HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core, and quarter apples. Cook with enough water to keep apples from sticking to pan. Drain off excess juice. Put through colander or ricer and measure 9 cups pulp. To the pulp add 1/2 cup vinegar, 5 cups sugar, 1/4 cup cinnamon. Cook in 300° oven for 2 to 3 hours until mixture becomes quite thick. Stir occasionally. Put into hot sterilized jars and seal.
In a 6-quart container, mix together first 7 ingredients. Loosely cover and freeze until firm.
Preheat oven to 350°. Heavily grease and flour a 12-cup fluted tube pan. Combine all ingredients in large bowl. Stir until just blended. Pour into prepared pan. Bake 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool 15 minutes in pan. Turn onto rack to cool completely. Serves 12 to 16.
Butter should be at room temperature. Mix first 4 ingredients real good; add to butter. Add eggs, one at a time. Add milk and vanilla; mix well. Put in a 9-inch deep dish pie crust. Cook until done.
Sift together the flour, baking powder, soda and salt. Blend butter and sugar in large bowl (use pastry cutter to blend). Add vanilla. Add eggs, one at a time; beat well after each addition. Blend in sour cream. Add dry ingredients gradually; beat until well blended. Spoon 1/2 of mixture into well-greased 10-inch tube pan. Mix nuts, cinnamon and 2 tablespoons sugar; sprinkle 1/2 of this into batter. Add rest of batter; top with rest of nut mixture. Cut through with knife to marble slightly. Bake at 350° for 45 to 50 minutes. Cool on wire rack for 10 minutes. Turn out of pan. Dissolve brown sugar in orange juice (warm over low heat). Brush this mixture over top and sides of warm cake. Incredible!
Heat marshmallow and peanut butter in large saucepan over low heat until melted and mixture is smooth. Remove from heat immediately. Add cereal. Mix lightly until well coated. Press into greased 13x9x2 inch pan. Cool completely. Cut into squares.
Soften and mix together the oleo, cream cheese and powdered sugar. Beat together the pudding and milk. Mix the two mixtures together. Fold into pudding mixture the Cool Whip. Crush cookies. Layer Oreos, pudding and Oreos. Make sure you cover top with Oreos. You may stick a flower in it for decorations.
Cook rice according to directions on package, omitting butter. Cool. Toss chopped onions, pepper and olives. Drain artichokes, reserving marinade. Add marinade to mayonnaise and stir into all other ingredients, except artichokes. Coarsely chop artichokes and add last. Salad can be refrigerated and kept for as long as 3 days.
Preheat oven to 350°. Trim excess fat from ribs. In a small bowl, combine salt, pepper, oregano, basil and chili powder. Mix well. Rub seasonings into ribs, covering all sides. Heat 2 tablespoons oil in a medium skillet. Brown ribs in oil until golden brown on all sides. Remove ribs and set aside. Add remaining oil, if needed. Saute onions and garlic in oil until onion softens. Cover bottom of a shallow 4-quart casserole with sauteed onion mixture. Place ribs on top of onion. Pour in wine. Cover and bake until ribs are fork-tender, 1 1/2 to 2 hours. Add beans. Cover and bake 30 minutes. Remove ribs and place on a warmed platter. Stir beans into pan juices before serving around ribs.
Boil potatoes in jackets. When cool, peel, slice and set aside. Mix sugar and cornstarch. Stir in vinegar and water. Cook until clear. Add bacon, salt, pepper and a little onion to taste. Pour over potatoes (more bacon drippings can be added for more taste). Recipe can be tripled and placed in a crock-pot for a "crowd pleaser" or heated in oven until warm.
Brown hamburger and drain. Add V-8 juice, soup mix and mixed vegetables. Cook until thickened (as desired).
In saucepan melt margarine and stir in flour. Cook the roux, stirring for a minute, then gradually add milk, stirring until the sauce begins to thicken. Stir in salt and pepper and set aside. Grease 3-quart casserole. Spread 1/3 of the potato slices on the bottom, then 1/2 of the onions, followed by 1/2 of the cabbage and 1/2 of the kielbasa in layers over potatoes. Add 1/3 of the sauce. Repeat the layers, ending with potatoes. Add the rest of the sauce. Cover the casserole and bake at 350° for 1 hour and 15 minutes.
