HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll dough thin (flour, salt, baking powder and shortening). Cut into squares. Place apple halves on dough. Sprinkle with sugar and cinnamon. Bring dough together over apples. Place in greased pan. Heat boiling water, butter and brown sugar. Mix thoroughly. Pour over dumplings. Bake at 350° for 40 minutes.
Mix and spread on muffin halves. Cut each half into 8 small wedges. Freeze on cookie sheet. Put into Baggies. When needed, pop into oven at 350° for 15 minutes.
Slice vegetables thin. Slice onion very thin. Layer vegetables in a greased casserole dish. Sprinkle with dried bread crumbs and Italian seasoning. Put a layer of cheeses over this and repeat sequence. Cheddar, Muenster, Mozzarella, Provolone and Parmesan all work well in this recipe; choose any combination that suits your taste.
Melt margarine and chocolate chips. Stir in Rice Krispies. Press in pie shell. Chill for 30 minutes.
Combine all the ingredients, except the salt, in a 10 to 12-quart stainless steel pot. Bring to a boil; stir, cover and simmer over low heat, stirring occasionally, 1 hour and 15 minutes. Add salt to taste.
Heat butter; add onion and saute. Add broth and bring to boil. Add noodles and salt and boil 3 minutes. Add broccoli and garlic; cook for 4 minutes. Add milk, cheese and pepper; cook until cheese is melted.
Put pineapple, sugar and Jell-O in pan. Bring to a boil. Cool to room temperature. Then fold in cottage cheese and Cool Whip. Pour in a 6-cup mold.
Spray 12 muffin cups with a nonfat cooking spray. In a medium bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. In a large bowl using a wire whisk, beat egg substitute. Stir in pumpkin, cereal, milk and corn syrup. Add to flour mixture; stir until well blended. Spoon into prepared muffin cups. Bake at 400° for 18 to 20 minutes. Cool in pan 5 minutes.
Take an inexpensive cut of beef roast, chuck roast or bottom round roast and place on a large piece of aluminum foil. Surround it with carrots, small potatoes and small onions. (I poke holes through the center of onions so they hold their shape.) Pour 1 can cream of mushroom soup over the beef. Sprinkle 1/2 package of dry Lipton onion soup mix on top. You may also put in some mushrooms. Wrap completely, securely in the foil. Place on cookie sheet. Bake at 300° for 3 hours (it will make its own gravy).
Slice cookie dough. Line in ungreased 14-inch pizza pan or 2 small quiche pans, overlapping slightly. Bake at 275° for 12 minutes. Cool.
Melt chocolate over hot water; cool. Beat eggs until thick and lemon colored. Add sugar; beat well. Add oil and chocolate; blend well. Combine dry ingredients; add to liquid mixture and beat until smooth. Stir in zucchini and 1 cup nuts. Batter will be very thick. Pour into greased and floured 10-inch tube pan. Sprinkle with 1/4 cup nuts. Bake at 350° for 1 1/4 hours.
Bring prunes and broth to a boil in a saucepan. Remove from heat and let stand 20 minutes. Saute celery and onion in oil until tender. Place bread cubes and poultry seasoning in a large bowl; toss to mix. Add celery, onion, prunes and broth. Toss lightly to blend. Add more broth if dressing too dry. Trim excess fat from tenderloin. Cut lengthwise to within 1/2-inch of each end and almost to the bottom, leaving bottom connected. Open out the meat and pound the side of the pocket to about 1/4-inch thickness. Combine garlic, fennel seeds, pepper and salt and rub on the inside of the pocket. Spoon stuffing into opening of tenderloin. Press gently to close. Tie tenderloin securely with heavy string at 1-inch intervals. Place tenderloin on roasting rack. Insert meat thermometer into thickest part of tenderloin. Place rack in roasting pan. Insert meat thermometer into thickest part of tenderloin. Place tenderloin in oven preheated to 500°. Immediately reduce temperature to 350°. Cook 20 minutes, then brush on melted butter and cook additional 10 to 15 minutes. Remove from oven; cover with foil. Let stand 10 minutes before slicing. Slice into 4 equal servings.
