HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a large bowl, mix together diced apples and sugar. Add oil, nuts, eggs and vanilla. In another bowl, sift together flour, soda, cinnamon and salt. Add to apple mixture. Bake at 350° for 1 hour in a 9 x 13 x 2-inch pan. Serve with ice cream or whipped topping.
Pop popcorn. Boil sugar, syrup and margarine about 5 minutes. Place popcorn in 9 x 13-inch pan. Scatter nuts on top. Pour syrup mixture over popcorn and nuts. Stir. Place in oven at 250° for at least 1 hour. Stir every 20 minutes while cooking.
Soak salt cod in water overnight. Combine the flour and egg in a bowl. Stir in enough water to make a thick paste and reserve. Remove any skin and small bones from the fish and chop very fine. Add the scallions, garlic, parsley, thyme, allspice, salt and pepper. Stir in reserved flour paste until thoroughly combined. Heat enough oil in a heavy pan to deep fry the fritters. Place 2 tablespoons of the mixture in the pan at a time. Allow the fritters to cook until well browned. Remove fritters from the oil and allow to drain on paper towels. Makes 25 fritters.
Cook and stir mushrooms, onion, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter or margarine. Cook until mushrooms are tender. Stir in parsley. Keep warm. Melt 2 tablespoons of butter or margarine in skillet. Saute tenderloin slices over medium-high heat until browned, turning once. Serve with mushroom/butter sauce.
Combine first six ingredients and stir until blended. Spoon mixture into greased 9 by 13 baking dish. Bake at 350° for 25 minutes; top with cheese and bake an additional 5 minutes.
Combine first 5 ingredients in a large, heavy saucepan, mixing well. Bring to a boil. Stir in pecans; cook over medium heat, stirring occasionally, until mixture reaches soft ball stage (234°). Remove from heat; beat with a wooden spoon 2 to 3 minutes or until mixture is creamy and begins to thicken. Working rapidly, drop by rounded tablespoonfuls onto waxed paper. Let cool. Yields 2 1/2 dozen.
Slice bananas into prepared pie shell. Spoon apple pie filling over bananas, then pineapple over the apples. Sprinkle 1/2 cup of nuts over the pineapple, then mound the Cool Whip on top. Sprinkle remaining nuts over the Cool Whip and refrigerate for 2 to 3 hours before serving.
Mix all ingredients together. Melt oleo in skillet and brown on both sides before serving.
Cut squash into halves. Remove seeds and cover with tomatoes and onions. Sprinkle with next 4 ingredients and top with bits of butter. Cover and bake at 350° for 45 minutes. Serves 6.
Saute onion in fat in saucepan until transparent. Add sugar, vinegar, caraway seed, water, salt and pepper. Mix well. Add cabbage and apples. Steam, tightly covered, 1 hour, stirring occasionally.
In a large mixing bowl, cream shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt. Gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball in sugar. Place with sugar side up on greased baking sheet. Bake at 350° for 12 to 15 minutes or until lightly browned. Yields 3 to 4 dozen.
Combine all ingredients and mix well. Chill overnight. Garnish with chives. Serve with raw veggies or chips.
Mix all the ingredients except jello and water. Mix jello and water and pour over other ingredients. Refrigerate until set.
Drain beans and mix all ingredients. Bake at 350° for 1 hour.
Prepare spaghetti as package directs; drain. In medium bowl, blend milk and egg. Add spaghetti; toss to coat. Spray a 15 x 10-inch jelly roll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture over spaghetti evenly. Top with mushrooms and cheese. Bake in a 350° oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
Beat egg whites and cream of tartar to form soft peaks. Gradually add sugar. Beat till stiff. Fold cracker crumbs into egg whites. Spread on greased cookie sheet cake pan and bake at 350° for 20 minutes, let cool. Spread Cool Whip on crust. Top with cooled lemon pie filling.
Pour prepared cake mix into greased 9 x 13-inch cake pan. Mix together rhubarb and sugar. Spread on top of cake mixture and pour whipping cream (not whipped) over the rhubarb. Bake at 350° for 40 to 45 minutes or until cake is done.
