HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash down. Mash and add soup, sour cream, carrot, onion, salt, pepper and red pepper. Butter a 1 1/2-quart casserole dish and sprinkle a layer of bread crumbs in the bottom. Add the squash mixture and cover the mixture with bread crumbs and generous bits of margarine or butter. Bake at 350° for about 45 minutes.
Mix the cream cheese with sour cream. Add the dry vegetable soup. Cook spinach; squeeze all water out. Add dry spinach to cream cheese mix. Cut round top from pumpernickel bread; take all bread out, leaving a shell. Fill shell with mixture. Place on large tray surrounded by bread pieces. Refrigerate until serving.
Mix all together in a large roasting pan with a tight cover. Put in oven at 250° for 5 hours. Do not uncover or open oven.
Coat skillet with cooking spray. Over medium heat, add mushrooms and next 3 ingredients, saute. Add artichokes, Italian dressing, olives and parsley. Cook 3 minutes.
Arrange tomatoes in large, shallow dish. Combine remaining ingredients in covered jar; shake well and pour over tomatoes. Cover and chill for several hours. Use a dish with cover, turning upside-down while chilling.
Bring vinegar, oil, mustard, salt, sugar and celery seed to boil. Shave cabbage fine or chop in blender. Also, add chopped onion. Pour 1 cup sugar over slaw and let set while making dressing. When dressing boils, pour over cabbage. Put into containers and refrigerate. Very good.
Mix together sugar, molasses, butter, cinnamon, cloves, allspice, ginger, soda and water. Add flour and mix well. Add eggs, beaten. Mix. Pour into greased and floured 9 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Test with toothpick. Done when pick comes out dry. Do not overbake.
Combine first 3 ingredients in a large bowl. Combine mayonnaise and next 3 ingredients. Pour over cabbage mixture, tossing gently to coat. Cover and chill. Serve on cabbage leaves, if desired.
Mix well butter, sugar and eggs. Stir in Bisquick, nuts and chocolate chips. Spread in greased 13 x 9 x 2-inch pan and bake in a 350° oven 35 to 40 minutes. Cut bars while warm.
Mix the first 4 ingredients and heat in saucepan. Put in casserole dish. Top with cheese and put in oven long enough to heat through and melt cheese.
Pour boiling water over tea bags; cover and set aside 5 minutes. Remove tea bags, squeezing gently. Stir in sugar and next 3 ingredients. Chill. To serve, stir in ginger ale and garnish, if desired. Yields 3 1/2 quarts.
Brown meat in skillet and drain. In a large pot, blend all ingredients well. Bring to a boil over medium heat. Reduce to low heat, cover and simmer for 1 hour.
Brown beef, lots of onion and green peppers, salt, pepper and very little chili powder. Add 2 cans stewed tomatoes and 1 can red beans (drained). Let simmer about 30 minutes before serving. Add cut up cabbage. Simmer until cabbage is done to suit your taste.
Beat together first 3 ingredients until smooth and fluffy. Add celery and fruit. Lastly add whipped topping, chill.
Mix pineapple, marshmallows and ground cranberries; let stand in refrigerator overnight. Whip cream; add sugar and mix with the cranberry mixture. Freeze. Sprinkle chopped walnuts on top, if desired. This will keep a long time. If it melts at mealtime, it can be refrozen.
Toss all ingredients together. Chill. It's better if it marinates overnight. You may substitute any of your favorite vegetables or delete any one. May use French or Catalina dressing also.
In a large bowl, mix pudding and cream cheese well. It will have some lumps. Lay Twinkies, filling side up, in an 8 x 8 x 2-inch dish. Pour half of pudding mix over Twinkies. Then half of fruit filling. Repeat; top with Cool Whip and nuts. Refrigerate.
Combine water, sugar and cornstarch. Cook until thick and clear. Remove from heat and add Jell-O and strawberries. Stir until berries are cooled. Pour into 9-inch pie shell and refrigerate until set. Top with Cool Whip and serve.
