HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over apricot pieces; let set. Meanwhile, sift the dry ingredients together. Stir together the eggs, oil and juice. Mix together the wet and dry ingredients alternately to just moisten. Place in paper cups in muffin pan. Bake for 20 to 25 minutes at 375°.
Mix all together. Add dry jello and mix again. Chill 1 to 2 hours and serve cold.
Make cake as directed on box and bake for 20 to 25 minutes in a 9 x 13-inch pan. Prepare the cream cheese with milk and slowly cream together well. Add pudding and crushed pineapple. Spread mixture over cooled, baked Jiffy cake. Top off with Cool Whip. Sprinkle with sliced nuts (almonds and walnuts). Chill for 12 hours.
Combine ingredients. Place in a greased casserole. Bake at 350° for 50 minutes. Serves 8.
Place rice, soups (mixed with water), salt, Accent (m.s.g.) and pepper in bottom of casserole dish. Dip chicken in margarine; place on top of rice mixture. Sprinkle with salt. Bake at 350° for 1 1/2 hours. Serves 8 adults. Serve with green vegetable and fruit salad.
Crush cookies. Mix butter, cheese and sugar. Mix milk, pudding and Cool Whip. Combine mixtures. Use 8-inch terra cotta planter; line with foil. Layer cookies and cream mixture alternating with cookies; save some cookies for top layer and place bouquet of silk flowers and gummy worms (optional). Refrigerate.
Mix. Roll in balls size of walnuts. Roll in finely chopped walnuts. Work rapidly and the walnuts stick better to the balls.
Beat eggs with salt and pepper. Stir in cheese, squash, parsley and basil. Preheat broiler.
In bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and half of the flour to yeast. Mix with spoon until smooth. Add remaining flour and mix until smooth. Turn dough onto lightly floured working area; knead until smooth (5 minutes). Round up in greased bowl. Bring greased side up; cover with Handi-Wrap. Let rise in warm place (85°) until double, about 1 1/2 hours. Punch down and let rise again until almost double (about 30 minutes). Shape dough into rolls. Place in greased baking pan and let rise. Bake at 450°.
Combine potatoes, ham and onion in a greased 1-quart casserole. Set aside. In a saucepan, melt the butter and stir in flour until thick and smooth. Gradually, add milk, stirring constantly, until thick and bubbly. Add cheese, salt and pepper and stir until cheese melts. Pour over potato mixture and gently stir to mix. Garnish with parsley. Bake at 350° for 35 to 40 minutes.
On bottom of 9 x 13-inch pan, spread rice. Place pieces of chicken over rice. Mix soup and water together. Pour over chicken. Sprinkle paprika over top. Bake at 350° for 1 hour.
Cream butter and sugar, add eggs and salt. Alternate flour and baking powder. Add berries. Put in muffin pans. Sprinkle tops with sugar. Bake 20 to 30 minutes at 375°. Let cool before removing from pan. Will have a nice crusty top. (Test for doneness and don't fill too full.) Makes about 18.
In large saucepan, heat cider and cinnamon stick to boiling, reduce heat. Cover and simmer 5 minutes. Uncover, stir in remaining ingredients, except orange slices. Simmer 5 more minutes. Serve warm in punch bowl with floating orange slices.
Mix together cake mix, 2 eggs and oil. Add pecans and coconut. Press mixture into greased 13 x 9-inch pan. Beat the cream cheese, 2 remaining eggs and powdered sugar. Pour over top of cake mixture. Bake at 300° for 1 hour.
Put yeast in warm milk. Cream together butter and sugar. Add beaten eggs and mix well with flour to which salt has been added. Alternate with milk and yeast. Let rise 2 hours in warm place, then beat well. Pour into well-buttered tube cake pan. Let rise again 1 hour before baking in moderate oven at 250° to 300° for 45 minutes.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup margarine. Beat with electric mixer until smooth. Spoon into a greased 2-quart casserole dish.
Preheat oven to 325°. Mix the first 6 ingredients in a large bowl. In small pan bring to boil the honey, oil and cinnamon. Pour the honey mixture over the dry ingredients and mix thoroughly. Spread on 2 greased cookie sheets or jelly roll pans. Bake 25 to 30 minutes, stirring often. Watch closely the last 10 minutes so it doesn't get too brown. Cool undisturbed and crumble.
