HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice apples to fill pie pan. Transfer to bowl and mix with sugar and cinnamon. Line pie pans with pastry. Sprinkle 1 tablespoon of sugar and 1 tablespoon of flour in bottom of pan and stir with fingers. Mix apples with 3/4 cup of sugar and remaining flour. Pile apples in pie pan and dot with butter. Put on top crust and crimp. Sprinkle with sugar. Bake at 400° for 40 minutes.
Beat together softened cream cheese and drained minced clams. Blend in lemon juice, chopped onion, salt and garlic salt. Stir in 1/2 cup of the chopped walnuts. Chill. Turn out onto waxed paper. Shape into 2 rolls similar to a stick of butter. Roll in remaining chopped walnuts. Serve with crackers.
Mix the oatmeal, wheat germ, coconut, sunflower seed, powdered milk and cinnamon. Add the honey, oil and vanilla; mix well. Spread on cookie sheet. Bake at 375° for 8 to 10 minutes. Cool on paper towels.
Preheat oven to 350°. In a medium bowl, cream the butter with sugar. Beat in eggs, one at a time. Stir in pineapple with juice. Cube the bread slices and fold into pineapple mixture. Spoon mixture into 1 1/2-quart casserole dish and bake, uncovered, 1 hour. Serve warm as a side dish or dessert.
Bake salmon with wine at 400° for 5 minutes. Place salmon on plate and top with peaches. Mix wine, butter and cream of tarragon until sauce thickens. Spoon over salmon and peaches.
Remove large leaves of broccoli and cut off tough end of lower stalks. Wash thoroughly. Cut into 1-inch pieces or smaller. Combine all vegetables in a large bowl.
Cover prunes with water. Cover and simmer about 40 minutes. Drain prunes, saving prune water. Pit prunes and mash. Add sugar, eggs, salt, vanilla and prune water. Sift together and add the flour, baking powder and baking soda. Bake 1 hour.
Cook bacon until crisp in a large heavy pot. Remove bacon and set aside. Layer remaining ingredients, beginning with potatoes. Cook at low heat for about 2 hours.
Mix sugar, cornstarch, cinnamon, salt and cloves together. Add beaten eggs; add cushaw and cream, then put into an unbaked pie shell. Bake at 350° for 40 minutes or until done.
Brown first 3 ingredients in a large skillet. Add next 4 ingredients and simmer. Cook noodles and drain. In a large casserole dish, place a layer of noodles on bottom of dish. Cover with meat layer, then cheese. Repeat layers, ending with cheese on top. Bake, uncovered, at 325° for 35 to 40 minutes.
Heat oil. Slice okra across the pod into small pieces. Combine flour, salt and pepper in a small bag; shake okra in bag until well coated. Drop several pieces at a time into deep hot fat until brown. Drain in basket. Repeat until all are fried. Yields 4 to 6 servings.
Bring cherry juice to boil. Dissolve Jell-O in cherry juice. Chop and pit cherries. While still hot, crumble cream cheese. Add nuts, cherries and Coke. Chill until firm.
Pour 3/4 cup milk over crumbs and let stand 5 minutes. Saute onion and parsley until smooth. Blend in milk/crumb mixture. Add egg and walnuts; mix well. Fold in rice and press gently into oiled loaf pan. Bake 30 minutes (or until brown) at 350°. Serve hot with favorite gravy and cranberry sauce. Serves 6 to 8.
If using chicken, skin it. Mix ingredients together. Pour over the meat and bake at 350° until done.
Saute onion in butter until tender. Stir in flour and cook until smooth and bubbly. Remove from heat. Combine salad dressing, turkey, noodles, peas, chiles, pepper and oregano. Stir in onion mixture. Pour into shallow 1 1/2-quart casserole. Mix bread crumbs and butter. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes. Garnish top with tomato wedges, if desired. Serves 10.
Cut up chicken in serving size. Season with salt and pepper. Mix soy sauce, garlic, bourbon and oil. Marinate for several hours. Place chicken in shallow baking pan. Bake in a 325° oven for 45 minutes. Baste and turn often.