Place fish in single layer in microwave-safe dish. Cover with vented wrap (plastic). Microcook on High for 4 to 7 minutes or until fish flakes easily when tested with fork. Using a slotted spoon, transfer fish to serving platter. Place margarine in a 1 cup microwave-safe measure. Cook on High for 40 seconds to 1 1/2 minutes or until melted. Stir in juice and herb. Drizzle over fish. Garnish fish with lemon or lime peel or sprig of fresh herbs.
Mix first 3 ingredients together. Add rest of ingredients and mix well. Pour into greased pie pan (makes its own crust). Bake 1 hour at 350°.
In large bowl, stir together mayonnaise and all other ingredients. Toss to coat well. Cover; refrigerate for at least 2 1/2 hours; if desired, sprinkle with paprika. Makes 8 cups.
Melt butter in heavy saucepan over low heat and add sugar. Remove from heat. Add eggs, one at a time, and beat well with large wooden spoon. Add flour, vanilla, butternut flavoring, coconut flakes and pecans. Mix with wooden spoon. Pour in greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Cool and cut into squares.
In bowl, mix all ingredients, except oysters and cooking oil. Roll oysters in mix. So that mixture sticks to oysters, do not fry for about 4 minutes. Deep fry in hot oil until brown.
Preheat oven to 325°. In a 9 x 13-inch pan, roll out crescent rolls so that they are flat on the bottom and come up about halfway on the sides of baking pan. Add bacon and cheese. In mixing bowl, beat eggs and milk together. Pour over bacon and cheese. Bake 30 minutes.
Combine sugar, paprika, salt and pepper in small bowl. Pat ribs dry with paper toweling. Rub ribs with garlic. Rub with dry mixture. Let stand 1 hour at room temperature. Wrap ribs in heavy-duty foil packet. Ribs can be cooked on grill or in oven. Baste with favorite barbecue sauce when ribs are done.
Slice squash. Grate cheese. In a large bowl, mix squash, cheese, salt to taste, pepper to taste and slightly beaten egg. Put in casserole dish. Bake 1 hour at 350° to 400°.
Cook ground beef with onions, stirring to crumble meat. When done, drain fat and add rest of ingredients. Simmer, covered, about 10 minutes. Serve with Mexican Cornbread.
Mix all ingredients together. Bake in 9 x 13-inch pan for 30 minutes at 350°. Remove from oven and put 1 pound crumbled bacon on top. Return to oven and bake for 10 more minutes. (I use bacon bits.)
Mix graham cracker crumbs and melted butter together. Press in bottom of spring-form pan.
Mix together. Drop by spoonfuls into powdered sugar and roll into balls. Bake in ungreased pan for 9 to 12 minutes. Do not overcook.
Beat eggs. Add remaining ingredients. Grease baking dish with butter or margarine. Bake at 350° until mixture is solid.
Place broiler pan under hot broiler to heat. Mince garlic with salt to form paste. Place in cup; add oil and seasonings. Mix. Spread over chops. Place chops in broiler pan. Broil 4-inches from heat source, 2 minutes on each side or until medium-rare. Makes 4 servings.
Brown ground beef and drain. Add barbecue sauce, onion and brown sugar. Press each biscuit into a muffin cup, making sure dough goes up to the edge of cup. Spoon meat on top and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Preheat oven to 350°. Mix cake mix, pudding, olive oil, and egg with electric mixer. While mixing, slowly pour in the very hot tap water and vanilla. Fold in chocolate chips.
Brown beef, onions and peppers. Combine meal, corn, milk, eggs, baking soda and baking fat in a large bowl. Pour half of batter in greased skillet or baking pan. Spoon meat mixture evenly over batter. Sprinkle with half of the cheese. Top with remaining batter. Sprinkle with rest of cheese. Bake in oven 40 to 45 minutes at 350°. Cool and cut into squares.
Brown hamburger or ground turkey and season with picante sauce. Add beans to meat and set aside to cool. Combine lettuce, onion, tomatoes, avocado and cheese. Before serving, add meat, chips and dressing and toss.
