HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate or slice apples to cover dish with good layer. Cover apples with loaf bread, trimmed and cut in strips. Pour mixture of sugar, flour and margarine over bread. Bake 35 minutes at 350°. Also is good using peaches.
Cream sugar and butter. Combine next 6 ingredients and add. Add eggs and vanilla to sugar mixture. Bake at 350° for 35 to 45 minutes in a 9 x 13-inch pan. Serve with whipped cream.
Preheat oven to 475 degrees. Combine all ingredients, except spray. Mix until well blended. I use my food processor for this. The mixture will be really sticky and moist. Spoon onto a well-floured surface. Roll the dough around in the flour until lightly coated. This makes it easier to work with the soft dough. Knead lightly with the fingertips about 6 times. Press or roll the dough to a thickness of about 1/2 inch. Cut with a 2 inch biscuit cutter. Place on a baking sheet that has been lightly coated with cooking spray. Bake at 475 degrees for 8 to 10 minutes or until lightly browned. When you take the biscuits out of the oven, spray the tops with "I Can't Believe It's Not Butter" spray. This gives the biscuits a soft top. Makes about 6 to 7 biscuits with less than 1 gram of fat per biscuit.
Combine pineapple chunks, tangerine, banana, strawberries, orange juice concentrate and soda in a large bowl. Toss gently. Cover and refrigerate until serving time.
Mix all ingredients. Keep in refrigerator. Pile on English muffins and heat under broiler until melted. Use Melba rounds for hors d'oeuvres.
Brown chicken pieces, skin side up, in a 400° oven or under the broiler to melt fat from the skin. Arrange the browned chicken, skin side up, in a baking dish. Combine remaining ingredients and spoon over chicken. Bake, uncovered, at 350° until tender, about 25 minutes, basting occasionally with the sauce. Serves 6.
Mix all ingredients. Bring to boil and simmer about 30 minutes. Use as dip or over rice.
Mix first 3 ingredients together. Pour half of prepared cake batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Pour melted caramel mixture over baked cake. Sprinkle with 1 cup nuts and the chocolate chips. Pour remaining batter over this and sprinkle with the remaining nuts. Bake 20 minutes longer.
In baking dish mix beans and fixin's and all ingredients listed. Top with slices of bacon or ham (fat trimmed off). Bake at 350° oven 45 minutes or until done.
Toss bananas in 2 tablespoons lemon juice; drain and reserve lemon juice. Layer bananas and remaining fruit in a bowl. Combine 1/4 cup honey and reserved lemon juice. Drizzle over fruit. Cover and chill for at least 3 hours.
Mix pudding mix and pineapple together. Mix well. Add Cool Whip and stir well. Add miniature marshmallows and pecan pieces. Let set overnight or mix early in morning.
In large pan, combine celery, onion, carrots, pepper and chicken broth. Boil until veggies are tender. Add potatoes and cream. Simmer for 30 minutes. Add flour and butter mixture to thicken. Simmer until thick.
Mix all together and chill overnight. Cut out center of French bread loaf and fill with mixture. Serve on small pieces of bread.
Beat eggs, then add all other ingredients. Mix, then pour into a 13 x 9 x 2-inch greased and floured pan. Bake about 30 minutes in 350° oven.
Heat oven to 350°. Coat an 8 x 8-inch pan with cooking spray. Melt butter and remove from heat. Mix in sugar; cool. Add egg. Combine flour, baking powder and salt. Add sugar and butter to mixture. Blend in vanilla and walnuts. Bake 25 minutes. Do not overbake. Cut while warm.
Preheat oven to 375°. Grease baking sheets or line with parchment paper. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then add vanilla and almond extracts. In another bowl, combine flour, cocoa and baking powder. Add flour mixture to egg mixture and stir until combined. Mix in chips and nuts.
If expecting guests you might want to add this to a tray of nuts, cookies, crackers, cheese, etc.
