HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place apples in bowl. Add sugar, lemon juice, nutmeg, cinnamon and cloves; toss to coat. Saute bacon in large skillet until crisp. Transfer bacon to paper towels to drain. Add apples to pan drippings and saute until tender, about 10 minutes. Transfer apples and juices in skillet to bowl. Sprinkle with bacon. Serves 4.
Mix peanut butter and honey together. Add Rice Krispies and mix with spoon. Spread in bottom of pie pan. Prepare pudding and pie filling according to box directions and spread on crust. Chill.
Cream oleo and sugar, add milk and vinegar mixture, beaten eggs, vanilla and cocoa. Put soda into boiling water, add dry ingredients. Mixture will be thin, pour into 9 x 13-inch pan. Bake at 350° for 35 minutes.
Beat Ricotta and cream cheese at high speed until well combined. Gradually beat in sugar; beat in 1 egg at a time at low speed. Add cornstarch, flour, vanilla, melted butter and sour cream. Beat until smooth. Pour into large greased and floured spring-form pan. Bake at 325° for 1 hour and 10 minutes. Take out of oven immediately and cool on top of stove for 2 hours. Refrigerate overnight.
Saute celery and onion with oleo. Cook broccoli and drain. Mix all together. Bake at 350° for 1 hour.
Melt oleo in large, heavy pan over medium heat. Mix salt and flour; stir into melted oleo, making a white paste. Gradually add milk. When this thickens (not too thick), add the cheese, then the broccoli.
Put dry yeast in inner pot. Add all ingredients, except water. Carefully pour in warm water. Press the select button for "light". Press the start button. After taking out the baked bread from the bread oven, let cool, then slice as desired.
Cover cucumbers and salt with water; let cucumbers sit in water for 9 days. Drain off water and then cover with boiling water with blue stone for 1 day. Drain off and cover with boiling water and alum for 1 day. Drain off and cover with vinegar, sugar and spice; heat to boiling. Cover for 3 days and put in jars and seal on third day.
Mix and knead until smooth. Let rise once. Punch down. Roll dough in rectangle about 1/2 inch thick. Cut in strips 3/4 inch wide or so. Twist and place on greased baking sheet. Brush with 1 beaten egg with 1 Tbsp water. Add a sprinkle of seasoning salt or garlic salt, which ever you prefer. Bake right away at 350° till light brown.
Mix the first 5 ingredients in a bowl and refrigerate for 1 hour. Form into balls like strawberries. Put sugar in a bag or bowl and color red. Roll strawberries in colored sugar. Put slivered almonds in bag or bowl and color green. Use the almonds as stems.
Beat eggs; gradually add sugar. Add half and half milk as you continually stir. Add whipping cream; beat again. The mixture appears thick. It means you're doing a good job. Pour in cylinder.	Add homogenized milk	in the ice cream cylinder until it fills to the top. Do not allow the milk to overflow. You will need rock salt and ice to freeze.
Dissolve gelatin in water. Chill until partly set. Beat stiffly until frothy; fold in egg whites. Pour into 9-inch square pan. Top with 1/3 of wheat germ flakes and crumbs. Chill. When chilled, cut into cubes. Sprinkle with remaining crumbs.
Mix sugar, flour and salt and sprinkle a small amount in unbaked 9-inch pie shell. Combine remaining sugar mixture with rhubarb and strawberries. Put in pie shell and dot with butter. Bake in preheated 425° oven for 40 to 50 minutes.
Chill the can of evaporated milk for 1 hour. Beat egg yolks and combine in a heavy 1-quart saucepan with strawberries, water, sugar, salt and lemon juice. Cook over medium heat, stirring constantly, until mixture comes to a full, all-over boil. Remove from heat and add Jell-O, stirring until dissolved. Chill until mixture is thick but not set. Beat egg whites until stiff; set aside. Beat evaporated milk until stiff. Combine with egg whites and fold into the chilled strawberry mixture. Pour in crusts and chill until ready to serve.
