HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange sliced apples in pie crust. Combine sugar, graham cracker crumbs, flour, walnuts and cinnamon; spread over apples. Pour melted butter over top. Bake at 350° until crust is browned and apples are tender when pierced (about 1 hour). Top with whipped cream or ice cream.
Thaw broccoli. Mix soup and Miracle Whip together. Spread a casserole dish with Pam spray. Layer in this order: 1/2 the broccoli, 1/2 the eggs, 1/2 the pimentos and 1/2 the soup mixture. Repeat layers. Saute the bread cubes in the margarine until lightly browned and place on top of casserole. Bake at 350° for 30 minutes or until hot and bubbly.
Mix first 4 ingredients in a skillet. Cook 15 minutes stirring continually. Add pecans and coconut. Stir until cool and thick enough to spread.
Place chicken into a baking dish. Mix dry onion soup mix, catsup and Pepsi. Pour over chicken and bake at 350° until chicken is tender.
Cook rice in water with salt according to package directions. When cooking is complete, transfer to shallow pan. Cover and chill. Fold whipped topping and sugar into mayonnaise. Fold topping mixture, celery, apples, raisins and walnuts into chilled rice. Sprinkle with cinnamon before serving.
Boil potatoes in skins until tender. While hot, peel, cube and toss potatoes lightly with vinegar, margarine, sugar and salt. Refrigerate until thoroughly chilled, then add celery, eggs, parsley, pimiento, onion and pickle relish. Chill until flavors blend. Moisten with chilled Mayonnaise-Horseradish Sauce 1 hour before serving.
In blender container, combine eggs, milk, flour, butter or margarine, cinnamon and salt. Cover and blend 30 seconds or until ingredients are combined. Fill 6 to 8 well-greased custard cups or 2 1/2-inch muffin pans half full. Bake in 400° oven for 40 minutes. Prick tops with fork. Remove from custard cups. Serve hot with butter or margarine, if desired. Makes 6 to 8.
Mix one package of pressed ham with all the ingredients. Use remaining package of prssed ham on outside of roll.
Combine flour, sugar, salt, shortening, egg and baking powder to make batter. Sprinkle about 1/2 cup sugar into skillet. Pour cherries over sugar. Add batter and bake in oven.
Mix all ingredients together; knead dough 10 times. Roll out on floured board. Brush with 1 tablespoon salad oil. Top with your favorite toppings and bake in 450° oven. Makes a 14-inch crust.
Beat eggs until fluffy. Slowly add sugar and beat well. Add oil, vanilla and zucchini; mix. Sift and add dry ingredients to mixture. Stir in nuts and raisins. Pour into 3 medium greased and floured loaf pans. Bake for 1 hour at 325°.
Mix well together. Take flank steak; pierce with fork and marinate overnight. Barbecue or broil. Serve with rice and vegetables.
Place first 6 ingredients in saucepan. Cover with water. Cook until tender, about 10 minutes. Fry bacon and drain. Make white sauce of cornstarch and milk. Add sauce to soup. Add crumbled bacon; heat thoroughly. Serve.
Saute onions in butter; stir in flour. Add water and stir until thickened. Add cheese; stir well. Remove from heat. Add broccoli and beaten eggs. Pour into a 1-quart casserole pan. Bake in a 350° oven 40 to 45 minutes. Before baking, sprinkle bread crumbs over top with a dot of butter.
Combine the first 7 ingredients; simmer for 15 minutes. Set aside. Roast the spareribs in a 500° oven for 10 to 15 minutes. Reduce heat to 325°. Roast 1 1/2 hours, basting every 15 minutes with the sauce.
Mix & refrigerate cabbage and green onions. do not toast together as they require different cooking times. Mix dressing in Jar. I store cabbage in fridge. Put noodles, sesame seeds, and almonds together. Mix cabbage noodle mixture and dressing together just before serving. This keeps noodles from getting soggy.
Bring to a rolling boil vinegar and sugar. Cool slightly. Pour over rest of ingredients. Mix well. Put in refrigerator. This will keep a long time.
