HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first six ingredients and set aside. Beat eggs lightly; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir only until moistened. Pour into two well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes before removing from pan.
Mix sugar and cocoa well. Add milk. Place on stove on medium heat and add butter or margarine. Cook until soft ball stage. Remove from heat and beat until smooth and creamy. Pour into buttered dish. Let cool and then cut.
Cook to form ball at 250°. Add vanilla. Add nuts. Pour into buttered pan. Let stand until firm. Cut into squares and wrap in wax paper individually.
Layer peaches with syrup, dry cake mix, butter, coconut and pecans in an ungreased 13 x 9 x 2-inch pan. Bake until topping is golden brown, 55 to 60 minutes at 325°. Serve warm or cold with sweetened whipped cream or ice cream. Yellow cake mix may be used instead of butter brickle. Serves 12 to 15.
Place cooked chicken in a baking dish. Cook broccoli according to directions. Place on top of chicken. Blend mayonnaise, soups, mushrooms and broth. Pour over chicken. Cover with shredded cheese. Add bread crumbs. Dot with butter or oleo. Bake 40 to 45 minutes at 350°.
Saute onion and pepper lightly. Set aside. Add rice and brown, stirring often. Reduce heat; add remaining ingredients and simmer, covered, for 30 to 35 minutes or until most of liquid is gone and rice is tender.
Preheat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan. Press over bottom and 1-inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely.
Mix all ingredients together. Be sure and add enough broth to make extra moist. Bake at 350° for 25 minutes. Don't brown too much.
Sprinkle ice over cucumbers, onions and peppers. Sprinkle salt over ice. Set for 3 to 4 hours. Drain. Boil vinegar, sugar and seasonings. Let simmer 15 minutes with cucumbers. Put into jars and seal.
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, lime juice and oil. Stir and mix to blend, then beat well. Pour batter into a greased 13 x 9 baking pan. Bake in a 350° oven for 35 minutes. Let cake cool, then drizzle on glaze.
Combine butter, brown sugar and sugar together. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread mixture in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chips. Let stand 5 minutes and spread evenly. Before cutting, drizzle topping over bars.
In a small bowl combine yogurt, honey, lime juice and rind; mix well. Cover. Chill overnight. Makes 6 servings. Spoon dip.
Sift the flour, baking powder, salt, sugar and 2 tablespoons cocoa together. Mix the melted shortening with milk and add to dry ingredients. Put in an 8 x 8 x 2-inch pan. Combine 1/4 cup cocoa with the brown sugar and sprinkle over the batter. Pour the boiling water over the top, holding a tablespoon under the stream of water so that it spreads evenly and stays on top. Bake in moderate oven, 350°, for 45 minutes. Turn out upside down, letting the sauce pour over the pudding. Makes 4 servings.
Sift flour, sugar, cornmeal and baking powder together. Combine egg whites, milk and oil. Pour into dry ingredients. Stir to blend. Pour batter into lightly oiled muffin pan 2/3 full. Bake at 425° for 20 to 22 minutes or until golden brown.
Put popcorn in large paper grocery bag. Combine in 2 qt bowl butter, salt, brown sugar, corn syrup. Microwave 2 minutes and stir. Microwave 3 minutes more, stirring after each minute. Add vanilla and soda. Stir and pour over popcorn and peanuts, if desired, in bag. Microwave 1 minute, shake well and repeat. Pour onto cookie sheet and let cool. Store in air tight container.
Mix liquids, salt and sugar until creamy. Pour over vegetables and let set overnight. Stir well before serving.
Cut tips from chicken wings. Dip wings in egg and then in cornstarch to which the garlic salt has been added. Pour cooking oil into electric fry pan and turn to 350°. Brown wings. Make a sauce of the next 7 ingredients. Place the meat in 10 x 10-inch pan. Cover with sauce and bake 40 minutes at 375°. Serves 5 to 6.
