HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs to blend. Add salad oil, sugar and vanilla; beat until thick and foamy. Stir in coarsely shredded zucchini and drained pineapple. Combine flour, salt, cinnamon, soda, baking powder, nutmeg, nuts and raisins. Stir gently into mixture just until blended. Bake in 2 greased and floured loaf pans at 350° for 1 hour or until done. Cool in pan 10 minutes.
Mix all together and pour into unbaked pie shell. Bake in slow oven at 325° until set.
Mix the Cool Whip, pineapple, and pudding with a blender and put into the pie shell. Let set about 15 minutes in the freezer. Serve with a smile! This is a pie that is easy and most diabetics can eat without harm. God Bless!
Cream butter. Add sugar and apples or applesauce; mix well. Sift flour, soda, cinnamon, allspice, nutmeg and allspice. Add to butter mixture, alternately with milk. Add raisins and nuts; mix well. Pour into a well-greased and floured Bundt pan. Cook in a slow oven (300°) until a toothpick inserted comes out clean, approximately 2 hours. Very good.
Mix ingredients. Grease and flour a large flat pan. Bake for 40 minutes in a 325° oven. Cut while hot.
Cut fresh fish filets into strips or chunks. Fill a quart canning jar 3/4 full with fish and add 1 diced onion. Add salt, sugar and pickling spice and fill the jar with dry white wine or apple cider vinegar. Shake thoroughly and refrigerate for 4 days. Shake daily. Ready to eat or serve.
Drain juice from pans and add enough water to make 1 1/2 cups liquid. Heat to boiling and pour over gelatin. Stir until dissolved. Add 1/2 cup cold water. Cool. Mix cream cheese and cream until smooth. Add to gelatin mixture and heat until blended. Chill until partially thickened. Fold in well-drained mashed pears. Whip cream and fold into gelatin mixture. Pour into a 1 1/2-quart mold and chill until firm. Serves 8 to 10.
Follow directions on Hamburger Helper box, then add mushrooms and soy sauce for a taste that's different.
Oil your pans. Dissolve yeast in the warm water. Stir in salt and sugar; mix in flour, enough to clean sides of bowl. Turn out on floured board and knead for a few minutes, until you can handle dough without it sticking to your hands. Dust dough with flour and roll it out almost to size of the pan, then pat it into shape. Add toppings and bake at 425° for about 15 to 20 minutes.
Put lentils in bowl. Cover with cold water. Soak for 2 hours. Drain. Melt butter in 6-quart soup kettle. Add ham and toss over low heat 3 minutes. Add carrots, onion, turnip and celery and stir until vegetables begin to soften, 6 to 8 minutes. Stir in lentils, garlic and stock. Heat to boiling; reduce heat and simmer until lentils are tender, 45 minutes. Season with salt and pepper. If soup is thin, remove 2 cups vegetables and puree in blender and stir back into soup.
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup). Pour on ungreased cookie sheet; separate peanuts with a fork. Bake at 300° for approximately 30 minutes, stirring at ten minute intervals.
Cook macaroni; drain (2 cups uncooked). Saute onions in butter. Stir in flour and salt; blend in evaporated milk. Cook and stir over medium heat until thick and bubbly. Add cheeses; stir until melted. Remove from heat. Stir in macaroni and hot dog slices. Place Cheesy Macaroni and Hot Dogs in a 1 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake at 350° for 40 minutes, or until heated through. Makes 5 to 6 servings.
Saute in butter the celery and onion about 10 to 15 minutes. Add the frozen broccoli and saute about 10 additional minutes. Add the milk, cream of chicken soup, rice and Cheez Whiz. Place in buttered casserole dish. Place in oven about 20 minutes at 350°.
