HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using Cuisinart: Insert metal blade; add orange peel, 1 cup juice, sugar and Grand Marnier to work bowl. Process until peel is finely chopped. Add processed ingredients to remaining juice and mix well. Pour into ice cube trays or similar sized metal pans. Freeze until firm.
Boil yams until tender, but firm; peel and halve lengthwise. In heavy frying pan, melt butter and sugar. Add Kahlua; stir and cook 1 minute. Add yams; turn until brown on all sides. Cover; reduce heat and cook 15 minutes. Turn once before serving. Serves 4 to 6 people.
Put rhubarb in bottom of pan. Pour cake mix over it. Bring to boil water, sugar and food coloring. Spoon in pan. Bake at 350° for 45 minutes. Leave set for 5 or 10 minutes. Turn upside-down on cookie sheet.
Saute onion and celery. Add to stuffing mix. Add corn, egg and water. Make into balls. Place in baking dish. Melt 1/2 stick oleo and pour over. Bake at 350° for 25 to 30 minutes.
In a small bowl, combine the yogurt, peanut butter and cinnamon. Stir in chocolate chips. Serve with apples and pretzels. Yield: 1 cup.
Thaw and drain broccoli. Slightly beat eggs. Mix in margarine, onion and cottage cheese; blend well. Stir in cornbread mix. Pour mixture into 13 x 9-inch pan and bake 25 minutes at 400°.
Drain pineapple, reserving 5 tablespoons juice. In a 2-quart baking dish, combine 5 tablespoons pineapple juice and flour. Mix in sugar and cheese. Add drained pineapple. Mix well.
In 9 x 12-inch dish, place apples in bottom of dish. Sprinkle dry cake mix on top of apples. Slice butter over top of dry mix. Sprinkle with cinnamon. Bake at 350° for 30 minutes or until brown.
Preheat oven to 400°. Mix flour, baking powder, sugar, salt, lemon peel and nutmeg in a large bowl. Stir in nuts and raisins. In small bowl, beat the eggs, then beat in the milk and oil. Add to the flour mixture, then sprinkle the zucchini on top. Stir until just blended. Pour into greased muffin tins. Bake for 15 minutes or until a toothpick comes out clean. Makes 12 muffins.
Mix all ingredients with a fork. Leave lumpy. Preheat oven to 450° and melt 1/4 stick of butter in 8-inch cast-iron skillet. When melted, swirl around to coat bottom and sides of skillet. Pour batter in. Bake for 15 to 20 minutes. Remove carefully and serve Puff Cake with maple syrup.
Combine juice, cornstarch, cinnamon and salt. Heat until thickened. Add sliced apples and simmer until partially cooked. Pour into unbaked pie shell. Cover with top shell and bake 45 minutes at 350°.
Lightly grease 2-quart casserole. Tear tortillas and put 1/2 in bottom of dish for first layer. Put a layer of meat, cheese, then onion on top of tortillas. Repeat.
Combine jello and pineapple and its juice and heat until jello dissolves. Cool. Add buttermilk and Cool Whip and pour into a 9 x 13-inch pan. Refrigerate until congealed. Serves 12 to 15.
Crust: Melt butter over low heat; add wafers and mix until moistened with butter. Press wafers into bottom of a 9-inch spring-form pan. Bake at 425° for 12 minutes. Cool 10 minutes. Spread pecans evenly on crust.
Mix all ingredients together in a bowl and beat well. Drop by small dips into hot fat at 350°. Be sure they cook long enough that centers are done. Serve with maple syrup.
Roll pie crust out and put in refrigerator for 10 minutes to rest before filling. The crust will not shrink.
In dutch oven, cook bacon until crisp. Remove with slotted spoon, drain on paper towels. Brown chicken in drippings. Add water, celery, carrot, onion, bay leaves, and salt. Bring to a boil over high heat; reduce heat and simmer uncovered 35 minutes. Remove chicken from broth. When cool, remove meat from bones and cut into cubes. Strain broth and skim off fat. Meanwhile, for roux, heat oil in saucepan over low heat. Stir in flour until smooth. Cook, stirring frequently, until medium brown, about 30 minutes. Return chicken broth to dutch oven. Stir in roux. Add chicken, bacon, and remaining ingredients except shrimp and rice. Cover and simmer over low heat about 1-1/2 hours, stirring occasionally. Add shrimp; simmer about 10 minutes more. Taste for seasoning. Serve with steamed rice. Makes 14 cups, about 190 calories per cup.
