HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up dates, cherries and pineapple until fine. Sprinkle 1/2 cup flour over fruit and let stand overnight. Cream butter and brown sugar. Add eggs and vanilla. Sift flour, cinnamon, soda and salt. Add to walnuts and pecans. Drop by spoonfuls onto cookie sheet. Bake at 400° for 10 to 12 minutes.
Grease and line 2 (9 x 5 x 3-inch) loaf pans with waxed paper; set aside. Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. In a small bowl, combine honey, orange concentrate, oil and coffee. In a large bowl with electric mixer, beat eggs. Add sugar; beat until light and fluffy. Blend in dry ingredients alternately with orange mixture. Fold in nuts. Pour batter in prepared pans. Bake at 350° for 15 minutes. Reduce heat to 325° for 45 minutes or until done. Remove loaves. Cool completely. Remove waxed paper before serving.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi fruit. In a small bowl, stir together the mayonnaise, yogurt and honey; fold gently into fruit mixture. Cover and chill 2 to 24 hours.
Cook fruit and sugar. Combine flour, milk and sugar. Place 1 stick margarine in a 9 x 11-inch casserole dish in a 350° oven until it melts. Add flour mixture and fruit with juice. Bake for 30 minutes.
Mix as written. When stiff enough to handle, break off pieces of dough and pat flat; place on greased pan. Bake slowly until brown around edges. These are brittle. If soft cakes are desired, add a little milk. Bake at 325° to 350° depending on oven.
Cream butter and sugar, add flour alternating. Add one egg at a time, add whipping cream, beat until mixture looks beaten; add lemon extract. Grease bottom, not sides, of tube pan, then flour. Bake at 300 to 325 degrees for 1 hour and 15 to 20 minutes.
Preheat oven to 375°. Mix together Ricotta cheese, spinach, Parmesan cheese and egg until well blended. Layer 1 cup sauce, 3 noodles, 1 cup Ricotta cheese mixture and 3 Mozzarella cheese slices in 12 x 8-inch baking dish. Repeat layers twice. Cover with foil.
In 1-quart saucepan, combine all ingredients and mix well. Over medium heat, heat until smooth, stirring often. Serve dip with corn chips or as a topper for French fried potatoes or potato skins. Makes 1 1/4 cups.
Mix and cook, being careful not to over cook. Put mixture into homemade ice cream machine.
Combine slightly softened ice cream, milk and pudding mix. Crumble Ritz crackers fine. Make crust with crackers and melted margarine. Reserve 1/2 cup of cracker mixture. Pour ice cream mixture over crust. Spread Cool Whip on top. Sprinkle with crumbs. Keep in refrigerator. Makes 12 servings.
Mix corn bread with crumbs and add stock. Beat eggs slightly. Add milk, salt and pepper. Add to bread mixture. Add chopped celery, poultry seasoning and chopped onion. Bake in a well-greased pan at 375° for 30 to 40 minutes.
Mix all together for 4 minutes. Bake 45 to 50 minutes at 350°.
Cut margarine into small pieces. Add boiling water and oats, let stand 20 minutes; add other ingredients, beat, bake for 30 minutes at 350°. Use Broiled Icing on warm cake. Then place back in oven until lightly browned.
Heat together oil, butter, anchovies and garlic. Keep very hot and serve with veggies and bread to catch the drippings.
Saute onion in oil until tender. Remove from pan and set aside. Brown beef and pork together; drain. Combine meat, potatoes and seasoning. Line pie plate with pastry. Fill with meat mixture, top with crust. Seal and make slits in top crust for steam. Brush with beaten egg if desired. Bake at 375° for 30 to 35 minutes or until lightly brown. Serves 6 to 8 people. I sometimes use the filling in tart shells; cover with pastry. Served hot or cold. Makes nice change from sausage rolls. Freezes well.
