HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare prune puree. Set aside. Preheat oven to 350°. Coat a 3 to 4-quart Bundt or other tube pan with a vegetable cooking spray. Set aside. Into a large bowl, sift together flour, cocoa, baking powder and salt. Set aside. In another bowl, whisk eggs with the prune puree, milk and vanilla. Set aside. Pour boiling water in measuring cup. Stir in Espresso powder and soda. Stir in eggs and water mixture into flour mixture. Mix just until blended. Pour half the batter into prepared pan; sprinkle cherries and walnuts evenly over batter. Evenly pour in remaining batter. Bake in 350° oven for about 45 minutes until pick inserted into cake comes out clean. Cool in pan on rack for 15 minutes; invert onto rack. Remove pan and cool completely. Dust with powdered sugar. Place on serving plate. Fill cake center with additional cherries. Makes 16 servings.
Crush Oreos; cover bottom of pan with 1/2. Mix pudding as directed. Mix in cheese and Cool Whip. Spread over crushed Oreos. Sprinkle remaining cookies over top and refrigerate.
Cut oranges into chunks, rind and pulp, removing all seeds. Wash and pick over berries. Place oranges, cranberries and sugar in the bowl of a processor. Process until coarsely chopped. Refrigerate until serving time. Freezes well.
Chop and saute onions. Add flour and cook 2 minutes, stirring constantly. Add blended mix of milk. Stir in spinach to desired consistency. Steam peppers with tops cut off 5 to 7 minutes. Fill peppers with mixture. Bake for 15 minutes at 350°.
Combine ground beef, salt, pepper and garlic. Saute in cooking oil in large skillet over medium heat until lightly browned. Add onion and brown a few minutes longer until onion is golden. Remove from heat and add remaining ingredients. Pour into bean pot or 9-inch square baking dish. If desired, garnish top with onion rings and drizzle with a little catsup. Bake in a slow 325° oven for 40 to 45 minutes.
Beat together flour, baking powder and eggs until well blended. Mix in potatoes and ham. Heat oil to 350° and drop batter by teaspoon into oil. Fry until golden brown. Drain on paper towels.
Heat oil in pan in oven while mixing other ingredients. Mix all ingredients (except oil). Add heated oil last. Bake in 425° oven for about 20 minutes in 8 or 9-inch pan. Serves 8.
Beat egg whites and 1/2 cup sugar until they form fluffy peaks. Beat egg yolks, 1/4 cup sugar and vanilla until light yellow. Fold egg whites into egg yolks and add flour. Pour onto cookie sheet which is greased and has wax paper in it. Bake at 350° until done. Remove from cookie sheet onto lightly powdered sugar towel and remove wax paper. Roll up in towel and let cool for 5 minutes. Unroll and put jelly on it. Then roll it up again without the towel. Place toothpicks in it to help hold it together.
Mix sugar, coconut, milk and butter together. Press into oblong pan and chill. Cut into small squares. Dip in coating mix.
Fry hamburger and onion together until done. Drain off all grease. Add remainder of ingredients and cook on medium heat 20-25 minutes.
Rinse hominy and drain well. Combine with remaining ingredients and chill well. Serve on lettuce, garnished with tomato wedges and more mayonnaise, if desired.
Combine oil, vinegar, wine, Worcestershire sauce, garlic and onion salt in a 12 x 8 x 2-inch microwave-safe baking dish. Partially freeze steak; slice diagonally across the grain into thin slices, and cut into 2-inch lengths. Place steak in marinade; cover and marinate at least 2 hours in refrigerator. Cover with wax paper; microwave at Medium-high (70% power) 5 minutes; stir. Microwave at Medium-high 3 to 5 additional minutes or to desired degree of doneness, stirring after 2 minutes. Remove from oven; let stand 5 minutes. Drain steak; discard marinade.
In a bowl, combine first 3 ingredients with a wire whisk and set aside. In another bowl, beat oleo and both sugars to a grainy paste. Add egg and vanilla. Then combine dry ingredients with oleo-sugar mixture. When well mixed, add chocolate chips and nuts.
