HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut apples into eights. Place in large bowl. Add sugar, brown sugar, cinnamon and nutmeg and toss lightly. Place in greased 9-inch pan and set aside. Combine and mix well the flour, oats, brown sugar, salt and baking soda. Add butter and cut in with pastry blender or fork. Sprinkle evenly over apples. Bake at 350° for 40 to 50 minutes.
Crush cookies; put 3/4 of them in a 9 x 13-inch pan. Cream together the oleo and cheese. Mix in powdered sugar and Cool Whip; set aside. Mix up pudding with 3 cups milk instead of 4. Mix this with first mixture. Pour over cookie crumbs, then put the rest of crumbs on top. Set in refrigerator for 1 hour before serving.
Mix pudding with milk; beat in Cool Whip and line 9 x 13-inch pan with graham crackers. Pour 1/2 pudding mix over graham crackers. Top with another layer of graham crackers; pour remaining pudding mix over grahams and top with more grahams. Heat 1 cup brown sugar and 1/4 cup milk. Heat to boiling and boil 1 minute. Add 1/3 cup cocoa and 1 stick margarine; heat until margarine is melted and icing is smooth. Add 1 teaspoon vanilla. Pour over cake. Chill several hours.
Preheat oven to 350°. Boil macaroni and drain. Mix milk and butter together. Chop Velveeta; add to milk and butter mixture and melt until smooth. Pour over cooked macaroni. Bake until lightly brown (approximately 20 minutes).
Melt margarine in 3-quart pot over medium heat. Cut potatoes into chunks. Add to margarine along with onion, carrots and celery. Cook 10 to 12 minutes, stirring until carrots are not quite done. Whisk 1/2 cup milk with flour until smooth. Stir into vegetable mixture along with ham and remaining milk. Bring to a boil. Reduce heat to medium-low and simmer, covered, 5 minutes. Add corn, salt and pepper. Simmer 5 minutes more until thick and vegetables are tender.
Mix broth, soup, milk and onion. Butter a 2-quart casserole dish. Layer tortillas, chilies, chicken, cheese and broth mixture until all is used, ending with cheese. Refrigerate 24 hours. Bake about 1 hour at 300° without cover. Serve and enjoy.
Roll out dough. Spread ingredients. Roll up as jelly roll. Pinch ends. Bake at 350° for 1/2 hour. Can use sausage.
Heat milk; add cheese, chopped onion, green pepper, butter and salt. Mix with beaten egg yolks. Blend in macaroni and bread crumbs all in a casserole dish. Fold in stiffly beaten egg whites. Bake in a pan of water for 45 minutes in a 350° oven.
Cream sugar and oil. Add eggs, one at a time. Sift flour, soda, nutmeg, cinnamon, cloves and salt together. Add a little at a time to cream mixture, blending in. Then blend in carrots and nuts. Makes 4 or 5 layers. Bake at 350° for 30 minutes.
Crush corn flakes. Roll chicken breasts in corn flakes. Bake at 350° for about 1 hour.
Melt honey and peanut butter. Add raisins and oatmeal. Stir together. Pour into buttered cookie sheet or shallow dish and cool. Cut into bars.
Prepare pudding mix with milk as directed on package. Let stand 5 minutes or until slightly thickened. Fold in whipped topping, orange rind and peaches. Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over center of cake slices. Arrange fruit in pudding mixture. Chill until ready to serve.
Melt margarine in bottom of a 2-quart casserole dish. Mix all but the last 2 ingredients and pour into dish with margarine, but do not stir. Add 1/2 cup sugar to peaches. Pour peaches into crust mixture and bake at 350° for 1 hour. Never stir ingredients.
Beat margarine and sugar until light and fluffy. Blend in extract. Add flour. Mix well. Shape level measuring tablespoonfuls of dough into balls. Roll in nuts. Place on ungreased cookie sheet. Flatten slightly. Indent centers. Fill with preserves. Bake at 400° for 10 to 12 minutes or until browned. Yields 3 dozen.
