HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, quarter and remove core from apples. Pare, if desired, but if red apples are used, skin may be left on to add color. Place apples on cutting board and dice. Place apples, celery and mayonnaise with salt in mixing bowl; mix lightly. Add chopped nuts.
Mix all ingredients together (except wonton wrappers) by hand until bound together. Place one tablespoon mixture in wrapper. Fold square wrapper into triangle and then into another triangles. Place dumplings into steamer for 15 to 20 minutes. Serve immediately. Drizzle with soy sauce. Makes 50 dumplings.
Combine margarine, cream cheese, powdered sugar and vanilla. Line 13 x 9 inch dish with vanilla wafers. Pour cream cheese over wafers; top with sliced strawberries. Top with cool whip and chill overnight.
Stew chicken (slightly salted) until done. Remove meat from bones and set aside after cutting into medium size pieces. Melt margarine and add onion and sage. Stir into dressing. In a large, greased casserole, begin with a layer of dressing crumbs. Add a layer of chicken, then a can of mushroom soup diluted with 3/4 can of reserved chicken broth. Again, a layer of crumbs and chicken, then cream of chicken soup diluted with 3/4 can of reserved chicken broth. Top with crumbs and bake at 350° until done.
Mix dry ingredients; cut in shortening. Stir in yeast and buttermilk. Put in refrigerator and let rise 1 hour. Roll out and cut with biscuit cutter. Let rise 1 hour. Bake in oven at 450° until brown. Makes 40 biscuits.
Saute onion in butter until tender. Stir in remaining ingredients, except for chicken. Simmer for 5 minutes, stirring often.
Place potatoes in baking dish. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add onion and cheese. Dot with butter. Bake at 350° for 1 hour or until potatoes are tender.
Drain and keep juice from pineapple and oranges. Mix pudding and Tang. Add 1 1/2 cup reserved juice. Do not beat. Add fruit; mix gently and chill.
Start hamburger (crumbled) cooking in 1 cup of water. Simmer slowly until done. Add spices. Simmer on top of stove or in crock-pot 2 hours. Then add sugar, tomato puree and ketchup. Simmer 1 more hour; dip off excess fat.
Cut chestnuts in half. Cut strips of bacon into 3 sections. Wrap section of bacon around half chestnut. Bake at 350° until crispy (about 30 minutes). Drain. Combine ketchup and sugar and pour over chestnuts. Bake until bubbly (about 10 minutes).
Cut biscuits into quarters. Mix cinnamon and sugar in bowl. Roll biscuit pieces in sugar mixture. Bring to boil butter and brown sugar. Pour a little syrup mixture in bottom of Bundt pan. Drop in one can biscuit pieces. Pour in more syrup and continue alternating until all biscuits are used. Bake at 400° for 25 to 30 minutes.
In large mixing bowl, cream butter and sugar. Add egg; mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla; mix thoroughly. Press 2/3 of dough into a greased 13 x 9-inch baking pan. Spread with preserves; crumble remaining dough over preserves. Bake at 350° for 30 to 35 minutes or until golden brown. Cool in pan on rack. Cut into squares. Yield: 36 bars.
Mix potatoes, milk, margarine, sugar, eggs and vanilla together and beat well. Bake in casserole dish for 30 minutes at 350°. Mix corn flakes, brown sugar, pecans and coconut together and sprinkle over the top of casserole. Brown in oven a few minutes.
In medium bowl, mix flour and baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes.
Peel, core and slice apples. Coarsely chop apple slices using food chopper. Dice strawberries and kiwi. Place fruit in small bowl. Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 tablespoons juice. Add orange zest, juice and brown sugar and jelly to fruit mixture. Mix gently. Refrigerate until ready to serve. Spoon into serving bowl. Serve with crackers, cinnamon chips or desired snack. Makes 3 cups. Prep time: 15 minutes.
Put pudding mix into a medium size mixing bowl; add crushed pineapple and stir well until jello is dissolved. Add whipped topping and blend well. Stir in marshmallows (and coconut, if desired) and stir until well blended.
