HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, flour, spices and dash of salt; mix with apples. Fill pie shell with apple mixture. Dot with butter. Adjust top crust, cutting slits for escape of steam. Seal and sprinkle with sugar. Bake at 400° for 50 minutes or until done.
Combine first 4 ingredients, beating well. Add as much flour as can be worked in with a spoon. Roll the dough out thin as tissue paper. Let dry on one side, then turn to dry on the other side. Use a noodle cutter to cut noodles.
Combine flour and seasonings; roll meat in mixture. Preheat electric frypan or skillet to 340° or hot. Add fat; when melted, add meat. Brown, turning to brown all sides. Add onion, garlic and mushrooms. Saute until partially tender. Add liquid, all sauces and green pepper. When boiling, turn down to simmer.
Beat all ingredients together by hand, adding apples and nuts last. Put in greased and floured tube pan. Bake 1 hour and 15 minutes at 350°.
Combine first four ingredients in a blender. Whirl to consistency of thick slush. Place 2 ice cubes in each glass. Fill 3/4 full of fruit slush. Fill remainder with ginger ale or 7-Up. Serves 4.
Preheat oven to 350°. Beat together shortening, sugar, eggs, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix graham crumbs with 1 stick melted butter and put in bottom of 9 x 12-inch pan. Next, beat eggs, 2 sticks butter and powdered sugar for 13 minutes at high speed and put on top of crumbs. Put a layer of sliced bananas and a layer of pineapple. Top with thawed Cool Whip and garnish with cherries and pecans.
Combine all ingredients except marshmallow cream. Bake in greased pan for 30 minutes at 350°. When removed from oven, spread marshmallow cream on top while hot. Top with icing.
Brown meat in skillet. Remove and set aside. Combine brown sugar and cornstarch in skillet. Add vinegar, soy sauce and juice from canned pineapple. Cook, stirring constantly until thickened. Add pineapple chunks and meat. Simmer until 5 minutes before serving time. If necessary, add water, pineapple juice or apple juice to thin the sauce. Five minutes before serving time, stir in carrots and green pepper.
Cut fat from chops. Place in shallow baking dish. Combine remaining ingredients and pour over pork chops. Cover with foil and bake at 350° for 1 hour or until tender. Makes 6 servings.
In a skillet, cook ground beef and onions until beef is browned and onion is tender; drain. In a greased 9 x 13-inch dish, spread refried beans; sprinkle beef mixture over beans. Add layers of olives (reserving some for garnish), green chilies and cheese. Spread taco sauce over all. Bake at 400° for 25 to 30 minutes.
Mix ingredients well. Stir in 4 mashed bananas. You can substitute strawberries or peaches for the bananas. Freeze. Yield: 5 quarts.
Fry bacon slowly. Drain. Saute onion in fat. Blend in flour, sugar, salt, pepper and celery seed. Cook until smooth and bubbly. Add vinegar and water. Stir and boil for 1 minute. Add potatoes and bacon. Makes 6 to 8 servings.
Slice bananas and arrange on plate. Microwave peanut butter for 30 to 45 seconds. Pour over banana slices. Drizzle with chocolate syrup. Serve while still warm.
Brown ground beef in skillet; drain. Sprinkle and mix with flour (about 1/4 cup); stir in milk to make gravy. Cook on medium heat, stirring occasionally, until thick. Salt and pepper to taste.
Melt butter in saucepan. Add sugar and cocoa; stir well. Add eggs, one at a time, and stir well after each addition. (Do not beat.) Add milk and vanilla. Pour into 2 pie crusts. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 25 minutes. Test center with a toothpick. If it comes out clean, it's done.
Mix ingredients in order given. Pour into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 45 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.
Combine cake mix, pudding mix, milk, eggs, and oil. Mix at medium speed for 2 minutes. Fold in grated german chocolate bar. Pour into greased and floured baking pan and bake at 350 degrees for 50 minutes. Let cool for 15 minutes. Remove from pan and sprinkle with powdered sugar.