Place cooked, drained broccoli in a layer in 1 1/2 to 2-quart casserole. Add 1 layer of cooked turkey or chicken. Combine 1 can of uncooked cream of celery soup and 1/3 cup milk. Pour over first 2 layers. Spread 1/2 to 1 cup shredded cheese on top. Bake at 450° about 15 to 20 minutes, covered or uncovered.
Brown chicken, then add rosemary, sage, garlic and wine. Add salt and pepper. Cook and reduce liquid, then add tomato sauce and chicken broth. Bring to a boil, then lower heat and cook 45 minutes to 1 hour. Add green olives. Simmer 10 to 12 minutes. Serves 4.
Line dish with 1/2 of the Oreo cookies. Mix cream cheese and Eagle Brand milk; pour over cookies. Mix 2/3 of Cool Whip with pudding; spread over cookies. Put the other 1/2 of cookies in dish. Top with remaining Cool Whip. Garnish with cookie crumbs.
Dissolve jello in hot water. Add marshmallows and dissolve. Add cold water. Let set until it begins to congeal. Add pineapple and bananas.
Put all ingredients in pan except Jell-O. Cook until thick and clear. Remove from heat; add Jell-O, stirring well. Pour over berries. Chill 2 hours. Top with whipped cream.
Place all ingredients, except pecans, in a large bowl. Mix until well blended. Pour pecans in and stir until all are coated. Pour all ingredients into an unbaked pie shell (deep dish 9-inch) and bake at 350° for 50 to 60 minutes. Allow to cool before serving.
Put chopped onions, garlic and ginger in an electric blender. Add 6 tablespoons of water and blend. Fry chicken in oil for 7 to 8 minutes until they're brown on all sides. Turn heat to low and put paste from blender with chicken pieces. Raise heat to medium and fry 9 to 10 minutes. Add yogurt, one tablespoon at a time, and stir for another 10 minutes. Add salt and cayenne pepper. Bring to a boil. Cover and simmer for 10 to 15 minutes. Serve with any kind of rice.
Cut aluminum foil into 12-inch squares for each piece of boneless chicken. Spray aluminum foil with Pam. Place a piece of chicken on each piece of aluminum foil. Slice potatoes and onion over each piece of chicken. Put 1 tablespoon butter on each and sprinkle with salt and pepper. Fold aluminum foil over the chicken. Bake at 400° for about 20 minutes.
Brown ribs. Combine all ingredients in bowl and pour over ribs. Turn ribs over so they are well covered with sauce. Cover with foil and put in oven. Bake at 350° for 2 to 2 1/2 hours or until done. Turn	ribs over while cooking. Remove foil the last 1/2 hour.
Mix together and allow to sit overnight in refrigerator. Serve as a fruit dip or as dressing.
Brown meat in butter in heavy skillet. Drain pineapple (save juice). Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce and 1 cup pineapple juice. Cook until clear and thickened. Add meat (pineapple, green pepper and onions added later).	Cover and cook over low heat about 1 hour or until fork-tender.
Dice chicken and fry in butter; add basil, salt, pepper, garlic powder and meat seasoning while cooking. As the chicken is cooking, boil water and add noodles and cook until tender; drain water. Then add cheese. When chicken is ready, add can of tomatoes and sauce. Cook until cheese is melted for noodles. When finished put chicken and noodles in a large bowl and stir together.
Fry 8 oz. bacon, drain and break up into small pieces. Fry green pepper, onions and hamburg in the bacon fat/drippings until soft and done. Add brown sugar, vinegar and mustard. Microwave bacon, peppers, onions, hamburg, brown sugar, vinegar and mustard, covered for 6 - 7 minutes.
Preheat oven to 325°. Grease two loaf pans. In a large bowl, mix all the ingredients. Beat on low speed for at least one minute, scraping the sides constantly. Pour into pans and bake until wooden pick inserted in center comes out clean, about one hour. Cool 10 minutes, then remove from pan and cool completely before serving. Store in refrigerator; freezes well.
Mix cabbage, pineapple, apples and grapes. Mix remaining ingredients; toss with cabbage mixture until evenly coated. Chill. Yields 6 servings.
Combine cream cheese and peanut butter, mixing until well blended. Add sugar and milk; mix well. Spoon cream cheese mixture into crust; chill. Spread with preserves and top with whipped topping.
