HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare apples and slice thin. Combine sugar, flour, spices and salt. Mix with apples. Line pie plate with pastry. Fill with Apple mixture. Dot with butter. Adjust top crust. Bake at 400° for 50 or so min.
Cook 1 hour. When done, add 1/8 cup soy sauce. You may also add tuna or shrimp.
Slice cucumbers 1/8-inch thick. Dissolve lime in water in a glass, stone or stainless steel container. Add cucumbers, being sure that cucumbers are covered with liquid. Let stand 24 hours. Rinse well, let stand 3 hours in clear water and drain. Mix vinegar, sugar, cloves and salt. Pour over cucumbers and let stand overnight. Bring to boil, and boil 35 minutes. Fill sterilized jars to 1/2-inch of top. Seal, boil jars in hot water bath for 5 minutes. Chill pickles before serving.
Mix all ingredients and roll into small balls. Place the balls on an ungreased baking dish and bake for 15 minutes at 350°.
Thaw potatoes for 1 hour. Combine other ingredients in a large bowl until well mixed. Add potatoes. Turn mixture into a 13 x 9 x 2-inch greased pan. Bake at 350° for 1 hour.
This is a crock-pot recipe, but could be adapted for stove top or oven.
Combine all ingredients (mixture will be soft) and shape into walnut size balls. Place in a single layer on wax paper lined cookie sheets and freeze until solid. Store in freezer bags until ready to use.
Blend cream cheese and sour cream. Spread on large pizza pan. Sprinkle picante sauce, lettuce, cheese, tomato and olives on top. Serve with corn chips. (Teenagers love this!)
Flour tops and salt and pepper them to taste. Add a little milk to bake them in. Lightly mix together crumbs, sage, celery, salt, pepper and butter and sandwich this between chops. Lay in baking dish or skillet. Sprinkle with flour on the top chop and pour milk over tops to about 1/2-inch but don't cover chops. Cover and bake in moderately slow oven (325°) for about 2 hours, uncovering to brown tops the last few minutes.
In small bowl, combine graham cracker crumbs, 1 tablespoon sugar and butter. Press about 1 tablespoon crumb mixture onto bottom of 6 lined microwave-proof muffin tins.
Coat an 8 x 8-inch baking dish with nonstick cooking spray. In a large bowl, mix the flour, corn meal, baking powder, chili powder and oregano. Stir in the corn and scallions.
Place garlic and hot pepper in bottom of hot clean pint jars. Fill with tiny okra pods. Add onion, dill seed and celery seed on top of filled jars. Bring vinegar, water and salt to boil. Simmer 5 minutes. Pour boiling hot mixture over okra and seal immediately with hot boiled seals and rings. Do not open for 8 weeks. Chill before serving.
Beat margarine and sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla; mix well.
Melt oleo in heavy saucepan over low heat. Add flour, sugar and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thickened and bubbly. Remove mixture from heat and stir in corn. Beat eggs well. Add to mixture, stirring constantly. Pour into a buttered 1 1/2 quart casserole dish. Bake at 350° for 1 hour. Yields 6 servings.
Beat cake mix, oil and eggs well. Add the undrained oranges. Stir well. Bake at 350° for 25 to 30 minutes. Cool.
Combine jello and boiling water. Stir well. Add remaining ingredients and chill.
Combine all ingredients, including liquids in cans, in 9 x 13-inch pan. Top with shredded cheese and bake for 1 1/2 hours at 325°. Serves 15. Can be prepared a day ahead but reduce cooking time.
Melt margarine in large casserole dish. Mix flour, 1 cup sugar and milk well. Cover margarine with this mixture evenly. Put peaches with juice and 1/2 cup of sugar on top of this. Bake at 350° for 35 to 40 minutes.
Melt margarine in oblong baking dish. Arrange chicken pieces in dish and pour rice over chicken. Mix all soups together. Pour evenly over rice. Bake at 350° for 1 hour.
Mix all ingredients together. Pour into graham cracker crust. Garnish with strawberries. Chill.
Combine butter, garlic salt, salt and oregano in small saucepan. Stir over low heat until butter melts. Pour over popcorn, mixing well. Spread in shallow pan or cookie sheet and sprinkle cheese over all.