Spray large baking pan with Pam. Wash and pat dry chicken pieces. Put mayonnaise in small bowl; dip and thoroughly cover chicken pieces with mayonnaise. Dip in crushed corn flakes. Arrange in pan without touching. Bake 1 1/2 to 2 hours at 350°, uncovered.
Combine bread crumbs and Parmesan cheese; set aside. Wash and prepare chicken that can be sliced into strips or purchase chicken already in strips. Combine oil and garlic. Dip chicken into oil and garlic mixture. Roll chicken into the bread crumb mixture. Place on baking dish/sheet that has been sprayed lightly with oil. Bake at 350° for approximately 10 to 15 minutes. Serve sprinkled with grated Parmesan cheese.
Combine the first 11 ingredients and beat until smooth (2 to 3 minutes). Don't overbeat. Set aside.
Mix flour, walnuts and butter. Press on bottom and sides of a 9 x 13-inch glass pan. Bake at 350° for 20 to 25 minutes.
Melt margarine in an 8 x 8-inch square pan or an 8-inch iron skillet in a 350° oven. Coat pan with margarine. Mix other ingredients until blended. Pour remaining melted margarine into batter and mix well. Pour batter into hot pan and bake at 350° for 35 to 40 minutes.
Mix Jell-O with the boiling water; stir to dissolve. Add rest of the ingredients; stir together. Pour into a 9 x 13 x 2-inch bowl. Chill overnight. Can add more pecans, if desired.
Brown ground beef and drain. Simmer celery, pepper and onions and add to beef. Add tomatoes, tomato paste, bay leaves, basil and oregano and garlic cloves. Bring to a boil and add salt and pepper to taste. May use garlic, onion and celery salt, if desired. Add a little red pepper and cook slowly for about 6 hours.
Melt butter. Add milk. Pour over cabbage mixture. Bake at 350° for 30 minutes.
Combine first 3 ingredients. Cut in butter. Press into greased 8 x 8 x 2-inch pan. Bake 15 minutes at 325°.
Mix butter and peanut butter with sugar. Sift salt, cinnamon and 1 cup sifted flour and add together.
Cook noodles according to box. Slice or dice vegies, then steam in a steamer or microwave to soften. Preheat oven to 375°. Grease casserole dish with cooking spray. Place a layer of sauce on bottom of dish, followed by a layer of noodles. Next, spread a layer of vegetables. Sprinkle with spices, then sauce, then Mozzarella. Repeat layering of noodles, vegies, sauce and cheese until used up. Top layers should be noodles, sauce and mixture of Cheddar, Mozzarella and spices. Bake approximately 35 minutes or until cheese is fully melted.
Melt chocolate chips in a double boiler. Add peanuts. Drop by teaspoon onto waxed paper. Chill until set. Store in an airtight container in a cool place. Can be refrigerated, if desired.
Mix flour, butter and nuts well and place in bottom of 9 X 13 baking dish. Bake at 350 for 15 minutes. Mix powdered sugar, 1/2 large Cool Whip, cream cheese. Mix well and spread on crust. Beat instant puddings with 4 cups milk and spread on cream cheese mixture. Spread remaining cool whip on top and chill.
Preheat oven to 325°. Use cooking bag and shake flour in bag. Add all other ingredients to flour in bag. Add ribs or chops to cooking bag. Bake 1 1/2 hours or until tender. Punch small holes in bag to keep from bursting and add a little water in pan while cooking. This helps keep meat moist. Cover lightly with foil.
Press raw ground beef into 8-inch square pan. Place onion rings on the meat. Salt if desired. Mix milk, soup and beans; pour over meat and onion. Top with frozen Tater Tots. Bake 45 minutes at 375°.
Combine cabbage, onion and bell pepper. Fold in 1 cup sugar. Set aside. Mix remaining ingredients and bring to a slow boil. Cool slightly, then toss with cabbage mixture. Refrigerate for 24 hours and serve.
Mix all ingredients except pecans. Chill and make into a ball. Roll in pecans. Chill until ready to serve.
