HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix squash, salt, pepper, carrot, sour cream and soup. Melt butter in pan and mix in stuffing. Take 1/2 of stuffing out of pan. Pour in squash and top with other 1/2 of stuffing. Bake 30 to 45 minutes at 350°. Make in a 2-quart casserole dish.
Cut each biscuit into 4 pieces. Roll each in cinnamon and white sugar. Put in greased tube pan. Melt the margarine, brown sugar and nuts together; pour over biscuits. Bake in a 350° oven for 30 minutes.
In deep bowl, stir together flour, sugar, baking powder and salt. Mix eggs and milk together and pour into dry ingredients. Stir with a whisk until batter is smooth.
In large pot, boil chicken breasts; season to taste. Cook until done. Remove chicken from pot, debone and shred. Cook spaghetti in chicken broth. Saute onion and bell pepper in butter or margarine. Add to cooked spaghetti, sauteed onion and bell pepper, Velveeta, Ro-Tel and shredded chicken. Cook over medium heat, stirring occasionally, until cheese is melted and sauce is thick. Serves 8 to 10.
Combine first 6 ingredients. Divide into 8 portions and shape each portion around a skewer, having it look more or less like a drumstick with a third of the skewer sticking out like a bone. Spread the meat with the mustard, your fingers are the best tool for this. Now roll each portion in the crumbs, pressing it all around. Sprinkle with the shortening and bake in a 325° oven for 20 minutes or until brown or fry on all sides in a skillet, using a little more shortening.
Mix eggs and sugar. Add oleo, flour, milk, vanilla and almond extract; mix well. Add 1 1/2 cups of coconut and pour into an unbaked 9-inch pie crust. Top with remaining 1/2 cup coconut. Bake at 325° for 50 to 60 minutes.
Cream butter. Gradually add sugar, beating well with hand. (Now mixer.) Dissolve soda in milk. Add cream mixture; beat well. Cook in heavy, large saucepan, stirring constantly, until it reaches a soft ball stage or 234°. Remove from heat and add vanilla. Do not stir. Cook 10 minutes. Mix until thick enough to spread, approximately 10 minutes. Spread on cooled cake. (Can use mixer on medium speed now, if you like.)
Peel and dice potatoes. Add to onions, celery and water in a heavy kettle. Heat to boiling, cover, reduce heat and simmer 15 minutes.
Bring to a boil the syrup and brown sugar. Remove from heat. Add peanut butter and Rice Krispies. Press this in a pan. Melt chocolate and butterscotch chips and spread onto other mixture. Let cool and cut into squares.
Cook the 1/2 cup cocoa and hot water until thick and cool. Sift the flour, sugar, salt and baking soda together into a large mixing bowl. Mix the buttermilk, oil and eggs in a small bowl, then pour into dry ingredients. Add the vanilla and cocoa mixture. Stir with a large whisk. Pour into a 13 x 9 x 2-inch pan or two 8 x 8 x 2-inch pans. Bake at 325° for 40 minutes. Freezes well.
In a small saucepan, combine brown sugar and 1/2 stick of butter. Melt, stirring to combine. Spread on bottom of cake pan (9-inches round by 3-inches deep). Arrange peaches over brown sugar in concentric circles. In small bowl, combine flour, baking powder and cinnamon. In large bowl, beat remaining 1 1/2 sticks of butter with sugar until creamy. Beat in egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended.
Combine eggs, sugar and oil in a large mixing bowl and beat well. Gradually beat in flour, soda, salt and cinnamon. Stir in carrots, nuts, pineapple and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Combine the first four ingredients with the reserved juices from the pineapple and oranges. Cook the ingredients and cool. Cook macaroni and cool. Combine cooled macaroni with sauce and refrigerate 3 to 4 hours or overnight. Add drained fruit and mix thoroughly, then add Cool Whip. Top with drained cherries and keep refrigerated. Makes a large bowl.
Stir and mix until sooth. Heat rosette iron in deep fat at 375°. Dip iron into batter and then into hot fat for 1 minute or until rosette is golden brown. Lift out. Tip to drain on absorbent paper. May be dipped into powdered or granulated sugar.