Shake often to dissolve ingredients. Refrigerate. Ready in 2 to 3 days.
Combine ingredients in jar with tightly fitted top. Shake well before using. Also can add chopped parsley, green pepper, mustard seed and horseradish. One tablespoon yields 3 calories.
Make bread stuffing. Eliminate poultry seasoning. In baking dish, layer with fish. Spread stuffing. Top with layer of fish. Dot with butter. Add salt and pepper. Bake at 350° for 1/2 hour or until done. (It will flake.)
Combine first 2 ingredients in large saucepan and bring just to a boil. Immediately remove from heat and stir in peanut butter until melted. Stir in cereal until well mixed, then place in well buttered 9 x 13-inch pan. Melt chocolate chips and cover cereal bars, then place in refrigerator until chocolate is hardened. Cut into bars.
Put spareribs in crock-pot. Add jar of barbecue sauce. Simmer on low for 8 hours. Fat will cook off into sauce. Will melt in your mouth.
Mix together all ingredients except chicken and crackers. Dip chicken in oil mixture, then roll in cracker crumbs. Bake in greased pan at 350° for about an hour or until juices run clear when chicken is pierced with a fork (time depends on size of chicken pieces).
Beat eggs, oil and sugar well. Add dry ingredients and vanilla. Add carrots and pineapple. Beat well. Bake in 3 (8-inch) layer pans which have been greased and floured. Bake at 350° for about 30 minutes.
Mix rice, broth and garlic in a 2-quart casserole. Cover tightly; microwave on High 9 to 10 minutes. Stir in half of the cheese, sour cream and chilies. Cover and microwave for 2 to 3 minutes. Sprinkle with remaining cheese. Cover and let stand about 4 minutes, or until cheese is melted.
Heat soup to boiling. Dissolve gelatin in cold water and add the soup. Mix cheese with mayo and add to soup by mixing with mixer. Add remaining ingredients. Pour into greased mold* with mayo. Refrigerate; unmold and serve on bed of lettuce with Ritz crackers.
Combine cracker crumbs, coconut and nuts. Beat egg whites with salt and vanilla until foamy. Gradually add sugar and continue beating until egg whites form stiff peaks. Fold cracker mixture into egg white mixture. Spread in well-greased 9-inch pie plate or 10 x 6 x 1 1/2-inch baking pan. Bake at 350° for about 30 minutes. Cool. Cut in wedges and top with ice cream, if desired.
Preheat oven to 350°; grease 3 (9 inch) cake pans. Beat butter at medium speed with a mixer; gradually add sugar until fluffy. Beat in eggs, one at a time; add vanilla.
Mash avocados with fork or potato masher until smooth. Add remaining ingredients, mix well. Cover and refrigerate for 1 hour or until chilled. Serve with Nabisco crackers, cut up vegetables or chips.
In a large skillet, add butter, olive oil, spinach, onions, parsley, salt and pepper. Saute for 5 minutes. Add rice and 1/2 of the chicken broth. Cook for 10 minutes. Add remainder of chicken broth and simmer for 20 minutes. Just before serving, add Parmesan cheese on the top. Cover until it melts then serve. This dish can be prepared the night before and it is still wonderful. Excellent with all meats and seafood!!!
Combine sugar, cocoa, cornstarch and salt in a 2-quart microwavable bowl. Slowly whisk in milk. Stir until cornstarch is completely dissolved. Cook on High power 7 to 10 minutes, stirring every 2 minutes, until pudding begins to thicken. Stir in butter and vanilla. Pour into 4 individual serving dishes. Cover with plastic wrap. Chill.
Mix cake mix, margarine, 1 egg and pecan pieces and press in 9 x 13-inch pan. Mix cream cheese, powdered sugar, 2 eggs and pineapple and pour over batter. Bake 35 to 40 minutes at 350 degrees in a pre-heated oven. Cool before cutting into squares.
