HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut squash in half and remove seeds. Place cut side down in pan with 1/2-inch water. Bake at 350° for 30 minutes. Remove from oven and turn squash over. Mix apples and cinnamon. Fill squash cavities with apple mix. Return to oven and bake 30 to 45 minutes until apples are tender. Yields 4 servings.
Do not brown ground beef. Put all ingredients in crock-pot. Add just enough water to cover beef. Cook 1 1/2 hours until thick.
Chill evaporated milk to ice crystal stage. Drain peaches and dice. Soften gelatin in 3/4 cup syrup and place over low heat. Stir until gelatin is dissolved. Remove from heat. Add sugar and salt and stir. Mix in lemon juice and rind. Chill until mixture is consistency of egg whites. Crumble wafers (I use a rolling pin with cookies in plastic bag). Whip evaporated milk until stiff, and beat in gelatin mixture. Fold in diced peaches. Turn mixture into 2-quart mold, alternating with layers of crushed wafers. Chill. Garnish with peach half.
Place meat in a roaster. Combine remaining ingredients and pour over the meat. Seal tightly with foil. Bake at 350° for 2 or 3 hours.
Scrub the potatoes. Grease well. Place on cookie sheet. Place in oven. Cook at 400° until done. Take out of oven and cut apart. You need to use oven mitts as you may get burned. Scoop out inside of potatoes. Save shell. Place inside of potato in mixing bowl. Add margarine. Salt to taste. Add the Cheez Whiz. Stir until all ingredients are mixed together. Will be lumpy. Add mixture to potato shells. Place 1/4 to 1/2 piece of American cheese on each potato half. Press into potato. Return to oven until cheese melts. Makes 16 potato halves.
Pour first 4 ingredients into long dish and top with miniature marshmallows. Add the sliced bananas to cover and let set. In a saucepan, combine the sugar, flour and pineapple juice. Add the beaten egg. Cook until thickened. Let cook and add whipped cream.
Brown meat and drain fat. Add taco seasonings, flour and broth. Blend well. Stir and bring to a boil to thicken. Stir in sour cream and chilies. In lightly greased 13 x 9 x 2-inch pan, layer chips, meat mixture, then cheese. Bake, uncovered, 20 minutes. Let stand 5 minutes. Add olives and onions before serving.
Clean and devein shrimp. Slit back of shrimp to butterfly it. Mix egg and milk; salt and pepper to taste. Dip shrimp in milk mixture, then roll in flour. Fry in hot oil until browned. Do not overcook or shrimp will be tough.
Melt candy bars, marshmallows and milk in top of double boiler. Cool thoroughly.	Whip cream and fold	into candy mixture, when cool. Pour into pie shell. Chill until serving time.
Brown meat with the onion. Add other ingredients and mix well. Put in casserole and bake at 350° for about an hour or until it begins to bubble. Bake, uncovered. Serves 4 to 6.
Boil corn for 5 minutes. Remove seeds from pepper and chop. Mix all ingredients with 1 cup water and simmer for 20 minutes. Bring to a boil; put in hot jars and seal. Makes 10 pints.
Melt oleo in cookie pan and add the remaining ingredients in layers. Bake 30 to 40 minutes at 325° until done and brown. Cut into squares while warm.
Mix together flour and salt. Cream together the margarine and cream cheese until light and fluffy. Blend in flour mixture. Chill several hours in wax paper (important). Divide dough into 4 parts. Roll out each part on a floured pastry board into a 10-inch round 1/4-inch thick. In a small mixing bowl, mix together sugar, cinnamon, nuts and raisins. Sprinkle 1/4 of the filling on each round and cut into 10 wedges. Start at wide end and roll up each wedge to a crescent. Repeat with remaining 3 parts of dough. Place on greased cookie sheet. Bake in a 375° oven 15 minutes or until golden brown. Makes about 40.
Using a heavy Dutch oven, saute onion and bell pepper until tender. Add remaining ingredients, except shrimp, rice and parsley. Bring to a boil. Add rice and return to boil. Simmer on low heat for 30 minutes or until the rice is done. Add shrimp and parsley. Heat through. Serves 6.
