HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour sugar over apples and let stand 20 minutes. Add oleo and remaining ingredients. Mix well in a large bowl. Add 1 cup nuts and coconut (optional). Pour in greased and floured sheet pan. Bake at 350° until toothpick inserted comes out clean.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a muffin tin and press one wrapper in each cup. Brush with oil. Bake for 5 minutes until golden. Remove from tins. Place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly.
In a large skillet, heat oil. Add meat and saute for 5 minutes. Add celery, onion and green pepper; saute 5 minutes longer. Add remaining ingredients and bring to boiling. Reduce heat and simmer, covered, until noodles are tender, about 20 minutes.
Combine all ingredients together and stir until smooth and creamy or process in blender. Allow to stand in refrigerator a few hours or overnight to blend flavors. Makes 1 cup.
Mix cake mix, pudding, poppy seed and oil. Add water and beat for 2 minutes. Add eggs, one at a time. Then beat for 2 minutes. Pour into greased and floured bread pan. Bake at 350° for 40 to 50 minutes.
Mix beaten eggs with milk and salt and pepper. Soak for 5 to 10 minutes. Then roll in flour and fry until brown.
Combine milk, vanilla ice cream and syrup in blender. Spoon ice cream into glass and pour mixture on top.
Dissolve lemon and orange Jell-O in 2 cups hot water. Add 1 1/2 cups cold water, diced bananas, drained pineapple and marshmallows. Chill in refrigerator until congealed. Cook sugar, flour, egg and 1 cup pineapple juice until thick. Allow to cool. When cool, spread over congealed Jell-O mixture. Whip the whipping cream. Blend with cream cheese; beat until light and fluffy. Spread over second layer. Sprinkle sharp cheese over top. Refrigerate until ready to serve.
Cream margarine, sugar and add eggs and water. Sift flour, baking powder, soda and salt. Add to creamed mixture. Add oats, coconut, raisins and nuts. Mix well and chill in refrigerator 1/2 hour to 45 minutes. Drop by teaspoon on a greased cookie sheet. Bake in oven at 350° for 15 minutes. Cool completely. Freeze in plastic bags. Take out about 30 minutes to thaw. Yields 10 dozen.
Stir dry ingredients until mixed thoroughly. Add milk, stir again and cook over medium heat, stirring constantly, until thickened. Remove from heat. Add butter and vanilla. Stir until mixed. Serve over ice cream. Store in container in refrigerator. Will keep for weeks!
Cook potatoes in salt water; drain. Add all ingredients except cheese. Mix and whip until fluffy. Put in greased 2-quart baking dish. Top with cheese. Bake on 350° for 30 minutes.
Slice potatoes in a bowl. Add the flour, mustard, cheese and seasonings. Mix gently. Spread in greased casserole dish; spread enough milk over it to barely cover. Cook in center of oven at 350° for about 40 minutes or until just brown. Serves 4.
Combine vegetables, pork and seasoning. Add eggs. Toss until egg covers. Spoon mixture on lightly greased skillet. Flatten like pancake. Cover over light heat. Turn. Garnish with green onion.
Combine all ingredients in saucepan and simmer 25 minutes. Strain or puree in blender. Refrigerate. Makes 5 cups.
Combine beans, milk, soup, pepper, and 1/2 can onion rings. Bake uncovered in a greased casserole dish for 30 minutes at 350 degrees. Top with remaining onion rings and bake for 5 minutes. Makes 6 servings. (I use Durkee's Fried Onion Rings.)
Cook pasta as directed. Add spinach, tomatoes, olives and scallions. Fold in dressing. Sprinkle with cheese.
Set 1/2 cup cereal aside. Combine remaining ingredients. Spread into greased 11 x 7-inch baking dish. Crush reserved cereal and sprinkle over batter. Bake at 350° for 25 minutes. Cool a few minutes and cut into squares.
Combine first 7 ingredients and stir until smooth. Then add pumpkin, milk and egg. Pour mixture into 9-inch unbaked pastry crust. Bake at 350° until firm.
