HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, combine flour, baking powder, baking soda and salt. Set aside. In another bowl, cream butter and sugar. Add egg and orange juice. Beat well. Add 1/3 cup of flour mixture. Beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely. Yields 1 loaf.
Combine cream cheese and marshmallow cream. Blend well and serve as dip for strawberries and other fruits. Really good!
Set the oven at 410° to preheat. Grease and flour an 8 x 10-inch pan. Sift together the salt, baking powder and flour. Place the eggs in a mixing bowl and beat vigorously until very thick and lemon colored.
Put milk in large bowl and add pudding mix. Mix on low speed until thick. Add sour cream and mix well. Fold in Cool Whip. Place a layer of vanilla wafers on the bottom of large, deep dish and cover with a layer of sliced bananas. Cover this with half of the pudding mixture. Repeat with another layer. To dress it up, sprinkle some vanilla wafer crumbs on top. Refrigerate until ready to serve. Serves 6 to 8.
In large bowl, sprinkle gelatin over 1/2 cup cold water. Let stand 5 minutes to soften.
Arrange first 2 fruits in individual serving dishes, alternating grapefruit and orange segments. Top each with a kumquat and strips of candied pineapple.
Stew chicken with poultry seasoning until tender. Remove chicken from broth; cool and debone. Add noodles to broth and cook until tender. Add chicken and cream of chicken soup; cover and simmer for 15 minutes.
Combine all ingredients in container of an electric blender. Top with cover and process until smooth. Serve immediately. Makes 2 cups.
Combine sugar, lemon juice, chopped onion, dijon mustard& salt in blender. Blend for 5 seconds, while still blending open jar lid and pour in the oil slowly and then the poppy seeds. You can make this the day before the salad. For salad mix all ingredients in large bowl. Pour dressing over salad just before serving.
Follow directions on chili mix. Add chopped onion and finely chopped peppers while browning beef. Let simmer for at least 1 hour.
Place first 8 ingredients in saucepan and simmer 10 minutes. Cool, then add rest of ingredients. Pour in 9 x 13-inch pan at 350° for 25 minutes. Makes great cupcakes.
Saute shrimp in oil for 1 minute or until shrimp turn pink, using a large skillet. Add onion and snow peas; cook, stirring 2 minutes. Add Chinese vegetables which have been rinsed and drained. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into shrimp/vegetable mixture. Cook, stirring until sauce is clear and thickened.
Combine all ingredients except the spaghetti in a large soup kettle. Cover and bring to a boil. Turn down to simmer; simmer until vegetables are done. Add spaghetti last 10 minutes. Serve piping hot.
Oil a 3-quart mold or 9 x 13-inch pan. Thoroughly drain the pineapple. Measure 1/2 cup reserved pineapple juice and heat to boiling. Prepare pie filling as directed on package, but substitute the 1/2 cup hot pineapple juice for 1/2 cup boiling water. Cool. Blend whipped cream with mayonnaise. Fold in pineapple, marshmallows, fruit cocktail and cherries. Combine with pie filling. Pour into prepared pan. Freeze. Unmold and garnish about 30 minutes before serving.
Place everything in roaster. Cut onions medium fine. If roast is frozen, cook at 350° for 1 hour.	Reduce temperature to 325° and cook 4 to 5 hours longer. If	roast is thawed, cook at 250° for 6 hours. Use fork to shred meat, if necessary, after cooking.
Drain the pineapple; combine it with the sugar. Stir until sugar dissolves; add to the rice in a large mixing bowl. Fold in the marshmallows; let stand for at least 1 hour. Before serving, fold in the whipped cream until blended. Garnish with cherries and nuts. Chill until ready to serve.
Beat 5 minutes. Bake at 350° for 50 minutes in greased angel food pan.
Melt butter in casserole dish. Thaw hash browns. Mix all ingredients together and put in casserole dish, 9 x 13-inches. Bake in 350° oven for about 45 minutes.
