HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Beat in eggs and vanilla. In a separate bowl sift together dry ingredients and add this to the first mixture. Stir in zucchini and milk. Mix well and add nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degree for 10 to 12 minutes.
Boil orzo slowly until slightly overdone. Coat pan with extra virgin oil. Add garlic and start to brown. Add pine nuts; toast. Add spinach. Add kosher salt, cayenne and black pepper. Cool spinach mixture. Combine with orzo and Romano cheese. Garnish with Romano cheese. Yields 2 pounds.
Cook squash and onions together. Mash them up real good and add eggs, then add salt and pepper. Cook a few more minutes, then taste. Pour into a bowl. Add cheese, crushed crackers and mayonnaise. Mix together, then pour into a casserole dish and bake for 15 minutes at 300°.
Combine pudding mix, gelatin, water and lemon juice in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill until thickened. To hasten chilling, place bowl of pudding mixture in larger bowl of ice and water, then stir until thickened. Fold in whipped topping, blending well. Stir in strawberries. Pour into pie shell and chill until set, 2 hours. Garnish with additional whipped topping and strawberries.
In food processor, combine all ingredients and pulse until smooth. Pour mixture into 8 plastic ice-pop holders or 8 small Dixie cups. Place wooden ice cream sticks in each cup's center. Freeze for 4 hours.
Generously grease the bottom only of a 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom. Thoroughly combine berries with dry jello; set aside.
Cream butter and vanilla flavoring with the cream cheese. Add sugar, flour, salt and eggs, one at a time, beating well. Do not overbeat; just beat until it is creamy. Bake at 325° for 1 1/4 hours. This is a good breakfast cake.
Mix together first 5 ingredients. Add raisins, coconut and nuts. Bake at 350° approximately 45 minutes.
Cream butter and sugar until light and fluffy. Beat in egg. Sift dry ingredients and add alternately with lemon juice and vanilla, mixing well after each addition. Chill dough.
Cook macaroni and cool. Cook and peel eggs. Drain tuna, chop onions, celery and carrots.
Hot: Combine ingredients in a 5-quart crock-pot and heat for several hours. Stir occasionally.
Weeks or days before baking: Wash and grind or blend all fruits together in blender. Place blended fruits in glass bottle or jar with rum and wine; mix well and let stand, covered tightly. Use only enough liquor to cover fruits.
Melt butter or margarine. Mix pecan halves with butter. Toss to coat thoroughly. Spread in a 15 1/2 x 10 1/2-inch jelly roll pan. Bake in 250° oven for 30 minutes. Stir occasionally. Cool*. Store in an airtight container in the refrigerator.
Beat cheese until softened and add remaining ingredients. Chill. Mold into pear shape and start at the bottom placing almonds in rows. Garnish with pine or parsley sprigs.
Cook unpeeled potatoes in water to cover in saucepan until tender; drain. Chill overnight. Peel and grate potatoes. Combine with next 6 ingredients and half the cheese in bowl; mix well. Spoon into 9 x 13-inch baking dish. Top with remaining cheese. Bake at 350° for 30 minutes. Yields 8 servings.
Mix together ice cream, Cool Whip and peanut butter. Pour into crust and freeze.
Brown beef and onion. Add canned tomatoes, tomato soup and kidney beans to pan and simmer for 10 minutes. Mix salt, chili powder, flour and water in a measuring cup. Stir and make a paste, then add to pan and simmer for 45 minutes. Also, add 2 dashes of garlic powder. Cook uncovered.
Heat 2 inch deep oil to 375°. Combine remaining ingredients; mix well. Drop by rounded teaspoonfuls into hot oil, frying a few at a time until golden brown. Drain on paper towels. Makes about 2 dozen.
Cook squash and onion together. Mash squash. Add all, except last 2, ingredients; mix well. Mix butter and crumbs. Put squash mixture over crumbs. Top with the rest of crumbs. Bake for 1 hour at 350°.
To make frosting, combine sugar, milk and butter in a heavy saucepan. Cook over medium heat until small amount dropped in water forms a soft ball. Remove from heat; add chocolate pieces and Marshmallow Creme, stirring until melted. If necessary, add a small amount of milk to spread well.
