HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir eggs, salad oil, sugar and vanilla with a spoon until thick. Beat in zucchini and pineapple. Combine flour with baking soda, salt, baking powder, cinnamon and nutmeg. Add walnuts to flour mixture. Combine zucchini and flour mixtures. Boil currants or raisins, then drain. Stir gently into mixture. Bake at 375° for 1 hour or until done. Cool in pans for 10 minutes. (I bake mine at 300° or 325° in Bundt pan until done. Makes it moist. If using loaf pans, I bake at 350°.)
Cook cauliflower according to package directions. Save 1 cup water cauliflower cooked in. In blender, put cauliflower, 1 cup water from cauliflower, egg, grated sharp cheese and salt and pepper to taste. Blend until mixture is like "whipped" mashed potatoes. Stir in onion flakes and bacon bits with blender mixture. Prepare either microwave dish or open casserole dish with grease or Pam. In conventional oven, cook for 45 minutes at 350°. Grate a little cheese on top and bake another 5 minutes, or until cheese melts. In microwave, cook, uncovered, for 7 minutes, then grate a little cheese on top and cook another 2 minutes.
Crush crackers. Season skinned chicken with salt and lemon pepper to taste. Roll chicken breasts in crackers. Place in a casserole dish and pour 3 sticks melted butter over chicken. Cover with foil. Bake at 350° for 1 hour.
In large frying pan brown the ground beef and drain excess grease. In a large crock-pot or large pot, combine all ingredients. Cook on medium-low heat for 1 1/2 hours, or in crock-pot on low heat overnight.
Marinate chicken in dressing overnight or longer (2 days). Wash mushrooms and remove stems. Make a small slit in center of each cap to drain off liquid. Place caps in shallow pan. Remove a little pulp from stem side and fill with chicken. Bake 20 minutes at 350°. Remove from oven and add 1 teaspoon of cheese per mushroom to melt. Serve hot. My best friend won $200.00 for this recipe at Frankenmuth, Michigan.
Pour milk into a bowl. Add pudding mix; beat 1 to 2 minutes. Let stand 5 minutes. Fold in Cool Whip. Stir in 1 cup of the cookies and the "rocks." Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours. Garnish with gumdrop flowers or gummy worms, if desired. Great kid's party dessert.
Pour desired amount of sweet pickle juice and Liquid Smoke over beef brisket. Seal in foil. Bake in low (200°) oven for 4 to 5 hours or vary according to size of brisket.
Brown meat, onion and peppers. Add tomato paste, sauce, water, mushroom soup, salt, pepper and corn. Cook noodles; drain. Add to beef mixture in a 9 x 13-inch casserole. Cover with cheese. Bake at 350° until cheese melts.
Combine milk, 1/4 cup sugar, tapioca and egg yolks in a 2-quart dish; blend well. Cook on Full power for 6 to 8 minutes, or until mixture begins to boil. Stir 2 or 3 times during cooking. Beat egg whites until frothy. Gradually add sugar. Beat in vanilla. Fold into pudding mixture. Cool. Chill, if desired.
Preheat oven to 325°. Grease Bundt pan with Crisco and flour. Combine all ingredients and mix 2 minutes. Bake for 50 minutes.
Cut all biscuits in quarters. In large plastic bag (with seal), put 3/4 cup sugar and 1 1/2 teaspoons cinnamon. Put 1/2 of biscuits in bag; seal and shake until coated. Remove and repeat with other 1/2 of biscuits. In a small saucepan, heat 1 cup sugar, 1/2 cup margarine and 1 1/2 teaspoons cinnamon until margarine is melted. Stir off heat until thickened. Using Bundt pan or ring mold, spray pan with cooking spray and place 1/2 of biscuits in pan. Cover with margarine mixture. Place second half of biscuits in pan. Cover with remaining mixture. Bake at 350° for 30 minutes. Remove from pan; pull pieces to eat.
