HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix diced apples and sugar together (set aside). Sift dry ingredients together (set aside). Add beaten eggs to apple mixture. Add oil and vanilla; add flour mixture to apple mixture. Add nuts. Bake at 350° for 45 to 50 minutes. Keep refrigerated after baking.
Peel and cut potatoes in round slices in large baking dish. In saucepan, melt oleo. Add flour and milk. Cook on low heat until thick. Sprinkle with salt and pepper. Add bell pepper, pimentos and cheese to sauce. Let cheese melt. Pour mixture over potatoes and bake 40 to 45 minutes at 300°.
Mix Eagle Brand milk, water and pudding; beat until blended. Chill for 5 minutes. Fold in whipped cream. Layer cookies, bananas and pudding; repeat. Top with Cool Whip.
Cook raisins in boiling water to cover for 5 minutes. Drain, reserving 6 tablespoons liquid. Thoroughly cream margarine and sugar. Add eggs and beat until smooth. Stir flour, salt, soda and spices together. Mix with oatmeal and add to creamed mixture alternately with raisin liquid. Drop on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Will be soft.
Mix broccoli and fruit until well tossed. In a small bowl, mix mayonnaise, sugar and vinegar together and pour over broccoli mixture.
Sift all together and set aside the flour, salt, soda and cream of tartar.
Cream butter and sugar. Sift baking powder and salt with flour. Add flour to sugar and butter; add milk. Mix well. Add vanilla. Fold in egg whites. Bake in 3 (9-inch) round pans at 350° for 30 to 35 minutes or until done.
Microwave all three ingredients until it is all melted and blended well together. (One and one-half cups of nuts are optional.) Pour into greased pan and refrigerate until set and cut into the size pieces you want.
Cook chicken tender. Reserve 2 cups broth. Cut chicken into bite size pieces. Saute celery and onion in melted margarine. Add stuffing mix to celery mixture. Spread 1/2 of stuffing mixture in bottom of greased, large and shallow baking dish. Combine chicken with soups and broth. Pour over stuffing mix. Top with remaining stuffing mix. Bake at 350° for 40 minutes. Serves 12.
Put first 3 ingredients in top of double boiler over boiling water and cook 10 minutes. Remove from heat and add coconut, vanilla and nuts. Drop on greased sheet. Bake at 350° for 10 to 12 minutes. Remove from pan immediately. Makes 3 dozen.
In blender, blend all ingredients for a few seconds (you want this shake nice and thick). Yield: 3 shakes. Our grandchildren love this one!
Combine boiling water, tapioca pudding and orange jello. Stir well to dissolve. Bring to a boil for 1 minute, stirring constantly. Set aside until cool. Stir in Cool Whip and oranges. Refrigerate until serving time.
Place yeast in 2 cups warm water. Melt butter and cream with sugar in large bowl. Add egg. Add yeast (dissolved) to cream mixture, then add flour and stir until well mixed. Place in airtight bowl and keep in refrigerator. Drop by spoonfuls into well-greased muffin pan. Bake at 350° for 20 minutes. The dough will keep several days.
Prepare noodles according to package directions; drain and set aside until ready to use. While noodles are cooking, brown ground beef in large skillet until browned. Add soup mix, tomatoes and cooked noodles. Mix well. Top with grated cheese, cover and heat through until cheese melts. Makes 8 (1 cup) servings.
Blend together and roll into small balls. Bake at 350° for 15 minutes. These can be made ahead of time and frozen in Ziploc bags, then you can just take out what you need.
Melt butter in pan (about 9 x 9-inch; I use Corning Ware skillet.) Add peaches with juice. Mix sugar, flour and egg and put on top of peaches (mixture will be crumbly). Cook in 350° oven until crust is light brown (approximately 45 minutes). It is best when served warm with ice cream or Cool Whip on top.
Bring rice, water and salt to a boil. Cover and reduce heat. Simmer for about 45 minutes. When water is cooked down, add enough milk to cover rice. Add raisins and cinnamon. Cook until raisins are soft. Serve with more milk and sprinkle with sugar.
