HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil together sugar, water, vinegar and candies until candies melt (keep stirring to prevent sticking). Add peeled and quartered apples. Use a variety that won't turn mushy when cooked. Amount can vary, as long as liquid covers apples adequately. Simmer until apples are tender and some are transparent appearing (usually 20 to 30 minutes). Keep checking. Dip out into serving dish, adding some syrup. Serve hot or cold.
Put chip beef on bottom of pan; wrap each piece of chicken with bacon. Place on top of beef. Pour sour cream mixed with the mushroom soup over chicken. Bake at 325-350° for about 2 hours.
Mix all ingredients and pour into 9 x 13-inch glass casserole dish. Bake at 300° for 1 1/2 hours. To prevent sticking, spray dish with Pam before baking.
Cook pepper and onion in butter until about done. Add wieners; cook until done. Add this to macaroni and cheese. Stir. Very quick and easy dish when you don't have a lot of time.
Mix sugar and oil. Add eggs, whip. Add zucchini and vanilla to mixture. Then add dry ingredients. Grease and flour two bread pans. Pour mixture into both pans evenly. Bake at 325 degrees for one hour.
Whisk together the first 5 ingredients. Pour over crackers, stirring to coat. Place in baking sheets and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Mix tomatoes, peppers, onions and salt. Let set 10 minutes. Mix all together and cook about 45 minutes.
Quarter the cabbage; trim off and discard the core at the point of each quarter, then cut the quarters into 1/8 inch thick slices; set aside. Cook the bacon in a 12 to 14-inch skillet over moderately high heat for 5 minutes or until crisp. Remove from skillet and drain on paper towels. To bacon drippings in the skillet add the cabbage, carrots, onion and the celery if used. Cook uncovered, stirring occasionally over moderate heat for 5 to 7 minutes or until the vegetables are crisp-tender. Mix tomatoes; remove the skillet from the heat and season with sugar, salt and pepper. Top with bacon.
Combine all ingredients, except eggs. Simmer 8 minutes. Place the shelled eggs in a wide-mouthed 1 1/2-quart jar. Strain in the hot vinegar. Cover and chill in the refrigerator overnight before using. The eggs will keep in the pickling solution for a week or more in the refrigerator.
In a large bowl, combine bread mix and next 5 ingredients. Stir 50 to 75 strokes by hand. Spoon into 12 large muffin cups that are sprayed with Pam or lined. Sprinkle with almonds and bake at 400° for 18 to 24 minutes or until golden brown and tested with toothpick for doneness.
Mix all ingredients together. Pour in tube pan. Bake at 350 degrees for 60 to 65 minutes.
Break the cauliflower into small flowerets and cook or steam in unsalted water until just tender, 10 to 12 minutes; or cook frozen cauliflower according to directions on the package. Drain. Combine and heat oil, thyme, vinegar and garlic in a large pan or skillet over moderate heat for 5 minutes. Add drained cauliflower; sprinkle with pepper and stir gently. Simmer until hot. Sprinkle with parsley before serving. Serves 4.
Let frozen bread thaw and raise. Punch down and roll out very thin, no bubbles. Meanwhile, cook sausage of your choice, breaking into small pieces and onion (diced). Drain well. Mix Cheddar cheese with sausage. Spread over loaf. Roll up jelly roll fashion and pinch together so it stays. Bake in 350° oven until brown. Brush top of roll with butter and a little garlic before baking. Let partially cool before cutting. Slice thin. Need to use large cookie sheet. Good for card parties, etc.
Melt butter; pour it in the flour, baking soda and salt. Pour into greased pan (butter bottom of pan). Bake 20 minutes at 350°. Cool.
Mix together all ingredients and pour over serving sized pieces of steak which have been browned. Sprinkle with 2 tablespoons flour. Bake covered in 350° oven for 2 hours. Easy and delicious!
Soak raisins in boiling water for 15 minutes, then drain well. Dust with flour and set aside. Cream together sugar and shortening. Add eggs, water and vanilla. Add flour and baking powder. Add a few drops of coloring to make the mixture pink. Fold in raisins. Pour the batter into greased floured pans.
