HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sweet potatoes in water until almost tender. Peel and slice when cooled. Alternate layers of sliced potatoes and apples, beginning with sweet potatoes and ending with apples. Cover each layer with some of the sugar and bits of butter. On top layer of apples, sprinkle remaining brown sugar and butter. Then sprinkle nutmeg. Mix hot water and honey and pour evenly over top. Bake in 400° oven for 1/2 to 3/4 hours or until apples and potatoes are tender. Delicious with ham or turkey. Serves 8.
Mix eggs, corn, oil, onion, chilies and corn meal. Add enough water to make the batter thin enough to spread in a 9 x 13-inch baking pan that has been greased and floured. Pour 1/2 of the batter in the pan and then place the 6 slices of cheese on the batter. Pour the remaining mixture to cover the cheese completely. Cook at 375° until golden brown.
Cut deboned and skinned chicken breasts into 6 small pieces. Soak in milk for a couple hours, then roll in a mixture of crushed cashews, flour and salt. Fry. Use cornstarch for gravy and chicken bouillon.
Place roast, soup, salt and pepper in crock pot and cover with water. Cook on low overnight.
Arrange asparagus evenly in large casserole dish. Top with peas. Spoon mushroom soup over peas. Sprinkle with cheese. Top with bread crumbs. Bake in preheated oven at 350 for about 30 minutes ir until bubbly.
Mix sugar, flour and salt in a 1 1/2-quart bowl. Stir in corn syrup and melted butter. Beat in eggs, one at a time. Mix in milk, pecans and vanilla. Pour into an unbaked pie crust. Bake 50 minutes at 375°.
Fill the tomato sauce can which you have emptied with vinegar. Add vinegar to the remaining ingredients (except chicken). Put in saucepan on stove; bring to a boil. Take off heat and pour over chicken which has been place in an oven-proof casserole. Bake at 350° for 1 1/2 hours.
Combine cold water, sugar, raisins and cornstarch. Mix. Heat on low in small pot. Add grape jelly, cinnamon and butter. Simmer until thickened. Serve with baked ham or ham slices. Serves 4 to 6.
Mix together sugar, flour, salt, egg yolks and 1 whole egg. Melt in saucepan: chocolate, Karo and butter. Add milk. Add this to other ingredients. Cook in double boiler until thick. Pour into pie shell and cover with meringue.
Cream together butter, hot sauce, Lea & Perrins and lemon juice. Grate cheese and let come to room temperature. Then add it to butter mixture. Mix dry ingredients and add to cheese mixture. Bake at 325° for 20 to 25 minutes.
Mix all ingredients. Pour into a well-greased tube pan. Bake for 1 to 1 1/2 hours at 350°. When cool, sprinkle with confectioners sugar.
Combine chicken, cream of chicken soup, peas and carrots; pour into baking dish. Combine stuffing mix and melted margarine; sprinkle over casserole to make a crumb top. Bake in 350° oven for 20 minutes or until top is turning brown.
Brown roast on all sides in hot oil in Dutch oven; pour off drippings. Sprinkle meat with salt and pepper. Add apple juice, water and cinnamon sticks. Bring to a boil. Cover, reduce heat and simmer 1 hour.
Melt the butter and chocolate together on low heat, making sure you stir it constantly. Set aside to cool for at least 10 minutes. Blend the softened cream cheese into this mixture, stirring until smooth. Now gradually add the rest of the ingredients, one at a time, and stir until smooth. If you use a mixer, use low speed. Add the nuts and fold them into the mixture. Spread the batter into a lightly buttered baking dish (8 x 8-inch). Smooth into pan. Bake at 350° for 35 to 40 minutes. Frost, if desired, using a light chocolate frosting. Ice cream on the unfrosted brownies is wonderful. Serve in squares.
Sprinkle meat with salt and pepper. Brown on all sides in hot lard with sliced onions. The meat must be thoroughly browned. Discard onions. Pour off excess fat. Sprinkle meat with vinegar. Add olives, capers, raisins, sugar and water. Bring to boil; lower heat. Simmer, covered, for 1 1/2 hours to 2 hours. Turn meat occasionally. Add chopped onions and simmer for 30 minutes longer. Add potatoes and cook for 30 minutes longer or until potatoes are done and sauce thickens. This dish must be cooked over very low heat. Makes 6 to 8 servings.
