HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and quarter apples. Heat apples and water to boiling. Simmer until tender and smooth (approximately 10 to 20 minutes). Mix sugar, cinnamon and nutmeg together. Add to apples. Heat to boiling. Remove from heat; freeze, process to can, or cool and eat.
Combine sweet potatoes with all the ingredients. Blend with electric mixer until smooth. Pour into pie shell (unbaked). Bake in preheated oven at 400° about 30 minutes or until golden brown and puffy. Double ingredients makes 3 pies.
Mix all together and bake until done at 350°, about 1 1/2 hours.
Brown meat and onions. Add next 4 ingredients. Rinse cans with a little water. Add seasonings. Sprinkle in Romano, simmer for 1/2 hour. Stir in 1/2 Mozzarella cheese.
Mix sauces, marmalade and brown sugar thoroughly. Put in large saucepan or skillet and simmer.
Combine all ingredients and roll into bite size balls. Bake 15 minutes in oven at 350° or lightly browned. Best served warm or at room temperature. Makes 30 servings. Preparation time: 0:30.
Heat oven to 350°. Cream sugar and butter until light and fluffy. Add egg and vanilla and blend well. Combine flour, cinnamon, soda and nutmeg and add to butter mixture. Mix well. Stir in oats, carrots and nuts. Spread evenly in a 13 x 9-inch baking pan (lightly greased). Bake 25 minutes until wooden pick comes out clean. Cool. Sprinkle with powdered sugar, if desired. Cut into bars as desired.
In skillet, brown beef and add onion and garlic. Saute 5 minutes. Stir in all remaining ingredients. Bring mixture to boil. Reduce heat. Simmer, covered, about 30 minutes, stirring occasionally until beans are tender.
Form into desired size of cookie and press very flat with palm of hand for a good rich, crispy cookie.
Peel and chop peaches. Mix other ingredients and stir until sugar is dissolved. Add peaches last. Pour into churn and freeze. Makes 1 gallon.
Saute carrots and onion in oil in large nonstick saucepan until softened, 5 minutes. Add 1 to 2 tablespoons water if sticking. Add garlic; saute 30 seconds. Add beans, basil, oregano, tomatoes, tomato paste and mushrooms; simmer covered 25 minutes to mingle flavors. Add broccoli; cook 5 minutes. Add peppers.
Combine all ingredients in crock-pot; stir to mix well. Cook on low 6 to 8 hours. Serve over hot cooked rice.
Spread cherry pie filling in oblong pan. Put crushed pineapple over filling and crumble dry cake mix over fruit. Melt oleo and dribble over cake mix. Sprinkle coconut on top. Bake at 350° for 1 hour.
Simmer on stove to add a wonderful Christmas fragrance all through the house. Add water as it boils down.
Mix cake mix with peach juice until good consistency. Add fruit; put in microwavable deep dish. Put microwave on High; turn cake (or check it) every 3 minutes. Total cooking time about 12 minutes.
Fry onion, potato and carrot in oil until onion is golden brown and soft. Add water, oregano, basil, garlic powder, salt and pepper. Boil gently for 15 minutes. Add zucchini and boil gently for 15 more minutes. Add beans, tomatoes and spaghetti or macaroni. Boil 12 to 15 minutes until spaghetti or macaroni is just cooked.
In a large saucepan, brown meat with garlic and onion. Add vegetables and seasonings; cook for 2 minutes. (Do not overcook vegetables.) Drain and cool. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons of vegetable filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right towards center. Roll tightly toward open edge. Seal with paste. Heat oil to 375°. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 40 lumpia.
Cream the cheese. Add lemon juice, oil, seasonings and Worcestershire sauce. Cover and refrigerate. Fold in whipped cream just before serving. Makes 2 cups.
Mix sugar, butter, cocoa and milk. Bring to boil. Reduce heat to medium and boil 3 to 4 minutes to soft ball stage, 234°. Remove and stir in the rest. Drop by teaspoon on waxed paper.
Combine cake mix, coconut and margarine. Mix well and press into a greased 13 x 9 x 2-inch pan. Bake at 350° for about 10 minutes.
