HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine orange juice, orange peel, orange juice concentrate, eggs and granulated sugar. Beat until well blended. Stir in yogurt. Cut bread into 1 to 1/2-inch thick (about 16 slices). Dip bread slices into egg mixture, turning to coat. Place in single layer in a shallow pan. Pour any remaining egg mixture over slices. Cover; chill up to 2 hours. Heat griddle or large skillet over medium-high heat. Melt butter in pan. Lightly brown French toast on both sides. Keep French toast warm in oven until ready to serve. Dust with confectioners sugar and garnish with orange slices before serving.
Cream butter and sugar. Add eggs and vanilla. Sift dry ingredients together. Add oatmeal and chocolate chips; stir by hand. Drop on cookie sheet and bake at 350° about 8 minutes. Do not brown.
Cream the butter and sugar together until waxy. Add egg yolks, one at a time, and mix well after each addition. Add flour, a tablespoon at a time, until all the flour is used up. Put into a cookie press; make into an S shape or round wreaths. Bake until light brown at 400° for about 10 minutes.
Blend marinade ingredients in blender until oil will not separate. Pour over chicken and marinate overnight. Grill on barbecue about 10 to 12 minutes per side, basting after each turn.
Let hash browns thaw for 1/2 hour. Mix all ingredients and some salt and pepper. Put in a 9 x 13 pan. Top with crumbs. Bake at 355° for 1 hour.
Heat oven to 375°. Cream butter-flavor shortening, brown sugar, milk and vanilla in a large bowl. Blend until creamy. Blend in egg. Combine the flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts; drop rounded measuring tablespoon of dough on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (or 11 to 13 minutes for crispy cookies). Makes 3 dozen cookies.
In greased 2 quart casserole, mix tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter: sprinkle with remaining croutons. Bake uncovered, at 375 for 30-35 minutes.
In a bowl, combine the last 3 ingredients. Cut bacon down the center and wrap strips around water chestnuts. Insert toothpicks to hold. Place on cookie sheet; bake for 30 minutes at 350°. This cooks the grease out of the bacon. Remove from cookie sheet and place in baking dish. Pour sauce over chestnuts and bake at 350° for approximately 1/2 hour.
Mix beef, bread crumbs, onion, egg, salt, pepper, and 1/2 can tomato sauce. Form into loaf and place in a shallow 7 x 10 inch pan. Combine remaining ingredients. Pour over loaf. Bake for 1 hour 15 minutes at 350. Baste often during baking. Makes 6 servings.
Crush Rice Krispies. Mix with peanut butter and honey. Press into an 8 x 8-inch dish. Top with prepared pudding (any flavor). May top with whipped topping.
Fry bacon and crumble. Put aside. Place diced potatoes into bacon drippings and cover with water. Cook until done. Add fish chunks and cook additional 5 minutes (until fish flakes). Add corn, butter and salt/pepper to taste. Add bacon and enough milk to get to chowder consistency. Cook until thoroughly heated. Serve hot.
Sift the dry ingredients into a bowl. Stir the milk into the egg; add to dry ingredients and mix well. Mix in the apples. Drop batter by spoonfuls into deep fat heated to 375° and fry for about 3 minutes. Turn fritters during frying. Drain on paper towels. Yields about 1 1/2 dozen.
Mix all ingredients well. Pour into pie dish. Bake for 45 minutes at 350°.
In a small pan, melt chocolate in hot water over low heat. Cool. Combine flour, sugar, soda, baking powder, salt, margarine and buttermilk. Blend at low speed until moistened. Beat 1 minute at medium speed. Add eggs, melted chocolate and vanilla. Add nuts and coconut. Bake at 350° for 30 to 35 minutes.
Heat, in a large heavy frying pan, vegetable oil or shortening. Add minced beef, onions and green peppers. When meat is lightly browned, add remaining ingredients. Blend, cover and simmer gently for 20 minutes. Yields 4 to 6 servings.
