HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine apples and water in 2-quart casserole dish. Cover with lid. Microwave on High 10 to 12 minutes until apples are tender, stirring once. Stir in sugar and cinnamon until blended. Process in blender until smooth.
Mix all together thoroughly. Put in refrigerator in covered dish for 4 days. Each day, mix well with hands. Will be hard. On the fifth day, shape into logs and put on broiler pan. Bake in oven for 8 hours at 150°.
Combine soy sauce, garlic and ginger. Add beef; toss and set aside. While preparing veggies, heat oil in a large frying pan. Add beef; cook until brown. Cover and simmer for 20 minutes over low heat. Turn heat up. Add vegetables. Toss until vegetables are tender, 10 minutes. Mix cornstarch with water; add to pan. Stir and cook until thickened.
Mix broccoli, dressing, olives and seasoning; let set 15 minutes. Drain off oil and keep in covered bowl until serving time.
Cut crescent roll dough into mini crescents, four mini crescents out of 1 roll. Roll smokies in crescent. Cook on cookie sheet for 8 to 10 minutes at 375 degrees.
Combine sugar and cocoa powder in an ungreased 10-inch square glass dish. Drop butter onto sugar mixture. Pour in milk. Do not stir. Microwave on High 2 to 3 minutes or until mixture is bubbly. Remove from oven and stir. Stir in nuts and vanilla. Spread fudge evenly in dish. Refrigerate 1 hour. Cut into squares.
Prepare cake mix as directed. Combine cream cheese, eggs and sugar in a medium mixing bowl. Beat at high speed with electric mixer until smooth. Gradually add milk and next 3 ingredients, beating well. Set aside. Grease and flour a 13 x 9 x 2-inch baking pan. Spread half of the chocolate cake mixture in pan. Spoon cream cheese mixture evenly over chocolate batter. Top with remaining cake batter. Bake at 350° for 55 to 60 minutes. Cool completely. Spread favorite frosting over cake. Yields 15 servings.
Dip chicken in egg mixture, then in bread crumbs. Brown on each side in butter. Cover with Prego sauce. Cover and simmer 15 minutes on low. Sprinkle both cheeses on top. Cover and simmer for 5 more minutes. Serve over noodles.
Combine juices and sugar; chill several hours. Place ice in a punch bowl and add juice mixture. Slowly pour in ginger ale and carbonated water. Float fruit slices on top. Serves 75.
Brown beef until just done. Mix all ingredients and pour into casserole dish. Bake, uncovered, in 375° oven for about 20 minutes or until top browns.
Blend sugar and soy sauce. Set aside. Heat butter in small skillet. Add egg and cook as for omelet. Remove from skillet. Cut in 1/2 inch strips and set aside. Heat oil in wok or large skillet. Add garlic, onion and red pepper. Stir-fry for 1 minute. Add green onions and stir-fry for 1 minute longer. Stir in soy sauce mixture and heat. Garnish with egg strips. Serve at once. Serves 4.
In large heavy pot, cook leeks and onion in butter until soft, about 15 minutes (do not brown them). Add potatoes and chicken stock. Cook for 20 to 30 minutes, until potatoes are soft. Add white pepper and salt to taste. Blend in food processor or blender until very smooth or push through fine sieve. Return to soup pot. Heat to boiling. Add cream and wine. Heat again, but do not boil. Taste and adjust seasoning. Serve sprinkled generously with chives. Serves 6 to 8.
Heat soup and add cream cheese. Stir until well blended. Remove from heat. Add gelatine (dissolved in cold water) to mixture. Add other ingredients. Pour into large fish-shaped mold (lightly oiled) and refrigerate. Good on crackers or may be eaten as a salad.
Whirl peppercorns in blender container until crushed. Add olives, garlic, lemon rind and olive oil; blend until thick and fairly smooth. Spread olive mixture over chicken; place in shallow dish. Chill for 2 hours. Grill chicken on both sides for 30 to 40 minutes, or until tender.