Cream butter,	sugar and eggs. Add flour and whipping cream alternately. Bake in large tube pan for 1 1/2 hours or until done at 325°.
Place butter in 2-quart casserole and microwave on High until melted. Stir in parsley, lemon juice, garlic and salt. Add shrimp and toss to coat. Cover and microwave until shrimp is pink and tender (do not overcook or shrimp will be tough), about 4 to 5 minutes, stirring twice. Sprinkle with paprika and serve.
Process cornmeal, oat bran, baking powder, salt, cumin, chili powder and margarine in food processor until blended. With machine running, pour in broth; process until blended. Let stand 20 minutes. Combine chicken, tomato sauce and 2 tablespoons chilies in small bowl.
Brown meat and drain. Stir in tomato sauce and taco mix. Simmer 5 minutes. Press dough on 12-inch ungreased pizza pan and prick bottom. Bake at 375° for 10 minutes, until golden brown. Fill with meat mixture. Cover with cheese. Bake until cheese melts. Top with remaining ingredients and top with sour cream.
Mix first 3 ingredients together and spread in 13 x 9-inch ungreased pan. Beat together remaining ingredients and spread onto cake mixture. Bake at 350° for 35 to 45 minutes. Cut into squares.
Melt butter in baking dish. Mix together sugar, flour and milk. Pour batter over melted butter in pan. Pour filling on top. Bake until golden brown on top at 350°. Serve with Cool Whip.
Mix pretzel crumbs, butter and sugar together and press in the bottom of square dish. Mix up 1 package of Dream Whip according to directions on the package. Mix cream cheese and powdered sugar. Fold this mixture into the prepared Dream Whip. Spread over the crumb mixture in the bottom of your dish. Top with 1 can of cherry pie filling or your favorite fruit. Sprinkle pretzel crumbs over the top and chill.
Cook ziti according to package directions. Drain and rinse with cold water and drain again. In a mixing bowl, beat (with electric mixer), Ricotta, Mozzarella, Romano cheese, egg whites, parsley and pepper until fluffy.
Combine first eight ingredients and 2 tablespoons barbecue sauce. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty and secure with a toothpick. Bake on a rack at 350° for 50 to 60 minutes or until desired doneness is reached. Baste frequently with remaining barbecue sauce the last 30 minutes. Yields 12 servings.
Cream margarine and sugar. Add eggs. With rolling pin, crush vanilla wafers. Add wafer flour alternately with milk. Add coconut. Fold in pecans. Grease and flour 13 x 9 x 2-inch pan. Pour mixture into pan and bake at 350° for 1 hour or until done.
In a mixing bowl, combine all ingredients except last 2. Pour into the pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 45 minutes or until knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream, if desired. Yields 8 servings.
Spray 10-inch round spring-form pan with cooking spray. Combine in bowl 1 1/2 cups flour, baking powder, baking soda and salt. In large bowl, whisk egg whites, sugar, applesauce, yogurt and lemon zest until smooth. Add flour mixture all at once to wet ingredients. Stir until blended. Place in prepared pan. Place berries on top of batter. In small bowl, combine remaining flour and brown sugar. Cut in cold margarine and mix until evenly blended. Put topping on batter. Bake 50 to 55 minutes at 350°. Cool 20 minutes before serving. Makes 8 servings.
Mix together; form into 1-inch balls. May freeze at this point. Bake at 400° for 20 minutes, if thawed; 30 minutes if frozen.
Toss all ingredients together in a large bowl. Add dressing and toss again. Serve immediately.
Pretend chocolate chips are dinosaur bones. Use the toothpick as your digging tool. How many "bones" can you retrieve. Brush off the cookie crumbs with the paintbrush. For a party game, children can race against the clock to see who can find the most bones.
