HumbleIntelligence/food-ner-1-Million huggingface dataset:
Assemble and attach Slicer/Shredder, using Fine Shredder Cone (No. 1). Turn to Speed 4 and shred zucchini. Set aside. Replace Fine Shredder with Coarse Shredder Cone (No. 2). Turn to Speed 4 and chop nuts into separate bowl. Attach Bowl and Beater and add eggs. Turn to Speed 4 and beat until eggs are light and foamy, about 2 minutes. Stop. Add sugar, oil, zucchini and vanilla. Turn to Stir Speed and mix until well blended, about 1 minute. Stop.
Combine all ingredients in large bowl. Beat until smooth and fluffy. Pour into greased and floured baking pan. Bake at 300° for 1 1/2 hours. Put pan of water in oven while cake bakes.
In medium saucepan of boiling water, cook carrots for 8 to 10 minutes; drain.
Preheat oven to 350°. Have ingredients at room temperature. Blend all ingredients, except cottage cheese and cinnamon, thoroughly in blender. Gradually add cottage cheese. Blend until smooth. Pour into 9 x 13-inch glass pan. Top with cinnamon. Bake 45 minutes or until cake is firm. Turn off oven and leave the cheese cake there with the door open for 1 hour. Serves 6. Contains 199 calories per serving.
Brown beef, onion and green pepper; drain. Add other ingredients to meat in a 2-quart casserole. Stir well. Bake at 350° for 1 hour.
First, soak Junket tablets in water. Beat eggs. Beat in sugar and vanilla. Add milk and and cream. Heat this to lukewarm and add dissolved Junket tablets. Stir and put in freezer to set. Let set at least 15 minutes. Freeze. Makes 1 gallon.
Combine ingredients in the order given; mix well. Pour into a 9-inch unbaked pie crust. Bake in a hot oven at 425° for 15 minutes. Reduce temperature to 350°; continue baking for 45 minutes, or until knife inserted in center comes out clean.
Pour boiling water over All-Bran; let stand until cool. Sift flour, baking soda and salt (put aside). Cream sugar, honey and shortening. Add eggs. Blend in buttermilk, Grape-Nuts and All-Bran mixture. Stir in dry ingredients. Store in gallon jar in refrigerator. It will keep up to 6 weeks.
Preheat oven to 350°. Combine grits, milk, butter, egg yolks and salt. Pour into a 3-quart casserole. Beat egg whites until stiff and fold into grits mixture. Bake for 1 hour.
Cook meats. Drain. Add pizza sauce, water, Parmesan, garlic powder and oregano. Spread soft margarine on buns. Add meat. Sprinkle top of meat with lots of Mozzarella. Warm in oven until cheese is melted.
Combine flour, egg, shortening, salt and water; mix well to form soft dough. Roll out paper thin; let dry for 20 minutes. Cut in small strips; drop in boiling broth. Cook 15 minutes. Add egg. Stir lightly and serve.
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Combine the butter and cream cheese in a large mixing bowl. Beat until well blended. Add the sugar and beat until smooth and creamy. Add the eggs one at a time, beating well after each addition. This is an important step because the eggs provide the leavening for this cake. Add the flour alternately with the milk, starting and ending with the flour. Stir in the mini-chips. Pour into the prepared pan and bake for 1 1/2 hours or until a toothpick comes out clean when inserted into center of cake. Remove from the pan immediately and turn upright onto a serving plate. Allow to cool before slicing.
Melt butter in casserole dish. Add the 2 cans of corn. In a separate dish, beat egg. Add milk and flour to egg; mix well. Add salt and pepper to egg mixture. Pour egg mixture over corn in casserole dish. Mix well. Bake at 350° for 45 minutes.
Dissolve Borax in 1/4 cup water in a paper or plastic cup. In another cup, mix 1/8 cup Elmer's glue with 1/8 cup water. Stir well. Add food coloring, if desired, to the glue mixture and stir. Pour the Borax solution into the glue mixture and stir. Drain the extra liquid down the sink. Be careful not to lose the slime. Knead in your hands until it firms like putty, then store in a sealable plastic bag in the refrigerator. Do not eat!
