HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and core apples. Cut into medium chunks. Put cut apples in a 4 quart bowl and cover with biscuit dough. Bake at 350° for 45 minutes or until biscuits are done. Serve warm with either or both spices and milk.
Mix all ingredients together and bake 1 to 1 1/2 hours at 350° in a 13 x 9-inch baking pan.
Remove tomato seeds with a spoon. Place tomatoes, cut side up, on baking sheets coated with nonstick cooking spray. Sprinkle with cheese, oregano, sugar, salt and pepper; drizzle with oil. Bake at 250° for 2 hours. Yield: 8 servings.
Sift together meal, flour, baking powder, salt and sugar. Combine milk and well-beaten egg and oil. Combine two mixtures stirring quickly and vigorously. Pour into hot, greased muffin tins. Bake at 425° for 20 minutes. Makes 12 muffins.
Melt butter over low heat; gradually add flour, stirring continuously. Add cream and milk; cook until slightly thickened. Add Parmesan (2/3 cup), salt, pepper, garlic and cooked chicken. Stir in mushrooms. Mix in casserole dish with cooked spaghetti (or use mostaccioli noodles). Sprinkle top with 1/3 cup Parmesan. Bake at 350° for 30 to 40 minutes.
Cut broccoli in small pieces. Add other ingredients. Make dressing with mayonnaise, lemon juice and sugar. Pour over salad. Stir and serve.
Boil sugar and water for 10 minutes. Cool. Add lemon juice, lime juice and pineapple juice. Refrigerate. When ready to serve, add ginger ale. Serves 25 people.
Put bread in bottom of greased 9 x 13-inch dish. Brown and drain sausage; pour over bread. Sprinkle cheese over sausage. Mix remaining ingredients and pour over cheese. Bake at 350° for 35 to 40 minutes.
Mix all ingredients, except applesauce. Inject into bird with a cooking syringe. Let set overnight in refrigerator. Before cooking, rub applesauce over turkey. In large fish fryer, heat peanut oil to 325° to 350°. Drop whole turkey into hot oil. Cook 3 minutes per pound.
Put everything in bowl and mix together. Then place in 9 x 12-inch pan. Bake at 325° for 30 minutes or until lightly browned.
In heavy skillet, melt margarine. Then add sugar, cocoa and milk. On medium heat, cook exactly 5 minutes and remove from heat. Add oats and coconut. Stir until well blended and then add vanilla. Drop onto waxed paper with spoon; let cool and eat.
Grind all vegetables. Place in pan with salt and let set overnight. Squeeze vegetables and add celery seed, sugar and vinegar. Keep refrigerated all the time.
Sift flour together 5 times. Cream butter and shortening well. Add sugar, a little at a time. Add flour, a little at a time, alternating with milk. Add eggs, one at a time, beating after each egg. Add lemon extract. Turn batter into a greased and floured 10-inch tube pan. Put in cold oven. Light oven and set at 325°. Bake for 1 hour and 15 minutes.
Heat the soup and gelatine. Remove from heat. Add cream cheese, shrimp, mayonnaise, onion and celery. Mix together and pour in a mold. Chill about 4 hours.
Grate onion on finest side of grate. Add remaining ingredients with enough buttermilk to make thick batter. Make batter before frying fish to allow it to rise. Drop small spoonfuls into hot fat where fish have been fried. Brown on both sides.
Brown meat on all sides. Drain off excess fat. Stir in Lipton soup mix, flour, tomato sauce and water. Cover and simmer 5 minutes. Stir in macaroni. Put in 1 1/2-quart casserole dish. Sprinkle with cheese. Bake 15 minutes in a 400° oven. Real good.
Cook in top of double boiler until thick. Pour into 2 baked shells. Top with egg whites and brown in oven at 400°.
Slice unpeeled zucchini into 1/4-inch pieces. Melt butter in a large skillet and cook zucchini, stirring for 10 minutes. With a slotted spoon, transfer zucchini to a bowl, cover and set aside. Peel and chop tomatoes and place in skillet with onion, garlic and basil. Cook over medium heat about 15 minutes or until some of the liquid evaporates. Season with salt and pepper. Combine tomatoes and zucchini and place in a shallow baking dish (7 1/2 x 10 1/2-inch).
