HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil squash, onion and carrots until soft with fork (not mushy). Melt oleo and add dressing mix. In another container, mix sour cream and soup. Spray casserole dish with Pam. First, put dressing mix. Next, put squash and carrots, 1/2 sour cream and soup, then crumbs, squash and sour cream. Top with crumbs. Bake 30 minutes at 350°.
Place pork chops in bottom of large baking dish. Slice potatoes to cover. Slice onion and cover potatoes. Pour soup over top. Cover with foil; bake at 350° for 40 minutes. Remove cover; bake 40 more minutes.
Preheat oven to 325°. Mix and sift flour, sugar, soda, salt and cinnamon. Stir in almonds. Beat eggs; mix oil, almond extract, bananas and undrained pineapple. Add to dry ingredients; mix thoroughly. Spoon into well-oiled tube pan. Bake at 325° for 20 to 25 minutes. Serves 12 to 16.
In a saucepan, combine sugar, milk and cocoa on low heat. Bring slowly to a boil and boil for 3 minutes; beat in oleo. Serve over chocolate cake and ice cream for a hot fudge cake.
In large pot, combine water, beef shank, split peas, salt and garlic. Bring to boil. Reduce; simmer, covered, for 1 hour. Remove beef shank. Cool shank, then remove meat and dice it, then return to pot. Add sausage, tomatoes, carrots, onion and green pepper. Simmer covered for 30 minutes. Add macaroni and simmer covered for 10 minutes. Serves 10 to 12.
Put the saltine crumbs in a bowl. Pour the melted butter over them; toss lightly. Butter an 8-inch cake pan; spread a third of the crumb mixture on the bottom. Drain the oysters, saving the liquid. Cover crumbs with 1/2 the oysters; sprinkle with pepper and the second third of the crumbs, then the rest of the oysters and more pepper. Combine the oyster liquid with milk or cream to make 1 cup. Stir in the Worcestershire sauce. Pour over the oysters; top with remaining crumbs. Bake at 350° for 40 minutes. Serves 4. Good for a side dish for Thanksgiving or Christmas dinner.
Heat juice. Add beaten egg. Whisk with an eggbeater. Add 1/2 cup sugar and cornstarch. Cook until thickened, stirring constantly, over low heat. Cool. Serve with fruit chunks.
Put all ingredients into bowl and gently mix together. Serve immediately or chill first. Yield: 5 cups.
Cream margarine, oil and sugar. Add eggs, vanilla and milk and mix. Stir in zucchini. Mix together flour, baking powder, salt, cocoa, soda, cloves and cinnamon. Add and mix. Pour into a greased 9 x 13-inch pan. Sprinkle with chocolate chips and bake at 350° for 40 to 45 minutes.
Thoroughly mix 3/4 cup sugar, gelatin and salt. Stir in egg yolks and evaporated milk. Cook and stir over low heat until gelatin dissolves. Remove from heat. Add peel; cool. Stir in cottage cheese, lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds when spooned. Beat egg whites until soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into gelatin mixture. Fold in whipped cream. Pour into crust. Sprinkle with reserved crumbs. Chill until firm, about 3 hours. Makes 10 servings.
Blend together sugar, dates, butter, egg and vanilla; cook 8 to 10 minutes. Remove from heat and add walnuts. Cool slightly and add Rice Krispies. Shape into balls and roll in coconut.
Fill gallon jar with washed whole cucumbers. Add salt, alum and pickling spices. Now pour vinegar (5%) over cucumbers. Finish filling jar with water. Put lid on tight and shake jar until all is dissolved. Date jar and let stand for 2 or 3 weeks. Drain all liquid from pickles, saving pickling spices, to add back to pickles. Chunk or slice pickles, then add sugar over the pickles and shake jar until all sugar turns to liquid. Let stand 2 or 3 days, then "eat them up". You do not have to keep them in the refrigerator.
Cover raisins and dates with water. Bring to a boil. Makes about 1 cup juice. Add shortening and sugar while warm. Then add flour, salt, nutmeg, soda, egg and nuts. Spread on rimmed cookie sheet and bake for 20 to 30 minutes at 350°. You may add mixed candied fruit to dates and raisins, if desired.