Mix the first 5 ingredients all together. Melt in saucepan the 2 sticks margarine, water and 4 tablespoons cocoa until bubbles and pour over above; mix. Bake in 9 x 13 pan at 350° for 23 minutes.
Trim pork of all fat. Season chops. Mix soup, sauce and seasonings. Heat on low until dissolved. Place 4 chops in casserole dish. Pour half the sauce over chops. Place remaining chops and pour rest of sauce on top. Cover dish and bake at 350 degrees for 1-1/2 hours or until meat is tender.
In large saucepan, soak peas overnight in water (or combine peas and water). Bring to boil, about 2 minutes. Add ham bone, onion, garlic salt, marjoram and dash of black pepper to pea mixture. Bring to boiling. Reduce heat and simmer, covered, for 2 hours, stirring constantly. Remove ham bone. Cut off meat. Dice meat. Add to soup, along with remaining ingredients. Cook until vegetables are tender.
Butter a medium size casserole. Put sliced apples in. Mix cinnamon in 1/2 of water. Pour over apples. Then in another mixing bowl mix sugar, flour and room temperature butter together with fingers until crumbly. Sprinkle over apples. Bake, uncovered, at 350° for 45 minutes. Serve warm, topped with Cool Whip (optional).
With mixer, mix potato and vanilla. Gradually add powdered sugar until stiff. Then roll it out on wax paper. Spread the peanut butter over it. Roll it like a jelly roll and cut into pieces.
Crush crackers and mix with butter in pie pan for crust. Saute onion until clear. Spoon into crust. Beat eggs with salt, milk and pepper. Pour over onions. Sprinkle with cheese and paprika. Bake at 350° for 30 minutes.
Top with remaining buttered balls. Cover, let rise 45 minutes or until double. Bake at 375° for 35 to 40 minutes. Remove from oven. Let stand 5 minutes. Remove from pan. Ice with confectioners sugar icing and sprinkle with chopped, candied cherries.
Wipe birds inside and out with clean cloth. Wrap each bird in bacon slice; secure with toothpicks. Place birds in a buttered pan and roast at 350°, basting often, about 30 minutes or until tender. Remove birds and add butter, water and lemon juice to drippings in pan, stirring to make gravy. Add mushrooms. Serve birds on toast with gravy. Serves 4.
Wash, quarter and core apples. Sprinkle with lemon juice. Grind apples and raisins together. Add sugar, if desired, and mix well. May add nuts, finely chopped, for extra flavor. Spread on bread for sandwiches.
Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter and lemon juice; add Worcestershire sauce. Bake at 375° for 30 minutes or until fish flakes easily with fork. Baste with butter mixture 2 to 3 times during baking. Yield: 4 servings. Carbohydrate 3 g, protein 37 g, fat 24 g, calories 381.
Prepare ground beef according to directions on taco seasoning mix. Melt Velveeta and add all ingredients, mixing well. Serve with tortilla or potato chips.
Thinly coat fish fillets with mayonnaise; dredge in breadcrumbs. Arrange in a greased 13 x 9 x 2-inch baking pan. Sprinkle with paprika, salt and pepper. Bake at 350° for about 12 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges. Yield: 3 to 4 servings.
Combine dry ingredients in shallow dish. In a separate dish mix egg and water. Dip chicken in egg mixture, then roll in crumb mixture. Arrange chicken in baking dish. Bake, uncovered, at 375° for 1 hour, turning once. Cool slightly; remove from pan. Cover and refrigerate 3 to 24 hours. Yield: 5 to 6 servings.
Cut all of the fruit into wedges. Combine the apples, orange, lemons, pineapple tidbits (juice too), wine, juice of lemons and anise into a large bowl. Dissolve the sugar into 1/2 cup of warm water. Mix this mixture in with the other ingredients, except the orange soda pop. Cover and let stand in the refrigerator for two days. When getting ready to serve, add the orange soda pop.
