HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute squash, onions and green peppers, one vegetable at a time in butter until tender. Layer tomatoes, squash, onions and green peppers in greased 2-quart casserole. Combine cheeses and mayonnaise in bowl, mixing well. Spread over vegetables. Bake at 350° for about 45 minutes or until browned and bubbly. Yields 8 servings.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inch. Brown beef and onion; drain. Drain in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake another 5 minutes. Serves 4.
Mix crushed cookies and margarine in medium bowl. Press firmly into bottom of a 9 x 13-inch pan. Refrigerate 15 minutes. Beat the cream cheese, sugar and 2 tablespoons milk in medium bowl until smooth. Gently stir in the 1 1/4 cups whipped topping. Spread over crust. Pour 3 1/4 cups milk into a large bowl. Add pudding mixes. Beat with a wire whisk 1 to 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding. Spread to cover pudding. Refrigerate 4 hours or overnight. Cut into squares. Just before serving, garnish with whole Oreo cookies. Makes 16 to 18 servings.
Mix all ingredients and chill. It is best after it stands a bit. Makes 1 cup.
Cut corn from ears, scraping well to get all the milk. Break eggs into large bowl and beat until light and fluffy. Add milk and sugar to eggs and blend thoroughly. Add corn, nutmeg and salt; mix well. Cut butter into small pieces and mix through corn mixture. Turn into large baking dish and bake about 45 minutes in a 350° oven.
Blend all ingredients. Pour into greased and floured 10-inch tube cake pan. Bake at 350° for 45 to 55 minutes. Cool 15 minutes.
In bowl, beat together eggs, sugar and oil. In another bowl, combine flour, cinnamon, salt, baking soda and baking powder. Stir dry ingredients into egg mixture. Stir in vanilla, carrots, nuts, raisins and pineapple. Bake at 350° in a 9 x 13-inch pan about 25 minutes or until cake tests done. Frost with cream cheese frosting and enjoy eating.
Mix gelatin, sugar and cream. Let stand for 5 minutes. Place saucepan over low heat and stir constantly until gelatin is dissolved. Do not let boil. Remove, cool to lukewarm and add sour cream and vanilla. Blend until smooth. Pour into a 1/2 quart mold. Refrigerate until set. Wash and hull strawberries. Slice them and sprinkle with sugar (1/2 cup). Add Kirsch. Let stand. Serve over dessert.
Beat eggs until well mixed. Add syrup and sugar. Mix thoroughly. Add vanilla and melted butter. Mix. Add pecans. Pour into unbaked pie shell. Bake slowly at 350° for 35 to 40 minutes.
Beat eggs. Add sugar and syrup. Blend well. Add melted butter and vanilla. Blend and add pecans. Pour into pie shells and bake at 350° for 45 to 60 minutes, depending on size of pans.
Brown hamburger and add spices to taste. Add 2 cans of mushroom soup and the cheese. Place in baking dish and top with Tater Tots. Bake at 350° for 25 minutes. You may need to place under the broiler to crispen up the Tater Tots.
In a large, heavy-bottom skillet, over medium-high heat, melt butter; add sugar. Stir rapidly just until mixture is golden brown (1 to 2 minutes). Stir in cinnamon. Remove pan from heat; add milk. Return to heat, stirring, until hardened sugar dissolves and mixture looks like caramel. Cover skillet, reduce heat and simmer until apples are tender (about 5 minutes). Put apples in a serving bowl. Over high heat bring caramel to a boil until thickened (1 to 2 minutes). Pour over apples and serve. Serves 8.
Cook chicken until tender. Remove from bone and cut in bite size pieces. Mix chicken with softened cream cheese and sage. Divide and shape mixture (finger size), roll into dinner rolls. Then roll the dinner rolls into melted butter and stuffing mix. Place in pan allowing room for rolls to slightly rise. Bake at 350° until brown. Dilute and heat chicken soup. Pour over chicken rolls and serve. Makes 16 rolls.
