HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash with salt and a little water. Put 1/2 in a dish and the other 1/2 in another dish. Drain the squash and add to 1 dish, the chopped onion, sour cream, a little milk and beaten eggs. Put	in an unbaked	pie crust and then add other drained squash. Bake at 350° for approximately 20 minutes.
Mix all ingredients until blended. Grease and flour 4 loaf pans. Fill each half full. Bake at 350° for about 1 hour and 15 minutes. Remove from pans to cool on rack. Wrap in plastic wrap and refrigerate or freeze.
Mix well. Place in a casserole dish and bake at 350° for 20 to 25 minutes.
Cream together cheese and Miracle Whip. Add onion, salt, shrimp and unwhipped cream.
Leave Heath bars in wrapper, put in freezer overnight. Break up with hammer. Mix brown sugar and flour. Cut in butter with pastry blender. Hold out 1 cup of mixture. To remainder add soda, salt, egg and milk. Beat and pour into 13x9-inch pan. Sprinkle on top the reserved cup of crumb mixture and broken up Heath bars. Bake at 350° about 25 minutes.
Combine flour, sugar, baking powder and salt. Set aside. Beat egg. Add oleo and vanilla. Dissolve soda in pineapple. Add egg mixture. Add dry ingredients and stir just enough to moisten. Add raisins and pecans. Spoon batter into a greased 8 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes or until done. Makes 1 loaf.
Boil mixture 5 minutes. Add oatmeal, coconut and nuts. Stir. Drop by teaspoon onto waxed paper. Cool before serving.
Combine all ingredients. Press into pan sprayed with Pam. Bake at 375° for 12 minutes. Allow to cool. Serves 8.
Combine the milk, water, sugar, salt and butter. Mix thoroughly in a 3 qt. saucepan. Heat to the boiling point over med. heat. Cook to softball stage - 236 F., stirring constantly. A full rolling boil should be maintained throughout. Remove from the heat and cool at room temperature without stirring, until lukewarm (110°). Add the vanilla, beat until mixture snaps and holds its shape. Add the marshmallow creme and fruit, if desired. Beat again until mixture loses it's gloss and is very stiff. Quickly spread into 8 in. square buttered pan.
Combine dry ingredients. In separate bowl, combine beaten eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins. Spray muffin tin with Pam. Divide dough into 12. Bake at 350° for 15 minutes.
Melt chocolate chips.	Stir in milk and vanilla. Stir until it	starts to thicken. Drop and form into eggs after it cools a little. Drop on a greased cookie sheet. Refrigerate until cold. Coat with melted chocolate chips.
Brown hamburger and onion together. Add brown sugar and sauerkraut. Mix. Add V-8 juice and mix. Place in baking dish. Bake at 350° for 1 hour.
Mix together the butter, pecans, milk, sugar and coconut and chill several hours. Roll into balls. Melt in top of double boiler the chocolate chips and paraffin. Dip coconut balls in chocolate mixture with toothpick. Cool on wire rack or wax paper.
Combine first four ingredients in a skillet. Cook over medium heat, stirring occasionally. Add hot cooked carrots and spoon the syrup over them until glazed. Mint jelly may be used in place of sugar and mint leaves.
Brush fish with oil outside and inside. Mix all remaining ingredients and stuff pocket of fish. Prepare heavy-duty foil to make large double piece. Place fish on foil and wrap tightly so steam does not escape. Cook over charcoal or gas grill for 15 minutes. Turn over and cook 15 additional minutes.
Cut bread in half horizontally. From cut side, cut in 1-inch slices, almost to crust but not through. Place both halves, cut side up in ungreased 13 x 9-inch dish. Beat eggs. Add orange juice, peel, milk and margarine. Spoon over cut surfaces of bread. Let stand 5 minutes. Using a pancake turner, carefully turn basted bread so cut side is down. Mix cinnamon and brown sugar. Sprinkle over coated bread. Cover and refrigerate.
