HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, oil, sugar and vanilla. Continue beating until foamy, adding zucchini and pineapple. Combine flour, soda, salt, baking powder, nuts and currants; stir into above mixture until blended. Divide loaves. Bake in greased and floured pans at 350° for 1 hour. Cool and turn out.
In medium saucepan, combine sugar, cocoa, salt, butter and milk. Cook until mixture comes to boil. Let boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla. Stir to blend. Drop by teaspoon onto wax paper. Let cool until firm. Store in tight container.
Mix flour, oats, soda, cinnamon and salt in medium bowl. In another bowl, beat butter and sugars until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually add flour mixture; blend well. Stir in nuts and 1 1/3 cups raisins. Drop by cookie scoop or 1/4 cup onto greased baking sheet and spread into 3-inch circle. Bake at 350° for 14 to 16 minutes or until firm and lightly brown. Cool on sheets for 2 minutes, then remove to racks to cool completely. May decorate with icing if desired. Makes 40 large cookies.
Boil water, cranberries and sugar until berries pop. Stir to keep from sticking. Turn burner off. Add marshmallows and jello; stir until marshmallows melt. Let cool. Add apples, celery and pecans. Pour into mold and chill.
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan. Mix butter with 1 cup sugar until blended, then beat in eggs, one at a time. Stir dry ingredients together. Blend with creamed mixture. Mix in sour cream. Pour batter into prepared pan. Scatter the chocolate bits evenly over the batter, then sprinkle with the remaining 1 tablespoon sugar and pecans (if desired). Bake at 350° for 35 minutes or until cake just begins to pull away from sides of pan. Serve warm or cooled (do not refrigerate).
Pour 2 cups warm water over it; stir until smooth. Bake in 350° oven until done, when toothpick comes out clean.
Preheat oven to 325°. Cream the sugar and Crisco. Add other ingredients; mix well. Bake at 325° for 1 hour. Very moist cake.
Cream the cream cheese and margarine well. Add powdered sugar (sifted) and flavoring. Cream very well. Be sure cake is completely cool before frosting.
Cover figs with jello and sugar. Let stand 45 minutes. Cook slowly 5 minutes. Raise heat, but don't bring to a boil. Cook 15 minutes or until thickens. Put in hot jars and seal.
Spread muffin halves with mustard; top with beef, sauerkraut and cheese. Place on a baking sheet and broil until cheese melts. Cut each muffin into quarters. Makes 32.
Pour liqueur (or other liquid) over warm brownies just out of the oven. Let cool completely. Crumble half of brownies into glass bowl; will be very sticky. Spread half of mousse over brownies. Sprinkle with half of chips. Spread half of whipped topping over all. Repeat layers and top with chips for decorations. Can be made 1 day ahead. Serves 20 +.
Scoop out centers of 8 onions. Leave shell 1/4-inch thick. Chop enough centers to make 1 1/2 cups. Blanch onion cases in boiling water for 5 minutes. Turn upside-down on rack to drain.
Brown turkey, onion and green pepper in heavy skillet. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaves before serving. Serves 4.
Cream margarine and 1 cup sugar. Add eggs (one at a time), creaming after each addition. Add lemon rind. Sift together the flour, baking powder and salt. Add, alternating with milk; blend well after each addition. Add chopped nuts, if desired. Grease long loaf pan. Bake at 350° for 1 hour. Cool 5 minutes. Prick bread all over.
Line casserole bottom with bacon. Add layer of sliced potatoes, then layer of salted chicken, layer of sliced tomatoes, onions and green pepper. Season to taste. Repeat until bowl is full. Pour sour cream over casserole and sprinkle bread crumbs on top. Cover and bake at 375° for 1 1/2 or 2 hours.