Use round cake mold or Bundt pan. Tear angel food cake into bite size pieces. Scoop ice cream and sherbet, alternating both. Drop pieces of cake and scoops of ice cream and sherbet into pan. Press down in pan. Freeze. Remove from mold. Use whipped cream for icing.
In saucepan, mix pineapple juice and cornstarch; add other ingredients except franks. Cook over medium heat, stirring until mixture boils and thickens. Add franks and cook until heated through, 3 to 4 minutes.
Cream sugar and butter together. Add egg yolks. Sift flour, baking powder and salt together. Add alternately the milk and flour. Beat 4 egg whites until stiff and fold in batter. Make three 10-inch layers. When cool, spread icing over cake. Then cover with coconut.
Let cheese get to room temperature. Drain pineapple and mix with cheese until smooth. Add jello and mix. Add Cool Whip slowly and refrigerate.
Preheat oven to 350°. Butter 2-quart casserole dish. Add apples. Sprinkle with 1/3 cup of water.
Dissolve yeast in water. Add cake mix and flour. Knead well. Let rise until double, about 2 hours.
Boil the potatoes and let stand for a few hours or over night, still in the jackets. Peel potatoes and mash them or put through a ricer. Then add the eggs and flour and roll the mixture into little balls. Chill in the refrigerator for about an hour before cooking. Cook in lightly salted water that is just under the boiling point. When the dumplings are finished they will rise to the top. Serve hot with melted brown butter and crumbs.
Cook sugar, cinnamon, salt, nutmeg and water together on medium heat. Cook until you can form a small ball in cold water in a bowl. Remove from stove and pour over pecans. Mix well in a 3-quart pan. Spread out on foil or freezer paper.
Mix graham cracker crumbs with 1 stick of butter. Press in bottom of a 9 x 12 x 2-inch pan. Set in refrigerator.
Cream butter well. Add sugar gradually and cream after each addition. Add eggs, one at a time, and beat well after each. Add vanilla wafer crumbs alternately with milk. Add coconut and pecans and mix well. Bake in a well greased and floured pan (9 X 13) at 325 degrees for 30 minutes.	Reduce heat to 300 degrees for 45 minutes.
Brown ground beef. Line a 2-quart casserole dish on sides and bottom with ground beef. Next spread mushroom soup on top of ground beef. Then add cheese soup as next layer (do not mix soups together). Next cover cheese soup layer with frozen French fries. Bake at 350° uncovered for 30 to 40 minutes.
Preheat oven to 350°. Place chicken in baking dish. Mix vanilla shake with can of diet orange and pour over chicken. Bake for 30 minutes.
Butter an 8-inch square baking dish. Put buttered dish in preheated oven at 350° and let it get hot while you mix batter. Put eggs in mixing bowl and add melted butter. Beat until well blended. Add sugar, salt, milk and vinegar; beat well. Sift into a bowl the flour, cornmeal, baking powder and soda; add to egg mixture. Mix just until batter is smooth and no lumps appear.
Mix all ingredients together and bake in a tube or Bundt pan at 350° for 30 to 45 minutes.
Cream together the butter or margarine, sugar, eggs, sour cream and vanilla. Blend together the flour, baking soda, baking powder and salt. Mix cream mixture and flour mixture together. Put half mixture in Bundt pan. Take other half mixture and add to Topping.
The day before serving, grind berries and add 3/4 c. sugar. Add marshmallows and mix. Cover and store overnight to allow marshmallows to absorb juice.
Layer in order: Cream cheese ( spread thin in large platter); salsa; tomato (chopped fine); green pepper (chopped fine); sharp cheese shredded. Serve with tortilla chips.
Pour cherry pie filling into baking dish. Sprinkle cake mix over top of filling. Spread to cover. Spoon melted margarine over cake mix. Arrange pecans on top or spread chopped pecans over top. Bake about 50 minutes at 350°.