Sprinkle yeast and sugar over water in large bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Add flour and whisk until smooth. Cover and let stand in warm place until sour aroma develops, stirring daily, 2 to 3 days. Put in 1 cup covered crocks or jars and refrigerate. Makes 3 cups. Now go to Sourdough Bread #2.
A double boiler which has a lid is required, either stainless steel or glass. Mix together first six ingredients, cover and let sit for 4 - 6 hours. After sitting for the time period, place double boiler on stove. Beat two eggs and add to mixture. Cook 8 - 10 minutes or until thickened, stirring constantly. Pour into jars, cover and refrigerate.
Cut pared tomatoes and peppers into bite-sized pieces. Grate onion over top. Sprinkle with salt; cover and let stand 15 minutes or longer. Sprinkle with oil; toss and serve.
Brown meat lightly. Pour off excess fat; add rest of ingredients, then add water. Mix well. Simmer for 2 hours.
Place chicken in shallow pan with lemon juice for 30 minutes. Drain; place in crock-pot and cover with onion. Pour on barbecue sauce and cook on low 8 to 10 hours or high 4 to 5 hours.
Put first 3 ingredients in a double boiler until melts, then add crab meat and onion. Place mixture on hamburger buns and place under broiler. Watch closely as cheese browns fast.
Combine first 9 ingredients in a bowl. Toss gently; combine parsley flakes and next 6 ingredients, stir well. Add to vegetable mixture, tossing well. Spoon 1 cup vegetable mixture into each 5 pita halves, reserving remaining pita half for another use. Sprinkle with cheese; cut each pita half in half. Makes 5 servings.
Prepare cake according to directions. Combine sugar and pineapple in saucepan; bring to boil. Stir until syrupy. When cake is done, turn out on serving dish or leave in pan. Poke holes in top of cake. Pour pineapple mixture over cake. Beat cream cheese with milk; sprinkle pudding in, a little at a time. When mixed, use to ice cake. Top with bananas. Ice with Cool Whip. Sprinkle with coconut and pecans. Decorate with cherries. (Refrigerate.)
Mix peanut butter with Cool Whip. Stir together well. Pour into pie crust. Let chill.
Crumble beef in a 2-quart casserole. Add green pepper and onions. Cook on High 3 to 5 minutes, until meat is brown and vegetables are tender. Stir and drain fat. Then add seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cook on Low 10 to 12 minutes or until thickened. Blend sour cream, eggs and pepper together in a small bowl. Place 2 tortillas on bottom of a 12 x 18-inch dish. Top with half the meat mixture, followed by half the sour cream mixture. Repeat layers. Sprinkle corn chips and cheese on top. Cook on Low 10 to 12 minutes or until cheese melts. Rotate dish halfway through cooking time. Let stand 5 minutes.
In a large saucepan, cook and stir meat until brown. Drain off fat. Cook and salt onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes. Heat to boiling. Reduce heat, cover and simmer for 20 minutes. Add tomatoes; cover and simmer for 10 minutes longer or until vegetables are tender.
Mix juice from pineapple with lemon juice, sugar and cornstarch in a saucepan. Cook until thick. Set aside to cool. Add apricot baby food and mix well. Fold in fruit, including cherries (red and green cherries could be used for Christmas).
Dissolve yeast in water. Add shortening, salt and sugar. Alternate, adding milk and flour. Knead dough until smooth. Make rolls and place on greased cake pan. Let rise and bake at 425° until golden brown.
Combine pie filling mix, pumpkin, milk and spices in a mixing bowl. Mix slowly with electric mixer or by hand until just blended, about 1 minute. Fold in whipped topping and spoon mixture into pie crust. Freeze until firm for 4 hours or overnight. Let stand at room temperature about 30 minutes before cutting. Garnish with additional whipped topping if desired. Makes one 9-inch pie.
