HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and allow to marinate in refrigerator at least 2 hours. Drain. Serve with toast rounds, or as part of an antipasto tray. Yields 2 1/2 cups. Approximately 135 calories per 1/2 cup serving, 20 calories per tablespoon.
Preheat oven to 450°. Mix sugar, cinnamon, nutmeg and salt together. Squeeze in lemon. Mix in with apples. Spread a little flour on bottom of pie plate and on top of bottom pie crust. Pour in half of apple mixture. Top with 1/4 stick butter. Add remaining apple mixture. Top with 1/4 stick butter. Place top pie crust on; finger-crimp edges around pan. Beat whole egg and brush over top crust. Bake at 450° for 20 minutes. Bake at 400° for 20 minutes. Bake at 350° for 20 minutes. Cool and eat.
Blend all ingredients except Triscuits. Bake at 350° for 30 minutes in small container. Serve with Triscuits.
Mix bran, sugar, flour, salt and soda in a large bowl. Add beaten eggs, shortening and buttermilk and mix well. Store in covered container in refrigerator. When you want some muffins, take out and fill muffin pans 2/3 for baking. Bake at 400° for 15 to 20 minutes. Mix will keep up to six weeks in refrigerator.
First Layer: Mix flour, margarine and nuts. Pat into 9 x 13-inch pan (or 2 pie pans). Bake at 350° for 15 minutes (not brown). Let cool.
Put hamburg and crumbs in a bowl and pour rest of ingredients over it; mix well, then shape in balls.
Drain pineapple and reserve juice. Stir-fry pork for 3 minutes. Stir-fry vegetables for 2 minutes. Return all to wok. In bowl, mix pineapple juice and rest of ingredients. Stir into wok. Add snow peas. Boil 1 minute, stirring constantly. Serve over rice or with chow mein noodles.
Mix all but cheese. Pour half in a greased pan. Spread cheese over top and then cover with rest of the mix. Bake at 350° until golden brown. (I usually double this recipe for a 9 x 13-inch pan and I mix the cheese up in the whole mixture.)
Mix all ingredients together and pour in pan or baking dish. Bake at 350° for about 40 minutes. Pie makes its own crust.
Cook pasta according to package directions. Drain and set aside. Preheat oven to 375°. Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside. Place cottage cheese and Ricotta cheese in a food processor. Process until smooth. Combine cottage cheese mixture, Asiago and next 6 ingredients (Asiago through spinach). Spoon or pipe 1 tablespoon cheese mixture into each shell, seam sides up in 1 prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup Mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara and Mozzarella in remaining prepared dish. Cover with foil and bake for 30 minutes or until thoroughly heated.
Prick potatoes	all over with a fork; cut in halves. Arrange cut side down in	a circle on paper towel in oven. Microwave on High	7 to 9 minutes, rearranging potatoes once, until almost tender. Remove from oven; let stand directly on flat heatproof surface 5 minutes, until tender. Put bacon in 2-quart bowl. Cover with a paper towel and microwave on High 4 to 4 1/2 minutes, until bacon is crisp, rotating bowl 1/4 turn once. Drain bacon on paper towel. Add onion to bacon fat; cover with	waxed paper and microwave on High 2 1/2 to 3 minutes, stirring once, until onion is	tender. Stir in remaining ingredients except potatoes. Microwave uncovered 5 to 6 minutes, stirring every 2 minutes, until thick and bubbly. Cut potatoes in half again. Add and stir to coat. Microwave on High 1 to 2 minutes, until potatoes are hot. Crumble bacon into bowl. Stir to mix.	Let stand 5 minutes before serving. Makes 6 servings; 99 calories per serving.
Boil sugar and water 3 minutes; let cool. Add fruit juices and bananas (these can be blended together). Mix well. Put in a large container, cover and freeze. Remove from freezer 2 1/2 to 3 hours before use. Thaw to a mushy texture. Add ginger ale and serve. Serves 30 with seconds.
Add all ingredients together, except the milk. Bring to a boil, then let cool enough to pour in the milk without curdling.