Cook squash; drain and add other ingredients. Bake in glass baking dish until bubbly and slightly brown, approximately 30 minutes.
Saute onion and pepper in butter. Mix the cream-style corn, whole kernel corn, butter, eggs, onion and green pepper with cornbread mix. Bake in a greased 9 x 13 pan 25 minutes at 350°. Remove from oven. Add on top the sour cream and cheese. Return to oven until cheese melts.
Brown hamburger meat in a large skillet; drain meat and return to skillet. Add macaroni and cheese and water. Simmer until macaroni is tender. More cheese may be added for cheesier flavor.
Heat beer to 105° to 115° and pour 1/2 cup into a small bowl. Stir in the yeast and let stand 10 minutes. Mix the flours, sugar and salt in large bowl. Make a well in center. Pour yeast mixture, oil and remaining 1 cup beer into the well and stir until blended. Knead dough on a floured surface until smooth and elastic, about 10 minutes, adding more flour if necessary. Grease large bowl with walnut oil. Cover with damp towel and let rise until double. May also let rise in fridge overnight.
Heat margarine, Dr. Pepper and cocoa until well blended. Stir in remaining ingredients. If necessary, add more powdered sugar or a small amount of margarine until of the proper spreading consistency. Frost cake.
Boil macaroni according to package directions. Brown hamburger and drain. Add Sloppy Joe mix, tomato paste or sauce (according to directions). Mix drained macaroni, hamburger mixture and corn. Use half of cheese in mixture. Pour into casserole dish. Sprinkle top with remaining cheese. Bake at 350° for 30 to 35 minutes.
Crumble the hash browns into a 9 x 13-inch baking dish. Combine 1/2 cup melted margarine, cream of chicken soup, sour cream, salt and onion; spread over hash browns. Cut the cheese into cubes and spread over the top of the casserole. Sprinkle the corn flakes over top. Drizzle the remaining 1/4 cup margarine over all. Bake 45 to 60 minutes at 350°.
Dissolve gelatin in boiling water. Add frozen berries. Stir until fruit is thawed. Add applesauce and mix well. Pour into serving dishes. Chill until firm.
Brown hamburger with onion and drain. Salt and pepper to taste. Add soups and sour cream and simmer for a few minutes. Serve over cooked noodles.
Melt cheese in pan. Add Ro-Tel tomatoes. Brown hamburger and then add to cheese mix. Serve hot with tortilla chips.
Chop cabbage, onion and sweet pepper and add salt. Mix and let stand 10 minutes.
Brown ground beef in skillet, stirring until crumbly. Drain. Stir in next 3 ingredients. Add seasonings. Spoon into a 2-quart baking dish. Sprinkle with cheese. Cut biscuits into halves. Place cut side down around edges and over top of casserole. Bake at 350° for 15 minutes or until brown.
Place pork chops in large baking dish (13 x 9) sprayed with Pam. Mix soup, broth and rice. Pour over the pork chops. Bake at 350° for 1 hour and 15 minutes.
Mix in blender. This makes a perfect sour cream that can be used in any recipe calling for sour cream.
Lightly oil a heavy skillet over high heat and brown the meat. Add the onion and peppers and cook until tender, about 4 minutes. In large mixing bowl, combine the cornmeal, milk, creamed corn, eggs, bacon fat and soda. Mix thoroughly.
Bottom Layer: Combine 1/2 cup butter and cocoa in saucepan over low heat. Stir until well blended. Remove from heat; add 1/2 cup sugar, egg and vanilla. Stir in crumbs. Mix well and press into bottom of a 9 x 13-inch pan.
Drain tuna, chop eggs and mix it all together. Chill and serve on crackers or in a sandwich for school! Enjoy!!!
Melt the margarine in sheath cake pan. Sift the flour, baking powder, salt and sugar. Mix with the milk and pour over butter. Add fruit, cinnamon and more sugar. Bake at 400° for 15 minutes. Lower heat to 350° and cook until done.
