HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat all ingredients together (except apples). Place 1/2 of the batter into a greased tube pan. Arrange enough sliced apples to cover. Sprinkle with sugar & cinnamon to cover. Repeat same process for second layer ending with sugar & cinnamon. Bake at 325 degrees for 1 3/4 hours to 2 hours. (Make sure a toothpick or small knitting needle inserted into cake is clean when removed.) Remove from pan when lukewarm.
Mix well and keep in a tight container. Put 2 heaping teaspoons to a cup. Finish filling with hot water (boiling).
Clean and cut chicken in half or quarters. Put shredded onion on top. Mix juice from lime, oil, small amount of vinegar, bay leaves, salt and pepper. Pour over chicken and marinate for several hours. About an hour or so before serving, have a hot charcoal fire with grill ready. Grill chicken, browning on all sides until almost blackened. In a pot, heat a small amount of oil. Add chicken, green peppers, chili pepper (optional), chicken bouillon and all the marinade ingredients. Cover and cook gently until chicken is tender (about 30 minutes). Serve garnished with sliced tomatoes and lemons. Eat with rice or bread. Very good served with a mixed green salad. Lamb, beef or liver can be used in place of chicken.
Brown beef in soup pot with bacon strips. Add other ingredients, except frozen vegetables and crab meat. Cook 3 hours or until meat is tender. Add rest of ingredients and simmer covered until vegetables are done. If you want it hotter, add a few dashes of Tabasco sauce, or have it available on serving.
Combine sugar, syrup and water. Bring to boil. Add peanuts and butter. Cook to 300°. Remove from heat; add baking soda and vanilla. Pour into greased cookie sheet. Should look green when first poured. Let cool. Break into pieces. Store in airtight container.
Bake cake as directed in 9 x 13-inch pan. Place 1/2 of cake in the bottom of a clear bowl or trifle dish. Make pudding, using 3/4 cup more milk than is called for. Pour 1/2 of the pudding over the cake. Sprinkle with 1/2 bag of chocolate chips and 1/2 bag of Heath bits over the cake and pudding. Repeat layers. Top with Cool Whip.
Preheat oven to 350 degrees. In heavy saucepan, over low heat, melt caramels and margarine. Remove from heat, add milk, Mix well. Follow package directions for cake mix; pour 2 cups batter into a 9 x 13 inch pan that has been sprayed with Pam. Bake 15 minutes. Spread caramel mixture over cake; spread remaining batter over mixture. Top with pecans. Return to oven and bake 30 to 35 minutes.
Cut steak in strips. Brown in small amount oil. Push to one side. Add onion chunks. Simmer until onions are done. Add soy sauce, salt and garlic; cover and simmer 10 minutes. Add green peppers. Cover and simmer 5 minutes. Serve over hot cooked rice.
Roll dough out into an oblong shape. Layer pepperoni, American and Provolone cheeses alternately. Best if cheeses are layed out first, then pepperoni and then cheeses again. Roll up and seal edges. Brush with egg white. Bake at 350° for 40 to 45 minutes.
Wash fruit well. Dry and peel very thinly. Cut the peel into shreds. Holding fruit over a bowl to catch the juice, cut off the pith and remove the seeds, tying them in cheesecloth bag, then slice the fruit thinly. Measure the fruit and juice and put in a large bowl with 3 times quantity of cold water, the pith and seeds and the shredded fruit. Let stand for 24 hours.
Bake pie shells until brown. Let cool. Mix sugar, Cool Whip and cream cheese together and spread in pie shells. Slice strawberries and mix in glaze. Spread on top of pies. Makes 2 pies.
Place defrosted bread in oiled bowl and cover with tea towel. Let rise in warm place 3 to 4 hours. Punch down (do not knead). Stretch onto an oiled cookie sheet to approximately 8 1/2 x 12-inch rectangle. Spread with soft butter or oleo. Sprinkle with brown sugar, white sugar, cinnamon, raisins, ground nuts and candied fruits. Roll like a jelly roll. Wet hands and pinch ends together securely, making a large ring. Cut with scissors every 1/2-inch around the ring. Using hands, twist each section to lay flatter and hide the cookie sheet. Let rise until almost double in warm place. Bake 1/2 hour at 350° until lightly browned.
