HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up 1 quart or more of apple slices and put into casserole dish. Sprinkle a little lemon juice over them. Mix the following ingredients and sprinkle over top of apples.
Place bread, sausage and cheese in 9 x 13-inch pan. Cover with eggs, milk, onion, soup, mushrooms and pepper. Place covered pan in refrigerator overnight. Bake one hour at 350°; uncover and brown top.
Saute onions and garlic in oil. Add damp spinach, cover. When spinach wilts, but is still green, puree with other ingredients. Toss with your favorite pasta. Garnish with cheese and nuts.
Melt margarine in a baking dish. Sprinkle in pretzels; then add 1/4 cup sugar. Bake 10 minutes at 400°. Refrigerate until chilled. Cream the cream cheese with 1/2 cup sugar. Drain pineapple mixture into Dream Whip and pour over pretzels. Refrigerate.
Spread filling in 9 x 13-inch pan. Sprinkle dry cake mix evenly over filling. Drizzle melted margarine over the cake mix. Sprinkle on nuts. Bake at 350° for 40 minutes.
Mix and bake in greased loaf pan (1 - 9 x 5 loaf or 2 small loaves). Bake at 300 to 325 degrees until brown.
Combine all ingredients and mix together well. Pour into a greased 1 1/2 to 2-quart casserole. Bake in oven at 350° for 1 hour.
Cook first 3 ingredients in 6 cups water for 20 minutes. Stir to break vegetables into smaller pieces. Add cream of chicken soup and Velveeta cheese. Simmer and serve.
Cream shortening and peanut butter together. Add sugars and cream. Beat egg and blend into creamed ingredients. Sift flour, soda, baking powder and salt. Add to creamed mixture. Chill dough well. Form into balls; flatten with fork dipped in flour. Bake 10 to 12 minutes at 375° on lightly greased cookie sheet.
Cream together margarine, powdered sugar, graham cracker crumbs and peanut butter. Will be stiff. Roll in 1-inch balls. Melt chocolate chips and paraffin wax in double boiler. Dip balls in chocolate. Use toothpick. Place on wax paper on cookie sheet. Cool and transfer to tight container. Refrigerate. (Will keep for weeks.)
Pour peaches into a 13 x 9 x 2-inch pan. Mix other 3 ingredients until crumbly. Spread over peaches. Bake at 300° until golden brown.
Melt margarine in a pan. Add stuffing mix. Set aside a few tablespoons of this mixture. In a separate bowl, mix the soup and sour cream. In an 8x8 inch pan, put a layer of the stuffing mix, then a layer of the soup mixture, then a layer of sliced zucchini and carrots. Repeat layers, ending with the soup mixture. Sprinkle the reserved stuffing (or use bread crumbs) on top. Cover and bake at 350° for at least 45 minutes.
Beat sugar in vinegar until dissolved. Add catsup, salt and paprika. Beat well; slowly add oil. Beat in onion. Refrigerate. Place mixture in blender and blend until smooth and mixed well.
Mix the first 4 ingredients in a saucepan and bring to a boil. Add the butter, lemon juice and grated rinds. Beat yolks and add half of mixture to yolks. Pour back in saucepan and boil 1 minute.
Heat cast-iron skillet in oven until hot with oil. Sprinkle small amount corn meal in pan before pouring batter into pan. Mix ingredients well. Bake at 350° for 20 to 25 minutes.
Cook shells as directed, drain and dry in single layer. Combine cheeses, eggs, salt and parsley. Fill shells with 1 or 2 tablespoons of mixture. Spread a thin layer of sauce in 9 x 12-inch baking dish. Place a single layer of shells in dish and cover with part of the sauce. Bake at 350° for 35 minutes. Serve with remaining sauce.
Dissolve jello in water; chill until slightly thickened. Add other ingredients. Fold in mayonnaise last. Pour into mold and chill until set.
Cook white sugar, water and light corn syrup to 240 medium-hard ball. While this is cooking, place warm Karo and egg whites in a mixing bowl. Beat slowly until well mixed, then beat hard until light and fluffy. Pour the first mixture into this in a thin stream. When all is mixed, beat hard for 3 minutes. Add 1 teaspoon vanilla. Store in jars. Cover after it is cold.