In a gallon jug, mix together peaches with juice and 2 1/2 cups of the sugar. Do not refrigerate. Stir once a day for 10 days; on the 10th day, add pineapple and juice and the other 2 1/2 cups of the sugar. Stir once a day for 10 days. On the 20th day, add the fruit cocktail with juice and the maraschino cherries (do not add the juice of the cherries). Stir once a day for 10 days. On the 30th day, drain juice from fruit. Mix together 1 cup of the fruit mixture, cake mix, egg whites, applesauce and raisins. Bake at 325° in a tube pan for 60 to 75 minutes (until done).
Mix chicken or turkey with soup, tomato, chilies and tapioca. Line bottom of crock-pot with some broken tortillas. Repeat layers of tortillas, chicken soup mixture, onion and cheese. Cover and cook for 6 to 8 hours on low setting or on high for 3 hours. Serve with picante sauce.
Preheat oven to 350°. Mix herbs and garlic in a small bowl. Flatten chicken breasts gently with hand against table. Arrange them on foil; season with salt and pepper. Sprinkle herb and garlic mixture over the chicken breasts. Slice lemons; arrange 2 or 3 slices over each breast. Dot with butter; seal the packets. Set on a baking sheet. Set packets in the middle of the oven; bake for 30 minutes. Transfer to plates and allow guests to open packets at the table. Serves 6.
Cook squash with small amount of water until tender. Drain excess water; mash. Add and beat in eggs, milk, salt, pepper, sugar and crackers. Pour into casserole dish; dot with butter, if desired (my mother does, but I don't), and top with cheese. Bake at 425° for 20 minutes or until firm and lightly browned.
Cook pasta according to package directions. Drain and keep warm. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to about 1/4-inch thickness, using meat mallet or rolling pin. Dip chicken in egg, and coat with breadcrumbs. Melt butter in large skillet over medium heat. Add chicken, cook 8 minutes on each side or until chicken is fork-tender and no pink remains. Remove chicken, and drain it on paper towles; keep warm.
Melt chocolate chips and butter. Remove from heat. Add sugar and milk; blend real well. Return to heat; stir until rolling boil. Cook 8 minutes. Add vanilla.
Mix and cool jello and water. Add and mix orange sherbet. Refrigerate until mixture begins to thicken, then add oranges and Cool Whip. Refrigerate until firm.
Rub flour and butter together. Add sugar and baking powder. Beat eggs and stir in to make a soft dough. Roll out and cut. Bake in good hot oven until golden brown. Makes 3 dozen. Mother's recipe.
Stir-fry first 10 ingredients in hot oil in skillet over medium-high heat until peppers are tender-crisp. Add vinegar and tomatoes. Cook until heated through. Yields 6 servings. Has about 130 calories each.
Put in Pyrex dish in layers. Bake at 325° for 20 to 25 minutes.
Boil and bone chicken. Mix chicken with soup, vegetables, salt and pepper. Mix remaining ingredients and pour over first ingredients. Bake at 400° for 30 to 40 minutes.
Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl, set aside. Use an electric mixer to mix the sugars and shortening. When creamy add the vanilla, salt and egg white. Add the flour 1/2 cup at a time adding a tablespoon of water as needed to mix the flour - don't exceed 4 tablespoons of water. this will make a firm dough. Mix in chocolate chips. As dough gets thicker, you may want to mix by hand and abandon the electric mixer. Roll into 2 inch balls and press down with the palm of the hand to flatten. Bake 8 - 10 minutes.
Combine rhubarb (cut in 1-inch pieces), sugar and water. Bring to a boil; cover and cook slowly until tender (5 minutes). Makes 2 cups.
Mix all together. Pour in a greased Bundt pan. Bake 50 to 55 minutes at 350°. Do not overbake. Cool thoroughly before removing from pan.
Mix sugar, eggs, bananas and butter, then add salt, soda and cinnamon. Mix well, then add flour. Mix well. Bake in greased loaf pan at 350° for 35 to 45 minutes.
Put cherries and sugar together in a pan. Bring to a good boil. Remove from stove and pour in cherry Jell-O. Let cool some. Add pineapple and nuts. Pour into Jell-O mold and refrigerate until set.
