HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place apples in 8-inch pan (microwave-safe).	Combine sugar, flour and cinnamon and sprinkle over apples. Combine remaining ingredients and mix until crumbly. Place on top of apples. Microwave on High 2 1/2 minutes. Turn dish 1/4 turn and cook 2 1/2 minutes more. Turn dish 1/4 turn and cook 2 1/2 minutes more. Check to see if apples are tender. Cooking time may vary with ovens.
Brown ground beef in skillet, stirring until crumbly; drain. Remove to bowl, saute onion in butter in skillet. Remove to bowl. Add undrained mushrooms to pan drippings. Simmer for 12 minutes. Add ground beef and onions; mix well. Simmer, covered, for 5 minutes. Stir in sour cream, Worcestershire sauce, salt and pepper. Cook for 3 to 5 minutes or until heated through. Serve over hot noodles.
Sprinkle 1/4 cup sugar and spices over peaches. Toss to mix. Place in a 1 1/2-quart casserole. Mix 3/4 cup sugar, flour and egg to a crumb-like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350° for 30 minutes or until top is slightly brown and crusty. Serve hot or cold with ice cream or whipped cream. Serves 6 to 8.
Boil chicken until soft. Once cool blend chiles, bread crumbs and chocolate in food processor Set aside.
Fry bacon. Remove from pan. Saute onion in grease. Add tomato paste, water, salt, sugar and pepper. Cook, uncovered, slowly (about 10 minutes) until mixture measures 2 cups then add it to rice in top section of steamer. Add the 1/2 cup additional grease, steam for 1/2 hour, then add bacon, crumbled and stir with a fork. Cook 30 to 45 minutes longer. Serves 6 to 8 people.
Boil squash and onion in water until done and drain. Very little water is needed; squash makes water. Season with butter, salt and pepper. Pour over cheese. Mix together eggs, soup and peppers. Pour over cheese and squash. Bake in 350° oven for 30 minutes or until bubbly.
Mix and put in a square dish. Save 1/4 cup crumbs for top.
Mash pinto beans. Cream margarine. Add eggs to margarine, one at a time, beating well. Blend in mashed beans. Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts and vanilla.
Preheat oven to 400°. In small bowl, combine flour, salt and baking soda. In large bowl, cream butter and shortening. Gradually add sugar, beating until light and fluffy. Beat in vanilla and egg. Add dry ingredients to butter mixture; beat until smooth. Blend in milk. Drop dough by teaspoonfuls, 2 inches apart, onto greased cookie sheets. Flatten with bottom of greased glass that has been dipped into sugar. Bake for 12 minutes, or until edges are lightly browned. Cool on wire racks. Makes about 5 1/2 dozen cookies.
Saute the onions and celery until onion is browned. Mix these with bread crumbs, spices, garlic and margarine. Add the eggs and mix thoroughly. Stuff the rabbits with this stuffing and sew them up. Roast on a rack in a roasting pan at 350° for 1 1/2 hours or until tender.
Make lemon pie filling, divide in half and while hot fold in chopped white chocolate and softened cream cheese. Pour into pie shell and pour the other half of lemon filling on top. Chill, ice with Cool Whip. Garnish with chopped pecans.
Place peas in boiling water. Cook 20 minutes on medium heat. Remove from stove and drain. Add other ingredients and chill. Serve plain or stuff in Pita Bread.
Place bread in a greased 2 qt. baking dish. Combine water and brown sugar and pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50 - 60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.
Place chicken pieces on cookie sheet. Mix together all other ingredients. Bake chicken at 350° for 1 hour and 15 minutes, basting with the sauce every 15 minutes. Serve with rice.
Pare eggplant and cut into 1/4-inch thick slices. Sprinkle with salt and pepper. Dredge both sides with flour. Saute slowly in 3 tablespoons cooking oil, turning to brown each side.
Mix all ingredients and marinate chicken overnight. Bake at 350° for 1 hour.
Mix all ingredients and spoon into a muffin pan sprayed with Pam. Bake at 350° for 25 to 30 minutes. Makes 12 muffins.
