HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare and slice 6 apples and put in a greased baking dish. Sprinkle cinnamon on top. Mix together flour, sugar, pinch of salt and 1 1/2 teaspoons baking powder. Work as for pie crust. Add butter or margarine and one beaten egg. Sprinkle over apples and bake in hot oven until apples are done. Serve hot with milk or with ice cream or whipped cream.
Melt butter with chocolate; cool. Add sugar and vanilla and blend thoroughly. Add eggs one at a time and beat well. Add dry ingredients and nuts and mix thoroughly. Chill several hours or overnight. Form into balls the size of a walnut. Roll in powdered sugar and bake on a greased cookie sheet at 350° for 15 minutes.
Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in chips and nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 3 1/4 dozen 2 1/2-inch cookies.
Mix together and press into bottom of 13 x 9-inch pan. Bake at 325° for 25 minutes. Let cool.
Cook noodles according to package directions. Cook potatoes until done; drain and put 2 packages cream cheese in right away. Start mixing and add more cream cheese as needed. Melt butter and put in sliced onions; brown until tender. In large 13 x 9 x 2-inch baking dish, put onions and butter on bottom of dish, then noodles, cheese and potato mixture and keep alternating layers. Bake at 350° for 1 hour.
Combine butter, flour and pecans. Press into 13 x 9-inch pan. Bake at 375° for 15 to 20 minutes.
Mix first 9 ingredients. Add crushed nacho chips and sprinkle with Catalina dressing. Serves 6 to 8.
Combine graham crackers, 1/4 cup sugar and 1/3 cup melted butter. Press firmly in bottom of 13 x 9-inch pan. Chill at least 15 minutes. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in Cool Whip. Spread over crust. Prepare pudding (any flavor) as directed, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread 1 1/2 cups Cool Whip over pudding. Garnish with graham cracker crumbs.
Mix all ingredients, saving 1/2 can tomato sauce. Pack neatly in meat loaf pan. Pour remaining tomato sauce over top of meat loaf. Bake at 375° for 1 hour.
Dissolve both packages of Jell-O in boiling water. Add rest of the ingredients and chill.
Mix cream cheese, sour cream and cayenne pepper together. Spread on a plate and chill for 1 hour. After chilled, spread on taco sauce. Sprinkle on onions and peppers. Top with Cheddar cheese. Serve with Doritos chips or crackers.
Combine all ingredients in a large mixing bowl; mix until well blended. Pour into a well-greased and floured pan (10-inch tube or Bundt pan). Bake at 350° for 1 hour or until done. Yields one 10-inch cake.
Combine mashed potatoes, butter, salt and pepper in mixing bowl; beat until fluffy. Place in greased 1 1/2-quart deep casserole dish. Spread whipping cream over the top; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese is melted and top is browned. Makes 4 servings.
In bowl, mix flour, butter and nuts. Press into 9 x 12 pan. Bake 20 minutes in 375° oven. Cool.
Mix eggs, sugar and canned milk in a boiler and bring it to lukewarm long enough to melt sugar. Mash bananas and add to mixture after taken off the heat. Add vanilla and dash of salt. Put mixture in ice cream freezer and fill freezer with milk.
Beat eggs at high speed of electric mixer for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in a greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes.
Boil the first 3 ingredients together well for 15 minutes. Remove spices and add sugar. Dissolve. Add tea in cheesecloth bag. Dip up and down until color you want. Lastly, add juice of oranges and lemons.
Combine cereal and water; let stand until water is absorbed. Blend eggs, sugar, syrup, butter, vanilla and salt. Fold in softened cereal. Pour into pie shell. Bake at 350° for 50 minutes or until filling is puffed completely across top.
Mix shortening, 1 1/2 cups sugar and eggs together thoroughly. Sift together flour, cream of tartar, soda and salt. Combine with shortening mixture. Chill dough. Heat oven to 400°. Roll dough into balls the size of small walnuts. Roll in 2 tablespoons sugar and 2 teaspoons cinnamon (fun part!). Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookie puff up at first, then flatten out with crinkled tops.
