HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine apples and sugar; let stand. Beat eggs slightly; beat in oil and vanilla. Mix and sift flour, baking soda, cinnamon and salt. Stir in alternately with apple-sugar mixture. Stir in walnuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for about 1 hour or until cake tests done. Let stand in pan until quite cool. Turn out on rack or frost in pan.
Line 9-inch pie dish with crust. Set aside. Combine all ingredients. Mix well. Pour into pie dish. Place second crust on top. Slightly moisten edges of crust, then crimp with fork to seal. Cut 6 to 8 slits in top crust to vent steam. Bake at 375° for 45 to 50 minutes.
Preheat oven to 350°. Shake flour in large size 14 x 20-inch Reynolds Oven Cooking Bag. Place in a 13 x 9 x 2-inch baking pan. Add rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper and garlic powder. Squeeze bag gently to blend ingredients. Brush chicken with oil. Sprinkle lightly with paprika and additional salt and pepper to taste. Cut sausage links into thirds. Arrange chicken and sausage pieces on top of rice mixture. Close bag with nylon tie. Make six 1/2-inch slits in top. Bake 50 to 60 minutes or until tender. Makes 4 servings.
Place brisket on large sheet of heavy-duty foil. Sprinkle seasonings on both sides. Pour liquid smoke and Worcestershire sauce over top. Wrap securely and let stand 6 to 8 hours in the refrigerator. Place foil wrapped meat (do not add liquid) in slow cooker or very low oven. Cook 8 to 10 hours. Chill before slicing thin.
Combine flour and soda; set aside. Cream butter, sugars, vanilla and pudding. Beat in eggs. Sift flour and soda into mix. Add chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Yields 4 dozen cookies.
Mix all the ingredients together except the water. To make a fluffy mixture if too stiff, use the water to make it softer and fluffier. Let it rest at least 1 hour, then roll into small balls in flour and fry slowly.
Put zucchini, onion and pickling salt in large bowl. Mix well and refrigerate overnight. Drain and rinse in cold water. Drain again and place in large kettle with remaining ingredients. Bring to a boil and simmer 30 minutes uncovered, stirring occasionally. Pour into	hot pint jars and seal. Makes 6 to 8 pints.
Fill 4 gallon churn with whole cucumbers. Add 2 cups salt for each gallon of water. Cover cucumbers with salt water and let stand 7 days. Remove from churn. Wash and slice. Return to churn. Mix alum and water to cover. Let stand 2 nights. Remove from churn and wash. Return to churn and add vinegar to cover. Let stand overnight.
Mix and chill Eagle Brand milk and lemon juice about 10 to 15 minutes. Chill remaining ingredients after mixing. Place cherry halves on top for decoration.
Brown hamburger and onion. Mix noodles with mixture made from all other ingredients. Cover with crumbled bread crumbs. Melt butter; pour on top of bread crumbs.
Mix dry ingredients together. Cut butter into flour mixture. Add eggs and mix into dough. Dough should not be too sticky. Refrigerate dough overnight. Roll dough (small pieces) to about 1/4 inch thickness. Cut into small squares and deep fry in oil. When dough is all fried, coat with hot honey.
Saute garlic, onion, celery and bell pepper in butter until wilted; add chopped Ro-Tel tomatoes. Simmer for 15 minutes. Add salt, pepper, crawfish tails, parsley and green onions. Cook just long enough to heat well. Mix with rice. Serve as a side dish. This is very highly seasoned with pepper. If you don't like it that hot, use less pepper and Ro-Tel tomatoes.
Cream the sugar, butter and egg until light and fluffy. Sift flour, baking powder, soda and salt together. Add flour mixture to chopped nuts and cut up cherries. Add both mixtures together. Pour into greased and floured loaf pan. Let stand 20 minutes. Bake 1 hour at 350°.
Brown chicken in heavy casserole in oil. Add saffron (salt and pepper to taste), curry, onions and garlic. Place in 325° oven. Bake until chicken is done, about an hour. Add in rice, crushed tomatoes, olives, capers and peas. Serve when heated through. Great for a make ahead dish to serve the next day.