Mix in bowl the 3 cans of soup. Take out 1 can of the mixed soup. Add the uncooked rice to the cans of soup mix. Put into a greased pan or casserole. Lay chicken pieces on top of rice/soup mixture. Pour 1 can of mixed soup over the chicken. Bake in 350° oven for 1 1/2 to 2 hours or until chicken is tender, brown and crispy.
Brown hamburger and onions until done. Add barbecue sauce, brown sugar and beans. When hot and bubbly, cut biscuits in halves. Pour meat mixture into casserole dish. Poke biscuit halves in mixture and cover with grated cheese. Bake at 400° until biscuits are done and cheese is melted.
Melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat; stir in soda and vanilla. Pour over popped corn, mixing well. Turn into 2 large shallow pans (with sides) or roaster pans. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven; cool. Break apart and store in tightly covered container.
Preheat oven to 400°. Prepare pie crust as directed on box; add cheese to dry ingredients. Shape mixture around olive, onion or nut. Place on ungreased cookie sheet or shallow baking dish. Bake at 400° for about 45 minutes.
Combine butter, water, salt and garlic powder in saucepan. Heat until water is boiling and butter is melted. Add flour all at once. Remove from heat and stir mixture quickly until dough comes away from sides of pan. Add eggs one at a time, beating well after each addition. Stir broccoli into dough. Chill 2 hours or overnight. Pour oil into deep skillet and heat to 375°. Drop heaping teaspoonful of mixture into oil. Brown on one side about 2 minutes, then turn and brown on other side. Drain. Sprinkle with Parmesan cheese and serve hot.
Combine sugar, Parkay and Milnot. Bring to a full boil, stirring constantly. Continue to cook, boiling 5 minutes over medium heat. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Blend first 3 ingredients well. Spray bundt pan with Pam, sprinkle nuts or raisins on bottom of pan. Layer frozen buns on top of nuts or raisins. Sprinkle butterscotch pudding over rolls evenly. Pour oleo mix over rolls. Cover with a paper towel. Let stand at room temperature over night. Cover loosely with aluminum foil and bake at 350° for 30 minutes. Invert immediately on plate. Enjoy!!
Mix first five ingredients and press into baking dish. Bake at 350° for 15 minutes. Cool. Mix sugar, Cool Whip and cream cheese and spread over crust. Mix pudding with 3 cups milk. Spread over cheese mixture. Top with remaining Cool Whip. Chill.
Mix margarine and sugar in bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from teaspoon on a greased cookie sheet. Bake at 350° for 15 minutes or until light brown.
Combine flour, milk and mayonnaise in bowl; mix well. Fill greased muffin cups. Bake at 450° for 15 minutes or until golden brown. Yields 12 servings.
Mix all together by hand. Bake in greased 13 x 9-inch pan at 350° for 30 to 35 minutes.
Grease an 8-inch pie pan. Mix in this order. Bake in 425° oven for 20 minutes or until light brown.
Spray a 9 x 13-inch pan with Pam spray. Wash potatoes and cut in half. Coat potatoes with onion soup and oil by putting in a bag and shaking until all potatoes are coated. Bake at 400° for 40 minutes. (Need not add any liquid.)
Chop or cut in small pieces. Mix all ingredients and boil for about 2 hours, slowly, or until thick. Stir often to keep from sticking. Cook in porcelain pan. Seal while hot. Yields 6 to 7 pints.
Mix Hidden Valley with oil, pour over crackers, stirring well to coat evenly. Bake 15-20 minutes at 250°. Stir halfway through baking. Use for snacks, with soups or party appetizers.
Combine cider, brown sugar and fruit juices in large pot and add spices. Bring to a boil, lower heat and simmer for 45 minutes to 1 hour. Strain to remove spices.
Place potatoes in large bowl, let thaw a little bit. Add melted oleo and mix well. Add cheese, mix through. Mix sour cream and soup together. Blend it together with onions and potatoes and cheese. Spread into 9x12 baking dish. Sprinkle corn flakes over top. Bake at 350 for 50-60 minutes.
