HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs slightly in large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda and salt. Then stir into egg mixture until well blended. Stir in walnuts. Spoon butter into 2 well-greased loaf pans. Bake at 375° for 1 hour or until center springs back.
Rinse, drain and chill macaroni. Add celery, onion and lobster. Gently mix in salad dressing and Ranch dressing.
Combine first four ingredients, mixing until smooth. Spread on tortillas and roll tightly. Refrigerate overnight and slice before serving. "These get hotter as they warm to room temperature."
Peel tomatoes and chop. Chop other vegetables. Boil all ingredients, except vinegar, together for two hours, or until soft and broken. Add vinegar and boil for one hour, stirring frequently. Put in jars and seal while hot.
Brown ground beef. Combine picante sauce, water and tomato sauce. Stir 1/2 of chilies, 1/2 cup of cheese and 1/2 can of onions; mix well. Pour 1/2 of remaining sauce on bottom of a 10-inch round baking dish. Stuff shells with beef mixture. Top with remaining cheese and chilies. Bake, covered, at 350° for 30 minutes. Bake, uncovered, for 5 minutes longer.
Mix ingredients in saucepan. Cook over medium heat, stirring constantly until you can't stir anymore. Remove from heat and pour onto wax paper. Knead until completely cool. Store in airtight plastic container.
Heat oven to 350°. Grease and flour rectangular 13 x 9 x 2-inch pan. Mix half of the cake mix (dry), margarine, brown sugar, water and eggs in a large bowl until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes. Sprinkle with marshmallows. Bake 10 to 15 minutes or until marshmallows are puffed and golden. Heat frosting in 1-quart saucepan over medium heat, stirring constantly, until thin. Drizzle over top. Cool completely. Makes 35 squares.
Combine dry ingredients in bowl; mix well. Add buttermilk and cracklings; mix well. Shape into patties; place on greased cookie sheet. Bake at 450° for 30 minutes. Yields 6 to 8 servings.
Combine first 7 ingredients. Season with remaining ingredients. Pour dressing just enough to cover ingredients. Serve with tortilla chips or party crackers.
Blend muffin mix, milk and eggs. Add corn, cheese, chilies and salsa. Blend. Spread into lightly buttered iron skillet. Bake at 400° for 45 minutes.
Mix all ingredients together, except potato chips. Put into baking dish. Sprinkle chips on top. Bake at 450° for 20 minutes.
In saucepan, combine orange and pineapple juice, sugar, egg and 1 tablespoon lemon juice. Boil over medium heat, stirring constantly. Let cool. When cool, fold in whipping cream.
Trim fat from steak and cut into serving size pieces. Combine flour, salt and pepper. Dredge steak in mixture and pound into steak with meat mallet. Brown steak in oil in large skillet. Place in shallow 2-quart casserole.
Combine cornstarch, sugar, salt and cherry juice in saucepan. Cook and stir over medium heat until mixture thickens and boils. Remove from heat and add butter, cherries and lemon juice. Pour into pastry-lined pie pan; cover top with crust. Seal and flute edges. Make slits in crust to permit steam to escape. Bake at 400° for about 15 minutes. Reduce heat to 350° and bake 30 more minutes, or until crust is brown.
Bake pie shell. Cool. Combine gelatin, sugar and salt in a saucepan. Add milk. Slowly add beaten egg yolks. Add peanut butter. Cook, stirring constantly, over medium heat until mixture is smooth. Remove from heat. Chill until slightly thickened. Beat egg whites until frothy. Beat in brown sugar gradually until stiff peaks form. Fold into peanut butter mixture. Fold in whipped topping. Pour into shell. Chill until firm. Garnish with additional whipped topping and shaved chocolate chips.
Cook ingredients until very tender. Melt 6 tbsp. butter in a large cooker, add 4 tbsp. flour, blend over low heat until bubbly. Stir in 2 c. of milk, add cooked potato mixture.