Combine all ingredients in a large bowl. Place each chicken wing in mixture, then place on a throw away cookie sheet. Allow to marinate overnight. Cook at 350° until each side is done, approximately 20 minutes on each side.
Brown beef and onions. Drain. Add all ingredients except beans. Simmer for awhile, then add beans. Stack with the chips, cheese, lettuce, tomatoes, onions, olives and picante.
Blend softened cream cheese, lemon juice, mayonnaise, sugar and salt until smooth. Drain fruit cocktail. Fold in fruit and nuts. Freeze for 1 to 2 hours.
Melt 1/2 stick oleo in casserole dish. Mix cornbread mix, sour cream and corn in a large mixing bowl. Pour into casserole dish and bake 50 to 60 minutes at 350°, or until golden brown.
Divide Jack cheese evenly among chilies, folding or tucking cheese inside. Arrange chilies side by side in bottom of greased shallow 1 1/2-quart baking dish. With electric mixer, mix eggs until thick and foamy; add milk and baking powder. Beat until smooth as possible. Pour egg batter over chilies, moistening evenly over all chilies. Sprinkle with Cheddar cheese. Bake, uncovered, at 375° for about 30 minutes. Garnish with black olives. Just before serving, top with heated marinara sauce or set sauce aside at table to be added when eaten.
Mix all ingredients; season. Pour into pie shell (don't overfill). Carefully take the other pie crust and gently place on top. Smooth out and press edges together. Bake at 350° for 30 minutes or until crust is brown. Serves 2 to 4 people.
Drain beets, keeping juice. In saucepan, put juice and all ingredients except beets, onions and eggs. Bring to boil and simmer 5 minutes. Place beets, boiled eggs and onions in container. Pour juice mixture over and seal. Chill and let set overnight.
Place meatballs in a crock-pot. Mix remaining ingredients in bowl and pour over meatballs. Cook on low for 3 to 4 hours.
Cook beef and onion together until browned; add taco seasoning. Layer all ingredients evenly in casserole pan. Cook at 375° for 25 minutes. Cut; serve warm.
Soften cream cheese. Mix with Worcestershire sauce. Spread on large flat plate. Spread chili sauce over cheese. Rinse crabmeat and sprinkle over chili sauce. Serve with crackers for spreading.
Mix all ingredients; put in a 9 x 13 x 2-inch dish. Sprinkle 2 cups crushed corn flakes on top. Pour 1/2 stick melted margarine over this. Bake at 350° for 1 hour.
Place pretzels on waxed cookie sheet. Melt 1 or 2 bark squares in microwave 30 seconds to 1 minute. Pour into circle of pretzel. Top with M&M. Let cool before removing from cookie sheet.
Preheat oven to 325 degrees. Soak dates, cherries and pineapple in whiskey until all is absorbed. Add pecans, sugar, flour and eggs to fruit. Mix and spoon into cupcake tins. Bake for 30 minutes.
Saute onion and garlic in melted butter for approximately 15 minutes. Add chicken stock. Simmer 1/2 hour. Strain off onion and garlic. Add bread to strained broth. Simmer 10 minutes. Remove and place broth and bread mix in blender. Blend until smooth. Return to stove. Add cream and thyme. Simmer 10 minutes. Add salt and pepper to taste.
Blend cheese with butter, flour and salt; roll out dough. Cut into 2 inch squares. Place 1 tablespoon cherries in center of each square; fold over corners to seal. Place on cookie sheet. Bake at 375° until lightly browned.
Cook the eggplant in boiling water until tender; peel it and mash up the pulp. Add remaining ingredients to the pulp and mix well. You may want to add a bit more crumbs if the mixture seems too thin for forming into balls. Shape into small balls and refrigerate at least 1 hour. Roll balls in flour and deep-fry until crisp. Serve hot.
Stir together. Add 2-quarts ginger ale just before serving. Makes 4 quarts.
Mix together all but lemon-lime soda. Sugar to taste. Water as needed to dilute. Chill at least 1 hour. Add soda when ready to serve. Can freeze some of mixture in ice cube trays, to be added to punch when served.