Preheat oven to 400°. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients, including nuts. Add pumpkin, milk, oil and egg; mix just until moistened. Fill muffin cups almost full. Sprinkle tops of muffins evenly with streusel mixture. Bake 22 to 25 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Serve warm or cool on wire rack.
Brown hamburger meat; drain. Add chopped onion to meat and cook 5 minutes. Add 1 package chili seasoning, tomato sauce and water. Cook macaroni in salted water; drain. Pour macaroni in bottom of greased baking dish. Stir in meat sauce. Cover with cheese. Bake at 375° until cheese is melted.
Combine flour, butter and 1 1/4 cups chopped walnuts; mix well. Bake in ungreased 9 x 13-inch pan for 15 to 20 minutes at 350°. Beat cream cheese and confectioners sugar until light. Fold in 1 cup Cool Whip. Spread on cooled crust. Mix pudding with milk; beat until thick. Spread on cream cheese layer. Spread remaining 1/4 cup nuts on top.
Put margarine and chips in a very large bowl; set aside. Mix together milk and sugar in a large saucepan; heat to boiling and boil for 7 minutes. Pour boiled mixture over chocolate and margarine. Add vanilla. Beat by hand for 5 minutes or longer, making sure the chocolate chips and margarine are completely melted. Add nuts. Pour into greased pan or pans.
In a bowl, stir together eggs, milk, onion, salt, pepper and nutmeg. Stir in ham. Toss together cheese and flour. Add to egg mixture. Pour mixture into hot pastry shell. Bake in a 325° oven for 35 to 40 minutes.
Cook spaghetti. Add the next eight ingredients and stir well. Add the grated cheese and stir until melted. Mix all ingredients on top of the stove. Serve hot.
Line a 15 x 10-inch jelly roll pan with foil. Beat 1/2 pound butter, 1/2 cup granulated sugar, salt and almond extract. Beat in egg and then flour. Press dough into pan and push up sides. Refrigerate. Heat oven to 375°. Prick dough with fork and bake 10 minutes.
Mix together flour and sugar; set aside. Combine in saucepan margarine, water, Crisco and cocoa. Bring to a boil; pour this over flour and sugar and mix well. Add remaining ingredients and mix well. Bake in greased and floured 11 x 16-inch pan at 400° for 20 minutes.
Drain corn, reserving 2 tablespoons liquid. Combine reserved liquid and cream cheese in saucepan. Heat and blend until smooth. Stir in remaining ingredients. Yields 4 to 6 servings.
Cook 1 package of cranberries in 1 quart water until skins pop. Strain and add cranberry juice to 1 quart water and the rest of the ingredients. Serve hot or cold. Nice at Christmas and holiday time.
Cream the butter and sugar. Add egg yolks and bananas; mix well. Dissolve soda in buttermilk and add to creamed mixture alternately with flour. Beat egg whites until stiff. Fold into batter. Add nuts while folding in egg whites. Bake in layers and use any cream filling desired.
Combine avocado (pitted), onion (minced), vinegar, salt and pepper to taste and chopped green chili. Beat until smooth on medium mixer speed. Finely chop 1/2 peeled ripe tomato; fold into mixture. Serve guacamole as a dip with corn chips.
Cook bacon until crisp, drain. Add onions and thyme. Cook until tender. Stir in vegetables and heat through.
In a 1 1/2-quart casserole dish stir together cheese and chili. Microwave on Medium for 10 to 12 minutes. Let stand a few minutes before serving. Serve with tortilla chips.
Heat potatoes and drain. Make a sauce out of tomatoes and cheese. Stir into potatoes.
Roll apples, nuts and raisins in flour. Mix all and bake at 350°. It will make 4 layers.
Brown ground beef and onion; drain. Pour into casserole dish. Pour soups over beef and onion. Sprinkle cheese over beef, onion and soup. Top with Tater Tots. Bake in 400° oven 30 minutes.
Saute chopped onion until tender. Boil chicken until done. Then cut into bite-size pieces. Mix together oleo, onion, stuffing mix (without boxed seasoning); add sage. Mix sour cream and cream of mushroom with chicken. Layer in cake pan chicken mixture, then dressing; add slowly 2 cups broth. Bake for 45 minutes at 350°. Can be made ahead of time.