Combine butter, sugar and cinnamon. Add syrup, applesauce, pecans and eggs. Blend well. Pour into pie shell. Bake in 400° oven for 15 minutes. Reduce heat to 325° and continue baking for 25-30 minutes more. Cool before cutting.
Mix together sweetened condensed milk and lemon juice. Stir until thick. Fold in rest of ingredients. Freeze. Serve in squares with a dab of mayonnaise.
Mix all ingredients in large bowl, except blueberries. Melt butter in deep pan. Pour raw berries in pan over butter, then pour other mixed ingredients in pan over berries. Bake in 350° oven until golden brown.
Melt margarine, mix with other ingredients. Pour in square 8 x 8-inch pan. Dip biscuits in mixture and place in pan to bake. Bake at 350° for 20 to 25 minutes.
Parboil squash until tender. Don't cook too long. Mix squash, onions, salt, pepper, cheese, egg and crackers; mix lightly with melted margarine. Sprinkle 5 or 6 crushed crackers on top. Bake 30 minutes or until browned on top and bubbly.
Mix together cream cheese, sugar and prepared Dream Whip. Break angel food cake into pieces. Stir into cream cheese mixture; top with pie filling of your choice.
Freeze evaporated milk to a mush. Combine pineapple, eggs and sugar. Bring to a boil. Add lemon jello. Cool. Whip evaporated milk stiff and fold into fruit mixture. Pour in graham cracker pie crust. Refrigerate. Makes enough for 2 pies.
Trim fat from beef. Cut filet crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch wide strips. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be browned outside, rare inside.) Brown rest of beef; set aside.
Put all peppers, onions and carrots through food processor. Combine all ingredients in large pot and cook for 1 hour. Pack into hot sterile jars and they should seal themselves.
Brown ground beef in 2 tablespoons shortening. Add chopped onion and garlic (or use 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder). Simmer until onion is tender. Add Mexene chili powder, salt, tomato paste and hot water. Cook in covered pan for 1 1/2 to 2 hours. Mix 4 tablespoons flour with a little cold water and stir into the chili. Let simmer for a few minutes.
Cook spinach and drain, squeezing out all liquid. Mix all ingredients. Chill 2 hours or more. Roll into 1-inch balls. Freeze or refrigerate until ready to use. Bake at 300° for 30 minutes.
Combine first 8 ingredients and pour into a buttered 9 x 12-inch dish. Combine cornflakes and 1/2 stick melted margarine. Spread on top of potato mixture. Bake at 350° for 50 minutes to 1 hour. Serves 12.
In Dutch oven, brown meat. Add onions, celery and garlic that have been sauteed for 5 minutes. Add bouillon soup. Worcestershire; season to taste. Bring to boil and simmer for 30 minutes. Mix in 4 cups corn bread and 1/2 cup onion tops. Bring seasoning up to taste. (Chicken gizzards are optional. You may increase the ground meat to substitute.) Always a hit!
Saute leeks in 1 tablespoon butter in large skillet 8 to 10 minutes until just tender. Remove half of leeks. Add garlic and thyme; saute 2 minutes.
Pour uncooked broccoli cuts into casserole dish and sprinkle uncooked rice over the broccoli. Combine melted butter, soup and cheese. Pour over broccoli and rice. Cover and bake at 350° for approximately 1 hour.
Combine ingredients and pour into pie pan lined with pie shell. Bake 10 minutes at 450°. Reduce heat to 325° and bake for 30 minutes.
Combine sugars, milk and butter in saucepan. Cook over medium heat until a firm ball forms in cool water, stirring so it does not stick. Remove from heat; add vanilla and peanut butter and beat until thickens. Pour into buttered pie plate. This fudge sets up fast.
Combine gelatin and cranberry sauce over medium heat; stir until almost boiling and gelatin is dissolved. Stir in nuts, mandarin oranges, undrained pineapple and ginger ale. (I add 1/3 pint cottage cheese.) When fizzing stops, pour mixture into a mold or glass dish. Allow to chill and set.
