HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop apples and set aside. Beat oil, sugar and eggs on low speed until creamy. Sift flour with salt, soda and baking powder. Add flour to creamy mixture, a little at a time, making a stiff batter. Mix apples and pecans; fold in by hand. Grease a tube pan, but do not flour. Pour in batter; bake 1 hour and 15 minutes at 350°.
*One 16 ounce package frozen broccoli, thawed and drained, can be substituted for fresh broccoli.
Blend all ingredients thoroughly. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 300° for 1 1/4 hours. Turn out and cook on wire rack.
Fry hamburger and onions. Mix 2 cans of chicken rice soup, 2 cans of cream of mushroom soup, 1 1/2 cans of water. Mix all together then 1 1/2 c. Uncle Ben's rice. Bake 45 minutes - 1 hour at 375°. Add Soy sauce on top (optional). Feeds about 10 people.
Drain fruit well. Add 1 cup juice to pudding and add the fruit. Can add bananas.
Mix all ingredients except croutons. Chill. Just before serving, stir in croutons.
Combine all ingredients and let set overnight or at least 8 hours in refrigerator. Serve with any vegetables.
Brown ground beef, bacon and onion. Drain fat. Add ketchup, brown sugar and vinegar and stir well. Add beans. Put all ingredients in casserole dish. Bake 1 hour at 350°.
Saute the onion in butter; add leek, green pepper and bacon. Cook until tender. Stuff quail with mixture and place in a heavy, tightly covered pot and cook until tender. Add rice, salt, pepper and tomato; stir. Add stock to make approximately 2 2/3 cups liquid.
Beat egg whites until stiff. Add sugar gradually then add baking powder and vanilla. Next, fold in crackers and nuts. Pour into a greased 9-inch pie pan. Bake at 350° for 20 to 25 minutes. Chill and spread with Cool Whip.
Brown beef with garlic and oil in saucepan; drain. Add tomato sauce, tomato paste, water, parsley and seasonings; mix well. Simmer for 30 minutes. Spread 1/4 of meat sauce in 9 x 13-inch baking dish. Layer noodles, cheeses and remaining meat sauce 1/3 at a time in prepared dish. Bake, covered, at 350° for 40 minutes. Bake 5 minutes longer, uncovered. Let stand several minutes; cut into squares and serve.
Combine ingredients; chill. Serve with seafood. Yield: 1/2 cup. Carbohydrate 2 g, protein 0 g, fat 0 g, calories per serving 8. Two tablespoons or less free food exchange.
Mix ingredients together and bake at 400° for 10 minutes. Reduce heat to 350° and bake for 50 minutes.
Mix well and bake in 8 x 13-inch greased pan for 40 minutes at 450° or until set.
Place sugar, milk and melted butter in microwave. Cook 4 to 4 1/2 minutes. Stir in remaining ingredients. Drop by spoonful onto wax paper.
Mix in order. Cook chicken, onion and garlic until done. Add chicken broth and Pace picante. Add peppers and sausage. Thicken with cornstarch or flour and put on cooked rice.
Slice carrots and boil until fork-tender (in saltwater). Cool. Alternate layers of carrots, peppers and onion. Make marinade of soup, oil, vinegar, sugar, mustard and sauce; mix well. Pour over layers and refrigerate at least 24 hours.
Heat oven to 375°. Mix brown sugar, shortening, buttermilk and vanilla in large bowl. Fold in remaining ingredients. Shape dough in 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten cookies with bottom of glass dipped in water. Bake 8 to 10 minutes or until brown. Immediately remove from cookie sheet.
Mix together all ingredients and put in a well-greased casserole dish. Bake for 2 hours at 350°.
Add sugar, cocoa, margarine and milk. Bring to a boil and cook for 2 1/2 minutes, stirring constantly. Remove from heat and quickly add peanut butter, vanilla and oats. Drop by tablespoons onto aluminum foil.
Using assorted metal cookie cutters, cut shapes out of bread. Spread with margarine or Miracle Whip. Cut lunch meat and cheese out using same cookie cutters. Garnish each sandwich with pickle slice or green olive. For best results, be sure cookie cutters are sharp.
