HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash, drain, mash and set aside. Saute onion and green pepper in oleo. Combine all ingredients except cracker crumbs and cheese in a baking dish. Mix well. Cover casserole with cracker crumbs and cheese. Bake at 350° until cheese is melted and brown.
Heavily butter and sugar Bundt pan. Mix all ingredients except eggs. Add eggs, one at a time, beating thoroughly after each addition. Pour into Bundt pan. Bake at 350° for 1 hour or until deep golden color.
Marinate vegetables overnight in 1/3 bottle of dressing. Add another 1/3 bottle to cooked rotini. Mix together. Add parmesan cheese and last 1/3 of bottle just before serving.
In large bowl of mixer, cream butter and sugar. Add egg and vanilla. Sift flour and baking powder together. Stir into creamed mixture with a spoon. Roll out and cut into desired shapes. Bake at 400° for 6 to 10 minutes, until lightly browned.
Mix all ingredients and beat well with a fork. Pour into nice serving dish; cool. Best if made the night before.
Preheat oven to 350°. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick (3 minutes). Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz.) cups. Place cups into baking pan that has 1/2 inch water in the bottom. Bake until set, 45 minutes. Remove cups and chill. Sprinkle with sugar and place under broiler and cook until topping is medium brown. Chill and Serve.
Cover dried tomato halves with boiling water. Let stand 5 minutes; drain and chop. Combine tomatoes and next 3 ingredients. Cover and chill up to 4 hours. Slice the baguette thinly. Brush rounds with additional olive oil. Place on a baking sheet and bake at 350° for 8 minutes or until lightly toasted. Just before serving, place goat cheese on a plate and top with marinated tomatoes. Serve with baguette rounds and garnish with fresh rosemary sprigs, if desired. Serving Size: 8. Preparation Time: 6:00.
Combine all ingredients. Store in a jar for future use. Hot red pepper is often used instead of black for fish seasoning. This seasoning is used for flavoring all types of meat, fish, chicken, turkey and duck.
Mix sauerkraut with sugar. Let stand 30 minutes. (Sauerkraut may turn darker color.) Add remaining vegetables. Mix vinegar and oil. Stir into vegetables. Let stand overnight. Chill.
Boil chicken parts. Boil noodles and boil broccoli. Mix the can of golden mushroom soup with cream of chicken and broccoli soup. Debone chicken and mix all ingredients, except cheese, together in a casserole dish. After all ingredients are mixed, add shredded cheese on top. Put in oven until cheese has melted, then take out and serve.
Cut steak in pieces. Pound salt and flour in each side. Brown in oil; cook onion until limp. Add all other ingredients except mushrooms. Simmer 1 hour covered. Add mushrooms. Cook additional 30 minutes. Should be watched; may need more liquid. Add wine or water.
Preheat oven to 350°. Grease and flour three 8-inch round pans. Cream the oil and sugar. Add eggs, one at a time; add dry ingredients; stir in carrots and nuts. Bake for 35 minutes.
Mix cheese, flour, oil, salt and cayenne until crumbly. Add milk and nuts. Form into 1-inch balls. Place on oiled cookie sheet and bake at 350° for 20 minutes.
Brown hamburger. Add salt, pepper and onions to taste. Cook noodles 3 to 5 minutes. Drain. Place in bottom of a baking dish. Add hamburger mixture and remaining ingredients. Top with Mozzarella cheese and pepperoni. Bake at 350° for 1/2 hour.
Combine lemon juice and Kikkoman. Add steak and marinate in covered dish in refrigerator overnight.
Heat cranberry juice and pour over gelatin and cool. Press other ingredients into the bottom of the mold and pour gelatin mixture over it. Chill until firm.
Mix butter, peanut butter, sugar and egg thoroughly. Measure flour by sifting. Blend all ingredients (dry). Stir into shortening mixture. Chill dough. Preheat oven to 375°. Roll dough into 1 1/4-inch balls. Place 3-inches apart on lightly greased cookie sheet. Flatten crisscross style with fork dipped in sugar. Bake 10 to 12 minutes.