Mix together. Put in greased 9 x 13-inch pan. Let set in refrigerator overnight. Bake at 350° for 45 to 55 minutes. Uncover last 20 minutes.
Stir sugar with the beaten yolks. Add apples, lemon rind, meal and lastly, stiffly beaten egg whites. Bake in greased souffle dish at 350° for 3/4 hour. Sprinkle chopped almonds on top and bake until brown.
Spread Fritos in cake pan. Sprinkle on grated cheese. Cover with heated chili. Broil until cheese melts (not long). Cover with lettuce, tomatoes, etc. Serve with salsa and guacamole.
Thoroughly rinse okra; drain well. Combine okra, corn, tomatoes, butter, salt and pepper in large skillet. Cover; simmer for 15 to 25 minutes, stirring occasionally. Sprinkle with bacon. Makes 8 servings.
Wash zucchini well and cut off stem end. Using apple corer, hollow zucchini; be careful not bo bore to the skin, then put in a salty water for 5 minutes. Then drain it. Soak rice in hot water for 1/2 hour. Mix meat, rice, onion, parsley, spices, vegetable oil and salt. Fill zucchini with stuffing. Arrange zucchini with stuffing. Arrange zucchini layer in a based pan. Put a plate over the zucchini. Add tomato, water and tomato puree. When it starts boiling, cover and put it on medium heat for 1 hour or until tender. Cover the pan. When it is cooked, add crushed garlic and sprinkle over the dry mint. Let it boil for 2 minutes. Serves 4 to 6 persons.
Put first 5 ingredients in heavy roaster and simmer one hour per pound. When nearly done, add the vegetables. To serve, slice beef and place on platter putting vegetables around the meat.
Place each chicken breast half between two pieces of wax paper. Use a meat mallet to flatten each piece to 1/4-inch thickness. Salt and pepper chicken.
Melt margarine. Add sugar, cocoa, flour and vanilla. Add eggs and mix well. Stir in nuts.
Combine cream cheese and equal. Add 2 cups milk, then add sugar-free pudding. Pour into graham cracker crust. Chill.
Spray casserole dish with Pam. Spread peas and soup evenly in casserole. Crumble crackers in butter to absorb. Bake at 325° until brown.
Use an 8 x 11 1/2-inch glass baking dish. Pour pineapple in bottom of dish. Sprinkle dry cake mix over pineapple. Melt butter. Sprinkle over cake mix. Bake at 350° until brown. Shake the dish during baking to blend the cake mix. When cool, spread Cool Whip over top. Garnish with pecans.
Combine soup, broth, cheese, mayonnaise, curry powder and lemon juice; cook until cheese melts. Place broccoli in bottom of dish. Put chicken on top. Pour soup mixture over all. Sprinkle dressing on top. Bake 1 hour at 350°.
In medium bowl, combine eggs, sugar, corn syrup, butter and vanilla. Add pecans and pour into unbaked crust. Bake at 350° for 50 to 55 minutes. Makes 8 servings.
Cook broccoli. Add no seasoning. Drain and add 1/2 stick butter and Velveeta cheese. Stir all together. Pour into greased baking dish. Top with 1/4-inch of rolled Ritz cracker crumbs. Bake for 20 minutes at 350°.
Mix ground beef, meal, onion, salt and pepper. Shape into small balls about the size of a quarter. Brown in oil. Drain off fat. Add chili mix and stir. Add rest of ingredients. Heat to boiling. Turn down and simmer for 1 hour.
Bake pie crust 4 to 5 minutes at 425° with aluminum foil over piecrust and pie weights in crust. Take weights and aluminum foil off crust and continue baking until golden. Cool completely. Stir sugar and next 7 ingredients until blended. Add eggs, stirring well. Stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake at at 350° for about an hour.
Cream butter and cheese. Add other ingredients. Make into balls and press cookies onto greased cookie sheet. Bake at 375° for 10 minutes. Makes 20 servings.