Drain fruit, reserving 2/3 cup liquid; set aside. Stir reserved liquid into mayonnaise; stir constantly over medium heat until mixture boils. Add stuffing and spread in a 13 x 9-inch pan. Add chicken. Sprinkle on salt and pepper. Brush with additional mayo. Bake in a 350° oven for 1 hour. Melt marmalade. Arrange fruit around chicken. Brush on marmalade. Bake 15 minutes more. Serves 4.
In a saucepan, melt butter. Add sugar, dates and eggs. Cook over low heat until thick. Cool. Add nuts and Rice Krispies; mix gently. Coat 2 pieces of waxed paper with confectioners sugar. Turn 1/2 of mixture onto each piece of waxed paper. Roll up; shape into logs with palms of hands. Chill; cut into slices.
Soak beans in water overnight. Drain and place in crock-pot. Add water and remaining ingredients. Cover and cook on high for 1 to 2 hours, then turn to low for 8 to 9 hours. Serve over fluffy rice.
Melt chocolate in cream over low heat. Add sugar and salt. Take off heat. Add butter and vanilla. Stir constantly until cooled. Yields 1 cup sauce.
Preheat oven to 425°. Roll out half of pastry and fit it in the bottom of a 9-inch square pan. Roll out remaining pastry to the same size and place on a baking sheet. Bake both crusts about 12 minutes until browned. Cool. Combine 1/2 cup sugar, flour, butter, cinnamon, salt, currants and water in a heavy pan and cook until thickened. Pour mixture into pan with crust on the bottom. Top with second crust. Sprinkle with a little water and sprinkle with sugar. Refrigerate before cutting into squares with a sharp knife. Serves 8 or 9.
Heat oven to 325°. Mix margarine and seasoning. Pour over combined remaining ingredients, except cheese balls; toss to coat.
In large bowl, mix well the first 6 ingredients; shape mixture into 1-inch meatballs. In 12-inch skillet over medium heat, in hot salad oil, cook meatballs, a few at a time, until well browned on all sides. With slotted spoon, remove them to plate as they brown.
Preheat oven to 350°. Combine flour, bran, honey, salt and soda; mix well. Combine remaining ingredients to moisten. Spoon into well-greased muffin pan, filling 2/3 full. Bake 20 to 30 minutes. Makes 2 dozen.
In a small bowl, combine cream cheese and mustard. Add green onions and mix well. Spread about 1/4 cup cream cheese mixture on each tortilla to within 1/2 inch of edge. Cover each with 2 to 3 spinach leaves, pressing lightly into cream cheese mixture. Top with 1 to 2 bell peppers and 2 slices of ham. Keep layers as flat as possible. Roll up tightly in jelly roll fashion. Wrap each securely in parchment paper or plastic wrap. Refrigerate, seam- side down, at least 1 hour. Remove wrapping; discard. Cut each roll crosswise into 1 - inch slices. Serve on lettuce lined platter.
Combine vegetables and toss lightly. Combine remaining ingredients. Pour over vegetables. Chill at least 3 hours. Makes 10 to 12 servings.
Wash okra. Pack 1 pepper and 1 clove garlic in pint jar. Combine salt, vinegar and water; boil. Pour over okra. Wait 30 minutes; pour off. Reheat. Pour back in jars and seal. Makes 10 pints.
Beat eggs well. Mix flour and sugar; add to eggs. Add other ingredients in order. Put in unbaked pie shell. Do not prick crust. Bake for 10 minutes at 350°. Reduce heat to 300° and bake for 50 minutes, until pie is firm in center.
Mix all ingredients well and add broth from the chicken or turkey. Add cream of chicken soup (have all the lumps creamed out) and 1 cup of water. Boil until all the ingredients are smooth. Mix with the dry ingredients and put in a large container and set in the refrigerator until the next morning. Melt 1/2 stick of butter in your baking pan and add the dressing. Bake at 375° until the top is golden brown. Good for Christmas supper.