Pour yams into casserole dish. Sprinkle with brown sugar and dot with butter. Bake at 350° for 30 minutes. Cover with marshmallows and bake until marshmallows melt to a golden brown. Make sure oven is preheated.
Combine peanut butter, shortening, sugar, milk and vanilla. Beat until well mixed. Add egg and beat. Combine flour, salt and baking soda and add to the mixture. Mix. Drop by spoonful on baking sheet. Bake at 375° for 7 to 10 minutes.
Melt the margarine in bottom of pan. Pour the pie filling over margarine. Mix the flour, sugar and milk. Pour over top. Bake at 350° for 35 to 40 minutes or until brown.
Sift together flour, cream of tartar, soda and salt. Add shortening and sugar; beat at low speed. Add eggs. Batter should be dough-like; chill in refrigerator. Roll into balls. Bake at 350° for 10 minutes.
Rinse rice with cold water; drain. Cook rice in chicken broth until tender. Saute celery, green pepper, onion, mushrooms, carrot and garlic in butter until tender. Add flour and cook 1 to 2 minutes, stirring constantly. Add broth, rice, salt, pepper, curry and pimento.
Mix cream cheese, margarine and flour. Roll into ball. Chill for 1 hour or overnight. Pinch out 8 balls. Press balls into muffin tin with fingers, working up to the top. Set aside. In a separate bowl, beat egg. Add brown sugar and mix well. Add margarine, vanilla, almond extract, white syrup, salt and chopped pecans. Put 1 tablespoon of the mixture into each cup. Bake at 325 degrees for 25 minutes.
Cut Crisco into flour and salt. Mix together vinegar, water and egg. Add to flour mixture and mix. May be stored in refrigerator for several days. Makes 3 or 4 crusts.
Layer ingredients in casserole in order given. Bake, uncovered, at 350° for 1 hour and 15 minutes. Serve over pasta shells.
Mix all ingredients except the cornbread mix. Add last. Pour into a greased 9 x 13 casserole dish. Bake for 15 to 25 minutes at 400°.
In medium saucepan, heat green beans and mint flakes to boiling. Drain; toss with butter, then salt and pepper to taste. Serves 6.
Combine sugar, milk, pudding, egg yolk, vanilla and nutmeg until well blended. Beat egg whites until stiff with sugar. Fold into egg nog mixtures. Chill.
Mix minced beef with mashed potatoes and egg yolks; gradually stir in cream. Add diced beets, onions and capers. Stir carefully and season with salt, paprika and white pepper. Shape into round, flat cakes about 1-inch thick and fry in hot butter over medium heat for 3 to 4 minutes on each side. Serve with fresh vegetables.
Slice tomatoes into unbaked pie shell. Mix remaining ingredients; pour over tomatoes. Cover with top crust; flute edges and make several slits in the top.	Bake at 375° about 35 to 40 minutes.
Combine all ingredients and mix well. Pour cooled dressing (amount according to personal preference) over all and stir well. Makes about 8 servings.
Brown ground beef with minced garlic. Add 1/2 cup picante sauce, tomatoes, beans, corn, cumin and chili powder. Mix well. Cook, uncovered, stirring frequently 5 minutes or until most of the liquid has evaporated. Stir in green onions. Spoon about 1/3 cup of mixture down the center of each flour tortilla; roll up.	Place seam-side down	in 13 x 9-inch baking dish sprayed with vegetable spray. Spoon 1 cup picante sauce evenly over enchiladas. Bake, covered, at 350° for 15 minutes or until hot. Top with cheese and return to oven 3 minutes or until cheese melts. Top with sour cream and additional picante sauce, if desired.
In large bowl cream butter and sugar until light and fluffy. Add eggs one at a time and mix well after each egg. Add flour, 7-Up, flavor and juice. Mix until flour is blended in, then blend until smooth about 3 minutes at high speed. Pour batter into Bundt cake pan. Bake in preheated oven at 350° for 1 hour 10 minutes. Remove from oven. Cool 10 minutes in pan and remove to cake plate.
