HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and oil, then add egg and pumpkin. Mix well. Then add dry ingredients. Add orange juice and nuts. Bake at 350 degrees. Will make two 9 x 13 cakes or a pound cake.
*Cream may be brought to boil (scald) and allowed to simmer for 30 minutes prior to dish preparation.
Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven. Add water to pan to a depth of 2 inches. Bring to a boil; cover and reduce heat. Simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients and toss gently. Garnish with a fresh basil sprig, if desired. Yields 8 servings (29 calories and 25% fat per 1/2 cup serving).
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Mix remaining ingredients, except nuts, in a separate bowl. Add flour mixture to the first mixture and blend. Fold in nuts. Bake in loaf pan at 325° for 1 hour. Makes 2 loaves.
Grate and mix cheeses together. Line bottom of a 9-inch square ovenproof dish with half of the cheese mixture. Spread green chilies and juice over cheese mixture. Layer remaining cheese. Pour eggs over cheeses and chili mixture. Bake 20 to 25 minutes at 350°. Cut into bars or squares. For a spicier appetizer, add cayenne pepper.
Mix all ingredients thoroughly, except bacon slices. When well blended, turn into a greased, shallow baking pan. With your hands wet, shape mixture into a rounded loaf. Arrange 4 pieces of bacon on top of loaf. Bake on the center rack of the oven at 350° for about 1 hour, or until brown. We like to coat the top of the loaf with catsup 15 minutes before cooking is done. Serves 4.
Mix broccoli, onions, raisins and nuts (after the broccoli has been peeled).
Sift flour and sugar. Combine oleo, cocoa and water. Bring to a boil. Pour over flour and sugar. Mix real good. Add buttermilk, cinnamon, vanilla, eggs and soda; beat well. Pour into greased and floured shallow 16 x 11-inch pan. Bake at 350° for 20 to 25 minutes.
Blend milk, pudding mix and sweetened condensed milk. Layer vanilla wafers and bananas, then put on prepared pudding. Top with Cool Whip.
Drain beans. Combine green peppers, onion rings and pimento. Mix sugar, vinegar and salad oil. Pour over vegetables and salt and pepper to taste. Chill overnight.
In a heavy Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture just begins to boil; remove from heat and add ice cream, vanilla and maple flavoring. Serve hot. Yields twenty 6-ounce servings.
Boil carrots, covered, in a small amount of water until crisp-tender and drain. Cook bacon in a skillet until crisp, drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Saute onion in reserved drippings, until tender. Add pepper, brown sugar and carrots. Cook until thoroughly heated. Sprinkle with bacon. Serves 4 to 6.
Mix crushed pineapple and juice with strained apricots and sugar. Heat until hot, but not boiling; stir constantly. Add gelatin to hot mixture; stir until dissolved. Remove from heat and cool to thicken.
Mix flour, pecans and margarine together and press into bottom of a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
Preheat oven to 350°. Place breasts, tomatoes and mushrooms in a 9 x 13-inch baking dish. Combine remaining ingredients. Pour sauce over chicken. Bake 1 to 1 1/4 hours.
Sift flour, soda, baking powder, salt together. Set aside. Beat eggs, sugar, oil together. Add vanilla and mix in flour mixture. Add bananas, vanilla and nuts; pour into a greased and flour loaf pan.
Cook the Pasta Accents according to the package directions, omitting the water and putting the butter on top of pasta before cooking. Saute shrimp in butter. Mix together for a fast and easy main dish.
Mix all ingredients except nuts. Divide into 2 balls. Chill 30 minutes for easy handling. Roll each ball in chopped nuts. Serve one, freeze the other for a special time. Each ball serves 8. Serve with crackers or chips.
Brown sausage and crumble; drain well. Beat eggs, salt, mustard and milk. In a large Pyrex dish, layer bread cubes, sausage and cheese. Pour egg mixture over layers. Do not preheat oven. Bake at 350° for 40 minutes. Can be made ahead; freezes well.
