HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine; gradually add sugars. Cream until light and fluffy. Add eggs and vanilla and mix well. Sift together flour, soda and salt. Gradually add to creamed mixture. Beat well after each addition.
Beat eggs; add sugar, vanilla, oil and grated zucchini. Mix together. Sift together flour, cinnamon, salt and baking soda. Mix the zucchini mixture and flour mixture together by hand. Add chopped nuts. Grease and flour 3 large bread tins. Fill each tin 3/4 full and bake at 350° for 45 minutes. Cool 15 minutes and remove bread from tins.
Place each lettuce leaf on individual salad plate. Put a slice of pineapple on each leaf. Peel and cut bananas in half crosswise. Place a half banana in each pineapple ring, cut side down. You may have to trim the banana a bit to make it stand upright in the pineapple ring. Put a tablespoon of mayonnaise and a cherry on top of each banana half. Serves 4.
Cook to soft, firm ball. Remove from heat and stir in butter and vanilla. Pour into buttered pan and let cool before cutting.
Blend cake mix, butter and 1 cup milk. Spread half of the batter in a greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Melt chocolate and shortening over low heat. Add sweetener, vanilla and eggs; stir well. Stir in remaining ingredients. Blend well. Pour into greased 8-inch pan and bake at 325° for 20 minutes.
Mix well first 5 ingredients. Press in cake or jelly roll pan. Bake 12 minutes at 270°. Cool. Mix melted chocolate and peanut butter together. Spread over baked layer.
Heat 1 cup sugar, brown sugar, milk, flour and butter until dissolved; let cool. Beat 1 whole egg, 3 egg yolks and vanilla. Add to cooled vanilla. Pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes. Turn oven down to 250° until firm on edge (10 minutes). Beat whites, 1/2 cup sugar and 1 teaspoon vanilla for meringue. Top and brown.
Mix all ingredients well. Pour into a buttered casserole dish. Top with potato chips and bake at 350° for 30 minutes.
Cook together the first 7 ingredients on top of stove. Bring to a boil and cool. Add the remaining ingredients. Bake in a 300° oven for 2 hours. It is important that it bake the 2 hours.
Beat well egg whites. Add sugar slowly. Continue beating until mixture stands in firm peaks. Fold into egg mixture Ritz crackers, rolled fine and walnuts, cut fine. Pour into buttered pie pan. Bake for 30 minutes at 350°. Cool; spread chocolate whipped cream, leaving edge bare. Keep in fridge until ready to serve.
Mix sugar, cinnamon and corn flakes together. Take a scoop (rounded) of vanilla ice cream and roll it in the mixture. Beat eggs. Dip the ice cream in the eggs. Roll in the corn flake mixture for a second time. Deep fry in hot grease for 15 seconds. Put in an ice cream sundae glass and top with whipped cream, if desired.
First, in a medium bowl, mix together the broth, parsley, onion, soy sauce, oil and ginger. Add chicken; toss until well coated. Cover and marinate in refrigerator for 15 minutes. Drain chicken. Place chicken on skewers. Sprinkle with sesame seed. Place on broil pan; broil 4 inches from heat for 3 minutes. Turn over and broil for 3 to 5 minutes, until done.
Pour milk into bowl with sugar. When lukewarm, add yeast in water. Stir in enough flour to make pancake batter texture. This is called the "sponge". Let stand until bubbly, about 1/2 hour in warm place. Then mix in rest of ingredients and set with flour. Leave it sticky. Let rise 1 hour in warm place. Punch down and let rise 1 more hour. Form into buns and put in greased pan. Let rise, then bake. Butter tops when done. Bake at 400° for 15 minutes.
Cover a cookie tin with aluminum foil. Cut the broilers (if using) into quarters. Season the oil with Lawry's salt (can use regular pepper), pepper, paprika and garlic. Using a pastry brush, apply the seasoned oil to the chicken pieces; roll them in the corn flake crumbs. Place the chicken pieces in shallow pan. Bake in a 350° oven for 1 1/4 hours.
