HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, warm applesauce. Add margarine; let melt. When hot, stir in soda; stir until foamy. Stir well and mix into dry ingredients. Mix with wooden spoon. Add nuts or dates, if you like. Grease tube pan and pour mixture into it. Bake at 350° to 375° for 3/4 to 1 hour.
Cream margarine, sugar and vanilla. Blend in flour. Spread dough in bottom of 9-inch spring-form pan. Combine cream cheese and sugar. Mix well. Add eggs and vanilla. Mix and pour over pastry. Combine sugar and cinnamon. Toss apples in mixture and spoon apples over cream cheese layer. Sprinkle with nuts. Bake at 450° for 10 minutes. Reduce heat to 400°. Bake 25 minutes. Cool before removing from pan.
In a saucepan combine sugar, flour or cornstarch and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer; remove from heat. Stir small amount of hot mixture into 3 slightly beaten egg yolks. Immediately remove from heat; add butter and vanilla. Pour into a baked and cooled 9-inch pie shell. Add coconut (I mix it in).
In 3-quart soup pot, saut onion, celery, carrots and cabbage in olive oil about 10 minutes, stirring often. Add garlic, zucchini and mushrooms and saut 10 more minutes. Add chicken broth, tomato juice and parsley flakes. Bring to a boil. Cover and simmer 1 hour. Add spinach, salt, pepper and lemon juice. Simmer 15 minutes. Serve and enjoy. Makes 6 cups.
Cook lasagna noodles as directed on box. Brown beef in Dutch oven or heavy skillet. Add salt, garlic and pepper. Cook slowly, uncovered, 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix. Cover and simmer 30 minutes.
Cream butter, sugar and eggs. Add remaining ingredients in order. Drop on greased cookie sheet by the teaspoon. Bake for 12 to 15 minutes at 350°. Dredge cherries and pineapple in flour before combining with other ingredients. A delightful holiday cookie.
Mix together all ingredients. Sprinkle with Parmesan cheese. Bake, covered, 1 hour. Uncover; bake 1/2 hour more at 350°. (For lower fat, substitute 2 cups plain yogurt, not vanilla, for the sour cream. For variety, substitute cream of mushroom soup and/or cream of celery soup for 1 or 2 cans of potato soup.
Salt and pepper chops. Brown well on all sides in oil in a large skillet. Remove chops. Discard all but 2 tablespoons pan drippings. Remove casing from sausage and brown lightly. Crumble meat in skillet. Mix in onion and mushrooms. Cook, stirring until onions and sausage brown lightly. Mix in garlic. Return pork chops to pan. Spoon sausage mixture over them. Pour in broth and tomato sauce. Sprinkle with herbs. Boil. Cover. Reduce heat. Simmer until pork chops are tender, 35 to 40 minutes. Serve chops with sauce spooned over.
Note: Do not use electric mixer when making this recipe and do not overbake. You will also need foil (midget-size) baking cups.
Marinate chicken in dressing for approximately 30 minutes. Lay chicken in ungreased baking dish. Lay onion and pepper on chicken pieces and bake at 350° for 45 minutes. Serves 6 to 8.
Slice the cake once, Pour 1/2 cup orange juice over the cut sides and poke with a fork. Let stand while mixing: 3 cups sour cream, 4 tablespoons, orange juice, 6 tablespoons sifted powdered Sugar. Spread on the cut side, replace top and cover all. Sprinkle 1 tablespoon grated orange rind over all. Put into freezer and remove 15 to 20 minutes before serving.
Remove membranes from grapefruit. Dissolve gelatin in cold water. Add 3/4 cup boiling water and sugar. Mix well. Add pineapple juice. Mix in grapefruit sections and nuts. Pour into baking dish sprayed with nonstick cooking spray. Refrigerate until set.
Mix grape juice and ginger ale. Serve chilled. This makes a wonderful party punch...always a hit!
Cook whole beets until tender. If baby beets, leave whole, otherwise slice, then cover with the sauce.
