HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients in a large bowl; add apples to mix. Add lemon juice and mix thoroughly. Place pie dough in a 9-inch pan. Add apple mixture. Drizzle molasses over top of apples. Cut butter into small pieces and place over top. Add top crust, making a few slits in top. Bake at 425° for 15 to 20 minutes, then cover edge of crust with foil to keep it from burning and continue baking for another 30 to 35 minutes or until crust is golden brown.
Preheat oven to 350°. Cream the margarine and sugar. Beat in egg. Add dry ingredients (mixed together) alternately with milk. Fill greased muffin tins half full. Bake 25 minutes. When done, brush with melted butter and roll in mixture of 1/2 cup of sugar and 1/2 teaspoon of cinnamon. Makes 1 dozen.
Brown ground beef with onions; drain. Add seasoning and water. Simmer 10 minutes.
Mix all ingredients except cheese and onion rings. Bake with grated cheese on top at 350° for 30 minutes. Top with onion rings and bake 15 minutes longer. Let stand 10 minutes before serving. Makes 10 to 12 servings.
Mix all together in punch bowl. Makes 1 punch bowl full. If too strong, add more ginger ale (no water).
Beat eggs slightly, then add milk. Work together with flour until stiff enough to roll out. Roll out real thin and let set for 2 hours or more. Cut into narrow strips. Cook in broth until done.
Cream together sugar and cooking oil. Add and beat well the eggs, red food coloring and vinegar. Sift together flour, baking soda, salt and cocoa. Add alternately to sugar mixture the dry ingredients, buttermilk and vanilla. Bake at 350° for 30 to 35 minutes.
Let cheese soften. Combine all ingredients with cheese and form into a ball. Roll in parsley or pecans.
Brown onions in grease; add meat and cook until brown. Add soups; stir well. Add water and mushrooms. Cook noodles and mix with meat. Put in casserole dish. Cook at 350° for 20 minutes.
Cook sausage and onion in skillet until onion is tender, stirring frequently. Add potatoes, sausage mix, 2 1/2 cups water and pepper. Simmer for 10 minutes, stirring occasionally. Add carrots, mixing gently. Simmer for 10 minutes longer or until carrots are tender-crisp. Stir in broccoli and cheese. Cover and cook for 5 to 10 minutes longer or until broccoli is tender.
Unroll dough and fit into an ungreased 9 x 13-inch casserole. Cover dough with the cheese, then add peas. Combine remaining ingredients and spoon over peas. Bake at 350° for 20 to 25 minutes. Do not brown; let set for 10 minutes before cutting squares. Yields 6 to 8 servings.
Preheat oven to 350°. Cook noodles as directed. In medium skillet, brown ground beef; drain. Stir in tomato sauce, onion, parsley, garlic powder and oregano; simmer, stirring occasionally, 15 minutes. Shred cheese and in 3-quart baking dish (oblong if available), layer 1/2 sauce, noodles and cheese; repeat, ending with cheese. Bake 25 minutes or until heated through. Serves about 4.
Mix flour, sugar, salt and baking powder. Make depression in center and add milk, then egg. Stir. Add water to thin. Any leftover can be kept in Tupperware for several days.
Mix all ingredients, except bread. Roll each slice of bread (with a rolling pin) as thin as possible. Trim crusts. Brush both sides of bread with butter mixture. Slice bread diagonally to make 2 triangles. Bake about 7 minutes then turn and repeat. Bake at 350°. Each side should be lightly browned and crisp. Cool on rack.
Cook mixed vegetables according to directions on package; drain and cool. Combine with remaining vegetables. Mix flour, sugar and salt in a heavy pan. Add vinegar and mustard. Cook, stirring constantly, until thick and smooth. Cool. Combine vegetables and dressing. Chill thoroughly.
Mix together tomatoes and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning to taste. Serve over noodles or with crunchy French bread. May be cooked on stove as a stew.