Chop onion finely. Beat eggs. Mix all ingredients and pour into baking pan. Bake at 375° for 50 minutes or until the blade of a knife sticks in the center and comes out clean. Serve at once. Makes 6 servings.
Combine water, brown sugar, cinnamon sticks and cloves in large Dutch oven.	Bring to a boil; cover, reduce heat and simmer 10 minutes. Stir mixture, discarding cinnamon sticks and whole cloves. Add pineapple, orange and lemon juice to sugar mixture in Dutch	oven. Cook over medium heat until mixture is thoroughly heated.	Serve hot. Yields 6 cups.
Cook macaroni according to package directions; drain. Mix in eggs, milk and Cheddar cheese. Spread macaroni mixture in bottom of buttered pizza pan. Brown beef with onion; drain. Add sauce and spices. Spread over macaroni base. Top with Mozzarella cheese and green pepper. Bake at 350° for 20 minutes.
In medium-sized skillet, cook onion and green pepper in butter until tender; do not brown. Add tomatoes, tomato paste and seasonings. Simmer on low for ten minutes. Cook sausage at 350° for 15 minutes.
Cover beans with cold water in a large mixing bowl. Let soak overnight. Drain beans and discard soaking water. Place in large cooking pot with sausage slices, onion, celery, pepper, garlic, parsley and bay leaves. Cover with water and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Add salt, black pepper, hot pepper sauce and Worcestershire sauce. Cook 30 minutes longer or until beans test done.
Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends. (Filling will be visible.) Bake at 375° for 20 to 25 minutes or until golden brown. Yield: 6 to 8 servings.
Dissolve gelatin in boiling water and let cool. Add remaining ingredients and pour into mold. Allow to gel.
Mix sugar and cocoa in saucepan. Add milk. Cook over moderate heat, stirring constantly until it begins to boil. Boil for 3 minutes, or until a teaspoonful will form a soft ball in cold water. Add vanilla. Cool; beat until thick and creamy. Spread on cake. This is enough for 3 layers.
Layer in pan or dish potatoes, bell pepper, onions and bits of butter and 1 teaspoon flour. Repeat layers until dish is half full. Salt and pepper each layer. Place pork chops on top. Pour enough milk in dish to cover half the layers. Bake at 350° for 45 minutes or until the potatoes are soft.
Brown onion and ground beef in skillet. Add tomato soup, mushroom soup, cooked rice, peas, salt and pepper; mix well. Put into casserole dish. Bake 30 minutes in 350° oven. You may sprinkle top with grated cheese, then return to oven until cheese melts.
Mix all juices together in a large glass with the soda. Add ice to chill. Makes a refreshing drink. Combinations and amounts can be changed according to taste as it is mixed.
Cream Crisco and sugar, add 1/8 cup flour, cherries and nuts. Stir slowly and add the rest of the flour and liquid mixture (milk and juice). Last, fold in beaten egg whites. Bake in a moderate oven at 350° about 25 to 30 minutes. Ice with 7-Minute Frosting, tinted pink.
Mix Kool-Aid by package directions. Add orange juice and sherbet. Add 7-Up last.
Mix first 5 ingredients. Place in casserole dish. Crush 1 cup cracker crumbs. Sprinkle on top of casserole. Pour melted oleo on top. Bake at 350° for 10 to 20 minutes or until light brown.
String beans and break in 1 1/2-inch pieces. Wash. Fill a 3-quart saucepan with water and add meat. Cook (covered) approximately 20 minutes. Add beans, salt and sugar. Cook about 45 minutes to an hour or until beans are tender and liquid is cooked down.
Saute onion, bell pepper and celery in oil. Add tomato sauce, mushroom soup and salt and pepper to taste. Add red pepper, then cooked chicken. Let simmer, then add Velveeta cheese and melt slowly. Let simmer. Serve over spaghetti.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Realemon brand; mix well. Pour into prepared pan. Bake 50 minutes or until center is set, top with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with raspberry topping, if desired. Refrigerate leftovers.
