (oil) until brown. (Push batter off with your finger.)
Melt chocolate in butter. Cool and add rest of ingredients. Mix well and bake in prepared Bundt pan for 1 1/2 hours at 300°. Remove cake while hot and place under tight fitting cover until cool.
Cut fillet into serving pieces. Place in a baking dish. Sprinkle with 1/2 salt and pepper, dry mustard and lemon juice. Pour over fish. Sprinkle with toast crumbs and parsley flakes. Bake at 350° for 20 to 30 minutes. Makes 4 servings.
Mix all ingredients in greased casserole dish. Bake at 350 degrees for approx. 45 minutes.
Mix all ingredients together and let stand in refrigerator overnight. Good for dip or to add to dressings for potato or cabbage salad. One envelope Lipton dry vegetable soup mix may be substituted for the Ranch dressing mix.
Melt the peanut butter with the butterscotch bits. Add the noodles and peanuts. Mix well. Drop by a teaspoonful onto waxed paper. Allow to harden. This yields 5 dozen pieces.
Combine all but the shrimp in a blender or food processor and blend. Add the shrimp and process or chop. Refrigerate. Yields 1 1/2 cups.
Mix ingredients in a large bowl. Pour in a large baking dish (sprayed).	Top with dots of margarine and about 1/2 cup cornflake crumbs. Bake for 1 1/2 hours in 325° oven. Do not overbake.
Beat eggs. Add sugar, oil and vanilla. Beat well. Mix together flour, soda, cinnamon and salt. Add to first mixture. Add fruit and nuts. Pour into greased and floured (or sprayed) 9 x 12-inch cake pan. Bake at 350° for 40 to 45 minutes. May be glazed or served with whipped topping.
Mix flour or crumbs, nuts and butter or margarine. Press into 2 or 3-quart baking dish or pan. Cook for 20 minutes at 350°. Cool.
Mix well. Use 1/3 cup cocoa mixture with 1 cup of hot water. Add a little more to make a richer taste.
In a large bowl, combine broccoli, raisins, walnuts, bacon and onion. Set aside. Make the salad dressing by combining mayonnaise, sugar and lemon juice in a bowl. Mix well. Pour dressing over salad mixture and chill. Let set for at least 2 hours before serving.
Place approximately 1 tablespoon prepared stuffing mix in center of each fillet and roll up. Place in square baking dish sprayed with Pam (glass for microwaving), seam side down. Repeat with other fillets. Mix together bread crumbs, parsley flakes and seasoned salt. Spray top of each fillet with Pam and sprinkle with bread crumb mix. Microwave at 50% power for 15 minutes, turning every 5 minutes. Serve with topping of White Sauce.
Combine first 8 ingredients. Add chicken, coating well. Let stand in refrigerator overnight. Remove chicken; roll in crumbs and arrange in 9 x 13-inch shallow pan.
In top of double boiler cream butter and powdered sugar. Add the slightly beaten egg. Cook over hot water until coats the stirring spoon. Cool. Whip the cream and combine with the custard mixture. In individual tall dessert glasses or large glass bowl layer the crushed wafers, peaches, ginger and custard cream, ending with custard cream to keep peaches from air.
Combine blueberries, 1 cup sugar and 1/4 cup water. Cook over low heat, approximately 15 minutes. Combine cornstarch and 3 tablespoons water. Mix well. Add to blueberry mixture. Cook until thick. Combine flour, margarine and pecans. Press into 9 x 13-inch dish. Bake at 350° for 20 minutes. Cool.
Beat eggs. Add oil, sugar, zucchini, vanilla and honey. Mix well. Sift all dry ingredients together. Add gradually to zucchini mixture. Fold in nuts. Bread can be baked in several containers. Bundtlet pans bake 20 to 30 minutes in 350° oven. Never fill pans more than 1/2 full. Check with toothpick for doneness. Empty tin cans (fill 6 regular size green bean cans 1/2 full) and bake as directed.
Remove skin, excess fat and bones from chicken breasts; cut meat into bite size pieces. In large bowl, combine chicken pieces, pineapple chunks and juice and next 4 ingredients. Heat in preheated 450° oven for about 45 minutes or until chicken is fork-tender and mixture is heated through.
Dissolve gelatin in the boiling water. Add nuts, apples and cranberry mixture. Pour into mold and let stand in refrigerator for several hours.
Pour in quiche dish. Bake at 350° for 45 minutes. Serve with salsa, sour cream, guacamole, tomatoes. Enjoy.
Mix all and pour into pie shell. Top with another pie shell. Bake at 350° for 1 hour.
Mix ingredients in the order given. Pour into greased bread pan. Bake for 1 hour at 350°.