Saute celery and onion in butter. Add soups. Cook spaghetti in chicken broth. When spaghetti is done, add cheese while it's hot, then add remaining ingredients.
Cut shortening into flour, salt and sugar. Mix last 3 ingredients together. Add to flour mixture. Yield: double crust pie. Vinegar is the secret to this flakey crust.
Cream together butter, sugar, eggs, extracts and flour. Spread batter into greased 15 1/2 x 10 1/2-inch pan. Spoon on pie filling. Bake at 350° for 20 minutes.
Brown beef and onion. Drain. Add mushrooms, spices and sauce. Add cheese. Spread on hamburger bun. Top with slice of American cheese and broil until melted.
To make crust, combine first three ingredients. Press into 7 x 11-inch baking dish.
Mix peanut butter and powdered sugar until crumbly. Put 2/3 cup of crumbs in a purchased cookie pie crust. Fill with cooked vanilla pudding. Sprinkle with 1/2 of leftover crumb mixture. Cool. Top with Cool Whip and sprinkle with rest of peanut butter mixture.
Mix in large pan first first 4 ingredients. Bring to a slow boil and boil for 3 to 4 minutes. Remove from heat and add marshmallows. Add chocolate and chocolate chips and stir until well blended. Add nuts if desired. Pour into large pan (about 10 x 15-inches). Makes 5 pounds.
Stew meat trimmed into bite-size pieces. Brown in butter. Sprinkle with seasoned salt and pepper. Add fresh or canned mushrooms. Add onions, green pepper; stir and simmer until tender. Add soup; stir until thickened. Add milk to consistency you desire. Boil egg noodles which can be done as meat cooks. Add meat mixture on top of noodles and serve.
Combine oil and vinegar in a cup; rub onto beef. Season generously with salt. Let stand 15 minutes. Coarsely crush peppercorns and mustard seed in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing into the surface to coat.
Mix all ingredients together except sauce. Mix well. Make into balls. Put on cookie sheet. Put in oven heated to about 450° (ovens may vary) until grease is out, then put in pot with sauce and cook for about 30 minutes to 45 minutes. Enjoy by itself or with spaghetti.
Line cookie sheet with foil and cover with a layer of saltine crackers. Boil butter and brown sugar for 3 minutes. Spread over saltines and bake at 400° for 5 minutes. Remove from oven and sprinkle chocolate chips over crackers. Let stand a few minutes. Spread chocolate over crackers. Refrigerate until hard. Remove foil and break into pieces.
Mix all ingredients by hand. Roll into small balls. Bake on ungreased cookie sheet. Serve hot. Bake at 375° for 10 to 15 minutes.
Cut flour tortillas into fourths. Lay 1/2 on cookie sheet. Place Monterey Jack cheese, onion, sour cream and hot sauce on each quartered flour tortillas. Place other 1/2 of quartered tortillas on top. Bake at 350° for 5 minutes or until cheese melts. Top with tomatoes, lettuce and shredded cheese.
Cut all pink from rind, soak in Lilly lime 12 hours using enough water to cover rind well. Next morning, wash rind well and scatter a handful powdered alum over rind, cover with scalding water and let stand 10 minutes. Rinse and boil 1/2 hour in clear water. Take out of water and let cool. Boil 1/2 hour in strong ginger tea, using root ginger. Weigh rind and make syrup. For 8 pounds rind, make syrup using remaining ingredients (tie spices in bag). Cook until tender enough to pierce with toothpick and has an amber color. (I put a piece of ginger from the tea and a little piece of cinnamon in each jar. This is not enough syrup to cover rind, but I like the crystallized effect it has when not entirely covered.)
Sift together flour, soda, cinnamon, ginger and salt. Cream shortening and sugar until light and fluffy. Add egg and molasses; mix well. Add dry ingredients to the mixture alternately with water, beginning and ending with dry ingredients. Drop heaping teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 minutes.
Cream butter and sugar. Add pineapple, flour and baking powder. Fold in stiffly beaten egg whites. Bake in layers or loaf pan.
