HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together oil and honey. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture; stir in nuts. Bake in greased 9 x 5 x 3-inch loaf pan at 350° for 45 to 60 minutes or until tests done. Cool in pan 10 minutes. Invert onto wire rack and cool.
Boil the oleo, brown sugar and syrup for 2 minutes. Meanwhile, put Crispix in heavy brown paper bag. Add nuts. Pour 1/4 syrup mixture over Crispix. Close bag and shake; microwave it for 1 minute. Do this 3 more times until all mixture is used. Pour in flat pan to cool.
Cook pudding and milk until thick. Add cake mix (dry) to hot pudding and stir with spoon until mixed well. Pour in 9 x 13-inch greased and floured cake pan. Bake for 20 minutes at 350°.
Mix all together. Pour into greased casserole. Add small can chow mein noodles on top. Bake in 350° oven for 30 to 40 minutes until bubbly. Serve hot.
Mix well. Bake in 9 x 14-inch pan 30 minutes at 350°. Serves 12.
Blend margarine and sugar. Add eggs. Add sour milk with baking soda dissolved in it. Stir in flour (sifted) with 1/2 teaspoon salt. Drop from spoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Sprinkle with colored sugar or frost.
Combine pineapple and peaches in electric blender. Process until smooth. Pour mixture into 9-inch square pan. Stir in lemon juice and vanilla. Freeze until almost firm, stirring occasionally. Spoon mixture into container of an electric blender; process until smooth. Return mixture to pan and freeze until firm. Let stand at room temperature 5 minutes before serving. Yields 1 quart.
In a large bowl, mix shrimp, rice, celery, olives, pepper and onion; cover and chill. Just before serving, mix salt, pepper and mayonnaise; toss with shrimp mixture. Spoon mixture on crisp greens; garnish with tomato wedges. Serve with French dressing and lemon wedges.
Mix soups and water well. Add meat, carrots and potatoes. Put into casserole or pan and cover. Bake 2 1/2 hours at 350°.
Preheat oven to 425°. Bake pastry shell for 8 minutes. Remove from oven and reduce heat to 350°.
Quarter apples (stems, seeds, peelings and all) in deep pot. Add apple juice to cover. Cook until soft and run through sieve. Measure and add sugar 4 to 1 (4 cups apples to 1 cup sugar). Add cinnamon and cook slowly until apple butter.
Put the water, gelatine and cream of mushroom soup in a double boiler. Melt and stir until hot. Take off the heat and add rest of the stuff. Cut crabmeat, onions and celery small, about bite sizes. Pour into mold pan and chill overnight! Serve on Ritz crackers.
Combine the oat bran, nuts, raisins and baking powder; stir in brown sugar. Mix the milk, egg whites and oil together and blend with the oat bran mixture.	Bake at 425° for 15 to 17 minutes. They should be	moist but not wet. Makes 12 muffins. Store in plastic bag to retain moisture. Keep in the refrigerator. This recipe is for those who have to watch their cholesterol levels.
Pour enough cold water in a large casserole; enough to cover the meat. Add the onion and the garlic. Boil, reduce heat, cover and simmer until beef is tender, about 2 hours. Remove beef and keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat and simmer, uncovered, for 15 minutes. When ready, cut the meat and garnish with cabbage on a large platter. Serves 4.
Heat first 3 ingredients until sugar is dissolved; then add Special K cereal, 2 cups at a time, and stir gently. Spread in a 9 x 13-inch pan. Then melt the last ingredients. Pour over treats and let set at least 10 minutes. Cut into desired pieces.
Fry bacon until crisp. Drain and add onion and green pepper. Saute until medium soft. Put in glass pie plate. Pour over eggs, milk, cheese, etc. Sprinkle with paprika. Bake at 400° for 40 minutes.