Combine cocoa and cornstarch in a small saucepan. Gradually stir in milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook 1 minute. Stir constantly. Remove from heat.
Heat oven to 375°. Cook macaroni. Place half the macaroni in ungreased 2-quart casserole dish. Sprinkle with half the onion, salt, pepper and cheese. Repeat. Pour white sauce over casserole. Dot with butter. Cover and bake for 30 minutes. Uncover and bake for 15 minutes longer. Makes 6 to 8 servings.
Preheat oven to 350°. Spread pie filling in bottom of 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter (mixture will be crumbly). Sprinkle mixture over pie filling. Bake 40 to 50 minutes or until golden brown.
Refrigerate first 4 ingredients overnight (in the cans). Mix all ingredients the next morning.
Bake together almonds and sesame seed at 350° until brown. Cool. Add cabbage and noodles. Just before serving, add the dressing.
Combine sugars and milk. Bring to a boil, stirring occasionally. Add butter, pecans and vanilla. Mix completely and then do not stir anymore. Cook until temperature reaches 238° (soft-ball stage). Cool almost 3 minutes. Beat until thickened. Pour out onto a well-greased surface and allow to harden.
Melt butter. Add brown sugar, corn syrup and salt. Bring to a boil for 5 minutes. Remove from heat. Add soda and vanilla. Pour over popcorn. Mix. Put mixture into 9 x 13-inch pan. Bake 1 hour at 250° mixing every 15 minutes.
Rinse beans in cold water and drain. Combine sugar, vinegar and oil and pour over beans. Add garlic salt, pepper and oregano. Toss and chill overnight. Serves 6 to 8.
Dissolve bouillon in the boiling water. Place beef, potatoes, carrots, mushrooms and onions in a 9 x 13 x 2-inch casserole. Sprinkle with crumbled bread and tapioca. Season with salt and pepper. Pour bouillon over all. Cover tightly with foil.
Cream together Crisco, sugar and eggs. Sift dry ingredients 3 times. Add flour mixture to Crisco-sugar mixture alternately with buttermilk. Add vanilla and red food color; beat well. Fold in soda, dissolved in vinegar. Bake at 350° for 30 to 35 minutes.
Put sugar, salt, butter and syrup in bowl and microwave for 2 minutes. Take out and stir. Put back in microwave for 2 more minutes. Take out. Add baking soda and stir until it changes color and almost doubles in consistency.
Mix well and place in a large oblong baking dish. Top with 2 cups crushed cornflakes. Pour 1/2 stick of the melted oleo over cornflakes. (Crushed Ritz crackers may be used instead of cornflakes but omit the 1/2 stick of melted oleo.) Bake at 350° for 1 hour.
Brown hamburger and onion. Layer noodles with mix in a 10 x 10-inch baking dish. Mix liquids and spices. Pour over beef and top with cheese. Bake at 350° for 1 hour.
Cut dough in 9 slices. Cut each slice in 4 pieces. Lightly spray mini muffin pan with cooking oil spray. Place 1 piece of dough in each cup. Dip mini tart shaper in flour, press into dough to form a cup (flour shaper after each press). Place 1 candy piece in each cup. Bake at 350° for 10 to 12 minutes. Cool in cups for 15 minutes. Remove to nonstick cooling rack and cool completely.
Mix together and bake at 350° for 1 hour in 9 x 13-inch baking dish.
Melt 1/2 of the butter in large saucepan. Saute onions and stir in flour. Gradually add milk and cook until thickened. Blend in cheese, remove from heat and stir in sherry and spices. Beat 18 eggs with 1 cup water and season with salt and pepper. Melt 4 tablespoons butter and 2 tablespoons oil in large skillet. Scramble eggs until they barely hold together; set aside to cool. Repeat with remaining eggs. Grease 2 (3-quart) casseroles. Pour 1/4 of sauce in each casserole. Place eggs evenly on top. If using shrimp, sausage or ham, add at this point. Cover with remainder of sauce, dividing between the two casseroles. Entire top and bottom must be covered. Cover tightly and refrigerate up to 2 days. Bring to room temperature. Bake covered at 275° for 1 hour. Keep warm over hot water.
