HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, sugar, vanilla and oil. Add zucchini, flour, baking powder, soda and salt. Stir in pineapple, raisins and nuts. Oil and flour pans. Makes 3 small loaves. Bake at 325° for 1 hour.
Dice 2 to 3 large stalks rhubarb. Place in large saucepan with about 1/2 cup water. Bring to a boil and add 1 cup sugar. Cook rhubarb to mush, then add 1 large box strawberry gelatin. Bring to a boil. Add 3 cups of sliced, fresh strawberries. Remove from heat immediately. Stir thoroughly. Pour into 2 cooked pie shells. Let cool and refrigerate. Serve with whipped cream.
Cook spaghetti as directed; drain well. Stir in butter, Parmesan cheese and eggs. Place mixture into buttered 10-inch pie pan and form crust. Brown beef, onion and green pepper. Pour off drippings. Stir into tomatoes, paste, sugar, oregano, garlic powder, minced garlic and salt. Spread cottage cheese over spaghetti crust. Spread meat filling over cottage cheese. Bake at 350° for 20 minutes. Combine Mozzarella cheese, paprika and parsley. Sprinkle on top of pie. Bake 5 to 8 minutes until cheese melts.
Combine first 3 ingredients; press into a 9 x 13-inch cake pan. Bake at 350° until lightly browned. Cool.
Mix thoroughly and shape into balls; brown on both sides in small amount of shortening. Then add the rest of can of soup along with 1 cup water over top of the balls. Cover and simmer for 40 minutes on low heat.
Combine cracker crumbs with melted margarine. Spread in 8 x 9-inch cake pan, pressing firmly onto sides and bottom of pan. Bake at 325° for 8 to 10 minutes. Serves 8. Calories per serving 8.
Alternate ham, pineapple and green pepper on skewers. Grill or broil slowly, brushing generously with barbecue sauce and turning frequently. Push off onto a fluffy bed of rice. Pass heated barbecue sauce to use over kabobs and rice if desired.
Place vegetables in shallow dish. Combine remaining ingredients. Mix well. Pour over vegetables. Cover and place in refrigerator for 6 hours. Stir occasionally.
Brown meat and remove from pan to a roaster or covered casserole. Add rest of ingredients and simmer 5 minutes. Pour sauce over meat and bake, covered, 1 1/2 hours. Can use less meat and cut sauce in half.
Melt chocolate. Spread evenly in pan. Melt white chocolate and mix with peanut butter. Pour over chocolate and swirl through with a knife. Let harden. Cut into small pieces.
Mix and bake cake in 13x9 inch pan as directed on box. While cake bakes; mix 1/2 can of coconut cream with can of eagle brand milk. Set aside, when cake is done, poke holes in hot caked with a straw or chop stick. Pour coconut mixture over hot cake. let cool completely. Mix remaining coconut with thawed cool whip. spread over cake. Sprinkle with coconut. Store in refrigerator.
Mix all ingredients except for meat in baking dish. Lay chicken or chops on top. Cover and bake at 350° for 2 hours.
Cook onion, green pepper and celery in butter over low heat until onion is tender. Add thawed shredded potatoes and broth. Simmer 5 minutes. Pour over bread cubes and corn. Add salt, pepper and eggs. Stir gently to blend. Stuff turkey.
Prepare Anginetti by slicing off top. Drain pineapple, leaving a little juice. Mix topping with cream cheese. Add pineapple and stir. Spread generous amount of mixture on bottom of Anginetti. Place top on. Refrigerate until ready to serve.
Heat oven to 350°. Cut shrimp to bite size pieces. Combine shrimp, celery, onion, mayonnaise, Worcestershire sauce, salt and pepper. Spread out in a buttered casserole dish.
Cook squash and add onion, cheese and pimento. Put 2 tablespoons butter on top and sprinkle with cracker crumbs and grated cheese.
Mix 8 Tbsp sugar and cinnamon together. Set aside. Stir together remaining dry ingredients. Add rest of ingredients, mixing well. Drop by spoonfuls into hot oil. Fry until golden brown, turning to cook all sides. Lift out with slotted spoon and drain on paper towels. Roll hot fritter in cinnamon/sugar mixture. Place on serving platter.
