HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Place in casserole dish. Bake 40 minutes in preheated oven at 350°.
In mixing bowl, beat together zucchini, sugar and egg; add oil and mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder and salt. Stir into zucchini mixture. Fold in walnuts. Pour into a greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 325° until done, 60 to 65 minutes. Remove from pan and cool thoroughly on rack. Wrap and store overnight before slicing. Makes 1 loaf.
In mixing bowl, cream butter, oil and sugar; add eggs and vanilla and mix well. Combine flour, cocoa, soda, powder and spices together. Add to creamed mixture alternately with milk; and mix well. Stir in the zucchini. Pour into greased 9 x 13 pan. Sprinkle with chocolate chips. Bake at 350° for 40 to 45 minutes.
Brown meat; add onions; add all soups, sauce, chilies. Arrange casserole: tortillas, mixture, cheese (3 layers). Top with cheese.
Grease 2 cookie sheets. Brown ground beef and onion until tender. Add other vegetables and some Worcestershire sauce. Add soup and hot water. Salt to taste. Mix biscuit mix as directed. Roll dough out to 3/16 inch into a rectangle. Set 1/2 cup meat mixture aside. Pour meat mixture on dough. Roll up and cut into 1 inch to 1 1/2 inch slices. Bake at 425° for 20 minutes or until golden brown.
Cook pasta (al dente); save some water after draining. Put garlic, olive oil and basil into blender. Blend until mixed (add water gradually, if dry). Add 1/2 cup cheese to mixture and blend 2 minutes until thoroughly mixed.
Beat the eggs well and then add the milk. Mix all together. Bake for 45 minutes at 350°. May be made the night before and refrigerated.
Mix ingredients and pour into pie shell. Bake at 350° for 30 minutes.
Cream butter, margarine, sugar, egg yolks and sour cream. Then add flour and beat well. Slightly beat in egg whites a little at a time. Do not beat batter again. Pour in greased tube pan and bake at 300° for 1 1/2 to 2 hours.
Stir together in a 2-quart glass pitcher and microwave on High for 4 minutes. Add salted peanuts. Stir well. Microwave on High for 4 minutes. Add butter and vanilla; stir well. Microwave on High 1 1/2 to 2 minutes. Add baking soda. Stir gently until light and foamy (quickly and carefully as it is very hot and hardens rapidly). Pour mixture at once onto buttered cookie sheet. Cool 1/2 to 1 hour, then break into pieces and store.
Work Crisco into flour. Add buttermilk. Roll out; pat tops with oil and bake in 400° oven. You can brown the top by using the broiler after they have cooked if you would like.
Microwave ground meat and onion in plastic colander set in a bowl (to catch draining fat) until brown, stirring to crumble.
Brown sausage and drain off fat. Add a little cayenne pepper. Stir in grated cheese. Place mushrooms on buttered pan. Salt lightly. Stuff with sausage mixture and bake for 20 minutes in a 350° oven.
Cook potatoes and eggs. Cook bacon and onion and leave a little grease to mix. Mix all together and put salad dressing on.
Mix all ingredients together. Pour in graham cracker crust pie shell. Refrigerate 2 hours. Cut and serve.
Cook the vegetables until tender (about 20 to 25 minutes). The water should be cooked down. Add chicken bouillon and spices. In another pan, melt the margarine. Add two tablespoons flour very slowly. To this, add milk slowly. Add cheese. Stir until melted. Add vegetable mixture. Warm and serve. If you like a cheesy sauce, add more cheese.
Combine oil and sugar; add eggs. Sift dry ingredients; add to wet mixture; add nuts, apples and vanilla. Bake in 13 x 9 inch pan for 1 hour at 350 degrees.
Mix sugar, flour, cocoa, butter, eggs, vanilla, water and salt. Cook on medium heat until thick. This mixture will not be real thick when it is done. As it cools, it will thicken. Pour it up.
Mix cottage cheese and dry Jell-O until blended. Add oranges and pineapple. Fold in cool whip. This recipe can be served immediately, but handles better if it can set at least 15 minutes in the refrigerator, can also be made the night before.