Beat together sweet potatoes, sugar, eggs, milk, vanilla, and 1/3 cup of the butter. Mix well. Spoon into a 2 quart casserole dish.
Use can of biscuits. Cut out centers and fry. Put in bag of cinnamon and sugar, then shake up.
Combine ingredients. Bake for 45 minutes at 350° in a greased casserole dish. Top with crushed potato chips.
Bake 3 white cake layers. Cool. Slice crosswise to make 6 layers. Stack and spread each layer with cut side up with:
Cook macaroni as directed on package. Rinse in cold water and drain. Stir in tomatoes, onions, garlic, parsley, oil, salt, basil and pepper. Cover and refrigerate about 2 hours or until chilled. Makes 6 (3/4 cup) servings. Contains 145 calories per serving.
Put all ingredients in a quart container (add vinegar last). Seal; shake thoroughly. Store covered in refrigerator.
Sift first 5 ingredients. Add remaining ingredients and mix well. Bake at 350° for 1 hour.
Mix all ingredients (except 1 package ham). Chill, roll into ball. Roll ball in second package of ham.
Fix Dream Whip by directions. Dissolve jello in boiling water. Combine pineapple and sugar; add to jello. Chill until thickened. Fold in cheese.
Trim fat from chicken; melt fat in large, heavy kettle or Dutch oven. Brown chicken, a few serving size pieces at a time; drain on paper toweling. Fry bacon lightly in same kettle; remove and set aside. Pour off all fat. Return browned chicken and bacon to kettle; add onion, salt, peppercorns and water. Cover tightly; heat to boiling, then simmer 2 hours or until chicken is tender. (If much fat has cooked out, remove the kettle from heat; let stand 5 to 10 minutes, then skim off all fat.) Reheat to boiling; stir in macaroni and parsley flakes. Add 1 cup of water, if needed. Cook, uncovered, stirring occasionally, for 14 to 20 minutes or until macaroni is tender. Season to taste with salt if needed.
Preheat oven to 350°. Melt butter in a large pan and brown chicken breasts lightly, about 4 minutes, remove breasts from pan to a baking dish (8 x 8 x 2-inches).
Dissolve gelatin in 1/4 cup water; add boiling water and 1 cup peach juice to Jell-O and gelatin, then let set until soft consistency. Add all other ingredients and put into 1-quart mold or 8 to 10 individual molds.
Cut a few slits in fat side of roast, then rub roast with salt and pepper. Place garlic in slits and sprinkle with allspice and thyme. Place meat on rack in shallow pan; sprinkle with oil. Roast at 350° until meat thermometer registers 170°. It will take 1 1/2 to 1 3/4 hours.
In a large bowl combine milk and water, add pudding mix, beat well. Chill 5 minutes. Fold in Cool Whip. In a 2-1/2 qt. glass bowl put a layer of wafers, a layer of bananas and a layer of pudding mixture. Do that 3 times.
Beat eggs. Add remaining ingredients, except pecans. Mix well. Stir in pecans. Pour into unbaked pie shell. Bake at 350° until knife inserted in center comes out clean.
Cook Broccoli until it is tender. In a medium casserole dish put broccoli, rice, soup and 1 c. of water. Stir until it is mixed good. Add butter. Bake at 350 degrees for 45 minutes. Remove from oven and add Cheese Whiz and French fried onions on top. Bake for another 15 minutes.
Mix the salad dressing and soy sauce together; pour over the chicken wings. Marinate for 1 to 2 days. Bake at 350° for 1 hour. Baste the chicken periodically. When the chicken is cooked, drain the marinade and place chicken under the broiler until crispy. Turn so both sides are crispy.
First Layer: Mix pretzels, nuts, butter and 3 teaspoons sugar. Put in 9 x 13-inch pan and bake at 400° for 5 minutes. Let cool.
Bring pineapple to a boil. Add Jell-O and heat until dissolved. Set to cool. Add buttermilk and let set again until jelled. Fold in Cool Whip and nuts.