Line a 10 x 15-inch cookie pan (use pan with sides) snugly with graham crackers. Boil brown sugar and butter 2 minutes, stirring constantly. Pour and spread over crackers and sprinkle with nuts. Bake at 350° for 10 minutes. Cool 5 minutes and cut. Makes 1 dozen large cookies or 2 dozen halved.
Mix cream cheese and powdered sugar. Add peanut butter and Cool Whip. Pour into shells and freeze.
Heat oven to 375°. Grease 9 x 13-inch pan. In skillet, brown onion and ground beef; drain. Stir in water, pepper, tomato sauce and paste. Simmer 15 minutes, stirring occasionally. Remove from heat. Stir in veggies and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits; place near edge over meat mixture, overlap slightly. Gently brush biscuits with oleo. Sprinkle rest of cheese in center. Sprinkle with oregano. Bake 25 minutes. Makes 6 to 8 servings.
Sift together the flour, baking powder and salt. Quickly mix in the cup of water. Press the dough into a 9-inch pie pan. Bake in a 400° preheated oven for 25 minutes. Let cool to touch. Cut into wedges. It's the perfect bread for "sopping up" meat juices and gravies.
Mix liquids, then add dry ingredients that have been mixed. Bake in loaf pan, 9 5/8 x 5 1/2 x 2 3/4-inch, for 1 hour at 350°. Makes 21 loaves.
Place the meat and bones into a large soup kettle, cover with water, bring to a boil and simmer for about 5 hours. After the first two hours season with bay leaf, salt and pepper. After cooked until tender, cool and cut meat into small pieces and strain the broth. Add the rest of the ingredients and cook for an additional two hours.
Brown meat with chopped onions and pepper. Drain. Add tomatoes, tomato sauce and chopped olives with juice and simmer. Boil egg noodles. Layer noodles and sauce and cheese. Top with cheese. Bake in 375° oven for 15 to 20 minutes.
Cook eggs and macaroni; cool. Add remaining ingredients. Sprinkle with paprika.
Preheat oven to 375°. Mix together all ingredients, then drop by teaspoon onto greased cookie sheet. Bake 15 minutes.
Cook first 3 ingredients together in butter until tender. Add remaining ingredients. Mix well. Bake in covered casserole for 35 minutes at 350°. Serves 4.
In a bowl, mix the chicken, soup (1/3 cup) and onion. Spoon 1/4 cup of mixture on each ham slice and roll up. Secure with a wooden toothpick.
Heat oven to 325°. Butter a shallow, 2-quart baking dish. Cut yams into quarters. Put in a large pot of salted water; bring to a boil and cook until tender, about 15 minutes. Drain, peel and mash.
Combine first 5 ingredients in a 10 x 10 x 1 3/4-inch dish. Lay chicken on top of rice mixture. Cover dish with plastic wrap. Turn back one edge of wrap to allow steam vent. Cook on High for 20 minutes halfway through cooking time. Stir rice from corners of dish. Recover and continue cooking. Remove plastic wrap and brush chicken with melted butter.
Brown ground beef; drain off grease. Add catsup, taco sauce and seasoning. Simmer for 20 minutes. Wash and cut up lettuce, tomatoes, bell pepper and onion. Put this in an oval shaped serving dish. Slightly break chips. Place over lettuce mixture and sprinkle 1 cup grated cheese over this. Pour sauce over this and sprinkle with remaining cheese. Serves 8.
Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and beat until blended. Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in vanilla, chocolate chips and pecans. Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into an 8 1/2-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove from cookie sheets and let cool on wire racks. Makes 3 (10-inch) cookies.
Mix eggs, sugar and cornstarch together with a little cold water. Heat milk to boiling and add egg mixture and cook until thick. Remove from heat and add coconut (reserve 1/4 cup for top), butter and vanilla. Pour into baked crust. Top with meringue (see recipe), sprinkle with remaining coconut and brown in preheated 300 degree oven (for about 20 minutes).
Smooth yolks of hard-boiled eggs in vinegar, mustard and melted butter. Add seasoning. Add boiling water, crabmeat, 2 raw egg yolks and bread crumbs. Chop boiled egg whites fine and add to meat. Whip raw egg whites and add whipped egg whites. Fill greased muffin pan and dot each crab cake with 1/4 teaspoon butter. Use medium heat until browned. Serve with lemon juice.
