HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 18 muffin cups or two 8 1/2 x 4 1/2-inch loaf pans; set aside. In large bowl combine flour, sugar, baking powder, lemon peel, salt, cloves and nutmeg. Add eggs, oil, juice and vanilla. Stir until just combined. Add squash. Spoon into muffin cups or loaf pan. Bake muffins 30 to 35 minutes or loaf 1 hour until toothpick comes out clean. Cool in pan.
Drain pineapple and pour in bottom of 13 x 9 casserole dish. Stir together sugar, flour, and cheese. Sprinkle over pineapple. Mix crackers and margarine and pour over cheese. Bake at 325° for about 30 minutes.
Mix all but nuts together thoroughly. Shape into ball. Chill overnight. Roll into nuts. Serve with crackers or vegetables.
Brown sausage and onion; add chopped vegetables and water. Cook on low until veggies are done. Season to taste.
Simmer for 15 minutes, clams with juice and lemon juice. Simmer in 1/4 pound margarine, onion, garlic, pepper, parsley, oregano and Tabasco sauce. Mix all ingredients together, including the bacon. To this mixture, add seasoned bread crumbs. Pour into ungreased 1-quart casserole. Top with grated Parmesan cheese. Sprinkle Cheddar cheese and paprika on top. Bake at 400° for 15 to 20 minutes or until bubbly.
Mix together and press in 13 x 9-inch baking pan. Bake at 350° for 15 minutes.
Mix cake mix with jello mix. Add water and mix. Add eggs, one at a time. Beat; add oil and beat well for 2 minutes. Bake at 350° in a greased and floured pan. Use time on box but don't allow to brown too fast as center takes more time.
Combine all ingredients in a blender and whip until frothy. Pour into chilled glass. Yields 1 glass.
Spread apples evenly in 8 x 8 x 2-inch baking dish. Place butter in small glass mixing bowl. Microwave on Low for 45 seconds to 1 minute until softened. Add remaining ingredients; mix until crumbly. Sprinkle over apples. Microwave on High for 10 to 12 minutes or until apples are tender.
Cream oleo and sugar. Add eggs and vanilla. Sift flour and add to mixture; add cocoa. Stir in coconut and pecans. Bake in long cake pan at 350° for 35 minutes.
Cook the tortellini to desired doneness as directed on package. Drain and rinse with cold water. Marinate in some of the dressing. In a large glass bowl or casserole with straight sides, cover the bottom with thin layer of dressing. Next layer cabbage, spinach, tortellini, tomatoes, mushrooms and green onions. Pour dressing over top; sprinkle with bacon. Cover and refrigerate until serving time. Makes 8 (1 cup) servings. This may be increased to any amount with just using a larger serving dish.
Peel, boil and shred potatoes. Mix all ingredients. Bake in 13 x 9-inch baking dish in 350° oven for 30 to 40 minutes or until golden and slightly crisp on edges. Prepare the day before, if desired.
Melt margarine in a 9 x 13-inch pan. Make batter of flour, sugar, milk and baking powder. Pour into margarine. Stir. Add fruit pie filling. Bake 40 to 45 minutes at 350°. Serve with ice cream or whipping cream.
Mix all ingredients. Then fold in zucchini and nuts. Bake 1 hour at 350°. Makes 2 loaves. Okay to freeze. It's very moist!
Melt butter in sauce pan. Saute celery and shallots until tender. Blend in flour. Stir, cook 5 minutes more over low heat. Add all other ingredients EXCEPT Half & Half and Tabasco. Simmer 20 minutes. Add warm Half & Half and Tabasco. Pour into mugs. Top with whipped cream. Serves 8.
Combine dry ingredients. Cut in shortening. Combine egg and milk and stir into cornmeal mixture. Dip hot dog (pierced with wooden skewer or popsicle stick) into cornmeal mixture. Deep fry at 375° until golden brown.
Mix lemonade concentrate with Eagle Brand milk; stir in Cool Whip. Spoon into pie shell.
