HumbleIntelligence/food-ner-1-Million huggingface dataset:
Insert skewers into apples part way through. Divide nuts into 6 mounds onto wax paper. Heat chocolate chips, water and caramels in a pot on low heat until mixture is smooth. Stir occasionally. Dip each apple, one at a time, into chocolate mixture until evenly coated. Then roll into nuts. If chocolate mixture hardens before you are finished, just reheat on a low flame. Let apples stand until firm.
Mix crackers, dates, nuts, sugar, baking powder, salt and flavoring. Fold dry mixture a teaspoon at a time into well-beaten egg whites. Bake in well-greased 9 x 9-inch pan for 30 minutes at 350°.
In large skillet combine chicken and about 1/3 of the dressing. Saute until chicken starts to brown. Add vegetables and rest of Italian dressing. Cover; simmer 7 to 9 minutes, until vegetables are crisp, stirring frequently. Serve over hot pasta.
Combine cracker crumbs, sugar and butter. Cover bottom and part way up the sides of a 9-inch pie pan. Press lightly and chill.
Mix flour and sugar together, then add cream and pineapple. Cook over medium heat until thick. Add butter. Let sauce cool. Mix apples in cooled sauce. Top with cherries for color.
Add bread crumbs, melted butter, onion flakes, parsley flakes, pimento, seasoning salt and pepper to salmon. Toss together lightly. Add egg yolks, mix and then fold in beaten egg whites. Put in a greased loaf pan. Bake in a moderate 350° oven for 45 minutes.
Preheat oven to 350 degrees. Coat a 9 X 13 inch baking dish with butter. In a medium bowl, combine turkey, celery, water chestnuts, bell pepper, mayonnaise, onion, lemon juice, 1 cup cheddar cheese and 1/2 cup mozzarella cheese; mix well.
Mix sugar and Jell-O with hot water. Add condensed milk and orange soda. Pour into ice cream freezer. Proceed as you would when making ice cream.
Cook pudding according to directions on box; set aside. Layer pie shell with sliced bananas, the vanilla wafers. Pour pudding over bananas and wafers after each layer until shell is full. Sprinkle crushed wafers on top. Chill and serve.
Slice or pinch off pieces of cake and line the bottom of a 9 x 13-inch pan. Pour pineapple over cake. Layer the slices of bananas and then the pudding. Top with Cool Whip. Garnish with fruit if desired.
Simmer first 5 ingredients for 15 minutes. In a 2-quart casserole, layer taco chips, chicken mixture and cheese; repeat layers. Heat in microwave or oven until bubbly and cheese is melted.
Cook the onion in margarine in a large saucepan until tender but not browned. Stir in biscuit mix, pepper and thyme. Add chicken broth and evaporated milk. Cook and stir until mixture is thick and bubbly. Cook and stir for 1 minute more. Add chicken and vegetables. Heat until mixture is bubbly. Reduce heat; keep warm.
After boiling potatoes, peel skins off and then cut up in 1/2 to 1-inch pieces. Put in oven-proof bowl and set aside. Cut bacon into small pieces and fry to crisp. Take bacon from grease and put bacon on potatoes; return the grease to fire. Add cut up onions; fry in the grease until done or transparent. When done, add cup of vinegar slowly into onions in pan until mixture is hot. Pour on potatoes. Add 1/2 cup water into pan. Heat until water bubbles. Pour this over potatoes and mix well. Cut 2 slices bacon in halves and place on top of mixture. Heat in 350° oven for 1 to 1 1/2 hours.
Saute onion in butter or margarine. Add Cheez Whiz, cream of mushroom soup and milk. Heat together. Remove from heat and add Minute rice and mushrooms. Pour over broccoli and bake 40 minutes in 350° oven in 9 x 12-inch buttered dish.
Remove avocado meat from skin and mash. Combine with other ingredients and mix well. Chill. Serve with tortilla chips.
Brown meat. Add onion. Add soups, sauce, chilies and milk. Place Doritos in bottom of large casserole dish. Pour meat sauce over chips. Sprinkle with cheese. Alternate in layers, ending with cheese. Bake at 400° until bubbly.
