HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine apples with sugar, raisins, 1 teaspoon flour and 2 teaspoons apple pie spice; mix well. Spoon into a 9 x 13-inch baking pan. In a medium bowl, combine 2 cups flour, brown sugar, salt and 1 teaspoon apple pie spice; mix well. Add butter and cut into coarse pieces. Sprinkle over apples. Bake, uncovered, at 375° for 10 minutes; reduce to 350° for 30 minutes.
Blend milk, lemon juice and egg yolks together and pour in graham cracker pie crust. Chill in refrigerator, then put Cool Whip topping on top.
Blend the oleo and the cheese. Add flour, salt, red pepper and Rice Krispies. Form small balls and press flat with fork onto greased cookie sheet. Bake for 15 minutes at 350°.
Boil first four ingredients for 2 minutes. Remove from heat. Add next three ingredients and beat well. Stir in oats. Drop by spoonfuls on waxed paper; let cool. Serve.
Mix all ingredients, except buns, throughly. Spread on buttered hot dog buns and wrap in foil for oven baking or Saran Wrap for the microwave. Bake 15 minutes at 325° (preheated) oven. Bake on High in microwave just long enough to heat through. Freeze leftover sandwiches and thaw before baking. A great sandwich to keep in the freezer for snacks. Just be careful on that first bite. It is hot.
Mix flour and sugar; add eggs. Beat until smooth. Put in saucepan the butter and milk. Heat until melted. Add this to egg mixture; beat until well mixed. Put in unbaked pie crust. Bake at 400° for 25 to 30 minutes. Sprinkle nutmeg on pie before baking.
Mix together first 3 ingredients. Pour into greased 9 x 13 x 2-inch pan. Mix sugar, 2 eggs and cream cheese. Pour over first mixture. Bake at 325° for 1 hour (very rich and good).
Saute meat, onion, bell pepper, seasoned salt and Worcestershire sauce. Line bottom of bowl (casserole dish) with 1 pound Tater Tots and meat mixture. Mix soups; pour over top. Add 1 pound Tater Tots on top of mixture. Cover with cheese. Bake at 350° until cheese melts and casserole is bubbly. Makes a large casserole.
Grease the pan. Put in the chicken and place a slice of cheese on top of each. Put prepared stuffing on top of that. Cover with undiluted soup. Cover with Saran Wrap and microwave on High for 20 to 25 minutes.
Boil together for 5 minutes the first 7 ingredients. Cool, then add remaining ingredients. Bake at 350° in 13 x 9-inch greased and floured cake pan until middle tests done.
Combine first 3 ingredients in small saucepan (flour, milk and salt). Heat over low heat until paste forms, stirring constantly until thick. Set aside to cool. In mixing bowl, beat the next 4 ingredients with mixer until smooth, about 4 minutes. Add paste ingredients. Beat until mixture becomes smooth and light, about 4 more minutes. Food coloring may be added if color is desired.
Mix cornstarch, soy sauce, vinegar, water and sugar. Stir in crushed pineapple. Cook until thickened, stirring constantly.
Mix all ingredients together. Roll into 2 or 3 rolls. Wrap in aluminum foil with shiny side toward meat. Refrigerate for 24 hours. Punch holes in bottom of rolls with a fork. Place in rack in baking pan and bake at 325° for 1 hour and 15 minutes. Leave on rack until drained and cool.
Thinly slice cabbage. Add onions. Melt margarine and brown noodles. Be sure to break noodles in small pieces and do not use packaged noodle seasoning. When noodles are golden brown, add almonds and sesame seed. Finish browning, watching carefully. Remove and set aside. Combine remaining ingredients and boil for 1 minute. Let cool. Stir dressing well. Toss with salad greens and noodle mixture 15 to 30 minutes before serving.
Brown ground beef and onion. Add tomato sauce and tomato paste. Add 5 to 6 cans water, salt and pepper. Add spices and stir well. Simmer 45 to 60 minutes. Serve over cooked spaghetti.
Brown hamburger. Drain off all drippings. Add beans, salt and hot sauce and simmer together for 10 minutes. Cut up lettuce, tomatoes and onion as for a salad, using a large bowl. Mix in meat mixture. Add cheese and dressing and toss lightly. Add crushed tortilla chips last and toss again. Serve as soon as possible.