Cook zucchini in boiling water 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained zucchini. Combine stuffing and butter. Spread 1/2 of stuffing mixture in bottom of 11 x 13-inch pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetable mixture. Bake at 350° for 25 to 30 minutes.
Sift together flour, salt and baking powder. Melt together butterscotch morsels and shortening. Add eggs, one at a time, and add vanilla. Mix dry ingredients to egg mixture and nutmeats if you wish. Bake in 13 x 9-inch greased pan at 350° for 20 to 25 minutes. Cut while still warm.
In 2-quart saucepan over medium heat, combine butter, sugar, milk and cocoa. Bring to a boil. Boil for 3 minutes. Remove from heat and add peanut butter and vanilla. Mix well, then stir in oats. Spoon out on greased cookie sheet. Let cool.
Grate apples. Immediately combine with lemon juice to prevent discoloration. Blend in remaining ingredients. Serve dip at once with chips, crackers or vegetables. Makes almost 1 cup.
Mix pudding with 2 1/2 cups of milk. Separately, mix sugar, margarine and cream cheese together. Combine with pudding. Fold in Cool Whip. Line bottom of new flowerpot with foil. Using a food processor, put Oreos in, a few at a time, until fine with the appearance of dirt. Begin layers with Oreos, pudding mix, etc., ending with Oreos on top. Can garnish with silk flowers for centerpiece.
In large bowl, mix the cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve hot. Great with Ritz crackers.
Break broccoli and cauliflower into bite size pieces. Slice other vegetables, except olives.
Measure and sift together flour, soda and salt. Cream butter and sugar together. Add eggs and vanilla; stir until well mixed. Stir in mashed bananas. Fold in dry ingredients. Add nuts. Put in well-greased 9 x 5 x 3-inch loaf pan or an 8-inch square pan. Bake at 325° or 350° for 55 to 60 minutes.
Arrange chicken in 8 x 4 x 2-inch baking dish. Drizzle butter over chicken. Bake at 375° for 40 minutes. Place cooked and drained broccoli around chicken. Blend soup, milk and cheese; pour over chicken and broccoli. Top with bread crumbs and sprinkle with paprika. Bake 20 minutes longer. Yields 4 servings.
Dip chicken in buttermilk. Combine flour, cornmeal, salt, paprika and black pepper in brown paper bag. Put chicken in bag and shake to coat. Do this 1 hour ahead of cooking time for coating to set. Heat oil and fry 30 or 40 minutes until done. Handle chicken as little as possible while frying.
Mix together and freeze. Take out of freezer 15 minutes before using. Cut into 24 squares.
Beat all ingredients except rice krispies and oatmeal. Stir them in after ingredients are mixed. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with fork slightly. Bake at 375° for 10 minutes. While hot sprinkle with powdered sugar.
Melt shortening; add onions, meat, salt and pepper; brown. Add cooked rice. Grease 9 x 13-inch pan or any baking dish.
Cook broccoli and drain. Add next 4 ingredients and mix. Pour into casserole dish. Top with cracker crumbs and bake at 350° for about 45 minutes.
Freeze dough 15 minutes. Cut dough into 30 (1/4-inch thick) slices. Place 4-inches apart on ungreased cookie sheets. Using thumb and forefinger, pinch in each slice about 2/3 of the way down to shape face. Press a pretzel on each side of larger end for antlers. Press in chocolate morsels for eyes. Bake at 350° for 9 to 11 minutes or until lightly browned. Remove from oven and press in red candy M&M's for nose. Let stand 2 minutes. Remove to wire racks to cool. Yields approximately 2 1/2 dozen cookies.
Make pie crust and line cupcake tins. Cut up dates, cherries and nuts. Mix brown sugar, margarine and eggs. Pour over dates, cherries and nuts until nearly full. Bake at 375°.
Cut bagels in half. Place on cookie sheet. Spread pizza sauce on top of bagels. Add toppings of your choice. Spread shredded cheese on top. Bake in a 400° oven until cheese melts. Great for after school snacks, lunch or slumber party treats.
