HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until frothy. Beat in sugar. Add oil and vanilla and beat until thick and lemon colored. Add loosely packed grated zucchini. Sift together dry ingredients and add to egg mixture. Fold in pecans. Pour into 8 x 4-inch greased and floured loaf pan or 3 small loaf pans. Bake at 350° for 1 hour. (Bake 45 minutes for small loaves.) Cool in pan 10 minutes. Serve plain or with cream cheese.
In a 3-quart casserole, combine dry ingredients and add hot water. Stir gently to mix. Bake uncovered at 350° for 15 minutes.
Arrange asparagus, cheese and pimento in layers in casserole. Spread mushroom soup evenly over this and top with buttered cracker crumbs. Bake at 350° for 15 to 20 minutes.
Put in a crock-pot first 4 ingredients on medium heat until cheese melts. Then turn down to low heat. Serve with tortilla chips.
Combine cookies and butter and pat on bottom of spring-form pan. Beat cream cheese; add milk. Add eggs one at a time. Add vanilla. In plastic baggies, toss chips in flour, then add to cheese mixture. Pour cheese mixture on top of crust. Bake at 300° for 1 hour.
Cream butter and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 9 x 13 x 2-inch baking pan. Bake at 350° for 25 minutes. Let cool.
Saute onions and green peppers in margarine in medium skillet until tender. Stir in chicken, 1 cup cheese, sour cream, hot sauce and pepper. Roll each biscuit to 1/4 to 1/8-inch thickness. Spread each biscuit with about 2 tablespoons chicken mixture. Roll up biscuits jelly roll fashion, pinching edge to seal. Place rolls in a lightly greased 10 x 6 x 2-inch baking dish. Bake at 450° for 10 to 12 minutes.
Remove excess fat from the brisket, then score across meat at a diagonal with sharp knife. Place in roaster. Mix together cocktail sauce, dry soup mix and Coke. Pour over brisket. Cover and bake 3 to 4 hours at 300° to 325° until fork-tender. Remove brisket from juices and cool. Wrap in foil and refrigerate. Put juices into container and refrigerate. Next day, slice beef. Remove fat from top of juices and pour over slices. Heat in microwave.
In large bowl, beat eggs until white. Slowly beat in sugar and baking powder. Continue beating for 5 minutes until light and lemon-colored. Mix in nuts. Generously butter an 8-inch square baking pan. Pour into pan. Smooth top evenly. Bake at 350° for 40 minutes until top feels dry. Cool. There will be a dry shell on top. Press it down, making the top look crumbly. Cut into squares. Top with berries or fruit if desired.
Cut fish into 2-inch squares. In large saucepan, bring 2 cups water to boiling. Add potatoes and carrot. Simmer 5 minutes. Stir in fish and salt. Simmer, covered, 10 minutes.
Cut pears in small pieces or grind through food grinder with sugar. Boil pears and sugar until thick and clear, then add cherries cut in small pieces, using juice to heat through and seal. I also make it by using oranges and lemons.
Pound chicken breasts. Top each with ham and cheese and roll up and secure with toothpick. Makes sauce from remaining ingredients and pour over chicken. Top with stuffing mix. Bake covered at 350° for 25 minutes, uncovered for 20 minutes more. Serves 4. Six grams fat.
Set cheese out until soft. Add confectioners sugar and beat well. Fold in peanut butter and beat with mixer. Fold in Cool Whip. Place in graham cracker crust. Chill for several hours in refrigerator or freezer and set in refrigerator before serving.
Saute onion and celery in oleo. Cook rice the way you usually would. Mix all ingredients in a 2-quart baking dish. Bake at 350° for 25 minutes or until bubbly. Serves 8 to 10.
For 4 people. Heat the butter and fry the chopped onions slowly. Add all the spices, salt and coconut. Mix well and fry slowly 2 to 3 minutes. Then add the sliced tomatoes. Stir this as you add the yogurt or sour cream. Let this simmer for 3 to 5 minutes. Then cut the warm, hard boiled eggs and add them to the curry. (Try to keep the yolks and whites together.) With a spoon, cover the eggs with the curry; put the lid on and allow the curry to simmer for 10 minutes. Place in a serving dish and serve hot with rice or Rice Pulao.