Mix cocoa, sugar, eggs and shortening. Cream. Add hot water. Add flour, soda and salt. Last add buttermilk. Bake at 325° until done, about 45 minutes, in a 9 x 13-inch pan that has been greased and floured. Top with chocolate icing.
Cream butter and sugar together until fluffy. Combine together dry ingredients and beat into the butter-sugar mixture alternately with milk. Beat only until smooth. Pour into greased 10 x 5 x 3-inch pan. Spoon cherry pie filling over batter. Sprinkle with sugar, if desired. Bake at 350° for 45 to 50 minutes.
Cover and bring to a boil. Remove cover and boil to 290° Add flavoring and food coloring of choice. Pour on lightly oiled marble slab in small "patties".
Reserve 1 cup of cake mix and 1/8 cup of melted butter. Mix together remaining mix and 1/2 cup of melted butter and 1 slightly beaten egg. Press (with hand) into 9 x 13-inch pan. Mix together pumpkin, evaporated milk and 2 slightly beaten eggs. Pour into pan. Take 1 cup cake mix and the 1/8 cup melted butter. Mix until crumbly. Sprinkle over cake. Sprinkle cinnamon on top. Bake at 350° for 40 to 50 minutes.
Mix jello and water. Add strawberries with juice, pineapple with juice and bananas. Pour half into dish. Let set and leave the other half out. Spread with sour cream when set, then pour the other half on top and let set.
Sift together first 3 ingredients. Add: 3 cups quick oats, 1/2 cup nuts.
Cook squash and onion together; drain. Cook ground beef; drain off grease. Mix together, then add the remaining ingredients and mix well. Top with bread crumbs. Bake at 350° for 45 to 50 minutes.
Pound steak to 1/4-inch thickness. Cut into 6 pieces. Stir together the egg and milk. Combine cracker crumbs, salt and pepper. Dip meat into egg mixture, then in crumbs. In a 12-inch skillet, brown meat in hot oil. Turn once; cover and cook over low heat for 45 to 50 minutes, until tender.
Combine shredded cabbage, bell pepper, onion and pimentos. Boil remaining ingredients. Pour over shredded slaw mix. Refrigerate overnight. Will keep 7 to 8 days.
In a tall glass, add the cherry syrup. Squeeze lime and put into the glass. Pour in Sprite or Slice drink and add some ice. Add a cherry.
Put oil and margarine in heavy pot (or Dutch oven). Heat. Put flour and salt in bag and shake; add chicken breasts, shaking to cover. Brown chicken breasts in oil and margarine at medium heat for about 5 minutes on each side. Cook three at one time. When all are browned, remove from pot. Remove pot from heat. Add bouillon and stir to remove browned bits from bottom of pan. Squeeze in juice of 2 lemons. Return chicken breasts to pan; cover and return to heat. Simmer for 20 minutes until tender.
Any combination of fresh fruit can be used. Combine fruits. Mix sour cream and mayonnaise. Fold in fruit. Add coconut, marshmallows and cherries.
Preheat oven to 350°. Grease bottom only of 13 x 9 x 2 pan. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Stir in coffee. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2-inches from side of pan comes out clean. Cool completely, about 1 hour. Cut brownies into 1-inch squares. Place half of the square in bottom of 3-quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Mix and bake in 450° oven. For muffins, 10 to 15 minutes. For cornbread, 20 to 25 minutes.
Blend sour cream and seasonings. Stir in mayonnaise and blend at medium speed for 2 minutes. Crumble in Bleu cheese and blend at medium speed for no longer than 4 minutes. Refrigerate 24 hours before using. Makes 2 1/2 cups.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into an 8 x 8-inch pan. Heat oven to 350°. Bake for about 45 minutes or until when toothpick is inserted it comes out clean.
Bake cake in two 8-inch round pans. Slice each in half the round way, making four layers.
