HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate apples (peeling, too). Add remaining ingredients. Mix and fry in a small amount of oil.
Use either equal parts of each kind of meat or if more of anything, make it chicken. Simmer all meats in boiling, salted water to which you add 2 or 3 stalks celery and an onion for flavor. Cool. Save stock; toss out celery and onion. Chop meat finely or put through food chopper.
Beat egg yolks separately. Add butter and sugar. Add flour and nutmeg. Fold in beaten egg whites. Bake at 350° until a knife comes out clean.
Place all ingredients in bowl and blend on low speed. Then beat 3 minutes on high. Bake 55 to 60 minutes at 350°. Cool on rack for 10 minutes.
Bake in oven in foil or on the grill. If potatoes are not precooked, it will take longer.
Grease 9 x 13-inch baking pan. Combine oats, brown sugar, soda and salt. Stir in margarine and mix well. Reserve 1 cup. Press remaining in pan. Bake 10 to 12 minutes until light brown. Cool 10 minutes. Top with nuts, chocolate pieces and caramel mixed with flour. Sprinkle with crumbs and bake 18 to 22 minutes until golden brown. Cool. Bake at 350°.
Prepare pudding mix as directed on package, use whole eggs. Mix in lemon juice with pudding. Add whipped cream, fruit cocktail and marshmallows. Refrigerate overnight.
Mix all ingredients, except oil and catsup. Put small amount of filling inside each eggroll wrapper. Roll up filled wrapper, but before you get to the end, brush wrapper end with beaten egg so that wrapper will stick together. Deep fry until golden brown. Serve with catsup for dipping. Makes approximately 30 rolls.
Combine first 5 ingredients; add a few drops of red food coloring to make it a tint of pink. Place in a bowl with a lid or long dish and refrigerate. Delicious.
In very large saucepan, combine sugar, evaporated milk, boiling water and Karo syrup; bring to a boil. Add baking soda; bring to a boil again. Add pecan halves, continue to boil, stirring constantly until firm ball stage. Remove from heat, and beat until thickens and loses shiny gloss. Drop by spoonfuls onto wax paper. Add a teaspoon of hot water if it becomes too hard. May be frozen or kept in an airtight container. A teaspoon of vanilla may be added at the end of cooking, if desired.
Preheat oven to 425°. Prepare sweet pastry by sifting dry ingredients (flour, baking powder, salt and sugar) together. Cut in shortening. Add beaten egg yolk, then ice water. Roll out 1/8 inch thick. Place in a large, 10-inch, deep pie pan.
In skillet crumble and brown sausage and onion; drain. In a mixing bowl blend together milk, mushroom soup and pepper. In 9 x 9-inch casserole dish layer one half of potatoes, one half of soup mixture, one half of grated cheese and one half of sausage. Repeat; cover with foil. Bake at 350° for 1 1/2 hours. Uncover; sprinkle a little more cheese over top. Return to oven until cheese is melted.
Broil sirloin steak and cut into bite size pieces. Crush Ramen noodles by hand while in package. Open carefully and slide out flavor packet (to be used in dressing). Mix all the ingredients, except noodles, almonds and dressing.
Chop 1 package of dried beef and mix in with cream cheese mixture (add other ingredients). Use remaining package of dried beef to cover cheese ball.
Wash carrots; pare. Place in large saucepan with salt and enough boiling water to cover. Simmer, covered, for 15 minutes, or until tender. Drain. Melt butter in large skillet. Stir in sugar. Add lemon slices and carrots; cook over medium heat, stirring occasionally, until carrots are glazed. Makes 6 servings.
In skillet in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and pepper. Cook until tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover. Simmer 5 minutes or until vegetables are tender. Serve chicken over rice. Makes 4 servings. Preparation time: 10 minutes; cooking time: 20 minutes.
Measure out 1/4 cup soup. Combine this with next 6 ingredients. Shape into meatballs. Brown in nonstick frypan. Blend rest of soup with water. Pour over meatballs. Cook over low heat 10 minutes. Stir. Serve with noodles or rice.
Cream butter and sugar. Add flour, chips and vanilla. Stir until well mixed. Add nuts. Drop by half teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes. Makes 5 dozen. Dust with powdered sugar.
Prepare cake mix with eggs, water and oil, adding orange rind following label directions. Divide batter into two greased and floured round 9 x 1 1/2-inch cake pans. Bake in a moderate oven (350°) for 30 minutes or until centers spring back when lightly touched with fingertips. Cool in pans on wire racks 10 minutes; turn out onto racks. Cool completely. Split each layer in half to make 4 thin layers. Beat cream with 10x sugar in a small bowl until stiff. Put layers together with Coconut Cream Filling. Frost side and top with whipped cream. Sprinkle generously with flaked coconut.
Slice green onions and their tops. Stir together with corn, tomato, mayonnaise, yogurt, salt and pepper in a large bowl. Cover and refrigerate for 4 to 24 hours. Makes 8 to 10 servings.
Steam whole head of cauliflower. Do not break head apart. After cauliflower is steamed, leave in pot. Mix mayonnaise and mustard together and cover top of cauliflower. Sprinkle sharp cheese on top of mustard sauce. Cover and let cheese melt, then serve.
Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition. Blend in the grated lemon and orange rinds, salt, and lemon juice. Bake in a 9 inch pastry shell or 6 individual tart shells in a 350° oven for 25 to 30 minutes. Serves six. Do not use light butter/oleo, it doesn't work.
Heat oil in skillet. Saute peppers and onions until tender. Add beef and cook until pink is gone, stirring to crumble meat. Add tomatoes, rice and seasonings. Arrange in greased baking dish. Top with bread crumbs. Bake until brown at 350°.
Heat milk until more than lukewarm. Add slowly to beaten egg yolks and sugar. Sift flour, baking powder and salt. Stir flour mixture into egg and milk. Slowly add beaten egg whites. Stir together, then add slices of apples. Drop into hot grease by large spoonfuls, and fry until light and brown. Serve with maple syrup.
Add 1 c. water to large jar of Ragu. Place small amount in 9 x 13 pan. Fill uncooked noodles and place in pan. Cover with remaining sauce. Cover with foil and bake at 350° for about 1 hr. If using glass pan, cook longer.
Cream together the wet ingredients. Add dry ingredients. Mix. Turn into greased pan and let stand 20 minutes. Bake at 350° for 50 minutes.
Cook broccoli for 5 minutes; set aside to drain. Combine mayonnaise, soup and cheese, stirring in broccoli. Pour mixture into a 2-quart buttered (or Pam) casserole dish. Top with crushed Ritz crackers. Top crackers lightly with either melted or squeeze butter. Cook for 30 to 45 minutes until crackers are browned good.
Fry chopped onion in hot oil until translucent. Lower heat, add chopped garlic and continue frying while stirring until garlic just starts to change color.
Drain mandarin oranges and pineapple chunks. Combine sour cream, oranges, pineapple, mini marshmallows and coconut in large bowl. Chill for at least 1 hour before serving.
Clean spinach, removing stems. Cook garlic, onion and 1/2 stick butter until golden. Add spinach. Cover until wilted. Cook fettucine. Drain. Mix with 1/2 stick butter, cream and cheese. Add spinach mixture.
Beat egg yolks until lemon colored. Add sugar gradually and beat well, about 10 minutes. Add vanilla. Add crumbs and baking powder. Blend in nuts. Fold in stiffly beaten egg whites. Bake in 2 (9-inch) round cake pans, greased and floured, for 25 to 30 minutes at 375°.
In pan, layer refried beans, then guacamole. Next, mix sour cream, salad dressing and taco seasoning together. Spread on guacamole. Layer the green onions, tomatoes, olives and cheese. Serve with tortilla chips.
Mix together the crumbled Ricotta, spinach and Parmesan. Season with salt, pepper and nutmeg. Fill crepes with the mixture; roll up and place in a buttered ovenproof pan. Cook at 375° for 10 minutes. Heat tomato sauce with basil (option 1 tablespoon of sugar). After baking crepes, spoon tomato, basil sauce over crepes. Elegant, inexpensive and delicious meal.
Mix crushed pineapple (including juice), jello, sugar in saucepan; let cook for 1 minute or until hot. Pour mixture into large bowl and cool completely. Add cottage cheese, cool whip and pecans. Refrigerate over night.
Cook grits - set aside. Brown sausage, onion, and bell pepper. Drain well. Combine grits with meat mixture and 1 cup cheese. Spoon into a greased casserole. Bake at 350° for 15 minutes. Top with remaining cheese. Bake 5 minutes longer.
With mixer, beat shortenings together until fluffy. Add sugars; beat until blended. Blend in eggs and vanilla. Mix in flour, soda, salt and pudding mix. Stir well. Stir in chocolate chips. Drop by teaspoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes. Yield: 4 dozen.
Mix butter, sugar, eggs and vanilla thoroughly. Blend rest of ingredients. Drop by rounded teaspoonfuls, about 2 inches apart, on lightly greased sheet. Flatten with bottom of glass dipped in sugar. Bake 8 to 10 minutes at 375°.
Place flour in bowl. Make a well in the center; add sourdough starter. Stir in salt, soda and sugar;	add shortening. Gradually mix in enough flour to make a stiff dough. Pinch off dough for 1 biscuit at a time. Form a ball; roll it in melted shortening. Crowd the biscuits into a round 8-inch cake pan; allow to rise in a warm place for 30 minutes before baking. Bake at 425° until golden brown.
You may use a little cottage cheese and cereal in place of bread crumbs. Add a little more lentils. Add enough crumbs so it is not soupy.
Boil chicken breasts about 30 minutes. Add mushrooms, onion and celery. Chop cabbage. Simmer for 40 minutes. Serve.
Slice and cook carrots; drain. Place in baking dish. Melt cheese and margarine; pour over cooked carrots. Top with crushed crackers. Bake for 20 minutes in hot oven at 400°.
Clean and cut beans in about 2-inch lengths and set aside. Cut meat into 1-inch cubes and saute for 10 minutes. Add onions, garlic and seasonings; saute for 5 minutes more. Add water to cover meat and simmer until tender. (If water evaporates before meat is almost done; add more water.)
Combine milk, lemon juice and vanilla. Mix until well blended. Fold in remaining ingredients, one at a time. Mound mixture into crust. Freeze until firm, 2 to 3 hours. Let stand at room temperature 15 minutes before serving.
Crush wafers finely and blend all ingredients together. Freeze until firm and keep refrigerated. (Use a loaf pan.)
Mix all ingredients together. Bring to a boil and boil for 5 minutes. Stir good after it has stopped boiling and pour over ice cream.
Soften and blend cream cheese and pineapple. Add Cool Whip, then other ingredients. Freeze.
Mix equal parts of 3 juices. Chill to allow flavors to blend. Add ginger ale just before serving. To make 25 (5 ounce) servings, use 46 ounce size pineapple juice and measure other juices with the can. Use 1 liter (33 ounce) bottle of diet ginger ale.
Dice tomatoes and onion; cube cheese. Mix tomatoes, onion and cheese with cooled, cooked macaroni. Add all other ingredients except Parmesan cheese and croutons. Refrigerate 2 or more hours. When ready to serve, add croutons and Parmesan cheese.
Mix cream cheese, shrimp, olives, Accent and seasoned salt together well and roll into a ball. Then roll in chopped nuts, chill and serve with crackers.
Saute onion until tender. Brown ground beef. Add other ingredients. Cook several hours. Serve over hamburg rolls.
Combine all ingredients except macaroni. Mix well. Fold in macaroni; cover and chill. Makes 5 cups.
In 3-quart saucepan over medium heat, stir milk, marshmallows and orange juice until marshmallows melt. Take off heat.
Cut pocket in one side of meat. In skillet, cook onion and garlic in 1 tablespoon of	butter. Season with salt and pepper. Stuff pockets with onion mixture; skewer closed. Combine wine and soy sauce; brush on steak. Broil over coals until done. Cook mushrooms in remaining 2 tablespoons butter until tender; pour over steak.
Drain raspberries, reserving syrup. Dissolve jello in boiling water. Add ice cream by spoonfuls, stirring until melted. Stir in lemonade and reserved syrup. Chill until partially set. Add raspberries and nuts. Turn into a 6 cup ring mold or a flat Pyrex dish. Chill until firm. Makes 8 to 10 servings.
Beat butter for 30 seconds; add granulated sugar and beat until fluffy. Add vanilla and 2 teaspoons water, beat well. Stir in flour and pecans. Shape into 1-inch balls or 1 1/2 x 1/2-inch fingers. Place on ungreased cookie sheet. Bake in 325° oven for 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powdered sugar. Yields 36.
Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Thicken and boil for 1 minute. Remove from heat, blend in butter and vanilla. Immediately pour into baked pie shell. Top with meringue.
Brown hamburger and onion; drain off fat. Add mushrooms, tomato, tomato paste, parsley, Worcestershire sauce, gravy and peas or corn. Cook for	5 minutes and turn into casserole. Spread the mashed potatoes over the top. Bake for 40 minutes or until top is lightly browned.
Combine squash, onion and water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 10 minutes or until tender. Drain well; mash. Combine squash mixture with remaining ingredients, stirring well. Spoon into a greased 1 1/2-quart casserole dish. Bake at 350° for about 25 minutes or until browned.
Brown ground beef in large skillet. Add remaining ingredients; stir. Bring to boil. Reduce to simmer. Cover. Cook until macaroni is tender, about 20 to 25 minutes.
In large skillet over high flame, bring 1 cup water to boil. Add scallops and shrimp and cook 3 to 5 minutes, just until scallops look opaque and shrimp turn pink. Remove from heat; reserve 1 cup cooking liquid.
Cake: Beat butter or margarine until creamy in a large bowl with electric mixer at medium-high speed. Add eggs, one at a time, beating well after each addition. Add coconut, sugar, flour, cocoa, vanilla and walnuts. Don't beat (heavy batter). Spread batter in greased (9 x 13 x 2-inch) pan. Bake in preheated 350° oven for 45 minutes. As soon as cake is taken from oven, spread Marshmallow Creme over hot cake. Cool for 20 minutes.
Do not peel cucumbers; slice thin. Slice onions and bell peppers. Mix together. Add garlic and salt. Cover with ice. Mix thoroughly. Let stand 3 hours. Drain well and combine remaining ingredients. Pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars. Makes 6 pints.
Coat a nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add watercress and arugula. Saute until wilted. Add tomatoes; cook until thoroughly heated. Sprinkle with lemon juice. Yields 4 servings (46 calories and 37% fat per serving).
Cream shortening, brown sugar and eggs; add cake flour and blend smoothly. Roll in waxed paper in desired size. Place in icebox overnight. Slice as required. Bake 15 minutes at 350°.
Mix all together. Grease pans. Bake at 350°. Makes 5 small or 2 1/2 large. Cook 40 minutes for large or 35 minutes for small.
Combine all ingredients except potato chips, cheese and almonds. Place in large greased rectangular baking dish.
Melt butter or margarine in bowl on HIGH for 1 minute or until melted. Add sugar. Cool. Add eggs and vanilla. Put flour, dry cocoa, instant drink mix and baking powder together and blend into sugar mixture. Stir in nuts to suit your taste (1/2 cup or more). Pour in a 9-inch glass pie plate. Cook on HIGH for 4 1/2 - 5 1/2 minutes, turning if needed. Cool before cutting. Makes 1 dozen.
Cook rice in microwave according to box directions. Add rest of ingredients; sprinkle top with cinnamon and bake at 300° to 350° for 1 hour.
Spread cream cheese in 9-inch pie plate. Spread chili over cream cheese and sprinkle with Cheddar cheese. Microwave for 5 minutes. Serve with tortilla chips.
Put bread crumbs in pan and toast at 375° for 8 minutes. Stir occasionally. Put flour on a piece of wax paper, mixed with salt and pepper. Beat egg white and place in shallow bowl. Pat dry orange roughy and coat with flour, then egg white and then toasted bread crumbs. Place fish on baking pan lined with foil and coat it with some vegetable oil. Bake at 375° for 8 minutes. Turn over and bake another 6 minutes.
Cook noodles according to package directions; drain. In a saucepan, cook celery and onion in margarine or butter until tender. Stir in soup and milk. Gently stir in tuna (and vegetables, if desired) and the cooked noodles. Transfer to a 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes or until heated through.
Combine all ingredients and top with crushed topping. Bake in a 350° oven for 45 minutes to 1 hour. Put in a 9 x 13-inch pan. Good.
Saute onion in olive oil until transparent. Add garlic and saute for 1 minute. Stir in remaining ingredients. Simmer at a very low heat, uncovered, for about 1 hour, stirring occasionally. Remove bay leaf. Makes about 1 cup.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes in a greased loaf pan.
Brown meat, onions, peppers, salt, sugar and vinegar. Add other ingredients and simmer 1 1/2 hours. Serve on toasted buns.
Place chicken between sheets of plastic wrap and pound with mallet. Sprinkle with peppercorns. Heat heavy nonstick skillet and add butter and chicken. Cook, turning once, until done or about 5 minutes. Remove chicken and keep warm. Increase heat to high and add sherry or orange juice. Whisk in the cream and tarragon. Boil, stirring until sauce is glossy, thickened and reduced to about half the amount. Spoon sauce over chicken.
Mix yeast in warm water. Set aside. To the boiling water, add oatmeal, shortening, brown sugar, molasses and salt and mix. Add cold water. When mixture is cooled to lukewarm, add yeast mixture. Mix in flour. Knead on floured board. Set to rise in warm place until double in bulk (1 hour). Punch down; shape into loaves and let rise again. Bake at 350° for about 50 to 60 minutes.
Beat eggs well and add milk. Sift salt and baking powder into a little flour. Add to the egg and milk mixture. Continue adding flour until you have a thin batter. Heat oil in 1/2 - 1 inch pan. Put butter into funnel and then into oil. Start in the center of the skillet and going around and round making the size and shape of your choice. Serve with powdered sugar or syrup.
Combine caramels and milk in top of a double boiler. Heat over boiling water until smooth and creamy. Stir occasionally; remove from heat. Drizzle over popcorn.
Preheat oven to 350°. Grease loaf pan (9 x 5 x 3-inch). Mix the first 4 ingredients; beat hard for 30 seconds. Stir in apricots and nuts. Pour into pan; bake for 45 to 50 minutes, or until cake tester stuck in middle comes out clean. A crack in top is typical. Cool before slicing.
Boil the first 3 ingredients 5 minutes or until thick. Stir in the Jell-O and boil 1 minute. For strawberry pie, use the 4 cups uncooked strawberries and stir into the mixture. Pour into shells and chill. Use Cool Whip for topping.
Bring first 4 ingredients to a boil. Remove from heat, add marshmallows and stir until melted. Mix ingredients (flour through milk). Add cocoa mixture. Pour in 9 x 13-inch greased pan. Bake 45 minutes at 325°.
Brown meat, then drain. Pour cheese soup, milk, chili seasoning and tomatoes and the juice into meat. Simmer while the yellow rice is cooking. Cook the rice as directed on the bag. When the rice has cooked, add to the meat mixture.
Beat egg whites very stiff; add sugar a little at a time. This is important. Sprinkle in cornstarch and salt; add flavorings and pecans a few at a time. Drop mixture by tablespoon onto a cookie sheet lined with brown paper. Bake at 300° for 45 minutes. They are done when you can lift them from the paper.
Combine butter or margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Add shortening to boiling water and bring to a boil. Remove from heat. Add flour and salt all at once and stir vigorously until ball forms in center of pan. Cool slightly. Add unbeaten eggs, one at a time, beating thoroughly after each egg. Mixture should be very stiff. Shape on greased cookie sheet by dropping from spoon or pastry bag. Bake. Cook medium size (3-inch) for 10 minutes at 450° and 20 minutes at 350°. Cool. Cut slice off top. Fill with cream, ice cream or pudding. Yield: 18 medium-size.
Mix all ingredients together and pour into pie shell. Bake at 350° for 1 hour.
In a 6-quart Dutch oven, in hot oil, brown roast. Spoon off fat. Add mushroom soup, onion soup mix and 1 cup water. Cover; cook over low heat for 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.
Mix together and cook until thick. Put in hot pint jars and seal. Hot bath for 10 minutes.
Mix by hand. Pat into a 9 x 12-inch pan and 1 smaller pan, 8 x 8-inch. Bake at 275° for 25 minutes.
Cream the margarine, cream cheese and sugar. Add eggs and vanilla; beat well. Sift together the flour, baking powder, baking soda and salt. Add alternately with milk, mixing well after each addition. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with crumb topping. Bake at 350° for 35 to 40 minutes.
In bowl, dissolve gelatin and sugar in water; set aside. In large bowl, combine pineapple juice, lemon juice and gelatin mixture. Chill. Just before serving, pour juice mixture into punch bowl; add sherbet and club soda. Makes 3 1/2 quarts.
Beat eggs and add mayonnaise. Add other ingredients and mix. Place in greased casserole and bake at 350° until bubbly. Can be frozen and cooked in frozen state at 350° for 30 minutes.
Blend Crisco and sugar. Combine soup with water and soda and add to the Crisco mixture alternating with sifted dry ingredients. Stir in raisins and nuts. Bake at 350° for about 1 hour. Cool and Frost
Fill big pot with hot water. Put in chicken and dry beans. Pour in beet juice from can. Cut beets into narrow strips and add to water before it boils. Bring to boil and cook 1 hour.
Melt butter, chocolate chips and peanut butter together in a saucepan. Pour hot mixture over cereal. Stir well to coat cereal. Put 2 cups or more powdered sugar in grocery bag. Pour in cereal mixture and shake. May need hand to coat pieces well. Pour onto waxed paper. Break apart pieces. Store in sealed container.
Cook pasta according to directions; drain. Meanwhile, in small saucepan, melt butter over medium heat. Gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly, just to boiling point. Remove from heat. Stir in parsley and toss with hot, cooked pasta. Serve. Makes 4 to 6 servings.
Mix flour, cinnamon, soda and salt together and add slightly beaten eggs. Add oil, honey and sugar. Cream and add to flour mixture. Fold in chopped nuts, fresh apples and vanilla. Bake at 350° for 1 hour and 15 minutes.
Thaw bread slightly. Cut in half and then in half again (lengthwise). Cut into cubes and roll in sugar and cinnamon. Put in well-greased 9 x 13-inch pan.
Brown meat, onion and green pepper in skillet. Drain. Add remaining ingredients except cheese. Simmer for 10 minutes. Pour into a 9 x 13-inch buttered casserole dish. Bake for 20 minutes at 400°. Top with cheese and return to oven until melted.
Combine flour, sugar, baking soda and salt, set aside. Bring butter, cocoa and water to a boil. Add dry ingredients. Add eggs, buttermilk, vanilla and nuts. Mix well; pour into well-greased 11 x 16-inch pan. Bake at 350° for 20 minutes. (Do not over-bake.)
Mix together flour and soda. Add with fork until the consistency of corn meal the Crisco. Mix in the buttermilk. Roll or pat out dough. Cut out biscuits and bake at 450° for 8 to 10 minutes.