HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. Generously grease and flour a 9 or 10-inch tube pan. Sift together flour and baking soda; set aside. In large bowl, combine remaining ingredients. Blend in dry ingredients. Pour into prepared pan. Bake 1 hour and 50 minutes to 2 hours or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn out of pan and cool completely. Glaze and garnish as desired.
Use several fresh fruits. For each skewer, choose at least 2 fresh, canned or dried fruits that have a nice contrast in color, flavor and texture. Avoid soft or messy fruits. Cut large fruits into bite size pieces. Drain canned fruits well and blot any extra juice on paper towels. If you use light-colored, fresh fruits that tend to darken such as apples, apricots, bananas and pears, dip them in lemon juice.
Mix Italian dressing mix with mayonnaise and cream cheese. Spread cream cheese mixture on cocktail bread slices. Top with cucumber slice and sprinkle with dill weed. Refrigerate.
Place cheese in bowl; cream until soft and smooth. Slowly blend the sugar into cheese. Add melted chocolate; mix well. Add vanilla, salt and nuts. Mix until well blended. Press into a well-greased, shallow pan. Place in the fridge until firm and cut into 1-inch squares. Store covered in fridge.
In Dutch oven, cook celery and onion in margarine until tender. Add water, chicken, carrots, bouillon and pepper. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add noodles and parsley. Cook until noodles are tender.
In a large bowl, combine gelatin and cool water and allow to stand 5 minutes. Add boiling water and stir until gelatin has completely dissolved. Add cocoa powder and margarine and stir until margarine has completely melted. Set aside to cool.
Combine evaporated milk, sugar and salt in medium saucepan. Heat over high heat to boiling, stirring occasionally. Reduce heat and continue to boil for five minutes, stirring constantly. Remove from heat. Stir in nuts, chocolate chips, marshmallows and vanilla. Mix well. Pour into buttered baking pan. Cool completely. Cut into squares.
Prepare fruit and drain. Discard syrup. Chill in a pretty bowl. Dissolve cornstarch in 2 tablespoons of cool water. In saucepan combine water, sugar and jello. Heat to a soft boil. Add cornstarch and stir until it begins to thicken. (If mixture gets too thick, thin with small amount of cool water.) Cool in refrigerator. When cool, pour over fruit and mix. Keep refrigerated. Makes approximately 3 quarts. Acceptable to prepare half of recipe.
In a large bowl, mix together 2 cups sugar, flour, oil, juice, eggs, vanilla and baking powder. Combine cinnamon with 3/4 cup sugar. Mix apples with lemon juice and some of the cinnamon-sugar. Let stand about 10 minutes. Pour half of the batter into a well-greased 13 x 9 x 2-inch pan. Top the batter with apple mixture and then with remaining batter. Sprinkle with nuts and the remaining cinnamon-sugar. Bake in preheated 325° oven for 1 hour and 30 minutes. Cool in pan and cut in squares.
Bring sugar, oleo, cocoa and milk to a boil and boil for 2 minutes. Take off stove and add peanut butter, oats and vanilla. Mix quickly and drop by spoonfuls on plastic wrap or waxed paper.
Mix Eagle Brand, Cool Whip and lemonade until well blended. Pour into crust. Chill 1 to 2 hours.
Prepare corn muffin mix according to package directions, cool and crumble. Preheat oven to 350 degrees. Place sausage in a large, deep skillet and cook over medium high heat until evenly brown. Drain and set aside. In skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft. In a large bowl, mix the crumbled cornbread, sausage, mushroom mixture, apple, bread, salt and pepper. Transfer the mixture to a medium baking dish and bake for 45 minutes or until lightly browned.
Combine and top with sprinkled sugar and small pats of butter. Bake at 350° for 1 hour.
Mix cream cheese, sugar and 2 Tbsp. milk together and put in bottom of graham cracker crust. Mix vanilla pudding, 1 C. milk, pumpkin, and spices; place on top. Refrigerate.
