HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, eggs and oleo. Sift flour, salt, cinnamon, soda and cocoa and add alternately with the 2 1/2 cups of zucchini. Bake at 350° for 30 minutes.
Put sugar, flour, cocoa and 2 cups milk on in double boiler and bring	to scalding point. Beat egg yolks and add other 1/2 cup milk; stir into hot	mixture. When done, add butter and vanilla. Pour into crust. Top with meringue made from egg whites and brown.
Cook noodles according to package. Drain and rinse with cold water. Put one layer of noodles in bottom of 9 x 12-inch pan or baking dish. Spoon spaghetti sauce over noodles to cover. (Joanne Engelman's Spaghetti Sauce). Sprinkle Parmesan cheese over sauce. Layer Mozzarella cheese over this. Put another layer of noodles over this and cover same as previously listed until pan is full. Bake at 350° for about 1 hour. Layer of cheese should be on top.
Drain juice off of pineapple and oranges. Put all ingredients in medium to large bowl and fold together until mixed thoroughly. Cover and refrigerate for 2 hours or until chilled.
Saute butter and onions until tender. Mix flour and chicken broth and add to onion mixture. Add milk, water and other ingredients. Cook slowly for 20 minutes. Before serving, garnish with chopped peanuts. Serves 6.
Soften cheese; blend in mayonnaise. Beat in juice. Add marshmallows and pineapple. Fold in whipped cream and grapes. Put in oblong pan; cut in squares. Make a day ahead so salad will set up. Serve with small crackers.
Dissolve gelatin in 1 cup hot water. Stir to dissolve. Add 1/2 cup cold water and set aside to cool. Put raw cranberries and orange (quartered and seeds removed) through food chopper. Add sugar and mix well. When gelatin begins to thicken, fold in cranberry-orange mix. Pour into large mold or individual smaller molds and chill. Serves 4 to 6.
Place egg whites, sugar, salt, water and corn syrup in top of double boiler. Place over boiling water and beat constantly with a large double rotary beater or electric mixer at high speed until frosting will stand in peaks, about 7 minutes. Remove from heat. Beat in vanilla. Quickly spread on cake. Makes enough frosting for top and sides of two 9-inch layer cakes or 2 dozen cupcakes.
Cook lasagne; drain. Combine the next 7 ingredients; mix. Stir in chicken. Grease a 9 x 13-inch pan. Layer mixture, lasagne and cheese, 3 layers each. Cover; bake at 350° for 40 minutes. Serves better if it sits 10 minutes.
In large baking pan (greased), layer fish. Sprinkle with chopped parsley. Sprinkle with cheese if you wish to. Crush crackers; mix with oleo. Sprinkle over all. Bake at 350° until cooked. Use no salt and pepper.
Combine all ingredients in order given. Heat 9-inch cast-iron pan (if available) with oil for 5 minutes. Drain off oil and pour in cornbread mixture. Bake until golden brown, 20 to 25 minutes at 425°.
In mixer bowl, cream together sugar and butter or margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt and soda; add to creamed mixture alternately with sour cream, beating after each addition. Add extracts and vanilla; beat well. Pour batter into greased and floured 10-inch tube pan. Bake at	350° for 1 1/2 hours or until cake tests done. Cool 15	minutes; remove from pan.	When cool, frost or sprinkle with confectioners sugar, if desired.
Boil chicken until tender. Take off bone and cut into small pieces. Combine cream of chicken soup, cream of mushroom soup and chicken broth. Add stuffing, salt, pepper and margarine; stir well. Add onion and sour cream. Pour mixture over pieces of chicken. Bake at 350° for 30 to 35 minutes or until golden brown.
Cut beef into bite-size pieces. Blend all ingredients except nuts in large bowl. Spread in 9-inch square pan. Sprinkle with chopped pecans. Bake at 325° for 20 minutes.
Brown onion slightly in butter, Add chicken, peas, and water. Bring to boil. Add rice and cover pot. Turn heat down as low as possible. Add seasoning to your taste and the rest of ingredients when water is gone, approximately 5 minutes.