Cook broccoli according to package directions. Drain, reserving liquid. Mix soup, cheese and vegetable liquid. Add broccoli and stir. Pour mixture in greased baking dish. Top with buttered crumbs. Bake at 325° for 30 minutes.
Combine grape gelatin and hot water. Stir to dissolve. Add crushed pineapple with juice and blueberry pie filling to gelatin mixture. Pour into a 13 x 9-inch pan and chill in refrigerator until set.
Cut chicken in strips; stir-fry in 1 to 2 tablespoons oil, until no longer pink. Remove. Stir-fry all vegetables 3 to 4 minutes, until just tender (crisp). Add gravy, soy sauce and ginger, then add meat and heat. Last, add the pineapple chunks. Serve over hot rice. Serves 4.
Slit back of shrimp shell, remove black vein, cut part way through and wash shrimp. Combine all other ingredients and mix well, either by hand or wooden spoon. Stuff shrimp and bake on greased baking sheet in 350° oven for 18 to 20 minutes. Serves 4. Can be served with additional melted butter and fresh lemon.
Spray an 8 or 9 inch pan with cooking spray. Mix the jello with and water in a bowl and microwave for about 1 1/2 minute. Stir to dissolve. Add marshmallows, microwave for 1 minute or until marshmallows are almost melted. Stir slowly until the mixture is smooth. The creamy layer will float to the top. Pour into the prepared pan. Refrigerate 45 minutes or until set. Starting at one end, roll up the gelatin tightly with seam side down. Cut into 1/2 inch slices.
Beat cream cheese until smooth. Add beaten eggs one at a time. Add sugar and vanilla and beat. Fill muffin-sized paper baking cups to 1/8 inch from top. Baking time, 1 hour; temperature, 350°. Serves 30. Remove from oven after baking and let cool. On indentation on top of cupcake is to be filled with cherry pie filling or filling of your choice.
Put raisins into a saucepan. Add water and bring to a boil. Boil for three minutes. Set aside to cool. Do not drain. Mix flour with other dry ingredients. Cream butter and sugar. Stir in raisins with vanilla; gradually add the flour mixture. Drop onto greased cookie sheet in large spoonfuls. Bake in oven at 375° for 12 to 15 minutes or until golden brown.
Prepare rice according to directions. Brown sausage and drain all excess fat. In a skillet, combine sausage, onion, celery, spaghetti sauce and water. Simmer until celery and onions are tender. Add green peppers and mushrooms and simmer until peppers are tender and sauce is thickened. Serve sausage and vegetables over rice. Makes 4 servings.
Combine flour, cinnamon and soda; "set aside". Beat oil, eggs and sugar. Gradually add dry ingredients until moistened. Stir in strawberries and pecans. Pour into greased 9 x 5 loaf pan. Preheat oven to 350°. Bake for 50 to 60 minutes.
Mix together Marshmallow Creme, cream cheese, cinnamon and nutmeg. Chill until ready to serve. Serve with fresh fruit: strawberries, kiwi, melons, pineapple, etc.
Slice cucumbers. In a bowl, combine sour cream, onion, lemon juice, vinegar, salt and pepper. Add cucumbers and mix well. Chill for 1 hour. Yields 6 to 8 servings.
Cut crown from pineapple about 2 inches down from top. Remove core and hollow out fruit with a sharp knife. Soften cheese with cream cheese. Fold in chopped pineapple; return to shell and refrigerate overnight. Serve with crackers.
Preheat oven to 400°. Mix thoroughly the margarine, shortening, sugar, eggs, and egg whites. Blend in flour, cream of tartar, baking soda and salt. Form dough into small balls and roll in cinnamon and sugar mixture. Bake on ungreased cookie sheet for 8 to 10 minutes.
Brown sausage, set aside. Melt cheese. Add sausage, ketchup, Worcestershire, and oregano to melted cheese and mix together. Spread mix on Party Rye bread and place in oven and broil to melt spread.
