HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and slice apples. Place them on bottom of first crust. Sprinkle with sugar, flour and lemon juice. Sprinkle lightly with spices. Dot with bits of butter. Place second crust on the pie. Put 3 to 4 slits in top of crust. Bake at 400° for 45 minutes.
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese until cheese is melted. Add other ingredients and gently fold in crabmeat. This may be served in a chafing dish with Melba toast or in pastry shells.
Boil macaroni; drain and set aside. Brown ground beef, onions, garlic, salt and pepper. Drain. Add spaghetti sauce, tomatoes and mushrooms to beef. In a deep casserole, layer half of macaroni, half of sauce mixture, half of sour cream and half of cheese. Repeat layers. Cover and bake for 45 minutes at 350° or until cheese is melted.
Place hash brown patties in a single layer in a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.
Follow cake directions except use only 1/3 cup water. Add other ingredients. Pour into a large loaf pan. Bake at 325° for 40 to 50 minutes.
Sift flour, baking powder, soda and salt. Add nuts and raisins; set aside. Cream shortening and sugar; add eggs and beat. Stir in bananas and then flour until smooth. Bake in a loaf pan at 350° for 1 hour.
Cook noodles in boiling water; drain. Add oregano to sauce. In greased 10 x 6 x 1 1/2-inch baking dish, make layers in order: 1/2 each of the noodles, cottage cheese, Mozzarella cheese slices and spaghetti sauce. Repeat. Bake in oven at 375° for about 30 minutes. Let stand 10 minutes before serving. Serves 4.
Mix gently and let stand of 1 hour before using. (I sometimes add food coloring for fun.)
In a large bowl, mix Bisquick and water until soft dough forms. Beat vigorously for 20 strokes. Form dough into ball on floured board and knead 20 times. Pat dough into bottom of a 9 x 13-inch pan and up the sides to form an edge. Cook and stir ground beef and onion until browned; drain. Spread tomato sauce over dough. Sprinkle with oregano. Spoon ground beef over sauce. Add mushrooms and other toppings of your choice. Top with cheese last. Bake at 425° until crust is golden brown (approximately 20 minutes); keep a close eye on pizza after first 10 minutes of baking to avoid burning! (Depending on toppings chosen and individual oven idiosyncrasies, you may find that a slightly lower baking temperature will work better for you.) Makes 8 servings.
Brown onion and bell pepper in 1/2 stick margarine. Mix all ingredients together and bake in casserole 1 hour at 350°.
Cook onion until soft in a large skillet over medium heat. Add all ingredients except rice. Bring to a boil. Place rice in a greased casserole. Pour liquid mixture on top of rice and stir well. Cover and bake in preheated 375° oven for 30 minutes. Serves 4.
Combine dry ingredients. Add remaining ingredients. Mix well. Drop by teaspoons onto cookie sheet and bake at 375° for 15 to 20 minutes.
Cut top off peppers, stem ends and remove seeds. Leave whole and scald in boiling water for 3 minutes. Cook hamburger and onion until done. Drain and stir in salt, cooked rice, corn and tomato sauce. Heat thoroughly. Stuff the peppers and place in a baking pan or Pyrex with just enough water to cover bottom of the pan (about 2 tablespoons). Bake 30 minutes at 350° or until peppers are tender.
Mix 1 can cream of chicken soup, 1/2 can broth, onion and chilies; set aside. Fry corn tortillas until soft or warm flour tortillas. Put a pinch of cheese, chicken or turkey and 1 tablespoon sauce in center of tortilla and roll. Place in greased baking dish. Top with the remaining cream of chicken and broth. Then sprinkle with cheese. Bake at 350° for 30 to 45 minutes.
In large saucepan, mix potatoes slices, sauce mix, water and milk called for on package, clam liquor, green onion and green pepper. Heat to boil, stirring occasionally. Reduce heat, cover and simmer for 25 minutes or until potatoes are tender. Stir in clams, milk and butter. Heat through.
