HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the eggs. Add the oil, sugar and vanilla. Beat until thick and foamy. With spoon, stir in zucchini and pineapple. Combine flour (unsifted), baking soda, salt, baking powder, cinnamon, nutmeg and nuts. Divide into 2 greased loaf pans. Bake at 350° for 1 hour or until done. You can add dates. This bread is not dry.
Combine ingredients in order given, folding in whipped cream carefully. Pour into freezing tray and freeze in refrigerator until firm. Serves 6.
Break up pretzels with rolling pin. Mix with melted butter and 3 tablespoons sugar. Bake in 9 x 13-inch cake pan for 8 minutes in 400° oven. Let cool completely. Cream together cream cheese, 1 cup sugar and Cool Whip. Spread onto cooled pretzel crust. Pour 2 cups boiling water into jellos. Stir, then add frozen berries, again, stirring. Let set 15 minutes (outside refrigerator) before pouring over creamed mixture. Now chill. (May be used as dessert, also.)
Wash elephant and cut into bite size pieces. This process will take approximately 2 months. Place in a very large pot and cover with gravy. Cook slowly over a kerosene bonfire at 275° until tender.
Melt chocolate bar and Crisco over low heat. Beat sugar into mixture until enough sugar is added for somewhat thin spreading consistency. Add salt and vanilla. Spread quickly over cake before glaze hardens. Hint: add more sugar to thicken, add hot water to thin mixture.
In small bowl, combine 2 teaspoons soy sauce with the cornstarch; add chicken and toss to coat.
Beat egg whites until stiff. Set aside. Beat egg yolks slightly and combine with shortening, corn, sugar, flour, milk and seasonings. Fold in beaten egg whites. Pour into a buttered casserole dish. Bake at 350° until it sets like a custard (about 45 minutes). Serves 4 to 6.
Cream together oil and sugar; add egg and beat well. Sift together flour, soda, cloves, cinnamon and salt. Add to shortening mixture. Then stir in apples and nuts. Pour into a greased loaf pan. Bake at 350° for 1 hour. Let stand until cool. Remove from pan and sprinkle with confectioners sugar.
Cook rice by package directions. Brown hamburger meat. Mix all ingredients, but save 1/4 cheese for top. Put in casserole dish. Cook at 350° for about 15 minutes. Remove from oven; add cheese to top. Put back in oven for about 9 minutes.
Preheat oven at 350°. Scramble eggs. Pour into baking dish. Take onions and make them into rings. Put rings into eggs. Pour in soup. Cover with pie crust. Bake at 350° for 30 minutes. Makes 6 servings.
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium heat. Add beef. Saute until brown, about 6 minutes. Place on a plate. Add onion and mushrooms to pot. Saute for 6 minutes. Add garlic and saute, stirring for 1 minute. Pour off fat. Return beef to pot. Stir in tomato paste, then broth. Add enough water to cover. Bring to a boil. Reduce heat to low. Simmer until beef is tender, about 1 1/4 hours. Skim off any foam. Add carrots, potatoes and green beans. Cover partially. Simmer 15 minutes. In a small bowl, mix cornstarch and cold water. Stir into stew. Increase heat and boil, uncovered, 1 minute. Sprinkle with parsley and serve.
In medium-size bowl, stir together flour, cornmeal, baking powder, salt, sugar and red pepper. Add milk, egg and butter. Stir until combined. Fold in corn and garlic.
I prefer brown rice by Uncle Ben's. In hot oil or butter in saucepan, cook celery and onion until tender, but not brown. Add water, orange rind, juice, salt and thyme. Bring to boil slowly. Add rice. Cook covered over low heat 25 minutes or until tender.
Heat the butter, brown sugar and molasses together over low heat in a medium sized saucepan until the butter is liquid and the sugar has dissolved. Cool. Beat in the confectioners sugar and the heavy cream alternately, a little at a time, until the frosting is just smooth and thick enough to spread. Makes 3 cups.
