HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sliced apples in greased 8 or 9-inch square baking dish. Mix together flour, baking powder and seasonings. Add egg and mix with fork until crumbly. Spread over apples. Pour melted butter over all. Bake at 375° for 35 to 40 minutes. Serve with ice cream, if desired.
In a large bowl by hand, mix dry ingredients into butter until thoroughly mixed. Knead a wee bit. Flatten dough by hand (do not use rolling pin) to 1/2-inch thick. Cut with cookie cutter.
Put broth, white meat, celery and parsley in a large soup pot and cook for 30 minutes. Mix thawed spinach, eggs and cheese and drop into boiling soup. Cook for 15 more minutes.
Mix together eggs, soup and milk. Place 2 slices of bread at bottom of greased 2-quart casserole dish. Lay slice of cheese on each bread slice; layer with half the shrimp. Add salt & pepper. Make another layer, ending with bread and cheese. Pour soup mixture over all. Bake at 350 degrees for 40 minutes until brown and puffy. Can also be made with tuna or chicken.
"Put macaroni in hot water. Stir it around. Put the top on it and let it get real hot. Put the cheese in and let it set for 30 seconds. Then stir it around. Then you eat it."
Fry onions in oil until soft. Add raw rice; fry until light golden brown. Add raisins and cook for 3 minutes. Add chicken broth, cinnamon, salt, cardamom and cloves. Cover and cook for 10 minutes. Add cooked chicken and almonds. Cook until rice absorbs all liquid. Serve with plain yogurt on the side.
Mix flour and salt; add eggs. Pour a little hot broth at a time and mix well. Pour this on floured waxed paper and knead thoroughly. Divide into 4 pieces; roll each piece paper thin and cut in strips about 1-inch wide. Drop into rapidly boiling chicken broth. Cook until done, about 15 minutes.
Combine cream cheese, Cool Whip and marshmallow cream. Stir in food coloring. Serve with fresh fruit or vanilla wafers. Refrigerate. Yields 1 1/2 cups.
In a saucepan, place olive oil and garlic cloves. Cook slowly; remove garlic when they turn light brown. Add tomatoes. Sprinkle salt, pepper, sweet basil and parsley into sauce. Cook over low-medium heat for 30 minutes. This quick sauce is excellent with linguine.
Pat fish dry with paper towels; set aside. In heavy skillet, heat 1 inch of oil to 350° or until a 1-inch bread cube turns golden brown in 65 seconds. In a medium bowl, combine mustard, eggs and Tabasco sauce. Pour mixture in 9 x 13-inch baking dish.
Cream butter, oleo and sugar. Add eggs, one at a time. Add vanilla and maple flavoring. Add flour, sifted with baking powder and salt, alternately with milk. (I usually dump them in together at low speed, scraping sides of bowl often.) Fold in nuts. Bake in 350° oven for 1 hour and 15 minutes.
Boil spaghetti until tender; drain. Add all other ingredients in same pan spaghetti was cooked in. Now, pour into baking dish (medium size) and bake at 350° for 20 to 30 minutes.
Wash potatoes with scrub brush. Cut into wedges. Melt margarine in a long casserole dish. Dip potato wedges in melted margarine. Put flour, cheese, Shake 'n Bake mix and Accent into a Ziploc plastic bag.	Shake half the wedges at a time in the coating mix. Place wedges in the remainder of the melted margarine and bake 15 to 20 minutes at 400°.
Combine raisins, baking soda and boiling water. Cover; do not mix. Let stand overnight (9 to 10 hours). In the morning, mix flour, sugar, salt and oil together with spoon (batter is thick). Finish mixing by hand. Pour over raisins. Fill 3 (1 pound) coffee cans 1/3 full. Bake at 350° for 1/2 hour, then at 325° for 1/2 hour.
Combine cabbage, apple and raisins. Sprinkle with salt. Mix mayonnaise, lemon juice and sugar together. Stir into cabbage mixture.
In small skillet, fry bacon. Remove and set aside. Saute onion and green pepper until onion becomes transparent. Drain on paper towel. In large bowl, combine ketchup, brown sugar, Worcestershire sauce, barbecue seasoning, liquid smoke and dry mustard. Combine rest of ingredients. Pour into 2-quart casserole dish. Bake at 350° for 30 to 45 minutes.