Mix brown sugar and flour. Blend in butter. Add pecans and sprinkle on potatoes. Bake 15 to 20 minutes at 350°.
Spray baking dish with Pam. Mix all ingredients and pour in dish. Place chicken pieces on top. Brush chicken with oil. Bake at 350° for 1 1/2 hours.
Cook noodles and drain. Cook potatoes and drain. Add 3/4 of cheese and 1 stick of oleo and mash. Cut onions into thin slices and separate them. Saute in 1 stick oleo. Layer in casserole 1 stick of melted butter in bottom of 9 x 13 dish, noodles next, potatoes next, sauteed onions and 1/4 cheese, cut into cubes on top. Bake at 350° for 30 minutes.
Mix chicken, mayonnaise and celery. On baking sheet, arrange muffin halves. Top with tomato. Divide chicken mixture evenly among muffin halves. Top with cheese. Broil 6 inches from heat 4 minutes or until cheese is melted. Serves 3. Prep time: 10 minutes.
Preheat oven to 350°. Cream butter and sugar and mix eggs. Sift together flour and baking powder. Add flour mixture and milk alternately to butter mixture. Add vanilla and mix well. Drop cake batter by teaspoons into greased and floured small muffin tins. Bake for 10 minutes. Remove from muffin tins.
Peel potatoes and cut in 1-inch cubes. In a large saucepan, bring to a boil enough water to cover potatoes (1/2 teaspoon salt to 1 cup of water). Add potatoes. Cover tightly and cook for 25 to 30 minutes. Drain. Slowly fry bacon crisp. Place on paper towels to drain and crumble.
In large skillet over medium heat, crumble and brown sausage. Add green pepper and onion; cook 1 minute. Stir in flour until dissolved. Gradually stir in milk and salt. Cook until thickened and bubbly. Pour into ungreased 3 quart casserole.
Saute onion in the oleo until tender. Add flour and cook until thick. Stir in water and continue to stir until mixture is thick. Add Cheez Whiz and stir until melted. Beat eggs and add to mixture. Stir in broccoli. Mix well. Bake at 350° for 30 minutes or until done.
Wash, chop and mix vegetables. Peel onions. Discard pepper seeds. Add salt; let stand for several hours or overnight. Drain liquid and discard. Tie spices in a bag. Combine all ingredients; simmer for 30 minutes. Ladle boiling mixture into hot jars, seal at once and process in boiling water bath for 5 minutes. Makes 12 pints.
Mix all ingredients thoroughly. Adjust mayonnaise to taste. This salad is great with fried fish.
Preheat oven to 350°. Mix butter, flour and cream cheese. Chill a few hours. Roll dough out. Cut cookies with a glass. Fill half of circle with pie filling. Fold over and seal edges. Bake for 15 to 20 minutes. Frost when cool.
Mix cake mix, 1 egg and butter until crumbly. Pat into greased 9 x 13-inch pan. Mix together Eagle milk, egg and vanilla. Add chips, nuts and coconut to it; mix again. Spread this over cake mix. Bake at 350° for 40 minutes. Cut into squares when cool.
Layer potatoes in a 9 x 13-inch pan. Sprinkle with salt and pepper to taste. Cook onions in melted butter until soft, but not brown. Mix in soup and sour cream. Pour over potatoes and mix to coat potatoes. Top with cheese and bake at 350° for 30 minutes or until bubbly.
Boil the chicken for 20 minutes. Add dried black mushrooms, soaked in warm water (add this water also). Over a few times, add soy sauce, oyster sauce, pepper, garlic and salt. If you like hot food, put in some more pepper.
Brown beef and onion. Combine cream of chicken soup, milk and American cheese in saucepan. Cover over low heat until cheese melts, stir constantly. Add pimentos and green chilies; set aside. Soften tortillas in microwave. Add Cheddar cheese to cooled beef. Fill tortillas with beef mixture. Roll to enclose filling. Place in a dish. Pour cheese mixture over enchiladas. Bake covered for 30 minutes at 350°.