Preheat oven to 350°. Mix all the ingredients except the flour. Mix well. Take a little piece of the mix, roll into a ball, put in pan. Put two fingers in flour. Push down on ball with fingers. Do rest the same. Cook 5 to 10 minutes. Yields 10 to 20 cookies.
Grease a 9 x 13-inch deep pan for 8 portions. Place 8 slices of bread in pan. Place 1 slice of ham and 1 slice of cheese on bread. Top with 8 slices of bread which has the top buttered. Beat eggs, add spices, green pepper, onion, Worcestershire sauce and milk. Pour over bread; you may refrigerate overnight. When ready to bake, melt butter and pour over bread. Bake at 350° for 1 hour.
Wash, drain well and chop spinach. Chop egg whites (reserve yolks). Combine all ingredients, except egg yolks. Toss together lightly. Just before serving, sieve egg yolks and garnish top of salad.
Preheat oven to 350°. Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Stir in beans, salsa, red bell pepper, olives, corn, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust. Bake in preheated oven for 1 hour.
Boil together for 6 minutes the sugar, salt, butter and milk. Put the chocolate pieces, sweet chocolate, Marshmallow Creme and nuts in a large bowl. Pour the boiling mixture over and beat until the chocolate is melted. Pour into greased pan; let cool. Let stand several hours before cutting. Makes about 5 pounds of fudge.
Mix ingredients well. Pour into two pie crusts. Bake at 350° for about 35 minutes until golden brown and firm.
In large mixing bowl, lightly beat together eggs. Add 1 cup tomato sauce, 2 tablespoons Worcestershire sauce and salt. Mix. To mixture, add bread crumbs, milk, beef and onion. Mix lightly. Shape into 6 oval loaves. Cook in butter in large skillet over medium heat for 8 to 10 minutes. Combine remaining tomato sauce to 1 tablespoon Worcestershire sauce. Turn meat loaves and brush with sauce. Cook 5 minutes more or until done. Heat remaining sauce and spoon over meat. Yields 6 servings.
Mix well. Store in an airtight container. Add 2 tsp. to 1 cup water.
Cut bacon into small pieces in soup pot. Add onion and cook until done. Now add potatoes, corn and water. Cook until potatoes are tender. Add butter, milk and seasoning. Reheat to boiling. Serves 5.
Heat oil in a large heavy skillet. Add chicken and brown on all sides. Remove from skillet. Add onions and garlic to oil remaining in skillet and cook until onions are tender, but not brown, stirring occasionally. Return chicken to skillet and add the tomatoes, green peppers and bay leaf. Mix salt, pepper, celery seed and oregano; blend with tomato sauce. Pour over all. Cover and cook over low heat for 45 minutes. Blend in wine and cook, uncovered, for about 20 minutes longer. Discard bay leaf. Put the cooked spaghetti onto a hot serving platter and top with the chicken and sauce. Makes about 6 servings.
Mix raw hamburger with onions, salt and pepper. Press into a 9 x 13-inch casserole dish and cover with the condensed soup. Sprinkle the grated cheese on top of soup and arrange sliced potatoes on top of the cheese. Bake at 350° for 1 1/2 hours or until potatoes are tender. Serves 6 to 8.
Caramelize 1/2 cup sugar in skillet over medium heat. Add water. Cook until melted. Set aside. Heat milk to almost boiling. Beat egg yolks with sugar, cornstarch and salt. Slowly pour hot milk over caramel syrup. Cook until thick. Add butter and vanilla. Pour into cooked pie shell. Add meringue and brown.
Remove casings from sausage, crumble meat. In a deep heavy frying pan over medium-low heat, melt butter, add sausage, onion and cook slowly, stirring occasionally until sausage is lightly browned. Meanwhile cook rigatoni in boiling salted water until al dente; drain well.	Saute garlic in small saucepan with oil until golden. Add garlic and thinly sliced radicchio if available, cream and wine to sausage and onions. (Don't get too hot or it will curdle cream.) Increase heat to medium-high and bring to a boil. Adjust so mixture boils gently, stirring occasionally until sauce thickens (approx. 5 minutes)	Mix in the drained rigatoni with the grated Parmesan cheese. Sprinkle a little ground nutmeg for a great flavor. Serve with additional grated Parmesan cheese. Serves 4.
