HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and chop apples. Cook apples slowly (do not add water). Cook in crock-pot on low temperature for 7 to 8 hours. Makes about 3 pints.
Mix all ingredients together in casserole dish. Bake at 300° for 1 hour. Top with remaining Durkee onions. Broil until crisp and brown.
In a large skillet over medium-high heat, brown sausage; drain. Add onions, carrot and green pepper; cook until tender. Stir in flour until smooth. Gradually stir in milk; cook, stirring constantly, until mixture thickens and begins to boil. Stir in Worcestershire sauce and sage. In 3-quart baking dish, combine beans and sausage mixture. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Serve hot with crackers. Makes 10 servings.
Mix first 5 ingredients thoroughly and make a well in center. To well in flour mix and add remaining ingredients. Mix until no lumps remain. Pour in 9 x 13-inch pan. Doesn't need to be greased. Bake at 350° for 30 to 35 minutes. Frost with Peanut Butter Frosting.
In a 2-quart casserole, combine onion and ground meat. Microwave 4 minutes on High (100%). In a separate bowl, combine the remaining ingredients, mixing well. Add to meat and onion, stirring to blend. Cover and microwave 8 minutes on High (100%) or simmer on stove. Serves 6 to 8.
Soak bread in milk. Combine with onion, meat, beaten egg, salt and pepper.
Grate corn from cobs into a bowl and measure correct amount. Beat eggs vigorously and stir in onion, salt and cayenne. Heat milk until a film forms; skim and stir into corn mixture. Pour into 6 buttered custard cups and place in a shallow pan containing about 1 inch of boiling water. Bake in a preheated 325° oven for 50 to 60 minutes or until a knife inserted in center of custard comes out clean.
Combine half of all the ingredients in electric blender; process until smooth. Repeat with all the remaining ingredients. Combine mixtures. Pour into individual glasses. Makes about 4 cups.
Cream sugar, butter or oleo and eggs (one at a time). Add flour, baking powder, soda, vanilla and sour cream or buttermilk. In small bowl, mix cinnamon, chopped nuts and sugar. Pour half of batter in cake pan; put half of topping onto cake, then add remaining cake batter and top with remaining topping. Bake in greased 13 x 9-inch pan in 350° oven for for 45 to 50 minutes.
Sprinkle nuts and coconut in bottom of a greased 13 x 9-inch pan. Mix cake mix according to package directions; pour over coconut. Cream margarine and cream cheese. Add powdered sugar. Drizzle by spoonfuls over cake mix. Bake at 350° for 40 minutes.
Grease 3 loaf pans. Preheat oven to 350°. Place all ingredients in bowl, except for nuts, and beat with electric beater until creamy. Add nuts and pour into greased loaf pans. Bake at 350° for 1 hour. Yields 3 loaves.
Blend ingredients together and pour into baked pie shell. Chill for 1 hour before serving.
Spread rolls on 9 x 13-inch pan. Saute onion and zucchini in oleo until soft. Pour over rolls. Pour eggs over zucchini and onions. Sprinkle cheese over all. Bake at 350° for 1/2 hour to 45 minutes. Cut in squares.
Mix together all ingredients. Bake in covered 2-quart casserole dish 1 hour or until done. Serves 6.
Heat oven to 375°. Cream butter, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on ungreased cookie sheet.
Sift flour, measure 7 cups and sift with soda, salt and spices. Sift 1/2 cup flour and set aside to use only if needed. Measure sugar, butter and molasses. Turn molasses into small pan and warm slightly; add brown sugar and stir until melted. Add butter, blending in well. Stir in eggs, one at a time. Batter is smooth. Add orange peel. Stir in dry ingredients. Gradually add sufficient flour to make a soft dough that can be kneaded. Knead until smooth. Keep tightly covered and refrigerate overnight. Roll out and cut in desired shapes. Bake at 375° for 10 to 12 minutes.