Melt butter in large frying pan. Dip and cover pieces of chicken with butter. Remove to baking dish. In another pan, brown bacon and onion; gradually add flour, stirring until smooth. Add remaining ingredients. Simmer 15 minutes. Put half of this sauce on the chicken and allow to bake at 400° for 20 minutes. Add remaining sauce and bake another 20 minutes.
Brown hamburger with onion. Drain fat. Add spaghetti sauce with meat and onion. Fill the jar that the sauce was in 3/4 full of water. Pour 1/4 of the water into the meat mixture and stir.
Brown beef and onion together. Add rest of ingredients and simmer 15 minutes. Just before serving, add grated cheese.
Mix flour, cocoa and soda. Cream butter and sugar. Add eggs, one at a time, beating well after each one. Add the vanilla. Combine buttermilk, food coloring and vinegar. Add the dry ingredients alternating with buttermilk mixture. Bake in layer cake pans at 350° for 25 minutes.
Combine 1 package powdered sugar, chunky peanut butter and 1/4 cup plus 2 tablespoons milk in a large microwave-safe bowl, stirring well. Add 1/2 teaspoon vanilla. Stir until smooth. Cover with wax paper and microwave on High 2 to 3 minutes. Spread evenly into pan sprayed with vegetable cooking spray.
In a small bowl, combine mayonnaise, prepared mustard, worcestershire sauce, lemon juice, seasoned salt, and liquid hot pepper sauce. Stir in crab until all is blended. Serve with crackers. Serves 16.
Soften cream cheese; mix green chilies, picante sauce and green onions (minced) together. Mix with cream cheese. Spread on flour tortillas and roll. Wrap in wax paper in plastic bag. Chill at least 2 hours. Cut in pieces and serve. Serve with or without picante sauce.
Mix first five ingredients. Place in oblong greased casserole. Sprinkle with cheese. Bake covered for 25 minutes at 350°. Remove cover and add onion rings and bake 10 minutes more. Serves 5.
Prepare Kraft dinner as directed. Add tuna, tomatoes, parsley and salt and bake 20 minutes. Makes 4 servings.
Mix first 4 ingredients together. Put in dish last 3 ingredients and sprinkle with sugar mixture. Bake at 350° for 1 hour.
Dissolve gelatin in boiling water. Measure 1 cup and add cold water; chill until slightly thickened. Add ice cream to remaining gelatin and stir until melted and smooth. Pour into serving bowl. Chill until set, but not firm. Arrange peach slices on gelatin-ice cream mixture. Top with clear gelatin. Chill until set.
In a large bowl or pan, mix flour and salt well with an electric mixer. Cut in shortening until mixture resembles coarse crumbs. Stir in corn syrup and water. Divide dough into fist-size balls. Place in individual bags, then into a larger resealable bag. Freeze.
Lightly flatten chicken breasts; cut each breast lengthwise into 3 one-inch strips. Place chicken in bowl with zucchini and bell pepper. For marinade, combine vinegar and remaining ingredients in jar. Cover; shake vigorously. Pour marinade over chicken and vegetables. Cover and marinate in refrigerator for 1 hour. Drain marinade into small saucepan. Boil marinade. Alternately thread chicken and vegetables onto skewers; brush with marinade. Broil 3 to 5 inches from heat source, until chicken is cooked, about 8 to 10 minutes. Turn and brush occasionally with marinade. Serve with rice, if desired. Calories: 224. Fat: 8 grams.
Combine 1 cup flour, sugar, yeast and salt. Set aside. Heat butter, milk and water until warm (120 to 130 degrees). Add milk mixture to the flour mixture and stir well. Add eggs and 1/2 c. flour, stir well. Stir in remaining ingredients. Stir well until stiff dough forms. Shape dough into 12 equal balls, place in greased muffin cups. Cover and let rise in a warm place for 45 minutes or until double in size. Bake at 375 degrees for 15 to 20 minutes. Remove from muffin cups and cool on wire rack.
