HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Combine sugar, flour, cinnamon, nutmeg and salt. Mix apples and bourbon. Add sugar mixture, pecans and raisins to apples. Mix. Line a greased 9-inch pie plate with pastry. Paint bottom with apricot glaze (jar apricot preserves and 4 tablespoons apricot brandy or orange liqueur). Heap apple mixture in pastry. Dot with butter. Roll remaining pastry; place on top of apples, flute edges and cut vents in top pastry to allow steam to escape. Brush top crust with milk and dust with sugar. Bake in lower third of oven for 50 to 60 minutes, or until crust is browned and apples tender.
Saute beef, onions, garlic, celery and pepper in oil; add remaining ingredients except cabbage. Simmer, uncovered, for 1 hour. Add cabbage. Simmer for 1 more hour, adding more water, up to 3 cups, if necessary. Yields 6 to 8 servings.
Boil chicken, onions and bouillon in stockpot. Add salt and pepper to taste. Cut and clean vegetables. Remove chicken from pot and cut up and remove bones from chicken. Cook vegetables in chicken broth. Add clean, cut up chicken and noodles.
Combine cranberry sauce and orange peel. Set aside. Combine flour, sugar, cinnamon, soda, baking powder and 1/4 teaspoon salt. Make a well in center. Combine egg, apple, milk and oil. Add egg mixture all at once to dry ingredients; stir just until moistened. Fill greased 2 1/2-inch muffin cups 1/2 full. Make a well in center of each with back of spoon. Spoon 2 teaspoons of cranberry filling into each well. Bake at 375° for 18 to 20 minutes. Combine 10x sugar and juice to make drizzling consistency. Drizzle over warm muffins. Makes 12.
Heat oven to 400°. Spray baking dish with nonstick spray. Remove fat from chicken; dip in warm water. Roll in combined bread crumbs, cheese, salt, pepper and paprika. Place into prepared dish. Spray with spray lightly. Bake 20 to 25 minutes or until tender.
Cream shortening with sugars; beat until fluffy. Add egg and vanilla and beat well. Blend in flour, salt and soda. Chill dough for 20 minutes. Shape into walnut size balls. Roll in granulated sugar. Place on ungreased cookie sheet. Flatten with glass that has been greased and dipped in sugar. Dip glass in sugar to flatten each cookie. Make cookies thin. Bake 10 to 12 minutes at 350°.
In a large mixing bowl, combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in the whipped cream. Chill before serving. Yields 10 to 12 servings.
In blender or food processor, add Special K, Parmesan cheese, flour and Italian seasoning. Blend until cereal resembles fine crumbs. Place in shallow dish; set aside. Pour salad dressing into another shallow dish. Dip chicken in salad dressing; coat with cereal mixture. Place in single layer in baking pan coated with vegetable oil. Bake at 350° about 30 minutes. Do not cover or turn chicken while baking.
Mix flour, butter, sugar, vanilla and pudding mix in large bowl; beat until smooth and creamy. Beat in eggs and flour mixture. Add chips and nuts. Batter will be stiff. Drop by teaspoonfuls, about 2-inches apart, onto greased baking sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen. For chocolate cookies, use chocolate instant pudding mix.
Mix sugar and flour, pour in milk, then margarine; mix together. Add eggs and mix. Then add flavorings and mix. Pour into a 9-inch unbaked pie shell. Bake 10 minutes at 425°, reduce heat to 350° and continue to bake 25 minutes until done or set.
Mash 3 peaches; add sugar, cornstarch and orange juice. Cook until thick; add butter and cool. Slice 4 peaches into baked crust. Pour mix over sliced peaches. Refrigerate.
Melt marshmallows in margarine, stirring constantly on medium heat until melted. Mix popcorn, gumdrops and peanuts. Pour melted marshmallows over corn mixture; mix thoroughly. Pack in buttered tube pan. Keep in cool place, but do not refrigerate.
Preheat oven to 350°. In a large bowl, mix together the cream cheese and 3 tablespoons melted butter. Add the chicken, milk, pepper and onion; mix well. Separate each package of crescent rolls into four rectangles. Divide the chicken filling evenly and spoon into center of each rectangle. Bring ends up together and pinch closed. Brush with remaining 2 tablespoons of melted butter. Place puffs on a greased cookie sheet and bake for 12 to 15 minutes or until golden brown.
