HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix cinnamon, 3/4 cup sugar and 1/4 cup flour. Peel and thinly slice apples. Place in bowl with sugar mixture. Chop apricots and toss with apples and sugar mixture. Set aside.
Saute beef, onion and garlic in margarine. Add remaining ingredients. Simmer 20 minutes. Remove bay leaf. Cook spaghetti as directed. Pour sauce over cooked spaghetti and serve. Serves 4 to 6.
Pour lukewarm water into a slightly warm mixing bowl. Dissolve yeast. Stir well. Add milk, shortening, egg and dry ingredients. Mix on low speed until all ingredients are blended. Beat 2 minutes at moderate speed. Cover with waxed paper. Set in a warm place and let it rise until double in bulk. Beat 20 or 30 strokes by hand and drop by spoonfuls into muffin pans. Cover again and let rise until batter reaches top of pan. Bake in a preheated 375° oven for 15 to 20 minutes.
Scoop out potato from the skin and beat with butter until creamy. Add cocoa and sugar gradually, then add the nuts. Knead until it can be molded. Pack into buttered pan and cut into squares.
Mix and cook until thickened, which takes about 5 minutes. Spread on any yellow layer cake.
Combine catsup, vinegar, fat or salad oil, water, Worcestershire sauce and salt. Bring to boiling point, stirring occasionally. Cook 3 minutes.
Drain peaches, pears and pineapple, reserving juice. Pour juice into a medium saucepan. Combine cornstarch, sugar and curry powder; stir into fruit juice. Cook juice over medium heat, stirring occasionally until mixture begins to thicken. Stir all fruit into hot mixture. Cook until thoroughly heated. Serve hot. Yields 8 to 12 servings.
Melt margarine in saucepan. Add sugar and beat until dissolved. Add one well beaten egg and vanilla. Fill pie crust with apple slices. Pour mixture over apples and unbaked crust. Bake at 350° for approximately 20 to 30 minutes.
Heat oven to 350°. Grease and flour 9 x 5-inch loaf pan. Combine pumpkin, sugars, eggs and oil. Mix well. Mix flour, soda, spices and oats. Stir into pumpkin mixture with water, raisins and nuts. Put in pan. Bake 30 minutes. Wrap and refrigerate.
Mix butter, vanilla and sugar thoroughly. Sift together flour and salt. Add to creamed mixture. Add nuts. Chill dough; roll into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake at 400° for 10 to 12 minutes, or until set but not brown. While still warm, roll in powdered sugar. Cool. Roll in powdered sugar again. Makes about 4 dozen cookies.
Combine 1st four ingredients in saucepan. Melt margarine and ingredients over low heat, stirring occasionally, until fully melted. Spoon 1/4 of this mixture into lightly greased 10-inch Bundt pan. Separate biscuits and arrange in pan. Stand each on edge and slightly touch together. Sprinkle cinnamon lightly between each biscuit, then spoon remaining mixture over and between the biscuits. Bake at 375° for 30 minutes. Cool in pan, then put on serving plate.
Dissolve yeast in warm water and add 1 teaspoon sugar. Allow to stand for 10 minutes. Stir in scalded milk, oil and rest of the sugar. Let it cool a bit, then add the beaten eggs. Add the yeast in the warmed water, then flour, little by little. Knead the dough until it is soft. Set this aside in the bowl with a towel over it. Let it rise. Roll out the dough and fill.
Drain well spinach. Add water chestnuts, seasoned salt and Worcestershire sauce to taste. Then add mayo to make the thinness desired. Make 24 hours in advance.
Combine all of the ingredients listed. Bake 45 minutes at 350° or until bubbly. Serve with hot rolls and salad.
Preheat oven to 350°. Grease 10-inch Bundt pan. In large bowl, mix flour, sugar, cinnamon, soda, powder, salt and ginger. Drain pineapple well; reserve juice. In medium bowl, whisk drained pineapple, brown sugar, egg substitute, oil and vanilla until smooth. Stir pineapple mixture, carrot, zucchini and raisins into flour mixture until flour is moistened.
Boil chicken, salts and bay leaf until chicken is tender. Strain broth and add soup. Remove skin and debone chicken.