Mix flour and sugar well; set aside. Bring to a boil the next 4 ingredients and boil 1 minute; stir. Pour this over flour and sugar mixture. Add buttermilk, eggs and vanilla; mix. Bake at 350° for 40 minutes in 9 x 13-inch pan. (Grease and flour pan.)
Melt shortening slowly in large Pyrex bowl (microwave). Remove from heat and let cool. Add sugar, molasses and egg; beat well. Sift flour, soda, cloves, ginger, cinnamon and salt together. Add to first mixture. Mix well. Chill. Form into 1-inch balls; roll in granulated sugar and place on greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
Sprinkle bacon bits on bottom of each pie shell. Mix together remaining bacon bits with the rest of the ingredients. Pour half of this mixture into each pie shell. Bake in a 350° oven for 40 to 45 minutes or until golden brown and knife inserted comes out clean. Serves 12.
Dissolve Jell-O and sugar in boiling water. Cool; add strawberries and stir until almost thawed. Chill until quite thick. Cut cake into 1-inch square cubes. Mix with Jell-O. Mix and pour into large Pyrex dish and chill until firm. Mix 3 ounces strawberry Jell-O according to directions. Chill until syrupy and pour over cake, Jell-O and strawberries. This makes a smoother top. Serve with Cool Whip.
Melt butter. Remove from heat. Add peanut butter. Mix well. Add cocoa, sugar and vanilla. Mix until lumps are out by kneading with a spatula. Press in 8-inch square buttered pan. Refrigerate about 20 to 30 minutes or until set.
Crust: Roll cookies into crumbs. Add melted butter and mix well. Pat into greased 8-inch pie dish (save some crumbs to sprinkle over top of pie). Chill 20 minutes.
Mix onion soup mix and cream of mushroom soup. Pour over roast and bake at 350° for 1 1/2 to 2 hours. Put peeled carrots and potatoes in for the last 45 minutes. Cover while cooking. (For larger roast, add another can of soup.)
Make crust of butter and cracker crumbs, reserving 1/2 cup for top. Press into bottom of a 9 x 9-inch pan.
Wash, drain, seed and chop Damsons. Then measure. Add water and sugar.	Bring to boil.	Cook to jellying point. Put into hot jars and seal at once. I always seed my Damsons. I test the juice in a saucer and when it gets as thick as I want it, I put into jars.	I like the juice to jell. My favorite!
Mix well the oleo, sugar and powdered sugar. Add eggs, one at a time, then oil, flour, cream of tartar, vanilla and salt. Mix well, then chill. Make into balls. Press with glass dipped in sugar to flatten balls. Bake at 325° to 350° until golden brown. Makes 5 to 6 dozen cookies.
Crumb and crown sausage. Add onion and garlic. Simmer 5 minutes. Add rest of ingredients and simmer 1 hour.
Wipe mushroom caps with damp cloth. In a large bowl, combine crumbs, garlic, parsley, paprika and melted butter. Add coarsely chopped lobster meat. Stuff caps and place in buttered baking dish. Bake at 425° until heated through for 8 to 10 minutes. Serve with lemon wedges and a sprinkling of chopped parsley.
Chop pimentos and mix with cheese, mustard and mayonnaise. Allow to sit at room temperature for 30 minutes. Then put in refrigerator. Keeps for a week.
Brown sausage and drain well. Add onion and cook with sausage. Add seasonings. Melt cheese with sausage mixture. Spread on party rye. Bake at 400° for 9 minutes. May be frozen and baked layer.
Cook sausage; drain off grease. Add softened cream cheese and tomatoes. Eat with nacho chips.
Separate eggs; set whites aside. Beat Crisco, margarine and sugar really good; add egg yolks and beat thoroughly. Add flavoring; beat well. Add milk and flour alternately until all is beaten in. Add coconut; beat well. Fold in stiffly beaten egg whites. Bake at 300° for 2 hours in a large tube pan. Do not open oven door while cake is baking.
Lightly brown the meat. Add the onion and cook until tender. Add seasonings, beans and soup. Pour into a greased 1 1/2-quart casserole dish. Mash hot potatoes. Add the milk and egg and season. Drop in mounds over the meat mixture. If desired, sprinkle 1/2 cup shredded process cheese. Bake at 350° for 25 to 30 minutes. Serves 6.
