HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and sugar together. Stir in oil and vanilla. In separate bowl, stir together flour, baking soda, soda, baking powder, salt and cinnamon. Blend contents of the 2 bowls. Blend in mixture of grated zucchini and nuts. Pour into 2 loaf pans. Bake at 350° for 45 minutes.
Cook spaghetti according to package directions. In a 4-quart casserole dish, place hamburger, cooked spaghetti, soups, milk and cheese. Mix well and bake for 30 minutes at 350°. Serves 6 to 8.
Slice banana into large mixing bowl, beat until well mashed. Add remaining ingredients; blend. Beat at medium speed of electric mixer for 2 minutes. Pour into a well-greased and floured 10-inch tube or Bundt pan. Bake at 350° for 60 to 70 minutes. Cool in pan, at least 15 minutes. Remove from pan, finish cooling on rack. Sprinkle with confectioners sugar.
Mix all ingredients together and pour into 2 unbaked pie shells. Bake until golden brown. Bake at 350° in a preheated oven.
Boil potatoes and mash with sour cream and cream cheese. Place in baking dish. Dot with butter. Bake at 350° for 30 minutes.
Drain fruit cocktail. Sprinkle jello over fruit cocktail. Mix with remaining ingredients and chill until firm.
Heat oven to 400°. Mix flour, baking powder, soda and cinnamon in a large bowl. Mix cereal, milk and sugar in another bowl. Let stand 5 minutes. Stir in egg, applesauce and raisins. Add flour mixture. Stir, just until moistened. (Batter will be lumpy.)
Add dressing mix to yogurt until you get the taste you desire. Use on tossed salad or baked potato.
Simmer chicken breast about 30 minutes in a covered pan with next 3 ingredients and 2 cups of water. When tender, drain (reserving broth). Remove skin and bone. Chop meat into large pieces. Remove skin and bone. Chop meat into large pieces. In 11 x 7-inch baking dish, pour soup and thin with 1/2 cup of broth. Season with salt and pepper; stir in chicken, carrots and peas. Top with roll dough, unrolled but not separated. Bake at 375° until crust is brown and filling is bubbling, about 25 minutes. Yields 6 servings.
Heat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs. Stir in flour. Shape into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes until set. Cool. Yields about 4 dozen cookies.
Cut cabbage into 8 sections. Quarter potatoes. Cut Italian sausage into 5-inch pieces in large baking dish. Pour 1/4 cup water over. Layer cabbage, potatoes and sausage. Pour olive oil and vegetable oil over top. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover and cook for 20 minutes more to brown.
Combine cake mix, flour, gelatin, oil and water. Beat in eggs, one at a time. Add berries and beat three minutes or until creamy. Bake in a large oblong pan or three layer pans for 35 minutes in a 350° oven. Let cool completely before frosting.
Thoroughly mix the first four ingredients. Gradually add in the sifted dry ingredients. When well blended, fold in 3/4 cup chopped walnuts and 6 ounces semi-sweet chocolate morsels. Bake in a greased and floured pan at 350° for 1 hour and 15 minutes. Let cool for 20 minutes before removing to a wire rack. Dust with powdered sugar just before serving.
Cook macaroni as directed on package; drain. Rinse with cold water; drain. Mix remaining ingredients and combine with macaroni. Mix well. Chill.
Mix first 3 ingredients. Sift together next 4 ingredients. Combine. Roll in balls (walnut size); dip tops in sugar. Place on ungreased sheet. Flatten each with a glass dipped in water. Bake at 350° (will crinkle on top when baked).
Thoroughly cream shortening and sugar; add pineapple and vanilla. Add sifted dry ingredients alternately. Fill cupcake pans 2/3 full. Bake at 350° for 25 minutes.
Get a small frying pan, put over medium heat. Put 1/2 cup of oil in the frying pan. Put one corn tortilla in the pan. Fry the tortilla until it gets hard, then turn the tortilla over until it gets hard. Take it out. Put it on top of a plate. Make about four of them.