Mix first 5 ingredients together well. Fold in blackberries. Pour into 2 baked pie shells or graham cracker pie crust.
Cook raisins and rice in water and salt (until water is gone). Beat eggs, sugar, milk and vanilla. Add to rice and raisins. Simmer until it thickens. Serve warm. Refrigerate leftovers.
For each bowl cut up bananas and pour sugar over them. Then add bread crumbs and cold milk. Serve immediately.
Combine all ingredients, liquid and all. Mix. Let set in refrigerator several hours to mix flavors. Take out and bring to room temperature before serving.
Beat cream cheese until softened. Add powdered sugar; mix well. Set aside. Beat pudding and milk until thickened. Add Cool Whip and vanilla to pudding. Fold the two mixtures together. Crush Oreo cookies in blender. (Do 6 to 7 cookies at a time.) Line flowerpot with aluminum foil. Layer in pot, beginning and ending with Oreo cookies. Wrap plastic around stems of flowers and insert in pot. Refrigerate.
Chop cabbage. Melt fat and cook finely chopped onion until light brown, then add cabbage and heat through. Add bay leaf and cloves, salt, vinegar, water and cut up apples. Steam until done. Add sugar to taste and cornstarch to thicken.
Grease a 13 x 9 x 2-inch glass baking dish. Arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife. Layer meat over bread. Sprinkle with cheese. Beat eggs, milk and pepper in bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. Bake casserole, covered, in preheated moderate oven (350°) for 45 minutes, then uncovered for 10 minutes or until bubbly and puffed. Serve immediately.
Measure words carefully. Add understanding, patience and listening. Stir in personality. Season to taste with humor. Blend well. Place in a warm place. Serve in individual molds. Savor the results.
Beat eggs; add milk. Melt butter; cook scrambled eggs. Place in a 9 x 13-inch pan. Top with ham, bacon or sausage. Mix milk and soup; pour on top. Sprinkle grated cheese on top. Cover with foil until needed. Can be made day before and kept in refrigerator. Bake at 250° for 1 hour.
Strain the cucumber for about 1 hour. In a serving bowl, blend all prepared ingredients together and let set in refrigerator for about an hour. When serving, drizzle some olive oil over the Tzatziki and serve as an appetizer or dip with bread as an accompaniment.
Sprinkle cooked potatoes with salt, sugar, celery and vinegar. Add onion, celery and pickle. Add mayonnaise; toss to mix. Fold in eggs. Chill well.
Beat eggs and add rest of ingredients. Pour into a greased flat casserole and bake at 350° for 40 minutes. Serves 8 to 10.
Prepare rice as label directs. In a bowl with a fork, beat eggs and salt slightly. In a nonstick skillet over medium heat in 2 tablespoons of hot salad oil, gently stir rice until well coated with oil. Push rice to one side of skillet. In same pan over medium-high heat heat 1 tablespoon of oil until very hot; pour in eggs. Cook with spoon, stirring quickly and constantly until eggs are the size of peas and leave side of pan. Mix eggs with rice. Stir in peas; heat through.
Mix cream cheese, eggs, sugar, vanilla and lemon juice together until smooth. Place vanilla wafers in cupcake papers in cupcake pans and spoon cream cheese mixture over wafers. Bake for 25 minutes in 350° oven. Let cool. Refrigerate until ready to serve. Just before serving, add a spoonful of cherry or blueberry pie filling to each one.
Brown beef until crumbly. Stir in dry taco seasoning. Add tomatoes and corn; bring to a soft boil, stirring frequently. Pour into a 2 quart casserole. Carefully top with bread mix (instructions on package). Bake at 400° for approximately 15 minutes or until brown. Makes 6 servings.
In a large skillet, cook onion and green pepper in oil until onion is golden. Add beef and brown, stirring with fork to break up meat until cooked. Add remaining ingredients and mix well. Cover and simmer 15 to 20 minutes. Serves 8 to 10.