Combine all ingredients in a large pitcher. Refrigerate for at least 1 hour. Serve over crushed ice. Serves 6 to 12.
Mix first 4 ingredients together. Beat 2 minutes at medium speed. Add unbeaten egg whites and 1 cup of the defrosted frozen strawberries. Beat 2 minutes. Bake in 9 x 13 pan (greased and floured) for 35 to 40 minutes at 325°.
Preheat oven to 425°. Generously grease 2 cornbread pans or muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing batter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans.
Cook broccoli, drain well. Stir in soup and sour cream together. Add remaining ingredients. Spoon into 1 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake in 350° oven for 30 to 35 minutes.
Heat oven to 400°. Lightly coat 6-cup bundt pan or tube pan with nonstick cooking spray. In a medium bowl, stir together flour, baking powder, salt, cinnamon, baking soda and nutmeg.
Mix all ingredients in large casserole dish.	Bake at 300° for 20 to 30 minutes, until it bubbles.
To boiling water, add Jell-O, tapioca pudding and vanilla pudding. Let this mixture thicken and add remaining ingredients. Serve when chilled.
In a large mixing bowl, mix yogurt and then add Cool Whip. Pour mixture into pie crust and freeze. Remove from freezer about 20 minutes before serving to make cutting easier.
Bring 1/2 inch of water to boil in a large pot or Dutch oven. Add cauliflower and broccoflower florets. Cover, reduce heat and simmer for 6 to 9 minutes, until firm-tender when pierced. Drain, rinse with cold water, and drain again. Repeat with broccoli florets, but cook only 3-5 minutes, until crisp-tender. Refrigerate tightly covered.
*If using all-purpose cornmeal, add 1/2 teaspoon salt and 1 teaspoon baking soda.
Preheat oven to 400°. In a medium skillet, brown sausage. Drain well. Stir in celery, onion, marjoram, walnuts, apples and cheese; pour into one pie crust. Cut a large apple shape from remaining pie crust and place on top of filling. Cover top of pie with aluminum foil and bake 30 minutes. Remove foil and bake an additional 15 minutes. Let cool 10 minutes before serving. Makes 6 servings.
Melt margarine in a pot. Add flour, then add the milk. Cook until it thickens. Set aside to cool.
Mix well all ingredients in a large bowl. Bake at 350° for 1 hour and 15 minutes.
Slice cheese. Mix margarine and cheese with cooked grits. Beat eggs in measuring cup; finish filling cup with milk. Mix with grits, butter and cheese. Bake in a 350° oven in covered casserole dish until a little brown and mixture thickens.
Combine all ingredients in bowl. Mix well and bake 1 1/2 hours in 300° oven in greased and floured loaf pan. After cake has baked for 1 hour, cover with foil to prevent cake from drying out during rest of baking.
Wash and peel potatoes; chop or dice. Peel onion. Cook in small amount of water until tender. Add milk, cheese soup, salt and pepper. Bring to a slow boil. Serve.
Cream butter, peanut butter, sugars and vanilla. Mix in dry ingredients. If batter is too dry, add 2 tablespoons milk. Roll in balls and then in sugar. Bake at 350° for 8 to 10 minutes. Remove from oven and push chocolate star in center of cookies. Return to oven for 2 minutes.
Cream together shortening and sugar; add egg and mix well, then add molasses. Blend in sifted dry ingredients and mix well. Roll out thin on lightly floured board. Cut out desired shapes. Bake at 350° for 8 to 10 minutes.
Spread half of Vanilla Wafer crumbs on bottom of 10 x 6 x 1-1/2 inch baking pan. Cream butter, gradually add confectioners sugar, beating until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat 1 minute more. Beat egg whites until stiff then fold into yolk mixture. (Mixture may look curdled.) Beat at medium speed for a few seconds or until smooth. Fold in pineapple and nuts. Carefully spread mixture over crumbs. Top with remaining crumbs. Chill until firm, 5 hours or overnight. Cut into 10 squares. Garnish with cherries.
Heat vinegar. Mix all other ingredients, except butter. Add to vinegar and stir until bubbles. Cook 1 minute, stirring. Remove from heat, stir in butter or margarine.
