HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in large bowl flour, sugar, salt and cinnamon. In a separate bowl mix eggs until frothy; slowly beat in oil. Gradually add flour mixture; beat until smooth. Mix in carrots and nuts. Pour into greased and floured 9 x 13 x 2-inch cake pan. Bake at 350° for 25 to 30 minutes or until done. Cool completely before frosting.
Cook sliced squash until tender; drain. Place cheese in bottom of buttered casserole. Combine onion, peppers and eggs. Put half of squash in casserole; salt and pepper to taste. Spread 1/2 of egg mixture on squash. Add remaining squash, then onion and egg mixture, salt and pepper. Crumble 2 slices toasted bread over top and pour soup over that. Bake at 350° for 35 to 40 minutes.
About 30 minutes before serving, cook meat in a soup pot on high heat.	Spoon off extra fat. Add tomatoes, undiluted soup, beans, tortellini, basil, 3 1/2 cups water and bring to a boil. Reduce heat to medium and cover. Cook 10 minutes, stirring occasionally. Add zucchini; cook uncovered 10 minutes or until tortellini is tender.
Mix in order. Make into a ball. Garnish with pineapple slices, parsley or nuts.
Peel and slice thin potatoes and onions. Use a deep baking dish, buttered. Line bottom of dish with raw potatoes, then add layer of onions and sprinkle with flour, salt and pepper (lightly) and dot with butter or oleo. Repeat layers until dish is full (1 1/2-inches from top) or you run out of spuds and onion. Add milk to barely cover. Bake at 350° for 1 1/2 hours and maybe longer. Test with sharp fork from time to time. Let set 15 minutes before serving.
Melt margarine. Pour into a baking dish. Mix sugar, flour and milk. Put the mixture in the same dish. Don't mix. Dump the fruit in. Don't mix. Bake at 350° for 1 hour.
Mix all the ingredients in mixer bowl; pour into pie shell. Bake in a 350° oven for approximately 45 minutes or until knife inserted in center comes back clean.
Preheat oven to 375°. Combine first 8 ingredients and spread into ungreased 8 1/2 x 4 1/2 x 2 1/2 pan. Bake for 1 hour. Drain off excess drippings. Spoon chili sauce over the cooked meat loaf and bake for another 15 minutes.
In a large bowl, combine flour and sugar. In small saucepan, put oleo, cocoa and water. Bring to boil and pour over flour and sugar. Add buttermilk, soda, vanilla and eggs. Mix well and pour into 11 x 16-inch cookie pan. Do not grease pan. Bake at 400° for exactly 20 minutes.
Beat egg whites with water until fluffy, but not stiff. Add pecans. Stir until coated.
Combine the first 10 ingredients; mix well. Form 1-inch round balls. Brown in vegetable oil. Remove from frying pan. Stir in flour. Add water, bouillon cubes, salt and pepper. Boil, stirring constantly until smooth. Arrange meatballs in gravy and simmer for 1/2 hour. Reheat to serve.
Pour pineapple in pan. Put pie filling on top. Add dry ingredients; add nuts. Pour melted butter over it all. Bake at 350° for 30 minutes in a greased 13 x 9-inch pan.
Brown onions and ground beef. Combine other ingredients. Pour into baking dish. Bake at 350° for 30 minutes. (I also combine all in a crock-pot and cook on low to use for buffets.)
Remove apron, top shell, fat and gills from crabs. Firmly pack about 1/4 cup crab cake mixture into top cavity of each crab. Put pancake mix and seafood seasoning in large bowl. Stir in milk until mixture is consistency of thick pancake batter. Dip crabs in batter, one at a time, making sure to coat all sides well. Lift crab by large claw and let excess batter drain off. Fry in deep fat at 375° until golden brown on all sides. Drain; serve at once. (Makes 12 servings.)
Mix crumbs, sugar and nuts. Add orange juice and mix well. Form into 1-inch balls. Roll in confectioners sugar. Store in covered container in refrigerator. (Place vanilla wafers in blender to finely crush.)