Partly defrost broccoli. In a large skillet, heat the olive oil and butter. Cut garlic clove in half and saute until golden. Remove the garlic and spread the broccoli in a single layer in the pan. Saute, turning gently, for 10 minutes or until tender. Arrange in a flameproof serving dish. Sprinkle with cheese and place under broiler for about 1 minute. Serves 6 to 8.
Mix cottage cheese, Cool Whip and dry jello until well blended. Add other ingredients. Cover and refrigerate.
Mix ground beef and stuffing and make into meatballs (any size). Bake or fry meatballs until done.
Stir sour cream until smooth. Add marshmallows and coconut. Add drained fruits and mix.
Cook until it forms a soft ball in cold water (about 235° on candy thermometer). Remove from heat; add margarine and peanut butter. Beat until creamy. Pour in 11 x 7 dish. Cool and cut in squares.
Pour both cans stewed tomatoes in a bowl and chop until they are in small pieces. Place half of the tomatoes in a large bowl with ground beef, rice and cottage cheese. Mix and set aside. Add tomato sauce and tomato paste to remaining stewed tomatoes; stir until smooth. Core cabbage and steam in a large pot. Pull leaves off as they become soft. Lay leaves flat and spoon some meat mixture onto end of each one. Roll once; fold in sides, then roll. Spread a little tomato mixture in the bottom of a large pot. Layer cabbage rolls on top of sauce, adding some tomato mixture over each layer. Simmer over medium heat for 2 to 3 hours.
Mix eggs and water in a bowl. Beat with a wire whip. Add remaining ingredients. Mix thoroughly with beater. Pour filling into unbaked pie shell. Bake at 400° for 10 minutes, then reduce heat to 325° and bake until set, about 45 minutes.
In a saucepan combine sugar, cocoa and salt. Blend in water, stirring until cocoa powder is dissolved. Add evaporated milk and bring to boiling. Boil gently for 3 to 4 minutes, until sauce thickens, stirring frequently. Remove from heat; stir in margarine and vanilla. Makes 1 cup of sauce. Serve warm or cold over ice cream.
Combine sugar, margarine and milk. Cook on low heat. After it begins to slow boil, allow it to boil 10 minutes. Stir constantly. Remove from heat. Add Marshmallow Creme, peanut butter and vanilla. Beat with electric mixer until mixture becomes stiff. Pour into lightly buttered 9 x 13-inch pan.
Saute onion in butter.	Add to potato, consomme, kraut, celery seed and brown sugar. Place all in greased casserole and bake 40 minutes at 350°. Especially good with fowl or fish.
Butter casserole baking pan. Put in vegetables. Pour 1 cup uncooked Minute rice and sprinkle onion flakes on top.
Mix together with spoon and pour into an 8 x 8-inch greased pan. Bake at 425° for 20 to 25 minutes.
Coat roast with seasoning mixture of garlic pepper and rosemary. Place roast in a shallow pan in a preheated 350° oven for 45 minutes to 1 1/2 hours. Remove from oven and let roast rest for 5 to 10 minutes before slicing to serve.
Drain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate for several hours or overnight. Yield: 12 to 16 servings.
Combine the first five ingredients. Mix and refrigerate overnight. Mix the last three ingredients and spread over cranberry mixture. Sprinkle with nuts.
Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients; simmer for about 20 minutes. You can top this with shredded cheese, green onions or dairy sour cream.
Thinly slice buns; place on ungreased baking sheet. Brush with Italian dressing. Bake at 200° overnight. Can be frozen.
Cream butter and peanut butter together. Mix as much of the powdered sugar as you can into the mixture, then roll into balls (1 inch). Melt wax and chocolate chips in a double boiler pan. Stir well, then dip balls with toothpicks. Place on wax paper to cool. (Can be frozen.) Great for Easter candy eggs or Christmas candy!!!
Pour English peas into casserole dish. Then spoon mushroom soup over the peas. Sprinkle crackers over soup and top with cheese. Cover and cook 15 minutes in 350° oven. Uncover to brown cheese.
