HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange apple slices in a shallow baking dish. Cream the butter; blend in sugar, flour and cinnamon. Stir in cereal. Sprinkle over apples. Bake at 375° for 25 to 30 minutes. Sprinkle with shredded Cheddar cheese, if desired. Serve warm. Makes 8 servings.
Combine potatoes, carrots, celery, onion, salt and pepper; add water. Cover and simmer 10 minutes. Do not drain. Add soup, cheese and corn; stir until cheese is melted. Do not boil. Serves 6 to 8.
Place cucumbers, green pepper, onions and salt in ice water, making sure the water covers the vegetables. Let them stand one hour in water, then drain.
Mix dry ingredients and blend in margarine. Add eggs and milk. Form into soft ball. Press lightly to 3/4-inch on floured cloth. Cut with large round cutter. Mix remaining egg yolk and 1 tablespoon sugar and brush tops. Place on greased cookie sheet and bake at 425° for about 15 to 20 minutes.
Boil chicken breasts with onion and celery until done. Cut into bite size chunks. In a double boiler over low heat, stir together mayonnaise, chicken broth and cheese. Stir constantly until cheese is melted. In a casserole, layer chicken, peas and pearl onions then sauce. Repeat until all are used. Bake in a 350° oven about 20 minutes.
Cook vegetables in salted, boiling water until barely tender. Drain. Add onion, tuna, salt, pepper, soup and milk. Heat to boiling.
Combine all ingredients. Bake at 400° for 15 minutes in buttered casserole. Makes 4 average servings.
Cook and then cube potatoes. Cook and then chop green beans. Combine potatoes, beans, ham and onions. Mix vinegar, mayonnaise, sour cream, salt and pepper. Add to vegetables and toss lightly.
Place carrots in a saucepan. Cover with water. Cook until tender, about 8 to 10 minutes. Drain. Combine butter, sugar, salt and cinnamon; pour over carrots and toss to coat.
Combine all ingredients; bake in slow cooker or bake, uncovered, for 1 1/2 hours at 350°. Cover for juicier beans.
Mix sugar, honey, vanilla, Crisco oil and chopped nuts with a spoon. Mix together sifted flour, cinnamon, soda and salt; add to honey mixture. Beat eggs; add pumpkin gradually and alternately. Grease and flour large, flat pan and bake 18 minutes at 350°.
Cook macaroni. Chop vegetables up. Mix all together, then add dressing and bacon bits. Best if made the night before.
Mix sugar and flour in a large bowl. Boil oleo, crisco, coco, and water. Pour over sugar and flour. Add eggs, buttermilk, cinnamon, soda, and vanilla. Mix with a spoon. Bake in a 9 x 13 inch pan at 400° for 25 minutes. Do not grease the pan. Ice with your favorite chocolate icing.
Cream butter, sugar and vanilla. Add flour. Mix well. Stir in chocolate chips and nutmeats. Press mixture into ungreased jelly roll pan. Bake 25 minutes at 350°. Cut into bars while still warm. Cool before removing from pan. Makes 5 dozen.
Preheat oven to 450°. Remove skin from fish, cut meat from bones. Cut 4 (10 x 12-inch) pieces of heavy-duty foil, use oil to grease center of each piece of foil. Place a steak on each piece of foil. Top each steak with slices of onion, potato and carrot. Salt and pepper. Using drugstore wrap, fold each piece separately. Put on cookie sheet and bake until fish flakes and is tender, approximately 20 minutes. Garnish with parsley.
Heat topping over medium heat until it boils, stirring constantly. Pour into pie crust. Arrange pecans on top and chill. Cook milk and pie mix over medium heat until mixture comes to a full boil. Cool (not cook, cool); stir twice. Pour over nuts in crust. Cover surface with plastic wrap. Chill 3 hours. Remove wrap and put Cool Whip around top. Drizzle with additional caramel topping and pecans.
Peel and cook squash until tender. Drain well. Add butter and mix until butter melts. Add sour cream and milk. Salt and pepper to taste. Add seasoning packets from stuffing mix; mix well. Add stuffing mix. Blend in cheeses. Use large roasting pan or lasagna pan. Bake for 45 minutes at 350°.