Mix all well, place in a large casserole. Crush 2 to 4 cups potato chips, sprinkle over the top of chicken. Bake at 325° for approximately 1/2 hour. Serves 12 or more.
Place banana, yogurt and milk into a blender; blend well. Add ice to make it slushy.
Puree the first 8 dressing ingredients. Slowly pour in the oil, blending continuously until smooth. Pour the dressing over the pasta. Serves 4 deliciously.
Melt margarine. Saute seasonings. Add shrimp; cook until pink and tender. Add soups; cook 15 minutes. Add cooked rice until desired consistency. Stuff in cleaned peppers; top with bread crumbs and bake, uncovered, in a 350 degree oven for 30 to 35 minutes.
Rub roast with garlic. Heat oil in 4 1/2-quart dutch oven. Sear roast on all sides. Add bay leaf, soup mix, sherry and onion. Cover. Place on medium heat. When lid is hot to touch, reduce heat to low. Cook 2 hours. Add vegetables and cook 1 hour or until tender. Serves 8.
Combine corn syrup, sugar, salt, vanilla, butter and lemon juice and stir until well blended. Stir in eggs well, but do not beat. Fold in pecans. Pour into pie shell and bake at 425° for 10 minutes, then reduce heat to 325° and bake 35 to 40 minutes longer or until crust and filling are golden brown. Allow to cool and serve plain or with whipped cream. Extra delicious and rich!
Combine 1 cup flour and 1/4 cup powdered sugar; add butter and pecans, mixing well. Spoon into 9-inch square baking pan. Press into pan evenly. Bake at 350° for 18 to 20 minutes until lightly browned.
Mix together the beaten egg, salt and milk. Then stir that into the flour in a medium bowl. Roll thin and let dry for 20 minutes. Then roll again, cut and let dry for 2 hours. Drop noodles into boiling mixture of chicken broth.
Cut tomatoes in half crosswise. Place, cut side up, in ungreased, shallow baking pan. Sprinkle with combined salt and pepper, then with cheese. Combine Rice Krispies, paprika and butter; sprinkle over cheese. Bake in moderate oven (350°) for about 20 minutes. Yields 8 servings.
A wok is a must. Cut steak and chicken into small, bite-sized pieces. Cut vegetables in same manner. Get everything and put it close to stove. Heat wok. Add 1 spoon oil and put steak and chicken in, moving them around constantly until almost done. Add vegetables and keep stirring. Nothing should stop moving. Cook about 2 minutes. Take out and put into dish. Put 1 more teaspoon oil in empty wok. Stir-fry eggs and noodles 2 minutes. Dish out and enjoy. Pleases all five senses.
Brown ground beef and drain fat. Put into 2 quart casserole dish. Add beans and mixture of soup and milk, and cut-up onions. Place tater tots on top. Salt and pepper to taste. Bake in 350° oven for 1 hour. Take from oven and put Cheddar cheese on top, until melted. Serves 4. This can easily be doubled for more people.
Spread rice in large pan; add 3 cups water. Salt lightly and sprinkle a small amount of soup mix over rice. Place chicken parts on rice and water. Sprinkle with rest of soup mix. Cover with foil and bake 1 hour at 350°.
Preheat oven to 350°. Beat eggs and egg whites with electric mixer until fully blended. Combine flour and baking powder and stir to mix well. Add to eggs. Beat with electric mixer to blend well. Add Monterey Jack and cottage cheeses, green chilies, green onions and cilantro, if desired. Mix well. Pour mixture into a 7 x 11-inch nonstick baking pan that has been sprayed with a nonstick vegetable cooking spray. Bake at 350° for 30 to 35 minutes or until firm and lightly brown on top. Cool in pan for 10 minutes before cutting into 28 squares. Serve warm with salsa or picante sauce for dipping. Makes 28 squares.
Saute onions and green pepper lightly in melted butter. Combine all remaining ingredients in large bowl, blending well. Stuff crab backs with mixture, filling each generously. Bake at 350° for approximately 30 to 35 minutes or until top of crab meat lightly browns.
