HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large roasting pan, combine popcorn and nuts. Place in 250° oven while preparing glaze.
Clean squash. Boil whole squash until tender; drain. Cut lengthwise in halves and place in glass baking dish. Cover squash with cheese. Bake at 350° until cheese is melted (soft). Serve hot. Serves 4 to 6.
Cook meat and onion in a skillet and drain. Add Chili-O powder and simmer another 10 minutes. While cooking the meat mixture, start another large pot (8 quarts); add V-8 juice, chili beans and mix tomatoes plus the water in pot. Bring to a boil then reduce to low heat. Add the cooked meat mixture to the big pot mixture and return to a slow boil. Then turn to simmer and add Armour chili and cook another 10 minutes. One cup of cooked spaghetti can be added also at the time you add the Armour chili.
Preheat oven to 325°. Combine nuts and 2 tablespoons sugar and butter; press into bottom of 9-inch spring-form pan. Bake 10 minutes. Remove from oven. Increase temperature to 450°. Next, beat together cream cheese, 1 cup sugar and flour in large bowl. Add 1 egg at a time, beating after each one. Blend in sour cream. Dissolve coffee powder and cinnamon in orange juice. Add juice mixture gradually to cream cheese mixture until blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250° and bake for 1 hour. Loosen cake from rim of pan. Cool before removing rim. Refrigerate. Sprinkle top with cinnamon sugar. Garnish as desired.
Cook ground beef until brown. Add salt and pepper to taste. Cover bottom of a 13 x 9-inch baking dish with sliced potatoes, onion and carrots. Then add ground beef. Layer the vegetables and then the beef. Mix soups and water. Pour over beef and vegetables. Cover with aluminum foil and cook for 1 hour at 350°. Remove from oven and sprinkle cheese over top of casserole. Return to oven just until cheese melts.
Blend oil, vinegar and sugar in blender for at least 3 to 4 minutes. Add remaining ingredients and blend for another 3 to 4 minutes.
Heat oven to 350°. Mix all ingredients in ungreased 2-quart casserole. Cover and bake 30 minutes; stir. Cover and bake until macaroni is tender, about 20 minutes longer.
Fry bacon crisp; cook onion in bacon fat and add tomatoes and rice. Mix well. Cover; heat to boiling, then simmer 20 minutes, stirring. Cook 15 to 20 minutes for rice to get fluffy; add shrimp and bacon and put in dish. Bake at 350° for 15 minutes.
Boil chicken and remove from bones. Melt margarine and mix with dressing. Place on casserole dish a thin layer of chicken, onion, celery, salt and pepper.	Mix mushroom soup and cream of	chicken and 1 can of chicken broth. Pour over and top with the herb dressing.	Bake at 350° for 45 minutes.
Stir milk and sugar into large pot; bring to a rolling boil over medium heat. Boil 6 minutes. Remove from heat; add margarine, vanilla and chocolate chips. Stir until smooth. Fold in nuts and pour into greased 9 x 13-inch pan. Cool at room temperature.
Dissolve yeast in warm water. Add shortening, sugar, salt and egg. Add flour gradually, mixing until dough is thoroughly blended. Roll out on lightly floured surface. Fit into a greased 8 x 12-inch pan. Cut dough into 1 x 4-inch rectangles. Brush with melted butter. Let rise until doubled. Bake at 425° for about 20 minutes.
Preheat oven to 425°. Mix bread. Add raw eggs and other ingredients. Mix well. Have dressing soft, about consistency of cake batter or thick soup (really soupy). (This is secret to good dressing; it will cook dry.) This degree of consistency was the hardest for me to learn. Bake in greased baking dish, 13 x 9 1/2-inches for about 40 minutes. Serves 10 to 12.
Combine first 4 ingredients. Spoon into cracker crust. Combine last 4 ingredients over low heat. Stir until all is melted and spread over pie. Chill and serve.
