HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line cookie sheet with plastic wrap. Drain fruit well. (Note: Frozen fruit may be used, thawed and drained.) Put fruit in a processor. Blend to a fine puree. Spread the puree on the plastic covered cookie sheet, leaving the edges untouched. Place cookie sheet in oven at the lowest possible setting (approximately 150°). Leave in oven overnight or all day or until the fruit is dry. Roll up the fruit in the plastic wrap and cut in desired size.
Mix dry ingredients. Pour in milk and oil; mix well. Pour into gallon container with lid to fit loosely. Refrigerate at least 4 hours. Flour board, roll out and cut like biscuits. Bake at 450° for 15 to 20 minutes. Dough keeps 2 weeks in refrigerator.
Pour 1 cup hot water	over dates. Let stand for 15 minutes. Cream butter and sugars in bowl. Add eggs. Add orange juice. Add	dates, gumdrops and orange rind; mix well. Add mixture of	flour, baking powder, soda and salt; mix well. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool in pans for 3 minutes. Remove from pans and cool completely.
Put pecans and coconut in bottom of 10 x 13-inch pan. Mix cake mix according to package directions and pour over nuts and coconut. Melt butter and cream cheese enough to mix in powdered sugar. Pour over cake mixture. Bake at 350° for 60 minutes or until done.
Mix together and put into baking dish (13 x 9-inch). Bake at 425° for 15 minutes or until set (can be done day before).
Combine all ingredients into a large mixing bowl, except raisins and nutmeats. Mix at medium speed with electric mixer 3 to 4 minutes. Stir in raisins and nutmeats. Drop by large teaspoonfuls on greased cookie sheet. Bake at 350° for 12 minutes.
Cream first 6 ingredients. Mix dry ingredients. Blend dry ingredients into cream mixture. Stir in chips. Shape into 1-inch balls. Gently push M&M's in center. Don't press deep. Bake at 375° for 8 minutes.
Mix all ingredients. Place in baking dish lightly sprayed with Pam or Wesson light. Bake at 350° for 20 to 30 minutes or until lightly brown and bubbly.
Mix all dry ingredients together in mixing bowl. Add eggs, oil and milk. Mix until there is no lumps. Pour into a well oiled big iron skillet. Bake at 425° for 20 to 25 minutes until top is golden brown. My children's favorite.
Brown meat and onion. Add ketchup and tomato sauce. Heat. Put into casserole dish. Cut cheese into strips; spread over mixture. Top with biscuits. Bake at 400° to 425° for 20 to 25 minutes.
Mix all together. Put in casserole dish. Bake at 350° until cheese melts.
Mix pudding and milk together until thick, then add sour cream and Cool Whip. Layer wafers and bananas. Put pudding between each layer.
Mix Chex, Bugles, pretzels, nuts and peanuts in a large roasting pan. Mix oil, sauces, margarine and salts together and blend. Pour over ingredients in pan. Bake at 225° for 1 1/2 to 2 hours. Stir mixture every 20 minutes. Add additional seasonings to taste. Keeps well for several weeks in an airtight container.
Preheat oven to 325°. Make a deep slit in back of each chop or pork loin. In large saucepan, melt butter; add onion, celery, garlic and fennel seeds. Cook 5 minutes or until vegetables are tender; stir in Tabasco sauce and salt. Add stuffing mix, oysters and oyster liquid; toss to mix well. Stuff cornbread mixture into slits in pork. (Any leftover stuffing may be baked in covered baking dish during last 30 minutes of roasting). Place meat in shallow roasting pan. Cook 30 to 35 minutes per pound or until meat thermometer inserted into meat registers 170°. Remove to heated serving platter. Allow meat to stand 15 minutes before serving.
Mash noodles in chicken soup as fine as possible. Use a blender if you have one. Combine all ingredients and spoon into baking dish. Bake 1 hour at 350° or until done. It will be quite soft when it comes from oven, but firms as it cools.
Cook sugar, cream of tartar, lemon juice, cloves and water to 300°. Add food coloring. Dip apples.
