HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together eggs and sugar. Add oil and beat well. Add sifted dry ingredients and beat with electric mixer for 3 minutes at high speed. Stir in carrots, zucchini and nuts. Pour into a lightly greased 9-inch pan and bake at 350° for 35 minutes.
Mix together and press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Refrigerate at least 2 hours before adding next layer.
Melt down frozen spinach in a covered saucepan without water. Add onion soup mix, cottage cheese and half of Monterey Jack and Swiss cheese. Stir until melted. Spoon ingredients into uncooked tortilla folded like a burrito (sides folded in and ends rolled). Line up in a casserole dish. Sprinkle remaining cheese over top. Pour whipping cream over top (not whipped). Cover with foil. Bake covered at 375° for 30 minutes. Uncover for 15 minutes until top browns.
Cream butter and Crisco. Add sugar, then add eggs, one at a time. Blend after each egg. Sift flour twice and add alternately with milk. Add baking powder and lemon extract. Pour into a greased and floured tube pan. Bake in preheated oven at 325° for 1 1/2 hours.
Cook hamburger. Drain. Put in a large pan. Add Ro-Tel, kidney beans and pinto beans. Cook until desired consistency.
Put yams and apples in buttered 2-quart casserole dish. Sprinkle with brown sugar. Melt butter in saucepan; stir in mustard and orange and lemon juices. Drizzle over casserole. Bake covered for 45 minutes in 400° oven. Baste frequently. Sprinkle with coarsely chopped walnuts and bake uncovered another 15 minutes at 350°.
Preheat oven to 350°. Cream butter or margarine. Gradually add sugar, while beating. Beat until light. Add eggs one at a time, beating well after each addition. Stir in flour and vanilla. Mix well. Spoon into a greased and floured 9-inch tube pan or bundt pan. Bake for 1 hour or until done.
Brown burger and mix with taco seasoning. Saute hot peppers (whole) in butter.	When done, cut in half and remove seeds and stem. Put in peppers in blender and puree. (Add a little water if needed.) Mix peppers and soup in bowl. Lightly fry corn tortillas in deep fryer and then dip in soup mixture. Lay a layer of coated tortillas in a 9 X 13 pan.	Add layer of 1/2 meat, add layer of 1/2 cheese, then repeat layers. Then add final layer of tortillas, put cheese on top. Bake at 350° until warmed through, about 30 minutes.
Saute the onion and celery in the butter. Add the soup, broth and soy sauce. Add the chicken. Top with the noodles and nuts. Place on bottom rack of oven. Bake at 350° for 20 to 25 minutes.
Microwave Cheez Whiz until smooth. Allow cream cheese to soften at room temperature. Cream the Cheez Whiz and cream cheese together until creamy and smooth. Add small amounts of garlic powder until desired taste is achieved. Use for dipping veggies or spread on French bread.
Put sliced apples in a 9-inch pan. Toss with sugar and cinnamon. Mix together flour, sugar, melted margarine and egg. Pour over apples. Bake at 350° for 45 to 50 minutes.
In large bowl, mix water, yeast, sugar and salt. Add 1 1/4 cups flour and mix well. Add egg and oil; mix in 1 1/4 cups flour, mixing well. Cover and let rise at room temperature until double in size. Turn out on lightly floured surface. Knead lightly; pinch off rolls. Place in oiled baking pans. Let rise until double in size. Bake in 400° oven until brown.
Prepare chutney sauce. Heat oven to 400°. Mix remaining ingredients; shape into forty-eight 1-inch meatballs. Place in rectangular pan, 13 x 9 x 2-inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with chutney sauce and wooden picks. Makes 4 dozen appetizers.
Use all flour on fruit; cream butter and sugar. Beat eggs; add flavorings and combine all together. Bake at 350° until done.
Brown hamburger and onion until done and drain. Add all other ingredients (except noodles and cheese), saving the cooked noodles until last. Mix well.
Heat oil in a large skillet; brown meat in oil. Season with ground pepper and remove to Dutch oven. Melt margarine in same skillet; add mushrooms and onions and sprinkle with flour. Cook and stir mushrooms and onions until onions are tender. Put mushrooms, onion, etc. into Dutch oven with meat. Add beer and simmer, uncovered over low heat, stirring occasionally until meat is tender, about 2 hours. Stir in pepper to taste and hot sauce. Cool. Cover tightly and refrigerate for 8 hours.
Line 9 x 13-inch Pyrex dish or pan with angel food cubes. Combine gelatin and 1/2 cup sugar in top of double boiler; stir in salt, milk and 2 egg yolks, slightly beaten. Cook, stirring over simmering water until mixture coats metal spoon with thin, even layer. Add vanilla. Chill or stir over ice water until thick, but not set. Beat egg whites with 1/4 cup sugar until soft peaks form. Fold whipped egg whites and whipped cream into thick custard. Pour custard over cake and refrigerate 4 hours or overnight. Cut in squares and top with butterscotch sauce.
Melt margarine in shallow baking pan. Stir in seasoning and Worcestershire sauce. Add pecan halves. Mix until nuts are coated. Heat in a 250° oven for 60 minutes, stirring every 15 minutes.
Cream together	cheese and Amaretto. Mold. Serve with fresh apples, pear wedges and strawberries.
Drain artichokes and mash in a bowl. Mix all ingredients together and place in a 9-inch pie plate. Sprinkle with paprika. Bake at 350° for 30 minutes. Enjoy with cocktail ryes, crackers or veggies.
Mix ingredients and place in baking dish. Sprinkle cracker crumbs on top and dot with butter. Bake at 350° for 30 minutes or until firm. Makes 6 to 8 servings.
Combine first 7 ingredients and chill for several hours. Form into a ball and roll in mixture of chopped pecans and chopped parsley.
Sift together dry ingredients. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Shape into a 2-inch roll. Chill. Slice 1/4-inch thick. Place half the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Cover with remaining slices. Seal edges with fork. Bake at 350° for about 12 minutes. Cool slightly. Remove from sheets. Makes 2 dozen. Cookie dough can be made one day and baked the next.
Pare cucumber and slice very thin. Put into bowl; add salt and place in refrigerator. When cold, press cucumber slices between the hands to remove the salt. Rinse in cold water. Add sliced onion; add remaining ingredients. Mix well and pour over cucumbers.
Mix first 3 ingredients together and press on bottom of pan, saving a little to sprinkle on top when finished. Mix remaining ingredients together and pour on top of crust. Freeze and take out 15 minutes before serving. Cut into squares.
Brown sausage and drain. Mix eggs, milk and salt. Stir in bread, sausage and cheese. Store in refrigerator covered overnight. Bake at 350° for 1 hour. Yields: 6 to 8 servings.
Mix sugar, baking powder and wine. Add oil. Slowly mix in flour. Roll dough in small balls. Then roll out on counter. Fold in half, twist and join at ends. Place on greased cookie sheet in a 375° oven for 15 minutes.
Pop popcorn and set aside (2 cups peanuts may be added). Combine sugar, margarine, syrup and salt. Bring to a boil. Boil, without stirring, for 5 minutes. Remove from heat and add vanilla and baking soda. Pour over popped corn, stirring until corn is covered. Bake in shallow pan for 1 hour at 250°, stirring every 15 minutes.
Mix mayonnaise, sour cream and taco seasoning. Spread in 9 x 13-inch pan. Spread avocado dip; sprinkle olives and cheese. Top with picante sauce. Chill approximately 1 hour. Serve with nacho chips.
Boil potatoes; peel and slice thinly. Fry bacon until crisp. Mix potatoes, onion, oil, salt and pepper. Add crumbled bacon and mayonnaise. Mix well. Add sliced hard-boiled eggs and mix in gently. Note: Mixing with your hands is better than with a spoon as it is easier to feel the consistency after adding oil and mayonnaise.