Combine vanilla wafer crumbs, confectioners sugar, cocoa and nuts in a large bowl. Blend in corn syrup, rum or orange juice and grated peel. Shape into 1-inch balls. Roll in confectioners sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners sugar before serving.
Preheat oven to 325°. Mix flour, baking soda and salt. In small pan, combine butter, sugar and water. Bring just to a boil and remove from heat. Add chocolate and vanilla. Stir until smooth. Transfer to a large bowl and add eggs one at a time, beating well. Gradually add flour mixture and nuts. Spread into greased 9 x 13-inch pan. Bake for 45 to 50 minutes.
Mix all ingredients together. Bake in 325° oven for 1 1/2 hours.
Mix liquid ingredients. Add shortening, sugar and yeast. Add flour. Let rise until double. Make into loaves or rolls. Let rise again. Bake in a 350° oven until crusty on top.
Put beans in large pot and cover with water. To keep from boiling over, spray a small amount of Pam in water.
Drain the spinach until almost dry. No need to cook. Mix all ingredients with a shake of Parmesan cheese. Scoop out one loaf of bread and put dip into bread. Cube the other loaf and place on tray around dip.
Mix all ingredients, reserving 1 1/2 cups cheese. Bake in oven for 1 hour. Top with cheese. Bake 1/2 hour longer.
Thaw and drain the crab meat. Chop the water chestnuts. Mix all together and place in refrigerator so flavors will blend. Serve on crackers.
Stir sugar, salt, allspice, cinnamon, soda and flour together. Whisk eggs, oil, pumpkin and milk together. Make a well in flour; add the pumpkin and egg mixture. Add nuts. Stir until moistened. Batter will be lumpy. Bake 25 minutes at 350°. Makes 12 muffins.
Crush vanilla wafers and put in bottom of dish. Mix butter, confectioners sugar and Cool Whip. Spread half on top of crushed wafers. Cut up bananas and put on top of mixture. Add pineapple. Spread other half of mixture on and top with strawberries.
Bottom Layer: Mix melted butter and crushed pretzels in an 8 x 10-inch pan. Bake at 300° for 5 minutes; let cool.
In a large saucepan, saute onions in olive oil until tender. Add water, crushed tomatoes, bouillon cubes, peas and beans. Bring to a boil, then reduce heat to medium and let simmer for 5 minutes. Add beans and cook for 1 minute more or until heated through. Serve immediately. Makes 10 to 12 servings.
Preheat oven to 350°. Grease 1 (9 x 5 x 3-inch) loaf pan. Sift together flour, baking powder, baking soda and salt. Set aside. Cream margarine. Gradually beat in sugar. Beat in eggs, one at a time. Add flour mixture and banana alternately in 3 parts, starting and ending with flour mixture. Stir in nuts and chocolate chips. Spoon into greased pan. Bake at 350° for 50 minutes. Turn out of pan to cool.
Spread bread with soft butter and cut into cubes. Put 1/3 of bread into 2 quart casserole. Sprinkle 1/3 cheese over bread. Repeat 2 more layers. Beat all other ingredients and pour over bread and cheese. Cover and chill overnight. Bake at 350° for 1 hour. Let stand for 10 minutes before serving. We always have this Christmas morning.
Cut broccoli flowerets into smaller than bite sized pieces. Cut off the tough outer layer of the stalk and chop the tender part into small pieces. You need about 8 cups of broccoli. Saute bacon in small skillet until crisp and set aside. Slice onions lengthwise, then into julienne strips. In a large bowl, combine broccoli, bacon, onion strips and raisins. In a small bowl, whisk together the mayonnaise, sugar, pepper and vinegar. Combine dressing with the vegetables and refrigerate for at least 2 hours. Mix once before serving. Try with the sunflower seeds. Serves 10 to 12.
Stir ingredients until they are coated well. Cover in a tight container. Will last for several weeks.
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, flour, baking powder, salt and soda. Mix well. Stir in pineapple, raisins and pecans. Mix well. Bake in 2 greased and floured loaf pans for 1 hour at 325°.