Beat eggs in large mixing bowl until lemon colored. Add oranges. Sift flour, sugar, soda and salt together. Add to orange mixture. Beat 4 minutes at low speed. Pour into a greased 9 x 13-inch pan. Bake at 350° (preheated oven) for 30 to 35 minutes.
Mash cooked carrots with electric mixer. Add margarine, beat well. Add eggs, one at a time, beating after each addition. Stir in cracker meal, cheese, milk, minced onion, dill weed and seasoned salt. Pour into greased 1 1/2-quart oven-safe ring mold. Bake in 350° oven 50 minutes or until lightly browned. Cool 10 minutes. Run knife around mold and remove.
Heat oven to 450°. Pour milk into flour. Stir to mix. Should be gooey, not stiff. Spoon onto a floured board. Lightly knead enough flour into dough until it can be patted into a rectangle about 8 to 9-inches by about 4-inches. Cut with a sharp knife (which you continue to run through the flour). Cut in half and again in halves until you have 12 breadsticks about 4-inches by 3/4-inch. Melt butter in an iron skillet. Roll sticks in butter and place in skillet. Bake about 10 to 15 minutes, until golden.
Mix sweet potatoes, sugars, pineapple and flavoring. Take a large marshmallow and put sweet potato mixture around. Roll in coconut. Put balls in a greased dish and bake 20 minutes at 325°.
Melt margarine in a 9 x 13-inch pan. Add graham cracker crumbs and mix together. Sprinkle nuts over mixture, then sprinkle the chocolate bits, then the coconut in layers. Spoon milk over the mixture to cover completely. Bake at 350° for 25 minutes or until lightly browned on top. Cool 15 minutes. Cut into strips.
Combine 2/3 caramels and both packages cream cheese in a mixer or food processor. Mix until well blended, pour into decorative bowl. Dribble remaining caramels on top and sprinkle with chopped peanuts. Serve with apples. A little lemon juice on the apples will prevent browning.
Boil chicken and cool enough to chip chicken off bone. Save chicken broth. Mix cornmeal, grease and enough buttermilk to make a batter (like a cake). Grease an iron frying pan. Pour batter into pan. Bake at 425° for about 25 minutes.
In large mixing bowl, blend margarine and sugar. Add eggs and beat well. Add flour mix until thoroughly combined. Stir in cereal and nuts. Drop by spoonfuls about 1 inch apart onto lightly greased baking sheets. Bake in 350° oven about 10 to 12	minutes or until very lightly browned. Remove immediately from pans. Cool	on wire rack or cloth. Makes about 5	or 6 dozen 2-inch cookies. Pecans can be substituted for walnuts.
In a large bowl beat brown sugar, molasses, Crisco and egg until fluffy. In another bowl sift together remaining ingredients. Add dry ingredients gradually to sugar mixture. Mix thoroughly. Form dough into balls 1/2 inch in diameter. Roll balls in granulated sugar. Place balls on greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Grease Bundt pan with shortening. Place 18 frozen rolls in pan. Sprinkle with pudding. Mix brown sugar and butter. Melt together until blended. Pour over rolls and pudding. Shake cinnamon over top and sprinkle pecans over top. Cover pan with greased foil. Place tea towel over foil. Let rise overnight. Bake at 350° for 30 minutes. Let stand 5 minutes, then invert on plate.
Stir together first 6 ingredients and gently fold in crabmeat and bread crumbs. Shape into 10 patties. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in large nonstick skillet on medium heat. Cook part of crab cakes 4 minutes on each side until brown. Drain on paper towel. Repeat with remaining butter and oil for rest of crab cakes.
Let Cool Whip soften slightly.	Add peanut butter to mix with mixer. Pour into crust and freeze 3 hours.
Mix together and chill first 4 ingredients. Roll into balls. Melt chocolate and paraffin. Dip balls in chocolate mixture to cover thin.
In a large skillet, cook ground meat over medium heat until well done, about 5 minutes, stirring occasionally. Drain excess fat; set meat aside. Over medium heat in same skillet, cook onion in vegetable oil until golden, about 5 minutes. Do not let onion turn brown. Add garlic, pepper, tomato sauce, tomato paste, basil and oregano. Cover and simmer over low heat for 25 minutes.
