HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients to form dough. Roll dough out on floured board. Spread with melted butter (1 1/4 cups), 2 cups grated apples, 1 teaspoon cinnamon and 1/2 cup sugar. Roll up like jelly roll and slice into 1 or 2-inch pieces.
Mix vanilla and chocolate pudding mixes and milk until mixture becomes pudding. Spread on second layer.
Saute onions, salt and pepper. Then add ground beef until brown. Add tomato sauce, cheese and rice. Simmer for 5 to 10 minutes. Remove the top and seeds from peppers. Boil peppers in salted water for 5 minutes. Take out and stuff. Bake at 350° for 45 minutes.
Take fresh sausage out of skin and brown. Mix all ingredients together and put in pan. (Don't cover pan.) Bake for 1/2 hour at 350°.
Mix ingredients; heat thoroughly on top of stove. Can use mixture as a topping for baked potatoes, etc.
Cut bread loaf or rolls in half, lengthwise. Spread with butter. Combine beef, Parmesan cheese, seasonings, onion, tomato paste and olives. Spread mixture on cut slices of bread loaf or rolls. Place unwrapped loaves or servings, meat side up, on cookie sheet. Top with tomato slices. Bake in moderate oven (350°) for 20 minutes. Remove from oven. Top with cheese slices in between each tomato slice. Return to oven until cheese is melted, about 5 minutes. Yields 8 to 10 servings.
Tie cinnamon, cloves and nutmeg in a small piece of cheesecloth. Combine with cider and sugar in large saucepan; simmer 15 minutes and remove spice bag. Stir in orange and lemon juices. Heat until bubbling. Pour into heated punch bowl; add small oranges studded with whole cloves for garnish. Add apple brandy if wanted.
Mix all together. Great to serve over fat-free vanilla yogurt to make a sundae. Also good as a fruit salad.
Into a very large bowl, put buttermilk, sugar and baking soda; stir until sugar is dissolved. Cook over medium heat, stirring, until it turns brownish in color and reaches soft ball stage. Stir constantly. Test by dropping a small amount into cool water to see if it forms a soft ball. Remove from heat. Add vanilla, margarine and pecans; beat until it becomes glossy and starts to crystallize. Quickly spoon out onto wax paper into little patties. Let cool. If candy starts to turn sugary and hardens too fast, return to heat for a few minutes.
Mix the first 4 ingredients and bring to a boil for 5 minutes. Remove from heat. Add last 4 ingredients. Stir and put in a 9 x 13-inch buttered pan.
Mix thoroughly. Keep in a tightly corked bottle, or use a bottle with a screw top that has holes to shake pepper out.
Mix first 8 ingredients together and spoon into a 2-quart casserole. Combine next 6 ingredients. Mix well and spread over chicken mixture. Bake 40 to 45 minutes at 350°.
Mix together. Pour over chicken pieces. Cover with foil. Bake at 350° for 45 minutes. Remove foil. Add pineapple and green pepper. Bake uncovered 10 to 15 more minutes. Serve over rice.
Combine together and add 5 to 6 cups flour. Put in refrigerator about 50 minutes before you bake. Make into rolls. Let rise until double and then bake at 350° until done.
Melt 2 tablespoons butter in saucepan. Add flour and mix until smooth. Add salt and pepper; mix. Slowly add milk, stirring until mixture thickens. Remove from heat and add 1/2 of cheese. Mix until smooth. Wash endive and remove a small conical piece with a sharp knife from stalk end of endive. (Discard this conical piece; it will make vegetable less bitter.) Splash endive with lemon juice and steam them for 12 to 15 minutes. (They'll be tender.) Roll endive in paper towels to remove excess moisture. Wrap each endive in ham. Place in a greased casserole dish and pour cheese mixture on top. Sprinkle with remaining grated cheese and dot with butter. Broil until the cheese is golden. (Dish can be made in advance and baked at 350° for 30 minutes, then broiled briefly.) Serves 6.