Brown ground beef. Drain; stir in sauce, mushrooms and seasoning. Simmer 20 minutes. Boil noodles until tender. In a large casserole dish, arrange in 2 to 3 layers: noodles, meat sauce, Ricotta cheese with 1 egg beaten egg added, slices of Swiss cheese and grated Mozzarella cheese. Bake 30 minutes at 350°.
Combine sugar, margarine and milk in heavy, 2 1/2-quart saucepan and bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly, to avoid scorching. Remove from heat and stir in chocolate bits until melted. Add marshmallow cream, vanilla and nuts, beating until well blended.
Combine the first 4 ingredients in a heavy pan. Let boil for 5 minutes. Take off stove. Add the chips. Stir until chips are melted. Add the vanilla. Add nuts or coconut if desired. Pour into greased pan. Let set.
Put crackers in "plastic" bowl. Sprinkle with dressing mix. Pour oil over crackers and mix well. Season with lemon pepper and dill weed to your taste.
Process first 3 ingredients in blender until smooth, stopping once to scrape down the sides (mixture will be thick). Pour into glasses; drizzle each serving with chocolate syrup.
In a very large pot or Dutch oven, heat olive oil. Saute all the vegetables for 4 or 5 minutes. Add spices and rest of ingredients. Also, add in white wine sauce from cooking seafood after veggies have been sauteed. Cover and simmer over very low heat for 3 hours. Do not boil. During simmering, taste and add more spices to taste. The more, the better. The sauce should be very thick.
Combine margarine, sugar, pudding mix and vanilla. Add eggs and dry ingredients, then stir in chips and nuts. Drop from spoon onto ungreased cookie sheet. Bake in preheated oven at 375° for 8 minutes. Makes about 7 dozen cookies.
Combine raisins and water and bring to a boil. Remove from heat and stir in oil. Cool to lukewarm, then stir in sugar and egg. Sift together dry ingredients and beat into raisin mixture. Stir in nuts. Pour into a greased 13 x 9-inch pan. Bake in a 375° oven for 20 minutes or until done. When cool, cut into bars and dust with 10x sugar.
Combine sour cream, flour, sugar, vanilla, salt and egg. Beat 5 minutes at medium speed of mixer or until smooth. Fold in blueberries, peaches or raspberries. Pour filling into unbaked pastry shell. Bake at 400° for 25 minutes. Remove from oven. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 more minutes. Chill before serving.
Mix margarine, sugar, milk and salt in pan. Boil for 10 minutes. Remove from heat. Add peanut butter, vanilla and oats; mix well. Drop on wax paper.
Combine oil, sugar and eggs. Add apples, raisins and coconut. Stir thoroughly. Add soda, salt, cinnamon and vanilla. Stir in flour until batter is very stiff. Bake in greased and floured tube pan at 350° until done.
Preheat oven to 350°. Grease and flour 13 x 9 x 2 baking pan. In small bowl, combine raisins and water. In large bowl, cream butter and sugar until fluffy. Beat eggs and blend thoroughly. Add applesauce. Add flour and all dry ingredients to small bowl and mix. Add dry ingredients to egg mixture. Blend in raisins and water. Stir in nuts. Pour into baking dish. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve with whipped cream or vanilla ice cream.
Mix together Ritz crackers and melted oleo. Pat into 9 x 13-inch pan. Mix instant pudding with 1 1/2 cups milk until thick. Add ice cream; mix well. Pour over crust. Spread Cool Whip over pudding mix. Save some crumbs for top. May be frozen.
Boil fresh yams in skin until just fork-tender. Peel when cool. Slice lengthwise in half and into serving pieces. Put in glass baking dish (metal works, but glass is easier to clean).
Drain cherries and mash. Add 1/2 bottle red food coloring. Let soak. Drain until dry. Add other ingredients and pour into graham cracker pie shell. Makes 2 pies.
