HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in pineapple and zucchini. Combine remaining ingredients. Stir into floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Spread on rack to cool completely.
Combine all ingredients. Put in a greased 10 x 15-inch casserole. Cover and refrigerate overnight. Uncover the next day. Bake at 350° for 1 hour and 15 minutes.
Line 9 or 10-inch pie pan with crust. Add apples and sprinkle with lemon juice. Add sugar, butter, spice, salt and cornstarch. Put top crust on and seal edges. Slash top crust. Bake in 425° oven for 45 minutes to 1 hour. Crust should be brown.
Whip egg yolks and mix all ingredients together. Whip and fold in egg whites. Pour into tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Combine all ingredients. Serve with 6 sliced apples. Refrigerate any unused portions.
Put Cool Whip and orange Jell-O in a large bowl. Mix together well. Add cottage cheese and oranges and mix together real good. Chill until ready to serve.
Wash squash thoroughly. Place in a saucepan with water to cover and bring to a boil. Cover. Reduce heat and simmer 8 minutes until tender but firm. Drain and cool to touch. Cut squash in half lengthwise. Remove and reserve pulp, leaving shell firm. Chop pulp. Combine pulp and next 5 ingredients. Place shells in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture into shells. Bake at 400° for 15 minutes. Sprinkle with cheese and bake an additional 5 minutes. Transfer to serving platter. Yields 8 servings. Contains 34 calories per serving.
Drain pineapple, reserving juice. Add cold water to juice to make 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Add pineapple juice with water. Refrigerate 1 1/4 hours or until slightly thickened (consistency of egg whites). Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges and marshmallows. Spoon into 6-cup mold or 9 x 13-inch dish. Refrigerate 3 hours or until firm.
Beat eggs. Add vanilla, yeast and milk. Mix all liquids and shortening with fingers. Mix dry ingredients with 3 cups of flour. Mix with liquids until dough no longer sticks to fingers. (You may need to add more flour.) Refrigerate dough 5 to 6 hours or overnight. Put damp cloth on top of bowl while refrigerating. Roll out individual cookies and fill with nuts or apricots. Bake at 350° for 15 minutes.
Cream together the margarine and sugar. Add eggs. Sift flour, salt, soda and cinnamon. Add dry ingredients alternately with milk to sugar/egg mixture. Add oatmeal. Stir batter only enough to make it smooth. Add raisins and nuts. On greased pan, drop dough by teaspoonful. Bake for 12 to 15 minutes at 350°.
Combine yeast, sugar and warm water. Add egg, salt and shortening. Stir in all of flour and blend well. Let stand in bowl 30 minutes before making into rolls. Drop in 9 x 13-inch pan with tablespoon. Bake at 400° until done.
Preheat oven to 375°. Over medium heat, melt butter (2 tablespoons) in skillet; add mushrooms and tomatoes. Let mixture cook dry (about 4 minutes). Turn off; pour mixture into mixing bowl. Add thyme and cheese; mix and add pinch of salt and pepper and mix again. Open chicken breast; sprinkle with pinch of salt and pepper. Stuff with cheese mixture. Fold breast around itself. Lay 1 sheet of phyllo dough on clean surface; brush sheet with melted butter and place another sheet over the buttered sheet and brush with melted butter. Cut phyllo in half, making 2 squares. Place one square on top of other, making total of 4 layers of dough. Place chicken breast in middle of phyllo square. Fold around breast, sealing breast inside dough. Place on baking sheet, seam side down. Repeat process for other 3 breasts. Bake for 20 to 30 minutes, depending on size of breasts. Serve immediately while dough is crispy.
Cook noodles, mix tuna, cream of celery soup, cheese and peas. Salt and pepper to taste. Mix well. Add noodles. Put in a 9 X 13 baking pan. Crumble crackers on top. Bake at 350 degrees for 35-40 minutes.
Mix first 5 ingredients. Stir and simmer. Add lobster pieces. Simmer to desired temperature. Do not boil.