Cut flour, butter and Crisco as for pie crust. In blender, combine cottage cheese and vanilla. Blend until smooth. Mix together as for pie crust. Chill overnight. Roll out and cut. Bake at 375° for 12 to 20 minutes.
Grease and flour square baking pan (or spray with Pam). Preheat oven to 350°. Cut each biscuit into 4 pieces. Roll each piece in mixture of sugar and cinnamon; coating well. Place in random fashion in pan. Sprinkle pecans over biscuits. Melt margarine and brown sugar over low heat. Cook until bubbly. Pour slowly over biscuits. Bake in preheated oven about 15 minutes.
Mix well and refrigerate for 2 to 3 hours before serving. Serve with crackers.
Dredge squirrels in seasoned flour and brown in enough oil in roasting pan. Add remaining ingredients and bake at 350° for 45 minutes. Reduce temperature slowly for 45 minutes or longer until tender.
Heat oven to 400°. Unroll pizza crust dough; press dough on bottom of 15 x 10 x 1-inch pan. Bake at 400° for 8 to 11 minutes or until golden brown. Cool.
Stir together the butter, cocoa, sugar and eggs until blended. Add dry ingredients and vanilla; stir in nuts. Pour into greased 11 x 18-inch pan. Bake at 325° for 20 minutes. Remove and sprinkle with 1 package miniature marshmallows. Return to oven long enough to melt but not brown the marshmallows. Remove; cover with frosting while warm.
Scramble eggs until solid. Fry the sausage. Take shells and put cheese on bottom. Spread with sausage and eggs. Roll up. Spread on salsa (any amount you want). Put in microwave and heat on High for 2 minutes.
Preheat oven to 425°. In small bowl, combine seasonings. Place 2 tablespoons of melted butter in a 10-inch nonstick skillet. (If handle is not ovenproof, wrap with foil.) Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle with about 1/4 teaspoon of seasoning, 4 teaspoons melted butter and 2 tablespoons of onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake 20 minutes. Uncover; bake 20 minutes or until potatoes are tender. Remove from oven. Press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Remove from skillet and serve. Serves 6 to 8.
Place large pot of water on to boil for the noodles and prepare noodles per instructions. While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides (see note above). The fondue beef cooks quickly and takes about 5 to 10 minutes to cook. Add the can of mushroom soup and mix with the natural juices from the beef. Add the can of mushrooms and heat through. Drain the noodles and return to pot. Pour beef mixture over and toss.
Chop cabbage, onion and peppers until small. Toss with sugar and salt. Boil vinegar, oil, celery seed and 2 tablespoons sugar. Cool until lukewarm. Pour over cabbage. Will keep in refrigerator for up to one week.
Mix first 3 ingredients and press in 13 x 9-inch pan, forming a crust. Bake at 350° for 10 minutes. Let cool. Dissolve Jell-O and water and add berries. Set aside in fridge until chilled, just starting to gel. Mix softened cream cheese, sugar and Cool Whip. Spread cream cheese mixture over crust, then pour Jell-O mixture over cream cheese layer and refrigerate overnight.
In a large bowl with mixer at low speed, beat sugar, margarine or butter, lemon extract, vanilla extract and eggs until blended. Increase speed to high and beat 5 minutes or until very thick, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add flour, milk, poppy seed, grated lemon peel, baking powder and salt. Beat until well blended, scraping bowl often. Grease and flour a 9-inch tube pan. Pour batter into pan. Bake at 350° for 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Sprinkle with confectioners sugar.
Simmer the onions, celery, pimentos, mushrooms and bell pepper in chicken broth until tender, then add chicken. Make medium white sauce with milk, butter, soup and cheese. Add spaghetti last and cook until done. Salt and pepper. English peas may be added.
Boil for 5 minutes. Mix with popcorn; cook 1 hour in a 250° oven.
Drain mandarin oranges and pineapple chunks. Mix all ingredients together and refrigerate at least 2 hours.
