HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add sugar, vanilla and salad oil; beat. Add flour, baking powder, baking soda, salt and cinnamon; beat. Add grated zucchini and beat. Add walnuts. Grease and flour two loaf pans (9 x 5 x 2-inch). Divide dough into pans. Bake at 325° for one hour.
Split wings at each joint and discard tips; pat dry. Bake wings at 425° for 1 hour. Turn halfway through cooking time. Combine hot sauce and butter. Add flour slowly. Dip wings in sauce to coat completely. Serve with celery and Blue cheese dip. Makes 24 to 30 individual pieces.
Mix first 3 ingredients together well. Pour into crust and top with Cool Whip. Serve chilled.
Combine all ingredients and mix well. Bake at 350° for 1 1/2 hours in a covered 9 x 13-inch dish. Stir after 20 minutes. Serves 6 to 8.
Melt margarine in large pan. Add pecans and flour. After mixed, mold into pan to make crust. Bake 15 to 20 minutes at 350°. Let cool completely.
Mix cornbread, vegetables and bacon. Add mayonnaise and pickle juice. Mix well. Let stand in refrigerator overnight.
Sprinkle chicken pieces generously with lemon pepper seasoning, butter flavored salt and paprika on both sides. Grill over charcoal or gas grill for 35 to 40 minutes. It is not necessary to precook the chicken. Can be done before you are ready to serve and placed in oven or roaster on low. Cover with foil or lid. My family's favorite chicken.
Mix sugar, Wesson oil and beaten eggs. Add flour, soda, cinnamon and salt. Beat well. Add pecans and carrots; mix well. Pour into a greased sheet cake pan. Bake in preheated oven for 40 to 45 minutes.
Mix in 13 x 9 x 2-inch pan Jell-O, water and pineapple. Stir until Jell-O is dissolved. Slice over top bananas and sprinkle with miniature marshmallows. Let set in refrigerator until firm.
Cream oil, eggs and sugar together. Put in dry ingredients, milk and hot coffee. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch pan.
Place popped corn in a shallow pan in slow oven (300°) to keep warm while cooking syrup. Mix sugar, syrup and water in saucepan. Stir until sugar is dissolved. Cook until a soft ball is formed when a small amount is tested in cold water. Mix syrup and popped corn. When cool enough to handle, butter hands and shape mixture into balls, pressing lightly. Yields about 24 balls, 3-inches in diameter.
Combine softened cream cheese and milk, mixing until well blended. Gradually add sugar. Stir in chocolate, vanilla and salt; fold in marshmallows. Drop rounded teaspoons of mixture in coconut; toss until well covered. Place on baking sheet; chill until firm. Makes 4 dozen.
Mix thoroughly and spread on cookie sheet or plate. Spread hot sauce or cocktail sauce (4 to 6 ounces) over cream cheese mixture. Place crab meat or tuna (whichever desired) on top of sauce. Eat on crackers.
Cut the broccoli and cauliflower into small pieces and combine with sliced half onion rings. Prepare several hours ahead and refrigerate. Combine the cooking oil, sugar, mayonnaise, white vinegar, salt, pepper and dry mustard. Mix with electric mixer or food processor. Pour over the vegetables 1 hour before serving. Stir once or twice during the standing time. Serves 10 to 12.
Combine oil and 1 cup sugar; add egg and beat well. Stir in molasses. Combine flour, salt, soda, cinnamon and ginger; add to molasses mixture, stirring to mix. Roll dough into 1-inch balls. Roll each in remaining 1/4 cup sugar. Place 2 inches apart on greased cookie sheet. Bake for 10 to 12 minutes or until lightly browned at 350°.
Grease casserole with butter. Add ingredients and dot with butter on top. Bake 2 hours at 350°.
Put all fruits through a grinder. Add sugar, lemon juice and chopped nuts. Let stand overnight in refrigerator. Ready to serve and enjoy.
Let cream cheese sit at room temperature until softened. Put cheese and other ingredients, except nuts, in mixing bowl. Mix with mixer until blended, then stir with spoon about 1 minute. Mold in ball and roll in nuts. Refrigerate about 2 hours. Serve with crackers, vegetables or on bread.