Mix cornstarch, 1/2 cup sugar and salt in double boiler top. Slowly stir in water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover, cook 10 minutes, stirring occasionally. Beat egg yolk and 1/2 cup sugar. Blend a little hot mixture into egg yolks. Stir all remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water. Gently stir in margarine, lemon rind and juice. Cool to room temperature. Turn into pastry shell. Beat egg after each addition. Continue beating until stiff peaks form. Spread some meringue around edge of filling, first touching crust all around then fill in center. Bake in 350° moderate oven 15 to 20 minutes, or until meringue is lightly browned. Makes 6 to 8 servings.
Preheat oven to 350°. In small bowl, combine baking powder and salt; set aside. In large bowl, combine butter and sugar. Beat in eggs, one at a time; beating well after each addition. Mix in vanilla and almond extracts. Gradually add in flour mixture alternately with milk. Stir in chocolate morsels. Pour into greased and floured 12-cup Bundt pan. Bake at 350° for 70 to 75 minutes. Remove from oven; cool in pan for 10 to 15 minutes. Turn onto wire rack or serving plate to cool. Top with Chocolate Glaze.
Combine cereal, pretzels, potatoes, and nuts in large roasting pan. Combine oil, brown sugar, Worcestershire, and garlic salt. Pour over first set of ingredients and toss to coat. Bake in 250° oven for 1 1/2 hours, stirring frequently.
Mix together the sausage, cheese and biscuit mix. Shape into small balls and bake at 325° for 20 to 25 minutes.
Mix margarine and cheese; add flour and pepper. Mix well. Add Rice Krispies. Shape into small balls. Bake on greased cookie sheet at 375° for 10 to 15 minutes.
Line six 1/2 cup or eight 1/3 cup heart shape or other molds with damp cheesecloth squares, allowing the cheesecloth to hang over edges.
Combine fruit and juice in blender. Blend until smooth. Add ice slowly until desired thickness. Serves 6.
Cream brown sugar, white sugar, shortening, vanilla and eggs. Add flour and oatmeal. Pour into 11 x 7-inch pan. Bake in 300° oven for 30 minutes. Don't overbake. Melt chocolate and spread over bars. Sprinkle with nuts and coconut.
Bring sugar and Karo to boil. Remove from heat. Add peanut butter and Rice Krispies. Spray 9 x 13-inch pan with Pam. Press Krispies in pan.
Cook broccoli according to package directions. Beat eggs. Add soup and mayonnaise. Mix well. Pour into casserole dish. Add cooked broccoli, cheese and cooked rice. Stir well. Bake in a 375° oven for 40 minutes or microwave 20 minutes covered.
Place chicken, potatoes and vegetables in a lightly greased 13 x 9-inch pan. Combine soup, water, broth, gravy and pepper in bowl. Stir until smooth. Pour evenly over chicken mixture. Combine biscuit mix, milk and butter; stir until smooth. Pour biscuit mixture on top of other ingredients. Bake in 400° oven for 45 to 50 minutes.
Cut round steak into serving size pieces and brown. Drain can of mushrooms. Place steak in slow cooker. Mix soup mix, water, mushroom soup and mushrooms and add to slow cooker. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes.
Spread mixture evenly over cooled crust. Spread with chilled blueberries on top. You may use different fruits of your choice.
Mix altogether. Beat for 4 minutes. Bake 40 to 45 minutes in 2 loaf pans at 350°.
Mix Crystal Light as directed on package. Pour 6 to 8 ounces Crystal Light lemonade into blender. Add Hi-Energy Vanilla Supplement and Sweet 'N Low. Blend well. Add ice gradually and blend until smooth.
Place browned meat in bottom of crock-pot. Layer prepared vegetables on top. Pour in juice. Cook for 4 to 5 hours on high. If you use rice, add during last hour of cooking. Serves 6 to 8.
Cream shortening. Add sugar gradually and beat until light. Add eggs; blend well. Add vanilla. Add flour and salt; mix thoroughly. Add nuts and mix. Drop by scant teaspoonful 2 inches apart on greased cookie sheet and with back of spoon, press thin as possible. Bake at 352° for 10 to 12 minutes. Roll at once over handle of spoon as they harden rapidly. Will make 3 dozen.