Combine apples and sugar. Let stand. Add oil. Beat eggs and vanilla. Add apples and dry ingredients. Put in 13 x 9-inch greased pan. Bake at 350° for 1 hour.
Slice cucumbers and onions in a gallon jug. Put spices and sugar over mixture. Heat vinegar	and salt. Pour over mixture. Sugar may be added a little at a time as vinegar is poured over mixture. Keep in refrigerator.
Drain all fruits well and place in a casserole dish. In a saucepan, combine margarine, brown sugar, curry and cinnamon. Simmer 1-2 minutes and pour over fruit. Bake uncovered at 325° for 45 minutes.
Cream sugar, egg and vanilla. Add applesauce and mix well. Add rest of ingredients, mixed. Bake in well-greased paper-lined pan for 1 hour at 325°.
Brown meat and garlic in oil in skillet. Drain the meat and add the tomato sauce, tomato paste, 1/2 can water, salt, pepper and oregano. Cover skillet and simmer 1 hour. Cook the lasagna noodles (with the 1 tablespoon salad oil to keep noodles from sticking). Drain.
Brown ground beef and onion until meat is lightly browned. Drain off excess fat. Add remaining ingredients. Stir so tomatoes become slightly mashed. Bring to a boil. Reduce heat and simmer 1 hour. Adjust seasoning.
Cook chopped onion in microwave for two minutes. Put all ingredients, except bread, in a large bowl. Mix thoroughly and then mix in bread last. Grease a crock-pot. Pour dressing into crock-pot, alternating chicken or turkey, if desired. Put a small amount of butter or margarine on top of dressing (1/4 cup). Cook 4 hours on low or 2 hours on high. Serves 16 to 20.
Peel and remove seeds the night before. Cut into desired size. Sprinkle generously with salt and let stand overnight. Drain. Let syrup come to a boil, then add cukes. Cook until cukes change color (about 15 to 20 minutes). Pack in jars and seal.
Cut meat into pieces. Combine flour and salt. Fry meat in hot shortening. Drain off excess fat. Add undrained tomatoes, onion, celery, carrot and Worcestershire sauce. Cover and cook over low heat about 1 1/4 hours or until meat is tender. Remove meat to a serving platter. Keep warm.
Pour butter, oil and spice mixture over shrimp. Bake at 450° for 5 minutes. Broil 5 minutes until shrimp are white.
Mix shortening, sugar, eggs, milk, baking soda, flour, nutmeg and cinnamon together. Add blueberries. Pour into a greased 9 x 13-inch pan. Bake at 350° for about 1 hour, depending on your oven.
Mix together brown sugar, 3 tablespoons flour and cinnamon. Sprinkle on top of prunes. Place in an 8 x 8 x 2-inch high greased and floured pan. Mix the balance of the ingredients and pour on top of the prune mixture except for the melted butter which is to be poured on top. Bake at 375° for 45 minutes. (Use German tree ripened prunes.)
Beat butter, sugar and eggs. Add remaining ingredients and mix well. Put in greased 9 x 13-inch pan. Bake at 350° for 25 minutes or until done.
Mix all ingredients together 1 to 2 days ahead. Serve with tortilla chips.
Mix together and bake at 400° until brown and bubbly (approximately 40 to 45 minutes).
Mix together all ingredients, except oatmeal, in saucepan on stove. Boil together until blended well. Lower heat to simmer, then add gradually oatmeal until thick. Drop by spoonful and refrigerate.
Bring first 3 ingredients to a slow boil. Boil one minute. Remove from heat and add chocolate chips and marshmallow. Let stand overnight. Cut and serve.
Mix together well; add cracker crumbs until mixture holds together. Place on rack in covered pan. Bake at 375° until done.
Grease deep dish pie plate or large Corning Ware dish. Put in pie filling and sprinkle with cinnamon to taste. In medium size bowl, mix milk, Bisquick, eggs and margarine. Beat on high for 1 minute. Pour mixture over pie filling. Sprinkle with Streusel.
