HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the apples in a 1-quart casserole. Combine orange juice, sweetener, cinnamon and lemon juice. Pour over apples and toss.
Slice squash, onions and peppers, sprinkle with salt. Let set 1 hour. Drain. Make a syrup of sugar, vinegar, celery seed, mustard seed and turmeric. Pour over squash, peppers and onions. Let boil a few minutes. Pack in jars. Makes 7 pints.
Crush chips in 9 x 13-inch baking dish. Brown and drain ground beef and place over chips. In a bowl, mix soups, tomato sauce, seasoning mix and 1/2 cup water. Mix well and pour over ground beef. Top with cheese and bake at 350° for 30 minutes.
Combine butter and flour in small bowl to make smooth paste. Add to hot milk in saucepan, gradually stirring constantly. Add the next 7 ingredients; mix well. Pour into buttered 1 1/2-quart casserole. Arrange tomato slices over top. Brown bread crumbs in bacon drippings in a skillet. Sprinkle over tomatoes. Bake at 350° for 30 minutes.
Slice Brie in half horizontally. Place Blue cheese and 2 tablespoons of the walnuts over cut side of bottom half of the Brie. Replace top half.
Sift together flour and sugar. Bring to boil the margarine, cocoa and Coca-Cola. Pour over dry mixture and stir well. Mix sour cream with soda; add to other mixture, then add eggs and vanilla. Bake in 13 x 9-inch pan at 350°, approximately 40 minutes.
Cook macaroni. Mix together other ingredients together, top with 1/2 cup bread crumbs and 2 tbsp butter. Bake at 375° for 30 minutes. Serves 4.
Saute onion in 1 tablespoon fat, then blend in flour and seasoning. Add cream gradually and cook until thickened, stirring constantly. Add peas and mushrooms and heat. Serve over toast triangles.
Strain cherries, but save about 2 tablespoons of cherry juice for coloring. Mix all the ingredients. You can slice or leave cherries whole.
Mix ground beef, eggs, garlic, rice, cumin and salt and pepper. Make into 1 1/2-inch balls. Drop into boiling water. Add onion and all else; reduce heat, cover and let simmer 1 to 1 1/2 hours until rice/meat mixture is tender. Serve hot soup garnished with chopped cilantro, accompanied with warm tortillas and/or corn bread. A dash of Tabasco adds zest.
Cream butter to consistency of mayonnaise; add sugar gradually, while continuing to cream. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat until light and fluffy.
Beat eggs and mix with other ingredients. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Mix Italian dressing according to directions. Break cauliflower into florets. Chop onion. Mix all ingredients and refrigerate overnight.
Chop and combine the lettuce, onions and parsley in a large bowl. Peel and dice potatoes; cook until tender and drain. Add to lettuce combination. Chop bacon and fry until crisp. Add cider vinegar and heat until boiling. Pour over potato mixture. Add salt and pepper to taste. Makes 6 servings.
Cream the butter and sugar. Add eggs and milk. Beat well. Add vanilla wafer crumbs and flavoring; mix well. Fold in coconut and nuts. Pour in well-greased tube pan. Bake at 325° for 1 hour and 15 minutes.
Mix together chopped meat, eggs and mustard. Form small meatballs (makes about 100). Put rest of ingredients in large pot. Heat until cranberry sauce is mixed with other ingredients. Add meatballs and cook over low flame for 40 minutes.
Combine all ingredients in a blender. Cover and blend at low speed then increase speed and blend until thoroughly mixed. Makes about 1 quart. Refrigerate covered.
Prepare pie crust, using package directions. Spread crushed potato chips on well-floured surface. Roll pastry over chips about 1/8 inch thick. Cut into 2 1/4-inch rounds. Fit into about 24 muffin cups. Prick each with fork and chill at least 15 minutes.
Pour liquid smoke over brisket. Rub on all sides. Mix meat tenderizer, garlic salt, onion salt and celery salt. (Use twice as much onion salt as each of others.) Sprinkle on meat. Cover with foil. Place in fridge overnight. When ready to bake, sprinkle with salt and pepper and a little Worcestershire sauce. Bake covered for about 5 hours at 275°. Uncover meat. Pour barbecue sauce over meat. Bake 1 hour. Good without sauce. Can use sauce for reheating.
