HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together brown sugar and oil. Add eggs, one at a time, and beat well after each addition. Mix in vanilla extract. Sift all dry ingredients together and beat into the batter gradually, alternating with the coconut milk until smooth. Stir in pumpkin puree with a wooden spoon and fold in nuts. Pour into 3 greased and floured loaf pans and set on middle rack of 350° oven until bread tests done. Cool in pans on rack for about 30 minutes, then unmold on rack and cool completely. Good warm with butter.
Mix flour and sugar in a large bowl. Make a well in the center of this mixture. Mix eggs separately. Put eggs, vanilla and melted margarine in the well. Stir well. Scoop approximately 1 teaspoon of batter in each square of waffle iron. Using medium setting, cook until lightly browned. If cookies tend to dry out, place a slice of bread inside container.
Spray cold baking sheet with nonstick spray. Set aside. In a 9-inch pie plate, stir together bread crumbs, Parmesan cheese and paprika until well mixed. In a mixing bowl, place vegetables. Drizzle vegetables with salad dressing. Toss until coated. Roll in crumb mixture. Place vegetables in single layer on baking sheet. Bake in a 450° oven for 9 to 11 minutes. Makes 4 (1/2 cup) servings.
Combine everything but the maraschino cherry in a shaker and shake until well combined. Pour in a tall glass and add the cherry.
Mix the potatoes, vanilla, milk and eggs. Place in baking dish. Stir the margarine, sugar and flour to make a topping. Add the pecans (1 cup) on top and bake for 30 minutes in a 350° oven.
In saucepan, heat oil and garlic; saute for 2 minutes. Stir in flour and clam juice, wine, red pepper flakes and salt. Bring to boil and simmer for 10 minutes. Add minced clams, baby clams and parsley. Return to boil and remove from heat. Cook linguine according to package and then serve with sauce.
Soak the beans in hot water for 10 minutes. Bring to boil 4 cups of water. Add the bacon or ham hock; add beans. Boil for 3 hours. Lower flame; cook until juice thickens.
Place lettuce in oblong dish. Sprinkle celery over lettuce, then onions, peppers, eggs, peas and bacon bits. Spread mayonnaise over all these ingredients. Sprinkle cheese on top.
Sift the sugar. Melt chocolate and butter over low heat. Remove from heat; blend in egg. Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls. Roll in coconut. Chill. Makes about 48.
Cook ziti. Saute sausage. Drain fat. Saute onion and pepper. Mix sausage, cheese, onion and pepper with ziti. Pour on a jar of spaghetti sauce. Bake at 325° for 1 hour.
Mix all ingredients. Make 3/4-inch balls and flatten with a floured fork. Bake at 350° on an ungreased cookie sheet for 10 minutes. Cool completely before removing. Makes 4 dozen.
Mix sugar, mustard, salt, vinegar and lemon juice. Add onion juice and stir thoroughly. Add salad oil slowly, beating constantly and continue to beat until thick. Add poppy seed and beat for a few minutes. Store in a cool place or refrigerator.
In a large bowl, lay your lettuce, celery, onion and peas. Spread mayonnaise. Sprinkle peas with sugar and cheese. Cover airtight. Refrigerate several hours. Before serving, toss. Garnish with tomato and croutons.
Grease casserole. Mix everything together at once and bake at 350° for 35 to 40 minutes.
Cook cabbage in salt water; drain. Melt margarine in pan. Add flour and blend. Add milk gradually. Stir in cheese. Cook until smooth and thick. Alternate cabbage and cheese sauce in dish. Top with buttered bread. Bake at 350° for 30 minutes.
Spread hash browns over 1 stick melted oleo in a baking dish. Mix soup, sour cream, onions, cheese, salt and pepper. Spread over hash browns. Mix corn flakes with 1/3 stick oleo and spread over top. Bake at 350° for 45 minutes.