Fry bacon and crumble. Chop tomato. Mix sour cream and Miracle Whip. Add bacon and tomato. Chill. Toast bread and slice in quarters.
Cream oleo and sugar. Add flour slowly. Stir in vanilla and nuts. Bake at 350° until light brown. Roll in powdered sugar before completely cool.
Add chocolate to milk in small saucepan and cook, stirring constantly, over low heat until chocolate is melted and sauce is smooth. Mix nuts, marshmallows, crumbs and sugar in a large bowl. Pour chocolate over crumb mixture. Mix until all crumbs are moistened. Turn into a well buttered 9 x 9 x 1 3/4-inch pan. Press down and chill until firm. Sprinkle with powdered sugar.
Combine all ingredients. Place on cookie sheet; bake at 300° until dry. Stir every 10 minutes.
Cover raisins with hot water and simmer 10 minutes; reserve 1/3 cup raisin liquid. Sift flour with soda, salt, cinnamon, nutmeg and cloves. Gradually add sugar to shortening in mixing bowl. Cream until light and fluffy. Blend in eggs and vanilla; beat well.	Stir in raisins and raisin liquid; add sifted dry ingredients, rolled oats and nuts.	Mix thoroughly. Drop by rounded teaspoon onto greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Melt caramels in 1/3 cup evaporated milk (either in double boiler or microwave) until smooth. Set aside. Combine cake mix, butter, remaining 1/3 cup milk and nuts together. Press half mixture into greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle morsels on top and pour caramel evenly over morsels. Crumble remaining dough over top. Bake for 15 to 18 minutes more. Cool. Cut in squares.
Mix sausage, cheese, celery, onion and Bisquick mix together. Form balls and bake at 350° until done.
Cook carrots for 8 to 10 minutes; drain. Put in onions and peppers. Mix rest of ingredients and pour over vegetables. Marinate overnight.
Arrange apple slices in greased 4-quart casserole dish. Sprinkle rinds and liqueurs on top of apples. In separate bowl, mix sugars, flours, salt and butter with pastry blender until crumbly. Spread over apples. Bake, uncovered, at 350° for 1 hour. Serve with cream, whipped cream or ice cream.
Combine all ingredients in a saucepan and simmer until thickened, about 15 minutes. Let cool and discard chilies. Add Tabasco to taste. Use over chicken or beef.
Butter and flour a 9-inch baking dish. Mix all ingredients except apples and apple cider. Place apples in dish. Pour mixture on top of apples. Sprinkle apple cider on top. Bake at 375° for 30 to 35 minutes.
Pierce roast. Season lightly with first 3 ingredients. Place in a large, plastic bag; set in deep bowl. Mix all liquid ingredients. Pour over roast in bag. Marinate in refrigerator overnight, turning occasionally.
Boil (unopened) can of Eagle Brand milk in a saucepan filled with water for 2 hours. Slice bananas in crust; add pecans. Spread Eagle Brand milk over top. Frost with Cool Whip.
In large bowl, shred cabbage and onion. Sprinkle 1 teaspoon sugar over all and let set. Bring to boil vinegar, oil, 3/4 cup sugar, celery seed, salt and prepared mustard. Pour over cabbage. Cover and put in refrigerator. Leave several hours, then stir and serve.
Crush crackers (1 package) and spread on bottom of the cake pan. Mix both soups and sour cream. Add chicken and chestnuts. Spread out in the cake pan and crumble other package of crackers on top. Melt oleo and drizzle over top. Bake 15 to 20 minutes at 375°.
Place roast, soup bones and salt in large kettle. Barely cover with cold water. Bring to a boil. Cover. Simmer for 3 to 3 1/2 hours or until tender. Remove meat and bones from kettle. Strain liquid (there should be about 5 or 6 cups; if not, add water). Stir in remaining ingredients. Simmer for 20 minutes, until vegetables are just tender. Meanwhile, cut meat into bite-size pieces. Add meat to kettle, stirring gently. Add hot water if thinner stew is desired. Heat through. Serve piping hot in bowls. Makes 8 servings.