Mix flour, baking powder and salt. Cream together sugar and shortening. Add egg and dry ingredients. Drop by spoonful on baking sheets. Bake at 400° for 30 to 35 minutes.
Mix sugar and egg. Add 1 cup peanut butter. Use small size cookie baller. Put on ungreased cookie sheet. Top each cookie with a chocolate star; press down lightly. Bake at 350° for 10 minutes. Makes 3 dozen plus 2 cookies.
In 9 x 13 pan, pour crushed pineapple. Do not drain. Spread pie filling over pineapple. Pour dry cake mix over pie filling. Sprinkle nuts over dry cake mix. Pour melted butter over top. Bake 50 to 55 minutes at 350°.
Preheat oven to 350°. Lightly grease a 9 x 5-inch loaf pan. In bowl, mash bananas (you should have 1 cup). Beat in sugar, then egg and butter. In another bowl, stir together flour, salt and baking soda. Add to banana mixture and stir just until all flour is moistened. Bake 55 to 60 minutes. Makes 1 loaf.
Yield: 1 serving. Carbohydrate 2 g, protein 0 g, fat 0 g, calories 8. One serving = l food exchange.
In large skillet, saute onion, celery and bell pepper in oil until tender (5 minutes). Add beef; cook and stir until meat is browned; drain. Stir in cheese, tomato sauce, vinegar, sugar, Worcestershire and salt. Cover and simmer 10 to 15 minutes or until cheese is melted, stirring occasionally. Serve in buns. Makes 6 to 8 servings.
Cook sugar, buttermilk and soda in 3-quart saucepan to soft ball stage (234° on candy thermometer). Remove from heat and add vanilla and pecan halves. Beat until candy thickens. Will be ready quick. Drop on waxed paper. Makes approximately 20 small pralines.
Mix all ingredients in a large bowl. Grease a large pie or quiche pan. Bake at 350° approximately 40 to 45 minutes. Top will turn brown.
Stew rhubarb first. Cook rhubarb. Put in one package Jell-O. Cook a few minutes.
Pour into a small bowl 1/2 cup cold water; sprinkle the gelatin evenly over cold water. Let stand for 5 minutes to soften. Blend softened gelatin into the hot water. Stir until completely dissolved. Stir in sugar and lemon juice until dissolved. Chill in refrigerator until slightly thicker than unbeaten egg white. Stir occasionally. Lightly oil a 2 1/2-quart fancy mold with salad oil. Set it aside to drain. When gelatin is of desired consistency, beat until frothy. Beat the egg whites until rounded peaks are formed and whites do not slide when bowl is partially inverted. Gently fold gelatin mixture into beaten egg whites. Turn into mold and chill until firm (at least 4 hours). Serve with Vanilla Sauce.
Beat eggs until well-blended. Blend eggs and sugar. Heat milk over low heat, add eggs and sugar. (Cook in heavy pan, stirring constantly until it thickens or coats metal spoon.) Do not scald or boil. Add whipping cream and vanilla as you pour into freezer. Pour into freezer, not too full because it swells. Divide recipe in half for 1/2 gallon freezer.
Mix both jellos with 1 cup hot water. Add both cokes, pineapple, nuts, cream cheese, cherries, and mix well. Chill.
Drain all fruit. Fruit should be as dry as possible. Mix melted butter, sugar and spices with fruit. Microwave at Full power for 6 minutes. Stir fruit and drain as necessary. Add additional butter and cinnamon to taste.
Combine all ingredients in a large mixing bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 to 35 minutes or until the cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove from pans. Cool on rack. Use the recipe for "Pistachio Fluffy Frosting," in this cookbook to frost the cake.
Put a cup of the flour in a shallow bowl. Make an indent with your fingers; break 1 egg into the dent, add a shake of salt to egg and mix with a fork to gather the flour into the egg. Do this until you can use your fingers to roll and knead the egg sponge you have made. Knead the sponge until it is firm and not sticky. Roll out on a flat surface with flour sprinkled on it. Cut into strips as wide as you like. I use a pizza cutter for this. Do this with each egg. Use more flour as needed. You can dry the noodles or drop them as is into boiling stock and simmer for 1 hour, covered.