Saute beef in oil with onion, green pepper and garlic. Drain any excess fat. Add tomato soup, tomato paste and crushed tomatoes. Heat through. In the meantime, cook the macaroni and drain. Add the sauce to the macaroni. Mix well.
Combine cereals, crackers, pretzels and nuts in a large glass, microwavable bowl. Mix margarine and seasonings in small bowl. Pour over cereal mixture to coat well. Microwave on High for 4 minutes. Stir once.	Spread on paper towels or put in paper bag to drain. Cool. Yields 3 to 4 quarts.
Cream butter. Add sugar gradually until light and fluffy. Add beaten eggs. Add spices, 1/2 of flour, baking powder and vanilla. Mix remaining flour with pecans and fruit. Mix all together. Pour into a greased and floured tube pan. Bake at 250° for 3 hours.
Bring cheeses to room temperature. In a large mixer bowl beat together cream cheese and sour cream until fluffy. Beat in Swiss and Cheddar cheeses, half the bacon, onion, half of the pecans, pimento, pickle relish, salt and pepper until combined. Cover and chill for several hours or until firm.
Cook macaroni in boiling salted water. Brown onion, pepper and meat in skillet in a small amount of fat. Add soup, undiluted. Add cooked macaroni, mushrooms and olives. Place in buttered casserole. Sprinkle grated cheese over top and cook in 325° oven 20 minutes.
Heat cream cheese in microwave to soften. Add remaining ingredients except pecans. Let chill until firm; shape into one large ball or two small balls. Roll in pecans to coat.
Break crackers into four squares. With a knife, spread peanut butter evenly over each square. Cut marshmallows in half. Place 1/2 of a marshmallow over peanut butter.
Sprinkle sugar over cabbage and onion. Bring remaining ingredients to boil; pour over cabbage and cover immediately. Let stand a few hours. This slaw keeps several days.
Heat oven to 400°. Grease pie plate. Brown hamburger and onion. Drain. Stir in salt and pepper. Spread in plate. In a bowl, beat milk, baking mix and eggs until smooth (1 minute with hand mixer). Pour over hamburger mixture in plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean (5 to 8 minutes). Cool 5 minutes. Makes 6 to 8 servings.
Cream butter or margarine, shortening, brown sugar, sugar, eggs, corn syrup, water and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Beat well; stir in Hershey's chips. Drop by level 1/4 cupfuls 3 inches apart onto ungreased cookie sheet. Bake at 375°.
Wash apples and cut into quarters. Pare and core them. Put sugar and water in a saucepan and heat; when syrup boils, add apples. Cover and boil gently until apples are tender. Remove apples from syrup; use skimmer or slotted spoon. Place fruit in dishes for serving.
Using electric mixer, beat eggs. Add sugar and salt; blend well. Add 1/4 cup oil; blend. Stir in 1 cup flour and 1/2 cup nuts; blend. Add remaining 1/4 cup oil, 1 cup flour and 1/2 cup nuts; blend. Add remaining flour and baking powder and blend. Add vanilla and optional chocolate chips. Grease 2 large baking sheets. Divide batter into 6 portions and spread dough onto baking sheets in loaf shapes. Bake at 350° for 15 to 20 minutes, until edges are just brown. Remove from oven; cool slightly and slice into 1/2-inch pieces. Place pieces, cut side down, and bake for an additional 15 minutes. Let cool and enjoy!
Mix all together just like you would for pie crust. Then take enough cold water to mix. Roll out thin and cut in strips. Be sure to use hot broth. Cook until tender, about 15 minutes.
Put liquid ingredients in blender first, then add dry ingredients and blend well. Makes 8 (5-inch) pancakes.
Brown onion and celery in margarine. Add chicken, soup, milk and water chestnuts. Cover with noodles. Bake at 350° for 30 minutes.
Marinate chicken for at least 2 hours in the fridge. Cook chicken on the grill or broil it in the oven. Cook 7 minutes on one side, then turn for an additional 3 minutes. Place mushrooms and cheeses on top and heat until cheeses are melted.