Heat oven to 350°. Spray loaf pan (8 x 4 x 3-inches) with butter or nonstick cooking spray. In large bowl, combine egg, buttermilk and brown sugar. Add flour, baking soda and salt, stirring to blend. Add oats, dates and nuts. Stir well, turn into pan. Bake 40 or 45 minutes or until brown and firm to touch. Makes one loaf.
Preheat oven to 350°. In medium saucepan, over low heat, melt margarine. Add cocoa, stir until smooth. Stir in sweetened condensed milk, water and eggs; beat well. Remove from heat. Stir in vanilla, flavoring and walnuts. Pour in pastry shell. Bake 40 to 45 minutes or until center is set.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Fold in flour and beat well. Add vanilla. Place in well-greased and floured tube pan. Bake in 300° oven for 1 1/2 hours.
Combine beef, eggs, bread crumbs, 1/4 cup milk, onion, parsley, salt, allspice and pepper. Shape into 1 1/4-inch meatballs.
Mix dressing mix, water and oil. Grill steak for 4 minutes. Brush half on top and grill 3 minutes longer. Turn and grill for 4 minutes. Brush on remaining mixture. Serves 4.
In a medium bowl, stir ice cream with a spoon to soften. Stir in sour cream or yogurt and 2 tablespoons of the liqueur. Cover and return to freezer for 4 to 5 hours or until firm.
Beat sugar, eggs and oil with electric mixer until fluffy. Sift dry ingredients (flour, soda, salt and cinnamon); then put with first mixture. Add vanilla, pecans, apples and coconut. Mix into first mixture by hand and pour into a greased 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Cream shortening and sugar. Add eggs; beat well. Add flour, soda and salt. Fold in apples. Bake at 350°.
Remove crusts from bread. Mix cream cheese, onion, cucumber, salt, pepper and garlic powder. Spread onto bread to make sandwiches. Quarter sandwiches into small triangles and serve.
Beat eggs with milk; add the cooled melted butter and remaining ingredients. Bake in a 12 x 8-inch greased pan at 350° for 30 to 35 minutes. Do not overbake.
Stir the first 6 ingredients together in mixing bowl. Heat to lukewarm the water and margarine. Pour lukewarm mixture into the first 6 ingredients; beat for 2 minutes. Add the eggs and 1/2 cup unsifted flour; beat 2 more minutes. Add about 3 more cups unsifted flour, stirring in to make fairly stiff dough which should be moist. Knead about 10 minutes, then cover with plastic wrap and let dough rest in a pan for 1/2 hour.
Mix together chicken, celery, soups, onion, mayonnaise, lemon juice, water chestnuts, and egg noodles. Put in greased casserole. Spread on top corn flakes mixed with melted margarine. Bake 45 minutes in 350° oven. Serves 8. Freezes well.
Remove core of cabbage and cut head into eighths. Put enough of the cabbage into the container of your blender to fill one half. Add water to cover cabbage. Press chop button for approximately 5 seconds, or until coarsely chopped throughout. Empty into strainer to drain thoroughly. Repeat with remaining cabbage and the other vegetables until all are chopped. Drain very well in a colander. Place vegetables in a bowl.
Mix the first 8 ingredients and cook until hot and bubbly. Put in ungreased 8 x 13-inch pan.
Bake cake in a 9 x 13-inch pan according to directions. When done, take a wooden spoon handle and poke holes into top of cake. Pour caramel topping on top of cake while still hot. Cool. Top with Cool Whip. Crush candy bars and sprinkle on top of Cool Whip. Return to refrigerator until ready to serve.
Mix together flour, baking powder and salt. Combine milk, honey and eggs; add to flour mixture. Add oil; stir just to moisten. Fold in 1 1/2 cups cereal. Add spices. Pour batter into greased 8 x 8-inch pan.