Boil chicken completely. Remove from broth, cool and debone. Cook your yellow rice in remaining chicken broth. If necessary, you may have to add a little more water. After rice has cooked completely, add chicken, cream of chicken soup, pimientos and jalapeno peppers. Stir well. Pour into baking dish and top with Mozzarella cheese. Bake at 350° for 15 to 20 minutes.
Combine egg and milk. Add cake mix and chopped pecans. Pour into a 9 x 13-inch pan. Top with chocolate chips and Heath bits. Bake at 350° for 30 to 35 minutes. Cool.
Combine sugar, butter, dates, egg and salt in a saucepan. Cook 10 minutes on medium heat, stirring to prevent burning. Cool. Add Rice Krispies, pecans and vanilla. Stir well. Make balls and roll in confectioners sugar or coconut.
Mix lemon jello, lime jello and boiling water. Add cold water. Let this begin to gel. Mix pineapple and evaporated milk. Add to jello mixture and let it gel more. Mix mayonnaise, cottage cheese, nuts, salt and mustard. Mix in and gel until hard.
Pat ham slices dry with a paper towel. Soften cream cheese at room temperature. Chop green olives and mix with the softened cream cheese. Spread mixture on ham slice (fairly thin). Roll up and chill. After 2 hours, slice in pinwheels. Kids and adults love them!
Soak bread in the milk, add eggs and beat with rotary beater. Add meat, onion, celery, Worcestershire sauce, salt and pepper; mix thoroughly. Form into 2 loaves. Place into a 9 x 13-inch Pyrex or glass cake pan. Bake, uncovered, at 350° for 1 hour. Glaze with catsup and corn syrup and bake 15 minutes longer.
Place juice, yogurt and banana in blender container. Cover; process until well blended. Add ice cubes; process until cubes are crushed. Makes two 1-cup servings.
Drain pineapple; reserve liquid. Halve slices. Melt butter in a 9 x 1 1/2-inch round baking pan. Stir in brown sugar and 1 tablespoon reserved pineapple liquid. Add water to remaining liquid to make 2/3 cup. Arrange pineapple and cherries in pan. Combine flour, baking powder and 1/4 teaspoon salt. Beat shortening about 30 seconds. Add granulated sugar; beat until well combined. Add egg and vanilla. Beat 1 minute. Add dry ingredients and the 2/3 cup liquid alternately to beaten mixture, beating after each addition. Spread in pan. Bake in a 350° oven for 40 minutes. Cool 5 minutes; invert onto a plate. Serve warm. Serves 8.
Layer bits of lettuce in 9 x 13-inch dish, making a thick layer. Top with a layer of thinly sliced scallions. Add a layer of thinly sliced celery. Add frozen peas. Top with crumbled bacon bits. Mix 1 1/2 cups mayonnaise plus 2 tablespoons sugar and spread on top. Spread 1/2 cup grated Parmesan cheese over layered salad. Seal with foil and refrigerate overnight. Garnish with egg slices.
Place bacon and cheese in prepared pie shell. Mix remaining ingredients well. Pour over bacon and cheese. Bake at 375° for 50 minutes or until knife inserted in center comes out clean. Let cool before serving. Yield: 6 servings
Dip sausage in egg. Combine saltine crumbs with chili powder. Roll sausages in saltine mixture to coat evenly. Insert toothpick in on end of each sausage. Place on baking sheet. Bake at 375° for 8 to 10 minutes until hot. Serve with catsup as dip. Makes 14 sticks.
Cut brats up. Place in a large skillet with potatoes, green beans, onion, cheese, soup and water. Cover and cook over low heat for 30 minutes or until potatoes are done.
Have hot lard or oil in cast-iron skillet. Pour or spoon batter in small amounts and turn when brown on bottom. Brown on top.
Mix together first three ingredients and press into glass pan. Bake at 350° for 20 minutes. Cool in refrigerator. Mix next three ingredients and pour over nut mixture. Mix instant pudding with milk according to recipe on box. Pour over Cool Whip. Chill and serve.