Mix dressing and seasonings. Pour dressing mixture over chicken. Cover; refrigerate 20 minutes. Drain. Place chicken on grill or greased broiler pan. Grill on broil for 10 to 12 minutes on each side or until tender. Makes 4 servings.
Sift together sugar, cornstarch, flour and salt. Scald milk in double boiler. Add dry ingredients. When mixture begins to thicken, add 1/2 cup to egg yolks, then pour back into mixture. Stir very often, cooking until thick. Remove from heat. Add butter, vanilla and coconut; stir until butter melts. Pour into pie shell. Spread meringue on hot filling, sealing to edge of crust. Bake in 350° oven until light golden brown. Cool on wire rack.
Cream butter, Crisco and sugar well. Add eggs, two at a time; beat well. Add flour and milk alternately. Bake at 325° for 1 hour and 30 minutes. Cool. Remove from pan.
Mix cake mix, margarine and egg. Press on cookie sheet. Mix cream cheese, egg and powdered sugar; pour over pressed mixture. Bake at 350° for 30 minutes.
Beat with a mixer until smooth. Use to dip fruit or as a fruit salad dressing. Especially good with apple slices.
Mix all ingredients and beat 5 minutes. Fill cupcake papers 3/4 full. Bake at 350° for 30 to 35 minutes. Add favorite topping or pie filling. (I use cherry pie filling.)
Peel cucumber; cut lengthwise into quarters. Remove seeds. Slice into thin strips. Soak in ice water for 15 minutes; drain and pat dry. Spread flattened slices of bread with mayo or cream cheese. Cover with overlapping strips of cucumber. Sprinkle with seasoning. Trim crust and slice into finger strips.
Cream shortening and sugar. Add eggs, water and vanilla. Sift together the dry ingredients. Mix until blended; do not overmix.
Heat broiler or grill. In bowl, combine peppers, basil, oil and cheese. Place bread, cut side up, on rack 4-inches from heat source (or cut side down on grill over medium coals); toast 3 minutes or until golden. Rub with garlic; top with pepper mixture and return to broiler 2 minutes or until cheese melts. Cut crosswise into 8 pieces.
Scald milk. Beat egg yolks and add milk slowly. Add sugar, cornstarch and salt. Cook over hot water in a double boiler until mixture coats a spoon. Add dissolved gelatin to hot custard mixture. Chill until thick. Add egg whites, 1/2 cup sugar, Macadamia nuts and rum flavoring and fold into chilled custard mixture. Turn into a baked pie shell. Chill. To serve, top with whipped cream sprinkled with chopped Macadamia nuts.
Marinate chicken in soy sauce, salt and hot sauce for 2 or 3 hours. In a large skillet or Dutch oven, put oil, onion, pepper and garlic and saute until tender. Add parsley and white wine to chicken. Marinate and add water. Cover and cook slow 1 to 1 1/2 hours or until done.
In a large saucepan or Dutch oven, brown pork in hot oil; drain off fat. Add 1/2 cup of the cider and the onion. Bring to boiling; reduce heat, cover and simmer for about 40 minutes, or until meat is tender. In a bowl, combine cornstarch, brown sugar, salt and vinegar. Add to pork mixture, along with chopped apple. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Serve over hot cooked rice. Makes 4 servings.
Cream sugar and margarine; add eggs, one at a time. Mix well. Add vanilla and butter extract. Combine baking soda and flour; add alternately with buttermilk beginning and ending with flour. Add bananas and nuts. Mix well. Bake in 3 greased and floured 8-inch loaf pans at 300° for 1 1/2 hours or until toothpick inserted comes out clean.
Combine all ingredients. Put into greased casserole dish. Bake at 400° until potatoes are tender.
Beat 1 cup sugar and margarine until fluffy; mix in egg whites. Stir in combined flour, oats and baking soda. On wax paper, press into 16 x 12-inch rectangle. Spread combined pumpkin, 1/2 cup sugar and spice over dough to 1/2-inch from edge. From narrow end, roll up dough. Sprinkle sesame seed around roll, pressing gently. Wrap in waxed paper; freeze overnight or until firm. Heat oven to 400°. Spray cookie sheet with nonstick cooking spray. Cut frozen dough into 1/4-inch slices. Bake on cookie sheet 9 to 11 minutes or until golden. Remove to wire rack; cool completely.