Place rice in greased casserole dish. Add chicken. Mix together onion soup mix, mushroom soup and water. Pour over chicken. Bake at 400° for 45 minutes to 1 hour.
Blend the first 5 ingredients. Mix in the chopped nuts. Combine remaining ingredients and blend thoroughly. Add all at once to dry mixture, stirring only enough to moisten dry ingredients. Turn batter into a greased (bottom only) 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan and spread batter evenly into the corners. Bake at 350° for about 1 hour or until a cake tester or wooden pick inserted in center of bread comes out clean. Cool bread 10 minutes in pan on cooling rack. Remove from pan and cool completely. Cut bread thinly and sandwich slices together with whipped butter. Makes 1 loaf bread.
Mix all ingredients (dry ones first) in a saucepan. Cook until mixture pulls away from the sides of the pan. Knead on a floured surface while hot.
Beat eggs until very light. Beat in sugar gradually. Add milk and vanilla. Mix thoroughly. Add shortening and mix well. Sift flour, baking powder, spices and salt together. Add 1/2 of dry mixture to egg mixture and beat until smooth. Brush doughnut maker with a light coating of vegetable oil and fill with batter. Hold doughnut maker over oil at surface and release ring of batter onto surface. Deep fry at 375° (medium) approximately 1 minute on each side, turning to brown evenly. Remove from oil and drain on paper towels. Frost, sprinkle or decorate as desired. Makes 1 dozen.
Mix milk and flour. Mix by hand and knead. Pinch piece and cover drained dried stuffed olives. Makes 25. Bake 15 minutes at 400°.
Cook sausage and drain. Cube bread; put bread in 9 x 13-inch pan and place sausage and cheese on top. Mix eggs and half and half. Pour over top. Chill overnight. Bake 45 minutes at 350°.
Cream together butter and sugar. Add eggs one at a time. Add mixed dry ingredients to butter mixture. Add remaining ingredients. Bake in a greased tube pan for 1 hour and 15 minutes or until done.
Beat eggs well. Add gradually the sugar and flour. Pour over diced rhubarb. Pour into pastry shell. Cover with lattice top crust. Bake 10 minutes at 450°, then 25 minutes at 350°.
Combine sugar and cornstarch; add slowly boiling water. Cook, stirring constantly until thickened. Add, then blend juice and rind, butter, salt and vanilla. Serve hot.
Mix ingredients well. Roll into ball. Roll in remaining 1 1/2 cups chopped pecans to cover. Nice and refreshing cheese ball appetizer.
Brown meat until crumbly and drain off grease. Stir in the barbecue sauce, onion and brown sugar. Grease a muffin pan with shortening and press each biscuit into a cup in the muffin pan. Spoon the meat mixture into each cup and sprinkle with cheese. Preheat oven to 400° and bake 10 to 12 minutes until brown.
Heat oven to 350°. Mix with hands 1 cup flour, butter and confectioners sugar until smooth.	Spread thin with hands into 8 x 8 x 2-inch square pan.	Bake about 25 minutes. Stir all remaining ingredients into eggs. Spread over base. Bake about 25 minutes	more. Cool. Cut into bars or squares. For dessert, top with whipped cream and cherry.
Take center out of mushrooms. Chop up mushroom centers, green pepper and onion. Fry sausage and drain grease. Mix all ingredients. Stuff mixture into mushroom caps. Pour butter over each mushroom right before you put into oven. Bake at 350° until cheese melts.
Combine cider and ginger ale in bottom of 30-cup electric percolator. Place remaining ingredients in basket. Allow to go through perk cycle. Serves 24.
In heavy frypan, saute all above ingredients. Add chicken broth and simmer until rice is done. This can also be finished in a 325° oven.
In large mixing bowl, cream butter, sugars and oil. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into creamed mixture (dough will be stiff). Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then sugar. Bake at 350° for 10 minutes or until edges are lightly browned. Makes 11 dozen.