Preheat oven to 350°. Place apples, sugar and dry cake mix in layers in a greased 9 or 10-inch square baking dish. Pour melted margarine over top of cake mix. Bake for 30 minutes. Sprinkle with pecans. Continue baking for 15 minutes. Serve warm with ice cream or whipped cream, if wanted.
Mix sugar and cornstarch with 2 tablespoons water and dash of salt. Mix all with 1 cup water and cook until thick. Add food coloring and lemon juice.	Cool and mix with 1 pint strawberries. Pour into pie shell. Top with whipped cream or Cool Whip.
Combine all ingredients; mix well. Pour into well-greased 1 1/2-quart casserole. Bake in preheated 350° oven for 1 hour or until done. Serve piping hot. Good with green salad. Serves 8.
Cook noodles as directed on package; drain and mix with remaining ingredients except cheese. Pour into a 2-quart casserole dish and sprinkle with cheese. Cover and bake at 350° for about 1 hour. Makes 4 to 6 servings.
In a buttered casserole dish, arrange a layer of potatoes, half of the ground beef, all the onion and remainder of beef. Spread the soup over top of casserole. Arrange remainder of potatoes. Cover and bake at 350° for 1 hour.
Line a 9-inch deep dish pie pan with crust. Peel and slice apples; fill crust with apples and red hots (fill to heaping). Sprinkle with lemon juice. Mix oleo, sugar and flour until crumbly. Mix in crushed nuts. Spread on top of apples and red hots. Bake at 350° for about 1 hour until browned and bubbly.
Combine all ingredients in 2 1/2-quart Pyrex dish. Place in oven and bake at 325° until crust comes to top and browns.
Using a large mixing bowl, combine the dry ingredients. Drain the pineapple. Add all of the remaining ingredients to the dry mixture and stir until well blended. Pour the batter into 2 greased and floured loaf pans. Bake at 350° for 50 minutes.
Mix all ingredients and spread in a 9 x 13-inch baking dish. Bake at 375° for	15 to	20 minutes or until lightly browned. Cool completely.
Saute onion in butter. Add meat and cook until all the pink has disappeared. Add celery, carrots, green pepper, beef bouillon cube, hot water and seasonings. Cover and cook for 5 minutes. Mix flour and cold water until smooth and add to mixture. Turn into a 1-quart casserole. Spoon fluffy mashed potatoes around edge of the casserole. Bake at 350° for about 45 minutes or until the top has become a golden brown. Serves 4.
Rinse chicken; pat dry with paper towels. Combine the red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breasts with some of the dressing mixture.
In skillet, cook sausage until browned; drain. Separate crescent rolls into 8 triangles and place on ungreased 12-inch pizza pan with points aimed toward center, press over bottom and up sides to form crust.
Cream butter until light and fluffy. Blend in flour and baking powder (mixed together). Dissolve Sugar Twin in combined vanilla and milk. Stir into flour mixture. Sprinkle in cinnamon and knead so it swirls in. Roll into balls and place on cookie sheet. Smash with fork that has been dipped in water. Bake at 375° for 15 minutes.
Measure 1 1/2 cups juice and water into microwave-safe bowl. Stir in pudding mix. Microwave 6 minutes, stirring every 2 minutes. Cool. Add drained fruit. Refrigerate. Add bananas just before serving.
Brown ground beef and onion; drain off grease. Cook lasagne. In a 9 x 13-inch dish, layer lasagne, beef, then cheese. Make 2 to 3 layers; save enough cheese to cover top. Bake at 350° for 20 to 30 minutes.
Mix sugar, shortening, salt, vanilla and eggs until creamy. Mix flour and cocoa together, then add to sugar mixture, a little at a time, and a little buttermilk at the time, until all is mixed well.
In a skillet, saute onion and green pepper in margarine to wilt; add salt and chili powder. Mix together soups and tomatoes; add sauteed onion and pepper mixture. Quickly dip tortillas in boiling chicken broth to wilt; cut in strips. Layer half of tortilla strips in a greased 2-quart oblong casserole. Layer half of chicken over tortillas; add half of soup mixture and half of cheese. Repeat layers. Bake in 350° oven for 30 minutes until bubbly.