Soak beans overnight (water to cover). Boil beans until they are soft with the salt and butter (remove garlic). Put beans in a baking dish with the remaining water. Sprinkle with brown sugar; cover top with strips of bacon. Bake in slow oven at 300° for 30 minutes.
Mix together dry mustard and vinegar and let stand overnight in nonmetal container. Add remaining ingredients. Cook in nonmetal double boiler until thick, about the consistency of honey. Store in refrigerator.
Mix chicken, soups, onion, green chilies and water chestnuts together. Fry tortillas, 3 seconds per side, in hot oil.
Boil chicken until done. Remove from broth. Add celery, onion, garlic, salt and pepper to broth. Debone chicken; cut into pieces and return to broth. Tear flour tortillas into pieces and drop into chicken and broth while cooking.
Combine meat, egg, bread crumbs and 1 cup salsa. Pat into a 9 x 5 x 3-inch loaf pan. Bake in preheated 400° oven for 45 minutes. Spoon remaining salsa over loaf. Continue baking for 15 minutes. Serves 6.
Melt margarine in 13 x 9-inch pan. Sprinkle crumbs over margarine. Pour Eagle Brand milk over crumbs. Top with chocolate chips, nuts and coconut. Press down gently.
Mix gingerbread mix according to directions. Bake in a 9-inch spring-form pan; cool. Split in half crosswise with thread. Place bottom half on cake plate. Whip cream with vanilla and sugar. Spread the bottom layer with half of whipped cream. Arrange banana slices around outside edge and fill center with 3/4 cup pineapple. Put second layer; spread with rest of whipped cream. Sprinkle nuts around outside edge and fill center with rest of pineapple. Chill.
Cut roast into 1 1/2 to 2-inch cubes, trimming and discarding visible fat. In brown paper or plastic bag, combine flour, garlic, salt (if desired) and pepper; add meat and shake to coat evenly. In heavy Dutch oven over medium-high heat, heat oil. In batches, brown cubed beef on all sides. As browned, remove meat and set aside. Remove and discard all but 2 tablespoons pan drippings. Add mushrooms and onions; saute about 5 minutes. Stir in wine, broth and herbs. Return meat to pot; bring to boil. Reduce heat to low; cover and simmer until meat is fork-tender, about 2 hours. Stir in peas. Delicious served with wide egg noodles or rice; sprinkle with parsley. Makes 8 servings.
Make sauce from rhubarb and sugar. Add jello and refrigerate. Keeps for a long time. It is really good.
Add shells gradually to 6 qt. boiling water, salted. Cook until tender but firm. Drain; rinse with cold water. Drain again. Place on a towel-lined plate to cool. Combine crabmeat, shrimp, cheese, mayo, celery and onion in a medium bowl. If the mixture is too dry, add more mayo. Spoon mixture into cooled shells. Cover and refrigerate.
Peel and slice onions into thirds. Saute for 25 minutes in butter. Cut Swiss cheese into cubes. Add cheese, mushroom soup and soy sauce to onions. Put into casserole dish. Slice French bread thick; cut in halves. Arrange on top of onions and sauce. Bake at 350° for 1/2 hour. Serves 6.
Mix milk and pudding; blend in softened ice cream. Pour into crust; spread on whipped topping. Refrigerate. Sprinkle crushed Heath bar on top before serving. Pies can be frozen.
Cook the noodles according to the package directions; drain. Meanwhile, in a soup pot, cook the sausage over medium-high heat for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage; drain. Add the noodles and the remaining ingredients; mix well. Reduce the heat to medium-low and cook for 6 to 8 minutes, or until heated through and the cheese is melted. Serve immediately.
Put margarine on bottom of heavy saucepan. Cover with sliced yams; top with brown sugar. Cover pan and bring ingredients to a slow boil. Reduce heat to simmer until yams are soft. Great for holiday dinners.
