HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 2-quart casserole. Peel, core and thinly slice apples. Place in dish; drizzle with honey. Add cider. Mix sugar, flour and spices in small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Cover casserole with aluminum foil. Bake for 30 minutes. Remove foil and bake an additional 30 minutes. Makes 8 to 10 servings.
Soften cream cheese. Blend all ingredients except paprika. Spread mixture in a 9-inch pie plate. Sprinkle with paprika. Bake, uncovered, at 375° for 25 minutes until lightly browned.
Preheat oven to 350°. Place pork chops in shallow Pyrex baking dish. Salt and pepper to taste. Place 1 tablespoon margarine on each pork chop. Spread 1 tablespoon sugar over each chop. Bake 40 to 45 minutes.
Melt 1/4 cup butter in pie pan in oven. Remove. Mix flour and milk. Beat in eggs, one at a time. Pour mixture over butter in pie pan. Bake at 425° for 25 minutes. Mixture will bake into a shell. Cool slightly. Fill with Cool Whip and fresh berries.
Put in a baking pan (9 x 13-inch, quart-size) the French cut green beans, milk, mushroom soup, salt and pepper. Mix together. Then on top put fried onion rings. Bake for 25 to 30 minutes. Preheat oven to 350°. Serves 10 to 15.
Drain cherries, pour into greased 8 x 8 x 2-inch pan. Save the cherry juice. Cream together sugar and butter. Add milk, flour, baking powder and salt. Pour over cherries. Then sprinkle this mixture over the top: sugar, cornstarch, and salt. Take cherry juice you saved, and measure one cup (if not enough, add water to make one cup). Put in pan, bring to boil. Pour this over the top and bake one hour at 375°.
Sift first 4 ingredients together. Stir in milk powder and marshmallows. Store in airtight container. Use 3 to 4 tablespoons of mix to make 1 cup of cocoa. Keeps up to 6 months.
Mix uncooked Creamettes with soup and milk and refrigerate overnight. Cook and bone chicken; cut in pieces (or 2 to 3 cups ham). Sprinkle top with 1/2 pound Cheddar cheese. Bake in 13 x 9-inch pan 1 hour at 350°. It will solidify if let stand 5 minutes before cutting in squares.
Combine squash, ramps, cukes, peppers and cauliflower. Sprinkle with 1/2 cup salt and let stand in ice water 2 hours.
Mix all ingredients together and cook until it gets thick like catsup. When thick, put in hot sterilized pint jars and seal. Process in boiling water bath for 20 minutes.
The evening before, wash and dry the chicken. Very carefully, stick your fingers between the skin and the meat of the breast. Turn the chicken over and do the same to as much of the back, thighs and legs as you can without tearing the skin. Strip the rosemary leaves from the stems. Finely chop rosemary leaves with the garlic and salt. Push the mixture under the skin and spread it around. Pepper the inside of the chicken. Wrap it in plastic wrap and refrigerate overnight. The next day, unwrap and roast at 350° for 75 minutes or until done.
Grind vegetables, using coarse blade. Sprinkle with 1/2 cup salt; let stand overnight. Rinse and drain. Combine sugar, seasonings, vinegar and water; pour over vegetable mixture. Heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Makes 8 pints.
Put first 4 ingredients in large kettle on medium flame. Stir constantly. Boil 5 minutes. Add butter and chopped nuts. Cook (boil 5 minutes). Test to soft ball. Let stand 5 minutes. Beat until it pulls away from side. Put teaspoonful on wax paper. Can wrap in Saran Wrap.
Cream together oleo and sugar. Add pineapple and pecans to oleo and sugar; mix well. Lay 6 graham crackers on foil. Put mixture on crackers "thick." Add 6 more crackers, then mixture; do this 4 or 5 more times. Then use the rest of mixture to ice the top and sides. Wrap the foil around the cake. Freeze for 48 hours before using. Slice as needed. Put back in freezer. Will keep indefinitely.
Brown beef and put in baking dish. Saute onions and celery. Add rice and soups; mix well. Bake at 350° for 1 hour.
Crumble shrimp. Mix all ingredients and refrigerate for at least 1 hour. Serve with crackers.
Peel and dice potatoes. Brown beef in skillet. Mix onion into beef and cook until done. Mix potatoes into beef and onion until potatoes are done. Pour ingredients into baking dish. Sprinkle grated cheese on top. Heat in 325° oven for 35 to 40 minutes. Serves 8.
Boil chicken. In a skillet, saute onion and green pepper until tender. Stir in chicken broth, brown sugar, vinegar and soy sauce. Stir in 2 tablespoons of cornstarch for thickening. Stir and cook until thick. Then stir in chicken. Serve with hot rice.
Sift dry ingredients, then add the milk and cracklings. Form into small long rolls on a baking sheet and bake 20 minutes in oven until brown.
Combine all ingredients and bake 350° for 20 to 30 minutes. Try stewed tomatoes instead of corn for a tasty alternative.
Saute for about 5 minutes in oil the cabbage, onion, pepper and celery. After sauteing for 5 minutes, add tomatoes, sugar and salt and pepper. Cover and cook slowly for about 15 to 20 minutes.
Sift dry ingredients together. Work the shortening into the dry mixture. Dissolve the yeast in the cup of sweet milk, then add the beaten egg yolks to the milk mixture and add to the dry ingredient mixture. Place in a bowl in the refrigerator overnight. The next morning, beat the egg whites stiff and add the sugar cinnamon to this. Divide the dough into 3 equal portions. Roll out 1/4-inch thick and spread 1/3 of the filling on each. Roll up jelly roll fashion. Place seam down on cookie sheet in the form of a crescent. This makes 3 crescents. Let stand exactly 1 hour and bake 40 minutes at 345°.
Dissolve yeast in warm water in a small bowl or cup; let stand 5 minutes.
Combine dry ingredients in a large bowl. Mix liquids and add dry ingredients and beat until smooth. Mix in nuts, dates and raisins. Grease and flour 4 (1 pound) coffee cans. Divide between cans. Place on lower oven rack and bake 1 hour at 325°. Let cool. Remove from cans. Freeze or serve.
Dissolve gelatin in boiling water. Add cold water to orange concentrate to make 2 cups. Stir into gelatin mixture. Stir in lemon juice and vanilla. Chill until thick as unbeaten egg whites. Spoon out 1 1/2 cups into a large bowl of mixer. Set aside.
Mix salad dressing and seasoning in large bowl until well blended. Stir in potatoes and onion to coat. Divide potato mixture evenly among six 12-inch square pieces of heavy-duty foil. Seal each to form packet. Place foil packets on grill over medium-hot coals (coals will have slight glow). Grill, covered, 25 to 30 minutes or until potatoes are tender. Makes 6 servings.
Preheat oven according to Jiffy mix. Mix according to Jiffy directions. Place the butter or margarine in a baking pan and set in the preheated oven. Let butter or margarine melt. When melted, make sure the entire pan is covered with melted butter. Pour the excess butter or margarine into the corn bread mixture and stir until mixed in. Pour mixture in the baking pan and cook according to Jiffy directions.
Cook celery, onion and bell pepper with margarine over low heat until tender. Cook rice and beef consomme until tender. Add remainder of cooked ingredients.
Place nuts in food processor and process at medium speed using momentary action to coarsely chop. Set aside. Place bananas in food processor and process until mashed at medium speed. Remove and set aside.
Combine all ingredients, except meat, and mix well. Add chicken to marinade and refrigerate for 24 hours. Keep turning mixture for best results, at least 4 to 6 times. Barbecue over mesquite coals for best results. Cook 5 to 8 minutes on each side, being careful not to overcook. Use remaining marinade to baste while cooking. Remove to a cutting board and slice.
Grind bologna, cheese and eggs. Add pickle relish. Add mayonnaise and stir well. Add sugar to desired taste.
Cook broccoli according to package directions. Drain well. Place in one-quart casserole. Blend together soup, milk, salt and pepper. Stir into broccoli. Combine crumbs and butter or margarine; sprinkle on top of casserole. Bake in 350° oven for 30 minutes or until heated through. Serves 6.
Mix cookie crumbs with melted butter. Press into a 9 x 12-inch cookie pan. Spread soft ice cream on top of cookies. Freeze until firm.
In a large bowl, combine all-purpose flour, baking soda and salt. In another bowl, combine whole wheat flour, buttermilk and molasses, adding this to the other flour mixture. Mix well and stir in raisins. Pour into well-greased 11.5 ounce coffee cans. Bake at 350° for 45 to 50 minutes or until tested done. Yields 2 loaves.
Mix pudding with milk; fold in Cool Whip. Line a 9 x 13-inch pan with graham crackers. Spread 1/2 of pudding mixture over crackers. Lay another layer of crackers over pudding. Top with rest of pudding mixture. Put another layer of crackers on top. Pour frosting over all. Spreading to cover cake. Refrigerate overnight.
Cream together with 1/2 package of chipped beef (chopped). Top and cover with 1/2 package of chipped beef over the ball. Make day before using.
Preheat oven to 325°. Have a 10-inch Bundt pan lightly greased and floured.
Sift flour, baking powder, soda and salt. In large bowl, beat butter and sugar until fluffy. Mix in eggs, milk, orange juice and peel. Stir until blended. Gradually stir in flour until blended. Fold in blueberries and nuts. Spoon batter in pan. Bake 1 hour or until done at 350° in 9 x 5 x 3-inch pan, greased and floured. Cool; wrap in foil overnight before icing.
Butter and flour a 9-inch round cake pan. In saucepan, heat butter and corn syrup until butter melts. Stir in chips. Stir until melted. Add sugar and egg, blending well. Add vanilla, flour and nuts. Bake at 350° for 30 minutes or until tested done. Cool in pan for 10 minutes, then turn out on rack.
Beat together eggs, oil, sugar, zucchini and vanilla. Add sifted dry ingredients. Bake in 2 greased and floured loaf pans at 350° for about 50 minutes (325° in glass pan).
Combine ingredients. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, until okra is tender.
Cream first 4 ingredients well. Sift dry ingredients together. Add dry ingredients to creamed mixture until all is incorporated. Cover dough with plastic wrap and refrigerate at least 1 hour. Preheat oven to 375°. Roll dough into balls the size of walnuts or slightly smaller. Place on greased cookie sheet at least 1 inch apart. Bake 6 to 8 minutes until very lightly browned; do not overbake. Let cool slightly on pan, then remove to rack. Makes 5 dozen.
Break croissants into bite-size pieces. Blend together half and half, sugar, vanilla and eggs. Place croissant pieces in buttered 13 x 9-inch baking dish. Pour liquid mixture over the croissants and let sit for 30 minutes. After rest of 30 minutes bake pudding in a 350° preheated oven for 35 minutes.
Combine the first 9 ingredients; mix well. Shape into 1-inch balls. In a 3-quart Dutch oven, saute meatballs until browned; drain and set aside. Blend flour in hot drippings, stirring until smooth. Cook over medium heat for 1 minute, stirring.
Combine everything and simmer, uncovered, 5 to 6 hours or until the meat has all become tender and shredded. You may have to add a little water at the last. It should not be runny. Stir often.
Put through a food chopper zucchini, onions and peppers. Add 5 tablespoons salt. Put in a crock jar and let stand overnight. The next day rinse and drain well. Bring to a boil the next 7 ingredients. When it starts to thicken, add vegetables and simmer for 32 minutes. Put in sterile jars and seal. Makes 5 or 6 pints. Very good!
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine cream cheese and 1/2 cup sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. Toss apple with combined 1/3 cup sugar and 1/2 teaspoon cinnamon. Spoon mixture over cream cheese layer; sprinkle with pecans. Bake at 350° for 1 hour and 10 minutes. Loosen cake from rim of pan. Cool before removing rim. Chill.
Chop unpeeled zucchini, shallots and garlic. Put all three in heavy frying pan. Cook for 10 to 20 minutes. (Stir to keep from burning; you don't want to brown.) Put all ingredients in blender and blend. Add cream. Serve hot with croutons or cold with chives. Serves 6 to 8.
Layer half the ham, potatoes and onions in a crock-pot. Sprinkle with salt and pepper. Put on half the cheese. Repeat the layers again. Spoon undiluted soup over the top. Sprinkle with paprika. Cover and cook on low for 8 hours or high for 4 hours.
Thinly slice onion and saute in butter until cooked, not brown. Add milk, corn, thyme, marjoram, salt and pepper. Simmer 1 hour. Peel potatoes and dice. Cook until done but firm; drain and add to soup. Last, add cream. Stir and serve.
Brown hamburger and onion. Season. Peel and slice potatoes. Add 1/3 can water to the vegetable soup. Layer hamburger, vegetable soup and potatoes in casserole dish. Add 1/3 can water to mushroom soup. Pour over ingredients. Bake for 1 1/2 hours at 350° or until potatoes are tender.
Beat together dry cake mix, butter and 2 eggs. Spread into greased 9 x 13 inch baking pan. Beat together cream cheese, powdered sugar (reserve some for top of cake), vanilla and 2 eggs. Pour evenly over batter. Bake at 350 degrees for 30 - 35 minutes. While cake is still warm, sprinkle with reserved sugar.
You will need 8 to 10 (7 ounce) paper or plastic cups. For decorations: Gummy worms and frogs, candy flowers, chopped peanuts and granola.
Mix all ingredients well. Cook over medium heat, stirring constantly, until thick. Cool slightly. Pour into two pie shells. Top with meringue made from the 4 egg whites and brown.
Mix all ingredients except cabbage. Boil cabbage until leaves are soft enough to separate from cabbage head. Cut out hard stem from leaf. Put stuffing in cabbage leaf and roll; secure with toothpicks. Sprinkle each layer with cinnamon and lemon juice. Pour 1 large can of tomato juice plus juice from the can of tomatoes over cabbage rolls. Cook slowly in oven for 2 hours. These can be frozen for later use.
Put chopped onion into a frypan with butter. Add pepper and salt. Stir. Add milk and bread crumbs; simmer over medium-low heat until sauce thickens a little. Serve over chicken or fish.
Mix together flour, granulated sugar, soda, salt, egg, fruit and juice. Put into greased 9 x 13-inch pan. Mix together brown sugar and walnuts. Sprinkle on top. Bake at 350° for 30 minutes. Serve with whipped cream.
Dissolve jello in 2 cups boiling water. Add juice from pineapple. Blend cream cheese with small amount of pineapple juice. When jello begins to congeal, add pineapple, cream cheese, celery, nuts, salt and whipped cream. Mold.
Freeze cookies for 3 hours. Heat oil in a deep-fryer to 350°. Fix a sheet pan with paper towels for draining. Mix pancake mix and water and stir until smooth. When smooth, get cookies and dip each cookie, one at a time, into batter and make a smooth thin coat completely around the cookie. Place cookie in heated oil. Fry on both sides, turning over once until golden brown. Remove cookie from oil with metal tongs and drain on paper towels. Sprinkle with confectioners sugar. Cool slightly before serving.
Combine all ingredients except 1 cup nuts to roll balls in. Refrigerate. Makes 2 small balls.
Peel and shred white and sweet potatoes (enough to make 3 cups potatoes). Add onions, 1 tablespoon margarine, salt and pepper. Place in a microwave-safe dish; add water and cover. Microwave on High 5 to 6 minutes. Rotate dish every 2 minutes. Stir and set aside. When cool enough to handle, shape and press into 2 x 3 1/2-inch patties. Melt 1 tablespoon margarine in a nonstick pan and fry hash browns over medium heat until golden brown on both sides. Serve immediately. Yield: 3 to 4 servings. Approximately 145 calories per serving.
Brown the ground chuck and sausage; drain. Add the cheese. Stir until melted. Add the Worcestershire sauce, oregano, garlic salt and pepper. Spread on party rye and freeze on cookie sheet. Bake at 350° for 10 to 15 minutes.
Grease a nine inch square baking dish or pan. Preheat oven to 350°. Into a large bowl, sift flour, sugar, 2 Tbsp. cocoa, baking powder and salt. Stir in milk, melted margarine and vanilla. Blend in walnuts. Spread in greased dish. Sprinkle brown sugar and 1/4 c. cocoa over batter in dish. Pour hot water over entire batter. Bake 35 - 40 minutes, or until batter is set and sauce bubbles. Let cool before slicing. (It makes its own chocolate sauce.) Enjoy with vanilla ice cream or whipped cream. Serves six.
Mix dry ingredients in large bowl. Work in Crisco with fingers until well blended. In another bowl, beat egg, buttermilk, sour cream and sugar. Stir into dry ingredients until well blended (it will be sticky!). Scrape out on well floured board. Sprinkle with flour and gently knead in more flour, if needed, so it can be easily handled. The less flour, more tender Kringla. Cut off a chunk and roll into a "pencil" 6-inches long. Form into an 8 shape. Bake on greased baking sheet (on bottom shelf) in 500° preheated oven, until bottom is light golden brown. Change to top shelf and broil them until touched with color. Watch carefully (take the phone off the hook!). The hotter the oven, the quicker it becomes a tender Kringla.
Saute onions, celery, pepper and garlic in butter. Add shrimp, salt and cayenne pepper until shrimp is opaque. Stir in flour, cheese and half and half, cook until cheese melts. Stir in cooked fettucini and mix. Spoon into a 9 by 13 inch baking dish. Bake at 350° for 20 minutes. This can be made and frozen.
Mix ingredients together. Put cucumbers in jars. Pour mixture 1/2-inch from top. Seal jars. Put in hot water bath for 20 minutes.
Preheat oven to 375°. Line pie shell with aluminum foil and fill with pie weights or dried beans. Bake pie shell for 10 minutes. Remove weights and bake for 10 minutes longer or until brown. Set aside to cool.
Beat eggs and then add the sugar. Mix well. Add Karo syrup. Mix. Add pecans and mix well. Add butter, vanilla and salt. Mix. Pour into unbaked pie shell. Bake at 325° for 45 minutes to 1 hour.
Pour oil into iron frying pan or hot wok, coating sides until bottom is covered with oil. Add garlic and onion; stir-fry 1 minute. Stir in zucchini and yellow squash. Cook 2 to 3 minutes or until crisp-tender. Add tomatoes (optional), salt and pepper. Stir well. Sprinkle cheese over vegetables, stirring just until cheese melts. Yields about 6 servings.
Melt cream cheese in double boiler. Add all other ingredients. Heat until bubbly. Serve in chafing dish with assorted crackers or fresh vegetables.
Mix and blend sugars and shortening into a cream. Beat eggs slightly. Add eggs and vanilla to creamed mixture. Sift together flour, baking powder, soda and salt. Add to previous mixture and blend. Add oatmeal, corn flakes and coconut. Mix by hand. Drop by teaspoon on cookie sheet. Bake 10 minutes at 350°. Bake less, if you wish them to be chewy.
Brown ground beef in skillet; drain. Combine beef, beans, soup, water, salt and pepper. Pour into a 1 1/2-quart casserole dish. Combine mashed potatoes and 1/2 can onions. Spoon potato mixture in a mounded ring around top outer edge of casserole. Bake, uncovered, at 350° for 25 minutes. Top potatoes with cheese and remaining onion. Bake another 5 minutes. Makes 6 servings.
Mix together until soft. Add walnuts and mix for crunch. Serve with apple slices or crackers. Make it thinner and stuff celery or top cucumbers.
Thoroughly cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Cover and chill for 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness*.
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain potatoes and mash. Add 1/4 cup Parmesan cheese and next 4 ingredients. Beat at medium speed of an electric mixer just until mixture is smooth. Stir in egg substitute.
Spread peanut butter between Ritz crackers and dip into melted white chocolate. Cool. This is a very good cookie.
Cook onions in butter in saucepan until tender. Stir in remaining ingredients. Simmer 5 minutes; stir often.
Cream cheese and butter. Add sugar and eggs. Mix well. Add flour, then milk. Stir in lemon juice and peel. Pour into graham cracker shell. Bake in 350° oven for 35 minutes. Cool before adding glaze.
Add flour, about 3 cups. Roll out. Dough will be sticky. Chill dough in refrigerator and it is easier to work with.
In bowl, beat egg whites and water until fluffy. Add nuts to bowl. Combine sugar, salt and cinnamon. Pour over moist nuts. Generously butter baking sheet. Place nuts on sheet and separate them. Bake at 300° for 1 hour.
Grease a 2-quart casserole dish. Slice unpeeled eggplant in 1/2-inch slices. Melt shortening in skillet and brown eggplant. Remove eggplant and then saute beef until it crumbles and loses its color.
Butter a 9 x 11-inch baking dish. Mix all ingredients except corn flakes together. Place in dish. Crumble corn flakes over all. Bake at 350° for 30 to 45 minutes.
In a medium bowl, thoroughly blend crumbs, margarine and sugar. Press on bottom and sides of a 9-inch pie plate. Chill 1 hour.
Brown hamburger, onion and pepper in skillet. Drain. Add rest of ingredients. Cook until liquid is absorbed by rice.
Fill 9 x 13-inch baking dish 1/2 full of potatoes. Add salt and pepper. Sprinkle flour over potatoes. Pour milk over potatoes. Lay pork chops on top of potatoes; salt and pepper. Cook at 400° for 1 hour. Turn pork chops once during baking time.
In a large saucepan, combine sugar, vinegar, salt, mustard seed and celery seed. Bring to boiling, stirring just until sugar dissolves. Remove from heat. Add cucumbers and onions. Cool. Put in container. Chill in refrigerator 24 hours to 1 month. Makes 7 cups.
Add a small amount of water at a time until consistency of bread dough. It will not be more than 1/2 cup. Add food coloring, preferably to the water, before mixing. Store in an airtight container or plastic bag.
Cook sugar and milk together and let boil hard for 9 minutes. Remove from heat and stir in remaining ingredients. Beat until well blended. Pour into buttered pan and let cool completely.
Combine cream cheese and dip in small bowl; mix with electric mixer until smooth. Spread mixture into bottom center of dinner plate. Make day before and refrigerate or put in freezer. Brown beef and drain. Combine beef with taco seasoning and water. Simmer about 10 minutes; cool to room temperature or in refrigerator. Put mixture on top of cream cheese mixture and top with lettuce pieces. Top with tomatoes and cheese. Serve with bag of Tortilla Chips.
Pare apples and arrange in 9-inch pie shell. Mix 1/2 cup sugar with cinnamon. Sprinkle over apples. Sift 1/2 cup sugar with flour. Cut in butter until crumbly. Pour over apples. Bake in hot oven for 40 to 50 minutes.
Boil 5 cups potatoes, carrots and garlic. Reduce to gentle boil, uncovered, for 30 to 35 minutes, or until tender. Drain well. Add milk, butter and salt. Mash until vegetables are smooth. Some small lumps of carrots may remain.
Beat together pudding mix and milk; set aside. In another bowl, put powdered sugar, Spry and vanilla; beat well. Add and mix in the pudding mixture. Ice your cake.
Separate eggs. Add salt to egg whites and beat until stiff. Beat egg yolks until stiff. Add sugar, gradually beating. Add lemon juice and beat once more. Fold in egg whites and flour. Do not beat. Pour in ungreased pan. Bake 1 hour. Cool before removing from pan.
Thaw potatoes before mixing, they mix better. Mix the first 8 ingredients and put in a 9 x 13-inch buttered casserole. Put 1/4 cup melted oleo and crushed potato chips over the top. Bake 1 hour at 350°. I've served this to the branding crew and also to guests and everyone loved it!
Mix all ingredients and pour cold on onions and cucumbers. Put in refrigerator and stir once each day for three days. Keep in refrigerator, in glass container.