Microwave: Microwave process cheese spread and salsa or tomatoes and green chilies in a 1 1/2-quart bowl on High for 5 minutes or until thoroughly heated, stirring after 3 minutes. Mix in cilantro. Serve hot with tortilla chips. Makes 3 cups.
Cook chicken breasts in water until nearly done. Add rest of ingredients and cook until done. When done, sprinkle with shredded Monterey cheese and serve.
Brown hamburger meat in a skillet with onion, then drain liquid off. Add soup and seasoning. Simmer 5 to 10 minutes on low heat, stirring to blend all flavors. Can serve on toasted buns or white bread. (Do not add water to soup.)
Mix all ingredients together well. Cover. Put in refrigerator for 4 days. Each day mix well with hands. On 5th day, shape into 5 logs and put in broiler pan. Bake for 8 hours at 150°. Cool, package and freeze.
Mix beef, bread crumbs, egg and salt. Shape into 50 small meat balls (1/2-inch). Place in shallow baking pan (13 x 9 x 2-inch). Broil until brown; turn once. In saucepan, cook onion and green pepper in margarine until tender. Stir in remaining ingredients. Pour over meat balls. Cover and bake at 350° for 20 minutes.
Roast garlic on a baking sheet in oven at 350° for 1 hour or for 10 minutes in microwave at full power. Let cool. Separate the cloves and peel.
Add ingredients together. Pour into 7 x 11-inch pan to congeal. Cut in squares and serve on lettuce leaf.
Cook noodles. Combine noodles, turkey, peas and carrots in large mixing bowl. In saucepan, combine soup, milk, water and cheese. Heat to boiling, stirring frequently. Pour cheese sauce over other ingredients and mix. Put in a 9 x 13-inch pan (buttered). Bake at 375° for 30 minutes.
Mix ingredients and add to first mixture. Heat thoroughly, stirring slowly. Serves 8 to 10.
In a large bowl mix all the Cool Whip and the milk; mix well. Stir in the pie filling and the pineapple; mix well. Stir in nuts. Cover and refrigerate until ready to serve.
Mix altogether with electric mixer. Heat oven to 325°. Bake until golden brown.
Bake or boil potatoes until tender. Drain (if boiled) and cool. Coarsely chop potatoes. Combine other ingredients and mix lightly with potatoes. Cover and chill at least 2 hours before serving.
Beat eggs and milk together. Add rest of ingredients. Put into ungreased crock-pot. Cook on low 8 hours.
Mix together cream cheese and powdered sugar. Add frozen berries and juice, pineapple, bananas, Cool Whip and nuts. Put in 9 x 13-inch Pyrex and freeze. Can be stored many days in the freezer and does not require a cover.
Cream shortening, sugar and vanilla. Continue to cream until light and fluffy. Add eggs and beat until well blended. Add flour mixture and milk alternately, beginning and ending with flour, beating after each addition. Bake at 350° until done. Makes 2 layers.
Brown ground beef and onion. Add remaining ingredients and put in baking dish. Bake at 350° for 15 to 20 minutes or until thick.
Mix flour, brown sugar and butter. Add beaten egg yolks with Pet milk diluted with 3/4 cup water. Cook until thick; add vanilla. Put into baked pie shell. Top with meringue.
Cut steak into thin strips. Dredge in flour, salt and pepper. Brown in fat. Add mushrooms, onion and garlic. Stir in broth. Cook, covered, for 1 hour. Add sour cream and heat. (Do not boil.) Serve over 3 cups cooked rice.
Spray 13 x 9-inch baking dish with Pam. Line baking dish with chicken halves. Top with slices of Provoli cheese. Mix can of cream of chicken soup with cooking sherry and pour over chicken. Sprinkle stuffing over top and drizzle melted butter over top. Bake at 350° for 50 minutes to 1 hour.
