HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice squash 3/8-inch thick. Cook with onion in boiling water (salted). Drain well. Combine soup and sour cream, stir in carrot. Fold in drained squash and onion. Melt butter, toss with stuffing mix. Spread half the stuffing mixture in a 12 x 7-inch dish. Spoon vegetables atop. Sprinkle with remaining stuffing mixture. Bake at 350° for 25 to 30 minutes until thoroughly heated.
Mix all ingredients except coconut and roll in balls. Roll balls in coconut. These store well in sealed container in refrigerator. Also freeze well.
Break eggs in a large mixing bowl; beat well. Stir in 1 1/2 cups sugar; add shortening. Mix well. Add buttermilk, alternately with flour. When stiff enough to roll, add rest of sugar and work into dough. Divide into 3 balls. Roll one ball at a time 1/8-inch thick. Cut and place on greased cookie sheet. Bake at 400° until golden brown. Makes a big bunch. When cool, put in covered container.
Boil sugars, margarine and salt for 5 minutes. Remove and add 1/2 teaspoon soda. Pour over the popped corn into a large roaster. Bake slowly at 220° for 1 1/2 hours, stirring often so it will dry.
Slice croissants in half. Spread mustard very lightly on one side of croissant. Evenly divide ham and cheese between sandwiches. Put tops of croissants on ham and cheese. Microwave for 1 1/2 to 2 minutes or until cheese melts. Very tasty. Serve with chips or raw veggies. Serves 4+.
Preheat oven at 350°. Mix sugar, cream cheese and margarine at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing until just moistened. Fold in nuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake 1 hour or until wooden pick comes out clean. Cool 5 minutes. Remove from pans. Glaze with combined powdered sugar and milk. Garnish with pecan halves and cherry halves.
Preheat oven to 375°. Spray 3 small loaf pans with Pam and generously sprinkle sugar inside each pan. Mix all dry ingredients together and set aside. Beat eggs, oil and vanilla; add sugars and beat well. Add dry ingredients (batter will be thick and stiff). Add zucchini and mix well. Add walnuts. Pour into loaf pans and bake for exactly 1 hour. Cool in pans for 10 minutes.
Place the meat in a saucepan and add vinegar, pepper and 1/2 of garlic, then the salt, bay leaves and soy sauce. Allow it to boil for 2 minutes. Add 2 cups water and let boil until meat is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onions and tomatoes, then add meat mixture, potatoes and red and green peppers. Add the Achuete juice to the mixture and cook until done.
Mix gelatin and 1 cup water until dissolved. Mix 1 cup water to cranberry sauce. Add these 2 together and stir in pecans. Put half of mixture in 8-inch square dish. Chill 30 minutes in freezer; remove. Spread sour cream on top, then add second half of mixture. Chill.
Mix butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and gradually add to creamed mixture. Form into 1-inch balls and place on ungreased cookie sheet. Push cherry in center halfway. Bake 10 to 12 minutes at 350°.
Add eggs to butter, beating well after each egg. Blend in sugar gradually. Fold in flour, premeasured and no sifting. Add frosting mix and nuts.
Combine margarine, sugar and vanilla. Cream until smooth. Add eggs, one at a time; beat until well mixed. Sift flour, salt, baking soda and cream of tartar; add to creamed mixture. Stir well; pour into loaf pan. Combine jam, nuts and sour cream; pour over batter. Bake in preheated 350° oven for 1 hour.
Soak apricots in water for 5 minutes. Cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients just till moist, add drained apricots. Fold in orange peel and nuts. Bake at 400° for 20 minutes. Cool 10 minutes before removing from pan. Makes 16 muffins.
Arrange broccoli and chicken in 11 1/2 x 7 1/2 z 1 1/2-inch baking dish. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. combine crumbs and butter. Sprinkle cheese over contents of baking dish, then crumbs over cheese. (Here you can start with 1 cup instant rice on bottom of dish and omit bread crumbs.) Bake at 350° for 30 minutes or until thoroughly heated through. Trim with pimento strips and nuts. Makes 6 to 8 servings.