Melt the butterscotch bits and chocolate chips together in top of double boiler. Fold in the noodles and nuts or coconut, if desired. Drop by teaspoon on waxed paper. Allow time for candy to set before storing in airtight container.
Rinse chicken and pat dry with paper towels. Spray an unheated large skillet with cooking spray. Preheat over medium heat. Add chicken and cook about 6 minutes or until lightly browned, turning to brown evenly. Stir in stewed tomatoes, pepper, mushrooms, onion, water, and seasonings. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; cover chicken and keep warm. Simmer tomato mixture, uncovered, about 5 minutes or to desired consistency.
Brown meat. Add spices. Cook low 2 hours on top of stove. This is medium-hot. Season to taste.
Sift dry ingredients together into mixing bowl. Add shortening and 2/3 cup milk. Beat vigorously 2 minutes. Add remaining 1/3 cup milk, unbeaten eggs and melted chocolate. Beat 2 minutes. Pour into 2 round, greased and floured 8-inch layer cake pans. Bake in moderate oven (350°) for 30 to 35 minutes.
Place half of potatoes in greased 1 1/2-quart casserole. Top with half of onion. Repeat layers. Sprinkle with salt and pepper. Blend soup and milk; pour over potatoes. Cover and bake at 350° for 1 hour. Remove cover and bake 30 minutes longer. Sprinkle cheese on and bake for the last 5 minutes.
Shape first six ingredients into meatballs. Fry and drain. Add cooked meatballs to chicken broth along with spinach. Cook for 10 minutes. Add cooked tortellini.
Bake cake according to directions of box using two 8 or 9-inch round pans. Prepare Jell-O pudding mix according to directions on box and let sit until firm. Layer cake on bottom; top with pudding. Repeat with 2nd cake and top with pudding. Put in refrigerator for 30 minutes to 1 hour. Top with Cool Whip. Sprinkle Heath bits over Cool Whip. Refrigerate until ready to serve.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients; mix well. Separate crescent rolls into 4 triangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Brush tops with reserved 1 tablespoon butter. Dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown. Refrigerate any leftovers. Makes 4 sandwiches.
To prepare pumpkin: Peel and deseed pumpkin; cut into pieces and boil until soft. Drain. Mash pumpkin. Preheat oven to 450°. In mixing bowl, mix all ingredients; stir. Put mixture into 9-inch pie shell. Bake for 10 minutes at 450°, then reduce the heat to 350° and bake for 30 minutes (or until firm).
Mix ingredients. Salt to taste. Bake 45 minutes at 350°. Crush potato chips or French fried onion rings or chow mein noodles on top. Bake 10 minutes.
Combine all ingredients except shredded Cheddar cheese and cook over low heat. Top with shredded Cheddar. Makes 7 cups.
Put coconut and pecans in bottom of greased 9 x 13-inch pan. Put cake mix over the coconut and pecans.
Put 1 package crushed Ritz crackers in melted butter on bottom of large casserole dish. Combine crab meat and shrimp and saute in 1 tablespoon margarine (Seafood Magic or liquid crab). Combine Velveeta cheese, evaporated milk and Tabasco. Put seafood in casserole over crackers. Pour cheese mixture over seafood. Sprinkle more Ritz. Bake at 400° covered until it bubbles on all sides.
Cook rice. While rice is hot, stir in onion, vinegar, oil, curry powder and salt. Gently add peas. Chill. After rice mixture is completely cool, add celery and mayonnaise.
Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours. Yields 7 servings.
Mix all ingredients together. Bake in loaf pan at 350° for 45 minutes.
Let all cheese come to room temperature and mix well in small bowl. Add other ingredients. Let chill slightly and roll in a ball or in logs and roll in chopped nuts or parsley. (A little chopped parsley may be added to cheese ball, if desired.) Serve with crackers, especially good with Triscuits.
Let cream cheese soften to room temperature, then beat until fluffy. Gradually add Eagle Brand milk. Stir until blended. Add lemon juice and vanilla. Blend well. Pour into crust. Chill. Garnish top with cherry pie filling.