Mix chocolate bars, chips, vanilla, Marshmallow Creme and butter in a large bowl and set aside. Mix sugar and milk in a 4 to 6-quart saucepan and let come to a boil. Let boil for 10 minutes. Pour over first mixture and stir. Add chopped nuts. Pour into Pyrex pan and let stand 4 to 6 hours. Cut.
Bring ingredients (except egg whites) to a boil. Cook until it forms a hard ball (5 to 6 minutes). Beat egg whites stiff. Pour cooked mixture slowly into egg whites while beating. Drop on greased wax paper.
Melt butter and marshmallows. Cook over low heat. Add food coloring. Add corn flakes; stir into mixture. Shape mixture into wreaths on waxed paper. Decorate wreaths with cinnamon hearts. Cool in refrigerator to harden.
Mix dry ingredients; add 1 cup milk and yolks and mix. Add the rest of the milk. Cook between low and medium stirring constantly until thick. Add butter and vanilla. Pour into 2 baked pie shells. Top with your favorite meringue and brown.
Warm sweet potatoes in a large saucepan. Mash with electric mixture. Add sugar, bourbon, margarine and vanilla. Beat until well blended. Turn mixture into shallow baking dish. Sprinkle with marshmallows. Bake uncovered at 350° until marshmallows are golden.
Combine all ingredients, except gelatin. Boil to a hard ball. Soak gelatin in cold water and add. Remove from heat and cool. Then it is ready to pull; add vanilla.
Boil 5 quarts water in a large pot. In a double boiler, melt the butter. Stir in the pignoli nuts or walnuts, lemon zest and dry vermouth or cognac. Maintain at low heat until pasta is ready (al dente). Drain the pasta and place in a serving bowl. Add the sauce and serve with grated riggiano, parmesiano and cracked pepper. Guests will rave.
Mix milk, oats, butter, salt and brown sugar. Cool to lukewarm. Combine yeast and water. Stir in oat mixture. Mix with eggs and flour and let stand 1 hour. Punch down. Divide in 2 loaves. Let rise 1 hour. Bake at 350° for 45 to 60 minutes.
Mix margarine, peanut butter, sugars and egg. Add flour, baking powder and soda. Chill. Heat oven to 375°. Roll dough into small balls, then flatten with fork dipped in sugar. Bake 10 to 12 minutes.
Prepare all vegetables; drain the raisins and mix all together in a large bowl. Mix brown sugar, Italian dressing and salad dressing mix together. Stir to dissolve. Pour over slaw just before serving. Serves 50.
Preheat oven to 350°. In a medium bowl, cut margarine into flour until a crumb mixture forms. Press into 13 x 9 x 2-inch pan. Bake for 15 minutes; cool. Beat powdered sugar with cream cheese until light and fluffy; fold in 1 cup Cool Whip. Spread on crust. Mix pudding with milk. Spread over powdered sugar layer. Spread remaining Cool Whip over pudding. Sprinkle with nuts; refrigerate until serving time.
Melt margarine. Pour into casserole dish. Add the remaining ingredients. Bake in 350° oven for 1 hour.
Combine rice, milk, sugar and butter. Cook over medium heat until thick (about 30 minutes) and stirring often. Add vanilla and raisins. Serve hot or cold.
Pound veal cutlets and dredge in flour. Heat large frying pan over medium heat; put in oil. Drop in cutlets, salt and pepper to taste and cook, turning over at least 1 to 2 times. Add minced garlic and butter and cook a few more minutes. Then add sliced mushrooms, covering cutlets. Add wine and cook 20 minutes, stirring occasionally. Liquid will reduce down; you may need to add more wine. Salt and pepper again to taste.
Cook noodles as per package directions, and drain. Add mayonnaise	and dry Ranch dressing mix. Toss with remaining ingredients. Chill before serving.
Brown and partially cook chicken in frypan. Combine all ingredients except chicken and cook in saucepan until thick. Put chicken in roasting pan and pour sauce over and cover. Bake 30 to 45 minutes in 350° oven.
Combine all ingredients. Spread in a 9 x 13-inch pan. Let stand in refrigerator for 24 hours. Bake for 1 hour at 350°.
