HumbleIntelligence/food-ner-1-Million huggingface dataset:
Core and peel apples; slice in thin rounds. Separate the eggs. Blend the yolks, milk and slowly the condensed milk until well blended. In a greased pan, arrange one layer of sliced apples; pour over custard. Put in oven for 30 minutes at 350° or until custard is solid. Take from oven and beat egg whites until stiff. Add sugar. Pile on top of pudding. Put in oven until browned. Serve warm or chilled.
Brown burger and bacon. In large pan, add everything else. Bake at 350° for 20 minutes.
Drain beets; save liquid and add vinegar. Make a thin paste with cornstarch. Add rest of liquid. Cook until thick, stirring constantly. Soak raisins in very hot water until plump. Drain well; add butter, sugar, raisins and beets. Heat thoroughly, stirring often. Yield: 4 servings.
Melt 1 stick of margarine in 9 x 13-inch pan. Layer the rest of the ingredients in order given. Top with the other stick of melted margarine. Bake at 350° for approximately 1 hour.
Mix well. Store in airtight jar. Use 2 to 2 1/2 teaspoons per cup of boiling water.
Sift flour, baking powder, salt, soda, and sugar together. Cut in shortening. Blend in eggs, milk and vanilla. Roll out on floured table to 1/16 inch thickness cut into shapes using your favorite cookie cutters. Sprinkle with sugar or leave plain to frost after baking. Bake 6 - 8 minutes at 400°. DO NOT OVERBAKE! We like to make these cookies at Christmas time frosting them with different colored frosting and then adding different kinds of sprinkles. Great fun for the whole family.
Put first three ingredients in electric blender with enough crushed ice to blend to a medium consistency. Serve in cocktail glasses. Peaches with red centers and red on the skin make a very pretty drink. (The name "Fuzz Buzz" is derived from the fuzz in the peach skin and the buzz in the gin or vodka.)
In small bowl, soften unflavored gelatin in 1/2 cup of the cold water; set aside. In small saucepan, bring milk to a boil. Remove from heat. Add sugar immediately and stir to dissolve. Add sour cream, vanilla and softened gelatin mixture to the hot milk and beat until smooth and creamy. Set mixture aside but do not refrigerate.
Melt butter and add all ingredients, except ham and cheese. Simmer on low heat for 5 minutes. Add ham and heat. Take off heat and add cheese; stir well.
In a medium mixing bowl combine flour, baking soda and salt; stir in the granulated sugar. Fold in fruit cocktail and drained pineapple. Stir until dry ingredients are moist. Turn into a buttered 9-inch square baking dish. Sprinkle with brown sugar, then almonds. Bake at 300° for 1 hour. Cut into squares and serve warm with whipped cream. Serves 6 to 8.
Melt margarine and cheese. Put sugar and cocoa in a large bowl. Blend cheese and margarine with sugar and cocoa. Put mixture in a 9 x 13-inch pan sprayed with Pam. Add nuts, if desired. Refrigerate until ready to use.
Cut the unpeeled cucumbers into slices 1/16-inch thick. Combine vegetables in a large jar or bowl and sprinkle with salt and celery seed. Stir gently and let stand for about 1 hour.
In a shaker, mix Ranch Style mixture. Sit in refrigerator. In a large bowl, mix remaining ingredients together. Add salad dressing and mix.
Brown meat in skillet with butter. Season. When meat is brown; add flour and stir. Mix in onion. Add canned mushrooms with liquid and water. Stir. Bring to boil, cover, lower heat and simmer 2 to 2 1/2 hours. Check every so often to see when meat is ready. Keep stirring lightly so it will not burn. If liquid evaporates, add a little hot water. Sour cream may be added lastly, if desired.
Drain asparagus, save liquid. Grate cheese and mix it with cracker crumbs. Mix liquid from asparagus tips with cream of mushroom soup. Put a thin layer of cracker and cheese mixture in bottom of greased 1 1/2 to 2-quart casserole. Add a layer of asparagus tips, sprinkle with nuts. Continue 2 layers; top with remaining cheese and cracker mixture. Pour soup over all. Bake at 350° for 20 minutes.
Preheat oven to 350°. Peel bananas and cut them lengthwise. In a small bowl, combine orange juice and sugar. Pour over bananas. In second bowl, mix bread crumbs, nutmeg and cinnamon. Sprinkle over bananas. Bake 20 minutes.