Melt butter until soft by microwave or low heat (do not scorch butter). Mix butter, mayonnaise, mustard, egg, Worcestershire sauce and red pepper in a large mixing bowl. Blend in crabmeat by tossing with a fork lightly. Preheat frypan with 1/4 stick butter. Pat out crabcakes to your own size and place in preheated frypan. Brown lightly on both sides.
Spread rolls on an 11 x 17-inch ungreased baking pan. Bake at 375° for 7 to 8 minutes, or just until starting to brown. Cool. Mix the cream cheese, mayonnaise and Hidden Valley together; spread over cool dough. Sprinkle chopped vegetables over top. Cover and cool 4 to 5 hours. Cut into squares and serve.
Wash, quarter and core apples. Set aside. Pour pineapple juice and lemon juice in electric blender. Cover and turn on motor. Add in order the cinnamon candies and vanilla ice cream. Blend until thoroughly mixed.
Combine first seven ingredients in container with tight lid and shake well. Allow to sit several hours. Wash and tear spinach or lettuce. Boil eggs until hard, then chop fine. Fry bacon, drain and chop. Mix together and add dressing.
Soften cream cheese to room temperature. Grate cheese and garlic. Mix cheese and garlic together (by hand) until smooth in consistency. (Also can be done in food processor.) Separate in half. Make 2 rolls or balls, whichever you prefer. Roll in parsley flakes. Refrigerate, but remove long enough before serving to spread on a cracker.
Cream sugar and oil. Add pumpkin and eggs and mix well. Stir together all the dry ingredients. Add alternately with water to pumpkin mixture. Pour into greased and floured small muffin tins. Bake for 20 minutes at 350°. Makes approximately 60 small muffins. This recipe also makes two 9 x 5-inch loaves. Bake these at 350° for 1 1/2 hours.
Soak beans overnight in cold water. In the morning, pick out bad ones. Drain beans. In a large pot, put new cold water and the beans. Bring to boil. Add 1 teaspoon of soda. Boil up to lip. Drain and rinse. Put new cold water (just to cover all), beans, chopped onion, salt and salt pork in pot. Bring to boil. Cover and simmer on medium. Add 2 teaspoons of mustard and 1 cup of white sugar. Stir. Pour into a large bowl. Stir and sprinkle with paprika. Bake at 400° until bubbly, 1 to 5 minutes. Turn oven to 350°. Bake for 1 1/2 hours until 1/4 to 1/2-inch juice is left. Set on counter until thickens.
Cook vermicelli according to package; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs, stirring well. Shape into pie shell. Bake until set. Set aside.
Mix all these ingredients together. Pour into a 9 x 13-inch Pyrex dish. Bake at 350° for 25 to 30 minutes. Serves 8.
Mix all ingredients, except cucumbers. Pour mixture over cucumbers. Refrigerate. Mixture will cover all cucumbers with time. Ready to eat in 1 to 2 days.
In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients are moistened. Beat at medium speed for 3 minutes. Pour into greased and floured 13 x 9-inch pan. Arrange blueberries on top. Combine 1/4 cup sugar and cinnamon. Sprinkle over top. Bake at 350° for 40 to 50 minutes.
Peel and boil quartered potatoes until fork tender. Mash or beat potatoes until smooth. Add mayonnaise, mustard, onions, vinegar, 2 egg yolks (hard-cooked), pickles and olives. Mix well. Put in salad bowl; chill well. Garnish with slices of hard-cooked egg, olives and parsley. May be kept overnight in refrigerator. Serves 6 to 8.
Do not pare zucchini; slice about 1-inch thick. Cook, covered, in a small amount of water for 15 to 20 minutes. Drain and mash with a fork. Cook onion in first teaspoon of butter. Combine beaten eggs, zucchini, onions, corn, cheese and salt. Put in a baking dish. Combine crumbs, Parmesan cheese and melted butter. Sprinkle on top. Place baking dish on a cookie sheet. Bake at 350° for 40 minutes.