Steam vegetables for 5 minutes. Drain. Melt butter, blend in flour, salt and pepper. Gradually add milk and simmer, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. In 1-quart casserole, alternate vegetables and sauce. Place chicken pieces around edges of casserole and dot with butter. Bake, uncovered, at 375° for 55 minutes. Yields 4 servings.
Heat oven to 350°. Combine all ingredients except potatoes. Mix well. Fold in potatoes to cheese mixture. Place in a greased 1 1/2-quart baking dish. Bake 45 to 50 minutes.
Preheat oven to 350°. Spray baking sheet lightly with vegetable oil. Place all ingredients in a large bowl and mix by hand until well combined. Shape mixture into a loaf and place on baking sheet. Bake until firm to the touch, approximately 40 minutes. Cut into slices and serve with a mushroom gravy.
Brown meat and drain fat. Add soup, cheese, onion rings and tomatoes. Heat until cheese melts. Pour in casserole dish. Place Tater Tots on top of mixture. Bake in oven at 350° for 40 to 45 minutes or until Tater Tots are brown.
In saucepan, melt butter. Add sugar and milk. Let come to a boil and boil 3 minutes. Then add oatmeal, cocoa and vanilla. Mix until thickens, then drop on cookie sheet.
Brown meat and onion together in a large skillet. Add all the cans and cook until bubbly. Place 1/2 of the mixture in a large casserole. Lay 1/2 of the tortillas across the mixture. Sprinkle 1 cup of the cheese across the tortillas. Pour rest of the mixture on top of the cheese. Lay the rest of the tortillas across the mixture. Sprinkle all of the cheese on top. Bake at 350° for 1 hour, covered.
In a Dutch oven, combine all ingredients except flour and oil. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, until vegetables are tender. Combine flour and oil until well blended; stir into the soup. Simmer until slightly thickened. Serve hot. Yields 8 to 10 servings.
Make a roux of the flour and oil; cook until dark brown. Add chopped seasoning and saute until limp. Add raw shrimp and continue stirring until pink. Add cut up tomatoes and 3 quarts water. Add corn, salt and pepper. Cover and simmer for 1 hour. Serve over hot cooked rice. Serves 10.
Melt butter in baking pan. Mix together flour, sugar, milk, vanilla and nutmeg. Pour over melted butter in pan. Put pears on top. Bake at 350° until golden brown.
Drain potatoes and mash while hot. Let cool for 20 minutes. Add everything remaining, stir and chill.
Melt margarine. Add hot water and sugars; cool slightly. Add eggs and vanilla; beat well. Add dry ingredients and mix well. Spread in a 9 x 13-inch pan. Sprinkle chocolate chips over the top. Bake 25 to 30 minutes at 350°.
Cream butter with sugar. Combine flour with baking powder and salt. Mix this mixture into the cream mixture. Divide dough into 3 circles about 1/3-inch thick. Place on a greased baking sheet and prick with a fork. Bake in a preheated 350° oven for 20 to 25 minutes or until set. Cut into wedges while still warm, but do not remove from sheet until cold. Makes approximately 24 cookies.
Preheat oven to 350°. Grease 8-inch square baking pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir together the flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
Take the macaroni and cheese, pour	it all into a medium-sized cooking dish	and work it all up together. Then beat up eggs. Add	a little sweet milk to the macaroni you already have in the dish. Grate	quite a bit of cheese and stir it all up real well, then put some more grated cheese on top of the contents in the dish.
Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk. Sift together flour, soda and salt; stir into mixture. Place dough on lightly floured wax paper. Roll in a rectangle. Melt chocolate over hot water. Cool slightly and spread over dough. Roll up dough like a jellyroll; lift wax paper slightly at each turn. Chill 20 to 30 minutes (not too long, or chocolate will break when slicing). Slice and place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 3 or 4 dozen.
