HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs to blend. Add salad oil, sugar and vanilla. Beat to thick and foamy. Stir in with spoon coarsely shredded zucchini and drained crushed pineapple. In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir into zucchini mix to blind. Bake in 2 greased and floured loaf pans at 350° for one hour. Cool ten minutes and remove from pan.
Place meat on heavy-duty foil. Cover meat with onions and rest of ingredients except mushrooms. Seal tightly and bake 3 hours or until tender. Slice meat; thicken gravy and add mushrooms.
Preheat oven to 350°. Grease and flour a 9 to 10-inch Bundt pan. Combine dry cake and pudding mixes, oil, eggs and vanilla. Fold in nuts and fruit. Bake at 350° until cake tests done, about 50 to 60 minutes.
Crumble mincemeat into a saucepan, add 1/2 cup water and bring to a boil; boil 1 minute. Remove from heat and cool.
Beat cream with sugar and vanilla until soft peaks form. Fold in grated chocolate. Pour hot coffee evenly into 4 mugs and add 2 tablespoons of Schnapps to each. Spoon on whipped cream. Garnish with chocolate curls and serve immediately.
Mix dressing with mayonnaise. Pour over Swiss cheese. Layer all as listed into a 2-quart casserole dish. Top with the rye bread. Bake, uncovered, at 325° for 45 to 60 minutes.
Cook noodles by directions; drain and set aside. Brown meat in skillet and drain. Add fennel seed and oregano and mix. Place half of noodles in baking dish. Add meat and half of cheese. Add rest of noodles and top with cheese. Add Creole sauce all over that. Bake at 350° for 35 to 40 minutes.
Cook chicken until soft and you have nice broth (about 4 quarts). Remove chicken and cool. Mix flour, eggs, Crisco, salt and pepper to form dough. Separate dough into 5 pieces. Roll each piece to 1/8-inch thickness. Cut dough into squares. Bring broth to a boil and drop dough squares into broth, one at a time. Add potatoes, onion and parsley. Cook 30 to 45 minutes until dough is soft. Add cut up chicken and serve.
Beat egg; add milk. Sift salt, sugar, flour and baking powder together. Add egg and milk. Beat until smooth. Pour batter into funnel, holding finger over the bottom. Allow batter to run out of funnel into deep fat, 375° and make swirls in fat from center out. Cakes may be any size. Fry until golden brown. Drain on paper towel. Dip in confectioners sugar.
Cream together butter and cream cheese until light and fluffy. Gradually add sugar and beat hard. Stir in vanilla, lemon juice and peel. Add flour and mix well. Stir in nuts. Put small amount from teaspoon onto ungreased baking pan. Bake at 300° for 20 minutes or until lightly browned. While hot, roll in powdered sugar. Makes about 4 dozen small rich cookies.
Combine all ingredients except crab meat and blend until smooth. Add crab meat and place into a baking casserole. Sprinkle with remaining Cheddar cheese and paprika and bake uncovered in a 350° oven until bubbly. Serve with crackers.
Slice broccoli and cauliflower. Mix all ingredients together and sprinkle dill weed on top.
In a small bowl, combine sour cream with chili powder. Set aside for 20 minutes. Brush tortillas lightly with sour cream mixture. Spoon 1/4 of the tuna on each. Sprinkle each with 1/4 cheese. Broil until cheese is melted. Top with lettuce and tomatoes. Drizzle with remaining sour cream mixture.
Mix all together and smooth into jelly roll pan. Bake at 350° for 20 minutes.
Cut beef into 1-inch cubes and place in casserole. Pour mushroom soup over meat and sprinkle with onion soup and wine. Bake in 225° oven for 4 hours.
Sift flour, baking powder and salt. Beat eggs until thick and lemon colored. Add sugar gradually, beating constantly. Sift small amount of flour over egg mixture; fold in. Continue until all flour is used. Add vanilla. Line jelly roll pan with wax paper (bottom and sides). Pour in batter; spread evenly. Bake at 400° for 12 to 13 minutes. Remove cake to a damp cloth; spread on jelly and roll. Trim ends. Dust with powdered sugar.
