HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut apples into pie plate. Then sprinkle with cinnamon and 1 tablespoon sugar. Mix butter, 1 cup flour, egg and salt until smooth. Drop by spoonful over apples. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Grease a 9 x 13-inch pan. In large saucepan, melt cocoa and shortening over low heat. Remove from heat. Blend in sugar, eggs and vanilla. Mix in remaining ingredients. Spread in prepared pan. Bake 30 minutes or until brownies pull away from the side of the pan. Do not overbake. Cool slightly; cut into bars. Makes 32.
Mix together dry ingredients. Add milk and salad dressing. Bake in muffin tin at 350° until done, approximately 20 to 25 minutes.
This is an authentic Key Lime Pie with native Key limes. Note the creamy yellow inside. Key Lime Pie is world famous for a just right tart taste.
Heat the olive oil. Add minced garlic. Cook strips of chicken. Push it aside and add broccoli florets. (If little pieces, you don't have to precook.) Saute that together. Then put in your sun-dried tomatoes, basil, red pepper flakes, salt and pepper, seasoning to taste. Then add white wine to deglaze skillet and add chicken broth and butter. Cover and let it simmer together five minutes. Then toss chicken mixture and pasta together, and put a little grated Parmesan cheese on. Serve immediately.
Heat oven to 350°. Cook lasagna noodles as package directs. Do not overcook. Drain noodles.
Mix butter, sugar, egg and vanilla. Add dry ingredients alternately with coffee. Put in 7 x 11 inch pan. Sprinkle butterscotch bits and nuts on top. Bake at 350 degrees for 35 minutes.
Refrigerate juices and 7-Up. At serving time, pour juices in punch bowl; slowly pour 7-Up. Add ice cubes. Makes 35 punch cups.
Pour diluted lemonade into bowl. Pour in ginger ale. Add a tray of ice cubes. Stir in sherbet until well blended. Makes 20 punch cup servings.
Place Velveeta strips and wiener on tortilla. Roll up; secure with toothpick. Microwave on paper towel on High for 45 seconds or until cheese is melted and wiener is hot. Serve with Pace picante sauce or salsa. Makes 1 serving.
Cream shortening and sugar and add egg and bran. Sift flour, baking powder, salt and soda together. Mix nuts with flour and add bananas alternately to which the water has been added. Stir in vanilla. Pour into greased loaf pan. Let stand 30 minutes and bake at 350° for 1 hour. Cool before cutting.
Rub a heavy saucepan (preferably enameled) with a clove of garlic. Grate the cheese into the saucepan. Add the flour and wine, and a squeeze of lemon juice. Bring to a boil quickly, while stirring. When melted, season with kirsch if desired, and nutmeg and pepper to taste. The alcohol in the wine will evaporate in the cooking process.
Heat oven to 325°. In a 3-quart casserole, combine meat, potatoes, carrots, onion, salt, pepper and soup. Add enough water to reserved bean liquid to equal 1 cup. Add to mixture. Mix well. Bake, covered, at 325° for 3 to 3 1/2 hours or until meat is tender. Stir in beans during the last 30 minutes.
Mix all ingredients, except cheese. Bake until bubbly, 30 or 40 minutes at 350°. The last 15 minutes, top with cheese.
Cut up cream cheese and put in the bottom of greased 8 x 8-inch pan. Put onion and chili peppers on top of cream cheese. Pour can of chili over onion and peppers. Top with grated cheese. Bake 15 minutes at 450°. Serve with nacho chips.
*Note: If you want molasses, add 1 cup molasses and use 1 cup less brown sugar.
Mix together well. Place in greased baking dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350° until brown.
In a small saucepan or skillet, cook garlic in olive oil on low heat until soft. Stir in parsley, salt and black pepper. Heat and stir for 3 minutes. Toss garlic mixture with spaghetti and bacon until coated. Serve immediately. Serves 2 to 3. Serve with salad and bread. Top with Parmesan cheese.