Mix all together and bake at 350° about 10 minutes. Nuts, raisins, chocolate chips, etc. may be added.
Mix well and beat for 5 minutes. Pour into greased and floured tube pan. Bake at 325° for 55 minutes. When cake is done, let cool for 5 minutes. Place on cake plate. With sharp instrument make several holes in top of cake. Pour glaze over top of cake.
Break chicken into pieces and put in a 9 x 13-inch greased pan. Mix 1 1/2 cups broth with melted butter or margarine; add stuffing mix until well moistened. Spread over chicken mixture and bake at 400° for 30 or 35 minutes.
Combine crackers, flour and Parmesan. Cut in butter or margarine.	Sprinkle cold water over mixture, one tablespoon at a time, mixing with fork. Form into a ball. Wrap in clear plastic. Chill for 30 minutes. Brown ground beef; drain. Stir in spinach, mushrooms, spaghetti sauce, salt, basil and thyme; set aside. On floured surface, roll dough 1/8 inch thick. Cut out 24 (4-inch) circles. Place about 1 tablespoon of filling on half of each circle. Brush edges with beaten egg. Fold dough over filling to	form a half circle.	Seal edges with fork.	Place on greased baking sheet. Brush with more egg. Bake at 400° for 18 to 20 minutes. Serve at once.
Fry bacon until crisp. Cool and crumble. Break broccoli and cauliflower into small pieces. Add cashews and toss ingredients together. Combine the mayonnaise, sugar and vinegar together and pour over salad. Let chill.
Toss cornflakes, coconut and nuts in large bowl. Combine sugar and syrup. Bring to a boil and boil a few minutes--not hard. Then add peanut butter. Pour over cornflakes; mix well. Drop by spoonfuls on wax paper or make balls by hand and place on wax paper.
Spray pan with Pam. Add green pepper and chopped onion to pan. Cook until soft. Add chunks of chicken and cook until chicken is done. Add 1/4 cup of teriyaki sauce. Simmer 5 minutes. Warm flour tortillas in microwave. Take out and add chicken. Sprinkle with cheese and roll into burrito.
Boil chicken and prepare stuffing accordingly. Mix cut-up chicken and stuffing together with sour cream. Stuff cooked shells with chicken mixture and place in a 13 x 9-inch pan. Mix 3/4 cup of water with 1 can cream of chicken soup and pour over stuffed shells. Place Mozzarella cheese over top. Bake for 30 minutes at 325°.
In a blender container, combine first 4 ingredients. Cover; blend just until mixed. Serve over ice, if desired. Makes 9 (4-ounce) servings.
Combine egg whites, sugar, salt, water and corn syrup in double boiler. Beat one minute until thoroughly mixed. Place over boiling water. Beat at high speed for 7 minutes until stiff peaks form. Pour into bowl. Add almond extract and beat one minute until thick. Fill and frost cake. Sprinkle coconut over top and sides.
In a large boiler, saute onion and celery in butter, then add soup. Remove from heat. Add remaining ingredients except cheese and mix thoroughly. Place in casserole dish. Add broth if too dry. Add grated cheese on top after casserole bubbles. Can substitute shrimp for chicken.
Combine crumbs, milk, eggs, sugar, salt and fat or butter; mix well. Add vanilla and nuts or raisins. Turn into greased baking tin. Bake in moderate oven at 350° for 35 to 40 minutes or until firm. Serve with whipped cream. Serves 6.
Boil potatoes; let sit until almost cool, then dice. Meanwhile, melt butter and mix with soup, cheese and onions. Blend with sour cream. Add potatoes and toss. Top with corn flake crumbs. Bake at 350° for 1 hour, uncovered.
Cream shortening and sugar. Pare and cut apples into 1/2-inch cubes. Add dry ingredients, apples and nuts; mix well. Bake in greased pan for 1 hour at 350°. May be served hot or cold.
Mix flour, salt and baking powder. Beat egg in milk. Add to dry mixture and stir with fork. Spoon on top of whatever. Cook 5 to 7 minutes, uncovered, then 5 to 7 minutes, covered.