Boil water and dissolve sugar. Add all other liquids. Mix well. Use any food coloring you like. Put in open containers and freeze. It freezes in about 12 hours; set out to thaw. Do not add ice; just stir.
Mix egg, oil, sugar and vanilla. Add dry ingredients that have been sifted together. Stir in zucchini, carrots, bananas and nuts. Pour into 2 greased and floured 9 1/2 x 5 1/2-inch loaf pans. Bake at 375° for 1 hour.
Drain beans and corn. Mix onion, cheese, celery soup, sour cream, salt with beans and corn. Place in casserole.
Place quartered chicken, 6 cups water, 1 teaspoon salt, peppercorns and bay leaves in a large pot. Bring to a boil; reduce heat, cover and simmer 45 minutes or until tender. Allow chicken to cool; skin, bone and dice it. Skim fat from broth. Discard bay leaves and peppercorns and save 4 cups broth. Cook spaghetti until barely tender and drain. Combine all ingredients. Place in a 2 1/2-quart greased casserole and bake at 350° for 1 1/2 hours or until most broth is absorbed.
Wash escarole leaves in cold water to get all dirt and sand off. Soak for 1/2 hour, drain and cut up into small pieces. Add to pot with 1 1/2 quarts water. Add salt and pepper; let it come to a boil and cook until escarole is soft. Meanwhile, boil 2 quarts water in a saucepan to cook macaroni. When finished (about 10 to 12 minutes), drain and rinse in cold water. Set aside. Reduce escarole to a simmer. Add kidney beans (do not drain), tomatoes, mushrooms and chicken broth. Bring back up to a boil, reduce to simmer and add macaroni. Serve hot, sprinkled with Parmesan cheese.
Trim fat from meat. Cut diagonally across grain into 1/4-inch wide strips. Brown in butter; push meat to one side. Add mushrooms and onion; cook until tender. Add broth; heat just to boiling. Blend sour cream and flour; stir into broth. Cook and stir until mixture thickens. Season to taste. Serve over hot buttered noodles. Yields 4 to 5 servings.
Melt jelly and mustard over low heat. Boil hot dogs and drain. Cut up hot dogs if they are regular size. Add the hot dogs to the hot jelly mixture. Serve in chafing dish or container that holds heat. Have a supply of toothpicks for spearing.
Combine the shortening and frosting mixture thoroughly. Blend in one egg at a time; beat for 1 minute. Sift together the flour, soda and salt; add to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Blend thoroughly after each addition. Pour into 2 well-greased and lightly floured 9-inch round cake pans. Bake at 350° for 30 to 40 minutes (9 x 13-inch pan for 45 to 55 minutes). Cool; frost with remaining Chocolate Frosting. Serves 12.
Mix cream cheese and sugar together. Mix all together and pour into 9 x 13-inch pan. Garnish with chopped nuts. Freeze several hours. Thaw 20 minutes before serving.
Mix chopped pecans and crushed crackers in large bowl and set aside. In small mixing bowl, beat egg whites, salt, vanilla and Karo syrup until stiff. Add sugar. Fold mixture in with pecans and crushed crackers. Bake in 9-inch greased pie pan at 325° for 25 to 30 minutes until golden. It will sink as it cools. Let cool completely, then top with Cool Whip and grated coconut. Refrigerate. Yield: 1 pie.
Mix all ingredients, except meat, in a large bowl. Add the meat and mix thoroughly. Marinate for at least 24 hours. Then bake at 375° for 45 minutes or barbecue.
Cook macaroni according to package directions; rinse and drain thoroughly. Meanwhile, melt butter in saucepan. Stir in flour and blend well over low heat. Stir in milk slowly. Bring to boil, stirring constantly. Cook 1 minute. Add 1 3/4 cups grated cheese and stir to blend. Add ham bits and macaroni. Pour into well-buttered 2-quart casserole. Top with remaining cheese. Bake at 400° for 20 to 25 minutes or until top is golden brown.
