HumbleIntelligence/food-ner-1-Million huggingface dataset:
Score outer peel of fruit into quarters. Remove thin layer of peel a quarter at a time. Discard white membrane from peel and fruit. Cut peel into very thin strips. In 2-quart microwave-safe bowl, combine peel, water and soda. Cover; microwave on High for 5 to 8 minutes or until mixture comes to a full rolling boil; continue to boil for 10 minutes, stirring once halfway through cooking.
Melt 2 tablespoons of the margarine in a shallow baking dish. Place chicken breasts in pan and bake at 350°, uncovered, for about 30 minutes.
Clean green beans. Place in saucepan with water. Boil for approximately 3 to 4 minutes. (Green beans should be crisp.) Drain water. With beans in the pan, add 2 tablespoons butter or margarine and 1/4 to 1/2 cup balsamic vinegar. Place lid on saucepan and shake until butter is melted and mixture is combined.
In bowl, mix eggs and buttermilk. Add oats and mix. Stir in molasses and oil. Combine flour, salt, baking soda and baking powder. Stir into egg mixture. If too thick, add a little milk. Bake on preheated waffle iron.
Mix first 3 ingredients together and add oil, eggs and white sugar that has been mixed well. To both mixtures, add bran, raisins and flour. Bake at 400° for 15 to 20 minutes in greased muffin tins. Place remainder in a glass bowl that has extra room and can be covered as the mixture will raise somewhat. This will last 6 weeks.
Mix marinade thoroughly and set aside. Put chicken wings in large Ziploc bag in pan to fit. Pour marinade over all in bag. Press out air and seal bag. Marinate in fridge 24 hours, turning bag every so often.
Mix all ingredients well. Divide among 12 cup muffin pan. Bake at 400° for 20 to 25 minutes. They should spring back when touched and are slightly brown on top.
Split Twinkies and place (filling side up) into a 9 x 13-inch baking pan. Mix pudding mix and milk together. Put pudding on top of Twinkies. Slice bananas on top of pudding. Drain pineapple and put over bananas. Cover with Cool Whip. Refrigerate overnight.
Sift together flour, soda, salt and spices. Add sugar. Stir thoroughly. Make a well in center of dry ingredients and add all other ingredients. Mix well and add nuts or raisins. Pour batter into 4 (8 x 4-inch) loaf pans (greased and floured), filling 1/2 full. Bake at 350° for 1 hour. Makes 4 loaves.
Grease two 8 x 4-inch or 9 x 5-inch loaf pans.	Lightly spoon flour into	measuring cup; level off. In a large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In a small pan heat water and oil until very warm. Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in additional 2 1/2 to 3 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough about 10 minutes or until dough is smooth and elastic with blisters under the surface. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 hours.
Combine juice and soda; bring to a boil. Add cold milk, butter and sugar. Bring to boil again. Add seasonings to taste.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter/margarine. Stir in chocolate chips and walnuts. Pour into pie shell. Remove about 1/4 cup of liquid from pie. Bake at 325° for one hour.
Dissolve jello in 1 1/2 cups boiling water. Add pineapple, celery and nuts. Mash cream cheese and pimiento. Add to mixture. Add pinch of salt to cream cheese. Set in refrigerator. When the mixture begins to jell, fold in whipped cream. Set in refrigerator until completely jelled.
Mix small amount of flour, salt and pepper. Roll zucchini slices in flour mixture. Brown lightly on one side. Turn and brown the other side. Sprinkle with cheese.
Place 2 cups sugar in pan. Add milk and melted butter. Into another small skillet, put 1/2 cup sugar and melt over very slow heat. At the same time, have first vessel heating slowly. When both mixtures are at boiling point, slowly add melted sugar to first mixture, beating constantly as added. Allow to boil up for about 1 minute (by the clock) or until soft-ball. Remove and add 1 teaspoon vanilla. Beat until consistency to spread.