Blend cream cheese with remainder of ingredients. Chill at least 1 hour before serving with chips or crackers. Makes 1 2/3 cups dip.
Mix oats and flour. Blend remaining ingredients until smooth. Gradually	add oats and flour mixture to the blended mixture. Raisins may be added, if desired.
Cream shortening and sugar; add beaten eggs and vanilla. Add all dry ingredients; beat. Spread on greased cookie sheet. Reserve about 1/2 cup batter, spread filling to within 1-inch of edge of pan, put rest of batter on top by small spoonfuls. Bake 45 minutes at 350°. Cool and sprinkle top with powdered sugar and cut into bars or you can leave it plain.
Mix all ingredients, adding ginger ale last. Stir well. Freeze to slush stage, use as beverage. Makes 15 servings.
Combine the brown sugar, oil, eggs, bananas and yogurt; mix well. Sift the flour, baking powder, cinnamon and salt. Stir into first mixture. Add the coconut and pineapple and stir. Pour into a greased 9 x 13-inch pan and bake at 350° for 35 minutes.
Bring to a boil and cook sugar, cornstarch and 7-Up until thick, stirring constantly. Add red food coloring. Cool. Add strawberries. Pour into cooled pie shell. Top with Dream Whip or whipped cream.
Mix 1 package of salad dressing mix with biscuit mix. Mix the other package with egg and club soda. Dip chicken pieces into egg mixture, then into dry mixture. Set chicken pieces on a rack to drip. Fry 3 minutes in deep fat, then bake 30 minutes at 350°.
In a large bowl, combine egg product, bread crumbs, onion, milk, salt and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375° oven 30 minutes or until done. Remove from oven; drain.
Using blender, mix pudding according to directions on box, less 1/2 cup milk. Add Eagle Brand and Cool Whip. Add cream cheese. Mix well. Layer with bananas and wafers in a large bowl. Chill. Serve.
Mix first 3 ingredients and let stand for 30 minutes. Boil for 12 minutes. Remove from heat and sprinkle in peach jello. Stir until dissolved. Place in jelly glasses and pour on melted sealing wax to seal.
Put 2 cans chicken soup in saucepan. Add 1 can of water. Add green chilies and heat up. In skillet, brown ground beef and onion. Drain grease from meat and add refried beans and chili beans. Mix well. Take tortillas, put meat mixture in middle and make a layer of burritos in long cake pan. Pour 1/2 soup mixture on top of layer. Make rest of burritos; lay on top of first layer. Pour remaining soup mixture. Top with cheeses. Heat in oven at 375° until cheese melts.
Start at 4:00 p.m. Mix ingredients, punch down on the hour for the next 4 hours. Let set until 10:00 p.m. Form into buns. Place buns on greased cookie sheet. Let stand overnight. Bake next morning at 350° for 12 to 15 minutes.
Cream shortening and sugar until light and fluffy. Add vanilla and egg; cream until light. Add fruit. Mix flour, baking powder and salt. Add dry mixtures to cream mixture. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all ingredients in bowl. Save a few mandarin oranges to decorate top of salad. Chill 2 hours. Serve for a refreshing complement to any meal! Quick and easy!
Cream shortening and sugars. Add eggs and vanilla. Add sifted dry ingredients. Mix well. Blend in oatmeal and nuts. Mix well. Shape into rolls 1 1/2-inches in diameter. Wrap. Chill overnight. Slice with thin knife into about 1/8-inch slices. Place about 2-inches apart on an ungreased baking sheet. Bake at 350° for about 12 minutes or until done.
Cream butter, shortening and egg. Add cream cheese, sugar and vanilla. Beat well. Blend in flour with a spoon. Chill dough. Roll into small balls about an inch in size. Place on cookie sheet. Press middle of ball slightly with your thumb to make an indentation. Put strawberry jam or chocolate chip in the middle, whatever you wish. Bake at 375° for 8 to 10 minutes.