Cream margarine and sugar until light and fluffy. Add flour and mix well. Gather crumbly mixture and work between hands until warmth makes smooth dough. Roll dough on countertop or lightly floured board with palms of hands into logs 1/2-inch in diameter, long enough for your cookie sheet (add sections until correct length). Place logs on lightly greased cookie sheet. With side of little finger or handle of wooden spoon, press a groove lengthwise down middle of each log. Bake in 375° oven for 10 minutes. Remove and fill groove with jam. Return to oven and bake 10 minutes more until dough is set and very light golden. While hot, brush with glaze.
Spread bread with mustard. Cut in cubes. Place in bottom of buttered casserole. Crumble corned beef on top. Stir sauerkraut, soup, water and relish. Pour over corned beef. Cut cheese slices in triangles and put on top. Bake at 375° for 25 minutes. Serves 6 to 8.
Cut flour tortillas into triangles. Dip into deep fryer for 1 1/2 minutes. Remove and sprinkle with cinnamon and sugar mixture.
Fry onion, pepper and pimento in fat until light brown. Add potatoes, ham and seasoning; cook until thoroughly heated. Serves 4.
Mix eggs, pumpkin and evaporated milk. Mix ginger, sugar and cinnamon together and then add to the liquid mixture; mix well. Pour this all into ungreased 9 x 13 cake pan (glass works best). Sprinkle dry cake mix over this. Drizzle melted butter over top. Sprinkle chopped pecans on top. Bake 1 hour at 350° or until a knife comes out clean when inserted into the center. Best served warm and topped with whipped cream.
Heat water and sugar in 2-quart saucepan to boiling (1 minute). Add cranberries. Heat to boiling (5 minutes). Stir in gelatin until dissolved. Stir in pineapple with syrup and celery. Pour into 6 cup mold or 8 individual molds. Refrigerate until firm, 6 hours. Unmold on salad greens. Garnish with sour cream and, if desired, pineapple chunks.
Melt chocolate and margarine in double boiler. Add sugar very slowly. Mixture will be very stiff. Very slowly add milk and salt and continue stirring over heat until smooth. Keeps nicely in refrigerator for days. May be reheated. Make a sandwich of yellow cake and vanilla ice cream and top with fudge sauce.
Grease 9 x 13-inch pan. Sprinkle rice over bottom of pan. Heat soups and milk in saucepan. Pour over rice. Place chicken pieces on top. Sprinkle onion soup over; seal pan with foil. Bake at 325° for 2 hours and 15 minutes. (No peeking!)
Beat egg whites. Cream sugar and butter. Add egg yolks. Sift flour, soda or baking powder and add to mixture along with sour cream. Add vanilla flavoring. Fold egg whites into mixture. Put cake in greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Beat eggs one at a time. Add other ingredients and beat until smooth. Pour into a well-greased tube pan. Bake at 350° for 45 to 50 minutes. Cool before removing from pan.
Heat oven to 350°. In a medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk and mix well. Lightly spoon flour into measuring cup. Level off.
In large bowl, mix thoroughly 1/4 cup soup, ground beef, bread crumbs, onion and egg. Shape firmly into 6 oval patties of even thickness. Spray 10-inch skillet with vegetable cooking spray. Over medium-high heat, cook half of patties until browned on both sides. Remove; set aside. Repeat with remaining patties. Spoon off fat.
Combine all ingredients. Let set 2 hrs. in refrigerator. Add garlic. Shake well and use.
Brown hamburg and onion. Cube Velveeta and melt in crock-pot. When cheese is nearly melted add rest of ingredients. Stir well and let set enough to heat thoroughly.
Mix Cheddar, Jack, olives and onions in medium size bowl; add seasoning and enough mayonnaise to get the mixture to stick together. Spread thin layer on rye breads and sprinkle with Parmesan. Broil until cheese begins to bubble or until slightly brown, about 5 minutes. Excellent!
Cook ground beef. Add to broth, V-8 juice and 2 cans of cream soup. Add vegetable cans. Cook and heat. Serve warm.
In large bowl, combine pudding mix and milk. Gently fold mixture into ice cream. Pour into prepared shell. Cover and freeze until firm, several hours.