Brown beef and onion. Drain. Add water and seasoning mix. Layer in order: refried beans, meat, taco sauce and cheese. Bake at 400° until bubbly. Serve with tortilla chips, sour cream and black olives.
Peel and cut pears, onions and bell peppers; grind in food chopper or blender. Drain water or juice in a large saucepan.
Separate cauliflower and broccoli into flowerets. Peel stem for tender greens. Combine with red onion and grated cheese. Mix sugar, mayonnaise, salt and bacon and add to veggies. Mix well. Refrigerate several hours to blend flavors.
Mix Crisco oil, dill, garlic and Ranch salad dressing over Buckeye Soup N Chili Crackers. Mix well and let set for at least 1 hour. Great for snacks or used in soup or chili.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup all-purpose flour. Sprinkle 2 tablespoons water over mixture mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip 12 x 3-inches.
Heat oven to 375°. Mix both sugars, margarine and egg in large bowl with a wooden spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
In medium bowl, combine pineapple, onion and mint; mix well. Serves 6.
Boil and bone 4 chicken breasts. Line bottom of ungreased 9 x 13-inch glass dish with chicken. In separate bowl mix together undiluted soup and sour cream. Pour soup-sour cream mixture over the chicken and spread evenly. Crush Ritz crackers finely and spread over all. Dot the top with margarine. Bake at 325° until heated through.
Combine eggs, sugar, vanilla and butter in large bowl. Combine dry ingredients and stir into sugar mixture. Coarsely chop Snickers bars and fold into batter. Spoon into greased and floured 13 x 9 x 2-inch pan. Sprinkle with finely chopped chocolate bars. Bake at 350° for 30 to 35 minutes.
Spray a 9 x 13-inch pan with Pam. Sprinkle coconut evenly over bottom of pan. Sprinkle chopped nuts over coconut. Mix German chocolate cake mix according to directions on box and pour over nuts.
Pour milk into bowl. Add pudding mix. Beat with a wire whisk until well blended, about 2 minutes. Stir whipped topping into pudding very gently with a rubber spatula until mixture is all the same color. Spread on cake or cupcakes. Keep refrigerated until ready to serve.
Slice Hawaiian bread in 1-inch thick slices and then in half. Beat eggs, milk, vanilla and cinnamon together. Dip bread in batter and fry in butter on both sides until done. Serve with syrup. Scrumptiously delicious.
Beat pudding, milk and sugar until smooth. Fold in Cool Whip. Butter 9 x 13-inch pan lightly. Line bottom with graham crackers, then layer half of pudding, another layer of crackers, remainder of pudding, top layer crackers. Warm icing in microwave 1 minute and pour on top. Refrigerate.
Place rhubarb in 9 x 13-inch baking pan. Sprinkle with sugar and gelatin, then with dry cake mix. Pour water over mixture. Bake 1 hour at 350°.
In large electric mixer bowl, place the 1 tablespoon sugar, yeast and lukewarm water. Let yeast dissolve. Add all other ingredients, adding flour gradually, beating constantly on low speed. Add flour to make a stiff dough. Let dough rise until double in size. Make out rolls in your favorite size. Brush tops with butter. Freeze on cookie sheet. The next morning, place in Ziploc bag. When ready to bake, take rolls out and let them double in size. Bake at 350° until brown.
Melt oleo in a 13 x 9-inch baking pan. Add graham crackers, then add other ingredients in the order given. Bake at 350° for 30 to 35 minutes.
Drain beans and corn. Combine. Add seasoning, butter and milk. Heat very slowly in saucepan.
Bring to a full boil, first 4 ingredients. Then pour over last 3 ingredients and mix and press into a buttered 9 x 9-inch pan and chill. Garnish with M&M pieces. Double for a 9 x 13-inch pan.
Mix milk, egg and oil. Put dry ingredients in bowl and add liquid mix. Stir quickly. Fill greased muffin pans 2/3 full. Bake 15 to 20 minutes in 425° oven.
