HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease or spray a 9-inch pie pan. Fill it 2/3 full of sliced apples (peeling is optional). Sprinkle 1 teaspoon cinnamon and 1 teaspoon sugar over apples. If using margarine or butter, melt it. Combine butter or margarine or applesauce* with flour, rest of sugar, 1 egg and pinch of salt. Add raisins, nuts or both. It will be thick. Spread over top of apples (does not have to cover completely). Bake at 350° for 45 to 50 minutes.
Brown onion, garlic and celery in hot fat. Add meat; brown lightly. Add all remaining ingredients (except macaroni). Simmer 30 to 40 minutes. Cook macaroni and drain. Place on platter and pour sauce over macaroni. Use Parmesan cheese, if desired, over all.
Rinse and pat fillets dry. Place fillets in single layer on well-greased pan with tray under it. Brush with lemon juice and let stand 10 minutes. Combine remaining ingredients. Spread on top. Broil about 4-inches from heat for 6 to 8 minutes.
Brown meat in garlic (fresh or powder). Drain fat. Mix mayo, cottage cheese and Mozzarella cheese together. Mix in cooled meat.
Dissolve Jell-O in water. Add cream cheese and marshmallows. Place in refrigerator until it thickens, then whip Pet milk or cream and fold into mixture. Place back in refrigerator. Chill until firm. Cut in squares or put in a mold. Turn out on lettuce. Makes a colorful and delicious salad.
Mix all ingredients and place in refrigerator. Can be kept in refrigerator up to 10 days.
In a large skillet, cook crumbled sausage over medium heat until brown, stirring occasionally. Remove sausage and drain on paper towel. Spread sausage over bottom of a lightly greased 11 x 8-inch baking dish. Cut bread into 1-inch cubes. Set aside.
Cream 2 tablespoons butter with the cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed of mixer until smooth and creamy. Grease and flour bottom of 13 x 9-inch pan. Combine flour with 2 cups sugar, salt, baking powder and soda in large mixing bowl. Add 1/2 cup butter and 1 cup milk; blend well at lowest speed of mixer. Beat 1 1/2 minutes at low speed or 225 strokes with a spoon. Add 1/3 cup milk, 2 eggs, Choco Bake and 1 teaspoon vanilla; continue beating 1 1/2 minutes at low speed. Spread half of batter in pan. Spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter; spread to cover. Bake at 350° for 50 to 60 minutes, until cake springs back when touched lightly in center. Cool and frost.
Cook broccoli in boiling water according to package instructions until broccoli is almost done; drain well. Blend all ingredients except cheese crackers. Fold in broccoli. Spoon into buttered casserole dish. Sprinkle with crushed cheese crackers. Bake, covered, at 400° for about 20 minutes.
Preheat oven to 350°. Combine rice and apples in a lightly oiled 1 1/2-quart casserole dish. Place broccoli spears in a single layer over top of rice. Spoon salmon over broccoli. Prepare Hollandaise sauce according to package directions. Pour over salmon. Bake 10 to 15 minutes or until heated through. Makes 4 to 6 servings. Contains less than 300 calories per serving.
Mix hamburger meat, brown sugar, salt, pepper, cornmeal and egg into balls and brown in a large skillet until brown. If you wish, add corn and whole tomatoes. Cook slowly until all liquid is cooked away.
Preheat oven to 350°. Arrange chops in a single layer in a baking dish. In a small bowl, mix oil, ketchup, lemon juice, Worcestershire sauce and soy sauce. Spread 1/2 of mixture over chops. Bake, uncovered, 30 minutes. Turn chops and spread on remaining sauce. Bake 30 minutes more.
Prepare fettuccine and drain. Melt butter in skillet. Add onions and vegetables. Cook until tender. Set aside. Brown sausage and drain. Combine sausage, vegetables and cream. Add cheese and parsley; simmer. Serve over fettuccine. Yields 6 servings.
