HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix applesauce and cinnamon until mixture has the consistency of homemade play dough. Roll out between layers of waxed paper. Cut out with cookie cutters. Lay out to dry. Turn each figure once a day for 7 days.
Cook beef until brown, add everything else except cheese and pie shells. Cook 15 minutes. Pour into 2 pie shells. Cover with grated cheese. Top with other pie shells. Bake for 10 minutes at 350°.
Empty rice in large shallow casserole or baking dish. Arrange chicken in single layer over rice. Mix together soups and milk. Pour over chicken. Sprinkle dry onion soup mix over top. Cover pan. Bake at 375° for 1 hour.
Brown beef and onions and drain. Boil macaroni. Combine beef and onions with macaroni. Mix in soup. Pour over casserole. Sprinkle with bread crumbs or cheese. Bake at 350° for 30 to 40 minutes.
Grate cream cheese and Cheddar cheese together. Add garlic powder. Mix with sour cream using hands to mix well. Form into ball. Sprinkle with paprika. Cool in refrigerator for a little while, then take out and roll in nuts. Keep refrigerated.
Dissolve jello in boiling water. Combine remaining ingredients, except for sour cream, with jello. Pour 1/2 of strawberry mixture into a 9 x 13-inch pan. Let set in refrigerator until firm. Spread on sour cream. Pour remaining 1/2 of strawberry mixture on top of sour cream. Let set.
In a large pot heat oil (canola is best) and saute garlic until brown. Add onions and cook until soft. Add tomatoes and cook and stir about 2 minutes before adding meat, salt, pepper and oyster sauce. Cook 15 minutes, stirring frequently to crumble meat. Add potatoes and cook another 10 minutes, uncovered.
Mix all ingredients. Pour into a baking dish and top with crushed crackers. Pour 1/2 cup chicken broth over casserole. Bake 1 hour at 350°.
Mix dry ingredients; add egg, milk and oil. Cook on a hot grill. I prepare several Ziploc bags of dry ingredients ahead of time and it is like having an instant pancake mix, except it tastes better.
Wash and hull strawberries. Slice berries and mash. Place sugar and cornstarch in a small saucepan, stirring to mix. Add berries and color and cook on medium heat, stirring constantly until mixture boils and becomes quite thick. Remove from pan and set aside to cool for about 10 minutes. Stir in Amaretto. Cool completely. Yields about 1 1/2 cups.
In skillet, heat oil over medium heat. Add white wine, garlic and mussels. Cover and cook until mussels are opened, 2 to 3 minutes. Stir in tomato, basil and red pepper flakes. Reduce heat; simmer 2 minutes more. Makes 2 servings.
Preheat oven to 300°. Combine rice, milk, sugar and salt; pour into buttered 1 1/2-quart baking dish. Bake in slow oven (300°) for 1 hour. Stir occasionally. Add lemon peel, nutmeg and raisins. Continue baking 1 1/2 to 1 1/3 hours. Makes 6 servings.
Mix pudding dry with drained pineapple. Add cottage cheese. Fold in Cool Whip. Chill for 1/2 to 1 hour. Then serve.
Mix all the ingredients with an electric mixer. Pour into uncooked pie shell and cook for 30 minutes at 400° or until done.
Stir together and bake in greased loaf pan. Bake at 350° for 1 hour. Best served warm.
Heat oven to 375°. Place roast in shallow roasting pan. Mix butter, thyme, rosemary, garlic and tarragon. Drizzle 1/2 over roast. Bake, covered, about 1 hour, basting occasionally, until pop-up thermometer pops (165° to 170°) and vegetables are tender-crisp. Makes 4 to 6 servings.
Saute chopped zucchini onion and shredded carrots in 4 tablespoons margarine until tender. Remove from heat and stir in 1 1/2 cups stuffing mix, chicken soup and sour cream. Pour into 9 x 13-inch casserole dish, sprayed with cooking oil spray.
Line bottom of baking ring with mushrooms. Mix all ingredients and press firmly into baking ring. Microwave at High 13 to 20 minutes. Serves 4 to 6.
Place rice in wok or pan over medium heat. Add eggs; mix well. Add other ingredients; mix well.