Combine the two scoops of ice cream and chocolate syrup together and stir until creamy, then add animal crackers to the "soup" and enjoy your animal soup.
Mix all ingredients. Pour into one unbaked pie shell. Bake at 350° for 1 hour.
Cream first five ingredients together. Add last three ingredients. Roll out on cheesecloth or pillow case. Sprinkle lightly with sugar. Cut out and bake at 350°.
Beat Eagle Brand milk, peanut butter, egg and vanilla until smooth. Add Bisquick and mix well. Chill 1 hour. Shape into 1-inch balls and roll in sugar. Place 2 inches apart on cookie sheet and flatten with fork. Bake in preheated 350° oven for 6 to 8 minutes. Store tightly covered at room temperature.
Cook squash and onion in a little water until almost tender. Drain, then add oleo and sugar. Cool slightly, then add milk and eggs. Fold in salt and pepper, then cheese.
Pour milk in double boiler and scald. Mix egg yolks, sugar and salt together. Add 4 tablespoons cornstarch. Mix and add to scalded milk. Cook on low heat; stir until thick. Cool and fold in beaten egg whites and vanilla. Cool before serving.
Heat oven to 350°. Generously grease bottom of 10 x 13 x 2-inch pan. Stir all ingredients in a 3 or 4-quart bowl with fork until moistened. Then beat vigorously for 1 minute. Bake until wooden pick inserted in center comes out clean, 35 or 40 minutes (or sometimes sooner it will be nice and brown). Cool l5 minutes. Run spatula on edge of pan.
Boil corn uncovered 20 minutes before tasting. Drain well. Combine corn, milk, eggs, onion, pepper and 3/4 cup cheese. Turn mix into 10 x 6 x 1 1/2-inch baking dish or 1-quart casserole. Toss bread crumbs with the melted butter and the remaining cheese. Sprinkle over corn mixture. Bake at 350° for 25 to 30 minutes. Garnish with green peppers if desired.
Peel potatoes with sharp knife; thinly slice potatoes. In greased 2-quart casserole, arrange half the potatoes. Sprinkle with half the onion; pour half the sauce on top. Repeat with remaining potatoes.
Mix jello and water. Cool until it starts to set, then whip. Add cottage cheese, etc. Chill in 9 x 9-inch glass dish.
Mix sugar, salt, pepper, vinegar, oil or garlic and salad oil. Pour mixture over beans, onion and pepper. Let stand 2 hours.
Combine rice, tomatoes, onion and chicken. Season with salt and pepper. Spoon 1/2 mixture in an even layer in greased 2 1/2 quart shallow casserole. Cover with 1/2 of sour cream and 1/2 chile strips, half of cheese and all of olives. Repeat layering with remaining chicken mixture, sour cream, chiles and cheese. Cover and chill as long as 24 hours. Serves 6 to 8.
Combine flour and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Blend sour cream, egg and vanilla with fork. Gradually add to flour mixture. Mix until well blended. Chill for 3 to 4 hours or until firm enough to handle. Divide dough into 3 parts. On a lightly floured board, roll each part into a 9 to 10 inch circle about 1/8 inch thick. Cut each circle into 12 wedges. Combine nuts, sugar and cinnamon. Sprinkle 3/4 of the mixture over the wedges. Roll each wedge from the widest end to point. Brush with egg white and sprinkle with remaining nut mixture. Bake on a greased 15 x 10 x 1-inch baking sheet at 350° for 25 minutes.
Put all ingredients in crock-pot in the order listed. Cover and set on low 10 to 12 hours (high 5 to 6 hours). Push cabbage wedges down into liquid after 6 hours on low (or 3 hours on high).
Parboil onions until tender. Meanwhile, make a white sauce. Melt margarine in saucepan. Blend in flour and add milk gradually. Cook over low heat, stirring constantly, until mixture has thickened. Drain onions and add to cream sauce. Season to taste. Yields 4 servings.
Combine all ingredients with mixer. Grease pan. Bake at 325° for 50 to 60 minutes. Better if served hot.