Beat eggs slightly. Mix in next 5 ingredients with a large spoon. Stir in pecan halves. Pour into unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes. (Filling should be slightly less set in center than around edges.) Makes two 9-inch pies.
Mix cut up chicken, soups, milk and onion in casserole dish. Cover with stuffing mix. Pour chicken stock over stuffing. Drizzle melted margarine over all. Bake for 35 minutes at 350°.
Peel and devein shrimp. Wash thoroughly under cold water and blot dry with paper towel. Set aside.
Cook beef and onion in Dutch oven over medium heat, stirring until beef crumbles and is no longer pink, drain. Return mixture to pan. Stir in tomatoes and next 7 ingredients, and, if desired, chili powder bring to a boil, then simmer stirring occasionally for 30 minutes. Stir in kidney beans and next 3 ingredients; simmer, stir occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with cheese. Yield 10 cups.
Brown ground beef with chopped onion in a skillet and drain off excess fat. Combine beef and other ingredients. Cover and simmer 10 to 15 minutes and serve on buns.
Saute onion in margarine until tender. Reduce heat to medium. Stir in flour until completely blended. Add water, bouillon, garlic and pepper. Stir well. Bring to a boil. Reduce heat to low and add broccoli and milk. Simmer for 10 minutes. Stir in half and half. Add cheese.
Prepare zucchini. Scrub and rinse well. Cut lengthwise into 6 sections. Cut each section in half. Place in microwave-safe dish. Add juice, water, butter and pepper. Microwave on High for 5 minutes or until tender; do not overcook.
Break spaghetti into 2-inch pieces. Cook, using package directions; drain. Place in large bowl. Add eggs and 1 cup cheese; mix well. Spread onto 12-inch pizza pan.
Make batter from the first seven ingredients and pour into greased baking pan, 8 x 10 x 2-inch. Add canned fruit or berries and water.	(If the fruit or berries are juicy, do not add the water.) Bake one hour at 350° or until golden brown.
Add soda to dates. Pour boiling water over mixture. Beat eggs; add 1 cup sugar and melted shortening. Combine this mixture with hot dates. Add flour, salt and baking powder. Fold chopped nuts into mixture. Pour in greased cake pan. Bake 40 to 45 minutes at 325°. Cut in 1-inch squares. Put layer in bowl, then top with Cool Whip, then more squares, etc.
Mix flour and milk. Cook on low heat until its thick and smooth. Set aside and let cool. Then mix remaining ingredients until smooth, about 15 minutes. Add milk slowly and mix together until fluffy like cream.
Combine marshmallow cream, sugar, milk, butter and salt. Bring to a full boil and cook at boil for 5 minutes, stirring constantly. Remove from heat and all chocolate chips. Stir until melted. Add vanilla and nuts. Stir quickly as this thickens quickly. Pour into greased 13 x 9-inch pan. Cool and cut.
Cream margarine with 1/3 cup sugar; add egg yolks; beat well. Add sifted flour. Put mixture into ungreased 13 x 9-inch pan. Press and shape in pan. Bake for 15 minutes at 350°. Let cool. Meanwhile, make a meringue of the two egg whites and 1/2 cup sugar. Fold in chopped nuts.
Mix all the ingredients together. Pour into a greased and floured oblong pan. Bake at 300° for 45 minutes.
Let batter set for 30 minutes. Stir in onion rings, deep fry until they turn brown.
In a 9 x 13-inch buttered pan, fold in sour cherry pie filling, crushed pineapple, yellow cake mix, coconut and nut meats. Next melt margarine. Place melted margarine over the nut meats. Bake at 350° for 60 minutes.
Combine dry ingredients. Add everything but water. Beat 2 minutes and then stir in water. Pour in two 9-inch or three 8-inch pans. Bake at 350° for 30 to 40 minutes.