Mix oleo, sugar, milk, cocoa and vanilla in saucepan and bring to boil. Boil for 4 minutes. Do not hard boil. Remove from heat and add peanut butter; add oats slowly (may not need to use all 3 cups). Mix well and drop by teaspoon on waxed paper. Let cool 1 hour. Makes 3 dozen.
Mix the eggs, sugar and spices and add butter. Blend in sweet potatoes. Pour into unbaked pie shell. Bake at 375° for about 50 minutes.
Combine first nine (9) ingredients. Bring to a boil. Cook 3 minutes. Wash and trim beans. Do not blanch. Pack beans in sterile jars. Pour vinegar solution over beans. Seal. Process in water bath for 10 minutes.
Drain clams, reserving juice. Set clams aside. Combine clam juice and remaining ingredients in a saucepan; cook over low heat until cream cheese melts stirring occasionally. Stir in clams. Serve hot with crackers.
In a mixing bowl, combine eggs, yogurt and milk. Beat thoroughly with a wooden spoon. Add the honey and oil. Add the dry ingredients and blend thoroughly. Pour into greased muffin tins. Bake at 425° for 15 minutes. Makes 12 large muffins.
Grease baking dish with butter. Bake at 350° for 30 or 35 minutes with aluminum foil covering. Layer casserole as follows: Place stuffing on bottom of baking dish, lay chicken out on top of stuffing, put Mozzarella cheese all over and more stuffing on top. Bake.
Dissolve yeast in water; set aside. Combine remaining ingredients. Stir in yeast. Knead 5 minutes until smooth. Let rise until double. Roll out on floured board to 1/2-inch thickness. Cut doughnuts with cutter. Let rise 30 to 35 minutes. Fry in hot oil until brown on both sides. Drain on paper towels. Dust with sugar, if desired. Yields about 24 doughnuts.
Bake pie crusts according to directions on box. Mix pie filling according to directions on box. Top with Cool Whip. Sprinkle with chocolate chips. Let chill. Makes 2 pies.
Spread pie crust with butter. In saucepan, over medium heat, melt 2 tablespoons butter, adding scallion, and cook until tender, stirring occasionally. Remove from heat; set aside.
Mix all but last 2 ingredients. Mix cornflakes and butter and use to top casserole. Bake 45 minutes at 350°.
Boil noodles. Drain off water. Run cool water over noodles. Drain again. Cube cucumber, tomato and onion. Mix with noodles and pour dressing over noodles. Mix well. Nice cookout salad.
Stir together yeast, warm water and sugar in a bowl. Stir in flour and salt. Knead dough 10 times. Pinch off 12 pieces. Roll into "worms". Shape or twist. Place on greased baking sheet pan. Brush each shape with beaten egg. Bake at 425° for 10 to 15 minutes.
Crush pretzels, 3 tablespoons sugar and butter in bottom of dish. Bake at 400° for 8 minutes. Cool completely.
Dissolve gelatin in boiling water; stir in blueberries and pineapple. Chill until consistency of unbeaten egg whites. Fold whipped cream and pecans into thickened gelatin. Pour into an 8-inch square pan. Chill until firm. Cut into squares to serve.
Saute bacon in a large skillet until crisp. Drain bacon on paper towels. Crumble and set aside.
Combine jello, water and pineapple and heat until mixture simmers. Add sugar, apricot and beaten cream cheese. Chill until mixture mounds when dropped from a spoon. Combine Cool Whip and apricot mixture. Cover with nuts. Chill.
Mix and sift first seven ingredients. Cream shortening; add sugar gradually; continue beating until light and fluffy. Add egg; beat well. Stir in applesauce. Add sifted dry ingredients; stir only enough to blend. Pour into greased and floured loaf pan 9 x5 x3-inch. Bake at 350° for 50 to 60 minutes, or until cake springs back when lightly touched with fingertip. Cool in pan 5 mintes. Remove from pan and cool on rack. Frost, if desired.
Combine red wine vinegar, garlic, parsley and mustard in a bowl and mix well. Add olive oil slowly while mixing, until incorporated. Add salt and pepper to taste. Enough for two salads.
