HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake squash in covered baking dish about 30 minutes at 375° (Pam your dish). Press through sieve into medium bowl (makes about 2 1/2 cups). Combine butter, 2 tablespoons syrup and nuts in a pie plate and bake about 10 minutes, stirring to coat at 375°. Cool. Prepare your favorite pastry in a 9-inch pie plate. Line pastry and weight with pastry weights or dry beans and bake at 375° for 10 minutes. Remove weights and brush with egg white and bake another 8 minutes, until golden brown. Reduce oven to 350°.
Saute onion and celery in 1/4 cup butter. Cook broccoli as directed and add 1/4 cup butter. Mix soup, milk and cheese. Heat. Add rice and mix with other ingredients. Bake at 350° for 30 to 45 minutes in a covered casserole.
Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Or you can cook on high 4-5 hours. Serve over noodles. Sprinkle with parsley. Serve with a tossed green salad.
Cook and drain hamburger. Cut lettuce, onion and tomatoes up. Layer in a 10 x 13-inch pan the nacho chips, meat, beans, onion and nacho cheese. Bake in 330° oven for about 20 minutes. Take out of oven and add cheese, tomatoes, lettuce and sour cream.
Remove skin and bones from chicken. Cook vegetables only half of cooking time on directions; drain. Preheat oven to 350°. In bowl, mix together the soup, mayonnaise and seasonings. Layer bottom of 9 x 13-inch baking pan with vegetables. Place chicken on top of vegetables. Cover with sauce; sprinkle light coating of bread crumbs on top. Cook, uncovered, for about 45 minutes. Add cheese to top; cook until melted. Great served over rice!
Mix half of the sugar with peaches and pour into an 8 or 9-inch square baking pan. Melt butter. Mix the other half of the sugar and the rest of the ingredients together. Pour over butter. Pour on top of peaches and bake at 350° for 1 hour.
Combine ingredients and roll into balls. Bake at 350° for 20 minutes. These may be frozen and used later. Wrap in foil. Store and heat when needed.
Shake all except oil together in a quart jar until salt and sugar are dissolved. Fill bottle with salad oil.
Cream shortening and brown sugar. Add all other ingredients and mix. Pour into greased 9 x 13-inch pan. Bake 30 minutes at 350°. Let cool for 10 minutes. Cut into little squares.
Mix together the eggs first, then zucchini last. Pour into greased casserole, oblong or round (for thicker mixture). Bake at 350° for 40 to 45 minutes.
Cut beef into bite size strips; saute in butter until brown. Add onion, Season-All, nutmeg and sherry. Cover and simmer about 20 minutes. Remove from heat and allow to cool. Have sour cream at room temperature. Stir into cooled beef mixture and heat on low heat until hot, careful not to allow to boil (boiling will result in a curdled appearance). Serve with white rice or buttered noodles.
Use very warm water for dry yeast. Sprinkle yeast into water and stir until dissolved. Add sugar, 1 teaspoon salt and 2 cups flour. Stir, then mix well. Stir in 1/2 cup more flour, reserving 1/2 cup for kneading. Knead until smooth and satiny (15 minutes). Add remaining flour as needed. Put in greased bowl and turn once. Cover and let rise about 1 hour. Punch down and divide. Pat each half into greased cake pans. Sprinkle with onion and let rise until doubled (45 minutes). Melt butter. Pour over dough and bake at 450° for 20 minutes.
Grease a 9 x 13-inch pan. Place hash browns in bottom of pan. Mix together onion, salt, chicken soup, sour cream, Cheddar cheese and 1 stick of butter. Top with crushed corn flakes and drizzle with remaining butter. Bake at 300° for 1 hour.
In a small saucepan, stir together 1 1/3 cups of evaporated milk, the chicken bouillon and pepper. Stir the remaining milk and flour together until well blended, then add to mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook another minute. Makes 6 (1/4 cup) servings.
Break pasta in half. Cook according to package directions; drain and set aside. In large bowl, combine pasta, green pepper, onion, carrot, pepperoni and cheeses. Set aside.