Mix half bread crumbs and half Parmesan cheese together to coat chicken; set aside. Cut chicken into small strips or pieces. Roll in coating mixture. (I usually dip my chicken in milk or beaten egg to help hold coating.) Get grease hot in frying pan. Cook chicken fast, until brown on both sides.
Cream together butter, sugars and vanilla. Add dry ingredients. Drop by teaspoon on greased cookie sheet. Bake at 375° until brown. Watch carefully. Lightly does it.
Brown meat. Drain and rinse with hot water to remove fat. Saute onion with meat. Put in crock pot and add remaining ingredients. Cook for 4 to 5 hours on low setting.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Reserve 1 1/2 cups dry cake mix for filling. Combine remaining dry cake mix and melted butter in large mixer bowl at low speed. Stir in chopped pecans. Firmly press into pan. Bake at 350° for 6 minutes. Cool for 5 minutes, then set in freezer for 5 minutes or until bottom of pan is cold.
Melt the white chocolate and pour over the mixture of raisins, peanuts and pretzels. Spread into a pan and place in the freezer for about 5 minutes or until the chocolate is set.
Mix well. Put in greased, hot muffin tins. Bake at 400° for 10 to 12 minutes, or until golden brown. Butter tops.
Combine sugar, flour, salt, nutmeg and cinnamon. Place half of apples in pie shell. Squeeze 1 1/2 teaspoons lemon juice over them and top with half of the sugar-flour mixture. Arrange rest of apples on top. Sprinkle 1 1/2 teaspoons lemon juice and rest of sugar-flour mixture over apples. Dot with butter. Place top pastry over all. Seal edges of crust, make 3 or 4 slices near center. Brush top crust with a little beaten egg yolk and melted butter to glaze. Bake in a 350° oven for 40 to 50 minutes. Serve warm topped with a scoop of vanilla ice cream.
Mix together cocoa and sugar, then milk in your skillet. Mix well. Cook on stove on medium-high heat. Stir constantly. Let cook and stir occasionally, 30 to 40 minutes. When it starts to get hard around edges, remove from heat and add margarine and vanilla. Stir well. Beat in skillet until it gets thick, then pour onto platter, greased with margarine. Let cool for 20 minutes and cut into pieces.
Thaw peas; mix together, then add 1/2 cup sour cream and 1 cup prepared Ranch dressing. Combine and chill.
Sift together flour, baking powder, salt, paprika, celery salt and pepper; add 3 tablespoons shortening and mix thoroughly with fork. Add milk and stir until blended. Melt remaining 2 tablespoons shortening in 9-inch frying pan and cook onion until soft. Add tomato soup, remaining 1/2 teaspoon salt and ground meat. Bring to boil. Spread baking powder mixture on top of meat mixture and bake in hot oven at 475° for about 20 minutes. Turn out upside down on large plate. Serves 8.
Mix together. Cook for about 10 minutes at 350°. Crush one tube of Ritz crackers and cover with melted butter. Sprinkle on top of casserole and bake for additional 10 minutes.
Preheat oven to 375° and lightly grease 12 muffin cups. Sift together dry ingredients; mix in cornmeal. In a separate bowl, combine beaten egg with buttermilk, margarine and corn. Mix these ingredients with dry ingredients just until blended. Do not overmix. Spoon into muffin pans. Bake for 20 to 25 minutes, until done.
Combine first 3 ingredients and onion in casserole. Mix flour and crumbs. Stir into meat mixture. Cover and bake at 300° for 3 hours or until tender. If too thick, add 1/4 to 1/2 cup water. Serve with noodles, rice or potatoes.
Boil last 3 ingredients 1 minute. Remove from heat and add soda. Pour over popcorn and bake at 225° for 1 hour. Stir about every 15 minutes.