Beat egg. Stir in poultry seasoning, salt and cheese; mix with rice. Refrigerate for at least 1 hour. Shape by rounded teaspoonfuls into 1-inch balls. Roll in bread crumbs. Heat 2 to 3 inches of oil. Fry rice balls until golden brown; drain. Makes about 15 rice balls.
Melt 6 tablespoons of butter in a skillet large enough to hold the veal pieces without crowding. Roll the meat in the flour and put in the skillet over moderate heat to brown both sides. Add carrot, onion, celery, half the garlic, the marjoram and the piece of lemon peel, then season with salt and pepper.
Sift together flour, sugar, baking powder, salt and cinnamon. Mix one egg, 1/2 cup milk and 3 tablespoons oil; stir into flour mixture. Turn into well-oiled 9-inch pan.
Mix all ingredients and pour in a greased pie plate (use a bigger pan and make thinner for an appetizer). Bake at 400° for 35 minutes.
One and one-fourth hours before serving, cook yams in boiling, salted water for 25 minutes or until tender. Drain and cool. In a 1-quart saucepan, mix cornstarch, nutmeg or cinnamon, salt and granulated sugar. Stir in water. Cook over low heat until sauce is clear. Stir in lemon juice and brandy. Heat oven to 375°. Peel potatoes; slice crosswise, 1/4 to 1/2-inch thick. Put into buttered shallow baking dish. Pour on sauce, then bake 30 minutes or until glazed, basting occasionally. When glazed, sprinkle with miniature marshmallows and broil until golden, if desired.
Preheat oven to 375°. Mix shortening, brown sugar, eggs and vanilla. Measure flour by dipping method or by sifting. Blend together flour, soda and salt; stir in. Mix in peanuts. Drop rounded teaspoonfuls of dough about 2-inches apart on lightly greased sheet. Flatten with tumbler dipped in sugar. Bake 8 to 10 minutes. Makes 6 dozen (2-inch) cookies.
Preheat oven to 325°. Grease 9 x 13-inch pan. In a medium bowl, stir flour, baking soda and salt. Set aside.
Using large glass or plastic bowl that has flared top, layer vegetables in order named; do not mix. Spread mayonnaise over top to seal. Sprinkle sugar, then cheese over this. Seal with covering of plastic wrap or tight fitting lid. Refrigerate 8 to 12 hours. When ready to serve, sprinkle top with crumbled fresh fried bacon or artificial bacon bits. Serves 10 to 12.
Brown ground beef and drain well. Add to other ingredients in crock-pot. Stir well, cover and cook on low for 6 to 8 hours (high for 2 to 3 hours). Serve with tossed salad and crusty French bread for a quick and easy meal.
Cook potatoes in boiling water for 14 minutes or until tender. Drain. Mix mayonnaise and mustard in a large bowl. Add potatoes, bacon and chives. Mix lightly. Refrigerate until serving (at least 1 to 2 hours). Makes 6 servings.
Heat oven to 400°. Generously grease 13 x 9 x 2-inch baking dish. Cook beef and onion in 10-inch skillet until beef is brown; drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake for 30 minutes. Makes 8 to 10 servings.
Blend filling together (cream cheese, butter, sugar, 1 egg, cornstarch, milk and vanilla). Beat at high speed until smooth. Set aside.
Blend cake mix, egg and 1/3 cup water in square pan, 8 x 8-inch. Sprinkle with brown sugar. Mix remaining ingredients and gradually pour over brown sugar. Bake until cake springs back, 35 to 40 minutes. Cool 10 minutes. Spoon into dessert dishes. Serve warm; whipped cream optional.
Cream eggs, sugar and Crisco. Add milk, baking powder, flour, vanilla and coconut. Bake 30 minutes at 350°.
Heat the brown sugar and butter in a medium-size saucepan over medium-low heat until the butter has melted. Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature. Preheat oven to 350°. Butter an 8 x 11-inch baking pan. When the butter mixture is cool, beat in the eggs and vanilla. Sift the flour, baking powder and salt together. Stir into the butter mixture with a wooden spoon. Stir in the walnuts and chocolate. Spread evenly in the pan with a rubber spatula. Bake 25 to 30 minutes until light brown. Cool and cut into bars. Frost and sprinkle with nuts, if desired. Makes 20 brownies.
