HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo. Beat egg with orange juice, rind, sweetener and vanilla. Add to oleo. Reserve 1 tablespoon flour. Sift the remaining flour with salt, baking powder and soda. Add to egg mixture. Add sour cream. Mix reserved flour with the nuts and raisins. Stir into batter. Drop by tablespoon on greased cookie sheet. Bake at 375° for 15 minutes.
Place peach 1/2 for body on salad plate. Arrange celery sticks for arms and legs around peach. Use large marshmallow for head, raisins for eyes, nose, shoes and buttons. The small piece of maraschino cherry for mouth. Put shredded cheese around the marshmallow for hair. Add a skirt of leaf lettuce to complete the salad.
Combine all ingredients. Place in a 9 x 13-inch baking pan. Sprinkle top with crushed corn flakes. Bake at 350° for 45 minutes. Serves 12.
Thoroughly mix all ingredients except bread crumbs and cheese. Place in greased 2-quart casserole. Top with bread crumbs, then cheese. Bake 30 to 40 minutes at 350° until bubbly and brown on top. Makes 8 servings.
Mix all ingredients except chips and cheese. Mix cheese and chips and put on top. Bake at 350° for 30 minutes.
Mix all ingredients, except brown sugar, together. Pour into greased and floured 8 or 9-inch square pan. Sprinkle top heavily with white sugar and brown sugar. Bake at 400° for 25 minutes. (Best when served warm.)
Mix flour, baking powder, salt and sugar in a mixing bowl, then make a well in the center. Add all of the liquid at once and stir well. Set aside for 45 minutes to an hour until dough begins to rise well. Add enough flour until easy to handle. You may roll the dough, then cut it into pieces or simply tear off a piece and slap or mold it with your hands to the desired shape and thickness, about 1/4-inch. Fry in hot oil. The oil will be hot enough when a small piece of dough is dropped into it and it begins to bubble and comes to the surface. After brown on one side, turn and brown on the other. Drain on paper towels.
Melt butter in 9 x 13-inch pan. Heat sugar and water until sugar melts. Cut shortening into flour. Add milk. Knead a little. Roll until 1/4-inch thick. Top with apples and sprinkle with cinnamon. Roll like jelly roll. Slice into 1/2-inch slices and place in pan with melted butter. Pour sugar syrup carefully around rolls. Bake at 350° for 45 to 60 minutes.
Combine sugar, syrup, pineapple and cream in well-buttered heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage (236°). Remove from heat; add butter. Do not stir. Cool until saucepan feels lukewarm. Add vanilla. Heat until candy begins to thicken. Beat in nuts. Pour into buttered 8 x 8 x 2-inch pan. As candy firms, it will lose slick look and become creamy. Cool and cut. Makes about 3 dozen pieces.
Saute onion in 1/4 cup butter. Mix flour, sugar, pepper, baking powder and salt. Add egg, whipping cream and onion just until moistened. On floured board, knead dough gently 5 to 6 times. Place on ungreased cookie sheet. Press into 8-inch circle, 1/2-inch thick. Cut into light wedges. Pull apart a little. Lightly brush with butter. Bake 12 to 16 minutes at 400°.
Beat first five ingredients until light and fluffy. Then fold in the pineapple tidbits.
Mix all ingredients together thoroughly in a very large bowl, by hand! Be careful; don't make a cocoa dust cloud, like I did first time I made this mix. Store in airtight container; makes a lot and keeps well. I use a gallon jar with a wide lid.
Mix well and pour into pie shell. Bake at 325° until knife inserted comes out clean.
Soften cream cheese. Mix with chicken spread. Add soy sauce and chives or parsley. Form into a ball. Wrap in Saran Wrap. Chill overnight. Roll in nuts if desired.
Heat oven to 350°. Lightly grease a shallow baking dish large enough to hold fish in a single layer. Season fish with salt and pepper. Place in prepared dish. Arrange lemon slices on fillets; sprinkle with scallions, then top with sage leaves. Dot with butter. Pour broth into dish. Bake 10 to 12 minutes, basting occasionally, with pan juices just until fish is opaque at its thickest part. Serve fish with pan juices spooned over. Makes 4 servings.