Dilute	frozen	juice as directed on can. Add pineapple juice and mix. At serving time, add ginger ale. Yields 40 servings.
Cook hamburger, onion, and green pepper and drain. Puree tomatoes in blender. Add to hamburger mixture with water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Cover and simmer for about 20 minutes.
Mix all ingredients well. Make small round balls. Cook in oven at 375°, 10 minutes each side. Let cool and serve.
Heat oven to 350°. Combine beans, horseradish and seasonings. Pour into 10 x 6-inch baking dish. Arrange sausages, cut side down over beans. Bake at 350° for 30 minutes or until bubbly. Remove from oven. Separate onion slices into rings. Overlap rings down middle of dish. Makes 6 servings.
In mixing bowl, combine ham, pork and beans, molasses, catsup, instant minced onion, Worcestershire and mustard. Spoon into six individual casseroles. Bake, uncovered, at 375° until heated, 25 to 30 minutes. Serves 6.
Prepare vanilla pudding in saucepan with milk. Cook over medium heat until thick. Cool completely. Mix prepared pudding, egg and cake mix together. Batter will be thick. Spread into a 9 x 13-inch pan. Do not grease or flour pan. Sprinkle nuts and butterscotch morsels over top of batter. Take a spoon and press slightly. Bake at 350° for 30 minutes.
Brown together ground chuck and drain. Add pizza sauce; beat together other ingredients until smooth. Pour on top of meat in baking dish. Cook at 400° for 30 to 35 minutes.
Cook celery, green pepper and onion in butter until tender. Prepare stuffing mix. Stir in vegetables, shrimp, mayo, parsley and cayenne.
Melt sugar in hot water. Bring to boil and remove from heat. Stir in vanilla and maple flavoring.
Heat butter in a heavy saute pan or saucepan over medium-high heat. Cook onion 1 minute, until slightly browned on edges. Add garlic and saute 1 minute. until slightly browned on edges. Add garlic and saute 1 minute more. Add poblano, corn, salt and oregano; remove from heat and stir to combine. Then add lime juice, Chihuahua cheese and parmesan. Stir. Brush a griddle, comal or heavy skillet with a light coating of oil. Bring to medium-high heat. Place a few tortillas on hot skillet; fill tortillas, reserving part of filling for garnish. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides. Garnish with extra cheese and lime wedges as desired. Makes 12 tacos.
Place trimmed and boned roast inside roasting bag; add seasonings, potatoes, carrots and onion. Add water per package directions, then add additional water. (Venison has no marbled fat, so will cook drier.) Seal roasting bag closed.
Mix all ingredients together and pour into a greased 9 x 12-inch dish. Bake 1 hour at 350°.
Dissolve jello in 2 cups boiling water. Drain blueberries and pineapple. Save juices. Combine the two juices and measure 1/2 cup to add to the jello mixture. Refrigerate jello and let set partially, then add the drained blueberries and pineapple. Let set until firm. Then combine sour cream, cream cheese, sugar and vanilla. Whip together. Spread on top of jello. Sprinkle with nuts, if desired.
Combine 1/2 cup flour, salt and paprika and dredge meat. Melt 2 tablespoons of butter in a large, heavy skillet and brown meat quickly. Add mushrooms, onion and garlic and cook until tender. Remove meat and mushrooms from skillet. Add 2 tablespoons of butter and blend in 3 tablespoons of flour. Stir in tomato paste. Slowly add bouillon and cook, stirring constantly until thickened. Return meat and mushrooms to skillet. Just before serving, stir in sour cream, lemon juice and sherry. Heat; do not boil. Serves 6.
Brown beef in skillet with onion; drain. Stir in remaining ingredients. Bring to a boil and simmer 10 minutes, stirring occasionally.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift all-purpose flour. Add baking soda and salt. Stir in whole wheat flour and mix well. Fold in bananas, vanilla and walnuts. Pour mixture into greased bread pan. Bake in 350° preheated oven for 50 to 60 minutes.