Preheat oven to 325°. Cream together butter and sugars until light and fluffy. Add eggs and vanilla, mixing well. Add oil; mix well. Add oats, corn flakes, coconut and nuts. Add flour, soda and salt; mix well. Shape into small balls the size of small walnuts. Place on ungreased cookie sheet. Flatten with fork dipped in water. Bake 12 minutes. Allow to cool slightly on cookie sheet before removing. Makes 8 dozen.
In a bowl fold first 3 ingredients together and pour into graham cracker crust. Chill in refrigerator for 4 hours to allow mixture to firm up.
Place cauliflower in covered saucepan in enough boiling water to cover. Cook with lid on for 10 minutes. Drain. Place in greased 9-inch pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds or beat 1 minute with rotary beater. Pour into pie plate. Bake in preheated 375° oven 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Makes 6 to 8 servings.
Dump pie filling in a greased and floured pan. Spread evenly. Dump pineapple on top of pie filling. Spread evenly. Sprinkle dry cake mix over fruit. Dot with butter. Sprinkle coconut and pecans on top. Bake at 350° for 1 hour. Put foil over if coconut turns brown.
In medium saucepan, place sugar, milk, margarine, salt, syrup and cocoa. Bring to a boil and stir constantly. Add peanut butter and stir until it melts. Add oatmeal, vanilla and nuts (if desired). Mix until begins to thicken. Drop by spoonful on waxed paper.
Mix. Put in casserole dish. Crumble Ritz crackers on top and dribble 1 stick or less melted oleo over all. Cook at 350° until bubbly (about 25 minutes), then brown top under broiler.
Mix first 4 ingredients together with mixer and spread in the bottom of a glass pie pan. Break up sealegs into small pieces and lay on top, then pour and spread chili sauce on top. Refrigerate.
Trim away any dark red portions of the tuna. Cut the tuna into 1 1/2-inch squares and place in a nonmetallic bowl. Add the garlic, onion, oregano and pepper and toss well, rubbing the seasonings into the fish. Add the wine, oil, bay leaf and orange rind and turn the fish to coat with this mixture. Marinate for 30 minutes at room temperature. Prepare the grill. Thread alternating pieces of the tuna and zucchini snugly on skewers. Grill about 5 minutes on each side, brushing occasionally with the reserved marinade, until lightly browned. Serve immediately.
Boil potatoes. Grease pan. Cube potatoes and a little onion. Pour oleo and Velveeta cheese over potatoes. Sprinkle bread over top. Pour the Pet milk over pepper. Cover and bake at 350° for 1 to 1 1/2 hours.
Rub meat with garlic. Combine flour, paprika, salt and pepper. Pound well into steak. Brown in hot oil (you may spray with Pam and omit oil). Top with onion and mushrooms. Simmer, covered, until tender, 1 1/2 to 2 hours, adding more liquid if needed (using mushroom juice or more bouillon). Remove steak. Add sour cream to skillet. Serve mixture over steak.
Put chicken into a small bowl and sprinkle with salt and pepper to taste. Mix prepared apple, celery and walnuts into a bowl. Combine sour cream, mayonnaise and mustard and blend with the apple-celery mixture. Place buttered bread on a board and cut into 3-inch rounds. Top each round with a leaf of lettuce, then with 1/4 of the chicken and 1/4 of the apple mixture, piling it on top of the chicken in an attractive mound. Garnish with a sprig of parsley. Serve immediately. Serves 4.
Brown meat and onion in large skillet sprayed with nonstick cooking spray. Add tomato sauce and seasonings. Simmer 7 to 8 minutes. In a large bowl, combine green pepper, cottage cheese, cream cheese and sour cream; mix thoroughly. Spray large casserole dish (9 x 13-inch) with nonstick spray. Cover bottom with pasta. Add a layer of meat mixture. Pour cottage cheese mixture for next layer and top with shredded fat free cheese. Bake uncovered at 350° for 30 to 40 minutes. Makes 8 servings. Contains 202 calories and 2 grams of fat per serving.
Soften cheese; mix 1 cup of the pecans and all other ingredients with the softened cheese. Mold into ball. Roll in the other cup of pecans. (This cheese ball will freeze well.)
