HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and slice apples. Fill crock-pot with apples and cook overnight on slow. Add sugar and spices. Cook on slow for 8 hours. Pour in jars.
Mix beaten eggs, oil and sugar together. Sift flour, soda, salt and cinnamon together. Add to egg mixture. Add apples, nuts, raisins and vanilla. Blend well by hand. Bake in a 9 x 13-inch cake pan for 1 hour at 350°.
Fry the bacon. Crumble into beans. Saute onion and bell pepper. Add to bean mixture. Add remaining ingredients to beans. Bake at 300° for 1 hour. Then bake at 250° for another hour.
Dissolve 1 package each of lime, lemon and strawberry jello in 1 1/2 cups of hot water in 3 separate shallow pans. Refrigerate overnight.
Melt butter and white chocolate in small saucepan. In a separate bowl, beat eggs and salt until foamy. Add sugar and mix until thick (90 seconds). Add chocolate mixture and beat 5 minutes. Add flour and mix just until moist. Fold in nuts. Pour into 8 X 8 greased pan and bake 40 minutes at 325 degrees. Drizzle sauce over top.
Pour chili and tomato soup into 1 qt. boiler. Stir in green pepper. Cover and heat for 3 minutes. While chili is heating place half of chips in a 1 1/2 qt. glass casserole dish. Arrange onion and half of cheese over chips. Pour heated chili mixture over onion and cheese. Top with remaining chips and cheese. Cover and heat for 4 1/2 to 5 minutes. Bake at 350° for 30-40 minutes.
Sprinkle steak with salt, garlic and tenderizer. Place uncut aluminum foil in baking dish. Put mushroom soup over, spreading out as much as possible. Fold foil over and seal. Cook in oven at about 300° to 350°, depending on cooking time. If you have the time, let it cook slowly for about 2 1/2 to 3 hours until tender.
Mix together all the ingredients. Place in large saucepan and cook on top of stove, stirring constantly, until mixture boils and is very thick. Pour into glass baking dish and brown in oven at 450° until knife comes out clean.
Heat the oil in a large skillet. Add onion and cook until soft. Stir in the next 7 ingredients. Bring to a boil. Add chicken and spoon sauce over pieces. Cover skillet and simmer for 30 minutes. Uncover. Turn chicken and cook for 15 minutes.
Add spices to meat while browning. Put 1 can golden mushroom soup into bottom of a 9 x 13-inch pan. Add beef. Layer vegetables over beef. Sprinkle mushrooms over top of vegetables. Add last can of mushroom soup mixed with 1/2 cup water. Cover with foil and cook for 3 or 4 hours on 250°. (Can add layer of diced celery to vegetables, if desired.)
Combine all ingredients except potatoes and cornflakes. Mix potatoes throughout the combined ingredients. Put in a 9 x 13-inch glass baking dish and sprinkle corn flakes over top. Bake at 350° for 45 minutes. Serves 8 to 10. This is great when made ahead of time and baked at last minute. May be reheated and tastes even better the next day.
Cream butter and both sugars together. Add egg and peanut butter; then add remaining ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Press each with a fork. Bake for 10 minutes at 375°.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl combine first three ingredients. Mix at low speed until well combined, mixture will be crumbly. Press evenly into bottom of greased pan. In small bowl, combine condensed milk, vanilla and egg; beat until smooth. Stir in 1 cup coconut and nuts; pour mixture over crust. Sprinkle remaining 1/4 cup coconut over top. Bake at 350° for 30 to 35 minutes or until golden brown. Cool completely before cutting. Makes 36 bars.
Mix shortening and egg. Add milk. Add flour, salt and baking powder; mix well. Place in greased or Pam sprayed pan. Bake at 350° for 20 to 25 minutes.
Brown sausage and onion in skillet. Drain. Add diced potato and eggs; scramble all together. Place generous amount of cooked mixture in steamed tortilla.
Mix cabbage, carrot, pepper and salt and let stand. Boil sugar, vinegar, water and celery seed for 1 minute. Cool and mix into slaw.	Freeze.