Melt butter; beat in egg well. Add yogurt, soda, baking powder and sugar. Fold in flour. Pour in cupcake holders and bake at 350° for 25 minutes.
Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in next 4 ingredients. Cook over medium heat, stirring constantly until mixture boils and sugar is completely dissolved. Continue cooking without stirring until temperature reaches 260°. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Let stand until cool enough to handle. Grease hands and pull until it has a satin like finish and light color. Cut into 1-inch pieces. Wrap in waxed paper.
Mix cream cheese, mayonnaise, sugar and lemon juice. Add pineapple; fold in Cool Whip. Freeze until firm. If kept in freezer, good as long as lasts.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan in oven, then add graham cracker crumbs. Press down. Put coconut and chips in pan. Drizzle milk over all. Bake 25 minutes. Cool completely and cut.
Cook pasta following package directions and drain well. Mix in pepper, onion, olives, artichokes and nuts. Toss together and set aside.
Combine all ingredients in large bowl. Toss, cover and chill. Serve with slotted spoon. One-half cup serving equals 1/2 vegetable, 1/2 bread or 1/2 protein; 10 optional calories.
Cook broccoli and drain well. Combine next three ingredients in heavy saucepan. Cook over low heat until cheese is melted, then add broccoli.
Combine Bisquick mix and sugar. Blend eggs and milk with shortening and vanilla. Add liquid all at once to dry ingredients. Mix only until dampened. Pour into greased wax paper lined 8 x 8 x 2-inch pan. Peel apples and slice thin. Place over top of batter in pan.
Add onion, green pepper and celery to spaghetti and meat; salt and pepper. Put in baking dish. Pour over all the tomato sauce or tomato juice. Bake 45 minutes at 325°.
Drain pineapple. Reserve 3 tablespoons syrup. Combine ingredients, except pecans. Form into ball. Top with chopped pecans.
Simmer water, coffee and sugar for 2 hours. Cool and add vanilla and vodka. Let stand 3 to 4 weeks.
Drain oil from tuna and put tuna in a small bowl. Break bread into small piece, add to tuna. Add all other ingredients and mix thoroughly. Shape into cakes, fry in hot oil until brown.
Dissolve- drink mix in pineapple juice in pitcher or punch bowl. Stir in ginger ale and add ice cubes. Garnish with orange slices.
Cut a 1/2-inch strip of peel from around the middle of each potato. Place potatoes in 2-quart casserole dish. Add water. Cover with lid and cook at 350° for 15 to 20 minutes or until tender. Drain potatoes and stir in parsley, butter, salt and pepper. Makes 4 servings.
Brown meat and onions in margarine. Add rest of ingredients. Simmer 1 hour. Serve over rice.
Brown pork chops in oil. Layer on bottom of Pyrex dish. Layer sliced raw potatoes over all chops, to the top of dish. Pour 1 jar Heinz chili sauce over potatoes. Add salt, pepper and garlic to taste. Cover with foil. Bake 1 hour at 350°. Remove foil. Top with 1 package frozen peas. Bake 20 minutes longer. May be doubled in a larger dish.
Cook ham with some water until tender. Put cabbage and potatoes with the ham; cook for 30 minutes. Take up and drain. Cut cabbage as small as you want.
Mix ingredients and put in double boiler. Mix with electric mixer while cooking until it forms peaks or is at spreading consistency.
With electric mixer, beat eggs; add sugar and beat until creamy. Add Eagle Brand and vanilla; beat well. Add peaches and milk. Freeze as usual in ice cream freezer.
In skillet, cook until brown the brown sugar, shortening and cream. Add milk, flour and egg yolk. Continue cooking until thickened. Pour into pie pastry and cool.
Put first 3 ingredients in mixing bowl and mix until smooth. Stir in flour, one cup at a time until thoroughly mixed. Mix in nuts. Spray cookie sheet with Pam. Drop from soup spoon onto cookie sheet. Cook at 300° until done.