Chop onions and saute. Add ground beef and season to taste. Drain off fat. Pour cooked ground beef into bottom of an ungreased 13 x 9 baking dish. Spread frozen corn over top of cooked beef. Spread cooked mashed potatoes over the corn. Then add cheese to cover top. Place in a 350° preheated oven. Cover the pan with tinfoil for the first 20 minutes, then remove foil for 10 more minutes to brown cheese.
Sift flour once; measure and sift again with salt, soda and baking powder. Cut in the shortening; add milk gradually to form soft dough. Turn out on lightly floured board; roll out and cut with biscuit cutter. Bake in hot oven of 450° for 15 minutes or until golden brown.
Shred chipped beef. Add all ingredients and mix well. Shape into a ball or log. Can be rolled in chopped nuts if desired. Chill. Delicious with crackers or Melba toast.
Mix baby carrots and celery. Put in a casserole dish. Add a little water to cover. Add butter and bake in microwave 15 to 20 minutes or until done.
Mix all ingredients, except chicken. Put in covered baking dish. Layer chicken on top. Let stand during the day. Bake 1 hour, covered, at 350°. Uncover. Flip chicken. Stir around rice and cook 1/2 hour or more, uncovered.
Peel and cube avocado. Peel and divide the grapefruit into segments; remove seeds. In a bowl, combine mayonnaise, chili sauce and lemon juice. Mix well. Add fruit and shrimp to the mayonnaise mixture. Toss lightly to combine ingredients. Spoon into stemmed dishes. Serve chilled.
Heat oven to 375°. Cook noodles; drain. Combine sauce, oregano and salt. Make 2 complete layers with all ingredients. Bake for 30 minutes.
Cream the sugar and butter. Add eggs, one at a time, beating after each addition. Add flour and spices together, then add flour and orange juice alternately. Mix well. Add fruit and nuts. Chill overnight. Roll into balls the size of walnuts. Bake at 325° for 15 minutes. Makes 300 cookies.
Combine first 4 ingredients in a 2-quart glass measure with handle (a must!!). Cook 8 minutes on High, stirring after first 4 minutes. Then add butter and vanilla and stir in. Cook 2 minutes more on High. Add soda last and quickly stir until blended and foamy. Immediately pour into 3 well-greased small pie pans (like frozen pie comes in) or onto 1 greased cookie sheet. Makes one pound.
Mix all ingredients together. Chill. This is best made a day ahead. You can use dried onion flakes.
Have all ingredients ready. In large wooden or glass bowl, smash garlic with spoon and rub all over bowl. Add salt, mustard and pepper and rub well into garlic. Add anchovy paste and blend well. Add vinegar and Worcestershire sauce and blend well. Add oil and blend well. Add egg and blend well. Add lemon juice and blend well. Add salad greens and toss to coat. Sprinkle with Parmesan cheese and toss. Add croutons and toss. Serve immediately.
Combine ingredients, stirring until well blended. Pour over chicken. In a shallow container, cover, and marinate 2 to 3 hours.
Using a microwave bacon rack, cook bacon on High 6 to 7 minutes or until crisp (or layered between and covered with paper towels on a paper plate). Crumble bacon. Sprinkle half of the bacon and all the cheese over baked crust and set aside. Combine salt, nutmeg, pepper and flour in a 4-cup glass measure. Gradually stir in milk until well blended. Stirring twice, cook on High 3 1/2 minutes or until bubbly. Slowly stir hot mixture into beaten eggs. Carefully pour into crust. Sprinkle top with remaining bacon and onions. Rotating dish once, cook on Medium 10 to 11 minutes. Brown 5 to 6 minutes. (If your microwave doesn't have a browning feature, place the quiche under the broiler until the top is set and lightly browned.)
In deep sided cast-iron or ovensafe skillet, melt butter or oil; add celery and onion and cook until tender. Add chops or chicken and lightly brown. Add rice, soup and water. Simmer and add sage. Cover and bake in 375° oven for 30 to 45 minutes.
