HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the first 3 ingredients in a blender or food processor and blend on high for 1 minute. Add the remaining ingredients and blend on high until frothy. Pour in dish and chill until firm. This can be poured into a graham cracker crust, also.
In mixing bowl, beat sugar and eggs until thickened; add oil. Sift flour; add baking soda, baking powder, cinnamon and salt together. Add to egg mixture. Fold in carrots and nuts. Pour batter into prepared pans; bake in preheated oven at 350° for 45 to 55 minutes. Remove from pan; let get completely cold. Serve with Cream Cheese Frosting.
Bring to boil apple cider vinegar, 2 quarts water and canning salt. Put into sterilized quart jars garlic, pepper and dill. Pack jars full of small pickling cucumbers which have been thoroughly cleaned. Pour boiling solution over cucumbers, filling jars and seal with hot sterilized lids. Let stand a few weeks before serving.
Mix cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar in a large bowl until smooth. Mix in Cool Whip. Spread on pie crust.
Place sliced potatoes and chopped onions in large baking dish. Mix the soup and milk. Pour 1/2 into baking dish over potatoes. Top with pork chops. Pour rest of soup mixture on top. Cover with tinfoil; bake in preheated 350° oven for 1 hour and 15 minutes. Makes 6 servings.
Combine blueberries, 1 cup of sugar and 1/2 cup of water in saucepan. Cook over low heat until berries are soft. Combine cornstarch and 3 tablespoons of water in bowl. Add to blueberries. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; cool. Combine flour, margarine and pecans. Press into a 9 x 13 x 2-inch baking dish. Bake 20 minutes at 350°. Cool.
Marinate chicken in Dijonnaise and spices for 3 to 4 hours or overnight. Mix cornflake crumbs, flour, salt and pepper. Pour oil in pan; roll chicken in crumb mixture. Place in large pan. Bake at 425° until done.
Mix apples and Wesson oil, then mix other ingredients in. Bake at 350° in tube pan for approximately 1 hour and 15 minutes.
Slice and coat eggplant with egg and milk mixture, then bread crumbs. Put on lightly greased cookie sheet. Bake at 350° for 30 minutes. Layer sliced tomatoes in an 8 x 8-inch baking dish, then eggplant, then 1/2 of Parmesan cheese, then tomatoes. Sprinkle the remaining Parmesan, then Mozzarella cheese. Cover with foil. Bake 20 to 30 minutes more.
Combine Cheddar, pecans, onion, and mayonnaise and mix until thoroughly blended. Divide mixture in half and roll each into ball. Place cheese balls on serving platter and press well into the center of the ball. Spoon raspberry preserves into the depression. Serve with Sociable crackers.	(Other crackers may be used.) This cheese ball freezes well without the preserves. Just thaw and put raspberry preserves on top.
Lightly grease 9 x 13-inch cake pan. Place 1 package crescent rolls on bottom. Cream together egg yolk, softened cream cheese, 1 cup sugar and vanilla. Spread on crescent rolls. Beat egg white until foamy. Spread egg white on rolls. Sprinkle 1/4 cup sugar mixed with cinnamon on top. Bake at 350° for 30 minutes.
Cream sugar and Crisco together. Add eggs, one at a time. Sift flour and salt together, then add alternately to other mixture with milk. Add vanilla. Bake at 325° for 1 1/2 hours.
Preheat oven to 350 degrees. In a 1 - 1/2 quart mixer bowl, combine crust ingredients. Mix on low speed until blended, about 1 minute. Pat into ungreased 8 inch square baking pan. Bake near center of 350 degree oven for 15 to 20 minutes or until brown on edges. Meanwhile, prepare filling.
Cream sugar, oleo, vanilla, milk and egg. Add dry ingredients. Mix well. Pour into 10-inch ungreased pan. Sprinkle chips over it. Smooth chips into batter with back of spoon. Bake at 350° for 25 to 30 minutes.
Boil water. Add tea bags. Boil down to about 1/2 quart. Pour into crock-pot. Add apple juice. Simmer. Garnish with oranges, cloves and sprinkle with cinnamon.
