HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients, including nuts if using. In a separate bowl mix together eggs, oil and the zucchini. Then add to the dry ingredients. Mix well. Pour into two mid-sized greased loaf pans. Bake at 350° for 45 minutes.
Saute apple in skillet (sprayed with nonstick spray or oleo, melted) until soft. Add bread, beaten egg and spices. Brown over low heat until egg is cooked through. Can be increased easily.
Combine all ingredients except cream. Cook until vegetables are soft. Add cream and reheat. Can add 1 cup cooked, crumbled bacon for a different flavor.
Cook broccoli and strain. Add the rest of the ingredients and simmer for 30 minutes.
Place chicken in casserole dish. Sprinkle with salt and pepper, if desired. Be sure to press out excess liquid from sauerkraut, then place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake in a 325° oven for about 1 1/2 hours (or until chicken is done). May sprinkle with 1 tablespoon parsley, chopped, if desired. Makes 4 servings.
In a large bowl, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth; shape into a ball, wrap and refrigerate 1 hour.
Cut Twinkies lengthwise. Line pan with cream side up. Slice bananas. Fix pudding mix. Add crushed pineapple. Spread Cool Whip on top. Top with cherries or toasted coconut if desired.
Put all ingredients in blender and stop every minute. Blend until smooth. With a spatula, push mixture toward the blade to be sure that all the chickpeas are crushed. Top with 3 tablespoons olive oil. Decorate with chopped parsley and paprika and serve with Arabic bread, crackers or celery sticks.
Preheat oven to 350°. Shake flour in a 19 x 24-inch oven cooking bag. Place in 2-inch deep roasting pan. Place vegetables in bag. Rinse turkey well with cold water; remove neck and giblets and pat dry. Brush turkey with oil; place in bag. Close with tie. Make 6 slits in top of bag. Insert meat thermometer through slit in bag into thigh. Bake for 3 to 3 1/2 hours or to 180°. Let stand 20 to 30 minutes before carving.
Mix sugar and water; boil for 12 minutes. Cool; add apricots, bananas, pineapple, strawberries, salt and nuts. Pour into molds; freeze. Serve partially frozen. Yield: 16 servings.
Dissolve jello in 1 cup boiling water. Let cool, but not set. Thaw and drain the strawberries. Drain the can of pineapple well. Mash the bananas. Add berries, pineapple and bananas to jello. Pour half of this mix into a 12 x 8-inch pan and place in fridge to set. Leave other half at room temperature so it won't set.
Cream shortening. Add and blend in sugar. Beat in honey and eggs until mixture is light. Mix and sift dry ingredients and add to honey mixture alternately with hot water. Pour into a greased 9-inch loaf pan and bake at 375° for 20 minutes. Reduce heat to 350° and bake for 10 to 15 minutes longer.
Melt bars in double boiler; add egg yolks, beaten fine. Whip together until cool. Then add beaten whites and Cool Whip. Add mixture slowly. Then place layer of vanilla wafers in bottom of baking dish, repeat in layers, sprinkle nuts on top and refrigerate. Very, very rich.
Saute onions in oleo. Combine all ingredients (except cheese) thoroughly. Bake at 350° until half done. Sprinkle cheese on top and finish baking.
Mix together until smooth. Ladle pancake batter onto medium to hot griddle. Turn when bubbles form on pancake. Serve. Yields 6 cups, 24 pancakes.
Mix cream cheese, dressing mix and 1/2 cup nuts together. Form into a ball, then roll ball in the rest of nuts. Make a day ahead of time and store in refrigerator.
This recipe is a slimmed-down version of a very rich cake that appeared in Hope Health Letter. The original had 405 calories and 26 grams fat per slice. This version 270 calories and 10 grams fat.
In saucepan cook green pepper, celery, tomatoes and onion in pineapple juice. Add cooked chicken chunks and pineapple pieces. Stir in water and taco seasoning. Heat through, cover and simmer until cooked, stir fairly frequently. Add more water if necessary. Serve as you would regular tacos. Use cheese, sour cream, olives and salsa as extras with the meat filling in the shells.