Combine first 7 ingredients until well blended, then gradually add flour until all mixed in. Chill dough for 30 minutes. Shape dough into 3/4-inch balls. Place on greased cookie sheet. Flatten balls with fork. Bake at 350° for 5 to 8 minutes until set, but not brown. Remove from oven and let stand for at least 1 minute. Remove from cookie sheet and cool on rack. Makes 4 dozen.
Place peach halves in a greased muffin pan. Combine next 4 ingredients and mix well. Mound mixture in peach cavities and freeze until firm.
Dissolve jello and sugar in 1 cup boiling water. Let mixture chill until slightly thickened. Mix other ingredients; chill firm. Serves 8 to 10.
Combine all ingredients, stir until smooth. Spoon batter into greased 6-cup muffin pan, filling two-thirds full. Bake at 425 degrees for 10-12 minutes. Yield: 6 muffins.
Cut beef, carrots, celery and peppers into strips. If red peppers are not available, use green peppers. Mix flour, salt and pepper; then roll meat in seasoned flour. Melt butter in a large skillet. Add meat and brown. Stir in other ingredients and mix well. Cover and cook gently until meat is tender. Cooking time: approximately 3 1/2 hours. Serve over rice, prepared to package instructions.
Preheat oven to 350°. Spray or oil cookie sheet. Mix ingredients and make into balls. Can be put close together on pan because they do not spread out. Bake for 12 minutes. These are great appetizers.
Boil eggs. Slice eggs and scoop out yellows in mixing bowl. With a fork, mash yellows and sprinkle them with sugar until sparkly. Add Miracle Whip (to taste). Use tablespoons to fill egg whites with yellow filling. Sprinkle with paprika.
Mix all ingredients except eggs together well. In a casserole dish, put a layer of chicken mix and then a layer of eggs. Continue layering until all ingredients are used. Top with 2 cups finely crushed potato chips. Cook 15 to 20 minutes at 375°. Almonds may be used as topping instead of potato chips.
Sift together flour, baking powder and salt. Add 1 cup sugar gradually to 1/2 cup shortening; cream well. Blend in 2 unbeaten eggs. Stir in mashed bananas. Blend in sifted dry ingredients. Stir in nuts. Bake at 350° for 60 to 70 minutes.
Cook bacon crisp, crumble. Cook onion and garlic in drippings. Drain. Combine bacon, onion, butter beans and next 4 ingredients. Stir in remaining ingredients. Pour into lightly greased 2 1/2-quart bean pot or baking dish. Bake, covered, at 375° for 1 hour.
Mix the sour cream and lemon juice together, stirring until well blended. Pour into graham cracker crust. Place the apple pie filling on top of this mixture, spreading over entire pie. Bake this at 350° for 15 to 20 minutes. After removing it from the oven, mix the chopped nuts and cinnamon together; sprinkle over top of pie. Good served warm or cold.
Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spoon into crust. Refrigerate 3 hours. Top with cherry pie filling just before serving. Makes 8 servings.
Mix Crisco and butter well. Add eggs one at a time. Add dry ingredients, milk and vanilla. Bake at 350° for 1 1/2 hours in tube pan.
Combine the first seven ingredients together in a bowl. Chill in refrigerator for at least 2 to 3 hours (overnight). Cut off top of bread. When ready to serve, hollow out bread and tear into small pieces to dip with. Place dip into the shell of the hollowed out bread.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. In large bowl with wooden spoon or mixer, beat egg and sugar well. Add milk and biscuit mix. Beat well. Stir in almonds, apricots and extract, mixing well. Turn batter into pan. Bake 55 to 60 minutes until tester comes out clean from center. Cool 10 minutes. Loosen sides with spatula. Cool completely on wire rack.
Combine chopped mint, ginger and honey in medium bowl. Add boiling water. Let steep for 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract the liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead, covered and refrigerated.)