Rinse lentils, drain and place in a pot. Add 8 cups water and all ingredients. Cover and simmer 1 1/2 hours.
In large saucepan, melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter. Stir occasionally. Remove from heat and spread mixture into wax paper lined 8-inch square pan. In small saucepan, melt chocolate morsels, remaining milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board. Pull off paper and cut into squares. Store in tightly covered container.
Combine ingredients in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Pour into jars. Cover and chill several hours or until set. Keep stored in refrigerator. Makes approximately 3 cups.
Cream butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add flour to creamed mixture; stir in chocolate chips.
Cook cabbage in 1/2-inch of water for about 5 minutes or until tender-crisp. Drain. Melt margarine. Add flour, curry and pepper; stir. Add milk; continue to stir until smooth. Pour sauce over cabbage and serve.
Mix flour and sugar well. Add half & half milk. Stir till mixed well. Add peaches. Pour into an unbaked 9-inch deep dish pie shell. Use a regular 9-inch pie shell for top crust. Bake 45 minutes at 375 degrees.
Mix turkey, soups, pepper, sherry and water together in a large mixing bowl. Pour into a large baking dish. Bake for one hour at 375°. Remove casserole from the oven; stir. Top with onion rings and bake 10 more minutes. This is good served over mashed potatoes.
Combine and place in slow cooker. Cook on high for 2 hours, stirring occasionally. Serve with chips and salsa.
Brown bacon and onions (drain off most of grease). Add brown sugar, catsup and Worcestershire. Simmer 2 minutes. Put green beans in casserole and spread mix over the top. Bake at 350° for 20 minutes.
Brown hamburger; drain. Melt cheese in a large pot over slow heat. Add Ro-Tel tomatoes, hamburger, Worcestershire sauce and chili powder; stir. Serve warm with tortilla chips.
In medium saucepan, bring sugar, nectar, margarine, cinnamon and nutmeg to a boil. Boil gently 2 minutes. Arrange potatoes in a baking dish (12 x 8 x 2-inch or larger if doubling recipe). Pour sauce over potatoes; sprinkle with nuts. Cook in 350° oven (turning or basting potatoes several times) for 30 minutes or until potatoes are heated through and sauce is bubbly. Sauce will thicken as it sets after baking. This recipe is easy and great! I double this for a large crowd.
Cook macaroni. Mix with tomatoes, cubed Cheddar cheese and onion. Sprinkle Parmesan cheese and croutons over top.
Combine macaroni, carrots, tomato, celery, bell peppers, onions and dressing in a large bowl; stir well. Cover and chill. Serve on a lettuce lined platter, if desired. Yield: 12 servings (about 62 calories per 1/2 cup serving).
Mix corn, chillies and cheese. Pour into casserole dish. Mix bread crumbs with melted margarine and sprinkle on corn mix. Bake in 400° oven for approximately 15 minutes or until heated and bread crumbs are toasty. To brown crumbs, place under broiler until brown.
Combine onion, radishes and cream cheese. Spread on the ham slices and roll up. Cut to wanted size.
Brown chicken and chopped onion in olive oil. When well browned, add salt, pepper and bay leaves. Cook for a few minutes, turning pieces occasionally. Add wine; cook until wine is almost evaporated. Add your sauce. Season with salt and pepper (onion and garlic if desired) to taste. Simmer 1/2 hour or until tender. (I like to add a can or frozen package of peas for the last 10 minutes or so.) Meanwhile, cook macaroni; pour on platter and cover with chicken and sauce. Top with grated cheese, if desired.
Soak bread crumbs in milk for 1/2 hour. Cream shortening with brown sugar and 3 beaten egg yolks. Combine with bread crumb mixture. Fold in egg whites beaten with sugar and vanilla. Turn into an ungreased 1 1/2-quart casserole dish. Place in shallow pan. Add 1/2 inch of water to pan. Bake at 350° for 50 to 60 minutes.
