HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat water and wine to boiling in a large kettle. Add apples and cook slowly 1 1/2 to 2 hours, until mixture begins to thicken. Beat with an electric mixer to break up apple slices. Add sugar, salt and spices. Cook slowly, stirring occasionally, until thick. (This last cooking should take about 1 hour.)
Combine tapioca pudding, Jell-O and juice. Heat mixture until it becomes clear and thick. Cool until set. Fold in remaining ingredients. Garnish with fresh orange slices. Serve chilled.
Mix all ingredients in order given. Use enough flour to make a dough that can be rolled out. Cut and bake in hot oven.
Combine dry ingredients. Add to sweet potatoes. Mix milk and eggs together. Add to sweet potato mixture. Pour filling into pastry lined pan. Bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for 45 minutes.
Sprinkle the brisket with all 3 of the salts and the liquid smoke. Let soak overnight, turning once or twice. Wrap in heavy-duty foil and bake 5 hours at 275°. Let cool and slice thin. Cover with Barbecue Sauce and heat for 1 hour. Serves 4 to 6.
Mix the ingredients; let melt and add 1 can coconut and 1 teaspoon vanilla. Pour into unbaked crust. Bake at 250° to 300° until golden brown.
Cook bacon until crisp, then break up. For sauce cook onion in butter, flour and milk. Cook until thickened. Add Cheddar cheese and stir until melted. Layer in casserole 6 eggs, half of the sauce, 1 1/2 cups chips and 1 pound bacon. Repeat layers. Cook for 45 minutes in 300° oven.
Brown the chuck and drain off the grease. Cook the macaroni until done, add to meat mixture. Add the remaining ingredients and cook until desired consistency.
Cream margarine and cream cheese. Add sugar slowly. Add 2 eggs and beat well. Add flour and 1 egg at a time until all the flour and	eggs have been added. Cook in large cake pan 1 1/2 hours at 300°. This makes a layer cake and will stay moist until last piece is gone.
Sift all dry ingredients. Beat egg yolks, milk and oil until blended. Add to dry ingredients and beat until blended. Stir in crawfish, rice, pepper and onions. Beat egg whites until stiff, but not dry. Fold in batter. Add pepper to taste. Drop batter from tablespoon into fat.
Combine eggs and sugar; beat until light. Sift flour, salt and baking soda. Add to egg mixture and blend until smooth. Add the rest of the ingredients, except the cream cheese, and mix well. Spoon into 2 (9x5 inch) greased loaf pans. Bake at 325° for 1 hour or until toothpick comes out clean. Remove from pans immediately. Cool. Serve with whipped cream cheese (optional).
Mix together cake mix, pudding, eggs, oil, milk and sour cream. Set aside. Mix together sugars, cinnamon and nuts. Put half of the cake mixture in a greased Bundt pan. Then put half of the sugar mixture on top of this. Put rest of the cake mix on top and then remainder of sugar mixture. Cut sugar mixture in. Bake at 325° for approximately 1 hour and 15 minutes.
Boil noodles until tender in boiling water. Drain. Toss with cream, butter and cheese until completely melted. Serve at once.
In deep kettle, put in oil, onions, water and bouillon cubes; cook until boiling slightly. Then add noodles, broccoli and garlic powder. Cook until noodles and broccoli are tender (about 15 minutes). Mix 3 cups cold milk with flour. Mix other 3 cups milk with melted Velveeta cheese. Add both milk mixtures to kettle; cook until just comes to boiling so soup will thicken some.
Clean and chop berries as for shortcake or fresh use. Mix sugar, Clear Jell, Kool-Aid and salt together. Mix well. Add to strawberries and mix together. Put in jars and cold pack for 10 minutes.
Combine all ingredients; mix well. Cover and chill thoroughly. Serve over salad greens.
Prepare cake from first 5 ingredients. Add 1/4 cup chopped walnuts to batter. Bake in an oiled and floured pan for 45 minutes, or until done. Cool completely.