Dip fish in milk, then in wheat germ. Saute shallots in oil and butter in a skillet for 2 minutes, then add the fish. Cook briefly, 3 minutes on one side and 2 on the other. Do	not cook until the fish is dry and comes apart. When serving, toss minced parsley over. Add lemon wedges on the side.	Serves 4.
In mixing bowl, cream the butter; gradually add sugar. Cream until light and fluffy. Blend in unsweetened chocolate and vanilla. Add eggs, one at a time, beating 3 minutes after each addition (medium speed). Turn filling into chocolate wafer crust, graham cracker crust or regular crust. Chill several hours. Top with whipped cream.
Brown meat and drain. Mix beans, meat, onion, garlic and chili powder. Cook in crock-pot. Simmer for about 30 minutes (low).
Grind in food processor. Mix well and roll in powdered sugar or chopped nuts. Or mix with 1 tablespoon orange juice, or 1/4 cup honey, 3 tablespoons butter and 1/2 teaspoon vanilla (mixed and barely warmed). Then roll in nuts.
Mix ingredients together. Bake at 400° for 20 to 25 minutes. Can add cranberries, apples, oranges, nuts, etc.
Cook potatoes until tender in water, but do not overcook. Saute onions and celery in melted butter and margarine. Add flour and chicken bouillon and stir to blend. Add milk and stir until thick and smooth. Add cooked potato cubes and their cooking liquid. Add and stir in Cheddar cheese until it melts. If desired, add ham. Season with white pepper.
Mix the first 3 ingredients together and place in a 9 x 13-inch pan. Mix the remaining ingredients and place on top of mixture. Sprinkle nuts on top and bake 30 minutes at 350°.
To save time, put all in a food processor and let it do the chopping. May add an avocado (diced) before serving. Cover and refrigerate at least 1 hour. Stir before serving and add chopped onions.
Mix all the ingredients together except the Hershey bars. Put mix in a 9 x 13-inch pan. Melt chocolate and spread over mixture. Crucial: You must refrigerate 45 minutes and then cut into bars.
Put beef in Dutch oven with all other ingredients. Cover with tight lid. Cook 4 to 5 hours in 350° oven.
Mix all 4 ingredients together well in bowl. Then spoon out and roll into balls. Take coconut and put 1 cup of coconut in two small bowls. Color with food coloring, if desired, and then roll ball in it. Place on dish and keep chilled until you serve.
Cook crumbled sausage; drain on paper towels. Stir in onion; cook until transparent. Stir in flour and a little of the milk. Stir and cook over medium heat for 6 minutes. Stir in the rest of the milk. Add seasonings; cook until thickened. Serve over fresh baked biscuits. Enjoy.
In a large bowl, mix squash, 3/4 cup crumbs, 6 tablespoons oleo, onion, egg, salt and pepper. Turn into a greased 1 1/2-quart casserole. Dot with remaining oleo and crumbs. Bake at 350° for 45 minutes.
Cut and peel broccoli stems. Cut 1-inch pieces. Blanch a few minutes before flowerets. If flowerets are large, cut smaller. Chop garlic. Saute in oil until golden. Cook pasta. Drain and place in bowl. Top with garlic, oil, basil leaves and cheese. Add broccoli. Mix well. Use Ronzoni ziti or fettuccini.
Take your bread and spread your jelly on both pieces of bread. Then spread peanut butter on top of the jelly. Smash the breads together and eat it!
Cream margarine and sugar. Add eggs and beat. Add baking powder and flour which has been sifted together. Alternate with milk. Add flavorings. Mix well. Bake one layer of this in greased and floured pan. To rest of mixture, add fig preserves, cloves, allspice and cinnamon. Bake this in two layers in greased and floured pan. When done, let cool and put plain layer in middle.
Brown sausage and set aside to drain. Mix all ingredients except cheese. Cover and refrigerate overnight. Add cheese; cover with foil except for last 15 minutes. Bake 1 hour at 350°. Serves 6 to 8 people.
