HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together apples, 1/3 cup sugar, cinnamon, salt and melted butter. Place in a greased 8-inch square baking dish; set aside. Combine 3/4 cup sugar and flour; cut in butter until crumbly. Sprinkle over apples. Bake at 375° about 45 minutes or until apples are tender. Serve warm with whipped topping. Makes 8 servings.
Brown beef and onion. Drain. Add all other ingredients and mix well. Spoon mixture into a 3-quart casserole dish and bake at 300° for 1/2 hour.
Remove seed from peppers and boil 2 minutes in clear water. Drain and cool. Saute ground beef. Add onion and can of tomatoes. Cook about 15 minutes on medium. Add remaining ingredients, but only 1/2 of the tomato sauce. Bring to a boil and simmer about 30 minutes. Fill peppers and place in a baking dish. Pour remaining half of tomato sauce over tops and sprinkle with a little grated cheese. Bake in 350° oven for 20 to 30 minutes.
Boil pork loin 1 hour or until tender. Mix other ingredients together in a pot over medium heat. Heat, but do not boil. Place pork in a baking dish; pour sauce over pork and cover with foil. Bake at 325° for 1 hour.
Cream sugar and margarine, and then add mashed bananas, eggs, and pecans. Sift together the flour and soda. Then slowly add flour mixture to creamed mixture, stirring well. Bake for 40 - 55 minutes at 350° in bundt cake pan sprayed well with Pam. If desired, can be baked as 12 large muffins or 24 miniature muffins. Large muffins take about 25 min. and the smaller size about 15 min.
Melt chocolate with oleo over low heat. Mix together sugar, salt and cornstarch. Add eggs, beating well. Mix in chocolate mixture. Add milk and vanilla, beating well. Pour into pie shells. Mix coconut and pecans; sprinkle evenly over pies. Bake at 375° for 30 to 40 minutes. (Check pies after 20 minutes; cover loosely with foil if tops are browning too quickly.)
Heat oven to 350°. Beat together cream cheese and egg until light; add crumbs, cheese, milk, salt and pepper. Mix well. Stir in spinach. Peel onion and cut in half crosswise. Separate layers and form shells (fill base with smaller onion pieces). Place in shallow 1 1/2-quart baking dish. Spoon spinach mixture into onion shells. Cover with foil and bake for 35 to 40 minutes or until shells are tender and filling is set. Serves 4.
Combine all ingredients in heavy saucepan. Stir well and bring to a boil. Reduce heat and stirring occasionally, simmer 10 minutes or until cranberry skins pop. Remove from heat and let cool before transferring to serving bowl. Chill thoroughly. Yields 4 cups.
Mash potatoes, adding all the ingredients. Mix well. Pour into a greased baking dish. Crumble topping (recipe to follow) on top of mixture. Bake at 350° for 45 minutes.
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Combine the cake mix, eggs, oil, and jam. Mix well. Stir in the raisins and pecans. Pour into the prepared pans. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into center of the layers. Remove from the pan and cool on a rack. Frost with Easy Caramel Frosting.
Melt caramels, margarine and milk in double boiler. It takes awhile. Mix well and set aside.
Mix Jell-O with 2 cups boiling water and pour a little Jell-O into bottom of mold. Add apricots, cut side up. Freeze a few minutes. Meanwhile, mix baby food with balance of Jell-O and chill (not too firm). Add sour cream to mixture; blend together and strain. Add rest of apricots, cut up, and pour into mold already set.
Heat applesauce until hot. Remove from heat and stir in (dry) the large box of jello in hot applesauce. Add crushed pineapple, then stir in 7-Up. Mix well. Pour into an 8 x 8-inch dish and chill until set.
Brown meat with onion, salt and pepper. Put in casserole dish. Top with noodles; then add the layer of corn. Pour soup over all and bake at 350° for about 30 minutes, until bubbly.
Mix together until dissolved. Pour the clear layer in a 9 x 13-inch pan or deep sided glass bowl. Chill until firm.
Beat egg whites, cream of tartar and salt until very stiff. Beat in sugar, one tablespoon at a time and beat again until very stiff. Do not underbeat! Fold in almond extract, coconut and food coloring. Drop and press mixture lightly and add a cherry half. Bake at 300° until very light brown.
Combine flour, baking powder and salt with enough milk to make a sticky dough. Drop by tablespoonfuls onto beef stew and cook, covered, for 20 minutes.
Mix first 5 ingredients. Pour batter into greased and floured 15 x 10-inch cookie sheet pan. Make 28 squares. Put 1 tablespoon cherry pie filling in the center of each square. (You may use other fruit pie filling if you wish.) Bake at 350° for 30 to 40 minutes. Sift powdered sugar on top when cool.