Preheat oven to 350°. Grease bottom of a 9-inch square baking pan. Melt butter in saucepan over low heat. Remove from heat. Stir in remaining ingredients in order listed. Mix well. Spread in prepared pan. Bake for 30 minutes. Cool in pan. Cut into 24 bars. Sift confectioners sugar over bars, if desired.
Cook apples in about 1/2 cup of water until soft. Remove from heat. Add sugar. Pour into unbaked pie crust. Top with dots of butter, then sprinkle with cinnamon as desired. Add woven lattice top crust. Bake at 350° for about 30 minutes until golden brown.
Combine all ingredients and mix well. Marinate meat overnight. This is good for beef, chicken or pork.
Brown sausage and onion; drain. Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours. Serve over saffron rice.
In a 2-quart saucepan, stir cornstarch, milk, salt and hot pepper sauce until smooth. Bring to boil over medium heat; boil for 1 minute. Remove from heat. Add Parmesan cheese and ketchup, stirring until smooth. Remove 1/4 cup sauce; reserve. In large skillet, heat corn oil over medium heat. Add turkey and garlic; saute 3 minutes. Stir in spinach, Ricotta and reserved 1/4 cup sauce. Spoon about 2 tablespoons mixture into each shell. Place shells in an 11 x 7 x 2-inch baking dish; top with remaining sauce. Bake in a 350° oven for 20 to 25 minutes, or until heated through. Makes 4 servings.
Combine flour and salt in medium bowl and cut in shortening with blender to form pea-size chunks. Add your egg and water, a little at a time, until dough forms a ball. Roll dough on a floured pastry cloth. You divide dough up to make 2 (8-inch) pies with top crust for one pie. You can freeze the pies until you need to fill them.
Heat oven to 375°. Combine Crisco, sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture.
Mix together in bowl; sour cream, enchilada sauce, green chilies and onion soup mix. Layer; beginning with flour tortillas that are quartered. Then add half of cooked ground beef, half of sour cream mixture and top with cheese. Repeat once. Bake at 350 degrees for 30 to 45 minutes.
Dredge chicken with flour and salt. Heat oil in skillet. Simmer, covered, 45 minutes.
Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 15 to 17 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Sprinkle layers with rum, if desired. Let stand for 10 minutes. Spread frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
In a pitcher, stir together tomato juice, vodka, lemon juice, Worcestershire sauce, celery salt and hot pepper sauce. Serve over ice. Garnish each glass with a celery stalk or pickle spear, if desired. Makes 10 (about 4 ounce) servings.
Dissolve jello in boiling water. Let stand until partially thickened. Put cucumber through food chopper. Add to gelatin with remaining ingredients. Put into lightly oiled mold.
Measure into mixing bowl the water; add yeast, stirring to dissolve yeast. Stir in sugar, salt, shortening and egg. Mix flour in with hand until dough is easy to handle. Place in greased bowl. Cover with wax paper. Place in refrigerator or if you're in a hurry for them, place in warm place and let rise. After rolls rise to top of bowl, work on floured surface. Make into rolls. Let rise until doubled, 1 1/2 to 2 hours. Bake in 375° oven for 15 to 20 minutes.
Place rice in water with salt and butter. Simmer down until stiff, about 1/2 hour, after it comes to a boil. While rice is boiling, beat eggs, sugar and vanilla together. After rice is stiff, add cream and milk and boil 20 minutes, mixing continually. Add egg/sugar mixture to rice. Bring to boil; take off stove and cool. Sprinkle with cinnamon if desired.
Combine first 4 ingredients in mixing bowl; beat until mixture resembles fine crumbs. Remove 1 cup crumb mixture; set aside. Add eggs, milk and vanilla to remaining crumb mixture. Mix until blended. Pour batter into a greased 11 x 7 x 1 1/2-inch pan; sprinkle with chocolate chips. Top with reserved 1 cup crumb mixture. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool slightly; dust top with powdered sugar. Yields 1 coffee cake.