Heat oven to 350°. Grease a 12-cup tube pan. Mix all ingredients for 4 minutes. Pour into pan. Bake for 55 to 60 minutes. Remove from pan. Cool and glaze. Mix powdered sugar and milk until smooth; pour over cake.
In 1 1/2-quart casserole, melt chocolate morsels in Radarange oven for 2 minutes, turning dish after first minute. Stir until smooth. Blend in milk, vanilla and salt. Add nuts and turn mixture into a buttered 8 x 8 x 2-inch container to cool. Refrigerate until firm. Cut into 1-inch squares. Store in airtight container. Yields 64 (1-inch) squares.
Combine first 5 ingredients in a large zip-top, heavy-duty plastic bag. Set aside. Coat 1 side of each tortilla with cooking spray. Cut each into 8 strips. Place strips in bag; seal bag and shake to coat. Place strips in a single layer on baking sheets. Bake at 350° for 15 minutes or until crisp. Cool on wire rack. Yields 8 servings.
Preheat oven to 375°. Spray a 10-inch quiche pan with nonstick cooking spray. Sprinkle cheeses on bottom of pan. Add vegetables. Beat together milk, half and half, eggs, salt, nutmeg and pepper. Pour over vegetables. Place asparagus spears on top in spoke pattern, pressing into egg mixture. Bake 40 to 45 minutes. Makes 6 servings.
Cream shortening and sugar. Add eggs, beating in one at a time. Add soda and molasses mixture, then spices and flour. Chill dough.
Melt Hershey bars; set aside. Cream margarine, sugar and eggs; add melted Hershey bars, buttermilk, flour, soda, salt, Hershey syrup and vanilla. Beat well. Add pecans and cherries (cut in small pieces). Mix well. Bake in Bundt pan at 350° for 1 1/2 hours.
Mix one-half can of onions and cream cheese in potatoes. Pour into a 9 x 13-inch dish. Form shell with potatoes. Bake at 375° about 25 minutes. Prepare broccoli according to package directions. Place broccoli on potato shell. Add remainder of onions. Top with grated cheese. Cook until cheese melts.
In large heavy pan, brown mushrooms and cook zucchini, green pepper and onion with garlic and basil in oil 5 minutes. Add soup and salt. Cover; cook over low heat 15 minutes. Stir occasionally. Uncover; cook 5 minutes more. Serve with Parmesan. Makes about 6 cups.
Beat eggs in bowl until light. Stir in buttermilk and oil. Combine dry ingredients in a separate bowl. Mix in buttermilk mixture until smooth. Pour in greased 9 x 9-inch pan. Bake at 425° for 25 minutes. Serves 4 to 6.
Combine pudding mix, sugar and milk in small bowl. Beat slowly at lowest speed until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers.
Layer the ingredients in a large dish. Seal with mayonnaise. Top with green onions.
Cook and brown bacon; add chopped onion and cook slowly until tender. Set aside. In a large pot, cook potatoes in just enough water to cover. Add bacon and onion mixture to cooked potatoes; do not drain water. Add other ingredients and simmer on low.
Heat oven to 375°. Mix thoroughly the butter, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in 1/2; blend food color in half of dough. Shape 1 teaspoon dough from each 1/2 into 4-inch rope (roll back and put on floured board). Press together and twist. Place on ungreased baking sheet; curve top of cookies to form a candy cane. Bake 9 minutes or until set at light brown. (May mix 1/2 cup crushed peppermint candy and 1/2 granulated sugar.) Immediately sprinkle with candy mixture and remove from sheet.
Combine flour, sugar, oil, applesauce, cinnamon, egg yolks and hot water in order listed; beat until smooth. Stir in pecans. Beat egg whites until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350° for 1 hour and 30 minutes. Invert pan and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.
In a bowl, mix white chocolate pudding, half of the container of Cool Whip and 3/4 cup of milk until well blended. Then pour into pie crust. Repeat these same steps with the chocolate pudding. Chill in refrigerator for about 2 hours and serve.