Melt caramels in microwave. Add condensed milk and stir well. Microwave again only enough to mix together. Add peanuts. Drop by spoonfuls on greased cookie sheet. Put in refrigerator to harden. Melt chocolate chips and paraffin. Dip hardened candies into chocolate mixture.
Combine cheese and olives; mix well. Chill until firm. Shape mixture into a 10-inch log. Roll log in chopped beef. Serve with crackers. Yields one cheese log.
Prepare cake mix as directed on package. Pour into greased 9-inch square cake pan. Combine sugars and cocoa. Sprinkle evenly over batter. Pour coffee over top. Bake in moderate oven at 350° for 40 minutes. Serve warm.
Mix lightly the peeled and sliced apples with water, cinnamon and salt. Spread apple mixture evenly in ungreased square pan.
Mix jello and boiling water. Add cranberry sauce; mix well. Add sour cream. Put in mold; chill and let set overnight. Unmold; garnish with oranges.
Mix all ingredients and pour mixture into pie shell and bake at 350° for 1 hour or until set and browned.
Melt shortening and chocolate in saucepan over low heat. Stir in other ingredients; beat until smooth. Place pan of frosting in bowl of ice water. Continue beating until spreading consistency. Frosts 9 x 13-inch cake.
Beat butter and cheese at medium speed for approximately 2 minutes. Gradually beat at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour and soda. Gradually add to creamed mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Spoon batter into greased and floured 13-cup Bundt pan. Bake at 325° for 1 hour and 20 minutes. Check with toothpick. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Cream butter and cream cheese. Add milk and sugar, alternately, beating well. Add vanilla and coconut. Frost cake.
Saute onions, celery and garlic cloves in an iron skillet. Cook ground beef in a separate cooker until thoroughly done. Drain fat. Combine sauteed onions, celery and garlic with cooked ground beef. Then add your corn, beans, stewed tomatoes and Ro-Tel tomatoes. Add your package of taco mix and Ranch dressing mix and thoroughly stir. Let simmer until you serve. The longer, the better.
Combine Karo syrup, white sugar and brown sugar and bring to boil. Take off heat. Then add peanut butter, salt and vanilla. Stir. Stir in 1 to 2 cups corn flakes until all flakes are in. Drop on greased cookie sheet (about 1 teaspoon). Allow to cool. Makes 3 to 4 dozen.
Cream together butter and 1/3 cup sugar. Blend in flour and press into a 10-inch spring-form pan to form crust. Cream together the cream cheese, vanilla, 1/4 cup sugar and egg. Spread mixture over crust.
Cut steak into serving-size pieces. Saute steaks, mushrooms, onion and garlic powder until onion is tender. Stir in remaining ingredients. Cover and cook over low heat one hour or until steaks are tender. Stir occasionally. Serves 4.
Place salmon steaks in a shallow pan. Sprinkle both sides with the lime juice, salt and pepper. Cover tightly with plastic wrap and let marinate for 30 minutes, at room temperature.
Combine all ingredients. After ingredients are mixed, chill several hours. Spread on fancy crackers.
Combine yeast, dry milk, honey, molasses, salt and oil in a large bowl. Stir in warm milk (very warm). Blend well about 30 seconds. Blend the flour (both) in a medium size bowl. Stir 1 1/2 cups of flour mix into the yeast mixture. Beat 2 minutes at medium speed. Stir in another 1/2 cup of flour; beat 1 minute. Beat in raisins, walnuts and remaining flour. Should be a heavy sticky dough. Preheat oven to 375°. Turn dough into a well-greased pan. Cover and let rise for 15 to 20 minutes.
Grease casserole. Pour in 1/2 of cracker crumbs. Layer of chicken, layer of water chestnuts. Mix sour cream and the 3 soups together. Add mixture of soups. Layer of cracker crumbs. Top with melted butter, drizzled. Bake at 350° for 1 hour. Can make ahead of time overnight. Use only butter and expensive crackers are essential.
Cook bacon in a frypan until crisp. Drain and set aside. Beat eggs in a small bowl. Coat frypan with a no-stick cooking spray and scramble eggs until soft. Set aside.
