HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and chop apples. Melt butter (bacon drippings may be used if you prefer). Add apples, cabbage, onions, Season-All and nutmeg. Mix well. Cover and cook over low heat 20 minutes, stirring frequently. Combine vinegar, sugar and red pepper. Add to cabbage. Cook 5 minutes longer. Stir in nuts or serve with nuts sprinkled over top. This is one of those dishes you will find even better when reheated. Excellent served with pork, duckling, goose and game. Serves 4 to 5.
Preheat oven to 350°. Mix all ingredients together until smooth. Grease cookie sheets or use parchment paper. Bake 8 to 10 minutes, until lightly browned. Cookies are very light and will melt in your mouth.
Preheat oven to 350°. Spray cookie sheet with Pam. Spread wax paper on counter. Roll hamburg into a large ball. Place hamburg on wax paper. Punch a hole in hamburg with fist. Crack and drop egg into well. Ring the top of well with ketchup. Ring the bottom of well with bread crumbs. Season with salt, pepper and thyme. Sprinkle on the whiskey and vermouth. Knead entire mixture until all is combined. Add more bread crumbs, if necessary. Spread out 18-inch wax paper. Transfer mixture to wax paper. Roll out in a rectangle 5 x 9 x 1/4-inch. Alternate ham and cheese slices. Roll up like a jelly roll. Tuck in all corners. Place on greased sheet. Bake 1 hour.
Mix sugar, Crisco; add eggs and beat well. Add anise, lemon rind, milk, baking powder and flour. Last, add wine to batter and beat well. Pour batter into tube pan. If desired; sprinkle batter with sugar or confetti. Bake at 350° for 1 hour.
Cook the first 3 ingredients until meat is brown. Add next 4 ingredients to meat mixture and bring to a boil. Add all remaining ingredients. Cover and simmer on low heat for 1 hour.
Place the first 5 ingredients in a large salad bowl. Layer them; do not mix them together. Spread over 2 cups salad dressing to seal in the 5 ingredients. Sprinkle 2 tablespoons sugar over salad dressing. Fry 1/2 pound bacon until very crisp, then cool, crumble and sprinkle over the top. Also sprinkle 1/2 pound grated Cheddar cheese. Cover and chill for 8 hours.
Put cookies in blender or food processor to crumble up fine, then set aside. Cream the cream cheese and powdered sugar, then set aside. Mix pudding and milk together, then add cream cheese mixture to the pudding mix. Fold in Cool Whip. In 9 x 13-inch dish, put a layer of Oreo mixture, then pudding mix; repeat this until all used up ending with Oreo mixture on top.
Heat outdoor grill. Combine all ingredients except pork chops. Place chops in shallow dish and pour marinade over them. Marinate 30 minutes. Drain pork, discarding marinade. Grill chops over indirect medium-hot heat 12 to 15 minutes, turning once.
* Four small to medium-size breast halves on a plate covered with plastic lid will cook in 5 minutes in microwave.
In greased casserole, arrange onions. Mix together other ingredients except cracker crumbs and pour over onions. Bake at 350° for 30 to 40 minutes. Top with cracker crumbs.
Preheat oven to 400°. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, sugar, salt and pepper in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned. Makes 8 servings.
Combine squash, sugar, salt, flour, onion and pepper. Add beaten eggs and melted butter; mix. Drop by tablespoons onto oiled griddle. Cook on both sides until brown. Serve immediately.
Combine ground beef with eggs, garlic, salt and pepper to taste. Form into walnut-size balls. Brown in a skillet with a little margarine or oil, if necessary.
Blend eggs, pineapple juice, flour, sugar and vinegar until smooth. Cook over medium heat until sauce thickens. Remove from heat. In a large bowl, blend all fruits and nuts. Pour egg sauce over fruit mix; blend well. Chill and serve.
Mix brown sugar, butter and syrup. Boil for 3 to 4 minutes in microwave. Add baking soda and vanilla; stir it up good. Spray paper bag with Pam. Pour box of cereal in bag, then add mixture. Stir up good. Put in microwave and cook on Full power for 1 1/2 minutes. Shake bag well. Put back in 1 1/2 minutes. Shake well again. Put back in 1 minute more, then shake. Pour onto wax paper.
In 1 1/2-quart casserole dish, blend soup, milk, soy sauce and pepper. Stir in beans and 1/2 of onions. Bake at 350° for 25 minutes. Stir. Top with remaining onions and continue baking for 5 minutes. Makes 4 to 6 servings.
Place steaks in shallow pan. Mix together, blending well, brown sugar, soy sauce, ginger, garlic and sesame oil. Pour over steaks. Cover and refrigerate at least 3 hours or overnight. Turn steaks occasionally.