Mix and spread in well-greased and floured 8 1/2 x 10 1/2-inch pan. Bake in 350° oven for 30 to 40 minutes. (Do not overbake.) Sprinkle with confectioners sugar.
In 6-quart pot saute meat in olive oil until the meat loses its pink color. Drain fat from pot and add remaining ingredients. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring often. Makes 5 quarts. Can be frozen.
In large bowl, stir together with fork the flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat water, vinegar and egg together. Add to flour mix and stir until all moistened. Divide dough into 4 portions and shape each one in flat, round patty ready to roll. Wrap each patty in plastic and chill at least 1/2 hour.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into a ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3-inches. Strips should be placed about 3 inches apart. Heat 1/2 cup butter and 1 cup water to rolling boil in medium-size saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Divide in half; spread each half evenly over strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming a custardy top.)
Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat and simmer 1 hour or until tender. Set aside.
In a saucepan, combine margarine, cocoa, buttermilk and water; bring almost to a boil. Add remaining ingredients, except peanut butter and oil, and beat well.
Mix all ingredients. Pour into unbaked pie shells. Bake for 1 hour at 300°.
Heat fruit and 2/3 cup sugar. Melt margarine in baking dish. Mix a batter of 1 cup sugar, flour, baking powder, salt and milk. Pour batter in baking dish with melted margarine; spoon fruit evenly over batter, then add juice. Bake 25 or 30 minutes at 350°.
Brown hamburger and onion. Add Pizza Quick; simmer. Line bottom of 9 x 13-inch dish with layer of cooked Creamettes. Add layer of hamburger mixture to cover Creamettes. Repeat layer. Top with pepperoni, Mozzarella cheese, Pizza Quick, then more cheese. Bake at 350° until cheese is melted and cooked through.
Cream together until light and fluffy, butter and sugar. Add flour, salt and vanilla and beat well. Add eggs, one at a time, beating well after each. Slowly stir in milk. Pour into well chilled pastry shells. Bake at 450° for 10 minutes; reduce heat to 350° and continue baking for 30 minutes or until firm. Serve slightly warm.
Cream both sugar, margarine and peanut butter. Blend in eggs, salt and vanilla. Work in flour, sifted with soda and baking powder, until smooth. Make small balls size of marbles and lay them 2-inches apart on greased baking sheet. With the tines of fork, press across the top at right angles. If dough is sticky, put hands in flour. Bake at 375° for about 20 minutes.
First, mix thoroughly and add tears of joy, sorrow and sympathy. Fold in four cups prayer and faith to lighten all other ingredients and raise texture to great heights of character.
Mix like a pie crust; toast in oven until it's golden brown. Stir often so it doesn't get lumpy. Cool. Store in airtight container; use as needed for cold cereal.
Cream sugar and shortening in a bowl. Add the eggs, bananas, Bisquick and nuts. Beat until well mixed. Pour into a well-greased loaf pan. Bake at 350° for 1 hour. Remove from pan and cool on rack before slicing.
Fold pudding mix (dry) into topping until well blended. Stir in rest of ingredients. Pour into a 9 x 12-inch glass dish. Chill well. Best if made a day before serving.
Place chicken into plastic bag containing flour, paprika, salt and pepper. Shake. Brown chicken in large frying pan. Remove; brown onions lightly. Mix soup, water, wine and Gravy Master in frying pan. Place chicken in frying pan. Cover and simmer 1 to 1 1/2 hours, turning once, but basting with gravy while cooking. If amount is doubled, use roasting pan at 350° in oven.
Mix together beef, tomato sauce, Worcestershire sauce and herbs and spices. Heat to just below boiling and set aside.
Melt butter and marshmallows together; add vanilla and green food coloring. Stirring on low heat, mix in corn flakes until all are colored. Cool. Drop on wax paper by teaspoon. Decorate with cinnamon hots. Flatten a bit to shape like a wreath. Fun and easy! Great for kids to help!