Mix ingredients together and blend well. Pour ingredients in greased baking pan. Place in 400° oven and bake approximately 20 minutes. Remove from oven and enjoy.
Mix milk, egg, honey and vanilla in blender until frothy. Add banana and unthawed strawberries. Mix until thick.
Cream the sugar, butter and eggs. Heat applesauce. Flour raisins and nuts in some of the flour before adding to cake. Bake in a 350° oven. This makes 2 large layers or 1 large Bundt cake.
Cook beef in skillet until browned. Pour off fat. Stir in tomato soup, corn, picante sauce, cumin, basil and garlic. Heat to a boil. Cover and cook over low heat 5 minutes. Mix cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture. Serves 4.
Cook chicken, pork, beef and potatoes. Combine everything in large pot and simmer for 8 hours.
Mix mayonnaise, cheese, chopped onion and milk. Spread on party rye slices. Place under broiler until light gold in color. Serve.
Trim fat from steak; cut into serving size pieces. Pound flour into both sides of steak. Heat fat in skillet; brown steak on both sides. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Place a single layer in baking dish. Cover with onion slices.
Preheat oven to 400°. Spread uncooked ground beef in a 9 x 13-inch pan. Cut onion. Place on hamburger. Mix soups; spread on onion. Place Tater Tots on top. Bake for 45 minutes to 1 hour.
Cream sugar and Crisco with electric mixer. Now add eggs one at a time. You are to beat well after each egg (mix well). Add flour, milk, salt, vanilla, coloring and baking powder. Bake 1 hour and 10 minutes at 325°. Bake in cake pan. Remove from pan immediately.
Beat egg and sugar; add oil, soda, cinnamon, salt and baking powder. Add flour, carrot, pecan and raisins;	put pineapple with the juice. Bake at 375° to 400° for 1 hour.
Combine all ingredients. Add meat. Marinate overnight in refrigerator. Arrange beef strips on racks in dehydrator. Dry on high for six to eight hours. May arrange beef on foil covered oven racks. Bake with oven door ajar at 200° for six or eight hours or until dry. Store in tightly covered container. This recipe will serve 6 people.
Cream shortening and sugar; add beaten eggs, continue beating until creamy. Crumble the mincemeat and mix until mincemeat is dissolved. Add soda and salt; mix well. Add flour; mix well. Add pecans. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen (3-inch) cookies.
Cook noodles and drain. Brown meat, stir in tomato sauce, salt, pepper and garlic salt.	Simmer	5 minutes. Combine sour cream, cottage cheese and chopped green onions. Layer noodles, then meat mixture, then cheese mixture twice. Top with shredded cheese. Bake at 350° for 20 to 25 minutes. Serves 8.
Mix sugar and water in large pan. Bring to a boil and add milk. Boil over low heat until mixture will form a firm ball when tested in cold water. Stir mixture constantly to prevent burning. Remove from heat and add chocolate. Beat until thick and creamy. Pour into buttered pan or dish to cool.
Mix together butter, sugar, egg and cocoa. Sift flour and baking powder. Add vanilla. Grease 8 x 8-inch or 9 x 9-inch pan. Bake at 350° for 25 minutes.
Heat butter. Saute scallops; remove from pan. Add wine, broth and lemon juice. Reduce to 1/2, then add parsley, dill and scallions. Simmer 1 minute. Add scallops; serve over cooked linguine. Pass the grated cheese.
Place in a microwave-safe container the beef and onion; cover with waxed paper. Microwave on High for 4 to 6 minutes; drain fat. Place meat mixture in 2-quart casserole. Add soup, catsup, Worcestershire sauce and pepper. Microcook on High for 3 to 5 minutes; stir twice. Serve on bread or buns of your choice.
Cream sugar and butter; add flour, eggs, milk and vanilla. Pour into unbaked pie shell. Preheat oven at 450°, then bake at 350° for 35 minutes.
Combine ingredients for crust and press into a 9 x 13-inch pan. Bake in a 350° oven for 5 minutes. Let crust cool.