In baking dish, arrange chicken. Over that put mushroom soup (undiluted) and sour cream. Add onion, pepper and sprinkle cheese on top. Bake at 350° for 1 hour.
Mix 1/4 cup of soup, beef, crumbs, egg and onion together. Make into 6 patties. Brown patties; remove fat. Stir in soup and mushrooms over patties. Reduce heat to low. Cover. Heat for 20 minutes.
Add the 5 tablespoons of sugar and cinnamon to the apples; stir and	let set for awhile.	Mix the remaining ingredients until smooth.	Fold in apple mixture.	In a Bundt pan or tube pan, layer 1/3 dough first, 1/2 apple mixture, 1/3 dough, 1/2 apple mixture and 1/3 dough. Bake 1 hour.
Mix cake mix according to package directions. Put on top of pecan mixture. Melt butter and cream cheese in microwave. Mix in powdered sugar and spoon on top of cake mixture. Bake at 350° for 40 to 45 minutes.
Sprinkle apples with lemon juice. Combine with celery, grapes and mayonnaise. Fold in whipped cream. Chill. Just before serving, add nuts. Serve in a lettuce lined bowl.
Dip beef in boiling water and cover bottom of ungreased baking dish with beef. Layer with chicken breasts. Add a little salt and pepper to top. Now put bacon layer on top of chicken. Bake at 350° for 35 minutes. Mix soup and sour cream together. Take chicken out and drain partially. Spread chicken with sour cream mixture and bake, uncovered, at 350° for 25 minutes.
Grease and flour Bundt or tube pan. Thoroughly cream shortening. Gradually add sugar and cream well. Add eggs and vanilla and beat well. Sift together flour, soda and salt and add alternately with buttermilk, beginning and ending with flour. Bake for 1 hour at 350°.
Beat eggs until light. Slowly add sugar, still beating, until light colored and fluffy. Combine butter and hot milk. Gradually add to egg mixture. Add sifted dry ingredients and vanilla; mix well. Bake in a tube pan at 350°, ungreased. Check after 1/2 hour; will need more, watch carefully. Take from oven and hang over a glass bottle (upside down) so that it doesn't fall, until very cool.
Soften yeast in water with sugar. Beat eggs, salt and half of flour and mix thoroughly. Let rise double. Add melted shortening and mix well. Add balance of flour to make soft dough.
Melt margarine and sugar. Boil 3 minutes. Pour over crackers. Bake at 400° for 8 minutes. Sprinkle on chocolate chips and melt. Spread on crackers evenly. Sprinkle on nuts. Separate crackers and let harden in refrigerator.
Mix all ingredients together. Add salt and pepper to taste. Put in baking dish. Sprinkle cheese on top. Bake at 375° for 30 minutes or until golden brown.
Heat butter or margarine in heavy skillet over medium gas flame (325° to 350° dial setting on controlled burner). Add salt pork, thinly sliced, and fry until brown. Remove salt pork from skillet. Fry breast of venison in hot fat until brown. Remove venison from skillet. Blend flour into hot fat. Add water, stirring until well blended. Add salt, pepper, garlic, parsley, bay leaf, thyme and onions, thinly sliced. Add venison and salt pork. Cover; bring to boil and reduce flame to simmer (200° to 225° dial setting on controlled burner) and continue cooking 1 hour. Add sliced mushrooms with liquid. Cover and continue cooking 30 minutes. Serve with hot steamed white rice. Serves 8.
In a large skillet, heat the oil. Add hamburger and onion. Cook until meat loses its pink color. Stir in remaining ingredients except cheese and olives. Cover and simmer 20 minutes. Stir in olives. Sprinkle with cheese. Cover and cook just until cheese melts.
Saute slowly in 1 tablespoon oil: meat, onions, cumin and salt. Add tomato paste and chili powder. Remove from heat and let stand 1 hour. Soften tortillas and in each place 3 tablespoons meat mixture, 1 tablespoon green onions and 2 tablespoons of cheese. Place in baking dish and top with chili beans and remaining cheese. Sprinkle with paprika. Bake at 350° for 30 minutes or until hot.