Heat oven to 350°. Mix contents of vegetable seasoning packet, water and margarine in a 12 x 8-inch baking dish until margarine is melted. Stir in stuffing crumbs and 1/2 cup of the salsa. Place chicken over stuffing. Pour remaining 1 cup salsa over chicken. Cover with foil. Bake for 35 to 40 minutes, or until chicken is cooked through. Remove foil. Sprinkle with cheese. Bake 5 minutes, or until cheese is melted. Let stand 5 minutes before serving. Makes 6 servings.
Saute almonds in oleo. Add celery and rest of ingredients. Cook, covered, 10 minutes. Stir often. Serves 4.
Preheat oven to 350°. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
Heat oven to 350°. Cook bacon until almost crisp. Wrap around water chestnuts. Secure with toothpicks. Place in baking dish. Mix remaining ingredients. Pour over water chestnuts. Bake 45 minutes. Makes around 24.
Drain the sauerkraut and mix in the caraway seed. Peel the onions and cut in half; core and cut the apples in wedges. Next, layer the ingredients in a large Dutch oven in this order: sauerkraut mixture, onions, apples, brown sugar and the ribs. Bring to a boil, then cover and simmer gently for 2 or 3 hours until ribs are tender. Serves 6.
In a large bowl, mix first 4 ingredients together. Pour into graham cracker crust. Chill.
Measure all dry ingredients into a bowl, then shortening. Stir in almost all the buttermilk. If dough isn't pliable, add just enough milk to make a soft, puffy dough. Knead dough on lightly floured board, about 1/2 minute. Roll out. Cut with floured glass the size of biscuit you want. Place on ungreased baking sheet. Heat oven to 450°. Bake for 10 to 12 minutes.
Cut flowerets from broccoli. Slice broccoli stalks and onion. Place in shallow glass baking dish. Arrange flowerets around outer edge. Drizzle salad dressing over vegetables. Microwave, loosely covered with plastic wrap, on High for 5 to 7 minutes. Sprinkle with sesame seed. Serve hot or at room temperature as a vegetable or salad. Yields 4 servings.
Arrange in order the ingredients in layers, mixing mayonnaise and Miracle Whip and spreading on top of onions. May be made the night before.
Boil squash covered in water for 5 minutes. Mix onion, sour cream, chicken soup and shredded carrots to squash.
Grease 9 x 13-inch pan. Preheat oven to 350°. In a large bowl, beat brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt. Add to first mixture and mix well. Stir in oats and mix well. Save 1 cup oat mixture and set aside. Spread remaining oat mixture evenly into prepared pan.
Mix in order given. Bake at 350° for 10 to 12 minutes. Let cookies stand a few minutes before removing from sheet. Do not overbake. Approximately 150 cookie yield.
Mix ingredients together. Pour into buttered 9 x 13-inch Pyrex dish. Bake at 350° for 30 to 35 minutes, or until brown.
Preheat oven to 350°. Place 30 (2-inch) foil cupcake liners in small muffin pans or on cookie sheet. Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended. Place 2 level tablespoonfuls of batter in each foil cupcake liner. Bake at 350° for 10 minutes. Remove from oven. Push 1 peanut butter cup in center of each cupcake until even with surface of brownie. Bake 5 to 7 minutes longer. Cool completely.
Mix together flour, baking powder, soda and salt. Cream shortening; add sugar, creaming well. Blend in eggs and beat well. Add bananas. Add dry ingredients and nut meats. Pour into greased 9 x 5 x 3-inch loaf pan. Let stand in baking pan for 20 minutes before baking. Bake at 350° for 50 to 60 minutes.
Chill milk at least 3 hours. Dissolve gelatin in 3 cups hot water. Chill until thickened, then beat until fluffy. Fold in lemon juice and sugar. Beat milk until thick and fold into gelatin mixture. Sprinkle half the crumbs in two 13x9x2-inch pans; pour in gelatin and sprinkle rest of crumbs on top. Chill until firm. Cut in 12 squares. Serves 24.