Make a syrup of water and sugar by heating until sugar is dissolved. Combine with remaining ingredients, except ginger ale. Pour into trays or containers and freeze. (Best to divide into 3 containers.) After frozen, take out of freezer one hour before serving. Mix with ginger ale.
In a large bowl, mix the Bisquick, beaten eggs and brown sugar; mix well. Add the coconut and pecans. Grease and flour an oblong cake pan. Bake at 350° for 35 minutes.
Mash cooked squash; add to other ingredients and mix well. Pour into greased 1 quart casserole dish and bake at 375° for about 40 minutes. Yields 6 servings.
Chop meat of chicken in bowl. Add 3 cans cream of chicken soup. Add milk to make thin. Put in Pyrex and be sure it is real soupy. Add biscuit dough, rolling very thin. Does not have to be one solid sheet of dough. Cook at 350° until dough is very brown on top.
Preheat oven to 350°. Mix the shortening and sugar together. Add eggs, pumpkin and milk. In separate bowl, blend dry ingredients. Add to pumpkin mixture. Stir in raisins and walnuts. Bake muffins 15 to 20 minutes or until toothpick comes out clean. Makes approximately 2 dozen.
Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in nuts and peanut butter chips, if desired.
Cook fettucine to nearly done. Add oil to large hot saute pan; add garlic and cook until just slightly tan. Add mushrooms, olives, tomatoes, shrimp and crab meat. Saute about 2 minutes or until shrimp are just pink. Add fettucine and stir (or about 2 minutes). Remove from stove; add shredded cheese and place under broiler until cheese just turns brown; serve.
Place cream cheese on a decorative plate. Put crab over it. Pour cocktail sauce over crab. Serve with crackers.
Brown hamburger meat. Shred cabbage. Open all cans. Throw in a great big pan. Add 2 cups water. Drop in beef broth cubes. Cook to boil, then turn to medium. It's done when cabbage is tender (about 45 minutes). DELICIOUS! AND QUICK!
Combine all ingredients in a large bowl. Pour into greased bread pan. Bake at 325° for 1 hour. Makes 1 loaf. Slice and spread Darigold butter on each piece.
Preheat oven to 350°. Roll bacon into curls and bake on a pie tin for 30 minutes or until brown. Drain bacon and set aside. Mix the remaining ingredients and pour into a casserole dish. Bake for about 40 minutes or until hot and flavors have blended. Just before serving, lightly stir bacon curls into the casserole.
Preheat oven to 450°. Mix flour, baking powder and salt. Stir in 2 tablespoons oil. Mix in buttermilk until dough is stiff and pliable. Pinch off dough. Roll and flatten by hand to desirable size.
Preheat oven to 400°. Shell and devein shrimp, leaving tail on. Put slice of roasted pepper inside shrimp and wrap with Prosciutto, leaving tail exposed. Arrange shrimp on a baking pan propping the tails up alongside of the pan. Pour the wine and melted butter over shrimp and bake about 20 to 25 minutes. Take out of oven and place small slice of Mozzarella cheese over shrimp, to just cover. Return to oven to melt. Once cheese has melted, take out of oven and arrange on plates; pour a little of the pan juices over each shrimp and garnish with fresh chopped parsley. Serve with rice pilaf and fresh vegetables.
Mix eggs, water, salt and pepper in small bowl with mixer or fork. Heat butter in nonstick pan until it almost starts to brown. Add egg mixture and shake and stir until set. Just before folding, add fines herbs (parsley, chives, basil, chervil) to center. Serves 1. (Can be made with 2 large eggs.)
Mix all ingredients except nuts together. Spread mixture in an 8-inch pie plate and sprinkle with nuts. Bake at 350° for 15 minutes. Serve hot with crackers.
Dissolve yeast in warm water. Mix in Bisquick and beat vigorously. Turn dough onto surface which is well dusted with Bisquick. Knead until smooth.