Mix all ingredients and pour into baked pie shell. Bake 45 to 50 minutes in a 350° oven. Top with whipped cream or ice cream as you wish.
Cook chicken and take off bone. Use 1/2 of chicken broth and add 1 diced bell pepper, 1 small chopped onion and spaghetti. Cook noodles until done and drain. Using other portion of broth to equal 1 can of cream of chicken soup and mix to spaghetti. Put half of spaghetti in 13 x 9 x 2 baking dish. Sprinkle Mozzarella and Cheddar cheese on top of spaghetti. Put remaining half of spaghetti on top of cheese and sprinkle more of the cheeses on top of spaghetti. Put in oven until cheese has melted.
Prepare your favorite graham cracker crust in a 9-inch spring-form pan. In a large bowl beat cream cheese, 1 cup sugar, eggs (one at a time) and vanilla. Bake at 375° for 35 to 40 minutes. Remove from oven and cool for 5 minutes on counter away from any draft.
Mix first 3 ingredients in large punch bowl. Add sherbet; serve as it melts.
Add corn to egg yolks. Beat egg whites with sugar. Fold into other ingredients. Cook in pan of water in oven at 350° for 45 minutes to 1 hour.
Season chicken. Saute in butter for about 2 minutes. Stir in spaghetti sauce and Italian seasoning. Cover; cook for 10 minutes, or until chicken is tender. Add celery; cook until tender-crisp. Serve over rice.
Salt chicken with the 2 teaspoons salt. Cover with water. Cook until tender; debone chicken. Put bread crumbs, seasoning, onions and celery in 11 x 14-inch baking dish. Pour broth over. You may need to add 1 can chicken broth or some water and 1/2 cup butter. Mix well. Have dressing the consistency of cornbread. Add chicken. Bake at 375° for 45 minutes to 1 hour.
Combine potatoes, eggs, celery, onion and pickle relish. Blend salad dressing and mustard. Stir in remaining ingredients. Mix well with potatoes until well coated. Serve when cold. You can garnish potato salad with eggs in green pepper rings.
Blend together and mix well the children, puppies, kittens and butterflies. Add them to the field, stirring constantly. Every so often fold in the oak trees and sprinkle in bouquets of flowers. Pour the brook over the pebbles and layer the edges with the sand. Sift in the gentle breeze. Spread over all the deep blue sky dropping in occasionally the rounded tablespoons of fluffy white clouds. Bake in the sunshine on a nice warm day. The giggles and grins will surface to the top throughout processing time.
Dissolve jello in 4 tablespoons of cold water. Add the boiling water, sugar, pineapple and lemon juice. Chill about 15 minutes or longer until cool or mixture begins to congeal slightly. Tear cake into small pieces.
Melt butter in large saucepan over low heat. Add marshmallows and stir until melted. Remove from heat.
Sift dry ingredients; add liquids. Mix well. Bake at 350° for 35 minutes. This cake can be mixed and baked in the same pan, if desired.
In Dutch oven, saute zucchini, peppers, onions, celery, carrots and garlic. Stir in tomatoes, picante, water, bouillon and cumin. Bring to a boil; reduce heat. Cover; simmer 30 minutes. Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated.
Place first 3 items in double thickness of cheesecloth. Bring up corners and tie with a string. Place with cider in large saucepan, or place loose spices in saucepan and strain before serving. Simmer, covered, for 5 minutes. Stir in sugar; simmer 5 minutes. Add cranberry juice and heat to simmering temperature. Serve hot in mugs. Garnish with cinnamon sticks, if desired. This makes a nice beverage to serve at the holiday season.
Combine peanut butter and chocolate chips in top of double boiler and place over hot (not boiling) water. Over low heat, melt chips and peanut butter. Add peanuts and stir until well coated. Drop by teaspoon onto wax paper-lined cookie sheet. Chill until set.
Combine oil, sugar and eggs. Beat well. Add flour and beat well. Add remaining ingredients and stir. Put batter into a greased and floured tube or Bundt pan. Bake at 350° for 1 to 1 1/2 hours.
