HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, eggs, sugar, zucchini and vanilla in bowl; blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Spoon into 2 well-greased 8 x 4 x 2-inch loaf pans. Bake at 325° for 1 1/2 hours. Makes 2 loaves.
Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pie filling mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill for at least 4 hours. Garnish as desired.
Dry the cottage cheese by pressing down in a sieve and let it drain for 1 hour. Beat the eggs well in a mixing bowl. Add cottage cheese, butter, flour and salt. Mix only enough to blend.
Combine the first 3 ingredients and pack 1/4-inch deep in a 9 x 13-inch pan or two 7 x 10-inch pans. Bake 20 minutes at 350°. Beat the eggs, sugar, flour and lemon juice. Pour over first ingredients. Bake 20 minutes at 350°. When nearly cool, sprinkle with powdered sugar. Cut while still warm.
Saute onions and sausage. Drain well. Mix all other ingredients together. Place in crock-pot on low and cook.
In a 1 1/2-quart freezer-safe bowl, combine limeade, rum and water. Cover and freeze (mixture does not freeze solid). Just before serving, place half of mixture in blender. Cover and blend until slushy. Repeat with rest. Pour into cocktail glasses. Serve with 2 short straws.
Sift dry ingredients. Beat egg yolks in small bowl until thick and creamy. Add milk. In larger bowl, beat egg whites until stiff. Fold the yolk mixture alternately with flour mixture into egg whites. Blend. Pour in melted butter and mix slowly. Put into greased waffle iron.
Mix flour and brown sugar together. Set aside 3/4 for topping. Add egg, buttermilk, soda, salt and cinnamon to remaining flour mixture. Pour in greased 8 x 8-inch square pan. Bake at 325° for 50 minutes.
Cut cream cheese and margarine into Bisquick until crumbly. Blend in 1/3 cup milk. Knead on floured surface. On wax paper, roll dough into a 12 x 8-inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425° for 15 minutes or until brown.
Layer broccoli and chicken. Mix mayonnaise, soup and seasonings and spread over chicken. Top with cheese and bake, uncovered, at 350° for 20 minutes or until heated through.
Bring the first 5 ingredients to a boil; boil hard for 1 minute. Remove from heat. Add remaining ingredients; blend together. Drop from spoon onto waxed paper. Let cool.
Melt butter in a large skillet. Add flour and cook 3 minutes. Add stock very slowly, stirring constantly. Season with salt, pepper, paprika and nutmeg. Add chicken, a small can of drained peas plus carrots, onion and celery (slice about 3 carrots, 1 small onion and a few stalks celery. Boil until tender, then drain and add to chicken) or can use frozen peas and carrots, boiled with onion and celery. Pour mixture into deep dish pie plate and top with pie crust. Bake at 375° until brown.
Boil whole squash until partially done, about 10 minutes. Cut squash in half lengthwise and scoop out the center of the squash, then chop up the insides and mix with bread crumbs, stuffing mix, onions, salt, pepper, egg, milk and cheese. Put squash halves in a greased baking dish and fill with dressing mix. Bake at 350° for 40 minutes. Can top with a slice of cheese if desired.
Rinse and drain shrimp. You may choose 1 of 2 methods to prepare the shrimp. The Good Guy/Gal method is to peel and devein the shrimp, which results in easy dining, but may also result in shrimp that is very dry. The Rough It method is to leave the shrimp in its shell, which would result in time-consuming dining, but may also result in succulent shrimp.
Measure and sift together flour, soda and salt. Cream butter and sugar together. Add eggs and vanilla. Stir until mixed. Stir in bananas. Fold dry ingredients and nuts into batter. Pour into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 55 to 60 minutes.
Mix flour, baking soda and sugar. Cut in the shortening. Add enough buttermilk to make a soft dough. Pinch off dough in pieces the size of a baseball. Shape into biscuits. Place on greased baking sheet. Bake 10 minutes or until lightly brown and center is done.