Crumble broccoli on bottom of pan. Mix remainder of ingredients together. Pour over top of broccoli. Cubes of chicken or turkey may be added for a complete meal. Bake at 425° for 20 to 25 minutes.
*Onions, olives, mushrooms, tomatoes, bell peppers, pepperoni, sausage, Canadian bacon, etc.
Brown ground beef and onion in large skillet; drain grease. Add tomato sauce, water, spices and macaroni. Mix thoroughly. In greased 8 x 10-inch casserole dish, layer one-half of beef mixture and top with half of cheese. Layer remaining beef mixture on top of cheese; top with remaining cheese and pepperoni slices. Bake at 350° for 25 to 30 minutes.
Cook chicken. Remove from broth. Strain broth, reserving 2 2/3 cups. Bone chicken and cut in small pieces. Combine chicken soup with 1/2 of broth; mix well. Combine mushroom soup with remaining broth and mix well. Combine stuffing mix and butter. Reserve 1/4 for garnish. Spoon 1/2 of remaining stuffing into greased 13 x 9-inch pan. Now layer chicken, soup mixture, chicken, mushroom soup mixture and remaining stuffing mixture. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 to 45 minutes. Serves 8 to 10.
Line a 9 x 13-inch pan with graham crackers. Soften cream cheese and beat with vanilla and sugar. Fold in Cool Whip. Pour over crackers. Top with pie filling. Refrigerate at least 4 hours before serving.
Combine sugar, water, cornstarch and salt; cook until clear. Remove from heat; add red food coloring and gelatin. Stir well and allow to cool. Put strawberries in prebaked pie shell. Pour sauce over berries and chill top with whipped cream or Cool Whip; serve.
Cook or steam vegetables until almost done. Mix soup with milk and mayonnaise. Beat for 2 minutes. Melt butter. Crumble crackers in fine pieces. In pan, layer mixed vegetables, then soup mixture, then cheese. Mix crackers in butter and sprinkle on top. Salt and pepper to taste. Bake at 350° for 25 minutes or until cheese has melted.
Cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. In saucepan, blend milk, cream cheese, salt, garlic salt and Parmesan cheese over low heat until melted and smooth. Pour one cup over broccoli; top with sliced chicken. Pour remaining sauce over chicken. Cover and cook on low 4 to 6 hours. Serves 4 to 6.
Sift together flour and sugar. In saucepan add butter, cocoa and warm water. Bring to boil and pour over dry ingredients. Mix well, then add buttermilk, baking soda, eggs and vanilla. Mix well. Pour in large oblong pan. Bake at 350° for 40 minutes.
Peel, core and slice apples. Add applesauce, cherries and raisins. Combine sugar, cornstarch, cinnamon and nutmeg, then add to fruit. Stir in vanilla.
Stir the sugar, Karo, butter and 1 cup cream over low heat until sugar dissolves. Cook, stirring constantly, over medium heat to 240°. Reduce heat. Add slowly the second cup of cream. Increase heat to medium and bring to 245°. Pour at once, without scraping, onto buttered 9 x 13-inch pan or marble slab (with sides). (Scrape bottom and sides of pan onto a second buttered pan; this candy will be more brittle, but is still great for eating.)
In buttered pie pan put 1 tablespoon shallots on bottom, layer fish on top in single layer. Cover with remaining shallots and the mushrooms, dot with butter, salt and pepper. Pour wine and water over just barely to cover. Bring to low simmer on stove; cover with wax paper coated with butter. Put in bottom third of oven, preheated to 350° for 8 to 12 minutes.
Mix thoroughly; add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups of prayers, faith and enthusiasm; spread all into your daily life. Blend well with human kindness; serve with a smile at all times and it will satisfy the hunger of many people less fortunate than ourselves.
Combine all ingredients and drop by tablespoon on cookie sheet. Bake at 350° for 12-15 minutes or until lightly browned. You can use choc chips instead of chunks 'cause the chunks are hard to find. Enjoy!
Set oven at moderate 350°. Blend butter, 1/2 cup sugar and egg yolks. Work in flour. Lightly flour hands and pat into well-greased 7 1/2 x 11 1/2-inch baking dish. Bake 15 minutes. Remove from oven and spread evenly with preserves. Beat egg whites until foamy; gradually beat in 1/3 cup sugar. Continue beating until peaks form, then fold in nuts. Spread carefully over preserves. Return to oven and bake 25 minutes. Cool and cut into bars. Makes about 16.