Combine flour and salt. Cut shortening into dry ingredients until mixture resembles corn meal. Add ice water, one tablespoon at a time. Stir with fork. Form into a ball. Place on lightly floured surface and roll from center to edge until 1/8-inch thick. Makes one 9-inch pie shell.
Pound steak; cut in small pieces. Brown steak; pour off fat. Add remaining ingredients. Cover; simmer for 1 1/2 hours or until tender.
Chop cabbage and onion and steam together in a small amount of water about 5 or 6 minutes. Drain dry. Fry bacon and set aside. Drain bacon grease and use same skillet to mix soup (undiluted) and Cheez Whiz. Heat on low flame. In a 9 x 12-inch Pyrex dish, put half of cabbage and onion mixture. Crumble bacon slices on top. Pour half of cheese mixture over cabbage. Put the rest of cabbage and pour the balance of cheese mixture over top. Put in a preheated 375° oven and bake until it starts to bubble.
Beat egg; add remaining ingredients in order and beat until smooth. Grease griddle. Pour batter onto griddle. Turn when puffed and full of bubbles.
Wrap each chicken breast with bacon. Mix sour cream and mushroom soup together. Spread over breasts. Bake covered at 275° for about 2 1/2 hours. Uncover and bake another 1/2 hour.
Place chicken, vegetables and noodles or rice in layers in baking dish. Make white sauce with the butter, flour, milk and dry dressing mix. Pour over ingredients in casserole; bake until heated through well.
In a blender container or food processor bowl, combine the Ricotta cheese, powdered sugar, orange and lemon juices and vanilla. Cover and blend or process until smooth. Stir into the yogurt. If desired, cover and chill up to 24 hours. Serve with berries, melon and other fruit. Makes 4 servings.
Prepare pudding according to package directions, decreasing milk by 1/2 cup per package. After pudding is cooked, stir in vanilla extract. (For richer flavor, use 1 cup milk and 1/2 cup canned evaporated milk per package.) In large casserole dish, layer vanilla wafers, then banana slices, then 1/2 of pudding; repeat layers. Beat egg whites with 2 to 3 packets Equal sweetener, to taste. Pile meringue on top of pudding, spread to edge of pan. Bake in hot (400°) oven very briefly, until meringue browns lightly. Refrigerate.
Mix warm water, sugar and yeast. Let stand 5 minutes. Add Crisco, milk and 5 cups flour. If needed, use 1 cup flour to roll out. Mix all ingredients. Roll out on floured board until smooth. Cut or form with hand and place on greased pan. Bake at 350° until brown. Do not let rise in oven. Store in plastic bag in refrigerator.
Crumble the biscuits (rub them through a sieve), then make a base by mixing them well with 150 grams melted butter. Press the base well in a buttered cake form (12-inch). Keep 2 tablespoons for later.
Mix together all ingredients. Add milk to desired consistency, not too thick, not too thin. Cook in hot skillet or on hot griddle using a little bacon grease.
In a 1-quart saucepan, combine powdered sugar and milk with wire whip. Place on medium heat and bring to a hard boil. Remove from heat and stir in peanut butter. Pour into a buttered dish and let cool. Cut into 1-inch squares. Enjoy!
Mix cake mix, jello, nectar and oil together. Add salt and vanilla; mix well. Add eggs, one at a time, beating well after each egg. Pour into greased and floured tube pan. Bake at 325° for 50 minutes.
Combine fruits and place in a serving bowl or individual servings. Combine sour cream and marshmallows and spoon over fruit. Sprinkle with brown sugar. Serves 6 to 8.
In a large bowl, mix together flour, baking powder and salt to be used later. Using a mixer, cream together shortening and sugar in mixing bowl. Add eggs one at a time. Add flour mixture and milk alternately (flour 4 times, milk 3 times) until thoroughly mixed. Add vanilla last.
