HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Spray a 9 x 13-inch glass pan with vegetable oil spray. Slice bread into 1/2-inch slices. Place bread tightly together in one layer in glass pan. Place eggs in bowl; beat lightly. Add milk, 1/4 cup sugar and vanilla; mix with whisk. Pour half of the liquid over bread. Peel, core and slice apples. Place apples on top of bread to cover bread. Pour remaining egg mixture over apples. Mix remaining 1/2 cup sugar with cinnamon; sprinkle evenly over apples. Dot with butter. Bake for 35 minutes. Cool 5 to 10 minutes before serving. Serve with maple syrup. Makes 12 servings.
Spray small baking dish with nonstick spray. Break egg into dish. Top with ham, cheese and pepper. Bake, uncovered, at 350° for 15 minutes. Makes 1 serving. One serving equals 250 calories or 3 medium fat meat and 1/2 fat exchanges.
Place roast in crock-pot. Salt and pepper slightly. Pour vinegar and water in. Chop large onion; place over heat. Add the garlic, Italian seasoning, anise seed, rosemary and sweet basil. Cook for 8 hours on high setting and for 4 hours on low setting.
Brown hamburger; drain off fat. Add cabbage, onions, salt and pepper. Add 3 tablespoons water to steam cabbage and onion. Do not overcook. Prepare roll mix; roll out to 18-inches. Cut into 4 sections. Fill with mixer; seal corners. Place on baking sheet. Let rise 20 minutes. Bake at 350° for 20 to 30 minutes. Makes 12 servings.
Brown meat lightly, stirring. Add remaining ingredients except beans. Bring to boil; cover and simmer 20 minutes. Add beans and simmer a few minutes longer. Makes 6 to 8 servings.
Wash cabbage; chop medium fine. Heat corned beef and salt in medium saucepan to boiling point. Add cabbage; cover. Cook for 5 to 10 minutes or until cabbage is tender. Yield: 4 servings.
Dissolve lime jello in 2 cups boiling water. Add 2 cups cold water and refrigerate. Dissolve orange jello in 1 cup hot water, adding to it marshmallows, pineapple juice, crushed pineapple, softened cream cheese and nuts. Chill.
Select corn with fresh, green husks. Just before cooking, remove husks and silk; cut out any blemishes. Wrap each ear of corn in a square of waxed paper, twisting ends tightly. Place in microwave oven with about 1-inch space between ears. Cook on High power (4 ears for approximately 15 to 18 minutes or until tender). Use caution when unwrapping corn, as they will remain hot for a time after removing from microwave.
Put the fish and onion through a meat grinder. Place the mixture in a bowl. Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste. Season generously with salt and pepper. Form into balls and cook in the fish stock. Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle. Serve the fish cold in some of the broth. Traditionally horseradish is served on the side. Makes 20.
Preheat oven to 350°. Prepare stuffing mix according to package directions, set aside. Slice onions about 1/4 inch thick. Melt butter in a 9 x 13 inch baking dish. Cover bottom of dish with a layer of onion slices, top with a layer of stuffing mix. Sprinkle one cup of cheese. Repeat layers, reserving about 2 tablespoons of stuffing mix for the top. Bake 25 to 35 minutes or until hot and bubbly and lightly browned.
Combine all the ingredients into a medium-sized bowl. Stir until blended, about 40 to 50 strokes. Lightly grease the bottom and sides of a 13 x 9-inch or 12-inch round pizza pan.
Mix all ingredients together. Chill until ready to serve. May top each serving with sour cream, if desired.
Cream eggs, vanilla, sugar, butter and cream cheese. Add flour to mixture and mix well. Bake at 325° for 1 1/2 hours.
Spread with butter. Sprinkle half of dough with brown sugar and cinnamon. Fold other half over and cut in 24 strips, 1-inch wide. Hold strips at both ends and twist. Place on greased baking sheets, 2 inches apart. Cover and let rise for 1 hour. Bake and glaze.