Sift together flour, salt, baking powder and sugar. Cut oil into dry mixture until consistency of corn meal. Beat 1 egg well. Add vinegar and ice water. Stir this mixture into dry ingredients. Makes 3 large shells. Dough can be frozen.
Mix all ingredients and pour into a well greased 9-inch pie plate. Bake at 400 degrees for 15 minutes. Slice and serve with extra soy sauce.
Dissolve and raise yeast in 3/4 cup water (follow directions on package). Heat canned milk just until bubbles (be careful not to burn). Pour sugar into the hot milk and dissolve. Then add stick of margarine to the milk and sugar mixture and melt and dissolve. In large bowl, mix 3 cups flour and the salt. Add the beaten eggs and mix well with wooden spoon. Add 3 more cups flour and 1/2 of the milk-sugar-margarine mixture and mix well with wooden spoon. Add 2 more cups flour and the other half of the milk-sugar-margarine mixture and mix with wooden spoon. (Mixture will be difficult to mix fully, just mix as best you can.) Add remaining cup of flour and the raised yeast mixture and knead well with hands until mixture forms a soft ball. The dough will pull away from sides of bowl completely. There should be no dough left on bowl when you are done kneading. You may need to add more flour if the dough remains too sticky. Do not add more than 10 cups of flour! Knead about 10 minutes after soft ball is formed. Raise dough in bowl sealed with lid in warm place for 2 to 6 hours. It is done when dough reaches top of bowl and pops lid and raises 1 to 2 inches over rim (about 3 times its original size). Next, place dough on floured-covered board and squeeze out air. Divide into 7 small loaf size (7 3/8 x 3 5/8 by 2 1/4-inches) or 4 regular size (8 1/2 x 4 1/2 x 2 5/8-inches) or 4 regular round size bread pans. Place dough in greased loaf pans and raise again in warm place covered with cloth (oven) for 2 to 4 hours until pans are about 1/2 inch above pans. Bake for 20 to 25 minutes in 350° oven. Bread is done when toothpick comes out clean. Cool about 15 to 20 minutes before removing from pans.
Drain raspberries and reserve the syrup. Dissolve gelatin in boiling water. Stir in softened ice cream. Add reserved raspberry syrup and lemonade concentrate, blending until smooth. Chill until partially set. Fold in raspberries and pecans. Pour into 6-cup ring mold or another attractive mold. Chill overnight until set. After molding, fill the center of the ring with fresh blueberries or grapes. Serves 8.
Melt chocolate chips and 1/2 stick paraffin wax on low heat. Mix ingredients and shape into balls. Drop balls into chocolate mixture onto wax paper and let cool.
In frying pan, add 1 tablespoon sesame oil. When hot, add cut-up broccoli; cook 1 to 2 minutes, then add sesame seed and cook for 1 minute. Add more oil, if needed, then add water and sugar mix. Cover and steam 1 minute. Serve.
Fry sausage rounds, over low heat until slightly browned. Drain sausage on paper towel. Pour off fat except 3 tablespoons. Saute onion, celery and bell pepper in same pan until wilted, not brown. Add 2 cups water and 1 teaspoon salt. Bring to boil and cook 2 minutes. Remove from heat; add sausage and raw rice. Pour all into a greased casserole with tight fitting lid. Cover and bake 45 minutes at 350°.
Brown seasoned chuck. Drain and set aside. Combine all other ingredients. Spoon 1/2 batter into 2-quart casserole that's been sprayed with vegetable spray, then pour browned chuck in topping with remaining batter. Bake at 350° for 45 to 50 minutes.
Melt margarine and stir in cocoa. Add sugar and salt. Add eggs and vanilla. Add flour and nuts. Mix and bake in an 8-inch pan at 350° for 20 minutes. Glaze with icing.
Mix all ingredients except flour together. Add flour to make a soft dough. Roll and cut into long strips. Wrap each strip around finger and drop on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool. Dip the tops in icing or put in large bowl and coat the entire cookie. Makes 80 cookies.