In a small skillet, saute the onion, green pepper and mushrooms in oil until tender. Remove from heat, cool. In a large bowl, combine the vegetables,2 tablespoons apple juice, garlic powder, onion powder, salt and pepper. Crumble turkey over mixture and mix well. Shape into a loaf, put into 11X7X2-inch baking dish coated with nonstick spray. Bake for 40-45 minutes or until meat is no longer pink and meat thermometer reads 165°.
In a slow cooker, combine first 5 ingredients and mix well. Cover and cook on low for 3 hours, stirring occasionally. Serve warm with rye bread.
Drain and mix together canned vegetables. Chop pepper, onions, celery and pimento and add to other vegetables.
Cream oil, sugar, and eggs. Make a paste with food coloring and cocoa. Add to mixture, add salt, flour with buttermilk and vinegar. Do not beat hard. Hand mix, just to blend. Cook at 350° for 35 minutes.
Combine ingredients and bring to a simmer. Let steep, then remove spices. Serve hot.
Cook and stir pepper and mushrooms in margarine over medium heat 5 minutes. Stir in flour, salt and pepper. Cook over low heat stirring constantly until bubbly. Remove from heat. Stir in half and half, broth and reserved liquid. Heat to boiling, stirring constantly for 1 minute. Stir in chicken and pimentos. Great to keep warm in crock-pot.
Cut cabbage into small pieces; cook in salt water until tender. Drain and put in casserole dish. Season with salt and pepper. Add sugar, cheese, soup and half and half. Mix in 1 cup of cracker crumbs. Sprinkle 1/2 cup cracker crumbs on top; dot with butter. Bake at 350° until brown and thick.
Mix first 4 ingredients well. Pull out center of bread and put mixture into center of bread. Break off chunks of bread for dipping.
Combine milk and eggs; add meal, salt, peppers, corn, onion, garlic and soda. Pour 1/2 of mixture into greased, hot cast-iron skillet. Add some cheese. Add remaining batter. Top with cheese. Garnish with green pepper and pimento. Bake at 350° for 45 minutes.
In a small pan, melt butter and slowly add the sugar, stirring constantly. Continue cooking on medium heat until boiling. Boil for 2 minutes, until thick. Line a jelly roll pan with the crackers. Pour boiling sauce on crackers and sprinkle with nuts. Bake at 350° for 8 to 10 minutes, until slightly brown. Cut apart while hot and separate on waxed paper.
Cook macaroni according to package directions. While pasta is cooking, saute onions in 2 tablespoons olive oil, until transparent. Add mushrooms; saute 2 minutes more. Pour in a bowl; set aside. Drain pasta. Add remaining olive oil and butter to saute pan. Add pasta to hot oil and butter. Fry until pasta is brown. Don't burn. Add onions and mushrooms; stir. Add whipped eggs; stir until eggs are done. Serve hot. Season to taste.
In large mixing bowl, mix 3 cups flour, sugar, salt and undissolved yeast; combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping occasionally. Add 2 cups flour. Beat 2 minutes at high speed. Stir in additional flour to make a soft dough. Knead on lightly floured board until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 45 minutes.
Cook onions and bacon on medium heat until onions are done and bacon crisp. Add water, bouillon cubes, potatoes and carrots. Cook until tender. Add evaporated milk with equal amounts of water and cream corn. Cook on medium heat until hot.
Boil chicken until done. Cool and shred. Set aside chicken and the broth. Saute mushrooms and onions in butter. Combine mushroom and celery soup in big pot. Add Ro-Tel tomatoes, then add mushrooms and onions. Add Velveeta cheese until melted. Boil chicken broth and cook spaghetti until done. Drain and add spaghetti and chicken to your mixture. Mix well and serve.
Melt oleo. Stir in Crisco and sugar. Stir well. Beat in eggs and vanilla. Stir in flour and soda. Mix well. Put teaspoonfuls of dough on greased cookie sheet. Moisten the bottom of a glass and dip in extra sugar. Press each cookie. Bake at 325° until edges are light golden. Do not overbake.