Mix well. Stir in 1/2 gallon strawberry ice cream. Add 2 1/2-quarts ginger ale.
Blend cream cheese with Worcestershire, Tabasco and mustard. Start bottom layer of cake with bologna, then alternate with cheese spread. Smooth remaining cheese mixture on top and sides like a regular cake. Chill for at least 2 hours. Slice thinly and serve with a Ritz.
Use hands to mix well. Shape into balls. Place on ungreased cookie sheet. Bake at 350° for about 10 to 12 minutes or until golden brown.
Cut chicken into 1-inch pieces. Heat oil in skillet. Dredge chicken in salt, pepper and flour. Brown chicken, stirring often. Remove chicken from skillet. Add mushrooms, onions, pepper and chestnuts to skillet. Saute for 5 minutes. Dissolve bouillon in 1 1/4 cups boiling water and add soy sauce, cornstarch, sugar and ginger. Add chicken back into skillet with vegetables. Stir in bouillon mixture. Cook over low heat until thick. Add cashews. Serve over hot cooked rice.
Cook macaroni in boiling water until tender. Drain and mix with other ingredients. Pour into buttered baking dish and bake.
In pot cook beef, sausage, onion and garlic. Drain. Add next 6 ingredients. Simmer for 30 minutes. Prepare spaghetti. Drain. Serve.
Cut hole in top of pumpkin (save plug to use as a lid). Thoroughly scrape out contents of pumpkin. Mix all of the rest of the ingredients and pack into pumpkin (fruit will shrink). Replace top of pumpkin. Place in baking dish or on cookie sheet and bake at 350° for 1 hour or until fruit is tender. Drizzle 1 to 2 tablespoons of wine or brandy. Serve as a relish with meal.
Cream the butter, sugar, eggs and vanilla. Add all dry ingredients slowly. Add zucchini, coconut and pecans. Bake at 325° to 350° for about 1 hour in a greased Bundt pan or until done. Test with a toothpick. If it comes out clean, bread is done.
Mix all together except meat. Add meat and marinate at least 3 hours, turning frequently.
Cook beef in skillet until browned, pour off fat. Add soup, water, worcestershire and pepper, heat through. Serve on rolls. Serves 6.
In a large kettle, brown sausage, beef and onion. Drain off fat. Add remaining ingredients, except cabbage. Mix well. Stir in cabbage and simmer 15 to 20 minutes or until cabbage is tender. Yields 10 to 12 servings.
Mash bananas, add oil and put aside. Sift all dry ingredients together. Cream butter, sugar and add eggs one at a time. Add banana mixture to dry ingredients and mix well. Add nuts and raisins. Bake in loaf pans (any size) at 350°. Cook until brown (test with toothpick).
Prepare broccoli in microwave for 4 minutes. Mix cream of mushroom soup and evaporated milk in 9 x 11-inch pan. Place broccoli with water chestnuts. Cover with milk mixture. Spread cheeses over. Bake at 350° for 25 minutes. Cover with dried French onions. Bake another 8 to 10 minutes more.
Using a 9 x 13-inch glass casserole, mix ingredients in order given. Sprinkle top with Ritz cracker crumbs. Bake at 350° for 45 minutes.
Heat oven to 450°. Spread cut surface of each muffin half with 1 teaspoon each margarine and jam. Sprinkle with brown sugar and coconut (or almonds). Bake on ungreased cookie sheet 5 minutes or until bubbly and brown. Yields 12 Crumpets.
Cook macaroni as directed on box and drain. Mix shredded cheese, mushroom soup, grated onion and mayonnaise together. Add drained macaroni. Bake in casserole dish in a 350° oven until cheese begins to bubble. Remove and serve.
Toast bread in 350° oven until crunchy and break into small pieces. Place in large bowl. Cut cucumbers and tomatoes in small chunks. Mince parsley. Put all of these vegetables over the bread. Add mint, lemon juice, olive oil, salt and pepper to taste. Mix well; serve over romaine lettuce.