Combine applesauce, soda and butter in saucepan; heat on low and let cool. In large bowl, combine sugar, cinnamon, cloves, nutmeg and flour. Combine with applesauce mixture. Add preserves and nuts.
Combine flour and butter into a 9 x 13-inch pan. Pat. Bake at 350° for 10 to 15 minutes.
Preheat oven to 350°. Bake chicken in foil. Salt and pepper to taste, dot with margarine and bake for 25 to 30 minutes. Cut chicken in bite size pieces. Pour water into skillet. Heat on medium high. Add frozen vegetables and sliced chestnuts. Add wine and soy sauce; gently stir in chicken. Continue to stir until all food items are well coated. Cover with lid; cook until all liquid has evaporated. Stir occasionally. Serve immediately.
Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple juice. Stir to dissolve. Chill until partially set. Add remaining ingredients. Chill in oiled pan or in individual molds until firm.
Cook macaroni according to package directions. Rinse and set aside. Brown ground beef in skillet. Drain. Add Miracle Whip and spaghetti sauce. Stir in noodles. Heat until desired temperature.
Melt margarine in dish. Add rice and mushrooms. Arrange chicken on top. Add soup and water. Sprinkle seasoning from rice on top. Bake at 350° for 1 hour covered with foil. Remove foil after 45 minutes if all liquid is not absorbed.
Cook carrots in boiling water about 10 minutes or until tender. Drain. In a skillet, melt margarine and add sugar and honey. Simmer this for 2 minutes. Add carrots and cook over low heat, turning until well glazed (about 5 minutes).
Boil corn 5 minutes. Cut from cob. Measure. Chop and measure cabbage and peppers. Chop onions. Add sugar, seasonings, vinegar and water. Simmer 20 minutes. Pack into hot canning jars. Seal at once.
Combine all ingredients (except spinach leaves). Chill 2 hours. Spoon onto spinach leaves.
Preheat a 10-inch browning dish 5 minutes at 100% power. Pour in oil. Add onions, chicken strips and broccoli. Stir until sizzling stops; cover. Microwave at High power for 6 to 9 minutes or until chicken is no longer pink and broccoli is tender-crisp. Add mushrooms and soy sauce mixture, stirring to coat chicken. Microwave 2 to 3 minutes or until sauce thickens slightly, mushrooms are tender and mixture is heated throughout.
Fry pork chops in large pan or electric skillet until browned. Take chops out. Add finely shredded cabbage to pan and rosemary. Place chops on top of cabbage. Cover and let cook on medium heat. Stir cabbage occasionally. Cook until cabbage is reduced down and fully cooked. Chops will be tender.
Mix lemon juice, lime juice and sugar together, stirring to dissolve sugar. Add Tropicana orange juice, chill. When you are ready to serve add club soda and ice. Stir. Garnish glasses with lime slices.
Cook squash in water until soft; leave 3/4 cup water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.
Toss whole strawberries in bowl with 1/2 cup strawberry jam. Coat well.	Arrange strawberries in precooked pie shell. Brush with remaining 1/2 cup jam. Serve with mint sprigs and/or whipped cream, if desired.	Yields 6 servings.
Spread about 1 tablespoon sauce on toasted bread. Sprinkle a little garlic salt, then top with slice of cheese. Ready to eat cold or heat in microwave for 20 seconds.
Cream butter and sugar, add eggs and vanilla. Mix well, add remaining ingredients. Bake at 350° in a greased jelly roll pan, 15 x 10-inch. Bake 20 to 25 minutes.
Prepare puddings according to package directions. Fold in cool whip until well blended. Fold in cookies and walnuts. Sprinkle crushed oreos over top. Make approximately 12 servings.
Heat sugar, salt, celery seed, mustard seed, vinegar and red pepper sauce to boiling; boil 2 minutes. Remove from heat. Stir in corn (with liquid) and remaining ingredients. Cool. Cover. Refrigerate several days to blend flavors.
Cook, drain and cool broccoli. After broccoli has cooled, mix with sour cream, soup mix and 3/4 cup of the cheese. Mix well in small casserole dish. Add rest of the cheese on top. Cover and bake at 350° for 30 minutes.