Mix the cream cheese, sour cream, oregano and garlic powder together; spread in a pie plate. Top with pizza sauce, pepperoni, onion and green pepper. Bake for 10 minutes at 350°. Add the Mozzarella cheese; bake for 5 minutes.
Dissolve yeast in warm water. Sift flour, sugar, baking powder, salt and soda together. Cut in shortening. Stir in yeast mixture and buttermilk. Add extra flour to knead dough. Roll out on floured board; cut into biscuits. Brush with melted butter, if desired. Bake at 400° for 10 to 20 minutes or until brown. Dough will keep in refrigerator for several days. Always allow biscuits to rise before baking.
Reserve 1 cup cake mix. Mix balance of cake mix with 1/2 stick margarine and 1 egg. Spread in ungreased 9 x 13-inch pan. Bake 15 minutes in a 400° oven. Mix together pumpkin, 3 eggs, 1 cup sugar, cinnamon and milk. Pour over baked cake mixture. Bake 15 minutes at 350°. Mix together 1 cup cake mix, 1/4 cup sugar, 2 tablespoons margarine and nuts. Bake 30 minutes or until knife comes out clean at 325°. Cool. Top with whipped cream before serving.
Mix all ingredients together, except spinach. Once blended, add drained and squeezed spinach. Serve warm with bread, crackers and raw vegetables.
Cut tops off tomatoes. Scoop out pulp and sprinkle shells with salt. Invert on paper towels to drain. Strain pulp and save 6 teaspoons of the liquid. Cook bread in oil until lightly browned. Add cheese, basil, garlic, pepper and sugar. Toss gently to blend. Spoon mixture into tomatoes. Pour liquid over. Place close together in shallow baking dish. Bake, covered, at 375° for 20 minutes or until cheese melts. Serve immediately.
Wash chicken wings. Cut off tip of the wings. Rub with salt; lay in a flat pan. Rub or sprinkle with brown sugar. Put all flavor barbecue sauce over each wing. Put in a 350° oven; cook until brown. Take out of oven; wrap in tinfoil and then put it back in oven for an additional 20 or 30 minutes.
Core tomatoes. Cut in half horizontally. Gently squeeze tomato halves to remove juice and seeds. Sprinkle the bottom of a 9 x 13-inch baking dish lightly with salt. Place tomatoes, cut side up, in the dish. Drizzle with oil. Bake, uncovered, in a 400° oven for 10 minutes.
Cook chicken. Bake at 350° until done. Cut into small pieces. Cook rice. Mix rice with Mexicorn and soup. Spoon over chicken pieces. Smooth and sprinkle cheese. Bake until cheese melts.
Blend Oreos in blender; mix well with melted margarine (save 1/2 cup for topping). Press remaining cookie mixture into a 13 x 9-inch pan. Cream the cream cheese with 1/2 of the whipped topping. Spread this mixture over the cookie crumbs. Mix the milk with the instant pudding. Spread this mixture over the cheese mixture. Spread remaining whipped topping over pudding and sprinkle remaining cookie crumbs on top. Refrigerate until ready to serve.
Preheat oven to 350°. Mix sugar and butter. Sift into this mixture the salt and flour. Add eggs and blend. While blending, add water and vanilla and coconut. Pour into unbaked pie shell. Bake 35 minutes on middle rack. Lower rack to lowest point and bake additional 10 minutes or until golden brown. Let cool before serving.
Mix and form into one or two balls. Wrap in Saran. Refrigerate overnight. Serve on pedestal dish. Pour Major Grey's chutney over top - 3 stalks finely chopped green onion (or use fresh chives).
Slice and saute onions in oil until golden brown. Remove from pan and reserve for later. Brown beef in small portions. When all pieces are browned, stir in flour. Add wine and 3/4 of the broth, salt, pepper, thyme and marjoram. Cover and simmer for 3 hours. Then add onions and mushrooms. Cook for 1 hour over medium heat. Serves 4 to 6.
Let cream cheese get to room temperature. Then mix sour cream, cream cheese, taco seasoning, bean dip and onions. Divide in half and place half in a baking dish.