Prepare lobster by cutting in half lengthwise through the head and the body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into 2-inch pieces. Heat oil over medium high heat in a 4-quart stock pan and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red. Remove just the lobster pieces which contain meat and let cool for 10 minutes. Deglaze the pan with the sherry. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook stirring for another 5 minutes. Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25%. In a separate 3-4 quart pot, melt the butter in medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the color and butter for about 5 minutes. The roux should be blond in color and have a buttery aroma. When the creamy stock is reduced, strain the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture. Chop the lobster meat into 1/2-inch pieces and stir into bisque. Salt and pepper to taste. Portion into cups or bowls and garnish with chopped chives.
Dissolve drink mix and sugar in 6 quarts water in large punch bowl. Stir in orange juice concentrate, pineapple juice and strawberries. Add crushed ice and ginger ale just before serving.
In a 2-quart casserole, combine beans and the water. Cook, covered, on 100% power (High) for 5 minutes. Add potatoes. Cook, covered, on High for 8 to 10 minutes (10 to 12 minutes in low-wattage ovens) or until beans and potatoes are tender, stirring once. Drain in a colander; set aside. In the same casserole, stir together mayonnaise or salad dressing, yogurt, milk, onion salt and dill weed. Stir in beans and potatoes. Cover and chill for 4 hours or until thoroughly chilled. Stir in chopped tomato. Makes 6 servings.
Bake at 325° for 1 to 1 1/2 hours. Cover so juice cooks away.
Heat oven to 300°. Grease bottom of bread pan only. Mix shortening and sugar in a large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla. Stir in nuts and raisins. Loosen sides; remove from pan. Let cool, slice and store in fridge. Makes 3 loaves.
In a small saucepan, melt butter over low heat; remove from heat. Add sugar and stir until smooth and dissolved. Transfer mixture to larger mixer bowl and beat 1 minute. Add egg and vanilla. Continue beating until light and fluffy, scraping sides of bowl occasionally. Stir in flour and salt, just until blended. Fold in chocolate pieces. Spread in an 8-inch greased and floured square pan. Bake 20 to 25 minutes at 350° or until toothpick inserted in center comes out clean. Do not overbake. Cool completely on wire rack, then cut in squares. Makes 16 squares.
Peel and slice apples. Place in a large pan with undiluted apple juice. Boil, reduce heat and simmer, covered, for 5 minutes. Dissolve cornstarch in a small amount of water and stir into apple mixture. Boil, reduce heat and simmer, covered, 5 minutes. Add cinnamon. Fill pastry and dot with 3 tablespoons of butter. Put on top crust and prick top of crust. Cook for 45 minutes at 350°.
Combine dry ingredients. Stir in nuts and set aside. Beat eggs and add other ingredients. Add dry ingredients and mix until well moistened. Bake at 350° for 1 hour and 5 minutes, or until done. Make either 2 loaf pans or one Bundt pan.
Mix shortening, sugar and eggs. Add milk. Sift flour, soda and salt. Stir in nuts, cherries and dates. Chill. Drop from spoon on greased baking sheet and bake at 400° for 8 to 10 minutes.
In large mixer bowl, combine yeast and 2 cups flour. Heat milk, sugar, shortening and salt just until warm. Add to dry ingredients in mixing bowl; add egg. Beat at low speed with mixer. Beat 3 minutes at high speed. By hand, gradually stir in remaining flour to make a soft dough. Place in greased bowl. Cover and let rise until double, 1 1/2 to 2 hours. Turn out on lightly floured surface. Roll into rectangle. Spread butter, cinnamon and sugar. Roll into jellyroll; seal edge. Cut roll in 1-inch slices. Place on greased cookie sheet. Bake at 400° for 12 to 15 minutes. Makes 24 rolls.
Put in first 6 ingredients. Add bananas and 1/2 of the buttermilk. Mix until all the flour is dampened, then beat vigorously for 2 minutes. Add remaining buttermilk and eggs. Beat 2 minutes longer. Bake 30 to 35 minutes in a 350°.
Saute onion in margarine until soft. Add meat, salt and pepper. Cook until meat is no longer pink. Place half of the cabbage in a large casserole. Cover with meat mixture and potatoes. Add remaining cabbage. Pour soup over top. Cover and bake 1 hour at 350° or until cabbage is tender.