Cook meat and onion until done. Drain. Stir in all other ingredients. Bake at 350° for 20 minutes or until hot.
Mix together water, yeast and sugar. When yeast dissolves, add salad oil, buttermilk, baking soda, salt and flour. Cover; let stand in the refrigerator for awhile or overnight (good for a week). Form into biscuits by rolling on floured surface or by hand. Bake at 450° for 10 to 12 minutes.
Soften yeast in 1/4 cup water (110°) with 1 teaspoon of the sugar. Combine milk, sugar, salt and lemon rind. Cool to lukewarm. Add yeast and well beaten eggs; mix. Add 1/2 of the flour; mix and add margarine. Beat well. Add remaining flour and mix, but do not knead. Dough will be sticky. Place in greased bowl; chill.
Bring butter, cocoa and water to boil in saucepan. Beat eggs, milk, flour, sugar, vanilla, vinegar and soda in bowl. Add heated mixture. Batter will be thin. Pour into greased cookie sheet. Bake at 350° for 30 minutes.
Combine all ingredients (except cream cheese) well. Store in refrigerator. Pour over Philadelphia cream cheese cakes and serve with crackers.
Saute vegetables in butter in a pot large enough to hold all ingredients. Add rice and stock. Stir. After 5 minutes, add raisins and stir again. Cook slowly, covered, for 10 minutes until rice is tender. Add almonds, season and serve. Can be served hot or cold.
Mix together meal, flour, sugar, egg, onion and buttermilk. Add water to thin. Deep-fry.
Mix first 2 ingredients together and let stand while mixing together rest of ingredients. Mix all ingredients. Add dried onion and wine. Chill. Serve with crackers.
Mix fruit and cottage cheese. Fold in Cool Whip. Sprinkle with dry Jell-O (about 1 tablespoon). Toss salad until Jell-O is dissolved and salad is pink color.
In large skillet, blend soup mix with water. Bring to a boil, then continue boiling, stirring occasionally, 1 minute or until slightly thickened. Add chicken and vegetables. Cook, uncovered, stirring frequently, 5 minutes or until chicken is done and vegetables are tender. Serve over hot rice. Garnish with chopped parsley. Makes 4 servings.
Mix all ingredients well and pour into a 9-inch pie shell. Bake in hot oven (400°) for 15 minutes. Reduce heat to moderate (350°) and bake for 35 to 40 minutes longer or until a silver knife inserted in center of filling comes out clean. Let cool before serving.
Break pretzels into pieces. Coat with oil mixed with other ingredients. Bake in a 9 x 13-inch dish at 400° for 15 minutes. Cool on baking sheet.
Marinate the pork in the pineapple juice and wine (or rum) for about 3 hours. Cover with pineapple, oranges and pimentos. Cook according to weight of pork, at about 350°.
Dice 1 large potato; boil in water and clam juice from can of clams. Boil 3 to 4 minutes. Add clams, diced onion, butter, salt and pepper and half and half. Sprinkle with chopped parsley. Cover and let simmer for 30 minutes.
Melt oleo, brown sugar and Karo syrup. Boil for 2 minutes. Add the baking soda; beat in. Put the popcorn in paper grocery sack. Pour sauce over; shake well. Close bag; put in microwave on High for 1 1/2 minutes, then shake. Do this 3 to 4 times. Test cooled kernels for crispness.
Sprinkle the pork chops with salt and pepper and brown in oil. Add remaining ingredients and stir. Bring to boil. Cover and simmer for 45 minutes or until rice is tender.
You can use jelly roll pan or use tart pans. Line pan with pastry. I usually buy the Pillsbury pie crust in the box. You can make your own if you want. Make sure you roll it out very thin. Spread red jam in thin layer over pastry. I use strawberry. Spread cake dough over jam. Bake until cake is done. Frost with powdered sugar and water icing with almond flavoring.
Sift together and cut in margarine, the dry ingredients as for pie crust; stir in molasses, water and soda; pour into the unbaked pie crust. Bake 15 minutes at 425° and 35 to 40 minutes at 350°.
Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-quart slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve with sliced beef. Yield: 12 to 14 servings.
Mix dry ingredients well. Combine liquids and mix with dry ingredients until smooth. Bake at 350° for 25 to 30 minutes in ungreased 9 x 11-inch or 9-inch pan.
Cook chicken until tender; reserve broth. Cook spaghetti in chicken broth according to package directions. Saute onion, green pepper, mushrooms and garlic in oil. Debone chicken and cut into bite-sized pieces. Combine chicken, sauteed vegetables, stewed tomatoes, soup and pepper. Mix well and stir in cheese. Place in baking dish and bake at 350° for 30 to 40 minutes or until hot and bubbly and cheese is melted.
With mixer, beat cream cheese and sugar together. In another bowl, combine milk and pudding; whip the wire whisk or mixer until smooth. Add whipped topping to pudding; mix well. Stir together both mixtures. In food processor, process cookies until they're fine crumbs (or crush manually). Line each flower pot with plastic wrap or foil; begin layering cookie crumbs with pudding mixture, making several layers, starting and ending with cookies. Cover with plastic wrap and refrigerate several hours. If desired, garnish with flower and gummy worms before serving. Makes 12 servings.
Beat eggs for about 3 minutes. Add melted margarine, sugar, flour, salt, milk and vanilla. Beat until well blended. Stir in coconut. Pour into buttered 10-inch glass pie dish. Bake at 350° for 40 minutes. (Do not use pie crust.)
Let cream cheese soften. Line sides and bottom of spring-form pan with ladyfingers. Beat together cream cheese and heavy cream. Add sugar and vanilla. Keep beating until thick. Pour mixture into pan. Add a layer of ladyfingers. Pour rest of mixture in; pour cherries on top. Refrigerate overnight.
Beat eggs until frothy. Beat in sugar. Add milk, vanilla and nutmeg. Mix thoroughly. Add bread and raisins and let set 15 minutes before pouring into 9 x 13-inch pan or a 4-quart baking dish. Bake 45 minutes at 350°. This is yummy!
To brown meat, crumble ground beef into microwave-safe colander. Add onion and celery. Place colander over 1 3/4 quart casserole dish. Cook, covered, on 100% power for 5 to 7 minutes, or until meat is browned, and vegetables are tender, stirring once. Remove colander. Drain grease from casserole dish and wipe out. Transfer meat mixture to casserole dish. Stir in tomatoes, 1/2 cup of cheese, uncooked rice, worcestershire sauce and Italian seasoning. Quarter peppers and arrange, cut side down, on top of meat mixture. Cover, and cook on 100% power for 9 to 12 minutes. Sprinkle with remaining cheese before serving.
Mix hot water and strawberry jello. Add strawberries, pineapple, bananas and pecans. Pour 1/2 of this in bowl and let congeal. Spread 1 carton sour cream over it, then pour rest of jello mixture over sour cream. Refrigerate until congealed.
Brown beef lightly over moderate heat; drain off fat. Add other ingredients and mix well. Cover and cook over high heat for about 5 minutes, stirring often. Reduce heat and simmer about 30 minutes or until spaghetti is tender, stirring occasionally to prevent sticking to skillet. Serve hot.
Reserve raspberries and 4 slices kiwi for garnish. Put mangoes and orange juice in blender and puree until smooth. Slice 20 of the strawberries; leave 4 whole. Line the bottom of 4 balloon wine glasses with the sliced strawberries. Pour a thin layer of the mango over each to cover. Layer kiwi on top of the puree. Divide the rest of the mango puree among the glasses. Top each with a slice of kiwi surrounded by raspberries. Make a slit in each of the whole strawberries and position 1 on the rim of each glass. Cover with plastic wrap; refrigerate for 15 minutes.
Cut up chicken and boil until tender. Salt broth to taste. Combine milk, eggs and salt. Stir in flour and knead until it will not stick to hands. Roll paper thin and cut into 1-inch strips. Cook 15 minutes in chicken broth.
