HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook apples in a saucepan over low heat about 20 minutes or until tender. Combine sugar, 2 tablespoons flour, cinnamon and nutmeg; stir into apples and cook over low heat until thickened, stirring often. Set aside. Combine 2 cups flour, salt, milk and 1/2 cup oil in a mixing bowl; stir with a fork until mixture forms a ball. Divide mixture in half. Roll each ball out on a lightly floured board to 1/8 inch thickness; cut with a 2 1/2 inch biscuit cutter. Spoon about 3/4 teaspoon apple mixture on half of each pastry circle. Moisten edges with water. Fold in half and press with a fork to seal. Fry turnovers in 1 inch of hot oil until lightly browned, turning once. Drain on paper towels. Yield: about 3 dozen turnovers.
Bake 40 to 50 minutes at 325° in a tube pan or layer pans.
Put potatoes in a glass baking dish (drain most of the juice). Add butter. Cover lightly with cinnamon. Pour in syrup until bottom is covered, but not covered completely over potatoes. Put in oven until it becomes a simmer for about 15 minutes. Take out of oven and cover the potatoes with miniature marshmallows, about 1/2 bag. Put back in oven, cook until marshmallows are golden brown. Serve and enjoy.
Mix all ingredients in a casserole dish. Top with crushed Ritz crackers. Bake at 350° for 40 to 45 minutes.
Lightly spray a small shallow glass dish with nonstick cooking spray. Sprinkle dish with half the crumbs. Mix together egg yolks, lime juice, peel and sugar in top of double boiler over boiling water. Stir occasionally until thick. Set mixture off heat. Cool and add yogurt and whipped cream to cooled lime mixture. Pour over crumbs into dish. Top with remaining crumbs. Cover and freeze until firm. Serve cut into squares.
In a 2-quart glass bowl, stir together first 4 ingredients. Microwave on High for 8 minutes, stirring well at 4 minutes. Add vanilla and margarine. Blend. Microwave 1 1/2 to 2 minutes on High. Add baking soda and quickly stir until light and foamy. Immediately pour onto a lightly buttered baking sheet. Spread out thin. When cool, break into pieces.
Cut steak into small pieces. Salt and roll in flour. Lightly brown both sides in 1/4 cup oil in electric skillet. Add cut-up pepper and onion. Pour in water and simmer, covered, for 30 to 45 minutes. Delicious served over rice.
Bring to boil the sugar, cream of tartar, corn syrup, salt and water. Cook until sugar dissolves.
Preheat oven to 200°.	Blend thoroughly melted butter, garlic salt, Worcestershire sauce and hot sauce.	Combine all other ingredients in a	large shallow	pan. Pour over the butter mixture, mixing thoroughly. Bake for 2 hours, stirring well every 15 minutes.
Mix sugar and cream cheese; let set. Blend milk with pudding mix. Mix for 2 1/2 minutes then set aside for 1 minute. Add cheese mixture. Fold in Cool Whip. Grate Oreos in bowl. Layer: cookies, pudding, cookies, pudding, cookies. Layer in large bowl or flowerpot or kid's summer plastic pail with shovel. Place in refrigerator to set.
Flake salmon; combine remaining ingredients and press into a greased loaf pan. Bake at 350° for 30 minutes.
Use a large cast-iron pot and place 4 or 5 strips of bacon in bottom. Let it cook. Leave bacon in bottom of pot, then start layering with fish pieces, sliced potatoes, sliced onions and salt and pepper. Layer until pot is full. Salt and pepper each layer. Add enough water to just about cover. Bring to a boil. Cut down to simmer and cook covered about 1 hour or until potatoes are tender. Serve with white bread or cornbread.
Brown sausage; drain grease. If link sausage, take out of casing and crumble well. Put back in pan and add garlic, spinach and tomato sauce. Cook on low until sauce and spinach are done and well blended.
Mix all ingredients together, except onion. Put in bean pot, put onion in center of beans. Cut up bacon and put on top of beans. Bake 2 hours at 250° to 300°.