Place apricots in saucepan with enough water to cover and bring to boil over medium heat. Reduce heat; cover and simmer until fruit is soft (about 20 minutes). Drain and reserve about 3/4 cup of fruit liquid. Cool. Puree fruit in food processor or blender with reserved fruit liquid. Add lemon juice and sugar to fruit and puree 30 seconds longer. Pour into 8-inch square pan; place in freezer and stir every 15 minutes until creamy. Cover and freeze until semi-hard. Yield: 4 servings. Approximate calories/serving: 150.
Cook zucchini in saucepan with onion in salted water; boil until soft. Drain. Combine soup and sour cream; stir in carrots. Fold in squash, onion and cheese. Combine stuffing and butter. Put 1/2 stuffing mixture in bottom of baking dish; put vegetable mixture over it. Sprinkle rest of stuffing on top. Bake for 40 minutes at 350°.
Mix pudding, milk and confectioners sugar. Put in refrigerator for 5 minutes. Fold in Cool Whip. Store cake in refrigerator until serving time.
Mix together well all ingredients except powdered sugar. Pour in greased 12-inch shallow pan. Bake 30 minutes at 275°. Pour back into mixing bowl and stir in powdered sugar. Mix well. Drop by spoonfuls on wax paper. Cool.
Combine sugar, milk, cocoa and margarine. Cook 1 minute at hard boil. Add peanut butter and oatmeal. Stir until mixed. Drop by tablespoon onto wax paper. Let cool.
In a large saucepan, combine soup mix and water; bring to a boil. Add spaghetti and cook for 20 minutes. While this is cooking, brown meat and drain fat. Stir in tomato sauce and pasta, parsley, oregano and basil. Add to onion soup and spaghetti. Heat. I serve this with Parmesan cheese on top.
Dissolve lemon gelatin in 2 cups boiling water. Add marshmallows and chill until partially thickened. Fold in cottage cheese, pineapple and whipped cream or topping. Turn mixture into an 11 x 7-inch pan. Chill until firm. Dissolve strawberry gelatin in 1 3/4 cups water. Chill until partially thickened. Spread over first layer. Chill again for several hours or overnight.
Put in saucepan and melt; pour over Chex cereal and mix well. In large bag, put sugar in; add cereal mix and shake well to coat cereal.
Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Fill shell with remaining whole berries; pour cooked berry mixture over top. Chill at least 3 hours or until set.
Boil together the sugar and vinegar. Pour this mixture over the other ingredients. Let stand 12 hours in refrigerator. Pour off excess juice before serving.
Mix salad oil, sugar and eggs, adding eggs one at a time. Add zucchini. Sift together flour, baking powder, salt and cinnamon. Add to mixture. Add pecans. Bake 1 hour at 325° in 2 greased and floured loaf pans. Delicious.
Combine cream cheese, Worcestershire sauce, milk, beef and onion. Form into ball. Chill. Roll in chopped pecans and serve.
Combine bananas and fruit juices. Mix well. Add water, sugar and Jell-O. Mix well. Freeze. Thaw 1 hour before serving. Add Sprite.
Combine garlic, mustard, vinegar and pepper; whip well. Add oil in a slow stream, whisking constantly until slightly thickened. Fold in basil and parsley.
Sprinkle pork chops with salt and pepper. Brown well on all sides in oil in a large frying pan. Remove chops from pan and reserve. Pour off and discard all but about 1 tablespoon of the pan drippings. Remove casings from sausages and crumble meat into same pan. Mix in onion and mushrooms. Cook, stirring until onions and sausage brown lightly. Mix in garlic. Return pork chops to pan, spooning sausage mixture over them. Pour in wine or broth and tomato sauce. Sprinkle with herbs. Bring to boiling. Cover; reduce heat and simmer until pork chops are tender, 35 to 40 minutes. Serve chops with sauce spooned over.
Bake at 500° for 15 minutes. Grease pan. Serves about 6 people.
Cream butter, sugar, and flour as for pie crust. Add pecans. Form into small balls and bake in hot oven. When slightly cooled, roll in powdered sugar.
In a mixing bowl, beat cream cheese, Cheddar cheese, milk, onion, and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about 1 c. each). Shape first portion into a ball; roll in cracked pepper. Add the blue cheese to the second portion; mix well, shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Remove from refrigerator and let stand 15 minutes before serving. Serve with crackers.
Cook chicken with water and salt until tender. Remove chicken from broth and cool. Debone chicken and cut meat into bite size pieces. Set aside. Bring broth to a boil; add pepper. Combine dry ingredients. Cut in shortening until mix resembles meal. Add milk to moisten. Turn onto floured surface and knead 4 to 5 times. Pat dough and roll into 1/4-inch thickness. Cut into 2-inch strips and drop into boiling broth. Leave strips covered with flour to thicken broth. Reduce heat and simmer for 8 to 10 minutes. Add chicken. Makes 4 to 6 servings.
Mix all ingredients together. Put in greased pan, 9 x 13 x 2-inch. Bake at 350° for 1 hour or until cake is brown and leaves edges of pan.
Melt chips and 14 oz almond bark in 2 qt bowl. Continue stirring until smooth. Stir in marshmallows, peanuts, and cereal. Pour onto greased 12-inch pizza pan. Top with sliced and drained cherries and sprinkle with coconut. Melt remaining 2 oz bark until smooth. Drizzle over coconut.
Cook onions in butter in a large skillet until transparent and golden. Place onions in a casserole dish; top with a mixture of sour cream, soup, cheese and 1 cup of bread stuffing. Sprinkle 1/4 cup of stuffing over top; dot with butter. Bake in a 350° oven for 20 minutes, until bubbly.
Bring sugar and syrup to boil. Remove from stove and add peanut butter and cereal. Stir until well mixed and spread in a 10 x 15 cookie sheet.
Layer rice, chicken chunks and broccoli. Mix together the soup, chicken broth, mayonnaise, lemon juice and curry. Pour on top. Sprinkle stuffing that has soaked in margarine. Bake for 30 minutes at 350°.
Beat eggs and cream of tartar until foamy. Beat in sugar a tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Spoon meringue onto heavy brown paper in a 9 x 13-inch cake pan. Makes 9-inch square of meringue. Bake 1 1/2 hours at 275°. Turn off oven. Leave meringue in oven 1 more hour. Cool. Blend cream cheese, 1/2 cup sugar and vanilla. In chilled bowl, beat whipping cream until stiff. Gently fold in cream cheese mixture and marshmallows. Cover and chill 12 hours. Before serving, add one can of thickened fruit.
Drain tuna. Cook noodles just 5 minutes, drain. Mix succotash, onion and salt into bowl. Spoon half of the noodles into a buttered 2-quart baking dish; top with half each of tuna and vegetable mixture; repeat. Sprinkle with bread crumbs; drizzle milk over all. Bake until crumbs are golden brown. Bake at 350° for 30 minutes. Yields 4 to 6 servings.
Beat butter and peanut butter at medium speed until fluffy. Gradually add sugar and brown sugar, beating well. Add eggs and vanilla, mixing well. Combine oats and baking soda; add to butter mixture, mixing well. Stir in chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 10 minutes. Cool on cookie sheet for 5 minutes. Remove to wire racks to cool completely. Yields 7 dozen.
Scald milk, add sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water; add lukewarm mixture. Add beaten eggs. Stir in small amounts of flour until mixture is sticky and slightly stiff. Knead on floured board for several minutes. Let rise in warm area for 30 minutes. Divide into 2 balls. Set on kneading board with towel draped over for about 10 minutes to relax dough. Roll into desired thickness and cut into desired shapes. Place on lightly greased baking sheets and let rise another 30 minutes. Bake in 350° oven for about 25 minutes.
Preheat oven to 350°. You will need an 8 x 8 x 2 pan.
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup of flour. Beat in softened yeast and	egg. Add rest of flour to form soft dough. Cover and let rise until doubled. Turn out on lightly floured surface and divide in half. Roll each piece into a 12 x 8-inch rectangle, 3/8-inch thick.	Brush each with melted butter. Combine sugar and cinnamon. Sprinkle half on each rectangle. Beginning with long side, roll jelly roll fashion. Cut into 8 (1-inch) slices. In each of two 9 1/2 x 5 x 3-inch pans, mix brown sugar, corn syrup	and melted butter. Sprinkle with pecans and place	rolls on top.	Let rise until doubled. Bake at 400°. Remove immediately.
Mix juices and sugar; chill. Pour juice mixture over block of ice or ice ring in punch bowl. Add wines and stir. Serves 15 to 18.
Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour with salt. Add flour alternately with milk to creamed mixture, beating after each addition. Add coconut, lemon and vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes or until cake is done. Cool 10 minutes and remove from pan. Serves 12.
Trim excess fat and cut into chunks. Brown onions and lamb for about 5 minutes in olive oil. Scrape into casserole. Deglaze the pan with the wine, pouring it into the casserole. Add to the casserole the garlic, rosemary, tomato and enough stock to cover ingredients. Simmer 1 to 1 1/2 hours at 325° in oven or until lamb is tender.
Sprinkle sugar, lemon juice and salt over apples. Add celery, cherries, raisins, marshmallows and pecans. Fold salad dressing into whipped cream. Gradually fold into apple mixture. Chill. Makes 10 servings.
Brown hamburger and bacon in frypan; drain off excess fat. Place in crock-pot with rest of the ingredients. Cook on low overnight.
Cook beans just enough to thaw, then drain them. Mix soup and milk together. Layer half the beans, water chestnuts and soup in a baking dish. Repeat. Top with onion rings. Bake at 350° for 30 to 40 minutes, or until bubbly.
Grind together bologna and cheese. Cook beef until lightly browned; stir in bologna mixture, sauce and spices. Spread on top and bottom halves of buns. Garnish with cheese if desired. Bake in preheated 450° oven for 10 to 12 minutes.
Begin with a large mixing bowl as mixture increases in volume. Beat milk until stiff. Gradually add sweetener and thawed orange juice, blending well. Spoon into small containers and freeze.
Mix together nuts, sugar and cinnamon. For thick layers, use a 13 x 9-inch cake pan. For thinner layers, use a 1/4-inch sheet cake pan. Spray with cooking spray.
Cream butter; add sugar gradually, creaming until light. Add eggs and vanilla and beat until fluffy. Sift dry ingredients together; add to creamed mixture alternately with milk, beating after each addition. Beat 1 minute. Bake in 2 greased and lightly floured 9 x 1 1/2-inch round pans at 350° for 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool.
Brown onions and pepper in oil or bacon drippings. Add other ingredients and bake 1 hour at 350°. Put cooked bacon on top.
Heat oven to 325°. Lightly grease two cookie sheets. In large bowl, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low and add flour and oatmeal. Increase mixer speed gradually and beat until just blended. Stir in raisins and nuts. Drop heaping tablespoonfuls of dough 2 1/2 inches apart onto prepared sheets. Bake 1 sheet at a time for 17 minutes or until edges are lightly browned. Cool on sheets 5 minutes before removing to racks to cool completely. Makes 2 dozen.
Combine all ingredients in saucepan. Bring to a boil. Reduce heat; cover, simmer 10 to 14 minutes or until carrots are tender.
Place corn in bottom of greased baking dish. Add chopped onion. Brown hamburger with 1/2 teaspoon salt and spread over chopped onion. Add the tomatoes. Cream the cooked potatoes with 1/2 teaspoon salt, 1/2 stick margarine and small amount of milk. Spread creamed potatoes on top of tomatoes in dish. Bake at 350° until potatoes are lightly browned on top.