Pare and slice carrots. Boil in salted water until tender. Drain and let cool slightly. Sprinkle onion and pepper over carrots in dish. Make topping for carrots by bringing the tomato juice, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, pepper and garlic powder to a boil. Pour over carrots and chill. This dish is better after marinating overnight in refrigerator. Drain before placing in serving dish. Serve cold. Yields 10 servings.
Prepare cake mix as directed on package, except bake in a 9 x 13-inch pan. Cool. Cream together the cream cheese and 1/2 cup milk until smooth. Add pudding and remaining milk. Beat until smooth and thick. Pour pudding mixture over cake. Sprinkle with chopped nuts and/or coconut. Top with whipped topping and additional nuts and/or coconut.
Mix all together. Bake in 400° oven for 1/2 hour.
Mix eggs, sugar and butter well. Add flour and vanilla. Mix well. Stir in fruit and nuts. Bake at 250° for 3 hours.
Let oatmeal stand in boiling water while you mix the rest of the ingredients. Add oatmeal. Bake at 350° for 25 to 30 minutes.
Cut tortillas in 1/2 and lightly fry. Mix soup, chicken, sour cream, onion and chili peppers together.
Combine ingredients. Cook, stirring constantly, over medium heat until boil. Boil for 1 minute. Mix in sweetener equal to 3/4 cup sugar.
Beat eggs, milk and salt. Stir in remaining ingredients. Pour into greased oblong baking dish (12 x 7 1/2 x 2-inch) or an 8 x 8-inch square baking dish. Cook, uncovered, at 325° for 40 to 45 minutes.
Combine zucchini with other vegetables and salt. Allow to stand 4 hours or overnight. Drain. Rinse and drain again. Press out excess liquid. Combine vegetables and remaining ingredients. Bring to a rolling boil. Reduce heat and boil gently for 20 minutes. Ladle into hot jars. Process in boiling water for 15 minutes. Yields 8 pints.
Cut refrigerated biscuits in quarters. Place 4 tablespoons butter in round cake dish; microwave 1 minute and 30 seconds on High or until butter is melted. Immediately stir the brown sugar and cinnamon into melted butter. Add biscuit quarters, 1/4 at a time; stir to coat with mixture. Arrange biscuit quarters evenly in dish. Microwave 4 to 5 minutes on High, or until biscuits are slightly firm to the touch.
Brown beef, onion and bell pepper in margarine. Add tomatoes (drain and save juice). Simmer for 20 minutes. Cook noodles and drain. Add juice from tomatoes and mix.
Put cream between two layers of vanilla wafers and put Cool Whip on top. Place in refrigerator for 1 hour.
Cut shortening into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular. Add 3 to 6 tablespoons cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds together.
Layer lettuce, celery, hard-boiled eggs, peas, onion, green pepper and bacon bits in order given. Seal top with Miracle Whip mixed with sugar. Top with Cheddar cheese. Refrigerate 8 to 24 hours.
Bring all ingredients to a boil, except ham and chicken broth. Lower heat. Cover and simmer for 10 minutes. Do not drain.
Melt chocolate and butter in heavy saucepan. Remove from heat and stir in sugar; add eggs and vanilla. Beat like mad!
Pour boiling water over the gelatin. Add remaining ingredients and stir well.	Pour into mold or 8 x 12 Pyrex dish and refrigerate until congealed.
Roll biscuits into sticks. Brush with melted butter and sprinkle with cheese. Bake in hot oven at 400° for 10 minutes. Serve with salad.
In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up jellyroll style, starting with a short side. Chill for at least 1 hour (can be made a day ahead). Just before serving, cut into 1-inch pieces. Yields 40 appetizers.
Combine first 3 items and mix until smooth. Blend in lemon juice. Add marshmallows and drained fruit cocktail. Add sliced bananas and stir everything in. Put in dish and freeze. Set out approximately 1/2 hour before serving.
Combine cream of chicken soup and sour cream in large baking dish. Prepare chicken breasts for cooking. Cover each breast with dry beef. Wrap bacon around it and secure with a toothpick. Place on top of the cream of chicken soup/sour cream. Cover the top with slivered almonds. Bake 45 minutes to 1 hour in 350° oven or until done.