Heat first 4	ingredients over low heat. Add vanilla until mixture comes to barely bubbling.	Pour in oatmeal and add peanut butter. Drop by teaspoons on wax paper.
Blend all ingredients in small bowl. Sprinkle with finely chopped green onion, if desired. Makes 1/2 cup.
Mix all ingredients. Shape into balls. Dip top in sugar. Bake at 350° for 8 to 10 minutes.
Brown bacon and sausage in Dutch oven. Add onion and celery and saute 5 minutes. Add beef broth. Add kidney beans, cooked spaghetti and canned tomatoes. Simmer until flavor is well blended, about 15 minutes.
Sift dry ingredients with exception of sugar. Add oil and vanilla to dry ingredients and beat until it forms a very smooth batter. In separate bowl, beat eggs until thick and foamy. Gradually add sugar and continue beating until well blended. Fold egg and sugar mixture thoroughly into flour batter. Add pecans and apples. Bake in Bundt pan in 350° oven for 1 hour.
Mix all ingredients. Pour into casserole. Cook at 350° for about 30 minutes or until hot and bubbly.
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed, stirring in boiling water (batter will be thin). Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool. Frost with Butter Cream Frosting or leave plain.
Mix together first 5 ingredients. Spread mix on tortilla shells. Roll like jelly roll and wrap in Saran Wrap. Chill, slice and serve with salsa.
Cream sugar and eggs together. Add carrots. Sift all dry ingredients together. Add alternately to batter with oil. Add nuts and pour into prepared pan. Bake for 45 minutes at 350°.
Preheat oven to 350°. Melt butter in skillet and saute onion until golden. Add broccoli, beaten eggs and rest of ingredients except fillo. Butter the inside of a 9-inch spring-form pan. Place in one fillo leaf and butter it. Do the same with four more leaves. Dump in the filling. Cover the top with the part of the leaves that hang over. Cut 5 (9-inch) fillo circles. Place one at a time on top, buttering each layer. Score the top of the pie. Pour remaining butter over the top. Place on a cookie sheet to catch the drippings. Bake 40 to 45 minutes or until puffy and golden. Makes 8 servings.
Remove stems from mushrooms. Chop stems up fine and brown in butter. Prepare Stove Top stuffing and add stems to mixture. Butter a 9 x 13-inch pan and put filled mushrooms in pan. Cover with foil and bake at 350° for 20 minutes.
Quarter biscuits and place in large bowl. Coat biscuits with the butter. Add rest of ingredients to the biscuit mixture and toss lightly. Pat into lightly greased Bundt pan. Bake at 400° for 12 to 15 minutes.
Combine tomato soup, orange juice, chicken broth, lemon juice and sugar in 4 cup glass measure. Cook on High for 5 to 5 1/2 minutes or until hot. Serve with croutons, Parmesan cheese or a dollop of sour cream.
Combine sugar, oil and eggs. Beat and blend well. Add flour, salt and baking powder. Blend together well. Pour half the mixture in a 9 x 13-inch pan. Over this pour the can of pie filling. Pour remaining mixture on top.
Cut chicken into bite-size pieces. Mix crumbs and cheese. Roll chicken in mixture until coated. Melt margarine in skillet (about 4 tablespoons). Brown chicken on both sides. (I use a lid while browning.) Dissolve bouillon in hot water. Add wine. Pour over chicken. Simmer until all liquid is cooked out. Sprinkle any leftover crumb mixture over chicken before browning.
Cream butter, sugar and eggs. Sift dry ingredients together, add alternately with milk. Add vanilla. Bake at 350° for 25 to 30 minutes. Makes 4 (8-inch) layers.
Combine flour and salt. Cut in shortening and margarine with a pastry blender until mixture resembles coarse meal. Sprinkle milk (one tablespoon at a time) evenly over surface. Stir with a fork just until dry ingredients are moistened.