In large pot, melt butter and saute onions until translucent. Add all seasonings, including worcestershire sauce. Cook another 2 minutes. Add sausage, chicken, rice, and diced tomatoes with 4 cups of water. Stir well. Cover and cook until rice is done. Rice will soak up most of liquid. If appears to be getting too dry before rice is done, just add more water.
Layer the ingredients in a 9-inch pie plate in the order given. Cover with foil. Bake at 350° for 15 to 20 minutes, or until bubbly. Garnish with chopped onion and chopped tomatoes. Serve with nacho chips.
Prepare spaghetti as directed and let it cool. Add bell pepper, tomatoes and cucumber. Add entire bottle of Italian salad dressing. Sprinkle half of bottle of Salad Supreme. Toss so all ingredients are coated. Cover the bowl and refrigerate overnight. Toss and shake well before serving.
Drain pineapple and cherries. Heat juices. Pour over Jell-O and gelatin; dissolve. Add cream cheese and dissolve. Add Coke. Chill. When almost set, add cherries, pineapple and pecans. Chill until set.
Line a 9 x 13-inch pan with foil in both directions. Place meat in center, fat side up. Sprinkle onion soup and salad dressing over meat. Cover with 1 jar of gravy. Fold foil to envelope meat. Bake at 300° for 5 hours. Remove from oven. Slice meat across grain and return to gravy. Refrigerate overnight.
In large pot, place chicken, water, onion, celery, salt and pepper. Cook chicken until done. Remove from broth and allow to cool.
Preheat oven to 375°. In large bowl, cream butter, brown sugar, sugar, egg and vanilla. Add dry ingredients. Drop by teaspoonfuls on cookie sheet. Bake 12 minutes or until lightly browned. Immediately move to wire racks to cool.
Wash and slice tomatoes 1/8 to 1/4-inch thick. Beat egg and milk in bowl; set aside. In another bowl, mix flour and meal. Dip tomatoes (salted and peppered) in milk mixture, then in meal mixture. Place into skillet of hot oil and fry (not too fast) until browned on both sides.
Spread oil over pizza pan. Form dough on pan, leaving enough to raise the edge. In blender, mix tomato paste, 4 tablespoons water and garlic. Spread this mixture over dough. Add cheese, minced garlic and the toppings you choose. Bake in 425° oven for 20 minutes or until bottom of pizza is golden brown. Slice and enjoy.
Mix all ingredients together and shape in balls. Place on cookie sheet and bake in oven for 15 minutes at 350°.
Sprinkle chicken wings with garlic salt and coat with cornstarch and flour mixture. Heat oil and brown chicken on both sides. Drain and place in casserole dish. In a medium saucepan, heat soy sauce, sugar, cayenne pepper and ginger root. Bring to a boil. Pour over chicken wings. Bake 20 to 25 minutes at 325°. Serve with rice.
In skillet, cook bacon until crisp. Remove bacon to paper towels. Set aside. Pour off all but 1/4 cup bacon drippings from skillet. Add onion to skillet. Cook 5 minutes. Stir rice, peas, water, broth, salt and pepper into mixture. Heat to boiling. Reduce heat to low. Cover and simmer 15 to 20 minutes until rice is tender. To serve, toss rice mixture together with bacon.
Cook macaroni, rinse with cold water and drain. Add chopped tomatoes, onion, green pepper, olives and cheese. Mix well.
Mash avocados (about 1 cup when mashed) until smooth, combine with all ingredients except bacon. Chill. Just before serving, add bacon and stir well, top with a few bits of remaining bacon. Serve with tortilla or corn chips.
Boil 2 cups chicken broth with 1 1/2 cups sliced chicken. Add vegetables and cook until tender. Cook pasta and toss vegetables and chicken with cheeses. Toss all together. Serves 4 to 6.
Follow instructions for Bread Menu. Insert mixing blade in bread pan. Measure ingredients into bread pan. Place pan in bread maker. Select bread setting. Push start button. When cycle is completed, beeper sounds. Remove pan and bread. Good with soups and stews.
Combine 2 tablespoons butter, flour, salt, pepper, sugar, sour cream, grated onion and garlic salt in saucepan. Cook until thickened. Mix sauce with beans and pour into buttered casserole. Cover with grated cheeses. Top with crushed cornflakes. Drizzle melted butter on top. Bake at 400° for 20 minutes or until bubbly.
Mix together chili sauce and grape jelly in saucepan. Add sliced smoked sausage. Cook down until thick.
Combine flour and seasonings. Rub roast with seasoned flour. Place on rack in baking pan. Add water to depth of 2 inches. Bake in 350° oven until tender. Add additional water as needed to prevent sticking. Add onion during last hour of cooking. Remove roast to serving platter. Make gravy using pan drippings. Yield: 6 to 8 servings.
In a large saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until broccoli and carrots are tender.
Cream margarine and Crisco, sugar and salt. Add eggs, 1 at a time, beating after each addition. Add flour and milk alternately. Fold in flavoring by hand. Bake in greased tube pan for 1 hour and 45 minutes at 325°. Start cake in cold oven and do not open door while baking.
Wash beans; trim ends and remove strings. Bring water and salt to a boil in a medium saucepan. Add green beans. Cook, uncovered, 10 minutes or just until crisp-tender. Drain and set aside.
Melt butter in frypan. Cook mushrooms, onions and dry rice in butter until mushrooms are tender (6 to 8 minutes). Add 2 cups of water and soup mix to pan. Cover and cook over low heat for 25 minutes. Remove from heat; let stand 5 minutes before serving.
Cook spaghetti; drain; add 1/2 cup dressing-toss and chill. Steam pea pods for 3 minutes. Combine vegetables and 1 cup dressing and chill. Cook chicken. Add chicken and 1/2 cup chopped basil and 1/4 cup chopped parsley.
Mix together and form into balls. Place in a baking dish and spoon your favorite spaghetti sauce over balls. Bake in a 350° oven for about 30 to 45 minutes. Sprinkle parsley flakes on top and serve. Makes 24 meat balls.
Melt butter and cocoa in small bowl. In another bowl, beat eggs. Add sugar, soda and flour. Beat until smooth. Stir in cocoa-butter mixture. Put in a 9 x 13-inch dish. Cook at 80% power for 11 to 14 minutes. Cover. Put marshmallows on top of cake. Let stand until melted, then frost.
Cream cheese and sugar. Add bananas, strawberries, pineapple and nuts. Fold in Cool Whip and freeze.
Brown meat; drain. Add remaining ingredients together. Line a baking dish with taco flavored Doritos. Pour meat mixture over Doritos and top with grated cheese. Bake until hot and bubbly.
Boil chicken breasts and bouillon cubes in water in a 5-quart kettle until tender. Take out the chicken and shred with fork. Return to kettle. Mix 2 cups of chicken broth with 4 cups of flour, salt and pepper until dough forms. Roll out on a floured surface until 1/8-inch thick. Cut dough into 1 x 2-inch strips. Put dough strips back into kettle individually all across kettle. Cook until dumplins are done (approximately one hour on medium). Stir occasionally. Yields 8 to 10 servings.
In a large skillet, saute onions, bell pepper and jalapeno pepper in butter. Add rice, chicken broth, salt and mushrooms. Cover and simmer until liquid disappears.
Butter	baking	dish. Add dry rice and pour hot water over rice. Place pieces of uncooked chicken on top. Sprinkle paprika over chicken. Add mushroom soup, then dried onion soup mix. Bake covered at 375° for 1 1/2 hours and uncovered 1/2 hour.
Cook rice as directed and cool. Mix everything together. Chill. Makes 8 servings.
Cook Veg-All, corn and onion in a pot for 5 minutes, then drain. Add the cheese, mayonnaise and 2 tablespoons Ritz crackers (crumbs). Mix real good. Melt stick of butter; crumble more Ritz crackers and sprinkle on top. Pour margarine over it. Bake in casserole dish for 30 minutes at 350°.
Bring raisins	to boil in enough water to cover. Add margarine, cool and add beaten eggs and remaining ingredients. Divide into greased loaf pans and bake at 300° about 45 minutes or until toothpick comes out clean.
In a large skillet, brown meat slowly until done in 1 tablespoon of oil. Remove from heat. In another pan, simmer the onions in 1 tablespoon oil briefly. Add meat. Saute the bamboo shoots and mushrooms and add to meat. Saute the celery slightly. All vegetables should be a bit crunchy. Add to meat. Finally, add the bean sprouts. Make a mixture of the sugar, cornstarch, soy sauce and soup stock and add to meat mixture, beating thoroughly and stirring. Serve over rice or noodles.
Place beans in a large pot. Add water and bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and cook until almost tender. Add all other ingredients but the ground beef. Brown ground beef in a skillet until crumbly. Add to bean mixture. Cover and simmer for 1 hour or until the vegetables are tender.
In a large bowl, combine fruit sweetener and peanut butter. Microwave on High for 1 to 2 minutes. Add mashed potato flakes and vanilla; cool slightly. Stir in rice cereal. Press into 9 x 9-inch Teflon coated pan. Refrigerate for 2 hours. When cool, cut into squares. Makes 20 bars.
Preheat oven to 350°. Prepare brownie mix as directed. Spoon into muffin pan cups. Place a candy on top of each cupcake. Bake 20 to 25 minutes, until toothpick inserted in center of candy comes out clean. Cool cupcakes for 10 minutes. Remove cupcakes from muffin pan cups. Makes 18 cupcakes.
Put all ingredients into a crockpot, cover to simmer for about 5 hours until roast shreds and beans are done. Remove any bones and fat. Shred the meat. Return to the pot uncover and cook for a further 30 minutes or more. Serve with any of the following toppings; olives, corn chips, shredded lettuce, onion, cheddar cheese, avocado, taco sauce or salsa, sour cream or tomato.
Melt butter in casserole dish. Mix flour, sugar and baking powder. Add milk and spread over butter. Pour peaches over this, leaving juice for last ingredient to be poured over all. Bake 40 to 45 minutes at 350°.
Cream butter and sugar. Add beaten eggs. Sift flour; reserve 1/4 cup for dredging raisins and nuts. Sift remaining flour with soda and spices. Add to creamed mixture along with buttermilk. Stir in jam and orange juice. Fold in dredged raisins and nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Mix in a large bucket. Freeze until ready to use. Thaw partly and add 2 or 3 bottles of ginger ale to serve.
In a small bowl, whisk together dressing and soy sauce. Set aside. In a large bowl, toss the remaining ingredients except the noodles. Pour the dressing mix over the salad and toss well to coat. Chill until ready to serve. Sprinkle noodles over salad before serving. Makes 12 cups.
Combine sugar, milk, apricots and butter in saucepan. Stirring constantly, bring to a boil. Stirring occasionally, boil until soft ball in water or 236°. Cool to 120°; add vanilla and nuts. Beat until stiff enough to knead; place on a board and knead until smooth. Shape in a small roll and refrigerate for several hours.
Melt 1/2 stick margarine in 9 x 11-inch or 10 x 13-inch pan. Layer trimmed pieces bread in pan. Place 1 slice American cheese on bread. Layer 1 to 2 pounds fried sausage, bacon or ham on top of cheese. Repeat layer of bread. Repeat layer of cheese. Repeat layer of meat. (For all layers use same amount as first layer.) Pour beaten eggs, milk, salt and pepper over layer of meat. Refrigerate overnight. Bake at 350° for 1 hour.
Spread a 24 x 12-inch sheet of aluminum foil on flat surface. Coat lightly with vegetable oil. Combine sugar, butter, pepper and water in saucepan over medium-low heat. When butter has melted, add pecans. Continue to cook 10 minutes, stirring constantly. Pour pecan mixture over prepared foil. Quickly spread mixture out, separating pecans. Sprinkle with salt; let cool 30 minutes. Glazed pecans can be stored in airtight container in refrigerator for 2 weeks.
Combine dry cake mix, margarine and coconut. Mix as for pie crust. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes.
Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter or margarine in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt and pepper. Spoon stuffing lightly into cavity. Truss bird. Cover breast with bacon slices and cheesecloth soaked in melted bacon drippings.
Mix together all ingredients, except confectioners sugar. Bake in a greased jelly roll pan (15 1/2 x 10 1/4 x 1-inch) for about 30 minutes at 350°. Sprinkle top with confectioners sugar after removing from oven.
Place all ingredients, except turkey, in food processor or blender and process until thoroughly mixed. Pour mixture over wings and marinate for 1 hour in refrigerator. Bake in 375° oven about 1 hour, basting occasionally, turning once, or until no longer pink on the inside.
Cream sugar, Crisco and oil. Add eggs, one at a time. Add flour and salt. Mix well. Add pineapple and vanilla. Stir in. Pour into tube or oblong pan and bake at 350° for 1 hour.
Combine 1/4 cup soup with remaining ingredients except water; mix thoroughly. Shape into 6 patties; place in 14 x 10 x 2-inch baking dish. Bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water; pour over meat and bake 10 minutes more. Makes 6 servings.
Mix cake mix per directions on box. Add in 1 package of frozen coconut. Cook in 13 x 9 x 2 pan according to the time on the box. While cooking, mix the sugar into the evaporated milk. After the cake is removed from the oven and slightly cooled, stick it with a fork all over to create drain holes. Spoon the milk/sugar mixture all over the cake. Mix the second package of coconut into the Cool Whip and spread over the top of the cake. THIS IS IMPORTANT. Refrigerate for 2 to 3 days before eating.
Chop shrimp very fine (blender does a good job of chopping). Mix in rest of ingredients. Serve with Wheat Thins, Triscuits, etc.
Mix Cool Whip and milk. Add pineapple, pie filling and bananas. Nuts are optional. Cover and refrigerate.
Cream sugar and shortening. Add well beaten eggs. Add flour and mashed bananas alternately. Add soda, salt, nuts and vanilla. Bake in loaf pan at 350° until brown.
Put pork chops in baking dish or pan. Add about 1/2 cup water to pan or dish. Bake about 1 hour at 350° in oven. Take out of oven and spread applesauce mixture over pork chops. Bake for another 30 minutes. Serve with mashed potatoes.
Bring 2 cups broth to boil. Dissolve gelatin and salt in broth. Add cold broth, cayenne and vinegar. Chill until slightly thickened. Mix whipped topping, mayonnaise, chicken, celery and pimento. Chill.
Boil sweet potatoes without paring them. When tender, drain and remove skins. Cut in half lengthwise and arrange in buttered baking dish. Season with salt. Heat butter, honey and orange juice; add to potatoes. Bake in oven at 400° until potatoes are brown.
Tear cake into small pieces. Put in a large bowl. Mix dry jello with strawberries and pour over cake. Mix pudding and pour over sliced bananas. Top with Cool Whip.
Open hot dog or hamburger buns; butter. Sprinkle with garlic powder. Broil for 1 to 1 1/2 minutes. Good with spaghetti or lasagna.
Combine ingredients in covered casserole. Bake at 350° for 45 minutes; stir occasionally.
Boil sugar and 1 cup water to make a syrup. Boil 3 quarts of water and pour over loose tea. Let stand 3 minutes. Strain over 3 sprigs mint. Add syrup to tea. When cold, add juice of 3 lemons.
Spoon whipped topping evenly into a bowl or into 6 dessert dishes. Using back of spoon, spread topping on bottom and side of bowl or dishes. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk for 2 minutes and let stand 5 minutes. Spoon pudding into center of whipped topping and refrigerate until ready to serve.
In a heavy saucepan, stir together the sugar, corn syrup and water. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Cook, without stirring, until temperature reaches 280° on candy thermometer or until small amount dropped into cold water separates into a thread that is hard, but not brittle. Stir in peanuts so mixture continues to boil. Cook, stirring often, until temperature reaches 300° or until dropped into cold water separates into threads that are hard and brittle. Remove from heat. Pour into buttered pan without spreading. When cool, bread into pieces. Makes 2 1/2 pounds.