Combine al ingredients in large pan. Bring to boil; Reduce heat and simmer uncovered for about 10 minutes or until meatballs are heated.
Mix jello, hot water and frozen orange juice. Whip after set. Fold in whipping cream and mandarin oranges. Pour into 8 x 8-inch pan. May sprinkle 1/2 cup chopped nuts on top.
Saute celery and pepper in a little oleo. Add soup, milk and pimento. Heat thoroughly, stirring constantly. Add remaining ingredients. Heat and pour into greased or sprayed with Pam 1 1/2 quart casserole. Bake in 450° oven 15 minutes or until bubbling all over.
Mix all ingredients in cake pan (13 x 15-inch). Bake 15 minutes in 325° oven.
Combine all ingredients. Bring to a boil, simmer until potatoes are tender (about an hour). To thicken, mash some of the potatoes and stir. To thin, add more milk or water.
Combine the first 3 ingredients; cook over low heat until thick. Mix ingredients as usual; divide into 3 parts. Roll out on floured wax paper. Spread with date mixture; sprinkle with chopped nuts. Roll like jelly roll. (I use the waxed paper to roll with, as the dough is so rich.) Refrigerate overnight. Slice thin and bake in a 350° oven.
Mix 1 cup pineapple juice with 1 box instant pudding. Pour over fruit and chill for 2 or 3 hours.
Cream together butter, sugar and brown sugar. Add vanilla. Add eggs and beat 3 to 4 minutes. Stir in flour, soda and salt. Add chocolate chips and pecans. Bake at 350° for 10 minutes only. Put wax paper on cookie sheet before baking. Do not reuse wax paper. Makes 6 dozen cookies.
Combine flour, butter and nuts. Mix well and put into baking pan. Bake at 350° for 20 minutes. Let cool. Blend together cream cheese, sugar and Cool Whip. Spread on cooled crust. Combine pudding mix and milk and heat until thick. Put on top of cream cheese layer. Top with additional Cool Whip.
Wash fruit, pit cherries if using, but leave fruit whole. Place fruit in bottom of clean, sterilized jar. Sterilize by immersing in boiling water for a few minutes. Warm vinegar in an enameled pan, but do not boil.
Mix the first 6 ingredients and pour in a 13 x 9-inch pan. Mix the remaining ingredients and sprinkle on top. Bake at 350° for 35 minutes.
Preheat oven to 350°. Grease 15 1/2 x 10 1/2-inch jelly roll pan. Measure flour, sugar, cinnamon, cloves, milk, eggs, vanilla and baking powder. Mix at low speed until just mixed. Increase speed to high and beat 3 minutes.
Mix together well and pour into unbaked pastry shell. Bake at 350 degrees for 40 minutes.
In large kettle, cook ribs in water until tender, about 1 1/2 hours. Skim off foam. Remove ribs from broth and strain broth. Refrigerate. Remove meat from bones and set aside. When broth is chilled, remove fat. Return to heat. Add potatoes, carrots, salt and pepper. Simmer until vegetables are tender. Add sauerkraut, sausage and rib meat. Simmer until heated through. Meanwhile, cook bacon until crisp. Strain off grease, reserving 1 tablespoon of bacon drippings. Cook onion in drippings until onion is tender. Add to soup. Simmer 20 to 30 minutes more. Garnish with bacon. (A little Parmesan is also great.)
Sift together flour, baking powder and salt into bowl. Cut in shortening until mixture resembles coarse meal or crumbs. Make a well in flour mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to a fork. Turn onto lightly floured surface and knead gently, about 15 minutes. Roll 1/4 to 1/2-inch thick. Cut with biscuit cutter; lift biscuits to ungreased baking sheet. Place close together for soft sides or an inch apart for crusty sides. Bake in preheated 450° oven for 10 to 12 minutes or until golden brown. Serve at once. Makes 12 to 16 biscuits.
Mix all ingredients except the paprika in a large bowl; pour into ungreased 8 X 12-inch baking dish. Sprinkle with paprika. Bake at 350° for 40-45 minutes.