Mash potatoes; mix well with next 4 ingredients. Place in 9 x 13-inch casserole. Crush Ritz crackers; combine with walnuts and butter or oleo and spread over potatoes. Bake at 350° for 30 minutes.
Mix well in large bowl. Store in jar. Use 2 to 3 teaspoons per cup of boiling water.
Drain juice from all fruit. Mix fruit with remaining ingredients. Mix well. Chill and serve.
Sift dry ingredients together. Add shortening. Add 2/3 cup milk and mix well. Add eggs and mix well. Add 1/3 cup milk and mix well. Add nuts. Bake at 350°. Makes two 9-inch pans.
Combine mayonnaise, sugar and vinegar. Chill 24 hours, stirring often. Mix broccoli, bacon and onion with mayonnaise mixture. Serve chilled.
Cook broccoli in boiling water until crisp and tender after cutting flowerets in small, bite-size pieces. Combine broccoli, raisins, sunflower seeds, red onion and bacon. Combine mayonnaise, sugar, vinegar and lemon juice and pour over salad.
Mix all ingredients well. Put in regular bread pan. Cover with 1/2 teaspoon cinnamon and 3 tablespoons sugar. Bake at 350° for 1 hour.
Drain mandarin orange segments. In large bowl, combine mayonnaise, lime juice, salt and nutmeg. Add remaining ingredients; mix well. Chill. Serve on lettuce leaves. Refrigerate leftovers. Yields 4 servings.
Place shrimp in non-metal container. Combine lemon juice, garlic powder and onion salt. Pour over shrimp. Let stand 10 minutes. Heat oil in large skillet. Add onion and green pepper; saut. Stir in curry powder. Add water slowly; simmer 15 minutes. Add shrimp and cook 15 minutes. Makes 4 servings.
In large bowl mix all ingredients together with a whisk and pour into pie shell. Place pie pan on cookie sheet; easy to remove and retains spills. Let cool 10 minutes. Cut and serve with a salad.
Preheat oven to 375°. On cookie sheet, separate dough into 4 rectangles, pinching diagonal seams closed. Sprinkle with 1 tablespoon confectioners sugar. Spoon 1/4 cream cheese and 1/4 preserves in center of each. Brush edges with egg whites. Fold corners to center and press. Brush tops with egg whites. Bake 15 to 20 minutes or until golden.
Cook rice in hot oil until golden brown. Add salt, water, bouillon cube and soy sauce. Cover and simmer 20 minutes. Add remaining ingredients; cover and simmer (it may be necessary to add more water). All water should be absorbed at end of cooking time. If not, remove lid and cook until water evaporates.
Melt marshmallows, candy and butter. Mix in Rice Krispies. Butter hands and spread in a shallow pan. Cool in refrigerator.
Put the butter in a saute pan and set over medium heat. Roll the chicken breasts in flour and saute over medium heat. Roll the chicken breasts in flour and saute over medium heat until almost done. Remove and set aside in a warm spot. Add the mushrooms to the pan and saute briefly. Sprinkle with a scant tablespoon flour, some salt and pepper and a pinch of tarragon. Stir and add chicken stock. Put the chicken breasts back into the pan and let simmer until tender. Add leeks or scallions and cook a little. Adjust seasoning to taste. Serve with any vegetable and potato or noodle.
Combine peanut butter and applesauce in small mixer bowl; mix well. Spread peanut butter mixture on 2 slices of toast. Top with remaining toast slices. Spread margarine on both sides of sandwiches. Place on griddle or in skillet. Brown on each side.
Mix all ingredients together and put in bottom of pan. Soften any flavor ice cream and spread on top of layer. Use as much ice cream as you wish.
Mix all together and bake in a 9 x 13-inch pan at 350° for 30 minutes. While still hot, take fork and punch holes in cake, then ice with following icing.
Mix well and rub meat. Let stand 24 hours. Rub on remainder. Pepper to suit taste at this time, then hang up and smoke.