Trim steak and cut into small individual pieces. Preheat skillet with a small amount of butter and put in steak seasoned with garlic, salt and pepper. Brown meat on both sides and place in a baking dish. Warm soup in skillet and dump over meat. Bake at 350° for about 30 minutes.
Bring sugar, cocoa, milk and salt to a boil. Remove from heat. Stir in peanut butter and oats. Drop onto wax paper.
In saucepan over medium heat, bring water, butter and salt to a boil. Add flour at once. Stir until a smooth ball forms. Remove from heat and let stand for 5 mins. Add eggs one at a time, beating well as you add them. Spread into greased 13 X 9-inch pan and bake at 400° for 30 - 35 mins. (It will be puffed golden brown). Cool completely. Remove onto dish. In a mixing bowl, beat cream cheese, pudding and milk. Spread over puff and refrigerate for 20 mins. Spread on Cool Whip and drizzle Hershey's Chocolate Syrup over the top.
Rinse duckling pieces; pat dry, cut away and discard excess fat. Heat 2 tablespoons butter in large skillet. Sprinkle duckling pieces with salt and pepper. Add duck to skillet. Brown on all sides. Pour off fat as it collects. Quarter core, pare and sliced apples. Melt remaining butter. Saute apple slices. Place thin layer of apple slices in buttered 3-quart casserole dish. Arrange duck over apples, plumes and pieces on top. Surround with remaining apple. Discard fat from skillet. Add apple brandy to same skillet. Stir over heat to loosen particles. Heat until steaming. Pour over duck; cover. Bake at 350° for 2 hours.
Cream butter and sugar; add other ingredients. Bake at 450° for 10 minutes. Reduce heat to 350° for an additional 30 minutes.
Brown onions. Add ground beef and brown. Add taco seasoning, mushroom soup and tomatoes. Layer chips in a casserole dish. Pour meat mixture over chips. Top with cheese. Bake at 350° until hot and cheese is melted.
Blend margarine and brown sugar. Add Rice Krispies, coconut and chopped nuts. Put 1/2 of mixture into bottom of 9 x 13-inch pan. Spread ice cream over bottom layer; top with remaining mixture. Freeze.
Cut bread in 1-inch cubes and place in bottom of a 9 x 13-inch baking dish. Combine chicken, vegetables, mayonnaise and seasoning. Spoon over bread cubes. Sprinkle with remaining bread cubes. Combine milk and eggs and pour over all. Cover and chill at least 1 hour. Spoon soup over top and sprinkle with buttered bread crumbs. Bake at 325° for 50 minutes. Sprinkle cheese over top for last few minutes of baking.
Mix eggs, onion, mayo and soup. Layer broccoli and cheese. Pour sauce over top. Repeat. Cover with prepared stuffing and butter on top. Bake at 350° for 30 minutes. Don't cover.
Warm the milk and dissolve the yeast along with water. Add all other ingredients. Cover and let raise. Roll out. Put butter, sugar and cinnamon on rolled out dough, then roll up and cut. Put in pan. Bake at 350° for 20 to 25 minutes.
Cook cauliflower, leaving it whole. Drain well. Place in shallow pan and frost with mayonnaise and mustard, mixed. Sprinkle on cheese. Bake about 10 minutes at 350° or until cheese melts. Garnish with parsley sprigs. Very pretty holiday dish.
Cream brown sugar and shortening together. Drop by teaspoons on greased cookie sheet. Press with a glass. Bake at 375° for 8 to 10 minutes.
Drain oranges. Dissolve gelatin in 1 cup hot water in pan, reheat if necessary. Add sherbet when gelatin is partially cool. Fold in topping and oranges. Sets up fast.
Cream sugar and shortening. Add eggs, flavorings and buttermilk. Mix together flour, soda and salt and add; mix well. Add German's chocolate that has been softened. Blend together well. Cook in 9-inch stem pan that has been well greased and dusted with flour, about 1 1/2 hours at 300°. Test with a toothpick. If done, toothpick will come out clean when inserted in cake's center. Place cake under tight fitting cake cover while still hot and leave covered until cold.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120°). Add dry mixture; beat well. Stir in enough flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch) pans that have been greased and sprinkle with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast. Makes 2 loaves.