Combine sugar, celery seed, mustard seed, turmeric, vinegar and water in large pot. Add vegetable mixture, stir well. Bring to a boil and reduce heat. Simmer 3 minutes and seal in jars.
Cream together flour, butter or margarine and powdered sugar. Press into an 8 or 9-inch square pan, build up sides of pan slightly. Bake 20 minutes at 350°.
Mix flour, sugar, eggs, soda and vanilla by hand. Add pineapple with juice. Bake at 325° or 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Brown meat and onions. Pour off excess fat. Add Ro-Tel tomatoes and mushroom soup. Heat to simmer stage. Put Fritos in bottom of 9 x 13-inch pan. Pour meat-soup mixture over this, then cover with grated cheese and cook in 350° oven until cheese melts.
Beat eggs. Add remaining ingredients. Mix with fork. Grease mini size muffin pans. Bake at 350° for 15 minutes. Makes 24 mini muffins.
Saute onions and butter until tender. Add flour and cornstarch, blending well. Add stock and milk gradually. Stir constantly. When boiling, add carrots, celery, paprika and cheese. Cook over low heat until cheese is melted. Add salt if necessary.
Form Italian sausage into 1-inch balls and brown in skillet. Drain. Combine with remaining ingredients except bacon in 5-quart casserole. Partially cook bacon and lay on top of casserole. Bake, uncovered, at 325° for 1 1/2 hours. Makes 16 servings. Great for picnics.
Peel and cube eggplant. Cook in 3/4 cup water until tender. Drain; add to other ingredients. Mix well. Pour into greased baking dish. Sprinkle 1/2 cup cheese on top. Bake 30 minutes at 350°.
Mix sugar, cocoa and melted butter. Add eggs, vanilla, flour and salt. Fold in coconut or nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes until done. Don't overbake.
Crumble and brown sausage. Drain grease. In a large buttered casserole dish, add frozen hash browns. Mix cream of mushroom soup with 1/2 c. water, mix and heat with salsa or Rotels about 2 minutes. Pour over hash browns, pour onions and bell pepper over hash browns & soup. Next sprinkle browned sausage over casserole. Top with grated cheese. Place in 350° oven and bake for 40 minutes. Lets cool, Kick Back and Enjoy!
Mix cake as directed, adding 1 1/2 packages coconut and 1 teaspoon vanilla flavoring. Bake as directed. While cake is hot, poke holes with fork. Heat milk, sugar and 1 teaspoon vanilla flavoring. Pour over cake while hot. Cool. Frost with Cool Whip and sprinkle with remaining coconut.
Blend together peanut butter, cream cheese and confectioners sugar. Stir in Cool Whip. Pour into pie crust. Refrigerate at least 2 hours. Garnish with peanuts or chocolate curls.
Boil potatoes in water until cooked. Dice 1 small onion and saute in butter. Drain potatoes and put into a pot with 2 cans creamed corn and onion. Pour milk over mixture, about 1-inch more than potatoes, etc. Salt and pepper to taste. (Optional: Fry bacon until crisp. Crumble and add to soup.) Bring to hot, not boil, because of milk.
Cook mustard greens with salt and oil to taste. Boil in plenty of water. Mix dry ingredients well. Stir in egg and onion. Add enough water to make a stiff dough. Drop by rounded tablespoonfuls into boiling green liquid and cook slowly for about 15 minutes. Serve with pork roast and the greens.
Combine 1 cup starter, 1 cup sugar and 1 cup chunk peaches. (Let stand 2 weeks.)
Cook lasagna noodles as per package directions. In a 10-inch skillet, heat margarine. Add mushrooms and saute 2 to 3 minutes. Remove from heat and set aside.
Mix well and drop in muffin tins (about 2/3 full). Bake 15 minutes at 400°. Makes 2 dozen.
Combine butter and cream cheese until fluffy. Gradually add sugar; continue beating until light. Add 1 egg at a time; beat well after each egg. Add flour, a little at a time. Beat well after each time. Add vanilla; mix well. Pour batter into a well-greased and floured 10-inch Bundt pan. Place into a cold oven. Set temperature at 325°; bake for 1 hour and 20 minutes, or until done. Cool 15 to 20 minutes before removing from pan.