Combine all ingredients; chill. Serve on sliced avocado arranged on leaves of lettuce or your favorite salad. Makes 1 cup.
Pour pineapple juice, 1/2 the red grape juice and all the lemonade mix together. Makes one punch bowl full. Add ice ring. Great for showers and parties.
Arrange broccoli in bottom of a greased 7 1/2 x 11-inch baking dish. Combine other ingredients except onions. Stir in 1/2 can of onions. Pour mixture over the broccoli. Bake, uncovered, at 350° for 45 minutes. Remove from oven. Sprinkle remaining onions over top. Bake another 5 minutes. Serves 6 to 8.
Dissolve Jell-O in water. Add pineapple and strawberries, nuts and marshmallows. Pour in dish and chill. Whip Dream Whip and cream cheese and pour on top. Refrigerate.
Mix first seven ingredients. Stir in flour. Fry pancakes in hot oil, turning to brown on both sides.
Preheat oven to 450°. Grease 13x9 inch baking dish or pan. In small skillet, cook and stir onion and celery in butter until tender. In large bowl, combine cooked celery mixture, cornbread, bread, sage, and black pepper. Mix well. Add broth and eggs to cornbread mixture. Mix well. Pour into greased baking dish. Bake 30 minutes or until golden brown. Makes 10 servings.
Cream butter and peanut butter with electric mixer until smooth. Slowly add sugar with spoon until a firm dough forms. Add the Rice Krispies. Form into egg shapes and refrigerate overnight.
Spread layer of brownie pieces into bottom of a glass serving bowl. Spread a layer of pudding on top of the brownies. Sprinkle pudding with candy bits. Top with another layer of brownies. Add another layer of pudding and candy bits. Top with Cool Whip. Sprinkle with more candy bits as a garnish. Serves 12.
Have all ingredients at room temperature. Place everything in mixing bowl at once and beat for 10 minutes. Pour into well-greased Bundt pan and bake at 325° for 1 hour. Serve plain or glazed.
Mix well and make crust. Bake at 350° for 20 to 30 minutes.
Combine lemon juice, water and pineapple juice. Pour into ice trays; freeze. Use these with iced tea, lemonade, carbonated beverages and Cranberry/Orange Punch (recipe in this book). Makes about 2 to 2 1/2 dozen ice cubes.
Slice onion, celery, carrots and potatoes into chunks. Cook onion, celery and carrots until tender; add potatoes, cabbage, tomatoes and sausage. Add salt and pepper to taste. Let simmer for a while.
In hot oil in a heavy saucepan (use your large spaghetti pot), brown garlic and beef. Cook and stir until crumbly, about like spaghetti. Add salt, pepper, sweet basil, parsley, Parmesan cheese and tomato paste blended with hot water. Simmer, uncovered, for 30 minutes.
Drain juice from can of crushed pineapple. Substitute juice for water called for in directions on cake box. If not enough, add water to make right amount. Follow directions for cake. Cool. Mix together cream cheese, vanilla pudding and milk; spread over cooled cake. Combine whipped topping and drained pineapple; spread over pudding mixture.
Sprinkle chicken with basil. In large skillet, melt margarine over medium-high heat. Add chicken. Cook 2 minutes on each side. Remove from skillet, reserving drippings. In same skillet, saute Rice-A-Roni as package directs. Add 2 1/2 cups water, special seasonings and chicken. Bring to boil. Cover; reduce heat. Simmer for 5 minutes. Add vegetables; cover and simmer for 5 minutes. Sprinkle with cheese. Cover; let stand for 3 minutes before serving. Makes 4 servings.
Dissolve each package of gelatin separately in 1 cup hot water, cool. Stir pineapple and lemon juice into lemon gelatin; pour into 7 1/2 x 12-inch dish of pan and set aside to chill. Mix strawberry gelatin with applesauce, cool but do not chill. When pineapple layer is firm, carefully spoon applesauce layer over it. Chill until firm, at least 4 hours. Spread Cool Whip over top and sprinkle with nuts.
