HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare apples; core apples. Slices should be cut very thin. Use a large salad bowl; add sugar and cinnamon. Put bottom pie shell in pie plate (stoneware works best); mound up apples. Dot with butter. Stretch top pie shell to cover and seal edges. Cut an "A" in top to let steam out. Put tinfoil under pie -- VERY JUICY. Bake at 425° for 50 to 60 minutes. (If outer edge starts to get too brown, cover with tinfoil.)
Mix cream cheese, chopped onions and 2/3 of ham, pepper, Accent and Worcestershire sauce. Mold into ball and chill. Before serving, roll in rest of ham.
Saute garlic in olive oil in a large nonstick skillet until tender. Add water mixing well. Add bread crumbs, tossing to coat; remove and discard garlic. Spread bread cubes evenly on a baking sheet and bake at 325° for 25 minutes or until golden brown.
In double boiler, combine milk, mace and lemon peel. Let simmer 7 minutes. Add crabmeat, butter and half and half, stirring carefully. Heat over boiling water for 15 minutes. Season to taste. Remove lemon peel and add cracker crumbs. Stir in sherry and serve. Serves 6.
In a pot melt butter. Add oregano, thyme, garlic and asparagus. Simmer 10 minutes. Add flour, salt and pepper and mix thoroughly. Cool 2 minutes, then add broth. Stir and simmer until thick. Add wine and milk and allow to come to boil. Remove from heat. Serves 6 to 8.
Grate cranberries, apple and orange. Add nuts and sugar to taste. Prepare Jell-O. Stir in fruits and nuts. Chill until firm.
Blend first 3 ingredients together. Put in 2-quart baking dish. Bake 8 minutes at 350°. Cool. Mix Dream Whip, cream cheese and 1/2 cup sugar together. Spread on pretzel base.
Combine all ingredients in a large mixer bowl. Blend well, then beat at medium speed for 2 minutes. Pour into a greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack.
Put all ingredients in a bowl and mix well. Use it to stuff the cavity of fish or spread it between fillets of fish.
In a large pot, brown onion and butter. Add potatoes, ham, carrot, salt, pepper, and dill weed. Cook on low heat until potatoes are creamy, about 45 minutes. Stir in milk and parsley, continue to cook. When mixture is heated through, stir in instant potatoes. You can add more or less instant potatoes depending on what constancy you like your soup.
Shake flour in a Brown-in-Bag. Mix other ingredients. Put turkey breast in bag and pour sauce over. Close bag, cut slits in top of bag and bake 5 hours in 300° oven. Serve with plenty of the sauce.
Saute mushrooms in margarine until tender. Add flour, stir until smooth. Add milk and seasonings. Cook until thickened, stir constantly. Remove from heat. Blend 1/2 of sauce with chicken and remaining half with spaghetti. Bank spaghetti round edges of shallow greased baking dish.
In a 3-quart saucepan coated with cooking spray, saute onion over medium heat until tender. Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until heated through. Serves 6.
Sift flour into 4-quart mixing bowl; add baking powder, salt and cinnamon. Mix fruit and nuts into flour mixture until well coated. Set aside. Cream butter; gradually add 2 1/4 cups sugar and beat until creamed. Add eggs (beat well after each). Add extracts; mix well. Pour into 10-inch tube pan, lined with heavy-duty foil. Fill pan 2/3 full. Bake at 275° for 2 hours and 45 minutes to 3 hours. Half hour before cake is done, brush top with honey. Return to oven to finish baking. Cool completely. Wrap tightly with foil and store in cool place for several weeks.
Dissolve yeast in warm water. Mix shortening into dry ingredients. Add yeast and buttermilk, cut like biscuits and fold over. Dip each one in melted butter. Place in a bread pan. Bake at 470° for 15 minutes or until golden brown.
Cut each potato lengthwise into 8 wedges. Combine olive oil and Creole seasoning in a zip-top plastic bag. Add wedges. Seal bag and shake to coat. Arrange wedges, skin side down, in a single layer on a baking sheet coated with vegetable cooking spray. Bake at 450° for 20 minutes or until golden brown.
