HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Drain apricots (save 1/2 cup juice). Place apricots, cherries and pineapple chunks in shallow 1 1/2-quart baking dish. Cut pineapple slices in half and lay on top. Combine butter, brown sugar, curry and apricot juice and pour over fruit. Bake about 15 minutes, until thoroughly heated. Serve warm topped with sour cream and coconut.
Bring milk to boil in saucepan. Let rise to the top of pot. In the meantime, put yeast in rather warm water to dissolve. After milk boils, put in large bowl along with yeast mixture. Add butter with salt and sugar. Let sit until mixture is cool. Add enough flour until the mixture is just right to knead on floured counter. If sticky, add more flour. Put in large greased bowl. Take out and knead again. Put in bowl again. Let rise until double, about 1 1/2 hours. Take dough out and cut until you have medium sized rolls. Put on cookie sheet. It may be covered with aluminum foil. Let rise for about 1 1/2 hours. Bake at 350° or 375° until golden brown. Take out and grease top with a little cooking oil. Cinnamon and sugar may be sprinkled on rolls after you cut them to rise on cookie sheet.
Mix first 4 ingredients together. Spray 2 pizza sheets with Pam. Spread the dough on sheets. Bake in 350° oven for 10 minutes only! Let cool completely. Spread Cool Whip on crusts and top with fruits as you wish.
Cream shortening in a large bowl. Add sugars gradually, beating until well blended. Beat in egg, vanilla and water. Stir in remaining ingredients and drop by teaspoons onto well-greased cookie sheets. Bake at 350° until golden, about 15 minutes. Yields 5 dozen.
Wash, quarter and core apples. (Rome Beauties work best.) Place apples in a saucepan with sugar and water. Cook slowly, uncovered, and stir frequently for about 1 hour or until apples are transparent.
Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh. Soak overnight in enough salted water to cover; drain. Heat sugar and vinegar to boiling. Tie spices in cheesecloth bag. Add spice bag and melon rind to vinegar mixture. Cook, uncovered, until melon is transparent, about 45 minutes. Discard spice bag. If desired, add a few drops red or green food coloring to the rind.
Separate crescent rolls. Spoon chicken and cheese into each crescent roll to enclose filling. Place in 9 x 13-inch baking dish. Prepare soup using package directions. Pour over rolls. Bake at 350° for 30 minutes. Yields 8 servings.
Use half of butter, half of cream cheese and half of the powdered sugar. Mix together. In another bowl, mix 1/2 milk, 1 package pudding and 1/2 of whipped cream. Combine both mixtures. Repeat with the second pudding. Cover any holes in bottom of flower pot with foil. Layer 1/3 cookies, vanilla pudding, 1/3 cookies, chocolate pudding and top with remaining cookies. Refrigerate overnight. Add flower or shovel. Put gummy worms between layers.
Melt margarine and mix with crackers. Spread in large casserole dish (9 x 12-inch). Combine Dream Whip and milk. Whip until thick. Add powdered sugar and cream cheese. Whip together until smooth. Pour over cracker crust. Pour canned filling over top. Refrigerate for several hours or overnight.
Boil sweet potatoes until soft. Mash in blender until smooth, no lumps. Place all ingredients in bowl, mix one at a time. Use hand mixer and add milk last.
Combine all ingredients and boil on high heat for 1 hour. Then turn on low and simmer for 4 to 8 hours.
In small bowl, combine chicken broth, cornstarch, sherry and soy sauce; blend well. Set aside. Heat large skillet over medium heat until hot. Add oil; heat until it ripples. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
Combine all ingredients except the gelatin and mayonnaise and simmer, covered, for 20 minutes. Strain. Add the gelatin and dissolve in the hot mixture. Allow to cool. Fold in the mayonnaise; pour into individual molds and freeze. Unmold and garnish with avocado slices, if desired.
Mix Jell-O with hot water. Add bananas, pineapple and strawberries. Pour half in container and let congeal, then spread sour cream on top. Add the remaining Jell-O mixture.
