HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place apples in 10 x 6 x 2-inch baking dish. In small mixing bowl, combine sugar and cinnamon; set aside 1 teaspoon of mixture. Stir cornstarch and salt into remaining sugar mixture and mix well. Sprinkle evenly over apples in dish.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Mixing lightly, add dry ingredients (mix together). Stir in nuts and/or raisins. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans and bake at 350° for one hour.
In large kettle, cook chicken in water until tender. Cook broth and skim off fat. Bone the chicken and cut into bite size pieces; return to kettle along with remaining ingredients. Simmer, covered, for at least 1 hour or until vegetables and barley are tender. Remove bay leaf. Makes about 1 1/2 quarts or about 5 servings.
Mix tomatoes, onion, hot peppers and bell peppers in large container and sprinkle with salt. Cover with ice. Let stand 1 hour, then drain. Mix vinegar and sugar in large pan. Add drained tomato mixture. Bring to a boil. Fill hot jars and seal. Do not cook. Add spices, if desired. Very good in about 2 weeks.
Place frozen hash browns in a 13 x 9-inch pan. Pour 1 stick melted margarine over frozen potatoes. Mix together sour cream, onion, soup and cheese. Spread over potatoes. Top with cornflakes, then pour 1 stick melted margarine over topping. Cook at 350° for 1 hour and 15 minutes.
Combine soup, onion and sour cream. In a 9 x 13-inch baking pan add peeled and sliced potatoes about 1 inch thick. Spread with soup mixture. Sprinkle cheese on top. (How much cheese depends on how cheesy you want it.) Add cracker crumbs on top, then drizzle with melted butter. Bake at 350° for about one hour.
Cook broccoli and onions in boiling water with 1/2 teaspoon salt for 3 to 4 minutes. Drain. Melt butter and mix with stuffing mix. Layer in casserole with undiluted soup. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Cook rice according to directions. Add corn and mushroom soup. Saute pimento, onions and peppers. Add to corn mixture. Put in casserole and sprinkle cheese on top. Bake about 30 minutes at 350°.
Drain fruit and chop. Mix all ingredients and let chill in refrigerator for 15 minutes. Put mixture in 2 graham cracker crusts and freeze.
Brown hamburger and onion. Add salt, pepper, ketchup and green beans. Stir well and heat through. Pour into a two quart casserole dish. Spread potatoes over the mixture and top with cheese. Bake at 350° for 30 minutes.
Beat thoroughly or mix in blender. Refrigerate. Keep on hand to cover lettuce, cole slaw or spinach.
Brush both sides of the salmon steaks with the olive oil. Sprinkle on the salt and pepper. Grill the salmon steaks with the flesh side down for 2 minutes. Turn the steaks over and spread on a thick layer of the Spinach Pecan Pesto. Grill fish for 2 to 4 minutes more, or until just done. Serves 6.
Preheat oven to 450°. Rub meat with salt and pepper. Bake uncovered for 20 minutes. Reduce heat to 350°. Dump sliced carrots, onions, garlic, cloves, celery leaves, parsley leaves and bay leaves around roast. Pour in water and consomme; cook uncovered for 2 hours. Baste frequently. Before serving, put roast on platter. Skim of fat. Work vegetables and liquid through a sieve. Serve on roast.
Combine fruits, simmer about 5 minutes, strain, cool and chill. Blend lemonade and soda and mix with fruit. Serve over ice.
Wash potatoes and rub with oil. Bake at 400° for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp. Combine mashed pulp, 1 1/2 cups cheese, sour cream, milk, parsley, salt and pepper. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake at 350° for 20 minutes.
Cut squirrels into serving pieces and coat in mixture of flour, salt and pepper. Fry in shortening. Remove from pan and add 2 tablespoons of flour mixture. Stir until absorbed and brown. Add 1 cup water to make gravy. Return meat to gravy and simmer until meat is tender, about 1/2 hour.