Grease a 9 x 13-inch baking dish with butter. Place bread cubes in dish and top with cheese. Brown and drain sausage and place on top of cheese. Beat eggs with 2 1/4 cups milk and mustard; pour over sausage. Cover and refrigerate overnight.
Combine pineapple and jello in saucepan. Bring to a boil. Cool to lukewarm; add nuts, cheese and cream. Chill.
Dissolve jello in hot water; partly chill. Mix in other ingredients; fold in whipped Dream Whip and chill until firm.
Mix vinegar, lemon juice, salt and Worcestershire sauce in small bowl. Heat in top of double boiler. Brown butter and fold into sauce just before serving.
Beat eggs. Add milk, sugar and salt. Combine corn with other ingredients. Add to milk mixture. Mix well and bake in casserole dish for 1 hour at 325°.
Combine all ingredients. These can be dropped by tsp. on cookie sheet, or spread on cookie sheet, or shaped any way you like. Bake at 350° for 15 to 25 minutes.
Melt butter in 2-quart glass baking dish. Arrange potatoes in bottom of dish. Bake, covered, with a paper towel for about 10 minutes. The potatoes should be almost done. Combine soup and milk in 4-cup glass bowl, microwave 1 to 1 1/2 minutes. Spread tuna and cheese over potatoes. Pour heated soup mixture over tuna. Top with French-fried onions and microwave, uncovered, 5 to 7 minutes or until casserole is heated through and cheese is melted.
Separate eggs. Mix the yolks with the pumpkin, then add milk. Mix dry ingredients together and add the pumpkin mixture.
Cook lasagna noodles in boiling, salted water according to package directions. Drain well. Cook onion and green pepper in diet margarine until tender. Stir in condensed soup, mushrooms, pimento, skim milk and chili powder.
Mix first 7 ingredients well. Pour into greased 2-quart casserole. Melt butter and pour over 1/2 cup cracker crumbs. Sprinkle buttered crumbs over corn. Bake at 350° for 20 minutes or until testing straw comes out of center clean.
Place greens on serving platter; top with all remaining ingredients except dressing. Serve with dressing. Makes 6 to 8 servings.
In a medium bowl with a mixer at low speed or in food processor, beat or process beef soup, salsa, Cheddar cheese and hot pepper sauce until as smooth as possible. Cover and chill overnight. On waxed paper, place chopped walnuts. Shape cheese mixture into a ball and roll in coating until well coated. Serve with crackers. Makes 1 ball, about 16 servings.
Trim fat from meat; cut meat into strips 2 x 1/4-inches. Heat oil in large skillet. Cook meat in oil. Turn frequently until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to a boil. Reduce heat and cover; simmer 12 to 15 minutes. Add green pepper strips during last 5 minutes of simmering. Blend sugar and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture is thickened and boils. Boil and stir 1 minute. Cut each tomato into 1/4-inch wedges. Place on meat mixture. Cover and cook over low heat until tomatoes are heated, about 3 minutes.
In a large bowl, combine 1 1/2 cups brown sugar and the oil. Stir in egg, buttermilk and vanilla. Sift together flour and soda. Add to sugar mixture; blend well. Stir in rhubarb. Divide batter between two glass loaf pans (medium size).
Spread bean dip on 9-inch plate. Peel and mash avocado and mix with lemon juice and garlic powder, then spread over bean dip. Mix sour cream and mayonnaise with taco seasoning mix and spread over avocado. Spread cheese next and put tomatoes on top. Serve with Mexican style chips.
Melt candy bars with a small amount of milk. After this is melted, add the Pet milk, whipping cream and sugar. Stir well. Freeze in ice cream freezer.