Coat chicken with mixture of flour, salt and pepper. Using most of shortening, fry chicken until golden brown. Reserve 2 tablespoons of oil for a separate pan. Slowly cook garlic, onions, pepper and mushrooms in reserved oil until soft. Pour over chicken. Add tomatoes, tomato sauce and oregano. Cover and cook over low heat for 1 1/2 hours or until chicken is tender. Stir occasionally while cooking. Serve with spaghetti noodles.
Mix together the popped corn and peanuts in a large bowl or a roast pan. Keep warm in a 250° oven. Melt margarine in a 2-quart saucepan. Stir in the brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly. Boil without stirring for 5 minutes. Stir in baking soda and vanilla. Quickly pour over warm popped corn and peanuts mixture while tossing until popped corn and nuts are well coated. Bake at 250° for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved. Turn out on aluminum foil. Store in a tight container.
Prepare cake mix as directed on package. Bake in well-greased and floured 13 x 9-inch pan. Cool cake in pan 15 minutes, then prick with fork at 1/2-inch intervals.
Cream butter and sugar; add eggs and seasonings. Combine with flour, dry ingredients and nuts. This is a soft dough. Drop enough onto a floured board and roll into a 1 1/2-inch roll the length of your cookie sheet, usually 4 rolls to each cookie sheet. Bake at 325° for 30 to 35 minutes or slightly golden. Remove from oven and slice 1/2 inch wide. Lay sliced side down on cookie sheet and return to oven to brown for about 10 minutes.
Dissolve jello in boiling water. Add undrained pineapple and pie filling. Top with your favorite dressing or Cool Whip.
First layer: Mix flour, butter, and nuts and press into 13 x 9 pan. Bake at 375 degrees for 15 minutes. Allow to cool. (Do not melt butter- leave at room temperature and cut into flour to a crumbly mixture.)
On the stove, slowly melt Velveeta. Add salsa to taste. Serve warm with tortilla chips.
Slice thawed pound cake horizontally in half. Spread soft cream cheese on bottom layer, then top with preserves. Replace top layer. Top with soft-style cream cheese and melted preserves.
In large punch bowl, mix together all ingredients. Chill in freezer for about 8 to 12 minutes. Serve with a spoon and a straw. Serves 4.
Mix first 3 ingredients together in a casserole dish. Mix crackers and butter together and put over bean-cheese-soup mixture to form a crust. Bake at 400° approximately 30 minutes.
Cook rice half done. Mix all ingredients. Stuff peppers and bake at 400° for 1 hour.
Put mini marshmallows on bottom of lightly greased 9 x 13-inch pan. Do not overlap. Mix cake according to the directions on the box. Pour over the marshmallows. Take thawed strawberries and mix jello (dry) into the strawberries. Spoon the strawberries over the cake batter. Bake at 350° for 35 minutes. Your marshmallows will come to the top and berries will go to the bottom. May place Cool Whip on each piece when serving.
Break eggs into a small bowl. Beat with a fork until light. Add a few shakes of salt and a tablespoon of milk. Pour into a greased, hot frying pan. Cook until slightly moist, scraping up egg every minute or so.
Fry the bacon in a large skillet. Remove from skillet, drain on paper towel and crumble. Place the onions and the celery in the bacon drippings and saute until tender. Add the mushrooms, rice, and soy sauce. Cover, and cook for 10 minutes over low heat, stirring occasionally. Stir in the beaten egg and cook until the egg is done. Add the bacon and mix well. Extra soy sauce may be added.
Steam broccoli and cauliflower for a few minutes until tender. Place in casserole dish. Mix cheese and cream of chicken soup together and pour over vegetables. Sprinkle French-fried onions on top. Bake at 350° for 20 to 30 minutes.
Heat oven to 375°. In large bowl, pour in cake mix, add sour cream, oil and eggs. Beat until smooth. Add grated chocolate, mix well and add chocolate chips. Flour and grease a 13 x 9-inch cake pan. Pour in cake mixture. Cook about 35 to 40 minutes or until done.
