HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine orange juice, wine, sugar and lemon juice. Mix and let set. Place cut up fruits in bowl. Pour juice mixture over fruit and toss lightly. Cover and chill slightly before serving.
Brown beef and onions. Cook noodles and drain. Combine all ingredients in a large casserole. Bake at 350° for 45 minutes.
Beat together sugar, butter, flour, lemon rind and juice and egg yolks until light in color and texture. Add milk and stir well. Beat egg whites until fluffy (not dry) and fold in. Pour into pie shell. Bake until top turns golden. Makes 1 pie. Bake at 350°.
Add chicken, celery, onion and seasoning to stock. Bring to a boil. Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes).
Combine first 4 ingredients, mixing well. Serve over ice and garnish with cherries. Yields about 3 quarts.
Mix batter for cake brownies, but do not add nuts. Spread batter in greased baking pan. Melt butter; stir in brown sugar and pecans. Sprinkle evenly over the batter. Bake at 350° about 28 to 30 minutes.
Combine in a large bowl the 1 cup flour, oats, brown sugar, soda, salt and butter to form the "crumbs." Press half of the crumbs into the bottom of a 9 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
In small mixer bowl, beat cheese until fluffy. Gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Serve with crackers or fresh vegetables. Refrigerate leftovers.
Preheat oven to 400°. Mix milk and hot sauce together and stir well. Soak fish filets about 20 minutes or so; drain well and roll in breadcrumbs. Line pan with foil and place fish in single layer in pan. Spray butter on top of breadcrumbs and then drizzle lemon juice (not much, just drop by drop). Bake until golden brown or bake for 30 minutes, then put in broiler to brown.
In a large mixer bowl, sprinkle yeast over the water. Let stand for 5 minutes. Stir in salad oil, sugar, salt, milk and 2 cups flour. Beat on medium speed for 5 minutes or until dough pulls from sides of bowl in stretchy strands. Stir in more flour (about 1 cup) to form a stiff dough. Turn onto a lightly floured board. Knead for 10 minutes or until smooth. Turn dough over in a lightly greased bowl. Cover with plastic wrap. Let rise in a dark place for 1 hour or until doubled. Turn dough out onto a board. Knead to expel trapped air. Cut into 12 equal pieces. Cover and let rest for 5 minutes. Roll each piece out into a log, about 12-inches long. Set breadsticks, 1-inch apart, on a greased baking sheet. Brush tops lightly with oil. Sprinkle with caraway seed. Let rise in a warm place for 20 minutes or until puffy. Bake at 350° for 15 to 20 minutes or until golden brown. Cool on pan for 2 minutes.
Preheat oven to 325°. Grease miniature muffin tins generously. Combine dry ingredients. Stir in chile. Whisk together egg, melted butter and buttermilk; stir into dry ingredients. Do not overmix. Fill prepared tins about 3/4 full. Bake 10 minutes or until light brown. Serve warm.
Spread on French bread that has been cut lengthwise. Sprinkle with paprika and broil.
Beat eggs until light and creamy. Fold into combined cheeses. Season to taste. Place 8 pastry sheets in buttered casserole dish. Butter each sheet with melted butter. Pour cheese mixture over filo dough and cover with 8 more buttered pastry sheets. Bake at 350° for 45 minutes. Cut into squares and serve warm. Serves 6.
Saute chopped onion in butter or oleo until tender. Do not brown. Add pared and cubed potatoes, celery, parsley, salt, pepper and water to cover vegetables by about 1 inch. Cook until tender. Mash about half of potato mix, then add the milk and reheat thoroughly. Do not boil. Great served with buttered toast.
Beat butter in a large mixing bowl with an electric mixer until softened. Add the 1/2 cup powdered sugar and 1/4 teaspoon cinnamon; beat until combined. Beat with water and vanilla. Stir in flour and toasted pecans with wooden spoon.
Combine all ingredients like making dressing. Put in greased baking dish. Bake at 350° until brown. (Preheat oven.)