Grate or grind potatoes and onions. Drain in colander for a few minutes. Meanwhile, separate eggs. Beat whites until stiff. Mix together ground potatoes, onions, egg yolks, flour, salt and pepper. Fold in beaten egg whites. Fry in hot fat over medium heat until golden on one side. Turn over and fry second side. Drain on paper towels. Keep checking temperature so pancakes don't fry too fast or too slow. Wonderful with applesauce and/or sour cream. Serves 6.
Beat eggs in large bowl. Stir in milk; add remaining ingredients, except salsa and sour cream. Mix well. Pour mix into 9-inch microwavable pie plate. Cover with wax paper and microwave on High for 5 minutes. Stir edges of mixture, toward center and from center to outside. Smooth, cover and cook 4 minutes. Let stand 5 minutes and serve with salsa and sour cream.
Cream margarine and sugar. Add eggs and beat well. Add crumbs and milk and beat until smooth. Add 1 teaspoon vanilla. Then fold in coconut, pineapple and nuts. Pour into an oblong pan (one that has been coated with oil) and bake at 350° for 40 minutes.
Chop bacon and render. When bacon is crisp, remove from skillet and discard fat, except for 1 tablespoon. Cook onions in bacon fat until soft. Add potatoes, juice from clams and 1 cup of water. Boil until potatoes are soft. Add clams, clam chowder, half and half and bring to a boil. Taste for seasoning. Add 1/4 pound butter to melt and add the bacon. Set aside for a couple of hours to allow flavors to combine. If too thick, add a small bottle of clam juice. (I add just a little cayenne and Worcestershire sauce.) Reheat slowly.
Boil water and 1 1/2 cups sugar slowly and pour in cake pan. Sift flour, 2 tablespoons sugar, baking powder and salt. Mix in the shortening. Then add enough milk to make a soft dough. Roll out quite thin. Cover with apple slices. Sprinkle with cinnamon and sugar. Roll up and cut 1 1/2-inch slices like cinnamon rolls. Place rolls in hot syrup and bake for 30 minutes in 350° oven. Serve hot with whipped cream.
Mix ingredients to get a good consistency for modeling. Let kids create yummy sculptures, then gobble 'em up.
Brown sausage. Add onion, bell pepper, Ro-Tel and seasonings. Simmer, covered, for 30 minutes. Unroll crescent rolls and press into a greased casserole dish. Pour meat mixture over uncooked dough and top with cheese. Bake at 375° until cheese bubbles.
Combine bananas and lemon juice. Add grapes, cherries, Mandarin oranges, pineapple, fruit cocktail, and peaches. Combine reserved orange, pineapple, fruit cocktail and peach juices with pudding mix, blending well. Pour pudding liquid over fruit. Mix thoroughly. Pour into serving bowl. Chill until ready to serve. (Serves 12-16.)
Wash chicken and place in large pot. Add all other ingredients. Liquid should cover chicken, if it does not add equal parts of each ingredient until it does. Boil until chicken is tender and falling from bone. Remove from liquid to serve.
Preheat broiler for 5 minutes. Arrange fish in a single layer in a well oiled preheated pan. Combine all ingredients except fish. Pour sauce over fish and broil 10 to 12 minutes about 2 inches from the heat, turning once and basting several times. Fish is done when it flakes easily with a fork.
Combine dry ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well greased and floured 9 inch pans. Bake at 350° for 25-30 minutes. Cool in pans 10 minutes. Remove and cool. You can bake at 350° for one hour in a tube pan. I ice with cream cheese frosting.
Brown ground beef with onion. Mix all ingredients in a casserole dish and bake for 45 minutes at 350°. Serve with a salad.
Combine all ingredients in a large pot and simmer for 30 minutes. Can be kept in a jar and refrigerated until all used. Good on chicken, lamb or pork.
Grease and flour a 9 x 5 x 3-inch loaf pan. Combine oil, sugar, eggs and vanilla in large bowl. Sift flour, baking soda, cinnamon and salt together. Add to sugar mixture. Stir in carrots and walnuts. Mix just until blended. Turn into prepared pan. Bake at 350° for 1 hour, or until center springs back when lightly pressed with fingertip. Cool in pan 10 minutes. Turn out onto wire rack; cool completely.
Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Press dough onto bottom and sides of ungreased 12-inch pizza pan, pressing edges together to seal. Bake dough at 375° for 10 to 12 minutes or until golden brown.
Drain all fruit and put in casserole dish. In double boiler melt butter, sugar, flour and sherry. Stir until thick. Pour over fruit. Let stand in refrigerator overnight. Bake next day at 350° for 25 minutes or until bubbly.
Cook chicken with 1/2 cup celery, onion, salt and pepper until tender. Debone chicken. Add pickles, pecans, celery and pineapple. Moisten with mayonnaise to suit taste.
Chicken: Use salt and garlic salt lightly over chicken, add paprika thoroughly. Chicken must be spread out in one layer in a shallow pan. Dilute soup with cream; pour it over chicken and sprinkle chopped parsley on top. Bake it uncovered at 350° for 1 1/2 hours.
You can cut holes from center of biscuit or you can cut biscuit into quarters and deep fry until brown. Roll in powdered sugar or granulated sugar.
Melt margarine, then add all the other ingredients. Spray a casserole dish with Pam spray. Pour in casserole dish. Bake at 350° for 30 minutes or until the top is lightly browned.
Use 3/4 of cheese in filling. Heat tortillas. Fill and fold. Place in greased dish. Pour Old El Paso enchilada sauce (hot or mild) over top. Put remaining cheese on top and bake at 350° for 30 minutes. Cover with aluminum foil.
Cream butter; gradually add 3/4 cup sugar, beating well. Add the beaten eggs and grated orange rind; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with 3/4 cup orange juice, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans.
Melt butter. Stir in flour. Beat eggs and mix with milk, sugar and meal. Then stir all together. Bake at 325° for 1 hour until firm and brown.
Heat cream, half and half and sugar until sugar melts and mixture heats. Beat egg yolks, pour some of the hot cream into beaten yolks, mix well. Add yolks to hot cream mixture and cook, stirring constantly until thickens, about 8 minutes. Do not boil. Pour into bowl and add vanilla. Cover and chill. Stir before pouring into ice cream freezer and process by manufacturers directions.
Combine eggs, flour, sugars and oleo in a large bowl. Mix. Add chips and nuts and mix by hand. Put mix into 9-inch pie shell. Bake at 325° for approximately 1 hour. Can use milk chocolate chips, mint chips or peanut butter chips.
Cream the butter, salt and extracts. Add confectioners sugar gradually. Mix well. Blend in flour. Chill. Shape into rolls 1/2-inch thick. Cut into 3/4-inch lengths. Place on ungreased cookie sheet. Flatten with bottom of glass that has been covered with a damp cloth. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Cream the butter and sugar together in a large bowl. Sift the flour, baking powder and salt into the bowl. Gradually add the milk, stirring it in completely. Add the eggs one at a time, stirring each one in completely. With the final egg, add the vanilla. Bake at 300° for 1 hour and 15 minutes in a loaf pan that you have previously buttered and lightly floured.
Arrange fish in 12 x 7 1/2 x 2-inch baking dish; turn under thin edges. Salt and pepper as desired. Slice thin the lemon or lime and onion. Place citrus slices over fish. Separate onion into rings and place over fish-citrus.
Mix all ingredients in bowl until crumbly. Press in bottom of ungreased pan, 13 x 9 x 2-inch. Bake 20 minutes in 350° oven.
Mix cornmeal, buttermilk and oil. Add creamed corn, soda, salt and eggs. Pour half of cornbread in an 8 x 8-inch pan. Put chopped green chilies and 1/2 cheese over cornbread. Top with remaining cornmeal mixture. Add remaining cheese to second cornmeal layer. Bake 40 minutes at 350°.
Beat eggs, then beat in sugar; mix well. Add other ingredients, beating well. Pour into pie shell. Bake at 350° for 40 minutes or until brown.
Mix together sugar, eggs, milk, and margarine. If batter is to thick add a little more milk. Stir in flour and baking powder. Pour cherries into two greased 9 x 17 inch pan. Bake at 350 degrees for about 30 to 45 minutes. Serving about 120.