Slice or dice onions and brown with hamburger in a Dutch oven. Add soup, beans, water and chili powder. Salt and pepper to taste. Simmer for 1 hour.
Saute onions and green peppers together. Combine all ingredients and simmer for 2 to 3 hours. Serve on Italian buns.
Place carrots in buttered casserole. Combine water, onion, horseradish, mayonnaise, salt and pepper. Pour over carrots. Top with bread or cracker crumbs. Dot with butter or margarine. Bake uncovered at 350° until hot (about 20 minutes).
Mix with beater 2 egg yolks, sugar, flour and butter until creamy. Then add milk and mix. Add the rhubarb and stir. Pour this mixture into a 9-inch unbaked pie crust. Bake at 400° for 15 minutes and then 15 more minutes at 375° until set like custard.
Melt oleo in a 9 x 12-inch pan at 350°. Mix flour, 1 cup sugar, baking powder, salt and milk. Pour over oleo, then add fruit (any kind). Sprinkle 1 cup sugar over fruit and cinnamon or other spices to your taste. Bake one hour. Dough will rise to the top. Serve with cream, if desired.
Cut oranges in half crosswise. Clip membranes and carefully remove pulp (do not puncture bottom). Reserve orange pulp for other uses. Combine sweet potato and next 6 ingredients; spoon mixture evenly into orange cups. Place cups in a 9-inch square baking pan. Cover and bake at 350° for 20 minutes or until thoroughly heated. Sprinkle with marshmallows; bake an additional 5 minutes or until marshmallows melt. Yields 8 servings (110 calories with 2% from fat per serving).
For filling: Mix pudding with 3 cups milk; fold in Cool Whip. Cover bottom of 9 x 13-inch pan with graham crackers. Cover with 1/2 of filling, another layer of crackers and remaining filling. Make a third layer of crackers.
Cream vanilla, Butter Buds, Egg Beaters, brown sugar and white sugar together. Add flour, oats and Grape-Nuts cereal. Cut orange slices candy into small pieces. Fold orange slice pieces into the dough. Chill 1 to 2 hours or longer. Drop from teaspoons onto cookie sheet that has been sprayed with nonfat cooking spray. Bake at 375° for 10 to 15 minutes.
Cream the butter and sugar well. Add the eggs, one at a time, and beat well. Add the spices, raisins and nut meats to flour. Stir the soda in the applesauce. Combine the ingredients and turn into greased and floured tube pan. Bake in a slow oven for an hour. Very moist and delicious!
Brown beef sausage and ground beef in skillet. Discard and drainage. Saute onion, celery and green pepper. Pour crushed tomatoes in large deep pot. Add meat and seasonings. Leave garlic cloves whole. Add all ingredients and simmer 40 minutes, stirring occasionally.
Saute green onion and bell pepper in butter until tender. Add the crumbled bacon pieces, Parmesan cheese, olives and jalapeno peppers (if desired). Add the quartered biscuits and mix well with hands.
Mix ingredients together and bake 45 minutes at 350°. Glaze or dust with powdered sugar.
On wax paper, shred cucumber; pat dry. In medium bowl, stir cucumber and remaining ingredients until blended. Makes about 1 1/2 cups sauce.
Beat sugar and margarine until creamy. Add alternately the eggs and flour, beating well until mixed. Beat in lemon extract. Stir in whipping cream. Do not beat after adding whipping cream. Cook in greased and floured tube pan for 1 1/2 hours at 325°.
Preheat oven to 350°. Combine crumbs, sugar and margarine; press firmly on bottom of 8 or 9-inch square pan. In small mixer bowl, beat egg yolks, sweetened condensed milk, lemon juice and food coloring, if desired. Pour into prepared pan. Bake 8 minutes. Cool. Top with whipped topping. Freeze 4 hours. Let stand 10 minutes before serving. Freeze leftovers. Makes 6 to 9 servings.
Blend sugar and oil. Add eggs and mix well. Sift dry ingredients together. Add alternately with milk. Add vanilla, prunes and nuts. Bake in buttered and floured pan for 45 minutes at 300°.
