HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir all ingredients over medium heat until syrupy mixture coats nuts and leaves the side of the pan. Put on a baking sheet and bake at 300° for 15 to 20 minutes. Stir once.
Clean and chop red cabbage. Heat oil in large pan over medium heat and add cabbage and onion. Stir to coat cabbage. Add about 1/2 to 1/3 cups water and 2 to 3 tablespoons vinegar. Add the apples and spices; stir. Cover to let steam 70 to 90 minutes. Taste for salt, sugar and more vinegar.
Place sugar, butter, milk and cocoa in a glass mixing bowl. Do not mix. Microwave on High or Full power for 4 minutes. Mix well and stir in 1 teaspoon vanilla and nuts. Pour into lightly buttered 8 x 8-inch dish and refrigerate for 10 minutes.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot, stir thoroughly. Cover and cook on low 7 to 9 hours or on high 3 hours.
Saute onion and green pepper in oil until tender. Set onion and green pepper aside. Mix salt, black pepper and flour. Then roll with beef. Pound steak with edge of a heavy plate. Brown meat on both sides in oil. Put in baking dish and add all remaining ingredients. Bake in 300° oven for 1 hour.
Combine all ingredients (except chicken) in saucepan. Bring to a boil, stirring constantly. Cool slightly. Put chicken wings into pan and pour marinade over wings. Marinate at least 24 hours in refrigerator. Bake at 400° for 30 to 40 minutes. Serves 6 to 8.
Saute first 3 ingredients in butter in a Dutch oven until crisp-tender. Add remaining ingredients, stirring until blended and thoroughly heated. Serve warm with tortilla chips.
Cut up celery and cook in saucepan with water until tender. Remove from stove and pour off water; add chestnuts, chicken soup and melted butter. Stir and place in a casserole dish. Top with bread crumbs and almonds. Bake until brown at 350°.
Soak black-eyed peas overnight. Rinse with cold water. Cook in 4 cups cold water until tender for approximately 10 minutes. Saute onions in oil. Combine rest of ingredients (add parsley last) and simmer in saucepan until carrots are tender.
Tear tortillas in small pieces. Heat the soups and broth together (you may also heat the tomatoes and chilies with the soup). Then begin to arrange ingredients in layers as well as liquid ingredients. Bake in 350° oven for 45 minutes.
Thaw fruit. In small bowl microwave cream cheese for 30 seconds or until softened. Combine all ingredients and blend until smooth. Serve with fresh fruit slices.
Scrub potatoes. Pat dry. Cut potatoes into thin slices but not all the way through. Put potatoes in a microwave-safe pan. Sprinkle oil and your choice of herbs. Microwave 10 minutes on High. Rearrange potatoes after 5 minutes. Let rest 5 minutes and microwave another 6 minutes. Add cheeses. Sprinkle with salt.
Mix all ingredients together (reserve 1/2 cup Cheddar cheese for top) and put in casserole. Bake 30 minutes at 300°.
Prepare juice as directed on cans. Stir in sugar, pineapple and strawberries. Stir. Freeze 1 hour. Makes 20 servings.
Melt shortening; let cool. Add sugar, sorghum and eggs. Beat well. Add dry ingredients and add to first mixture. Mix well and chill. Form into 1-inch balls; roll in granulated sugar. Place on a greased cookie sheet or these will burn. Greased sheet must be greased thoroughly.
Cook & drain spaghetti. Put in bottom of 9x13 in. dish. Add meat and then sauce. Combine half cheddar and mozzarella and put on top of sauce. Add soup. Bake in a 375 degree oven for approximately 35 minutes. Add remainder of cheese and bake until cheese melts.
Remove stick from each corn dog; cut into 1 inch slices. Place on an ungreased baking sheet. Spread with pizza sauce. Top with olives, mushrooms and cheese. Bake at 350° for 15-20 minutes.
Add a small amount of water to first 3 ingredients and boil until tender. When done, add remaining ingredients and simmer for a few minutes. You may add a little flour to thicken.
Mix peanut butter, vanilla and oleo, then mix in sugar and wafers. Roll into 1-inch balls. Place on wax paper lined baking sheet and chill. Dip in dipping chocolate or melt the chocolate chips and paraffin.