Arrange cucumbers and onions in an 8-inch square dish. Combine remaining ingredients in a jar. Cover tightly and shake vigorously. Pour dressing over cucumbers and onions, stirring gently. Cover and chill at least 3 hours. Yields 8 servings.
Mix pretzels, margarine and 3 teaspoons sugar together. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Mix cream cheese, 1 cup sugar and Cool Whip together and spread on cooled pretzel mixture. Mix jello, boiling water and strawberries. Place in refrigerator until it begins to gel. Pour over pan mixture. Refrigerate until set.
Place chicken pieces in a 9 x 13-inch baking dish. Pour sauce overall. Bake 1 hour, basting once in awhile until chicken is cooked through at 350°.
Brown one cut-up frying chicken or chicken pieces in 4 tablespoons butter; set aside. Brown 1 package chicken Rice-A-Roni in 2 tablespoons butter. Remove to 3-quart casserole. Stir in 2 cups boiling water, contents of chicken flavor packet, stewed tomatoes and salt. Arrange browned chicken on top. Cover and bake at 375° for 35 to 40 minutes. Uncover the last 10 minutes. Makes 6 servings. (Can be cooked in an electric skillet.)
Wash potatoes and dry. Rub lightly with salad oil. Bake at 450° for 45 to 60 minutes (or microwave according to directions). When done, cut in halves and scoop out insides. Mash potatoes. Add evaporated milk and whip until light and fluffy. Add remaining seasonings. Fold in cheese and spread top with butter. Brown about 10 minutes (or sprinkle with paprika and microwave just until cheese melts).
Mix in double boiler. Stir over heat until melted. Do not boil. Remove from heat and add 1 can Borden condensed milk. Mix well and pour in buttered 9 x 13-inch pan. Cut into squares when cooled.
Cream shortening, sugar and eggs (one at a time) and grated orange rind. Then add nuts, flour and salt, sifted together, alternately with sugar and sour milk, add flour last, then dates. Bake for 1 hour at 350° or 2 hours at 300°.
Smash bananas. Mix all ingredients together well. Pour in greased loaf pan. Bake 1 hour at 350°.
Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Trim meat and cut in cubes. Strain broth and skim off excess fat. Return meat and add vegetables. Cover and simmer 1 hour.
Combine confectioners sugar, milk, coconut, walnuts and butter. Mix well. Roll into balls. Dip into melted chocolate as needed. Place on waxed paper to set chocolate. Makes 4 to 5 dozen.
Make vanilla pudding according to directions on box. Add Eagle Brand milk. Pour over vanilla wafers and bananas in large bowl. Top with Cool Whip. Let chill one hour.
Mix Crisco, sugar and eggs. Mix flour, spices and soda; add alternately with buttermilk. Add nuts and cooked prunes. Bake in a 10-inch tube pan at 325° for 1 hour and 15 minutes.
Combine all the ingredients. Beat at medium speed for 2 minutes. Pour into two greased 9 x 5-inch loaf pans. Bake in a 350° oven for 50 to 55 minutes.
Mix sugar and shortening well; add eggs. Sift four and cornmeal; add soda to buttermilk. Alternate buttermilk and flour and cornmeal. Bake in 350° oven for 30 to 40 minutes.
Mix dry pudding with crushed pineapple with juice, whipped topping, marshmallows and apples. Chill. Add peanuts just before serving.
Cream butter and sugar. Add eggs. Heat applesauce and while still warm, add soda, then add butter, sugar and egg mixture. Add other ingredients except raisins and nuts. Mix well. Add raisins and nuts last. Raisins and nuts may be coated in some of previous flour. Pour into greased and floured tube pan. Bake with low heat for 1 hour.
Melt shortening. Beat egg with sugar. Add melted shortening, sour milk and rolled oats. Blend well. Sift flour, soda and baking powder together. Add spices, then add to first mixture. Mix until well blended.