Saute onion, pepper and garlic in margarine until tender. Remove garlic. Add remaining ingredients. Simmer 5 minutes to blend flavors.
Blend flour and cheese. Add sugar, oil and milk and stir with a fork. Scrape dough onto floured wax paper and cut with glass. Bake at 400° until done. Yields 24 biscuits.
Marinate turkey in beer and 4 ounces Worcestershire sauce for 4 hours. Then bake in clay cooker for 3 hours at 300°. Remove turkey from cooker, debone and dice meat. Reserve broth for use as soup stock. Combine all ingredients in covered 6-quart soup pot and cook over low heat for 3 hours. Refrigerate overnight before serving. Simmer to reheat. Keeps well in refrigerator for one week.
Cream sugar and Crisco. Add eggs. Add milk, flour and vanilla. Bake at 325° for one hour, until done.
In a nonstick skillet over medium heat, pour scrambled eggs in. Let cook thoroughly on one side. Carefully flip omelet over. Place remaining ingredients in the middle of the cooked side of the eggs. Let cheese melt slightly, then flip omelet mixture in half. Omelet is cooked when eggs are done.
Cream all together in electric mixer for 10 minutes. Add small can evaporated milk and 1 tablespoon vanilla. Mix well and bake about 30 minutes at 350°; top with marshmallows and broil 5 minutes.
In a skillet, cook beef, onion and garlic until meat is brown and onion is tender. Drain meat. Add chili powder and 1/2 teaspoon salt. Set aside and keep warm. In a saucepan combine undrained green beans and kidney beans; heat and drain. In heavy skillet, heat 1/4-inch cooking oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper toweling. Keep warm in foil in 250° oven. Place tortillas in center of dinner plate. Layer ingredients, tostadas, meat, beans, tomato, lettuce and cheese. Serve at once. Pass salad dressing.
Mix all ingredients together and pour into Bundt pan that has been sprayed well with Pam and coated with sugar instead of flour. Bake at 350° for 45 minutes.
In a shallow bowl, with a fork, beat together the salt, sugar, vinegar and water. Mix in cucumbers and onion. Cover and chill for 30 to 60 minutes. Serve with a slotted spoon or drain before serving. Save liquid in which to refrigerate any cucumbers and onion leftover.
Bring water, butter and salt to rolling boil in heavy saucepan. Add flour all at once and cook over low heat, beating vigorously with wooden spoon until mixture leaves sides of pan and forms ball. Remove from heat. Beat in eggs, one at a time, until mixture is smooth and has a satin sheen. Drop by slightly rounded teaspoonfuls on lightly greased baking sheet. Bake at 375° for approximately 20 minutes or until golden. Remove and cool.
Mix all of the ingredients except the cinnamon and brown sugar. Grease and flour a Bundt pan. Pour 1/2 mixture into cake pan. Mix brown sugar and cinnamon; sprinkle over batter and add the rest of the cake mixture to cake pan. Bake at 375° for 45 to 55 minutes, 325° for glass dish or 350° for heavy aluminum Bundt pan.
Separate each pita bread crosswise into rounds, cut each round into 8 wedges. Place wedges cut side down on ungreased baking sheets. Combine soy sauce, oil, water and garlic powder; brush mixture evenly over wedges. Sprinkle evenly with sesame seed. Bake at 350° for 10 minutes or until lightly browned. Let cool on wire racks. Store in airtight container. Substitute tortillas for pita bread.
Cook onion in margarine until tender. Add other ingredients and bring to boil.	Simmer 5 minutes or longer, stirring constantly. Add more ketchup or water if more sauce is needed.
Brown ground beef and chopped onion. Drain. Add cheese after beef has cooled. Add tomatoes and lettuce (cut into bite size pieces) and crumbled Doritos. Mix well with taco sauce and salad dressing. Serve immediately.
