HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients in a small bowl; stir well and set aside. Combine sugar and oil in a medium mixing bowl; beat at medium speed of an electric mixer 2 minutes or until well blended. Add egg; beat until light and lemon-colored. With mixer running at low speed, add flour mixture alternately with banana mixture, beginning and ending with flour mixture. Blend well after each addition. Stir in vanilla. Pour batter into 8 x 4 x 2-inch loaf pan coated with cooking spray.
Mix dry milk and malted milk. Add corn oil; work together until well mixed. Add 4 cups ice water. Process in blender until smooth. Refrigerate. Shake well before using.
Mix flour, baking powder, salt and sugar. Then add softened margarine until creamed together.
Melt almond bark in double boiler or microwave. Add rest of ingredients and drop by teaspoonfuls on waxed paper.
Toast sesame seed over medium-high heat until lightly browned in a 2 to 3-quart ovenproof pan; shake pan often to make it even. Remove from heat and arrange onion and meat on top of seed. Combine water, soy sauce, brown sugar, garlic, ginger, pepper and chili pepper over meat. Cover and bake in a 400° oven for 2 hours or until meat is fork-tender. Stir well occasionally. Remove meat and thicken with cornstarch and water mixture. Make sure there is liquid on the meat at all times.
Mix water, buttermilk, yeast and sugar together. Let stand 10 minutes. Add oil and eggs. Sift flour, soda and salt together. Add half flour and beat well, then add rest of flour. Mix well with spoon. Let rise until double in bulk. Punch down. Tip out on floured board and cut. Let raise about 15 minutes. Fry in hot grease at 375°. Roll in sugar before serving.
Preheat oven to 400°. Beat 3 egg whites. Add a dash of salt. Gradually add sugar and beat until very stiff peaks. Add a few drops of food coloring of your choice. Fold in 2 packages of mint chocolate chips. Place on foil-covered cookie sheet. Drop by teaspoon onto cookie sheet. Turn oven off and put cookies in oven. Let stay there until morning. They are now ready to eat.
Combine all ingredients in a large bowl. Mix until well blended. Serve with bread or crackers. Makes about 3 2/3 cups.
Mix dough. Knead slightly and roll to about 1/2 inch thick. Keep sausage at room temperature for 1 hour. Break into small pieces and cover dough. Roll side to center and then other side and roll until they meet in the middle. Cut down center with sharp knife. Separate and fasten ends to make 2 rolls. Refrigerate until chilled. Put on cutting board and cut in 1/2-inch slices. Bake at 350° until done. Makes 48 pieces.
Saute apples for 5 minutes. Beat cream cheese. Add nutmeg and sugar; stir well. Then add eggs and everything else. Bake at 350° for 1 hour or until center is firm. Chill for 4 hours. Serve with hot caramel topping.
In a saucepan, combine milk and yogurt. Add the pudding mix; cook and stir constantly until mixture boils and thickens. Stir in allspice. Add raisins; mix well. Let cool for 10 minutes, stirring occasionally. Pour into pastry shell. Chill at least 2 hours. Yield: 8 servings.
In a large pot, boil lobster tails in boiling water. Do not cook all the way. Split tails in half. Remove meat. Powder tails with flour, salt and pepper.
Put first 8 ingredients in large pot and simmer for 30 minutes minimum. Place crushed chips in bowls, add soup and sprinkle cheese on top. Other garnishes: sour cream, avocado slices
With sharp knife, cut boneless ham into 1/4-inch thick strips, about 3-inches long. Cut each tomato into 8 wedges. Cut green and red peppers into 1/2-inch wide strips. Cut onion, yellow squash and zucchini into 1/4-inch wide slices.
Preheat oven to 325°. Beat egg whites and set aside. Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition. Add soda. Add flour one cup at a time; beat well after each addition. Add sour cream; beat well. Add egg whites; beat well. Pour into greased and floured tube pan. Bake at 325° for 1 hour until top is golden brown.
Mix the first 4 ingredients; set aside. Cream the margarine and cream cheese. Add sugar, vanilla and eggs, then stir in flour and milk alternately. Pour into 8-inch greased and floured pans (will fill 3). Top with crumb mixture. Bake at 350° for 30 minutes.