In a microwave bowl, heat peanut butter and honey on High for 20 to 50 seconds (until soft). Mix well and stir in cereal. Press into bottom and sides of a 9-inch pie plate. Chill. Prepare pudding with skim milk or 1%. Slice bananas over bottom crust. Spread pudding on top. Chill.
Combine cream	cheese, sugar, lemon juice, vanilla and eggs in	mixing bowl. Beat at high speed for 5 minutes. Line small tart pans with small paper cups. Place 1 vanilla wafer upside down in paper cup. Place 1 tablespoon of cheese filling in each cup.	Bake at 350°	for 18 to 20 minutes. Crack will appear on top and they will appear like they have fallen.	Let cool. When cooled, place 1 teaspoon cherry pie filling on top. Makes 50.
Line 9 x 13 baking dish with 1/3 of graham crackers. Mix together pudding and milk until thickened. Fold in cool whip and mix well. Spread half of pudding mixture on top of graham crackers. Put another layer (1/3) of graham crackers and remaining half of pudding. Top with last third of graham crackers. Refrigerate for 2 hours. Then frost with chocolate icing, sealing edges. Refrigerate overnight.
Cream butter and sugar until fluffy. Add eggs and mix until blended. Sift all dry ingredients together. Add this alternately with milk and vanilla. Mix well. Fold in blueberries. Grease muffin tins well (tops also). Fill cups and sprinkle with sugar. Bake at 375° for 30 minutes. Makes 1 dozen.
Prick the squash with a fork 2 to 3 times to prevent bursting. Place in a pan and bake in a 350° oven for 45 minutes to 1 hour until the squash depresses easily when pressed with fingers. Remove from oven and halve at once or squash will continue cooking. Let cool briefly, then scoop out seeds. With a fork, pull out strands, leaving only a shell. There should be approximately 4 cups. Heat butter in a small pan over low heat; add flour and garlic; stir over lowest heat for 3 minutes.
Scoop out pulp from potatoes into a large mixing bowl. (I use cut up skins, if desired). Add celery seed, cream, milk and one cup of water. Mix until thick like gravy. In a large Dutch oven, put butter or margarine. Saute chopped onion until clear. Add potato mixture, salt and pepper to onion. Heat; garnish with shredded cheese, bacon bits and onions. Soup should be thick.
Sift together flour and next 3 ingredients. Add raisins and nuts. Beat oil, sugar, orange juice and zest. Add dry ingredients, stirring just enough to combine thoroughly. Pour mixture into oiled 9 x 13-inch pan. Bake 45 minutes at 350°. Cool. Sprinkle with confectioners sugar.
Combine in a small bowl the Eagle Brand milk and cream cheese. Combine in a large bowl the milk and pudding. Mix Eagle Brand milk into milk mixture and fold in a large carton Cool Whip. Layer vanilla wafers in a large Pyrex, then a layer of bananas, continuing to layer, making sure pudding is on top. Crumble a few wafers on top.
Make white sauce with margarine, flour, milk and red pepper. Add cheese. Stir until melted. Arrange broccoli on bottom of a 10 x 6-inch baking dish. Top with ham and cheese sauce. Cover. Bake at 350° for 20 to 25 minutes or until thoroughly heated.
Mix all ingredients and drop by teaspoonfuls into very hot, deep pot of grease. Hush puppies should turn over by themselves when brown on one side. Remove when golden brown.
Cut up fryer and cover with water. Add one can of Ro-Tel tomatoes with chilies, 2 onions (chopped), one chopped bell pepper. Bring to a boil. Simmer one hour. Remove chicken. Add one can tomato sauce, 1 teaspoon salt, pepper and parsley (optional). Add one package of Old Smokehouse creole gumbo mix. Bring back to a boil. Let boil 25 to 30 minutes slowly. Remove chicken from bones. Cut in bite size pieces and add to gumbo.
Mix all ingredients together and put in pastry shell. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Grease a 9 or 10 inch pie plate. Mix together all ingredients until smooth. Pour into pie plate. Bake 50 minutes or until knife inserted in center comes out clean.