Combine all ingredients together. Bake in oblong pan for 35 minutes at 350°.
Cut each shrimp in half lengthwise. In large skillet heat oil and butter; add onion, green pepper, mushrooms, garlic, salt and pepper. Saute until vegetables are tender. Add shrimp and oregano. Cook 5 minutes longer; add wine.
Beat egg whites until stiff, set aside. Cream butter, Crisco and sugar until creamy. Add yolks, one at a time, beating as you go. Add flavorings. Sift flour, baking powder and salt together. Fold in flour and sweet milk alternately. Fold in beaten egg whites. Beat until mixed. Bake in tube pan at 350°, about 1 hour or until done. Turn out on cake plate to cool. Leave pan on top.
Trim fat, cut to fit crock-pot. Combine ingredients (except rolls). Pour over meat. Cover and cook on low 11 to 12 hours until meat is tender. Remove meat and use two forks to shred. Place on buns. Strain juices. Skim off fat. Serve in bowls for dipping. Yields 8 to 10 servings.
Combine eggs, raisins and vanilla. Let mixture stand one hour at room temperature. Cream shortening with the sugars until light and fluffy. Sift flour, salt, baking soda and cinnamon into the creamed mixture. Mix well. Blend in egg mixture. Stir in rolled oats and walnuts. Drop by teaspoonful onto ungreased cookie sheet. Bake for 10 to 12 minutes at 350°. Makes about 8 dozen.
Dissolve sugar in boiling water. Add orange juice, bananas, pineapple, strawberries and mandarin oranges. Stir until juice is dissolved. Add soda.
Day before, wrap each breast with 1 slice of bacon. Line bottom of 9 x 13-inch pan with shredded dried beef. Arrange chicken on top. In bowl, mix sour cream and soup. Pour over chicken. Refrigerate overnight (or at least 8 hours). Bake at 325° for 1 1/2 to 2 hours.
Combine all ingredients including juice into large bowl. Add 1/2 cup orange juice or 1/2 cup grape juice or fruit punch. Place in refrigerator for a few hours. Great summer treat.
Place peas in a large Dutch oven; add water to depth of 2-inches above peas. Cover and let stand 8 hours or overnight. Drain peas and return to Dutch oven. Add 8 cups water; bring to a boil. Reduce heat and simmer 30 minutes. Add bacon and next 12 ingredients; return to a boil. Cover and reduce heat. Simmer 30 minutes or until peas are tender. Add sausage, ham and tomatoes; return to boil. Cover, reduce heat and simmer 30 minutes. Yields 14 cups.
In large bowl, layer vanilla wafers and sliced strawberries until bowl is full. Mix rest of ingredients in another bowl until well blended. Pour over wafers and strawberries. Garnish with whole strawberries. Refrigerate. Best if sets overnight.
Mix all ingredients together. Pour into a greased 9 x 13-inch dish. Bake at 350° for 1 1/2 hours. Cover for 1 hour and uncover for the last 1/2 hour.
Grease 2 (1 pound) coffee cans with lids, too. Dissolve yeast in 1/2 cup warm water in a large bowl. Blend in ginger and 1 tablespoon sugar. Let stand 15 minutes. Stir in 2 tablespoons sugar, evaporated milk, salt and salad oil. With mixer on low, beat in 3 1/2 cups flour, 1 cup at a time, mixing well. Beat in 1 more cup flour with heavy spoon (4 1/2 cups in all). Add raisins, if desired.
In blazer of chafing dish or in a saucepan over direct heat, melt butter. Stir in corn, crabmeat, salt, pepper, paprika, mustard, lemon rind, Worcestershire and cream. Cook, stirring, until hot. Meanwhile, toast bread. Cut into triangles. On it serve corn mixture sprinkled with parsley. Makes 6 servings.
Whip softened cream cheese. Add pureed peaches, whipped cream, lemon juice, milk, almond extract and food coloring. Pour into crusts and freeze at least 4 hours. Remove from freezer about 15 minutes before serving.