Brown meat in skillet; drain off fat. Add tomato sauce, sugar, salt, garlic salt, pepper and cooked noodles. Set aside. Stir together cream cheese, sour cream, milk and onion. In 2-quart casserole, layer 1/2 of the ground beef mixture, 1/2 of the cream cheese mixture and all of the spinach. Top with remaining ground beef mixture. Cover and bake 40 minutes or until bubbly in 350° oven. Uncover and spread remaining cream cheese mixture on top. Sprinkle with grated cheese. Bake additional 10 minutes or until cheese is melted.
Great on ribs, grilled shrimp, hamburgers and even baked beans (add while cooking).
Melt butter or margarine. Add sugar, water, vanilla and cocoa and mix well. Add uncooked oatmeal and mix well. Chill mixture for 2 hours and roll into balls. Roll in confectioners sugar. Keep refrigerated.
Cook broccoli in boiling water until tender, about 8 minutes. Mix together soup, onion, grated cheese and mayonnaise. Combine mixture with drained/cooked broccoli and stir well. Pour into a greased casserole dish. Melt margarine and combine with bread crumbs. Sprinkle mixture over broccoli and bake at 350° for 20 minutes or until bubbling. Serves 12.
Mix flour and salt. Blend in oil with fork. Add water and mix well. If too dry, add 1 to 2 tablespoons more of oil. Roll between 2 sheets of wax paper. Makes 2 crusts.
Cook all except egg whites until thick; beat egg whites until stiff. Fold 1/2 into cooled mixture. Add 6 tablespoons sugar to remaining egg whites and top pies. Brown under broiler.
Coat a large skillet with cooking spray. Place over medium heat until hot. Add meat and brown evenly on both sides. Remove meat from skillet and drain well on paper towels.
Mix cheese, flour and butter. Shape into small balls. Press a stuffed olive into each ball. Bake on an ungreased cookie sheet at 375° for 10 to 15 minutes. These will freeze well.
Cream sugar, butter, eggs and vanilla until smooth. Mix in flour; add nuts and chocolate chips. Put in 9 x 13 baking pan or dish. Bake at 350° for 20 to 25 minutes.
Arrange rolls in greased, fluted tube pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until mixture bubbles; pour over rolls.
Beat egg whites to soft peaks. Beat egg yolks. Add all ingredients except egg whites. Blend and stir. Fold beaten egg whites into cake batter. Pour batter into greased and floured loaf pan. Bake at 325° for 1 hour or until toothpick comes out clean.
Thaw broccoli and break in chunks. Saute onion in oleo until soft. Add rest of ingredients and mix. Place in casserole dish and bake covered at 350° for 30 minutes, uncovered 15 minutes.
Brown ground chuck and onion together. Add remaining ingredients. Put in a 300° oven to cook down. The sauce should be very thick and smooth. The longer you can bake it, the smoother the taste.
Combine pudding mix, milks and Cool Whip; mix well in a large bowl. Set aside in refrigerator. Layer vanilla wafers and bananas in a flat deep dish. Pour pudding mixture over this; alternate layers, ending with vanilla wafers on top. Chill at least 1 hour before serving.
Slice carrots diagonally into 1/8 to 1/4-inch thick chunks. Cook 7 to 10 minutes. Combine in small saucepan the sugar, cornstarch, salt and ginger. Cook 7 to 10 minutes. Add orange juice and boil 1 minute. Add butter. Pour over hot carrots and toss. Garnish with chopped parsley. Serves 6.
Combine all the ingredients in a blender or food processor. Whirl until the mixture is smooth. Place in a jar with a tight-fitting lid. Refrigerate for up to 2 weeks. Shake well before using.
Cook and drain pasta without salt. Combine ingredients, tossing well. Chill at least one hour. Serve on a bed of lettuce with tomato wedges.
Slice corned beef into small strips. Mix all dip ingredients. Cut center out of the bread. Break bread into small pieces for dipping. Put dip into the hole in bread loaf. Bread should be shaped like a bowl. Arrange on plate with bread bowl in center and pieces around the edge.