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into deep unbaked pie shell. Bake in 375° oven for 20 minutes, then at 350° for 25 minutes or until inserted knife comes out clean. Delicious; tastes like pecan pie. Serve with Cool Whip. Serves 6 to 8 people.
Add green onion dip mix to sour cream and spoon onto your baked potatoes. Easy and good.
Beat eggs at high speed of mixer until thick, about 10 minutes. Combine flour, baking powder, salt and celery salt. Gradually add flour mixture to eggs, beating at low speed just until dry ingredients are moistened. Add cheese. Pour 1/2 cup batter into lightly buttered warm skillet. Turn when brown and bake the other side. Serve 3 puffs for each person and cover with the warm sauce. Serves 4.
Saute onion and green pepper in olive oil over medium heat in skillet until tender. Add rice, stirring, until it turns a whitish gold, about 3 or 5 minutes. Add chicken broth, tomato sauce, cumin, pepper and salt. Bring to a boil; reduce heat to low and simmer uncovered for 20 minutes or until rice is done.
Mash the bananas with a fork. Stir in the remaining ingredients. Pour into a buttered 8 1/4 x 4 1/2 x 2 1/2-inch loaf pan. Bake 1 hour in preheated oven at 325°. Keeps well in the refrigerator. Freezes beautifully.
Dissolve Jell-O in hot water. Add Kool-Aid, cold water and sugar. Mix and pour into popsicle molds and freeze.
Shred cabbage and carrots; slice onion thinly or chop. Mix dressing in jar and mix well (lemon juice, oil and seasonings). Pour dressing over cabbage mixture.
Spread berries in greased baking dish. Sprinkle with sugar. Cover tightly and bake at 350° for 1 hour.
Brown hamburger in a large skillet. Add salt, pepper, chili powder and paprika while your hamburger browns, then add your onion and tomato soup. Cover and simmer over low heat for 1 hour.
Saute onion and green pepper in butter. Add frankfurters and tomatoes. Pour into an 8 x 8-inch baking dish. Prepare corn muffin batter as directed on package and spoon over frankfurter mixture. Bake at 400° for 20 to 25 minutes or until golden brown.
Cook broccoli; drain. In a casserole dish, alternate layers of broccoli, corn, cheese, cracker crumbs and a few pats of butter. Repeat same layer pattern starting with broccoli and ending with butter. Bake at 350° for 45 to 60 minutes.
Boil briskly for 5 minutes the raisins and water. Remove from heat and add soda. Cream together sugar and margarine. Add eggs. Sift flour, cinnamon, baking powder and salt. Mix all ingredients together and add vanilla. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes at 350°.
In a skillet, brown meat and remove. Put remaining ingredients in skillet and bring to a boil. Add meat. Cover and simmer 1 1/2 hours. Serve over hot buttered noodles. Serves 4 to 6 people.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips and nuts. Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 375° for 20 minutes. Cool completely; cut into bars.
Roll graham crackers with rolling pin until very fine. Add cherries, which have been cut in thirds. Add raisins, nuts and condensed milk. Mix all well; put in wax paper. Roll to make one long roll. Place in icebox. The next day, cut the size desired.
Form into small balls. Place on cookie sheet to bake in 350° oven for 30 minutes. Turn after 15 minutes.
Cream butter or margarine and sugar with eggs. Stir in bread cubes and pineapple. Pour into greased casserole dish (8 x 8-inch). Bake at 375° for 30 to 45 minutes until lightly brown.
Cream butter and both sugars. Add eggs and vanilla; blend well. Add all remaining ingredients. Mix well. (You will probably have to use your hands because the mixture will be thick and dry. Very small portions of water may be dribbled into the mixture to help with the blending.) Roll into balls and place 2-inches apart on a cookie sheet. Bake at 375° for 10 minutes. Makes approximately 100 cookies.
Beat eggs; add sour cream and mix well. Put butter in flour; mix until crumbly. Put beaten eggs and sour cream. Add vanilla; stir all together. If sticky, add flour. Refrigerate 3 hours. Roll out 1/4-inch. Cut into strips 1 1/2-inches wide and 2 inches long. Bake at 375° or 400° approximately 7 minutes or until lightly browned. Sprinkle with powdered sugar; store in tins.
