HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle apples with a small amount of sugar. Mix flour, baking powder, egg, sugar and salt until crumbly. Sprinkle over apples. Sprinkle top with cinnamon and sugar. Pour melted butter over top. Bake at 350° for 30 to 40 minutes. Serve warm.
Throw together, mix and pour onto ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Ice when cool.
Preheat oven to moderate or 375°. Have all ingredients at room temperature. Sift together the flour and 3/4 cup of sugar four times. Place egg whites and salt in large bowl of electric mixer. Move bowl control so beater nearly touches side of bowl all during beating; move bowl control back and forth frequently. Beat at speed 7 to a coarse foam, about 30 seconds. Sprinkle cream of tartar and extract over surface of egg whites. Beat at speed 7 for 1 minute, until whites slightly peak and are very moist and slightly foamy. Beating at speed 7, add 1 cup of sugar in 2 tablespoon portions, and beat until mixture holds peaks, but tip of peak falls over, about 1 1/4 minutes. Stop mixer; scrape sides of bowl and beater. Fold at speed 1 for 1/2 minute. Pour batter into an ungreased 10-inch tube pan. Bake about 30 minutes. Remove from oven, invert and allow to cool completely before removing from pan.
Cook broccoli until tender and drain. Beat eggs and cheese together. Add cornbread mix, margarine, onion and broccoli. Bake at 400° for about 25 minutes until lightly brown.
Mix cooked chicken, Veg-All and soup together. Salt and pepper to taste. Place one pie crust on bottom of pie plate. Pour chicken mixture over pie crust. Put 2nd pie crust on top. Pinch together pie crust on sides. Poke with fork (4 times). Bake at 350° for 1 hour.
Combine all ingredients except sliced hard-boiled eggs. Sprinkle sugar and hard-boiled egg slices on top. Let sit 24 hours in refrigerator and serve.
Combine first 6 ingredients. Beat until smooth, using food processor or electric mixer. Spread evenly on a 12-inch plate (pizza plate). Spread chili sauce evenly over cheese, leaving 3/4-inch margin. Sprinkle crabmeat over chili sauce. Garnish with parsley. Serve with crackers. Makes 3 1/2 cups.
Beat eggs; add sugar. Beat until mixture is light and fluffy. Add sifted dry ingredients. Add oil and vanilla. Fold in apples or rhubarb. Turn into 9 x 13-inch pan (greased). Bake at 350° for 40 to 45 minutes. Cut into squares. (These freeze well.)
Mix all ingredients; pour into greased 9-inch pie plate. Pie makes its own pie crust. Bake for 50 minutes at 350°.
With a mixer, beat the eggs. Add sugar, oil and zucchini. Sift the dry ingredients and add. Mix well. Add vanilla and nuts. Pour into 2 oiled and floured 5 x 9-inch loaf pans. Bake 1 hour at 350°. Remove from pans and cool. These freeze well.
Cook all ingredients until softened. Blend in blender until smooth. Add vanilla and cinnamon. Mix well.
Beat ingredients 2 minutes at high speed. Place cones in muffin pan and fill 1/2 full. Bake 20 minutes at 350°. Cool and ice with icing. Makes 36. Enjoy!
Combine the wine, corn oil, garlic powder, parsley, pepper and Tabasco sauce. Pour over fish in oven pan. Top with the olives, mushrooms and pimientos. Let stand in refrigerator for 1 to 2 hours. Bake fish at 350° for 45 minutes, less if thin pieces, or until fish flakes with fork.
Peel baking potatoes. Cut each to 6 slices. Dry. Coat in 1/4 cup melted butter in a 2-quart baking dish. Add salt and pepper. Bake, covered, in a single layer, for 20 minutes. Uncover, baste with other 1/4 cup of butter and bake 30 minutes. Serves 6.
Melt butter over low heat. Add flour to make a paste. Add salt and milk stirring constantly until thick. Remove from heat. Add cheese. Pour over cooked macaroni in buttered dish. Bake at 350° for 15 to 20 minutes.