This recipe, like a sonata, is performed in three parts. First, line the bottom and sides of a 9-inch spring-form pan with ladyfingers. Split them in half, so that you are using only the single cake. Mix vanilla ice cream with orange juice. Pour this into mold over the bottom layer of ladyfingers. If ice cream becomes too soft, re-freeze slightly before pouring. Freeze firm.
Measure cereal into large bowl. Butter a 13 x 9 x 2-inch pan. Melt 5 cups of marshmallows, corn syrup, butter and chocolate chips in a 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in a large bowl. Mix until completely coated with chocolate. Stir in 1 cup marshmallows. Press mixture in pan with buttered back of spoon. Let stand for at least 1 hour. Cut into 2-inch squares.
Boil noodles, rinse and drain. Mix into boiled noodles the remaining ingredients, except the potato chips. Bake in the oven at 350° for 45 minutes. Remove and put crushed potato chips on top and bake for 15 more minutes. Very good.
Melt butter and pour over brown sugar. Add eggs, one at a time, then flour and nuts. Mix well. Pour into greased 11 x 7-inch pan. Cook at 350° for 30 minutes. Cut when lukewarm. Eat as many as you want, but watch for enlarged waists!
Preheat oven to 350°. Beat egg whites until stiff. Add sugar gradually. Beat until stiff. Stir in nuts and chocolate chips. Drop by teaspoon on foil-covered cookie sheet. Place in oven, close door and turn oven off. Do not open until morning. Remove from foil and store.
Sprinkle jello over cottage cheese and mix. Add fruit; mix. Add Cool Whip; mix. Chill.
Beat together all ingredients except crab. Add crab and pour into buttered casserole dish. Dot with butter. Use 1 1/2-quart round Pyrex dish. Cook 30 minutes at 350° or until center is firm.
Separate eggs. Set whites aside. Cream sugar and butter. Add egg yolks one at a time. Add vanilla. Alternate sour cream and flour with baking soda, mixed into flour. Beat egg whites until stiff. Fold into batter. Pour into greased and floured Bundt pan. Bake 1 1/2 hours at 300°.
Beat egg and add sugar and blend. Add melted margarine, flour, flavorings, walnuts and raisins and blend until well mixed. Spread evenly in a greased 8 x 8-inch square pan. Bake at 350° for 30 minutes. Cool in pan and then cut into squares with a sharp knife. Yield: 16 generous squares. These are good for shipping to someone for a gift.
Make cake mix according to directions on the box and pour into a 9 x 13-inch pan. Mix well the cheese, eggs, sugar and vanilla. Spoon cheese mixture on top of unbaked cake. Bake at 350° for 1 hour. Remove from oven and cool.
Mix the cream cheese with mayonnaise until smooth. Add rest of ingredients; mix well. Refrigerate.
Melt chocolate chips and peanut butter over low heat. Stir in peanuts. Drop by teaspoonfuls on wax paper or cookie sheet. Let cool. Refrigerate.
Wash cauliflower and cut into small pieces. Add green peas, cheese and mayonnaise. Mix well and add 1/2 to full package of dried dressing (depending on desired taste). Chill in fridge. Makes 1 large mixing bowl full.
Brown ground beef. Pour off drippings. Blend in gravy mix, garlic salt, water and uncooked rice. Bring to a boil. Reduce heat to low. Cover. Simmer 15 minutes. Stir in thawed peas and water chestnuts. Simmer until rice is tender. Stir in onions. Serve with soy sauce.
Mix well and press into foil-lined loaf pan that has been oiled. Bake at 300° fo 1 1/2 hours more or less, until done.
Sift directly into a 9-inch pie pan the first 3 ingredients. Mix oil and milk in a cup. Pour over the flour and mix with a fork until no dry flour shows. Press with fingers to line pan and sides as evenly as possible. Fill and bake according to recipe for any one-crust pie.
Combine first five ingredients in a large bowl; stir well. Combine milk and next three ingredients; add to dry ingredients, stirring until smooth. (Start with 2/3 cup milk and add more if necessary after all ingredients are combined.) Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes approximately 9 (4 inch) pancakes.