Combine all ingredients in a large bowl and mix well. Keep in an airtight container or resealable plastic bag.
Boil chicken and onion until done. Then boil spaghetti in chicken broth. Break chicken into small pieces (strips). Drain spaghetti. Add chicken, peas, mushroom soup, tomatoes and cheese to spaghetti. Sprinkle cheese on top. Bake until cheese melts.
Combine all and beat with electric mixer until well blended. Pour into graham cracker crust and refrigerate. You can put this in a 9 x 12-inch cake pan and cut into squares rather than a pie pan.
Drain peas, reserving liquid for cocktails or soup. Mix together peas, peanuts, celery, rice and salt in bowl. Melt butter or margarine in small saucepan; add flour. Stir well until blended, then add milk gradually and cook until thick and smooth, stirring constantly. Pour into rice mixture and mix thoroughly. Turn into greased medium-sized baking dish; press firmly with spoon. Bake in moderate oven at 350° for 35 to 40 minutes. Let stand 5 to 10 minutes before unmolding on platter. Serve hot or cold with chili sauce or meat relish. If served cold, loaf may be garnished with sliced, hard-cooked egg and watercress salad. Makes 6 to 8 servings.
Cream oil and sugars. Add eggs, one at a time, and beat well. Add vanilla. Add dry ingredients. Stir in oatmeal. Add coconut and nuts. Drop by teaspoon on an ungreased cookie sheet. Bake for 10 minutes at 350°.
Brown hamburger, onion, salt and celery. Butter a 2-quart casserole. Place alternate layers. Pour soup over top; dot with butter. Bake at 350° for 1 hour. Economical and delicious.
Slice garlic and tuck into several places on roast; sprinkle with salt. Rub oil on roast. Coat top of roast with cracked pepper. Place in pot and insert meat thermometer. Put roast in cold oven. Set temperature to 450° for a rare roast (120°). Check meat thermometer after 30 to 40 minutes; for medium roast (130°) check meat thermometer after 50 to 60 minutes.
Preheat oven to 375°. Separate dough into four rectangles (per can). Press seams to seal. Crush rosemary slightly to release more flavor. Combine cream cheese, Parmesan cheese, and rosemary and mix until well blended and creamy. Spread cream cheese mixture on each rectangle. Starting on the short side, roll up each rectangle and pinch edges to seal. Cut each roll cross-wise into six slices. Place slices on baking sheet, cut side up, and bake 12-15 minutes or until golden brown. Best if served warm. Makes 48 bite-sized pinwheels.
Thaw fish, if frozen. Arrange fish in a 12 x 7 1/2 x 5-inch baking dish, turning under thin edges. Sprinkle with salt. Cook mushrooms, onion and tarragon in margarine until tender. Spoon over fish. Sprinkle with paprika.
Crumble the sausage into a 10- to 12-inch frying pan over medium-high heat. Stir often until sausage is lightly browned, about 5 minutes. Using a slotted spoon, transfer sausage to a large bowl.
Saute onion in butter until soft, but not brown. Combine eggs, cream, salt, nutmeg, cayenne and pepper. Beat with rotary beater until well mixed. Sprinkle pie shell with crumbled bacon; cover with cheese. Pour in egg mixture carefully. Bake at 425° for 15 minutes. Reduce heat to 300° and bake 40 minutes or until knife inserted in center comes out clean.
Cook broccoli according to package. Saute broccoli and sliced mushrooms in 1/2 cup butter, garlic, Parmesan cheese and oregano. Fry until most of the butter is absorbed. Cook noodles and mix together. Add 1 cup melted butter to half and half, Velveeta (cut up) and small can of tomato sauce. Cook until sauce is smooth. Mix with broccoli and noodles. Best if sits awhile.
Layer greased dish with chicken and eggs. Sprinkle with flour. Melt and cool the oleo and milk. Pour over all and bake in a 400° oven until bubbly and brown. (English peas may be added if desired.)
In a mixing bowl, combine all the ingredients and mix well. Chill to blend flavors. Place in resealable plastic bowls.