In a 9 x 13-inch pan, put pineapple into the bottom and spread it out. Pour and spread cherry pie filling over pineapple. Sprinkle cake mix over cherry filling. Melt butter and pour over cake mix as evenly as you can. Sprinkle one cup of coconut and chopped pecans. Bake 1 hour at 325°.
About 35 minutes before serving, preheat oven to 450°. In a large bowl with fork, mix flour, sugar, baking powder and salt. With pastry blender or two knives, used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Add milk, parsley and ham. With fork, stir dough until just mixed. Onto ungreased cookie sheet, drop dough by 1/4 cupfuls, 1-inch apart, to make 12 biscuits. Bake 15 minutes or until golden brown.
Cook carrots in salt water until tender and drain. Layer carrots, peppers and onion in bowl. Mix oil and soup together and pour over them. Mix sugar, vinegar, salt, pepper and Worcestershire sauce together. Heat, not quite to boiling, and pour over all. Keep refrigerated. The longer it stands, the better it gets.
Brown ground chuck; add onion and slowly cook until onion is tender. Add soups and enchilada sauce. Mix well and set aside. In greased 9 x 13-inch pan, tear and line bottom with tortillas. Cover with meat mixture, then a layer of grated cheese. Repeat with another layer of tortillas and soup mixture. Bake in a 350° oven until bubbly and slightly brown. Remove from oven and cover, while hot, with grated cheese.
Saute onion and pepper in margarine. Mix in a large bowl the eggs, creamed corn, whole corn with juice, corn bread mix, sauteed vegetables and salt. Pour into a 9 x 13-inch creased casserole. Spoon sour cream on top in small dollops. Just before baking, cover with cheese. Bake 30 minutes at 400°.
Open can of peas, drain. Put in bowl. Dice cheese in with peas. Dice onion and add to bowl of peas. Add salt, sugar and mayonnaise to taste. Best when served cold.
Heat shortening and chocolate chips in a 3-quart saucepan over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and nuts until well coated. Firmly press in ungreased square pan, 9 x 9 x 2-inch. Refrigerate about 30 minutes or until firm. Cut into about 1 1/2-inch squares. Store in refrigerator. Makes 3 dozen snacks.
Fold banana slices into cottage cheese. Fill peach halves or if would prefer, use pear halves or cantaloupe or fill crepes. Chill and serve.
Plunge tomatoes in boiling water to loosen skins, approximately 2 minutes. Peel tomatoes and chop. Heat oil in iron skillet; add tomatoes. Add sugar and vinegar to taste. Cook down to thick paste. Should have a sweet/sour taste. Add more sugar and/or vinegar to taste. Serve on top of black-eyed, purple hull or crowder peas. Good with boiled okra.
Cook potatoes until done; mash. Add remaining ingredients, except Cheddar cheese; mix well. Pour into buttered casserole dish. Top with Cheddar cheese. Bake at 350° for 1 hour. Serves 8.
Put juices, sugar and salt in a large pot or coffee pot. Put cinnamon sticks and cloves in top of coffee maker. If using a large pot, you can tie the spices in a cloth. Heat all ingredients slowly; can be simmered for 2 hours. Great for Christmas.
Mix all ingredients together; mix thoroughly. Bake at 350° for 30 minutes.
Drain first 3 vegetables. Mix sugar, vinegar, oil, salt and pepper. Bring to a boil. Let cool and pour over vegetables. Mix well. Refrigerate.
Cook lentils according to package directions. Drain. While lentils are still warm, add vinegar, oil and lemon juice. Mix well. Chill for 1/2 hour to 45 minutes. Add remaining ingredients and chill for at least 1 hour. Mix occasionally while it is chilling.
Combine first 4 ingredients; stir well. Dip chicken in milk and dredge in mixture. Place chicken in 13 x 9 x 2-inch baking dish. Pour butter over top. Bake for 1 hour.
Cook squash and mix onion until tender; add salt. Drain squash. Melt butter. Add stuffing mix. Stir in sour cream and soup. Combine all ingredients. Place in baking dish. Top with cheese. Bake 30 minutes at 375°.