Preheat oven to 350 degrees. In large mixing bowl, on low speed; combine cake mix, 1 egg, margarine, and 2 tsp. pumpkin pie spice. Do this until mixture is crumbly. Press onto bottom of jelly roll pan. Set aside. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, remaining eggs, remaining pumpkin pie spice, and salt. Mix well. Pour over crust. Sprinkle with nuts (optional). Bake 30-35 minutes or until set. Cool and then chill until ready to serve. Keep refrigerated. Yields 20 bars.
Put margarine, peanut butter, 1/2 cup sugar, brown sugar and egg in large mixing bowl. Beat until smooth and creamy. Mix in flour, baking soda and baking powder. Cover and chill at least 1 hour. Preheat oven to 375°. Spray cookie sheet with Pam. Shape dough into balls and roll in 3 tablespoons sugar. Place 2 inches apart on cookie sheet. Bake 8 minutes. Place a kiss in center of cookie; press gently. Continue to bake 2 to 4 minutes until chocolate melts slightly.
Cook carrots until tender. With mixer, beat until they are mashed. Add other ingredients while you beat carrots. Place in a casserole and bake at 350° until it sets, about 35 to 45 minutes.
Dissolve jello in boiling water. Mix sugar and warm water, bring to a boil and add to jello. Let cool. Add lemon and pineapple juice; mix well. Freeze in plastic containers or Ziploc bags. When ready to serve, remove from freezer and let thaw until you can divide it in pieces with a knife and mash to a slush with a potato masher (about 3 hours for a gallon size container). Add ginger ale and serve immediately. (The flavor of the jello determines the color of the punch.) Very good. Yield: 50 small punch cups.
Cream margarine; add grated cheese. Mix in flour, salt, cayenne and pecan halves. Roll in balls. Press pecan half on each. Refrigerate overnight. Bake at 250° for 1 hour. Turn off oven and let stay in oven another 30 minutes. Makes 10 to 12 dozen.
Mix together jello, pineapple, sugar and water and boil 10 minutes. Slowly put in bowl to cool. Whip cream cheese and Cool Whip. Cream together, then mix with other ingredients. Chill.
Mix cake mix and poppy seeds. Slightly beat eggs, oil and water. Add to the cake mix and beat 4 minutes. Pour into 2 greased and floured loaf pans. Bake 45-50 minutes at 350 degrees. I like this recipe because it makes two loaves, one for the family and one to give away.
Place roast, potatoes, carrots and onion soup in a covered roaster; season to taste. Bake at 350° for 3 hours and 30 minutes. Combine mushroom soup and water; pour over roast and continue baking for 30 minutes. Yields 6 servings.
Combine sugar, butter and evaporated milk in a large size electric frypan. Set control dial at 280°. Bring to a boil and boil for 5 minutes, stirring constantly. Turn off frypan. Add marshmallows, peanut butter and vanilla. Stir until marshmallows and peanut butter are melted and blended. Turn into a buttered 8-inch pan and cool before cutting.
Season the shrimp with salt and black pepper. Combine the water, liquid crab boil, lemon and bay leaves in a large, heavy pot. Season the mixture with more salt and black pepper. Bring the mixture to a boil; add the shrimp and cook for 1 minute. Remove from the heat and let sit for 1 minute. Drain and discard the liquid. Let the shrimp cool to room temperature, then refrigerate for about 2 hours.
Preheat oven to 350°. Melt caramels and half of the evaporated milk. Set aside. Use 9 x 13-inch pan sprayed with Pam. In a large bowl, mix the following: melted margarine, dry cake mix, other half evaporated milk and nuts. Stir by hand until well mixed. Press half of dough in cake pan. Bake 6 minutes, then sprinkle on chocolate chips. Spread on caramel mixture. Dab on remaining dough. Bake 15 to 20 minutes. Cool before serving.
Bring first 3 ingredients to a boil; simmer until cauliflower is tender (about 15 minutes). Put through a blender, a bit at a time. Return to pan; add whipping cream, nutmeg and salt. Heat to a simmer. Serve in bowls with a dollop of butter and a dash of nutmeg.
Microwave bouillon cubes in 2 cups of water. Bake tostado shells per instructions on box. Break up into medium to large pieces. Fry onions in a small amount of oil. Add tomato sauce and picante sauce. Add cheese soup to bouillon broth and whisk until creamy. Mix all together in 6 cups of water. Bring to a boil, then reduce to simmer. Mix tostado shells in and serve with grated cheese on top.