In a two-quart saucepan, boil raisins in water for ten minutes. Remove from heat. Add margarine, stirring to melt. Add molasses, followed by all unsifted dry ingredients. Mix to blend well. Pour into a 9 x 9-inch greased and floured pan. Bake 30 minutes at 350°. Decorate with a white frosting for dessert. Sprinkle with confectioners sugar for a snack, or leave plain for breakfast.
Begin with a 10 to 12 gallon black iron pot with lid. Add 1/2 gallon of water to pot. Place cooked and deboned chicken plus broth into pot. Heat to boiling. Remove heat from under pot and let mixture cool. Add butter, salt, black and red pepper and milk. Mix well. Prepare thickening by measuring 1 pint flour and placing in quart jar. Add enough water to fill jar. Attach lid and shake vigorously until all flour is dissolved and there are no lumps. Add thickening mixture to cooled stew. Mix well and reheat stew until it just begins to boil. Remove from heat and enjoy. Serves 50 to 75.
Combine all ingredients except bacon grease; stir to blend. Melt grease in a large frying pan. Add corn mixture and simmer on low heat for about 40 minutes.
Cook (except vanilla) until 243°. Add vanilla and nuts, if desired. Pour into well-greased glass (if possible) dish to cool. Cut in pieces and wrap individually.
Mix all of ingredients together (except pretzels). Place pretzels in bowl or long dish. Pour rest of ingredients over pretzels and mix well. Microwave for 2 minutes; stir. Microwave for 2 minutes more.
Mix cream cheese, Ranch dressing and green onions. Spread on tortillas, then remaining ingredients. Roll each tortilla tightly. Chill 2 hours. Cut into slices. Makes 3 dozen.
In a large skillet, combine milk, sugar and margarine. Stir on medium heat. Do not allow to come to boil until all sugar is dissolved. Bring to boiling and boil 5 minutes. Remove from heat; stir in marshmallows, peanut butter and vanilla; stir until marshmallows have melted and mixture is well blended. Spread in a buttered 8-inch square pan. Cool; cut into squares.
Saute onion and garlic in small amount of oil until soft. Brown ground beef, breaking up fine as it cooks. Mix the spaghetti sauce mix according to directions and add 1 cup to meat mixture, saving remainder in freezer until next time! Add remainder of ingredients, mixing well, and simmer, covered, for several hours, stirring frequently. If sauce gets too thick, add a little hot water or more tomato sauce. When using as spaghetti sauce, serve with Parmesan cheese.
Place chicken breasts between wax paper and beat with meat mallet until 1/4-inch thick. Melt margarine in small bowl in microwave for 45 seconds. Mix bread crumbs, Parmesan cheese, garlic salt, paprika and tarragon in a separate bowl and set aside. Place cheese and ham on top of chicken breasts and roll up, securing chicken with wooden toothpick. Dip in margarine and roll in bread crumb mixture. Place chicken breasts, seam side down, in 2-quart baking dish. Cook for 8 to 10 minutes on High, turning dish half turn after first 4 minutes.
In blender container, combine strawberries and pineapple; blend until smooth. In pitcher, combine strawberry puree, pineapple juice and cream of coconut. Just before serving, add club soda. Scoop sherbet into glasses; pour in juice mixture.
Mix beef, dry soup mix, ginger ale and cream of mushroom soup together. Bake in Dutch oven or large covered casserole dish at 300° for 2 1/2 hours or until beef is very tender. Serve over noodles or rice.
Preheat oven to 350°. Grease bottoms only of two 8 x 4 x 2-inch loaf pans; set aside.
Make cornbread according to package directions. Let cool (overnight if possible). Crumble cornbread and toast into large mixing bowl. Add onion, celery and poultry seasoning. Mix well. Add hot broth until mixture is a very mushy consistency. Stir in eggs, salt and pepper. Transfer to a large roasting pan and cook at 350° until firm and browned on top. Serves a large group.
Dissolve Jell-O in 2 cups boiling water. Let cool. When cool, beat mixture until frothy. Fold in mayonnaise, celery, nuts, tuna, chopped eggs and onion. Fold in whipped cream and pour into glass dish. Refrigerate. Garnish with sliced black olives on top.