Line a large pie dish with bottom crust. Brush with egg white. Prick well with a fork. In a large bowl, mix together eggs, sugar, flour, cooking oil, vanilla and chopped rhubarb. Pour in the filling and cover it with top crust. Cut steam vents. Bake at 450° for 10 minutes, then at 350° for an additional 40 minutes or until the pie is done.
Arrange chicken in baking dish. Put remainder of ingredients in medium bowl. Pour over chicken. Bake at 350° for 1 hour or until chicken is done.
Cook macaroni according to package directions. Drain and rinse with cold water. Stir together macaroni and remaining ingredients. Chill at least 1 hour.
Combine cake mix, egg whites, oil, milk and 1 can of coconut. Bake in greased sheet pan at 350° for 20 to 25 minutes. Make holes in warm cake with fork; pour cream of coconut over cake. When cool, combine second can of coconut with whipped topping and frost cake still in pan. Chill several hours and serve.
Cream the sugar and butter until smooth. Add eggs one at a time. Beat well after each. Add crumbs and mix. Add milk and beat until smooth. Add coconut and nuts and blend together. Grease and flour a tube or loaf pan. Bake at 275° for 1 or 1 1/2 hours.
Blend cream cheese, pudding and 1/2 cup milk together, then add the rest of milk and beat with mixer for 5 minutes. Spread over cake. Drain 2 small cans crushed pineapple and spread over that. Cover with whipped cream or Cool Whip. Sprinkle with chopped nuts. Refrigerate.
Cream first 4 ingredients together. Measure and sift flour, salt, baking soda and cinnamon. Prepare apples. Add dry ingredients to creamed mixture, then add vanilla and apples. Place all in a greased 9 x 13-inch pan. Bake 25 minutes at 350°. After cool, dust with powdered sugar.
Melt butter, let stand. Grease Bundt pan. Sprinkle cinnamon and put 1/3 of dry ingredients in bottom of pan. Put 12 rolls on dry ingredients. Sprinkle cinnamon. Pour 1/3 melted butter over rolls and 1/3 of dry mixtures. Put 12 more rolls; sprinkle cinnamon. Put rest of dry mixture. Put rest of butter. Cover with wet paper towel. Let rise overnight at room temperature. Bake 20 minutes at 350°.
Mix and cook everything except tuna fish. Add tuna fish last hour. Cook 1 1/2 hours.
Wash cranberries. Add 1 cup cold water. Cook until tender. Add sugar and cook for 5 minutes. Soften gelatin in 1/2 cup cold water. Dissolve in hot cranberries and add salt. Chill until mixture begins to thicken. Add nuts and celery. Mix thoroughly. Pour into oiled ring mold. Chill until firm. Unmold and place on large salad plate. Place light lettuce around salad or pour into a square Pyrex pan or a bowl and serve. Serves 8.
Thaw and thoroughly drain broccoli and peas. Sprinkle with lemon juice. Add celery, onion, salt and pepper. Combine mayonnaise and sour cream or onion dip. Stir into vegetables until moistened. Add chopped eggs and mix lightly. Serves 6-8.
Brown meat, onions and garlic slowly in oil. Add water and tomato paste; simmer until meat is tender (about 2 hours). Add noodles and stir gently. Season with salt and pepper. Sprinkle with cheese. Serves 4 to 6.
Blend together Crisco, sugar, salt, vanilla and egg; beat until creamy. Stir in sifted flour. Drop by teaspoon and make a small dent and fill with jam. Bake at 375° for 10 to 12 minutes.
Combine softened cream cheese and Cheddar cheese until well blended. Add onions, beef, Worcestershire sauce and garlic salt. Mix well. Make into a ball. Sprinkle chili powder on wax paper. Roll cheese ball into it until the whole ball is covered. Cover bowl. Chill until ready to serve. (Serve with crackers.)