Place sour cream, crabmeat, garlic salt and lemon peel in blender. Blend on medium/high for about 45 seconds, stopping to scrape sides, until smooth. Pour mixture into a serving bowl, cover and refrigerate at least 1 hour.
Heat oven to 350°. Grease and flour 13 x 9-inch pan.
Melt butter in baking dish. Mix sugar, flour and milk in with the butter. Spread peaches over the batter. Bake at 350 degrees for about 1 hour.
Mix all together. Pour into pie crust. Bake at 350° about 30 minutes or until done in center. For 1 pie use 3 eggs and half the other ingredients. Delicious and easy. Makes two.
Mix ground beef with seasoning to taste and form into balls. Brown in skillet. Place in crock-pot. Cut up onion over meat balls. Pour mushroom soup and water over balls. Cook on high for about 3 hours, then turn on low or cook on low all day until ready to serve.
Mix all ingredients together, except fried onion topping (or potato chips). Place in baking dish, covering with fried onion topping or potato chips. Bake for 20 minutes at 325°.
Place cubed Velveeta in blender along with pimento and Equal, if desired. Blend in the salad dressing to desired consistency.
Brown ground chuck in large skillet over moderate heat until it loses its pink color, breaking up with large spoon as it cooks. Stir in rest of ingredients. Bring to a boil, stirring. Reduce heat and simmer, covered, for 15 minutes. Makes 6 cups sauce. Serve over cooked spaghetti.
Brown meat and onion. Add all other ingredients except corn bread batter and simmer for 5 minutes. Pour into greased casserole pan and spread batter on top. Bake at 425° for 20 or 25 minutes.
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add beef. Mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. When meat loaf has been in oven about 20 to 25 minutes, take out and spread ketchup on top. Put back into oven. Finish baking.
Cut the dates up; sprinkle soda over them. Add boiling water. Stir them until cool and mushy. Add butter, sugar and vanilla. Add the beaten eggs; stir well. Sift flour, baking powder and salt; mix well. Cook in a Bundt pan at 350° until done.
Heat cheese, soup and milk. Put chicken in large end of crescent roll and roll up. Put in a 9 x 13-inch pan, cover with sauce and bake 30 minutes at 375° or 400°.
Bring sugar and zucchini to a rolling boil (10 minutes). Stirring constantly, add pineapple and boil 6 minutes more. Remove from heat; add jello and stir until dissolved. Put in jars and seal.
Blend mayonnaise, lemon juice, curry powder and soy sauce. Mix with all other ingredients and chill.
Prepare and bake cake according to package directions. Cut cooled cake into 1 1/2-inch cubes. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water and stir until gelatin is dissolved. Add orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well. Refrigerate for 20 to 25 minutes, until partially set. Fold in 2 cartons of whipped topping.
Flour enough to roll out and cut with cookie cutter. Bake in a 350° oven until golden brown.
Mix sugar and cornstarch; add beet juice and vinegar. Cook until thickened, stirring constantly. Add butter and salt. Add beets and bring again to boiling point. Remove from heat and serve.
Saute onion and garlic in hot oil. Add ground beef to crumble; cook until lightly browned. Add tomato paste and water, mixing well. Simmer uncovered 5 minutes. Cook noodles and drain. Spoon 1/3 of sauce into 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Add half noodles and half of Ricotta. Repeat layers and spoon on remaining sauce. Arrange Mozzarella cheese on top. Bake at 350° for 30 minutes. Serves 8 to 12.
Cook ground beef. Drain well. Melt two kinds of Cheez Whiz over low heat. When completely melted, add ground beef. Serve with Ruffles style potato chips.
Beat eggs with brown sugar until thoroughly blended. Mix in pumpkin, sour cream or yogurt, cinnamon, ginger, nutmeg, black pepper and salt until batter is smooth. Pour into pie shell. Bake in a preheated 350° oven for 1 hour, until custard is barely set in middle. Cool at least one hour on wire rack before serving. Makes about 8 servings.
Cream shortening, butter, eggs and sugars until fluffy. Add vanilla. Sift flour, baking powder, soda, salt, cinnamon and nutmeg. Add sifted dry ingredients, cherries, coconut, nuts and oatmeal. Mix well. Chill 1 hour. Drop onto ungreased cookie sheet. Bake at 375° for 10-12 minutes.
Mix corn, eggs, fat, and milk. Season with salt and pepper. Pour into greased baking dish and set in a pan of hot water. Bake at 350° (moderate oven) until set (50 to 60 minutes). Yield: 4 servings.
Mix potatoes, egg, onions and cheese. Pack mixture on bottom and sides of 9-inch pie plate to form crust. Bake at 350° for 35 to 40 minutes until golden.
Put small amount of salsa in bottom of a 9 x 13-inch dish. Mix soup, salsa, chilies and 3/4 of cheese. Wrap pieces of chicken in burrito shells with a small amount of cheese. Lay burritos on top of salsa in pan. Makes about 8 burritos. Pour soup and salsa mixture over burritos and cover with remaining cheese. Bake at 325° for 20 to 30 minutes. Can top with sour cream.
Mix cake as directed on box. Pour half of batter into greased and floured 13 X 9 pan. Bake at 350 degrees for 15 minutes or until toothpick inserted in center of cake comes out clean.
In large bowl combine all ingredients; mix well. Place in 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour; drain. Yields 6 servings. Preparation time: 10 minutes. Cook time: 1 hour.
Add chopped onion to hamburger; cook until tender. Add cream of chicken soup and water; simmer while noodles are cooking. Mix noodles into meat and soup mixture. Pour into a casserole dish; cover with potato chips and bake until chips are hot and beginning to brown. Or just crush chips and place on top after baking.
Brown sausage and drain on paper towels. Preheat oven to 350 degrees. Line 8x10-inch baking sheet with 1 package crescent rolls, unrolled flat. Layer browned sausage, green chiles and cream cheese. Unroll remaining package of crescent rolls and place flat on top and cook according to directions on crescent rolls. Yield: 12 to 15 servings.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks; add sandwich spread and next 3 ingredients, stirring until smooth. Spoon or pipe into egg whites. Sprinkle with paprika.
Cut peeled eggplant into 1-inch cubes and place in saucepan. Cover with water and cook until tender. Drain thoroughly.
Cut steak into serving-size pieces and brown in skillet. Mix soup, Worcestershire sauce and catsup together. Pour over steak and simmer at very low heat for 45 minutes to 1 hour.
Mix cake mix as directed on package. Fill cupcake liners 2/3 full. Cream together the remaining ingredients in a small bowl. Drop rounded teaspoonful on top of each cupcake. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Cook macaroni according to package directions until almost done. (Completely done macaroni makes a mushy casserole.) Drain macaroni and rinse with cold water. Grease a deep, 8-inch round baking dish with 1/3 of the softened butter. (I use a 1-1/2 qt round casserole dish.) Pour half of macaroni into dish. Spread 2/3 of the cheese over macaroni. Dot with 1/3 of the butter. Repeat with remaining macaroni and cheese. Lightly beat eggs with fork while slowly pouring half a can of evaporated milk into mixture. Pour egg and milk mixture over macaroni in baking dish. Pour remaining evaporated milk over mixture until milk is level with macaroni. Dot remaining butter over top. Bake for 1 1/2 hours at 350° or until sides pull away from pan. Mixture should not be wet in the center. Take out and cool for 10 minutes before serving. Makes 6 servings.
Beat egg yolks well; add other ingredients. Roll dough paper thin; cut in strips, about 2 x 3-inch slit down center towards one end and tuck one end into the slit. Fry in deep fat until slightly golden brown. Drain and cover with confectioners sugar.
Melt margarine in 13 x 9 pan. Add ingredients in layers. Bake at 350° for 25 minutes.