Mix all the ingredients; bake in a greased and floured pan for 1 1/2 hours at 350°.
Combine 1 cup cereal, water and salad oil; mix well. Set aside. Combine flour, salt, soda, sugar and remaining 2 cups cereal. Add eggs and buttermilk to flour mixture. Mix well. Stir in cereal/oil mixture. Spoon into greased muffin tins. Bake at 400° for 15 minutes. Dough will keep in refrigerator.
Combine all ingredients and pour into greased 2-quart casserole. Top with butter crumbs. Bake for 20 to 30 minutes at 425°.
Blend ingredients 2 minutes on medium speed. Grease and flour tube pan. Bake at 350° for 50 minutes to 1 hour.
Combine cheese, tuna, onion, tomatoes and celery in large bowl. Mix next 6 ingredients in small screw-top jar. Pour over tuna mixture and toss. Cover and refrigerate overnight. To serve, cut pitas in half, fill and enjoy.
In a bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, soda, cinnamon and salt. Add to pumpkin mixture and beat until well blended. Pour into greased pan. Bake at 350° for 25 to 30 minutes until done. Cool
Preheat oven to 350°. Use an oblong pan. Place cherry pie filling and pineapple in pan. Mix well. Dump the box of cake mix on top of the cherries (dry cake mix). Slice butter and place in chunks on top of cake mix. Bake in oven for 1 hour.
Make sure cream cheese and cheddar cheese are soft before starting. Cut off an end of the bread and hollow out center, saving all pieces. Mix together all other ingredients and put in hollowed-out bread. Place end back on bread and serve. Break off pieces of bread and dip in cheese mixture. As pieces are used up, break up end of bread and sides of loaf to dip in cheese.
Saute mushrooms and onions in butter. Add flour and curry; stir. Gradually add broth. Add all other ingredients, except the milk, and cook 10 to 15 minutes. Add milk and heat without boiling.
Stir until a ball of dough forms. Press into pie pan. Use as crust for quiche, etc.
Preheat oven to 350°. Cook macaroni as package directs; drain.
Mix all ingredients together and store in refrigerator as long as you would like to keep it. Goes good with meat dishes. Use brick form Parmesan cheese. (Can be found in most stores with the other type cheeses, usually found on the shelves above the butter.)
Mix all ingredients together and place in a 9 x 13-inch pan. Bake at 350° for 1 hour, uncovered. Serve hot! Delicious.
Melt candy bars and 1 stick butter in double boiler. Let cool. Cream together the sugar and 2 sticks butter. Add remaining ingredients to the creamed mixture, mixing until smooth. Add candy mixture last. Bake 30 minutes at 350°.
Brown sausage and onions; drain. Combine sausage, onions and other ingredients; mix well and chill overnight. Shape into balls; roll in flour, then dip in beaten eggs, then roll in bread crumbs. Deep fry until golden brown.
Cook potatoes	until tender.	Drain and cool. Cut in half lengthwise and arrange in greased baking dish. Mix salt, sugar and flour and pour over potatoes. Dot with butter. Add marshmallows and nuts and pour cream over all. Bake at 350° for 45 to 50 minutes. Serves 5.
Mix shortening in bowl. Add dry ingredients sifted together. Add milk and vanilla. Beat 2 minutes. Then add eggs already beaten. Beat 1 more minute. Pour in greased and floured pans. Bake at 375° for 30 minutes for round pans or 35 minutes for 9 x 13 pan.
Preheat oven to 325°. In bowl, beat egg whites until stiff, but not dry. Beat in sugar 2 tablespoons at a time. Beat well after each addition. Fold salt, vanilla, almonds and flour into egg white mixture; blend well.
Mix beer and flour with fork or wire whip. Cover tightly; let stand for at least 4 hours. It won't hurt to leave it all day. Peel onions; slice crosswise in 3/8-inch slices. Drain. Heat oil for frying. Dip drained onion ring in batter and fry until golden brown. Drain on paper towels. (These may be frozen and reheated at a later time if properly wrapped.) Serves 4 to 6.