Mix margarine, cinnamon and curry powder. Spread on one side of each slice of bread. Broil spread side up until lightly toasted. Top each slice with one slice of ham and 1/2 slice of pineapple. Broil until warm. Top with 1/2 slice of cheese; sprinkle with cinnamon. Broil until cheese is melted.
Boil chicken and chop into pieces. Grease a medium sized casserole dish with butter. Mix together chicken, soup and sour cream. Pour into dish. Mix crushed crackers with melted margarine and sprinkle over top. Bake at 350° for 20 minutes.
Mash potatoes and mix all other ingredients with potatoes with hand mixer. Place in greased casserole, baking dish, dot with butter. Bake at 350° until hot in center. Broil for 5 minutes.
Spread the bottom of a long baking dish with melted butter. Spoon rice in dish. Then spread peas which have been drained. Sprinkle almonds which have been toasted to the top of the mixture. Spread cooked chicken over the mixture. Blend and pour cream of chicken soup, milk and grated Cheddar cheese over all. Bake for 30 minutes at 325°.
Make 5 or 6 balls of ice cream and roll in chopped pecans to completely cover. Wrap each ball for freezing. Freeze and store. Serve with Hot Fudge Sauce or Caramel Sauce.
Mix all together. Roll out thin. Sprinkle with sugar. Roll in sugar. Cut out. Place in cookie pan with turner. Cook at 350°.
Take bones out of salmon and mix all ingredients together. Fry in frying pan. Great meal!
Cream butter and sugar. Add egg and mix well. Add dry ingredients, which have been sifted together. Add vanilla. Roll out on floured board and cut with cookie cutter. Bake at 400° for approximately 10 minutes. (Do not grease cookie sheet.)
Stir a dough of first 3 ingredients. Put 1/2 in round pan. Bake a few minutes until golden brown. Let cool. Mix strawberries with sugar. Pour over crust. Put the other 1/2 of dough on top of berries. Bake until top dough is golden and baked through.
Mix together and form roll. Place in freezer overnight. Slice in 1/4-inch slices. Bake at 350° to 375°.
Saute meat, onion and green pepper in 1 tablespoon oil. Add tomatoes and salt. Cover and simmer over low heat 15 minutes. Stir in kidney beans and pimento. Pour mixture into 2-quart baking dish. Follow directions for dumplings on muffin mix. Spoon dumplings close together around edge of casserole to form a solid border. Bake at 425° for 15 to 20 minutes.
Heat oven to 400°. Spray 12 muffin cups with cooking spray. Combine dry ingredients with milk, egg and oil. Stir just until dry ingredients are moistened. Fold in blueberries. Fill muffin cups. Bake 25 minutes.
Mix 1/2 box of your favorite yellow cake mix as directed. Then melt butter or margarine in an iron skillet frypan; dissolve and pour mixed batter over pineapple and sugar. Cook in oven at 325° for about 30 minutes or until golden brown. Cool a minute, run knife around side and turn onto large plate, so as to catch the juice from the bottom of the skillet.
Pour sugar over apples; let stand 30 minutes. Add oil and beaten egg. Sift flour, soda, cinnamon and salt. Add apple sugar mixture. Bake 25 to 30 minutes at 350° in greased and floured 8-inch square pan. Serve with whipping cream or frost with powdered sugar frosting flavored with lemon.
Mix first four ingredients well and add prunes and buttermilk with soda. Then add remaining ingredients. Bake in greased and floured tube pan for 1 hour at 350°. May be baked in two loaf pans, if desired. One for the freezer and one to eat now! Baking time should be reduced when using the two loaf pans.
Saute onion and mushrooms in margarine. Mix all remaining ingredients in well. Serve warm with Doritos or tortilla chips.
