HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Combine first 6 ingredients. Mix well. Add apples and stir to mix. Pour into pie crust. Roll out dough to fit top. Cut slits. Seal and flute edges. Bake 50 minutes until golden and apples are tender.
Heat oven to 350°. In large bowl, combine all ingredients; mix well. Press meat mixture in ungreased 8 x 4-inch pan. Bake at 350° for 65 to 70 minutes or until meat is well browned and firm. Makes 8 servings.
Boil sugar, syrup and water together until hard ball forms in water. Add peanuts. Cook until they pop and syrup turns amber. Remove from fire. Add soda, beat and pour on buttered cookie sheet.
Combine sweet potatoes, butter, egg yolks, brown sugar and 1/4 cup granulated sugar, salt, flavor and spices. Stir in milk and mix well. Beat egg whites, at room temperature, at high speed of electric mixer for about 1 minute. Gradually add 1/4 cup sugar, a little at a time, until whites form stiff peaks. Fold egg whites into sweet potato mixture. Pour into pastry shell (unbaked). Bake at 410° for 10 minutes. Reduce heat to 350° and bake for an additional 45 minutes or until set.
Cook squash until tender. Drain; reserve 1 1/2 cups liquid. Season with salt and pepper. Mash. Combine reserved liquid and remaining ingredients except 1/2 cup stuffing mix. Stir in squash. Top with reserved stuffing. Bake at 350° for 30 minutes.
Drain canned fruit; combine with apples and grapes. In separate bowl, mix softened cream cheese, sugar and sour cream. Pour over fruit. Add pecans and marshmallows; mix well. Refrigerate.
Drain juice from pears. Save juice and bring it to a boil. Add to Jell-O, stir well. Chill until partially set. With mixer, beat pears and cream cheese until well blended. Add partially set Jell-O and pecans to cheese and pear mixture. Stir well. Fold in Cool Whip. Chill for several hours.
Combine broth with salt to taste in 3 to 4-quart saucepan, over medium-high heat. Add potatoes, celery and leeks. Reduce heat to medium, cover and cook until vegetables are tender, about 20 minutes. Puree vegetables in batches with some liquid in processor or blender. Return puree to saucepan, blending well. Place over medium heat. Add butter, stirring until melted. Ladle into bowls. Top each with sour cream and chives. Serve immediately.
Heat oven to 350°. Spray baking dish (13-inch) with oil cooking spray. Boil chicken breasts until done. Remove from water to cool; shred chicken. Add can of diced tomatoes (drained), green chilies (drained) and green onions to chicken. Put 2 tablespoons of chicken mixture in tortilla and roll. Place rolled tortilla, seam down, in baking dish. Pour green enchilada sauce over rolled tortillas. Sprinkle with cheese. Bake until heated through and cheese has melted. Serve with rice.
Preheat oven to 375°. Lightly spray 8-inch pan. Separate dough into 8 rolls. Cut each roll into quarters.
Preheat oven to 475°. Peel, core and very thinly slice apples. Melt 2 tablespoons butter over medium-low heat in a small frypan. Saute apples until just tender, about 3 minutes. Keep warm while preparing batter. Place a 9 or 10-inch cast-iron or ovenproof pan in oven to heat for at least 5 minutes. The pan has to be very hot.
Steam broccoli until slightly tender, but still crisp. Set aside. In a small saucepan combine oil, soy sauce, sugar and vinegar, stirring constantly. Cook over medium heat until sugar is dissolved. Place broccoli in a serving bowl. Drizzle with sauce mixture and sprinkle with sesame seeds.
Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp. Turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.
Combine all ingredients. Store in airtight container. Use in omelets and to season fish, vegetables or chicken. Makes 1/4 cup.
Mix all ingredients. Place in casserole dish and top with remaining tube of Ritz crackers. Drizzle with butter and heat in oven thoroughly. May be halved.