Grease and flour 2 (9-inch) round baking pans. In large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake at 350° for 45 minutes or until tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove, cool. Fill and frost with 2 cups whipped cream. (Bundt pan can also be used)
Make 6 small incisions in the piece of round of beef and insert half a clove of garlic in each one. In an ovenproof casserole, place the piece of ham rind; add the beef and sprinkle lightly with salt, pepper, nutmeg and cinnamon. Add a bouquet garni, cloves, bacon, shallots, onions and carrots. Add brandy, red wine, beef stock and enough water almost to cover the meat with liquid. Put a piece of heavy parchment paper over the casserole and tie it tightly around the rim. Put the lid on the casserole and cook in a 250° oven for about 6 hours. To serve, remove the beef to a deep platter; surround it with the vegetables and pour the juices over it, first skimming from them as much fat as possible. Serves 6.
Line pan with all but 2 rolls. Layer the ham. Add cheese. Beat eggs real well. Spoon over top of the cheese. Cut remaining rolls into strips and crisscross over top of cheese. Bake at 350° for 25 to 30 minutes. Sausage may be used instead of the ham.
Melt butter and pour into oblong pan. Stir in flour and pat out in bottom. Bake 5 to 7 minutes at 350° or until light brown. Let crust cool. Mix cream cheese and sugar in bowl. Put on top of cooled crust. This is one layer. Mix pudding and milk until thick and pour over cream cheese mixture. Top with Cool Whip and refrigerate for 2 hours.
Brown hamburger meat; drain. Add drained Veg-All. Stir in cream of chicken soup. Put in casserole dish. Quarter cheese slices into pizza like pieces and top meat mixture. Place biscuits on top and bake in oven until biscuits are brown.
Mix all the ingredients. Makes 2 pies. Bake at 350° for 1 hour.
Line large strainer with coffee filter or cheesecloth. Place strainer over large bowl or pan. Put plain nonfat yogurt in strainer; set aside in refrigerator to drain overnight. The following morning, you will have a solid cream cheese in the strainer.
Mix until well blended; pour into shell. Bake in a preheated oven, at 350°, about 50 minutes or until a knife blade comes out clean.
Scald milk. Beat eggs until light. Add sugar gradually. Beat until light again. Add to milk and cook until foam leaves the top. COOL. Whip cream. Add when cool, also salt and vanilla. Put in ice cream freezer. Makes 4 gallons.
Combine dry ingredients. Cut with pastry blender to resemble corn meal. Set aside. In a bowl, beat honey with egg. Stir in dry ingredients. Gradually add enough bouillon to make a stiff dough. Remove dough to lightly wheat floured surface and knead until smooth and pliable. Roll to 1/8 to 1/4-inch thickness. Cut and bake on cookie sheet in oven at 325° for about 25 minutes or until lightly browned.
First Layer: Melt butter; blend in 1 cup flour and pecans. Pat in a 9 x 13-inch pan. Bake at 375° for 10 minutes.
Brown chops on both sides in skillet. Top each chop with a slice of onion. Combine remaining ingredients; pour over chops. Cover and simmer for 45 to 60 minutes, checking occasionally to make sure that chops do not stick. To serve, arrange chops on platter and pour sauce over top. Makes 6 servings.
In an 8-inch pan, stir cake mix and cocoa with rubber spatula until well blended. Briskly stir in egg, vanilla and ice water until well blended. Scrape down sides of pan. Bake according to directions. This has 190 calories. Sprinkle with powdered sugar.
Combine flour, pecans and margarine; mix and pat in bottom of baking dish. Bake 15 minutes at 350° and then cool.
Cook and stir chicken in hot oil in large skillet until browned. Add soup, broccoli, water and wine. Bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese and cover until cheese is slightly melted. Makes 4 servings. (Recipe may be doubled.)
