HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Combine apple pie filling and sweet potatoes in a buttered 7 x 11-inch baking dish. Dot with butter; sprinkle lightly with apple pie spice and chopped nuts. Bake for 30 minutes, until bubbly. Serves 8.
Pare, quarter and the half each quarter. Place in a large bowl and sprinkle with 2 tablespoons lemon juice over apples. Mix sugar, flour and spices to taste. Sprinkle this over the apples to coat well. Put mixture in pie crust. Combine 1/2 cup sugar and 1/2 cup flour in a small bowl. Cut in the butter until crumbly and sprinkle over apples. Bake, covered loosely with foil, in a 425° oven for 1 hour. Remove pie from oven. Drizzle 1/2 cup whipping cream over pie and bake another 15 minutes, uncovered (until golden brown). Remove pie from oven and drizzle another 1/2 cup whipping cream over the pie and cool it for 1 hour before slicing. Serve plain, with cheese or with ice cream.
Cut elephant into bite size pieces. This should take about 2 months. Add brown gravy to cover. Salt and pepper to taste. Cook over kerosene fire for about 4 weeks at 465°. This will serve about 3,800 people. If more guests should arrive, add 2 rabbits, but only if necessary, as most people do not like to find hare in their food!
Melt butter, peanut butter and chips together over low heat. Coat Chex with mixture. Put in bread sack or Ziploc bag. Add sugar and shake to coat.
In large heavy saucepan, lightly brown beef and onion. Add tomatoes, tomato paste, water, parsley, salt, sugar, garlic, pepper and oregano. Simmer, uncovered, stirring occasionally for about 30 minutes.
Combine all ingredients in a saucepan. Simmer 40 to 60 minutes.
In a wok or large frying pan, heat oil over medium heat. Add meat and cook, stirring constantly. Add soy sauce and garlic and continue to stir. Add onions and pepper and keep stirring. Add tomato and cover pan for about one minute. Remove cover and add drained pasta. Stir well. If pasta is too dry, add more oil or soy sauce. Makes one serving.
Melt the chips and peanut butter together. Pour half the mixture into a large buttered pan. Mix the butter, milk and pudding together and boil 1 minute. Add the vanilla and powdered sugar to the pudding mixture and spoon over the first layer. Add the nuts to the remaining chip mixture; spoon over the second layer. Chill and cut into pieces.
Mix sugar and cornstarch in small pan. Stir in cup of liquid. Cook, stirring constantly. Bring to boil for 1 minute. Remove from heat; stir in cherries and 4 drops of red food coloring.
In saucepan, combine ingredients, except steaks and cheese. Simmer for 10 minutes. In heavy skillet, brown steaks in 1 tablespoon oil or spray skillet with Pam. Pour sauce over steaks. Simmer 25 minutes. Sprinkle cheese over steaks. Cover until cheese melts. I like to serve this with rice.
Flour chicken. Cook chicken in butter in large skillet. Add artichokes and marinate; add mushrooms. Remove pan from heat and add wine. Return to heat and cook 2 to 3 minutes more. Serve over rice.
Fry bacon and drain. Mix flour with water, then add vinegar and sugar for a sweet and sour taste. Add egg, then add to the fried bacon. Cook and stir over medium heat until it bubbles. Pour over cut up lettuce; slice a hard-boiled egg over top.
Cook meat until brown; drain. Add onion, pepper and chili pepper. Cook about 5 minutes more. Add soup; heat to boiling. Place layer of tortillas in ovenproof dish. Pour soup mixture in layers with tortillas. Sprinkle each layer with cheese. Bake 45 minutes at 350°.
Halve cherries, nut meats and dates. Dredge fruits and nuts in 1/4 cup flour. Cream the shortening and sugar. Add honey and eggs. Beat well. Sift second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly. Pour batter over floured fruits and mix well. Line 2 greased 3 1/2 x 7 1/2-inch loaf pans. Line with wax paper, allowing 1/2-inch to extend above all sides of pan. Pour batter into pans. Don't flatten. Bake in low oven at 250° about 3 hours.
