HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Spray 8 x 8-inch pan with vegetable cooking spray. Peel, core and thinly slice apples. In a large bowl, toss apples with lemon juice, cornstarch, cinnamon, nutmeg and 1/4 teaspoon salt. Arrange mixture in baking dish. In a medium bowl, combine flour and 1/4 teaspoon salt. With pastry blender, cut in butter until coarse and crumbly. Sprinkle flour mixture over apple mixture. Bake 40 to 45 minutes until crust is golden and apples are tender. Immediately sprinkle with sweetener. Serves 9.
Blend all the above together. Put in mushroom caps. Bake until golden brown at 325°.
Combine condensed milk, lemon juice, lemon flavoring and egg yolks. Pour into pie crust. Top with Cool Whip.
Mix all together and beat 4 minutes. Pour into prepared Bundt pan. Bake at 350° over 50 minutes. Let cool 15 minutes before turning out. Sprinkle with powdered sugar.
Combine milk, eggs and mustard. In large oblong dish, layer bread, sausage, cheese and mushrooms. Pour liquids over all. Let stand overnight in refrigerator. Before baking, spread 1 can cream of mushroom soup diluted with 1/3 can of milk. Bake at 325° for 1 hour or until firm.
Mix dill weed, lemon, pepper, garlic powder and dressing mixes and shake in bag with pretzels. Pour oil and hot sauce over pretzels. Mix well. Bake at 300° for 10 minutes. Stir and bake 10 more minutes. Cool and keep in airtight container.
Simply add salad dressing mix to ground beef. Mix well. Form into 4 patties and grill or broil until done. Serves 4.
Cook chopped zucchini in water. Drain and add onions cooked in 1 tablespoon butter. Add corn, cheese, salt and eggs. Mix well. Pour in greased dish and top with mixture of Parmesan cheese, melted butter and bread crumbs. Bake at 375° for 30 to 45 minutes.
Cream the sugar and butter. Beat eggs separately. Save 4 whites for frosting. Add eggs and cream until fluffy. Sift flour and soda together. Add alternately with the milk. Add vanilla. Use Pam in cake pans or grease and flour the pans. Bake in 4 layers in moderate oven at 350°.
Dissolve jello in boiling water and add partially thawed strawberries. Add pineapple and bananas. Put 1/2 mixture into 9 x 12-inch dish and place into refrigerator to set. When set, spread sour cream over top and add remaining mixture. Place into refrigerator to set. Cut into squares.
Beat butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 1 1/2 cups chocolate chips. Roll dough into 1-inch balls; place on ungreased baking sheet. Bake in preheated 350 degree oven for 10-12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely. Microwave remaining morsels in heavy-duty plastic bag on high power for 30 seconds; knead. Microwave an additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze in drizzle over cookies. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers.
Brown in skillet beef, onion and pepper. Add remaining ingredients and heat to boiling. Reduce heat, cover and simmer 25 minutes or until rice is tender.
Mix in order given. Make into a roll and wrap in waxed paper. Chill in refrigerator overnight. Slice thin and bake at 375° for 8 to 12 minutes.
Flatten the boneless chicken with a kitchen mallet Season with lemon pepper seasoning Sprinkle equal portions of the chopped ham and cheese on 1/2 of each chicken breasts. Fold the chicken breast in half making a "sandwich", again sprinkle with lemon pepper seasoning. Place in lightly greased pan place in oven cook for approx. 30 min or until completely cooked. Remove from pan cover with hollandaise sauce. Excellent when served with new potatoes and asparagus.
Cream shortening and sugar well. Add molasses and rhubarb sauce and blend together. Sift dry ingredients together and add to first mixture. Add fruit and nuts and bake in a greased loaf pan in a moderate oven at 350° for about 50 minutes or until done.
Heat oven to 350°. Place half of the ham in a 2-quart casserole. Cover with half the potatoes and half of the onion. Sift half of the flour over; season with salt and pepper. Repeat layering ham, potatoes and onion. Season with additional salt and pepper. Sift remaining flour atop. Pour milk over all. Bake, covered, in oven for 1 to 1 1/4 hours or until potatoes are nearly tender. Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake 15 minutes more. Makes 4 to 6 servings.
