HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss sugar and cinnamon over apples. Put in 5 x 11 x 2-inch baking dish.
Put apples and cranberries through food chopper after apples are cored and pared. Clean oranges and lemon; put through food chopper. Add sugar and blend. Chill a few hours and serve.
Mix all dry ingredients together in a large bowl. Add sour milk, oil and eggs to dry ingredients and store in refrigerator in an airtight container. This may be stored in the refrigerator for 6 weeks. Bake at 375° for 15 to 20 minutes.
Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20 to 25 minutes or until very tender.
Melt candy bars and 1 stick butter, set aside and keep warm. Cream 1 stick butter and sugar. Add eggs, flour, soda and buttermilk. Then add candy bar mixture to ingredients, add nuts. Bake 1 hour at 300°.
Wash and drain spinach; place on paper towels. Press until spinach is barely moist. Combine spinach and cream cheese; mix well, stirring in remaining ingredients. Spoon into a lightly greased 2-cup baking dish. Bake at 350° for 25 to 30 minutes. Spread on crackers or party rye bread. Yield: 2 cups.
Lightly brown cube steak in olive oil on both sides. Sprinkle cube steak with the dry onion soup mix. Mix mushroom soup with water and pour over cube steak with dry onion soup. Cover and simmer 45 minute to 1 hour.
In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from heat and cool at room temperature until syrupy. Meanwhile, puree pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. Pour into an oiled 4 1/2 cup mold. Chill overnight. Just before serving, unmold onto a lettuce lined platter. Garnish with pear halves and mint leaves.
Brown hamburger and drain off grease. Add Manwich and chili powder; mix well. Simmer 10 minutes.
Beat eggs, sugar and flour. Add corn, butter, salt and milk. Stir thoroughly. Pour in buttered dish. Bake at 350° for 50 minutes.
Cream sugar and butter. Blend in 2 eggs and 1 teaspoon vanilla. Add dry ingredients alternately with 3/4 cup milk. Stir in nuts, cherries and chips. Bake at 375° for 25 to 30 minutes. Make frosting and spread while still warm.
Wash cucumbers but do not peel; cut crosswise into 1/4-inch slices. In a large bowl, combine cucumbers and onions. Sprinkle in salt and dill. Stir well. Let stand, uncovered, for 1 to 2 hours. Stir occasionally.
Mix first three ingredients. Press each biscuit and flatten. Spoon cheese mixture over half of flattened biscuit. Fold empty biscuit half over cheese mixture. Press seam of "half moon" with a fork to seal. Bake at 400 degrees for 20 minutes. Serve and enjoy!
Remove as much fat as possible from beef. Place in roast pan. Mix rest of ingredients together. Pour over roast. Roast at 325° for 4 hours or until you can easily shred with fork. Serve on Italian or kaiser rolls. Can easily be doubled or tripled. Freezes well.
In small bowl combine garlic powder, ginger and pepper. Blend well. Sprinkle mixture on both sides of meat. Save mixture. Heat oil in large skillet over medium heat. Add meat; cook 2 to 3 minutes on each side or until browned. In small bowl add to the saved mixture the chili sauce, soy sauce and honey. Pour over meat. Reduce heat to low; cover and simmer 10 to 15 minutes until meat is tender. Serves 4.
Combine dry ingredients in large bowl. Mix liquids; add to dry ingredients. Beat until smooth. Add nuts, raisins and dates and mix. Spray four 1-pound coffee cans with Pam. Divide batter into cans. Bake for 1 hour at 325°. Let cool; remove from cans. Wrap in foil. Store in refrigerator or freezer.
Preheat oven to 400°. Grease a cookie sheet. Spread butter and mustard on bread. Put corned beef and 1 teaspoon sauerkraut on top, then slice of cheese. Bake on cookie sheet 8 to 10 minutes until cheese is melted. Can be cut in half.
Mix up confectioners sugar as directed on confectioners sugar wrapper. Add peanut butter and mix well. Frost on chocolate cake. Serve.