Cube bread but do not remove crust. Mix bread, cheese and dry mustard. Place in 9 x 13-inch greased baking dish. Beat eggs and add milk. Pour over bread mixture. In a saucepan, melt margarine and pour over corn flakes. Stir until moist. Spread over bread mixture. Place in refrigerator overnight. Bake at 350° for 45 minutes.
Stir vanilla into sour cream; set aside. Combine brown sugar, cinnamon, nuts and cherries in small bowl and set aside. Cream margarine and regular sugar until light; add eggs and beat until light. Add flour mixture alternately with sour cream. Put 1/2 batter in greased Bundt pan or 10-inch tube pan. Sprinkle 1/2 of nut and cinnamon, etc. mixture on top of batter. Layer rest of batter mixture and nut mixture. Bake at 350° for 45 to 50 minutes. For best results have eggs and sour cream at room temperature.
In small heavy saucepan, combine the sugar and milk. Cook over medium heat to 234° (soft ball stage), stirring occasionally. Add butter and orange peel. Stir to blend. Add pecans. Stir to coat good. Spread on wax paper or greased cookie sheet. When the coating is firm, gently break pecans apart. Store in covered container.
Cook macaroni and drain. Combine first with butter, then with other ingredients, except crumbs. Sprinkle crumbs over top. Bake for 45 minutes at 350°, until lightly browned and bubbly.
Put pork chops in crock-pot. Add remaining ingredients, if pork chops are not covered, add more liquid. Cook on low all day.
Place a layer of sliced onions in the bottom of a 2-quart casserole. Add 1 can of beans and arrange 4 slices of bacon on top. Spread about 1/4-inch layer of catsup over the bacon. Place a second layer of onions on top and form another layer with the other can of beans, 4 slices of bacon and catsup. Top with a layer of bacon, onions and catsup. Bake at 325° for 25 to 30 minutes.
Mix all liquid ingredients together. Brown ground meat and add to liquids. Simmer for 1 hour.
Spread cream cheese in bottom of 9 x 12 x 3-inch pan. Top with can of Hormel chili. Add Cheddar cheese. Spread jalapenos and black olives on top. Bake 15 minutes at 350° until hot.
In a large saucepan, blend first 4 ingredients with 10 cups of water. Cook and stir until thickened and bubbly. Add lemon juice and salt.
Cook spinach according to directions on the box. Combine spinach (drained), onion and stuffing mix; mix well and add seasonings. Melt butter (do not get hot); pour over stuffing mixture. Add eggs and cheese. Mix well; roll into walnut-size balls. Bake in 350° oven for 15 minutes.
Mix thoroughly at least 200 strokes. Bake at 350° for approximately 40 minutes.
Mix ingredients well. Put in pie shell and bake for 45 minutes at 350°.
Heat the oven to 425°. Combine the bread crumbs, flour and paprika. Combine the mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons water; melt the butter. Line a shallow pan with foil and spray with nonstick cooking spray. Dip the chicken breasts in the mustard mixture, then coat them with the crumb mixture. Put in the prepared pan. Drizzle the butter over the chicken. Bake until browned and cooked through, 10 to 15 minutes.
Grind peppers and onions. Cover with water; add salt and bring to boil. Cook until tender. Pour mixture in strainer and drain. After it has stopped dripping, return to pot. Add vinegar and sugar; bring to boil and cook for about 30 minutes. Pour into jars and seal.
Cut Delicious apples into 1/4-inch slices. Preheat oven to 350°. Brown chops on both sides in hot oil. Place apple slices in buttered baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Top with pork chops. Cover and bake 1 1/2 hours. Enjoy! Serves 6.
Cut eggs in halves lengthwise. With a teaspoon, carefully remove yolks to a small bowl. Set whites aside. Mash yolks until fine and crumbly. Add mayonnaise, mustard, salt, pepper, vinegar and sweet pickles. Mix well. Fill white halves with yolk mixture. Sprinkle with paprika.
Grind or chop all and mix in 3 tablespoons salt. Refrigerate overnight. Next morning, drain and rinse well. Mix sugar, water, vinegar, mustard seed, celery seed and turmeric. Mix and boil 5 minutes; fill jars and seal.