In a medium bowl, combine ground turkey, corn meal, cumin, chili powder, salt, pepper, lime juice, egg white and jalapeno pepper; mix lightly. Shape into 5 (1/2-inch thick) patties. Heat oil in large skillet over medium-high heat until oil sizzles, about 1 minute. Add turkey patties. Cook 3 to 5 minutes on each side or until browned and no longer pink in center. Meanwhile, in small saucepan, combine and heat corn and salsa. Serve with turkey burgers. Serves 5.
Combine ingredients and place into a 9 x 10-inch greased baking dish. Bake at 350° for 60 minutes.
Boil potatoes in their skins until almost done; do not overcook. Peel and allow potatoes to cool, then grate or shred finely. Place 1/3 of potatoes in bottom of ungreased 9 x 13-inch glass baking dish; top with 6 to 8 thin pats of butter and a generous sprinkling of seasoned salt. Repeat with 2 more layers. Pour unwhipped whipping cream over potatoes and bake 1 hour in 350° oven. The whipping cream will not cover potatoes, but will bubble up during cooking.
Mix ground beef, cracker crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1-inch balls. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat.
Combine corn meal and boiling water; stir to blend. In large skillet, heat 1/4-inch shortening over medium heat until a drop of water sizzles when dropped in skillet. Spoon batter by tablespoonful into hot skillet. Fry until golden brown; turn and fry on other side until golden brown. Serve hot with butter. Makes about 10 hoecakes.
Fry bacon in skillet until crisp. Drain and crumble. Brown ground beef in skillet, stirring until crumbly. Drain. Combine brown sugar, sugar, catsup, mustard, molasses, chili powder and salt in a large bowl. Mix well. Add onion, ground beef and bacon. Stir in beans. Pour into baking dish and bake at 350° for 1 hour. May simmer overnight in a slow cooker. Yields 6 to 8 servings.
Saute onion and celery in margarine. Cool and slice potatoes. Mix together with chicken soup and mushroom soup. Add 1/2 to 3/4 cup cheese. Add celery and onion. Add milk. Mix well.
Mix first 4 ingredients together and chill. An hour before serving, shape cheese mixture into a ring and scoop strawberry preserves into center. Serve with crackers.
In a large pan, put peppers, sugar and vinegar and bring to a full rolling boil over high heat. Reduce heat and let mixture simmer 10 minutes. Line colander or strainer with 4 thickness of cheesecloth. Place over bowl and strain mixture through it. Discard chopped peppers; return pepper liquid to pot and add about 9 drops of food coloring or enough to give a bright color; add pectin to colored liquid. Stir well. Bring mixture to a boil. Reduce heat and boil 11 minutes. Immediately pour into hot, dry and sterilized half pint or pint jars. Seal while hot. Makes 8 pints.
Cook peppers in boiling water 5 minutes. Mix all ingredients (except soup) and stuff peppers. Pour over soup and 1/2 cup of water. Bake, covered, 45 minutes at 350°.
Combine all ingredients (except whipped cream) in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Spoon mixture into a 9-inch pie plate.
Wash potatoes and boil with jackets on. When done, cut lengthwise in half. Make small slits in potato and sprinkle with salt, pepper and melted butter to taste. Dip potato in barbecue sauce and place on cookie sheet. Bake at 350° for 10 minutes. Good hot or cold.
Place all ingredients in mixing bowl and mix well. Place in unbaked pie shell and bake at 350° for approximately 45 minutes.
Peel the tomatoes; cut in pieces like orange sections. Soften the sliced onion by leaving it in water with salt and a spurt of vinegar for 15 minutes. Rinse with water and drain.
In a large skillet, brown meat in shortening. Saute onion, green pepper and celery until transparent. Add remaining ingredients. Mix well. Cover tightly and bring to a boil. Reduce heat and simmer 20 minutes.