Boil noodles with salt until tender; drain. Combine noodles, tuna, mayonnaise and vegetables in a large casserole dish. In saucepan, blend soup and milk, adding cheese slowly to make nice thick sauce. Add to tuna mixture, stirring until completely mixed. Bake in hot oven at 425° for about 20 minutes or until bubbling. (This is very high in calories, but very tasty!)
Dip catfish in combined milk and egg. Combine cheese, flour and seasoning. Cover fillets with cheese mixture. Spray baking dish. Pour margarine over catfish and bake until golden brown at 350°.
In a small saucepan, heat milk to simmer; add chocolate. Stir until melted. Stir milk mixture into mashed potatoes. Cool.
Mix jello and pineapple, then add Cool Whip, then orange mandarins. Chill and eat.
Mix all ingredients together and bake at 400° for 10 minutes. Crumble potato chips on top.
Combine sugar and cocoa in a 2-quart glass measuring pitcher. Stir in milk and add butter. Cook uncovered in microwave oven 4 minutes at High; or until mixture comes to a boil. Stir well. Continue cooking 1 minute on High.
Mix basic cornbread dry ingredients according to recipe. Add cheese, jalapenos and onions to dry ingredients. Mix well. Add wet ingredients. Stir well. Mixture will be thick and chunky. Bake at 425° for 15 minutes.
Arrange apples in greased shallow 1 1/2-quart baking dish. In small saucepan mix brown sugar, 1/4 cup of the flour, the spices and 1/4 teaspoon of the salt. Stir in water. Place over low heat. Cook, stirring until thickened. Stir in a tablespoon of the butter and lemon juice. Pour over apples. Mix remaining flour, salt and baking powder. Cut in seasonings and butter until particles are like corn meal. With fork, stir in enough milk to make soft dough. Spoon onto apples, making 8 biscuits. Bake at 375° for 40 minutes or until biscuits are browned and apples are tender. Serve warm or cool with any desired topping or sprinkle with brown sugar.
Combine the first 3 ingredients and let stand 2 hours. Make a syrup of the remaining ingredients. Boil until dissolved, then cool. Drain cucumbers and pour syrup over; mix well. Pack in containers and freeze.
Melt margarine and oil in baking pan. Cool slightly. In a paper bag, shake chicken in seasoned flour until coated. Roll pieces in oil in baking pan and arrange so they do not touch. Sprinkle with lemon juice and half the sesame seed. Bake at 375° for 30 minutes or until lightly browned. Turn chicken; sprinkle with remaining sesame seed and minced onion. Cook for 30 minutes, basting occasionally, until done. Serves 6. Per Serving: 310 calories. Exchanges: 3 lean meat; 2 fat.
Spread corn in ungreased shallow 1 1/2-quart baking dish. Brown ground beef. Drain off excess fat. Add flour and cook 1 minute. Stir in tomato sauce, garlic salt and cinnamon. Pour over corn in dish. Bake at 350° for 15 minutes.
Shred lettuce and chop tomatoes. Can use other favorite salad ingredients of your choice. Brown ground beef with onion; drain meat and let cool slightly. Toss all ingredients together just before serving. (Fritos will be soggy after a short time.)
Cream the butter, Crisco and sugar. Add eggs one at a time. Mix salt, cocoa, baking powder and flour together. Add vanilla to milk. Add half of the flour mixture and half of the milk, then the other half of each; mix well. Bake at 325° for 1 1/2 hours.
Make jello. Add ingredients. Mix together and put in a large mold. Great for Thanksgiving.
To serve at room temperature, combine ingredients in a large bowl and serve. To serve hot, combine salsa, beans and corn in a large skillet. Heat through. Toss with hot bows and serve.
Dissolve jello with boiling water. Add pineapple and bring to boil. Add marshmallows and stir until melted. Cool! Add cottage cheese, cream and nuts. Mix well and put in refrigerator until set.