In large bowl, combine soy sauce, oil, corn syrup, garlic, dry mustard and ginger. Add meat; cover and refrigerate several hours or overnight. Drain meat, reserving marinade. Alternate meat, green pepper and tomato on skewers. Grill over medium-hot coals until desired doneness, allow about 15 minutes for rare. Baste the kabobs occasionally with reserved marinade.
Boil potatoes until almost done. Cut into small chunks. Combine all ingredients except bacon. Bake at 375 degrees for 30 minutes. Near end of baking time, top with fried bacon.
Melt butter in a heavy saucepan. Stir in flour and salt. Cook until bubbly. With wire whisk, stir in your choice of liquid, cooking until thick and smooth.
Drain all fruit. Combine fruit and coconut. Fold in Cool Whip, cover and chill. Yields 8 to 10 servings.
Cut steak into thin strips. In a large skillet, brown meat in oil, using high heat. Add onions. Saute until tender and crisp. Blend soup, sherry, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Serve over bed of fluffy rice. Makes 6 servings.
Mix first 3 ingredients in large container with lid. A large Ziploc bag will work. Add all crackers and roll, toss, fold or mix gently. Allow to rest until oil is absorbed, mixing occasionally.
Stir buttermilk well. Dip chicken into milk. Mix dry ingredients. Roll chicken in dry mixture. Place in a greased pan with cooking oil. Bake 1 hour at 350°, turning once. Serves 6 to 8.
Cream together sugar and mayonnaise until smooth. Add eggs, one at a time, beating well after each one. Sift baking powder and flour. Add to creamed mixture, small amount at a time. Add extract, chopped fruit and pecans. Put in well-greased and floured pan or 2 loaf pans. Bake in 300° oven for 1 hour or until cake tests done.
Sprinkle gelatin over orange juice to soften. Let stand 5 minutes. Combine cranberry sauce, boiling water and sugar. Stir in softened gelatin; refrigerate until slightly thickened. Fold in cabbage, celery and nuts. Pour into individual molds or 1 1/2-quart mold. Makes 6 to 8 servings.
Mix ingredients together. Hollow out center of bread, then fill the center of the loaf of bread with the dip. Break the center into pieces and place around the dip.
Mix well and place in 9 x 13-inch greased pan; bake 1 hour at 350° with no cover. Top with potato chips the last 15 minutes.
Heat butter, cocoa and Coke together until boiling; cool slightly. Combine buttermilk, baking soda, vanilla and marshmallows. Add to chocolate mixture. Combine sugar and eggs. Stir in flour and add to chocolate mixture. Pour into greased and floured 9 x 13-inch pan and bake in 350° oven for 55 to 60 minutes. Pierce cake with fork. Let icing seep into holes.
Mix thoroughly and spread on ungreased cookie sheet. Beat egg white with fork until foamy, then brush on top of mixture on cookie sheet. Sprinkle pecans on top.
In large mixing bowl, combine all ingredients except lettuce and toss to combine. To serve, line serving platter with lettuce and top with avocado mixture.
Combine all ingredients and toss until all pieces are coated with vinegar and oil. Cover and bake at 400° for 30 minutes. (Slice wieners.)
Cook stuffing and set aside. Stir 1/2 can milk with soup, place in microwave for 2 minutes on high. Stir again and set aside. Place 2 Tbsp. stuffing in center of slice of meat and roll up. Place rolls in skillet and cover with soup. Heat until soup bubbles.
Combine first three ingredients. Add next five ingredients and stir; then add last two. Use an ice cream scoop to put cookie dough onto a large cookie sheet, about 6 to a sheet. Bake at 325° for about 17 minutes on the highest rack in the oven. Makes about 35 cookies.
Line a cookie sheet with graham crackers. Sprinkle chocolate chips and then pecans. Bring to boil the butter and brown sugar. Boil for 2 minutes. Slowly drizzle over crackers, chips and pecans. Bake 12 minutes at 350°. Cool 15 minutes, then pull apart and refrigerate.
Cook broccoli; drain and add to cooked rice, undiluted mushroom soup and cheese. Saute onions and celery in 1/2 stick butter and add to mixture. Sprinkle with grated cheese. Bake at 350° about 30 minutes or until bubbly. (Use casserole dish.)
