HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place apple filling or topping in a greased 1-quart baking dish. Combine all remaining ingredients; sprinkle over apples. Bake at 375° for almost 30 minutes, or until topping is golden brown. Serve warm. Makes 6 servings.
Melt butter and shortening. Add eggs, milk and flavorings. Mix well. Add dry ingredients. Mix and bake in 2 well-greased loaf pans at 325° for 1 to 1 1/4 hours (sometimes longer). Test with a knife. This makes a very rich dessert bread.
Preheat oven to 350°. Melt half cup of butter with brown sugar; mix well to make sauce. Set aside. Melt remaining half cup butter, cut biscuits into fourths, one package at a time. Mix cinnamon and white sugar. Dip biscuits pieces into melted butter and then roll in the cinnamon and sugar mixture. Layer first package of biscuits in the bottom of a well-greased Bundt pan. Top with 1/3 of brown sugar sauce. Sprinkle with 1/3 of pudding powder. Repeat for remaining two layers. Raisins or nuts may be added to the layers, if desired. Bake at 350° for 25 minutes or until biscuits are golden brown. Turn out on serving platter and pull apart to serve.
In medium saucepan, combine cornstarch and sugar. Stir in milk and Egg Beater. Cook and stir over low heat for 6 to 8 minutes or until mixture coats a metal spoon. Remove from heat. Add chocolate syrup and cool. Stir in vanilla and yogurt. Freeze in ice cream maker. Yields 1 quart. Contains 0 g. fat, 0 mg. cholesterol and 152 calories.
Cream butter and sugar until fluffy. Add eggs; beat well. Add flour; blend well. Stir in vanilla and nuts. Pour batter into a 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Saute pepper, onion and garlic in olive oil. Mix in salsa, basil, cilantro and beef broth. Add Ragu and simmer 1 hour. Serve over pasta.
In large bowl, stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in a 350° oven for 50 to 55 minutes, or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. If desired, serve with whipped cream. (Makes 8 servings.)
Soften butter and knead ingredients together. Roll into tiny balls and refrigerate to set. Melt two packages chocolate chips and 1/2 stick paraffin wax in double boiler. Use toothpicks to dip balls in chocolate mixture. Put on wax paper or greased cookie sheet.
Mix first 3 ingredients together. Mix remaining ingredients together. Layer the two mixtures starting with the cracker mixture and ending with it. Bake at 350° for about 45 minutes. Butter the pan.
Press crescent rolls to fit onto a jelly roll pan. Bake at 350° for 15 minutes. Cool.
Blend shortening and sugar together. Stir in bananas and egg. Add vanilla and other ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 350°.
Flour, salt and pepper steak. Brown in oil. Cut in 2 pieces. Put some flour into drippings. Brown. Add remaining ingredients except cheese. Bring to a boil. Place steak in shallow pan. Pour liquid and veggies over. Place in a 350° oven. Cook for 2 hours or until tender. Sprinkle cheese just before removing from oven.
Preheat oven to 225°. Cut off top of bread 1 inch from top and hollow out loaf with a fork to form a bowl. Reserve with bread pieces in an airtight bag to use as dippers. Mix the remaining ingredients to make the dip and pour into the hollowed out loaf. Replace top and wrap entire loaf in foil. Bake for 3 hours. Serves approximately 15. This is a big hit at parties even with people who don't like clams. You may want to buy an extra loaf of sourdough bread to cut up into bite size pieces for dipping, also.
Brown hamburger and drain. Add other ingredients in a big saucepan; add hamburger. Mix well. Simmer for 2 1/2 hours. Serve with grated Parmesan cheese and onions on cooked spaghetti.
Mix and bake in a preheated oven for 7 minutes the pretzels, sugar and margarine.
Peel potatoes. Cut into 4 sections and boil until soft. Test with a fork. In a large pot, slightly melt butter with parsley. Drain potatoes and mix with butter and parsley. Toss or stir gently. Serve hot.
