HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine zucchini and beaten eggs. Add remaining ingredients. Bake at 350° for 1 hour or at 325° for 1 hour and 15 minutes. Can be made in loaf pans, an angel food pan or Bundt pan. Yields 2 loaves or 3 small.
In medium saucepan, combine all ingredients except tortillas and oil. Bring to boil. Cover and reduce heat. Simmer about 2 hours. (Meat will be very tender.) Uncover and boil rapidly 15 minutes or until water has almost evaporated. Remove from heat. Shred meat with two forks. Heat tortillas 15 minutes in 350° oven. Spoon 1/4 cup filling on each tortilla near one edge. Fold edge nearest filling up and over just until filling is covered. Fold sides envelope fashion and then roll up. Fasten with toothpick, if necessary. In heavy skillet, fry filled tortillas in 1/2-inch hot fat about 1 minute on each side or until golden. Drain. Keep warm in 300° oven. Garnish with lettuce, guacamole and sour cream.
To Prepare: Mix all ingredients together, sifting in some discipline and 1 heaping cupful of compassion. Place all in the boiling pan of belief in Christ, then heat it with a willingness to serve others, constrained by the love of God. Be sure to share with others, or it will become stale.
Cream sugar and butter; add eggs, salt, baking powder, buttermilk, vanilla and flour. Mix real well. Turn batter into pans. Cook at 350° for 25 minutes (35 minutes for oblong cake).
Heat oven to 350°. Mix flour, sugar, baking soda, salt, oatmeal, raisins and allspice with fork in ungreased 8 x 8 x 2-inch square pan. Mix in remaining ingredients. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Sprinkle with powdered sugar if desired. Makes 9 servings. Contains 350 calories. Surprisingly delicious!!!
Sift dry ingredients together in large bowl. Cut in shortening and mix thoroughly. Add buttermilk and dissolved yeast. Work together with large spoon until all flour is moistened. Cover bowl and put in refrigerator until ready to use as needed. When ready to use, take out as much as needed. Roll on floured board to 1/2-inch thickness and cut. Bake at 425° for between 8 to 10 minutes. Makes 6 dozen. This dough will keep in refrigerator several weeks.
In a large saucepan, mix eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink of ice water and stirring 1 to 2 minutes. Stir in vanilla. Chill 4 to 24 hours. At serving time, in a bowl, whip cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to punch bowl. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
Take the orange juice (thawed) and add water, sugar and crushed pineapple. Drain the fruit cocktail, pineapple, cherries and oranges. Add to orange juice mixture. Add the bananas (sliced). Freeze until frozen.
Mix together and pat in pan (9 x 13-inch).	Bake at 350° for 10 minutes and cool.
Cream sugar and Crisco. Add eggs. Beat well. Add vanilla, color, flour, salt, cocoa and buttermilk. Beat well. Mix vinegar and soda together and add to batter. Fold in with a spoon. Bake at 350° for 20 to 25 minutes.
Apples, peppers, onions----peel, chop, or put through food chopper. Add all other ingredients. Boil 10 to 15 minutes, stirring occasionally. Pack into hot jars and seal.
In a large nonstick skillet, combine eggplant, onion, green pepper, mushrooms, garlic and oil. Simmer, covered, over medium heat for 10 minutes, stirring occasionally. Add small amounts of water, if necessary, to prevent drying. Add remaining ingredients. Reduce heat to low; simmer, covered, for 30 minutes, stirring occasionally. Place in bowl and chill thoroughly. Serve cold.
Pour juices in 10-cup percolator and fill with water. Add other ingredients to percolator basket. Let perk through cycle.
Combine all ingredients and pour into 2 pie shells. Bake 30 minutes at 350°.
Mix chicken broth, bread crumbs, cream of chicken soup and margarine. Mix well. Add eggs, onions and celery. Add salt and pepper to taste. Pour into a greased baking pan or glass baking dish. Cut chicken up and place on top of dressing before baking. Bake at 350° until light brown.