The night before, dissolve yeast in 1/4 cup of the water. Mix milk, remaining water, yeast mixture, sugar, salt, margarine and flour. The next morning, stir in the eggs and baking soda.
Brown beef in skillet with butter. Cut potatoes in 1/2-inch cubes and spread in baking dish. Cover with half the meat. Add half of soup and a sliced onion. Season with salt and pepper. Repeat layers using remaining ingredients. Bake 1 1/2 hours in 350° oven.
Cook the meat long and slow until tender; cool. Remove fat and bone; shred the meat. Skim most of the grease off the broth. Return the meat to pan. Combine the remaining ingredients and simmer a half hour. Add to shredded meat and simmer another hour. This makes about 20 sandwiches. It freezes real well, so you can double the recipe.
Layer refried beans, then mix sour cream, mayonnaise and taco mix. Layer on top of beans. Layer cheese, lettuce, tomatoes, onion, green pepper and olives on top.
In a 1 1/2 quart microwave safe container, stir together peanuts, sugar, syrup and salt.	Microwave on High for 4 minutes. Remove from oven and stir. Return to oven and microwave on High for 4 more minutes. Remove from oven, stir in butter and	vanilla. Return to oven and microwave on High for 2 minutes more. Remove from oven	and quickly stir in baking soda (mixture becomes foamy). Immediately pour onto a lightly greased surface, spreading thin.	When cooked, break into pieces. Yields 1 pound.
Brown meat with salt, pepper and garlic salt to taste; add onion. Add tomato juice, 2 cans of water, beef base and cabbage and cook for 2 hours. Add potatoes and vegetables and cook for 45 minutes.
Arrange strawberries and mint leaves in ring mold. Add 1/2 inch water. Freeze until firm. Combine sugar and citric acid powder in 1-gallon jar. Fill with water. Cover and shake to dissolve sugar. Chill until serving time.
Mix all ingredients together. Bake at 225° for 4 hours, stirring occasionally.
Stir together in saucepan over low heat until mixture is smooth and hot. Serve in chafing dish or in a crock over a candle to keep warm. Serve with nacho chips. A great quickie dip for those unexpected social occasions.
Hard-boil eggs. Drain pimentos. Put all ingredients through meat grinder. Mix well. Add Miracle Whip to ground mixture until texture is to your taste. Refrigerate.
Preheat oven to 375°. Chop chicken and broccoli using knife or food chopper. Place in bowl. Add bell pepper, garlic, cheese, mayonnaise, dill and salt to bowl; mix well. Unroll package of crescent rolls. Use a roller or fingers to seal perforations in dough. Repeat with other package of rolls. Place dough beside each other on cookie sheet. Seal seam between the 2. Place mixture on the center of the dough. With your hands, form a loaf shape with the mixture. Fold up edges of dough to cover mixture. Cut slits in dough on top of the "loaf". Brush with egg whites. Sprinkle with almonds. Bake for 25 to 28 minutes. Cut into pieces. Enjoy!
Beat eggs; add sugar. Melt oleo, salt, juice and coconut. Beat well and pour into an unbaked pie shell. Bake at 350° for 30 minutes or until light brown.
Combine sugar, cornstarch and water into medium size saucepan; cook until clear over medium heat, stirring constantly. Remove from heat. Add red food coloring and jello. Cool and mix with strawberries. Put in 9-inch baked pie shell. Refrigerate until cool 4 hours or longer.
Mix sugar, oil and eggs until creamy. Put flour, salt, soda and cinnamon into creamy mixture. Add vanilla, nuts and apples. Bake at 375° for 45 minutes.
Put apples in pan. Mix 1 tablespoon sugar and 1 teaspoon cinnamon; pour mix over apples. Mix flour, egg, 1 cup sugar, butter and walnuts. Pour over apples. Bake at 350° for 45 minutes.
Cook onion in butter until softened. Blend mandarin juice and cornstarch together. Add to onion along with salt and lime juice. Cook and stir until sauce boils and thickens. Add pimiento and combine with hot cooked beans. Serves 4.