Dissolve cream cheese in boiling water. Add jello, pineapple, milk and nuts. Congeal.
Mix together smoothly the forgiveness, love and unselfishness. To blend these, use as much as needed of complete faith in God. Then add the wisdom and good nature for flavor. Sprinkle generously with thoughtfulness. This makes a wonderful family pie.
Pour water over jello and marshmallows. Stir until marshmallows are partially melted. Add crushed pineapple. Chill until jelled. Fold in nuts, cottage cheese and cherries. Fold in whipped cream. Chill until firm.
In a large kettle, cook beef and drain. Add remaining ingredients and bring to a boil. Reduce heat; simmer, covered, 1 hour or until rice is tender. Makes 20 cups.
Mix in very large bowl starting with salt and ending with Raisin Bran. Grease muffin pans and fill to the top with batter. Bake at 400° for 20 minutes.
Mix first 3 ingredients, then add enough buttermilk to make creamy. Pour into greased iron skillet and cook at 450° until done.
Combine ingredients in order given. Pack firmly into buttered loaf pan (I use Pam spray) and bake in moderate oven (350°) for 30 to 40 minutes. Turn out onto platter and garnish with sliced hard-boiled eggs and sliced peppers. Serves 6 to 8.
Combine dry ingredients. Add eggs, oil, vanilla, yogurt and milk. Add milk and yogurt until desired consistency. Makes 10 to 15.
Peel apples and slice thinly into well-greased pan. Combine remaining ingredients and sprinkle over apples. Bake 35 minutes in 350° oven. Delicious and so easy to make.
Boil scallops 4 minutes; drain. Saute onion in butter; add soup, milk and cheese. Cook until cheese melts. Place scallops in bottom of casserole, then string beans. Add soup mix, sprinkle bread crumbs and 2 teaspoons butter on top. Bake at 425° for 30 minutes.
Cream Crisco and sugar. Add eggs one at a time. Add milk and flour alternately. Add flavoring and baking powder. Mix well until creamy. Bake in tube pan until pick comes out clean (1 1/2 hours). Start out with cold oven. Do not preheat.
Cut steak into bite-size pieces. Heat until brown in a small amount of oil. Cook onions with steak until tender. Add mushrooms. Place curly noodles on top of steak, onions and mushrooms. Pour in 5 cups of tomato juice. Simmer all in electric skillet or frying pan for about 30 minutes until noodles are cooked. Top with grated cheese until melted. Makes 8 servings.
Cut fish fillets into small pieces and put into glass or plastic bowl. Squeeze juice and pulp from limes and add to bowl. Cover and let stand in cool (room temperature) place for one hour (or in refrigerator overnight), stirring occasionally to make sure all fish pieces are covered with lime juice. The fish will turn white, as if cooked over fire. Peel tomatoes. Chop tomatoes, onion and jalapenos into small pieces. Add vegetables, oil, vinegar and oregano to fish and stir. Add salt and pepper to taste. Serve chilled.
Mix beaten egg whites, salt and sugar; mix well. Pour into pie shell. Sprinkle with nutmeg. Bake at 375°.
Cook over low to medium heat on top of stove or bake at 350° for an hour.
Cream shortening and butter; have it very soft. Add sugar and cream well. Add eggs one at a time beating thoroughly after each one. Sift flour with baking powder and add one spoon at a time alternately with milk. Add vanilla, stir in crushed pineapple juice and blend well. Pour into well greased and floured tube pan and place in cold oven. Turn on heat to 325° and bake 1 1/2 hours or until cake tester comes out clean. Let stand in pan a few minutes, then run knife around pan to loosen and turn on rack to cool.
Cream the cheese, sugar, vanilla, pumpkin and spices together at medium speed until well blended. Add egg and blend well. Pour into graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for at least 3 hours. Serve with nondairy, low-fat whipped topping.