Boil chicken broth and water. When boiling, add bok choy. Return to boil; cook, uncovered, for 4 minutes. Add noodles. Cook chicken. Reduce heat to medium and cook for 4 minutes. Add mushrooms and pea pods and heat through. Season to taste and serve.
Brown sausage in skillet, stirring until crumbly; drain. Combine with remaining ingredients in 9 x 13-inch casserole. Bake, covered with foil, at 375° for 40 minutes.
Dip cookies in milk one at a time. Place in a 1-inch or 2-inch deep dish. Spread Cool Whip over layer. Continue layer. For last layer, crumble cookies on top of Cool Whip. Refrigerate for 1 hour or longer.
Cook macaroni until done. Drain macaroni, then rinse in cold water. Then let drain real good. Then add all ingredients.
Add 1 cup boiling water to gelatin and stir to dissolve. Drain peaches. Use juice and enough cold water to make 1 cup, add to gelatin mixture, stir, add peaches and pour into 8-inch square dish and refrigerate for 45 minutes to 1 hour until gelatin begins to set. Then fold in freshly cut apples and banana. Chill 2 hours until set. Serves 8. Recipe can be used in many fruit and gelatin combinations.
Mix all ingredients. Roll into logs. Roll logs into powdered sugar and sprinkle with grated chocolate.
Line a 9-inch square pan with whole graham crackers. Mix pudding and milk. Allow to stand for 5 minutes. Blend in whipped topping. Spread half over crackers; top this with a layer of cherry pie filling. Add another layer of crackers. Add remainder of the pudding mixture, then top with a final layer of pie filling. Chill for 3 hours.
Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking. Combine the Ricotta, tofu, Parmesan, spinach, egg whites (beaten), black pepper, parsley and sauteed onion and garlic, mixing well. Cook the lasagna according to package directions.
Mix cream cheese and Cool Whip; pour into baked pie shell. Mix jello according to box. Mix peaches in jello and half jell. Place over Cool Whip and cream cheese; refrigerate.
Fully cook chicken; bone and put into 9 x 13-inch pan. Pour soup over chicken. Make stuffing as directed on box; spread over soup. Bake about 1/2 hour at 375° to 400°.
Combine carrot, onion and butter in a 2-quart glass measuring cup. Cover partially with plastic wrap; microwave on High 3 minutes, or until vegetables are tender. Stir in flour, bouillon granules, mustard, ginger, salt and pepper. Using whisk, blend in 2 cups milk. Cook on High 5 minutes, whisking midway through cooking. Once thickened, stir in cheese until melted. Blend in remaining 1 cup milk and beer. Microwave on 70% (Medium-high) for 2 minutes, or until heated through. Makes slightly more than 1 quart.
Boil peeled and quartered potatoes in small amount of water. When cooked, do not drain. Mash the potatoes in the water and add the farina and potato starch mixture. Mix well. While mixing mixture, bring to a boil a large pot of water. Form the mixture into balls. Stuff a few croutons in each ball as you make them. Be careful, the mixture will be very hot! Run your hands under cold water between making each ball. Place balls into boiling water until they float to the top. Remove with slotted spoon. Serve with meat gravy.
Cream butter and sugar well. Add eggs, orange juice, rind and vanilla. Mix dry ingredients. Add to liquid. Stir lightly until batter is only slightly moist but still lumpy. Fill greased 1 3/4-inch muffin tins 1/2 full. Bake at 350° for 15 minutes. Remove and dust with powdered sugar.
Melt and cool butter. Cream sugar and egg yolks. Sift cornstarch and baking powder and add to sugar mixture, alternating with melted butter. Fold in beaten egg whites. Cook on a Norwegian heart waffle iron until light tan.
Cream sugar with butter in mixer. Add eggs and flavoring. Sift flour, salt and baking powder. Fold dry ingredients into other mixture. Shape into a flat loaf on ungreased cookie sheet. Bake 18 to 20 minutes. Take out and cut into slices. Put back into oven and brown 10 minutes.