Beat sugars, margarine and shortening in large bowl with a wooden spoon until creamy and well blended. Mix in oats, vanilla and eggs. Stir in flour, oat bran, wheat germ, baking powder and baking soda thoroughly. Stir in peanut butter. Stir in candies, peanuts and raisins. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake at 375° for 9 to 10 minutes or just until cookies are set and begin to brown. Cool 1 minute before removing from cookie sheet. Makes about 5 dozen cookies.
Mix together and pour into unbaked pastry. Lattice work over top. Bake at 325° about 45 to 60 minutes.
Brown hamburger, onion and pepper. Add rice, chili powder, tomatoes and salt and pepper to taste. Stir together and pour in ungreased casserole. Bake 1 hour at 350°. Cover dish while baking.
Mix the sour cream, mayonnaise and taco seasoning together until creamy and put aside.
Use blender or mixer to blend or beat all together. Pour into greased large pie pan. Bake at 350° for 40 minutes.
Spread the cherry pie filling in a 13 x 9-inch pan. Sprinkle the cake mix over the pie filling and pour 1 1/2 sticks of melted margarine evenly on top. Bake at 350° for 30 to 40 minutes or until golden brown.
Soak the fish in a Ziploc bag of milk overnight. Drain the fish. Rinse and pat dry. Place skin side down in an oiled baking dish. Combine the remaining ingredients. Apply the mustard bread crumb mixture to fillets. Bake at 350° until fish is done (approximately 20 minutes).
Roll in wax paper. Chill overnight. Roll in 1 cup chopped dried beef. Serve with crackers.
In 2-quart casserole mix all ingredients except Cheez Whiz. Once mixed, drop Cheez Whiz by spoonfuls on top. Bake at 350° for 20 to 30 minutes. As cheese melts, mix in. Can also be baked in microwave.
Cook spaghetti per package directions. Rinse with cold water. Mix all ingredients. Chill at least 3 hours. Garnish and serve.
Place croutons in a 9 x 13-inch pan. Brown sausage. Drain and crumble. Spread over croutons. Sprinkle cheese next. Mix together milk, soup, eggs and mustard. Pour over sausage and croutons. Saute mushrooms, arranging on top. Cover and refrigerate overnight. Bake for 1 hour in a 350° oven.
Mix apples, sugar and nuts. Let stand for 1 hour. Stir often so that mixture makes its own juice. Sift dry ingredients together. Add dry ingredients to apple mixture and add oil, vanilla and eggs. Stir by hand (not mixer). Pour batter into greased and floured tube pan or 2 loaf pans. Bake tube pan at 350° for 1 hour and 15 minutes; loaf pans for 1 hour at 350°.
Cook potatoes with skins on. Peel and dice when they are cool. Dice cheese, pimento, green pepper, onion and oleo. Break up bread. Mix all ingredients except milk. Put into buttered casserole.
Drop by spoonfuls onto waxed paper; shape into bird's nests. Add candy for eggs. Eat and enjoy!
Soften cream cheese; add thawed shrimp, garlic powder and lemon juice. Beat together until smooth. Add a small can of shrimp. Serve with crackers or chips.
Preheat oven to 350 degrees. Grease and lightly flour the bottoms of two 9-inch cake pans. Beat the egg whites until stiff but not dry. In large bowl, combine shortening, sugar and vanilla. Beat until well mixed. In another bowl, combine flour, baking powder and salt. Stir to mix. Add to the creamed mixture alternately with the ice water. Fold in the beaten egg whites. Spoon into prepared pans. Bake about 18 to 20 minutes or until a toothpick comes out clean when inserted into center of each layer. Remove from pans and cool completely on a rack. Spread with Lemon Cheese Icing.
Mix and form in rolls; wrap in foil. Refrigerate 24 hours. Preheat oven to 350°. Add 2 cups hot water to baking dish. Bake 1 1/2 hours. Drain rolls and re-wrap for freezer.
Preheat oven to 350°. Beat eggs, yolks and sugar at high speed for 2 minutes. Add cornmeal, flour, lemon juice and rind. Mix well. Pour into pie crust and bake 30 minutes. Allow to cool to room temperature.