Place half of potatoes and half of onion rings in a 2-quart casserole dish. Sprinkle with half of flour, salt and pepper. Dot with butter. Add remaining potatoes and onions. Sprinkle with the rest of the flour, salt and pepper and then dot with margarine. Pour milk over the dish. Bake, uncovered, in the oven 1 hour at 400°.
Spread peanut butter between crackers. Melt almond bark in microwave for 3 minutes, stir in chocolate chips and melt 1 minute more. Stir. Dip crackers in chocolate with tongs, and place on wax paper. Yummy.
Dissolve yeast in warm water. Then mix all the ingredients together. Knead for 5 minutes. Put dough in lightly oiled bowl and cover. Let rise until doubled, about 1 hour. Bake 15 to 20 minutes at 425°.
Add all ingredients to melted butter, beginning with sugar. Mix well. Pour into a deep dish pie crust. Bake at 425 degrees for 5 minutes. Then lower oven to 350 degrees and cook for 35 minutes or until done.
Chop meat into bite size pieces and cook in small amount of oil for about 20 minutes. Chop celery into small chunks and cook in fry pan about 15 minutes. Chop onions and cook about 20 minutes. Combine all above and stir in molasses. Cook about 20 minutes then add bean sprouts and toss with soy sauce. Serves 2 to 4.
Combine milk, 1 cup sugar, cream, cinnamon and salt in heavy saucepan. Bring almost to a simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot mixture; return to saucepan and stir constantly over low heat until custard thickens, about 4 minutes. Transfer to a large bowl. Set in another large bowl of ice water. Cool 30 minutes, stirring often. Cover and chill overnight. Strain custard and process in ice cream maker.
Mix together flour, oatmeal, brown sugar, white sugar, soda, baking powder and salt. Add oil, eggs and vanilla. Mix the chocolate chips to mixture. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 10 minutes or until good and brown.
Brown meat and drain fat. Add onion, mushrooms, garlic and oregano. Saute a bit longer. Spoon into a 2-quart flat casserole. Stir in spinach, soup, sour cream, rice, salt and pepper. Lay cheese over the top. Bake at 350° for 35 to 45 minutes. Serves 4 generously.
In a large bowl, combine flour, sugar and spices. Set aside. In medium bowl, combine applesauce, eggs and egg substitute. Mix well. Mix with flour mixture. Stir in carrots. Pour batter into a 9-inch tube pan greased with nonstick vegetable spray. Bake at 350° for 1 hour and 10 minutes or until inserted toothpick comes out clean. Let cool in pan 10 minutes. Turn out on rack.
In bowl, mix soup, cheese, milk, pepper and garlic. In 2-quart casserole dish, arrange half the potatoes, 1/2 the onions and 1/2 of the soup. Repeat layers. Cover. Microwave on High for 25 minutes. Rotate dish 3 times during cooking. Let stand, covered, for 5 minutes.
Steam or microwave the zucchini until tender. Drain and cut into pieces. Set aside, but keep warm. Heat peanut oil in a skillet and add half of the apricots (drained), the avocado pieces, 1	tablespoon lemon juice, sugar, salt and pepper. Cook 3 or 4 minutes or until well heated. Mix with the hot zucchini.
You will need an 8 to 10-inch in height flowerpot and plastic or silk flowers.
Cream sugar and shortening. Add eggs and berries. Dissolve soda in buttermilk and add flour, salt, cloves, cinnamon and nutmeg, sifted together. Grease and flour two 9-inch layer pans. Bake at 350° until center springs back on touch.
Mix all ingredients, except stuffing mix. Mix margarine with stuffing mix. Line bottom of pan with stuffing mix. Pour other ingredients over stuffing. Put 1/4 package of corn bread stuffing mix on top. Bake at 350° for 30 minutes.
Mix coconut, milk, powdered sugar, margarine and sliced or broken almond pieces in a bowl. Use your hands or spoon to mix up ingredients. Roll into small balls. Chill small rolled up balls for 3 hours or overnight. Melt semi-sweet chips in a double boiler. If chocolate chips become to thick add cap full of oil to chocolate. Stir. Insert toothpick in top of candy mixture and dip in chocolate. Tap candy against spoon to get excess off of candy then place on wax paper. Refrigerate.