Preheat oven to 350°. Butter a 1-quart casserole. In a medium bowl mix half and half, cooked rice, sugar, raisins, eggs and vanilla. Pour into casserole. Place casserole in a large baking pan, fill pan with boiling water to reach halfway up side of casserole. Bake for 40 minutes. Carefully stir custard to distribute raisins; sprinkle with nutmeg. Bake 30 minutes longer or until a knife inserted 1 inch from edge comes out clean. Serve warm or cold. Makes 8 servings.
Pour pineapple in blender container. Blend for about 1 minute. Add powdered milk, vanilla and sweetener. Blend 1 minute. Add ice cubes, 4 or 5 at a time. Chop with blender.
Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil (1/4 inch) in large skillet. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes; reduce heat. Cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender. If skillet cannot be tightly covered add 1 to 2 tablespoons water. Turn chicken to assure even cooking. Remove cover for last 5 minutes to crisp chicken.
Beat margarine, peanut butter, 1/2 cup white and brown sugar until creamy. Beat in egg and vanilla. In another bowl, stir together and blend flour, baking soda and salt and gradually add to the creamed mixture.
Mix butter (softened), flour and powdered sugar and put in a 9 x 13-inch pan for crust. Bake at 350° for approximately 20 minutes.
Mix and put half in bottom of greased pan. Spread 1/2 gallon of ice cream over mixture. Sprinkle rest over top. Freeze.
Mix together. Bake at 375° for 15 to 20 minutes. Let cool completely before adding next layer.
Mix together in order given. Pour in oiled 9 x 13-inch casserole dish. Bake at 400° for 30 to 40 minutes. Double the recipe for a 9 x 13-inch casserole dish (is a lot better).
Brown ground beef, onion and pepper. Cook stewed tomatoes and noodles together. Add mushroom soup to beef mixture, then add tomatoes and noodles; add salt, pepper and cheese. Cook 30 minutes in a 350° oven.
Cream margarine and sugar until fluffy. Add eggs and beat until creamy. Roll wafers and place 1/2 of crumbs in an 8-inch square pan. Place creamed mixture on top. Spread pineapple over that. Whip cream. Add nuts to it. Place this over top of pineapple. Cover with rest of crumbs. This must stand 8 hours in refrigerator. Serves 9. Not for dieters.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine orange juice and next 4 ingredients. Stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
In medium bowl, put flours, cocoa, baking powder and baking soda. Set aside. In another bowl, blend honey, egg whites, bananas, milk and vanilla. Fold into first mixture. Spray two loaf pans. Bake at 375° for 30 to 40 minutes. Contains 136 calories, .6 grams fat and no cholesterol.
Mix ingredients. Bake at 325° for 1 to 3 hours. If too much juice, drain off and bake for additional 1/2 hour. Can be doubled very well.
Place half of bread in bottom of a shallow, buttered 2 1/2-quart casserole dish. Mix together next 5 ingredients and spread over bread cubes. Top with remaining bread cubes. Beat eggs; add milk and soup. Pour over casserole. Cover and refrigerate overnight. Top with cheese and bake at 350° for 1 hour and 15 minutes.
Mix together (whipping) the cream cheese and mayonnaise. Then add crushed pineapple, sweet cherries, maraschino cherries, orange sections and chopped pecans. Mix well.
Mix well. Drop by teaspoon in hot grease. Mix before using. Needs to rise in warm place. Do not stir anymore.
Dissolve yeast in warm water. Sift dry ingredients. Pour yeast and butter in dry ingredients. Mix until smooth. Roll out on floured board. Cut out biscuits. Put on greased pan and let rise 30 minutes. Bake at 425° for 12 minutes.
Heat butter in a large skillet; add lobster. Cook quickly over high heat for approximately 1 minute, stirring frequently. Using a slotted spoon, transfer lobster to small bowl and set aside.