Combine butter, sugar, cocoa and milk; bring to a boil. Allow to boil for exactly one minute. Remove from heat and add remaining ingredients. Drop on waxed paper with a tablespoon.
Beat mashed potatoes. Add melted fat, beaten eggs and milk. Sift dry ingredients together and add to liquid. Dough should be soft, yet firm enough to roll. Divide dough into four parts. Roll out one part at a time to 3/4-inch thickness. Cut with doughnut cutter and drop into deep fat (375°). Fry until a golden brown on both sides. Drain on absorbent paper. Shake in a paper bag containing a mixture of sugar and cinnamon or powdered sugar. This makes approximately 4 1/2 dozen doughnuts.
Add rice to melted butter and brown 15 minutes. Add other ingredients and cook 5 minutes. Put all in casserole. Add chicken stock. Bake at 375° for 1 to 1 1/2 hours. Stir gently before serving. Top with more almonds, if desired.
Shred cabbage very fine. Mash the garlic and salt together. Add pepper and mash again. Mix in the other ingredients and pour over the shredded cabbage. Toss. Cover and refrigerate for 24 hours. This mixture will keep 5 to 6 days or more and it gets better every day! Makes 8 1/2 cup servings.
Cream oleo and sugar until fluffy. Add eggs, 1 at a time. Mix well. Sift dry ingredients and add to mixture alternately with milk. Add vanilla. Mash 1/2 cup berries and stir in by hand. Add rest of berries. Bake at 375° for 25 to 30 minutes. Sprinkle with sugar.
Mix cornstarch, ground ginger and salt; evenly coat fish. In a wok, heat oil. Add fish and stir-fry about 4 minutes, occasionally turning gently, until evenly browned. In a measuring cup, mix together remaining ingredients. Add to wok. Reduce heat so liquid just simmers. Cover and cook 4 minutes.
Drain real good the mandarin oranges and pineapple. Mix together all ingredients. Use only enough sour cream to hold salad together. Chill until serving time. Serves 12.
Pour boiling water into bowl. Pour in both packages of jello. Stir until dissolved. Chill slightly. Drain pineapple and stir in. Blend in remaining ingredients. Refrigerate for 2hours before serving.
Bring pineapple and jello to a boil. Let cool. Mix cream cheese, celery and pecans. Fold into pineapple mixture. Fold in Cool Whip. Refrigerate.
Mix paint and water together in the cup. Slowly add plaster and stir with spoon or wooden stick. Let mixture harden overnight and peel off the cup. Have fun with your chalk stick, indoors or out!
In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Dip cut up vegetables, such as zucchini, carrots, onion, mushrooms or boneless, skinless chicken breasts, cut into 1-inch cubes. Dip into mixture before placing vegetables or meat into hot oil. Makes a wonderful light and crispy fried vegetable.
Put beans in sprayed baking dish. Layer corn and beans. Mix soup, cheese, onion and sour cream. Pour over corn mixture. Mix Ritz cracker crumbs with butter. Put on top. Sprinkle with slivered almonds. Bake in 350° oven for 35 minutes.
Mix together. Bake at 400° for 15 minutes. Makes 12 muffins.
Thaw potatoes. Mix all ingredients. Put in greased baking dish. Bake in a 350° oven for 50 to 60 minutes.
Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine the beaten egg, milk and melted shortening. Add to the dry ingredients and mix quickly. Turn into greased muffin pans and bake in hot oven (425°) for 25 minutes. Raisins or chopped dried prunes may be added.
Saute in large skillet; stir 10 minutes or more until coated with butter and salt. Bake on shallow pan at 250° for about 1 hour.
Mix and boil for 20 minutes. Pour in jars and seal. This may also be put in containers with tight fitting lids and frozen after it has cooled.
Put liquid in coffeepot (percolator). Put sugar, cloves and cinnamon in basket. Perk on cycle. Serves 12.
Fry and drain bacon. Crumble into small pieces. Brown and drain ground beef. Put bacon and ground beef in a crock-pot. Drain lima, pinto and kidney beans. Add all beans to crock-pot. You can use the bean juice if more liquid is needed. Add all other ingredients and mix well. Cook on low setting for 6 to 8 hours. Can be frozen and reheated as necessary.