Boil chicken with bell pepper, onions and celery. Debone cooked chicken. Cook spaghetti or vermicelli in chicken broth. Combine chicken broth and spices with spaghetti. Add chicken soup and mushroom soup. Add grated cheese to this. Mix well. Place in baking dish. Add cheese to top of mixture in baking dish. Bake at 350° to 400° for 30 minutes or until cheese melts and mixture is slightly brown.
Pour lemon-lime soda in blender and sprinkle with gelatine. Soften for 1 minute. Heat orange soda to boiling, add to blender and run until gelatine is dissolved. Add remaining ingredients except pineapple. Run until smooth. Pour into bowl and chill until consistency of unbeaten egg whites; stir in pineapple. Pour into mold and chill until set. Whole recipe equals lunch portion of cheese and one fruit. (Could also count towards dinner protein.) Could use diet ginger ale in place of lemon-lime soda.
Heat oven to 350°. Grease 13 x 9-inch pan. In small saucepan, melt chocolate chips and margarine over low heat, stirring occasionally. Spread evenly over bottom of greased pan. Refrigerate until set.
Layer croutons, ham and cheese in 9 x 13-inch baking dish. Combine eggs, milk, mustard, mushrooms, onion, salt and pepper in bowl. Mix well. Pour over layers. Chill overnight. Bake at 325° for 45 minutes. Yield: 12 servings.
Drain and flake salmon; remove skin and bones. Combine salmon, cream cheese, lemon juice, horseradish and salt. Mix thoroughly. Chill about 4 hours, then roll in small balls. Combine 1/4 cup chopped pecans and 3 tablespoons parsley flakes. Roll balls into nut mixture and chill well before serving.
Mix all ingredients together and beat with spoon. Drop batter by teaspoon into boiling water (salted) or chicken broth. After a few minutes, drain and rinse dumplings with cold water.
Heat oven to 375°. Lightly grease baking sheet with butter flavored Crisco. Combine Crisco, brown sugar, egg and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes on cooling rack. Makes about 2 1/2 dozen cookies.
On top of stove, cook milk, sugar, eggs, yolks, vanilla and dates. Add cornstarch to thicken pudding.
Brown meat with onion and bell peppers in skillet; drain. Cook 1 package of noodles in salty water; add meat to noodles. Layer in casserole dish with corn and English peas. Pour tomato sauce over mixture. Top with shredded cheese. Bake at 350° for 25 minutes.
Add salt to margarine. Dip chicken into margarine; coat with potato chips. Place skin side up in baking pan. Bake in preheated 350° oven for 1 hour to 1 hour and 15 minutes or until chicken is tender.
Boil 3/4 cup of water. Mix 1/4 cup of cold water with 1/4 cup cornmeal. Stir into boiling water and cook 10 minutes. (Microwave, if desired.) Blend the cashews, pimientos, salt, onion powder, garlic and dill. Add cooked mush gradually. Add lemon juice.
In small mixing bowl, combine flour, softened margarine and 1 cup pecans with pastry blender until crumbly. Pat into a 9 x 13-inch baking pan to form crust. Bake for 20 minutes at 350° and set out to cool.
Mix together. Put in a buttered casserole dish and bake at 350° for 30-45 minutes.
Dissolve gelatin in boiling water. Add remaining ingredients. Pour into a ring mold sprayed with nonstick spray. Chill until firm.
Place sugar, corn syrup and water in 2-quart saucepan. Cook over low heat until sugar is dissolved. Insert candy thermometer and cook without stirring to 265°. Add butter (be sure not to use margarine) and continue cooking to 290°. Remove from heat and add vanilla. Drop by small teaspoonfuls onto greased (butter is best) cookie sheet (make cookies about the size of a quarter). When cool, remove from pan and store in airtight container.
Shred fine cabbage, carrot and onion. Combine with mayonnaise (salad dressing won't work), sugar, salt and pimentos; mix well. Store in refrigerator at least 2 hours.
Mix sausage, sugar and spices. Boil raisins in water until only 1 cup of fluid remains from original 2 cups. Add soda to 1 cup of fluid from raisins. Add to sausage mixture. Add flour and mix well. Add raisins, nuts and dates. Mixture will be very stiff. Grease and flour a 10-inch tube pan. Bake at 325° for 1 1/2 hours.
