HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut all apples. Add rest of ingredients. Mix everything until well mixed. Place in your 9 x 13-inch deep dish cake pan or into two 9-inch glass pie pans. Dot with 1 quarter margarine. Cover pie filling with top. Sprinkle and coat top with canned whole milk. Sprinkle milk with just table sugar. Bake in 425° oven for 30 to 35 minutes or until done.
Sift dry ingredients. Add egg; mix well. Spread sliced apples in baking pan and cover with mixture. Sprinkle with spices and 2 more tablespoons of sugar. Dot with butter, then sprinkle water over top. Bake at 350° for 30 minutes. Cook a few minutes longer, if needed.
Dissolve Jell-O in hot water; set aside to cool. Cream cheese by adding a little mayonnaise at a time. Add pineapple, banana, coconut and pecans. When jello just begins to set, add cheese and fruit mixture. Fold in whipped cream and congeal. Serve on lettuce leaf. Makes 10 servings.
Mix all ingredients together. With floured hands, roll into balls. Smash them with a fork. Bake at 350° on greased cookie sheet for 10 minutes.
Mix filling ingredients together. Open can of rolls, separating dough into 4 rectangles. Press the diagonal indentations together in each rectangle. Put about 1 tablespoon filling on each rectangle, spreading it from one end, leaving a little space in the other end, as the filling will spread more as you roll it up. Roll up from the short end like a pinwheel. Repeat with all of the rectangles. Slice each rolled up rectangle into 3 pieces, placing in lightly greased 9-inch cake or pie pan. One can will fill up one cake pan with 12 small rolls. Bake for approximately 18 minutes in a 350° oven. (If you do not need 24 rolls, just open one can and save the remaining filling for another time.) Cool slightly, then drizzle with this mixture: 2/3 cup powdered sugar, sifted, and 1 tablespoon milk, stirred together.
Whip first four ingredients until it stands in peaks. Split angel food cake into three layers. Spread each layer with whipped cream mix and sprinkle with some of the crushed Heath bars. Spread whipped cream mixture on top and down sides. Sprinkle with Heath bar. Refrigerate overnight.
Use blender. Combine all ingredients; process until smooth. Makes 1 can or 1 1/4 cups.
Crumble sausage; cook and drain. Line bottom of 9 x 13-inch baking dish with crescent rolls. Press seams together and press slightly up around edges of pan. Sprinkle with sausage and cheese. Combine other ingredients and pour over cheese. Bake at 425° for 15 minutes.
In a nonstick skillet, saute garlic and vegetables in olive oil. Add remaining ingredients, except rice. Cook, covered, for 15 minutes or until done. Serve over brown rice.
Roll meat in flour; brown in shortening in a large heavy pan. Add soup and water; cover. Simmer 1/2 hour; stir now and then. Add remaining ingredients. Cover and cook until the vegetables are tender, about 1 hour.
Cream margarine and sugar; add vanilla. Stir in eggs, 1 at a time. Stir in flour; add nuts if desired and mix well. (All done in a large mixing bowl). Spread 3/4 of the batter in 9 x 13-inch ungreased baking pan. Top with the pie filling and spread remaining batter over the top (in swirls, will not cover completely). Bake at 350° for about 45 minutes. Cool, then sprinkle with sifted confectioners sugar. Cut into squares to serve.
In large bowl, stir together all ingredients, except bananas and Cool Whip. Chill for 1 hour. Just before serving, add bananas and top with Cool Whip.
Fry the bacon; remove from pan. Add the onion, bell pepper, celery, tomatoes, tomato sauce, sugar and hot sauce to the grease. Cook for 1 hour, then add the shrimp. Cook for 15 minutes. Serve over cooked rice. Serve with salad and rolls.
Remove crusts from bread and roll each piece with a rolling pin. Combine cream cheese, egg yolks and sugar together. Spread mixture on bread; roll. Dip in melted butter. Roll in brown sugar and cinnamon. Cut in half. Freeze on cookie sheet. Stack in freezer container, after they are frozen, with wax paper in between. Bake at 350° for 15 minutes.
