HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss apples in lemon juice and water in 2 quart baking dish. In large bowl combine flour, oats, sugar, nutmeg and salt. Mix thoroughly. Cut in butter in food processor to resemble coarse crumbs. Mix in walnuts. Crumble over apples to cover. Bake at 350° for 40 to 45 minutes, until top is light brown.
Cut eggs longwise. Place yolks in a small bowl. Mash together the yolks, butter, cream and mustard until well blended. Add olives and cayenne. Fill whites with egg mixture. Chill before serving.
Combine all ingredients except cheese and paprika. Put in buttered 13 x 9. Top with cheese and sprinkle paprika. Bake uncovered at 350° for 40 minutes or until shrimp turn pink and cheese is bubbly.
Combine milk and chocolate in saucepan. Cook over medium heat until chocolate is melted, stirring constantly. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Pour into ice cream freezer and freeze as directed.
Toss together. Add 1 cup mayonnaise and 1/2 cup Parmesan cheese. Toss again.
In small mixer bowl cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Fill baked pastry shell and chill several hours or overnight. Whip cream with remaining 1/4 cup powdered sugar and Amaretto until firm. Spread on top of pie.
Place brisket in roaster pan. Mix remaining ingredients and pour over meat. Cover pan with foil to make airtight for 24 hours or overnight. Bake 4 hours at 250°. Slice thinly and bake 1 hour more.
Brown meat; drain. Add onion until soft. Add rest of ingredients and simmer 1 1/2 hours, stirring frequently.
Place a 3-cup mold in refrigerator to chill. Stir cream, sugar and orange juice in a medium-size bowl until sugar dissolves. Place in freezer 1 1/2 hours or until partially frozen (mixture must be thick so chips won't sink). Fold in chocolate chips. Pour into chilled mold, cover and freeze until hard, several hours or overnight.
Combine all ingredients. Mix well with fork. Pat in pie plate. Bake at 450° for 8 minutes or use for uncooked pie crust.
In a mixing bowl, dissolve yeast in warm water. Add sugar, salt and oil. Stir until dissolved. Add 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down and divide into 12 portions. Roll each portion into a 10 x 1/2-inch rope. Place 1-inch apart on a greased baking sheet, sprinkled with cornmeal. Let rise, uncovered, until doubled, about 40 to 60 minutes. Beat egg white and water. Brush over breadsticks. Sprinkle with coarse salt. Place baking sheet on middle rack of oven. Place a large shallow pan filled with boiling water on lowest rack. Bake at 400° for 10 minutes. Brush again with egg white. Bake 5 minutes longer or until golden brown. Yield: 1 dozen.
Combine the ingredients. Crush Ramen noodles (do not cook). Mix all.
This recipe may be halved. Place all ingredients in container and simmer for 2 to 3 hours before serving. Spices may be tied in a bag, if desired.
Cut celery and put in large pan. Flour and brown meat that has been cut in bite size. Drain on paper towel, then add to celery, soy sauce and brown sauce. Cut onions and brown them. Add to rest. Cook until meat is tender, about an hour or so.
Mix all together. Shape into patties (golf ball size). Fry in vegetable oil until golden brown on both sides. If you wish, shape into loaf and bake at 370° for 45 minutes in greased loaf pan.
Put the cooked and drained vegetables in a greased casserole. Add the soups. Put Cheez Whiz on top. Bake at 350° for 1/2 hour, or until it bubbles. Bake with lid on.
Combine peaches and sugar. Add water to cover. Cook down until tender. Mash peaches with potato masher and let cool. Cut pastry dough about 5 x 8-inches. Place 1/4 cup peaches in each crust. Fold over and stick edges of crust together. You may have to dampen edges to get them to stick good. Fry until brown in a well-greased skillet.
Bring milk and water in saucepan to a boil (watch carefully). Turn to low; add rice. Cover 20 minutes. Turn off heat. Pour sugar; mix quickly (will be soft). Mix eggs separately, then mix together with rice. Again mix quickly. Let set in serving dish. Sprinkle with cinnamon. Makes 8 (1/2 cup) servings.