Mix 2 cups flour, confectioners sugar and margarine. Press into a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Heat fat or oil to smoking hot. Add onions, stirring until they turn transparent. Add meat, stirring until just changed to white. Add paprika. Cover with water and simmer until tender, about 1 1/2 hours.
Set out 2 cans tomato sauce. Measure and set aside 1/4 cup of sauce. Add remainder to water, vinegar, brown sugar, prepared mustard and Worcestershire sauce. Mix together and set aside. Combine remaining ingredients and the rest of tomato sauce. Bake at 350° for 1 1/4 hours, basting several times with sauce.
Unroll dough into 2 long rectangles. Place rectangles in 9 x 13 inch baker or baking sheet; press seams together to form crust. Combine butter and mustard; brush on crust. Sprinkle evenly with remaining ingredients. Bake at 375° for 20 to 25 minutes. Cut into squares.
Cook spaghetti. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti into a pie crust in a buttered 10-inch pie plate.
Combine all ingredients and mix well. Pour into prepared Bundt cake pan and bake at 350° for 45 minutes until cake tests done. Frost with chocolate glaze or confectioners sugar.
Mix rice, soups and water together. Butter 9 x 13-inch oblong baking dish. Put rice mixture on the bottom. Place deboned, halved and skinned chicken over mixture. Melt margarine and pour over chicken breasts. Sprinkle dry soup mix over chicken. Cover with heavy foil. Bake at 325° for 2 to 2 1/2 hours. Don't peek. Serves 6 to 8.
In skillet brown chicken in hot oil. Combine all other ingredients and pour over chicken. Reduce heat to low, cover and simmer until done.
Remove damaged outer leaves. Wash cabbage head under cold running water. Set on board and cut into quarters. Remove core and shred finely. Place in large pot. Prepare apples and add to pot. Then water, vinegar, sugar, salt and pepper. Cover and cook over medium heat for 1 hour, stirring frequently.
In large bowl, mix all ingredients well. Chill in refrigerator overnight for best flavor. Can decorate with olive slices and sprinkle with paprika, if desired.
Grease 12-cup microproof Bundt-type pan; chill. Sprinkle with 1 tablespoon sugar; shake well to coat. Mix remaining ingredients except glaze. Follow cake directions. Pour into pan. On cook cycle, cook 18 to 20 minutes. Rotate overnight every 5 minutes. Let stand 10 minutes. Drizzle White Cap Glaze over cake. Let stand until glaze sets. Serve.
Mix first 4 ingredients together and bring to a hard boil and boil 1 minute. Remove from stove and stir in oats, peanut butter, vanilla and nuts. Mix well and put in dabs on waxed paper.
Melt chocolate and peanut butter chips in microwave until soft. Take out and stir in peanuts or pecans. Drop by teaspoon on foil or wax paper. Chill in refrigerator for 2 hours.
Fry hamburger with minced onions until done and then drain. Place a layer of hamburger in bottom of pan (preferably a cast-iron skillet); about 3/4 of an inch thick. Cover with one can enchilada sauce. Place two tortillas over meat and pack down firmly. Place layer of refried beans (about 3/4 of an inch cold out of can) over tortillas, then cover with two more tortillas and pack down firmly.
Mix lettuce, onions, bell pepper, olives and beans. Just before serving, add Fritos, cheese and dressing.
Mix ground beef, taco mix and refried beans together. In 9 x 13-inch pan, layer all ground beef mixture, then layer of sour cream and last, layer of cheeses. Bake until cheese melts. Serve with tortilla chips.
Preheat oven to 350°. Melt margarine. Add sugar, eggs, vanilla and baking powder. Mix thoroughly. Add four cups of flour and mix. Now, add remaining two cups and mix. Bake for ten minutes.
Cut potatoes and boil until tender. Add onion, margarine, salt and pepper. Add chicken soup and milk. Simmer for 20 to 30 minutes.