Add 1/2 cup evaporated milk to the prepared cake mix. Pour half of the mixture into a 9 x 13-inch pan and bake for 10 to 15 minutes at 350°. Microwave the package of caramels and the remainder of the milk in a small dish. Pour over the baked cake; sprinkle with chocolate chips and nuts. Pour remaining batter over all and bake 10 to 15 minutes. No icing needed.
Reserve 1/3 cup of the Blue cheese. In small mixer bowl, blend remaining Blue cheese and cream cheese on low speed. Beat in mayonnaise and cream on medium speed until creamy. Stir in reserved Blue cheese. Cover; refrigerate at least 3 hours.
Cut roast into small pieces. Put all ingredients into crock-pot; cook all day or overnight. After cooking for 3 hours, add 8 ounces of tomato sauce.
Place all ingredients in roaster for 6 to 7 hours at 325° covered. You may also use a crock-pot on low for 5 to 6 hours.
Saute ground chuck, onions and green peppers over high heat until light brown. Add water and seasonings in a large Dutch oven. Boil the macaroni for 6 minutes, then add to the pot and simmer for 2 hours. Serve with crackers or cornbread and a green salad.
Preheat oven to 450°. Squeeze the insides out of sausage and brown. Simmer tomato sauce, tomato paste, Italian seasoning and garlic while preparing rest. Make dough mix and let rise. Cut mushrooms, olives and onions. Make 8-inch rounds with the dough. Put meat, sauce, vegetables and cheese on 1 side of round. Fold over and press edges together. Bake until golden brown.
Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Add vanilla; stir. Immediately pour into baked pie shell.
Cut each hot dog crosswise into 5 or 6 pieces. Place a small saucepan on low heat and add jelly, chili sauce, mustard and onion. Stir until jelly melts. Put hot dogs in hot sauce and simmer approximately 1 hour. Serve warm. Makes 50 to 60 servings.
Combine potatoes, onion, seasoning packs, salt and pepper in large stock pot. Fill the pot 2/3 full with water. Cook on top of stove on medium-high until potatoes are nearly done. Add live Blue crabs; cover and allow to boil for about 15 minutes. Cut off heat and allow pot to steep for 15 minutes. Serves up to 8 people.
Melt white chocolate and chocolate chips. Add peanuts. Drop by the teaspoonfuls onto wax paper or aluminum foil. Let harden, then refrigerate.
Dissolve jello in boiling water. Cool, then add the 7-Up. Let set until slightly thickened. Add the pineapple, bananas and marshmallows. Let this set overnight in refrigerator.
Combine cake mix, one egg and margarine. Press into 15 x 10 x 1-inch baking pan. Combine cream cheese, powdered sugar, lemon extract and 3 eggs. Beat well. Pour over dough layer. Bake at 325° for 50 minutes. Cool overnight. Yields 4 dozen.
Melt butter in heavy saucepan. Add flour, stirring until well blended. Gradually add milk and cook over low heat until thickened.	Add salt and pepper.
Mix together and put in a greased 9 x 13-inch baking dish. Bake 1 hour at 350°. Serves 8.
Combine sugar, cornstarch, cinnamon and nutmeg. Mix with rhubarb and strawberries. Put in a 9-inch crust. Cover with top crust. Cut slits in crust to let steam escape. Bake at 425° for 40 to 45 minutes.
Crush graham crackers. Put milk in top of double boiler; add marshmallows and heat until marshmallows are melted. Drain cherries; cut in halves and add all the fruit and nuts to the crushed crackers. Pour the milk and marshmallow mixture over the cracker mixture. This is really an icebox cake but I baked mine one hour in a slow oven (250°) as it gives the nut meats a toasted flavor. Be sure to mix well and bake in a greased, paper lined loaf pan.
Cook macaroni following label directions; drain well. Cool. Combine macaroni, ham, green peppers and onion in large bowl. Add mayonnaise, salt and pepper; toss to mix. Chill well. Just before serving, halve 1 cup cherry tomatoes. Add to salad. Toss lightly to mix.