Melt oleo in pie pan. Mix sugar and flour, then stir in pie pan and press out. Bake at 350° until done.
Combine eggs, margarine and sugar. Add gelatin, coconut and applesauce. Blend well. Pour into pastry shells. Bake at 350° for 30 minutes or until set. Yields 2 pies.
This is for a 40 pound can of frozen cherries with sugar. Add approximately 4 quarts of water, less can be used. Bring this to a boil. Mix clear jell with sugar and enough water to make a paste. Add to cherries. Let boil 1 minute. Process in hot water bath for 20 minutes.
Melt first three ingredients in microwave. Keep warm in a chafing dish and serve with your favorite salty munchie! (We prefer light and crispy Fritos!) Easy and delicious!
Preheat oven to 400°. Break egg into bowl and beat slightly. Put all other ingredients into bowl and mix well. Shape mixture into balls. Arrange in a baking pan and bake for 20 minutes.
Mix pineapple with juice, carrots, broth and raisins in large saucepan. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with a fork and serve. Makes 9 servings.
Brown hamburger and onion together. Drain well, then add the green beans, tomato soup, water, salt and pepper. Turn in large casserole. Cook the potatoes in boiling water until soft. Mash while hot and add enough milk to make fluffy, yet stiff to hold shape. Drop in mounds on top of meat mixture. Sprinkle with Cheddar cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until hot. (Instant potatoes work well!)
Crust: Mix first three items and pat into bottom of 8 x 10-inch baking dish. Bake at 350° for 20 to 25 minutes. Cool.
Mix together rhubarb, sugar and Jell-O. Prepare cake mix according to package directions. Grease 13 x 9-inch cake pan. Spread rhubarb mixture in bottom of pan. Arrange marshmallows over rhubarb mixture. Pour cake batter over other ingredients. Bake at 350° for 50 minutes or until toothpick comes out clean.
With electric mixer, beat the sugar and margarine. Add eggs, buttermilk and remaining ingredients. Grease several pans. (I put mixture in 1-pound Crisco cans; makes a beautiful gift wrapped in Saran Wrap and tied with ribbon.) Bake cake at 275° for 20 to 30 minutes if small and 60 to 90 minutes if large pans. Check with cake tester.
Combine milk with sugar in a saucepan; heat to a boil. Cook 5 minutes, stirring constantly. Remove from heat; add remaining ingredients and stir until marshmallows and chocolate chips are melted. Pour into buttered 8 or 9-inch square pan. Cool and cut into squares.
Saute onion, green pepper and mushrooms in margarine. Add other ingredients and place in baking dish. Bake at 375° for 45 minutes to 1 hour.
Make a paste of sugar, cornstarch and flour and some of the cold milk. Scald rest of milk and blend with paste. Stir until thick. Cook 15 minutes. Add egg yolks and cook for 2 to 3 minutes more. Remove and add vanilla. Fill baked pie crust; cover with meringue and bake at 325° for 15 minutes.
Slice onions extremely thin, then marinate overnight in large bowl with vinegar, sugar and water. Drain and toss with mayonnaise and celery salt. Serve with crackers or bagel chips as an appetizer.
Wrap bacon around hot dogs; broil and turn as needed. Bring next three ingredients to boil. Add 1 small onion (chopped) and 1 tablespoon horseradish mustard. Simmer five minutes. Pour over smokies.
In large skillet, mix together first 4 ingredients with small amount of liquid if needed. Place kielbasi on top. Simmer 40 minutes. Remove kielbasi and place in oven loosely covered for 25 minutes at 325° (optional). Makes 4 servings.
Melt 1/4 stick of margarine and mix with graham crackers. Put in a 9 x 13-inch pan and refrigerate.
Bring limas to a boil in water. Add salt and sugar. Reduce heat and cook slowly until limas are very tender (about 1 1/2 hours). Drain beans. Place in 2-quart casserole. Stir in butter and catsup. Bake at 350° until limas are delicately browned and crusty on top (about 1 hour). Serves 6 to 8.
