HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes in preheated hot oven (425°) for 50 minutes or until fork-tender. Meanwhile, saute squash, mushrooms and onion in margarine in saucepan, 5 minutes or until fork-tender. Scoop out insides of potatoes. Whip with skim milk in bowl. Stir in cheese. Refill shells and place on serving plates. Mound vegetables over potatoes. Garnish with chopped parsley.
Pour pineapple and liquid into a 13 x 9-inch pan. Spread cake mix over pineapple. Dot with margarine slices and sprinkle nuts on top. Bake at 350° for 45 minutes.
Heat diet drink to boiling. Stir in gelatin until dissolved. Chill until congealed. Stir in cottage cheese and pineapple. Chill until firm.
After everything is cooked, put in casserole dish and add Cheez Whiz and mushroom soup. Mix well and cover. Bake at 350° for 30 minutes.
Mix until thick with mixer the Dream Whip mix, cold milk and vanilla flavoring. Mix well the cream cheese and confectioners sugar. Pour into 2 small graham cracker pie shells or 1 large shell. Spread out and cover with pie filling. Chill and serve.
Rinse crawfish tails. In a large skillet, saute in butter the onion, celery, bell pepper and garlic. Add crawfish tails and continue to saute until thoroughly heated. Add cream of mushroom soup and seasonings to taste. Stir in rice. Pour into large casserole and sprinkle with bread crumbs. Bake until bubbly and crumbs are lightly browned, approximately 30 minutes at 350°.
Simmer zucchini until tender; drain about 10 minutes. Saute 4 tablespoons butter, onions and carrots until tender. Mix with zucchini, 1 1/2 cups stuffing and soup in casserole. Melt 2 tablespoons butter and 1 cup stuffing crumbs; sprinkle over casserole. Bake at 325° for 30 to 40 minutes.
Place olive oil in heavy skillet. Add zucchini and garlic salt to heated oil, then add the dry vermouth. Put lid on pan and shake about 2 minutes. Pour off excess liquid; shake another 1 minute. Serve immediately.
Beat eggs, sugar and oil. Add dry ingredients alternately with zucchini. Stir in raisins, nuts and vanilla. Pour into 2 greased and floured loaf pans. Bake at 350° for 55 to 60 minutes. Let stand 10 minutes; turn out onto wire racks to cool. Freezes well. Makes 2 loaves.
Mix margarine, eggs and sugar. Combine with flour. Mix in nuts. Bake at 275° for 1 1/2 to 2 hours or done.
Pour peaches (drained) into a 3-inch deep pan. Mix milk, flour and sugar. Pour over peaches. Bake at 375° until browned on top.
Cut sausage into 3/4-inch pieces; remove casing. Cook in large saucepan over medium-low heat until lightly browned. Add onions and garlic; cook until sausage is no longer pink, about 3 minutes. Pour off fat. Add tomatoes, beans, sauce, basil and oregano. Bring to boil; reduce heat and simmer 15 minutes. Add green pepper, zucchini and cornstarch mixture; continue cooking 5 minutes or until vegetables are tender and sauce is thickened. Sprinkle with cheese. Serves 6.
First, core and slice apples, but do not peel. Place on stove and add only enough water to cook apples until soft. Then run apples through a food press and measure. You need 16 cups of apple pulp. Then combine all other ingredients with apple pulp. Place on stove and cook until mixture remains in a smooth mass when a little cooled. This will require about 50 minutes boiling time. Stir frequently to prevent burning. When done, pour into sterilized pint size jars and seal while hot. Makes around 9 jars.
Mix the first 3 ingredients and pat into a 9-inch square pan. Bake at 325° for 15 to 20 minutes. Take out of oven and spread with apricot preserves. Mix the next 4 ingredients until crumbly; spread over preserves. Bake at 325° for 25 to 30 minutes.
Beat eggs until foamy; beat in sugar and vanilla. Stir in the other ingredients. Mix. Spread in greased 8-inch pan. Bake at 325° for 25 to 35 minutes. Cut into finger slices. Roll pieces in powdered sugar if desired.