Mix in a small saucepan: Brown Sugar, Cornstarch, & Salt. Stir in: Crushed Pineapple with Syrup, Lemon Juice, and Prepared Mustard. Cook over medium heat, stirring constantly for 1 minute. 30 minutes before the Ham is done, remove from the oven, pour off drippings. Score the Ham, dot with whole Cloves and brush on the Glaze. Ham is to be baked at 350 until done.
Brown hamburger until well done. Drain. Add manwich. Cook until boiling. Add chopped Jalapeno pepper to taste. This dip is better when the flavor and hotness of the Jalapeno is evident. Serve with Nacho chips or Frito Scoops corn chips.
In a large saucepan combine first six ingredients. Bring to a boil; reduce heat. Cover and simmer 6 to 8 minutes or until okra is tender, stirring occasionally. (Do not overcook okra.) Stir in pepper sauce. Place 1/4 cup rice in four individual soup bowls. Ladle equal amount of soup into each bowl. Serve immediately. Makes 4 servings.
Mix as any other cake. Start with a cold oven and bake 1 hour and 15 minutes or until done at 350°.
In 3 teaspoons bacon fat, cook onion, celery and green pepper until very soft. Add potatoes and barely enough water to cover. Add salt. Cook until potatoes are tender. Add clams with liquid, mushroom soup, milk and marjoram. Simmer. Crumble bacon and sprinkle over chowder when served. Makes approximately 4 1/2 quarts.
Skin and debone chicken. Dip in bread crumbs and Parmesan cheese. Brown at 350° in an electric skillet in margarine for 3 minutes each side, until brown. Lay sliced pepper on top.
Combine first 5 ingredients in large bowl. Mix vinegar and sugar together. Add Miracle Whip. Stir together. Pour over broccoli mixture. Toss to coat. Chill for several hours or overnight before serving.
Grease and flour two 9-inch layer pans or a 13 x 9-inch oblong pan.
Mix cracker crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes.
Place all ingredients in crock-pot. Cover; cook on low for 8 to 10 hours, or high for 3 to 4 hours. Serve warm.
Brown hamburger, onion, garlic, chili powder, salt and pepper. Add tomato paste and recommended water and simmer over low heat. Stir occasionally. Cover tightly. Cook for 20 to 30 minutes. Put on a good hot dog!
Mix baby food, oil, sugar, eggs and chopped nuts. Mix ingredients together until mixed well. Add flour, baking soda and cinnamon to above ingredients. Mix well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 375° for 35 to 45 minutes.
Cut chicken in bite size pieces. Cut up hard-boiled eggs; set aside. Beat soup until smooth. Add mayonnaise; mix well. Add other ingredients. Pour into casserole and sprinkle with crushed potato chips. Bake at 350° for 30 minutes. Serve over Chinese noodles. Serves 8.
Cook noodles until tender. Brown hamburger. Add salt, pepper, garlic salt and tomato sauce. Remove from heat.
Thoroughly cream shortening, sugars and vanilla. Add thoroughly beaten eggs. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Form into tiny balls and place in ungreased pan. Press with back of fork to make crisscross. Dough may also be cut out if desired. Bake 10 minutes at 375°. (I bake mine at 350°, you have to watch them very closely.)
In bowl, stir eggs, syrup, sugar, chocolate, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake at 350° for 50 to 60 minutes. Cool before cutting.
If too thin, add tomato paste or more beans. If too thick, add tomato sauce.
Boil water with salt, then add spaghetti. Lower flame and mix frequently (so it does not stick together). When soft, pour in strainer and rinse with cold water.
Make a layer of half the beef, about 1/2-inch thick in bottom of greased baking pan. Cover meat with stuffing mixture. Cover with remaining ground beef. Combine mushroom soup and onion soup mix and spread over top of meat. Bake, uncovered, 1 hour at 325°.
Mix pudding, milk and food coloring. Let set for 4 to 5 minutes. Fold in sour cream, Eagle Brand milk and Cool Whip.
Cream sugar and butter. Add other ingredients. Roll into fingers and bake on greased cookie sheet at 250° until bottom is brown or 30 minutes. Roll in powdered sugar.
