HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together oil and sugar in large mixing bowl. Add eggs, one at a time, beating well after each. Stir in bananas and almond extract. Cut oranges into pieces and add to banana mixture. Stir in remaining ingredients except graham cracker crumbs. Mix well. Grease bottom and sides of an 8 x 4-inch or 9 x 5-inch (1 1/2-quart) loaf pan. Sprinkle with graham cracker crumbs. Shake out excess. Pour batter into pan, spreading evenly. Bake 55 minutes at 325°. Yields 1 loaf.
Combine first 3 ingredients in large bowl and mix well with fork. Add shortening and mix until ingredients are crumbly. In a small bowl, beat together water, vinegar and egg. Combine the two mixtures, stirring until all ingredients are moistened. Divide dough in 6 portions. Shape each portion with hands into a flat, round patty, ready for rolling. Wrap each in plastic wrap or wax paper and chill at least 1/2 hour (can freeze and thaw in refrigerator for later use). No matter how much you handle this dough, it will always be flaky, tender and delicious. Dough can be left in refrigerator up to 3 days.
Combine cottage cheese, pineapple, mayo, sugar, orange and lime rind, ginger and lemon juice in food processor until smooth.
Crumble sausage and cook until brown; drain grease. Butter a 13 x 9-inch Pyrex dish. Place bread cubes on bottom. Sprinkle sausage over bread. Mix in bowl rest of ingredients and pour over sausage. Cover and refrigerate overnight. Bake at 350°, uncovered, for 45 minutes.
Cook ground beef in a large skillet until browned, stirring to crumble. Drain off pan drippings. Stir in next 3 ingredients and bring to a boil. Cover, reduce heat and simmer 15 minutes or until macaroni is tender. Stir in sour cream and 1/2 can onion rings. Cook just until thoroughly heated. Sprinkle with remaining onion rings. Makes 6 servings.
Combine flour, corn meal, salt and pepper in pie plate; dip tomato slices, covering both sides. Pour oil in 12-inch skillet; over medium heat, fry slices, a few at a time, until golden brown on both sides and heated through. Drain on paper towels. Add more oil to skillet if needed.
Place strawberries in a bowl and add granulated sugar. Mash slightly. Set the bowl in a moderately warm room. Beat the butter to a cream. Add the powdered sugar gradually, working it in well. Add egg white, beaten stiff. Just before serving, combine with the mashed strawberries.
Boil chicken. Cut into small pieces. Add cream cheese, parsley flakes, onion and 1/2 of the butter. Roll out crescent rolls and put filling on each one. Fold and roll up over filling and secure with a toothpick. Drizzle the rest of the butter over rolls. Bake 25 to 30 minutes at 325°.
Drain tomatoes, combine with other ingredients. The "heat" of the salsa depends on the type and amount of hot pepper you use. Great served with tortilla chips or thin slices of baguette.
Combine mincemeat and apples in an 8-inch square pan. Combine flour, rolled oats, brown sugar and butter; sprinkle over mincemeat mixture. Press lightly. Bake in preheated moderate oven about 30 minutes. Makes 6 servings.
Mix first ingredients together and pour into crust. Top with Cool Whip and chopped peanuts.
Add rest of batter and sprinkle with rest of brown sugar mixture. Bake at 350° for 1 hour.
Peel eggplant and slice lengthwise into 1/2-inch thick pieces. Fry in oil until tender. Drain on paper towels. (Press with paper towels to get out as much grease as possible.) Drain tomatoes and mushrooms; get as much juice out of the tomatoes as possible. Mix with seasonings. Layer eggplant, tomato mix, Mozzarella and Parmesan. Repeat and top with tomato sauce, Parmesan and pepper. Bake at 350° for 30 to 60 minutes. To make enough to fill a casserole dish (about 10 x 10-inch), you need to double.
Beat eggs well. In separate bowl, cream butter, add sugar, mix well. Add flour in small amounts, gradually add vanilla. Add whipping cream gradually to mixture. Beat for 2 minutes.
Cook bacon until crisp; drain and save grease. Simmer onion (diced) and green pepper (diced) until onion is clear. In large kettle combine beans, squeeze ketchup and mustard and handful of brown sugar. Add onion, green pepper and crumbled bacon. Bake covered at 350° for 1 hour.
Wash spareribs and cut into 2 rib sections. Arrange in baking pan with rack, sprinkle minced dried onions over ribs, then use garlic powder, oregano and pepper to your taste. Bake at 350° for 1 3/4 hours, covered. While baking, prepare barbecue sauce.
Combine everything except butter, milk and cornflakes. Place in a 9 x 9-inch baking pan. Mix the butter and milk; pour over potato mixture. Sprinkle with cornflakes. Bake for 30 minutes at 400°. Makes about 6 servings.
Mix and cool lemon jello, dash of salt and sugar in boiling water. Add marshmallows (cut up), 1 cup milk and salad dressing; mix until jello is dissolved. Let stand until begins to set. Add 1 can fruit cocktail, drain, fold in whipped cream.
Position knife blade in food processor bowl; add first 4 ingredients and pulse 2 times or until blended. Add margarine and lemon rind; process until mixture resembles coarse meal. Add lemon juice and egg; process until dough leaves sides of bowl and forms a ball. Gently press mixture into a ball; wrap in heavy-duty plastic wrap and chill 1 hour. Shape dough into 42 (1-inch) balls.; place 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Remove cookies from pan and roll in powdered sugar. Cool completely on wire racks. Yield: 3 1/2 dozen. Serving size: 1 cookie.
Mix all ingredients together for 5 to 6 minutes. Beat until fluffy. Frosts a 9 x 13-inch cake.
Grease shallow casserole. Drain tomatoes and artichokes. Rinse artichokes and cut into quarters. Saute onions and shallots in butter until tender. Add tomatoes, artichokes and basil. Heat for 2 to 3 minutes, stirring gently. Season with sugar, salt and pepper. Turn into casserole and bake in a preheated 350° oven for 10 to 15 minutes or until vegetables are hot.
Mix all ingredients and spoon into buttered muffin pan. Let set 15 minutes to rise. Bake in preheated 450° oven 15 minutes. Broil 1 to 2 additional minutes for a crisp brown top. Serves 6.
Beat eggs. Add sugar; beat until smooth. Add anise extract and seed. Add oil. Add flour and baking powder. Mix until smooth. Batter will be sticky, but loose enough to be dropped by rounded teaspoonfuls. (You can add more flour to reach consistency you want.) Cook according to pizzelle maker instructions. Makes about 36 to 40 pizzelles.
Cook beef and onion; drain off grease. Mix all ingredients including bread from hollowed out rolls. Stuff this mixture evenly into rolls. Brush top of rolls with melted butter. Bake at 350° for about 15 minutes. Freezes well, but thaw before baking or bread crust becomes too hard. Great with French fries and a salad!
Beat eggs. Add salt and pepper. Mix with other ingredients. Pour into greased 9-inch pie pan. Bake at 350° for 40 minutes.
Preheat oven to 350 degrees Pour melted butter in a 13 x 9 pan. Sprinkle graham cracker crumbs evenly on top. Sprinkle coconut, chocolate chips, peanut butter or butterscotch chips and top with sweetened condensed milk. Sprinkle pecans on top and bake for 30 minutes. Cool and cut into bars.
Cook and bone chicken, keeping them in as large a piece as possible. Lay in bottom of 9 x 13-inch glass dish. Combine broth and soups (do not dilute). Pour this mixture over chicken. Prepare stuffing as directed on box and place with spoonfuls on top of soup and broth mixture. Bake at 350° for 45 minutes. Serves 10.
Wash jalapeno peppers and cut the ends off of the peppers. Take the seeds out of the peppers and stuff the cheese inside the peppers. Take peppers and roll sausage around the peppers to make a small ball. Roll the small ball in the Shake 'n Bake to cover. Bake at 375° until the sausage is done. Make sure that you spray the cookie sheet with Pam before you place balls on it so you can cut down on the fat.
Mix well and pour into a 9 x 13-inch pan. Bake in 350° oven 25 to 30 minutes. When pudding comes out of the oven, put on topping.
Cream together oleo, cream cheese and sugar. Add other ingredients. Beat	until well mixed. Start in	cold oven. Bake 1 1/2 hours at 300°.
Cook first 3 ingredients for 10 minutes, then drain and rinse with cold water. Combine with rest of ingredients and put in baking dish. Top with crushed cheese crackers. Bake at 350° until bubbly.
Cream 1/4 cup of butter and add the cracker crumbs. Spread in a pan, 8 x 10-inch. Place in freezer.
In a gallon jug, mix ingredients. Let sit 30 minutes. Wrap a towel around the jug to keep cold.
Simmer beans in saucepan over medium heat. When bubbling, turn down heat and simmer for 15 minutes. Take pan off stove and mash beans with potato masher. Add sour cream and stir thoroughly. Serve with chips.
Boil sugar and water. Add cranberries and cook until they all pop. Add flour and butter. Cook 5 minutes. Add egg yolks and lemon juice. Cook in double boiler until it thickens. Cool. Place in baked shell. Cover with meringue.
Grind cranberries, unpeeled oranges and apples. Dice celery. Add sugar; let set while mixing gelatin. Combine when cool and add nut meats. Let set overnight.
Layer the ingredients in the order given into a wide mouth 1 quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift tag with these cooking directions: Boil 8 cups water in a sauce pan over high heat. Turn heat off. Slowly add soup mix, stirring constantly. You may add 2 (5 ounce) cans heated ham, if desired. Serve hot with your favorite bread or crackers.
Cook squash in small amount of boiling water until tender. Drain well. Add remaining ingredients, except 1 cup cracker crumbs. Stir gently. Spoon mixture into lightly greased 1 1/2-quart casserole and sprinkle with remaining cracker crumbs. Bake at 350° for 35 to 40 minutes. Serves 6.
In large saucepan over medium heat, in 1/2 inch boiling water heat onions, carrots, Brussels sprouts and 1 teaspoon salt to boiling. Cover and cook for about 15 minutes or until fork tender. Drain; add 1 1/2 teaspoon salt and butter; toss gently.
Sift flour, sugar, cocoa and soda together. Mix water, salad dressing and vanilla. Add them to dry ingredients. Beat by hand until well mixed. Pour into a 9 x 12-inch greased and floured pan. Bake at 350° for 30 minutes.
Fry together the hamburger, salt, pepper and onion. Add water, catsup and oats. Cook 1 minute. Let set 5 minutes, then add soups. Put on buns while hot with a slice of cheese.
Core apples and cut in pieces. Cut orange in pieces and remove seeds if any. Place apples and oranges in food processor and chop for about 1 minute. Place in bowl.
Beat all ingredients together. Pour into pie shell. Bake 40 to 45 minutes in 375° oven. Tastes like pumpkin.
Spray cookie sheets with cooking spray. In large bowl, combine dry ingredients and raisins. Add egg whites, corn syrup and vanilla. Stir until well blended (dough will be stiff). Drop by spoonfuls onto prepared cookie sheet. Bake in 375° oven for 10 minutes or just until firm. Do not overbake. Remove. Makes about 2 1/2 dozen. Each cookie provides 0 grams fat, 0 milligrams cholesterol, 60 calories, 1 gram protein, 13 grams carbohydrates, 65 milligrams sodium.
Combine all ingredients together in large boiler. Cook until done. Add salt and pepper to taste. When done, add tomatoes and cook for 5 minutes.
Have cream cheese at room temperature. Mix in all ingredients except pecans. Chill, then form into ball. Roll in pecans. Serve with crackers.
First make brownies in a 9 x 13-inch pan. Drizzle with chocolate syrup, then top with crushed Heath bars. Cool.
Combine rice, half of the cheese, 1 egg and 1/4 teaspoon of salt. Press firmly into bottom of a 9-inch pie pan or an 8 x 8-inch square pan.
Grate cabbage and 2 carrots. Dice celery, pepper and onion. Mix all together.
Cook in crock-pot about 3 hours. Serves 6 to 8.
Heat oven to 350°. Line a 9-inch deep-dish pie plate with one crust (save the other one in the freezer or refrigerator); trim and flute edges. Combine apples, 1/4 cup flour, 1/2 cup sugar, 1/2 cup apricots and 1 teaspoon cinnamon. Transfer to pie crust. Combine remaining ingredients, sugar and apricots with fingers until it resembles coarse bread crumbs; sprinkle over apples. Bake 15 minutes. Cover and bake 1 hour and 30 minutes; cool. Makes 12 servings.
Slightly brown the ground beef with the onion. Add celery which has been partially cooked in very little water and drained. (May want to save some celery water if mixture looks too dry.) Add cooked rice, soy sauce, soups, salt and almonds (optional). Mix well. Bake 30 minutes in a 350° oven in slightly greased baking dish. The last 15 minutes, sprinkle with chow mein noodles. Brown as desired.
Prepare stuffing mix as directed on package, omitting butter. Remove stems from mushrooms; chop stems. Melt 1/4 cup butter in skillet. Add mushroom caps; cook and stir until lightly browned. Arrange in shallow baking dish. Cook and stir chopped mushroom stems and the peppers in the skillet until tender; stir into prepared stuffing. Spoon onto mushroom caps; drizzle with 3 tablespoons butter. Place under preheated broiler for 5 minutes to heat through.
Heat sugar and syrup	in saucepan until sugar is dissolved. Add peanut butter; mix in Rice Krispies. Pack in 9 x 13-inch greased pan. Melt butterscotch and chocolate chips. Spread over top. Refrigerate.	Cut when top is set. Yields 20 bars.
Mix together well the graham cracker crumbs, peanut butter, margarine and powdered sugar. Press into an ungreased 9 x 13-inch cookie sheet. Melt chocolate chips over hot water; spread over the mixture in pan. Cool; cut into squares. (These can also be frozen.)
In a pan mix everything together except the vanilla. Cook and stir over a low flame until thick. Add vanilla, mix. Pour into 9 inch pie crust.
Whip cream cheese, confectioners sugar and vanilla all together. Place Dream Whip on top of cream cheese. Place pie filling on top.
Melt chocolate and butterscotch chips on low heat; add peanut butter and melt until smooth. Remove from heat and add marshmallows and peanuts; mix well. Drop by spoonfuls on foil and chill until firm.
Cook noodles in salted water (1 teaspoon). Saute onion, celery and mushrooms. Mix all ingredients. Put into casserole and top with extra cheese. Bake at 350° for 45 minutes.
In saucepan, place cherries, about 2 cups water and sugar to taste. Bring to boil.
Bring first 3 ingredients to boil; reduce heat and simmer 5 minutes. Pour half into shallow baking dish; add potatoes. Top with remaining syrup. Bake at 350°, basting often, for 20 minutes. Makes 12 servings.
Melt butter and saute garlic and onion. Add raw shrimp, mushrooms, parsley, paprika, hot sauce, cayenne pepper and Natures Seasons. Cook until the shrimp turn pink. Do not overcook shrimp!
Dissolve jello and pineapple (in juice) in pan over low heat. Remove from heat and add buttermilk. Put in refrigerator until partially congealed, maybe 2 hours. Fold in remaining ingredients and refrigerate overnight.
Spread 1 can of rolls in a 9 x 13-inch pan. Stir cream cheese, sugar and egg yolk until well beaten. Spread mixture over crescent rolls. Spread second can of rolls on top. Beat egg white until frothy. Spread over top. Sprinkle chopped nuts over all. Bake at 350° for 30 minutes.
Lightly grease a 9 x 13-inch pan. Sprinkle 1 package of onion soup mix in pan. Arrange a cut up frying chicken on top. Mix together the mushroom soup, wine and water. Pour over chicken. Cover with heavy-duty Reynolds Wrap. Bake 1 hour at 350°. Uncover. Bake 1 hour. Serve with rice.
Mix the cream cheese and mayonnaise well. Add rest of ingredients and mix well. Pour into loaf pan or refrigerator pan. Freeze 3 to 4 hours or put in refrigerator overnight. Makes 8 to 10 servings.
Beat eggs lightly; add sugar and stir together. Add flour, sifted with a pinch of salt, the baking powder and the spices. Dredge almonds in a little flour and fold in. Add flavoring. Bake in a large, shallow pan in a 350° oven, raising heat gradually to 375°. Bake from 45 minutes to 1 hour. Cool cake in the pan. Cut in squares. Recipe makes 1 large cake.
Cut top off tomatoes; take out centers. Beat cream cheese. Blend in other ingredients. Use 1/2 teaspoon in each tomato, then chill.
Mix coconut and pecans; spread into well-greased and floured 8 x 14-inch pan. Mix cake mix as directed on package. Pour over pecan and coconut mixture at room temperature. Mix cream cheese and stick of margarine in blender. Add powdered sugar and blend until smooth. Drizzle over cake as a topping. Bake 45 minutes at 325° to 330°. Test with toothpick.
Toss diced red apples with lemon juice. Add diced celery, walnut pieces and mayonnaise; mix well. Serves 4.
Place giblets (except liver) in pan. Cover with water. Add salt, 2-3 celery leaves and an onion slice. Cover with lid and cook for 2 hours. Add liver and simmer additional 20-30 minutes. Let cool. Remove giblets from water, drain, and chop. Also chop egg. Mix in saucepan milk, flour or cornstarch, broth, salt and pepper. Cook and stir constantly. Add giblets and chopped egg and cook till warm.
Combine cream cheese, milk and Worcestershire sauce. Drain, pick and flake crabmeat. Add to cream cheese mixture along with onion. Turn into small, greased, shallow baking dish or an 8-inch pie plate. Bake at 350° for 20 minutes. Serve warm with crackers.
Sift together flour, soda and salt. Cream butter and peanut butter. Add white sugar, brown sugar, egg and vanilla. Add dry ingredients. Shape into balls; roll in sugar. Bake at 375° for 8 minutes. Place chocolate kiss on each; press firmly. Return cookies to oven. Bake 2 to 5 minutes until golden brown. Makes around 3 dozen.
Chill all ingredients. Combine wine, Triple Sec and sugar. Stir until sugar dissolves. Add soda. Garnish with citrus slices for decoration.
1st Layer: Mix oleo, flour and nuts; pat into 13 x 9-inch baking pan. Bake 20 minutes in oven at 350°. Cool completely.
Wash cucumbers. Place grape leaf, dill, garlic and pepper in bottom of jar. Pack cucumbers in hot, clean jars. Mix vinegar, water, salt and alum in large pan; bring to boil. Pour over top of cucumbers. Place grape leaf, dill, garlic and pepper on top of cucumbers. Seal jars. Place in hot water bath for about 20 minutes in boiling water to seal jars. Makes 8 to 9 quarts.
Strip cream out of cookies. Crush cookies to coarse crumbs and set aside. Dissolve unflavored gelatin in the cold water. Let stand 10 minutes. Add hot water. Stir and let cool. Beat egg whites until stiff. Add sugar; mix with electric mixer. Fold in gelatin mixture. Whip the whipping cream. Fold it into egg whites and gelatin mixture. Add vanilla to taste. Layer half the crushed crumbs into a 13 x 9 x 2-inch pan. Pour mixture on top. Top with remaining half of crumbs. Freeze overnight. Serve frozen.
Slice and saute onions; leave in large strings. Put all ingredients into a crock-pot and heat until hot. Eat with chips or crackers.
Heat oven to 375°. Wrap tortillas in foil; bake 8 to 10 minutes or until soft and heated through.
Cook chopped onion in bacon fat until it becomes transparent. Combine flour, vinegar, water, sugar, salt and pepper with bacon fat and onion. Stir constantly, cooking until thick. Add sliced potatoes and crumbled bacon to dressing.
Cut lemon in cubes and remove seeds. Cut margarine in small pieces. Place all ingredients in blender and blend thoroughly (about two minutes). Pour into unbaked 9-inch pie shell. Bake at 325° for 25 minutes. Delicious with or without whipped cream.
Cut steak in pieces. Salt and pepper each slice. Dip in milk and egg. Roll in flour. Place in skillet with 1-inch deep cooking oil. Brown and cook on one side about 15 minutes over medium heat. Turn meat and repeat process. When steak is done, remove slices and drain on paper towels. Pour off most of oil, reserving 4 tablespoons fat and any meat crunchies. Return to heat. Make gravy.
Cook noodles in boiling water until just tender; drain well. Mix with soup. Place in 3-quart casserole; arrange chicken on top of noodles. Sprinkle with salt, pepper and paprika. Bake, covered, in preheated 350° oven for one hour or until chicken is tender.
Mix dry ingredients with mixer. Add water. Bake for 20 minutes at 400°. Makes one shell.
Slice potatoes about 1/4-inch thick. Put in pan with enough cold water to cover and cook until tender, but not done. Drain; transfer potatoes to a casserole. Combine sugar and flour; add 2 cups water. Pour mixture over the potatoes. Dot with butter. Cook in 375° oven for 30 minutes or until liquid is thick.
Melt butter, then blend in chocolate chips and peanut butter until melted. Pour warm mixture over dry cereal. Mix well, then pour the powdered sugar over all. Mix well and shake in a large container. Cool and enjoy.
Cook on low 3 to 4 hours. Add 6 medium potatoes (cut up) and 1 lb. carrots (cut small). Add any other vegetables you would like. Cook for 30 minutes on medium heat. Top with drop biscuits.
Preheat oven to 225°. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1-inch apart and spreading to form 2 1/2-inch rounds.
Cook beans until done but still firm. Drain, add onions, salt, pepper and other ingredients. Toss and serve at room temperature.
Soften cream cheese and combine all ingredients. Spread into round pie dish and sprinkle with grated cheese. Bake at 370° for 15 minutes. (Can use frozen crabmeat.)
Blend together shortening and sugar; stir in pecans. Set aside. Mix together corn syrup, eggs, salt, milk and vanilla. Pour over shortening and sugar mixture. Mix well. Pour into pie crust. Bake at 425° for 10 minutes, then at 350° for 30 minutes.
Boil until it forms a soft ball. Remove from stove, add nuts. Stir until it begins to whiten. Lift out nuts, put on waxed paper.
Grease and flour pan. Mix all ingredients. Bake for 1 hour at 350°. Ice with cream cheese icing.
Melt coating according to package. Spread peanut butter between 2 Ritz crackers. Dip in melted coating. Let cool on foil or waxed paper. Delicious.
Dissolve gelatin in 1/2 cup (from can of chilled) V-8 juice. Heat rest of V-8 to boiling point. Combine all V-8 and add rest of ingredients, except celery. Wet mold(s) and fill. Let set a little in refrigerator. Stir in celery. Set, unmold and serve with curried mayonnaise.
Beat the sugar, oil and eggs. Add the remaining ingredients. Blend all together and bake at 325° for 1 1/2 hours in greased tube pan lined with waxed paper.
Add 1/2 of the boiled water called for on the box. Add both boxes of Jell-O and bring to a boil for 3 minutes. Add the crushed pineapple and bring to a boil for 1 minute. Cool and sit in icebox until thickened. Mix Cool Whip, cottage cheese, celery, nuts and marshmallows and top jelled mixture.
In large bowl of an electric mixer, beat butter and sugar until creamy, then beat in eggs and lemon juice. In another bowl, stir together flour, salt and baking soda; gradually add to butter mixture, blending thoroughly. Add oats, raisins and walnuts and stir until well combined.
In a large bowl, mix first five ingredients together well. Salt and pepper to taste. Place in a 9 x 12-inch pan. Melt stick of margarine and drizzle over top. Cover with crumbled corn flakes. Bake for 45 minutes at 350°.
Prepare pudding as directed on package, using 2 cups skim milk. Stir in vanilla.
Cream butter or margarine and confectioners sugar until fluffy in medium size bowl; stir in flour gradually, then pecans until well blended. Chill several hours or until easy to handle. Roll dough into marble size balls; place 2 inches apart on ungreased cookie sheet. Bake in 325° oven for 20 minutes or until lightly golden. Cool on cookie sheets 5 minutes; dip in confectioners sugar.