Mix ingredients together; roll into balls. Bake at 350° for 25 minutes.
Knead cheese, flour, butter and pepper by hand about 15 minutes, until dough is soft, but not sticky. Roll by hand into rectangular shapes. Cut into 6-inch strips. Twist each and place on cookie sheet. Brush with beaten egg white. Sprinkle with sesame seed or paprika. Bake in 400° preheated oven approximately 10 minutes or until light brown. Makes about 6 dozen.
Prepare jello as usual and let partially set. Add remaining ingredients. Stir together well and place in mold. Chill about 3 hours.
Grease an 8-inch square baking pan. Mix brown sugar, flour and walnuts. Mix in melted butter. Save out about 1/3 cup of the crumbs. Pat mixture into bottom of pan and bake 12 to 15 minutes at 350°.
In a bowl, stir baking soda in water until dissolved. Cool. In a mixing bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt. Add to creamed mixture, alternately with buttermilk. Mix well. Beat in baking soda mixture. Fold in cereals and nuts. Fill muffin cups 3/4 full. Bake at 350° for 25 to 30 minutes or until done. Yields 5 dozen.
Brown meat. Add seasoning mix. Cool and drain. Combine lettuce, meat, cheese and olives. Add dressing and chips when ready to serve.
Mix cake mix according to package directions and pour into paper-lined muffin tins, about 2/3 full. Cream the sugar and cream cheese until smooth, then add the egg and mix well. Add the chocolate chips. Drop 1 teaspoonful of cream cheese mixture onto each cupcake. Bake cupcakes according to package directions. When finished baking, the filling will be in the middle of each cupcake. Frost with your favorite frosting. These make great birthday treats for your kids to take to school. Makes about 24-30 cupcakes.
Mix crumbs and melted butter or oleo. Cover a thin layer of crumbs with oysters. Sprinkle with salt and pepper. Add some of liquid and cream. Repeat layers and top with crumbs. Bake 30 minutes at 450°. May double or triple this recipe to make a nice size casserole. This recipe will only serve about 4 people.
Drain cooked, mashed squash to consistency of mashed potatoes. Cream the sugar, syrup and butter. Add egg and squash; blend. Mix or sift together the flour, soda and salt. Beat with squash batter and fold in pecans if used. Fill muffin pans that have been greased or sprayed with cooking spray about half full; bake at 375° for 20 minutes. Makes about 15.
Mix all ingredients together in a crock-pot, stirring together after cheese had been melted. Serve with chips or crackers or your choice.
Mix eggs, vanilla, fruit cocktail, sugar and then dry parts. Pour into 9-inch cake pans, then top with last three ingredients onto the cake mixture. Bake at 275° for 75 minutes.
Choose as many chicken breasts as you want. Put 1 slice of Swiss cheese on each breast. Pour cream of chicken soup over cheese. Sprinkle heavily with Pepperidge Farm dressing. Dot with butter. Bake at 350° for 1 1/4 hours.
Mix all ingredients well, except tomato sauce. Shape into 1 or 2 loaves. Place into a baking dish. Bake at 350° for 30 minutes. Pour tomato sauce onto loaf. Bake for another 15 minutes.
Mix sugar, flour, and salt in pan. Mix egg yolks and milk then add to dry ingredients. Cook over medium heat until thickened stirring constantly. Remove from heat and add vanilla and oleo. Pour into baked crust. Top with egg white meringue and brown.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in oleo, coat with bread crumbs and seasonings. Place in pan. Bake 20 to 25 minutes or until tender.
In a large pot, put tomatoes, vinegar and sugar; let heat. Add onions, salt, mustard, cinnamon, ginger, cloves, paprika and red pepper; mix thoroughly. Let cook down low to desired thickness, being careful not to let it stick. Put into hot clean pint jars and seal. This will make about 8 pints.