Slice a piece of angel cake and press it into a coffee cup. Sugar the berries (1 tablespoon) and slice if necessary. Press them into the cake. If using sorbet or ice cream, only fill the cup half way with the berries. Add the scoop of ice cream and fill the cup with more berries. Invert the cup. Beat egg whites until soft peaks form, then add the 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on cakes and bake in a preheated 400° oven for approximately 3 to 4 minutes or until meringue is slightly golden. Approximately 30 minutes. Serves 4.
Heat Wesson in heavy skillet. Combine flour, salt, pepper and garlic salt in paper bag. Shake chicken in bag to coat evenly. Brown pieces in hot oil on all sides. Pour off drippings. Arrange onion and green pepper on chicken. Pour Hunt's tomato sauce over all. Simmer, covered, 50 minutes, spooning sauce over chicken occasionally. Makes 4 servings.
Dissolve jello in boiling water. Add lemon juice and let cool. Cream together cream cheese, sugar and vanilla. Add cooled gelatin and mix well. Fold in whipped Milnot. Crush graham crackers and mix with butter. Pack in well buttered 9 x 13-inch pan. Add filling. Chill for several hours before serving.
Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Combine flour, baking powder and salt. Add to sugar mixture and mix well. Put half of mixture in bottom of 9 x 13-inch baking dish or pan.
Scoop ice cream into a ball, cover and freeze until firm. Combine graham cracker crumbs and cinnamon. Roll ice cream in mixture and freeze. Beat egg and milk until well blended. Quickly coat ice cream in egg mixture, then crumbs again and return to freezer. Freeze for 1 to 2 hours. Heat oil to 375° in deep fryer. Fry ice cream one at a time for 10 to 15 seconds. Serve immediately with topping and honey.
Mix and knead all ingredients. Oil pans. Put dough in pans and let raise until double. Bake at 375° for 4 minutes. Glass pans or dishes take less time. When they are finished, brush with butter.
Saute in a large skillet the first 4 ingredients. Add next 4. Reserve 1 cup for biscuits. Add pork and beans and lima beans.
Preheat oven to 350°. Combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Beat well. Spread in greased 13 x 9-inch baking pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, melt chocolate chips (over low heat or in microwave) with sweetened condensed milk and remaining 1 1/2 teaspoon vanilla. Remove from heat. Immediately spread over hot brownies. Cool; chill. Cut into bars. Store covered at room temperature.
Brown the meats with the two yellow onions. Layer 1/2 of the mix with the meats and cheese. Bake at 425° for 35 to 45 minutes in a 9 x 13-inch pan.
Combine creamed margarine and sugar. Add eggs, one at a time and beat well. Dissolve baking powder in milk and add to mixture. Add rest of the ingredients. Bake in 9-inch cake pans at 350° for 30 to 35 minutes. Makes 3 layers.
Mix egg yolks with Eagle Brand milk and lemon juice. Pour into graham cracker crust. Beat egg whites, gradually adding sugar until forms stiff peaks. Spread over top of pie. Brown in 450° oven.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth. Pour into pie plate. Bake approximately 30 minutes or until knife inserted in center comes out clean.
Grease 9 x 13 pan. Flatten 1 can rolls. Mix cheese, sugar, vanilla and lemon juice and spread over flattened rolls. Top with other can rolls. Glaze with egg white. Bake for 15 minutes at 350°.
Brown beef, onions and garlic slightly. Add rest of ingredients and simmer in a large pot for 45 minutes to 1 hour. Serves 12 to 14.
Cook the first 8 ingredients until mixture thickens. Pour into pie shell. Beat egg whites real stiff. Add 4 tablespoons sugar. Put on pie and brown.
Lightly beat eggs in mixing bowl. Beat in sugar, water, flour, vanilla and salt until blended. Stir in coconut and melted butter. Pour into shell. Bake at 350° for 45 minutes. Let cool to warm.