Cream butter with sugar. Add eggs, one at a time, and beat. Add milk and wafers. Blend in coconut and vanilla. Pour into tube pan. Bake at 350° for 1 hour.
Arrange drained, sliced peaches in 10-inch square baking pan. Pour on lemon juice. Spread brown sugar over peaches. Sprinkle on cinnamon.
Dip each slice of chicken into flour, then egg. Fry in hot peanut oil; brown on both sides. Remove from pan and put on paper to drain.
Cut bacon into thirds. Wrap each sausage with a third of a slice of bacon and secure with a toothpick. Place in a baking dish in a single layer. Sprinkle with brown sugar. Bake for 35 to 45 minutes at 375°. Serve warm. Makes about 48.
Saute onions in oil until golden brown. Add remaining ingredients. Mix well and use as sauce with favorite toppings. Makes enough for 2 to 4 pizzas, depending on how much sauce you prefer.
Combine first 5 ingredients in a large bowl. Let stand about 30 minutes to allow flavors to blend. Add remaining ingredients and toss gently. Chill. Yields 10 to 12 servings.
In microwave, bake potatoes for 10 minutes on High. Let cool. Peel and slice 1/4-inch thick; reserve. Prepare sauce: In a 2-cup measure, whisk together the soup and milk. Stir in the pepper and thyme. Microwave, uncovered, on High 2 minutes or until slightly hot and starting to bubble, stirring once. Slice the franks; place half the slices in bottom of a 2-quart casserole. Add the peas, potatoes and 1/2 cup sauce. Top with 3 tablespoons crumbled potato chips or corn flakes. Microwave, uncovered, on High for 6 minutes. Serves 4.
Mix all ingredients except Kisses. Roll into balls. Place on lightly greased cookie sheet. Place unwrapped Kiss in center of ball. Bake at 350° for 12 minutes.
In a large bowl, mix the flour, sugar, salt and undissolved yeast. Combine rest of ingredients. Heat until warm. Gradually add to dry ingredients and beat 2 minutes. Add 1 cup flour. Beat on high 2 minutes. Stir in enough flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turning in grease. Cover. Let rise in a warm place. Let rise until dough has at least doubled in size. Divide dough and place in separate bread pans. Bake at 400° for 30 minutes.
Soften cream cheese and mix with Cool Whip. Spoon into pie shell and chill 1 hour. Add blueberries. Best if fruit is chilled. May use any type of fruit filling.
Mix ingredients and beat until smooth. Freeze in ice cube trays or special popsicle containers.
Combine all ingredients except parsley in a large stockpot. Bring to boil, reduce heat and simmer 20 minutes, or until vegetables are tender. Remove 3 cups of vegetables and broth and puree in blender or the work bowl of a food processor fitted with a metal blade. Return puree to pot, add parsley and reheat. Serve hot. Serves 9; 1 cup per serving.
Mix together sugar, oil and eggs. Add baking powder, salt and flour. Put half of the batter in greased pan. Spread pie filling on top. Thin the remaining cake batter with milk. Pour on top of filling. Sprinkle with cinnamon plus sugar mixture. Bake 35 to 40 minutes at 350°.
Preheat oven to 325°. Melt over hot water the chocolate bars; stir until smooth. Remove from heat; cool 5 minutes. In small bowl, beat eggs and salt at high speed until thickened, 3 minutes. Add brown sugar and beat at high speed until thick, about 5 minutes. Beat in cooled chocolate and vanilla until smooth. Drop onto greased pan. Bake 8 to 10 minutes; cool.
Combine cream cheese and Cheddar cheese, mixing at medium speed on an electric mixer until well blended. Add all remaining ingredients except nuts. Mix well. Chill several hours. Shape into ball and roll into nuts. Serve with crackers.
Drop ears of corn into boiling water; boil 5 minutes; remove. Dip in cold water. Cut from cob and measure 10 cups. Combine corn with remaining ingredients. Boil 15 minutes. Pack in hot jars to within 1/2-inch from top of jar. Seal tightly. Process in boiling water bath 15 minutes. Yields 5 to 6 pints.