Boil eggs. Scoop out yellow part of egg. Mash yolks. Add miracle whip, onion, dill relish and pepper. Mix well. Spoon into the egg whites. Sprinkle with paprika.
Combine 1 cup of brown sugar, butter and 1/4 cup of milk and heat, stirring constantly, until a small amount forms a hard ball when tested in cold water. Heat remaining milk and stir into syrup gradually. Cool. Sift flour, baking powder and salt. Cream shortening with remaining sugar and vanilla. Beat eggs until light and add creamed mixture gradually, beating thoroughly. Add dry ingredients and butterscotch mixture alternately. Bake at 350° for 50 to 60 minutes. Makes one 10 x 10-inch cake.
Sift flour, sugar, baking powder and salt. Mix oil, egg yolks, cherry juice, water and vanilla; add sifted ingredients. Beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over beaten egg whites, gently folding in 1/2 cup very finely chopped and well-drained maraschino cherries and 1/2 cup finely chopped nut meats. Pour into ungreased pan. Bake at 325° for 65 to 70 minutes. When done, turn upside-down, free of table. Cool. Loosen with spatula. Ice with any good white icing.
Melt margarine and mix with other ingredients. Pour in a 9 x 13-inch pan and bake about 30 minutes at 375° (until firm in the middle and slightly brown on top).
Mix all ingredients. Grease and flour pans. Bake 1 hour in bread pans. Makes 2 loaves. Bake at 350°.
Brown ground meat (ground turkey may be used) in skillet. Mix ingredients in order given: black-eyed peas, cooked rice, tomatoes, cheese, onion, butter, salt and pepper to taste. Add green chilies, if desired. Bake in a 9 x 13 x 2-inch baking pan in a 350° oven for 20 minutes. I usually top with more cheese.
In a 3-quart pot over medium-high heat, make a roux by adding oil, then flour, stirring constantly. Brown flour to a very dark brown, almost burning. Add garlic, bell pepper and onion. Turn down heat; saute until tender. Add chicken broth, okra, parsley, Worcestershire sauce, thyme, hot sauce and salt. Heat until boiling. Cook over medium heat for 1 hour. Add meat and bay leaves. If using seafood or smoked sausage, add raw and cook until done. If using chicken or turkey, add 15 to 20 minutes before serving. Heat thoroughly. Add water as needed to keep gumbo to a thin consistency. Serve over rice with crackers. Serves 6 to 8.
In saucepan, combine sugar, milk, butter and cocoa. Cook and stir until it comes to a boil. Boil and stir for 3 minutes. Remove from heat. Add oats, peanut butter and vanilla. Drop by spoonfuls on waxed paper.
Flour and brown chops. Parboil potatoes for 15 minutes. Combine soup, milk and mustard; blend well. Place potatoes in a buttered dish. Top with chops and pour soup mixture over chops. Cover and bake in 350° oven for 1 hour; uncover the last 30 minutes. Serves 6 to 8.
Make in balls and roll in white sugar. Takes 5 to 8 minutes in a 350° oven. Take out of oven. Put kisses on and return to oven for a couple of minutes.
Dust chicken with butter and put on hot grill.	After about 3 or 5 minutes, pour Catalina salad dressing straight from the bottle on the chicken and turn chicken on the grill. Pour dressing on the other side of the chicken and continue to turn to keep from burning.	Completely bake the chicken for about 12 minutes. Remove from grill and add additional sauce if needed.
Peel, cube and boil potato. Drain and mash in a medium size bowl. Gradually add sugar. Add and mix until you get a ball that does not stick to your fingers. Sugar the table and roll to about 1/8-inch thick. Spread with peanut butter. Using a butter knife, slide under longest side and roll. When all rolled, slice with a sharp knife and chill.
Boil chicken until done. Remove skin and bones. Wilt onion and pepper in skillet. (Do not cook liver and gizzard with chicken.) Add large package of noodles to broth and cook until done. Grate cheese and cut up pimento. Put in large casserole dish a layer of noodles, layer of cut up chicken, layer of onion, pepper and pimento. Put diluted soup over these. Sprinkle grated cheese. Repeat second layer. Cook about 20 minutes at 400°.