Cream confectioners sugar and cream cheese in bowl until smooth. Beat in half the whipped topping. Spread in pie shells. Chill in refrigerator. Combine pudding mix and milk in bowl, mixing well. Fold in pineapple. Spoon over chilled cream layers. Top with remaining whipped topping. Garnish with nuts and coconut.
Place cut up spinach in bowl. Add crumbled bacon and green onions and toss. Add vinegar, water, dressing mix and sugar to bacon fat in skillet. Heat to boiling and pour over spinach. Toss and serve immediately. Serves 6.
You will need 8 (12-inch) black bump chenille pipe cleaners, 1/2 pair vampire teeth and 2 plastic cat eyes.
Cook squash with onion and drain. Mix all ingredients into a casserole dish and top with grated cheese. Bake at 350° for 20 to 25 minutes.
Rub chicken pieces, halves or quarters with soft butter or margarine. Place, skin side down, on broiler rack. Place broiler rack and pan in broiler so that surface of chicken is 6 to 8 inches from the source of heat. Broil for 20 to 30 minutes. Season, turn; brush with margarine. Broil 15 to 20 minutes longer or until brown.
Pour 3/4 cup sugar over sliced peaches. Let stand. Make batter of flour, 3/4 cup sugar, baking powder and milk. Melt butter in baking pan. Pour in batter, then peach mix. Bake at 350° for 1 hour. Can be made with other fruit.
Heat oil in skillet on medium heat. Add onions and ground beef and brown. Drain off fat. Add seasonings, soup and water; bring to a boil. Beat egg slightly. Add milk. Mix with corn muffin mix. Pour evenly over meat mixture in skillet. Cover and cook on low or simmer heat for 25 minutes. Serves 4 to 6.
Sift flour baking powder, salt and sugar together. Combine two mixtures and stir until smooth. Pour into greased pan. Bake at 365° for 25 minutes.
Wash mushrooms and remove stems. Chop stems, onion and green pepper. Chop bacon. In saute pan, cook bacon until almost done. Add onion and green pepper. Saute 2 to 4 minutes. In mixing bowl, combine mixture with cream cheese. Stuff mushroom caps with cream cheese mixture. Place on cookie sheet. Bake for 10 to 15 minutes.
Sift together flour, sugar, baking powder and salt. Cut in shortening; add milk. Turn on lightly floured board. Roll 1/4-inch thick in a rectangle. Cut into 6 equal squares. Cover each square with peeled and thinly sliced apples. Top each with generous amounts of white and brown sugar and 1/8 teaspoon cinnamon. Sprinkle with nutmeg and dash of salt. Wrap dough around apples and form a ball. Place in casserole. Slice apples over dough balls. Top with some sugar, cinnamon, etc. Pour 1/2 full with hot water. Bake at 425° for 35 minutes, until apples are done.
Lightly brown sausage; drain on paper towel and cut into small pieces. Into a 2-quart dish, place the vegetables in order given. Sprinkle with seasoning mixed together and top with sausage. Cover and bake for 1 1/2 to 2 hours at 350°. Serves 4 to 6.
Prepare jars for processing. Cut apples into quarters (do not peel). In heavy 7-quart saucepan over high heat, bring apples and cider to boil. Reduce heat; cook 15 minutes until apples are tender. Into a very large bowl, press apple mix through food mill. Return apple pulp to pan; add sugar, cinnamon and cloves. Cook about 1 hour and 15 minutes or until thick, dark and mounds slightly when dropped from spoon. Remove from heat. Ladle mixture into jars, leaving about 1/4-inch space at top. Makes 10 (8 ounce) jars.
Break broccoli and cauliflower into pieces. Add sliced onions, broken into rings and chopped green peppers to broccoli and cauliflower. Then mix together Miracle Whip, sugar and vinegar and pour over the vegetables. Refrigerate for 2 to 3 hours before serving.