Use large (oblong) casserole dish. Put a thin layer each of lettuce, green onions and bell pepper. Cover with English peas and salad dressing. Sprinkle with grated cheese and top with bacon bits. Cover with Saran Wrap and chill.
Peel and cut potatoes into small chunks or strips. Boil until slightly tender. Do not overcook. Drain some of the water, leaving about 1/2 to 1-inch of water from the cooked potatoes. Add jar of Ragu sauce, salt and pepper to taste and onion salt. Let simmer for about 10 minutes in crock-pot or on stove top. Top with bacon bits and shredded cheese when ready to serve.
Mix soup, water and rice together; pour over chicken. Bake in oven at 350° for 1 1/2 hours or until chicken is tender.
Bring tomato soup to a boil in a saucepan. Dissolve gelatine in cold water in a bowl. In a another bowl combine cream cheese and mayonnaise. Add gelatine mixture to tomato soup, then add cream cheese mixture. Mix well and then add celery, onions and shrimp. Refrigerate until firm. Serve with crackers.
Place meat in shallow glass container. Saute garlic in oil; blend in next 4 ingredients. Pour over roast. Add Worcestershire sauce and catsup to marinade. Cover and place in refrigerator 2 to 3 hours, turning occasionally. Cook on grill, turning frequently and baste with marinade 35 to 40 minutes, depending on doneness desired.
Combine lamb, onion, catsup, Worcestershire sauce and pepper. Shape into 4 thin patties. Place 1 tablespoon Bleu cheese on each of 2 patties. Cover with remaining patties. Seal edges. Place on broiler rack 3 to 4-inches from heat. Broil 6 minutes or until browned on 1 side. Turn once and broil 3 minutes. Don't overcook.
Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13 x 9-inch pan. Chill at least 3 hours. Jigglers will be firm after 1 hour, but may be difficult to remove from pan. To cut Jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through the gelatin. Lift from the pan with index finger or metal spatula.
Pour all ingredients in blender with 2 to 3 ice cubes. Blend 30 seconds or until smooth.
Drain fruit, but save pineapple juice and thicken with vanilla pudding and Tang. Mix fruit and juice mixture together. Chill.
Combine liquid from mushrooms, plus enough water to cook lima beans. Add beans, onion, sugar and salt. Cook until beans are tender. Stir in mushrooms and cream; heat thoroughly, but do not boil. Makes 4 servings.
Mix sugar and oil. Beat in eggs, zucchini and extract. Add dry ingredients. Add raisins and nuts. Place in 2 greased and floured bread pans. Bake in 350° oven for 45 to 60 minutes. Test for doneness. Makes 2 loaves.
Beat eggs. Fold in rest of ingredients. Bake at 350° for 45 minutes in 12-inch casserole. Serves 8 to 10 people.
Cook turkey until lightly browned; drain. Add tomatoes and seasoning mix. Bring to boil; reduce heat. Cover and simmer 5 minutes. Add corn and peppers. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese, tortilla chips and sour cream if desired. Makes 8 servings.
Boil meat to make enough broth to cover about 1 inch of a large pot. Layer cabbage, then onions, then apples and dot each layer with butter or margarine. Cut up meat and lay on top. Continue layers until the meat and vegetables are used. Cook on stove on medium heat until cabbage and onions are tender.
Mix vegetables, soup, sour cream, 1/2 of cheese and 1 cup of onions. Pour in dish. Bake covered at 350° for 1/2 hour. Top with remaining cheese and onions; bake uncovered for 5 more minutes.
In a pot, combine butter with flour, thoroughly. Add milk gradually, stirring vigorously. Bring to a boil. Reduce heat. Add salt. Cook 1 minute longer, stirring constantly. Yields approximately 1 cup.
Soften cream cheese. Add grated Cheddar cheese. Mix until well blended; add remaining ingredients. Chill, then roll in chopped walnuts.
Mix oil, dill weed and Ranch dressing well. Cover crackers and spread on cookie sheet. Let dry 1/2 hour.
Cook macaroni, then drain. Shake up sugar, oil, vinegar, celery seed and salt. Pour over all vegetables and macaroni; marinate overnight. Delicious!