Combine first 3 ingredients. Mix well. Stir in green onion. Spread a thin layer of mixture on each slice of bread. Place on a baking sheet. Broil about 4 inches from heat until bread is lightly toasted. Serve immediately. Yield: Approximately 5 1/2 dozen.
Combine Cool Whip and cottage cheese. Sprinkle dry jello over top. Fold in drained fruits. For variations, use other jello.
Beat eggs, sugar and oil. Add flour and baking powder. Make 1-inch balls (do not press) and bake on greased and floured cookie sheets for 12 to 15 minutes at 350°. While still warm, hollow out cookies and when cool, fill with apricot filling. Mix 1/2 pint white vermouth and 6 drops red food color. Roll cookies in vermouth, then white sugar and add peach leaves. Yield: 5 dozen cookies (2 1/2 dozen peaches).
Mix together potatoes, salt and pepper. Add egg and enough flour to thicken batter. Heat oil in skillet. Drop mixture by teaspoonfuls into skillet. Cook until evenly browned on both sides.
Use cooking spray to coat 9 x 13-inch glass pan. Pour croutons in pan to cover bottom. Cover with 1/2 cheese and meat. Combine eggs, milk, dried mustard, soup and salt and pepper. Pour liquid mixture over contents of pan. Spread rest of cheese over liquid. Let stand in refrigerator overnight. Preheat oven to 325°. Remove plastic wrap or foil and bake for 1 hour. Let stand 10 minutes before serving.
Mix sugar and cocoa. Add melted margarine. Add beaten eggs and salt, stir well. Add flour, stirring well again, finishing with nuts and vanilla. Pour into greased 13 x 9 pan, bake 350 for 40 minutes. Cool, cut into squares.
Mix all ingredients together and pour into unbaked pie shell. Bake 40 minutes at 350°.
Dissolve yeast in water. Add sugar, salt and shortening. Add 4 cups flour and mix very well. Add remaining flour, 1 cup at a time and knead in. Place in greased bowl and punch down every 10 minutes for 1 hour. Divide into 2 balls and let set for 10 minutes. Roll into rectangle, then roll up into 2 long loaves. Place on greased cookie sheet and clip top every 2-inches. Let rise 1 1/2 hours. Bake at 400° for 25 to 30 minutes.
In a 4-quart saucepan, prepare noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain. In saucepan, add soup, sour cream, Parmesan cheese, pepper, noodles and broccoli. Over low heat, heat through, stirring occasionally. Makes 5 servings.
Place chicken in water to cover and simmer until tender; debone and cut into bite-size pieces. In same broth, cook spaghetti (do not drain). In skillet, saut onion and green pepper in butter. Add flour and blend well. Add mushrooms and tomatoes. Simmer about 10 minutes, stirring occasionally.	Add Ro-Tel mixture to cooked spaghetti. Stir in Velveeta cheese. Add chicken. Salt and pepper to taste. Pour into buttered casserole and bake at 350° about 30 minutes.
Mix ingredients in order given. Bake at 350° for 10 to 12 minutes.
Combine first 6 ingredients together and mix well. Add cornbread mix last and mix well. Pour into greased 9 x 13-inch pan and bake at 400° for 25 minutes.
Combine the lettuce, celery, onion, peas, water chestnuts and broccoli.	Cover with 1	cup mayonnaise and 1 cup salad dressing and the	sugar.	Mix with mayonnaise. Use 2 cups mayonnaise	or salad dressing, mix sugar in and salt and pepper to	taste.	Layer lettuce on bottom of dish; spread to edge of dish. Add	the chopped tomato over mayonnaise, then add the crumbled bacon. Add the	shredded cheese over the bacon. Cover; let set for 24 hours. Do not mix to serve.
