HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop fruits and nuts into medium size pieces. Cream the butter. Add sugar, creaming well. Add beaten eggs; mix well. Stir in wine. Dissolve soda in milk; stir into creamed mixture. Sift flour with spices. Sift half of it over fruits. Stir remaining flour into batter. Mix fruits until flour-coated. Add to batter, mixing well. Drop cookies by teaspoonfuls onto greased baking sheet. Shape with fingers. Bake in slow oven (250°) for 25 to 30 minutes, until slightly browned. These keep well for a long time. Yields 12 dozen.
Mix butter, zucchini, soda and sugar. Add eggs and blend. Mix flour, salt and spices together and add to zucchini mixture. Add nuts and drop by teaspoon on cookie sheet. Bake at 375° for 12 to 15 minutes.
Drain onion, pimentos, green pepper and chili sauce. Do not use juice. Add the ingredients to the cool egg, Mazola oil and vinegar mixture. Makes 2 or 3 pint jars.
Brown ground beef in skillet and drain. Add chopped onion and tomatoes. Leave core in cabbage to hold together. Wash and cut into small to medium wedges. Lay wedges on beef and tomato mixture; cover and cook on low or simmer until cabbage reaches desired doneness.
Dip mushrooms in butter. Stuff with mixture of sausage, bread crumbs, sauce and egg. Top with a 1-inch square of sliced Mozzarella cheese. Bake at 425° for 15 minutes. Serve at once.
Drain and flake tuna. Mix in other ingredients. Use as sandwich spread or serve on English muffins. Makes 4 servings.
Combine flour, pecans and margarine. Press into pan, 9 x 13-inch. Bake at 350° for 20 minutes. Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cool crust. Chill. Combine pudding and 1 1/2 cups milk. Pour over cheese layer. Chill. Repeat with vanilla pudding. Frost with remaining whipped topping.
Mix together first 5 ingredients. Let stand 15 minutes. Next add remaining 3 ingredients. Refrigerate 6 hours. Bake at 375° 15 to 20 minutes. Will keep in refrigerator for 6 weeks.
Follow directions on cake mix box. Add dry pudding mix. Bake in Bundt pan following directions on cake mix box for Bundt cake baking times.
In bowl, combine graham cracker crumbs, 1 cup Nestle Little Bits chocolate and butter; mix well. Pat into 9-inch spring-form pan, covering bottom and 2 1/2 inches up sides; set aside.
Mix milk, flour, butter and salt and cook until done. Add egg yolk and lemon juice.
Grease crock-pot with 2 tablespoons shortening. Cook macaroni according to package directions; drain. Combine with evaporated milk, milk, eggs, shredded cheeses, margarine, salt and pepper in a large bowl. Mix well. Spoon into greased crock-pot. Top with cheese slices. Sprinkle with paprika. Cook, covered, on low for 3 to 4 hours. Yield: 10 servings.
Mix pudding, cream cheese and Cool Whip. Blend in Oreo cookies. Chill. Serve.
Boil Eagle Brand milk in cans in pot of water for 3 hours. Set out of water for about 15 minutes to cool. Open cans of milk, put in bowl and cream with mixer. Pour into graham cracker crust. Place in refrigerator to cool. When cool, top with Cool Whip. Refrigerate.
Mix cherry pie filling and pineapple in 9 x 13-inch pan. Pour yellow cake mix on top. Pour melted butter on dry cake mix. Top with coconut and nuts. Bake 1 hour at 350°.
Place yeast in 2 cups very warm water. Melt oleo. Place in large bowl and cream with sugar. Add egg. Add water with dissolved yeast, then add flour. Stir until well mixed. Drop by spoonful in well-greased muffin pan. Bake at 350° for 20 minutes. Makes 2 dozen.