Combine first 7 ingredients in mixing bowl. Mix well. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes. When cool, top with whipped cream or ice cream, if desired.
Mix all dry ingredients. Pour in hot, boiling water. Stir to consistency. Deep fry in small amounts. Will look like small pancakes when finished.
Combine sugar and water in saucepan. Bring to a boil over medium heat. Stir until sugar dissolves. Add cranberries and boil 5 to 10 minutes or until cranberry skins pop. Remove from heat. Add gelatin, stirring 2 minutes or until jello dissolves. Stir in pineapple and nuts. Cover and chill 8 hours. Makes 4 cups.
Beat eggs until thick and foamy. Add salad oil, sugar and vanilla; beat well. Stir in pineapple and zucchini and mix well. Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Mix well into wet mixture. Add raisins and nuts. Fold in gently until mixed. Put in 2 (9 x 5 x 3-inch) greased pans. Bake at 350° for 1 hour. Cool 10 minutes and turn onto a rack and cool completely before slicing.
Mix all ingredients together, except chicken and Provolone or Mozzarella cheese. Pour over chicken; cover and marinate in refrigerator for at least one day. Stir occasionally. Bake at 350° for about 1 hour. Before serving, sprinkle with the Mozzarella or Provolone cheese.
Combine brandy, orange juice and cranberries in large bowl. Cover mixture and let stand 1 hour. Combine dates, pecans, orange rind, vanilla, eggs and pineapple. Add to cranberry mixture. Stir well. Combine flour and next 5 ingredients. Add to fruit mixture; stir well. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 325° for 45 minutes or until a wooden pick inserted into cake comes out clean. Cool cake in pan 20 minutes. Remove from pan and let cool completely on wire rack. Bring 1/2 cup brandy to a boil; let cool. Moisten several layers of cheesecloth in brandy and wrap cake in cheesecloth. Cover with plastic wrap and then aluminum foil. Store in a cool place at least 1 week before serving. Yield: 16 servings (about 181 calories each). Fat: 6 grams.
In large bowl, combine pumpkin, evaporated milk, eggs and egg whites. Beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325° oven for 45 to 55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack; refrigerate overnight. Cut in wedges; serve with small dollop of whipped cream. Makes 10 servings.
Cook meat until well done, then remove from bone. (Meat cooked in pressure cooker is quicker and easier.) Save broth from beef and chicken. Put meat through grinder. Peel onions and potatoes and put through grinder. Put into broth and cook until done. (Corn and tomatoes should be run through grinder.) Add meats, corn, tomato paste and tomatoes or juice to potatoes and onions. Add butter, barbecue sauce, Texas Pete and vinegar. Add catsup last along with brown sugar, salt and pepper. Cook until well blended and has desired taste.
In large skillet, cook celery and onion in margarine until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine remaining ingredients; add celery mixture. Mix well. Loosely stuff turkey just before roasting; place remaining stuffing in greased baking dish; bake at 350° for 30 minutes or until hot. Refrigerate leftovers. Makes about 2 quarts.
Soak sausage in water and vinegar mixture for at least 1/2 hour. Then cook in microwave for 3 minutes. Turn container and cook for an additional 3 minutes. Drain water and vinegar from sausage and place on grill and cook until done.
Cream Crisco and sugar. Add eggs one at a time, beating well after each egg. Add flour, a little at a time, until all mixed in. Add pecans, vanilla and salt and mix well. Bake in 350° oven in Bundt pan for 1 hour.
Take 2 pints of corn which has been cut off the cob and place in a saucepan with 3/4 pint of water, sugar and salt. Bring to boil and cook for 5 to 7 minutes or until corn changes color. Cool and package and put in freezer; it will keep well for 1 year.
Dissolve gelatin in water. Bring tomato soup to a boil in saucepan; remove from heat. Add cream cheese and gelatin to soup in blender; mix well. Mix in celery, onion, shrimp and mayonnaise. Pour in mold or round bottomed bowl. Refrigerate until set. Unmold onto platter. Serve with crackers.
Preheat oven to 350°. Combine all ingredients in large bowl except bread crumbs, butter and cheese. Mix bread crumbs and butter in a small bowl. Pour contents of large bowl into greased, 2-quart casserole. Sprinkle with bread crumbs and then cheese. Bake, covered, at 350° until heated through (30 minutes to 1 hour), then remove lid and cook for an additional 10 minutes. Serve over rice or in pastry shells. Serves 4 to 6.