Cream well the margarine and sugar. Add eggs and vanilla; mix well. Add flour, baking powder, salt and milk. Mix as though making a cake batter and gently fold in 1 pint fresh blueberries. Fill muffin tins (lined with foil liners). Sprinkle with granulated sugar before baking. Bake at 425° for 15 to 20 minutes. Yields 16 to 18 large muffins.
Combine crackers and butter. Press 3/4 of the mixture into a 9 x 13-inch pan. Reserve remaining mixture for top.
In large saucepan, blend butter and flour. Add mushroom soup. Cook and stir until mixture comes to a boil. Stir in broccoli. Place in 1 quart casserole baking dish. Add salt and pepper to taste. Top with cheeses. Sprinkle on crushed crackers. Bake at 350° for 30 minutes. Serves 8 to 10.
Sift flour, soda, baking powder, salt, cloves, nutmeg and cinnamon together. Set aside. Blend sugar and oil. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and blend well. Add dry ingredients and mix well. Pour into two greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool in pans. Cover with foil if you desire a very moist cake.
Use 8-inch glass or porcelain pie plate. Mix all ingredients together. Pour into greased pie plate. Bake at 350° for 25 to 30 minutes. (Makes its own crust.)
After chicken is boiled and set aside in the chicken broth, cook 1 can of biscuits, torn off into small pieces, for 10 minutes. Mix together 1 large tablespoon of cornstarch with 1 cup milk. Add to broth to thicken. Double thickener is not enough. Add chicken. Serve with mashed potatoes.
Place flour and salt into a large bowl. Cut butter into flour until it looks like corn meal. Pour water in and blend with a fork. Refrigerate until ready to use. Cook dried fruit according to directions on bag. Roll dough out on a floured surface, small pieces at a time. Roll to size of a saucer. Place fruit on 1/2 of rolled-out dough. Close other part of dough over fruit. Mash edges together with a fork. Heat oil in a medium skillet (iron one preferred). Oil should sizzle when you drop a drop of water in (about 200°). Fry 2 pies at a time. Drain on rack. Sprinkle on powdered sugar.
Combine softened cream cheese, crabmeat, onion, milk, horseradish and seasonings. Mix until well blended. Spoon into 9-inch pie plate or ovenproof dish. Bake at 375° for 15 minutes. Sprinkle with toasted almonds. Serve as a dip or spread with crackers, chips or raw vegetables.
Combine flour, baking powder, salt, 2 tablespoons sugar and pecans; stir well. Stir in milk and butter flavoring. Set aside.
Mix pineapple, Thank You brand cherries and Borden's Eagle Brand milk. Mix in Cool Whip. Top with crushed walnuts. Use a 9 x 13-inch pan. Refrigerate.
Combine the flour, walnuts and sugar. Cut in the butter until mixture is crumbly. Quickly stir in the vanilla and chocolate, being careful not to cream mixture. Press mixture into a 9-inch baking pan. Bake at 350° for about 50 minutes. Cool. Break into pieces and serve. Good served with vanilla ice cream.
Peel and devein the shrimp. Set the shrimp aside. Put the heads and shells in a pot. Cover with water and boil for 30 to 45 minutes. Strain liquid and add water to make 6 quarts shrimp stock.
Cut corn off cob and scrape cob. Do not blanche. Place in heavy pan. Add oleo and sugar. Cover with milk. After it begins to boil, cook for 5 minutes at medium heat. Stir constantly. Completely cool and place in containers and freeze.
Mix and bake cake according to directions. While still slightly warm, poke holes in cake with straw. Pour over the can of pineapple, juice included. Mix vanilla pudding using 1 1/2 cups of milk instead of 2 cups. Fold Cool Whip into pudding Spread over pineapple. Sprinkle shredded coconut on top. Refrigerate for several hours or overnight. Yummy and light.
Cream butter and sugar until light and fluffy. Add flour all at once and mix by hand. Pat onto cookie sheet, about 13 x 9-inch. Prick all over with fork. Bake at 300° for about 45 minutes. Should be a light brown. Cut into fingers while hot. Sprinkle liberally with sugar. Cool and store in an airtight tin.