Cut steak into small even pieces. Remove fat and gristle. Melt butter in large skillet or Dutch oven. Add meat and cook over hot fire until meat is well browned on all sides. Add salt, pepper, paprika and onions. Stir in flour until smooth and thickened. Cover and simmer for 1 hour. Stir occasionally. Add potatoes; cover and continue cooking until meat and potatoes are tender. Serves 4.
Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender. Yield: 6 servings.
Combine first 4 ingredients; set aside. Sprinkle with cheese over English muffin halves. Broil 5 1/2 inches from heat for 1 minute or until cheese melts. Top each half with vegetable mix and sprouts. Serve immediately.
Place butter in saucepan; melt in low heat and remove. Combine flour, sugars and salt in bowl. Stir in milk. Pour into butter saucepan and bring to a boil. Stir in beaten eggs and cook for 2 minutes. Add meringue and bake 10 minutes.
Heat oven to 350°. Cream together butter, white sugar and 1/2 cup brown sugar. Add egg yolks, baking powder and baking soda. Press in a greased 11 x 15-inch pan. Sprinkle with chopped nuts and chocolate chips; press down. Beat egg whites stiff. Slowly add 1 cup brown sugar. Spread over chips, nuts and dough. Bake 20 minutes.
Cut bread in half lengthwise; carefully scoop out inside and break into bite-size pieces. Combine ground chuck and onion in a large saucepan; cook until meat is brown. Stir in soup and bread pieces. Spoon meat mixture into bottom half of bread shell and cover with top half of bread shell. Wrap loaf in foil; bake at 350° for 30 minutes. To serve, cut into slices. Serves 8 to 10.
Beat eggs lightly. Blend in salt, baking powder, flour and Tabasco. Add cheeses and butter. Mix only until blended. Stir in green chilies by hand. Pour mixture into 9 x 13-inch pan. Bake at 400° for 15 minutes. Reduce oven temperature to 350°. Continue baking for 35 to 40 minutes. Cut into squares. Serve hot.
Mix all of the ingredients. Let stand in refrigerator for 24 hours before serving. Keep in refrigerator for 2 weeks.
Combine chicken, celery, almonds, water chestnuts, onions, lemon juice, eggs and pepper. Add mayonnaise and toss. Put in baking dish. Sprinkle generously with cheese and potato chips. Bake at 375° for 25 minutes.
Combine all ingredients and spread on English muffins. Place under broiler until toasted. Cut into bite size pieces and serve.
In a small mixer bowl, stir together the brown sugar, flour, baking powder, cinnamon and salt. Add eggs, peanut butter, milk and vanilla. Beat with an electric mixer on low speed, just until combined. Beat on high for 2 minutes. Spread mixture in a well-greased 9 x 9 x 2-inch baking pan. Lightly press apple slices, peel side up, into mixture, spacing evenly. Bake in a 350° oven for 30 minutes. Cool completely in pan. Cut into small sticks. Remove from pan. Dip in powdered sugar. Makes 30 to 35 sticks.
In a large bowl, combine soy sauce, sugar, garlic and ginger. Add steak and stir. Cover and refrigerate for several hours. Stir occasionally. Place cooking oil in a large skillet or wok. When hot enough to splatter water, add steak and marinade. Stir constantly until done, approximately 6 to 10 minutes. Serve with hot cooked rice.
Chop onions, peppers and tomatoes. Add corn, mayonnaise, salt and pepper. Mix into crumbled corn bread.
Pour pineapple juice all over apples and bananas. Add rest and stir gently.
Place meat in a casserole dish. Cover with remaining ingredients. Cover and bake at 325° for 2 hours. Do not uncover while cooking. Serve over rice.
Combine slightly beaten eggs and sugar. Blend in chocolate, butter, salt and pecans. Pour into pie shell. Filling will set while cooling. Serve with whipped cream or ice cream. Serves 8.
Cream shortening and sugar. Add eggs and vanilla; beat well. Add dry ingredients and mix. Add nuts and raisins; mix. Add sliced apples and mix. Place in well-greased pan. Bake at 350° for 1 hour. Remove from oven and frost.