Mix and store in airtight container. To make sauce, use 1/3 cup of mixture and 1 1/2 cups water. Cook until thickened. Equal to one can of canned soup. Good to use in place of canned soups in recipes.
In a large plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a slow cooker with a slotted spoon. In a bowl, combine the soup, mushrooms, water, catsup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender. Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat. Yield: 6 servings.
Combine all ingredients in a blender. Cover. Blend until smooth, about 2 minutes. Good reheated as a soup.
Place drained beans, broth and water in a 4 to 5-quart saucepan. Bring to a boil. Reduce heat and boil gently, uncovered, 40 minutes. Skim foam off top.
Combine yams, seasonings, butter and brown sugar. Crush Rice Krispies on piece of waxed paper. Roll yam mixture into balls using about 1/3 cup for each ball. Roll balls in Rice Krispies. Put maraschino cherry on top. Bake in preheated 350° oven for 20 minutes. Can use either red or green cherries.
Heat pineapple to boiling. Add sugar and jello. Cool. Crush the vanilla wafers; mix with 1/4 pound melted butter. Set aside. Chill the can of milk; whip until stiff. Fold into cooled pineapple mixture. Line a glass baking dish with 1/2 crumb mixture. Pour in pineapple mixture. Cover with remaining crumb mixture. Chill and serve.!
Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator. Yields about 1 1/4 cups.
Melt butter in microwave. Add onion and garlic. Cut bread diagonally in 1-inch slices almost to the crust. Spread slices and butter. Wrap in foil. Heat in oven at 325° for 20 minutes.
Preheat oven to 225°. Whip egg white and water. Stir in nuts so nuts are coated. In separate bowl, mix sugar and cinnamon.
Use small, tender okra. Cut with stems on. Wash and drain. Pack into clean jars. Place small bunch of dill each each jar. Boil other ingredients together. Fill jars with boiling liquid. Screw lids on tight. Process 5 minutes in hot water bath.
Melt butter; add sugar and 1 egg at a time. Add flour, vanilla and remaining ingredients. Pour mixture into greased and floured 9 x 11-inch pan. Bake at 350° for 25 to 30 minutes.
Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Blend spices in pudding mix. Add milk and beat until well mixed, 1 to 2 minutes. Stir in pumpkin and mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Soften gelatine in cold water. Heat and stir over low heat until gelatine dissolves. Beat cheese and Miracle Whip until blended. Stir in gelatine. Add remaining ingredients. Pour into an 8-inch square casserole. Chill until firm.
Sift dry ingredients. Add nuts and raisins. Cream the butter, sugar and eggs. Add bananas, then add the dry ingredients. Pour into a greased loaf pan. Bake at 350° for 60 to 70 minutes.
Place chicken breasts in dish. Pour Italian dressing over chicken. Marinate for at least 1 hour in dressing. Cook on grill until done.
Heat oven to 350°. Cook macaroni as directed. Drain. Cook sausage in skillet until no longer pink. Drain. Mix macaroni, sausage and remaining ingredients, except cheese, in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted. Yields 6 servings.
Preheat oven to 350°. Generously grease one 10-inch Bundt pan. Stir cake mix, eggs, apples and sour cream until batter is smooth. Stir brown sugar, flour, cinnamon and butter in small mixing bowl. Pour 1/2 cake batter in pan. Sprinkle with 1/2 crumb mixture. Top with remaining batter and remaining crumb mixture. Bake 40 to 50 minutes. Cool 15 minutes; loosen edges of cake from pan with table knife. Remove cake from pan. Cool completely.
Flatten chicken to 1/4 inch thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5 - 10 minutes on each side or until juices run clear.
Combine all ingredients in a saucepan. Simmer for 20 minutes, stirring frequently. Yields 16 servings. Approximately Per Serving: Calories: 77. Fat: 1 gram.