Mix first 3 ingredients like pie dough. Mix water, molasses and baking soda in a large bowl. Reserve 1 cup of the crumb mixture. Mix rest of crumb mixture with the liquid mixture. Sprinkle the 1 cup of crumbs on the top. Put into a greased oblong 9 x 12-inch pan. Bake at 350° for 40 to 45 minutes.
Cut sausage into chunks. Combine with 3/4 cup converted rice, 1 can celery soup, 3/4 cup water and 1 tablespoon butter in large skillet on medium heat. Cover and bring to boil. Reduce heat and simmer 5 minutes. Stir in peas and mushrooms. Sprinkle cheese over top. Cover and simmer for 20 minutes or until rice is done.
Mix in bowl pineapple and juice, pudding and drained fruit cocktail. Add 3/4 of the Cool Whip. Keep chilled until serving.
Sift flour and other dry ingredients; add milk and egg yolk. Mix thoroughly. Beat egg whites stiff and fold into mixture. Add oil. Heat waffle iron on both sides; grease well. Put a little of batter in center; close iron. Brown on both sides. Serve with syrup.
Bring medium pot of water to boil. Add tomatoes; blanch 30 seconds. Remove with slotted spoon to bowl of cold water. Drain. Peel, core and chop tomatoes. Transfer to blender. Add yogurt, onion, sugar, chopped basil, salt and pepper; puree until smooth. Transfer to medium bowl. Cover and chill up to 8 hours. Serve garnish with sliced basil and chopped tomato.
Preheat oven to 350°. Beat egg whites until stiff. Fold in sugar slowly. Fold in chocolate chips. Drop by teaspoon onto a cookie sheet covered with wax paper. Place in oven. Shut door and immediately turn off oven. Don't open. Leave overnight or for 6 hours. Remove from cookie sheet.
Put some petroleum jelly in a dish and mix enough cornstarch with it to make a white cream or salve. Works wonders on rough hands or diaper rash. Store in covered container.
Mix cake mix as directed. Use reserved juice. Grease large cake pan, 9 x 13-inch, that has edges. Pour cake batter into prepared pan. Bake 15 to 20 minutes until done. Let cool. Mix pudding mix with 1 cup milk. Beat cream cheese into pudding mix. Fold by hand the Cool Whip into the mixture. Spread mixture onto cool cake. Sprinkle pineapple on top of pudding, then chopped cherries, nuts and coconut. Refrigerate until ready to use.
Cream shortening and sugar; add egg and molasses. Mix together dry ingredients, then add to shortening mixture. Chill dough; shape into 1-inch balls. Roll in sugar and bake at 350° for 7 to 8 minutes. Will be soft.
Cook and drain spaghetti. In large bowl, mix eggs, milk, Mozzarella cheese (3 cups) and a shake of garlic powder. Add spaghetti to this mixture and spread in greased pans, 2 (9 x 13-inch). Bake 15 minutes at 350° until bubbly. Brown hamburger; add Prego. Add oregano and basil. Spread over spaghetti mixture. Can be frozen at this point before baking. Place slices of pepperoni all over top and sprinkle the remaining 3 cups of Mozzarella cheese. Bake 20 minutes at 350°.
Trim off all visible fat from meat. Cut flank steak lengthwise (with grain) into strips about 1/4-inch thick (or less). Combine seasonings; sprinkle over cut up steak strips and mix well. Arrange strips of steak, flat and close together, on wire cooling racks set onto cookie sheets. Bake in slow oven at 175° for 3 to 4 hours, or until dry (but not dried up and brittle; it should still be a bit chewy). Cool on paper towels. Store in jar in refrigerator.
Mix ingredients together. Bake at 350° for 30 to 40 minutes. Serve with crackers.
Sift flour and sugar once, then measure. Sift flour, soda and salt together. Cream shortening; add sugar gradually until well creamed. Add eggs, one at a time and beat after each addition. Add crushed bananas and lemon juice alternately with the dry ingredients, adding 1/3 of the flour, then half of the banana mixture, another third of the flour and the rest of the bananas. To the remaining flour, add the nuts and stir until all is blended. Fill greased and floured pans (11 x 4 x 2-inch) 2/3's full and bake in preheated oven at 325° for 1 hour.