Combine wafer crumbs, butter and 2/3 C. peanuts. Press into an ungreased 13 in. x 9 in. x 2 in. baking dish. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool.
Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onions are golden brown. Put in crock-pot with all remaining ingredients except sour cream. Stir thoroughly. Cover and cook on low 7 to 9 hours (high 3 hours). Stir in sour cream 1 hour before serving. Serve over hot buttered noodles or rice.
Dissolve jello in hot water. Chill until partially set. Blend in sour cream and blueberries. Chill until firm. Must do ahead.
Cut beef into thin strips. Mix flour and spices into bag and place beef into bag to coat. Brown meat and onion in skillet. Add all other ingredients, except sour cream. Mix and simmer 15 minutes after it boils. Add sour cream just before serving.
Spray bottom of large Dutch oven with Pam. Brown stew beef, stirring until browned on all sides. Pour on soy sauce to taste. Cover with water and cook, covered, until tender. Add onion, pepper and celery. Add potatoes and carrots, pushing down into water, if possible. Lay cabbage wedges on top. Cover and cook until vegetables are tender. Serve hot.
Combine all ingredients and put in pie shells. Bake at 325° until lightly browned, 35 to 40 minutes.
Beat eggs; add butter, flour, sugar, milk, salt and pepper. Mix. Add corn last. Bake at 350° for 1 hour. Do not overbake; dries up quickly.
Stir together flour, soda and salt. Beat butter, peanut butter and sugars. Add egg and vanilla. Beat well. Add dry ingredients; beat well. Shape dough in 1-inch balls or drop by teaspoon on ungreased cookie sheet. Don't flatten cookie. Bake at 375° for 10 minutes. Cool 1 minute before removing to a wire rack.
Mix juice and serve over ice cream. A sprig of fresh mint completes this beverage. Yield: 2 gallons.
Combine the first 4	ingredients and beat.	Add the mincemeat and blend in.	Add flour, baking powder and salt. Blend in well. Bake in an 8 x 8-inch pan at 375° for 25 to 30 minutes.
Mix and spread in cake or Pyrex baking dish. Bake at 375° for 15 minutes. Let cool.
Cook the potatoes in about 1 cup of water until tender (25 to 30 minutes). In a large skillet, melt margarine on medium heat. Stir in onion and cook until tender. Stir in flour and cook about 2 minutes. Add milk, salt, pepper and paprika; cook until sauce thickens. Pour potatoes in 2-quart casserole and pour sauce over potatoes; stir together gently. Bake at 350° for 15 to 20 minutes. Top with shredded Cheddar and bake for 10 minutes more.
Soften cream cheese 45 seconds in microwave. Spread in baking dish. Spread chili on top, then cheese, then salsa. Microwave until cheese melts, approximately 15 minutes.
For crepes: Mix flour, sugar and salt. Combine eggs, milk and water. Add gradually to flour mixture, beating to a thin batter. Spoon 3 tablespoons of batter onto a hot greased skillet. Brown lightly on both sides. Continue making cakes until batter is gone. Spread with your favorite fruit preserves or cheese filling, roll up and sprinkle with confectioners sugar.
Grate pears, hot peppers and onions. Chop red and green peppers. Mix and heat sugar, salt, turmeric and vinegar until sugar melts. Add grated and chopped ingredients. Bring to a boil. Cook 20 minutes. Put in jars and seal.
Place frozen rolls in greased 13 x 9-inch pan. Sprinkle dry pudding, brown sugar, margarine and pecans on top of rolls. Put pan in a cold oven (gas or electric) and leave overnight to allow rolls to rise. In the morning, do not preheat; set oven at 350° and bake 20 minutes. Turn rolls out onto a cookie sheet lined with foil.
Melt cheese in double boiler. Pour melted cheese over Bisquick and sausage and roll in small balls. Bake in 350° oven for 15 minutes.
Add grits to boiling water and cook 3 minutes; salt to taste. Cut cheese into small pieces and add to cooked grits; stir to blend. Add all other ingredients; stir. Bake in buttered casserole, uncovered, about 45 minutes at 350°.