In a large quart pan, combine onions, garlic and one cup of broth. Bring to a boil over high heat, uncovered, stirring occasionally, until liquid and vegetables start to brown, about 10 minutes. To deglaze, add 3 tablespoons water and stir to loosen browned bits. Cook until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step about 3 times more or until mixture is richly browned. Cut up sausage in quarter slices and stir in adding 1/2 cup more water. Cook, stirring gently, until liquid evaporates and meat begins to brown, about 10 minutes. Add remaining 4 cups of broth, stir to loosen browned bits. Cut up tomatoes and then add with liquid to pot. Add wine, basil, sugar, bell pepper, zucchini and pasta. Bring to a boil over high heat. Reduce heat, cover and simmer until pasta is tender to bite, about 15 minutes. Put into serving bowl, sprinkle with parsley and season to taste with salt and pepper.
In a small mixing bowl, mix together deviled ham, bread crumbs, sage and scallions. Roll into 12 even size balls (about 1 teaspoon to 1 1/2 teaspoons each). In a medium mixing bowl, stir together the flour and salt. Make a well in center and break egg into it. Gradually beat in the milk, keeping smooth. Batter will be thin. Put 1/4 teaspoon oil in each of 12 muffin pan cups (1/3 cup capacity). Then add a ball of deviled ham mixture to each. Bake in a preheated 425° oven for 2 minutes. Remove from oven and pour some batter over each ball. Bake in 425° oven until browned and somewhat puffed, about 25 minutes. Serve hot.
Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel and mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top. Cover and refrigerate overnight, turning occasionally (liquid will be absorbed). Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned. Cut bread diagonally. Arrange on platter and sprinkle with powdered sugar. Serve immediately. Pass butter and maple syrup.
Bring pineapple in juice to boil, remove from heat and dissolve jello in hot pineapple and mix well. Add buttermilk and place in refrigerator to congeal. If large salad is desired, double this recipe. Bananas may be added. Also low fat whipped cream.
*If you do not have Ritz crackers, you can use cornbread or toast.
Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Place broccoli in shallow buttered baking dish. Blend soup and milk. Pour over broccoli and top with crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Blend oleo, sugar, molasses, water and vinegar. Add dry ingredients. Press dough into a greased 9 x 15-inch pan. Bake at 350° for about 25 minutes, until it has puffed up and fallen back down. Cool and cut into bars. They're chewy, don't crumble and keep their flavor, probably because there's no egg.
Preheat oven to 375°. Oil 8-inch square pan. Place apple slices in pan. Mix remaining ingredients and sprinkle over apples. Bake 30 minutes or until apples are tender. Serve plain or add yogurt or ice cream or whipped cream.
Mix sugar, salt and cocoa. Add eggs and beat. Add milk, vanilla and oleo. Add coconut and nuts. Pour into 2 unbaked pie shells. Bake at 350° for 40 minutes.
Combine squash and butter; mix well. Add sugar or honey, milk, salt and other spices; mix thoroughly. Add eggs and vanilla; mix well. Pour into a 1/2-quart casserole. Bake at 325° for 1 hour and 15 minutes or until set. Makes 6 to 8 servings.
Mix all ingredients but margarine and place in an unbaked pie crust. Drop margarine on top. Put top crust on and bake 40 to 50 minutes at 350° to 400°.
Saute onions in margarine in 1 1/2-quart pan on stove. Use a whisk and stir in flour; makes a paste. Add broth and milk and stir over medium heat until thickened. Add ham. Pour into buttered baking dish. Mix dough and roll out 1/2-inch thick. Cut and arrange on top of ham mixture. Bake at 425° for 20 minutes or until brown.
Mix all the ingredients together and put in casserole dish. Top with browned bread crumbs. Bake at 300° for 1 hour.
Cook (boil) squash and onions for 5 minutes. Combine soup and sour cream; fold into squash and onion mixture. Prepare Stove Top stuffing as for dry. Spread 1/2 Stove Top on bottom of a 9 x 9 or 12 x 7-inch pan. Pour squash mixture on top of stuffing; then sprinkle rest of stuffing on top. Bake in a 350° oven for 25 to 30 minutes.