Scrub and wash potatoes; do not peel them. Cube potatoes. Butter a 2-quart Corning Ware dish. Put a layer of potatoes; sprinkle with garlic salt, celery seed and Parmesan cheese, then cut up little pieces of butter and put on top. Put another layer of potatoes and sprinkle the ingredients. Continue to do this until dish is full. Top with pieces of butter. Put lid on dish and bake 30 to 40 minutes at 350°. Use as much ingredients to suit your taste.
Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Pour mixture into freezer can of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yields 5 quarts.
Marinate chicken breast fillets in the first 3 ingredients for 4 to 6 hours or overnight and grill.
Bake pastry shell at 400° for 5 minutes. Let cool. Combine eggs, sugar, vanilla, salt and nutmeg; beat until blended. Gradually stir in milk and mix well. Pour filling into pastry shell; sprinkle with additional nutmeg. Bake at 400° for 15 minutes; reduce heat to 325° and bake an additional 35 minutes or until a knife inserted in center comes out clean. Cool to room temperature. Store in refrigerator.
Beat egg whites until they will hold a stiff peak. Gradually add sugar (beat on low). Add cream of tartar, vanilla and almond extract. Gradually fold in very carefully and slowly the flour mixture.
Place 1/2 the soup and 1/2 the Cheez Whiz in the bottom of the crock-pot. Add frozen vegetables and mushrooms. Top with remaining soup and cheese. Cook on low for 7 hours.
Cook onions and butter. Blend in flour and pepper. Add bouillon and wine. Stir until thick and bubbly. Pour in 1-quart casserole dish. Top with croutons, Swiss and Parmesan cheese. Brown under broiler just until cheese melts. Serve immediately.
Mix ingredients in order given. Turn into a plate lined with pastry. Bake in a hot oven for 10 minutes. Reduce heat to moderate; bake for 25 to 35 minutes longer, or until pie is set.
Thaw spinach and squeeze to remove moisture. Saute onion in oil. Add spinach and cook until excess moisture is evaporated. Let cool. Beat eggs in bowl and add cheese. Stir into spinach mixture. Pour into greased quiche pan or 9-inch pie plate. Bake 40 to 45 minutes at 350°.
Mix and sift flour, sugar, baking powder and salt. Stir in coconut. Combine milk, egg, butter and vanilla. Stir in well. Add dates, apples and pecans; mix well. Spoon into 2 greased and floured loaf pans, 9 x 5 x 3-inches. Bake at 350° for 1 hour and 10 minutes. Cool on rack.
Layer cucumbers and onions in large bowl. Salt as you layer, cover and refrigerate for 6 hours. Blend sugar	and sour cream. Add remaining ingredients and pour over cucumbers and onions (that have been drained after 6 hours of refrigeration). Deliciously crunchy.
Arrange potato wedges, peel sides down, in shallow baking dish, 9 x 13-inch pan or 15 x 10 x 1-inch pan. Mix oil, cheese, salt, garlic powder, paprika and pepper; brush over all the potatoes. Bake in oven at 375° for 45 minutes, or until potatoes are tender and golden, brushing occasionally with oil mixture.
Cut tops off peppers and remove stem from tops and then chop up the tops. Parboil peppers for 5 minutes. Brown meat. Add chopped pepper tops and onion. Add tomatoes. Add Worcestershire sauce and season to taste with salt and pepper. Thicken with bread crumbs. Stuff peppers and put in covered dish with some water. Bake at 350° for 1 hour.
Beat eggs until fluffy. Add sugar and oil; beat well. Add nuts and zucchini and beat well. Sift dry ingredients and mix well. Pour into 2 greased and floured loaf pans or 12-cup Bundt pan. Bake for 1 hour at 350°. When cool, sprinkle with 10x sugar (powdered). Keep in fridge until eaten.
Peel and slice potatoes, add chopped onion. Fry bacon, remove bacon. Add butter and flour to bacon fat. Stir and add vinegar, water, sugar, salt and pepper. Boil and pour over potatoes, then sprinkle bacon over salad.
Mix the first 3 ingredients well. Pat firmly, with no gaps, into smallest cupcake tins, well greased. Mix remaining ingredients. Fill your little patted "nests" with this mixture and bake for 30 minutes at 350°. Makes 2 dozen.