Mix Eagle Brand milk, soft cream cheese, pineapple and 1/2 Cool Whip. Put into a large bowl, a layer of vanilla wafers, then pineapple pudding and a thin layer of Cool Whip. Repeat again. The last layer, all Cool Whip.
Combine the first 6 ingredients and mix well. Sift together the flour and baking powder. Add to the potato chip mixture and mix well. Stir in the pecans. Drop by teaspoonfuls onto a greased baking sheet, allowing space for the cookies to spread. Bake at 375° for 10 to 15 minutes, or until lightly browned. Makes 5 dozen.
Combine egg and milk; stir in flour and salt. Stir in corn and make a fairly thin batter. Drop by tablespoons and fry 3 or 4 at a time in heavy saucepan until golden brown, turning once. Drain on paper towels and keep fritters warm in 200° oven while frying remaining cakes. Makes 10 fritters.
Brown ground beef and onion; drain. Stir in remaining ingredients, and simmer for 30 minutes. Pour in bowl and top with the following: Tortilla Chips, Shredded cheese, Salsa, Onions (optional), Shredded lettuce, Diced tomatoes, Sour cream (Can be frozen up to 3 months).
Combine salt and corn meal; add slowly to boiling water, stirring constantly to prevent lumping. Combine vinegar and milk. Add 1 1/2 cups of vinegar and milk to corn meal mixture. Mix well. Add eggs and melted shortening. Stir until well blended. Dissolve soda in remaining vinegar and milk. Add to corn meal mixture and stir until completely blended.
Combine water and butter in a medium saucepan; bring to a boil. Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat and cool 4 to 5 minutes. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition, then beat until dough is smooth. Drop Cream Puff Pastry into 8 equal mounds 3 inches apart on an ungreased baking sheet. Bake at 400° for 30 to 35 minutes or until golden brown and puffed. Cut off tops and pull out soft dough. Fill with pudding. Put tops back on.
Mix and shape into balls. Bake at 350° until golden brown, approximately 20 minutes.
Mix ingredients and shape in a loaf pan. Put catsup on top. Do not let run down sides and bake at 350° for 1 hour.
In a large skillet, heat oil. Saute zucchini, mushrooms and olives. Add tomatoes, tomato paste, Parmesan cheese, salt, basil and pepper. Simmer 15 minutes. Prepare spaghetti. Drain. Toss with softened butter. Arrange on warm platter. Pour on sauce and top with grated Parmesan cheese. Makes 8 to 10 servings.
Beat cream cheese 2 to 3 minutes with mixer until smooth. Add vanilla, beat in part of sugar. Add eggs one at a time. Beat until light and creamy. Pour into crust and bake at 375° for 20 minutes. Save 2 teaspoons graham crackers for top. Remove from oven and let stand for 15 minutes. Turn oven to 450°. Mix sour cream, vanilla and remaining sugar together. Spread evenly on top. Sprinkle with crumbs, then chill and serve.
Brown meat in skillet. Drain. Add soup and then 2 cans of water. Mix well. Cover and simmer 30 to 45 minutes.
Preheat oven to 375°. Prepare brownie mix. Pour brownie mixture in buttered square Pyrex dish. Bake for 15 to 20 minutes or until set. Cool.
Mix together all ingredients, except cheese. Put in baking dish. Sprinkle with grated cheese and bake for 20 minutes in a 400° oven. Enjoy on any favorite cracker.
Cook potatoes until tender; drain. Mix potatoes, soup, onions, sour cream and cheese together. Pour into 9 x 13-inch dish. Top with crushed cornflakes. Drizzle melted butter on top of cornflakes. Bake at 325° for 35 to 40 minutes.
Shred cabbage, discard heart. Combine all ingredients and toss slightly. Makes 12 to 15 servings.
Mix first two ingredients in frying pan over low heat until mixture leaves sides of the pan. Then add Rice Krispies, vanilla and salt. Mix and let cool for 10 minutes. Take mixture and roll 1-inch balls, then roll into chopped nuts.