Sift dry ingredients. Add milk, oil, eggs and vanilla. Beat well and add hot coffee. Batter will be very thin. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cover tea bags with about 4 cups water. Bring to a rolling boil. Cover and let set 10 minutes. Strain into gallon container. Add sugar, stir very well, then add frozen orange juice and frozen lemonade, stir until dissolved. Finish filling with cold water to make a gallon. Refrigerate. This is a very refreshing beverage!
Mix hominy, chilies and soup; bake at 350° for 30 to 40 minutes. Cover with crumbs and brown.
Saute garlic and oregano in oil. Add shrimp and saute till done. Add sauce and wine; serve over your favorite pasta.
Heat oven to 350°. Combine softened cream cheese, margarine and sugar; mixing until well blended. Add eggs, one at a time, mixing well. Blend in vanilla. Sift together dry ingredients; add alternately with milk, mixing well after each addition. Pour into greased and floured 13 x 9-inch pan. Dot with preserves. Bake at 350° for 35 minutes.
Combine hamburger, eggs, salt, pepper, soup mix, milk and crumbs. Shape into loaf. Place in greased baking dish. Blend remaining ingredients. Spread over top. Bake at 350° for 1 hour.
Combine butter, flour, brown sugar, egg and vanilla to make dough. Spread on 14-inch pizza pan. Bake at 375° for 12 minutes. Spread with peanuts, marshmallows and chocolate chips. Bake for 6 to 8 more minutes.
Combine first 4 ingredients. Add oil slowly, then stir in poppy seed. Makes 1 quart.
Heat oven to 350°. Saute sausage lightly; place in bottom of deep casserole. Cook zucchini and onion in frypan with butter until tender, but not brown. Remove from heat and toss 4 tablespoons flour with zucchini mixture. In medium bowl, mix cottage cheese, grated cheese, eggs, salt and 1 tablespoon flour. Spoon evenly over zucchini mixture; spread half of tomato sauce over all. Bake at 350° for 30 to 35 minutes. Top with Mozzarella cheese. Bake 2 minutes more. Serve while hot.
Cook for 30 minutes and stir until Grape-Nuts settle at bottom of pan, then cook another 30 minutes. Place in baking dish in 375° oven for 1 hour.
Cook beans in bacon drippings. Meanwhile, melt butter in saucepan. Add onions. Cook until onions are transparent. Remove from heat. Mix flour, salt, pepper, mustard and Worcestershire sauce. Blend into cheese mixture. Heat until mixture bubbles. Remove from heat and gradually stir in sour cream. Cook over low heat, stirring constantly, just until mixture thickens. Cook an additional 2 or 3 minutes longer, stirring constantly. Do not boil. When beans are tender, draining if necessary, add to sauce. Toss beans gently until well coated with sauce.
Put jello in boiling water. Add cream cheese and dissolve. Add juice of pears; mix. Place in refrigerator and let partially congeal. Remove and beat. Add mashed pears, nuts and Dream Whip. Blender may be used.
Line oblong casserole dish with aluminum foil (for easy cleanup). Mix first 4 ingredients together and pour into casserole dish. Place chicken pieces on top. Sprinkle with paprika. Cover. Bake at 400° for 1 hour. Turn chicken over. Sprinkle with paprika. Bake 15 minutes more until chicken is done.
Preheat oven to 375°. Cream together sugar, Crisco and peanut butter. Add remaining ingredients, except kisses. Spoon on cookie sheet. Bake for 10 to 12 minutes. When cookies are taken out of oven, push in a kiss. Let cool so kisses can set again. Makes about 3 dozen cookies.
Combine all ingredients except yogurt in blender; process until smooth. Add yogurt and process until blended. Contains 135 calories and 1 gram fat.