Drain and dice peaches and pineapple. Add bananas and strawberries. Combine all fruit in large bowl. Bring water to a boil; add sugar and boil until clear. Pour over fruit. Line muffin tins with cupcake liners. Fill with fruit mixture and freeze overnight. Set out 20 to 30 minutes before serving.
Mix drained fruits together. Add buttermilk; mix well. Sprinkle instant pudding; mix again. Add Cool Whip.
Break noodles into pieces. Reserve seasoning packet. Place noodles in 1-quart microsafe casserole. Add warm water. Cook on high 2 1/2 to 3 minutes or until noodles are softened, stirring twice. Drain.
Combine sugar, salt and corn syrup in large heavy saucepan. Bring to a boil. Cook to firm ball stage (245° on candy thermometer), stirring occasionally. Add butter and cream gradually so that mixture continues to boil. Cook, stirring constantly until mixture returns to 245°. Remove from heat. Add vanilla, mixing well. Pour into buttered 9-inch square baking pan. Cool; turn onto waxed paper. Cut into 3/4 inch squares. Wrap squares in waxed paper.
Brown hamburger, onion and green pepper together in heavy skillet. Cook noodles, then add to meat mixture. Add 1 can cream-style corn and 2 cans of chicken noodle soup. Simmer together for 15 minutes. Put in casserole dish. Top with cracker and melted butter combination. Casserole can be frozen at this point. Bake for 1 hour at 350°.
Place frozen pie in oven and bake 3 minutes at 400°. Prick shell and bake 5 minutes at 350°.
Fill pie crust with strawberries. To prepare glaze, mix water, sugar, cornstarch and cook over medium heat until clear. Add strawberry jello. Pour over strawberries. Chill. Top with whipped cream and garnish with strawberries.
Mix well all ingredients except marshmallow cream. Pour mixture into long pan. Bake at 350° for 20 to 25 minutes or until done. Cool 15 minutes. While cake is still warm, spread the marshmallow cream on top.
Cream butter and shortening; add brown sugar and egg. Sift dry ingredients together and add to the creamed mixture. Add pineapple, walnuts and raisins. Drop by spoonful on greased pan and bake at 375° until lightly browned.
Saute onion and squash in a little oil until onion is just translucent; cover and let steam for a few minutes. Mix squash, onion, carrots, sour cream and mushroom soup. Melt butter and toss with stuffing.
Mix muffin mix and milk. Pour into greased 9 x 13-inch pan. Mix powdered sugar and cream cheese. Spread on top. Bake for 30 minutes at 350°.
Add all ingredients, except barley to 2 quarts water. Cover and cook about 2 hours. Add barley; cook 1 more hour. Remove meat, shred and return to soup. Serve.
Mix cream cheese and seasonings together well. Spread between layers of bologna to make a stack. Place whole stack on serving dish. Can be garnished with broccoli flowerets, etc. Serve with crackers large enough to accomodate a slice from the stack.
Whip milk; stir in sugar and vinegar. Add lettuce and sliced eggs. Serve.
Mix first three ingredients in large flat cake pan. Make 3 wells in mixture. Put oil in one, vinegar in another and vanilla in the third. Then pour water over all. Mix ingredients then beat well. Bake 30 minutes at 350°.
Mix all together. Bake at 350° for 10 to 12 minutes. Makes about 75 biscuits.
Cook hamburger and onion until done. Combine broccoli and soup with hamburger and place in pie crust. Add shredded cheese on top and place the other crust on top of all. Cook in oven at 350° for 30 minutes or until crust is golden brown.
Cook broccoli and drain. Mix with cheese and place in baking dish. Mix crackers and melted margarine. Place over broccoli mixture. Bake at 350° for 20 to 30 minutes or until top is golden brown and crunchy.
Sift sugar and flour into mixing bowl. Bring to a rapid boil the butter, shortening, water and cocoa. Pour over flour-sugar mixture and mix well.