Cook beef or pork, cool and shred/chop. Mix all ingredients and simmer for 2 hrs.
Mix Kool-Aid and sugar in a large 5 gallon bucket, using a little less water than for normal Kool-Aid. Stir well. Add Hawaiian Punch and pineapple-grapefruit juice. Stir. Set bucket in large freezer. Stir about every hour until it is real slushy. Serves around 50.
Melt oleo in 8 x 8 x 2-inch pan and pour off excess. Pour cherry mix into pan. Sprinkle cake mix over cherries. Also add chopped nuts. Dribble remaining oleo over top. Bake for 40 minutes in 350° oven. Top with ice cream or whipped cream.
Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour. Cook patties in butter in a skillet over medium-high heat 4 minutes on each side or until golden. Yield: 6 servings.
Dissolve sugar in hot water. Mix all ingredients together. Freeze. Thaw 1 to 2 hours. Add 2 to 3 bottles of ginger ale.
Beat cream cheese. Add rest of ingredients and mix well. Place in round bowl and chill overnight. Serve with Town House crackers. Yields 50 servings.
On waxed paper, mix flour, baking powder and salt. In bowl, beat eggs. Fold in powdered sugar and melted oleo. Then fold in flour mixture, dates, nuts and candied fruit. Bake at 325° for 30 to 35 minutes. Put glaze on top. Mix powdered sugar, warm water, vanilla and a little oleo until blended. Pour glaze over warm bars.
Sprinkle 1/2 of the cayenne pepper, black pepper and paprika and 1/2 the garlic and oregano in bottom of pan. Place chicken pieces in pan. Place potatoes over chicken. Layer onions and peppers over chicken and potatoes. Sprinkle remaining spices and garlic over top. Add about 1 cup water to pan; cover.
In 9 x 13-inch pan, layer noodles, sauce, cheeses and veggies, using whichever layers you like. Make 3 to 4 layers, ending with sauce. Add 1/2 cup water. Cover with Saran Wrap. Cook on High power 8 minutes and on Medium-Low power 32 minutes. Let stand 10 to 30 minutes. (Use microwave with turntable.)
Melt butter; saute onions and celery. Stir in flour, stirring until smooth. Add milk, broth and wine slowly, stirring to keep a smooth consistency. Add cheese and melt. Stir in crabmeat, parsley, pimento and green onions. Season to taste. Cook on low heat about 15 minutes. Serve with crackers, keeping dip hot in a chafing dish. This can also be used as a filling for patty shells.
Sift flour, sugar, salt and baking powder. Add egg, milk and melted butter and beat well. Bake about 20 minutes at 400°. Serve with vanilla or lemon sauce. Serves 6 to 8.
Crumble Oreos and spread in 9 x 13-inch pyrex dish. Spread softened ice cream on top. Pour chocolate syrup over ice cream and sprinkle with nuts. Freeze. Serves 15.
Combine the warm water and yeast in a large bowl. Let stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour,1 cup at a time, until dough is too stiff to mix (may need to add some flour). Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide the dough into 24 equal-size pieces. Roll each piece into a smooth ball, place balls in even rows in the prepared pan. Cover and let rise until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake until rolls are golden brown,15-20 minutes. If desired, brush with melted butter. Break rolls apart and serve. Makes 2 dozen rolls.
Peel two of the kiwi fruits. In blender container, puree the 2 kiwi fruits (should be about 2 cups). In a small saucepan, combine kiwi puree, lime peel and lime juice. Bring just to boiling; reduce heat and cook 1 minute. Set aside to cool. Rinse blender container. In blender container, combine cottage cheese, sugar, egg and cornstarch; cover and blend until smooth. Add kiwi fruit mixture; blend until combined. Pour into individual tart shells. Bake in 325° oven for 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Peel and slice remaining kiwi fruits and arrange on top of tarts. Makes 6 servings.
Mix all ingredients, saving out 1/2 package of stuffing mix and the butter. Place in greased casserole. Mix butter and other 1/2 package of stuffing mix. Top the casserole with this mixture. Bake at 350° for about 30 minutes.