Cook rice according to package directions and put it in a greased casserole dish. Cook broccoli and drain. Stir into broccoli the Cheez Whiz, soup and onions. Pour broccoli mixture over rice. Bake at 350° for 1/2 hour. Chicken, turkey or ham can be added.
Take a large 12-inch cast-iron skillet. Put in olive oil. Saute the onions. Remove from pan. Layer onions and tomatoes back into pan in alternate layers. (Reserve enough to make 1 final layer.) Arrange the steaks on these layers, topping the steaks with the remaining onions and tomatoes. Bake this at 350° until the meat is done to degree desired. Remove skillet from oven to medium-hot stove. Break one egg onto each steak. When the eggs are cooked, serve as dinner or brunch.
Place potatoes in a saucepan. Add water to cover and bring to a boil. Cover, reduce heat and simmer 10 minutes or until very tender; drain.
Arrange layers on platter and chill overnight. For first layer, combine cream cheese, Worcestershire sauce, lemon juice, mayonnaise and garlic salt with electric mixer until creamy; spread on platter. Spread chili sauce for second layer. For third layer, sprinkle on crab meat. Garnish with parsley for the fourth layer.
Brown sausage; drain well. Add tomato sauce, garlic salt, pepper, basil and 1/2 cup water. Cover; simmer 15 minutes, stirring occasionally.
Cook fettucine and drain. Place in warm dish. Add remaining ingredients. Toss and serve.
Heat oven to 375°. Combine flour, sugar, salt, baking soda and caraway seed in a large bowl. Cut butter into flour until mixture resembles coarse meal. Add up to 3/4 cup buttermilk to make a soft, but not sticky dough. Add raisins. Knead dough until smooth, about 1 minute. Shape into a 5-inch disc and put in a baking pan. Cut a 1/4-inch deep cross in the top. Brush top with milk. Bake until golden, about 35 minutes.
Add vanilla to egg white; then sugar and pecans dusted in flour to the egg white. Mix well until pecans are coated with sugar and	egg white mixture. Drop to	spoonfuls on well-greased cookie sheet. Drop far apart so cookies do not stick to each other when baking. Bake at 275° for 20 to 30 minutes.
Thaw berries and blend smooth in food processor or blender. In large bowl, mix together pineapple, banana, yogurt and nuts. Add strawberries and sugar. Spoon into 12 paper lined muffin cups. Freeze. When frozen, remove from muffin pan and place in freezer bag, if desired. Remove from freezer 10 minutes before serving. Makes 12.
Butter 2 (9-inch) pans. Combine all ingredients together; mix with wooden spoon. Pour into pans; bake at 325° until set, about 40 to 45 minutes. This pie makes its own crust. Makes 2 pies.
Mix all ingredients together and bake in greased 9 x 13-inch pan at 350° for 1 hour. Serve with whipped cream or Cool Whip, or Cream Cheese Frosting.
Mix pudding according to box directions. Fold in 1/2 of Cool Whip and miniature marshmallows. Layer wafers, bananas and pudding mix twice. Top with remaining Cool Whip. Refrigerate before serving.
In a 10-inch skillet, melt butter. Cook rice over medium-high heat, stirring constantly, 3 minutes or until golden brown. Stir in remaining ingredients. Bring to a boil, then simmer, covered, for 15 minutes. Let stand, uncovered, for 5 minutes; fluff with a fork.
Heat oil and syrup until warm and blended. Pour over pecans and mix lightly to coat. Roast in a 300° oven for one hour. Stir frequently.
Mix broccoli, onion, cottage cheese, butter, salt and eggs. Stir in Jiffy mix. Bake in well-greased 9 x 13-inch pan at 400° for 25 minutes. Sprinkle with additional cheese and bacon bits.
Sift all dry ingredients together. Add remaining ingredients. Bake in greased and floured tube pan in 350° oven for 1 hour and 10 minutes or more until done (test with toothpick). Cool and remove from pan.