Preheat oven to 350°. Brown hamburger. Mix in taco seasoning according to package. In a 9 x 13-inch glass dish, cover bottom of pan with 3 tortillas. Spread on meat mixture. Cover with 3 tortillas. Mix can of refried beans, 1/2 of sour cream and 1/2 cup of picante sauce. Spread on bean mixture. Cover with 3 tortillas. Mix 2 eggs, 1/2 of sour cream, 3/4 cup shredded cheese and 1/2 cup picante sauce. Spread on cheese mixture. Bake 30 to 45 minutes until cheese mixture is melted. Place remainder of flour tortillas on oven rack and let dry. Serve extra tortillas as chips. You may also serve lasagna with your favorite toppings.
Grease 3 quart casserole. Butter and cut bread into squares. Make two layers of bread and cheese in casserole. Mix together eggs, milk and mustard. Pour milk/egg mixture over bread and cheese layers. Cover and let stand overnight in fridge. Bake at 350° for one hour.
Soak beans overnight; to same water add onion, bayleaf and parsley. Bring to boil and cook until tender. Cook green pepper and garlic until soft. Add to beans with other ingredients and cook until thickened. Pour in dry sherry and serve with garnish sprinkled on top. One cup equals 250 calories.
Heat oven to 350°. Grease and flour rectangular pan (13 x 9 x 2-inch). Beat eggs in large bowl. Stir in cake mix, cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes or until toothpick comes out clean. (Surface of cake will be bumpy.) Cool completely.
Scrub potatoes. Leaving skins on, cut into slices about 1/4-inch thick. Peel onions and cut into 1/4-inch slices also. Separate into rings. Starting with potatoes, layer potatoes, onion rings, salt, pepper and pats of butter in a large casserole, ending with onion rings. Pour water in bottom of dish. Cover tightly with foil and bake at 350° for 1 to 1 1/2 hours or until tender. Remove from oven and cover with a layer of Velveeta. Put in oven just long enough to melt.
Mix all ingredients. Put in loaf or casserole dish. Make a thick sauce of brown sugar, ketchup and mustard. Spread on top of meat loaf. Bake at 350° for 1 1/2 hours. Do not cover. Pour off grease.
Preheat oven to 350°. Combine ingredients in ovenproof container. Bake for 1 hour, stirring at 15-minute intervals. Serve in fondue pot over sterno or in crock-pot.
Clean and wash 6 large green peppers. Mix well and fill each pepper shell. Place in shallow baking dish; pour other 1/2 of mixture over peppers. Bake at 350° for 1 hour.
Roll and dip in soda solution (water and soda). Sprinkle salt on pretzels. Bake on greased cookie sheets at 450° for 15 minutes. Serve warm with mustard.
Put in mixing bowl the sugar and flour. Combine and bring to a boil the water, margarine and cocoa. Add to this mixture after it comes to a boil the eggs and vanilla. Pour into sugar and flour mixture. Stir well. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes or until cake is done. Leave cake in pan and pour the following icing over warm cake.
Break up sausage while browning in skillet; pour off most of the fat. Add beaten eggs to cooled sausage; add milk, water and crumbs. Pour into greased baking dish. Bake at 350° for 45 minutes or until firm. Cut in squares.
Cook the eggplant in salted water for 30 minutes; drain. Brown the onions in margarine until golden brown. Add to beaten egg, eggplant and cornbread crumbs. Place in casserole dish. Bake at 350° for 25 minutes. Cover with grated cheese and bake until brown.
Put a layer of broken bread pieces in bottom of large baking dish and sprinkle with half of sugar and oleo, which has been cut into pieces. Next, layer with marshmallows, coconut and raisins. Repeat bread, sugar and oleo layer. Beat eggs in 1/2 cup milk. Pour over mixture. Pour remaining 2 cups milk over all and press bread down to absorb the milk. Sprinkle with nutmeg. Bake at 350° for 40 to 45 minutes until light brown.
Gently combine. Form into small balls and roll in powdered sugar. Place on ungreased cookie sheet and bake 10-12 minutes at 350°. Delicious!
Preheat oven to 400°. Toss apples with combined sugar, flour, cinnamon and salt. Turn into pastry. Sprinkle with juice and dot with butter. Cover with top crust. Seal and flute edges. Slit top for steam. Bake for about 40 minutes or until golden brown.