Cook squash, salt, drain and mash. Pour melted butter over dressing. Divide and put layer of dressing in bottom of casserole. To the squash, add pimentos, onion, sour cream, soup, salt and pepper. Pour into casserole and put remaining herb dressing on top. Cook at 350° for 45 minutes.
Combine chicken, water chestnuts, almonds, celery, green onions and grapes in bowl. Add mixture of mayonnaise and lemon juice; mix well. Stir in noodles immediately before serving.
Beat egg whites. Add 1 tablespoon sugar to each egg yolk. Put in oven and brown. Cook until thick.
Heat oven to 350°. Grease 2-quart round casserole. Mix all ingredients. Pour into casserole and bake 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Wash and cut broccoli flowerets in small pieces. Chop onion and add to broccoli. Add raisins, sunflower seeds or cashews and crumbled bacon. Mix well. In small bowl, mix mayonnaise or salad dressing, 1/2 cup sugar and the vinegar. Toss with the broccoli. Refrigerate. Not only is this salad pretty, it's good.
Combine lukewarm water, sugar, salt and shortening in bowl. Add yeast; let stand 2 to 3 minutes. Add 1 egg; add flour to mixture. Keep in refrigerator and form into rolls as needed. Let rise 1 1/2 to 2 hours. Cook 12 to 15 minutes at 400°.
Melt almond bark in crock-pot or slow-cooker. Add chocolate chips. After chips are melted, stir in peanuts. Spoon out on waxed paper to cool and set.
Dissolve 2 boxes jello in 4 cups boiling water and chill until firm in a 9 x 13-inch pan. Dissolve unflavored gelatine in 1/2 cup cold water. Scald milk and sugar. Beat in cream cheese, then fold this gelatine, vanilla and nuts in. Pour on top of strawberry layer and chill until firm.
Combine all ingredients in large saucepan. Bring to a boil; then cover. Let simmer one hour. Stir occasionally to prevent sticking, as nearly all the liquid will be absorbed by lentils and rice. Serves 4.
Cook ground beef, bacon and onion together. Mix well the brown sugar, catsup, molasses or honey, barbecue sauce, chili powder, pepper and salt and add to cooked ground beef, bacon and onion. Then add pork and beans, kidney beans and butter beans. You can use beans of your choice; I do. Cook for 1 hour at 350°. We just love this and it is great to take out.
A gas or regular grill can be used. Melt butter with cloves of garlic (finely chopped), rosemary, basil and juice of lemon or lime; fresh ginger root is also good to add. Coat chicken with black pepper and seasoned salt or garlic powder. Sear chicken on hot grill and baste with butter mixture. Will take 25 to 30 minutes if it is a small broiler, cut in half.
In a 6-quart container, mix together first 7 ingredients. Loosely cover and freeze until firm. Remove punch 4 hours before serving. Partially thaw. To serve, break into chunks, add ginger ale and stir until slushy.
Cook ground beef and onions together until done. Add remaining ingredients. Spread on thin rounds of rye bread or pumpernickel.
Put sugar, syrup, water and butter in saucepan and cook, stirring until sugar is dissolved. Continue cooking without stirring until syrup forms a brittle ball in cold water or 270°. Add vanilla and stir to mix. Pour over popped corn. Wet hands when making balls. Makes 12 medium size balls.
Brown beef well and drain off fat. Put ground beef and all remaining ingredients in crock-pot. Stir well. Cover and cook on high 1 hour, stirring until cheese is fully melted. Serve immediately or turn to low for serving up to 6 hours later. Serve with tortillas or corn chips.
Combine all ingredients. Let sit overnight in refrigerator. Drain well before serving. Yields 8 to 10 servings.
In skillet, heat oil on high. Brown chops on both sides. Remove and set aside.