Combine sugar, egg, margarine, milk and cream cheese with mixer. Add dry ingredients. Blend at low speed until moist. Pour 1/2 batter in 8-inch pan, bottom greased only.
Mix ingredients together and place in a buttered dish. Bake at 350° for 15 minutes. Stir mixture and bake for 10 more minutes.
Pack okra tightly into hot sterilized jars, leaving 1/2-inch headspace. Place a garlic clove and a hot pepper in each. Combine water, vinegar, pickling salt and dill seed in a saucepan; bring to a boil. Pour boiling vinegar mixture over okra, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield: 7 pints.
Mix ground meat, onion (chopped), green pepper (cut up in pieces) and 2 teaspoons salt. Brown. Drain off grease. Stir in tomatoes, tomato paste and 1 cup of water. Cook until done. Cook macaroni and drain. Mix macaroni in sauce. You can also add oregano and mushrooms.
Cream sugar and oleo in bowl. Add eggs and milk; mix well before adding pineapple. Just before baking, pour mixture over bread cubes in a separate bowl; mix well. Bake at 350° for 45 minutes in a large greased casserole dish.
Preheat oven to hot (400°). In a buttered baking dish, arrange a layer of asparagus, dot it with butter and sprinkle with lemon juice. Cover the asparagus with slices of cheese and sprinkle with a little of the grated Parmesan cheese. Alternate layers of asparagus and cheese, ending with a layer of sliced cheese. Sprinkle with Parmesan. Sprinkle with melted butter. Bake until cheese is melted, 8 to 10 minutes.
Dissolve jello in 1 cup hot water. Add 1/2 cup cold water, vinegar, mayonnaise, 1/4 teaspoon salt and dash of pepper. Blend well with rotary beater. Pour into tray for refrigerator freezing. Quick chill in freezing unit without changing control for 15 to 20 minutes or until firm, about 1-inch from edge but soft in center. Turn mixture into bowl and whip with rotary beater until fluffy. Fold in spinach (thin small pieces), cottage cheese, celery and onion. Pour into individual molds. Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes. Unmold and garnish with salad greens and optional tomato wedges. Serve with additional mayonnaise.
Dissolve yeast in warm water. Let stand until bubbly. Stir in oil, salt and 1 1/2 cups flour. Form into a ball and knead on lightly floured surface for 5 minutes, adding flour as necessary to make soft, sticky dough. Place in lightly oiled bowl. Cover and let rise in a warm place until three times in bulk (3 to 4 hours). Punch dough down. Roll out on floured surface to a 12-inch circle.
Let potatoes thaw until easily separated, about 30 to 40 minutes. In large bowl, combine potatoes, onions, chicken soup, sour cream, butter and cheese. Mix thoroughly and turn into greased 9 x 13-inch baking dish. Sprinkle evenly with potato chips and bake at 375° for one hour. Makes about 10 servings.
Brown pheasants in oil. Place in a casserole dish. Pour brandy over and ignite. Add carrots, onions and herbs. Cover and cook 90 minutes at 320°. Remove pheasants. Add cream to gravy and serve over the pheasants.
Thaw and drain broccoli. Saute onion in 3 tablespoons butter. Add broccoli and stir. Add water, flour and cheese. Beat eggs well and add.
Combine flour, sugar, cinnamon, mace and salt. (Mix soda in buttermilk.) Blend into dry ingredients oil, eggs and buttermilk. Add pineapple, coconut, nuts and carrots. Bake 3 layers at 350° for 25 minutes.
Bake cake mix according to directions in a 9 x 13-inch cake pan. Bring to boil pineapple and sugar. Pour over hot cake and allow to cool. Mix pudding according to directions, let set until firm, then spread over cool cake. Cover with sliced bananas. Spread thawed Cool Whip over bananas. Sprinkle with coconut and chopped pecans.