Generously grease a large bowl and 10-inch round baking pan. Sprinkle yeast over warm water in large bowl; let stand until proofed and foamy, about 10 minutes. Stir in milk, sugar and salt. Add 2 cups of flour; beat well. Add 1 more cup of flour; mix thoroughly. Turn out onto lightly floured board; knead in remaining flour until dough is smooth and satiny, about 10 minutes. Place in greased bowl, turning to coat entire surface. Cover; let rise in warm area until doubled, 1 1/2 hours.
Cream margarine and sugar; sift flour, soda and salt and add together (this is awfully thick). Add oats and work in with hands to a thick mixture. Divide in half. Use 13 x 9-inch pan. Rub pan with shortening. Crumble 1/2 evenly over pan, then pat down. Next, cut up real fine dates and mix with sugar and enough water to moisten. Cook this over fire until thick; let cool. Spread dates evenly over mixture, then crumble rest over top.
Dissolve yeast in warm water in a bowl; let stand 5 minutes. Combine flour, baking powder, soda and salt in a large bowl. Make a well in center of mixture. Combine oil, buttermilk and yeast mixture. Add to dry ingredients; stir just until moistened. (Dough will be sticky.) Roll dough to 1/2-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch biscuit cutter. Place rolls on an ungreased baking sheet. Bake at 350° for 16 minutes or until golden brown. Makes 2 dozen.
In ungreased 1 1/2-quart baking dish, combine 1/2 of crumbled cookies, apples, dates, sugar, orange juice and butter. Blend remaining cookies with nuts. Sprinkle over apple mixture. Bake at 350° for 45 minutes or until apples are tender. Serve with ice cream or whipped cream.
Beat eggs; add sugar, vanilla, salt and cinnamon. Mix well; add oil. Sift soda, baking powder and flour. Mix well; add zucchini and nuts. Bake for 1 hour at 325°.
Cut steak into 6 pieces and pound the flour into meat. Brown well in shortening. Season with salt and pepper. Add garlic and onion. Continue cooking until the onion is tender and browned. Add remaining ingredients and cover. Bake in 375° oven until meat is tender, about 2 hours.
Mix cream cheese, sour cream, horseradish and cheese with 1/2 cup dried beef. Refrigerate at least 15 minutes for easier handling. Shape into a ball and roll in remaining dried beef. Refrigerate at least 20 minutes before serving. Makes a 4-inch ball.
Wash and cover cucumbers in cold water; let stand overnight. Drain and pack in jars. Put in large saucepan the vinegar, salt and water. Bring to a boil. Pour over the cucumbers. Add to each jar 1 or 2 dill sprigs. Seal jars.
Let cabbage, peppers, onions and green tomatoes set 1 hour after grinding. Bring to a boil remaining ingredients. Add the vegetables and let simmer for 3 minutes. Put in jars while hot.
Marinate chicken for 5 hours or overnight. In blender, chop onion with garlic, wine, lime juice, cilantro, sugar, chili powder, cumin and salt. Blend until onion is finely chopped. To marinate; place chicken in food storage bag, pour onion mixture over chicken, shake to coat all pieces of chicken. Refrigerate for 5 hours or overnight.
Mix all ingredients together for 3 minutes. Bake at 350° for 40 to 55 minutes. Add fresh fruit for a topping if desired, i.e., kiwi, strawberries. Less than 5 grams of fat for entire cake.
Mix together all ingredients. Drop by spoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix all ingredients and roll into balls. Bake at 300° for 1 hour.
Prepare Stove Top as directed on box. Pat stuffing mix on bottom of baking dish. Cook broccoli and cauliflower until cooked half done and still crunchy. Combine soup and vegetables. Spread on top of stuffing. Top with cheese. Bake at 350° for 30 minutes.
Put ice cream into blender. Add other ingredients to blender and blend for 2 to 4 minutes or until foam forms on top.
Slice eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks with fork. Add next 8 ingredients. Mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika.