Mix all ingredients and chill. It will mix better if slightly warm macaroni, not hot (will melt cheese). Serve individually, on lettuce leaf, or family style.
Preheat oven to 350°. Mix all ingredients in a large bowl. Place in loaf pan sprayed with nonstick cooking spray. Bake in 350° oven for 1 hour. Remove and serve. Great with a baked potato or cold on a sandwich. Makes 8 servings. Per serving: 2 grams of fat and 143 calories.
Trim most of fat off brisket. Put foil in pan with sides high enough to seal brisket in. Put brisket in pan. Pour brisket sauce on and seal. Marinate at least 3 or 4 hours in refrigerator. Put in oven and cook until tender at 275°. Usually takes 8 or 9 hours. About 30 minutes before done, uncover and let brown.
Mix margarine, sugar, egg, yolk and vanilla. Add dry ingredients. Stir in chips. Use 1/4 cup of dough to drop on cookie sheet. I cover sheets with foil to prevent browning and easier cleanup. Bake at 325° for 15 to 18 minutes (16). Cool on cookie sheet for 2 minutes.
Fry bacon. Chop pepper and onion; saute in bacon grease until tender. Pour up grease, except enough to scramble eggs in. After scrambling eggs, chop eggs into small pieces. Combine all ingredients with cooked rice in a large pan; add soy sauce to taste.
Drain cucumber well. Combine cream cheese and cucumber; mix well. Stir in Worcestershire sauce and garlic salt. Serve with potato chips or as a dip.
Sift together flour, baking soda and salt. Add vanilla pudding mix; set aside. In a large bowl, cream together shortening and margarine. Add sugars. Blend thoroughly. Add vanilla flavor and eggs; mix well until smooth. Gradually add flour mixture 1/4 at a time, mix well after each addition. Stir in chips. Refrigerate dough at least 1 hour.
Thoroughly cream the butter, peanut butter, sugars, egg and vanilla. Sift together the flour, soda and salt; blend into the creamed mixture. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Pat out hamburger in a large patty. Slice peeled potato and place on hamburger patty. Peel and slice carrots; place on potato. Peel and slice onion and place on carrots. Salt and pepper to taste. Wrap in aluminum foil, fold loosely over Hobo and place in pan. Put in oven. Bake for about 1 hour on 350°. Yields 1 Hobo.
Add tea bags to boiling water. Brew until dark. Remove tea bags. Pour into large container that can go into freezer. Add other ingredients. Stir until well mixed. Place in freezer.
Coarsely chop garlic, peppers and onion. Puree in blender. Add mixture to water and let steep overnight. Strain and add a few drops of dish liquid. (The soap helps the solution stick to the plants' leaves and stems.) Use as needed. Refrigerate leftovers.
Cream the cream cheese; add ingredients and mix well. Add nuts last. Best served with sliced apples.
Layer a 9 x 9-inch pan with 9 of the graham crackers. Mix vanilla sugar-free pudding according to the package. Pour over the graham crackers. Layer the vanilla pudding with the remaining 9 graham crackers. Mix chocolate sugar-free pudding according to the package and pour over the graham crackers. Top with light Cool Whip. Let set in refrigerator for at least 2 hours. Serves 9.
Add hot water to raisins; cool. Add mashed potatoes, oil and honey. Mix with corn meal, baking powder and oats. Fill greased muffin tin 3/4 full. Bake at 375° for 30 minutes. Makes 12 muffins.
Wash and dry chicken; saute carrot and onion in butter; put in crock-pot. Brown fryer in fry pan and put in crock. Add wine, leaf, stock, basil, salt and pepper. Cover and cook on low 6 to 8 hours. Remove chicken, keep warm, pour juice in saucepan. Skim fat, boil down to 1 cup.
Melt sugar, butter and syrup. Bring to boil for 5 minutes. Do not stir for 5 minutes. Remove from heat. Add salt, vanilla and baking soda. Pour over 6 quarts popped popcorn and stir. Bake at 250° for 45 minutes to 1 hour. Stir every 15 minutes.
Oven temperature 450°. Yield: 12 high or 24 small biscuits.