In 3-quart casserole, place margarine and onions; cover. Microwave on High 18 to 20 minutes or until tender, stirring 2 times. Add consomme, hot water, Worcestershire sauce and pepper. Re-cover; microwave on High 8 to 9 minutes or until boiling. Divide soup among 4 individual soup bowls. Top each with 2 slices of French bread. Sprinkle 2 tablespoons Swiss cheese and 1 teaspoon Parmesan cheese over bread in each bowl. Arrange in circle in oven and microwave on Medium-high for 5 1/2 to 6 1/2 minutes or until cheese melts.
Rinse and drain beans in large bowl. Add other ingredients and mix well. Chill for one hour. Serve with Tortilla chips.
Drain cherries. Mix fruit and heat. Mix flour, sugar, pineapple juice and hot fruit. Cook until thick. Add dry jello. Cool. Add bananas, nuts and coloring. Top with Dream Whip or whipped cream. Makes 2 pies. Use graham cracker crumb pie crust.
Dissolve Jell-O in boiling water; let cool. Add drained pineapple and chopped celery. In another bowl, whip cream cheese until creamy; add marshmallows and mix all together with pineapple mixture and maraschino cherries and walnuts. Fold in Cool Whip. Refrigerate.
Mix all ingredients together. Bake in well-greased sheet cake pan, 8 1/2 x 13, at 350° for 40 to 45 minutes.
Mix together and bake in two 8 or 9-inch or one 9 x 13-inch pan which are greased and floured at 325° for 20 to 30 minutes. Cool. Slice horizontally for torte effect, if you want that look.
Remove giblets from center cavity and neck cavity. Wash turkey in cold water and dry inside and out. Drain. Salt both cavities, but not the outside. Place onion and celery in both cavities. Bend wing tips under back. Place turkey on a rack, breast side up, and coat with shortening. Rack with turkey on it should be in a large roasting pan with lid or an aluminum (disposable) one. I use the disposable pans and I put 2 together so that the pan won't buckle when lifted. Wrap foil around legs. Cover turkey with a foil tent. Roast in a preheated 325° oven for 6 1/2 to 7 1/2 hours. Remove turkey from oven and brush with glaze of melted jelly. Place turkey on silver tray and garnish with parsley, pickled peaches, crab apples, cocktail corn or steamed asparagus. Serves 18.
Simmer hamburger, onions and celery for 1 hour. Put this and all remaining ingredients into crock-pot for 4 hours on low.
Cook peppers 5 minutes in salt water and drain; set aside. Brown meat and onions in lard. Add tomatoes, rice, Worcestershire sauce, salt and pepper to taste. Cover and simmer until rice is almost tender (5 minutes). Add cheese. Stuff peppers and stand upright in 10 x 6-inch baking dish. Bake, uncovered, in 350° oven for 25 minutes or until hot. Sprinkle with more cheese.
Roll out bread dough. Layer meat and cheese; sprinkle with oregano. Bring sides to center and pinch together. Pinch ends tightly, also. Spread oil on baking sheet. Place Stromboli on sheet. Bake at 375° for 30 minutes.
Saute garlic in olive oil. Add all the vegetables and cook until done. Add wine and clams. Heat and serve over pasta.
Spread potatoes evenly in a lightly greased baking dish. Spread evenly with sour cream. Sprinkle with bacon and green onions. Sprinkle on cheese. Bake at 300° for 30 minutes, or until cheese is bubbly. Serve at once. Serves 6.
Combine tomatoes and onion. Add salt, sugar, vinegar and hot sauce. Yields 4 servings.
Heat 2 tablespoons salad oil in a large skillet. Brown beef, a few pieces at a time. Brown quickly and remove from pan. Add 2 tablespoons salad oil and onions. Brown well. Stir in remaining ingredients, except bread. Mix with beef in skillet and bring to a boil. Place in 2 to 2 1/2-quart casserole. Cover and bake at 325° until beef is tender.
Combine all ingredients except bread crumbs. Place mixture in 13x9 pan. Take 1 cup bread crumbs and add small amounts of butter just to moisten. Sprinkle bread crumbs on mixture.