Mix last 4 ingredients. Layer a 9x12 dish with cooked chicken, then cooked broccoli. Pour soup mixture over layers. Cover with grated cheddar cheese and 1 cup bread crumbs. Dot with margarine.
Mix cottage cheese, gelatin and Cool Whip in a bowl. Fold in sliced strawberries. Chill. Makes 4 servings.
Mix first 6 ingredients together with spoon. Cook broccoli with stems until just slightly firm. Microwave boneless, skinless chicken. Grease bottom of casserole dish. Layer broccoli, then chicken. Pour mixture on top. Sprinkle with Cheddar cheese. Cover with foil and bake at 350° for 20 minutes. Serve with rice. (May make up and refrigerate overnight, then bake until heated through.)
Mix together dry ingredients; add to the corn and melted butter. Beat well. Drop by spoonful into deep fat for frying. Drain on paper towels. Serve hot.
Cream together butter and sugar. Add eggs and flour, mixing before adding buttermilk, nutmeg and vanilla. Pour into the unbaked pie shell and bake at 350° for 45 minutes. These pies will freeze well.
Mix all ingredients until well blended. Pour into a greased and floured heavy-duty (cast-iron) frying skillet. Bake for 1 hour in oven preheated to 350°.
Soften cream cheese. Add mayo and mix. Add rest of ingredients and refrigerate. Will thicken. Serve with raw vegetables or crackers.
Cook sugar, milk and butter to soft ball stage at 236°. Remove from heat; add chocolate chips, Marshmallow Creme, vanilla and nuts. Beat until chocolate is melted and blended. Pour into 13 x 9 x 2-inch pan. Cool.
Brown meat and drain. Add tomato paste and 1 can of water. Simmer 15 minutes. Butter 3-quart casserole dish. Cut up cabbage in bottom layer. Add ground beef mixture for second layer. Add rice as third layer. Add tomatoes. Bake for 1 hour at 350°. Remove cover; turn off oven and let set awhile. Top with cheese.
Generously grease a 13 x 9-inch baking pan. Cook sausage until brown; drain well. Arrange bread to make a "crust" on bottom of pan. Spoon sausage over bread; sprinkle with cheese. Combine eggs and half and half to salt. Mix well. Pour over cheese. Cover casserole with plastic wrap. Refrigerate overnight.
Mix ingredients together in a saucepan. Stir until smooth texture. Bring to a boil and boil for 1 minute. The mixture will resemble mashed potatoes. Pour out and allow to cool. When mixture is cool, it can be kneaded and food color may be added, if desired. You are ready to mold, shape or roll and cut with cookie cutters. After shapes are dry, they can be painted. Clay may be stored in refrigerator in airtight container and then warmed to room temperature or used immediately.
Quarter squash the longway and cut into 2-inch lengths. Parboil until slightly underdone. Mix soup and sour cream. Grate Longhorn cheese. Slice onion. Alternate layers: squash, onion, soup mixture and cheese. Bake at 350° for 30 minutes or more.
Combine bananas and fruit juice concentrate in blender until smooth. Combine banana mixture, pineapple juice, water and sugar in mixing bowl. Mix well. Pour into freezer containers or mold and freeze. Thaw until mushy. Add carbonated beverage. Yields 6 quarts.
Mix cream cheese and sugar together. Mix in 3/4 of the Cool Whip. Put in crust and chill for 1 hour. Top with cherry pie filling.
Chill condensed milk. Dissolve Jell-O in hot water and let stand until cool. Beat condensed milk until thick. Add sugar and fold into Jell-O. Line pan with crushed pineapple. Pour Jell-O mixture over pineapple and top with graham cracker or vanilla wafer crumbs.
Boil water for pasta. In large pan, mix clams, garlic, hot pepper flakes, parsley, white wine and oil. Bring to boil, then simmer until clams shells open. Drain pasta, then toss with clams. Serve immediately. Sprinkle with bread crumbs, if desired. Serves 2 to 4.
With electric mixer, mix margarine and peanut butter. Add powdered sugar. Stir in crumbs and knead mixture until well blended. Press mixture in a 9-inch square pan. Sprinkle chocolate chips over peanut butter mixture. Melt chips by placing in a 350° oven for about 2 minutes, then spread chocolate evenly.