Cream together shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add paste to creamed mixture and mix. Add buttermilk alternately with salt, flour and vanilla. Mix thoroughly. Combine soda and vinegar in a small bowl and add foaming mixture to rest of cake mixture. Pour into 2 greased and floured 9-inch layer cake pans. Bake for 30 minutes at 350°.
Mix sugar and oil. Add dry ingredients and alternate with eggs. Add crushed pineapple, carrots, pecans and vanilla. Bake in a well-greased pan at 350°.
Dice fatback into small pieces. Fry until tender; also fry fatback skin until fat is cooked off. Place in stew pot. Saute onions until tender, not brown, in fatback grease. Add all to pot. Fillet and chop onions and potatoes. Add to pot; simmer until done. Let skin cook in stew until just before serving.
Mix all ingredients in order given. Chill in refrigerator. Roll into ball, then in sugar. Place on cookie sheet; press down with bottom of glass dipped in sugar. Decorate with colored sugar. Bake at 350° for about 10 minutes.
Topping: Mix sugar and cream. Divide into 2 round pans and sprinkle some chopped nuts into pans.
Cream margarine, sugar and eggs well. Combine all the dry ingredients. Add this mixture to the creamed mixture, alternately with the reserved pineapple juice. Mix well. Fold in pineapple. Pour into a greased and floured 10 x 13-inch pan.
Saute onions in butter until golden. Stir in flour and sugar. Put mixture in crock-pot and add all remaining ingredients. Cook on low for 6 to 8 hours. Put soup in bowls. Add croutons; top with Mozzarella cheese and put in oven or microwave to melt cheese.
Cream oleo, sugars, egg and milk. Beat until smooth. Sift together and add flour, soda, salt and spices. Beat about 2 minutes longer. Fold in raisins, chips, walnut meats and oats. Bake at 350° for about 10 minutes. Makes about 2 dozen cookies.
Cut steak in about 3 x 3-inch pieces. Dip in flour, salt and pepper. Brown in skillet. Layer in large casserole dish: carrots, steak and celery. Mix tomato soup with 1 can water. Cover and bake for 2 hours.
In skillet, cook onion in margarine until tender. Stir in remaining ingredients. Heat, stirring now and then. Makes 4 to 6 servings.
In large frying pan over medium heat, saute onion in oil until soft. In small bowl, combine catsup, sugar, soy sauce, lemon juice and pepper; add to onion. Add chicken to pan; bring to boil. Cover; simmer for 25 to 35 minutes, or until chicken is done. Remove chicken. Dissolve cornstarch with 2 tablespoons water; add to pan with sauce. Cook until it thickens. Place chicken on cooked rice, then pour sauce over chicken.
Combine all ingredients in blender container and process on high until smooth. Place in small jar and cover tightly; store in refrigerator. Makes 1/2 cup.
Mix milk and lemon juice, then add other ingredients. Put in graham cracker crust. Chill for 4 hours.
Boil together cocoa, Pepsi and margarine. Put flour, sugar and salt in mixing bowl and pour hot Pepsi mixture over this. Beat until smooth. Beat in whole eggs and vanilla. Stir in by hand the buttermilk and soda. Bake at 350° for 35 to 45 minutes in a 9 x 13-inch pan. Pour on Hot Pepsi Icing. A very moist cake.
Mix all ingredients together well. Put in freezer for 6 hours before serving. Can be refrozen for later time.
Melt butter in skillet. Add celery and onion. Stir and cook 2 minutes. Add chicken and mushrooms. Heat 8 minutes more. Combine cornstarch, soy sauce and consomme. Stir slowly into chicken mixture. Stir and heat carefully 5 minutes. Stir in almonds. Serve hot on fluffy rice.
In a large bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Cook roast in crock-pot on high 4 to 5 hours. Shred meat into bite-size pieces.