Cook squash, onion and carrots until tender. Drain and mash. Add other ingredients and half of the dressing. Mix other dressing with 1/2 stick margarine. Put on top and bake until brown on top.
Melt butter; mix in flour. Slowly add milk, stirring constantly until it boils and thickens. Mix in onion, Worcestershire sauce and bread; cool. Fold in mayonnaise, lemon juice, salt and pepper. In separate pan, beat margarine. Add crab. Combine with sauce. Sprinkle paprika. Bake at 450° for 10 to 15 minutes.
Mix first 3 ingredients well	and press against sides and bottom of 9-inch pie pan. Chill. Mix lemonade and ice cream well and place in cornflake crust.	Before serving, heat lemon rind and water at a boil for 10 minutes. Add sugar and cook 5 minutes more, stirring to melt sugar. Drizzle over pie.
Mix applesauce, egg whites and sugar. Add baking powder, baking soda, vanilla, sour cream and flour. Blend well. Grease tube pan. Put 1/2 the batter in. Sprinkle cinnamon and sugar (raisins, if desired). Put in rest of batter and sprinkle cinnamon/sugar on top. Bake at 350° for approximately 1 hour.
Sift together sugar and flour. Mix in saucepan water, oil and cocoa. Put on stove and bring to boil. Pour over flour and sugar. Add eggs, well beaten, buttermilk and soda. (I use plain milk with 1 tablespoon vinegar.) Your batter will be real thin. Bake in oven at 375° for 25 minutes. Pan size 12 x 8 1/2-inches or 15 x 10-inches.
Place aluminum foil in 9 x 13-inch pan, then sprinkle on dry soup mix. Place the steak on top of the soup; pepper it. (Be sure to trim off excess fat.) Pour the undiluted mushroom soup over the steak, covering all the steak. (I even add a little water because this will become gravy.) Place a sheet of aluminum foil over the top and seal the edges so well that none of the juices can escape. (Don't peek in.) Bake at 250° for 5 hours.
Bring water to a boil. Add macaroni. Cook 8 minutes. Lower heat to simmer. Add both cans of chickpeas. (Do not drain.) Simmer 2 minutes. Sprinkle liberally with cheese. Serve.
In a large saucepan, saute onions in melted butter for one minute. Add remaining ingredients, except chicken. Cook over medium low heat, stirring frequently until cheese is melted. Add chicken. Heat through. Serve over country bread, cut one inch thick and broiled lightly on one side. Place bread on serving plate, toasted side down and top with sauce. Puff pastry, English muffins and biscuits may also be used.
Prepare rice and broccoli separately. Do not overcook broccoli. In a casserole dish, mix rice, broccoli, mushrooms, butter and salt, then mix in mushroom soup and cheese. Add a little cheese to the top of the casserole. Cover and bake 30 minutes at 350°. Serves 4.
Cream butter and sugar. Beat in eggs, one at a time. Add dry ingredients, milk and flavoring. Mix well. Roll into small balls and flatten with hands. Place on ungreased cookie sheet. Bake at 325° until light golden brown.
Combine corn, broccoli, egg, margarine, cracker crumbs, onion and bell pepper; put into a casserole. Combine 1 cup cracker crumbs and melted margarine; sprinkle over mixture. Bake uncovered in 350° oven for 35 to 40 minutes.
Take love and loyalty, mix thoroughly with faith. Blend in tenderness. Add friendship and hope. Fold in forgiveness. Sprinkle with laughter. Bake in the warm sunshine of God's love. Serve generous portions among family members daily.
Heat catsup and spices. Drop in meatballs. Cook over medium heat approximately 45 minutes.
Preheat oven to 450 degrees. Place Crisco into cast iron skillet until melted or bubbling hot. Mix all ingredients and pour into melted Crisco. Bake until thoroughly cooked and brown.
Saute onion and pepperoni together. Add spaghetti sauce and Season-All; simmer about an hour. Preheat oven to 350°. Boil spaghetti and drain. Put 1/2 spaghetti in bottom of a casserole dish. Top with 1/2 spaghetti sauce and 1/2 shredded cheese. Add the rest of spaghetti, then remaining sauce. Top with balance of Mozzarella cheese. Bake for 30 minutes.