Bring sugar and syrup to a hard boil. Add butter, 1 cube at a time. Stir constantly. Add milk and cream alternately. Boil to 225°. Add vanilla and pour onto greased jelly roll pan. Let cool for several hours and cut into squares.
Melt margarine and sugar together. Add flour, eggs, cocoa and vanilla. Mix well. Fold in nuts. Pour batter in well-greased 9 x 13-inch pan. Bake at 350° for about 25 minutes.
Fry bacon crisp. Set aside and drain. In bacon grease, combine next 6 ingredients. Simmer 20 minutes, covered. Add to bean mixture in a large, deep casserole. Bake about 1 hour in a 325° oven. Crumble bacon on top.
Pour boiling water over dates; sprinkle with soda. Cool. Mix together the margarine, 1 cup sugar and eggs and add to cooled date mixture. Add flour, salt and baking soda; batter will be thin. Sprinkle with topping made from chocolate chips, chopped nuts and 1/2 cup sugar. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Empty soup into small casserole dish. Add milk and mix thoroughly. Add tuna, 1/2 cup crushed potato chips, peas and macaroni to soup, stirring well. Sprinkle the top with remaining potato chips. Bake at 350° for 15 to 18 minutes.
Saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat and cover and simmer until heated through.
Mix shortening, brown sugar, eggs, vanilla, milk, soda and flour. Drop by teaspoonful 3 inches apart. Add 1/2 teaspoon filling and drop another teaspoon of dough on top. Do not press down too hard. Bake at 375° for 12 to 15 minutes. Makes 4 dozen or so. You can use apricot or grape jelly, cherry pie filling or raisins are very good. Also strawberry jelly makes a good cookie.
Blend all together and put in pie shells. Bake at 350° for 45 minutes.
In 2-quart baking pan, combine frozen corn, cream-style corn, cornbread mix, eggs, chilies, butter and pepper. Stir gently until combined. Place spoonfuls of sour cream on top of mixture. Fold in gently. Sprinkle the cheese over the top. Bake, uncovered, in 350° oven for 35 minutes or until knife inserted near center comes out clean. Cool slightly and cut in squares.
Brown hamburger with salt and pepper to taste. Drain meat. Add all ingredients together in large pot. Simmer 15 to 20 minutes and it is ready to eat.
Mix first five ingredients together. Blend in eggs, oil and carrots. Put batter in greased and floured 9 x 13-inch pan or two 9-inch pans. Bake at 350° for 35 to 45 minutes. Frost with following icing.
Cut off mushroom stems even with caps. (Use stems for soup or sauce or discard.) Peel if skin is discolored. Slice very large mushrooms. Leave small ones whole. Cover with the boiling water and salt. Simmer 5 minutes and drain. Mix next 6 ingredients and boil 10 minutes (vinegar, peppercorns, onion, parsley, bay leaf, celery salt). Pour over mushrooms. Cool. Add 1/4 cup olive oil. Put in a tightly covered jar. Shake well. Refrigerate at least one day before serving. Drain.
Mix pudding and add vanilla. Stir in sour cream and Cool Whip. Layer vanilla wafers, bananas and cream mixture. May be topped with vanilla wafer crumbs. You may also use a large Cool Whip and use half in the cream mixture and the other half to top with.
In saucepan over medium heat, cook water, sugar and cornstarch until thickened and clear. Cool at room temperature. Add butter, vanilla and food coloring. Mix in strawberries and pour into baked pie shell. Chill. Top with whipped cream and garnish with berries.
Whip the whipping cream. In large bowl, combine yogurt, sweetened condensed milk and vanilla. Fold in whipped cream. Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Makes about 1 1/2 quarts.
Cream first 3 ingredients until light. Add next four. Mix well; shape into balls. Bake at 325° for 15 minutes. Cool and roll in confectioners sugar.
Mix all dry ingredients together. Add milk. Spread in a greased pan. Bake at 350° for 35 minutes. Cool until easily handled, then crumble through wire or whatever. Toast dry in 350° oven.