Layer 1: Mix and crush Oreos, saving a small amount for garnish, and melted margarine. Press in a 9 x 13-inch pan for crust.
Beat eggs until foamy. Add sugar, syrup, melted butter and vanilla; beat until mixture thickens. Add nuts and pour into a pie shell. Bake for 10 minutes at 450°, then reduce heat to 325° and bake until filling is firm (approximately 35 to 40 minutes).
Brown patties in skillet. Pour off grease. Dissolve bouillon in water and pour over patties along with soup mix and mushrooms. Simmer for 30 minutes. Serve on bun with slice of Swiss cheese.
Beat egg whites at room temperature until stiff peaks form. Gradually add sugar, beating until well blended. Fold in remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 250° for 30 minutes.
Place first 3 ingredients layered in buttered casserole. Place next 5 ingredients in skillet, making a white sauce until medium consistency. Pour over other ingredients. Bake at 350° for 20 to 25 minutes. Place cracker crumbs on top last 10 minutes. Serve hot. Serves 4.
Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from heat; add soda and vanilla and stir over corn. Mix well; spread on cookie sheet(s). Place in oven at 200° for 1 to 1 1/2 hours, stirring every 20 to 30 minutes. Remove and let cool. Break apart.
Combine all ingredients. Mix well. Cover batter and store in refrigerator. Use as needed. Bake at 350° for 20 minutes. Remove from muffin tin at once.
Spread beef on bread. Place on a cookie sheet. Broil until brown. Top with ketchup, mustard, pickles, etc. Quick and easy Saturday supper!
Cook noodles, then drain them. Layer with all ingredients, starting with small amount of sauce. Put cheese on top of each layer. Bake at 350° for 30 minutes.
Mix all ingredients together. Grease a 9 x 13-inch pan and pour mixture in. Bake at 350° for 35 to 40 minutes. Frost with favorite icing or top with whipped cream.
Cook spaghetti. Start with 1 layer of spaghetti. Cover with sauce, then layer of cheese. Repeat. When finished, place pepperoni on top. Bake until cheese melts, approximately 45 minutes.
Heat oven to 400°. Combine flour, 1 cup of oats, sugar and baking powder. Cut 1/2 cup butter in until crumbly. Remove 1 cup of mixture and combine with 1/4 cup oats. Cut in 1/4 cup butter until crumbly; set aside. Mix water and remaining oat mixture with fork, just until moistened. Press in bottom of 9-inch deep-dish pie pan. Bake 15 minutes. Cool slightly.
Dissolve gelatin and marshmallows in boiling water in bowl. Cool. Stir in remaining ingredients. Pour into 1 1/2 quart mold. Chill until firm. Unmold on serving plate. Garnish with whipped cream and cherries.
Cut out stem and seeds from Peppers with a grapefruit knife. Rinse Peppers out. Boil 5 minutes. Drain. Mix remaining ingredients. Stuff Peppers with mixture and bake at 350 for about 1 hour.
Combine yogurt, 1 1/2 cups strawberries, sugar, lemon juice and ice in container of an electric blender; process until smooth. Garnish with additional strawberries.
Mix 1 egg with margarine, nuts and cake mix by hand; pat into Pam sprayed 3 or 4-quart baking dish. Cream the cream cheese with 2 eggs; add sugar. Mix well; spread over cake layer. Bake at 350° for 40 minutes.
Mix thoroughly and press in bottom of 9 x 12-inch pan the graham crackers and 1 stick margarine. Then layer over graham cracker crust as follows: layer of sliced bananas, layer pineapple, then Cool Whip. Garnish with chocolate syrup, nuts and maraschino cherries. Refrigerate at least 8 hours or longer before serving.
Dissolve this and let come to a boil. Drain cucumbers well and put in mixture. Let come to a boil. Should make 6 pints.
Follow directions on gelatin using 2 cups of boiling water and plain gelatin. Add sugar. Mix to dissolve. Add the rest of the ingredients. Mix well and chill.
Peel and slice carrots into thin slices. Steam until crisp-tender. Slice and separate onion into rings; cut pepper into strips. Combine carrots, onion and pepper in a large bowl.
Put chicken in pan. Mix other ingredients together. Pour over chicken. Bake at 325° for 1 hour and 15 minutes. Cooked sauce can be used over rice as a side dish.
In a large bowl, cream together until smooth the butter and peanut butter. Add gradually the granulated sugar and brown sugar, creaming until blended. Add eggs, one at a time, and beat until smooth. Add flour and soda. Stir in chocolate chips. Drop from a teaspoon onto greased cookie sheet and flatten with back of teaspoon. Bake at 325° for 15 minutes or until golden. Makes 6 dozen.