Boil rhubarb and sugar 10 minutes; add jello and stir well. Can and seal or freeze.
Cut margarine into cake mix until it resembles pie dough (crumbly). Add beaten eggs and water. If mixture is too thick, add another tablespoon of water. Drop on greased cookie sheet and flatten with the bottom of a glass that has been dipped in water and then sugar. Bake at 350° for about 10 minutes.
Place cocoa and milk over low heat and stir until chocolate is melted and mixture is smooth. Stir in sugar, corn syrup and salt. Cook until a soft ball is formed when portion is dropped in cold water. Remove from heat and add butter. Cool without stirring until lukewarm and add vanilla. Beat until thick and glossy, stir in pecans and spread in a buttered dish.
Combine milk, egg and chicken in a large bowl. Chill 1 hour. Mix flour, salt and pepper in a medium bowl. Coat chicken with flour mixture. Shake off excess. Cover the bottom of a large frying pan with bacon. Place chicken on top of bacon. Cook, uncovered, over medium-low heat for 50 minutes until chicken is tender. Drain on paper towels. Sprinkle with any loose bacon.
Mix cheeses together. Heat soups, broth and chiles together. Layer in greased casserole dish: 1/2 soup, 1/2 tortillas, 1/2 chicken and 1/2 cheeses. Repeat. Bake at 350° for 45 minutes. Let set 5 to 10 minutes before serving. Top with sour cream. Serve with a tossed salad.
Mix all ingredients until very smooth (butter and cheese should be softened). Spread on English muffins; cut into quarters. Bake at 375° for 7 to 10 minutes.
Brown beef; drain. Combine beef, green beans, soup, water, salt, garlic and pepper. Pour into a casserole. Combine mashed potatoes and 1/2 can onion. Spoon potato mixture in a mounded ring around top outer edge of casserole. Bake, uncovered, at 350° for 25 minutes. Top potatoes with cheese and remaining onions and bake 5 minutes longer. Serves 6.
Remove stems and slit peppers lengthwise, rinse in cold water to remove seeds. Lay out to dry on paper towels. Stuff with cheese. Pat sausage into thin patties and wrap around cheese stuffed peppers. Put on cookie sheet (seam side down). Bake at 450° until sausage is cooked (about 20 minutes). Drain and set aside to cool. Roll out each biscuit (may need two). Place a sausage pepper in each one and roll up making sure completely covered. Bake at 450° turning frequently until browned. Cool. Serve with sour cream and guacamole.
Combine onion, broth and garlic. Cook until onion is translucent. Add remaining ingredients, except beans and macaroni. Cook about 10 minutes until carrots are tender. Then add beans and macaroni. Heat. Can top with Parmesan cheese.
Melt butter. Cook garlic, green pepper, parsley and mushrooms until soft. Add flour. Stir until smooth. Stir in broth. Add cream. Cook until bubbling. Add wine, salt, pepper, nutmeg, pimentos, chicken and cooked spaghetti. Turn into 12 x 7 x 2-inch baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Melt margarine in deep baking dish. Pour in fruit. (If peaches, add 1 teaspoon almond flavoring). In a small bowl mix flour, sugar, baking powder and salt. Add milk. Stir well. Pour batter, which will be thin, over top of fruit. Do not stir!! Bake at 350° for approximately 30 minutes or until brown.
Preheat oven to 375°. Melt 1/3 cup chocolate chips. Grease 2 (9-inch) layer pans. Combine coconut, butter and walnuts. Let cool. Stir in chocolate chips. Set aside. Mix flour, soda and salt. Cream butter in large bowl. Gradually add sugar and cream until fluffy. Add eggs, one at a time. Blend in melted chocolate and vanilla. At low speed add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Pour into pans. Sprinkle tops with coconut-nut mixture. Bake until knife inserted comes out clean, about 30 to 40 minutes. Mix Cool Whip and cream cheese. Fill between layers, around sides. Mound around outer edge of top layer. Refrigerate.