Boil milk and add 1 1/2 cups of sugar. Slowly add well beaten eggs. Let cool. Add the Milnot and whipping cream along with remaining sugar and vanilla to taste. Chill this mixture completely before freezing in an electric ice cream machine.
Generously butter cookie sheet and sprinkle 1 1/2 cups chopped nuts over buttered pan.
Wipe chicken dry; make paste of first 5 ingredients. Brush to coat chicken evenly. Stack pieces in bowl. Cover and refrigerate several hours.
In med skillet mix broth, basil, pepper and vegetables. Over med-high heat, heat to a boil. Reduce heat to medium. Cover and cook 5 minutes. Stir in noodles. Cover and cook 5 minutes, stirring often. Add chicken and heat through.
Mix butter, vanilla, brown sugar, sugar, water and eggs together. In another bowl, mix the flour, salt and baking soda. Pour flour mixture into butter mixture and stir until well blended. Add chocolate chips, mixing well. Drop by teaspoonfuls on cookie sheet and bake at 375° for about 10 minutes. Result is soft and chewy cookies. Makes about 3 to 4 dozen.
Place zucchini in an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Cover with plastic wrap. Microwave on High 11 minutes. Drain. Place beef and garlic in 1 quart casserole. Microwave on High 6 minutes. Drain fat. Stir in tomato sauce, salt and Italian seasoning. Mix cottage cheese, egg and parsley. Place alternate layers of the mixtures, cheeses and bread crumbs in baking dish. Cover with waxed paper. Microwave on Medium-high for 15 minutes. Let stand 10 minutes.
Thaw 1 loaf of frozen bread dough. Put 1 teaspoon liquid margarine, 1 teaspoon brown sugar and 1 teaspoon honey in 18 cupcake pans. Divide dough into 18 balls. Let raise until over cupcake pan. Bake at 350° for 15 to 20 minutes. Turn immediately onto foil covered plate.
Mince onions. Combine beef, onions, crumbs, 3/4 teaspoon salt, 1/4 teaspoon pepper and egg. In skillet, heat oil over medium heat. Cook meatballs, 3 to 5 minutes. Remove meatballs with slotted spoon. In skillet, add ketchup, 1/3 cup water, mustard, brown sugar and Worcestershire sauce and bring to boil. Return meatballs to pan. Reduce heat to low. Cover and simmer until hot and cooked, 3 to 5 minutes. Very good.
Soak the bread which has been broken into small pieces in the milk. Cream well the butter and sugar and add the eggs, one at a time. Stir in the vanilla, raisins, pecans and bourbon. Mix with soaked bread.
Heat oil in large pot over medium heat. Add onion, green pepper and garlic; saute 4 minutes or until onion is softened. Add carrot; cover and cook 2 minutes. Add zucchini, chili powder, oregano, cumin and cinnamon; saute 1 minute. Add tomatoes, breaking up with wooden spoon, and salt. Bring to boiling. Lower heat; simmer, partially covered, 15 minutes. Stir in all the beans. Simmer, stirring, until heated through.
Saute onions, garlic and celery in olive oil; set aside. Brown meat together; drain fat. Mix onions, garlic, celery and meat into sauce.
Beat all ingredients with fork. Melt butter in small frying pan. Put mixture in melted butter and fry until brown and slightly soft in middle. Turn with spatula and fry slightly until done. Remove from pan and sprinkle with powdered sugar.
Cream together the sugar, oil, sour milk and eggs. Stir in prunes and all the remaining ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cake is done when tested with toothpick.
Combine sugar, margarine and evaporated milk in a heavy 2 1/2-quart saucepan; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238°, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until blended.
Cook chicken in water and salt until chicken is tender. Reserve broth. Fry onion and green pepper in 1 tablespoon olive oil until vegetables are cooked. Set aside in a large bowl. Fry ham in 1 tablespoon oil until all sides are brown. Add chicken and ham to bowl with onion and green pepper. Add olives and stewed tomatoes.