Stir all ingredients together in a large bowl, except brown sugar and chopped pecans. Pour into greased pan. Sprinkle the brown sugar and chopped pecans on top. Bake at 350° for 40 minutes.
Mix well and pour into greased iron skillet or muffin pans. Bake at 325° for 40 minutes. Bread is very moist.
Place potatoes, carrots and onion in kettle. Cover with water and cook until soft. Season to taste and add milk, bacon and potato flakes to thicken it. Makes 8 large servings.
Combine sugar, flour, cinnamon and nutmeg (for juicy pie, omit flour). Add sugar mixture to the sliced apples, toss to coat fruit. Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter. Adjust top crust, seal and flute edge. Sprinkle with sugar on top if desired. Cover edge of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil, bake for 20 to 25 minutes more or until crust is golden. Cool or serve warm with ice cream.
Mix together. Use regular crust or graham cracker crust. Makes 2 pies or a 9 x 13-inch pan.
Bake cake mix as directed. Let cool. Crumble half the cake into small pieces and place in bottom of punch bowl. Mix pudding with 4 cups milk. Pour 1/2 of pudding over cake in bowl. Add 1 can pie filling (smooth over). Add 1 can pineapple and layer of 1 1/2 cups bananas. Repeat. Crumble cake, add pudding over cake, add pie filling	(smooth over), 1 can pineapple and layer of 1 1/2 cups bananas. Top with Cool Whip, cherries and pecans. Chill.
Mix and pour in center of melted margarine. Put fruit in center of pan. Bake at 400° for 25 minutes.
Brown hamburger. Add brick chili. Then add spices, juice, tomato soup, vinegar, catsup, onions and peppers. Simmer several hours.
Heat milk, water, oil, sugar and garlic salt to lukewarm. Add dry yeast to 2 cups flour in mixer bowl. Pour liquid mixture over dry ingredients and beat until smooth. Add eggs and beat. Add grated Cheddar cheese. Add 1 1/2 cups flour with spoon. Makes a thick dough.
Put cucumbers, onions, salt, and peppers in large pan and cover with lots of ice cubes. Let stand 3 hours. Drain well; do not rinse. Mix the rest of the ingredients and place over medium heat and cook until cucumbers get yellow. Put into jars while hot.
Mix; press into 8 x 12-inch pan. Bake 12 minutes at 350°. Cool.
Combine oats and buttermilk in large bowl. Let stand 1 hour. Add brown sugar and egg; mix well. Combine flour, soda, baking powder, cinnamon and cloves. Add to oat mixture. Stir in oil and 1/2 cup raisins (optional). Spoon into greased muffin pans. Bake at 400° for 20 minutes. Makes about 1 1/2 dozen.
Boil liquids. Add squash; boil 1 minute. Put in hot jars and cover with liquid.
Mix meat, rice, egg, 1/2 cup tomato juice, onion and seasoning. Form into 1 to 1 1/2-inch balls. Put into large skillet with lid.
Mix all together. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Add all ingredients together and mix thoroughly. Fry a patty or two and sample it. Increase ingredients, if necessary.
Combine the first three ingredients and simmer for 5 minutes in a small pan. Combine all ingredients and place in a baking dish. Top with shredded Cheddar cheese and Parmesan cheese. Sprinkle with paprika.
Melt butter in heavy pot. Add milk and blend. Add sugar, stirring constantly and bring to boil. Boil for 6 minutes. Remove from heat. Add morsels and heat until melted. Add Marshmallow Creme and continue heating until well mixed. Add nuts and vanilla. Pour into greased dish. Yields 4 pounds.
Prepare 1 flavor jello as package directions; pour in bowl and let congeal. Dissolve 1/2 pack of yellow jello in 1/4 cup boiling water. Dissolve marshmallows in other 1/4 cup boiling water. Mix cream cheese (softened) and mayonnaise; mix with yellow jello and dissolved marshmallows. Pour this mixture over first flavor; let congeal. When set, prepare other flavor of jello according to package directions. Pour over second layer and let set until firm. Before serving, spread Cool Whip on top.