Cook bacon until crisp. Set aside. Save 2 tablespoons of pan drippings and cook the onion in it until tender, not brown. Add ham, undrained beans and water. Simmer for 1 1/2 hours. Add potatoes, garlic and bacon. Simmer until done. May have to add extra water.
Press crumbs on bottom of a lightly greased spring-form pan. Bake at 350° for 5 minutes. Cook on wire rack. Melt white chocolate in heavy saucepan over low heat, stirring constantly, then cool. Beat cream cheese at medium speed for 3 minutes. Add sugar. Beat 5 minutes; add white chocolate. Beat 5 minutes; add sour cream and vanilla, mixing well. Pour over crust, then bake at 350° for 30 to 35 minutes. Cool 10 minutes. Run knife around sides of pan to release sides. Let cool in pan on wire rack. Cover and chill 8 hours. Remove pan and garnish.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shell. Bake in 375° oven for 40 to 45 minutes. Makes 9-inch pie.
Brown meat; add seasonings to taste. Combine meat mixture and macaroni and cheese plus pork and beans and tomato sauce. Mix all up. Saute for 10 minutes. Serve with salad and bread. Serves 8 to 10.
Mix together in 13 x 9-inch pan. Spread cheese on top and bake at 350° until cheese melts.
In a small bowl, beat together the cream cheese, powdered sugar and margarine. In a large bowl, beat the pudding and milk until it begins to thicken. Fold in the Cool Whip and cream cheese mixture. In a large plastic flowerpot, put a layer of crushed cookies, pudding mixture, cookies, etc., and end with cookie mixture on top. Refrigerate several hours or overnight.
Beat eggs, oil, vanilla and sugar together. Add zucchini and all remaining ingredients. Mix well. Bake at 350° for 1 hour or until done.
Mix first 8 ingredients together; add milk. Beat egg whites with 1/4 cup sugar; add to sweet potato mixture and pour into pie crust. Bake in a 400° oven for 10 minutes; reduce heat to 350° and bake until firm.
Mix sugar, oil and margarine together. Add beaten eggs, flour, baking powder, vanilla and nuts. Mix well. Pour in a greased 13 x 9 x 2-inch pan. Bake at 325° for 20 to 25 minutes.
Cream the first 3 ingredients with hands. Take out 1/2 cup of the mixture and set it aside. To the rest add the remaining ingredients. After it is in the pan for baking, sprinkle the creamed crumbs on top. Bake in a moderate oven at 350°. (I add some salt.)
Saute onion, celery and green pepper in oil until tender. Stir in chili sauce. Combine 1/2 cup vegetable sauce mixture with beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into a loaf in shallow baking pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing. Serve remaining sauce, cold or heated, over meat loaf.
Drain fruit, reserving syrup. Add water to syrup to make 1/2 cup. Combine jello and boiling water in blender. Blend at low speed for 1 minute. Add measured liquid, cream cheese and salad dressing. Blend at high speed for 15 seconds. Chill until slightly thickened; fold in fruit. Chill until firm.
Break up spinach and set aside with strawberries. Mix all other ingredients for dressing. Slice strawberries in half, saving a few for garnish. Just before meal is served, toss spinach and strawberries in dressing.
Soften yeast in warm water. Add shortening, sugar, eggs and salt. Add 4 cups of flour. Stir and then beat until smooth. Stir in 2 cups flour and beat again. Add remaining 2 to 2 1/2 cups flour and stir. This will be a soft dough. Cover tightly and let rise until double in bulk. Punch down and shape into rolls or loaves of bread. Bake at 425° for rolls or at 400° for loaves.
Dissolve 1 cup tap water with unflavored gelatin. Mix together Jell-O, sugar and boiling water. Add Knox gelatine mixture; mix well.	Pour into a 9 x 13-inch pan. Refrigerate.
In small bowl, mash garlic and salt to a paste. Drain tomatoes, reserving liquid. Chop tomatoes. Slice bacon crosswise. Brown in large skillet over medium heat. Add garlic paste and onions; cook until onions are golden. Add chopped tomatoes, reserved liquid, chilies and sugar. Stir over medium-low heat 15 minutes. Add hot pepper sauce to taste. Turn into a heated 1-quart casserole dish and top with cheese. Makes 2 cups of dip.