Chop onions and carrots. Marinate meat 3 hours in a mixture of oil, vegetables and pepper. Turn meat every 30 minutes. Dry meat and insert slivered garlic into meat. Flour and place in roasting pan with fat. Roast at 500° for 30 to 40 minutes (rare) or 45 minutes (medium).
Mix tuna with mayonnaise until mushy (not runny). Add in potato chips and chopped onions. (Tomatoes may also go well.) Top with pepper if desired. Eat alone or on bread.
Combine all ingredients except the cucumbers and onion. Be sure sugar and spices are thoroughly dissolved (especially the sugar). Pack cucumbers and onions alternately in jars. Pour liquid mixture in jars. Seal and place in refrigerator for 5 days.
Chop onions and parsley fine. Break corned beef into small chunks. Add these to shortening. Cook until onions are almost tender. Stir in flour. Add milk slowly. Cook, stirring constantly, until mixture thickens. Add drained sauerkraut and mustard. Cool. Shape mixture into small cocktail size balls. Use enough additional flour to coat the balls. Dip into beaten egg. Coat finally with crumbs. Bake at 375° for 20 to 30 minutes or fry until crisp and brown.
Mix together. Spread on halved muffins. Freeze 15 to 20 minutes. Take out; cut into quarters and put in plastic bag. When ready to serve, bake at 350° until bubbly about 10 minutes.
Pare and slice potatoes very thin. Cut wieners into 1/4 to 1/2-inch slices. Arrange alternate layers of potatoes, wieners and celery in a greased (I use margarine) 8-cup baking dish.
Sift flour and baking powder; set aside. Cream butter, sugar and salt. Add egg and vanilla; mix well, then add (set aside) sifted ingredients.
Melt margarine and pour in an 8 x 6 x 2-inch casserole dish. In a bowl, mix flour, sugar, water and cinnamon. Pour over margarine in casserole dish. Add blueberries, spreading on top. Bake at 375° for 30 to 35 minutes.
Soak raisins in hot water. Mix with potatoes. Stir in butter, sugar, cinnamon and milk. Beat well. Pour into greased 1 1/2-quart baking dish. Top with marshmallows. Bake at 400° for 8 to 10 minutes. Serves 6 to 8.
Cook pasta as directed; drain. Spoon into greased 14 x 10 x 2 1/2-inch baking dish. Saute zucchini, red peppers, mushrooms and scallions in large skillet for 3 or 4 minutes. Add tomatoes. Spoon over pasta. Place flour in the skillet. Blend in milk. Add broth, nutmeg and pepper. Cook and stir over medium heat until mixture thickens; add spinach and pour over vegetables. Cover; bake at 350° for 40 to 45 minutes. Garnish with parsley, if desired. Makes 8 servings.
Sift together flour, cornmeal, baking powder, sugar and salt. Add shortening. Mix well. Add eggs and buttermilk. Heat 1 tablespoon oil in large skillet; sprinkle with cornmeal on the bottom. Pour in batter. Bake for 20 to 25 minutes or until golden brown at 425°. Yield: 12 to 16 generous slices.
Combine the beef broth, soy sauce, cornstarch and mustard. Stir until cornstarch is dissolved. Set aside. Cut the broccoli into bite size pieces. In a nonstick wok or large nonstick skillet, warm the oil over medium heat, until hot, but not smoking. Add the vegetables and stir-fry until vegetables are crisp-tender and onion begins to brown, 4 to 5 minutes. Stir the cornstarch mixture again and pour it into the wok. Stir in the beef, peanuts, red pepper flakes and black pepper. Stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. Serves 4.
Preheat oven to 325°. Beat eggs until foamy; add flour and sugars and beat well. Blend in margarine. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Can be served with whipped topping or ice cream.
Place pork chops in casserole with a slice of onion on each chop. Mix brown sugar and catsup and pour over chops. Cover and bake 1 hour at 350 degrees.