Trim excess fat from chops. Coat with 2 tablespoon of flour. In a large skillet over medium heat, brown chops in oil. In slow cooker, place potatoes and onion. Sprinkle remaining flour over and toss to coat. Layer over potatoes (in order), cabbage, salt, pepper, pork chops, bouillon granules, 1/4 cup water and stewed tomatoes with juice. Do not stir. Cover and cook until vegetables and pork chops are tender.
Mix first 5 ingredients. Let stand 10 minutes. Whip the cream until stiffened. Fold into mixture. Chill before serving.
Mix all ingredients except shrimp. Mash shrimp with fork and add to mixture. Store overnight in refrigerator for flavors to blend. Remove one hour before serving.
Bake at 300° in covered baking dish for 3 hours. Serve on buttered noodles or rice.
Mix all ingredients well. Delicious with ham or fowl. Very good as a cocktail dip for thin slices of rare tenderloin.
Mix dry ingredients and set aside. Beat eggs one at a time. Beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture, carrots, nuts and coconut. Bake at 350° for 50 to 60 minutes in 13 x 9-inch pan.
In medium bowl, with fork beat cream cheese until smooth. Gradually stir in pineapple, half of the pecans, pepper, onion and salt. Chill in refrigerator for 30 to 40 minutes. Shape into ball; roll in the remaining nuts. Wrap in plastic wrap. Refrigerate until serving time.
Mix Wesson oil, sugar and egg together. Add the next 9 ingredients and mix well. Add pears and mix. Add flour and mix well. Pour into greased pan (I use a Bundt pan). Bake at 350° until done.
Saute vegetables in the oil. Add the roux mix slowly. Stir constantly and begin to add broth. Add sausage and remainder of broth; cook slowly. Add the black pepper, cayenne pepper, thyme, bay leaf and rosemary. Cook over low heat for 30 minutes in heavy Dutch oven. Add more water if needed. Add the file gumbo powder and cook 10 minutes or let stand. Serve over hot rice.
Mix all ingredients together and pour into greased pan. Bake at 350° for 45 to 60 minutes.
In a mixing bowl, mix flour, sugar and milk until smooth. Heat margarine in a baking dish or pan. When hot, add batter. Pour rhubarb on top of batter. Bake at 350° or 400° about 30 to 35 minutes, until brown on top.
Cook cobs 1/2 hour, strain through wet cloth. Use 3 cups juice. Add Sure-Jell to boiling juice. Add sugar and boil 4 minutes.
Boil water and cook pasta as directed on package. Rinse chicken and pat dry. In a large skillet, cook cut up chicken (1 to 1 1/2-inch pieces) in hot oil over medium-high heat until chicken is	no longer pink, about 5 minutes, stirring occasionally. Remove chicken from pan. Keep warm. Heat butter in skillet.	Cook garlic and mushrooms over medium heat until browned slightly, about 2 minutes. Stir in soup, light cream and Parmesan	cheese. Add cooked chicken and cook 1 minute. Serve over drained pasta or toss together.
Bring sugar, cocoa, milk and margarine to a full boil and then boil one minute. Stir mixture continuously. Remove from heat and stir in the peanut butter, vanilla, oats and if desired the coconut. Mix well. Drop from a teaspoon onto waxed paper and let cool. Makes 40.
Wash roast and place in large boiler; fill to the top with water. Add salt, pepper and onion soup. Turn your stove on low heat and cook for 4 to 5 hours. Fifteen minutes before you are ready to serve, add mushroom soup and one can of water; mix well and let simmer. Serve hot.
Add soda to vinegar and set aside. Cream shortening, sugar and eggs. Make a paste of cocoa and food color. Add the paste mixture to the creamed mixture and mix together well. Sift flour, baking powder and salt. Alternately add flour mixture and buttermilk to creamed mixture. Add vanilla. Add soda and vinegar; mix well. Bake at 350° for 30 minutes.
Cut cookie dough into thin cookies and place in pizza pan. Bake according to cookie dough directions.
Beat egg yolk, add remaining ingredients and mix well. Cook in a double boiler, stirring frequently, until thickened. Beat vigorously. Serve hot or cold over ice cream, pound cake or angel food cake.