Cream butters; beat in sugars, then eggs and vanilla. Add dry ingredients that have been sifted together. Add extra flour if needed to make mixture stiff enough to drop cookies. Arrange by spoonfuls on greased cookie sheet; press flat with floured fork. Bake at 350° until golden brown.
Combine partially thawed hash browns, soup, milk and half the onion rings. Pour into greased crock-pot. Add salt and pepper. Cover and cook on low 8 to 9 hours or 3 hours on high. Sprinkle remaining onion rings over the top before serving.
Mix all ingredients except bread. Add bread until it's pretty thick. Bake at 350° for 45 minutes.
To flour, add powdered milk; blend in remaining ingredients, mixing well. Drop from tablespoon onto hot griddle. Turn when bubbles form on top. Serve with butter and syrup or fruit topping.
Sprinkle dry Jell-O over the Cool Whip. Add cottage cheese. Add remaining ingredients. Mix well and serve.
Dissolve yeast in warm water. Beat egg in another small bowl. In a large bowl, mix sugar, oil, salt and milk. Stir until lukewarm, then add yeast and egg. Add flour until dough is soft, but not sticky. Knead on floured board. Place in washed, oiled bowl and let rise 1 to 1 1/2 hours in a warm place. Turn out on board and cut into 32 pieces.
Saute meat and onions in oil until brown; drain. Add tomato paste, tomato sauce, tomatoes and green peppers. Simmer 10 minutes, stirring occasionally. Blend cheese, seasonings and zucchini in. Simmer for 5 minutes. Pour mixture into 8 x 12-inch baking dish. Sprinkle with Parmesan cheese. Bake 45 minutes at 350°.
Place 1 flour tortilla on a plate or paper towel. Spread grated cheese and optional ingredient(s) on tortilla. Cover with second tortilla. Place a paper towel on top and put into microwave. Heat on High for 30 seconds. Pull out and remove paper towel. Cut in half and enjoy. Serves 1.
Combine all ingredients. Bake in greased 9 x 13-inch casserole dish at 350° for 30 to 40 minutes.
Mix together all ingredients. Fold in soy mayonnaise. Stir and chill.
Mix together cherry jello, lime jello and crushed pineapple. Put on stove and cook until boiling. Take off stove and add Coke and nuts to mixture. Stir in pan well; pour in bowl and refrigerate.
Saute onions in oil. Add rice, then remaining ingredients. Cook about 1/2 hour on low heat.
Wash, dry and remove the stems of the mushrooms. Melt the butter in a skillet; saute the mushroom caps, hollow side up, for 3 minutes. Transfer to a buttered shallow baking dish.
Beat egg yolks until thick and lemon colored; gradually beat in 1/4 cup sugar. Add vanilla. Beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until soft peaks form. Fold yolks into whites. Sift together flour, baking powder and salt; fold into egg mixture.
Bake slow for 1 hour at 300°. Can divide evenly between 2 loaf pans and bake at 300° for approximately 45 minutes or until done.
Mix all ingredients together in a bowl. Cover. Refrigerate and they're ready to eat in 24 hours. Keep cool in refrigerator.
Slice apples into a greased 8 x 8-inch pan. Mix cinnamon and chopped nuts over sliced apples.
Mix all together. Pour in an unbaked pie shell and bake about 1/2 hour at 375°.
Combine 1 can of the following undiluted frozen concentrates: orange juice, lemonade and limeade. Add one tray ice cubes and 46 ounce can of pineapple juice. Mix and chill. One hour before serving, add 1 quart peppermint ice cream. Blend with mixer. Thaw 1 package strawberries (or use fresh) and add to juice mixture. Add 1 quart well chilled ginger ale and serve immediately. Makes 4 quarts.
Beat eggs; add sugar, salt, flour and baking powder. Mix well. Add pecans. Drop batter in very small muffin tins. Bake at 375° for 10 minutes.
Mix altogether and bake at 350 degrees. Makes 8 to 10 dozen.
Boil wieners. Mix barbecue sauce, syrup, sugar and cinnamon. Add wieners. Transfer to crock-pot or slow cooker; simmer for 30 minutes. Serve warm.