Sprinkle 3 tablespoons graham cracker crumbs on bottom of 9-inch square pan. Soften gelatin in water. Drain pineapple tidbits, reserving juice. Add enough water to make 3/4 cup and bring to boil. Dissolve gelatin. In small bowl mix cottage cheese at high speed until smooth, about 3 minutes. Add egg yolks, milk, lemon juice, Sweet*10, vanilla and salt; beat well. Blend in dissolved gelatin. Chill until mixture is thick, but not set. Beat egg whites until soft peaks form; gently fold in gelatin.
Boil large hen with 4 bay leaves. Cook spaghetti according to directions. Remove all bones from chicken and dice.
Mix sugar and eggs. Add to butter and other ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 20 to 25 minutes.
Bake cake according to package directions, using a 9 x 13 x 2-inch greased and floured baking pan. Cool completely. Spread cake with raspberry jam. In a microwave or double boiler, melt chocolate chips; stir in milk and extract. Fold in whipped topping. Frost cake with chocolate topping. Store in the refrigerator. Yield: 8 to 10 servings.
Mix cake mix, 2 eggs, and butter together. Spread into a greased 9x13 inch baking pan. Combine powdered sugar, cream cheese, and remaining eggs together in a mixing bowl. Blend well. Spread over cake mix. Bake at 375° for 40-45 minutes. Cool.
Cook sausage; drain off all fat and crumble. Finely chop onion, celery and green pepper and saute in small amount of sausage fat until limp, but not brown.
Blend carrots until smooth. Add remaining ingredients. Bake in a greased casserole 45 minutes at 350°. To test, insert knife (like pumpkin pie).
Mix sugar, flour and cocoa in a large mixing bowl. Add eggs and mix well. Add milk and margarine (melted). Add flavoring. Pour into unbaked pie crust and cook at 350° for 45 minutes. Recipe makes 2 pies.
Bring to a boil. Simmer 10 minutes. Cool. Pack in bags liquid and corn, then freeze.
In saucepan, cook onions in oleo about 20 minutes. Add broth, water, Worcestershire sauce and pepper. Bring to boil; simmer 5 minutes. Ladle into bowls. Top with toast. Sprinkle with cheese. Place under broiler or in microwave to melt cheese.
Mix all together. Bake at 350° for 12 to 15 minutes.
Combine gelatin and boiling water, stir 2 minutes or until gelatin dissolves. Stir in vinegar. Cover and chill the consistency of unbeaten egg white. Fold in mayonnaise and next 4 ingredients. Pour mixture into a lightly oiled 4-cup mold and cover with aluminum foil. Chill until firm. Mold onto a lettuce-lined plate. Yields 6 to 8 servings.
Place butter in roasting pan in 375° oven. Sprinkle chicken with seasonings and roll in flour. When butter is completely melted, place chicken pieces, meaty side down, in a single layer. Bake 30 minutes and turn all pieces. Bake another 30 minutes. Remove to paper towel covered dish and serve.
Place 2 paper towels on microwave-safe plate. Put pepperoni slices in a single layer and cover with 1 more paper towel. Microwave on High for 1 minute. Cut bread slices into 1-inch wide strips with kitchen scissors. Put into plastic bag. Put Ragu pizza sauce in plastic cup with lid. Place pepperoni and cheese into another container. At lunch, put pepperoni and cheese in a bread strip. Fold over, dip in sauce and eat! Kid original.
Wipe brisket with damp paper towel and place in large kettle. Cover with cold water and add garlic clove, peppercorns and bay leaves. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes. Skim surface. Cover kettle and simmer for 3 to 4 hours or until fork-tender. Add carrots, potatoes and onions during the last 25 minutes. Add cabbage wedges during the last 15 minutes. Cook until vegetables are tender. Slice corned beef thinly across the grain.