Butter 1 1/2-quart dish. Beat eggs, milk, sugar, cinnamon, vanilla and salt. Stir in bread and raisins. Let stand 5 minutes. Put in dish. Put water in pan to reach halfway up on sides of dish. Bake until knife comes out clean, about 1 1/2 hours at 325°.
Melt butter; blend in flour, salt and pepper. Add milk, all at once, and cook about 1 minute, until thickened. Stir in chicken, cheese and mushrooms.
In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling that has been mixed with the cinnamon into a greased 13 x 9 x 2-inch baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350° for 35 to 40 minutes. Uncover; bake 10 minutes longer. Yield: 6 servings.
Slice potatoes with skins on. Put in pot with onions bacon and seasonings. Cover with water. Boil until potatoes are soft. Pour off excess water. In cake pan or large baking dish, add a layer of potatoes, salt and pepper, spoonfuls of butter and cheese. Repeat several times. Bake at 350° until butter and cheese are melted. Serve hot.
Cut acorn squash in half. Scoop out seeds and fill 3/4 of each side with pancake syrup and top each side with a pat of butter. Cook at 350° for 45 minutes to 1 hour.
Pour fruit juices into a 2-quart pan. Add mint and bring to a boil. Strain. Bring to a boil again. Add ginger ale and serve at once. Makes 8 to 10 servings.
Cook spinach; drain well. Combine with all other ingredients and mix well. Roll into walnut size balls. Place on cookie sheet and freeze. After frozen, store in plastic bag in freezer. To serve, bake frozen for 10 minutes at 350°.
In a bowl, combine the crushed cookies, sugar and butter; press into ungreased 13 x 9 x 2-inch baking dish, bottom only. Bake at 350° for 6 to 8 minutes or until golden brown. Cool.
Mix first 4 ingredients, then fold in Dream Whip. Chill and serve.
To frost grapes, dip in slightly beaten egg whites. Sprinkle with granulated sugar. Allow to dry on wire rack.
Mix ingredients. Coat onions. Cook, not touching each other, until brown. Drain on paper towels.
Cut crab into bite-sized pieces. Mix with salad and the amount of dressing you desire.
Mix ingredients together. More buttermilk can be added if the mixture is too thick. Drop by small spoonfuls and deep fry in hot oil until hushpuppies are brown.
Add sugar and yeast to warm water. Let stand 30 minutes. Blend dry ingredients. Add butter and honey. Add yeast mixture while mixing on low speed. Let rise 30 minutes. Knead dough. Roll into pie type flat dough. Cut into 3 x 2-inch squares. Cook in deep fat at 375°. After placing dough in hot fat, punch once so dough goes below level of fat. Remove when golden. Drain and serve with honey.
Mix sour cream, milk and Tang thoroughly. Stir in Cool Whip. Pour in two graham cracker crusts. Garnish with mandarin oranges, if desired. Chill and serve. Will freeze.
Cook sugar, milk, margarine and cocoa for 2 1/2 minutes. Start counting time when mix reaches full, rolling boil. Remove from heat. Add nuts, oats, peanut butter and vanilla. Beat well until blended. Drop by spoonfuls onto waxed paper.
Cook and drain spaghetti noodles. Mix noodles, large, diced tomato, diced cucumber, 1 bottle dressing and salad seasoning. Chill. Serve.
Melt butter into skillet. Add flour. Brown slightly. Add onion, bell pepper and celery. Saute until wilted. Add crawfish tails. Add one cup of warm water to the skillet. Add Season-All or salt and pepper to taste. Cook approximately 40 minutes on low heat. Serve over white or brown rice. Serves 4 to 8.
Melt butter and sugar together. Add cocoa, flour, unbeaten eggs, vanilla and nuts; mix. Pour into greased pie pan and bake at 350° for 20 minutes.
Cover broccoli with water and cook about 4 minutes; set aside. Put butter and flour in a pan with minced onion. Saute onion and then add milk. Cook until it boils. Then add cooked broccoli and 1 cup juice left over from boiling the broccoli. Then add seasonings (lemon juice, lemon rind, cheese, salt and pepper). If soup appears too thick, add more of the broccoli liquid. Heat and serve. Ham or bacon bits can be added for flavor or leave plain. Makes 6 servings.
