HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in 9-inch Pyrex dish. Cook apples until done in water and sugar. Pour this cooked mixture into margarine; distribute evenly over bottom of dish. Sprinkle with cinnamon.
Cube bread. Saute onions and celery in margarine. Add to soup. Pour over bread and eggs. Mix well. Bake in 9 x 13-inch pan at 350° for 30 minutes. Toss after baking.
Cream oleo and cream cheese. Gradually add sugar, beating until light and fluffy. Add egg yolk; beat well. Add flour and vanilla; mix until well blended. Chill dough at least 1 hour.
In large bowl stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add potatoes and celery. Toss to coat well. Cover; refrigerate for at least 4 hours. If desired, sprinkle with paprika. Makes about 8 cups.
Melt butter and mix in all other ingredients. Stir in pecans until well coated. Put in shallow pan and place in 300° oven for 30 minutes, stirring frequently. Store cooled pecans in tightly sealed containers until served.
Cook asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of water. Put chicken broth, onion and reserved water in a pan and bring to a boil. Add the asparagus and simmer for 5 minutes. Put in blender and puree. Return to pan and add half and half, salt and pepper. Reheat.
Fry bacon and chop into pieces. Mix all of the ingredients together and let stand 30 minutes to an hour before serving. Serve on crackers of your choice. Milk can be used to obtain desired consistency if needed.
Dip chicken in some buttermilk and roll in flour and place in well-buttered dish or pan with meat side down. Bake 45 minutes at 350°. Turn over and bake 15 minutes more. Then mix soup and remaining buttermilk and pour over chicken. Bake 15 minutes longer.
Spread refried beans evenly over 4 flour tortillas. Sprinkle 1/2 cup cheese on each tortilla over beans. Layer chopped tomato over cheese. Place remaining flour tortillas on top. Wrap each in foil and bake at 350° for 10 to 15 minutes until cheese is melted. Cut into quarters and serve.
Combine oil, eggs, sugar, zucchini and vanilla. Blend well. Stir in flour and spice. Do not beat. Stir in nuts and coconut. Spoon batter in 2 well-greased loaf pans. Bake at 325° for 1 1/2 hours or until done (ovens vary so keep track after 1 hour).
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store, loosely covered, at room temperature.
Melt cheese and oleo. In separate bowl, sift together confectioners sugar and cocoa. Pour melted cheese into sugar mixture. Add vanilla and nuts. Mix well. Pour into buttered 9 x 13-inch pan. Cool and then slice. Makes 6 1/2 pounds of fudge. May be halved.
Mix eggs with sugar; add milk, peanut butter and cream, blending well. Vanilla flavoring may be added if desired. Add milk/water to fill line of 4-quart churn.
Brush fish with melted butter; sprinkle with salt & pepper to taste. Spread stuffing over fish. Top with last 3 ingredients in order given.
Mix all ingredients together mixing thoroughly. Bake in a 9 x 13 x 2-inch baking dish at 350° for 20 to 25 minutes.
Bring the first 4 ingredients to rolling boil and boil 1 minute. Take off fire and add remaining ingredients.
Cut fruit in small pieces. Add juice and mix; keep refrigerated. Yield: 2 cups. Carbohydrate 22 g, protein 1 g, fat .4 g, calories 92. One serving (1/2 cup) = 2 fruit exchanges.
Mash the potatoes, adding 1/2 cup warm milk and beating until fluffy. Chop finely the onion and celery and saute in butter. Add bread cubes after browned. Add chopped parsley. Add the egg and salt and pepper to taste. Add potatoes. Put in greased casserole. Bake at 350° for 1/2 hour or until brown.
Cook broccoli and place in a 9 x 13-inch buttered casserole. Cover with cooked chicken. Pour mixture of chicken soup and mayonnaise over all. Sprinkle with grated Cheddar cheese. Prepare herb dressing mix as directed on package and cover the layer of cheese. Bake at 300° until brown and bubbly, about 1 hour. Serves 5 to 6.
Brown onion in butter. Add all ingredients to brown onion. Mix and add to beef and simmer 1/2 hour.
Melt together in double boiler chocolate and sugar. Add salt, light corn syrup, cornstarch and milk. Cook for 15 minutes, while stirring until it thickens. Add butter. Cool. Add brandy or vanilla.
Combine mayonnaise, vinegar, dill, salt and pepper. Add to macaroni, tomatoes, cucumbers and onions. Toss to coat well. Chill.
Mix all together. Grind lemon peel, orange peel and citron peel. Then add to mixture and let set overnight before baking. It is very stiff dough. Roll out and bake at 350°.
Mix all ingredients together with hands. Form into small balls and place on ungreased cookie sheet; flatten slightly. Bake at 350° until done.
Preheat oven to 350°. Combine first 5 ingredients in 1 1/2-quart saucepan. Cook until butter melts, stirring constantly. Add sour cream. Drain green beans; then add. Mix well. Pour into 1 1/2-quart baking dish. Top with cheese and crackers. Sprinkle butter over top. Bake 30 minutes.
Beat egg yolks until thick and lemon-colored. Add orange peel and orange juice. Beat until very thick. Gradually beat in 1 cup sugar and 1/4 teaspoon salt. Fold in flour a little at a time. Beat egg whites with the cream of tartar until soft peaks form. Gradually add 1/2 cup sugar beating until soft peaks form. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan in slow oven (325°) about 55 minutes or until done. Invert pan to cool.
Combine coffee, milk, and vanilla. Add sugar until dissolved. Chill thoroughly and pour over ice cream that has been spooned into a punch bowl. Serves approximately 25 punch cups.
Spread bread with margarine. Cut each slice into 8 strips. Put a layer in buttered baking dish. Arrange the rest of the strips, upright, around the sides of dish. Mix slightly beaten eggs, cream, salt, mustard, paprika and cheese; pour into dish. Bake for 30 minutes at 350°.
Combine all ingredients. Pack in a loaf pan firmly. Bake at 350° for 1 hour.
Dissolve yeast in warm water; set aside. Stir flour and sugar together. Cut in shortening until size of peas. Mix buttermilk with yeast water. Add to flour mixture. Stir with fork until moistened. May be covered and refrigerated overnight.
Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature. Blend. Stir in flour. Chill slightly, about 1 hour. Shape into 2 dozen 1-inch balls. Place in ungreased muffin cups. Press dough on bottom and sides of cup.
Mix thoroughly and add tears of joy and sorrow with sympathy for others. Fold in 4 cups of prayers and faith to lighten other ingredients and raise texture to a great height of Christian living. After pouring all this into your daily life, bake with the heat of human kindness and serve with a smile that reflects wonders from above. Serves all.
Pour cooked spaghetti into 9 x 13-inch greased pan. Beat eggs and milk together. Pour over spaghetti and toss together. Spread 1 quart spaghetti sauce over mixture. Sprinkle Mozzarella cheese over top. Add topping. Bake at 350° for 30 to 35 minutes.
Combine 4 tablespoons of oleo, salt, paprika and flour; blend until smooth. Add milk gradually; stir until thickened. Add soup and cheese. Stir until cheese has melted. Saute onion and celery in 1 tablespoon of oleo. Add to soup mixture and add eggs. Alternate layers of asparagus and sauce in 2-quart casserole. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix all together. If not moist, add 1 teaspoon water at a time until right consistency. Make small balls 1-inch in diameter. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes. Drain on paper towels.
Break cake into small pieces and line bottom and sides of a tube pan. Mix pudding and milk according to box. Mix pineapple in pudding and pour into cake pan. Spread evenly and press into the cake. Refrigerate 2 hours. Turn cake onto plate and ice top and sides with whipped topping. Sprinkle with coconut and garnish with cherries. Keep refrigerated.
Place potatoes and onion in a 4-quart saucepan. Cover with about 6 cups of water, butter, salt and pepper to taste. Cook until potatoes are done (about 15 to 20 minutes). Drain water until potatoes are just covered. Add milk and soups. Heat should be very low at this point. Cook only until thoroughly heated. Garnish with bacon and cheese.
Spread peanut butter between 2 Wheat Thins. Prepare entire box of crackers this way. Melt chocolate and dip prepared crackers. Cool and serve.
Saute onion in 2 tablespoons butter. Heat soup, milk and cheese. Add onion, rice and broccoli. Pour into greased casserole dish and bake at 350° for 45 to 60 minutes.
In small bowl, combine first 4 ingredients until smooth; spread into crust. Chill while preparing filling. In medium bowl, combine pudding mix and milk with electric mixer; beat at low speed for 2 minutes. Fold in 1 cup whipped topping and coconut; spread over chocolate. Spread remaining topping over pudding. Cover and freeze until firm but not frozen. To serve, hull strawberries and cut in half. Arrange berries on top of pie. Makes 8 servings.
Pour 3 tablespoons oil in a skillet and 1 minced garlic clove, brown, then add cut-up chicken. Brown on all sides over moderate heat. Add remaining ingredients. Cover and simmer for 30 minutes or until chicken is tender. You have a real good gravy and can serve spaghetti on the side.
While cooking pasta to desired doneness, melt margarine in medium saucepan over medium heat. Stir in flour until well blended. Gradually stir in half and half, water and chicken bouillon cubes. Cook, stirring constantly, until sauce is slightly thickened. Add sliced drained mushrooms and Parmesan and heat until melted. Serve over hot pasta. Serves 4.
Cook all ingredients until thick. Pour in a cooked pie crust. Top with meringue and cook at 300° until brown.
Beat eggs thoroughly. Add and beat in sugar and melted butter. Stir in buttermilk. Sift together flour, baking powder, soda and salt and add to egg-buttermilk mixture. Add vanilla and nutmeg. Chill dough at least 1 hour. Roll dough to about 1/3 inch thick. Cut and fry.
Mix the cream cheese and eggs together. Add 2/3 cup of sugar and almond extract; mix well. Bake in a greased pie pan or pie dish at 325° for 50 minutes. Take out of oven and cool for 15 minutes.
Mix pudding according to directions. In a large bowl, layer sliced bananas, wafers, pudding and sour cream. If you have time, refrigerate overnight so flavors can blend.
Bake pie crust (in deep pie plate), and set aside. Toast 3/4 cup packed coconut in 350° oven. Watch closely and remove from oven when light brown. Set aside.
Mix cream cheese, cottage cheese and taco seasoning mix. Spread on 2 round pizza pans (like a pizza crust). Cover with salsa (pizza sauce) and add toppings. Serve with taco chips and corn chips.
To get a really good start, plant your own cucumbers in early spring. For the best pickles, plant National Pickling Cucumbers. Tend them carefully, keeping them moist and insect free. Don't let them get too large. Gather the cucumbers early in the day, before the sun gets to them. Use cucumbers from 3 to 4-inches long and about 3/4-inch diameter. Start your preparation immediately. If you must wait, wash the cucumbers and put them in ice water until you are ready.
Combine and press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Marinate first 3 ingredients at least 30 minutes. Wrap with bacon and secure with toothpicks. Bake in 350° oven until bacon is done or in microwave until bacon is done.
Combine all ingredients, but salmon, and shake well. Place salmon on rack in shallow pan, skin side down. Baste salmon with sauce 1/2 hour before broiling. Broil for 7 to 10 minutes until pieces just begin to flake. Do not overbake.
Combine flour, baking powder and salt; cut in shortening. Gradually add milk; stir to soft dough. Roll into 1/8-inch thick rectangle on a lightly floured surface into 5-inch squares. Place 3 or 4 pieces apple on each square; sprinkle with sugar, nutmeg and cinnamon, which have been mixed together. Dot with butter. Moisten edges and bring corners to center; pinch edges to seal. Place dumplings 1 inch apart in lightly greased shallow baking dish. Heat remaining sugar, nutmeg, cinnamon, hot water and margarine and stir until sugar is dissolved. Pour over dumplings. Bake at 375° for 35 to 45 minutes. Yield: 1 dozen dumplings.
Rinse mushrooms well under running water; remove stems and drain caps. Combine Burgundy with oil and garlic salt; pour over mushrooms and allow to marinate several hours or overnight. Stir occasionally. Serve on cocktail picks. Mushrooms will darken slightly, but are delicious!
Heat oven to 450°. Mix water with Bisquick. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough into 13-inch circle. Cut circle into 8 wedges. Place frankfurter on each wedge. Roll up beginning at wide end. Seal tightly by pinching point into roll. Bake on ungreased cookie sheet for 15 minutes or until golden brown.
Cook chicken ahead and cut up. Saute chicken, mushrooms and garlic in oil for 2 minutes. Add remaining ingredients, except rice. (**For broth, use liquid from cooking chicken and use liquid drained from green beans and mushrooms; if more is needed, add water and a small amount of chicken base for 13 3/4 ounces.) Bring to a boil; stir in rice. Remove from heat; cover and let stand 5 minutes. Makes 4 servings.
Put cabbage, tomatoes, celery and peppers through food grinder. Combine vegetables, mustard seed, celery seed and salt in a large saucepan. Add vinegar and sugar; cook slowly for about 2 hours, stirring occasionally. Add more sugar if you want a sweeter relish. Pack in hot jars and seal. Makes 6 pints.
Cut unpeeled potatoes and zucchini into 1/2-inch pieces. Heat oil in skillet. Add potatoes. Stir-fry 1 to 2 minutes. Pour in chicken broth. Cover and cook over low heat 5 minutes. Add onion, zucchini, tomato and seasonings. Stir. Cover and cook until vegetables are tender.
Melt butter and marshmallows. Remove from heat and add remaining ingredients in large container. Mix well. Press in loaf pan lined with wax paper. Chill 3 to 4 hours before cutting. Keep refrigerated.
Mash the ham, onion and oregano into the cream cheese. Unroll dough which is perforated into 16 triangles. Separate it into eight rectangles instead, then squish the central perforations to seal. Spread an equal amount of the ham and cheese mixture over each rectangle. Roll up each rectangle, starting at the short side. Cut each into four slices. Place on cookie sheet and squish down slightly. Bake at 375°F or 15 to 20 minutes, until golden brown. Makes 32 pinwheels.
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana. Combine remaining ingredients, stirring gently. Add blueberries to mixture. Stir just enough to mix. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 55 minutes or until wooden pick is inserted in center and comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Yields 1 loaf.
Saute onions in oil in large skillet over medium heat until light brown, about 8 minutes. Stir in cabbage, celery, carrots, green pepper and mushrooms. Saute for 2 minutes; sprinkle with salt, pepper and sugar. Mix gently. Spoon tomatoes on top of vegetables. Cook, covered, over low heat, just until vegetables are crisp-tender, 6 to 8 minutes.
Combine preserves, mayonnaise, chives, mustard, lemon juice, salt and pepper in large mixing bowl. Blend well. Add chicken, apples, celery, raisins and nuts. Stir to coat. Add salt and pepper to taste. Arrange lettuce leaves on plate. Mound salad on lettuce. Garnish with parsley. Makes 6 servings.
Beat well. Bake at 350° for 30 to 40 minutes in well-greased 9 x 13-inch pan.
Peel and dice apples, set aside. Put oil in mixing bowl. Add sugar and egg, beat until creamy. Add small amount of flour to creamed mixture. Beat well after each addition. Batter will become very stiff. Fold in pecans and apples. Spread evenly in bottom of large square pan or tube pan. Bake for 1 hour at 325°. Cool 15 minutes removing from the pan.
Combine dry ingredients and put in ungreased 9 x 13-inch pan. Make 3 wells in dry ingredients. Pour oil into one, vanilla into another, and vinegar into the third one. Pour cold water over all and stir to mix well. Bake at 350° for 40 minutes.
Brown hamburger and onion; drain. Peel and slice the potatoes. In bowl mix soup with 1/2 can water. Layer potatoes, hamburger, soup and cheese with 2 layers each always ending with cheese. Cover and bake at 375° for 45 minutes; the last 15 minutes of baking, remove cover. Will feed 8 to 10.
Soak beans covered with water overnight. Add onion, sugar, salt and bacon (slightly cooked). Stir from time to time. Cook slow or in crock-pot for 6 hours.
Trim crusts from white bread and spread one side of each slice with butter. Arrange bread, buttered side down, in a baking dish. Sprinkle Cheddar cheese evenly over bread slices, then sprinkle Jack cheese over. Distribute chilies over mixture. These should be minced and seeds removed. In a bowl, beat eggs, milk, paprika, salt, garlic powder, oregano, pepper and dry mustard. Pour egg mixture over cheese. Chill overnight or at least 4 hours. Bake uncovered at 325° for 50 minutes until lightly browned. Let stand 10 minutes before serving. I sometimes lay strips of foil around the outer edges if they get too brown before the center.
In large saucepan heat oil and brown meat. Add onion soup mix and paprika blended with tomatoes. Simmer, covered, stirring occasionally, 1 1/2 hours or until meat is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Cook noodles according to package directions. To serve, arrange goulash over noodles and garnish with parsley. Makes about 6 servings.
Boil codfish for one hour and pour out water. Let is sit in a fresh water for 12 hours. Pour olive oil into a pot with 1/4 cup of water. Add okra, pepper and onions. Let it cook in vapor for 20 minutes and add codfish. Let cook for another 15 minutes or until onions and peppers are well cooked.
Combine soups, wine and meat and cook in 325° oven for 3 to 4 hours. Peel and cut vegetables into large chunks; cook until just tender. After the meat is done, arrange the vegetables into large shallow pan or big ovenproof platter. Spoon hot meat mixture over the vegetables. Spread green beans on top and lightly blend all together; a small amount of water can be added. Cover and return to oven for nearly 30 minutes until piping hot. Serves 6.
Cream together butter, shortening and sugar. Add eggs. Combine flour and baking powder; gradually add to creamed mixture, alternating with milk. Blend in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until done. Cool in pan for 10 minutes; remove from pan and cool completely.
Preheat oven to 400°. Cook broccoli until tender; drain well. Mix all ingredients. Add broccoli. Sprinkle cheese cracker crumbs on top. Bake 20 minutes.
Pour boiling water over jello and stir until dissolved. Stir in sugar and salt, then add strawberries and mix well. Refrigerate until jelled enough to spread. Cut cake into two layers. Spread one-half of jello mixture on bottom layer and cover with Cool Whip. Place top layer of cake on this. Spread remaining jello and cover with Cool Whip. Also spread Cool Whip around sides of cake. Refrigerate before cutting.
Combine all ingredients, mix and heat, uncovered, for 20 minutes in a 350° oven. Serve with crackers.
Spread cherries in an 8-inch cake pan. Combine dry ingredients in bowl. Stir in melted butter and mix. Should be a crumbly mix. Sprinkle on top of cherries. Bake at 350° for 25 minutes.
Combine all ingredients except lettuce, litchi nuts and almonds. Line a large clear bowl with lettuce (or make up individual bowls). Spoon salad ingredients over lettuce and top with almonds and lithci nuts. Serves 12. Makes a very large salad to serve a group.
Brown ground beef. Drain. In a large pot or crockpot, place all of the ingredients, except the Fritos and cheese. Cook for 1 hour. Top each individual bowl of soup with Fritos and cheese.
Mix all ingredients together. Roll into balls the size of walnuts. Place on ungreased cookie sheet and bake 12 to 15 minutes at 350°.
Put hamburger in casserole dish, 9 x 13-inch. Then cut up onion; put over hamburger.	Mix can of cream of chicken soup and 1/2 can of water together, then pour over.	Cook 1 hour at 350°.
Brown ground beef and chopped onion in skillet; stir in next 5 ingredients. Cook noodles using package directions; drain. Combine remaining ingredients except Parmesan cheese. Mix well. Layer half the noodles, half the ground beef mixture and all the cottage cheese mixture in 11 x 7-inch baking dish. Add remaining noodles and ground beef mixture. Top with Parmesan cheese. Bake at 350° for 1/2 hour. Yield: 8 to 10 servings.
Brown chicken in shortening. Pour off fat. Add remaining ingredients. Cover and cook over low heat 45 minutes; stir now and then. Uncover and cook until sauce thickens.
Cream first 3 ingredients together. Sift together flour, baking powder, baking soda and salt, then add to creamed ingredients. Combine sour cream and vanilla, then mix all ingredients together well.
Wash and scrub skins of medium sized potatoes. Bake in oven or microwave until tender but not mushy. Quarter each potato, cutting lengthwise, then carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Place skins on baking tray or cookie sheet. Brush skins with melted margarine; sprinkle with salt and pepper. Bake in oven at 450° for 15 to 20 minutes. Sprinkle with grated Cheddar cheese. Return skins to oven until cheese melts.
Cream sugars and oleo. Add eggs, vanilla, flour, soda and oatmeal (nuts if desired). Bake in 350° oven for 10 minutes for crispy cookies, 5 to 7 minutes for chewy cookies.
Wash squash and cut up into pieces. Boil until tender. Drain. Mash with potato masher (not to mushy). Add margarine, chopped onion, sugar, cream, salt and pepper. Mix well and pour into a greased deep casserole dish. Top with bread or cracker crumbs and grated cheese. Bake at 350° for 45 minutes.
Saute onion and mix with remaining ingredients. Microwave on Medium for 12 to 15 minutes.
Brown beef in olive oil. Add onion, pepper and garlic, stirring frequently. Add seasonings, ketchup and water. Add brown sugar and vinegar. Taste (add salt and pepper, if necessary, or more Tabasco sauce). Simmer for 1 hour, then add beans and heat through. Serve over rice. Garnish with shredded cheese.
Melt chocolate and margarine. Beat together the eggs, sugar and vanilla. Add melted chocolate and margarine; beat well. Pour into unbaked pie shell, sprinkle with chopped nuts. Bake at 300° for 30 minutes, then turn oven to 250° and bake for 30 minutes longer. Cool completely.
Place all ingredients in a pan; cover. Bake at 250° for 5 hours. May use any vegetables; corn is good. May also use chili pepper, paprika, dash of cinnamon or garlic flakes in addition to salt and pepper.
Rinsed sauerkraut, cook, simmer sauerkraut, garlic and caraway seed 1/2 hour to 1 hour. After cooking, put in bacon and bacon grease and pour over the sauerkraut. Serve warm. You may add sliced kielbasa.
In a large bowl pour boiling water over gelatin, stirring until dissolved. Chill until very thick, but not set. With a rotary beater, beat in sour cream and cranberry sauce. Chill until firm. Serves 8 to 10.
Preheat oven to 375°. Mix butter and brown sugar until fluffy. Stir in flour, 1/2 teaspoon cinnamon and water. Mix until smooth. Stir in pecans. Set aside.
Brown meat; add pepper and onions. Simmer 10 minutes. Add tomato sauce and beans; stir. Add chili powder, salt and red pepper. Cover and cook over low flame for approximately 45 minutes. The longer it simmers, the better the taste.