Spread beans on bottom of 9 x 13-inch dish or pan. Layer rest of ingredients in order. (Mix taco seasoning into sour cream.) Serve with Frito dip chips or tortilla chips.
Brown onions and beef. Add all other ingredients except noodles and stir gently until well mixed. Turn into 3-quart casserole and top with noodles. Cover tightly with foil and bake at 325° for 1 1/2 hours. Serves 8.
Let cream cheese, Parkay and eggs get to room temperature. Cream together cream cheese and Parkay. Add 1 cup flour, 2 eggs and 1 cup sugar and mix well. Repeat this two more times. Place in cold oven and bake at 350° for 1 to 1 1/2 hours. Let cool 10 to 15 minutes.
Blend first 5 ingredients. Add dry ingredients. Roll out, cut out and sprinkle with sugar and cinnamon. Bake at 375° until brown.
Spread dip on sliced ham. Roll up longways and slice. Put a toothpick through each one. Chill in refrigerator until ready to serve.
Add pig's feet, salt, ginger, and pepper to boiling water. Cover and simmer for 1 1/2 hours. In another pot boil squash until tender. Remove, drain and mash squash. Add squash, tomatoes, and lima beans to soup mixture. Bring to a boil. Reduce heat. Cover and simmer for approximately 15 minutes. Serves 3 to 5. Big Mama's best and healthy soup.
Cut up fryer. Salt, pepper and flour. Place in a casserole with oleo. Cook 30 minutes at 350°. Turn chicken over and cook another 30 minutes.
Mix all ingredients together in a 9 x 13-inch baking dish and top with grated Cheddar cheese. Bake at 350° for 1 hour uncovered.
Cook raisins in water until tender. Mix together the remaining ingredients. Pour into raisin mixture and cook until thick. Pour into baked pie shell. Cover with meringue and bake.
Preheat oven to 400°. Bake the potatoes until soft. Cut in half lengthwise. Scoop out the potatoes in mixing bowl. Add remaining ingredients. Beat until mixed. Re-fill potato skins or foil potato holders. Reheat under broiler. Serves 6 or 12.
Trim fat from pork. Combine lime juice and next 5 ingredients in a large zip-top heavy-duty plastic bag. Add pork; seal bag and marinate in refrigerator 30 minutes. Remove pork from bag reserving marinade. Coat grill rack with cooking spray; place over medium coals. Place pork on rack; cover and cook 27 minutes or until meat thermometer registers 160°, turning and basting pork occasionally. Cut into 1/4 inch thick slices. Serve with chutney.
Peel avocado and remove pit. Place avocado meat in bowl, mash with fork. Peel and dice tomato. Add tomato, onion, lemon juice, salt, pepper and garlic; mixing well. Blend in sour cream.
Mix all ingredients together. Bake in a 9 x 13-inch pan for 30 to 40 minutes at 350°. Use toothpick for doneness. When cool, serve plain or with whipped cream.
Preheat oven to 425°. Grease 8-inch skillet and place in oven to heat. Beat egg in mixing bowl. Add remaining ingredients, beating well. Pour batter into prepared skillet. Bake for 20 to 25 minutes or until golden brown. This corn bread is very moist. Cool 5 minutes before serving.
Sift flour into large plastic or wooden bowl. Make a nest in the middle and put Crisco in the nest. (Cooking oil may be used.) Pour buttermilk over Crisco and squeeze flour and Crisco to mix with buttermilk. When batter is ready to knead, flip in more flour by working around the edge, until dough is of the consistency to pinch off biscuit-size chunks. Roll biscuits in palm of hands to smooth. Spray a baking pan large enough for 12-15 biscuits with Pam and very gently arrange in pan. Press down to smooth. Bake at 425-450 degrees for 15-20 minutes until top starts to brown. Turn oven off and leave in oven for another 5-10 minutes. Serve hot.
Brown venison cubes in hot bacon drippings in heavy Dutch oven. Add water to cover, seasonings and onion. Cover and simmer for about 2 hours.