Combine apple cider and water in a saucepan; bring to a boil. Set aside. Remove skin from ham. Place ham, fat side up, on a cutting board. Score fat in a diamond design and stud with cloves. Place ham in a shallow baking pan, fat side up; coat top with brown sugar. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325° for 22 to 25 minutes per pound, about 2 hours, basting every 20 to 30 minutes with cider mixture. Combine remaining ingredients in a saucepan; bring to a boil. Serve sauce with sliced ham.
Shred cabbage into large bowl. Place onion and pepper on top. Sprinkle with sugar. Heat vinegar, oil, celery seed, mustard and salt (to just a boil); remove from heat and pour over cabbage mixture. Cover and refrigerate overnight. Stir, then drain before serving. (Will keep in refrigerator for several days.)
Put 1/2 oysters in bottom of casserole. Combine crackers, salt, pepper and butter; toss to mix. Sprinkle 1/2 of mixture over oysters, then another layer of oysters. Add Worcestershire to milk and pour over oysters. Sprinkle rest of crumbs on top. Bake at 400° for 35 minutes. If more moist oysters are desired, use 2 cups milk.
Put tomatoes, mangos, peppers and onions through food processor, then mix in sugar, salt and vinegar. Adjust peppers to suit your taste.
Brown steak in shortening. Reduce heat, add water, cover and simmer until tender, about one hour. Add more water as needed. Saute squash and onion in shortening until tender. Add corn, green chile and seasonings. Add meat and meat stock to vegetables. Simmer about 20 minutes. Add grated cheese. Stir to melt. Yields 8 servings.
Crust: Combine flour, salt and paprika; cut in butter and 1 cup of cheese. Stir in nuts. Reserve 1 cup for topping. Press in bottom of a 10-inch pie plate.
Mix brown sugar, butter, flour and nuts together well; keep aside 1/2 cup for top. Add the rest of the ingredients and mix well. Pour into an 8-inch square pan. Sprinkle the 1/2 cup of crumbs over the top. Bake at 325° for 1 hour.
Mix sugar, flour, salt, cinnamon and nutmeg to pumpkin. Add eggs, Milnot and hot water. Pour into unbaked pie shell. Bake at 425° for 25 minutes. Reduce heat to 350° until done. (I double this for 16-ounce can of pumpkin. Makes three 8-inch pies.)
Bake cookie dough according to directions on tube. Cool. Mix together cream cheese, sugar and vanilla. Spread over baked crust. Top with favorite fruit (fresh or canned).
Combine first 4 ingredients in a small bowl, stirring until blended. Set aside.
Saute onions and carrots in 1/2 stick oleo. Add the chicken broth and bring to a boil. Simmer 30 minutes. Add the potato soup, sour cream and cheese. Let simmer to melt the cheese. Keep hot.
Drain shrimp. Put in bowl and mince well with a fork. Add remaining ingredients. Shape into a ball. Shake some paprika on top. Refrigerate for 2 to 3 hours to chill. Serve with crackers.
Sprinkle 1/2 cup pecans in 9-inch square pan; set aside. Coat the top 2 inches of a 2 1/2 quart glass bowl with butter; place remaining butter in bowl. Add sugar, salt and water; do not stir. Microwave at High for 11 minutes or until mixture just begins to turn light brown. Pour over pecans. Sprinkle with morsels; let stand 1 minute. Spread morsels over sugar mixture and sprinkle with 1/4 cup finely chopped pecans. Chill until firm. Break into bite size pieces. Yields 1 pound.
Mix flour, sugar, salt and water, making a smooth paste. Add egg yolks and milk which have been well mixed. Place over low fire, stirring constantly until mixture thickens and comes to a boil. Remove from heat and add butter and vanilla. Pour into large Pyrex dish which has been buttered and layered with bananas and wafers. Beat egg whites. Gradually beat in sugar. Pour on top of pudding; golden brown.
Brown meat and onion together. Drain well. Into a 1 3/4-quart casserole dish, mix beef mixture, soup, Chinese vegetables, soy sauce, salt and pepper. Bake in oven for 30 minutes. Sprinkle Chinese noodles on top of casserole. Cook for 10 more minutes or until noodles are browned. Serve as is or over cooked rice.