Cook zucchini for 12 to 15 minutes, until no water (clear), stirring constantly. Add lemon juice, pineapple and sugar. Boil for 6 minutes. Add gelatin and stir. Put in refrigerator or freezer. Makes 6 pints.
Mix all ingredients together. Put in oblong baking dish. Bake about 1 hour at 350°.
Put rice in 2-quart casserole. Add both cans of beef consomme. Add onion rings. Lay your pork chops on top. Cover with foil. Bake in a 350° oven for 1 hour.
Peel eggplant; cut into 1/2-inch slices. Dip slices into egg and coat with bread crumbs. Saute in hot salad oil until lightly browned on both sides. Overlap slices in a greased 10 x 6 x 2-inch baking dish. Sprinkle with salt, pepper, oregano, parsley and Parmesan cheese. Pour tomato sauce over eggplant slices. Cover with Mozzarella cheese slices. Bake in a 350° oven for 20 minutes.
Combine oil, vinegar, sugar, water and spices. Let stand 1 hour. Toss vegetables into dressing, 1/2 hour before serving. Serves 12.
Mix water, sugar and yeast and let stand while mixing other ingredients. Mix together flour, soda, buttermilk and Crisco. When mixed well, add yeast mixture. Roll out biscuits and bake at 400°. Put in covered container and take out as needed.
Grease angel food cake pan and dust lightly with flour. Soak poppy seed in yogurt. Cream butter and add sugar. Blend into yogurt mixture. Beat egg yolks and add to mixture. Add vanilla, sifted flour and baking soda. Beat egg whites until stiff and fold in. Pour batter into prepared pan. Bake in preheated 375° oven for 45 minutes. Sprinkle with powdered sugar or drizzle with lemon glaze. Serve warm. This is great for meetings and coffees.
Cut bacon into small pieces and fry. Remove from drippings. Saute onion until brown in drippings. Remove onions from drippings and add seasonings. Simmer for 15 minutes in skillet. Mix with beans, onions and bacon. Bake 1 hour at 350° or simmer in crock-pot for several hours. Freezes well.
In food processor, process apricots until very finely chopped. Transfer to 3 1/2 quart electric slow cooker. Stir in sugar and water. Cover and cook on high, stirring occasionally, two hours, or until jam has thickened. Let cool and store in refrigerator up to three weeks or freeze up to three months.
Combine cream cheese, milk and Worcestershire sauce. Add onion and crabmeat. Place in ovenproof serving dish. Top with almonds. Bake at 350° for 15 minutes.
Mix together all ingredients (except pie shell). Add raisins and nuts. Pour into unbaked pie shell. Bake in a 350° oven for 45 to 55 minutes or until knife inserted in center comes out clean. Cool. Serves 8.
Make toast and trim. Make cheese sauce by melting margarine and stirring in flour. Slowly add milk, grated cheese, Parmesan cheese, salt and Worcestershire. Cook, stirring constantly, until thick. Arrange thinly sliced turkey and ham slices on toast. Cover with hot cheese sauce. Top with tomato slices and partially cooked bacon strips. Sprinkle with Parmesan cheese. Broil in oven until brown.
In bowl, mix butter and sugar until thoroughly creamed. Add 1 egg at a time; beat thoroughly. Beat in lemon rind and 1 teaspoon juice. Sift flour and salt; gradually add to batter and beat thoroughly. Put into 9-inch spring-form pan. Toss apple slices onto batter. Add remaining lemon juice; drizzle melted butter over apples. Sprinkle 1/4 cup sugar. Bake at 350° for 1 hour and 5 minutes, until apples are browned and cake pulls away from the sides of the pan.
Soak beans overnight in water. Drain and add fresh water to cover beans about 2 inches. Bring to a boil; turn to lower heat and simmer, covered, about 1 hour with the onion, garlic and pepper. Add the taco sauce (and more water, if needed) and cook 1/2 hour longer or until beans are done. Serve with cornbread for a complete protein. Makes 8 to 10 servings.
Mix all together well and chill overnight before serving with an assortment of small pieces of fresh vegetables.