Mix all ingredients and cook for thirty minutes. Put in jars and pressure 60 minutes at 10 pounds pressure for quart jars. Can also be frozen. Let cool completely before putting in freezer cartons.
Mix sour cream, carrots, squash, onions and soup. Mix together margarine and stuffing mix. Put 1/2 of mix in casserole dish, then squash mix. Add rest of stuffing mix. Bake at 350° for 30 minutes.
Combine milk, Espresso, sweetener, water and ice cubes in blender. Blend until frothy.
Melt margarine in a large baking dish. Mix flour, salt, pepper and milk together. Put cooked potatoes in margarine and pour milk mixture over potatoes. Cook for 1 hour at 400° or until brown.
Place Cheez Whiz in top of double boiler with butter. Heat until soft and drippy. Keep warm over hot water as you prepare steaks.
Quarter the oranges and lemons; seed them. Then grind fruit quarters (peel and all) in food chopper. Cut up cherries by hand. Add fruit to cut-up peaches; add sugar and let stand overnight.
Mix rhubarb and sugar in Dutch oven. Let stand 30 minutes, stirring occasionally, until sugar is dissolved. Heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring often. Add berries. Heat to boiling. Remove from heat and stir in jello until dissolved. Pour in hot jars or freezer containers. Cover and cool. Refrigerate or freeze.
Combine all ingredients. Drop small amounts onto greased cookie sheet. Bake 350 degrees for 8-10 minutes, until lightly brown. Cool 5 minutes.
Mix together in crock-pot. Cook on high for 1 to 2 hours, or until cooked through.
Cream butter and sugar; add the egg yolks, well beaten, then the cream and flour with spices alternately, then the well beaten egg whites. Last of all, the well floured fruit. Bake about 2 hours. Cover top first hour with buttered paper. This was probably baked in a brick oven at Mount Vernon. Have fun improvising.
Preheat oven to 425°. Combine all ingredients. Pour into pie crust; cover with top crust. Bake at 425° for 15 minutes; reduce heat to 350° and continue baking for 45 minutes more.
In large pan cook beef, onion and green pepper until meat is browned. Drain excess grease. Stir in remaining ingredients, except cheese. Bring to a boil; cover, reduce heat and simmer for 20 minutes. Garnish with cheese.
Beat together eggs and oil. Add cake mix; beat again. Add oranges and juice. Bake at 350° in 3 (8 or 9-inch) round cake pans for 3 thin layers for approximately 30 minutes.
Bring peas to a boil and drain. Mix carrots with peas. Layer ingredients as listed. Mix sour cream and mayonnaise. Pour over top of salad and spread out to seal well. Refrigerate overnight.
Prepare and bake cake according to package directions, using a 13 x 9 x 2 inch baking pan. Cool completely.
Combine sugar, salt and cornstarch. Add eggs. Mix thoroughly. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth, stirring constantly. Cool. Add vanilla and pour into a baked pie shell. Top with meringue or whipped topping.
Drain green beans. Melt margarine in 3-quart saucepan. Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat. Stir in green beans, onion flakes, salt, pepper and cheese. Spoon mixture into casserole dish sprayed with Pam. Top with almonds, sprinkle with paprika. Bake, uncovered, at 375° for 45 minutes. Can be made a day ahead and kept in refrigerator until baking.
Brown the beef in oil. Add the remaining ingredients and simmer for 1 1/2 hours until tender.
Do not break rolls apart, but slice lengthwise through the center layer. Place ham and cheese between layers. Mix remaining ingredients and pour over rolls. Bake, covered, 15 minutes at 350°. Rolls can be frozen.
Cream butter and sugar well. Beat in eggs one at a time. Beat in the flour, baking powder and extracts. Mix well. Reserve 1 cup of this batter. Spread the remaining batter into a 13 x 9-inch greased pan. With a tablespoon, drop the pie filling over the batter. Then with the cup of reserved batter, dot it over the filling at random. Don't spread it. Bake at 350° for approximately 30 to 35 minutes or until it tests done. Sprinkle with powdered sugar before serving.