Preheat oven to 400°. Grease a 1-quart casserole dish. In 1-quart saucepan, over medium heat, cook onions until tender. Stir in soup and cream cheese cubes. Cook, stirring constantly, until smooth and hot. In casserole, alternately layer frozen potatoes and hot cream sauce, ending with a sauce layer. Cover and bake 45 minutes until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese. Yields 4 to 6 servings.
Bake cake according to directions on box. Bake in 2 round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut 1 layer of cake in small chunks, put in large bowl. Spread half of pudding on top, then half of pineapple, then 1 box of strawberries. Slice 1 banana on top. Cover completely with half of Cool Whip. Repeat each layer with remainder of ingredients. Refrigerate overnight.
Cook sugar, flour, salt, juice and eggs until thick. Cool. Cook acini de pepe for 5 to 8 minutes. Cool. Add rest of ingredients. Set overnight.
Mix each ingredient slowly, mixing well between ingredients. Put in greased and floured Bundt pan. Put in cold oven. Bake at 300° for 1 hour and 20 minutes.
Combine the cooking oil and sugar. Add well-beaten eggs and vanilla. Measure and sift together the flour, salt and baking soda. Add dry ingredients to first mixture. Stir in chopped fresh apples and nuts and combine thoroughly with other ingredients. Pour into tube or loaf pan. Bake at 300° until done.
Brown meat. Add onion and celery. Cook a few minutes. Put aside 1/3 of the noodles and mix the rest with the other ingredients. Pour into a greased casserole pan. Top with noodles that have been saved. Bake 45 minutes at 350°.
Combine all ingredients into a large roasting pan. Cover and bake at 350° for 1 1/2 hours, stirring occasionally or until all liquid is absorbed and rice is tender. Serves 8 to 10.
Cook molasses, sugar and water to a soft ball. Add butter. Cook, stirring constantly, until a few drops become hard in cold water.
Mix flour, butter, salt and 1/4 cup sugar. Press into bottom of greased, 8 x 8-inch pan. Bake at 350° for 20 minutes.
Mix margarine and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan. Bake at 350° (moderate oven) about 15 minutes until lightly browned. Makes about 3 dozen cookies.
Cream butter, sugar and vanilla. With spoon, gradually blend in flour. Mix in nuts. Shape into 3/4-inch balls. Place on an ungreased cookie sheet. Bake at 325° for 30 minutes. Cookies should be a creamy color. Remove to wire rack to cool. Roll in powdered sugar while still warm. Store in tightly covered container. Cookies will be a rounded shape with a flat bottom.
Melt fat in a saucepan. Add potatoes, onion and pimento. Simmer until onion begins to brown, then sprinkle with minced parsley. Add hot stock or water. Stir in paprika. Season with salt. Simmer about 30 minutes. Add 1 tablespoon sour cream and cook 3 minutes longer. Remove from heat. Add remaining sour cream. Serves 6.
Cut squash into 1-inch pieces and combine with onion in a greased 6-cup shallow, microwave casserole dish, covered with plastic wrap. Microwave on full power for 7 minutes. Drain all liquid from dish and save it for soup or sauce. Beat eggs in a medium size bowl with a wire whip until foamy. Stir in cheese, salt, basil and pepper until well blended. Pour over squash in casserole, stirring to mix well. Cover casserole with a paper towel. Microwave at Medium power 5 minutes. Remove the paper towel. Microwave 3 minutes longer or until egg mixture is set. Before serving, garnish with parsley. Very good.
Bake 1 hour and 10 minutes in greased casserole dish (covered) at 350°. Remove cover and bake 20 minutes longer until brown. Serves 10.
Spray 12 muffin cups with nonfat cooking spray. In a medium bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
If only a small amount is made, I omit the Accent. Mix and store in refrigerator.
Combine all ingredients in pan. Bring to a boil and boil for 7 minutes. Put into sterilized jars and seal.