Cook apples and put through a colander to make apple pulp. Place 10 cups of pulp in crock-pot with remaining ingredients. Turn on high and cover. Stir occasionally. As butter cooks down, add remaining pulp. (If pot is large enough, put in all the pulp at the start.) Turn temperature to low and allow to cook overnight.
Place cucumbers and 1 pint salt in 3 quarts boiling water. Let stand 1 week. Drain; cover with boiling water and let stand 24 hours. Drain. Add alum; cover with boiling water and let stand 24 hours. Add celery seed, vinegar, dill and 3 cups sugar and let stand without heating for 24 hours. Keep this syrup when draining. Add 2 cups sugar and let stand 24 hours. Drain syrup; bring to boil, add 3 cups sugar and let stand 24 hours. Drain syrup; bring to boil, add 4 cups sugar and let stand 24 hours. Bring to boil and can. Add the cucumbers to each step.
Combine all ingredients in a saucepan. Cook over medium heat until cheese melts, stirring often. To serve, transfer dip to a chafing dish. Serve warm with tortilla chips. Makes approximately 6 cups.
Wash and drain one head cauliflower and one bunch broccoli. Cut into small pieces. Add 16 oz. can drained tiny peas and one cup grated Cheddar cheese.
Cook bacon in a large skillet; remove. Reserve drippings in skillet. Crumble bacon and set aside. Saute onion in drippings until tender. Drain onion; discard drippings. Return onion to skillet. Add peas and last 5 ingredients. Cook over low heat 8 to 10 minutes. Spoon into serving dish and crumble bacon over top.
Combine all ingredients. Pour into pie crusts and cook at 400° for 20 to 30 minutes approximately.
Coarsely slice cabbage. Place in a 9 x 13-inch baking dish. Slightly brown meat with onions; salt and pepper to taste. Pour over cabbage. In a bowl mix together rice, sugar, tomatoes and catsup. Pour over meat and cabbage. Do not stir. Bake at 350° for 1 hour. Serves 6 to 8.
Cook in skillet, brown beef cubes, salt and pepper. Put cans of soup, right from can, no water. Stir in 1/2 sour cream. Simmer. Cook noodles. Serve sauce over noodles.
Cream together butter, shortening and sugar until light and fluffy. Beat together eggs, lemon juice and milk; add to butter mixture. Mix flour, baking powder and salt, then add to mixture. Stir in poppy seed and lemon rind. Pour batter 2/3 full into 12 greased muffin cups (about 26 mini-muffins). Bake at 350° for 20 minutes (10 to 15 for mini-muffins). Cool.
Mix ingredients well by hand. Pour into a 9-inch uncooked pie shell. Bake for 45 minutes at 325°. May take 1 hour to cook.
Melt butter and cheese over low heat. Remove from heat. Add crab and sprinkling of garlic powder. Stir. Place in freezer for about 15 minutes. When spreadable, spread over English muffin halves. Cut into quarters. Place on large cookie sheet and freeze, uncovered. Once frozen, place in bags and keep frozen until ready to use. Bake at 350° for 15 to 20 minutes or until golden and bubbly.
Combine all dry ingredients in large mixing bowl, stir together. Add the eggs and mix well. One at a time, add the other ingredients, mixing well after each. Pour into cake pan and bake in preheated oven at 350° for 1 hour.
Cut and squeeze lemons. Remove seeds but leave some of the pulp. You should have about 3 cups of juice. Pour juice into a gallon-sized glass beverage container. Heat 1 cup water to boiling. Add sugar and stir until sugar dissolves. Add to lemon juice and add enough water to make full gallon. Stir well. Place in freezer and check after about 3 hours. Stir to keep lemonade from freezing solid. Stir often to form a slush, scraping ice from sides of jar.
Saute onion, celery and pepper in butter. Stir in flour. Gradually blend in chicken broth, salt, pepper, curry and Worcestershire sauce. Cook until sauce is thick. Stir occasionally. Add chicken. Serve over rice with condiments of coconut and peanuts. May cut recipe in half or freeze half and serve 4.
Cream butter and sugar; add eggs. Make a paste of cocoa and food coloring. Add to mixture. Fold flour, vanilla, buttermilk and salt into mixture. Mix vinegar and soda together and fold into batter. Beat as you would any other cake. Bake at 350° in two 9-inch round pans for 30 to 35 minutes (or as a sheet cake).
Double this recipe except use only 1 bag of mini chips. Mix together the butter, brown sugar, sugar and eggs. Add the vanilla, soda and flour. Mix well. Add the chips. Mix well. Put mini muffin papers in mini muffin pans. Scoop about 1/2 teaspoon of dough and put in each paper. Bake about 9 to 11 minutes. While baking, open Reese's peanut butter cups so you can insert them inside of cookie as soon as they come out of the oven. Doubled recipe makes about 120 cookies. Let cool. Bake at 375°.
Beat together eggs, milk, salt and mustard. Cook sausage and drain well. Place bread, cheese and sausage in a 9 x 13-inch casserole. Pour milk and egg mixture over ingredients. Refrigerate until next day, then bake at 350° for 45 minutes and serve.
Preheat oven to 375°. In a small bowl, combine sugar, cinnamon and almond extract. In another small bowl, combine margarine and vanilla.
Place chicken pieces in baking dish and cook at 350° until almost done. Add soup and water chestnuts, then sprinkle on cheese and onion rings last. Return to oven and cook until all the mixture bubbles.
Separate eggs. Cream butter or margarine and sugar together. Add egg yolks, one at a time. Sift flour, salt and baking soda together. Add dry ingredients alternating with the milk and extracts. Fold in stiffly beaten egg whites. Bake in greased tube pan at 350° for 50 minutes.
Preheat oven to 325°. Combine margarine and sugar. Beat until smooth. Add eggs, 1 at a time, beating well after each. Then add flour and milk, starting with flour and ending with flour. Add vanilla and cocoa. Beat until smooth. Pour batter into lined and greased tube pan. Bake for approximately 1 hour and 15 minutes.
Combine over hot, not boiling, water, chocolate mint morsels and sweetened condensed milk. Stir until smooth.
Partially cook bacon; cut in 1/2. Wrap around row of scallops, chicken livers or bite-size franks. Broil until bacon is crispy. Serve with toothpicks.
Scald milk and stir in sugar, salt and margarine. Soften yeast in water. Add milk mixture, eggs and 2 cups flour. Beat until smooth. Add enough flour to make a soft dough. Knead 5 minutes. Let rise 30 minutes. Punch down. Shape rolls onto greased pan. Cover. Let rise 30 minutes. Bake at 400° for 10 to 15 minutes.
Combine cabbage, onion and sugar; let stand 1 hour. Mix remaining ingredients; bring to a boil. Pour over cabbage mixture. Cool. Will keep several days in the refrigerator.
Mix. Pour into greased and floured tube or bundt cake pan. Bake at 350° for 35 to 45 minutes. Let cool completely.
Peel, core and slice thin the apples into a bowl. Mix juice, cornstarch and cinnamon and pour over sliced apples. Mix and pour into unbaked pie shell and dot with butter. Bake at 350° for 45 minutes.
Cook 7 minutes until thick. Bake in a 9-inch pie plate in an unbaked shell with topping at 425° for 10 minutes. Lower oven to 350°. Cook another 35 minutes.
Melt margarine; add sugar and curry and stir to dissolve. Drain fruits and place in a 9 x 13-inch casserole dish. Pour sugar mixture over. Bake at 350° for 30 to 45 minutes. Serve warm. Serves 8 to 10.
Add all ingredients in a nonstick skillet. Heat until bubbly. Add carrots and simmer until tender-crisp (about 5 minutes for frozen carrots).
Saute shrimp and onion in margarine; heat for 3 to 5 minutes. Sprinkle salt, pepper and flour over shrimp mixture. Stir in sour cream. Cook 8 to 10 minutes. Do not boil. Serve over rice.