Beat eggs. Add sugar and oil, then beat. Sift flour with cocoa and salt and add to egg, sugar and oil mixture. Add nuts and vanilla. Turn into 2 greased pans (8 x 8 x 2-inch) or one long pan (13 x 9-inch) and bake at 350° for 30 minutes. Cut into squares while warm.
Mix cake mix, margarine and egg with fork and press into ungreased 9 x 13-inch pan. Mix eggs, cream cheese and powdered sugar in a small deep bowl and beat 5 minutes. Pour over first mixture in pan. Bake at 350° for 35 minutes. When cool, sprinkle powdered sugar on top.
In a bowl, combine flour, baking powder, soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Bake on lightly greased pan at 450° for 10 to 15 minutes. Yield: 10 biscuits.
Brown meat and onions; drain fat. Add chili powder, garlic, sauce, tomatoes, salt and simmer 20 minutes. Add mushrooms. Line a 9 x 13-inch pan with tortillas. Top with half meat mixture, then half the cheese. Repeat tortillas, meat mixture and cheese. Bake at 350° about 20 to 30 minutes.
Have broth boiling easy and carefully spoon in the dumplings. Cover and cook gently for 5 minutes. Turn off heat and let steam for 5 minutes.
Run 1/2 tablespoon red wine vinegar, olives, garlic and olive oil through food processor. Store up to two days in refrigerator.
Chop first 6 ingredients; then add milk. Pack in a greased loaf pan. Bake about 30 or 40 minutes or until slightly brown at 350°. Will keep a long time wrapped and stored in refrigerator.
In large 8-quart or large pot, cook onion (leave sliced long to remove easily) and garlic in oil. Remove onion and garlic with slotted spoon. Drain any liquid back into pan. Onion should be cooked slowly until they begin to brown; do not burn. Remove pot from heat. Put in tomato paste; return to heat and cook slowly, stirring often. Cook about 5 minutes. Do not let stick (best to use Teflon pot). Add tomato sauce, sugar and salt. Simmer at least 3 hours. Can add seafood, meat or fowl to this basic sauce. Can freeze. Makes 7 to 8 quarts.
Preheat oven to 350°. Cream butter and sugar. Beat in egg. Mix together flour, soda and salt, then add to butter mixture alternating with molasses and nuts. Drop by teaspoon onto greased pans. Bake 12 minutes.
Melt margarine and marshmallows. Stir in vanilla and food coloring. Add corn flakes. Drop on wax paper in shape of wreath. Add red hots on top.
Mix all filling ingredients together and pour into pie shell. Bake ten minutes at 400°, then 30 to 35 minutes at 350°.
Cream together butter, juice and extracts. Gradually add sugar. Add in 3rds, beating well 4 well beaten eggs. Blend in dry ingredients in 4ths. Bake at 325° for 1 hour 10 minutes in 9 x 5-inch loaf pan (greased and floured). Have ingredients at room temperature.
Mix together. Top with crushed cracker crumbs and dot with butter. Bake at 350° for 30 to 45 minutes.
Select and wash best looking apple peelings in cold water. Place in medium-size pot along with other ingredients and boil for 1 hour over medium heat. Then lower heat, cook sauce until thick. Put sauce in jars that are heated in warm water. Let jars stay in warm water until they seal. Sauce may be eaten with meats and dressing. Yields 1/2 dozen 4-ounce jars.
Mix eggs, sugar and oil until creamy (will not get fluffy; will still have sugar crystals); add flour, soda, cinnamon and vanilla. Beat. Add carrots and mix. (I add about 1 cup of nuts to my batter; but that is optional.) Bake 30 to 40 minutes; cool and ice.
Mix the first 5 ingredients together. Add the vinegar, oil and garlic salt. Set overnight and drain. Use corn chips to dip.
Make into ball and cover with paprika. Refrigerate and let seasoning mix for couple days.
Cream butter in saucepan. Gradually add sugar; beat until light and fluffy. Blend in egg yolk, flour, vanilla and gradually add boiling water. Cook over medium heat, stirring constantly, until thickened. Stir in nutmeg (sprinkle in nutmeg, it will clump). Makes about two cups.