Bake cake in 9 x 13-inch pan according to directions. Bring to boil and simmer for approximately 1 minute the sugar, milk and 1/2 package of coconut. Add vanilla. Cool cake 15 minutes and then punch holes all over cake using a dinner fork. Spoon mixture over cake. When cake is cool, spread Cool Whip over cake and other half of 9 ounce package of coconut. Refrigerate.
Heat oven to 375° Grease baking sheet with butter flavor Crisco. Combine Crisco, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats, coconut and 1 cup chocolate chips with spoon. Drop by teaspoonfuls 2 inches apart onto greased baking sheet. Bake at 375° for 10 to 12 minutes or until light brown. Remove to cooling rack. Cool completely.
Simmer the first six ingredients for 45 minutes; add beans. Continue to simmer for another 30 minutes.
Scoop out tomatoes; salt inside slightly and chill. Fill with chopped celery, parboiled green peppers, parsley and artichoke hearts, well mixed with mayonnaise to which a little cream has been added. Chill and	serve with fish or as a salad.
Mix mushrooms and cream cheese together; thin with milk and add seasonings. Pour into casserole dish; bake at 350° until bubbly. Serve with crackers or toast points. Makes 16 servings.
Put hamburger in a 2 1/2 quart casserole or 9 x 12-inch cake pan. Pour cans of soup as given over meat. (No salt or pepper.) Cover top of casserole with Tater Tots. Bake, uncovered, for 1 hour or until done in 375° oven.
Slice bananas in a bowl. Add strained pineapple chunks and fruit cocktail or other fruit. Add frozen strawberries. Take 2 cups of drained fruit juice. Mix juice with pudding. Pour over fruit and let stand several hours or overnight. Serves 8.
Mix together cream cheese and Cool Whip and sugar. In another bowl, mix pudding and milk. Combine cheese and pudding mixtures. Layer with crushed Oreos in large flower pot ending with chocolate crushed Oreo "dirt" on top. Chill 2 hours. Insert flowers in center of pot for presentation. Remove flowers before serving. This is a rich pudding type cake. Real flowers may be used by wrapping stems with foil.
Combine sugar, milk, butter and cocoa in a 2 quart saucepan. Bring to a rolling boil and boil 1 minute or until a soft ball forms when a small amount is dropped into cold water. Remove from heat, stir in peanut butter, vanilla and crackers. Drop by teaspoonfuls onto waxed paper, cool until set. Makes 40 to 45 pieces.
Cream shortening and sugar. Add eggs, melted chocolate, vanilla, flour and chopped nuts. Bake in greased 9 x 13-inch pan at 325° for 25 minutes. Ice cake.
Mix beaten eggs, sugar, oil and vanilla. Add dry ingredients and fold in zucchini and nuts. Pour in greased and floured loaf pans (2). Bake at 350° for 1 1/2 hours.
Mix all ingredients except ginger ale. Mix well. Refrigerate to get cold. Add chilled ginger ale just before serving. Serve over ice. Serves 50.
In large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat. Cook until smooth. Add crabmeat and cook until heated through. Pour over cooked fettucini. Serve with tossed salad and garlic bread.
Saute onions and celery in butter. Puree the onion and celery with a bit of the broth in a food processor and set aside. Simmer the tapioca with 2 cups of the broth for about 8 minutes, stirring occasionally. Place the pureed mixture and pumpkin in a large pot. Add chicken broth. Simmer until warm. Add tapioca and half and half. Cook until hot. Add seasoning and serve. Serves 10.
Cut dates. Pour boiling water over them. Add soda and let stand while creaming sugar and butter. Add egg yolk, flour, salt, nuts and vanilla to sugar and butter. Then add dates and beaten white of 1 egg.
Drain and flake salmon, reserving liquid. Add milk to salmon liquid to make 1/2 cup. Add to biscuit mix along with egg and lemon juice. Blend in salmon, vegetables and seasoned salt. Drop batter by spoonfuls into deep fat until golden brown on both sides. Drain on paper towels.