Mix all ingredients together well, then fold in stiffly beaten egg whites. Bake in a pie shell at 400° for 15 minutes, then reduce heat to 325°. Bake until filling is set.
Mix cheeses together until well blended. Add remaining ingredients except pecans; mix well. Shape into ball. Roll in pecans. Wrap and chill for 24 hours.
In a large mixing bowl, combine apple, pineapple, celery, rice and tuna. In a small bowl, whisk together the yogurt, soy sauce and lemon juice. Pour dressing over tuna mixture; toss lightly. Chill. Put sesame seed in a heavy skillet; toast them over medium heat until golden, shaking the pan to avoid burning. Remove seeds from pan; let cool. Arrange lettuce leaves on plates. Equally divide tuna mixture among them; sprinkle with toasted sesame seed.
Mix 1 stick melted oleo with crumbs. Line 9 x 13-inch pan. Beat not less than 15 minutes eggs, 2 sticks margarine and powdered sugar. Spread this over crumbs. Cover with sliced bananas. Spread drained pineapple over this. Cover all with large Cool Whip. Sprinkle nuts over it and decorate with cherries (halves) and Hershey's chocolate syrup. Refrigerate overnight.
Saute onion in olive oil in skillet until almost tender. Add ground beef and garlic; brown lightly, stirring until crumbly. Drain. Add tomato sauce, mushrooms, tomatoes, parsley, oregano, m.s.g., thyme, bay leaf and water; mix well. Simmer for 2 to 2 1/2 hours, or until sauce is thickened, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti with Parmesan cheese. Serves 6.
Put all ingredients except gelatin in a deep pan. Put gelatin (dissolved in 1/4	cup water) in when taffy is about done. Continue cooking until a hard thread forms when dropped in cold water. Pour onto a	buttered cookie sheet to cool until you can handle it. Work	1 teaspoon vanilla in with taffy while pulling. Pull until taffy is a light color.
Saute bacon (broken in pieces). Add bell pepper and onion in large skillet over medium heat. Stir in fresh tomatoes, steak sauce, hot pepper or hot sauce and sugar. Simmer until hot. Add cooked rice. Season to taste.
Sprinkle all ingredients onto thawed out turkey. Roast turkey for 1 1/2 to 2 hours in 350° oven.
Combine all ingredients in 8 x 8 casserole dish. Bake at 350° for 30 to 40 minutes.
In a medium to large, heavy bottomed saucepan, melt the butter. Add the celery and saute for 2 minutes. Add the stock, Worcestershire sauce and mustard; simmer for about 10 minutes. Place in a blender and puree. (If you don't have a blender, cook the celery until very soft and push it through a fine sieve, discarding any large tough pieces.) Return the mixture to the saucepan and bring temperature to slightly below boiling. Add milk. Do not boil. Gradually add cheese, stirring until well blended. Ladle into pre-warmed bowls and top with sprigs of parsley or dill. Serve with warm, crusty bread. Yields about 4 cups.
Slowly melt the entire block of Velveeta cheese. Cook sausage, breaking apart until very crumbly; drain. Add sausage to melted Velveeta; mix thoroughly. Pour into 9 x 13-inch (slightly oiled or use Pam) and put into refrigerator. When chilled and set, cut into cracker-sized cubes. Good with any type of snack crackers.
Cook beef mixture with pepper and onion. Drain well. Beat eggs with creamed potatoes. Layer meat mixture in a baking dish. Pour potato mixture over meat. Sprinkle cheese over potato mixture. Bake at 375° for about 30 minutes until cheese is golden brown.
Mix all ingredients except wieners and bring to a boil. Boil 20 minutes. Add wieners which have been cut into bite size pieces and heat until hot. Serve in chafing dish with toothpicks.
Slice vegetables; prepare for steaming and steam. Saute some of the onions, mushrooms, tarragon and tofu in walnut oil. Add cooking wine and garlic cloves. When tender, add the half and half and simmer to small boil. Cook fettucine. Add egg yolks and sauce to noodles. Mix the vegetables in and then mix in the Parmesan cheese. Eat and enjoy.
Boil chicken breasts until done, about 30 minutes. Melt cheese over low heat. Add Ro-Tel tomatoes, cream of mushroom and cream of chicken. Layer baking dish with chips, 1/2 of pulled chicken breast and 1/2 cheese sauce. Repeat layers. Bake at 350° until lightly browned and bubbly. Let set 10 minutes before serving.
Cover chicken with water in large pot and cook until tender; remove from stock. Cook spaghetti, unbroken in stock, until almost done. Saute onions, celery and green pepper in butter; add this and tomatoes, soup, boned chicken pieces and soy sauce to spaghetti. Add salt and pepper to taste. Place all in large baking pan, generously cover with cheese. Bake just to melt cheese. Real good! Freezes well.
Cook fish in separate pot and debone. Put boneless fish and water in second pot. Bring back to boil. Add other ingredients. Cook over medium heat for 6 to 8 hours. Add salt and pepper to taste.
Mix pudding and milk until thick. Add remaining ingredients except bananas and vanilla wafers. Place wafers on bottom; layer pudding, then layer bananas. Continue until you get to the top. Place filling on top, then top with nuts, if desired.
Cool celery for 5 minutes in water. Drain; mix all ingredients, except bread crumbs. Top with 1/4 cup bread crumbs. Dot with butter. Bake in casserole dish for 25 to 30 minutes at 350°.
Heat oven to 375° to 400°. Melt butter, then beat eggs. Mix all ingredients, except Jiffy mix and stir well. Add the Jiffy mix and stir. Pour into a greased 6 x 11-inch baking dish. Bake approximately 45 minutes to 1 hour. Test in the center with a toothpick to determine doneness; when toothpick is clean the dish is done. Cut into 2-inch squares and serve hot as an appetizer or as a part of a luncheon meal.
In saucepan, stir together the Hershey bars, marshmallows and milk until melted. Let mixture cool slightly. Combine with the 1 cup whipped cream and spread into crust. Refrigerate. Top with more whipped cream and chocolate curls.
Put in blender and blend. Add cushaw to fill blender, about 2 1/2 cups. Pour in unbaked crust. Cook at 375° for 45 to 50 minutes. Cover pie edges with aluminum foil to keep from overbrowning. Add meringue, if you wish, after pie is done.
Heat milk and chicken broth together. Blend butter and flour and add seasoning. Blend into hot liquid and stir and cook until smooth and creamy. Into a greased baking dish, place a layer of chicken, then crumbs, then gravy. Repeat until all is used, ending with gravy layer. Dot with butter. Bake at 350° until lightly browned.
Wash peppers. Remove insides. Boil in water for 5 to 6 minutes. Brown beef and onions. Drain. Stir in paste, water, sauce, salt and powder. Cover and bring to a boil. Remove from heat. Stir in rice. Let stand, covered, for 5 minutes. Stir in cheese. Stuff peppers. Bake at 350° for 26 minutes. Makes enough for six.
Spread butter in center of a 20-inch piece of heavy-duty foil. Cut Swiss steak into serving pieces. Arrange on foil, slightly overlapping each piece. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, salt and pepper. Mix juice, A.1. sauce and cornstarch. Pour over Swiss Steak. Wrap foil over and double fold edges to seal tightly. Place in baking pan.
In a saucepan, combine all ingredients and cook on a low boil for 1 hour. Serve on roast beef. Makes about 3 c. sauce.
Combine cereal, flour, sugar, walnuts, dates, baking soda and salt. Beat eggs, buttermilk and oil. Make a well in center of dry ingredients and add moist ingredients, stirring until just moistened. Fill greased muffin tins 2/3 full; bake at 350° for 20 minutes. Keeps well in refrigerator for up to 3 weeks.
Cook meat (if using brisket cut in large chunks) and onions in salted water to cover approximately 3 hours. When meat is tender add carrots, sweet potatoes and pears, discarding stems and seeds. Cook 1 hour longer. Add brown sugar (1/2 cup or more). Turn out meat/vegetable mixture into large baking/roasting pan with liquid from cooking to cover. Top with Kneidlach (dumplings). Bake, uncovered, at 300° for 3 to 4 hours.
Dissolve gelatin in hot water. Mix in cottage cheese. Add all other ingredients and chill. Use 7 x 11 x 2-inch pan or medium size mold.
In a small mixer bowl, beat sugar, butter, water, Nestle Choco-bake and vanilla until smooth. Pour or drizzle over cake. Makes 3/4 cup glaze.
Remove neck, giblets and clumps of fat from turkey; save giblets, discard fat. Rinse turkey inside and out; pat dry. Rub salt in cavity and over skin; cover loosely and refrigerate for 6 to 8 hours, then rinse well and pat dry. Place turkey in a large plastic bag in a roasting pan. Stir together soy sauce, oil, sherry,	sugar,	ginger and garlic; pour over turkey, secure bag with a twist.	Refrigerate for 24 hours. Turn bird	and bag over	often.	Lift turkey from marinade; drain briefly.	Using poultry skewers, secure neck skin to back. Tie	wings to body with string or secure them behind bird, akimbo style. Leave legs untied. Immerse hickory chips in water in a bowl and let soak.
Mix all ingredients except cheese. Layer 1/2 corn bread mixture into black skillet that has been greased. Sprinkle shredded cheese and top with remainder corn bread mixture. Bake at 425° for 45 minutes.
Mix together cinnamon, red hots, vanilla, boiling water and sugar. Pour over apples. Bake at 350°.
Pour half the 7-Up into ice trays. Freeze until solid. Place 7-Up cubes in punch bowl. Pour remaining 7-Up, apple juice and cranberry juice cocktail over top. Stir to blend. Serves 24.
Preheat oven to 350°. Heat rum mixture and pour over raisins; set aside. Melt 1 tablespoon butter in frypan; add pears and cook 5 minutes. Add 1/4 cup sugar; stir and cook 2 more minutes and then put aside.
Use a round, nonstick cake pan that is 9 inches in diameter and 1 1/2 inches in height. Rub it with the vegetable oil and dust lightly with flour. Preheat oven to 350°.
Heat oil in skillet. Add potatoes. Cover and cook over medium heat about 10 minutes, stirring occasionally. Stir in chicken and broccoli. Mix soup, milk and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4.
Combine first 5 ingredients until well blended. Pour into shell and bake at 425°. Reduce heat to 350° and bake for 35 minutes or until a knife inserted in the center comes out clean.
Cream butter, Crisco and sugar well. Continue creaming and slowly add beaten eggs. Sift flour. Add salt and baking powder. Mix well. Add dry ingredients alternately with milk to the creamed mixture, beginning and ending with flour. Add extracts and blend well. Pour into a well-greased and floured large tube pan. Place in cold oven on the lower rack. Turn oven on at 325°. Bake for 1 hour 15 minutes. Do not open oven door.
Beat egg; mix in other ingredients using a spoon; mix until smooth. Heat about 1/2 inch oil or shortening in a skillet. Holding your finger over the end of a funnel, fill funnel with 1/4 cup batter. Remove finger and move to make an open lacy pattern. Fry until golden brown, turning once. Drain on paper towel. Sprinkle with powdered sugar and serve warm. Yields 5 large cakes.
In frying pan, crumble and fry bacon. Add onion, diced and saute. Add baked beans, vinegar and sugar. Simmer until hot; serve.
Mix together. Drop by spoon onto ungreased cookie sheet. Bake at 375° for 6 to 8 minutes.
Cream together butter, cream cheese and sugar. Add eggs, one at a time. Beat well and add flour mixed with baking powder. Bake in greased and floured tube pan or Bundt pan at 325° for 1 1/2 hours.
Preheat oven to 325°. Grease and flour 2 loaf pans. Beat eggs, add sugar, oil, vanilla and squash. Cream together. Sift flour, soda, baking powder, salt and cinnamon together. Add to creamed mixture and mix until blended. Bake 1 hour.
Cream together the sugar and Crisco. Add eggs, vanilla and milk. Mix thoroughly and blend in sifted flour, soda, cocoa and cream of tartar. Drop by heaping tablespoonfuls on greased cookie sheet and bake 12 to 15 minutes at 350°. Put 2 cookies together with filling.