If mushrooms are very small, leave on stems; if large, remove stems and save for some other dish. Cook mushrooms in boiling salted water for 10 minutes; drain well.
Mix orange juice, pineapple juice, lemonade and sugar until sugar is dissolved. Add ginger ale. Add a little water, if necessary. For peach colored punch, put in 1 package of cherry Kool-Aid and 1/2 medium can of maraschino cherries. For red punch, use 2 packages cherry Kool-Aid and 1 can maraschino cherries.
Melt butter in saucepan. Stir in flour until bubbly. Add sour cream, cream cheese, sherry and Mozzarella cheese. Stir until smooth. Remove from heat, stir in parsley, onion and crabmeat. Pour into quiche dish or other shallow dish. Heat in microwave or oven. Then lightly brown under broiler. Serve with crackers or bagel chips.
Let spinach thaw and squeeze out water very well. Combine remaining ingredients, then add spinach and chill. (Let set about 3 hours, until soup mix has a chance to soften.) Good with chips or vegetables.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add chicken. Cook 5 minutes or until lightly brown. Combine chicken, corn, onion, green pepper, tomato sauce, salsa, cilantro, chili powder and jalapenos in a large bowl; stir well.
Cream the shortening and sugar. Add beaten egg. Add soda to finely cut dates. Add boiling water. Sift flour and salt. Slowly add creamed mixture to dates, then slowly add flour and salt. Add vanilla and nuts. Bake in greased and floured loaf pan (or oil and line with waxed paper) for 1 hour or more, until toothpick inserted into center comes out dry at 350°.
Put 1/2 rolls in 9 x 13-inch pan. Mix cream cheese, egg yolks and 3/4 cup sugar. Put on top of rolls next apple pie filling, the rest of rolls. Brush with egg white. Mix 1/4 cup sugar and 3/4 teaspoon cinnamon and sprinkle on top. Bake 45 minutes or until done.
Cover and bake at 350° for 1 hour. Stir at least twice.
Brown onion in butter and add to remaining ingredients in covered casserole.	Bake at 350° for 45 minutes.
Saute pepper and onion in oil until tender. Add canned tomatoes, crushing them or quartering them. Add sliced okra; cook until slimy (I like to use frozen okra). Add peeled and deveined shrimp, cooking only until pink. Serve over hot, cooked rice.
Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is tender. Baste roast with sauce during cooking time. Remove pork from oven, cool and slice. Serves 20.
In a saucepan, melt 4 Tbsp. butter over low heat. Stir in flour until smooth. Gradually add milk, cook and stir over medium heat until thickened. Remove from the heat. Stir in salt and cheeses until melted. Add potatoes, stir gently to mix. Place in a greased 2 qt. baking dish. Melt the remaining butter, toss with bread crumbs. Sprinkle over potatoes. Bake, uncovered at 350° for 30-35 minutes.
Mix beef, rice, 1/2 cup water and seasonings. Shape into balls. Place on baking dish. Mix remaining ingredients and pour over meatballs. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer.
Beat egg yolks with 1/2 cup sugar and salt. Add hot water slowly. Cook in double boiler until custard, stir constantly. Soften gelatin in cold water. Add small amounts of hot custard, then dissolve all in hot custard. Cool until lukewarm. Add rum and nutmeg. Stir into stiffly beaten egg whites to which remaining sugar has been added. Pour into baked shell. Garnish with whipped cream and nutmeg.
Mix powdered sugar, butter and peanut butter until well blended and chill. Melt chocolate chips, butter (2 tablespoons) and paraffin. Form peanut butter mixture into little balls, dip with toothpick into melted chocolate mixture and place on wax paper until set.
Cut each melon half into 1/2-inch thick slices. Half slices to make 2 to 2 1/2-inch long slices. Wrap Prosciutto slice or ham around each piece of melon. Tie with green onion strip. Makes about 4 dozen wraps.