Place one layer of frozen rolls in greased Bundt pan. Combine brown sugar, dry butterscotch pudding and pecans. Sprinkle half of the mixture on the frozen rolls. Add another layer of frozen rolls and the remainder of the pudding mixture. Pour melted margarine over top. Cover with a towel and let rise overnight. Bake for 35 minutes at 350°. Invert on serving plate. Serve with bacon, eggs, coffee or milk. Serves 8 to 10.
Peel and quarter potatoes. In separate saucepans, cook white and sweet potatoes or yams in a small amount of boiling salted water, covered, about 20 minutes or until potatoes are tender. Drain.
Mix until crumbly; put on top of rhubarb. Bake for 15 minutes at 425°, then at 350° for another 20 minutes.
Mix all of the ingredients together. Put in a covered casserole dish at 250° for 2-4 hours. Serve with toothpicks.
Sift dry ingredients together and mix with drained fruit cocktail. Add vanilla to well beaten egg. Fold egg into first mixture and pour into a greased 9 x 13-inch pan. Mix brown sugar and nuts and sprinkle mixture over the top. Bake at 350° for 45 minutes. Better when served warm with whipped cream.
Cut celery in 1-inch pieces. Slice onions 1/4-inch thick; cut chicken in 1-inch bites. Cook celery, onion, seasonings, fat and meat covered over low flame for 1 hour. Add soy sauce, mushrooms and bean sprouts. Serve with rice. For Chow Mein, serve on crisp Chinese noodles. Serves 4 to 6.
Cream together butter, white and brown sugar. Add eggs and the vanilla. To this, add flour, soda and baking powder. Then add Rice Krispies, noodles and nuts. Bake on a greased cookie sheet at 350° for 12 to 15 minutes.
Mix ground beef, eggs, onion, oats, bread crumbs, tomato soup, salt, garlic and pepper all together until well blended. Put on counter or hard surface. Pat out flat in 1-inch thick rectangle shape.
Mix all ingredients together and put into a 9 x 12-inch pan. Bake at 350° for 1/2 hour. Serve with rice.
Cook carrots and mash them. Add cooled margarine. Add eggs. Mix flour, baking soda and salt; add to first mixture. Add sugar. Grease a 2-quart casserole. Pour in mixture. Bake for 1 hour at 350°.
Mix flour and seasonings together. Coat meat that has been cut into strips. In oil or butter, saute onion and pepper that have been cut into strips. Add mushrooms. Put vegetables aside and brown coated meat. After cooking meat on both sides, reduce heat and add tomato sauce or stewed tomatoes (if desired). Simmer until beef is thoroughly cooked and tender, 45 minutes to 1 hour. Sauce should be fairly thick. If it's not, you may add a small (1 to 2 tablespoons) amount of flour to thicken.
Cook Pet milk, sugar and margarine until soft ball forms. Remove from stove and add remaining ingredients. Beat and pour in buttered dish.
Boil potatoes with jackets until tender, cool. Cook until tender bell pepper and onion in 2 tablespoons butter. Leave jackets on potatoes and chunk. Put in 9 x 12-inch baking dish. Salt and pepper to taste. Top with bell pepper, onion and bacon. Dot with 1 stick butter and bake in oven at 375° for about 15 to 20 minutes.
Mix well and store in sealed container. To serve, add 1/4 cup mixture to 1 cup boiling water. Stir and top with marshmallows if desired. Stir or shake dry mix well each time you use it. Great for camping!
Combine apples and remaining ingredients in a large saucepan. Cook over medium heat until thickened. Pour into unbaked pie crust. Add top crust. Bake at 375° until golden brown.
Twenty-four hours ahead: Boil potatoes after peeling and mash. Include all ingredients. Place in a 2-quart casserole dish, cover and refrigerate. To serve: Dot with butter. Sprinkle with bread crumbs and parsley or sprinkle with paprika and Parmesan cheese. Bake at 350° for 3/4 hour, uncovered.
Boil chicken with celery and seasoning salt until tender. Discard celery and remove chicken from the bones. Reserve 2 cups broth. Set aside.