Drain pineapple; reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking dish on broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400° for 30 minutes.
Cut white meat chicken up into 1-inch pieces. Pit the kalamata olives and cut each olive into 3 or 4 pieces. Chop or slice garlic. Cut the basil leaves into strips. Begin heating a large pot of salted water to boiling. When water begins to boil, add pasta. Don't overcook! When done, drain pasta and put in a large pasta bowl. Drizzle liberally with olive oil, then salt and pepper to taste (I like plenty of pepper here) and stir.
Mix cream cheese, onion and green pepper together and set aside. In saucepan, put sugar, vinegar, salt and well beaten eggs. Cook over medium heat until thickened. Don't let eggs cook too fast. Remove from heat. Add butter. Let hot mixture cool. Mix all ingredients together and chill.
Mix all ingredients. Spray dish with Pam cooking spray. Bake at 300° to 325°° for 1 hour.
Grease and flour an 8 x 8 x 2-inch square pan or a 9-inch round pan. Beat all ingredients until well blended and pour into pan. Bake at 350° for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool. Serve with fresh fruit and whipped cream or with Cool Whip as desired.
Heat oil in a large heavy skillet. Add garlic and cook until lightly browned. Season chops with salt and pepper. Put chops in skillet and brown on both sides. Add mushrooms, green pepper, sieved tomatoes and wine. Cover and cook over low heat about 1 hour or until tender. Makes 6 servings.
Cut potatoes crosswise into 1/8 to 1/4-inch slices, being careful not to cut all the way through. Slice halved onion into thin slices. Wedge these slices into potato cuts. Brush with melted butter and season. Wrap tightly in foil. Bake at 350° for 1 to 1 1/2 hours until done. Serves 4.
Prepare grits in boiling salt water. Stir in cheese, butter or margarine, milk, eggs and garlic. Cook over low heat until cheese is melted. Pour into a 2-quart greased casserole. Bake in a preheated oven at 350° for 1 hour.
In a stockpot or large saucepan, place the beef shanks, veal bones (if using) and water. Bring to a boil over high heat, skimming any foam that rises to the surface.
Break pretzels in small pieces. Mix all the ingredients together. In double boiler pot melt almond bark until smooth. Pour over the ingredients and mix well. Make in small cluster balls and place them on a cookie sheet like you would do cookies. Let stand for about 1 1/2 hours. If the weather is cold there is no refrigeration needed. If not, place in the refrigerator until chilled.
Preheat oven to 400°. In a large bowl, combine teriyaki sauce, garlic, ginger, pepper and salt. Add chicken; toss to mix well. Lift chicken out of sauce and place in oiled baking dish, skin side down. Bake for 45 minutes, turning once and basting frequently with remaining sauce until brown and crispy. Can also be cooked on the grill.
Beat eggs and sugar and beat again. Add salt, flour, buttermilk, vanilla and butter. Mix well. Pour into an unbaked pie shell. Bake 45 minutes at 350°.
Cream together and spread on cake. Makes enough frosting for two 9 x 13-inch cakes. This frosting can be frozen.
Combine in mixing glass, stirring well. Add ice and strain into old-fashioned glass. Rim glass with lemon peel and throw in peel.
In a large saucepan, heat oil and brown the beef. Add onion soup mix and paprika, blended with tomatoes. Simmer, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Stir in flour and salt, blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Cook noodles according to package directions. Garnish with parsley. Serves 8.
Simmer very slowly until thick and stir from time to time. Serve on hamburgers with dill pickle slices. Toasted buns are great.
Cream the butter and sugar. Add one egg at a time, beating good after each addition. Combine milk and flavoring. Add alternately with flour. Bake in cake pans at 350°.
Mix rice, onion soup mix, mushroom soup and water in dish. Place chicken on top of rice mixture. Bake for 1 hour at 350°.
Combine all vegetables. You will want more broccoli than cauliflower. Cut onions in wheels and cut up some of the blades in the salad. Follow directions on salad dressing package and pour over salad when ready to serve.
Place cooking oil in skillet and heat. Add cut up onion and meat. Cook completely. Beat eggs and mix with meat. Add cooked rice, salt and pepper. Cook for 5 minutes, stirring often. Catsup or soy sauce may be added while cooking, if desired. Serves 5.
Grate cheese. Beat well with margarine. Add dry ingredients. Chill dough for 1 hour. Mix in Rice Krispies. Roll into small balls; press out with fork. Bake on cookie sheet at 350° until slightly browned.