Combine sugar, butter, milk and cocoa in a saucepan. Boil for 1 minute. Remove from heat and mix in vanilla, peanut butter and oatmeal. Drop from a spoon onto waxed paper or a buttered cookie sheet. Let stand for 1 hour until cooled.
Heat oven to 350°. Beat first four ingredients until smooth. Add melted chocolate; mix well. Stir in combined dry ingredients and white chocolate. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or until cookies are almost set. (Centers should still be moist, do not overbake.) Cool 2 minutes; remove to wire rack. Cool completely. Makes 3 dozen.
Mix shortening, sugar, egg and molasses. Sift and stir flour, soda, nutmeg, cinnamon, cloves and ginger. Mix all ingredients thoroughly. Form balls and place on cookie sheet. Flatten with moist fork. Bake 10 to 12 minutes at 375°. Put a thin confectioners sugar icing on when cool.
Cook beef and chicken until well done, grind all ingredients. Put into large pot, bring to a slow boil. Add 3 sticks margarine. Salt and pepper to taste. Keeps well in freezer.
Melt Velveeta cheese and margarine. Add remaining ingredients; stir well. Spread out on buttered cookie sheet. Let harden.
Blend cornstarch and water in saucepan; stir until it thickens and is clear. Let stand until completely cool. Beat egg whites until foamy. Gradually add sugar, vanilla, salt and cooled cornstarch mixture. Beat until stiff. Spread over cooled pie. Bake at 350° for 10 to 15 minutes. Tops one 9-inch pie pan.
Beat together butter and cream cheese until creamy. Add sugar and vanilla; beat again. Sift together flour, baking powder and salt; add to creamy mixture. Stir in oats and nuts; mix well. Chill several hours.
Cook beef until crumbly and drain. Add corn, onion, bell pepper and taco seasoning mix to meat. Stir in water and simmer.
Brown beef and drain well. Add taco mix. Add tomatoes and corn. Bring to soft boil. Pour into dish. Carefully top with corn bread batter. Bake at 400° for 15 minutes or until brown.
Mix together beef and pork. Soak bread in milk; add egg to bread mix. Add spices and onion; work together well. Roll into balls size of walnut. Brown in pan in olive oil. Move into casserole. Cover with water and soy sauce. Simmer 1/2 hour. Thicken gravy with flour; stir in water. Simmer a few minutes.
In a large bowl, combine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs and Parmesan cheese. Mix well. Alternate layers of sauce, noodles, Mozzarella cheese and mixture in a 13 x 9 nonstick baking pan. Bake in 350° oven, uncovered, for 15 to 20 minutes until cheese is melted. Let stand for 15 minutes before cutting.
Combine all ingredients. Will make a stiff dough. Bake in mini muffin tins sprayed with Pam. Bake at 400° for 15 to 20 minutes. Makes 48 to 50 muffins.
Heat milk and bring to a scald. Stir into the egg mixture fast. Toast 6 slices of bread if thin slices (use 4 if thick slices). Butter and cut into squares; press into the milk. This will fit into a 2-quart casserole, greased. Bake at 400° for 10 minutes. Then lower oven to 350° for 30 minutes. Shake cinnamon on top.
Open, drain and rinse beans. Drain well in colander. Place in 2-inch deep container that can be covered in refrigerator. Add pepper, parsley, onion, sliced thin and separated into rings.
May need to add 1/2 to 3/4 c. more broth as needed.
Saute onion and green pepper in butter. Add chicken, soup, tomatoes, salt and garlic powder. Add cooked spaghetti and mix well. Spread cheese on top. Bake in 2-quart baking dish at 350° for 20 minutes.
Mix flour, baking powder and baking soda together. Add sour cream or yogurt and mix like pie crust. Then add milk and knead 14 times; pat and cut. Makes 5 to 6 large biscuits. Bake 400° for 10 to 12 minutes.
Mix all ingredients. Shape into long rolls. Wrap tightly in waxed paper and place in refrigerator for at least 1 hour. Slice and bake at 350° for 10 to 12 minutes.
Skin and wash chicken; salt. Dip chicken in melted margarine or oil. Roll in cracker crumbs. Put in baking pan. Bake in covered pan for 1 hour at 350°.