Cube bread and put in large skillet with at least 1 stick oleo, more if needed. Brown bread, take out and cook your sausage until done and drain it very well. Beat your eggs well; add green chilies, salt and pepper; mix in cooked sausage and saute bread. Add milk. Pour into 9 x 12-inch cake pan and put grated cheese on top and let set in refrigerator overnight. Next morning, bake 45 minutes at 325°.
Preheat oven to 325°. Grease an 8 x 8-inch baking dish. Spread cheese in dish and dot with butter. Combine cream, salt, pepper and mustard. Pour 1/2 mixture over cheese. Pour in eggs. Add remaining cream mixture. Bake 25 minutes. May add mushrooms, ham, broccoli, bacon, etc. Serves 6.
Mix the first 4 ingredients like pie crust. Put the egg yolk into a measuring cup and add enough milk to make 2/3 cup liquid. Add to dry ingredients. Roll out half of the dough to fit a large cookie sheet. Spread the crushed wheat or corn flakes on bottom of crust. Spread the apple slices thin over the flakes. Mix the sugar and cinnamon. Sprinkle over the apples. Roll out the other half of the dough for top crust. Pinch edges together firmly. Beat egg white until stiff. Spread on top crust. Bake 1 hour in a 400° oven. Remove from oven and pour on glaze while hot.
Mix together beet juice, vinegar, sugar, salt, pepper and cornstarch. Pour over beets and cook for 2 1/2 minutes on High in microwave.
Sprinkle rice right from the box in 9 x 13-inch greased pan. Mix soups and milk; pour over rice. Place chicken on top of rice mixture. Cover pan tightly with aluminum foil. Bake in 350° oven for 2 hours. Don't peek a minute before the 2 hours are up.
Crumble together yellow cake mix and margarine. Reserve 2/3 cup. Press remainder in 9 x 13-inch cake pan (ungreased). Slice apples and evenly place over mix. Mix egg and sour cream. Spread over apples. To reserved cake mix add 1/4 cup brown sugar and cinnamon. Sprinkle over sour cream. Bake at 350° for 25 to 30 minutes.
Spread chips on cookie sheet. Top each chip with 1 teaspoon refried beans. Sprinkle with diced chilies and Cheddar cheese. Broil until cheese is melted.
You will also need wax paper. Measure oats and peanut butter. Set aside.	Cut butter and place in 4 1/2-quart pot over medium low heat. Add sugar, cocoa, milk and salt. Raise heat to medium high and stir until well combined. Continue to stir frequently until mixture comes to a boil, about 4 minutes. Reduce heat to medium and boil mixture for exactly 2 minutes, stirring constantly. Remove pot from heat and stir in peanut butter and vanilla until completely incorporated. Stir in the oats until completely mixed. Place 2 sheets of wax paper about 18-inches long on the counter. With tablespoon drop cookies onto wax paper. Let cookies stand at room temperature until firm or if you're like me and can't wait, eat them fresh and warm!
Cream butter; add sugar and flour gradually. Cream until fluffy. (Important to cream ingredients thoroughly.) Add both syrups. Beat well. Add salt. Add eggs, one at a time, beating thoroughly after each egg. Add vanilla. Spread pecans over bottom of pie shell. Pour mixture over pecans. Bake at 450° for 10 minutes. Lower heat to 325° and bake for 50 minutes or until set. (May need to adjust oven temperature so pie does not burn.)
Cream butter and sugar. Add beaten egg. Sift dry ingredients together. Add to butter mixture. Add fruit and nuts; mix well.
Mix sugar, butter, cocoa and milk slowly, beating until smooth. Boil until soft ball forms in cold water. Remove from fire and add vanilla and peanut butter. Pour in buttered pan and cut into squares.
Mix the first 4 ingredients and let stand 1 hour. Mix remaining ingredients; boil 3 minutes. Pour over cabbage mix while hot. Let stand until cool. Pack in bags or container and put in freezer.
Combine all ingredients in a bowl and chill. Serve on sandwiches or stuffed tomatoes.
Melt cheese over low heat, stirring constantly. Remove from heat and blend in the rest of the ingredients.
