HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix stuffing as directed on bag or make your own as usual. Using a large electric skillet or roasting pan for oven, slice pocket in pork chop clear to the bone as if cutting half as thin, or place 2 thin ones on top of each other. Fill with stuffing. Arrange in pan so there is room for apples to bake at the same time. Core apples. Do not peel. Fill core hole with one or two marshmallows and 2 tablespoons of brown sugar. Sprinkle with cinnamon.
Mix all ingredients and pour into pie shell. Bake at 350° for 40 to 50 minutes. During the last 5 minutes, shake nutmeg on top.
Open can of beef; break apart. Place in 2-quart saucepan with onion and enough water just to cover, cook until onions are tender then add salt and pepper and tomatoes. Let simmer for 25 minutes. Serve with mashed potatoes.
Soften yeast in water and set aside. Beat well the Crisco, sugar and eggs. Add yeast and blend well. Add 4 cups of flour and the salt; beat on medium speed until smooth. Stir in 4 to 4 1/2 cups more flour. Store in refrigerator, tightly closed, overnight or until needed. Will keep for 4 to 5 days.
Mix the first 5 ingredients together; beat with mixer while you measure the dry ingredients. Add the next 4 dry ingredients to the wet mixture; beat until smooth. Pour into a greased 9 x 13-inch pan. Sprinkle with 3 tablespoons of sugar on top of batter. Sprinkle with a small amount of chocolate chips (about 2/3 of a 12-ounce package). Bake at 350° for approximately 35 to 45 minutes, or until done. Serve warm or cold.
Combine first five ingredients and beat at high speed for 5 minutes. Put one vanilla wafer on the bottom of each "midget" foiled cupcake cup. Pour 1 tablespoon of cheesecake mixture in each cup.) Bake at 350° for about 15 minutes or until thin cracks appear on top of each cake. Remove from oven and let cool. They will seem to fall, but this is normal. Drop 1 cherry on top and refrigerate. Makes approximately 28 to 30 cheesecakes.
Place sugar, peanut butter and salt in a bowl; blend with a fork until evenly mixed and like coarse meal. Add nuts, then vanilla and water, a small amount at a time. Knead until consistency of fudge, adding more water if necessary. Shape into small balls or 1-inch rolls. Roll in crushed peanuts or confectioners sugar. May be coated in chocolate melted with paraffin if desired.
Mix coconut with strawberry jello and enough Eagle Brand milk to work good. Make into strawberries, then roll in strawberry jello. Decorate top with powdered sugar icing tinted green to look like stems and leaves, pretty to decorate with cookies and tasty. (Icing made with a little powdered sugar, butter and milk.)
Mix all together, pour into casserole dish. Dot with butter. Cook at 350° until brown and firm.
Slice apples and put into deep baking dish. Add water and sugar over them. Place in oven at 375° and let them stew for 15 minutes while preparing remaining ingredients.
Microwave margarine in medium size bowl or 4-cup measure until melted. Stir in oats, brown sugar, flour and nuts. Microwave on High 3 to 4 minutes, stirring frequently during the last 2 minutes, until crisp and toasted. Pour filling into a 9-inch microwave-safe pie pan. Microwave on High 3 to 4 minutes until hot. Sprinkle oat mixture over filling. Serve immediately. Top with ice cream.
Boil water. Drop pasta shells in with pinch of salt. Mix 1/2 can cream of mushroom soup, tuna and peas in bowl. When pasta shells are finished, cool them in cold water. Stuff with tuna mixture. Place shells in shallow baking pan and spoon or pour remaining soup on top. Bake at 300° for 20 to 30 minutes.
Combine lettuce, radishes, onions and mushrooms in a large bowl. Cover and refrigerate thoroughly. Pour low calorie dressing over lettuce mixture. Toss to coat. Top with ham, turkey, cheeses and tomatoes. Serve. You may add more dressing if desired (1/4 cup). Serves 8.
Bake cake in 9 x 13-inch pan for 15 to 18 minutes at 350°. Cool cake. Cake will be very thin! Soften cream cheese and mix with 1/2 cup milk. When creamy, add puddings and remaining milk; drain pineapple and mix and spread over cake. Then spread Cool Whip and sprinkle pecans over Cool Whip.