Pour 1 tablespoon oil into wok or large skillet, coating bottom and sides; heat to medium high (325°) for 2 minutes. Add broccoli and next 4 ingredients; stir-fry 4 minutes. Remove vegetables from skillet. Pour remaining 1 tablespoon oil into wok. Add chicken; stir-fry 4 minutes or until tender. Return vegetables to wok; stir in salad dressing, soy sauce and ginger. Serve over rice. Yields 3 servings.
Drain crushed pineapple and save about 1/4 cup of the juice. Blend in blender, pineapple juice, lemon juice, egg, vanilla, sugar and gelatine. Blend well. Add cottage cheese a little at a time until all is added. Blend well until mixture is smooth. Pour into a baking dish. Put pineapple on top and sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes. Chill well and cut and serve.
Cook all pasta	al dente. Drain in colander and rinse under cold water. Keep separate. Saute all seafood quickly in butter. Do not brown. Pour the lemon juice and clams in pan and reduce. Add cream and broccoli. Lower heat to cook slowly just below	simmering point. Do not boil. Season to taste with salt and white pepper. Put cooked pasta in pan and slowly mix with a spoon until it blends with sauce. Sprinkle with Parmesan cheese and serve.
Combine cream cheese and sour cream; blend well. Stir in mayonnaise and soup mix; add seasonings. Drain and squeeze dry spinach; gently stir in spinach.
Combine cream cheese, sour cream, sugar and vanilla. Mix and spread over bottom and sides of crust of pie. Chill 30 minutes.
Pour boiling water over mint. Cover and let steep 10 minutes. Make a gallon of Lipton sun tea with 2 large tea bags. Strain mint infusion and mix with sun tea. Add sugar and add lemon juice to taste.
Mix sugar and cocoa. Add eggs and vanilla. Beat until smooth. Stir in flour and melted butter. Mix well. Turn into greased and floured 8 x 8 x 2-inch pan. Bake for 30 minutes in 350° oven. Cool. Cut into squares.
Soak overnight 1 to 1 1/2 pounds brown beans or kidney beans. In morning, cook until tender; about 2 hours, drain. Add 1 large bottle catsup, 1/2 box brown sugar, 1 teaspoon mustard, onion and 4 pieces of bacon cut small. Bake in oven until bubbly, about 1 hour at 325°. Don't cover.
Brown meat and onion together; drain. Add remaining ingredients, except tortillas. Cut tortillas in fourths and layer in casserole alternately with meat mixture until all is used. Top with cheese.
Heat oven to 350°. In a bowl, put cake mix, cherry filling, extract and eggs. Stir the mixture by hand until well blended. Pour into greased 12 x 15-inch pan. Bake 20 to 30 minutes until toothpick comes out clean.
Preheat oven to 350°. Spray a 9 x 9 x 2-inch pan. Sift flour and baking powder. Put oleo and granulated sugar in mixing bowl. Beat on high 2 minutes. Add egg yolks to creamed mixture and beat until light and fluffy. Add flour and milk, beating until just combined. Add vanilla. Pour cookie mix in pan, smoothing in pan. Place on center rack in oven and bake 20 minutes. Beat egg whites in small bowl at high speed until stiff. Gradually add brown sugar, beating well. Pour egg whites into smaller bowl. Fold nuts into brown sugar mixture. Spread over baked cookie crust. Bake 20 minutes longer. Cut into bars when cooled. Makes 16 bar cookies.
Mix thoroughly. Form in the shape of a ring. Decorate it with slices of pimento to make it look like a Christmas wreath. Serve with assorted crackers.
Boil and drain spaghetti. Put butter in frying pan and add spaghetti. Mix 2 eggs into spaghetti. Cook until done and add salt and pepper. Add cheese slices on top. Cover with lid until cheese melts completely.
Mix ingredients in order given. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes.
Cut chicken in half, rinse and wipe dry. In a large bowl combine all ingredients, except chicken, bread crumbs, butter and shortening. Add chicken, coating each piece well. Marinate overnight.