Preheat oven to 250°. Whisk egg white with 1 tablespoon water until foamy. Add cashews and toss until coated. Strain nuts; shake and drain for 2 minutes. Wipe out bowl and add remaining ingredients. Add nuts and toss until coated. Spread nuts on a large baking sheet in a single layer and bake for 40 minutes. Stir with a spatula and reduce temperature to 200°. Bake 30 minutes longer until dry. Use spatula to loosen from sheet. Let dry completely and store in an airtight container up to 1 week.
Mix cherry pie filling and cherries in ungreased, square baking dish (8 x 8 x 2-inch). Spread evenly. Mix baking mix, nuts, sugar and cinnamon. Cut in margarine until crumbly; sprinkle over cherry mixture. Bake in 375° oven until brown, about 35 minutes. Serve with ice cream if desired. Serves 6 to 8.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon into crust. Chill until set, at least 4 hours. Spoon pie filing over top of pie.
Cream sugar and oleo; stir in eggs and pumpkin and blend in dry ingredients alternately with water. Stir in nuts and raisins. Pour into 2 greased 5 x 9-inch loaf pans. Bake about 70 minutes at 350° or until done when tested in the middle with toothpick.
Combine graham crackers, nuts and vanilla. Add egg whites and sugar. Pour into a greased 9-inch pie pan and bake at 350° for 30 minutes.
Preheat oven to 375°. Beat egg yolks and salt together. Add sugar 1/2 at a time. Blend well. Beat in milk, butter, lemon juice and almond extract. Beat egg whites until stiff. Fold egg whites and coconut in egg yolk mixture. Pour filling into frozen pie shell. Bake 35 minutes.
Mix okra, green tomatoes, Jiffy mix and flour. Put in skillet with hot oil and turn down heat. Stir frequently to keep from scorching.
Prepare cake mix as directed on box. When cool, cut into small squares. Mix pudding as directed on box. Pour pudding over cake and garnish with nondairy topping. If you like, add cherries.
Combine all ingredients in large bowl; mix well. Spread in large shallow pan. Bake at 300° for 45 minutes. Stir often as it browns and burns easily. Serve "as is" with milk or use in cookies and bread.
Mix sugar with rhubarb. Mix eggs with sugar and rhubarb. Mix all other dry ingredients and add to mixture. Turn into 9-inch pastry shell and bake in oven, preheated to 450°, for 10 minutes. Reduce to 350°. Continue baking until done. Cool and add meringue and brown.
Mix all ingredients and pour in greased pan. Cook at 350° for 45 to 50 minutes. Makes 6 servings.
Beat eggs; add sugar, margarine, syrup, vanilla, flour, salt and pecans. Bake at 350° until done.
Mix together cream, milk, eggs, mustard and pepper. Meanwhile, cook bacon. Break up bacon and put in bottom of pie shell. Spread cheese on top of bacon. Pour egg mixture over top of cheese. Bake at 375° for approximately 45 minutes to an hour. Put knife between center and edge to check if done. It should be fairly clean. During last 15 minutes, add strips of bacon to top of quiche, if desired.
Combine first three ingredients. Cut cookies in half. Fill and put together, making a mini cream puff.
Heat oil, saute chopped garlic. Toss in seafoods and saute for 3 to 5 minutes. Add	wine, half and half, lemon wedge, parsley and cheese. Heat linguine and arrange seafood on top. Serve with garlic toast.
In medium-sized saucepan, combine rinsed cranberries, orange juice and water. Stir over medium heat until berries pop. Add chopped oranges and rind. Cook 3 to 5 minutes longer. Makes 3 1/2 to 4 cups. Rich in vitamin C and delicious!
Trim fat from beef and cut filet crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch wide strips (about 2 inches long). Slowly heat large, heavy skillet. Melt 1 tablespoon butter; add beef strips, just enough to cover skillet bottom. Over high heat, sear quickly on all sides. Remove with tongs as meat finishes browning (it should be brown on outside and rare on inside).
