HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar substitute, cornstarch, lemon juice, nutmeg, cinnamon and apple slices. Place in 9-inch deep dish pie plate; set aside. Combine flour and salt. Cut in margarine until mixture resembles cornmeal. Blend in water with fork until all dry ingredients are moistened. Shape dough into ball. Roll out dough on a floured surface and place on top of apple filling. Bake at 425° for 35 minutes or until brown.
Dump first 6 ingredients into bowl. Mix well. Bake in 13 x 9-inch baking dish. Bake at 350° for 30 to 35 minutes. Cream the next 4 ingredients. Ice cake immediately with cream cheese mixture. Sprinkle walnuts on top. Refrigerate.
Cream butter and cream cheese with sugar. Add vanilla and flour. Shape into balls and flatten on ungreased cookie sheet. Place 3 chocolate chips on each cookie (or decorate with Christmas sugars). Bake at 400° for 8 to 10 minutes. Do not overbake.
Peel and slice bananas in a blender or the work bowl of a food processor fitted with a metal blade. Add remaining ingredients. Cover and process until foamy. Pour evenly into 6 small paper cups. Freeze. To eat, squeeze bottom of cup. Yields 6 servings.
Cook first five ingredients in a saucepan until apple is tender. Cool. Remove crusts from bread and roll very thin. Place 1/2 of the apple mixture on each slice of bread and fold diagonally. Moisten edges. Press together with a fork. Bake at 425° until golden brown or for a longer time at 350° for crispier texture.
Mix all ingredients well in a 3-quart bowl with wet hands. Shape into about 50 (1 1/2-inch) balls. Put into a 9 x 13 x 2-inch dish. Bake near center of oven for 20 to 25 minutes or until brown. Drain. Put meatballs in electric skillet with sauce. Simmer 20 minutes. May be cooked in crock-pot on low for 1 1/2 hours.
Mix 35 crushed Oreos with melted butter. Spread in 9 x 13-inch pan. Mix cream cheese with confectioners sugar. Fold in 1/2 of the Cool Whip container. Spread over crust. Mix chocolate pudding and vanilla pudding with milk. Pour over cream cheese mixture. Spread remaining Cool Whip over pudding. Crush a few more cookies on top. Refrigerate overnight for better flavor.
Mix together sugar, cornstarch and salt. Add the 1/3 cup pineapple juice, vinegar and soy sauce and bring to a boil. Add cooked carrots and crushed pineapple. Heat and serve.
Form a small ball. Put in a piece of nut and date. Place on baking sheet. Bake at 400° until lightly browned. Makes 50 servings.
Mix all ingredients together, saving 1/2 can of soup. After spreading cheese, take remaining soup mix with water and pour over top. Cook at 350° for 20 minutes in a 13 x 9-inch pan.
Arrange fish in greased shallow baking pan or casserole. Saute onion and green pepper in margarine. Add seasonings and tomatoes. Pour over fish. Bake at 375° for 30 minutes. Serves 4 to 5.
Place papers in 12 cupcake holes in muffin tin. Put one tablespoon graham crackers in bottom of each cupcake. Combine cream cheese, sugar, almond extract and egg. Spoon mixture over graham crackers. Bake at 325° for 35 minutes. Top with pie filling. Yields 12 tarts.
Brown ground beef in oil with onions. Cook shells according to directions and drain, thoroughly. Add milk, butter and cheese. Stir until cheese is melted. Add hamburger, salt and pepper.
Mix lemon juice, 7-Up and pineapple juice and chill. When ready to serve, add sherbet and 1 bottle of ginger ale at a time.
Preheat oven to 450°. Mix Bisquick, water and cheese. Drop large spoonfuls onto greased baking sheet. Bake 8 to 10 minutes until lightly browned. While biscuits are baking, melt butter in microwave, then stir in seasonings. When biscuits are done, immediately brush with butter/garlic mixture and serve hot.
Fry sausage; add onion(s) while browning, then bring to boil with chicken broth, water, butter and seasonings. Remove from heat and add the toasted white bread (in pieces). Stir in 2 eggs. Bake in 9 x 13 x 2-inch pan with hunks of butter on top. Bake 35 to 45 minutes at 350°.