Butter an 8 x 10-inch (or larger) casserole pan. Place 4 slices of bread in bottom of dish (cut bread to fit, if necessary). Butter bread slices lightly. Place an even layer of lunch meat or combination of 2 lunch meats (ham and turkey are very good) over bread. Place cheese slices over meat. Spread remaining bread slices with mayonnaise and place, mayonnaise side down, over cheese. Beat eggs into milk and pour over all. Bake at 350° for about 35 minutes or until brown and bubbly. Remove from oven and place tomato slices on top. Return to oven for 5 minutes. Let stand for 5 minutes before cutting into squares. Serves 6.
Mix peanuts, sugar and corn syrup in microwave-safe glass bowl. Cook 7 to 9 minutes on High until mixture is bubbly and peanuts are brown. Quickly stir in butter and vanilla. Cook 2 to 3 minutes longer. Add baking soda and stir in quickly. Mixture will be foamy. Pour into baking pan. Cool at least 15 minutes, then break apart.
Mix all together and form into small balls (about walnut size). Lay on cookie sheet covered with wax paper to FREEZE separately. (Then put in plastic bag to store in freezer until ready to use.) Place frozen balls on ungreased pan. Bake 400 degrees 15-20 minutes. Great snack...breakfast or anytime! Makes approximately 48 balls.
Add eggs, salt and milk to the flour to make a thin batter. Slice apples thin and add to the batter. Fry in deep fat. Sprinkle with sugar.
Cream together the sugar, eggs and shortening. Add flour, salt, baking soda, baking powder, buttermilk, extract and vanilla. Pour into a greased and floured 9 x 13-inch glass baking dish. Bake at 350° for 25 to 30 minutes. Delicious with icing or without, served with applesauce, fresh strawberries or peaches. Also good just plain.
Make pan of corn bread; let cool. Fry bacon and onion and drain. In a big bowl break up corn bread; add bacon and onion. Add tomatoes and mix well. Put into baking dish. Bake about 20 to 25 minutes in oven on about 350°.
Mix all ingredients. Place in rectangle pan and bake at 300° for 30 minutes. Let cool; make small balls, then roll in powdered sugar.
Instead of 1 (1 ounce) square baking chocolate, use 3 tablespoons cocoa plus 1 tablespoon margarine.
In a large bowl combine the flour, baking soda and salt. Add remaining ingredients (except for the kisses). Mix on lowest speed until a dough forms. Chill dough for 30 minutes. Preheat oven to 375°. Shape dough into 1-inch balls using a rounded teaspoon of dough for each. Roll balls in sugar and place on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until light brown. Remove from oven and top each cookie with a kiss. Press down firmly, so cookie cracks. Enjoy!
Combine salt, sugar, oleo, corn syrup and vanilla in a large, heavy pan. Bring to a boil and boil for only 5 minutes. Stir slowly. Remove from heat and add 1 teaspoon baking soda. Stir well. (This will foam up and get lighter in color.) Pour over corn; stir to cover well. Put into large, flat pans. Place in a 250° oven for 45 to 60 minutes. Turn 2 times with spatula. Cool. Store in tight containers or plastic bags. May be kept in freezer but keeps well many days at room temperature.
Put pineapple sherbet in punch bowl, pour liquid over it and stir. Add ice cubes with cherries frozen in them.
Bring to a boil on medium heat, sugar and Pet milk. Let boil 10 minutes, stirring continuously. Take off heat. Add butter and chocolate chips, stirring constantly, then add Marshmallow Creme. Stir until smooth. If desired, add nuts (about 3/4 cup) and vanilla. When it's smooth, pour into lightly greased Pyrex dish and place in refrigerator until firm. I use 1 (13 x 9-inch) or 1 (11 x 8-inch) Pyrex dish.
Cook broccoli in boiling water for 5 to 7 minutes. Drain; combine eggs, soup and oregano. Stir in tomatoes and cooked broccoli. Put in an 8 x 8-inch baking dish. Sprinkle with Parmesan cheese and bake uncovered in a 350° oven for 30 minutes. Serves 6 to 8.