Mix peppers, onion, sugar and vinegar and bring to a rolling boil. Add Certo and return to a rolling boil and boil for 2 minutes. Skim off the foam and pour into jars and seal.
Blend all ingredients and chill. Stir well and serve over crisp salad greens. Two tablespoons of dressing contains 25 calories.
Mix flour and salt in mixing bowl; add shortening; blend well until coarse. Add water; mix well.	Sprinkle on pastry sheet and roll thin. Cut in strips and place on top of favorite filling. Overlap each strip. When pie is covered, brush with melted butter and	sprinkle with	sugar.	Bake at 350° until brown.
Combine first 3 ingredients. Add the eggs, soda and sour milk mixture and flour. Add nuts, if desired. Bake at 375° for 45 minutes. Makes 1 loaf.
Mix together and put in 9 x 13-inch ungreased pan. Top with 1 teaspoon oleo and 2 cups crushed cornflakes or potato chips. Bake at 350° for 1 1/2 hours, uncovered.
Combine first 7 ingredients; shape into 24 meatballs. Brown meatballs in oil in 4 quart Dutch oven. Remove as they brown. Combine soup and broth in Dutch oven. Add meatballs and vegetables. Bring	to boil. Cover and simmer for 30 minutes or until vegetables are tender. Add parsley. Makes 6 to 8 servings. Optional Cooking: I fix in oven at 350° until vegetables are tender in roaster.
Combine ingredients and simmer on low to medium heat, stirring until sauce starts to thicken.
Brown ground beef; drain. Add onion, soup, beans and Ro-Tel. Layer bottom of baking dish with half the chips; add half the mixture, then more chips, more mixture, then chips until all is used. Top with cheese. Bake in 350° oven for 10 to 25 minutes.
Preheat oven to 500°. Spread a thin layer of sauce on crust. Beat eggs in container and add some salt, pepper and garlic powder. Pour onto crust. Spread the cheese on top of the eggs. Add sausage and bacon. Bake 7 to 10 minutes. Cut into 10 slices.
Drain kraut juice and put in sugar and water. Bring to a boil. Pour over other ingredients. Set overnight. Serve.
Cream margarine, brown sugar and white sugar. Add egg and vanilla. Mix well. Add flour, soda, salt, cinnamon and nutmeg; mix thoroughly. Add Quaker oats. Drop by spoonful onto cookie sheet. Bake at 375° for 10 to 12 minutes.
Trim most of fat from roast. Boil until tender with chipped garlic. Slice large onion over meat and cook until onion is well done. Remove meat from broth. Thicken broth with flour and water. Return meat to gravy and cook until gravy is done. (I add a teaspoon of sugar to my meat along with salt and pepper.) Good over rice or creamed potatoes.
In order given, layer ingredients in greased 2-quart baking dish. Season each layer with salt and pepper. Bake covered in 350° oven for 1 hour.
Remove stems from mushrooms. Saute stems in oil. Remove from pan. Cook sausage to crumbly stage, drain. Add mushroom stems and rest of ingredients. Stuff mushroom caps. Bake at 350° for 15 minutes on cookie sheet. Serve hot or freeze.
Brown sausage, celery and onion. Mix rest of ingredients with 1/2 cup of cracker crumbs. Pour into greased baking dish. Sprinkle with remaining cracker crumbs on top. Bake at 375° for 40 minutes.
Place butter in 4-cup glass measure and cook on High for 1 minute. Stir flour into butter until smooth. Whisk in milk, pepper and nutmeg, blending well. Cook on High for 3 minutes, stirring once. At pause, whisk until smooth. Cook on High 1 1/2 to 2 minutes or until thickened. Serve with cooked broccoli or cauliflower.
Melt shortening. Stir in light brown sugar. Cool slightly. Sift together flour, baking powder and salt. Add eggs to cooled sugar mixture, one at a time, beating after each addition. Add vanilla. Add flour mixture to egg and sugar mixture. Add chopped nuts and chocolate chips. Blend well. Spread in 10 1/2 x 15 1/2 x 3/4-inch pan. Bake at 350° for 25 minutes.