Press in a 13-inch pan 1 stick melted oleo and graham cracker crumbs. Whip together powdered sugar, 1 stick oleo and egg whites. Spread over crumb mixture. Layer bananas and pineapple and top with Cool Whip. Decorate with nuts and cherries. Refrigerate.
Cream butter and sugar. Add eggs, then vanilla, flour and salt. Mix	well; add soda to buttermilk and stir well. Add to mixture and beat	3 minutes. Bake at 350° for 1 hour and 10 minutes. Add black walnuts, if desired.
Mix sugar and flour in a small bowl. Set aside. Mix eggs, melted butter or oleo and buttermilk. Stir in flour and sugar; mix thoroughly. Add vanilla and lemon juice. Pour into unbaked pie shell. Bake at 350° about 45 minutes or until set.
Crumble the first 4 ingredients together; spread on cookie sheet. Bake at 350° to brown it. Stir often; it browns quickly. Cool. Press into an 8 x 12-inch glass pan, reserving small amount for topping. Mix together the cream cheese, powdered sugar and Cool Whip; spread over crumb crust. Top with pie filling and crumbs.
Combine first 6 ingredients. Melt butter. Dip chicken in butter, then crumb mix.
Combine all ingredients in a bowl and stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup).
Soak prunes overnight and then stew until tender. Remove stones and beat the prunes to a smooth pulp. Make a meringue with egg whites and sugar. Beat prunes into this mixture and pour into dish that has been well-greased. Bake at 325° for 20 minutes.
Beat the eggs; add water and salt. Stir in flour slowly until dough is soft and dry. Divide into 3 balls. Roll thin and spread out to dry. When really dry, cut into strips and then into desired widths.
Mix well. Put in Bundt pan sprayed with Baker's Joy. Bake at 350° for 45 minutes.
Put layer of noodles in casserole. Arrange chicken on noodles. Follow with celery and onions. Cover with soup mixture, then rest of noodles. Bake at 350° for approximately 30 minutes. Longer if refrigerated.
Mix pumpkin and honey. Add eggs. Mix spices together and add to pumpkin. Add unbeaten light and heavy cream to mixture. Pour into unbaked pie crust. Preheat oven to 450°. Bake 15 minutes at this temperature to let crust set. then reduce heat to 325° for remainder of time, approximately 50 minutes. To Serve: top with whipped cream.
Mix well and pour into unbaked pie shell. Bake at 375° for 45 minutes.
Sprinkle nuts evenly in bottom of a well-greased 10-inch Bundt pan; set aside. Combine sugar and cinnamon. Cut each biscuit into quarters; roll each piece in sugar mixture. Layer coated piece in pan. Combine brown sugar and butter; pour over dough. Bake in 350° oven for 30 to 40 minutes. Cool bread in pan 10 minutes; invert onto serving plate. Yield: 1 (10-inch) ring.
Cook onion and garlic in oil in saucepan until onion is tender. Add remaining ingredients; bring to a boil. Cover, reduce heat and simmer until rice is tender, about 5 minutes. Makes 7 main dish servings.
Cook sweet potatoes in boiling salt water 10 minutes. Cool, peel and slice 1/2-inch thick. Arrange in 2-quart casserole. Combine brown sugar, cornstarch, salt and cinnamon in saucepan. Add nectar and water. Cook over medium heat until thickened. Stir in butter and nuts. Pour over potatoes. Bake at 350° for 25 minutes.
Slice and layer 9 x 13-inch pan with one roll mix. Mix remaining ingredients and spoon over cookie layer. Slice other roll and layer over cream cheese. Bake at 375° for about 45 minutes or until done.
Grease 2 (12-hole) muffin pans; set aside. Preheat oven to 400°. In a large bowl, cream together butter, eggs and sugar. Reserve 3 teaspoons flour. In medium bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture. Place berries in large bowl; sprinkle with reserved flour and turn gently with large spoon until berries are lightly coated. Fold berries into batter. Fill each muffin pan 3/4 full and sprinkle tops with sugar. Bake for 15 to 20 minutes or until muffins pull away from sides of pan and turn golden brown and crumb on sides.
Knead until soft and elastic. The longer you knead, the better your bread will be. Cover and let rise in a warm place. Bake at 400° for 30 minutes. Makes 3 loaves.
In large bowl, toss apple with lemon juice to prevent darkening. Add grapes and cabbage. Mix to blend sour cream, honey, aniseed, salt and pepper; spoon over salad. Toss lightly. Chill 1/2 hour. Makes 4 servings.
Cook onion and margarine in frying pan. Add remaining ingredients and mix in casserole dish. Bake at 350° for 1 hour.