Mix cream cheese, Cheddar cheese, onion, milk and oregano in bowl. Chill, covered, until slightly firm. Shape mixture into ball; roll in parsley to coat. Serve with crackers or Melba toast rounds.
Combine the egg, vinegar, sugar, flour and reserved pineapple juice in a saucepan and heat on medium until thick, stirring constantly. Remove from heat and let cool, then fold in the Cool Whip. Add rest of ingredients and mix well. Refrigerate. Sprinkle reserved nuts on top.
Cook frozen vegetables according to package. Add chicken, soup, milk, pepper and Worcestershire sauce. Cook in microwave (Medium-high) for 10 minutes. Stir. Crumble over chicken mixture to form crust. Cook over Medium-high for 5 minutes. Let stand for 5 minutes before serving. Yields 4 servings.
Mix crackers and margarine and press into a 10-inch deep dish glass pie pan. Place onions with butter in a microwave dish and microwave for 5 to 7 minutes on High. In small bowl, mix milk and eggs. Add salt and pepper. Pour over onions. Top with cheese. Microwave 4 minutes. Turn and microwave 4 minutes more. Sometimes it takes 3 to 4 minutes to set up middle.
Cook and cream potatoes. Add butter, sugar, milk, eggs, flour and vanilla. Pour into 2 unbaked pie shells. Bake at 350° for 30 to 40 minutes. They freeze real good in 1-gallon freezer bags.
Melt margarine and in mixing bowl combine it with the whole kernel corn (with juice), cream-style corn, beaten eggs and corn muffin mix. Pour into a 9 x 11-inch baking pan. Bake at 350° for 45 minutes. Add shredded cheese and bake until it melts, approximately 5 to 10 minutes.
Butter 9 x 12-inch or larger (10 x 14-inch preferably) pan. Open cans of fruit and pour in pan. Sprinkle dry cake mix evenly over fruit, then nut meats on top of cake mix. Drizzle melted butter over top. Bake at 350° for 1 hour (blueberries about 50 minutes) or until brown.
Cut tomatoes in quarters, cut cheese in small slices and add olive and vinegar dressing, salt and pepper and basil leaves. Toss and serve. Serves 4.
Blend pineapple, coconut milk, sugar and run in food processor until smooth. Spoon over sherbet or ice cream. Makes about 2 3/4 cups.
Cut meat into thin strips. Dredge in flour with spices. Use large skillet and quickly brown meat in hot oil. Add rest of the ingredients. Cover and cook 5 to 7 minutes. Stir in sour cream. Heat, but do not boil. Serve over hot rice.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients; add to creamed mixture. Next, add berries and vanilla and mix until all is well blended. Bake in greased 9 x 13-inch pan for 30 minutes at 350°.
Preheat oven to 350°. Grease and flour tube pan. Mix together flour, baking powder, soda and salt. Set aside. Cream sugar and margarine, add eggs and continue beating until well mixed. Add flour mixture alternately with sour cream, beat until well mixed. Stir in orange juice and peel by hand. Spoon 1/2 of batter into pan. Spread 1/2 of cranberry sauce on top of batter. Repeat layer of batter and cranberry sauce. Bake for 60 to 70 minutes. Cool 10 minutes before removing pan.
Saute onions in bacon fat. Add bell peppers and paprika. Saute beef shoulder until golden. Add to onions in saute pan. Add beef stock. Cook 20 minutes. Add diced potatoes and cook. Serves 10.
In a medium saucepan mix sugar and light corn syrup. Boil over low to medium heat until medium ball stage. Add rest of ingredients and boil until firm ball stage. Pour into a greased square pan. Cut into squares when cool with a greased knife.
Brown ground beef and onion. Mix all ingredients together. Put into a 9 x 13-inch baking pan. Cook, uncovered 1 1/2 hours at 350°. Yields 10 to 12 servings.
