HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first four ingredients. Line pie plate with bottom crust; add apples, Pour juice mixture over apples; dot with margarine. Roll out remaining pastry to fit top of pie; cut slits or an apple shape in top. Place over filling; seal and flute the edges. Bake at 375° for 35 minutes. Increase temperature to 400°; bake 15 - 20 minutes or until apples are tender.
Brown ground beef and onions together. Add tomatoes and green peppers. Cover and cook slowly for 30 minutes. Add corn and seasoning and stir well. Cook slowly for another 30 minutes. Stir often and water may be added, if too thick.
Mix flour, margarine and nuts. Spread in 9 x 13-inch pan. Bake 15 minutes at 350°. In separate bowl, mix sugar and cream cheese. Mix Dream Whip as directed on box. Add creamed mixture to Dream Whip. Spread over cool crust. Top with cherry filling.
Mix all ingredients. Refrigerate 4 hours or overnight is best. Hollow out center of bread; fill with dip. Use pieces of bread for dipping.
Line cookie sheet with foil. Layer saltine crackers. Boil together brown sugar and butter for 3 minutes. Pour sugar mixture slowly over the crackers and bake for 5 to 7 minutes in a 400°. Put chocolate chips over the top and spread when melted. Sprinkle chopped pecans over top. Score while warm and place in refrigerator until cool. Break apart.
Place chicken in Pam-sprayed 6 x 10-inch baking dish. In saucepan, mix soup and broth and bring to a boil. Pour over chicken. Mix flour, pepper, buttermilk and margarine like a batter. Spoon over casserole. Bake at 425° for 25 to 35 minutes.
Peel potatoes and cut in thin slices. Place in a deep casserole dish. Combine sugar, flour, salt and nutmeg; add to potatoes, along with a cup of water. Cut butter in pieces and layer over ingredients. Cover with your pastry. Bake at 350° for 45 minutes or until brown.
Have eggs and butter at room temperature. Preheat oven to 300°. Spray tube pan with Pam. Cream butter and sugar together well. Add eggs, one at a time, and mix well. Add flour, salt, soda, sour cream and vanilla. Blend. Stir in coconut. Bake 1 hour and 15 minutes or until done.
Put ingredients in a double boiler and mix with the mixer on high, while heating until icing peaks. Remove from heat. Add 1 teaspoon vanilla and spread over any cake.
Combine water, sugar and pie filling; boil for 5 minutes. Stir occasionally, remove from heat and stir in Jell-O until dissolved. Add pineapple, nuts and Coke. Place in mold or dish. Refrigerate to jell. Will keep a long time in fridge.
Heat oven to 350°. Lightly grease and flour bottom of 9 x 5-inch loaf pan. Combine all ingredients. Stir 50 to 75 strokes until moist. Pour in pan. Bake at 350° for 55 to 65 minutes. Cool 15 minutes before turn out of pan.
Mix all ingredients. Bake 1 hour or until done. Preheat oven to 350°.
Place half of batter in pan. On top drop 1/2 can of whole cranberry sauce. Cover with rest of batter. Drop rest of sauce on top and sprinkle with chopped nuts. Bake at 350° for 50 to 55 minutes.
Mix well. This can be used as a barbecue sauce for baking or used as a dip for your chicken or pork.
In a large bowl, combine the tomatoes, green peppers, cucumber, olives and cheese. Sprinkle with salt and pepper; toss lightly. In small bowl or screw-top jar, combine the parsley, oregano, garlic, oil and lemon juice; blend well. Pour dressing over vegetables; toss well. Let stand for 1 hour to marinate. Serve at room temperature. Refrigerate leftovers. Makes 4 to 6 servings.
Dissolve yeast in warm water. Pour boiling water over salt, sugar and shortening. When lukewarm, add the yeast and stir in the wheat flour gradually. Mix to a stiff dough and knead until smooth, adding more flour, if necessary. Let rise in a warm place until double in bulk. Shape into 2 loaves and place in greased and floured pans. Let rise again until double in bulk and bake at 350° for 45 minutes or until the bread shrinks from pan.