Mix all ingredients, except apples and nuts, together well. Add apples and nuts to batter. (Do all mixing by hand, as batter will be thick and crumbly.) Pour into greased 9 x 13-inch pan. Bake at 375° for 30 to 40 minutes. Check for doneness after 30 minutes.
Combine water, mustard and soy sauce. Brush tenderloins with the mustard mixture and oil. Place tenderloins, fat side up, on a rack, in a shallow roasting pan. Bake at 350° for 1 to 1 1/4 hours or until meat is done. Baste meat while baking. Serves 6.
Place steak in a bowl with cornstarch, 5 Spice and soy sauce. Mix and let sit 20 minutes to marinate. Meanwhile, slice florets from stalks, slice the stalks diagonally into thin oval shapes and chop florets in small heads. Heat oil in wok or large skillet. Add marinated steak, ginger and garlic and fry 3 to 4 minutes. Add pepper, broccoli and onion and fry 2 minutes. Add sherry and water. Cover and steam 1 minute. Serve immediately over rice.
Mix all ingredients except margarine and corn flakes; melt margarine and pour over top. Cover with corn flake crumbs. Bake in a 9 x 12-inch pan at 350° for 1 hour.
Melt Velveeta cheese and mayonnaise together and fold in the potatoes. Put in 9 x 13 pan and sprinkle bacon bits on top. Bake at 350° for 1 hour.
Mix jello according to directions. Let soft set. Fold in Cool Whip. Pour into lined crust. Refrigerate to finish setting.
Saute apples, almonds, onions and celery in butter for 5 minutes (stirring frequently). Remove from heat. Stir in cinnamon, poultry seasoning and salt. Toss together bread cubes and raisins. Add apple mixture. Stir egg and 1/3 cup cider together and add to bread mixture. Add remaining apple cider if a moister stuffing is desired.
Soften cream cheese in mixer. Add 3 eggs, one at a time. Gradually, add 2/3 cup sugar, 1/2 teaspoon vanilla and 1/2 almond extract. Bake for 45 minutes in a 325 degree oven - in round 9 inch pan (not greased). Cool slightly, then add 1/2 pint sour cream and return to oven for 5 minutes.
Chop fruit. Drain pineapple juice into container. Add pineapple to fruit. Combine sugar and cornstarch in small pan. Add beaten egg and pineapple juice. Stir constantly over medium heat until mixture starts to thicken; set aside and cool. Stir over fruit and chill.
Brown hamburger meat; place in slow cooker. Add tomato soup mixed with water. Add corn, tomatoes, onion, carrots and potatoes. Turn on high until it gets hot. Then turn down. Cook at least 4 hours. Can cook as long as 8 hours on low setting. This is a complete meal served with salad. Great for working people!
Beat eggs separately. Cream the butter and sugar until smooth. Add flour. Dissolve soda in buttermilk. Add sugar, butter and flour mixture. Add egg yolks, spices and jam. Fold in egg whites. Do not beat. Bake at 350° for 1 1/2 hours or until cake tests done, but no less than 1 1/2 hours.
Spread cream cheese on prepared pizza dough. Add pizza sauce. Add toppings: pepperoni, cooked hamburger, cooked Canadian bacon, etc. Sprinkle shredded cheese over toppings. Bake in a 400° oven until crust is brown (lightly) and cheese is melted. You can use low-fat cream cheese and shredded cheese.
Preheat large skillet to 300°. Melt shortening, brown vermicelli until brown. Stir occasionally adding beef and cook until beef loses red color. Stir in next 8 ingredients; add tomatoes and water. Stir. Set temperature to 200°. Simmer 35 minutes. Cover top with cheese slices and cook 5 minutes. Serves 12.
Place all ingredients on bread and melt on lower rack of oven at 350°. Good for Diet Watchers. Measure accurately!
Place peaches in punch bowl. Pour brandy and sauterne. Let stand. At serving time add champagne. Top each cup with mint sprig.