Cream butter, margarine and sugar; blend in flour. Roll each cookie into small ball about 1 teaspoonful, press down ball to make cookie; bake 10 to 15 minutes at 350° until brown. Sprinkle sugar on cookies when they are cooled.
Layer half of peas, pimiento, cheese and eggs in casserole dish. Repeat layers. Cover with soup. Top with buttered crumbs. Bake at 350° for 20 to 30 minutes. Serves 6.
Roll dough on floured board 1/4-inch deep. Butter top of first layer of dough. Roll second layer (or round); put on top of first layer. Butter second layer. Bake at 350° for 20 minutes or until nicely browned. Separate layers while warm. Spoon strawberries between layers and over top. Top with whipped cream.
Bring all ingredients to boil and cook for 5 minutes. Put in sterilized jars and seal. Process for 15 minutes in hot boiling water bath or in pressure cooker at 10 pounds pressure.
Boil together for 5 minutes the first 3 ingredients; place in casserole. Cream the shortening. Add sugar gradually and cream well. Add vanilla. Sift dry ingredients and add alternately with milk. Add nuts. Drop by spoonfuls on the liquid in the casserole. Cover the surface of the liquid. Cover and bake 45 minutes at 350°. Serves 6 to 8.
Scald milk and let cool. Dissolve yeast in warm water and add to sugar, milk, salt and 2 cups flour. Mix well. Cover. Let rise in warm place overnight or until double in bulk. Cream butter or shortening and sugar. Add to the risen sponge with beaten eggs and nutmeg. Stir in as much more flour as mixture will take up to make soft dough. Let rise again until double in bulk. Turn out on well floured board. Roll to 1/2-inch thick. Cut with doughnut cutter. Let rise again. Fry in deep hot fat. Drain. Shake in bag with confectioners sugar.
Saute pepper and onion in oil until tender. Add smoked sausage and brown about 10 minutes. Add Ro-Tel tomatoes and stewed tomatoes; let simmer for 30 minutes.
Combine sugar, buttermilk and syrup; bring to a boil. Add margarine and cook to soft ball stage. Remove from heat; add soda. Use mixer at high speed. Mix to cake icing stage. Add vanilla and pecans. Beat the mixture until it becomes glossy and starts to crystallize. Drop by teaspoons on wax paper. If candy gets too hard, place in a pan of warm water.
Lay chicken in a greased baking dish. Mix the rest of the ingredients and pour over the chicken. Sprinkle with garlic powder and black pepper. Bake at 350° for 1 hour.
Custard may be made up to 2 days ahead. Glaze keeps at least 2 weeks.
Brown meat and onion until brown; drain. Cook noodles by directions on package; drain. Add remaining ingredients; mix well. Pour into buttered casserole dish. Pour melted butter over bread crumbs and sprinkle over casserole. Bake for 30 minutes at 350°. Can be halved and frozen.
Put ice cubes in a large bowl. Add the grape juice, the orange juice and the ginger ale. Mix well. Stir orange slices into the bowl. Serve in small glasses.
Chop cucumbers, onions, green peppers and pimentos. Cover with water and pickling sauce. Let set 2 to 3 hours. Drain and mix in sugar, flour, celery seed, dry red pepper, turmeric and vinegar. Heat until thick, stirring constantly. Pour into hot jars and seal. Makes 8 to 10 pints.
Brown 2 cut up fryers in oil in a heavy skillet or Dutch oven. Drain well and blot dry. Return to pan and add soy sauce. Cook covered in oven at 325° (or simmer covered on top of range) for 30 to 40 minutes (until almost tender). Add vegetables. Cover and cook for additional 3 to 4 minutes. Don't overcook vegetables; they should be Oriental-crunchy.
Melt unsweetened chocolate with margarine. Measure and place in sifter in large mixing bowl the flour, sugar and soda. Break eggs into measuring cup and add enough milk to make 2 cups and the vanilla. Add the melted margarine and chocolate and mix until all ingredients are well blended. Bake in a greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes or until done. Frost with Easy Frosting or your favorite.
Heat oven to 375°. Line 18 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and cake mix; blend well. To prepare streusel, place 2/3 cup flour-cake mix mixture in small bowl; add margarine. Blend with fork until mixture resembles coarse crumbs; set aside. To flour-cake mixture in large bowl, add water, oil, eggs and poppy seed. Stir 75 strokes by hand or until mixture is just smooth. Fill muffin cups 1/2 full, sprinkle each with 1 tablespoon streusel mixture. Bake at 375° for 25 to 30 minutes. Remove immediately from pan; serve warm. Makes 18 muffins.
Grease and flour 9 x 13-inch pan. Sprinkle coconut in bottom of pan. Sprinkle pecans on top of coconut. Mix cake mix according to directions on box; pour on top of pecans. Mix cream cheese, powdered sugar and softened margarine together with electric mixer or by hand. Pour this mixture on top of cake batter. Bake at 350° for 55 minutes.
In ovenproof bowl, stir egg until yellow and creamy. Stir in milk, sweetener (not Equal) and vanilla. Break bread into small chunks. Save 3 or 4 pieces to float on top. Mix the remainder of the bread into egg mixture. Float the rest of the bread on top. Sprinkle with nutmeg or cinnamon, if desired.
Dissolve sugar and water. Quarter orange (leave the peel on), but don't cut through the peel at the bottom; the orange will then open up like a flower. Place the orange in a pan with the sugar and water. Cook to a syrup (do not cook too long; it will go to sugar). Serve over hot biscuits.
Mix all ingredients together well and chill 4 hours before serving. Serve with Wheat Thins.
Spray or butter a shallow baking dish. Layer 1 1/2 cans green beans in the bottom of the dish and then lay cheese slices over the beans. Spread 1/2 the mushroom soup over cheese, then the rest of the green beans. Mix remaining soup and milk; pour over mixture. Put the bread crumbs on top and dot with margarine. Bake, uncovered, at 350° until lightly browned, about 45 minutes.
Remove any damaged leaves and core from cabbage head and wash. Immerse head into boiling water to loosen leaves. Steam leaves about 3 minutes. Drain. Cool. Cut hard stem from leaves. Brown pork and onion in medium skillet. Drain. In large bowl, combine celery, oat bran, egg whites, parsley, 1 teaspoon caraway seed, salt, pepper, 3/4 cup tomato sauce and pork. Place 1/4 cup of mix at stem end of leaf. Roll around pork mix. Place in baking dish. Cover with remaining tomato sauce. Sprinkle with reserved caraway seed. Bake at 350° for 25 to 30 minutes.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Bring to boil the German Sweet chololate, oleo, water, and cocoa. Add buttermilk and eggs. Beat well and pour into greased and floured (1 in. high, 17 3/4 in. long, 11 3/4 in. wide) pan. The mixture will be liquid-like. Cook on 400° for 20 minutes.
Preheat oven to 350°. Place macaroni, cheese, salt, pepper and ham in layers in a buttered casserole dish. Pour milk over all. Spread crackers over top. Dot with butter. Bake 40 minutes or until golden brown. Serve hot. Makes 6 to 8 servings.
Pour cornmeal slowly into boiling water with 1 teaspoon salt. Stir until it cooks thick. Pour into a large bowl to cool. Dissolve yeast in 1/2 cup warm water with 1 tablespoon sugar. Add milk, shortening, brown sugar and salt to cornmeal mixture. Add yeast and 2 cups flour. Mix until smooth. Add enough flour until dough can be taken out and knead on a floured surface. Knead until smooth and elastic, about 10 minutes. Place dough in a large greased bowl. Cover; let rise until double in bulk. Punch down and turn out onto floured surface. Cut in 3 pieces; shape into loaves. Let rise until almost double in bulk. Bake at 425° for 25 to 30 minutes and bread is nicely browned.