In large saucepan, combine broth and water. Add rice and onion; simmer 30 to 40 minutes or until rice is tender. Lightly spoon flour into measuring cup; level off. In medium saucepan, melt butter; stir in flour, salt, poultry seasoning and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add half and half; cook 2 minutes until mixture thickens slightly, stirring constantly. Slowly add half and half mixture to rice mixture. Add remaining ingredients; heat thoroughly. Garnish with bacon or parsley. Makes 8 (1 1/2 cup) servings.
Heat butter and onions in 3-quart covered microwave casserole for 7 minutes. Stir in broth, water, wine, Worcestershire sauce, salt and pepper. Cook for 10 minutes. Stir. Cook for additional 12 minutes. Top with croutons and cheese. Makes about 4 large servings.
Peel potatoes and onions. Slice about 1/4-inch thick. Layer in roaster and arrange pork chops on top. Blend catsup, mustard, vinegar and brown sugar with water. Pour over chops and bake covered in a moderate oven at 375° for 1 3/4 hours or until vegetables are tender. Baste during baking. Remove cover and bake for 30 minutes longer allowing meat to brown.
Brown hamburger and onion; add tomato sauce, chili powder, vegetables and baking powder biscuit mix. Simmer 25 to 30 minutes, covered.
Mix cream cheese and taco sauce together and spread on large platter. Top with remaining ingredients. Serve with Tostitos.
In a small saucepan, combine sugar, water, cream of tartar and salt. Bring to a boil, stirring until sugar dissolves. In a small bowl, very slowly pour the hot sugar syrup over the unbeaten egg whites, beating constantly until stiff peaks form. Add vanilla.
Cream all ingredients together. Add your choice of seafood (tiny shrimp or clams; Louis Rich artificial crab is what I used. I remove the red stuff around the edges). Serve with crackers.
In a mixing bowl combine margarine, peanut butter and sugar; mix well. Shape in 1-inch balls and place on waxed paper lined cookie sheet. Chill 30 minutes. Meanwhile, melt white chocolate in double boiler. Dip balls and place on waxed paper to harden.
In medium mixing bowl, combine the oats, brown sugar, flour, cinnamon and dash of salt. Cut in the margarine and mix well. Peel and slice the apples. Place in casserole. Sprinkle with the sugar. Sprinkle with crumb mixture over all. Microwave 10 minutes on Medium or bake at 350° for 45 minutes. Use a 2-quart Ultra 21 casserole dish. Serves 6.
Grate cucumbers, celery and onion in blender. Drain well. Mix all together. Serve with chips.
Beat eggs slightly, add milk, Bisquick, butter and salt. Pour into greased 9-inch pie pan. Sprinkle the cheese and meat on top. Bake at 350° for 45 minutes. Let stand 10 minutes. Recipe may be doubled and put in oblong dish.
Mix all ingredients. Add remaining liquid to desired moist consistency. Mold into loaf pan. Bake at 350° for 30 minutes.
Cream shortening and sugar. Sift dry ingredients together (flour, baking powder, salt and 2 tablespoons cocoa) and add alternately with milk. Add vanilla and nuts. Spread batter in an ungreased pan (9 x 9-inches). Mix brown sugar, 4 tablespoons cocoa and hot water. Pour over mixture and bake at 350° about 30 minutes.
Mix butter and sugar well. Add sifted flour and spices. Add raisins and nuts. Mix soda with hot applesauce and add to dry mixture. Bake at 300° to 325° about 1 1/2 hours or until done.
Melt margarine in a heavy saucepan; add cocoa and sugar. Mix well. Then add evaporated milk and syrup. Cook until boiling, stirring constantly. Clip candy thermometer to side of pan; reduce heat. Cook to 230°. Pour mixture into glass bowl. Cool until thermometer reads 100°. Hand beat mixture until it looks like frosting; pour into buttered square 8 x 8-inch pan and spread evenly. Cut into squares.
Cream butter. Add sugar and salt. Add flour. Blend. Add almond flavoring. Add oats. Press onto cookie sheet to form rectangle 1/2-inch thick. Cut into strips length and breadth of little finger. Separate cookies. Bake about 20 minutes at 350°. Leave on pan until cool. Very festive if decorated with frosting rosettes. Makes 3 to 4 dozen cookies.