Mix altogether. Covers 1 (8-inch) round cake or 10 cupcakes. Contains 60 calories; 1/2 bread plus 1/2 fat exchange.
Soak dried beans overnight in water to cover. Drain. Cook for 1 1/2 hours in 6 cups fresh water on simmer. Add all other ingredients and simmer for 30 to 45 minutes longer. Serve. This soup freezes well and is even better the next day.
Cook celery, onions and carrots until done in the water. Add potatoes; cook until just tender. Add milk and evaporated milk. Cook until this boils. You may want to thicken slightly.
Mix ingredients thoroughly; add water until a firm dough is reached. Make biscuit size patties and roll out. Fill with filling and fold in half, pressing edge with fingers or fork. Bake on cookie sheet in oven at 350° until brown.
Whisk lime juice, oil, garlic, cumin, chili powder, salt and cayenne. Skewer scallops and tomatoes. Drip on marinade. Place in refrigerator and baste after 30 minutes. Grill over charcoal. Baste with marinade occasionally. Don't turn skewers. Serve after 5 to 7 minutes with lime.
Line a pie pan with 1 cup mashed potatoes. Mix corn and ground beef together, adding 1 cup mashed potatoes. Pour into lined pie pan. Cover all with last cup of mashed potatoes. Bake at 325° for 20 minutes until potato top starts to brown. Let set 5 minutes. Cut into slices. An excellent casserole.
*These come in rolls and are hard to find. I substitute a 2 pound box of Velveeta and garlic powder to taste. Be careful if you use garlic salt.
Spread bread slices with margarine. Place on baking sheet. Sprinkle with garlic powder, pepper, cheese and parsley. Broil until lightly browned. Yields 6 to 8 servings.
Line cookie sheet with crackers. Cook butter and brown sugar 5 minutes. After reaching a boil, turn down to medium. Add pecans and pour over crackers. Bake at 350° for 10 minutes. Remove to wax paper and cool.
Scald enough milk to cover 3/4 of potatoes. Layer potatoes. In between layers add salt, pepper, chopped onion, butter and flour. Bake at 350° for 30 minutes covered 1 1/2 hours or until brown.
Mix first 7 ingredients together. Press mixture into 8 firm cakes. Chill well. Just before serving, dip cakes in flour, then in bread crumbs. Melt small amount of butter in frying pan; saute cakes quickly over high heat until golden brown, turning once. Serve on warm platter. Makes 4 to 5 servings.
Preheat oven to 350°. Melt butter in medium saucepan. Add next 5 ingredients and saute until vegetables begin to brown (about 5 minutes). Set aside.
Heat oven to 250°. Combine cereal, crackers, pretzels and nuts in oblong pan, 13 x 9 1/2 x 2-inches. Blend butter and seasonings; pour over cereal mixture. Stir thoroughly. Bake 30 minutes. Makes about 6 cups.
Sift dry ingredients together 3 times. Beat eggs. Add all other ingredients at once and mix well. Pour into 2 well-greased loaf pans. Bake 1 hour at 325°.
Melt oleo. Mix with stuffing mix. Place 3/4 of mixture in a 9 x 13-inch pan. Add layer of chicken. Mix soups, celery, onion and lemon juice. Pour over chicken. Add remainder of stuffing mix. Bake at 350° for 45 minutes.
Spread breasts flat; fold cheese and ham slices to fit on top. Fold breasts over filling; fasten with toothpicks. Mix flour and paprika on waxed paper; coat chicken pieces. Place in covered roasting pan. Pour over wine and dissolved bouillon mixture. Bake at 350° for 1 1/4 hours, turning chicken over after first 30 minutes. Remove chicken; thicken liquid with mixture of cream and cornstarch. Serve over top of chicken.
Stir all together and simmer 15 minutes. We prefer this over egg noodles or fettucini instead of the traditional spaghetti noodles.
Mix butter, flour and chopped pecans. Press into a 13 x 9 x 2-inch pan and bake at 350° for 20 minutes. Cool.