Peach layers: Dissolve gelatin and sugar in boiling water. Chill until partially set. Sprinkle lemon juice over sliced peaches.
Mix jello and hot water as directed on package. Add other ingredients. Add mayonnaise last. Mold in an 8 x 8-inch dish.
Dissolve Jell-O in one cup boiling water. Add thawed strawberries, undrained rhubarb and pineapple. Set in refrigerator till thickened. Mix Dream Whip as directed. Blend in softened cream cheese to topping. Pour onto top of Jell-O mixture and sprinkle with chopped nuts if desired.	Let set for 3 hours.
In a 4-quart heavy saucepan over medium-high heat, stirring constantly, bring the sugar, salt, butter and milk to a full boil. Boil 6 minutes, stirring constantly. Off heat, add the chocolate and marshmallow cream. Stir vigorously and speedily until chocolate is melted and mixture is a uniform color. At once, stir in the nuts and pour into a buttered 13 x 9 x 2-inch pan. Refrigerate until firm enough to cut into large squares or bars; wrap each individually. Keep stored in refrigerator. Makes about 5 pounds.
Brown pork chops on both sides in hot oil in a large skillet; drain pan drippings. Put bouillon cubes in boiling water; stir until dissolved. Stir in remaining ingredients; pour over pork chops in skillet. Bring to a boil; cover and simmer for 1 hour or until tender. Serve over mashed potatoes if desired. Yields 4 servings.
Boil sugar and water 16 minutes or until mixture spins thread. Add pineapple juice, orange and lemon juice to sugar syrup. Add enough water to make	4 quarts of liquid. Add ginger ale just before serving. Pour over ice.
Thaw hash brown potatoes just enough to separate; melt oleo and saute onion. Add milk, soup, sour cream, salt and pepper and about 1/2 of cheese. Cover with foil and bake 1 hour at 325°. Uncover and sprinkle rest of cheese on top; bake 15 minutes more.
Mix water and gelatin. Let sit about 1 minute. Heat over low heat until gelatin is dissolved. Add cream cheese, soup and Worcestershire sauce. Heat over low heat until smooth. Add remaining ingredients. Pour into a greased mold and chill. Remove from mold and serve with crackers.
In large saucepan over medium heat, combine peanut butter, brown sugar and Karo syrup. Add corn flakes and Rice Krispies; mix. Press into a 9 x 13-inch cake pan or jelly roll pan. Do not grease pan. Sprinkle chocolate chips on top and spread while warm. May need to put into oven for a few minutes. Cut into bars while warm.
In 12-inch skillet, heat oil and brown chicken; drain. Stir in tomatoes, mushrooms and garlic. Combine with soup mix. Simmer, covered, 45 minutes, or until chicken is tender. Makes six servings. Serve with hot noodles, hot bread and salad.
Dissolve the jello in the boiling water. Stir well until completely dissolved. Allow to cool slightly. Add yogurt and stir until smooth. Add Cool Whip and stir until well blended. Pour into the graham cracker crust and chill in the refrigerator for at least 4 hours before serving. All ingredients can be low-fat or fat-free and it is just as good!
To well beaten egg, add sugar and peaches. Spread on butter baking dish. Dot over with butter. Cover with biscuit dough. Bake at 350° for 30 to 35 minutes.
Preheat oven. Mix together and bake in 2 loaf pans at 350° for 30 to 35 minutes.
Microwave chocolate on High 1 minute. Stir and microwave 30 seconds more. Add cocoa and stir until all chocolate is melted. In food processor, chop prunes and water until prunes puree to thick paste. Add egg whites, sugar and chocolate. Process until smooth. In small bowl, mix flour, salt and soda. Add to chocolate mixture and process with quick pulses, just until blended. Spray an 8-inch square pan with Pam. Spread mixture evenly into pan. Sprinkle nuts on top.
Cream the sugar, butter and egg yolks. Add vanilla and flour. Add raisins and about 1/2 cup water they were cooked in. Add the nuts. Beat egg whites and fold into mixture. Pour into unbaked pie shell; bake at 325° for 40 minutes.
Melt butter and peanut butter. Mix sugar, egg, vanilla, and flour. Bake at 375° for 12 to 15 minutes, or until brown.
Heat oven to 375°. Arrange apples in greased square pan, 8 x 8 x 2-inches. Mix remaining ingredients; sprinkle over apples. Bake until topping is golden brown. Apples will be tender. Approximate baking time is 30 minutes. Serve warm with cream or your favorite ice cream. Makes 6 servings, 295 calories per serving.
Mix all ingredients. Place in a large punch bowl. Makes 10 to 12 servings.
Stir together 1 cup flour and 1/4 cup powdered sugar; cut in butter until mixture clings together. Pat into ungreased 8 x 8 x 2-inch baking pan. Bake at 350° for 10 to 12 minutes.
Cream margarine and cream cheese. Gradually add 3/4 cup sugar, beating until fluffy. Add milk, eggs and vanilla; beat well.
In a pitcher, combine punch and soda. Pour into tall glasses; top each with a scoop of ice cream.
To Make Bread: Whisk flours with baking powder, baking soda and salt. Set aside. Beat yogurt, brown sugar and molasses with electric mixer until smooth. Add oats. Beat on medium speed again. Stir in flour and raisins by hand until combined.
Break cakes into pieces. Place cake into bottom of pan. Mix pudding and pour over cake pieces. Spread Cool Whip on top of pudding and cake. Spread cherry pie filling on top of this. Let set in refrigerator until ready to eat.
Sift all dry ingredients together. Put in vinegar, vanilla and water and mix well. Pour in greased pan. Cook at 350° for 33 minutes. Use any kind of white icing.
Have butter and eggs at room temperature. Cream butter, shortening and sugar. Sift dry ingredients together. Add dry ingredients and milk alternately, about 1/2 at a time, beating constantly. Add eggs, one at a time. Add flavoring. Bake in tube pan at 325° about 1 1/2 hours or until done.
Optional: May use 1/2 cup of brown sugar if preferred. But if using brown sugar, use 3/4 cup white sugar instead of 1 cup along with the brown sugar.
Combine all ingredients except Seven-Up. Freeze 5 or 6 hours in a large bowl. Serve mushy in Seven-Up. Makes 20 servings.
Preheat oven to 350°. Melt butter. Add vinegar and hot pepper sauce. Place chicken in baking dish. Pour mixture over chicken. Sprinkle Hidden Valley Ranch mix over chicken. Bake 35-40 minutes, until tender.
In a large stainless steel saucepan, warm milk (rinsing with cold water before adding milk prevents milk burn) at medium heat to scalding (just short of boiling). Remove and cool at least 1 hour to barely lukewarm. In each of two clean quart jars, place 2 tablespoons of commercial yogurt (Dannon) for starter. Divide milk between jars and stir gently. Place the jars in a warm place (80° to 110°). Should incubate from 8 to 16 hours. Test yogurt by tipping the jar slightly. If it leaves the side of the jar and is thick, it is ready to be covered and refrigerated.
Cream sugars, shortening, eggs and vanilla. Sift together flour, soda and salt. Add to creamed mixture. Stir in M&M's. Bake at 375° for 8 to 12 minutes. Makes 4 to 5 dozen.
Cut rhubarb into 1/2 inch pieces. Stir 1 cup sugar and 2 Tbsp. flour together and mix with rhubarb. Put in pan and dot with butter. Mix remaining sugar, flour, salt and baking powder. Stir in beaten egg. Put on top of rhubarb. Bake at 350° for 40 minutes.
Mix shortening and sugar and add molasses; beat in egg and add vinegar. Mix well. Add flour and all spices; blend thoroughly. Refrigerate overnight. Roll out 1/4-inch thick. Cut out cookies. Bake at 375° for 6 to 8 minutes; do not overbake.
Grease 9 x 13-inch pan. Mix flour, nuts and oleo. Spread in pan. Bake 15 minutes at 350°. Cool.
In a large saucepan, cook potato and green onion in 2 tablespoons of the butter over medium heat, about 10 minutes or until potatoes are tender. Slowly add spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender, process or blend spinach mixture, half at a time, until smooth. In the same saucepan, melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl, stir about 1 cup of the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired. Makes 8 servings.
Grease or spray 1 (8-inch) square cake pan. Pour filling on bottom and sprinkle cake mix over. Then drizzle oleo on top. Can add nuts to top. Bake at 350° for 1 hour.
Stir in sugar, egg yolks and lemon juice and rind. Add flour, butter, milk, egg whites and fold in gently. Bake in deep dish crust for 375 for 30-40 minutes or until top is brown.
Drain the pineapple and the oranges and save the juices. Cook the di pepe as directed on the box. Drain and mix it with the pudding. Cool. Add the fruit, marshmallows and Cool Whip. Store in refrigerator.
Put olive oil in soup pot and simmer sausage for 30 minutes. Drain soaking water from beans and add beans to sausage along with 3 quarts of water. Add other ingredients, except seasoning. Simmer, simmer, simmer; stir occasionally. Add water, if necessary. Add spices 30 minutes before serving.
Put flour, sugar, baking powder and salt in mixing bowl. Combine eggs, milk and oil or butter; add to dry ingredients. Beat quickly only until large lumps disappear. If batter thickens upon standing, thin with 1/4 to 1/2 cup milk. Bake on 375° griddle until bubbles break and edges are cooked. Turn and bake other side. Serve immediately. Yields 16 (4-inch) pancakes.
Mix together eggs, 2 1/2 cups of milk and dry mustard. In a separate bowl combine soup, remaining milk and salt. In a large cake pan (12 1/2 x 9 x 2-inch) layer cubed bread, sausage and cheese. Pour eggs, milk and mustard over all. Top with soup mixture and refrigerate overnight. Bake at 300° for 1 1/2 hours.
Heat applesauce. Add Jell-O; stir until well mixed. Add pineapple and nuts and pour into mold.
Set oven at 375°. Place apples in an 8-inch pan. Mix rest of the ingredients until crumbly; sprinkle on top of the apples. Bake for 30 to 45 minutes, until apples are tender.
Stir vinegar into mayonnaise. Add salt and sugar. Add to grated cabbage. May add grated carrot for color.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meat balls in ungreased 8 x 8 x 2-inch baking dish. Stir together remaining ingredients. Pour over meat balls. Cover with aluminum foil. Bake for 45 minutes. Uncover and bake 15 minutes more. Makes 4 to 6 servings.
Mix together and put into unbaked pie shell. Bake at 350° for 30 to 45 minutes.
Mix ingredients together and place in a casserole dish that has been sprayed with Pam. Bake uncovered at 350° for about 30 minutes until hot and bubbly. Serve with crackers.
Mix eggs and sugar well. Add butter and stir well. Mix together flour, oatmeal and baking soda. Mix all together and divide in 2 (9-inch) cake tins. Bake in a preheated 250° oven for 1 1/4 to 1 1/2 hours. Put together with strawberry preserves and let stand for a day or two. Melt chocolate and spread on top.
Let peaches stand at room temperature 10 minutes. In a blender container, combine yogurt, brandy, rum and honey. Add undrained peaches. Cover and blend until smooth. Pour into glasses. Top with nutmeg.
Mix all ingredients thoroughly. Refrigerate until serving time. Yields 3/4 cup.
Grease casserole dish. Mix all ingredients together and pour in dish. Top with chips or corn flakes. Bake at 375° for 1 hour.
Sprinkle bacon and onion over bottom of pie crust. Add half the ham, then half the cheese. Then rest of ham and rest of cheese on top of that. Beat eggs and mustard, slowly add the hot cream, stirring constantly. Pour this over the top of cheese. Let stand	10 minutes. Sprinkle top with nutmeg and bake	at 350°. Test after 25 minutes with toothpick. Total time to bake, 45 minutes. Cool slightly, cut into slices.