Combine all dry ingredients; mix well with wet ingredients. Bake at 350° for 1 hour.
Mix dry pudding with marshmallows. Stir in Cool Whip. Add other ingredients, including juice from pineapple. Refrigerate overnight before serving.
Combine eggs, sugar, vanilla, cream and half and half. Mix well. Add Eagle Brand and Carnation evaporated milk. Stir well. Pour into 1 gallon freezer and fill to line with whole milk. Freeze in ice cream freezer for about 40 minutes. Use lots of ice and add salt often.
Stir in dry ingredients. Cut in butter. Pat 2/3 crumbs in 9 x 13-inch pan. Spread with preserves. Top with crumbs. Bake at 375° for 35 minutes. Cool. Cut in squares.
Brown beef, onion and bell pepper. Add Sloppy Joes mix and taco mix to beef. Mix well. Pour into a casserole dish. Sprinkle grated cheese on top. Add tortilla chips around sides and middle. Place in low oven until cheese melts.
Mix Jell-O and water. Add strawberries. Let set while you tear up the cake into small pieces, placing in a 9 x 13-inch cake pan. Pour Jell-O mixture over cake. Refrigerate until firm. Spread Cool Whip on top. You can use sugar-free Jell-O and lite Cool Whip and have a very low calorie, fat free dessert.
Cream the eggs and sugar. Add rest of ingredients, apples last. Pour into a 9 x 13 x 2-inch cake pan and bake at 350° for 40 to 45 minutes.
Mix together; bring to a boil the margarine, cocoa, milk and sugar. Boil 1 minute. Add peanut butter, vanilla and oats. Stir until mixture begins to thicken and drop on waxed paper.
Lightly brown chicken in garlic butter. Transfer to glass casserole dish. Pour on just enough sauce to "almost cover." Bake at 350° until done (about 30 minutes). Remove from oven and sprinkle on Mozzarella and a generous amount of Parmesan. Return dish to oven and turn oven off. Leave in oven just long enough to melt cheeses.
Melt shortening. Add flour, sugar, water and beaten egg yolks. Mix well. Cook over hot water until this thickens, stirring constantly. Remove from heat. Add lime juice and mix well. Pour into baked pie shell. Cover top with meringue and bake in moderate oven until delicate brown.
Spread 1 tablespoon of cream cheese on each tortilla. Top with 2 slices American cheese and 2 slices ham. Roll up tightly. Wrap each securely in plastic wrap. Refrigerate.
Prepare and cook beets. Mix cornstarch, sugar, water and lemon juice or vinegar and salt together; cook 5 minutes. Peel and slice beets; pour mix over beets. Allow to stand a few minutes before serving.
Mix bread crumbs with cheese and melted butter. Line a glass baking dish with half of crumbs. Top with chicken. Add the peas. Season with salt and pepper. Pour mushroom soup over casserole. Top with remaining crumbs. Bake in preheated 350° oven for 30 to 40 minutes. Yield: 8 servings.
Fold bread. Put jelly on one side and peanut butter on another side. Close and eat.
Preheat oven to 350°. Dissolve soda in vinegar; set aside. Cream shortening; add sugar and beat well with electric mixer. Add eggs, one at a time, beating well after each addition. Beat in soda mixture. Sift together flour, cocoa and salt. Combine buttermilk, vanilla and food coloring. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 25 to 35 minutes or until wooden pick comes out clean.
Cook spaghetti; drain and cover with cool water. Chop tomato, cucumber, onion and bell pepper. Drain spaghetti and combine with rest of ingredients. Mix well and refrigerate.
Skin, bone and separate breasts. Cut into 2-inch chunks. Separate wings; discard tips. Put into Dutch oven. Mix in bowl until blended dressing and preserves. Add soup mix and mix well. Pour over chicken and bake at 350° for 1 1/2 hours or until sauce becomes sticky. Cool and serve.
Melt oleo with Worcestershire sauce, garlic salt, salt and cayenne pepper. Mix with all other ingredients and bake at 250° for 2 hours, stirring about 4 times.