In large saucepan heat butter and add onions until soft. Stir in diced potatoes and carrots, Worcestershire sauce and salt. Add water and bring to a boil. Reduce heat. Cover and simmer until vegetables are tender. Stir in fish, then milk. Simmer gently for 15 to 20 minutes. Season as desired.
Drain liquid from artichokes. Add to salad dressing and curry powder. Set aside. Chop artichokes, green pepper, olives, pimento and green onions. Cook Rice-A-Roni according to directions on package. Add chopped ingredients and salad dressing. Chill overnight. To make main dish, add cubed cooked chicken breasts. Serves 12.
Microwave chips and 14 ounces almond bark in 2-quart bowl on High for 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut.
Separate eggs and set egg whites aside. Mix sugar and egg yolks with electric mixer. Add buttermilk. Mix well. Sift flour and baking soda together. Add flour and oil, about one third at a time, into the sugar mixture. Make sure flour is the last ingredient added. Add vanilla, red food coloring and vinegar. With clean beaters, beat egg whites until stiff. Fold into mixture. Spoon into three 9-inch cake pans sprayed with nonstick baking spray. Bake in a preheated 350° oven for approximately 30 minutes or until cake pulls away from sides of the cake pan.
Boil sugar, butter and cream for about 10 minutes on medium heat. Pour in marshmallow cream and crunchy peanut butter. Mix well and pour into greased pans. Cool, then cut.
In large skillet over medium heat, slowly saute the almonds in butter about 6 to 7 minutes or until golden; drain off excess butter. In small bowl, combine celery salt, chili powder and ground red pepper; toss almonds in mixture until well coated. Spread almonds on foil to cool. Store in airtight container.
Wash and separate cauliflower into very small flowerets and put into large kettle. Add water and salt. Bring to boil; cover and simmer until very tender. Add bouillon cubes and butter. Bring to boil. Stir in Cream of Wheat. Cook 5 minutes. Salt to taste.
Line casserole dish	with crushed saltines. Slice onions and cook until tender, not brown, in melted margarine. Layer onions and undiluted mushroom soup. Beat eggs and milk together. Pour over onions and soup. Top with grated cheese and cracker crumbs. Bake at 350° until brown and bubbly.
Spread out 1 package of crescent rolls and flatten slightly. Mix together the cream cheese, 1 egg yolk, sugar and vanilla. Spread this mixture on top of crescent rolls. Spread other package of crescent rolls on top of this. Baste top with other egg yolk. Bake at 300° for 30 minutes. Cool and slice.
In a bowl, blend all ingredients thoroughly. Cover; chill for 12 hours. Yields 3/4 cup.
Brown hamburg (drain if too fatty). Add tomato juice and water. Add bay leaf, sliced carrots, sliced celery, sliced onion, sliced garlic, salt and hot sauce and bouillon cubes. Cover and simmer until vegetables are tender. Add corn, beans, and spinach. Cook until spinach is thawed. About 15 minutes to 1/2 hour before serving, add noodles.
Mix all ingredients except shells. Divide the mix evenly on each shell. Spread out, then roll up the tortillas. Slice into 3/4 inch slices with an electric knife. Rolls can be wrapped tightly and frozen. Thaw slightly and slice.
Cook carrots; drain. In saucepan, combine sugar, cornstarch, salt, ginger, nutmeg and orange juice. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in butter. Pour over hot carrots; stir to coat. Serves 4 to 6.
Melt chocolate chips with almond bark. Add peanuts. Spoon onto waxed paper and chill until hardened. Quick, easy and delicious!
Grate cheeses and onion. Mix all ingredients except pecans. Place in ring mold or form 2 cheese balls.	If balls, roll in pecans; if ring, pat with pecans. Chill. Serve with crackers.
Mix dry ingredients. Add eggs, oil, strawberries and nuts. Blend well. Pour into loaf pan. Bake at 350° for 1 hour.
Mix all ingredients to make soft dough. Divide into two parts. Roll very thin and let dry 15 to 20 minutes. Cut into strips or 2-inch squares and drop into simmering chicken broth. Cook until done or 15 to 20 minutes.