Chop round onion and celery into fine pieces. Cut carrots and potatoes into bite sized pieces. In a pot, add ground turkey, round onion and celery. Completely cover with water and simmer. (Do not add oil.) After onion and celery are clear, add carrots and potatoes. Keep on medium/high heat for 15 minutes. Add in bon curry sauce mix. Add in 2 cups of water. Continue on medium/high for 15 minutes. Stir occasionally. Serve.
Mix Jell-O, water and 7-Up; chill. Then mix marshmallows, pineapple and bananas with Jell-O mixture.
Mix softened cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Mix together lightly. Bake in 13 x 9 x 2-inch baking pan for 25 minutes at 350°.
In hot skillet, add a little olive oil. Slice hot links to bite size (you can use one or more hot links). Add to hot skillet. Patty out Italian sausage and add to skillet. Cook until done. Remove from skillet, then add garlic. Saute. Now add tomato sauce, sliced peppers and if you want onions. Cook until almost tender, then add back all sausage. Let simmer until all flavors mingle.
Bring ingredients to a boil and simmer a few minutes. (Double if making as appetizer.) Pour over meatballs. Bake at 325° for 1 hour. Baste a couple of times and turn after 30 minutes.
Combine ingredients and mix well. Pat meat mixture into bottom and around edges of a 9-inch pie plate. Set aside.
In an	8-inch	skillet heat bacon drippings, break biscuits into crumbs and stir into drippings. Add the 2 eggs and scramble with bread crumbs. Add salt and pepper to taste. Add leftovers.	This is an ideal recipe for getting rid of any leftovers at the end of a trip.
Preheat the oven to 350 degrees. Combine the pecans, sugar and cinnamon in a medium bowl and mix well. Unroll the breadstick dough and separate into 8 strips. Dip each strip in the butter and coat with the pecan mixture. Starting at the center of a round shallow 2-quart baking dish, loosely arrange the strips in a spiral fashion to form a circle. Sprinkle with any remaining pecan mixture. Bake for 20 to 25 minutes or until golden brown. Cool in the dish for 5 minutes. Invert onto a serving platter. Serve warm. Makes 8 sticky buns.
Combine sugars and wet ingredients. Beat well. Add flour and dry ingredients; mix. Shape in 1 inch balls. Roll in additional sugar. Bake at 375° for 10 to 12 minutes on ungreased cookie sheet. Immediately press chocolate candy into cookie.
Cream sugar, eggs and shortening; add dry ingredients. Stir well and bake in a tube pan until done, about 50 minutes, at 350°.
Combine cracker crumbs, sugar, butter and pecans. Reserve 1/3 cup of the mixture. Firmly press remaining mixture into bottom of a 9-inch spring-form pan. Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 1/2 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavoring. Mix well. Stir in 1 cup pecans. Spoon into prepared pan on top of crust. Sprinkle with reserved crumb mixture. Bake at 475° for 10 minutes. Reduce temperature to 300° and bake for 50 minutes. Let cool to room temperature on wire rack. Chill.
Mix dry ingredients together. Dip chicken in milk, roll in dry ingredient mixture and place in a Pam sprayed pan. Bake at 350° for 30 minutes.
Melt butterscotch chips in a heavy saucepan over low heat, stirring constantly. Remove from heat. Quickly stir in noodles and nuts so that they are evenly coated. Drop by spoonfuls onto wax paper and chill. Yields approximately 24.
Cream peanut butter and shortening together. Add sugar gradually, continuing until mixture is light and fluffy. Add beaten egg.
Brown ground beef and drain. Mix all ingredients. Simmer 2 to 3 hours or until carrots and potatoes are soft. Different vegetables can be substituted according to each family's taste.