Boil sugar, butter and corn syrup in pan for 5 minutes, stirring constantly. Stir in remaining ingredients. Pour mixture over corn. Spread on cookie sheet and place in 300° oven for 15 minutes. Stir and return to oven for 5 to 10 minutes. Cool.
Combine sugar, cornstarch and salt in pan. Stir in water. Bring to a boil and cook. Stir constantly until thick (3 to 5 minutes). Remove from heat. Stir in small amount of hot mixture into egg yolks, then return egg mixture into pan. Bring to boil and cook 1 minute. Stir constantly. Remove from heat. Add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm. Pour into baked pie shell.
Mix everything together, except apples and nuts (do not use mixer). Add apples and nuts. Spread in a 9 x 13-inch baking pan. Bake at 350° for 45 minutes.
Cook beans until tender. Drain. Rinse with cold water and let drain. Dice green onions and celery. Add rest of ingredients. Marinate overnight.
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake in 325° oven for 45 minutes. Makes 1 (9-inch) pie.
Use juice from pineapple and apricots to make 1 3/4 cups. Cook pudding and juice until thick and clear. Cut up the fruit and add the cooled pudding. Refrigerate.
Wipe zucchini with damp cloth and cut off top. Slice zucchini and parboil it. Take slices and place each piece in 13 x 9-inch pan. Add melted butter to each slice; sprinkle generously each slice with Parmesan cheese. Sprinkle with seasoned salt. Bake in 350° oven until a little brown.
Combine broccoli, rice, soup and 1/2 cup onions in 2-quart casserole. Cover with plastic wrap; vent. Microwave on High for 8 to 10 minutes or until hot. Microwave cheese spread according to label directions. Stir cheese spread into broccoli mixture. Top with remaining onions. Microwave 2 minutes or until thoroughly heated.
Remove crescent roll dough from container carefully. Do not separate, leave in a rectangular shape. Spread with mustard, then thin slices of ham; top the ham with thin slices of Swiss cheese. Roll up (jelly roll fashion) from the longest side of rectangle. Slice crossways into about 3/4 inch slices. Place on cookie sheet sprayed with vegetable spray. Bake at 350° until done. Can be stored in refrigerator and reheated in microwave if any left over.
Mix a little of the string bean juice with the soup to make it a little more juicy. Mix with string beans and pour into buttered casserole. Bake at 350° for half an hour. Spread French fried onion rings over top and broil just until they begin to sizzle. Watch closely so they don't burn.
Mix together first 7 ingredients. Lightly cover bottom of 13 x 9 x 2-inch pan with shredded cabbage. Add a layer of meat mixture. Proceed with layers, ending with a light layer of cabbage. Mix last ingredients together. Cover cabbage and meat layers with this mixture. Bake approximately 1 hour at 350° or until cabbage is tender.
Cook pork chops on one side, then turn. Place an onion next to the pork chop, then a teaspoon of ketchup and then a slice of lemon. Cook until done. Best to do in an aluminum pan on the grill or in a pan in the oven.
Combine the apple juice, cornstarch, cinnamon and sweetener. Set aside. Fill crust of pie shell with apples. Pour juice mixture over all. Dot top with margarine. Place crust on top. Cut slits. Bake at 375° for 35 minutes. Increase oven temperature to 400°. Bake 15 to 20 minutes longer.
Bake cake as per instructions on box in a baking dish. Mix the sugar and pineapple with juice and boil 3 minutes. Punch holes in hot cake and pour this mixture over the cake while it's hot. Now beat powdered sugar, cream cheese and oleo. (Add pecans.) Spread on cake while it is still warm.
Cube bread; put in pot. Add tomatoes, sugar and pepper. Heat to boiling, stirring occasionally to prevent sticking. Let boil a little while, a minute is enough. Remove from stove and add oleo. Stir and serve.
Mix flour, sugar and baking powder. Beat egg, milk and oil with fork. Make well in flour; pour in milk mixture. Stir with fork until ingredients are moist but lumpy. Add blueberries. Spoon batter into greased muffin tins (or use cupcake cups). Sprinkle with sugar. Bake at 350° until golden. Makes 12 large muffins.