Bake potatoes (oil skins) at 400° for 55 minutes. Cut potatoes lengthwise in half. Hollow out potatoes in large bowl and mash thoroughly. In large skillet, heat 3 to 4 tablespoons bacon drippings. Add onions and saute. Add crumbled bacon, potatoes, sour cream, 1/2 of the cheese, salt and pepper. Blend well. Add mixture to skins, place pats of butter on top and sprinkle with parsley and paprika. Place in skins in baking dish (9 x 12-inch). Bake uncovered at 350° for 12 to 20 minutes.
Instead of using milk to mash potatoes, use French onion dip with sour cream.
Saute bacon; remove from pan. Saute onion in part of bacon fat. Add potatoes and chicken stock. Season with celery seed and dill seed. When tender, add corn, milk and half and half. Heat to boiling; season. Serve with diced bacon on top.
Mix dry ingredients to juice, egg, cranberries and pecans. Pour into bread pan. Bake at 350° for 1 hour or until toothpick comes out clean. Bread freezes well.
Sprinkle underside of turkey lightly with salt. Cream butter, cheese, flour, herbs, 1/2 teaspoon salt and pepper together. Spread over skin of turkey. Place on sheet of heavy foil and bring edges together up over meat and fold over twice. Fold ends twice to seal. Place packet in a shallow baking pan and roast in a 350° oven for about 1 hour and 50 minutes. Open foil carefully and pour off juices. Slice meat and serve with juices.
Boil chicken about 1 hour and 25 minutes. Shred chicken or dice (boneless). Dice celery stalk; add to cold chicken. Add drained pineapple and mayonnaise. Add salt according to taste. Great for sandwiches or filling tomatoes or even stuff bell peppers.
Mix all ingredients except oats and peanut butter. Boil one minute. Remove from heat. Add oats and peanut butter. If thin, add more oats. Drop by teaspoon onto wax paper.
Mix sugar and milk and boil 7 minutes. Stir often or constantly. Remove from heat. Add other items. Mix until smooth. Pour in well buttered pan.
Mix everything together EXCEPT one stick melted butter. Put into buttered casserole dish (9 x 13), then pour over the 2nd stick of butter. May also save a little cheese to sprinkle over the top. Bake at 350 for about 45 minutes, until lightly browned.
Cream the cream cheese well. Drain shrimp and mash with fork. Add finely chopped onion. Mix Miracle Whip or mayonnaise with cream cheese mixture. Add more or less to desired consistency. Chill.
Brown ground beef. Add onions, spaghetti and beans. Mix together remaining ingredients and bring to a boil. Pour juice mixture over ground beef mixture. Bake 1 hour at 350°, covered.
Cook noodles for 10 to 15 minutes, until tender (do not overcook). Mix soup and tuna in a small pot; cook for 7 minutes. Mix soup and tuna and noodles in large pot. Pour into large casserole dish. Break bread into small pieces; spread on top of casserole. Cook in oven at 350° for 15 minutes. Cool and serve.
Bring all ingredients to full boil except carrots and boil about 3 minutes. Add carrots and cook 3 to 5 minutes over medium heat. Serve hot. Serves 6.
Brown steak in oil in skillet. Place in slow cooker. Add soy sauce, bouillon cube, garlic, onion, bell pepper and 1 cup water. Cook for 5 to 6 hours or until tender. Stir in mixture of cornstarch and 1/4 cup water until thickened. Serve over hot brown rice.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to a full boil, stirring constantly; continue boiling 5 minutes over medium heat, stirring in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Stir dry ingredients together. Add all remaining ingredients & stir gently. DO NOT USE MIXER! Pour into greased Bundt pan, or 2 greased loaf pans. Bake at 350 for 1 hour or until cake tester comes out clean. Cool 10 minutes in pan, and then remove onto cooling rack.
Melt butter. Mix next three ingredients and add to melted butter. Add fruit and bake at 375° about 40 minutes until brown.