Boil until thick, first four ingredients; cook long enough so you won't crack the sugar when you eat them. Add 1 teaspoon vanilla.
Beat eggs until thick and lemony. Add sugar gradually; definitely do this slowly. Add cream and half or less of the milk. Pour into homemade ice cream freezer can and add milk until recipe fills the can to the fill line.
Combine first 6 ingredients in a bowl and mix until evenly distributed throughout the cream cheese. Form into a ball or log. Roll in the remaining chopped pecans and refrigerate.
Soak beans 8 hours or overnight. Cook beans until tender in a large pot of water. Saute in olive oil, chopped celery, garlic and onion. Add to cooked beans. Add tomato sauce or juice. Serve with cornbread.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla and orange flavorings. Combine dry ingredients. Add to creamed mixture alternately with buttermilk. Spoon into greased loaf pan and bake at 300° about 1 hour. Yield: 1 loaf cake.
Scald the milk. Cool (lukewarm) and add the yeast; set aside. Beat in a bowl the eggs, sugar, shortening and salt. Add cooled milk mixture to bowl mixture. Add 4 1/2 cups flour (not all at once). Beat with mixer for 2 minutes. Add 4 1/2 cups flour by hand. Knead on floured surface. Place in a large bowl and cover with clean cloth. Let rise until double in size. Punch down and divide in 6 parts. Roll out into 9-inch circles. Brush with margarine and cut into pie wedges (6 to 8 per circle). Start at wide end and roll wedge to point. Place on cookie sheet and freeze. When frozen, store in freezer bags. Can be kept in freezer for about 1 month. Makes 3 to 4 dozen rolls.
Pat crescent rolls into bottom of a 13 x 9 pan. Add any of the above in any amount. Drain the sausage before adding. Pour the dozen eggs on just before baking.
In a small bowl, blend together cream cheese, lemon juice, dill weed, salt and garlic. Add radishes and stir until blended. Cover; refrigerate at least 2 hours. Garnish with radish rose and parsley if desired. Serve with corn chips, other sturdy chips or crackers.
Place first 5 ingredients in a big bowl. Add remaining ingredients. Mix all together and let stand overnight. Stir before serving. Keep in refrigerator. Serve cold. Tasty.
Mix the first 6 ingredients. Bake at 325° for 25 minutes. Mix the remaining ingredients and spread on top.
Cook rhubarb and orange peel in a minimal amount of water for about 10 minutes. Combine rest of ingredients. Mix until smooth. While stirring, slowly add to rhubarb mixture and cook until slightly thickened.
Mix package of red jello. Chill until partially set. Meanwhile, grind the cranberries in food processor and mix with 2 cups of sugar; let stand. It will be juicy. Mix in pecans, marshmallows and grapes. Whip the whipping cream and fold into the jello. Fold in cranberry mixture. Chill until set.
Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom and sides of 9-inch spring-form pan. Bake at 450° for 10 minutes.
Mix first 3 ingredients together. Then fold in Cool Whip. Refrigerate several hours. Serves approximately 15 people. Very good frozen.
Preheat oven to 350°. In large mixing bowl beat oil and sugar together. Add eggs and vanilla, beat until smooth. In a separate bowl, sift together the flour, salt, cinnamon and baking soda. Stir the flour mix into batter. Peel, core and thickly slice apples. Stir apples, walnuts and raisins into batter. Turn into buttered, floured tube pan. Bake 1 hour or until toothpick inserted into the cake comes out clean. Allow cake to cool briefly in pan (10 minutes) as this will make the outside crunchy. Turn cake onto rack and allow to cool completely.
Spray glass pan with Pam. Mix oil, sugar and egg white. Add other ingredients. Bake at 350° for 25 minutes. Serves 12.
In large pot, brown beef with onions and drain off excess grease. Add the tomato juice, corn, beans, tomato sauce and seasoning mix. Stir together well and heat throughout, but do not boil! Serve with tortilla chips, shredded Cheddar cheese and sour cream on top. Yield: 8 servings.