Cream butter and sugar. Add eggs and lemon extract and blend. Sift dry ingredients together and combine with raisins and pecans. Add to creamed mixture and blend. Pour in well-greased and floured tube pan. Bake 2 hours at 275°.
Split hot dogs within 1/2 inch of ends, cut down 3/4 of the way down. Cut cheese into thirds and place strips in each slit. Wrap 1 crescent dough triangle around each hot dog. Bake on an ungreased cookie sheet, cheese side up at 375 degrees for 12 to 15 minutes or until golden brown.
Mix ingredients together. Knead with hands until it looks like pie dough. Roll into small balls. Dip in granulated sugar; press into mold. Pop out on waxed paper. Mints may be frozen in a covered container. (Add color with food coloring, if desired.) Makes 200 mints.
Thaw shrimp, if frozen. Peel and devein shrimp. In medium mixing bowl, combine lemon juice, chili powder, cumin and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally. Meanwhile in large saucepan, bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 main dish servings.
Bring to boil. Add 1/2 to 1 package dry Italian (Good Seasons) dressing mix. This will cover 1 pound of fettucini pasta.
Blend oregano into spaghetti sauce. Layer noodles, cottage cheese, mozzarella cheese, and sauce alternately in a 6x10 baking dish. Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before serving.
Combine all ingredients in small mixing bowl. Stir to blend. Use as marinade for steaks, roasts or chicken. Marinate for 1 hour at room temperature in covered container or in refrigerator overnight, turning meat occasionally.
Mix soup, mayonnaise, onion, cheese and egg with broccoli. Put into buttered 2-quart casserole. Crush crackers and sprinkle crumbs on top. Dot with butter. Bake at 350° for 45 minutes. Serves 6.
Prepare beans in usual manner with regular seasonings and bacon. (Or use left-overs). Mash very well and measure exactly. Mix with sugar, eggs, butter, and vanilla until well blended. Pour into pie crust and bake at 400° until firm. Garnish with pecans, if desired. Tastes like a pecan pie.
Brown ground beef and drain; add onion. Stir in salt and pepper. Place in bottom of a pie plate. Top with grated cheese. Combine milk, Bisquick and eggs. Beat until smooth. Pour over beef and cheese. Bake at 350° for 30 minutes.
Mix together in bowl and chill. Delicious fruit salad for special occasions. Will keep in the refrigerator 3 or 4 days.
Combine apples; let set in pineapple juice. Add remaining ingredients; mix well. Cover salad and chill.
Melt and combine chocolate squares and butter. Add milk slowly to chocolate and butter mixture. Add slowly sugar, cook in a heavy pan. Boil 7 minutes. Add a little salt and vanilla.
Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter in a glass measuring cup and then stir in lemon juice, garlic salt and tarragon. Place chicken on a microwave roasting rack and brush with butter sauce and microwave on High for 10 minutes. Rearrange chicken without turning so the uncooked portions are on the outside of dish. Again brush with butter sauce on High for 10 to 15 minutes or until chicken is done brushing with butter sauce every 5 minutes.
In a large bowl, mix all ingredients thoroughly. Shape meat mixture into loaf. Place in a 12 x 8-inch baking pan. Drizzle top with ketchup. Bake at 350° for 1 1/4 to 1 1/2 hours, until done. Let stand 5 minutes. Pour off fat.
Mix well. Fill hamburg or wiener buns. Wrap in foil. Bake in a slow 250° oven for 20 to 30 minutes or until cheese melts.
Mix all in one bowl by hand. Grease pan. Bake at 350°. Use whatever frosting you desire.
Preheat oven to 225°. Beat egg white with water in mixer bowl until frothy. Stir in pecans. Mix remaining ingredients in small bowl. Add to pecans; mix well. Spread on baking sheet. Bake for 1 hour, stirring occasionally. Cool. Place in decorative airtight containers. Makes 1 pound.
Step 1: Place frozen meatballs in 1 1/2-quart microwave-safe casserole. Cover with casserole lid.