Lightly brown chicken breasts in skillet. Remove to ovensafe covered casserole. Pour salsa over chicken, cover and bake at 350° until fork-tender. Top with remaining ingredients, reserving cheese; cover and bake additional 15 minutes. Top with cheese and return uncovered to oven and bake until cheese melts. Serve with flour tortillas, refried beans and Mexican rice. Serves 4.
Mix pretzels, cereal, M&M's, peanuts and chocolate chips in a large bowl. Melt white chocolate and pour over mixture. Mix carefully and fill up large freezer bags. Place in freezer. Keep in freezer until you are ready to serve.
Arrange in well-greased casserole in order given, adding salt after each layer. Pour tomatoes over all and bake in a 350° oven for about 1 1/2 hours. If liquid evaporates while cooking, add more tomatoes or soup stock to keep it moist.
Cream butter or margarine and sugar. Add eggs, one at a time, and beat. Add flour, reserving 2 tablespoons. Add sour cream and mix. Add reserved flour with soda and extract. Bake in tube pan at 325° for 1 1/2 hours.
Combine all ingredients except chilies and cheese. Pour layer of mixture. Spread chilies and cheese. Alternate, ending with cheese. Bake at 350° for 40 to 60 minutes or until firm but not too dry.
Saute onion and celery in butter. In a bowl, mix egg, milk and bread crumbs together. Add crab meat and other ingredients. Mix well. Form into little patties. Fry in butter until brown. Serve on a hamburger bun or just as is.
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Blend 1 minute on low speed, scraping bowl frequently. Stir in enough of the flour, one cup at a time, to make dough easy to handle.
Mix butter, peanut butter and powdered sugar well. Roll into balls and refrigerate for 24 hours. Melt chocolate and dip peanut butter balls halfway into it. Refrigerate for another 24 hours. Tastes like Reese's peanut butter cups.
In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside.
Chop onion and green pepper finely. Add onion, pepper and taco seasoning mix to meat. Mix well. Divide meat into eight equal pieces and form eight patties. Grill or fry to desired doneness. Turn hamburgers at least once during cooking. Top with a slice of cheese, sour cream and salad. Serve immediately on a hamburger bun. Makes 8 burgers.
Combine ground beef with parsley, salt and pepper. Shape into patties. Coat with flour. Dip into beaten eggs and then dip into bread crumbs. Brown patties in skillet containing oil. Place in baking dish and top with Mozzarella cheese. Pour spaghetti sauce over meat and sprinkle with Parmesan cheese. Bake at 400° for 30 minutes.
Dissolve yeast in 1/4 cup water. Set aside. Add flour. Work dough until it does not stick when poked with finger. Place dough in an oiled bowl, turn to coat and cover with a towel. Let rise for 4 hours or refrigerate overnight. Punch down and let rise for 10 minutes before rolling.
Combine sugar and water in a saucepan. Boil until sugar is dissolved. Blend bananas in blender. Mix frozen orange juice according to directions on cans. Combine sugar, water, juices and bananas.
Coat each potato with fat or butter. Roll potatoes in cereal mixed with salt. Bake in greased baking pan at 350° until lightly browned and heated through, approximately 15 to 20 minutes. I have added Parmesan cheese or other seasonings to the corn flake mixture for a different taste.
Mix and place in icebox 24 to 48 hours and serve. Serves 10.
Cook hamburg to a fine consistency. Drain out fat. Add in the next 8 ingredients and stir well. Cut up cream cheese and add to mixture. Cook on medium heat until cheese is all melted. Stir well. Then add your Parmesan cheese. Mix and enjoy with nachos. Always serve warm.
Cut meat into 1-inch squares. Brown in 1 tablespoon shortening. Remove from pan. Add gravy mix to pan. Mix in 2 cups water. Bring to boil, stirring constantly. Stir in rest of ingredients; add meat. Place in 1 1/2-quart casserole. Cover. Bake at 350° for 1 1/2 hours. Serve over buttered noodles.
Brown hamburger, onions, salt and pepper. Place in casserole dish with remaining ingredients; mix well. On top, crush potato chips and dot with butter. Bake 1 hour at 350°.