Combine first 5 ingredients in 8-inch square ungreased casserole. Toss lightly to mix. Let stand 30 minutes, stirring occasionally. Combine last 6 ingredients until crumbly. Sprinkle over rhubarb. Bake at 350° for 40 to 45 minutes until rhubarb is tender.
Combine the first 6 ingredients in a large bowl. Add 2 cups boiling water. Stir to melt oleo and cool to lukewarm. Dissolve the yeast in 1/2 cup lukewarm water and add to above mixture. Gradually stir in the flour, enough to make a soft dough. Knead 5 to 8 minutes. Place in a greased bowl and let rise until double in size. Punch down. Let rest 10 minutes. Cut dough into 2 or 3 mounds. Roll each portion to a rectangle. Mix the sugar and cinnamon and spread on dough. Roll up, starting at short end. Fit into greased loaf pans. Let raise again. Bake at 375° for 45 to 50 minutes. Brush with oleo while warm. I bake in 3 loaf pans for a shorter time.
Mix and spread on a cookie sheet covered with wax paper. Freeze 1/2 hour. Break into small pieces.
Mix together all ingredients except blueberries in a medium mixing bowl. Add and fold in blueberries. Pour into muffin tins which have been sprayed with non-stick cooking spray. Bake 20 to 30 minutes at 400°. Serve hot. Makes 12 muffins.
Blend oil and sugar. Add eggs, one at a time (beat well after each addition). Sift dry ingredients; add mixture. Add nuts, pineapple and carrots last. Bake in 3 layer pans at 350° for 10 minutes. Reduce heat to 325° for 30 to 35 minutes.
Form meat into individual loaf size. Place on a piece of aluminum foil. Over meat, place potatoes, onions and carrots. Sprinkle salt over vegetables. Wrap securely and bake 40 minutes at 350°. Makes 4 servings.
Heat oven to 325°. Cook noodles; drain. Mix noodles, cottage cheese, sur cream, onion, garlic, Worcestershire, red pepper sauce, salt and salmon. Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese. Bake, uncovered, for 20 minutes. Makes 5 to 6 servings.
Melt butter in a large skillet. Add vegetables and saute 5 minutes. Add condensed soup, spices and turkey to vegetable mixture. Pour into pie shell and cover with top crust. Press together edges. Bake 10 minutes at 400°. Reduce heat to 350° and bake an additional 40 minutes.
Mix first 3 ingredients; put in crock-pot. Add one kind of meat for each crock-pot of sauce. Cook on low for 2 to 3 hours.
Whisk oil, cheese and dressing. Toss crackers in oil. Bake on cookie sheet at 200° for 15 minutes.
Defrost potatoes and combine in large mixing bowl with 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese; blend together. Place in greased 3-quart casserole and bake at 350° for 45 minutes.
Beat eggs; melt butter. Combine ingredients, except pecans. Mix well and pour into a 9-inch unbaked pie shell.	Top with pecans. Bake at 350° for 35 to 45 minutes or until firm in center.
Mix first 3 ingredients until smooth and then stir in Rice Krispies. Make small balls and flatten. Bake 20 minutes at 325°.
Mix all ingredients; pour into pie shell. Bake for 40 to 45 minutes at 350°.
Grease and flour a 13 x 9-inch baking pan. Spread each ingredient evenly in order given. Put margarine into thin slices and spread over top. Place in middle rack of oven and bake for one hour at 350° or until firm in center. Cool before serving. Serves at least 12.
Mix the first 5 ingredients. Pour on cookie sheet. Bake at 325° for 30 minutes. Stir often so it browns evenly. Cool. Put half in a 9 x 13-inch pan. Drizzle chocolate topping over mixture. Slice ice cream and place over chocolate topping. Drizzle caramel topping over ice cream. Top with remaining crumbs. Freeze overnight.