Combine first	6 ingredients in a large Dutch oven or stock pot; bring to boil. Cover, reduce heat and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours. Remove meat from broth, reserving broth in Dutch oven. Cool meat; bone and coarsely chop. Set aside.
Cook macaroni according to package directions. Drain and cool. Combine next 7 ingredients and beat until creamy. Add to macaroni, stirring well. Stir in chicken, celery, eggs, onions and olives. Chill several hours. Serve on lettuce leaf. Yields 8 generous servings.
Cut flour, salt, sugar and Crisco until well blended, beat egg well. Add enough cold water to make 1 cup. Pour over dry ingredients and mix with fork. Roll out on floured board, also good for cobblers.
Dissolve lime Jello (2 cups hot water and 2 cups cold water). Pour into 10x14-inch Pyrex pan. Chill till partly set. Dissolve lemon Jello in 1 c. hot water in top of double boiler, add marshmallows and stir to melt. Remove from heat. Add 1 c. pineapple juice and cream cheese. Beat till well blended and stir in pineapple. Cool slightly. Fold in chilled cream and mayonnaise. Chill until thick. Pour in layer over lime. Chill until almost set. Dissolve cherry Jello in 2 cups hot water, add 2 C. cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm. Serves 24. Very Pretty!!!
Combine all ingredients and mix until smooth. Place in a greased 1 1/2-quart baking dish. Cover and bake in a 350° oven for 45 to 50 minutes. Serves 6 to 8.
Bake at 325° for 30 minutes. Remove from oven and sprinkle white powdered sugar over. Cut in squares while warm. Bake in lightly greased 9 x 13-inch pan.
Melt oleo and pour over sugar. Mix well. Add flour, baking powder, salt and vanilla. Fold in eggs and nuts. Bake in greased and floured 9 x 13-inch pan at 325° for 25 minutes. Sprinkle with powdered sugar.
Put eggs in a bowl and beat well. Add sugar, lard, salt, allspice and warm milk. Add yeast, then flour. Let rise until double. Roll out and cut. Let rise again until about double. Then bake in very hot lard.
Mix sugars and butter well. Add eggs; mix. Add flour mixtures, oatmeal, vanilla and chips. Drop by teaspoonfuls. Bake at 350° approximately 12 minutes.
Cut cucumbers in thin slices. Mix vinegar, water, sugar and parsley. Stir until sugar is dissolved. Pour dressing over cucumbers and chill at least 2 hours. Nice summertime salad.
Make pie crust as usual. Line pan. Prick sides and bottom with fork. Add 1/3 cup slivered almonds. Bake until light tan.
Mix pretzels, sugar and butter. Press in 6 x 10-inch pan. Mix Cool Whip, cream cheese and powdered sugar. Spread over pretzel mixture. Drain pineapple and reserve juice. Heat juice and cornstarch until thick. Add pineapple and spread on top.
Peel and cook potatoes with cut-up squash. When done, drain. Add butter. Mash together; then bake at 350° for 10 minutes.
Melt stick of margarine with box of cake mix. Pour cherry pie filling into baking pan. Cover filling with cake mixture. Bake at 350° for 35 minutes.
Peel and grate squash. Sift together flour, salt, soda, allspice, baking powder and cinnamon; set aside. In large mixing bowl, beat eggs. Add oil, squash, sugar and vanilla. Mix well, then add flour mixture and blend well. Stir in nuts. Bake in greased and floured pans. Bake at 350° for approximately 1 hour. Can top with hard lemon sauce or cream cheese frosting.
Cream together sugar and butter. Add remaining ingredients and mix well. Pour into a slightly greased 9-inch spring-form pan. Bake at 350°. Test at 50 minutes. Bake 60 minutes, if needed. Add to cover top any fresh fruit.
Heat oven to 500°. Cut fish into serving pieces. Stir salt into milk. Dip fish in milk, then in breadcrumbs. Place in a greased baking pan. Pour melted margarine over fish. Place in oven 3/4 of the way in oven. Bake 10 to 12 minutes or until fish flakes.