Sift together flour, soda and salt. Cream butter with sugar, egg, vanilla and mace. Blend in flour mixture alternately with sour cream. Stir in walnuts. Drop by rounded tablespoonfuls onto greased baking sheets, allowing room for spreading. Bake above oven center at 375° for 12 to 15 minutes or until browned very lightly. Remove to wire racks to cool. Makes about 25 to 35 cookies.
Mix crumbs and melted oleo; spread half in bottom of 9 x 13 pan. Keep remaining crumbs for top. Mix Dream Whip and milk until stiff. Mix cream cheese and sugar together. Mix all together well. Spread half of Dream Whip on top of crumbs in pan. Gently spoon 2 cans of pie filling on top of Dream Whip. Spread evenly with a knife. Drop large spoonfuls of remaining Dream Whip on top of pie filling and spread with a knife. Sprinkle remaining crumbs on Dream Whip mixture. Cover with Saran wrap and refrigerator for 24 hours. (You can also make this ahead and freeze it.)
Cook corn bread and let cool. Crumble. Add rest of ingredients. Chill before serving. This keeps well in refrigerator.
Mix dry ingredients in 8-inch square pan. Add wet ingredients and mix. Bake at 350° for about 30 minutes. Double recipe would make a 9 x 13-inch cake.
Cream butter and sugar, add eggs one at a time. Mix flour and spices, add to butter mixture alternately with milk. Add vanilla and nuts. Mix well. Bake in tube pan for 1 hour and 15 minutes at 325°.
Cut chicken in 1-inch pieces. Mix with all except cheese and onion rings. Put in 9 x 13-inch greased casserole. Top with cheese and bake at 350° for 30 minutes. Sprinkle onion rings over top. Bake 15 minutes longer. Serves 10 to 12.
Cut the cabbage head in chunks. Use as many as desired of vegetables. Mix all together. Then pour bottle of Zesty Italian dressing over cabbage and vegetables. Marinate overnight. Sprinkle bacon bits, if desired.
Cook eggplant in a little salty water; drain and mash. Cook hamburger and onion until done. Mash meat to keep it from lumping, them drain and add pepper. Crumble rice in eggplant, then add beaten egg. Mix well. Pour in dish and top with buttered crumbs. Bake at 350° until brown.
Rub mixture of butter and oil into one side of each piece of meat. Rub salt and pepper into same side. Spread layer of chopped garlic over same side. Cover garlic with layer of bread crumbs. Cover bread crumbs with layer of parsley. Cover parsley with layer of chopped eggs.
Heat oven to 400°. Grease pie plate 10 x 1 1/2-inches. Cook and stir beef and onion until brown. Drain. Stir in taco seasoning mix. Spread in pie plate. Beat milk, Bisquick mix and eggs until smooth, 15 seconds in a blender or on high for 1 minute in a mixer. Pour into pie plate. Bake for 25 minutes. Top with tomatoes and cheese. Bake 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Serve with sour cream, topped with grated cheese. Put green lettuce around edge and tomatoes.
Mix shortening with flour and salt until pea size. Put in water, working as little as possible. Make into ball and chill. Roll out and put in pie pan and bake at 450° for 12 to 15 minutes or until golden.
Boil sugar and milk to soft ball stage. Remove from heat and immediately add the Marshmallow Creme and peanut butter. Do not wait to cool. Beat at once until thoroughly blended. Pour in buttered pan. Cut into squares.
Drain and flake salmon; remove skin and bones. Combine all ingredients (except nuts). Mix well. Roll in nuts. Chill for several hours.
Use mixer and cream together shortening and sugar. Sift and then measure flour. Add alternately flour and eggs, one at a time. Add lemon juice, vanilla and salt. Bake 1 hour and 20 minutes in greased and floured angel cake pan at 312°. Let cool slightly in pan and then turn out on cake rack.
Fry bacon until crisp. Drain, place on paper towel. Reserve drippings in small saucepan. Combine sugar, salt and cornstarch. Add beaten egg with vinegar and mix well. Add water, heat until thick. Add crumbled bacon and drippings. Serve warm over garden, spinach or endive salad.