Microwave butter in pie plate until melted. Mix in crumbs and Equal. Press onto bottom and around sides of pie plate. Microwave on Full power 1 1/2 to 2 minutes, or until crumbs are hot enough to set crust. For conventional oven, bake crust at 350° for 15 to 20 minutes.
Mix cake mix, butter and 1 beaten egg well. Spread in a 9 x 13-inch greased and floured pan. Dough will be stiff. Mix together 2 beaten eggs and cream cheese, along with confectioners sugar. Pour over first layer and bake for 40 to 45 minutes at 325°.
Combine all ingredients except avocado in large bowl. Mix well. Refrigerate 3 to 4 hours or overnight. Remove from refrigerator at least 1/2 hour before serving. Add diced avocado just before serving. Mix well with large wooden spoon. Perfect accompaniment for swordfish with avocado sauce. Serves 4.
For a large blender, combine all ingredients in blender jar. Whip until smooth. For a small blender, combine 1/2 of the ingredients.
In a skillet, saute onions in the oil along with the sausage until some browning occurs. Add the next five ingredients and simmer 20 minutes. Mix the sausage and tomatoes with the steaming hot noodles. Sprinkle with Parmesan cheese (optional). Serves 4.
Bake cake mix according to directions in a 9 x 13-inch cake pan; let cool. Blend cream cheese and milk; add pudding and blend until thick. Spread over cake. Spread drained crushed pineapple over pudding mixture. Spread Cool Whip over top and sprinkle with nuts. Best if refrigerated overnight.
Heat cherries and their juice to boiling. Remove from heat and add gelatin. Add pineapple, with its juice. Stir. Pour in Coke and nuts. Cool. Pour in dish or mold. Refrigerate.
Combine all ingredients in a saucepan; bring to a boil. Use on ribs, pork chops or pork roast. Yields about 1 1/2 cups.
Soak the bread in milk so it is thoroughly wet. Drain well, squeezing it gently to remove most of the milk (you want the crumbs moist but not dripping). Combine the crumbs with the ground meat, egg, minced parsley, nutmeg, and salt and pepper to taste. Knead the mixture well. Then shape into as many balls about an inch in diameter. If you like, roll them in bread crumbs (optional). Set a large skillet to heat with oil, and add the meatballs. Cook, stirring, over medium heat until they are browned on all sides, then pour in half cup or slightly more milk. Partially cover and simmer the meatballs until they are done and the sauce is considerably thickened. Serve, spooning the sauce over the meatballs, with salad, spinach, mashed potatoes or pasta.
Mix all ingredients, except club soda and orange slices, in a large pitcher. Float orange slices in the pitcher or glasses. Chill for at least 2 hours before serving. Add club soda when serving.
Mix all ingredients and put in buttered casserole dish. Bake at 325° for 50 to 60 minutes.
Mix together the cucumbers, green pepper, sweet onion and salt. Let stand for 3 hours. Drain well.
Brown meat in skillet over medium heat. Drain fat and set aside. Blend next four ingredients until smooth. Stir in meat, cheese, onion and pepper. Turn into pastry shell. Bake until golden brown on top and knife inserted in center comes out clean.
Combine sugar, peanuts, syrup, water and salt; cook on high until it becomes to good boiling point. Turn down to medium heat (3 or 4 from high) and cook for 10 to 12 minutes. Be sure not to overcook. Turn back on high and get real hot; pour soda in, stirring constantly. Pour on well buttered cookie sheet. Take a knife and pull to make thin candy.
Preheat oven to 350°. In medium saucepan over low heat, melt chocolate with margarine. Stir in sweetened condensed milk, hot water and eggs. Mix well. Remove from heat. Stir in remaining ingredients. Pour into prepared pastry shell. Bake 40 to 45 minutes or until center is set. Cool slightly. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.
Let cheese reach room temperature. Using a mixer, blend cheeses until smooth and creamy. Add Worcestershire sauce and onion; mix well. Chill. Shape into balls. Sprinkle chili powder or paprika over balls. Serve with crackers. Yield: 2 (2 pound) balls.