Mix flour, salt and pepper. Coat chicken in flour mixture. Heat shortening in skillet; brown chicken. Put browned chicken in baking dish. Set aside.
In large microwave bowl, melt chocolate on high for one minute. Stir and heat another 30 seconds on high or until melted. Stir in peanut better. Gently stir Crispix cereal into chocolate-peanut butter mixture until well coated. Place powdered sugar in 2 gallon freezer storage bag, add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in air tight container in refrigerator.
Place on low heat until thickened. Pour in vanilla flavoring, then pour in cool, baked pie crust.
In a large skillet, cook bacon strips until crisp. Remove from pan. Add onion, celery and carrot to drippings in pan and cook until tender, stirring frequently. Add beans, liquid, barbecue sauce and mustard. Mix lightly. Cook over low heat 15 minutes, adding more liquid if needed. Stir in green pepper and barbecue chips. Let simmer 5 minutes longer. Serve topped with bacon.
Cream margarine and sugar. Add eggs and remaining ingredients. Drop by rounded spoonfuls on greased baking sheet. Bake for 10 to 12 minutes at 375°. Fill with Cream Cheese Icing.
Heat oven to 350° (325° for glass dish). Microwave chocolate and butter on High for 2 minutes. Stir until chocolate is melted completely. Stir sugar into chocolate. Blend well. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudge crumbs. Do not overbake. Cool in pan. Cut into squares.
Put vanilla wafers in 36 to 40 paper liners. Mix cream cheese, sugar and vanilla. Spoon filling in paper lined muffin pans. Bake at 300° for 25 minutes.
Combine cinnamon and 1/2 cup sugar. Quarter each biscuit. Roll in sugar and cinnamon mixture. Place in a tube or Bundt pan. Mix margarine, 1/2 cup sugar and vanilla. Bring to a boil. Pour over biscuits. Bake at 350° for 25 minutes. Turn over on a plate. Pick with fingers and enjoy, as soon as it is cool enough to eat.
Measure dry ingredients into a small mixing bowl. Mix sugar, salt and mustard and add onion juice and a small amount of vinegar. Add oil gradually, then remaining vinegar and celery seed.
In a medium bowl, beat eggs. Add milk and macaroni. Pour into a greased 9 x 13 x 2-inch baking dish. Set aside.
In mixing bowl, dissolve yeast in water; add remaining water, sugar, salt, shortening and several cups flour. Beat with spoon until smooth and batter falls from spoon in sheets. Mix in (by hand) enough flour until dough cleans the bowl.
Preheat oven to 350°. Combine vanilla wafers, coconut and cinnamon. In a shallow, 1-quart casserole, layer apples and crumb mixture. Alternate layers, ending with apples.
Place water, yeast, sugar, oil and salt in a large bowl. Add flour, a small amount at a time, until it makes a stiff dough that can be rolled out (may take more than 3 cups).
Sift together flour, soda and salt. Cream shortening until light. Add sugar slowly, gradually beating after each addition. Add brown sugar and blend peanut butter in well. Add well beaten eggs. Add dry ingredients a little at a time beating until smooth after each addition. Form into two rolls. Wrap in wax paper. Let stand in refrigerator several hours. Slice thin and bake 8 to 10 minutes at 425°. Makes 5 dozen cookies.
Mix all ingredients. Roll into a ball and chill until serving. Can roll into ball with chopped pecans, if desired.
Add sugar and oil together and set aside for a few minutes. Add the eggs and bananas to the oil and sugar mixture. In another bowl, sift together flour, baking soda and baking powder and salt. Add to the first mixture along with the milk and vanilla. Mix well. Add pecans and place in 2 loaf pans that have been greased and floured. Bake for 1 hour at 350°. Center may look raw after 1 hour. If so, bake an additional 10 minutes or until done.