Dissolve yeast and sugar in water. Add salt and flour. Knead dough on floured board until smooth (3 to 5 minutes). Cut off 4 inch pieces of dough; roll into ropes 6 to 8 inches long. Twist into pretzel shapes. Arrange on lightly greased cookie sheet. Brush egg over tops (those places missed will not brown). Sprinkle with coarse salt. Bake 12 to 15 minutes at 425°. Pretzels will be shiny brown. Serve within two days or freeze for later.
Mix brown sugar and	spices in top of double boiler. Stir in	water and vinegar. Cook over medium-low heat, stirring constantly, until sauce comes to a boil and is thick and smooth. Stir in raisins.	Place over boiling water and cook until raisins are plump.	Stir in oleo. Store in refrigerator until ready to serve. Serve hot. Will keep in refrigerator about 1 month.
Season chops with salt and pepper. Dip in egg and cornflakes. Place in baking dish lined with foil and bake at 250° for 1 hour. Yields 6 servings.
Mix well and bake in 2 loaf pans at 275° to 300°.
Mix eggs, oil and sugar in mixer on medium speed. Add flour, baking powder and vanilla. Spread 1/2 of mixture in a 9 x 13-inch ungreased pan. Add your favorite pie filling and top with remaining mixture. Bake at 325° for 20 to 25 minutes.
Mix syrup from 1 can pineapple chunks with water and vinegar. Stir in brown sugar, cornstarch and salt. Cook about 10 minutes. Add pineapple and both cans of drained sliced beets. Serve hot.
Combine all ingredients except fruit, making a thin batter. Pour into baking dish to which 3 tablespoons of melted butter have been added. Then pour sweetened fruit into the middle of the batter. Bake at 350° to 400° about 20 to 30 minutes.
Drain corn, reserving liquid. Add enough milk to corn liquid to make 1 1/4 cups. Chop luncheon meat fine. Mix all ingredients together well. Place in greased 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 40 to 45 minutes, or until set. Yields 6 servings.
Put flour, salt, sugar and egg in a bowl. Add buttermilk until batter is slightly thick. Dissolve baking soda in boiling water (about 2 tablespoons). Mix well into batter. Preheat griddle on medium heat. If griddle is preheated, you will not need to grease it.
Combine first 4 ingredients, mixing well. In a 9 x 13-inch baking dish, alternate layers of batter and blueberries until all is used. Cut butter into reserved cake mix and brown sugar. Stir in chopped nuts. Spread over batter and blueberries. Bake at 350° for 50 to 60 minutes.
In large bowl, combine cream cheese, crabmeat and lemon juice. Mix and mold into round ball (can freeze at this point). Place on lettuce leaves and pour cocktail sauce over entire ball when ready to serve. Garnish with parsley and serve with crackers.
In a large bowl, mix together the flour, brown sugar, baking powder and baking soda. Add the peanut butter and butter and blend at low speed until crumbly. Remove and set aside 1 cup. To the remaining mixture add the milk, eggs, and vanilla. Blend at low speed until moistened then beat 3 minutes at medium speed. Pour batter into a greased and floured 9 x 13 inch pan. Sprinkle chips over batter. Then sprinkle on the reserved crumbs. Bake for 40-45 minutes in a 350° oven.
Mix all ingredients and pour into a well-greased casserole dish. Top with 1 stick melted butter and 1 stick crumbled Ritz crackers. Bake at 350° for 30 minutes.
In a medium sauce pan, (Vision Ware works great for this). Add water, 1 orange (cut up), red hot candy (for color), a few whole cloves, 1 or 2 cinnamon sticks, (optional). Bring all ingredients to a boil, lower heat to a low settings, (just warm).
In punch bowl combine all ingredients, except club soda and candy canes. Stir until sugar dissolves. Just before serving, add club soda. Hang candy canes on edge of punch bowl or place in each punch cup for stirrer. Makes about 1 1/2-quarts.