Beat egg slightly in medium bowl with fork. Stir in remaining ingredients, just until moistened. Bake in greased muffin tins or use cupcake papers at 400° for 15 minutes.
Cook milk, sugar and butter to soft ball stage. Remove from heat; stir in chopped dates, nuts and vanilla. Beat until too heavy to move spoon. Turn out on cloth sprinkled with 1/2 cup powdered sugar, mixed with 2 tablespoons cornstarch. Roll firmly into a roll (like sausage). Refrigerate until easy to slice.
Boil and debone chicken. Cut leeks up to dark green, then cut light green part of stem into 1/2 to 1-inch pieces. Cut those pieces in half lengthwise and rinse. Flake or pull apart leaves and put in frying pan along with oil and garlic. Saute until soft. Add chicken, salt, pepper and nutmeg. Warm chicken. Add cream and cook until cream is "saucy" 5 minutes. Serve over rice.
Melt butter. Add sugar; mix well. Add 2 eggs and the vanilla; mix well. Stir in flour; mix well, until mixture is stiff. Add chocolate chips; mix well. Place teaspoonfuls of mix onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Put first 4 ingredients in a gallon jar and mix. Add water to fill jar. Chill. When ready to serve, add chilled ginger ale. I add green food coloring.
Combine all ingredients for meatballs except for Worcestershire sauce. Roll into small balls and place on a cookie sheet. Color meatballs with Worcestershire sauce. Bake until crisp at 500° and drain grease.
Melt margarine in microwave bowl. Blend in flour with whisk until smooth. Gradually add milk and continue to blend well. Add other ingredients and microwave on High about 20 minutes or until potatoes are tender, stirring every 5 minutes.
Cream shortening and sugar. Add eggs and mix well. Combine flour and soda and sift into creamed mixture. Add vanilla and nuts and mix. Add mashed bananas. Pour into 2 greased (or spray with Pam) loaf pans. Bake at 350° for 30 to 35 minutes or until brown on top.
Prepare cake mix according to package directions. Pour half of the batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Remove and set aside to cool.
Brown hamburger and onion; drain grease. Spread refried beans in bottom of casserole dish. Mix salsa with hamburger; pour over refried beans. Cover with Saran wrap and microwave 4 minutes. Add cheese; cover and microwave 2 minutes or until cheese is melted. Spread sour cream on top. Add garnishes of your choice and serve with tortilla chips and lettuce.
Cream margarine with sugar and eggs. Add milk and mashed bananas. Sift flour, soda and baking powder together. Add 1/2 to 1 cup chopped nuts, if desired. Combine with creamed mixture and mix well. Bake in loaf pan at 350° for 1 hour.
Drain asparagus, layer in casserole dish; asparagus, soup, bread crumbs. Bake at 350° for 15 to 20 minutes until bubbly and crumbs are browned.
Mix all ingredients thoroughly in a large bowl. Pour into a buttered 9 x 13-inch cake pan. Bake at 350° for 45 minutes.
Mix cream cheese, milk, sugar and Cool Whip. Mix until smooth and fluffy. Break cake in small pieces and place in bottom of pan. Spread with filling, then add more cake pieces. Top with fruit filling and refrigerate overnight or until set.
In a saucepan, combine all ingredients. Heat, stirring often. Thicken, if necessary. Serve over hot biscuits.
Mix well. Spread dough in bottom of greased 9 x 13-inch pan.
Mix butter, milk, salt and pepper. Add Cheez Whiz, Velveeta, Cheddar and Worcestershire sauce. Heat until cheese is melted. Add sliced eggs and mushrooms. Serve over toasted English muffins and sliced Canadian bacon.
Cook squash and onion	together. Mash; add margarine, eggs and soup in dish. Bake at 400° for 10 to 15 minutes. Add cheese and crackers. Return to oven to brown.
Combine sugar and eggs, then add oil and blend well. Add pumpkin; mix well. Sift dry ingredients and add to pumpkin mixture. Add water. Beat well and pour into 2 greased and floured loaf pans. Bake at 350° until done.
