HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and cut apples into 1/3-inch slices. In a large bowl, toss apples with lemon juice. Layer drained apples in a well-greased 9-inch square baking pan.
Mix together in large saucepan the sugar, milk and margarine. Heat on high. Hard boil exactly 1 minute. Remove from heat and in the same saucepan, add peanut butter, oats, cocoa and vanilla. Do not let cool off. Spoon immediately onto wax paper and let cool. Eat and enjoy!!!!!
Mix ingredients. Shape into balls the size of a walnut and pat it lightly with a fork. Bake in a moderate oven (350°) for 12 to 15 minutes.
Grease and flour a 9 x 13-inch cake pan. Mix coconut and pecans and spread on bottom of pan. Mix the German chocolate cake according to directions and pour over coconut-pecan mixture. Mix together cream cheese, butter or oleo, powdered sugar and nuts and spread over top. This will fill the pan awful full when it bakes, so put a cookie sheet or something under cake pan to catch spillage (if you are fussy about your oven). Bake at 350° for 35 minutes.
Mix all but the last two ingredients in large mixing bowl. Then put into buttered casserole dish. Crumble Ritz crackers and put in bowl of melted margarine. Put on top of casserole. Bake 45 minutes in 325 degree oven or until brown.
Preheat oven to 325°. Cream the butter and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Sift dry ingredients together. Reserve one cup flour mixture. Add remaining flour to batter; beat well. Dredge berries in reserved flour. Fold gently into batter. Spoon into greased and floured tube pan. Bake 1 1/4 hours.
Wash and pound, with a kitchen mallet, the chicken breasts until nice and flat. Place on one chicken breast, 1 slice of ham and 1 slice of Swiss cheese. Roll and hold together with a toothpick. Dip in egg and roll in bread crumb mix. Fry in skillet until done on medium heat.
Cut round steak into 4 x 6-inch rectangles. Season with salt and pepper. Spread with mustard. Sprinkle with chopped onion. Add strip of pickle and roll up. Fasten with toothpicks. Brown in hot oil. Add mushrooms, wine and broth. Cover and cook slowly 1 1/4 hours. Add water, if necessary, to prevent burning. Remove toothpicks. Transport to ovenproof serving dish. Thicken broth with 2 tablespoons cornstarch and 2 tablespoons cold water. Pour over meat. Heat. Can be served with Duchess potatoes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into a 13 x 9-inch pan or dish coated with cooking spray. Cut into squares when cool. Yields 24 (2 x 2-inch) squares.
Whip cooked potatoes until creamy and combine all ingredients. Put into baking dish.
Heat oven to 350°. Microwave chocolate and margarine in large bowl at High for 2 minutes, or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in egg and vanilla until well blended. Stir in flour and nuts. Spread in greased 9 x 13-inch pan; bake for 30 to 35 minutes, or until toothpick inserted in middle comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.
No baking and simple for kids! Combine the cinnamon and applesauce. Roll out dough to 1/4-inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully place on wire rack to dry. Let air dry several days, turning over occasionally. Makes 12 sweet smelling ornaments.
You will need 1 (12-inch) cast-iron skillet. This recipe is good with any type of meat (beef, pork, chicken, etc.).
Sift first 5 ingredients. Cream oleo. Add sugar and vanilla. Add eggs, one at a time, mixing until light and fluffy. Add dry ingredients. Mix well. Roll dough into balls and roll in sugar. Put on an ungreased cookie sheet and bake at 350° for 8 to 10 minutes.
Crumble vanilla wafers into ice cream freezer. Add sugar, vanilla and condensed milk. Mash bananas well; add to mixture. Finish filling freezer to fill line with milk. Freeze. (For large freezer.)
Combine first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate. To cook, remove from marinade and grill. (Use no salt on your meat.)
