HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Arrange apple slices in ungreased square baking dish (8 x 8 x 2-inch). Put blueberries on top of apple slices. Sprinkle with lemon juice. Mix brown sugar, flour, oats, margarine, cinnamon and salt. Sprinkle on top. Bake until topping is light brown and blueberries are hot, about 30 minutes. Serve warm with cream. Yields 4 to 6 servings.
Brown hamburger and drain. Add all other ingredients and simmer until ready to serve. Serve over individual plates of layered Frito corn chips. Top with grated cheese, lettuce, chopped onions, green peppers, and/or jalapenos.
Place all ingredients (except spices, tomato sauce and whiskey) into crock-pot. Mix spices, tomato sauce and whiskey together and pour these into the pot. Extra water and potatoes may be added to fill the pot or change consistency. Cover. Cook on high for 3 hours. Then on low for 4 hours; stir periodically.
Combine Crisco, margarine and sugar. Mix well; add eggs and vanilla. Set aside a mixture of the dry ingredients (flour, salt, baking powder and soda). It is a good idea to add the nuts to the dry ingredients to coat. This keeps them from settling to the bottom of the baking pan. Add the milk and dry ingredients alternately into the egg mixture. Pour into a greased and floured angel food pan. Bake at 350° for 1 hour or until a toothpick comes out clean.
Saute vegetables in skillet with butter for 10 minutes. Add flour to vegetables, stirring for 1 minute. Mix chicken broth and milk together; add to skillet mixture. Cook until thick. Add salt and pepper. Add chicken. Put pie crust on top and bake at 400° until brown.
Brown hamburger; put in casserole dish. Add peas and tomato soup. Put mashed potatoes on top and brown in oven.
Cream the butter, powered sugar and vanilla. Mix flour and salt. Add to creamed mixture, then add nuts. Roll into small balls and place on ungreased cookie sheet. Bake 15 minutes in a 350° oven. May be placed very close together on cookie sheet. They will not spread out. When cooled, roll in powdered sugar.
Baking Temperature: 350°. Baking Time: 1 to 1 1/2 hours.
Cook broccoli according to package directions; drain. Mix soup with milk; stir constantly while heating. Do not boil. Add broccoli, pepper to taste and butter. Heat and serve.
Preheat oven to 450°. Coat a 9-inch spring-form pan with butter, then dust with 1/4 cup crushed graham cracker crumbs. Place spring-form pan in freezer to chill.
Melt all together in heavy saucepan over low heat, stirring constantly. Drop small dabs on wax paper. Allow to set. Makes about 5 dozen.
In a bowl beat eggs. Add soup, mayonnaise, pecans and onion. Stir in broccoli. Pour into a greased 2-quart shallow baking dish. Sprinkle with the cheese. Combine butter and bread crumbs. Sprinkle on top. Bake, uncovered, at 350° for 30 minutes. Yields 8 to 10 servings.
Combine all ingredients, except baking soda, in 8-cup glass measure. Cook on High 12 minutes, stirring at 4 minute intervals. Stir in baking soda. Cook 2 to 3 minutes on High. Beat and drop by spoonfuls onto greased waxed paper.
Cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; roll into 12x3 inch rectangles 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds.
Melt butter in 1 1/2 or 2-quart casserole dish; mix flour, sugar and milk in bowl. Pour fruit into butter; pour flour mixture over fruit. Place in 350° oven for 45 to 50 minutes.
Cut lemons into thin slices. Remove seeds. Place in bowl and sprinkle with sugar. Let stand about 10 minutes. Then press fruit with a potato masher to extract juice. Add water, pressing fruit until well flavored. Serve over ice cubes. Garnish with lemon slices.
Cut the eggs in half lengthwise. Scoop out yolks into a small mixing bowl and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg white halves. Chill until ready to serve.
Cream butter and sugar. Add other ingredients. Shape as desired. Bake for 25 minutes at 300°. Cool and roll in powdered sugar.
Preheat oven to 375°. In a large bowl, combine beef, salt and pepper. Mix well. Place potatoes in bottom of 2-quart casserole dish. Top with onions. Cover with beef. Spoon pork and beans over beef, then pour on tomato soup. Cover and bake 1 hour or until done.