Beat eggs and blend in meal. Pour enough boiling water on to make mixture thick. Drop by teaspoonfuls in very hot oil. Fry until brown.
Grind cranberries in a food mill (meat grinder) with the orange and apple with peel. Chop nuts. Add nuts and sugar. Makes 1 plus quart of cranberry sauce.
Wash and slice the mushrooms. Saute the onion in butter. Put in mushrooms. Cook until they are softened. Sprinkle with garlic salt, seasoned salt, pepper and Worcestershire sauce. Add the red wine and continue cooking until the wine cooks down. Serve warm. Great with steaks.
Beat all ingredients together with electric mixer. Shape into a ball, then garnish with finely chopped pecans, parsley or cracked black pepper (personal preference). Chill to set.
Grind the cranberries and apples. Stir in sugar, nuts and marshmallows. Fold in whipped cream. Pour into an 8 x 8-inch dish and freeze.
Combine beef, beans and spices. Place four noodles in bottom of pan (13 x 9-inches). Spread 1/2 mixture over noodles. Top 4 more noodles and rest of meat mixture. Top with rest of noodles. Combine water and salsa. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Remove foil.
Mix cracker crumbs and sugar well. Pour melted butter over sugar and cracker mixture and mix well. Pat this mixture in bottom of 8 x 11-inch Pyrex dish. Mix in large mixing bowl, cream cheese (use 12 ounces if you like more cheese), eggs, sugar and lemon juice. Mix about 5 minutes (high speed) and pour mixture over crumb crust. Place in a preheated 350° oven and bake for 20 minutes. After 20 minutes, remove from oven and let cool thoroughly. Take 1 can of blueberry pie filling and 1 tablespoon of fresh lemon juice and spread over cooled mixture. Top with pint of whipped cream or Cool Whip. Decorate as desired. This can be made with fresh blueberries during season. Strawberry Delight is good too!
Beat eggs until foamy. Pour in sugar, flour and vanilla. Pour on wax paper on greased pan. Bake 10 minutes at 400°. Pull paper off. Turn out on dish. Put towel covered with powdered sugar. Put jelly all over. Roll up. Slice. It's ready to eat.
Prepare rice according to package directions. Saute onion in oil over medium heat in 12-inch skillet or wok until tender, about 5 minutes. Stir in cooked rice and vegetables; cook and stir 5 to 7 minutes. Stir in pimento, soy sauce and tuna, being careful not to break up tuna. Serve with additional soy sauce, if desired. Makes 4 to 6 servings.
Combine. Keep in covered jar. Use 1 tablespoon to a cup of hot water.
Use a heavy pot, either medium or large. Put everything in, except the vanilla and fruit. Cook on medium-high heat until thick, stirring constantly with a whisk. Take off heat and stir in the rest. Pour into a bowl and chill (2 hours or so).
Brown hamburger and onions, drain fat off, add other ingredients and cook till done. Serve warm.
Melt butter and chips in pan; add milk. Then pour and mix into marshmallows and nuts. Press into a 13 x 9-inch pan lined with wax paper. Put in fridge overnight; cut into 1 x 1-inch squares.
Mix together. Pour into sprayed muffin pan. Bake at 350° for 15 to 20 minutes. Makes 18 muffins with 66 calories and 0 fat.
Have all ingredients chilled. Melt the apple jelly and mix with crushed pineapple. Mix the Jell-O with the jelly mixture. Dissolve the Jell-O in the pineapple juice. Mix the Jell-O mixture with jelly mixture. Whip the cream and fold into other mixture with a wooden spoon. Place in freezer until solid, not frozen. Serves 12 people.
Combine all ingredients in a heavy pan; cover and place in a 300° oven for 3 hours. Serve with rice or noodles. Or, after 3 hours, add carrots, potatoes and other vegetables. Cook for another hour for a different stew.
Mix all ingredients well. Grease and flour a 9 x 13-inch pan. Bake at 350° for 1 hour.
Boil 4 quarts water and add half and half yellow and white corn meal. Make thick batter and cover and cook 1 hour, stirring occasionally.