Wipe fruit and slice very thin, rejecting only seeds and core of grapefruit. Measure and add 3 times the quantity of water. Let stand in an earthen dish overnight. Next morning, boil for 10 minutes. Leave until next day, then boil for 2 hours. Measure an equal amount of sugar. Boil stirring occasionally to prevent burning, about one hour. Pour into glasses and seal. Makes about two quarts.
Cream oleo, sugar and eggs. Add sour cream and vanilla. Add all dry ingredients. Drop by teaspoon on lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Roll out biscuits on floured wax paper. Place apples on biscuit; fold over and crimp edges with fork. Place in a 9 x 13-inch bake dish. Repeat with all biscuits. Melt margarine. Add sugar, cinnamon and 7-Up; mix well. Pour over apples and biscuits. Bake at 350° for 30 to 35 minutes. Will be soupy after it comes out of oven. Spoon juice over dumplings.
Wash chicken. Place in baking dish. Add spices, garlic and bouillon cubes. Add hot water. Cover and bake at 350° for about 1 hour. Remove bay leaf.
Put all ingredients, except vanilla, in top of double boiler over boiling water. Beat with rotary beater for 7 minutes or with an electric beater for 4 minutes or until icing is stiff enough to stand in peaks. Put in marshmallows and melt them. Remove from heat and add vanilla.
Cook broccoli 5 minutes in salted water; drain well. Mix soup, mayonnaise, eggs, onions, and cheese together. Sprinkle with crackers or bread. Bake at 350 degrees for 30 minutes.
Brown meat in hot fat and add water. Cover and cook 1 1/2 hours or until tender. Reserve broth. Add enough water to make 2/3 cup. Shred meat with fork. Cook onion and celery until tender. Add beef broth and remaining ingredients. Simmer, uncovered, for 20 to 30 minutes or until desired consistency. Good to freeze.
In very large punch bowl, pour in all juices. Mix well. Now add Kool-Aid, sugar and ginger ale. Mix well. Ready to serve with ice.
Mix 1 cup butter, graham cracker crumbs, powdered sugar and peanut butter together until well blended. Pat firmly into a 10 x 9 x 4-inch pan. Melt chocolate chips and butter together. Pour over peanut butter mixture in pan. Refrigerate.
In a bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt. Add to creamed mixture. Stir just until combined. Fold in chocolate chips. Spoon into a greased 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes or until the bread tests done with a toothpick. Cool in pan 10 minutes.
Remove skin and bones from chicken breasts. Cut chicken breasts into 3 x 1/2-inch strips. Set aside. In 12-inch skillet over medium heat in hot salad oil, cook green pepper and onion until tender, stirring occasionally. Stir in curry powder and salt; cook 1 minute. Add chicken to mixture in skillet; over high heat, cook until chicken just loses its pink color, about 3 to 5 minutes, stirring frequently. Reduce heat to medium; stir in cream; cook until mixture thickens slightly. Makes 4 servings. Contains about 395 calories per serving with heavy cream.
Combine all ingredients and mix until well blended. Drop by teaspoonfuls on lightly greased baking sheet. Bake in moderate oven at 350° for 12 to 15 minutes, or until lightly brown. Let stand a few minutes (1 or 2) before removing from baking sheet to cooling rack. Makes 2 1/2 dozen.
Mix evaporated milk and egg; set aside. Combine flour, salt and sugar in a large mixing bowl. Cut in shortening until mixture resembles coarse meal. Sprinkle milk and egg mixture over flour mixture. Stir with a fork until dry ingredients are moistened. Shape dough into a ball and wrap in waxed paper. Chill at least 1 hour or until ready to use. Yields 24 (4-inch) pies.
Boil chicken until cooked and tender; salt and pepper the water. Save broth to cook spaghetti in. Debone chicken. Saute onion and bell pepper in 3/4 butter. Drain spaghetti and return to pot. Melt cheese in hot spaghetti and 1/4 butter. Add Ro-Tel, peas, corn and cream of mushroom soup. Add red pepper. Stir. Saute onion, bell pepper and chicken. Stir until all cheese is melted. Pour in casserole dish. Bake at 350° for 1 hour, then reduce heat to 200° for about 1 hour.