Combine broccoli, egg, mayonnaise, and cream of mushroom soup. Put into a baking dish sprayed with Pam and top with the cheese and then the crackers. Bake at 350° for 45 minutes. Note: If the recipe is doubled, add 15 minutes to the baking time and use three (3) pkgs. of frozen broccoli.
Wash the fish under cold running water. Pat dry. Rub a little flour onto fish skin surfaces.
Cook and drain broccoli. Cube bread. Grate Cheddar cheese. Preheat oven to 350°. Spray a 2-quart casserole with nonstick cooking spray. In casserole, evenly layer broccoli, bread, 1/2 of the cheese and onion. Evenly sprinkle remainder of cheese on top. Whisk remaining ingredients and pour over top of the casserole. Bake for 40 minutes or until custard is slightly puffed and let cool for 5 minutes before serving.
Mix all ingredients together and bake at 350° for 1 hour or until center is no longer pink.
In a large skillet, fry bacon until crisp. Remove and set aside. Drain all but 2 to 3 Tbsp. of drippings. Cook onions until tender. Stir in flour; blend well. Add vinegar and water, cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon. Gently stir in bacon and pototoes. Heat thoroughly, stirring lightly to coat potato slices. Serve warm.
Brown roast in hot skillet. Place roast in crock-pot. Sprinkle dressing and soup mixes over meat. Pour beer or broth over meat. Cover and cook on low 8 to 10 hours. Remove meat from cooker and shred. If thicker gravy is desired, stir cornstarch into water until all lumps are gone. Return shredded meat to pot. Cover and cook on high another 15 to 30 minutes.
Combine all ingredients in a 2-quart casserole, ungreased, and bake at 375° for 30 to 35 minutes. Serves 6.
Cream bananas to liquid state. Mix together flour, soda and salt. Chop pecans. Blend margarine with sugar. Beat in 2 eggs and blend well. Add flour mixture and mix well until no flour appears. Add bananas and blend. Add pecans and mix well. Turn into a greased tube pan. Cook in a 350° oven 35 to 45 minutes (or until cake tester comes out clean).
Sprinkle gelatin on cold water to soften. Add to boiling V-8 juice; cool. When cool, add celery. Pour into mold or individual molds and refrigerate until stiff.
Cook both the rice and the broccoli according to package directions. Combine the cooked rice and broccoli with the Cheez Whiz, butter, water chestnuts, soup and pimento; mix well. Pour into a 3-quart (or 2 smaller) greased casserole dish. Bake at 350° for 25 to 30 minutes. Remove and cover the top with grated cheese. Place back into the oven until cheese is melted. Sprinkle with paprika.
Combine peanut butter and dry milk powder in mixing bowl. Stir until thoroughly blended. Stir in, one at a time, honey, cocoa, vanilla, nuts, raisins, dates and coconut. Clean hands work well for this. Put mixture on waxed paper and roll into the shape of a fat snake. Pull or cut off pieces; they're ready to eat. Wrap snake in wax paper and store in refrigerator.
Layer crust and peaches, ending with crust. Bake in oven at 350° until browned.
Combine all ingredients. Spread on baked cake. Put under broiler until bubbly and light brown.
Mix ingredients by hand. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Saute chopped onion in butter. Add water and chicken bouillon; bring to a boil. Add fine egg noodles. Cook for 30 minutes. Add broccoli and cook 4 minutes. Add milk and cheese. Bring to a boil and simmer. Add pepper to taste.
Combine the milk and sugar in a heavy saucepan and boil for 4 minutes. Add the remaining ingredients and stir until well blended. Pour into a greased pan and chill. Cut into squares.
Bring all ingredients, except chow mein noodles, to a boil, stirring all the time. Put in casserole dish. Bake 1 1/2 hours at 350° for 15 minutes before you take it out of the oven. Add chow mein noodles.
Mix dry ingredients; add oil and pineapple with juice. Add eggs one at a time. Add vanilla and blend. Don't beat. Bake in 350° oven for 1 hour and 20 minutes in a tube pan. Let cool before removing.