Drizzle rum extract over raisins; cover and let stand several hours or overnight. Cook together sugars, margarine and milk until soft ball stage (238°). Remove from heat and stir in chips and Marshmallow Creme until melted and blended. Add raisins, nuts and vanilla. Pour into buttered pan. Cool and cut into squares.
Cut bread crumbs into small pieces. Brown in oven at 350 degrees for 10 - 15 minutes. Watch carefully! Heat margarine and sprinkle with seasonings. Pour margarine/seasoning mixture over browned bread crumbs. Put back in oven for 5 - 10 minutes to dry out. Store in air-tight container.
Blend peanut butter and powdered sugar until mealy. Sprinkle 2/3 of the mixture over baked pie shell. Combine flour, sugar and salt in top of a double boiler. Stir in scalded milk. Cook until thick. Stir small amount of cooked filling into egg yolks, then combine the rest of the filling and yolks together and cook several minutes longer. Add butter and vanilla. Pour into pie shell. Top with meringue.
Combine all ingredients and refrigerate for 3 hours before serving. Pimento may be added for color.
In large bowl combine chicken, celery, green pepper, onion, pimento and salt; toss lightly. In small bowl, gently fold dressing into whipped cream. Combine chicken-vegetable mixture and dressing, tossing lightly. Chill. Just before serving, add cashews.
Cut steak into serving size pieces. Cut off fat. Brown meat on both sides; drain off all grease. Add water and seasoning. Cook 1 hour or more. Check water; if low, add more water. Meat should be covered.
Cut eggs in half lengthwise and remove yolks, being careful not to tear the whites. Place the whites on a serving dish and set aside.
Soak peas in cold water for 1 hour. Drain and cover again with water and add ham, onion, salt and pepper. Cook covered about 1 hour on medium heat. Cook rice separately and add to peas. Cook a few minutes longer. Serve with tomato gravy.
Cook noodles with chicken. When done, put noodles and sauerkraut in frypan. Fry until brown. Serve and eat.
Preheat oven to 350°. Cook macaroni in 6 cups boiling, salted water for 12 minutes. Drain, but do not rinse. While cooking macaroni, combine mushroom soup, evaporated milk and pimento. Add liquid from salmon, the salmon flaked in large chunks and bones removed and half of grated cheese. Mix well and stir in cooked macaroni. Turn mixture into an oiled 6 cup baking dish.
Sprinkle cheese evenly over bottom of pastry shell. Top with crab meat; sprinkle with green onion. Combine eggs, cream, salt, lemon peel, mustard and mace. Pour over crab meat. Top with almonds. Bake in a 325° oven for about 45 minutes until set. Remove and let stand 10 minutes before serving. Serves 6.
Cook potatoes in skins in boiling water until tender. Dry over pan. Peel and rice. Cool. In bowl combine and blend the potatoes, flour,eggs and salt. Shape into balls, lower into salted, simmering water. Cook 10-12 minutes. Remove and drain.
Flour chicken and let set 15 minutes. Beat eggs with milk. Add salt and pepper. Add chicken. Let set 10 minutes. Remove and roll in flour again. Deep fry in hot peanut oil.
Mix butter with the 1 cup sugar until blended, then beat in eggs, one at a time. Stir flour with baking powder, soda and cinnamon, then blend with creamed mixture. Mix in the sour cream. Pour batter into a greased, floured 9 x 13-inch pan. Scatter the chocolate bits evenly over the batter, then sprinkle with the remaining tablespoon of sugar. Bake in a 350° oven for 35 minutes or until cake just begins to pull away from sides of pan. Serve warm. Makes 10 to 12 servings.
Stir minced onion in an iron frying pan with meat. As it cooks, pour off any fat. Add soup and water. Cook until done (about 5 minutes). Pour over toast or an English muffin.
Combine soup, taco mix and hot pepper sauce. Stir until blended. Spread mixture on a large serving plate 6 inches around. Spread sides and top of bean mixture with sour cream to cover. Layer remaining ingredients in order given. Cover and refrigerate until serving time (at least 4 hours). Before serving, surround with tortilla chips.