Wash mushrooms and slice thin (both stems and caps). Add onions, salt and pepper. Bring to a boil. Turn off heat. Tightly cover pan and let sit for a few minutes (until mushrooms become limp), stirring frequently to prevent burning. Add butter.
Beat cream cheese and mayonnaise until fluffy. Add pineapple, strawberries, and nuts. Fold in marshmallows and cool whip. Chill.
Have powdered sugar, butter and vanilla ready. Boil potato with skin on. Peel and mash while hot. Add butter and vanilla while potato is still hot. Continue adding sugar as long as mixture will absorb it. Mixture becomes like pie dough. Roll out with rolling pin on wax paper sprinkled with powdered sugar. Spread with peanut butter and roll up like jelly roll. Slice off 1/2 inch slices. Candy should be refrigerated if not used at one sitting. At Christmas, red or green food coloring can be used.
Chop clams, celery, onion and garlic in food processor or by hand, very finely. Cut bacon in slivers, fry; remove bacon and set aside. Saute clam mixture in bacon drippings; add clam broth, seasonings and bread crumbs. Stir over low heat until mixture reaches consistency of moist stuffing. Spoon into clam shells. Top with bacon bits and brown under broiler. Serve with Tabasco sauce.
Cut whole wheat bread into cubes, place in large shallow pan and bake at 350° for 8 to 10 minutes or until toasted, stirring once. Spray a 12 x 8-inch baking dish and dump half of the cubes therein.
Cream butter and sugar; add eggs and mix well. Sift flour, baking powder and salt. Add gradually with milk to butter mixture. Fold in mashed banana. Melt 1/3 cup butter; sprinkle brown sugar on bottom of cake pan. Carefully put pineapple and nuts on top. Pour batter over nuts. Bake at 350° for 25 to 30 minutes.
Saute onions in butter until tender, but not browned. Add vegetables with sauce, chicken broth, cream and pepper. Cook over medium heat until thoroughly heated, about 5 minutes. Makes 5 1/2 cups or 6 servings.
Melt margarine in 9 x 13 pan. Mix flour, sugar, and powder. Stir in milk. Pour over margarine. Spoon in peaches and juice. Bake at 350° for about 45 minutes.
Flake salmon with a fork. Add milk, flour, egg and cheese, stirring well. Shape mixture into 6 patties. Heat oil in heavy skillet. Cook patties in oil over medium heat for 8 minutes or until golden brown, turning once.
Sift the dry ingredients; cut in shortening. Add grated cheese. Add milk, enough to make a soft dough. Put on a floured board and knead 1/2 minute. Roll 1/2-inch thick and cut with biscuit cutter. Bake in hot oven (450°) for 12 to 15 minutes.
Beat sugar and butter until fluffy. Beat in egg, juice and peel, then combine with remaining ingredients. Spoon batter into 6 large (2/3 cup size) muffin cups. Bake at 375° for 25 minutes.
Prepare pasta. Toss hot pasta with Italian dressing. Let stand. Prepare vegetables and pepperoni. Combine mayonnaise, mustard and dill weed. Set aside. Combine pasta and vegetables. Add salt and pepper. Add mayonnaise mixture. Gently toss. Add more mayonnaise if necessary. Refrigerate 4 hours before serving. Yields 8 to 10 servings.
Dress and split quail down the back, leaving breast together. Flatten out each bird with breast down and dust with salt and pepper on each side. Roll in flour. Place birds in skillet containing hot grease that will come halfway up on the birds. Brown well on all sides and then cover and turn down heat to simmer. Simmer 30 to 40 minutes until tender. The residue left in skillet may be used to make a cream gravy.
Beat butter until soft. Blend in sugar until creamy. Roll the dough into small balls. Place them on a greased baking sheet. Bake at 300° for 45 minutes. When cooled, roll the puffs in confectioners sugar.