Layer crackers in a cookie pan. Melt butter and oleo; add sugar. Bring to a boil and cook 2 minutes. Add vanilla and pecans. Pour over crackers and bake 10 minutes at 350°.
Fry bacon until crisp. Saute onion in drippings until soft. Add tomato sauce. Chop up cabbage; add to mixture and steam. Add 2 cups of water; let it boil. Add 1 cup of rice. Let all cook for 20 minutes. Serve with Parmesan cheese.
Place in large pot. Cover with water. Cook until tender; serve. You can also fix turnips this way.
Preheat oven to 350°. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. In a medium bowl, stir together 3 cups Mozzarella, Ricotta and basil. Carefully stuff pasta with cheese mixture. Spray 13 x 9-inch baking dish and spread 2 cups Marinara Sauce on bottom of dish. Arrange stuffed pasta over sauce. Pour remaining sauce on top. Sprinkle with remaining Mozzarella cheese. Bake for 15 minutes. Top with Parmesan; bake 10 minutes longer. Serve hot.
In a 2-quart saucepan, over medium heat, heat butter. Cook celery, onion and green pepper with sage until tender. Stir in soup. In a covered blender container or food processor at medium speed, blend soup mixture until smooth. Return mixture to saucepan. Add corn. Gradually stir in milk and cream. Heat thoroughly, stirring occasionally. Garnish with cheese. Makes 3 1/3 cups.
Cut sausage into thin slices. Place in boiler and boil until all fat is out of sausage. Boil eggs until done. Place sausage, sandwich spread and eggs in blender. Start blender on chop, until well blended. Makes 1 pint. Use assorted crackers or chips.
Peel, core and slice each apple into 8 slices. Pull apart each biscuit into three flaky stacks. Wrap each apple slice with 1/3 of biscuit, stretched to fit around it. Place wrapped apples in a greased baking dish. Bring water, sugar and margarine to a boil. Remove from heat and add vanilla. Pour over wrapped apples. Sprinkle ground cinnamon on top and bake at 350° for 40 minutes.
Mix well with hands. Put in refrigerator overnight. Will keep 3 months in refrigerator. Do not use a metal bowl.
Cream sugar and butter. Add other ingredients. Bake 1 hour and 20 minutes at 350° in greased and floured tube pan.
Boil spinach as directed. Salt to taste. Drain and set aside. Saut onion and garlic in butter. Add spinach and cream cheese. Add Mozzarella cheese. Sprinkle garlic powder, onion powder and pepper to taste. Open frozen garlic bread. Spread spinach mixture over frozen bread. Cover with Mozzarella cheese. Bake as directed.
Boil ribs in water for about 30 minutes; drain. Add all ingredients (except the garnish) and cook about 15 minutes on high to coat well and tender. Layer platter with shredded daikon and carrots mixture. Pour ribs on top and serve.
Finely dice equal amounts of the tomatoes and onions. Toss with lemon juice and chill thoroughly (may be placed in freezer for 10 to 15 minutes). This is a good salad to serve with highly spiced foods such as curry.
In casserole dish, line buttered bread on bottom. Layer cheese, then bacon or ham, then bread again, cheese, meat. Combine eggs and milk; pour over layers. Bake at 350° for 45 minutes to 1 hour.
Mix together Basic Batch and candy pieces. Beat egg with milk. Add to dry mixture; blend well. Knead dough slightly with hands to fully mix. Drop by teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake at 325° for 6 to 8 minutes. Remove from oven; immediately sprinkle with decorator sugar or candy pieces. Cool slightly before removing from sheet. Yields 2 dozen 2 1/2-inch cookies.
Add sugar and cream of tartar gradually to egg whites. Beat until stiff. Fold in crackers. Add nuts and vanilla. Bake in a 9 x 13-inch pan (glass pan looks nice) at 350° for 25 minutes. Cool. While cooling, will fall some.
Bring sugar, cream of tartar, salt and water to boil. Let cook until sugar dissolves. Add unbeaten egg white and marshmallows, beating constantly with electric mixer until frosting is in peaks. Add vanilla and spread on cake.