Cook carrots until tender, but firm, not mushy. Drain. Heat sugar and	vinegar to dissolve sugar. Cool. Add salad oil and tomato soup. Slice or chop onion and pepper; add to carrots. Refrigerate overnight.
Bake cornbread. Put in layers the onions, cucumbers, green peppers, celery and chopped tomatoes. Put in kidney beans. Mix sweet pickle juice and mayonnaise or salad dressing (Ranch) together. Pour this on top of cornbread and layer of vegetables. On top of this put shredded cheese. It is now ready to eat, but the longer it sets, the more tasty it is. Store in refrigerator in closed container.
Remove seeds from peppers. Chop peppers and onions. Pour boiling water over the vegetables and let stand 5 minutes. Drain. In a stainless steel or enamel kettle, add other ingredients and cook for 20 minutes. Seal in sterilized jars.
Sift together dry ingredients; add milk egg and onion. Stir to moisten. Drop a small tsp. of batter for each puppy into a hot deep fat fryer. Cook till golden brown.
Beat egg in bowl, add cubed bread, then crab meat and seasonings. Stir; add butter and lemon juice last. Turn into a greased dish. Dot with butter and paprika. Bake at 350° for 30 to 40 minutes.
Dissolve yeast and 1 teaspoon sugar in 1/4 cup lukewarm water, taken from total amount listed. Let stand 10 minutes. Scald milk. Add sugar, salt, water and shortening. Cool to lukewarm. Add yeast mixture and flour gradually, beating thoroughly after each addition. Turn dough out on slightly floured board and knead until smooth, about 10 minutes. Place in a greased bowl. Brush top lightly with melted shortening. Cover. Let rise until double in bulk, about 1 1/2 hours. Divide into two portions. Shape into loaves and place in two greased bread pans. Cover. Let rise until double in bulk. Bake at 375° for 45 to 50 minutes. Yields 2 loaves.
Mix and let stand in refrigerator overnight. Mix and put in 9 x 13-inch baking dish. Bake 1 hour at 350°.
Pare, core and slice the apples. Chop up the green tomatoes if you are using them. Combine with the raisins. Place in a pan with the orange rind, orange juice and cider. Cover and simmer until the apples are very soft. Stir in the sugar, cinnamon, cloves and crackers until well blended.
Beat egg yolks and add condensed milk. Mix well and add lemon juice. Pour into a graham cracker crust and top with meringue. Bake until brown. Refrigerate until ready to serve.
Melt butter. Mix all and pour into uncooked pie shell. Bake at 400° for 10 minutes and at 350° for 20 to 25 minutes.
Cut ends off of bread and pinch out bread from inside of loaf. Put bread that has been pinched out in bowl and mix with the milk and egg; set aside. Saute the beef and spices until done, then mix the cheese with beef and spices until melted. Mix meat mixture and bread mixture together; stuff into French bread shell. Wrap in tinfoil and bake for 10 minutes at 375°. Open foil and pour melted butter mixed with garlic butter and dill weed over top of loaf. Bake 5 to 7 minutes longer.
Mix cream cheese and marshmallow cream together; add powdered sugar. Eat with fresh fruit. Must be refrigerated.
Lay chicken breasts in 8 x 12-inch pan. Cover with foil; bake at 350° for 15 minutes. While chicken cooks, mix cheese and chili. Cover each breast with mixture; pat to hold in place. Sprinkle evenly with green onion and bacon. Return to oven, uncovered. Bake until chicken is white in center of thickest piece and cheese melts, about 10 minutes. Scatter avocado over top. Serve with sour cream to taste.
Soak bread in water and hand squeeze water out. It's like wet dough. Work into meat until it's all dissolved. Add egg, tomato sauce, onion, salt, pepper and garlic powder. Top meat loaf with sauce.
Mix first 4 ingredients. Add egg yolk and milk. Roll out half and put in jelly roll pan. Crush 1 cup corn flakes and put on bottom crust. Put apple mixture on crust and roll half of crust; put on top (slit). Froth egg white and spread over top crust. Mix powdered sugar and lemon juice. Drizzle over top when hot. Bake at 400° for 1 hour in 11 x 15-inch pan.
Bring Karo and sugar to a boil. Stir in peanut butter and cereal. Drop by spoonfuls on wax paper. Let cool. Makes approximately 6 dozens.
Peel potatoes, whip. Add milk. Soften butter and cream cheese in microwave on high 45 seconds. Whip into potatoes with cheddar cheese and parmesan cheese, green pepper, green onion, salt and pepper to taste. Pour into 2 quart casserole dish. Crumble toast and sprinkle on top. Microwave on HIGH 10 to 12 minutes, rotating 1/4 turn halfway through cooking. Rest, covered, 5 minutes. Serves 8 to 10.