Grease bottom and sides of 15 X 10 X 1 inch baking pan. In large bowl, with mixer at medium speed, beat flour, sugar, margarine and salt until mixture resembles coarse crumbs. Press crumb mixture firmly and evenly into baking pan.
Sift flour, baking powder and salt together. Cream butter or margarine. Add both sugars and cream well. Add eggs and vanilla; beat until fluffy. Blend in dry ingredients. Stir in Heath Brickle. Spread over bottom of well-greased 9 x 13-inch baking pan. Bake in moderate oven at 350° until done, about 30 minutes. When cool, cut into bars (3 x 1-inches).
Cream margarine and sugar. Add eggs, one at a time, mixing well. Add salt and vanilla. Gradually add flour, mix well. Batter will be stiff. Pour 3/4 batter in greased 13 x 9 x 2-inch pan; spread. Add pie filling, spread over batter. Drop remaining batter by teaspoon on fruit. Sprinkle with sugar (optional). Bake at 325° for about 1 hour. Check after 40 minutes. Cool and cut into squares.
Wash beans thoroughly. Soak overnight in 4 times their volume of water. Drain. Cover with water, and bring to a boil. Reduce to simmer, add other ingredients. Cook until beans are tender. Add more water if needed.
Arrange wedges, peel side down, in shallow baking pan. Mix remaining ingredients and brush over potatoes. Bake at 375° for 45 minutes or until potatoes are tender. Brush occasionally with remaining oil mixture.
Add barley to boiling salt water. Reduce heat and simmer for 45 minutes. Cook vegetables in oil until tender. Combine with barley. Top with cheese. Bake in casserole at 350° for 20 minutes.
Put milk in pan over low heat. Heat until hot. With heat still low, mix sugar and flour in bowl. Mix egg and vanilla in bowl. Slowly mix into hot milk until desired thickness.
Crumble crackers and mix with nuts and half the sugar. Beat egg whites until stiff and add to the remaining sugar. Pour egg whites into dry ingredients; add vanilla. Mix well and pour into a buttered pie plate. Bake at 325° for 25 minutes. Allow pie to cool. Beat whipping cream and 1 teaspoon sugar. When stiff, pour over top of pie.
Boil and drain noodles. Mix all the rest of ingredients, except potato chips. Put in pan and top with crushed potato chips. Bake at 350° for 45 minutes.
Grease cake pan and arrange chicken pieces in bottom. Pour peas on top. In mixing bowl, combine all soups. Pour over chicken and peas. Bake at 375 degrees for 45-60 minutes until meat is tender. Boil potatoes until done. Drain. Arrange potatoes on your plate and top with chicken.
Melt chips in top of double boiler over hot water. Stir until completely melted. Remove from heat; beat in sour cream, sugar and vanilla. Remember to keep this frosting chilled between servings. Yield: 2 1/2 cups frosting.
Combine cinnamon with applesauce to form a stiff dough. If necessary, add additional applesauce. Roll out the dough to 1/4-inch thickness. Cut with cookie cutters and make a hole for a ribbon. Carefully place the ornaments on a wire rack to dry. They should air dry for several days. Turn them over occasionally to dry completely. Makes about 12 ornaments.
Combine all ingredients in medium size bowl. Refrigerate until chilled. Serve as a salad or arrange on wooden skewers as a fruit kabob. Yield: 5 servings; 0 cholesterol.
Bring cocoa, sugar, butter and milk to a boil. Boil 1 1/2 to 2 minutes. Add vanilla and peanut butter; blend well and add oats. Drop by spoonfuls on wax paper.
Melt margarine in pan you will use for baking chicken. Dip chicken in melted margarine so both sides are buttered. Lay aside. Add rice to margarine in pan. Combine 2 soups and water; add to rice mixture. Salt and pepper (sparingly) chicken and arrange on top of rice mixture. Bake at 275° for 3 hours or 425° for 1 hour.