Heat oven to 350°. Lightly grease 13 x 9-inch pan. Beat sugar, margarine, eggs and vanilla until smooth. Add 1 cup chocolate chips, melted. Mix well. Add flour, oats, baking powder, remaining chocolate chips and nuts, mixing well. Spread into prepared pan. Bake 25 to 30 minutes until brownies pull away from side of pan. Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars. Makes 2 dozen. To melt chocolate chips, microwave on High 1 to 2 minutes, stirring every 30 seconds until smooth.
Mix and bake in greased Bundt pan at 350° for 1 hour.
Combine melted butter, bread crumbs and sherry. In buttered casserole alternate layers/scallops with crumb mixture, ending with crumbs. Salt and pepper lightly. Pour evaporated milk over all and dot with butter. Bake, uncovered, in preheated oven for 25 minutes. Serve on toast points.
Combine fruit, water, sugar, salt and cinnamon in a saucepan. Bring to boil; cook over low heat 15 minutes. Put in blender. Mix cornstarch with little water and stir into the fruit mixture. Cook over low heat 10 minutes, stirring frequently. Chill and garnish with sour cream. Serves 6.
Mix oats and buttermilk; let stand 5 minutes. Mix dry ingredients. Add sugar and egg whites. Add oat mixture; stir just until blended. Bake at 400° for 18 minutes. Makes 12 muffins.
In 13 x 9-inch pan, mix and bake cake according to package directions. In a saucepan, bring crushed pineapple and sugar to a boil. Pour mixture over hot cake. Mix pudding according to directions of package. Pour over cake; refrigerate until cool. Spread Cool Whip on cooled cake. Sprinkle coconut and nuts on top of cake. Good for large group.
Cream shortening and sugar. Add vanilla and eggs. Add cocoa and mix thoroughly. Sift dry ingredients and stir in. Add walnuts. Bake in greased 8-inch square pan at 350° for 25 minutes or until done.
Brown hamburger meat in 2-quart boiler. Add vegetable soup and tomato juice. Simmer 15 minutes. Ready to eat!
Combine the corn, sour cream, butter and eggs. Blend thoroughly. Stir the cornmeal, salt and baking powder together to blend. Stir the dry ingredients into liquid ingredients, blending well. Stir in the cheese and chiles. Pour into a buttered 9-inch square pan. Bake at 350° for 50 to 60 minutes.
Combine all ingredients by hand well. Shape into a loaf. Bake in a 350° oven for 45 minutes. Very important to sing or hum while preparing. Must play "Moon Light Sonata" while baking. Serve hot with vegetables or cold as sandwiches.
Preheat oven to 350°. Blend all ingredients. Drop on cookie sheet. Bake for 10 to 12 minutes.
Cook onions and margarine until onions are transparent. Mix other ingredients and place in a 1 1/2-quart baking dish. Mix stuffing with 2 tablespoons margarine and spread over casserole. Bake in oven at 300° until bubbly and brown.
Mash baked potatoes in large mixing bowl. Add sugar and vanilla. Mix until consistency is like dough. Roll on wax paper. Spread with peanut butter. Roll into log. Chill for several hours or overnight. Slice. Store in refrigerator. Rolls may be frozen.
Brown beef and onion. Drain excess fat. Cook elbow macaroni according to package instructions and drain. Combine beef mixture, macaroni, tomatoes, peas and seasoning in Dutch oven. Simmer 10 to 15 minutes to heat through.
Place tenderloins in an 11 x 7 x 1 1/2-inch baking dish. Combine honey and next 9 ingredients, stirring well. Pour over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium hot coals 25 to 35 minutes, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of meat. Slice tenderloins. Serve on a platter, garnish with parsley. Yields 6 servings.
Cream butter and sugar. Add eggs and beat. Add molasses and buttermilk; beat. Add flour, cinnamon and nutmeg last. Bake at 350° in a 9 x 13-inch pan. Cover with lemon sauce. (See Lemon Sauce recipe.)
