HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine prunes, orange peel and juice; let stand 1/2 hour. Sift together dry ingredients. Combine eggs, oil and prune mixture; add to dry ingredients, mixing well. Add nuts. Turn into oiled 9 x 5 x 3-inch loaf pan or use 2 aluminum ring molds. Bake at 350° for 55 minutes in loaf pan, a little less in ring molds. Remove from pan; cool.
Melt oleo in saucepan over low heat. Add cocoa and stir. Remove saucepan from heat; add remaining ingredients to it and stir well. Pour into greased approximately 6 x 8-inch pan. Bake in preheated 325° oven 25 minutes or until done.
Dissolve Jell-O in hot water. Add other ingredients (except pineapple juice). Refrigerate to gel in a 9 x 12-inch pan.
Cream the cheese, sugar and mayonnaise together until smooth. Add rice, fruits and marshmallows. Fold in Dream Whip and nuts. Pour into dish and chill.
Oil cookie sheet or pizza pan. With rolling pin, roll pizza dough on floured board as thick as pizza. Saute onions and parsley until golden. Spread Ricotta on dough. Top with onions, parsley, Mozzarella, salt, pepper and Romano cheese. Drizzle with olive oil. Fold dough to form a pocket (log) and place on cookie sheet. Cook at 400° for about 1/2 hour.
Drain artichoke hearts; chop them up. Mix with the mayo and cheese. Put in ovenproof serving dish. Bake at 350° for 25 minutes or until bubbly. Serve hot with crackers.
Beat egg in large mixing bowl. Add other ingredients and mix. Form into meatballs and fry in pan until browned through, turning often. Excellent in spaghetti sauce and served with spaghetti or as sandwiches in Italian rolls.
Place flour in a 13 x 9 x 2-inch pan. Bake at 400° for 15 minutes, or until the color of caramel, stirring flour every 5 minutes. Brown sausage in a Dutch oven coated with cooking spray over medium heat. Drain and pat dry with paper towels; wipe drippings from Dutch oven. Brown chicken; drain and pat dry. Wipe drippings from Dutch oven.
Mix pudding, sweetened milk, vanilla, dairy whip and water in large bowl. Mix until well blended. In serving bowl, layer vanilla wafers, bananas and pudding mixture. Keep layering until everything is gone. Chill and serve.
Combine cider and corn syrup and heat until butter is melted but not boiling. Pour 1 to 1 1/2 ounces of rum into each serving cup. Add hot cider mixture and sprinkle either of spices or serve with a cinnamon stick.
Combine ingredients; season and pour sauce over veggies. Mix well. Serve with meat of choice or serve alone.
Beat eggs, sugar and oil. Sift dry ingredients. Combine two mixtures. Fold in carrots, pineapple and nuts. Pour into 11 x 13-inch oiled and floured pan. Bake at 350° for 55 minutes.
Place water, chicken legs, celery and onion in medium heavy pot. Simmer lovingly for 1/2 hour. Put remaining ingredients, except yellow pepper, into pot. Cook 1/2 hour on low heat. Make wheat	flour stiffening and stir gently into pot. Add yellow	pepper	and cook just until tender. Serve with rice or mashed potatoes and a tossed green salad. Serves 2.
Cut tops off peppers and remove seeds. Mix hamburger, egg, onion, rice and chopped pepper tops. Add salt and pepper. Stuff green peppers and put in casserole. Pour tomato juice over all peppers. Can add water, if needed. Bake for 1 hour in 350° oven.
Chop mushrooms lengthwise in 1/4-inch slices. In a large frypan, melt butter. Saute mushrooms until lightly brown. Cover about 2 minutes. Blend sour cream, salt, pepper and flour. Stir into mushrooms. Mix in pan and heat, stirring until boiling begins. Remove from heat and pour into shallow pan. Sprinkle with parsley and cheese over top. Refrigerate until ready to bake at 425° for 10 to 15 minutes.