Toss together cheeses, flour, mustard and garlic powder. In a 2-quart microwave-safe casserole, microcook the wine, Worcestershire sauce and 1/4 cup water, uncovered, on 100% power (High) 1 to 1 1/2 minutes, or until hot. Add cheese mixture to hot liquid. Microcook, uncovered, on 50% power (Medium) for 8 to 9 minutes, or until cheese is melted, stirring every 2 minutes. Serve with bread cubes. Reheat as necessary in the casserole on 50% power (Medium) for 3 minutes. Makes 8 servings.
Slice Polish sausage into 1/2 in pieces. Drain and rinse sauerkraut.
Thaw, wash and remove giblets from hens. Rub salt all over inside and out. Sprinkle with tenderizer. Place in roasting pan, breast side up. Bake at 425° about 1 hour or until brown and very tender. Baste with liquid several times during cooking to keep moist. (To keep more juicy, bake breast down and turn last 15 minutes to brown. It's more trouble, but worth it.) Serve with wild rice and English peas.
Cream together oleo and sugars. Add eggs. Sift together dry ingredients. Mix well. Chill dough 1 hour or overnight. Drop by teaspoons on cookie sheet. Press with small glass dipped in sugar. Bake at 350° for 8 minutes.
Mix eggs, onions and mushrooms. Heat soup before pouring over top. Sprinkle grated cheese over top and bake at 350° for 30 to 35 minutes. If refrigerated before baking, bake for 1 hour. Bake uncovered.
Wash fillets in lemon or lime juice. Place on paper towel to dry at room temperature for 30 minutes. Salt to your taste, using a mixture of garlic salt, cayenne, black pepper, chili powder and red pepper.
Peel potatoes if skin is tough. Cut potatoes into thin slices but not all the way through. Put in microwave-safe dish and sprinkle with melted butter and parsley. Microwave on High power 10 minutes; rearrange potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with Cheddar and Parmesan cheese. Microwave 4 to 6 minutes on High until cheeses are melted and potatoes are soft.
Melt 1/2 of butter with brown sugar and pour into Bundt pan. Top with nuts and cherries.
Wilt greens in hot oil. Do not brown. Add water to cover. Cook rice according to the directions on box. Set aside, keeping rice hot. Add 2 tablespoons tomato paste. Add 3 or 4 beef bouillon cubes, crushed. Add meat, halfway cooked. Simmer 1 hour or until meat is tender. Serve over hot rice.
Mix butter and graham crackers and pat down in bottom of cake pan. Mix cream cheese, powdered sugar and 1/4 cup milk. Pour over graham crackers. Mix pudding and pour over sugar mixture. Top with Cool Whip.
Saute onion and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onion and celery. Mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350° for 50 to 60 minutes. Serves 6.
Separate egg whites; beat until stiff. Beat egg yolks (yellows). Blend egg whites and egg yolks with oil. Mix flour and other ingredients. Bake 1 hour in 350° oven.
Cook tomatoes, onion, pepper, cayenne, sugar and bay leaf together for 15 minutes; strain. Melt butter and blend in flour. Add milk gradually, stirring constantly. Garnish with watercress.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray.
Beat eggs; mix sugar and flour together to keep down lumps. Add sugar and flour mixture to well beaten eggs. Add pineapple juice and butter. Cook to a cream sauce. Pour over pineapple and bake at 300° for about 20 to 25 minutes or until slightly brown on top.
Heat oven to 275° (slow). Line two loaf pans with brown paper. Mix oil, sugar, molasses and eggs. Beat vigorously with spoon or mixer two minutes.
Mix pudding and pineapple; add Cool Whip, marshmallows and nuts. Mix well and refrigerate.
In skillet, brown beef and cook onion until tender. Drain fat from beef. Blend in mushroom soup and sour cream; add remaining ingredients. Bring to boil. Reduce heat. Cover. Cook 10 minutes or until noodles are done. Stir often. Makes about 5 cups.