In saucepan mash the salmon until it is in small pieces. Cover with water, salt, butter, and pepper. Bring to a boil. Add peeled, diced potatoes, cook until tender. Add milk until the broth is white. Slightly mash the potatoes. Serve with oyster crackers. Serves 4.
Combine all ingredients. Spray Teflon frying pan with Pam and add mixture to pan with a tablespoon. Shape into patties. Cook on medium to low heat until done.
Heat oil in frying pan. Add and slowly brown corn. Add remaining ingredients and simmer for 10 to 15 minutes over low heat. If you have hot peppers, they are good in this dish.
Put all ingredients in blender and mix. Makes 1 quart and stores well in refrigerator.
Mix sugar and flour. Stir in eggs. Add milk and coconut; then stir in vanilla and margarine. Bake in 2 unbaked shells at 350° until set, probably 30 to 45 minutes.
Cook sugar, cornstarch and water until thick. Add gelatin and strawberries. Pour into baked pie crust and cool. Add whipped cream on top when ready to serve.
Add yeast to warm water. Let stand 5 minutes. Meanwhile, mix 2 cups warm water, 1/2 cup sugar, melted shortening and salt. Add the yeast. Add gradually the flour. Beat well. Put on floured board and knead for 5 minutes. Let rise until double. Roll into buns and place on greased pan. Bake at 375° for 15 minutes. Butter tops.
Combine all ingredients; stir until smooth. Cover and chill. Makes 1 2/3 cups.
Lightly fry beef and onions in oleo until beef begins to curl. Stir in flour and cold milk; cook, stirring until thickened. Add corn and heat until hot. Add cheese and green pepper. Stir over low heat just until cheese melts. Serve at once over buttered toast triangles or toast cups.
Brown ground beef with chili powder and garlic. Pour off excess drippings. Stir in soups; gradually stir in water. Add corn. Heat, stirring now and then.
Mix and cook slowly over low heat, about 10 minutes. Cool slightly. Add Rice Crispies, 1/2 cup pecans. Roll in balls and then roll in coconut.
Chop quahog meat, set aside. Cut the salt pork into small squares. Fry until golden brown. Remove pieces; save. Add chopped onion until golden brown. Chop potatoes and simmer in milk. Add quahogs and simmer in salt pork fat and onions. Add quahog juice, potatoes and milk. Heat and add dollop of cream. Serve with 1 teaspoon of butter. Better the next day.
Combine egg yolks, corn, salt and pepper in a bowl. Stir in flour and baking powder. Fold in beaten egg whites. Heat 2 tablespoons oil in a large skillet over moderately high heat. Drop batter by tablespoonfuls into skillet and cook until golden brown on underside. Turn and brown. Remove and keep hot while cooking rest. Add more oil as needed. Serves 12.
In a large bowl, stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake in a preheated 350° oven on a preheated baking sheet for 50 to 55 minutes. If it is cooking or browning too fast, turn temperature down to 300° and finish cooking until the pie is jelled.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold in topping. Pour into prepared crust. Sprinkle with chopped peanuts. Freeze until firm and serve.
Mix brown sugar and white sugar with oil and eggs. Sift flour with soda and add to sugar mixture; add vanilla, corn flakes and oatmeal. Mix well. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 10 minutes.
Layer in order given. Sprinkle with Mozzarella cheese. Cover. Bake at 350° for 45 minutes. Uncover the last 5 minutes. (Spray 9 x 13-inch pan with Pam.)
Mix first 4 ingredients together and cook until clear. Cool. Add 1 can of oranges, drained, and 1 can of the oranges, not drained. Add Cool Whip and mix thoroughly. Refrigerate.
Brown ground beef or turkey in pan with chopped onion. Add Lea & Perrins (about 3 shakes). Add dash of garlic, onion and pepper. Drain when finished cooking. Into crock-pot, put 1/2 bottle of chili sauce, 1 can tomato soup, mustard, vinegar and 1 tablespoon Lea & Perrins. Add ground beef or turkey with onion. Put 1 stick butter on top. Cover and put on low for 4 to 6 hours or high for 1 to 2 hours (stir occasionally). Season to taste as cooking. Good after hot, but better the longer it's in.