In wok over medium-high heat, heat oil 1 minute. Add ginger; cook 1 minute. Add shrimp and cook 4 minutes. With slotted spoon, remove shrimp; set aside. Add pineapple, snow peas and pepper to wok. Cook 1 minute; in measuring cup, stir pineapple juice, cornstarch, vinegar, sugar and salt until smooth. Add to wok. Bring to a boil. Add shrimp. Cook 3 minutes until sauce thickens.
Lay out bread the night before and let dry out. Melt butter, onions and celery. Saute. Blend sauteed mixture with broken up pieces of bread in a large pan. Pour in chicken broth until bread is mushy. Add eggs and blend together well. Add poultry seasoning, salt and pepper. Butter bowl and place dressing in bowl. Cover and bake until brown in 350° oven. Makes one casserole bowl.
Overlap 1 can of biscuits in a greased Bundt pan. Combine nuts, cinnamon, oil and brown sugar. Spread between biscuits. Place next can of biscuits on top of sugar mixture, then spread another layer of sugar. Bake for 30 minutes at 350°.
Put all ingredients in a pot and simmer until peppers and celery are tender. If it gets too thick, add tomato juice.
Combine sugar, butter and egg yolks. Then add lemon rind and juice, flour and milk. Mix this all together, then last of all, add stiffly beaten egg whites. Pour into 2 pie pans. Bake in slow oven for about 3/4 of an hour.
Beat egg yolks slightly with a wire whisk or mixer in top of a double boiler. Add sugar, flour, melted butter and lemon juice. Mix well. Blend in milk and cook about 15 minutes over rapidly boiling water, stirring constantly, until mixture thickens. Allow filling to cool. Fold in sour cream and pour into baked pie crust.
Fry bacon, drain and reserve 2 tablespoons fat in skillet. Add mushrooms, onion and garlic. Cook on medium heat until mushroom liquid is evaporated. Mix in flour, salt and pepper. Add cream cheese, Worcestershire sauce and soy sauce. Reduce heat to low. Stir until melted and combined. Remove from heat. Stir in sour cream and bacon. Serve warm with crackers. Can be refrigerated and reheated slowly.
Simmer the beets in the salted water and vinegar for 20 minutes. Pass through a sieve (or puree in an electric blender). Beat the eggs briskly in a large bowl and pour into the beet broth, beating all the time. Season with salt and pepper and chill. Serve ice cold and give each guest a small bowl of hot, boiled potatoes that have been swirled in margarine. Eat a little potato with each spoonful of soup. Yield: 6 servings.
Melt margarine and chocolate chips. Cool slightly. Add marshmallows and nuts. Divide into balls. Spread on foil and sprinkle with powdered sugar. Roll into long rolls (logs) in foil and refrigerate. Slice. Makes 3 to 4 logs.
Combine flour and salt. Cut in shortening. Beat egg yolk and mix in 2/3 cup milk. Stir into flour mixture. On floured surface, roll out half of dough to fit into 15 x 10 x 1-inch baking pan. Sprinkle with cereal and top with apples. Mix sugar and cinnamon. Sprinkle on top of apples.
Pour half and half into large bowl. Add pudding mix. Beat with wire whisk until well blended, about 1 minute. Let stand 5 minutes. Fold in whipped cream (Cool Whip), chocolate chips, marshmallows and nuts. Spoon into pie crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes before serving. Store any leftover pie in freezer.
Mix apple filling, spices and lemon juice. Pour into a greased 13 x 9 x 2-inch pan.
Brown meat with onion and garlic powder. Drain and set aside. Cut zucchini in 1/4-inch slices (do not peel) and cook for 5 minutes in water. Drain. In a greased casserole dish, layer in 1/2 of meat, 1/2 of the zucchini and 1/2 of cheese. Repeat layers. Mix soup with 1/4 cup water and pour over top. Bake at 350° for 40 minutes, uncovered.