Mix fruit punch and lemonade with water according to their directions. In large container add fruit-ade mixture. Add ginger ale and serve over ice.
Cream the sugar, oil, eggs and vanilla. Add remaining ingredients and pour in a greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine flour, coconut and salt. Add milk and vanilla; mix well (batter will be stiff). Drop by tablespoonfuls, 1 inch apart, onto a greased baking sheet. Bake at 350° for 15 to 20 minutes, or until golden brown. Remove to a wire rack to cool. Makes 1 1/2 dozen.
Peel and cut potatoes into small pieces. Cook until done. Mash. Add:
Bake cake in a 9 x 13 pan. Poke holes in the cake while it is hot and pour over the cake the cream of coconut, milk and pineapple. Cool cake and spread with Cool Whip and coconut. Refrigerate cake.
Mix in pie pan. Press around bottom and sides. Bake at 350° until golden.
Combine cabbage, green pepper and onion in bowl. Combine remaining ingredients in saucepan; bring to a boil. Pour hot dressing over cabbage mixture. Let stand for several hours or overnight to blend flavors. This will keep for at least 1 week in refrigerator.
Dip each eggplant slice in beaten egg, then in breading meal. Fry slices in olive oil until brown on both sides. Drain on paper towel.
In a heavy saucepan, melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. The butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth of its original volume.
Preheat oven to 350°. Pound chicken breast halves to 1/2-inch thickness. In a small bowl, combine the mustard mixture evenly over chicken breasts. Top each breast with a slice of Swiss cheese, then tuck and roll them up. Dip chicken breast rolls in the beaten eggs, then in the bread crumbs. Place rolled and coated breasts in a large skillet; saute in butter until golden brown. Remove breasts from skillet and place in a 9 x 13-inch baking dish that has been coated with nonstick vegetable spray. Sprinkle with Parmesan cheese. Bake for about 25 minutes, until fully cooked. Yields 12 servings.
Layer cabbage and onion in large bowl. Pour sugar on top and do not stir. In a small sauce pan, combine vegetable oil, vinegar, celery seed, pepper and salt; bring to a boil. Pour hot mixture over cabbage and again, do not stir. Let stand 1 hour, then cover tightly and refrigerate overnight. Stir before serving. This keep up to 2 weeks in the refrigerator.
Crumble sausage in a skillet and fry until done, but not hard. Stir occasionally while frying to keep crumbled fine. Put sausage into a colander and let drain. Cool. Spray a baking pan, 13 1/2 x 9 1/2 x 2-inch, with Pam and unroll the crescent rolls in the pan in 2 strips. Pinch together the middle seam and perforated places. Spread with fingers to cover bottom of pan. Crumble sausage over the roll crust evenly. Sprinkle cheese over sausage. Beat eggs, milk, salt and oregano together and pour this egg mixture as evenly as possible over the cheese. Bake in a 350° oven for 30 to 35 minutes. Let pizza set for 5 to 10 minutes. Cut into squares and serve hot.
In a 9 x 13-inch baking pan, pour dry yellow cake mix. Melt butter. Beat 1 egg in small bowl. Pour the butter in the bowl with the egg; mix well. Pour over dry cake mix. Mix until all cake mix is moist; press into pan. Mix the cream cheese, powdered sugar, 3 eggs and vanilla; mix well. Pour over cake mix. Bake at 325° for 45 minutes to 1 hour. After cooling cake, sprinkle with 1 tablespoon of powdered sugar. Cut into squares.
Boil chicken breasts and break into small pieces; place in a large casserole dish. Add soups and milk and mix together. Sprinkle noodles and almonds on top. Bake until bubbly at 325°.
Mix well. Serve with broccoli, celery, carrots, mushrooms, cauliflower and zucchini.
Drain pineapple and oranges thoroughly. Combine Cool Whip and cottage cheese. Sprinkle in jello and stir. Add pineapple and oranges. Set in refrigerator overnight. Especially nice for ladies luncheon.