Roll out Velveeta between waxed paper. Mix remaining ingredients together. Spread mixture in middle of Velveeta. Roll up in loaf fashion. Let stand in refrigerator 24 hours.
Melt 1/3 cup butter in heavy iron skillet. Sprinkle 1/2 cup brown sugar over butter. Arrange pineapple, putting maraschino cherries in center of pineapple. Make batter and pour over. Batter: Beat eggs 5 minutes. Beat in all at once 6 tablespoons pineapple juice and vanilla. Beat in all at once the flour. Bake at 350° for 30 to 45 minutes, according to oven. Turn upside down and let set before lifting skillet.
Combine soup ingredients in large saucepan, stirring until blended. Simmer over medium heat for 10 minutes. Serve with croutons.
Make pumpkin roll first, greasing a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with parchment or wax paper. If using wax paper, flour paper, shaking out the excess flour; set aside.
Boil sugar, milk and butter for 1 minute. Stir in peanut butter, crackers and vanilla. Drop by teaspoons onto wax paper.
Tear pre-washed greens into bite-sized pieces; add poultry. Add nuts and raisins. Spread sprouts over top. Add croutons and refrigerate to chill. Just before serving, add Feta and good vinaigrette or your favorite dressing.
Spread crescent rolls onto jelly roll pan. Top with hash browns, ham and other toppings. Pour egg mixture over entire area and top with cheese. Bake at 375° for 25 to 30 minutes.
Grease 9 x 13-inch pan well. Combine coconut and pecans; spread in bottom of pan. Mix cake as directed on box. Pour over coconut and pecan mixture. Mix together remaining ingredients and drop by spoonfuls over cake. Bake at 350° for 45 to 50 minutes.
Prepare the eggs and set aside. Put all the vegetables into the soup kettle and cover with water. Better to use more and cook down. You may need to add even more water when you add the noodles. Cook until quite soft. Break up the noodles and add. When they are done, add milk or cream to suit your taste. Season. For amounts, use one nest of noodles and one egg per person.
Put all ingredients into a crock-pot; turn on high until it reaches boiling point, turn to low and let simmer.
Melt butter in saucepan; add brown sugar and stir until combined. Remove from heat and cool. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt. Add to sugar mixture, stirring well. Stir in nuts and 1/4 cup chocolate chips. Spread batter in greased and floured 13 x 9-inch pan. Sprinkle with remaining chocolate chips. Bake at 350° for 3 minutes. Remove from oven and gently swirl batter with a knife. Return to oven and bake additional 20 minutes. Cool and cut into bars. Makes about 2 1/2 dozen.
Combine and put into a 1/2-quart buttered casserole. Mix 1/4 cup cracker crumbs and 5 tablespoons butter; sprinkle over top. Bake in 350° oven for 45 minutes.
Combine zucchini, onion, bell pepper, salt and ice. Let stand 1 hour. Combine remaining ingredients in kettle and heat to boiling. Drain zucchini mixture well and add to syrup; let stand 1 hour. Reheat to boiling, stirring occasionally with wooden spoon. Pour into sterilized jars and seal. Ready to serve after pickles have set overnight.
Saute bell pepper, onion, celery, garlic, onion and parsley in margarine until translucent. Add crayfish, crabmeat or shrimp; cook 5 minutes. Add mushrooms, soup, rice and sour cream. Mix well. Pour in greased casserole and bake at 350° for 45 minutes. Add cheeses on top last 15 minutes of baking.
Prepare mashed potatoes. Prepare Carolina rice. Mix all ingredients well in large bowl. Pour in large souffle dish/pan. Preheat oven to 400°. Cook for approximately 40 minutes or until top light golden brown. Serve as appetizer or side dish.
Mix and top with crushed Ritz crackers. Bake 30 minutes at 350°.
Crush Oreos. Line a 9-inch pan with most of the crushed cookies (save some for topping). Cream the butter and sugar. Add egg; cream again. Add almond flavoring. Spread this mixture on crumbs. Whip the cream with sugar. Add vanilla and chopped pecans. Fold until well blended. Spread this on first mixture. Cover with rest of crushed cookies. Let stand in refrigerator overnight. Makes 6 to 8 servings.