To flour, add a little salt and eggs; rub into flour as you do shortening for a pie crust. Add sweet milk, enough to make a soft dough. Roll thin and cut in squares. Have meat broth with pieces of meat and potato chunks in it boiling, and drop in squares of dough one at a time. Roll out more dough and continue dropping until all dough is gone. Be certain that the broth is always boiling when adding more dough. Cook until the potatoes are done.
Cook cavetelli in boiling water as directed on package. While cavetelli is cooking, saute garlic in margarine and olive oil until tender. Add thawed, drained broccoli. Drain cavetelli in large bowl. Toss cavetelli with broccoli mixture. Sprinkle with grated cheese.
Cook beans until tender. Add tomatoes and simmer 5 minutes. Saute peppers in oil for 5 minutes. Add onions and cook while stirring. Add garlic and parsley. Melt butter and saute meats for 15 minutes. Add meats to onion mixture. Stir in chili powder and cook 10 minutes. Add to beans and add rest of spices and mix. Simmer, covered, for 1 hour and uncovered for 30 minutes. Skim off fat. Will feed 10 people. Delicious!
Bring sugar and corn syrup to a boil over medium heat. Stir constantly. Remove from heat and add peanut butter. Stir until smooth. Add corn flakes. Stir until coated well. Drop by tablespoon on waxed paper and let cool.
Dissolve Jell-O and sugar in boiling water. Add cream cheese. Add pineapple and juice, chopped nuts and chopped celery. Fold in Cool Whip. Put in 9 x 12-inch pan and refrigerate. This keeps well!
Mix well. Roll out paper-thin on floured surface. Let stand for 30 minutes. Cut into thin strips. Let dry an hour or so. You can freeze them. Cook in bubbling broth until tender.
Scrub potatoes, cut into quarters, do not peel. Cook until just tender, do not overcook. Cool down in strainer with cold water. Cook peas in boiling water until done. Drain and flush with cold water. When peas and potatoes are cool, add onion (sliced thin in partial rings), mayonnaise (1/2 cup at a time), sour cream and dill. Mix well. Mixture should be nicely coated with mayonnaise, not swimming. Salt lightly to taste.
Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over water in a large mixing bowl until dissolved. Add sour cream mixture, eggs and flour; mix well. Cover tightly, refrigerate overnight.
Pare and slice apples. Sift dry ingredients together (sugar, salt and flour) and mix with apples. Line pie pan (8 3/4 inch round by 1 3/4 inch deep) with pie crust, fill with apple mixture. Dot with butter. For top mix dry pie crust mix, slivers of butter and sugar to taste. Bake in very hot oven at 450 degrees for 15 minutes, reduce temperature to moderate oven 350 degrees and bake 45 minutes longer.
Mix hot water, salt, sugar and shortening together. Dissolve yeast in warm water (about 5 minutes). Add 2 cups flour to water, sugar, shortening mixture. Beat until smooth. Add egg and dissolved yeast. Beat until well blended. Stir in remaining flour one cup at a time. Place dough in greased bowl. Brush top with soft shortening. Cover tightly with foil or bowl cover. Store in refrigerator until double in bulk or until needed. When ready to use, punch down and cut off dough. Shape rolls, place cut side down, in pan. Let rise until double in bulk. Bake at 400° for 15 to 20 minutes. Yield: 18 to 24 medium rolls. Dough may be kept a week.
Combine first 7 ingredients and set aside. Flatten chicken some (1/4 inch recommended). In a skillet, saute chicken in water until lightly browned on both sides. Pour orange sauce mixture over chicken. Simmer uncovered 6 to 8 minutes or until chicken is cooked, basting occasionally. Spoon sauce over chicken and serve with rice pilaf or couscous. Nice with a garnish of oranges and kiwi fruit.
Make raspberry Jell-O according to directions on package. Put through a food chopper the cranberries and oranges (quartered and seeds removed). Add sugar and nuts and celery, if desired. Mix well.