Mix wafers, sugar and orange juice together. Add butter and pecans; form bite sized balls. Roll in coconut and refrigerate until firm.
Combine first 7 ingredients with 4 cups water in a large saucepan. Simmer for several minutes. Cook ground beef in a skillet until brown and crumbled. Add to bean mixture. Cook over low heat for 1 hour.
Preheat oven to 350°. Cream butter and sugar. Add egg. Mix well. Add bananas, sour cream and vanilla. Add flour, salt and baking soda. Mix. Stir in chocolate chips. Bake at 350° for 25 minutes.
Put oil in frying pan until hot. Add beaten eggs and stir. Add onions and peppers. Keep stirring until eggs are completely cooked. Salt and pepper to taste.
Mix vinegar, water and eggs. Add flour and sugar, which has been mixed together. Cook in double boiler until thick. Add butter. Mix and pour into baked pie shell. Beat 2 egg whites for meringue. Add 6 tablespoons of sugar. Cover filling and bake in oven until topping is brown.
Boil water. Add shortening and stir until melted. Add flour and stir until it leaves the sides of the pan. Take off stove and cool slightly. Add beaten eggs, one at a time, stirring well. Spoon along side each other on cookie sheet.
Cook macaroni and drain. Brown hamburger and drain. Add soups, pepper and macaroni. Place 1/2 mixture in and cover with half cheese and onions. Top with remaining ingredients. Bake at 350° for 25 minutes.
Place in greased casserole dish. Top with potato chips and bake 30 minutes at 375°.
Stir together margarine, sugar and milk in heavy 5-quart pan; bring to a full boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix until well blended. Pour into 3 greased 9-inch or 2 greased 13 x 9-inch baking pans. Cool at room temperature. Cut into squares. Makes about 6 dozen.
Sift dry ingredients. Cream butter and sugar; add juice, egg and orange rind. Add flour mixture, a third at a time, stirring well. Shape into a ball. Wrap in plastic wrap. Refrigerate several hours. Preheat oven to 350°. Roll dough on lightly floured board. Cut with cookie cutters and place on lightly greased cookie sheets. Bake 7 to 8 minutes. Cool and frost.
Cut the peel from 3 large oranges and cook in salt water until tender. Drain. Add 1 cup sugar to peel while still hot. Simmer until clear. Cut peel into small pieces. Mix remaining ingredients. Add orange mixture. Pour into 2 medium and 1 small bread pan. Bake at 350° about 35 to 45 minutes. Check for doneness with toothpick.
Mix together. Stir and heat contents on stove. Add more cornstarch if desired for consistency.
Combine flour, baking soda and salt in a bowl. Beat butter, granulated sugar and brown sugar in a mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Makes about 3 1/4 dozen cookies.
Cook ground beef in Dutch oven or large sauce pan over medium heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
Cream butter and sugar. Add egg white, baking powder and salt. Add flour and mix well. Divide batter and spread into 2 pie plates. Spread egg yolk over top and decorate with cross hatching marks with the tine of a fork.
Mix all ingredients except Ritz crackers and pour in casserole dish. Bake 25 to 30 minutes at 350°. Put on top last 15 minutes the crushed Ritz crackers, mixed with melted stick of butter. Can be made ahead and frozen.
Bring V-8 just to boiling. Add picante sauce and rice. Cover and cook 20 minutes. Serve 4 to 6.
Slice steak into 1/4-inch strips. Combine bouillon, water, soy sauce and cornstarch. Set aside. In a wok or large skillet, heat oil; add meat and garlic. Stir-fry until meat is no longer pink. Remove meat. Add cabbage, carrots, onion, mushrooms, celery and green onions. Cook for about 3 minutes. Add pea pods and water chestnuts. Cook about 2 minutes. Add meat. Stir bouillon mixture and pour over veggies. Cook until sauce is thick. Gently toss in spaghetti and heat for about 1 minute.