Wash, peel and cut potatoes. Chop onions. Wash, peel and cut carrots. Chop sausage into small pieces.
Drain and combine green beans, yellow beans, kidney beans and chickpeas. Add pepper and onion. Combine sugar, oil, salt and pepper. Add to bean mixture. Chill overnight.
Preheat oven to 325°. In bowl, combine flour, marjoram, rosemary, salt and pepper. Add ribs; toss to coat well in mixture, reserving any that does not cling. In large, deep nonstick skillet, heat oil over medium-high heat. Add ribs; cook, turning frequently, until browned on all sides, about 6 minutes. Set aside in roasting pan. To fat in skillet, add carrots, onion and garlic. Cook, stirring occasionally, until onion is just translucent, about 4 minutes. Stir in wine; cook 1 minute. Stir in tomatoes. Combine broth with reserved flour mixture; stir into carrot mixture. Bring to a boil; cook 1 minute. Pour over ribs in roasting pan. Tightly cover with foil. Roast until meat is tender, about 2 hours. Remove ribs from pan; keep warm on serving platter. Skim fat from pan juices. Serve juices over ribs.
Melt margarine in 9 x 13-inch baking pan. Mix flour, sugar, baking powder and milk. Pour batter over melted margarine. Put pie filling on top of batter. Bake in oven at 375° for 20 minutes.
Beat sugar and shortening; add egg yolks 1 at a time, alternating with flour, beating after each addition. Add flavoring. Dough will be stiff. Beat egg whites, then fold into batter. Bake in tube pan at 300° for 1 1/2 hours. Then bake 1/2 hour at 325°. Reduce heat to 300° and bake 1 more hour. Bake real slow.
Slice caps and stems of mushrooms in thick pieces. Heat oil in heavy saucepan and saute the mushrooms quickly until just crisp-tender. Combine all other ingredients in blender and mix until thick and foamy. Add mushrooms and blend again at lowest speed for 4 or 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning.
Wash and scrub potatoes. Bake at 450° for 60 minutes or until potatoes are fully baked. Cut in half lengthwise and scoop out inside and whip, adding butter, cream, salt and pepper. Beat egg white until rounded peaks are formed and fold into the potato mixture. Pile mixture lightly into potato shells, leaving surfaces uneven. Return to oven 8 to 10 minutes, or until potatoes are thoroughly heated and tops are lightly browned. Makes 6 servings.
Combine diced, cooked chicken with remaining ingredients (except potato chips) and place in greased 1 1/2-quart casserole dish. Crush potato chips and put on top of casserole. Bake in 450° oven for 15 minutes.
Place pears in food processor until finely chopped but still chunky. In a 2 to 3-quart microwave casserole, combine all ingredients. Microwave on High 5 minutes. Stir well. Microwave 35 to 40 minutes until pears are translucent and thickened (stir 2 or 3 times). Pour into 1/2 pint jars. Refrigerate overnight before serving. Store in refrigerator up to 1 month. This has a marmalade texture.
Place apples in a greased loaf pan. Mix together all other ingredients and spread over apples. Bake at 350° for about 30 minutes. Serve warm with vanilla ice cream on top.
Mix cornmeal, flour, baking powder and salt (and optional sugar). Mix together milk and egg and add fat. Add milk mixture to cornmeal mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425° for about 25 minutes or until lightly browned. Makes 6 servings.
Mix the graham cracker crumbs, 1/3 cup sugar and margarine in bowl. Press on bottom and 2-inches up sides of a 9-inch spring-form pan. Set aside.
Combine and cook quickly in iron skillet. Boil one minute. Remove from heat. Add vanilla. Let cool slightly. Beat until creamy.
In large bowl, combine 2 cups flour, 2 cups whole wheat and yeast. In saucepan, heat milk, water, honey, butter and salt to 120° to 130°. Add to flour mixture. Blend on low speed until moistened. Beat on medium 3 minutes. Gradually add remaining whole wheat flour and enough of the white flour to form a soft dough. Turn out and knead 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Shape into 2 loaves. Place in greased loaf pans. Cover and let rise until doubled. Bake at 375° for 40 to 50 minutes. Cool on wire racks.