Heat oven to 350 degrees. In medium bowl combine milk, juices, peel and food color, mix until well blended. Do not over mix. Pour into crust and bake 5 minutes. Top with cool whip.
Slice onions in a large saucepan. Stir together vinegar, hot sauce, sugar, chili powder and salt. Add franks and onions; bring to a boil. Boil 3 minutes. Cover and refrigerate 2 to 3 days before serving. Makes about 64.
Melt butter and shortening in large saucepan over low heat. Stir in cocoa. Combine flour, baking powder and salt; stir in chocolate mixture. Add nuts and mix well. Spread in well-greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes. Spread frosting while brownies are still warm.
Combine in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 x 2 inch pan. Refrigerate until set.
Mix together sugar and margarine; add the egg. Add milk and vanilla. Stir in the mashed bananas. Finally, add the dry ingredients. Pour into a 9 x 13-inch cake pan. Bake for 40 to 45 minutes at 350°.
Combine jello powder, crushed pineapple and water in large saucepan. Cook for 5 minutes, stirring constantly. Combine cream cheese with about 1 cup of mixture; slowly beat with electric beater. Add to rest of cooked jello mixture. Let stand in refrigerator until slightly jelled, 1 to 2 hours. Fold in Cool Whip. Sprinkle with nuts. Refrigerate in a 9 x 13-inch pan for 2 hours.
Beat brown sugar, butter, egg and vanilla until smooth. Add in nuts and flour. Pour half the batter in 9-inch square pan. Spread 1/2 the jam. Pour in rest of batter. Cover with remaining jam. Bake at 325° about 45 to 50 minutes. Let cool. Cut into squares.
Melt shortening in skillet. Cook beef and onion. Drain off fat. Stir in tomatoes and tomato sauce, adding salt, sugar and garlic (if desired). Simmer 10 minutes. Meanwhile, cook noodles; drain well. While hot, using a fork, blend in sour cream and cream cheese (which you have cut into cubes).
Combine fruits, marshmallows and coconut. Mix all together with Cool Whip. Refrigerate several hours or overnight.
Cream butter, add sugar; beat at medium speed.	Add eggs one at	a time. Combine flour, oats, baking powder, soda and salt. Add flour mixture and all remaining ingredients to sugar mixture except for cherries. Spoon rounded teaspoonfuls of batter 2 inches apart on lightly greased cookie sheet. Press cherry half in top of each. Bake at 350° for 14 to 16 minutes on lightly greased cookie sheet for 10 minutes.
Mix the first eight ingredients and pour into greased 9 x 13-inch pan. Sprinkle cake mix over top of mixture. Sprinkle pecans or walnuts over cake mixture, then pour melted margarine or butter over entire mixture. Baked 1 1/2 hours at 325°.
Mix flour, baking powder and salt. Add shortening; mix well. Add water (enough to make a dough). Drop by teaspoonfuls into hot oil and fry until golden brown. Drain well. Serve with butter.
Mix together cottage cheese and Jell-O (powder form), then mix fruit and Cool Whip in. Refrigerate.
Beat egg whites with salt until foamy. Gradually beat in sugar. Continue beating until mixture forms stiff peaks. Blend in flour and coconut; set aside. Combine remaining ingredients in large mixer bowl. Blend. Beat at medium speed 4 minutes.
Roll the Wonder Bread with a rolling pin until thin, then cut crust off of bread. Spread Cheese Whiz on bread, then cut in 3 strips lengthwise. Roll one water chestnut (possibly 1/2 depending on size) in strip of bread. Cut bacon in half, then roll bacon strips around bread. Stick a toothpick in to hold together. Put cooling rack on top of cookie sheet, place bacon bombs on cooling rack. Preheat Oven to 375. Cook Bacon Bombs for approx 20 min. or until bacon looks crispy.
Saute celery and onions in frying pan until tender. In a large pan, melt butter and slowly add flour. Add milk. When milk becomes warm, but not boiling, add cheese and stir until melted. Add celery, onions and all fish. Bake 325° for 45 minutes. Serves 8 - 10 people.