Brown beef, onion and garlic. Add tomatoes. Simmer 30 minutes. Mix in corn and pimentos and mushrooms. Cook noodles and drain. In large casserole dish, layer noodles, vegetables and meat sauce. Cover with grated cheese. Bake 30 minutes at 350°.
Mix well. Make into large roll or 2 small rolls. Roll in wax paper. Store in icebox until ready to use. Slice thin. Bake at 350° until light brown, 7 to 10 minutes.
Cook broccoli and rice separately until done. Mix together. Add cheese and both soups. Cook until cheese is melted.
Thaw berries. Add other ingredients. Freeze in individual dishes. Remove from refrigerator 1 hour before serving.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into greased and wax paper-lined 8 1/2 or 9-inch heart-shaped pan. Bake in preheated 375° oven for 18 to 20 minutes or until light golden brown. Let stand for 10 minutes; remove to wire rack to cool completely.
Brown hamburger and drain. Add taco seasoning. No water. In 8 x 12-inch pan, spread beans evenly. Layer meat and green chilies, sprinkle cheese over and spoon salsa over cheese. Bake at 400° for 25 minutes. Serve with sour cream and tortilla chips.
Combine dry ingredients. Combine eggs, mayonnaise, cottage cheese, onions and broccoli. Mixing well, add 1 stick melted butter. Pour in well greased pan. Bake at 350° for 30 minutes.
Combine cake mix, 1 egg and 1/2 cup butter. Press into bottom of a lightly-greased, 13 x 9 x 2-inch pan. Set aside.
Mix cocoa, sugar and flour or cornstarch in a large saucepan. Gradually add milk and butter, while stirring. Cook to desired consistency. Serve over biscuits or pancakes.
In medium bowl, combine cabbage, apple, celery and nuts. In small bowl, combine remaining ingredients; mix well. Pour over cabbage mixture. Cover and chill 4 hours to blend flavors.
Shake vinegar, mustard and sugar together for 20 minutes. Add beaten eggs and shake for an additional 5 minutes. Cook mixture in double boiler until thick. Makes 1 pint.
Combine cake mix, pudding, oil and eggs. Add 7-Up. Bake at 350° for about 40 minutes. Use confectioners sugar icing and sprinkle nuts on top.
Cook broccoli until partially tender. Saute onion and celery in oleo. Add soup and milk. Add Cheez Whiz. Next, add broccoli and rice. Cook in a greased baking dish for 40 minutes at 350°.
Cream together peanut butter and cream cheese. Add milk, lemon juice and cool whip. Pour into graham cracker crust. Refrigerate.
Heat oven to 400 degrees. Grease a 9-inch pie plate. Cook ground beef and onion over medium heat until beef is brown. Drain off fat. Stir in salt and spread in pie plate. Sprinkle with cheese. Stir remaining ingredients in a small bowl until well blended. Pour over meat and cheese. Bake 30 minutes. Serves 6.
Heat oven to 350°. Generously grease a 9 x 13-inch pan. Combine cake mix and 1/2 cup margarine and mix until crumbly. Stir in almonds. Reserve 1 cup and pat rest into bottom of pan. Carefully spread 1 cup of apricot preserves over crust (for easy spreading, heat). Beat all other ingredients except coconut and reserved crust until blended. Spread over apricot preserves. Combine coconut and crust mix and sprinkle over top. Bake at 350° for 30 to 40 minutes or until golden brown and center is set. Cool completely and store in fridge.
Crush 1 cup berries. Mix sugar, salt, cornstarch, crushed berries and water. Cook until thickened. Cool. Put 3 cups berries in cooled pie shell. Pour cooled sauce over them. Top with whipped cream. Garnish with several berries. Refrigerate until serving time.
Cook cauliflower in chicken broth in a large covered saucepan until almost tender, about 10 minutes. Do not drain. In a mixing bowl, gradually stir cream into potato soup. Blend water, cornstarch and pepper. Stir into potato mixture. Pour over cauliflower and cook, stirring often, until thick and bubbly. Stir in ham; simmer over low heat for 10 minutes. Garnish with parsley. Makes 4 to 6 servings.