Combine bread stuffing with mushrooms and juice, butter and cheese. Spread over flank steak. Roll up like jelly roll. Fasten with skewers or string. Pour oil in slow cooking crock-pot. Roll steak in oil, coating all sides.
Cream margarine and sugar. Beat until fluffy. Add eggs, flour and vanilla. Mix well. Fold in buttermilk. Pour into unbaked pie shell and bake 50 minutes at 350° in a preheated oven.
Cook the suet in a kettle over medium heat until fat is rendered. Roll the beef in flour and add to suet. Cook, stirring, until brown. Add the water and bring to a boil. Reduce heat and simmer until the beef is tender. Add remaining ingredients and cook until the vegetables are tender.
Melt butter. Cream eggs and sugar. Add dates; cook until thick, stirring constantly. Cook; add nuts, cherries, Krispies and flavoring. Form into balls. Roll in coconut. Refrigerate.
Thoroughly mix 3/4 cup flour, sugar and undissolved yeast in large bowl. Combine milk and oleo in a pan. Heat over low heat until liquid is warm (oleo does not need to melt), gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scrape occasionally. Add remaining flour and beat 2 minutes at high speed. Cover, let rise in warm place free from draft about 1 hour until bubbly. Stir in fruit and raisins. Turn into greased and floured 2-quart tube pan. Let rise, uncovered, for 30 minutes. Bake at 350° for 40 minutes. Before removing from pan, prick surface with fork, pour rum syrup over cake. After absorbed, remove from pan and cool on wire rack. When cool, frost with confectioners sugar frosting.
Preheat oven to 350°. Mix sugar and shortening. Add eggs, sorghum or honey and buttermilk. Sift together remaining ingredients; add to sugar, shortening and egg mixture and blend well. Bake in a 9 x 13 x 2-inch pan, greased and lightly floured, 30 to 40 minutes. Test for doneness; insert a wooden pick in center. It should remove cleanly.
Mix together the first six ingredients. Sieve together flour, soda and salt. Add to dry ingredients, the cloves, cinnamon and nutmeg. Add nuts and raisins. Fold in vanilla. Pour into a Bundt pan. Bake at 350° for an hour. Makes 16 servings.
Cook noodles and drain. Mix everything together except the noodles and cheese. In a baking pan, lay 1 layer of noodles and add some of the turkey mixture. Then add cheese on top. Repeat these steps until all gone. End with cheese on top. Cover with foil and bake at 350° for 45 minutes.
Mix jello and boiling water. Cool until lukewarm. Add strawberries and pineapple; cool until like honey. Mash bananas. Add to above. Pour 1/2 in bowl and add sour cream and remainder of jello.
Mix first two ingredients (defrost guacamole dip and soften cream cheese). Spread on tray. Layer on top the chopped vegetables. Top with taco sauce. Serve with Ritz crackers and corn chips.
Mix all ingredients thoroughly and store in airtight container. Use 1/3 cup of the mixture in a cup and finish filling with boiling water.
Mix all ingredients well in mixer or by hand, but mix well. Pour into a well-greased and floured 9 x 13-inch pan. Bake at 350° for about 35 to 40 minutes or until it tests done with a toothpick. Ice with "Philly" cream cheese icing.
Melt oleo in 8 x 8 or 7 x 11 baking dish. Mix remaining ingredients in a bowl and pour into baking dish. Bake approx. 45 minutes at 350°. Don't overcook.
In an 8 x 8-inch microwave dish, saute the onion, pepper and potatoes in olive oil for 3 minutes. Fold in whipped egg whites. Fold in egg yolks. Add to other ingredients in dish. Microwave on High for 3 minutes.
Cream butter with sugar. Add beaten egg. Add flour, sifted with cream of tartar and soda. Chill for 2 hours. Roll very thin and bake at 375° until very lightly browned. (Dough can be re-rolled.) Trim with outlines of confectioners sugar icing and trim with sugar and non-pareils.