Put first 4 ingredients in 2-quart casserole dish. Microwave on High for 8 minutes. Add rice. Add mushrooms. Stir and cover. Microwave for 12 minutes on High. Stir and cook an additional 3 minutes or until liquid is absorbed.
Preheat oven to 375 degrees. Stir together cake mix, oil & eggs using spoon. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Insert wooden stick in edge of dough until tip is in center. Bake 8-10 minutes or until puffed and almost no indentation remains where touched. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired.
Fry onion and pepper slowly in butter until golden. Add tomatoes and simmer for 10 minutes. Add seasonings and drained beans. Alternate layers of bean mixture and cheese in a greased 1-quart casserole dish. Bake at 350° for 30 minutes. Makes 6 servings.
Heat mixture until sugar dissolves. Watch carefully as it tends to boil over. Spread wings in two 9 x 13 inch pans. Pour about 1 c. of marinade over the wings. (Tip: Line pans with aluminum foil for easy clean-up. Marinade tends to get sticky when baked on.) Marinate for 24 hours or more for best results.
Lay spinach leaves in a greased 9x13 inch pan and spread scallops over them. Combine butter, crumbs and shallots and crumble over scallops. Bake at 400° for 15-20 minutes.
Place chopped cabbage, onions and crushed noodles in a bowl. Saute sesame seed and almonds in butter. Mix oil, vinegar, sugar, salt and pepper to become dressing. Toss all ingredients together. Pour dressing over. Refrigerate 1 hour.
Simmer together raisins, water, vinegar, sugar and flour. Add nuts. Pour into pie crust. Bake at 450° for 10 minutes; reduce heat to 360° for 25 minutes.
Put milk in double boiler. Mix sugar and flour; add to milk. Add butter and vanilla. Cook in double boiler until thick; cool. To the baked pie crust, add a layer of thinly sliced bananas, a layer of the sauce, another layer of bananas and remainder of sauce. Cover with meringue; bake until brown.
Mix well and serve at room temperature. If you refrigerate, remove at least one hour before serving. If it is too cold, it crumbles and will not spread.
Mix meat, cheese, vegetables, rice and seasonings. Form meat into balls, about 1/2 cup each. Mix soup, ketchup and water. Pour sauce into baking dish and arrange meatballs. Baste meatballs with sauce. Cover and bake at 350° for 1 1/2 hours.
Mix cabbage and green pepper. Pour sugar over cabbage mixture. Bring remaining ingredients to a boil. Pour hot mixture over cabbage mixture. Refrigerate (overnight is best). Will keep indefinitely in a covered container.
Roll cookie dough on pizza pan. Bake as directed. Cool. Blend cream cheese and sugar; put on top of cookie. Slice banana into pineapple juice to prevent banana from turning. Arrange fruit on cookie, starting at center and going all over cookie.
Bring broccoli and water to a boil. Stir in Velveeta. Reduce heat to low. Cover and simmer 3 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Stir before serving. Makes 6 servings.
Preheat a skillet to 325°. In a large bowl, mix eggs and beat with a fork until mixed well. Add 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon cinnamon. Beat with fork some more. Dip bread in mixture, completely covering both sides.
Mix all together and add cheese on top before baking. You can add water if mixture is too thick. Bake in a 9 x 13-inch pan at 350° for 45 minutes.
In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth. Set aside. Add chicken to the skillet. Stir-fry over medium heat until no longer pink, about 3 to 5 minutes. Remove with a slotted spoon and keep warm. Add garlic, carrots and celery to skillet. Stir-fry for 3 minutes. Add broccoli and peas. Stir-fry for 4 to 5 minutes or until crisp-tender. Stir broth mixture. Add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice, if desired. Yield: 4 servings.
Mix butter and flour. Add cider and raisins, a little at a time. Cook all ingredients together on low heat until thickened. Recipe of Jane Irvin.
Cook shells until tender. Drain and cool on wax paper. Brown hamburger and onion and drain. Combine meat, eggs, Stove Top (croutons), Mozzarella cheese and spices. Mix well. Spread about an inch layer of spaghetti sauce in the bottom of a casserole dish. Fill each shell with meat mixture and place open side down in dish. Cover with remaining sauce and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
After mixing all ingredients, stir every 30 minutes for 2 hours. Store in sealed container.