Wash lettuce and tear into bite-size pieces. Chill as long as possible. Prepare dressing. Pour prepared Lawry's dressing, garlic, dry mustard, Worcestershire sauce, pepper and lemon juice into container; mix or shake well. When ready to serve, place romaine in large bowl; pour dressing over and toss well. Add cheese and toss. Add croutons and toss. Serve at once.
Cream sugar, oleo and eggs together. Add large can of syrup, flour, baking powder and vanilla. Mix all together. Use greased and floured cookie sheet. Bake at 325° for 20 minutes.
Cream together sugar, butter, vanilla and eggs. Add flour and mix well. Pat out with hands and cut with glass or cookie cutter. Best to use wax paper. Bake at 375° for approximately 8 to 10 minutes.
Have cream cheese at room temperature. Chop peppers and onion very fine. Chop dried beef and mix everything together. Put in casserole and bake at 350° for 20 to 30 minutes, uncovered. Serve with crackers.
Mix ingredients together well. May add raisins, nuts or chocolate chips as desired. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° until light brown.
Salt and pepper chicken. Melt ingredients together until liquified. Marinate chicken overnight. Place chicken in buttered casserole, skin side down. Baste with the marinade often. Turn and continue to baste until chicken is cooked and richly glazed. Cook at 375°.
Mix dry ingredients and nuts. Mix other ingredients and add to dry. Knead few strokes. Roll out and cut with biscuit cutter. Bake 20 minutes at 450°.
Grease pan. Beat eggs; add sugar. Melt chocolate, butter and vanilla. Add chocolate mixture to egg mixture. Fold in flour and salt. Add nuts. Bake at 350° for 30 minutes.
Combine dry ingredients. Add all liquid ingredients (except butter). Bring to a boil for 1 full minute, stirring constantly. Melt butter. Serve warm.
In saucepan, combine gelatine, cinnamon and salt. Stir in sweetened milk and eggs. Mix well. Let stand 1 minute. Over low heat, cook, stirring constantly, until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin. Mix well. Pour into graham crust. Chill 3 hours, or until set.
Mix ingredients; spread on hamburger buns.	Wrap in foil and bake in 250° oven for 20 to 30 minutes.
Preheat oven to 350°. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onions, green pepper, black pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350° oven. Serve hot with chips or crackers.
Pour pineapple and juice into bowl. Sprinkle dry pudding over it and stir. Add drained oranges and grapes. Refrigerate. Just before serving, add bananas. Yields 6 to 8 servings.
Mix butter, mustard, poppy seeds and onion. Spread on rolls. Put a slice of ham and cheese in each roll. Wrap in aluminum foil. Bake at 300° for 20 minutes. Makes four sandwiches.
Mix all ingredients well; let stand for at least 2 hours. Do not grease cookie sheet. Drop or roll in marble size balls onto cookie sheet. Cook for 20 minutes or until lightly browned at 300° and roll in powdered sugar.
Remember, this does not require cooking, just blend and refrigerate. Heat prior to using. Good for pork chops, meat loaf, hamburger patties, brisket and stew.
Bake at 350° for 30 minutes. Split layers after cooled. Fill with icing.
Fry bacon until crisp. Remove, crumble and set aside. Add soy sauce, vinegar and sugar to the green beans. Cover and bring to a boil. Reduce heat and simmer until the beans are tender. Add water chestnuts and bean sprouts and continue to cook 2 minutes. Sprinkle bacon on top. Yields 6 to 8 servings.
Pound chicken breasts to flatten them. In a 2-quart casserole dish, line bottom with dried beef. Place chicken breasts on top of dried beef. Place layer of dried beef on top of chicken breasts. Mix together sour cream and cream of chicken soup. Spread over all ingredients. Bake at 350° for 45 to 50 minutes.
Mix sausage, cheese and Worcestershire sauce together. Spread on single slice of bread. Broil until meat and cheese is heated and cheese melts.
Mix first 7 ingredients, bring to boil. Add peppers and garlic. Cook until thick. Put in jars. Yields 10 or 12 pints.