Cut chicken into serving pieces; brown in hot oil. Remove chicken and saute onion in oil. Add remaining ingredients and simmer 30 minutes. Place chicken in sauce and bake, uncovered, in 325° oven for 1 hour.
Mix ingredients and pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 20 to 25 minutes. Cool in pan, cut while hot.
Chill cooked macaroni. Stir in mayonnaise or salad dressing, blended with sour cream and seasonings. Gently stir in remaining ingredients. Chill thoroughly.
Mix all together. Pour into a 9-inch pie plate. Pour filling of your choice (apple is good) in center. Bake at 425° for 50 minutes.
In a heavy saucepan, combine marshmallow cream, water and corn syrup. Heat and stir over low heat until mixture just comes to a boil. Remove from heat. Add butterscotch chips. Stir until thoroughly blended. Combine Rice Krispies and peanuts in a bowl. Pour marshmallow mixture over. Toss until cereal is well coated. Press into well buttered 9 x 13-inch pan. Chill until firm. Cut into squares.
Heat oil (1-inch) to 375°. Mix corn meal, salt, onions and baking soda. Stir in buttermilk. Drop by spoonfuls into hot oil. Fry until brown, about 20 minutes. Makes about 2 dozen Hush Puppies.
Soak bread in milk two hours. Beat sugar and eggs together. Add milk, butter, salt and raisins. Pour into Pyrex dish. Sprinkle top with nutmeg. Bake at 325° for 1/2 hour.
Prepare potatoes, onion and celery. Add vegetables and seasonings (but NOT the nutmeg) to chicken broth and simmer until fork tender, about 30 minutes and then remove bay leaf. Chop oysters into bite size pieces; add liquor and oysters to pot of vegetables and simmer 3 or 4 minutes before adding milk (or half & half) to pot. Mix cornstarch with small amount of water, add to pot, gently cook and stir until chowder thickens. Mix in a few dashes of Tabasco Sauce and serve with the fresh nutmeg on top.
Grind shrimp. Combine all ingredients except pastry stick and cream; blend into a paste. Prepare pastry stick as directed. Roll very thin and cut into 2-inch circles. Place 1 teaspoon of filling in center of each circle. Moisten edges with cold water; fold over and press edges together with fork. Prick tops and brush with cream. Bake in a hot oven, 475°, for approximately 12 minutes or until golden brown. Makes about 48 turnovers.
Melt cheese (or just put in crock-pot and allow to melt) and mix in other ingredients. Heat thoroughly in crock-pot (I cooked mine on low for about 2 hours). Serve over tortilla chips. You can also serve this with some chalupas (from Taco Bell) and you have a wonderful Mexican meal.
Mix tomatoes, onions, peppers, cabbage, and salt together and let stand overnight. Next day, drain out all possible juice. Mix the sugar, vinegar and spices (put spices in a small cloth bag). Pour over tomato mixture. Cook until well done, about 30 to 45 minutes or until thick. Put in jars and seal.
Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar. Remove from heat and set aside to cool.
Bake brownies as directed on box. When cooled, break up brownie mix and layer portion in bottom of bowl (should have 2 or 3 layers). Spread with layer of Cool Whip. Sprinkle with layer of crushed Heath bars. Do this at least twice, ending with Cool Whip and crushed Heath bars.
Beat egg whites and	vanilla until soft peaks form. Gradually add sugar, beating to stiff peaks. Spread meringue on top and sides of each sponge cake. Place on baking sheet. Bake in	very hot oven (450°) for 5 minutes or until golden brown. Remove from oven; fill center of each cup with a scoop of ice cream. Spoon berries over ice cream. Makes 4 servings.