Blend first 4 ingredients. Reserve 1/2 of the mixture for later. To half of the mixture, add the next 4 ingredients and pour into a greased and floured 9 x 13-inch cake pan. Mix together Heath bars, pecans and remainder of mixture. Sprinkle over batter already in pan. Bake in a 350° oven for 30 minutes.
Brown hamburger meat. Add mushroom soup and enchilada sauce. Mix well. Layer meat, chips and cheese until all is gone and top with cheese. Cook 20 minutes at 300°.
Brown hamburger, drain fat and add 30 ounces Ragu (set aside). Mix the following: 12 ounces Mozzarella, 16 ounces cottage cheese, parsley, Parmesan , 2 eggs, salt and pepper. Boil noodles. Drain and lay on wax paper to cool.
Peel and cut carrots in fairly thick slices. Boil until tender. Put half of carrots in large bowl. Cover with onion and pepper slices. Add remaining carrots. Do not stir. Combine remaining ingredients for dressing, mixing well. Pour over carrots. Let stand overnight. Stir before serving. Keeps indefinitely in refrigerator.
Slice zucchini; add Bisquick. Add all other ingredients. Grease cookie sheet and place mixture over the cooking sheet. Bake at 350° for 25 minutes. Cut into small squares.
Bake cake following directions on package. While warm, punch holes in top with straw. Pour room temperature Eagle Brand milk over cake. Smooth with spoon. Let cool. Spread Cool Whip over cake; layer cherries and nuts.
Grease a 9 x 13-inch pan. Spread the chopped green chiles in pan. Spread 1 cup of shredded cheese on chiles. Add eggs, milk and Bisquick in blender; pour over cheese and bake at 350° for 30 to 40 minutes or until set.
Sift flour, baking powder, baking soda, salt, and cinnamon in a bowl together. Add sugar and mix well. Add oil, eggs, and pumpkin and mix well. Pour into 2 greased and floured 9x13 inch baking pans. Bake at 350° for 25 minutes.
For each person place a carrot, potato and an onion on a large square of foil. Add 1 tsp. unsalted margarine and pepper. Wrap tightly and seal. Place over hot coals for 45-60 minutes, turning occasionally until vegetables are done. Yields four servings.
Heat water, salt and food coloring; bring to a boil. Mix flour, alum and Wesson oil in a bowl. Mix together water and flour mixtures and knead until soft.
Layer ingredients, starting and ending with creamed potatoes. Cook in preheated oven at 400° for 15 to 20 minutes. Top with broken pieces of sliced cheese if preferred and cook for 5 minutes more.
Melt bark and peanut butter in top of a double boiler. Mix together with cereal and peanuts. Spoon on a cookie sheet covered with wax paper. Set in freezer for 5 minutes, while preparing another tray.
Mix sugar, soda, salt, flour and spices together in large bowl. Next, mix oil, eggs, water and pumpkin in medium bowl. Make a well in the dry ingredients and pour in liquid ingredients. Stir until moistened. Bake at 350° in 3 loaf pans 7 1/2 x 3 1/2-inch for approximately 50 minutes.
Toss together potatoes, salt and celery. Remove yolks from eggs. Dice egg whites and add to potato mixture. Blend cucumber, onion, mustard, salad dressing, vinegar and egg yolks in blender. Fold sour cream into mixture and then fold this dressing into potatoes. Chill well.
1st Layer: Crush vanilla wafers and add pecans. Melt butter. Pour over mixture and mix. Bake until crisp (20 minutes at 350°). Make in spring-form pan.
Remove cream cheese from refrigerator 1 hour before preparation. Mix cream cheese, beef and onion thoroughly together. Make into a ball. Chill 1 hour. Serve with crackers or rye bread.
Melt butter. Add onions, green pepper and raisins; saute until tender. Stir in rice and spices. Brown slightly. Add broth; mix well. Bring to a boil. Cover with tight fitting lid; simmer for 14 minutes. Remove from heat. Toss lightly and serve.
Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste (or use tubed wasabi paste). Whisk in soy sauce, 2 tablespoon peanut oil, sherry, sesame oil and ginger. Stir in green onions. Set aside. Sprinkle tuna with salt and pepper. Grill on VERY hot grill. Sear quickly on both sides, about 3 minutes per side. Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts. Serves 4.