Mix margarine with crumbs, sugar, coconut, peanut butter and nuts. Shape into small balls. In top of double boiler melt chocolate bits and wax. Dip balls into mixture to completely cover. Lay on wax paper to chill.
Mix together the eggs, sugar, salt, nutmeg, milk and vanilla. Pour into deep 10-inch pastry-lined pie pan. Bake 15 minutes at 450°. Lower heat to 325° and bake 35 minutes more. Test with knife blade in center. If it comes out clean, pie is done.
Remove skin and bones from chicken breasts. Place in buttered baking pan and cover with cream of mushroom soup. Cover and bake at 350° for about 1 hour.
Mix all dry ingredients in bowl. Beat slightly egg and milk. Dip squash slices in the egg and milk. Roll in the dry mix until coated. Pour oil in heavy baking pan. Place coated squash in pan. Bake at 450° until brown, both sides. Serves 6.
Mix ingredients and let set 1/2 hour. Just before serving, add Salad Supreme seasoning and toss well. Serve. You can add sliced fresh mushrooms, pepperoni and julienne strip cheese.
Mix cake mix as directed. Bake half the batter in a 9 x 13-inch pan for 10 to 12 minutes. Mix the caramels with the margarine and milk. Stir over low heat until melted. Pour the caramel mixture over the baked cake. Add the chocolate chips and nuts. Pour the remaining batter on top and bake 15 to 20 minutes. Cool.
Preheat oven to 350°. Cook 35 to 40 minutes until golden brown. Grease or spray 12-inch Bundt pan. Into pan, place pecans. Melt together butter and brown sugar in small saucepan. In plastic bag or container with top, mix sugar and cinnamon. Unwrap biscuits. Cut into quarters. Put biscuit pieces in white sugar mixture and shake until coated. Do this in small batches. Place coated biscuits into pan on top of pecans. Pour brown sugar mix over all. Bake 35 to 40 minutes. Invert onto serving dish and serve warm. Enjoy!
In a large bowl, stir onion soup mix into cranberry sauce. Pour dressing in (a little at a time) until well blended. Spoon mixture over chicken laid out in a single layer in pan until well coated. Bake for 1 hour at 325°. Baste every 15 minutes for better flavoring. Broil 5 to 10 minutes until coating becomes caramelized. (Can be marinated overnight, if desired.)
Tie cinnamon sticks and cloves in a cheesecloth bag. Combine spice bag, 1 quart water and tea bags in a stockpot. Bring to a boil over medium heat. Remove from heat; cover and let stand 30 minutes. Remove spice bag. Remove tea bags, squeezing gently. Add remaining 4 quarts water, cranberry-apple drink and remaining ingredients. Cook over low heat until sugar dissolves; stir occasionally. Serve warm. Yields 2 1/2 gallons.
Brown ground beef; drain and pour in a shallow baking dish. Slice potatoes and boil until done but still firm. Layer the potatoes over the ground beef. Next, spread mushroom soup over the other ingredients. (Can be added before the potatoes.) Sprinkle grated Cheddar cheese over the top of the casserole. Bake at 350° until cheese is bubbly.
Heat oven to 350°. Mix 1 egg, butter and dry cake mix until crumbly; reserve 1 cup. Pat remaining mixture lightly into ungreased 9 x 13-inch pan. Bake until lightly browned, about 15 minutes. Beat 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice with rotary beater until light and foamy. Pour over hot crust. Sprinkle with reserved crumb mixture. Bake about 15 minutes or until lightly browned. Sprinkle with confectioners sugar, if desired. Cool, cut into about 2 x 1 1/2-inch bars. Makes 32 bars.
Put water in a large bowl. Add sugar and yeast. Let set a few minutes. Add sifted flour, salt and oil. Stir until smooth. Add flour, a little at a time until you have a soft dough. Knead until it isn't sticky. Turn dough over and grease the top. Let rise in a warm place until double. Work down and let rise again. Make into loaves. Let rise until light and fluffy. Bake in 350° oven for 1 hour. This makes 5 loaves.