Place asparagus in bottom of buttered casserole dish; cover with chicken. Combine mayonnaise, soup, lemon juice and curry powder and pour over chicken. Sprinkle top with cheese and bread crumbs. Bake at 350° for 25 minutes.
Brown pork chops; place in shallow pan. Mix bread crumbs, onion, margarine, water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water. Pour over chops. Bake at 350° for 1 hour.
In a large, oval baking pan with tight cover, cut a piece of heavy duty foil (shiny side out) and line pan with it, allowing enough to fold back over meat. Place brisket (fat side up) in pan and cover with barbecue sauce and water. Arrange foil snugly over brisket and bake for 4 hours at 350° without peeking. Remove from oven.
Combine condensed milk and lemon juice. Beat until thick. Add whipped cream and chill 10 minutes. Add 1 1/2 cups strawberries to mixture. Pour into pie shell and garnish with remaining strawberries. Chill 1 hour before serving.
Brown meat. Combine remaining ingredients, except sauerkraut. Mix well and pour over ribs. Bake at 350° for 1 hour, covered, basting 2 or 3 times. Add sauerkraut and continue at 350°, covered, for 1/2 hour. Cook, uncovered, for an additional 15 minutes. (Total cooking time is 1 3/4 hours.) Great with baked potatoes.
Bring the first 4 ingredients to a boil for 1 minute. Add vegetables to the hot liquid. Add the oil. Heat just until vegetables are hot; remove from heat. Let cool; store in a covered dish. Will keep for weeks.
Add garlic to melted margarine. Combine corn flakes, flour and Hi Ho's. Dip cut, washed, salted chicken into margarine mixture, then into corn flakes mixture. Place in ungreased baking dish. Bake uncovered at 350° for 1 hour. Serves 5.
In large saucepan over high heat, bring water to a boil. Add nuts and bring to a boil. Cook 1 minute. Rinse nuts under running hot water; drain. In large bowl with rubber spatula, gently stir warm nuts with sugar until dissolved. Heat oil in a deep frypan until 350°. Add 1/2 the nuts and stir until light brown. Strain or cool on cookie sheet. Sprinkle with salt to taste. Cook remaining nuts the same. Cover tightly. Will keep well, 6 to 8 weeks.
Saut the onion and carrots in the oil. Add the water and chicken bouillon cubes until cubes are dissolved (about 15 minutes). Add the noodles. Cook until noodles are tender.
Melt caramels with 1/3 cup milk over low heat until smooth. Combine remaining milk, cake mix and margarine; mix well. Press half of it into bottom of 13 x 9-inch greased pan. Bake at 350° for 6 minutes. Sprinkle with 1 cup walnuts and chocolate pieces over crust and top with caramel mixture, spreading to edges. Top with teaspoons of remaining cake mix and press into caramel mixture. Sprinkle rest of nuts. Press lightly. Bake at 350° for 20 minutes; cool and cut into bars. Makes 2 dozen.
Stuff birds with grapes. Tie legs together. Place in 500° oven until brown. Mix mushrooms, sherry and soup; spread over birds. Cover and bake approximately 2 hours at 325°.
Mix margarine and sugar well. Add eggs separately, beating well after each. Add coconut and pineapple. Mix well. Pour into pie shell and cook at 350° until brown.
Mix Tang and juice from fruit and vanilla pudding. Cook until thick and smooth. Pour over fruit and chill. Add sliced bananas before serving.
Mash sweet potatoes, sugar and pineapple together. Take large marshmallows, put potato mixture around it using your hands and roll in coconut. Place in buttered dish. Continue until mixture is used up. Bake at 325° for about 20 minutes.
Cut steak into 1/2 x 2-inch strips and sprinkle with salt and pepper. Place in slow cooker with onions, celery, tomato juice, Worcestershire, garlic powder, wine, dry mustard and sugar. Cook on high setting for 30 minutes. Add green pepper and mushrooms. Cook on low setting 6 to 8 hours. This recipe can be modified for stove top cooking.