Saute onions in oil until tender. Stir in undiluted soup and cream cheese. Stir until hot and creamy. In 1-quart casserole, make layers of potatoes, soup mixture and Cheddar cheese, ending with Cheddar cheese. Cover and bake at 400° for 45 minutes. Serves 6 to 8.
Discard all imperfect kernels and put popcorn in large pan. Cook sugar, syrup and water to the medium crack stage (280°). Add flavoring and salt. Pour over the corn, stirring with a spoon, so that all kernels will be evenly coated.
Put into 1 1/2-quart casserole. After 20 minutes place cheese around edge of casserole. Bake at 350° for 30 minutes or more. If seems dry, add tomato juice.
Melt margarine; mix with dressing. Put all but 1 cup of dressing in bottom of an 8 x 11-inch baking dish. Mix the squash, carrots, soup, onion, pimento and sour cream; pour over dressing. Top casserole with reserved dressing. Bake at 350° until casserole is hot and bubbly. Will serve 10 to 12.
Dice onion. Salt and pepper the steaks. Add rosemary and sprinkle half the diced onion on steaks along with half of dill pickle, cut in 4 long slices. Roll steaks, using toothpicks to hold them together. Heat 2 tablespoons shortening in skillet and brown steaks on both sides. Remove steaks and place in casserole.
Combine cabbage, marshmallows, apples, pineapple, celery and enough salad dressing to moisten. Toss lightly.
Cook carrots until tender and drain. Mix soup, oil, and sugar. Slice peppers and onions and add to soup mixture. Pour over carrots. Cover and let marinate over night. Bake at 350° for 20 minutes. Serves 8-10.
Cut tomatoes in half. Brush cut sides generously with dressing. Combine green onion, parsley and herbs. Place tomato halves cut side up on grill rack. Grill 6 to 8 minutes without turning. Sprinkle with onion mixture halfway through cooking. Yield: 4 servings.
Cook bacon and onion in a saucepan until bacon is lightly browned and onion is tender. Blend in flour. Add milk. Cook and stir until bubbly. Dice potatoes. Add with thyme, 1 teaspoon of salt and 1/8 teaspoon of pepper. Cover and simmer 12 to 15 minutes or until potatoes are done. Stir in beans and heat completely. Top with your parsley.
Mix two cups pecans with all other ingredients. Roll and make into a log. Roll log in the remaining 1 cup pecans.
Preheat oven to 350°. Spread almonds in a single layer on ungreased baking sheet. Bake 5 to 7 minutes or until light golden brown. Do not burn. Allow almonds to cool; chop and set aside.
Lightly oil 6-cup mold. Mix ingredients and pour into mold. Bake at 350° for 1 hour. Unmold on platter.
Mix spices, salad dressing and oil together. Pour over crackers on baking sheet. Bake at 275° for 15 to 20 minutes. Stir every few minutes.
In a large pan, melt butter over low heat (do not brown). Stir in mushroom soup/water mixture and mushrooms; heat until very warm. Stir in gently the sour cream and heat (do not boil). Stir in rice, ham and chicken. Simmer gently. (If mixture seems too thick, add water.) Add cheese; combine all and heat until cheese melts. Salt and pepper to taste. Sprinkle with parsley for decoration. Dot with butter and thin with water to reheat leftovers in microwave.
Boil equal amounts of all vegetables in V-8 juice. Boil in	V-8 juice until tender. Choose thick, chunky soup or thin soup by the amount of V-8 juice you use. No calories to worry about so pig out!
Roll chicken in bowl of crushed corn flakes, mixed with spices. Place on foil lined pan and bake at 350° until tender. This really tastes like fried chicken!
Mix and pour over chuck roast. Marinate 3 to 4 hours or longer. Turn every half hour. Grill 45 minutes to 1 hour. Can put tenderizer on meat before marinating, if desired.
Drain each can of fruit separately, reserving 2/3 cup pineapple juice, 1/2 cup orange juice and 1/3 cup peach juice. Mix juices and pudding into a heavy sauce. Cook over a medium heat, stirring constantly. Bring mixture to a boil and cook until it is clear. Cool. Mix canned fruit with sauce. Refrigerate until ready to serve. Just before serving, add bananas, grapes and strawberries.