Defrost potatoes. Combine in large mixing bowl with 1/2 cup melted butter. Add salt, pepper, onions, soup, sour cream and cheese. Blend thoroughly. Pour into greased 9 x 13-inch baking dish. Cover with corn flake/butter mixture. Bake at 350° for 45 minutes.
Pour clam juice in a large pot. Add diced potatoes, diced celery and diced onions. Broil bacon, do not crisp. Dice and add bacon. Add milk, cream and butter (cut in half). Add clams and juice. Salt and pepper to taste. Add dill. Slowly simmer 90 minutes to 2 hours. Do not let boil. Do not use lid. Stir while cooking. Serves 5 1/2 quarts.
Heat oil to 375°. Mix in a large bowl all ingredients except vegetables until well blended and smooth. Let batter stand about 10 minutes while you cut up vegetables. Dip vegetables in batter and fry in hot oil until golden brown. Drain on paper towels.
Saute onions, pepper and butter. Stir in remainder in a 3-quart casserole. Cover and bake 1 hour at 350°.
Let ice cream and Cool Whip soften. Crumb up the Oreos in a blender. Combine all three ingredients in at least a 9 x 13-inch pan and refreeze.
Mix Kool-Aid, sugar, juice and water together; chill. Just before serving, add 1 bottle of chilled ginger ale. Top with ice cubes or a frozen mold.
Add all ingredients, except crumbs, to squash. Put layer of crumbs in a buttered casserole. Add squash mixture. Cover with crumbs. Dot with butter. Bake at 350° for 30 minutes. If frozen squash is used, bake for 1 hour.
Skewer chunks of pork and veal on sticks (ask butcher for sticks). Add water to cover meat. After placing in chicken fryer, add onion, paprika, salt and pepper to water. Simmer 1 to 1 1/2 hours or until meat is well done. Save broth for gravy. Dip meat sticks in egg, then bread crumbs and deep fry. Drain well. Thicken gravy with flour or cornstarch and water.
Cream butter and sugar. Add eggs. Beat well. Add spices to flour then baking powder. Add to butter mixture then add whiskey mixture. Add fruit and nut mixture. Drop by spoonfuls on greased baking sheet. Bake at 375° for 10 minutes.
Mix milk and ReaLemon; add cream and mix well. Add other ingredients, one at a time, with cherries being last. Chill 1 1/2 hours before serving.
Cook and drain spaghetti. Cool in cold water. Chop or dice onion, tomatoes and green pepper. Mix diced vegetables with 3/4 bottle (12 ounces) Italian dressing and 3/4 bottle of salad seasonings. Mix with spaghetti; season to taste with salt and pepper.
In a saucepan, bring butter, sugar, milk and cocoa to a boil. Boil for 1 minute. Add peanut butter, oatmeal and vanilla; stir well. Drop by spoonfuls onto waxed paper, removing after they have become cool and firm enough to handle.
Wash cucumbers and place in jar with 2 dill heads in each quart jar. Boil hard the ingredients. Takes 14 days to dill. Makes 1 gallon of pickles.
Cream oil, eggs and sugar. Add vanilla. Beat in dry ingredients. Fold in walnuts and apples. Bake at 375° for 35 to 40 minutes or until done.
Cut steak into 6 portions. Pound to 1/4-inch thickness. In a 10-inch skillet, cook bacon just until done. Drain on paper toweling, reserving drippings in skillet. Place a piece of bacon and several green beans and carrots on each meat portion. Sprinkle with salt, pepper and garlic powder. Roll meat, jelly roll fashion. Secure with wooden picks. Brown meat on all sides in hot drippings. Drain off fat. Add gravy. Cover and simmer 40 minutes. Uncover. Cook 10 to 15 minutes more or until gravy is thickened and meat is tender. Remove picks from meat and serve with mashed potatoes.
Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water, shaking off excess. Shake a few at a time in the bag, coating well. Pour margarine in a 13 x 9 x 2-inch baking pan. Place potatoes in a pan in a single layer. Bake at 375° for 1 hour, turning once. Sprinkle with parsley, if desired. Yields 6 to 8 servings.