Mix thoroughly and put in jar with tight lid.	Use two teaspoons per cup of hot water (boiling). More can be used for a stronger drink.
Combine ingredients. Bake in greased 9 x 13-inch pan at 350° for 25 minutes. Cool completely.
Boil the first 4 ingredients together until thick; cool. Add whipped cream, fruit, nuts and marshmallows. Mix together; let stand overnight.
Preheat oven to 350°. Beat egg and salt until peaks (mix on high). Gradually blend sugar. Add chips. On foil-lined sheet, drop spoonfuls close together. They don't spread. Put in oven and turn off. Take out the next morning.
Preheat oven to 325°. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in granulated sugar. In another bowl, combine eggs, pumpkin oil, vanilla and brown sugar. Beat until smooth. Add pie filling; beat 1 minute. Stir in dry ingredients. Beat until smooth.
Beat eggs slightly. Add sugar, syrup, nuts, salt, vanilla and chopped up butter. Put into unbaked pie shell and bake about 50 minutes in oven at 325°. The pecans will float and form a crust on top if baked slowly.
Beat sugar into eggs in a medium bowl; beat in corn syrup, butter and vanilla. Stir in pecans; pour into pie shell. Bake in a preheated 350° oven until when a knife inserted midway between center and edge is withdrawn clean, 45 to 60 minutes. Cool completely on a wire rack.
Put cabbage in food processor with blade and chop to desired size. Repeat until all is chopped. Repeat with carrots and pepper. Put in large bowl and add all the remaining ingredients. Mix well. Refrigerate overnight.
Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 minutes or until potatoes are tender. Add remaining ingredients; stir until cheese is melted. Makes 6 to 8 servings.
Separate salmon from juice; remove vertabrae. Mix egg into salmon with fork. In small bowl, combine juice and baking powder; pour into salmon mixture with onions and garlic. Mix with fork. Add flour. Drop by teaspoonful into 1/2-inch hot grease in skillet. Brown each side. Drain on paper towel and serve hot.
Blend, then mix 2 minutes at medium speed. Place in tube pan. Bake about 50 to 55 minutes at 350°. Cool.
Mix cake as directed on box and bake in 9 x 13-inch pan. When cake is cool, crumble half of it in bottom of punch bowl. Mix 1 box pudding as directed on box and pour over cake. Spread 1/2 pineapple over pudding mixture. Add 1/2 of cherry pie filling over pineapple. Add remainder of crumbled cake; spread other box of pudding mixture on cake. Add remainder of pineapple over pudding; then add remainder of pie filling. Top with Cool Whip. Place cherries over top of Cool Whip after they have been drained, then sprinkle nuts on top.
Spread filling in a 9 x 13 pan. Drain pineapple and sprinkle over filling. Sprinkle cake mix over top. Cut margarine into thin slices and place on top of cake mix. Sprinkle nuts and coconut on top. Bake at 350° for 40 minutes.
Chop broccoli, including stems and leaves, into small pieces (about 5 cups). Steam for 10 minutes.
Set pineapple juice out to warm up to room temperature. Grease three 8 or 9-inch round cake pans. In a large bowl, combine 3 cups flour, mashed potato flakes, sugar, salt, ginger, vanilla extract and yeast. In a medium saucepan, heat milk, water and butter until very warm (120° to 130°). Add warm liquid mixture, pineapple juice and eggs to flour mixture. Blend mixture at low speed until moistened; beat four minutes at medium speed. By hand, stir in 3 cups of flour to form stiff dough.
In a large bowl combine first 5 ingredients. Beat on low speed until mix is crumbly, 2 to 3 minutes. Reserve 1 1/2 cups of mix. Press remaining mix on bottom of a greased 9-inch pan. Spread preserves to 1/2 inch of edges. Crumble reserved mix over top. Bake at 350° for 40 to 50 minutes or until lightly browned. Cool. Cut into bars.