Preheat oven to 350°. Mix together butter and sugar until very light and creamy. Beat in eggs one at a time. Sift together dry ingredients. Combine mashed bananas and milk. Add sifted ingredients in thirds, alternating with thirds of banana mixture. Beat well after each addition until smooth. Pour into 2 greased and floured 9-inch round pans. Bake for 25 to 30 minutes. Cool.
In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of the ham. Grill over medium-hot coals, turning once, until heated through.
Mix together thoroughly. Make early in the day. Refrigerate for a couple of hours to enhance the flavor.
Cream butter, sugar, salt, milk and vanilla. Stir in flour; add dates and nuts. Roll in small balls. Bake about 20 minutes or until brown at 375°. While still warm, roll in powdered sugar and then roll in powdered sugar again.
Blend all ingredients together. Pour into two baked pie crusts. Freeze. Remove from freezer a few minutes before serving.
Combine flour, brown sugar, oatmeal and melted butter. Mix, then put 1/2 of mixture in 8 x 8-inch pan. Put cut up rhubarb on top, then boil sugar and water and cornstarch. Pour over rhubarb; sprinkle the last half mixture of crumbs on top. Bake at 350° for 45 to 50 minutes.
In a bowl, soften yeast in warm water. Add evaporated milk, salt, sugar, egg and 1 cup of flour. Beat to make a smooth batter. Blend in the 1/4 cup melted butter and set aside. In another bowl, cut the 3 sticks firm, cold butter into remaining 4 cups of flour until butter particles are the size of almonds. Pour yeast batter over flour-butter mixture and carefully turn the mixture over with a rubber spatula to blend just until all flour is moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
Combine 1/4 cup sugar, brown sugar, cinnamon and walnuts for topping. Sift flour, soda and baking powder together. Combine butter, remaining sugar and eggs in mixing bowl; beat until light and fluffy. Stir in sour cream. Add flour mixture and vanilla; mix well. Spoon half the batter into greased and floured pan; sprinkle with remaining topping. Press topping lightly into batter with back of spoon. Place pan in cold oven. Bake at 350° for about 55 minutes. Large recipe is for a cake pan, small recipe is for Bundt pan.
Fry bacon or salt pork in a deep kettle until golden brown. Add onions, celery and potatoes and cook, stirring frequently, until potatoes are soft. Add minced clams, evaporated milk and clam nectar. Heat thoroughly, but do not boil. Garnish with parsley and a pat of butter. If a thicker chowder is desired, add 2 tablespoons cornstarch to 1/4 cup cold water and add to chowder before heating thoroughly.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Combine soups, milk, salt and pepper. In 2-quart baking dish, arrange alternate layers of potatoes, onion and soup mixture. Put margarine on top. Cover with aluminum foil. Bake at 375° for 1 1/4 hours.
Arrange chicken in a lightly greased 13 x 9 x 2-inch pan. Top with cheese. Combine wine and soup thoroughly. Spoon sauce over chicken. Mix stuffing crumbs and butter. Sprinkle over chicken. Bake at 350° for 45 to 55 minutes.
Boil sugar, butter, salt and evaporated milk for 6 minutes. Put remaining ingredients in bowl. Pour boiling syrup over ingredients in bowl. Beat until chocolate is all melted. Pour in pan. Let stand a few hours before cutting. Store in tin box. Very good!
Remove cartilage from crabmeat. Melt butter in a 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crabmeat to milk mixture and salt to taste. Yields approximately 10 cups.
Remove sausage skin and fry meat. Drain off fat. Add Worcestershire and Tabasco sauces. Cut Velveeta cheese into small cubes and melt in with sausage mixture. Spread on slices of party rye bread and place on a cookie sheet. Bake at 350° for 10 to 15 minutes until browned. These can be made the day before and stored in the refrigerator until ready to be baked.
Simmer meat, tomatoes and seasonings 2 hours. Add spaghetti which has been cooked. Let simmer for 1/2 hour and serve with grated cheese.
In a large glass measuring cup, combine semi-sweet chocolate morsels and sweetened condensed milk. Microwave on High for 3 minutes. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla. Spread evenly into foil-lined 8-inch square pan. Chill until firm (about 2 hours).
In a 9 x 12-inch pan, start with tamales, green chilies, chicken a la king, onion and Pet milk. Bake at 350° for 30 to 45 minutes or until bubbly. Can be topped with grated cheese last 15 minutes. Yields 8 to 10 servings.
Heat oven to 350°. In skillet (large) cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through. Pour into ungreased 2-quart casserole dish. Cover and bake 1 hour.
Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and sugar in large bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chip and nuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375° for 9-10 minutes.