Wash and peel apples. Cut them into quarters and thinly slice. Mix sugar, all spices, rind and flour together. Add to sliced apples. Coat real good. Squeeze lemon juice over apples. Let set for a few minutes. Place into a 9-inch baking pie shell crust. Pour butter over apples. Place crust on top; dot with butter. Bake in hot oven at 450° for 15 minutes. Then lower oven to 350° for about 25 minutes or until golden brown.
Put chicken in a buttered flat pan. Sprinkle with salt and pepper. Bake at 350° for 30 minutes. Remove from oven and let chicken cool for about 15 to 20 minutes. Spread mustard over chicken. Mix cheese, bread crumbs and Italian seasoning. Bake at 350° until cheese melts for about 10 to 15 minutes.
Pour boiling water over the chopped dates. Stir until lukewarm. Beat in by hand margarine, egg, sugar and orange juice concentrate. Sift together dry ingredients, except nuts. Fold dry ingredients into date mixture. Add chopped nuts and blend thoroughly. Pour into 9 x 5-inch loaf pan sprayed with Pam and bake in a 350° oven for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Better if eaten immediately or frozen for later use. Yields 12 servings.
Mix together first 5 ingredients. Stir in remainder of ingredients. Drop on lightly greased cookie sheet 2-inches apart. Bake until when touched lightly almost no imprint of finger remains. Brown as little as possible. Bake 10 minutes at 400°. Cool. Frost lightly with vanilla frosting.
Mix and press in 9 x 3 pan; cake mix, beaten egg and butter. Mix cream cheese, 3 eggs and sugar well. Pour over batter. Bake at 375° for 10 minutes. Turn down to 325° for 30 minutes.
In large skillet, brown ground beef. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot sauce. Bring to boil. Reduce heat and simmer 1 hour.
Sift dry ingredients. Cut in shortening until crumbs are coarse. Combine egg and milk; add to other mixture all at once. Stir dough until forms a ball. Turn out and knead gently 20 strokes. Roll to 3/4-inch thick. Cut with biscuit cutter or with glass rim dipped in flour. Bake on ungreased baking sheet for 10 to 14 minutes at 450°. It is possible to refrigerate biscuits before baking up to 3 hours.
Make patties; cover with mushroom and onion soups. Bake in oven 2 hours or until done. Serves 6 to 8 people.
Melt candy and 1 stick margarine; set aside. Cream sugar and 1 stick margarine. Add eggs, one at a time, added alternately with flour and soda. With buttermilk, add melted candy and margarine mixture. Add pecans. Bake in a greased tube pan at 325° for 1 1/2 hours.
Season pork chops and brown. Combine soup, milk and water and heat until smooth. Pour rice in bottom of casserole dish. Layer pork chop on top of rice. Pour liquid over chops and rice. Bake, uncovered, for 20 minutes at 350° or until liquid is absorbed in rice. Serves 4.
Mix apples and sugar. Put in a 13 x 9-inch pan in rows. Cover apples with cheese. Sprinkle with bacon, crumbled. Beat remaining ingredients together. Using ladle, pour evenly over apples, cheese and bacon. Bake at 375° for 30 to 35 minutes until brown.
Mix all ingredients. Bake at 400° for 15 to 20 minutes. Fill muffin tins 2/3 full. Makes a large quantity. Reserve unbaked mixture in fridge in covered container for up to 6 weeks. Use as needed.
Mix everything, except butter and cinnamon. Place in a 13 x 9 1/2-inch baking pan. Dot with butter and sprinkle with cinnamon. Cover with strips of pie crust. Start on lower rack of oven at 425° for 30 minutes; finish on second rack at 350° for 35 minutes.
In large glass bowl, rub one crushed garlic clove around bowl and leave in the bottom. Add all the vegetables and mix them together. Press in remaining garlic to taste and mix. Add olive oil, vinegar, oregano and basil and blend into vegetables. Top with Feta cheese and chill at least 1 hour. This salad becomes an excellent marinated salad if you leave it in the fridge 3 to 5 days and periodically add additional vinegar. Enjoy.