Mix first 6 ingredients and bake in greased casserole in 350° oven for 30 minutes. Top with French fried onions and brown 10 minutes more. Serves a family of 6.
Place sliced cucumbers in gallon jugs; pour salt over cucumbers, then fill with water. Let stand for 7 days. After 7 days, pour this off. Put 1 teaspoon of alum in each jug, then refill with fresh hot water. Let this stand overnight; pour off. Mix sugar and vinegar; stir well and pour over pickles. Pour off and heat 3 mornings. On the third morning, put pickles in pint jars. Seal.
Brown ground beef with onion, peppers and seasonings. Cook macaroni until tender; drain. Add to meat mixture in casserole dish. Stir in tomato soup and 1/2 of cheese. Mix well. Top with remaining cheese. Bake at 325° for 30 minutes. Just toss a salad and you have a meal.
Cut meat into about 1 1/2-inch strips. Pound flour into both sides of meat. Brown meat on both sides in about 1/4-inch oil. Drain. Salt and pepper the meat. Pour off and discard remaining oil in frypan and return meat to the pan. Pour over enough water to cover. Bring to a boil. Then reduce heat from medium-low to low and let simmer at least 1/2 hour to 45 minutes until very tender.
Mix well and mold into 6 medium size patties. Brown in hot oil for 10 minutes on each side.
In bottom of trifle dish or other large glass bowl, layer as follows: vanilla wafers, chocolate pudding, marshmallows and whipped topping. Repeat layers as needed leaving enough whipped topping for a final top layer. Refrigerate several hours or overnight.
Beat eggs at high speed in a mixing bowl about 5 minutes. Add sugar gradually, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a 13 x 9 x 2-inch greased pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Yields 12 to 16 servings. Delicious with strawberries and whipped cream.
Preheat oven to 350°. Steam broccoli and drain away water. Put in the bottom of a 9 1/2 x 13-inch pan. Take the boiled chicken off the bone and put over broccoli. (Don't put the skin in.) Spoon the soup evenly over the chicken. Put shredded cheese over the soup. Mix the Stove Top according to directions on the box (use chicken broth instead of water). Put over the cheese. Bake in a 350° oven for 45 minutes to 1 hour, until top is crispy.
Sprinkle roast with salt and pepper and roll in flour. Melt shortening in heavy skillet and brown roast slowly and thoroughly. Sprinkle meat with thyme or marjoram and chopped onion. Add water; cover tightly and cook slowly over low heat for 2 1/2 hours or until tender. Turn meat 2 or 3 times during cooking. Add vegetables. Cover and cook until meat and vegetables are tender, about 20 minutes. To make gravy, thicken juices with flour and water paste.
Cream the butter and sugar. Add the rest of the ingredients. Roll into balls and bake for 40 minutes at 250°. Roll in powdered sugar after baking.
Mix well, then place in Ziploc bags and freeze. Makes enough for 4 batches.
Combine in saucepan the first six ingredients. Boil gently 3 minutes. Cool in large mixing bowl. Add eggs, fruits, peels and nuts. Sift together flour, spices, baking soda, salt and baking powder. Add gradually to fruit mixture. Beat well after each addition.
Bring to a boil. Let cool. Remove cinnamon. Serve hot. Makes 4 quarts, 25 cups.
Mix sugar and Karo syrup in Pyrex bowl. Microwave on High for 4 minutes. Mix in peanuts. Microwave on High for 3 minutes. Mix in vanilla and butter. Microwave on High for 1 minute. Quickly mix in baking soda. Quickly pour onto buttered cookie sheet and let harden.
Cream the cream cheese and add powdered sugar until thick. If mixture is too thick, add milk one teaspoon at a time. Ad flavoring of your choice and coloring. Drop or put in mold and then place on wax paper.