Dissolve yeast in warm beer in a large bowl. Heat milk to warm and add to yeast; stir in sugar and salt. Gradually stir in 2 cups flour; stir the batter with a spoon for 100 strokes or more. Add melted butter, cardamon, orange rind and eggs and stir well. Gradually add remaining flour until 2 more cups have been added. If needed, add 1 more cup flour. Dough should be soft, but not too sticky. Turn onto board. Let rise to twice size. Rework the dough and form into 4 long strips. Braid into 2 loaves. Let raise and brush top with yolk and milk mixture. Bake until brown.
Cut chicken in 1-inch pieces and cook with onion and green pepper until chicken is done. Add remaining ingredients and simmer 20 minutes. Serves 8.
Drain pineapple and oranges. Save juice and add boiling water to make 2 cups. Dissolve Jell-O in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set (egg white consistency). Fold in oranges and pineapple, then fold Cool Whip into Jell-O mixture. Pour into a mold and chill until set.
*Combine corn meal mix and milk and water; use recipe for corn bread. Add enough liquid to mixture so it will pour easily over other ingredients.
Melt chocolate chips and butterscotch chips in double boiler. Then add peanut butter, stirring. Add pecans. Mix well. Drop by teaspoonful on waxed paper. Cool.
Put oil in big skillet. Add onions and celery. Saute for 5 minutes. Add crumbled beef. When beef is browned, add soup, rice, bean sprouts, soy sauce, salt and pepper. (If fixing early, stop here and finish later.) Pour into large casserole dish and bake uncovered for 30 minutes at 350°. Then add pea pods (thawed just enough to separate). Stir in and top with chow mein noodles. Bake uncovered another 30 minutes at 350°.
Brown hamburger, pepper and salt to taste. Drain and add Ro-Tel, soup and beans. Simmer for 5 minutes. In a rectangular pan, alternate meat and shells. First layer should be shells with last layer being meat. Cover with cheese slices. Bake at 350° until cheese is melted.
Brown meat; add onion, pepper and seasoning to taste. Remove from heat. Add rice, coarsely chopped cabbage and tomato sauce. Mix well and place in casserole dish. Pat firmly. Pour Ro-Tel tomatoes on top. Cover tightly with foil and bake at 350° for 1 hour.
Mix all together. Pour into greased casserole. Bake at 350° for 1 hour.
Put in big casserole and bake for 3 1/4 hours at 300°. For last 15 minutes, add 1 package frozen peas and parsley.
Place in 9 x 16 x 2 pan in order listed, as layers. Bake at 350° for 30 minutes or until brown. Cool before cutting.
Mix altogether. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Flatten chicken breasts. Combine melted margarine, salt, pepper, mustard and Worcestershire sauce. Dip chicken in mixture, then roll in onions until coated. Spray a 9 x 13-inch baking dish with nonstick coating. Place chicken in dish. Top with remaining crumbs and liquid. Bake at 350° for 30 minutes.
Combine sugar and cornstarch; mix well. Add salt, butter and milk; cook until warm. Add beaten egg yolks and vanilla; cook until thick. Pour over bananas and wafers in bowl. Add beaten egg whites on top and let brown just a little.
Saute onion in butter until onion is cooked. Add broccoli, soup, Cheez Whiz and rice. Stir until well mixed and bake at 350° for 30 minutes.
Sprinkle Parmesan cheese on pie crust and brown according to directions. Peel and slice tomatoes into thick slices. Alternate tomatoes and onions, sprinkling seasonings. Mix cheese and mayonnaise; put on top of tomato slices. Bake 30 to 40 minutes at 350°. Let stand 5 minutes before serving.
Cut green tomatoes into 1/2-inch thick slices; set aside. Combine flour, sugar, salt and pepper. Lightly coat tomatoes on both sides with flour mixture.
Mix all ingredients. Add the following dressing to the salad right before serving. It does not keep well, so use right away.