Mix the crushed cereal, salt and pepper together on a flat plate. Dip chicken pieces into milk, then roll them in the cereal mixture. Place them, skin side down, on a nonstick cookie sheet. Bake 30 minutes in a preheated 350° oven. Turn and bake on other side 30 minutes.
Melt butter. Add sugar, eggs and potatoes. Add other ingredients and mix thoroughly and pour into a 2-quart buttered casserole dish. Bake at 325° for 1 hour. Yields 10 servings.
Mix flour, sugar, salt, fruit, raisins and cardamon in large bowl. In separate bowl, mix yeast with warm water (8 ounces). Add to flour mixture. Melt butter and add to flour. Mix well and knead. Let rise to double in size (overnight). The next day, knead on floured surface. Divide into 4 loaves, place in greased loaf pans and let rise one hour. Bake at 350° for 45 minutes. Remove from oven and brush with melted butter and sugar. Return to oven for 15 minutes longer. Remove from pan and cool.
Mix all ingredients together well. Use 1/3 cup mix in a large mug and fill with hot water.
Dissolve yeast in water. Add sugar, salt and oil. Slowly add flour. Mix well until smooth. Cover. Let rise until double. Roll into pencil-like strips. Place 1/4-inch apart on ungreased baking sheets. Let rise. Bake at 350° for 25 to 30 minutes until browned. Brush with oil and sprinkle lightly with garlic salt.
Mix all ingredients in a large bowl until well blended. Pour into an 8 x 8-inch freezer dish. Freeze. Will keep up to 3 weeks in the freezer. Makes 20 servings.
Cook onion in butter until tender. Blend in flour and add milk. Cook until thick. Add the cheese and stir until melted. In a 9 x 13-inch casserole, make layers of sliced eggs, cheese sauce, potato chips and bacon. Repeat. Bake at 350° for 30 minutes. May be refrigerated and baked next day. Yields 12 servings.
Arrange 6 slices of bread in bottom of approximately 9 x 13-inch baking dish. Cover each slice with cheese; top with remaining bread. In a separate dish, mix eggs, milk, salt and pepper. Pour over bread and cheese. Let stand in refrigerator overnight. Bake at 325° for 40 minutes or until puffy and lightly browned. Serve with bacon and fried apples.
Put seedless raisins through food grinder and combine with water. Mix and sift together the flour, salt and soda and add to raisin mixture. Add melted margarine and Sucaryl and mix well. Drop from teaspoon onto greased cookie sheet. Bake in a 350° oven for 15 minutes.
Cook sugar, butter, milk and dates until it forms a soft ball. Add nuts and beat until real creamy. Form a loaf in a wet cloth. Now, mold into a loaf. Let cool overnight and slice.
Preheat oven to 375°. Coat a 9 x 13-inch baking pan with vegetable cooking spray. Set aside. In a large bowl, combine carrots, sugar, pineapple, prune puree, egg whites and vanilla. Stir to blend thoroughly. Add remaining ingredients except coconut. Mix completely. Gently stir in coconut. Spread batter in prepared pan. Bake about 45 minutes, until toothpick inserted into center comes out clean. Cool on rack. Cut into 3 x 3-inch squares. Makes 12 servings.
Crust: Mix with mixer the oleo, flour, 1/4 cup granulated sugar and nuts. Pour into greased 9 x 13-inch baking dish. Bake until golden brown at 350°. Cool completely.
Steps 1-4) Trim excess fat from meat; cut into small serving size pieces. Combine flour, salt and pepper. Place meat on bread board; sprinkle with half flour mixture; pound it into meat using rim of saucer (etc.).
Combine cream cheese and soup (undiluted) in a double boiler. Heat and stir until smooth. Dissolve gelatin in water according to package direction, then add to soup mixture. Fold in remaining ingredients. Bend well. Pour into 5 cup mold. Refrigerate until firm. Unmold. Serve with fresh vegies and crackers.