Mix well and cover. Refrigerate for 3 days. On the fourth day, make 3 rolls 2 1/2 x 8-inches. Bake on broiler for 10 hours. Makes 10 servings. Oven temperature: 150°. Time to prepare: Minutes.
Beat eggs slightly; add sugar, salt and flavorings. Slowly pour in milk. Mix well. Add to 9-inch pie shell, add nutmeg to top of pie. Bake on lowest rack of oven at 375° for 30 to 50 minutes.
Mix first 3 ingredients and boil. Mix sugar and flour and 2 eggs (well beaten). Add buttermilk or the milk with the vinegar in which you have added the 1 teaspoon of soda. Add vanilla. Now add the first three ingredients. Put on an oiled cookie sheet. Bake 20 minutes at 400°. Can add 1/2 teaspoon cinnamon and nuts, if desired. Ice while still warm.
Combine and drop by 1/2 teaspoon on cookie sheet. Bake at 350° for about 8 minutes.
Heat to boiling crushed pineapple. Stir in large jello. Let cool. Stir in buttermilk and Cool Whip. Chill until set.
Bake cake according to directions (cool). Mix two cups boiling water with Jell-O. Add frozen berries; stir until syrupy. Make pudding according to package. Let set. Use large punch bowl. Layer with torn pieces of cake, then strawberry mixture, then pudding. Continue each layer until all ingredients are used. Refrigerate overnight. Top with Cool Whip. Sprinkle with nuts and serve.
Mix sour cream, Cool Whip and Tang together. Spoon into crusts. Top with Mandarin oranges. Refrigerate; let chill and serve.
Mix together first four ingredients. Slice bread 11 times. Fill every other slice with cheese mixture. Wrap loaf in foil. Bake in 325° oven for 30 minutes.
On large platter, spread cream cheese. Drain and squeeze juice from crabmeat. Sprinkle over cheese mix. Mix horseradish with catsup and cover top of crabmeat. Serve on Ritz crackers.
Combine all ingredients except crabmeat in double boiler. Mix in crabmeat and heat but don't boil. Serve warm.
Mix pudding according to directions on box. Stir in sour cream, then stir in 1 large Cool Whip. Place layer of vanilla wafers, bananas and pudding mix. Repeat layers. Put remainder of Cool Whip on top for dressing.
Dissolve jello and sugar with hot water. Let cool while preparing fruit. Chop cranberries and add to chopped fruit. Add nuts, sugar and jello. Chill.
Mix refried beans with taco seasoning. Spread this mixture on bottom of large plate or serving tray. Layer remaining ingredients in order they appear. Use own judgment on amount of cheese.
Combine first 5 ingredients and mix well. Add remaining ingredients. Roll in small balls. Put balls in greased cookie sheet and mash down with bottom of glass dipped in sugar. Bake in 350° oven about 10 minutes.
Cook flour and milk until thick; cool completely. Beat Crisco, margarine and sugar together for 3 to 5 minutes. Add cooled mixture to	this along with 1 teaspoon vanilla. Beat 5 minutes more.
Sprinkle brisket liberally with meat tenderizer; then salt, pepper and garlic powder. Line a baking dish with foil and place brisket on foil. Pour about 1/4 cup smoke sauce over brisket and seal tightly in foil. Bake at 300° to 350° for about 2 1/2 hours for a 3 pound brisket or 5 hours for up to 7 pound brisket.
Soak onion flakes in water for 10 minutes. Cut meat into 1-inch cubes. Heat oil in large kettle. Add pork and cook 5 minutes to brown on all sides. Add onions, ginger, garlic powder and red pepper; cook 5 minutes longer, stirring constantly. Add mushrooms and cook 3 minutes longer. Dissolve bouillon cube in water. Add to pork with pineapple. Cover and simmer 1/2 hour or until pork is tender. Blend cornstarch with soy sauce. Stir into pork and simmer, stirring constantly, until mixture thickens. Add pea pods. Cover and cook 5 minutes. Serve at once.