In a heavy, at least 4-quart soup kettle, brown the beef with the salt and Italian seasoning, crumbling the meat as it cooks. Add the wild rice, water, Tabasco sauce, bouillon granules, pepper, celery and onion; simmer about 60 minutes, until rice splits. Stir in the soup and soup cans of water. Cover and simmer another 30 minutes. Adjust seasonings, if desired. If soup is too thick, add more water. May substitute ground turkey.
Grease a 9-inch pie plate. Thaw and drain broccoli. Spread broccoli on bottom of pie plate. Sprinkle with cheese and onion. Place milk, Bisquick, eggs, salt and pepper in blender. Whirl for 15 seconds. Pour over contents of pie plate. Put in preheated 350° oven for about 45 minutes. Test for doneness with knife.
Pour the pineapple with its juice into a small saucepan. Cook over medium heat until juice comes to a boil, about 4 to 6 minutes. Remove from heat. Pour gelatin mix into large, glass mixing bowl. Carefully pour pineapple and juice into bowl. Stir with a wooden spoon until gelatin is dissolved. Chill in the refrigerator until it is cool and begins to thicken, about 2 hours.
Cream the first 4 ingredients; set aside. Sift the next 4 ingredients. Mix dry mixture with cream mixture. Add apples and pecans. Bake at 350° for 1 hour. After 1 hour, turn oven off. Let cake remain 5 minutes longer. Remove from oven; let cake cool in pan.
Brown meat and drain. Add seasonings. Spread meat mixture on slices of bread. Place on cookie sheets. Top with cheese. Place in oven 10 to 15 minutes at 400°.
Mix all ingredients except soy sauce. Marinate overnight in refrigerator or 4 hours room temperature. Add soy sauce a few minutes before broiling. Broil for 3 minutes on each side, basting with remaining liquid. Slice diagonally.
Drain fruit cocktail well; measure 1/2 cup of the syrup. Stir gelatine into syrup, set over boiling water and stir until dissolved. Remove from heat; stir in egg nog. Add salt and flavorings. Chill until mixture mounds when dropped from spoon. Whip the whipped cream. Fold into gelatine mixture with 1 1/2 cups fruit cocktail. Chill again. Heap mixture into pie shell. Chill 2 to 4 hours.
Cook beets. Cut into thin slices or cubes. Mix sugar, cornstarch, salt and vinegar in a saucepan. Let sauce boil 5 minutes, stirring constantly. Add butter and pour over beets. Let stand to absorb the flavor.
Saute onion, celery and herbs in 4 tablespoons of the butter for 3 minutes. Add the watercress and let it just wilt, about 2 minutes. Put this mixture with the rest of th butter, the bread crumbs, the clam juice and anise extract into the blender. Season to taste with salt, pepper and pinch of cayenne. Blend for 1 minute. Put about 1 tablespoon of this on each oyster, place the oysters on beds of rock salt in individual containers of in pie pans and dampen the salt slightly. Bake at 450° to 475° for about 4 minutes or until the butter is melted and the oysters heated through. Makes 6 servings.
Mix first 4 ingredients. Cook on medium heat until mixture forms soft ball, when tested in cold water. When this happens, turn off heat, add imitation vanilla and let stay on stove for a few minutes, until mixture stops bubbling. Remove from stove. Add peanut butter and nuts. Beat until creamy. Pour into buttered platter.
Saute onions in margarine until transparent, set aside to cool. Cook Minute rice as directed on box and set aside to cool. Carefully break leaves from cabbage head so as to keep leaves from tearing. Wash leaves. Drop leaves in boiling water just long enough to make pliable. In large bowl, mix together pork, beef, onion, rice and Worcestershire sauce. Shape mixture into 8 oval "loaves." Wrap each loaf with a cabbage leaf and place in 8 x 10-inch casserole dish. Squeeze tomatoes and juice over each loaf. Stick in bay leaves. Bake, covered, at 325° for 1 1/2 to 2 hours. Serves 6 to 8.
Prepare fruits such as apples, apricots, figs, peaches, pear and prunes as directed on package. Or soak in cold water until plump; simmer in same water in covered saucepan 30 to 45 minutes or until tender. Sweeten to taste.
Cream together cream cheese, sugar, vanilla and lemon juice. Whip Avoset with 4 teaspoons sugar, then fold into cheese mixture. Pour into baked crust. Put Cool Whip on top or 1 can blueberry pie mix.
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine mayonnaise, sour cream and taco seasoning. Put in layers on platter: Spread bean dip; top with avocado mixture. Top with sour cream mixture; sprinkle onions, tomatoes and olives. Cover with cheese. Cover with foil and refrigerate at least 4 hours. Serve with Tostitos.
Mix ingredients in order given. Pour into well greased ring mold. Set mold in a shallow pan of water and bake at 350° for 40 minutes or until firm. Remove from oven. Let stand for a few minutes, loosen edges and turn out carefully. Fill center with green peas.
Mix together to make batter. Dip 2 tablespoons on buttered grill and cook until brown.
Bring cream, water, sugar and butter to a boil. Lower heat and add instant rice. Set to rice fluffs. Serve in small bowls for breakfast.
Melt margarine in a deep dish. Mix 1 cup sugar, flour, baking powder, salt and milk together. Pour this batter over margarine. Do not mix. Add 1 cup sugar to drained peaches. Pour on top of batter and bake 1 hour or until golden brown.
Boil sugar, water and lemon juice together 5 minutes. Core and chop pears. Add to mixture. Boil 5 minutes. Add cranberries and simmer 7 minutes. Add lemon rind, cinnamon and allspice to mixture in pan. Cool. Add to it more lemon juice. Makes 6 cups. Freezes well. Delicious served with main dish as garnish/side dish.
Preheat oven to 400°. Stir together cornmeal, flour, sugar and salt. Set aside. Dissolve soda in buttermilk. Add beaten egg and melted margarine. Stir until mixed and then add to dry ingredients and mix well. Turn into greased 9 x 9-inch pan or into greased muffin pan. Bake 20 minutes or until golden and done.
Mix margarine, cheese and pepper. Add flour and Rice Krispies. Mix well and roll into small balls. Bake at 350° for 15 to 20 minutes.
Combine dry ingredients. Combine egg whites, milk and oil. Add dry ingredients; do not beat. Stir just enough to mix. Add some raisins and drained crushed pineapple. Mix well. Spray muffin pan with Pam. Bake at 425° for 18 minutes. Vary with other fruits such as blueberries, peaches, bananas, prunes and some molasses, etc.
Boil and debone chicken. Cook Stove Top stuffing as directed on box. In greased baking dish, layer dressing, then chicken, ending up with dressing. Mix soups together and pour over layers. Bake at 350° for 20 to 25 minutes.
Place the sour cream, pepper, mustard, salt, garlic powder and Worcestershire sauce in a bowl; blend for 2 minutes at low speed. Add the mayonnaise and blend 1 1/2 minutes at low speed, then crumble the Bleu cheese by hand into small pieces. Add to mixture, blending again at low speed no longer than 4 minutes. Allow to sit 24 hours before use. I have blended this by hand and it is very good. Makes 2 1/2 cups dressing.
Preheat oven to 350°. Sift Bisquick. In a large mixing bowl, break up pork into chunks; gradually add in Bisquick, cheese and crushed red pepper. Mix well. With hands, roll into quarter sized balls and place on a cookie sheet. Bake for 20 to 25 minutes.
Melt hershey bar in microwave on low, stirring constantly. Mix in marshmallow creme. Stir in cool whip until well blended. Chill and serve.
Boil the first six ingredients for 15 minutes, then add potatoes and cauliflower. Simmer this until all vegetables are tender. Salt and pepper to taste. Remove from heat.
Cook until hard ball. Pour on a buttered dish. Work edges in until cool enough to pull. Grease hands and pull until it becomes white or light brown in color, then break into pieces and serve. Becomes very hard when cooled.
Crumble biscuits, sprinkle them with sugar and enough milk to soften; set aside. Blend the eggs, sugar, cocoa and milk. Add biscuit mixture. Cook, stirring, until thick. Add margarine and vanilla. Pour into large baking dish. Cover with meringue. Bake until light brown at 350° for 30 to 40 minutes.
Wash head of cauliflower; break into florets. Parboil 10 to 15 minutes in salted water until tender. Do not cook completely. Drain and chill.