Bake cake as directed for a 9 x 13-inch pan. Poke holes in cake. Mix 1/2 can of Eagle Brand milk and 1/2 can of cream of coconut. Pour mixture over hot cake. Let cake cool, then spread Cool Whip on top of cake. Garnish with toasted coconut.
Prepare vanilla pudding with milk according to package directions; set aside. In a separate bowl, combine strawberry flavored gelatin and boiling water; stir in frozen strawberries.
Preheat oven to 375°. Mix biscuit mix and sugar until well blended. Starting with 1/2 cup beer and adding more as needed, mix in beer to form a wet, tacky dough (just a little wetter than usual biscuit dough). Spoon dough onto flour-covered surface, lightly dust top with flour and roll dough to 1/2 inch. Cut biscuits with 3-inch cutter. Cover bottom of pan with melted shortening and arrange in pan. Baste top with more shortening. Bake 10 to 12 minutes. Makes 1 dozen large biscuits or 18 to 24 regular-size biscuits.
Drain peaches reserving 2/3 cup juice. Chop peaches into small pieces. Set aside. In a bowl dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir almond extract into Cool Whip. Gently fold into gelatin mixture. Fold in peaches, pour into an oiled 6 cup mold. Chill overnight. Unmold, garnish with additional peaches if desired. Serves 8 to 10.
Combine first 3 ingredients. Mix until you have a pancake batter consistency. In frying pan heat oil until pan is warm to touch. Pour batter into heated pan. Cook 5 to 8 minutes on either side until golden brown.
In long oblong baking pan, put peaches and juice. Add water and sugar. Stir well. Pour cake mix on top. Pour melted margarine over cake mix (do not mix). Bake at 350° until top is golden brown.
Into a pan or skillet, sift together first the flour, then other dry ingredients. Add milk slowly. Cook over medium heat, stirring until thick. Remove from heat and add vanilla and butter. Serve over hot biscuits.
Cook macaroni; drain. In a casserole dish, mix macaroni and tomatoes, half of cheese and salt and pepper. Put remaining cheese on top. Bake at 375° for 30 to 45 minutes until cheese is melted.
Make white sauce: Melt margarine. Add flour. Stir together to make paste. Slowly whisk in milk until smooth and desired consistency. Add salt and pepper to taste. Tear apart dried beef and add to white sauce. Serve over toast.
Whip cream cheese with mixer until soft and fluffy. Mix in brown sugar and Cool Whip. Use as a dip with apple slices or other types of fruit.
Peel eggplant and cut into small pieces. Boil in salted water until tender. Drain well and mash. Stir in other ingredients and mix well. Drop by tablespoonfuls onto a well-greased griddle. Fry on both sides until golden brown. Yields 4 to 6 servings.
Heat oven to 350°. Heat caramels and 1/4 cup of the milk in saucepan over medium heat, stirring constantly until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally. Mix cake mix, butter, remaining milk and nuts. Spread half of the mixture in ungreased 13 x 9 x 2-inch pan. Bake 6 minutes. Remove from oven. Sprinkle chocolate chips and coconut over cake. Spread caramel over chips and coconut. Drop remaining dough by teaspoon onto caramel layer, spreading evenly. Bake until cake is slightly dry to touch, 15 to 20 minutes. Cool completely. Refrigerate until time. Makes 48 bars.
Drain pineapple well, reserving all liquid. Add this to dry jello in a 2-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin; remove from heat. Blend in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly. Blend in sour cream. Fold in pineapple and pecans. Pour into a 2-quart mold or bowl and chill until firm.
Mix all ingredients and bring to slow boil. Let it boil for 5 minutes. Add or lessen red pepper to taste.
Place angel cake cubes in 9 x 9 x 2-inch baking pan. In mixer bowl, combine instant pudding and milk. Add ice cream. Beat at low speed until well blended. Pour over cake cubes. Chill until firm. Dissolve jello in boiling water. Add frozen strawberries. Stir until jello begins to thicken slightly. Pour over pudding, but do not stir. Chill until set.