In mixing bowl thoroughly stir together flour, sugar, baking powder and salt. Combine egg, milk and cooking oil; add all at once to dry ingredients, beating until blended. Bake in hot, lightly greased griddle. Makes about 32 dollar size pancakes or about 6 to 8 (4-inch) pancakes.
Sift together flour, sugar, salt and baking powder. Add shortening, milk and flavoring. Beat for 2 minutes. Add egg whites. Beat 2 minutes. Pour into 3 greased and floured pans. (Batter may appear curdled.) Bake at 350° until done in 9-inch pans for 30 to 35 minutes, in 8-inch pans bake 25 to 30 minutes, or 13 x 9 x 2 1/2-inch pan bake for 1 hour.
Cook breast in boiling water until tender. Save broth and cut chicken into bite size pieces, set aside. Cook linguini by package directions, drain and set aside. Place the butter, spices, vegetables and chicken into a skillet and saute. After vegetables are crisp tender, add the broth and heat. Add the drained linguini to the vegetable mix and stir.
Heat broth and milk together; don't boil. Heat fat in large saucepan. Add flour to make smooth paste. Add hot broth slowly. Cook over low heat until very thick. Beat eggs. Add small amount of hot mixture to eggs. Beat in and add all to broth. Cook 3 to 4 more minutes. (Optional: add ground giblets.) Put in buttered dish layered: 1/2 dressing mixture, 1/2 thickened broth, 1/2 dressing and 1/2 broth. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Arrange chicken in ovenproof pan. In a large skillet, fry the potatoes until golden brown. Save a half cup of frying oil to add to vinegar mixture. Arrange around chicken in pan. Combine all ingredients, including reserved frying oil. Pour over chicken and potatoes. Bake, covered, 1 1/2 hours, basting ever so often with the sauce mixture.
In large bowl, combine cereal, nuts, raisins and baking powder. Stir in brown sugar. Mix milk, egg whites and oil together and blend with cereal mixture. Line muffin pans with baking cups and fill with batter. Bake at 425° for 15 to 17 minutes. Test doneness with toothpick; it should come out moist, but not wet. Makes 12 muffins. Store in plastic bag to retain moisture.
Brown patties. Mix other ingredients and pour over patties in casserole dish. Bake at 350° for 1 hour. Serve over rice.
Make a paste of malted milk and boiling water. Add beaten egg and milk; beat until smooth. Serve with nutmeg. May be served cold.
Preheat oven to 350°. In a 9 x 13-inch baking pan, melt butter. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over the crumbs. Layer evenly with remaining ingredients. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars.
In saucepan, cook onion and celery in butter until entirely tender; set aside to cool. In bowl, combine croutons, corn, eggs, water, salt and onion mixture; mix well. Shape into 8 to 10 balls. Place in ungreased shallow baking dish, uncovered, at 375° for 25 to 30 minutes. Serves 8 to 10.
Heat fat. Slice onions and separate into rings. Mix rest of ingredients until smooth. Dip rings into batter, then drop into hot fat. Fry until golden brown.
In iron Dutch oven, brown beef and onion over high heat in the bacon drippings. Combine the remaining ingredients except bouillon. Pour over the meat; add bouillon and blend. Cover tightly; place in oven at 250° and cook 3 hours. Serve as is with rice and/or beans.
Mix and heat all of the ingredients except the top round. Add the steak and marinate all day, turning frequently. When ready to barbeque, broil 20 minutes on each side.
In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper. Cook and stir until smooth. Add broth and milk all at once. Cook until thick. Add broccoli; simmer and stir. Remove from heat and stir in cheese until melted.
Beat all ingredients together in medium mixing bowl, except flour. Sift flour in a separate bowl and make a hole in the flour by pushing up the sides. Pour the mixture into the center of the flour. Mix with fork until dough is stiff. Pour onto wax paper and roll out to 1/2-inch thickness. Cut with cookie cutters. Nuts or coconut are optional. Bake until brown.
Place carrots in casserole dish. Saute onion and celery in oleo until onions are transparent. Pour this over carrots. Cover with thick slices of Velveeta. Bake at 250° until melted. Serves 6.