Preheat oven to 375°. In a mixing bowl, combine the flour, sugar and salt. Cut in the margarine with a pastry blender or fork until the mixture resembles coarse meal. Reserve 1/2 cup of the mixture for the topping. Stir the baking powder, baking soda and cinnamon into remaining mixture.
Preheat oven to 350°. Blend the cream cheese and the margarine until smooth. Add the chicken and remaining ingredients and stir.
Put rice in heated oil in heavy saucepan; stir until lightly brown. Add minced ingredients and saute for a few minutes. Add boiling water, oyster juice, salt and pepper and mix thoroughly. Add oysters, stir once and reduce heat to simmer. Cover and cook for about 15 minutes or until rice is tender.
Slice hard-boiled eggs in half lengthwise. Remove yolks to a mixing bowl and crumble with a fork. Stir in enough mayonnaise and mustard to wet yolks. Add a dash of pepper and the onion powder. Mix until combined. Spoon into egg centers. Sprinkle with paprika. Cover to refrigerate until serving time.
Cut peeled peaches into small chunks. Put into medium mixing bowl. Add sugar and lemon juice. Stir. Let stand about 1 hour, stirring occasionally. Drain. You should have 1 cup of syrup; if not, add orange juice to make 1 cup. Put in medium saucepan. Add cornstarch. Cook and stir over medium heat until thick. Remove from heat; add butter and extract. Cool. Pour over peaches and stir. Pour into pie shell and refrigerate at least 6 hours before serving. Serve with whipped cream. Serves 6.
Cook and drain pasta. Prepare other ingredients and mix well with pasta, dressing and Salad Supreme. Refrigerate overnight and set at room temperature 1 hour before serving.
Cook milk, sugars, corn syrup and salt until softball stage or 236 degrees. Remove from heat and add butter. Cool to lukewarm and add vanilla. Beat and add nuts.
Cook lima beans according to package directions, then drain beans and chill thoroughly. Mix cooled lima beans with celery, green onions and parsley. Blend mayonnaise, vinegar, dill seed, salt and pepper. Pour mayonnaise mix over lima bean mix and toss to coat beans. Refrigerate. Serve on salad plate lined with lettuce.
Place roast in large roasting pan. Sprinkle onion and mushroom soups over all. Seal securely with foil. Bake at 275 degrees for 4 hours. Makes its own gravy.
Melt butter, brown sugar, syrup and salt. Stir as it comes to a boil. Reduce heat and cook 5 more minutes without stirring. Remove from heat. Add vanilla. Pour over popcorn and mix well. Put into shallow pan and bake at 250° for 1 hour. Remove and cool. Break apart and store in a tightly covered container.
Preheat oven to 375°. Lightly grease baking sheet. In a saucepan, melt chocolate over low heat. Let cool. In a small bowl, mix flour, baking powder and salt. In another bowl, beat margarine on low speed until smooth and add sugar and beat until creamy. Stir in egg, vanilla and chocolate. Add flour mixture. Mix well until a stiff dough forms.
Melt caramels plus 1/2 stick butter and milk in top of double boiler. Pour over crushed cornflakes and chopped pecans. Mix together and press into medium size baking dish.
Mix and bake at 350°. Frost when cool. Double recipe to make 2 sheet cakes.
Slice potatoes and onion and lay in microwavable casserole dish. Place pats of butter over potatoes and sprinkle Season-All over the potatoes. Cook in microwave at Full power for 10 minutes. Check for tenderness. Cover with cheese and cook 2 more minutes.
Mix all together. Chill. Serve with corn chips, crackers or Melba rounds as dippers.
Brown meat and onions; drain. Mix rest. Line baking dish with corn chips. Now layer the meat, sauce and cheese. Bake at 350° for 45 minutes.
Mix together flour, sugar, pie spice, salt and baking soda. Mix together oil, pumpkin and walnuts. Blend flour and oil mixture. Pour into 2 loaf pans. Bake at 350° for 1 1/2 hours. Cover with foil for last 30 minutes.