Mix the first 8 ingredients well. Add pineapple with juice and walnuts. Bake in tube pan sprayed with Baker's Joy. Bake 1 hour; let stand 15 minutes. Turn upside down on plate. Let cool and frost with Caramel Frosting.
Open cans of broth and scoop hardened fat off top; discard. Simmer broth in saucepan (don't boil). In another saucepan, heat butter until it gently bubbles, then stir in flour until mixture bubbles. Add hot broth; stir until smooth and thickened. Remove from heat. In small pan, heat heavy cream until warm (not hot). Add cream to broth mixture; stir to blend, then stir in champagne.
Beat eggs well. Beat in cream cheese and sugar. Add rind and juice of one lemon. Pour into two graham cracker crumb crust pie shells. Bake at 325° for 25 minutes. Combine rest of sugar and juice of other lemon with sour cream. Refrigerate. Remove pies and cool slightly. Spread sour cream topping and return to oven for 5 minutes. Refrigerate overnight.
Cream butter and sugar. Add beaten egg and sour cream; mix thoroughly. Add sifted dry ingredients, alternately with mashed bananas and lemon juice mixture. Pour into well-greased and floured 9 x 5-inch loaf pan. Bake for 45 to 50 minutes at 375°. Yields one 1-pound loaf.
Blend flour, sugar and oleo. Melt Crisco, cocoa and water and add to blended ingredients. Add eggs, cinnamon, vanilla, soda and buttermilk. Bake at 400° for 25 to 30 minutes.
Combine crumbs and butter in small bowl. Press into bottom of greased 13 x 9-inch baking pan. Layer peanuts, morsels and coconut over crumb mixture. Drizzle sweetened condensed milk evenly over top. Bake in preheated 350° oven for 20 to 25 minutes or until coconut is brown. Cool completely on wire rack.
Dissolve yeast in warm water and let stand 5 to 10 minutes. Before stirring, add 2 cups flour and all other ingredients. With mixer, blend low for 2 minutes. Blend in the other 2 cups flour by hand. Cover; let stand until doubled in bulk, 30 to 40 minutes. Stir batter down; place in greased muffin tins. Let rise again, double in size. Bake at 425° for 10 minutes.
Crush pretzels to resemble coarse nuts. I use my blender - chop button. Melt margarine in pan; mix with sugar and crushed pretzels. Press mixture in a 9 x 12-inch pan. Save part for topping. Beat the cream cheese with powdered sugar until fluffy. Fold Cool Whip into cream cheese. Spread 1/2 of cream cheese mixture on pretzels. Add 1 can pie filling, then rest of cheese mixture. Top with remaining crushed pretzels. Refrigerate overnight. Delicious.
Combine sour cream and sugar. Cook over medium-low heat to almost hard boil at 242°. Turn off flame or heat. Add vanilla, butter and soda. Beat for 1 or 2 minutes. Add pecans, stirring to coat. Turn onto lightly buttered baking sheet. Cool and separate pecan halves. Makes 4 cups.
Crumble bacon as fine as possible. Mix with cheese. Spread onto bread (cut after spread is applied). Garnish with halved Tommy Toe Tomatoes. Serves 40 to 50.
Saute onion and green pepper in margarine in skillet until tender. Add next 3 ingredients. Cook, stirring, until ground beef is brown and crumbly. Add soup, cheese and macaroni; mix well. Place in a baking dish. Top with bread crumbs. Bake at 350° for 25 to 30 minutes. Yield: 4 servings.
Mix all ingredients and store in airtight container. To prepare tea, place 2 heaping teaspoonfuls of the mix in a cup or mug and add boiling water.
Blend all ingredients in a blender until ice is melted. This has 65 calories per serving.
Bring sugar, butter, milk, cocoa and syrup to a boil (slow). Cook 5 minutes. Add vanilla. Cool. Or, add to sheet cake while cake and icing are hot.
Combine flour, sugar, water, egg and shortening. Mix well at lowest speed on mixer. Mix for 2 minutes on medium speed. Pour into pie pan. Add filling. Add lemon juice and cinnamon in center of pie filling. Don't stir. Bake at 425° for 40 to 45 minutes.
