HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut squash into 1/4-inch slices. Bring 2 cups of water to a boil; add squash, salt and sugar. Cover saucepan and cook over moderate heat 20	minutes or until tender. Meanwhile, melt 4 tablespoons of butter in a small skillet. Add onion and cook until transparent; set aside. When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash. One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition. Pour mixture into a large casserole or individual ramekins.
Grease 8 1/2 x 13 1/2 x 1 1/2-inch casserole. Line casserole with peppers, opened flat. Add grated cheese. Beat eggs and sour cream mixture and pour over cheese. Top with layer of peppers (opened flat). Bake at 350° for approximately 1 hour or until knife inserted comes out. Remove from oven and let cool a few minutes to set.
Mix well. Place in a well greased and floured tube pan. Bake 350° for 1 hour or until firm and deep brown.
Combine ingredients in order given, folding in stiffly beaten egg whites last. Place mixture into a well-greased, crumbled baking dish. Bake at 350° for 35 to 45 minutes or until done.
Preheat oven to 425°. Lightly grease 12 muffin cups. Combine all ingredients except cornmeal mix. Add cornmeal mix and blend well. Fill muffin cups 3/4 to almost full. Bake 18 to 20 minutes.
Drain juices from fruit and add water to make 1 1/2 cups liquid. Boil and add to gelatins to dissolve. Stir in orange sherbet. Pour into 6 cup mold. Chill until partially set and fold in fruit. Chill until firm. Garnish with mint leaves and mayonnaise and serve with chicken or pork. Serves 8 to 10.
Wash elephant and cut into bite size pieces. Add enough brown gravy to cover. Cook slowly at 465° about 4 weeks. Yields 4,000 servings. If more people are expected the rabbits may be added, but only if needed, as some people do not like hare in their soup.
Mix cereal and milk. Let stand until soft. Stir together flour, 1/2 cup sugar, baking powder, salt and nutmeg. Add egg and oil to cereal mixture; beat well. Add flour mixture and stir well. Fold in chopped cherries (reserving 2 tablespoons chopped cherries for topping) and 3/4 cup chopped walnuts. Pour into greased loaf pan.
Mix oatmeal, coconut and walnuts in large bowl. Put sugar, cocoa, milk and butter in saucepan. Stir until it boils. Boil 5 minutes. Add vanilla. Pour over oatmeal mixture. Mix well. Drop by teaspoons on waxed paper.
Put flour in cast-iron skillet or Dutch oven. Bake at 400° until dark brown. Stir occasionally. Store leftover dry roux in a tightly capped Mason jar in the refrigerator.
Beat eggs and sugar for 30 minutes. Time is important. Add flour and anise and blend well. Drop from spoon to a greased cookie sheet and decorate with colored sugar. Do not press down. Cover with wax paper and let stand over night. Bake at 300° about 15 minutes. Store in tight can with 1 apple for 2 to 3 weeks.
Mix eggs, sugar, vanilla and oil. Add the five dry ingredients. Add the zucchini, pineapple, raisins and nuts. Mix and bake in 2 loaf pans or in a 9 x 13 x 2-inch pan at 325° for 1 hour.
Heat oil in large saucepan, add onion and cook for 2-3 min. Add potatoes and cook for 1-2 min. Stir broth into pan, season with salt, pepper bring to boil. Reduce heat and cook for 10 min. Add sausage and corn. Bring to boil then simmer for 10 more min. Stir in oregano then pour into bowls. Serve with tortillas.
Sift flour and measure; then sift flour, soda, salt and cocoa together 2 or 3 times. Cream Crisco, sugar, egg, buttermilk and vanilla. Mix dry and creamed mixtures and bake at 350° for 25 minutes or until done.
Combine sugar, shortening and milk; bring to a boil for 1 minute. Turn off heat and add oats, peanut butter, cocoa and vanilla. Stir well and drop onto wax paper by spoon. Then let cool.
Mix together cream cheese, sour cream, vanilla and sugar, then stir in grapes. Place grape mixture in dish and top with 1/2 cup chopped pecans and 1/2 cup brown sugar. Refrigerate.