In heavy saucepan, stir together sugar and cocoa powder. Stir in milk. Add butter or margarine and corn syrup. Bring to boiling, stirring occasionally. Boil vigorously for 3 minutes. Remove from heat. Stir in peanut butter, then rolled oats. Beat until slightly thickened. Drop from a spoon onto waxed paper. If mixture spreads too much, beat a little longer. Cool.
Mix all ingredients with electric mixer. Form into ball and put on plate. Refrigerate. Serve with your choice of crackers (Ritz crackers taste great).
Heat oven to 325°. Grease and flour 10-inch tube pan. In large bowl, combine butter and sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in coconut extract. In medium bowl, combine flour, baking soda and salt. Mix well. In small bowl, combine sour cream and orange juice. Blend well. Add about 1/3 of flour mixture to butter mixture. Blend well. Add about half of sour cream mixture. Blend well. Repeat with half of flour mixture, remaining sour cream and remaining flour. Stir in coconut. Pour batter into tube pan that has been greased. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes. Remove from pan to wire rack.
Arrange in layers. Top with cracker crumbs and bake in slow oven for 30 to 45 minutes.
Cover chicken with water in large roasting pan. Season with salt, pepper and 2 bouillon cubes for every cup of water used to cover chicken. Bake in oven at 400° for 3 1/2 hours. Remove chicken from broth; cool and bone out.
Combine mayonnaise, pickles, salt, black pepper and sugar in a bowl. Shell eggs; cut in halves. Spoon out and combine yellow yolks with mixture in bowl. Stir until completely smooth. Spoon mixture into halved eggs. Let chill for a half hour. Makes 4 to 6 servings.
Mix salmon, milk and crumbs; add beaten eggs. Add onion, parsley, lemon juice, salt and pepper. Pack in greased loaf pan; bake in moderately hot oven (375°) for 40 minutes. Serves 4 to 6.
Beat the cream cheese and sugar until blended. Add fruit; fold in Cool Whip. Mix together and freeze. Will serve 6 or 8.
Quarter biscuits. Place half of the biscuits in well-greased Bundt pan. Mix other ingredients; pour half mixture over biscuits. Put other half of the biscuits in pan. Pour remainder of mixture over top.
Bake potatoes at 400° for 60 to 70 minutes. Cool before cutting in half. Scoop out potato center into a large mixing bowl. Add a half cup of grated Cheddar cheese and a quarter cup of bacon crumbs. Add enough milk to help this mixture blend or add 1 cup of sour cream with a quarter cup of chopped chives. Blend. Or add your favorite combinations. Put mixture back into potatoes and bake at 450° for about 30 minutes or until tops of potatoes get slightly browned. Serves 8.
Place pot roast in 9 x 13-inch pan. Add cut potatoes and carrots (enough for the number you want to feed). Sprinkle dry onion soup mix over the top of the meat. Add water to vegetables. Cover tightly with foil and bake at 250° for 4 hours.
Mix cornstarch and sugar in pan. Add water and cook over medium heat until clear. Add jello. Remove from heat and cool. Place fresh-cleaned strawberries in baked pie shell. Pour cooled strawberry filling over. Refrigerate about 3 hours. Serve with Cool Whip or whipped cream.
Preheat oven to 350°. Mix all the ingredients. Beat on medium speed 1/2 minute. Bake for 55 to 65 minutes. Cool before slicing.
Bring Karo syrup and sugar to a boil, then add peanut butter. Stir to mix well and add Rice Krispies. Press into cake pan. Melt milk chocolate in microwave for 2 minutes. Spread over mixture.
Mix all together and place in greased muffin tins. Bake in preheated 400° oven about 20 minutes.
Cook carrots tender-crisp. Cut into lengthwise strips. Combine rest of the ingredients in a skillet; heat. Stir until bubbly. Add carrots; cook and stir 2 minutes, until glazed.