Mix Bisquick with enough milk to make a moist dough. Mix in cheese and sausage. Form into 1-inch balls. (I drop by spoon.) Place on cookie sheet. Bake at 350° for 20 to 25 minutes until golden brown but not overdone. Yields about 5 dozen.
Place first 3 ingredients in top of double boiler. Place over boiling water and beat with egg beater 10 minutes or until thick, adding marshmallow as it begins to thicken. Beat until smooth. Remove from fire; add flavoring. Beat until thick and nearly cold. Add baking powder. Continue to beat until thick enough to spread on cake without running.
Stir together and bake until bubbly or brown on top. Bake at 350°.
Singe and clean ducks. Cut out oil sac at base of tail; cut off neck at body, leaving on neck skin. Wash ducks under cold running water. Dry. Rub cavities with salt.
Mix all together and refrigerate overnight. Great for party tray dip. Serve with carrots, celery, broccoli, cauliflower, green pepper and cucumbers.
Combine beans and chili powder; mix well and spread in bottom of container. Combine avocados, Miracle Whip, bacon, onion and seasoning. Spread on top of bean layer. Spread a layer of tomatoes, then olives and a layer of cheese. Dip up with your favorite corn chips. Makes 6 cups.
Combine dry ingredients in large mixing bowl. Add eggs, oil, pineapple and bananas until moist. Do not beat. Stir in vanilla and walnuts. Spoon batter into 3 (9-inch) pans which have been greased and floured. Bake at 350° for 25 to 30 minutes. Cool 10 minutes in pan. Remove from pan and cool completely.
Saute onion and garlic in olive oil until light brown. Add beans and simmer 15 to 20 minutes, then add tomato sauce, oregano and basil. Cook 35 to 40 minutes.
Preheat oven to 350 degrees. Combine potatoes au gratin and ham in medium bowl; place in 1 1/2-quart baking dish. Bake for 15 minutes. Top with onions; bake an additional 2 minutes.
Cut up fryer; boil in 4-quart pot. When tender remove from liquid (bone out). Add onions, bell pepper, tomatoes and sweet peas. Cook spaghetti. Add to the mixture and cook in the chicken broth until spaghetti is done. Add salt, pepper and Velveeta (cubed). Let stand covered until cheese is melted.
Spread softened cream cheese on a serving dish or tray. Pour cocktail sauce onto cream cheese. Chop crab meat and spread on sauce. Sprinkle with oregano (optional).
Combine ingredients in the order given. Chill 1/2 hour. Serve in each glass a thin slice of lemon with seeds removed. Serves 8.
Preheat oven to 425°. Line pie crusts with Swiss cheese. Saute shrimp with garlic and green onions. Place atop the Swiss cheese. Whip eggs, gradually adding the cream and milk mixture. Pour egg mixture over shrimp. Bake for 10 minutes; reduce heat to 325° and bake 35 minutes longer.
Cut biscuits into 4 pieces and roll into balls. Combine white sugar and cinnamon. Roll the biscuits in the sugar cinnamon mixture.
Combine flour, baking powder and salt. Set aside. In large bowl, combine margarine, peanut butter, sugars and vanilla. Beat until creamy. Add eggs, one at a time. Beat well. Stir in chocolate chips. Spread evenly into a well-greased 9 x 13 pan. Bake for about 35 minutes at 350°. After cooling, you can frost with a chocolate frosting.
Melt butter and pour over Oreo cookies. Mix pudding and milk together using mixer. Cream powdered sugar and cream cheese together using mixer. Add powdered sugar and cream cheese mixture to the pudding mixture. Add Cool Whip. Add Oreo cookies mixture. Put into 9 x 13-inch pan. Crush remaining Oreo cookies and sprinkle on it. Let set 4 to 8 hours or overnight.
Mix well. Shape into loaf. Place in pan and bake about 2 hours at 325°. Bacon slices may be placed on top before baking. Loaf may be shaped around sticks of Cheddar cheese.