Combine grape juice, water and cornstarch in a saucepan. Cook over medium heat until clear. Mixture will not thicken. Remove from heat. Stir in jello until dissolved. Chill in bowl in refrigerator until partially set. Stir in strawberries. Spoon into pie shell. Chill in refrigerator for 2 to 3 hours, until set.
In a 9 x 13-inch pan, melt 1 stick butter; then sprinkle rest of ingredients over it in order listed. Drizzle 1 can condensed milk over top. Bake for 30 minutes at 350°. Cool and cut.
Combine all ingredients except crumbs, butter and cheese. Pour into casserole dish. Sprinkle cheese and crumbs over mixture and dot with butter. Bake at 350° for 25 to 30 minutes. Serves 4.
For Crepes Suzette: Prepare and cook same way. After cooking, take a can of fruit, drained, and roll some in the crepe. Cover with whip cream.
Place in a large roasting bag. Roast in a 325° oven for 1 1/2 to 2 hours. Salt generously.
Cook macaroni according to directions. Drain. Rinse with cold water and drain. Chill at least 1 hour. Cook meat in skillet until brown; drain. Stir in taco seasoning and French dressing; cool. Combine macaroni, beef mixture and remaining ingredients in large bowl, tossing well. Serve salad immediately.
In a greased baking dish, place peaches. Mix the rind with the orange juice and add to peaches. In a bowl, sift the dry ingredients.
Wash mushrooms well; remove stems, and dry. In a 1 1/2-quart casserole, place chopped stems and chopped onion. Cover and microwave at High power for 4 minutes. Stir after 2 minutes. To the hot mixture, add cream cheese; mix well. Stir in bread crumbs and bacon.
Mix all ingredients together. Pour into the pie crust. Bake at 350° for an hour.
Cook until bubbly. Remove from heat and add 3 drops yellow food coloring. Slice apples and peel in quart jar. Pour in mixture and seal 20 minutes in water bath.
Heat butter in large sauce pan. Add flour and seasonings. Stir until smooth and bubbly. Remove from heat; stir in broth and cream, add spaghetti, chicken, and mushrooms. Then add cheese and return to heat until cheese melts. Serve hot.
Remove all judgment. Finely chop all criticism. Add all ingredients and mix well. Cover and simmer slowly over low heat, occasionally adding encouraging words. When right consistency, pour into warm hearts and seal with hugs.
Heat oven to 375°. Grease and flour pan. Mix sugar, sour cream, butter or oleo and eggs. Beat in the bananas and vanilla; beat in flour, salt and baking soda. Stir in nuts, then spread in jelly roll pan. Bake until light brown.
Heat oil in 4-quart container; add meat and stir 4 to 5 minutes until browned. Stir in veggies and thyme. In small bowl, mix well water and gravy mix. Mix together in pan; bring to boil. Reduce heat; cover and simmer until all tender (8 to 10 minutes). Enjoy. Good health!
Brown hamburger and drain. Add taco seasoning and beans; heat until warm. Spread in pan or flat bowl. Mix sour cream and taco sauce and spread on top. Sprinkle with cheese. Bake at 325° until hot and cheese melted. Serve with tortilla chips.
Mix together with mixer. Pour into greased bread loaf pan. Bake for 55 minutes at 350°. This is an excellent and very easy pound cake. You can serve with fruit, whipped cream or ice cream.
Mix oats and boiling water together and set aside. Cream shortening with sugar and eggs. Add the oatmeal mixture. Add the flour, cocoa, baking soda, salt, and vanilla, and beat until smooth. Pour into a greased and floured oblong cake pan and bake at 350 degrees for 35 minutes.
Place whole wheat flour in a large mixing bowl and set it in the oven at the lowest temperature for 20 minutes. While the flour is warming, dissolve the 2 yeast packages in 1 cup warm water. Add the honey to mix and set aside while the flour is being warmed. When the flour has been warmed, combine yeast, molasses and salt; add to flour. Stir, don't knead, slowly adding 2 1/2 cups of remaining water to produce a sticky dough. Oil your pans, filling them between 1/3 and 1/2 full. Let dough rise for 1 hour. Bake in preheated 375° oven for 35 to 40 minutes. Yields 2 large loaves.
