HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserve 1/3 cup juice from the orange. Grind together the orange, raisins and walnuts. Set both aside. Sift together the next 4 ingredients. Add shortening and 3/4 cup milk. Beat for two minutes at low speed, then 2 minutes at medium. Add eggs and 1/4 cup milk; beat 2 more minutes. By hand fold in the orange-raisin-walnut mixture. Pour into a greased and floured Bundt or angel-food pan. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. Unmold after 10 minutes; punch holes in cake and drizzle with reserved orange juice. Mix the remaining sugar, cinnamon and nuts. Sprinkle on top.
Heat oven to 350°. Beat eggs well. Add oil, vanilla and sugar. Sift and mix together 2 3/4 cups flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture. Mix additional 1/4 cup flour, apples, nuts and coconut. Fold into cake batter. Pour into a fluted tube pan and bake for 60 to 70 minutes or until tester comes out clean.
Preheat oven to 350°. Grease 2 large cookie sheets. Mash bananas until smooth. You need 1 1/2 cups. Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts. Stir well to combine. Drop by rounded measuring tablespoonful onto cookie sheet. Bake 20 to 25 minutes.
Pour sugar and syrup into a large saucepan, stirring well over medium heat until it starts to boil. Remove from heat and add peanut butter and stir until smooth. Add corn flakes and stir until well coated. Pour into a buttered 9 x 13 baking dish. Let cool, then cut into squares or roll into balls.
Soak beans overnight in water in a Dutch oven; cook until tender. Preheat oven to 300°. Cut beef chuck steak into 1-inch strips. Heat half of the butter with oil in a large skillet. Pat beef strips dry and divide into batches; cook until well done. Transfer to a large pot. Add ground beef to skillet. Cook over medium-high heat until lightly browned. Combine with strips. Throw away fat. Add remaining butter to pan. Stir in onions and cook 3 minutes. Add garlic and cook 2 minutes. Transfer with meat to a large, ovenproof pot. Stir chili powder into meat mixture. Add remaining ingredients except beans. Mix well; heat to boil. Cover and transfer to oven. Bake until strips are tender, approximately 1 1/2 to 2 hours. Combine meat and beans. Return to oven. Bake, uncovered, 30 minutes. Add beef broth if necessary.
Mix together melted shortening, sugars, egg and water. Sift dry ingredients together. Set aside. Add uncooked oats and vanilla. Add to dry ingredients. Mix well. Bake at 375° for 8 minutes.
In a medium bowl, stir together sweet potato and banana. Add milk and blend well. Add brown sugar, egg yolks and salt. Mix. Spray 1-quart casserole with Pam. Put sweet potato mixture in casserole.
Cook celery and onion in butter until tender (save portion of butter for topping). Cook vegetables according to package directions. Drain well and mix with celery, onion, water chestnuts, cheese and mayonnaise. Put in buttered casserole dish and top with crumbled Ritz crackers, mixed with remaining butter. Bake at 325° for 30 minutes or until casserole is hot and bubbly and cheese has melted.
Cream sugars and shortening. Beat in eggs; add peanut butter and vanilla. Mix well. Add dry ingredients. Drop by teaspoon on greased baking sheet. Flatten and crisscross with wet fork. Bake at 325° for 10 minutes.
Put milk and butter in double boiler and heat. Add egg yolks, cornstarch, sugar and salt which have been beaten together. Boil together until thick and then add vanilla. Cool. Add coconut and put into baked pie crust. Cover with the beaten whites (meringue) or Cool Whip.
Cook macaroni until tender. Drain. Add chopped peppers and onion to macaroni, then add salad dressing. Sprinkle with celery seed, if desired.
Cook stuffing as directed on box. Filet chicken breast. Place cooked stuffing over filleted chicken breast; roll and place in baking pan. Place a small piece of butter or margarine on each rolled chicken breast. Season to taste with salt, pepper and parsley. Add about 1/4 to 1/2 cup of water in pan and cover pan with foil. Bake at 375° for 45 minutes. Mix soup with water as directed on can and pour over chicken, cooking chicken uncovered for 15 minutes longer.
Put all ingredients, except for chocolate chips, in cast-iron frying pan. Cook on medium, stirring constantly, until brittle stage. Candy will turn thick and amber in color. Pour onto buttered cookie sheet; let stand 4 minutes. Sprinkle with chocolate chips. Let melt; spread over candy. Let cure 24 hours.
Prepare cake mix as directed on package in 13 x 9-inch pan. Cool 15 minutes, then poke holes in cake with fork.
Combine apples, orange juice, cornstarch, 1/2 teaspoon cinnamon, nutmeg and fructose. Blend together well and pour into an uncooked 9-inch pie crust. Combine the flour, margarine and 1/4 teaspoon cinnamon to make a crumbly topping and sprinkle over the pie. Bake at 350° for 1 hour. Yields 8 servings.
Cream sugar with oleo. Add eggs; stir in bananas and lemon juice. Sift flour, baking powder and salt together. Add to banana mixture and stir in nuts. Bake in a 9 x 5 x 3-inch loaf pan at 350° for 1 hour.
Combine all together and form into balls on greased cookie sheet. Bake at 400° for 15 minutes. Makes approximately 70 balls. "These are great served at large family get togethers for breakfast or brunch."
In large skillet, brown beef and drain. Add canned tomatoes and taco seasoning; simmer uncovered, 5 minutes. Stir in 1/2 can French fried onions.
Combine sugar, oil, eggs and grated peel. Beat together until well blended. Sift flour and baking powder together with spices. Add to liquid mixture. Stir in zucchini and nuts. Pour into greased loaf pans and bake at 350° for 30 minutes. Cool in pans. Remove and wrap each individually. Can be frozen.
Mix oil, cocoa and sugar. Add eggs; beat until smooth. Add flour, baking powder, salt and nuts. Mix until just moistened. Spread batter into a greased and floured 9 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Mix by hand; cherries go to bottom. Bake a little longer than instructed on box. Sprinkle with confectioners sugar or add whipped topping.
Mix eggs separately in small bowl. In a pan mix flour and sugar; add eggs and gradually add milk. Mix all together until thick like pudding. Add vanilla. Set aside until just about cool. Take a large bowl and line bottom and side with waters. Add 1 1/2 bananas on top; add half of cooled pudding. Add more wafers on top and more banana, then rest of pudding. Top off with crushed wafers on top.
Peel and remove seeds from the papaya. Slice lengthwise into thin slices. Peel kiwi fruit and cut lengthwise into thin slices. Arrange papaya and kiwi fruit on 4 salad plates. Combine orange juice concentrate and honey in a small bowl. Stir in sour cream. Spoon dressing over salads; sprinkle with peels. Serves 4.
Melt butter. Add onion; cook until clear. Remove from heat. Stir in sour cream, then remaining ingredients, except nuts and broccoli. Keep sauce warm. Arrange cooked broccoli on heated platter. Pour sauce across the middle; sprinkle with nuts.
Rub oil on steak. Coat all pieces with bread crumbs and place in baking dish.
Roll crackers into crumbs and cut in fruit, nuts and marshmallows. Put in bowl and pour Eagle Brand milk over all mixture. Mix well. Pack together in a roll and wrap in foil. Very good.
Bring salt and water to a boil. Add rice and cover and remove from heat. Let stand for about 5 minutes. Melt butter in skillet. Saute onion and celery until tender.
In blender or food processor, blend cottage cheese until smooth. Add mashed potatoes, eggs, salt, pepper, cayenne pepper and mix well. Gently stir in green onions (use a lot of the green part) and pour into pie shells. Top with Parmesan cheese. Bake at 425° for 50 minutes. Check the crust after 35 minutes. You may have to cover with foil if too brown. Allow to cool slightly before slicing. Slices will not hold shape if too hot. Makes 2 pies.
Cream butter, sugar and eggs. Add flour, soda, salt and nutmeg and cinnamon. Add pecans, apples and dates. Spread in greased and floured 9 x 13-inch pan. Bake at 325° for 45 minutes to 1 hour.
Cut broccoli into small flowerets. Core and dice apples. Add raisins and nuts. Mix well the mayonnaise, vinegar and sugar; pour into broccoli and apple mixture. Let set overnight.
Combine and set aside poppy seed and buttermilk. Add almond extract. Cream butter and sugar. Add egg yolk and beat. Sift together flour, baking soda, baking powder and salt. Add alternately with buttermilk mixture. Fold in beaten egg whites. Pour half of the batter into a greased tube or Bundt pan. Sprinkle half of the sugar and cinnamon on batter. Add remaining batter and cinnamon-sugar mixture. Cut through the batter with a knife for a marble effect. Bake for 1 hour at 350°.
Combine apricot gelatin, sugar and water in small saucepan and bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat and stir in apricots and undrained pineapple. Set aside to cool. Combine milk and cream cheese and beat until smooth. Stir in gelatin mixture and fold in nuts. Pour into a large or two medium Pyrex dishes. Chill overnight. Top with Cool Whip or Dream Whip and additional chopped nuts. Serves 20 to 24.
Preheat oven to 200°. Combine brown sugar, Karo, salt and margarine in a large pot. Heat on medium, stirring occasionally, until it reaches a full boil. Cook for 5 minutes. Remove from burner and add baking soda. Stir until all foamy. Pour immediately over popped popcorn, coating well. Bake in large shallow pan for 50 to 60 minutes. Stir every 15 minutes. Cool. Store in an airtight container.
Saute the onion and green pepper in the oil. Combine all of the above and put in buttered, covered casserole dish. Bake at 350° until heated through. May top with additional cheese.
Cook and cool potatoes and eggs. Mix well and refrigerate for at least 1 hour.
Cream the first 3 ingredients by mixer. Mix all others by hand. Bake in tube or Bundt pan at 350° for 1 hour and 10 minutes.
Mix sugar and cinnamon; place in plastic bag. Cube biscuits in four. Shake a few biscuits at a time in sugar mixture until well coated. Place in Bundt pan (spray pan with Pam). When about halfway through, sprinkle some of the sugar on biscuits in pan; dribble with half of melted butter. Continue until all biscuits are coated; cover with melted butter. Bake at 350° for 30 minutes. Remove bread from pan while still hot.
Combine flour, sugar, cocoa and salt; add to milk in a double boiler. Stir and cook until thick. Add beaten egg yolks, butter and vanilla; cook 5 minutes, stirring. Cool and pour into a baked pastry shell. Top with meringue of the egg whites and 2 tablespoons sugar.
Melt margarine over medium heat. Add carrots, syrup, salt and pepper. Cook about 5 minutes, then dissolve cornstarch in 1/4 cup water. Stir in with carrots. Cook another 5 minutes. Ready to serve. Best carrots you've ever eaten. One can makes about 3 servings.
Brown ground beef; add cheese and melt. Add rest of ingredients. Make open-faced on half of a hamburger bun; broil until done (watch closely).
Clean and wash beans; add to the gallon of water. Bring to a boil and cook for 1 hour over a low fire. After beans have cooked 1 hour, add chopped onions, celery, carrots, ketchup, salt, pepper and sugar. Continue to boil under a low fire until beans are well done. Add the small can of tomatoes and with a wire whip stir well.
Mix all together; chill several hours and mold into 1 large or 2 small balls. Serve with Wheat Thins.
Combine all ingredients except nuts. Mix well. Pour into greased baking dish. Sprinkle with nuts. Bake at 400° for 25 to 30 minutes or until hot and bubbly. Serves 4.
Sift together first 5 ingredients. Mix in separate bowl remaining ingredients. Make a well in the center of dry ingredients and pour strawberry mixture into it. Stir until all is moistened. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Cook chicken in water, adding desired seasonings. Reserve 2 cups of the broth. When cool enough to handle, cut chicken in large bite size pieces. Place chicken in large buttered baking dish. Combine soups and milk; pour over chicken. Melt butter in reserved broth and add stuffing mix, blending lightly. Spread on top of casserole. Bake, uncovered, for 1 hour at 350°. Serves 8 to 10.
Cut vegetables into long strips. Saute in olive oil only until wilted; add picante sauce and saute one more minute.	Set aside. Dust filets in flour seasoned with salt and pepper. Saute filets in olive oil over high heat. When golden brown turn and reduce heat. Top with vegetable mixture and sauce. Simmer, covered 10 minutes. Serve over rice.
In small bowl, stir together cornstarch, broth, soy sauce and brown sugar until smooth; set aside. In 10-inch skillet over medium high heat in 1 tablespoon oil, stir-fry beef until browned. Remove; set aside and repeat with other half of beef. Reduce heat to medium. In same skillet using 1 tablespoon oil, stir-fry broccoli with garlic powder and ginger until tender-crisp. Add reserved cornstarch mixture and cook until mixture thickens, stirring constantly. Return beef to skillet and heat through. Stir occasionally. Serve over hot rice.
Cook veggies and drain. Mix in onion, celery, mayonnaise and cheese. Pour in greased baking dish. Stir butter into crushed saltines. Top veggies with saltines. Bake at 350° for 45 minutes.
Place raspberries, sugar and lemon juice in an electric blender and puree until smooth. Strain puree; discard seeds. Cover and chill. Place peach halves, cut side up, in an 8 x 8-inch cake pan or small shallow baking dish. Combine brown sugar and cinnamon; sprinkle evenly over each peach half. Sprinkle peaches evenly with rum; dot with margarine. Broil peaches until hot and bubbly, approximately 10 minutes. Place peach halves on individual dessert plates; top with chilled raspberry puree. Serve immediately.
Melt first 5 ingredients in pan over low heat until soft. Add crabmeat. Serve hot or cold.
Cook broccoli according to package directions; drain. Combine all ingredients; pour into a well-greased 9 x 13-inch baking dish. Sprinkle crumbled cheese crackers on top. Bake at 350° for 35 to 40 minutes.
Cook noodles; drain. Add eggs and mix. Add butter and salt; mix. Add cottage cheese and sour cream; mix. Add sugar, cinnamon and raisins/pineapple; mix. Bake in 8 or 9-inch Pyrex dish at 350° for 45 minutes or until lightly browned.
Combine all ingredients except chocolate chips; mix until blended. Remove from bowl and knead on board until smooth. Spread and pat into a 9-inch pan. Melt chocolate chips over low heat. Spread over peanut butter mixture. Cool until chocolate is firm. Cut into squares.
Cream together powdered sugar, peanut butter and cream cheese. Fold in whipped topping. Pour into graham cracker crust. Chill.
Bake yellow cake mix in a 9 x 13-inch pan as directed on box. While cake is baking, prepare cherry Jell-O with boiling water and cold water. Let Jell-O stand at room temperature while cake is cooking. When cake is done, remove from oven and poke holes into it with a fork. Pour cherry jelly mixture over top and refrigerate. Serve with whipped cream.
Mix flour, baking powder, pudding, margarine, egg and 1/2 cup milk. Pour into 9-inch pie plate or square pan. Make a raised edge with batter. Place sliced peaches over batter; sprinkle with 1 teaspoon of sugar and 1/8 teaspoon of nutmeg.
Cream shortening, sugar, and eggs. Add corn flakes, oatmeal, and flour to which soda, baking powder, and salt have been added. Stir in coconut, pecans, and vanilla. Drop in small amounts on greased cookie sheet. Bake at 300° until brown.
Soften butter and blend in other ingredients, adding molasses and milk last. Pour into unbaked pie shell and bake in a very slow 300° oven until set in the center or test by inserting a knife into center. If knife comes out clean, pie is done.
Mix together corns, eggs and muffin mix. Saute onion and peppers in margarine. Add to corn mixture. Place in 9 x 13-inch baking dish. Dollop sour cream over top. Add Cheddar cheese over top. Cover and bake at 400° for 30 minutes.
Mix all well, except broccoli and cornbread. Add rest of ingredients. Bake 40 to 45 minutes.
Cut each green pepper in half. Remove seeds and membranes. Heat the butter. Briefly saute onions and zucchini. Stir in tomato, thyme and black pepper. Spoon mixture into pepper halves. Place in baking dish. Pour 1/4 cup water into dish. Cover. Bake at 400° for 30 to 45 minutes until the peppers are barely tender. Sprinkle with Parmesan cheese.
Mix soup, cheese, onion, macaroni and dried beef. Fold in eggs and put into a 1 1/2 quart greased casserole. Refrigerate 3 to 4 hours or overnight, covered. Bake, uncovered, for 1 hour at 350°.
Spread butter on one side of each slice of bread. Cut each slice in half. place plain side down on baking sheet. Sprinkle with garlic salt and parmesan cheese. Broil 4 inches from heat for 1-2 minutes or until lightly browned. You may also put this in the oven at 350 degrees. You must then butter both sides. Put one side in for approx. 8 minutes and the other for 5 minutes.
Combine milk and sugar in saucepan; heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients; stir until marshmallows are melted. Pour into buttered 8 or 9-inch square pan.
Combine ingredients. Transfer to slow cooker, cook until heated through, stirring once or twice. Can also be heated in a heavy saucepan over low heat stirring often.
Combine all ingredients, except onions (batter will be thin). Stir in onions, mixing well. Pour into well-greased iron skillet and bake at 350° for 30 minutes.
Mix together well. Pour into lightly greased loaf pan. Sprinkle with cinnamon/sugar mixture. Bake at 350° for 45 to 50 minutes.
Mix the first 5 ingredients together. Add and beat well the next 3 ingredients. Add and blend the remaining ingredients. Pour into 3 (9-inch) layer cake pans that are greased and floured. Bake at 350° for 35 to 40 minutes. Cool 5 minutes in pan; turn out on rack and cool thoroughly.
In 4-cup measure, combine oil and onion. Microwave on High 1 to 2 minutes or until onion is tender. Stir in tomato sauce and basil. Microwave on High 3 to 5 minutes, or until sauce is hot and somewhat thickened. Dip veal pieces in egg. Dredge in crumbs. Place in a 12 x 8-inch dish. Cover with wax paper. Microwave on High 3 1/2 to 5 minutes or until veal is fork-tender. Pour sauce over veal. Sprinkle with Mozzarella and top with Parmesan. Microwave, uncovered, at 50% (Medium) for 2 to 3 minutes or until cheese melts. Serves 2 to 4.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream and pour into crumb crust. Chill several hours. Clean strawberries and place in a ring on top of chilled pie. Brush strawberries with melted jelly.
Add 1 teaspoon Tabasco sauce to regular catsup to make it hot.
Up to one week before serving, slice cucumbers very thinly. In saucepan, combine white vinegar, granulated sugar, water, salt and dill. Bring to a boil. Pour over cucumber slices in 1-quart jar. Cover tightly. Makes 1 quart. (I slice onions thinly and put in jar.)
Mix all ingredients in large mixing bowl. Chill overnight or for several hours before serving. Serves 20.
Roll dough to 1/4-inch thickness on floured wax paper placed on cookie sheet. Cut dough with a 2 1/2-inch boot-shaped cookie cutter and freeze dough for 10 minutes. Remove dough from freezer and transfer dough shapes to ungreased cookie sheets. Bake according to package direction. Cool on wire racks. Then color 3/4 of white frosting with red food coloring and frost bottom of Santa's boot. Use remainder of white frosting to make "fur" at top of boot.
Combine the first 6 ingredients in a large bowl; toss. Combine mayo, lemon juice, Worcestershire sauce and hot sauce. Add to turkey mixture. Mix well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Combine bread crumbs and margarine. Sprinkle evenly over turkey mixture. Bake at 350° for 20 to 25 minutes or until thoroughly heated. Yields 4 servings (about 261 calories per serving).
Dissolve raspberry jello in 1 cup boiling water. Stir in cherry pie filling and place in 9 x 9 x 2-inch pan and chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat cream cheese and mayonnaise together. Gradually add lemon jello, whipped cream and pineapple. Pour on cherry mixture and top with mini marshmallows and nuts. Chill.
Combine sugar and flour; add eggs, margarine, and milk; mix well. Fold in vanilla and lemon flavoring. Pour into chilled pie shell and bake at 425° for 10 minutes; reduce heat to 350° and bake for 35 minutes without opening the door. Check to see if center is solid when a knife is inserted.
Whip cream cheese until soft & fluffy. Beat in peanut butter & sugar. Add milk slowly blending thoroughly into mixture. Fold in cool whip. Pour into prepared crusts. Sprinkle with chopped peanuts & freeze until firm. Serve partially frozen.
Pour into a greased 2-quart casserole and bake 30 minutes at 350°. Mixture will become set.
Slice bananas into a large bowl. Beat until mashed, then blend all remaining ingredients. Beat with mixer for 2 minutes. Pour into a well greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 70 minutes. Cool in pan. Finish cooling on rack. Sprinkle with powdered sugar if desired.
Mix well. Cook fast until it will break in cold water, then pour very slowly over 4 beaten egg whites. Beat until thick enough to stand in peaks when dropped on wax paper or dish.
Measure cornstarch, salt, mustard and sugar into small saucepan. Gradually stir in syrup, vinegar and water. Add raisins and margarine. Cook and stir over medium heat until mixture boils. Simmer 15 minutes, stirring occasionally. Pour over ham slices in shallow baking dish. Bake in a 325° oven for about 1/2 hour.
Bone and chop chicken; place in bottom of deep dish. Mix cream of chicken soup and chicken broth together. Mix flour, butter and milk together. Pour cream of chicken and broth over chicken. Pour flour mixture on top of chicken mixture. Cook at 350° for minutes or until dough is brown.
Lightly grease quiche dish or pie plate. Lay seafood, then Muenster cheese over the bottom. With wire whisk, mix well the eggs, light cream and milk, Bisquick and mustard and pour over all. Add crisp bacon. Bake at 400° for 30 to 35 minutes.
If desired, slice pineapple and orange pieces in half. Mix all ingredients together. Add a little pineapple juice if dry. chill for 2 hours. Yields 10 servings.
Add all ingredients except shrimp into a large skillet. Cook until tender. Deshell and devein raw shrimp. Add to mixture and simmer 20 to 25 minutes. Serve over rice.
Reserve half of the nuts; mix other ingredients together and form in a ball. Roll in reserved nuts. Wrap in plastic wrap or foil and refrigerate or chill overnight.
Easiest way is to wash pears, removing seeds and any dark spots. Wash and seed bell peppers. Peel and wash onions (jalapenos too, if used). Grind all ingredients in a food chopper. Then mix all other ingredients in large pot. Cook slowly for one hour or until thickened. Pour into jars and seal. Very good on pork or any other meats.
Place chicken in a 13 x 15-inch greased pan. Top with cheese and mushrooms. Mix wine with soup; pour over chicken. Mix dressing as package directs; spread on top. Bake at 350° for 1 hour. May be prepared a day ahead, but allow extra baking time.
Prepare Jell-O mix with boiling water and pineapple juice. Set partially in fridge, then stir in 1 cup crushed pineapple. Return to fridge for short time. Then stir in sweetened whipped cream. (Do not make whipped cream too stiff.) Return to fridge to set completely. Before serving, trim with whipped cream and any other decoration desired.
Peel potatoes and eggs. Dice onion, celery, potatoes and eggs. Combine sugar, yellow mustard, water, eggs, vinegar, flour and salt in medium saucepan. Cook until thick. Add butter and Miracle Whip. Stir well. Pour over other ingredients.
For the breading, mix together meal, flour, buttermilk, eggs, celery and onion.
Cream shortening, sugars and peanut butter, then eggs. Add dry ingredients. Bake at 350° on greased cookie sheets.