Layer 1/2 crab, 1/2 bread (broken into small pieces) and 1/3 grated cheese in a greased 9 x 13 x 2-inch casserole. Saute mushrooms, onions, green pepper and celery in butter. Remove from heat and add mayonnaise, salt, pepper and dry mustard. Spread evenly over crab, bread and cheese. Beat eggs; add milk and mix well. Layer rest of crab, bread and 1/3 cheese; over all of this pour milk and egg mixture. Refrigerate for at least 3 hours, preferably overnight.
Mix first 4 ingredients in bowl. Add pineapple, Cool Whip, apples and peanuts. Cut apples in pineapple juice to prevent them from turning brown.
Walk with God and He will bless you. Go back to where you first lost sight of God and there you will see the reason why and you will find Him.
Mix the pudding with the milk. Stir in the Eagle Brand milk and the Cool Whip. Layer alternately with vanilla wafers, sliced bananas and pudding. Chill.
Add all ingredients together. Bake in a covered casserole dish for approximately 35 minutes or until all the liquid is absorbed. This serves 3; double ingredients if desired.
Grind apricots, add coconut and milk. Chill overnight. Roll into balls. Roll balls in confectioners sugar. Store in covered container.
Combine cherries, pineapple, sugar, cornstarch and coloring. Cook until thickened. Remove from heat and cool. Add bananas and nuts. Make filling the day before and refrigerate overnight.
Soften gelatin in 1/4 cup water. Dissolve in 1 1/4 cups boiling water. Add salt, sugar, lemon juice and vinegar. Stir to dissolve sugar. Let cool. Add remaining ingredients. Chill in oiled molds or shallow pan. I use both red and green cabbages. Also use mayonnaise, sour cream and a little chili sauce mixed well.
The vegetables can be put in food processor. Put the spices in cheesecloth or bag. Cook all ingredients for 20 minutes. Put in jars and seal.
Brown sausage in heavy skillet; drain. Beat eggs. Add salt and pepper to taste. Scramble eggs in heavy skillet over medium heat; stir in crumbled sausage.
Slice the asparagus into 1/8-inch slices. Cut on a 45° angle. Set aside. Heat a large kettle of water and put the pasta on to cook until just al dente. Heat a large frying pan or wok and add the olive oil and garlic. Toss for a moment and add the asparagus. Cook over high heat, stirring all the time, just until the asparagus is the least bit tender, about 2 minutes. Add the green onions and toss. Add the cream and bring to a quick simmer. Add the scallops and turn off the heat.
Brown the hamburger meat. Add soup, green chilies, chili powder and sauces. Add cheese last and let melt.
Mix Mozzarella cheese and sour cream together. Brown hamburger and add sauce and mix. Simmer slow 10 to 15 minutes. Pour into a 13 x 9-inch pan. Top with cheese spread. Top with canned biscuits laid out flat until top is completely covered. Bake at 450° for 15 to 20 minutes.
Soften cream cheese and spread on the bottom of 8-inch pan. Pour chili and spread over cream cheese. Spread shredded cheese over chili. Bake 30 minutes at 350° or microwave 7 to 8 minutes or until cheese has melted. Serve with nacho chips.
Mix sugar, salt and spices. Blend well into squash filling. Beat the eggs separately. Add milk to eggs and stir well. Blend into squash mixture. Pour into 9-inch pie plate lined with crust. Preheat oven to 425°. Bake 20 minutes at 425° and then 45 minutes at 375°.
Melt coating over low heat. Stir in 1 or 2 cups of toasted pecans. Drop on waxed paper to cool.
Cook macaroni and drain. Add other ingredients to macaroni while hot. Pour into baking dish. Sprinkle cheese cracker crumbs over top. Bake at 350° for 20 to 25 minutes.
Cut bread in half lengthwise. Mix all other ingredients together and spread onto each half of bread. Bake at 350° for 30 minutes. Slice and serve.