Cover ham hocks with cold water and cook gently until meat is tender. Remove meat and put aside until cool enough to handle. Discard bones and skin and trim off most of fat. Do not discard the water in which ham hocks were cooked. When this water has gotten cold, skim off the fat that has risen to the top. Now wash the dried peas and remove all the faulty peas. Put the washed peas into the water in which the ham hocks were cooked and let them soak overnight. Next day, add ham, chopped onion (optional) and salt. Cover pot and simmer for 1 hour or so until peas are tender. Add more water and seasonings as needed. While it is not necessary to soak the peas in the water in which the ham hocks were cooked, that water definitely adds to the flavor.
Preheat oven to 350 degrees. With mixer beat sugar and eggs for 5 minutes. Slowly beat in salad oil. Beat in flour, soda, salt, cinnamon and extract. With spoon stir in apples, raisins and nuts. Bake 1 hour and 10 minutes, or until done. Remove cake from pan.
Combine dry ingredients. Add eggs, oil and water. Mix well. Stir in apples. Lightly oil two loaf pans. Pour mixture into pans and bake at 350° for 40 minutes or until tests done.
Crumble six cookies in bottom of shallow microwavable dish. Spread pie filling over cookies. Crumble 6 remaining cookies on top.
Sift all dry ingredients together. Add milk and beat to make a smooth batter like the consistency of pancake batter. Melt oleo in a dish or pan and add fruit. Pour batter over fruit and bake 20 to 25 minutes in a 400° to 425° oven. Serve hot or cold, plain or without whipped cream or ice cream.
Make pastry for 2 crust pie. Mix tapioca, cinnamon, nutmeg and sugar together. Mix in grapes. Fill pie shell. Dot with butter and add water. Put top pastry crust on. Flute edges. Cover edges with tinfoil. Slit top crust in 6 places. Bake at 425° for 15 minutes. Reduce heat to 325° for 40 minutes.
Put broth in 1 1/2 quart casserole. Microwave 6 to 8 minutes on High until boiling. Measure flour, baking powder and salt into mixture bowl. Cut in shortening until mixture looks like corn meal. Add milk until mixture is moistened but not smooth. Drop into broth by teaspoonfuls.	Do not cover. Cook 6 minutes on High. Cover. Cook 5 minutes on High until dumplings are firm.	This makes a gravy. For thinner gravy, add more broth.
Peel parsnips and grind coarsely. Add celery, onion, chopped pimiento and olives. Sprinkle with salt and pepper. Add salad dressing. Chill and serve on lettuce.
Mix all ingredients together. Pour over mushrooms. Marinate for a few days in a covered bowl in refrigerator.
Saute meat and onions. Combine with rest of ingredients. Simmer several hours on low. May also be simmered in crock-pot on low for several hours.
Dissolve Jell-O in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to Jell-O; stir until thickened. Remove any unmelted ice. Put banana slices into glasses. Measure out 1 1/3 cups Jell-O and spoon over banana slices. Whip remaining Jell-O with electric mixer until fluffy, thick and about doubled. Pour over Jell-O in glasses. Refrigerate until firm, about 1 hour. Makes 4 servings.
Melt butter in top of double boiler over medium direct heat. Add mushrooms and saute for 5 minutes. Blend in flour, salt and pepper, then add chicken broth, cream and milk. Bring to a boil over direct heat, then put pan over simmering water and cook for 5 minutes. Add about 1/2 of hot sauce to egg yolks, mix then return sauce with yolks to remaining sauce. Stir and cook for 1 minute. Add chicken and pimento and cook until heated. Serve over hot buttered toast points, baking powder biscuits or rice or in patty shells.
Mix all ingredients except nuts in large bowl. Beat on medium speed for 30 seconds, scraping sides and bottom of bowl constantly. Stir in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake until golden brown. Remove bread immediately from pan and onto a cooling rack. Cool before serving or slicing. Bake at 350° for 55 to 60 minutes.