Spray standard pizza pan with Pam and set aside. Preheat oven to 350°.
Blend cream cheese and margarine together; add sugar, beating slowly. Add eggs, one at a time, beating after each addition. Add flour, a small amount at a time. Add vanilla and beat well. Pour into well-greased and floured tube pan. Bake at 300° for one hour and thirty minutes (1 1/2 hours).
Cook beef with onions. While this is cooking, boil spaghetti. Drain beef; add sauce and simmer. Drain spaghetti; rinse and put in a casserole dish. Pour sauce over spaghetti and top with cheese. Bake at 350° until bubbly or cheese is melted.
Microwave vegetables in soup/sauce mix until done. Top with grated cheese or Durkee canned fried onions. Goes great with leftovers, fishsticks etc.
Brown bacon; drain and crumble. Brown beef and onions. Drain. Combine with other ingredients and mix well. Bake in a greased 3-quart casserole, uncovered for 40 minutes at 350°. You can also bake in a crock-pot on low for 2 to 3 hours before serving.
Mix flour, sugar and salt, then cut in Crisco until about like coarse meal. Add water, vinegar and egg to flour mixture; mix until easy to handle. Roll out needed amount. Store unused dough in airtight container. This will keep well in refrigerator for about a week. It can also be frozen. Let come to room temperature before using.
Mix well. Bake 45 minutes at 375°, then 35 minutes at 350°.
Blend water with mayonnaise with wire whisk until smooth. Add rest of ingredients except potato chips. Pour into 11 x 7 inch baking dish. Top with crushed potato chips. Bake at 400° for 15 to 20 minutes or until bubbly hot.
Melt butter in double boiler; add sifted sugar, flour, salt, milk and egg yolks. Beat with hand mixer until smooth. After it thickens, add vanilla and coconut. Pour into baked pie shell. Top with meringue and coconut.
Cook broccoli according to package directions. Grate cheese and add soup, mayonnaise, onion and egg. Mix well. Drain broccoli and add to cheese mixture. Mix well. Pour into baking dish. Crush enough crackers to cover top of casserole (I use Ritz). Pat with butter. Bake at 350° about 30 minutes.
When cream cheese is at room temperature, mix all ingredients together and refrigerate. Chopped onions may also be added. Delicious!
Trim fat from beef roast. Cut roast into 1 1/4-inch pieces. In Dutch oven, heat oil over medium heat until hot. Add beef and brown evenly, stirring occasionally. Pour off drippings if necessary. Stir salsa, sugar, soy sauce and garlic into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 hour. Remove cover; continue cooking, uncovered, an additional 30 minutes or until beef is tender. Remove from heat. Stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Makes 4 servings.
Crush graham crackers. Put half in the bottom of a large bowl. Mix sweet milk to pudding mix. Set aside for a few minutes. Slice banana over the cracker crumbs. Squeeze half a lemon over the banana (keeps it from turning dark and gives it a good taste). Continue the next layer. Top with Cool Whip. Refrigerate until ready to eat. Serves a large family.
Mix all together and bake 30 minutes at 350°. Cool. Makes 1 large 15 x 16 pan with sides or 1- 9 x 13 and 1- 9 x 9.
*Bake pastry blind at 400° for about 5 minutes or just until set. Cool.
Follow directions for pizza dough on package. Allow to rise in refrigerator. Form dough into pizza pan. Quick fry veggies to translucent. Spread sauce on dough. Top with veggies. Add desired sauce. Top with cheese. Cook at 400° for 8 to 10 minutes until cheese is melted.
Grease a 13 x 9-inch pan. Combine all ingredients in a large bowl. Pour into pan and bake at 350° for 1 hour. Bake, uncovered, until brown around the sides. Can be frozen. (Defrost 15 minutes.)
Place above ingredients in crock pot. Cover and cook on low 6 to 7 hours. Yields 4 servings.
Mix all in bowl (batter will be stiff). Add a few more nuts or dates if you like them. Spray an 8 x 8-inch pan. Bake 25 minutes at 350°.