Combine corn, sugar, salt and pepper; add eggs. Add milk to butter. Heat until butter is melted. Add to corn and eggs. Pour in baking dish. Bake 1 hour at 325°.
Mix together the eggs, sugar, carrots and pineapple. Add the remaining ingredients. Bake at 350° for 40 to 45 minutes in a 10 x 14-inch pan (greased and floured).
Cut tiny slots in roast. Put one thinly sliced garlic piece in each slot. Pour pepperoncinis, juice and all, over roast. Sprinkle Italian seasoning, salt and pepper over entire roast. Bake in 300° oven for 4 hours or use crock-pot.
Cut sirloin into bite size pieces; set aside. Cook garlic in wok for 15 seconds, then add cut vegetables. Add a little oil if necessary. Cook until done; set aside. Add meat and cook until done. Mix soy sauce, pepper, cornstarch and Worcestershire sauce. Pour into wok with meat. Cook for 2 minutes, then add vegetables and cook for 5 to 10 minutes.
Mix together sugar, spices, flour, salt and raisins. I heat applesauce in microwave, add margarine until melted. Then put in soda and add applesauce mixture to the rest. Bake in 11 x 7-inch pan at 350° for about 45 minutes.
Spoon flour into dry measuring cup. Level off and pour flour into bowl. Add baking powder and salt into flour and mix. Cut in shortening with fork resembling coarse meal. Add milk, stir with fork until all ingredients are moistened. Drop by spoonfuls into hot broth and cook.
Melt marshmallows and Karo syrup over low heat. Beat egg whites until stiff, then add sugar and beat. Add vanilla, beat. Pour hot syrup over whites, while beating. Do not return to heat. Frost cake when mixture is right consistency.
Wash chicken; put in 9 x 13-inch pan. Cut up in wedges and wash potatoes, with or without peel. Put in pan. Sprinkle spices over top. Add oil. Bake at 375° for 45 minutes or until tender.
Mix all ingredients together and bake in Bundt pan at 350° for 1 hour.
Cook macaroni, as directed on box, until almost done; drain. Return to stove, in large pot, and add tomatoes and cheese cubes, stirring constantly over low heat to melt cheese and tomatoes. Leftover meat can be	added or topped with Velveeta cheese and melted.
Beat egg, flour, salt and mustard until smooth in a 1 cup container. Fill cup with milk. Boil 1 cup sugar and 1 cup vinegar. Pour in egg mixture and stir until it thickens. Cool before adding to potatoes or macaroni. Makes a large amount.
Sift flour first; then measure and sift all dry ingredients. Cream sugar and shortening. Add beaten eggs. Alternately add liquid and dry ingredients. Bake at 350° about 25 minutes or until done. Makes two 8-inch round layers.
Stir together first 3 ingredients. Cook and drain elbow macaroni. Add elbow macaroni and remaining ingredients. Mix well. Cover and chill. Makes about 6 cups.
Mix all together except for bacon. Lay bacon on top. Bake 325° without cover for 2 hours.
Lay boned chicken breasts in shallow pan. Place a slice of Swiss cheese on each chicken breast. Pour cream of chicken soup with 1/4 cup water over chicken. Sprinkle Pepperidge Farm stuffing on top. Bake at 325° for 1 1/2 hours.
Mix together the sugar, oil, eggs and vanilla. Add apples. Add dry ingredients and mix well. Add nuts. Bake in moderate oven about 30 to 40 minutes in a 9 x 13-inch pan or this can be made into cupcakes.
Heat milk and chocolate on low. When chocolate is melted, beat until smooth. Combine sugar, flour and salt. Gradually stir into milk and chocolate and cook 5 minutes, stirring until thickened. Remove from heat. Add butter and vanilla and serve hot or cold. Real good over ice cream or cake.