Preheat oven to 400°. Spray mini heart pan with vegetable pan spray. Stir seasonings into melted butter. Using second smallest heart cutter (from 6-piece heart graduated cookie cutter set) cut 6 little hearts out of potatoes. Place one in center of each cavity. Brush with seasoned butter. Divide remaining potatoes among the cavities; make 3 layers in each one. Brush between layers with seasoned butter and sprinkle with small amount of cheese. Bake 30 to 35 minutes or until fork-tender. Let potatoes set for 5 minutes before taking out of pan. Invert to remove.
Combine soup and milk. Stir in lemon juice and pepper; pour over washed chicken. Bake at 325° until tender. Garnish with lemons before serving. (The soup mixture serves as a gravy.)
Heat oil in a large	pot. Brown garlic. Add ham, sausage and onion.	Cook for 5 minutes. Add celery, lentils, water, salt and hot sauce.	Bring to a boil. Cover and reduce heat to low and simmer 24	hours.	Add chopped spinach. Cook 10 minutes. Makes 4 quarts.
Mix all ingredients (in order given). Pour into pie shell. Turn pecans right side up. Bake at 350° for 50 minutes.
Drain pickles; discard juice. In large pan, mix pickles, sugar and Tabasco. Return all to the gallon jar and seal. Turn jar several times a day for 2 days. Pickles can be put in one-pint jars and sealed.
Combine yeast and 1/4 cup warm water in a small bowl; set aside. Combine 2 cups hot water, oil, butter, sugar and salt in a large bowl; stir until butter melts. Cool to lukewarm. Stir in yeast mixture and 2 eggs. Gradually add 3 cups flour, beating well. Add enough remaining flour to form a soft dough.
Peel, core and cut tomatoes into 1 1/2-inch pieces and put into a large saucepan. Add lemon peel, juice and salt. Tie spices in cheesecloth bag and add. Stir in sugar; boil. Add Certo and bring to a rolling boil for 1 minute. Stir constantly. Remove from heat. Let stand for 5 minutes and put into hot, sterilized jars.
Mix all ingredients together.	Put in bowl. Chill for couple of	hours before serving.	May also put in oblong dish and freeze. Cut in slices to serve.
Mix in bowl. Roll into balls, then roll in coconut. Place on waxed paper.
Cream shortening and sugar. Beat until creamy. Add vanilla. Combine flour, cream of tartar and baking soda; mix together with shortening. Fold in Rice Krispies. using a teaspoon, place dough on lightly greased cookie sheet. Press each cookie lightly with fork. Bake at 350° watching carefully for 9 to 10 minutes. Yield: approximately 6 dozen.
Cream sugar, egg and lard. Add remaining ingredients and mix well. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Crumble ground beef into frying pan; add green pepper. Cook until ground beef is brown; drain. Mix in chili powder, tomato sauce, tomato paste, olives and water. Simmer for 6 to 8 minutes. Place 2 tortillas in 12 x 7-inch baking dish. Top with 1/2 meat mixture and 1/2 of both cheeses, then place 2 more tortillas over that layer. Then top with rest of ground beef and other halves of both cheese. Bake for 8 to 10 minutes at 350° or until cheese is melted. Can also microwave for 5 to 10 minutes or until cheese is melted, if desired. Top with shredded lettuce, sour cream and tomatoes.
Mix all ingredients, saving shrimp until last. One can is plenty, but if you really love shrimp, add a second can. Serves 12 to 14 people.
Mix all the ingredients. Bake in iron skillet at 350° to 375° for approximately 45 minutes.
Arrange the ingredients in the order listed in a large dish. Cover and chill for 24 hours.
Mix and put in ice cream freezer and mix until done. Very soft, but a smooth taste. Makes 1 gallon.
Blend ingredients, except parsley. Stir or shake parsley in mixture in airtight container. May be used as any other chicken style seasoning.