Brown hamburg; drain off fat. Put remaining ingredients in pan and bring to a boil, add hamburg and cook 10 minutes. Add 1 can stewed tomatoes and 1 large package of frozen vegetables or Veg-All in can. Add 1 cup orzo and finish cooking until orzo is done.
Combine eggs, salt, sugar, flour, pineapple with juice, soda, vanilla and chopped pecans. Mix together and pour in a 9 x 13-inch greased and floured pan. Bake 30 to 35 minutes at 350° until golden brown.
Twelve hours before serving, mix marshmallows, sour cream and pineapple. Fold in oranges.
Brown bacon and then saute the onions. Stir in flour. Add water, vinegar and bean liquid. Stir in the rest of the seasonings, bringing it to a boil. Add the green beans and heat through. Pour into serving bowl and top with crumbled bacon.
Cream shortening and sugar well. Beat in honey, egg and vanilla. Gradually blend in dry ingredients which have been sifted together. Roll in 1/8 to 1/4-inch thickness on a lightly floured pastry canvas. Cut cookies with floured cookie cutter. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Yields about 2 1/2 dozen.
Cream sugar, shortening and vanilla together. Add eggs, one at a time. Beat well.
Mix cream cheese, butter and coconut. Add remaining ingredients and mix. Shape into eggs. Chill overnight before covering with chocolate.
To save time I chop the vegetables in a food processor. In a large bowl, combine all the vegetables, then sprinkle the salt over them and cover with cold water. Let stand 2 hours. Drain. In a large pot, combine the sugar, vinegar and spices; bring to a boil. Add the vegetables. Return to a boil and lower heat. Simmer 12 minutes. Pack into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims and cover at once with metal lids and screw on bands. Process in hot water bath for 10 minutes. Yield: 4 half pints.
Preheat oven to 350°. Blend all ingredients in large bowl; beat at medium speed for 2 minutes. Spread batter in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes until cake tests done with a toothpick. Frost when fully cooked with Cream Cheese Frosting.
Mix well first 4 ingredients in bowl. Add together dry ingredients and add it to zucchini mixture. Blend well. Pour into loaf pan and bake at 350° for 1 hour or until done.
Boil sugar, water and salt until it forms ball in cold water; place marshmallow cream into syrup. Stir until well mixed. Stir in pecans; pour out on greased wax paper or cookie sheet. Can be formed in log or in candies.
Bake cornbread in a medium pan. Let cool. Crumble cornbread into pan. Add pinto beans, onion and green pepper. Mix mayonnaise and pickle juice together, then pour over the first four ingredients. Top with tomato and bacon. Refrigerate overnight.
In skillet, brown meat and cook onion in butter until tender. Add remaining ingredients. Cover and simmer 45 minutes or until tender. Stir now and then. Serve over hot cooked egg noodles. Serves 4.
Make white sauce: Melt 2 tablespoons fat and stir in flour. Add milk and broth and cook until thickened, stirring constantly. Season with salt and pepper.
Arrange chicken and broccoli in casserole dish. Combine soup and milk and pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle over cheese. Bake at 450° for 15 minutes or until hot. Serves 4.
Place fruit juices and sugar in blender container and process 10 seconds to dissolve sugar. Add sorbet and process on low speed until sorbet begins to blend into mixture. Increase speed to high and blend just until smooth.
Preheat oven to 350°. Line 18 muffin cups with baking cups. Combine brownie mix, water, oil and egg and stir. Combine in separate bowl cream cheese, sugar and eggs; stir in chocolate chips. Fill muffin cups 1/3 full with cream cheese mixture. Spoon brownie mixture evenly over cream cheese mixture until cups are 2/3 to 3/4 full. Bake for 20 to 30 minutes or until brownie is set. Do not overbake. Cool.
Arrange all the ingredients in a 9 x 13-inch pan and sprinkle with salt, pepper, rosemary and paprika. Put in oven and stir vegetables as soon as the butter melts. Stir and baste occasionally as potatoes bake. Bake 1 hour until potatoes are cooked through and golden brown at 375°. Serves 6.