Mix flour and cinnamon together. Add remaining ingredients and mix well. Grease and flour a tube pan. Put mixture in pan and bake at 360° for 1 hour and 15 minutes.
Mix together and crumble in 9 x 13-inch pan. Bake at 350° for 25 minutes.
Brown beef and onion. Stir in salt and pepper, soup and corn; bring to boil. Pour into 8-inch dish. Put biscuits on top. Bake at 450° for 15 to 20 minutes or until biscuits are brown.
Mix white cake mix according to package directions. Add 1 teaspoon almond flavoring to the batter. Bake in a 9 x 12-inch sheet pan. Remove cake from oven.
Break up cauliflower into small pieces and cook in water until tender. Add veggies to cauliflower halfway through cooking. Drain all veggies. Heat over low temperature milk, soup and cheese. Add cooked veggies to liquid mix and simmer until ready to serve, stirring frequently. Makes 4 servings.
Cream ingredients together in the order given. Bake 12-15 minutes at 400° in greased 2-inch muffin tins, or use baking cups. Makes 12-24 muffins.
Mix all ingredients together and pour into 2 unbaked pie shells. Bake at 325°.
Remove corn from cob, cutting 2/3 of the way to the cob. Scrape the cob with the dull edge of a knife. You should have 4 cups corn mixture. Set aside. In a 3-quart saucepan, over medium heat, cook onion and green pepper in margarine about 5 minutes or until vegetables are tender. Stir in corn, tomato, salt and red and black peppers. Reduce heat to low. Cover and cook 20 minutes or until corn is tender.
Combine sugar, oil and eggs. Beat at medium speed 2 minutes. Sift together dry ingredients and add to oil mixture. Beat at low speed for 1 minute. Add grated carrots and nuts. Spread into pan. Bake at 300° for 1 hour.
Brown meat. Add remaining ingredients and simmer 1 hour or until veggies are done. Serving size: 1 cup = 155.5 calories.
Chop pecans, candied cherries and pineapple into medium pieces; dredge with a small amount of flour. Cream butter and sugar until light and fluffy. Add well-beaten eggs and blend well. Sift remaining flour and baking powder; fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending well. Grease a 10-inch tube pan. Line with heavy brown paper and grease again. Pour batter into pan. Place in cold oven, turn temperature to 250° and bake 3 hours. Cool in pan on cake rack before turning out. Remove liner. Store in a cook, dark place.
Preheat oven to 350°. Slice tomatoes into fourths; sprinkle with sugar and pepper. In bowl, toss together cheese, celery and onion. Place half of the tomato slices into a greased 10 x 6 x 1 3/4-inch baking dish. Sprinkle on half of the cheese mixture over tomato slices. Repeat layers. Toss crumbs with butter; sprinkle over casserole mixture. Bake for 25 to 30 minutes. Serves 6.
Place chicken in 3 cups of water with carrot, sliced onion and celery and leaves. At the end of the first hour of cooking, add 1/2 teaspoon salt, 1/8 teaspoon paprika or 3 or 4 peppercorns. Cook pasta; drain. Add the sauteed sliced mushrooms. Melt 2 tablespoons butter in skillet. Skillet may be rubbed with a clove of garlic. Make a sauce with butter or your choice of 2 tablespoons flour and 2 cups chicken broth. Remove from stove. Add 1 cup heated (not boiled) heavy cream and the sherry.
Divide cauliflower into separate flowerets. Parboil 8 minutes or until almost tender. Mix cauliflower with crumbs; add ham, cheese and green pepper. Place in casserole. Spread sour cream over top and sprinkle with Parmesan cheese. Bake 10 to 15 minutes or until heated through. Sprinkle with paprika.
Mix flour, sugar and nuts in bowl. In saucepan, mix oleo, Coke and cocoa. Bring to boil. Add marshmallows. Add buttermilk, eggs, soda and vanilla. Add sugar and flour mixture. Beat well. Bake at 350° for 35 to 45 minutes.