Separate 1 dozen large eggs, saving whites and discarding all yolks but one. Add 1 yolk to whites. Add dry milk and food color. Blend and store in covered container in refrigerator. Use within 1 week or freeze part for later use.
Mix milk, sugar and flour in bowl until smooth. Melt butter in a deep pan. Pour in mix, then pour fruit into mix. Bake at 350° to 400° for 30 to 45 minutes or golden brown. Let cool down, then tear it up. Serve with ice cream.
Sift together dry ingredients. Cut shortening into flour. Add liquid and mix lightly with a fork. Turn out on lightly floured surface. Knead gently 1/2 minute. Roll out dough 1/2-inch thick. Cut with floured biscuit cutter. Bake on ungreased baking sheet in very hot oven at 450° for 12 to 15 minutes. Makes 1 1/2 dozen biscuits.
Fry bacon until crisp. Drain and crumble. Beat eggs, biscuit mix, margarine, milk, salt and pepper until smooth. Pour into 9-inch or bigger pie plate or oblong baking dish. Sprinkle bacon and cheese over top. Press gently. Bake at 350° for 35 to 40 minutes.
Mix together thoroughly the shortening, 1 1/2 cups sugar and eggs. Sift together flour, cream of tartar, soda and salt; stir into shortening mixture. Chill dough. Roll into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and the cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake until lightly browned, but still soft (8 to 10 minutes) in 400° oven.
Prepare the first 8 ingredients and sift enough flour over this to coat good (not from the 2 cups). Then mix your cake batter in a separate bowl, using the rest of the ingredients together. Add this to the fruit mixture, mixing well. Bake in a tube pan at 250° for 2 1/2 hours or until done.
Rinse and pick over berries; quarter and core apples. Quarter oranges, removing center and any seed. Put through grinder (skins on). Add sugar to taste; stir until dissolved. Cover and refrigerate. Serve in orange or grapefruit fluted shells.
Flatten each breast. Put pats of butter and garlic on chicken. Fold breast in half; roll in uncooked Stove Top. Grease baking dish; put rolled breasts in dish. Put remaining Stove Top on top. Bake for 1 hour at 350°.
Dissolve yeast with 2 tablespoons sugar and warm water, set aside. Mix sugar, oil, warm milk or water; then add yeast mixture. Mix well. Add flour slowly, mixing well. Turn onto floured surface, kneading good until dough holds shape. Flip into greased bowl until it's greased all over. Set in warm place to rise double in size. Punch down and make your bread rolls, loaf, 4-leaf clover, knots, braids, etc. Let rise in warm place. Bake at 350° until done. Butter tops.
Dry each slice of ham with paper towel. Take softened cream cheese and spread on each slice of ham. Starting from one end, evenly roll ham and place in refrigerator until chilled. When chilled, slice into pinwheel shapes and serve.
Combine all ingredients and mix thoroughly, using only about 3/4 of the tomato sauce. Pack into a greased 3 1/2 x 7 1/4-inch loaf pan. Spread remaining sauce on top of loaf. Cook in slow oven at 300° for 1 hour. Makes 4 to 6 servings.
In saucepan, mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until firm ball stage or 248° on candy thermometer. Beat egg whites until stiff but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until hard ball stage (272°). Add slowly to first mixture and beat until mixture holds its shape. Add vanilla and nuts. Drop by dessert spoonfuls onto waxed paper.
Wash and dry grapes. Mix cream cheese and sugar. Blend well. Add sour cream and vanilla. Mix well. Pour over grapes and stir gently until the grapes are coated. Top with sugar and pecans.
Drain fruit. Combine milk and lemon juice. Mix until thick. Blend in fruit and nuts. Pour in pie crust. Top with Cool Whip. Refrigerate.
Cook broccoli according to directions on package. Drain and arrange in 9-inch baking dish. Boil chicken until done. Drain and arrange on broccoli. Mix soup, mayonnaise and lemon juice together; pour over top of broccoli and chicken. Then top with cheese and crumbs. Squeeze butter may be put on top. Bake 25 to 30 minutes at 350°.