In a 3-quart microwave-safe casserole dish, stir soup until smooth. Stir in milk, basil and garlic. Mix well. Add cauliflower, onion and peas. Stir to coat well. Cover with lid. Microwave on High 15 minutes or until vegetables are tender, stirring twice during cooking. Let stand, covered, 5 minutes. Makes about 5 1/2 cups.
Cream butter and sugar until light and fluffy. Add eggs and cream until light. Add chocolate and mix well. Sift together flour and soda Add flour and sour cream alternately, ending with flour. Add vanilla. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean.
Prepare cake. Mix as directed for 2 (9 inch) layers. Cool and slice into 4 layers.
Cook onions in boiling salted water 20 minutes if using fresh onions. Drain onions; add milk, margarine or butter, salt and pepper. Heat over low heat until hot.
Wash off grapes. Pick off grapes and put in a pan. Cook without water until done. The way you know when grapes are done, the inside will come out of the hull (skin). Strain and let the juice set. Add 2 cups of juice with every 2 cups juice and add 3 cups sugar. Stir and put on stove. Cook until it comes to a rolling boil. Stir until sugar dissolves. Pour in glass jars and seal. Let set until jelly becomes jelly.
Tear up bread and place pieces in greased baking dish (13 x 9 x 3-inch). Brown and drain sausage in skillet. Drain off fat. Spoon meat over bread. Sprinkle with cheese. Beat together eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake in preheated 350° oven for 35 to 40 minutes. Cheese will rise to top during baking. Makes 6 to 8 servings.
Soak corn shucks in hot water for about an hour or more; the longer, the better. Boil the meat until tender; save the liquid broth. Chop the meat real good. On the stove, put a frying pan with a little Crisco. Put the chopped pork in and brown a little. Add garlic salt, cumin and a small amount of chili powder. Pour a little broth in and stir and cook for 10 minutes.
Saute leeks and parsley in a saucepan with butter. In a large saucepan, place potatoes, sauteed leeks and parsley and add enough water to cover. Bring to a boil. Add salt. Reduce heat and simmer until potatoes are cooked. Put entire mixture through a sieve or puree in an electric blender. Return to a saucepan and add milk. Beat in egg yolks. Serve with a teaspoon of butter and croutons in each bowl.
Combine sugar, cinnamon, milk and water. Cook on slow heat until it forms a soft ball. Pour out on waxed paper and separate.
Place chicken in square metal pan sprayed with Pam. Combine remaining ingredients. Pour mixture over chicken. Bake for 40 minutes at 400° (uncovered) or until done. Serve over egg noodles. Garnish with sliced lemons, if desired.
Combine first 6 ingredients and simmer until potatoes are tender. Add remaining ingredients and heat thoroughly.
Heat oven to 375°. In large skillet, brown ground beef and onion; drain. Stir in tomato sauce, corn, water (optional) and seasoning mix. Heat mixture until hot and bubbly; reduce heat and simmer while preparing crust. Separate dough into 10 biscuits; flatten slightly. Dip each in milk; dip in cornmeal. Arrange 7 biscuits around sides and 3 in the bottom of 9-inch pie pan; press biscuits to form crust. Sprinkle crust with 1/2 cup of the cheese. Spoon hot meat mixture over cheese; sprinkle with remaining cheese. Bake at 375° for 20 to 25 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Makes 8 servings.
Pour milk into electric blender container. Add pudding mix, ice cream and ice. Cover and blend at high speed for 1 minute. Serve at once. Makes about 5 cups.
Melt chocolate over low heat; stir in sugar, milk, vanilla and mace. Mix well. Cook over low heat, stirring constantly until smooth and thickened. Excellent over pound cake, sponge cake, bread pudding or ice cream. Makes 2 1/2 cups.
Layer broccoli and chicken in baking pan. Heat soup, mayonnaise, milk and sherry. Pour over layers. Bake at 350° for 30 minutes. Sprinkle with cheese and paprika. Serve over rice. Serves 6 to 8.