Line a deep dish or pie pan with pastry shell. Beat eggs, add sugar and continue beating until light. Add salt, lemon juice and rind, cream, cottage cheese and flour; beat thoroughly and strain through a fine sieve. Pour into pastry shell. Cut 1/2 pie crust into tiny pieces. Sprinkle it and nutmeats on top and bake at 350° for about 1 hour or until center is firm. Let stand about 1 hour or until completely cooled.
Cook raisins with water for 15 minutes. Drain raisins but save 1 cup liquid. Usually at the end of 15 minutes you have 1 cup liquid, so it is just right to add 1/2 cup shortening to this. Then wait until it cools.
Use 1 package of ready made pie dough. Let set until room temperature. Spread both pieces with 1 1/2 sticks butter, using equal amounts of cinnamon, nutmeg and 1 cup sugar. Roll up dough like a jelly roll. Lay in oblong baking dish or pan.
Combine the sweetener and spices. Stir in the pumpkin, add vanilla, evaporated milk, orange rind and egg. Beat with an electric mixer until smooth. Pour into pie crust and bake at 450° for 10 minutes. Reduce the oven to 325° and bake until a knife inserted in the center comes out clean, approximately 45 minutes. Yields 8 servings.
Drain spinach well on absorbent paper. Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings. Mix well. Pour into pastry shell. Bake at 350° for 1 hour. Garnish with additional bacon if desired. Yields 6 servings.
Season hens with salt and pepper. In saucepan, boil wine until alcohol is vaporized. Add other ingredients and thicken with cornstarch to desired thickness. Bake hens 1/2 hour at 400°. Baste hens with sauce to prevent drying out. Serve hens with sauce. Serves 2.
Prepare macaroni according to package directions. Drain. Reserve 1/2 cup Cheez Whiz cheese spread. In large bowl, combine Campbell's soup, milk and remaining process cheese spread. Stir in macaroni, tuna and pepper. Pour into 2-quart casserole dish. Bake in 375° oven for 25 minutes. Stir. Arrange broccoli in spoke fashion on top of macaroni mixture. Top with reserved process cheese spread. Bake for 5 minutes or until hot. Makes 8 servings.
Combine sugar, flour and salt. Then add condensed milk, beaten eggs and vanilla. Add skimmed milk just before freezing. Use freezing directions for your freezer.
Mix German chocolate cake mix as directed on box and bake in 9-inch x 13-inch pan. Cool completely. Punch holes in top of cake. Pour 1 can condensed milk over cake. Pour 1 can cream of coconut over cake. Ice with small Cool Whip. Crush Butterfingers and sprinkle on top. Refrigerate.
In large heavy kettle, heat oil; add meat. When meat is browned, add onion, garlic, nutmeg, chili powder, sliced onion, tomato paste, water and red pepper. Simmer until meat is tender. A half hour before serving, heat peanut butter and oil in small saucepan. Stir over medium heat 5 minutes. Add beef stew and simmer over low heat 20 minutes. Serve over rice.
Brown pork chops in hot skillet. In casserole dish, add rice, pork chops, orange juice and broth. Cover; bake at 350° for 50 to 60 minutes, or until the moisture is absorbed. Uncover; bake 10 minutes more.
Saute zucchini, onion and mushrooms in oil. In a bowl, mix Ricotta and eggs, one at a time. Add sauteed vegetables and 1/2 cup of Mozzarella to egg mixture. Then add spinach, salt and pepper. Place in an 8-inch spring-form pan, lightly oiled. Bake at 350° for 1 hour or until lightly browned.
Mix ham and beef well. Add cracker crumbs, milk and eggs; mix well. Make into a loaf. Bake at 325° for 1 1/2 hours.
In a mixing bowl, heat cake mix, eggs, oil, vanilla and cinnamon for 6 to 7 minutes. Fold in zucchini, raisins and nuts. Spoon into a greased and floured 10-inch fluted tube pan. Bake at 350° for 40 to 50 minutes or until done. Sprinkle with confectioners sugar, if you like.
Boil tomato pulp and sugar for 5 minutes. Add jello. Put in jar and let set.