Be sure to drain all canned fruit well. (I put it all together in strainer and let it set for quite a while.) Prepare pudding as directed, substituting fruit juice for milk. Cool pudding thoroughly. Blend in prepared topping (I used Dream Whip), fruit cocktail, pineapple, oranges and marshmallows. Mix well. Just before serving, add bananas and other fresh fruit, as desired. Serves 12.
Mix cake mix, eggs and oil with spoon. Looks like cookie dough, then add chocolate chips.
Combine all ingredients, except lettuce, in bowl. Mix well. Serve on bed of lettuce leaves.
In a 2-quart saucepan, cook and stir margarine and unsweetened chocolate over low heat until melted. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly with a wooden spoon, just until combined. (Don't overbeat or brownies will rise too high, then fall.) Stir in flour.
Cream together sugar, egg yolks and cream cheese. Whip the whipping cream and egg whites. Fold each in creamed mixture. Add vanilla and stir. Put graham cracker crumbs on top and bottom and freeze in a 9 x 13-inch pan.
Place all ingredients in cast-iron skillet. Stir constantly with wooden spoon 10 to 12 minutes until thick and bubbly (it smells burnt) and golden brown. Spread onto buttered cookie sheet; spread thin. Place 3 Hershey bars on top of hot candy. Spread to edges of candy and let cool and harden. Break into pieces when cooled.
In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on waxed paper-lined cookie sheet. Chill for 30 minutes. Meanwhile, melt the white coating in a microwave-safe bowl. Dip balls in coating and place on waxed paper to harden.
Cook tortellini as directed. Use only tops of broccoli (cut small). Julienne peppers and onions and slice radishes and carrot thin. Mix together with tortellini and Parmesan and add dressing.
Bring to a boil, cook 30 minutes. Makes approximately 5 quarts.
Heat buttermilk until warm. Add remaining ingredients. Mix and knead until spongy. Roll out and cut with biscuit cutter. Let rise 1 hour. Bake at 375° until brown.
Cover with 2 cups crushed potato chips. Bake 3/4 hour at 350° in 8 x 8-inch baking dish.
Preheat oven to 375°. Beat egg yolks until thick and lemon colored; set aside. Heat butter; add flour. Gradually add milk, stirring until smooth and thickened. Add nutmeg, garlic powder, salt and pepper and remove from heat. Add 1/3 of hot mixture to egg yolks, stirring constantly, then stir back into remaining hot mixture. Add cheese and spinach and mix. Beat egg whites stiff and fold into spinach mixture. Pour into 1 1/2-quart casserole. Bake, uncovered, in a 375° oven for 30 minutes.
Boil the chicken until done; then debone and cube. Cook noodles in chicken broth and drain. Brown onion, celery and bell pepper in butter. Add all together in casserole dish and bake at 350° for 30 to 45 minutes. Sprinkle bread crumbs on top before baking. May add grated cheese to top about 5 minutes before removing from oven, if desired.
Blend shortening, salt, cinnamon and nutmeg. Add sugar gradually and cream well. Add eggs, singly, beating well after each addition. Pour boiling water over dates; let cool. Add to creamed mixture and blend. Sift soda with flour; add to creamed mixture. Mix well. Add nuts. Spread in 10 x 20 x 2-inch pan. Bake at 350° for 40 to 45 minutes. Cool; cut in bars and roll in powdered sugar.
Mix ingredients together and drop by spoon onto cookie sheet. Bake at 350° for 7 to 9 minutes.
Beat cream cheese until fluffy. Gradually add sweetened condensed milk. Stir until well mixed. Stir in lemon juice and vanilla. Turn into prepared crust. Chill 2-3 hours.
Mix the first 4 ingredients together by hand. Pour in 9 x 13-inch greased and floured pan. Batter will be thick. Bake 30 to 40 minutes at 350°.
Cut shortening into flour and salt. Combine egg, vinegar and water. Pour liquid into flour mixture all at one time. Blend with spoon just until all the flour is moistened. This is an easy crust to handle and can be re-rolled. Yield: 2 (9-inch) pie crusts.
Cream sugar, eggs and butter. Spread in a greased 17 X 11 cookie sheet. Bake at 350 degrees for 20 minutes.	Cool. Cut into bars and bake again at 450 degrees for a few more minutes. Drizzle with powdered sugar icing.