Mix the first 4 ingredients together and roll into balls; put into refrigerator until chilled. Put paraffin and chocolate chips into double boiler until melted. Using toothpick, dip each ball into hot paraffin, being sugar to cover each ball. Place on wax paper until cool. Makes about 60 to 70 balls. Place in tightly covered container. Stores well.
Put everything together and bring to boil. Then add cornstarch and water (blended) gradually. Stir until mixture thickens. Add hot dogs and serve with rice or Chinese noodles.
Mix milk, pumpkin, eggs, sugar, cinnamon and pour into a 9 x 13 inch pan, line bottom and sides with waxed paper. Sprinkle box of yellow cake mix and pecans over mixture. Press chopped pecans into cake mix. Pour melted margarine over this and bake at 350° for 1 hour. Cool.
Preheat oven to 350°. Dip chicken wings in butter, pepper and vinegar. Put in baking pan and sprinkle with one package of dressing mix. Bake 25 to 30 minutes, until browned. Sprinkle with paprika. Use dressing as dip.
Saute onions and green pepper in margarine. Fold corn into beaten eggs. Add Jiffy corn muffin mix to egg and corn mixture. Add onions and green pepper. Pour into well-greased 9 x 13-inch baking dish. Spread with sour cream. Then top with grated cheese. Bake at 375° for 40 minutes. After removing from oven, cover for a few minutes before serving.
Saute first 5 ingredients in margarine in large skillet for 5 minutes or until vegetables are crisp-tender. Stir often. Add mushrooms, salt, pepper and broth. Cook 2 minutes or until mushrooms are tender. Gently toss fettuccine and cheese. Top with vegetables. Serve. Yields 7 cups or servings (179 calories per serving and 5.8 grams fat).
Mix all above ingredients together in 1 1/2-quart casserole. Cover and bake at 400° for 1 hour. This can be baked at any temperature the oven is on, but time may need to be adjusted. Cook until all moisture is absorbed. Stir once or twice during baking.
Thaw corn and place in casserole. Mix in cream cheese and butter. Heat in oven 30 minutes (350°). Also can be heated easily in microwave.
Preheat oven to 350°. Grease and flour tube pan. Mix flour, baking powder, baking soda, salt, cinnamon and sugar. Add eggs and oil. Mix well. Stir in raisins, nuts, apples and cranberries. Spoon in pan. Bake 1 1/4 hours.
Mix butter and peanut butter in first bowl. Mix sugar and Rice Krispies in second bowl. Then mix together. Form into balls and dip in melted chocolate. Dry on wax paper.
Cook onion and garlic in butter until tender; add in curry powder. Cook 1 minute; stir in soup, water, shrimp and thyme. Simmer a few minutes. Serve over hot, cooked rice.
Boil chicken breasts for approximately 2 1/2 hours. Debone and cut into bite-size pieces. Place in buttered casserole dish (9 x 13-inch). Mix sour cream and cream of chicken soup. Pour over chicken. Sprinkle poppy seeds on top and salt and pepper to taste. Melt butter and add crushed Ritz crackers; mix well. Sprinkle over top of casserole. Bake at 350° for approximately 1 hour.
Cream butter and sugar. Add beaten eggs, flour, salt and syrup. Stir well and add pecans. Pour into pie crusts. Bake at 350° for about 1 hour.
Cut bananas into 1-inch pieces, roll in Jell-O powder. Lay on mound of Cool Whip.
Mix well the cake mix, butter and 2 eggs. Spread into greased and floured 9-inch square cake pans. Mix the powdered sugar, cream cheese and 2 eggs; spread over previous mixture. Bake for 35 minutes at 350° or until dark golden brown. Cakes will settle in center when cool.
Preheat the oven to 275°. Spray a cookie sheet with a light coating of vegetable cooking spray and set aside. Beat the egg whites with the water until frothy, but not stiff. In a separate bowl, combine the sugar, cinnamon and salt. Dip pecans in the egg whites, then in the sugar and cinnamon mixture and again in the egg whites. Spread the nuts in one layer on the cookie sheet and bake for 1 hour (turn every 10 minutes in the last half hour of baking time).