Combine flour, salt and pepper. Rub into steak or pound in. Cut into 8 portions. Peel and slice onions. Preheat pan. Add half of the Crisco, then onions. Brown lightly. Remove from skillet. Add remaining shortening. Brown steak on both sides. Reduce heat. Add celery, garlic, chili sauce and water. Cover. Simmer 1 hour. Cut green pepper into slices. Add pepper and onions to meat. Continue cooking 30 minutes or until meat is tender.
Prepare stuffing mix according to package directions adding carrots, celery and onion with seasoning packet. Combine soup, milk and parsley; set aside.
Lay biscuits out on cookie sheet. Gently spread, leaving small outer rim. Spoon out pizza sauce onto each biscuit. Add pepperoni or favorite toppings. Sprinkle with Mozzarella cheese. Bake according to directions on biscuits can or until cheese is melted and dough is golden brown.
Combine Cook-In-Sauce and broth in a large bowl. Roll meat in sauce until thoroughly covered. Place in roasting pan and pour remaining sauce over meat. Cover with foil. Bake in a 250° oven for about 3 hours. Cool thoroughly before slicing. Slice thin and place back in sauce overnight. Heat before serving. (Woody's Cook-In-Sauce may be purchased from Winn-Dixie stores.)
Prepare cake mix according to package directions. Pour into ungreased 12 x 9-inch pan. Mix together Ricotta cheese, eggs, sugar and vanilla. Pour over batter in cake pan. Do not mix! Bake in a 350° oven for 50 to 55 minutes. Cut into squares and serve.
Slice potatoes into skillet; sprinkle with salt. Slice onion over potatoes. Slice sausage in bite size pieces; add to skillet. Shred cabbage on top and cover. Add salt to cabbage to taste. Simmer until cabbage is done; do not stir. When dish starts bubbling and squeaking, it's cooking just right. A little water may be added 5 minutes before serving to loosen the potatoes from the pan. Serves 4 to 6 people.
Mix all ingredients together; roll into a log. Cover with wax paper with chopped pecans. Roll cheese log in pecans and chill.
Stir together milk, cream of chicken soup and onion soup mix; set aside 1/2 cup of soup mixture. Mix vegetables and rice. Pour mixture into 12 x 7 1/2 x 2-inch dish. Place chicken on top and pour the remaining 1/2 cup of soup mixture over chicken and sprinkle with paprika. Cover and bake for 1 1/4 to 1 1/2 hours at 375°.
Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into greased loaf pan. Bake at 325° until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. Let cool 10 minutes, then loosen sides of loaf from pan and remove. Let cool completely before slicing. Makes 1 loaf. Freezes well.
In a large bowl, combine drained corn, green beans and peas. Add onion, green pepper and celery. In a saucepan, combine sugar, vinegar, oil, salt and pepper and bring to a boil. Pour over vegetables. Refrigerate in metal or glass container.
Cream margarine and sugar well. Add eggs one at a time, then add flour, 1 cup at a time. Pour into a greased and floured 10-inch tube pan. Put in cold oven and bake at 350° for 1 1/2 hours.
Combine raisins, fruit and water in saucepan. Cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool.
Cook noodles as directed on package. Melt margarine in large skillet. Add onion and pepper. Cook until tender. Stir in soup and milk. Bring to a boil. Add tuna and cooked noodles. Pour in 2-quart casserole. Sprinkle with potato chips. Bake 25 to 30 minutes at 350°.
Mix crumbs and butter. Press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Mix cream cheese and Ricotta until well blended. Add eggs, 1 at a time, mixing well after each. Blend in remaining ingredients. Pour over crust. Bake at 325° for 55 minutes to 1 hour or until center is almost set. Run knife on metal spatula around pan rim to loosen cake. Cool before removing. Refrigerate 4 hours or overnight. Let stand at room temperature 15 minutes before serving. Makes 12 to 14 servings.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold dry, sifted ingredients into the pumpkin mixture. Spread onto greased and floured 15 x 10 x 1-inch pan. Top with walnuts. Bake in a 375° oven for 15 minutes. Turn out onto a towel sprinkled with confectioners sugar. Starting at narrow end, roll cake and towel together. Cool. Unroll; spread filling over cooled cake. Roll. Wrap in waxed paper and foil. Freeze. Slice and serve plain or with whipped topping.