Crumble cornbread in large bowl. Crumble slices of bread in a food processor and add to cornbread. Add chopped onion and egg and stir well. Start adding chicken broth a cup at a time until it is the consistency you like. Salt and pepper to taste. Stir in sage a little at a time stirring well. Pour in a greased 9 x 13 or bigger dish. Bake for 30 - 45 minutes until slightly brown on top.
Unroll crescent rolls and press in 9 x 13-inch pan. Spoon sausage over crust and sprinkle hash browns on top. Sprinkle Cheddar cheese over hash browns. Beat eggs, milk and salt together. Pour over top and sprinkle Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Allow sausage and cheese to get at room temperature. Grate cheese and mix with sausage and Bisquick. Mix thoroughly. Form into small balls. Cook at 350° for 15 to 20 minutes.
Make simple syrup of the sugar and 2 cups coffee. Boil together. Cool. Add the milk. On serving, add the ice cream and whipping cream. Serves 50.
Combine egg white and water. Stir in sugar, cinnamon, nutmeg and ginger. Beat until frothy.
Cook chicken breast pieces the way you like. Combine all ingredients in a large pot. Bring to a boil and then simmer for 20 minutes.
Preheat oven to 350°. Combine ingredients in order given. Bake 30 minutes in greased pan (Texas sheet cake pan).
In 2 quart microwave-safe casserole, stir soup and milk until blended. Stir in cheese and macaroni. Cover	and microwave on	High for 10 minutes.	Stir at 3 and 6 minutes. Remove and let stand 5 minutes before serving.
Combine first 6 ingredients in a saucepan. Cook and stir over medium heat until butter is melted. Cover and cook over low heat for 10 minutes. Stir in tomato and sugar. Cook, covered, for 5 minutes.
In small bowl, stir together cornstarch, vegetable juice, soy sauce and ginger until smooth.
Clean and wash mushrooms, removing stems. Cut up stems and mix with softened cream cheese and dressing mix. Stuff mixture into mushroom caps. Top with alfalfa sprouts.
Beat egg whites and salt until foamy. Add cream of tartar and vanilla and beat until very stiff. Add sugar, one tablespoon at a time, and beat until very thick. Pour into greased 8-inch square pan. Place in oven preheated to 450°. Put into oven and then turn oven off. Do not open dor until morning. Serve topped with strawberries and whipped cream, chocolate or your own idea. Delicious!
Mix together first four ingredients. Saute peppers, onions and celery in butter. Add to shrimp mixture. Put in long flat casserole and completely cover with sliced lemons. Cook, covered with foil, for about 20 minutes at 375°. May be made ahead and frozen. Serve with French bread, salad and dessert for a delicious company meal.
Crack the egg; open and pour into a small bowl. Add milk; stir with a fork. Cut the chicken into 1-inch chunks. Dip chunks in egg mixture. Place chip crumbs into a bowl. Place chicken chunks in chip crumbs; gently stir to coat chicken chunks with chip crumbs. Place chicken chunks on a microwave-safe plate. Sprinkle with remaining chip crumbs. Cover with a sheet of wax paper. Place in microwave oven; set on Medium-high (70% power) for 5 minutes. Turn halfway and cook on Medium-high for an additional 4 minutes. Cut one chunk; if it is still pink, cook for another 1 to 2 minutes. Serve immediately. Serve with toothpicks to pick up each chunk.
Mix beans, sugar and pepper in roasting pan. Add bacon. Put in oven for 1 hour. Bake at 350°.
Sprinkle chopped peanuts in greased 4 1/2 cup ring mold or 9-inch square baking pan. Combine sugar and cinnamon. Separate biscuit dough into 10	biscuits. Dip biscuits in butter then in sugar mixture. Place in baking pan with each biscuit overlapping another. Tuck raisins in between each biscuit. Add remaining sugar mixture and the butter. Bake at 425° for 12 to 15 minutes or until golden brown. Serve warm. Makes 4 to 6 yummy servings.
Cook and drain noodles. Cook meat, onions and bell pepper in pan only until meat loses its red color; do not brown. Add tomatoes, chili powder and pepper. Simmer over low heat for 10 minutes, then add corn and peas. Place a layer of noodles in a 2-quart casserole dish. Add half of meat mixture and top with half of grated cheese. Follow with another layer of each. Bake in 350° oven until cheese melts and mixture becomes bubbly, about 25 minutes. Serves 8.