In a skillet heat oil, add French fries and cook until done. Cover while cooking. Beat eggs in a bowl. Add onion, pepper and cheese. Add ham to French fries in skillet. When fries are done, stir around for about 1 minute. Spread out fries and ham around in skillet. Now pour in egg mixture. Cook about 2 to 3 minutes. Fold over with spatula to other side. Cook a little. Turn off heat. Cook this over medium heat. Don't burn your eggs. Serve.
Mix rhubarb, sugar and pineapple. Boil for 10 minutes or a little longer if needed. Stir in jello. Pour in hot jars and seal (boil seals before using).
Melt butter and cool. Sift dry ingredients and add cooled butter. Add brown sugar, then add eggs, one at a time, beating after each addition. Add chocolate chips and nuts. Mix thoroughly.
Chop peppers, onions and garlic in blender or food processor. Break bay leaves and add to all ingredients in a large pan, including tomatoes. Cook on medium heat for 1 1/2 to 2 hours, stirring frequently. Prepare jars for canning. Ladle cooked sauce into jars; put lids on and boil in hot bath of canner for 30 minutes.
Separate wings at joints and remove tips. Mix remaining ingredients; pour over chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour.
Lightly mix sugar, zucchini and oil. Add eggs; mix well. Combine flour, soda, nutmeg, cinnamon and baking powder. Gradually add to egg mixture, blending thoroughly. Stir in pecans, raisins and pineapple. Pour into two 9 x 5 x 3-inch greased and floured loaf pans. Preheat oven to 350°. Bake for 50 minutes, or until done. Makes 2 loaves.
Heat the first 5 ingredients; cool mixture. Add the remaining ingredients to the cooled mixture. Refrigerate overnight. Roll; cut with cookie cutters. Bake for 10 minutes at 350°. Frost when cool.
Melt butter. Add sugar, water and nuts in heavy saucepan over high heat. Stir with wooden spoon until shade darker than light brown sugar. Pour into buttered tinfoil, approximately 10 x 13-inches. While hot, drop candy bars on top and spread with knife. Sprinkle ground nuts on top. Cool in refrigerator. Break into pieces and refrigerate.
Mix dry ingredients together; set aside. In a separate bowl, combine all wet ingredients; mix well. Gradually add dry ingredients to wet mixture. Bake in preheated 325° oven for 35 to 40 minutes.
In a large bowl place cabbage, onion and green pepper. In a small saucepan, combine sugar, vinegar and oil. Bring to boiling point. Immediately pour over vegetables. Add salt, black pepper and celery seed. Mix well. Cover and refrigerate for 12 hours or longer. Yields 4 cups.
Combine oil and sugar. Sift remaining dry ingredients. Sift 1/2 dry ingredients into sugar/oil mixture. Alternate remaining dry ingredients with eggs one at a time, mixing well after each addition. Add carrots and nuts; mix well. Pour into lightly oiled 10-inch tube or Bundt pan. Bake in slow oven (325°) about 1 hour and 10 minutes. Let cake cool slightly before removing from pan. When cool, frost with cream cheese or Caramel Frosting.
Preheat oven to 425°. Cut shortening into flour and salt until size of peas. Sprinkle peach syrup over mixture, stirring until dough holds together. Roll out half of dough on floured surface to 1/6-inch thickness. Fit into 9-inch pie pan. Fill with Peach Mixture. Dot with butter. Cover with Cheesecake Topping. Roll out remaining dough; cut into circles. Brush with peach syrup. Arrange on topping. Bake at 425° for 10 minutes. Cover edge with foil. Bake at 350° for 30 to 35 minutes, until deep golden brown.
Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter; gradually add sugar, beating well with electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder and salt in medium bowl; add to creamed mixture alternately with cocoa mixture, beating with electric mixer at low speed, beginning and ending with flour mixture. Stir in vanilla. Do not overbeat. Pour batter into greased and floured pans (use three 9-inch round pans or one 9 x 13-inch pan). Bake at 350° for 20 to 25 minutes; test center of cake with toothpick. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks before frosting.