Drain pineapple; save juice. Dissolve jello in 2 cups hot water. Mash bananas. Add 7-Up, pineapple and bananas to jello. Put into a 13 x 9 x 2-inch pan; chill until set.
Melt shortening and chocolate together. Add sugar and vanilla and mix well. Add eggs, one at a time, beating after each. Sift together flour, baking powder and salt. Add to chocolate mixture with nuts and mix well. Chill dough several hours. Form into small balls and roll in confectioners sugar. Bake at 350° for 12 to 15 minutes. Makes about 6 dozen.
Boil potato. Cool and remove peel. Mash potato well. Add margarine, vanilla and powdered sugar a little at a time. Mix well. Add pecans into mixture. Roll into balls and set aside. Melt chocolate chips and paraffin in a double boiler over low flame. Dip rolled balls into chocolate and place on waxed paper to cool.
Mix ingredients together at 350° for 45 minutes. Top with cornflakes and butter.
Drain liquid from beets. Add water, if necessary, to measure 1 cup. Combine beet liquid, vinegar, sugar, salt and pickling spices in small saucepan. Heat to boiling, stirring constantly. Put beets and peeled eggs in a nonmetal bowl or jar. Pour hot mixture over beets and eggs; cover tightly with plastic wrap or jar lid. Refrigerate at least 24 hours.
Cream sugar and eggs. Add dry and liquid ingredients alternately. Drop by tablespoons in hot oil. Fry until golden and place on paper towels to drain. Roll in granulated sugar while warm. Use deep fryer or skillet at 400°.
In large bowl, mix dressing, dill weed and black pepper. Add remaining ingredients. Mix and chill. Makes 6 to 8 servings.
Mix together first 4 ingredients; set aside. Mix salad dressing, sugar, seasoning, vinegar and grease. Combine all ingredients and toss together. Let set 2 hours, then serve.
Blend and cook rice according to package directions, but instead of using prescribed amount of water, used soup and water to equal the prescribed amount. Add mushrooms, if desired. Boil on stove top.
Over heat combine soup, cheese, sour cream, salt and onion until well blended. Add potatoes and coat with mixture. Place mixture in a greased 9 x 13-inch casserole dish. Combine corn flakes with melted oleo and top mixture. Bake uncovered at 350° for 45 minutes.
Dice and layer potatoes in bottom of pan. Dice thin layer of the onion and place on top of the potatoes. Cover with seasoning (optional). Cover with uncooked rice. Crumble uncooked hamburger meat and cover the potatoes, onion and rice mixture. Pat down evenly. Add 1 can of Ranch Style beans and cover with tomato sauce. Cover with aluminum foil and bake at 350° for 1 1/2 hours.
Microwave on High for 10 minutes. Reduce power to 40% (Simmer) for 2 hours. Stir twice during cooking. Add meat balls last hour. Serve over spaghetti noodles.
In a bowl, cream the butter and sugar; blend in remaining ingredients, except chocolate bits, powdered sugar, peanut butter and canned milk. Spread in an 11 x 14-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate bits; let stand 5 minutes.
Mix all ingredients together and beat for 4 minutes. Pour batter into well-greased and lightly floured Bundt or tube pan. Bake at 350° for 45 to 50 minutes. Dust with confectioners sugar before serving.
Combine ingredients in order listed. Blend well. Line your pan with wax paper. Fill with mixture and freeze until firm. Cut in squares and serve with whipped cream and nuts on top.
Melt oleo or butter in an 8 x 8-inch square pan. Add fruit and its juice. (Peaches or cherries are best; but any fruit may be used, fresh or canned.) Make a batter of the flour, milk, sugar, baking powder and salt. Pour the batter over the melted butter and the fruit. Bake at 375° for about 30 minutes (about 45 minutes for cherries). Serves approximately 4 to 5 people.