Heat oven to 325°. Grease an 8 x 8 x 2-inch square or a 9 x 13-inch pan (for thinner brownies). Mix ingredients and bake 40 to 45 minutes or until brownies begin to pull away from sides. Cool completely before cutting.
Drain corn, English peas and French cut green beans. Add to drained vegetables the celery, water chestnuts and onion.
In a heavy pot, melt butter. Add oil. Saute all seasonings until done (approximately 5 minutes). Add flour and blend well. Add tomato sauce, hot water and sugar. Cook over medium heat approximately 30 minutes. Season to taste. Add shrimp. Cook 30 minutes longer. Serve over cooked rice.
Put all ingredients in bowl. Mix on high speed for 3 minutes. Pour into graham cracker crust. Chill for 1 hour.
Combine all ingredients and mix well. Chill. Great to serve for lunch on hot summer days!
Cook over medium heat until thick. Stir occasionally. You can seal in jars or keep in refrigerator.
Cover spareribs in large saucepan with just enough water to cover ribs. Add garlic and onions and bring to a boil. Then simmer, covered, for 1 hour until ribs are tender
Boil tongue. When ready to serve, slice, flour lightly and fry. Arrange on serving platter. Add chili sauce; decorate with parsley and serve immediately.
Grind onions and green peppers. Add all other ingredients at once. Cook over low heat for about 2 hours or until thick. Pack right away in clean jars and seal.
In a large skillet, add oil to heat, then add cabbage, carrots, bell pepper and onion. When done, add sugar, crumbled bacon, hot sauce and salt and pepper to taste. Cook 15 minutes; if you want crispy vegetables, do not cover pan. Cook until well blended.
Cook potatoes in boiling water for 15 minutes until tender, drain. Cool slightly and slice. Cook cauliflower, carrots and onion in boiling water about 10 minutes, drain. Place all vegetables in a 2-quart rectangular baking dish. Stir together soup and milk. Spoon over vegetables. Bake, covered, in 350° oven for 30 to 35 minutes. Uncover, sprinkle on top and bake 3 to 4 minutes more or until cheese melts. Serves 12.
Dissolve jello with 1 cup hot water. Simmer on medium heat pineapple and sugar for 2 minutes. Add to jello mixture and refrigerate until set, several hours or overnight. After jello sets, mix remaining ingredients in order given. Place in a medium bowl or container.
Brown ground chuck; drain. Add it to diced Velveeta cheese. Add Ro-Tel tomatoes and chopped red onion. Cook over low heat or microwave until cheese is melted.
Cook chicken breasts in water (reserve broth). Cool and cut up. Make stuffing according to package directions. Mix all of the stuffing, cut up chicken and Miracle Whip. Boil large shells al dente. Rinse with cool water. Allow to dry. Stuff shells with prepared mixture.
Drain green beans, peas and white corn. Chop onion, celery, green pepper and pimento. Mix all together.
For salad, mix all ingredients: Broccoli, celery, green onions, grapes, bacon. For dressing mix all ingredients: mayonnaise, vinegar, sugar.
Bring broth water and bouillon cubes to a boil. Boil potatoes until tender. Do not drain. Saute carrots, celery and onion in a bit of butter, then add to potato mixture. Add ham, combine milk and flour until smooth, then add to potato mixture and cook until thickened. Stir in sour cream and cheese. Simmer until cheese is melted. Season to taste.
Cook meat until browned. Add other ingredients (except vinegar); cook until soft, stirring constantly. When nearly cooked, add vinegar.
Mix all ingredients together. Pour into a greased pan. Cook for 45 minutes at 350°. Great with chili.
Saute onion in butter. Cook rice according to directions. Cook broccoli and cauliflower first. May add anything else you would like (carrots, corn). Drain everything. Put in casserole dish. Add rice, soup and cheese. Bake at 350° for 30 minutes. You may add bread crumbs, if desired, on top.