Heat together tomato sauce and tomato juice; add the spices to taste. Brown hamburger and large chopped onion. Mix and heat all together.
Cream cheese, Miracle Whip and lemon juice and add other ingredients. Combine and chill.
Preheat oven to 350°. In a 2 1/2 to 3-quart saucepan over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa, baking powder, salt and vanilla extract. Stir with a spoon until well blended and smooth. Stir in 1 1/2 cups Nestle semi-sweet morsels and nuts. Spread in a 13 x 9-inch baking pan. Spread with rest of nuts and morsels. Bake for 30 to 35 minutes. Cool on wire rack. Cut into squares.
Mix and pour into pastry-lined pan. Cook at 375° for 40 or 50 minutes.
Dissolve gelatin in boiling water. Chill until partially congealed. Combine avocado, lemon juice, sour cream and mayonnaise until blended. Mix peas, chopped ingredients, pepper sauce and salt. Add avocado mixture. Combine with gelatin. Pour into a lightly oiled 4 to 5 cup mold. Chill until firm. Serves 8.
Combine syrup, molasses, vinegar and butter. Place over low flame and stir until mixture boils. Continue boiling to 240° or until small amount of syrup becomes brittle in cold water. Remove from fire; add coconut. Drop from 2 forks on greased surface. Makes 28 chews.
Drain beans; put in casserole. Cut up chestnuts in mix with beans and soup; cover all with French fried onions. Bake at 350° for 30 minutes.
Preheat oven to 350°. Butter 1 1/2 to 2-quart casserole. Heat oil in large skillet over medium-high heat. Add garlic and green onions; saute until softened, about 2 minutes. Add mushrooms and continue to saute 5 minutes. Stir in half of artichokes and the spinach. Cook until warm, about 3 minutes.
Mix first 3 ingredients with a fork. Press into a 9 x 13-inch pan, greased.
Layer vegetables in large bowl. Spread mayonnaise over top of vegetables. Crumble bacon over mayonnaise. Spread cheese over bacon. Refrigerate overnight.
Saute meat, oleo and onions. Mix together remaining ingredients. Boil 1 package macaroni (shells) in boiling salted water until tender; drain. Add meat mixture. Then add soup mixture. Last, add 1 pound Velveeta cheese and cook only until cheese melts. This is a skillet dish and very good.
Brown meat, onion, garlic and celery. Add remaining ingredients and simmer 1 to 2 hours.
Mix together cream cheese, worcestershire sauce, green onions, salt, accent and 1/2 of the dried beef. Shape into a ball and put remaining dried beef on outside of the ball. Chill. Serve with crackers.
Combine confectioners sugar, peanut butter, graham crumbs and butter; mix until well blended. Roll into 3/4-inch balls. Chill for 1 hour.
Bake in well-greased muffin or corn pone pan at 450° until done.
In a saucepan, combine water, celery, carrots, onion and all seasoning. Cook until tender. Add potatoes; cook until they are tender. Add milk to flour, then add to vegetables and cook until thick. Add cheese; stir until cheese melts. Makes 6 to 8 servings.
Put eggplant into cold, salted water (whole). Boil until it can be pierced with a fork. Peel, mash and season with salt, pepper and butter. Add egg and flour. Mix well. Drop by spoonfuls onto hot, greased griddle.
Combine 1 cup water, 1/2 cup sugar and shortening. Heat to melt shortening; cool. Dissolve yeast and 1 tablespoon sugar in 1/4 cup water. Add to shortening mixture. Add eggs, flour and salt. Let raise for 1 hour. Stir down and refrigerate overnight.
Heat together soup, sugar, salt, mustard, oil, vinegar and Worcestershire. Mix well. Pour over carrots, onions and pepper. Marinate overnight. Heat before serving.