Dissolve raspberry jello in 1 1/2 cups boiling water. Chill until set.
Blend milk, sugar, cornstarch and cocoa. Heat over medium heat, stirring constantly until mixture thickens and begins to boil. Remove from heat and add a little hot mixture to beaten egg yolks, then add to main mixture. Return to heat and cook 1 minute longer. Add butter and vanilla. Pour into pie shell and cover with meringue. Bake at 350° for 12 to 15 minutes.
Put flour, baking powder, baking soda and salt in sifter. Mix together shortening, oil, brown sugar, eggs and water. Then add mixture together in sifter. Mix up. Add oatmeal and butterscotch. Bake at 375° for 8 to 10 minutes.
Dilute mushroom soup with milk. Add salt; mix well. Peel and thinly slice potatoes and place in a 2-quart baking dish. Pour soup mixture over potatoes. Bake, uncovered, at 400° until potatoes are tender.
Rinse kraut. In saucepan, put bacon, apple, celery and carrot. Simmer 5 to 10 minutes. Add sauerkraut, vinegar, sugar, caraway seed, salt and pepper to taste. Cover and cook slowly until carrots are tender.
Sift flour; resift with baking powder and salt. Separate egg yolks; add milk and oil to yolks and stir in flour mixture, beating until smooth. Beat egg whites until stiff; add sugar slowly and beat until smooth. Fold in lightly, but thoroughly into batter. Bake in hot waffle iron. Melt butter or margarine to pour over cooked waffle. Use syrup at room temperature.
Combine blueberries, lemon juice, 1 cup sugar and 1/4 cup water in pan. Cook over low heat until blueberries are soft (about 15 minutes). Combine cornstarch and 3 tablespoons of water in a small bowl; stir well and add to blueberry mixture. Cook, stirring constantly until thickened. Set aside to cool.
In a medium bowl, combine cream cheese and vodka; beat until smooth. Stir in crab, cheese, onions, horseradish and pepper. Chill to blend flavors. Serve with crackers. Makes 1 3/4 cups.
Mix flour and sugar together. Cream margarine and eggs (adding 1 at a time). Add flour mixture, evaporated milk and flavorings alternately until well mixed. Bake at 350° for 1 hour and 20 minutes.
Cook spaghetti; rinse and drain well. Mix all ingredients together and let set at least 4 hours. Stir occasionally.
Make sure snow is clean. Make as little or as much as you like. Add vanilla and sugar to taste. Half and half is best; not too much or it gets soupy too fast. Eat right away. A dish of snow in the freezer keeps several days.
Mix all ingredients together and pour into 9-inch unbaked pie shell. Bake at 350° for 45 minutes or until set.
Mix all ingredients except pie filling. Spread 3/4 of batter into greased 10 x 15-inch cookie sheet. Spread pie filling on batter. Dot remaining batter on top of pie filling and spread around a little. Bake at 350° for 30 minutes. Top with powdered sugar (sprinkle on) or powdered sugar/milk glaze. Great served warm for breakfast or as a dessert.
Mix first 2 ingredients together until spreadable consistency. Add package of salad dressing mix.
Adjust ingredients for more chicken. Combine and stir first 6 ingredients. Place chicken breasts in low casserole baking dish. Pour sauce over chicken. Bake at 350° for 30 minutes. Serves 2 people.
Prepare soup per package directions. Slowly add grated cheese, stirring to melt cheese. Add the egg slowly, stirring well. Remove from heat and pour into 4 soup bowls. Top with slice of cheese and bread. Place under broiler until browned and cheese is melted.
Combine all ingredients in large mixer bowl. Blend at low speed for 30 seconds, scraping sides and bottom of bowl. Pour into 2 greased and floured round 8-inch layer pans. Bake 35 to 40 minutes at 350°. Cool.
Brown ground beef and onion. Drain. Add 2 tablespoons flour to beef and onion. Add chili beans, tomato juice, chili powder and enough water to make juice. Simmer for 30 minutes.