Cook sugar and milk as for fudge. Just before soft boil, add dates. Bring back to boil for 1 minute. Remove from heat; add vanilla and nuts. Beat until stiff. Pour into long row on damp cloth; roll up until cold (can put into refrigerator). Remove from cloth and slice in 1/4-inch slices. Will keep well in cookie tin or wrapped in foil.
Brown onion in butter. Combine remaining ingredients in large mixing bowl. Salt to taste. Add onion and mix thoroughly. Pour into 9 x 13-inch baking dish. Spread cornflakes evenly over potato mixture. Bake 45 minutes in 350° oven. Serves 12.
Cream margarine and sugar. Blend in eggs. Stir in chilies, corn and cheese. Combine remaining ingredients. Add to corn mixture, mixing until well blended. Pour into greased and floured 8 x 12-inch baking dish. Bake at 350° for 50 to 55 minutes.
Slice and boil cabbage. Drain well. Melt butter and Velveeta; cook onion with this while melting. (Can do this in microwave.) Add soup (it blends better if warm when adding). Place cabbage in large casserole dish. Top with cheese mixture, then crumbled bread (or stuffing mix) on top. Bake at 350° for 20 minutes.
In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside. Melt the tablespoon of butter without browning it in a small heavy saucepan. Remove from the heat and stir in the flour. In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk. Return the pan to the heat and cook slowly, whisking constantly, for a minute or two until the mixture thickens; do not let it boil. Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined. Taste for seasoning.
Melt together butter and marshmallows, then add jello. Mix with popped corn and shape into balls. Yield: 12.
Dissolve yeast in water; set aside. Combine flour, baking powder, baking soda, sugar and salt. Cut in shortening to flour mixture. Combine yeast mixture, butter and buttermilk. Mix in flour mixture. Knead lightly on floured board and cut. Place in buttered baking dish and brush with butter. Let rise 30 minutes. Bake at 400° for 30 minutes.
Fill 2 ice cube trays with lemon-lime beverage, reserving rest of lemon-lime beverage. Place a cherry in each ice cube section. Freeze.
Mix first 5 ingredients. Pour into a large baking dish. Arrange chicken on top of this. Dot with butter. Bake in a 325° oven for 2 hours, uncovered, or until tender. Add more water if needed. Do not salt as onion mix has plenty.
Mix the fruit together and place in casserole. Mix softened butter with brown sugar and curry. Spread over fruits. Bake 1 hour at 325°. Cool in refrigerator overnight or all day.
Put chocolate chips, oleo and marshmallows in container and set aside. Mix evaporated milk and sugar in a heavy saucepan; bring to a boil and boil for 5 minutes on high, stirring often. Turn down to medium and cook for about 2 more minutes. Mixture will get slightly darker. Take off heat; add chips, oleo and marshmallows. Stir until melted. Add nuts and stir in. Drop by spoonful on waxed paper.
Mix well all ingredients. Bake at 325° for 25 minutes or until done. Wonderful sheet cake.
Melt margarine in large cookie pan. Beat egg whites until stiff. Gradually add sugar. Put nuts into meringue and coat well. Spoon nuts in buttered pan and turn to coat well. Bake in 325° preheated oven for 10 minutes. Take out and stir well. Bake 10 minutes more and stir.
Set aside 1/4 cup enchilada sauce. Brown ground beef in large, deep skillet. Boil 2 eggs. Slice into pieces black olives and eggs. Mix tomato sauce and remaining enchilada sauce with ground beef. Simmer 10 minutes. Also add onion at this time. Add black olives and eggs. Stir and simmer 10 more minutes. In large skillet, add 1 tablespoon oil and 1 tablespoon enchilada sauce. Turn on simmer and place tortilla in skillet until well coated.
Saute onion and garlic in the oleo. Stir in ground beef. Cook until meat changes color. Stir in 2 tablespoons flour, salt and pepper. Cook this on low for about 20 minutes. Add mushrooms (chopped) and soup; let simmer, stirring occasionally (do not let stick). Just before serving, add sour cream; let come just to a boil. Serve over egg noodles. (I use the narrow noodles, cooked according to directions.)