Wash and sterilize canning jars and lids. In a large, heavy saucepan, combine juice and sugar; stir well with a metal spoon. Add margarine and candies. Bring to a rolling boil over high heat, stirring constantly. Stir in liquid pectin. Return to the rolling boil, stirring constantly, and boil for 1 minute. Remove from the heat; skim off foam. Fill the jars to within 1/4 inch of top. Wipe the jar rims and seal jars. Turn jars upside-down for 5 minutes, then turn right-side up.
Combine flour and sugars. Cut in butter. Combine 2 cups of crumb mixture with walnuts and coconut. Press nut mixture in greased 13 x 9-inch pan. Combine egg, baking soda, salt, cinnamon, buttermilk and vanilla in another bowl. Beat until smooth, using an electric mixer. Stir egg mixture into remaining crumb mixture, mixing just until moistened. Spread over crumb-nut layer. Bake in 350° oven for 35 minutes or until golden. Cool 10 minutes. Frost with icing. Cut into bars. Makes 32 bars.
Combine together 3 tablespoons white sugar and cinnamon. Pour 1/3 batter into greased and floured tube pan and sprinkle with 1/2 sugar and cinnamon over it. Pour another 1/3 of batter over this and sprinkle remainder of cinnamon and sugar mixture over it. Top with final 1/3 of cake batter. Bake 45 to 50 minutes at 350°. While cake is still warm, ice with the following:
Combine first 3 ingredients; beat until smooth. Fold in whipped cream and gently stir in peaches. Pour into pie crust. Chill well until it sets.
Butter baking dish. Measure sugar, salt and flour into bowl; stir well. Add butter to dry mixture until you have crumbs. Slice the apples and put in baking dish. Sprinkle the lemon juice, then cinnamon over apples. Spread the flour mixture over apples. Bake at 375° for 1 hour.
Stir all ingredients in bowl until blended. Drop on greased cookie sheet and bake in moderate oven for 15 minutes. Makes 18 cookies.
Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients, except spaghetti. Cover; simmer for 1 1/2 hours, stirring occasionally. Serves 8.
Mix first 6 ingredients in order listed. Pour into ungreased 9 x 12-inch pan. Sprinkle cake mix over filling; pour melted butter over top. Sprinkle with pecans. Bake at 350° for 1 to 1 1/2 hours or until knife comes out clean when inserted halfway from center. Serve warm or cold, plain or with whipped topping.
Cook chicken breasts (boil). Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasonings. Drain broccoli and arrange in bottom of a flat, greased 3-quart casserole. Sprinkle generously with Parmesan cheese.
Mix all ingredients except pineapple and bananas. Bring to a full boil. Cool. Add pineapple. Slice 2 bananas into each crust. Pour mixture over and refrigerate. Serve with or without Cool Whip.
Bake pork roast at 350° until done. Add small amount of water. Shred pork. Pour rock salt all over pork. Cover and put back in oven until done. Serve with rice or potatoes.
Boil two cans of milk in a large pan of water; keep the milk covered with water at all times. Boil for 2 hours on low heat. Remove cans from water. Do not open cans until they are cool. Pour into pie crust. Cover with Cool Whip.
Heat milk in large saucepan; add potatoes and seasonings. Cook about 20 minutes, stirring often. Layer in greased baking dish with shredded cheese. Pour cream over all. Bake at 350° for 30 minutes or until potatoes are tender.
Wrap each piece of chicken in strip of bacon. Place beef in baking dish. Place chicken on top. Mix soup and sour cream and pour over top of chicken. Cover and refrigerate for 3 hours. Bake, uncovered, at 275° for 3 hours.
Mix and place on top of cake mixture. Bake at 350° for 45 minutes.
Press crescent rolls onto bottom of pan. Crush 2/3 of chips and sprinkle over top. Brown hamburger and drain. Add seasoning and sauce. Pour meat mixture over crust. Spread sour cream over meat mixture and top with cheese. Bake for 20 to 25 minutes at 375°. Serve with topping of shredded lettuce, chopped tomato, black olives, salsa, etc. (Good with corn meal bread stixs.)