Mix sour cream, cream cheese and Ranch mix; set aside. Pound chicken breasts flat. Place 3 to 4 tablespoons of Ranch mixture on 1/2 of chicken, then fold chicken over. Beat eggs, then dip chicken into egg wash. Bread chicken with a mixture of flour and bread crumbs. Seal the edges with toothpicks. Bake at 375° for 30 to 40 minutes.
Preheat oven to 400°. Mix everything but apples. Melt 1 stick butter in 9 x 13-inch pan. Pour 1/2 batter in pan, then add apple filling. Top with rest of batter. Bake 30 to 35 minutes.
Prepare Dream Whip according to package directions. Add cream cheese and sugar. Slice strawberries and place in crust. Top with Dream Whip mixture. Chill 3 hours before serving.
Soak beans overnight; drain. Simmer in water 1 hour; drain and put in crock. Saute bacon; saute and brown lamb and pork in drippings. Put in crock. Add wine, paste, stock with carrot, garlic, salt and thyme; cook covered on low for 6 to 8 hours. Add sausage and cook 1 more hour. Slice sausage and arrange on top. Makes 8 to 10 servings.
Brown meat, onion and green pepper in the meat fat. Drain off the fat; add beans, tomatoes, sauce, bay leaf and seasonings. Cook below boiling for 1/2 hour. Tastes better if made the day before and reheated. Yield: 6 servings. Carbohydrate 23 g, protein 19 g, fat 10 g, calories 258. One serving = 2 meat low-fat exchange, 2 bread starch exchange, 2 fat exchange.
Combine. Put in unbaked shell. Bake for 15 minutes at 400°. Drop heat to 350° and bake for 30 or 35 minutes.
In large mixing bowl, combine first 8 ingredients; blend. Stir in flax seeds and cranberries. Pour into lightly greased 13 x 9-inch pan and bake at 350° for 20 to 25 minutes. Cool and cut into 15 squares.
Combine kraut, tomato juice, onion, horseradish and sugar. Mix lightly but thoroughly. Turn into shallow pan. Wrap each frankfurter with 1 slice bacon and arrange in decorative fashion on top of kraut mixture. Bake in hot oven at 400° for 25 minutes or until bacon and franks are done. Turn franks once during baking time so that bacon will be crisp. Serves 4 or 5.
Mix the above ingredients in a bowl. Put in a casserole and bake 1 hour at 350°. Sprinkle chow mein noodles on top. Bake 1/2 hour longer or until the liquid is absorbed.
Mix 2 cups sugar and milk in saucepan. Put 1/2 cup sugar in iron skillet or heavy pan. Heat until melted and dark brown (burned practically). Add to sugar and milk mixture. Cook about 10 minutes. Add margarine and stir until ready to spread. Delicious!
Cream egg yolks, butter and sugar together. Add one whole egg and vanilla; mix well. Mix baking powder with flour and add slowly. Beat egg whites in separate bowl until stiff. Fold egg whites into batter with spoon.
Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, mixing well. Combine flour, baking powder and salt. Add about 1/4 of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and chill dough at least 2 hours. Shape dough into 1 inch balls, roll in powdered sugar and bake on a greased baking sheet at 350° for 10 to 12 minutes.
Brown onions and meat. Drain. Stir in beans and next 7 ingredients. Simmer 15 minutes. Serve with topping.
Preheat oven to 375°. Wrap each chestnut in 1/2 strip of bacon, secure with toothpick. Bake for 45 minutes or until bacon is done. Make sauce with remaining ingredients and pour over chestnuts. Serve in chafing dish and keep warm as sauce gets too thick when it is cold.
Drain beets in colander; stir them every once in a while until well drained. Shake dressing. Put some on the bottom of a glass bowl. Place a layer of beets in bowl; add some dressing. Repeat until all beets and dressing are used. Place in refrigerator overnight. Stir before serving.