Cut sirloin or round steak into 2 x 3/4 x 3/8-inch strips, cutting across the grain. It is best to put meat in the freezer until firm before cutting. Brown meat in large skillet in butter. Add onion. Cook until limp. Stir in gravy, red wine and tomato paste. Season with salt and pepper. Cover and simmer for 10 to 20 minutes or until meat is tender. Remove from heat and let stand for 10 minutes. Slowly stir in sour cream. Serve over hot noodles.
Beat cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour in crust and chill 3 hours or until set. Top with cherry pie filling.
Let cream cheese sit out until softened (room temperature). In a medium size bowl, combine all ingredients. Using a mixer, mix until creamy (it will have lumps from the mushrooms). Chill in the refrigerator for 1 hour. Good as vegetable or chip dip.
Heat oven to 350°. In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk. Mix well. Lightly spoon flour into measuring cup and level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla. Mix well. Shape 1 tablespoonful (use measuring spoon) of dough around each candy Kiss, covering completely. Place 1-inch apart on ungreased cookie sheets. Bake at 350° for 6 to 8 minutes. Cookies will be soft and appear shiny, but become firm as they cool. Do not overbake. Remove from cookie sheets; cool. In small saucepan, combine white baking bar and oil. Cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container. Yield: 5 dozen cookies.
Crush cookies (save some to sprinkle on top). Mix remaining ingredients well with softened ice cream. Fold in Cool Whip. Pour into 9 x 13-inch pan. Freeze overnight. Sprinkle crushed cookies on top. Cut in squares and serve. May top each one with Cool Whip and a cherry.
Put cheese through meat grinder. Combine with mustard, Worcestershire sauce, eggs, salt and pepper. Spread on bread slices and scatter diced bacon on top of spread. Bake on cookie sheet at 350° for 20 minutes or until browned on under side. Cut in halves or quarters, as desired and serve hot. Yields 13 or more servings.
Fry bacon until crisp. Drain. Crumble and return to same pan. Add chili sauce and mix until warm. Cut boiled eggs in half and spoon small amount of sauce on top of each egg. Serve warm or cold.
Pour the boiling water over the bran cereal, margarine and sugar. Stir and cool. Add the remaining ingredients. Mix and store in refrigerator in covered container until ready to bake.
Brown and scramble sausage. Butter a 9 x 13-inch pan. Line bottom with trimmed bread slices. Spoon sausage over bread. Sprinkle with grated onion and cheese. Combine eggs, milk and seasonings in blender. Pour over casserole. Bake at 350° for 30 to 45 minutes.
Brown meat in the oil in a Dutch oven. Add the next six ingredients, plus 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender (approximately 2 hours). Add cornstarch to 1/4 cup water. Add to beef. Stir and cook until thick and bubbly. Serve over noodles.
Gather 6 to 10 beans in bundles; wrap 1/2 piece of bacon around center of each bundle. Place bundles in baking dish. Sprinkle bundles with garlic salt. Pour melted butter over bundles. Sprinkle with brown sugar. Bake at 350° for 15 to 20 minutes or until bacon is done. Makes 6 servings.
Scald milk in double boiler. Add sugar, salt and cocoa; blend well and cook until thick, stirring constantly. Pour a small amount over egg yolks, stirring constantly, then add to chocolate mixture. Cook until thick. Add butter and vanilla. Place into baked pie shell. Cover with meringue and brown.
Mix egg, sugar and vanilla in medium size bowl. Add milk and blend until smooth. Slowly add flour and baking powder until smooth. Dip half slices of bread in batter. Deep-fry in at least 2 inches of oil at 375° until brown on both sides. Serve as you would pancakes or French toast.
Melt butter in a skillet. Add onion and rice and brown. Pour into a big casserole dish. Add soup and bouillon. Bake at 375° until done. Cook for 45 minutes to an hour.