Scatter rice on bottom of greased 9 x 13-inch pan. Lay chicken on top of rice, skin side up. Combine soup, water and onion soup mix. Pour over chicken. Bake at 325° for 2 hours.
Combine all ingredients as listed. Bake in 350 degree oven for 1 hour or until done.
Early in day or day before, blend deviled ham, pretzels, Worcestershire sauce and pepper. Form into 25 balls using a rounded half teaspoonful. Arrange on cookie sheet and freeze for 30 minutes. Meanwhile, work cream cheese with fork until soft. Roll each ball first in 1 tablespoon soft cream cheese to cover, then in snipped chives. Refrigerate until served. Serve on colored picks.
Cream together the shortening and sugar. Add eggs, one at a time, beating well after each one. Add vanilla. Add flour and milk alternately until all is used. Bake in 3 greased and floured cake pans. (I use 8-inch pans.) Bake at 350° for about 30 minutes or until done. Frost with your favorite icing.
Mix together the crushed pretzels and margarine. Press in a 9 x 12-inch pan. Bake 10 minutes at 400°. Cool completely.
Place jello in 2-quart bowl. Add drained crushed pineapple and cut up, drained mandarin oranges. Stir well, coating pineapple and oranges. Stir in cottage cheese. Fold in Cool Whip. Add marshmallows and stir until mixed. Chill for 2 hours.
Combine broccoli, bacon, onion and cheese. Mix together the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss.
Brown up the meat in frying pan. Add the vegetables and everything except the stock and starch. Cover and simmer until the vegetables are done.
Put peppers in blender with vinegar. Use about a 7-quart pan; put sugar and pepper mixture in and bring to a boil. Boil for 3 minutes and take off stove. Add Certo. Boil 1 minute longer. Let stand 2 to 4 minutes, then pour into jars. Makes approximately 6 to 7 jars.
Cut meat in small cubes. Braise until brown. Cover and simmer until done. Slice a small onion and braise until transparent. Cut 1 medium stalk of celery and fry until brown. Put in kettle. Add 2 cans bean sprouts and juice and 1 tablespoon brown sugar with 1/2 bottle soy sauce. Bring to boil and thicken with cornstarch. Cook until transparent.
Place chicken in bottom of a 9 x 12-inch casserole dish. Mix soups, broth and all but a small amount of stuffing. Place half of mixture over chicken, then add another layer of chicken, topped with soup and stuffing mix. Sprinkle with remaining stuffing. Bake at 400° for 30 minutes.
In a medium bowl, mix refried beans, green chilies and taco seasoning mix. Spread on 12-inch platter.
Mix first 7 ingredients in a small bowl. Mix oil and olive oil in blender. Slowly add vinegar, then add dressing from small bowl. Chill.
In a large bowl, mix instant pudding with 2 cups cold milk until pudding gets stiff. Fold in Eagle Brand milk. Fold in Cool Whip which has been defrosted (don't add frozen) until well blended.
Butter a 9 x 12-inch Pyrex pan. Crush Oreos in blender until powdery. Remove 1/2 cup crumbs and set aside. Mix remaining crumbs with butter. Press onto bottom and up sides of the glass pan.
Use apple slicer to core apples; cut into 1/2 inch chunks. Add pineapple, grapes, marshmallows.
Chop or grind apples and put the tomatoes through grinder. Add the rest of ingredients; cook slowly for 3 hours. Put in cans and seal. Makes 15 pints.
Cream butter, brown sugar, sugar, eggs and vanilla. Combine flour, soda and salt; add to creamed mixture. Stir in nuts and chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes, until light brown. Makes 6 dozen.
Cook rice as directed. Mix the corn and soup with the rice. Put into casserole dish. Sprinkle with grated cheese. Put in oven only until hot.