Leave cream cheese out until it is room temperature. Beat until fluffy. Add all ingredients, except nuts. Combine and refrigerate for 1 hour. Make into ball and roll in nuts.
Combine all ingredients and pour into muffin tins and freeze until firm. Mandarin oranges (drained) can be substituted for cherries and nuts.	Serves 12.
Cook all the ingredients until almost clear but still runny. Boil about 10 minutes. Crush or grind the mixture if desired. Preserves can be frozen or stored in refrigerator.
In large bowl, cream butter and sugar. Add eggs, flour and spices. Mix in fruit and nuts. Pour into a greased tube pan. Bake at 300° for 1 1/2 hours. Enjoy!
Cook hamburger until done; drain. Pout 1/2 of frozen French fries in baking dish. Layer 1/2 of hamburger, pour half the corn and half of the soup on top. Make another layer just like this and sprinkle cheese on top. Bake at 350° for 30 minutes or until hot and bubbly.
Put sugar, flour, cocoa, soda and salt into about a 15-inch oblong pan (the one you are going to bake it in). Do not grease the pan. Mix vinegar, vanilla and oil and then add. Then pour water over all and mix together until all of the lumps are out. Bake at 350° for 30 minutes or longer (until done). While still partly warm, put on this filling.
Moisten chicken breasts in the melted margarine. Roll breasts in crouton crumbs. Coat both sides. Cook breasts, covered, with wax paper in the microwave. Cook on high about 2 to 3 minutes per breast. Be careful not to overcook.
In a 1 1/2-quart casserole layer half of the ham, half of the onion and half of the potatoes. Repeat layers. Mix soup, milk and 1/4 teaspoon of pepper. Pour over potatoes. Bake, covered, in a 350° oven for about 1 hour or until potatoes are almost tender. Mix crumbs, parsley and margarine. Sprinkle atop casserole. Bake uncovered for 15 minutes more. Let stand 10 minutes. Serves 4.
Boil chicken. Chop chicken and green onion into fine pieces. Combine all ingredients. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a round baking sheet with wide ends overlapping in center and points toward outside. (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
In a large bowl mix chopped ham, broccoli, onion and 2 cups Cheddar cheese. Butter a 3-quart baking dish. Place trimmed bread on bottom of dish. Spoon broccoli-ham mixture over bread. Beat eggs with dry mustard, Worcestershire sauce and milk; pour over broccoli mixture and sprinkle with remaining 1 cup Cheddar cheese. Let stand for 10 minutes before baking. Place baking dish in pan of hot water and bake in a 375° oven for 50 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes before serving. Makes 6 to 8 servings.
Mix Cinnamon Crisp crumbs and butter. Combine sliced apples, sugar and flour; place in an unbaked pie shell. Sprinkle crumb mixture over top. Add milk. Bake at 400° for 40 to 50 minutes.
Beat with a spoon. Add pecans if desired. Bake at 350° for 10 minutes.
Cut core out of cabbage and steam until leaves soften. Wash rice several times until water becomes clear. Cover with water, heat to boiling. Turn off and rinse in cold water. Drain
Combine sugar, vinegar and salad oil. Pour over vegetables. Let set overnight. Add garlic and basil to taste.
Mix together and crumble over fruit in a 9 x 13-inch pan. Bake at 350° for 45 minutes until brown.
Mix into batter. Cut onions in slices about 1/4-inch and let fat get hot. Drop rings into hot grease and brown.
For marinade, whisk together all ingredients, except meat. Place steak in a shallow dish and cover with marinade to coat thoroughly. Cover and refrigerate 4 to 6 hours, turning occasionally. Grill or broil, basting with marinade until desired doneness.
Bring cranberries, salt and 1 pint of water to a boil; add soda and cook 10 minutes. Remove from fire and add sugar, jello, 2 cups of water and marshmallows; stir until dissolved. Cool and add celery, apples and nuts. Refrigerate.
Cut off the ends of the celery sticks and carrot; wash real good. Spread peanut butter in the center of the celery sticks. Place the raisins on top of the peanut butter. Shred carrot and sprinkle on top of peanut butter and raisins. Arrange on a plate and serve.