Mix all ingredients except last two and place in casserole dish. Top with crumbs and cover with grated cheese. Refrigerate overnight; bake 35 to 40 minutes at 350°.
Place shredded lettuce in the bottom of a 9 x 13-inch pan. Mix onions, celery and drained water chestnuts. Layer on top of lettuce. Mix peas and mayonnaise; spread on top of onion mixture. Sprinkle with sugar. Cover and place in refrigerator. Just before serving, add layer of bacon, followed by layer of sliced eggs and then a layer of chopped tomatoes. Sprinkle entire dish with grated cheese. If made shortly before serving, thaw peas first.
Sprinkle yeast into warm water in a large bowl. Stir until yeast dissolves. Melt margarine in a small saucepan; remove from heat. Stir in evaporated milk, sugar and salt until dissolved; stir into yeast mixture.
Cream butter and sugar. Add rest of ingredients, except bananas. Mix well, then stir in bananas. Pour into 3 (9-inch) greased and floured cake pans. Bake at 350° for 1 hour.
Make a day ahead. Refrigerate. Boil and drain 1 pound spaghetti noodles. Mix together Salad Supreme and Italian dressing. Toss 2 tomatoes, 2 cucumbers, 1 red onion and 2 bell peppers (diced) with mixture.
In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cook until eggs are completely set. Spoon onto warmed flour or corn tortillas and roll up; top with picante sauce. Yield: 4 servings.
Stir boiling water into Jell-O in bowl, 2 minutes, or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into Jell-O until slightly thickened. Remove any remaining ice. Stir in Cool Whip until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional Cool Whip. Makes 8 servings.
Press rolls/dough into rectangular cookie sheet. Bake at 375° for 8 to 10 minutes. Cool. Mix next 6 ingredients together and spread on dough. Top with vegetables and cheese. Refrigerate until ready to serve. Serves 4 to 6.
In large mixer bowl, cream butter with sugar until light and fluffy. Gradually blend in lemon peel, milk and egg yolks. Add lemon juice. Combine flour, baking powder and salt. Add all at once to butter mixture. Mix until blended. Beat egg whites to soft peaks. Blend into batter. Combine with remaining ingredients. Divide among 12 greased or Pam sprayed medium-size muffin cups. Bake at 375° for 15 minutes or until done. (Can be put in loaf pans.)
Brown pork chops in a skillet. Place 3 or 4 in bottom of baking dish. Add 1/2 the soup, 1 layer of onions and peppers. Place remaining pork chops on top. Repeat layer of onions, peppers and soup. Pour 1/2 can water over top and bake 1 hour at 375°.
Brown sausage and drain. Add beef and onion and mix with other ingredients. Pour into large casserole. Top with Cheddar cheese. Bake at 350° for 30 to 45 minutes.
Brown meat and onion. Season with salt and pepper. Drain. Add soups (undiluted), green chilies, enchilada sauce and milk. Line a 13 x 9-inch pan with 6 tortillas. Top with half meat mixture and half the cheeses. Repeat layers. Bake at 350° for 40 minutes. Cool slightly and cut in squares to serve. Top each square with a dab of sour cream. Serves 8.
Drain shrimp. Spread cream cheese on platter. Layer cocktail sauce on cream cheese. Add drained shrimp. Top with olives, onions and mushrooms. Sprinkle cheese on top of pizza. Chill at least 2 hours in refrigerator. Serve with chips or crackers.
Mix all ingredients together in a slow cooker. Let cook slowly for several hours or until meat and vegetables are done. Needs no seasoning.
Mix and store in container. Add 2 tablespoons to each cup of boiling water or more; adjust to your taste.
Mix all ingredients. Should be fairly wet. If too wet, add dry bread crumbs. Pack into small greased loaf pan. Bake at 375° for 25 to 30 minutes.
Place ingredients into a blender. Mix together and pour into a greased 10-inch pie plate. Bake at 350° for 30 to 40 minutes.