Mix butter with flour and nuts. Pat in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Cream shortening; gradually add sugars, beating at medium speed of an electric mixer until fluffy. Add flour alternately with buttermilk, beginning and ending with flour. Stir in oats and vanilla. Roll cookie dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter and place half of cookies on a greased cookie sheet. Place about 1 teaspoon Date Filling on each cookie; top with another cookie. Press edges together with a fork. Combine cinnamon and 1 tablespoon sugar; sprinkle on top of cookies. Bake at 350° for 12 to 14 minutes.
Bake cake as directed in a 9 x 13-inch pan. Remove from oven and immediately pour pineapple and juice on top. Cool cake. Mix Cool Whip, pudding and milk. Frost cake and refrigerate.
Saute onions, celery, basil, parsley and garlic in butter and oleo. Add Parmesan cheese, sugar, ginger and flour. Cook until it thickens. Puree all of this in a processor. Return to pan. Add fish stock and cool until it thickens. Add whipping cream and salmon. If mixture is too thick, add enough milk to thin to desired consistency. Heat through gently. Serves 4 to 6.
Place steak slices between 2 sheets of plastic wrap. Pound steak to 1/8-inch thick. In a small bowl, combine parsley, basil, cheese and garlic; set aside. Season pounded steak with salt and pepper; place a ham slice on each steak piece, trimming to fit if necessary. Put a little reserved herb mixture at one end of each slice. Roll up steak and ham slices, enclosing herb mixture; secure with wooden picks or kitchen string. Heat olive oil in a large saucepan. Add onion; saute 5 minutes or until soft. Add beef rolls; saute 5 minutes or until evenly browned, turning occasionally. Add wine, stock or water and tomatoes. Bring to a boil. Reduce heat. Cover; simmer 1 hour or until meat is tender. Remove rolls from sauce; remove wooden picks or string. Place on a warm serving platter. Pour sauce over rolls. Garnish with parsley or basil. Serve with a dry red wine. Makes 2 servings.
Spread out crescent rolls on 11 x 17-inch cookie sheet. Bake according to directions. Mix cream cheese, mayonnaise and Hidden Valley dressing together. Spread mixture on crescent rolls. Mix vegetables together; sprinkle on top of mixture. Refrigerate. Cut in squares, if desired. Sprinkle shredded cheese on top before serving.
In a large, flat baking dish, layer the drained sauerkraut, then a layer of browned Jimmy Dean sausage. Top with a layer of mashed potatoes. Sprinkle top thickly with Parmesan cheese. Bake at 350° for 1/2 hour, or until heated through. The flavors blend marvelously and even kids like it.
Let cream cheese, sour cream, butter and eggs stand at room temperature for about 1 hour.
Saute love and understanding until tender. Mix well and continue cooking gently. In a large bowl, blend willpower and determination well to avoid procrastination, adding a dash of flexibility to accommodate life's delicate variations. Fold in a few leaves of awareness (more, if you savor knowledge). Set aside to rise and expand its flavor throughout the days.
In greased casserole, put rice and pour water over it. Mix together celery soup, mushroom soup and chicken soup plus dry onion mix and 1/4 cup water. Pour 1/2 of this sauce over rice in casserole. Place chicken pieces on top of this and pour remaining half of sauce over all. Bake covered 2 hours at 275°. Remove cover. Bake additional 20 minutes to brown.
Cream Cheese Mixture: Beat cream cheese, eggs, 2/3 cup sugar and salt. Stir in chocolate chips. Set aside.
Mix grated squash with lemon juice. Microwave for 30 minutes on High, turning it. Add jello and sugar (we like apricot or peach flavored jello the best). Microwave 8 minutes on Low. Put in jars and seal. This will look runny and will appear that it hasn't set up, but store a jar in refrigerator before opening; the cool makes it set up. Store in refrigerator after opening.
Mix all ingredients. Bake in a casserole dish at 380° for 45 minutes. May be refrigerated before baking.
Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until golden on both sides. Transfer the chicken to a plate.
Spray 9 x 13-inch baking dish with Pam; set aside. Mix together all the ingredients well. Pour into baking dish and bake at 375° for 30 to 35 minutes. Remove and cut into squares. Serve while hot.