Stir boiling water into corn meal, mixing thoroughly. Add remaining ingredients. Stir quickly until just mixed. Place in very hot, generously buttered skillet or casserole. Bake in moderate oven at 375° about 40 minutes or until nicely done. Serves 5 to 6.
Cook cauliflower in salted water until tender. Drain. Heat soup; stir in sour cream. Do not boil. Season to taste. Place flowerets in dish; pour on sauce. Sprinkle with almonds and parsley. Serves 6 to 8.
Combine sugar and milk in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 6 minutes without stirring. Remove from heat and add chocolate. Stir to blend. Stir in butter and vanilla. Chill until mixture begins to thicken. Beat until thick and creamy. Makes enough to fill and frost an 8-inch or 9-inch layer cake.
In skillet, brown chops. Blend soup, sour cream, water and parsley. In 2-quart casserole, alternate layers of potatoes and sauce. Sprinkle with salt and pepper. Top with chops. Cover. Bake at 375° for 1 1/4 hours. Makes 4 servings.
Melt chocolate and butter. Mix flour with baking powder and salt. Beat eggs well. Gradually beat in sugar. Blend in chocolate mix and vanilla. Mix in flour mixture. Spread in greased cake pan. Bake at 350° for 25 to 30 minutes or until done to touch.
Preheat oven to 350°. In a large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-inch tube pan. With a table knife, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator.
Brown pork chops in small amount of oleo or olive oil. Pour cranberry sauce over chops. Cover with soup. Bake covered at 350° for 1 hour.
Cream butter and sugar until fluffy. Add unbeaten eggs and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Chill. Roll on floured board and cut. Bake at 400° for 6 minutes.
Brown sausage and drain. Mix all ingredients. Place in covered dish. Bake at 350° for 35 to 40 minutes.
Prepare macaroni and cheese as it comes in Kraft dinner box. Then grease a casserole dish. Add macaroni and cheese. Lay strips of American cheese on top and bake in 400° oven until melts and is brown. Tastes like macaroni and cheese made from scratch.
Preheat oven to 400°. In a saucepan, combine the water, shortening and salt until melted. Add flour and stir constantly until mixture leaves side of pan and forms a ball.	Remove from heat and cool a few minutes. Beat in eggs, one at a time, until smooth and velvety. Spread in a greased 9-inch glass pie pan. Be sure to grease the sides of the pan but do not spread batter on sides. Bake 20 to 25 minutes at 400°, then reduce to 350°.	Bake until done, about 35 to 40 minutes. Cool away from any draft.
Mix together eggs, oleo, sugar, water and pumpkin. Sift together flour, cinnamon, cloves, salt, soda and baking powder. Add dry ingredients and ground nuts to first mixture. Pour into greased loaf pan and bake for 1 hour or until done. Bake at 350°. Makes 1 loaf.
Preheat oven to 425°. Bake pie shell 8 minutes. Remove from oven. Reduce oven to 350°. Cut 6 slices cheese into pieces. In large skillet, brown meat; pour off fat. Add tomato sauce, pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat; stir in eggs, flour and cheese pieces. Turn into prepared shell. Bake 20 to 25 minutes. Arrange remaining cheese slices on top. Return to oven for 3 minutes. Garnish with tomato and lettuce, if desired.
Brown sausage and drain. In large covered soup pot, combine all ingredients. Simmer for about an hour until vegetables are cooked. Delicious served immediately. Even better the next day. Serves 4 to 6.
Cream butter and sugar. Add vanilla and eggs. Add dry ingredients. Add milk and banana pulp. Bake on 2 layer pans or 1 loaf pan for 1 hour at 350°.
In a large bowl thoroughly mix 3/4 cup flour, sugar and yeast. Combine milk and margarine in a saucepan and heat over low heat until liquid is warm. Gradually add to first mixture and beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour and beat at high speed for 2 minutes. Add remaining 3/4 cup flour; beat at high speed for 2 minutes. Cover tightly with plastic wrap and let rise in warm, draft-free place until bubbly (1 to 1 1/2 hours). Stir in raisins; turn into greased 2-quart pan and let rise, uncovered, in warm place for 30 minutes. Bake at 350° for 25 to 30 minutes or until done.
Peel tomatoes and cut into chunks. Melt butter in frypan; drain mushrooms and add to butter along with sliced celery. Cook until browned. Stir in salt, Worcestershire and tomato chunks. Spoon into a 1 1/2-quart casserole. Sprinkle with bread crumbs and shredded cheese. Bake in moderate oven (350°) for about 45 minutes or until bubbling hot and cheese is melted. Makes 4 servings.
Take all and mix together. Stir until smooth. Put into baking loaf pans. Bake for 1 hour in a 350° oven.