Mix meal and water. Add rest of ingredients. Mix well. In meantime, have oven set for 375°. When oven is hot, put about 3/4 cup of Crisco oil in iron skillet and put in oven. When oil is hot, put batter in skillet. When bread begins to cook and the grease begins to brown the meal (there will be a crust form on the outer edges), pour excess grease out and place back in oven until you can shake loose from pan, about 45 minutes cooking.
Cook and stir onions and margarine until tender. Stir in flour. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk and instant bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Arrange fillets in an oblong baking dish. Sprinkle with salt. Spoon spinach around fish; drizzle lemon juice over spinach. Spoon sauce evenly onto fish and spinach. Cook uncovered in a 350° oven until fish flakes with fork, about 20 to 25 minutes. Sprinkle with cheese and paprika. Makes 8 servings.
Saute ground beef and onions in 5-quart saucepan until meat is lightly brown. Drain off fat. Remove from heat; put in a 3-quart casserole. Pour rice over meat. Add cabbage and carrots. Pour beef broth and water over mixture; cover casserole and bake in 350° oven for 1 hour. To serve, mix well.
Mix first 3 ingredients in bowl and put in 9 x 13-inch pan. Mix next 4 ingredients like pie crust and sprinkle on top. Bake at 350° for 45 minutes or until top is brown.
Brown roast. In crock-pot, put potatoes, carrots and onions. Place browned roast on top of vegetables. Combine beef broth and seasonings. Pour over roast and vegetables. Cook 10 to 12 hours in crock-pot on low or 4 to 5 hours on high.
Beat eggs and sugar. Add syrup; mix well. Add all other ingredients (except pie shells). Add a dab of butter. Sprinkle nuts with flour. Bake 50 minutes at 300° in unbaked pie shell. Double all ingredients except use 5 eggs and it will make 3 pies.
Mix lard, flour, white sugar and brown sugar with forks or fingers to form crumbs. Take out 1 cup of crumbs; set aside for topping. Beat eggs, sour milk and baking soda together. Pour into a greased and floured pan. Sprinkle crumbs on top and also cinnamon, if you want. Bake at 300° until a toothpick comes out clean. Serves 8.
Spray 9x13 glass pan with Pam. Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg (mixture will be crumbly). Press crust mixture evenly into bottom of glass dish. In same bowl, blend cream cheese, sugar, 3 eggs and reserved cake mixture. Beat 1 min. at medium speed. At low speed, add milk and flavorings until smooth. Pour into crust and bake at 300° for 45-55 mins. until center is firm. When cool, top with pie filling. Chill before serving. Store in refrigerator or freezer, covered with foil.
Combine sugar, mayonnaise, egg and vanilla in mixer bowl. Sift flour, salt, cocoa, cinnamon and baking soda. Add dry ingredients to mixture alternating with warm water. Pour into floured and greased cake pans. Bake at 350° for 30 minutes or until tester comes out clean.
Mix cake according to package.	Pour half into greased and floured 9 x 13 pan. Bake at 350° for 20 minutes.
Cook and drain hamburger. Add taco and chili seasonings. Add beans, corn and water if needed. Simmer 5 minutes. Grease two 9 x 9-inch baking dishes. Crumble 1/2 corn chips in bottom. Pour mixture over chips and add rest of corn chips. Sprinkle with grated cheese over top. Bake at 450° until cheese melts.
Sift together the flour, baking powder, salt, soda and sugar. Cut in shortening until mixture resembles coarse meal. Blend in egg, milk and vanilla. Roll out on floured board and cut with cookie cutter. Place on ungreased cookie sheets. Bake about 8 minutes in a 325° oven.
Combine egg whites and cream of tartar in large bowl. Beat until soft mounds begin to form. Beat at high speed with electric mixer or use rotary beater of flat wire whip. Add 1/2 cup of sugar gradually by sprinkling 2 tablespoons at a time over whites and continuing to beat until stiff peaks form. Do not underbeat. Sift flour, baking powder, salt and remaining sugar into small bowl. Add egg yolks, water and lemon extract; beat with spoon until blended (about 75 strokes). Fold egg yolk mixture carefully into stiffly beaten egg whites, using about 30 foldover strokes. (To fold, cut whites down through mixture with a large spoon, flat wire whip or rubber scraper; lift up and fold over. Do not stir or beat.)
Mix first 6 ingredients up well. Stir egg into the mixture. Add enough buttermilk until the batter is pancake consistency.
Layer vegetables in order. Combine salad dressing and sugar and pour over vegetables. May refrigerate overnight or 8 hours. Top with shredded Cheddar cheese. Stir before serving. May add peas and celery, if desired.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Mix crumbs and butter; press into 8-inch square baking pan that has been lined with foil. Pour batter over crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Makes 16.
Stir and pour into baked pie crust. Top with Cool Whip and coconut.
Melt chocolate over hot water (not boiling). Remove from water and stir in sour cream, confectioners sugar and salt. Blend in crumbs. Spread in foil-lined 8-inch square pan. Press nuts in surface. Chill until firm. Cut in 1-inch squares.
Cream butter. Add sugar and cream until light and fluffy. Add remaining ingredients and blend well. Pour into shell and bake at 375° for 40 to 45 minutes.
Make Ramen according to the directions on package. Serve in soup bowl. Add a slice of cheese; let it melt. Stir and eat.
Cream oleo and 1/2 c. powdered sugar. Stir in vanilla. Stir in flour and salt. Add nuts and mix well. Mold into 1 inch balls and place on cookie sheet. May be placed close as cookies do not spread. Bake at 375° for 12 minutes. After cookies have cooled, roll in 1 cup of powdered sugar.
Combine potatoes, onion, celery and water and salt in Dutch oven; simmer covered about 20 minutse or until tender. Mash mixture once or twice with potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly until soup is thoroughly heated. Yields about 7 cups.
Cook sugar, Karo and water slowly until it cracks in cold water or 250°. Add slowly to beaten egg whites, beating constantly until stiff enough to hold imprint of the beaters. Add vanilla and nuts.
Drain the oysters. Lay an oyster across 1/2 slice of Bacon. Sprinkle each one with the seasonings and parsley. Roll entire strip of Bacon around the Oyster and fasten with toothpicks. Place oysters on a rack in shallow baking dish. Bake in a 450 degree oven for 10 mins, or until bacon is crisp. Remove toothpicks and serve.
Thaw broccoli and cook rice according to directions. In a skillet, melt margarine and add onions; cook until tender. Add water, soup and Cheez Whiz. Stir until cheese melts. Stir in thawed broccoli and add rice and stir. Put in a buttered casserole dish and bake at 350° for approximately 45 minutes or until it bubbles up.
Cream butter and sugar. Add jam and cranberries. Add rest of ingredients as desired. Bake at 350° approximately 1 hour. Ice cake with Easy Penuche Icing.
Combine syrup and sugar in saucepan. Stir over medium heat. Bring to a full boil. Remove from heat; add peanut butter. Stir until mixed. Pour over cereal and mix well. Press into a buttered 13 x 9-inch pan. Melt the chips in microwave using medium heat. Mix melted chips and spread on top of cereal mixture. Cool and cut. (May cool in refrigerator for 1 hour.)
Combine butter, sugar and eggs and beat lightly. Add flour and pecans. Mix well. Add vanilla and spread mixture in long pan. Bake at 350° for 30 to 40 minutes. Then put marshmallows over hot cake and return to oven until marshmallows are melted.
Mix altogether and put in 7 x 2 1/2 x 11 or 13 x 9 x 2 pan. Bake at 375° until golden brown.
Cook the chicken in a large pan. Take meat off bone and chop. Cook chopped onion and pepper in oleo until soft. Add to the chicken, onion, pepper, peas, Ro-Tel and soups. Add 1 can of water. Cook all of this and when it comes to a boil, turn heat down and cook slowly. Cook noodles in the chicken broth, drain and add to chicken mixture, then add cheese.
Combine all ingredients and serve in onion rolls or any bread with lettuce, tomatoes and cheese.
Mix cream cheese, mayonnaise, butter and lemon juice. Gently fold in shrimp and onion. Serve on your favorite cracker.
In a large skillet, brown meat in butter. Add all other ingredients except noodles. Cover and cook over low heat for 1 hour or until meat is tender. Stir occasionally. Serve over cooked noodles. Makes 4 servings.
Cut unpeeled zucchini into strips, dip each zucchini strip into the egg, then in the crumbs. Season the strips and place into frying pan with oil. Cook on each side until golden brown.
Chop up carrots and ham, if desired. Cook for 1/2 hour.
Slice hard-boiled eggs in half. Scoop yolks out into a small mixing bowl. Add mayonnaise, pickles, salt and pepper; mix well. Fill egg halves with mixture. Sprinkle paprika on top. Makes 12 servings.
Chop enough apples to make 2 1/3 cups. Pour sugar over apples; let stand 10 minutes. Add oil and eggs to apple mixture. Sift remaining ingredients together. Add dry mixture to apple mixture. Then fold in 1 cup raisins and 1 cup chopped nuts. Bake 1 hour at 350°. Use a 13 x 8 x 2-inch baking pan.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. In a small bowl, stir together coffee, extract and water until coffee is dissolved. Sift together first 5 ingredients. Combine sour cream, sugars, milk and eggs in a bowl. Add coffee mixture and beat well. Gradually add dry ingredients and butter; mix until well blended. Stir in nuts and chocolate chips. Bake for 65 minutes or until toothpick comes out clean from center. Yields 1 loaf.
In saucepan, mix soup, milk and vegetables. Over medium heat, heat to a boil. Cover and cook over low heat 15 minutes or until vegetables are tender, stirring occasionally. Stir in cheese. Heat until cheese is melted.
Mix sugar, eggs and margarine. Add pineapple and chopped pecans. Spread mixture on top of whole graham crackers. Mix jello and let start to thicken before pouring over mixture. Add whip cream and chill several hours.
Butter a 13 x 9 x 2-inch pan. Press graham cracker crumbs onto the bottom. Mix pudding with milk and beat well. Blend in the softened ice cream and pour over crust. Top with Cool Whip and sprinkle with crushed Heath bars. Store in refrigerator.
Combine sugar with eggs; stir in buttermilk, butter, vanilla and coconut. Pour into pie shells. Bake at 350° for 30 minutes or until golden and knife inserted in center comes out clean.
In blender, combine egg substitute, skim milk, vanilla and rum flavorings and sugar substitute. If desired, add food coloring. Cover and blend on high speed until frothy. Chill thoroughly. Serve garnished with a sprinkling of nutmeg. Each 1/2 cup serving has 58 calories, 0.8 g fat and 1.9 mg cholesterol. Makes 3 1/2 cups or 7 servings.
Preheat oven to 375°. In a large skillet, cook bacon until crisp. Drain on paper towels. Reserve 1/2 cup drippings in skillet. Crumble bacon and set aside. Cook mushrooms and onions in drippings over medium-high heat until tender. Blend in flour, salt and pepper. Add chicken broth and half and half. Stir constantly over medium-high heat until mixture thickens and bubbles. Remove from heat. Stir in sherry. In a 13 x 9-inch baking dish, mix spaghetti, chicken, bacon and 1/2 cup Parmesan cheese. Pour cream sauce over spaghetti mixture. Sprinkle with remaining Parmesan cheese and paprika. Bake 30 minutes or until heated through. Garnish with parsley.
Cook and drain sausage; place in bottom of large casserole dish. Scramble eggs (soft) and place on top of sausage. Top with Cheddar cheese and bake at 350° until cheese is melted and browned to taste. This may be halved for smaller dish.
Wash tomatoes, but do not peel. Cut 3/4-inch slices. Place on paper towels.
Mix together powdered sugar, peanut butter and rice cereal. Shape into 60 balls. In top of double boiler, melt chocolate chips and paraffin. Dip the balls into chocolate mixture, using toothpicks. Leave small amount of peanut butter showing at top. Place on waxed paper until set.
May substitute sugar with Sweet 'N Low. Preheat oven to 350°. Spray cookie sheet with Pam. Can put in cinnamon, nutmeg and ginger.
Fry bacon, brown beef and add to bacon; drain fat. Next, add green pepper and onion. Cook until tender. Cook and drain spaghetti. Add creamed corn and garlic salt. Pour sauce over spaghetti. Pour half of cheese in 9 x 13-inch baking dish. Pour sauce and spaghetti over cheese, then add remaining cheese. Bake at 350° for 30 minutes.
Cook the pasta according to package directions. Bring milk, butter and cottage cheese to a boil. Drain pasta or fettucini; add milk and cheese mixture. Toss well, then add nutmeg or parsley and ground pepper. Serve warm with French garlic bread and salad.
In a large microwave safe bowl, microwave butter and marshmallows on high for 1 1/2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed. Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls with greased or moistened hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.
Cook linguine. Rinse in cold water. Put 1/2 bottle Salad Supreme seasoning into Italian dressing. Pour over linguine well and chill.
Beat eggs; fold in all other ingredients. Place olive oil on bottom of pan. Sprinkle with 1/4 cup bread crumbs. Pour mixture on top of bread crumbs. Sprinkle remaining bread crumbs on top. Bake in a preheated 350° oven for 45 minutes to 1 hour or until golden brown on the bottom.
Preheat oven to 350°. In a mixing bowl, combine Vita Fiber, honey according to taste and spices. Mix with a fork or your fingers. Transfer mixture to a 9 x 13-inch baking pan; bake 5 to 10 minutes only. Watch the mixture carefully as it tends to burn quickly.
Mix all ingredients together; put in square greased cake pan. Bake at 350° for 25 minutes.
Cook macaroni until tender. Mix soup, mushrooms, mayonnaise, bell pepper, pimento and onion. Pour over drained macaroni and mix well. Grate cheese and stir into macaroni mixture.
Cook hamburger and onion together and drain. Add remaining ingredients to hamburger and cook till cheese is melted.
Beat first three ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients, mix well. Cover. Chill about 2 hours.
Trim ends and sides off potatoes and cut into sticks 1/4 inch by about 3 inches.	Fry once in deep fryer at 325° in vegetate oil until tender and just starting to turn color. Drain and let cool. Fry again at 375° for 1 to 2 minutes until crisp and brown. Drain; toss with salt and serve immediately.
Cook carrots in small amount of boiling salted water for 5 minutes or until tender-crisp. Drain. Place in shallow 1 1/2-quart, oiled baking dish. Add zucchini, tomatoes and croutons, tossing until combined. Pour milk into saucepan. Whisk in cornstarch, seasoned salt, black pepper and dill weed. Add butter. Bring to a boil. Cook, stirring until smooth and thickened. Pour over vegetables. Bake at 375° for 25 minutes. Sprinkle with parsley. Serves 4. Serve with poultry and baked potatoes.
Dissolve gelatin in boiling water. Mix cheese and pineapple together. Add all other ingredients to gelatin mixture and congeal. Yield: 10 servings.
Combine cheeses, mayonnaise, sherry, Tabasco sauce, onion salt, garlic salt and Worcestershire sauce; mix until smooth. Add olives. Cover and chill until firm. Shape into a ball. Roll ball in dried beef and parsley mixture. (Parsley and beef may be chopped in food processor.) Cover and chill until ready to serve.
Set aside corn flake crumbs. Cut fish into serving pieces, allowing about 1/4 pound for each serving. Combine milk and salt. Dip fish in milk, then in crumbs. Arrange on well oiled baking sheet or shallow pan. Sprinkle fish with vegetable oil. Bake in moderate oven at 375° for 20 minutes or until tender.
Boil macaroni in salt water for 15 minutes. Drain and rinse in cold water; let cool. Drain juice of fruit and cook fruit juice with eggs, flour and sugar until thick; then cool. Mix with macaroni and refrigerate overnight. Add drained fruit, marshmallow and cool whip. Chill before serving.
Brown meat; add onions and peppers. Cook until just tender. Add remaining ingredients and cook for 1 hour.
Melt margarine. Add sugar, eggs and vanilla. Mix in dry ingredients. Pour into unbaked pie shell. Bake at 325° in preheated oven for 35 to 40 minutes. Cool before cutting.
Drain liquid from beans. Put in greased 2 quart casserole dish. Pour soup over beans, then spread onion rings on top and bake for 35 minutes at 350°.
Take a sharp knife and make jabs all over the roast on both sides. Put roast in flat oven dish. Mix together the ingredients for marinade. Pour over meat and refrigerate, covered. Turn every 2 hours. Cook on grill; turn every 10 minutes. Baste with marinade. Allow 30 minutes for rare, 45 minutes for medium and 60 minutes for well done roast.
In skillet or wok, cook sesame seed in oil until lightly toasted. Add shrimp, onions, 1 tablespoon of soy sauce and the ginger. Stir-fry just until shrimp are heated. Serve over rice with additional soy sauce.
Put in muffin tin. Melt margarine and pour over muffins. Bake at 400° for 15 minutes.
Heat oven to 500°. Cut fish into 4 x 2-inch pieces. Mix remaining ingredients except eggs and margarine. Dip fish into eggs. Then coat with cornmeal mixture. Place fish on ungreased cookie sheet. Drizzle margarine over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.
Preheat oven to 325°. Sprinkle rice in buttered 13 x 9-inch baking dish. Spread package of seasonings over rice. Arrange chicken on top.
Mix 1 cup flour, butter and sugar; press firmly into greased 9 x 9-inch pan. Bake 15 minutes at 350°. Beat eggs with fork, mix in remaining ingredients and pour over first mixture. Bake 25 minutes at 350°. When cool, sprinkle with confectioners sugar.
Preheat oven to 375°. Mix first 4 items together. Beat well. Mix next 3 ingredients. Add and stir. Add last 3 ingredients. Stir. Drop by spoonfuls on ungreased cookie sheet. Bake for 10 to 12 minutes.
Combine sugar, butter, Karo and salt; cook 5 minutes. Add soda and pour over popped corn; stir until corn is coated. Place on cookie sheet and put in 200° oven for 1 hour; stir every 15 minutes.
Saute onion in butter; melt cheese in soup. Cook broccoli as directed and drain; put in layers in greased casserole. Crush stuffing and sprinkle on top. Bake at 300° for 25 minutes.
Mix ingredients together and put in large casserole. Lay chicken or pork chops on top of mixture. Then sprinkle chicken or chops with Lipton dry onion soup. Cover with foil; bake for 2 hours at 350° to 375°.
Saute chopped onion in melted butter in saucepan. Add sugar, basil, salt, pepper and small bread cubes. Arrange 1 can of tomatoes in a buttered 1 1/2-quart casserole. Top with half of bread mixture. Repeat layers. Bake, uncovered, in a moderate oven (375°) for 40 to 45 minutes.
Mix ingredients with hot boiling water. Have iron hoe cake baker greased good and hot. Pour in hot baker. Brown and turn once.
Take one chocolate chip cookie and put drops of peanut butter around the edge. Stick pretzel sticks in peanut butter and place other cookie on top. Don't forget to put birds in their cages. Top with candy canes. Good luck!
Crush Oreos and set aside. Blend pudding mix, milk and Cool Whip; set aside. In a large bowl, blend powdered sugar, cream cheese and margarine; add pudding mixture and blend well. In an unused 8-inch flower pot, layer 1/3 Oreos, 1/2 pudding mixture, 1/3 Oreos, 1/2 pudding mixture and 1/3 Oreos.
Cook chicken until well done in plenty of broth. With your chopped veggies to make your stock, remove chicken and remove skin and bones. Make a couple of dozen meat balls (or more). Roll them real small. While pot is boiling, add acini de pepe and drop in meat balls. Salt and pepper to taste. Cook long enough for pasta and meat balls to be cooked. Serve, putting one or two meat balls in each bowl.