Cut finely sliced onion. Heat oil at medium flame in a skillet. Add onion to it; stir it occasionally, until onion is golden brown. Remove onion; set it aside. Put chicken in the skillet. Add black and white cumin seed, cinnamon, cardamon, cloves and black pepper; stir-fry for 3 minutes. Add garlic, ginger, turmeric, coriander powder, salt and paprika; let it cook. Keep stirring.
Mix until crumbly the flour, oatmeal, brown sugar, margarine and cinnamon. Press 1/2 mixture into a greased pan. Cover this mixture with the diced rhubarb. Combine sugar, water, cornstarch and vanilla; cook until thick and clear. Pour over the rhubarb. Top with the remaining crumbs; bake at 350° for 1 hour.
Cook onion slowly in shortening until yellow. Remove onion. Roll meat in mixture of flour, seasonings and spices. Brown in hot fat. Add boiling water; simmer, covered, until meat is tender, about 1 hour. Add potatoes and cook for 10 minutes longer.
Mix all but sausage; bring to boil. Cut sausage into bite size pieces and add to mixture. Simmer for 20 to 25 minutes.
Dissolve gelatin in hot water. Cool slightly. Add ginger ale. Arrange apple slices, red side down, in large flutes in bottom of Bundt pan. Alternate with grapefruit sections in creases. Add a little of the gelatin and chill quickly in the freezer until set. Add the chopped apple, pineapple and remaining grapefruit to gelatin and pour into mold. Chill until firm.
Mix all ingredients together. Drop from spoon on to cookie sheet. Bake at 350 - 375° for 10 minutes.
Drain pineapple. Reserve juice. Mix juice, sugar, flour and 1/3 of the cheese to make a sauce. In 1 quart buttered baking dish, layer pineapple, 1/3 of cheese, and the sauce. Stir crumbs with melted butter. Spread over casserole. Top with remaining 1/3 cheese. Bake at 350 degrees for 30 minutes.
Cut wings in half (discard end section). Place in container and pour marinade (remaining ingredients) over them. Refrigerate overnight, turning ever so often. Put wings on a cookie sheet and bake 1 hour at 350°. Do no reuse marinade.
Combine all ingredients and pour into buttered casserole. Bake at 300° for 1 hour.
Mix all ingredients, except broccoli. Add broccoli that has been fully drained. Pour into an ovenproof casserole dish. Sprinkle with bread crumbs. Dot with butter. Cover. Bake at 350° for 45 minutes to 1 hour.
Gently toss all ingredients together. Arrange in shallow pan or dish. Let stand in refrigerator overnight. Cut into squares and serve on "lettuced" plates.
Mix together . Spread in a greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes. When cool, sprinkle with powdered sugar.
Preheat oven to 375°. Spray cookie sheet with Pam. Combine dry ingredients in large bowl. Stir in egg whites and corn syrup (lemon or vanilla) until well mixed. Drop by rounded teaspoonfuls on cookie sheet. Bake 10 minutes or until firm. Do not overbake. Remove. Cool on wire rack. Makes 2 1/2 dozen.
Dice potatoes into shallow baking dish. Combine sour cream, cottage cheese, softened cream cheese, chives and Cheddar. Mix into potatoes. (This can be done up to a day ahead.) Bake at 325° for 45 minutes. This is my most requested recipe.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. For cake, combine cake mix, egg whites, water, oil and poppy seed in large bowl. Prepare, bake and cool cake following package directions for no cholesterol recipe.
Cream butter, sugar and vanilla. Beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes. Cool and frost with chocolate frosting.
Melt margarine and add to crushed graham crackers. Mix well and pat into 9-inch pie pan. Bake at 325° for 5 minutes. Cool. Place single layer of strawberries in cooled crust. Sprinkle with sugar substitute. Cook boiling water and cornstarch until clear. Add gelatin. Cool. Pour over strawberries in crust. Chill pie. Spread whipped topping over pie when set and chilled.
Mix all but last ingredient together and form into patties. Roll in flour and brown in oil. Place in crock-pot in layers. Cover each layer with soup. Cook 4 hours on high.
Combine ingredients. Bake in loaf pan and bake 1 1/2 hours at 325° or slower temperature. Let stand 5 minutes.