Roll chicken pieces in seasoned flour. Heat oil and butter in large skillet. Brown chicken pieces in oil. Remove to a plate. Add onion, peppers, celery, mushrooms, tomatoes and garlic. Cook until soft. Add soup and water. Bring to a boil.
Cut cheese in strips. Chop onions with stems. Blend all ingredients with electric mixer until well mixed. Serve on platter or in bowl garnished with sliced onions, paprika and parsley. Excellent with a variety of crackers.
Butter bread and set aside. In a skillet, brown mushrooms and onions in melted butter. Cook 5 to 8 minutes, or until tender. Cut sausage into bite-size pieces and saute in separate skillet until done. Set aside.
Place chicken in deep boiler with water to cover. Simmer until tender. Remove chicken and reserve 1 cup of broth. In remaining broth, cook the spaghetti according to package instructions. Cut chicken into bite-sized pieces. Cook bell pepper and onion in the reserved cup of broth until tender. Combine spaghetti (which has been drained), diced chicken, bell pepper and onion with the 1 cup broth. Add the remaining ingredients except half the cheese and all the almonds. Place in baking dish. Sprinkle with the remaining cheese and almonds. Bake at 400° for 20 minutes. Serves 12 to 15. Freezes well.
Preheat oven to 350 degrees. Melt margarine in 9 X 13 pan while preheating. Put flour, parmesan cheese, salt and pepper in baggie. Place a few diced potatoes at a time in bag and shake to coat. Place potatoes in single layer in pan. Bake for 1 hour; turn once during baking.
Combine flour and oleo with pastry cutter. Press dough into pie pan with fingers. This crust cannot be rolled. Bake at 400 degrees for 10 - 12 minutes until lightly brown, cool.
In a 10-inch skillet, cook bacon over medium-high heat, stirring occasionally until browned. Drain off fat.
Mix and pour in casserole sprayed with Pam, vegetables, cheese and soups. Top with Ritz crackers; dot with margarine. Top with slivered almonds. Bake at 350° for 45 minutes.
Cook and drain spaghetti accordingly. Saute ham, onion, pepper and mushrooms in 2 tablespoons butter until onion is clear. Butter a 2-quart casserole. Put a layer of spaghetti in bottom of casserole, follow with a layer of ham mixture, Cheddar cheese and then a layer of tomatoes. The top layer should be cheese. Bake at 350° for 30 minutes.
Spread beans in 9 x 13-inch baking dish. Sprinkle with taco seasoning. Layer sour cream, chili peppers and olives. Bake at 350° for 20 minutes. Add cheese and bake 10 minutes more. Serve with tortilla chips.
Combine all ingredients except cheese and chips; mix well. Place in a casserole. Sprinkle cheese and chips evenly on top. Bake in a preheated 350° oven for 30 minutes. Serves 4.
Cook spaghetti according to package directions; drain. Toss with butter. Beat together eggs and first 2 cheeses. Stir into spaghetti. Form spaghetti into crust in pan. Spread Ricotta over bottom of spaghetti crust. Top with spaghetti sauce. Bake uncovered for 25 minutes at 350°. Top with shredded Mozzarella and bake 5 minutes more. Cool 10 minutes. (Use greased 10-inch pie plate).
Wash spinach; tear into bite size pieces. Drain well. Slice mushrooms and onions. Beginning with spinach, layer in large salad bowl. Add a layer of frozen peas. Bacon bits may be added next, or if you prefer them crunchy, sprinkle on top before serving. Mix the sour cream and mayonnaise; spread over top, sealing completely to the edges. Sprinkle grated cheese over top. Cover and refrigerate overnight.
Place all ingredients into blender bowl. Blend until smooth. Pour into bowl or bowls and chill. Will congeal into nice pudding.
Preheat oven to 350°. In cup combine flour, salt, chili powder and pepper. Trim excess fat from meat. Cut into six pieces. Place meat on board and sprinkle with flour mixture. Pound into meat on both sides.
Cut Polish sausage into desired lengths. Cut potatoes into quarters. Slice cabbage, pepper and onions. Put oil and water into large saucepan. Cook all ingredients together over medium-low heat until well done. (Can be prepared on grill.)
Combine all ingredients and pour into a greased shallow casserole dish or can use muffin pan. Bake at 350° for 45 minutes or until golden brown.
Combine all ingredients, except vanilla, in top of double boiler. Place over boiling water and beat with rotary beater or mixer until mixture stands in stiff peaks (takes a good 7 minutes). Scrape bottom and sides of pan occasionally. Fold in vanilla.
Blend together in saucepan sugar, milk and butter or margarine. Cook on medium-low, stirring until mixture has boiled gently 5 minutes. In a large mixing bowl, break the chocolate bar; add chocolate bits, Marshmallow Creme and unsweetened chocolate. Add cooked mixture, blending well, then vanilla and nuts. Beat until creamy and all marshmallow streaks have disappeared. Pour into a buttered pan (9 x 14-inches or 11 x 16-inches), depending upon thickness of fudge desired. Place in refrigerator to cool. This fudge may be frozen and taken out and thawed at room temperature. Cut in pieces and leave in pan, but wrap securely, leaving it wrapped to unthaw.
Dissolve jello in boiling water. Add pineapple and chill until partly set. Add banana and nuts. Combine soft cream cheese with mayonnaise and whipped cream. Fold into jello mixture and chill.
Brown meat in hot oil. Add other ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. May be thickened by mixing 1/4 cup cold water and 2 tablespoons flour, then adding to stew. Simmer 5 minutes more.
Beat egg whites and cream of tartar until stiff. Gradually add sugar and vanilla. Blend in crackers and pecans. Bake in pie plate at 350° for 20 minutes. Cool and top with whipped cream.
Heat pineapple and gelatin until gelatin dissolves. Let cool, then add remaining ingredients.
Put into pan the oil, vinegar, sugar and celery seed. Boil for 2 minutes. Let set 5 minutes. Pour over shredded cabbage. Do not stir. Let set 24 hours.
Cook onion and celery in butter until tender. Mix seasonings together and sprinkle over bread cubes. Add onion and celery mixture and water. Mix well. Makes 8 cups.
Cut up bacon and fry. (Do not drain bacon fat.) Add sauce. Bring to a boil. Cut up cheese. Drop into sauce mixture. Let cheese melt. Cook noodles. Drain and rinse. Add sauce and noodles together. Stir.
Save juice from flaked salmon to go with the cup of milk. Mix all together. Put in a loaf pan. Set pan in another larger pan of water to bake. Bake at 350° for 45 to 60 minutes.
Cream butter and sugar. Add eggs, crushed bananas and milk; mix well. Add flour and nuts and stir well. Pour into a greased loaf pan and bake at 350° for 1 hour. Allow to cool in pan 10 minutes, then place bread on cooling rack. This is wonderful eaten warm and with cream cheese. Makes 2 loaves. Could also be made into muffins, baking 10 to 15 minutes.
Combine all ingredients in a large bowl and mix well. Pour into greased casserole. Sprinkle with paprika. Bake 1 hour at 350°.
Bring to a boil first 3 ingredients. Boil 2 minutes; let stand for 20 minutes. Beat in peanut butter and vanilla. Pour in greased pan.
Cream the cream cheese, butter and flour. Roll dough out on a floured board. Cut with a 2-inch round cookie cutter. Form round into a cornucopia by bringing 2 rounded edges together and letting them overlap. Press gently to shape like a lily. Fill open part with marmalade. Bake at 375° for 15 minutes. Cool, then drench with powdered sugar. Yields 6 dozen.
Combine bananas, pineapple and cherries in container of an electric blender; blend until smooth. Pour mixture into large mixing bowl. Combine remaining ingredients in container of electric blender. Blend until smooth; add to blended fruit. Mix all ingredients well, cover and freeze until firm. Yields about 2 quarts.
Pour boiling water over figs. Let stand 15 minutes. Drain; rinse figs in cold water. Prepare syrup by mixing sugar and water. Boil rapidly 10 minutes and skim, then drop figs into syrup a few at a time. Cook rapidly until figs are transparent. Lift out and place them in shallow pans. Boil syrup down until thick. Pour over figs and let stand 6 to 8 hours. Sliced lemon or sliced preserved ginger may be added during 10 minutes boiling. Fill jars to within 1/2 inch of top. Put on cap; screw lids firmly tight. Process in boiling water bath 10 minutes. Yields 20 (8 ounce) jars.
Rub wooden bowl with garlic bulb or use garlic press. Add oil, lemon juice, wine vinegar, Parmesan cheese and egg (coddled for 1 1/2 minutes in boiling water). Add salt, pepper and dry mustard. Mix. Add lettuce and croutons; toss. Anchovies may be served on the side.
Brown steak in hot oil, add next 14 ingredients. Cover and simmer 45 minutes. Add mushrooms, cook another 35 minutes. Remove cinnamon sticks, combine flour and 3/4 cup water in jar. Shake. Stir in stew, cook until thickened. Pour into 4-quart casserole dish. Stir Parmesan cheese into hot mashed potatoes. Spoon potatoes around casserole. Sprinkle with paprika. Bake at 375° for 50 minutes.
Saute vegetables in butter; mix in remaining ingredients (except cheese). Place in 2 quart casserole dish; sprinkle Parmesan cheese on top, and bake 1 hour at 350°.
Wash berries. Set a few aside for garnish and slice the rest. Add sugar and set aside. Sift flour, baking powder, salt and 2 tablespoons sugar. Cut in Crisco until well blended. Stirring quickly, add enough milk to make a soft dough. Turn out onto floured board and shape into 2 rounds, 1/2-inch thick and 7-inches in diameter. Transfer to greased baking sheets and bake 15 minutes at 400°. Place one hot layer on serving platter and butter well. Spread with sweetened berries. Place second layer on top and top with whipping cream and garnish with whole strawberries. Cut into wedges and serve.
Mix eggs and dry ingredients together. Add fruit and nuts; mix well. Pour into greased and waxed paper lined tube pan. Bake at 300° for 1 to 1 1/2 hours.
Mix softened cream cheese. Add the salad dressing and blend well. Add the chopped pecans and olives. Add the olive juice; stir well. Store in container and refrigerate several hours or overnight. Spread on whole wheat bread or rye. Very good.
Using a melon ball scoop, make 30 to 35 small ice cream balls. Place on a chilled baking sheet lined with waxed paper and place in freezer. Melt butter and chocolate in small saucepan over low heat. Stir in evaporated milk. Allow to cool as ice cream hardens in freezer for about 2 hours. Remove ice cream balls and dip them, one at a time, into chocolate sauce. Press miniature Valentine's Day heart onto each chocolate covered ice cream ball. Replace on waxed paper and return baking sheet to freezer to reharden before serving.
Brown onion in	2 teaspoons butter; add rice, broccoli, chicken soup, milk and chicken broth. Sprinkle cheese on top. Bake at 350° for 35 to 40 minutes. Serves 8 to 10.
Heat shortening and buttermilk in small saucepan until melted (buttermilk will separate). Cool to lukewarm. Transfer to large bowl. Dissolve yeast in warm water in cup. Let stand until bubbly, 5 minutes. Stir into buttermilk mixture with sugar. Combine flour, baking powder and salt in medium bowl. Stir into yeast mixture. Cover and refrigerate overnight. Grease two cookie sheets. Divide dough in half. On floured surface with floured rolling pin, roll to 15 X 12 inch rectangle, 1/4 inch thick. Brush dough with half of melted butter, fold in half to make two layers. Cut with biscuit cutter and place close together on cookie sheet. Cover and let rise (about 1 hour). Preheat oven to 400 degrees. Bake biscuits 12 - 14 minutes until golden brown. Cool on wire rack or serve immediately. Can be made ahead of time. Wrap well and freeze up to 1 month. Reheat on cookie sheet in preheated oven at 400 degrees for 10 minutes.
Mix pudding as directed. Add Eagle Brand milk and 9 ounces of Cool Whip to pudding. Pour over wafers and bananas. Top with Cool Whip and vanilla wafer crumbs. Chill.
Dissolve jello in hot water. Add softened cream cheese and mix well. Add marshmallows. Place mixture in top of double boiler. Stir until marshmallows and cream cheese are melted. Cool. Add milk, pecans, pineapple and bananas. Pour into salad mold; refrigerate until firm.