In medium bowl blend together sugar, milk, egg and melted butter. Sift flour, baking powder, salt and nutmeg. Add to liquid mixture and stir lightly; mix in raisins. Drop heaping teaspoonfuls into shortening heated to 365°. Fry until golden brown. Drain on paper towels. Mix 1/2 cup sugar and cinnamon in a bag. Shake warm donuts in bag until coated.
Sift flour before measuring. Blend 1 cup flour and the butter to a smooth paste. Spread this mixture in a 9 x 12-inch pan; bake in a 350° oven for 12 minutes. Spread the baked dough with the following mixture: combine beaten eggs, brown sugar, pecans 2 tablespoons flour, coconut (if desired), baking powder, salt and vanilla. Bake at 350° for 25 minutes. Stir lemon juice into confectioners sugar a little at a time, until spreading consistency, then ice cookies after they have cooled. Cut into squares or bars.
Dissolve yeast in warm water in a large bowl; add honey and let stand 15 minutes. Stir in milk and next 3 ingredients. Gradually add 3 cups flour, one cup at a time, beating well after each addition. Stir in enough of the remaining 1 cup flour to make soft dough. Place dough in 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°) free from draft 1 hour or until doubled in bulk. Bake at 350° for 45 to 50 minutes until loaf sounds hollow when rapped. Cool in pan 10 minutes. Remove from pan and cool on rack. Yields 24 servings (102 calories per slice).
Brown meat with pepper and onion and drain fat. Beat eggs, then blend in milk, mayonnaise and cornstarch. Combine with meat, cheese and egg mixture.
Sift flour, measure and add salt. In a large bowl, beat egg yolks until thick and lemon colored. Add sugar gradually, continuing to beat. Add vinegar and flavoring; beat, then fold in flour slowly, until all absorbed. With clean beater, beat egg whites in separate bowl until they hold their shape. With large wooden spoon or spatula, fold egg yolk mixture into beaten whites, gently; do not beat. Bake in an ungreased tube pan (10-inch) at 320° for one hour. After baking, invert immediately.
Mix oleo, shortening, cocoa and hot water and bring to a boil. Then pour over rest of ingredients that have been mixed together. Mix all ingredients well. Bake in long flat greased and floured pan for 20 minutes at 400°.
Combine all ingredients in blender. Blend on high for 2 to 3 minutes. Pour into tall glasses. Garnish with a tablespoon of Cool Whip with a mint leaf.
Cream butter, sugar and flour. Beat until fluffy. Add eggs and vanilla. Bake at 300° for 1 hour.
Cream sugars and oleo. Add oats and press into 9 x 13-inch pan. Bake 15 minutes at 350°. Melt chips and peanut butter in double boiler. Spread over crust.
Combine all ingredients with tomato juice; simmer for 10 minutes. Chill and serve or freeze in one pint plastic freezer containers. Makes 2 quarts.
Sift or mix together the dry ingredients. Work Crisco in like making pie crust. Mix together eggs, vanilla and milk; add to preceding until it comes together. Put flour on board and knead lightly to form ball of soft dough. Divide dough in half (1/2 for bottom and 1/2 for top). Using 15 1/2 x 10 1/2-inch pan, pat, press and work 1/2 of the dough into pan evenly, as best you can. Spread 2 jars apricot filling over dough, then sprinkle walnuts over filling.
Melt chocolate and margarine together. Beat eggs. Add remaining ingredients, including chocolate mixture, to beaten eggs. Mix well. Bake in a 13 x 9 pan at 350° for 25 minutes.
Cream shortening. Gradually add sugar, beating well. Add eggs. Mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to cream mixture, mixing well. Fold in nuts and raisins. Spoon into well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until bread tests done. Makes 32 servings. Each serving contains 125 calories and 6 grams fat.
In a large bowl, mix well oil, vinegar, garlic, marjoram, mustard, salt and pepper. Add broccoli and peas; toss to mix well. Chill at least 1 hour. Add cabbage, carrots and chopped pimiento; toss to mix well. Garnish with rolled-up strips of pimiento and parsley. Makes 6 servings.