Brown steak in butter along with onion and green pepper, until meat is cooked through. Remove from pan and drain excess fat. In same pan, add gravy mix to water. Mix well and simmer 5 minutes. Add meat mixture and mushrooms. Simmer 15 minutes. Serve over rice and noodles.
Soften cream cheese. Beat with mixer until smooth and creamy. Gradually blend in confectioners sugar. Blend in topping. When filling is well blended, spoon into prepared graham cracker crust. Top with pie filling. Chill.
Mash or press carrots through coarse sieve. Add salt, nutmeg, egg and butter and mix thoroughly. Form into shapes, resembling carrots. Roll in bread crumbs and chill for several hours. Fry in hot, deep fat at 380° until browned. Drain on absorbent paper. Tuck sprig of parsley on top and serve at once. Serves 8.
Sift together flour, baking powder, cinnamon, ginger, cloves and salt. In a large bowl with electric mixer, beat sugar and oil for 2 minutes. Add egg yolks, one at a time, beating well after each addition. Stir in dry ingredients, hot water, sweet potatoes and walnuts. Beat egg whites until stiff, fold into batter. Pour into 3 well-greased and floured 8-inch round pans. Bake in a 350° oven for 35 minutes or until cake springs back to touch. Cool on a wire rack for 10 minutes. Turn out of cake pans and cool completely.
Mix and pat into pan to form crust. Top crust must be worked on waxed paper and gently eased off onto pie. Bake at 350° for 18 minutes.
Brown hamburger. Salt and pepper to taste. Drain any grease. Cook onions and peppers in skillet. In a large pot, mix soup, tomato sauce, cheese, dried taco mix, evaporated milk and crushed chips. Mix well; add meat, onions and peppers. Mix well. Put in a large ungreased dish (10 x 13-inch). Top with any leftover chips to decorate top or leave plain. Bake at 350° for 1 hour. Feeds 6 hungry people.
Mix rolled oats and hot water. Let stand 5 minutes. Stir in honey, salt and bananas. Add flour, soda and powder and stir until all ingredients are well mixed. Turn into greased 9 x 5-inch loaf pan and let stand 20 minutes in warm place. Bake at 350° for 45 minutes.
In small frying pan, melt margarine over medium heat. Remove from heat and stir in cayenne, garlic salt, oregano and paprika. In shallow dish place bread crumbs. Dip chicken, one piece at a time, first in margarine then in bread crumbs, turning to coat on all sides. On a lightly greased baking sheet place chicken in a single layer. Bake at 375° for about 40 minutes or until brown and crisp and fork can be inserted in chicken with ease. Serve with rice and sauteed sweet peppers.
Dissolve yeast in water. Mix together scalded milk, sugar, shortening and salt; let cool. Add to milk mixture 1 1/2 cups flour and egg; beat well. Add softened yeast mixture and 1 1/2 cups flour to make soft dough. Cover and let rise 10 minutes. Knead last cup of flour in for 5 minutes. Put in a greased bowl (covered) and let rise until doubled. Punch down and fold from side to side. Let rise a second time until doubled. Make into a ball. Let stand, covered, for 10 minutes. Pat out to remove air.
Combine all ingredients except buttered bread crumbs. Place in a greased casserole dish; top with buttered bread crumbs and bake at 300° for 25 to 30 minutes. Serves 6.
Prepare the Jell-O. Add 2 tablespoons sugar, drained pineapple, apples and bananas. Pour into oiled Pyrex dish and refrigerate overnight.
Prepare cake mix as directed on box. Let cool and crumble in chunks. Mix powdered sugar, egg yolks and oleo. Add Cool Whip. Crumble the Butterfingers. (If you freeze these before, they will crumble finer.) Layer cake crumbs, Cool Whip mixture, then Butterfinger crumbs.
In two different bowls, mix strawberry jello with one cup hot water for each. Add to each 1 package of frozen strawberries and 1/2 large can crushed pineapple. Jell one bowl in refrigerator until set. Leave other bowl out so it will not set. Spread sour cream over jelled part, then carefully spoon the unjelled mixture over this. Return to refrigerator until all is set.