Boil the first 5 ingredients until clear. Pour over slightly beaten egg white; continue to beat until spreading consistency. Add vanilla.
Grease a 2-quart souffle dish. Preheat oven to 425°. Cook grits in milk and water according to package directions. Add salt. When grits are cooked, add pepper, nutmeg, Tabasco and all but 1/2 cup of cheese. Mix well and then allow to cool slightly. Add egg yolks. Beat egg whites stiff and add half of them to the grit mixture; beat well. Fold in remaining egg whites with a rubber spatula. Spoon into the souffle dish and sprinkle remaining cheese over the top. Bake 25 minutes.
Melt chocolate in a double boiler pan. Stir in instant coffee. Cool. Beat egg yolks and fold in chocolate mixture. Beat egg whites, fold in chocolate mixture. Beat whipping cream with salt and fold in mixture.
Mix together carrots, cream cheese, Parmesan cheese and fines herbes. Cover and chill for at least 1 hour or overnight.
Peel and chunk potatoes. You can also add chopped onion to taste. Put in small casserole with tight fitting lid. Don't add any water. Cook on high for 3 minutes. Add small pat of oleo. Stir well to coat the potatoes. Then add any of the seasonings and cook, covered, for 1 more minute or until tender.
Cream together margarine, brown and white sugar and peanut butter. Then add rest of the ingredients. Bake at 350° for 20 to 25 minutes. Put 1 cup chocolate chips over top and let melt. Frost with the following: 1/2 cup 10x sugar, 1/4 cup peanut butter and 2 to 4 tablespoons milk.
Layer chicken, onion slices and Velveeta cheese in order listed in 11 x 14-inch baking dish. Sprinkle with 1/2 of chips. Pour mixture of tomatoes and soups over chips. Top with remaining chips. Bake at 350° for 45 minutes. (Does best if covered with foil during baking. Uncover last 10 minutes to brown top.) Makes 12 servings.
Pour the liquid from the pears into a saucepan with the 2 packages Jell-O. Heat just before it boils. Blend pears, cream cheese and Cool Whip in blender. Fold in Jell-O. Pour mixture into 9 x 13-inch Pyrex dish sprayed with Pam. Let set in refrigerator until firm. Cut into squares.
Combine cocoa, sugar, milk and vanilla in 3-quart saucepan. Stir until smooth. Cook on medium heat until soft ball stage (236°). Cool and beat until loses its gloss. Add peanut butter and nuts. Pour onto buttered platter. Cool and cut.
Combine chicken, celery soup, mushrooms and liquid, celery, green pepper and steak sauce in a large skillet. Heat slowly, until bubbly hot, about 10 minutes.
Scald milk. Stir in sugar, salt and margarine; cool to lukewarm. Sprinkle yeast into warm water; stir until dissolved. Add lukewarm milk mixture. Add beaten eggs and 3 cups flour. Beat until smooth. Add and stir in remaining flour.
Saute pork steak; salt and pepper to taste. Brown hamburger; salt and pepper to taste. Put Ro-Tel and tomatoes in blender and blend about 30 seconds. Cut jalapenos into small pieces. Put all ingredients into large soup pot, add 1/2 jar of minced garlic and cook (simmer) for about 1 hour or so.
Preheat oven to 350°. Wash chops and season on both sides. Beat together egg and milk. Dip chops in mixture, then coat on both sides with crushed cornflakes. Place in baking dish and bake at 350° about 45 minutes or until the meat is cooked through and the juices run clear. It is not necessary to turn chops during cooking. Serve in sandwich or with baked potato or other vegetable.
Beat margarine and sugar until creamy. Add remaining ingredients, except powdered sugar; mix well. Cover. Chill 30 minutes.