Beat egg whites until stiff; add sugar. Fold in chopped nuts, finely crushed crackers and vanilla. Pour into an 8 or 9-inch pie pan and bake at 300° for 45 minutes. Cool; top with whipped topping when serving. Refrigerate. Pie is even better the second day!
Combine; add water 1 can at a time. Simmer 2 hours.
Heat the 1 tablespoon butter or oleo and cumin in nonstick skillet. Add the hot dogs and cook 3 minutes. Cook tomato and frozen corn 3 minutes. Add to hot dog mixture. Add the salsa to above mixture and heat through. Serve over cooked rice. Serves 4.
In mixing bowl, toss together the torn lettuce, curly endive and onion rings; mound onto 8 individual salad plates. Atop the greens, arrange tomatoes, Feta cheese, olives and the anchovies, if desired.
Blend cheese, mayonnaise and chili sauce. Add crab meat and mix lightly. Add Worcestershire sauce and Tabasco sauce to taste. Serve with dip chips.
Combine cracker crumbs and melted oleo. Press into a 9 x 13-inch pan. Mix confectioners sugar, softened oleo, eggs and vanilla together until fluffy. Spread over crust; spread pineapple over sugar mixture, then arrange banana slices over pineapple. Spread whipped topping over bananas. Sprinkle with nuts and garnish with cherries, if desired. Refrigerate. So good you won't believe it.
Mix well and pack into crab shells. Sprinkle with paprika. Bake in moderate 350° oven about 1 hour. Serve hot or cold.
Cook first 3 ingredients 10 minutes or until brown, stirring constantly. Add 1 teaspoon vanilla and pour into buttered pan. Cover with 6 ounce package chocolate chips. Spread when softened and sprinkle 3/4 cup chopped nuts over the melted chocolate chips. Cook and break into pieces. Store in airtight container.
Saute celery, pepper, garlic and onion in butter. Mix shrimp, soup, parsley, lemon juice, salt and Blue cheese. Add all together. Place in greased casserole. Cover with Swiss cheese and paprika. Cook 40 minutes at 350°.
Mix ingredients by hand. Put in greased and floured 9 x 13-inch dish. Bake at 350° for 40 to 45 minutes.
Soften cream cheese in microwave. Spread on pizza pan. Layer shrimp sauce, onion, green pepper, tomatoes, cheese and top with black olives. Refrigerate until time to serve. Serve with tortilla chips.
In a baking pan, place chopped onions with peels, garlic with peels, tomatoes, celery, carrots and water. Salt and pepper chicken; place on top of ingredients in baking pan and bake for 45 to 60 minutes in 375° oven. After 20 minutes, baste with beer. Baste every 1/2 hour.
Wash ground beef and let it sit in a colander for at least one hour. Well drained ground beef is the key to successful kabobs. Place beef in mixing bowl; add garlic, salt, ginger, cumin, and coriander powder, chat masala, some crushed red peppers, and egg. Wash, dry, and finely chop cilantro and mint leaves. Add to beef mixture. Chop onions finely and spread on paper towels to dry up the moisture, also add to beef mixture. Finely chop green chilies and combine with the beef.
Preheat oven to 350°. Mix cream cheese, chicken, mushrooms, onion and some salt and pepper in a bowl. Then put mixture on croissant roll; then roll it up. Baste with butter, then sprinkle Italian seasoning over it. Bake for 20 to 30 minutes. Serve covered with gravy. Then you eat it!
Mix all ingredients together, form small balls and press down slightly with a fork on an ungreased baking sheet. Bake 20 minutes in a 325° oven.
Bake in thin sheet pan (that has been greased and floured). Turn out on damp white cloth. Spread with jelly and roll at once. Trim end crust off ends. Turn out on wax paper that has been sprinkled with powdered sugar and roll.
Cut bacon into 1-inch pieces; place in skillet. Add a layer of hamburger patties. Follow with a layer of sliced potatoes. (I usually have a thick layer of potatoes; we love them!) Add 2 or more carrots. Top with chopped green pepper. Salt and pepper each layer. Turn burner up to cook bacon for 3 or 4 minutes, then turn to low. Cover; simmer for 25 to 30 minutes.