Crush 1 stack crackers. Mix with 1 stick melted margarine. Press in bottom of 9 x 13-inch pan. Spread chicken over crumbs. Combine chicken broth, soup and sour cream in a bowl. Pour over chicken. Top with layer of other stack crushed crackers. Melt other stick of margarine. Pour on top layer of crackers. Sprinkle with Parmesan cheese. Bake for 1 hour at 350°. Cover pan with foil for the first 15 minutes.
Fry meat and onion in butter; add peppers and celery. Cook until tender. Then add tomatoes. Boil noodles according to instructions on package. Drain and add to mixture. Put in a baking dish; dot with butter. Add salt and pepper to taste. Place in a 350° oven for 1/2 hour.
Heat oven to 350°. Spread undiluted soup over bottom of 4 to 5-quart rectangular baking dish. Add chicken and turn to coat. Sprinkle with thyme. Add sweet potato chunks, cover and bake 50 minutes. Stir in peas, cover and bake 10 more minutes or until chicken is done.
Mix together like making pie crust the butter, powdered sugar and flour. Press mixture lightly into a 9 x 13-inch baking pan. Bake in 350° oven 12 to 15 minutes.
Mix first 4 ingredients until creamy. Add next 2 ingredients. Mix well. Add eggs one at a time. Blend well after each addition (the more you beat the better it is). Bake in a greased and floured spring-form pan. Place pan in another pan with 1-inch or more of water. Don't let water evaporate. Bake at 350° for 1 3/4 to 2 hours. Serve cold; don't release spring-form pan until ready to eat. This cake freezes very well. Yum-yum!
Measure flour; add baking powder, soda and salt; sift again. Add chopped nuts; mix well and set aside. Melt butter or other shortening in saucepan; remove from heat. Add brown sugar and mix well. (If vegetable shortening is used, add 1 tablespoon hot water; cool.) Add slightly beaten egg and vanilla. Then add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9 x 9 x 2-inch pan. Sprinkle 1/2 package Baker's semi-sweet chocolate chips over top. Bake in moderate oven (350°) for 20 to 25 minutes. Do not overbake. Cool in pan and then cut into bars.
Place first 3 ingredients above in a 2-quart microwavable container. Cook in microwave on High for 4 minutes. Take out and stir. Place back in microwave for 4 minutes. Take out and add butter and vanilla. Place back in microwave for 2 minutes. Remove and add baking soda and swish. Pour on greased cookie sheet and let cool. Break up into pieces.
Mix and drop small amounts from teaspoon onto greased cookie sheets. Dip fork in beaten egg and press down on cookie. Sprinkle with sugar, cinnamon and nuts. Bake at 375° for 8 to 10 minutes.
Mix Jell-O and water. Refrigerate until consistency of unbeaten egg whites. Add ground fruits, nuts and pineapple. Pour into a lightly greased 10-cup mold. Chill until firm or overnight. Unmold on lettuce leaves. Fill center with mayonnaise. Garnish with orange slices, if desired.
Cut livers in half. Leave mushrooms whole. Brown in margarine or butter. Add garlic, parsley and pepper. Cook 2 to 3 minutes. Add wine and cook on low in skillet, about 5 minutes, or until livers are no longer red inside. Transfer to chafing dish to keep warm. Whole small button mushrooms can be used instead of straw.
Cook onion and butter or margarine in large frypan 10 minutes. Add chili, corn and tomatoes; mix until well-blended. Pour into 12 x 8-inch baking dish. Prepare corn muffin mix according to box directions. Stir cheese into dough. Spoon dough around edge of baking dish. Bake at 350° for 30 minutes. Serves 8.
Cream margarine and sugars. Mix in eggs and vanilla. Add flour, salt and soda. Fold in cream mixture. Stir in oats. Roll in small balls and place on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Yields 6 dozen.
Mix sugar, milk, syrup and salt in iron skillet and cook until it reaches soft-ball stage. Remove from heat. Add butter, vanilla and walnut pieces. Beat constantly until it begins to get thick. Pour at once on a buttered platter and mark into squares.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits. (These taste just like the ones they serve at "Red Lobster.")
Mix together sugar, syrup and cream. Bring to a boil. Let boil to the soft ball stage. Let cool some. Then beat and add pecans. Beat until it begins to lose its gloss. Pour into individual pralines on waxed paper. Let cool and then eat.
Heat margarine, cocoa and milk over low heat. Do not boil. Remove from heat; stir in sugar and vanilla. Mix until smooth.
In a 3-quart stainless steel or enamel saucepan, stir together the apricots and water. Let stand 10 minutes. Cover and bring to a boil over medium heat and boil gently 10 minutes. Remove from heat. Stir in sugar until dissolved. Stir in vodka, corn syrup and brandy until well blended. Cool to room temperature, stirring occasionally. Pour fruit and liquid into large, glass container; loosely cover. Let stand at room temperature at least a week. Drain liquid from apricots; reserve. In a strainer, place over a bowl, put apricots one layer at a time. Gently press with back of spoon to extract as much liquid as possible. Reserve apricots. Mix reserved liquid and apricot nectar; strain through four layers of damp cotton cheesecloth. Store in tightly covered glass container in refrigerator. Makes about 6 cups. To make brandied apricots, heat and serve the reserved apricots as a garnish for meats and poultry. Makes about 1 1/2 cups.
Preheat oven to 350 degrees. Coat 2 1/2 quart casserole dish with nonstick cooking spray. In large skillet, brown ground beef. Remove from heat. Drain any excess liquid. Add onion, garlic powder, taco seasoning and tomato sauce. Mix well. In medium bowl, combine sour cream and cottage cheese. Place half the crushed chips in bottom of prepared casserole dish. Add enough meat mixture to cover chips, then cover meat with half the sour cream mixture and sprinkle with half the shredded cheese. Repeat layers. Bake in preheated oven 30 to 35 minutes until cheese melts and casserole is heated through.
Shred cabbage and place in large bowl. Combine vinegar, oil, salt and pepper. Add to cabbage mix. Place in refrigerator and allow to marinate 1 hour before serving. Serves 4.
Grease a 1-quart casserole. Beat sugar and eggs. Add milk, mixing well. Add corn and bread crumbs, mixing well. Add nutmeg, mixing well. Pour into casserole. Sprinkle with nutmeg; dot with butter. Bake in a 350° oven for 1 hour.
Mix first 3 ingredients in saucepan. Bring to a boil and set aside. Combine flour, sugar, salt, soda and nuts. Mix with cocoa mixture, stirring well. In a separate bowl, mix eggs and sour cream until smooth. Add to flour mixture. Bake in a large, well-greased sheet pan for 20 minutes at 350°. Cool. Punch holes in cake with a toothpick and pour icing over cake.
Mix all ingredients together. Put in refrigerator. May need to add more dressing, the cheese soaks it up.
Mix pineapple juice, lemon juice and water. Bring liquids to boil and add Jell-O and cool. Break up cranberries and add them and nuts to mixture. Mix well. Add celery and pineapple. Refrigerate to congeal.
Cook frozen spinach as directed. Drain. Squeeze spinach by hand to remove all moisture. This takes a long time. Mix all ingredients thoroughly with hands. Refrigerate about 3 hours or overnight. Roll into balls, using rounded teaspoonful per ball. Leave plain or at this point, you may roll balls in a bowl filled with about 2 cups grated Parmesan cheese. Place on cookie sheets and bake for 20 minutes or until lightly browned. This bakes LOTS of spinach balls but never fear, they will quickly disappear. Your guests will love them!
Place beef bones in large pot with water to cover. Let them boil with some of the same seasoning until tender. Remove meat from bones. Put meat in pot with stock from meat, about 2 cups of more. Add the cabbage and more seasoning, if needed. Cook 3 or 4 minutes. Very good with hot water cornbread with jalapeno peppers.
Drain peaches and save 1/3 cup syrup. Place peaches in buttered baking dish. Sprinkle with 4 tablespoons sugar and orange rind. Heat in oven while preparing batter. Sift flour once; measure. Add salt and baking powder and sift again. Work in margarine. Add beaten egg and peach syrup.
Grate or dice fine; add to 1 can chicken broth. Season to taste. Add water to cover and cook until done. Add 1 stick of butter and let melt. Add 1/2 pint whipping cream and 1 pint half and half cream. Heat and serve (very velvety smooth).
Using a fork, blend together the food coloring and instant cocoa. Cream butter and sugar until light. Add eggs, one at a time and beat well. Stir in coloring mixture. Beat in buttermilk. Add flour and salt, which have been sifted together. Stir in (do not beat) vinegar, then vanilla. Fold in soda. Pour into 2 waxed paper lined 8-inch cake pans, which have been greased on the bottoms only. Bake in 350° oven for 30 minutes or until cake tests done. Can use 9 x 13-inch pan.
Brown meat and cook noodles until soft. Add cottage cheese and spaghetti to meat. Place 5 noodles on bottom of 9 x 13-inch pan. Spread half of sauce mix over noodles and top with 6 slices of cheese. Add remaining noodles, another layer of sauce and top with cheese. Cook at 375° for 45 minutes or until cheese starts to brown.
Cook first 3 ingredients in microwave for 2 to 3 minutes. Chunk Velveeta and add. Microwave until cheese melted.
Beat egg, add sugar and beat until thick and light yellow in color. Stir in milk. Add enough clean snow (gathered from tops of cars or low roofs, etc.) to thicken. Add flavorings. Serve at once.
Mix all ingredients together, except 1 cup of pecans. Make into a ball and roll in 1 cup of pecans. Refrigerate overnight. Serve at room temperature.
Beat eggs in a 4-cup glass measuring cup. When smooth, add other ingredients with a wooden spoon. Cook 8 to 10 minutes on low, stirring every 2 minutes.
Cut up chicken into strips, chop onion and place in a 9 inch by 11 inch pan. Pour water over, cover with foil and bake at 400° for 30 minutes. Remove from oven add butter rice and cream of chicken soup, bake an additional 30 minutes. Cool for a few minutes before serving.
Bring to a boil (4 minutes on High in microwave) the sugar and corn syrup. Stir until melted, then add peanut butter. Stir until melted. Add with difficulty Rice Krispies. Press lightly into a greased 9 x 13-inch pan. Melt in a glass bowl on High in microwave for 2 minutes the peanut butter chips and chocolate chips. Pour over Rice Krispies mixture and spread.
Cook beans in salt pork and salted water for approximately 45 minutes. Add all ingredients except sausage. Cook 1 hour; add sausage and cook 45 minutes or longer. This is a hot receipt.
Dissolve jello in boiling water. Let stand in refrigerator until "half set," then whip. Add pineapple; fold in whipped cream. Refrigerate until firm.
Preheat oven to 375°. Grease 2 baking sheets. Sift first 4 ingredients into large bowl. Cut shortening in with pastry blender until size of peas. Stir in eggs and one tablespoon milk at a time to make a soft dough. Mix thoroughly. Break into small pieces, roll between palms to form rolls about 1 1/2-inch long. Flatten slightly, roll in sesame seed. Place on cookie sheet about 3/4-inch apart. Bake 12 to 15 minutes or until lightly brown. Cool on rack.
Brown ground beef and drain off fat.	Chop/dice green pepper, tomato and onion. Tear lettuce into bite-size pieces and place in large bowl. Add diced veggies, ground beef and Catalina dressing.	Crush Doritos and add to mixture. Blend well and serve.