Sift together dry ingredients. Add raisins, nuts, melted butter and applesauce. Beat until well blended. Pour into greased, floured 9 x 9 x 2-inch or 11 3/4 x 7 1/2-inch cake pan. Bake in moderate oven - 350° for 45-50 minutes. Cool. Can spread with confectioner's sugar butter icing, sprinkle with orange rind, decorate with whole walnut meats, or good plain!
Mix all ingredients together. Spread into a greased 9 x 13-inch pan. Bake in 350° oven for 20 to 25 minutes or until toothpick is clean. Frost with plain white frosting while warm. I use canned cream cheese frosting.
Mix dry ingredients. Add honey, eggs, and melted butter. Bake at 350° for 15 minutes on ungreased sheets.
Mix soups, milk, chicken, celery, onion and water chestnuts together well. In separate bowl, mix melted margarine and dressing. In a 9 x 13-inch baking dish, pour 1/2 of dressing mix, then pour all of chicken mixture and cover with rest of dressing mix. Cover with foil and bake at 350° for 45 minutes, uncover baking until brown.
Scald milk with butter. Mix and pour in 15 x 9 x 2-inch baking dish. Bake at 350°, with pan of water beneath dish, for 45 minutes or until knife comes out clean. May serve with ice cream.
Combine ingredients. Place in buttered 2-quart casserole dish. Top with bread crumbs. Bake at 325° for 30 minutes or until firm. Serves 6.
Melt oleo (in big pot). Pour in cake mix. Mix 1 egg, beaten. Mix well. Add nuts and pour in a 9 x 13-inch pan, greased lightly. Press out. Mix cream cheese, 2 eggs (beaten) and sugar with mixer. Pour on top of crust. Bake at 350° for 35 to 40 minutes, not too long. Toothpick will not come out clean. Refrigerate, then cut in squares when cool.
Heat oven to 400°. Place paper liners in twelve medium (about 2 1/2-inch) muffin cups. Combine flour, sugar, baking powder, ginger and salt in medium bowl. Make a well in center. Blend molasses, egg whites, oil and milk in small bowl. Pour into well in dry ingredients. Stir just until ingredients are moistened. Spoon into lined muffin cups, filling each about 2/3 full. Bake at 400° about 15 minutes or until centers spring back when touched lightly. Makes 12 muffins.
In large bowl, beat margarine, sugar, egg and vanilla until light and fluffy. Reduce speed to low. Gradually beat in flour until just blended. (If dough is too stiff, beat in 1 or 2 tablespoons water.) Let dough stand in refrigerator overnight. Be sure to wrap dough in plastic wrap.
Mix sugar, flour and juice from cherries. Add cherries, pineapple and food coloring. Cook until thick. Add vanilla and Jell-O. Let cool. Add bananas. Pour into 2 (9-inch) pie shells. Let sit 4 or 5 hours before cutting. May serve with Cool Whip.
Cream shortening, 1 1/2 cups sugar and eggs. Blend in 2 3/4 cups flour, soda and salt. Stir. Shape into 1-inch balls. Roll balls in remaining flour and sugar and cinnamon. Place on cookie sheet; bake at 400° for 8 to 10 minutes.
Mix together the sugar and butter. Add flour, nuts, coconut and eggs. Spread in long pan. Bake for 20 minutes at 325°.
In a large bowl, mix flour, sugar, nuts, baking powder and salt. In medium bowl, beat eggs slightly. Stir in oil, zucchini and lemon peel. Stir liquid mixture into flour until moistened. Pour into 2 greased 8 1/2 x 4 1/2-inch loaf pans. Bake 1 hour at 350°. Cool in pans for 10 minutes. Remove.
Combine cream cheese, marshmallow cream and milk in a mixing bowl. Use electric mixer to cream ingredients until smooth. Add drained, crushed pineapple.
Cream butter and shortening together. Add sugar and eggs. Sift dry ingredients together, including cocoa. Add alternately with milk to creamed mixture. Add vanilla.
Layer chicken, soup, yogurt and dry soup mix in casserole dish. Bake at 350° for 45 minutes to 1 hour.