Cream sugar and shortening; add eggs, one at a time. Beat well. Make a paste of the cocoa and coloring; add to the mixture. Combine salt, vanilla and buttermilk. Add alternately with the flour. Beat well. Do not beat, but fold in vinegar and soda, mixing well. Make 3 layers. Bake at 350°.
In large saucepan, saute onions and celery in butter for 3 minutes. Stir in walnuts. Cook 2 minutes and set aside. Grate 4 teaspoons orange peel from oranges. Squeeze oranges to make 2 cups orange juice or add enough water to make 1 1/2 cups. Stir in orange peel, basil, allspice, pepper and salt to walnut mixture. Place bread crumbs in large bowl. Add juice and vegetable mixture. Toss to mix. Use 4 to 5 cups to stuff 8 to 10 pound turkey. Make balls (1/4 cupfuls) of remaining mixture. Bake in oven at 350° for 20 minutes. Use as appetizers.
Mix all ingredients; shape into patties. Heat 4 minutes on each side over medium heat. Top with cheese; cook until melted. Serve on buns. Makes 4 burgers.
In a bowl combine broccoli, spaghetti sauce, tomatoes and sugar. In a 9 x 13-inch pan, spread 1 cup tomato mixture. Arrange 1/4 uncooked noodles over sauce. Top with 1/4 tomato mixture; then 1/4 Mozzarella cheese. Repeat noodle, tomato and cheese layers 3 more times. Cover and allow to set in refrigerator for at least 2 hours to soften noodles. Bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until cheese is lightly browned. Serves 12.
Mix in order and bake at 320 degrees for approximately 1 hour in tube pan.
Combine all ingredients except cheese. Place in casserole dish sprayed with Pam. Top with cheese. Bake at 350° for 20 to 25 minutes.
Use 2 (8-inch) pies, one deep dish 10-inch pie or 9 x 9 x 2-inch or 9 x 11-inch. Spread pie filling into oiled pan. In mixing bowl, stir flour, sugar, baking powder and salt. Blend in softened butter and egg, stirring to make a thick batter. Drop batter from spoon and spread to cover filling. Sprinkle with nuts. Bake at 350° for 45 minutes or until apples are bubbly and top browned. I like cherry or blueberry best. Serve warm or cold with ice cream.
Mix cream cheese, powdered sugar and milk. Spoon into pie shell. Slice bananas over cream cheese mixture. Add pineapple over bananas. Top with Cool Whip. Add cherries or nuts, if desired.
Combine first six ingredients and set aside. Beat eggs lightly in large bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir only until all is moist. Spoon into two pans (9 x 5 x 2-inch). Cook at 350° for 45 minutes. Cool 10 minutes, then remove from pan and cool completely.
Cook sugar, cocoa, milk and butter over medium heat, bring to slow boil, stirring constantly. Remove from heat. Add peanut butter and let melt. Add quick oats, mix well. Drop by teaspoon on waxed paper.
Cream shortening, sugar, eggs and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture. Mix well. Stir in 1/2 cup M&M's, reserving remaining candies for decorating. Drop by teaspoon on ungreased baking sheet. Decorate tops of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes. Yield: 6 dozen.
Butter large baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about 3 minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to 1 month.
Dissolve gelatin in water; add soup and bring to a boil. Cool and add cream cheese and remaining ingredients except shrimp. Chill until slightly thickened; add chopped shrimp and pour into mold. Chill for several hours. Serve as a spread on crackers.
Beat sugar, brown sugar and margarine until creamed well. Beat in egg and vanilla. Mix dry ingredients; blend into mixture. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 1/2 hours or for 45 minutes in freezer until well chilled, but not hard (chilling makes dough less sticky and helps prevent excessive spreading). Grease a 12-inch round foil or pizza baking pan. Press evenly to within 1 1/2 inches of edge of pan. May sprinkle additional 1/4 cup chocolate chips on top, pressing into dough slightly for easy handling. Set pan on cookie sheet. Bake in center of 325° oven for 15 to 20 minutes, or until edges are firm and center has no indentation when lightly touched. Place on wire rack; cool completely. When cool, remove from pan and wrap.