Bake at 350 degrees. Do not brown. If cookies try to break, use a little more flour.
In a medium mixing bowl, mix first three ingredients. Stir mixture with a wooden spoon until soft dough forms. Stir vigorously for 30 seconds. Drop by tablespoonful onto ungreased cookie sheet. Bake in preheated oven at 450° for 8 to 10 minutes or until golden brown. Combine melted butter and garlic. Brush over warm biscuits before removing from pan. Makes 10 to 12 biscuits.
Butter 10 x 14-inch casserole. Line with tortillas. Mix. Layer chili, beans with juice and cover with cheese. Layer 6 tortillas. Mix tomatoes and soup. Pour over all. Cover with foil and bake 1 hour at 325°.
Preheat oven to 375 degrees. Grease two cookie sheets. In a large bowl, cream together margarine, peanut butter, white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla and almond extracts. Combine flour, soda and salt; stir into the peanut butter mixture. Roll dough into 1-inch balls and place them 2 inches apart onto the cookie sheets. Use a wet fork, dipped in sugar to make the crisscross pattern on top. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy.
Pare eggplant and slice 1/2-inch thick. Beat eggs with milk. Dip the eggplant in milk, then in cracker crumbs. Fry in Crisco and oleo, (half and half) until nicely browned. Do not fry too fast.
Mix altogether. Keep in refrigerator until ready to heat or serve cold. Best if prepared 24 hours in advance.
Salt and pepper the pork chops. Coat with flour. Brown in hot oil. Place in a baking dish. Add rice, green pepper, onion, tomato sauce and water. Bake at 350° until rice and chops are done.
Heat oven to 350°. Spray two 8-inch round pans with cooking spray. In a bowl combine flour, cocoa and baking soda. In saucepan, melt corn oil spread. Stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan. Stir. Add dry ingredients and whisk until well blended. Pour into pans. Bake 20 minutes or until the layers test clean with a toothpick.
Mix all ingredients together and put in pie shell. Bake at 350° for 45 to 50 minutes.
Cut corn from cob, scraping cobs to get the "milk." Place in skillet; add water, butter and sugar. Simmer 30 minutes or until tender. Salt to taste.
Drain pineapple, reserving juice. Add water to juice to make 1 cup. Dissolve strawberry gelatin in 1 cup boiling water. Add 1/2 cup of the measured liquid and chill until thickened. Add pineapple. Pour gelatin mixture into mold. Chill until set, but not firm. Meanwhile, dissolve lime gelatin in 1 cup boiling water. Add remaining measured liquid and the lemon juice. Gradually blend into softened cheese, beating until smooth. Chill until thickened. Blend in whipped topping. Spoon into mold over clear layer. Chill until firm, about 4 hours. Unmold. Garnish with pineapple slices, cherries and mint leaves, if desired. Makes about 5 or 10 servings.
Melt all chips until smooth, stirring occasionally, over low heat in a double boiler. Remove from heat and stir in peanuts and noodles. Drop by teaspoon onto waxed paper to cool. Store in airtight container.
Combine dry ingredients in a separate bowl. Combine eggs and vanilla. Add pumpkin, carrots and raisins. Add dry ingredients and mix well. Pour into prepared muffin pan, sprayed with Pam. Bake at 350° for 15 to 20 minutes. Makes 12 muffins.
Mash until light and fluffy. Store in refrigerator. Heat in oven before serving.
Add 1/2 cup cornmeal and 1/2 cup flour to strawberry-banana jello while the jello liquid is boiling. Let the mixture cool to lukewarm and then add the remaining 1/2 cup cornmeal and 1/2 cup flour. When mixture is at room temperature, the concoction can be rolled into small balls.
Cook bacon in medium saucepan over medium-high heat until brown and crisp, turning once. Drain on paper towels, reserving drippings in saucepan. Add onion and celery to pan drippings; cook and stir over medium-high heat for 3 minutes or until onions are tender. Add flour, stirring until well blended; cook 1 minute. Stir in milk, thyme, salt and pepper. Cook, stirring frequently until thickened. Stir in corn and tuna; cook over medium heat 5 minutes or until corn is tender, stirring frequently. Crumble bacon. Serve chowder sprinkled with bacon.