Mix the flour, eggs, water and salt in a bowl. Place on breadboard and knead in additional flour until the dough is stiff. Roll out thin. Let dry for 1 hour.
Put all (except turkey) in a large kettle and cook until almost done. Then add turkey and finish cooking. Add a little water if you need to so you have enough liquid. Serve with homemade bread.
Melt chocolate in double boiler or microwave. Combine pretzels and peanuts in a large bowl. Pour melted chocolate over pretzels and peanuts; toss quickly. Spread mixture as thinly as you can and refrigerate for 5 minutes. Break candy into pieces.
Place apple slices in lightly greased, shallow 2-quart baking dish. Melt butter. Blend in flour and sugar. Spread over apples. Bake at 350° for 45 minutes. Makes 4 to 5 servings.
Cream butter and sugar until fluffy. Add egg, water and vanilla. Mix dry ingredients together. Gradually mix in with wet ingredients. Chill 40 minutes (important). Roll and cut out as desired. Prick tops with fork. Bake on lightly greased cookie sheet at 350° until lightly browned.
Flour can be half whole wheat. Everything must be at room temperature. Sift flour, baking powder and sugar, then add raisins and mix in. Break eggs and mix into buttermilk and add vanilla if desired. Mix every ingredient together. Don't overdue the mixing. Finally, add the melted butter. Set aside for 1/2 hour at room temperature and then turn into greased baking pan. Rub melted butter across top and cut X on it. In 20 minutes, put it in preheated 350° oven. Bake for 45 minutes. Test by inserting narrow knife. If no dough adheres, it is done.
Saute pepper, onion and celery; set aside. Brown hamburg and add tomatoes. Simmer 5 minutes. Add sauteed mixture, salt, pepper and sugar. Simmer slowly for 1/2 hour. Add cooked macaroni.
Cook pasta until just tender; drain and rinse with cold water. Stir together egg, crabmeat, shrimp, Cheddar cheese, tomato, chives and pepper. Fill shells with mixture. Mix egg with water. Dip each filled shell into egg mixture, then in crumbs. Refrigerate 1/2 hour. Fry, a few at a time, in deep hot 365° oil until golden. Serve with tartar sauce. Makes 16.
Cook green beans in boiling, salted water, approximately 25 to 30 minutes; drain. Saute onion in butter until tender. Add flour, salt and sugar, stirring well. Add milk, stirring constantly, until thickened. Stir in mayonnaise, green beans and bacon.
Mix all ingredients together. Cook in a 350° oven for 35 to 40 minutes.
Sprinkle sugar over fruit in a bowl. Add a small amount of apple juice. Chill in the refrigerator for several hours. Combine with remaining apple juice, lemon juice, cranberry juice and soda water in punch bowl. Mix gently. Yields 20 to 24 servings.
Place layers of potatoes in baking dish, then layer of crumbled meat and onion, until dish if full. Pour mixture of soup, water and seasoning over potatoes and meat. Cover with foil and bake 1 hour or until done at 350°.
Mix sugar, salt and eggs together. Have margarine at room temperature or melt in microwave and add to sugar mixture. Then add vanilla, syrup and mix. Add pecans last. Bake at 350° for 35 to 40 minutes.
Season tenderloins and roll in flour. Brown on all sides in butter or oil. Remove to baking dish. Lightly brown celery and onion in drippings. Mix soup mix and water. Pour in frying pan over onion and celery, then pour over tenderloin. Cover and bake 1 1/2 to 2 hours at 350°.
Mash potatoes, salt, pepper and 4 tablespoons butter. Melt 4 tablespoons of butter and mix with nutmeg and brown sugar. Spread in bottom of 2-quart casserole dish. Lay the slices of apple on top. Spread mashed sweet potato mixture on top of apples. Bake for 30 minutes.
Mix eggs. Dip chicken in eggs, then flour, soup and spice mixture. Place chicken, skin side up, in pan with melted butter. Bake at 375° for 40 minutes. The last 5 minutes, sprinkle cheese over chicken. Bake until melted.
Cut cauliflower in bite size pieces. Crumble bacon and slice green onions. Add mayonnaise, sugar, salt and pepper. Mix well.