Brown ground turkey in skillet sprayed with Pam. Add onions and cook until tender. Add all the other ingredients, except cheese. Heat until warm through, then turn down low and add cheese to the top. Put a lid on skillet until cheese is melted.
Combine all ingredients in large mixing bowl. Mix 2 minutes. Grease and flour only bottom of pans. Use 2 large bread pans or 5 small ones. Small foil pans make 5 loaves. Line bottom with parchment paper. Saves time. Bake at 350° for 15 minutes; reduce temperature to 300° and bake for 45 minutes.
Drop cabbage in boiling water. Cook until most tender; drain. Mix soup, mayonnaise, margarine and cheese. Mix well while heating. Put half of cabbage in buttered casserole dish. Add half of soup mixture. Repeat layers of cabbage and soup. Top with cracker crumbs. Dot with butter. Bake at 350° for about 20 minutes.
Preheat oven to 350°. Drain the peaches and save juice. Melt butter in a 9 x 13-inch dish. Sift together the sugar, flour, salt and baking powder. Pour milk and vanilla over dry ingredients and mix. Put batter in pan over butter. Place peaches in batter. Pour juice over all. Sprinkle the cinnamon-sugar mixture over peaches. Bake 1 hour at 350°.
Line bottom of pan with frozen hash browns. Mix first 5 ingredients above and pour on top. Bake 30 to 40 minutes at 350° to 400°.
Bake cake as directed on box (for 2 layers). Split cake in halves when cooled. Combine sugar, sour cream and coconut (reserve small amount of plain coconut to put on finished cake). Chill mixture. Reserve 1 cup for frosting. Spread rest between layers and on top of cake.	Combine sour cream mixture (1 cup) with Cool Whip and blend until smooth. Spread on top and sides. Sprinkle rest of coconut on cake. Store in airtight container for 3 days in refrigerator before slicing. Enjoy!
In mixing bowl beat at medium speed until all ingredients are well blended. Makes 2 cups.
Cook vermicelli according to package directions in broth from chicken. Mix together all ingredients. Place in a 9 x 13-inch casserole dish. Top with grated cheese. Bake for 30 minutes at 350°. Serves 6 to 8.
In bowl, stir together the first 3 ingredients. In a large bowl, with mixer at medium speed, beat margarine until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate for 1 hour. Shape into 1-inch balls or use a cookie press, if preferred. If shaping into balls, use floured fork to flatten cookies. Bake at 375° for 10 to 12 minutes or until edges are lightly brown. Makes 3 1/2 dozen.
Mix all ingredients and stir in flour, salt and soda last. These are too rich to roll out. Drop by teaspoonful and flatten with bottom of glass dipped in sugar. Bake in 375° oven for 12 minutes.
Heat oven to 350°. Grease an oblong pan, 13 x 9 x 2-inch. Make a soft dough of mix and water. Beat well. Press dough in bottom of pan. If you flour your hands, it'll work easier.
Put a layer of graham crackers on bottom of 9 x 13-inch pan, then put 1/2 of vanilla pudding/Cool Whip combination over graham cracker layer. Next, put another layer of graham crackers. Next, the last half of vanilla pudding and Cool Whip mix. Top off with a layer of graham crackers , covered over with 1 can of cherry pie filling (large size).
Sift flour, baking soda and baking powder. Add remaining ingredients. Drop by spoonful onto baking sheet. Bake at 375° for 10 to 12 minutes (maybe longer, depending on your oven). I usually make a double batch.
Preheat oven to 325°. Mix in large bowl in the order given. Drop by large tablespoons. Bake 12 minutes.
Put peaches, 1/4 to 1/2 cup sugar and vanilla in a 9 x 12-inch pan; heat in oven until sugar is dissolved. Mix flour, 1 cup sugar and butter until mixture is crumbly. Sprinkle on top of peaches. Bake at 350° until crust is brown.
Microwave chocolate, milk and margarine in a medium bowl on High for 1 to 1 1/2 minutes. Stir every 30 seconds until chocolate is completely melted. Spread evenly on crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 1 minute. Let stand 5 minutes. Pour over bananas in crust. Spread with topping. Chill for 4 hours.
Season chicken with salt and pepper; arrange chicken, skin side down, in greased, shallow baking pan.
Put ingredients in large bowl. Mix dough; leave covered in bowl in the refrigerator overnight. Roll out; cut out biscuits. Let rise 1 hour in greased pan after cutting out. Bake at 450°.
Chop lettuce, tomatoes and onions. Add drained beans, grated cheese and crushed Fritos. Cover with Catalina dressing.
Melt butter. Saute apples and onions until tender. Spoon evenly into 6 cups baking dish. Rub chicken with salt, pepper and a little garlic powder. Arrange on top of apples, overlapping slightly. Combine shredded cheese, Parmesan, crumbs and thyme. Sprinkle evenly over top. Drizzle cider over. Bake at 350° for 35 minutes.
Toss the chocolate chips and pecans in a tablespoon of the cake mix. Beat the remaining ingredients together for 3 minutes, then fold in the chocolate chips and pecans. Pour into a greased and floured Bundt or tube pan and bake for 50 minutes at 350° or until a tester inserted into cake comes out clean.
Dissolve jello in 1 cup hot water. Add sherbet and dissolve (over hot water). Add juice (from pineapple and oranges), orange sections and pineapple. Refrigerate until firm.
Peel and slice the carrots. Put in pan. Cover with water and parboil. Drain the water and make a well in the middle of carrots. Add oleo. Add 1/4 cup hot water. Add sugar. Spoon sauce mixture over carrots. Simmer until carrots are done. Add water, if needed. You may add cinnamon. It's easy enough for a kid to do.
In mixing bowl, thoroughly cream together sugar and shortening. Add pumpkin, eggs and vanilla; beat well. Sift together flour, baking powder, soda, salt and spices. Add to creamed mixture. Mix well and add nuts and raisins if you want. Drop by rounded teaspoons onto greased cookie sheet about 2 inches apart. Bake in 350° oven for 12 to 15 minutes. Remove from baking sheet to cool. Frost with your favorite vanilla frosting if desired or the frosting of your choice. Makes 7 dozen.
Mix beef, seasonings, eggs and cornflakes together thoroughly. Divide into 16 portions. Wrap a portion around a green stick (thumb size) that has been peeled about 3 inches on the end. Make meat long and thin (not in a ball); be sure there are no air spaces. (Watch out for big pieces of cornflakes.) Cook slowly over coals, turning frequently so all sides are evenly cooked. Twist slightly to remove from stick and serve in a roll.
Cream butter, sugar and extracts. Sift together flour and other dry ingredients. Add alternately with applesauce. Spoon batter into a 9 x	13 x 2-inch baking pan (greased). Bake at 350° for about 35	minutes or until cake springs back when lightly touched in center.
Place butter in 9-inch round glass baking dish. Microwave on medium for about 2 minutes or until melted. Stir in brown sugar. Arrange pineapple on top. Place a cherry in center of each pineapple slice. Prepare cake mix as directed on package. Pour over pineapple. Microwave on low for 7 minutes. Microwave on High for 3 to 4 minutes or until toothpick inserted near center comes out clean. Let stand 1 minute. Turn out onto platter. Serve warm or cool.
Dissolve coffee in 1/2 tablespoon water. Mix all ingredients except egg whites and pecans. Then beat 2 egg whites and fold into mixture. Add pecans last. Line pan with aluminum foil; spray. (Use small brownie pan.) Bake at 350° for 20 to 25 minutes.
Fry bacon until crisp. Drain and save bacon. Cut corn off of cobb, then scrape cobb to remove milky substance. Add corn to bacon dripping, add water and cook until it is the consistency of cream corn. If it thickens too much, add a little water. Season with salt and pepper.
Cream together cheese, butter, salt and pepper. Add flour. Make into a roll. Wrap in wax paper. Put in refrigerator. It will keep up to one month. Slice into thin wafers and bake at 350° (do not brown).