Saute onions in butter; mix in remaining ingredients and serve with chips in a chafing dish.
In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of mixture into egg yolks; return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla.
Mix all together except for cheese. Bake in buttered casserole for 1 hour at 350°. Put cheese on to melt after corn is done.
Debone salmon as much as possible and drain; mash up. Add salt and pepper to taste. Add egg. Add flour and work enough plain cornmeal into mixture that it can be made into patties to fry (not too wet). Get oil medium hot and pattie out into oil. Fry (medium) until brown and turn over and fry until brown.
Beat cream cheese with sugar until light and smooth. Gradually blend in milk. Dissolve jello in hot water. Cool slightly. Gradually add milk mixture. Stir in orange rind and juice. Pour into mold. Chill until firm.
In skillet over high heat, in 2 tablespoons hot oil, stir-fry chicken until no longer pink. Remove; set aside. In same skillet in 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
Soak black beans overnight. Keep changing the water until all the black color is gone. Mix beans, corn, onion and milk. Fry bacon and chop up. Mix grease, bacon and salt; add to bean mixture. Mix flour and water together and mix in bean mixture. Put in baking dish and bake at 350° until corn is done.
Layer in 9 x 13-inch dish (do day ahead): bean dip, guacamole (room temperature), taco seasoning mix, sour cream, green onions, olives, small pieces of tomatoes (chop together and put on top sour cream layer) and shredded cheese is the last layer. Use tortilla chips to dip.
Boil noodles 8 to 10 minutes and dry. Mix together spaghetti sauce, cottage cheese, sugar and Parmesan cheese over low heat. Spray an 8 x 12-inch dish with Pam spray. Pour 1/2 cup of sauce mix in bottom of dish. Lay 3 noodles on sauce. Cover with sauce mix, then Mozzarella cheese. Continue until 3 layers high. Top with reserved 1/2 cup Mozzarella cheese. Bake in 350° oven (glass or metal pan) for 35 to 40 minutes. Makes 8 servings, 7 ounces each. Each serving contains 269 calories and 8 grams of fat.
Preheat oven to 425 degrees. Combine flour, coconut, sugar, cocoa, and whipping cream in food processor bowl. Process until mixture forms a dough. Turn out onto a floured surface and knead gently about 6 times. Roll to a thickness of about 1/2 inch or a little less. Cut with a 2 inch biscuit cutter. Dip into melted butter and be sure the biscuits are coated with butter on both sides. Place on a baking sheet spacing the biscuits about 2 inches apart. Bake for about 15 minutes or until no longer doughy. Place biscuits on a rack with wax paper underneath the rack.
Mix all ingredients except water, sugar and 1 teaspoon vanilla. Bake for 1 hour in 350° oven in a greased tube pan. While cake is cooling in pan, make glaze of sugar, water and vanilla. Bring to a boil. Punch holes in cake with toothpick and pour glaze slowly over cake while still hot.
Combine pancake mix with 1 package dressing mix. Combine the other dressing mix with the egg and soda. Dip each piece of chicken into the egg mixture, then the pancake mixture. Place on a paper towel for about 5 minutes. Put cooking oil in pan or electric skillet and heat to 425°. Brown chicken good, then put on a sheet and bake at 350° for 30 minutes.
Cut prepared watermelon rind (green removed, a little pink left on) into squares. Cover with boiling water. Boil until fork will penetrate; do not overcook. Drain and place in enamel pan or large bowl.
Partially bake crust. Saute onions in oil and butter over low heat until golden yellow. Beat eggs, half and half, flour, salt, pepper and nutmeg. Add onions and half of the grated cheese. Pour into crust. Sprinkle remaining cheese on top and bake at 375° for 25 to 30 minutes or until golden brown. Garnish with parsley. Serves 4.
Cover spareribs with applesauce, anise seed and sauerkraut. Bake in a 350° oven for 1 hour. Very good.
Bring to rapid boil and boil for 1 minute. Whip and spread.