Place roast in a 9 x 13-inch pan. Cut slots in roast and place cut up fresh garlic. Pour soup over roast and sprinkle with Worcestershire sauce. Sprinkle dry onion soup mix over this and salt and pepper. Cover pan tightly with foil. Place in oven at 250°. Bake from 7:00 a.m. to 5:00 p.m. Roast will be ready and the gravy made.
Boil together tomato soup, salad oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper for 15 minutes and cool. Mix with carrots, onion and pepper. Set overnight.
Place cheese on ovenproof serving plate. Saute almonds and garlic in butter until just browned. Pour over top of Brie. Bake at 350° for 12 minutes or until warmed through (in microwave 3 to 5 minutes). Serve with sliced French bread or fruit (sliced apples).
Mix cocoa, sugar and flour in medium sauce pan. Stir in egg yolks, milk, water and vanilla. Cook over medium heat until thick. Pour into baked pie shell.
Blend first 5 ingredients. Then add next 3. Mix thoroughly. Place in unbaked pie shell and cook 50 minutes at 325°.
Put chicken in large boiler. Cook for 10 minutes. Pour chicken broth into a separate pan to use later. Pull chicken off bone. Place into boiler. Add chicken broth, cream of chicken soup, boiled eggs, salt, pepper and butter. Let simmer while preparing biscuits.
In a saucepan, put 1 stick of margarine; add 1 cup water and 1 cup flour. Stir over heat until it comes together like a ball. Put in a bowl; beat in 4 eggs, adding one at a time. Put in ungreased 9 x 13-inch pan. Bake at 375° for 25 minutes. Let stand.
Combine all ingredients in casserole dish and bake at 225° for 1 hour. Serve hot with corn chips. Can be frozen.
Melt butter in pan. Add remaining ingredients. Bake at 350° for 1 hour. Turn oven down to 300° and bake for 1 more hour.
Mix bulgar, boiling water and salt in pan. Cover and let stand 20 to 30 minutes or until bulgar is chewable (water is absorbed). Add lemon juice, garlic, oil, mint and pepper. Mix and refrigerate 2 to 3 hours. Add veggies before serving. Add cheese and mix. (Salt may be omitted since the cheese is salty.)
Thaw carrots in cold water, drain and pat dry. Mix rest of ingredients. Pour over carrots and let stand, refrigerated, overnight or for 24 hours. Stir once or twice while they marinate. These keep well. They may be served as an appetizer or salad rather than a vegetable dish.
Combine first 4 ingredients and cook 6 to 8 minutes; should boil about 2 minutes, then add vanilla and soda. Pour this over Crispix and party nuts in a large bowl. Stir and transfer to a large paper bag which has been sprayed inside with Pam. Microwave 1 1/2 minutes; shake. Microwave 1 1/2 minutes; shake. Microwave 1 minute; shake. Pour onto cookie sheet. Cool and break apart.
Cream shortening and peanut butter. Gradually add sugars. Add egg, milk and vanilla; beat well. Add dry ingredients. Form into small balls; roll in sugar. Bake on ungreased cookie sheet for 8 minutes at 375°. Remove; press chocolate kisses (or stars) into center of each cookie. Press so cookie cracks. Return to oven for 2 to 5 minutes.
Spray 9 x 13-inch baking dish with Pam. Break up 1 pie shell and place in bottom of dish. Crumble chicken on top of shell. Melt butter into soup plus 2 cups chicken broth. Pour over chicken. Crumble 2nd pie shell on top. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients together. Shape into small balls. Bake in 350° oven for 20 minutes.
Chill canned fruit before mixing. Drain fruit; slice bananas. Add strawberries and pie filling. Mix together and serve. Serves 6 to 8.
Brown beef in butter. Add salt and pepper, garlic salt and tomato sauce. Cook noodles. Combine onions, sour cream, cottage cheese and noodles.