Cream margarine, sugar and eggs. Add buttermilk and vanilla. Measure all dry ingredients and mix together. Beat or stir in dry ingredients with the margarine and egg mixture. Chill dough. Roll out and cut into small cookies. Put spoonful of *rhubarb preserves on each and cover with another cookie. Press edges together and perforate top with fork before baking. Bake at 400° or 350° for approximately 10 minutes or until done.
Heat oven to 350°. Mix first 8 ingredients. Pour into 9 x 9-inch pan. Mix brown sugar and 2 tablespoons cocoa. Sprinkle on batter. Pour hot water over batter. Bake 30 to 35 minutes. Serve warm. Top with ice cream or Cool Whip. Makes 4 large servings.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 cup onions. Pour into 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer. Good, good, good.
Pour ingredients in a clean gallon container. Fill rest of container with tap water. Stir and chill.
Dissolve jello in 1 cup boiling water; add grated (drained) cucumbers, onion, salt and vinegar. Stir in green food coloring to desired color. Pour in mold.
Melt butter. Mix sugar. Add eggs, flour, vanilla and nuts. Pour into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Cook chopped onions in	butter	until tender. In bowl, beat eggs. Add cheeses, dill, mint, cream of rice, salt and pepper; mix well. Drain chopped spinach well. Mix. Add to the onion and cheese	mixture. Spread filo, 3 layers, buttering each layer with margarine. Cut into thirds. Each makes one roll. Spread spoonful of filling on each piece and roll. Tuck ends in as you roll. Bake at 375° until browned, about 25 minutes.
Beat egg whites until stiff. Fold in cracker crumbs, baking powder and sugar. Bake in buttered 9 x 12-inch pan at 250° for 15 to 20 minutes, until crusty but not brown. In hot water (on stove), add cream cheese and cherry Jell-O. Blend, then add cherries. Nuts are optional. Spread over meringue layer. Chill or freeze.
Blanch nuts in boiling water to remove skins. Blend all ingredients in blender or food processor until you have a smooth paste. Place into a large warm bowl. Cook pasta al dente. Fork pasta directly from pot onto paste in bowl. Toss well. Add 2 tablespoons hot water from pot and toss again. Serve in hot soup bowls.
Mix crumb and butter mixture. Press into 9 x 13-inch pan. Beat above mixture, eggs, oleo and sugar. Spread over crust. Slice 4 bananas over this. Drain and spread crushed pineapple over all. Will not cover completely. Cover with Cool Whip. Sprinkle with chopped nuts and decorate with half of maraschino cherry. Refrigerate. No bake. Great cool dessert.
Break the bread up and soak it in milk in a bowl for 1 hour. Mix in 4 eggs, 2 cups sugar, raisins, cinnamon and vanilla. Pour into a 9 x 13-inch baking pan. Bake at 350° for 1 hour. Blend 3/4 cup of sugar and butter in a saucepan over medium heat, stirring constantly. Stir in one egg. Cook for 1 minute, stirring constantly. Remove from heat and add Amaretto. Spoon over warm bread pudding.
Marinate chicken wings for 2 hours in a mixture of the ingredients, except sesame seed. Roll in sesame seed before frying in peanut oil.
Mix all well. Pour into a greased pie plate. Bake at 425° for 30 minutes.
Peel skin off boiled potato and mash flat on counter. Add enough powdered sugar to form a big flat "patty." Roll out with rolling pin like pie dough. Spread peanut butter over "patty" and roll up like a jelly-roll. Cut into 1/2 pieces and let cool in refrigerator for 2 hours.
Sprinkle yeast in water; stir. Stir in 2 teaspoons of sugar; set aside. Combine and mix the cottage cheese, onion, dill weed, baking powder, salt, sugar and Egg Beaters. Add yeast and flour and knead until smooth and elastic. Place in a greased bowl. Cover; let rise until doubled (1 to 1 1/2 hours). Punch down and knead a few times. Divide and shape into loaves. Place in 2 well-greased pans. Bake at 350° for 30 minutes. Turn out on rack and cool. Makes 2 loaves.
Cook chicken, debone and put in bottom of baking dish (about 9 x 13-inch). Pour cream of chicken soup over this. Mix stuffing, egg, broth and onion. Pour over chicken and soup. Bake at 350° for 45 to 50 minutes.