Drain pineapple, reserving juice. Follow directions for making Jell-O using the pineapple juice for some of the liquid. Pour prepared Jell-O in a 9 x 13-inch dish and set aside to cool. Grate carrots very fine. Add carrots and pineapple to cooled Jell-O and refrigerate. Cut in squares and serve on lettuce. Top with Cool Whip.
Saute ground beef, onion, bell pepper and garlic. Place in large pot, add cumin seed, chili powder, Worcestershire sauce, tomatoes, wine and some salt and pepper. Simmer all for 45 minutes. Add red kidney beans and simmer 15 minutes more.
Line bottom of pan with dried beef; wrap each chicken breast in one slice of bacon.	Place on top of dried beef. Mix sour cream to each can of mushroom soup. Pour over chicken. Bake 2	hours at 300°, then turn up to 350° for 1 more hour. Breasts that are thin use less cooking time.
Preheat oven to 400°. In a small casserole dish, combine corn muffin mix, cream-style and whole kernel corn. Stir together well. Cut stick of butter up into small pieces and add to mixture. Stir well. Bake at 400° approximately 45 minutes or until golden brown.
Mix egg with sugar and margarine. Add dates. Put in an electric skillet; cook 5 minutes at 300° until thick paste. Let cool; add vanilla flavor, Rice Krispies and nuts. Then roll in small balls. Then roll in coconut.
In microwave, melt chips, margarine and peanut butter on High for 2 1/2 minutes. Stir and heat again for one minute. In large bowl, pour chocolate over Crispix; stir carefully. Put confectioners sugar in large grocery sack. Pour chocolate Crispix into sack and shake until coated.
Mix together the first 3 ingredients. Add the flour, soda, salt, oil and vanilla to the sugar mixture. Add the remaining ingredients. Bake at 350° for about 10 minutes. This recipe makes a lot and keeps well.
Cut cookies lengthwise. Line bottom of 9 x 11-inch pan. Cook vanilla pudding; after thickens, add rum extract. Stir. Pour hot over cookies. Do a second layer of cookies. Pour hot chocolate pudding on top. Put cherries on pudding. Refrigerate. When cool, cover top with Cool Whip and sprinkle on pecans.
Preheat oven to 350°. Blend butter and sugar until creamy. Add eggs and beat. Blend in flour until smooth. Add Seven-Up, lemon and vanilla flavoring. Cook for 1 hour or until cake springs back when touched.
Mix oatmeal, water and margarine until melted. Add beaten eggs, flour, brown sugar and white sugar, vanilla and cinnamon. Mix until moist. Bake in greased loaf pan for 1 hour at 350°. Remove from pan and cool. Slice and serve with a thin coating of margarine, if desired.
Drain artichokes and coarsely chop. Stir in mayonnaise and Parmesan cheese. Mound cheese mixture on muffin halves and spread evenly. Sprinkle with paprika. Place muffin halves on cookie sheet and broil until lightly browned. Yields: 12 rounds.
Combine dry ingredients in large mixing bowl. Add remaining ingredients; beat at medium speed for 2 minutes. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes or until done. Cool and frost.
Roll chicken in flour, salt and pepper. Melt butter in pan and brown chicken. Push to side. Now saute onion. Add rest of ingredients (except rice). Bring to a boil; reduce heat and simmer 35 minutes. Serve over hot rice.
Combine yogurt and Cool Whip in bowl. Spoon into pie crusts to top edge of shell. Cover with original plastic covering. Put pies in refrigerator until filling is firm. Light, fluffy and very tasty.
Dissolve Jell-O in 1 cup hot water; set aside. Mix cake mix with eggs, oil and extract, then add Jell-O mixture. Bake as directed on cake mix box. When taken out of the oven, poke holes in cake with a toothpick. Pour hot glaze over the top.
Cream butter, sugar; add eggs, baking soda and sour cream. Beat well. Add rest of ingredients. Mix well. Spray 9 x 3-inch pan with Pam. Bake at 350° for 1 hour or until toothpick is dry.
Mix cream cheese, sour cream, sugars & vanilla; toss in pecans and grapes.