Melt corn oil in a large skillet. Pour vegetables into pan. Sprinkle salt and sugar on top of ingredients. Cover and cook over medium heat for 10 to 12 minutes. Vegetables will be crisp, just as good the next day, if there are any left. Serves 6 to 8.
Prepare stuffing according to package directions. Stir cranberry and nuts into stuffing. In a 3-quart oblong baking dish, spoon stuffing. Arrange turkey pieces on top of stuffing. Pour gravy over turkey. Bake at 400° for 20 minutes or until hot. Serves 6.
Peel and slice apples into a 13 x 9 dish. Sprinkle remaining ingredients. Bake at 325° for 40 minutes.
Blend the bread crumbs, cheese, parsley, salt and pepper. Combine melted butter and garlic. Dip chicken into butter, then into crumb mixture, coating thoroughly. Place in greased casserole dish. Drizzle lemon juice and any remaining butter over chicken. Sprinkle with paprika. Bake for 1 hour at 350°.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar. Beat until thickened. Add milk, whipping cream, vanilla and salt. Mix thoroughly. Add to ice cream freezer. Turn until machine stops.
Cook sausage or bacon and onion until done. Pour eggs, seasoned with salt and pepper into a skillet. As eggs are cooking on low heat, crumble sausage or bacon and add to eggs along with onion and grated cheese. Cook until eggs are done and cheese is melted.
Mix all ingredients together and serve as a dip with crackers. (Tastes like crab dip, a good fooler.)
Put zucchini and onions in food processor and chop fine. Mix with salt and place large bowl. Cover with cold water and refrigerate 4 hours or overnight. Drain, rinse and drain. In 6-quart pan, combine all ingredients. Bring to a quick boil, stirring constantly. Reduce heat and simmer 20 minutes or until reduced to 3 quarts. Place in jars. Then apply a hot water bath.
Bake 45 minutes at 300°. Mix all together (except stuffing) and place on casserole dish. You can place stuffing mix on top of mixture. Then bake 45 minutes at 300°.
Mix Cool Whip and instant pudding well. Add pineapple, marshmallows and nuts. Mix well. Pour in large casserole dish. Chill.
Mix first 4 ingredients. Sift flour, baking powder and salt together. Now mix everything together. Add 1 egg white, beaten stiff; fold in. Allow to raise 20 minutes. Bake 1 hour at 325°. Makes 2 loaves.
Cook spinach; drain until very dry. Combine with remaining ingredients. Roll balls in palm of hand to the size of an egg yolk. Place in pan and freeze. When ready to use, set out and thaw for 5 minutes before placing them on a lightly greased tin. Bake at 325° for 25 minutes.
Place carrot peels in ice water so that they will curl (for hair). Use 1/2 pear for face and cloves for eyes and nose. Use 1/2 tomato, decorated with mayonnaise for bodice. Place scoop of chicken, lobster, crabmeat, etc., salad under full leaf of lettuce for skirt. Use 2 gherkin pickles for legs. Use 2 whole green beans for arms. Use a piece of tomato skin for mouth or pimento.
Melt chocolate chips in a microwave oven or over simmering water. Cool to room temperature. Combine flour, baking soda and salt in a bowl. Stir to blend. In a medium-size mixing bowl, beat margarine and fructose until smooth. Beat in vanilla and egg. Continue beating at least 2 more minutes. Add melted chips and beat well, then gradually beat in flour mixture.
Spray Pam inside sack. Pour popcorn into sack. Melt margarine in a 4 cup measuring cup. Stir first 4 ingredients together. Cook 2 minutes on High after mixture starts to boil. Remove from microwave; add soda and stir well (foamy). Pour syrup over popped corn in paper sack. Fold down sack top twice. Cook sack and all 1 1/2 minutes on High. Loosen sack and shake like crazy. Repeat steps. Put in bowl (hot).
Mix together coffee, sugar and boiling water. Let cool. Mix with brandy and vanilla bean. Store in 1 gallon glass jar for at least 4 weeks. Shake occasionally. The longer it sits the better it gets!
Brown ground beef, onion and bell pepper. Drain. Boil 1/2 bag egg noodles until tender. Drain. Combine beef, noodles and soup in casserole dish. Mix well. Put 1/2 bag of cheese in mixture. Mix well. Put remaining cheese on top. Heat thoroughly in oven.
Beat eggs slightly; add flour, sugar and salt and mix well. Add drained corn, then liquid. Finally, add melted butter and bake in a casserole at 400° for 40 minutes.
Cream butter and sugar. Add eggs, beating between each egg. Add other ingredients alternating with buttermilk. Bake at 350° for approximately 45 minutes or until done and golden. Ovens may vary.
Grease large cookie sheet or 9 x 13-inch pan. Sprinkle cake mix in pan; cut up margarine and place on top. Cream softened cream cheese, powdered sugar and eggs. Pour on top mix. Sprinkle with pecans. Bake at 350° for 20 minutes, then bake at 300° for 20 minutes. Cool and cut into bars.
Lay sliced tomatoes on bottom of pie crust. Mix together the mayonnaise and cheeses. Fill pie shell with mixture. Sprinkle with 1/4 cup of Parmesan cheese. Bake at 375° until golden brown.
Drain 4 cans greens beans; place in casserole dish. Mix cans of soup together with drained green beans. Add 1 cup Cheddar cheese and mix together with beans and soup. Place 1 cup of grated cheese on top of dish. Add French onions, almonds or bacon bits. Use all 3 if you like. Place in oven on 350° for 45 minutes (can be microwaved).
Brown beef lightly. Add onions and cook until onions are clear, but not brown, drain. Add 1/2 puree and liquid; simmer until beef is tender. Make a paste of flour and water, add to beef mixture, stirring constantly. Add beans and seasonings. Cover and cook 1 to 1 1/2 hours until flavors are well blended and mixture is thickened, stirring occasionally to prevent sticking.
Slice carrots into thin slices. In heavy saucepan, melt butter and stir in the Galliano and spices. Stir in the carrot slices and sprinkle with 1 teaspoon water. Cover and simmer over low heat 5 minutes. Turn the heat on high. Remove the lid and continue to cook carrots 15 minutes, until liquid is absorbed. Serves 8.
Heat oven to 350°. Lightly grease 9 inch pie pan. Beat eggs in large bowl. Stir in sugar, butter and vanilla. Stir together flour, cocoa and salt; stir into butter mixture. Stir in chocolate chips and nuts. Pour into prepared pie plate. Bake 30 minutes or until set. Cool. Serve warm or at room temperature. Garnish with whipped cream of serve with a big scoop of BlueBell. Makes 6-8 servings.
Wash and dry mushroom caps and dip in melted butter. Arrange on a greased cookie sheet, cap side up. Combine remaining ingredients except cheese and mix lightly. Fill mushrooms with crab mixture and sprinkle with cheese. Bake in a preheated 375° oven for 15 minutes.
Cut up potatoes into chunks. Leave skin on potatoes. Boil until almost soft. Fry bacon and crumble into potatoes. Don't drain all of the water from potatoes. Add 1 can evaporated milk. 1 can oysters, salt, pepper, hot sauce and paprika along with onions. Simmer until onions are soft.
Combine 1/4 cup flour, paprika, 1 teaspoon salt and a dash of pepper. Halve breasts; coat with flour mixture. Brown in butter. Add 2 tablespoons water; simmer, covered, for 25 to 30 minutes. Remove chicken to a 2-quart baking dish (11 3/4 x 7 1/2 x 1 3/4-inch). Reserve drippings in skillet. Combine 2 tablespoons flour, 1/2 teaspoon salt and cream. Stir into reserved drippings in skillet. Add mushroom soup. Stir and cook until thick and bubbly. Drain mushrooms; add mushrooms and lemon juice to sauce. Pour over chicken. Cover. Chill up to 24 hours. Bake, covered, at 350° until hot, 50 to 60 minutes. Sprinkle with cheese. Bake, uncovered, until cheese melts, 1 to 2 minutes. Makes 6 servings.