In large bowl, combine the Cool Whip, coffee, cocoa and sugar, blending well. Fold in Kahlua. Spoon into sherbet dessert glasses. Place a piece of Saran Wrap over dessert glasses until ready to serve.
Cream the butter and shortening. Add sugar, eggs, corn syrup and vanilla; beat well. Combine dry ingredients and add to mixture. Stir in chocolate chips. Line 2 pizza pans with foil; spread batter in pans. Bake at 375° for 15 to 17 minutes or until light brown. Remove from oven. Let cookies cool in pans. When cool, remove foil and place back in pan or on a plate.
Saute onions in butter and oleo; spread 1/2 of onion mixture on bottom of dish; then all the macaroni, all cheese and all mashed potatoes. Top with other half of onion mixture. Bake at 350°, covered, for 3/4 hour.
Cut each potato into 8 lengthwise wedges (64 wedges). Mix together all ingredients, except wedges. Line a jelly roll pan with foil and brush lightly with oil mix. Arrange potatoes, peel side down, on foil. Brush with oil. Bake at 375° for 45 minutes until brown and tender. Brush with oil during baking.
Combine soup and milk. In shallow baking dish arrange broccoli and chicken. Top with 1/2 of soup mixture then add the stuffing mix and add the last of soup to top of chicken and broccoli. Bake at 450° for 10 to 15 minutes, then place under broiler for a few minutes to make the stuffing lightly brown.
In a large bowl, combine cottage cheese and Bleu cheese crumbles. Mash with fork until reduced to tiny lumps. Add all ingredients. Whip with fork. Refrigerate overnight before using. Shake before using.
Mix first 4 ingredients well. Pour into a greased 13 x 9 baking dish. Combine brown sugar, cinnamon and pecans. Swirl into batter. Bake at 300° for 40 to 60 minutes. Check after 40 minutes with toothpick.
Place roast in foil. Cover surface of meat with soup mix. Put vegetables on top. Dot with butter, then sprinkle with salt and pepper. Seal tightly and bake at 350° for 2 hours.
Mix eggs, pumpkin, sugar, salt, spices and milk; beat. Pour into crust. Bake at 425° for 15 minutes. Reduce heat to 350° for 50 more minutes. Cool.
Cook noodles according to package directions. In a large mixing bowl, add oil, diced tomatoes and green chilies and diced tomatoes. Toss lightly. Serving Size: 1 1/2 cups. Servings Per Container: 8.
Saute bacon, onion, celery and garlic; stir in broth, soup, water, tomatoes and macaroni. Simmer 15 minutes; add cabbage, salt and zucchini. Cook 10 minutes or until done.
Beat butter, sugar, vanilla and salt with mixer until fluffy. Stir in flour and pecans until combined. Shape into 1/4-inch balls; flatten slightly with bottom of glass dipped in granulated sugar.
Wash head of fresh cauliflower and remove stems and just enough of stalk to leave head intact. Boil cauliflower until done. (Could be cooked in microwave.) Mix mustard, mayonnaise, lemon pepper and cheese. Spread over cauliflower and heat in oven until cheese melts. Salt and pepper to taste.
Cut potatoes in half; slice approximately 1/4-inch thick, leaving skin on. Cut margarine in slices; place half on bottom of an 8 x 10-inch aluminum pan. Spread potatoes out. Sprinkle with onion and peppers; place rest of margarine over it. Cover with tinfoil and place on grill. Occasionally remove foil and gently roll potatoes over until slightly brown.
Mix ingredients in bowl, using fingertips or electric mixer. Form quickly into a ball and wrap in plastic wrap or wax paper. Chill in refrigerator 2 to 24 hours. Roll out and line pie tins and bake as directed for pie recipe.
Combine graham cracker crumbs, 1/2 c. melted butter and sugar. Press into 9 X 13 inch utility dish. Beat eggs, 1 c. butter and powdered sugar with mixer for 15 minutes. Spread bottom layer. Cover with bananas, nuts, and pineapple. Top with whipped topping. Refrigerate. Serves 20.