Mix nectar and cake mix together. Add the eggs, oil and bake in loaf pan for 40 to 45 minutes in 350° oven.
Cut steaks from the leg half an inch thick; broil about 5 minutes. Season with salt, pepper and butter. Make a gravy of a cup of water and half a cup of currant jelly. Thicken with flour and butter; boil once and turn over the steak. Serve hot.
Combine ingredients, folding in the stiffly beaten egg whites last. Place mixture in well-greased pans and bake in hot oven at 350° for 30 to 40 minutes.
Mix all ingredients well. Pour into floured and greased pan. Cook slowly on lower heat until well done.
Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain well. Cut zucchini in half lengthwise; remove and reserve pulp for other uses, leaving a firm shell. Sprinkle each shell cavity with salt and pepper; set aside. Melt butter in a medium saucepan. Add croutons, and toss gently. Combine buttered croutons with tomatoes. Mix well. Place zucchini shells in a lightly greased shallow baking dish; spoon tomato mixture into shells. Cover and bake at 450° for 20 minutes. Sprinkle with cheese; bake, uncovered, an additional 5 minutes or until cheese melts.
Bring milk and salt to a boil in saucepan. Add Cream of Wheat. Cook until thickened. Remove from heat and beat in butter and eggs until well mixed. Stir in parsley. Drop by spoonfuls into soup. Simmer, covered, for 8 to 10 minutes.
Flatten chicken to even thickness. Dip chicken into egg, then into crumbs to coat. Brown chicken in hot margarine, in skillet over medium heat. Add spaghetti sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 minutes or until cheese melts.
Mix flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add pumpkin, oil, eggs, nuts, and raisins. Stir until dry ingredients are moistened and mixture is smooth. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until wooden toothpick inserted in center comes out clean.
Combine cake mix, eggs, oil and sour cream. Mix for 3 minutes. Pour 1/2 mixture into 13 x 9-inch pan. Mix brown sugar and cinnamon. Sprinkle onto 1/2 mixture. Pour rest of batter on top. Bake at 325° for 45 to 60 minutes until done. Punch holes in cake and pour the following mixture onto cake.
Mix all ingredients and roll into small logs or half-moon shapes. Bake in slow oven and roll in powdered sugar. Makes 3 dozen.
Wash rhubarb and cut into 1-inch pieces (approximately 6 cups). Combine rhubarb, sugar and water in saucepan. Bring to boil, then cover and cook over low heat until soft, approximately 10 minutes. Cool to lukewarm. Puree cooled mixture in blender. Stir in corn syrup and pour into 3 ice cube trays. Freeze until hard around edges but soft in center. Put frozen cubes in mixer bowl and mix quickly. Whip cream until stiff. Fold into rhubarb mix. Whip egg whites until stiff. Fold into rhubarb mix. Add food coloring to mix to turn it pink. Return mix to freezer and chill until firm. Serve and enjoy!
Mix all ingredients together. Shape into small balls. Bake at 400° for 15 minutes. Serve hot. May be refrigerated overnight.
Mix together all ingredients for cake and bake at 300° for 30 to 40 minutes in a 9 x 13-inch pan. Remove from oven and cover with miniature marshmallows. Put back in oven to melt.
Spread peanuts in a 15 x 10 x 1-inch baking pan. Place in a 350° oven for 15 minutes. Remove and pour into bowl. Keep warm.
Process cookies in food processor to make fine crumbs. Add butter; process to blend. Press in 9 inch pie plate. Bake 10 minutes or until lightly toasted around edge. Cool on wire rack.
Beat eggs slightly and add coconut, sugar, melted margarine, vinegar and vanilla. Mix and pour into pie shell. Bake at 350° about 50 minutes or until brown.
