HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients together. Peel and slice apples in water with 1 tablespoon lemon juice in it. Drain apples. Fold dry ingredients into apples. Pour into unbaked pie shell. Cream butter and brown sugar. Cut in 3/4 cup flour. Sprinkle over apples in pie shell. Bake at 425° for 45 to 55 minutes. If browns too much, reduce heat.
Mix together until blended and refrigerate 3 hours. Melt 1 tablespoon shortening and 12 ounces semi-sweet chocolate (dark or light may be used) in double boiler or microwave. Shape above mixture into balls and dip into chocolate. Place on waxed paper and refrigerate.
In large pan (roaster bottom) toast oats at 375° for 15 to 20 minutes. Stir occasionally to prevent scorching. Add sesame seeds, sunflower seeds and wheat germ. Mix and toast 10 to 15 minutes. Mix in vegetable oil, honey and vanilla. Toast 5 to 10 minutes more. Remove from oven. Add dried fruit. Cool and store.
Chop all together in food chopper. Cook until tender. Put in jars and seal.
Heat bacon fat in 10-inch skillet. Add cabbage. Cook over low heat, stirring frequently, until light brown. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes. Sprinkle with salt and pepper. Makes 4 servings.
Grease a 9 x 9 x 2-inch pan. Melt butter; add sugar and salt and mix well. Stir in syrup and mix well. Gradually add milk, stirring constantly. Continue stirring and cook to 245° or firm ball stage (about 12 to 15 minutes). Pour into pan and cool thoroughly. Cut with scissors and wrap in waxed paper squares.
Beat together the dry ingredients and eggs, then add the hot milk. Place pan in hot water and bake about 1 hour at 325°.
Cook onion in melted butter. Add tomatoes, bay leaf, salt, thyme, cayenne pepper and sugar. Dilute mushroom soup with sherry. Finally add shrimp and pimentos. Cook 10 minutes. Serve with boiled rice.
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together; set aside. In medium mixing bowl, cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in four additions, alternately with water until just smooth. Do not overbeat. Fold in nuts. Turn into greased loaf pan (9 x 5 x 3-inch). Bake at 350° for 45 to 55 minutes. Turn out on wire rack to cool, right side up. Store in tight container or wrap tightly and store in refrigerator.
Beans should be soupy when put into a glass baking dish. Feel free to thin with more ketchup, tomato sauce or water. Cook slowly in a 325° to 350° oven for approximately 2 hours. Stir from sides every 1/2 hour.
Drain liquid from beans. Wash red kidney beans until clear. Add onion and green pepper.
Beat egg whites until fluffy. Fold in peanut butter and sugar. Roll in balls. Flatten after placing on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine crem cheese, sugar, juice and rind, mixing until well blended. Fold in whipped cream and coconut. Spread mixture onto bottom and sides of 9-inch pie plate. Freeze. Combine fruit and marmalade; mix lightly. Let stand 5 minutes. Fill shell with fruit. Serve immediately.
Soften yeast in lukewarm water. Add shortening, sugar, salt and potatoes to scalded milk. When cooled to lukewarm, add yeast and mix thoroughly. Add eggs and stir in enough flour to make dough very stiff. Turn out on floured board and knead well. Place in a slightly larger bowl. Cover with a cloth and let rise slightly. Shape into balls and let rise to double. Bake for 20 minutes at 350°.
Cream shortening, 1 1/2 cups brown sugar and vanilla; add egg. Sift flour, soda and salt. Add sifted dry ingredients to creamed mixture alternately with buttermilk. Fold in rhubarb and nuts. Pour in greased 9 x 13 x 2-inch pan. Mix remaining brown sugar, cinnamon and ground or chopped nuts. Sprinkle over batter. Bake for 45 minutes at 350°. Makes 8 servings.
Cook meat and onion until brown. Salt to taste. Heat soup, water, milk and chilies. Combine meat and soup mixture. Line a large pan with Doritos and pour meat-soup combination over it. Top with grated cheese. Brown it in oven from 325° to 350° for 20 minutes or until bubbly. Freezes nicely.
Wash 6 medium size potatoes. Cook 15 minutes in boiling salted water. Peel and cut into slices. Put into a well-buttered baking dish. Baste with a syrup made by boiling for 3 minutes 1 cup sugar, water and butter. Bake in 350° oven until brown and candied. Sprinkle 1/2 teaspoon nutmeg on top.
In mixing bowl, combine sugar and peanut butter with mixer. Blend mixture until it becomes crumbly. Take 1/4 cup out and set it aside. Add vanilla pudding to mixture and add milk. Blend well. Pour mixture into crust. Top with Cool Whip. Sprinkle Cool Whip with mixture that was set aside in cup.
Combine the sweetened condensed milk, evaporated milk, and vanilla in a mixing bowl and mix well. Beat in the eggs. Sprinkle the sugar in the combination unit. Place the combination unit directly onto a burner preheated to medium. Cook until the sugar melts, holding the unit with a hot pad and turning the unit to coat the bottom and side evenly. Pour in the milk mixture. Place the combination unit on the 6-hole poacher rack over boiling water in the skillet. Cover the dome cover. Cook for 25 minutes. The cover should rattle slightly. Remove the combination unit from the skillet and let stand until cool. Place a large serving plate over the combination unit and invert onto the plate. Serve warmed or chilled. This recipe is an excellent choice for stack cooking. Cook the Flan on a 6-hole rack above any meal that is cooked in the Dutch-oven, increasing the cooking time to 50 minutes to allow for the lower heat: Yields: 8 servings.
Boil chicken first. Combine all ingredients, except chicken. Simmer for 20 minutes. Bake chicken in a 325° oven for 1 hour, basting and turning at 15 to 20 minute intervals. Cover; bake 30 minutes longer or until chicken is well done. Serves 4.
Arrange broccoli in 9 x 13-inch pan. Cut chicken into bite size pieces and place over broccoli. Mix soup, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese and bread crumbs. Drizzle butter over top. Bake at 350° for 1 hour.
Place 1 apple slice in each triangle of dough, rolling from larger end to smaller end. Place in a 9 x 13 baking dish. In a small saucepan, melt oleo, sugar and cinnamon. Pour over the enchiladas. Pour cola over all. Bake at 350° for 45 minutes.
Add juice to water to make 3/4 cup. Dissolve gelatin and salt in boiling water. Add measured liquid and lemon juice. Chill until thickened. Fold in pineapple and carrots. Spoon into 3-cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Serve with salad greens and mayonnaise, if desired. Makes 2 1/2 cups or 5 servings.
Mix eggs, syrup, salt, vanilla, sugar and butter. Stir in pecans. Pour into pie shell. Bake for 15 minutes at 400° and 30 to 35 minutes at 350°. Filling will appear slightly less set in center. Serves 6 to 8.
Mix the first 4 ingredients; beat well, then add rest of ingredients. Grease and flour a 9 x 13 x 2-inch pan. Bake in a 350° oven for 65 minutes. Do not open oven for 55 minutes. Cool in pan upright for 1 hour.
Dissolve jello in boiling water. Add strawberries, stirring until thawed. Add crushed pineapple and pour into dish. Place in refrigerator for 30 to 45 minutes or so until congealed slightly. Add bananas and allow to congeal completely.
Preheat oven to bake 350°. Grease and flour a 9 x 13-inch pan. In a large mixing bowl combine sugar, flour, pineapple, soda, eggs and pecans. Stir by hand until mixture is smooth. Pour mixture into prepared cake pan; bake 25 to 30 minutes or until top is golden brown. Allow cake to cool until it is barely warm to the touch, then ice with Cream Cheese Cake Frosting.
In a 9 x 13-inch pan, layer onions in pan, covered with grated cheese. Then crush potato chips. Make three layers. Mix the soup with milk and pour over onion and sprinkle with cayenne pepper.
Combine butter, sugar, eggs, sour cream and vanilla in a large bowl. Mix 2 minutes at medium speed. Add flour, baking powder and soda. Beat 1 minute at low speed. Spread half of the batter in a greased 13 x 9 x 2-inch baking dish. Mix together nuts, sugar and cinnamon. Sprinkle half of the mixture over batter. Drop remaining batter in mounds on top and spread. Sprinkle blueberries on top and sprinkle remaining cinnamon mixture. Bake at 350° for 40 minutes or until done. Increase baking time if frozen berries are used.
For every can of baked beans, use these ingredients. Fry bacon halfway done. Fry onion until soft in 1/2 bacon grease. Place beans in baking pan. Crumble bacon into pieces. Add bacon and onion to beans. Add brown sugar and molasses. Mix and bake at 350° for 10 minutes. Four cans serves 6 to 8.
Finely roll 30 cookies; coarsely chop 20 cookies. In bowl, combine finely rolled cookie crumbs and margarine. Press on bottom and 2 inches up side of 9-inch spring-form pan; set aside. In bowl, with electric mixer at medium speed, beat cream cheese and sugar until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust. Bake at 350° for 60 minutes or until set. Cool on wire rack at room temperature. Chill at least 4 hours. Halve remaining cookies; remove side of pan.
Heat oven to 400°. Generously grease a 12-cup fluted tube pan. In small saucepan combine sugar, nuts, margarine and water. Heat until margarine melts. Separate biscuits into 20 biscuits. Place in large bowl. Pour sugar mixture over biscuits. Toss lightly to coat evenly. Spoon biscuits into pan. Bake for 20 to 30 minutes or until golden brown. Let stand for 3 minutes. Invert onto serving plate. Serve warm.
Mix together well the brown sugar, oleo or Crisco, soda, salt, vanilla, eggs and flour. Stir in 1 cup flour, oatmeal and chocolate chips. Add the peanut butter, coconut, wheat germ or dry milk (add only one). Bake at 350° for 10 to 12 minutes.
Reserve 5 slices of ham to line pan. Cut remaining ham, slices into 1/2 inch pieces. Soften gelatin in 1/3 cup water; dissolve in hot water. Cool. Reserve 1/4 cup cooled gelatin for ham slices. Combine remaining gelatin with mayonnaise and mix well. Combine diced ham, potatoes, celery, parsley, pimiento, onion, salt, pepper, and mayonnaise mixture. Brush the inside of a 9 x 5 inch loaf pan with cooled gelatin. Line bottom and sides of pan with 3 ham slices, arranging them so they will be slightly overlapping around the mold when it is removed from the pan. Line each end of pan with a slice of ham, letting part of the slice extend over the slices to the bottom of the pan. Brush ham slices, after lining pan, with remaining cooled gelatin. Spoon potato salad mixture into pan. Cover, refrigerate 8 to 12 hours. Unmold and serve on lettuce, if desired.
Boil pork roast, beef roast or chicken until fully done. Let cool and shred. Mix all listed ingredients together. Bring to a gentle boil for 20 minutes. For milder sauce, adjust or delete Tabasco sauce. Pour over shredded meat and mix well. Will keep in refrigerator for 1 week. Tastes better as reheated.
Beat until thick and fairly stiff. Beat in one 12 ounce Cool Whip.
Drain peaches, pineapple and oranges. Mix juice with vanilla pudding. Stir in fruit, then top with Cool Whip.
Line bottom of a large bowl with lettuce. Add in layers the onion, green pepper, tomatoes and beans. Top with cheese, Fritos and Catalina dressing. Toss together just before serving.
Drain pineapple, reserving juice. Add cold water to make a full cup of liquid. Stir boiling water into Jell-O for 2 minutes, until completely dissolved. Stir in pineapple juice mixture. Refrigerate 1 1/4 hours until slightly thickened. Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes until mixture mounds. Stir in pineapple, oranges and marshmallows. Spoon into 6-cup mold. Refrigerate at least 3 hours until firm. Unmold on plate and garnish with extra orange segments and lettuce.
Mix sugar, water and syrup. Stir until mixture dissolves then boil without stirring until hard crack stage. Add cinnamon oil and food coloring and stir. Then put on greased cookie sheet by tablespoonful to form sucker. Use toothpicks for sticks.
Mix and chill overnight. Roll out in long string, a little heavier than a pencil and make into a figure "8" or a plain loop. Bake at 400° for 6 minutes or until rises on lower rack, then put on top rack and lightly brown. Makes about 75.
In a large mixing bowl, combine flour, brown sugar, peanut butter and margarine. Blend at low speed until crumbly; reserve 1 cup. Combine baking powder, baking soda and eggs to crumb mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour batter in prepared 13 x 9-inch cake pan. Sprinkle with reserved crumbs and bake at 350° for approximately 30 to 35 minutes.
Cream butter and sugar together then add eggs. Add milk and vanilla. Add salt, soda and enough flour to make it stiff. Spoon onto a greased cookie sheet by full teaspoons. Bake at 350° for 10 minutes.
Layer beef, onions, cabbage and chopped or crushed tomatoes. Repeat as many layers as you like. Top with cheese. Simmer one hour.
Mix meat, onion, egg, crackers and 1/3 of sauce. Mix well. Spread on waxed paper. Shape into flat rectangle. On this, spread cheese and mushrooms. Roll up and seal. Cut in half. Makes 2. Bake at 350° for 45 minutes; drain off fat. Pour rest of sauce on top. Bake for 15 minutes more.
Grease 9-inch spring-form pan. Put crumbs on bottom of pan and sides. Save some for top.
Soak cut, with skin removed, chicken in 2 cups milk for 1 hour. Place flour, salt, pepper and paprika in plastic bag. Drain milk off chicken pieces. Place few pieces in bag of flour and shake to coat well. Have oil in skillet deep enough to cover chicken and moderate heat. Place chicken and turn often until golden brown. Remove and drain on paper towel. Pour up the oil and keep all the crumbs in skillet, pour in the can of evaporated milk, dash of pepper, dash of salt. Let come to boil. Serve over rice.
Chop tomatoes. Add rest of ingredients; cook for 45 minutes on a slow simmer after it comes to a boil. Seal in jars.
Preheat the oven to 350 degrees. Grease and lightly flour a 9x5x3 inch loaf pan. Combine the butter, sugar, and brown sugar in a large bowl. Beat until mixed. Add the eggs, vanilla extract and bananas and beat just until mixed. Gradually add the flour and mix just until blended. Stir in the walnuts. Pour into the prepared pan and bake for about 45 to 50 minutes or until a toothpick comes out clean when inserted into center of loaf. Remove from pan immediately.
Brown hamburger and drain well. Add onion and cook until transparent. Add tomato sauce, tomato paste and stewed tomatoes. Season with chili powder and garlic powder. While this is simmering, cook macaroni or noodles until tender. Drain and add to soup. Serves 8.
Prepare tart shells; refrigerated. Place a small baking sheet in oven and preheat to 450°. Cut bacon crosswise into 1/4 inch pieces. Fry until crisp. Drain on paper towels. Beat egg and egg yolk in a medium bowl. Blend in half and half. Add salt, pepper and dry mustard. Blend well. Sprinkle bacon pieces evenly over bottom of unbaked shells. Sprinkle cheese evenly over bacon. Pour half of egg mixture in each shell. Place tart pans or preheated baking sheet. Bake 15 minutes until crusts begin to brown. Reduce temperature to 325°. Bake 15 more minutes until knife inserted in center comes out clean.
Spread dough in cake pan. Save one cup of dough. Spread any kind of pie filling over dough. Drop the rest of the dough by teaspoon on the top of filling. Bake at 350° for 30 to 40 minutes. Eat hot with milk or ice cream.
Melt butter in a 9 x 12-inch baking dish. Pour melted butter in another bowl and mix with 1 egg and cake mix. Pat this mixture into bottom of baking dish. Put a layer of chopped pecans over this. Beat the other 3 eggs and add 4x sugar and softened cream cheese. Pour on top of pecans. Bake 45 minutes at 350°. Let cool before cutting.
Beat egg with milk; brush each round with egg mixture. Bake at 350°. As soon as the top appears golden, cover loosely with foil to prevent tops from becoming too dark. The 9-inch rounds should bake 30 to 35 minutes; the 12-inch round should bake 45 to 60 minutes. Cool on wire racks.
Cream margarine or butter with sugar. Add egg, vanilla and sour cream. Mix well, then add flour, baking soda and salt. Fold in bananas and walnuts. Dump into a greased 10 1/2 x 15 1/2 x 1-inch jelly roll pan. Bake in a 350° oven for 35 to 40 minutes. Turn off oven; crack door and leave in oven overnight to cool. Next day, cut into bars and dust with confectioners sugar.
Cook spinach and broccoli until thawed; drain. Stir in cream of celery soup and tarragon. Place mixture into baking dish. Put sliced tomatoes on top. Sprinkle Cheddar cheese, then fried onions. Bake at 350° for 40 minutes. Cover with foil for the first 35 minutes.
Layer in 9 x 13-inch pan: bread, sausage, cheese and mixture of remaining ingredients. Refrigerate overnight. Bake at 350° for 45 minutes.
Combine whipped topping and pudding mix in bowl. Mix well. Fold in undrained pineapple, marshmallows and pecans. Pour in dish and chill until serving.
In heavy saucepan, combine cheese and evaporated milk. Stir mixture over low heat until cheese is completely melted. Serve hot on baked potatoes, hot dogs or other sandwiches, etc. Yield: 1 cup.
Mix until oily ball. Press in 10-inch pie pan. Bake at 400° for 10 minutes.
Grease a 9 x 13-inch glass baking dish. Spread half the bread cubes in the dish. Add the ham and both cheeses. Cover with remaining bread cubes. Mix eggs, milk, onion salt and mustard. Pour evenly over bread cubes; refrigerate overnight. Mix the butter with the corn flake crumbs; sprinkle over top of casserole. Bake at 375° for 40 minutes.
Saute celery, onion and mushrooms in butter. Cook broccoli according to directions and drain. Mix broccoli with celery, onion and mushrooms. Add soup. Heat in a double boiler and add cheese. Serve warm in a chafing dish. Dip with Fritos or Melba rounds. This can be made several days in advance and refrigerated.
Boil chicken until tender. Retain broth. Cut chicken into bite-size pieces. Combine chicken, enchilada sauce, cream of chicken soup, onion, garlic salt and pepper. Grease baking dish and line with Fritos. Add chicken mixture. Sprinkle with cheese. Cover with Fritos. Add 1/2 to 1 cup broth over Fritos. Bake at 350° for 30 minutes.
Brown beef, salt, pepper and onions, stirring to break up meat until beef is done and onions are soft. Pour off drippings. Alternate beef, potatoes and peas in 2-quart casserole. Combine soup and milk; mix well. Pour over top. Cover and bake 1 hour at 350°.
Melt margarine in large frying pan. Saute onions over medium heat until clear. Reserve some cracker crumbs for the top, but put 1/2 in the bottom of greased 2-quart casserole dish. Remove onions from pan, drain. Put into dish. Layer onions, then soup, until all gone, then pour milk and egg mixture over top. Put remaining crackers on top. Top with cheese.
Beat peanut butter, margarine and sugars until creamy. Add remaining ingredients (except chips) and beat. Pour into greased 9 x 13-inch pan and sprinkle chips on top. Bake at 350° for 5 minutes. Remove from oven and marbleize bars with a knife. Return to oven for 25 minutes.
Combine the soup, sour cream, chilies, green onion tops and the grated onion with most of the cheese. Set aside 1 1/2 cups of the mixture without the chicken. Now combine the chicken with rest of the mixture. Fill the tortillas and roll up. Place in a greased 9 x 13-inch pan; seam side down. Mix a small amount of milk with remaining sauce until consistency of thick gravy and pour over tortillas. Sprinkle with remaining cheese. Sprinkle with paprika and more green onion tops if desired. Bake at 350° for 45 minutes. Serves 6. Also a great treat the next day!!
Line an 8 x 4-inch loaf pan with plastic wrap. In saucepan, sprinkle gelatin over juice. Let stand 2 minutes, then heat to simmer. In blender, puree pears with lemon juice. Add gelatin and blend. Arrange raspberries in a row down each side of pan. Arrange orange slices down center, slightly overlapping. Pour 1/3 of gelatin over fruit. Now, arrange strawberries (half of them). Pour 1/3 of gelatin over. Repeat with strawberries and gelatin. Cover and refrigerate overnight. Invert on plate and garnish with kiwi.
Preheat the oven to 375°F (190°C). In a 9 x 13-inch baking dish, combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and ground black pepper. Cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (For creamier rice, increase the water amount to 1 1/3 cups.)
Brown meat, onion and garlic. Simmer for a few minutes. Add chili powder, paprika and oregano. Stir to mix. Add 1 cup hot water and simmer for 30 minutes. Add tomato sauce, tomato soup, 1 soup can water and the 2 cans of chili beans. Simmer for 1 hour. Serve with chopped onion, grated cheese and/or sour cream.
Mix Cool Whip with Key lime juice. Add condensed milk and blend. Pour into pie crust and freeze. Simple and very excellent!
Remove seed and mash avocado. Ripe avocados are soft to the touch. Mix all ingredients. If you are not going to serve it right away, place the seed in the dip. It will help keep it from turning brown.
Shred 3 heads	of cabbage at a time.	Mix in pan with 1/4 of salt until it gets foamy. Continue until the cabbage and salt are all gone. Clean 5 gallon crock and plate (to fit in top of crock) by	scalding. Fill crock with cabbage and salt mixture and place plate and 1 quart jar of water on top for press. Cover with large white cloth.	Let stand 4 to 6 weeks in dark and cool place (basement). Then clean 1 inch or more off top. Can in quart jars. Fill jars and process 1/2 hour.
Prepare pudding according to directions on package and refrigerate to set. Place one cake layer in bottom of 6-quart punch bowl. Add, in layers, one-half of the ingredients in the following order: prepared pudding, pie filling, fruit cocktail, pineapple, nuts, coconut and whipped topping. Add the second layer of cake and continue in the same order, using the remainder of ingredients. Garnish top with cherries, nuts or more coconut. Refrigerate. Makes 35 servings.
Clean and split hens. Brush with melted butter. Place the 4 pieces skin side down in a shallow baking dish. Cover leg ends with aluminum foil. Cover dish with wax paper. Cook in microwave oven 8 minutes. Remove foil. Turn skin side up and transfer outer pieces to center. Cook in microwave oven another 6 to 7 minutes. Baste frequently. Total cooking time: 15 minutes. Recipe yields 2 to 4 servings.
Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.) Let stand at room temperature 30 minutes before serving. Serve with tortilla chips. Makes about 3 cups.
Cream butter and sugar. Add eggs, then flour and baking powder that has been sifted together. Add vanilla. Add nuts. If batter is too soft, leave in refrigerator for awhile to make firm. Form into balls, then flatten. Press dough lightly onto spread-out Rice Krispies. Bake for about 15 minutes or until nice and brown about 1 inch apart. Dough will spread. Bake at 325° to 350°.
Trim the zucchini; halve them lengthwise. Scoop out the seeds; cut the zucchini into French fry size pieces. Transfer them to a bowl. Set the oven at 400°. Grease a rimmed baking sheet or jellyroll pan with 2 tablespoons of oil.
Put these ingredients in a clean 1 pound coffee can. Put this coffee can in a 3 pound coffee can. Put lids on both cans. Layer alternately crushed ice and rock salt around the 1 pound can. Turn the 3 pound can on its side and roll between two people for 10 minutes. Open can and carefully open small can. Scrape the insides of small can with a knife. Repack ice and salt around can again. Repeat rolling; check every 5 minutes. If it's frozen enough, eat.
Combine all ingredients in bowl. Mix well. Pour into greased loaf pan. Bake at 350° for 60 minutes.