Heat oven to 350°. Mix all ingredients except marshmallows until well blended. Spoon into 1-quart casserole. Top with marshmallows. Bake 20 minutes or until marshmallows are lightly browned. Makes 6 servings.
Mix butter, flour and broth. Thicken, stirring constantly. Add chicken and 2 1/2 cups cooked noodles (already mixed together). Top with Parmesan cheese. Bake at 350° for approximately 20 to 30 minutes.
Cook over medium heat to soft boil stage on candy thermometer. Remove from heat. Add butter, vanilla and peanut butter. Beat until thickens. Spread in buttered platter. As candy begins to harden, cut into bite size squares. I use crunchy style, but it's your preference.
Pierce pie shell with fork. Bake at 375° for 10 minutes. Remove. In large bowl, toss next 3 ingredients. Spoon into pastry. In bowl stir together remaining ingredients. Slowly pour over tuna mixture. Bake at 375° for 50 minutes. Serves 6.
Combine all ingredients in large bowl and mix until well blended. Pour into lightly greased 17 x 11 3/4-inch baking sheet. Bake at 350° for 20 to 25 minutes. Frost while still warm.
Mix the first 3 ingredients. Bake in an ungreased casserole dish at 350° for 25 minutes, or until bubbly. Remove from oven; cover with onion rings and bake 5 more minutes.
Deep fry breaded okra. Cook bacon until crisp. Chop the green onions and tomato; mix. Salt and pepper to taste.
Beat all ingredients together. Serve with ham. Marinate chicken breast and broil. Serve as a cocktail for steamed shrimp. It sounds like a strange combination but it is really good. Keeps indefinitely.
Mix all together and form into balls. Place in large baking dish. (I like to bake around 30 minutes to get grease out; remove grease.)
Combine softened cream cheese and 1/2 c. sugar, mixing until well blended. Blend in 1 egg. In a 1 qt. saucepan, combine water, butter and chocolate squares. Bring to a boil. Remove from heat. Add remaining sugar and flour. Mix Well. Blend in remaining eggs, sour cream, baking soda and salt.
Work all together with pastry blender, then spread on cookie sheet. Sprinkle with chopped nuts and granulated sugar. Bake at 375° about 26 minutes. Cut in bars while warm.
In large bowl, mix sugar and oil. Mix in eggs and zucchini; add salt, flour, soda, spices and flavoring. Mix well. Stir in raisins, nuts and pineapple. Bake in 2 greased and floured 9 x 5 x 3-inch loaf pans.
Combine margarine, milk, sugar and cocoa in a 2-quart saucepan. Boil 2 minutes. Remove from heat. Stir in peanut butter and oats. Use a tablespoon to drop mix onto wax paper. Allow to cool.
Boil chicken with celery, green onions, salt and pepper until tender; drain; let cool, then cut or tear chicken into small pieces. Cook broccoli in small amount of water 10 to 15 minutes; drain and set aside. Mix chicken soup and mayonnaise with lemon juice. Grease a 9x13-inch casserole with butter and add a layer of broccoli, then a layer of chicken, ending with a layer of grated cheese. Pour about 1/3 cup of chicken soup and mayonnaise mixture over this. Repeat layers ending with remaining soup mixture, then top with bread crumbs. Wrap pan completely with foil and place in freezer for at least 24 hours. Allow to thaw naturally and place in cold oven. Set oven temperature at 350 degrees and bake for 45 minutes. Remove foil and continue baking until bread topping is browned and casserole is bubbling. Garnish with parsley.
Mix flour, cornstarch, salt and sugar. Blend in egg and butter. Mix together vanilla, milk and water; then combine with other mixture with a spoon. Using electric mixer, beat for 5 minutes. Fold in coconut and nuts. Pour into a 9-inch unbaked pie shell and bake at 350° for 45 minutes.