Put all except ice cubes into blender. Cover. Process at "liquify". With motor running, remove feeder cap. Add cubes one at a time. Continue to process until smooth. Makes 2 servings, 285 calories each serving.
Spread peanut butter and jelly on bread. Sprinkle on chocolate chips. Shake on colored sprinkles. Add a layer of mini marshmallows. Put cover bread on top to make sandwich. Enjoy your dessert while you eat your sandwich.
Brown zucchini and onion in skillet. Put in baking dish. Add tomato sauce, salt, pepper and pats of butter. Sprinkle Parmesan cheese on top. Bake at 350° until brown, about 1 hour.
Mix together and press into 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes. While hot, spread with chocolate chips and nuts.
Preheat oven to 425°. In a large mixing bowl, combine all ingredients; mix well. Bake for 15 minutes and reduce oven temperature to 350°. Continue baking for 35 or 40 minutes, or until knife inserted near the edge comes out clean.
Fruits should be cut. Mix all ingredients together and refrigerate for a few hours or overnight. Drop onto ungreased cookie sheet. Bake for 15 minutes at 325°. Makes 14 dozen cookies.
Brown meat; drain. Heat onion and pepper in skillet with 1 teaspoon butter for a few minutes. Put all ingredients in a large stock pot. Add 1 gallon of water. Simmer 20 minutes. Serve over crushed tortilla chips. Top with 1 tablespoon grated cheese and sour cream.
Cook rice according to package directions. Cook broccoli and cauliflower over low heat until it thaws. Drain and mix all ingredients in a 2-quart casserole dish. Bake at 350° for 30 to 40 minutes.
Brown the ground beef; drain fat. Add tomatoes, corn, green pepper and taco seasoning. Cook over medium heat until boiling. Spoon into 4 bowls. Top with shells and cheese.
Split chicken into halves. Mix together all ingredients except chicken, in a large pot over low heat. When butter is no longer lumpy and sauce is hot, it's ready to use. Apply to chicken every 5 to 10 minutes until chicken is completely done, 1 to 2 hours. Best barbecued over a charcoal pit.
Mix dough in the evening. Bake the next day in a 350° oven.
Blend sour cream, lemon juice and sugar. Fold in bananas, pineapple, cherries and nuts. Spoon into a 7 x 3-inch loaf pan. Freeze until firm. Garnish with cherries if desired.
I use this recipe for leftover beef and gravy. Brown onion and green pepper. Add gravy and curry powder. (This will spice up the gravy; add until desired spiciness.) Add beef (cubed), apples (cut in small pieces) and raisins. Cook until apples are soft and raisins are plump. Serve over rice.
Pat hamburger into 6 patties. Place each on a sheet of aluminum foil. Slice potato on each. Slice carrot on each. Slice onion on each. Salt and pepper to taste. Pat butter on each. Roll up in foil and bake at 350° for 30 minutes.
Stir margarine, flour, bouillon cubes and milk until thick. Pour over broccoli. Mix stuffing mix according to directions. Sprinkle on top. Add nuts. Bake 30 minutes at 350° in 9 x 13-inch pan.
Combine ingredients and pour into 2 (9-inch) pie plates. Sprinkle with cinnamon and dot with butter. Bake at 450° for 15 minutes, then reduce heat to 350° and bake until apples are soft.
Preheat oven to 375°. Thoroughly cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Mix together dry ingredients. Blend into creamed mixture. Cover and chill at least 1 hour. On a lightly floured surface, roll 1/2 of the dough to 1/8-inch thickness. Cut into desired shapes with cookie cutters. Bake on ungreased cookie sheet for 8 to 10 minutes. Cool slightly, then remove from sheet. Makes about 3 dozen cookies.
Toss apples and nuts combined with brown sugar and cinnamon. Alternate layer of apples and yams into 1/2-quart casserole. Dot with butter. Cover and bake at 350° for 35 to 40 minutes. Remove from oven and sprinkle marshmallows over yams and apple. Return to oven. Remove when light brown.