Combine ingredients, reserving cranberry and pineapple cans. Lightly grease cans and spoon salad mixture into cans. Cover tightly with foil and freeze overnight. Slice before serving.
Combine all ingredients; mix thoroughly. Pour into large covered container. Store in the refrigerator up to 6 months.
Cook potatoes and chop. Sprinkle cheese on hot potatoes. Add onion, green pepper, crumbled bacon, egg and salt. Pour 2 tablespoon hot bacon grease on top of potato mixture and toss. Then mix vinegar, water, mustard, mayonnaise and sugar together; pour on potato mixture and toss again. Serve hot or cold.
Mix all the ingredients together in a casserole dish or a 9 x 13-inch pan. Bake at 350° for 1 hour, uncovered.
Bring the first 5 ingredients to a boil. Set aside in a large bowl to cool. Preheat the oven to 350°. When date mixture is cool, add the remaining ingredients. Mix together well. Fill well-greased pans 3/4 full. This can be baked in soup cans. Bake for 1 hour. I use the small loaf pans and bake for 40 to 45 minutes. This is a large recipe!
Stir together flour, salt, baking powder and baking soda; set aside. In a medium bowl cream together butter, sugar and almond extract. Add eggs, one at a time, beating thoroughly after each. Add flour mixture and berries mixing only until blended. Grease an 8 x 4 x 2-inch loaf pan then line with wax paper and grease the paper. Turn batter into pan smoothing top evenly with spoon. Bake at 325° from 50 to 60 minutes or until pick inserted into center comes out clean. Let bread stand in pan on cake rack for 10 minutes, then turn out on rack. Peel off paper and turn bread right side up to cool completely. When cool, wrap airtight and let bread stand for one day before slicing.
In large bowl combine carrots, marshmallows, raisins, celery and nuts. Add salad dressing; toss lightly. Cover and chill. Serves 10 to 12.
Crust: Cream margarine and flour; add nuts. Spread into a 9 x 13-inch pan and bake at 350° for 15 minutes.
In a large bowl cream together sugar and butter, till light and fluffy. Add eggs one at a time beating well after each addition. Sift together flour, salt and baking powder and add to the creamed mixture alternately with sour cream, add vanilla.
Mix first 4 ingredients until smooth. Add confectioners sugar a little at a time (you may not need it all). Spread in a buttered 9 x 13 pan. Put last 2 ingredients in a bowl and microwave until melted. Spread over peanut butter mixture. Let set, then cut into squares.
Mix all ingredients, reserving 1/2 cup pecans. Form into ball and roll ball in reserved nuts.
Put first 2 ingredients in food chopper and add nutmeats and sugar. Mix together and let set overnight before serving.
Mix everything, except corn flakes and oleo. Place in casserole pan. Top with crushed corn flakes and 1/2 cup melted oleo. Bake at 350°, covered with foil, for 15 minutes. Remove foil and bake 45 minutes longer.
Cook peas using package directions; drain. Cool. Layer lettuce, green onion, celery and peas in 9 x 12-inch dish. Spread with mixture of sour cream and mayo. Top with crumbled cheese and bacon. Chill, covered, until serving time.
Chop the vegetables and mix with olive oil, cumin and cinnamon. Salt and pepper to taste. Roast uncovered in 400° oven for 45 minutes, stirring 3 or 4 times during cooking. In the last 5 minutes of cooking, add the frozen peas and stir well.
Cream sugar, shortening and vanilla. Add 1 egg at a time and beat. Make a paste of food coloring and cocoa. Add to sugar mixture. Sift flour and salt; add flour and buttermilk to sugar mixture. Beat. Combine vinegar and soda; add to batter (fold in). Pour into four 8 1/4 x 8 1/4 x 1 1/2-inch heart-shaped pans, greased and floured. Bake at 375° for 15 minutes. Cool for 5 minutes; then remove from pan. Spread frosting between each layer and top with frosting.