Heat oven to 300°. Beat sweet potatoes and butter with electric mixer until smooth. Add sugar, nutmeg and vanilla and continue beating until incorporated. Add 1 egg at a time, beating well after each egg. Add milk slowly, beating continuously. Transfer filling to pie shell and smooth top with a spoon. Bake until pie is set in center and lightly browned. Takes about 40 minutes in oven on 300°.
Combine lemonade, sugar, water, orange juice and pineapple juice in large container. Just before serving, add ginger ale and sherbet. This recipe will fill an average punch bowl twice.
Preheat oven to 350°. Grease generously and flour 10-inch Bundt pan.
Put a half cup of sugar in skillet and melt until brown, then add boiling water and stir until sugar is all dissolved. Combine 1/2 cup sugar with the flour and egg yolks with a small amount of water. Add to the burnt mixture. Cook until thick. Put in cooked pie shell and frost with two egg whites. Bake meringue.
Place potatoes in bottom of 3-quart baking dish. Crumble raw beef over. Spread catsup and mustard over. Pour soups over this, onion first. Cover and bake at 350° for 1 1/2 to 2 hours. Makes 8 servings.
In a small saucepan, combine sugar and cornstarch. Mix well. Stir in pineapple juice; bring to a boil. Reduce heat to medium and cook, stirring constantly, until thickens. Remove from heat. Stir in yogurt. Let cool; then cover and refrigerate.
In large kettle, combine first four ingredients. Cook five minutes over high heat. Stir while cooking so it does not stick and burn. Add butter and pecans and cook five minutes more or until it forms soft ball in water. Remove from heat and beat until creamy. Drop by teaspoon on wax paper. If needed, add a little water at end if they get too thick to spoon out.
Mix all ingredients together; shape into 12 balls and arrange in a circle in 9 or 10-inch pie plate. Cover with wax paper. Microwave at High 9 to 12 minutes, rotating dish 1/2 turn after 5 minutes.
Combine all ingredients; mix well. Pour into a 13 x 9-inch pan. Refrigerate at least 5 hours or overnight. Take out 1 hour before baking. Bake at 350° for 1 hour. Let stand 10 to 15 minutes before serving. Serves 10 to 12.
Cover bottom of heavy pot with enough olive oil to saute onion, green pepper and garlic. When onion begins to brown, add tomatoes, rice and drained corn. Stir. Add liquid according to instructions on rice package. Bring to boil and cook over high for 1 minute; cover tightly and simmer 20 minutes. Serves 8.
In casserole, combine stew meat with remaining ingredients. Cover tightly. Bake at 300° for 4 hours. Serve over noodles or rice.
Stir dry ingredients together in bowl. Add oil and milk, mixing with fork until combined. Put dough on ungreased baking sheet and press flat (or roll) into a rectangle. Cut into 12 squares. Spread out and bake for 10 minutes in a 450° oven.
Mince garlic, chilies and ginger. Heat oil in large Dutch oven over medium high heat. Add onions and saute until brown. Add 2 tablespoons water during last minutes of cooking to prevent sticking (7 to 10 minutes). Add garlic mixture and 1 tablespoon water; saute 3 minutes. Add cinnamon, cardamon and cloves. Stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin and turmeric; saute 1 minute. Add tomatoes and salt. Cook until almost all liquid evaporates, stirring constantly about 5 minutes. Add chicken pieces 1 at a time; coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes. Spoon rice onto plate. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.
Pour blueberry pie filling into 9-inch square baking pan. Top with dry cake mix. Cut butter into very thin slivers and insert into cake mix at intervals. Bake at 350° until crisp, 35 to 45 minutes.
Step 1: Cook margarine and sugar over low heat, stirring constantly until mixture boils. Remove from heat. Mix in graham cracker crumbs. Press evenly and firmly in a 9-inch pie pan to form crust. Chill.
Separate dough into 16 strips; cut each strip in half. Wrap dough around links and press ends together to seal. Bake as directed on dough package.