Preheat oven to 325°. Cut bread into one-inch thick slices. Cover a baking tray with aluminum foil and place slices on tray so they won't overlap. Top each slice with one teaspoon tomato sauce and an even sprinkling of diced ham and cover with shredded cheese. Bake about twenty minutes, or until cheese bubbles. Serves 4 to 6 people.
Place butter and water in pan. Let come to a boil. Pour flour in all at once. Remove from heat. Add one egg at a time, smoothing after each egg. Grease a baking sheet; wipe off excess grease. Drop cooled batter on pan. Bake in hot oven at 450° for 10 minutes, then at 350° for 25 minutes. Cool on rack. Cut off tops and fill with favorite pudding; replace tops. Dust with powdered sugar.
Combine chicken, celery, eggs, pickles and salt. Moisten with mayonnaise. Serve on lettuce.
Wrap each apple quarter in strip of rolls (will have 16) and place in 9 x 13-inch pan. Mix melted oleo, orange juice, sugar and cinnamon to form sauce. Pour over apple roll and bake at 350° for 35 to 40 minutes.
Melt butter, add seasonings and grated cheese. Stir until cheese is soft over low heat. Add milk. Stir until all blended. You may add 1 teaspoon Worcestershire sauce and 1/2 teaspoon paprika. Serve on toast or crackers. Makes 4 servings.
Mix all ingredients as given, except for cheese. Pour mixture into greased cookie sheet pan or jelly roll pan. Sprinkle cheese over top of mixture. Bake in 350° oven for about 50 minutes.
Brown pork chops in a skillet. Pour out the juice from pineapple can and mix with remaining ingredients. Mix well. Pour into skillet to cover pork chops. Simmer until chops are fork-tender, about 1 1/2 hours. May have to add water as sauce thickens.
Blend softened cheese with mayonnaise, thyme, paprika and lemon juice. Cut shrimp in half lengthwise and place 1/2 teaspoon filling between halves. Dip edge in parsley. Fasten with cocktail pick. Makes 40.
In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes. Drain. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture over bottom of a 12 x 7 1/2 x 2-inch baking dish. Mix rest of ingredients with squash and onion; spread this on top of the stuffing. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes or until heated through. Serves 6 to 10.
Put ground beef in skillet. Mix up and stir well. Put noodles in boiling water. Add salt and 1 teaspoon cooking oil. When ground beef is done, drain, then add cream cheese to skillet. Stir well, then add ketchup. Stir well, then heat. When noodles are done, drain. Put noodles in a 13 x 9 x 2-inch glass pan. Add sour cream to noodles and mix well. Add garlic salt. Put ground beef mixture over noodles. Spread evenly, then put Mozzarella cheese on top. Put in oven at 325° for 15 minutes.
Mix all ingredients using only 1/2 stick of the margarine. Pour the other 1/2 margarine on top and bake at 37% for about 1 hour.
Preheat oven to 325°. Break eggs in mixing bowl; beat until blended. Add milk to taste. Melt butter in Pyrex pan or similar pan; coat sides. Add omelet ingredients into egg mixture (can add any ingredients you like). Pour omelet mixture into Pyrex pan. Grate cheese, enough to cover pan. Do not add to omelet. Bake omelet (without cheese) for 20 minutes. Remove from oven. Sprinkle with cheese and bake another 5 minutes. Let cool for 5 minutes. Flip omelet into half shell. Slice and serve.
Combine all ingredients in a bowl, mixing well. Spoon into lightly greased casserole. Bake at 350° for 50 minutes.
Preheat oven to 312°. Cream the shortening and sugar. Add eggs, 1 at a time, beating 5 minutes at high speed between each egg (25 minutes in all). Add cake flour and vanilla. Mix until smooth. Bake in greased and floured Bundt pan for 1 hour and 15 minutes or until golden.
Mix all ingredients together; use as a marinade. Marinate; cover and refrigerate overnight. Remove ribs from marinade; reserve marinade. Use as a basting sauce for the spareribs while they cook. Makes 6 servings.