Butter an 8 or 9-inch cake pan and sprinkle almonds in bottom of pan. Melt butter in a saucepan and add brown sugar. Bring to a boil and boil, stirring constantly, for 6 1/2 to 7 minutes. Immediately pour over almonds in buttered pan. Sprinkle chocolate chips over hot toffee and cover with a plate or lid to melt chips. Once the chips are melted, spread evenly over toffee and refrigerate until chocolate hardens. Break and store in cool place.
Preheat oven to 350°. Melt margarine in a 9 x 13-inch dish. Put flour, sugar and milk in a bowl and mix until smooth. Pour mixture over margarine. Drain peaches and place evenly in mixture. Bake in a 350° oven for approximately 30 minutes or until golden brown.
Combine flour, baking powder, salt and sugar. Cut in Crisco; add sweet potatoes. Stir until mixed, all ingredients moist. Sprinkle milk over dough. Turn onto floured board. Roll; cut. Bake in 450° oven 10 minutes.
Stir together first 3 ingredients in bean pot or 1-quart casserole dish. Top with bacon and bake, uncovered, at 350° for 45 minutes or more. Makes 4 servings.
Mix first 3 ingredients with an electric mixer until blended. Pour into graham cracker crust. Chill until set or freeze.
In a medium mixing bowl, bring egg whites to room temperature. Set aside. For crust, in another medium mixing bowl, beat margarine with an electric mixer on medium-high speed about 30 seconds or until softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium-high speed until thoroughly combined. Stir in remaining flour. Press crust mixture into 9 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Cream butter and sugar well. Add well beaten eggs, flour, cinnamon, milk and flavoring. Add remaining ingredients, all chopped. Drop on well-greased cookie sheet with teaspoon. Bake 20 to 25 minutes at 350°.
Heat oven to 425°. Mix all ingredients and let rise until double in size. Punch down and form rings. Let rise until double. Drop in 6 quarts boiling water. Boil for 3 minutes. Place on baking sheet; bake for 25 minutes.
Place in a 9 x 13-inch pan. Spread bread cubes and add sausage. Sprinkle with 1 cup Cheddar cheese. Beat eggs and other ingredients. Pour over bread and sausage. Top with cheese. Bake at 350° for 35 to 40 minutes.
Brown the hamburger and chopped onions, drain well. Combine all other ingredients. (Drain lima and red beans.) Bake at 350° for one hour in large casserole or roaster. Cover during the first half of baking time and uncover for the last half of time.
Heat oven to 350°. Combine flour, cocoa powder, soda and salt; set aside. In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla about 3 minutes until light and fluffy. Add eggs, one at a time, beat until thoroughly blended. Reduce speed to low, gradually beat in flour mixture until smooth. Stir peanut butter cup pieces and chocolate chips into dough. Drop dough onto ungreased cookie sheets, using 3 tablespoons per cookie, spacing 1 inch apart. bake 13 to 15 minutes until dry and slightly firm. Cool1 minute on cookie sheets. Cool completely on wire racks. Makes 2 dozen.
Sit in a circle in a dark room. One at a time, chew on a Life Saver with your mouth open. Watch the sparkles!
Broil steak 6 inches from the heat until rare, about 5 minutes on each side. Cut diagonally into thin strips; set aside and keep warm. In a large skillet, bring broth to a boil. Add onion and mushrooms; cover and simmer until tender, about 5 minutes.
Combine apples, sugar, 2 tablespoons flour, cinnamon, salt, nutmeg and lemon juice. Toss lightly. Roll pie crust and place in tin. Sprinkle 1 teaspoon flour in bottom of pan. Spoon apple mixture into crust. Slice butter and put it on top of apples. Top with second crust; flute edges and cut slits in top. Bake at 425° for 40 to 45 minutes or until apples are tender and top is golden brown. Cover the edge of crust with strips of foil for 15 to 20 minutes of baking time to prevent excessive browning. Serves 8.
Saute onion in margarine. Process onion, ground peanuts and potatoes in processor. Add broth gradually. Heat to serve, adding cream or milk. Add salt and pepper to taste. Garnish with chives.