Toss all ingredients into a large, tightly sealing plastic bag. Seal and shake well to mix.
Combine ingredients in saucepan. Stir until mixture comes to a boil. Reduce heat and continue cooking for 30 to 45 minutes until rice is soft and mixture is creamy. Sprinkle with cinnamon and chill.
Put the first four ingredients in a saucepan and bring to a boil for 1 1/2 minutes. Remove from stove and add the other four ingredients. Stir together and spread in long cake pan. Let cool and harden.
Mix chocolate morsels and butterscotch morsels in microwave dish; heat on High for 1 minute. Stir if needed. Heat for 1 more minute. Stir until smooth. Add peanuts and noodles. Spoon out on cookie sheet and refrigerate.
Toss together; add dressing. Pour on bed of romaine leaves. Add almonds; chill at least 1 hour.
Cook and drain noodles. Preheat oven to 375°. Mix together the noodles, soup, milk, salt and poultry seasoning. Heat through. Mix together cream cheese and cottage cheese. Add onion, green pepper and parsley. Blend well.
Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli and coarsely chop stalks and flowerets. Heat olive oil and dark sesame oil in a wok or a large nonstick skillet at medium high (325°) for 2 minutes. Add broccoli, red pepper, onion and garlic; stir-fry 4 to 5 minutes or until broccoli is crisp-tender. Remove from wok. Combine soy sauce and next 7 ingredients; stir well. Add to wok and cook, stirring constantly, just until thickened. Return broccoli mixture to wok, and stir-fry just until thoroughly heated and coated. Stir in water chestnuts. Sprinkle with pine nuts before serving. Serve immediately. Serves 6 to 8.
Combine cracker crumbs and butter. Mix well. Press into bottom and sides of 8-inch pie plate. Using an electric mixer, blend cheese, eggs, sugar and vanilla well. Pour into graham cracker shell. Bake at 375° for 20 minutes. Cool thoroughly. Combine sour cream, sugar and vanilla. Spread evenly over completely cooled cheese filling. Bake 8 minutes at 475°. Top should not brown. Cool at room temperature. Chill. Blend cornstarch and sugar; add hot nectar. Cook, stirring constantly, until thick and clear. Add lemon juice and butter. Cool. When ready to serve, pour over individual servings of cheese cake.
In large pan, place potatoes, broccoli, celery, carrots and onion in 2 quarts water. Cook for about 20 minutes; do not drain. Add to the cooked vegetables the flour, milk and Cheez Whiz. Simmer until thick, about 20 minutes. Stir constantly. This will make about 1 gallon of soup.
Cream oleo; add sugar and vanilla. Add eggs, one at a time, and beat well. Sift all dry ingredients together and add with milk (alternately). Add nuts and pour in greased pan. Bake 1 hour and 20 minutes at 325°.
Heat oven to 400°. Cream the butter and sugar. Blend in remaining ingredients. Fill cookie press. Bake on ungreased cookie sheet for 6 to 9 minutes. Serves 5 dozen.
Cream butter and sugar; add salt and vanilla and mix well. Add flour and nuts. Chill. Shape into small finger type rolls. Bake on buttered sheet 15 to 20 minutes at 375°. Roll in powdered sugar.
Cook, drain and mash potatoes. Season with salt and pepper. Add milk, cream or margarine and baking powder. Whip until light and smooth. Pour into a baking dish. Sprinkle cheese on top. Bake at 350° for 20 minutes or until lightly brown.
Let bread rise. Mix sugar and cinnamon together. Pinch off bread and make the size of a walnut. Melt butter and roll pinched bread in butter, then sugar-cinnamon mixture. Put in a 9 x 13-inch buttered pan and bake at 350° for 20 minutes.
Layer lettuce, bacon, cauliflower pieces and onion in this order. Mix mayonnaise and sugar; spread on top. Cover generously with Parmesan cheese. Cover tightly and refrigerate 8 hours. Do not toss until ready to serve.