Parboil and debone chicken breasts. Prepare stuffing as directed on package. Place cooked, cut up chicken on bottom of baking dish. Pour soup on top of chicken and then pour chicken broth over top. Spread stuffing on top. Bake at 350° for 40 to 45 minutes.
Preheat oven to 400°. Slice potatoes and onions. Put layer of potato, onion, potato, onion. Wrap whole potato with slice of bacon. Also leave skin on potatoes. Wrap each in aluminum foil. Bake at 400° for 1 hour.
Mix first 3 ingredients and put half in casserole. Mix rest of ingredients. Use 1/2 of chicken mixture over the dressing mixture, then add the rest of the dressing. Beat 2 eggs slightly and add 1 1/2 cups milk and pour over top of casserole. Cover with foil and refrigerate for 1 hour. Pour 1 can mushroom soup over casserole. Bake at 325° for 40 minutes, uncovered. Add shredded cheese and bake 10 minutes more.
Mix together eggs, sugar, nutmeg, cinnamon, baking powder and salt. After mixing together, add oil and zucchini. Sift together and add flour and soda, then stir in nuts. Bake at 325° for 1 hour. Makes 2 large loaves.
Mix all ingredients well and pour into 2 pie shells. Bake at 350° for 45 minutes or until done.
Melt butter in an 8 x 12-inch dish. Mix all other ingredients together and pour in casserole. Cook at 350° to 375° for 30 minutes or until done.
Mix potatoes, mushroom soup, sour cream and onion all together. Place in 9 x 13-inch pan. Top with melted butter and cheese. Bake at 350° for 1 hour.
Brown ground round in skillet and season with onion salt and Worcestershire sauce. While browning, flatten each biscuit and align on cookie sheet. Spread tomato sauce on each biscuit that has been flattened. Drain meat and spoon a good bit onto each biscuit. Top with cheese of your choice. Bake in the oven, following directions on biscuit can or at 400° for 8 to 12 minutes. Allow to cool before eating.
Coat a 4 cup mold with cooking spray. In saucepan sprinkle gelatin over milk and let stand 1 minute. Add cheese and cook over low heat until gelatin dissolves and is smooth. Add yogurt and stir. Remove from heat. Add remaining ingredients. Pour into mold and chill until firm. Unmold onto a plate and garnish with parsley. Serve with buttery crackers. Makes 3 cups.
Blend first 4 ingredients in blender. For the drink, pour 1 ounce with Shasta creme soda to taste. A family friend, Keith Clark from Omaha, Nebraska, introduced this refreshing beverage to us in 1976.
Combine first 5 ingredients. Add next 3 ingredients, then mix all of these together. Add last 3 ingredients. Stir all together. Pour in 3 (9-inch) greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Bake at 350° for 1 1/2 hours or slow cooker 8 hours on slow. The longer you cook it, the better it is.
Mix meat, cracker crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonful into balls. Melt shortening in a large skillet. Brown and cook meat balls. Remove from skillet and keep warm. Pour excess fat from skillet.
Defrost hash browns and place in a 9 x 13-inch glass dish. Melt one stick of butter, sour cream, chicken soup and cheese and pour over potatoes. Crush corn flakes into melted butter and pour over top of mixture. Bake at 350° for about 45 minutes.
Spray pie plate with vegetable cooking spray. Steam zucchini, broccoli, cauliflower florets, carrots, mushrooms, onions and green peppers in about 1/2 cup of water until tender. Drain and place in pie plate. Stir in cheese. Beat milk, Bisquick, eggs, salt and pepper; pour over vegetables. Bake at 400° for 35 to 40 minutes. Let stand 5 minutes before cutting.
Combine ground beef, tomato juice, water and celery soup. Stir with large whisk to blend. Stir in carrots, sugar, garlic salt, pepper and marjoram. Bring mixture to boil over medium heat. Simmer over low heat 30 minutes. To serve, place 1 slice Swiss cheese in bottom of bowl. Pour hot soup over cheese. Serve immediately. Serves six.