Preheat oven to 350°. In large mixing bowl combine all ingredients. Once mixed, split in half for 2 loaves, if desired. In a large pan or 2 small pans, shape into loaves. Bake 1 hour or until done. A large loaf serves 8, small serves 4.
Mix ingredients together. Spread in a 13 x 9 x 2-inch pan. Top with topping.
This works better if carrots are grated finely and then measured. The same for the nuts. I use only enough mayonnaise to make spreadable. Also garlic powder to taste.
Mix flour, sugar, beaten eggs and butter; fold in nuts, chocolate chips and vanilla. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes.
Add water to reserved pineapple juice to measure 2 cups. Heat to boiling and pour over Jell-O to dissolve. Chill Jell-O until it begins to set. Add cream cheese (which has been softened with cream). Mix with rotary beater. Add celery, nuts and pineapple. Pour into molds and chill. Serves 8 to 10.
Mix ground beef, bread crumbs, onions, milk, egg and next 4 ingredients. Gently shape into 1-inch balls. Melt shortening in large skillet. Brown meatballs, then pour off fat. Heat chili sauce and jelly in separate saucepot, stirring constantly until jelly is melted. Add to meatballs and stir until thoroughly coated. Simmer, uncovered, 30 minutes.
Cook sweet potatoes in boiling water to cover 45 minutes or until tender. Cool to touch. Peel and mash potatoes. Stir in sugar and next 6 ingredients. Spoon into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Brush top with tablespoon of melted butter. Sprinkle with orange rind. Bake at 350° for 25 to 30 minutes. Garnish with orange slices, if desired. Yields 8 servings.
Use large round platter or Lazy Susan. Arrange tuna fish in center and surround with all other ingredients, forming a pattern. Serve with a cruet of olive oil and vinegar for individual seasoning.
Shuck and clean ears of roasting corn. Boil on the cob about 10 minutes. Whole ears of corn may then be packed into a clean crock, or cut from the ear. Add a solution of salted water or sprinkle salt over corn in layers, then add water. When corn is pickled, it may be eaten from the cob or cut off and fried in butter or other fat.
Combine flour and sugar together. Heat margarine, cocoa and cola until mixture comes to a boil. Pour the mixture over flour and sugar. Blend and add buttermilk, eggs, soda and vanilla. Fold in marshmallows. Beat well by hand and pour into a 9 x 13 pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients and bake at 350° for 1 hour or until mixture seems firm.
Mix sugar, flour, cornstarch and salt in boiler. Add milk slowly. Bring to a boil. Beat yolks in slowly. Add butter and vanilla. Put in baked pie shell. Cover with egg whites (as meringue). Brown.
Saute Italian sausage for a few minutes in olive oil, just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much.
Preheat oven to 375°. Boil noodles and drain. Add noodles to the tuna fish, mushroom soup and Cheddar cheese. Mix well. Add milk and spices. Cook for 45 minutes or until golden brown.
Mix first 6 ingredients and make into small balls. Brown slightly in frying pan. Drain. Mix together chili sauce and grape jam. Simmer slowly for about an hour. I use crock-pot to simmer.
Cook macaroni; combine onion, mayonnaise, mushrooms and mushroom soup. Mix well. Layer macaroni and soup mixture. Sprinkle cheese and pimento. Bake at 300° for 25 minutes.
Cream together margarine, lemon extract and vanilla extract. Blend in 1 1/4 cup sugar. Sift together flour, baking powder and salt. Add alternately with buttermilk, beating well after each addition. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold into batter. Pour into 2 greased 9-inch layer pans. Bake at 350° for 30 minutes or until done. Cool 10 minutes; remove from pans. Fill and frost with a lemon 7-Minute Frosting.
Melt chocolate in saucepan. Stir in heavy cream. Keep chocolate warm in fondue pot and dip in the fruit or dip the fruit halfway in and place on a waxed paper covered cookie sheet. Chill in the refrigerator for 1 hour.