Butter a spring-form pan. Pour kahlua in unwhipped cream in a large bowl and refrigerate at least 1/2 hour. (Put beaters in refrigerator, too.)
Cream sugar and oil. Add eggs and sour milk; beat hard. Sift cocoa, flour, salt and soda. Add to first mixture and beat. Add boiling water and vanilla. Bake at 375° for 30 minutes or until toothpick comes out clean.
Lightly grease two 9 x 4 x 3-inch loaf pans. Preheat oven to 325°. Sift flour with salt, baking powder, soda and spices. Set aside. In large bowl with electric mixer, beat sugar with butter just until blended. Add eggs, one at a time, beating well after each addition. Continue beating until very light and fluffy. Beat in pumpkin at low speed. Beat in flour and spice mixture. Add raisins and nuts. Turn batter into prepared pans. Bake 1 hour and 15 minutes or until tested done. Cool in pans 10 minutes. Turn out onto wire rack. Cool completely.
Sift together flour, soda, baking powder, salt and ginger. In a separate bowl blend molasses, brown sugar, butter and eggs. Stir dry ingredients into molasses mixture to form dough. Chill in refrigerator for 30 minutes. Divide dough into 6 equal parts. Roll out each piece of dough to fit a 9-inch cake pan. Bake in well-greased and floured pans at 350° for 15 minutes. Makes six layers. Cool layers before filling.
Sprinkle first 3 ingredients into pie crust. Beat remaining ingredients together and pour into pie crust. Bake 15 minutes at 425°. Reduce heat to 300°. Bake until knife inserted near center comes out clean.
Melt bacon drippings in a 9-inch iron skillet until very hot. During this time, sift dry ingredients into bowl. Add buttermilk and egg; beat until batter is smooth. Add 1/2 of drippings to batter and stir well. Pour batter into skillet and bake at 450° for 20 to 25 minutes.
Mix all ingredients; put in casserole dish. Bake until brown in a 350° oven, 35 to 40 minutes.
Sift dry ingredients in bowl. Add liquids and pumpkin. Mix well. Add raisins and nuts. Fill three 1 pound coffee cans 2/3 full. Grease and flour cans. Bake 1 hour at 350°.
Brown ground beef with green pepper and onion. Add both soups, water, mushrooms, oregano, garlic powder, salt and pepper. Cook noodles according to package directions.
Grease 10-inch pan or fluted tube pan. Dissolve yeast in warm water. In large mixer bowl, combine milk, margarine, sugar and salt. Stir in dissolved yeast, oats and eggs. Add 1 cup flour; beat at medium speed on electric mixer until smooth. Stir in enough remaining flour to make a stiff batter. Cover; let rise in a warm place until double in volume, about 1 hour.
Mix the ground meats together with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix in soups. Season with red and black peppers. Put in heavy casserole dish; cover with close fitting cover. Bake at 325° for 70 minutes.
Flatten each chicken breast half by placing between two sheets of wax paper and pounding with a meat mallet to a thickness of about 1/4-inch. Mix remaining ingredients in a small dish. Transfer to a large nonstick skillet and place over medium-high heat. When hot, add chicken. Cook, turning once, until meat is no longer pink in center, about 5 minutes total.
Line bottom of pie crust with berries and salt. In a saucepan, put sugar and water and cornstarch and cook until thickened and add to pie boiling hot. Let cool and add whipped cream.
Dissolve sugar-free jello in hot water. Mix in cold water and pineapple juice. Set aside to thicken slightly. Whip the whipped topping. Puree pineapple in a blender. Mix pineapple with slightly thickened jello. Fold in whipping cream. Chill overnight. Three-fourths cup equals 1 starch or 1 fruit.
Whip the cream cheese with sugar until fluffy. Blend in vanilla. Fold in whipped cream, blending thoroughly. Spoon into pie shell. Spread cherries evenly over top. Refrigerate pie overnight.
Cook sausages. Heat oven to 400°. Brush an 11 x 7-inch baking dish with sausage drippings. Place sausages in single layer in baking dish. Beat flour, milk, eggs and salt until smooth; pour over sausages. Bake, uncovered, until puffed and golden brown, about 25 to 30 minutes. Cut into squares.