Cook bacon until crisp. Remove from pan, drain and crumble. Dust liver with flour. Brown in bacon drippings. Add bacon and remaining ingredients. Cover and simmer 30 minutes or until tender. Uncover and cook for a few additional minutes to thicken sauce. Makes 4 servings.
Beat eggs, cottage cheese and salt together. Mix in other ingredients. Pour into a 9 x 11-inch baking dish. Bake at 400° for 25 minutes.
Brown lamb with or without bone in stew style and drain off excess fat; with meat, brown onion and add salt and pepper to taste. Add 1 cup water and steam for 45 minutes. Add 1 large can sauerkraut, which has been drained, 2 cans tomato sauce and a small head of cabbage, which has been finely cut. To this, add a little more water and a grated small onion into it. Cook 45 minutes, then add cans of kidney beans.
Combine cereal, nuts and pretzels in a large glass bowl; set aside. In a microwave-safe bowl, combine butter, garlic salt, onion salt, lemon juice and Worcestershire sauce. Microwave on High until melted. Pour over cereal mixture, stirring until coated. Microwave on High 4 minutes, stirring after 2 minutes. Spread on paper towel to cool.
Beat eggs and sugars well. Add remaining ingredients; blend well. Pour into crust; bake at 350° for 30 to 35 minutes.
Mix in bowl the mashed bananas and beaten eggs. Add flour, sugar, salt, baking soda and oleo. Stir together and add nuts. Pour into oiled pan or muffin tins. Bake 1 hour at 350° for loaf and 30 minutes for muffins.
Combine cabbage, celery and sweet pepper. Mix well the sugar, vinegar, salt and celery seed; add to the cabbage mixture. Can be made several days ahead. Will keep a very long time in refrigerator.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly pour into hot milk. Sprinkle nutmeg on top.
Melt butter, peanut butter and chips. Pour over cereal. Put in paper bag. Add powdered sugar and shake bag.
Place a hot dog inside a flour tortilla. Add cheese, mustard and catsup. Roll hot dog in tortilla and place in a paper towel. Microwave for 30 to 45 seconds. Little ones can make this and love it.
Heat oven to 375°. Beat all ingredients together. Pour into 9-inch psatry lined pie pan. Bake 50 to 55 minutes.
In a bowl combine the flour and whipped cream. Turn dough onto a floured surface. Knead 10 times. Roll 3/4 inch in thickness. Cut with 2 1/4 in round cutter. Place on ungreased baking sheet. Bake at 425° for 10 minutes.
Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 2 cups). Place in a medium bowl. Stir in olives, parsley, oil, oregano, garlic, vinegar and red pepper. Serve at room temperature with bagel chips, toasted pita chips, tortilla chips or crisp bread.
For Marinade: In a large bowl, combine oil, vinegar, garlic, lime juice, oregano, cumin, salt and pepper. Pour 1/2 into another bowl. Add chicken to one bowl and peppers and onion to another. Cover and marinate in fridge at least 30 minutes.
In a large saute pan, put the mushrooms and the chicken stock on high heat with a little salt and pepper. When they're tender (about 5 minutes), add the onion and peppers and stir in the cabbage and cook for 2 or 3 minutes.
Mix lemon juice, milk and Cool Whip. Add almond flavoring. Mix in other ingredients.
Preheat the oven to 300°. Butter a 9 x 13-inch baking pan. In a medium bowl, whisk together the flour, baking soda and salt. In another medium bowl, with an electric mixer, cream the butter and sugar. Beat in the eggs, coconut and vanilla, then blend slowly until smooth. Add the flour mixture, chopped chocolate and pecans. Scrape the dough into the prepared baking pan; level and smooth the surface. Bake for 40 to 45 minutes, or until the center is set and the top is golden. Place the pan on a wire rack to cool to room temperature before cutting into 16 bars. Yields 16 bars.
Mix together 3/4 cup sugar and 1 1/2 tablespoons cinnamon. Set aside. Melt 1 1/2 sticks margarine, 3/4 cup sugar and 1/2 teaspoon cinnamon. Beat until sugar is melted. Add 1/2 cup chopped nuts.