Slice meat across grain in thin 1/4-inch strips. Season with pepper. Heat bacon drippings. Add meat and saute until brown on all sides. Add onions and saute 5 minutes. Add consomme. Bring to boil. Cover and simmer 3 minutes. Stir in mushrooms and green peppers. Simmer 5 minutes. Stir in tomatoes; simmer 2 minutes. Blend butter and flour to make paste. Stir into mixture in pan, a little at a time. Cook, stirring constantly, until mixture thickens. Place on preheated platter. Garnish with parsley. Serve with rice.
Add butter, Velveeta cheese, salt and pepper and half and half. Bake at 350° for 45 minutes or until hot and bubbly. Remove from oven and cover with crushed Ritz crackers. Drizzle melted butter over cracker crumbs and return to oven for 15 minutes.
Mix cornmeal, salt, baking powder and milk or water. Add to hot shortening in skillet over high heat. Let a crust form. Give a good stir and lower heat to simmer. Cover and cook 15 minutes.
Sift dry ingredients together, then add the rest of ingredients. Mix well. Bake at 325° until done.
Beat all top ingredients well. Pour into prechilled can. Finish filling with milk or half and half cream. Freeze according to manufacturer's manual. Serves 12 to 15.
Roll out pastry for the bottom of the pan. In saucepan, boil 3 cups of water. On the side, mix sugar with cream of tartar. Add to boiling water and stir until dissolved. Add 36 Ritz crackers one by one into boiling water. Do not stir! Boil 3 minutes. Pour mixture into pastry shell. Sprinkle top with cinnamon and dot with butter. Cover with second pastry shell, if desired. Cook at 350° for 30 to 35 minutes.
Combine ingredients and place in baking dish. Top with crushed potato chips. Bake at 375° for 30 minutes. (This is good served hot as a main dish or served cold on a bed of lettuce, or as sandwich filling.)
Saute onions until tender; add remaining ingredients (except bread) and set aside. Dig the center of the French bread out until only bosee shell is left. Place the cheese mixture in shell and spread evenly. Wrap entire mixture in the bread loaf in foil and bake at 350° for 1 1/2 hours. Serve hot with chips or crackers.
Mix all ingredients together and beat well. Bake at 350 degrees for 20 minutes. Do not overcook.
Mix the first 4 ingredients together and bring to a boil. Boil for 5 minutes. Remove from heat and add peanut butter, Marshmallow Fluff, chopped nuts and vanilla. Mix quickly as this hardens fast. Turn into 2 well-greased pans (8 x 8-inches). Allow to set and cut in squares.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Pour pie filling into prepared dish. Combine remaining ingredients; stir to form soft dough. Drop dough by spoonfuls onto pie filling to form dumplings. Cover with lid or foil. Bake 20 minutes. Remove cover and bake an additional 15 minutes.
In a heavy kettle, fry pork to a golden brown color. Add onions and fry to a light yellow color. Add potatoes; sprinkle with salt and pepper. Add water; cook until potatoes are about half done. Add fish, flesh side down. Cook until potatoes are done (soft). Remove any skin from the fish and break the flesh into coarse flakes. Serve hot.
Bring water to a boil; add bouillon and beef, a pinch at a time. Simmer 15 minutes; add barley, tomatoes and spices. Simmer 10 minutes, add potatoes and simmer 15 minutes. Add vegetables and simmer until all is done. Taste to adjust seasonings. Add more water if needed.
Mix sugar and cornstarch together in top of double boiler; add water. Combine egg yolks with lemon juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. (This takes care of starchy taste.) Add lemon extract, butter and vinegar. Stir thoroughly. Pour into 9-inch baked pie shell. Cover with meringue and brown.
Pour 1 cup boiling water over bran and sugar. Add yeast to the other cup lukewarm water until dissolved. Add to other ingredients, then eggs. Add flour and beat thoroughly. Place in refrigerator overnight or make at 6 for 12 noon. Roll out, cut and let rise 3 hours. Bake at 425° until done.
Mix pineapple juice, orange juice and kool aid. Add ginger ale. When ready to serve add sherbet.