Grease and flour pan. Mix all ingredients together. Bake at 300° for 50 minutes.
Spread lettuce evenly in a shallow 4-quart serving dish. Top with bean sprouts, water chestnuts, nuts, onion, cucumber and chicken. Pat pea pods dry and arrange on top.
Mix and pour into greased and floured, rectangular cake pan. Bake at 350° for 30 minutes. Spread with icing while hot.
Use metal saucepan, 9 x 13 x 2-inch. Place well-rinsed, unpeeled shrimp in pan. Put all vegetables and fruit on top of shrimp. Melt oleo. Add seasoning. Pour over shrimp and vegetables.
I asked my daughter what her favorite bread is and she said "Duck Bread." I asked her how to make it and this is what she said: "Duck Bread: You tear it apart and throw it to the ducks."
Cream butter and sugar; add egg yolks, spices, chocolate and hot potatoes. Sift dry ingredients together; save enough to dredge nuts and raisins. Beginning with flour; add flour and milk alternately. Fold in egg whites, nuts and raisins. Bake at 325° to 350° in 2 square layer pans. Use caramel icing between layers and over cake. Store in air-proof tin. Tastes better when aged a while.
Cook sausage in a pan and drain. Cook hamburger in a separate pan and drain. Add the 2 meats and brown together. Add Velveeta cheese. Serve just like a hamburger on buns or roll.
Stir dry ingredients together. Combine eggs, strawberries and oil and add the dry ingredients. Add pecans. Bake at 325° for 55 minutes. Use 3 small loaf pans. If using small tins, bake 37 minutes.
Combine first three ingredients and bring to a rolling boil for two minutes while stirring constantly. Remove from heat and add remaining ingredients. Drop by spoonfuls on to wax paper and serve when cool.
Heat oil in hot skillet. Add onions and garlic; cook 3 minutes. Add ginger, peppers and broccoli; cook 5 minutes, adding meat after 2 minutes. In bowl, combine remaining ingredients; add to pan. Cook, stirring, for 2 minutes. Makes 4 servings.
Mix together butter, Worcestershire sauce, oil, garlic salt, red pepper, liquid smoke, Accent, chili powder and sugar. Heat until butter is melted. Then pour over cereal mixture and stir to mix well. Bake at 250° for 1 hour. Stir every 15 minutes. Store in a sealed container or jar.
Dissolve jello in boiling water. Fold in the strawberries with juice, drained pineapple, bananas and nuts all at once. Place half of mixture into mold. Chill until firm (at least 1 hour). Leave remaining mixture at room temperature. Spread sour cream on chilled half. Cover with remaining mixture. Chill until firm. May be served on lettuce leaf.
Combine ingredients and store in jar in refrigerator. Use for oysters, clams, shrimp, crabmeat or lobster. Yield: About 1 cup.
Boil together the butter, sugar, egg and milk for 1 minute. Add nuts, coconut and crumbs. Place layer of graham crackers in pan, face side up. Spread mixture over crackers. Put whole crackers on top. Spread icing over graham crackers.
Stir in flour and sugar together. Then stir into milk. Melt margarine in bottom of baking dish. Let sizzle. Pour batter into melted margarine, then pour fruit on top. Bake at 300° for 40 minutes or until golden brown.
Mix margarine, syrup and flavor; add sugar and mix well. Mixture will be crumbly but continue to work until it becomes smooth. "Must air 24 to 48 hours."
Beat eggs in 2-quart bowl. Stir in sugar, syrup and melted margarine. Stir in pecans. Pour in unbaked pie shell. Bake at 375° for 35 minutes until filling is slightly firm. Center of pie will become firm when cool.