Cook lasagna noodles until tender. Brown ground meat. In greased casserole dish, layer noodles, sauce, ground meat, cheeses and mushrooms. Continue layering until all ingredients are used. Bake at 350° for 30 minutes or until cheese is melted.
Mix sour cream, soup and cheese in medium saucepan. Heat until melted together. Take chicken and wrap in tortillas. Place in baking dish. Cover with mixture. Cook at 350° for 20 to 30 minutes or until bubbly.
Mostly drain pork and beans. Add and mix all other ingredients. Place bacon on top or in beans. Bake at 325° for 1 to 2 hours.
In a large bowl, combine the vanilla pudding mix, undrained crushed pineapple and sour cream; mix until well blended. Pour mixture into pie crust. Decorate with sliced pineapple and cherries and sprinkle with coconut. Chill for at least 2 hours before serving.
Stir together the first 4 ingredients. Add melted butter; mix until crumbly. Pat into ungreased 9 x 9 x 2-inch baking pan. Bake at 350° for 12 minutes.
Toast bread. Spread sauce over the toasted bread. Sprinkle cheese on top. Add 3 pieces of pepperoni on each piece (if desired). Put into the microwave for 45 seconds (for 2 pieces).
Mix soy sauce, water, sugar, onion, garlic salt and onion. Let stand 10 minutes. Combine beef and bread crumbs. Stir in soy sauce mixture. Shape into balls, these may be fondued, broiled or fried.
In 3 quart oblong baking dish, combine soups, milk, thyme and pepper; stir in vegetables and chicken or ham. Bake at 400° for 15 minutes. Cut each biscuit into quarters. Remove dish from oven; stir. Top with biscuit quarters along the edge. Bake 15 minutes longer or until biscuits are golden.
Chop up onion, celery, carrots and broccoli. Saute in oleo. Add broccoli last. Add flour and chicken broth. Stir, about 2 minutes. Add milk and heat until near boiling. Add cheese, salt, pepper and cayenne.
Blend ingredients. Place in greased 9 x 9-inch casserole. Bake at 350° for 30 minutes.
Cook together jello, cornstarch, water and lemon juice. Add red food coloring, if you wish. Cool. Pour over berries and stir gently. Pour into baked pie shell. Chill at least 4 hours. Serve with ice cream or whipped cream.
Place Twinkies cakes in the bottom of container. Spread crushed pineapple (do not drain) over Twinkies. Mix pudding as directed on box. Pour pudding over Twinkies and pineapple. Refrigerate until pudding becomes firm. Spread Cool Whip over top. Store in refrigerator. The longer the cake sits, the better it will be.
Cook beef and onions until brown. Add vegetables, seasonings and liquid into large pot. Don't add red wine until after soup has cooked for 45 minutes. Before serving, add wine. Heat and remove bay leaves. Soup is enhanced with longer cooking time. Keeps well in refrigerator. Also freezes well.
Dissolve Grape-Nuts in 1 cup warm water and drain. Beat eggs; add milk and all other ingredients; blend. Bake in casserole for 1 hour at 350°.
Beat egg whites until frothy; add cream of tartar and beat until stiff. Beat in vanilla flavoring. Crush soda crackers lightly with rolling pin. They should not be too fine. Mix well with sugar. Fold in egg whites. Add nuts; pour into 9-inch pie pan. Bake 30 minutes in slow oven (325°). Cut into pie wedge. Serve with whipped cream or ice cream. Serves 6.
Mix brown sugar, cornstarch and salt in saucepan. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring until thick. Boil, stirring 1 minute. Use on baked ham.
Combine enchilada sauce and diced tomatoes. Pour in 9 x 13-inch pan just to cover bottom. On each flour tortilla spread spoonful of refried beans, top with spoonful of meat and sprinkle with a little of each cheese. Roll up and place in pan. Pour remainder of sauce and tomatoes over all rolled up tortillas. Cover with foil and bake at 350° for 30 minutes. Remove foil and cover with cheeses. Bake 5 to 10 minutes or until cheese melts.