Cream butter and sugar; add eggs and vanilla. Beat until fluffy. Add dry ingredients, then bananas. Stir in remaining ingredients. Pour into greased pans. Sprinkle top with cherries and slivered almonds. Bake at 350° for 50 minutes in 4 mini loaves. Excellent for Christmas gifts.
Mix mayonnaise with cream cheese; mix well. Add fruit, which has been drained. Add 1 cup of drained juice to mixture. Also add green and red cherries, if you like, for color. Freeze.
Thoroughly combine Kellogg's Corn Flakes cereal, 1/2 cup of the Campbell's condensed tomato soup, onion, egg and horseradish. Mix in ground beef. Portion meat mixture into 6 parts. Shape into individual loaves or ovals. Place on foil-lined baking sheet. Mix together remaining soup, brown sugar and mustard. Spread evenly over meat.	Bake in 350° oven about 35 minutes or until meat is cooked. Serve garnished with parsley, if desired.	Yield:	6 servings.
In large bowl, add jello to cottage cheese. Mix well until jello is thoroughly dissolved. Add Cool Whip; stir well. Add berries; stir well. Garnish with remaining berries.
In large skillet, cook mushrooms, celery and onions in margarine until tender. Add water and bouillon. Cook until bouillon dissolves. In large bowl combine mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in greased baking pan. Bake at 350° for 30 minutes or until hot. Refrigerate leftovers.
Cut ham into strips, 1 1/4 x 1/4-inches. Heat ham strips and drained mushrooms in skillet; stir in onion salt. Spread ham mixture evenly over bottom of skillet. Break eggs on top of ham; season with salt and pepper. Cover and cook, without stirring, until eggs are done. Yields 4 servings.
Combine veggies, soup, half of the cheese and sour cream, pepper, pimento and 1/2 can French fried onions. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer.
Stir lemon juice into Carnation milk until milk thickens. Add salad dressing, pepper and mustard; mix well. Combine salad dressing and remaining ingredients in large bowl. Toss lightly; chill.
Bake cake as directed. Bake 2 layers; cut in 1/2 to make 4 layers. Mix cream cheese, Cool Whip and powdered sugar together to use as the first layer mix. Mix sugar and blueberry filling together to use as the second layer. Spread layer mixes on top of cake layers. Mix the 2 leftover mixes together; spread on cake to cover.
Work shortening into dry ingredients (flour, sugar and salt). Add well beaten egg, vinegar and water. Mix lightly. Makes 2 covered pies.
Wash cukes; slice lengthwise and remove seeds. Do not cut off skin. Put through food chopper (small grind; I use a Cuisinart). Put in crock or stainless; sprinkle 1/2 cup pickling salt. Let stand overnight (or a few hours), covered, then drain. Mix all dry ingredients, except sugar. Put 3/4 of the vinegar in an enamel or stainless (not aluminum) kettle. Add sugar; bring to boil. Add 1/4 cup vinegar to spices; mix to paste. Add to hot vinegar; mix well. Add relish to vinegar; simmer for 20 minutes. Jar and seal. Store when cool.
Combine all ingredients in a large mixing bowl; blend, then beat at medium speed for 4 minutes. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake at 350° for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes. Remove.
Cut the elephant into small bite size pieces. Add enough brown gravy to cover. Cook for 4 weeks at 425°. Will feed up to 2,500 people. If more are expected, 2 rabbits may be added. Do this only in an emergency, most people do not like hare in their stew.
Mix first 5 ingredients. Pour into 9 x 13-inch pan and bake at 350° for 50 to 60 minutes. Cool 10 minutes. Using wooden spoon handle, poke holes in cake. Pour hot fudge sauce over cake and cool thoroughly. Cover with large container of Cool Whip. May sprinkle chopped nuts on top. Refrigerate.
Saute the hamburger until it is separated into pieces about the size of pecans and slightly browned. Then combine it and all the other ingredients in a 2 1/2-quart casserole. The noodles are put into this mixture just as they come from the package, no precooking.
Mix until crumbly. Press in pan and bake at 350° for 10 or 12 minutes.