Slice eggs in half lengthwise; remove yolks and mash. Combine yolks, crab meat, celery, green pepper, salad dressing mix and sour cream, blending well. Stir until well mixed. Refill egg whites. Chill until serving time. Makes 24 stuffed eggs.
Dissolve lime Jell-O in 2 cups water and gel. In 1 cup hot water, add marshmallows and stir until dissolved. Add pineapple juice and crushed pineapple. Let set until cooled. Mix cream cheese and sugar. Combine all this with cooled lemon mixture. Add nuts and pour over congealed lime and return to refrigerator to congeal after lemon Jell-O is completely congealed. Mix strawberry Jell-O with 1 cup boiling water and 1 cup cold water. Cool completely. Pour over lemon and return to refrigerator.
Cook the first 3 ingredients. Mix last 4 ingredients with cooked ingredients. Chill before serving.
In a 12 x 7 1/2 x 2-inch microwave pan, spread cream cheese, then spread the chili. Sprinkle Mozzarella cheese on top of the mixture. Cover and microwave until Mozzarella cheese is melted (about 6 minutes).
Blanch the broccoli for 5 minutes. Wrap each spear in 1 slice of turkey. Layer in a 9 x 9-inch pan. Top with Cheddar cheese soup and 2 tablespoons crushed croutons. Serve with rice.
Meat Filling: Brown hamburger and sausage; drain. Add onion, garlic, parsley, seasonings, tomato sauce and paste. Simmer uncovered 5 to 10 minutes or until onion is tender.
Put sugar, butter and milk in a 2-quart saucepan and bring to a rolling boil, stirring constantly. Remove from heat. Add marshmallows, chocolate, vanilla and pecans. Beat vigorously. Pour in a buttered oblong pan, cut in squares when cool. Store in refrigerator.
Saute onion, celery and green pepper in oil or whatever you prefer. Add tomato sauce and mushrooms. Season with soy sauce and Worcestershire, add pepper and whatever spices you desire. Simmer for	about 20 minutes. Add sliced leftover meat and simmer for about 15 minutes more.
Bake cake as directed on box in a 13 x 9-inch dish. Cool cake. With fork, put holes in cake. Pour Kahlua over top of cake and refrigerate overnight. Mix mousse as directed on package. Let set in refrigerator. In food processor or blender, crush candy. Crumble cake. Mix cake and candy together. In bottom of a trifle bowl, put half of the cake and candy mixture. Pour half of mousse over cake, half of the Cool Whip over the mousse and repeat the layers. Shave chocolate on top of Cool Whip. Refrigerate.
Combine in pan and cook until clear. Add 3 Tbsp. dry strawberry jello. Cool. When cool add 1 quart of cleaned strawberries and pour in cooled, baked pie shell. Chill. Serve with whipped cream.
Thoroughly mix first 4 ingredients for crust. Press on bottom and sides of a 9-inch spring-form pan. Sides should be about 1 3/4 inches high (may need to double crust ingredients).
Dissolve yeast in warm water and set aside. In large bowl, pour boiling water over shortening and dissolve. Add sugar, salt, eggs, flour and dissolved yeast. Mix well. Refrigerate overnight.
Heat butter over medium heat. Add bananas. Stir in syrup and stir until well heated. Serve with pancakes or egg omelet. Makes 3 portions.
Fold in 1 can of Eagle Brand milk and 9 ounces Cool Whip. Chill in 9 x 12-inch pan. Cut into squares and place on lettuce leaf.
In a saucepan over medium heat, cook cranberries and orange juice until cranberries pop, about 8 minutes. Place in food processor or blender; add extract and pulse for about 5 minutes or until coarsely chopped. Freeze 10 minutes.
Mix all ingredients and roll into balls. Melt 1/2 block paraffin wax and 6 ounce pack of semi-sweet chocolate (mini bits) together in pot, then take a toothpick and dip balls in chocolate and place on waxed paper to cool.
Put salt, pepper and flour on steaks. Lightly brown on both sides in oil. Take steak out of skillet; put onion in the pan and brown. Place steak back in skillet with cup of water to make gravy.
Combine berries, 1/3 cup sugar and cornstarch in a small saucepan. Cook over medium heat for 2 to 3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
Mix ingredients, then beat 3 egg whites and fold in after adding 1 small bag chocolate chips. Bake 10 minutes in 375° oven. Cool, then frost with favorite white icing.
Thaw and drain spinach. Saute garlic, onion and mushrooms in 3 tablespoons olive oil. When soft, add tomatoes. Season with oregano, basil, bay leaf, salt and pepper. Simmer 10 to 12 minutes. Add spinach. Simmer 20 minutes. Serve over pasta with grated cheese.
Whip sherbets and 7-Up until consistency of thick cream. Serve in punch bowl. Yield: 12 servings.
Preheat oven to 425°. Lightly oil or spray 12 muffin cups with nonstick cooking spray. In a bowl, whisk together oats, milk, sugar, corn syrup, oil and egg white. In another bowl, mix flours, baking powder, cinnamon, baking soda, salt and nutmeg. Stir apples into flour mixture until evenly distributed. Stir milk mixture into flour mixture, just until moistened. Spoon batter into muffin cups. Bake 15 to 20 minutes or until golden brown. Makes 12 muffins.
Boil the water. Add rice and salt. Bring to a boil again until water evaporates (uncovered). Stir occasionally. Add 3 cups milk. Simmer until rice is cooked, about 20 minutes, stirring occasionally. Add 1 cup sugar and cook awhile longer. Place in shallow dish. Sprinkle with cinnamon and refrigerate.
Simmer beef broth. Saute sliced onion with butter until soft, not brown. Stir flour into cooked onions. Add onion mixture, salt and pepper to broth. Cover and simmer for 20 minutes over medium heat. Place bread in individual bowls. Pour soup over bread and cover with Swiss and Parmesan cheese. Set under broiler for 3 to 5 minutes.
Melt butter in heavy frying pan. Brown quail and remove from pan. Saute other ingredients, except sherry, for 3 minutes. Then add the quail and water. Cook slowly, covered, for 1 1/2 hours. Baste and add a little additional water as needed. Uncover and add sherry; cook for 30 minutes. Good served with herb rice.
Bring margarine, cocoa and milk to a boil. Then pour over sugar, a little at a time. Add vanilla and mix good. Then spread on cool cake.
Mix sugar and jello; add hot water and stir until jello is dissolved.	Add pineapple and juice. Drain oranges and add to mixture. Add sour cream and stir.	Refrigerate.
Mix vanilla pudding, 1/2 of the Cool Whip and all of the sour cream together until smooth. In a large, flat bowl or baking pan, place a layer of bananas, then a layer of wafers. Pour pudding mixture over bananas and wafers. Repeat until all the bananas, wafers and Cool Whip are used up. Top with remaining Cool Whip. Sprinkle with pecan pieces, if desired.
Combine tomato sauce, tomato paste, hamburger, oregano, garlic salt, parsley, onion, water, salt and pepper and simmer in a pan. Cook 1 box of shell macaroni according to package directions. Drain and mix with tomato mixture and pour into a casserole dish. Top with American and Parmesan cheese. Cover and bake for 45 minutes at 350°, or until hot and bubbly.
If you like Heath bars, you'll love these! Layer saltines on foil lined cookie sheet. Be sure to use the foil and to use a pan with sides. In saucepan, melt butter and sugar. Bring to boil. Cook for 3 minutes. Spread over crackers. Bake for 5 minutes in 400° oven. Sprinkle with chocolate chips and let stand for 5 minutes and then spread. Cool in refrigerator until hard.
Boil tea bags with 2 cups water. Set aside. Combine lemonade, orange juice, 7 cups water, sugar and whiskey. Add tea and freeze overnight. Spoon into glasses and fill with 7-Up, Sprite, club soda or similar drink. Leftover slush can be refrozen. Keeps well.
Combine egg yolk and vinegar in 1/2 cup; add enough water to fill the 1/2 cup. Blend Crisco and flour with salt and sugar. Quickly blend with the egg mixture, just enough to get the flour to stick together.
Preheat oven to 375°. Empty soup into a 1 quart casserole. Add milk and mix thoroughly. Add tuna (or salmon or chicken), 1 cup potato chips and peas to the soup. Stir well. Sprinkle top with remaining 1/4 cup potato chips. Bake for 35 minutes or until heated through.
Cut chicken breasts into nugget pieces. Dip in beaten egg and Italian bread crumbs. Pan-fry in small amount of olive oil and set aside. Dip zucchini in egg. Pan-fry and set aside. Saute tomatoes, peppers and wine for 3 to 5 minutes. Add chicken breasts and zucchini. Sprinkle top with grated cheese. Simmer until bubbly.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine brown sugar, peanut butter, corn syrup, margarine and vanilla; blend well. Stir in remaining ingredients. Press mixture evenly in prepared pan. Bake at 350° for 15 to 20 minutes or until light golden brown. Cool completely. Cut into bars.
Combine all ingredients, mixing turkey last. Shape into 8 patties. Coat a nonstick skillet or electric frypan with cooking spray and pan-fry. Makes 4 servings, 270 calories each.
Preheat oven to 400°. Arrange sliced peaches in pastry-lined 9-inch pie plate. Mix sugar, flour and salt. Stir in cream* and vanilla. Pour over peaches. Bake 50 to 60 minutes. Serves 6.
Brown meat with garlic and onion; drain grease. Combine 2 cups tomato juice, tomato paste, oregano, salt, pepper and sugar with meat. Stir and simmer while preparing filling.
Cook rice. Cool. Cut up other ingredients fairly small (I use food processor). Combine with rice and mayonnaise. Pour into a Pam-sprayed mold. Chill. Serve on lettuce.
Put ingredients in a 1-quart Tupperware casserole bowl. Microwave for 1 1/2 minutes and stir. Microwave another minute. Stir and serve.
Mix all ingredients together. Chill 24 hours for best flavor. Serve with rye bread and/or raw vegetables.
In a bowl - combine butter and sugar until well beaten. Add egg and egg whites and vanilla, beat until well beaten. Add mashed bananas, mix well. Combine flour mixture to butter mixture alternately with milk. Add nuts. Mix well. Pour batter into greased loaf pan (9x5x3) or fill muffin tins (lined with muffin papers) 2/3 inch from top. Bake at 350 degrees. Loaf pan - 1 hour and 15 minutes or muffins - 15 to 20 minutes. Bake until browned and toothpick inserted neat center comes out clean. Cool bread in pan on wire rack 10 minutes. Remove from pan. Cool completely. Slice and serve with butter
Cream butter with honey and brown sugar. Add egg and vanilla. Blend baking soda with flour; add to butter mixture. Combine coconut, walnuts, raisins and oatmeal; stir into butter-flour mixture. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes, or until golden. Makes about 2 1/2 dozen one-ounce cookies.
Combine flour and pepper; coat turkey cutlets with flour. Shake off excess. In heavy skillet, heat 2 tablespoons olive oil. Add turkey and brown on each side. Remove to warm platter. Add remaining oil along with peppers and garlic. Reduce heat to low and cook until tender. Add basil and vinegar; return turkey to skillet. Raise heat to moderate and cook 2 minutes longer until turkey is done. Calories 250 and fat 12 g. Serves 4.
Drain liquid from beans. Place in bowl. Mix green pepper and onion. Add other ingredients. Mix well. Refrigerate. Best fixed the day before serving.
Cut off tops of green peppers; remove seeds. Precook green peppers in boiling water for 5 minutes. Drain. Let cool.
Beat butter with sugar until light and fluffy. With wooden spoon, stir in flour until smooth. (Dough will be stiff.) Refrigerate dough, covered, for several hours. Preheat oven to 300°. Divide the dough in half. Roll out dough to 1/3-inch thick. Using 1 1/2 or 2-inch cookie cutter, cut and place 1 inch apart on ungreased cookie sheet. Bake for 25 minutes or until lightly browned. Makes about 5 dozen.
With skins on, cut potatoes into bite size pieces. Spread out on a cookie sheet. Bake at 425° for 25 minutes or until tender. Stir in all ingredients. Salt and pepper to taste. Serve warm or chilled.
In a large casserole dish, put some chicken, shredded. Pour soups and butter mixture over. Add some crushed crackers, repeating layers, ending with crackers on top. Bake at 350° for 30 to 45 minutes.
Spread layer of refried beans on large plate. Add a layer of avocado dip. Add a layer of cheese. Top with strip of green onion, tomatoes and black olives.
Place unwrapped Twinkies and layer in casserole dish or deep bowl. Pour thawed strawberries over Twinkies. Top with Cool Whip. Refrigerate overnight.
Mix together first 3 ingredients. Place 1/2 of mixture in a greased casserole. Combine chicken, mayonnaise, onion, celery and salt and put into casserole. Put remainder of bread crumb mixture on top. Beat eggs and milk together and pour over casserole. Cover and refrigerate overnight. Take casserole out 1 hour before baking time and pour evenly on top the cream of celery or mushroom soup. Bake, uncovered, 40 minutes at 325°. Top with grated cheese and put back into oven for just a couple of minutes to melt.
Brown ground beef with taco mix and onion; let cool. Mix together remaining ingredients except salad dressing and corn chips. Combine both mixtures. Right before serving, prepare salad dressing according to package directions; pour over salad. Break up corn chips over salad; serve.
In medium bowl beat cream cheese until light and fluffy, add milk and stir in lemon juice and vanilla, pour into pie crust. Refrigerate 2 to 3 hours. Garnish with cherry pie filling before serving.
Sift together flour, cinnamon, soda and salt. Add sugar, eggs and butter. Fold in oats. Bake at 350° for 30 to 35 minutes in a 13 x 9-inch pan.
Toast bread, then tear into small pieces and put in large bowl, then cut celery and onions in small pieces. Put in with bread. Put egg in a small bowl; add milk and beat until mixed. Pour into the bowl with the bread. Take chicken or turkey and tear into small pieces. Put in with the other ingredients. You can cook meat the day before, if desired. Sprinkle poultry seasoning over ingredients and mix with broth. Put in a medium pan, greased with butter. Bake at 350° for 35 to 40 minutes or until done.
Mix shortening, sugar and egg thoroughly. Sift together flour, baking powder, baking soda and nutmeg. Stir alternately with milk. Fill greased mini-muffin tins (about 1 3/4-inch size cups) 2/3 full with batter. Bake at 350° for 20 to 25 minutes until golden brown. Immediately roll in 6 tablespoons melted butter, then in mixture of 1/2 cup sugar and cinnamon. Serve warm. Makes 12.
In medium bowl, flake salmon; add cream cheese and mix. Add all other ingredients and mix well. Form into ball, wrap in wax paper and refrigerate. Place on serving plate and sprinkle with nuts. Serve with crackers.
Mix eggs, oil and sugar. Add all other ingredients in order given. Cook in 2 loaf pans, greased. Bake at 350° for 1 hour. Sometimes I add 1/2 cup chopped nuts, chocolate chips or raisins.
Cook the first three ingredients for about 6 to 8 minutes over medium heat. Check for soft ball stage. Turn off the stove and add the rest of the ingredients quickly. Blend together well. Pour into a greased pan or dish to cool about half. When it is set, but not cold put out on waxed paper and cut into pieces.
Line a 1 x 9 x 13-inch pan with graham crackers. Coat pan with margarine or spray with Pam. Boil margarine and brown sugar for 10 minutes. Pour over graham crackers and put finely chopped pecans on top. Bake at 350° for 7 minutes. Break into bars when cool. Delicious!
Mix together and bake until bubbly. Cover with canned onion rings. Bake till crispy.
In 3 1/2 to 5-quart slow cooker, place beef, pork, onions and peppers. Thoroughly combine remaining ingredients and pour over meat. Cover; cook on high (300°) for 8 hours. With a wire whisk, stir mixture until meat is shredded. Serve on hard rolls. Makes 12 sandwiches.
Brown ground meat and season as desired. Add soup and enchilada sauce. Cook over medium heat until bubbly. Pour over tortilla chips in a casserole dish. Spread sour cream over mixture and top with cheese.