HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In a large mixer bowl, blend first 4 ingredients until moistened. Beat 2 minutes at high speed. Pour into pan. Reserve 1 cup cherry fruit filling for topping. Spoon remaining cherry fruit filling over cake batter. Gently swirl through batter to marble. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool. Spread filling over cake. Top with whipped topping.
Soak sliced cucumbers in cold water to which lime has been added, for 24 hours. Drain and soak in clear cold water for 4 hours; changing water every hour and draining. Mix sugar, vinegar and a small box of pickling spices. Bring to a boil; pour over cucumbers. Let stand overnight. Boil one hour; add a few drops of coloring. Put in jars and seal.
Add the soda to the sour milk and mix. Add the remaining ingredients into the bowl without mixing, then beat well. Bake at 350° until done.
Heat oven to 325°. In oven, melt margarine in a 9 x 13-inch pan. Mix ingredients and pour into buttered pan. Bake eggs about 35 to 45 minutes. Let stand 5 minutes before cutting.
Cream shortening and sugars thoroughly. Beat in eggs and flavorings. Add oats; let stand awhile. Sift together dry ingredients. Add to creamed mixture. Fold in fruit, nuts or chips. Drop by teaspoonful onto ungreased sheet.	Bake at 350° for 12 to 15 minutes. Makes 8 1/2 dozen.
Beat oil, sugar and eggs until smooth. Blend in nutmeg, salt, pumpkin and water. In a separate bowl, mix flour and baking soda. Gradually stir into pumpkin mixture and blend well. Fold in raisins. Pour batter into 2 greased loaf pans. Bake for 1 hour at 350°.
Melt butter and cool to room temperature. Add sugars and mix well. Add remaining ingredients in order, stirring after each addition. Use ice cream scoop, 6 scoops per cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix and let stand, for 2 min. Add large cool whip. Pour into 2 graham cracker crusts and chill.
Mix the lemonade, sugar, cranapple juice and pineapple juice together. Just before serving, add the lemon-lime drink. Serve over ice cubes or ice ring made with the fruit of your choice.
In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano and pepper until blended. Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil. Stir in the pasta. Reduce heat; simmer, uncovered, for 12 to 15 minutes or until pasta is tender. Yield: 9 servings.
Cream the cream cheese with powdered sugar and vanilla. Fold in Dream Whip. Pour into graham cracker crust. Add blueberries, cherries, etc., on top.
In a large bowl with electric mixer, beat whole eggs, sugar, corn syrup, maple syrup, margarine and salt. Add vinegar and vanilla and beat well. Using a large wooden spoon, stir in oats and pecans. Pour into prepared pie crust. Bake at 450° for 5 minutes, then reduce heat to 300° and bake for 35 minutes. Cool before serving.
Brown ground beef and onions in large pan. Add ketchup, tomato sauce or paste, mushroom pieces, bay leaf, oregano and salt. Simmer 3 hours.
Combine ingredients in a medium bowl. Blend well. Refrigerate before serving. Serve with chips and/or cut fresh vegetables.
In a 13 x 9-inch baking pan, bake cake mix as directed. Then cool. Whip (room temperature) cream cheese. Add to it the prepared vanilla pudding. Spread this mixture over top of cake. Refrigerate for 30 minutes. Spread drained pineapple on top of pudding-cream cheese mixture. Top with Cool Whip. Sprinkle top with walnuts.
Beat the eggs very lightly in a bowl. Add the remaining ingredients, except the butter. Melt the butter in a 9-inch skillet or omelette pan, letting it heat until it has a nutty fragrance, but it is not browned. Pour the egg mixture into the pan; cook over low heat until lightly browned, pulling the mixture from the sides of the pan with a fork as it cooks. Turn and brown lightly on the other side. Serves 4.
Brown meat, onion and garlic powder. Pour off grease. Add tomatoes, tomato sauce, water and seasonings. Boil noodles for 10 minutes, drain and rinse with cold water until noodles can be handled. Arrange in a baking dish a layer of noodles, layer of meat sauce and layer of cheese. Repeat layers. Top with ripe olives (optional). Bake in oven for one hour at 350°.
Brown meat slowly on all sides in hot Wesson oil. Remove meat and lower heat. Add garlic and next 8 seasonings. Simmer about 5 minutes, being careful not to burn. Return meat. Mix tomato paste with water and pour over meat. Bring to a full boil. Lower heat and cover loosely. Simmer slowly about 2 to 3 hours, turning meat occasionally. When meat is tender, cook noodles and drain. Slice the roast and arrange with noodles. Cover with the sauce. Sprinkle with the cheese and chives. Yields 6 servings.
In 1 bowl combine strawberries, eggs and oil. In another bowl combine flour, sugars, nuts and cinnamon. Mix all ingredients together and pour in greased and floured loaf pans. Bake at 350° for about 1 hour.