Defrost and squeeze spinach of all water. Spread over bottom of 9 x 13-inch glass pan. Layer sole fillets on top of spinach. In large saucepan, thoroughly heat just to boiling, tomatoes, garlic, dill and lemon juice. Cook 15 minutes. Add shrimp. Pour sauce over fish. Sprinkle with cheese. Bake at 350° for 30 minutes or until fish is done.
Mix the first 4 ingredients; set aside. Spread the 2 cans beans on bottom of 9 x 13-inch pan. Next, spread the avocado mixture over beans. Mix the sour cream, mayo and taco seasoning. Spread over the avocado mixture. Add green pepper, onion, tomato and olives. Spread cheese over entire dip. Serve with Doritos.
Combine. Bake at 475° for 5 minutes, then at 425° for 15 minutes.
Mix all ingredients, except pie filling. Pour into a 9 x 2-inch baking dish. Pour pie filling on top. Dot with butter. Bake at 350° until brown, about 30 minutes.
Place chicken pieces in large plastic food storage bag. Combine teriyaki sauce, lemon peel, lemon juice, Tabasco sauce and cinnamon. Pour over chicken. Press air out of bag; close top securely. Turn bag over several times to coat chicken well. Refrigerate overnight, turning bag over occasionally. Remove chicken and broil or grill 5 to 7 inches from heat source for 40 minutes or until chicken is tender. Turn occasionally during cooking.
Sift flour, salt and baking powder. Stir in shortening. Add water. This is a very good pie crust; never fails.
Mix all ingredients well. Store in airtight containers. To use, fill cup 1/2 full of mix. Fill with boiling water. Good with miniature marshmallows added.
Mix all well, then put into pie shells. Chill overnight and that's it. Garnish with fresh strawberries.
Heat milk; remove from heat. Add all ingredients. Mix well. Form into soft ball. Let rise 1 hour. Grease casserole dish. Punch bread down. Put into dish. Cut X in top. Let rise 40 to 50 minutes. Bake 45 to 50 minutes at 375°. Makes 1 round or 2 loaves.
Boil chicken until tender; take off bone and place in a large baking dish. Pour 2 cans cream of chicken soup over meat. Mix one package Pepperidge Farm dressing mix, 2 eggs, onion and 3/4 cup evaporated milk. Pour over soup. Pour chicken broth over dressing to about 1/2 inch over top. Bake at 350° for 1 hour.
Mix melted butter, Worcestershire sauce, garlic and salt. Mix rest of ingredients and add to butter mixture. Coat all and bake 2 hours at 250°, stirring every 30 minutes. Shut oven off and leave in until cool.
Cream together shortening, sugar and egg. Set aside. Sift salt, soda and flour together. Add mashed bananas alternately with the flour mixture to the shortening mixture. Bake in 1 regular or 2 small loaf pans for 1 hour at 300 degrees or until toothpick comes out of the center clean.
Cook spaghetti; drain and rinse. Stir in chicken, Cheez Whiz and mushroom soup. If dry, you may want more soup or cheese.
Mix first 4 ingredients. Put cheese on top. Bake at 400° until cheese is bubbly.
Boil first 4 ingredients for 1 minute; then add the oatmeal and peanut butter. Drop by spoonful. Let set about 2 hours.
Dissolve Jell-O completely in boiling water. Stir in cranberry sauce until melted. Add applesauce. Pour into greased mold. Refrigerate until set, unmold onto plate.
Chop pecans, dates and candy slices. Add coconut. Pour melted oleo over mixture and let stand while preparing batter. Beat eggs; add sugar and then other ingredients. Mix well with fruit and candy. Bake in greased and floured tube pan for 2 hours at 300°.
Saute bacon and onion until tender. Add remaining ingredients and bring to a boil. Cook for 15 minutes.
Brown the ground chuck; drain off the fat. Add the rest of the ingredients. Cover and cook until tender.