Drain shrimp; save juice. Heat tomato soup in pan, but do not boil. Blend in cream cheese to melt. Mix gelatin with shrimp juice and fold into tomato soup and cream cheese mixture. Add mayonnaise and blend with mixture. Fold in green pepper, onion and shrimp. Put in quart mold and refrigerate. To serve, unmold and serve with crackers.
Cook raisins until done (let water be level with raisins when finished cooking). Mix sugar and flour together; add this plus other ingredients to raisins and water. Bring to boil and pour into 2 pie shells.
Combine stuffing mix, margarine and broth in bowl; mix well. Press half of mixture over bottom of 9 x 13-inch baking dish. Combine chicken, onion, celery, salad dressing, eggs, milk and salt in medium bowl; mix well. Spoon into prepared dish. Top with remaining stuffing mixture. Bake at 325° for 35 minutes. Sprinkle with Cheddar cheese. Bake for 10 minutes. Yields 8 servings.
Use enough hot water to make into thick enough to shape into small loaves. Use cracklins with the least fat. I break them into small pieces. Bake in moderate oven (400° to 450°) for about 45 minutes.
Saute green pepper, onion and mushrooms in oil (use large skillet). Add squash. Cover and steam until vegetables are tender. Drain off liquid and add Ricotta cheese. Set aside. In saucepan, heat together tomato sauce and spices. In a 9 x 13-inch pan (sprayed with nonstick spray), layer half the vegetable mixture, half of the lasagna noodles and half of the sauce. Repeat with one more layer of each in the same order. Bake, uncovered, in preheated 350° oven for 30 minutes. Sprinkle cheese on top and bake another 10 minutes. Let set 5 to 10 minutes before serving.
Mix ingredients and shape in loaf pan. Bake 1 hour at 350°.
Butter a good sized casserole dish that can be covered. Line the dish completely with cabbage leaves. Fry hamburger, onion, salt and pepper until meat loses its red coloring. Mix rice into the meat. Pile mixture into cabbage leaves. Fix more cabbage leaves over top of meat. Pour tomato juice or sauce over all. Cover and bake at 350° for at least an hour, until leaves are very tender.
Beat cocoa and boiling water with wire whip, let cool. Sift flour before measuring, then sift baking soda, baking powder and salt; sift together. Beat sugar, Crisco, eggs and vanilla; beat 5 minutes. Beat in flour and cocoa mixture (in fours) start with cocoa and end with flour; beat but do not overbeat. Pour in 3 layer cake pans and bake in 350° oven until done. Put cream cheese frosting between layers of completely cooled cake and chocolate frosting on top.
Cream butter and sugar. Beat eggs in, one at a time, until fluffy. Gradually beat in sifted dry ingredients. Blend in remaining ingredients until well combined. Bake in a greased loaf pan about 1 1/2 hours at 325°.
Cook rice mix according to package directions; cool slightly. Stir in peas and remaining ingredients. Cover and chill at least 3 hours. Yield: 6 to 8 servings.
Cream butter and sugar. Add eggs, bananas, flour and nuts. Mix all well and bake in greased loaf pan at about 300° for 1 hour.
Mix all ingredients together. Pour 1 cup of picante sauce and put a little bit of brown sugar over it. Bake it in the oven at 350° for an hour.
Grease 2-quart baking dish; cover bottom with bread pieces. Top with eggplant, celery, pepper and onions, sausage and tomatoes. Cover and bake at 350° for 45 minutes. Add remaining bread crumbs and cheese. Return to oven 3 or 4 minutes until cheese melts.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and the dogs together well; put them on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Saute bacon; drain and crumble. Add onion. Heat together milk, rice, soup and cheese. Add bacon and onion. Wonderful and easy.