Heat first 4 ingredients to boiling and simmer for 15 minutes. Add 1/2 cup plain bread crumbs. Cover with grated cheese. Bake at 350° for 15 minutes.
Cream 2 cups sugar and butter. Add milk alternately with 3 cups sugar and 1/2 cup butter. Add vanilla. Fold in whites of 5 beaten eggs. Add 1 cup hickory nuts. Bake in layers.
Combine syrup, sugar, salt, oleo and vanilla. Add eggs. Pour into 9-inch unbaked pie shell. Sprinkle pecans over top. Bake at 450° for 45 minutes.
Preheat oven to 350°. Chop artichokes and mix in all other ingredients. Bake 20 minutes, then 1 minute under the broiler. Serve warm with crackers.
Place eggs in a large bowl; beat well. Stir in orange juice, 1/4 cup oil and grated orange peel. Mix in sugar, baking powder and salt. Add and beat in flour. Drop by teaspoon into deep hot 375° peanut oil. Fry until well brown (about 1 1/2 to 2 minutes on each side). Drain on paper towels. Roll in cinnamon sugar mixture. Makes about 24.
Brown beef; break into bits. Drain off fat. Add taco seasoning. Stir in water, beer and tomato paste. Simmer, covered, for 10 minutes. Add grated cheese. Bake in a 325° oven for 5 to 10 minutes. Serve warm, using tortilla chips for dipping.
Melt butter in heavy Dutch oven. Add onions and cook, stirring constantly, until golden. Sprinkle with flour. Cook and stir until flour and onions are browned. Stir in consomme and water. Bring to a boil, then simmer 45 to 60 minutes. Add milk, salt and pepper. Pour into individual serving dishes. Drizzle melted butter on bread. Place on soup; top with grated cheese. Brown under broiler or in microwave until cheese melts.
In small bowl, combine sour cream, cilantro, lemon juice, garlic and salt. Chill until ready to serve. With knife, slice top 1/3 off bread. Hollow out inside, leaving 1/2-inch shell. Cut bread from inside into 2-inch cubes to use. Fill hollowed bread with chilled dip.
Mix all the ingredients in a large frying pan until glazed. Use medium heat. Put on a cookie sheet and bake 10 minutes at 450°. Then broil 2 to 3 minutes, watching carefully.
Mix cheese food and cream cheese until well blended. Stir in remaining ingredients. Chill for dip or spread on sandwiches.
Pour the milk into a large mixing bowl. Add the heavy cream and add the package of pistachio pudding and pie filling. Beat slowly, gradually increasing speed to high and whip until mixture will form soft peaks. Makes about 3 cups.
Spoon ice cream by tablespoons into large punch bowl. Add water and lemonade concentrate; stir until just combined. Slowly pour carbonated beverage down side of bowl. Stir gently to mix. Makes 24 (6 ounce) servings or 32 (4 ounce) servings.
Boil raisins in the 2 cups of water until puffed and soft. Mix sugar and cornstarch. Add to raisins and 1 teaspoon of lemon juice. Pour in unbaked pie shell and bake for 45 minutes to 1 hour at 350°.
Combine potatoes, onions, chicken broth and water in a Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes. Stir in soups and milk. Heat thoroughly.
Combine soy sauce, sherry, garlic, mustard, ginger and thyme. Place roast in large clear plastic bag. Set in deep bowl to steady roast. Pour in marinade and close bag tightly. Let stand 2 to 3 hours at room temperature or overnight in refrigerator. Occasionally press bag against meat in several places to distribute marinade evenly. Remove meat from marinade. Place roast on rack in shallow pan. Roast uncovered in slow oven (325°) 2 1/2 to 3 hours until thermometer registers 175°. Baste occasionally with marinade during last hour of roasting.
Beat the first 5 ingredients. Add eggs to mixture. Beat. Put pecans on top. Bake at 350° for 45 minutes.
Boil first 6 ingredients together for 45 minutes. Mix cornstarch with juice for thickening. Add when ready to thicken. Add pineapple chunks last.
Combine all fresh fruits with peach pie filling and refrigerate until chilled and ready to serve. Can be used as a salad or dessert.