Mix melted shortening, sugar, eggs and vanilla well. Stir in flour, soda and salt. Add chocolate chips and nuts. Drop small amount of dough on greased cookie sheet. Preheat oven to 375°. Bake 8 to 10 minutes.
Spread about 1 teaspoon peanut butter on half of crackers. Top with remaining crackers. Melt chocolate flavored candy coating in top of double boiler or you can melt a few squares at a time in microwave for about 2 minutes. Dip sandwich crackers in coating, allowing excess to drain. Place on wax paper to cool. Melt vanilla flavored candy coating just as you did the chocolate. Place mixture in a heavy duty zip-top plastic bag and seal. Using scissors, snip a tiny hole in end of bag. Drizzle mixture on top of chocolate covered crackers.
Thaw the orange juice, but do not dilute. Mix with sugar. Cook until soft ball stage. Pour over pecans and coconut. Mix slightly and set aside to cool. Beat until creamy. Drop by teaspoonfuls on foil.
In a large bowl, mix ground meat, eggs, onion, bread crumbs, milk, horseradish, salt, mustard and 1/4 cup catsup. Shape into loaf, pressing firmly. Spread remaining catsup over top of loaf. Bake 1 hour at 400°.
Peel and coarsely chop apples. Combine the first 6 ingredients in an 8 x 8-inch pan. Toss well; set aside.
Sift dry ingredients together in bowl. Add nuts and dates. Add eggs. Add vanilla. Bake in 8 x 10 x 2-inch pan for 25 minutes at 350°. Cut in narrow strips and roll in powdered sugar.
Pour peaches and juice into a large glass Pyrex dish. Sprinkle whole box of dry cake mix on top of peaches. Slice margarine into squares and dot on top of dry cake mix. Bake at 350° for about 1 hour. Serve hot or cold.
Mix together first 6 ingredients. Add shortening, eggs, vanilla, cinnamon and nutmeg. Add oats and nuts. Make into small balls. Dip tops in sugar. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Cook spaghetti as directed on package. Heat olive oil. Add garlic and cook until tender. Add wine and some of the clam juice and simmer for 10 minutes. Add clams and heat only until hot. Serve over spaghetti and season with black pepper.
Cream butter and sugar. Add eggs, one at a time. Mix and sift flour, baking soda, salt, cinnamon and mace. Add gradually vanilla, chopped walnuts and chopped apples. Batter will be stiff. Bake at 325° for 1 1/2 hours. Cool 10 minutes.
Combine all ingredients and mix well. Roll into small balls. Place on ungreased baking sheet and bake at 350° for 12 to 15 minutes.
Mix ingredients, except vanilla, and bring to a boil. Boil 1 minutes, stirring constantly. Stir in vanilla. Serve over ice cream.
Cook broccoli and rice as directed on package. Saute onion and celery in oil. Mix soup, cheese and milk over medium heat until cheese is melted. Combine broccoli and rice with cheese sauce. Bake in a buttered casserole for 45 minutes at 350°.
Melt butter in saucepan. Add onions and celery; brown lightly. Drain chicken stock from canned chicken; measure 2/3 cup stock and add to browned vegetables. Stir in soup, soy sauce, Tabasco and pepper. Bring to boiling point. Remove chicken from bones; dice in medium sized pieces. Add to soup mixture; simmer a few minutes. Pour into 1-quart casserole. Sprinkle noodles and nuts on top. Bake at 350° for 20 minutes or until bubbly. Serves 4.
Mix eggs, sugar and flour; add milk, vanilla and salt. Cook on low heat until thick, stirring constantly. Line a bowl with wafers; alternate wafers and bananas (3 layers). Put bananas on top. Pour custard over.
Add sugar to chopped apples. Mix and stir until sugar is dissolved. Add egg, flour, soda and nuts. Bake at 375° for 40 minutes.
Mix cream cheese and Miracle Whip until well blended. Stir in remaining ingredients.	Chill.	Serve with vegetable dippers.