Cook cornstarch, sugar and water until thick. Cool slightly; add gelatin. Set aside. Cover bottom of pie shell with strawberries. Add gelatin mixture. Top with whipped cream. Chill.
Whip all ingredients with mixer. Place in medium bowl and refrigerate for 15 to 20 minutes. This salad adds a spark to any meal.
Cream the cream cheese. Add sugar a little at a time, until mixture is stiff enough to knead. Knead until smooth and creamy. Roll into small balls and roll in fine coconut. Chill until ready to serve.
Stir the shortening to soften. Gradually add sugar and cream together until light and fluffy. Add vanilla. Sift flour, baking powder and salt together 3 times; add to creamed mixture alternately with milk, a small amount at a time. Beat until smooth after each addition. Fold in egg whites. Combine chocolate, water and soda; add to 1/2 the batter. Alternate light and dark batters by spoonfuls in paper-lined 10 x 5 x 3-inch loaf pan. Bake at 350° for about 60 minutes. Cool and frost with creamy chocolate frosting.
Cook the cabbage in a large pan. Fry hamburger and onion together. Add tomatoes, red beans and other ingredients. Simmer.
Mix cream cheese, peanut butter, powdered sugar, milk and whipped cream together. Spoon the mixture into the pie crust. Drizzle chocolate sauce over the top. Refrigerate.
Grease 12 cup Bundt pan. Spread pecans on bottom of pan. Place frozen rolls as evenly as possible in pan. Sprinkle with dry pudding mix. In a saucepan on medium heat, melt and stir together butter, brown sugar and cinnamon. Pour this mixture over rolls. Cover with towel and let stand in cool, draft-free place overnight. Do not refrigerate. Next morning after rolls have risen, bake in preheated 350° oven for 30 minutes.
Spray pan with butter flavored spray. Add mushrooms and chicken. Cook until hot. Add vegetables and seasonings. Pour in 1/2 cup water. Cover and cook, over medium heat, for 10 minutes. Add 1/2 cup water and rice. Cover and continue to cook, over low heat, for 15 minutes or until rice is tender.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla and beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes before removing from pans; turn out on rack and cool completely. Yield: 2 loaves.
Saute onions in oil until limp. Add potatoes and water. Cook 10 minutes or until tender. Add milk, spices and clams just before serving and bring to a boil. Allow to cook a few minutes before serving.
Combine rice mix and water in saucepan, bring to a boil. Stir in 2/3 Cup french fried onions, vegetables and cheese. Simmer uncovered for 10 minutes or until rice is tender, stirring occasionally. Sprinkle 2/3 Cup onions over rice just before serving.
Use 3/4 cup pineapple and orange juice; boil and add to gelatin. Add ice cubes; stir 5 minutes until thickened. Remove ice. Stir in sour cream. Reserve 1/2 cup pineapple, 1/4 cup oranges and 1 tablespoon walnuts for garnish. Stir remaining fruit and walnuts into gelatin with marshmallows. Top with reserved fruit and nuts. Refrigerate 4 hours. Makes 8 servings.
Steam broccoli, covered, in 2 inches of boiling water until tender-crisp, about 5 minutes. Drain and cool slightly. In a large bowl, combine broccoli with remaining ingredients. Toss gently until combined. Chill several hours, stirring occasionally. Makes 4 servings.
Place the first 7 ingredients in a quart container and microwave 3 to 4 minutes or until mixture boils. Cool and pour over the cabbage, pepper, onion and pimento all chopped together.
Mix all ingredients for pound cake for 1 to 2 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 60 minutes. Cool 10 minutes then remove from pans.
Saute garlic and onion in olive oil. Add zucchini, celery, potato and parsley. Cook together until vegetables are softened. Add chicken broth (or 2 cups water and 2 chicken bouillon cubes), pepper and salt. Cook for 30 minutes. Put through blender; adjust seasonings. May be served hot or cold.