Place ingredients in a baking dish in order as listed; sprinkle each layer with salt and pepper. Bake at 325° for 30 minutes.
Mix first 5 ingredients together. Pour into baking dish. Add grated cheese on top. Bake until bubbly and hot.
Prepare the elbow macaroni; drain and place in a 2 1/2-quart casserole sprayed with nonstick cooking spray. Next, using a double boiler, melt the margarine. When it is melted, stir in approximately 1/4 cup of flour. Mix thoroughly. When margarine and flour are mixed, slowly begin to blend in milk, stirring constantly. Stir until you have a smooth white sauce mixture, then add the cheese chunks a few at a time until all the cheese is fully melted and a smooth cheese sauce is created. Pour the cheese sauce over the prepared macaroni. Fold gently until well mixed. Sprinkle the cornflake crumbs over the top. Bake at 325° to 350° for approximately 30 minutes.
Mix together. Cut cake into 2 layers. Frost and sprinkle with coconut.
Dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Mix well. Stir in cold water; mix well. Chill until partially set. Fold in pineapple with liquid and oranges. Coat a 9 x 13 with nonstick cooking spray. Chill until firm about 4 hours.
Saute onion in margarine. Add cheese and tomatoes; stir until cheese is melted. Simmer 10 minutes. Serve hot with tortilla chips.
Grease a 9 x 9 x 2-inch baking pan. In a large bowl, beat eggs with a fork. Gently fold in next 3 ingredients, 1/4 cup of the corn syrup, and the cinnamon and nutmeg until blended. Spread evenly in pan. Mix remaining corn syrup, walnut pieces and margarine. Spoon evenly over batter. Bake in a 350° oven for 45 minutes or until cake springs back when lightly touched. Cool in pan.
Mix flour, cinnamon, soda, salt, baking powder and nuts; set aside. Beat eggs, oil and vanilla in a large bowl until creamy. Add dry ingredients, sugar and pineapple alternately. Stir until dry ingredients are mixed. Stir in zucchini until moist. Pour into 3 well-greased and floured loaf pans; bake at 350° for 1 hour.
Cook chicken breasts at 425° about 45 minutes. Mix all ingredients. Let stand overnight. Cook at 350° for approximately 45 minutes. Salt and pepper to taste.
Mix cranberry sauce, French dressing and soup mix in blender. Pour over chicken pieces in casserole dish. Marinate for 1 hour. Cover and bake at 325° for 1 hour or until tender, basting frequently. Serves 4 to 6.
Cook spinach; squeeze out most of the water. Saute onion in butter; add to the spinach with the cream cheese until melted. Add cooked rice if desired.
Cook rice as directed on package. Spray a skillet with cooking spray and heat until hot. Beat egg and pour in hot skillet. Cook 1 minute or until firm. Remove and cut into strips. In same skillet, cook ground beef, mushrooms and celery over medium heat for 8 to 10 minutes. In small bowl, combine soy sauce, sesame oil and hot pepper sauce; mix well. Stir soy sauce mixture into ground beef mixture. Add pea pods, onions, cooked eggs and cooked rice. Cook 2 to 3 minutes.
Use the part of the chicken wing that looks like a drumstick. Put salt and pepper to taste, dash of soul food seasoning salt in pancake batter. Dip each drumstick in the batter and fry in hot oil until tender.
Heat oven to 400°. Cook macaroni to package directions; drain. In 3-quart saucepan, melt butter; stir in flour. Cook over medium heat stirring until smooth and bubbly (1 minute). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking until sauce is thickened, 10 to 15 minutes.
Cut jicama into thick julienne strips. Combine jicama and red onion in serving bowl. Combine remaining ingredients in covered jar. Shake to mix. Pour dressing over jicama and toss. Makes 8 servings.
Cook crumbled sausage and onions until brown. Remove from heat and drain grease. Squeeze kraut between paper towels and snip kraut into 1-inch pieces.