Brown beef and onion. Mix remaining ingredients together and put in a large casserole. Bake in a 325° oven for about 2 hours.
Combine all ingredients and blend in blender for 30 seconds. Pour into a well-greased and floured 9-inch glass pie pan. Bake at 350° for 40 to 45 minutes or until knife inserted comes out clean. Pie will rise, but will settle as it cools and will form a light crust.
In medium skillet, brown ground beef; drain. Blend in Lipton California dip, chili sauce and chili powder. Heat through, but do not boil. Makes about 3 cups.
Heat oven to 350°. Combine flour, salt and baking soda. Beat together the shortening, sugars and vanilla until creamy. Add eggs, beating until fluffy. Gradually beat in flour mixture and rolled oats. Stir in chips. Drop teaspoonfuls of batter onto cookie sheet. Bake for 8 to 10 minutes. Cool cookies on sheets for 2 minutes before placing them on wire rack for further cooling. Yields 7 1/2 dozen cookies.
Mix well; add 2 cups cold water. Stir and pour into popsicle containers.
Fry chunks of washed tuna in olive oil until a little brown. Remove. In same pan, saute chopped green onions and sliced mushrooms. In large pot, combine spaghetti sauce, crushed tomatoes, garlic cloves, whole onion, parsley, basil and sauteed green onions and mushrooms. Cook for 1 to 1 1/2 hours. Add fried tuna and cook additional 20 minutes. Remove whole onion, garlic cloves and basil leaves. Serve over cooked spaghetti. (Shop 'n Save carries Antolino brand.)
Melt chocolate and butter over low heat. Stir in sugar, milk and 1 1/2 teaspoons instant coffee. Cook until thick; chill. Fill shell with ice cream; spread chocolate sauce on top. Spoon on cream which has been whipped with sugar, vanilla and coffee. Freeze and top with chocolate curls.
Melt almond bark. Stir in peanut butter, then stir in other ingredients. Drop by spoonful onto wax paper. Let cool.
Cream butter, shortening and sugar. Add eggs, one at a time. Add baking powder and flour, alternating with milk. Begin with flour and end with flour. Bake at 325° for 1 1/2 hours.
Peel eggplant and cut into 1/2-inch slices. Cook in boiling salted water for 15 to 20 minutes or until tender. Drain well and mash.
Cook the Karo syrup and sugar over low heat until sugar is dissolved. Add the peanut butter; melt. Add the Rice Krispies; stir. When all cereal is coated, press into a 9 x 13-inch cake pan. Melt the chocolate chips and the butterscotch chips; spread over Rice Krispies. Refrigerate.
Preheat oven to 350°. Sift flour and 3/4 cup sugar together three times. Beat egg whites with salt and cream of tartar in large bowl at highest speed until light and fluffy. Sprinkle remaining sugar over egg whites, two tablespoons at a time, beating after each addition. Continue beating until stiff peaks form. Fold in extracts.
Thaw potatoes for 1/2 hour. Grease a 9 x 13-inch pan. Mix together all ingredients and pour milk on top. Put on shredded Cheddar cheese. Bake at 350° for 1 1/2 hours.
Mix all together, except chocolate chips; beat. Fold in chocolate chips. Bake at 325° for 90 minutes in a Bundt pan. Good with or without icing.
Mix applesauce and raisins; set aside. Combine sugar, egg and shortening in mixing bowl; beat until fluffy. Stir in applesauce and raisins. Sift flour with salt, baking powder, soda and spices. Add and mix well. Stir in nuts. Drop soft dough onto greased baking sheet. Bake at 375° for 12 to 15 minutes. They will be soft cookies. Yields 4 to 5 dozen.
Cream sugar and margarine. Add eggs, vanilla and flour. Bake at 350°. Toothpick comes clean when done.
Cream together oil and sugar and beat in eggs. Add vanilla. Beat more. Sift flour with cocoa; add vinegar to milk. Alternate with flour to batter. Beat well. Pour into 2 to 3 (9-inch) layer pans or sheet pan. Bake at 350° for about 30 minutes, depending on oven. Top with Red Velvet Frosting.