Beat eggs at medium speed until well blended. Add sugar, flour, soda, baking powder, nutmeg, pumpkin, oil and milk. Stir until well mixed; add nuts and dates, if using. Place paper baking cups in muffin tins. Spray with cooking spray. Fill cups 3/4 full with pumpkin mixture. Bake at 350° for 20 to 25 minutes. Remove cupcakes from pan and let cool before spreading on frosting or eat warm.
In skillet, melt butter or oleo. Add curry powder and heat 2 to 3 minutes. Stir in onion; cook until tender. Blend in flour, salt and pepper, stirring well. Add chicken broth. Cook and stir until mixture is bubbly; cook 2 minutes more. Add turkey and lemon peel; heat mixture to boiling.
Mix all ingredients together. Place in casserole dish and bake 40 minutes at 350°. Serves 6.
Cook noodles until done; drain well. Add oleo, cheese and sugar. Heat until cheese melts. Remove from stove. Add cream-style corn. Put in casserole dish. Bake 30 to 40 minutes at 350°.
Roll your hamburger into balls. Chop onions and green peppers. Fry onions, peppers and meatballs together. While this is frying, make a sauce out of ketchup, sugar and vinegar in a skillet. Drain the grease off meatballs and add to sauce. Let it simmer for an hour and then you have yourself Sweet "N" Sour meatballs.
In a bowl, mix asparagus, sour cream, cheese and mayonnaise together. Pour into a 2-quart casserole dish. Put cube bread on top. Pour melted butter over bread. Bake at 350° for 30 minutes or until bread browns.
Bake cornbread mix according to directions on package and crumble in baking dish. Add corn, soup, onion and pimento. Mix well. Sprinkle one cup of cheese on top. Bake 30 minutes at 350°.
Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese. Add the remaining cheese and the other ingredients to the macaroni. Mix well. Sprinkle with the remaining 1 cup cheese. Then cover and cook on a low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking. Yield: 4 to 6 servings.
Wash feet and hocks well. Scrape skin and rinse. Soak beef shank in cold water to take out blood. Place in large soup pot all the meat. Add enough water to cover, about 2 inches above meat. Cook on medium heat, skimming off scum, about 1 hour.
Shake 1 tablespoon flour into cooking bag; place in a 2-inch deep pan. Pound rest of flour, salt and pepper into steak. Cut into 5 pieces; place in cooking bag. Arrange vegetables around steak. Combine bouillon and tomato soup; pour over steak. Secure bag; make 6 slits in top. Bake at 325° for 1 1/2 to 2 hours, or until meat is tender.
Mix sugar, syrup and salt in a large bowl. Cook for 4 minutes in microwave on High. Stir in peanuts. Cook 4 more minutes on High. Stir in vanilla and butter; cool 30 seconds. Stir in baking soda until foamy. Pour onto lightly greased cookie sheet.
Mix jello with 1 1/2 cups hot water. Refrigerate and let set up partially. Then add lemon juice and sugar. Mix well. Put half the graham cracker crumbs in a 9 x 13-inch dish. With an electric mixer, beat milk until it is the consistency of whipped cream. Fold in jello mixture and mix well. Pour over graham cracker crumbs and sprinkle the remaining graham cracker crumbs over the mixture.
Heat pineapple in saucepan. Mix sugar thoroughly with cornstarch and salt. Add all at once to hot pineapple and cook, stirring briskly, until thick and clear. Beat egg yolks in bowl. Stir in a little of the hot mixture, then return all to saucepan; cook, stirring for 1 minute. Remove from heat; stir in butter and lemon juice. Pour into baked pie shell and spread roughly, covering in meringue.
Lightly brown the onion and pepper in butter. Add ground beef and stir until meat changes color. Drain. Add to pork and bean mixture. Pour into casserole dish. Add remaining ingredients and stir well. Bake at 350° for 30 minutes.
Drain all vegetables well. Mix together well.	Pour dressing mixture over vegetables. Do not heat.