Combine oatmeal, flour, baking powder and sugar. Blend eggs and oleo. Mix with oatmeal mixture. Add flavoring and pecans. Cover cookie sheets with foil. Drop level teaspoonfuls of batter 2 to 3-inches apart. Bake at 350° for 9 to 10 minutes, until lightly brown. Cool before removing from foil. (Foil can be reused a second time.)
Lay the crackers on a pan, then put 1/2 cup of nuts on top. Cook the butter and sugar for 2 minutes. After the sauce comes to a boil, put the sauce on top of the crackers. Bake at 350° for 10 minutes.
Saute onions in oil; add beans, tomatoes, salt and sugar. Cook about 1 hour. If too juicy, add 2 tablespoons tapioca or cornstarch to thicken.
Mix together in casserole dish. Cover with Tater Tots. Bake 35 minutes at 375°.
Mix all ingredients. Dry fish. Dip in batter. Fry fish in hot oil.
Bake cake according to directions on box in a 9 x 13-inch pan. Remove from oven. Punch holes in top of cake with ice pick. Have the Eagle Brand milk and orange juice or coconut milk mixed together and slowly pour milk mixture over cake.
Mix all ingredients well. Add a small amount of flour if not very stiff. Form into 2 logs. Roll in wax paper and leave in refrigerator for several hours. Slice thin and bake in 400° oven for 8 to 10 minutes. Do not allow to get very brown. Let cool. Store in an airtight container.
Cook rice according to directions on box. Melt butter in saucepan. Add flour to thicken. Add cream cheese to soften. Layer in casserole in this order: 1/2 wild rice, chicken, mushrooms and repeat. Pour sauce over all. Sprinkle with almonds. Bake at 350° for 30 minutes.
In large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 or 55 minutes or until knife inserted near center comes out clean.
Dissolve jello and marshmallows in boiling water. Add pineapple and cheese. Let set in refrigerator. Fold in Cool Whip. Serve on lettuce leaves.
Slice muffins in half and arrange on broiler pan. put all ingredients, except crab meat, into bowl and mix well. Fold crab meat into mixture. Spread on English muffins. Broil until they puff up and are bubbly and slightly brown. Can cut into triangles to serve.
Combine brown rice, carrots, egg yolks, flour, cheese, salt and pepper in a medium bowl.
Mix pudding, jello and milk. Pour into bowl and refrigerate for 1 hour. You can also pour into pie crust for pie.
Mix well together. Put in casserole and put buttered crumbs on top. Bake for 1 hour at 350°.
Place cucumbers into salted boiling water. Cook for 10 minutes. Drain. Melt butter and add cucumbers. Cook over low heat for 20 minutes, until tender. Before serving, add cream and parsley. Serves 4 to 6.
Preheat oven to 425°. Dissolve yeast in lukewarm water. Mix flour, sugar and baking soda. Cut in shortening. Mix yeast and buttermilk. Add yeast mixture to flour mixture.
Cut carrots in half crosswise. Place beef, carrots and potatoes in slow cooker. In a bowl, whisk together the soup, water and seasoning packet. Pour over beef and vegetables. Cover and cook on low for 8 hours or high for 4 hours.
Mix flour, salt, soda and spices. Add sugars, margarine, egg and vanilla. Beat until smooth. Stir in oats and nuts. Shape in two 1 1/2-inch rolls. Wrap in waxed paper. Chill. Slice 1/4-inch thick. Bake at 350° for 10 to 12 minutes.
Brown onions in fat. Add meat and water, cover and simmer 50 minutes. Preheat oven to 350°. Pour beef into 13 x 9 x 2-inch baking pan. Place potato slices over meat. Mix soup, milk, sour cream, salt and pepper. Pour evenly over potatoes. Sprinkle with cheese and cereal. Bake, uncovered, 1 1/2 hours. Delicious!
Boil raisins in water a few minutes. Let cool. Cream sugar, shortening and eggs. Mix soda in raisin juice (be sure you have 1 cup of juice). Add juice to shortening mixture. Add dry ingredients. Last add raisins and vanilla. Mix well. Chill 1 hour in refrigerator. Drop on lightly greased cookie sheet. Bake in 375° oven 12 to 15 minutes.