Brown ground beef and onions, when brown add beans and tomato soup. Let simmer while the potatoes are cooking. Put mixture into an oven proof casserole or baking dish. Using an ice cream scoop or a large spoon, place scoops on top of the beef mixture. Sprinkle with cheese and paprika.
Beat cream cheese, sugar and milk with wire whisk. Gently stir in whipped topping. Hold cupcake, top side down in palm of hand. Spread whipped topping on bottom and sides. Press coconut over frostings. Place cupcakes, top side down, on serving platter. Drizzle with melted chocolate. Refrigerate at least 1 hour. Makes 24 snowballs.
Beat the cream cheese at medium speed until fluffy. Add next 3 ingredients and beat until smooth. Stir in pineapple and coconut. Serve with fruit. Makes 3 1/2 cups.
Preheat oven to 325°. Beat eggs until foamy. Add flour and sugars; beat until well blended. Blend in butter, chocolate chips and nuts. Pour into unbaked pie shell. Bake approximately 30 to 35 minutes. Very rich.
Cook sugar and milk together, stirring until mixture begins to boil. Remove from heat when soft ball is formed, when dropped in cold water; add butter, nuts and vanilla. Beat until candy begins to hold its shape. Drop by teaspoonfuls on greased sheet. When set, remove to airtight container.
Spread rice in bottom of lightly greased 13 x 9 x 2-inch baking dish. In small bowl, stir together 1 tablespoon parsley and remaining ingredients, except chicken and cheese. Pour over rice.
Cook meat in a skillet with garlic until browned. Remove with slotted spoon and add to cooked, drained noodles in a casserole dish.
Combine first 4 ingredients, kneading in the powdered sugar. Shape into 8 rolls, 1 inch in diameter. Wrap in wax paper and freeze overnight.
Using the point of a paring knife, make slits all around the roast. Insert garlic into slits. Rub roast with salt and sprinkle pepper. Place in a roasting pan and insert a meat thermometer. Bake at 325° for 30 to 40 minutes per pound or until thermometer registers 160° to 170°. Remove from pan and let stand.
Mix and put into tube pan. Bake 1 hour at 300°. Cool for a few minutes. Remove cake from pan, leaving tube in pan.
Dice tomatoes and onion; mix everything together. Chill. Serve with Fritos (Big Scoop).
Preheat oven to 350°. In large bowl, beat sugar, butter, eggs and vanilla until light and fluffy; add water, flour, cocoa, baking soda and salt. Makes 2 (9 x 9-inch) cakes. Bake for 25 to 30 minutes or until done.
Blend sugar, eggs and salad oil. Mix flour with soda, salt and spices and alternate with the buttermilk. Last, add the nut meats and vanilla. Bake in an angel food cake pan lined with wax paper. Bake at 350° for 45 minutes.
Cook chicken in salt water until tender. Cool. Drain and cut in small pieces. Combine mayonnaise, sour cream, curry powder, salt and pepper. Fold in chicken, celery, pineapple, carrots and almonds. Serve on lettuce leaf and garnish with Mandarin orange slices, if desired.
Cook a chicken, then tear the meat from the bone. Boil noodles according to the package. Then mix the Ro-Tel tomatoes and cubed Velveeta cheese together with the chicken and spaghetti. Add milk if difficult to mix. Salt and pepper to taste. Bake at 350° until heated all the way through.
Place peaches on bottom of 13 x 9 x 2-inch baking dish. Sprinkle with lemon juice. Sift dry ingredients. Add egg and mix until crumbly. Sprinkle on peaches and drizzle butter. Bake for 35 to 40 minutes at 375°. Serve warm or cold. Top with whipped cream or vanilla ice cream.
In large bowl, combine corn kernels, tomato, pepper, onion, cheese and cornmeal. Let stand 30 minutes. Turn into buttered shallow 2-quart baking dish. Combine eggs, milk, salt and pepper. Pour over vegetables. Bake at 325° for 35 to 40 minutes or until set.
Brown pork and beef in Dutch oven. Add onion and tomatoes. Add bay leaf, oregano, salt and parsley. Cover and simmer 4 hours. Uncover and add tomato paste. Remove meat and simmer until thick. May be frozen for future use.