Dice bell pepper and onions. Mix corned beef, cottage cheese, horseradish, bell pepper and onions. Form into a ball and refrigerate for approximately 1 hour. Coat with cream cheese. Serve with crackers.
Mix together in a ball. May roll in diced nuts. Refrigerate. Serve with crackers.
Beat eggs. Add milk and oil; beat well after each. Add cake mix and coconut pudding. Mix and beat well. Add chopped nuts to batter by hand. Place cherries, cut side down in a greased and floured tube pan. Pour batter over cherries. Bake at 375° for 45 to 50 minutes.
In a large bowl, beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, brandy, vanilla and lemon and almond extracts; mix until well blended. Mix flour and baking soda. Gradually add to butter mixture, mixing until well blended. Scrape batter into a well-buttered and floured 10-inch tube pan. Bake at 325° until toothpick inserted in thickest part comes out clean, 1 1/4 to 1 1/2 hours. Set pan on a rack for about 10 minuets. At top of pan, run a knife between cake and rim. Invert onto rack; cool. Serves 16 to 18.
Cut elephant into bite size pieces. (This should take about 2 months.) Cover with brown gravy and cook over kerosene fire for 4 weeks at 465°. This serves 3,800. If more servings are needed, add 2 rabbits. Do this only if necessary, as most people do not like to fine hare in their stew!
Cut the onions in half, then slice them about 1/8-inch thick half rounds (you should have about 3 cups of onions). Heat the butter and oil in a large saute pan on medium heat. Add onions, cayenne, salt and pepper and saute for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until onions are browned and caramelized. Allow onions to cool. Place cream cheese, sour cream and mayonnaise in a bowl; use an electric mixer and beat until smooth. Add onions and mix well. Serve at room temperature.
Brown squash, onion and oregano in margarine. Add chopped tomatoes, corn, salt and pepper. Sprinkle with Parmesan cheese. Bake at 350° for approximately 45 minutes.
Mix dry ingredients into bowl; cut in shortening until dough resembles coarse crumbs. Blend in molasses, eggs and milk. Dough should resemble biscuit dough. Roll or knead dough and pat into thin layers. This makes 7 layers. Bake in 9-inch pans, greased and lined with brown paper. Bake at 400° for about 10 minutes or until lightly brown. Turn out on cloth to cool.
Cook onions and 1/2 c. chopped celery in oil or oleo in heavy pot, uncovered. Season to taste with salt, black pepper and cayenne pepper. Cook slowly until onions are wilted. Grind up boiled shrimp and crabmeat in food chopper. Mix with onion mixture and cook 15 minutes over medium heat uncovered. Add buns which have been soaked in eggs; mix well. Add bell pepper, remainder of celery, green onion tops, parsley and bread crumbs; mix well. Split each fresh large shrimp lengthwise almost to the end and flatten out. Stuff centers of split shrimp with mixture, holding each shrimp in the hand and squeezing it together to form a croquette. Roll in flour, then in batter. Fry quickly for 5 minutes in deep hot fat (375°). Drain.
Dissolve jello in boiling water. Add cranberries and stir until unjelled. Stir in sour cream and pecans. Pour into mold and let chill until firm. Unmold and serve.
Mix first 6 ingredients in pan. Cover with water. Cook until potatoes are tender. Add can of skimmed milk.
Put first 4 ingredients in casserole in order listed. Top with seasoned salt and pepper. Pour soup over all and bake 1 1/2 hours at 350°.
Mix all ingredients together, except bread crumbs. Then roll into 6 to 8 balls, then drop one ball into bread crumbs. Cover well with fork, then in frying pan. Add cooking oil. Flatten balls with fork, then dry until done.
Prepare fruit: crush 2 quarts of raspberries (should equal 4 cups of crushed berries). Measure 4 cups into a large pot, stir sugar into the fruit, mix thoroughly. Add butter (reduces foaming). Bring mixture full rolling boil, stirring constantly. Open Certo pectin pouch and quickly stir contents into fruit mixture. Bring to full rolling boil again and continue boiling for one minute, stirring constantly. Remove from heat. Skim off any foam with a large metal spoon. Make sure you have jars ready and fill to 1/3 of inch from the top. Wipe jar rims and threads and cover quickly with lids. Screw bands on tightly. Invert jars for 5 minutes then turn upright. Check lids to see if there is a slight bulging on top. If there is, they are sealed.