Drain fruits. Blend sugar, cream cheese and salt. Fold in whipped topping. Combine all ingredients and pour into a 9 x 13 x 2-inch glass dish. Cover and freeze. Remove from freezer a few minutes before serving time. Cut in squares and serve on lettuce. Garnish with fresh strawberries if desired. Serves 12 to 15.
Chill peas, celery, onions, rice and shrimp. Combine and blend well all remaining ingredients. Pour over chilled mixture. Toss lightly and let stand in the refrigerator for several hours (preferably overnight).
Thoroughly combine eggs, sugar, margarine, lemon juice and vanilla; stir in coconut. Pour filling into unbaked pie shell. Bake 40 to 45 minutes or until knife inserted halfway between center and edges comes out clean. Cool before serving.
Heat oven to 350°. Grease and flour two (9-inch) round cake pans. Line bottom of pans with wax paper.
Mix sugar, flour and cocoa. Add beaten eggs, butter and milk. Mix well. Heat until hot on top of stove. Pour into deep dish pie shell. Bake at 350° until crust is golden brown. Top with meringue and brown.
Mix all ingredients together and divide into 2 casseroles. Bake at 350° for 40 minutes.
Mix together. Pour into graham cracker crust and bake at 350° for 40 to 45 minutes. Turn oven off and open door. Cool pie in oven to room temperature. Remove from pan and refrigerate, if desired.
Lightly brown onion and celery in butter. Add next 4 ingredients and simmer for 5 minutes. Put into buttered casserole. Top with layer of nuts and noodles. Heat in 350° oven until bubbly.
Beat milk, water, drippings and bouillon cubes until all are dissolved. Pour into dry ingredients and mix well. Press out on an ungreased cookie sheet. Cut into shapes (of dog bones). Bake at 300° for one hour, then turn off heat and leave in oven until they harden.
Boil meat together until tender. Cool and remove meat from bones. Save meat broth. Grind meat with onions using coarse blade on food chopper. Add corn, tomatoes, butter and salt and pepper to taste. Simmer mixture 3 to 4 hours. Gradually add meat stock after having skimmed off fat. Serves 30 people. This freezes well.
Prepare pudding according to directions on box. Now mix all the other ingredients together with pudding and chill in a mold or dish.
Boil 1/2 cup of water in a heavy pot; add bouillon cube. Sear pork in hot butter, turning with tongs until brown. Lower heat; add bouillon liquid, herbs, vegetables and a little wine. Cook for 1 hour; turn. Add more wine. Cook another hour; remove meat and keep warm. Drain vegetables from cooking liquid and mash. Return all to the pot. Mix cornstarch with cold water. Add to pot to thicken sauce, stirring all the while. Serve sauce with the meat.
Halve peppers lengthwise. Remove stems, seeds and membranes. Add salt to enough boiling water to cover peppers. Boil 5 minutes; drain.
In a large skillet, brown chicken in oil. Transfer to a slow cooker. In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken. Cover and cook on low for 6-8 hrs. Serve over linguine. Yield 4 servings.
Cut orange. Squeeze over 1/2 cup of the sugar. Grind the orange peel and raisins twice. Cream remaining 1 1/2 cups sugar and oleo. Add eggs, then milk, mixed with the soda, orange/raisins and flour. Bake in 325° oven for 30 to 45 minutes. Spoon sugar/juice over hot cake.
Brown meat cubes in hot oil. Add the next 6 ingredients plus 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender (approximately 2 hours).
Place beans in a 4-quart Dutch oven with 6 to 8 cups water. Heat to boiling and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain. Add 2 quarts water, ham, onion, garlic, parsley, salt, basil, pepper, oregano and bay leaf. Heat to boiling. Reduce heat and simmer 1 1/2 hours or until beans are tender.
Pack cucumbers in jars. Bring mixture to boil. Pour over cucumbers and seal.
Follow directions for waffles on the Bisquick package. Coat onion rings with batter, several at a time. Drop into hot oil (about 375°) and cook 2 to 3 minutes, turning, if necessary, to brown evenly. Drain on paper towels and salt to taste while still hot. Serves 3 or 4.