Chill juice and nectar almost to a freeze. Combine remaining ingredients in punch bowl. Can be decorated with 1 small jar maraschino cherries, drained. Makes about 20 servings.
Mix all the ingredients together and bake in a 375° oven for 30 minutes.
Heat milk, sugar, salt and shortening to melt shortening. Cool. Add this to 2 cups of the flour. Add egg and beat well. In separate container, dissolve yeast and 1 teaspoon of sugar in water. Add this to first mixture and beat until small bubbles form. Then fold in 2 more cups of sifted flour. Mix well with spoon, dough will be very soft. Might need to add a little flour to be able to handle. Store in refrigerator until ready to use (overnight). Remove from fridge and cover; let it rise once in a warm place, about 2 hours. Then roll and make into your turnovers or just plain rolls. I let these rise about 2 hours in warm kitchen. Cook at 400° about 15 to 20 minutes or until well browned. You can make this early in the morning and use for dinner that night. Makes 36.
In a 6 to 8-quart kettle, combine the whole chicken, water and onions. Cover; bring to a boil over high heat, then reduce to medium and simmer until meat pulls easily from bones, about 1 hour.
Slice eggplant in 3 centimeter thick slices. (Optional: Peel eggplant.) Sprinkle with salt, cover and let stand 30 minutes. Discard water which comes from eggplant and dry with paper towels. Saute eggplant with garlic and olive oil. Press and cook garlic in a small amount of olive oil. Cut hot pepper into thin strips. Place vinegar, garlic, hot pepper, black pepper and laurel leaf in a small pot and boil. Pour mixture over vegetables, cover and let sit for half a day in a cold place. Top with remaining ingredients and serve cold or at room temperature. Serve as a side dish with meat.
Dissolve jello in hot water. Add cold water; stir in pineapple. Place sliced bananas on the top; cover with marshmallows. Refrigerate to let jello stiffen.
Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and stir until chocolate is smooth. Add pretzels and peanuts to melted chocolate and stir until well coated with chocolate. Pour into buttered 15 x 10 x 1-inch jelly roll pan, spreading to edges of pan. Chill 20 minutes or until firm. Break into pieces. Store in airtight container. Yields 1 1/2 pounds.
Make hamburger patties; mix with bread crumbs, egg, seasoning and ground beef; form and pan-fry. Put cooked patties into crock-pot; cover with diluted ketchup. Add sliced green pepper (and onions, if desired, but not necessary). Simmer at least 3 to 4 hours.
Boil potatoes 15 minutes or until tender. Drain and cool slightly; cut into 1/4-inch slices. Add wines; toss gently. Let stand 10 minutes and combine.
Mix all vegetables. Combine other ingredients and pour over vegetables. Cover and refrigerate overnight. Good with barbecue!
Steam squash, onion and pepper for 10 minutes. Put in bowl and mix vegetables, crumbs, eggs and margarine. Put into greased 1-quart casserole. Sprinkle with cheese. Bake at 375° for 45 minutes.
Add tea bags and sugar to water in medium size pot. Bring to boil, then turn heat down to medium. Let simmer for 10 to 15 minutes. Let mixture cool, then add enough cold water to make 1 gallon.
In a medium saucepan combine potatoes, onion, salt and water. Simmer, covered, for 10 minutes; set aside (do not drain). In another medium saucepan, melt butter. Stir in flour until smooth. Gradually add milk; blend until smooth. Simmer, stirring constantly, until thickened. Remove from heat. Add cheese; stir until cheese melts. Add undrained vegetables and Worcestershire sauce. Heat; do not boil. Sprinkle with paprika, if desired. Yields 5 cups.
Soften unflavored gelatin in 4 tablespoons cold water. Add boiling water; stir until dissolved. Add sugar and lemon juice. Add canned pineapple and juice; chill mixture until partly firm. Whip 2 packages Dream Whip and fold into partly set mixture. Use 9 x 13 x 2-inch pan. Place layer of cake, then layer of gelatin mixture; repeat layers until all is used. Refrigerate several hours or overnight. Then whip 1 package Dream Whip and spread on cake; cover with coconut. Trim with cherries.
Beat eggs; mix with oil and sugar. Mix dry ingredients together and then add vanilla. Mix all together and bake for 35 minutes at 350°.
Combine milk, soup and pepper. Pour over beans. Add 1/2 onions. Pour into 1 1/2-quart casserole dish. Bake at 350° for 20 minutes. Garnish with remaining onions and bake 5 minutes longer.
Sift flour and salt and place in a blender. Add eggs. Use the blender at low speed and add butter and milk, beating until the batter is the consistency of thick cream. Let batter stand for 1 hour before baking.
Lightly spray a large nonstick skillet with cooking spray. Add garlic and cook on medium-high until soft, about 30 seconds. Stir in broccoli cuts and cook for 1 minute. Add lemon juice and broth. Stir-fry broccoli until tender-crisp. Makes 4 servings.
Prepare fruit and vegetables. Mix all ingredients in a bowl. Add some pineapple juice, if desired. Mix well. Chill in refrigerator for 2 hours. Serves 6 to 8, as fruit cup, salad for light snack or dessert. Very colorful and easy salad.
Saute garlic and onions in oil. When garlic is brown and onion is transparent, add celery, carrots and green beans. Simmer for 3 minutes. Season with salt and pepper. Set aside.
Brown meat, onion and spices. Blend in pizza sauce. Put in 9 x 13-inch pan. Sprinkle Mozzarella cheese on top. Mix remaining ingredients and pour over cheese. Bake at 350° for 30 minutes. Serve with salad.
Cream the oil and sugar. Add eggs. In a separate bowl, make a paste with cocoa and food coloring. Add to oil, sugar, and eggs. Put flour in sifter and add salt. Take buttermilk and add a little flour and blend. Add a little buttermilk and continue until all four is mixed. Mix vinegar and soda. Add to mixture last. Bake at 350° for 25 minutes.
Crumble and brown sausage and onion in skillet. Drain. Mix with rice. Layer rice, krispies, sausage mixture and cheese in a lasagne pan. Continue until you have used up mixture. Beat 6 eggs with the 2 can of cream of celery soup, pour over the casserole. Bake 350 for 40 minutes.
Completely dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Using wire whisk, blend in Cool Whip; beat until smooth. Fold in fruit. Chill mixture until it will mound, about 15 minutes. Spoon into pie crust. Chill 2 hours or freeze until smooth. Excellent with orange gelatin; tastes like a creamsicle.
Sift all dry ingredients into large bowl. Cut in Crisco. Add egg. Add extract. Roll dough in tiny balls; place on ungreased cookie sheet. Press each ball with tip of baby finger. Dot each depression with red food coloring. Bake 10 to 15 minutes in 350° oven.
Sift flour and salt. Combine eggs and milk. Stir into flour mixture. Blend in melted butter. Refrigerate at least 1 hour. Brush bottom of 6 or 7-inch heavy skillet with salad oil. Place over medium heat until hot, not smoking. Pour 2 tablespoons batter in pan. Quickly tilt pan in all directions so batter covers pan (thin film). Cook about 1 minute. Flip. Cook about 30 seconds. Place hot crepe on towel to cool. Stack crepes between layers of waxed paper. Yields 30 to 32.
Mix all 3 ingredients in a bowl. Put chicken in 13 x 9 x 2 casserole dish. Pour cranberry mixture over chicken. Bake 1 hour (or more if needed) at 350° (uncovered).
Preheat oven to 350°. Sift flour and soda together; set aside. Add 1/4 teaspoon salt to egg whites and beat until stiff peaks form; set aside. Mix margarine, sugar, 1/4 teaspoon salt and 1 teaspoon vanilla. Add egg yolks, one at a time and beat well after each one. Add flour mixture, a little at a time. Alternate with sour cream, beginning and ending with flour mixture. Fold in egg whites and pour into greased tube pan. Bake for 1 hour or until tests done.
Pour water over Grape-Nuts. Let set until cool. Mix eggs, sugar, salt, butter, syrup and flavoring. Add Grape-Nuts. Pour into unbaked pie shell. Bake at 350° for about 50 to 60 minutes until set.
Preheat broiler. Rub	steaks	or chops with garlic. Brush meat with mixture of butter or olive oil, salt, pepper, paprika and Worcestershire sauce. Broil	at least 3-inches away from heat for 8 to 10 minutes on each side or to desired doneness. Serve with currant jelly or spicy sauce.
Melt hershey's bars, cool slightly. Stir in cool whip and pour into pie crust. Chill several hours. Serve cold.
Spread crescent rolls onto pizza pan and bake according to directions on the can. Spread cream cheese over pizza while still warm. Combine mayonnaise, sour cream and ranch dressing mix. Spread on top of pizza. Cut vegetables up into bite-size pieces. Place on top of pizza, then top with Cheddar cheese. Keep refrigerated until ready to eat.
Mix all ingredients together. Pour over large box of oyster crackers and toss to coat thoroughly. Store in airtight container. Best to make the day before using so the flavors will blend.
Grease an 8 or 9-inch square pan. In a large saucepan, combine brown sugar, margarine and dates. Cook over medium heat, stirring frequently until mixture is smooth, about 5 minutes. Stir in vanilla, cereal and nuts. Spread in prepared pan. Cool completely. Cut cooled bars into 1-inch squares. Coat all sides with powdered sugar. Makes 5 to 6 dozen.
Grease a 13 x 9-inch pan; place peaches in bottom of pan and sprinkle with nutmeg. Sift together flour, sugar, baking powder and salt; set aside. Combine butter, egg and milk; stir in sifted dry ingredients; mix well. Spoon batter evenly over peaches; bake at 400° for 30 minutes. Serve warm or cold with ice cream or whipped cream, if desired.
Combine jello, hot water and pineapple juice; chill until partially set. Mix cranberries and sugar. Add celery, pineapple and nuts. After jello is partly chilled, add first mixture and let jell.
Cream the butter and sugar until smooth. Add eggs. Beat well after each addition. Dissolve soda in buttermilk. Add flour and buttermilk alternately to butter mixture. Stir in dates, orange slices and chopped nuts. This makes a very stiff dough. Bake in small loaf pan to serve with tea or punch.
Remove skin from chicken. Melt margarine. Blend together the margarine, cheese and salts. Dip each piece in the mixture, then roll in bread crumbs. Place in baking dish and pour remaining margarine mixture on top. Bake at 350° for 1 hour or until done.
In large bowl, peel and dice potatoes. Combine all other ingredients. Toss and serve.
Combine all ingredients in casserole. Cover tightly; microwave on High (100%) for 8 minutes. Stir. If rice is not tender, cover and microwave an additional 2 minutes. Makes 4 servings.
Set out ice cream to get soft. Crush up Oreo cookies and mix with oleo. Spread in 9 x 12-inch pan to make a crust. Spread softened ice cream on top of Oreo cookie crust and put in freezer until ice cream is frozen. Pour jar of chocolate fudge over ice cream. Put Cool Whip over chocolate fudge. Decorate with crushed nuts or leftover cookie crumbs. Keep in freezer until ready to serve.
Wrap tortillas in damp towel and put in oven to steam for 15 minutes at 350°. Open shells and layer with hamburger, then onion and cheese. Put Velveeta, soup, chillies and milk in double boiler and heat through. Pour over top of tortillas. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and flour 13 x 9-inch glass baking dish. In large bowl, with mixer at medium speed, mix lard, 1 cup packed brown sugar and egg yolks until blended. Reduce speed to low; beat in flour, buttermilk, baking soda, baking powder, cinnamon, vanilla extract, nutmeg and cloves until blended. Spoon into baking dish. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1 cup packed brown sugar until sugar dissolves. Spread meringue over unbaked cake batter, covering top completely. Arrange pecan halves in 3 rows of 5 pecans each. Bake cake 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm.