Layer the lettuce, then chopped celery, green peppers and onions and the frozen peas. Keep layering until you reach top of pan. Mix mayonnaise with sugar and put over vegetables. Top with bacon bits. Will keep for days in refrigerator.
Cook onions and peppers until done. Add tomatoes (if using fresh, quarter and boil in just enough water to cover for approximately 10 minutes). Add flour slowly, stirring constantly, until thick (you may need to add a little more flour if using fresh tomatoes). Add milk or water gradually until desired consistency. Add a little sugar to desired taste. Pour into dish; cover with bread crumbs. Bake in 350° oven if desired.
Melt butter in a pot and add marshmallows and stir until marshmallows are melted. Turn off heat and add cereal and stir. Spread evenly in a 9x13 pan and allow to cool. Cut into squares and serve.
Stir flour, baking powder, salt and sugar; set aside. Measure bran flakes and milk into a large bowl. Stir and let stand 1 or 2 minutes. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Stir in raisins and coconut. Spoon into greased muffin tin and bake at 350° to 375° for 18 to 20 minutes.
Pound out chicken cutlets. Place a slice of Swiss cheese on top of each cutlet and roll up tightly, securing with a string. On wax paper, combine flour and pepper and mix. Roll each cutlet to coat. In a non-stick skillet, add a small amount of oil. Add cutlets, turning frequently until brown. Add to skillet remaining ingredients. Reduce heat and simmer 12 - 15 minutes more. Serve over rice.
Combine Mazola, vinegar, soy sauce, sugar and chili sauce; store in refrigerator indefinitely. Wash and clean spinach. Mix with sliced eggs. Toss with dressing. Garnish with bacon and onion rings.
Thaw potatoes. Mix all remaining ingredients. Add thawed potatoes and pour into large 9 x 13-inch casserole dish. Mix topping of 1/4 cup margarine and 2 cups crushed corn flakes. Sprinkle over top. Bake at 350° for 45 to 60 minutes.
Combine flour, shortening, salt and baking powder in large bowl. Mix well with pastry blender or fork. Lightly beat egg in cup; add vinegar and enough cold water to make 1 cup. Beat lightly. Add to dough mixture in parts and mix until blended and ready to roll. Can refrigerate before rolling if desired.
Mix until moist, then beat 2 minutes. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch pan.
Cook roast by boiling for several hours. (I usually cook it the day before. Cooking in the oven dries it out too much.) Shred beef by pulling apart with fingers and removing all fat and bone. In saucepan, combine enchilada mix, tomato sauce and water; simmer 10 minutes. Add 1 cup of this mixture to meat along with half of grated cheese. Heat tortillas until they are soft and warm. Place 2 tablespoons meat mixture on each tortilla and top with 1 tablespoon sour cream. Roll each tortilla and place seam side down on nonstick casserole. Spread remaining sour cream over top and sprinkle with green chiles and remaining cheese. Finally, spoon enchilada sauce mixture over all.
Cook broccoli and drain. Arrange in a 9 x 13-inch baking dish. Place diced chicken over broccoli. Combine remaining ingredients and 3/4 cup of the cheese. Pour over chicken layer. Top with remaining cheese. Bake at 350° for 35 minutes or until bubbly.
Spray glass pan with Pam. Mix oil, sugar and egg white. Add other ingredients. Bake at 350° for 25 minutes; 106 calories per slice.
Prepare cake according to package directions. Take out 1 cup of mixture and set aside. Bake rest (2 layers). In a saucepan, mix pineapple, sugar, margarine and salt. Bring to a boil and cook 3 minutes. Add the 1 cup of reserved cake mixture and bring to a boil. Remove from heat. Cool slightly and use to frost cake. It will cover the top of both layers but not the sides.
Prepare cake mix as directed on package. Add 1 1/3 cups of coconut after beating. Bake in greased and floured 15 x 10 x 1-inch jelly roll pan at 350° for about 20 minutes or until toothpick comes out clean.	Cool in pan for 10 minutes. Remove from pan. Cool on rack. Place on serving tray.