Combine the first 4 ingredients. Mix the buttermilk, eggs and butter. Mix dry ingredients with wet ingredients. Add raisins. Butter a 10-inch (No. 8) frying pan or casserole. Bake at 350° for 1 hour.
Heat oil in large skillet or pot until it is hot. Drop several won ton wrappers in oil at a time; cook until they are golden brown, about 1 minute. Remove from oil and drain on paper towels. After draining, sprinkle wrappers with powdered sugar. Serve.
Mix all ingredients together. Bake at 350° for 30 minutes. Glaze with the following powdered sugar icing as soon as you remove the cake from the oven.
Cream together margarine and sugar. Add eggs. Sift together flour, baking powder and salt. Add flour mixture to sugar mixture. Add chocolate syrup. Bake 30 minutes at 350°.
In a large bowl, crush noodles; add slaw mix, onions and sesame seed.
Cut cheese into cubes; melt and add Ro-Tel. Brown and drain ground beef or sausage. Add to cheese and Ro-Tel. Serve warm as a dip with tortilla chips, crackers or corn chips.
Put Borax in 1 1/3 cups water. Put the glue in a separate bowl and mix it with the 1/2 cup water. Pour Borax mix in and continue stirring until firm. Add little bits of Borax to make more firm. Add food coloring and store in airtight container.
Cream the sugar, flour and butter until it is in small lumps. Add milk and vanilla. Pour into an unbaked pie shell and bake until it gets crusty on top and kind of brown.
Combine all ingredients and and mix well. Add liquid from jar of pimentos and mix to desired consistency.
Combine bread crumbs, egg, onions and salt. Add ground beef, mixing lightly. Gradually add about half of the tomato sauce just to hold the mixture together. Mix together lightly, but well. Shape into a loaf in a baking dish. Pour the rest of the tomato sauce on top of your loaf. Bake at 350° for 40 to 50 minutes or until meat loaf is browned.
Mix together dry ingredients. Combine eggs, milk and salad oil; add to dry ingredients, stirring just until moistened. Bake on hot griddle.
Brown chicken breasts. Prepare Stove Top stuffing according to microwave instructions on the container. Cut chicken into small pieces and mix with Stove Top stuffing and mayonnaise. Boil the shells. Stuff the jumbo shells with this mixture. Lay in baking pan in a single layer. Combine soup and chicken broth and pour over shells. Top with shredded Parmesan cheese, Cheddar cheese or another cheese of your choice. Sprinkle with paprika and bake 30 to 45 minutes until bubbly at 350°.
Preheat oven to 350°. In large bowl, combine oats, sugar, shortening and syrup using a pastry blender. Press into a 9 x 13-inch pan. Bake 15 minutes. Cool slightly. Melt chocolate chips and peanut butter. Spread over baked mixture. Cool slightly and cut into bars.
Cook macaroni as directed on box. When you add the milk, cheese and oleo, add the beaten egg, too. Press into a buttered 9 x 13-inch pan. Bake 10 minutes at 350°. Add beef and sausage. Pour the pizza sauce on top of meat. Then sprinkle on the cheese and return to the oven until cheese is melted.
Place frozen potatoes in baking dish or pan. Bake 10 minutes at 400°. Brown hamburger. Add broccoli, mushrooms and 1/2 can onion rings. Mix together celery soup, milk and cheese. Add to hamburger. Bake at 400° for 20 minutes. Just before serving, top with rest of onion rings.
Mix cream cheese and sour cream together. Add all other ingredients except tortillas and picante sauce. Mix together well. Refrigerate cream cheese mixture for approximately 1 hour, then spread tortillas with cream cheese mixture almost to all outer edges. Roll tortillas jellyroll style and lay on tray with open edge down. Refrigerate filled tortillas overnight (for easy slicing).
Mix and pour into buttered casserole dish. Bake at 300° for 1 hour.
Unroll dough and press against bottom and sides of a 15 x 10 x 1-inch pan to form crust. Pinch perforations to seal. Bake in 375° oven for 13 minutes; cool. Beat together cream cheese, salad dressing and seasoning; spread over crust. Sprinkle with remaining ingredients. Cut into rectangles. Makes 25 servings.
