HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange prepared apples in well-greased 9-inch square pan or well-greased 2-quart casserole. Sprinkle with water and lemon juice. Spoon flour into dry measuring cup. Level off and pour measured flour into bowl. Add sugars and cinnamon to flour. Stir well to blend. Cut in butter with pastry blender until mixture resembles coarse meal. Spoon crumb mixture evenly over apples. Bake at 375° for 40 to 50 minutes. Yields 9 servings.
Combine sugar and oil. Add eggs. Sift flour, soda, salt and cinnamon together. Add to sugar mixture; beat well. Add vanilla and grated carrots. Bake in three 8-inch layer cake pans which have been well-greased. (It is very easy to serve when baked in a 9 x 13-inch pan instead.) Bake at 325° for 45 minutes. When cool, ice with cream cheese icing. Yields 3 layers. Makes 15 servings.
Place shredded cabbage and onion into large bowl. In small bowl, stir together sugar, vinegar, oil, celery seed and salt. Pour dressing over vegetables, stirring well to coat. Refrigerate for at least 2 hours before serving.
Preheat oven to 325°. In large bowl beat eggs until foamy. Beat in flour, sugar and brown sugar. Stir until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake 1 hour. Serve warm. Top with whipped cream or ice cream.
Mix Equal, cornstarch and salt. Add water; cook until thick. Add Jell-O and food coloring. Let cool in refrigerator. Line baked pastry shell with strawberries and pour filling over the top. Chill until ready to serve. Serve with whipped topping or whipped cream.
Cream sugar, shortening and eggs together. Add food coloring. Sift flour, cocoa and salt. Add alternately with buttermilk. Beat. Add vanilla. Mix baking soda with vinegar separately (by hand). Add to cake. Bake at 350° for 25 to 30 minutes.
Combine beef and onions in 4 quart microproof casserole. Cook on High for 8 to 10 minutes, or just until beef loses its pink color, stirring once. Add remaining ingredients. Stir to mix. Cover and cook on Low, 35 to 45 minutes, or until hot, stirring once. Let stand, covered 5 minutes.
Whip cream cheese and add marshmallow cream. This sauce is good with apples, pineapple, oranges, strawberries and other fruits.
Rub eye round roast with cooking oil and coat with spice mixture. Bake at 350° for 20 minutes per pound.
Cream butter and cream cheese until fluffy. Add the jam and sprinkle with nutmeg. Serve with biscuits or scones.
In baking dish, add graham cracker crumbs to melted butter to form crust. Add chocolate chips, peanut butter or butterscotch chips, coconut and nuts in layers. Pour sweet milk over top and bake in 350° oven until chips are melted and coconut is brown. Cool and cut into squares.
Mix all ingredients except bacon and bring to a boil until heated through. Place in shallow baking dish; cover top with crisp-fried bacon. Bake at 375° for 15 minutes.
Remarks: A cup of chopped green pepper may be added. It may be desirable to scald and peel tomatoes. Dried parsley flakes may be used instead of chopped parsley.
Thaw potatoes. Melt butter. Add flour, salt and pepper. Stir until creamy. Gradually add milk and stir until smooth and thickened. Add parsley, onion and 3/4 cup cheese. Break potatoes into cubes and stir into sauce. Cook on top of stove 15 minutes at medium temperature (covered). When tender, place in greased casserole bowl. Sprinkle remaining cheese on top. (Paprika can be added to top). Cook in 450° oven for 10 to 15 minutes. Serves 6 to 8.
Season short rib with salt, pepper and paprika. Place in Dutch oven. Barely cover with water. Boil (covered) gently for 1/2 hour. Add 1 large onion (sliced), 1 teaspoon dry mustard, 1 cup brown sugar and 1/2 bottle ketchup. Cover and bake at 325° for 3 to 4 hours. Add water if necessary.
Mix all ingredients, except 2 tablespoons of Mozzarella cheese for top. Spread in pan. Top with remaining 2 tablespoons of Mozzarella cheese for top. Bake in 350° oven for about 15 minutes or until bubbly. Eat with stone Wheat Thins.
In a large bowl, mix together oats, nuts, seeds, milk and wheat germ. Combine sugar, cinnamon and oil, stirring until smooth. Mix with dry ingredients and spread mixture on cookie sheet. Bake at 300° for 1 hour, stirring every 10 minutes. Remove from oven; sprinkle with vanilla and allow to cool. Mixture keeps well if stored in an airtight container. Yield: 16 (1/3 cup) servings. Approximate calories/serving: 210.
Mix brown sugar, shortening, butter, egg yolks and vanilla with mixer. Mix in flour and salt. Shape dough into 1-inch balls. Beat egg whites slightly. Dip each ball into egg white, then roll in nuts. Place 1-inch apart on ungreased cookie sheets. Press thumb into cookies. Bake until light brown, approximately 10 minutes. Fill thumbprints with frosting or jelly.
Mix flour and sugar together; pour over pineapple which has been put into a greased glass baking dish. Add grated cheese over top, then sprinkle cracker crumbs on top. Pour melted butter over all. Bake at 350° for 30 minutes. Serve hot with ham or chicken.
Dip chicken in egg; on waxed paper coat chicken with crumbs. In 10-inch skillet over medium heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside. In same skillet, heat spaghetti sauce to boiling. Add chicken. Reduce heat to low. Cover; cook 5 minutes until chicken is no longer pink. Sprinkle with cheeses and parsley. Cover; cook until cheese is melted. Serve with spaghetti.
Place all dry ingredients including sugar into a mixing bowl. Mix well. Add remaining ingredients. Mix until smooth. Pour into 3 pans lined with wax paper. Bake at 350° for 1 hour.
Mix sugar, oil and eggs. Add rest of dough ingredients. Fold in chopped apples and nuts. Batter will be thick. Pour in greased 8 x 12-inch pan. Bake at 375° for 40 minutes.
In saucepan, saute onions and bacon until tender, but not brown. Add chicken livers and cook until livers no longer pink, stirring occasionally. Put mixture through meat grinder with hard cooked eggs. Season with salt and pepper. Shape ground mixture into oval mound with a nose-like projection at one end. Decorate with slivered almonds to represent porcupine needles, use whole almonds for eyes. If ground mixture is too hard to shape, add a little milk. It is better to chill mold before decorating it.
Cut chicken; salt and pepper and place in greased baking dish. Sprinkle paprika and cover with following sauce: catsup. Worcestershire and vinegar. Cover with foil; let stand, refrigerated, overnight. Place in slow oven (275° to 300°) for 2 to 2 1/2 hours until tender. Uncover; sprinkle with brown sugar and soy sauce (smoked salt). Cook uncovered 10 minutes more.
Mix peas, sliced mushrooms, salt and diced onions in wok or frypan with oil. Add soy sauce to taste. Fry and serve.
Put all spices and seasonings in a bowl. Saute onion, bell pepper and mushrooms in margarine. In separate pan, brown ground beef and drain. Break up ground beef in pan with vegetables. Add tomatoes and tomato sauce to beef and vegetables. Add bowl of spices and seasonings and crushed garlic. Stir well to mix. Simmer slowly, stirring occasionally until desired thickness. Better if cooked a day ahead and stored in an airtight container in refrigerator.
In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, Worcestershire sauce and beef stock/bouillon. Add to crock-pot with hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours or high setting for 3 to 4 hours.
Mix together and beat at high speed until thick and will stand in peaks. Depending on kind of mixer, may take some time, but will stand up in peaks. Use for pie filling, topping for cake or ice cream or to eat by itself. Delicious and makes a huge amount. Great way to stretch a few berries to feed many. You may use 2 cups berries and leave other measurements as they are.
Preheat oven to 300°. Combine crumbs, almonds, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
Preheat oven to 350°. Grate cheese and sausage. Mix well with biscuit mix. Roll into golf-size balls. Bake on an ungreased cookie sheet for 10 to 20 minutes.
Combine bulghur with 1 1/2 cups boiling water in a bowl. Cover and let stand 30 to 60 minutes or until the grains are firm, but no longer hard in the center. Shake in a strainer and squeeze to remove excess water. Mix bulghur with remaining ingredients and chill for at least one hour. Makes 8 cups.
Beat cream cheese until creamy; add lemonade and milk. Mix well until blended. Fold in whipped cream and blueberry pie filling. Spread into crust and chill.
Mix yellow cake mix and butter or oleo. Add egg and milk. Mix up with egg beater. Add a little more cake mix. Beat with egg beater. Add a little more cake mix. Beat with egg beater until it gets too thick. Take egg beater out and use big spoon. If you can't beat anymore, then use your hand to mix. When you are ready to put on greased cookie sheet, make size of silver dollar. Bake at 375° for about 10 to 12 minutes.
Pound each half chicken breast with flat side of meat mallet to 1/4 inch thickness. Form butter into 4 balls. Roll balls in mixture of chives, parsley, garlic, salt and pepper. Place 1 seasoned ball on each slice of Swiss cheese. Place cheese on chicken breast; roll so butter is completely enclosed. Secure with toothpicks. Heat oil in frying pan; brown the chicken rolls about 8 minutes. Place into covered, shallow baking dish. Preheat oven to 350°.
Melt butter in 8 x 4 x 4-inch pan. Mix flour and sugar. Add milk and 1 teaspoon salt. Mix together. Add to melted butter in the pan. Do not stir. Add 3/4 cup sugar to fresh fruit; pour over mixture in the pan. Bake 30 to 35 minutes at 350° or until golden brown (about 1 hour).
Brown lean ground beef and onion. Add salt, green beans and corn. Place potatoes on top of ingredients. Bake at 350° until brown. Makes 6 to 8 servings.
Combine first 4 ingredients. Make into a ball and roll in cracker crumbs. Deep fry.
Cream shortening, sugar and vanilla together; beat in eggs. Add chocolate and beat. Sift flour, baking powder and salt together and add alternately with milk. Stir in nuts. Chill for several hours. Form into 1-inch balls. Roll in powdered sugar. Place 2 to 3 inches apart on greased cookie sheet. Bake at 350° about 13 to 14 minutes.
Preheat over 425 degrees. Mix apple slices and flour together, add Splenda and stir until mixed. Turn in buttered 9 x 11 glass baking dish. Dot with butter. Remove pastry from refrigerator and let set at room temperature until you can unfold it and lay it flat for cutting in strips. After cutting in strips, lay over the top of the apples to cover. Bake in preheated oven about one hour or until juice begins to bubble through slits in crust and crust is brown. Best served warm.
Mix all ingredients and form into patties. Brown on both sides in oil and drain on paper towels.
Combine the first 5 ingredients. Cream together eggs, sugar, oil and vanilla. Add grated zucchini and pineapple. Mix with flour mixture. Bake for 1 hour at 350°. Makes 2 loaves.
Grease a 9 x 13-inch oblong pan. Thaw the bread dough but do not let rise. Break one loaf of dough into small pieces and make a layer in the greased pan. Melt margarine, remove from heat. Add brown sugar, pudding mix, milk and cinnamon. Mix until blended. Pour over dough layer in pan. Break the second loaf of dough over filling. Let rise, covered, for 2 1/2 to 3 hours. Bake for 30 minutes at 350°.
Dip biscuits in melted butter, then in cheese. Arrange, overlapping, in 2 rows on baking sheet. Bake in very hot oven at 475° for 8 to 10 minutes. Makes 5 or 6 servings.
Combine all ingredients in a large pot and boil 10 minutes. Spoon into jars and seal. Eat with vegetables or meat.
Mix cheese, half-n-half and butter in sauce pan over low heat until melted. Place hash browns in 9x13 baking dish and pour melted ingredients over. Bake 1 hour at 350°.
Melt caramels in 1/3 c. evaporated milk. Preheat oven to 350°. Mix cake mix with 3/4 c. melted butter and 1/3 c. evaporated milk. Take 1/2 the cake mix and spread in the bottom of a greased 9 x13-inch cake pan. Bake for 6 minutes. Then put 6 oz. chocolate chips over that. Put melted caramels over chocolate chips. Take other half of cake mix and put on top. You may have to flatten with hand to lay cake mix on top. Bake at 350° for 20 minutes. Cool 1 hour.
Cut potatoes into thin slices, but not all the way through. Place potatoes in micro-safe dish. Sprinkle with melted butter and chopped herbs. Microwave 20 to 25 minutes or bake in oven at 425° for about 50 minutes. Sprinkle with cheese the last 5 minutes of cooking.
Mix preserves, dressing and onion soup. Place chicken in baking dish. Use small amount of salt for onion soup is salty. Pepper to taste. Pour preserves mixture over chicken and bake about 1 hour at 350°. Serve while hot.
Mix all ingredients in mixing bowl. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cool in pan for 10 minutes. Remove from pan. May glaze, if desired.
Combine honey, butter and ginger in saucepan; cook over low heat for 1 minute. Add the carrots.
Bring milk, rice, sugar and vanilla to a boil. Simmer for 1 hour. After you take it off the stove, mix 2 eggs and add to pudding. Mix thoroughly. Put in a rectangular pan. Sprinkle generously with cinnamon. Refrigerate.
Preheat oven to 350°. Pour melted margarine in an 8 x 8 x 2-inch baking pan. In a small bowl, mix brown sugar, flour, baking soda and pecans. In separate bowl, beat eggs. Stir in the brown sugar mixture and vanilla. Pour this mixture over melted margarine in pan. Do not stir. Bake for 20 minutes. Let cool slightly. Cut in bars and sprinkle with powdered sugar. Makes about 18 bars.
Combine ingredients with just enough water to work dough into a ball by rolling dough in the palm of your hands. (Dumplin' should be a little bigger than an egg, about the size of a baseball.) Drop dumplings into pot of boiling water. After several minutes, take one dumplin' out, cut to see if it is cooked in the middle. If raw, cook a little longer. (Don't overcook; they'll be hard!)
Butter	sides and bottom of pan. Combine sugars, corn syrup, milk and	salt in a heavy saucepan. Cook over medium heat until sugar is dissolved.	Cook, stirring occasionally, to 234° on	candy thermometer or	until a small amount of mixture forms a soft ball when removed from water. Remove from	heat and add butter. Cool to 120°, without stirring. The bottom of the pan will be lukewarm.	Add vanilla; beat vigorously and continuously for 5 to 10 minutes with a wooden spoon until the candy is thick and no longer glossy. The mixture will hold its shape	when dropped from a	spoon. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm and cut into squares.
Cook chicken the day before. Take meat from bones. Use stock for dressing. Heat milk to lukewarm. Stir in beaten eggs. Add flour that has been mixed with a little of the broth. Stir constantly until the spoon is coated. Dice the chicken. Make dressing to suit your taste. Place a layer of dressing, then a layer of chicken. Pour custard over top. Bake at 350° for 45 to 50 minutes. This can be made the day before. Bake when ready to use. Very rich, but verrry gooood.
In large roaster pan, cook sugar, buttermilk and soda to soft ball degree, stirring constantly while cooking. Remove from heat when soft ball stage is reached. Add vanilla, butter and pecans. Beat until mixture begins to thicken. Drop by tablespoon on wax paper. Allow for pralines to spread out.
Cook over medium heat until thick. Stir constantly; doesn't take long. Add 1 cup coconut and 1 cup chopped nuts.
Dissolve Kool-Aid, sugar and water. Add frozen juices. Chill. Add 7-Up just before serving.
Place potatoes, onion and mushrooms in heavy foil. Dot with butter and season with Morton seasoned salt. Seal tightly and place on grill. Cook until tender.
Stir together flour, baking powder, cinnamon and nutmeg. In a large bowl, cream Country Crock with sugar until light and fluffy. Beat in egg and vanilla. Beat in dry ingredients just until well combined. Cover dough and chill 3 hours. Divide dough in half. Roll out 1/8-inch thick on a well-floured surface, cut with cookie cutter, place 2-inches apart on greased baking sheets. Repeat with remaining dough. Bake in a preheated 375° oven 8 to 10 minutes or until lightly brown. Remove and cool on wire racks. Yields 5 dozen (2-inch) cookies.
Preheat oven to 350 degrees. Combine sugar, flour, baking powder, salt, and poppy seed. Mix well. In another bowl, combine eggs, flavorings and whipping cream. Beat just until mixed. Combine the two mixtures and mix just until blended. Pour into a greased and lightly floured 9x5x3 inch loaf pan. Bake for 50 to 60 minutes or until a toothpick comes out clean when inserted into center of loaf. Best served warm with butter.
In a 10-inch skillet melt oleo. Add vegetables and seasonings. Cover and cook over medium heat about 45 minutes.
In large mixing bowl, mix together flour, red pepper and salt. Add Rice Krispies, margarine and Cheddar cheese. Roll in ball the size of a quarter. Put on greased cookie sheet. Mash down with fork dipped in ice water. Cook at 350° for 8 to 10 minutes. Freezes nicely.
Boil the berries 2 minutes. Add the sugar. Boil 1 minute. Take off heat. Beat 4 minutes and bottle.
Prepare pudding according to directions. Prepare cake mix according to directions; bake and cool completely.
In bowl, mix thoroughly 1/2 cup soup, beef, sausage, crumbs, cheese, onion and egg. Firmly shape into large loaf in baking pan. Mix remaining soup and water and put over top of loaf. Bake at 350° for 1 1/4 hours or until done.
Beat the ingredients together for 4 minutes. Pour into medium loaf pans and bake 40 to 45 minutes at 350°. Remove from pans and while still warm, pour over 1/2 cup powdered sugar mixed with juice of 1 or 2 lemons.
Mix dry ingredients in a bowl. Cut in shortening, a little at a time. Add cold water a little at a time to form a ball. Divide dough in half and on floured surface roll about 1/4-inch thick or less. Roll hot dog in dough. Cut off excess dough and rub cold water on edges to seal hot dog in dough. Place in shallow pan and bake at 350° until brown, about 20 minutes.
Mix together the chicken, soup, sour cream, pepper, basil, celery and mushrooms. Pour into a greased casserole dish. Crush the Ritz crackers. Do not substitute any other crackers. Sprinkle over chicken mixture. Sprinkle the poppy seed over crackers and drizzle the melted margarine over crackers. Bake at 350° for 35 to 40 minutes. Can be refrigerated overnight or frozen for up to 1 week before baking.
Cook carrots in boiling water for 15 minutes; drain. In saucepan over medium heat, melt butter. Stir in flour; then add broth, stirring constantly until mixture thickens. Lower heat and add cheese. Stir until cheese melts. Remove from heat; stir in chicken and carrots. Spread in shallow 2-quart casserole. Spread stuffing over chicken mixture. Bake at 375° for 30 minutes. Yields 8 (1 cup) servings.
Melt butter or margarine and cocoa. In separate bowl, mix sugar, eggs, flour, vanilla and nuts. Combine mixtures. Bake 15 to 20 minutes at 325°.
Cut meat into strips and sprinkle with salt & pepper. In large pan, make a paste with margarine and flour until it turns golden brown. Slowly pour broth into pan, stirring constantly. Bring to boil; add salt & pepper; set aside. Fry onion in butter, add meat and gently fry until brown. Add to flour mixture and add wine. Cook gently 1 1/4 hours, stirring occasionally. Wash & cut mushrooms; add to pan. Cook another 30 minutes; lower heat; add sour cream.
Wash and scald jars. Wash peppers (leave whole). Pack in jars loosely. Mix and heat remaining ingredients. Pour over peppers. Seal.
Thaw and squeeze chopped spinach until dry. Combine with additional ingredients and blend well. Cover and refrigerate 2 hours before serving. Can be served with fresh vegetables as a dip or serve with Hawaiian bread, broken into chunks.
Melt butter in a small frying pan. Using a biscuit cutter, cut a circle from center of bread slice. Fry bread until brown and crisp on one side, then turn over and break egg into circle. Fry over low heat until done. Use fried bread round to dip into egg when served.
Cream shortening and sugars. Add eggs and vanilla. Beat well. Add flour and baking soda. Mix well. Stir in potato chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 12 minutes.
Saute crumbled ground beef, onion and garlic in large Dutch oven until browned. Drain. Add remaining ingredients, stirring well to blend. Simmer, uncovered, 35 to 45 minutes until thick. Keep hot in Dutch oven. Chili may be prepared a day ahead. Cover and refrigerate. When ready to serve, heat thoroughly. Makes 4 cups.
Cream shortening; add sugar and eggs. Sift flour, salt, cinnamon and soda. Alternately add flour and buttermilk and fold in apples. Put batter in a 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Grease and flour pan. Sprinkle following mixture on top.
Combine first 6 ingredients. Blend well. Add vinegar and mix until sugar is dissolved. Add oil, catsup, garlic and onion. Blend well. Refrigerate.
Cook peaches, sugar and cinnamon; bring to boil. Mix cornstarch with 1/2 cup water; stir in peaches to thicken. Spray oblong pan with Pam. Pour peaches in pan. Top with yellow cake mix. Slice 1 stick of butter over top of cake mix. Cook at 350° until brown.
Brown meat and onion; salt and pepper. Add corn, sour cream and Accent. Stir in macaroni; pour in a 2-quart casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Put a layer of tortilla chips in the bottom of a baking pan. Then put in a layer of chicken. Mix taco sauce, chicken soup and chili. Put this mixture in the pan as the third layer. Put shredded cheese on as top layer. Cover pan with tinfoil. Bake at 350° for 20 minutes.
Saute shrimp, onion and garlic in butter in large skillet until shrimp turns pink. Combine water and gravy mix. Add to shrimp mixture with red pepper, lemon juice and salt. Bring to full boil. Stir in rice and parsley. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
Mix all of the ingredients. Place in casserole dish and top with 1 stack of Ritz crackers (crushed). Ritz crackers mixed with one stick of melted butter. Bake at 350° until done.
Tie large knot in one end of yarn. Alternate colors of Froot Loops, marshmallows, grapes and Twizzlers. When large enough for neck, tie knot in other end. Tie around neck. You have a pretty necklace.
Mix butter and sugars until creamy. Add all ingredients in order, blending as you go along. Spoon on nongreased cookie sheet and bake at 350° for 10 to 12 minutes.
Cook celery and onions with a can of tomatoes and the juice from the shrimp. When celery is soft, add the shrimp. Serve over rice.
Blend butter, sugar and vanilla. Add eggs; beat well. Combine together flour, cocoa, baking powder and salt, then gradually add to egg mixture until well blended. Spread in greased 8 inch square pan. Bake at 350° for 40-45 minutes. Cool, cut into squares.
Dice tomatoes and onions; make sure to keep the juices. Place in bowl with snap on lid. Add ingredients to taste and shake bowl vigorously to mix. Taste is best if allowed to sit overnight in refrigerator.
Mix sugar and milk and boil for 2 minutes. Remove from stove and stir in peanut butter and marshmallow cream. Beat until smooth. Pour in greased 9 x 13-inch pan. Let set about 30 minutes and cut.
Combine chopped candy, condensed milk, coconut, pecans and vanilla in a 9 x 13-inch baking dish and mix well. Bake at 300° until bubbly. Stir in sugar. Quickly drop by spoonfuls onto waxed paper. Let stand until firm.