In a bowl, combine corn, thawed broccoli, egg, 1/2 cup crushed crackers, onion, margarine, salt and pepper. Blend and pour into a 1-quart buttered casserole. Combine 1/2 cup crushed crackers and the melted margarine. Sprinkle over top. Bake, uncovered, in a 350° oven for 35 minutes or until thoroughly heated through and browned on top.
Mix cornmeal, flour, baking powder and salt. Mix milk, egg and oil. Add milk mixture to the cornmeal mixture. Pour into greased, hot iron skillet. Bake at 425° about 25 minutes or until lightly browned.
Undercook cauliflower florets. Heat butter and oil. Add and cook garlic for 2 minutes. Remove garlic. Saute florets until they are well coated. Cover and cook several minutes longer. Season with salt and paprika.
Peel and core apples; cover 1/4 of apples with water; add sugar. Cook until soft.
Soak crumbs in milk and 1/2 cup catsup until soft. Add eggs, onion, celery, seasonings and meat. Mix well and bake 30 minutes. Mix together 4 tablespoons brown sugar, 1/4 cup catsup and dry mustard. Cover meat loaf with this mixture. Bake 60 minutes longer.
Beat eggs until light and add sugar, flour, baking powder and salt. Beat well with mixer. Add nuts and coconut. Pour over first mixture and bake again about 20 minutes at 350°.
In heavy saucepan, melt and brown 1/2 cup sugar until it forms a dark golden syrup. Remove from heat. Let cool a few minutes. Add hot water. Very slowly stir in rest of sugar, cream, corn syrup and salt. Cook without stirring to soft ball stage (238° on candy thermometer). Remove from heat. Add butter, vanilla and nuts; cool slightly, then beat until mixture thickens and begins to lose its gloss. Put in an 8 x 8-inch buttered pan. Let stand until firm; cut into squares.
Cook in saucepan over boiling water until thick. Pour into baked pie shell. Beat egg whites for meringue and add 4 tablespoons sugar and 1 teaspoon vanilla. Spread over filling and bake until meringue is done.
Line cookie sheet with foil. Use a cookie sheet with sides or make sides with foil. Put 40 crackers on foil. Melt butter. Stir in sugar and drizzle this over crackers. Bake at 350° for 12 to 14 minutes. Melt chips and paraffin over hot water; spread chocolate over cooled crackers. Immediately sprinkle pecans over all. When cooled, break into pieces.
Brown meat and onions until all pink is gone. Drain and add taco seasoning, water and beans. Cook until thick. Place broken chips in an 8 x 8 casserole dish, pour the meat mixture over the chips, top with the salsa and grated cheese. Bake in 400 degree oven for 45 minutes. Serve with more tortilla chips and sour cream. Salsa may also be added on top with the sour cream.
Mix well and shape into loaf. Bake at 350° for 1 hour.
Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned. Combine brown sugar, corn syrup and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yields: 16 bars.
Combine dry ingredients in small bowl. Blend with honey. Add vinegar. Slowly add oil, beating constantly. Add salt and paprika to taste. Easily done with mixer or food processor. Makes two cups. Really good with summer fruit.
Spread crescent rolls in 10 x 15-inch pan. Bake at 375° for 10 minutes.
Mix beaten eggs, herb stuffing, squash, onion, salt and pepper. Add melted butter. Pour into a greased casserole dish and top with grated cheese. Bake 30 to 40 minutes at 350°. This has a seafood taste. Serves 6.
Mix all ingredients together in large pan or Dutch oven (amount of ingredients vary to taste). Stir over medium heat. Let simmer 1 1/2 hours, check frequently. Serves 8 to 12. Even better the next day.
Mix ingredients; press in a 9 x 13-inch pan. Bake at 375° until light brown. Cool completely.