Cook sausage in a skillet, breaking up with a fork as it cooks, until all pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid. Add celery and onion to sausage in a skillet. Cook onion in a large bowl. Add sausage mixture, parsley and enough chicken broth to moisten. Mix together gently. Will stuff one 12 to 14 pound turkey. Bake excess in an ungreased casserole dish at 350° for 30 minutes.
Melt butter. Blend in flour, mustard, paprika and salt. Add milk and cook, stirring until thickened. Stir in Worcestershire sauce, lemon juice and cheese; stir until cheese is melted. Add salmon, olives and mushrooms.
Dissolve gelatin into boiling water. Add strawberries with juice, pineapple, bananas and walnuts. Spread in 13 x 9-inch pan half of mixture, let stand. Spread sour cream over firm mixture and add the rest of gelatin mixture.
Mix crumbs, brown sugar and butter. Spread half of it in bottom of 10 x 6 x 2-inch pan. Beat egg yolks until thick. Gradually beat in sugar, then gently fold in egg whites, then whipped cream. Add lemon rind and juice. Pour over crumbs in pan. Sprinkle rest of crumbs on top. Freeze. Serve frozen.
Dissolve jello in boiling water. Add pineapple juice and water, strawberries, bananas and nuts. Turn half of the mixture into a 12 x 8 x 2-inch dish as first layer. Refrigerate until set. Spread top evenly with the sour cream. Gently spoon rest of strawberry mixture on top and refrigerate. Cut in squares and serve on lettuce.
Brown floured and seasoned pork chops in butter. Place in buttered baking dish. Cover with sliced onion. Slice potatoes about 1/4-inch thick and place over onion. Season with a little seasoning salt. Mix mushroom soup with milk. Pour over chops. Bake, covered, at 325° for 1 hour. Bake a little longer if potatoes aren't quite tender.
Marinate tenderloin in Wilson steak sauce and teriyaki sauce for 3 to 4 hours, then drain. Mix salt, pepper, mustard, ginger and paprika. Rub on top of tenderloin. Top with pineapple preserves. Wrap in foil or use browning bag. Bake at 300° for 2 1/2 hours.
Peel each potato and make a lengthwise hole in it with an apple corer. Boil potatoes in salted water for 5 minutes. Boil sausage links in same water for 10 minutes, then insert a sausage in each potato. Make a sauce of butter, Worcestershire sauce and garlic salt. Roll potatoes in butter mixture, then corn flakes. Dust with paprika. Put potatoes on rack in a pan; bake for 1 hour at 375°. Serve hot from oven.
Mix all together. Enough for one 10-inch pie. Pour into pie shell. Bake at 350° until table knife blade comes out clean, about 1 hour. One large can equals 4 pieces.
Cut bacon in small pieces and saute until crisp. Add onion, celery, pepper, catsup, brown sugar, Worcestershire and liquid smoke. Simmer 45 minutes. Add beans and heat well.
Mix shortening, egg, brown sugar and vanilla together. Add sifted flour and	salt to creamed mixture. Roll into balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet. Bake	for 5 minutes at 375°. Remove from oven; place thumbprint in center. Bake for 8 more minutes. Cool. Thumbprint may be filled with jam.
Step 1: Take frozen bread out of freezer and let it rise (6 to 8 hours).
Mix bran, sugar, flour, salt and soda. Add eggs, oil and buttermilk. Mix well and store in tightly covered bowl in refrigerator. Use as desired. Grease muffin tins. Fill 2/3 full. Bake at 400° for 15 to 20 minutes. Mix will keep in refrigerator for 6 weeks.
Brown meat; remove from skillet and saute onions in same pan. In kettle, put tomatoes and celery. Boil until celery is tender. Add to onions and meat and season well. Bake at 350° for 1 hour or until meat is tender, then add 2 cups shell macaroni. Stir well. Return to oven for 1/2 hour, or until shells are done. Add more liquid if needed. Before serving, add lima beans; mix well 5 minutes. Ready to serve.