Mix together the first 9 ingredients; form into walnut-size balls. Roll in flour. Heat very small amount of oil in large skillet. Brown balls over low heat and cook through. Transfer to casserole. Add sour cream and milk to pan drippings and stir; spoon over cooked meat balls. Serve 4 to 6 for dinner, more as appetizers.
Brown sausage and beef, then drain. Add all ingredients, except noodles; simmer 30 minutes to an hour.
Mix eggs, sugar, zucchini, oil and vinegar together. Mix dry ingredients and add to zucchini mixture. Add nuts. Bake at 350° for 1 hour in two greased and floured bread pans.
Cover bottom of 8 x 8-inch pan with blueberries and sprinkle with sugar. Mix together rest of ingredients and pour over berries. Bake at 400° for 40 to 45 minutes. Serves 9.
Mix glue and 3/4 cup water together in a bowl. In a separate bowl, add Borax to 1/3 cup water, little at a time. Add Borax mixture to glue mixture, little at a time. Great for kids to play with. Won't stick to carpet and furniture.
Combine all ingredients, except soda and popcorn in a glass bowl and bring to a boil; continue to microwave on Full power for 2 minutes. Remove and stir in soda. Put popped corn in brown grocery bag. Pour cooked mixture over corn, close bag and shake. Cook in bag on High in microwave for 1 1/2 minutes; shake and cook another 1 1/2 minutes. Check to see if coated well. If not, shake another 1 to 2 minutes.
Beat cream cheese with electric mixer until smooth. Add onion, salt and garlic powder. Use enough cold water to make the consistency you prefer. Cover tightly and keep in the refrigerator.
Mix all ingredients. Drop by spoonful into hot oil in large frying pan. Flatten out patties. Cook until golden brown. Turn over and brown on other side.
Put the block of cream cheese on serving plate. Pour cocktail sauce over cheese until well covered. Put drained meat on top so that it looks neat. Serve with any variety of crackers.
Saute onion and garlic in olive oil. Add the carrots and leek; add meat stock. Place all in a large pan with other vegetables. Simmer over slow fire for 1 to 2 hours. Salt and pepper to taste.
In mixing bowl, cream butter and sugar. Gradually stir in the flour. Knead in bowl for 3 minutes. Roll into small balls; place 1-inch apart onto an ungreased cookie sheet. Flatten with a fork. Do not dip fork in water or flour. Bake at 300° for 20 minutes or just until bottom of cookies begin to brown. Yields 3 1/2 dozen.
Work together all ingredients. Form into small balls. Press flat on cookie sheet with fork. Bake at 350° for 10 minutes.
Soften cream or cottage cheese. Add other ingredients. Mix by hand. Pick, wash, dry blooms. Stuff. Fold ends together and eat-eat-eat. If you want to use fresh blooms another day, put in bowl of water in refrigerator.
Combine in souffle dish or 1 1/2-quart casserole. Bake at 375° for 25 to 30 minutes or until golden brown on top. Serve with onion rounds and enjoy!
Mix graham cracker crumbs, powdered sugar and melted butter. Pat into 8 x 12-inch dish to form crust. Bake in 325° oven for 15 minutes. Dissolve Jell-O in boiling water. Add marshmallows and 7-Up, then pineapple and mashed bananas. Let set until partly jelled. Pour over graham cracker crust.
Preheat oven to 375°. Combine ingredients in a 2-quart casserole. Bake 15 minutes. Stir gently. Sprinkle with 3/4 cup crushed tortilla chips and 1 cup shredded Cheddar cheese. Bake 10 more minutes. Garnish with shredded lettuce and ripe olive slices.
Put in a Pyrex dish a layer of Tater Tots, layer of hamburger and a layer of green beans. Cover with mushroom soup. Repeat ingredients again. You may add onions or whatever to season. Bake at 350° for 30 minutes.
Mix together all ingredients (except the nuts) and form a ball. Roll in the nuts until evenly coated. Chill until serving time.
Bake cake as directed. Remove from oven and punch holes in cake while still hot (using a wooden spoon handle). Pour 1 can sweetened condensed milk over cake. Pour caramel topping over cake while still hot. Add 1/2 Heath bar pieces. Let cool. Add Cool Whip to top of cooled cake. Sprinkle remaining Heath bar pieces to top of Cool Whip. Keep in refrigerator until ready to serve.