Combine everything, except 1/2 the cheese, onions and rolls. Put in pan. Bake, covered, at 375°. Separate rolls. Make rectangles (cut lengthwise) into 3 strips. Put on casserole to make lattice top. Top with remaining cheese and onions. Bake for 20 minutes, covered, and 15 minutes, uncovered.
Cook roasting chicken, baked or boiled. If baked, will need to add enough water to juice from chicken to make 4 quarts of liquid. Combine flour, baking powder and salt. Stir in only until blended 2/3 cup milk. Roll out on floured paper or board. Cut in 2-inch squares. Drop individually into boiling liquid. Do not cover. Cook 15 to 20 minutes. Serves 6 to 8.
Preheat oven at 350°. Cream margarine and sugar, combine eggs and sour cream; add to mixture. Stir flour, salt and soda together; add to mixture. Spread 1/2 of dough in 9 x 13-inch pan. Spread pie filling over top of dough. Sprinkle 1/2 of sugar/cinnamon mixture over filling. Spread remaining dough on top and sprinkle with rest of sugar/cinnamon mixture. Bake for 45 minutes. Serve warm. Delicious.
Preheat oven to 375°. Grease baking dish with butter. In a freezer bag, finely crush Ritz crackers, then mix rest of ingredients. Drop chicken, one piece at a time, into freezer bag. Shake until well coated and place in baking dish. Bake 20 minutes. Turn and add 2 tablespoons of melted butter and remaining cracker mixture. Return to oven and bake until done (approximately 20 minutes more).
Layer ham, then eggs and sprinkle cheese all over top. Cover with top crust. Bake at 375° for 45 minutes or until crust is golden brown.
Mix all wet ingredients together. Add and beat in dry ingredients. Stir in nuts and raisins (optional). Pour batter into a greased 9 x 13-inch pan.
Put chopped lettuce in a bowl. Add tuna and Miracle Whip; mix. Add peas, tomatoes, several dashes of hot sauce and a little pepper. Mix again. Adjust seasoning. Now, you can either put some dry noodles in a bowl and put salad on top or mix in the dry noodles and serve chilled. Remember the dry noodles will get soggy, so don't add until you are ready to serve.
Pour into an uncooked pie shell. Bake 45 minutes in 300° oven.
Melt butter in dish. Pour macaroni into melted butter and stir until coated. Sprinkle grated cheese through macaroni. Pour milk over all. Bake at 325° for 1 hour.
Mix pudding, water and milk. Chill 5 minutes. Mix in sour cream and Cool Whip. Layer in large bowl with bananas and vanilla wafers.
Mix the first 4 ingredients well. Store in an airtight container. Stir mix before each use.
Mix all ingredients, except ketchup, together in 9 x 9-inch casserole dish. Spread ketchup over top of meat loaf. Bake at 350° for 45 minutes.
Cream together the shortening and sugar. Add eggs and applesauce. Sift together dry ingredients; add to the first mixture, alternating with water. Stir in nuts and raisins. Bake in a 13 x 9-inch pan for 45 minutes at 350°.
1. Beat margarine at medium speed with an electric mixer until fluffy; gradually add sugar and beat well. Add eggs whites, sour cream, milk, and vanilla. Beat well. 2. Combine flour and next 3 ingredients. Stir well. Add flour mixture to creamed mixture, mixing well. 3. Pour into a 13 x 9 x 2 baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden toothpick comes out clean. 4. Cool in pan or a wire rack. Spread creamy chocolate frosting over cooled brownies and cut into squares.
Mix pudding, using only 2 cups of milk; beat for 1 minute. Fold in whipped topping. Line bottom of 12 x 9-inch pan with whole graham crackers. Spread 1/2 of pudding mixture on top. Layer again with graham crackers and the rest of pudding. Top layer with graham crackers again and spread chocolate frosting over them. Chill for 12 to 14 hours before serving.
Stir together; bring slowly to a boil. Watch carefully as it sticks. Boil 5 minutes. Pour over 1st mixture and stir until thoroughly blended. Pour in buttered pans. Makes 3 (9 x 9-inch) pans. Will freeze.