Beat egg product at high speed until light and fluffy (about 2 minutes). Beat in sugar; add oil, pumpkin and lemon juice. Beat at low speed until combined. Stir together flour, baking powder, baking soda, pumpkin pie spice and salt and add to pumpkin mixture. Beat at low speed just until combined. Spray a 15 x 10 x 1-inch baking pan with nonstick spray coating. Line with waxed paper. Pour batter into the pan and spread evenly. Bake in a 350° oven for 12 to 15 minutes.
Mix ingredients until just blended. Drop by tablespoon onto greased baking sheet. Bake at 350° for 10 to 15 minutes or until browned.
Mix all in pan; let boil 20 minutes, then put in hot jar. Makes about 8 pints.
Make dip the night before. Cut off top of bread. Hollow out; cut into cubes and fill with dip.
Bring first 7 ingredients to a boil, stirring. Pour into baked shell. Chill and top with Cool Whip.
Dissolve gelatin in hot water. Add cold water. You can use the juice drained from pineapple for part of the water. When gelatin begins to set, add rice and pineapple and fold in whipped cream. Chill.
Mix and beat 1 to 2 minutes. Pour into 2 greased pans. Bake at 350° for 1 hour or until done. Can be made into cupcakes also.
Preheat oven to 350 degrees. Beat eggs first, then add sugar, sweet potatoes, butter, vinegar and salt. Mix until well blended and pour into thawed pie shells. Bake at 350 degrees until firm. Recipe can be doubled if necessary. Helpful hint: Place frozen pie shells in oven the night before to thaw.
Beat egg in a large bowl. Stir in milk, can of corn with sweet peppers and 1 tablespoon of oil. Add and beat in flour, baking powder, salt and pepper.
Bake cake mix as directed in a large cake pan (14 1/2 x 10 x 2-inches). Spread pineapple over cake. (Do not drain.) Allow to cool. Mix pudding (according to directions on box) and spread over pineapple. Top with Cool Whip. Add coconut, nuts and whatever.
Mix together first 7 ingredients and put into baking pan. Mix soup and 2 cups chicken broth; pour over chicken and rice. Bake at 300° for 1 hour.
Mix spaghetti sauce, mushrooms, onion and peppers in a bowl. Toast muffins in a toaster. Place muffins on a cookie sheet and spoon mixture on each muffin.; then top with both cheeses. Place in a 400° oven until cheese is melted.
Mix all ingredients together and bake at 350°. Mix powdered sugar, vanilla, butter and cream cheese for frosting.
Mix marinade and pour over vegetables in large bowl; let it sit overnight in refrigerator. Stir or shake occasionally. Arrange on platter. Serve with toothpicks.
Bake cake according to directions. Cool and crumble. Prepare pudding mix as directed on package. Layer 1/2 of cake crumbs and 1/2 of pineapple, pie filling, whipped topping and nuts in bowl. Repeat for second layer.
Mix all ingredients together and microwave 8 minutes. Serve on spaghetti. Adjust spices to taste.
Combine all ingredients in a large mixing bowl; beat at high speed for 5 minutes or until light and fluffy. If too stiff, add a few drops of milk until it reaches the right consistency.
Put orange and cranberries through coarse chopper. Use blender and do a quarter of mixture at a time. Stir in remaining ingredients, cover and chill. Makes 1 1/2 quarts.
Mix together. Marinate chicken wings in mixture for 1 hour. Place in 350° oven until golden, about 40 minutes.
Pour boiling water over tea bags. Allow to steep for 15 minutes. Add sugar. Stir to dissolve. Stir in remaining ingredients. Chill. Serve over ice. Garnish with lemon slice.
Cream shortening and vanilla. Gradually add both sugars and cream mixture until fluffy. Add eggs in thirds, beating well each time. Sift flour, baking soda and salt. Add by fourths to creamed mixture. Mix well. Stir in nuts and rolled oats. Drop by teaspoon 2-inches apart on lightly greased cookie sheet. Bake at 375° for approximately 10 to 12 minutes. Cool on racks.