Saute all vegetables in 2 tablespoons butter until soft. Cook steak in 2 tablespoons oil; drain and cut into bite-size chunks. Mix meat and vegetables; add broth and tomatoes. Cook to desired thickness; serve over rice.
Mix oil and sugar until blended. Add eggs, salt, baking soda, flour and cinnamon. Blend well. Add apples, mixing well. Place in ungreased square pan and bake in preheated 350° oven for 45 minutes. Check after 35 minutes.
Mix together all ingredients, beating well. Bake in tube pan at 350° for 45 minutes. Boil 1 cup of water and 1 cup of sugar together for 3 minutes. Pour over cake and return to oven for 5 minutes.
Melt margarine in 2-quart casserole. Stir in rice to coat grains. Add soups and mushrooms; mix. Bake, covered, at 350° for 1 hour, or until liquid is absorbed and rice is tender. Stir occasionally during baking. Remove cover; sprinkle with cheese. Return to oven for 5 minutes.
Brown sausage. Drain and set aside. In medium sauce pan, melt oleo. Add flour. Stir until well combined and pulls away from side. Add milk, onion, parsley flakes, salt, pepper, celery seed and rosemary. Continue to cook until thickened. Add sausage. Serve over favorite biscuit.
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Measure 1 cup cooking liquid, adding water if necessary, and set aside.
Put all ingredients in a paper bag. Shake well and take a hike. Serves 1.
Mix together chicken, mushroom soup, chicken soup, Pet milk, pimientos, rice and water chestnuts. Pour into greased 2 qt. casserole dish. Top with corn flakes. Drizzle melted butter over top. Bake uncovered at 350 degrees for 40 minutes.
Bring sugar, vinegar and spices to boil. Add cucumbers and onions; boil 20 minutes. Pack and seal in hot sterilized jars.
Flatten butter in bottom of pan. Mix Bisquick, sugar and milk; pour on top of butter, then pour your peaches (with syrup) on top of that, then cook at 350° until done. Sprinkle cinnamon on lightly (optional).
Brown beef and add sauce. Cook spaghetti according to directions on box and then drain. Spoon 2 tablespoons sauce on bottom of baking dish. Layer spaghetti, sauce and cheese. Repeat the layers. Bake at 350° until bubbly around edges (about 30 minutes). This makes a lot, so you may want to reduce the amount of ingredients.
Combine all ingredients. Pour into greased 2-quart casserole dish. Bake 1 hour in a 350° oven.
Cook squash and onion. Drain. Add remaining ingredients. Place in a greased casserole and top with buttered bread crumbs. Bake for 45 minutes to 1 hour in a 350° oven.
Tear lettuce into small pieces. Add onion and radishes. Mix vinegar and sugar together until dissolved. Pour over mixture. When ready to serve, pour bacon pieces and hot drippings over mixture. Serve immediately.
In saucepan, mix water, raisins, apples, shortening, cinnamon and nutmeg. Bring to boil and simmer 3 minutes. Cool. In mixing bowl, beat egg. Add vanilla and the cooked mixture, flour, soda, salt and nuts. Mix well. Put in a greased or sprayed cake pan. Bake at 350° for about 25 minutes or until done. Remove from oven and set on rack 10 minutes. Turn out and cut into 24 bars. Serve warm or can be frozen.
Wash wings. Deep fry at 400° until crisp. Drain well. Melt butter and combine with hot sauce. Pour over wings and serve.
In bowl cream the cheese until fluffy. Stir in pineapple and pecans. Trim crust from bread slices and cut each slice into triangles. Spread each piece lightly with mayonnaise. Spread mixture over half of triangles. Top with the other half.
Brown beef and drain. Add beans, mustard, sugar and chili sauce. Put in 13 x 9-inch dish. Place bacon on top. Bake at 350°.
Mix as for biscuits, making a stiff dough. Divide into 5 parts. Roll into balls and keep in refrigerator. Take out 1 ball at a time and roll into a layer to fit pan. Bake in greased hoe cake baker if you have one. Prick with fork and bake 10 to 12 minutes at 400°. Watch, as they burn easily. Remove from baker to cake plate. Spread with sweetened dried apples or fresh applesauce or cooked and sweetened dried peaches. Very old recipe.