In a medium bowl, blend onion soup mix, sour cream, Worcestershire sauce, cayenne pepper and oregano. Mix well. Cover; refrigerate at least 2 hours. Serve with chips or fresh vegetables. Makes about 2 cups.
Cook spinach according to package directions. Drain thoroughly, pressing out as much liquid as you can. *The dish improves in proportion to the amount of liquid you press out.
In skillet, brown the meat and onions. Drain any fat. Season with salt and pepper. Place in a greased 1 1/2 to 2-quart casserole dish. Top with cheese. Bake at 350° for 35 to 40 minutes. Yield: 4 servings.
Brown beef and onions. Add remaining ingredients; pour into greased dish. Cover and bake 1 1/2 hours at 325°.
Cream all ingredients together. Shape and chill. Coat chilled eggs with chocolate. May use chocolate coating caps as directed.
Place chicken in shallow casserole. Combine mushroom soup, sour cream, dry onion soup and pepper. Spread over chicken. Top with noodles. Bake at 375° for 1 hour or until tender.
Preheat oven to 300°. Cream butter and sugar until light and fluffy, adding 1/2 cup sugar at a time. Blend in vanilla. Add eggs one at a time. Combine flour and salt. Add buttermilk. Sprinkle pecans in bottom of pie crust. Pour custard mix over the pecans and bake 1 hour and 30 minutes at 300°. The top browns as it cooks. Best served at room temperature.
Crush graham crackers and fruit. Add spices and whipped cream; mix all together. Save enough crushed graham crackers to roll cake in. Wrap in waxed paper; store in refrigerator.
Mix flour, baking powder, butter or margarine, egg, sugar, raisins and enough milk to form a ball (soft and doughy). Roll out dough on floured surface. Cut with 3-inch glass approximately 1/2-inch thick. Bake at 350° for 10 to 12 minutes or until lightly brown. Makes 12 scones.
Heat half of liquid potpourri to boiling point. Add gelatin; mix until dissolved. Add salt (prevents mold). Pour into jelly jars and seal with lids. Makes 4 (4 ounce) jars.
Cook sausage until done. Stir until crumbled. Drain. Set aside. Butter each slice of bread and cut in cubes. Place in 13 x 9-inch dish. Sprinkle with sausage. Top with cheese. Combine remaining ingredients and beat well. Pour over mixture. Chill at least 8 hours. Bake at 350° for 40 to 50 minutes. Serve cut into squares.
Cook sausage; crumble and drain well. Line a 9 x 13-inch glass casserole dish with buttered bread, buttered side down. Layer sausage over bread. In blender, beat 10 eggs and 1/2 cup sour cream. Pour over sausage and bread. In blender chop green chillies. Pour over eggs (or spoon). Top with Cheddar cheese. Cover with plastic wrap and leave in refrigerator overnight. Cook at 350° for 45 minutes to 1 hour or until puffed and browned.
Combine cream cheese and butter; blend well, then stir in flour. Shape dough into a ball. Place ball between 2 sheets of wax paper. Roll out into a circle to fit a deep dish pie plate. Remove one sheet of waxed paper and position cream cheese crust into pie plate. Remove top sheet of waxed paper and flute the edge of crust. Fill with sweet potato mixture and bake. Makes 1 deep dish pie.
Brown ground beef and onion until beef is brown; drain. Stir in sauce mix, bay leaf, salt, pepper, tomatoes with liquid, and break up tomatoes. Heat to boiling; stir constantly. Reduce heat, cover and simmer, stir occasionally for 15 minutes. Stir in noodles and vegetables, cover and cook 10 minutes. Tastes even better the next day!