Place meat in a 1 1/2-quart casserole. Cook on Full power for 3 to 4 minutes or until beef is no longer pink. Stir halfway through cooking time. Drain. Combine tomato sauce, taco seasoning mix, beans and olives. Spoon mixture over 2 cups of chips in a 1 1/2-quart casserole. Cook on Full power for 5 minutes. Slightly crush remaining chips. Sprinkle casserole with chips and cheese. Heat on Full power for 1 to 1 1/2 minutes or until cheese is melted.
Mix all the ingredients together and sweeten to taste, 3 1/2 to 4 cups sugar. Serve over crushed ice. Makes 2 gallons.
Pare, core and chop pears; cover with enough water to cook. Boil for 10 minutes. Add pineapple, sugar, juice and rind and ginger. Cook until thick and clear. Pour into hot, sterilized jars, seal with paraffin.
Mix all ingredients together in a bowl. Form into a ball and place on a floured board or counter top. Knead a few times, then roll out and use cookie cutter for cutting. Place on cookie sheet and bake at 350° until slightly browned.
Combine pecans, sugar, syrup and salt in a 2-quart bowl and microwave on High for 7 to 8 minutes, stirring once. Add butter and vanilla and microwave on High 2 minutes. Add baking soda; stir until foamy and spread quickly onto greased cookie sheet.
Preheat oven to 450°. Saute onion, celery and herbs (parsley and fennel) in 3 tablespoons of butter for 3 minutes. Add the watercress and spinach. Cook until these green vegetables wilt. Set aside. In a small bowl, combine the remaining butter to the bread crumbs, liqueur and seasonings (salt, pepper and red pepper). Set aside.
Brush fillets with mayonnaise. Mix cheese and crumbs. Roll fish in crumb mixture. Place in baking dish. Sprinkle with remaining crumb mixture. Bake in preheated oven at 375° for 15 to 20 minutes until fish is lightly browned and flakes easily with fork.
Brown beef in pan. Add rest of ingredients and cook slowly until vegetables are tender. Serve on hamburger buns.
Stir together the cornstarch, sugar and cold water in small pan. Cook on medium to high until it turns clear. Stir constantly. Add jello. Let cool, but not gel. Put strawberries in the pie crust. Pour jello mixture over strawberries and refrigerate until gelled.
Beat egg whites until stiff and set aside. Mix egg yolks and remaining ingredients together in order listed. Beat well. Fold in stiffly beaten egg whites. Place in Bundt pan. Bake at 350° for 1 hour.
Combine first three ingredients and pat in the bottom of pan (greased pan). Combine other ingredients and pour over cake mixture. Sprinkle with nuts. Bake at 350° for 40 minutes.
Whip the marshmallow cream, cream cheese and honey until smooth and creamy. Good with slices of apples, bananas, peaches, strawberries or oranges.
In large bowl of electric mixer beat brown sugar, oil and egg until mixed. Add flour and milk a little at a time with mixer on low and alternating the two. Add rest of dry ingredients. Continue to beat on low until well mixed. Fold in rhubarb and nuts. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Sprinkle with topping. Bake at 325° for 60 to 70 minutes. Cool on racks before removing. Wrap and store overnight in refrigerator to develop flavor.
Combine Hawaiian Fruit Punch, fruit juice concentrates and water. Pour over ice in a large punch bowl. Resting bowl on rim of large punch bowl, carefully pour ginger ale down side. Mix gently with up and down motion. Trim with fresh fruit slices. Makes 30 servings.
Mix crackers and 2 melted sticks margarine in baking dish for crust. Press firmly in dish. Bake at 350° until brown. Cool. Blend cream cheese, Cool Whip and 3/4 cup sugar. Spread in crust. Blend potatoes with 3/4 stick margarine, vanilla, 3/4 cup sugar, egg and salt until smooth. Spread on top of cheese mixture.
Cook water, chocolate, sugar, molasses and butter together until the syrup forms a soft ball when dropped into cold water. Add vanilla and pour into a buttered pan to cool and harden. When stiff, mark off in squares with a knife. When cold and brittle, break off on marked squares.
Heat cooking oil in large frying pan over medium heat. Add onion and garlic; cook until onion is yellow. Add venison and cook until browned. In another skillet, melt butter over medium-high heat. Add mushrooms and cook until they have absorbed the butter and just start to give it up. Add to venison. Stir in all other ingredients except flour and water. Reduce heat to low and cook 2 hours. Stir together flour and water. Stir into venison and let cook 10 minutes or until sauce is thickened. Serve with noodles or rice.
Cut liver into small pieces and grind in food processor. Put in bowl and add cornmeal, flour and garlic powder. Mix well. Spread liver mixture on a greased cookie sheet. Spread out to edges of pan. Bake at 350° for 20 to 25 minutes. Refrigerate when cool. Your dog will love you forever if you make this treat!
Cook hamburg and drain. Simmer hamburg and onions until onions are tender. Add remaining ingredients and simmer 3 hours. Use to top hamburgers or hot dogs.
Mix graham crackers, sugar and margarine together. Pat into an 8 x 13-inch pan. Mix cream cheese, sugar and eggs, blending well. Pour over graham cracker crust. Bake in a 350° oven for 15 minutes. Let cool. Pour can of blueberry pie filling over cheese mixture. Refrigerate.
In a wok or large skillet, heat oil until hot. Add pork and stir-fry over high heat until cooked through, 5 to 6 minutes. Remove pork to a plate. Add onion and green pepper to drippings in wok and stir-fry just until crisp-tender, about 3 minutes. Stir in plums, jam, lemon juice, brown sugar, mustard and ginger. Heat to boiling, stirring constantly. Mix cornstarch and water until blended. Stir into sauce and cook, stirring, until sauce boils and thickens. Return pork to skillet and simmer 1 to 2 minutes, until heated through. Serve over hot cooked rice.
Thoroughly combine first four ingredients. Gradually add milk, stirring until smooth. Serve as a dip for Swiss cheese crackers. Makes about 1 2/3 cups dip.
Fry hamburger meat; season. Drain if needed. Mix soup, tomato and peppers with meat. Layer with tortillas. Pour 1/2 of mixture and repeat. Make cheese last on top. Put in oven and bake at 350° for 30 minutes or until hot. Serve with Mexican Salad.
Cream the cream cheese and bean dip; add diced onion. Make into a ring or ball. Pour on sauce. Top with grated cheese. Serve with nacho chips.
Heat oven on 350° for 5 minutes. Mix batter. Grease pan. Pour batter into pan. Cook until done. Let cool. Put whipped cream on top of cake.
Heat oven to 500°. Measure flour into a bowl by spooning into measuring cup and leveling off. Cut in shortening until like coarse crumbs. Blend in just enough milk with a fork until dough leaves sides of bowl. Knead gently on lightly floured surface 10 to 12 strokes. Roll dough about 1/2-inch thick. Cut without twisting cutter. Bake on ungreased baking sheet. Makes about 12 (2-inch) biscuits.
Mash artichoke hearts with fork. Melt all ingredients together in a large skillet. Serve hot/warm.
Line a 5 1/2 cup ring mold with wax paper or Saran and then with ladyfingers rounded side out. Beat sherbet and creme de menthe until smooth, but not melted. Spoon into mold. Freeze until firm. Unmold and fill center with strawberries.
Mix cucumbers, onions, peppers, celery and salt. Let stand 2 hours, then drain. Combine vinegar, sugar, mustard seed and turmeric in saucepan; bring to a boil, then let cool. Pour over vegetables. Store in glass gallon jar in refrigerator. These keep a long time.
Shred cabbage and carrot on grater in large bowl. Mix mayonnaise, sugar and vinegar in small bowl. After thoroughly mixed, add to cabbage and carrot; mix. Cover with plastic wrap and refrigerate until ready to serve.
Line a buttered one-quart casserole dish with sliced bread. Combine the egg yolks, milk, nutmeg, salt, sugar and carrots.
Fry bacon; set aside. Simmer onions, celery, bell pepper and red pepper until tender. Add hominy. Cook until slightly brown. Add salt, black pepper and crumbled bacon.
Cook onions and pepper until onions are yellow in 3 tablespoons butter. Add ground beef until lightly browned. Stir in cooked tomatoes, uncooked rice, chili powder, pepper, salt and tomato sauce. Pour into	greased casserole; cover and bake at 350° for 1 hour. Remove cover last 15 minutes.