Separate eggs. Beat egg whites until stiff and put in refrigerator. In second bowl, beat egg yolks and yogurt well. Sift flour, salt and baking soda; add to egg yolk and yogurt mixture. Stir in milk and honey. Carefully fold in egg whites. Cook on hot griddle, flipping when batter bubbles. Yields 12 medium pancakes, thick and cake-like.
Mix together 2	cups water, sugar and salt. Add yeast dissolved in 1/2 cup water. Stir in eggs and shortening. Mix in the flour first with spoon and then by hand. When the dough begins to leave the sides of the bowl, turn it out onto a lightly floured board and knead. Knead	until dough is smooth, elastic and doesn't stick to board. (If you use a mixer with a dough hook, this step is eliminated.) Place dough in a greased bowl, turning once to bring oiled side up. Cover with a damp cloth and	let rise until double (1 1/2 to 2 hours).	 Punch down, pull edges into center and turn completely over in bowl. Let rise until almost double (30 to 45 minutes). Shape into rolls. Let rise until light (15 to 20 minutes). Bake at 425° for 12 to 20 minutes, depending on size of rolls. (Cinnamon rolls may be made with dough.)
Mix jello and hot water. Add cranberries, pineapple, juice and nuts. Stir well and pour into 9 x 13-inch pan. Refrigerate until set.
Peel cooked potatoes, add margarine (I use Parkay), sugar, milk, eggs, and vanilla. Beat with electric mixer until fluffy. Put in large well-greased baking dish. Bake about 40 minutes in 300 degree preheated oven.
Mix all ingredients together. Add cheese, if desired. Bake at 350° for 30 minutes. Serve hot.
Hand mix all ingredients until well blended. Pour into greased and floured sheet cake pan (9 x 13-inch). Bake at 350° for 40 to 50 minutes. Test with a toothpick.
Peel and cut up eggplants. Add 1 cup water and bring to a boil. Reduce heat and cover and cook 15 minutes. Add sugar, margarine and cinnamon. Stir well. Cook slowly 20 minutes more, stirring occasionally, until completely cooked.
Set oven at 350°. Cream the butter until fluffy; gradually add sugar, beating until smooth. Beat in water and vanilla. Alternately add flour and nuts, blending after each addition. With lightly floured hands, roll dough in small balls or date-shaped pieces. Place on ungreased cookie sheet, about 1-inch apart. Bake for 30 minutes or until golden brown. Roll in confectioners sugar as soon as taken from oven. Makes 3 dozen.
Cream butter and sugar until light and fluffy. Add unbeaten egg and beat vigorously. Sift dry ingredients together. Add alternately with the applesauce. Mix thoroughly. Add nuts and raisins. Drop by teaspoon on a lightly greased baking sheet. Bake at 375° for 10 minutes or until light brown. Store in tight container. They will stay moist. Put in refrigerator and they will keep indefinitely.
Combine dry ingredients. Stir in beer until moist. Turn into well-greased loaf pan, then bake at 375° for 50 minutes. Pour melted butter over loaf and bake another 10 minutes. Enjoy warm.
In a skillet, in hot margarine, cook chicken, half at a time, until brown. Add broccoli and carrots. Cook until tender-crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until vegetables are tender. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork before serving. Makes 4 servings. Preparation time: 10 minutes. Cooking time: 30 minutes.
Cream together in mixer: butter, peanut butter, sugar, brown sugar, vanilla and egg. Add flour, baking powder and salt. Roll dough into 1-inch balls. Drop into well-greased and floured 1 1/2-inch muffin pans. Bake at 325° for about 12 minutes until golden (looks like little muffins). Remove from oven and immediately press 1 miniature peanut butter cup in the center. Cool in refrigerator 10 to 15 minutes. Remove cookies from muffin pans with sharp knife.
Heat oven to 350°. Place large sheet of heavy-duty foil on bottom of pan. Sprinkle with dry onion soup mix. Spoon mushroom soup over it and seal all edges with foil. Bake 3 hours.
Mix together all ingredients. Pour over roast in covered pan. Bake at 250° for 4 1/2 to 5 hours. Serve with rice since makes great gravy.