Cut each cherry into 3 pieces with knife or clean scissors. Place cherry pieces on paper towels to dry. In saucepan, heat to boiling, stirring a few times, margarine, cocoa and milk. Remove from heat. Gradually add and beat until smooth, powdered sugar, cherry pieces and almond extract.
Prepare brown and wild rice in separate pans according to package directions. Combine in a large bowl and allow to cool. Add peas, scallions and bell pepper.
Use a small amount of the 2 1/2 cups flour to coat pecans and butterscotch bits. Set aside. Cream butter, sugar and softened cream cheese. Add eggs, one at a time, beating well after each addition. Add flour gradually, continuing to beat well. Add vanilla. Fold in pecans and butterscotch bits. Bake at 325° for 20 minutes. Lower oven to 300° for another 1 1/2 hours.
Mix all ingredients into large microwave bowl or quart measuring cup. Cook on High for 5 minutes. Beat with a whisk and cook 5 more minutes or until thickened (mixture will be fairly thin). Whisk again. Let cool slightly. Pour over layered bananas and vanilla wafers. Beat egg whites with 1/4 teaspoon cream of tartar and dash of salt until frothy. Add 2 tablespoons sugar (one at a time); beat until stiff peaks form. Spread on pudding and bake in a 425° to 450° oven until browned. Watch closely.
Mix lemon jello with 1 cup boiling water. Add 1/2 cup ice and refrigerate until slightly congealed. Beat with mixer until foamy, then add remaining ingredients. Congeal.
Boil duck, using salt, pepper and 2 tablespoons Cajun seasoning. Debone duck. Use the liquid in gumbo. Dissolve roux in water over medium heat. Add salt, pepper, monosodium glutamate and chopped vegetables. Add deboned duck and sausage. Bring to a boil, then lower heat and cook until tender, 1 1/2 to 2 hours. Serve over cooked rice. Add okra, if desired.
Melt peanut butter and margarine in heavy pan over low heat. Be sure to sift powdered sugar. When margarine and peanut butter are melted, remove from heat. Add vanilla and powdered sugar; mix well. Pour into square pan. Pour chocolate chips on top while still warm. Spread when melted.
Beat egg until light. Add applesauce and sugar. Beat together. Add raisins and nuts. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and mace. Add to applesauce mixture. Beat well, then add melted butter. Stir well. Bake at 350° for 1 hour in greased and floured pan. Let cool 10 to 15 minutes, then remove from pan.
Mix first 4 ingredients and cook until thick. Add 3 egg yolks, 1/3 cup lemon juice and 1 tablespoon butter. Pour into baked pie shell and top with meringue.
Cream sugar and shortening; add eggs and bananas. Add dry ingredients. Bake at 400° for 10 minutes.
Cook potatoes in boiling salted water until tender. Drain well. Mash until smooth, add cream cheese, sour cream, onion salt, salt, pepper and butter. Beat potatoes until smooth and fluffy. Place in refrigerator container. Cool and cover. May be stored in refrigerator up to 2 weeks.
Brown meat, onions and peppers together. Add other ingredients. Mix and stir together. In a baking dish, bake for 40 minutes at 350°.
Pour 4 cups cold skim milk into a medium bowl.	 Add 2 pkg. pudding mix. Beat at lowest speed for two minutes. Combine cool whip and beat for about half a minute. Pour 1/3 mixture into a round casserole dish. Layer with banana. Top with vanilla wafers. Continue to make three layers. Refrigerate overnight. Serves 8.
Mix sour cream and drain vegetable soup in medium-size bowl until well mixed. Store in refrigerator for at least 1 hour before serving. Great on a raw veggie tray or with crackers or chips.
Cut chicken breasts into 1 1/2-inch squares. Place chicken pieces in a single layer in a shallow, glass baking dish. Combine garlic, brown sugar, soy sauce, molasses and pepper. Pour marinade over chicken pieces and refrigerate several hours or overnight, turning pieces once. Thread chicken, pepper squares, pineapple chunks and onions alternately on skewers. Cook over medium coals 15 minutes, turning and basting frequently with marinade until chicken is golden brown and done. Serves 8.