Peel husks and silk from corn. Trim blemishes. Boil corn 5 minutes, then quickly dip in cold water. Cut kernels from cob; measure 2 1/2 quarts cut corn. Combine corn with onions and remaining ingredients in saucepan. Simmer 20 minutes, stirring occasionally. Pack into clean jars to within 1/2-inch of top, making sure vinegar solution covers vegetables. Immediately adjust covers (lids) as jar manufacturer directs. Process 15 minutes in boiling water bath. Makes 6 to 7 pints.
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 cup full. Bake at 350° for about 25 to 30 minutes or until golden brown. Makes 15 muffins.
Mix cocoa, cornstarch, sugar and water. Cook over medium heat until thickened; stir constantly. Add 1 teaspoon vanilla and 3 tablespoons oleo. Stir well. Serve over ice cream, cake or pie. Refrigerate leftovers in sealed jar.
Put 3 tablespoons butter in pan and lightly saute onions. (Before, rinse crab meat in cold water and remove ligaments if any.) Stir flour in butter mixture; add milk gradually and cook mixture until it thickens. Add slightly beaten egg yolk and crab meat, then season with Worcestershire sauce, mustard, salt, sage, pepper and red pepper. Cook 3 minutes, then stir in parsley and lemon juice. Fill crab shells with the mixture, then sprinkle with buttered bread crumbs. Bake in an oven at 350° for 20 minutes.
Combine chicken, celery, lemon juice, onion and salt. Chill well. Add mayonnaise, grapes, oranges and almonds to chicken mixture and toss well. Serve on lettuce leaves. Makes 12 servings.
Cut potatoes into 1/4-inch thick slices. Place overlapping slices in a buttered 13 x 9-inch baking dish. Mix butter and oil. Brush potato slices with mixture. Pour remaining over potatoes. Sprinkle with garlic salt and thyme. Bake at 400° for 25 to 30 minutes, or until potatoes are done and browned at edges. Serve immediately.
Lightly sprinkle pork chops with salt and pepper. Heat oil in skillet over medium-high heat. Brown pork chops on both sides. Reduce heat. Drain tomatoes and add liquid to pork chops. Coarsely chop tomatoes and add to pork chops; stir in rice. Place a green pepper ring on each chop. Cover and simmer 40 to 45 minutes or until chops are tender. Yield: 4 servings.
In large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt, pepper and remaining water; bring to boil. Reduce heat, cover and simmer for 20 minutes.
Melt butter in a 13 x 9 x 2-inch baking dish, then layer other ingredients in the order given. Do not mix. Bake 30 minutes at 350°. Cut into squares and serve.
Cream sugars and butter. Add eggs and beat well. Sift together salt, baking powder, soda and flour. Add along with vanilla to butter mixture. Grind oatmeal until fine in food processor and add with remaining ingredients. Refrigerate overnight. Roll in small balls and bake on ungreased cookie sheet 10 to 12 minutes at 400°.
Discard brine from the jar of olives and slice olives the long way 4 times. Return olives to jar and fill with water. Change water frequently for 1 day and keep refrigerated at all times. Drain the water and put olives in a big pot. Add remaining ingredients. Mix everything with olives and put back into jar. Refrigerate for at least 4 days, turning over frequently.
Butter or spray a large, long casserole dish. Mix both stuffings and put half in dish. Mix soups, sour cream and chicken. Spoon over stuffing. Layer other half of stuffing over this. Melt butter in chicken broth and carefully spoon on top. Cook about 45 minutes at 350°.
In large pot boil noodles according to package directions; drain. In large skillet, brown beef or turkey, onion and celery until meat is browned and celery is tender. Drain fat. Add the remaining ingredients, except the noodles and cheese. Bring to boil and simmer for 5 minutes. Pour meat mixture and drained noodles into a 3-quart baking dish and mix. Then top with cheese and bake at 350° for about 30 minutes or until cheese is melted and bubbly. Serves 6 to 8. Great with garlic bread and salad.