Saute diced onion. Add diced Velveeta cheese, milk, cream of chicken soup and whole diced chicken. Mix until melted. Cook lasagna noodles. Layer in a 9 x 13-inch pan 3 noodles, 1/3 cheese mix, 1/3 cottage cheese and sprinkle with Parmesan cheese. Repeat twice. Bake at 300° for 45 minutes covered, then 15 minutes uncovered at 350°.
Line two baking sheets with parchment paper. Trace a 10 inch circle on both sheets. Preheat oven to 300 degrees. For meringues, in a large bowl, combine egg whites, cream of tartar, and 1/2 tsp. vanilla. Beat with a mixer until soft peaks form. Add 1 1/2 c. of sugar, one Tbsp. at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved. Spread onto circles on parchment paper, building up sides slightly. Bake for 1 hour. Carefully remove to wire racks. Remove paper and cool. Increase oven temperature to 350 degrees. Spread almonds on baking sheet. Toast 7 to 8 minutes or until light brown. Cool and chop coarsely. Slice strawberries into thirds. Sprinkle with 2 Tbsp. of sugar and toss gently. Whip cream on high speed with 2 Tbsp. sugar and 1/2 tsp. vanilla. Mix powdered sugar, milk, coffee crystals, and 1/4 tsp. vanilla. To assemble, place one meringue on a large plate. Place half of strawberries on top. Drizzle with powdered sugar mixture. Place another meringue on top of strawberries. Spread whipped cream on top. Sprinkle with almonds. Place remaining strawberries on top and around cake.
Preheat oven to 350°. In a medium bowl, mix 1 1/2 cups flour and confectioners sugar; cut in butter or margarine until crumbly. Press into lightly greased 13 x 9-inch pan. Bake 15 minutes. In a large bowl, mix eggs, granulated sugar, baking powder, lemon juice and 3 tablespoons flour. Mix well and pour over crust. Bake 20 to 30 minutes (until golden brown). Cool and cut. Sprinkle with confectioners sugar. Store, covered, in refrigerator. Makes 24 to 36 bars.
In heavy saucepan over low heat, combine butter, milk, peach syrup and beaten egg. In a separate bowl, combine dry ingredients and blend well. Gradually add dry ingredients to the liquid mixture. Stir constantly over medium heat until all dry ingredients are blended into the liquid. Pour the cobbler batter into a lightly greased 9 x 13-inch baking dish. Scatter sliced peaches in the batter. Bake at 400° for 30 minutes. Cool. To serve, top with whipped cream and sprinkle with nutmeg.
Combine potatoes, sugar, eggs, salt, 1/4 cup margarine, milk and vanilla. Spoon into greased 1 1/2-quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine and spread over sweet potato mixture. Bake at 350° for 35 minutes.
Heat oven to 425°. Grease 9 x 9-inch pan. Blend all ingredients except corn. Beat vigorously one minute. Add corn. Mix well. Pour into pan. Bake 20 to 25 minutes or until golden brown.
Cut fruit in small pieces. Combine flour, fruit and pecans. Beat egg whites stiff but not dry, then beat sugar in. Add rest and mix well. Drop by teaspoons and press. Bake at 300° for 20 minutes or until done.
Wash pears and peel. Cut into squares. Boil them until they fall apart. Press through colander to remove seeds and stems. Measure pulp and add 1 cup sugar to each quart of pulp. Also add 1/2 teaspoon lemon juice to give a pleasing flavor (optional). Add spices to suit your taste.
Slit down 1 side of each pepper; remove seeds. Do not remove top and stem of pepper. Stuff jalapenos with 1 shrimp or 1 almond and some cheese. You may do them entirely with cheese; coat with flour. Beat egg whites to soft peaks. In another bowl, beat yolks and add 1 tablespoon flour, salt and pepper to season. Fold in egg whites. Gently combine in heavy skillet; heat 1 inch oil to 350°. Holding jalapenos by stem, coat in batter. Drop into hot oil to fry, turning once, to golden brown. Drain on paper towel; serve hot. Appetizers for 4 to 6.