Brown meat and onions with seasonings. Add remaining ingredients and simmer at least 2 hours.
Mix sugar, salt and cocoa together. Add eggs and mix well. Stir in vanilla and milk. Add melted margarine. Pour into two unbaked pie shells. Bake in a 350° oven about 40 to 50 minutes or until firm.
Coat a skillet with cooking spray. Place over medium heat until hot. Add onions. Saute until tender. Stir in rice and next 6 ingredients. Add 1/2 Cheddar cheese. Spoon mixture into 1-quart casserole. Bake at 375° for 30 minutes. Sprinkle with remaining cheese. Bake 5 minutes more.
Sandwich 2 Ritz crackers together with a generous amount of peanut butter. Press together so peanut butter spreads to edge. Using tongs, dip crackers into melted almond bark (vanilla or chocolate). Place on waxed paper to harden.
Mix well and pour in dish. Bake at 350° for 40 to 50 minutes.
Wash peppers; slice in thick slices or leave whole, making holes in each pepper with toothpick or ice pick. Cover peppers with boiling water. Let stand 5 minutes. Mix vinegar, water, cooking oil and salt. Bring to a boil. Drain water off peppers and pack in jars. Add the other salt and cooking oil to each jar and seal. Makes very good peppers and pepper sauce.
Mix flour and baking powder in bowl. Add salad dressing and milk; mix until mixture forms ball. Press into 14-inch pizza pan. Sprinkle with corned beef. Mix cheese, sour cream and dry mustard in bowl. Spread over corned beef. Bake at 425° for 20 minutes or until golden brown. Yield: 6 servings.
Cream sugars, butter or margarine, oil, eggs, vanilla, salt, soda, and cream of tartar. Add flour one cup at a time, mixing well after each cup. Freeze dough and keep frozen between batches. Roll dough into small balls. Place on cookie sheet. Press each cookie with the bottom of a glass dipped in granulated sugar. Bake at 375° for about 10 minutes or until golden brown. If cookies are not made too large, this will make 100 or more cookies.
Mix and bake cornbread according to directions. Remove from oven, cool and crumble. Meanwhile cook sausage, crumbling as it cooks. Drain off grease, wash with warm water and finish draining on paper towel. Chop pickles, tomatoes, onions and pepper. Add mayonnaise and pickle juice. Stir in sausage and cornmeal.
Spray saucepan with nonstick spray. Add turkey, onions, green peppers and garlic. Cook until turkey is lightly brown or done. Add beans, tomatoes (with juices), salsa, cumin and chili powder. Bring to a boil, then reduce the heat. Cover and simmer for 20 minutes to blend flavors. If desired, top with Cheddar cheese or sour cream.
Rinse hens thoroughly under running cold water. Pat dry. Stuff hens with orange, lemon and lime slices and close cavity. Brush hens with oil and sprinkle with paprika. Place hens on barbecue spit and cook on medium heat until juices run clear and meat feels tender (about 60 minutes). Baste hens with orange marmalade during the last 1/2 of cooking time or at the last 15 minutes. Serves 2 to 4.
Blend sugar and Wesson oil. Add eggs, one at a time. Add vanilla, flour, spices and salt. Add soda to buttermilk and add gradually to first mixture. Add prunes while still using mixer. Stir in nuts by hand with wooden spoon. Bake in broiler pan at 325° for about 1 hour.
Heat oven to 400°. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoon, about 2 inches apart, onto lightly greased baking sheet. Bake for 8 to 10 minutes, or until no imprint remains when touched lightly. Immediately remove from baking sheet. Cool. Frost with Orange Butter Icing.
Cream peanut butter and butter. Add sugar gradually. Add well beaten egg. Sift flour, soda, baking powder and salt together and add to the creamed mixture. Chill dough in refrigerator a while. Shape into small round balls. Bake at 375° until brown on top.
Sift flour, baking powder and salt. Cream margarine with sugar. Add eggs and beat well. Add flour mixture alternately with milk. Add vanilla and mix several minutes. Add blueberries. Bake in 9-inch square pan at 350° for 35 to 40 minutes.