Beat butter, sugar and vanilla until light and fluffy. Add flour, potato chips and nuts; mix well. Drop by scant teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten by pressing with bottom of drinking glass, greased and dipped in sugar. (Grease and sugar glass as needed.) Bake in moderate oven, 350°, for 10 to 11 minutes. Remove to racks to cool. Makes about 5 dozen.
Beat egg whites until frothy. Add salt and vanilla. Beat until soft peaks form. Add sugar, a little at a time. Beat until a little rubbed between your fingers no longer feels grainy.* Drop by teaspoonfuls on a cookie sheet, covered with foil. Bake at 275° for 45 minutes or until lightly brown. Makes about 35 cookies.
Prepare macaroni as directed on box; set aside. Saute onion, peppers and garlic in a deep frypan. Add ground turkey and brown thoroughly. Drain off any fat and add tomato sauce and spices. Return to heat for 5 minutes and mix well. In a casserole dish (greased) combine macaroni and turkey tomato sauce with 1/4 cup lemon juice. Cover with grated Parmesan cheese. Bake 45 minutes at 375°. Serves 6.
Bake same as Lemon Cookies except use no lemon flavoring and add cocoa, vanilla and only 2 1/2 cups flour. Cream butter and sugar, adding eggs (one at a time). Add flavoring. Sift and add dry ingredients. Chill. Roll into thick roll and slice or roll flat. Cut into shapes. Bake at 350° for 10 to 15 minutes.
Preheat oven to 350 degrees.Mix butter, sugar, flour and eggs. Add vanilla and mix well. Add chocolate chips and pecans. Pour into pie shell. Bake for 35 - 40 minutes.
Brown meat and discard the fat. Combine all the ingredients in crock-pot, stirring well. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Heat oven to 375°. Sift flour, baking soda and salt in small bowl. In large mixing bowl, mix butter, both sugars and vanilla. Beat until creamy. Beat in eggs. Add flour gradually. Stir in chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. Makes about 5 dozen.
Put rice in 9 x 12-inch casserole dish. Cook and drain hamburger meat. Chop onion. Mix all soups together with water. Pour over rice and hamburger meat. Bake at 350° for 1 to 1 1/2 hours. Melt grated cheese on top last few minutes.
Add beaten eggs to the cold water. Sift together the flour, baking soda and salt; slowly add to the egg mixture, then add melted butter. Best made in a flan pan, but an 8-inch round cake pan will do. Bake at 400° for 15 to 20 minutes or until done.
Combine milk, sugar, egg yolks, margarine and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens (about 12 minutes). Add about 1 1/3 cups coconut and 1 cup chopped nuts to mixture. Beat until frosting is cool and thick. Excellent!
Grease bottom of loaf pan, 9 x 5 x 3-inches. Beat all ingredients 30 seconds with spoon. Pour batter into pan. Bake until toothpick inserted in center comes out clean, 55 to 60 minutes in a 350° oven. Cool 5 minutes. Loosen sides of loaf from pan with knife. Remove from pan.
Use enough butter to grease a large loaf pan. Mix remaining butter, brown sugar, pudding mix and cinnamon. Spread in bottom of pan. Lay still frozen rolls in rows over mixture. Cover with a clean dish cloth and put in a cold oven. Close door.
Prepare cake mix according to package directions, using half of required ingredients. Pour into 9 x 13 greased and floured pan. Bake at 350° for 18 to 20 minutes. Cool. Beat together cream cheese and milk, adding milk gradually. When smooth, add pudding and continue beating until it begins to thicken. Spread on top of the cooled cake. Sprinkle pineapple over top of pudding mixture. Spread whipped topping over all. Top with nuts. Cover and chill 24 to 48 hours. Serves 15; freezes beautifully. Other half of cake mix can be used for cupcakes or to make another torte.
Mix cake mix, butter, eggs and water. Add chips; mix. Drop on greased cookie sheet and bake at 350° until done.
Mix flour, Crisco, salt, baking powder and pepper. Add cheese and the buttermilk and mix thoroughly. Drop by tablespoons on greased cookie sheet. Bake at 350° for 15 to 20 minutes or until golden brown.