Mix all ingredients. Mix well; knead lightly. Pinch off dough and form into balls to make a biscuit about 1 3/4-inch in width. Place on greased baking sheet. Bake at 325° about 25 minutes or until golden brown.
Combine all ingredients in crock-pot. Bring just to a boil. Serve warm. Red wine may be added if desired.
Cream shortening. Add sugar and beat well. Add beaten eggs and mashed bananas. In a separate bowl, combine flour, salt and baking soda. Add to creamed mixture alternately with sour milk and beat until smooth. Bake in a greased loaf pan at 350° for about 1 hour or until done. Cool well before slicing.
Clean and slice potatoes and boil to a soft mash. Clean leeks; cut into long strips and boil with the soup for 15 minutes. Add seasonings and butter. An inexpensive everyday soup. Serves 4.
Cream butter; add brown sugar and work until light and fluffy. Add beaten egg yolk and sifted flour. Spread thinly on a greased cookie sheet and bake on a greased cookie sheet. Bake at 350° for 18 to 20 minutes. Melt chocolate and spread on cookie surface while warm. Sprinkle with chopped nuts and cut into squares while warm.
Combine ingredients and mix well. Shape into ball and chill 1 hour. Roll in pecans.
Cream butter and sugar. Add eggs. Mix food coloring, vanilla and cocoa. Blend into cream mixture. Add flour alternately with the buttermilk to the creamed mixture. Mix soda, salt and vinegar; add to the mixture. Mix very well. Pour into 3 cake pans. Bake 30 minutes at 350°. Cool on racks.
Drain pineapple, measuring 1/4 cup juice. Set pineapple and juice aside.
Mix cream cheese, eggs, sugar and vanilla together. Use cupcake pan. Put liners in pan. Place one vanilla wafer in the bottom of each liner. Put tablespoon of mix on top of each cookie; then put a teaspoon of cherries on top of each one. Bake at 350° for	15 minutes. Makes 2 dozen. (Note: Keep in refrigerator.)
Mix all ingredients together in a shallow pan and bake at 350° for 30 minutes.
Cook onions in melted oleo, stirring constantly, until tender - do not brown. Add flour, mix well. Add hominy. Mix green peppers, cheese and milk; stir over low heat until thick and cheese is melted. Mix together. Pour into casserole dish. Bake 25 minutes at 350 degrees.
Blend soup, milk and dash of pepper. In a 1 1/2-quart greased casserole dish, alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter. Sprinkle with paprika. Cover and bake at 350° for 1 hour. Uncover. Bake 15 minutes more or until done.
Prepare pudding with 3 c. milk until thick. Fold in Cool Whip. Cover bottom of 9 x 13 dish with graham crackers. Pour 1/2 of pudding mixture over crackers. Place another layer of crackers over pudding. Pour remaining pudding over crackers. Place final layer of crackers over pudding. Soften icing in microwave and spread over crackers. Refrigerate.
Mix all ingredients together. Grease pie pan, rectangular pan or Corning Ware. Bake about 45 minutes. The top will be golden brown. Serve warm.
Mix as you would a pie and bake on a cookie sheet. Bake at 350° or 375° for 25 to 30 minutes.
Cream shortening, peanut butter, sugar and brown sugar. Add eggs, milk and vanilla. Beat well. Blend in flour, soda and salt. Mix thoroughly. Shape into round balls. Roll in sugar.
Preheat oven to 350°. Core apples and peel 1/3 of the way down. Arrange in baking dish. Fill cavities with cinnamon candies and top with generous sprinkling of brown sugar. Pour the ginger ale into the dish. Bake, uncovered, for 40 minutes, basting apples with liquid from time to time.
Cream the first 3 ingredients together. Add rest of ingredients; mix well. Spread on lightly buttered toast points.
Make dough by combining flour, shortening, salt and egg-milk mixture. Use 1/2 dough and roll out to fill 10 x 15-inch jelly roll pan. Roll other half and cut vents. Crush corn flakes and sprinkle on bottom crust. Peel and slice apples on top of crumbs. Put sugar, mixed with cinnamon and nutmeg, on top of apples.