Melt 6	tablespoons butter; add the next 4 ingredients and cook over low heat until bubbly. Remove from heat and blend in chicken broth and milk.	Bring to a boil and boil for 1 minute, stirring constantly. Stir in chicken, mushrooms, celery, pimentos, flakes and peas.	Heat until celery is soft. Serve over patty shells.
In a heavy kettle, cook the onions, leeks and shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally for 10 minutes. Reduce heat to moderately low and cook vegetables, stirring occasionally for 10 to 20 minutes more or until soft. Remove lid and cook mixture over moderate heat, stirring for 3 to 5 minutes more or until excess liquid is evaporated. Onion mixture may be made 2 days in advance and kept covered and chilled.
Combine flour, bread crumbs and Parmesan cheese and coat chicken breasts in that mixture. Brown coated chicken with 1/2 stick of butter. After first turn add salt and pepper. After chicken is browned, remove to rimmed baking dish. Now put 1/3 stick of butter in frypan and using spatula scrape bottom of pan. Put in mushrooms and stir until they're coated and shrink a little. Add 16 ounce bottle of Marsala cooking wine and turn heat to medium-high. When liquid starts to bubble, add 1 1/2 tablespoons of flour mixture and 1/4 cup milk. Stir 1 to 2 minutes, then add to baking dish and warm in oven for 10 minutes.
In a large saucepan, mix chicken broth, onion, basil, oregano, bay leaf and 1/4 teaspoon pepper. Stir in vegetables. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes, or until vegetables are crisp. Throw away bay leaf. Stir in chicken and undrained tomatoes. Makes 4 to 6 main dish servings.
Early in day: In large bowl, combine yeast, 1 cup flour and 1 teaspoon salt. In 1 quart saucepan over medium heat, heat milk, 2 tablespoons olive oil and 1/4 cup water until very warm (120° to 130°). With mixer at low speed, gradually beat milk mixture	into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 cup flour to make a soft dough. Sprinkle work surface with remaining 1/2 cup flour, turn dough onto work surface and knead until smooth and elastic, about 8 minutes. Shape into a ball and place in greased large bowl, turning dough to grease top. Cover; let rise in warm place until double, about 1 to 1 1/2 hours.
Wash and cut off ends of squash. Cut in 1/4-inch slices. Cook in boiling water for 5 minutes or until tender and drain. In skillet, cook meat with onion until brown; drain fat. Stir in 1/2 cup bread crumbs, salt, thyme, 1/8 teaspoon pepper and garlic powder to taste, if desired. Remove from heat. In saucepan, melt 1/4 cup butter; blend in flour and 1/2 teaspoon salt. Add milk all at once. Cook and stir until mixture thickens and bubbles. Add cheese; stir until melted. Add meat mixture. Place half of squash in 2-quart baking dish. Pour half the cheese mixture. Repeat layers. Bake at 350° for 30 to 35 minutes. Serves 6.
Dissolve yeast in warm water. Melt shortening in warm buttermilk. Add sugar, salt and soda to warm buttermilk mixture. It will foam up. Add this to yeast, then add flour. Add more flour if needed. Knead dough and then cover with bowl. Wait 15 minutes. Make rolls or loaves and let rise for 1 to 1 1/2 hours. Bake at 400° for 25 minutes. If in loaves, bake until when patted sounds hollow.
In a large bowl, whisk together the lemon juice, oil, thyme, sugar and black pepper. Let stand 15 minutes. Whisk dressing. Toss in beans, celery, carrots, onion and celery leaves.
Melt butter; brown onion. Melt cheese. Add mushrooms, soup, garlic and drained broccoli; mix well. Cover with almonds. Serve hot.
Slice and boil squash in salted water until tender. Mash. Add soup, cornbread, eggs, cheese, salt and pepper. Mix and put in casserole. Bake until brown at 375°.
Make cake according to directions, except use juice for the water. Put in a 9 x 13-inch sprayed pan. Top with the crushed pineapple evenly over top of cake. Bake at 350° for 30 to 35 minutes. Top when partly cool with powdered sugar.