Cut sausage links into 1-inch lengths. Blend cheese with butter; stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon dough around each sausage, covering it completely. Arrange on ungreased baking sheet. Refrigerate for 1 hour. Bake at 400° for 10 to 15 minutes.
Place the first 4 ingredients in bowl and add boiling water. Let stand. Mix last 4 ingredients and stir in date mixture, blending evenly. Pour into buttered bread pan. Bake in a 350° oven for about 1 hour or until done.
Soften gelatin in fruit juice in heavy pot. Bring to a rolling boil; boil 1 minute. Remove from heat. Stir in lemon juice and Sugar Twin; mix well. Pour into hot, sterilized jars; seal. Jelly must be stored in refrigerator to jell. (One tablespoon of dietetic jelly may be used as a free choice.)
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges. Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften. Stir in lemonade concentrate. Heat in small saucepan over medium-high heat (or in microwave on High for 3 minutes) to dissolve gelatin. Set aside for 5 minutes to cool.
Mix all ingredients thoroughly. Store in tightly covered jar. Use 2 heaping teaspoonfuls to 1 cup boiling water.
Rinse and drain sauerkraut; squeeze out excess liquid. Line a 1 1/2 to 2-quart baking dish with aluminum foil; spray or wipe foil with cooking oil. Arrange chicken in dish. Spread sauerkraut over and around chicken. Top with cheese slices. Pour dressing over all. Cover and seal dish with foil. Bake at 325° for about 1 hour. (Cooking time may vary with size and thickness of chicken pieces.) Remove foil carefully, first lifting from far side of dish to release steam. Serves 4 to 6.
Cook squash, onions and carrots in salted water for 5 minutes. Drain. Combine soup and sour cream and add to first mixture. Combine dry stuffing mix with margarine. Spread half in large baking dish. Spoon vegetable mixture over this, then spread remaining stuffing on top. Bake at 350° for 25 minutes.
Mix first 7 ingredients until well blended. Then add remaining ingredients. Bake in loaf pan 45 to 50 minutes in 350° oven.
Slice eggplant in 1/4 inch slices. Boil until partly tender. In a large casserole dish put a layer of eggplant and a layer of tomatoes. Fill in spaces with chopped bell peppers and onions. Sprinkle with salt, pepper, garlic salt, sugar and Accent. Top with a layer of sliced Cheddar cheese. Repeat layers, ending with cheese.
Combine 1/4 cup soup and rest of ingredients (except water). Mix thoroughly. Shape into patties. Place in shallow dish and bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water; pour over meat. Bake 10 minutes more.
Mix cherry pie filling and crushed pineapple. Pour in bottom of a greased 9 x 13-inch pan. Sprinkle cake mix on top. Pour margarine over cake mix. Sprinkle with coconut and pecans. Bake at 350° for 50 minutes.
Mix ingredients well and roll into bite-size balls. Fry in about 1/2-inch oil. Drain and place in baking dishes, about 2-inches deep.
Mix all ingredients. Use Italian dressing or mayonnaise with a little mustard mixed in. Yellow squash may be used instead of or in combination with zucchini. If using fresh mushrooms in recipe, serve the same day.
Mix spices in sugar. Put spices with 2 cups water and boil 5 minutes (boil day before). Mix walnuts, eggs, flour, baking soda and whiskey. Bake at 350° for 1 hour.
Soak potato strips in cold water (change water several times until water is no longer cloudy). Drain potatoes well and spread them on paper towels. Pat dry. Remove as much surface moisture as possible. Sprinkle with salt and pepper. Bake at 400° for 20 to 30 minutes. Flip pieces occasionally to brown evenly on all sides. When they are golden brown, serve with your favorite condiments.
Mix together. Add 3 cups (or more) powdered sugar until desired consistency for frosting.
Combine eggs, flour, sugar, margarine, vanilla, milk and coconut. Mix well. Pour into 9-inch pie plate. Bake at 350° for 30 minutes.