In a saucepan, combine ingredients and heat through. Serve with cocktail wieners or over meatballs as an hors d'oeuvres or entree.
Fry onion and celery in butter until light brown. Add beef and water. Let simmer 1/2 hour, then add rice and soup. Season with salt and pepper. Cook 10 minutes longer to serve hot.
Place cold milk, ice cream, chopped banana and vanilla into blender or shaker. Blend or shake until thick and creamy. Serves 2.
Mix dry ingredients. Add beaten egg and orange juice. Combine ingredients until moistened. Add nuts and cranberries last. Pour batter into a loaf pan lined with waxed paper. Bake at 325° for 1 hour and 10 minutes. Cool in refrigerator for 24 hours.
Mix soy sauce, 1 tablespoon olive oil and 1/4 teaspoon pepper in large zipper type food storage bag until blended. Add fillets. Turn to coat. Let marinate while preparing salad. Cook brown rice according to package directions. Meanwhile squeeze lime and put juice in large bowl with salt and remaining oil and pepper. Cut tomatoes in small chunks. Peel, seed and dice cucumber. Slice scallions. Add to bowl with rice and toss. Broil catfish 4 inches from heat source, 7 to 9 minutes until fish is opaque in center. Serve with rice salad and lime wedges.
Beat together cream cheese and powdered sugar. Whip whipping cream and combine with cream cheese mixture. Line bottom of pie shell with bananas and pour mixture on top. Add lemon juice to pie filling and cover top of pie with filling. Keep refrigerated.
Mix together the ingredients (except filling). Put 2/3 of mixture into buttered 9 x 13-inch pan.
Melt butter in a 9 x 13-inch dish. Mix remaining ingredients and bake at 350° for 45 to 60 minutes.
Mix pretzels, margarine and 3 teaspoons sugar in pan. Bake, do not overbake, 8 minutes at 400°. Cool.
Combine chicken, salad dressing mix and cream cheese in a mixing bowl. Mix by hand well. Shape into ball and roll in pecans.
Peel potatoes; boil in salty water until tender. Melt butter in 10 x 13-inch baking dish or pan. Drain potatoes; save some of water. Pepper potatoes to taste. Roll in flour and place in baking pan. Roll potatoes in butter to coat all sides. Bake at 350°, turning every little bit to brown on all sides. When brown, remove from oven and serve. My! They're good.
Separate yolks and whites of eggs. Beat yolks until thick and add sugar. Stir this into milk and add bourbon. Whip the cream; add and then fold the well beaten egg whites in and put into eggnog bowl. Add the ice cream just before you serve it and break it up into small pieces and stir to mix it through the nog.
Cream oleo and sugar. Add eggs, sour cream, vanilla, flour, salt and baking powder. In another bowl, mix brown sugar, cinnamon and pecans. Layer in a Bundt or cake pan some of the batter and then some of the dry mixture. Repeat layers. Note: Be sure to generously grease and flour pan. Bake at 325° for 55 to 60 minutes. Sprinkle with powdered sugar while still warm. Cool completely before serving.
Combine first 9 ingredients and mix well. Pour into a 9 x 13 pan and bake at 350° for 35 to 40 minutes. Remove from oven and cool. In a small bowl, beat cream cheese, oleo, milk and vanilla until smooth. Add sugar and mix until smooth. (Add nuts, if desired.) Frost the cooled cake. Serves 20.
Combine in saucepan all the ingredients. Bring to a boil over medium gas flame. Reduce to low flame and simmer 10 minutes. Use as basting sauce when grilling brisket.
In a saucepan, saute onions in butter. Add carrots, potatoes, 1/2 can of soup, parsley and 1/4 tsp dill. Cook until partially tender. Sprinkle meat with salt and pepper. If using round steak, cut into 4 or 5 pieces and flatten. Place stuffing in center of meat. Roll up, tuck in ends and skewer with toothpicks. Using a skillet, brown roll-ups on all sides in shortening. Remove excess fat. Pour in soup, dill, tomatoes and remaining stuffing. Simmer about an hour, but stir frequently. Add wine and simmer for 15 minutes more.