Remove yolks from whites and place in blender with remaining ingredients. Blend at medium speed until mixture is smooth. Stop blender and scrap sides occasionally. Spoon yolk mixture into egg whites. Garnish with snipped parsley or paprika. 12 servings.
Mix oil, alum, food coloring and boiling water. Add flour and salt. Mix together. Knead out lumps when cool enough to handle. Store in covered container.
Combine all ingredients in large bowl. Place in baking dish and bake uncovered for 1 hour at 350 degrees.
Brown meat in saucepan. Add bay leaves and water; cover and heat water until it boils. Turn the heat to low and cook 20 to 30 minutes. Add the rest of the ingredients; cover and heat until soup comes to a boil. Turn the heat to low and cook about 20 minutes or until the vegetables and rice are tender.
Beat together cheese, 2/3 cup of the sugar, eggs and 1/2 teaspoon of the vanilla until smooth. Pour mixture into buttered 9-inch pie plate. Bake in preheated oven at 350° for 25 to 30 minutes, or until puffy and brown around edges. When done, it should spring back when lightly touched in the center. Cool cheesecake at room temperature 20 minutes. It will sink slightly during this period.
Cream shortening and sugar. Add eggs, baking powder, milk and other ingredients, except flour, and mix. Add flour last. Beat 20 minutes. Bake at 340° for 1 hour and 15 minutes. Start in cold oven.
Mix dry ingredients together; add enough water to make a dough mixture. Knead on floured surface. Place in greased bowl. Let rise 1 hour; punch down. Make rolls. Place in 2 (9 x 13-inch) greased cake pans. Let rise for 1 hour. Bake at 350° for 15 to 20 minutes. Makes 40 rolls.
Combine granulated sugar and cinnamon in plastic bag; set aside. Combine brown sugar and butter in saucepan. Bring to boil; cook 2 minutes, stirring occasionally. Turn off flame; stir in vanilla. Set aside. Place biscuits, a few at a time, in plastic bag. Shake to coat. Arrange half biscuits in greased 12-cup Bundt cake pan. Pour half brown sugar mixture over biscuits. Sprinkle half nuts over brown sugar mixture. Repeat layers with remaining biscuits, brown sugar mixture and nuts. Bake in 350° gas oven 30 to 35 minutes. Remove from oven; invert onto serving plate immediately. Yield: 10 servings.
Saute first 4 ingredients. In another pot, melt hot cheese, mild cheese and cream, then add vegetables. Should be thick, so will probably need to add cornstarch and milk mixture. Next add 3 pounds raw crawfish; cook 20 minutes. In meantime, boil bag of egg noodles. When boiled, add to crawfish mixture. Bake 20 minutes at 350°.
Mix together the vinegar, sugar and celery seed and bring to a boil. Drain the liquid from the dill pickles. Fill the jar of pickles with water and let stand for 1 hour. Drain and cut the pickles into 1/4-inch slices. Pour the hot liquid over the pickles.
In skillet, brown chicken slowly in oil. Place in 12 x 7 1/2 x 2-inch baking dish. To skillet, add onion and celery and cook until tender. Add remaining ingredients and 1/3 cup water. Season to taste. Simmer 15 minutes. Skim off excess fat. Pour sauce over chicken. Bake uncovered in 325° oven for 1 1/4 hours, basting 3 or 4 times. Makes 3 to 4 servings.
Fry bacon until crisp; remove from skillet. Add onions and green pepper to 3 tablespoons bacon drippings. Cook until tender. Blend in flour, sugar, Worcestershire sauce, salt, pepper and mustard. Add tomatoes and cook until thickened, stirring constantly. Add the beans and heat. Top with bacon and serve. Makes 6 to 8 servings.
Heat oven to 350°. Melt butter in a 9 x 13-inch pan in the oven. Combine everything but broccoli and cheese. Mix well. Add broccoli and cheese. Mix well. Pour into hot pan. Bake 50 minutes. Cool 1 hour before serving.