In microwave, melt chocolate chips (or favorite chips), milk and butter; stir	occasionally, for about 3 minutes (depending	on your microwave). When melted, remove from microwave and add nuts. Pour into a greased 8 x 8-inch baking dish. (Butter is best to use to grease pan.) Place in refrigerator to cool. Cut in squares when cooled.
Heat oil. Add chicken and saute until cooked, about 6 minutes. Remove chicken and keep warm. Add to same oil the onion and garlic; saute until tender. Add sun dried tomatoes and chicken and continue cooking about 2 minutes. Transfer to bowl with chicken. Add pasta and cheese; mix well.
Mix soups (do not dilute) and spices. Heat and take out 1 cup of mixture (for reserve). Add instant rice to remaining mixture; bring to a boil. Spread in a 13 x 9-inch Pyrex dish. Place pieces of chicken breast on top and spread reserved cup of soup over top. Bake at 300° for about two hours (or microwave chicken until almost done, then add to above for shorter cooking time).
Combine sour cream and mayonnaise. Add remaining ingredients. Mix well and chill for 1 hour. Use celery, carrots, cauliflower, cucumbers, radishes and other fresh vegetables to dip.
Mix thoroughly the shortening, sugar, eggs and milk. Blend in flour with soda, salt and cinnamon. Stir in raisins, nuts and oats. Drop by teaspoonfuls onto greased baking sheet. Bake in moderately hot oven at 375° for about 12 minutes. Makes about 3 dozen.
Cream together the butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes at high speed on mixer. Blend in cooled chocolate, then add flour, soda and salt mixture alternately with ice water. Beat well after each addition. Bake in 2 (9-inch) pans in moderate oven at 350° for 30 minutes, or until done.
Mix first 3 ingredients well. Add remaining ingredients and cream together. In greased jelly roll pan, spread 2/3 of mixture and spread a can of fruit pie filling over batter and top with remaining 1/3 of batter. Any canned or thawed frozen fruit may be used by thickening juice with cornstarch before spreading on batter. Bake at 350° for 30 to 40 minutes.
Mix the first 5 ingredients. Stir in nuts and chocolate morsels. Pour into Bundt or angel food pan. Bake at 350° for 45 minutes.
Bake potatoes at 400° for 1 hour. Cool slightly, cut potatoes in half and scoop out pulp. Melt butter in a heavy saucepan over low heat. Add flour stirring constantly until smooth. Cook 1 minute. Gradually add 6 cups of milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp and other ingredients except sour cream. Cook until thoroughly heated. Stir in sour cream. Serve hot.
Blend together softened butter and filling. Package in small plastic tub container. Delicious!
Dissolve lime gelatin in 1 cup	hot water. Add 1/2 cup cold water. Cool. When slightly thickened, fold in pineapple. Chill. Dissolve lemon gelatin in 1 1/2 cups hot water. Cool until slightly thickened.	Whip cream and cream cheese and add to cool lemon gelatin. Pour mixture over firm lime gelatin mixture. Let set.
Cream sugar and butter. Beat in one egg at a time. Add flour and buttermilk. Mix well. In a separate small bowl, mix cocoa and red food coloring, making a paste. Add vinegar to paste and mix well. Add mixture to first batter, stirring until thoroughly blended. Add salt and mix well. Pour batter into greased cake pans. Bake at 350° for 30 to 35 minutes. Frost with Red Velvet Cake Frosting.
Cook pasta according to package directions. Brown beef with oil and garlic; drain. Add all ingredients to beef except pasta and Mozzarella (or Swiss) cheese. Simmer while pasta cooks. Drain pasta. Mix in with sauce. Spread baking dish with vegetable spray. Pour mixture into dish. Top with cheese. Bake, uncovered, at 350° for approximately 25 minutes.