Cream Cheese Icing: Cream together two 8 ounce packages cream cheese, 1 1/4 cups powdered sugar and 1 teaspoon vanilla extract, blending well.
In a large pot, place diced potatoes, cover with water. Bring to a boil. Pour off 1/2 of the water, add milk to just cover potatoes; bring to boil. Turn to medium heat. Add cheese, onion, salt and pepper. After cheese is completely melted, add cornstarch (mixed with 1/4 cup water). Stir well to thicken. Add hot dogs and mix in well on low heat. After a few minutes, hot dogs should be heated. Serve hot and add cheese to top, if desired. Serves 6 to 8.
Layer the first 4 ingredients in order given. Mix remaining ingredients together; spread over top of salad. Cover; refrigerate overnight. Mix just before serving.
In a large bowl, combine pasta, broccoli and onion. In a small bowl, combine salad dressing, milk, dressing mix and salt. Add to pasta mixture; toss to coat evenly. Cover and refrigerate for an hour or more. Just before serving, stir in bacon.
Use 8-inch round cake pan. Brush pan with melted shortening. (The following is how the old original English recipe is written: Cut 2 rounds of waxed paper to fit base of pan. Put one in bottom, cut a doubled strip of waxed paper 2-inches deeper than the pan and long enough to go around inside. Make 1-inch fold along the length of the strip and make diagonal snips 1-inch apart to the fold. Fit the strip around the sides of the pan with the snipped edge fitting neatly on the base. Cover it with the other round of paper and brush entire lining with melted shortening.)
Cook spinach as directed and drain. Mix sour cream, Romano cheese, bread crumbs, eggs, salt and garlic powder. Then mix spinach in.
Salt chicken and brown in oil in large skillet. Drain off drippings. Combine tomatoes, stock, parsley, garlic salt and thyme. Stir. Blend mushroom liquid into flour; stir into tomato mixture. Add mushrooms. Cover and simmer for about 30 minutes. Cook spaghetti when sauce is just about done.
Break broccoli or cauliflower into small pieces and cook until just tender. Drain and place in shallow, 2-quart casserole dish.
Combine all ingredients; arrange bacon on top of mixture. Bake at 350° for 30 minutes.
Brown roast in oleo or butter. Pour soup on top of the roast. Sprinkle onion soup mix over roast and bay leaf. Place in covered pan at 350° for 3 hours.
Cook squash; drain. Add other ingredients, except half the stuffing and margarine. Mix well; pour into a 2-quart casserole. Melt margarine; mix with remaining stuffing. Sprinkle on top of casserole. Bake at 350° for 30 minutes, or until brown and bubbly around edges. Serves 6 to 8.
Cut the filet mignon into bite size pieces. Brown in a skillet with onions and mushrooms. Add the bouillon cube and water to skillet. Add the sour cream. Mix it together. Add the warm sour cream and serve over noodles.
Heat oven to 325°. Bake crust 3 to 4 minutes. Combine all ingredients, mixing well. Pour into partially baked crust and place on lowest rack in oven. Bake 50 to 60 minutes.
Bake pie shell for 10 minutes. Mix together tuna, cheese and green onions and spoon into pie shell. Mix eggs, mayo and milk together and pour over mixture in shell. Bake at 375° for 50 to 55 minutes.
In a slow cooker, combine first 12 ingredients. Cover and cook on high for 5 to 6 hours or vegetables are tender. Garnish in divided series with bacon.
Separate grahams and fill a large lipped cookie sheet. Melt sugar and butter until mixture bubbles (medium heat). Pour over grahams. Sprinkle chopped nuts. Cool for 10 to 12 minutes at 350°. Separate on aluminum foil immediately.
Butter a 9x13 baking dish. Arrange slices of bread in the bottom. In a large bowl beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices and refrigerate overnight. The next morning preheat oven to 350 degrees. In a small saucepan combine butter, brown sugar and syrup, heat until bubbly. Pour over egg mixture. Bake uncovered for 40 minutes.