In medium skillet cook beef and onion until beef is browned, stirring to separate meat. Drain off fat. Add soup, mustard and pepper. Reduce heat to low and simmer. Divide meat mixture among buns. Serve.
Combine the first 6 ingredients in a large mixing bowl and blend well. Gradually add flour. Mix well. Roll dough into 1-inch balls. Dip balls halfway into slightly beaten reserved egg whites, then into finely chopped pecans (takes about 3/4 cup of nuts). Place balls on a greased cookie sheet and make a deep hole in the center of each cookie with the handle of a wooden spoon. Bake at 350° for 10 to 12 minutes until firm to the touch and light brown (do NOT overbake). Immediately remove cookies to cooling racks. While warm, fill centers with a tad of preserves (a red variety). Allow preserves to set before storing cookies. Makes 3 dozen.
Cook rice as per directions on the box. Melt butter in large saucepan. Saute onion until tender. Stir in flour, salt and pepper. Add half and half and chicken broth until thick. Add chicken and rice. Spray 2-quart dish with Pam. Add chicken and rice. Cook uncovered at 400° for 30 minutes.
Cream butter and confectioners sugar. Melt squares of chocolate and add to creamed mixture. Add beaten eggs. Add flour, vanilla and nuts. Bake in a 13 x 9-inch buttered pan at 350° for 20 to 25 minutes. Cut brownies while hot.
Mix all together in mixer bowl about 3 minutes. Bake in greased 9-inch layer pans. Bake at 350° about 25 to 30 minutes.
In a saucepan, combine all ingredients, except pie crust. Cook slowly until thickened. Pour into baked pie shell. Top with meringue or Cool Whip.
Drain crushed pineapple, reserving juice. Combine reserved juice with pineapple juice (1 3/4 cups) in saucepan; bring to a boil. Stir in gelatin until dissolved. Break up cranberry sauce and add to gelatin. Stir in Port. Chill mixture until slightly thickened. Add crushed pineapple and remaining ingredients except for garnish. Pour into 2-quart mold. Chill until firm, about 4 hours or overnight. Unmold onto serving plate and garnish with sliced pineapple, if desired.
Mix tomatoes, bell peppers, onions and hot peppers in heavy pot. Cover with sugar and vinegar. Keep alternating with sugar and vinegar until covered. Cook about 2 hours until tender. Put up in jars and seal while hot.
Place potatoes in 1 1/2-quart glass casserole. Combine spinach, sour cream, cheese and nutmeg. Spread mixture over potatoes. Dip chicken breasts in milk. Sprinkle with salt and pepper. Coat with bread crumbs. Place on top of spinach mixture. Bake in preheated 375° oven for 45 minutes or until chicken is done. Serves 4.
Spray (2 to 3 short sprays) an 8 to 9-inch pie pan with nonstick spray. Spread on bottom and sides of pan with paper towel.
Preheat oven to 350°. Pull apart dried beef into pieces. Mix all ingredients together with hand mixer. Pour into small casserole dish and bake for 20 minutes or until lightly brown and bubbling.
Precook potatoes and onion and drain well. In a 1 1/2-quart casserole, layer potatoes, onions and ground beef. Top with mushroom soup and repeat layering until all ingredients are layered.
Combine all ingredients on lowest speed until dough forms. Shape 1 teaspoon into balls and roll in powdered sugar. Bake at 375°.
Break cauliflower into flowerets. Wash thoroughly. Remove stalks from broccoli and wash. Chop green onions. Combine cauliflower, broccoli and green onions. Toss gently. Combine remaining ingredients; mix well. Pour over vegetables, tossing gently. Cover and chill overnight.
Melt butter and peanut butter in double boiler. Remove from heat, stir in sugar. Roll into 1-inch balls. Chill for 30 minutes.