Cook meat until brown; drain grease. Add other ingredients. Cook on top of stove for 10 minutes until mixed well and cheese is melted. Crush chips in bottom of pan. Pour mixture on top. Cook at 350° for 10 to 15 minutes.
Shred lettuce in large salad bowl. Layer tomato, onion and cucumber. Sprinkle tuna fish over salad. Sprinkle grated cheese over the salad. Season with salt, pepper, sugar and Season-All. Slice eggs around top of the salad.
In large skillet, brown chicken pieces in butter; remove chicken. In same skillet, brown rice, onion and carrot until rice is brown, stirring constantly. Stir in broth, soup and pepper; bring to boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Add peas and chicken; cover and simmer 5 more minutes.
Chop in food processor separately the red peppers, green peppers, celery and onions. Mix together red and green peppers, tomatoes, celery and onions. Add 1/4 cup salt. Set mixture aside for 12 hours. Drain mixture and add sugar, vinegar and mustard seed. Mixture gets spicier as it sets.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Combine first five ingredients in medium bowl; beat eggs, sugar, pumpkin and oil in large bowl. Add dry ingredients until smooth. Stir in nuts. Pour into prepared pan. Bake 70 minutes or until toothpick inserted is clean. Cool 10 minutes.
Into a large bowl, sift the flour, soda, baking powder and oats. Cream the shortening and sugar well. Add eggs and vanilla. Gradually	add dry ingredients. Mix until crumbly, then	add chips and	nuts. Form into walnut size balls and place on an oiled baking sheet. Wet a flat bottom glass and dip into sugar. Flatten out each cookie with the glass. Bake at 350° for 10 minutes or until slightly browned.	Cool on sheet, then slip off rack.
Mix together oil, sugar and eggs. Add flour, nutmeg and cinnamon. Mix well and stir in plum baby food. Add raisins and pecans. Place in tube pan and cook on 350° for 1 1/4 hours.
Mix all together. Sweeten to taste. Allow to cook on low in crock-pot for several hours.
Mix bran, sugar, soda, salt and flour. Add eggs, shortening and milk. Bake at 400° for 15 to 20 minutes. May store in refrigerator 4 to 6 weeks.
Prepare vegetables according to package directions. Drain. Place half in a greased 11 x 7 x 2-inch baking dish. In a small saucepan, combine cheese and 4 tablespoons butter. Cook and stir over low heat until melted. Pour half over vegetables. Repeat layers. Melt remaining butter. Toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20 to 25 minutes. Makes 8 to 10 servings.
Cream together margarine, cream cheese and sugar. Mix milk, vanilla pudding and Cool Whip. Add creamed mixture and mix well. Place crushed cookies in bottom of sand bucket, then layer with cream mixture; continue, ending with cookies on top. Refrigerate overnight or freeze, taking out 1/2 hour before serving. Decorate with flower and gummy worms.
Mix together ground meat, milk, bread crumbs, chopped onion, salt and pepper. Make into balls; roll in flour in small amount of fat. Fry until brown; remove from pan. Leave small amount of fat in frypan. Add 1 can vegetable soup and rest of canned milk. Heat until it begins to boil. Pour over 3 or 4 cups cooked and drained noodles. Cook and drain noodles. Place meatballs on top and serve hot.
Add flour, salt and Crisco. Work until it is crumb like. Gradually add the milk. Add just enough flour to make on board. Makes 2 pie shells.
Saute beef, onion, green pepper and garlic in a skillet until browned. Remove corn from ears and add with remaining ingredients. Cover and simmer for 10 to 15 minutes or until vegetables are tender. Serves 6.
Cream together 3/4 cup margarine and 1 cup sugar. Add egg yolks, 1 at a time with sour cream and beat until light and fluffy. Add flour, baking soda and baking powder. Beat egg whites until stiff and fold in. Pour into a greased and floured Bundt pan. Sprinkle with 1/2 cup sugar, cinnamon, chopped pecans and butter. Bake at 325° approximately 1 hour.