Preheat oven to 350°. Grease bottom and side of 9-inch spring-form pan or 9-inch square baking pan. Melt the chocolate mini morsels and margarine in a large saucepan over low heat; cool slightly. Stir in the oats, flour and brown sugar. Press firmly into bottom and 1 inch up the sides of the pan. Bake for 10 minutes; cool completely.
In a bowl, beat eggs slightly with a fork. Add milk and oil. Mix in dry ingredients. Fold in blueberries. Bake in greased or paper lined muffin cups at 400° for 20 minutes. Makes 8-9 muffins.
Cream the butter, flour and sugar. (Keep 1/2 cup sugar for egg whites.) Add lemon juice and rind; mix well. Beat egg whites until stiff, then fold into first mixture gently. Pour into 2 unbaked pie shells. Bake at 450° for 8 to 10 minutes. Reduce temperature to 350° for 25 minutes or until done.
Blend shortening and sugar. Add eggs and beat. Sift flour, baking powder, salt and soda. Add to sugar mixture. Add oats, vanilla and chocolate chips. Dough will be crumbly. Drop by spoon on greased cookie sheet. Bake at 350° for 15 minutes.
Cover bottom of pot in fried meat grease. Add chopped onion and bell pepper. Saute until tender. Add tomato sauce, tomatoes, and water. Add sugar, salt, pepper, and hot sauce. Stir and cook until boiling. Add rice and cook until the mixture boils again. Turn down heat (low to medium). Stir often so that the rice does not stick to the bottom of the pot and scorch. Cook until rice is done but not completely dry (about 15 to 20 minutes). Add more water if needed.
Heat a small skillet until very hot. Add peanuts. Cook over dry heat until skin turns black, stirring constantly. Remove peanuts to colander. Let cool for several minutes. Rub peanuts between hands to remove skins. Chop peanuts and set aside.
Combine sugar, cornstarch and salt. Add water. Cook and stir until thick; cook 2 minutes more. Add blueberries. Return to boiling. Chill. This sauce is excellent served over lemon pie.
Brown ground chuck, then add onion, cabbage and celery. Cook until vegetables are limp. Add 1/2 cup water; cover and cook for 15 minutes. Add remaining ingredients in a large pan; cover and cook for 10 more minutes.
Beat peanut butter, butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Beat in eggs. Beat in flour. Stir in 3/4 cup morsels. Spread into greased 13 x 9-inch baking pan. Bake at 350° for 20 to 25 minutes or until edges are lightly browned. Remove from oven immediately. Sprinkle with remaining morsels. Let stand for 5 minutes, then spread. Cut into bars.
Mix together first 5 ingredients; set aside. Toss together cheese and flour and mix into egg mixture. Add ham, bacon or sausage as desired. Pour into unbaked pie crust (deep dish). Bake 40 to 45 minutes at 350°.
Boil fryer; cool, take off bone and chop. Melt oleo. Add cream of chicken soup and chicken broth; heat until smooth. Layer meat, Veg-All and 2 sliced eggs. Pour 1/2 soup over this, then repeat layer again with the remainder of soup on top. Separate each biscuit; put on top. Bake at 350° until biscuits are brown.
Put half of the meal mixture in bottom of pan, then the meat mixture. Cover meat with as much grated cheese as desired, then the other half of the meal mixture on top of cheese. Bake 45 minutes in 400° oven.
Cream together butter and sugar. Add eggs, flour and extract. Pour into Bundt pan. Bake at 325° for 75 minutes or until brown.
Put brown sugar and butter in heavy saucepan. Add 1/4 cup milk. Start at low temperature. Cook until it has a caramel look. Add 1 1/2 cups milk, egg yolks and flour. (I use an electric mixer to beat the mixture.) I cook it until thick. Remove from heat and add vanilla. Pour in 9-inch pie pan.
Combine all ingredients except the last two listed. Pour into a buttered casserole dish; top with crushed potato chips and sprinkle with paprika. Bake at 400° for 25 minutes or until thoroughly heated. Serves 6.
Mix thoroughly in brown paper bag. Makes 1 gallon jar full. Use 1/2 cup for a cup of hot water.
Combine lemon juice and sweetened condensed milk. Stir until mixture thickens. Place sliced bananas in bottom of pie crust. Spread milk and lemon juice mixture evenly over bananas. Drain pineapple some, but not dry. Spread pineapple and 1/4 cup pecans over banana-milk layers. Spread whipped topping evenly over the top. Garnish with remaining pecans, coconut and cherries. If desired, also garnish top with grated chocolate or chocolate curls.
Place frozen rolls evenly in well-greased Bundt pan. Sprinkle the pudding over the rolls.
Pare apples and slice thin. Mix sugar, flour, salt and spices and add to apples. Fill pie shell; dot with butter or oleo. Put on top crust. Bake in hot oven at 400° for 45 or 50 minutes.
In a large saucepan, combine potatoes, 1 cup water, celery, carrots, onion, parsley flakes, bouillon cube, salt and pepper. Mix well. Cover and simmer 15 to 20 minutes or until vegetables are tender.
Brown pork chops in a nonstick skillet. Dissolve bouillon in cup of warm water. Put rice mixed with mushroom soup and 1/2 cup bouillon into a casserole dish (13 x 8-inch) that has been sprayed with a vegetable spray. Place pork chops on top of rice mixture. Garnish each chop with slices of onion. Add pepper rings and tomato slices, if desired. Cover with foil and bake one hour at 350°. Yield: 6 servings.
Cream the sugar, salt and shortening. Add egg; mix well. Pour in lukewarm water; stir until yeast dissolves. Add cold water and flour. Let stand overnight in refrigerator. Make out rolls a few hours before baking. Bake at 425°.
Lay meat in broiler pan. Pour liquid smoke flavoring over meat; sprinkle generously with onion powder, garlic powder and celery salt. Cover pan with foil; refrigerate overnight.
Mix, in a non-metallic bowl, sugar, cocoa, milk and melted butter. Mix well. Cook for two minutes at full power in a microwave. Remove bowl, add vanilla and mix well. Pour in well-buttered dish and cool.
Blend cake mix, butter and one egg with a fork. Press into well-greased 9 x 13-inch pan.
Mix all ingredients together and pour into a greased pie pan. Bake at 400° for 35 minutes.
Beat eggs lightly in a 1 1/2-quart casserole. Mix in sugar, salt and vanilla. Stir well. Measure milk into 1-quart container. Microwave the milk 3 to 4 minutes (or until about to boil). Stir into egg mixture. Sprinkle with nutmeg. Place this casserole in an 8-inch baking dish (pie plate size). Pour 1 cup very hot water into this baking dish. Microwave 9 minutes on "6" or until custard is almost set. Custard will become firm as it cools. Serve chilled.
Mix flour, shortening, salt and baking powder until lumpy. Add water. Will still be lumpy. Mix and form 4 balls. Stand a while in balls. Cool in fridge or freezer.
Cream shortening. Gradually add 1 cup sugar. Beat until light and fluffy. Add egg and molasses. Mix well. Combine dry ingredients. Add 1/4 of dry ingredients at a time, mixing until smooth each time. Chill 1 hour. Roll into balls. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 minutes. Yields 4 1/2 dozen cookies.
Mix all ingredients together. Fold in 1 c. heavy cream beaten stiff. Put in bowl and chill.
Cook first 4 ingredients together and cool to lukewarm temperature. Add cooled milk mixture to yeast and water mixture, then add eggs and flour. Mix well! Cover bowl and let mix raise about 1 1/2 to 1 3/4 hours; punch down. Let stand covered 10 minutes.
Mix cream cheese, sugar and eggs with mixer until smooth. Grease well very small size muffin pan with butter. Put graham cracker crumbs in pan and pat down. Tap out excess crumbs. Put cheese mixture into each cup, filling each cup. Bake at 300° for about 12 to 14 minutes until they rise. Cool completely in refrigerator. Mix sour cream, vanilla and powdered sugar. Carefully remove tart from pan and spoon small amount of mixture on top. Spoon cherry filling on top. May be frozen or refrigerated. Makes approximately 3 dozen.
Mix all ingredients. Pour into a buttered casserole dish. Cover with grated cheese. Bake at 325° for 55 minutes.
Saute onions in vegetable oil. Add beef and cook until gray. Add next 6 ingredients; stir. Put into greased casserole dish. Cover and bake 45 minutes at 350°. Uncover and sprinkle grated cheese on top and bake 15 minutes, uncovered.
Toss apples with lemon juice to coat thoroughly. Add remaining ingredients and toss gently to combine. Chill at least 1 to 2 hours before serving. Serves 6.
Wash beans; add water and bring to a boil. Cover and turn off stove. Let set overnight.
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture and stir until blended. Pour batter onto grids of preheated waffle baker (lightly greased). Do not open lid while baking. Top with fruit or yogurt. Baking time: 4 minutes per side. Yield: 12 (4-inch) waffles; 6 servings.
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar and pour over tomatoes. Cover and chill for 3 hours, spooning dressing over tomatoes several times. Drain off dressing if you like.
Cut wings into sections; discard the tips. Add all the ingredients; cook until chicken is done. Place the wings on baking sheet; coat with sauce.
Cook squash and onion in salted boiling water for 5 minutes; drain. Combine soup and sour cream in mixing bowl. Stir in carrots. Fold in squash and onions. In separate bowl, combine stuffing mix and butter. Combine half of stuffing mixture in bowl with squash mixture. Pour into 9 x 13-inch baking dish. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Cream sugar and shortening; add beaten eggs, flour and baking powder. Mix 1 teaspoon soda with small amount of hot water and add along with rolled oats and peanuts. Drop by spoon. Bake at 350°. Makes a large batch.
In a bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface. Roll dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Yields 1 1/2 dozen.
Mix together corn, cream of mushroom soup, onion, frankfurters and potato chips. Bake, uncovered, in a moderate 350° oven for 30 to 40 minutes.
Mix butter, sugar and dates. Bring to a boil (about 1 minute). Remove from heat. Add pecans and Rice Krispies. Make balls and roll in powdered sugar.
Peel and slice carrots. Cook until tender. Drain. Mix and heat soup, Worcestershire sauce, oil, vinegar, mustard, salt and pepper. Add carrots, bell pepper and onion. Mix well. Cool and refrigerate.
Saute garlic, celery, green onion and green pepper in oil and margarine. Add ground meat; cook and stir until meat is browned. Drain. Add raisins, tomatoes and oregano. Cook until thick; season with salt and pepper. Stuff pita pockets and put slice of cheese on top. Broil until cheese is melted. Good!
Cook chicken. Remove bone and skin. Mix each soup with 1/2 can broth. Melt butter. Mix with crumbs. Start with layer of crumbs, then chicken. Pour celery soup, layer of crumbs and layer of chicken. Pour chicken soup over it. Add last layer of crumbs. Bake 1 hour at 325°.
Mix all ingredients in a large bowl. Add enough milk to make quite moist. Cover with plastic wrap. Refrigerate overnight. Bake at least 1 1/2 hours at 350°. Be sure it is hot through. Bake in 9 x 13-inch pan. A can of pimentos and mushrooms may be added to give flavor and color.
Cook macaroni and drain. Mix all ingredients, except bread crumbs; fold in macaroni. Pour into 1 1/2-quart casserole dish. Combine bread crumbs with melted butter; sprinkle on top of casserole. Bake, uncovered, at 350° for about 45 minutes.
Pop the 10 quarts of popcorn and set aside. Cook the butter, brown sugar, salt and white syrup for 5 minutes. Add the baking soda and vanilla. Pour over the popcorn and bake for 1 hour at 250 degrees. Stir every 20 minutes.
In a bowl, beat eggs; add mayonnaise, flour and milk. Stir in crab, onions, parsley and cheese. Spoon into pie shell. Bake at 350 degrees for 1 hour. Yield 6-8 servings.