Cook macaroni according to directions on package. Drain. Rinse with cold water. Drain. Pour macaroni into large bowl. Add onion, eggs, celery and pickles. Stir. Add mayonnaise and mustard. Stir well. Cover and refrigerate for at least 4 hours. Makes 12 to 14 servings.
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in ice cream and raspberries, breaking up berries with fork. Chill until set, about 20 minutes.
Combine first	4 ingredients	in a large Dutch oven. Bring to	a boil and cook over low heat about 30 minutes. Add remaining ingredients and simmer 1 1/2 to 2 hours.
Combine the first 5 ingredients and mix. Pour batter into 9-inch square baking pan coated with vegetable spray. Put peaches over batter. In another bowl, add cream cheese, peach juice and sugar; mix well. Spoon mixture over peaches; cover peaches completely. Bake at 350° for 35 minutes.
Mix together first 4 ingredients and bring to boil. Cook on low fire for 1 hour. Stir occasionally to keep from scorching. Add remaining ingredients. Remove from heat. Beat a few minutes. Spread on a greased cookie sheet. Break into pieces.
Soak raisins in rum for 3 days to a week. Mix together all ingredients. Bake at 350° for 12 minutes.
Saute the onion and carrots in the margarine until the onion is clear, about 10 minutes. Add the flour; stir in very well. Add the chicken stock; heat until smooth and thick. Add the chopped chicken; cook until chicken is done, about 10 to 15 minutes.
Cook carrots in water until just tender; drain. Add remaining ingredients and bring to a boil. Remove from heat; cool and refrigerate. Will keep for a long time. The longer the better. Serve hot or cold.
Bring water and sugar to a boil and cool. Add orange juice, pineapple juice, lemon juice and bananas. Can be put in ice cube trays for use in individual glasses or freeze in molds for punch bowl.
Place washed peas into boiling, salted water and cook until soft. Add barley, celery, carrots and potatoes. Cook over low heat stirring occasionally to keep from burning. In a skillet, saute some onion in cooking oil. Add tomato sauce and mushrooms. Cook a few minutes. Add to peas. Cook until vegetables are done.
Roll Velveeta out like bread dough to about 1/4-inch thickness. Cover with cream cheese. Sprinkle chopped chilies and onions on top. Roll up like jelly roll. Best if you use wax paper, keeps from sticking so much. Refrigerate 2 hours. Serve with crackers and grapes. Slice across.
Cook potatoes and mash. Add other ingredients. Put in casserole. Bake at 375° for 30 minutes. Can sprinkle more cheese on top, if desired.
Brown ground beef and onion; drain. Add chili seasoning and stir well. Put into large pan. Add remainder of ingredients and cook on medium heat, stirring often, about 10 minutes. Reduce heat to simmer for about 10 to 15 minutes. Add water if needed.
Bake cake as directed. Poke holes in cake. Mix 1 package jello with 1 cup boiling water until dissolved. Add 1/2 cup cold water. Mix, pour over cake. Refrigerate until completely cooled. Mix pudding with 1 package orange jello and 1 cup milk. Beat until thickened. Add vanilla and fold in Cool Whip. Spread on cooled cake.
Combine all ingredients except cheese and chips. Place in 8 x 8-inch baking dish. Sprinkle cheese on top, then cover with the potato chips. Bake 15 minutes at 450°.
In blender, combine soup (as in the can), onion, cheese, Worcestershire, vinegar, paprika and 1/8 teaspoon pepper. Blend until all combined. Through hole in lid or take cover off, gradually add oil in slowly. Chill in refrigerator 15 minutes to 1/2 hour or longer. Serve over your favorite salad.
Split squash in half; scoop out seeds and fibers (discard). Place squash in small pan, cut side up; add water to bottom of pan. Cover with foil; bake 35 to 40 minutes. Remove squash from its shell; combine all ingredients, mixing with electric mixer. Put in 1 1/2-quart baking dish. Bake 25 to 30 minutes at 375° or until set.
In a bowl, crumble cornbread and mix in all other ingredients. Stir in 1 c. of mayonnaise.
Heat oven to 400 degrees. Separate eggs, put the whites in a separate bowl for later use for icing. Add cocoa, sugar, flour, milk flavoring, butter and egg yolks mix together well. Cook in sauce pan on top of stove, stir often until ingredients began to thicken; do not burn or get too thick. Pour into baking dish and set aside.
Brown ground beef, along with onion and green pepper. Season with garlic powder and black pepper. Add mushrooms and cook until tender. Add canned tomatoes (broken up). Sprinkle with chili powder to taste. Bring to a boil, then cover and simmer approximately 15 minutes. Meanwhile, prepare elbow macaroni according to package directions. Drain macaroni and add to chili mixture. Let sit for 5 minutes. Stir and serve.
In a mixing bowl, cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour and mix well. Stir in chocolate chips. Refrigerate for an hour or so. Roll into 1-inch balls. Dip in the chocolate sprinkles. Place, sprinkles side up, 2-inches apart on ungreased baking sheet. Bake in 325° oven for 10 to 12 minutes. Cool before removing from pan.
Process in a blender on liquefies until well blended. Store in airtight container.
Mix margarine, salt, cheese, egg, milk and onion. Blend ingredients with rice. Add broccoli to mixture. Pour into buttered 2 1/2-quart casserole and bake for 45 minutes.
Combine all ingredients and shape into a round oval loaf. Place in a microwave-safe dish. Cover with wax paper and microwave on High for 10 minutes, turning dish after 5 minutes of cooking. Drain; cover with foil. Let stand 10 minutes before serving. Microwaves may vary. Test for doneness.
Combine all ingredients; form into small balls and chill. Melt in top of double boiler 1/2 cake paraffin and 1 large bag chocolate chips. After chilling, dip balls in mixture.
Mix together with shaker and add ice. Can also be done in blender with ice for a slush effect. Makes 1 serving.
Heat first four ingredients in a saucepan. When melted, stir in peanuts and Rice Krispies. When cake is removed from oven, cover with marshmallows, then cover with the saucepan mixture. Cool to room temperature, then refrigerate, covered. Cut cold.
Melt butter; set aside. Beat eggs well. Add all ingredients. Bake 40 or 45 minutes at 325° or 350°.
Place all ingredients except eggs in a mixing bowl. Beat together at medium speed for 4 or 5 minutes. Add whole eggs and beat for 2 minutes. Pour into 4 buttered 9-inch cake pans. Bake at 350° for 15 to 18 minutes. Cool before filling. Spread first layer with half of chocolate filling. Add the second layer and cover with half of cream filling. Repeat, having cream filling on top. Chill cake until firm before serving.
Cook bacon in a large Dutch oven until crisp; drain well, reserving 1/4 cup drippings in Dutch oven. Crumble bacon; set aside. Add sugar, cornstarch, salt and pepper to drippings. Stir until smooth. Gradually add vinegar and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Knead applesauce and cinnamon together to form a "dough" ball. Roll out on flat surface using cinnamon to prevent dough from sticking (the way you would use flour). Roll out 1/2 inch thick for normal size cookie cutter, thinner for mini's. Remember to use a toothpick to make a hole for hanging. Place cut-outs on cookie sheets and set aside to dry (approximately 2 days). Hang with narrow satin ribbons. Use as tree ornaments, package decorations, wreath decorations, etc.
Cook frozen vegetables in 2 cups water. Do not drain. Melt butter. Add celery and onion; saute until clear. Add flour. Stir until blended. Add bouillon cubes and milk to butter mixture. Stir and cook until thick and smooth. Add vegetables and liquid. Add ham and seasonings. Simmer until heated through.
Beat cream cheese until fluffy. Slowly add condensed milk, beating until smooth. Stir in cranberry sauce. Fold in topping; pour into crust. Chill for 2 hours.
Wash and slice cucumbers thin in pan (not aluminum or metal). Slice onions over, sprinkle with canning salt. Put ice cubes over top. Refrigerate. Set for 2 hours or overnight and drain. Rinse off pickles. Cook up cup of vinegar to cup of sugar. Boil up and pour over pickles. Put in refrigerator or freezer. These are crisp.
Arrange potatoes in a greased 2-quart casserole. Sprinkle with next four ingredients and set aside.
In a large pot, put the garden peas in 2-quarts of water. Bring to a boil and add macaroni. Cook until macaroni is done and then drain. Put butter and milk in pot; add cheese mix, then add drained macaroni and peas and then chicken. (Can substitute tuna for chicken.)
Combine chicken broth and whipping cream in large sauce pan; bring to a boil. Stir in grits, and return in cheese. Cool 10 minutes. Yield: 5 3/4 cups.
Put the chicken and giblets, water and next 5 ingredients into soup kettle. (Save 3 carrots and 3 celery stalks for later.) Cover and bring to a boil. Skim off the foam. Simmer for 2 hours or until meat is tender. Remove meat, vegetables and peppercorns. Discard cooked vegetables and peppercorns. Strain stock, if desired.
Spray nonstick pan and brown chopped bell pepper, onion and garlic with ground turkey. Add seasoning, salt and pepper. Add tomatoes and tomato sauce and sugar; bring to boil, then turn down to simmer for 1 hour. Pour over spaghetti. Mix well. Serve.
Heat oven to 400°. Mix all ingredients. Spoon into small muffin tins. Bake for about 15 minutes or until golden. Makes about 36.
In a large mixer bowl at medium speed, beat together until smooth the cream cheese, 1 teaspoon vanilla, 1 egg and 1/3 cup sugar. Spread over the bottom of pastry shell. Sprinkle with the pecans. In a large mixing bowl at medium speed, beat the remaining 3 eggs. Add the corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla. Beat until blended.
Stir soup until smooth. Blend in eggs and pepper. In skillet, melt butter. Pour in egg mix. Cook over low heat until set.
Mix meat and cheese; add eggs. Combine rest of ingredients, except milk; mix well. Add milk and mix well. Form into a greased loaf pan or baking dish. Bake, uncovered, at 350° for 1 1/2 hours.
Boil slowly for 3 hours or until tender. Seal in sterilized jars.
Combine sugar and water in a saucepan; stir well. Cook over medium heat, stirring constantly, just until sugar dissolves. Stir in vanilla; set aside. Cut shortening into flour until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough into a 12 x 9-inch rectangle. Spread blueberries over dough and roll up, jelly roll fashion, beginning with long side. Set aside. Melt butter in a 13 x 9 x 2-inch baking dish. Cut dough into 12 (1-inch) slices. Place slices, cut side down, in butter. Pour sugar syrup over slices. Bake at 350° for 55 to 60 minutes, or until golden.
Let Velveeta soften. Put between pieces of wax paper and roll into rectangle with rolling pin about 1/4 inch thick. Spread with softened cream cheese. Sprinkle chopped olives and chilies over top. Roll like jelly roll from long edge. Cut in half, wrap in wax paper, then foil and chill before serving or freeze for later use. Serve with crackers.
Mix together first 5 ingredients. Add and stir (do not beat) remaining ingredients. Pour into greased and floured pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan. Serve plain or with ice cream or whipped topping.
Cut elephant into bite-sized pieces. This should take about 2 months. Cover with brown gravy. Cook over kerosene fire about 4 weeks at 465°. This will serve about 3,800 people. If more are expected, 2 rabbits may be added. But do this only if absolutely necessary, as most people don't like to find hare in their soup.
Combine all ingredients; chill 2 hours. Makes 2 1/2 cups of dip. Serve with your favorite crackers, Town House or Escort crackers.
Combine eggs, oil, milk, sugar and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple, carrots, nuts and coconut. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 55 minutes or until cake tests done. Do not overbake.
Heat oil in a large skillet, saute pork 15 minutes over high heat. Add onion, garlic and water chestnuts; cook 3 minutes, stirring constantly. Mix in a cup of broth. Bring to a boil; stir in green beans, celery and mushrooms. Cook 1 minute, then cover and cook until vegetables are tender. Combine cornstarch, soy sauce, salt and remaining broth in a small bowl. Pour into skillet and stir until thickened. Serve with rice.
Saute onion with oil. Add ground beef and brown. Grease with butter a 1 1/2-quart casserole dish. Boil 6 potatoes (peeled) for 40 minutes. Mash with milk and butter. Place ground beef and onion in bottom of casserole dish. Add a tablespoon of Worcestershire sauce. Drain can of peas and layer peas over beef. Place mashed potatoes on top of peas; dab with butter. Bake for 20 minutes at 350°. Broil for 3 to 5 minutes, then serve. Makes 4 servings.
Thaw shrimp. On pizza pan, spread cream cheese evenly. Pour cocktail sauce over top. Clean shrimp. In single layer, lay shrimp on top of cocktail sauce. Dip tortilla chips and enjoy!
Add water and 1/3 cup of creme de menthe to cake mix. Blend and beat for 2 minutes. Bake with directions on box. Cool.
Mix meat, oats, salt, pepper, eggs, onion, celery and catsup; shape into a loaf. Cover with sauce. Pour water in baking dish over loaf. Bake at 325° for 1 hour and 30 minutes.
Fire a generous amount of charcoal; when they're all red, push them evenly to the sides of your grill, forming a circle. Now put fresh charcoal cubes on top of the hot coals (be generous). In the center of the hole (or circle opening), place a medium pot of water. Place cooking rack and set turkey over pot of water under rack. Turkey should be in a large baking pan. Put a handkerchief, soaked in butter, over turkey. Close grill lid and go shopping. Turkey will be done in about 6 hours.
Mix oleo, oil and sugar. Add eggs, vanilla and milk. Mix well and add cocoa, flour, baking powder, baking soda and cinnamon. Mix and add zucchini. Pour in a 9 x 13-inch greased pan. Sprinkle with chocolate chips. Bake at 325° for 45 to 60 minutes. May sprinkle powdered sugar over top of cake while warm. Needs not to be frosted.
Brown sausage. Mix sausage, Cheddar cheese and water. Stir in the Bisquick/self-rising flour. Drop in small muffin tins. Bake at 400° until brown.
Dissolve yeast in warm water. Add sugar and baking powder. Let stand 20 minutes. Scald the milk. Add margarine, sugar, salt and eggs. Combine all with the flour. Cover and refrigerate overnight. Roll out 2 hours before serving. Bake at 425° for 10 minutes.
Cook and drain hamburger. Mix in Fritos and spread in casserole dish. Combine onion, soup, milk and chilies. Pour over hamburger mixture and top with cheese. Bake at 350° about 30 minutes. Serves 10.
Preheat oven to 400°. Grease 8 x 8 x 2-inch baking dish with olive oil. Saute onions and garlic in olive oil until clear. Add zucchini, mushrooms, red pepper and seasonings until tender. Beat eggs in separate large bowl; add cheese and sauteed vegetables. Pour into baking dish and bake for approximately 25 minutes or until knife comes out clean.
Mix together and put in a greased pan. Bake at 350° for 1 1/2 hours.
Blend ingredients together. Take pastry brush and apply to the chicken. Bake at 350° until tender.
Mix all ingredients together. Bake in oven for 3 hours at 350°. Serve over rice or noodles or top with Chinese noodles. Serves 8.
Saute celery and onion in margarine. Cook rice and broccoli as directed. Combine can of soup with 1/2 can of water. Add Cheez Whiz to hot soup and heat. Combine with remaining ingredients in 2-quart casserole. Bake at 350° for 30 minutes.
Put rice in bottom of oblong baking dish. Place washed chicken pieces on top of rice; salt and pepper to taste. Pour cream of chicken soup and then cream of mushroom soup over chicken (in that order) and add water. Bake at 375° for 2 hours. Add extra water if needed.
Mix together flour, cinnamon, salt, soda, baking powder, vanilla, chopped nuts and grated zucchini squash. Add to eggs, sugar and oil. Mix well. Bake in loaf pans 50 to 60 minutes at 350°.
Cream margarine, sugar and orange rind. Beat in eggs. Mix raisins with 1/4 cup dry ingredients. Mix dry ingredients and add to creamed mixture, alternately with buttermilk. Add raisins and nuts. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 50 minutes.
Cut each biscuit into 4 pieces. Roll pieces in sugar-cinnamon mixture. Place pieces in greased tube pan until all are used. Sprinkle layers with pecans, raisins or coconut if desired.
Prepare cake mix according to package directions in 9 x 12-inch pan. While warm punch holes in cake with 2 pronged fork. Pour Eagle Brand milk over cake. Spread crushed pineapple over cake. Sprinkle coconut over cake. Spread Cool Whip over cake and sprinkle with remaining coconut and chopped pecans. Garnish with cherry per square when serving. Serve chilled.
Put dry Jell-O into cottage cheese. Mix. Add Cool Whip, drained fruit and nuts. May be chilled or used right away.
Boil first 3 ingredients for 10 minutes. Add Marshmallow Creme and peanut butter. Mix with electric mixer and pour into greased pan. Cool and cut into pieces.
Wash and trim beans; cook for about 5 minutes in boiling water until just tender-crisp. Drain and refresh with cold water; drain. Heat oil in large skillet. Saute walnuts for 3 minutes over medium heat until lightly browned. Add garlic, beans and lemon juice; toss to coat. Season with salt and pepper. Makes 4 servings.
Mix eggs, oil, sugar, vanilla and zucchini; beat well. Mix dry ingredients together. Add to the first mixture and beat well. Stir in raisins and nuts. Bake in three small loaf pans, well greased and floured, in preheated oven at 350° for one hour.
Cream butter, sugar, vanilla and egg. Add flour and mix well. Add chips and nuts. Press into ungreased pan and bake 25 minutes at 350°. When cool, ice with chocolate icing.
Season pork chops with salt and pepper. Brown in shortening over medium heat about 5 minutes per side.	Put pork chops in single layer in casserole dish. Drain oil from pan used to brown pork chops. Put apple juice and frozen peaches in blender. Blend until smooth. Add cornstarch and blend for additional 30 seconds. Pour mixture into pan and bring to boil; pour over pork chops. Cover tightly and bake in 300° oven for 1 1/2 hours.
Thaw spinach and squeeze out all liquid. Combine remaining ingredients and store in refrigerator overnight. Serve with vegetables as dippers such as carrot sticks, celery sticks, zucchini, broccoli, etc. or large pretzel sticks.
Melt butter and mix all ingredients in large bowl. Form into bars or balls and coat in chocolate.
Sift into the first bowl the flour, sugar, baking powder and salt. Make a well and add oil, egg yolks, water, vanilla and lemon rind. Mix well. In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Pour yolk mix slowly over whites, blending carefully with a spatula. Pour into ungreased tube pan and bake 55 minutes. Increase to 350° for 10 to 15 minutes more. Cool over bottle upside down.
Wash and peel potatoes then slice in thin slices. Place potatoes on bottom of 9 x 13 baking dish. Mix cheese soup and mushroom soup in separate bowl. Add water to thin mixture (about 1 soup can). Pour over potatoes. Sprinkle with cheese and bacon bits. Bake at 350° for 45 minutes or until potatoes are tender (uncovered).