Grease 13 x 9-inch pan. Dissolve yeast in warm water, add salt, butter and pudding mix. Add flour, knead dough 12 times. Roll out long and about 1/4-inch thick. Spread with soft butter, brown sugar and cinnamon. Sprinkle with raisins, if desired. Roll up dough, starting on long side and cut rolls about 1-inch thick. Let raise. (Usually 1 1/2 hours or until double.) Bake at 400° for 10 to 15 minutes. Make glaze of powdered sugar and milk.
Brown chops in small amount of fat. Place chops in a casserole and pour soup over all. Bake in 350° oven for 1 hour. Makes 6 servings.
Place crushed crackers in greased baking dish. Cover with milk and let set for hours to soak up the milk. Add more milk if necessary. Add ground pepper, Old Bay seasoning, salt and onion salt to taste. Add oysters and enough milk to make sloppy. Cut up butter for top before baking. Bake at 350° for 1 hour, until browned and set, uncovered. Can be started the night before.
Cut elephant into small, bite-sized pieces. Add enough brown gravy to cover. Cook over kerosene fire about 4 weeks at 465°. This will serve 3,800 people.
Preheat oven to 400°. Rinse eggplant dry; slice in half lengthwise. Place halves on foil covered oven rack. Roast for 40 to 50 minutes. When the eggplant is done the outside skin will appear charred. Set aside to cool, then scoop out the flesh from the charred shell.
Beat egg whites until foamy. Add salt and cream of tartar. Beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff and glossy. Fold in extracts and coconut. Drop from teaspoon to lightly greased baking sheet. Bake at 300° for 15 to 20 minutes. Yield: 36.
Chop 4 potatoes and onion in food processor. Dice other potatoes into small pieces. Place in a 4-quart pan with water. Add salt and pepper. Simmer until thick, about 20 minutes. Melt butter in 2-quart saucepan. Add flour and stir until smooth. Add milk and half and half. Cook over low heat until thickened and smooth, for about 20 minutes. Stir Velveeta into milk mixture until melted and add parsley. Combine with the potato mixture. Yield: 3 quarts.
Melt butter in a skillet and saute mushrooms over medium heat. Combine ham, cream cheese and thyme; blend well. Stir in sauteed mushrooms. Cover and chill overnight. Serve on party bread slices.
Mix first 3 ingredients until creamy. Then cool. While dough is cooling, melt chocolate chips and wax together either in double boiler or microwave (watch carefully; do not scald chocolate). Keep chocolate in pan of hot water so it remains a liquid. Form dough in small balls (large marble size). With a toothpick, dip 1/2 dough ball into chocolate mix and place on wax paper to cool. Refrigerate.
Over medium heat, in skillet, melt margarine and remove from heat. Add potatoes and onion on bottom and slightly up side of skillet. Sprinkle with salt and pepper. Cover skillet. Over medium-low heat, cook until potatoes are tender, about 20 minutes. Sprinkle potatoes with cheese; top with 1/2 tomato sauce. Arrange pepperoni and tomatoes over sauce; top with remaining sauce.
Bring the zucchini slowly to a boil; boil for 12 to 15 minutes. Add the lemon juice, pineapple and sugar. Boil for 10 minutes; take off heat. Add the jello and gelatine; mix real well. Pour into jars and seal, or cover with paraffin or keep in freezer.
Cook spaghetti in boiling water until tender. Meanwhile, beat eggs, half and half and pepper in a bowl. Dice the bacon and fry until crisp. Drain the spaghetti and add to the bacon. Pour in the egg mixture, stirring, and toss over a gentle heat until the eggs begin to set. Serve immediately sprinkled with grated Parmesan cheese.
Preheat oven at 350°. Combine all ingredients except chocolate chips in large bowl and mix for 2 minutes. Add chips. Mix and pour into greased and floured Bundt pan and bake for 50 to 55 minutes. Cool cake for 15 minutes before removing from pan. Dust with powdered sugar.