Boil sugar, cinnamon and water to 240° with candy thermometer. When temperature is met, add vanilla and nutmeats. Stir until nuts are well coated. Turn out on waxed paper and separate. Cool.
In blender, puree all ingredients and pour into chilled glass. Serve. Makes 2 servings.
Beat eggs for 5 minutes. Add sugar, pumpkin and lemon juice. Mix together and add remaining ingredients. Cut wax paper or foil for the bottom of 11 x 16-inch pan. Spray with Pam. Bake at 375° for 15 minutes. Turn out on smooth muslin tea towel with powdered sugar sprinkled on it. While still hot, roll up and let cool. When cool, unroll and remove towel; fill with filling.
Dissolve yeast in warm water. Beat together sugar and soft butter then add salt, eggs and yeast. Beat in 2 cups flour. Once mixed add 2 cups more flour and mix with spoon or hands. Knead on floured board and put in greased bowl. Let rise to double (about 1 1/2 to 2 hours).	Note: Dough will be sticky before kneading. Drain well and pat dry 1 cup each small ripe olives and green stuffed olives then slice.	Roll dough into a 14 x 16-inch rectangle.	Scatter olives evenly over dough and press in.	Roll tightly lengthwise and seal seams and ends well. Note: Not easy but water works fairly well to help seal seams. Put on greased sheet and let rise again. Brush with egg and sprinkle with whatever type of seeds you want. Bake at 325° for 40 minutes.
Add milk to the softened cream cheese and beat together until fluffy. Beat in the chives and parsley. Gently stir in half of the caviar into cheese mixture. Place in a serving bowl and garnish with the remaining caviar. For color, decorate outer edge of bowl with parsley sprigs. Makes 1 1/4 cups of dip. Serve with crisp, raw vegetables or thinly sliced toast points.
Mix together ingredients; spread in casserole (8-inch square). Melt 1 stick margarine and mix with roll of Ritz crackers, crushed. Spread on top of potato mixture. Bake 1 hour at 350°. Can be prepared the night before. Put topping on just before baking.
Cream sugar and shortening. Add eggs, one at a time. Add milk and 2 cups flour; mix well. Use rest of flour (1 1/2 cups) to roll fruit and nuts in. Add coconut. Add all to batter and cook in tube pan at 250° for 2 hours or until tests done.
Heat soups and add chicken. Butter pan; layer chicken, then onion, then chips, then cheese. Repeat layers and end with cheese on top. Bake at 350° for 20 minutes or until cheese melts.
Soften gelatin in cold water. Beat cheese and sugar with electric beater until blended. Add milk, gradually and beat until blended. Dissolve gelatin in boiling water and cool. Beat into cheese mixture and add lemonade and beat until smooth. Turn into 1 quart mold and chill until firm.
Combine ingredients and simmer 1/2 hour. Triple this recipe for 3 chickens and use 2 onions.
Cook together sugar and water until it boils. Continue boiling 3 minutes, or until syrup thickens. Toss in cloves, cinnamon, cranberries and orange rind and pulp. Cook over low heat until cranberries start to pop. Stir occasionally and remove from heat. Remove cloves and cinnamon. Add cognac; mix well and chill.
Cook and drain spinach well. Mix in melted butter, crushed croutons, eggs, cheese and nutmeg. Roll into 1 to 2-inch balls and place on cookie sheet lined with waxed paper and freeze for at least 1 hour. Bake frozen on lightly greased cookie sheet for 10 to 15 minutes, until firm, at 350°. Watch carefully so bottoms don't brown to much.
Dissolve 1 package yeast in 1/4 cup lukewarm water. Sift together flour and salt in mixing bowl. Cut in butter and Crisco until particles are size of small peas. Blend in 2 beaten eggs, sour cream, vanilla and the softened yeast. Mix thoroughly. Cover; chill at least 2 hours.
Combine the ingredients and pour into pie crust. Dot with butter; apply top crust. Bake in hot oven at 450° for 10 minutes, then reduce to 350°. Bake 30 minutes more or until done.