Simmer in water enough young poke weed for 4 people. Make a white sauce by melting butter in saucepan. Stir in flour and stirring slowly, add milk. Season to taste with salt and pepper. Add diced green pepper. Bring to a simmer. Spread a base of poke weed over bottom of well greased casserole. Cover with white sauce, then with sliced egg. Repeat until all the ingredients are used. Top with buttered bread crumbs. Bake at 325° for 1/2 hour.
Phyllo dough: Carefully unroll as many sheets as needed; store remainder immediately. Place the sheets not immediately in use between linen tea towels to prevent drying. If weather is very dry, sprinkle a little water on towels. Stack 2 leaves together cutting through both strips, cut strips 2 inches wide and 16 inches long. Brush with melted butter. Place a teaspoon filling on 1 end of strip. Fold strip to opposite side, forming a triangle and enclosing filling. Continue folding as you would an American flag to end of strip. Brush with melted butter. Make on ungreased baking sheet at 375° for 20 minutes. Serve hot.
Preheat oven to 375°. Stir together water, rice, tomatoes, cheese spread, onions and one tsp. Italian seasoning into greased 13 x 9 inch baking dish. Top with chicken; sprinkle with parmesan cheese and remaining Italian seasoning. Bake 45 to 50 minutes or until chicken is tender. Let stand 5 minutes. 4 to 6 servings.
Mix jello and hot water to dissolve jello. Let set until syrupy. Grind cranberries, apples and bananas together with sugar. Add fruit mixture to syrupy jello. Then add Cool Whip and pour into an 8 x 8-inch pan. Place in refrigerator to set.
Cream sugar and oil. Add eggs, one at a time, beating after each. Add apples and beat on low. Add dry ingredients that have been mixed together. Lastly add nuts and coconut. Put in greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes.
Mix cooked squash, egg, pepper and onions. Top with buttered bread crumbs. Bake at 375° about 40 minutes.
Rub fillets with tarragon and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Remove from skillet and keep warm.
Cut pork in small pieces and put it in pan. Add water in pan just enough to cover pork and cook for 30 minutes. Chop up onions and carrots and fry, stirring for 10 minutes, using butter. Boil rice for 10 minutes and mix everything with it. Add tomato sauce. Mix it in and cook on low for 10 more minutes.
Cook onions and carrots in butter until tender, but not brown. Blend in flour, 1 teaspoon salt and milk. Add broth all at once. Cook and stir until thick and bubbly. Add remaining ingredients in casserole and top with pie crust. Put in oven and brown pie crust.
Mix together the first 4 ingredients and chill. Melt the paraffin and chocolate chips together and dip balls.
Bake cake layers as directed. Cool and slice to make 4 layers. Mix sugar and sour cream and blend well. Add 1 1/2 packages coconut and stir well. Reserve 1 cup of this mixture for top and sides. Add drained pineapple. Do not add to the reserved mixture. Spoon pineapple juice over each layer before icing. Add the reserved icing to the Cool Whip. Mix thoroughly and spread over the top and sides. Sprinkle remaining package of coconut on top and sides. Refrigerate for 24 hours.
Mix as any cake and bake in layers. Put together with a favorite chocolate filling. Put wine on each layer before filling.
Mix margarine and sugars together. Add egg and vanilla. Sift together flour, soda and salt. Add to other ingredients. Stir in oatmeal, pecans and raisins. Pour onto wax paper. Makes about 3 logs. Chill. Slice and bake at 350° for about 10 minutes.
Wash and scald tomatoes. Peel and cut up. Shred cabbage and cucumbers; add green tomatoes, cut up. Put in large dishpan to cook. Slice or chop peppers in chopper and add to vegetables. Add other ingredients. Stir constantly, cooking on medium after bringing to a boil. Cook 3 to 4 hours, until thick. Makes 15 to 18 pints. Seal jars; let cool.