Mix flour, cornmeal, baking powder, salt and baking soda in large bowl. Stir in buttermilk, molasses, melted shortening and raisins until well mixed. Spoon batter into 4 well-greased 1 pound vegetable or fruit cans. Cover with aluminum foil and tie with string. Place cans on a rack in large kettle. Pour boiling water to come halfway up sides of cans. Cover and simmer for 2 1/2 to 3 hours. Pour in more boiling water if necessary, to keep cans in boiling water to the halfway point. Remove from kettle and remove foil. Cool in cans for 10 minutes on a rack. Invert loaves onto rack. Serve warm. Makes 4 loaves.
Dissolve sugar and the jello in boiling water. Make the frozen lemonade by the directions on the can. Add all the ingredients, except the ginger ale. this will make 3 plastic gallon jugs almost full, ready to freeze. Add 1 bottle of ginger ale to 1 jug of punch when ready to serve.
Mix everything together except oleo and 1/2 of cracker crumbs. Put in baking dish and put rest of cracker crumbs on top. Pour melted oleo on top of crumbs. Bake at 350°.
Cook jello according to package. Chill until partially set. Add pineapple, cheese and nuts. Fold in whipped cream. Chill until firm.
Mix cranberries, apples and sugar together and place in buttered casserole. Melt butter. Mix butter, oatmeal and nuts together. Sprinkle on top of mixture in casserole. Bake at 350° for 45 minutes. Great at Thanksgiving!! Yields 4 to 6 servings.
Combine bulgur and 2/3 cup boiling water in a large bowl; let stand 30 to 45 minutes or until liquid is absorbed. Set aside. Combine bouillon granules, garlic and remaining 2 cups boiling water in a medium saucepan. Bring to a boil over high heat; add chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken and let cool. Discard broth. Bone chicken and cut into bite size pieces. Combine with reserved bulgur. Steam broccoli 5 minutes or until crisp-tender. Add to chicken mixture. Add green onions, lime juice, pepper, red pepper flakes and ginger root to chicken mixture, tossing well. Cover and chill 2 to 3 hours. Yield: 2 servings.
Preheat oven to 350°. Melt butter in a 9 x 13-inch baking dish. Sprinkle bacon over butter. Place chicken in dish.
Combine first 4 ingredients in double boiler. Cook until ingredients coat spoon and liquid thickens. Add beaten egg with 1/4 cup sugar. Cook until thick. Remove from heat; add butter or margarine and lemon rind. Cool. Spread on two layer cake.
Mix all ingredients together and put into greased 9 x 13-inch pan. Bake at 300° for 1 hour.
Mix margarine, graham cracker crumbs, pecans, coconut, powdered sugar, vanilla and peanut butter. Form balls. Melt chocolate chips and paraffin. Stick toothpick in ball and dip in chocolate. Let cool.
Mix sugar, Karo and water. Boil to hard boil. Add slowly to beaten egg whites. Beat until holds peak and drop. Add nuts, if desired.
Melt butter in a medium noncorrosive skillet. Add garlic and tomatoes and cook for 5 minutes, or until tomatoes are softened. Add vermouth and cook on high heat until slightly thickened, about 4 minutes. Add broth and continue to cook on high heat for 2 minutes longer, or until sauce thickens slightly. Stir in pepper, salt and basil. Taste for seasoning. Toss with hot pasta in a serving bowl and garnish with basil. Pass grated Parmesan cheese for each person to sprinkle to taste. Serves 4.
Brown your ground beef and sausage together, then drain. Melt Velveeta in a slow cooker; add salsa and meat mixture. Dip into bowls and eat with your choice of chips (Frito scoops or tortilla chips).
Mix all ingredients except pecans and boil 2 minutes. Set pan in cold water and beat until thick. Add nuts. Pour into buttered pan. Cool. Cut in squares.
Cook chicken in water to cover and save broth. Bone chicken; cut into small pieces. In large, heavy saucepan, saute onions, garlic and celery in hot drippings. Add parsley as mixture cooks. Add tomato sauce, soup, paste and seasonings.
Blend sugar and butter. Add eggs, one at a time. Add salt and vanilla. Add flour and milk, beginning and ending with flour. Pour in tube pan that has been buttered and floured on bottom. Bake at 300° for 1 hour and 15 minutes.
Pour dressing and soy sauce in skillet. Heat to boiling. Blend with whisk. Reduce heat to medium. Place chicken breasts in skillet and dump mushrooms on top, if desired. Cover skillet and cook 4 to 6 minutes. Turn breasts and cook additional 4 to 6 minutes until juice runs clear when poked with fork. Serve with rice or noodles.
Mix together the first 7 ingredients. Fold in rhubarb. Pour into greased 9 x 13-inch cake pan. Top with sugar and cinnamon. Bake at 350° for 35 minutes. Serves 12 to 15 people.
Place potatoes, carrots, celery and onions in a large pan; cover with water and cook until tender. Meanwhile, in a mixing bowl, combine cream cheese, butter and soup. Add milk, salt, pepper and bacon. Add to vegetables and heat through.
Pound the Parmesan cheese into the steaks. Roll steaks lightly in the flour and season with the salt and pepper. Saute the steaks slowly in hot fat.
Put hamburger in bowl. Put all ingredients into meat, except crackers. Roll crackers into small pieces and mix all together like a meat loaf. Put slices of bread on cookie sheet; spread meat on each slice of bread. Cover with grated cheese. Bake at 350° or 375° until cheese is melted, meat is done and bread is toasted.
Mix well and pour into two unbaked pie shells.	Bake at 350° for about 40 minutes or until firm in center. Makes 2 pies.
Boil on 2 (next to highest) until can't stir down for 1 minute. Then beat with mixer for 8 minutes or until it thickens and loses its gloss.
Mix first seven ingredients until well blended, either by hand or in a blender. Stir in cheese gently. Cover and refrigerate at least 2 hours. Makes 3 cups. Keeps well for 2 weeks if refrigerated.
Place carrots in a microsafe baking dish with 4 tablespoons water. Cover with plastic wrap. Microwave on High power for 10 minutes or until tender. In a food processor or blender, puree carrots. Add butter, brown sugar, salt, pepper and nutmeg to carrots. Mix until very smooth. Add parsley, thyme or marjoram. Pour carrot puree into a microsafe baking dish. Microwave on High power for 6 to 8 minutes or until hot. Serve with beef or chicken dishes.
Mix vanilla pudding with milk and add Cool Whip. Make 3 layers of graham crackers and 2 layers of pudding. Cover with pudding. Topping contains the rest of the ingredients not yet used. Melt them together and add the powdered sugar last.
Gently mix all ingredients. Add mayonnaise to your liking. Chill several hours and serve on lettuce.
Brown hamburger. Put in a casserole dish. Add the cream of mushroom soup. Use the empty soup can to measure rice. Mix 1 can of rice and water; add to hamburger. Add seasoned salt to taste. Bake at 350° for 1 hour.
Melt butter; place in a small casserole dish. Layer other ingredients in given order. Bake at 325° for 30 minutes. Cool and refrigerate.
Cook pear sauce and sugar 3 to 4 hours. Add vanilla, vinegar and salt. Stir well.
Peel, pit and chop peaches. Cook in small amount of water until soft. Press through sieve or food mill, or puree in blender. Measure 2 quarts of pulp.
Mix instant pudding and cold milk. Mix in whipped topping. Spread on cooled cake. Refrigerate. Sugar-free pudding may be used.
Cream butter and add sugar and cream well. Add beaten egg whites and mix well. Add dry ingredients and milk alternately. Begin and end with flour. Bake in four 8-inch pans for 15 to 20 minutes.
Melt butter and sugar. Drizzle over crackers. Sprinkle nuts and marshmallows over crackers. Melt chocolate chips and pour over mixture in pan. Bake for 10 to 12 minutes at 350°.
Wrap Waverly Wafers with thin strips of bacon. Bake at 200° for 2 hours or until bacon is crisp. These are so simple, but so delicious!
Melt butter. Add to Stove Top dressing. Mix well. Place zucchini, onion and carrots in saucepan. Add the chicken soup and sour cream; bring to a boil.
Split sausage down the middle. Microwave sausage 1 minute. Sprinkle sausage with cheese and broken up toast. Microwave another 30 seconds. (Substitute hot dog, if desired).
Crush cookies. Mix it all together and add 3/4 of the cookies. When all mixed, sprinkle remaining cookies on top. Makes a large bowl full.
Boil and debone chicken. Add tomatoes and soups. Spread Cheddar cheese. Crush Doritos. Add enough broth so that the mixture is not thick or dry. Stir all ingredients together and bake until cheese melts.
Grate potatoes. Add onions, flour and egg. Mix all ingredients together. Drop on hot griddle. Serve with boiled beef.
Mix together well. Use 1/4 cup for each crepe. Fry in nonstick frying pan until brown. Makes 12.
Sift the first 5 ingredients together 3 times. Mix with next 6 ingredients. Bake in an angel food pan for 1 hour at 350°.
Combine cheeses, bacon, and seasonings; mix well. Spoon about 2 tbsp. into each pepper half. Roll in breadcrumbs. Place on greased baking pan. Bake, uncovered, at 300° for 20 minutes.
Sift together the first 4 ingredients. Stir together with remaining ingredients. Drop by small spoonfuls into hot oil. Turn once.
Combine Jell-O, boiling water and 7-Up. Add rest of ingredients. Chill until firm.
First make a roux (the cooking of flour and grease in equal portion, cooked in a large pot). Start with enough grease to cover the bottom of pot and add flour allowing the mass to thicken until it darkens to the color of peanut butter. Add ingredients. Allow ingredients to simmer for 25 minutes. Add cooked fish and place lid on pot and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once and awhile to keep fish from sticking or burning to bottom of pot and replace lid.
In large bowl, combine beef, bread crumbs, egg, Parmesan cheese, milk, onion powder, garlic salt and pepper. Form into 20 meatballs, using a rounded tablespoonful for each. In large skillet, brown meatballs in oil; drain excess fat. Sprinkle meatballs with paprika. Add onion. Cover; cook over low heat 10 minutes.
Set cream cheese aside to soften. Mix cake as directed on package using milk instead of water. Bake in oblong pan at 350° until done. Remove from oven and punch pencil-size holes in the top (I use the end of a spatula). Mix sugar and pineapple (with juice) and bring to a boil. Then slowly pour over the cake. Let set a few minutes. Mix pudding as directed on the box. Mix cream cheese with pudding using a mixer. Spread over cake and cool in refrigerator (I let it set overnight).
Brown meat in Dutch oven. When no longer pink, add in layers the sliced onion, potatoes and carrots. Salt and pepper as desired. Add parsley on top. Cover tightly; turn heat low. Cook for 45 minutes or until vegetables are done.
Preheat oven to 350°. Grease 2 large cookie sheets. In small saucepan, melt oleo and chocolate; cool.
Cook until tender. Notice these are all white veggies. Others can be added though. Also mushrooms. This makes a lot and keeps well.
Grease pot the fudge is cooked in to avoid crystallization. Boil the sugar, cocoa, salt, corn syrup and milk until forms a medium ball (small amount dropped into cold water). Let stand 5 minutes. Add "good lump" of butter. Add the chopped nuts, if desired. Beat until almost thick enough. Pour into buttered pan.
Marinate breast several hours in milk. Cut breast into fingers; salt and pepper to taste. Roll or shake fingers in flour. Heat oil in pan; fry until brown. Allow 1/4 to 1/3 pound per person.