Brown meat; then layer everything in a greased casserole in order given. Bake at 275° for 2 to 2 1/2 hours.
Blend the butter, vanilla, water and sugars. Beat in egg. Mix in flour mixture. Stir in 1/2 cup chopped nuts, if desired.
Combine cream cheese, sugar and juice in a small bowl; stir well and set mixture aside. Combine remaining ingredients. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving. Serve in lettuce lined bowl. Serves 6 to 8.
Heat sauce to boiling and add drained clams to sauce; cook for a few minutes for flavor. Serve over cooked noodles.
Split potatoes and wrap in tinfoil. Bake until done. Scoop out inside and mix with butter, cheese and bacon bits. Replace in shell and sprinkle with cheese. Broil until cheese melts.
Cook ground chuck beef and onion in a skillet until meat is browned; drain well. Stir in almonds and the next 6 ingredients. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Top with another sheet and brush again with melted butter. Fold in half, placing long edges together to make a 17 x 6-inch rectangle. Cut into 10 equal portions using a sharp knife. Repeat procedure with remaining phyllo. Press each portion of phyllo into a lightly greased miniature muffin cup, forming a shell. Spoon about 1 teaspoon of the beef mixture into each shell. Cover with plastic wrap; refrigerate until ready to bake. Remove plastic wrap. Bake at 400° for 8 minutes, or until golden brown. Gently remove from pan; serve warm or at room temperature. Garnish with chopped parsley. Makes 50 appetizers.
Preheat oven to 350°. Melt butter and mix all ingredients. Roll into balls and place on a greased cookie sheet. Bake at 350°. Makes about 4 dozen.
Cut chicken into bite size pieces. Saute onion in butter in a large saucepan. Add soup, milk and green chiles and blend well on top of stove or in microwave at Medium. Roll tortillas with chicken and 1/2 the cheese and set side by side in casserole. Pour sauce over top. Work down in between. Sprinkle with cheese. Bake, uncovered, 30 to 40 minutes at 350° or microwave 20 minutes on High. Serves 8.
Mix first 7 ingredients together well. Put in unbaked 9-inch pie shell and cut margarine up and place all over top. Cover with strips. Bake in 425° oven. Check in 20 minutes and bake until done (heat may need to be lowered after 20 minutes).
Cook onion and celery in butter until tender. Combine with potatoes, bread crumbs, eggs, parsley and seasonings. Mix thoroughly. Bake at 375° for 45 minutes in covered dish.
Sprinkle 1/4 cup sugar in a heavy saucepan; put over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Pour syrup into six 6-ounce custard cups. Let cool.
Mix all ingredients and pour in a well-greased 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes. Top should be golden. Cool on a rack and cut into squares.
Boil chicken breasts, set aside. Boil mixed vegetables and drain. In a bowl mix vegetables, soups and deboned chicken with 1 cup of reserved chicken broth. Pour in casserole dish.
Melt butter in a 9 x 13-inch pan. Combine flour, 1 cup sugar and milk. Mix well. Pour over melted butter. Do not stir. Combine peaches and remaining 1 cup sugar in saucepan; bring to a boil. Pour over batter; do not stir. Bake at 375° for 30 minutes or until browned. Yield: Approximately 10 servings.
Grease 15 x 10-inch pan. Line with wax paper and grease. Beat eggs 5 minutes. Add gradually sugar, then pumpkin. Add flour, salt, baking powder and cinnamon. Pour into pan; sprinkle with nuts. Bake at 375° for 15 minutes. Take it out of the oven and turn over onto a towel with 10x sugar sprinkled on it. Roll long ways; let cool 1 1/2 hours. Roll out and spread with filling (recipe follows). May be frozen or refrigerated.
Mix powdered sugar, softened cream cheese, softened margarine, salt and milk until smooth. Add pecans and coconut. Spread over cake layers.