Press crescent dough on large cookie sheet. Bake until brown (doesn't take long). Cool. After dough is cool, spread cream cheese mixture (mix cheese, mayonnaise, garlic powder, dill seed and onion powder together) on crescent dough. Add the finely chopped vegetables over the cream cheese mixture. Slice with pizza cutter and serve. Refrigerate leftovers.
Bring chicken broth to a boil in a Dutch oven. Add chicken, corn, salsa and carrots. Bring to a boil again. Reduce heat to simmer and cook until carrots are tender. Makes 8 servings.
Mix all ingredients together in large baking dish at 350° for 1 hour. Fifteen minutes before removing from oven, sprinkle top with grated Cheddar cheese.
Mix vanilla ice cream and cinnamon in a large bowl until blended. Spread evenly over bottom of an 8-inch spring-form pan. Sprinkle with crushed cookies. Spoon coffee ice cream on top; press into an even layer with back of spoon. Cover and freeze at least 5 hours, or wrap airtight and freeze up to 1 month. Makes 12 servings.
In a 4 to 5-quart Dutch oven, brown beef. Add onions and garlic; cook until onions are transparent. Add herbs, salt, tomatoes, tomato sauce and chili powder. Simmer about 1 hour, stirring occasionally. Blend flour and water and add to mixture. Stir well and cook 20 minutes. Add beans. Add cayenne pepper if hot chili is desired. Cook 10 minutes. Serves 6 to 8.
Brown beef. Add onion, tomatoes, catsup, steak sauce, pepper and parsley. Simmer for 30 minutes. Combine this with the macaroni in a large casserole dish. Gently spoon mushroom soup on top; sprinkle with cheese. Bake for 30 minutes at 350°.
Soften cream cheese in microwave. Add crushed pineapple, 1/2 of pecans, seasoned salt, chopped peppers and onion. Mix and cover. Set in fridge several hours. Take out and form a ball on waxed paper. Cover with pecans. Refrigerate until use. Will keep a long time in fridge. Serve with crackers.
Break up beef in Dutch oven or kettle; add onion, garlic, green pepper and celery. Cook, stirring frequently, until beef is brown and vegetables are tender. Add tomatoes, tomato sauce, chili powder, sugar, ajinomoto, salt, bay leaf, oregano, basil and hot sauce. Cook over moderate heat for 30 minutes. Add kidney beans; cook 15 minutes longer. Yield: 8 servings.
Mix all ingredients together. Pour into greased and floured loaf pans. Bake at 350° until toothpick comes out clean when inserted into middle.
Add flour to butter and blend in milk until smooth. Combine sauce with crab meat. Put in casserole and sprinkle with crumbs and cheese. Bake at 350° until hot, crumbs brown and cheese melted.
Flatten chicken slightly. Coat with 2 tablespoons cheese and then flour. In a skillet, cook chicken in oil over medium heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms and onions until soft. Add tomatoes; cook uncovered over medium heat until thickened. Spoon over pasta or rice. Serves 4. Cook 25 minutes.
Cream oleo and sugar, blending well. Add egg, vanilla, flour and potato chips. Drop by teaspoons on an ungreased cookie sheet. Bake at 350° for 20 minutes. Sprinkle with powdered sugar while warm.
Dissolve yeast in warm water. Stir in remaining ingredients. Beat 20 strokes, then let rest 10 to 15 minutes.
Mix all ingredients and divide into three balls. Wrap in Saran Wrap and refrigerate until firm. Roll in finely chopped nuts.
Remove shells and veins from shrimp. Rinse. In a saucepan, combine beer, Tabasco, salt, mustard, vinegar, onion, honey and bitters. Bring to a boil and simmer about 1 minute. Add only enough cleaned shrimp as will be covered by the liquid mixture. Return the mixture to a boil and then simmer 2 to 5 minutes, depending on the size of the shrimp. Remove shrimp from the liquid. Add remaining shrimp and repeat the cooking procedure.
Mix the flour, baking powder, soda, salt and chopped nuts well together. Set aside. Melt butter and remove from heat. Add brown sugar and mix well. Cool slightly. Add egg and vanilla; blend. Add flour mixture a little at a time. Mix well. Spread in a greased 9 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes. Cool and cut into bars.
Mix all together except zucchini. Add the zucchini. (It is more moist if you will use a food processor.) Place in 2 greased loaf pans. Bake at 325° for 1 hour or until toothpick comes out clean.
Mix together first 3 ingredients. Stir in next 2 ingredients. Sift together last 5 ingredients and stir in. Mix well. Chill at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Bake approximately 8 to 10 minutes in 425° oven, until almost no imprint remains when touched with finger. (Cool and frost.)
Melt butter and pour into pan. Sprinkle graham cracker crumbs and pat down. Sprinkle chips, coconut and pecans and then pour milk over the top. Bake at 350° for about 20 to 30 minutes. Let cool and cut. They can be refrigerated.
Place all ingredients into very large bowl and toss with a vinegar and oil based salad dressing. Chill before serving. Make 75 servings (1/2-cup per serving).
Preheat oven to 400°. Mix soup, vegetables and chicken in 9-inch pie plate. Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.
Coat a small, nonstick skillet with vegetable cooking spray and place over medium-high heat until hot. Add onion and green pepper; saute until tender. Transfer to a large saucepan. Add water and tomatoes, stirring well; bring to a boil. Stir in rice and chiles. Bring to a boil.
Chop finely the tomatoes, cucumbers, onions and mint leaves. Combine all of the ingredients in large bowl. Chill to serve. Serving Size: 12. Preparation Time: 0:30.
Mix cream cheese and 2 tablespoons butter (reserve 1 tablespoon). Add next 6 ingredients and mix well. Separate rolls into 4 rectangles. Spoon 1/2 cup chicken mixture into center of each rectangle. Pull 4 corners of dough to top center of mixture. Twist and seal edges well. Brush tops with reserved butter and sprinkle with crouton crumbs. Bake 20 to 25 minutes at 350° on ungreased cookie sheet until golden brown. Serves 4.
Separate egg yolks from whites, reserve whites. Beat yolks and add other ingredients. Mix well and place in saucepan. Cook until thick, not too thick. Pour into crust and bake at 350° for 15 minutes or until crust is brown.
Combine first 9 ingredients and bring to a boil, then simmer for 1 hour. While sauce is simmering, prepare the meat. Brown 2-inch pieces of cubed chuck steak in a frying pan. Brown 3 to 4-inch pieces of Italian sausage. Add both meats to sauce and continue to simmer for another hour. Add prepared meatballs and then simmer 1/2 hour more.
Mix ingredients together. Heat to boiling, stirring steadily. Lower heat and simmer for 10 minutes.
In a mixing bowl, cream shortening, peanut butter and brown sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Fill paper-lined muffin tins with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22 to 24 minutes or until toothpick inserted at an angle comes out clean. Yield: 16 cupcakes.
Dissolve yeast in water. Add sugar, salt and 1/4 cup flour. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth and place in refrigerator. Cut off amount needed 2 hours before baking. Make into rolls and place in greased pan. Cover and let them rise 1 1/2 to 2 hours. Bake at 400° for 12 to 15 minutes. Makes 4 dozen rolls.
Mix all together and bake at 375° for 30-40 minutes to cook onion. Sprinkle grated parmesan on top after baking.
Combine all ingredients. Chill several hours before serving. Serves 4 to 6.
Heat oven to 425°. Empty the frozen squash into ungreased casserole. Cut 2 tablespoons butter into pieces and dot the top of the squash with the pieces. Sprinkle with 1/2 teaspoon salt. Cover. Bake in 425° oven 30 minutes. Remove from oven and stir in 2 tablespoons minced onion. Cover and bake 10 minutes.