Melt bars and 1/2 cup butter over low heat. Beat remaining butter and the sugar in medium size bowl until fluffy. Add eggs, one at a time, beating well. Add flour and soda alternately with buttermilk. Stir until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Bake in 9-inch Bundt pan at 350° for 1 hour and 20 minutes.
Mix Cool Whip and dry pudding mix; stir well. Add undrained pineapple, marshmallows and nuts. Mix thoroughly. Pour into a serving dish and place in refrigerator for 2 hours.
Combine cucumbers, onions, peppers and garlic. Add salt. Cover with cracked ice and let stand for 3 hours. Drain well. Combine sugar, vinegar and spices. Bring to a boil. Add cucumbers, peppers and onions. Bring back to a boil. Put in jars and seal. Makes 8 pints.
Heat butter. When hot, add celery. Cover and cook 5 minutes over medium heat. Pour chicken stock and add savory. Season well. Mix and bring to a boil. Add rice and stir; cook, partly covered, 10 minutes over medium heat.
Trim fat from meat. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper and garlic. Bring to boil. Reduce heat. Cover and simmer for 1 hour. (If necessary, skim fat.) Stir in tomato paste and barley. Return to boil. Reduce heat. Cover and simmer about 15 minutes or until barley is done. Contains 6 g fat and 51 mg cholesterol.
Place all ingredients in 2-quart bowl; toss together very lightly. Cover. Refrigerate until serving. Yields 8 servings.
Preheat oven to 350°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoonful 2-inches apart onto ungreased cookie sheet. Bake at 350° for 12 minutes. Yields 7 dozen.
Combine in large bowl, sugar and potatoes; add water and yeast to mixture. Cover and let set for 1 hour in warm place. Combine filling ingredients and set aside. Stir dough down. Mix in butter, eggs and salt. Gradually add flour. Turn out on floured surface; knead until smooth. Divide dough in half; roll out in squares. Divide filling and spread on each half of dough. Roll; cut in slices. Place in 9-inch pan. Cover and raise until double in volume. Bake at 350° for 35 to 40 minutes. Yield: 18.
Brown hamburger meat and sprinkle flour into it. Add rest of ingredients. Simmer, the longer, the better. Serve with tortilla chips. This is Dick Norris' favorite.
Whip Dream Whip and milk (put in freezer in bowl for approximately 15 minutes). Fold in powdered sugar, drained pineapple and chopped pecans. Refrigerate.
Brown and drain sausage and spread into a square glass baking dish. Mix remaining ingredients and pour over sausage. Bake at 350° for 30 minutes or until done.
Freeze the first 5 ingredients. Mix occasionally to maintain the slush condition, the whiskey prevents the hard freeze state. Use spoon as scrape to transfer the "slush" to glasses; ratio of 2/3 slush to 1/3 7-Up.
Whisk together dressing mix with dill, pepper and oil. Pour over crackers; stir to coat. Spread in one layer on baking sheet and bake at 250° for 15 to 20 minutes. Stir gently halfway through baking.
Mix together first 3 ingredients; dough will be very stiff. Spread in 9 x 13 greased and floured pan; spread the pecans over the dough. Beat together last 3 ingredients and spread over uncooked cake. Bake in 275° oven for 40 to 45 minutes. Do not overcook.
Boil oil, oleo, water and peanut butter for 1 minute. Add flour, sugar, soda and salt. Stir in buttermilk, vanilla and eggs. Pour in greased sheet cake pan. Bake in 350° oven for 15 to 20 minutes. Make icing while cake bakes.
Flour and brown steak; drain on paper towel. Put in crock-pot. Pour gravy plus 2 cans of hot water over steak. Cook on low all day or overnight.
Peel, core and slice apples into a baking dish. Sift together flour and sugar and sprinkle over apples. Sprinkle with cinnamon. Drizzle butter over top. Bake 45 minutes at 325°. May add raisins or nuts.
Blend cocoa, sugar and salt. Make a syrup by using 2 tablespoons water. Add syrup to milk and heat to just below boiling point. Serve hot with marshmallow or whipped cream.
Drain and chop artichokes. Combine artichokes with mayonnaise, cheese and Tabasco sauce. Spread in 9-inch pie plate. Bake at 350° for about 1/2 hour to brown. Broil a few minutes, if desired, after the 1/2 hour.
Boil Brussels sprouts 10 minutes. Drain. Reduce whipping cream in 8-inch skillet. Stir in Cheddar cheese, nutmeg and cinnamon. Mix Brussels sprouts, peeled, cored and sliced apples and cream sauce. Pour into casserole or baking dish and sprinkle with Parmesan cheese and bacon. Bake at 350° for 15 minutes.