Combine fruit and nuts in a large bowl. In another bowl, mix eggs, sugar and dry ingredients. Blend well. Pour creamed mixture over fruit. Mix well. Pour into a greased and floured tube pan or loaf pans or cupcake papers. Bake in 300° oven 1 1/4 hours or until done. Cool in pan. Remove and wrap. Soak in fruit juice or wine. Store in refrigerator.
Chop raw bacon into small pieces. Cook until crisp. Drain well. Mix with Miracle Whip to taste.
Mix Crisco with sugars; beat well with eggs. Add vanilla. Add flour, soda and salt. Throw in semi-sweet chocolate chips, M&M's, maraschino cherries, whatever type of flavored ingredient you choose. Roll into balls the size of walnut. Place on greased sheet. Bake at 375° for 10 to 12 minutes until bottoms only are golden brown. Best if slightly underbaked.
Mix all together and let set overnight before serving. Serve with a variety of chips and/or crackers.
Preheat oven to 350°. In a large bowl, combine flour, wheat germ and baking soda. Set aside. In blender, combine eggs, banana, honey, water and vanilla. Pour over dry ingredients; stir in the walnuts and raisins. Mix well. Pour into loaf pan. Bake for 45 to 55 minutes. Let cool for 10 minutes.
Bake an 8 or 9-inch skillet of cornbread. When cool, crumble up and reserve 1 cup for the top. Brown sausage and drain well. Pour boiling water over sausage and drain again. Chop bread and butter pickles, onion, tomatoes and pepper. Combine crumbled cornbread, chopped vegetables and sausage. Toss well. Add mayonnaise and pickle juice. Mix well. Garnish with 1 cup cornbread and chopped peppers. Store in refrigerator.
Combine nuts, butter and sugar. Press evenly into bottom and on sides of 9-inch pie plate. Bake at 350° for 10 to 12 minutes. Cool and fill.
Pour the beans into a large Dutch oven. Add potatoes and sausage and cook over low heat until potatoes are tender. Long simmering only improves the flavor.
Cook spaghetti and drain. Add chicken and soups. Melt Velveeta and Rotel in microwave. Add to spaghetti and chicken. Place in casserole dish and bake at 350 degrees for about 30 to 45 minutes (or until bubbly).
Cut chicken into pieces and debone. Use chicken bones to make stock and strain. Wash and drain rice. Soak chicken in yogurt for about 45 minutes. Soak saffron in a little hot water for 10 minutes. Fry cumin without oil and pound finely.
Cream shortening and sugar. Add eggs. Add dry ingredients with milk alternately. Add orange juice and rind. Mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes.
Combine first 3 ingredients; beat until smooth. Stir in fruit. Serve on bread. Yields 1 3/4 cups.
Preheat oven to 350°. Grease and flour or line with paper baking cups (30 muffin cups); fill 2/3 full.
In small bowl, mix everything but meat. Add meat to mixture in large bowl. Bake at 400° for approximately 45 minutes.
Mix all ingredients well and bake in a 350° oven for 40 to 45 minutes.
Cream first 5 ingredients together. Mix into a loaf. Let stand overnight in refrigerator. Slice off in 1/4-inch strip and bake in moderate oven.
Combine all ingredients except tomatoes. Cover and cook over moderate heat 7 minutes. Add tomatoes; cook 2 minutes, uncovered, or until tomatoes are heated thoroughly.
Boil the chicken and remove the meat. Put meat in a baking dish and add remaining ingredients. Mix. Bake at 350° for 45 minutes. Makes 9 to 12 servings.
Mix 1/4 cup melted butter with all ingredients. Remaining 1/4 cup of butter combine with 2 cups corn flakes. Mix well and top casserole. Bake at 350° for 1 hour.
Combine first 7 ingredients in 3 x 13-inch casserole dish. Drizzle oleo and top with crushed corn flakes. Bake at 350° for 1 hour. Serves 10 to 12 people.
Pinch cake in small pieces and place in bottom of dish. With mixer, combine sugar, cream cheese and milk. Fold in Cool Whip. Spread over cake pieces and top with cherry pie filling.