Mix tomato paste, garlic salt and oregano in bowl with fork. Arrange crackers on ungreased cookie sheet. Spread about 1 teaspoon tomato paste mixture on each cracker with spatula. Top each cracker with 1 pepperoni slice. Sprinkle the pepperoni with shredded cheese. Place in oven at 350° until melted.
Heat tuna and cream of chicken together. Boil noodles until done; drain. Mix together. Serves 4 to 5 people.
Combine cocktail sauce with grape jelly in saucepan. Heat over low heat until jelly is dissolved. Add wieners or meatballs. Serve hot in chafing dish or warming tray with toothpicks.
Sprinkle yeast over water in a small bowl. Stir to dissolve. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour, if needed. Shape into a ball and place in a greased bowl; turn to coat. Cover and let rise until doubled, about 1 hour. Preheat oven to 425°. Sprinkle two round 12-inch pizza pans with cornmeal. Punch down dough and divide in half. Roll or pat into two 12-inch circles. Top as desired. Bake 20 minutes or until crust is golden brown.
Cream shortening and sugar; add egg, vanilla and peanut butter. Beat well. Mix in sifted flour, soda and salt. Shape into small balls and flatten. Bake on cookie sheet 10 minutes in moderate oven (375°). Makes 44 small cookies.
Mix cake as per package directions. Add rest of ingredients and stir until combined. Pour into buttered tube or Bundt pan. Bake at 350° for 40 to 50 minutes.
Cut sausage into 1/2-inch pieces. Discard casing. Cook sausage, onion and garlic in oil in skillet until meat is no longer pink. Add broth, picante sauce, rice and saffron. Bring to a boil. Cover and simmer 10 minutes. Stir in chicken. Cover and simmer 5 minutes. Stir in shrimp and peas. Cover and simmer 5 minutes. Remove from heat and let stand 5 to 10 minutes, until liquid is absorbed. Serves 6 to 8.
Cut shortening into mixture of flour, sugar and salt until crumbly. Beat water, vinegar and egg together. Stir into flour mixture. Divide into 4 portions. Shape into patties and wrap in waxed paper. Chill for 30 minutes or up to 3 days.
Melt butter; add sugar and milk. Bring to a boil and continue boiling for 6 minutes, stirring constantly. Remove from stove and add chocolate chips, chocolate squares, marshmallows and nuts. Stir until melted. Beat rapidly for 1 minute. Pour into greased pan. Cool and cut into squares. Makes 5 pounds.
Brown ground chuck; mix together onions, soup and peas and add to ground chuck. Pour into baking dish and place Tater Tots on top. Bake at 325° for 1 hour.
Add horehound to hot water and cook about 20 minutes; strain. Add sugar and cook until syrup forms a hard ball when dropped in cold water. Pour into greased pan. When cool, form into small balls or cut into squares.
Mix soup, chiles, sour cream and cheese, stirring over medium heat. Cook tortillas and dip into mixture. Put 1 1/2 tablespoons chicken into each tortilla and roll each one. Pour rest of mixture over enchiladas. Sprinkle the cheese over top and put in oven 15 minutes at 350°. Serves 2 to 6.
Mix all ingredients together and place in 9 x 13 dish. Put in freezer until serving time. Top with pecans before serving.
Thaw potatoes; mix all ingredients except corn flakes. Place in 9 x 13-inch pan and bake for 1 hour at 375°. During last 5 minutes of baking, add corn flakes to top.
Cook and bone chicken in salted water. Place broccoli in bottom of casserole. Lay chicken on top of broccoli. Combine other ingredients and pour over top. Sprinkle with bread crumbs. Bake at 350° for 45 minutes.
Preheat oven to 425°. Cut potatoes lengthwise into 1/4 inch thick slices, then cut into fry shaped strips. Pour oil into bowl and toss to coat. Spread on baking sheet and sprinkle with salt and pepper. Bake 20 minutes and then turn potatoes and bake until crisp, about 15 minutes.
Grate cheese; add flour. Cream the butter. Cook at 400° about 10 minutes until golden brown.