Cook broccoli according to directions. Drain. Combine cracker crumbs and margarine. Then place half of broccoli in casserole dish; top with half the cheese, then half the cracker crumbs. Repeat layers and heat until cheese melts. May be frozen and used later.
Brown ground beef, drain well and let cool. In a large bowl tear lettuce in medium pieces, and cut tomatoes in small chunks over top of lettuce. Slightly crush the taco chips and dump over lettuce and tomatoes. Add ground beef and cheese. Pour half of salad dressing over mixture. Mix all together. Add remaining dressing and mix.
Beat egg whites stiff, adding sugar and lemon juice. Add this to whipped topping. Add strawberries last.
*Use Quaker old-fashioned oatmeal, premeasured in blender until powdery.
Mix sugars, butter, vanilla and egg. Stir in oats, flour, ground almonds, baking soda, baking powder and salt. Stir in sliced almonds. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake at 375° about 10 minutes. Cool 2 minutes.
Cream together margarine and sugar. Add eggs and bananas. Sift and add soda and flour. Then add vanilla and nuts. Pour into loaf pan. Bake at 350° for 1 hour.
Tenderize meat, if desired, flour lightly and brown in small amount of oil over medium heat. Add soup mix while stirring. Cook meat to taste. (If too dry, add more oil; if too oily, add more soup mix.) Serve over fried or steamed rice. Simple, fast and unbelievably delicious!
Combine butter and flour (traditional way is to use fingers!) Add beaten egg yolks, sugar and lemon. Roll out on floured board to 1/4-inch thickness. Brush with egg white and sprinkle on colored sugars or other decorations. Bake for 30 minutes in 350° oven.
Roll in balls (size of quarters); chill or may be frozen until ready to bake. Bake at 350° for 20 minutes on foil lined cookie sheet.
Melt 1 stick of margarine in deep dish or pan. Make batter of sugar, flour and milk. Pour batter into pan or dish. Pour cherries on top of batter. Do not stir. Cook for 40 minutes in 375° oven. Do not open oven for at least 30 minutes of cooking time.
You can saute spinach, chard or beet greens without pre-boiling; just saute them as below for about 5 minutes or until wilted. Serve with fresh lemon wedge or about 1/2 cup mushrooms (optional).
Melt butter in skillet. Add flour and stir until smooth. Add onion and brown lightly. Add spinach, eggs, cheese, salt and pepper. Cook and stir together for at least 5 minutes.
Preheat oven to 350°. Scoop out most of soft inside of rolls and butter generously. Saute pepper and onions in small amount of butter. When glossy, add all other ingredients. Mix until cheese is melted. Fill rolls with mixture. Do this early since this is better if left to stand, 2 to 3 hours before baking. Bake at 350° for 20 minutes before serving.
Heat frosting on low until it is liquid. Remove from heat. Dip pretzels into the frosting with your fingers. Then place them on waxed paper. Let dry for 8 hours.
Mix ingredients together. Mash and slice lemons and rinds. Pour ingredients over pork chops. Cook in oven about 1 hour at 350°.
Cook onions and ground beef. Drain off fat. Add oil, tomatoes, chili powder, salt, eggs, red pepper, mango, corn, corn meal and milk. Mix well. Pour into a 9 x 13-inch pan (greased). Bake at 350° for 45 minutes.
Arrange chicken breasts in 1 1/2 qt. microwave-proof casserole. Combine remaining ingredients; blend well. Pour over chicken. Cover with plastic wrap. Cook on High 10 minutes. Rearrange chicken. Cover and cook on High 10 to 12 minutes, or until chicken is tender. Let stand 5 minutes before serving. 2 - 4 servings.
Put rice (uncooked) in bottom of greased roaster. Cover with soups, mixed together with milk. Put chicken pieces on top of this mixture and sprinkle with seasonings. Cover tightly with aluminum foil and put on roaster cover. Bake at 275° for 3 hours.