In a large 3 to 4-inch deep frying pan, heat the oil to 375°. In a wide mixing bowl or soup bowl, combine the bread crumbs, cornmeal, cayenne pepper, salt and black pepper. Slice the tomatoes about 1/2-inch thick. Sprinkle the Tabasco sauce over the tomatoes. Lightly dust the tomatoes with the flour. Dip the tomato slices into the egg whites and then into the bread crumb mixture. Make sure the tomatoes are well coated on all sides. Fry in hot oil for 4 minutes on each side. Drain on paper towels.
Place beans in large pot and let heat. Brown ground meat in skillet. Saute onion and add meat and onion to beans. Simmer for about an hour. Serve with cornbread and green salad.
Roll loin in salt and pepper until it is covered. Place in smoker on ideal heat for 5 hours (30 minutes for each pound).
In medium bowl, combine biscuit mix and bacon. Add milk and egg, stirring just until moistened. Spoon half of batter into buttered 2 1/2-inch muffin cups. Press a cheese cube into each cup. Top with remaining batter, covering cheese completely. Bake in preheated 400° oven for 25 minutes or until golden brown. Remove from pan. Serve hot. Makes 12 muffins.
While preheating oven to 350° to 400°, melt butter in large Pyrex dish. Peel and cut potatoes into wedges. Coat potatoes in a bag with flour. Place potatoes in Pyrex dish with butter and stir until all are coated well. Cook for approximately 45 minutes.
Peel sweet potatoes. Boil in salted water until soft. Drain and mash with butter or margarine; season to taste. Spread in a 9 x 11-inch baking dish (greased).
Cut celery stalks in half, crosswise. Fill each with cheese. Add 2 pretzel wings on each side. Use pretzel pieces for antennae and raisins for decorating body.
Blend dry ingredients in saucepan. Slowly mix in water. Heat while stirring until mixture thickens and boils. Remove from heat. Stir in vanilla and margarine. Let cool before use.
Use no salt. Mix flour and lard together until well blended. Put yeast in warm water; add to flour mixture. Add sugar. Mix together until well blended. Put flour onto table. Put flour mixture onto it. Knead dough 250 times or until it snaps back. Let raise 1 1/2 hours. Punch down. Let rise again for same time. Put into pans. Let rise 1/2 hour. Bake at 330° for 45 minutes.
Combine wet ingredients in one bowl, dry in another. Then mix. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a small casserole dish. Skin and bone chicken breasts. Salt and pepper chicken. In a small skillet, brown chicken in margarine. After browning, place in casserole along with remaining ingredients. Bake for 1 hour.
Cream butter and sugar, beating until smooth. Add vanilla wafers, alternating with milk. Add coconut and mix together well. Pour mixture into a greased and floured tube pan with wax paper. Bake at 275° for 1 1/2 hours or until done.
Preheat oven to 375°. Line unbaked pie shell with 1/2 of cheese. Top cheese with cooked sausage. Cover with remaining cheese.
In a large pan put the Water, Salt, Vegetable Oil, Thyme and Pepper bringing to a boil. Add the Celery and Carrots; let boil for 5 minutes. Add the Green Pepper, Onion, Whole Tomatoes cut up, Sugar and Tomato Sauce; let boil 5 more minutes. Then add Spaghetti. Add the two or either one of the two optional ingredients. It is delicious and gives you a whole meal in one pan.
Beat together good cream cheese and sugar. Add drained, crushed pineapple and 1 cup chopped pecans. Fold in Cool Whip and sprinkle with toasted coconut.
Grate tempeh and marinate in next 5 ingredients for 1 hour. Heat next five ingredients in a large saucepan. Add green pepper and onion for 5 minutes. Add tempeh with marinade for 5 minutes. Add remainder of ingredients and bring to a boil. Simmer for 30 minutes. Serve over rice. Serves 6. Cooking time is 1 hour, not including marinating time.
Brown meat with onion. In large Dutch oven or crockpot, combine all other ingredients and stir. Let simmer.
Combine soy sauc with sugar, onion, garlic powder and ginger. Let stand 10 minutes. In bowl, mix meat and crumbs; stir in soy sauce. Shape into 3/4-inch meat balls. Place meat balls 1/2 inch apart in pan that has been sprayed with Pam. Made additional soy sauce recipe to pour over meat balls, if desired. Bake in 350° oven until done. Cover so meat balls will not dry out or keep basting with soy sauce. Serve with wild rice. Delicious!
Mix cake mix with 1/2 box strawberries and 4 egg yolks. Mix hot water with gelatin and add to cake mix. Add salad oil, blend well. Beat egg whites until stiff and fold into batter. Bake at 350° for 1 hour, in 2 or 3 layer cake pans. Put 1 layer on cake plate and put 3/4 box strawberries over layer, then add frosting. Add second layer of cake and repeat with strawberries and frosting. Add third layer if you used 3 pans and frost over sides and top. Use White Mountain Frosting recipe.
Melt margarine in pan. Saute onion in margarine. Blend in flour and beef broth. Stir vigorously with wire whisk. Cook and stir until thickened. Add milk and potatoes. Crumble fried bacon in soup. Let simmer 10 to 15 minutes. Serves 4 to 6.
In stainless steel or heatproof glass bowl or top of double boiler, beat egg yolks and sugar together until thick and creamy. In a saucepan, scald 1 cup milk, add vanilla and pour over the eggs; mix well. Stir slowly and continually over a saucepan of simmering water until thickened slightly, about 10 minutes. Remove from heat, pour in remaining milk; cool. Pour into ice cream canister. Freeze in maker according to directions. Makes 4 to 6 servings. May double recipe.
Sprinkle zucchini, tomato, onion and cheese evenly in pan. Beat Bisquick, eggs, milk and spices until smooth with mixer. Pour over vegetables. Bake 30 to 35 minutes at 400° in 8 x 8-inch square lightly oiled pan until knife inserted in center comes out clean. Let set 5 minutes before serving.
Put all ingredients into blender at high speed for 30 seconds. Pour into buttered pie plate. Bake at 400° for 30 to 35 minutes.
Combine first 5 ingredients and meat. Make small balls. Heat sauce and jelly to boiling. Add meat balls. Cook 10 to 20 minutes.
Cut potatoes in half. Scoop out and reserve shells. Mix potato with other ingredients, except cheese. Return to potato shells. Top with cheese. Place in conventional or microwave oven until hot and cheese is melted. Makes 8 stuffed potato halves.
Cut chicken into bite size pieces. Pour dressing over chicken with onion soup. Mix well, cover and bake for 1 hour at 350°. Serve with rice and Italian string beans.
Melt butter in small saucepan over low heat. Remove from heat; add grated white chocolate. Stir until chocolate melts. Set aside; let cool to room temperature. Combine eggs, sugar and salt in a large bowl; beat at medium speed until thick and lemon colored. Gradually add cooled white chocolate mixture; mix well. Add flour, beating until smooth. Stir in chopped chocolate and vanilla. Spread batter in a greased 8 x 8-inch square pan. Bake at 325° for 30 to 35 minutes. Let cool in pan. Cut into squares. Yields 16 brownies.
Beat eggs; stir in sugar, corn syrup and softened or melted butter. Add vanilla and pecans. Pour into unbaked pie shell. Bake at 350° for about 45 minutes. Center of pie may look soft when pie is gently shaken, but will firm when cool.
Brown ground beef with onion; drain. Mix remainder of liquids with beef. Mix together and bake in an ungreased casserole dish at 350° for 30 minutes.
Cut squash into small pieces and simmer, covered, until tender (for approximately 6 to 8 minutes) in a small amount of boiling water. Shake the pan to keep the squash from sticking. Drain well. In a separate pan, combine yogurt, butter, grated cheese and paprika. Cook over low heat until cheese is melted. Remove from heat and stir in beaten egg yolk and chopped chives. Add the squash. Place the mixture in a baking dish and top with buttered bread crumbs and grated cheese. Serves 4.
Cut chicken in pieces. Saute chopped onion, garlic, spices and chicken in large pot containing olive oil, stirring well to coat chicken. Then cover and cook slowly, about 20 minutes. Add tomato paste and water, stir well. Cook over medium heat, partially covered, until sauce is thick and chicken is tender, about 45 minutes. Serve over cooked spaghetti.