Bring large pot of salted water to a boil. Cut zucchini lengthwise into 1/8-inch thick slices. Parboil in 3 batches, 5 to 6 minutes. Remove from pot and drain well on paper towels. In large saucepan, saute onion and garlic in oil over medium-high heat until soft, but not brown, 6 to 8 minutes. Add spaghetti sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Combine the first 4 ingredients; cool. Pour in cold water in which yeast has been dissolved. Add beaten eggs. Add flour slowly. Knead until dough is ropy. Make out rolls; let stand 2 hours before baking. Bake at 400° until brown.
Fry meat (like for Sloppy Joes); drain very well. Return to frypan. Cut cheese in chunks to be put on top of meat. When melted, add both jars of taco sauce. Stir together. Serve warm.
Cut crust from bread. Cut each slice into 5 strips. Dry out in a 250° oven but do not brown. Heat peanut butter in oil; dip strips of bread in mixture, then roll in cracker crumbs. These keep well in freezer.
Soak carrots in ice water for 1 hour; drain and grate coarsely. Add remaining ingredients except sour cream. Mix lightly. Add sour cream and toss.
Cook oil, seasonings, garlic, onion, parsley and pepper until onions are clear. Add tuna, anchovies, clams and butter. Cook over low heat for 30 minutes. Serve over vermicelli or angel hair.
Put all ingredients in bowl and mix well. Pour into 2 small or 1 large pie crust. Bake at 350° until brown.
Cream butter and sugar together. Add flour, salt and baking soda mixture to ingredients. Then add 1 egg at a time. Blend in sour cream and then flavors. Bake at 325° for 1 1/2 hours.
Layer the ingredients in a baking dish as listed. Bake for approximately 2 hours in a 300° oven.
Brown beef; drain fat. Add all ingredients. Bring to boil. Reduce heat; simmer 1 hour.
Preheat oven to 325°. Cut bacon in half. Using two crackers, spread cream cheese on one cracker and top with the other; wrap 1/2 of bacon piece around sandwiched cracker. Place on a cookie rack in a shallow pan and put bacon wrap on top. Cook 15 minutes and turn bacon wraps over and cook an additional 20 minutes or until done.
In large salad bowl, combine all ingredients, except dressing. Pour salad dressing over. Toss lettuce mixture lightly with dressing. Sprinkle with salt and freshly ground black pepper to taste.
Chop peanuts on cutting board. Leaving bananas in peeling, gently wash and pat dry with paper towel. Carefully slit top of banana lengthwise, leaving 1 inch uncut at each end. Cut away 1/2 inch of peel on each with scissors forming a pocket. Put Cool Whip in a bowl. Scoop banana out of peelings with teaspoon. Add mix with Cool Whip. Mix with rubber scraper. Fill each peeling with 1/4 mixture. Sprinkle with 1/4 peanuts and cherry. Serve right away or refrigerate 1 hour. Fun to make with your child.
In large bowl, beat together sugar, egg and margarine. In a separate bowl, mix together Cool Whip, strawberries and pecans. Fold this mixture into sugar mixture. In a 9 x 13-inch pan make a layer with vanilla wafers. Pour 1/2 of strawberry mixture over this and make another layer of vanilla wafers. Pour remainder of strawberry mixture over this layer. Cover and chill overnight. Makes 15 servings.
Mix first 8 ingredients and bake at 350° until brown. Mix pineapple juice, sugar, vinegar, ketchup, ginger and Worcestershire sauce in a saucepan. Bring to a boil. Add cornstarch to thicken. Pour over meatballs and pineapple and return to oven for 10 to 15 minutes.
Cream margarine with confectioners sugar, then blend in vanilla, sifted flour and chopped pecans. Chill and then take out pieces of dough and roll into about the size of a walnut or mold into fingers. Bake on ungreased sheet for about 15 minutes at 350°.
Mix sugar, peanut butter and margarine in a large bowl; chill 30 minutes. Form into small balls. Melt wax and chocolate chips together in top of double boiler. When mixture is very hot, dip bottom half only of candy into chocolate. Place on waxed paper to cool.