Dissolve jello in water. Add frozen strawberries and stir until thawed. Add can of pineapple, bananas diced. Pour half of mixture into an 8 x 8-inch pan. Put in refrigerator until firm, leave the remainder out. Take firm mixture out and spread sour cream over it. Pour rest of jello mixture on top and chill until firm.
Butter bread and take off crusts. Cut into cubes. In a double boiler, put brown sugar with bread cubes on top. In separate bowl, beat eggs, milk and vanilla. Pour over bread cubes. Do not stir. Cover the double boiler and cook for 1 1/2 hours.
Cook and stir until sugar dissolves. Add few drops of maple flavoring and 1 tablespoon butter. Add butter in the beginning.
Place apples and undiluted apple juice into a large pan. Bring to a boil, reduce heat and simmer, covered, for about 5 minutes. Dissolve cornstarch in water. Gently stir cornstarch into apple mixture. Bring to a boil, reduce heat and simmer, covered, for 10 to 15 minutes or until apples begin to soften. Stir in cinnamon. Fill pastry shell with apples and cover with top crust. Bake at 350° for 45 minutes. Baste with melted margarine after baking.
Saute onion in olive oil until transparent. Add canned tomatoes, seasoned salt and oregano. Cook about 10 minutes on medium heat. Add	oysters and juice. Stir as they cook for about 3 to 5 minutes. The edge of the oysters will curl.	If you want your oysters well done, cook longer. Can be served over rice or spaghetti.
Preheat oven to 350°. Evenly spread 1 cup sauce in a 17 x 12-inch bake pan. In a large bowl, combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly. Serves 8.
Mix together apples, sugar, oil and vanilla in large bowl. Let stand for one hour. Add flour, salt, baking soda, cinnamon and eggs. Mix well and pour in ungreased oblong cake pan. Bake at 350 degrees for 40-55 minutes.
Cook all ingredients but milk until beans are done. Add milk; heat but do not boil milk. Can be baked.
Toss potato wedges with oil; place in a shallow roasting pan and sprinkle evenly with rosemary and salt. Bake at 350° for 45 minutes to an hour, until golden brown and fork-tender.
Mix all ingredients well. This is delicious for a fresh vegetable dip. Use carrots, cauliflower, radishes or sweet pepper. Also good for potato chips.
Measure first	4 ingredients	and set aside. Cream shortening and sugars. Add egg and fold in dry mixture. Then add vanilla, oatmeal and bits. Drop on cookie sheet and bake at 350° for 15 minutes.
Mix together all ingredients, except chocolate chips, in a large bowl for 4 minutes on med. speed. Fold in chocolate chips. Pour batter into a greased and floured bundt pan. Bake at 325 degrees for 1 hour.
Melt chocolate chips, peanut butter and butter in microwave. Pour over cereal; toss to coat. Pour powdered sugar in paper. Add cereal mixture and shake. Leave cereal in bag and place in freezer until the chocolate sets. Serve in "new, clean" dog dishes and watch it disappear as Fido devours his version.
Dice up 2 packages ham; slice up onion tops fine. Mix cheese, onion tops, ham, Accent and sauce together; form into ball. Roll into the third pack of ham (diced); cover the entire ball. Refrigerate overnight.
Add salt and flour to potatoes and mix well. Dough should be thin. More or less flour can be used according to size of potatoes. Boil a large pan of water. Put dough on plate. Use a knife or spoon to scrape off small portion at a tie into boiling water. Boil about 15 minutes. Stir frequently to prevent scorching. Drain. Rinse with cold water. Do not leave Halusky Set.
Place the sugar, milk, cocoa and butter/margarine in a large saucepan. Cook over a medium-high heat until bubbly. Stir often. Pour this into a large mixing bowl. Stir in the oats and peanut butter until well mixed. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm. Makes about 36 cookies.
Melt margarine in 13 x 9 inch pan. Sprinkle brown sugar on top. Top with pineapple. Mix cake using juice as part of water. Pour batter over pineapple. Bake at 350 degrees for 35-40 minutes. When done immediately invert onto cookie sheet. Frost cake with pineapple brown sugar on bottom of pan.
Sift first 4 ingredients together. In large bowl, cream sugar, Crisco and egg yolks together. Use a little of the flour mixture over the raisins and nuts. Combine flour mixture and apples with creamed mixture. Then add raisins and nuts. Beat egg whites until they peak. Fold in cake mixture. Bake 1 hour at 350° in tube pan.
Combine wafer crumbs and butter, mixing well. Press into bottom and 1 3/4-inches up sides of a 9-inch spring-form pan, and set aside.
Partially cook bacon. Drain, reserve 2 tablespoons drippings. Set bacon aside. Cook onion and garlic in reserved drippings until tender, but not brown. In bowl, add all ingredients except bacon. Mix well. Divide into 4 parts. Place 2 slices of bacon side by side on wax paper. Cut another slice in half crosswise. Place 2 half slices at one end of bacon slices, overlapping slightly. Pat 1/4 of meat mixture evenly over bacon. Roll up jelly-roll style, starting from narrow end.
Mix well and pour in casserole dish. Bake at 400° for 30 minutes.
Brown sausage; drain. Stir in beans, soup and pepper. Place apple slices on top and sprinkle with brown sugar. Bake 20 minutes at 450°.
Cake: Sift sugar, flour, soda and salt into bowl. Melt 2 sticks oleo and 4 Tbsp cocoa with 1 cup water. Bring to a rapid boil, then pour over dry ingredients in bowl. Add 1/2 cup buttermilk and 2 beaten eggs along with 1 tsp vanilla. Mix well. Bake in greased cookie sheet pan with edge for 15-20 minutes at 350 degrees.
Brown and drain ground beef. Add all other ingredients, except tomato and cheese. Simmer, covered, 20 to 25 minutes. Remove from heat and add tomato and cheese.
Cook chicken with salt and pepper in crock-pot filled with water for 1 hour. Keep chicken covered with water. Let cool. Debone.
Mix together cake mix, 2 eggs, oil, chopped pecans and coconut with hands. Put in greased 13 x 9-inch pan.
Grease muffin pan. In mixing bowl, beat egg slightly. Stir in milk and shortening. Add dry ingredients and mix well. Fill muffin cups about 2/3 full. Bake at 400° for 20 to 25 minutes. You can fill cups 1/3 full and put in 1/2 teaspoon of favorite jelly. Then finish filling with batter.
Saute onion and garlic in butter until tender. Combine sauteed vegetables, spinach, cheeses, eggs, lemon juice, salt and pepper; mix well. Fill noodles with spinach mixture, place in 13 x 9-inch baking dish. Cover; bake at 350° for 40 minutes. Heat sauce; pour over noodles. Sprinkle with additional Parmesan cheese, if desired.
Mix all ingredients and pour in buttered casserole dish. Bake at 375° until center is firm.
Roll wafers into crumbs. Cream powdered sugar and margarine; add eggs, nuts and strawberries. Fold in whipped cream. Put a layer of crumbs in bottom of pan; pour in mixture and sprinkle balance of crumbs over top. Freeze for at least 24 hours.
Place half the mashed potatoes (freshly cooked) in a well buttered casserole. Sprinkle with half the cheese, bacon and onion. Cover with remaining potatoes. Repeat topping of cheese, bacon and onion. Bake in 350° oven for 30 minutes.
Layer the first eight ingredients. Spread mayonnaise on top of lettuce. Sprinkle Hidden Valley dressing (dry) on top of mayonnaise. Sprinkle croutons on top. Serves 6 to 8 (depends on bowl size).
Add soda to milk; set aside. Cream sugar and shortening, and blend in eggs. Mix dry ingredients together and add to egg mixture, alternating with milk. Add bananas and nuts. Pour into greased and floured loaf pan. Bake for one hour at 350°.
Combine cake mix and pudding. Add 3 eggs, water and oil. Blend well.
Place all ingredients in mixing bowl and mix until consistency desired. Use either celery, cauliflower or crackers to dip with.