*If no mussels, use 2 pounds small clams (well scrubbed).
Cut fillets into serving-size portions. Cut 4 pieces of aluminum foil 12 x 12-inches each. Grease lightly. Place fish skin side down on foil. Top with green pepper and onion. Mix and pour sauce over fish. Bring foil up over fish and close all edges with tight double folds. Place package on grill about 5 inches from hot coals. Cook for 25 to 30 minutes or until fish flakes or turns shiny white. Serves 4.
Day 1: Cook chicken breasts; skin, bone and cut into bite size pieces. Toss in Italian dressing; refrigerate overnight.
Preheat oven to 450°. Cut a 12-inch square of foil; press into bottom and up sides of 9-inch pan. Place a 3 1/2-cup custard cup inverted in center of pan. Lightly grease pan and cup. Melt cheese and margarine in small pan. Beat until smooth. Pour into prepared pan evenly around cup. Cut each biscuit into 1/4. Fit pieces on top of cheese around custard cup. Bake at 450° for 14 minutes (top will be brown). Turn over into serving platter. Remove foil and cup. Sprinkle with crumbled bacon. Makes about 40 appetizers.
Melt over hot water. Spread over top of oatmeal mixture while still hot.
Place milk and cheese (chopped up) in top of double boiler. Heat until melted. Add pimento and pickle relish. Can be served hot as a dip. Refrigerate until firm to spread for sandwiches.
Layer first 5 ingredients; spread pint of mayonnaise on top. Seal like a lid; sprinkle on sugar, cheese and Bac*Os. Cover and refrigerate overnight or 8 hours. This is also good with broccoli.
Mix Kool-Aid, sugar, water and pineapple juice. Chill. Add cold ginger ale when serving with raspberry sherbet dips on top.
Pour sugar over pears; let set 1 hour. Add nuts to pear mixture. Beat eggs; add eggs and oil to pear mixture. Sift flour, salt and soda to the mixture, a little at a time. Bake for 1 hour and 15 minutes at 350°.
Cook macaroni and drain; cool. Combine ingredients and mix thoroughly with macaroni. Chill and serve.
Mix all ingredients and place in a 2 1/2-quart casserole. Bake at 350° for about 30 minutes.
Cut cookies in slices; layer around pan. Cook at 350° until light brown. Cream together Cool Whip, sugar and cream cheese until it reaches the consistency of butter. Spread over cookies. Add fruit on top.
Chop pepper. Sprinkle both sides of chicken with 1 teaspoon cumin and garlic salt. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, sauce, pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium. Cook, uncovered, 6 to 7 minutes or until chicken is cooked through.
Mound apples in buttered pie pan. Pour on orange juice. In separate bowl, combine sugar, spices, salt and flour. Cut in butter until crumbly. Sprinkle over apples. Bake at 350° for 45 minutes.
Empty 1 can of beans into 1 1/2-quart, heavy casserole dish. Combine brown sugar and mustard; sprinkle half of the mixture over beans. Top with second can of beans; sprinkle with remaining brown sugar mixture. Top with bacon. Spread ketchup over all.
Cook chicken, beef and pork until "stewed." Drain fat off meat when done. Add all ingredients and cook until thick, stirring constantly, about 45 minutes, then simmer.
Combine all ingredients. Pour into lightly greased 1-1/2 quart baking dish. Sprinkle with nutmeg or cinnamon if desired. Place in pan of water and bake at 350 for 50 minutes.
Flour chicken strips and saute in hot oil until golden brown. Remove to baking dish. Discard oil from pan. Melt butter. Add chicken broth, lemon juice, lemon rind, Proscuitto, wine and garlic. Simmer 10 minutes. Pour over chicken and serve.
Chop onion, mushrooms and garlic. Brown in olive oil in large skillet. Add white wine and simmer until reduced. Slice Italian sausage and brown with mixture. Add red wine. When reduced by half, add mostaccioli and marinara or tomato sauce. Add basil or oregano, salt and pepper to taste.