Mix together; pour into a 9 x 13-inch lightly oiled baking dish. Bake 30 minutes at 350°. Can be served hot or cold, cut into squares as an appetizer.
Cream butter and sugar. Mix in eggs, milk and vanilla. Add dry ingredients, mixing well. Bake at 350° for 45 minutes or done when tested.
Brown the meat and onion. Drain; add spaghetti sauce. Simmer for 10 minutes. Cook spaghetti, drain and add to the meat mixture. Melt butter in saucepan, stir in flour and salt. Slowly add Milnot and water; cook over medium heat, stirring constantly, until thickened. Add 1/2 cup American cheese and Parmesan cheese, stir until melted. Spread 1/2 spaghetti mixture in bottom of baking dish, spoon all cheese sauce over spaghetti. Top with remaining spaghetti mixture and 1/2 cup American cheese.
Dissolve jello in water and add strawberries. When it starts to set up add cool whip and mix well. Pour over cake that has been broken into bite sized pcs. and in a 9 by 13 in. cake pan. Refrigerate, keeps well if made the day before.
Cream Crisco and sugar. Add eggs gradually. Add milk and flavorings. Add flour, one cup at a time. Mix for 4 to 5 minutes. Bake at 325° for 1 1/2 hours. Yields 1 tube pan and 1 loaf pan.
Heat oven to 425°. Use one tablespoon Crisco oil to rub on all 8 potatoes. Bake at 425° for 35 to 40 minutes or until done. Blend remaining 3 tablespoons oil, flour and pepper in large saucepan until smooth. Stir in milk gradually. Cook and stir on medium or medium-high heat until mixture comes to a boil and is slightly thickened and smooth. Remove from heat. Stir in cheese until melted. Stir in vegetables. (Reheat on low, if necessary.) Cut open potatoes. Top with vegetables and sauce. Makes 8 servings. Contains 380 calories, fat 10 g (90 cal or 24% of total calories), sat fat 3 g (7% of total calories), carb 60 g, protein 15 g, chol 10 mg and sodium 360 mg.
Heat together cheese and sausage in large saucepan. Stir with wooden spoon until cheese has melted. Add biscuit mix and stir until smooth. Cool, then chill for about 1 hour for easier handling. Form into balls about the size of a nickel. Place on ungreased baking sheet. Bake at 400° for 8 to 10 minutes. Remove and place on paper towels to drain. Serve warm. Makes about 4 dozen.
Combine first 3 ingredients in a medium bowl, mixing well. Combine egg and buttermilk, mixing well. Add to dry ingredients, stirring until batter is smooth. Place a well-greased cast-iron muffin pan in a 500° oven for 2 minutes or until very hot. Remove pan from oven; spoon batter into pan, filling 3/4 full. Bake at 500° for 9 to 10 minutes or until lightly browned. Yields 16 muffins.
Cut up all kinds of veggies to dip into this or any kind of chips, etc.
Brown meat; drain well. Add onion, sauce, beans and seasoning. Simmer for 15 minutes. Spread over crust. Top with peppers, tomato, lettuce, then cheese. Bake at 350° until cheese melts.
Sift flour into bowl. Add soft (not melted) butter and sour cream. Blend together by hand. Roll out on wax or foil paper generously sprinkled with flour. Cut with small cutter and bake at 350° for about 20 minutes on greased cookie sheet.
Dissolve the yeast and sugar in warm water. Cream Crisco and sugar;	then beat in the egg, salt and warm water. Add the flour, enough to make a firm dough. Cover tightly and store overnight in refrigerator.
Saute onions, garlic, green pepper and curry powder in the oil until the vegetables are tender. Add the thyme, cayenne, parsley and tomatoes. Cover and simmer for 1 hour over low heat. Meanwhile, sprinkle the chicken pieces with salt and pepper and dredge in the seasoned flour. Fry the pieces until just done, about 10 to 15 minutes, in deep fat which has been heated to 375° or until a 1-inch cube of bread browns in 1 minute. Place the cooked chicken in a roasting pan, add the water and sprinkle with currants. Pour the simmered vegetables over, cover tightly and bake at 325° for 1 hour. Garnish with the roasted almonds and serve over very hot cooked rice. Very good, I left out currants and almonds and it was still good.
Place all ingredients in blender, blend for 3 minutes. Pour into ungreased 9-inch pie pan. Bake at 350° for 45 minutes or until set.
Drain peaches and place liquid in saucepan; stir in cornstarch, cinnamon and nutmeg. Cook, stirring constantly, until thickened. Stir in extract, almonds and peaches. Heat through; serve warm over ice cream.
Preheat oven to 350°. Butter and lightly flour a 9-inch square cake pan. Cream the butter slowly. Add sugar and beat until light. Add the bananas, eggs and vanilla. Beat well. Mix flour, baking soda and salt. Add to the first mixture and blend well. Add the buttermilk and beat until well blended. Spread in pan and bake for about 45 minutes or until toothpick comes out clean. Cool in pan for 5 minutes before turning out. Split the cake and add a light cover of Cool Whip and sliced bananas. Cover with more Cool Whip. Put top layer on and cover it, too.
Mix all ingredients together and bake at 350° for 30 minutes. Serve at room temperature. Sprinkle with additional fresh herbs.
Mix sugar, syrup and water. Heat until sugar melts. Add peanuts and cook until nuts begin to pop. Turn off burner and add baking soda. Stir well. Pour onto a buttered pan, spreading thin. Allow to cool. Then remove from pan and break.
Boil chicken. After chicken is done, remove chicken and add spaghetti to chicken broth. Chop chicken. In large pan, melt butter, then add onion and pepper. Cook for 1 minute. Add peas, pimentos, tomatoes, Ro-Tel, mushrooms and cheese. Allow cheese to melt. Remove spaghetti from broth when done. Add spaghetti and chicken to mixture. Serve. Refrigerate leftovers.
Simmer apples, water and lemon juice for 30 minutes; cool. Blend well. Add apple juice, nutmeg, cinnamon and cloves. Simmer 40 more minutes; stir often.
Drain tomatoes in sieve to remove juice after grinding. Boil brown sugar, water, vinegar, salt and pepper, stirring often for 2 hours, then add beef, sausage, cloves, raisins, allspice, apples, cinnamon and nutmeg. Boil all ingredients 1/2 hour. Put in quart jars and seal with 2 piece lids. Put in cooker and bring to full boil. Remove from canner. When open for use in pies, add 1 1/2 cups water, 1/2 cup sugar and more cinnamon. Each quart will make 2 pies.
Beat eggs well; add milk, shortening and salt. Mix well. Then add flour and baking powder. It may be sticky. Flour the board well and pour mixture out. Pat it out, then cut biscuits and bake on greased cookie sheet. Bake at 350° until done.
Heat oven to 350°. Lightly spray a 9-inch pie pan with vegetable spray. Place all ingredients in blender, food processor or mix by hand in bowl. Mix well and bake about 50 minutes or until center is puffed up.
Saute onion in butter. Add cheese. In a large casserole mix together vegetables. Add cheese mixture. Spread bread crumbs on top. Bake at 350 degrees for 30 minutes.
Mix altogether and bake in a casserole dish for 1 hour at 375°, covered.
In blender, puree raspberries and blend with soda. Strain to remove seeds. Return to blender. Add lime juice, frozen lemonade concentrate and sugar to taste. Add ice cubes and whip until ice is crushed. Serve immediately. Makes 4 servings.
Peel and slice apples. Put into greased casserole dish. Sprinkle white sugar over apples. Mix the flour, brown sugar and margarine until it resembles coarse meal. Sprinkle over top of apple mixture. Bake for 40 minutes at 350°.
Mix all ingredients together. Pour into greased cookie sheet/jelly roll pan. Bake at 400° for 35 to 40 minutes. Cut into small squares.
Chop tender parts of broccoli. Chop onion. Add cheese, sugar and sprinkle vinegar over broccoli and onion. Add mayonnaise and sprinkle some bacon bits on top of salad. Mix well.