Combine figs, sugar and jello. Cook until thick and transparent (about 35 to 40 minutes). Makes 4 pints. Wash jars in hot, soapy water. Rinse well. Place jars and lids in pot of boiling water. Boil at least 10 minutes. Remove jars from hot water. Place on clean dishcloth. Fill jars with jam. Place lids on jars and seal tightly.
Soak first 4 ingredients overnight; next morning, rinse twice, then add to remaining ingredients. Bring all ingredients to a rolling boil. Use in potato salad, macaroni salad, etc.
Mix pecans and coconut. Drain pineapple; add lemon juice and mix with condensed milk. Fold in 1/2 of Cool Whip and mix. Pour in pie crust. Put in refrigerator and top with Cool Whip.
Beat oil and lemon juice. Stir in all other ingredients. Chill thoroughly. Serves 8 to 10.
In a small bowl, whisk oil, vinegar, sugar, pepper and contents of noodle seasoning packet; set aside.
Combine Marshmallow Creme and softened cream cheese; mix until well blended. Makes 2 cups.
Remove crusts from bread and cut into cubes. Alternate layers of bread and cheese in an 8 x 12-inch or 9 x 13-inch baking dish. Beat eggs slightly. Add milk and salt. Pour over bread and cheese. Place cubed ham and mushrooms on top. Pour melted butter over all. Refrigerate overnight. Following day, bake at 350° for about an hour or until firm and golden brown. Cut into squares and serve warm. Serves 6 to 8.
Combine pie filling mix, milk, sugar and egg in saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and 1 cup coconut. Cool about 5 minutes, stirring once or twice. Pour into pie shell. Cover with waxed paper. Chill at least 3 hours. Cover with whipped cream and sprinkle with remaining coconut. Yields 4 to 6 servings.
Mix all ingredients well. Bake in a 9 x 13-inch pan for 30 minutes at 325°.
Preheat oven to 350°. Beat sugar, oil, eggs, and vanilla. Combine flour, baking soda, cinnamon and salt. Add cocoa. Add nuts and zucchini. Mix well and spread on a greased and floured 13 x 9-inch pan. Bake 35 to 40 minutes or until mixture tests done. Frost with the following:
Rub wooden bowl with 1 cut garlic clove; crush the rest. Allow some garlic in the bowl. Mix in 1 cup anchovies, oil, salt, dry mustard and pepper. Chop lettuce. Add mixture to lettuce; squeeze lemon over salad and toss. Sprinkle with Parmesan cheese and croutons.
Cook carrots and broccoli in boiling water 3 to 4 minutes or until tender; drain. Pour warm water over snow peas to thaw; drain. In large skillet, warm Ranch dressing over moderate heat until almost simmering. Do not boil. Add noodles and veggies; toss to coat. Remove from heat; sprinkle with cheese and parsley. (Use diet Ranch to cut calories.)
Mix every thing except vanilla and peanut butter in a boiler and cook to a soft ball stage. Stir in vanilla and peanut butter and stir until stiff. Put into a buttered pan and pat down with the back of the spoon.
Slowly brown pork chops in a large skillet (electric skillet is fine) until they are nicely browned. Remove chops and set aside. Keep some of the drippings in the skillet and brown the contents of the box of beef Rice-A-Roni until light golden in color. Add stewed tomatoes and water to the Rice-A-Roni in the skillet. Add the browned pork chops to the mixture and cover the skillet with a lid. Simmer for 15 to 20 minutes (with the lid on). Serves 4 to 6.
Chop nuts, dates and orange slices into small pieces and add coconut. Melt butter and pour over mixture.
Mix dry ingredients. Add milk, cook, stirring until thickened. Add small portion into eggs; blend well. Pour egg mixture into hot mixture. Cook, stirring until thickened. Remove from heat; add vanilla and butter. Pour into baked pie shell. Top with meringue or whipped topping.
Arrange chicken in greased baking dish. Drain sauerkraut and spread over all. You may not need all of it.
Drain salmon. In medium bowl, mix salmon, egg and onion. Stir in flour. Form into patties and fry until golden brown.