Mix together the oreos and melted margarine and press into the bottom of a 9 x 13-inch pan. Reserve 1/4 cup for the top. Refrigerate for 15 minutes. Mix together the cream cheese, powdered sugar and 8 oz. of Cool Whip. Spread over the cookies. Mix the chocolate pudding according to the instructions on the box and spread over the the cheese mixture. Chill for about 1 hour. Before serving pour on the remaining Cool Whip and sprinkle with the rest of the crushed cookies.
Brown ground beef; drain and add kidney beans, chili powder and salt. Simmer 10 to 15 minutes. Toss remaining salad ingredients with dressing, adding tortilla chips last. Mix in hot meat mixture and serve immediately. "Expect raves!"
Mix first 4 ingredients together. Pour into crust and freeze 3 to 4 hours.
Combine potatoes, 1/2 cup butter, onion, salt, pepper, sour cream, soup and cheese. Stir well. Pour into a greased 13 x 9 x 2-inch casserole dish and top with corn flakes mixed with the remaining 1/4 cup butter. Bake for 45 minutes at 350°.
Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat well. Add flour, salt and baking soda; mix well. Add cherries, juice, dates and nuts; mix well. Shape into balls about the size of a quarter and roll in powdered sugar. Place on a greased cookie sheet (sprayed with Pam). Place in preheated 375° oven. Bake for 10 minutes, or until golden. Makes 10 to 12 dozen. They freeze well.
Spray 8 or 9-inch pan with spray. Pour cereal in large bowl.
Heat oil and brown cubes of meat. Remove meat and cook onions and garlic until golden brown. Put meat back in with onions and garlic. Add salt, pepper and tomatoes. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Add undrained peas and mushrooms. Stir in the uncooked macaroni. Cover and cook for 15 minutes or until macaroni is tender.
Saut beef and drain on paper towel; press out any grease. Place in very large soup pot. Add remainder of ingredients in order given, ending with cabbage. Simmer until done, about 1 1/2 hours.
Cook broccoli in salty water and drain. Spread broccoli in 14 x 7 x 1 1/2-inch dish. Spread 1/3 cup grated cheese over broccoli. Place chicken on top of cheese. Mix broth, Miracle Whip and soups. Pour mixture over top of chicken. Spread remaining cheese over chicken and top with croutons. Bake at 350° until it bubbles, about 30 minutes.
Combine flour and sugar. Cut in margarine with pastry blender or knife until mixture is crumbly. Set aside. Mix together corn syrup, hot water and baking soda. Divide liquid evenly into two 9-inch pie shells. Divide evenly and add the crumbs. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 20 minutes longer or until firm.
Brown hamburger and onion. Add soup, sour cream and mushrooms. Pour into greased 9 x 9-inch pan. Mix cornbread and pour on top. Bake at 350° for 25 minutes.
Sift together the first 4 ingredients. Set aside. Beat in a large bowl the egg whites and salt until stiff. Fold in the whipping cream, water and vanilla. Fold into dry ingredients. Makes two 8-inch layers. Bake at 350° until done.
Cream butter and sugar together; add flour and knead with right hand until it forms a dough. Knead a little longer and press into a buttered tin. Prick top with a fork and bake at 275° to 300° for 1 hour or until a pale brown. Cut in squares or fingers while warm and leave in pan to cool.
Preheat oven at 350°. Mix flour, sugar, 1/4 cup cocoa, baking powder and salt in an ungreased 8-inch pan. Stir with a fork. Add milk and oil; stir. Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips over batter. Mix vanilla and water. Pour evenly over top and bake 30 to 35 minutes.
Rinse chicken and pat dry. Wrap beef slices around each chicken filet. Wrap 1 slice bacon around beef on each filet; secure with toothpick. Arrange in baking dish. Mix sour cream and soup in bowl. Spoon over chicken. Bake at 350° for 40 to 45 minutes or until chicken is tender. Top with mushrooms. Yield: 8 servings.