Preheat oven to 425°. Brown ground beef, adding portion of grated onion. Drain. Mix remaining ingredients with ground beef and onion. Stir until brown sugar is softened and no longer noticeable. Pour in baking dish and place strips of bacon on top (optional). Bake until bubbly and brown sugar skim begins to form on top.
Smash shrimp with fork until fine. Add to cream cheese and mix well. Add horseradish and onion. Form into a ball and chill overnight. Cover with the cocktail sauce. Serve with crackers.
Melt over low heat, stirring often. With toothpick, dip ball into chocolate mixture. Remove toothpick when cooled.
Combine broccoli, onion and bay leaf with chicken stock in large pot. Cover and cook over medium heat for 20 minutes, or until vegetables are tender. Melt butter in heavy skillet. Blend in flour and stir over low heat for 8 to 10 minutes. Do not brown. Gradually blend into stock mixture. Add milk or cream, onion salt and salt. Heat, but do not boil. Garnish each serving with a dollop of whipping cream.
Sift dry ingredients into large bowl. Add oil and blend well. Add eggs and carrots and beat. Bake in 3 layers or 1 tube pan at 350° for 30 minutes (55 minutes for tube pan).
Combine chicken, sweet pickle and celery in a large bowl. Blend mustard with mayonnaise and stir into chicken mixture until well coated. Season to taste with salt and pepper. Yields about 2 1/2 cups.
Preheat oven to 350°. Line an 8 or 9-inch round cake pan with aluminum foil. Combine melted margarine and sugar in large mixing bowl. Beat in the eggs one at a time. Add pinch of salt, almond extract and vanilla. Stir in flour until ingredients are well blended. Pour batter into the foil-lined pan. Sprinkle the remaining sugar and almonds over top of batter. Bake 35 to 40 minutes until cake is golden brown.
Combine milk, shortening and sugar; let come to boiling point. Don't let boil. Cool to lukewarm. Dissolve yeast cake in warm water. Add to first mixture when cool. Add self-rising flour (enough to make kind of stiff dough). Beat and mix well. Set aside and let rise well (2 or 3 hours). Work down real good. Put in pan. Put in refrigerator overnight, then take out and make out rolls. Let them rise real good and bake. When they start to brown, baste with butter. Continue to bake until done.
Mix and pour into baking dish. Bake at 350° for 45 minutes. Top with marshmallows.
Drain beans and hominy. Combine tomatoes, pintos, kidney beans, garbanzo beans, hominy, water, tomato paste, undrained chili peppers, cumin and garlic powder in a Dutch oven. Bring to boiling. Reduce heat. Cover and simmer 30 minutes. Remove from heat. Serve over rice. Sprinkle with cheese.
Mix sugar, milk and butter in large saucepan. Boil for 8 minutes, stirring constantly. Reduce heat, add chocolate. Beat well. Add Marshmallow Creme and nuts (may omit nuts). Remove from heat; stir well. Pour onto 2 very large buttered platters or buttered cookie sheets. Cool and cut into serving-size pieces.
Combine last 4 ingredients and bring to a boil. Add cabbage, bacon, bacon grease and vegetables to liquid mixture and simmer 8 minutes. Add 2 cups whole cranberries. Simmer 15 minutes. When serving, add enough cooked link sausages for 12 people.
Put crescent rolls into jelly roll pan. Bake at 375° for 12 minutes. Mix remaining ingredients and spread on cooled crust. Cut up cauliflower, broccoli, green onions, black olives and tomatoes (last). Place on top. Does not have to be baked.
Prepare Dream Whip according to package directions. In second bowl mix peanut butter, sugar and milk. Fold in whipped cream and put in pie shell. Sprinkle with peanut chips.
Preheat oven to 375°. Melt butter in large heavy skillet. Add onions and salt. Cook over medium heat until soft, 5 to 8 minutes. Add carrots; stir. Sprinkle in flour. Cook and stir until carrots are tender, but not mushy. If sticking to pan, add up to 3 tablespoons water. Remove from heat.
Dissolve brown sugar, vinegar, mustard and water in pan. Pour over ham balls and bake 30 minutes longer. Yields 6 to 8 servings.