Pour can of milk over bread crumbs. Mix all ingredients together. Cut up 2 tablespoons of margarine and put on top of pudding. Bake at 350° for 45 minutes.
Sift flour with soda and salt; add to other ingredients. Beat hard for 3 minutes. Bake in greased 8-inch pan for 40 minutes in 350° oven.
Blend tomatoes, soup, onion, chilies, salsa and seasoning. Mix in blender or food processor until well mixed into a sauce. Crumble tortilla chips. Layer chips, 1/2 chicken, 1/2 sauce and 1/2 cheese in a casserole dish; repeat layers. Bake at 350° for 30 to 40 minutes or microwave on High 15 minutes. Top with sour cream or guacamole.
Heat oven to 375°. Put apples in a 2-quart casserole. Sprinkle with cinnamon, water and lemon juice. Mix remaining ingredients with fork until crumbled. Sprinkle mixture over apples. Bake at 375° for 25 to 35 minutes.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef; drain. Stir in barbecue sauce, onion and brown sugar. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup; firmly press in bottom and up sides.
Beat eggs well. Beat in sugar. Add oil slowly and beat well. Add vanilla. Sift flour and measure; sift again with dry ingredients. Add minced zucchini. Add chopped nuts. Bake in a greased loaf pan for 50 minutes at 350° or until done. Makes 2 large or 3 small loaves.
Prepare fish. Combine with all other ingredients, except cream, milk and butter; simmer until fish is cooked. Place cooked ingredients in a large pot.
Combine ham, cheese, onion, eggs and olives; blend with mayonnaise and chili sauce. Spread on 6 or 8 buns. Wrap buns individually in aluminum foil. Place on baking pan or cookie sheet and bake at 400° for 10 to 15 minutes.
Sprinkle strawberries with 1 cup of sugar. Let stand several hours. Strain through a fine sieve. Pour into a refrigerator tray. Freeze until slightly icy. Put in a saucepan 1 cup of sugar and water; boil until syrup spins a thread (about 5 minutes). Beating constantly, pour the syrup slowly over the egg whites and keep beating until the mixture is cool. Fold in the heavy cream.
Cream margarine and sugar. Add eggs, one at a time. Mix dry ingredients together and add alternately with syrup. Add vanilla. Bake in a 9 x 13-inch loaf pan at 350° for 25 minutes. Frost with any chocolate frosting you like.
Dissolve yeast in 1/4 cup lukewarm water with 1/4 teaspoon sugar. Mix all other ingredients with the buttermilk and warm water. Pour in the dissolved yeast. Add enough flour to make a stiff dough. Make out rolls. Let rise 1 hour before baking. Bake at 425° until golden brown.
Mix all ingredients, except gelatin together. Pour as much gelatin in for however much color you want. The cherry, lime or orange gelatin makes a pretty color. Refrigerate.
To make filling, heat chicken, onion and 5 ounces green enchilada sauce until onion is tender. When the filling is ready, put 3 cups of water, the chili powder and vegetable oil in a saucepan and bring to a boil. Reduce heat and simmer. Using tongs, tip tortillas in the simmering water just until the tortilla is soft. (If the tortillas stay in the water too long they will tear when you make the enchiladas.) Place tortilla in a greased pan and fill with a small amount of filling and grated Monterey Jack cheese. Wrap the tortilla around the filling (like a crepe). Repeat this process with each tortilla, dividing the filling and Monterey Jack cheese among the 12 tortillas. Place the enchiladas in a row, and pour remaining green sauce over them. Lay sliced Velveeta on the enchiladas. Cover with foil and heat at 375° until cheese melts (about 20 minutes). For spicy enchiladas, add 1 tablespoon chopped jalapenos to chicken filling.
Soak garbanzos overnight with a tablespoon of salt and enough water to cover beans. When ready to cook, drain the salted water from the beans and put in the ham bone and beef bone with 2 quarts of water. Cook for 45 minutes on slow fire. Fry bacon and onions (onions having been chopped fine). Place these in the pot, adding potatoes, saffron and salt. When potatoes are done, remove from fire and add chorizo cut in thin slices.