In a medium size casserole with lid, melt the margarine in microwave. Add the garlic powder and pecans. Cover and heat 20 seconds. Stir, then add rice, stir well. Replace cover and heat 1 1/2 minutes or longer if rice is cold.
Sift together first 4 ingredients. Add oats and sugars. Cut in shortening. Blend in eggs, milk and vanilla. Mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 375° for about 10 to 12 minutes. Makes 2 to 4 dozen.
Wash and peel mushrooms and dice. Stir into the mushrooms, the stock (veal or chicken). Thicken with flour that has been mixed with butter, salt and pepper until creamy. At the last moment, add a bit of whipped cream or croutons.
Stir Kool-Aid mix with water until dissolved. Mix Sure-Jell in separate small bowl with 1/2 cup sugar. Gradually stir into Kool-Aid, mixing thoroughly. Set aside 10 minutes, stirring occasionally. Stir in remaining sugar gradually. Continue to stir until completely dissolved and no longer grainy. (Any small lumps will disappear after jelly stands overnight.) Pour into clean, dry containers, filling to with 1/2-inch of tops. Cover with tight lids. Stand at room temperature overnight. Store in freezer. Refrigerate after opening. Makes 4 (8 ounce) containers.
Mix altogether. Put in a greased pan. Bake at 350° for 40 minutes.
Mix well. Put in casserole pan and bake at 350° for 1 hour.
Press out 1 can of crescent rolls onto an ungreased cookie sheet (approximately 9 x 12-inch). Bake in preheated 350° oven for 10 to 15 minutes. Repeat with other can. Cool completely. Combine softened cream cheese, mayonnaise and salad dressing mix. Spread 1/2 on each baked crust. Top layer with 1/2 carrots, broccoli, cauliflower and tomatoes. Sprinkle with 1/2 of the cheese. Refrigerate. Cut into 2 x 3 squares.
Saute in butter the onions, celery and pepper. Mix together with all remaining ingredients, topping with bread crumbs. Bake at 350° for 1 hour.
Cut liver in 1 1/2-inch cubes. Blend flour, 1 teaspoon salt and 1/8 teaspoon pepper. Roll liver in flour mixture. Brown on all sides in hot fat in heavy skillet; remove liver from pan. Fry potatoes and onions in remaining fat until lightly browned and potatoes are tender. Alternate liver and potato-onion mixture in 1 1/2-quart baking dish. Combine soup, milk, 1 teaspoon salt and 1/8 teaspoon pepper and pour over top. Cover; bake in moderate oven at 375° for 40 minutes.
Mix all together. Bake at 350° for 1 to 1 1/2 hours.
Heat all but Cool Whip to boiling. Cool in refrigerator. When starting to set firm, add Cool Whip.
In large pot, cover chicken with water and boil slowly until tender. Remove chicken to platter. Add salt, pepper and margarine to broth. Simmer to blend seasonings.
Mix above ingredients together thoroughly. Place in small baking dish. Bake in a 350° oven for 10 to 15 minutes. Remove from oven and serve with your favorite dipping chips. (Very good with O'Boise or Jones Marcelled chips.)
Brown meat and onion and add chili and soup. Heat and mix; season it. Soften tortillas in hot grease and fill with meat and then add a little cream cheese; roll up and put remaining meat and Cheddar cheese on top. Cook until cheese melts.
Dissolve Jell-O in 1 1/2 cups boiling water. Add marshmallows to hot mixture. Add soft cream cheese. Cool. Add undrained pineapple, nuts and Cool Whip. Pour in dish and refrigerate until firm.
Boil sugar, cocoa, butter, salt and milk to a rolling boil. Then cook for 3 minutes. Take off heat. Add raw oats, peanut butter, vanilla and nuts. Mix and drop by teaspoon onto waxed paper. Cool.
Mix herbs in bowl. Crush by hand to release flavors. Wash each sausage and pat dry. Rub each sausage in herb mixture to coat. Grill until done.
Mix all ingredients together; add as much water or milk as desired. More water or milk for moister cake, less for dryer.