Toss lettuce, tomato, onion, beans and cheese. Add dressing and top with chips just prior to serving.
Place peas in colander; rinse with water and drain. Combine tomatoes and next 5 ingredients in bowl. Stir in peas. Cover and refrigerate at least 4 hours. Serve with chips.
Beat margarine, confectioners sugar and cream cheese together. In another bowl, mix Cool Whip, vanilla pudding and milk. Combine all together. Crush a small package of Oreo cookies. Put some in mixture and sprinkle the rest on the top. Gummy worms can be added to the mixture!
Slice some apples into a rather deep pie tin, as for an ordinary pie, but have no bottom crust. Let's say a 9-inch pan. Sprinkle over them sugar, to which you have added nutmeg, cinnamon and a little salt to taste. Add about 4 tablespoons of water and dot with small pieces of butter.
Position knife blade in food processor bowl. Add first 5 ingredients and pulse 2 or 3 times or until well blended. With processor running, pour oil through chute in a slow steady stream; process until blended.
In a saucepan, mix rice, contents of seasoning packet, and water. Bring to a boil and reduce heat. Simmer 10 minutes, stirring once. Stir in broccoli, carrot and onion flakes. Cover and simmer 5 minutes. Stir in soup and cream cheese. Cook, stirring occasionally, until thickened. Makes 10 cups.
Beat eggs, parsley and Parmesan cheese together in small bowl; set aside. In 8-inch skillet heat oil on medium heat and saute garlic, zucchini and onion until very tender but not browned, about 5 to 7 minutes. When tender, pour egg mixture over zucchini. Cook until eggs are set throughout the omelet. Lift edge with egg turner so that uncooked portion can flow to the bottom. Slide omelet onto large flat platter and turn omelet over in skillet to complete cooking. Cook until lightly golden on bottom and slip onto serving dish.
Saute onion and green pepper in oil until tender. Cut kernels from corn cobs and scrape with knife to get the corn "milk." Add all remaining ingredients; cook slowly for 1 hour.
Preheat oven to 350°. In small bowl, mix flour, baking soda, powder and salt; set aside.
Cook whole zucchini in boiling salted water about 10 minutes or until tender; drain. Cut in half lengthwise. For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to but not through each end; roll up. Scoop out centers, leaving a 1/4-inch shell. Chop center portion and set aside. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender. Stir in flour and oregano; remove from heat. Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini, approximately 1/4 filling for each. Sprinkle with Parmesan cheese. Broil several inches from heat 3 to 5 minutes until hot and bubbly. Serves 6.
Beat first 3 ingredients together until light. Add next 7 ingredients. Stir in chocolate chips. Drop on cookie sheet. Bake for 12 to 15 minutes at 350°.
Cream shortening, peanut butter and sugars. Add egg. Sift all dry ingredients and add to creamed mixture. Chill dough. Roll in little balls and press with a fork. Bake at 375° for 8 to 10 minutes.
Thaw spinach; squeeze out all liquid and drain water chestnuts. Mix all ingredients and refrigerate until next day. Serve with crackers.
Mix sugar and oil. Add eggs, one at a time, beating well. Mix pumpkin and water; add alternately to mixture with sifted dry ingredients. Mix gently. Stir in raisins and nuts. Spoon batter into greased muffin tins. Bake at 400° for 20 minutes. Makes about 30 muffins.
Mix all together; roll into small balls and put on cookie sheet. Bake at 375° for 15 to 20 minutes.
Cream margarine in a large bowl; gradually add 2 cups sugar, beating at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition.
Combine all ingredients in a large bowl; mix gently but well. Turn into a 3-quart casserole. Cover. Bake at 275° for 5 hours. Let stand 5 minutes before serving. Makes 6 servings.
In skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, water, Worcestershire sauce and cheese; add macaroni. Reduce heat to low. Heat through, stirring occasionally. Top with additional cheese, if desired. Fast and easy.
Melt margarine. Blend in cracker crumbs and sugar. Line bottom of 1 (9 x 13 x 2-inch) pan. Let cool for about 1 hour. Mix cream cheese and powdered sugar. Spread on top of crust. Top with chopped pecans. Top with Cool Whip. Spread the cherry pie filling. Chill about 4 to 5 hours before serving.
Cream sugars, shortening, eggs and vanilla. Add flour; mix well. Stir in 1/2 cup M&M's. Keep remaining to decorate. Place on ungreased baking sheet. Decorate as desired. Bake at 375° for 10 to 12 minutes. Yields 5 to 6 dozen.