Mix flour, cream of tartar, soda and salt in mixing bowl. Beat butter, shortening, sugar and eggs until light and fluffy. Beat in flour mixture.
Cook broccoli and drain. In a separate pan mix remaining ingredients and bring to a boil. Add broccoli and mixture in a baking dish and bake for 25 to 30 minutes at 400°.
Heat margarine until melted. Add next 5 ingredients and blend well. Reserve 3/4 cup crumb mixture. Press remainder in bottom of greased 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Beat cream cheese until fluffy. Add sugar, eggs and vanilla. Beat well. Spread over hot baked layer and bake for 20 minutes. Spread cherry pie filling over cheese layer.
In a small saucepan, heat milk and bay leaf over low heat to just below boiling point. Remove from heat. Discard bay leaf. In a small saucepan, melt butter over medium heat. Stir in flour. Cook 2 minutes, stirring constantly. Remove from heat. Gradually stir in hot milk. Return to pan to heat. Stir until thick and smooth. Reduce heat to low and cook 10 minutes, stirring occasionally. Season with salt and pepper. (If sauce is not to be used immediately, cover with plastic wrap.) Serves 4.
Mix sugar and oil until sugar is dissolved. Add mayonnaise and stir. Cover and refrigerate for 2 to 3 hours.
Cut kielbasa in half lengthwise, then slice it in about 1/4 to 1/3-inch pieces. Brown lightly in 2 tablespoons oil. Clean and halve the potatoes, then slice them into about 1/4 to 1/3-inch pieces (like the meat). Peel and dice onion. Mince garlic cloves. Combine potatoes, onion and garlic; brown in remaining 2 tablespoons oil. Combine meat and vegetables. Add water, vinegar, sugar and spices (to include salt). Bring to a slow boil; boil for 5 to 10 minutes. Turn heat down; simmer for 35 to 45 minutes, or until potatoes are done. Serve hot or cold. Serves 4 to 5.
1. Mix all ingredients in bowl and refrigerate. 2. Serve as salad or dessert.
In an enamel or Pyrex saucepan, put in 1/2 cup of cold water and 1 cup of sugar. Boil until a syrup is formed. Add spices, lemon and rhubarb (which will foam on continued boiling). Put aside to simmer. Taste for any needed additional sweetening after first adding applesauce.
Preheat oven to 375°. Beat margarine until softened. Add brown sugar and sugar and beat until fluffy. Add egg and extract and beat well. Stir together dry ingredients. Gradually add flour mixture to margarine, beating until well mixed. Stir in oats, chocolate chips, chopped cherries and coconut. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cookie sheet 1 minute. Remove cookies to rack to cool. Makes about 36 cookies.
Melt butter, then add sugar and vanilla. Pour in a mixing bowl and blend in eggs. Next, add the flour, cocoa and baking powder; mix well. Finally, mix in chocolate chips. Bake in a 9 x 13-inch pan. Bake at 350° for about 25 minutes. Frost with chocolate frosting.
Heat vinegar, sugar and oil until sugar dissolves. Let cool completely before pouring. Refrigerate overnight and the vegetables will be ready to serve the next day.
In a medium bowl, combine oats and milk. Set aside until milk is absorbed. In medium bowl, mix dry ingredients. Add butter, egg and bananas to oat mixture, then add to dry ingredients and stir until moistened. Stir in sunflower seeds. Fill greased 2 1/2-inch muffin cups 2/3 full. Bake in preheated 425° oven for 15 minutes or until testing done. Makes 12 muffins.
Sift dry ingredients into large bowl; add liquids and stir just enough for all ingredients to be wet. Pour into buttered and floured Bundt pan. Bake at 350° for 1 hour. Cool in pan before removing. Cake becomes moist with age. Tastes best when 2 or 3 days old.
Put the butterscotch chips in the saucepan and melt slowly over low heat. When melted, stir in peanut butter, one spoonful at a time. Take the pot off the heat and stir in the cornflakes. Take your spoon and carefully place spoonfuls on a cookie sheet covered with wax paper. Place in your refrigerator until firm. Serve cold.