Cream shortening, vanilla, margarine, sugar and egg. Add flour, salt, soda and yogurt. Add poppy seed. Refrigerate 1 hour. Drop by teaspoonfuls onto greased cookie sheet. Sprinkle with some sugar. Bake 10 to 12 minutes at 350°.
Preheat oven to 350°. Prepare cake mix according to package directions. Place paper cupcake liners in 30 muffin cups. Fill muffin cups 2/3 full of batter.
Whip all ingredients together and chill. To Serve: Use 1 Tbsp. per cup.
Thoroughly wash chit'lins; need to get rid of all the excess fat, grease and dirt. Change water often, until it rinses clear. Place clean chit'lins in a large pot, together with the onion, garlic, bay leaf, salt, pepper, vinegar and Tabasco sauce. Do not add water. Bring slowly to a boil over medium heat; quickly reduce heat and simmer slowly for about 2 hours. Remove excess water as it builds up. The chit'lins will remain watery, but do not allow them to become saturated. After 2 hours, cut the chit'lins into pieces. Continue simmering them and removing the excess liquid for another 1 1/2 hours or until they become fork-tender. When done, season to taste with additional salt, pepper, vinegar and Tabasco sauce. Serve with greens and potato salad or slaw and cornbread.
In a bowl, combine the peanut butter, vanilla, oleo and nuts. Mix sugar, milk and Karo in saucepan; bring to a boil. Pour in browned sugar, stirring until dissolved. Cook until soft ball stage. Pour into peanut butter mixture and beat until it holds shape. Spread into buttered dish.
Cook spaghetti, drain and put in casserole dish. Saute onion in oil until tender, but not brown. Add tomatoes, salt, pepper, sugar and red pepper and heat to boiling. Add chicken and mushrooms, then pour over spaghetti. Toss with a fork. Sprinkle with grated cheese. Bake at 350° until mixture is heated through and cheese is melted. Serves 6 to 8.
Chop green pepper, tomato and onion. Add to pasta and mix. Add salad dressing until pasta is coated. Sprinkle with Salad Supreme spice until desired taste. Toss well. Serve well chilled.
Combine ziti and spaghetti sauce in 3-quart casserole. Cook, covered with lid, at High 8 to 10 minutes. Stir twice. Sprinkle with cheese. Let stand, covered, 10 minutes before serving.
Cook zucchini in microwave for 8 minutes. Add carrots and onion. Cook for 4 more minutes. Stir in stuffing, saving some to sprinkle on top. Also, stir in the sour cream. Cook 4 more minutes or until hot.
Heat oil in skillet; fry meat alone until nearly done. Add 1 tablespoon soy sauce, celery, onions and 1 1/2 cups soup stock or bouillon cubes in 1 1/2 cups water. Saute for 10 minutes. Add bean sprouts, drained. Cook 5 minutes. Add gravy, using 1 tablespoon bead molasses, 1 tablespoon soy sauce, cornstarch and 2/3 cup water. Season to taste. Pour over meat and vegetables; stir until thickened. Serve over canned noodles or rice.
Put rice in 9 X 13 baking pan. Lay chicken breast on rice. Sprinkle soup mix on chicken. Top with chicken soup and broth. Cover with foil and bake about 1 1/2 hours at 350 degrees.
Cook macaroni according to package directions. Brown hamburger meat and onion together. Add the soups, water and cooked macaroni. Mix well and place in a 9 x 13-inch pan. Top with cheese and bake for 45 minutes at 350°.
Combine shrimp, celery and onion in a saucepan with enough water to cover (1 cup). Simmer over low heat until vegetables are tender. Add potatoes, milk and margarine. Heat; season to taste and serve.
Combine first six ingredients. Combine pumpkin and milk until blended. Cream shortening and sugar in large mixing bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tins 3/4 full. Sprinkle Streusel over top of muffins. Bake in 350° oven for 40 minutes or until toothpick inserted in center comes out clean.