Beat eggs. Add milk and bread crumbs to soften. Add all other ingredients, except asparagus, to the bread mixture and mix well. Fold asparagus into bread mixture. Bake in a greased 1 1/2 to 2-quart casserole dish at 325° for 35 minutes, covered. Uncover and bake 15 minutes longer until casserole begins to brown.
Cook macaroni until done, drain. Saute hamburger, add all ingredients. Stir. Bake for 20 minutes at 375°.
Preheat oven to 400°. Mix all ingredients in a bowl and stir just until flour is moistened. Batter should be lumpy. Spread evenly in a loaf pan sprayed with nonfat cooking spray. Bake 35 minutes or until golden brown. Serves 8.
Beat sugar and eggs until fluffy. Melt margarine and chocolate over low heat. Cool. Stir in sugar and egg mixture. Mix well. Add vanilla. Put into an unbaked pie shell. Bake at 325° for 35 minutes.
Wash prawns, slit down back with scissors and remove sandy vein, set aside. Scrub and beard mussels, discard any that aren't firmly closed. Put in pot with little water, steam for about 10 minutes. Discard any which have not opened, set aside. Saute scallops in olive oil for 10-15 minutes, set aside.
Stir together water, crushed pineapple and jello. Bring to a boil and boil 10 minutes. Chill until firm.
Beat eggs well. Stir in sour cream. Add syrup, vanilla and salt. Mix sugar with cornstarch and add to rest of ingredients. Stir in pecans. Put in uncooked pie shell and cook at 350° until crust is brown, about 35 minutes.
In saucepan, cook onion and green pepper in butter until tender. Blend in flour. Cook, stirring until smooth. Remove from heat. Gradually stir in broth and milk. Cook, stirring until thickened. Add remaining ingredients. Heat; stir often. Serve over toast. Makes 3 cups.
Combine all the ingredients and cook on medium heat for 1 hour, until all vegetables are done.
In a large bowl, mix pumpkin, eggs, milk, sugar and spices. Pour into greased 9 x 13-inch pan. Sprinkle dry cake mix over top of pumpkin mixture. Dribble melted margarine over cake mix. Sprinkle nuts on top. Bake at 300° for 1 hour and 20 minutes. Serve with whipped cream.
1) Place onion, potatoes, water and salt in a large saucepan. Bring to a boil; cover and simmer until the potatoes are tender. Remove from heat; add spinach and garlic cloves and set aside.
Seed peppers and chop coarsely. Place half of chopped peppers and 3/4 cups vinegar in container of electric blender. Process on high speed until smooth. Put remainder in (peppers and sugar). Put pureed peppers, red pepper, sugar and salt in a large Dutch oven. Bring to a boil. Add pectin. Cook, stirring often. Cook 30 minutes or until it sheets from metal spoon. Pour in jelly jar. Pour 1/2 inch of paraffin. Cover with metal lids. Makes 6 pint jars. Can tint red or green.
Cream together butter and Crisco. Add sugar and eggs, one at a time. Sift all dry ingredients together. Add vanilla. Add milk to creamed mixture. Bake in 9 or 10-inch tube pan at 325° for about 1 hour and 20 minutes or until toothpick inserted comes out clean.
Melt chocolate chips, butter and peanut butter together on low heat. Add marshmallows and nuts. Stir until some of marshmallows have melted. Pour into a buttered dish. Let cool and cut into pieces.
Preheat oven to 350°. Cream shortening. Gradually beat in sugar. Add eggs and pumpkin. Mix well. Sift flour, baking powder, salt and spices together. Add to pumpkin mixture; mix well. Add nuts. Drop by teaspoonful onto a greased cookie sheet. Bake about 15 minutes or until firm to touch. Makes about 4 dozen.
Mix all ingredients and bake in unbaked pie shell at 350° for 50 minutes.
Thaw dough overnight. Roll out dough on lightly floured board to 8-inches by 22 inches. Place slices of pepperoni over dough. Put 1/2 inch chunks of cheese on top of pepperoni.