Mix ingredients and form into roll. Refrigerate. Slice thin and place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until brown.
In a microwave-safe bowl, melt butter. Add brown sugar and eggs; mix well. Add flour, baking powder, baking soda, salt, vanilla and chocolate chips. Put into a 9 x 13-inch pan and bake at 350° for 20 to 25 minutes.
Whip butter and cheese till fluffy. Add sour cream and green onion to mixture. Beat with electric mixer till blended.
Preheat oven to 350°. Mix first 3 ingredients and set aside. Combine cake mix and sugar. Add oil and sour cream. Blend. Add eggs, one at a time. Mix well. Pour 1/2 of mixture into greased and floured pan. Sprinkle 1/2 of first mixture over the batter. Pour in remaining batter and top with rest of first mixture. Bake for 1 hour.
Combine flour, salt and pepper. Dredge meat. In a large, heavy skillet over high heat, brown meat on all sides in butter and oil. This will have to be done in several batches, adding butter and oil as needed.
In a 9 x 13-inch pan, pour pineapple with juice in bottom of pan. Spread the cherry pie filling over this. Sprinkle the dry cake mix over the pie filling. Sprinkle the nuts over the cake mix. Bake at 350° for 45 minutes.
In greased 6-cup souffle dish, combine crackers, cheese and mushrooms. In medium bowl, mix eggs, milk, onion powder, parsley flakes and poultry seasoning. Pour over mixture in souffle dish and stir. Bake for 50 minutes or more at 350°.
Mix your cake mix and bake; after baked, poke holes throughout cake. Mix strawberry jello with pop; pour into cake letting it soak through all of the holes. Refrigerate until it sets up. After it sets up, take the Cool Whip and box of pudding and mix together. When cake sets up, put the Cool Whip-pudding mixture on top. It is simply delicious.
Marinate chicken in soy sauce and ginger 30 to 40 minutes, stirring occasionally. In nonstick wok or skillet, heat oil over high heat. Add marinated chicken and stir-fry for 2 minutes. Using a slotted spoon, remove chicken, leaving juices in the pan. Add peppers, mushrooms and onions and stir-fry for 1 minute. Add pineapple and chicken and stir-fry another 2 to 3 minutes. Vegetables should be tender-crisp.
Saute ground beef and drain. Add remaining ingredients. Simmer about 25 minutes or until potatoes are tender.
Wash and hull berries. Pour boiling water over. Let stand until water is pink, less than 5 minutes. Put in colander and drain. Put berries on to cook 3 minutes, without sugar or water (3 minutes from boiling point); stir occasionally. Add 3 cups sugar; boil 3 minutes. Add 3 more cups sugar; boil 3 more minutes.
Cook all ingredients 2 to 3 hours. About 1 hour before serving, add one package frozen mixed vegetables and 3 diced potatoes. Salt and pepper to taste.
Combine ingredients and boil until it will crack on a toothpick when placed in cold water, like ice. Place on a greased platter or marble slab and let cool until a dent can be made in it when pressed with a finger. Gather in a lump and pull with fingertips until light and porous. Roll in long, thin strips and cut in 1-inch pieces.
Pour into greased cake pan. Leave in refrigerator overnight. Heat oven to 350°. Put slices of Velveeta cheese on top. Bake 1/2 hour and serve.
Brown and drain ground beef and onion. Add corn, beans, chiles, tomatoes, Taco seasoning, Ranch dressing mix and water. Simmer and serve with cornbread.
Simmer beans, chili and Velveeta cheese 30 minutes. Dice tomatoes, onions, lettuce, olives, jalapenos and grated cheese. Add whipping cream to bean mixture and simmer 10 minutes. Layer chips on plate and add bean and chili mixture. Top with condiments. Fast and feeds a large group!
Sift together flour and sugar. Blend in butter. Add nuts. Lightly spray baking dish with Pam. Press dough into bottom of pan. Bake at 350° (325° for glass pan) until lightly browned.