Mix all ingredients together and gradually add flour. Bake at 375° for 10 to 12 minutes.
Saute celery, pimento and mushrooms in a little butter. Mix soup and broth. Mix with spaghetti, then grate cheese on top and mix in. Bake at 350° until good and hot.
Mix last 4 items (margarine, brown sugar, pecans and cornflakes) together and set aside for topping.
Mix peanut butter and sugar. Stir in beaten egg and vanilla. Shape into 1-inch balls. Place on ungreased cookie sheet. Press down slightly. Bake at 350° for 10 to 12 minutes.
Pound chicken breasts between 2 pieces of plastic wrap with meat mallet or rolling pin. Over medium heat, melt 2 tablespoons margarine. Cook chicken until browned (5 minutes).
Mix all ingredients together several hours before serving, for best flavor. Make all tablespoons heaping.
Mix and spread over filling. Bake at 350° for 30 to 35 minutes. Filling will appear soft. Store in refrigerator.
Cook the beans in extra water so it can be used as stock. Heat the olive oil in a soup pot. Add the onion and celery and saute until golden. Add the potato and string beans, along with enough water or cooking liquid from the beans to cover. Bring to a boil, then simmer, covered, over moderate heat until the vegetables are just tender, about 20 to 25 minutes. Add the beans and the remaining ingredients plus 2 more cups of water or stock from beans. Simmer, covered, over low heat for another 20 to 25 minutes. Taste to be sure that everything is done to your liking.
Sift together flour, sugar, baking soda and salt. Set aside. Combine remaining ingredients in 6-quart bowl. Mix well. Add dry ingredients, stirring just enough to moisten. Fill greased muffin tins 2/3 full. Bake at 400° for 20 minutes.
Wash and cut unpeeled potatoes into 1-inch cubes. Place in bowl. Pour on dressing and mix well. Place on cookie sheet. Sprinkle on cheese. Bake at 400° for 20 to 30 minutes.
Melt the butter; cook the sausage and ham until lightly browned and stir in the flour. Add the onions, scallions and garlic and cook until the vegetables are soft and transparent. Stir in the chopped tomatoes and their juice. Stir in the bay leaf, thyme and creole seasoning. Add the broth and mix well. Add the raw shrimp and the chicken. Stir in the raw rice. The liquid in the pot should just cover the contents. Add more broth if necessary. Bring to a boil and cook until the rice is done. Serves 8 to 10.
Mix tuna, mustard, onions, pepper, seasoning and Miracle Whip and seasoning with 1/2 cup bread crumbs. Shape into balls; roll in remaining crumbs. Flatten and refrigerate 30 minutes. Heat oil and brown 5 minutes each side.
In hot oil in large kettle, cook garlic, peppers and onion 5 minutes. Add meat; cook over high heat until all red color disappears. Add water and rest of ingredients. Simmer uncovered 2 hours. Cool quickly and freeze if you want to freeze the sauce. While simmering, stir occasionally. Serve over spaghetti.
Saute mushrooms, onion and garlic in 1 tablespoon butter. Add flour and stir. Add milk, broth and celery soup and stir. Let cook 1/2 hour and it is ready to eat.
In mixing bowl, beat cream cheese, sugar, salt and mayo until smooth. Stir in cranberry sauce, pineapple and pecans until well mixed. Fold in Dream Whip. Pour into 13 x 9-inch pan and freeze at least 24 hours. Let sit out for 5 to 10 minutes before serving. Cut into squares to serve.
Oil a shallow pan with 1 tablespoon of canola oil. Mix together flour, salt and Molly McButter. Lightly coat fish or chicken in flour mixture. Lay in pan. Lavish on lemon and pepper seasoning. Bake at 350° until done. (If using chicken, remove skin.)
Sift flour and salt together. Cream butter; add sugar. Cream together well. Add egg and flavoring; beat well. Blend dry ingredients in gradually. Press through cookie press onto ungreased cookie sheet. Bake at 375° for 7 to 10 minutes.