Cream sugars, shortening and eggs until light. Add applesauce, mixing well. Blend in flour, baking soda, baking powder, salt and spices to mixture alternately with water. Stir in fruit and nuts. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 60 minutes.
Brown the ground beef with the onion and parsley. Add the jar of sauce to the meat. Add the oregano, marjoram, thyme, basil, bay leaf, red pepper and minced garlic to the sauce. Simmer the sauce for 30 minutes, stirring occasionally.
In an 8 x 12-inch or oblong Pyrex 2-quart dish, smooth the cherry pie filling, then pineapple on top of that, then sprinkle sugar. Smooth dry cake mix on top of that, then pour melted margarine, then chopped pecans. Bake in a 350° oven for about 45 minutes or until golden brown. It is delicious!
Wash and chop broccoli buds, discarding large stems. Peel and slice onion. Mix broccoli, onion, cheese and bacon in large bowl. Mix mayonnaise, vinegar and sugar in small bowl; add to broccoli mixture. Marinate at least 8 hours before serving.
Cream butter and sugars until light. Beat in egg and vanilla. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts.
Sprinkle bottom of pan with Doritos. Pour combined mixture over Doritos. Sprinkle more Doritos over mixture. Bake about 30 to 35 minutes at 400°.
Mix together all ingredients. Spray baking dish with Pam. Pour in tuna mixture. Bake at 350° for 35 to 40 minutes.
Cook hamburger meat, onion and green peppers. Drain grease from pan; add rice and mix. Add garlic salt, cumin, salt and pepper and mix well. Dice the whole tomatoes and mix. Stir until all is hot and serve.
Peel, quarter and boil potatoes for 15 to 20 minutes. Then combine the butter and cream in a mixer. Add hot potatoes and mix. Salt and pepper to taste.
Note: This recipe makes great crispy sweet pickles and is worth the work, but once begun, it must be carried through on schedule. Plan your time carefully in advance.
Bring all ingredients except lemon juice to a boil in large saucepan; simmer until mixture is desired consistency. (Blend in food processor, coarse.) Pour into clean sterilized jars, adding lemon juice 1 Tbsp./pint, 2 Tbsp./quart to each jar. Stir gently, seal jars.
Add water to raisins; cook 10 minutes. Drain and cool. Cream shortening and brown sugar. Add eggs and beat well. Add coffee and vanilla. Sift together and add flour, baking powder, soda and salt. Flour cooled raisins lightly and add to mixture. Spread batter on greased cookie sheet with edges. Bake at 425° for 15 to 20 minutes. Let cool. Spread with thin icing made with powdered sugar and water. Cut into squares.
Mix sugar and strawberry Jell-O together and pour in bottom of 9 x 13-inch pan. Place rhubarb on top of Jell-O mixture. Add marshmallows on top of rhubarb. Prepare cake mix as shown on box and pour over mixture. Bake it all as directed on cake mix box.
Combine flour, Parmesan cheese, salt and pepper. Dip each thigh in egg, drain and dredge in flour mixture. Heat oil in 4 tablespoons butter in skillet. Add coated thighs and cook for 2 minutes on each side, until brown. Remove thighs with slotted spoon and arrange in single layer in a 12 x 8-inch baking dish. Preheat oven to 350°. Add remaining 2 tablespoons butter to skillet and saute mushrooms for 4 minutes. Cut each slice of ham in half and place on each thigh. Scatter mushrooms over all and top with Mozzarella. Bake for 35 to 40 minutes or until chicken is tender.
Mix pudding according to package directions and set aside (to thicken). In a large mixing bowl, combine cake mix, eggs, oil, baking powder and pudding. Beat at medium speed for 2 minutes. Grease and flour a 13 x 9-inch pan. Spread cake mixture in pan. Sprinkle pecans and chocolate chips on top. Bake at 350° for 40 to 60 minutes.
Pour boiling water over Bran Buds. Set aside to cool. Cream margarine with sugar; add buttermilk, Bran Buds and eggs. Separately sift 5 cups flour with baking soda and salt. Mix dry ingredients with 4 cups of all-bran. Combine with wet ingredients and mix well. Store in refrigerator in a large covered bowl until ready to bake. Do not stir batter with spoon before putting in greased muffin tins. Heat oven to 400°. Bake for 15 minutes. Mixture will keep 6 weeks in refrigerator.