In large bowl, combine pasta, onion, red pepper, corn, chilies, jalapeno and cilantro or parsley. In small bowl, whisk together salad dressing, chili powder and cumin. Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes to blend flavors before serving.
Drain salmon and set aside 2 tablespoons of liquid. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to liquid. Stir until dissolved, then add to salmon mixture. Form patties by hand and fry in hot oil until golden (about 5 minutes). Serve with lemon quarters. When you're tired after a long day at work, this is a quick way out of the kitchen.
Whisk together French vanilla and cheesecake puddings with 2 cups milk. Add other ingredients, mix well and refrigerate.
Mix first 4 ingredients together. Sprinkle with salt, pepper and garlic salt. Place in 1-quart buttered casserole dish. Pour melted butter on top. Bake at 350° for about 1 hour.
Preheat oven to 375°. Slice squash in half lengthwise and scoop out the seeds. Bake it face down on buttered tray for about 30 minutes or until easily pierced by a fork. Cool. Scoop out insides. While squash bakes, saut the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2-quart casserole. Top with lots of grated Parmesan. Bake, uncovered, about 40 minutes.
Chill one hour. Bake at 375° for 12 to 15 minutes.
Divide eggs. Beat eggs whites until stiff. Combine egg yolks, sugar and lemon rind at high speed for 3 minutes. Add remaining ingredients except egg whites. Mix together. Fold in egg whites. Bake 1 hour at 325° to 350° in a spring form pan. Can be served warm or cold.
Saute chicken, mushrooms and garlic in oil 2 to 3 minutes. Add all remaining ingredients, except rice. Bring to a boil. Stir in rice and let stand 5 minutes, covered.
Combine hamburger meat, onion and green pepper. Fry in a pan until meat is well done. Cook noodles in salted water; drain and rinse. In a baking dish, put meat mixture, noodles, corn, soup, salt and cheese. Mix well. Add some water so mixture will be moist. Bake at 350° for 40 minutes or until heated through.
Steam vegetables until crisp-tender. Melt soup and cheese together and pour over vegetables. Mix and pour into casserole, top with onion rings. Bake at 350° for 30 minutes.
In a large bowl, combine cooked Success rice, 1 egg and 1/3 cup Parmesan cheese. In another bowl, combine 1 egg, Mozzarella, Ricotta, 1/3 cup Parmesan and parsley. In a large skillet, brown beef, stirring to break into bits; drain. Add sauce and oregano; heat. Evenly spread half rice mixture into an 11 1/2 x 7 1/2 x 2 1/2-inch greased baking dish. Top with half cheese mixture and meat mixture. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake at 375° for 20 minutes, or until hot. Serves 8.
Brown beef and onion and drain fat. Drain and cut up tomatoes, reserving juice. Add water to juice to make 2 1/2 cups liquid. Add tomatoes, liquid, rice and taco seasoning to beef in skillet. Stir. Bring to boil. Reduce heat; cover and simmer unti liquid is absorbed (about 25 minutes). Stir occasionally. Top with shredded cheese and lettuce before serving.
Mix soda and buttermilk, whip with a fork; set aside. Cream sugar, shortening and oleo. Then add salt, nutmeg, vanilla and eggs. Add half of flour then half of buttermilk, other half of flour then other half of buttermilk. Roll and cut out. Bake at 375° until light brown, about 8 minutes.
Slice potatoes into thin pieces; put into skillet with some oil. Fry until crisp around edges. Add the roast beef and mushrooms soup; cook until hot. Add seasoned salt to taste.
Mix all ingredients except the blueberries together. Add the blueberries. Bake 20 minutes at 400°. Makes 12 muffins (if oven is too hot, turn down to 375°).
Mix all ingredients. Place in 2 1/2-quart casserole dish. Bake at 350° about 30 minutes. (To minimize spicy taste, use Cheez Whiz without peppers.) Prepare Rice-A-Roni according to package directions.