Make white sauce of butter, flour and milk. Add cheese and melt. Add other ingredients, folding lightly. Bake in buttered casserole for 20 minutes at 375°.
Fix both puddings separately as directed on package. Slice bananas thinly. Layer bottom of dish with wafers, vanilla pudding, bananas, wafers and chocolate pudding. Repeat until you are out of pudding. Top with Cool Whip and garnish with bananas.
Melt butter in a baking dish. Combine crumbs, Parmesan cheese and pepper. Beat chicken to tenderize. Dip in egg, then crumbs and place in a baking dish. Bake at 400° for 20 minutes. Turn meat and continue baking 15 to 20 minutes or until tender. Combine tomato sauce, oregano and sugar. Heat just to boiling, stirring frequently. Pour over meat. Top with cheese. Melt cheese in oven about 3 minutes. Serves 3.
Soak beans overnight in cold water to cover. Add salt, garlic salt, onion and bacon. Simmer until soft, but not brown. Drain off liquid.
Cook onion and green pepper in the margarine 5 minutes. Add pimento and flour; stir. Add milk; stir and cook until thickened. Season with salt. Add potatoes and pour into greased 1 1/2-quart casserole. Top with cheese. Bake for 30 minutes at 350°. Serves 6.
In a large pot combine milk and sugar; bring to a full boil. Boil for 6 minutes. Remove from heat. Add vanilla, butter, chips and nuts. Stir until well mixed and stiff. Pour into a 9 x 13-inch buttered pan. Do not cut until cool.
Mix shortening, sugar and peanut butter in bowl. Add eggs and mix. Add flour. Refrigerate. Roll into balls. Flatten with fork. Bake at 350° for 15 minutes.
Shape sausage into 3/4-inch balls. Cook in frying pan; stir often. Spoon off oil. Add vegetables; cook 5 minutes. Add broth, tomatoes and water; heat to boiling. Add pasta. Reduce heat to low; simmer 10 minutes or until pasta is done.
Wash the rice and add to buttered 9 x 13-inch baking dish. In a heavy saucepan, mix the soups. Add the water, pepper to taste, margarine or butter and parsley flakes. Mix together and bring to a light boil, stirring constantly to avoid sticking to bottom of pan. Pour over the rice mixture and stir ever so lightly. Add the onion soup mix to top of mixture and bake in a 350° oven for about 1 hour. Watch that rice does not get uncovered, if so, add water a little at a time to keep moist. Serve with chicken or any other meat. Serves 8 to 10.
In food processor, puree the coriander with garlic, walnuts, Parmesan and salt to taste. With motor running, add 2/3 cup of oil in a stream and blend the pesto until it is smooth. Transfer pesto to bowl; wrap and chill for 30 minutes. (May be made 2 days in advance and kept chilled and covered.)
Mix ingredients thoroughly. Line shallow 9 x 9-inch pan with foil. Spread mixture evenly in pan. Freeze.
Preheat oven to 350°. Butter a pie plate. Beat eggs in bowl. Stir in all remaining ingredients, except butter. Pour into pie plate. Cut up butter and place pieces all over the top of the mixture. Bake 10 minutes. Very gently stir mixture. Bake another 10 to 15 minutes, until knife in center comes out almost dry. Can cut and serve immediately.
Mix together first 4 ingredients. You may have to add a small amount of milk if mixture is too stiff. Press onto cookie sheet. Melt chocolate chips and margarine. Pour over crust. When cool, cut into squares. Do not refrigerate.
Combine first 3 ingredients in large bowl. Grease hands with shortening and gradually knead enough powdered sugar into marshmallow cream mixture until consistency is stiff. Divide mixture into 8 portions. Shape each into a 6-inch log. Wrap in plastic wrap and freeze 1 hour. Combine caramels and milk in a heavy saucepan; cook over medium heat, stirring occasionally, until caramels melt and mixture is smooth. Dip each log into mixture then roll in pecans. Wrap in plastic wrap and store in refrigerator or freezer for up to 1 month. Cut in 1/4-inch slices to serve.