In a bowl, mix the bread crumbs and seasoning packet of stuffing mix with the melted butter and stir. Cook zucchini and onion together in salted water for 5 minutes. Drain and set aside. Combine chicken soup, sour cream and carrots. Stir in the onions and zucchini. Put half of the stuffing mix into a greased 2-quart casserole dish. Pour in the zucchini mixtures and top with the remaining stuffing. Bake, covered, for 25 to 30 minutes at 350°. Remove cover for the last 5 minutes.
Mix well. Bake at 250° for approximately 20 minutes. Serve warm or cold. (It's great for sandwiches.)
Beat the eggs and then add the sugar. Cut the chocolate into pieces and put it and the milk or water in a small saucepan. Stir and cook over a low heat until a smooth thick paste is formed. Cool the chocolate paste and then add it to the egg mixture.
In a large bowl, combine the first 5 ingredients; set aside. In a medium bowl, combine the eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir just until moistened. Spoon batter into greased muffin cups, filling 3/4 full. Sprinkle streusel topping over batter. Bake at 350° for 35 to 40 minutes. Makes 18 muffins.
Combine the flour, salt, baking powder and sugar. Add the remaining ingredients. Drop by tablespoon in hot oil like doughnuts. Serve with honey or jam.
Mix all ingredients, except biscuits and chips in ovenproof skillet and simmer 5 minutes. Separate biscuits and dip top of biscuit in 1 tablespoon melted butter and then dip into chips; place over mixture in skillet. Repeat with other biscuits. Bake 20 to 25 minutes (or until biscuits are golden brown) at 350°.
Melt butter and add remaining ingredients. Shape into candy canes. Bake at 325° for 20 to 25 minutes.
Mix jello, orange juice, lemonade and pineapple juice. Shake thoroughly.
Mix sugar, oil and eggs well. Add rest of ingredients. Mix well. Bake in tube pan for 1 hour at 325°. May sprinkle sugar over top.
Press crackers, sugar and butter into 9 x 9 inch pan. Beat eggs, vanilla, cheese and sugar until smooth and pour over crust. Bake in 350 degree oven for 25 minutes. Let cool. Top with blueberry or cherry pie mix.
Fry hamburger and drain. Add salt and pepper, if desired. Add Ragu sauce to hamburger and simmer a few minutes. Cook noodles as directed. Spoon some sauce on bottom of pan to prevent noodles from sticking. Arrange 3 noodles in bottom of 9 x 13-inch pan. Layer 1/2 pound Mozzarella on noodles, then 1/2 pound Ricotta and 1/2 the hamburger sauce. Layer 3 more noodles and repeat layers of cheeses and sauce (save 2 to 3 tablespoons of sauce for top). Place 3 noodles on top. Spread the remaining sauce on last noodles. Sprinkle Parmesan cheese over all. Bake at 375° for 40 to 45 minutes, until hot and bubbling throughout.
Combine all ingredients in saucepan and stir while warming. Serve with a sprinkle of grated cheddar cheese on top. Yield: 2-3 servings.
Combine ingredients in a plastic bag placed in a bowl to catch drips. Refrigerate 24 to 48 hours. Remove steak from marinade. Broil 2 to 9-inches from heat source about 5 minutes each side. Slice very thinly against the grain. Makes 4 servings under 170 calories each.
Beat eggs and sugar well. Add other ingredients. Pour into a 9-inch uncooked pie shell Bake at 350° until solid and brown.
Put egg whites into small bowl. Beat until stiff but not dry. Mix egg yolks and milk in large bowl. Sift together flour and salt. Add to milk mixture. Beat on medium speed until blended, scraping bowl while beating. Beat in butter and lemon juice. Add beaten egg whites and gently fold in, only until blended. Batter can be used for onion, green tomatoes or artichoke hearts.
Mix sugars, oil, oleo, egg and flavorings. Add soda, cream of	tartar	and flour. Then add Rice Krispies, coconut, oatmeal and nuts. May bake immediately or store in refrigerator until needed.
Thoroughly mix ground chuck with soup mix. Add bread crumbs softened with milk and eggs. Mix well. Put in loaf pan and shape. Spread catsup over loaf. Bake at 350° for 45 minutes to 1 hour. Remove from oven and pour excess fat off. Cool and slice. Makes 10 to 12 slices.
Finely chop (with processor) onion, celery and carrots and saute in butter. Add soup, broth and cheese. Cook and then add the sour cream before serving. (This freezes well without the sour cream.)
Mix together butter, flour and nuts. Pat into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until brown. Cool. Cream together cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Mix pudding with cold milk. Spread over cream cheese layer. Chill several hours. Top with Cool Whip and chocolate curls or nuts. Keep in refrigerator. Recipe is also called "Sex in the Pan".
Cream shortening, sugar, eggs and vanilla. Stir in buttermilk. Sift together and stir in flour, salt and cocoa. Bring coffee to boil. Add soda at once. Pour over batter while still fizzing. Turn into greased and floured 9 x 13-inch pan and bake 25 minutes at 350°.
Brown beef, drain. Slice potatoes, salt and pepper them. Place ground beef in baking dish; add layer of potatoes; alternate layers. Put onion on top. Combine milk and soup, pour on top. Bake at 325 degrees for 1 hour or until potatoes are tender.
Crumb together shortening, brown sugar and flour and press into bottom of ungreased 9 x 13-inch pan. Bake at 350° for 10 minutes. While that is baking, stir in with well beaten eggs the next 5 ingredients. Then mix in coconut and chocolate chips. Spread on baked crust. Bake for 25 minutes until golden brown. Cool and cut.
*Use the different jellos for special holidays, i.e., green for St. Patrick's Day, yellow for Easter, orange for Halloween and red for Christmas.
Mix eggs and sugar first, then add the rest of the ingredients in order given. Bake in 10-inch tube pan that has been greased and floured well. Cake is done when toothpick inserted comes out clean.
Mix all together. Drop on greased cookie sheet. Bake at 350° for about 10 to 12 minutes. Do not overbake.
Mix together in order given; mix after each ingredient. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 25 to 30 minutes. I double this and make 2 pans, one for now and one for the freezer for later.
Melt chocolate in a double boiler or carefully on stove or in microwave. Add beaten egg yolks and vanilla.
Cream butter; add sugar. Cream well until fluffy. Add eggs, one at a time; mix well.	Sift flour and baking powder together. Chop nuts	and fruit and mix with some flour. Fold in flour mixture with butter mixture. Add vanilla and lemon extracts; mix well.	Fold in nuts	and fruit. Pour into greased, paper-lined tube cake pan. Place in cold oven and bake at 250° for 3 hours or until done.
In a bowl, stir together cornmeal, flour, sugar, salt and baking powder. Mix all ingredients well. In a separate bowl, beat eggs and stir in milk. Add liquid mixture to cornmeal mixture and stir in remaining ingredients. Pour batter into 2 well-greased and preheated baking pans and bake at 425° for 30 minutes or until done.
Using a large heavy skillet, brown pork chops in oil; drain off excess fat. Combine gravy mix, applesauce, water, honey, lemon juice, Worcestershire sauce and ginger. Pour over pork chops. Cover tightly and simmer 50 to 60 minutes or until pork is tender. Stir gravy once or twice during cooking period. Serve with white rice or egg noodles. Serves 6.
Fry onion in oleo until tender. Add meat and saute until brown and crumbly. Add other ingredients; mix well. Simmer for 5 minutes. Put mixture into a greased 8 x 12 x 2-inch baking dish and cover with corn bread mixture (mix as directed). Bake at 350° until corn bread is done.
Combine all ingredients in small mixing bowl. Cover and refrigerate for 1 hour. Serve with crackers or as a sandwich.
Heat Mexican Meat and 2/3 of tomato juice in large saucepan. In separate pan, prepare Roni-Mac noodles per package directions. When noodles are done, drain and add to meat mixture. Simmer 5 minutes. Add more tomato juice if desired. Serve with side dish of corn, hot rolls or corn bread.
Mix well Crisco, sugar and egg; add milk. Sift in flour. Mix in nuts and fruit. Chill dough about 1 hour. Drop cookies on greased cookie sheet and bake 10 to 12 minutes at 350°.
Mix all ingredients together; make out into 1 1/2-inch balls. Put in ungreased skillet; brown all over. Takes about 10 minutes; pour off fat.