In large saucepan or Dutch oven, combine sweet potatoes, celery, onion, marjoram, thyme, cayenne pepper, water and chicken broth. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Stir in turkey, peas and bacon. In small bowl, combine cornstarch and milk; blend well. Slowly stir into soup; cook and stir until thickened and bubbly. Makes six 1 1/3 cups servings.
Bring egg whites to room temperature (about 1 hour). Meanwhile, sift flour, powdered sugar, cocoa powder and cinnamon together 3 times. Set aside.
Heat milk until hot. Add to bread crumbs and butter or oleo in bowl. Combine sugar, salt and raisins with slightly beaten eggs. Then slowly add to hot mixture. Pour into a greased baking dish. Set in pan of hot water and bake at 350° for 1 hour. Serves 4.
Cream the shortening and sugar. Add molasses and egg; beat well. Add remaining ingredients and mix well. Chill. Form 1-inch balls and roll in sugar. Bake at 375° for 8 to 10 minutes.
Shape biscuit dough into ball. Roll into 8 x 14-inch rectangle. Combine next 5 ingredients in bowl, mixing well. Spread evenly on dough. Roll as for jelly roll from long side. Slice in 1-inch thick pieces. Place on lightly greased baking sheet. Bake at 400° for 15 minutes or until brown. Add peas and carrots to prepared gravy, mixing well. Pour over pinwheels. Makes 12 to 14 servings.
Put onions into food processor or blender and blend until mushy on medium speed. Add lemon juice and honey. Combine dry spices, except poppy seed, and add to onions. Slowly pour oil into blender until mixture is thick and smooth. Add poppy seed and process only a few seconds longer. Makes 2 cups.
Beat egg whites until stiff, but not dry. Add sugar gradually (not all at once) to beaten egg whites. Add salt and orange extract. Fold in cornflakes and coconut. Bake on a greased cookie sheet. Drop from a teaspoon and bake 10 to 15 minutes at 350°. Let cool in pan until firm or bottoms will gum. Makes approximately 2 1/2 dozen.
Melt butter in 2 quart saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake at 350° for 25 to 30 minutes.
In medium bowl, gently stir together chicken and peppers. In cup, stir together oil, vinegar, basil, oregano and garlic. Pour dressing over chicken and peppers. Toss gently and serve on salad greens.
Combine 1 cup sugar, salt and flour in medium saucepan; add milk gradually. Cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat. Stir half the mixture slowly into beaten eggs in bowl; stir back into remaining mixture in saucepan. Cook, stirring constantly, 1 minute. Remove from heat; pour into a large bowl and cool. Stir in cream; chill.
Blend oil and flour. Add milk and egg. Beat with rotary beater until smooth. Batter will be thin. Dry food thoroughly, then coat generously with unseasoned flour. Dip into batter, letting excess drip off. Fry in oil at 375° in skillet or heavy skillet. Oil one-inch deep, but pan not more than 1/3 full. Fry golden brown. Drain.
Melt margarine in large saucepan. Add flour; stir until smooth. Add milk; stir until smooth. Add rest of ingredients; let it heat until hot.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 268° on candy thermometer or to hard-ball stage.
In a small bowl combine sugar, cumin, chilli, dry mustard, orange zest, salt and pepper. Rub both sides of pork chops with spice mixture. In a large skilled heat oil over medium high heat. Add pork chops, cook turning once until golden brown which is about 6 to 7 minutes per side. Decorate with orange slices and freshly cut up parsley.
Combine all ingredients in a blender. Then cover and mix at high speed until foamy. Makes 1 serving.
Slice onion, celery and carrots and pour juice and wine and spices. Marinate chicken for an hour. Fry chicken parts in oil lightly. Arrange in baking dish and pour marinade mixture on top. Cover with foil and bake for an hour at 350°. Add raisins and bake another 30 minutes, uncovered. Put chicken on serving plate. Add reduced sauce and decorate with orange slices. Makes 8 servings.