Combine apples and pineapple; place in greased 8 x 8 x 2-inch baking dish. Combine flour, sugar and seasonings; cut in butter until crumbly. Stir in coconut and nuts; sprinkle evenly over apples. Bake at 375° for 30 minutes or until apples are tender and topping is golden.
Sift together flour, cream of tartar, baking soda and salt; set aside. Combine butter, sugar and eggs. Beat until light and creamy. Add dry ingredients and mix thoroughly. Chill 1 to 2 hours. Roll teaspoonful of dough into balls, roll balls in sugar and cinnamon mixture. Place 2-inches apart on ungreased baking sheet. Bake at 400° for 8 to 10 minutes, until light brown, but still soft. They puff up, but flatten out with cracked tops. Cool on wire rack.
Boil spaghetti until tender. Brown ground beef; drain. Add sauce to ground beef; simmer.
Beat eggs; add sugar, syrup, salt, vanilla and butter or oleo. Add pecans and mix well. Bake at 350° for 50 or 60 minutes. Pecans can be placed in bottom of pie crust and filling poured over them.
In a large bowl, combine all ingredients. Form dough into balls with hands. Size of balls should be about the size of a tablespoon. Chill and serve.
Melt butter and mix with croutons. Place half of this in a 13 x 9-inch pan. Cook the sliced squash and chopped onion. Salt to taste. Drain and add soup and sour cream and pour into casserole. Spread grated cheese on top and sprinkle with remaining croutons. Bake at 350° for 30 minutes.
Mix well ingredients. Pat into tassie pans, making high rims. Prick with fork. Bake at 350° for 15 minutes.
Combine margarine, cocoa and milk in a saucepan. Bring mixture to a boil; do not let scorch. Add powdered sugar, vanilla and pecans and spread on hot cake.
In a large mixing bowl, mix all the ingredients together well. Chill for 2 hours before serving. Goes well with chunks of rye bread or pumpernickel bread. Can also be used as a vegetable dip or a dip for fried vegetables.
In a small bowl with mixer at medium speed, beat cream cheese until smooth and fluffy. Gradually beat in next 5 ingredients until well blended. Fold in crabmeat and pimientos. Turn into a 1-quart casserole. Cover and microwave on High 4 to 5 minutes until very warm, stirring twice. Stir again before serving. Serve with crackers and/or fresh veggies.
Cream margarine and sugars. Add eggs and beat well. Add vanilla. Put oatmeal, a little at a time, in blender or food processor; process to a fine powder. Combine oatmeal powder, flour, baking powder and baking soda. Add combined dry ingredients to creamed mixture; blend well. Add chocolate chips, grated Hershey bar and nuts to dough. Form dough into walnut-sized balls; place about 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 minutes. Cookies should be barely brown and look a little underdone when removed from oven. They set up as they cool. Makes 7 dozen.
Cook and drain noodles; set aside. Cook and drain spinach; set aside. Mix cheeses, sour cream, egg, spinach, salt and pepper in a large bowl. Spread a thin layer of sauce in the bottom of a 9 x 13-inch pan. Layer noodles, cheeses, sauce to top of pan, ending with sauce. Sprinkle top with grated cheese and Parmesan cheese. Bake at 350° for 45 to 60 minutes until sides are bubbly and top is brown.
Cook ground beef and onions until brown. Cook rice and drain. Mix these 2 ingredients and add all other ingredients. Let simmer 10 minutes. Top with cream cheese. Cool and serve.
Heat oven to 425°. Combine pumpkin, sweetened condensed milk, eggs, 3/4 t. cinnamon, ginger, nutmeg, and salt, mix well. Pout into crust. Bake 15 minutes; remove pie. Reduce heat to 350°. Combine sugar, flour, and remaining 1/2 t. cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350° or until knife inserted comes out clean. Makes 1 pie.
Fold by hand. Place the ingredients in a graham cracker crust. Quick 'n easy.