Cook outside cabbage leaves for 2 to 3 minutes in boiling, salted water. Wrap leaves around pieces of meat loaf. Place in casserole. Top with tomato soup. Bake, uncovered, in a moderate oven at 350° for 20 minutes.
Preheat oven to 350°. Combine sugar, egg and peanut butter. Mix well. Drop by teaspoonfuls on ungreased cookie sheet. Bake 12 to 15 minutes.
Preheat oven to 350°. Toss together pineapple chunks and bread crumbs. Combine sugar, eggs and melted butter. Pour over pineapple mixture in greased 2-quart dish. Bake at 350° for 30 minutes. Great with pork!
Mix the sugar, milk and cocoa and boil for 1 minute. Add oats, peanut butter and nuts. Drop by teaspoon on wax paper.
Mix jello, marshmallows and water and let cool until syrupy. Add pineapple, cream and cottage cheese and mix. Pour into flat glass dish. Cut into squares and serve on lettuce leaf. (I substitute small box of Cool Whip for cream.)
Place vanilla wafers in cupcake liners in muffin tin. Mix cream cheese, eggs and sugar. Put mixture on top of vanilla wafers. Bake at 350° for approximately 20 minutes. Chill. Top with favorite pie filling or mini chips.
Mix cucumber, pepper and onion in large bowl. Mix other ingredients and pour over cucumbers. Refrigerate for 24 hours. Put in plastic containers and freeze.
In a large skillet, cook onion and celery in butter, stirring often, until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting. Makes 9 cups (12 pound turkey).
Combine all ingredients, saving enough anchovies and eggs for garnish. Toss lightly. Serve in individual bowls lined with lettuce. Garnish with chopped eggs and anchovy strips. Makes about 4 servings.
Scrape filling from cookies. Mix cookies with butter in 9 x 13 pan. Cover cookies with ice cream.
Cream together sugar, margarine, egg, milk and vanilla until fluffy. Sift together and stir in flour, baking powder and salt.
Mix all ingredients in a large bowl until blended. Spray baking dish with	Pam. Pour into a square 9 x 9-inch baking dish. Bake, uncovered, at 350° for approximately 40 to 50 minutes or until set or lightly brown.
Remove skin and bones from chicken. Cut into pieces about 1 1/2-inches square. Wash, trim and cut coarse tops from onions into 2 1/2-inch lengths, then cut to make strips about 1/4-inch thick. Arrange chicken and onions on a plate. Cover and refrigerate until needed.
Combine ingredients except shrimp; season. Pour over shrimp; toss lightly. Chill 2 hours. Serve on shredded lettuce. Makes 6 servings.
In a double boiler, beat egg with a fork; stir in lemon juice, sugar and salt. Cook over boiling water, stirring constantly, until mixture thickens. Remove from heat and allow to cool completely. Fold in whipped cream, marshmallows and fruits. Refrigerate for 24 hours. To serve, fold in almonds and arrange on crisp greens.
Cook pudding as directed on box. Add cake mix to pudding. Sprinkle with chocolate chips. Bake at 350° for 25 minutes.
Saute meat and onion. Place 3 cups cabbage in quart casserole; cover with meat mixture; top with remaining. Place soup over top. Bake at 350° for 1 hour.
In medium bowl, stir boiling water into gelatin until completely dissolved. Add sherbet; mix until melted. Refrigerate about 25 minutes, or until mixture is slightly thickened. Fold in whipped topping, marshmallows and pineapple. Pour into crust. Freeze until firm. Remove from freezer 20 to 30 minutes before serving. Makes 6 to 8 servings.
Grind together zucchini, onion and green pepper. Add salt and let stand overnight. In the morning, rinse with 1 pint of water, squeeze dry and then add remaining ingredients. Cook 30 minutes. Put in sterilized jars and seal. Makes 6 to 7 pints per batch. Recipe of G. Aunt Jane.
Stir together the ingredients (it will be very thick). Press into a greased 9 x 14-inch pan. Bake at 350° for 20 to 25 minutes for a chewy brownie (slightly longer for a cake type).