In double boiler, dissolve jello in 1 cup hot water. Add marshmallows; dissolve into jello mixture. Stir until dissolved; set aside to cool. Mix the cottage cheese, crushed pineapple with juice and the chopped nuts. Add to cooled jello mixture. Refrigerate until it thickens. Add 1 tub Cool Whip and serve.
Put into blender and mix well. If not sweet enough, add a little more sugar. Put snow in individual bowl and pour enough mixture over it. Mix as you like it.
Combine first 5 ingredients. Bring to a full boil, stirring constantly. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat and add chips; stir until melted. Stir in nuts and vanilla. Pour into greased 8-inch or 9-inch pan. Chill until firm.
Brown hamburger with onion and garlic until done; drain. Line bottom of 9 x 13-inch pan with chips. Top with hamburger mixture. Mix remaining ingredients (except cheeses). Pour over hamburger. Top with cheeses. Bake at 350° for 30 minutes. Serves 8 to 10.
Place chicken in a casserole dish. Mix soup and sour cream; pour over chicken. Mix melted margarine with Ritz cracker crumbs; spread on top of soup mixture. Sprinkle poppy seed on top. Bake at 350° for 30 minutes.
Cream butter and sugar. Add 1 egg at a time. Beat well; add crushed bananas and nuts, flour and soda. Bake in loaf pan in a moderate oven (325°), 30 to 45 minutes, depending on thickness. Serve plain or ice with 7 minute icing.
Combine dry ingredients and mix well. Combine eggs, oil and defrosted strawberries and mix well. Pour into two greased and floured loaf pans. Bake in 350° preheated oven 60 to 70 minutes until done.
Line 12-inch platter with lettuce. Stir black beans, pepper and onion. Spoon on top of lettuce. Dollop sour cream atop bean mixture. Sprinkle with jalapeno and lime peel. Drain excess liquid from salsa. Stir in avocado. Spoon over sour cream layer. Sprinkle cheese over this. Top with olives and cilantro. Serve with tortilla chips. Contains 4 grams of fat per serving.
Preheat oven to 350°. In a large bowl, cream together margarine and both sugars. Beat in eggs and vanilla until well blended. In a medium bowl, combine next 5 ingredients. Add to creamed mixture. Stir to combine thoroughly. Stir in apples and nuts. Spoon into a greased 10-inch Bundt pan or 3 medium size loaf pans. Bake 50 to 60 minutes or until an inserted toothpick comes out almost clean (because of the apples, the toothpick will be moist). When cooled, can dust with confectioners sugar. Be sure to refrigerate any leftovers. Serves 16.
In a medium saucepan, bring 1 cup water to a boil; remove from heat. Add gelatin and sugar; stir until dissolved. Add ReaLemon and remaining water. Chill while preparing remaining ingredients.
Butter 9-inch square pan; set aside. In heavy 2-quart saucepan, combine sugar, corn syrup, cocoa, salt and vinegar. Cook over medium heat, stirring constantly, until mixture boils. Add evaporated milk and butter. Continue to cook, stirring occasionally, to 248° or until syrup forms a firm ball that does not flatten when dropped and removed from cold water. (If using a candy thermometer, do not let bulb set on bottom of saucepan.) Pour mixture into prepared pan. Cool until lukewarm and comfortable to handle. Butter hands; immediately stretch taffy, folding and pulling until light in color and hard to pull. Place taffy on table; pull into 1/2-inch wide strips (twist 2 strips together, if desired). With buttered scissors, cut into 1-inch pieces.
In small round microwavable bowl that has been sprayed with PAM. Beat softened cream cheese with remaining ingredients, except jam. Then swirl in jam for a marbled effect. Microwave for 2 minutes on High. If still runny in the middle, microwave for an additional 20 seconds or so until set. Run a knife around the edge. Turn upside down onto plate and let cool slightly. Eat and enjoy!
Chop beef into 1-inch square pieces. Mix the cream cheese, onions, sour cream and milk until well blended. Add beef to mixture. Spread in a 9-inch pie plate. Top with walnuts. Bake at 350° for approximately 1/2 hour. Serve warm with crackers.
Fry bacon until crisp; crumble. Add sugar and vinegar to drippings. Drain beans; slice and separate onions into rings. In large casserole, begin layering of beans, almonds, bacon and onions until last layer is complete. Pour drippings over casserole. Bake at 350° for 45 minutes. Best when refrigerated overnight.
Put enough milk into a dish/bowl to dip each cookie. Dip cookies (crunchy are better) on both sides long enough to make them slightly soft. Place softened cookies in container and top with a thin layer of Cool Whip. Sprinkle with chocolate chops (I use the small ones) and coconut. Continue to layer until you have the desired amount. Top with a final layer of Cool Whip.
Cream shortening; add sugar and cream together. Sift flour, salt and baking powder together three times and add to shortening-sugar mixture, in small amounts, alternately with the milk. Pat this batter into a greased baking dish. Pour cherry-boiling water mixture over batter and dot with bits of butter. Bake at 350° for 45 minutes and serve at once. When pudding is done, fruit will be in the bottom of the dish in a thick syrup, with the cake part on top.
Heat oven to 350°. Mix butter, cake mix and coconut. Pat into ungreased 9 x 13-inch pan. Bake 10 minutes. Arrange apples on warm crust. Mix sugar and cinnamon. Sprinkle over apples. Beat egg and sour cream. Pour over apples. Bake 25 minutes or until edges are light brown. Serve warm. Refrigerate leftovers.
Mix all ingredients. Bake at 425° for 30 to 35 minutes.
Mix 1 2/3 cups sugar and 1 1/2 teaspoons cinnamon and roll biscuits in this mixture; drop into Bundt pan. In a pan, mix 1 1/2 cups sugar, butter and 1 teaspoon cinnamon. Bring this to a boil; pour over biscuits. Bake at 350° for 30 to 35 minutes.
Put apples in buttered 8-inch square baking dish. Mix cinnamon and nutmeg; sprinkle on apples. Arrange bread slices over apples. Combine egg and oleo; mix well. Pour over bread. Bake at 350° for 45 to 50 minutes.
Mix sugar and vinegar until sugar dissolves, then add oil and set aside. Mix all other ingredients, then pour liquid mixture over it and mix everything well. Refrigerate a couple of hours or overnight. Good on hot dogs.
Heat oil & butter in skillet. Add garlic, onions, peppers, and corn. Sprinkle with salt & pepper. Cook 2 minutes. Very Good!
Cream oleo and sugar. Add egg yolk and cream well. Add flour, a little at a time. Bake 20 minutes at 350°.
Mix water and yeast, then add all the other ingredients, beating thoroughly. Shape into rolls. Place in greased pan. Cover and let rise over night in a warm spot. Bake in heated oven until brown. The dough only has to rise one time.
Cover squash, bell peppers and onions. Soak in real cold water and 2/3 cup salt; soak for 1 hour. Drain real good. While soaking, put sugar, vinegar, celery seed, mustard seed and turmeric in large boiler; let come to boil.
Mix pie crust. Use store-bought pie crust or can use canned biscuits. Line bottom of casserole dish if using pie crust. Mix all ingredients, adding 3/4 can water. Stir until mixed. Pour into lined dish. If using pie crust, roll out a top and put on top of mixture, slitting top to allow steam out. If using biscuits, line top of mixture with biscuits. Bake in a 350° oven for approximately 1 1/2 hours or until brown. When using biscuits, make sure they cook through.
Beat egg whites until stiff. Add sugar and vanilla. Beat well. Fold in nuts. Drop on greased cookie sheet 1-inch apart. Bake at 250° for 30 minutes. Turn off oven and let sit in oven for 30 minutes. (Don't open oven after putting kisses inside, not even to peep.)
Cut ham into small dice. Chop scallion. Cut butter in 4 chunks. Bring butter, water, 1/4 teaspoon salt and 1/8 teaspoon pepper to a boil in a saucepan and boil just until butter melts. Remove from heat and stir in flour all at once. Stir over low heat just until mixture is smooth and comes away from the sides of the pan in a ball. While still hot, transfer to a food processor or mixing bowl and process or beat in eggs, one at a time. Stir in the ham, scallion, corn and sage. Heat oil in large pot to 375°. Drop the dough by heaping tablespoonfuls into the hot fat and fry until golden brown, 3 to 5 minutes. Drain on paper towels before serving.
Blend cornstarch and cold water. Boil until thick and clear. Beat egg whites, gradually adding sugar. Beat until stiff. Add vanilla to cornstarch mixture. Spread over pie filling. Bake at 375° for 8 to 10 minutes or until brown.
Unwrap tamales; place in 11 x 7-inch baking dish. Combine chili and onion; spread evenly over tamales. Bake in preheated moderate oven (350°) for about 25 minutes. Sprinkle with cheese; continue baking 5 minutes or until cheese is melted. Serve with sour cream, if desired. Serves 4 to 6.
In skillet over medium heat in hot butter, cook onions until tender, stirring frequently. Stir in cornstarch, salt, bouillon, gravy sauce and 1 1/2 cups water; cook, stirring constantly, until thickened. Reduce heat to low, cover and simmer 10 minutes. Keep mixture warm.
Simmer wine, pepper, brown sugar, raisins and dry mustard for 8 minutes in saucepan. Add cornstarch and simmer 2 minutes. Add orange juice, lemon juice, currant jelly and orange marmalade. Simmer until well mixed. Refrigerate in a glass jar. Will keep for up to one month in refrigerator.
Spread nuts in 2 large pans. Cream butter or margarine and sugar together. Add eggs; beat in flour and vanilla. Pour over nuts. Cut up candied fruit in small bits and pour over batter. Bake at 300° for 40 minutes.
Fry garlic and onions until soft in hot oil in heavy pan. Add beef; cook until crumbly, stirring. Mix in salt and pepper. Blend tomato paste with water and spices. Stir in beef mixture. Simmer, uncovered, for 30 minutes. Pour a thin layer of sauce into oblong pan. Add 1/3 noodles. Add more sauce. Add 1/3 cheese. Repeat layers, ending with cheese. Bake at 350° for 30 minutes. Let set in pan for 15 minutes before cutting into squares.
Grease 9-inch glass deep-dish pie plate. Mix rice, Parmesan and egg. Press into prepared pie plate to form crust; set aside.
Mix well. Put into baking dish. Dot with butter and sprinkle with paprika. Bake at 350° until bubbly. Make two and freeze one for later.
Dissolve bouillon cubes in 2 cups water. Set aside. Slice bacon into 1-inch pieces. Sprinkle top round with pepper. Spread with mustard. Distribute onion and bacon evenly. From short end, roll up and fasten with round toothpicks. Coat pan with oil. Brown rolls on all sides. Remove.
Cut tops of kernels from cobs with a sharp knife. Scrape the pulp and milk of corn from the cobs. Fry bacon in large, heavy skillet. Remove bacon and pour corn into the hot drippings. Cook at medium heat until corn begins to brown on bottom. Stir and add sugar, salt and pepper to taste.	Add the milk and stir again. Simmer, covered, stirring every once in awhile for 12 to 15 minutes or until corn has thickened and is well done. Serves 4.
Blend all ingredients together. Pour into 9-inch pie shell and bake in 350° to 375° oven until done.
Heat oven to 375°. Line two 12-inch pizza pans with foil. Cream brown sugar, sugar, margarine, vanilla and egg until light and fluffy. Stir in flour, soda and salt. Blend well. Stir in chips and nuts. Divide dough in half. Spoon dough in circle on pizza pan. Bake at 375° for 10 to 15 minutes or until golden brown. Cool. Remove from pan. Decorate if desired. To make things stick on wreaths, use icing. Makes 2 wreaths.
Place a long sheet of foil on shallow 10 x 15-inch baking pan or cookie sheet. Arrange chicken in a layer on foil. Combine onion soup, ketchup, brown sugar and water and pour over chicken evenly. Close the foil to make an envelope and seal in juice. Bake at 375° for 50 minutes. Remove chicken to platter and spoon sauce over chicken. Serves 4.
Brown the hamburger, celery and onion and season. Add rest of ingredients except chow mein noodles and pour into baking dish. Bake at 350° for 1 hour. The last 20 minutes, sprinkle the chow mein noodles over the top.