Dissolve bouillon cubes in boiling water. Simmer carrots and celery in bouillon water 10 minutes; set aside. Saute onion in butter until tender. Stir in flour and pepper. Add milk and cook until thick. Shred cheese; add to milk mixture, stirring with wooden spoon. Add vegetables and bouillon mixture. Keep heating, but do not boil. Serve topped with chives.
Wash tomatoes, slice them thinly or cut in wedges. Place them in bowl. In another bowl, mix salt, brown mustard, parsley, basil and onion. Add vinegar and oil. Mix thoroughly. Pour dressing over tomatoes at least 1 hour before serving.
Cut up chicken and cover with water. Add salt and pepper. Cook until meat is tender. Take meat off bones. Add dumplings.
Combine warm water with yeast. Add salt, sugar, shortening, eggs, 1 cup water and flour. Mix well and knead well on floured board. Let rise in warm place until double in bulk. Remove to floured board; knead well. Pull off chunks of dough and roll in ball. Place in greased muffin tins. Three cherry-sized balls for each roll. Let rise again until double in bulk. Bake in 425° oven for 12 to 15 minutes.
One egg in baking (to bind) equals 1 tablespoon soy or garbanzo flour or 3 tablespoons potato flour or instant tapioca.
Heat oven to 400°. Heat water and butter to a rolling boil in large saucepan. Add baking mix all at once. Stir vigorously over low heat, about 1 1/2 minutes or until mixture forms a ball. Remove from heat and beat in eggs, one at a time; continue beating until smooth. Drop dough by rounded tablespoonfuls 2-inches apart onto aluminum foil covered baking sheet. Bake 25 to 30 minutes. Cool. Fill with vanilla pudding or sweetened whipped cream and refrigerate. Makes about 2 dozen.
Combine butter, sugar, and brown sugar. After butter is cooled mix in eggs, vanilla, oatmeal, and corn flakes. Sift together flour, baking soda, baking powder and add to mixture. Then add pecans and chocolate chips. Drop by ice cream scoop onto greased cookie sheet. Bake at 350 degrees for 15-18 minutes.
Mix together apples, cranberry sauce and sugar in bottom of deep casserole dish that has been sprayed with Pam. Combine the brown sugar, flour, chopped pecans and melted margarine. Sprinkle over top of cranberry mixture. Bake for 40 minutes at 350°.
Fill the pie shell 3/4 full of rhubarb. Mix sugar, egg yolks, butter and flour. Beat egg whites stiff. Fold in other mixture and pour over rhubarb. Bake at 375° for 20 minutes; 325° for 10 minutes.
Mix all ingredients except Noodles-n-Sauce. Simmer for 1 hour or until vegetables are tender. Add Noodles-n-Sauce. Continue to cook for 10 minutes.
Cut fillets into 4 serving portions. In flat dish, combine cornmeal with hot 'n spicy seasoned salt and seasoned pepper. Dip fish in buttermilk, then in flour. Dip again in buttermilk, then in seasoned cornmeal.
Mix flour, oleo and pecans and press in bottom of 11 x 13-inch pan. Bake until light brown (7 to 10 minutes). Whip cream cheese until smooth; add powdered sugar; beat again. Add Cool Whip and until smooth. Spread on crust.
Combine oil, catsup, vinegar, sugar, onion, salt and pepper. Mix well with beater.
Cream butter and sugars. Add eggs and vanilla. Blend oats into flour and mix with flour, salt, baking powder and baking soda. Mix into batter. Melt Hershey bar and stir into batter. Add chocolate chips and nuts. Bake at 375° for 9 to 11 minutes.
Heat oil in 2-quart pan. Saute onion and garlic for 1 minute. Add tomato paste, water, sherry, bouillon cube, cheese and seasonings. Blend and cook over low heat for 30 minutes, stirring occasionally. Remove bay leaf.
Combine all ingredients in mixer at low speed. Shape into balls and roll in sugar. Bake 10 minutes on ungreased cookie sheet at 375°. Makes 48 cookies. Press with Kisses as soon as cookies are done.
Let cream cheese stand to soften. Mince Frankenmuth cheese. Work all ingredients together until cheese is mixed well, then shape into a ball. Cover with chopped walnuts.
Mix all in bowl with beater, except coconut. Stir in coconut. Pour into greased nine-inch pie plate. Bake at 325° for 45 minutes.
Place red and white cabbage in separate bowls. Mix together the garlic and anchovies. Add vinegar, oil, salt and pepper; stir well (do not mix in food processor). Divide this mixture evenly between the two bowls of cabbage.