For Dip: In large mixer bowl combine the drained spinach, cream cheese, milk, minced garlic, shredded lemon peel, lemon juice, Worcestershire sauce, 1/4 teaspoon salt and hot pepper sauce. Beat with an electric mixer on medium speed until combined. Stir in sliced green onion; cover and chill mixture until serving time.
Thaw fish. Turn under thin edges in a 12 x 7 x 2-inch baking dish (8 x 8 x 2-inch low wattage oven). Brush fish with buttermilk. In a small bowl, cook margarine 30 seconds or until melted. Stir in stuffing mix, salt and pepper. Spoon stuffing over fish. Cook fish, uncovered, 4 to 7 minutes (7 to 9 for Low) or until fish flakes easily. Give dish 1/2 turn after 3 minutes.
In a glass bowl, mix sugar, peanuts and syrup. Stir. Put in microwave on High for 3 minutes. Stir well. Put in microwave on High for 4 minutes. Add oleo and vanilla. Stir well. Microwave on High for 2 minutes. Add soda; stir well but hurry. Pour on a greased cookie sheet.
Cream orange juice and margarine. In a separate bowl mix pecans, vanilla wafers, 1 box powdered sugar and coconut. Slowly add to orange juice mixture. Refrigerate for 30 minutes. Form into balls, roll in remaining sugar and refrigerate.
Combine all ingredients. Sprinkle with chopped nuts. Bake at 450° for 15 minutes. Serve hot with your favorite dipables.
Break head of cauliflower into small pieces in bottom of bowl. Break lettuce into bite-sized pieces and put over cauliflower. Add chopped onions and bacon. Sprinkle sugar over bacon. Add layer of cheese, top with mayonnaise. Spread to seal. Chill. Toss before serving.
Arrange fillets in one layer in greased shallow pan. Pour undiluted soup evenly over fillets. Sprinkle with cheese. Bake about 15 minutes at 350°. Serves 4.
Cook broccoli according to package directions. Drain water from broccoli. Cook rice. (I cook the rice in 2 cups water; bring to a boil, cover, reduce heat and cook for 20 minutes.) Drain the water from the rice if necessary. Saute the onion in butter in a 2 1/2-quart casserole dish. Add all ingredients to the onions. Cook until cheese is bubbly on top. (I like to cook mine at 300° for about 20 to 30 minutes.)
Mix soups and potatoes. Fold mixture into greased baking dish. Spread with softened Cheese-Whiz. Top with sour cream. Sprinkle shredded cheese on top, if desired. Bake uncovered at 350 degrees for approximately 45 minutes.
Mix together and store in sealed container. Add 3 to 4 tablespoons to cup of hot water (add more to taste).
In large bowl combine all the vegetables. In a medium saucepan, bring remaining ingredients to a boil. Boil for two minutes, stirring occasionally. Pour over ingredients; stir gently. Cover and chill overnight. Stir again; drain before serving. Yield: 12 to 18 servings. This makes a nice salad for potluck suppers.
Dissolve soda in persimmon pulp and set aside. Sift together flour, cinnamon, cloves, nutmeg and salt. Cream together margarine and sugar until fluffy, then beat in egg. Stir dry ingredients and persimmon mixture into creamed mixture. Stir in nuts and raisins. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 300° for 10 to 12 minutes. Makes about 6 dozen.
Mix together Crisco oil, eggs, sugar, flour, salt and soda. Fold in nuts and apples. Bake in a 3-quart pan for 1 hour at 300°.
Melt butter; add sugar and stir to dissolve. Set aside to cool. Blend in eggs, flour, chocolate chips and nuts. Turn the mixture into greased and floured pans. Bake at 350° for 25 to 30 minutes or until done. Cool and cut into squares.
Mix pudding, dry, into Cool Whip and set aside. In a large bowl, place 3 ingredients: pineapple with juice, pecans and marshmallows. Stir in Cool Whip mix and let stand in refrigerator overnight.
Combine all ingredients, mixing well. Make a day ahead to allow flavors to blend. Chill well. Serve with fresh vegetables or potato chips. Makes 2 cups.
Put jelly in glass bowl in microwave for 1 to 2 minutes. Add mustard. Heat until hot. Serve hot with sliced, baked ham.
Mix together cream-style corn, milk, chopped onion and green pepper. Separate egg yolks from whites. Beat whites until stiff. Add seasoned bread crumbs to mixture until it thickens. Add butter (3 to 4 Tbsp.) and add yolk. Mix together well. Fold in egg whites. Sprinkle bread crumbs on top. Bake at 325° or 350° until top is brown, approximately 45 minutes.