Cream sugars and shortening. Add eggs and water. Beat until mixed. Add flour and remaining ingredients. Drop by spoonfuls. Bake at 325°.
Press softened cream cheese onto large round plate or tray. Sprinkle taco sauce seasoning on top. Spread bean dip on next. Spoon on picante sauce. Layer remaining ingredients ending with cheese. Serve with dip chips.
Drain some juice from pineapple. Mix remaining pineapple with juice, flour and sugar. Pour into casserole dish. Add cheese on top of pineapple mixture. Crumble crackers and add on top of cheese. Dot with butter. Bake at 350° for 20 to 30 minutes.
In mixing bowl beat eggs and gradually add sugar until well mixed. Add the vegetable oil and beat. Mix together the flour, baking soda, cinnamon and baking powder. Add to the egg, sugar and oil mixture together with zucchini in small amounts. Alternate first dry and then zucchini. Add walnuts, raisins and vanilla. Grease and flour two loaf pans. Bake at 350° for 55 minutes or until done. Freezes well for future use.
Combine cream cheese with 3 tablespoons salsa. Spread on an ungreased pie plate. Combine remaining 3 tablespoons of salsa with the cocktail sauce. Layer it. Layer remaining ingredients along with chopped onions.
First, melt butter in bottom of pan for pie. Then mix sugar, flour, milk and salt; pour into buttered pan. Add the fruit and bake. It will make its own crust. Bake 1 hour at 350° or about.
Put pineapple in pie pan or small casserole dish. Combine sugar and cheese; sprinkle on top. Crush crackers, mix with butter and sprinkle on top of cheese mixture. Bake at 325° for 20 minutes.
Bring the water, cornstarch and sugar to a boil. Add 1 box instant jello and boil again. Crumble 1 angel food cake in a 13 x 9-inch pan. Mix the Dream Whip, cream cheese and powdered sugar together. Layer strawberries and glaze onto top and repeat layer. Top with strawberries.
In large bowl, mix bananas, sugar and oil together well. Add vanilla, brown rice flour, baking soda and xanthan gum; mix well. Pour into regular size or mini muffin pans and bake at 325° for 25 minutes.
Put the tray on the table for the pizza. Put the rest of the stuff on the pizza. Put it in a 400° oven for 6 hours. When the timer beeps, the pizza is done. Take it out and eat it for dinner.
Sift together flour and sugar; add shortening, 2/3 cup milk and vanilla. Beat	2 minutes at medium speed. Add rest of milk and eggs. Beat 2	minutes more. Pour into 2 greased and floured 8 or 9-inch pans.	Bake at 350°	for 30 to 40 minutes. Use coconut frosting.
Squish bananas, eggs, oil and vanilla together well. Sift flour with sugar, soda and salt. Add to banana mixture. Pour batter into greased and waxed paper lined 9 x 5-inch loaf pan. Bake at 350° for 50 minutes or until done. Or greased muffin pans 3/4 full at 350° for 25 minutes.
Drain oysters. Add them to butter or margarine and cook 3 minutes or until edges curl. Add milk, salt and pepper. Bring almost to boiling point. Serves 6.
Put cheese in food processor with regular chopping blade and process until fine pieces. Add pimentos and juice, salt, pepper and seasoned salt. Add about 1 cup mayonnaise and mix well. Mixture should not be soupy or stiff. Add more mayonnaise, if needed, to get desired consistency. It should move from one side of container to the other when tilted. Take out of refrigerator a few minutes before serving to soften.
Brown hamburger and onions. Drain off grease. Put tomatoes, beans, tomato juice and seasonings in large pan. Now add hamburger and onion mixture. Let simmer for several hours.
Cream together shortening, peanut butter and sugar. Add vanilla, beaten eggs and milk. Blend flour into mixture. Roll into small balls and press down with a fork in the pan. Bake at 350°.