In 3 separate plastic bags, combine shrimp, chicken wings and chicken strips each with 1/2 cup chili or hot seafood sauce. Marinate in refrigerator a few hours or overnight. Remove from sauce. Broil or grill until done, turning frequently. Serve with cocktail sauce. Refrigerate leftovers. Makes 12 servings.
Combine all ingredients. Top with crushed flakes. Drizzle with one stick melted butter. Bake at 350° for 75 minutes.
Mix the first 5 ingredients and freeze. Add ginger ale at time of serving; mixture will be slushy. May add fruit ring.
Boil potatoes until tender, then drain. Pour in large mixing bowl. Dice up onion and eggs; add to potatoes, then pour in remaining ingredients. Mix all together good, then serve. Also good chilled.
Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Spoon into prepared casserole. Bake at 350° for 20 to 30 minutes until lightly golden brown and puffed. Refrigerate leftovers. Makes 6 to 8 servings.
Rub 1/4 teaspoon black pepper and 1 1/4 teaspoons tenderizer on each side of meat. In frypan, heat the oil. Let pan get hot (425°). Add the margarine. Cook 5 minutes on each side (cooking time for rare, which is best). Slice thinly; place on platter. Make au jus by adding 1/4 cup water. Scrape bottom of pan while simmering 2 to 3 minutes on high heat. Pour over meat and serve.
Place bulgur wheat in medium bowl and cover with water for 10 to 15 minutes. Squeeze out excess water that is not absorbed. Mix lemon juice, cumin, garlic, salt and pepper. Add to bulgur and test for softness. Add extra lemon juice if still slightly grainy. Using food processor, finely chop parsley, mint and scallions. Do not puree. Add to bulgur and stir in diced tomatoes and cucumber. Stir in olive oil and place in bowl. Serve on lettuce leaves. Yield: 4 to 6 servings.
Buy it from the store. Put it in the oven. Cook it for 50 minutes at 6°.
Combine and mix all ingredients well. Keep in a tightly covered jar. To serve, mix 2 teaspoons mixture in 1 cup boiling water.
Boil chicken until tender in salt. Debone and cut up. Saute onion in small amount of oil until clear. Add soup, chicken, tomatoes, salt, pepper and cumin. Simmer 20 minutes. Remove from heat and fold in sour cream. Fry tortillas in 1/4 teaspoon cooking oil on medium-high for 1 second on each side, not crispy. Drain on paper towel. Fill tortilla with chicken and cheese mix.
Chop onion. Put about 2 Tbsp. oil in large deep fry pan. Cook onions in oil until golden. Take the pan off burner and add one Tbsp. paprika, mixing into onions. Add potatoes to pan than add the rest of paprika, sprinkling over potatoes. Add water to just cover potatoes. Add salt and pepper. Cover and simmer until potatoes are done. You may have to add a bit more water as the potatoes cook. There should be some sauce.
Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to first mixture. Add salt. Blend in flour and buttermilk alternately. Add vanilla. Dissolve soda in vinegar and fold in gently. Bake at 350° for 20 to 30 minutes. Bake in two layer pans. When cool, split layers to make 4 layers; spread filling between layers.
Mix all ingredients together and bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Brown hamburger meat and drain. Add grated cheese and tomatoes. Let simmer. Add taco sauce to taste.
Cream butter and sugar. Add peanut butter and cream well. Add vanilla and eggs, beating well. Add dry ingredients alternating with milk. Bake in paper cups in moderate oven about 30 minutes. Frost with sifted confectioners sugar frosting. (I add 1 or 2 tablespoons peanut butter to frosting.)
Mix jello and hot water until jello is dissolved. Add the other ingredients and mix well. Freeze in 2 gallon milk jug. Partially thaw before serving so that it is still frozen enough to be mushy. Mix with 2 bottles of ginger ale, one for each jug.
Dissolve jello in boiling water. Cool. Mix the rest of ingredients together. Beat until mixed; add cooled jello. Bake at 350° in large jelly roll pan for 20 minutes. Frost with powdered sugar mixed with lemon juice. Pour on warm bars.
Combine Crisco, cocoa and salt. Add milk and vanilla. Mix sugar in, in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin if needed.