Combine sugar, cinnamon and margarine. Pull bread apart into small balls. Dip each ball in sugar mixture. Place into well-greased tube pan. Bake at 325° for 25 to 30 minutes or until golden brown. Serve warm and just pull apart with fingers.
Mix spinach, potato soup, Parmesan cheese, sour cream and pepper together well. Top with grated Monterey Jack cheese and paprika. Bake, uncovered, 30 minutes in casserole dish at 350°.
Combine first 5 ingredients and cook at least 1 hour. Add remaining ingredients and cook another 1/2 to 1 hour. Discard allspice. Freezes well.
Grease pan. Mix all ingredients together. Bake at 350° for 35 to 40 minutes.
Dissolve the yeast in 2 cups warm water. Add the shortening to mixture. Add the flour. Mix well. Cover with wax paper and let rise to double. Roll out on floured surface and cut. Place on cookie sheet and let rise about 30 minutes. Bake at 400° for 10 to 15 minutes.
Wash fish thoroughly. Rub inside and out with salt and pepper. Prepare highly seasoned bread or mushroom force meat. Stuff. Lay the fish straight in the cheesecloth with the back up, to resemble a live fish. Cover tail with strip of brown paper to prevent burning. Lay strips of bacon about 2-inches apart across fish. Bake uncovered at 350° for about 40 minutes. Baste every 10 minutes with 1/2 cup hot water and 2 tablespoons butter or a Spanish sauce. When ready to serve, remove paper from tail. Garnish with parsley, tomato slices, lemon and pickles. Make eyes of small stuffed olives. Serve with tartar or Spanish sauce.
Put first 3 ingredients in saucepan and bring to a boil. Boil until glossy, about 3 minutes, stirring constantly. Pour into a large bowl and refrigerate overnight.
Dissolve orange jello in the boiling water; cool slightly. Add the 7-Up, then the crushed pineapple, bananas and the marshmallows. Let cool. Bring to a boil the pineapple juice, flour, sugar, egg and the butter. Cool and fold in 1 package Dream Whip or whipped cream and spoon onto first layer. Spread Cheddar cheese over the salad. Serves 12 to 15.
In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Add egg and shortening. Gradually beat in remaining flour until smooth. (Best to use kneading hooks with electric mixer, but small mixer can be used at beginning.) Cover bowl with damp cloth and place in refrigerator. About 2 hours before baking, cut off amount needed and return remaining dough to refrigerator. Shape into rolls and place on greased baking sheet. Cover; let rise about 1 1/2 to 2 hours. Bake 12 to 15 minutes at 400°. Makes about 4 dozen medium rolls.
Combine ingredients. Cover and let stand for 5 days or more at room temperature. Strain vinegar and pour into a sterilized bottle. Discard raspberries. Store vinegar at room temperature.
Brown beef and onion in skillet. Add broth, soy sauce and sugar. Add vegetables. Bring to a full boil, separating vegetables with a fork and stirring frequently, until sauce cubes are blended. Cover and simmer 2 minutes. Bring again to a boil. Stir in rice. Cover, remove from heat and let stand 5 minutes.
Dissolve yeast in warm water. Sift all dry ingredients together in large bowl. Cut in shortening. Mix buttermilk and dissolved yeast. Add buttermilk and yeast to flour mixture. Stir until flour is damp. Knead on floured board 2 to 3 minutes. Store in refrigerator in covered bowl. Roll out like biscuits. Bake at 400°; do not let rise. Makes 3 to 4 dozen.
Mix orange juice and water. Add pineapple and coconut and mix well. Add apples and desired sweetener. Store refrigerated in glass container several days (stirring occasionally) prior to serving.
Cook beef and garlic in a skillet until brown; drain. Stir in paste and next 7 ingredients. Cover, reduce heat and simmer 30 minutes. Remove bay leaves. Cook noodles according to directions and omit salt. Drain. Combine cottage cheese and sour cream; stir well.