Preheat oven to 450°. Combine buttermilk baking mix, milk and cheese. Mix with a wooden spoon until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes until golden brown. Combine melted butter or margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Sprinkle biscuits with a little parsley, if desired. Serve warm. Makes 10 to 12 biscuits.
Combine cheeses, onion, salt and Worcestershire. Beat well. Chill and form into ball. Roll the ball in chipped beef. Chill until ready to serve. Serve with your favorite crackers.
Mix all ingredients except meatballs and cook. Stir to boiling. Pour over frozen meatballs in crock-pot. Cook at high for 1 hour; turn to low until ready to eat.
Mix together with about 6 tablespoons milk. Boil slowly without stirring. Pour over nuts.
Preheat oven to 225°. Put in an ovenproof platter. Combine the flour and pepper; spread it on wax paper and drag each of the fillets through it so they are well coated. Shake off excess flour.
Mix dry seasonings and rub hens inside and out. In large pan, melt butter and oil and brown hens on all sides. Add wine; cover and simmer until tender (about 45 minutes). Remove hens to platter; cover and keep warm. Mix flour with 1/2 cup warm water and add to pan juices for Cornish sauce. Serve over noodles mixed with sour cream and Parmesan cheese.
Preheat oven to 350°. Grease an 8 x 8-inch pan lined with wax paper; grease wax paper. Mix graham cracker crumbs, coconut and nuts. Mix well. Stir in milk. Bake 40 minutes.
Put margarine in casserole dish & melt. In the meantime combine sugar & flour into reserve juice. Fold in peaches (or pineapple) & cheese. Spoon mixture into melted margarine. Top with crushed Ritz crackers. Bake at 350° for 20 to 30 min. Serves 6 people.
Add anything else you want, raisins, nuts or coconut. Bake at 350° until brown, about 8 minutes.
Mix all the ingredients using only enough mayonnaise to hold them together. Chill 2 to 3 hours.
Combine first 5 ingredients. Make a well in the center of dry ingredients; add eggs and oil, then stir only until moist. Stir in strawberries. Spoon into 2 lightly greased 8-inch loaf pans. Bake at 350° for 1 to 1 1/4 hours. Let stand to cool before slicing. May be frozen. Serve as a breakfast bread or dessert after dinner.
Dissolve sugar in hot water and combine with lime juice. Cool in a 1 1/2-quart pitcher. Add the sparkling water. Add crushed ice. Garnish with a paper thin slice of lime and cherries.
Pat uncooked ground beef into casserole pan. Sprinkle onion on top of meat. Pour chicken soup on top of that, then layer Tater Tots on top. Bake at 350° for 1 to 1 1/2 hours.
Fry chops. Place in 9 x 13 greased pan. Combine all but biscuits in mixing bowl. Mix well. Cut each biscuit into 10 to 12 pieces. Stir into soup mixture 1 at a time. Spoon over chops. Bake at 350° about 1 hour.
Combine ingredients and mix well. Drop from spoon onto cookie sheet. Bake at 350°, checking often so as not to overbake. Recipe over 100 years old.
Melt oleo. Add sugar, vanilla and eggs. Blend in cocoa. Add flour, baking powder and salt. Beat well. Add nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Wash beans with cold water. Place beans in kettle and cover with water. After it comes to a boil, put in a pinch of baking soda. Parboil until not white, about 10 minutes (being careful that skins of beans don't start coming off). Drain. Put beans in roasting pan with ham, salt and pepper, small onion (quartered and sliced), brown sugar and water just to cover beans. Bake until water cooks down a little at 325°. Add chili sauce; continue baking until beans are tender and sauce slightly thickened.
Mix egg and sugar. Add flour, baking powder, vanilla, lemon juice, raisins, chopped nuts and diced and peeled apples. Stir all ingredients until mixed thoroughly. Pour into 9-inch greased pie tin. Bake at 350° for 30 minutes.
Combine sugar and corn syrup in large saucepan and heat until sugar is completely dissolved. Stir in the rest of the ingredients. Drop by teaspoons onto waxed paper. Let cool and store or serve.