Cook pasta; drain and	return	to pan. Add olive oil, toss to coat, add milk, 1/3 cup cheese, onion, basil, lemon peel, garlic powder and pepper. Cook over medium-high heat until bubbly, stirring constantly. Season. Top with cheese and basil. Serve with lemon.	Makes 6 side dishes.
Combine all ingredients and toss well. Store in a tightly covered container. You can also add almonds, filberts, pecans, dried figs, apples, peaches, pears, dates, sesame seed, candied pineapple, chocolate or carob chips.
Mix cream and sugar in a pan. Heat gently. When sugar dissolves, add gelatin. Stir over very low heat until gelatin dissolves. Do not boil. Cool slightly until it begins to thicken. When cool, fold in sour cream. Flavor with vanilla. Chill until firm. Serve on top of berries.
Make cake as per directions. Cool. Make pudding and cool. Spread pudding layer over cake. Top with chocolate Cool Whip and refrigerate. Cut and serve.
Heat oven to 325°. Place ham, fat side up, uncovered, no water. Bake 4 to 5 hours. Mix together brown sugar, flour and mustard for glaze. Increase heat to 400°. Spread glaze over ham and bake for 20 minutes.
Mix the chicken with the ginger, salt and paprika. Heat the oil in wok and saute the chicken for approximately 5 minutes, stirring frequently. Push the chicken aside. Add vegetables and cook for about 5 minutes longer, stirring frequently. Add the broth and the soy sauce. Cover and cook on low heat for another 5 minutes. Stir in cornstarch, cook until the sauce thickens slightly and serve. I like to serve over rice or chow mein noodles. I also like to add vegetables and sliced water chestnuts.
Combine first five ingredients in a mixing bowl; season with salt and pepper. Makes about 3 cups.
Blend eggs, sugar, salt, soda and flour. Add fruit gently, so as not to loose identity of the fruit. Pour into greased, floured pan. Top with brown sugar and coconut. Bake at 350° for 25 or 30 minutes.
Brown hamburger and drain. Add enchilada sauce. Layer chips, meat and cheese in a baking dish. Bake at 350° until cheese melts.
Wrap 1 strip of bacon around soda cracker. Place in pan and cook until bacon is done and crispy.
Sauce: Mix sauerkraut, cranberry sauce, chili sauce, water and brown sugar.
Cut tomatoes into 3/4-inch slices. Do not peel. Dip in seasoned flour. Fry on both sides in hot shortening until crisp and golden.
First prepare filling and cool. Mix together in saucepan all ingredients. Cook over low heat, stirring constantly, until thickened (about 10 minutes). Cool.
Combine beet juice, vinegar, sugar, salt, cloves and cinnamon in saucepan. Bring to a boil and simmer 5 minutes. Put eggs and beets in container with a lid. Pour hot mixture over eggs and beets. Add a little water, if needed, to cover eggs. Cover and store in refrigerator a day or two, occasionally shaking container, so eggs color evenly.
In medium bowl, combine flour, sugar, 1/2 cup nuts and margarine until crumbly. Stir in 1 egg and 1 teaspoon vanilla; mix well. Press into bottom of 10 x 15-inch jelly roll pan. Bake at 350° for 15 minutes.
Peel and slice potatoes in casserole dish. Add Equal, butter, nutmeg and water. Bake until potatoes are done. Baste regular.
Brown the meat and drain the fat. Add the sauce and cook until hot. Boil noodles according to package directions and then drain. In bowl add all cheeses and noodles until gooey. Preheat oven for 350°. Grease 13 x 9-inch pan. Cover bottom with a little sauce, then layer noodles and sauce. Bake at 350° for 30 minutes.
Mix the last 3 ingredients in large kettle and melt over medium heat. Mix in the 7 c. of cereal an stir until well mixed. Then add the box of confectionary sugar and stir until coated with the sugar. Will keep in airtight container.
Cream first 5 ingredients until fluffy; gradually add dry, then oats and raisins. Preheat oven to 375°. Drop by large tablespoon; press down with fingers. Bake 9 minutes. Let cool on rack a few minutes before removing.