Cream margarine and sugar. Add eggs, beating well after each addition. Add applesauce. Sift dry ingredients together; add to mixture. Fold in nuts and raisins. Pour into well-greased tube pan. Bake at 350° for 1 hour.
Mix together. Dip sliced bread in mixture and fry on each side until golden brown on both sides. Sprinkle a lot of powdered sugar on top of each slice. May be also served with syrup.
Cut all vegetables in chunks. Pour dressing over top, sprinkle with pepper if desired. Refrigerate until thoroughly chilled before serving.
Brown chicken and pork in oil. Add all other ingredients and simmer at least one hour. Remove as much fat as possible. Stir in coconut creme just before serving.
In large bowl, drain and pulverize salmon. Add all ingredients except olive oil, flour and chutney. Mix thoroughly. Mixture should be moist and not too chunky. Pour a couple of tablespoons of olive oil into a heavy seasoned iron skillet and heat over medium flame. Shape croquettes to desired size, dust with flour on both sides and cook, turning until both sides are golden brown, about 4 to 5 minutes. Serve hot with a dollop of chutney.
Mix all ingredients and bake covered at 325° for 1 hour. You can use a margarine substitute and this is a very low calorie, but delicious casserole. You can make it ahead.
Place a rack in the center of the oven and preheat the oven to 350°. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour. Set the pans aside.
Brown hamburger; drain. Add all other ingredients. Put into baking dish. Add cheese. Bake until hot.
Cook cake mix by directions on box, using a 13 x 9 x 2-inch cake pan. Cool cake completely. Add coconut cream on top of cake. Then spread 1 can condensed milk on coconut cream. Add Cool Whip on top of milk and then sprinkle coconut over top.
Mix and bake at 350° for 35 minutes in a 9 x 13-inch pan.
Bake on cookie sheet 5 to 8 minutes at 300° or until brown. Cut into cookies.
Cook and mash potatoes. Add other ingredients. Cook on stove for 2 to 3 hours on medium heat.
Combine lettuce, tomatoes, cucumber, olives and cheese in large bowl. Whisk olive oil, vinegar and oregano in small bowl until well blended. Season to taste with salt and pepper. Pour dressing over salad and toss to coat evenly. Yield: 4 servings.
Combine ingredients in the order given. Chill for 1/2 hour. Serve in each glass a thin slice of lemon from which the seeds have been removed. This quantity will serve 6 water glasses or 18 punch glasses.
Brown ground chuck in oven skillet. Put Tater Tots on top of meat, then mix mushroom soup with some milk. Pour over meat and Tater Tots. Put frozen onion rings on top. Bake at 375° for 30 to 45 minutes.
Mix flour, oleo and powdered sugar and press into 9 x 13-inch pan. Edge up slightly on sides. Bake at 325° for 20 minutes. Remove and cool. Mix remaining ingredients and pour over crust. Bake at 325° for 25 minutes. Cool and sprinkle with powdered sugar.
Mix all together until doughy consistency. Roll into balls. Bake at 350° for 20 minutes.
Mix together cake mix, butter, and 1 egg. Put in a 13 x 9 x 2-inch pan. Beat together powdered sugar, cream cheese and 2 eggs. Pour on top of cake mix. Sprinkle coconut and pecans on top. Bake at 325° for 50 minutes. Let cool; cut into bar shapes.
Use 9 or 10-inch Pyrex pie plate. Slice tomatoes about 1/3-inch thick and put one layer in plate. Slice the onion very thin and put on tomatoes. Cut sweet pepper in strips and arrange in layers. Cut hot pepper and put a few here and there. Sprinkle with remaining ingredients.
Spread cream cheese evenly on bottom of glass pie plate. Spread chili on top of cream cheese. Sprinkle shredded cheese on top. Cover with plastic wrap and microwave about 2 minutes until cheese on top melts. Serve with nachos. May be made a day ahead.
Thaw pink lemonade concentrate. Add sweetened condensed milk. Fold in Cool Whip. Blend thoroughly. Pour into graham cracker crusts. Keep refrigerated. (You can add food coloring, if you like.)