Place sugar and water in a saucepan and boil for 10 minutes. Squeeze juice from lemons and oranges. Place juices, grated rind and mint in a juice container and add boiled sugar/water mixture. Refrigerate at least 24 hours. Mix approximately 1 1/2 parts water to 1 part syrup. Pour over ice in glasses. Mixture may be kept up to 2 weeks in the refrigerator or may be frozen for later use.
Cover ribs with water. Add salt and peppers. Boil until tender. Remove ribs and drain. Place in baking dish and add barbecue sauce. Marinate in sauce several hours. Grill over charcoal fire until slightly charred.
Place milk in an 8 x 8-inch Pyrex dish. Add all other ingredients. Sprinkle with bread crumbs and Parmesan cheese. Sprinkle paprika on top. Bake at 375° until bubbly.
Place in ungreased baking dish in layers of tuna, sliced eggs and crushed potato chips. Blend soup with milk, making a smooth sauce. Pour this sauce over other ingredients. Bake for 20 minutes at 350°.
In a large saucepan or Dutch oven, saute onion and garlic in vegetable oil until onion is clear but not browned. Add the broth and bring to a boil. Add the broccoli. Reduce heat, cover and simmer until broccoli is tender (about 10 minutes). Remove from heat; add milk and seasoning. Puree in blender. Reheat in pan prior to serving. Serves 4 to 6.
Melt margarine, marshmallows and oil in pan over low heat, then cook for 1 minute. Add mixture to popcorn, peanuts and M&M's. Grease hands with butter; mix all ingredients together and put in greased tube pan. Pack this fairly firm in pan and let stand for about 5 minutes. Invert onto plate. Ready to eat!
Mix sugar, cocoa, cornstarch and salt. Stir in water. Cook until thick. Add margarine and cook until boiling. Then blend in vanilla. Can be made in microwave or conventional stove top. Makes 1 cup sauce.
Dice potatoes. Chop celery and onions. Shred carrots. Boil sugar and vinegar until sugar is dissolved. Pour over ingredients and stir. Let stand for a few minutes.
In a large sauce pan, melt butter; add sugar, corn syrup and water. Cook; stirring occasionally, to hard-crack stage (300 degrees). Quickly stir coarsely chopped nuts; spread in ungreased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half the finely chopped almonds. Cover with waxed paper, invert. Spread with chocolate; sprinkle with remaining nuts. If necessary, chill to firm, crack in pieces.
Combine and blend to smooth consistency. Serve with fresh fruit, especially strawberries. For use as a frosting, cut liquid to a few tablespoons. For diabetics, use sugar-free lemonade mix to sweeten.
Blend first 5 ingredients until onion is finally chopped. Add oil and celery seed. Blend few seconds more. Great with fruit. Try with bibb lettuce, mandarin oranges, almonds, avocado, etc.
Heat equal parts of currant jelly and catsup in saucepan until mixture can be blended smooth. Add bite-size pieces of Hillshire Farm sausage, and heat until sausage is hot. Serve with toothpicks.
Combine sugar, flour and salt; gradually add milk. Cook and stir until mixture thickens. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into beaten egg yolks, return to hot mixture. Cook 2 more minutes, stirring constantly. Remove from heat, add butter, vanilla and coconut. Cool and pour into a 9-inch baked pastry shell. Add meringue and sprinkle with coconut. Brown in hot oven (350°).
In a skillet, cook onion until translucent. Add crushed garlic and tomatoes. Slice the baloney in thin slices and add to skillet. Simmer about 20 minutes. Add cornstarch and water mixture. Stir until thickened (about 5 minutes). Serve with salad and crusty bread.
Press mixture of cracker crumbs and butter into 8-inch pie plate to form crust. Bake at 350° for 8 minutes. Saute onions in oil in skillet until tender. Spread in pie shell. Combine eggs, milk, salt and pepper in bowl; mix well. Spoon over onions; top with cheese. Bake for 30 minutes. Yield: 6 servings.
In a small saucepan, cook onion and garlic in hot margarine until onion is tender. Stir in the flour and pepper.