Sift together in a large bowl the flour, sugar, baking powder, baking soda, salt and cinnamon. Then add oats, raisins or dates and nuts. Mix and add the oil, applesauce, eggs, milk and vanilla.
Mix in a large bowl the bread, broth (add to desired consistency), seasoning and soup. Microwave onion and celery with margarine for 4 minutes. Add to broth mixture. Bake in a 400° oven until brown, about 35 to 40 minutes. Mix chicken in dressing or place on top. Serves 8 to 10.
Heat juice and mix in cornstarch, salt and sugar. Cook chopped onions and pepper in butter 2 to 3 minutes. Pour into juice. Bring to a boil and can. A little hot pepper may be added if desired.
Squeeze spinach very dry. Let cream cheese become very soft. Mix all ingredients and let stand overnight in the refrigerator. (Can use lite cream cheese and lite sour cream, but not lite mayonnaise.) Spread on bread for either 1 or 2 slice sandwiches. Makes 12 to 15 sandwiches.
Prepare tortellini according to pkg directions. Combine vegetable stock, garlic, artichoke hearts, mushrooms, pepper and parsley in a medium heavy saucepan. Bring to a boil, reduce to simmer and cook about 5 minutes. Remove from heat and stir in remaining ingredients. Toss with the cooked pasta. Stir in a few copped sun-dried tomatoes if desired. Serve hot as a main dish or side dish. Serve cold as a main dish or light salad.
Preheat oven to 300°. Combine flour and baking powder. Mix well and set aside. With an electric mixer, cream the butter and sugar. Add egg and vanilla. Beat until smooth. Add flour mixture and blend thoroughly at low speed. Dough will be firm. Roll dough into 1-inch balls and place on ungreased baking sheet, 1-inch apart. With a small round object, make an indention in the center of each cookie. Place 1/2 teaspoon of jam into center of ball. Bake for 22 to 24 minutes or until golden brown. Transfer to a cool flat surface.
Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture. Pour oil to a depth of 1-inch into a Dutch oven; heat to 375°. Fry oysters, in 3 batches, 3 to 4 minutes or until golden. Drain oysters on paper towels. Stir together 1/2 cup mayonnaise, vinegar and mustard. Stir in the cabbage and set slaw aside. Stir together the remaining mayonnaise, ketchup and next 3 ingredients in a small bowl. Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll. Cover with tops and serve immediately. Garnish, if desired. Yield: 4 to 6 servings.
Mix 2 1/2 cups flour, salt, cornmeal and undissolved yeast; add margarine. Gradually add water and molasses beating 2 minutes at medium speed on electric mixer. Add 1/2 cup flour or enough to make a thick batter. Beat a high speed for 2 minutes. Stir in enough flour to make a soft dough. Turn out and knead until smooth and elastic (8 to 10 minutes). Place in greased bowl; cover and let rise until doubled (1 hour). Punch down; place in greased pans. Cover and let rise 45 minutes. Bake at 375° for 35 minutes.
Mix graham cracker crumbs, margarine and 1/2 cup of the powdered sugar. Press mixture into a 9 x 12-inch pan. Combine and mix the cream cheese, the other half of the powdered sugar, vanilla, pineapple, marshmallows and Cool Whip. Pour mixture over crust. Top with the pie filling. Cool for 3 hours in refrigerator. Delicious!
Cut up celery. Cook and drain. Put celery in buttered baking dish. Add drained chestnuts. Mix undiluted celery soup, 1/2 cup milk and juice from chestnuts. Pour over celery. Spread cracker crumbs on top and spread melted margarine on top of cracker crumbs. Bake at 350° for 30 or 40 minutes.
Mix flour, Crisco, sugar and salt with a pastry blender. Mix water, egg and vinegar and pour over flour mixture. Mix together and make a ball. Chill 30 minutes or up to 3 days in refrigerator. Also can be frozen until ready to use. Makes 5 (9-inch) pie crusts.
Mix first three ingredients. Mix and boil for 1 minute. Remove from fire. Add oleomargarine and peanut butter; dissolve. Add vanilla, oats and nuts; stir well. Place on wax paper. Should make 20 or 24 pieces.