Sift together dry ingredients in a large mixing bowl. Set aside. Cream the shortening. Gradually add 1 cup sugar. Add eggs. Beat until fluffy and light. Add dry mixture alternately with sour milk, mixing well after each addition. Add vanilla and mix until well blended. Combine remaining 2 tablespoons sugar with cinnamon in another bowl. Spoon half the batter into lightly greased loaf pan. Sprinkle with half of the sugar/cinnamon mixture. Add remaining batter and sprinkle with remaining sugar/cinnamon mixture. Bake at 350° for 40 to 50 minutes or until done.
Brown onion in butter; add tomatoes and salt and pepper to taste. Simmer until thick. Add peppers. Cook 5 minutes. Just before serving, heat sauce and stir in cheese until melted. Serve with crackers or large chips.
Boil chicken; take off bone and place in baking dish. Mix soup and sour cream together; pour over chicken. Crumble Ritz crackers over top and dot with butter. Sprinkle with poppy seed (optional). Bake at 350° for 30 minutes.
Preheat oven to 475°. Mix the flour and salt in a bowl. Combine the syrup and milk, adding this to the flour mixture. Stir with a fork until thoroughly mixed. Do not overwork the dough. Shape this mixture into a ball and place it between 2 pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan with nonfat cooking spray. Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling.
Mix all ingredients. Pour into 4 greased pans. Cook until done at 350°. Makes 2 two-layer cakes.
Melt oleo and cool. Add remaining ingredients. Put in unbaked pie shell.	Bake at 325° for 40 minutes.
In a skillet, cook bacon until crisp. Drain, reserving 1/4 c. bacon grease. Add crumbled bacon. Combine sugar and flour; add to skillet along with vinegar, water, salt and mustard. Add onion and celery. Cook stirring constantly until mixture thickens. In a bowl combine peeled potatoes, carrots and parsley. Pour sauce over and stir gently to coat. Season with salt and pepper. Serve hot or cold. Good both ways.
In a medium paper sack or a large plastic bag, combine the cereal, marshmallows, peanuts, chocolate pieces and raisins. Close bag and shake well. Store the mixture in a closed plastic bag or a tightly covered container. Makes 5 cups. Kids love s'mores!
Heat oven to 375°. Heat syrup, margarine and sugar in a 2-quart saucepan to a gentle boil, uncovered, for 5 minutes, stirring occasionally. Let cool slightly.
Combine all ingredients, except buns. Fill each bun with 1/4 cup mixture. Place 4 sandwiches on plastic rack. Heat on High for 45 seconds to 1 1/2 minutes or until heated through. Heat 1 sandwich 15 to 30 seconds; two sandwiches 30 to 60 seconds.
Melt sugar in boiling water (to make syrup) and let cool. In large bowl, combine syrup and all ingredients except soda pop. Mix well and freeze. (Ziploc freezer bags work well.) When ready to serve, place frozen mixture in punch bowl and pour strawberry soda pop over to break it up. Will be ready to serve in 20 to 30 minutes. Drowns 25, serves 30 to 50.
In saucepan, place soup and cream cheese and stir gently over low heat until cream cheese softens. Add Ortega salsa and cook another 10 minutes. Hollow out bread; add crab and mushrooms. Add contents of saucepan. Stir gently, replace top of bread and heat in 350° oven for 35 minutes.
Boil chicken and then chop into small pieces. Mix chicken, sour cream and mushroom soup. Spread mixture in casserole dish. Crush Ritz crackers and mix with melted butter. Top chicken mixture with buttered cracker crumbs. Sprinkle top with poppy seeds. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease 13 x 9 -inch baking dish. In a large mixer bowl, beat brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Beat in eggs. Add combined flour, baking soda, cinnamon and nutmeg. Beat until well mixed. Stir in oats and mix well. Set aside 1 cup of oat mixture. Spread remaining oat mixture into pan. Use spatula to spread evenly.
Cook broccoli and drain. Place in a greased 1 1/2-quart casserole. Melt butter; blend in flour and chicken bouillon. Gradually add milk and cook until thickened, stirring constantly. Sprinkle broken English walnuts over broccoli. Pour thickened sauce over all. Sprinkle herbed dressing over casserole. Bake at 350° for 30 minutes.