Pour salsa over Neufchatel cheese; top with Cheddar cheese. Serve with crackers or party rye bread slices.
In small bowl, combine flour, baking soda and salt. Set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Chill in refrigerator.
Cook broccoli (undercook). Arrange broccoli in greased baking dish. Arrange chicken on top. Combine all ingredients, except cheese, bread crumbs and melted butter. Pour mixture over chicken and sprinkle with the cheese. Top with buttered bread crumbs. Bake at 350° for 30 to 45 minutes.
Place whole graham crackers on the bottom of a 9 x 12-inch pan. Mix pudding, milk and Cool Whip until thick. Spread over graham crackers. Layer whole graham crackers on top. Cover with frosting. Let stand in refrigerator 12 hours. Slice and serve.
Cook broccoli 10 minutes; drain well. Add mayonnaise, chopped onion, cream of mushroom soup and eggs. Mix well; pour into Pyrex dish. Melt 1/2 stick of butter and mix with Cheddar cheese and stuffing mix. Put on top of broccoli mixture and cover with foil. Bake for 30 minutes at 350°. This can be prepared the night before and refrigerated.
Mix ingredients well. Make into small balls and roll in sugar. Do not press down and leave room on cookie sheets to spread. Bake at 375° for 12 to 15 minutes.
Preheat oven to 325 degrees. In large bowl, beat eggs slightly, using a fork. Add the sugar and melted margarine. Stir until well mixed. Gradually add the milk, stirring well. Line a metal strainer with a double thickness of cheesecloth. Strain the custard through the cheesecloth into the pie crust. Sprinkle with nutmeg. Bake for 35 to 40 minutes or until a thin knife blade comes out clean when inserted into the custard halfway between the edge of the pan and the center of the custard. Remove to a rack and cool completely before slicing. Refrigerate after completely cooled.
Brown curry powder with melted butter for 1 minute. Add apple and onion. Brown for 2 minutes. Add cream of mushroom soup and cream. Remove from heat. Arrange chicken in single layer in a baking dish. Salt and paprika well. Pour cream mixture over chicken. Bake uncovered in 350° oven for 1 hour and 15 minutes.
Mix all dry ingredients together. Add vinegar, oil, vanilla and water. Mix well. Lightly spray a jelly roll pan with Pam. Pour mixture into pan and bake at 350° for 25 to 30 minutes. Top with your favorite icing.
Bring to boil sugar and syrup. Remove from stove and add peanut butter. Stirring until dissolved. Add 6 cups cereal. Mix thoroughly. Press mixture into a 9 x 13 x 2-inch pan. Pat with fingers to pack down. Melt chocolate chips and butterscotch chips together and pour on top of cereal mixture. Takes several hours to harden. Cut into small squares. Keeps fresh a long time and freezes very well (48 or more pieces).
Saute onion in margarine. Heat and mix together the soup and Cheez Whiz. Combine all ingredients, except onion rings. Pour into casserole dish; top with onion rings. Bake at 350° for 20 minutes.
Mix margarine, oatmeal, brown sugar, sugar, vanilla and salt and press in pan. Bake at 350° for 10 to 12 minutes, then cool. Melt chocolate chips and peanut butter together and spread on top, then cool.
Cut crust off of bread and roll bread with rolling pin. Brush on butter. Combine Feta cheese and cream cheese (you may use sour cream) also and spread on rolled bread slice. Roll up and dip into egg dip. Then roll in sesame seed or poppy seed. Broil until crust forms. Slice. Or slice before broiling. Sides are crisp, too.
Preheat oven to 400°. Steam broccoli for 15 minutes. Drain on paper towels.
Cream butter. Sift flour, soda and salt into butter. Add sugar, 2/3 cup buttermilk and vanilla. Beat 2 minutes. Add remaining buttermilk, eggs and cooled chocolate. Beat 2 minutes. Pour mixture into two 9-inch layer pans lined on bottom with paper. Bake for 30 minutes at 350°. Cool.