Open peaches and add sugar to them. Turn oven to 350° and melt butter in oblong casserole dish. Mix remaining ingredients thoroughly. Remove dish with melted butter from oven and gently pour flour-sugar mixture in it. Spoon peaches and syrup over top of mixture. Do not stir! Bake at 350° until top is brown.
Defrost potatoes and mix everything together except melted butter or oleo. Place in a 3-quart casserole and sprinkle with corn flakes and melted butter or oleo. Bake at 275° for 1 1/2 hours. Serves 8 to 10.
Stir first 6 ingredients together; make a well in center. Combine oil, eggs, berries and nuts in a separate bowl; stir. Pour this mixture into well. Stir until moistened. Dump into 2 greased bread pans and bake at 350° for 1 hour or until toothpick comes out clean.
Mix all ingredients in a bowl. Gently spoon into chilled serving bowl. Serve with bread or toast rounds.
Drain kraut well. Add onion, celery and green pepper and mix well. Mix together in another bowl, sugar, vinegar and salad oil. Pour over kraut mixture. Let stand overnight, preferably 24 hours.
In a large stockpot, bring broth to a boil. Add butter. Pour grits into broth slowly and let cook on medium heat, stirring often. Cook about 10 minutes. Stir in salt and garlic powder. Cook on low heat until grits are starting to thicken. Add whipping cream slowly and stir until well blended. If grits thicken too much, add more broth. While grits are cooking, place shrimp and sausage in a skillet with garlic, bourbon and Worcestershire sauce and saute until done. Then stir sausage and shrimp mixture into grits. Add cheese and stir until well blended. Serves 12 to 15.
Mix all ingredients except cheese, pour 1/2 of mix into skillet, spread cheese over mixture. Add remaining mix. Bake at 400 degrees for 35-40 minutes.
Trim off fat from chops. Wash, drain and dry. Mix and crush the next 5 ingredients. Rub chops with this mixture. In a heavy kettle or skillet, brown chops lightly. Add the tomatoes, onions, bay leaf, 1 teaspoon salt, green peppers and carrots (including liquid from tomatoes). Bring to a boil over medium-high heat. Cover; turn heat to medium. Boil for 30 minutes. Uncover; boil for 20 to 30 minutes more. Drain the string beans and corn; add to the mixture. Boil for 10 minutes.
Boil potatoes until tender. Layer potatoes in baking dish; sprinkle with flour. Dot with butter and sprinkle seasonings. Repeat layers. Pour in milk until it comes up on the sides of dish. Sprinkle cheese on top. Bake at 350° for 20 to 25 minutes.
*Choose young beets as nearly same size as possible. If some are much larger than others, the larger ones may be cut in half (halves) or quarters after cooking and peeling.
Mix all together using enough milk to make a soft dough. Roll out and cut into squares. Peel and quarter 10 to 12 medium apples. Place enough apples in each dough to have room to fold corners. Place in a deep dish.
Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons sat and oil to a boil. Add pasta. Cook at rolling boil until pasta is done. Drain pasta, rinse and cool. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients.
In heavy saucepan, melt butter. Stir in coconut and pecans. Toast lightly, stirring frequently until coconut is golden. Cool completely. Beat cheese and milk until smooth. Fold in Cool Whip. Spread 1/4 cheese mixture into each pie shell. Drizzle 1/4 of caramel over each pie. Sprinkle 1/4 of coconut mixture over each pie. Repeat layers, cover well and freeze until firm. Let pies stand 5 minutes at room temperature before slicing.
Cream butter and sugar; add yolks, almonds and flavorings. Add flour and baking powder; mix well and fold in stiffly beaten whites. Roll out or pat 2/3 dough in greased and floured spring-form pan, having the dough thicker on the bottom than on the sides. Fill with jam or preserves. Roll out rest of dough; cut in strips and crisscross over top. Bake for 40 minutes in 350° oven.
Dissolve red pepper in salt. Fry turkey in peanut oil. Use large pan or pot to hold turkey. Inject turkey every 2 or 3 inches all around. Season all around to taste. Wrap the drumsticks together with a wire or coat hanger so you can pull it out of grease. Your grease should be at 350° when you drop bird in. An average bird will take about 45 minutes to brown and cook. It will come to the surface when cooked.
Saute frozen chopped broccoli in 4 tablespoons butter. Add chopped onions and celery and saute. Mix vegetables, rice, soup, water, milk and Cheez Whiz well. Pour into casserole dish. Bake at 350° for 30 to 40 minutes. You may use more rice.
Combine all ingredients except almonds, mixing until well blended. Spoon mixture into 9-inch pie plate. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve with crackers.