Fry bacon until crispy, then crumble. Break off tops of broccoli and cauliflower. Mix together broccoli, cauliflower and bacon. Then mix together Miracle Whip, vinegar and sugar and pour over vegetables; mix well. Refrigerate after preparing.
Cook to hard ball stage. Remove from heat and add 1 teaspoon soda. Pour over corn immediately. Form into balls or break into crunch.
Beat eggs until foamy, add cream of tartar and beat until they stand in peaks. Add sugar slowly, then flour which has been sifted several times. Bake in ungreased pan in 300° oven for 50 minutes. Do not open oven door for first 20 minutes.
Mix all the ingredients together. Bake at 450° for 10 to 15 minutes. Makes 24 biscuits.
Pour 1 Tbsp. oil in pan and cook puree over high flame, stirring. Add broth, salt (if needed). Heat 1/2 inch oil and fry tortillas until they begin to stiffen. Add pinch of oregano to broth 5 minutes before serving. Add avocado, cheese, and tortillas to serving bowls.
Blend all ingredients until smooth and creamy. Extra pepper sauce may be added to taste. Serve with corn chips or as an added sauce for Mexican dishes.
Pat the chicken dry inside and out with paper towels. Then truss it securely with white kitchen cord. Mix the melted butter and vegetable oil together and with a pastry brush, coat the chicken thoroughly.
Mix and cook milk and sugar. Bring to a boil. Add vanilla and let boil for 35 minutes or until mixture forms a soft ball. Remove from heat and add remaining ingredients. Stir until the mixture is firm. Pour into greased pan. Let cool for 1 hour, then cut and serve.
Place bread in bottom of greased 9 x 13-inch pan. Mix eggs, milk, sausage and mustard. Pour over bread. Let stand overnight in refrigerator. Next morning, mix 1 can of cream of mushroom soup with a small amount of milk. Drain 1 can mushrooms. Pour over rest. Bake 1 1/2 hours at 300°. Can use ham instead of sausage.
Cook squash until tender (drain). Add salt margarine and egg. Mix well then add cheese, milk, crackers and pimentos. Put in bowl, sprinkle cracker crumbs over top and put in oven on about 425° until top gets brown.
Combine first 5 ingredients. Heat liquids to 120°. Add to dry mixture. Spoon into 2 (8 1/2 x 4 1/2) pans, greased and sprinkled with cornmeal. Cover and let rise in warm place 45 minutes.
Combine all ingredients except 1 package dried beef. Mix well. Shape into a ball and cool. Roll in second package of chopped beef. Serve with crackers and chips.
In large bowl, combine corn meal, flour, egg, corn, garlic salt, green onions and buttermilk; stir thoroughly with spoon. Heat fat or oil to 375° in deep fat fryer or kettle. Drop batter by teaspoonfuls into fat and fry until golden brown on both sides. Serves 15 to 20.
Divide pastry in half. Line a 10 x 6 x 2-inch pan with 1 part pastry. Melt oleo; add flour and seasonings. Let bubble. Add liquid and cook slowly until thickened. Add chicken. Pour into pan. Top with pastry. Bake at 450° for 35 minutes.
Mix dry ingredients in pan. Add Coffee Rich and water; stir until thick. Add vinegar and mix well.
Beat milk and eggs with fork. Add vanilla and sugar; blend with fork. Break bread into mixture. Put cut apple slices on top and sprinkle with nutmeg and cinnamon. Dab with butter on top. Bake in 350° oven for 1/2 hour to 45 minutes.
Line muffin tins with cupcake liners. Put one vanilla wafer in each. Combine rest of ingredients except pie filling; mix well. Spoon mixture into tins. Bake at 350° for 20 minutes. Let cool. Remove from pan. Top with a spoonful of cherry pie filling on each.
Spread pecans on cookie sheet. Drizzle with melted butter and a little salt. Bake for 10 minutes at 325°. Stir. Bake 5 minutes more. When cool, put in deep bowl.
Mix all but the dates, 1/2 cup sugar and 1/2 cup water. Divide and chill. Cook 1 pound dates with 1/2 cup sugar and 1/2 cup water until boiling. Set aside until cool. Roll out dough as for jelly rolls. Spread date mixture on the dough and roll up. Chill overnight, then slice and bake at 375° for 10 minutes.