Mix thoroughly and add tears of joy and sorrow and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups of prayers and bake it with a smile. Cut a small piece every morning and be happy.
Mix above ingredients together. Top with shredded cheese or cornflakes. Bake in 9 x 13 pan for 75 minutes.
Cut deboned chicken into small pieces. Mix soup, sour cream and poppy seed. Put chicken in casserole dish. Pour sour cream mixture on top. Melt butter and add butter to Ritz crackers. Mix well. Put on top of casserole. Cook at 375° for about 30 minutes.
Brown ground beef with onions and green peppers. Combine all ingredients in 3 to 4-quart saucepan and simmer on stove for 1 to 1 1/2 hours until beans are hot. Serve as a chili spread for chili dogs or on crisp tostadas, filler for burritos and just plain chili. This tastes even better the next day!!
Mix the cake mix, eggs and oil well in a medium-sized bowl. Drop by teaspoons onto ungreased cookie sheet. Space about 2 inches apart. Bake 8 to 10 minutes at 350°. Allow to cool before serving.
Mix flour, soda and sugar. Heat butter, Coca-Cola and cocoa over medium heat to boiling point. Pour over flour mixture and stir. Add buttermilk, eggs, vanilla and marshmallows. Batter will be thin. Bake in well greased 3-quart dish for 35 minutes.
Mix sugar with cornstarch. Add to pears in pan. Add other ingredients and simmer to mix. While you do this, cut pie crust in strips. Spray Pam in your glass dish. Lay strips of one crust and sprinkle sugar, butter and cinnamon over. Cook at 400° until golden. Take from oven and add pear mix to this; it will sizzle. Put strips from other crust over the pears. Dot with butter, sugar and cinnamon. Cook at 400° for 25 minutes. Use oblong glass dish (large one). Also can use peaches or berries.
Mix pretzels, butter and sugar; spread in 9 x 12-inch pan. Bake at 375° for 8 minutes. Cream Cool Whip and cream cheese together and spread on pretzel mixture. Mix jello, hot water and strawberries; let set until slightly thickened, then spread on Cool Whip and cream cheese layer. Do not let jello completely set.
Mix all ingredients together except 1/2 stick butter (melted) and corn flakes. Bake at 375° for 30 minutes. Take out and put other 1/2 stick of melted butter and corn flakes on top. Put back in oven for 15 minutes.
Cut cucumbers into sticks. Cover with water and soak for 4 or 5 hours. Drain. Pack in jars. Combine all other ingredients. Boil 5 minutes. Pour over cucumbers in jars. Process boiling water bath for 5 minutes.
Dissolve gelatin in boiling water. Add cold water, lemon juice and salt. Chill until slightly thickened. Stir in remaining ingredients except greens. Pour into 1-quart mold or an 8 x 8-inch pan, 2 inches thick. Chill until firm. Calories per serving: about 105.
Grease the bottom of pan. Melt butter and chocolate in saucepan. Remove from heat. Add all ingredients except eggs. Stir to mix. Add eggs and beat well. Bake in 2 x 8 x 8-inch square pan or one with similar surface area about 12 x 12-inch or 10 x 14-inch for about 30 minutes. Cool. Cut in squares. All preparation may be done in saucepan. Bake at 350°. Makes 32 brownies.
In a large heavy saucepan, melt the margarine over moderate heat; slice the onion and add to saucepan, cooking, uncovered, until golden, 8 to 10 minutes. Blend the sugar and flour; cook, stirring, 3 minutes longer.
Cut chicken into bite size pieces. Cook with Pam or small amount of oil in skillet. Add onion and bell pepper. Let cook for about 5 minutes. Add stir-fry sauce, water and dash of Tabasco sauce. Simmer about 5 more minutes. Serve over rice.
Cake - In a large mixer bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually beat in the granulated sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into the pumpkin mixture. Spread the batter into a greased and floured 15 x 10 x 1 inch jelly roll pan. Sprinkle with walnuts. Bake in a 375° oven for 15 minutes. Immediately invert the cake onto a towel which has been sprinkled with powdered sugar. Roll up the cake and towel jelly-roll style, starting from one of the short sides. Cool completely and unroll the cake.