Bring to the boiling point (except vanilla) slowly, stirring while cooking. Test by using the hard ball stage. Remove from heat, cool slightly and add vanilla. Beat with a wooden spoon until you can spread.
Saute onion in oil and add garlic. Stir in flour to make a roux. Stir constantly as it browns. Add other ingredients and simmer for approximately 1 hour.
In large bowl, mix the soup mix, ground beef, bread crumbs, celery, ketchup, milk and egg. Press meat mixture into 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Mix cake mix, Mandarin oranges with juice, eggs and oil; pour into a 13 x 9-inch cake pan. Bake at 350° for 30 to 40 minutes.
In skillet, cook chicken in 1/2 cup of Italian dressing, about 10 minutes or until not pink. Add bag of vegetables and remaining cup of dressing. Dash with salt and pepper. Cover and simmer about 20 minutes. Serve over noodles. Top with grated cheese.
Melt butter; add flour and milk. Boil until thick. Mix dry ingredients and add to beaten eggs. Add vinegar. Add this to white sauce mixture slowly while stirring. Cook in top of double boiler long enough to cook eggs.
Rinse mushrooms and pat dry. Remove stems (stems may be used in other recipes). Place caps on a greased baking sheet. Combine remaining ingredients, except 2 tablespoons Parmesan cheese. Mix well. Spoon mixture into mushroom caps. Sprinkle each with reserved cheese. Bake mushrooms at 350° for 20 minutes. Serve warm.
Line baking sheet with wax paper. Mix in a bowl the peanut butter, sugar, butter and vanilla. Mix with hands until hard. Roll into small balls (approximately 1/2 teaspoon). Put balls on wax paper and refrigerate.
Heat oven to 375°. Cook sweet potatoes whole in jackets, just until tender. Drain, peel and cut into 1/2-inch thick slices.
Mix cocoa, salt and sugar together. Add milk and corn syrup. Boil this mixture until it forms a soft ball in cold water. Take off fire and beat well with hand mixer until it starts to thicken. Do not overbeat. Stir in Grape-Nuts and vanilla. Spray a 9-inch baking dish with nonfat cooking spray. Pour fudge into dish and let it harden. Cut into squares when set. Yields 30 to 36 pieces. Fat: 0.1 g. Calories: 77; 1 % calories from fat.
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2-inch baking pan. Bake in a 350° oven for 15 minutes. Cool slightly.
Boil chicken; debone. Cook noodles in broth and drain. In skillet, place stick of butter and onion until tender. Add soups, pimento and jalapeno peppers. Take casserole dish and add chicken, noodles, soup mixture and shredded Cheddar. Place in oven at 400° until bubbly.
Beat eggs; add honey, lemon extract, vanilla and salt. Stir in cream; pour into 1 1/2 gallon freezer. Fill container with milk, leaving expansion room and freeze as usual.
Place jello and puddings in a saucepan with 2 cups water; bring to a boil. Cool mixture. Add Cool Whip and oranges. Fold together. Refrigerate in mold or dish.
Use enough water to cover potatoes, onion and celery. Cover and boil until done (do not drain water). Make sauces from the directions on Watkins can of cream. Mix together and serve hot.
Steam raisins in water until tender. Cream butter and sugar. Add eggs and vanilla, then add raisins. Pour into unbaked crust. Bake at 325° about 1 hour.
Mix butter or margarine with brown sugar. Add egg and vanilla. Blend in flour, soda and salt. Form into a roll 2 1/2 inches across. Chill. Slice 1/8-inch thick. Bake at 400° on ungreased baking sheet 8 to 10 minutes.
Place cucumbers in ice	water to cover in crock. Let stand until well chilled	and crisp; drain. Bring 3 quarts water, vinegar, pickling salt and	alum to a boil in saucepan. Place 1 grape leaf and 1 sprig of dill weed in each hot sterilized quart jar.	Pack cucumbers into jars. Add 1 clove garlic, 1 slice of onion and	1 red pepper to each jar. Fill jars wit hot vinegar solution,	leaving 1/2-inch headspace. Seal with 2 piece lids. Process in boiling water bath for 15 minutes or in pressure cooker (ten pound pressure for 5 minutes). Makes 6 to 7 quarts.
Combine ingredients together, stirring well. Pour into tube or bundt pan. Bake for 50 minutes at 350 degrees.
Remove tops and seeds from peppers; steam shells about 5 minutes. Combine remaining ingredients using only 1/2 can of soup; mix well. Fill peppers with stuffing. Bake in moderate oven (375°) for 30 minutes. Pour remaining 1/2 can of soup over peppers. Continue cooking 15 minutes. Makes 6 servings.
Cook until thickened and serve over baking powder biscuits (hot). Serves 4. Kids love it and it's cheap and filling.
Heat oven to 400°. Cook garlic in butter or margarine until it browns. Remove and discard. Add bread crumbs, onion, parsley, tarragon, basil, salt, pepper and sherry to butter or margarine. Reserve 1/4 cup of mixture; divide remainder among 8 individual baking dishes. Arrange shrimp over mixture in each dish. Sprinkle shrimp with reserved crumb mixture. Bake for 15 minutes, or until crumbs are golden. Edge each dish with hot, seasoned green beans. Makes 8 servings.
Boil chicken until cooked. Remove chicken from bones. Fill a 2 quart pot 1/2 full with water; bring to a boil.	Add chicken and other ingredients. Put on medium heat.	Stir about 2 times before rice dries, then set on low heat for about 20 minutes (covered).
Preheat oven to 350°. Put broccoli, Pet milk and salt and pepper in casserole pan. Cook for 20 minutes. Add grated cheese and onion rings. Cook for 5 to 10 minutes.
Mix sugar, cocoa, butter and milk. Boil for 3 minutes (soft ball). Remove from heat. Add peanut butter, vanilla and oatmeal. Spoon out onto wax paper.
In food processor, grind almonds finely. Add butter and sugar and blend. Add flour, milk and vanilla and process until just combined. Drop batter by teaspoons into small rounds 2 inches apart onto a buttered baking sheet. Bake in preheated 375° oven for 4 to 5 minutes or until golden. Makes about 12 small cookies.
Beat egg whites and fold in last. Melt butter. Add sugar. Beat egg yolks and add. Add pecans, raisins, flour and remaining ingredients. Cook 3 hours at 250°.
Stir cornstarch into sugar. Crush 2 cups of strawberries. Mix sugar and berries in pan. Cook until it boils, stirring constantly; boil until sauce thickens (about 10 to 12 minutes). Slice the rest of the berries into the pie (baked) shell. Pour cooled sauce over the top of the fresh berries. Chill and top with whipped topping (Cool Whip) before serving.
In a large bowl, beat 2 eggs. Add sour cream. Stir in flour, vanilla and salt. Mix well. Stir in chopped, peeled cooking apples. Pour into 9-inch deep dish pie shell. Bake at 375° for 15 minutes. Meanwhile, in small bowl, combine margarine, brown sugar and flour. After pie has baked for 15 minutes, remove from oven. Sprinkle prepared mixture over top of pie. Return pie to oven and bake for 20 to 25 minutes or until filling is set. Cool completely on wire rack.
Cream shortening, sugar and eggs. Make paste with food coloring and cocoa. Mix vanilla, salt, buttermilk, flour, vinegar and soda. Add shortening mixture, along with paste. Do not beat, just blend in. Bake 30 minutes in 2 (8 or 9-inch) pans at 350°. Let cool and split each layer in half.
Cook macaroni; drain. Combine with next 3 ingredients. Blend soup, milk and 1/2 cup cheese. Stir in macaroni mixture. Top with rest of cheese. Bake, uncovered, 20 to 25 minutes at 400°. Use 1 1/2-quart casserole.
Let cabbage and salt stand for 1 hour (press juice out of cabbage). Add carrot and green pepper. Boil for 1 minute the vinegar, water, sugar and celery seed. Pour mixture after it cools over cabbage and freeze.
Sift together the dry ingredients. Mix well. Add eggs and oil; mix well. Add strawberries and nuts and mix again. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 10 minutes.
Lay ice cream bricks side by side; measure length and width. Trim cake 1-inch larger on all sides than ice cream measurements. Place cake on a piece of foil. Center ice cream on cake. Cover; freeze until firm. At serving time, beat together egg whites, vanilla and cream of tartar to soft peaks. Gradually add sugar, beating to stiff peaks. Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around. Swirl to make peaks. Place oven rack in lowest position. Bake in a 500° oven about 3 minutes or until golden. Slice; serve immediately. Serves 8.
Mix first four ingredients and shape into meatballs. Make sauce from next four ingredients. Simmer meatballs in sauce, about 30 to 40 minutes.
Season flour with salt, pepper and paprika. Roll tenderloins in flour. Saute in butter until golden brown. Add sliced onion and mushrooms; saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45-60 minutes, until tenderloins are done. Add lemon juice and parsley just before serving. Makes 4-6 servings.
Drain beets. Add the beet juice to the ingredients. Boil until sugar dissolves. Remove from heat and add the beets. I add peeled, hard-boiled eggs after the beets have cooled, making sure eggs are all covered with the liquid. Eggs are best if they are made at least a day before you want to serve them.
Mix sugar and margarine. Add eggs. Stir in buttermilk. Sift dry ingredients and add. Add pecans, cut up cherries and dates. Chill for 1 hour. Drop by teaspoonfuls on greased cookie sheet. Bake at 325° until no imprint when touched. Makes 8 dozen. Keep dough chilled and bake as needed.
Brown beef with onion and seasonings, stirring to separate meat. Combine all ingredients except cheese. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Place clusters of three nuts each on a buttered cookie sheet. Place one caramel on top of each cluster of nuts. Bake in oven for 5 to 7 minutes or until the caramel has softened but still retains its shape. Remove from oven. Melt chocolate chips in small saucepan over low heat. Flatten the caramel squares with the back of a spoon, then pour a little chocolate over each cluster with a spoon. Cool.
In skillet, fry hamburger, onion and green pepper. Turn into casserole and add soups and noodles; stir until just blended. Bake at 300° until bubbly hot.
Mix and pour into baked pie shell and chill for 3 hours. Top with whipped cream. Sprinkle top with chopped chocolate.
Mix flour and margarine together by hand; add 3/4 cup nuts. Pat in cake pan in bottom and on sides about halfway up. Bake at 350° for 20 minutes. Let cool.
Place tomatoes and spices in a heavy saucepan over low heat and cook 20 minutes if using fresh tomatoes (only 10 minutes for canned tomatoes). Bread crumbs may be added if a thicker stew is desired.
Boil water and sugar over medium heat to soft ball stage. Remove from heat. Add remaining ingredients. Let rest 10 minutes. Beat until shine starts to leave. Quickly pour into buttered 8 x 8-inch cake pan. Cool part way in fridge. Cut into squares; refrigerate until completely cooled.
Stir first 5 ingredients together, and cook over medium heat until thick, then cool. Fold fruit into sauce, add whipped cream and mix thoroughly. Put in refrigerator until next day and add bananas next day.
Crush crackers. Melt 1 stick butter. Mix butter and crackers. Pat in 9 x 13-inch pan.
Cook broccoli as directed on package and drain. Place in flat baking dish. Spread butter over top of broccoli and sprinkle with the cheese. Place under broiler until cheese melts. Serve.
Preheat oven to 350°. Cut steak into 1-inch cubes. In skillet, sprayed with Pam, brown meat slowly. Transfer to 1 1/2-quart casserole with tight fitting cover. Add remaining ingredients. Stir well. Cover and bake 1 1/2 hours or until tender. Serve on toast, rice or noodles. Remember to add bread exchange. Yields 4 cups (8 servings).
Mix all ingredients except cheese. Bake at 375° for 40 to 45 minutes in a 9 x 13-inch baking dish. Top with grated cheese the last 5 minutes (optional).
Brown ground beef and drain fat. Rinse ground beef with warm water in strainer. Return beef to stove top. Add carrots, potatoes and spices. Cook until carrots and potatoes are done, stirring constantly. Spoon mixture on egg roll wrapper. Roll it up and repeat until all wrappers have been used. Fry in skillet with a little oil until all sides are golden brown. Makes about 16 egg rolls.
Cook grits in salted water for 5 minutes. Add cheese and melt in grits. Add butter and melt in grits. Beat two eggs and the milk and add to grits. Bake 45 minutes at 350°.
Saute the onions in a bit of the bacon grease. Remove onions from skillet and brown the ground beef; drain. Return beef to skillet and add the soup, sour cream, bacon and onions. Heat through. Serve over egg noodles or rice.
In 10-inch nonstick skillet, heat oil; add onion and garlic and cook over high heat, stirring frequently, until onion is translucent (about 1 minute). Add turkey, reduce heat to medium-high and cook, stirring with a wooden spoon to break up large pieces, until turkey is no longer pink (about 6 minutes). Sprinkle flour over turkey mixture and stir quickly to combine; cook, stirring constantly, for 1 minute. Add 1/4 cup water, the wine and broth mix and cook over high heat until mixture comes to a boil. Stir in parsley; reduce heat to medium-low and let simmer for 3 minutes.
Cream first four ingredients in large mixing bowl. Add remaining ingredients. Bake at 375° on ungreased cookie sheet about 6 1/2 minutes. Makes approximately 8 dozen cookies.
Mix sugar and cinnamon together. Cut each biscuit in 4 pieces. Roll each piece in sugar and cinnamon mixture. Put half the biscuits into large greased or buttered Bundt pan. Heat margarine and 1 cup sugar to boiling point. Pour half this mixture into pieces in the pan. Continue with the balance of the biscuits and pour remaining margarine and sugar mixture over all. Bake in 350° oven for 45 minutes. Cool slightly and remove from pan.
Combine all ingredients. Toss gently. Cover and chill. Serves 8.
Mix first 3 ingredients and cover. Let stand overnight. Rinse and drain. In a large pot, place zucchini-onion mixture and add remaining ingredients. Bring to a boil, then simmer for 30 minutes. Stir occasionally. Pack hot relish into sterile pint jars and process in hot water bath for 20 minutes or use the directions with your processor.
Boil potatoes with skins on. Let potatoes cool, then peel. Shred with salad shooter. Spray bottom of 13 x 9-inch pan with Pam. Cover with layer of potatoes. Dot with butter. Sprinkle with seasoned salt and pepper. Pour on 1/2 of whipping cream. Put another layer of potatoes, seasonings and butter. Pour remaining whipping cream over. Let set 1 hour before baking. Bake at 350°, uncovered, for 40 minutes.
Brown pork pieces. Add rest of ingredients. Cook down until thickened and fill tortillas for burritos.
Combine first 3 ingredients. Mix and press in oblong baking pan. Bake at 350° for 20 minutes. Let cool. Combine powdered sugar and cream cheese; beat until fluffy. Fold 2 cups whipped topping in. Spread over crust. Combine pudding mix and milk; beat 2 minutes. Spread over cream cheese. Spread remaining whipped topping over pudding layer. Chill.
Mix all ingredients. Store in refrigerator and use as needed. Roll dough on floured board and cut biscuits. Bake at 375° until golden brown.
Break apart cauliflower into small pieces. Wash under cold water. Skin, wash and slice carrots into 1/4-inch discs. Place vegetables in a steamer with cauliflower on the bottom. Steam until tender, but still have a crunch. Place in an ovenproof dish. Drizzle with olive oil. Sprinkle with basil and toss. Top with Cheddar cheese and place under the broiler until cheese melts. Salt and pepper to taste.
Cream butter and 2 cups sugar well. Add eggs one at a time, beating well after each. Add vanilla. Sift together 2 cups flour, salt and baking powder. Add to creamed mixture and mix until blended. Dredge blueberries in remaining cup of flour; fold gently into batter. Pour into a 10-inch Bundt pan that has been buttered and coated with sugar. Bake at 325° for 1 hour and 15 minutes or until tests done.