Top chicken with cheese. Mix vermouth with soup. Spread over chicken. Top chicken with stuffing mix. Pour melted butter over all. Bake at 350° for 1 hour.
Cut the bread in bite size pieces, taking care that each piece has a portion of crust. Heat the garlic with the wine in the chafing dish pan until air bubbles appear; remove the garlic. Mix the cheese with flour and salt. Add to wine in three installments, stirring with a wooden spoon until cheese has melted. Stir until mixture bubbles. Have each guest spear his piece of bread on a fondue fork, dip it into the fondue and stir until bread is coated. If the fondue becomes too thick, stir in warm wine.
Mix ingredients and beat on high with mixer for 15 minutes until consistency of marshmallow cream. Grease cookie sheets and drop by teaspoonful onto cookie sheet.
Dissolve jello in 1 cup hot water. Add cream cheese to jello mixture. Add all other ingredients except Seven-Up. Mix well. Stir in Seven-Up. Chill in refrigerator. Stir.
Preheat oven to 250°. Place beef brisket in large baking dish or roaster. Mix next 7 ingredients and pour over brisket. Place in oven and bake for 2 hours. Add vegetable to pan and continue baking for 2 additional hours or until done.
Submerge tea bags in boiling water for 10 minutes. Dissolve jello in tea; cool in ice until it starts to gel. Add other ingredients and refrigerate until congealed.
Place water, lemon juice and vanilla in bowl. Sprinkle in dry milk. Turn beater to high speed and whip for 8 to 10 minutes.
Cook sweet potatoes in water until tender, about 45 minutes. When cool enough, peel potatoes and mash. Add butter, sugar, spices, eggs and milk in large bowl. Beat until smooth. Pour into 9-inch unbaked pie crust. Bake in a 350° oven for 1 hour or until crust is brown.
Mix all of the ingredients in 2-quart casserole. Bake at 350° for 25 minutes. Test for doneness.
Mix together jello, tapioca pudding and water and bring to a boil. Boil 1 minute. Remove from heat and set aside to cool. Add Cool Whip, oranges and pineapple. Mix well. Pour into an 8 x 12-inch pan. Refrigerate. Makes 6 to 8 servings.
Combine mangos, ice, honey and milk in blender or food processor. Puree until thick consistency. Serve in glasses with a mint garnish. Serves 4.
Mix sugar, shortening and eggs. Add sour cream and bananas. Stir in dry ingredients. Pour into greased loaf pan and let stand 20 minutes. Bake at 350° for 50 to 60 minutes or until it tests done. Makes 1 loaf.
Mix all together. Pour into shell. Bake at 350° for 30 to 40 minutes.
Cream the butter and shortening. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and soda, stirring until soda dissolves. Add flour alternately with buttermilk to creamed mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups of chopped walnuts and coconut, stirring well. Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour into 3 greased and floured 9-inch round cake pans. Bake in 350° oven for 30 minutes. Frost with cream cheese frosting; sprinkle top with chopped walnuts.
Put cheese, half and half and oleo in a saucepan and melt into a smooth sauce, stirring constantly. Grate the potatoes and stir in sauce, mixing thoroughly. Put in a 13 x 9-inch casserole, packing firmly. Bake at 350° for 30 minutes. Spread sour cream on top and spread onions evenly over the top. Fry and crumble bacon on top of the green onions. Put back in the oven and bake 5 minutes longer or more.
Scald milk. Add margarine. Mix sugar, salt and vanilla with beaten eggs. Add broken pieces of bread to egg mixture. Mix well. Add milk and raisins and mix well. Pour into large baking pan. Set in pan of water. Bake for 1 hour at 375°. Makes 35 to 40 servings.
Mix beans and relish and put filling on bread slices. Top with bacon (and cheese, if desired). Heat in a 400° oven or microwave until hot and cheese melts.