Cook all ingredients, except bacon, over low heat for 10 or 15 minutes. Remove bay leaf; sprinkle with crisp bacon.
Preheat oven to 375°. Put paper liners in 24 muffin cups. Stir the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Make a well in the center of the flour mixture. Add the milk, eggs and butter (melted) to the well. Stir quickly just to combine. Add the berries and sugar. Stir quickly again just to combine.
Combine all ingredients in order given, except nuts. Beat at medium speed for 4 to 5 minutes; add nuts. Drop on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. When cool, frost tops with fudge frosting if desired. Yield: 3 to 4 dozen.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with whisk until smooth. Gently stir in 1/2 of the Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining Cool Whip. Store leftover pie in refrigerator.
Wash parsley & chop fine. In bowl, cover burghul with warm water to soak for 10 mins. Water will be absorbed. Combine parsley, soft, drained burghul and remainder of ingredients. Refrigerate.
Melt marshmallows in milk and mix in with crushed Honey Grahams. Mix in nuts, raisins and fruit; mix well.
Heat and mix shortening and milk; stir until melted. Add sugar, salt and cold water. Add eggs after taking off stove. Mix well. Add yeast and 1/2 of the flour and beat until well mixed. Add rest of flour. Place in bowl and let it rise. Place in oven at 350° for approximately 1 hour or until brown.
Divide cauliflower into small pieces along with lettuce. Chop onions. Toss above ingredients in large bowl. Add bacon bits just before serving.
Place chocolate bits and unsweetened chocolate, broken into pieces, in a bowl. Pour boiling water over chocolate to cover. Cover bowl tightly and let stand 5 minutes. Uncover, and carefully pour off as much water as possible. Add confectioners sugar, vanilla, egg yolks and butter. Beat until smooth. Beat egg whites until stiff but not dry. Fold into mixture and pour into a pretty glass or china serving dish. Chill for several hours or until set. Serves 6.
Preheat oven to 350°. Grease a tube pan, line with wax paper and grease again or use a generously greased and floured 10-inch fluted tube pan.
Mix graham cracker crumbs, confectioners sugar, peanut butter and melted margarine together. Pat solid in 8 x 8-inch pan. Melt chocolate chips and 1 tablespoon margarine. Spread over top. Cut into small squares when cool.
Blend flour, sugar, salt and Crisco together. Beat together vinegar, cold water and egg. Combine liquids with flour-Crisco mixture. Makes 4 pie crusts. May freeze.
Cream shortening and sugar. Add milk and flour sifted with soda, baking powder and spices. Add dates and nuts. Drop by spoonfuls onto greased baking sheet in 375° oven. At Christmas, decorate with candied cherry and colored sugar before baking.
Pour milk into 2 cup glass measure. Use Cook cycle and cook 2 minutes; set aside. Place butter in 2 cup glass measure. Use Cook cycle and cook 1 minute or until melted. Stir in flour. Use Cook cycle and cook 1 minute. Briskly stir in warm milk, pepper and nutmeg. Use Cook cycle and cook 4 1/2 to 5 minutes or until mixture boils, stirring once during cooking time. Let stand 5 minutes before serving. Total cooking time is 8 1/2 to 9 minutes.
Melt margarine. Add sugar, cocoa and milk. Cook until it bubbles, then about 2 minutes more. Remove from heat. Add peanut butter, vanilla and oats. Drop by spoonfuls on wax paper or pan. Let cool.
In top of a double boiler melt cream cheese and mayonnaise; add the dissolved gelatin. Cool. Add rest of ingredients. Serve on lettuce.
Prepare cake according to package directions. Remove baked cake from oven; immediately poke holes in cake 1 inch apart, using wooden spoon handle. Only after poking holes, combine instant pudding, powdered sugar and milk. Beat at low speed for not more than 1 minute; do not overbeat. Quickly, before pudding thickens, pour 1/2 of the thin pudding evenly over warm cake into holes to make stripes. Allow remaining pudding to thicken slightly, then spoon over the top, swirling it to frost the cake. Chill at least 1 hour. Store cake in refrigerator.