Mix eggs, butter and sugar. Crumble wafers. Add wafers, coconut and nuts. Grease a large pan and bake at 275° for about 1 hour.
Mix the sugar, eggs and shortening. Stir in buttermilk and bananas. Stir together and add flour, soda, baking powder and salt. Add nuts. Let set 20 minutes. Bake at 350° for 50 (more or less) minutes in a 9 x 3 x 5-inch pan.
Combine all ingredients, mixing well. Shape into a roll 2 inches in diameter. Wrap in foil, shiny side in. Refrigerate for 24 hours or overnight. Next day poke holes in the bottom of the foil with a toothpick. Pour 1/2 inch of water in the bottom of a roaster pan. Place about 3 lids (jar) in the bottom of this pan. Put the meat on the lids with the side with the holes on the bottom. Bake for 90 minutes at 325°.
Mix all ingredients together with half of shredded beef. Use remaining half to cover Cheese Ball.
Cut candy, dates and nuts into small pieces. Leave cut up overnight in pan. Sift 2 cups flour over mixture. Cream butter and sugar with eggs. Add soda, remaining flour and buttermilk to butter and sugar mixture. Pour over fruit mixture. Mix well and bake 2 1/2 hours at 275°. While hot, mix 2 cups brown sugar with 1 cup frozen or fresh orange juice and pour over cake.
Mix Crisco, sugar, eggs, flour and flavoring. Add apples and nuts. Batter will be stiff. Spray a 9 x 13-inch pan with Pam and put batter in. Bake for 1 hour and 25 minutes at 300°.
Fry onion and garlic in fat. Add salt, oregano and chili pulp; add enough water to make a thin gravy. Boil for 20 minutes. If a milder sauce is desired, add a beaten egg just before removing from heat, or use more flour and less chili powder.
Chop cranberries, orange, apple and nuts. Add sugar and let stand about 30 minutes. Fix jello. Let set until cool. Mix together and put in mold. Don't freeze. Keep in refrigerator.
Mix sugar and cornstarch. Add 1 cup of water. Cook until thick and clear, stirring constantly. Remove from heat and add 1/2 of Jell-O (3 tablespoons). Cool. Add 2 to 3 cups fresh strawberries. Put in pie shell and refrigerate.
Melt butter in heavy saucepan. Add flour and mix until smooth over low heat. Add 1 cup boiling water all at once and stir constantly until dough leaves sides of pan; cool. Add eggs, one at a time, beating well in between. Add salt. Drop into boiling water (form dumpling with a teaspoon). Cook 3 to 5 minutes and place in soup dish or make them ahead of time and heat them in the soup.
With electirc mixer at medium speed, cream butter and sugars. Beat in eggs, 1 at a time, until light and fluffy. Add oil, vanilla and lemon juice.
Mix all together. Pour into square container or mold. Freeze until firm. Serves 6 to 8.
Mix together. Place a tablespoon of mixture in a small amount of water and simmer on the stove or place on the back of a lighted wood stove.
Beat margarine and sugar until light and fluffy. Beat in eggs, two at a time. Add vanilla and mix well. Stir in syrup. Stir together flour, baking powder and salt. Stir into chocolate mixture. Add nuts. Pour into well-greased 15 x 10-inch jelly roll pan. Spread evenly. Bake in a 350° oven 20 to 30 minutes. Do not overbake. Cool and frost.
Cook ground meat and chopped onion together in a small amount of oil. Drain excess moisture and fat off. Add water, barbecue sauce and Minute rice. Bring to a boil. Cover and simmer for 5 minutes. Add Velveeta cheese and fill peppers. Place in skillet with a little water and heat.
Melt butter in baking pan. Add rice; smooth over pan evenly. Sprinkle dry onion soup mix over rice. Place pieces of chicken over rice and soup mix. Salt and pepper slightly. Pour water over all ingredients. Cover and bake in 350° oven for 1 1/2 hours.
Heat and mix the chili and cream cheese. Stir in veggies and cheese. Serve with taco chips.