Combine all ingredients except paprika. Mix thoroughly with hands. Shape into 2 logs or balls. Sprinkle with paprika and garnish with additional olives.
Take angel food cake and cut up in bite size pieces; take strawberries, blueberries, walnuts and bananas and mix up in large bowl. Top with Cool Whip and sprinkle nuts on top. Chill. Great summer dessert!
In a glass baking dish coated with nonstick cooking spray, place chopped hearts of palm along the bottom. Squeeze all liquid from spinach. In skillet, melt 1 Tbsp. margarine. Add spinach; heat and add flour, yogurt, milk, garlic, salt and pepper. Mix well and spread over hearts of palm. In remaining margarine, saute mushrooms. Salt and pepper to taste. Spread mushrooms over spinach mixture (may be prepared day before to this point). Cover with topping. Yield: 4 servings.
Clean and wash catfish. Cut up catfish to desired size pieces. Put 2 cups water in pot and add onions. Bring to a boil. Add catfish, bacon drippings and seasonings to water and onions. Let cook for 10 minutes. Make a thickener of flour and water. Add to the stew. Cook an additional 2 to 3 minutes until thick and well cooked. Remove from fire and serve.
Preheat broiler. To make marinade, combine garlic, oil, lemon or lime juice, Worcestershire sauce and pepper in a bowl.
Cream butter. Add flavoring and sugar gradually. Continue beating until creamy. Add eggs, one at a time. Continue beating to mix well. Add half of flour with milk. Beat. Add rest of flour. Beat for 2 minutes more. Pour in 10-inch tube cake pan. Spray Baker's Joy to cake pan. Bake 60 minutes at 325°.
Cut florets from broccoli. Peel stalks and cut diagonally into 1-inch pieces. Toss with oil. Place a jellyroll pan in a 500° oven for 5 minutes. Add broccoli in a single layer. Bake at 500°, stirring occasionally, for 10 minutes. Sprinkle with salt and pepper. Just before serving, drizzle with vinegar.
Drain tuna. Mix all ingredients and chill. Serve on crackers or muffins.
Combine dry ingredients. Add nuts. Combine remaining ingredients and add to dry mixture. Stir until moistened. Bake about 1 hour at 350°. (Mix pineapple with bananas immediately to keep them from getting dark.)
Melt butter and add all spices. Pour over cereal and nuts, except pretzels, stirring all the while. Bake at 200° for 1 1/2 hours, stirring at about 15 minute intervals. Last 30 minutes, add the pretzels. Makes about 2 gallons.
Line 9 x 13-inch pan with graham crackers, breaking cracker where necessary to fit.
Sift flour, baking powder, spices and salt. Cream shortening and add sugar. Beat until creamy. Add beaten eggs and mix thoroughly. Dissolve soda in applesauce and add alternately with flour mixture. Add raisins. Drop from teaspoon on lightly greased cookie sheet. Bake at 350° for 15 minutes or until brown.
Cook sugar, cocoa and milk on stove for about 45 to 50 minutes until it makes a soft ball. Take off stove; add vanilla, butter, marshmallows and nuts. Mix with mixer until creamy. Pour into greased glass pan. Cook some popcorn and eat it with your fudge. Makes a great snack.
Cook potato; mash and add remaining ingredients. Mix and roll out. Fry in deep lard.
Take chicken or turkey and cut into strips. Then add peppers and onions cut into strips. Add Zesty Italian dressing to marinate (overnight is best).
Boil and drain potatoes. Mash with margarine and milk until fluffy. Add onions, cottage cheese, salt and pepper; mix well. Put in 3-quart greased casserole dish. Sprinkle with grated cheese. Bake at 350° for 40 minutes.
Blend softened cream cheese and mayonnaise. Mix in remaining ingredients. Serve with crackers or spread on party rye.
Arrange yams in a circle in a 9-inch pie plate. Place pineapple in center. Dot yams and pineapple with marmalade. Bake at 350° for 30 minutes. Top with marshmallows. Broil until lightly browned. Serves 6.