Cook linguini and drain excess water. Add the bottom of salad dressing, salad spices and the remaining ingredients. Chill 6 to 12 hours. Makes 8 to 10 servings.
Heat oven to 375°. Mix thoroughly all ingredients. If dough is soft, cover and chill. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. Spread with glaze.
Mix all ingredients, except for vegetables. Place vegetables in a large container and pour marinade sauce over them. Stir container once or twice during marinating time (4 to 6 hours or can be a little longer).
Mix powdered sugar with cream cheese. Whip the cream. Mix with cheese and sugar mixture. Line cake pan with crumb mixture of vanilla wafer crumbs, sugar and butter. Press down. Pour cheese mixture over crust, then pour cherry pie mix over cheese mixture. Chill.
Combine tuna, mustard, relish and mayonnaise. Mix well. Stir in potato chips. Split burger rolls; spread with butter. Toast bottom halves in oven, with butter side up. Divide tuna mixture among toasted buns. Spread to the edges. Broil about 5 minutes or until heated through. Place remaining halves, buttered side up and broil last 2 or 3 minutes. Place on first layer.
Combine in crock-pot. For variety, you can also add cream of mushroom soup or use Ro-Tel instead of taco sauce. Serve with tortilla chips.
Microwave chocolate chips, milk and butter on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate chips are completely melted. Spread evenly in the bottom of crust. Refrigerate for 20 minutes until chocolate is firm. Arrange sliced bananas over the chocolate. Pour milk in large bowl. Add pudding mixes and beat with a wire whisk for 1 minute. Let stand for 5 minutes. Spoon over bananas in crust. Spread Cool Whip over pudding and refrigerate 4 hours until set.
Beat cream cheese and 1/4 cup milk until creamy. Add remaining 3/4 cup milk and beat well. Stir in pineapple and carrots, then dry pudding. Beat 1 minute only. Chill in shallow pan or mold.
Cream together the butter and sugar, add eggs. Sift together flour, soda and baking pwd., add to dry ingredients the sour cream and vanilla. Spread 1/2 of batter in 10 by 14 in. pan. Blend together the filling: 1/2 c. sugar, 1/3 c. brown sugar, 1 tsp. cinnamon, 1 c. chopped nuts. Spread 1/2 of filling over batter. Add remaining batter and sprinkle remaining filling on top. Bake at 350° for 30- 35 mini.
Melt butter; add to soup in pan or bowl. In 9 x 13-inch pan, put mixture of 1/3 butter and soup. Layer all rice, then add 1/3 more of soup. Place chicken, meat side down, on top of soup, then add the other 1/3 of the soup. Bake at 275° for 3 hours. Put in oven before leaving for church; add a salad and bread and the Sunday dinner is ready.
Heat oven to 400°. Place ribs in baking dish, meaty side up. Roast for 30 minutes. Pour off excess fat. Combine remaining ingredients. Heat and pour over ribs. Reduce heat to 350° and bake until tender (2 hours or longer), basting 2 to 3 times during cooking.
Bring water, vinegar and salt to boil. Meanwhile, fill sterilized jars with washed, medium sized pickles, garlic and couple sprigs of dill. Fill jars with hot liquid and immediately seal with sterilized lids.
Preheat oven to 350°. Mix all ingredients except fruit. Put in baking cups. Bake for 20 minutes; top with fruit. Makes 24.
Early in the morning cut the chicken wings at the joints (save tips for soup). Put wings in a glass bowl. Cover the wings with a mixture of half tamari, half saki plus ginger. Marinate chicken in refrigerator until ready to cook. Remove wings from marinade and preserve mixture (can store in refrigerator). Roll wings in cornstarch and deep fry in canola oil until golden brown.
Preheat oven to 400°. In mixing bowl, stir together the flour, sugar, baking powder and salt. In a separate bowl stir together the egg, milk and butter, then stir them into the dry ingredients to make a lumpy batter. Fold in remaining ingredients. Spoon the batter into greased muffin tins, filling them about 2/3 full. Bake 25 to 30 minutes. Makes 12 muffins.
In large saucepan, brown ground beef, onions and garlic; drain. Stir in vegetable juice, mushrooms, tomato paste and seasoning. Simmer 30 minutes, stirring occasionally.