Cube round steak; add salt, paprika, pepper and onion. Brown in melted butter; add bay leaf, Worcestershire sauce and soup. Simmer 3 to 4 hours. Add sour cream just before serving. Don't let boil after adding sour cream.
Cook pie filling, sugar, pineapple, cornstarch and coloring until thick. Remove from heat and add dry jello. Allow to cool. Add bananas and pecans. Pour into pie shell and top with whipped topping.
First Day: In the morning, wash cucumbers thoroughly. Scrub with vegetable brush. Drain cucumbers and place in large container. Cover with boiling water. That afternoon, 6 to 8 hours later, drain and cover with fresh boiling water.
Brown and drain meat. Melt cheese; mix all ingredients together. Keep hot for dipping.
Wash and dry fresh, firm mushrooms. Dip in beaten egg and dredge in flour. Preheat oil to 375° on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds. Fry mushroom until brown, then drain on paper towels. Salt and pepper to taste. Serves 4 to 6.
Make Kool-Aid and orange juice by directions on package. Chill thoroughly. Just before serving, mix all ingredients together.
Grind together the first 3 ingredients and add the salt. Let stand 1 hour. Drain and add vinegar and sugar. Boil 15 minutes. Cool and add mayonnaise and mustard. Mix and seal.
Mix together and heat in a microwave. Stir as cream cheese melts. Serve with bread sticks.
Sprinkle nuts evenly in bottom of tube pan, greased and floured. Combine cake mix, eggs, water, oil and rum in large mixing bowl. Blend and mix for 4 minutes on medium speed. Pour over pecans. Bake for about 1 hour at 325° or until cake tester comes out clean. Cool in pan 15 minutes before removing. Glaze with Rum Glaze while cake is still warm.
Slice cucumbers and onions. Put salt over top; drain and rinse. Heat vinegar, sugar, turmeric, celery seed and mustard seed until sugar dissolves. Add pickles and onions. Heat. Put in canning jars. Process in a water bath for 5 minutes.
Roll on floured board 1/4-inch thick and bake on greased cookie sheet for 10 minutes at 350°. Makes 4 dozen.
Preheat oven to 450°. Melt margarine in 8 x 8-inch baking dish. Parboil squash in a small amount of water. Scoop pulp out. Place in a bowl; add remaining ingredients, except cinnamon. Mix well. Pour into baking dish. Sprinkle with cinnamon. Bake 20 to 30 minutes.
Put all the ingredients into baking dish in the order listed and squeeze margarine on top. Bake at 350° for 60 minutes or until golden brown on top.
Fry bacon until crisp; drain on absorbent paper. Saute onion in bacon drippings. Combine all ingredients, except bacon, in a greased 1 1/2-quart casserole; mix well. Top with bacon. Bake at 350° for 45 minutes. Yields 6 to 8 servings.
Stir together cornstarch, broth and soy sauce. Set aside. In skillet over medium heat in 2 tablespoons hot oil, stir-fry chicken until no longer pink. Remove and set aside. In skillet, in 1 tablespoon hot oil, stir-fry veggies, garlic and ginger until tender-crisp. Stir in broth mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through. Serve over rice. Serves 4.
Mix flour, milk, and salt. Stirring until smooth; then cook until smooth, stirring constantly. Set aside and cool.
Heat oven to 375°. Mix thoroughly sugar, butter, eggs and vanilla. Mix and sift together flour, soda and salt. Stir into first mixture. Add chopped nuts. Shape 1 level tablespoon of dough into balls. Place on ungreased baking sheet and flatten with fork that has been dipped in cold water. Bake 8 to 10 minutes. Yields 5 dozen.
Mix the first 3 ingredients well; make into balls. Melt the paraffin and chocolate chips in pan, then drop balls into chocolate mixture.
Mix all ingredients and put in casserole dish. Sprinkle with Parmesan cheese. Bake at 350°.
Blend flour, butter and powdered sugar; press in pie pan with fingers. Bake 20 minutes at 350° or until slightly brown.