Mix juices and sweeten to taste. Chill. Pour chilled ingredients over ice block in a punch bowl. Just before serving, add ginger beer. Makes 3 quarts.
Mix egg and milk. Add flour, salt and pepper. Dip chicken in the egg batter, then in the crushed corn flakes. Place a single layer, skin side up in a greased or foil lined pan. Drip melted butter on top of chicken and bake at 350° for 1 hour. Do not cover the pan or turn chicken while baking.
Add crumbs to 1 cup water and let stand a few minutes. Add meat and next 4 ingredients. Mix well. Shape into 2 loaves and brown on both sides in the butter in skillet. Combine 1 cup water and remaining ingredients except flour and add to meat loaves. Bring to a boil. Cover and simmer, basting several times with liquid in skillet and turning once, about 1 hour. Remove loaves, skim fat from liquid and thicken with flour mixed with a little water. Simmer a few minutes, adding a "little" more water if necessary. Strain and pour over sliced meat. Makes 6 to 8 servings.
Boil chicken for 1 hour; debone and break into small pieces. Chop the rest of the ingredients into small pieces. Cook pork and garlic, then add onion, then celery, then bell pepper, then cabbage, then bean sprouts, then chicken. Remove from heat; drain and cool. Start wrapping, putting 1 spoonful in each wrapper. Seal with a little egg on the edge of wrapper. Deep fry in hot oil. Uncooked egg rolls may be frozen until ready to eat.
Preheat oven to 350°. Saute green peppers, green onions and pimento in margarine in skillet for 1 minute. Stir in flour, parsley flakes, salt, pepper and paprika. Add milk gradually, stirring constantly. Cook over medium heat until thickened, stirring constantly. Add 1 cup cheese; mix well. Spoon potatoes into 9 x 13-inch baking pan. Pour sauce over potatoes, stirring to coat. Sprinkle with remaining 1 cup cheese. Bake 30 to 40 minutes or until potatoes are tender. Yields 12 servings.
You can use a blender to mix everything into cream cheese. Mix well. Refrigerate. You can use as a dip or roll into balls.
Wash and drain broccoli. Mix with green onions, bacon bits and croutons. Put salad dressing on before meal.
Preheat oven to 350°. Thaw bread in refrigerator overnight. From each loaf, shape 12 (1 1/2-inch) balls. Roll each ball into a rope approximately 14 inches long. Shape into pretzels by forming a knot and loop ends through. Arrange pretzels 1-inch apart on well-greased baking sheet. Let stand for 20 minutes. Brush combined egg white and water mix on pretzels, then sprinkle with salt. Place a shallow pan containing 1-inch boiling water on lower rack in oven. Bake until brown, 20 minutes, approximately above water.
Take mustard, dill weed, pineapple juice and brown sugar. Mix, then set aside. Take each chick breast and wrap with strip of bacon. Preheat oven to 350°. Spoon the sauce over chicken and bake in oven at 350° for 40 minutes. Serves 6.
Beat eggs, sugar, vanilla and oil until fluffy. Stir in rest of ingredients. Mix well. Bake in greased loaf pans (2) at 350° for 40 minutes or until done. Ice with cream cheese icing.
Cook chops in butter in electric skillet (350°). Remove from skillet and keep warm. Mix cornstarch and sugar; add to skillet along with peels, seasonings and juice. Cook, stirring constantly, until sauce boils (1/2 minute). Add raisins. Reduce heat to 225°. Cover and simmer for 5 minutes. Place chops in skillet and heat. Add apricots and onion just before serving and heat. Spoon sauce over chops and serve with apricots on chops.
Cook vegetables until almost done. Put in pan or crock-pot with soups, ham and milk. Flavor with salt and pepper. Cook. Before serving, add cheese to melt.
In covered blender or food processor, blend half of the almonds at one time until finely ground. Measure flour, butter, sugar and salt into large bowl. Add ground almonds. With hands, knead ingredients until well blended (dough will be very dry). Preheat oven to 350°. Roll out half of dough at a time between two sheets of wax paper. With a 1/2-inch round cutter, cut out cookies, place 1/2 inch apart on ungreased cookie sheets. Bake 8 minutes or until golden brown. Remove with spatula to wire racks; cool. Evenly spread a bit of apricot preserves on half the cookies. Top with remaining cookies. Prepare Chocolate Glaze. Dip filled cookies edgewise into chocolate mixture to cover 1/2 cookie. Place on waxed paper to dry. Store in refrigerator. Makes 3 1/2 to 4 dozen.
Cut candy into small pieces into the flour. Add sugar and mix well. Beat eggs into mixture. Add vanilla and nuts. Mix well. May need to use hands. Grease and flour 2 (8 x 10-inch) pans and line with brown paper. Fill with mixture. Bake in a 350° oven until done. Remove paper. Cut into squares. Roll in confectioners sugar.
Combine flour, brown sugar, oatmeal, butter and cinnamon; mix until crumbly. Line bottom and sides of a 9-inch square baking dish with half of mixture; press firmly. Add peaches. Boil together sugar, cornstarch and water until clear. Add vanilla. Pour over peaches and cover with remaining half of crumb mixture. Bake in a 300° oven for 1 hour.
Let cream cheese soften at room temperature until spreadable. Spread evenly into a glass 13 x 9-inch pan. Cover with chili and beans; spread evenly. Sprinkle with cheese. Bake for 20 to 25 minutes at 350° until cheese is melted and bubbly. Serve with chips.
Melt margarine in large shallow baking dish. Mix all other ingredients and spoon onto melted margarine. Batter will be stiff. Bake at 350° until golden brown, about 30 to 35 minutes.
Put bread into toaster for 2 minutes, then spread with butter and add syrup to taste. Then, you have French toast.
Mix spices and baking powder with sugar. Add soda to buttermilk. Mix butter with potatoes. Mix all of these ingredients together. Pour into pie shell and bake 10 minutes at 400°. Reduce heat to 300° and bake for 45 minutes. It will make you shut your mouth in a flash.
Mix all ingredients. Put into a slightly greased baking dish. Bake at 350° for 30 to 45 minutes.
Add the onions, celery and soups to the ground beef. Rinse cans with the warm water. Add the rice and soy sauce. Pour into a casserole dish. Bake at 350° for 35 minutes, then sprinkle top with chow mein noodles and bake another 15 minutes longer.
Boil juice; stir in jello to dissolve. Add strawberries. Barely thicken; add drained crushed pineapple. Set this mixture aside to use as third layer.
Prepare ziti according to the label; drain and set aside. Cook ground beef until well browned. In a large bowl, combine drained ground beef, Ricotta, Parmesan, parsley, egg, salt, pepper and half the spaghetti sauce. Mix well. Add ziti and toss gently to coat well. In a large lasagna pan or 13 x 9-inch pan, spoon the mixture evenly. Pour the remaining sauce over the ziti. Then sprinkle the Mozzarella over the whole thing. Bake in a 350° oven for 20 minutes. Serves 8 to 10.
In a large bowl, cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight-fitting lid. Place in the freezer for up to 1 month.
Pour oil into a large skillet to depth of 1-inch. Heat over medium heat to 360°. Mix egg and milk into small bowl. Add remaining ingredients. Beat until smooth. Holding finger under funnel opening, pour 1/4 cup batter into funnel. Starting in center of skillet, allow batter to run through funnel into oil and circle around to form spiral shape. Add milk as needed to thin batter. Fry for 1 minute on each side. Drain on paper towels. Sprinkle lightly with powdered sugar or serve with syrup. Makes 6 cakes.
Beat eggs at high speed of an electric mixer. Add sugar and peanut butter; beat well. Stir in candy bars and evaporated milk, mixing until combined. Stir in milk. Pour mixture into freezer can of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour. Yields about 1 gallon.
Sift sugar, flour and cocoa. Beat egg yolks in milk. Mix together and cook until thick. Stir vanilla and margarine in. Pour in a cool baked pie shell. Top with meringue and brown 15 to 20 minutes.