Preheat oven to 350°. Grease a 9 x 13-inch baking dish and set aside. Peel and cut up sweet potatoes; cook in boiling water until soft. Strips casings off of sausage and discard. Crumble sausage into a frying pan and saute until done. Drain, reserving some drippings. Saute mushrooms and onion in 2 tablespoons of drippings. Cut apples into thin slices about the size of potato chips; set aside. When sweet potatoes are cooked, mash them and add butter, salt and pepper.
Chop green pepper and onion. Brown hamburger, pepper and onion. Drain grease. Mix with tomato sauce, drained corn and chili seasoning. Cook egg noodles until tender. Pour hamburger sauce and noodles into 9 x 12-inch oblong pan and mix well. Add cream of mushroom soup and mix. Layer American cheese over top and heat in oven until melted.
Mix together eggs, sugar, cinnamon, sour cream and salt. Add flour and baking powder. Slowly add water and chopped apples. Fry in oil on low heat.
Mix the water and ham base in gallon pitcher. Cook the bacon until crisp. Remove and drain on paper towel. Pour all drippings into pot. Saute the celery, onions and bell peppers in bacon drippings. Cook about 5 minutes. Add the garlic and cook 3 minutes. Add the cumin. Add the tomatoes and parsley and simmer until mixture is dry. Mix in the sugar, salt and cayenne pepper. Add reserved ham base liquid and bring to a boil. Add the oregano, black pepper and lettuce. Cook 5 minutes. Garnish with crumbled bacon.
Dip tortillas in green enchilada sauce. (Sometimes warming the sauce and allowing the corn tortillas to be at room temperature helps keep them from breaking when rolled.) Mix diced onion, picante sauce and beans (the kind without lard). Place 1 tablespoon mixture in tortilla and 1 tablespoon shredded cheese. This is easier the second time you do it and remember Jesus loves you. Cover tightly with aluminum foil and bake in 350° oven for 30 to 40 minutes. Remove cover; add any sauce and shredded cheese. Garnish with optional ingredients.
Line pie shell with 2 sliced bananas. Whip softened cream cheese. Beat in Eagle Brand milk. Add lemon juice and vanilla. Blend well. Pour into crust. Chill for at least 2 hours or overnight. Slice 3rd banana over pie. Cover with Cool Whip. Must keep refrigerated.
Prepare roll mix as directed. Cut dough into pieces and dip in butter. Place in Bundt pan and bake as directed.
Cook rice. Cut up chicken into bite size pieces. Stir-fry the chicken and onion in the olive oil. Lower the heat. Add broccoli and cover, stirring occasionally. After the broccoli is cooked, add the soy sauce (approximately 1 tablespoon). Mix rice with the chicken and broccoli mixture. Ready to serve.
Prepare and bake cake mix according to package directions. Bake in 2 9 inch cake pans. Cool on wire rack. Spread first layer with half of the pie filling and 1/4 of the whipped topping. Spread remainder of pie filling on top layer. Frost the cake completely with remainder of whipped topping. Garnish with chocolate curls.
Mix and bake cake in 9 x 13-inch pan as directed on box. Combine sugar and pineapple; bring to boil. Boil 5 minutes. Pour while hot over hot cake. Chill cake. Slice bananas and layer over cake. Make pudding as directed on box, using 2 1/2 cups milk. Spread over bananas. Chill. Sprinkle pecans over pudding. Cover with coconut. Chill.
Brown hamburger and drain. Add beans and cut up onions. Add tomatoes and bell pepper. Add all the spices and stir. Cook in crock-pot on low all day!
Mix together all ingredients. Spread batter thinly on a griddle and cook; turn when edges curl. Serve with fried potatoes and onions.
Heat oven to 350°. Grease and flour 2 (9 x 5-inch) pans. In medium bowl, mix berries, eggs and oil. In large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts. Then add dry ingredients to strawberry mixture. Stir and blend. Pour into pan and bake 60 minutes or until smooth and pick comes out clean.