Brown sausage; drain off grease. Mix with softened cream cheese. Stir in picante sauce. Simmer for 5 minutes. Serve hot with chips.
Mix together all ingredients except flour and chocolate chips in large mixing bowl. Add flour one cup at a time. Add chips. Bake at 375° for approximately 10 minutes.
Melt butter in a 7 x 11-inch baking dish. Set aside. Cook granulated sugar and 1/4 cup water in a saucepan over medium heat until sugar melts. Set aside.
Drain water off potatoes; cream as for mashed potatoes. Peel and drop eggs in potatoes. Add mustard and mayonnaise. Salt to taste. With potato masher, mash all together, then add green onions (chopped). Mix; let cool and refrigerate.
Cut fillet into 6 pieces. Mix melted butter with remaining ingredients. Divide between fillets and roll up. Secure with toothpick. Put into baking dish. Brush with melted butter. Bake at 375° for 30 minutes.
Mix eggs and milk. Set aside. Mix bread crumbs, grated cheese and garlic salt. Dip veal steaks in flour then quickly in egg mixture. Dip in bread crumb mixture until well coated. Heat oil in skillet. Add breaded veal. Fry until brown on both sides. Add more oil if necessary. Drain on paper towel.
Fry suet in a heavy kettle or skillet. Add meat, garlic and other seasonings. Cover and cook 4 hours over low heat, stirring occasionally. Add water to desired texture. Cook 1 hour more.
Combine raisins and bourbon in bowl. Let stand for 1 hour. Cream margarine and brown sugar in mixer bowl until light and fluffy. Blend in eggs. Add dry ingredients; mix well. Stir in raisins with liquid, pecans and cherries. Drop by teaspoon onto greased cookie sheet. Bake at 325° for 15 minutes or until light brown. Remove to wire rack to cool. Store in airtight container. Yield: 10 dozen.
Place first 7 ingredients in a 9 x 13-inch baking dish in order listed. Heat soups and wine in saucepan. Pour over goodies in baking dish. Sprinkle with parsley, thyme, salt and pepper. Cover with aluminum foil and bake at 325° for 3 hours.
Preheat oven to 275°. A pan of water placed in oven adds moisture to the cake. Cream butter, add sugar beating well. Add eggs and mix. Add sifted dry ingredients alternating with water or juice, beating well after each addition. (Hold in reserve 1/2 cup flour for dredging fruit and nuts before	adding to mixture.) Fold in fruit, nuts and molasses. Mix well.	Pour into 9-inch loaf or tube pan which has been greased and lined with wax paper. Bake at 275° for 2 to 3 hours.
Bring first 3 ingredients to boil; add flour. Stir hard. Take off stove; add eggs. Beat until smooth. Cook for 30 minutes at 350°.
Mix oatmeal and boiling water. Cream together oleo, white sugar and brown sugar. Add eggs, beaten well. Add cinnamon, salt, soda and flour. Bake in greased pan at 350°. When it is baked put the following topping on the cake and place in oven until it bubbles.
Mix the brown sugar and white sugar together. Add the flour, eggs, milk, butter, flavoring and chopped pecans. Mix very well. Pour into pie shells. Bake at 350° until lightly browned. Makes 2 pies.
Saute onion, pepper and garlic in olive oil or bacon fat until soft. Add okra and continue to cook over medium heat for 10 minutes, stirring often. In separate dry pan, cook flour over medium heat. Stirring often, heat until lightly browned (watch it as it burns easily). When browned, stir this flour into 1/2 cup of water until blended.** Add tomatoes to sauteed vegetables, then stir in flour mixture. Stir until smooth, then add crab, shrimp, spices and remaining water or stock. You can add more stock or water if needed to keep it a soupy consistency. Cover and stir occasionally for about 45 minutes, tasting for spices or salt if needed. SERVE IN BOWLS OVER FRESH HOT RICE.
Mix first 3 ingredients up until it gets like a bread dough; roll out on powdered sugar. Spread peanut butter on and roll into a log and cut into slices.