Brown hamburger meat and drain. Cook egg noodles as directed. Melt Velveeta a little at a time in Ro-Tel and soup mixture. Pour meat, noodles and soup and cheese mixture together. Rolls and green salad top this meal.
Brown sausage and drain. Cook mushrooms 1 hour or until done. Take stems off mushrooms. Stuff mushrooms with mix and top with 3 slices of swiss cheese.
In a large bowl, beat eggs and blend in buttermilk. Add flour, sugar, baking soda and salt. Mix in oil, bran flakes, nuts and dates. Allow batter to sit, covered, for 24 hours. Will keep up to 6 weeks. Prepare desired number of muffin tins with Baker's Joy or paper wrappers. Fill 2/3 full. Bake at 350° for 20 minutes.
Cook spaghetti according to package directions and drain. Toss spaghetti with butter. Add remaining ingredients. Pour into a 12 x 9-inch baking dish. Spread 4 ounces sliced mushrooms over top. Bake at 325° for 1 hour.
Cook and brown first 3 ingredients; drain. Put layer of hamburger on bottom of a 9 x 13-inch pan. Then put 1 small jar Picante sauce. Next, layer corn with juice, then Ranch Style beans and cheese. Finally, make corn bread mix as package directs and pour over cheese. Bake until golden brown. Bake at 350° for 45 minutes to 1 hour.
Section oranges into bowl. Mix olive oil, salt, pepper, oregano and garlic. Pour over oranges and toss until sections are completely coated. Let set in refrigerator for a short time before serving. Yields 6 servings.
Combine first 3 ingredients; mix well. Chill 1 hour. Spread half of cream cheese mixture evenly on ham slices; top with cheese slices. Spread remaining mixture evenly on cheese.
Heat oven to 350°. Lightly grease a 9 x 13-inch pan. Beat oleo, sugar, eggs and vanilla until smooth. Add 1 cup melted chocolate chips; mix well. Add combined dry ingredients; mix well. Spread batter into prepared pan. Place 16 teaspoons of preserves evenly on batter; with knife swirl into batter, distributing evenly. Sprinkle with nuts. Bake 25 to 30 minutes. Cool completely. Drizzle remaining 1/2 cup melted chocolate chips over brownies.
In large bowl, combine cracked wheat, brown sugar and salt. Heat water to boiling and stir in molasses and oil; add to dry ingredients, mixing well. Set aside; cool to lukewarm (105° to 115°). Dissolve yeast in 2/3 cup lukewarm water. Add to wheat mixture. Stir in 2 cups flour, blending at low speed of mixer until moistened; beat 2 minutes at medium. Add oats and 2 1/4 to 3 3/4 cups flour, stirring until dough pulls away from sides of bowl. Turn out on floured surface and knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in lightly greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (45 to 60 minutes). Punch dough down to remove air bubbles. Divide dough in half and shape into two round loaves. Place on two greased cookie sheets. Slash 1/4-inch deep lattice design in tops. Cover and let rise in warm place until doubled (about 1 hour). Preheat oven to 350°. Brush loaves with beaten egg and sprinkle tops with oats. Bake 25 to 45 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheets; cool on wire racks.
Brown meat with onions in melted butter and add spices. Combine beans with meat mixture, cover and cook for 10 minutes. Add tomatoes and water and cook over low heat for 20 minutes. Serve over cooked rice. (Hint: A little dry mint may be added to the sauce.)
Preheat oven to 350°. Brown ground beef or turkey, drain. Stir in chili seasoning tomato sauce (or tomato paste and tomatoes), and kidney beans. Pour into casserole dish. Prepare corn muffin mix according to pkg. directions. Spread batter over chili mixture. Bake for 35-40 minutes or until center is firm. Top with cheddar cheese and bake 5 more minutes or until cheese is melted.
Measure and sift flour, spices and baking soda into a small bowl. In large bowl cream shortening, sugar and egg until fluffy. Add flour mixture to this alternating with sour cream. Bake in oven at 375° on greased cookie sheet 8 to 10 minutes.