Cook each vegetables separate according to directions on package. Place each vegetable in baking dish (9 x 14-inch). Pour undiluted soup and Cheez Whiz over vegetables. Bake for 30 minutes at 350°, so the soup and Cheez Whiz have melted into the vegetables. Pour onions over all about 10 minutes before taking from oven.
Melt margarine and oil in skillet. Add chopped stems and minced onions and saute for a few minutes. Add bread crumbs and Swiss cheese and keep stirring until cheese melts. Place mixture into mushroom caps. Place caps on ungreased cookie sheet. Bake 7 to 8 minutes in 350° oven.
In a saucepan, over medium heat, saute onion in olive oil until pale gold. Add sausage and saute for a few minutes. Add mushrooms, basil and red wine. Allow wine to evaporate. Add tomatoes and let mixture simmer for 8 minutes. Add milk, salt and pepper to taste and remove from heat.
Preheat oven to 400°. Mix all ingredients together in medium size bowl. Set aside.
Cream butter and sugar thoroughly. Add eggs, one at a time. Beat at medium speed for 2 1/2 minutes. Add flavorings. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. Beat 3 1/2 minutes. Bake 1 hour and 10 minutes or until done at 325°.
Cook pig ears, feet and snoots with piece of onion. Put spices and cloves in small cheesecloth bag (tie bag). Drop in pot with meats. Add red pepper flakes. Let cook until meat falls off the bones. Cool. Pull all meat off bones. Chop meat and onion in a large bowl. Add sage, pepper, nutmeg, Accent, more red pepper to taste, salt if needed, vinegar and hot sauce. Mix thoroughly and pour into loaf pans. Place in refrigerator for 24 hours.
Two hours ahead, add garlic to French dressing. Remove garlic before mixing all ingredients cold.
Cook noodles in salted water until tender; drain. Do not blanch. Melt butter in saucepan. Add 1 tablespoon scallions, sour cream, cheese, nutmeg and noodles. Toss lightly to coat noodles. If mixture is dry, add more sour cream or some milk. Turn into a heated bowl. Sprinkle with remaining onions. Serve immediately.
Blend melted margarine, sugar and vanilla. Add eggs, beating well with a spoon. Combine dry ingredients and add gradually. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes.
Will need a 2 quart Pyrex dish. Microwave oven makes this dish a snap!!
Cook tortellini as directed on package. Rinse in cold water and drain. Shake oil, vinegar, cheese and basil in tightly covered container. Pour over tortellini. Cover and refrigerate about 2 hours, or until chilled. Toss with remaining ingredients. Serve with freshly ground pepper and additional Parmesan cheese, if desired. Serves 4.
Mix all ingredients together in a large bowl. Pour into pan and cook over low heat, stirring continually. Dough is done when it forms a ball. Let cool, then knead. (May be colored with food coloring at time of mixing.) Store in an airtight container. Fun to play with but not to eat!
Partially brown beef in fat, add onions and peppers. Continue to cook until they become glazed and beef is browned on all sides. Add seasonings, tomato puree, catsup and water. Simmer 1 1/2 hours until meat is suspended throughout mixture and flavors are well blended. Cook spaghetti in boiling salted water about 20 minutes; drain. Mix spaghetti and sauce. Place in casserole dish and top with cheese. Bake at 350° for 30 minutes. Note: Casserole can be frozen.
Combine sun-dried tomatoes, tomato oil, olives, basil, lemon zest, garlic, pepper, Brie and olive oil in a large serving bowl. Cover and let stand at room temperature for 4 hours. Cook pasta; drain and immediately toss with sauce. Serves 6.
Beat eggs. Add sugar, oil, baking soda, cinnamon, flour and nuts. Blend together. Place in 9 x 13-inch buttered pan. Bake at 350° for 1 hour. Take out; let cool about 5 minutes. Sprinkle top with confectioners sugar. Cut in 3 x 3-inch squares.