Cream together butter and oil. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Beat egg whites until stiff and fold into mixture. Pour batter into three greased and floured 8-inch pans. Bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Put roast in baking pan. Add onion, garlic and soup. Add bouillon cubes to water; pour over. Cover with foil; bake at 350°. May need to add more water. Slice roast; serve on French bread with gravy.
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by tablespoon into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour in skillet; cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Add meatballs and pineapple tidbits; heat thoroughly. Serve over bed of rice.
Mix sugar, salt and	cocoa.	Add eggs and mix well. Stir in vanilla and milk. Add melted oleo, then coconut. One cup of nuts may be added, if desired. Pour into 2 unbaked pie shells. Bake at 350° for 40 minutes or until firm. Cool and serve.
Brown meat; drain. Add seasoning and water. Simmer for 5 to 10 minutes. Prepare rice. Melt cheese and Ro-Tel tomatoes; mix well. Combine meat, rice and cheese dip. Top with chips. Bake at 400° for 15 minutes.
Combine first 9 ingredients in bowl. Using a fork, gradually mix oil into lime juice in small bowl. Season with salt and pepper. Add to salad with mint and mix well. Line plates (or serving bowl) with lettuce leaves. Mound salad on lettuce.
Place apples and water in 1 1/2-quart casserole dish. Cover and microwave on High until apples are tender. Stir in sugar and cinnamon. Cool.
Peel orange, remove white membrane. Chop rind and pulp fine. Chop or grind cranberries. Combine apples, oranges and cranberries and drain well, reserving the juice. Pour juice in measuring cup and add enough water to make two cups. Heat one cup juice and sugar in a small saucepan, stirring until sugar is dissolved. Pour over gelatin in bowl, stir until gelatin is dissolved. Stir in remaining juice and cool thoroughly. Add drained fruits, nuts and celery. Pour into mold and chill until firm. Unmold on lettuce greens with pink gelatin cubes and pink mayonnaise.
Dilute Jell-O in hot water and let set slightly. Add crushed pineapple; let set until firm. Mix Dream Whip according to package; add cream cheese. Whip together and put over set Jell-O. Cook until thick the eggs, sugar, flour and juices. Cool, then spread over Jell-O and cheese topping.
Mix as directed on box, using only 3/4 cup water. Place in a 5 x 9-inch buttered glass dish or cut a piece of wax paper to fit bottom. Microwave on Medium for 6 minutes; rotate dish one time. Cook on High 3 minutes. Rotate dish one time. Makes 6 servings.
Combine raisins, currants, nutmeats and 1/2 cup flour. Combine eggs, molasses, buttermilk, suet and fruit juice. Combine remaining flour, bread crumbs, soda, spice and salt. Pour into 1 1/2-quart mold. Cover mold; set in deep kettle. Add water to 1-inch below cover of mold. Cover and steam 2 hours.
Butter 1 side of each bread slice; lay 6 slices flat, buttered side down, in a lightly buttered 13 x 9-inch pan.
Mix ingredients. Pour into greased casserole dish. Bake at 350° for 20 to 25 minutes. Serve with tortilla chips.
Combine sugar, nuts and egg and mix. Using 1 rounded teaspoonful per cookie, shape into balls. Bake on lightly greased cookie sheet in a preheated 300° oven for 15 to 20 minutes.
Brown sausage and drain well. Mix Bisquick, milk and eggs. Spread mix in a 13 x 9-inch pan. Combine sour cream, poppy seed, salt and eggs. Spread this mix over the sausage. Sprinkle grated cheese on top. Bake at 350° for 25 to 30 minutes.
Cook chicken in large stockpot; cool, debone and cut up into small pieces. Return to pot in which broth from chicken was cooked. If more broth is needed, you may use clear, canned broth. Add clean, cut up carrots and celery. Add onions which have been chopped and chopped fresh parsley tops and stems. Cook in broth until tender. You will need to salt and pepper to taste. May serve over cooked rice or noodles.
Prepare pasta according to package directions; drain. In large bowl, combine pasta and remaining ingredients; toss to mix. Serve immediately or cover and chill. Stir gently before serving. Refrigerate leftovers. Makes 4 to 6 servings.
Bring 1 cup cider to a boil; add gelatin and stir until dissolved. Stir in remaining cider. Chill until consistency of unbeaten egg white. Fold in apple, celery and pecans. Pour into a 4-cup mold. Chill until set. Unmold on a lettuce lined plate and top with a dollop of mayonnaise.
Brown meat in butter. Add: soup, rice and water. Cover and cook for about 5 minutes or until rice is done.
Mix all ingredients and form into 1-inch balls; chill. Dip into chocolate and place on wax paper to set.
Mix all ingredients. Stir well, cover and refrigerate for 2 to 3 hours. Serve with vegetables or Snackwell pepper crackers.
Cream shortening, sugar and eggs until smooth. Then combine food coloring, cocoa and salt to make a paste. Add this to shortening mixture. Then add flour, milk and vanilla; beat until smooth. Remove from mixer and fold in vinegar and soda. Bake 30 to 35 minutes at 350°.
Cook spaghetti and drain. Cook broccoli according to package directions to tender-crisp. Heat 2 tablespoons oil in a large, heavy skillet over moderate heat. Stir in garlic, basil leaves, onions and parsley. Cook 1 to 2 minutes. Turn off heat and gently mix in with cooked broccoli.
In a casserole dish, place crumbled angel food cake in bottom and cover with crushed pineapple with juice. Prepare pudding mix according to package directions and pour over pineapple. Place sliced bananas over pudding; cover with Cool Whip. Let chill before serving.
In a large kettle, cook potatoes, carrots and celery in water with bouillon cubes until tender. Saute onions in butter until soft. Stir in flour and salt and pepper, gradually add sour cream, stirring constantly until desired consistency. If too thick, add plain milk. Yield: 2 1/2 quarts.
Mix pudding, milk, sour cream and half of Cool Whip. Layer crackers, bananas and pudding. Top with other half of Cool Whip.
Saute onion in margarine. Mix soup and Cheez Whiz. Add cooked and well drained broccoli. Top with onion rings or cracker crumbs. Bake at 350° for about 45 minutes.
Cut up the chicken and cover with 3 quarts water. Add the salt and saffron and stew until tender. Remove chicken from stock and set aside the legs and breast for chicken salad. Take the rest of the meat from the bones and return meat to broth. Add the corn and noodles to soup. Season with pepper. Cook 15 minutes longer. Before serving, add parsley and chopped eggs.
Preheat oven to 325 degrees. Beat eggs in a large bowl on high until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Pour into pie shell and bake for 55-60 minutes. Serve warm with ice cream or cool whip.
Boil a whole chicken in a Dutch oven pot with water. (Cover chicken over half way with water) after chicken is done, take out of broth to cool. Mix flour and shortening in together first. Then add all other ingredients. (I beat my egg in with the 5 tablespoons of chicken broth.) After mixing all ingredients, mixture should be a soft dough. Roll out dough very thin and let stand for about 10 minutes. Then cut into strips and drop into boiling broth. Simmer about 15 minutes, then add deboned chicken to dumplings.
Preheat oven to 350°. Melt butter and chocolate in saucepan. Remove from heat and stir in sugar. Add eggs and vanilla. Stir in flour, baking powder and salt. Add morsels. Spread mixture in a 9-inch square pan. Bake 25 to 30 minutes. Cool and cut into squares. Store in airtight container.
Mix, chill and serve with apples, grapes, bananas and other fruit of your choice.
Mix sugar and shortening until light and creamy. Beat in eggs, one at a time. Add milk and flour alternately. Stir in flavorings. Start baking in cold oven at 275° in tube pan for 1 hour and 30 minutes.
Cook spaghetti, saute green pepper and onions in butter. When tender, combine all other ingredients (except spaghetti) and bring to a simmer over low heat until well blended. Mix with spaghetti. Put into a 9 x 13-inch pan (greased). Bake at 350° for 45 minutes. Spread with cheese and melt in oven. Garnish with parsley.
Cream butter, sugar, salt and flour together. Add beaten eggs, buttermilk and nutmeg. Pour into unbaked pie shell and bake at 375° for 45 minutes. Nutmeg may be sprinkled on top of pie, if desired.
In a large pan, brown ground beef; drain. Add tomato sauce, mushrooms and onion; bring to a boil. Reduce heat and simmer for 10 minutes. Prepare noodles according to package directions.
Preheat oven to 450°. Mix baking mix, cheese and water. Drop by large spoonfuls onto greased baking sheet. Bake for 8 to 10 minutes. After baking, while hot, brush with melted butter, mixed with the parsley, garlic and Italian seasoning. Serve hot. Makes about 12 biscuits.
Heat soup to boiling. Reduce heat and melt in cheese. Add green chiles. Pour into bowl and let cool for one hour. Great for dipping fresh vegetables or tortilla chips. For hotter dip, use Velveeta jalapeno cheese.
Place the flour, baking powder, baking soda and salt in a bowl. In another bowl, cream the shortening and sugar until light and fluffy. Beat the eggs and add to the creamed mixture. Mash the bananas (3/4 cup banana pulp) and mix with the sour milk and vanilla. Add the banana mixture alternately with the dry ingredients. Mix well. Pour the batter into 2 greased 9-inch round layer pans or a 9 x 13-inch pan and bake 1/2 hour at 375° for the round pans and 40 minutes at 350° for the 9 x 13-inch oblong pan.
Cut English muffins in half. Set aside. In large bowl mix together olives, cheese, onions, mayonnaise and salt. Spread mixture evenly over 12 muffin halves. Place on baking sheet. Broil 3 to 4 minutes or until cheese is bubbly and melted. Cut in half before serving. Garnish with parsley sprigs.
You will need 1 (8 x 20 x 3-inch) pan with cover.
Cut sweet potatoes in half crosswise. Cook in boiling water to cover, for 10 minutes. Drain and cool. Cut crosswise into 1/2 inch slices.
Mix together flour, sugar, cocoa, salt and baking soda. Combine shredded zucchini, vanilla and oil. Mix with dry ingredients. Add nuts. Spread into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes. May frost or serve as is. Very good!
Combine all ingredients, mixing well. Place in a greased 5 1/2 cup ring mold. Bake in preheated 350° oven for 45 minutes. Unmold and serve on platter with cooked peas in the center. This makes a very pretty vegetable to serve with chicken, fish or beef. You may make the ring and freeze. Reheat, fill with peas and serve immediately.
Pack first four ingredients in bottom of 9 x 13-inch pan. Add vanilla ice cream. Keep frozen until ready to serve.
Heat oven to 350°. Cut fish into serving size pieces. Arrange in greased baking dish. Sprinkle with parsley, basil, oregano and pepper. Top with spaghetti sauce, then sprinkle with cheese. Bake for 20 to 25 minutes or until fish flakes easily at the thickest part.
Cream the margarine and sugar together. Add eggs and vanilla. Add dry ingredients. Drop onto cookie sheet and bake at 350° for 10 to 12 minutes. Yields 8 dozen.
Cream together eggs, sugar and oil. Sift together flour, baking soda, baking powder, and cinnamon. Add alternately with baby food. Bake at 350 degrees for 35 minutes. For icing, combine cream cheese, powdered sugar, vanilla and butter or oleo.
Combine vinegar, sugar and salt in saucepan, stirring until sugar dissolves. Bring to a boil. (If you desire, add ajinomoto when liquid becomes clear.) You can make a larger "batch" at a time and keep it on hand, making it handy to make sushi, inari, maze-gohan, California roll, etc., frequently. The "su" is also very good to make "sunomono" or for other salads.