Combine flour, baking powder, salt, sugar and 2 tablespoons of the cocoa in bowl. Stir in milk and melted butter. Spread mixture in 1 or 1 1/2-quart ring mold (microwave-safe). Sprinkle top with mixture of brown sugar and remaining cocoa. Pour hot water on top of batter. Cook on High for 5 minutes. Rotate dish and cook on High for 5 minutes more. Let stand for 10 minutes. This is best served warm (with whipped cream) or plain.
Make jello according to directions. Chill until thickened. Slice cake; place in bottom of 9 x 18-inch dish. Spread strawberries and juice over cake. Whip gelatin with high speed mixer. Add whipped topping; continue to whip until frothy. Pour over cake and strawberries. Place in refrigerator until congealed.
Cream both cheeses. Add rest of ingredients. Mix well. Form ball and roll in pecans.
Beat yolk. Add flour and milk gradually while continuing to mix. Beat egg whites separately until firm. Fold egg yolk and flour mixture into egg whites. Add nuts and raisins. Heat butter in pan on medium heat. Ladle batter into pan until it covers bottom of pan. Brown on 1 side, then flip and brown on other side. Put in serving dish, then sprinkle with sugar.
Put peaches (juice and all) in a 9 x 13-inch pan. Sprinkle dry cake mix on top of peaches. Drizzle butter over top of cake mix, then sprinkle nuts on top. Bake 25 minutes on bottom rack of oven and 10 minutes on top rack at 350°. This may be served with whipped cream or ice cream.
Brown eggplant in oil. Transfer to baking dish. Cover with 3 slices cheese. Spread Ricotta evenly over cheese. In skillet, saute garlic. Quickly add tomato puree. Heat thoroughly. Spoon over Ricotta. Cover with remaining cheese slices. Bake at 375° for 20 to 25 minutes. Serves 4.
Melt butter. Saute onion. Add spinach, cheese, eggs and seasonings. Mix all well. Form into balls. Place on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Add sugar, flour, salt and vanilla to beaten eggs and mix well. Add walnuts. Spread in a greased shallow (9 x 12 1/2-inch) baking pan. Bake at 375° for 20 to 25 minutes. Cut into strips and remove from pan while warm. Makes 24.
Mix all ingredients and put in a spring-form pan (or 9-inch round pan). Top with 1/4 cup sugar and cinnamon mixture. Bake at 350° for 35 to 40 minutes, or until done. Serve with whipped cream.
Crush bread into fine crumbs. Mix with rest of ingredients and store in a tight container.
Mix thoroughly sugar, flour and salt. Add egg yolks and a little of the milk. Mix well. This will be pastry then. Stir in remainder of milk and add margarine. Cook on medium heat until thickened. Remove from heat and add vanilla. Mix well and let it cool. In a large deep casserole dish place vanilla wafers on bottom and slice the bananas over the wafers. Pour the mix over the bananas and continue repeating layers in this order. Beat egg whites until they form a stiff peak. Add 3 Tbsp. Sugar and beat until stiff. Top banana pudding with egg whites. Bake at 350 degrees until golden brown.
Cream the Crisco and sugar together. Mix in egg. Add dry mixture to creamed mixture. Drop heaping teaspoonful of dough onto ungreased cookie sheet 2-inches apart. Flatten mounds slightly with moistened spoon. Bake 12 minutes or until light brown. Makes 3 dozen.
Melt margarine and mix ingredients together. Bake in a greased casserole dish at 350° for 1 hour.
Mix all ingredients together. Place into well-greased casserole dish. Bake at 350° for 1 hour. Serves 6 to 8.
Measure all ingredients into a 1-quart screw-top jar. Shake gently to thoroughly combine.
Cream together oleo, sugar, powdered sugar and oil. Add eggs, one at a time and vanilla. Sift flour and measure with other dry ingredients. Roll into balls, put on pans and mash with glass dipped into sugar. Bake 9 minutes at 375°.