Drain fruit cocktail and mix well with Jell-O. Add sour cream and fold in whipped topping.
Beat eggs. Add oil and mix. Add vanilla and dry ingredients; mix well. Add applesauce and mix. Stir in nuts, oatmeal and raisins. Drop by teaspoonful and bake at 350° for about 12 minutes.
Cook large green or yellow string beans in salted water until tender. Put in sterile jars. Cover with equal parts of sugar and vinegar that have been brought to a boil. Add one clove of garlic that has been slit and a pinch of dried red pepper to each jar.	Seal in jars.	Ready to use in 10 days. Yield: 4 pints.
Cream together the shortening and sugar. Add and beat until fluffy the eggs. Sift together the flour and cocoa. Add alternately with buttermilk. Dissolve the baking soda in the vinegar. Add to batter. Mix in the food coloring. Pour into greased and floured cake pans and bake at 350° for 25 minutes.
Wipe chicken breasts with damp paper towel. Sprinkle with salt and black pepper. In a bowl, beat together egg and mustard. In separate bowl, combine Parmesan cheese and bread crumbs, mixing well.
Cream butter and sugar until light. Add 6 egg yolks, one at a time, beating after each addition. Add baking soda to sour cream and stir well. Add flour and sour cream to creamed mixture alternately, beginning with flour and ending with flour, mixing well after each addition. Beat 6 egg whites until fluffy and add to mixture. Add vanilla and mix well. Pour into a greased and floured tube pan and bake at 325° for 1 1/2 hours.
In food processor or blender, process bananas until pureed. In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt. Beat in bananas, butter and sour cream. Stir in dates and walnuts. Pour batter into greased and floured 13 x 9 x 2-inch pans. Bake in preheated 350° oven 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack. Dust with powdered sugar before serving. Serves 12.
Brown together the hamburger, onion and celery. Add remaining ingredients. Pour in casserole dish and bake at 325° for 1 hour.
Mix cheese, onion dip and 1/2 beef when smooth. Roll in remainder of beef that was chipped in blender.
Heat oil in skillet on stove over medium heat. Add rice and cook, stirring 5 minutes. Add meat, green onions, ginger, pepper and peas. Push rice mix to side. Break eggs into middle of skillet. Cook, stirring 1 minute, and serve. Makes 6 servings.
Cook chicken until tender. Remove meat from bones and place meat, cut up in pieces, in a 13 x 9 x 2-inch dish. In a saucepan, bring to a boil the soup and chicken broth; pour over chicken. In another bowl, combine margarine, pepper, salt, flour and buttermilk. Mix to form a batter. Pour over top. Bake at 425° for 25 to 30 minutes until top is brown.
Place roast in large roasting pan. Put onion soup mix on top of roast. Pour mushroom soup and water around roast. Cover with heavy foil. Bake at 350° for 2 hours. Add carrots and potatoes and cook for 2 more hours.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Saute chopped onion and celery. Brown ground beef in skillet. Drain off fat and add salt to taste. Spread meat, onion and celery in baking dish. Pour undiluted celery soup over everything. Add chopped pimentos for garnish. Top with 16 ounce package of Tater Tots. Bake 45 minutes until bubbly. Serves 5.
Layer potatoes, green onions and celery. Dot with butter, salt and pepper. Spread half of Cheez Whiz over this and repeat layers. Cover with foil and bake 1 1/2 hours at 325° or until potatoes are tender.
*Andouille or Tasso is preferred but in a pinch Italian sausage will do.
Whip the egg whites stiff, adding the sugar. Beat. Add the salt and chocolate mint chips. Mix. Preheat oven to 325°. Drop mixture by teaspoonfuls onto cookie sheet lined with wax paper. Put in oven and turn off heat. Leave in oven about 12 hours. If using plain chocolate chips, add mint flavoring.
Combine ingredients. Cook on high, stirring constantly. Let cool and let the kids play. It's edible too!