Mix cornstarch, flour and seasonings until well blended. Add beer and mix well. Cut about 3/4-inch off top of onions and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom (root end). Remove about 1-inch of "petals" from center of onion. Dip cut onion in seasoned flour and remove excess by shaking. Dip in batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with batter. Mix batter after standing to blend ingredients.
Boil chicken, onions, salt, pepper, carrots and bouillon until chicken falls apart and vegetables are done (approximately 1 to 1 1/2 hours). May have to add water when boiling. Cool. Finely dice chicken. Using as much stock as necessary and all vegetables, put in bowl and add soup. Mix and stir to right consistency. Pour over hot biscuits and serve with a salad!
Mix together the cream cheese, French onion dip and Hidden Valley Ranch dressing. Spread out in a dish. Brown ground beef and drain. Add 1 package taco seasoning and water. Simmer and cool. Spread on top of cream cheese mixture. Sprinkle with shredded Cheddar cheese.
Preheat oven to 300°. Baking schedule: 15 minutes per pound.
Mix first 5 ingredients in bowl. Slice French bread lengthwise. Butter lightly. Spread thickly with cheese mixture and place on baking sheet. Bake at 350° for 15 minutes or until cheese is melted and crust is slightly crunchy. Let stand 5 minutes. Slice into thick pieces.
Thaw potatoes. Mix soup, sour cream, salt and onion together, then mix with potatoes. Mix cheese with the mixture and put in baking dish. Crush corn flakes; mix with butter. Mix good and cover top of potato casserole. Bake at 350° for 1 to 1 1/2 hours.
Dissolve yeast in lukewarm water and let stand. Put sugar, salt and oil in large bowl. Stir in dissolved yeast. Add flour and water alternately. Turn on a lightly floured board and knead gently. Divide dough into 2 sections. Brush tops with olive oil. Cover and let rise in warm place until double in bulk.
Cream all ingredients but sugar. Add sugar a little at a time to taste. Mix well. Shape into eggs and chill well. Melt 1 pound of chocolate and dip eggs.
Add 1 tablespoon salt to water of cooking hen. Cook until meat falls off bone; let cool. Take chicken off bone. Take out 2 cups of broth for mixing dumplings.
Preheat oven to 350°. Combine crumbs and butter. Press firmly in bottom of 9-inch spring-form pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and last vanilla. Pour into pan and bake for 50 to 55 minutes or until edges are lightly browned. Center will be slightly soft. Cool, chill and top with cherry pie filling.
Brown meats, drain off grease. In a large pan combine all ingredients. Cook over low heat 3-4 hours. Stir occasionally. Pour over cooked spaghetti.
Place popped corn in roaster pan. Combine sugar, butter, syrup, salt and molasses in medium saucepan. Bring to a boil; reduce heat and simmer 2 to 3 minutes.
Hull berries and gently rinse; pat dry. Puree one cup of the blueberries in your blender. In a saucepan, combine sugar and cornstarch. Gradually stir in water to make smooth mixture, then stir in the pureed berries and the remaining cup of whole berries. Bring to a boil, stirring constantly, then boil 1 minute. Remove from heat. Stir in lemon juice. Great on French toast, pancakes, waffles or cheese blintzes! Serves 4.
Preheat oven to 375F. In Large Bowl mix 2/3 of frosting, Peanut Butter, egg and blend well.
Wash and bake potatoes in microwave. When done, quarter potatoes. Put them on a plate. Cook pound of bacon. Drain and crumble into small pieces. Chop onions. On the potatoes, squirt cheese on heavily. Sprinkle bacon and cheese on top. Add garlic and salt and pepper to taste. Re-warm in microwave for 3 minutes if needed. Top with sour cream, if desired.
Trim away excess fat from brisket, pierce both sides of brisket with fork and sprinkle moderately with tenderizer. Place in roasting pan large enough for meat to lay flat. Blend together all the above ingredients and pour over meat. Cover and refrigerate 6 hours or overnight. Bake tightly closed at 300° for 4 1/2 to 5 1/2 hours until tender. Slice in thin slices across the grain. Great served with Potato salad, green beans or baked beans.