Mix all together in a bowl. Roll into balls and put in Tupperware (with a lid) and put in the refrigerator. Take out as needed. Roll out dough and fill with cooked fruit. Will keep 1 week in the refrigerator.
Pour milk into medium bowl. Add pudding mix and mix. Fold in whipped topping. Stir 1 cup cookies and spoon into pie crust. Sprinkle with rest of cookies. Freeze about 4 hours.
Mix all ingredients. Drop on a cookie sheet, about 1 tablespoon each. Bake at 350° for 8 to 10 minutes. Can be iced.
Mix all ingredients together well and bake in a 350° oven about 1 hour until done.
Brown meat and drain if too much fat. Add all other ingredients along with meat in a large saucepan and simmer several hours. When the recipe is doubled, add 3 packages taco seasoning. Simply delicious with cornbread.
Puree banana, lemon juice and sugar in blender or food processor until smooth. Add milk and yogurt; blend until thoroughly mixed. Pour into glasses. Top with dab of whipped cream. Makes 3 cups.
Melt first 3 ingredients, keep on a double boiler. Take marshmallows. Roll one marshmallow at a time in caramel mixture and then in a bowl of Rice Krispies. Place on waxed paper.
Melt butter in medium casserole dish. Mix with remaining ingredients and bake, covered, in a 350° oven for 30 minutes or until all liquid is absorbed.
Prepare cake mix according to package directions. Bake in a 9 x 13-inch pan. When cake is done and still hot, poke holes in cake with the end of a wooden spoon. Pour milk in holes and cover entire cake with topping. Cool cake completely. Spread Cool Whip over cake and sprinkle with crushed Heath bars.
Bring water to a boil and add rice. Simmer until the rice has absorbed all the water.
Combine pineapple juice, lemonade concentrate, sugar and drink mix in 1 gallon container; mix well. Add enough water to fill container. Chill until serving time.
Let rise, knead to a soft dough. When raised turn on board and roll to a 14 by 10 rectangle. Spread dressing over the middle. Leave sides to turn over. 1/4 c. thousand Island dressing, 6 oz. sliced corned beef or dried beef, 4 oz. swiss cheese. 1 small can drained sauerkraut. Pull sides over and pinch together. Spread one egg white and poppy seeds over. Let rise 10 minutes. Bake at 400° for 25 minutes.
Chop the onion, green pepper and pimentos. Add the remaining ingredients. Mix and pour into greased, covered dish (1 1/2 to 2-quart size). Bake 1 hour at 350°. Great with Mexican food!
Mix in large bowl the Eagle Brand milk and Cool Whip. Add crushed pineapple, oranges and coconut. Fold in marshmallows, nuts and pie filling. Mix well and chill. This can be frozen for later use.
Saute in oil the cabbage, onion and celery until soft (not fried). Add season packet. Cook Top Ramen as directed on package. Drain. Toss noodles in cabbage mixture. Diced leftover chicken can be added, if you like. Use soy sauce as desired. A very quick and easy meal.
Slice steak into thick strips. Slice onion. Heat oil on medium heat. Cook onions 3 minutes. Add beef and fry 3 minutes. Add gravy to pan. Heat on low. Simmer 5 minutes. Heat muffins in microwave for 30 seconds. Serve mixture on muffins.
Mix sugar and cream cheese with mixer. Stir in pineapple, strawberries and nuts. Stir in Cool Whip and bananas. Place in greased 13 x 9-inch baking dish and freeze.
Slice the beef thinly and score lightly with a knife to make it more tender. Cut it into bite size pieces and marinate it in the sugar and rice wine. Mix the marinated beef thoroughly with the soy sauce, chopped garlic, sesame salt and sesame oil. Broil the seasoned beef over hot charcoal on a grill or in a frypan.
Heat to boiling the Jell-O, sugar, pineapple and water. Cool items. Soften cream cheese, Cool Whip (use whisk on these items), chopped celery and pecans. Fold into apricot mixture. Pour into 8 x 10-inch Pyrex dish and chill.