Sift cornmeal, flour and salt together. Combine egg, Carnation and oil. Stir Carnation mixture into cornmeal mixture. Pat wieners dry with paper towels. Insert skewer through end of wiener. Dip wiener completely in cornmeal mixture. Pull out, twisting slightly to form even coating. Deep fry in hot fat (375°) for 1 1/2 to 2 minutes or until golden brown. Remove skewer. Drain on paper towels. Keep warm. Serve with Mustard Sauce.
Drain pineapple and cherries. Combine 3 tablespoons pineapple juice with cream cheese and mayonnaise; cream together. Fold in pineapple, cherries, nuts and marshmallows.
Combine all ingredients in punch bowl. Set on bed of ice. Makes 25 to 30 cups.
In work bowl of food processor fitted with steel knife blade, whip cream cheese. Combine all remaining ingredients, except party rye, until smooth. Cover and refrigerate several hours or overnight. Serve on party rye bread. Makes about 2 cups.
Mix pudding and milk as directed on package. Stir in other ingredients in large bowl. Refrigerate.
Sift dry ingredients. Beat egg, buttermilk, butter and vanilla. Add flour mixture, beating until smooth. Butter well a 2 1/2-quart tube pan. Coat with a mixture of 1/3 cup ground walnuts and 3 tablespoons of sifted light brown sugar. Pour batter in prepared pan. Bake at 350° for approximately 1 hour. Let cake cool in pan 10 minutes and then turn out onto a wire rack and let cool completely. Serves 12.
Mix corn flakes and butter; press lightly on bottom of a 9 x 13-inch pan. Mix remaining ingredients and pour over corn flakes; top with shredded cheese. Bake at 350° for 30 to 35 minutes.
Drain fruit from cherries. Heat and add 2 packages jello and 2 Cokes. Add chipped cherries and nuts. Let set in refrigerator until firm. Serve on lettuce leaf if used as salad. Squirt dollop of whipping cream on square if used as dessert.
Mix thoroughly sweet potatoes, eggs, sugar, vanilla and 1/2 cup butter. Place potato mixture in greased pan. Mix together brown sugar, flour, nuts and 1 stick butter. Pour over sweet potato mixture. Bake at 300° for 30 minutes.
Brown the hamburger; then drain and add taco seasoning. Heat refried beans. Grate cheeses. Spoon to your liking, meat, refried beans, sauce and cheeses. Fold up 4 corners of tortilla shell. Place on a cookie sheet. Put taco sauce and cheese on top. Bake at 300° for 25 minutes.
*Note: I use dry buttermilk (using the reserved pineapple juice for the water).
Combine crab, mayonnaise, egg and dry mustard in a bowl; mix well. Spoon into a 1 1/2-quart baking dish. Sprinkle with bread crumbs. Bake, covered, at 400° for 45 minutes to 1 hour, until brown.
Combine cooked rice, raisins, salt and 2 1/4 cups milk in a 2 to 3-quart saucepan over medium heat for 25 to 30 minutes, stirring occasionally. Combine sugar, eggs and remaining 1/4 cup milk; add to pudding, stirring constantly until mixture thickens or coats spoon. Remove from heat; add vanilla.
Shell Brazil nuts by covering with water. Bring to a boil. Boil 3 minutes. Drain. Cover with cold water; drain again. Dry and shell. (This makes shelling easier.) Coarsely chop nuts. In a large bowl, place nuts, dates and cherries; mix and add other fruits. Sift flour, salt and baking powder over nuts and fruits. Mix with hands until nuts and fruits are coated. Add vanilla to beaten eggs. Stir into nut-fruit mixture until well mixed. Turn into greased and waxed paper-lined 9 1/4 x 5 1/2 x 2 1/2-inch pan. Bake at 300° for 1 hour and 45 minutes. Cool before slicing.
Chop chicken into small pieces; mix with creamy chicken gravy and stir-fry. Peel, chop and boil potatoes until tender. Boil vegetables until tender. Finely chop onion. Mix all ingredients and place in pie pan. Put top shell on pie and bake at 450° until golden brown. Umm! Umm! Good!!
Place pot roast into crock-pot. Pour jar of pepper rings and juice, too, and beer into pot. Add bouillon cubes and onion slices. Cook 5 to 6 hours. Remove roast and let cool. Remove bones and excess fat. Chop with knife and fork until meat appears to be shredded. Return to juice and serve on hard rolls.
Combine all ingredients; cook in double boiler until thickens. Add 2 teaspoons of vanilla and 1/2 bag of coconut. Pour into baked pie shell. Top with meringue.
Combine sour cream, cream cheese, Cheddar cheese, green onion, garlic powder and season salt in bowl; mix well. Divide in 5 or 6 portions. Spread 1 portion on each tortilla. Top spread with beef deli slices in single layer. Roll to enclose filling. Enclose each tortilla in plastic wrap, twisting ends to seal tightly. Chill for several hours or overnight. Cut in 1/2 to 3/4-inch slices. Serve with salsa.
Combine the broth, potatoes, leeks and mushrooms. Cook over medium heat until potatoes are tender. Add lobster meat, wine (optional), and whipping cream. Reduce heat to low. In small bowl, combine flour with the milk and beat until smooth. Add to the chowder along with the Old Bay seasoning. Simmer until flavors have blended. Makes 4 to 6 servings.
Add flour, gelatin, water, oil and unbeaten eggs to cake mix. Beat 2 minutes at medium speed until smooth. Add frozen strawberries and beat one minute. Pour into a greased and floured 9-inch layer pan. Bake at 350° for 30 to 35 minutes.
Combine all ingredients. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10-15 minutes. May use glaze of pineapple juice and confectioners sugar. A tbsp. of lemon juice may be added to the drained pineapple to bring out it's flavor, if desired. These keep fresh a long time.
Soak beans according to directions. Bring to a boil and add remaining ingredients. Simmer 2 to 3 hours, stirring occasionally. Add small amounts of water as needed to cook down to make a creamy soup.
Mix together the pudding, Cool Whip, 10x sugar and milk. Cream the butter and cream cheese and mix all together. Blend the Oreos in a blender and then put some Oreos in the bottom of your flowerpot or bowl, then put some of the pudding mixture, then top with Oreos and decorate as you please. Layer "dirt" and pudding in pot. Decorate with silk flowers and gummy worms. Be creative.
Divide hamburger into four patties. Place each patty in center of 10-inch square of foil. Sprinkle with salt and pepper. Place potato, carrots and onion on patty. Wrap in foil. Bake at 375° or 350° for 45 minutes.
Place artichokes in buttered casserole. Press spinach in sieve to remove moisture. Add salt and pepper. Arrange spinach over artichokes. Beat cream cheese, butter and milk. Spoon over spinach. Add cheese. Bake covered at 350° for 30 minutes, uncovered an additional 10 minutes. Serves 8.
Preheat oven to 425°. Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside. In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough. Top with remaining ingredients. Bake for 20 minutes, or until cheese is melted and crust is golden brown. To serve, cut into wedges. Makes about 6 servings.
Mix all ingredients together. Roll in round balls. Use fork to pat cookies down on ungreased cookie sheet. Dip fork in flour to keep from sticking. Cook at 350° for 5 to 10 minutes, until lightly brown. Makes 8 dozen.
Combine ingredients and chill until ready to serve. Use with assorted fresh fruit for a dip.
Put in microwave container and melt in microwave until caramels are melted. Stir well. Cut up apples and dip and eat.
Brown meat and onion. Drain. Add remaining ingredients except cheese and simmer 20 minutes. Layer in casserole pan: Doritos (slightly crushed), meat mixture and 1/2 of the grated cheese. Repeat. Bake at 350° until cheese melts and it is warm throughout.
Brown hamburger in a skillet. Add rice and onion; cook or fry in skillet approximately 10 minutes. In large cake pan, layer approximately 1/2-inch finely chopped cabbage. Gently spread the mixture you had in the skillet after you drain off the grease. Do not stir the mixtures together.
Mix all ingredients together. Pour into unbaked pie shells. Bake at 300° until brown.
Mix sugar, dry mustard and flour together well. Stir in egg. Add vinegar and milk. Boil slowly; stir until thick.