Beat together the first 3 ingredients. Blend in the next two ingredients and 2 tablespoons of the parsley (refrigerate the remaining parsley). Shape mixture into a 9-inch log. Wrap in plastic wrap and chill 4 hours or overnight. Toss together the remaining parsley and almonds; use to coat the log. Serve with crackers. Makes about 3 cups of spread.
Brown hamburg and onion, then add soup and mushrooms; simmer about 5 minutes and put in sour cream. Cook noodles; drain and rinse. Put noodles on plate and cover with stroganoff (very quick meal). This can be doubled for a family.
Spray small muffin pan. Unroll crescent rolls and pinch off small pieces. Press into muffin pan, don't have to completely fill the muffin pan.
Grease pan well. Mix together flour and butter to a fine crumb. Sprinkle evenly in 11 x 7 x 2-inch pan. Bake in 350° oven for 10 minutes. Meanwhile, beat eggs and mix in brown sugar, coconut, nuts, baking powder and vanilla. Spread this on first mixture as you take first mixture from oven. Return to oven. Bake 20 minutes longer.
Grease a 9 x 13-inch casserole pan. Combine sour cream, green chilies, cumin and cream of chicken soup. Spread 1/3 of the sour cream mixture on bottom of the pan, then 1/3 of the tortillas. Spread another 1/4 of the sour cream mixture over the tortillas, then 1/2 the chicken. Sprinkle with 1/2 of the cheese. Repeat layers with the top layer being tortillas. Cover with the remaining cheese. Bake at 350° for 1 hour.
Turn oven to 350°. Cook macaroni according to directions on box; rinse and drain. Mix butter in macaroni until melted. Mix egg, seasoning salt, bread crumbs, sour cream, Cheddar cheese and milk (in that order). Pour all mixed ingredients in glass baking dish. Top with Cheddar or Mozzarella cheese. Bake 30 to 35 minutes. Makes 5 to 6 servings.
In a heavy skillet, cook onion in heated butter until slightly browned. Sprinkle with flour and cook over low flame until golden, never allowing them to become dark brown. Add consomme and water. Bring to boil, stirring constantly with wooden spoon, then simmer for 20 minutes, uncovered. Add milk.
Beat eggs well. Add milk and vanilla. Melt sugar in pan on low heat. Strain egg mixture into pan. Heat oven to 350°. Place mixture in double pan. Place water in bottom pan (hot water). Cook 1 1/2 hours. Be sure water doesn't splash in egg mixture.
Cut apricots into small pieces and pour hot water over them. Let soften for 30 minutes. Drain and reserve 1/2 cup juice. Cream butter, sugar and egg. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with orange juice and reserved apricot water. Stir in apricot pieces and nuts. Pour mixture into a greased and floured loaf pan. Bake at 350° for 55 to 65 minutes.
Put all ingredients into a blender and blend until smooth. Serve at once. Makes four 8 ounce glasses.
Combine all ingredients and place in a greased, covered, casserole. Bake, uncovered, 1 hour at 350°.
In small bowl, combine cranberries and lemon juice. Spread in 8-inch square pan. Whip cream. Fold in sugar, vanilla and pecans. Spread over cranberry mixture and freeze until firm.
Set aside topping packet. Place 1 tablespoon water, 2 tablespoons margarine and vegetables in saucepan. Bring to a full boil over medium heat; lower heat and simmer for 4 minutes. Stir cheese and topping into vegetables and keep warm. Beat eggs and salt with remaining water. Heat remaining margarine in skillet. Add beaten eggs and cook over medium heat. Run spatula slowly around edge to allow uncooked portion to flow under. When omelet is set, but still glossy on top, top with vegetable mixture and cook 2 minutes longer. Loosen with spatula; fold over and turn onto platter. Makes 3 servings.
Bread will be slightly heavy because of fruit content. Beat eggs, sugar, vanilla and oil until fluffy. Add remaining ingredients and mix. Bake in two greased and floured loaf pans for 1 hour at 350°. May add nuts to batter.