Add rice and salt to the 5 cups boiling water and reduce heat to medium. Cook rice for 20 minutes until water is cooked away. Mix eggs, milk and sugar in bowl. Add cooked rice and stir. Add vanilla, nutmeg and cinnamon. Pour rice mixture into a greased (butter) baking dish. Sprinkle top with nutmeg. Bake at 350° for 30 minutes or until center is done.
Cook fruit. Add juice, lemon, cloves, tapioca, salt and cinnamon. Cook until thickened. Serve cold.
For 4 days, cover the whole cucumbers with clean, boiling water. On the 5th day, drain and cut into 1/2-inch slices. Combine remaining ingredients; boil and let stand over cucumbers for 2 days. On the third day, bring to a boil again and pour over cucumbers in jars. Seal jars in boiling water bath.
Mix Jell-O and hot water until dissolved. In blender, mix pineapple and strawberries. Add to Jell-O and mix. Spread in baking dish and chill overnight.
Beat eggs, sugar, butter and almond extract together until smooth. Add flour and salt. Beat or blend together.
In large baking dish put cooked chicken. Mix remaining ingredients and pour over chicken. Cut up margarine and place around top of ingredients. Bake at 350° until brown and crust forms on top.
Grease and flour two 8-inch cake pans. Heat oven to 350°. Cream butter with sugar and add eggs. Beat until well blended. Make a paste of food coloring and cocoa. Add to creamed mixture. Sift flour with salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Add vanilla. Place vinegar in a small measuring bowl and add soda, holding bowl over the batter bowl as vinegar mixture foams. Then add soda and vinegar to batter, blending, instead of beating. Pour into prepared pans. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Remove from oven. Cool in pans for 10 minutes. Remove from pans. Cool completely on wire racks. When cool, split each layer into 2 layers.
Saute bacon with onion and ham until onion is transparent. Mix with all other ingredients and pour into unbaked pie crust. Bake at 325° for 1 hour.
Boil the corn meal and water together until thick. Add the butter and sugar and mix well. Beat the eggs and add to the milk. Stir into corn meal mix. Bake at 400° for 35 minutes in pan of water. Serve hot. Serves 6.
Mix oleo, cocoa, milk and sugar. Boil hard 1 minute. Remove from heat. Add peanut butter, oats and vanilla. Mix and drop on waxed paper. Cool.
Prepare macaroni and cheese. Add other ingredients. Chill. Serves 4 to 6.
Combine first 3 ingredients, mixing well with hands. Shape mixture into 5 (4 x 1-inch) rolls. Mixture will be very dry. Chill 2 to 3 hours.
Cut meat in thin strips and wrap in foil. Bake 1 hour. Add to soup and sour cream. Bake 30 minutes. Saute mushrooms in butter before adding to mixture. Serve on wild rice. Half brown rice may be used in place of the wild rice.
Combine strawberries and lemonade concentrate in blender. Process until well blended. Pour into well-chilled bowl. Add remaining ingredients. Mix well. Add ice, garnish with lemon slices. Makes 18 cups.
Cover watermelon rind with cold water and set in refrigerator overnight. Drain and rinse. Put in boiling water and cook until clear (about 10 minutes); drain.
Soak eggplant in salt water for 1 hour. Drain well and cook until done. Mash eggplant and add remaining ingredients. Pour into buttered casserole and bake for 30 to 45 minutes in a 350° oven.
Put roast and vegetables in roaster pan. Mix mushroom soup, onion soup mix and water; pour over meat and vegetables. Bake, covered, in a 350° oven for approximately 2 hours.
Cook and drain spinach. Mix sour cream and dry soup together. Stir into spinach. Pour into casserole. Top with crumbs and dot with butter. Sprinkle cheese on top. Bake at 350° for about 30 minutes.
Cook ingredients 10 minutes. Add raw shrimp, cut in pieces. Cook additional 20 minutes until shrimp is tender. Serve over steamed rice.