Boil chicken until tender. Reserve broth. Remove chicken from bones. Lightly toss the stuffing with melted margarine. Serve 1 cup of the stuffing. Place the remainder in bottom of a 9 x 13-inch baking dish. Place chicken over stuffing. Pour chicken soup over stuffing. Add 2 cups broth. Top with reserved stuffing mix. Bake at 350° for 30 minutes.
Mix all ingredients, except noodles. Stir in 1 cup noodles; mix gently. Place in an 8 x 8 x 2-inch baking dish; top with rest of noodles. Bake at 350° for 30 minutes. Serve over cooked rice.
Mix all together; put enough water in mixture to make it sticky. Roll mixture into balls and put balls on a greased cookie sheet. Bake for 15 minutes at 350°. Could be reheated in microwave for 1 1/2 minutes.
Dissolve gelatin in cold water. Dissolve bouillon in hot water and add to gelatin. Set aside to cool. Add other ingredients and refrigerate overnight. Serve on lettuce and garnish with sweet pickles or olives.
Preheat oven to 350°. Brown meat, adding onions and garlic. Add chopped tomatoes, tomato paste, basil and sugar to meat. Simmer uncovered until thickened from 15 to 30 minutes. Stir occasionally. Combine sour cream, cream cheese, and cottage cheese. Butter a 9 x 13 inch lasagna pan and layer noodles, beef, cheese mixture and Mozzarella. Repeat until all ingredients are used. Bake uncovered for 1 hour. Serves 8 - 10.
Combine juice from fruit with sugar, eggs, flour and salt and bring to a boiling point and let cool.
Cut eggplant in 1-inch slices. Butter a shallow baking dish. Place slices in dish side-by-side. Brush tops with melted butter. Sprinkle with crumbs, then pecans. Pour in cream and bake 35 to 45 minutes at 325° until tender.
Mix jello in 1 cup boiling water. Add lemonade, cold water, ginger ale and cranberry cherry juice. Drain juice from cherries. Put juice in punch. Make ice cubes with cherries. Put ice cubes in before serving. Be sure to drain well, cherry juice doesn't freeze.
Using pastry blender cut together 2 1/2 c. flour, shortening and salt. In small bowl mix 2 Tbsp. vinegar with enough milk to make one cup. Add liquid to dry ingredients and mix. Add additional flour until crust is no longer sticky and can be rolled out easily. Peel, core and slice apples. Place in pie plate lined with bottom crust. Sprinkle with flour, sugar, cinnamon and nutmeg. Dot with butter and cover with top crust. Slit top crust. Bake 10 minutes at 450° then lower heat to 350° for 30 - 35 minutes. Check that apples are soft with fork or knife.
Pour boiling water over oatmeal. Set aside to cool. Preheat oven to 350°. Mix brown sugar, white sugar, flour, shortening, vanilla, cinnamon, nutmeg and eggs. Beat 2 or 3 minutes; mix in oatmeal. Bake in a 13 x 9 x 2-inch pan at 350° until done (approximately 45 minutes).
Preheat oven to 400°. In skillet, cook onion, celery and ground beef until meat is brown and vegetables are tender. Drain. Stir in salt and pepper. Spoon mixture into a greased 12 x 8-inch baking dish. Spread soup over meat mixture. Top with frozen potatoes and bake about 40 minutes or until bubbly. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts. Serves 4 to 6.
Crush the strawberries and place in punch bowl. Reconstitute the grapefruit juice and pour over the berries. Add ice. Add ginger ale and serve. Makes 25 servings.
Saute sausage with onion and celery; brown, if possible. Mix sugar and flour until blended; add vinegar and water and stir until smooth. Add to sausage and bring to a boil, stirring occasionally. Pour over potatoes and sliced eggs and blend together. Serve hot.
Brown meat in olive oil (use 5-quart Dutch oven). Add onions and garlic. Cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire sauce and pepper. Add wine and water. Cover and bake at 350° for 2 to 3 hours or until meat is tender. In bowl, blend flour and butter. Stir into stew mixture. Heat to boiling, then simmer 8 to 10 minutes or until thickened. Makes 8 servings.