Combine 2 tablespoons flour, salt and pepper; toss to coat chicken. In a skillet cook chicken in oil until tender. Remove chicken, add onion, peppers, jalapeno, garlic, flour and chicken broth to make a thick paste. Stir well. Add milk, sour cream and Worcestershire sauce. Add chicken and cook until well blended. Stir in cheese and cook until melted. Serve over hot pasta.
Melt margarine; add onions and saute. Add flour and stir until blended. Add milk and bring to a slow boil. Add spinach and artichokes. Cook for 10 minutes. Add cheeses and cook 10 minutes more. Season to taste.
Mix the first 2 ingredients. Add 1 cup milk. Stir until well mixed. Bring to a boil in heavy saucepan. Boil, stirring all the time for 1 minute. Cool while you combine eggs with 1 cup milk and add dry ingredients. Mix well. Pour cooked mixture in. Stir and pour in partially baked pie shell (homemade best). Bake in preheated 350° oven until set. Add meringue made with last 3 ingredients. Bake until brown.
Cook apples almost to sauce. Add sugar to taste. Pour into a large cake pan. Dot with butter and sprinkle with cinnamon.
Dissolve the cherry jello in the boiling water. Add the rest of the ingredients and mix well. Put in an ice cream pail and freeze. When served, put a large scoop of slush in a glass and fill with 7-Up. If you want it stronger, add more vodka. Delicious as nonalcoholic drink also.
Follow package directions and prepare the first 4 ingredients. Mix all ingredients together and refrigerate. Double recipe makes 3 gallons.
In a large rectangular buttered baking dish, layer all the ingredients in the order listed. Cover and bake for 1 1/2 hours at 350°. Serves 4 to 6.
If too thick, add tomato juice. Cook hamburger and sausage. Drain off grease. Add remaining ingredients. The longer it cooks, the better it tastes.
Brown meat and onion in oil. Stir to break meat in bite size pieces. Drain excess fat. Cover and cook 1 to 1 1/2 hours, stirring occasionally. Add water, if needed.
Stir first 5 ingredients well to a creamy paste. Add flour and cocoa. Put soda into boiling water and stir in the last thing. Bake at 350° until done.
Heat fat and oil in deep fryer or Dutch oven to 375°. Mix flour, baking powder, salt, eggs and corn liquid. Stir in corn. Drop by rounded tablespoons into hot fat until brown approximately 4 to 5 minutes.
Mix pineapple and sugar. Let come to a rolling boil. Add pie filling (ready mix) to this, then add the Jell-O mixture. Mix well and pour into a crystal or white bowl.
Bring sugar and syrup to a boil. Stir in peanut butter and cereal. Press into an 8-inch square cake pan.
Brown hamburger; drain grease.	Add remaining ingredients to hamburger. Let simmer a few minutes.
Mix all ingredients except the bacon. Place in Pyrex dish. Place strips of bacon on top. Bake at 350° for 1 hour.
Mix thoroughly all ingredients, except bacon and tomato sauce. Put into loaf pan. Cover with strips of bacon if you like that flavor. Pour over all tomato sauce. Bake 1 hour at 350°. Serves 6.
Cream butter and sugar. Add well beaten eggs. Mix soda with applesauce, add to first mixture. Sift spices with flour. Add to other mixture. When mixed well add nuts and raisins (makes a stiff batter). Pour in 2 tube pans. Put in oven about 200° for 1 hour. Increase to 300°. Cook around 2 1/2 hours more. Makes 2 cakes, about 4 pounds each.
Heat oven to 350°. Slice dough into 24 slices. Refrigerate remaining dough. Place slices 2-inches apart on ungreased cookie sheets. Spread each slice with 1/2 teaspoon of jam. Set aside. Slice remaining dough into 24 slices. Cut 1-inch star shape out of center of each cookie slice. Place cookie slices on jam topped cookie slices. Press edges slightly. Bake at 350° for 10 to 14 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet.
Put all ingredients in a blender. Blend until smooth. Serve as a dip with cut up fruit (apples, bananas, pears, etc.). This dip is delicious. People will think it's made with whipped cream and other fattening things.