Mix eggs with white sauce; add cheese and blend. Pour over noodles and mix lightly. Add pimento and green pepper and blend. Bake 35 to 40 minutes over water.
Combine dressing, butter and water. Toss until dressing is moist. Place 1/2 in greased 13 x 9-inch pan. Dice turkey or chicken and combine with onion, celery, mayonnaise and salt. Mix thoroughly. Spread over layer of dressing, then scatter remaining dressing on top. Beat eggs and milk together. Pour evenly over casserole. Cover and refrigerate overnight.
Cook meat and onion in butter until soft. Blend flour, pepper, milk, salt, eggs, Worcestershire sauce and 1 cup cheese. Combine with meat and pour into pie shell. Sprinkle remaining cheese over top. Cook at 425° for 20 to 25 minutes. Let set 10 to 15 minutes before serving.
Add 2 1/4 pounds sugar to each gallon after mixing. Pour into a barrel or crock until filled to top; cover with cheesecloth. Allow to ferment; fill with water every other day until fermentation ceases to run over. Allow to stand a total of 30 to 35 days. Take up, put in bottles and seal. Makes first class wine.
Preheat oven to 400°. Put a little grease or oil on a baking sheet. Pat each biscuit into a 4-inch circle. Put each circle on the sheet.
Bring cheese and butter to room temperature. Beat cheese and butter with electric mixer until combined. Add milk, onion, mustard, Worcestershire sauce and hot sauce. Beat until smooth. Pack in a container. Refrigerate at least 6 hours. Serve at room temperature with assorted crackers.
Cook onions, celery and apples in broth 4 to 5 minutes. Lightly brown sausage in heavy skillet. Drain off drippings. Combine with bread crumbs and then add broth. Mix lightly. More liquid may be added if stuffing needs more moisture. Use stuffing for turkey, chicken or pork chops or place in a greased casserole dish and bake at 350° for 45 minutes uncovered or until browned.
Put vanilla wafer in bottom of cupcake paper. Mix cream cheese, sugar, eggs and vanilla. Place 2 tablespoons of mixture on top of wafer. Bake 20 minutes at 350°. Top with cherry pie filling. Cool. Top with Cool Whip and chopped nuts. Refrigerate. Makes 24 tarts.
Dip chicken pieces into evaporated milk. Mix corn flakes, salt and pepper and roll chicken in mixture. Place in oven at 350° for 1 hour or until tender when pierced with a fork.
Rinse wild rice; mix rice and water. Brown hamburger with celery; drain. Add cream of chicken soup. Mix all together in large roaster and add soy sauce to taste. Bake at 350° for approximately 2 hours.
Add corned beef to potatoes and onions. Add enough water to cover ingredients; season to taste and cook 30 minutes.
Mix mayonnaise, sour cream and sugar. Pour over rest of ingredients. Refrigerate for at least 1 hour to give raisins time to plump up.
Cream together cream cheese, sugar and egg yolk; set aside. Melt oleo; set aside. Combine 1 cup sugar and 2 teaspoons of cinnamon. Set aside. Roll out each slice of bread until flat with rolling pin. Spread each slice with cream cheese mixture; roll up jelly roll fashion.
Take bone out of salmon. Mix mayonnaise, soup and egg. Add bread crumbs, onion, pepper and lemon juice. Stir. Bake in loaf pan at 350° for 1 hour.
Brown beef; drain. Add sauce and let simmer. Cook desired amount of spaghetti and drain.
Dissolve yeast in warm water; stir in sugar, salt, eggs, shortening and potatoes. Mix in flour. Knead on floured surface until smooth. Roll in oil. Put in bowl. Cover. Put in refrigerator for 1 1/2 to 2 hours before making into rolls. Let rise 1 1/2 to 2 hours or double. Bake in a 400° oven for 12 to 13 minutes. May be kept in refrigerator.
Cream the butter and sugar together until light, then add the egg, beating until thick. Stir in the cream. Sift the flour with the baking powder and salt; add with the cardamom to the creamed mixture, mixing until a stiff dough forms. Chill thoroughly. Shape the chilled dough into small balls (about 1 inch in diameter) and arrange on a lightly greased baking sheet. Bake in a moderately hot oven (375°) for 10 to 12 minutes, or until golden. If you wish, you may brush the cookies with egg before baking to give them a shiny glaze. Makes 48.
Put all ingredients in crock-pot. Stir to mix well. Cover and cook on low for 10 to 12 hours. (High 4 to 5 hours; auto 6 hours.)
In a bowl mix all dry ingredients, in another bowl mix remaining ingredients except apple and carrot. To the dry ingredients add liquids and mix; fold in apples and carrots. Line a 12 muffin tin with paper muffin liners or spray with Pam. Fill cups half full. Bake at 400° for 25 minutes or until golden brown.
Mix whipped topping, cream cheese and vanilla in bowl on medium speed for 1 minute. Add crushed pineapple and blend at low speed for 1 minute. Put mixed ingredients in prepared graham cracker crust. Cover and refrigerate until cold or firm.
In large bowl of electric mixer, let eggs warm to room temperature, about 30 minutes. Preheat oven to 350°. Mix flour with baking soda, cloves, cinnamon, ginger, and nutmeg. At high speed, beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. At low speed, beat in flour mixture just until combined. Pour into an ungreased 9-inch tube pan. Bake about one hour, or until surface springs back when gently pressed with fingertips. Cool cake completely in pan. With spatula, carefully loosen cake from pan; remove. Place on cake plate, frost with Cream Cheese Frosting and decorate with pecan or walnut halves.
Brown meat and onions. Add olives, chili powder, salt and tomato sauce. Place buttered tortilla in casserole, top with meat sauce and cheese. Alternate layers. Garnish top with shredded cheese. Bake in oven at 400° for 20 to 25 minutes with cover on casserole dish.
Mix all ingredients except kisses and powdered sugar. Use about 1 tablespoon of dough to shape around kiss and roll into a ball. Make sure kiss is completely covered. Place on ungreased cookie sheet. Bake in 375° oven for 12 minutes, until set but not brown. Roll in powdered sugar when completely cool.
In large bowl, mix nuts with sugar and spices. Brush bottom of a 10 x 6-inch baking pan with melted butter. Place six sheets in bottom of pan, brushing each with butter. Sprinkle a thin layer of nut mixture on top of the sixth buttered sheet. Cover with one pastry sheet; brush with butter and again, sprinkle with the nut mixture. Continue this alternate process until all nuts are used. Finish dessert with six to eight filo, placing one on top of the other and brushing each with butter. With a serrated knife, cut Baklava into strips 1-inch wide and cut these strips diagonally to form small diamond shaped pieces. Bake in a very slow oven (300°) for approximately 1 hour. Let cool. Pour Honey Syrup over it, reserving 3/4 cup. Return the 3/4 cup of Honey Syrup to heat and boil five minutes longer. Finish glazing with remaining syrup. Yields about 80. Cool 6 hours before using.
Cook macaroni until tender and drain. Add diced eggs, onions, bell pepper, pickle and olives. Add Season-All, salt, pepper, mayonnaise and mustard.
Heat oven to 350°. Grease pie plate. Beat all ingredients together on high speed. Pour into ungreased plate. Bake until puffed center is dry, about 30 minutes. Spread a can of pie filling carefully over it and cool.
Beat eggs until fluffy. Add sugar. Scald sweet milk. Add to egg mixture. Add evaporated milk, salt, vanilla and nuts. Freeze until firm. Yields 1 gallon.
Mix ingredients together; chill. Roll batter in walnut size balls and dip in sugar. Place sugar side up on cookie sheet. Bake at 375° about 12 to 15 minutes. These flatten and crackle on top.
Pour boiling water on chocolate, stirring until melted. Cool. Grease and flour rectangular pan, 12 x 9 x 2-inch. Beat sugar and margarine until fluffy. Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla at low speed. Mix in flour and baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Beat egg whites until stiff; fold into batter. Pour into pan. Bake about 20 minutes at 350° or until toothpick inserted into center comes out clean.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a mixing bowl until well blended. Add sugar to mixture; beat until fluffy. Add eggs one at a time and mix. Blend in vanilla. Sift flour and salt together; blend into mixture. Spoon into prepared pan. Bake for 1 hour and 15 minutes. Check with a toothpick. Cool in pan for 5 minutes. Turn out on a wire rack to cool completely.
Place roast on heavy duty aluminum foil, in baking dish, with Ti or spinach leaves under roast. Mix soy sauce, Worcestershire sauce, garlic, ginger and liquid smoke. Pour over roast. Sprinkle with rock salt. Cover with leaves. Wrap tightly in foil. Bake at 275° for 5 hours. Remove leaves. Shred roast and use liquid to pour over meat.
Spread the cream cheese evenly in a 13 x 9 x 2-inch pan. Pour over the chili. Top with shredded cheese. Place in microwave for 5 minutes or until cheese is melted. Serve with favorite chips.
Layer ingredients in large casserole. Pour soup over top. Bake 1 1/2 hours at 400°.
Combine all ingredients in saucepan; heat to boiling point. Pour into mugs. Serve with cinnamon sticks.
Saute green pepper and onion in butter. Mix all ingredients together and put in covered baking dish. Top with cheese. Bake at 350° in covered dish for 45 to 60 minutes, until set.
Beat sugar and vinegar until clear. Cool and pour over the remaining ingredients. Let set for at least 4 hours before serving.
On a dinner plate, combine oil, Italian seasoning, paprika and salt. Add potato wedges, turning to coat with mixture; arrange in a spoke-like fashion, cut sides down. Cook, covered with wax paper, on High for 4 to 5 minutes, until tender; rotate each wedge halfway through cooking. Sprinkle with Parmesan cheese. Let stand 3 minutes. If you like, serve with catsup or tomato sauce. Makes 1 serving.
Cream butter. Add brown sugar. Add egg. Combine 2 1/2 cups flour, soda, salt and spices. Add to creamed mixture alternately with applesauce, beginning and ending with flour. Drench raisins and nuts with remaining 1/2 cup flour. Fold into batter. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes.
Stir ingredients together. Pour into 9 x 13-inch baking pan; sprinkle with salt and pepper. Bake at 350° for approximately 45 minutes or until light or medium brown. Let cool slightly and cut into small squares.
Mix beef crumbs, onion, egg, salt, ginger and milk. Shape into balls. Melt shortening in large skillet. Brown and cook meatballs. Remove meatballs; keep warm. Pour off fat. Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar and soy sauce until smooth.
Mix together instant pudding and juice from pineapple. Add Cool Whip. Mix together, then add pineapple, marshmallows and nuts. Make day before and keep in refrigerator.
Using a spoon, cream sugar and butter in a bowl until well mixed. Add flour, salt, egg yolks and milk; mix well. Add lemon juice; mix well. In another bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. Bake at 325° for 1 hour or until lightly browned. Cool. Store in the refrigerator. Yields 6 to 8 servings.
In large skillet or wok, melt butter over medium heat. Add red pepper, celery and asparagus, if used. Stir-fry about 3 minutes. Add zucchini, mushrooms and seasonings. Use more butter, if necessary, and stir-fry 2 minutes longer.
Set cream cheese and Cheddar cheese out to soften. Chop green pepper, pimento and onion real fine. Mix all ingredients together. Roll into log or ball and chill. If desired, roll into chopped pecans.
Mix pudding per directions on box. Mix in Cool Whip and sour cream. Layer vanilla wafers, pudding and bananas in a dish. Sprinkle wafer crumbs on top for looks.
Drain the pineapple. Heat juice. Add marshmallows. Stir until melted. Add dry Jell-O. Stir until dissolved. Cool. Mix pineapple, cheese and nuts. Add to Jell-O mixture. Fold in whipped cream. Chill.
Boil water and sugar; remove from heat and add remaining ingredients and freeze. Serve with 7-Up.