Place a layer of graham crackers in a baking dish. Add a layer of bananas, sliced and 1/2 mixture which has been cooked until thickened. Then repeat with another layer of graham crackers, bananas and remaining mixture. Beat 4 egg whites until stiff, add 3 tablespoons sugar, pour on top of pudding and set in oven to brown.
Cook lentils; drain. Mix all ingredients together. Bake at 350° for 45 minutes.
Into large mixer bowl, sift flour, sugar, baking powder and salt. Make well in center; add egg yolks, orange rind and juice and reduced-calorie mayonnaise. With mixer at medium speed, beat until smooth. In large bowl with mixer at high speed, beat egg whites and cream of tartar until very stiff peaks form. Fold flour mixture into egg whites until well blended. Pour into ungreased 10 x 4-inch tube pan. Bake at 325° for 60 to 65 minutes or until cake springs back when lightly touched. Invert pan over funnel. Cool completely. Remove from pan. Makes 16 servings, 180 calories each.
Mix Jell-O and hot water. Set aside to cool. When cool, combine remaining ingredients. Add Jell-O. Blend well. Bake in greased tube pan at 325° for 1 hour, 10 minutes. Prepare 1 cup 10x sugar and 1/4 cup fresh lemon juice. Pour over cake as soon as removed from oven.
Mix and roll into 3 to 4 cheese balls, then roll in chopped pecans. Wrap in wax paper, then foil. Freezes well. Enjoy!
Brown hamburger and onion; drain and set aside. In saucepan, mix soup, milk, cheese and taco seasoning. Simmer until cheese melts. Add hamburger and onion. Heat and serve with tortilla chips.
Cook sugar, syrup, peanuts, water and salt. In heavy pan, cook 8 to 10 minutes, until peanuts nearly stop popping and lose whiteness when opened. Remove from heat. Add baking soda. Stir fast and pour immediately. Cool and crack.
Bring cheese to room temperature. Add all ingredients, mix well. Roll into 3 balls. The balls can be rolled in nuts or decorated with black olives and pimentos.
In large mixing bowl, combine butter and cream cheese. Beat with mixer. Add half of the flour, the 2/3 cup sugar, 1 egg, baking powder, vanilla and almond extract. Beat until combined. Beat or stir remaining flour; divide in half. Cover and chill for 1 to 2 hours or until firm. On lightly floured surface, roll 1 portion at a time to 1/4 inch thickness. Using cookie cutters, cut in desired shapes. If desired, decorate before baking. Bake in oven for 8 to 10 minutes at 350°. Makes 32 cookies.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through.
Scald milk. Melt butter and blend in cornstarch, sugar and salt. Gradually add milk to melted butter mixture. Cook mixture until fairly thickened. Remove from fire; add gradually to beaten egg whites. Stir in vanilla. Pour into baked 9-inch pie shell and bake in 350° oven for 5 minutes. When cool, top with whipped cream. Garnish with chopped nuts.
Mix in saucepan the 2 tablespoons brown sugar, paprika, salt, mustard, chili powder, pepper, Worcestershire sauce, vinegar, tomato juice, catsup and water. Simmer until slightly thickened (about 15 minutes). Add Open Pit, 1/3 cup brown sugar and honey.
Pour dressing over chicken. Refrigerate 1 hour to marinate. Drain. Place chicken on a greased rack of grill or on rack of broiler pan. Grill over medium coals or broil 5 to 7 inches from heat for 6 minutes on each side or until tender.
Preheat oven to 325 degrees. In a large bowl, beat egg yolks with condensed milk, using wire whisk. Stir in lime juice and food coloring. Pour into pie crust and bake for 40 minutes. When cool, top with Cool Whip. Refrigerate until ready to serve.
Melt butter in 13 x 9 pan. Mix other ingredients and pour into pan with butter. Bake 25- 30 minutes at 375 (or 350 for glass pan).