Brown crumbled hamburger with salt and pepper to taste. Mix Mozzarella cheese, crushed tomatoes and oregano in a small bowl. In a large, greased pie plate, place hamburger and pat well to spread evenly. Spread cheese mixture over hamburger. Sprinkle Parmesan cheese over top. Bake in a 350° oven for 30 to 40 minutes.
Heat the oven to 400°. Grease 12 medium muffin cups or line with paper baking cups. Combine flour, wheat germ, sugar, baking powder and salt.
Bake potatoes. Cool and slice. Saute bacon and onions (do not drain grease). Add potatoes, chili powder and garlic. Fry until potatoes are heated. I use an iron skillet.
Make a cut lengthwise down the center about halfway through the pork tenderloin. In a small bowl, mix together mustard, garlic, rosemary and black pepper. Spread mixture along the cut surface of the tenderloin. Reshape and tie in several places. Place on rack above roasting pan. Bake in a 400° oven for 40 to 45 minutes or until internal temperature of meat reaches 160°. Mix together remaining orange marmalade and chicken stock in a small saucepan. Simmer 2 to 3 minutes, until thickened. Spoon sauce over tenderloin and serve immediately. Makes 4 servings, 160 calories, 3 grams of fat per serving.
Thaw broccoli. Thoroughly mix all ingredients in a large casserole dish. Bake, uncovered, at 350° for 1 hour and 15 minutes.
Cream together butter, sugar, eggs and vanilla. Stir in flour and oats; mix well. Stir in raisins. Drop by teaspoons onto lightly greased baking sheet. Bake about 10 to 12 minutes in center of oven at 375° or until brown. Remove to cool. Makes about 36 cookies.
Heat oven to 375°. Brown ground meat. Line Tater Tots in the bottom of a 9 x 12-inch baking dish. Don't stack them on top of each other. Drain meat. In a large bowl, mix soups and meat and then add 1/2 can of water. Pour on top of Tater Tots. Cook for 45 minutes. Take out of oven and add grated cheese on top. Cook for another 15 minutes. Take out, cool and enjoy!
In a large saucepan, combine potatoes, water, bouillon, red and black pepper. Simmer until potatoes are tender. Add 2 1/2 cups milk and corn.
Melt 1/2 cup margarine in skillet. Add scallops and mushrooms. Cook for 3 to 4 minutes or until scallops are done. Divide scallops and mushrooms into 4 shallow dishes or shells.
Brown ground beef and onion in skillet. Drain grease. Add Cheddar soup and mix together. Place meat mixture in baking dish (2-quart size dish). Top with Velveeta cheese in thin layer. Remove crescent rolls from can; do not unroll. Cut into 1/4-inch circles. Place rolls on top of meat and cheese mixture. Bake at 350° until rolls are brown. Serves 6.
Grease a 9 x 5 x 3-inch loaf pan. Preheat oven to 350°. In a mixing bowl, thoroughly stir together the flour, soda and salt; set aside. In a large mixing bowl, mix together the sugar, butter, eggs and vanilla until light and fluffy. Add flour mixture and buttermilk alternately to creamed mixture. Beat just until blended after each addition. Fold in nuts and cherries. Turn batter into prepared pan. Bake for 55 to 60 minutes. Remove from pan; cool on a wire rack.
Cook bacon until brown. Combine meat, flour and pepper in bowl; mix well. Brown meat in bacon fat; stir often. Add oil if needed. Add onion and garlic. Add tomato sauce, broth, wine and thyme. Cover and cook slowly, 1 1/2 to 2 hours. Add carrots, celery and potatoes; cook until vegetables are done. Serves 3 to 4.
Drain liquid from beans into a saucepan and cook down to about half. Add butter, mustard and Worcestershire sauce. Season with salt and pepper. Add beans. Heat and serve.
Mix flour, soda and salt; cream oleo and sugars. Blend in eggs and vanilla; mix well. Stir in butterscotch chips and nuts; mix well. Then chill a few hours. Drop by teaspoon into coconut. Form into balls. Place on greased cookie sheet. Top with a cherry. Bake at 375° for 10 to 12 minutes or until light brown.