Place egg yolks, flour and 1 cup milk in a small mixing bowl. Stir to make a smooth paste. Set aside. Place the remaining milk, sugar and salt in medium size pan and scald at medium heat. Add egg mixture to the scalded milk. Continue to cook at medium heat until a soft custard consistency. Remove from heat and allow to cool. Beat egg whites until stiff and fold into custard. Chill and garnish with nutmeg and cinnamon.
Mix shortening, sugars, egg and vanilla; stir in dry ingredients. Mix in nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Saute onion and peppers in oil in a large skillet. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer and cook vegetables until just tender. Will take about 15 minutes.
Combine sugar, flour, cocoa and egg yolks. Add milk. Cook until thick. Add vanilla and butter. Pour into pie shell. Top with whipped egg whites.
Brown meat; season to your taste. Drain off grease. Stir in paste and sauce, then tomatoes and chili beans. Add macaroni. Simmer until nice and hot, then serve with shredded Cheddar cheese.
Mix margarine and sugars until fluffy. Add eggs, one at a time. Stir in flour and vanilla; add chocolate chips. Pour into buttered pan. Bake at 350° for 30 minutes.
Combine vegetables in a large mixing bowl. Combine dressing ingredients. Use a jar with a top so that you can shake it to mix well. Add dressing to salad; toss. Marinate at least 24 hours.
In small bowl, blend cream cheese and powdered sugar; stir in pineapple, nuts, orange peel and vanilla. Separate dough into 8 pieces. Place each piece in ungreased muffin cup; press dough to cover bottom and sides, forming 1/4-inch rim. Spoon 1 teaspoon coconut into each cup. Spoon 1 tablespoon pineapple mixture into each cup. Bake at 375° for 10 minutes. Sprinkle with remaining coconut; bake an additional 3 to 8 minutes until crust is brown.
Mix ingredients with spoon. I put in cupcake liners. Put on cookie sheet or, if you prefer, use 13 x 9 x 2 pan. When frozen, put in Ziploc bag. Take out as needed.
Mix all ingredients together; pour into a 13 x 9-inch pan. Lay a few strips of bacon on top. Bake 50 minutes at 350°.
Discard coarse ends from asparagus or trim and slice zucchini thickly. In saucepan, bring the vegetable, onion, broth, salt, pepper and basil to a boil and simmer 20 minutes. Empty all into blender; cover and blend on high speed.
Mix all ingredients and bake at 325° for 55 minutes in 4 pie shells.
Sift flour, baking powder and salt together. Cream shortening; add sugar gradually and unbeaten egg. Beat well. Add dry ingredients alternately with milk to first mixture. Pour into greased oblong pan. Mix currants, cinnamon and sugar together and sprinkle over top. Bake at 375° for 20 to 25 minutes. Break in pieces and serve warm with butter.
Roll chicken in flour, salt and pepper and brown well. Remove from pan, but keep it hot.
Beat sugar and butter. Add eggs. Mix thoroughly. Add flour and blend well. Add cocoa, vanilla and nuts and pour into greased pie pan. Bake in preheated 325° oven for 25 minutes. (Sift cocoa with flour.)
Combine all ingredients in mixing bowl. Put into cookie press, using your favorite shape. Squeeze on ungreased baking sheet. Bake at 375° for 7 to 10 minutes (until slightly brown). Let cool before removing.
Brown meat, add tomato sauce, etc. and cook 45 minutes. Combine cooked noodles and cubed cream cheese and stir to melt. Add sour cream and green onions. Layer meat, noodles and Cheddar cheese in 3-quart casserole. Bake at 350° for 35 minutes.
Mix together flour, salt, shortening and sugar until crumbly. Beat together with fork egg, cold water and vinegar. Combine both mixtures. Divide into 5 portions. Shape into patties and wrap in wax paper and chill 1/2 hour before using. Can be frozen for later. Will keep for long time in freezer.