Cream butter or margarine and sugar until creamy. Add the egg yolks, one at a time, beating well after each addition. Lightly drain the pineapple. Add the pineapple, vanilla and pecans; blend well.
Mix peanut butter, oil, water and eggs. Add cake mix and mix thoroughly. Drop by teaspoon on ungreased cookie sheet. Press top with fork. Bake 15 to 18 minutes or until lightly brown. Bake at 350°. Makes about 48 cookies.
Sprinkle meat with tenderizer; pierce each piece with a fork. Cover and put in fridge for 2 to 24 hours. In large skillet, brown meat in oil over medium heat. Reduce heat and stir in gravy. Cover lightly and simmer for 45 minutes, stirring occasionally. Cook noodles as directed on package; drain. Serve beef and gravy on noodles with your favorite vegetable.
Boil water and oleo. Remove from heat. Stir in flour, then add one egg at a time. Spread in greased jelly roll pan (seems very thin). Bake at 400° until browned, about 30 minutes. Cool.
Heat oven to 400°. Mix shortening, sugar and egg thoroughly. Stir in orange juice. Stir dry ingredients together. Blend in. Drop rounded teaspoonfuls of dough about 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until slightly brown on edges.
Put sliced potatoes into 9 x 13-inch pan (sprayed with Pam first). Salt and pepper to taste. Slice butter on put on top of potatoes. Pour milk over to cover potatoes. Bake in 350° oven for 30 to 45 minutes until done.
Cook squash according to package directions; drain well. Mash squash and add egg; stir well. Combine flour, cornmeal, baking powder and salt; stir well. Add squash mixture and onion; stir. Drop squash mixture by heaping tablespoonfuls into hot oil. Cook until golden brown. Turn and flatten. Drain on towel. Yields 15 patties.
Melt chocolate pieces, margarine and marshmallows in large saucepan over low heat, stirring until smooth. Remove from heat; mix in vanilla, coconut, oatmeal and pecans thoroughly. Spread on wax paper on cookie sheet. Chill until firm. Break in pieces.
Preheat oven to 375°. Cream butter and peanut butter; gradually add sugars and beat well. Add egg, milk and vanilla; mix well. Blend in flour, baking soda and salt gradually. Roll a teaspoon of dough into balls. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a solid milk chocolate kiss on top of each cookie, pressing down so that the cookie cracks around the edge. Return to oven; bake 2 to 5 minutes longer. Makes about 3 dozen cookies.
Put the potatoes in a saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute and then drain. Pat dry.
Mix all together. Roll out on floured board. Cut into shapes. Place on a greased cookie sheet. Bake at 375° for 30 to 35 minutes. Dogs really do love these!
Put water in measuring cup. Microwave 1 minute and 30 seconds. Pour oatmeal pack in bowl. Pour hot water over and stir. Serve hot.
Sprinkle the chicken pieces on all sides with salt and pepper. Heat the butter in a heavy skillet and when hot, add the chicken pieces skin side down. Cook until browned on one side, about 5 minutes. Turn the pieces and add the shallots and garlic. Cook about 10 seconds, then add the lemon rind. Cook about 2 minutes. Scatter the lemon slices over all and pour the wine over the chicken. Cover and reduce heat to low. Let simmer 10 minutes. Remove chicken pieces to a warmed platter and keep hot. Let the sauce cook down over high heat until reduced by half. Pour the sauce over the chicken and sprinkle with parsley.
Combine the first 7 ingredients. Shape into 16 balls. Place in a 9 x 13-inch dish. Mix the brown sugar, mustard and vinegar. Cook over medium heat until boiling. Pour over balls. Bake at 350° for 1 hour.
Mix crumbs, sugar and butter thoroughly with fork in a 9-inch pie plate until crumbs are well moistened. Press firmly against sides of plate, first using finger or large spoon to shape edges. Press remaining crumbs firmly onto bottom, using measuring cup.