Brown eggplant in olive oil, salt, pepper and garlic powder. Drain on paper towels. Grease casserole dish. Layer eggplant, sauce, Mozzarella cheese and Parmesan cheese (3 layers). Top with bread crumbs, oregano and remaining Mozzarella cheese. Bake at 350° for 3/4 hour.
In a long pan, crush Doritos in bottom. Boil your chicken and pull from bone. Layer chicken on top of Doritos. Then layer diced onion (in a bowl mix Ro-Tel and soup), 1 layer soup mixture on top of onion, then add cheese. Cook at 350° for 20 to 30 minutes or until cheese is melted. Serve.
Stir the first 5 ingredients and warm until sugar is dissolved. Pour over the remaining ingredients. Cover and store in refrigerator for 6 to 8 hours. Drain.
Mix together eggs and sugar. Add melted butter. Blend. Add flour, coconut, cocoa, vanilla and pecans. Bake in an 8 x 13-inch greased and floured pan. As soon as it's removed from the oven, cover with a 9-ounce jar of marshmallow cream.
Cook meat in skillet with spices until brown (done); get tomato juice hot. Dip tortillas in hot tomato juice. Put hot tortilla in pan you are going to cook them in; place 1 tablespoon meat and 1/2 diced cheese on tortilla and roll up. Continue until you have all 12 tortillas rolled up side by side. Pour remaining tomato juice on top and bake until cheese is melted. Cook in 9 x 13-inch pan. Serve with chopped onion.
Stretch dough, put in ingredients. Seal edges (prick it). Cover to raise. Cook. Watch until brown at 400°.
Beat eggs until fluffy. Add pineapple, including juice. Add flour, sugars and soda. Add 1/2 of the nuts, saving the rest to sprinkle on top of the frosting. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch ungreased pan.
Melt the butter. Add the graham crumbs and sugar. Mix. Spread on a greased 13 x 9-inch pan. Flatten mixture into pan very well. Melt the chips and stir in the peanut butter. Pour over the crumb mixture and refrigerate for 2 or 3 hours. Makes about 50 bite size bites.
In greased casserole dish, grate potatoes, onion, carrots and cheese. Pour in soup and milk. Mix together well. Dot top with butter. Bake at 350° for 1 1/2 hours (uncovered).
Spray Pam into pot. Cook green pepper and onion in bacon fat until tender but not browned. Add water and salt and bring to a boil. Reduce heat to low and add grits, pimiento and cheese and cook 5 minutes. Stir in butter and bacon. Remove from heat and serve when thickened.
Stir together. Serve warm. Garnish with lettuce, chives and olives. Serve with plenty of tortilla chips.
Blend in blender. Keep refrigerated. Makes approximately 20 ounces. If it should separate, just mix well again. Makes a sweet and sour dressing.
Place cheese (either processed cheese slices or slices of Cheddar) between 2 slices of bread. Heat a frying pan over medium heat. Place the sandwiches on the pan, butter side down; cook 2 to 3 minutes, until golden brown. Turn sandwich with lifter and repeat for the other side. Remove from pan. Cut into quarters and serve with crunchy pickles.
Mix jello as directed. Add all ingredients. Pour 1/2 of the mixture into bowl and sit in freezer until solid, but not frozen. Spread layer of sour cream over jello and then pour rest of jello mixture over the sour cream. Let sit in freezer until solid, but not frozen. Remove and keep in refrigerator until ready to serve.
Combine peanut butter,	butter or margarine and vanilla in a large bowl; beat with electric beater until well blended. Beat in sugar until light and fluffy; beat in eggs one at a time. Stir in flour and salt just until well blended; spread batter in a greased 13 x 9 x	2-inch	baking	pan. Bake in moderate oven at 350° for 35 minutes or until center springs back when lightly touched with fingertip. Remove pan from oven to wire rack; cool slightly. Combine sugar with water in a small bowl; stir until smooth. Drizzle from a spoon over still warm cookies in pan. Swirl with bowl of spoon to make random pattern. Melt chocolate with shortening over simmering water in top of double boiler. Drizzle over the white glaze for a black	and white pattern. When cool, using a sharp knife, cut into 36 rectangles. Carefully lift out of pan with spatula.