Preheat oven to 375°. Cream butter, oleo and sugars. Beat in eggs and vanilla. Sift and blend dry ingredients into creamed mixture. Stir in nuts. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 minutes. Cool slightly; remove from pan. Yields 2 1/2 dozen.
Beat the eggs, sugar and oil until fluffy. Add vanilla and stir in. Sift together the dry ingredients and add. Mix. Stir in the apple and walnuts. Bake in 350° oven for 45 minutes in 9 x 13-inch pan. Can be served plain, with powdered sugar or whipped cream.
Chop fruit, nuts and peel and dredge in 1/2 cup of the flour. Sift remaining flour with dry ingredients. Cream butter; add sugar and honey and stir in well beaten eggs. Add dry ingredients and juice alternately. Pour batter over floured fruit and mix thoroughly. Bake in a slow oven for 4 hours at 300° in greased pan. Put 2 cups of water in a pan in the oven while cake is cooking.
Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts; blend. Bake in greased and floured Bundt pan or 2 long pans at 325° for about 1 hour and 20 minutes. (Or if using loaf pans, bake 1 hour.)
Use 2 pots. In one pot, boil noodles until done and strain. In the other pot, melt butter. Add frozen seasoning mix. Saute until tender and clear. On medium heat, add half and half milk. Add Cheez Whiz. When cheese is melted, add crawfish or shrimp. Season to taste. Allow to cook approximately 20 minutes. Mix noodles and sauce. Put into casserole dish. Serves 6 to 8. Sprinkle Italian bread crumbs on top when done, adds good taste.
Mix all dry ingredients into a large bowl. Add eggs, buttermilk, shortening and vanilla to dry ingredients. Stir just enough to mix up. Cover; store in refrigerator until ready to bake. Will keep up to 5 to 6 weeks. Grease muffin tins to bake. Bake for 20 minutes at 350°. Yields 5 1/2 dozen.
Brown pie crust. Set aside. Mix sugar, flour, cocoa and butter. Add just enough hot water to mix. Mix well, then add milk, yolks and vanilla. Cook on top of stove until thick. Pour into browned pie crust.
Pare and core apples without cutting through the stem end. In a saucepan, stir sugar, water and cinnamon until blended. Heat over low heat. When mixture is warm, add apples, one at a time. Simmer until fruit is tender, then remove apples from syrup. Place apples in serving dish and pour syrup over them if desired.
Mix well beaten eggs and sugar. Add other ingredients and mix. Pour into a baked pie shell. Bake 45 to 50 minutes at 350°.
Crumble sausage in large frying pan. Cook and drain fat off. Add green pepper, onion and garlic. Cook 5 minutes and stir. Together add tomatoes and seasonings. Pour in black-eyed peas with the liquid in can. Cover and simmer, slowly 15 minutes. Serve hot with cheese on top.
Cut off and discard wing tips. Divide each wing by cutting through joint with a sharp knife. Sprinkle wings with salt and pepper. Place in crock-pot. Pour bouillon over chicken. Cover and cook on low for 4 to 5 hours or until tender. Drain. Place on broiler pan.
Preheat oven to 350°. Steam celery in a small amount of salted water until tender but still crisp, about 5 minutes. Drain well. Add water chestnuts, basil, garlic and soup. Stir. Pour into a well-greased 2 quart casserole.
Brown meat and onion. Add tomato sauce, using 1/4 cup water to rinse cans. Add spices and let simmer for 10 to 15 minutes. Cook macaroni per directions on box. Add to beef mixture. Put half of beef and macaroni mixture in a greased casserole dish. Layer cheese on top and add rest of beef and macaroni. Top with pepperoni. Bake at 350° for 20 minutes.
Trim fat from roast. Place in a 4-quart slow cooker (crock-pot). Combine other ingredients and place over meat. Cover and cook on low 10 to 12 hours. Remove meat and shred with fork. Discard fat and any bones. Strain meat juices. Skim off fat. Can return juices and meat back into slow cooker until ready to serve. Spoon meat into semi-hard rolls. Use any remaining juice for dipping.