Cut cake to make 2 layers. Dissolve jello in 1/2 cup hot water. Add partly thawed strawberries, partly drained, and let jell for 5 to 10 minutes. Whip the cream and add jello mixture. Ice between layers and outside.
In large bowl combine 1 1/3 cups flour and yeast. Heat milk, sugar, Crisco and salt, just until	warm; stir occasionally to melt Crisco. Add to dry ingredients in bowl; add egg. Beat with electric mixer for 1/2 minute;	scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make soft dough. Place in greased bowl; turn once to grease surface. Cover; let rise 1 to 1 1/2 hours, until double. Punch down; turn	out on lightly floured surface. Cover; let rest 10 minutes. Shape as desired. Cover; let rolls rise 30 to 45 minutes until double on greased baking sheet. Bake at 400° for 12 to 15 minutes.
In first bowl, mix sugar, bananas and cream cheese. Cream together and set aside. In second bowl, combine strawberries, pineapple, chopped nuts and Cool Whip. Add ingredients from first bowl; mix well. Freeze until solid. Set out 1/2 hour before serving.
Saute bell pepper and onion. Blend flour and margarine. Add sour cream and cream cheese and blend well. Mix all ingredients together and pour into buttered casserole dish. Bake about 30 minutes at 375 degrees.
Preheat oven to 400°. Cream the sugar and margarine. Add flour and eggs alternately. Add vanilla and buttermilk. Put in pie shell. Set oven to 350°. Cook about 1 hour or until pie doesn't shake.
Saute onion and green pepper in skillet in margarine until soft. Remove onion and green pepper. Brown ground beef and pour off fat. Add onion, green pepper, salt, pepper, tomato soup and water. Bring to a boil, then cover and simmer for 30 minutes. Can add catsup to give a sweeter taste. Serve on mashed potatoes or noodles.
Peel onions and slice 1/4 inch thick. Cover with ice cubes and let stand 30 minutes. Wipe dry. Separate into rings. Sift flour, sugar and salt together. Combine egg and milk, then add shortening and mix well. Dip onion rings in batter and fry.
Melt the butter in a saucepan and add leeks, onion, celery and broccoli. Saute about 5 minutes over low heat, so that the butter won't brown.
Cut cheese into small pieces and melt with soup; add broccoli. Serve hot with taco chips or veggies.
Brown meat. Add salt, sugar, oregano, garlic salt, pepper and tomato sauce. Simmer 5 to 10 minutes. Cook and drain wide egg noodles. Combine cooked noodles, cream cheese, sour cream and green onions. In a 3-quart casserole, alternate layers of noodle mixture, meat mixture and grated cheese. Bake at 350° for 30 to 35 minutes. This can be made ahead and frozen, then cooked the day you want to serve it. Serves 6 to 8.
Place all ingredients in a large kettle. Cook over medium heat until tomatoes are tender. Remove bay leaf. Force through strainer or process in blender. Return tomato mixture to heat and cook until reduced to half the original volume. Pour into hot sterilized jars and seal. Yields 3 pints.
Combine wine and remaining ingredients. Place roast into a heavy-duty Ziploc bag and pour combined ingredients into the same bag. Seal and refrigerate overnight.
Mix sugar and flour. Beat eggs and add sugar and flour mixture. Add syrup, vanilla and pecans. Dot with butter and bake in uncooked pie shell in moderate oven about 1 hour or until done.
Cook sugar, syrup, water and wax in a saucepan until it spins a thread. Add peanuts; stir. Cook until syrup is amber color, stirring constantly. When peanuts smell parched and temperature reaches 300°, remove from heat. Add vanilla and butter. Rapidly stir in soda and salt. Pour on greased cookie sheet. Spread with spoon. Cool and break into pieces.
Cook potatoes in salted water until tender, but not mushy; peel while hot, then cool. Combine brown sugar, cornstarch, salt and cinnamon in heavy saucepan. Stir in apricot nectar, water and orange peel. Bring to full boil and stir constantly. Remove from heat and stir in butter. Cool slightly. Stir in pecans. Cut potatoes in half and put in loaf pan. Pour sauce over potatoes so all are glazed. Add marshmallows, if desired. Bake, covered, at 375° for 25 minutes or until sauce is bubbling. Makes 6 to 8 servings.