In a large mixing bowl, thoroughly combine 3/4 cup flour, sugar, baking powder, salt and undissolved yeast. Combine buttermilk, water and shortening in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Shortening does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour and beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese and enough additional flour to make a soft dough. Turn out onto lightly floured board and knead until smooth, about 5 minutes.
Cook potatoes with the skins on until done but not soft. Peel and dice potatoes and mix with eggs, onions and celery. Mix remaining ingredients together and add to prepared vegetables.
Measure the water in a large bowl. Sprinkle in the yeast and stir until dissolved. Add sugar, Crisco shortening, salt and half the flour. Beat well. Add remaining flour and blend until smooth. Scrape batter from side of bowl; cover with a cloth and let rise in a warm place until double in bulk. Stir down the batter and spread evenly in a greased loaf pan (9 x 5 x 3-inch). Batter will be sticky. Let rise in warm place until batter reaches 1-inch from top of pan. Bake in moderate oven (375°) for 45 to 50 minutes or until brown.
Cook broccoli in water 5 minutes; drain well. Combine soup, eggs, mayonnaise and diced cheese; mix well. Add broccoli and pour into baking dish (cake pan). Sprinkle on cracker crumbs and dot with butter. Bake 30 to 35 minutes in a 350° oven.
Soak beans overnight. Drain. Put all ingredients into crock-pot. Cover with water. Cook on low temperature 8 to 10 hours. Remove roast and debone. Put meat back into pot and cook 1 more hour to improve flavor.
Mix the first 3 ingredients together and roll into balls. Refrigerate 2 hours. Dip in chocolate mix consisting of the chocolate chips and paraffin melted in a double boiler. Put on cookie sheet lined with aluminum foil. Put in refrigerator or freezer. (May be put in container in freezer until ready to use.)
Dissolve jello in boiling water. Add enough water to juice from oranges to make 1 cup. Stir into jello mixture. Chill until thickened. Fold in the sherbet and fruit. Chill until firm.
In a small bowl, beat cream cheese with sherry until blended. Mix mustard with hot water. Let stand for 2 minutes to develop flavor. Stir into cream cheese mixture with Cheddar cheese. Turn into small bowl. Cover and chill until ready to serve. Garnish with parsley. Serves 50.
Preheat oven to 350°. In a medium bowl, cream butter and sugar until fluffy. Stir in oats and vanilla. In a small bowl, sift together flour and cardamom. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Press into a greased 8-inch round shortbread mold or 9-inch round cake pan. Bake 20 to 30 minutes or until light brown. Cool in pan 10 minutes. Loosen edges with a knife. Invert onto a cutting board. If necessary, tap edge of pan on cutting board. Cut warm shortbread into wedges. Cool completely. Store in an airtight container. Yield: 6 to 8 servings.
In a medium skillet, combine bacon grease, flour, vinegar, water and sugar. Cook until it begins to thicken, stirring often (about 2 minutes). Add onions and crumbled bacon to gravy. Pour over potatoes and gently stir together. Serve warm.
Prepare jello according to directions on package, substituting 7-Up for water. Refrigerate until thick, not set. With electric mixer add cream cheese, 1/2 whipped topping and optional fruit and marshmallows. Refrigerate until set. Garnish with remaining whipped topping, if desired. Serves 6 to 10 people.
Fry bacon. Drain on paper towels and crumble. Brown onion and pepper in a little of the bacon drippings. Brown ground chuck and drain. Mix all ingredients. Bake at 350° for 30 minutes.
Brown beef, onion, garlic and oregano in skillet. Add soup, water and vinegar. Simmer 30 minutes. Arrange in 12 x 8 x 2-inch baking dish, three alternate layers of noodles, cottage cheese, meat sauce and Mozzarella cheese. Top with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before eating.
Mix together and let sit overnight. And cook the next morning until tender. Put into jars and seal.