Line an 8 or 9-inch iron skillet with aluminum foil. Combine margarine and 1 1/2 cups sugar in a large mixing bowl. Beat in eggs, one at a time. Beat well. Add salt, almond extract and vanilla. Stir in flour until ingredients are well blended. Pour batter into foil-lined skillet. Sprinkle remaining sugar and almonds over top of batter. Bake 35 to 40 minutes at 350° until cake is golden brown and tests done. Cool and serve.
Mix well. Refrigerate until chilled, then form into balls and roll in chopped pecans. Wrap in Saran Wrap and refrigerate.
Drain salmon, reserving 2 teaspoons liquid. Flake. Combine reserved liquid with salmon, cream cheese, onion and liquid smoke. Blend thoroughly. Refrigerate several hours. Form mixture into a log 6 to 8-inches long. (Optional: Sprinkle with parsley and form pimiento into small bow for garnish.) Serve with crackers. Makes 1 1/2 cups. I usually double recipe.
Heat oven to 400°. Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Measure flour by dipping method. Blend flour, cream of tartar, soda and salt and stir in. Shape dough into 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes about 6 dozen. Yummy!
Peel onions and chop very fine. Heat shortening in large skillet and cook onions until limp. Add ground beef; cook until brown. Put through food processor (meat should be ground very fine). Combine with remaining ingredients. Cook over low heat 20 minutes or until most of the liquid is absorbed, stirring occasionally. Serve with hot dogs and onions. May be frozen.
Mix together and refrigerate overnight. Wonderful with vegetables prepared around hollowed out rye bread loaf which has been filled with the dill dip.
Mix all ingredients. Pout in round tube pan. Cook for one hour at 350°.
Drain beans and run water over them. Mix all ingredients well. Let stand for 24 hours.
Peel banana and place in container of electric blender. Add dry milk powder, water and chocolate extract. Process until smooth. Add ice to make 2 cups. Process until smooth. Yield: 2 cups.
Boil chicken, salt and onion. Cut chicken into bite size pieces. Layer the broccoli, chicken, sauce and bread crumbs. For sauce, mix together soup, mayonnaise, evaporated milk, cheese, lemon juice and curry powder. Bake at 350° for 30 minutes. Serves 6 to 8.
Sift together the flour, salt and soda. Mix together in separate bowl: honey, sugar, egg, Crisco and lemon extract. Add flour mixture to honey mixture and work together. Mix well. Refrigerate 1 hour. Roll out thin. Cut with cutters. Bake at 350° for 10 minutes. Yields 2 1/2 dozen.
In medium bowl, stir boiling water into gelatin 2 minutes, or until dissolved. In a separate bowl, mix ice cold water and ice to make 1 1/2 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate 10 minutes, or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Before serving, garnish with additional whipped topping, if desired.
Soak beans overnight and drain. Gently cook beans in about 2 quarts water until tender, about 1 1/2 hours. Add more hot water if necessary to keep beans covered. Drain beans and save some of the liquid. Mix beans with all other ingredients. Cover and bake at 325° for 3 to 4 hours. Add some of the saved liquid if beans become dry while cooking.
Beat cheese, butter and mayonnaise until smooth; blend in crab meat.	(May be made ahead and refrigerated.) Spread on each toasted muffin half. Bake	in a 350° oven for 5 minutes, then broil several minutes, until lightly browned and bubbly. Cut each into quarters; sprinkle with paprika. Serve hot.
Brown onion in butter until golden. Mix with remaining ingredients until blended. Roll into balls. Brown in same skillet. When all are browned add a small amount of hot water to skillet to loosen drippings. Return meatballs to skillet and simmer for 15 minutes.
Place roast in a Dutch oven; sprinkle with soup mix and pour in beef broth. Cover and bake at 325° for 2 hours or until tender.
Combine all ingredients in large bowl. Mix well. To serve, use 1 to 2 teaspoons cocoa with 1 cup hot water.