Preheat oven to 375°. Grease a 2-quart casserole; set aside. Boil potatoes in water until tender, 15 to 20 minutes. Drain. Place in large bowl and mash. Add butter, lemon and vanilla extracts, cinnamon, nutmeg, milk, sugar and coconut. Mix thoroughly. Add eggs, stirring until well blended. Pour into casserole. Bake, uncovered, for 45 minutes. Let cool about 30 minutes. Serves 8.
Mix all ingredients except cabbage and hold out 1/2 can of tomato sauce. Core heads of cabbage. Put in boiling water and cook until limber. Drain and cool. Peel off large veins. Place meat on cabbage leaves and roll up. Place in pan and cover with the other tomato sauce that has been thinned down with some water. Cover and cook about 2 hours at 325°.
Preheat oven to 350°. In 9-inch round layer pan, blend 1/4 cup butter and brown sugar. Place in oven for 5 minutes to soften. Remove from oven; add pineapple and coconut. Mix and spread in even layer over melted mixture in bottom of pan. Set aside.
Saute 2 slices bacon. Add 1/4 cup chopped onion and continue to saute. Drain fat. Combine bacon, onion, beans, catsup, brown sugar, Worcestershire sauce and dash of garlic powder. Bake in casserole at 375° for 45 minutes. Stir occasionally.
Beat egg whites until stiff. Fold in (don't beat) sugar, pecan pieces, cracker crumbs, baking powder and vanilla. Pour into buttered pie pan and bake at 325° for 30 minutes. Cool completely. Cover top with whipped cream and let stand for 4 to 6 hours. Keep refrigerated. (This recipe came from a Texas cousin who is an excellent cook.)
Prepare pie crust. Bake at 450° for 8 to 12 minutes. Remove from oven and cool.
In double boiler, combine sugar, flour and cocoa. Stir well. Add in milk, beaten eggs and salt. Stir thoroughly. Make sure no lumps in mixture. Constantly stir mixture until thickens, approximately 20 minutes. Take off heat. Add vanilla and butter, blended well. Pour into all ready baked pie crust. Let cool for about 1 hour.
Drain fruit well. Add orange juice to reserved juice to make 3-cups liquid. Cook with tapioca until thick. Cool. Fold in fruit. Add bananas just before serving.
Brown hamburger and chopped onions. Drain excess fat. Add canned ingredients to pan. Mix, then add peppers (cut into long strips) and all seasonings. Mix well. Cover with lid. Cook over low to medium heat for about 1 1/2 hours (until peppers are soft). Serve over white rice.
Trim the crusts from the bread slices. Spread one tablespoon of the cream cheese on each slice of bread. Roll up bread slices with cream cheese on the inside. Cut each roll into thirds.
Heat skillet and add together onion, celery and green pepper. Fry together until tender, 5 minutes, then add hamburger and let brown lightly in vegetables. Cook 2 cups of seashell macaroni in 6 cups of water until tender. Add to this, peas, corn, green beans and hamburger mixture, drained. Add one large can of stewed tomatoes; mix good all ingredients. Warm on medium heat.
Preheat oil to 370°. Combine next 6 ingredients in bowl; mix well. Spoon onto won ton skins; fold diagonally into triangle. Moisten edges with water and press to seal. Seal other 2 corners together. Deep fry until golden brown; drain. Serve warm with sweet and sour sauce and Chinese mustard. May freeze and reheat in a 375° oven for 10 minutes. Makes 3 dozen.
Fry the ground beef until done. Drain the red kidney beans and add it and all other ingredients. Simmer on medium heat at least 2 hours. Feeds approximately 6.
Mix all ingredients together in order given and blend in 1 cup Cool Whip. Garnish as desired.
Whisk cheese and salsa together. Add sour cream and whisk. Serve with tortilla chips.
Blend all ingredients together except whipped cream. Chill overnight. Fold in whipped cream just before serving.
Combine sugar, cream and salt. Cook until mixture reaches soft ball stage. Add dates and continue cooking until mixture separates from pan when stirred (about 2 minutes). Add pecans, coconut and vanilla. Beat until cool. Pour on a wet cloth and from into a roll. Cut roll in slices when cool.