Spray bottom of 9 x 13-inch pan. Place rolls in pan. Sprinkle with dry pudding and nuts. Melt the oleo. Add sugar and spice and drizzle over the rolls. Cover tightly with aluminum foil. Let stand overnight. Remove foil. Bake next morning at 350° for 25 to 30 minutes or until done. Cool 5 minutes. Run knife around pan before inverting.
Combine all ingredients in a large greased 13 x 9 x 2-inch baking pan. Sprinkle with cracker crumbs or crushed potato chips. Bake at 325° for 1 1/2 hours.
Sift or mix dry ingredients. Work in butter to fine meal. Add milk and stir well. Refrigerate mixture about 1/2 hour. Roll out very thin and place on ungreased cookie sheet. Cut to desired size. Bake at 325° to 350° until light brown. Watch closely. Enjoy!
Mix cake as directed and spread half of batter in a 9 x 13-inch greased pan. Bake at 375° for 15 minutes.
Boil potatoes with skins on; cool, peel and grate into large bowl. Mix the rest of the ingredients, except for the bread crumbs. Put potatoes and mixture into well-buttered casserole. Top with bread crumbs. Bake for 1 hour at 375°.
In 10-inch skillet combine cabbage, cauliflower, carrots and broth. Cover and cook over medium-high heat until vegetables are tender-crisp, 8 to 10 minutes. Add sausage and stir to combine. Cook until sausages are heated through, 3 to 4 minutes longer.
Cream together butter, brown sugar, sugar, vanilla and eggs. Add flour, baking powder, baking soda and salt. Mix. Add chocolate chips, oatmeal, cereal, coconut and walnuts. Bake at 350° for 10 to 12 minutes. Makes a lot of cookies.
Combine the dressing mix with the oil in a large bowl. Mix with the vegetables and toss. Bake in casserole dish at 375° for 30 minutes. Stir every 10 minutes.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not over beat. Spoon batter into twelve muffin cups. Bake at 400° for 25 minutes. Serve warm.
Wrap the dough for one bread stick in a spiral around each hot dog. Place on ungreased cookie sheet. Bake at 350° for about 15 or 20 minutes until golden brown. You can also use frozen hot dogs without taking any additional time. Freeze any uneaten hot dogs. Each can be reheated on High in a microwave for 2 minutes. Serves 4 to 8.
Place oil in skillet. Add onion and garlic. Saute. When cloves are brown, remove. Add oleo. Mix well. Cook broccoli according to box (don't overcook). Add broccoli to skillet. Cook macaroni. Drain and add to skillet. Simmer over low heat. If needed, add more oleo. Add grated cheese and stir.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in boiling salt water until tender. Drain and rinse in cold water. Combine cottage cheese, eggs, parsley, salt and pepper.
Mix and freeze in 9 x 11-inch dish. Thaw about 15 minutes before serving.
In large bowl, stir together first six ingredients. Add milk, beating until smooth. Stir in pears and pecans. Turn into ungreased, 2-quart casserole.
Preheat oven to 250°. Combine ingredients. Bake for 1 hour, then turn oven to 300° and bake for another hour.
Melt margarine over medium heat. Saute onions until clear and tender. Grease a 2-quart casserole (8 x 11 x 2-inch). Line dish with crushed cracker crumbs, reserving 3 tablespoons. Alternately add undiluted cream of mushroom soup and onions. Pour beaten eggs on top. Pour milk on top of the eggs. Sprinkle grated cheese next, then sprinkle the reserved cracker crumbs. Bake in 350° oven for 20 to 30 minutes or until brown and bubbly.
Combine all ingredients and mix well with mixer, about 2 minutes. Bake in Bundt pan in oven at 325° for 1 hour. Check after 50 minutes. Let cool. Sprinkle with powdered sugar. Can also frost with Cream Cheese Frosting, if desired.
Melt margarine in a 10 to 12-inch frying pan; saute onion. Layer fish over onion; sprinkle with salt and pepper to taste. Cover with tomato sauce; add hot pepper if desired. Cover and simmer for 10 to 20 minutes until catfish is desired texture.