Cut fillets into 1-inch pieces. Brown the bacon. Add onion and saute. Add water, potatoes, seasonings and fish. Cover and simmer for 20 minutes. Add milk and heat. Garnish with parsley and serve 6 lucky people.
Prepare cake mix using package directions. Bake in 9 x 13-inch pan. Combine milk, sugar, marshmallows and coconut in medium saucepan. Cook over medium heat until marshmallows are melted, stirring constantly. Spread hot mixture over warm cake.
Mix Rice Krispies and peanut butter to form crust in a pie pan. Place sliced bananas on crust. Make pudding according to directions on box. Pour pudding over bananas. Let set. Top with Cool Whip.
Beat eggs. Continue beating and add oil, sugar, zucchini and vanilla. Sift dry ingredients together and add to first mixture. Fold in nuts. Put into greased and floured bread pans (2). Bake at 350° for 1 hour. Makes 2 loaves.
Boil chicken until tender. Save two cups of chicken broth. Slice onion and saute in the shortening. Add flour, curry, ginger, salt, pepper and lemon juice. Simmer until onions are soft. Add chicken broth and chicken. Cook one-half hour over medium heat. Serve over rice.
Cook shells according to directions. Mix salad dressing with oregano, salt and pepper. Let sit. Cut up meat and cheese. Add to shells with olives, onion and chi chi beans. Let sit overnight.
Combine melted Crisco, cocoa and salt, then add milk and vanilla. Mix in sugar in 3 parts.	Mix until smooth and creamy. Add more sugar to thicken or milk to thin if needed for good spreading consistency. Frosts two 8 or 9-inch layers or a 13 x 9-inch cake.
In 9 x 13-inch pan, sift all dry ingredients 3 times. Level with fork. Make 3 spoon wells in dry ingredients. Put vinegar, oil and vanilla equally in wells. Pour water over all ingredients. Mix thoroughly with fork. Do not beat! Bake at 325° for 30 to 35 minutes.
Melt caramels, margarine and milk in double boiler. Dip marshmallows in caramel mixture and roll in Rice Krispies.
Cream margarine and sugar. Add egg and mix. Add zucchini and mix. Add all other ingredients and blend well. Drop by tablespoons onto greased cookie sheet and bake in 350° oven for 12 to 15 minutes or until lightly browned.
Mix water, rice and mushroom soup. Add onion soup mix. Lay chicken breasts on top. Cover and bake at 375° for 1 hour. Uncover and bake another 15 minutes.
Mix ground pork, green onions, water chestnuts, 1/2 bottle oyster sauce, salt and pepper. Stuff aburage and place in pot. Pour remaining oyster sauce over stuffed aburage; then pour chicken broth over and simmer for 30 minutes. Check pork to make sure it's cooked.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks; add mayonnaise and next 4 ingredients, stirring until smooth. Spoon or pipe into egg whites. Sprinkle with paprika and garnish, if desired.
Sprinkle squash and onion with salt. Let stand 1 hour. Combine other ingredients. Bring to a boil. Add squash/onion mix. Bring to another boil. Remove from heat and put in jars. Makes 7 pints.
Drain pineapple juice and save. Cook flour, juice, egg and sugar until thick. Stir in cream cheese. Pour over pineapple, apples and pecans. Chill.
Cook broccoli until tender. Drain well. Mix together broccoli, soup, onion, eggs and milk. Pour into 2-quart casserole dish. Prepare stuffing according to directions. Spoon cheese on broccoli. Mix. Top with stuffing. Bake for 45 minutes at 325°.
Sprinkle roast with paprika; rub into surface. Combine herbs; rub over surface of roast. Place on rack in open roasting pan. Insert meat thermometer in center of roast. Bake, uncovered, in a 325° oven 2 to 3 hours (allow about 30 minutes per pound) or until meat thermometer registers 165°. Remove from oven; let stand about 15 minutes (temperature will rise, reaching the recommended 170° and juices will set, making carving easier). Makes 10 to 12 servings.
Pour on top of first mixture. Bake at 350° for 45 minutes. Cut into squares. Do not overmix crust or filling. Use a fork and don't worry over lumps.
Beat eggs; add sugar, margarine, flour and 1 cup milk. Mix together until blended. Add remaining milk. May be used for pancakes also.
Combine and mix in order given. Bake in 1 large or 2 small pans at 350° for 1 hour or until done.
Cook bacon crisp; crumble. Combine 1/2 cup bacon drippings with next five ingredients. Heat and stir until thickened. Add potatoes, onion and bacon. Toss; heat thoroughly. Serves 6.
Slice bread in 1 1/2-inch thick slices and arrange in greased 9 x 13-inch pan. Beat eggs, milk, sugar, salt and vanilla together. Pour over bread. Sprinkle with cinnamon. Cover and refrigerate overnight. Put a dash of butter on each slice and bake at 350° for 40 minutes. Serve warm with your favorite syrup. If desired, during the last 10 minutes of baking, put a smokie link on each slice.
Place green beans in buttered baking dish. Add onion and water chestnuts, then the mushroom soup. Add margarine. Sprinkle crumbs over top and bake at 350° for 30 minutes.
Cut cake into cubes. Slice strawberries. Set aside (add a little sugar, if desired). Mix together Cool Whip, sour cream, milk and powdered sugar. Pour mixture over cake. Mix. Layer cake mixture, strawberries and glaze in a large container. Refrigerate.
Combine all ingredients except chicken and rice and mix well. Arrange chicken pieces in a large casserole dish and pour soup mixture over chicken. Cover and bake at 375° for 1 hour and 15 minutes. Uncover and bake 15 minutes longer. Serve over rice, separating gravy from chicken pieces, if desired.
Boil bratwurst in large pan with water and 1 beer for about 1/2 hour. Take out and put on the fire* or charcoal. Stab with a fork to drain grease while cooking. Serve on rolls with sauerkraut and mustard. Fried potatoes go very well with this dish.
Mix graham cracker crumbs with oleo and press in a 13 x 9-inch pan.
Preheat oven to 350°. Sift flour, baking powder and salt together and set aside. Melt and cool chocolate and set aside. Cream butter and sugar, then add egg, melted chocolate and vanilla; mix well. Add dry ingredients alternately with milk, mixing after each addition. Then mix in the coconut and nuts. Spoon dough by teaspoonfuls onto ungreased cookie sheets and bake for 10 minutes. Remove to wire racks and cool.
Mix together by hand. Grease and flour tube pan. Bake for 1 hour at 350°.
Mix scalded milk, soft bread crumbs, cheese, butter and salt in mixing bowl. Beat egg yolks until lemon colored; add the first mixture; fold in stiffly beaten egg whites. Pour into battered baking dish. Bake at 350° for 25-30 minutes or until set. Makes 4 servings. It's great with muffins for a meal.
Mix all ingredients together well and pour into pie shells. Sprinkle with reserved nuts and chill. Cut into small wedges.
Mix sugar and cornstarch. Add grated chocolate, salt and water. Cook until thick.	Add butter and vanilla. Stir until well mixed. While hot spread on cake.
Mix juices and add cinnamon. Bring to a boil and immediately remove from heat. Stir in honey. Serve hot. Yield: 1 gallon and 1 3/4 quarts.
Melt butter in saucepan over low heat. Add sugar, milk, cocoa and salt. Mix well. Bring just to the boiling point; do not boil. Remove from heat. Add vanilla, peanut butter and oats; mix well. Drop by spoonfuls onto cookie sheet. Let stand until firm. Yields 3 dozen.
Use a 9 x 13-inch cake pan. Layer all ingredients in order listed. Cover with Saran Wrap. Refrigerate at least 8 hours; overnight is better. This salad is great for those summertime reunions.
Put ingredients into a blender and mix on high for 6 to 10 seconds. Spoon into a dipping bowl and chill for at least 30 minutes. Added spice: Sprinkle paprika on top just before serving. Sprinkle dill weed on top just before serving. This is a great lo-cal dip that even tastes fattening. Serves 4 to 6.