In a large bowl, beat the egg whites with the salt until they are frothy. Add the vinegar and beat the whites until they hold soft peaks. Beat in the granulated sugar, a little at a time, and food coloring, if desired, until it holds stiff, glossy peaks. Beat in the liqueur and chocolate chips, if desired. Spoon level tablespoons of mixture 2 inches apart onto baking sheets lined with foil, shiny side down. Sift the confectioners sugar lightly over meringues and bake in a preheated 300° oven for 35 to 45 minutes. Turn off oven and leave the meringues in the oven with the door closed for about 4 hours or until they are firm. Let the meringues cool on racks and store them in airtight containers. Makes about 45 cookies.
Melt caramels in 1/3 cup milk; set aside. Combine cake mix, oleo, 1/3 cup milk and 1 cup pecans. Press 1/2 of this cookie dough into a greased and floured 13 x 9-inch pan. Bake for 6 minutes at 350°.
Cook tomatoes until soft then skin. When cool, dice. Cook in pan (like enamel; not aluminum pan). Dice peppers and onion; cook all together. Cook until thickens.
Beat butter, sugar and eggs until light and fluffy. Blend in sour cream. Add flour, mixed with soda and baking powder to creamed mixture. Add vanilla. Blend well. Spoon half the batter into 9-inch tube or Bundt pan which has been buttered and floured. Sprinkle half of the nut mixture over batter. Spoon in remaining batter and top with nut mixture. Place in cold oven; set at 350°. Bake 55 minutes.
Mix and put in greased baking dish. Bake 45 minutes at 350°.
Mix all ingredients together. Dot top with butter. Cook at 350° until it thickens, usually about an hour.
Beat together the first 4 ingredients; mix in the cucumber and the onion. Cover and chill for 30 minutes.
Brown ground beef and green pepper. When done, add rice and beans. Turn down and simmer for about 10 or 15 minutes.
*Note: For a firmer cake, use 16 ounce package pound cake mix stirring in 1/3 cup powdered chocolate drink with orange peel. Use cola for liquid; bake as directed.
Heat oven to 400°. Cut 9-inch circle of greaseproof paper. Brush paper with oil and place on greased oven tray.
Turn oven on to 400°. Mix all ingredients together. Stir ingredients until mixed, but do not beat. Can be lumpy. Add 1 cup of blueberries that have been gently rolled in sugar. Put into greased muffin tin; usually fills 12 cups of tin, but if you only fill 10 or so, put a little water in empty spaces. Bake 20 minutes or until toothpick comes out clean. Do not overbake. Have fun eating muffins.
Combine first 4 ingredients; put in casserole. Add meat on top. Bake at 375° for 45 minutes or until meat is done.
Boil water. Then add slowly to sugar and cornmeal until mixture is to a dough; form shape into crescent forms. (You may need to add more hot water, sometimes less but it is important to watch the consistency of dough.) Fry in peanut oil deep enough to cover hush puppy over medium to high heat; cook until golden brown.
Blend mustard and vinegar and let stand overnight. Next day, add eggs, salt and sugar. Cook over double boiler 10 to 15 minutes or unti thick. Pour into small jelly jars.
Mix butter and crushed zwieback in bottom of spring-form pan. Mix cream cheese, eggs, 1 cup sugar and 1/2 teaspoon vanilla with electric mixer. Pour into spring-form pan on top of zwiebacks. Cook for 20 minutes at 350° or longer if necessary to set, then add next layer. Combine sour cream, 3 tablespoons sugar and 1/2 teaspoon vanilla and pour over cooked cheesecake. Return to the oven at 475° for 15 minutes. Cool and refrigerate for a few hours.
Grease and flour a 10 x 4-inch angel food pan. Preheat oven to 325°.
In blender, combine all ingredients; process for 1/2 minute or until ice cubes are crushed. Makes five 1-cup servings.
Boil chicken. Let cool and break into pieces. Cook broccoli until thawed only. Mix soup, mayo and pepper. Layer broccoli on bottom of 13 x 9 x 2-inch pan; then layer chicken on top of broccoli. Add soup mixture. Sprinkle cheese over top; then buttered crumbs. Cover with foil and bake 1 hour at 350°. Remove cover the last 20 minutes.