Melt margarine and chocolate chips in a sauce pan. Butter 4 pieces of foil. Sprinkle with the sugar or coconut. Add pecans and marshmallows to chocolate mixture. Blend thoroughly. Divide mixture into four equal portions. Shape on foil into rolls. Turn roll so as to cover with sugar or coconut.	Roll foil around mixture and chill or freeze until firm. To serve, slice in 1/2-inch slices.
Cook pudding according to directions. Set aside to cool; beat egg and add oil. Add egg and oil mixture to cooled pudding. Use large bowl. Add mixture to cake mix. Beat until smooth. Mixture will be rather thick. Pour into greased and floured 9 x 13-inch pan and sprinkle top of cake mixture evenly with chips and nuts. Bake 36 minutes at 300°. Bake longer if necessary, but do not raise temperature of oven.
Cream margarine and sugar. Add eggs, orange juice and marmalade. Mix. Combine flour, baking powder, salt and soda. Add to creamed mixture. Stir in nuts. Pour into a greased 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes; remove from pan.
Cut up; cover with water and cook. Don't drain water. Add 1 pound Velveeta cheese (Mexican), cubed, and cook until creamy. Add corned beef.
Roll out bread dough (any recipe). Spread Italian sausage (seasoned with parsley, oregano and pepper) over dough. Sprinkle on Mozzarella, then Longhorn cheese. Roll and bake according to bread recipe.
Soak bread in water and then squeeze out. Mix remaining ingredients with bread. Make balls. Brown meat balls in 2 tablespoons oil; set aside.
Blend the first 5 ingredients together and shape into low mound. Spread chutney over the cheese and cover with the minced green onions. Serve with Wheat Thins. Serves 12 to 16.
Tear bread into small pieces. Drain chilies and pimento. Mix all ingredients together. Place in greased 9 x 13 casserole dish. Refrigerate overnight. Bake at 350° for 45 minutes. Serve and enjoy!
Slightly grease a custard cup and place the hard-cooked egg slices in the bottom. Sprinkle parsley on sides of cup. Pour in 1/4 cup of the chicken jelly and chill.	Stand the large slices of	egg against the sides of the cup and place smaller slices in the center. Mix the chicken and peas with the remaining jelly and pour into the cup on top of egg slices. Chill until firm. Unmold and serve on a lettuce leaf with desired garnishes.	Exchanges: 3 meat exchanges.
*Green Herb seasoning is a salt-free product of the Heart Healthy Kitchen, P.O. Box 4375, Wilmington, DE 19807.
Cook 8 ounces macaroni. Drain well and add other ingredients. Chill for about 30 minutes. Makes 6 servings.
In a wok or large skillet, heat oil. Saute garlic until brown; add chopped onions, then add the chicken and shrimp. Stir-fry vegetables until half cooked. Drain in a colander and set aside until cooled. Separate the wrappers. Put 1 1/2 to 2 tablespoons of meat/vegetable mixture in each wrapper and wrap, folding both sides. Deep fry until golden brown. Do not cover to prevent sogginess.
Beat eggs. Add sugar, salt, milk and vanilla. Sprinkle nutmeg on top.
Mix dry pudding mix in large bowl. Add crushed pineapples, Cool Whip and marshmallows. Mix well and chill before serving. Refrigerate. Makes 8 to 10 servings.
Melt and stir the first 4 ingredients until the right color (golden brown), about 15 minutes. Pour on cookie sheet that has foil and peanuts on it. Break up after cool.
Saute onions and butter. Put in casserole dish. Add milk and cheese. Top with Ritz crackers and butter. Bake at 300° for 20 minutes.
Boil butter, milk, cocoa and sugar mixture 1 minute. Remove from heat; mix in vanilla, peanut butter and cooking oats. Drop by teaspoons on wax paper.
Combine chicken, green onions, garlic powder and 3 tablespoons Salsa Verde. Mix well. Heat 1/4 cup chicken broth, until hot, in a small pan. Slip tortilla shells in pan; heat until soft. Drain on paper towel. Fill each shell with 3 tablespoons of chicken mixture. Roll up and place, seams down, in shallow baking pan. Pour Salsa Verde over shells. Bake at 350° for 20 minutes or until bubbly.