Simmer green beans in salted water to cover for 15 minutes. Saute almonds in 1 tablespoon oil until lightly browned; remove. Add rest of oil to pan. Add flour to thicken. Stir constantly. Add yogurt. Mix until smooth. Cook until thickened. Add drained beans. Add other ingredients. Serve.
Beat egg whites stiff, mix baking powder into sugar and add slowly to egg whites. Add vanilla, fold in crumbs and nuts. Pour into crust. Bake 20 minutes at 350°, then put pie in refrigerator overnight (must be done). Remove 10 or 15 minutes before serving with Cool Whip or whipped cream.
Cream the margarine with brown and white sugars. Add peanut butter, vanilla and eggs; beat well. Add sifted flour and baking soda. Bake at 350° for 10 to 12 minutes.
Combine all ingredients by cutting in the butter until it resembles coarse crumbs. Place cherry pie filling in baking dish; sprinkle topping mixture on top. Cook in preheated oven (375°) until topping is golden brown. Serve warm. May serve with ice cream.
Combine vegetables in large bowl. Combine remaining ingredients in a small bowl and mix well. Pour over vegetables; mix gently. Chill 3 to 4 hours, stirring occasionally. Serve chilled or at room temperature with additional picante sauce if desired.
Mix cake mix, 1 egg, oleo and nuts with hands until crumbly. Spread on 9 x 13-inch pan. Take cream cheese, confectioners sugar, eggs and vanilla. Beat until creamy and pour over top of first mixture. Bake about 40 minutes in 325° oven. Cool slightly before cutting into squares.
In saucepan, combine raisins, apples, sweetener, lemon juice and water; bring to boil, turn heat down and simmer 10 minutes. Now stir in cornstarch which has been mixed with enough cold water to make it into liquid (approximately 3 or 4 tablespoons). Pie filling should be thickening. Pour into pie shell, dot with oleo, add top crust. Bake at 425° for 40 to 45 minutes.
Mix all ingredients in a large bowl. Cut vegetables up in 1 1/2 x 2-inch pieces. (Potatoes usually are cooked separately.) Bake at 350° for at least 2 1/2 to 3 hours. When cooked, add potatoes and let flavor for 15 minutes.
Beat eggs; mix corn meal, eggs, milk, soda, salt and corn. Set aside. Saute ground meat in 2 teaspoons oil; drain grease. Prepare place in separate mounds chopped onions, grated cheese and chopped peppers. Grease large skillet. Sprinkle 2 teaspoons corn meal in skillet; let brown. Pour 1/2 of batter in skillet. Sprinkle cheese evenly over batter, then meat, onion and pepper on top. Pour remaining batter on top. Bake 40 to 45 minutes at 350°.
Mix in order that they are listed. Turn into greased loaf pan. Let stand 10 minutes. Bake at 350° for 1 hour. Cool 10 minutes in pan.
Squeeze cottage cheese through a sieve. Cut shortening into flour and	salt until the consistency of meal. Add cottage cheese and mix well with a fork until a ball of dough forms. Roll on lightly floured parsley cloth. This will make 1 (8 or 9-inch) crust. To bake the pie shell, cook at 400° for 20 minutes.
Trim off excess fat from pork chops. Make a slit to form a pocked in fat end of each pork chop.
In mixing bowl combine butter, sugar and egg. Beat on medium until light and fluffy. Reduce speed. Stir in flour, baking powder, orange juice and vanilla. Stir until smooth and well combined. Chill 2 to 3 hours until firm enough to be rolled. Roll out dough to 1/8 to 1/4 inch thickness on floured surface. Cut with cookie cutters. Place on ungreased cookie sheet. Bake at 400° for 6 to 10 minutes until golden brown. Cool on wire rack. Frost or decorate. Yields 6 dozen cookies.
Sift together the first four ingredients. In a large bowl, cream together shortening and sugar. Add egg and mix well. Add pineapple, nuts and flour mixture; mix well. Add vanilla; drop rounded teaspoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes.