HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange the apples in a microwave dish. Stir together caramel topping, water and lemon juice. Pour over apples. In a small bowl combine flour, sugar and cinnamon. Cut in butter, until the mixture looks like coarse crumbs. Sprinkle over apples. Cook for about 10 to 14 minutes or until apples are tender.
Bake potatoes until tender; cut in halves and scoop out insides. Set aside skins; mash insides and add sour cream, chives, butter and enough milk to make stiff consistency. Season with salt and pepper to taste. Pile mashed potato mixture back into skins; place in baking dish and return to oven. Bake at 425° for 20 to 25 minutes. Place cheese on top; sprinkle with paprika and heat until cheese melts, 2 to 3 minutes.
Remove center of cabbage, leaving outer leaves to form a shell. Shred cabbage removed from center. Combine with pineapple, grapes, cucumber and enough Miracle Whip to moisten. Chill; fill cabbage shell. Makes 6 to 8 servings.
Heat oven to 350°. Combine all ingredients and beat vigorously 1/2 minute.
Preheat oven to 325°. Spray 2-quart casserole dish with vegetable spray. Slice unpeeled apples. Arrange apple slices in bottom of dish. Sprinkle with lemon juice and cinnamon. In a medium bowl, combine the flour, brown sugar and oatmeal. Cut in the margarine with a fork until the mixture is crumbly. Spread over the fruit. Bake 40 minutes or until the apples are tender.
Combine sugar, ginger, garlic, soy sauce and pineapple juice; heat and stir until sugar is dissolved. Pour marinade over meat in glass or stainless steel bowl. Cover tightly with plastic wrap. Refrigerate at least overnight. These are better when allowed to soak for 2 to 3 days. Alternate pieces of meat with mushrooms, pineapple, onions and peppers on skewers or long bamboo sticks. Barbecue or broil to desired doneness. Marinade can be heated and thickened with cornstarch and water to use as dipping sauce for meat.
Roll out biscuits on a floured board. Place 2 or 3 tablespoons apple filling on each biscuit. Fold over and seal edges. Place in hot pan with just enough grease to cover bottom. Fry until golden brown.
Measure 6 cups water into pan. Add cloves and cinnamon and heat to boiling. Remove from heat. Add tea. Cover and steep for 10 minutes. Strain and set aside.
If pudding is in the mix, add 1/4 cup oil. Beat 4 minutes.
Dissolve yeast in warm water. Add salt, 1/2 cup sugar, shortening and beaten egg, mixing together. Stir in flour gradually until smooth. Mixture does not have to rise. Break into pieces the size of an egg and roll out in 1/4 inch thick rounds. Deep fry. Dust with sugar and cinnamon. Makes 20 ears.
Preheat oven to 400°. Grease pie plate. Put crumbled bacon, cheese and onion on bottom of pie plate. Mix remaining ingredients in blender for 1 minute and pour over top. Bake 30 minutes.
Cook apples well done. Sweeten to taste. Spread softened margarine	in a casserole dish. In a bowl, mix sugar and flour. Add milk and whip until all lumps are out. Pour over margarine.	Pour apples in and spread evenly. Bake at 350° for 40 to 45 minutes or until done. Crust will rise to top.	Serve with vanilla ice cream or Cool Whip. If you like cinnamon add a little to the cooked apples.
Measure vanilla and soda, but do not mix. Set aside. Cook sugar, Karo, and water over low heat until mixture reaches hard ball stage. Add butter and peanuts. Cook until golden brown. (Watch carefully. Burns easily at this point.) Remove from heat. Add vanilla and soda all at once and stir quickly. Turn into well buttered cookie sheet. Cool and break into pieces. Store in airtight container.
Place salmon in greased shallow pan. In saucepan, melt butter and add seasonings; spread over steaks. Sprinkle 1 teaspoon grated onion over each steak. Bake at 375° to 400° for 30 minutes, turning once.
Put into 3 1/2 to 5-quart slow cooker in order given. Cover and cook on high for 8 hours. With wire whisk, stir until meat is shredded. Serve on hard rolls or burger buns.
Saute onion, tomato and garlic in olive oil. Add turmeric, clams, clam juice and white wine. Cover and cook 5 minutes. Add shrimp, crab and cayenne. Cover and cook on high until clams open, plus 2 extra minutes.
Cream together sugar and salt. Mix yeast with warm water; set aside. Sift flour; sit it aside. Add boiling water to sugar and salt mixture; stir until Crisco is melted. Add cold water, then add yeast mixture. Stir until well blended. Stir in flour just until it is well mixed. Put in bowl that has airtight lid. Put in refrigerator overnight. Knead a few times when ready to bake. Roll in small balls and place on a cooking sheet sprayed with Pam, about 2 inches apart. Bake at 450° until brown. Brush with melted margarine.
Saute onion in margarine until tender. Add carrots and chicken broth. Cover and simmer until carrots are tender. Add remaining ingredients except spinach. Bring to a boil and simmer until potatoes are tender, about 15 to 20 minutes. Add spinach. Heat thoroughly. Yield: About 9 cups. Per Serving: Calories: 79. Carbohydrate: 14 g. Protein: 3 g. Fat: 1 g. Sodium: 156 mg. Exchanges per Serving: 1 starch/bread.
Mix ingredients well. Add 3/4 teaspoon curry powder. Pour into unbaked pastry shell. Use "Can't Fail Crust" but omit the sugar and add 1 teaspoon oregano leaves. Bake at 350° for 35 to 40 minutes.
Shape meat into thick patties and season to your taste. Cook in skillet until almost done. Remove patties and save half of the fat in the skillet. Add soup mix and stir in fat until well mixed. Add patties and simmer 5 more minutes. Mix in sliced mushrooms.
Stir together flour, sugar, baking powder and salt. Beat eggs. Blend in oil, vanilla and milk. Add liquid ingredients to dry ingredients. Stir quickly, just until moistened. Fold in berries. Spoon into well-greased 2 1/2-inch muffin cups. Bake at 400° for 25 minutes. Remove to wire rack. Serve warm.
In a saucepan sprinkle the gelatin over the cold water. Add 1/3 cup of sugar, salt and egg yolks. Heat until the gelatin dissolves and the mixture thickens. Do not boil. Cool until the mixture mounds; add cognac and creme de cacao. Beat the egg whites until stiff and gradually add 1/3 cup sugar. Whip 1 cup of cream and gently fold all three together and turn into crust and chill.
Layer tomatoes and cheese in shallow dish. In small jar with a tight lid, place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese. Cover and refrigerate several hours, occasionally spooning dressing over tomatoes salad.
Mix all ingredients and form into balls about 2-inches round. Place in baking dish. Microwave on High 10 to 12 minutes covered with wax paper. May be baked in oven at 375° until done. Top with catsup last few minutes of cooking, if desired.
Mix hot water with Jell-O. Add pineapple and cream cheese. May add chopped nuts. Chill in refrigerator.
Combine cucumbers, onion and green pepper in large bowl. Add sugar, vinegar, salt and celery seed; mix well. Cover and store in refrigerator 24 hours before serving. Pickles will last for several weeks. Makes 12 servings. May try different spices, garlic, dill, oregano or hot sauce to add a creative flavor.
Scald cabbage. Combine ground beef, sausage, salt, pepper, garlic salt and meat tenderizer. Mix with rice.
Brown meat on low flame in very little oil. Do not fully cook meat. Slice green peppers 1/2 to 1 inch wide lengthwise. Add peppers and onion to meat mixture. When peppers get a little soft, throw in remaining ingredients, except the wine. Let simmer for about 1/2 hour; add the wine. If mixture gets a little dry, add water.
Place apples in baking dish and cover with 1 cup of sugar. Sprinkle with cinnamon. Mix butter, oatmeal, brown sugar, flour, baking soda and baking powder. Spread this mixture over apples and bake at 325° for 45 minutes. Add some extra butter to make it juicier.
Bake cake by directions on package, using 2 round layers. Mix Cool Whip and 1 1/2 package of frozen coconut, sour cream and 1 cup sugar. Split the two layers of cake and spread icing between each layer, on sides and top. Top with remaining coconut.
Sausage should be at a spreadable temperature. Blend with Tabasco. Combine biscuit mix and oleo with a fork until crumbly. Mix in water or milk as package directs. Roll dough into a rectangle; spread sausage evenly and roll-up. Wrap and store in freezer or refrigerator. Cut into slices when 1/2 frozen or very cold. Bake on ungreased cookie sheet at 375° for about 15 minutes. Yield: About 50 cookie size pinwheels.
Combine the first 5 ingredients; mix.	Add the remaining ingredients. Store in covered container in refrigerator. Will keep for about 6	weeks.	To use, do not mix, just fill greased muffin pans about 2/3 full. Bake for about 20 minutes at 400°.
Mix yeast with warm milk, then add salt, sugar, oil and eggs. Mix real good. Lastly, add flour. If dough is too soft, add more flour. If too stiff, add a little water. Let rise to top of bowl; take spoon and work it down. Put on floured waxed paper. Get a small amount and shape into rolls. Put in greased pan. Let rise again. Bake in a 375° oven until brown.
Combine ingredients and pour into well-greased loaf pan. Bake at 350° for one hour.
Slice boneless chicken breast. Season with salt, pepper and dust with flour. Panfry in butter and oil, just to light brown (do not overcook). In large baking dish, place chicken, then a slice of Prosciutto. Sprinkle with Parmesan cheese. Dribble with chicken stock. Bake for 10 minutes at 350° until cheese melts and slightly browns.
Cook carrots until tender. Drain. In a medium skillet, melt butter. Stir in mustard and brown sugar. Cook and stir until sugar is dissolved. Add carrots. Cook and stir until carrots are glazed and reheat if they have cooled. Stir in snipped parsley if desired. Makes 8 servings.
Drain peas and place in bowl. Add celery and eggs to peas. Add mayo, then add salt and pepper to taste.
Mix cake mix according to directions. Fill paper cups 2/3 full of mixture. Mix cream cheese, egg and sugar. Add chocolate chips. Place 1 teaspoon of mixture on top of chocolate mixture. Bake according to directions.
Melt butter in pan. Let pan cool before pouring in batter. Add next 4 ingredients in mixing bowl. Mix well. Pour in pan with margarine, then add peaches on top of batter. Bake in 350° oven for 1 hour or until done.
Mix cream cheese, sour cream, green chilies, black olives, Cheddar cheese, green onions and seasoned salt; spread on each shell. Roll up tight. Chill before serving. Slice into 1/2-inch pieces. Serve with salsa.
Cook zucchini; drain. Cook carrots and onion in 4 tablespoons oleo. Stir in soup, sour cream and zucchini. Put in greased 1 1/2-quart casserole and top with 1 cup crushed croutons with oleo, melted. Bake at 350° for 35 minutes.
Grease and flour a 12 pizza pan, then press the dough into it. Bake at 350° for about 15 minutes, or until golden brown.
Beat eggs. Add sugar and beat well. Beat in oil and vanilla. Stir in zucchini and pineapple. Sift dry ingredients and spices. Stir in mixture. Add nuts. Pour into two greased and floured loaf pans. Bake at 350° for 45 minutes.
Combine first 5 ingredients in a small bowl; mix well. Place roast in a large shallow dish; pour marinade over top and cover tightly. Marinate in refrigerator 12 to 24 hours, turning occasionally. Remove roast from marinade and set aside. Prepare charcoal fire in smoker and let burn 10 to 15 minutes. Place water pan in smoker and fill with water. Place roast on food rack. Cover with smoker lid and cook 6 to 7 hours, refilling water pan and adding charcoal as needed. Remove roast from food rack. Let stand 10 minutes. Slice roast thinly to serve.
Combine all ingredients and press into greased jelly roll pan. Bake at 325° for 20 minutes. Watch that it doesn't burn. These remind you of the Sesame Crunch candies you buy in the store.
You will also need 6 1/2 cup mold, sprayed with Pam.
Coat steak with flour, salt and pepper. Brown in small amount of shortening. Mix soup, onions, bouillon cubes and beef broth. Stir well. Place in crock-pot. Add meat. Cover and cook on low for 5 to 6 hours until broth thickens and steak is tender.
In large bowl, mix soup, mayonnaise, lemon and salt until blended. Add chicken, rice, celery and onions. Grease a 2-quart casserole (larger for a double party size). Place well-drained broccoli at bottom; add 1/2 of chicken; sprinkle with 1/2 the almonds; add the remaining chicken. Sprinkle with bread crumbs and margarine around edge of the casserole and remainder of almonds in center. Bake at 350° for 35 to 45 minutes or until bubbly. If making ahead, add crumbs and almonds at time of baking.
Scald milk and pour over 1 cup soft bread crumbs. Mix in other ingredients and bake at 375° for 45 minutes.
Cook chicken; cool and remove from bone. Line bottom of large casserole dish with chicken. Mix soup, broth and sour cream. Pour over chicken. Top mixture with crushed Ritz crackers. Melt margarine and pour over crackers. Bake at 350° for 30 minutes.
Preheat oven to 375°. Saute scallions in butter until soft. Put frozen spinach in frying pan with scallions; cook until spinach is thawed and all water has evaporated. In a measuring cup, put 3 eggs, then add cream or milk until liquid reaches the 1-cup mark. Put spinach and onion mixture in a bowl; add a pinch of nutmeg and salt, then add liquid and 1/2 of Swiss cheese. Take pie crust; put in oven for 5 minutes to firm up. Put rest of cheese in pie crust, then pour spinach mixture. Bake for 35 minutes, or until a toothpick is dry when taken out.
Brown chuck and onion; drain. Boil spaghetti (small amount) in water with 1 tablespoon garlic oil, do not drain. Combine ground chuck, spaghetti, tomato sauce, tomato soup, chili powder, salt and ginger to taste. Add beans, if desired.
Mix together. Add (raw) ground beef. Rinse V-8 juice can with 1/3 cup water. Bring to a boil. Simmer until potatoes are done.
Place chicken in baking dish. Add cheese. Pour soup over top of chicken. Top with Stove Top dressing (dry). Pour melted butter over top. Bake for 1 1/2 hours in oven at 300° or 5 to 6 hours in crock-pot on high.
Beat eggs. Add sugar, salt, corn syrup, margarine and pecans. Pour into a 9-inch pie shell. Bake in 350° oven for 50 minutes or until knife comes out clean.
Break pasta in half and cook in boiling water for 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water. Drain well. Combine pasta mixture, chicken, red bell pepper, green onion and cucumber. Set aside.
Lay 1 container of crescent roll dough in bottom of 9 x 13-inch pan. Mix together eggs, cheese and meat. Spread on top of dough. Place second roll of dough on top. Drizzle melted butter on top. Bake at 350° for 30 minutes.
Mix well. Chill 4 hours and roll 1/2-inch. Cut.
Mix first 7 ingredients together. Pour into unbaked pie shell and bake at 325° for 1 hour.
Sprinkle cheese evenly over bottom of crust. Top with crabmeat. Sprinkle with chopped onion. Combine eggs with milk, salt, lemon juice or peel, and mustard. Pour over crabmeat, top with sliced almonds. Bake at 325° for 45 minutes or until set. Remove and let stand for 10 minutes.
Preheat oven to 325°. Spread a single layer of crackers on a buttered cookie sheet; set aside. In a saucepan, heat butter and sugar until creamy and bubbly. Pour butter mixture over crackers. Bake approximately 10 minutes or until mixture bubbles up. Let cool. Melt the chocolate chips. Spread over cooled toffee. Sprinkle with nuts, if desired. Let cool. Cut into pieces.
Combine all ingredients except nuts. Beat 4 minutes at medium speed. Stir in nuts. Spread evenly in a buttered 9-inch pie pan. Double this recipe and bake in 8 1/2 x 12 x 2-inch pan. Pie will puff and then fall. Bake at 325° for 35 minutes.
Melt margarine. Mix sugar, flour and milk in a different bowl. Then pour it on the butter. Don't stir the dish up after putting everything in the dish. Then put the peaches in and sprinkle sugar over the top and cook for about 1 hour.
Cook as many beets as you plan to eat. Skin and dice into a saucepan. For 4 people, put them in a saucepan; add butter, sugar, vinegar and slightly thicken with flour or cornstarch. Bring to a boil and serve.
Cook shrimp until pink and tender; drain and cool. Make alternate layers of shrimp and onion rings in a container with a lid that seals tightly. Mix all remaining ingredients; heat to a quick boil and pour over the shrimp and onions. Seal and refrigerate overnight or at least for 6 hours. Drain and serve.
Cut round steak into small strips; brown and pour off fat. Add all ingredients and simmer 30 minutes on medium heat. Serve over rice.
Heat oven to 350°. Cook macaroni. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in cheese until melted. Drain macaroni. Gently stir in cheese mixture. Pour into ungreased 2-quart casserole. Bake 25 minutes. Makes 4 servings.
Heat oven to 350°. Combine rice, milk, eggs, brown sugar and butter in casserole. Place casserole in baking pan. Fill pan with enough water to go 1/2 way up side of casserole. Bake for 30 minutes. Remove from oven. Stir in raisins and vanilla. Sprinkle with nutmeg. Return to oven. Bake for 30 minutes. Serve with whipped cream.
Mix 1 1/2 cups applesauce with each box of jello. Layer graham crackers and jello mixture. The red and green layers make a pretty dessert. Top with Cool Whip.
Peel and cut	potatoes into quarters. Combine other ingredients in a bag. Moisten potatoes in water and shake in a bag. Melt margarine in 9 x 13-inch pan. Place potatoes in pan and bake at 375° for 1 hour, turning 1 time.
Mix and store in airtight jar in refrigerator. Serve over block of cream cheese with crackers or bagel chips. This will keep a long time.
Mix all ingredients together. This can be used on fish or shrimp. It can also be used for onion rings or chicken. Dip in batter, then roll in a meal and flour mixture and fry.
Combine first 6 ingredients; blend well. Spread about 2 tablespoons cheese mixture on each muffin half. Cut each half into quarters. Garnish with pimento strips, if desired. Place on baking sheets and broil 5 minutes or until crisp. Excellent to make ahead and freeze.
Prepare cake according to package directions. Turn into greased, shallow 3-quart casserole or a 13 x 9-inch baking pan. Combine undrained cherries with remaining ingredients. Pour cherry mixture evenly over batter. Bake at 350° for 1 hour. Serve warm or cold, topped with whipped cream or ice cream, if you like.
Add all ingredients to roasting pan. Cover and cook for 2 1/2 hours at 350°. Stir occasionally. After cooked, mash with a masher. Serve on hamburger buns. Serves several.
Combine soup and evaporated milk. Bring to boil; stir often. Remove from heat; stir in cheese, salad dressing and 1/4 teaspoon salt. Stir until cheese melts. Blend in sherry. Add remaining ingredients; mix well. Turn into 1 1/2-quart casserole. Bake, covered, in 350° oven for 25 minutes. Makes 6 servings.
Bake cake and cool (freeze 1/2 for another time). Cut remaining 1/2 into 1-inch pieces. Line 3-quart serving bowl with 1/2 the pieces. Cover with 1/2 cup preserves, then 1/2 cup strawberries. Spread with 1 cup whipped topping. Repeat with remaining cake pieces, etc. Chill.
Grate cheese; work in margarine. Add other ingredients and mix. Make into 4 rolls. Chill and slice. Bake for 10 to 12 minutes at 375°.
Lightly brown meat; drain fat. Add all ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Can be made in crock-pot. Good luck!
Mix everything together except chicken. After browning chicken with flour, lay in roaster in sauce. Cover and bake 1 hour at 400°. Use gravy over noodles.
Cream together sugars, vanilla, oil and eggs. Add flour, soda and salt into first mixture. Fold in oats and then corn flakes. Drop onto cookie sheet and bake at 350° for 7 to 8 minutes or until light brown. Makes a dishpan full. Good to freeze and serve later.
Mix all ingredients except blue cheese in blender. Crumble blue cheese and stir in last.
Cream sugar and butter; add eggs, one at a time, beating well after each addition. Add crushed wafers and milk; mix well. Blend in the coconut and pecans. Bake in greased and floured tube pan or Bundt pan at 275° for 50 minutes. Bake in 13 x 9-inch pan at 275° for 35 minutes. The top will be soft when done. Let cool before removing from pan.
Drain pineapple and oranges. Combine all ingredients. Chill and serve.
Saute chicken and onion in margarine until lightly browned. Add cut-up broccoli, green pepper and pea pods. Add a small amount of water and steam 7 to 8 minutes. Add mushrooms last and continue to steam until tender. Toss in cooked rice and serve with sour cream.
Cream Cool Whip and strawberry jello. Add crushed pineapple, cottage cheese and chopped pecans. Mix well. Chill for several hours and serve.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread dressing over the onions, sealing it to the bowl; cover. Chill overnight or several hours. Garnish with bacon or shredded cheese. Serves 8.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Mix chicken, Veg-All, soup and water. Pour in butter. Mix Bisquick and milk. Pour over mixture. Bake uncovered 45 minutes. Serves 6.
Cook potatoes according to the Stove Top directions on the box. Layer ham, onion, potatoes, soup and margarine in the crock-pot. Cook for 3 hours on low.
Mix all ingredients together in order except cheese. Pour half of batter in a greased baking dish; add half of cheese. Add remaining batter; cover with cheese. Bake at 350° for 45 minutes or until done. Serves 8.
Mix all ingredients together and beat well in a large bowl. Pour in a well greased 9 x 13 inch cake pan. Bake at 350° about 20 to 30 minutes or until springs back.
Mix all ingredients gently and pile into dessert dishes. Chill at least 1 hour before serving. Serves 4 to 6.
Mix all together. Pour onto floured board, knead for about 5 minutes. Bake at 400° until done.
Mix all ingredients together, except 1 bottle of sauce. Make into balls, using about 2/3 cup of mixture to make each ball. Put meat balls in baking pan. Pour the other bottle of barbecue sauce over meat balls. Cover with foil. Bake at 350° for 45 minutes. Uncover and bake for about 15 or 20 minutes longer. Can be frozen to be used later.
Mix and shape in balls size of walnuts. Roll in more powdered sugar. Store in tightly closed tin. Let age at least 10 days before serving.
Mix sweets and margarine. Add Bisquick. Mix well. Chill at least 1 hour. You can sprinkle flour to keep dough from sticking. Roll and cut on floured board. Pierce top of biscuits. Bake at 400° for 20 to 24 minutes.
Heat oven to 375°. Lightly brush pita breads with Kraft House Italian dressing. Place on cookie sheet. Bake 8 to 10 minutes or until lightly browned. Top each pita with cheese and the listed pizza toppings, as desired. Drizzle with additional dressing. Bake 1 to 2 minutes or until cheese begins to melt. Cut into quarters.
Combine all ingredients, except ham, in crock-pot; stir well. Sprinkle ham over top, pushing half down into beans. Cover and cook on low setting for 4 to 12 hours (on high setting for 2 to 3 hours). Easy to increase. Makes 12 servings.
Place chicken wings in a shallow pan lined with Reynolds Wrap. Mix remaining ingredients and pour over chicken wings. Cook at 325° and turn every 30 minutes until tender and done (usually 1 1/2 hours). I usually make extra sauce for a richer taste and you can boil the chicken wings before they are baked to make them more tender.
Preheat oven to 350°. Mix first 3 ingredients in a baking dish. Add fruit and bake for about 1 hour or until brown. Crust will rise to the top.
Set oven at 375°. Mix butter, sour cream and egg together. Stir in both cans of corn. Blend in dry ingredients (muffin mix) and spoon into well-greased casserole dish. Bake about 1 hour until golden brown and crispy on top. Serves 6 to 8.