For 1 Gallon Root Beer: Fill a gallon jug with warm water after the rest of the ingredients have been put in. Let stand in the sun for 4 hours, then chill.
Drain fruits except apricots. Reserve 1/2 cup. Arrange fruits in layers in a large, shallow baking dish.
Blend brown sugar and margarine. Add other ingredients. Serve with fruits of all types and/or Ritz crackers.
Cut apples into wedges. In skillet over medium heat, melt butter. Add apples; cook about 5 minutes, shaking pan gently. Turn apples over; sprinkle with brown sugar, cinnamon and nutmeg. Cook another few minutes, shaking pan. Serve warm.
Mix together sugar, salt and butter and pour hot milk over mixture. Let cool to lukewarm. Melt yeast in 1/4 cup warm (not hot) water and add. Add eggs. Gradually stir in flour until dough is stiff enough to work. Add raisins.
Combine chicken, soup, broth, onion and spaghetti in a large bowl. Spray a 13 x 9-inch Pyrex with cooking spray. Place mixture in Pyrex. Sprinkle with cheese generously. Bake at 350° for 30 minutes. Serve with salad and bread.
Cream together cream cheese, powdered sugar and Cool Whip. Put on top of cooled crust. Beat together pudding and milk and put on top of cream cheese layer. Cover with Cool Whip. Sprinkle on butter brickle chips or Heath chips.
In a saucepan, heat chicken broth until bubbly. In another saucepan, melt margarine over low heat. Stir in flour until well blended. Cook 3 to 5 minutes. Remove from heat. Add chicken broth, cream, salt, pepper and parsley. Stir until smooth. Return to heat. Stir in chicken or turkey, cut in small pieces, mushrooms and spaghetti. Spoon into a 3-quart baking pan. Sprinkle on cheese. Bake, uncovered, for 30 to 35 minutes in a 375° oven.
Melt butter in bottom of a 13 x 9 x 2-inch baking pan. Combine soup with broccoli. Rub chicken with additional butter. Sprinkle with salt. Lay chicken over broccoli mixture and top with cheese. Bake at 350° for 1 1/2 to 2 hours or until chicken is tender. Yields 6 servings.
Melt 1 stick butter; mix well with graham cracker crumbs. Mash in bottom of 9 x 13-inch pan. Slice bananas and soak in pineapple juice for 5 minutes. Mix 2 sticks of butter, powdered sugar and eggs. Beat for 10 to 15 minutes. Layer bananas, 1/2 sugar mixture, drained pineapple, 1/2 sugar mixture and Cool Whip. Top with nuts and cherries.
Combine rice, sauerkraut, the cooked corned beef and 1/2 of the Swiss cheese. Stir in Thousand Island dressing. Pour into a casserole dish. Arrange tomato slices on top. Season with salt and pepper. Sprinkle with remaining cheese. Top with rye bread cubes. Bake at 350° for 30 minutes.
Bake on cookie sheet or pizza pan. Spread on 1 pint of pizza sauce. Sprinkle with 1 pound ground beef (browned) and top with any kind of cheese you prefer.
Save the broth chicken is cooked in and cook everything but the peas until done. When vegetables are done, pour the peas in. If there is a lot of juice, drain peas first. Put the chicken in with vegetables. Mix flour and water together, about 1 cup water and a heaping tablespoonful of flour. Shake this in a jar or shaker and mix with vegetables until desired thickness. Pour in a baking dish. Cover with biscuits and bake in a 450° oven until biscuits are brown.
Place patties in 9 x 13-inch pan. Combine cream soup with sour cream, onions and cheese. Pour over potatoes. Bake in 350° oven for 1 hour.
In 4 cup glass measure, combine milk and malted milk powder; mix well. Add ice cream by spoonfuls. Heat at High for 5 minutes, until hot. Ladle into 4 heat-proof mugs; garnish with Marshmallow Creme. Makes 4 servings.
Brown meat; drain off fat. Add onion and green pepper; cook until tender. Stir in macaroni and all remaining ingredients, except sour cream. Cover; cook for 20 minutes. Stir in sour cream. Serves 5.