Mix together sugar, cream of tartar and water. Bring to a hard boil. Add crackers and boil 2 minutes. Pour into pastry lined pie pan. Sprinkle with brown sugar and cinnamon. Dot with butter. Add top crust. Bake as usual.
Combine sugar, lemon juice, and sour cream in a medium bowl. Add radishes, apple, and cucumber, toss to coat completely. Add in salt, pepper, and dill. Toss. Chill and serve.
Cook beef in butter until crumbly. Add salt, sugar, pepper, garlic and tomato sauce. Cook over low heat for 15 to 20 minutes. Cook noodles; drain. Chop green onions (use tops, too) and mix with sour cream and cream cheese. After meat sauce has cooled, grease 2-quart casserole and alternate layers: first, noodles; second, cheese mixture; third, meat sauce. Top with grated cheese. Bake at 350° for 20 to 30 minutes, until bubbly. Serves 6 to 8.
Pound very thin veal cutlets thinner between 2 pieces of wax paper with flat side of mallet or cleaver. Beat egg with salt and pepper. Dip cutlets in egg, then in bread or cracker crumbs. Saute slowly in butter until delicate brown. Arrange in shallow baking dish; cover with thin layer of cheese. Bake in preheated 375° oven until cheese is melted. This should be served right away before cheese hardens. Serves 4.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar, salt and margarine; blend well. Press into ungreased 15 x 10-inch jelly roll pan. Bake at 350° for 10 to 12 minutes. Sprinkle nuts over partially baked crust. In small saucepan, combine corn syrup, margarine, water and butterscotch chips; boil 2 minutes, stirring constantly. Pour cooked mixture over nuts. Return to oven and bake 10 to 12 minutes or until golden brown. Cool completely; cut into bars.
Beat eggs, oil and vanilla until thick and foamy. Stir in zucchini. Mix in remaining ingredients. Blend well.
Mix sugar and flour. Add beaten eggs until smooth. Add milk and stir well. Cook (boil) until thick. Add butter and vanilla. Pour in pie shell.
In a large bowl combine first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes.
Mix sugar and water. Cook until clear (do not stir) and full of little white bubbles. Beat egg whites until in peaks, then pour syrup slowly, beating until it holds its shape. Great for icing of coconut cake.
In a small bowl, combine milk and salsa. Coat a slow cooker with non-stick cooking spray. Transfer the milk and salsa mixture into the slow cooker. Stir in cream cheese, crab, onions, and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes.
In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.) Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil. Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly. Add the chicken pieces to the mixture. Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Cook until chicken is heated through, about 5 minutes. Stir in the avocado and serve on toast! Voila!
In a large bowl, combine onion, green pepper, celery and imitation crab meat. In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper. Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.
Preheat the oven to 400 degrees F (200 degrees C). Place squash in the preheated oven and bake until easily pierced with a knife, 45 to 60 minutes. Cut baked squash in half lengthwise, remove seeds with a spoon. Remove meat from skin and place into a serving bowl. Mash squash with butter, brown sugar, cinnamon, and salt.
In a large bowl, mix together ground turkey, onion soup mix and steak sauce. Shape into 4 patties. Heat a large skillet over medium heat, and lightly coat with cooking spray. Cook burgers 4 minutes on each side. Serve on hamburger buns.
In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside. In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft. Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly. Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts. Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans. In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla. Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips. Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended. Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top. Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper. Arrange the tomato slices on the prepared baking sheet. Top each slice with ricotta cheese; sprinkle the Italian seasoning over the ricotta cheese; place under the preheated broiler until the cheese begins to brown, about 5 minutes. Spread 1 tablespoon of mayonnaise on each of 2 slices of toasted multigrain bread. Top the remaining two pieces of toast with the slices of provolone cheese. Then arrange the broiled tomatoes on the provolone cheese. Complete the sandwich by placing the bread with the mayonnaise atop the tomatoes.
Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray. Combine yellow cake mix, eggs, water, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely, about 25 minutes. Combine heavy cream, 1/2 cup plus 3 tablespoons cocoa powder, and sugar in a chilled glass or metal bowl; beat with an electric mixer until soft peaks form. Spread over cooled cake. Freeze cake until whipped cream layer is firm, about 1 hour. Sprinkle confetti candy on top.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter. Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk. Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine. Select the Dough setting and press Start.
Preheat an outdoor grill for high heat and lightly oil grate. Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill. Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl. Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out the excess. Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in the vanilla, and leave the mixture to cool slightly. Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour. In a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. Add the cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles. Bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. Check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it's completely cooled as this cake is very fragile.
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes. In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes. Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough, form into rounds and let rise again until doubled, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.
Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl. Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss. Add goat cheese and serve warm or room temperature.
Preheat the oven to 400 degrees F (200 degrees C). Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds. Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart. Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork. Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes. Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.