Separate graham crackers into fourths, dividing along lines. Place in a single layer on an ungreased cookie sheet. Combine milk, brown sugar and margarine in a small saucepan. Bring to a boil, stirring until smooth. Boil 1 minute. Stir in wheat germ, coconut and cinnamon. Spread evenly over graham crackers. Bake for 7 to 8 minutes or until golden. Cool completely.
Cream ingredients together and pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix together soup, water and flour until smooth. Combine with remaining ingredients in covered roaster. Bake at 275° for 4 to 5 hours. Add about 1 cup frozen peas during last hour.
Mix first six ingredients together and reserve 1/2 cup for top of cake. Add remaining ingredients and mix well. Pour into greased 9 x 13-inch baking pan or 2 (9-inch) round pans. Sprinkle the 1/2 cup reserved crumbs on top. Bake at 350° for 30 minutes. Serve with whipped cream or ice cream.
Layer squash and sprinkle with salt until all squash are in a large container. Cover with cold water and soak overnight. Drain squash. Combine squash with all other ingredients and boil 3 or 4 minutes. Seal in hot, clean jars.
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish-brown (the color of a penny). Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Add seafood and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in file. Yield: About 6 quarts.
Cook macaroni until done. Put in baking pan with other ingredients. Bake at 350° until done.
Cream together the cheese and butter. Stir in vanilla and powdered sugar, a little at a time, beating until smooth.
Heat pineapple and sugar until warm. Soften gelatin in 1/4 cup cold water. Stir into pineapple mixture. Add lemon and cherry juice. Set aside to cool.
With electric mixer, cream: cream cheese and juices. When creamy add marshmallow cream and mix. While mixing add Cool Whip. Serve with fresh fruit like: grapes, apple slices, strawberries, pineapple chunks, melon cubes, peach slices, banana chunks. Dip fresh fruit in orange juice to keep from turning brown.
Place mushrooms, onion, celery and butter in a 3-quart casserole. Cook, covered, on High for 2 to 3 minutes or until tender. Stir in stuffing mix and enough broth to moisten. Stuffing should be very moist. Spread stuffing evenly in casserole and cook on High for 2 to 4 minutes. Let stand, covered, 5 minutes before serving. Serves 4.
Mix ground beef, crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce. Make into meatballs. Brown in shortening. Remove from skillet and pour off fat. Heat chili sauce and jelly until jelly melts. Add meatballs. Simmer uncovered for 30 minutes.
Cook spinach according to package directions. Drain well and set aside. Saute onions in butter until soft. Add spinach. Cook and stir over medium heat, about 3 minutes. Blend in salt, pepper and nutmeg. Set aside. Combine eggs, half and half and bacon bits and blend well. Stir in spinach and cheese. Spoon into pie crust or tart shells. Bake at 375° for 35 to 40 minutes (20 minutes for tarts).
Cream butter and sugar; add eggs (well beaten), then add nuts and pineapple. (At this point, original recipe says: "line a cracker box with wax paper"). Then pour 1/2 of this mixture over two layers of vanilla wafers or sugar cookies which have been placed in bottom of pan. Add another layer of cookies, then the remainder of the mixture.	Cover with another layer of cookies and let mold for 48 hours in the refrigerator, then cover top	with whipped cream. Slice and serve.
Cook deer steak in pressure cooker for about 15 minutes. Let cool. Cut up into small pieces. Spread evenly in a 9 x 9-inch baking dish. Spread on top of deer steak the salt and pepper, chicken soup, broccoli soup and Stove Top dressing. Bake in a 350° oven for about 20 minutes.
Cream butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Shape into small balls. Bake on ungreased cookie sheet at 325° for about 20 minutes. Cool slightly. Roll in confectioners sugar. Makes about 5 dozen.
Grind first 4 ingredients. Put salt on mixture; let stand 2 hours. Drain 2 hours or overnight. Add remaining ingredients and cook up all together and can. Makes about 5 pints.
Dissolve gelatin in water and let partially jell. Add the next 4 ingredients and let congeal until firm.
Saute apple and onion in a little butter in the bottom of a heavy saucepan. Then add the other ingredients and simmer until thickened.