Grind cheese and nuts together. Mix in garlic buds and Tabasco. Sprinkle paprika on waxed paper. Shape cheese mixture into log shape and roll in paprika. Chill. Makes about 2 (8-inch) logs. Slice and serve with crackers.
Mash squash. Add soup, sour cream, salt, pepper and carrot. Butter dish. Line with Ritz crackers. Add squash mixture and top with crackers and dot with butter. Bake at 350° for 30 minutes.
Boil the first 4 ingredients for 2 minutes. Take off heat and add the oatmeal, peanut butter and vanilla. Mix well and drop on wax paper.
Grease pan. Combine sugar, nuts and cinnamon in bowl. Separate biscuits and dip into melted butter, then into sugar mixture. Arrange biscuits, putting apple slice between each biscuit. Bake 25 to 35 minutes at 400° or until brown. Cool upright in pan for 2 minutes. Combine sugar, vanilla and milk and beat until smooth. Drizzle over cake. Yields 10 servings.
Dissolve sugar in water; add coffee and beans, then cool. Add brandy. Cap bottle and let sit for 30 days. Stir weekly. Makes 1 gallon.
Mix vegetables, soup, sour cream, shredded cheese and 1/2 can French fried onion rings together. Season with salt and pepper to taste. Bake uncovered for 20 minutes at 350°. Sprinkle remaining French fried onion rings on top. Bake 5 to 10 minutes or until bubbly; serve hot.
Mix flour, baking powder, salt and mace. In mixer bowl beat together 1/2 cup sugar, cooking oil, egg and vanilla. Mix well. Gradually add flour mixture and milk alternately. Fill 10 greased muffin tins 2/3 full with batter. Bake at 350° for 15 to 20 minutes, or until tops are firm and brown.
Mix together and cook to hard ball stage. Pour on greased (butter) marble slab. Add drops of coloring and oil of peppermint. Fold in edges enough to hold in hands. Pull mints until hard and glossy. Cut with scissors to desired sizes.
Peel onions; cut into 1/4-inch rings. Heat oil 1-inch deep in large skillet. Beat milk, flour, salt and baking powder by hand or with mixer until smooth. Make sure batter is thick. Dip each onion ring in batter; fry a few at a time. Try to turn only once.
Place ribs or stew beef in a large clay cooker or roasting pan. Mix other ingredients and pour over meat. Bake (covered) at 350° for 3 to 4 hours (or until meat is tender).
Cook on low heat until tender. Add 1 package orange Jell-O. Put in jars and freeze. A very tasty jam.
Saute onion and garlic in sesame oil for 10 minutes. Add a dash of ginger. Cut up carrot, burdock and daiken and add to onion mixture. Stir while cooking for 5 minutes. Add 5 cups water and bring to a boil; slow boil for 7 or 8 minutes, then add 1 tablespoon miso. Cut up zucchini and mushrooms (caps only) and add to mixture. Simmer 8 minutes, then add the tofu and the other tablespoon of miso. Add a dash of cayenne pepper; stir well and serve hot. Serves 6.
Cook potatoes	 before other ingredients.	Combine margarine and onions in 2 quart casserole.	Microwave for 3 to 4 minutes or cook on top of	stove until onions are clear. Stir in broth, salt and	pepper. Cook until broth is boiling. Add potatoes, milk and	cream.	Cook until piping hot.	Serves 4.
Combine chocolate and butterscotch chips. Melt over hot water. When melted, remove from heat and stir in peanuts. Drop by teaspoon onto waxed paper; cool thoroughly. Will keep well in cool place for 3 weeks, if they last that long.
According to your preference, you may or may not peel the potatoes. Cut into 1-inch pieces. Put into bowl. Pour one tablespoon olive oil over potato chunks. Stir. Sprinkle seasoning over potatoes. Stir. Place on cookie sheet in single layer. Place in 375° oven. Cook 20 minutes. Turn chunks. Cook 20 minutes longer if crisp texture is desired. Serve similar as French fries, low sodium, low fat.
Chop nuts rather coarsely and set aside. Work or cream butter or margarine and shortening together until smooth. Then beat in confectioners' sugar gradually. Stir in flour thoroughly and add vanilla extract and nuts. Mix well and drop by teaspoonfuls onto an ungreased baking sheet. Bake at 325° for 15 to 20 minutes or until a delicate light brown.
Cream margarine, sugar and eggs. Add dry ingredients and bananas. Mix. Bake in 2 greased and floured loaf pans or sheet cake pan at 350° for 1 hour or until done.
Cook the sugar, vinegar, eggs, salt, butter and mustard until thick. Stir in the cream.
Combine all ingredients. Place in a greased 1 1/2-quart casserole. Cook, covered, at 350° until rice is tender, about 30 to 40 minutes.
Combine flour, sugar and allspice; mix well. Cut in butter until coarse crumbs form. Spray 2 quart dish with PAM. Cut potatoes in 1/4-inch diagonal slices. Place 1 layer of potatoes in dish. Sprinkle with 1/2 cup crumbs. Layer remaining slices, overlapping. Sprinkle with remaining crumbs and pecans. Drizzle maple syrup on top. Bake at 350 degrees, lightly covered with foil, for 45 minutes. Remove foil and bake for 10 minutes.
Pare and cut each apple into 4 pieces. Arrange in buttered baking dish. Combine flour, sugar, butter and cinnamon. Add orange juice and water. Pour this mixture over the arranged apples. Bake in moderate oven at 350° for 1 to 1 1/4 hours. Serves 6.
In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-quart baking dish. Combine butter, cracker crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly. Yields 6 to 8 servings.
Grind all and mix. (Drain liquid from onion and peppers.) Mix sugar and spices. Cook 20 to 30 minutes or to desired thickness.
Blend milk and ice cream in bowl. Add pie mix (instant pudding); beat about 3 minutes. Pour into crust and chill 3 hours. Garnish with Cool Whip. Real good.
Combine first 8 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 40 minutes. Add rice and carrots; cover and simmer an additional 20 minutes or until rice is tender. Remove bay leaf. Yields 1 1/2 quarts.
Grease a 13 x 9 x 2-inch baking pan. Dust lightly with flour; tap out excess. Sift flour, soda, baking powder, salt and cinnamon into a large bowl. Make a well in the center and add in order: sugar, oil, eggs and vanilla; beat with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple until well blended; pour into greased pan. Bake at 350° for 45 minutes or until center springs back when lightly pressed with fingertips. (Center will sink slightly.) Cool completely in pan on wire rack. Spread with cream cheese frosting. Loaded with calories, but worth every one.
Brown ground chuck and drain. Mix rest of ingredients; bring to a boil. Simmer 30 minutes. Serve with Fritos, corn chips and sour cream, salsa, etc.
Place in the top pan of a double boiler. Beat with hand held electric mixer for 1 minute to mix thoroughly. Make sure water is boiling. Beat at high speed for 7 minutes. Add 1 teaspoon vanilla and spread on a medium size cake.
Brown beef and onion. Add soups. Add noodles, garlic salt, chili powder, salt and pepper. Place in a baking dish and top with grated Cheddar cheese. Bake at 350° for 30 minutes.
Mix all ingredients. Add ginger ale last. Drop scoops of vanilla ice cream on top of punch.
Combine sugar, milk and cocoa; bring to a rolling boil. Add remaining ingredients. Drop by teaspoonful on cookie sheet or wax paper and let set until hard.
Combine jello, strawberries, water and pineapple and pour in flat glass dish or jello mold 1/2 of the mixture. Refrigerate to set. When jello sets, spread sour cream across top, then pour second half of jello mixture over it and return to refrigerator. (Looks nicer in mold disk.)
Cream the cream cheese in the mixer, then add crushed pineapple and pineapple ice cream topping. Add about 1/4 to 1/2 cup chopped pecans. Mix together well. Roll into a large ball, then roll in crushed pecans. Make holes in top of ball and dribble pineapple ice cream topping into holes. Refrigerate 2 to 3 hours. Serve with crackers of your choice.