Drain pineapple; reserve 3 tablespoons of juice. Melt marshmallows in double boiler. Add 3 tablespoons pineapple juice to mixture. Add softened cream cheese and pineapple. Pour into mold that has been sprayed with Pam. Mold can be made 2 or 3 days ahead.
Saute first six ingredients until beef and pork are done. Drain grease! Add remaining ingredients. Stir and simmer for 1 hour.
Preheat oven to 400°. Grease 1-quart casserole dish. In 1-quart saucepan, over medium heat, cook onion until tender. Stir in soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
Cream shortening and sugar. Add eggs and bananas. Add dry ingredients. Bake for 1 hour at 350°.
Dissolve gelatin in boiling water. Add ginger ale. Chill until thickened. Fold in peaches. Spoon into individual molds, serving bowl or individual dessert dishes. Chill until firm, about 3 hours. Makes 5 servings.
Mix it all together (except Cheddar cheese). Put into a 2-quart casserole dish. Sprinkle Cheddar cheese on top of it. Bake at 350° until bubbly, about 30 minutes.
Mix together and bake at 350° for 20 minutes, covered, and 20 minutes, uncovered.
Combine soy sauce, garlic, ginger and brown sugar. Heat oil in frying pan until very hot. Stir and fry the meat until lightly browned on all sides(3 to 5 minutes). Add the soy mixture and stir until blended. Cover and cook over medium heat for 15 minutes. Add the mushrooms; turn heat to high and stir-fry and cook until mushrooms are tender (about 5 minutes). Liquid will be almost all absorbed. Serve over rice. Makes 4 servings.
Brown and salt the ground beef. Add remaining ingredients. Simmer a few minutes before serving. You may add chopped onion to browning hamburger meat.
Brown hamburger, onion and corned beef together. Mix the other ingredients and pour over meat and simmer 30 minutes.
Cut each breast in half again. Mix sour cream, lemon juice, white pepper and garlic. Add chicken. Marinate overnight, turning occasionally. Roll in crushed crackers. Put on cookie sheet and brush with butter. Bake at 350° for 1 hour.
Combine ingredients. Place in loaf pan sprayed with cooking spray. Bake at 350° for 1 hour.
Blend sugar, milk and butter in saucepan and cook on low heat for 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cornstarch.
Combine sugar, juice and rind. Add milk and stir until sugar is dissolved. Don't worry if it looks curdled. Pour into freezing tray or glass baking dish. Freeze firm. Transfer chunks to chilled bowl and beat with electric beater until light. Pile quickly back into tray and refreeze. Holds up well.
In a skillet, cook beef and sausage over medium heat until no longer pink. Drain. Transfer to a 5-quart slow cooker. Add cheese and tomatoes. Mix well. Cover and cook on low heat for 4 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips. Yield: 3 quarts.
Mix all ingredients in order. Pour into greased 10-inch pie pan. Makes two pies. Bake at 350° for 45 minutes or until golden brown. Must be solid in middle.
Combine Cheddar cheese, pecans, mayonnaise, onion, black pepper and cayenne pepper in bowl; mix well. Shape into ring. Store, tightly covered, in refrigerator for 1 day or longer. May fill center with jelly. Serve with thin wheat crackers. Yield: 70 servings.
Combine rhubarb with sugar. Let stand overnight. Next day, cook until rhubarb is tender, about 30 minutes on slow heat. Stir in cherry pie filling and cherry gelatin. Cook to boil. Cool completely and pack into containers. Put in refrigerator or freezer.
Mix cottage cheese, eggs, parsley, salt, pepper, Parmesan cheese and Mozzarella cheese together. Stiff raw manicotti with this mixture. Fill bottom of pan with sauce which consists of the spaghetti sauce, Italian seasoning and basil. Line pan with noodles and cover with sauce. Cover pan with foil. Bake at 325° to 350° for approximately 2 hours.
Mix all together in large casserole dish and refrigerate 2 to 3 hours. Salt chicken pieces and lay on top. Cover and bake 1 hour at 350°. Remove cover and bake 1 more hour.
Beat the white sugar, oil and eggs until lemon colored. Add the remaining ingredients and mix well. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes.