HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, section and de-membrane oranges and grapefruit. Wash and separate grapes. Cut cherries in half, reserving the juice. Mix fruit in large bowl. Cover with orange juice and add maraschino cherry juice.
In a large bowl, combine mayonnaise, sugar, vinegar, dill and salt. Mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour.
Cream the Crisco and the 2 sugars together; add eggs and mix well. Add the flour, soda, salt and cinnamon that have been sifted together. Add vanilla; stir in oats and nuts. Drop by small teaspoonfuls onto an ungreased baking sheet. Bake at 350° for about 12 to 15 minutes.
Heat oven to 350 degrees. Spray bottom of 13x9x2 pan with nonstick cooking spray.
Mix together; form in balls. Press down slightly with glass dipped in sugar, if preferred. Bake at 350° for about 10 minutes.
Boil 10 minutes. Cool with ice. Pack for freezer in pint bags.
Cook rice as directed on box, except omit butter. Cook dry in skillet. Remove from heat and cool. Add onion and pepper to rice. Drain and add sliced artichokes to rice. Save liquid. Add curry powder and mayonnaise to artichoke liquid. Mix well. Add to rice. Chill overnight.
Sort and wash beans or peas; cover with water and let soak 2 to 3 hours or overnight. Drain beans or peas and put in large heavy saucepan; cover with water. Add salt and pork. Boil gently on medium to low heat for 1 1/2 to 2 hours. Add chopped onion the last 15 or 20 minutes of cooking. At this time, test beans to see how tender they are. The time of cooking depends on the kind of dried beans you use.
Fry bacon and onion until bacon is crisp and onion browned. Crumble bacon and drain well. Put kraut in casserole dish. Add sugar to taste of individual. Add onion and bacon. Bake at 350° for 1 hour.
Slice berries and place on paper towels to drain. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with another layer of glaze. Gently spoon mixture over glazed berries in crust. Cover with inverted dome and chill until set at least 4 hours.
Mix eggs, sugar and oil; set aside. Mix flour, spices and soda; add to egg mixture. Add baby applesauce, apricots and carrots, then mix in nuts. Bake at 350° for 30 minutes or until toothpick comes out clean.
Mix egg yolks with milk. Add lemon juice to mixture. Pour 1/2 mixture into each pie crust. Bake in 325° preheated oven until you can smell the pie.
Brown and season pork chops. Place in bottom of casserole dish. Put sliced onion over chops. Add cooked macaroni. Pour tomato soup over all and add 1 can water. Break cheese into pieces and sprinkle on top. Bake at 350° for one hour.
Put milk in 3-quart boiler. Add marshmallows, stirring constantly, until smooth. Crush crackers and cut up fruits and nuts. Add milk mixture to this and coat good. Put in loaf pans or tube pan and let set for two or three days.
Mix Jell-O as directed on box. Before it jells, mix in the Cool Whip and blend well. Chill until it sets.
Melt butter in pan. Mix flour, sugar, milk and baking powder. Pour over melted butter. Put about a quart of fruit on top. Bake until golden brown at 350°.
Heat gelatin and pineapple just until gelatin is dissolved, but do not boil. Allow to cool. Prepare whipped topping according to directions on box and add buttermilk, gelatin mixture and nuts. Mix until well blended. Refrigerate and serve.
Cook ground beef until brown, stirring to crumble meat. Add onion, mushrooms, oregano, basil, 1/2 salt and pepper. Cook until vegetables are tender. Stir in V-8 juice. Combine milk and flour. Mix well and stir into skillet mixture. Cook, stirring constantly until thick and bubbly. Combine cottage cheese and 1 egg. Mix well and set aside. Drain spinach well. Combine spinach and 1 egg and the remaining salt and pepper. Mix well and spread evenly in a greased 13 x 9 x 2-inch baking dish. Layer 1/2 of noodles, 1/2 of cottage cheese, 1/2 of cheese slices and 1/2 of meat mixture over spinach; repeat layer. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes. Sprinkle lightly with parsley.
Make pastry and line pie pan. Place prepared rhubarb on crust. Mix flour with sugar and sprinkle over rhubarb. Dot with butter. Cover with top crust and bake in 450° oven for 10 minutes, then reduce heat to 375°. Cook 30 minutes.
On large plate, layer nachos and cheese. Heat in microwave for 1 minute and 20 seconds.
Thaw the spinach, chop it finer and drain. Add all the other ingredients and mix. Place, covered, in the refrigerator for at least 2 hours before serving. This may be served with crackers or fresh, raw vegetables
Heat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl. Spread 1/2 c. tomato mixture in 13 x 9 x 2 inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 c. tomato mixture, one third of the cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge. Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.
Cut chicken breast into pieces. Spray pan with Pam. Add chicken. Cook until chicken is white on both sides. Season with salt, pepper, garlic powder and Italian seasoning to taste. Pour in salsa. Cover and simmer for 2 to 3 hours. Cook Spanish rice according to package. Pour chicken over rice.
Take dough. Make it in a circle and put tomato sauce on it. Also, put pepperoni, cheese and hamburger. Put it in the oven and after it is done, eat it.
Cook the potatoes in chicken broth until soft, about 20 minutes. Mix gravy mix with water and add to potatoes, stirring constantly. Cook until desired consistency. You can add a little shredded cheese on top when you serve it and it is YUMMY.
Brown ground beef and onion in skillet. Add salt. Mix ketchup, vinegar, brown sugar and mustard. Drain liquid off the beans and add to the mixture. Then add ground beef and onion. Mix all together and put into baking dish. Preheat oven to 325° and bake for 30 minutes.
Saute crawfish tails in margarine for about 5 minutes. Remove tails and add onion, garlic and bell pepper. Saute for about 10 minutes. Season crawfish and add to mixture along with the soup. Cook at least 20 minutes. If too thick, add a little water. Place mixture in pie shell and cover with top. Bake at 300° until brown. Serves 4 to 6.
Place apricots in saucepan and cover with apricot nectar and water. Let stand 1 hour. Cook over medium heat and simmer, uncovered, until apricots are tender, about 40 minutes. Cool and drain, reserving the liquid. Scrub sweet potatoes. Place on baking sheet and bake at 400° for 30 to 40 minutes until tender. Cool, peel and cut into lengthwise slices about 1/4-inch thick. Arrange a layer of potatoes in a lightly greased 2-quart (7 x 11-inches) baking dish. Layer apricots; repeat alternating layers of potatoes and apricots. Sprinkle top with brown sugar.
Microwave on High approximately 2 minutes, stirring in between. Remove from microwave and stir well; add 1 cup chopped nuts. Pour in baking dish and refrigerate to harden.
Combine sugar, butter, cream of tartar, molasses, baking soda, cinnamon, allspice, cloves, raisins and currants. Add milk and enough bread crumbs to absorb milk while mixing. Slowly add flour until mix is consistency of gingerbread. Put in buttered 3-pound Crisco or coffee can with lid. Steam 3 hours in water at 3/4 level of can (add water as needed). Mix butter and confectioners sugar to make hard sauce. Brandy or whiskey is optional. Form into 1-inch balls which can be rolled in colored sugar. Serve.
Mix chocolate pudding in bowl as directed on package. Mix vanilla pudding in bowl as directed on package.
Beat butter, sugar, vanilla, water and egg until light and fluffy. Mix together flour, soda and salt. Blend into butter mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto a greased cookie sheet. Bake at 375° for 10 minutes or until golden brown.
Layer in order given. Mix mayonnaise and sugar. Spread over mixture. Sprinkle cheese on top. Cover. Put in refrigerator 12 to 24 hours. Toss before serving.
Sift together dry ingredients and add enough buttermilk or sour cream or plain yogurt to make a soft dough. Pat out on floured board to 1/2-inch thickness. Cut into wedges and brown on a flour griddle over medium heat. Turn to brown other side.
In mixer bowl, cream butter and sugar until thoroughly blended. Add eggs and mix well. Combine baking powder and flour. Add to the creamed mixture alternately with the milk, starting and ending with the flour. Spoon into greased muffin tins filling 3/4 full. Bake at 400° for 18 to 20 minutes or until tests done. Remove from tins and place on rack. Best served right away. Yields 12 muffins.
Saute doves in butter 5 minutes until browned. Add wine, onion, celery, salt and pepper. Cover and simmer over low heat 20 minutes. Add tarragon and simmer uncovered 15 minutes or until tender.
To Serve: Place 1/4 of each thing on each plate in this order: Rice, hamburger mix, lettuce and tomatoes, then Fritos. Sprinkle with cheese. A light dessert and beverage will make a meal.
Spread pineapple evenly into	a 9 x 13 x 2-inch pans. Spread cherry pie filling on top of pineapple. Sprinkle cake mix on top of pie filling. Pour melted margarine on top. Bake at 350° for 45 to 55 minutes or until done.
Cook milk and flour until it forms ball. Cool. Take sugar, oleo and butter. Beat until creamy. Add dough ball. Beat until nice and creamy. Will ice a 2-layer cake.
Soften cream cheese and mix. Dip fresh strawberries. Wonderful! Tastes like pie.
Dissolve yeast in hot water, then add oil and honey; mix well. Add flour and salt. Knead dough on a floured surface. Place in an oiled bowl and cover; let rise. Shape dough and bake with favorite toppings.
Soak beans overnight. Cook the next day, adding enough water to cover. Add a little salt. Cook until tender. Add tomatoes. Cook 15 to 30 minutes. Lightly fry onions in butter; add to pot. Let pot simmer for an hour or more until sauce thickens. Add tamari or soy sauce, Miso, Worcestershire sauce, chili powder and cumin powder in equal quantities (2 or 3 teaspoons each), oregano leaves, basil, bay leaves and thyme. Lightly fry sliced mushrooms and green peppers. Add to pot and simmer at least 1/2 hour. Cooked rice may be added now, if desired. Soup gets better second and third day. Tamari and Miso sauce may be obtained at health food stores or Oriental grocers.
Preheat oven to 350°. Thinly slice peeled apples and coat with 5 tablespoons sugar and 2 teaspoons cinnamon. Coat well. Mix all other ingredients together in separate bowl. Mix well. Grease and flour tube pan. Alternate layers of batter and apples. Bake 1 1/2 to 2 hours.
In double boiler, add water, rice and salt. Let cook until rice absorbs water (2 hours). After 2 hours, add in separate bowl the sugar, eggs and vanilla. Mix. Add this mixture to rice and stir for 5 minutes.
Combine all ingredients in blender. Blend on high for 30 to 45 seconds or until smooth. Serve immediately. Serves 1.
Mix first five ingredients in a large bowl. Place in a 9 x 5 x 3 loaf pan. In a sauce pan over medium high heat, mix remaining ingredients and cook until thick. Reserve 3/4 cup for table; pour remaining on top of ham loaf and bake in a preheated 350 degree oven for 2 1/2 hours, basting with reserved sauce occasionally. Slice ham loaf. Re-warm reserved sauce and pour over ham loaf slices. Serve immediately.
Mix and bake at 325° for 1 hour or until knife inserted comes out clean. If you would like a chocolate pound cake, add 4 tbsp. cocoa.
Prepare cake as directed, bake and cool. Split layers. Mix coconut, sugar and sour cream for filling to go between layers. Frost entire cake with La Creme Cool Whip and cover with coconut. Cover loosely. Place in refrigerator and leave for 3 days before serving.
Follow directions on box and bake in a 9 x 13-inch pan. After baking, poke holes in cake surface and pour 1 can of Eagle Brand milk over the cake. Immediately pour caramel ice cream topping over that and let cake cool completely. Ice with Cool Whip and sprinkle with ground up Heath bars. Refrigerate.
Boil potatoes in small amount of water and salt. When almost tender, add ham broth. When boiling, add the Knepply.
Combine rice, bouillon, soup and butter in 1 1/2-quart buttered casserole. Bake, covered, at 375° for 1 hour or until moisture is absorbed. Yields 6 servings.
Saute onions in butter in skillet until tender. Spread in pie shell. Beat eggs with evaporated milk, salt and pepper in bowl. Pour over onions. Bake at 425° for 18 minutes or until knife inserted near center comes out clean.
Combine ingredients and mix thoroughly. Pour desired amount over cream cheese. Serve with crackers. Keeps well in refrigerator.
Combine first 3 ingredients. Pour over chicken in baking dish. Bake at 350° for 1 1/2 hours. Can also be used when broiling or grilling. Baste meat frequently during last 30 minutes of cooking. Also good on spareribs, chops or frankfurters.
Stir together first 6 ingredients and 1/4 teaspoon salt. Blend in shortening, molasses and egg. Beat well with electric mixer for 2 minutes. Form into 1-inch balls. Roll in sugar. Place 2 inches apart on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Let stand 1 minute. Cool on rack. Makes 3 1/2 dozen.
Mix eggs, oil, sugar and vanilla. Sift dry ingredients. Stir into creamed mixture. Use spoon to stir in apples and nuts. Pour into greased 9 x 13 in. pan. Bake in 350 degree oven for 45 to 60 minutes.
Boil first 3 ingredients to hard crack stage. Add vanilla and butter. Pour into buttered platter until cool enough to handle. Pull until light. Cut into pieces with kitchen shears. Dip each piece in powdered sugar.
Stir lime and water until lime is dissolved. Pour over cucumbers. Soak for 24 hours. Drain and wash several times until clear, then cover with ice water for 3 hours. Drain. Make syrup.
Cook the squash until crisp and tender, about 10 minutes in boiling water. Drain the squash and combine with the rest of the ingredients. Place in a buttered casserole dish. Bake at 350° for 30 minutes. Serves 6 to 8.
Place the cooked vegetable spaghetti squash in a lightly oiled pie plate. Mix the tomatoes, herbs and oil and spoon onto the squash. Top with cheese and broil until cheese is melted.
Combine flour, baking powder, soda, salt, sugar and orange rind; mix thoroughly. Stir in cranberries. Combine egg, melted butter and orange juice. Add to dry ingredients, stirring just until blended.
Cook chicken; save broth. Pull chicken off bone. Butter a 9 x 13-inch pan and pour rice in pan. Pour 2 to 3 cups chicken broth over rice. Place boned chicken in dish. Mix soups and sour cream together and pour over chicken. Top with crushed buttered crackers. Bake at 350° for 1 hour.
Boil water, caraway seed, black pepper, pickling spice, cayenne, bay leaf, mustard, 4 teaspoons salt and celery leaves for 20 minutes before putting in shrimp. Shrimp must be put in the boiling spice water and cook 10 minutes after water starts to boil again.
Preheat oven to 250°. Cream together sugar and butter. Add egg yolk, vanilla, salt, almond extract and sifted flour. Grease shallow 16 x 11-inch pan and press the cookie dough flat. Beat egg white with sugar until frothy. Spread on batter. Pat nuts into dough. Bake 1 1/2 hours; cut while warm. Remove from pan. Makes about 36.
Put berries in saucepan with 3/4 cup water. Cover, cook 10 minutes or until berries are soft. Force through a sieve. Add remaining ingredients and cook 12 minutes until thickened. Put into jar and cool. Store in refrigerator. Yields 2 cups.
Drain and rinse beans. Add thin onion slices and slivered or sliced green pepper. Bring to boil the sugar, cornstarch, oil and vinegar. Cool until just warm. Pour over beans and marinate overnight or several hours. Add salt to taste.
Cream butter. Add sugar, vanilla and water. Add flour, salt and grated nuts. Chill about 1 hour in refrigerator. Form into small rolls about the size of a finger. Place on greased cookie sheets. Bake at 250° for 1 hour. Roll in powdered sugar while still warm. Makes about 5 dozen.
In small bowl, combine mustard, honey, lemon juice and garlic. Grill or broil chicken 45 minutes or until done, turning occasionally and brushing with mustard mixture. Makes 4 servings.
Cube potatoes and put in buttered casserole dish. Put ham cubes over potatoes and pour cheese sauce over all. Grate more cheese on top and place in oven until slightly brown.
Stir mix and milk together. Spoon onto hot lightly greased skillet. Cook for about 10 minutes, turning once and pressing down lightly.
Mix the sugar, cocoa, syrup and milk. Boil until it forms a soft ball in cool water, 12 to 15 minutes. Remove from heat. Add butter, peanut butter and vanilla. Pour into buttered plate. Cool, then cut into squares.
In a 9 x 13-inch pan, spread bean dip. In small bowl, mix sour cream, mayo and taco mix. Spread mixture over bean dip. Add onions, olives and tomatoes. Over entire top, sprinkle Cheddar cheese. Serve with chips.
Combine sour cream and undiluted soup. Mix with chicken and water chestnuts. Place in casserole dish. Sprinkle crackers on top. Drizzle butter on top. Sprinkle with paprika and/or parsley. Bake in conventional oven at approximately 350° or microwave until bubbling along sides of container, approximately 2 to 3 inches in toward center.
Reach under the hen and get the eggs. Get a bowl and a fork and a chair. Crack the egg and take out the pieces of shell. (Don't let Autumn fall off the chair if she's helping.) Scramble the egg and put in bits of cheese. Zap it in the microwave until it's fluffy. Stir the edges into the middle when it's half done. Put it in the freezer to cool off a little.
Salt the pheasant lightly. Stuff the bird with your favorite dressing. Place breast-up in medium-size roaster. Cover breast and legs with a mixture of melted butter or margarine and pepper to your taste. The amount of flour and butter will vary with the size and number of birds. I start with 1 cube of butter to 2 birds, taking care not to make the mixture too dry. Add 2 cups water and bake until tender at 300°. Add a small amount of water occasionally as needed. When finished, the pheasant will be very moist and there will be delicious gravy in the pan.
In large bowl, mix tomato bits, corn meal, garlic and water. Set aside 10 minutes. Add remaining ingredients. Mix to blend thoroughly. In shallow baking pan, form loaf about 12 x 4-inches. Sprinkle with about 1 tablespoon corn meal. Bake in 375° oven 50 minutes to 1 hour. Let stand 10 minutes before slicing.
Dissolve yeast in water. When it bubbles, add salt, sugar and butter. Blend in 3 cups flour and add the eggs. Beat thoroughly. Now, add the rest of the flour and mix it in with your hands. Knead until smooth and elastic. Place in a buttered bowl and let rise until doubled.
Mix in a large mixing bowl (2-quart). First add soda to buttermilk. Mix well with beater. Add eggs and mix. Add 1 cup flour, salt and baking powder. Mix well. Add other cup of flour; mix well. Pour on hot griddle approximately 1/4 cup batter, or more if you want larger pancakes. Makes light and fluffy pancakes. Yields 6 to 8 servings.
In a mixing bowl, beat milk and pudding until thickened. Refrigerate for 10 minutes. Spoon half of the mixture into 4 chilled glasses. Top each with 3 tablespoons cherry pie filling and 2 tablespoons granola. Repeat layers. Garnish with whipped topping. Delightful.
In mixing bowl, combine flour and sugar, cut in butter until crumbly and set aside 3/4 c. for topping.
Four to 24 hours before cooking, marinate chicken. Place the garlic, ginger, onion, green chili, parsley, lemon juice, salt and pepper in a blender. Add a tablespoon of water and blend to a smooth paste. Prick chicken all over with a fork. Pour the marinade paste over chicken and rub into the pieces. Cover and refrigerate 4 to 24 hours.
Brown ground chuck and drain well. Combine all ingredients except peas. Bring to a boil and simmer for a couple of hours, checking vegetables for tenderness. Add the peas during the last half hour of cooking time. Also, check the flavor of the soup and add more seasonings, to taste, if necessary. Tastes best if made a day ahead.
Heat milk slowly in heavy saucepan, stirring to avoid sticking. Add all other ingredients and stir well. Pour into Pyrex dish that has been sprayed with Pam and covered with wax paper. Let cool and then cut. Do not let set overnight before cutting.
Sift together flour, salt, baking powder, baking soda and cinnamon, set aside. Cream together oleo and brown sugar and beat until fluffy. Beat eggs into oleo and sugar, beat until fluffy. Add flour mixture and blend until smooth. Add oats, raisins, apples and nuts, and mix well. Drop by spoonfuls on a non stick or lightly greased cookie sheet. Bake at 375° for 10 minutes.
Preheat oven to 350°. Bring first 3 ingredients to a boil in saucepan. Cover tightly and reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf. Combine the next 6 ingredients separately, then mix with lentils in oven-safe casserole dish. Pour honey over all. Cover and bake 1 hour.
Peel and thinly slice onion, separating into rings. Should measure 3 to 4 cups rings. In skillet, cook onion rings in butter or margarine, until soft, but not browned. Add sugar and honey. Cook slowly until onions are glazed and liquid is well cooked down. Serve warm with meat of any type. Makes 4 servings.
Mix shortening, brown sugar, sugar, eggs and peanut butter together. Beat well. Add flour, baking soda, salt, oats, nuts and chocolate chips to wet mixture. Drop by teaspoonful on an ungreased cookie sheet. Bake 10 minutes at 350°.
Drain pineapple and oranges. Cut bananas, strawberries and grapes into pieces. Combine all ingredients in large bowl and mix.
Cream shortening and butter; add sugar and eggs. Mix thoroughly. Stir in milk and vanilla. Sift dry ingredients together. Stir into creamed mixture until well blended. Wrap dough in foil and refrigerate until ready to bake. Start oven at hot 425°. Roll dough about 1/8-inch thick. Makes about 8 dozen cookies.
Cut steak into thin strips, dust with flour, salt and pepper and brown. Add onions, bell pepper, mushroom soup and beef broth. Cover and cook on low heat for 1 1/2 hours until meat is tender. When ready to serve, gradually stir in sour cream and cook over low heat for 5 minutes. Serve over noodles.
Cook frozen broccoli according to directions and drain. Saute onion in butter. Mix Cheez Whiz and soup. Pour over rice and broccoli. Bake for 20 minutes at 350°.
Cook broccoli and cauliflower in boiling salt water until stems are almost tender, about 10 to 12 minutes. Drain. Place in ungreased 2-quart casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth; pour over vegetables. Sprinkle with cheese. Mix baking mix and margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Brown beef and drain. Saute onion, olives and garlic. Mix in ground beef. Drain tomatoes but save the tomato juice. Add tomatoes to beef. Add spices. Add some of the reserved tomato juice, if needed, and simmer for 30 minutes. Serve with rice and black beans.
Cut beef into strips. Heat oil in large skillet; add beef. Cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper during last 5 minutes of simmering. While beef is simmering, cook rice as directioned on package.
Boil ribs in Dutch oven until fork-tender with a small amount of salt. When tender, take from pan. Put on cookie sheet. Put salt, pepper and Worcestershire sauce on ribs. Bake in oven at 350° until brown, turning once. Serve with barbecue sauce on the side.