In a large bowl, stir together flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. Pour into a greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour and 20 minutes or until bread tests done. Cool on wire rack. Yield: 1 loaf.
Put everything together except nuts and chips; mix well. Add half of the nuts and chips. Pour in a 9 x 13-inch pan. Sprinkle remaining nuts and chips on top of cake. Bake 25 to 30 minutes in a 350° oven.
Sift dry ingredients together. Add beaten egg yolks and a little milk to make a thin paste. Then add rest of milk. Cook until thickens. Remove from heat and add vanilla and butter.
Grease well an 11 x 15 x 2-inch pan. Sprinkle coconut and chopped nuts in bottom of pan. Mix cake mix according to directions on package and pour over nuts and coconut. Mix cream cheese and margarine; cream well and add powdered sugar and blend. Drop by teaspoon on top of batter in pan. Do not spread. Bake at 350° for 45 minutes or until done.
Melt margarine. Add marshmallows. Stir until melted. Add dry gelatin. Mix and pour over popcorn.
Let potatoes thaw completely and drain. Mix everything together in a casserole baking dish, heavily coated with butter. Bake, uncovered, at 350° for 1 hour.
In a large mixing bowl cream butter and sugar together until smooth. Beat together eggs and milk and add to butter mixture. Blend well, then add flour and baking powder and mix lightly. Stir in corn syrup and vanilla. Add pineapple, macaroons and macadamia nuts. Blend well and pour into greased and floured loaf pan. Bake in preheated 350° oven for 1 hour and 40 minutes or until center tests done.
Preheat oven to 325°. Lightly grease cookie sheet. Mix all ingredients and knead for 1 minute. Shape into 1 1/2-inch balls. Bake 25 to 30 minutes; drain. Makes about 3 dozen.
Mix all ingredients together and pour into greased and floured 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Mix all ingredients in an eight-cup measure or a 2-cup casserole. Cover tightly and microwave on High 6 to 9 minutes or until hot. Stir. Stir in 2 tablespoons brandy, if desired.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. In large bowl, sift flour with sugar, baking powder, salt and soda. Cut in margarine until mixture resembles coarse crumbs. Add eggs and bananas. Use an electric mixer on low speed and beat for 2 minutes. Add nuts, candied fruit and raisins. Beat until well blended. Turn into prepared pan. Bake 1 hour and 10 minutes or until knife inserted in the middle comes out clean. Let cool in pan on wire rack 10 minutes. Remove from pan. Let cool; store overnight before serving.
Mix well. Bake in a tube pan for 40 to 45 minutes at 350°.
Melt margarine and mix yeast and water. Place melted margarine and sugar in a bowl. Mix, then add egg. Combine with yeast and water. Add flour and mix well. Put in container with tight lid. Refrigerate overnight. Put spoonful of dough in well-greased muffin tins. Bake at 450° for 20 minutes.
Mix butter/margarine, sugar, eggs, vanilla, flour, baking powder and salt together. Divide batter in half. Add melted chocolate to half of batter. Add pineapple chunks to the other half. Put dark part on bottom and light on top in greased and floured 9 x 13-inch pan. Cook at 350° for 45 minutes.
Heat oil and brown flour; add tomato sauce and mix well. Add chicken and stir until hot; reduce heat to low. Wrap 6 tortillas in paper towel and warm in microwave (about 60 seconds) until soft (be sure to pull each tortilla apart first then re-stack before warming). Spoon mixture onto tortillas (about 1 teaspoon) and roll into taquitos form. Fry tortillas over medium-high heat until golden brown. Serve with guacamole. Makes about 2 dozen.
Place butter and sliced onions in frying pan. Stir and fry. When golden color, add 1/4 cup of water and cover. Cook until tender. May drain liquid before serving.
Grate raw sweet potatoes in milk to keep them from turning dark. Add other ingredients in the order given. Pour into well-greased 1 1/2-quart casserole. Bake at 350° for 1 hour. Serve warm. Makes 6 to 8 servings.