Mix ingredients together. Roll in lengths and wrap in plastic wrap. Refrigerate 24 hours. Unwrap and bake at 300° for 1 hour. Cool and pat off fat. Rewrap and refrigerate.
Dissolve orange-pineapple jello in the boiling water; stir in orange juice. Chill until partially set.
Butter bottom of pan to prevent sticking. Cream together sugar, milk, butter and vanilla in large pot. Boil for 2 minutes. Turn heat down real low. Add marshmallows; stir until melted. Add each type of chocolate separately until melted. Spread onto cookie sheet and cool.
Combine cake mix, oats, eggs and oil. Beat until well blended. Stir in raisins and nuts. Drop by rounded teaspoonfuls on baking sheet. Bake 7 to 9 minutes at 350°. Yield: 4 dozen.
Combine all ingredients in a large bowl. Mix. Put ingredients into flour tortillas, roll up, put in microwave safe dish. Put 1/2 c. colby cheese on top. Microwave for 10-12 minutes.
Cut water chestnuts in half; cut bacon in half. Roll chestnuts in bacon strip; secure with a toothpick. Place roll-ups in a square baking pan and bake in a 425° oven for about 20 minutes.
Mix cheese, sour cream, sugar salt and marshmallows. Fold in fruits. Pour into a freezer-safe container. Freeze 8 hours. Thaw 10 minutes before slicing and serving over a piece of lettuce.
Prepare instant butterscotch pudding as directed on box. Add dry yellow cake mix and mix. Sprinkle butterscotch morsels and chopped pecans on top. Bake at 350° for 30 minutes.
Heat oven to 375°. Mix all ingredients. Spoon into lightly greased 9 x 5-inch loaf pan. Bake 40 minutes.
Mix altogether and let sit in refrigerator. Mix together 1 small carton sour cream and small marshmallows and cover top when ready to eat.
Combine onion, garlic cloves, mustard, vinegar, salt and pepper. Wash frog legs; pat dry and place in onion mixture for 1 hour. Mix flour and cornmeal. Season to taste with salt and pepper. Remove legs from marinade and roll in flour-cornmeal mixture. Deep fry legs in hot oil at 375°, frying about 4 minutes on each side. Drain on paper towels. Serve hot with lemon wedge.
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal. With a fork, stir in cottage cheese, blending until dough forms a moist ball. Turn out onto a lightly floured board and knead for about 1 minute
Mix flour, salt and baking powder. Set aside. Melt butter. Beat eggs; add sugar. Add cocoa and melted butter. Mix in flour; add vanilla. Bake at 350° for 25 to 30 minutes.
Cream the first 4 ingredients together and add remaining ingredients. Beat on high speed until smooth and creamy. Set aside.
Beat egg yolks and confectioners sugar for 4 minutes. Beat cream cheese until smooth. Fold in egg mixture. Mix in orange juice.
Brown hamburger in skillet. Place cooked hamburger in a 1 1/2-quart casserole dish. Mix soup and water together. Pour over hamburger. Top with 1 package Tater Tots. Bake at 400° for 45 minutes. Serve. This is a quick main dish.
Mix first 4 ingredients and boil for 10 minutes. Put bread in casserole. Pour over bread the butter. Mix, then pour tomato puree over all. Bake 30 to 40 minutes at 300°. Can be made a day ahead.
Boil chicken and cut into chunks. Mix with soup and sour cream. Crush Ritz crackers; mix with margarine and poppy seed; spread on top of chicken mixture. Bake at 350° for 30 minutes; you can prepare beforehand and refrigerate, then bake about 45 minutes.
Heat oven to 425°. Mix all ingredients together. Use 1/4 cup oil if the humidity is low or 1/3 cup if the humidity is high. Knead a few minutes. Pinch off biscuit size pieces. Dip in flour to coat. Bake on a greased cookie sheet for 15 minutes. Brush butter on top if desired.
Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9-inch baking pan. Bake for 15 minutes. Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into squares and store tightly covered. Makes 24 to 36 bars.