Put hot water on poppy seed and let stand a few minutes. Mix cake, eggs, pudding, oil and poppy seed water. Mix all together. Bake in 2 large greased bread tins for 50 minutes at 350°. Delicious!
Make meat into bite size meatballs. Drop into boiling water for 5 minutes. Take out and put into baking dish. Mix and melt over low heat, chili sauce and grape jelly. Pour over meatballs and bake at 350° for 50 minutes.
Simmer raisins and water 15 minutes. Drain into cup. Add water to make 1/2 cup liquid. Add rest of ingredients. Bake at 350° for 8 to 10 minutes.
Stir together orange juice, lemonade and apple juice. Just before serving, stir in ginger ale. Serve over ice. Makes 3 quarts.
Pour into unbaked pie shell and bake in slow oven at 300° for 1 hour. Cool and top with whipped cream and chopped pecans.
Combine 1 can of the first 3 ingredients and the next 2 ingredients. Blend lightly. Add remaining ingredients and stir to desired consistency. Refrigrate. Serve with chips.
Arrange chicken pieces in baking dish. Mix remaining ingredients in blender. Pour over chicken. Bake for 1 hour at 350°. Baste chicken 2 or 3 times during baking.
Melt chocolate. Stir in milk and nuts, stirring until thick. Drop by the spoonful.
Boil unpeeled potatoes in water until tender. Drain and peel. Put through ricer or mash until very smooth. Heap the potatoes on a board; add half the flour and make a well in the center. Drop in the egg and knead mixture into a smooth firm dough. Coat board and hands with flour. Break dough into large pieces and, using the palms of your hands, roll into a 3/8-inch snake. Cut into 1 1/4-inch pieces and gently roll over the prongs of a fork, pressing lightly with your thumb to make the characteristic ridges. They will curl a little. When complete, drop a few at a time in boiling, salted water. When they rise to the surface (about 3 minutes), they are done. Lift out with slotted spoon and place on a heated platter. When all are cooked, top with your favorite good spaghetti sauce and grated cheese.
Place peaches in 8 inch square baking dish. Mix flour sugar and cinnamon well. Stir into peaches. Dot top with small pieces of butter. Roll out biscuit dough on floured surface and cut into lattice strips and place over peaches. Sprinkle top with cinnamon sugar if desired. Bake in 350° oven for 1 hour. Makes 6 to 8 servings.
Microwave oil, sugar and vinegar until sugar is dissolved. Pour over veggies. Chill overnight to several days. Season with salt and pepper before serving. Makes 24 servings.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth. Spoon 1/3 cup chicken mixture onto each tortilla. Roll up and place seam side down in lightly greased baking dish. Stir cheese and milk in saucepan over low heat until smooth. Pour sauce over tortillas. Cover with foil. Bake at 350° for 20 minutes or until heated. Pour remaining picante sauce over tortillas.
Combine first eight ingredients; mix well. Shape into meatballs and brown in oil. Add remaining ingredients, except spaghetti and cheese. Boil and reduce heat to simmer for 4 to 6 hours covered. Stir occasionally.	Serves 4 to 6 (double or triple ingredients, if necessary).
Mix together shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400°. Makes about 5 dozen cookies.
Cut beef in strips. Brown in oil. Add onion, beans and celery; cook 4 to 6 minutes. Stir. Mix the cornstarch, soy sauce and mushroom liquid. Add to skillet, along with mushrooms. Stir, cooking, until liquid is shiny. Cover and cook until beans are tender. Garnish with pimiento. Serve over rice. Serves 4.
Even though the saints seem to be extraordinary people, they are made from average persons just like you and me. Add the faith, hope and charity to the human being, stirring constantly. Mix in the sufferings slowly to prevent spoiling.
Cook pasta. Toss with 1/4 cup dressing; add tomato. Set aside. Combine olive oil, peppers, asparagus and garlic in a container. Cover; microwave on High until vegetables are tender, about 3 to 5 minutes. Set aside. Place sausage and remaining dressing in another container. Cover; microwave on High until sausage is hot, about 3 to 6 minutes. Combine sausage and pepper mixtures; serve over pasta. Serves 6.
Beat egg yolks until thick and lemon-colored. Add water and continue beating until very thick. Gradually add sugar, then extracts. Fold in flour sifted with salt, a little at a time. Beat egg whites until foamy; add cream of tartar and beat until they form moist, glossy peaks. Fold into egg yolk mixture. Bake in 10-inch ungreased angel-cake pan in slow oven (325°) for 1 hour. Invert pan to cool.
Mix the last four ingredients together with a mixer and pour over the vegetables. Chill until ready to serve.
Mix thoroughly all ingredients. Grease and flour tube pan. Bake 1 hour at 350°.
Cook noodles. Melt margarine; stir in flour, salt, mustard, pepper and milk. Cook until thick. Remove. Add cheese. Arrange noodles, broccoli and meat in shallow casserole. Pour cheese sauce over. Bake uncovered 15 minutes at 350°. Makes 4 to 6 servings.
Boil chicken until done. Cool and cut up in small pieces. Add sour cream and grated Cheddar cheese to chicken and garlic powder to taste. Fill each flour tortilla shell with 2 tablespoons of filling. Roll up and place in a 9 x 13-inch lightly greased pan.
Sift flour, salt and sugar. Heat milk until very warm (not hot). Dissolve yeast in milk. Pour into flour. Add beaten eggs, melted butter and cinnamon. Add flour (enough to be able to handle dough). Knead dough; put into greased bowl. Let rise for 30 minutes. Punch down. Knead again. Let rise 30 minutes more. Punch down. Brush with melted butter. Put in greased loaf pan. Bake 45 minutes at 350°.
This is a great dessert to serve at a small luncheon or dinner party. Before guests arrive, place a slice of cake with one peach half on top into individual dessert dishes or long stem glasses. Refrigerate. At dessert time, heat preserves on low in saucepan until they become loose and soft. Spoon hot preserves over the cake and peach. Add one large scoop of ice cream on top and more hot preserves. Add a scoop of Cool Whip and add a cherry on top.
Drain juice from cocktail. Bring to almost boiling. Use this to mix with Jell-O and stir well. Let cool, but not congeal. Add other ingredients together. Mix with Jell-O and let congeal.
Preheat oven to 325°. Combine zucchini, sugar, oil, eggs and vanilla. Mix well. (I do this in the blender.) Sift together flour, baking powder, baking soda, salt and spices. Add to liquid mixture. Mix well. Add chopped nuts and raisins. Grease and flour 2 loaf pans. Bake for 1 hour. Cool for 20 minutes. Remove from pans.
In a medium bowl, thoroughly stir together the flour, baking powder, salt and 2 tablespoons sugar. With a pastry blender, cut in margarine until particles are fine. Stir in currants and raisins. In small bowl, beat egg and cream until blended. Add to flour mixture and stir with fork until moistened. Form dough into a ball and turn out on floured cloth. Roll to 8-inch round, 1/2-inch thick. Cut into 4 quarters, then cut each into 3 wedges. Place about 1-inch apart on ungreased cookie sheet. Brush tops with egg white and sprinkle with sugar. With thumb, make an indentation in broad section of each scone. Fill with 1/4 teaspoon jam. Bake in a 400° oven about 15 minutes. Serve warm with extra jam or honey. Makes 12. Indentation may be made with a pointed teaspoon 1/8-inch deep.
May add 1 cup chocolate chips and 1/2 cup chopped nuts or 1 cup raisins and 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Bake at 350°.
Combine cream of mushroom soup and mayonnaise. Mix vegetables and add the other mixture. Combine well and pour into casserole. Bake at 375° about 40 minutes.
Roll out crescent rolls on cookie sheet. Put slice of cheese on roll, then hot dog with stick in it. Roll up and bake 15 minutes at 350°.
In a 9 x 13-inch baking dish, spread softened cream cheese. Pour Hormel chili over cream cheese. Top with shredded cheese. Bake at 350° until cheese melts and dish is heated through, approximately 30 minutes. Serve with tortilla chips.
Remove outside leaves and wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2-inch salted water and 2 tablespoons vinegar to boiling. Add cabbage. Cover and heat to boiling; cook about 5 minutes. Drain. Fry bacon; drain. Pour off all but 1 tablespoon drippings. Stir brown sugar and flour into drippings in skillet. Add water, 1/4 cup vinegar, salt, pepper and onion. Cook, stirring frequently, until thick, about 5 minutes. Add bacon and sauce to cabbage and heat through. Makes 6 servings.
Mix all together and pour into a graham cracker crust. Chill 2 hours before serving.
Make a crust with graham crackers and margarine. Combine sugar, eggs, vanilla and soft margarine and beat for 15 minutes with mixer. Spread on crust; add bananas and pineapple. Spread Cool Whip on top and decorate with nuts and cherries. Refrigerate!
Prepare cake mix; pour in greased and floured 9 x 13-inch pan and bake as directed. With electric mixer, beat cheese until fluffy. Slowly add milk until smooth. Add dry pudding mix and beat until thickened; refrigerate. Allow cake to cool in pan. After cooled, spread pineapple on top of cake. Spread pudding mixture over cake; cover with Cool Whip. Refrigerate (covered) well before serving.
In 10-inch skillet over medium heat, cook ground beef until browned, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling.
Cook fettucini; keep warm. Melt butter in large pan. Stir in half and half, nutmeg and pepper; cook and stir for 5 minutes, or until mixture thickens slightly. Stir in cheese; cook over low heat until melted, stirring constantly. Immediately stir in pepperoni and fettucini. Toss to coat with sauce.
Combine nuts, graham crackers, powdered sugar and peanut butter in large bowl. Blend well; set aside. Heat chocolate and milk in small saucepan over low heat. Stir constantly until smooth; remove from heat. Add vanilla. Measure 1/2 cup of the chocolate mix; set aside. Combine remaining mix with crumb mix. Spread evenly in a well-greased 9-inch square pan. Spread measured chocolate mix to glaze. Chill and cut.
Combine egg, bananas, shortening and bran. Sift together the flour, baking powder, soda, salt and sugar. Add nut meats and mix well. Add to banana mixture, mixing only enough to dampen all flour. Turn into a well-greased bread pan (8 1/2 x 4 1/2 x 3-inch) and bake in a moderate oven (350°) for about 1 hour and 10 minutes or until bread is done.
Dissolve the jello in water and let cool. Separate the egg yolks from the whites and beat yolks thoroughly and add the sugar and lemon rind and the juice. Beat well. Add dash of salt. To this mixture, add the whipped cream, beaten egg whites and then the jello last. Line a 9 x 13-inch dish with graham cracker crumbs. Put pie mixture in dish and then sprinkle with the remaining graham cracker crumbs and freeze.
Layer the pineapple in cake pan. Put 1 bag of peaches next, then the dry cake mix, then the other bag of peaches, then brown sugar, melted butter and raisins. Bake at 350 degrees for about 1 hour. Serve warm with vanilla ice cream.
Dissolve sugar and salt in water. Cook, without stirring, to 225° on the candy thermometer or until hard ball stage. Remove from heat and pour gradually over beaten egg whites. While beating constantly, add vanilla. Continue beating until candy cools and will hold shape. Next drop by teaspoonfuls on wax paper or spread into buttered pan and cut into squares.
Mix 1/2 cup butter, sugar and eggs. Whip with mixture. Spread on graham crackers. Slice a layer of bananas and pineapple over mixture. Top with Cool Whip.
Saute celery and onion in butter until tender. Mix with chicken and mushroom soup, cheese, broccoli and 1 cup rice. Grease a large casserole dish. Line with 2 cups of rice. Add broccoli mixture and sprinkle with paprika. Heat in 350° oven for 20 minutes or until bubbly.