Preheat oven to 400°. Mix pretzels, 3 tablespoons sugar and margarine. Pat into a 13 x 9-inch pan. Bake 7 to 8 minutes until toasty. Set aside to cool.
Melt first 3 ingredients in top of double boiler. Remove from heat and cool 2 minutes. Add egg yolks and mix. Whip egg whites until stiff. Fold into chocolate mix (gently) leaving some white. Pour into pie shells. Top with Cool Whip and chill until firm. (You won't taste the raw egg.)
Cut steak into 6 individual servings. Rub with salt and pepper. Dredge with flour. Pound slightly as for Swiss steak. On each piece of meat, place a small carrot, cut into quarters, slice onion and celery. Wrap steak around vegetables. Fasten with toothpick. Brown on all sides in bacon fat. Add the halved potatoes and 3/4 cup water. Cover and when boiling, turn to simmer for 1 hour. Remove to heated platter. Thicken the drippings with flour blended with 2 tablespoons water. Serve over each portion. Serves 6.
Bring tomatoes, water, salt and pepper to a boil in a large pot. Reduce heat and simmer 5 to 10 minutes; then remove from heat and add baking soda, stirring constantly. (It will overflow if you are not careful.) After bubbling stops, return to low heat and add the margarine. Stir well. When melted and smooth, it is ready to eat. (Good with oyster crackers or saltines.)
Place rhubarb in a pastry lined pan. Blend sugar, flour and butter. Add beaten eggs. Beat until smooth. Pour over rhubarb. Top with pastry, cut in fancy shapes. Bake in a hot 450° oven for 10 minutes, then reduce heat to 350° and bake until firm.
Mix together using enough Miracle Whip to hold together. Serve on bed of lettuce.
Soak gelatin in cool milk for 5 minutes. Place over hot water. When gelatin is dissolved, add the sugar. Pour slowly over beaten egg yolks and cook on low heat, stirring constantly, until custard coats the spoon. Remove from the heat; add flavoring. Fold in the stiffly beaten egg whites. Pour into mold and chill.
Mix ingredients; refrigerate. Serve with vegetable dippers or crackers. Makes about 1 1/2 cups.
Scald milk. Add sugar, salt and butter; cool to lukewarm. Mix yeast with 1 tablespoon sugar; add to lukewarm milk. Stir. Add eggs. Add 3 cups of flour; beat well. Add the cardamom, raisins and citron. Add rest of flour until smooth and satiny. Place in warm place for 1 1/2 to 2 hours. Divide dough into 1/3 for each Stollen. Roll each part to an 8 x 10-inch oval. Press center; fold over. Let rise 45 minutes, until doubled. Bake at 350° for about 30 minutes.
Cream butter and shortening; add sugars, eggs, corn syrup and vanilla. Beat well. Combine dry ingredients and add to creamed mixture. Stir in chips. Line 2 pizza pans with foil. Spread batter in two pans. Bake at 375° for 15 to 17 minutes or until light brown. Remove pans from oven and let cookies cool in pan. When cool, turn out, peel off foil and place on plate and decorate.
Preheat oven to 350°. Mix together cake mix, eggs and oil until stiff. Spread the dough evenly in a lightly greased 9x13-inch pan. Bake 14 to 16 minutes. Mix the milk and powdered sugar. Drizzle the glaze over the squares. Serve warm or at room temperature.
Heat oven to 375°. Beat together the margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture. Mix well. Stir in oats. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack. Store in tightly covered container. Makes 4 1/2 dozen.
Crush graham crackers. Add melted oleo and 1/4 cup of sugar. Bake at 350° for 7 minutes. Let cool.
Butter a baking dish and fill with apples, water and cinnamon mixed. Work together remaining ingredients with fingertips until crumbly. Spread over the apple mixture and bake uncovered in a 400° oven for 30 minutes. Serves 6. Serve with whipped cream, milk or ice cream.