Cream margarine, sugar and vanilla. Beat in eggs. Blend in cocoa. Stir in flour and nuts; bake in 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes.
Heat oven to 350°. In a small bowl, stir chicken bouillon into 1/2 cup salsa. Set aside.
In a small saucepan, sprinkle gelatine over cold water. Let stand one minute, then stir over low heat about three minutes. Set aside.
Beat well egg white and 1 tablespoon water. Add nuts and coat well. Put sugar, cinnamon and salt into plastic bag. Add nuts and coat well. Lightly oil jelly roll pan and spread nuts in pan. Bake at 250° for 1 hour, stirring every 15 minutes. Separate pecans and store in airtight container.
Place unpeeled potatoes in saucepan; cover with water. Cook until tender, but firm. Drain; cut potatoes into 1 inch cubes. Place in an ungreased 2 1/2-quart casserole. Add pimento, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Place the bread cubes on top and pour butter over all. Bake, uncovered, at 350° for 30 minutes or until bread is toasted. Yield: 10 to 12 servings.
Crush sauce with fork. Soak gelatin in water for 2 minutes in small bowl; set bowl in larger bowl containing very hot water, stir until dissolved.
Mix cocoa and baking soda in a bowl. Add 1/3 cup oil and 1/2 cup boiled water. Stir until thick. Add sugar, eggs and rest of ingredients. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes.
Sprinkle liver slices with salt and pepper, then coat lightly with flour; shake off excess. Dip each floured liver slice into beaten egg, then into cracker crumbs until evenly coated. Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Cook liver slices quickly until nicely browned on both sides and juicy pink inside (about 3 to 4 minutes total).
Combine ground meat, 2/3 c. picante sauce, crackers and eggs. Form into a loaf and place in greased loaf pan; top with picante sauce. Bake at 350 degrees for 1-1/2 hours.
Combine the mayonnaise and whipped topping. Add remaining ingredients. Mix well. Serve on lettuce bed.
Boil sliced carrots for 20 minutes. Strain and set aside. Saute the diced celery in the margarine for 5 minutes. In a large bowl, combine all ingredients. Bake in a 9 x 12-inch baking dish at 350° for about 20 to 25 minutes.
Mix all ingredients except coconut; beat on low speed for 3 minutes. Pour into a 9-inch greased pie pan. Let set in pan 5 minutes, then add coconut.
Mix altogether. Bake at 350° to 375° for 45 to 60 minutes. Use large loaf pan.
Mix eggs (beaten), sour cream, cheese, onion and onion salt. Sprinkle ham in pie shell. Pour egg mixture over ham and bake about 25 minutes. Bake at 425°. Let stand 5 minutes before cutting.
Cut eggs in half lengthwise and remove yolks. Mash egg yolks; add mayonnaise, sour cream, salt and mustard. Blend well. Fill egg whites with mixture. Sprinkle cashews on top.
Heat oven to 350°. Mix shortening and confectioners sugar thoroughly. Stir in flour. With hands, press and flatten mixture in ungreased oblong pan, 9 x 13-inches. Bake 12 to 15 minutes.
Preheat oven to 350°. Combine dry ingredients in large bowl. Add all remaining ingredients, except walnuts and Cream Cheese Glaze; mix well. Stir in walnuts. Spread into well-greased Bundt or tube pan. Bake for 50 to 55 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Turn cake out onto wire rack. Cool completely. If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled. Makes 12 servings.
Mix ingredients and press into 9 x 13-inch pan. Bake 8 minutes at 400° and then cool 1/2 hour.
Boil noodles until tender. Brown hamburger. Add tomato soup, onion, garlic clove, oregano, water and vinegar. Simmer 15 minutes in 9 x 13-inch pan. Place cooked noodles (3 to 4) across pan. On top of noodles, put cottage cheese to cover. Top with meat sauce and Mozzarella. Repeat layers until 3 to 4 layers high. Last layer, sprinkle Parmesan cheese on top. Bake at 350° for 40 minutes to 1 hour until heated through.