In a 2-quart saucepan or large skillet, cook and stir the ground beef or pork and stir until no longer pink; drain. Add salsa and 1/2 cup water. Heat to boiling. Meanwhile, in a small bowl, blend the gravy mix with 1/2 cup cool water and stir in the cumin. Pour gravy mixture into boiling mixture; heat and stir until thickened. Stir in beans, peppers (if desired) and garlic. Reduce heat and simmer 10 minutes. May garnish with cilantro leaves on the serving plate.
Dump the ingredients in the order given into a 9 x 13-inch pan. Spread evenly layer upon layer. Bake at 325° for 1 hour and 15 minutes or until nuts are brown and cake is firm. May be served hot or cold with whipped cream or ice cream.
Mix first 4 ingredients in large bowl. Add oyster crackers; stir well. Then stir every 30 minutes (3 more times). Store in airtight container.
In a glass bowl, place salad greens. Add celery, green peppers, and peas.	Cover with a layer of red onion. Add thin layer of light Miracle Whip to cover ingredients. Put cheddar cheese on top of Miracle Whip and sprinkle parmesan cheese over top. Cover with plastic wrap and chill 6 hours. Serves 6 to 8.
Preheat oven to 350°. Brown meat in frying pan on medium. Add chopped garlic and spices. Add chopped pepper. Add burrito mix, follow directions on package for amount of water needed. Spray tortillas with Pam or butter; wrap in foil and heat in oven 10 minutes while meat is cooking. Grease casserole dish. Put one tortilla on bottom. Spoon on some crushed tomatoes, some green chilies and picante sauce. Spread, next some meat mixture. Add layer of chopped fresh vegetables. Next some refried beans. Put tortilla on top. Continue to layer. Add one layer of cheese. Put 2 tortillas on top. Put remaining ingredients on top of casserole. Cover; cook in preheated oven about 35 minutes. Cool about 10 minutes. "Don't forget the sour cream."
Combine graham cracker crumbs, sugar and melted butter. Press firmly in a 9 x 13-inch pan. Chill 15 minutes. Beat cream cheese, 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1 1/2 cups Cool Whip and spread over crust. Top with strawberries (hulled and halved). Prepare pudding with 3 1/2 cups milk. Pour over berries. Spread Cool Whip over pudding and top with strawberries. Chill overnight.
Blend together the first 3 ingredients; don't whip. Drain and pat dry the pineapple, cherries and grapes. Cut the bananas. Stir fruits in Cool Whip mixture. Refrigerate until ready to serve. May add 1/2 cup walnuts.
Twenty-four hours ahead of cooking time, rinse and dry chicken pieces; set aside. Combine all ingredients in food processor until smooth. Place chicken pieces in large Ziploc bags and pour marinade in each. Refrigerate 24 hours. Soak mesquite wood with lighter fluid 30 minutes before lighting. Light and allow coals to become red-hot. Remove chicken from marinade and place over open grill. Baste with remaining marinade and cook until no longer pink. Can serve 10 to 12 healthy appetites.
Dissolve sugar in water. Add juices and bananas. Mix well and freeze in milk carton. Place frozen block into punch bowl and pour in the ginger ale. Punch will be slushy. Serves 60.
Snip wings and joints. Discard tip end of wings. Put wings in a shallow pan in a single layer. Combine whiskey, brown sugar and soy sauce; spoon over wings. Bake at 325° for 1 1/2 hours or until brown and sticky. Turn several times to get good all around cooking. Finger food. Pass on tray.
Stew chicken and remove from bone, in chunks. Mix chicken with all other ingredients, except cheese. Pour into a 3 quart casserole.	Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Serves 6 to 8.
Melt butter in large boiler and cook carrots about 2 minutes. Add onions and cook about 1 minute. Add potatoes, clams, juice and water. Cook over low heat until potatoes are soft.
Beat eggs and salt until very stiff. Mix sugar and cornstarch and gradually add to eggs while beating. Gently fold in vinegar and vanilla. Beat to blend. Pile on a baking sheet. Spread around, making a wall around the edges.
Soak in 1/2 cup salt water for 3 hours. Drain. Heat through in hot vinegar mixture and seal in hot jars.
Partly thaw frozen lemonade. Using wire whip, fluff ingredients together. Place in graham cracker crust and keep refrigerated.
Pour water over oats; stir and let sit. In separate bowl cream shortening, sugars, and eggs, all four spices and baking soda. Add oatmeal. Pour into 13 x 9 pan. Bake 45 minutes at 350°.
Combine sugar and cornstarch. Add boiling water and salt. Cook, stirring constantly, until mixture thickens (about 2 minutes). Add blueberries. Return to boiling. Remove from heat; stir in lemon juice. Cool and refrigerate.
Chill pie crust. In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then juice until smooth. Fold in whipped cream. Pile into crust. Chill 2 hours or until set.
Cook raisins in water until water disappears. Cream together margarine and brown sugar. Mix remaining ingredients together in a bowl, then add hot raisins. Let set until cool. Shape into small balls. Roll the balls in granulated sugar. Bake on greased cookie sheets at 350° for 10 minutes.
Heat oven to 425°. Lightly grease cookie sheet. Mix celery, onions and relish. Stir in mayonnaise (1/4 cup). Mix Bisquick and wine until soft dough forms. Turn dough on floured cloth. Knead lightly 20 times. Roll dough into rectangle; 14 x 11-inches, place on cookie sheet. Spoon tuna mixture on lengthwise down center, sprinkle with cheese.
Cream the butter. Gradually add sugar at medium speed until light and fluffy. Stir in chocolate. Add eggs, one at a time, beating 5 minutes after each. Fold in the Cool Whip. Spoon into crust. Top with whipped cream. Garnish with chocolate shavings. Chill 2 hours before serving.
Mix ingredients in order given. Pour in unbaked pie shell and bake at 350° until firm, approximately 30 to 45 minutes.
Combine cream cheese, 1/3 cup of coconut, olives, onion, bacon, Worcestershire sauce, curry powder and pepper. Blend thoroughly. Shape into a ball. Add for coloring to 1 cup coconut; toss with fork or shake in a bag. Roll ball in coconut. Chill until ready to serve.
Cover raisins, currants and fruit with cognac for at least 1 hour. Drain; mix with nuts and knead into bread dough. Cut dough in half; roll each piece into an oval about 1/2-inch thick. Fold over almost in half, so that bottom edge extends beyond the top. Lightly roll to set. Place on a buttered baking sheet; allow to rise until puffy. Brush with melted butter. Bake at 375° about 45 minutes until loaves are golden brown. Brush again with melted butter while loaves are warm. Decorate with sugar icing, whole toasted almonds or pecan halves and candied fruit. Wrap in clear plastic until needed or freeze.
In large skillet, fry bacon over medium-high heat until crisp. Drain on paper towel, crumble bacon and set aside. Reserve 1/2 cup of bacon grease. Fry okra and onion over medium-high heat until brown but not dry. Add rice and crumbled bacon, reserving some bacon for garnish. Cook until thoroughly heated. Serve from skillet or in casserole dish. Garnish with crumbled bacon. Serves 4 to 6.
Preheat oven to 450°. Fry the meat in a skillet until it turns brown. When brown, simmer it with ketchup or barbecue sauce for only one minute and stir the whole minute. Put the meat in a pan and cover the top of the meat with cheese, and cover the cheese with the biscuits. Cook in oven according to the time on the biscuit can. If you like onions, fry them with the meat.
Measure corn flakes. Crush to 3/4 cup and place in a large mixing bowl. Add egg, 1/4 cup of the barbecue sauce, salt and pepper and mix thoroughly. Add ground beef. Mix only until combined. Shape into 6 oval patties about 3/4-inch thick. Place on lightly greased or foil-lined shallow baking pan. Brush patties with remaining barbecue sauce. Bake at 375° for about 20 minutes for medium doneness. Shorten or lengthen baking time according to preference. Do not turn patties while baking.
Slice tomatoes thinly and place in bowl with salt between layers. Leave overnight. Next day, rinse, drain and put in large pot with all remaining ingredients. Cook slowly, uncovered, until tomatoes are tender and vinegar is nearly absorbed. This will take close to 5 hours. Makes anywhere from 2 1/2 to 4 pints.
In a saucepan cover carrots with water and cook until very tender. Drain and mash. In a large bowl beat eggs; add onion, celery, parsley, butter and salt. Stir in carrots, add bread cubes and mix well. Pour into greased 2-quart baking dish. Bake uncovered at 350° for 30 to 40 minutes or until set. Makes 8 to 10 servings.
Melt oleo and chocolate chips. Cool. Add marshmallows (looks awful). Place small amount of coconut into a 9-inch round pan or 9 x 9 x 2-inch pan sprayed with Pam. Pour in chocolate mixture. Cover with a layer of coconut, patted down. Cool. Cut. Looks lovely.
Use vanilla pudding and vanilla wafers for sand cups. Use any candy you want to decorate.
Bring to a boil the pineapple and sugar, stirring occasionally. Remove from heat. Add jello, stirring until dissolved. Cool. Add buttermilk and stir well. Fold in Cool Whip and pecans. Pour in a 12 x 8 x 2-inch dish and chill until firm. Yields 8 servings.
Dissolve jello in boiling water and add orange juice. When mixture has thickened, add pineapple, cranberry sauce, celery and nuts; chill until set.
Saute onion in margarine. Add tomato paste when onion is softened. Add 2/3 broth; stir. Add all of rice; mix. As rice swells and cooks up the broth, keep adding small amounts of broth gradually until the rice is done.
Cream the butter and sugar in a large bowl; beat in eggs one at a time. Sift cocoa powder, salt and flour, then add to egg mixture. Stir in vanilla, coconut and pecans. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes. Take out and spread marshmallow cream over cake. Let cool for 1 1/2 hours.
Cream butter, oil and sugar; add eggs, vanilla and sour milk; blend thoroughly. Sift together flour, salt, cocoa, soda and cinnamon. Blend with creamed mixture. Stir in zucchini. Pour in 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 45 minutes, then sprinkle with more chocolate chips while it is hot.
In medium mixing bowl, combine all ingredients. Divide mixture into 6 equal portions. Form patties with press in the hamburger containers. Stack and seal tunaburgers. Store in refrigerator or freezer.
Mix flour and brown sugar together. Add other ingredients and mix well. Pour into unbaked pie shells. Bake at 350° for approximately 50 minutes. Makes 2 (8-inch) pies.
Remove skin from chicken and debone. Dice into large pieces. Put aside in bowl. Place Doritos in bowl and pour chicken broth over them. Let them stand for 5 minutes, stirring occasionally. Grease large casserole dish. Layer 1/3 Doritos, 1/2 green peppers, 1/2 onions, 1/2 chicken and 1/3 cheese, ending with Doritos on top. Mix 2 cans cream of chicken soup, tomatoes and peppers, garlic and chili powder; pour over top. Bake at 350° for 45 minutes. Sprinkle with remaining cheese after taking out of the oven.
Cream butter and sugar and add crumbs. Pat into bottom and sides of a 9-inch metal pie pan. Chill while preparing filling.
Cream together the first 4 ingredients, then add the remaining. Shape into 2 inch round balls and place on ungreased cookie sheet 2 to 3 inches apart. Bake at 375° for 8 to 10 minutes.
Beat the egg whites until they are foamy. Add the cream of tartar; continue beating. Add 1 tablespoon of sugar at a time, until the egg whites are stiff and glossy. Do not underbeat. On brown paper cut to the size of the cookie sheet, shape 8 to 10 meringue shells. Bake for 1 1/2 hours in a preheated 275° oven. Turn the oven off; let the shells cool for 1 hour. Remove from oven; let the shells cool away from drafts.
Mix ingredients; pour into 9 x 12-inch greased pan. Sprinkle morsels over top. Bake 45 minutes in a 350° oven.
Brown the meat in a little oil. Mix all together and cook 3 hours. May be thickened a little.
Cook the pasta in boiling, salted water until just done (10 to 12 minutes). Drain; rinse in cold water and drain again. Transfer to a bowl. Cut the ham and cheese into cubes and add to pasta. Slice the scallions and add to the pasta, along with the parsley. Stir in the mayonnaise and toss all ingredients until well mixed.
Mix well. Put in a tightly covered vessel in oven. Cook at 275° for 5 hours. Do not peek!
Cook the celery in the 3 cups water until partially cooked; do not drain. In a 3 to 4-quart casserole, combine rice, hamburger, soup, mushrooms and soy sauce. Add celery and all of the cooking water. Bake at 350° for about 45 minutes or until rice is cooked. (Dish should be covered while baking.) If you need, you may add more water during the baking time. Do not add extra salt, as the soy sauce will take care of the seasoning. You may pass extra soy sauce at the table if you like.
Mix together and pour into a 9-inch pie shell. Bake at 425° for 25 minutes, then at 350° for 20 minutes.
Mix well; bake at 350° for 20 to 25 minutes in a 13 x 9 pan. When cake is cooled, pour icing over cake.
Put cake in large mixing bowl; melt chocolate. Beat egg yolks and blend in chocolate. Beat egg whites quite stiff; add sugar and vanilla. Fold in whipped cream; add nuts. Fold in chocolate mixture well. Pour over cake crumbs. Put in a 9 x 13-inch dripper. Chill at least 2 days before. Put whipped cream on top with tiny cherry bits, if desired.
Melt butter in a 13 x 9-inch pan. Add water. Sprinkle brown sugar evenly in pan. Sprinkle nuts and coconut over sugar. Mix cake as directed. Pour over sugar mixture. Bake at 350° for 40 minutes. Cool 5 minutes. Turn upside down onto large platter. Serve with whipped cream.
Beat cheese, mayonnaise, onion and chili sauce with mixer. Stir in crabmeat. Refrigerate. Take out of refrigerator 1 hour before serving. Serve on crackers.
Melt butter or margarine in 9 x 13-inch baking dish. Add sugar and syrup. Place sliced French bread in dish. Beat eggs, milk and vanilla together; pour over sliced bread, covering bread well. Cover with Saran or other wrap; place in refrigerator overnight. Bake in a 400° oven for 30 to 45 minutes. To serve, lift out of baking dish and turn over so syrup will be on top side.
Mix butter, sugar, egg and milk. Bring to boil and boil for 1 minute. Remove from heat and add cracker crumbs, nuts and coconut. Line bottom of 8 x 15-inch pan with whole graham crackers. Pour mixture over crackers; top with more whole crackers. Top with Butter Icing.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. In mixer bowl, beat flour, sugar, 2/3 cup melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread in pan.
Add first 5 ingredients to cake mix. Pour 2/3 batter into pan. Mix remaining ingredients. Put 1/2 this mixture on the 2/3 batter in pan. Pour rest of batter on top of this. Then the remaining topping. Bake at 350° for 50 minutes.
Stir the cream cheese until softened. Blend in remaining ingredients except walnuts and paprika. Spread mixture in 9-inch pie plate. Top with walnuts and paprika. Bake uncovered at 375° for 25 minutes, until lightly brown.
Preheat oven to 350°. Stir 1/2 cup sugar into fruit; set aside. Melt butter in baking pan. Sift the next 4 ingredients together, then add milk. Pour batter into pan of melted butter, but do not mix! Pour fruit over, but do not mix! Bake for 50 minutes. Yields 6 servings.
Combine all ingredients except tomato juice. Form into balls and brown in oven at 425°. Bring tomato juice to a boil and drop in browned meatballs. Cook for 30 minutes, then serve.
In a saucepan, cook flour, sugar, egg and juices until thick. Cool slightly and add to fruit and marshmallows. Fold in whipped cream. Chill thoroughly.
Brown hamburger meat and onions together. Drain the fat off and add the Spanish rice, refried beans and jar of salsa; mix well. In the bottom of a large casserole dish, put a layer of Doritos chips in the bottom and add the hamburger mixture for the next layer. Top with cheese and bake in 350° oven until cheese is melted.
Mix all and place in pan. Bake at 350° for 15 minutes or flaky. Cool.