Preheat oven to 350°. Grease an 8 x 8-inch square pan. Place shortening, eggs and sugar in a large bowl. Cream until smooth with portable electric mixer. Measure flour, salt, cinnamon, soda and nutmeg into medium bowl. Stir to combine. Add flour mixture to shortening and beat until all ingredients are moistened. With a wooden spoon, stir in vanilla and diced apples. Press into 8 x 8-inch greased pan. Bake 45 minutes; cool.
Mix ingredients together and pour into well-greased cookie sheet. Bake at 350° until done.
Combine all ingredients and pour in 8-inch pie shell (uncooked). Bake at 325° until done. Top will be brown.
Preheat oven to 375 degrees. In large mixing bowl, combine beef, taco seasoning, cheese and water. Unroll crescent roll dough; separate into triangles. Arrange in a circle on baking stone with wide ends overlapping in center and points toward outside (there should be a 5 inch opening in center). Scoop meat mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will no be completely covered.) Bake 20-25 minutes or until golden brown. Cut off top of green bell pepper, clean and fill with salsa. Shred lettuce and chop tomato, onion and black olives around pepper. Garnish with sour cream, cut and serve.
Heat tomatoes, garlic salt and cumin until boiling. Add cheese and cook over low heat until melted. Add can of chili and heat through. Serve with corn chips.
Combine both sugars, oleo and water. Pour into a 13 x 9-inch baking pan. Place in oven and bring to a boil.
Form dough from cheese, flour, margarine and salt. Form small ball of dough around 1/2 of a date and 1/2 pecan. Place on cookie sheet, pecan side down. Bake at 400° for 15 to 20 minutes. Makes 9 to 10 dozen.
In a large skillet, melt the butter and saute onions until clear. Add zucchini, tomatoes and the mushrooms. Continue cooking, covered, for 5 minutes on low to medium heat.
Combine first 4 ingredients. Cream sugar and shortening until light. Add beaten eggs. Add bananas and flour mixture. Mix well. Turn into greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes. Makes two 9-inch loaves.
In large frying pan, brown veal in about a tablespoon of oil (olive preferred) with the onions. In separate saucepan, put remaining ingredients. When peppers soften, turn off. When veal is cooked, pour sauce and peppers over veal and cook on low flame for about 1/2 hour. Serve with white rice.
Mix ingredients in saucepan. Slowly bring to boil. Slice bananas in dish down the center, then in half. Place in dish. Top with sauce. Chill.
Mix all the ingredients together. Bake at 250° for five hours. Leave cover on pan while baking. Makes 6 to 8 servings.
Brown meat, celery, onions, green peppers and garlic in 2 tablespoons bacon grease. Season with pepper, salt and Accent. Cook slowly for 30 to 40 minutes. Cook spaghetti in boiling water until almost done and add to meat mixture in large casserole dish. Cover with American cheese slices. Bake at 350° for 45 minutes or until done through and through.
In a large Dutch oven or kettle, brown beef and onion. Drain any fat. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour into bowls and top with shredded cheese. Yields 10 servings.
Cut up chipped beef and green peppers into small pieces. Add all ingredients together except walnuts. Mix and put in a casserole dish. Sprinkle walnuts over top. Cook at 325° for 15 minutes. Serve hot with chips!
In skillet over medium-high heat, melt butter. Saute steaks with sliced onion, sprinkling with Worcestershire sauce. Wrap with bacon slices and serve with toothpicks.
*Note: You can use any flavor of Jell-O. Depends on what color of punch you want.
Add yeast to lukewarm water and let sit until foamy (about 5 minutes). It may help to add a teaspoon of honey or sugar, to feed the yeast. Meanwhile, in food processor, place flour, salt, sugar and oil. Process until mixed. Add yeast water through tube while processing. Mixture should roll into a ball and not stick to the bowl too much. If it does, add a little flour, until it balls up.