Combine cake mix and sugar in a large mixing bowl. Add oil, water, yogurt, egg substitute and lemon juice. Beat at medium speed for 6 minutes. Stir in poppy seed. Spray Bundt pan with Baker's Joy or Pam. Pour in batter. Bake at 350° for 40 minutes. Remove from pan and drizzle with Lemon Glaze.
Preheat oven to 450° to 500°. Remove chicken parts from cavity of the bird. Wash bird inside out. Pat dry. Rub skin with olive oil. With an ice pick, poke about 2 dozen holes in each lemon. Break 1 head of garlic into cloves; peel and remove ends. Stuff the cavity of the bird with the 2 lemons, the garlic cloves and half the thyme.
Flour, salt and pepper chicken and fry in butter. Remove chicken and add other ingredients.	Add chicken, 1 bay leaf, 1 1/2 cups chicken broth or stock and 1 cup tomatoes (drained). Cover and simmer 1 hour.	Cook rice to make 3 cups. Alternate layers of chicken and rice in buttered casserole after bones have been removed from chicken. Sprinkle top with soft cheese and bake until well browned.
Crush vanilla wafers and mix in dates and pecans. Pour Eagle Brand milk over mixture and mix well. Divide dough in 2 parts and shape into a log. Roll in powdered sugar. Refrigerate until firm before slicing.
Dissolve gelatin in boiling water; stir well. Add undrained blueberries and pineapple. Let thicken in refrigerator. Fold in Cool Whip and pecans. Pour into lightly greased mold or glass baking dish. Return to refrigerator. Serve when set.
Melt 1/4 pound butter; break up 3 slices of bread in small pieces and mix with butter. Beat 2 eggs light and add sugar, salt and pineapple (juice and all). Add buttered crumbs. Pour into an ungreased baking dish. Sprinkle lightly with nutmeg or mace. Bake at 350° for 25 to 30 minutes. (May be stretched by adding 2 more slices of bread.) If doubling recipe, use only 4 eggs.
Melt butter. Mix all ingredients together; add to butter. Pour into unbaked pie shell. Bake for 45 minutes at 350°.
Mix yogurt, cinnamon and honey in blender. Stir in applesauce. Pour into individual containers. Freeze at least 3 to 4 hours. Let soften 5 to 10 minutes before serving. Serves 4.
Preheat oven to 350°. Grease 1/2-cup muffin cups. Sift all-purpose flour, baking soda, ground cinnamon and salt into medium bowl. Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in large bowl; whisk to blend. Mix in dry ingredients, then apples and pecans. Spoon 1/3 cup batter into each prepared muffin cup. Bake until tester inserted into centers comes out clean, about 35 minutes. Turn muffins out onto rack; cool slightly. Serve warm. Makes 12 servings.
Preheat oven to 250°. Melt butter in a shallow baking pan. Stir in salt and Worcestershire sauce. Add Chex and peanuts. Mix until all pieces are coated. Heat in oven for 45 to 60 minutes, stirring every 15 minutes. Cool. Store in an airtight container.
Boil chicken and save broth. Slowly mix water with flour to make a smooth ball. Place ball on floured surface and roll out flat. Have broth boiling. Cut dough into short strips and place a few at a time into boiling broth. Stir to keep from sticking. Add chicken soup and milk. Continue to stir. Add margarine and stir. Reduce heat and cook 10 minutes. (Watch carefully; dumplings will stick to bottom of pan.)
Mix pumpkin, sugar and pudding in a large bowl. Add spices. Fold in topping. Pour into two 9-inch pie shells (graham cracker or vanilla wafer crusts are good). Let set in refrigerator.
Heat water and sugar until dissolved. Add juices and bananas. Pour into ice cube trays, a shallow pan or empty milk carton; freeze. Thaw 2 to 3 hours to form a slush. Place in punch bowl. Add tonic water. Yields about 27 cups.