Mix together in order as listed. Let rise and roll in the cut pie shape, roll up, small end first, and bake or cut into doughnuts.
Butter bottom of 9 x 13-inch pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed of mixer 2 minutes. Blend in whipped topping. Pour half mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate 2 hours then frost.
Wash and drain strawberries well. Cut them up. Mix Cool Whip, cottage cheese and Jell-O together. Add strawberries and chill.
Heat and brown the meat in skillet. Crumble it and season with garlic. Add tomato sauce and tomatoes (drain well). Season with 1/2 teaspoon pepper, 1 1/2 teaspoons salt and 1 teaspoon oregano. Cover and simmer 20 minutes.
Combine butter, sugar, water and salt in a heavy saucepan. Cook, stirring constantly, to 300°. Watch carefully! Immediately pour into ungreased 13 x 9-inch pan. Cool until hard. Melt chocolate over hot water. Spread on toffee; sprinkle with nuts and press them down into chocolate. Let set 2 to 3 hours; break into bite size pieces.
Mix and bake in covered casserole dish at 350° for 1 hour. If using margarine, saute onion and celery in it. May "bake" by microwaving 20 minutes on High. I usually add 1/2 cup extra rice.
Spread crescent rolls on cookie sheet and bake 10 to 15 minutes in 325° oven. Mix together Miracle Whip, Ranch mix and cream cheese. Spread over cooled crescent rolls.
Mix pretzels, Cheerios and peanuts in large bowl. Melt margarine. Add seasonings, then mix thoroughly and brown in oven for 30 minutes at 350°. Cool and place in covered container.
Cream 1/2 cup butter. Add 1/2 cup sugar and 1/2 cup firmly packed brown sugar. Cream well. Blend in 1 egg, 1/3 cup peanut butter, 1/2 teaspoon soda, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Stir in one cup flour and one cup oats. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle one (6 ounce) package (1 cup)) semi-sweet morsels. Let stand 5 minutes.
Mix and beat for 3 minutes the eggs, oil and sugar. Add the flour, soda, salt, cinnamon and pumpkin. Beat 2 more minutes. Bake in greased tube pan at 350° for 1 hour.
In a 1 1/2-quart microwave-safe bowl, combine sugar, corn syrup and salt. Mix well. Microwave on High for 4 minutes. Stir in almonds. Microwave on High for 4 minutes. Add the butter and vanilla. Microwave on High for 1 1/2 minutes. Stir in baking soda. As soon as mixture forms, quickly pour onto a greased metal baking sheet. Cool completely. Break into pieces.
Mix together sugar and cornstarch. Gradually add milk, stirring until smooth. Add eggs, corn, butter and salt; mix well. Turn into a greased 1-quart baking dish. Sprinkle with nutmeg. Place dish in pan of hot water. Bake at 300° for 1 3/4 hours or until custard is set. Serves 4 to 6 people.
Mix all together and put in a 9 x 13-inch Pyrex dish. Freeze.
Peel potatoes and cut into 1/4-inch slices. Place in a 2-quart saucepan and add water to cover. Boil, uncovered, for 15 minutes until tender. Drain them, adding milk. Mix in oleo, sour cream and cream cheese until well blended. Season with salt and pepper. Garnish with chives. Serves 4.
Combine lemon Jell-O, boiling water and crushed pineapple. Cool for 45 minutes. Add by folding in Cool Whip, Cheddar cheese and chopped pecans. Put in refrigerator until ready to serve.
Heat pineapple juice and thicken with 1 tablespoon of cornstarch. Cool slightly. Mix bananas, pineapple, marshmallows and nuts. Save some nuts for topping. Stir thickening gently over fruit. Mix whip cream over fruit. Top with nuts.
Place meat and	bacon in large soup pot. Add water and boil until meat	is tender. Then add spinach, sweet potatoes and spices. Simmer until sweet potatoes are cooked, 15 to 20 minutes. Add shrimp and simmer for 15 minutes longer. May be served with or without the soup meat.