Place apples in a greased 1-quart baking dish. Combine sugar, cinnamon, nutmeg, ginger and apple cider; pour over apples. Dot with butter. Sprinkle with nuts or raisins. Bake, uncovered, at 350° for 45 to 60 minutes or until apples are tender. Serve warm over ice cream. Yields 4 servings.
Soak venison in salt water overnight. Wash ribs and boil about 30 minutes in a pressure cooker at 10 pounds pressure. Remove the ribs to a baking dish, mix the remaining ingredients and pour this over them. Bake at 375° for 1 hour.
Brown ground meat and sausage with spices. Drain. Set aside. Cube Velveeta cheese and melt; either in the microwave or on the stove with the meat. Mix ingredients together. Spread on cocktail rye. Flash freeze for 8 to 10 minutes. Bake on a cookie sheet approximately 6 to 8 minutes in a 375° oven.
Melt butter in baking dish. Mix other ingredients. Pour into baking dish. Bake 40 minutes at 350°.
Grease 15 x 10-inch cookie sheet. In large bowl, combine first 4 ingredients by hand. Stir until well mixed. Pour into pan. Bake at 350° for 20 to 30 minutes.
Put through food chopper and fill the buns. Heat 20-30 min. at 275°.
*Use light yogurt for diabetics and restricted calorie diets. Use diet whip topping also.
Preheat oven to 325°. Melt 2 c. sugar in saucepan over low heat, cooking until golden, stirring continuously for 5 to 8 minutes. Watch sugar carefully as it can burn quickly. Put the caramel into custard cups to cover the bottoms. In mixing bowl, add remaining sugar, eggs and vanilla. Boil the milk, then slowly add to sugar-egg mixture, whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook 35 to 40 minutes. Check after 30 minutes. Cool to room temperature. To serve, run a knife around edges, loosen and invert on to plates.
Brown hamburger and drain. Mix all ingredients. Pour in loaf pan or casserole dish. Bake uncovered 30 minutes at 350°.
Mix all dry ingredients together, rub in the butter. Make into a very wet dough with buttermilk or well soured milk. Knead lightly. Put in a greased 7-inch cake tin. Make a cross on top with a floured knife. Cover with a lid and bake in a 375-400 degree oven for about 30-45 minutes. Dark, crumbly and delicious.
Melt margarine in casserole dish. In saucepan, mix soup and mayonnaise. Bring to a boil. Place 1/3 cup corn flake crumbs in bottom of casserole. Add cabbage. Pour hot mixture over cabbage. Cover with 2/3 cup corn flake crumbs and grated cheese. Bake at 350° for 40 to 45 minutes.
Heat oven to 375°. Combine all ingredients except chocolate Kisses in large bowl. Mix on lowest speed until dough forms. Shape into balls, using rounded teaspoonful for each cookie. Roll in granulated sugar; place on ungreased sheets. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a chocolate Kiss and press so cookie cracks around base.
Cream butter and sugar. Add spices and egg and beat well. Dissolve soda in a little warm water and add applesauce. Combine the two mixtures. Add the flour in which raisins and other fruit have been dredged. Bake in a greased loaf pan 45 to 60 minutes in a 350° oven. Line bottom of pan with waxed paper for easier removal from pan.
Scramble meat with onion and seasoning to taste; drain well. Mix cheese soup and tomatoes; add meat. Heat in microwave until good and hot. Eat with tortilla chips.
Combine all ingredients with mixer; beat until smooth. Chill. Serve with fresh fruit.
Melt the first 3 ingredients on low heat, then remove from stove and add marshmallows. Spread in pan and when set, cut into squares.
Score ham, stud with cloves and cherries. Place on rack in shallow baking pan. Bake at 350° for 2 hours. Meanwhile, combine sugar, syrup and mustard. Use 3/4 cup glaze mixture to baste ham every 10 minutes during the last 35 to 40 minutes of baking.
Blend all ingredients. Grease and flour 13 x 9-inch pan. Pour mixture into pan and bake at 350° for 1 hour. Check at 45 minutes.
Cream sugar and cream cheese. Mix in sour cream and Cool Whip. Top with favorite fruit.
Sprinkle salt over grated cabbage and let stand 1 hour. Put chopped celery and pepper over and leave 20 minutes. Drain well. Mix vinegar, 2 cups water, sugar, mustard and celery seed; bring to a boil until sugar is dissolved. Pour over cabbage mixture. Let stand until cool. Pack into containers (not full). Freeze. Delicious.
Mix coconut and butter; press into pie pan. Brown in oven at 350° for about 10 minutes. Prepare coconut cream pudding; sit in refrigerator until set, then mix with Cool Whip. Turn into prepared pie pan. Chill pie.
Peel and cook potatoes. Cook eggs in separate pot. Dice onion, pickles, olives and eggs. Combine all ingredients in large bowl, add enough mayonnaise and mustard to coat.
Add sugar and shortening to hot water and let cool. Dissolve yeast in 1/4 cup of warm water, then add this to the sugar mixture. Add the beaten eggs and 3 cups of flour. Mix well with hands, then put on board and knead well. (Probably will take about 2 cups of flour.) Roll out; cut with biscuit cutter. Put in greased pan to rise for about 2 hours. Bake at 400° for 12 minutes.
Simmer chicken breasts about 1 hour in a covered pan with celery salt, lemon juice and about 1 1/2 cups water. When tender, drain (reserving broth) and remove skin and bones. Chop into large pieces. In an 11 x 7-inch baking dish, pour soup and thin with 1/2 cup of the broth. Season with salt and pepper; stir in chicken pieces. Top with roll dough (unrolled, but not separated). Dough need not meet exactly in center or on sides. Bake at 375° until crust is brown and filling is bubbling (about 20 to 30 minutes). Serves 6.
Combine ingredients. Place in greased casserole or Pyrex loaf pan. Sprinkle with crushed crackers. Bake at 350° for 1 hour.
Mix first five ingredients. Place it in middle of roll. Fold over and seal edges. Sprinkle with cinnamon and sugar. Bake at 350° for 20 minutes.
Chop onion, bell pepper and celery; saute in butter until tender. Add remaining ingredients; mix well. Pour into buttered 3-quart casserole dish. Cover; cook in microwave on High for 25 minutes, stirring every 10 minutes. Serves 4.
Heat oven to 350°. Line bottoms of three 9-inch pans with waxed paper. Microwave chocolate and water in large bowl on High 1 1/2 to 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Mix flour, soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks. Gently stir into batter. Pour batter into prepared pans. Bake for 30 minutes or until cake springs back when lightly touched. Remove from oven; immediately run spatula between cake and sides of pan. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks.
In a large saucepan, brown sausage; drain. Remove 1/2 of the sausage and set aside. Stir tomato sauce, tomato paste, water and brown sugar into sausage; simmer 15 minutes. Meanwhile, in a medium bowl, combine remaining sausage, Ricotta, 2 cups Mozzarella cheese, egg and parsley.
In skillet, saute pecans in butter until lightly toasted. Add celery and saute about 3 minutes longer. Add rice, parsley and garlic salt. Cook until heated through, stirring constantly.
Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling. With a water soluble marker, draw outline of basket onto melon, making sure the handle is at least 1 1/4 inches wide. Using a large sharp knife, carefully cut melon along marker line. Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside. With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside. With a melon baller, scoop out flesh from cantaloupes and honeydews. In a large bowl, combine sugar, lime juice, lemon juice and lime peel. Stir well. Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes. Just before serving, transfer fruit salad to watermelon basket.
Mix all ingredients together and beat 4 minutes. Pour into a greased and lightly floured Bundt or tube pan. Bake 45 to 50 minutes at 350°. Dust with powdered sugar or glaze with orange frosting.
Combine all ingredients and mix well. Divide dough into 4 parts. Roll each part to resemble large bread sticks (about 2-inches wide). Can be made smaller. Slice off in 1/2-inch pieces and place on ungreased cookie sheet. Bake in 400° oven for 10 to 15 minutes on each side or until lightly browned.
Combine frozen concentrate and water. Place sherbet, ice cream and small amount of juices in bottom of punch bowl. Add rest of juices. Stir until sherbet and ice cream are partially melted. Makes 6 quarts.
Cook ground beef and onion in medium skillet. Drain fat. In a separate bowl, mix together soup and milk. Add beef and onion to soup mixture. Stir. Layer Tater Tots on bottom of 2-quart baking dish (or 9 x 13 pan). Pour beef and soup mixture over top of Tater Tots. Top with remaining Tater Tots. Bake at 350° for 45 minutes.
Pour cereal into large bowl; set aside. In a small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into large zipper bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. Makes 9 cups.
Sift together flour, baking powder and salt. Pour water over shortening and mix with fork until creamy. Add flour mixture and mix into a dough. Chill thoroughly. Makes 1 (9-inch) double crust.
Mix margarine and flour until dough forms. Add chopped nuts. Put in oblong casserole pan. Bake at 350° for 20 minutes; cool. Mix cream cheese and sugar until creamy. Add Cool Whip. Put a layer of this mixture on crust. Layer with pudding mixture, then layer of Cool Whip. Refrigerate 2 hours before serving.
Marinate roast in mixture of last 6 ingredients for 2 to 3 days, turning at least once a day. Cook, uncovered, with marinade in Dutch oven at 250° for 45 minutes for rare or up to 2 hours for well done. Can be served hot or cold, with or without marinade on side. Great for buffets.
Mix all ingredients and put in the refrigerator to chill. (I mix this in a Tupperware bowl that has a built in colander so it doesn't get too sloppy.)
Brown beef, add onion and pepper (saute), drain. Add rest of ingredients and simmer 30 minutes. Add cooked spaghetti with sauce. Top with cheese. Bake at 325° for 30 minutes.
Brown chicken in shortening. Place skin side up in foil-lined pan (9 x 13-inch works well). Brown onion and green peppers in oil. Add garlic, thyme, curry, stewed tomatoes and sauce. Pour over chicken. Cover with foil. Bake at 350° for 45 minutes. Serve on rice.
Sprinkle cookie crumbs in bottom of 7-inch spring-form pan; set aside. In large bowl add cream cheese and next 7 ingredients, mixing until smooth. Add egg and mix until well blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired.
Mix flour and salt. Measure oil and milk into measuring cup. Add to flour and stir with fork until mixture forms a ball. Divide in half and roll between two sheets of waxed paper. Makes two crusts. Bake at 450° for ten minutes when recipe calls for use of baked pie shell.
In large iron skillet, melt margarine; add brown sugar and let melt into margarine. Place pineapple rings around sides and middle of skillet. Put cherries in center of each pineapple ring. Mix cake as directed on box and pour over pineapple rings. Bake at 370° until a toothpick comes out of cake clean.
Take package of jello. Add hot water as directed and stir. Add ice cream. Stir. Put in mold or bowl and refrigerate.
Blend corn, egg, flour, salt and pepper together. Drop by spoonfuls into hot oil and let cook until golden brown.
Place croutons and cheese in the bottom of a greased 10 x 6-inch baking pan. Combine eggs, milk and seasonings. Pour into baking pan. Sprinkle with crumbled bacon over all. Bake at 325° for 1 hour or until set. Serve immediately.
Cook ground beef and sausage. Drain. Add cheese and spices. Stir until cheese melts. Spread on bread slices. Freezes well. When ready to serve, bake at 350° until hot.
Combine all ingredients and beat well.	Bake in a 9 x 13 pan for 35 to 40 minute at 350°.