Cut broccoli into bite-sized pieces. Saute onion in oil and set aside. Add bouillon to boiling water. Add noodles. Cook until almost done. Add broccoli and cook until done. Add onion, cheese, milk and seasonings. Cover and let simmer.
Brown pork in small amount of oil in a large frying pan. Add water to reserved pineapple juice to make 1 3/4 cups. Add pepper to pork after about 5 to 10 minutes. Saute about 5 minutes. Add juice, salt and pepper to taste and simmer, covered, until pork is tender.
Mix butter, sugar, eggs and vanilla thoroughly. Blend in dry ingredients; mix well. Cover and chill 1 hour or overnight. Heat oven to 400°. Roll out and cut. Takes 6 to 8 minutes cooking time.
Wash and scrape carrots and slice into 1-inch pieces. Parboil in enough water to cover carrots. When tender, drain and puree carrots in blender. Combine butter, brown sugar, eggs, vanilla, flour and carrots. Pour into a 9 x 13-inch greased pan and bake at 350° for 40 minutes. When done, sprinkle with powdered sugar.
Brown beef in oil until all moisture is absorbed. Add 3 cups water and bouillon. While these are cooking, mix cornstarch, water and soy sauce in small bowl and add to skillet mixture. Boil that until clear. Add celery; cook about 10 minutes or until tender; add pepper and onion; cook for 5 to 7 minutes. Serve over rice.
Cook rhubarb, sugar and water together until tender. Stir often. Add raspberry Jell-O. Stir well. Then add blueberry pie filling. Cool. Keep in refrigerator or freeze.
Mix cake as directed on package. Melt together caramels, oleo and milk. Pour 1/2 cake mix into a 9 x 13-inch pan. Bake 15 minutes at 350°. Remove from oven and pour caramel mixture over baked 1/2 of cake. Add the rest of the cake batter. Spread chocolate chips and nuts on top. Bake 40 minutes longer.
Melt chocolate over hot water. Cream butter and add sugar. Add eggs (1 at a time), beat. Add flour, then chocolate and nuts. Bake for 30 minutes at 350°. Bake in 9 x 9-inch pan (will need 2).
Bring sugar, butter, milk and cocoa to a boil. Boil 1 full minute, then stir in oats until thick. Drop by spoonfuls on waxed paper. If using peanut butter, add with oats.
Brown sausage and ground beef. Drain. Add all ingredients in a very large pot. Simmer until most of the day from morning. Serve with garlic, rice, and hot sauce.
Boil together the first 3 ingredients for 1 minute. Stir and add the peanut butter, cocoa and vanilla. Stir and add the oats. Stir and drop by teaspoon onto wax paper or greased cookie sheet.
Preheat oven to 325°, after chilling dough. Combine butter and sugar until light. Add rest of ingredients; mix well. Chill, roll into 3/4-inch balls. Place on cookie sheet. Press pecan half in center and flatten cookie. Bake for 20 minutes, roll in sugar while warm. Cool on rack. Makes 6 to 8 dozen.
Sift flour, salt and baking powder over dates and nuts. Mix well. Beat eggs and vanilla and mix well with dry ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour or until done.
Cook chicken and debone. Melt butter and brown onions and garlic. Add tomatoes and simmer for 10 minutes. Add diced chicken, soup, cheese and olives. Add cooked spaghetti and small can peas. Cook until cheese has melted completely.
Beat eggs, water and salt until well mixed. Into a large bowl sift the flour. Add the eggs and water and mix well. Knead until firm and now let the dough rest in a covered bowl for 10 minutes. Divide the dough in half and roll thin. Cut circles with a large glass or biscuit cutter. Now place a small spoonful of filling onto each circle. Fold over and pinch edges together very firmly. Be sure to do this so that the filling won't come out. Drop pierogi into a large pot of boiling water to which you add a teaspoon of salt. Cook gently for 3 to 5 minutes. Lift out very carefully with a perforated spoon. Never crowd or heap the pierogi. The uncooked will stick together.