Heat until melted butter, sugar and garlic salt. Divide cereals into 2 large pans. Pour melted butter mixture evenly into two pans. Bake in oven at 250° for one hour, turning every 15 minutes. Last 10 minutes add kaki mochi. Cool on paper towel.
Boil the potatoes; drain and keep hot. Whip the egg yolks with the cream and mix the potatoes, cheese and various seasonings. Beat the egg whites and fold them into the mixture. Drop one tablespoon at a time into a deep fat fryer and fry until golden brown and crispy.
Mix together soups, milk and rice. Place on bottom of ungreased casserole. Top with chicken. Sprinkle with package of dry onion soup. Cover with double aluminum foil. Bake at 325° for 2 hours. Yields 4 servings.
Brown ground beef and onions. Add salt, pepper, tomato sauce, 1/2 cup water, mustard, chili powder and Worcestershire sauce. Simmer 15 minutes. Serve on buns.
Saute onion and celery in oil. Stir in rice and cook until rice turns golden brown. Then add tomatoes (cut tomatoes in half lengthwise), pepper and garlic; simmer slowly. Place fish in bottom of buttered 9 x 12-inch baking dish. Spoon rice mixture over fish fillets. Cover with aluminum foil and bake in 400° oven 45 to 55 minutes or until rice is tender.
Combine all ingredients and mix well. Add few drops food coloring. Pour into molds or ice cube trays. (Use small star shaped molds or any molds to float in punch bowl and ice cubes for individual punch cups.) Freeze solid. Unmold just before serving.
Melt chocolate chips with shortening in top of double boiler over hot water. Remove from heat; stir in pecans. Spoon heaping teaspoonfuls into 1-inch paper candy cups or paper-lined mini muffin cups, filling each half full. Chill until firm. Peel off paper cup, if desired. Makes 14 to 16 cups.
Preheat oven to 350°. Grease an 8 or 9-inch square pan. In large saucepan, melt butter. Add next 3 ingredients; blend well. Press mixture into prepared pan. Bake 20 to 25 minutes until lightly browned. Sprinkle chocolate pieces over bars; spread when softened. Cool completely before cutting. Makes 1 1/2 dozen bars.
Heat oven to 350°. Mix apples, sugar, cinnamon, 1/4 teaspoon salt and nutmeg. Turn into ungreased 2-quart casserole. Mix syrup, water and 2 tablespoons margarine; pour over apple mixture. Mix flour and 1/4 teaspoon salt. Cut in shortening. Sprinkle in milk, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into ball; shape into flattened round on lightly floured surface. Roll pastry to fit top of casserole; brush with 3 tablespoons margarine. Bake 30 minutes; remove from oven. Cut crust with sharp knife into small pieces, mixing into apple filling. Bake until apples are tender and pieces of crust are golden brown, about 30 minutes. Serve hot with vanilla ice cream.
Brown onion and green pepper in the butter. Add salt and flour and blend thoroughly. Add soup and a little milk to make a smooth paste. Add rest of milk. Continue stirring until smooth sauce. Take off heat and add tuna fish and lemon juice. Pour into an 8 x 12-inch baking dish.
Chill Milnot (put in freezer 1 hour). Mix and set 1 package lemon Jell-O, 2/3 cup sugar and boiling water. Whip Milnot. Add lemon juice and whip until stiff. Add vanilla. Whip Jell-O until frothy. Stir Jell-O and Milnot mixture together. Pour over graham cracker crust and allow to set at least 5 hours.
Stew chicken; don't salt. Pick off bones. Set aside. Save broth. Melt margarine and stir into dressing. In greased dish (13 x 9-inches), put layer of dressing, layer chicken. Mix mushrooms and chicken soup with broth. Pour over layers. Top with crumbs. Bake 1 hour.
Beat together eggs, sugar, butter and chocolate. Add vanilla, flour, baking powder and salt, mixing after each addition. Stir in nuts. Pour into greased and floured 9 x 13 pan. Bake at 350° for metal pan or 325° for glass pan for 25 to 30 minutes. Test to see if done by using the toothpick test. Let cool for 45 minutes before cutting.