Mix the first 9 ingredients and top with a mixture of the last 3 ingredients. Bake at 325° for 60 minutes.
Trim meat (optional). Sprinkle with paprika, salt and pepper. Brown in Wesson oil in Dutch oven. Add water; cover and then add vegetables. Pour Hunt's sauce over everything and simmer 1 1/2 to 2 hours. You might need to add more water.
Rinse and drain barley. Toast pine nuts in 1 tablespoon melted butter in skillet. Remove nuts and set aside. Add remaining 2 tablespoons butter to the pan. Saute barley and onion until barely toasted. Stir in chives, parsley, salt and pepper. Put in a 1 1/2-quart casserole. Add hot stock; mix well. Bake, uncovered, at 375° for 1 hour and 15 minutes.
Mix all ingredients together. Drop by tablespoon into hot oil. Fry on both sides until brown. Drain on paper towel.
Wash and dry tuna. Cut off any skin and the dark meat (will be considerably darker than the rest of the tuna). In a separate bowl, combine remaining ingredients and stir together. In a flat container, coat both sides of tuna generously with all the marinade; cover and refrigerate overnight.
Mix ingredients and pour into casserole dish. Cover with bacon strips and bake in oven at 350° for about 20 minutes.
Mix Jell-O, boiling water and cold water. To this, add drained pineapple, bananas and marshmallows. Let jell.
Mix all ingredients until smooth. (I put mine in the blender.) Pour into 2 unbaked pie crusts. Bake at 350° for 1 hour or until the center of pie stops shaking.
Mix and form into bite-size balls. Then dip in chocolate mixture, 1 large package (12 ounces) chocolate chips and 1/2 stick paraffin melted together in a saucepan.
Cut each sausage into 3 pieces. Brown sausages and drain well. Combine rest of ingredients and heat until sugar melts. Place sausages in sauce. Place in chafing dish or fondue pot to keep warm. Have toothpicks handy and let everyone spear their own.
Press out cans of dinner rolls on ungreased jelly roll pan. Bake until golden brown. Top with sour cream dip and fresh vegetables.
Place corn in a large skillet; turn on medium heat. Add butter, whipping cream, sugar and salt. Stirring constantly, heat until most of the whipping cream and butter is absorbed into the corn.
In a large bowl, stir together all ingredients. No special order. Cook approximately 2 1/2 hours at 300°, stirring once. Important: No stock from chicken or turkey. No poultry fat! Oysters (1 pint) may be substituted for giblets. Remove bay leaves at the time you stir (approximately 1 hour after cooking time).
Oil pan, salt fish and rub fish with oil. Bake about 30 minutes or until fish stops running water at 400°.
In large mixing bowl, stir together flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts or coconut. Mix eggs and oil together. Add egg and oil mixture to flour and stir until just moistened.
Preheat oven to 350°. Bring water, Crisco, butter and cocoa to a boil. Combine flour and sugar and pour hot mixture over this and mix well. Add baking soda, salt, vanilla, creme de menthe, buttermilk and eggs. Mix well. Pour into greased 9 x 13 pan. Bake for 40 minutes or until it tests done with a toothpick.
Melt peanut butter and butterscotch chips. Stir in rice crispies. Divide mixture in half. Put half in a 9 x 13-inch pan. Press it down.
Brown beef and garlic in Crisco. Add tomato paste, tomatoes and seasoning. Cover and simmer for 20 minutes. Heat oven to 350°. Alternate cooked noodles, cheese, cottage cheese and meat. Bake 20 to 30 minutes or until thoroughly heated.
Cut meat into 1/2-inch squares and brown about 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir to lightly coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes. Blend cornstarch, sugar and broth. Add to meat mixture with green onions. Cook, stirring constantly, until thoroughly heated and sauce is thick. Serve over rice.