Fold whipped topping into egg nog. Alternate layers of crumbs and egg nog in parfait glasses. Let stand 10 minutes in refrigerator. Garnish with whipped topping and maraschino cherries and cookie fans. Serves 6.
Add Jell-O to water and mix to dissolve. Add peach pie filling. Place in the refrigerator until it jells. Add Cool Whip and place in Jell-O mold. Cover and refrigerate.
Bring sugar, water and red hots to a boil; cook until red hots are melted. Peel apples; cut in large pieces. Drop into mixture and boil about 5 minutes. Take off heat and let set until apples soak up color.
Preheat oven to 350°. Beat cake mix with eggs, oil and orange juice with electric mixer on medium speed until well blended. Pour evenly into greased 13 x 9-inch cake pan. Mix brown sugar and cinnamon in a medium bowl. Stir in cereal and dried fruit; sprinkle evenly over batter in pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Makes 16 servings.
Combine 2 cups flour, potatoes, sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm. Stir into yeast mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.
Fry bacon until lightly browned over medium heat; drain. In 2 tablespoons of bacon drippings, saute celery about 3 minutes, or until crisp-tender. Add flour; cook about 1 minute. Add milk, water, bouillon granules and hot pepper sauce. Stirring, bring to a boil and boil until thickened. Add cheese; stir until melts. Remove from heat. Stir in macaroni, chives, pimento and all but 1/4 cup of crumbled bacon. Pour into a greased 2-quart casserole. Sprinkle with cracker crumbs and reserved 1/4 cup bacon. Bake for 30 to 40 minutes in a 350° oven until hot and bubbly.
Put all dry ingredients in baking pan and make 2 wells. In one put vinegar and oil. In the other put vanilla and cold water. Mix and bake at 350° for 30 to 35 minutes.
Dice bacon and fry crisp. Slice onions and fry until soft. Cut the beans into small (1-inch) pieces and brown them slightly with the bacon and onions. Add the tomatoes, seasoning and boiling water. Cover and cook slowly until beans are tender. Add water if necessary so there will be a little sauce to serve with beans.
Combine all ingredients, except chicken breasts and Mozzarella. Place chicken breasts on waxed paper and flatten each piece. Spread mixed ingredients on top of chicken breasts. Roll pieces up jelly roll style and place seam side down in 9 x 13-inch baking dish in which 1/2 stick oleo has been melted. Cover and bake 1 hour in 375° oven. During last 10 minutes of baking, sprinkle with the Mozzarella. Serve with cooked and drained spaghetti noodles.
Boil chicken and debone. Mix stuffing and butter. Combine half with chicken and place in dish. Mix soups and broth and pour over chicken. Top with remaining stuffing. Bake at 350° for 45 minutes.
Drain beans and corn and mix together in casserole dish. In a bowl, mix sour cream, soup, onions, cheese and spoon over beans and corn. Top casserole with crushed Ritz crackers and drizzle with butter. Bake at 350° for 30 to 40 minutes. Serves 6 to 8 people.
Cream the margarine and sugar. Blend and add the vanilla and milk. Stir in the remaining ingredients. Form into 2 rolls (2 x 8-inch). Roll in 3/4 cup coconut. Wrap and chill several hours. Preheat oven to 375°. Slice rolls into 1/4-inch rounds. Bake on ungreased cookie sheets 12 minutes or until edges are golden. Yields 4 dozen.
Cook ground beef and onion. Drain. Add taco mix and cook according to package directions. Add refried beans and cheddar cheese soup.
Mix cottage cheese, eggs, sugar, soda, oil, salt, rosemary and hot water. Add yeast mixture. Add in flour. Dough should not be too dry or too sticky. Place in well-greased bowl and place in warm, draft-free place. Let rise 40 minutes. Punch down dough and let rest 15 minutes. On floured surface, shape into several long loaves or braids or dinner rolls. Let rise again in warm place for 1 hour. Bake at 350° for 15 minutes until golden.