With a sharp knife, very thinly slice lemons crosswise. Discard end slices and seeds. Put lemon slices into a large bowl or sturdy pitcher. Add the sugar. With a wooden spoon, stir until the sugar is dissolved. Let lemon-sugar mixture stand 10 minutes. Add ice and 6 cups cold water. Stir until very cold. Add lemon slices. Serve.
Saute 3 vegetables in part of bacon grease. When done, pour over rice (using as much of the bacon grease as desired). Add the chopped chicken and the bacon.
Brown ground beef, onion, salt and pepper in medium saucepan. Stir in rest of ingredients, except Doritos. Heat oven to 350°. Layer bottom of 13 x 9-inch baking pan with tortilla chips. Then spoon 1/2 meat mixture and 1/2 cheese. Repeat. Bake 1/2 hour.
Melt butter in baking dish. Stir in thyme, paprika, salt and pepper. Dredge chicken in flour, then swish each piece in butter until well coated. Arrange them in the dish and bake at 400° until browned (30 to 45 minutes). Reduce heat to 350°. Add wine and mushrooms. Cover with foil and bake about 30 more minutes. Serve with rice.
Beat egg yolks. Mix with all dry ingredients. Add milk and vanilla and pour in pie shell. Bake at 350° for 25 to 35 minutes.
In covered pan, cook on medium heat 3 minutes. Then add 2 tablespoons vinegar. Good on fish sandwiches.
Pare radish and slice thinly crosswise. Work lightly with 1 1/2 teaspoons salt. Rinse once and drain. Boil shrimp, shell and cut lengthwise into halves. Pound the heads of the shrimp and extract the juice using the water in which the shrimp were cooked. Fry pork until brown. Remove from pan and saute garlic, onion and tomatoes. Add shrimp and 1/2 teaspoon salt and cook 3 minutes. Add cooked pork and shrimp liquid. Cook 2 minutes, stirring constantly. Add drained radishes. Cover and cook about 10 minutes. Add vinegar and pepper. Bring to a boil and remove from heat. Serve hot as appetizer.
Spread rice evenly in buttered casserole pan. Sprinkle 1/4 of the dry onion soup on rice. Place chicken on rice. Sprinkle with remaining onion soup and pepper to taste. Blend well the mushroom soup, chicken gumbo soup and water. Pour over chicken and rice. Dot with margarine and cover with foil. Bake 2 hours at 325°.
Toss together cabbage and apple. Pour on dressing and toss to coat evenly.
Dissolve jello in 1 1/2 cups boiling water. Add 1/2 cup cold water. Let set in refrigerator until slightly firm. Stir in all other ingredients and let congeal.
Cook macaroni according to directions. Drain. Arrange in shallow, buttered baking dish. Melt butter in saucepan, blend in flour and stir in milk slowly,. Bring to a boil (do not burn). Add salt and pepper and 1/2 cheese, diced. Stir until melted. Scatter other half of cheese over macaroni. Pour sauce over all. Sprinkle crumbs over top. Bake at 350° for 30 minutes.
Separate eggs. Put egg whites in the refrigerator. Beat yolks until blended well. Mix sugar and cornstarch. Add to egg yolks. Stir in the milk. Cook until this comes to a boil, stirring constantly. (It takes a long time.) Let cool. Add vanilla.
Mix bread crumbs, artichoke juice, olive oil and lemon juice. Add mashed artichoke hearts, cheese and garlic. Pour into casserole dish; bake 20 minutes at 350°. Makes 2 1/2 quarts.
Preheat oven to 425°. Line an 8 x 2-inch round cake pan with parchment or waxed paper. Melt chocolate and butter in a small bowl place in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, cook in a microwave oven on Medium (50% power) for about 2 1/2 minutes. Stir until completely melted and smooth. Whisk in egg yolks and flour; set aside.
Remove crust from bread. Combine eggs with milk. Put melted margarine into bowl and cheese in another. Dip 1 slice bread in egg mixture and place in between 2 slices of dry bread. Cut into 4 pieces. Dip each piece in margarine, then in cheese, leaving bottom side clean. Place uncheesed side down on cookie sheet. Bake at 350° for 10 minutes. Yield: About 80.