Place olive oil in pot with garlic. Brown garlic and remove cloves. Brown pork, braciola and pieces of pepperoni and remove. Add tomato paste and water, letting it simmer until it melts. Add tomato puree and water, letting it simmer until it bubbles. Place browned meats in sauce. Simmer 2 hours. Add meatballs for an additional hour. Make your favorite pasta. Place Mama Marone's Gravy on top of pasta. You may want to serve the meat separately. Serves 4.
Bring to rolling boil the first 4 ingredients. Cook for 1 minute. Add peanut butter; stir until peanut butter melts. Remove from heat; add remaining 2 ingredients. Blend well. Drop by teaspoonful onto wax paper and let set until cool.
Cut off tips of chicken wings, if desired. Place wings, soy sauce, sugar, five spices powder, water and garlic powder in a saucepan. Cover and simmer about 25 minutes or until wings are almost done. If not using immediately, refrigerate right in the cooking liquid.
Drain fruit and cherries and save juice. In medium pan, put a total of 6 cups liquid (use juice and add water to make 6 cups). Add liquid slowly to vanilla and tapioca pudding mixes. Add orange extract and cook until thick (boiling point). Remove from heat and cool (about 1/2 hour). After cooling, put fruit and sliced bananas into mixture and stir. Refrigerate.
Stir together flour, sugar and nutmeg in a mixing bowl. Cut in butter until mixture resembles fine crumbs. Mix in cherries and food coloring. Form mixture into a bowl and knead until smooth. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, slightly flatten balls to 1/2 inch. Bake at 325° for 20 minutes or until edges are firm and bottoms are lightly browned. Remove and cool cookies on a wire rack. Yields 2 dozen.
Cook jumbo pasta shells as directed on package. Combine all ingredients. Fill each pasta shell with mixture. Bake at 350°, covered with foil, for 20 minutes and then, uncovered, for 15 minutes. Let set. Cover with sauce.
Preheat oven to 350°. In a large mixing bowl, add sugars and melted butter; mix. Add remaining ingredients in order, stirring them in one at a time until all mixed. Spread mixture by patting it down in a 9 x 13-inch pan. Bake for 15 minutes. Then keep away from Lea, Kristin and Kattie so Dad gets some.
Cream oleo and sugar. Add vanilla and eggs. Stir in crushed chips, nuts and flour. Chill. Roll dough into balls and press with a fork. Bake at 350° for 12 minutes.
Mix all ingredients until smooth. Bake at 350° for 45 minutes in a Bundt pan.
Remove tops and insides of peppers. Wash and drain thoroughly. Place the peppers upright in a shallow pan. Add 1/2-inch water to pan. Mix all the remaining ingredients. Spoon into peppers. Bake at 350° for 45 minutes or until peppers are tender.
Measure Corn Flakes into large bowl. Crush slightly. Stir into egg, 1/4 cup beef broth, salt and pepper. Beat well and add ground beef. Mix well. Make into balls and brown meat balls in oil in frying pan over medium heat. Pour off excess fat. Stir in the remaining beef broth, tomato soup, water, thyme, carrots, onion rings and potatoes. Cover and cook over medium heat about 25 minutes or until meat balls are thoroughly cooked. Pour into individual bowls. Sprinkle with parsley flakes.
Cover whole cucumbers with boiling water; allow to stand until the next morning. Drain. Repeat for the next 3 mornings. On the fifth day, drain and slice in 1/2-inch pieces. Combine sugar, spice and vinegar; bring to a boil and pour over cucumbers. Let stand for 2 days. On the third day, bring to a boil and seal in hot jars.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, onions and garlic; cook until browned. Add next 5 ingredients. Set aside after simmering for 5 minutes. Combine cottage cheese and egg white in small bowl. Stir well.
Mix crushed pineapple, sugars, and orange juice until well blended. Add cornstarch for thickening. After mixing the above together pour into one unbaked pie shell. Top with second unbaked pie shell. Bake at 350 degrees for 30 minutes or until filling is set and pie crusts are brown.