Heat oven to 400°. Mix together cornstarch and cold water. Heat fruit with syrup in saucepan until hot. Add cornstarch and water mixture and stir into fruit. Bring to a boil and boil for 1 minute, stirring the while. Pour into ungreased 2-quart casserole and dot with the 1 tablespoon butter. Mix remaining ingredients with fork until soft dough forms. Drop dough by spoonfuls onto hot fruit. Bake about 20 minutes. Serve with cream or ice cream.
Boil rice with chicken bouillon cubes; drain off 9/10 of water, then put in peanuts, then put in cranberry sauce. Eat cold or hot.
Melt syrup, sugar, butter and salt slowly. Gradually add to eggs. Add vanilla slowly. Put pecans in unbaked pie shell. Pour egg mixture over pecans. Bake at 350° for 45 minutes. A family favorite.
Grease and flour your pan before you bake. Cream together oleo and sugar. Add eggs and vanilla; add pumpkin. Sift dry ingredients together and add to mixture. Pour in tube pan and bake in oven at 350° for 1 hour and 15 minutes. Cool before icing.
In a small bowl, combine tomato sauce, brown sugar and mustard. Set aside. In a large mixing bowl, combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in pan. Pour remaining tomato sauce over top of meat. Cook, uncovered, at 350° for 1 hour.
Mix water, sugar and cornstarch. Bring to a boil and boil approximately 3 minutes or until clear. Stir in Jell-O; let cool. Place strawberries in baked pie shell. Pour mixture in pie shell. Chill. Serve with Cool Whip.
Place chicken in 2 1/2-quart baking dish. Combine other ingredients. Mix well and pour over chicken. Bake in uncovered dish for 1 hour and 45 minutes.
Beat butter until very soft, then beat in cheeses and egg yolks. Gradually mix in cream. Heat chicken broth, water and wine to boiling. Add pasta, broken into 1/2-inch lengths. Boil gently 8 minutes.
Mix sugar and cornstarch in saucepan. Add beaten egg yolks and milk. Cook over medium heat, stirring constantly, until thick. Remove from heat; add margarine and vanilla. Beat until smooth and add coconut. Pour into baked pie crust; top with meringue and sprinkle with coconut. Bake at 400° for 8 or 10 minutes or until meringue is lightly brown.
Drain pineapple and save 6 tablespoons juice. Mix pineapple and remaining juice, sugar and flour. Add cheese and margarine. Stir well. Bake 20 minutes at 325°. Crumble Ritz crackers and add the 6 tablespoons of juice. Mix well and put on top of casserole. Bake 20 minutes at 325°.
Mix pudding and pineapple together good. Add Cool Whip and mix. Add marshmallows and mix. Chill.
Lightly flour, salt and pepper meat. Brown in fry pan with grease. Remove meat. Add enough flour to absorb grease in pan. Let brown, stir. Add can of soup and 1 can water to pan. Stir to make gravy. Add Lipton soup; stir well. Place meat back in pan. Add salt to taste and pepper. Cook 10 to 15 minutes; stir to prevent sticking. Add peeled, cubed potatoes, carrots and celery. Cover and simmer until meat is tender, stirring. Simmer 2 to 2 1/2 hours, longer - better. May use crock-pot
Dissolve sugar and yeast in lukewarm water in a cup until mixture foams up. Heat milk to lukewarm and add butter. Stir until melted and then add eggs. Mix well; add yeast mixture. Combine with flour mixture thoroughly; knead well. Form into a round mold and place in a greased bowl. Cover with a towel and set in a warm place to rise for 1 hour. Roll out about 1/4-inch thick, spread with nut filling. Roll up, folding ends under. Place in a well-greased baking pan and brush top with beaten mixture of 1 egg yolk and 1 teaspoon milk. Cover and let rise for 1 hour in warm place. Bake at 350° for about 45 minutes.