Cook rice. Simmer butter, onion and broccoli, stirring occasionally. Once broccoli is soft, add milk, soup and cheese. Cook until all cheese is melted. Be sure to stir. Add rice. Bake for 30 minutes at 350° or microwave on High for 10 minutes, rotating after the first 5 minutes. This will thicken as it cools.
Mix all dry ingredients with shortening. Add milk. On a floured surface, roll out until approximately 1/4-inch thick. Cut with a floured cutter. (I use a drinking glass because it's easier and less messy.) Place on an ungreased cookie sheet. Cook at 450° for 10 to 12 minutes.
Brown beef. Cook macaroni. Place in layers in large casserole beef, tomato sauce, macaroni; repeat. Place cheese over all. Cover with pizza sauce. Bake, covered, about 45 minutes at 350°.
Peel and chop apples and set aside. Measure salad oil into large mixing bowl. Add sugar, eggs and vanilla. Beat until creamy. Sift flour with salt, soda and baking powder. Add a small amount of flour at a time, with chopped nuts and apples. The batter will be stiff. Bake in a 350° oven in greased and floured pan, 45 to 50 minutes or until a toothpick comes out clean. This cake can be served with whipped cream or ice cream.
Combine all ingredients in blender except coconut. Blend on low speed for 3 minutes. Pour into a 9-inch greased pie pan. Let stand 5 minutes; sprinkle coconut on top. Bake at 350° for 40 minutes. This pie forms its own crust. Yields one 9-inch pie.
Cream together shortening and sugar; add jello, eggs and vanilla flavoring. Stir in milk and add flour mixture. Drop by teaspoonful on cookie sheet. Bake at 350° for 10 minutes.
Mix cream cheese and sugar together. Stir boiling water and jello together until dissolved. Blend jello with cream cheese mixture until smooth. Add fruit and nuts. Fold in cool whip and refrigerate.
Melt butter in a saucepan. Add flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Add cheese and stir until melted.
Prepare and bake cake mix using the package directions for two eight inch cake pans. Cool as directed. Mix half the condensed milk and half the lemon juice in a bowl. Spread between the cake layers. Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl. Spread over the top and side of the cake. Chill until serving time.
Mix all ingredients thoroughly. Pour into 8 x 8-inch pan. Bake at 350° for 30 minutes.
Cream together the cream cheese and sugar. Add marshmallows. Add cut-up cherries, drained pineapple and whipped cream or Cool Whip. Add nuts. Chill covered overnight.
Blend well. You'll have 1 1/2 cups to pour over fruit salad or for dip.
Mix all ingredients. Pour into a crust. Bake about 30 minutes at 350°.
Prepare orange, cherry and lime jello by using 1 cup boiling water and 1/2 cup cold water per package. Pour each in an 8 x 8-inch pan. Chill until firm. Dissolve lemon jello and sugar in boiling pineapple juice. Add 1/2 cup cold water. Chill until slightly thickened. Prepare 2 packages Dream Whip as directed. Fold into whipped lemon jello. Cut orange, cherry and lime jello into cubes. Fold all together and chill. Can use as a dessert using a graham cracker crumb crust.
Brown meats; drain fat and add cubed cheese. Stir until cheese is melted. Spread on party rye; sprinkle with oregano. Place on cookie sheet. Bake at 350° until cheese bubbles.
Cook squash with onion in water until tender. Dip in beaten egg and milk. Coat with cracker crumbs and deep fry until golden brown.
Combine dry ingredients. Add eggs, oil, pecans and strawberries. Stir until moistened. Spoon in 2 greased loaf pans. Bake at 350° for 60 to 70 minutes.
Mix meal, sour cream, 1 tablespoon of sugar and egg. Bake, cool and crumble. Mix remaining ingredients with crumbs and chill before serving.
Soften cream cheese, chop dried beef and onions, mix all together. Roll into ball. Refrigerate. Serve with crackers of your choice.
Brown meat and drain. Cook package of pilaf as per box instructions. In large casserole dish mix all ingredients and level out in casserole. Bake at 350° for 20 minutes.
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar and oil with electric mixer on medium speed. Add the flour mixture; beat until well combined. Stir in chopped pecans and spread batter into an ungreased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars.
Wash beets, leaving on roots and 1-inch of tops. Cover beets with boiling water and simmer until tender (about 25 minutes). Drain, slip off skins and trim beets.
Cook and drain mostaccioli. Mix with salad oil while warm. Mix together sugar, cider vinegar, seasonings and parsley flakes and add to mostaccioli. Marinate overnight, stirring periodically. Gradually add onion, cucumber and green pepper, stirring after each addition. Add tomato, olives and cheese just before serving. Makes 6 to 8 servings. Great for cookouts!
Slice bananas and line the bottom and sides of pie crusts. Mix cream cheese with 1 cup of milk. Add instant vanilla pudding powder and another cup of milk. Pour on top of bananas. Cover with Cool Whip. Refrigerate about an hour before serving.
Mix all ingredients together. Keeps in refrigerator for 6 weeks. Bake at 350° for 15 minutes.
Saute onion, peppers, scallions and garlic in butter for 4 to 5 minutes. Add parsley, thyme, Bechamel sauce, bread, salt and cayenne pepper. Mix all and cook for 3 to 4 minutes. Take off the fire and when cool, form the mixture into 2-inch cakes. Roll in bread crumbs and saute in olive oil until golden brown. Serve hot with a cold cucumber dill sauce. Serves 12. Bon appetit.
Rinse chicken and pat dry. Place in a baking dish. Drain pineapple, reserving juice. In a saucepan over medium heat, combine pineapple juice, cranberry sauce, vinegar, brown sugar and broth. Mix cornstarch and water. Stir until smooth. Add to sauce mixture. Cook until thickened. Add pineapple chunks and pour over chicken. Bake at 350°, covered, for 35 minutes. Add pepper strips. Bake another 5 minutes.
Sift together first 6 ingredients. Cream next 5 ingredients together. Combine the 2 mixtures together. Gradually add zucchini, nuts and chips. Pour into greased 10 x 15-inch pan. Bake at 375° for 20 to 25 minutes.
Soften cream cheese. Combine cream cheese, can of condensed milk, lemon juice and vanilla. Mix until smooth. Pour in graham cracker pie crust. Refrigerate overnight. Top next day with cherry filling (or any fruit that you prefer.)
Prepare potatoes by boiling (until fork slides out easily). Let cool, peel and slice. Prepare onions by thinly slicing them and then salting them with approximately 3 tablespoons of salt. Let onions sit for at least 20 minutes, until they are limp. Rinse with water (two times) and drain. Mix all ingredients. Pepper to taste (and can pepper the top for a finished look). Enjoy! Yields 5 to 10 servings.
In large bowl, mix orange pop, Seven-Up, frozen orange juice and lemon juice together. Pour into punch bowl; float scoops of sherbet on top. Add ice cubes with cherries for color.
Grease and flour loaf pans. Combine all ingredients except almonds. Stir 50 to 75 strokes by hand until dry ingredients are moistened. Pour into loaf pans. Sprinkle and pat almonds on loaf. Bake at 350°. Cool in pans on rack for 15 minutes. Remove from pans and cool completely before serving.
Place skinned chicken in a heated skillet treated with vegetable spray-on. Brown chicken. Pour tomato juice and mushroom liquid over chicken; stir in onion, parsley, salt, basil leaves and garlic powder. Cover and simmer about 60 minutes or until chicken is done. Stir in mushrooms. Mix cornstarch and water and stir into liquid in skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serves 6.
Cook eggplants until tender; drain. Mix all of the ingredients (use only 1 cup of Velveeta cheese with mixture). Pour into casserole and bake for 30 minutes at 350°. Sprinkle 1/2 cup cheese on top and bake until melted.
Mix milk and oats. Add turkey, eggs, garlic, pepper, chili powder and chopped onion. Form into meat loaf. Place in baking dish. Bake at 350° 1 1/2 hours until done.
Fry tortillas 1 at a time in 1/4-inch hot oil for 3 to 5 seconds on each side or just until softened. Drain on paper towels; set aside. Combine chili, 1/4 cup tomato sauce, onion and hot sauce. Place a frankfurter in center of each tortilla; top with 2 tablespoons chili mixture. Roll up and place seam side down in lightly greased 11 x 7 x 1 1/2-inch baking dish. Repeat procedure with remaining tortillas; set aside. Combine remaining tomato sauce and remaining chili mixture; pour over tortillas. Sprinkle with chiles. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese; bake 5 additional minutes. Yields 10 servings.
Crush Lorna Doones. Melt butter and mix together with crushed Lorna Doones. Press in bottom of an 8 x 12-inch pan. Bake at 350° for 8 to 10 minutes. Let cool. Mix puddings and milk, then add softened ice cream. Put on top of cookie mix. Let set in fridge until firm. Then put Cool Whip on top of ice cream mixture; put back in fridge for 1/2 hour. Sprinkle with Heath bar bits just before serving. Keep refrigerated.