Mix together cream of chicken soup, chicken and evaporated milk. Boil margarine and chicken broth. Take off stove and add stuffing. Let stand for 5 minutes.
Cube tomatoes. Dice onion; combine. Add celery, cilantro and seasonings. This is great with meats or as a simple summer salad.
Mix in a bowl the first 4 ingredients. Bring to boil the oleo, cocoa and water; pour over the flour mixture. Add buttermilk, eggs and vanilla. Bake in a 400° oven for 20 minutes.
Add all dry ingredients. Mix well. Then add milk and eggs. Add melted margarine and beat. Then add 1 teaspoon vanilla. Pour in pie shell and bake slowly.
In large pot, brown beef cubes in lite Italian salad dressing, onion soup mix and garlic cloves. Add lemon pepper, liquid dill spice, Italian seasoning, white vinegar, water, seasoned salt, paprika, parsley flakes and grape jelly. Simmer, covered, on low heat for 60 minutes. Add 1 cup water and simmer 1 1/2 to 2 hours longer, until meat is tender.
Mix the last 4 ingredients to make a syrup and pour over the combined vegetables. Store in a gallon glass jar and refrigerate. Ready to eat in 24 hours. Will keep 1 year in refrigerator.
Preheat oven to 325°. Grease and flour Bundt pan. Mix Crisco and sugar; blend well. Slowly add eggs 1 at a time, blend slowly. Add flour. Mix buttermilk with baking soda, then add to mixture. Add vanilla; blend. Bake 1hour and 35 minutes. Cool, slice and eat.
Mix and bring to a boil. Cool. Mix all vegetables together and pour cool liquid over all and chill. Will keep 2 weeks.
Grate all ingredients and work all the juice out. Add cream cheese, mayonnaise and salt to taste. Mix together and make sandwiches.
Cream butter, sugar and vanilla in a bowl until fluffy. Add the egg; combine well. Combine flour and baking powder. Stir into butter mixture, blending well. Add chocolate chips, almonds and orange peel. Drop batter by teaspoonfuls onto greased cookie sheet, at least 1 1/2 inches apart. Bake cookies at 375° for 10 to 12 minutes until lightly brown and crisp. Let cookies cool for a minute on sheet, then remove to wire rack. Yields 2 1/2 dozen cookies.
In a shallow baking dish in a 350° oven roast a 2 to 4 pound boneless pork rib end roast for 20 minutes. Baste with mixture. Continue to roast, basing occasionally, 20 to 30 minutes more, until thermometer inserted reaches 155° to 160° or until done.
Combine first 6 ingredients. Pour into a 10 x 6 x 2-inch baking dish. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes more. Garnish with parsley flakes. Serves 6.
Cook cornstarch, sugar and water together until clear, like starch. Stir and cook. This takes only a few minutes. Cool while heating egg whites. Beat egg whites until standing in peaks. Then add first mixture and beat some more, adding 6 tablespoons more sugar, one at a time while beating. Beat until all stands in high peaks. Put on pie and brown in a 350° oven.
Cream the shortening and sugar together. Add egg; mix well and set aside. In a separate bowl, mix together the flour, soda and salt. Chop the orange half in a blender with the buttermilk or yogurt. Add alternately the flour mixture to the sugar mixture, stirring only until the ingredients are moistened. Pour into greased muffin cups. Bake at 400° for 20 to 25 minutes. Makes 9 to 12 small muffins.
Mix dry ingredients into cake pan. Make three small holes in this mixture and put vinegar, vanilla and shortening in holes. Pour water over and mix until smooth. Bake 30 minutes at 350°. Double for sheet cake.
Sift dry ingredients together and add milk, eggs and shortening. Mix well. Pour into greased pan and bake in oven at 400° for 30 minutes. Makes 1 8 x 10 loaf.
Set oven at 350°. Grease 9 x 13-inch baking pan. Combine butter and brown sugar and beat until thoroughly mixed. Add eggs, one at a time. Sift together flour, baking powder and salt and add them to the batter with the mixer set on its lowest speed, mixing until dry ingredients are blended thoroughly. Stir in chocolate bits and walnuts. Spread batter in prepared pan. Bake 20 to 25 minutes until set and lightly browned. Cool completely and cut into 24 bars. Store in airtight container.
Peel and cube potatoes. Stew with 1 teaspoon salt until tender. In a double boiler, melt butter. Add flour, salt and pepper. Add onion and bacon chips, if desired. Mix well. Add milk. Stir until thick, adding more milk until desired consistency (you may use water from potatoes). Add potatoes and cheese. Mix well. Delicious served with corn bread.
Mix in a heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat. Stir in until completely melted 6 ounce package (1 cup) semi-sweet chocolate pieces. Stir in 1 cup cut up nuts and 1 teaspoon vanilla. Spread in a buttered 8-inch square pan. Cool; cut into 30 pieces.
Cream together. Place paper cups in cupcake tins; fill 2/3rd full. Cook 40 minutes in 300° oven; edges should be brown. Cool 5 minutes.
Combine all ingredients; put in 9 x 13-inch casserole dish. Melt one stick of butter and 1 package of Ritz crackers. Combine and use as topping. Bake at 350° for 45 minutes.
Rinse lettuce and dry. Tear into large pieces. Wrap in paper towels and refrigerate for several hours to crisp the lettuce. Combine everything but the lettuce and the croutons in a blender and puree until smooth. When ready to serve, place the dressing into the bottom of a very large pan or bowl and toss thoroughly with the lettuce; transfer to a salad bowl, sprinkle with croutons and serve immediately with freshly ground pepper.
Bake potatoes and scoop out center. Keep the shells. Combine mashed potatoes, tuna, onions, olives, cheese, green pepper, salad dressing, salt and pepper. Spoon back in potato shells. Bake at 350° on a cookie sheet until onion and peppers are done. Serve with a spoon of sour cream and chives on top. Add salad and hot rolls for a complete meal.
Brown the sausage in skillet and drain. Put the 6 slices of bread, buttered generously, buttered side down, in an oblong casserole dish. Put sausage on top of bread. Then layer shredded sharp cheese on top of sausage. Mix eggs, milk, salt and dry mustard. Pour this on top. Cover and refrigerate. This can be made the evening before. Bake, uncovered, at 350° for 40 minutes.
Crumble cornbread in bowl. Add Pepperidge Farm seasoning mix. Add onion and celery. Beat eggs and add. Salt and pepper to taste. Mix in chicken broth until slightly soupy. Bake at 350° for 30 to 40 minutes. Cooked chicken may be placed on top of dressing before baking.
Combine egg with milk and blend thoroughly. Add to dry ingredients which have been sifted together. The dough should be the consistency of a soft drop biscuit dough. Drop by spoonfuls on boiling stew and cook about 12-15 minutes. Do not raise lid while dumplings are steaming.
Mix cole slaw mix with crumbled dry Ramen noodles, sunflower seeds, onions and almonds in large bowl. Cover and refrigerate until time of serving.
Brown hamburger with onion. Add all other ingredients and mix together. Put in casserole. Sprinkle with cheese and bake 30 minutes at 350°.
Drain and rinse beans. In food processor, puree beans (or mash by hand), lemon juice, cumin, garlic and pepper. Transfer to bowl, cover and refrigerate for at least 1 hour. Sprinkle with green onions just before serving. Serve with corn chips or tortilla chips.
Heat oil in pressure cooker. Prick skin of sausages in several places with a fork. Add the sausages and chicken to the oil and cook until well browned on all sides.
Mix all ingredients except chips. Blend well. Add chips. Bake at 350° for 40 to 45 minutes in a tube or Bundt pan.
Boil raisins and water for 5 minutes. When cool, add baking soda. Cream sugar and margarine and add eggs. Add flour with the rest of the dry ingredients, raisins and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake for 12 minutes in a 375° oven.
It is never too soon to do something nice for someone - because you never know how soon it will be too late.
In 400° oven, bake potatoes about 1 hour. Cut potatoes in 1/2 lengthwise. Scoop potato out and place in large bowl. Add remaining ingredients and beat until smooth. Spoon filling back into potatoes. Bake at 400° for 20 minutes and then serve.
Trim excess fat from meat; brown on all sides in oil in heavy pan. Pour off fat. Add remaining ingredients to meat. Cover pan tightly and simmer for 2 to 3 hours or until meat is very tender. Stir and turn meat every 30 minutes. Yields 12 servings.
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Using medium heat, slowly stir in water. Heat thoroughly, stirring occasionally. Top with marshmallows, if desired.
Stir together dry ingredients. Add milk and mix well. (Best if mixed with electric mixer.) Pour into 8 x 8-inch greased and floured pan. Bake at 350° about 30 minutes.
Combine milk, margarine and salt in a saucepan. Heat on low until margarine melts. Add chocolate chips. Stir until chips melt and mixture is smooth. (May require use of a whisk.) Remove from heat and stir in vanilla. Serve warm over ice cream or cake.
Cream together shortening, butter or margarine, sugar and salt. Add eggs and beat after each, alternating with flour, milk and flavoring of your choice. Bake at 325° in tube pan for 1 1/4 hours.
Start oven at moderate (350°). Grease 8-inch square baking pan. Line with waxed paper. Grease paper. Cream shortening and sugar together in mixing bowl until light and fluffy. Add eggs and beat well. Add applesauce and mix. Sift dry ingredients together. Beat into batter until smoothly combined. Add currants. Pour into prepared pan. Bake 45 to 60 minutes or until done. Let cool in pan. Makes 8 or more servings. A good brunch cake.
Have all the ingredients at room temperature, especially the butter and the eggs. In a mixing bowl, cream the butter and 1 cup of the sugar until very light and fluffy, 3 to 5 minutes in a mixer. Add the egg yolks, one at a time, beating thoroughly after each addition. Beat in the vanilla, then the hazelnuts.
Combine condensed milk and water; mix well. Add pudding; beat well. Chill 5 minutes. Pour equal amounts into cups. Insert wooden sticks into center of each cup. Freeze 6 hours. To serve, remove from freezer. Let stand 5 minutes. Peel off paper cup.
Layer broccoli in 8 x 10-inch buttered baking dish. Place chicken over broccoli. Blend remaining ingredients and pour over broccoli and chicken. Top with buttered crumbs. Bake at 350° for 50 minutes.
Dissolve Kool-Aid and sugar in water. Add juices. Fill freezer containers, leaving space for freezing. Let thaw slightly before serving. Makes 80 cups.
Cream together sugar and butter. Mix, adding one at a time, the rest of the ingredients, well. Bake 25 minutes at 350°. Cool.
Melt cheese and salsa in a 1 1/2-quart microwavable bowl on High for about 5 minutes, stirring after 3 minutes. Serve hot with crackers, chips or cut up vegetables.
Season chicken. Let stand overnight. Broil chicken until tender. Spread with barbecue sauce. Cover with foil and bake until sauce is in chicken. Serve hot!
Cook macaroni as directed on package; drain. Cool to lukewarm. In a large skillet, saute onions in butter until golden. Add beef and brown evenly. Stir in tomato puree, tomato paste, salt, pepper and cinnamon. Simmer, covered, 30 minutes. Add bread crumbs. Beat egg in a large kettle, add macaroni and toss. In a large rectangular baking pan (13 x 9 x 2-inches), arrange in layers half of macaroni, the meat mixture, remaining macaroni and then rich white sauce on top, sprinkling each layer with Parmesan cheese. Bake in 375° oven 30 minutes, or until cheese browns lightly. Let stand 10 minutes, then cut into square portions. Serves 8 to 10.
Cream butter and sugar. Stir flour, soda, salt and spices. Add eggs to butter and sugar; mix. Combine with flour mix; stir in buttermilk. Grease Bundt pan and coat with flour. Bake at 350° until tester comes out clean.
Pound each veal slice to tenderize. Coat with flour. Layer 1 slice each of Prosciutto and cheese on each piece of veal. Roll up; score with toothpick. Heat margarine in a 10-inch skillet over medium heat until melted. Cook veal rolls in margarine, turning occasionally until brown. Add wine; sprinkle with salt and pepper. Cover and cook over medium-high heat for 4 minutes. Serves 4.
Combine sugar, cornstarch and salt; stir in egg yolks. Heat milk in saucepan. Add some of the hot milk to egg yolks and stir. Add this to the rest of the milk in saucepan with the coconut and cook until thick. Remove from heat and stir in vanilla. Turn into baked pie shell and cover with meringue.
Fill jars with pickles, then add cold water. The first four ingredients should be added to each quart jar. Seal. Before using, about 12 to 24 hours ahead of time, remove from brine. Wash in cold water twice and drain. Split each pickle and return to rinsed jar. Add sugar and cold water. Place in refrigerator and keep refrigerated.
Combine condensed milk and water. Add pudding mix; beat until blended. Chill 5 minutes. Fold in Cool Whip. In 2 1/2-quart round glass serving bowl, layer pudding, vanilla wafers and bananas. Chill thoroughly.
Combine sugar, syrup and water. Cook slowly in a large pot to	soft ball (230°). Add peanuts and salt; cook to hard crack (310°), stirring constantly. Add butter and soda.	Stir to blend (will bubble up). Add vanilla; pour onto buttered cookie sheet. Pull out with a spoon or spatula.	Cool. Break apart. Store in an airtight container.
Heat oil in skillet. Add onion, basil, garlic and rosemary. Saute until onion is soft (less than 5 minutes). Transfer to medium bowl; mix in shrimp, bread crumbs, cheese and mayo. Lightly season with salt and pepper. Remove dark gills from mushrooms. Arrange mushrooms rounded side down onto an oiled baking sheet. Mount the shrimp filling into mushrooms, pressing to compact. Can make ahead to keep in refrigerator for later. Preheat oven to 350°. Bake for 35 minutes. Spicy version: Lightly sprinkle with red pepper before baking.
Blend chili sauce and mayonnaise together. Add remaining ingredients and mix well. Chill. Great with chips and crackers. (I usually double this.)
Mix dry ingredients together. Add to hot water about 1 tablespoon per cup. Store in an airtight container.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Spread mixture into pan. Bake until golden brown. Cut into squares. Eat warm or cold. Cook about 40 to 45 minutes.
In 3-quart bowl, cook sugar, syrup and water 12 minutes and 30 seconds on High power (should be fine thread). Add salt to egg whites and beat them on high speed until stiff. Slowly pour syrup in a thin stream into the egg whites, beating constantly, until mixture loses its shine and thickens. Stir in vanilla and nuts, if desired. Drop by teaspoon at once on waxed paper or foil. Makes about 30 pieces. Use a heavy mixer to beat. Hand mixers do not have enough power.
In medium bowl, beat cream cheese until light and fluffy. Add milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Saute onions and garlic in 3-quart pan until soft. Add potatoes and cook until almost done. Add remaining ingredients and simmer for 5 to 10 minutes. Makes 6 to 8 (1/2 cup) servings.
Cook macaroni as directed. Drain well. In glass casserole dish, combine all the ingredients. Cook, covered, 6 to 8 minutes, rotating dish. Rest 5 minutes, then serve.
Stir-fry chicken in oil over medium-high heat for 4 to 5 minutes or until tender. Reduce heat to medium. Stir in salsa; cover 5 minutes. Stir together salad dressing, avocado and hot pepper sauce. To serve, layer chips, lettuce, beans, chicken, tomatoes and avocado mixture on serving plate. Top with cheese. Makes 4 servings. Prep time: 20 minutes.
Boil macaroni in salted water. Drain. Mix together all ingredients. Place in 9 x 13 baking dish. Sprinkle paprika over top. Bake in 350° oven about 1 hour or until sides of dish show macaroni is browning. Serve hot.