Preheat oven to 350°. Mix together onion, soup, sour cream, margarine, cheese, salt and pepper. Add potatoes and place in a greased 9 x 13-inch pan or casserole dish. Bake 45 to 60 minutes.
Combine first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator. Remove chicken and coat each piece with bread crumbs. Arrange in shallow baking pan. Bake uncovered at 350° for 45 minutes. Serves 8.
Heat ginger ale and orange juice and put over marshmallows; cool. Mix Cool Whip and marshmallows together. Break up cake in bite size pieces. Place cake in bottom of pan, a layer at a time. After layer of cake, spread marshmallow mixture. Repeat until all is used. Sprinkle nuts and coconut on top and place in refrigerator overnight or until firm.
Stir all ingredients together in large container and freeze; drink will be slushy. Great for party or New Year's Eve, but keep away from children.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients and mix well. Chill. Serve with assorted vegetable dippers or potato chips.
Follow pkg directions to make jello. Add a can of pie filling & chill. Use any combination of jello & filling; top with whipped cream & serve.
Cook 1 hour at 350° in 13 x 9 x 2-inch greased pan.
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, mustard and poultry seasoning. Mix well. Shape into 40 balls. Roll in corn flakes. Dip in melted butter. Bake at 450° for 10 minutes. Serve on cocktail picks.
Combine butter, sugar and nuts and heat slowly to boiling. Boil to 300°, stirring constantly while candy cooks. Pour out on greased baking sheet and spread flat. Melt Hershey bar to spread over cooked mixture on cookie sheet. Add additional nuts on top, if desired. When hardened, crack with knife and let set one week.
Mix all ingredients together. Refrigerate for several hours before serving. Garnish with maraschino cherries on top for color.
Cook dried apricots in 1 cup water. Cream butter and sugar. Add egg, salt and buttermilk. Sift flour, soda and baking powder; add nuts. Mix with batter. Fold in apricots. Let stand 20 minutes. Bake in large loaf pan for 1 1/4 hours at 350°.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour milk evenly over crumbs and top with chips. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. If desired, melt 1 cup semi-sweet chocolate chips with 1 1/2 teaspoons shortening. Drizzle evenly. Cut into bars. Store loosely covered at room temperature.
Spray casserole with Pam. Layer chicken on bottom. Layer your favorite cheese. Layer prepared stuffing. Pour soup and water mixture on top. Cover with foil. Bake at 350° for 1/2 hour, covered, and 15 minutes uncovered.
Cook stewing hen in crock pot or regular pot for 7 to 8 hours. Salt and pepper to taste and cover the hen with water. Cook on low heat. To make your dumplings mix flour, salt and enough cold water to make a soft dough. Cover and set in refrigerator for two hours. Take out and put on floured surface. Work more flour in to make a stiff dough. Divide into 5 parts, roll out thin and cut into strips. Place wax paper on cookie sheet and lay strips on cookie sheet side by side. Repeat layers on wax paper until all dough has been used. Cover and freeze overnight. When ready to cook dumplings remove the hen parts from the broth. Transfer broth to a large pot and bring broth to a boil. Break frozen strips of dough and drop into broth until you have enough dumplings. Turn heat down, cover and simmer for 10 minutes.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Mix all the ingredients together. (You can melt the butter to make it easier.) Bake for 60 to 75 minutes or until a knife inserted in the center comes out clean. Let stand 6 hours before serving. Freezes very well.
Cream shortening and sugar; add egg and beat well. Add flour, sifted with salt, baking powder, soda and cocoa, alternately with milk and vanilla. Add coffee. Fill greased (or paper lined) cupcake pans 2/3 full. Bake at 375° for 20 minutes. These are very light, moist and rich brown and a delicious treat. Makes 1 1/2 dozen.
Dip each biscuit in melted butter, then in sugar and cinnamon, then in nuts and coconut. Stack them on end in tube pan. Put excess mixture on top of coffee cake. Bake 1 hour at 300°.
Mix well and roll in flour. Drop the balls in boiling water, they are finished when they rise to the top.