Cream margarine. Add sugars gradually and cream well. Add eggs and vanilla; mix together. Add coconut and the dry ingredients, which have been sifted together. Add Wheaties and nuts last. Fold into batter. Drop by teaspoonfuls on ungreased cookie sheet. Bake for about 10 minutes at 350° or until lightly browned.
Mix all ingredients (except chicken) in bowl. Pour over chicken. Bake 30 minutes at 350°. Turn and bake on other side for 30 minutes. Serve over rice. Luscious! Delicious! Easy!
Blend first 6 ingredients. Pour into 9 x 13-inch greased pan. Sprinkle cake mix over mixture. Drizzle one stick melted margarine over top. Sprinkle with 1 cup chopped nuts. Bake for 50 minutes at 350°. (It is better to bake day before serving.) Refrigerate. Serve with Cool Whip or ice cream.
Heat sugar, corn syrup and water. Stir until sugar dissolves. When syrup mixture boils, blend in margarine. Stir frequently. Add peanuts when mixture becomes 280°. Stir constantly until it reaches the cracking stage (305°). Remove from heat quickly; stir in baking soda.
Pour sugar over fruit. Sprinkle with flour and dot with butter. Set aside fruit mixture. In large bowl, mix together remaining ingredients. Pour batter over fruit, leaving space in the middle and around the edges. Bake for 40 minutes at 350°.
Mix sugar and water in a gallon container. Add prepared lemonade and orange juice. Blend in crushed pineapple and juice, bananas, cherries, peaches and strawberries. Blend all ingredients well; freeze. Take out needed portion in a glass and add ginger ale. Stir until slushy and enjoy.
Cream margarine and sugar together. Add other ingredients. Mix well. Drop by teaspoon on cookie sheet. Mash flat with bottom of glass dipped in sugar. Bake 15 minutes at 350°.
Melt margarine, chocolate chips and peanut butter. Stir in cereal. Put sugar in paper bag and add chocolate-coated cereal. Shake until well coated.
Sift together the flour, sugar, soda and salt. Add the Crisco and flake like a pie crust. Add the eggs, sour cream and vanilla all at one time. Combine all. Roll each cookie individually in flour and sugar. Fork and sprinkle with sugar, etc. Bake 10 minutes in a 375° oven. Makes about 120 cookies.
Brown hamburger and onion and drain. Add taco seasoning and beans, then simmer for 10 minutes. Cool and store in refrigerator.
Wash and pat dry chicken wings. Lightly salt and pepper and fry in oil. Do not use a batter. Set aside to drain. In a separate skillet, melt 3 tablespoons of butter and add hot sauce and vinegar. Place 6 to 8 cooked wings in a skillet and thoroughly coat each wing. Set aside in ovenproof dish and keep warm in low oven. Repeat process until all wings have been coated with sauce. The sauce doubles well for time saving. Serve with celery sticks and Blue Cheese Dressing. The Blue Cheese Dressing will cut the hot sauce.
Roll out bread dough on floured pastry sheet to form a 14-inch circle. Defrost broccoli and chop, if using spears. Lay Provolone cheese on dough, next add pepperoni slices, Mozzarella cheese, broccoli, Colby and top with Parmesan cheese. Bring sides and ends of the pastry up to the top and pinch to seal. Bake 25 minutes at 350°. Let stand 10 minutes before slicing. This bread can be used as an appetizer or as a main dish served with a fresh garden salad.
Mix cream cheese, sugar and vanilla together until well blended. Add egg and mix well. Pour into unbaked shell. Mix together pumpkin, sugar, spices and salt. Add evaporated milk and eggs. Mix well and pour over cream cheese layer of pie. Bake at 350° for 65 to 70 minutes. After pie cools, cover with a thin layer of maple syrup and decorate with pecan halves if desired.