Mix flour and seasoned salt in dish. Pound meat with tenderizer hammer on both sides, then cut into 6 to 8 pieces. Dip into seasoned flour mixture.
Preheat oven to 350°. Spray a 1 1/2-quart casserole dish with a nonfat cooking spray. Beat evaporated skim milk, Egg Beaters and flour together until smooth. Split open chiles and rinse to remove seed. Drain chiles on paper towel. Mix cheeses together and reserve 1/2 cup for topping. Alternate layers of chiles, cheese and Egg Beaters mixture in casserole dish. Pour chunky tomatoes over top layer and sprinkle reserved cheese on top. Bake 1 hour or until done in the center.
"Dump" cake mix into a greased 9 x 13-inch baking dish. Spread evenly. Spread pie filling on top. Pour melted butter over fruit. Sprinkle nuts on top. Do not mix! Bake at 350° for 30 to 35 minutes.
Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal. Add buttermilk, oil, applesauce and egg whites. Blend until dry ingredients are moistened. Do not stir batter again. Store overnight before baking. Mixture may be stored in refrigerator in a non-metal container for up to 6 weeks.
Flake shrimp with fork and mix with other ingredients. Let set for at least 1/2 hour. Add mayonnaise if too thick. May be prepared ahead. Serve with crackers.
Heat oven to 350°. Grease deep pie dish. Mix all ingredients. Beat for 1 minute on high. Bake 45 to 50 minutes.
Spray a 9 x 6-inch pan with vegetable cooking spray and place fillets in pan. Cover with a layer of spinach. Cover with a layer of cheese and top with bread crumbs. Drizzle with butter if desired. Bake.
Mix first 4 ingredients in a mini-chopper until a wet paste. Then, blend with crabmeat in a bowl. Using a 2-inch ice cream scoop, place a mound of crabmeat on bread crumbs. Shape with two small spatulas and turn to coat, pressing crumbs onto cakes. Saute in olive oil at medium-high heat for approximately 2 minutes per side or until crisp. Yield: four crabmeat cakes.
Place oats in blender container or food processor bowl. Cover and blend or process about 1 minute, stopping occasionally to stir. In large saucepan, fry bacon until crisp and set aside. Pour off all (about 2 tablespoons) drippings. Saute celery in drippings; blend in oat flour. Gradually add water and milk. Continue cooking over medium heat, stirring constantly until thickened. Reduce heat and add reserved bacon, corn and mustard. Continue cooking over low heat about 5 minutes or until heated through. Remove from heat, add cheese, mixing until well blended.
Preheat oven to 400°. Cream butter thoroughly. Add sugar gradually and continue beating until fluffy. Beat in egg and vanilla. Sift together dry ingredients. Gradually add to creamed mixture and mix until thoroughly blended. Shape and bake dough. Chill overnight. Roll and cut into shapes for holiday cookies.
Cook hamburger; drain. Melt Velveeta. Combine hamburger, Velveeta, chili and chili powder. Simmer until hot. Serve with tortilla chips.
Chop crabmeat and shrimp. Toss with macaroni, cheese, celery, green pepper and onions. Blend remaining ingredients and toss with shrimp mixture. Cover and chill. Before serving, stir salad. If desired, serve in lettuce-lined bowl and top with green pepper rings. Makes 4 to 6 servings.
Blend all ingredients in blender. You may substitute 3 bananas for the strawberries.
Thoroughly cream butter or margarine, peanut butter, sugar, egg and vanilla. Blend dry ingredients into creamed mixture. Shape in 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 350° until edges start to brown, about 8 minutes. Remove from pan and push Hershey Kiss in middle. Let cool. Makes 3 dozen.
Mix rice, soups and water. Put in a 9 x 13-inch pan. Place raw chicken pieces on top. Bake at 350° for 1 1/2 to 2 hours.