In large pot or Dutch oven, lightly brown hamburger, sausage and turkey over medium heat. Drain and add onions, onion soup mix, celery and tomato items. Bring to a slow boil; add remainder of spices and bring back to boil. Cook for about 45 minutes at a slow boil. Add 1 quart water and all beans. Bring back to boil, cover and continue to cook slowly for 4 to 6 hours, stirring occasionally. Serve hot with crackers and fresh corn bread. Makes about 2 gallons.
Mix 1/2 can soup, broth and eggs. Toss with stuffing. Spread in baking dish. Sprinkle chicken on top. Mix remaining soup and milk. Pour on top of chicken. Sprinkle pimentos on top of this. Cover and bake at 350° for 45 minutes. Remove cover the last 10 minutes.
Mix and bake in greased pan for 45 to 50 minutes at 300°. Do not open oven door for 30 minutes.
Flour cube steak. Brown on both sides. Remove steak.	Pour soup into steak drippings.	Add water and stir until well blended. Put steak back into pan. Cover and simmer for 20 to 30 minutes. This is also delicious when cooked in a crock-pot on low for several hours.
Combine all ingredients except breadcrumbs, butter, 1/4 c. cheese and 1 tsp. Italian seasoning. Transfer to a casserole dish. Sprinkle top with remaining cheese. Combine breadcrumbs and remaining Italian seasoning and sprinkle on top. Drizzle butter over top. Cover dish and bake at 350° for 30 minutes.
Melt butter in 4-quart saucepan, saute onions until tender (about 15 minutes). Stir in flour and salt, add water and beef stock base, bring to a boil. Reduce heat, cover and simmer 30 to 40 minutes. Stir in milk. Heat to serving temperature. (Do not boil.)
Cook beef until crumbly and lightly browned. Blend in mushrooms and liquid, tomato sauce and paste, oregano and water. Simmer 15 minutes.
Arrange one layer of graham crackers in bottom of a 9 x 13-inch pan. Combine next three ingredients in bowl. Mix well. Spread 1/2 mixture over graham crackers. Add a second layer of crackers and remaining pudding mixture. Top with third layer of crackers. Spread with a chocolate icing. Chill for 6 hours or longer. Serves 12.
Preheat oven to 400°. Place bread slices on heavy large cookie sheet. Brush both sides of bread with oil. Bake until golden brown, about 10 minutes; cool.
Heat oil, garlic and onions; cook to tender, then add pork and beans, kidney beans, lima beans, brown sugar, white sugar, vinegar, ketchup, mustard, salt and pepper. Mix all together. Cook or bake at 350° covered 30 minutes.
Put chips in bottom of casserole dish. Mix soup, Ro-Tel tomatoes and chicken together. Pour on top of chips and grate cheese on top. Bake for 20 to 25 minutes at 350°.
First Layer: Mix flour, pecans and butter and press into baking pan. Bake 15 to 20 minutes at 350°. Let cool.
Rinse mushrooms quickly and wipe with a damp towel. Combine the above ingredients and pour over the mushrooms. Cover and refrigerate for at least 12 hours. Stir occasionally.
Mix mayonnaise, vinegar and sugar together and set aside. Mix all other ingredients together. Add mayonnaise mixture. Mix well. Refrigerate overnight. Toss before serving.
Heat oven to 350°. Have cookie sheets ready. Mix flour, salt and cinnamon. Put remaining ingredients into a large bowl. Beat with electric mixer until well blended. Gradually add flour mixture, beating just until blended. Drop heaping teaspoon 1 1/2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes at 350° until lightly golden. Do not overbake. Remove to wire rack to cool. Can be pressed with a fork dipped in sugar for a crisper cookie.
Beat eggs and grated cheese together (add a little salt and pepper). Pat one pack of rolls on bottom of cookie sheet. Put in layers: ham, Genoa salami, Swiss cheese and Provolone cheese. Pour egg mixture on top of Provolone cheese, leaving some to brush on top. Then place 2nd pack of rolls on top. Pinch edges together. Brush remaining egg mixture on top. Bake at 350° for 1/2 hour or until rolls are lightly browned. Cut into sandwiches.