Mix meal, salt, warm shortening and water to a thick dough. Mix sausage and ground beef together. Cut square cloths about 5-inch square; wet and spread on table. Pat a layer of dough real thin; flatten a ball of meat to cover dough. Sprinkle chili over meat; sprinkle garlic powder over chili. Roll up and tie each end and in the middle. Put into boiling water and boil for 1 hour. Makes 3 dozen.
Cream shortening and sugars. Add eggs and vanilla; continue beating until creamy. Sift flour, soda and salt together. Add to the sugar mixture. Mix in cereals and coconut. Bake at 400° on a greased cookie sheet until lightly browned.
Wash chicken; pat dry. Dredge chicken in flour; shake off excess. Heat butter and oil together in deep skillet or Dutch oven. Brown chicken well on all sides. Remove chicken from pan. Lightly brown garlic, onion, carrots, and celery in pan drippings. Add tomatoes and wine to vegetables in pan or skillet. Add seasonings; stir well. Place chicken in sauce. Simmer over low heat 30 minutes or until chicken is tender. Add olives; heat through. Sprinkle cheese on top and let melt.
In 1 tablespoon olive oil, saute onions, garlic and mushrooms, then add turkey sausage, basil and oregano. Cook until lightly browned. Add peeled shrimp and cook 3 to 5 minutes longer until shrimp are pink.
Drain crabmeat. Combine with other ingredients. Serve on buttered party rye.
Mix together first 9 ingredients. Then add remaining ingredients. Drop on ungreased cookie sheet with an ice cream scoop. Bake at 350° for 20 minutes. These are oversize cookies. Allow only 6 to a sheet. Yields 4 1/2 to 5 dozen.
Mix cornstarch, water and salt to a smooth paste. Bring 1 cup blueberries, sugar and water to a boil. Add to paste mixture. Stir until thickened. Let cool. Add remaining blueberries to berry mixture. Pour into pie shell. Refrigerate. When cool, garnish with whipped cream or whipped topping.
Grease 2-quart casserole. Mix all ingredients; pour into casserole. Bake until knife inserted in center comes out clean, about 1 hour at 350°. Serves 6.
Combine all ingredients. Cover and chill. Spread on rolls or crackers. Makes 2 cups.
Cream butter and sugar together. Blend in one egg at a time, then beat well. Sift salt, flour and baking powder together. Add to batter alternating dry mix and milk. Grease and flour tube pan well. Place in cold oven and bake for 1 hour and 15 minutes at 325°. Do not open door until cake is done.
Brown ground meat and onions; drain grease. Add remaining ingredients. Simmer until bubbly.
Melt butter and sugar and stir in cream. Cook to a soft ball. Take off stove and let stand 5 minutes. Beat and add 1/2 teaspoon soda; spread on cake.
Beat eggs lightly; add sugar and beat. Add flour, salt, baking powder, vanilla (little lemon extract added is good) and 1/2 cup water. Grease and flour small muffin tins; 1 teaspoon batter in each tin. While hot, dip in 1 pound powdered sugar, juice of 2 oranges and 1 lemon with rinds (or small can of frozen orange juice and 1 can of water; use about 1/2 cup of juice). Add dash of salt. Place on wax paper to set.
Prepare whipped topping mix with 1 cup of milk and vanilla as directed on package, using large mixing bowl. Add remaining 1 1/2 cups of milk into the pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Stir in coconut. Spoon into pie shell. Chill 4 hours.
Bake cake as directions state. When cool, split layers in half so that you have 4 layers. Mix other ingredients and spread between layers, on sides and top. Keep refrigerated.
Mix cream cheese, powdered sugar and peppermint oil. (Color mints with food coloring.) Work powdered sugar in gradually until stiff (not too stiff). If dough is too stiff, add a few drops of water until it's the right consistency. Put granulated sugar in mold each time to prevent sticking.
Mix all ingredients. Chill 1 hour. Place on cookie sheet. Flatten with fork. Bake at 350° until brown.