Grease a 9-inch round cake pan, Bundt pan or angel food pan. Cut bread dough up in pieces and place in the bottom of pan. Sprinkle with pudding mix.
Beat egg yolks and 1 white until thick. Add milk; beat again. Add lime juice (fresh or bottled), beating until thick. Fold in 3 beaten egg whites; add few drops of coloring (if desired). Pour into cooked pie shell. (Graham cracker crust may be used.) Bake 15 minutes at 250° or until set. Refrigerate. Serve topped with Cool Whip.
Combine condensed milk, lemon juice, vanilla and cream cheese in blender or with a mixer until smooth. Stir in the cranberry sauce. Spoon mixture into pie crust. Freeze until firm. Thaw 10 to 15 minutes before serving.
Place cubed bread in bottom of a 9 x 13-inch baking dish. Add cheese. Add layer of sausage. Then pour mixture of milk, soup and eggs over sausage. Put in refrigerator overnight. Remove from refrigerator 1 hour before baking. Bake 1 hour at 325°.
Divide cookie crumbs; using one half of crumbs, pat into the bottom of a 9 x 13 pan. Layer slices of ice cream on crumbs. Freeze. Remove from freezer and drizzle fudge topping over the ice cream. Spread whipped topping over fudge topping. Sprinkle the remaining cookie crumbs on top. Place in freezer until ready to serve. Serves 15 to 18.
Mix cake mix. Bake as directed in 2 round pans. Cream together cheese, cool whip and sugar. Fold in 8 candy bars. Spread on cake. Top with remaining candy bars. Press candy around sides.
Heat 1 1/2 cups water. Mix the next three ingredients and stir into boiling water. Cook 3 minutes and add oleo, salt, vinegar and vanilla. Pour this over apples.
Melt margarine; add marshmallows. Stir and add Jell-O mix. Pour over popped corn. Mix. Shape into balls. Wrap with Saran Wrap and tie.
Wash, dry and tear romaine into bite-sized pieces. Slice mushrooms and toss with lettuce. Add herbs and toss again. Chill in refrigerator. While preparing remaining ingredients slice peeled oranges into 1/4-inch slices or use mandarin oranges. Slice onion thinly. Heat almonds and sugar in heavy skillet. Toss and heat slowly, stirring constantly. Sugar should be melted, forming a glaze over the almonds. Cool.
Melt butter in a heavy large skillet. Saute vegetables 30 minutes. Add seasonings to taste. Add crawfish tails and fat. Saute for 1 minute and stir in flour. Continue sauteing 3 minutes, then add water, chicken bouillon cubes and parsley. Simmer 10 to 15 minutes. Serve over rice. Serves 4 to 5.
Brown ground beef and drain. Add 1/2 packet seasoning mix with 1/2 cup water. Cook for 10 minutes.
Mix and pour into a greased pan. Bake at 400° for 20 to 25 minutes.
Chop, mix and drain excess liquid. Put in large skillet; add handful of mixed pickling spices. Boil until translucent. Put in sterilized jars and seal.
Mix together sugar and cornstarch. Gradually add milk, stirring until smooth. Add eggs, corn, butter and salt. Mix well and turn into a greased 1-quart baking dish. Sprinkle with nutmeg. Bake at 325° until set (1 hour).
Put berries, unpeeled oranges and cored apples through food chopper or food processor. Add sugar; let stand overnight. Put in sterilized cans and lids and refrigerate.
Pour boiling water over cabbage leaves. Let stand 5 minutes; drain. Season meat. Add onion, rice and eggs. Roll a portion of filling into each leaf. Fasten ends with toothpicks. Place rolls in pressure cooker. Pour soup and water over rolls. Cover; let pressure build and cook for 8 minutes. Reduce pressure normally. Serves 8.
In a large bowl, combine ham, sauerkraut, onion and 2 tablespoons of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour or overnight. Shape into 3/4-inch balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs. Heat oil to 375° in a deep fat fryer or electric skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers.