HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse apples and cut each apple into about 6 pieces. Do not peel. Remove the core and seeds. Place apple slices in 1 or 2 large pans with 1/8 inch of water in the bottom of each pan. Cover and bring to a boil. Simmer for 1 to 1 1/2 hours until apples are soft. Pour off extra liquid. Press apples through colander. Add sugar. Put mixture into 1 or 2 saucepans. Reheat so sugar will dissolve and add a scant tablespoon of lemon juice per saucepan. Then sweeten with sugar and season with nutmeg and cinnamon to taste. If you like pink applesauce, add some red food coloring. Put applesauce in quart jars, leaving 1-inch air space at the top of the jar. Let cool several hours and freeze. This keeps well for 4 to 6 months.
Sprinkle the cucumbers with salt. Let stand for 15 minutes. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream. Serves: 6. Per serving: 35 calories, 1 gm total fat, 2 mg chol, 197 mg sodium, 6 gm chol, 2 g pro.
Beat egg yolks until	light.	Add sugar and blend in well. Add apples, lemon	juice and grated rind. (When you grate the apples, put them in the lemon juice so they will not turn dark.) Cook until thick. Add butter and salt.
Cut sausage in small pieces. Boil in water 20 minutes. Pour out water. Put sausage in glass baking pan. Add everything except brown sugar and wine. Bake at 450° for 15 minutes. Add wine and brown sugar and bake at 325° for 45 minutes.
Cook sugar, salt, syrup, butter and milk to soft boil stage (238° on candy thermometer). Cool without stirring to 110° on candy thermometer. Add vanilla and beat until it holds its shape. Add nuts. Mix and then pour onto a buttered platter. When completely cooled, cut into squares.
Allow butter or margarine to soften at room temperature. Place flour in a medium to large bowl. Add softened butter or margarine. Then, mix in milk gradually until dough is smooth. If it's a little sticky, add a little flour for smoothness.
Combine uncooked rice with soup, add water and mix. Put mixture in a casserole dish. Brown pork chops on both sides. Place on top of rice mixture. Bake 1 hour at 350°.
Combine jelly and water in a saucepan; cook over low heat, stirring frequently until jelly melts. Let cool. Stir in juices; cover and chill. Just before serving, stir in ginger ale. Yields 7 cups.
Brown meat in skillet and drain. Spray 3-quart casserole with Pam. Layer vegetables, except tomatoes, and meat, seasoning each layer. Pour tomatoes over all. Cover and bake 1 hour and 45 minutes at 350° or until tender. Serves 6.
Sprinkle salt over cut cabbage and let stand 1 hour. Squeeze out fluid. Mix cabbage, celery and green pepper. Mix remaining ingredients and bring to boil. Boil 1 minute and cool. Pour over cabbage mixture and freeze. Yield depends on size of cabbage. Slaw is crisp and fresh when defrosted.
Cut up salad ingredients first and mix well. Add beans, Fritos, shredded cheese and salad dressing last. Mix well. Serve immediately or Fritos become soggy. Great for a party or an outdoor barbecue.
Mix pineapple and pudding mix. Add Cool Whip and stir. Add pecans and marshmallows. Chill before serving.
Boil potatoes. Parboil, do not overcook. Peel when cooled. Grate into a greased Pyrex baking dish. Add salt, pepper and onion. Dot with butter and pour half and half up the sides of the dish. Bake 1 hour at 350°. Do not overcook.
Cook and mash potatoes. Cream in all ingredients until smooth. Spread in a 9 x 13-inch pan. Cover and refrigerate. Top with grated cheese and butter and bake at 350° for 1 hour. Make the day before!
Heat oven to 350°. Combine oats, flour, brown sugar, baking soda and salt. Next add butter until mix is crumbly. Reserve 1 cup for topping. Press into 13 x 9-inch greased pan. Bake 10 minutes. Cool. Top with nuts and chocolate.
In a medium-size bowl, shred lettuce. Mix together onion, celery and pepper. Place these vegetables on top of lettuce. Add English peas as next layer. Beat enough mayonnaise with sugar to make a layer 1/4-inch deep over the peas. Add grated cheese layer and sprinkle with bacon on top. Cover tightly and refrigerate 12 to 24 hours before serving.
Cream oleo; add coconut, sugar, vanilla, vinegar, salt and beaten eggs. Pour in unbaked pie shell. Bake 30 to 45 minutes in low heated oven at 300°.
Combine softened cream cheese, English cheese, Tabasco, onion, garlic and nuts. Roll into logs or balls; sprinkle with paprika and refrigerate.
Put green tomatoes in grinder. Sprinkle with salt and leave overnight. Drain and press, then add sugar. Cook slowly for 3 hours. Stir to prevent burning. Add mace, cinnamon, cloves and up to 1 quart of vinegar. Cook 15 minutes longer. Put in hot jars and seal.
Bring water and sugar to a boil, then cool. Mix altogether in very large pot. Spoon into containers and freeze. When serving, spoon into glasses about 3/4 full and add 7-Up or ginger ale. Makes about 8 or 9 quarts.
Beat whole egg	and 3	egg yolks until light and lemon colored. Mix cornstarch,	sugar and butter together; add to beaten eggs. Pour	scalded milk over eggs and sugar mixture; mix well. Cook in the top of a double boiler until thick, stirring constantly. Remove from heat; cool. Add vanilla and coconut. Pour into baked pie shell. Top with whip cream and coconut.
Cook sugar, water and Karo syrup together in a 2 1/2-quart saucepan until it spins a thread from spoon. Add raw peanuts stirring constantly until mixture turns brown. Remove from heat. Add soda and stir well. Spread on buttered cookie sheet and let cool. Break out of pan and store.
Heat in double boiler. Serve warm in fondue dish. Add reserved liquid if dip appears too thick, a little at a time. Serve with vegetables.
Brown meat; drain, then add onion, garlic and tomato sauce while still in skillet. In a bowl, combine sour cream and cottage cheese with chilies. Crush chips to cover bottom of well greased 13 x 9-inch casserole dish. Add 1/2 of meat mixture, 1/2 sour cream and cheese mixture, 1/2 olives and 1/2 cheese. Repeat layers. Bake at 250° for 30 to 35 minutes.
Cook frozen vegetables for 5 minutes, drain. Mix vegetables with next 6 ingredients and put in large baking dish. Cover with crushed crackers. Melt stick of margarine and drizzle over crackers. Bake at 350 degrees for 45 minutes.
Mix instant pudding as directed on the package. Slice bananas into 1/4-inch slices. Crumble vanilla wafers, but do not crush them too much. Mix all together and top with Cool Whip.
Scour a 1 pint jar. Boil Brussels sprouts 5 to 10 minutes, depending on size. Mix the water, vinegar and salad oil. Add the Italian dressing. Shake all well and pour over sprouts. Seal and store in refrigerator.
Cream butter and sugar. Add warm mashed potatoes and egg yolks. Mix dry ingredients. Mix vanilla and milk. Add all ingredients alternately to butter mixture. Fold in stiffly beaten egg whites. Add nuts and raisins. Grease and flour two cake pans. Bake in a 350° oven until straw comes out clean in center of cake, approximately 45 minutes to 1 hour.
Put 1/2 cup sugar in iron skillet. Over medium heat, melt sugar (do not stir, just shake the skillet). When browned, add 1/2 cup water and bring to a boil. Mix other ingredients (except egg whites and vanilla). Add melted sugar and cook, stirring constantly, until thick. Add vanilla and put in a baked pie shell. Beat egg whites with 4 tablespoons sugar until stiff. Put on pie filling and bake until brown.
In a 9 x 13-inch casserole, spread the bean mixture over the bottom of the dish. Peel the avocados and put in blender with lemon juice and garlic. Blend until smooth. Spread over bean dip. Mix together mayonnaise, sour cream and taco seasoning. Spread in a layer over the avocado mixture. Top this with diced onions, chopped tomatoes, chopped jalapeno peppers (or you may sprinkle with hot salsa or picante sauce and shredded cheese). Serve with tortilla chips to dip with.
In a large bowl combine lemonade concentrate and 1 can of water. Add apricot nectar and pineapple juice. Slowly pour in ginger ale. Serve over ice with pineapple wedges.
Cook noodles and drain, then stir in spaghetti sauce mix, tomato sauce, water and mushrooms. Bring to boil. Remove from heat and put in a 9 x 13-inch pan. Layer noodles, 1/3 meat, 1/2 cottage cheese and Mozzarella cheese. Repeat with noodles, meat, cottage cheese and Mozzarella cheese. Last layer noodles. Spread with meat mixture and sprinkle with Parmesan cheese. Bake, uncovered, 35 to 45 minutes after hot and bubbly. Let stand 5 minutes. Bake at 350°.
Tear lettuce into bite size pieces in bottom of salad bowl. Next cut bite size pieces of cauliflower. Spread mayonnaise over lettuce and cauliflower evenly; cover completely. Sprinkle dressing; mix over mayonnaise. Fry bacon crisp, crumble over dressing mix.
Fry bacon; drain and crumble. Set aside. Cook chopped onion in grease from bacon. Drain off grease. Mix together all ingredients. Place in a Pyrex casserole. Top with crumbled bacon. Cook 1 1/2 hours at 275°.
In a bowl, mix together hash browns, 1/2 cup oleo, pepper, onion and soup. Pour into well-greased baking dish. Mix corn flakes and 1/4 cup oleo. Pour on top of potato mixture. Bake at 350° for 45 to 60 minutes.
Boil vinegar, water and salt for 10 minutes. Wash and cap okra. Pack okra into jars. Place the listed dill, garlic and peppers into each jar. Pour the hot mixture over okra to cover. Seal; process. Allow 3 weeks to pickle. Yields about 10 pints. Chill before serving. Quick and easy!
In a small saucepan, heat buttermilk until bubbles form at edge of pan. Set aside to cool slightly. When buttermilk has cooled, stir in egg, oil, sugar and yeast until well combined; set aside 5 minutes for yeast to soften.
Cook milk and rice until rice is done, the more you stir it the creamier it will be. Take it off the stove and add the sugar, egg and vanilla. Cook about 5 more minutes and pour into dish to cool.
Combine first 5 ingredients; cook over medium heat until thickens, about 5 minutes, stirring constantly. Remove from heat (set aside). Beat egg whites at medium speed until stiff. Beat yolks slightly; while with mixer running, add slowly to egg whites. Now, gradually stir in about 1/3 of corn meal mixture. Then add this egg white mixture to the remaining hot corn meal mixture. Stirring constantly, pour entire corn meal/egg white mixture into a 1 1/2-quart deep casserole dish, coated with vegetable spray. Bake at 350° for 35 minutes or until knife inserted in center comes out clean. Makes a delicious corn bread substitute except you serve it with a spoon.
Cream the softened cream cheese and sugar together. Add eggs and vanilla. Place 1 vanilla wafer in bottom of cupcake liner; fill with mixture. Bake at 350° for 20 minutes. Top with cherry when first take out of oven. Makes 18 cakes.
Pound chicken breasts until thin. Lay out flat and sprinkle with parsley. Top each breast with slice of cheese and 1/2 slice of ham. Roll up tightly. Stir together mayonnaise and water in shallow dish. Roll each bundle in mayonnaise mixture and then in seasoned bread crumbs. Spray baking sheet with cooking spray. Arrange bundles, seam side down, in a single layer on baking sheet. Bake at 425° for 15 to 20 minutes or until browned, cooked through and cheese is melted. Serve with White Wine Sauce and sprinkle with parsley. Makes 8 servings. One of our favorites!
Preheat oven to 350°. Use a 9 x 13-inch pan. Dump pineapple in the pan and even out. Dump cherry pie filling in the pan and even out. Spread the dry cake mix evenly over pineapple and cherry pie filling. Spread the nuts over the mix and slice the butter in blocks. Lay them in different places over the nuts. Bake for 45 to 50 minutes. Ready to eat when cooled.
Drizzle fish with lemon juice; let sit. Put in baking pan. Mix mayonnaise, dill weed and 2 tablespoons lemon juice. Brush on one side and grill or broil. Turn fish and brush on the other side; cook (5 to 8 minutes per side depending on thickness of fish).
Fix macaroni and cheese as directed on box. Use 1/2 cup milk instead of 1/4 cup. Brown meat and onion. Drain off grease. Add Ragu sauce. Take half the macaroni and cheese and put it on the bottom of the baking dish. Pour meat mixture on top, then put rest of macaroni and cheese on top. Sprinkle Mozzarella cheese over top. Cover with foil. Bake 30 minutes at 350°.
Preheat oven to 375°. Cut a 1/2-inch slice from the top of each tomato. Carefully scoop out pulp. Chop pulp and set aside. Place tomato shells upside down to drain.
Combine first 3 ingredients and pour over the uncooked meat. Bake about 1 1/2 hours at 350°.
Combine sugar, water and salt and cook down until a rich brown color. Watch closely. Add 1 1/2 cups evaporated milk and cook and stir until sugar is dissolved. Combine cornstarch, cinnamon, remaining 1/2 cup evaporated milk and egg yolks (or Egg Beaters) and beat until well blended. Add raisins; cook and stir until thick and cornstarch is cooked (about 3 or 4 minutes). Pour into baked 9-inch pie shell and top with meringue that follows.
Mix everything together and put in a greased one-quart casserole dish. Bake at 350° for 30 minutes.
On medium speed in blender, blend cocoa, creamer, coffee and spices until well blended. Stir in sugar by hand. Use 3 to 4 well rounded teaspoonfuls to a cup of hot water.
Saute celery and onion in butter; add to other ingredients. Mix well. Heat and serve.
Mix all ingredients well. Shape into 2 logs or balls; roll into nuts and top with cherry. Wrap in Saran Wrap or aluminum foil. Refrigerate or freeze.
Cream cheese; add Accent and Worcestershire sauce. Blend in onions and beef. Mix well.
Brown meat and onion. Drain. Add tomatoes, seasonings and soup. Simmer about 5 minutes. Add rice. After mixture comes to a boil, simmer another few minutes. Place in lightly greased casserole dish. Place strips of cheese on top. Bake at 350° until cheese melts. Garnish with olives.
Cook together broccoli and onion for 5 minutes, then mix with cooked rice, soup and Cheez Whiz and bake at 350° for 1 hour.
Cream the butter and sugar until smooth, using an electric mixer. Add flour and baking soda which have been mixed together, 1/2 cup at a time. Add vanilla. Beat until smooth. Take 1 teaspoon of dough and form a small ball with it. Press your thumb in the center to form a small indentation. Fill this with raspberry jam. Bake at 350° on cookie sheet lined with foil and slightly greased with Crisco for 15 minutes or until bottom is golden brown.
Preheat oven to 350°. Melt butter in boiling water; stir in molasses. Combine dry cake mix and ginger in a large mixer bowl. Blend in molasses mixture. Add eggs and beat for 1 minute. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Dissolve jello in water and stir well. Add sugar and mochiko mixture to jello liquid and mix well. Add vanilla. Pour mixture into 12-inch microwave Bundt pan sprayed with Pam. Cover with plastic wrap. Microwave for 5 minutes on High. Remove plastic wrap and cool. Slice with plastic knife. Dip mochi in 1/2 cup potato starch. Shake off excess starch. Yield: 30 pieces.
Heat oven to 350°. Grease 8 x 8 x 2-inch dish. Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, butter and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top. Sprinkle with Parmesan cheese.
Mix well and shape into 2 small balls or one large ball. Roll cheese balls in remaining chopped dried beef. Place in refrigerator to chill.
Pour spaghetti sauce over cooked chicken in a baking dish. Sprinkle Parmesan cheese over it. Heat oven to 375° and bake 30 minutes. Sprinkle Mozzarella cheese on top and heat 5-10 minutes more. Serve with salad, vegetables and garlic bread for a great meal.
Remove casing from linguica and saute in olive oil. Add red bell pepper, onion, garlic and potatoes. Season with salt and pepper and saute mixture until translucent. Add chicken broth and heat to boiling. Add kale, bay leaves and parsley; return to boil. Lower heat and add beans and red pepper. Salt and pepper to taste and simmer for 2 hours.
Cook broccoli; drain well. Put in greased casserole. Heat soup and cream cheese until cheese is melted. Mix well. Pour over broccoli and mix. Heat in oven at 350° until hot and bubbly. Serves 8.
Top double scoops of vanilla ice cream with delicious Griffin's Waffle Syrup. Heated or straight out of the bottle it's a topping that's hard to beat for a quick delightful sundae. Make it even more enjoyable by sprinkling pecans over the top.
Mix all ingredients together thoroughly. Refrigerate mixture for about 30 minutes and it will shape into ball easier. Roll ball in chopped nuts and serve with crackers.
Stir salt and tapioca into boiling water very slowly. Use long handled wooden spoon, or it will sometimes pop on your hand. Cook until tapioca is almost transparent. Add brown sugar, finely cut figs and raisins. Cook a few more minutes, until fruit is tender. Add fruit juices and nuts; cook a minute or 2 longer. Cool and serve in sauce dishes with whipped cream or Cool Whip. This is a large recipe, but can be cut in half.
Mix altogether and beat at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350° for 45 minutes. Makes 2 loaves.
Mix all ingredients. Pour into unbaked pie shell. Sprinkle with cinnamon. Bake at 400° for 15 minutes. Reduce heat to 350° and bake about 30 minutes more.
Dissolve Jell-O in boiling water. Add lemon juice, rind and salt to dissolved Jell-O. Cool. When mixture begins to set, add cranberries, pineapple and nuts. Pour into individual molds or small ring mold. Chill until firm. Makes six servings.
Put cold water in a No. 12 washpot and the lye starts the water boiling. After it boils, a fire is lighted beneath the pot and the other ingredients are added. The process is called saponification. You keep stirring the ingredients to give the soap the right texture and smoothness. The rosin takes out the odor. Handle it very carefully because lye is dangerous to the eyes.
Peel, devein and wash shrimp. Melt butter in a 2 1/2-quart saucepan over medium heat. Add onion and green pepper. Saute until soft, about 6 minutes. Stir in garlic and smoked sausage; saute 5 minutes. Chop drained tomatoes; stir in and cook 2 minutes. With a fork, stir in rice to blend. Add shrimp and seasonings. Pour tomato liquid over all. Bring to a boil Do not stir. Cover and cook for 45 minutes over low heat. Serves 4.
Cream margarine and shortening until it is creamed very smooth; add sugar and cream. Then add eggs, one at a time. Add one cup flour with 1/2 cup milk. Add the third cup of flour last. Cream well. Add flavorings. Pour in a well greased tube pan. Also put flour in dust out all left in pan. Bake at 325° for 1 hour and 15 minutes.
Mix all together. Bake, uncovered, at 325° for 2 1/2 hours. Stir frequently.
Preheat oven to 350°. Grease 9 x 12-inch casserole baking dish. Mix all ingredients together and pour into baking dish. Top with onions (optional). Bake at 350° for 50-60 minutes, or until knife comes out clean, but still has a custard consistency.
Beat margarine and sugar together until creamy. Beat in salt and vanilla until smooth. Add eggs one at a time, beating well after each one. Add the flour a bit at a time and beat very, very, very well. Pour into a greased, floured tube pan or bread pan. Bake at 325° for 1 to 1 1/4 hours or until a straw or knife inserted in the center comes out clean. Makes 1 small cake.
Mix together. Pour on cake mixture and bake at 350° for 30 to 35 minutes.
Place chicken breasts in a large, heavy ovenware pot. Peel potatoes and slice 1/2 inch thick. Place on top of chicken. Peel onion and quarter it. Peel carrots; quarter lengthwise and cut into 2-inch lengths. Cut ends off green beans or separate frozen green beans. Place all vegetables in pot. Sprinkle with parsley. Season with pepper. Pour sherry over all. Cover tightly. Cook at 300° for 2 hours until vegetables are tender.
Cook broccoli until tender and drain well; set aside. Combine all ingredients except cracker crumbs. Put in greased 1-quart baking dish and sprinkle with cracker crumbs. Bake for 25 minutes at 375°.
Heat oven to 325°. Grease shortbread mold. If mold is very complex, a spray on vegetable oil is easier. Beat the butter and sugar together until well mixed and fluffy. Work in flour, cornstarch and salt with fork until mixture holds together and is smooth. Spread mixture in the mold and press firmly. Bake about 45 minutes until golden brown and still just slightly springy in the middle. Turn shortcake out onto a wire rack to cool.
Mix flour and baking soda. Combine butter, sugars and pudding. Mix in a large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oatmeal and raisins. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen cookies.
Brown ground beef; drain. Add soup (do not dilute), relish, ketchup and barbecue sauce. Simmer 10 minutes. Serve on buns.
Preheat oven to 375°. Beat butter and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by measuring tablespoonful onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for crisp cookie. Cool 1 minute, remove to rack, cool completely. Makes 5 dozen.
Combine flour and water in medium bowl and stir until it forms a paste. Stir in broth until mixture is smooth. Place bowl in microwave on Highest setting for 5 minutes, stirring mixture two times. Put into slow cooker or in saucepan on top of stove; add chicken or turkey and eggs. Simmer until all ingredients are blended. Add water if it gets too thick.
Flour chicken pieces. Brown in oil. Add onion . Mix garlic and mushrooms. Add to chicken. Mix soy sauce, catsup, white wine and mushroom juice. Pour over chicken and simmer 1 hour. Serve over rice. I've found that any more than 8 pieces of chicken require doubling the recipe.
Stir first 3 ingredients into 1 2/3 cups boiling water. Pour into baking dish and let stand.
Mix all ingredients. Cover and refrigerate 1 hour. Makes 1 1/2 cups.
Saute celery and onion in margarine. Cook potato in chicken broth. Add the corn and evaporated milk. Heat and season to taste. Serves 4 to 6.
Mix all dry ingredients, except M&M's. Melt almond bark on 1/2 power in microwave until melted. Coat cereal mixture. Add M&M's last. Continue to coat (might have to mix with hands). Spread out on wax paper until cool, then break apart. Store in airtight container.
Mix soup and wine and pour over chicken cutlet. Place a slice of Swiss cheese over each cutlet. Bake in the oven at 350° for 30 minutes. Spoon extra gravy over noodles.
Soak beans overnight; rinse. Add water to cover and cook over low heat for 1 1/2 hours. In soup kettle, saute celery and onions with butter until tender. Blend in flour and parsley and cook 1 minute. Slowly stir in beans and liquid. Add fried meat grease, scallions, bay leaf, salt and pepper. Simmer 4 hours on low heat; remove bay leaf and any bones. Puree beans in blender. Add pureed beans back to broth with wine; bring to boil. Remove from heat and serve.
Dump pineapple and cherry filling in the bottom of 9 x 13-inch pan. Over this, dump cake mix evenly. Spread nuts over top. Melt butter and pour evenly over cake mix. Bake at 350° for 30 to 35 minutes.
Stir sugar and flour together. Add milk and egg yolks and heat. Melt butter in skillet and add coconut. Brown coconut and add to hot mixture when mixture thickens. Add flavoring and pour in pie shell. Beat egg whites and brown.
Sprinkle chopped celery into roasting pan. Arrange pork chops on top of celery. Spread brown mustard on top of chops. Sprinkle with garlic. Pour tomato sauce over chops. Bake in oven at 350° until tender.
Remove stems from apples. Then insert a wooden stick. Put the butter and the water in bowl. Boil until butter melts, then heat the caramels until smooth. Remove from heat. Keep caramel mixture over hot water. Dip apples in caramel and then dip in nuts, then set for storage.