Cut breasts into about 6 nuggets, about 1 inch square. Combine bread crumbs, cheese, salts and herbs in plastic bag. Dip chicken into melted butter, then into crumb mixture. Place in single layer on foil pan or foil-lined baking sheet. Bake in 400° oven for about 15 minutes. Makes 8 servings.
Cook cabbage in boiling salt water until tender (about 8 minutes). Saute onion in butter until tender. Add flour and mix thoroughly. Slowly add milk. Add nutmeg, pepper and 3/4 cup cheese. Drain cabbage well and combine with cheese mixture. Place in greased casserole. Top with remaining cheese and bread crumbs. Bake at 375° for 20 minutes.
Drain artichokes and break into small pieces. Mix with rest of ingredients and put into pie plate or quiche dish. Bake at 350° for 20 to 30 minutes or until bubbly and golden brown on top. Serve warm with crackers.
Heat cumin, coriander, paprika and pepper in saucepan over medium-low heat, stirring until fragrant, 1 to 2 minutes (be careful not to burn). Transfer to a large bowl and stir in yogurt, lemon juice, ginger, garlic, salt and food coloring. Remove skin from chicken, except wings and score flesh diagonally 1/2-inch deep. Toss with yogurt mixture. Cover and refrigerate overnight.
In a large skillet, cook onion in hot oil until almost tender. Add meat	and garlic; brown lightly. Add remaining ingredients. Simmer, uncovered, 2 to 2	1/2 hours or until sauce is nice and thick. Stir occasionally. Remove bay leaf.
Brown meat and drain. Salt and pepper and add onion to taste. Place in casserole dish and pour frozen Tater Tots over meat. Mix the cream of celery soup and evaporated milk; pour over Tater Tots. Bake at 350° for 30 minutes until brown.
Cream oleo, sugar and vanilla. Gradually add flour. Add pecans. Put in refrigerator about 15 minutes. By hand, shape into crescents. Place on ungreased cookie sheet. Bake at 325° for 12 to 15 minutes. Cool and roll in powdered sugar.
Mix ingredients together. Drop in greased muffin tins and cook 12 minutes at 450°.
Combine milk and soup in saucepan; stir in broccoli, potatoes and onion and cook over medium heat until bubbly (stirring occasionally); simmer, covered, 10 minutes. Meanwhile, cook oysters in saucepan until edges curl; add to broccoli mixture.
Put all in mixer; mix well. Spread on bread, then cut into finger sandwiches.
Pour the milk into a large bowl. Add the pudding mix and prepare in the bowl according to package directions. Let stand 5 minutes. Stir in the whipped topping and half the crushed cookies. Place 1 tablespoon of remaining cookies into each 8 to 10 (7-ounce) plastic cups. Fill cups about 3/4 full with the pudding mixture, then top with remaining cookies. Chill 1 hour.
Mix hamburger, cracker crumbs, egg and salt. Shape into small balls. Brown the meatballs in skillet; drain the grease when cooked. Heat chili sauce and jelly until jelly has dissolved. Add meatballs to the sauce; continue cooking for 45 minutes to 1 hour. You want to maintain a very low boil for this time period. May cook on top of stove or use an electric skillet.
Put graham cracker crumbs in bottom of 13 x 9 x 1 1/2-inch pan. Mix together with mixer for 5 minutes the powdered sugar, eggs and oleo. Pour on top of graham cracker crumbs. Layer pineapple (drained), strawberries (cut up), bananas (cut up) and Cool Whip on top. Chill and store in refrigerator.
In a large, heavy saucepan combine juice and sugar. Stir well. Add butter and red hots. Bring to rolling boil, stirring constantly. Stir in pectin. Return to rolling boil, stirring constantly for one minute. Remove from heat. Skim foam from top with metal spoon. Fill sterilized jars to 1/4-inch thick. Makes 4 1/2 pint jars.
Stir together; pour into buttered 9 x 13-inch pan. (Make one day before.) Bake, uncovered, at 350° for 35 to 40 minutes.