Combine butter, sugar, egg yolks, and milk. Cook until thick. Add vanilla. Cool. Add pecans and coconut. Spread on cake.
Mix cream cheese (softened) with Zesty Italian dressing. Add enough tomato juice for color and spreading. I use on Town House crackers and celery.
Combine and refrigerate first four ingredients. Next day, whip the cream; add sugar and vanilla. Combine everything; garnish with red cherries if desired.
Cook macaroni in hot salt water; drain and add condensed milk and oleo. Bring to boil. Turn off heat and add the desired amount of Velveeta cheese. If too thick, add a little milk.
Mix into crumbs the flour, oatmeal, brown sugar and butter. Press half the crumbs into a greased 13 x 9-inch pan. Cover crumbs with rhubarb. Add a layer of strawberries if desired. Combine sugar, cornstarch and water. Cook until clear in color. Then pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour.
Beat yolks and sugar until pale. Melt chocolate, water and butter together, then add to yolks. Beat whites with salt until stiff and fold into the chocolate. Spoon into dishes.
Melt chocolate over double boiler. Remove from heat. Add vanilla, salt and milk. Stir. (Add nuts.) Pour into pan. Chill.
Melt margarine in skillet. Add onion, oregano and rice. Brown slightly. Add liquid and mushrooms and pour into buttered casserole dish. Bake, uncovered, 1 hour at 350°.
Cut salt meat into chunks. Boil until tender, about 1 hour. Drop corn in with salt meat and boil until corn is tender. Serve chunks of meat with corn. Rub meat on corn and eat both. Meat is not necessary to use. Butter or salt; good with sliced tomatoes.
Brown hamburger and onion, salt to taste and drain grease. Add sour cream and soup. Layer in dish: tortilla shells, meat mixture, tortillas shells, meat mixture and tortilla shells, then add Mozzarella cheese. Bake at 300° for 30 minutes or until cheese melts.
Heat the milk hot. Add to the Grape-Nuts, then sugar and egg. Bake in slow oven 30 minutes.
Sprinkle dry jello over fruit cocktail and let stand overnight. Next morning, add the remaining ingredients. Refrigerate at least 1 hour before serving. Serves 6 to 8 people.
Combine butter, brown sugar, corn syrup and salt in heavy saucepan; bring to boil, stirring constantly. Boil without stirring 5 minutes; remove from heat. Stir in vanilla and baking soda. Pour mixture over corn and nuts; quickly stir until well coated. Pour mixture into 2 (9 x 13-inch) pans. Bake at 250° until dry, about 1 to 1 1/2 hours, stirring every 20 minutes. Remove from oven; spread apart if necessary. Store airtight. Makes 5 1/2 quarts.
Mix all ingredients together. Cook 6 hours in slow cooker or crock-pot on low to medium setting. (Good served over nacho chips and sprinkled with cheese.)
Fill cooled pie shell with alternating layers of tomatoes and onions sprinkled with salt, pepper, basil and chives. Combine mayo and cheese and spread over tomatoes. Bake at 350° for 30 minutes.
Mix 2/3 cup flour with blueberries; let stand for 1 hour. Cream butter, sugar and egg. Sift remaining 2 cups flour with salt and baking powder. Add alternately with milk. Add floured blueberries. Pour into greased muffin cups. Bake at 400° for 25 minutes.
Mix all ingredients well, being sugar sugar is dissolved and Marshmallow Creme is well blended (may be put in the blender, small amounts at a time). Pour in ice cream freezer can and finish filling with whole milk to line indicated on can. Freeze until firm. Let ripen 1 hour.
Preheat oven to 375°. In a large mixer bowl, beat the shortening and sugar until fluffy. Add eggs; beat well. Stir together dry ingredients; gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Garnish as desired. Makes about 6 1/2 dozen.
Mix the first 5 ingredients together with egg yolk. Press flat onto greased cookie sheet. Spread with egg white, slightly beaten. Sprinkle 1/4 cup sugar with a little cinnamon added over egg white. Top with sliced almonds. Bake at 350° for 20 minutes or until nicely browned. Cut into squares while warm. Cookies should be thin and crisp.