Cream together the butter, sugar, vanilla, jam and eggs. Sift flour together with the other dry ingredients, then combine the two mixtures alternately with buttermilk. Add raisins, nuts and coconut. (Take out 1 1/2 cups batter and save.) Pour remaining batter equally into 3 round cake pans and bake in your oven as you would any other heavy cake. After cake is cool, take the reserved batter and mix in 1/2 cup sugar, 1 cup brown sugar, 1/2 cup butter and 1 cup milk. Cook until thickened. Cool and spread in between layers and on top. Frost with Caramel Frosting.
Mix margarine, sugar and eggs. Add baking soda, flour and salt. Mix well. Add vanilla and sour cream. Grease angel, tube or Bundt pan. Put in 1/2 cake batter, then cranberry sauce, then nuts, then remaining cake batter and swirl with a knife. Bake at 350° for about 55 minutes.
Prepare stuffing mix according to package. Parboil vegetables until almost cooked. Stir cheese into hot vegetables and add mushroom soup. Place vegetable mixture in baking dish. Pat stuffing mix on top of vegetables. Melt 1/2 stick oleo and drizzle over stuffing. Bake 25 to 30 minutes at 350°.
Lightly spray a 7 1/2 x 11 1/2 baking dish with Pam. Place in a 9 x 13 filled with 1-inch of water. Set aside. Place bread cubes in the bottom of the smaller dish. Put milk in a saucepan and heat to scalding. Remove from the heat. Add sugar, flour, salt, butter, vanilla and eggs. Beat well. Pour over bread cubes. Bake at 350° for 1 hour. Check after 45 minutes as ovens may vary. Pudding is done when a knife inserted near the middle comes out clean.
In skillet, bring 1 inch of water to a boil. Add shrimp and cook just until pink (2 or 3 minutes). Drain. Cut shrimp into thirds and set aside.
Cream butter and shortening. Add sugar gradually. Add eggs one at a time, beating well. Sift together flour, baking powder, cocoa and salt 3 times. Add to mixture alternately with milk and vanilla. Pour into greased and floured tube pan. Bake at 300° for about 2 hours with pan of water in bottom of oven. (Makes cake moist.)
Mix ingredients in order given and bake in an unbaked pie shell at 350° for 30 to 40 minutes until golden brown.
Mix flour, cocoa, sugar and salt and add milk. Cook until as thick as gravy. Tastes best over hot homemade biscuits.
In large bowl, cream together sugar, margarine and shortening, then add 1 egg at a time, mixing after each egg. Sift flour and soda together and add to mixture. Add the buttermilk and mix well. Stir in coconut, pecans and vanilla. Bake in three 9-inch cake pans, greased and floured. Bake at 350° for 30 to 40 minutes. Remove from oven. Cool on rack for 15 minutes. Frost while still warm.
Grind cranberries in food chopper. Place sugar, salt and lemon juice over cranberries and let stand for 2 hours. Mix Jell-O with boiling water. Add cold water and stir until dissolved. When Jell-O is syrupy, add cranberry mixture, celery, nuts and pineapple. Place in refrigerator until firm. This salad may also be frozen. Yields 6 servings.
Mix all dry ingredients together. Combine oil and honey and pour over mixture. Mix well until all is coated. Bake at 250° for 1 hour.
Prepare marinara sauce. Preheat oven to 350°. Cook pasta shells according to label. Mix remaining ingredients. Fill each shell with mix (about 1 tablespoon per shell) and place in baking dish lined with sauce. Pour sauce over shells. Bake 20 to 30 minutes. Makes 4 servings.
Mix sugar, flour and cocoa. Add milk 1 cup at a time. Beat egg yolks well and add to mixture. Cook in double boiler until thick, then add 1/4 stick margarine and vanilla. Pour into an 8 or 9-inch already baked pie crust. Makes 2 pies. Top with meringue or Cool Whip.
Preheat oven to 375 degrees. In a medium size bowl, stir together eggs, sugar, corn syrup, butter and vanilla. Stir in pecans. Pour into pie shell and bake for 1 hour.
Place chicken in lightly greased 9 x 13-inch glass baking dish. Top each piece with slice of Swiss cheese. Top with mushrooms. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top and drizzle melted butter over top. Bake 1 hour at 350° for 45 to 50 minutes.
Cook macaroni as directed. Drain tuna and cut up. Peel and shred carrot. Cut celery into small pieces. In large bowl, gently mix cooked macaroni, tuna, carrot and celery. Mix in mayonnaise, and salt and pepper to taste.
Brown sausage in skillet, stirring to break into chunks. Remove meat. Pour off excess grease if any. Saute apples and onions in sausage grease until browned. Add sausage and sugar; cover and continue cooking until tender. Add beans; stir, heat and serve. Can also be heated in a crock-pot or casserole. Serves 4.
Mix together dry ingredients. Add egg, buttermilk and melted margarine. Do not overbeat.
Preheat oven to 375 degrees. In medium bowl, combine dates, cherries, pineapple, raisins, and pecans. Mix well. In large bowl, combine the pie crust mix, baking soda, sugar and spices. Stir to mix. Add the eggs and beat well. Stir in the fruit mixture. Mix well. Drop from a teaspoon onto ungreased cookie sheet, spacing the cookies about 2 inches apart. Bake for about 10 minutes, until light brown. Remove from the cookie sheet and place on a rack to cool completely before storing. Be careful as you remove the cookies from the cookie sheet because they are fragile while hot. They become more crispy as they cool. Makes about 3 1/2 dozen.
Cook in large pot the sliced squash, onion and green pepper in salted water until tender. Drain off liquid but save. Put 1/2 cup of liquid in a buttered casserole dish. Beat eggs and mix with shredded cheese. Pour over top of squash. Sprinkle crushed crackers over squash. Pour melted butter on top. Bake at 350° until brown.
Cook broccoli; drain. Add Cheez Whiz and soup to hot rice. Mix all together and put into a greased casserole. Top with bread crumbs and grated cheese, if desired. Bake in a 350° oven for 30 minutes.
On a large wooden cutting board, crush garlic. Discard clove, leaving the juice on the board.
Combine sugar, butter and milk in saucepan; bring to a boil. Boil on medium heat for 5 minutes; stir constantly. Remove from heat. Stir in chocolate until it melts. Beat in Marshmallow Creme. Add nuts and vanilla. Pour into greased 9 x 13-inch pan. Cool and cut into squares.
Boil chicken until tender. Debone. Beat eggs and other ingredients, in order given. Bake at 350° in 9 x 13-inch pan until brown.
Preheat oven to 375°. In a small saucepan, melt butter. Add ReaLemon, bouillon and Tabasco sauce; set aside. In a medium bowl, combine cooked rice, broccoli, cheese and 1/4 cup of lemon butter sauce. Mix well. Divide rice mixture for 8 fillets, rolling each. Place seam side down in baking dish. Brush with remaining lemon butter sauce. Bake for approximately 25 minutes.
Peel and slice cucumbers to about 1/4-inch thick. Beat together the eggs, salt and pepper. Dip the cucumber in the egg mixture then in the bread crumbs. Fry a few slices at a time in the butter in a large skillet until light brown. Drain well and serve while still hot. Yields 6 servings.
Dissolve Jell-O and sugar in boiling water. Add other ingredients until well mixed. Put in freeze 1 day before using. Remove from freezer 1 hour before serving. In punch bowl, add two liter of ginger ale.
Combine first 9 ingredients and marinate steak overnight. Grill steak, cut in thin strips across the grain of the meat. Serve with warm flour tortillas, picante sauce, guacamole, chopped tomatoes, sour cream, etc.
Cream together butter and sugar. Add eggs and chocolate syrup. Mix together thoroughly. Mix dry ingredients and add to chocolate mixture. Stir in chopped nuts. Bake in greased jellyroll pan at 350° for 20 to 25 minutes.
Mix and bake gingerbread according to directions. While gingerbread is baking, prepare lemon sauce. Mix lemon juice to taste with margarine and confectioners sugar until you have about 2 cups of sauce. It is up to you how sweet or tart sauce is. When gingerbread is done, remove from oven and take fork and poke holes in cake. Pour lemon sauce over gingerbread and cover for a short time. Lemon sauce goes into gingerbread. Is best served warm.