Brown ground beef with onion in saucepan, stirring frequently. Drain. Add remaining ingredients. Simmer for 30 minutes.
Beat eggs. Add sugar, salt, vanilla, Eagle Brand cream and half and half. Pour into ice cream can. Finish filling with whole milk. Freeze according to freezer directions. Makes 5 quarts.
Cook macaroni. Drain and rinse with cold water. In large bowl, combine the 11 ingredients. Blend well. Add macaroni and toss lightly until well combined. Refrigerate overnight. Stir. Makes 12 to 14 servings.
In Dutch oven, combine onion, meat and garlic; cook until meat is browned and onion is tender. Skim off excess fat; add remaining ingredients and 2 cups water. Simmer, uncovered, 3 hours or until sauce is thick; stir occasionally. Remove bay leaf. Serve over hot spaghetti. Pass the Parmesan cheese.
Boil for 1 minute the cocoa, sugar, shortening and milk. Remove from heat and add the peanut butter, oatmeal and vanilla. Drop by teaspoonful onto waxed paper. Let cool for 10 minutes.
Cook sugar, 1 cup strawberries and flour gently until slightly thickened. Place remaining strawberries in pie shell. Pour cooked mixture over top. Cool. Serve with cream. Serves 6.
Combine the cabbage, bell pepper, and onion. Rinse and drain. Pour the oil into a large skillet and add cabbage mixture. Stir to mix. Cover. Cook over medium heat, stirring occasionally, until cabbage is wilted and peppers/onions are tender. Sprinkle soy sauce over top and mix. Taste and add Cavender's (or you can use salt & black pepper). Stir in butter. 4 to 6 servings.
Asian flavor: mix 2 t low-sodium soy sauce, 1/2 t garlic powder, 1/8 t onion powder and 1/4 t ginger.
Cream the butter until light and fluffy, then gradually add the sugar. Blend	in the grated orange peel and orange juice. This will spread about 8 slices of toast.
Mix all ingredients together. Pour into greased casserole dish. Refrigerate overnight. Bake for 45 minutes to 1 hour at 350°.
Mix all ingredients, except lettuce. Toss very gently. Line large bowl with lettuce; fill center with bean-vegetable mixture.
Preheat oven to 375°. In small saucepan, combine sugars, margarine, lemon juice and cinnamon. Bring to a boil and boil 1 minute. Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles. Spread with reserved 1/4 cup lemon mixture. Roll up jelly roll fashion, beginning with short sides; seal edges. Cut in half. Place rolls, cut side down, in prepared pan. Bake 30 to 35 minutes until browned. Loosen sides. Immediately turn onto serving plate. Do not remove pan. Let stand 5 minutes. Remove pan. Serve warm.
Peel and dice potatoes. Fry over medium heat in bacon drippings until tender. Beat eggs and pour over potatoes. Cook until eggs set. Serve hot. Serves 2. For each extra person, add 2 potatoes and one egg.
Heat oven to 350°. In large bowl cream shortening and sugar. Add bananas, eggs and extract. Mix in dry ingredients, one at a time, and add alternately with milk. Add nuts or raisins. Pour into well-greased loaf pan. Bake at 350° for 45 minutes or until done.
Fry ham, onion and green pepper in small amount of bacon grease. Add rice and black-eyed peas. Heat through and add salt and pepper.
Saute shrimp in 6 tablespoons margarine. Remove shrimp and reserve. Add remaining 2 tablespoons margarine, mushrooms, onion and garlic. Cook 5 minutes. Add flour. Stir in consomme, tomato paste, Worcestershire sauce, dill and salt. Simmer 2 minutes. Add sour cream. Add shrimp. Heat, but do not boil. Serve over rice and noodles. Serves 8.
Preheat oven to 350°. Cut off tips of squash and cut each squash into 3 to 4 pieces. Cook in a small amount of water until tender; drain and mash.
Melt butter over low heat. Blend in flour, salt and pepper. Cook, stirring, until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in sherry. Sauce is now ready for use.