Marinate sliced tomatoes in oil, garlic and oregano. Line cookie sheet with foil. Spray with Pam. Place 1/4 slices of bread on sheet. Top with cheese, tomato and any topping desired. Sprinkle with remaining oil. Bake at 425° for about 10 minutes. Serves 6.
Mix raw potatoes, cheddar cheese soup, and milk. Place in casserole dish. Brown hamburger with oregano. Place on top of potato mixture. Cover hamburger with tomato soup. Top with mozzarella cheese. Bake at 350 degrees for 1 1/2 hours.
Melt white chocolate in double boiler. Dip one end of each cookie in chocolate. Place on wire rack. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one white chip off center on hat for pom-pom. Let stand until set. Dip other end of cookie in white chocolate for beard, leaving center of cookie uncovered. Place on wire rack. With a dab of melted chocolate on the uncovered part of cookie, attach mini chocolate chips for eyes and red hot candy for nose. Place on wax paper until set. Yields 32 cookies.
Leave cheese out at room temperature to soften, then simply mix all ingredients together and shape into a ball. Chill.
Mix the flour and sugar together and cut into butter. Press 3/4 of the mixture into a 9 x 13-inch pan. Spread the apple pie filling and sprinkle the remaining flour mixture over. Bake 1 hour at 350°.
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, gently pound chicken with flat side of a meat mallet until meat is about 1/4-inch thick. Repeat the same with other breasts. Cook bacon in large skillet until crisp and drain on paper towels. Reserve 1 tablespoon of drippings and cook chicken in hot skillet 6 to 8 minutes or until no longer pink and juices run clear, turning once.
Beat the eggs, sugar and cream cheese until creamy, about 15 minutes with mixer. Make crust of cracker crumbs and enough melted butter to make them stick together. Pour creamy mixture into shell and bake 20 minutes at 375°. Cool. Combine remaining ingredients. When cake is cool, pour mixture over cake. Bake 5 minutes in 450° oven. Cake is better if chilled overnight.
Combine first 8 ingredients in saucepan and bring to a boil. Simmer gently 10 minutes and strain. Pack eggs in hot sterile jars. Pour liquid over eggs to cover. Seal jars.
Heat oven to 375°. In large bowl, stir together 1/3 cup flour, oats and brown sugar. With pastry blender or fork, cut in butter until crumbly. In another large bowl, toss together pears, cranberries, caramel syrup, remaining 1 tablespoon flour and ginger root. Spoon into 9-inch square baking dish. Sprinkle with crumb mixture and bake 40 minutes or until golden brown. Makes 8 servings.
Break spaghetti into 2-inch strips, then cook per bag directions. Dice cucumber, tomato, onion and bell pepper; shred carrots. Drain spaghetti and let cool. When cooled, mix all ingredients in large salad bowl; salt and pepper to taste. Cover and refrigerate for at least 1 hour (overnight is okay). Serves 10 or more.
Divide biscuits in 1/2. Place in muffin tins. Chop apples in pie filling into small pieces. Spoon a large tablespoon of pie filling into each biscuit. Cover with the other 1/2 of biscuit. Bake according to directions on biscuit can. Serves 20. Each serving is 20 optional calories.
Mix whipped topping, yogurt and strawberries in small bowl. Serve as a dip with fresh fruit. Makes 2 cups.
Remove crust from bread and soak in milk. Ring milk from bread. Mix with meat thoroughly. Add seasonings and mix. Make 1-inch meat patties. Preheat the broiler. Heat 5 minutes on each side. Add bacon and bread crumbs and bake for 2 more minutes.
Drain and mash potatoes. Beat in sugar, butter, cream, salt and sherry until light and creamy. Spoon into lightly greased casserole. Bake at 375° for 30 to 45 minutes.
Mix well and form into ball. Chill. Roll in chopped pecans. Serve with crackers. Cheese ball will be soft.
Melt butter; mix with brown sugar. Add eggs and flour. Mix well. Add chips and nuts. Bake in a 13 x 11-inch greased and floured baking dish at 350° for 25 to 30 minutes.