Mix ingredients well. Add 2 rounded teaspoonfuls to boiling water. Stir well. Store remainder of mix in an airtight container.
Melt stick of butter or margarine. Put sliced zucchini in with butter. Add brown sugar and let simmer kind of slow until zucchini is good and tender. `Serve as a side dish. Makes 2 to 3 servings.
Mix shortening, sugar and egg well. Stir in pineapple. Blend flour, soda, salt and nutmeg. Stir in. Mix in nuts; chill 1 hour. Heat oven to 400°. Drop rounded teaspoonful 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes. Makes 5 dozen.
Remove stems and seeds from peppers. Rinse and drain on towel. Mix ground beef, bread crumbs, salt, pepper, onion and 1/2 cup tomato juice. Stuff peppers with beef mix. Pour remaining tomato juice over stuffed peppers. Bake, covered, at 350° for 45 minutes. Uncover; bake 15 minutes longer. Yield: 6 servings.
Cook cauliflower until tender; drain. Add all ingredients and mix well. Cover and store in refrigerator.
Brown meat. Add cubed cheese and tomatoes. Cook until cheese melts. Keep on low heat (crock-pot).
Boil carrots, onions and squash until tender. Put in blender or processor. Add other ingredients. Bake in casserole dish 45 minutes at 350°.
In frying pan, saute onion in margarine over medium heat. Add meat & brown. Drain off fat. Add flour, salt, pepper and mushrooms (if desired). Cook for 5 minutes, stirring occasionally. Add soup and simmer for 10 minutes. Stir in sour cream (room temperature). Heat through. Serve over cooked noodles, rice or bread.
Put first three ingredients in food processor and blend. Chill. Form a ball and roll in chopped nuts. Serve with Triscuits.
Preheat oven to 350°. In a bowl, cream the sugar and oleo. Add egg, salt and vanilla, beating well. Add dry ingredients alternately with milk. Last, fold in berries. Pour into greased and floured 9 x 9 x 2-inch pan and bake about 40 minutes or until toothpick comes out clean. Delicious used warm with milk or ice cream.
Dissolve yeast in warm water. Sift dry ingredients. Cut in butter as for pie crust. Add beaten eggs, warm milk and yeast mixture; beat well. Do not knead. Put in refrigerator overnight. In the morning, divide into 4 parts. Roll out. Spread with melted butter; sprinkle with sugar-cinnamon mixture. Cut into 12 pie shape pieces. Begin at wide end and roll up. Place on greased cookie sheets. Let rise until double. Bake at 350° for 20 minutes, until brown. Frost; sprinkle with nuts.
Drain pears and chop fine. Combine oil, sugar, pears, cinnamon, applesauce and beaten egg whites.
Saute onions in butter in a saucepan. Add vegetables, hot water and seasonings. Cook slowly until mixture is thick.
Mix all together except cantaloupe. Spoon salad into cantaloupe halves and top with slivered almonds and frosted grapes.
Blend cream cheese and Eagle Brand together well. Add lemon juice and vanilla, then mix and spoon into crust. Refrigerate. May be topped with cherry pie filling.
Combine pretzels, margarine and 2 tablespoons sugar. Press in 9 x 12-inch pan. Mix together cream cheese, 3/4 cup sugar and whipped topping. Spread over pretzel mixture. Let stand overnight.
Put all fruit in a bowl. Mix 1 cup of the flour with the fruit. If using cherries and pineapple, mix them in the batter first without any flour on them. Cream the butter and sugar. Add Karo, lemon extract and alternate flour and whole eggs. Beat well (5 minutes with electric beater). Pour mixture over fruit and nuts. Pour in loaf pans or tube pan. (Note: Put brown paper on bottom of pans; grease well.) Bake slowly at 300° for 1 1/2 hours. Test to see if done.
Mix pineapple with jello until thoroughly dissolved. (Warm crushed pineapple in microwave first, then add the jello.) Do not add water to jello. Add Cool Whip. Blend in buttermilk and nuts. Store in refrigerator overnight before serving.