Mix all together. Let stand 20 minutes. Serve on lettuce leaves with tomato wedge garnish.
Lightly brown hamburger; add onions and cook until onions are soft. Add the 2 cans of tomatoes and cook for 10 minutes, medium heat. Add the frozen corn and peas and cook 10 minutes. Add the cooked rice. Season to taste and cook until heated through.
Cream first 3 ingredients together. Add vanilla and lemon flavoring to cheese and beat in eggs. Add flour and salt to creamed mixture. Stir in chocolate chips. Bake at 350° for 12 minutes.
Boil sugar, cornstarch and water until thickened and clear; add jello and few drops food coloring. Let cool; add berries and pour into baked crust.
Toss first 5 ingredients together, add tortilla chips and toss. Slice and add avocado. Brown meat, add beans and salt; simmer for 10 minutes. Mix with cold salad, decorate with tortilla chips, avocado and tomatoes slices.
Break crackers in half, then layer them out on aluminum foil-lined cookie sheet. Boil together for 3 minutes (medium-low heat) the margarine, sugar and butter. Pour over crackers, then cover with chopped pecans. Bake at 350° for 10 minutes. Cool and cut, then layer on aluminum foil and put in a tin to store.
Pour melted margarine over sugar. Add beaten eggs, milk, coconut and vanilla. Pour into pie shells and bake at 350° on lowest shelf for 40 to 45 minutes or until set.
Dissolve sugar in hot water. Let cool. Add nonfat dry milk and beat or put into blender until smooth. This equals a 14 ounce can of milk.
Spray 9 x 13 pan with nonstick spray. Tear 4 slices of bread into small pieces.	Cover bottom of pan with bread pieces.	Brown sausage and mix with eggs, cheese, salt and pepper. Bake at 350° for 25 minutes.
Press rolls in bottom and up sides of a greased pizza pan. Smooth seams. Bake at 350° for 8 to 10 minutes or until golden brown. Soften cream cheese; mix with mayonnaise and dry dressing mix. Spread on cooled crust. Top with cheese and vegetables. Cover; refrigerate until served. Cut into slices or squares.
Blend flour and shortening well. Add sugar, baking soda, eggs and mashed bananas. Mix well. Add nuts. Bake in a greased, lightly floured loaf pan at 350° to 375° for one hour.
Mix all ingredients and combine with macaroni. Add 1 boiled egg (chopped). Chill before serving.
Mix together. Let stand 24 hours. Put clippings in solution. Let it soak for 2 hours. This will neutralize acids in paper. This keeps clippings from turning yellow.
Cream shortening and brown sugar. Add eggs. Stir in dry ingredients. Fold in raisins and nuts. Bake at 375° for 12 to 15 minutes. Makes 200 cookies.
Beat the sugar, flour, butter and eggs real good. Add the buttermilk and vanilla; mix well. Pour into an unbaked pie shell. Cook at 400° for 10 minutes, then at 350° for 30 minutes, or until knife inserted in center comes out clean.
Brown meat in heavy skillet. Add salt when done. Add Spanish rice and simmer about 15 minutes, covered.
Sprinkle fish with onion salt and pepper. Place in baking dish. Combine Tabasco sauce and buttermilk. Pour over fish. Bake at 375° for 10 minutes or until fish flakes. Serves 2.
Bake cake mix according to directions on box and cool. Crumble into small pieces. Prepare pudding according to directions on package.
Sift flour, baking powder, milk and salt. Blend in Crisco thoroughly. Store and use like Bisquick.
Beat egg whites until foamy; gradually add sugar. Beat until stiff. Add salt and vanilla. Mix well; add pecans and chocolate bits and drop by teaspoonful on ungreased foiled cookie sheets (2). Heat oven to 350°. Put in and turn off immediately and take out in morning. Makes 4 dozen.
* You may wish to use additional confectioners sugar and lemon juice for an even yummier taste!