Mix butter, sugar and flour. Spread into 9 x 13-inch pan and bake 10 minutes at 350°. Pour 1/2 milk over baked crust. Sprinkle nuts over milk and pour remaining milk over nuts. Bake until lightly browned.
Mix ingredients and pour into buttered baking dish. Bake at 400° for 20 minutes. Add topping and continue baking for 10 minutes.
Cut up onion; simmer with butter in pan until onion is tender. Add the can of tomatoes (cut up) and 1 can water, then add the tomato paste. Stir and simmer on low heat for about 30 minutes. (Add meat if desired.) Add cooked noodles; sprinkle with Parmesan cheese.
Slice cucumbers, peppers and onions.	Pack into jars. Heat and cook sugar, vinegar and spices for 5 minutes. Pour over cucumbers, peppers and onions in jars, and seal.
Soften cream cheese and add all ingredients, using 1/2 of the pecans. Mix well and form into ball. Roll in remaining nuts.
Combine in saucepan the butter and flour. Heat until butter has melted. Add cream and milk. Cook until dissolved.
Cream butter, Crisco and sugar. Add eggs one at a time. Sift flour and baking powder. Add to mixture alternately with milk, beginning and ending with flour mixture. Add extract. Spray tube pan generously with Pam. Bake at 350° for 1 hour and 35 minutes.
Brown hamburger and onion. Add beans. Fry. Blend tomatoes and pepper. Add to meat mixture. Mix. Add Spanish rice. Mix. Using large baking dish, layer meat mixture, Doritos and cheese alternately. Finish with cheese on top. Heat in oven until melted.
Mix cheese, sugar and vanilla at medium speed. Pour into crust. Bake at 350° for 40 minutes. Cool. Refrigerate for 3 hours.
Microwave: In a 4-quart bowl, melt butter and marshmallows together on High for 3 minutes, stirring halfway through.
Saute the diced squash and onion in oil until tender. Add the milk and chilies; remove from fire. Add the cheese. Cover; let stand 5 minutes. Serve hot.
Boil and debone chicken breast, saving 2 cups of broth for later. Saute carrots, celery and onion in butter for 4 to 5 minutes. Brown flour for about 1 minute. Combine all ingredients and place in ovenproof dish. Top with pie crust and bake at 400° until crust has browned.
Place wonton wrapper on a work surface with one corner facing you: roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1 inch foil ball in opening. Place seam side down on greased baking sheet. Repeat with remaining wonton wrappers. Bake at 375 degrees for 10 minutes or until golden brown. In a small bowl combine the butter, 1/2 tsp. dill and garlic salt. Brush over horns. Remove to a wire rack and cool completely. Remove foil balls. In a mixing bowl beat cream cheese until smooth. Add the sour cream, lemon juice and dill. Mix well. Fold in the crab. Transfer to a pastry or plastic bag (with the corner cut). Pipe in to cooled horns. Yield 2 dozen.
Beat cream cheese in mixer. Add cake mix, using their directions except omit oil. Mix sugar, spices and flour. Pour half cake dough into stem pan that has been oiled and floured. Add sugar mixture in layer. Add rest of cake dough. Bake at 375° for 45 to 50 minutes.
Toss zucchini and onion over medium heat in butter for 10 minutes. Add seasonings and cook 2 more minutes. In large bowl, mix eggs, cheese and veggies with seasonings. Line 9 x 13-inch pan with unbaked crescent rolls. Pour veggie mix on top of crescent rolls and bake for 20 minutes at 375°.
Dice bacon and fry with onion until done. Don't drain fat off bacon and onions as this adds a lot of flavor. Place beans in a large pan. Add remaining ingredients. Cook until thickened, about 1 hour, on low heat.
Drain cherries and pineapple. Combine juices. Bring to a boil 1/2 cup of combined juices. Dissolve gelatin in hot juice. Add cola, allow to congeal slightly. Add fruit and nuts. Crumble cheese and sprinkle in bottom of salad mold. Pour gelatin mixture into mold. Chill. Yield: 8 servings.