Place zucchini, onion, carrots and celery in a pot. Add chicken broth just to cover vegetables. Add thyme and basil and simmer until vegetables are soft, about 45 minutes. Allow soup to cool slightly. Puree in blender, about 2 cups at a time. Makes 5 servings.
Cream together butter and peanut butter with granulated and brown sugars. Beat in egg and vanilla. Stir together flour, baking soda and salt and blend into the creamed mixture to make a smooth dough. Preheat oven to 375°. Shape dough into 1-inch balls and place in ungreased miniature muffin tins. Bake 8 to 10 minutes. Have miniature peanut butter cups ready, papers removed. Immediately after removing trays from oven, press a peanut butter cup into the center of each hot cookie until only the top of the candy shows. Let cool in pan for 10 to 15 minutes before removing the cookies to a tray for serving or to an airtight container for storage.
In a medium bowl, blend salmon, cream cheese, onions, lemon juice, horseradish and salt. Wrap in wax paper to form a ball. Chill one hour or until firm. Roll in parsley and nuts; chill until ready to use. Serve with crackers.
Sift together dry ingredients. Add eggs, shortening and sour milk. Mix until smooth. Add boiling water and vanilla; mix well. Pour into layer pans or one 9 x 13-inch pan. Bake in 350° oven approximately 30 minutes.
Shape about 16 meat balls from first 4 ingredients and brown in shortening; drain. Add remaining ingredients. Cover and cook over low heat 20 minutes. Stir now and then. Serve with cooked rice.
Cover meat with water. Add Creole seasoning. Place meat in crock-pot. Cook on high all day.
Spray a medium to large baking dish with a nonstick spray. Place venison in baking dish; slice onion on top of venison. Mix mushrooms with cream of mushroom soup; spread mixture over meat and onion. Cover; cook at 275° for 3 hours. Serve over cooked rice or noodles. Serves 4.
Combine milk, pineapple and lemonade in bowl; mix well. Fold in whipped topping and desired amount of food coloring. Pour into pie shell and chill for several hours before serving. Serves 6.
Put water and lemonade drink into blender. Cover. Liquify, with motor running. Remove feeder cap and add ice cubes until slushy.
Beat the cheese until smooth and gradually beat in the sugar. Blend the remaining ingredients until smooth. Add your favorite topping and chill.
Sprinkle fish with salt and pepper. Melt butter in shallow baking dish in 450° oven until butter is browned. Place fillets, flesh side down, in sizzling butter and bake for 5 to 10 minutes. Turn over and baste with butter in pan. Sprinkle each fillet with lemon juice, wine, Parmesan cheese and paprika. Return to oven for 5 to 10 minutes or until done. Broil briefly until lightly browned. Yield: 4 to 6 servings.
Preheat oven to 350°. Beat egg with electric beater until light and lemon colored. Gradually beat in sugar. Sift together flour, baking powder and salt. Fold into the egg mixture. Stir in apples, walnuts and vanilla. Butter the inside of an 8 x 8-inch pan and pour in batter. Bake 35 to 40 minutes. Serve with sweetened whipped cream.
Beat eggs until foamy. Add sugar and vanilla and beat until creamy. Sift dry ingredients and add to egg mixture. Stir in dates and nuts. Bake in greased 9 x 13-inch pan at 350° for 50 to 60 minutes. Makes 36 (1 x 2-inch) bars.
Mix dry pudding mix into Cool Whip. Add crushed pineapple (do not drain). Add remaining ingredients and mix well. Garnish with additional cherries and marshmallows, if desired. Serves 10.