Preheat the oven to 350°. Combine all ingredients except wieners in a greased 2 1/2-quart casserole. Bake 25 minutes. Place wieners on top of bean mixture and bake an additional 20 minutes.
Mix cake mix, sugar, oil, and nectar together. Then add 1 egg at a time. Bake in tube pan at 325 for 1 hour. Glaze with 1 cup of powdered sugar and juice of 1 lemon while still warm.
Saute onions and celery in margarine. Add cooked rice, soup, chicken, milk, cheese, McKay's seasoning and broccoli. Put in a 9 x 13-inch glass casserole. Bake at 350° for 40 minutes, uncovered. Serves 12 or more.
Mix together and spread on English muffins. Broil until lightly brown. Freezes good!
Cut pork steak into 1/2-inch cubes. Heat oil in a large skillet; saute pork over medium heat, about 1 minute. Add potatoes, onion, garlic and green pepper. Cook 3 to 4 minutes. Add tomatoes, bouillon, cumin, red pepper, black pepper and salt; stir well. Cover and cook over low heat 30 minutes or until potatoes are tender, stirring occasionally. Make four indentations in cooked mixture with a knife; break an egg into each indentation. Bake, uncovered, at 350° for 10 to 12 minutes. Remove from oven and sprinkle Cheddar cheese over mixture. Cover and let stand 5 minutes. Heat tortillas according to package directions. Spoon egg mixture over hot tortillas. Garnish each serving with parsley. Serve with sliced tomatoes, if desired. Yield: 4 servings.
Mix first 3 ingredients together and sprinkle pudding mix over this. Add coconut, cherries, Cool Whip and nuts, if desired. Mix altogether, cover and chill. Will keep several days.
In large bowl of food processor, combine all ingredients until well blended. Makes 3 1/2 cups.
Heat 7-Up; pour over Jell-O. Mix cream cheese with hot water until smooth. Add cheese and remaining ingredients together. Chill.
Add boiling water to jello. Let cool. Add mayonnaise and stir well. Fold in last 5 ingredients. Chill.
Cook bacon. Brown rice in bacon fat. Add the rest and cook slow until rice is done. Crumble bacon and add.
Heat crushed pineapple to boiling. Stir in jello; add cottage cheese and cool-whip, mandarin and marshmallows and chill.
Heat oven to 450°. Cut shortening into flour until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and round up into ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2 inch biscuit cutter. Place on ungreased cookie sheet, about 1 inch apart for crusty side, touching for soft sides. Bake until golden, brown; about 10 to 12 minutes.
In a bowl, combine egg and 1/4 cup soup. Stir in uncooked rice, onion, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef and mix well. Shape meat mixture into small balls. Place in a 10-inch skillet or Dutch oven.
Mix together zucchini, onion and carrot. Mix in eggs, 1/2 cup flour, hot pepper paste, salt and pepper. Add milk if too stiff or flour if too soupy. Fry in oil. Press spoonfuls down to flatten. Fry until golden brown, turning once. Serve immediately with your choice of applesauce, sour cream, jam, etc.
Spray cold baking sheet with Pam. In a 9-inch pie plate, stir together the bread crumbs, Parmesan cheese and paprika until mixed. Place vegetables in medium bowl and drizzle with salad dressing. Toss until coated. Roll vegetables in crumb mixture. Place in single layer on baking sheet and bake at 450° for 9 to 11 minutes or until golden brown.
Cover squash,	onions and peppers with water;	add 1/2 cup of salt. Soak for 1 hour and drain. Mix sugar, vinegar, mustard seed, celery seed and turmeric. Bring to a boil. Add squash, onions and peppers. Boil for 5 minutes. Seal in jars.
Grease a large pizza pan. Spread cookie dough over pan. Bake in a 375° oven for 10 to 12 minutes. Blend together the softened cream cheese, confectioners sugar and vanilla. Add Cool Whip; mix until smooth. Do not beat. Spread mixture over cooled cookie crust.
Fry bacon and drain; set aside. Rinse sauerkraut, then brown in bacon grease. Cook noodles in chicken broth. Layer in buttered casserole, starting with noodles, the sauerkraut and top with bacon. Can be made ahead. Heat thoroughly before serving.
Combine last 7 ingredients. Boil mixture and pour over cabbage. Set to cool. Freeze. Makes about 5 quarts.
Place potatoes and onion in baking dish. Add butter, milk, salt and pepper. Top with pork chops, salt and pepper. Bake at 300° for 1 hour or until chops are tender. Mushroom soup may be added.