Mix flour, sugar, soda, salt and cocoa. Make 3 holes. In first hole, put vanilla. In second hole, vinegar. In third hole, the shortening. Add water and mix all together. Bake at 375° for 35 minutes. Makes a small cake.
Soften yeast in warm water. Add milk, salt, sugar, egg and 1 cup flour. Beat until smooth. Blend in melted butter; set aside. In a large bowl, cut the butter into 4 cups of flour until the size of dried kidney beans. Pour yeast batter over the top and carefully turn mixture over with spatula to blend, just until flour is moistened. Cover with plastic and refrigerate 4 hours to 4 days.
Work peanut butter, oil and sugar. Add enough flour to make mixture the consistency of play dough. Delightful for small children to roll on table and tasty, too.
In large saucepan, brown the sausage. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until veggies are tender. Add water to make thinner, if necessary. Serves 9.
In a pie pan, mix bread crumbs, salt, thyme, rosemary and black pepper. Dip each chicken breast in egg and then coat with bread crumb mixture. In a medium skillet, heat oil until hot. Saute chicken until lightly browned on each side, about 5 minutes. Add wine and bring to a boil; reduce. Serves 2.
Cook spinach according to package directions. Drain well. Combine with 1/2 the sour cream, salt, pepper and nutmeg. Cook pasta according to package directions. Drain, add margarine and onion and blend with spinach mixture. In a 2-quart baking dish, layer spinach, then noodles, then cheese. Repeat, ending with cheese. Top with remaining sour cream. Bake at 350° for 30 minutes.
Arrange ingredients on a platter or 4 individual plates in the order listed. Drizzle on dressing when ready to serve.
In a large bowl with an electric mixer on high speed, cream sugars and margarine until light. Beat in egg and vanilla. On low speed add flour, baking soda and salt. Mix well. Fold in nuts and chocolate morsels.
In a large resealable plastic bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased, shallow 2 1/2-quart baking dish.
Sift dry ingredients together. Add egg and enough milk to moisten ingredients thoroughly. Drop by spoon into deep fat (400°) and cook until golden brown.
Mix together potatoes, broccoli, onion, green pepper and butter in skillet. Cook spuds in butter until tender. Add onions and peppers; cook until onions are tender. Add broccoli; cover and cook on low for 5 minutes. Add to mixture eggs, Parmesan cheese, basil, salt, pepper and water. Cover and cook on low for 10 to 15 minutes (until edges are set). Sprinkle 1/4 cup Monterey Jack cheese on top (optional). Take off heat; cover and let set for 5 minutes. Serve.
Cut carrots into 2-inch pieces. Place cut julienne slice. Heat margarine in heavy saucepan with lid. Add carrots, sugar, salt and water. Cover and steam 10 minutes. Be careful not to burn carrots. Add peas and steam another 2 minutes.
Mix and put in glass jar. Cover loosely and let stand 24 hours at room temperature. Put in refrigerator for 3 to 5 days, then feed. Add 1 cup warm water, 1/2 cup sugar and 3 tablespoons instant potatoes. Mix well and add to mixture. Let stand out of refrigerator 8 to 12 hours. Will not rise, only bubble. Remove 1 cup to make bread. Return remainder to refrigerator . Keep in fridge 3 to 5 days, then feed again. Always take out 1 cup to use or give away or throw away. (I sometimes let stay in fridge for a week before feeding again.)
Beat together the sugar, oil, eggs and vanilla. Add the flour, salt, baking powder and milk. Beat well. Spread into a greased jelly roll pan. Bake at 350° for 25 minutes. Put the peanut butter on the hot cake in 6 small mounds to soften. Spread across the cake. Refrigerate. Melt the Hershey bar with the shortening in a double boiler. Spread it on the cold cake. Cut in squares.
Fry bacon and set aside to drain. Pour off bacon fat. Add onions to pan and saute until translucent. Add potatoes and water or clam juice. Simmer for 15 to 20 minutes or until potatoes are tender. Add milk, clams with juice, salt and pepper. Simmer for 10 minutes (do not boil). Add butter just prior to serving. Garnish with crumbled bacon.
In large bowl beat to soft peaks 2 egg whites, 1/8 tsp. cream of tartar, 1/8 tsp. of salt and 1 tsp of vanilla. Gradually add 3/4 cup sugar and beat until stiff. Fold in 6 oz. package of semi-sweet chocolate bits and 1/2 cup chopped nuts. Drop by tsp. on greased cookie sheet. Bake 25 minutes at 300 degrees. Makes 1 1/2 dozen.
Heat oven to 375°. Combine the first 8 ingredients in a mixing bowl until a dough forms. Shape dough into balls and roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 11 to 12 minutes until golden brown. Remove from oven. Push a chocolate kiss into center of each while warm, so cookie cracks around the edge. Makes 4 dozen.
Bring potatoes to a boil in a saucepan; immediately drain and transfer to a greased 2-quart baking dish. While potatoes boil, make white sauce: Melt butter in saucepan; stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture begins to bubble. Remove from heat; slowly add milk, while stirring. Bring mixture to a boil, stirring constantly. Add cheese and stir over medium heat until melted. Pour cheese sauce over potatoes. Bake at 350° for 1 hour, or until bubbly.
Squeeze the juice of the limes. Cut up the celery. Do not put the celery in the blender. Blend all other ingredients in the blender. Mix with celery. Yum!
Spread pieces of wax paper, about 1 foot long, on a table. Measure cinnamon candies and set them on table. Measure corn flakes and put them in a pile on another piece of wax paper. Put butter or margarine in saucepan; turn burner to low. When butter starts to melt, add the marshmallows. Stir until the butter and marshmallows are completely melted. Remove from heat. Add food coloring and stir until mixture is evenly colored. Pour in corn flakes and stir until just coated. Drop from tablespoon onto wax paper. Press several cinnamon candies on each. Let dry 1 hour. Makes about 36.
Brown ground beef in skillet. Add onions and green peppers; cook until tender. Add tomatoes and seasonings. Cover and simmer 2 hours. Add beans last hour. Remove bay leaves before serving. Makes 6 servings.
Beat eggs, sugar and syrup. Add salt, vanilla and oleo. Mix well. Sprinkle 1 cup of pecans in pie shell. Pour mixture over nuts. Bake at 325° until firm.
Form into small balls the beef, crumbs, egg, onion, salt and pepper. Brown in some grease in large pot, a few at a time. When all are browned, add the water. Simmer for 1/2 hour, covered. Remove from the pan. Add the 2 cans of soup and the milk to pan. Scrape browned remains in pan. Stir until smooth. Now, add balls back to pan and simmer 2 hours. Add the sour cream before serving. Serve over rice or noodles.
Preheat oven to 400°. Mix thoroughly oleo, sugar and vanilla. Work flour, salt and nuts in until dough holds together. Shape into 1-inch balls and bake on ungreased baking sheet 10 to 12 minutes. Roll in confectioners sugar while warm. Cool, roll again.
Coat a large nonstick frying pan with vegetable cooking spray. Add the carrots, onions and pepper. Saute for 5 to 10 minutes. Crumble the ground beef and turkey into a large bowl. Lightly toss with the cooked vegetables, oats and rice. In a small bowl, combine the tomato juice, eggs, oregano, thyme, pepper sauce and black pepper. Add to the meat mix.
Do not brown meat and do not add salt. Put ingredients in casserole dish, starting with meat. Cover and bake at 300° for 3 hours. Don't peek. Yields 6 to 8 servings. Serve with rice.
Saute butter, onion, celery, and mushrooms until the vegetables are tender. Add 2 Tbsp. flour. Bring to boil. Add broth, rice, salt, and pepper. Boil until somewhat thickened. Add 1/2 c. whipping cream and let boil for 1 minute. Add thyme and marjoram. Serve warm.
Wash pineapples; trim any bad leaves around edge and cut in half. Hollow out, leaving at least a half inch of the pineapple meat. Mix chicken, scallions, almonds, pineapple meat and grapes. Add mayonnaise (just enough to hold the ingredients together). Fill pineapple shells. To serve, line platter with red lettuce leaves and lay pineapple with leaves out. Top salad with a little fresh chopped parsley and a half a grape turned upside down.
In a 3-quart saucepan saute cubed franks, onions and peppers in margarine until tender. Add remaining ingredients. Cook over low heat, stirring until cheese melts. Serves 6.
Brown beef and drain. Stir in seasoning and pour in small dish lined with chips. Pour tomatoes over meat mixture and top with grated cheese. Heat for 15 minutes in 350° oven. Serve like tacos.
Arrange alternating layers in casserole. Top with bread crumbs and bake at 350° for 30 minutes.
Prepare package of elbow macaroni per instructions. When pasta is prepared and rinsed, grease the bottom of a 2-quart casserole dish with 1 tablespoon of butter or margarine. Place approximately 1 1/2 cups of elbow macaroni in casserole dish and dot top with 1 tablespoon butter or margarine and 1 cup shredded Velveeta. Repeat this layering 2 more times. Season with salt and pepper to taste. Pour approximately 1/2 cup of milk over mixture.
Run the tomatoes through food press after cooking. Blend onions and celery seed with a little juice. Dissolve the cornstarch in some juice. Pour all ingredients into a huge pot. Add the sugar, pepper, salt and margarine. Cook until thick. Stir well. Process in hot water bath for 20 minutes. Yields 12 to 14 pints.
In large dkillet melt margarine over medium heat. Add onions and mushrooms; saute 2 to 3 minutes. Add red bell pepper; cook 1 minute. Stir half-and-half, corn starch, salt and pepper until smooth; stir into skillet. Stirring constantly, bring to a boil and boil 1 minute. Toss with egg noodles.
Brown ground beef; drain. Add taco seasoning. Mix. Use directions on package. Set aside. In large bowl, chop lettuce, onion and tomato. Add kidney beans, Cheddar cheese, ground beef mixture and crushed Doritos. Mix together well and add dressing; add sour cream, if you like.
Brown hamburger with onion; drain well. Add refried beans and taco sauce; mix well. In casserole dish, layer meat mixture, chips and cheese until full, ending with cheese. Put in oven until hot and the cheese has melted.
Saute onion until clear. Mix together all ingredients except chips. Pour in casserole dish and layer with cheese and chips (crushed). Bake at 350° until cheese melts.
Combine the gelatin, sugar, egg yolks, lime juice and water in a saucepan; bring to a boil over medium heat. Remove from heat; let chill.
Preheat oven to 350°. Choose any cake mix and add eggs and oil. Mix well. Drop teaspoonfuls of dough onto an ungreased cookie sheet, spacing about 2 inches apart. Bake for 8 to 10 minutes. Cool completely before serving. Feel free to add nuts, chocolate chips or raisins. Makes 3 dozen.
Dissolve yeast in warm water and set aside. Combine butter, sugar and egg in a large bowl; beat well. Stir in yeast mixture. Gradually add flour, stirring well. Cover and store in refrigerator for 2 days in airtight container.
Combine in saucepan, brown sugar, sugar, milk and butter. Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes over moderate heat.
Stir raisins, brown sugar and nuts together in bowl; set aside. Stretch or press biscuits into 4-inch circles on lightly greased cookie sheet. Butter biscuits generously and press raisin mixture over top. Bake 8 minutes at 450°.
Heat marshmallows and milk until marshmallows melt. Add to the other ingredients. Place mixture into a tube pan or loaf pan that is lined with waxed paper. Cover with waxed paper. Chill a day or more before cutting.
Combine cookie crumbs and butter; place mixture firmly into a 10-inch pie plate. Combine banana slices and lemon juice. Arrange in a single layer on chocolate crust. Freeze.