Preheat oven to 325°. Mix oil and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix flour and nuts together, then add to first mixture. Stir in pineapple. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Test with straw or wood pick. Mix juice and powdered sugar; pour over hot cake. Let cake cool completely in pan.
Slice zucchini about 1/4 inch thick and boil in water, then drain. Melt 4 tablespoons butter and saute carrots and onion until tender. Fold in soup with sour cream and 1/2 the croutons. Gently fold drained zucchini and carrots and onions with soup mixture. Place in a 7 x 11-inch greased pan; put remaining croutons on top. Pour remaining melted butter over. Bake at 350° for 30 to 40 minutes.
Mix all ingredients, except biscuit mix, with mixer until well blended. Then, by hand, add Jiffy mix until smooth. Then, with teaspoon, roll balls of cookies and put on cookie sheet sprayed with Pam. Bake 10 to 12 minutes at 350° until browned. Then cool.
In 9 x 13-inch pan, pour in undrained pineapple; spread. Pour in cherry pie filling; spread over pineapple. Open cake mix and sprinkle over cherries and pineapple. Cut stick of butter into small squares; place on top of cake mix. Bake for given time and temperature on cake box.
Peel and quarter potatoes, mix flour salt, pepper, cheese in plastic bag. Moisten potatoes in egg mixture. Put oleo on cookie sheet and melt in oven. Put potatoes in flour mixture and coat. Arrange on cookie sheet. Bake at 375 degrees for 1 hour. Turn potatoes once. When golden brown sprinkle with parsley if desired.
Thaw potatoes 1/2 hour. Place in greased 9 x 13-inch pan.
Place 8 slices bread, edges together, in pan. Combine first six ingredients. Spread on slices. Place second 8 slices of buttered bread on this. Spread with mixture of soup and sour cream. Refrigerate overnight. Bake 1 hour at 300°. Serve with fresh fruit salad for bridge! Serves 8.
Mix ingredients in mixing bowl. Stir in the buttermilk and beaten egg. Knead sparingly on a floured surface. Shape into a cake and cut a deep cross in the surface. Bake at 375° in preheated oven for 40 minutes. Alternatively, bake in a loaf tin. This recipe also applies to a white loaf made without meal or bran.
Dissolve gelatin in boiling	water; add sugar. Chill until slightly thickened. Spread Cool Whip over bottom and up sides of pie crust.	Stir strawberries into thickened gelatin and gently spoon on top of Cool Whip mixture.	Chill at least 3 hours.
Boil unpeeled sweet potatoes in pan of water until tender; drain. When cool, peel and slice into an 8 x 8-inch baking dish.
Saute onion and celery in margarine. Stir in flour. Slowly stir in cream. Add salt, hot sauce, Worcestershire and sherry. Cook until thick. Cool sauce. Add cheese, mayonnaise, shrimp and crabmeat. Pour into large casserole. Sprinkle with chips. Bake at 325° for 20 minutes.
Mix all together. Put into 9 x 13-inch pan. Refrigerate overnight. Bake at 325° for 1 hour or until set.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in candies and peanut butter. (Batter will be stiff.) Drop by teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Bring to a boil the Jell-O, sugar and water. Remove from heat and add cream cheese, baby food and pineapple. Mix thoroughly. Chill bowl and beaters; beat milk until it thickens. Fold into Jell-O mixture. Top with ground or chopped nuts. Chill until firm. This recipe makes a lot, but it keeps well in refrigerator.
Mix margarine, sugar and evaporated milk. Boil 8 minutes. Add chocolate chips and Marshmallow Creme. Mix well. Pour into buttered 6 x 14-inch dish. Cool. Cut into squares.
Bake chicken at 350° for 45 minutes. Cool broth. Tear off pieces of chicken and put in buttered 3-quart oblong casserole or 9 x 13 baking dish.
Boil for 20 minutes: tomatoes, sugar and lemon juice. Add strawberry jello. Pour into hot jars immediately.