Combine all ingredients in a blender. Blend until smooth. Refrigerate overnight. This is an excellent dressing for spinach salad. It can be used hot or cold. To heat, place in microwave until warm.
Mix the yeast and hot water. Add the sugar, eggs, salt and warm water. Mix with the flour; let rise until double. Roll out. Spread with melted butter. Sprinkle with sugar and cinnamon until oleo is soaked up. Roll out and cut. Let rise again. Bake at 350° for 30 to 35 minutes. While still hot, spread with butter frosting.
Melt butter in an 8 x 8 x 2-inch pan. Stir in brown sugar. Drain pineapple, reserving 1/2 cup syrup; cut slices in half. Arrange atop sugar, placing a cherry half in each hollow. Place shortening in mixing bowl. Add remaining ingredients and reserved pineapple syrup; mix until flour is moistened. Beat vigorously 2 minutes. Pour over pineapple. Bake at 350° for 30 to 35 minutes or until done. Cool 10 minutes; invert on plate. Serve warm with whipped cream.
Combine prunes and water in a large bowl; cover and refrigerate overnight. Drain prunes, reserving 2 cups liquid. Combine prunes, reserved liquid, sugar, lard, spices and salt in a large saucepan. Cook over medium heat, stirring occasionally, 10 minutes or until lard melts. Remove from heat and let cool.
Cut red peppers and chile in half lengthwise. Remove and discard seeds and membrane. Place peppers, skin side up, on baking sheet. Flatten with palm of hand. Broil 5 1/2 inches from heat for 15 minutes or until peppers are charred.
Blend 1/2 cup sugar, pineapple and cornstarch. Cook, stirring constantly, until mixture is thick and clear. Cool. Blend cream cheese (softened at room temperature) with 1/2 cup sugar and salt. Add eggs, one at a time, stirring well. Blend in milk and vanilla. Spread pineapple mixture over bottom of the pie shell. Pour cream cheese mixture over pineapple mixture. Sprinkle with nuts. Bake at 425° for 10 minutes. Reduce heat to 325° and continue to bake for 50 minutes. Cool before serving.
Mix all ingredients, except 1/2 cup potato chips. Pour in greased baking dish. Sprinkle 1/2 cup crumbled potato chips on top. Bake in 375° preheated oven for 20 to 30 minutes or until cheese is melted.
Dissolve gelatin and salt in boiling water; add cold water, mayonnaise, vinegar, onion and pepper. Beat until well blended. Pour into an 8-inch square pan; freeze 15 to 20 minutes or until firm, about 1-inch from edge but soft in center. Spoon mixture into bowl and whip until fluffy; fold in turkey and chopped vegetables. Pour into a 4-cup mold or individual molds. Chill in refrigerator until firm, 30 to 60 minutes; unmold. Garnish with salad greens and serve with additional mayonnaise, if desired. Makes about 4 cups or 4 entree servings.
Dissolve gelatin in cold water. Add boiling water until dissolved. Add sugar, lemon juice, pineapple and juice. Chill until partly firm. Whip 2 envelopes of Dream Whip (as directed on package). Fold into gelatin mixture. Line large bowl with aluminum foil. Break cake into pieces; add layer for layer of angel food cake and gelatin mixture. Chill overnight. Remove from bowl by laying plate on top. Turn upside-down. Mix other package of Dream Whip and spread over cake. Put coconut all over the cake. Top with red or green maraschino cherries cut in half. May also use 9 x 13-inch pan.
Dissolve jello in hot water; drain pineapple, reserving juice. Combine pineapple juice, lemon juice and cold water to measure 1 2/3 cups liquid. Add to jello; chill until mixture begins to thicken. Fold in nuts, celery, cranberry sauce and pineapple. Chill. Use 9 x 13-inch pan.
Pour milk into large bowl. Add pudding mix. Beat with whisk until blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies.
Mix dry ingredients together. Add buttermilk, eggs and oil. Bake at 350° for 20 minutes or until done.