Cook chicken with a bay leaf, stock of celery with leaves, onion, peppercorns and parsley until tender, 30 to 40 minutes. Remove from broth; remove skin, bones and fat. Cut meat into bite size pieces. Remove from broth and add the rest of ingredients. Cook and simmer 30 minutes.
Bring soaked peas to a boil, adding water if necessary. Reduce heat, add ham bone and pepper. Cover and simmer one hour. Add celery, carrot and onion. Simmer one hour longer. Remove ham bone. Pull off meat and shred it finely. Return meat shreds to soup and add remaining ingredients. Simmer 20 minutes.
Mix together the garden peas, water chestnuts, onion and cream of mushroom soup. Put in buttered 8-inch baking dish. Spread grated cheese on top of mixture.
Mix together. Bake 45 minutes at 400° in 9 x 13-inch pan.
Cook ground beef and onion in large skillet until thoroughly browned. Drain. Add tomato puree and stir thoroughly. Stir in Diet Coke, cover and simmer about 15 minutes. Then remove cover and cook to desired consistency.
Brown meat and drain. Add all other ingredients and mix well. Cook on simmer for about 20 minutes.
Lightly brown ground beef. Add green onion and bell pepper; saute until onion is tender. Add remaining ingredients, except the 2 cups of Mozzarella cheese. Simmer about 10 minutes until it thickens. Remove from heat and let cool 10 minutes. Stir in cheese and set aside. Do not overcook this mixture.
Put peanut butter and jelly on bread with the knife Smash the 2 pieces of bread together.
Mix everything together, except lamb. Spread on the lamb. Marinate for 4 to 5 hours. Grill over hot coals about 1/2 hour on each side.
Prepare one recipe of rice. While rice is cooking, pound chicken breast out flat. Salt, pepper, sage and flour one side. Add one teaspoon cooked rice to unfloured side and roll up. Brown in a little oil. Take chicken out of skillet. Make tomato gravy with drippings and tomato sauce. Add chicken to gravy and cover. Let steam a few minutes. Serve over rice.
Combine dry ingredients in a large mixer bowl. Add remaining ingredients; beat at medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes (or until cake tester comes out clean). Cool completely; frost.
Add onions, celery and bell pepper to 2 sticks margarine. Saute until cooked. Add flour and cook with cover on low for 15 minutes, stirring frequently. Add parsley and crawfish and cook 15 minutes. Stir. Add half and half, half of Velveeta, jalapeno relish, garlic, salt and pepper. Cook on low heat about 30 minutes, stirring occasionally.
Place broccoli in bottom of 9 x 13-inch casserole. Top with chicken breasts. Mix remaining ingredients to make sauce. Pour sauce over all. Bake at 350° for 45 minutes until thoroughly heated. Sprinkle slivered almonds on top.
Mix all ingredients in the pan in which the meat is to be marinated. Marinate steak, turning occasionally, for 2 to 12 hours in the refrigerator. Broil meat over hot coals for 5 minutes per side for rare meat or cook until desired doneness. Slice meat on a diagonal across the grain and serve. Great for summer on the grill. Makes 3 to 4 servings.
Combine all ingredients except avocados. Dice avocados and gently toss in vinegar and spice mix. Serve with tortilla chips, chicken or seafood. Yields 1 1/2 cups.
Combine shrimp, chopped boiled eggs and vegetables. Boil macaroni until tender. Drain and add to mixture. Mix all ingredients and add salt to taste.
Bring zucchini milk to a boil. Pour over bread crumbs; add oleo. Combine honey, salt and egg; add to bread mixture. Add vanilla, cinnamon and raisins. Place in 1-quart greased bowl, set in shallow pan with hot water. Bake at 350° for 1 hour.
Put favorite pieces of chicken in baking dish. Drizzle good with tomato catsup, brown sugar and soup mix. Add orange juice and orange peel, then soy sauce. Bake, uncovered, at 400° for 30 minutes. Reduce heat to 375° and cook approximately another 50 minutes. Ovens vary, so cook until browned and tender.