Cut the meat thin. Mix all the ingredients and mix well. Mix the thin sliced meat over sauce. Marinate 2 to 3 hours. Cook in grill and barbecue and taste it.
Mix together in any order. Bake at 350° for 30 to 40 minutes. Bake in bundt pan.
Combine first 5 ingredients; let stand while combining remaining ingredients, or may refrigerate first mixture overnight. Gently toss both mixtures together. Yield: 12 servings.
Heat oven to 450°. Mix Bisquick, milk and cheese until a soft dough is formed. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 10 minutes. Mix margarine and garlic powder. Brush over warm biscuits. Makes 10 to 12 biscuits.
Prepare stuffing following label directions. Butter baking dish. Divide stuffing. Top with chicken breasts, tucking chicken down around stuffing, covering completely. Brush chicken with margarine; sprinkle with salt, pepper, paprika and garlic. Bake at 350° for 1 hour. Combine soup and water; heat until bubbly. Place chicken and stuffing on plate. Spoon soup mixture over chicken. Serves 2.
Preheat oven to 350°. To cooked rice in saucepan, add chicken, green pepper, soup, water, soy sauce, pimiento, ginger and 1/2 can onions; stir well. Pour into 2 quart casserole. Bake, uncovered, at 350° for 40 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
Saute bacon in a large skillet until slightly brown. Add ground beef and onion and cook until beef is fully browned and onion is translucent. Drain off any fat in pan and pour mixture into a 3 or 4-quart baking dish. Stir all remaining ingredients into baking dish and bake at 350° for 1 hour. Makes 8 cups, 8 to 10 servings.
Brown ground beef and onion until done; drain. add remaining ingredients, stir well. Bring mixture to a boil. Cover, reduce heat and simmer for 20 minutes or until macaroni is tender, stirring occasionally.
Brown hamburger meat and onion; drain. Mix all ingredients in a large pan. Simmer approximately 1 hour, stirring often to prevent sticking.
Combine all ingredients. Bake at 350° for 1 hour, until brown.
Line a 13 x 9 x 2-inch baking pan with foil, extending foil over the edges of the pan. Sprinkle the 3/4 cup hazelnuts on the bottom of the foil-lined pan. Set pan aside.
Mix dry ingredients. Add liquids and mix well. Pour into well-greased 9 x 9-inch pan. Melt 1/4 cup butter or oleo. Pour over top. Bake at 400° until done.
Preheat oven to 350°. Let cheese and margarine soften at room temperature. Mix together cheese and margarine; add dry ingredients. Stir in Rice Krispies and chopped nuts. Shape in marble-size balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 350° for 15 to 20 minutes or until lightly brown.
Cut cucumbers in half lengthwise and scrape out seeds. Cut a small slice from bottom of cucumber so it will not rock. Salt cavities.
Mix together; store in an airtight container. Use about 1/3 cup cocoa mix to 6 ounces hot water or to taste.
Preheat oven to 250°. Melt butter in large shallow roasting pan in oven. Remove. Stir in seasoning packet. Add Chex mix and nuts. Mix until all pieces are coated. Bake 45 minutes, stirring every 15 minutes. Add beef jerky and cheese; stir to coat evenly. Bake an additional 15 minutes. Spread on absorbent paper to cool.
Combine sugar and water in a saucepan. Add cornstarch and cook over medium heat until thick. Add color and vanilla. Let mixture cool. When cool, add berries. Pour into prebaked pie shell.
Brown together ground beef, onion and garlic in a heavy frying pan over medium heat. Stir until meat loses its pinkness. Add salt and chili pepper. Place 1/2 cup ground beef filling, 1/2 cup cheese and 1/2 cup diced tomatoes onto 1/2 of each tortilla. Fold other half over. Remove any air pockets by pressing down. Pour oil into skillet to 1/4-inch depth. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, 45 seconds on each side. Remove from pan onto paper towels. Cut into wedges and serve.
Heat oil in heavy skillet. Add diced onion, crushed garlic, 2 tablespoons oregano, oil from annato, cumin, diced green pepper, 1/4 cup pitted olives and 4 tablespoons capers. Saute until peppers and onions are cooked but not brown. Add 1 can tomato paste and 1/2 cup chicken broth. Stir and simmer for 10 minutes. Remove skin from chicken pieces. Put chicken into the spicy sauce mixture and stir over medium heat for 10 minutes. Remove chicken and set aside. Add rice to the spicy sauce mixture and combine. Continue stirring constantly so that rice doesn't burn (for about 5 to 8 minutes). Add the 2 1/2-quart chicken broth and stir to mix well. Allow to cook undisturbed for 15 minutes, until the broth is dried. When the broth has been absorbed, stir the rice. Cover and simmer on low until done, about 10 minutes longer. Serves about 8 people, more or less.
Place sundried tomatoes in small bowl. Add hot water to cover; let stand 10 to 15 minutes or until tomatoes are softened. Drain well; cut tomatoes into quarters. In food processor or blender, process chickpeas, yogurt, tahini, olive oil, lemon juice, garlic and ground pepper until smooth. Stir in sundried tomatoes. Refrigerate humus 3 hours or longer to blend flavors. To serve, spoon humus into small bowl; serve with pita wedges and celery, carrot and zucchini sticks for dipping. Yield: 12 servings.
Heat oil in large skillet. Brown pork chops with garlic. Lower heat and let pork chops simmer in covered skillet for 5 minutes. Remove pork chops from skillet and drain half of the liquid. Stir in your tomato juice, vinegar, shoyu, sugar, salt and pepper. Put the sliced onion in skillet; simmer. While simmering, cut your pork chops into bite size pieces; discard bones. Stir into the sauce with onion; let simmer for 15 minutes. Put chopped cabbage into skillet; let simmer for 1/2 hour, stirring occasionally.
Rinse lentils and place in a pan with water. Boil for 20 minutes on medium fire. Saute chopped (or julienned) onion in oil until light brown. Add onion and residue, seasonings and rice to the lentils. Cover and cook for 20 minutes. Stir occasionally. Serve on a platter; this thickens as it cools.
Mix all the ingredients together. Put half the batter into a greased, floured Bundt pan or tube pan, half of apple mixture, rest of batter, then apple mixture.
Melt butter in 9 x 13 pan. Mix together Bisquick, baking powder, sugar and milk and pour over melted butter. Add fruit of your choice on top of batter. Bake about 1 hour at 350° (until dough is done in middle).
Cook bacon until crisp but not brittle; drain. Pour off all but 2 tablespoons bacon fat from skillet. Add onion and cook over low heat until onion is soft but not brown. Add vinegar and salt. Add beans and crumble bacon on top.
Mix flour with baking soda. Combine butter, sugar and pudding in mixing bowl and beat until smooth. Beat in eggs. Add flour, then oats. Mix well. Drop by spoonful onto ungreased cookie sheet. Bake at 375° for 6 to 10 minutes.
Cream sugar and butter. Add milk, egg, cinnamon, vanilla and orange extract. Beat well. Add mixture of flour, baking powder and salt. Fold in cranberry sauce and pecans. Pour in greased and floured 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 60 to 65 minutes.
Mix first 3 ingredients thoroughly. Sift remaining ingredients together and stir in. Mix dough thoroughly and divide into 2 equal parts. Press into 2 ungreased pizza pans. Bake in 400° oven until lightly browned. Cool.
Soften yeast in warm water; add sugar and salt. Put in Wesson oil. Add part of flour then put in egg. Add rest of the flour; stir until smooth. Cover with damp cloth or waxed paper. These can be kept in refrigerator for 3 or 4 days but are better if used right away. Bake at 400° for 12 to 15 minutes.
Mix the flour, sugar and salt together. Gradually add milk. Cook, stirring constantly until mixture thickens, then cook 2 minutes. Remove from heat. Add small amount of egg yolks into mixture and cook 1 minute. Add butter and flour. Cool slightly. Pour in shell.
Cook ground meat, ginger root and garlic in a large skillet over medium heat until browned, stirring until meat crumbles. Drain. Combine meat mixture with other ingredients and mix well. Set aside.
Boil chicken and debone; cook vegetables in margarine until tender. Add chicken stock, soups and spices. Then chicken meat. Simmer sauce mixture while boiling spaghetti noodles until cooked; drain noodles and combine with sauce mixture. Simmer 1 to 2 hours.
Place apples in a greased 1 1/2 quart casserole dish. Combine remaining ingredients in	a saucepan. Cook and stir over medium heat until cheese melts and ingredients are well blended. Spread over apples. Bake, uncovered, at 350° for 30 to 40	minutes, until top is lightly browned. If used as dessert, increase sugar to 1 cup. This travels well.
Combine all dry ingredients in one bowl. Combine eggs, vanilla and pumpkin in another bowl. Add all together and spray muffin pans with Pam cooking spray. Bake at 350° for 20 minutes. Makes 12 muffins.
Mash artichoke hearts and mix with mayonnaise, cheese and garlic powder. Put mixture in casserole and sprinkle with a few bread crumbs. Bake at 325° for 25 minutes. Serve with crackers.
Use any number and type of pork chops you prefer. Slice desired amount of carrots in bottom of casserole dish. Put pork chops on top of carrots and sprinkle with salt, pepper and sage. Put 2 or 3 rings of onion on top of chops. Slice one apple and put on top of chops and onion. Sprinkle approximately 1/8 cup brown sugar on top of apple slices. Cover and bake at 350° for 2 to 2 1/2 hours.
Mix ingredients in order given. Beat until smooth. Drop by rounded teaspoon onto greased cookie sheet. Bake at 350° for 7 minutes.
Heat oven to 375°. Prepare pie crust as directed on package for one-crust filled pie using 9-inch glass pie pan. (Refrigerate remaining crust for a later use.)
Line bottom of ungreased 9 x 13-inch pan with crescent rolls. Beat cream cheese and sour cream until smooth. Add sugar and blend. Add eggs, one at a time, beating after each egg. Add vanilla. Pour into pan over the crescent rolls. Sprinkle with cinnamon. Bake at 350° for 45 minutes. If desired, top with strawberries.
Cook first 5 ingredients for 30 minutes. Reduce heat to low and add last 3 ingredients. Simmer until butter melts. Serve with cornbread, crumbled bacon, and/or Cheddar cheese, if desired.
Combine in pan. Mix and simmer 30 to 40 minutes or until thickened. Pour into hot jars and seal. Yields 3 to 4 pints.
Sift out old maids from popped corn; pour into a large paper grocery bag. In a 2-quart ovenproof bowl, heat in microwave on	High the brown sugar, butter or margarine, corn syrup and salt. Heat to boiling, stirring after every minute (3 to	4 minutes). When mixture comes to a boil, microwave 2 minutes more. Remove from microwave; stir in baking soda until foamy. Pour over popped corn. Stir with long handled wooden spoon, or	shake vigorously until kernels are coated. Put	sack in	microwave on High for 1 1/2 minutes.	Stir or shake bag well; microwave for 1 1/2 minutes more. Turn out into large pan (roaster or cookie sheet) to cool.
Mix cake mix, water, oil and eggs; beat 2 minutes. Add frosting and pecans and beat well. Pour into a well-greased and floured Bundt pan. Bake at 350° for 1 hour. Remove from pan as soon as taken from the oven. Cool on rack. It is just as good without pecans.
Cut meat into 1-inch cubes, coat with flour, salt and pepper, toss with oil in 3 qt. casserole. Bake 400° uncovered for 30 minutes. Stir once. Add remaining ingredients. Cover and bake at 375° for 2 hours or until meat is tender. Makes 6 - 8 servings.
Bring 1/2 cup water to boil. Add Jell-O. Chill until thickened. Add crushed pineapple with juice, cottage cheese and Cool Whip. Mix well and pour into a serving dish. Chill.
Stir the first 5 ingredients together; mix with ground lamb. Form into 4 large balls. Wrap each ball with 1 strip of bacon; fasten together with toothpick. Bake on broiler pan at 350° for about 45 minutes. Serve with mint jelly.