Preheat oven to 350°. Combine all ingredients. Place in large baking dish. Cover and bake 1 hour. Spread ketchup or barbecue sauce evenly over top and bake additional 15 minutes.
Stir together flour, sugar, baking powder and salt. Combine egg, milk and oil. Add to flour mixture and mix well. Turn into a greased 9 x 9 x 2-inch baking pan. Combine brown sugar, 2 tablespoons flour, butter and cinnamon. Sprinkle over batter. Bake at 375° for 25 minutes or until toothpick comes out clean.
Grate peel from lemons. Set aside. Cut lemons in half and squeeze to make 1/4 cup juice. In a large resealable plastic bag, combine 1 Tbsp. of the lemon peel, lemon juice, olive oil, garlic, pepper, oregano, rosemary, thyme and salt. Score chicken. Add chicken to bag and squeeze to coat chicken completely. Refrigerate for 1 hour, turning bag occasionally.
Mix corn syrup and sugar in a saucepan; bring to a boil, stirring frequently, and boil 1 minute. Remove from heat and add peanut butter, vanilla and cereal. Blend well. Drop by spoonfuls onto waxed paper and let cool until firm.
Soak wings overnight. Bake 40 to 60 minutes at 350°.
Start 3 hours before serving. In large bowl with mixer at medium speed, beat cream cheese with 3 tablespoons milk until smooth and fluffy. Add confectioners sugar and beat in with 3 tablespoons coffee flavored liqueur and 1 teaspoon vanilla extract. Stir 2/3 grated chocolate. Set aside remaining chocolate for top of dessert.
Peel and dice bananas and oranges; mix lightly with meat, pineapple and celery. Combine mustard with mayonnaise and blend with banana mixture. Serve on lettuce. Garnish with olives and walnuts. Serves 6.
Beat egg white and water together until frothy. Add rest of ingredients and put flat side down on buttered cookie sheet. Bake in 250° oven for 1 hour. Remove from pan immediately or they'll stick.
In top of double boiler, melt chocolate chips. Remove from heat; add Eagle Brand milk, vanilla, salt and nuts. Stir until smooth. Turn into waxed paper lined 8-inch square pan. Chill. Cut and store in airtight container.
Mix ingredients in order given. Pour into unbaked pie shell. Sprinkle top with coconut.
Mix together 2 minutes; pour in Bundt pan. Bake at 350° for 50 minutes. Cool for 15 minutes. Take out of pan.
Brown onions in fat. Add meat. Fry out somewhat. Add tomatoes, mushrooms, corn meal and 1 teaspoon salt and pepper to taste. Simmer 2 hours over low heat.
Melt butterscotch in a double boiler until in liquid form. Add string potatoes and peanuts and mix together thoroughly. Spoon out on wax paper. Let cool until hardened.
Trim fat off top round slices and pound to 1/4 inch thick. Cut out 6 rectangles, about 4 x 8-inches each. Spread a teaspoon of mustard on each piece and sprinkle with 2 teaspoons of chopped onion. Place a slice of bacon along center of each strip. Place pickle halves along narrow ends of each strip and roll meat around pickle jelly roll style. Tie ends of each roll with kitchen cord and fry in oil in heavy skillet or pot quickly until brown on all sides. Add celery, water and salt. Cover and simmer for 1 hour, turning rolls once or twice. Serves 6.
Mash potatoes. Add milk, nutmeg and raisins. Pour into large greased casserole dish. Top with butter, brown sugar and marshmallows. Bake for 40 minutes in a 350° oven.
Start water boiling for 2 cups of macaroni. Start frying ground beef and turkey. Add a small onion or dried crushed onion, if desired. Start these cooking. Put a can of cream-style corn in a large casserole. Add paprika and red pepper. Stir the pepper well into the corn to avoid hot lumps. Add tomato soup; stir again. Stir in Parmesan cheese. (Cheese can be sprinkled on top if the oven is used.) Add Worcestershire sauce. Combine all ingredients and heat in oven for 20 minutes at 350° or microwave until hot.