Mix fruit cocktail and brandy in covered container at least 24 hours before you plan to make bread pudding. Store in refrigerator until ready to use.
Cream the sugar, shortening, egg and vanilla until light. Add milk and blend well. Add blended ingredients to creamed mixture. Spread half of batter in a 9-inch square pan. Spoon berries over batter. Sprinkle with 2 tablespoons of cinnamon-sugar mixture. Spread remaining batter over blueberries. Sprinkle remaining sugar and cinnamon mixture on top of batter. Bake at 375° for 35 to 40 minutes.
Combine berries, water, cloves and cinnamon in large kettle. Bring to boil; cover, reduce heat and simmer 12 to 15 minutes. Strain cooked juice through fine sieve or cheesecloth, squeezing gently. Add orange and lemon juices to cranberry juice; add sugar and stir until sugar dissolves. Serve piping hot. Yields 25 (1/2 cup) servings.
Bake cake mix as directed on package. Bake in 9 x 13-inch pan. Let cool. With the end of the handle of a wooden spoon, poke holes in cake. Pour sweetened condensed milk over, then pour ice cream topping over it. Spread with whipped topping. Crush candy bars before unwrapping, then unwrap and sprinkle on top of whipped topping.
Note: You may use Bisquick dough. Oleo may be used instead of butter, but it will not be as good.
Cook broccoli as directed on package and cook rice. (You can cook rice ahead of time.) Saute onions, celery, and bell pepper in margarine. Mix all ingredients including soups and pour into casserole dish. Bake at 350° until bubbly (25-30 minutes).
Bring all the ingredients to a boil, stirring very often. Lower heat to simmer for 45 minutes. Serve over very, very thin pasta, such as capellini.
Combine potatoes, celery, carrots, green pepper and onion together in a large cooking pan. Cover with water and cook until vegetables are tender, about 1 hour to 1 hour and 15 minutes, until a little thick. Turn stove off and add butter, milk and salt and pepper.
Break up Hershey almond bar in large bowl. Place in microwave for 90 seconds until soft. Blend the two whipped toppings together with the melted chocolate. Pour equal parts into crusts. Put in freezer until ready to eat. Roasted pecans may be added if desired.
Cook pork roast in a crock-pot overnight or until fall-apart tender. Add about 1/4 cup water to the pot when cooking. Remove roast from pot. Cool and chop into small pieces. Remove as much fat as possible.
In large bowl, mix soup, tomatoes and milk together. Stir in chicken. In large casserole dish or pan, cover bottom with chips. Pour half of mixture on top and then repeat process. Top with any kind of shredded cheese. Bake at 400° for 20 minutes.
Combine cake mix and	nuts in a large bowl. Cut in butter and stir in evaporated milk. Spread half the batter in a greased 13	x 9 x 2-inch baking pan. Bake in a preheated 350° oven for 15 minutes. Meanwhile, combine caramels and 1/3 cup evaporated milk in a small saucepan. Cook over low heat, stirring occasionally, until caramels are melted.	Sprinkle chocolate chips evenly over baked	layer.	Drizzle caramel syrup over chocolate chips, carefully spreading to cover chocolate layer. Drop remaining chocolate batter by heaping teaspoonfuls over caramel layer. Return to oven and bake 20 to 25 minutes. Top layer	will be soft. Cool completely before cutting. Makes 48 brownies.
Dissolve Jell-O with 1 cup boiling water in separate bowls. Add juice from cocktail, 1/2 to each bowl. Pour into 2 (8-inch) cake pans. When set, cut in small cubes. Combine with cocktail and bananas (cut small). Chill and serve. May add nuts, if desired.
Mix eggs, oil and sugar; blend well.	Add flour, salt and soda; mix well. Add vanilla, chopped apples and nuts. Pour into a greased and floured 8 or 9-inch tube pan. Bake at 350° for 1 hour until done. While cake is hot, pour hot topping over it in the pan or serve plain.