Lightly cook onions in butter. Add potatoes and boiling water. Simmer until potatoes are tender and season to taste. Melt cheese in milk and add to potatoes and onions. Add shrimp and simmer gently for 20 minutes or more. Do not boil! Top with fresh snipped parsley.
Brown meat; drain. Add oregano, garlic and salt; simmer 3 to 5 minutes. Stir in spaghetti sauce and tomato paste. Cook, stirring occasionally, for 10 to 15 minutes. Combine eggs, cottage cheese, Parmesan cheese and parsley; blend well. Boil lasagna in large amount of water for about 10 minutes, stirring with wooden spoon. Drain well.
Prepare fettucine or spaghetti according to package directions. Add broccoli for last 4 minutes of cooking time. In skillet over medium-high heat, heat butter. Add chicken and cook until browned. Add soup, milk, cheese, pepper and fettucine mixture and cook through, stirring often. Serves 4.
Line a deep pie pan with pastry. Place rhubarb in unbaked crust. Mix rest of ingredients to make a custard and pour over rhubarb. Butter may be dotted on top of pie rather than put into the custard. Bake at 400° until crust is set and reduce heat to 350° and bake until thick and rhubarb is tender.
Put layer of graham crackers in bottom of a 13 x 9-inch sheet pan. Spread a thin layer of applesauce over crackers. Repeat layers until you run out of ingredients. End with crackers on top. Let set overnight.
Sift flour, baking powder and salt together. Cream shortening and sugar 10 minutes. Add eggs, one at a time, beating after each addition. Add flour mixture alternating with milk, beating after each addition. Add coconut and flavoring. Mix at low speed of mixer. Put in a large greased and floured tube pan. Put in cold oven. Bake 1 hour and 25 minutes at 350° or until done.
Preheat the oven to 450°. Grate 1 teaspoon of lemon peel and squeeze 2 teaspoons of juice from the lemon. Set aside. Toss the apples with the sugar, flour, cinnamon, lemon peel and juice. Place the pie crust on a rimless baking sheet lightly dusted with flour. Dust a rolling pin with flour and roll the pastry to a rough 13-inch circle. Heap the apples on the pastry, leaving a 2-inch border all around. Scatter the butter on the fruit. Fold the pastry border back over the apples to make an uneven rustic edge of about 1 1/2 inches, leaving the slices in the center exposed. Sprinkle the reserved sugar over the pastry border. Bake 12 minutes then reduce the temperature to 425° and bake until the apples are softened and bubbly and the pastry is golden brown (12 to 15 minutes). Serve warm. Serves 4 to 6.
Combine first 8 ingredients in large pot. Bring to boil. Reduce heat and simmer, covered, 10 minutes or until vegetables are tender. Use potato masher to mash potatoes to small lumps. Add potatoes, both soups and milk. Blend well. Cook over medium heat 10 minutes. Add more milk if too thick.
Cook broccoli with margarine and onion until the broccoli is thawed and hot. Combine cooked broccoli with rice; add Cheez Whiz and then mushroom soup. Mix together well. Pour into a greased pan and bake at 350° for 30 to 40 minutes, uncovered. Enjoy!
Stir all together and place in a buttered casserole. Top with slivered almonds. Bake 1 hour at 350°.
Preheat oven to 350°. Brown meat, add salt. Split English muffins and spread with margarine. Place on baking sheet. Spread pizza sauce on muffins, then add meat. Put onion, pepper and mushrooms on top of this. Cover with cheese. Heat about 15 minutes, until cheese melts and muffins begin to brown.
In large baking casserole, place beans, onion, sugar, ketchup and green pepper. Mix well. Break up raw hamburger and mix in with beans. Bake at 350° for 1 hour.
Place all ingredients in blender; cover. Blend for 10 seconds or until smooth. Makes 1 cup. Use any way you would sour cream. Soft curd cottage cheese seems to work best; it gets smoother.
Cream sugar, butter and egg yolks together. Add milk, jam, raisins and floured nuts (use 1 cup flour). Then sift remaining 3 cups flour and the rest of the dry ingredients. Add to the egg yolk mixture. Bake in 4 well-greased 9-inch cake pans. Bake at 375° for 40 to 50 minutes. Spread with strawberry jam cake filling.
Cream butter and sugar. Add eggs and beat. Sift together dry ingredients and add to butter, eggs and sugar. Add raw apples and mix well. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 30 minutes. Serve plain or top with ice cream.
Mix jello and cake mix together dry. Mix cake as any other cake. Bake at 350°. Bake in 3 layers for 25 to 35 minutes. Cool before adding filling.
Cream together brown sugar, sugar, and softened margarine. Then add to mixture, eggs, vanilla, apricot preserves. Sift together flour, baking soda, salt, baking powder, and cinnamon. Then blend dry ingredient mixture with creamed mixture. Finally stir in chopped nuts. Bake in 325° oven for 45 minutes. Makes 2 loaves.
Melt jelly with mustard and horseradish. Add hot dogs and heat until warm in an electric skillet.
Cook broccoli and drain. Saute onion in margarine. Mix all ingredients together. Place in baking dish and bake at 350° for 30 minutes.
Brown ground beef. Add next 4 ingredients. Bring to a boil. Cook 10 minutes. Cook noodles. Place half in baking dish. Cover with 1/2 sauce; add 1/2 Mozzarella and 1/2 Ricotta. Repeat layers, ending with noodles. Sprinkle Parmesan cheese. Bake at 350° for 45 minutes.
Mix. Store airtight. Makes 1/3 cup of mix. Use 1 tablespoon of rub per pound of chicken. Great on grill or in the oven.
Mix all ingredients, then set aside for several hours or overnight. Serve as dip or spread on cocktail round. Broil until bubbly and serve hot. Make a lot, they go fast.
Cream butter. Gradually add sugar, beating well with mixer. Add egg and vanilla. Beat well. Combine flour, soda and pinch of salt. Add to creamed mixture alternately with buttermilk. Mix well. Add remaining 1/4 cup flour if dough seems sticky. Cover and chill 8 hours (or less). Roll dough to 1/4-inch thickness on lightly floured surface. Cut with 3-inch round cutter. Place on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 2 dozen.
Cook fettucine according to package directions, omitting salt. Drain well. Place in a large bowl. Combine butter and whipping cream in a small saucepan. Cook over low heat until butter melts. Stir in cheese, pepper and parsley. Stir in boiled shrimp. Pour mixture over hot fettucine; toss until fettucine is coated.
Place in saucepan on low heat. Bring to slight boil and baste meat.
Mix dry ingredients. Coat the steak and fry until brown. Mix sauce, brown sugar, molasses, Worcestershire sauce and salt. Pour over meat, arranging mushrooms and onion over meat. Roast until done, about 1 1/2 hours.
Stir eggs and sugar together. Stir chocolate and oil together. Add vanilla. Mix dry ingredients and nuts into mixture. Spread into greased 8-inch baking pan. Bake at 350° for 20 to 25 minutes or until done.
This is probably not the way to make them at the West Indian Bakery in Hartford, Connecticut, but it's pretty good, anyway.
Tear rolls into small pieces and soak in milk for approximately 30 minutes. Beat eggs and fold into rolls and milk. Melt butter in a 9 x 12-inch glass baking dish. Pour in bread mixture. Add sugar, nutmeg and vanilla. Mix in pineapple or raisins. Bake at 300° for 30 minutes or until firm. Serve warm or cold. Serves 12.
Take 1/3 of the cake mix and blend with brown sugar, butter and nuts (set streusel aside). Beat eggs slightly, then add sour cream and remaining cake mix (this will be slightly lumpy). Grease and flour two 8-inch round cake pans. Put about 1/4 of cake mixture (egg-sour cream mixture) in each pan. Sprinkle 1/4 Streusel over the mix in the pans. Put another layer of egg-sour cream mixture in each pan, then top with remaining Streusel. Bake at 350° for 30 to 35 minutes or until done (use toothpick to see when cake is done). Let cake cool, then cut into pieces and serve.
Beat eggs and sugar until light. Add oil, beets, melted chocolate and vanilla. Beat on low speed. Sift flour, soda and salt. Add to creamed mixture.
Mix well. Can be used for shrimp, crab or as a salad dressing.
For cake, preparation time is 15 minutes. It is ready in 1:40 hours. Heat oven to 350°. Grease and flour 13 x 9-inch pan. Prepare cake mix as directed on package using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350° for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake until completely cooled. In medium bowl, combine frosting and whipped topping. Blend well and spread over cooled cake.
Cook potatoes and onion in water until tender; drain well. Mash coarsely with fork. Add celery soup, milk, butter to taste and salt and pepper to taste. Return to stove on medium heat until soup is heated through.
To keep peaches/fruit from turning dark after peeling, place them in the salt and vinegar water as you slice them up.
Spread crabmeat in a 13 x 9 x 2-inch Pyrex dish. Cut margarine in pats and place over top of crabmeat. Sprinkle with garlic salt and black pepper. Place in oven on broil until butter is melted and the tips of crabmeat are lightly golden. Serve as appetizer or main dish.
Grate rind of orange into chopped cranberries. Cut up orange and add to cranberries along with pineapple, sugar and nuts. Refrigerate overnight.
Combine all of the ingredients except the coconut in the blender. Blend for 3 minutes. Then pour the mixture into a greased 9 x 10-inch pan. Let stand for 5 minutes; sprinkle coconut on top. Bake at 350° for 40 minutes. Serve warm or cold.
Dissolve jello in boiling water; chill. When slightly thickened, beat with eggbeater until of consistency of whipped cream. Fold in almonds, dates and marshmallows, then the whipped cream to which almond flavoring and salt have been added. Pour into loaf pan; chill until firm. Serve in slices. Serves 8 people.
Blend sugar and flour together; gradually add the well beaten eggs. Mix in margarine; add buttermilk. Pour mixture into unbaked pie shell. Bake at 350° until pie is golden brown.
Beat egg at low speed of electric mixer. Add biscuit mix, milk and cheese; beat 1 1/2 minutes at medium speed until well mixed. Spoon batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes. Yields 1 loaf.
Mix. Put 3 teaspoons in cup. Add boiling water. Good on a cold day.
Cut bacon into bite size pieces. Place in a saucepan and cook until partially browned. Pour off the fat which has cooked out of the bacon. Add the onion. Cook until slightly browned. Pour off any fat. Add the beans and bay leaf. Cover. Simmer 30 minutes. Add water only if mixture begins to stick. Stir occasionally. Stir in rice. Cover and cook until rice is hot.
In heavy pot, brown meat on sides and top in small amount of oil. Add chopped onion; cook until golden. Combine catsup, Worcestershire sauce, brown sugar, vinegar and salt; pour over roast. Simmer, covered, about 2 1/2 to 3 hours. Slice and serve with sauce along with onions, carrots and potato chunks if desired. Serves 6 to 8.
Combine oatmeal, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg white. Mix just until dry ingredients are moistened. Put in greased muffin pan.
If chicken is not boneless, remove bones and skin. Then cut chicken breasts into halves. Place chicken between 2 pieces of waxed paper. Pound with meat mallet or hammer until 1/4-inch thick. Place one slice of ham and cheese on each piece of chicken. Roll up carefully, beginning at narrow end. Secure with wooden toothpick.
Mix ingredients. Pour over chicken. Let marinate for 1 hour (or longer if possible). Line 13 x 9 x 2-inch pan with foil. Bake for 1 hour at 400° until chicken is very tender.