Combine olive oil and onion. Saute until golden brown. Add garlic and stir 3 minutes. Add carrots, celery, water chestnuts, basil and pepper flakes. Stir another 5 minutes. Mix in mushrooms, red pepper flakes and potatoes. Add chicken broth and hoisin sauce. Simmer 20 minutes or until potatoes are done.
Combine shrimp, crab meat, water chestnuts and pimiento in a large mixing bowl. Heat 2 tablespoons butter in medium size saucepan. Add onion, green pepper and mushrooms. Saute gently 5 minutes or until tender. Add vegetables to seafood mixture. Melt 2 tablespoons butter in same saucepan. Stir in flour and salt. Cook 1 minute. Remove pan from heat. Stir in sherry and cream gradually. Cook over medium heat, stirring constantly, until sauce thickens slightly and comes to boiling. Add to vegetable-seafood mixture. Stir in noodles. Spoon into lightly buttered 2 1/2-quart baking dish. To use immediately, bake at 400° for 25 minutes or until bubbly. Makes 8 to 10 servings.
In a large bowl, combine all ingredients, except margarine. Beat at medium speed until batter is smooth. Stir in margarine.
Clean berries; wash and drain. Crush with potato masher. Add 1 cup of water to 1 box Sure-Jell. Bring to a boil and boil 1 minute. Pour over berries and sugar; stir until sugar is dissolved. Pack into containers and place in deep freeze after chilling in refrigerator.
Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes.
Mix pretzels, oleo and sugar; spread in 9 x 13-inch pan. Mash down hard to make crust. Bake 10 minutes in 400° oven. Cool. Blend package cream cheese and sugar. Fold in Cool Whip. Carefully pour mixture onto pretzel crust. Chill. Mix Jell-O in 2 cups boiling water. Drain juice from pineapple and add water to make 1 cup liquid. Add to Jell-O and chill, then add pineapple. Chill until slightly thickened, then pour over cream cheese mixture. Chill until firm.
Mix first 7 ingredients together like pie dough. Reserve 1/2 cup. Dissolve baking soda in buttermilk. Blend into mixture. Pour into a greased 9 x 11-inch pan. Sprinkle reserved mixture evenly on top. Bake at 350° for 40 minutes or until toothpick comes out clean.
Mix all ingredients. Cook to soft ball stage and add 1/3 stick butter. Beat and then add 1 cup pecans.
Melt fat and fry in it the carrot and onion, cut into dices; also add the oxtails which have been cut in pieces. When brown, add water, celery, parsley and bay leaf, tied together. When boiling, put in the barley and simmer 4 hours. Remove large bones, celery, parsley and bay leaf and thicken the soup with flour, rubbed smooth with 2 tablespoons of cold water. Season rather highly. Add sherry flavoring and serve.
Combine all ingredients; stir well. Pour into lightly greased 2-quart casserole. Bake at 375° for 45 minutes. Yields 6 to 8 servings.
Combine all ingredients and pour into pie shell. Bake at 300° for 50 to 55 minutes.
Bring first 5 ingredients to a boil and boil for 5 minutes. Lightly grease a 9 x 13-inch pan.
Preheat oven to 350 degrees. In a medium bowl, combine graham crackers, butter and cinnamon. Mix well. Press into bottom of 9-inch square pan. Bake for 8-10 minutes. Remove from oven and allow to cool. Dissolve gelatin in boiling water. Let cool until thickened, but not set.
Melt candy coating and stir in pretzels and peanuts. Spread in a thin layer on foil covered baking sheets. Chill 30 minutes. Break in pieces and store in refrigerator or room temperature. Makes 2 1/2 lb.
Combine all ingredients in saucepan. Heat until mixture thickens. Serve warm. Refrigerate any leftovers.
Combine all the ingredients in a large pan. Bring to a boil. Reduce heat to simmer. Continue cooking for about 30 to 40 minutes or until cranberries are tender and the mixture has thickened. Makes about 1 1/2 pints.
Mix first 6 ingredients in soup pot. Simmer 25 to 30 minutes. Add remaining ingredients and heat, but do not boil.