Mix together and pour into pie crust. First 10 minutes, bake at 400°, then reduce to 350° for about 45 minutes.
Mix together the sugar, Crisco and salt. Add boiling water and eggs. Let cool. In a measuring cup, measure warm water and yeast. Add to the mixture. Add flour. Mix and set in the refrigerator at least 4 hours. Roll rolls and cut them as you want them. Let rise at least 3 hours. Bake at 400° to 450°.
Mix all ingredients. Simmer slowly at least 1 1/2 hours, stirring occasionally.
Combine green beans and artichokes. Blend other ingredients. Pour over bean mixture. Marinate 24 hours. Heat in marinade and serve.
In baking dish place chicken. Sprinkle paprika over. Mix together soup, sour cream, mushrooms, wine and water chestnuts. Pour over chicken. Bake, uncovered, in 350° oven for 1 hour or until chicken is tender. Serve with rice.
Combine egg and water. Dip oysters in egg mixture and roll each in cracker crumbs. Fry in hot oil (375°) for about 2 minutes or until golden brown, turning to brown both sides. Drain on paper towels. Yield: 3 servings.
Mix all ingredients just before baking. Top with 1/2 cup bread crumbs. Bake at 350° for 20 to 25 minutes.
Rinse lentils; drain and place in soup kettle. Add 8 cups water and remaining ingredients, except tomatoes and vinegar. Cover and simmer for 1 1/2 hours. Add tomatoes (break up any large pieces) and vinegar. Simmer, covered, 30 minutes longer. Season to taste. Makes 8 to 10 servings.
Remove fat and bone from meat and cut in strips, 1/4 inch wide and 1 1/2 inches long. Brown meat in shortening in heavy skillet. Transfer meat to a 2-quart casserole and add raw onion, salt, pepper and bouillon. Bake, covered, in a preheated 350° oven for 1 1/2 hours. Stir occasionally if meat on top becomes dry.
Cream butter and sugar together. Cream in bananas. Add eggs, vanilla and soda; stir well. Stir flour into mixture. Add nuts. Pour mixture into greased loaf pan. Bake at 350° for 1 hour.
In a saucepan, combine chicken broth, onion and asparagus. Bring to a boil, reduce heat, cover and simmer 20 to 30 minutes or until asparagus is tender. Place mixture in blender. Cover and blend in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Stir in vegetable puree. Cook until heated through.
Cook until thickened, except the beets. When thickened, pour over diced beets and stir together.
Fry bacon in large skillet until crisp. Remove. Slice potatoes and fry in bacon drippings until golden brown. Resist the temptation to stir too often. Let them brown before turning.
In the morning, mix coffee and sugar until sugar is dissolved. Cool. Add milk and vanilla. Chill several hours. When ready to serve, in large punch bowl, put in ice cream, pour coffee mixture over it. Top with dabs of whipped cream and sprinkle with cinnamon.
Spray pan with Pam. Mix well. Bake at 350° for 25 to 35 minutes. Use jelly roll pan.
Cook the pasta in boiling water in large Dutch oven according to the package directions, except add the frozen asparagus or broccoli the last 5 minutes and the ham the last minute of the cooking time. Drain and return to the pan.
Brown hash brown potatoes on both sides. Place in bottom of baking dish. Beat eggs; pour over hash browns, then layer green peppers over the eggs, then also onions and mushrooms. Fry a few strips of bacon or cut ham and layer over that and add shredded cheese. Bake until cheese melts and browns and eggs are cooked.
Cook noodles. Sear meat and chopped onion until grainy. Drain grease. Add half the catsup, half the cheese, and all the other ingredients. Put in 3 or 3 1/2 quart casserole dish and top with remaining catsup and cheese. Bake for 30 to 35 minutes at 375° or 400° until bubbly. Can be frozen as is.
Slice bananas into crust and spread softened ice cream on top. Freeze for 2 hours. Spread preserves on top of the ice cream. Then spread chocolate sauce, then Cool Whip, cherries, then nuts. Keep refrigerated.