Prick duck all over with a fork. Place them in a steamer with an inch of water; simmer for 50 to 60 minutes. Remove; cool duck. (Can be done the day before barbecue.) Cut duck into serving size pieces. In a food processor, combine all ingredients and puree. Marinate the duck pieces in puree for 1 hour. Barbecue duck by placing a drip pan in center of barbecue and placing hot coals around it. Place duck in center over drip pan, put lid on barbecue and cook until skin is brown and duck is done to taste.
In a large bowl, stir together flour, whole wheat four, sugar, cinnamon, ginger and nutmeg. With a pastry blender or fork, cut until it resembles coarse meal. Set aside 2/3 cup.
Combine powdered sugar and butter in a large mixing bowl and beat with electric mixer until smooth. Stir in peanut butter and cereal, mixing with hands if needed. Shape dough into balls. Chill.
Put oleo in baking dish and melt until hot. Mix all ingredients together and pour in baking dish. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for 25 to 30 minutes longer.
Heat oil in a heavy medium sauce pan over medium heat. Add onion, celery and carrot and saute, stirring occasionally, 3 minutes. Add broth and water. Cover and bring to boil. Cook over medium heat 5 minutes. Add garlic and pasta and cook, uncovered, over medium-high heat, stirring occasionally, 5-8 minutes.
Save nicest berries out whole. Mash up ripest berries and mix with sugar and cornstarch. Bring to a boil and cook until clear (about 5 minutes). Stir constantly. Add red food coloring and butter. Stir in whole berries and pour into cooled pie crust. Chill overnight. Top with whipped cream.
Boil potatoes in jacket. Peel and cube (small) while still very warm. Mix onion salad mix with salad oil, vinegar and water. Pour over warm potatoes. Add salt, pepper and celery seed. Mix.
In food processor, process cheese and add melted margarine. Transfer to bowl and add flour, salt and pepper. Mix well. Chill. Roll out and cut biscuits. Put pecan half on top and bake at 400° for 10 minutes.
Cream the cream cheese and add the pineapple, Cool Whip and sugar. Cut the cookies in half. Fill and let stand in refrigerator 8 hours. (If desired, pineapple may be substituted with a small package of frozen/thawed strawberries.)
Trim pork chops. Cut slits in chops almost to the bone to form pockets. In a saucepan, cook the onion and bell pepper in the margarine until tender. Mix in the rest of the ingredients. Spoon 1/4 of the stuffing into each pork chop. Secure the pockets with wooden toothpicks. Bake at 375° for 45 minutes or until done.
Preheat oven to 350°. Spread pineapple in 2-quart casserole. Mix sugar, flour and cheese and sprinkle over pineapple. Put crushed Ritz crackers on top. Pour melted butter over casserole. Bake 30 minutes.
Boil chicken and debone. Boil spaghetti in chicken broth. Saute onion, celery, bell pepper and a little garlic in butter. In saucepan melt together cheese, soup and Ro-Tel tomatoes. Mix all ingredients together and bake about 30 minutes at 350°.
Saute beef in skillet with onion, garlic and green pepper until beef is light brown and onion is tender. Stir in tomato sauce, catsup, sugar, oregano, salt and pepper. Cover and simmer 10 minutes. Spoon off excess fat. Remove from heat. Add cream cheese and Parmesan cheese. Heat and stir until cheese is melted. Serve warm with tortilla chips or Fritos. Serves 10 to 12.
In a large bowl, mash 2 bananas until soft. Add butter, sugar, eggs, and vanilla and beat.
Cook macaroni in water until done; drain. Add other ingredients and stir until well distributed.
Brown hamburger and onion in large, heavy stainless steel pot until meat is no longer pink and onion is clear. Add to meat mixture and stir the pearl barley, ground black pepper, garlic granules and thyme. Add stewed tomatoes, sugar, carrots, butter beans or green lima beans, Great Northern beans or green beans, frozen corn, potatoes and chicken broth. When these ingredients are cooked until tender, add frozen peas and noodles or pasta.
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in V8 juice, soup mix, contents of noodle seasoning packet and mixed vegetables. Bring to a boil. Reduce heat; simmer uncovered until vegetables are tender. Return to a boil; stir in noodles. Cook 3 minutes or until noodles are tender.