Combine flour, yeast and caraway seed. Stir together water, brown sugar, cooking oil and salt in separate bowl. Add flour mixture. Beat at low speed. Then beat 3 minutes at high speed. Stir in rye flour and as much all-purpose flour as you can mix in with a spoon. Flour surface and knead dough, adding flour to make a stiff dough. Cover and let rise in warm place. Punch down and divide in half. Cover; let rise 10 minutes. Bake at 350° for 40 to 45 minutes.
Boil chicken breast until done then debone. Add all the other ingredients and mix well. Add mayonnaise and relish as needed to get it to the desired consistency. Chill in refrigerator until ready to serve.
Heat milk in a 3-qt. saucepan over low heat until hot. Combine sugar, flour and salt; gradually add sugar mixture to milk, stirring until well blended. Cook over medium heat 15 minutes or until thickened, stirring constantly.
In heavy 3-quart pan, melt butter or margarine. Add remaining ingredients. Stir to combine. Cook, covered, over medium-low heat for 25 minutes or until potatoes are tender. Yields four 1-cup servings.
Combine graham crumbs and 1 stick of butter. Press into 9 x 13-inch pan. Combine remaining butter, powdered sugar and eggs in small bowl. Beat for 15 minutes. Spread over crust. Spread pineapple over filling. Spread bananas over pineapple. Spread Cool Whip over bananas and top with cherries and walnuts. Keep refrigerated.
Add syrup to eggs; stir in sugar, salt and pecans. Pour into pie shell. Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Melt caramels with water and margarine in saucepan over low heat. Stir frequently until sauce is smooth. Combine sugar, eggs, salt and vanilla. Gradually add caramel sauce; mix well. Stir in nuts; pour into pastry shell. Bake at 350° for 45 to 50 minutes. Pie filling will appear to be very soft, but becomes firm as it cools.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Melt butter and chocolate in saucepan over low heat. Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add chocolate mixture, buttermilk and eggs. Beat on low for 1 minute. Beat on high until light and fluffy (2 minutes). Pour batter into pans. Bake 25 to 30 minutes. Cool in pans 5 minutes. Then put on wire rack.
Melt crushed candy with coffee cream in a double boiler. While hot, add gelatin soaked in cold water. Let cool and add the whipped cream. Line a loaf pan with cookies. Make alternate layers of cookies and filling. Refrigerate overnight. Slice to serve.
Place chicken skin side up in a 12 x 7 x 1/2 x 2-inch baking dish. Sprinkle with salt. Blend wine into mushroom soup. Add mushrooms and pour over chicken. Bake at 350° for 1 to 1 1/4 hours. Remove chicken to platter. Sprinkle with paprika. Pour sauce from baking dish into saucepan. Blend in sour cream and heat gently until hot. Serve chicken with hot cooked rice and top with sauce.
Grease and flour two 9-inch pie pans. Beat eggs well and add sugar, flour, milk, vanilla and melted butter. Mix well. Stir in coconut. Divide mixture in the two greased and floured pans. Bake at 350° for 25 minutes or until golden brown.
In a large skillet, brown beef and onion. Add pepper to taste. Add tomato paste, tomato sauce and water; simmer for 15 minutes. Pour into large casserole dish. Add Mozzarella cheese. Stir in cooked vegetables (cook vegetables as directed on package). Separate biscuits into 20; overlap biscuits around the outside of dish. Spread an additional 1/2 cup Mozzarella cheese on the center. Bake for 22 to 27 minutes in a 375° oven.
Prepare stuffing. Place 2 to 3 tablespoons on each slice of turkey and roll up. Place in dish seam side down. Prepare soup and pour over rolls. Bake, covered, at 350° for 1 hour. Uncover for last 15 minutes.
Cream butter; gradually add sugar. Beat well. Add eggs, 1 at a time, beating well. Add chocolate. Mix well. Combine flour, soda and salt. Gradually add chocolate mixture alternately with sour cream. Beat well after each addition. Add water; mix well. Stir in vanilla. Batter will be thin.
Bring pot of salted water to boil and add handful of dill stems. Add new potatoes. (Water should not entirely cover potatoes; it should cover only about 2/3 of each potato.) cover with lid and simmer for 15 minutes or until potatoes are just barely tender.
Make crust by combining flour, sugar, salt, butter, shortening, egg and lemon peel. Roll out dough, keeping it at least 1/4 inch thick. Line pie pan, having about 1-inch edge. Spread thin coat of preserves over unbaked crust. Arrange apple slices in overlapping rings to cover the crust (one layer). Drop several spoons of preserves over apples and spread carefully to keep apples in place. Bake 1 hour in a 350° oven until crust is golden brown.
Mix peanut butter and powdered milk. Shape into small balls. Roll balls in coconut. Put in refrigerator until firm.
Combine oil, vinegar, cumin and salt in a medium size bowl. Add remaining ingredients except for the whole parsley. Toss very carefully so that the sweet potatoes stay intact. Chill for 1 to 2 hours or overnight. Garnish with parsley just before serving. Serves 4. Tastes great and great for you, too!
Skin tomatoes, core and remove as many seeds as possible. Process in food processor until almost puree. Pour into nonmetallic bowl; add vinegar, salt, pepper and cumin. Chop onion, mince garlic and add to bowl. Clean peppers, mince in processor. Add to bowl.
In a large mixing bowl combine butter, oats, flour, brown sugar, eggs and vanilla. Beat 3 minutes at medium speed until light and fluffy. Stir in half of the chocolate chips. Spread batter in ungreased 8-inch square microwave-safe dish. Cover with wax paper. Microwave on High for 4 minutes. Rotate dish 1/4 turn. Microwave on High for 4 to 5 more minutes, until top of cake appears dry and bottom is even color. Sprinkle remaining chocolate chips over cake. Cool directly on counter top.
Put chicken in 9 x 13-inch dish. Top with layer of Swiss cheese. Combine soup and milk; pour over chicken. Cover with stuffing mix. Melt margarine and drizzle on top. Bake at 325° for one hour, covered, then uncover and bake another 1/2 hour. Serves 4.
Bake cake according to directions on box in 3 round cake pans. Put a layer of cake in punch bowl. Add layer of each ingredient. Add another cake layer, etc. Finish off top layer with Cool Whip, coconut and nuts. Add one cherry to give look of a sundae.
In large pot, cook first 4 ingredients; cool. Into same pot, add flour and baking soda. Bake in 10-inch tube pan (greased and floured) at 375° for approximately 1 hour.
Beat eggs, oil and vanilla; add remaining ingredients except chocolate chips. Pour into a greased 9 x 13 pan. Bake at 350° for 35 minutes. Sprinkle chocolate chips on top before baking.
Combine first five ingredients. Spoon into prepared pie crust. Cover with top crust and crimp edges to seal. Slit top crust and bake at 375° for 40 minutes. Cool 10 minutes.
Wash potatoes and cube into pieces about 1 inch. Do not peel. Put into a covered casserole dish. Drop in 1 stick butter. Sprinkle with salt, pepper and garlic. Pour in milk. Cover. Bake at 350° for about 1 hour. Do not lift lid. The steam helps cook. Take out of oven and let sit for 30 minutes. Ready to serve.
Combine all ingredients except beans and simmer 20 minutes. Combine with beans. Place in buttered casserole and bake at 350° for 60 minutes.
Cream the butter and brown sugar together. With a fork or wire whisk, add eggs and blend them in. Add cornstarch, salt and vanilla. Add corn syrup, followed by the pecans. Stir until thoroughly mixed.
Preheat oven to 350°. Blend yogurt and cottage cheese in blender. Beat eggs, salt, vanilla, sugar and flour. Stir in yogurt mixture. Pour into pie crust and bake 50 minutes or until custard is set. Cool, then refrigerate until thoroughly chilled. Garnish with strawberries or fruit glaze. Yields 8 servings with 370 calories and 20 g fat per serving.
Cut and drain fruit except bananas for several hours or overnight. Combine sugar, cornstarch and curry powder. Peel and cut bananas into salad size pieces. Mix with other fruit; add melted butter with fruit and sprinkle with sugar mixture. Mix lightly. Turn into buttered casserole dish. Bake 40 minutes at 350°. Serve hot with ham, baked chicken or any meat. Serves 8 to 10.
Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1-quart baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.
Blend the cheese, butter and Worcestershire, then the flour and salt. Now tidily wrap each olive in bits of the resultant paste. Spread the little balls out in a pan to freeze until they're hard, about 1 hour. Finally, bake them at 425° for 12 minutes and serve them hot. Can freeze unbaked.
Dredge chicken in flour, salt and pepper mixture. Brown in butter. Transfer to 9 x 13-inch casserole. Add onion, pepper, garlic, curry and thyme. Cook over medium heat for 9 minutes. Add tomatoes; bring to a boil. Spoon over chicken. Bake at 350° for 30 minutes.
Cook slowly together until tender, hamburger, onion, green pepper and celery. When thoroughly done, add spaghetti sauce, tomato sauce, mushrooms, Worcestershire sauce, Tabasco sauce and salt and pepper. Cook mostaccioli according to box directions. Combine with meat mixture. Let stand in refrigerator overnight. The next day add V-8 juice. Mix. Place in a 9 x 13-inch dish. Lay all of cheese, sliced, on top. Bake at 375° until cheese is hot and bubbly and slightly brown, 1 to 1 1/2 hours.
Wash gammon and soak in cold water for 1/2 hour. Mix mustard, cinnamon and brown sugar and spread on gammon. Put in casserole with enough orange juice to almost cover. Cover dish and bake until gammon is tender. Core apples but do not peel. Cut in quarters and cook gently in remainder of juice. Remove apples and arrange on top of gammon; keep hot. Thicken juice with blended cornflour. Serve with gammon. Makes 2 servings. Oven Temperature: 190° C. Position in Oven: Middle shelf.
Boil fryer or turkey and debone. Reserve 2 quarts of broth. Mix white corn meal as directed. Add onions and celery. Bake this as directed on corn bread mix. Crumble cornbread and combine with Pepperidge Farm crumbs, poultry seasoning, salt and pepper. Stir in chopped eggs. Spoon 1/2 into 2-quart baking dish. Layer with chicken or turkey then the rest of the dressing mix. Cover top with cream of chicken soup and add a little water. Bake until bubbly at 350° for 45 to 50 minutes. Reserved broth may be used for homemade soup.
Brown hamburg with onion and minced garlic. Add rest of ingredients and let simmer for an hour or more.
Mix flour and	shortening. Mix milk, water, salt and soda. Add to flour to make dough. Divide dough into 4 parts. Roll each piece of dough as for pie. Sprinkle each pastry circle with 1/3 cup sugar, 3 pats oleo and 3 teaspoons vinegar. Roll up. Pinch ends together. Place in buttered pan. Pour remaining sugar, vinegar and oleo on top. Pour two cups boiling water over all. Bake 45 minutes at 400°.
Combine all ingredients in blender jar and blend well. Pour into well-greased 9-inch pie pan. Sprinkle with nutmeg on top. Bake at 350° for 45 minutes.
Bring first 6 ingredients to boil. Simmer 30 minutes. Add BBQ sauce, honey and soy sauce. Pour over cooked wings. Bake at 350° for 30 minutes.
Grind peppers and onions, saving the juice. Combine with juice and other ingredients. Boil 30 minutes. Pack into sterilized jars and seal at once.
Melt butter in roasting pan. Stir in salt and Worcestershire sauce. Add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels or a brown grocery bag to cool. Store in an airtight container.
Preheat oven to 375°. Combine all ingredients and beat until batter is well blended. Shape into 1-inch balls and roll in granulated sugar. Place on greased cookie sheet. Bake 8 to 10 minutes. Makes about 4 1/2 dozen.
With fork, prick surface of spaghetti squash. Place in large kettle; cover with cold water. Bring to boiling; reduce heat. Simmer, covered 50 to 55 minutes or until squash is tender.
Cut eggs in half lengthwise. Remove the yolks and set the egg whites aside. Mash the egg yolks with a fork.
Combine zucchini, carrots, mushrooms, onion and potato in heavy, large Dutch oven. Add vegetable broth, crushed and stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring to boil. Reduce heat, cover and simmer until tender, about 30 minutes. Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Pure until smooth. Stir pure into remaining liquid in saucepan. Return vegetables to liquid. Season with salt and pepper. Bring soup to simmer and ladle into bowls. Sprinkle with additional parsley.
Mix flour and sugar together (dry). Beat egg yolks lightly and add sugar. Combine with buttermilk and butter (melted). Beat egg whites stiff and add to mixture last. Pour into pastry shell. Bake at 350° for 30 minutes.
Beat egg whites and salt until stiff. Add sugar gradually and continue beating until glossy. Add rest of ingredients and pour into spring-form pan. Bake 1 hour at 275°. Fill with berries and top with whipped cream.
Select him with care. Do not spoil him by mismanagement in cooking. Do not keep him constantly in hot water, or let him freeze by icy indifference. To make him tender, see that his linen is nicely washed, starched, ironed and mended, all buttons and snaps sewn on and put in place.
Combine wheat germ, cornflake crumbs, onion salt, dill weed and pepper on a sheet of waxed paper; mix well. Turn buttermilk into a shallow dish. Dip chicken pieces first in buttermilk, then in crumb mixture, coating all sides. Arrange in a flat baking pan in a single layer. Drizzle melted butter over chicken pieces. Bake in a moderate oven (350°) about 45 minutes, until chicken is tender. Makes 6 servings.
Grease Bundt pan. Drop in rolls. Sprinkle with pudding. Mix sugar, cinnamon and nuts with melted oleo. Drizzle over rolls. Cover with towel, set overnight. Bake at 350° for 30 minutes.
Dissolve gelatin in hot water; add orange sherbet until melted. Chill until gelatin soft set. Fold in Cool Whip, marshmallows and pineapple. Chill.
Cut links into fourths; spread on bottom of ungreased 9 x 13-inch pan (glass). Cover with scrambled eggs. Cover with cottage cheese, then cover with Cheddar cheese soup. Cover pan and refrigerate overnight. Bake at 325° for 50 to 60 minutes, uncovered. Serve hot with toast, muffins or bread. Simple and elegant.
Combine everything. Start with 1 cup buttermilk, depending on how thick or thin you want your pancakes.
Cook pasta per package directions. Rinse and drain; set aside. Slice green and red pepper in strips. Slice olives in rings. Chop onions including green stems. Cut artichokes and tomatoes in half. Mix all vegetables and toss with pasta and Italian dressing.
Add raisins to cold water and boil until nearly all water is absorbed by raisins. Drain. Add remaining ingredients in order listed. Mix well. Pour into well greased bundt pan. Bake at 350 degrees for 30 to 40 minutes.
Conventional Method: Combine water and gelatin in a 1-quart saucepan. Heat until gelatin dissolves. Stir lemon extract, lemon peel and Equal into gelatin mixture. Set aside.
Mash graham crackers. Sprinkle half in bottom of 8 x 11-inch pan or shallow dish. Beat egg whites stiff; add marshmallow, cut fine and nuts. Pour this mixture over crumbs. Beat egg yolks; add sugar, butter and chocolate sauce. Put this on top of egg white mixture; cover with remaining crumbs and let stand in refrigerator for several hours. Do not freeze.
Stale angel food cake can be cut into 1/2-inch slices and shaped with cookie cutters to make delicious "cookies." Just toast in the oven for a few minutes.
In a bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
Cut tomatoes into 1/4-inch slices. Season with salt and pepper. Dredge in flour. Fry until golden brown in heavy skillet in shortening. Fry slowly so as not to burn grease and turn only once.