Cook macaroni according to directions; drain. In a saucepan, melt butter. Stir in salt, pepper and flour. Gradually stir in milk. Cook and stir until thick and bubbly. Add cheese. Stir until melted. Stir macaroni into cheese sauce. Turn into 1 1/2-quart casserole (microwave-safe). Microwave for 5 minutes on High or bake at 350° for 35 minutes.
Mix all ingredients and beat 4 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes.
Mix all ingredients together and serve with bread, raw vegetables, chips or use instead of sour cream on baked potatoes or in salads.
Wash spinach; discard stems and bruised area of leaves. Drain. Add oil to wok, pouring it around sides. Preheat oven to 325° for about 2 minutes. Add spinach and garlic; toss lightly to coat spinach leaves with oil, about 30 seconds. Cover; cook 1 minute. Remove cover; stir-fry additional 1 minute. Leaves should be dark green and glisten. Add salt, sugar, pepper and sesame oil. Stir to blend about 30 seconds. Makes 3 to 4 servings. My children's favorite in late spring.
Mix thoroughly shortening, margarine, peanut butter, sugar and egg. Blend in flour, soda, baking powder and salt. Make dough into small balls and put on ungreased cookie sheet. Press a crisscross pattern with fork. Bake 10 to 12 minutes or until set, but not hard.
Combine cheese, flour and seasoning. In a separate bowl mix egg and milk. Dip chicken in egg mixture, and coat chicken with cheese mixture. Place in a baking dish that has been sprayed with a non stick cooking spray. Pour butter over chicken. Bake at 350 degrees for 40 to 45 minutes or until tender.
Put cranberries in blender or food processor. Process until berries are in small pieces. Put berries in bowl. Stir in sugar. With mixer, add the rest of the ingredients. Let set overnight. Nice for Thanksgiving or Christmas holidays.
Cream butter, sugar, flour and vanilla well. Add water and nuts. Bake on ungreased cookie sheet for 30 minutes at 300°. Roll in powdered sugar while hot.
Boil shrimp in liquid crab boil seasoning; salt and pepper to taste. Put onion and bell pepper in blender to get it real fine. Mix all ingredients together in large bowl; then add mayonnaise and Ranch dressing to taste.
Preheat 6 quart Dutch oven for 3 minutes over medium heat. Brown beef cubes on all sides, about 10 minutes. Add salt, pepper and bouillon. Cover and when vapors escape from cover, reduce heat to low and simmer 45 minutes. Increase heat to medium. Add potatoes, carrots, onions and celery. Cover and when vapor escapes from cover, reduce heat to low. Simmer for 45 minutes or until vegetables and meat are tender.
Mix in blender the hot water and unflavored gelatin. Add Coffee-mate and 1/2 cup hot water; blend. Add frozen orange juice and crushed ice; blend. Pour into bowl and some of your favorite fruits such as bananas, peaches, green grapes, coconut, pineapple and apples. Marshmallows would be good too, and low calorie.
Beat together sugar, butter, eggs and cream cheese. Spread over cake mixture. Sprinkle nuts on top. Bake at 350° for 40 to 45 minutes.
Beat eggs well. Add sugar. Blend until mixed. Pour into unbaked pie shell. Add enough milk to fill pie. Sprinkle with cinnamon on top. Bake at 425° for 15 minutes. Turn oven back to 400° for another 30 minutes or until knife inserted comes out clean.
Microwave cream cheese until soft and mix everything but cheese and crab. Fold in crab and most of cheese. Sprinkle remainder of cheese on top. Sprinkle with paprika.
In large bowl, crumble cornbread. Add crumbled bacon, diced tomatoes, chopped onions and chopped bell pepper. Mix together mayonnaise and dill pickle juice in cup. Pour over tossed ingredients.
Mix together. Put into graham cracker pie crust. Bake at 350° for approximately 1 hour or until middle is firm. Use topping of choice.
Place vanilla wafers in mini cupcake papers. Beat cream cheese, sugar and eggs until smooth. Pour on top of wafers. Bake 10 minutes at 375°. Chill for 15 to 30 minutes, then top with pie filling. Return to refrigerator.