Cut steak into thin strips; dust with flour and pepper. In large skillet, brown meat in butter or margarine. Add mushrooms, onion and garlic and brown lightly. Stir in beef broth; cover and cook about 1 hour or until meat is tender. Stir now and then. Gradually stir in sour cream; cook over low heat 5 minutes. Serve over 3 cups cooked noodles. Serves 4.
Mix cucumbers, onion and salt and let stand in refrigerator for 2 hours; drain but do not rinse. Let stand in drainer 10 to 15 minutes.
If you like chunky salsa, chop up peppers, onion and cilantro, and combine all ingredients. Let stand in refrigerator for 1 hour before serving. If you like smooth salsa, place ingredients in a blender or food processor; process until pureed. You control how hot the sauce is by the amount of peppers. The sauce will keep in the refrigerator for approximately 2 weeks.
Mix and beat for 2 minutes. Pour into greased Bundt pan. Bake 45 to 55 minutes at 350°.
Melt butter in double boiler over low heat. Add cheese and stir until melted and well blended. Add nutmeg and pepper. Pour over cooked pasta. Serves 4 to 6 as a main course and 6 to 8 as a first course.
Mix together meat, tomatoes, soup and beans in a bowl. Spread chips in bottom of 13 x 9-inch pan. Add meat mixture to chips and top with cheese. Bake at 350° until done.
Add sugar and eggs together thoroughly. Put in lemon juice and rind and cook over low heat until thickens. Remove from heat and add butter. Will frost 2 layers.
Cook macaroni according to package directions; drain. Cut cheese into 1-inch squares. Beat eggs. Mix all ingredients. Pour into a 12 x 12-inch bake dish. Bake for 30 minutes at 400°.
Combine the dressing, onion and bell pepper. Let marinate for 2 hours. Pour over pork chops. Let bake for 45 minutes to an hour.
Beat together shortening, butter and sugar about 5 minutes. Beat in eggs, one at a time. Add vanilla and lemon juice. Mix dry ingredients and add to creamed mixture. Stir in chips and nuts. Drop large tablespoonfuls of dough 3 inches apart. Bake at 350° for 16 to 18 minutes. Cool on wire rack.
Defrost potatoes. Combine in large mixing bowl all ingredients. Pour into large greased casserole dish. Cover with corn flake mixture. Bake at 350° for 45 minutes. Can be mixed night before, put in refrigerator and add corn flake mixture before baking.
Mix first four ingredients together. Make meatballs. Put into skillet; add tomato soup and water. Simmer 1 1/2 hours or until done. Serves 4.
Flour and fry pork chops. Debone and cut in half. Grease pan and leave a little standing. Cover bottom of pan with pork chops. Slice some onion and green pepper and spread over pork chops. Put rice over that. Pour tomatoes over that. Add salt for rice. Bake at 350° for 45 minutes.
Preheat oven to 350°. Pat rolls on bottom and sides of an 8-inch casserole; sprinkle with half of Fritos. Cook together hamburger, onion and green pepper; drain. Add taco seasoning mix and water; simmer until dry. Pour mixture over Fritos. Spread sour cream on top of meat mixture; sprinkle grated cheese, then remaining Fritos. Bake for 20 minutes or until rolls are brown.
Boil chicken breasts until tender. Simmer green peppers and sliced onion in oleo until soft. Cook noodles and mix with cream of chicken soup and sour cream.
In large saucepan, stirring occasionally, cook vegetables and garlic in margarine about 10 minutes or until tender. Stir in flour, salt, nutmeg and pepper. Stir in broth. Cover and stirring occasionally, cook over low heat for about 15 minutes or until thickened. Remove from heat. Set aside 1 cup soup. Puree remaining soup in blender. Return to saucepan. Stir in milk and lemon juice. Cook on medium heat, stirring occasionally, 5 minutes. Add reserved soup; cook until heated through. Serves 4. Low-fat and low calorie.
Thaw strawberries. Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. In a small bowl, combine dry ingredients and set aside. In a large bowl, beat eggs and oil. Add strawberries and continue beating until strawberries are in small pieces. Add flour mixture and blend well. Pour into loaf pan and bake one hour.