Mix all the ingredients together, except paraffin wax and chocolate chips. Pat to desired thickness on a greased (butter) cookie sheet. Place in the refrigerator for several hours to chill. Cut into small squares or rectangles. In microwave oven in a large glass bowl, melt the paraffin wax, then add chocolate chips. Stir until melted. Using a toothpick, dip bars of coconut into the chocolate mixture and place onto wax paper to set. You may place in the refrigerator to cool. If the melted wax and chocolate chips mixture becomes thick, you may put back into the microwave for a few seconds to make thinner.
Bake cake in an 11 x 13-inch dish as directed on box. Let cake cool 10 minutes and then poke holes in it with the end of a wooden spoon. Pour sweetened condensed milk over cake and let run into the holes. Pour caramel topping over the sweetened condensed milk. Spread Cool Whip over the top and sprinkle with crushed Heath bars. Store in refrigerator. Delicious!
Cream butter. Add sugar gradually, beating until well blended. Dissolve soda in buttermilk. Add egg yolks. Sift together dry ingredients. Add to creamed mixture alternately with buttermilk mixture. Stir in vanilla and jam. Fold in stiffly beaten egg whites. Bake in a tube pan at 300° for 15 minutes, then at 360° for 30 minutes or until cake tests done.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream if desired.
Combine first 3 ingredients in large bowl. Refrigerate for 30 minutes. Beat just until soft peaks form. Fold in remaining ingredients. Pour into pan. Cover. Freeze firm (4 hours). Will fill an 8 x 8-inch pan or two purchased crumb crusts.
Heat fat in skillet. Saute onion, celery and parsley. Add bread crumbs and seasonings. Stir to blend well. Add eggs, slightly beaten, and enough stock to make crumbs hold together.
Mix well the shortening, sugar, eggs and extract. Blend flour, baking powder and salt. Add to creamed mixture. Chill at least 1 hour. Heat oven to 400°. Roll dough to 1/8-inch thick on floured surface. Cut with 3-inch cookie cutter. Place on ungreased cookie sheet. Place 1 or 2 raisins in center of cookie. Bake for 6 to 8 minutes. Makes about 4 dozen.
Wash and slice the tender okra. Coat with Crisco oil. Cover okra with cornmeal. Bake 20 minutes at 350°. Bag when cool; freeze.
Dip chicken in margarine. Combine all other ingredients except seeds. Roll chicken in mixture. Place in shallow baking dish. Sprinkle with sesame seed. Bake at 350° for 1 hour.
Combine all ingredients in small frying pan. Cook at 350° until tender. Add bread crumbs. Put into clam shells; sprinkle with Parmesan cheese.
Dissolve sugar in water and add flavoring. Pour over pancakes, waffles or French toast.
Mix well; shape into thin patties. Fry until brown on both sides in a small amount of fat. Steam a little to be sure they are done.
Mix and bake at 350° for 45 minutes or until done. When done, let rest in pan 5 minutes. Have mixed together juice of 1 lemon, 1/2 cup sugar and little of rind. Have this mixed while bread is cooking, then pour over bread. Use spoon to cover with lemon juice. Cool. Wrap in wax paper and foil.
Soak onion in milk for 5 minutes. Mix in beef, egg, oatmeal, salt and pepper.	Put in 10-inch Dutch oven. Brush top with Kitchen Bouquet. Combine spaghetti sauce and beans. Pour over meat mixture.	Simmer for 30 minutes.
In saucepan, bring raisins, soda and water to a boil; when forms, remove from heat. Mix eggs, vanilla, sugar and salt and add to raisins alternately with flour. Add nuts. Bake in 5 (No. 2) cans. Grease and flour cans. Bake at 375° for 50 to 60 minutes. Fill cans half full.
Heat oil in frypan. Add shrimp and spices. Saute for 15 to 20 minutes or until shrimp turns pink. Add wine and simmer for 10 to 15 minutes more. Shrimp are to be peeled at table and served with hot crisp bread for dunking into sauce. Serves 2.
Preheat oven to 400°. With fork, beat eggs slightly. Mix in meat, crumbs, onions and salt. Combine other ingredients. The secret is to mix well, but lightly. Do not pack in baking dish. Shape meat into a loaf . Bake for 50 minutes.
Mix until crumbly, flour, sugar, salt and 1/2 cup butter. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Fry bacon in medium skillet, remove from pan and crumble. Brown chicken in bacon fat for 5 minutes on each side. Remove chicken from skillet and dispose of fat.
Cook squash and onion until tender. Drain. Dilute cream of chicken soup and milk. Combine mixture and cooked ingredients. Salt and pepper to taste. Top with seasoned crumbs and dot with butter. Bake for approximately 30 minutes in 350° oven. Serve hot.
Mix together sugar and flour. Separate the eggs. Beat yolks and add to sugar mixture. Slowly add milk and mix well. Cook until it thickens, stirring all the time. Remove from heat and add vanilla and coconut. Pour into baked 9-inch pie shell. Prepare meringue and spread on pie. Bake until meringue is lightly browned.
Crush peppermint. Microwave almond bark until able to stir creamy smooth. Mix peppermint and almond bark. Pour into square nonstick sprayed or buttered casserole dish. If desired drop a few drops of food coloring and a few chocolate chips on top of mixture. Swirl with a fork until color swirls in the mixture. Let cool. Break with a knife into pieces. (Red makes a beautiful Christmas candy.)
Cook ground beef until brown; drain. Mix in 1 can tomato sauce and oregano. Simmer, uncovered, for 10 minutes. Stir baking mix, egg and milk to make a soft dough. Spread half of the dough into greased oblong pan. Pour remaining can of tomato sauce over dough. Layer 6 slices cheese, meat, mushrooms and remaining cheese. Cover with remaining dough. Bake 20 to 25 minutes at 400° or until brown.
Mix together sugar, vinegar, pepper, salt and celery seed. Pour over vegetables and mix well. Keep chilled. Grind or use blender for vegetables.
Place small pieces of Crisco on a plate and put in the freezer. When frozen, place flour and salt in food processor bowl with the big blade and add Crisco. Process for 8 seconds on high. Add water and process for 8 seconds on high or until it forms a ball. Makes two 9-inch pie crusts.
In 9 x 13-inch pan, layer dried beef, overlapping. Place chicken on top, placing bacon on top of chicken. Cover with foil and bake at 375° for 30 minutes or until chicken pulls away from edge of pan. Drain excess juice out of pan. In bowl, combine mushroom soup and sour cream together, then cover chicken with it (like you would frost a cake). Return to oven and bake at 375° for 30 minutes. Serve hot. Chicken breasts may be substituted with other parts of chicken, just debone and remove skin.
Crush 2 cups berries into pan; add 3/4 cup white grape juice. Bring to boil; reduce heat, simmer 2 minutes. Sieve out pulp. Return 1 1/4 cups of liquid to the pan. In separate container, combine 1/4 cup white grape juice and the cornstarch. Add this to the liquid in the pan. Cook and stir until thick and bubbly. Then cook 2 minutes more. Remove from heat and stir in the sweetener and coloring. Spread 1/4 of this mixture over pie crust. Then layer berries and mixture over this. Chill 3 to 4 hours. Serve topped with dairy whip. Makes 8 servings.
Sift flour, salt, baking soda and powder together and set aside. Blend eggs, softened butter, sugar and bananas. Add blended mixture to the dry ingredients and mix just until moistened (do not beat). Stir in chopped nuts. Turn into greased loaf pan. Bake in 300° oven for 1 hour. Let stand 10 to 15 minutes before turning out.
Mix together cream cheese, Cool Whip, butter and sugar. Set aside. Mix together pudding mixes, vanilla and milk. Add it to cream cheese mixture. Crush package of Oreo cookies in blender until they are crumbs. Put 1/2 of crumbs in deep dish. Pour the filling over crumbs. Top with the rest of the crumbs. Store in refrigerator.
Mix all ingredients in large pan. Stir well until crackers are well coated. Bake on large cookie sheet in 200° oven for about an hour, stirring occasionally.
Grate apples and stir in soda. Combine with remaining ingredients and 1 teaspoon cinnamon. Pour into greased bread pan, 5 x 8 1/2-inches.