With a sharp knife, cut out a 1 x 3/4-inch cavity in the top of each onion, saving scraps. Sprinkle each with salt and pepper. Mix butter, Worcestershire sauce, cumin and brown sugar. Divide among cavities of the onions. Arrange onions in baking dish. Add broth, wine and reserved scraps. Bake in center of preheated 425° oven, basting occasionally, for 45 minutes to 1 hour or until onions are tender and golden.
Cook rice in water for 7 minutes. Add milk slowly and stir. Add butter. Cover and cook on low for 1 hour. Mix together eggs, sugar, raisins and vanilla. Pour slowly into rice mixture and blend. Sprinkle top with cinnamon and sugar.
Beat well and pour ingredients into pie shell. Bake 1 hour at 300°.
Saute chopped onion in butter	until tender.	Add to soup, cheese, broccoli, cooked rice and	pimiento. Mix	well and place in 10-inch greased baking dish. Cover and let set in refrigerator about 8 hours or overnight.
Drain pineapple juice in saucepan; set aside. Mix nuts, pineapple and marshmallows together, then set aside. Mix butter, pineapple juice, sugar and cornstarch. Heat on low, always stirring, until mixture thickens and turns a clear color. Remove from heat. Beat eggs, then mix into your sauce. Let cool, then add 2 marshmallows.
Chop cabbage into small pieces; steam for about 5 minutes. Drain and put into a large baking dish. Brown meat. Add onions, rice, tomato soup and water. Bring to a boil; pour over cabbage. Cover and bake in a 350° oven for 1 hour.
Roll in balls. Smash with glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Mix all ingredients, except the 3 ounce box of gelatin. Let stand overnight. The next day, roll into 1-inch balls. Pour the small box of dry gelatin into plate and roll balls until coated.
Mix together cream cheese, horseradish, mayonnaise and onion. Let set overnight. Shape mixture on serving plate.
Cook sausage and onion together and drain. Add potatoes, salt, marjoram, pepper and water. Bring to boil and cook until potatoes are done, about 15 minutes. Add creamed corn and whole kernel corn and milk. Bring almost to boil again, but don't let boil.
Mix and freeze all ingredients. About 2 hours before serving, remove from freezer. Then add 3 quarts ginger ale.
Combine all ingredients and place in a greased 1-quart casserole. Bake at 350° for 60 minutes. Crumble bacon on the top with a few extra cracker crumbs the last 15 minutes.
Crush cookies in food processor. Put 1/2 of the crumbs in a clean flowerpot. Mix cream cheese and butter until smooth with an electric mixer. Mix in the powdered sugar. Fold in the Cool Whip.
Peel and chop (finely) all vegetables. Combine with other ingredients and chill overnight. Serve cold with a dollop of sour cream on top of each serving. Serve with croutons.
Soak beans overnight; drain. Cover with boiling salted water and boil slowly 1 to 2 hours until tender. Drain, reserving bean water. Lightly brown meat and onion in oil, stirring to break into bits. Add tomato sauce, bean water, salt, sugar and poultry seasoning. Place beans in casserole. Cover with sauce. Bake in moderate oven at 350° for 20 to 35 minutes. Serves 5 or 6.
Dissolve yeast and sugar in warm water. Add oil to this. Pour into flour and mix well. Store at least 2 hours before baking. Bake at 450° until done. Dough will keep in refrigerator for 4 to 5 days.
Cream butter and shortening; gradually add sugars, beating well at medium speed. Add egg and beat well. In a separate bowl, combine flour, soda and salt; add to butter mixture, mixing well. Stir in vanilla, white chocolate and nuts. Chill for 1 hour. Drop dough by spoonful 3-inches apart onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. (Cookies will be soft.) Cool slightly on cookie sheet; remove to wire rack to cool completely. Yield: 3 dozen.