Microwave milk on High for 3 to 5 minutes or to boiling. Mix sugar, cornstarch and egg together. Add about 1/2 cup of hot milk, stirring to blend. Add to remaining milk and cook for 4 to 5 minutes on 70% power or until thickened. Add butter, vanilla and salt. Cool.
Beat all ingredients except walnuts and crackers in medium bowl until creamy. Stir in walnuts. Pack into 2-cup crock or non-metal container; cover tightly, no longer than 2 weeks. Remove from refrigerator 1 hour before serving. Garnish with walnuts if desired. Serve with assorted crackers.
Butter toast heavily on both sides and cut into pieces. In a 9 x 9-inch glass pan (greased), put toast pieces first, then cheese and then sausage. Mix eggs and milk and pour over top. Cover and refrigerate overnight. Bake at 300° for 45 minutes, covered, and 15 minutes, uncovered.
Melt butter; mix with cake mix. Place pie filling in bottom of a 9 x 13-inch pan. Sprinkle mixture of cake and butter over the pie filling. Bake at 350° for 15 to 20 minutes, until golden brown.
Mix the first 4 ingredients together and pat into 9 x 13-inch pan. Bake 15 minutes at 350°.
Heat oven to 400°. Grease square pan, 9 x 9 x 2-inches.
In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add milk, water and butter to dry ingredients. Beat 2 minutes at medium speed. Add egg and 1/2 cup flour, beat 2 minutes at higher speed, scraping bowl occasionally. With spoon stir in enough flour to make soft dough. Cover tightly and let set 2 to 4 hours. Punch dough down, turn out on lightly floured board. Shape any way you wish and place on pan. Cover, let rise to double in bulk, about 40 minutes. Bake in 375° oven 15 to 20 minutes or until brown.
Stir together peanut butter and honey in large bowl until smooth. Stir in raisins, then the granola, until blended. Form 1 heaping tablespoonful of mixture into 2 x 3/4-inch logs. Repeat with remaining mixture. Refrigerate 1 hour until firm.
Beat sugar, egg white and cold water to a peak in double boiler. Remove from heat. Add vanilla, baking powder and marshmallows. Whip and put on cake. Reserve some; add food coloring and swirl on cake.
Spray an 8 or 9-inch spring-form pan or pie plate lightly with nonstick cooking spray. Sprinkle bottom with cracker crumbs. Dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese. Cover and blend at medium speed, scraping down sides occasionally, about 2 minutes until smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set; about 4 hours. When ready to serve; remove side of pan. Top cheesecake with pie filling. Serves 8.
Roll out cookies (save out 1/3 cup) and mix with 1/4 pound butter. Press into pan and bake at 325° for 10 or 15 minutes. Cool.
Put 1 cup noodles in casserole. Next, hamburger, salt, pepper, then tomatoes over hamburger, then rest of noodles. Top with grated cheese, the more cheese, the better. Cook in 350° oven for 45 to 50 minutes.
Run persimmons through colander with milk. Add eggs, well beaten. Sift dry ingredients plus spices and add slowly to liquid. Add butter. Pour into large pan. Bake at 350° for 1 hour. Serve with whipped cream.
Boil sugar until hard ball forms in water. Pour syrup over stiffly beaten egg whites, gradually beating constantly until creamy. Add nuts, if desired.
Cream shortening and sugar. Add egg and mix well. Add applesauce and mix well. Sift together next 5 ingredients. Add raisins and nuts. Mix boiling water and soda. Add to sugar mixture, alternating with flour mixture. Bake at 350° for 45 minutes. Ice with caramel icing.
Cream together sugar, margarine and eggs. Add flour. Add chopped nuts, salt, cocoa and vanilla. Bake in a 9 x 15-inch pan at 350° for 40 minutes. Remove from oven. Spread marshmallow cream on top while hot. Let cool 1 hour.
Blend all the ingredients together and pat into a flat, round mold between waxed paper.	Sprinkle the lemon pepper on all sides. Refrigerate. Make	day before. Time of preparation: 10 minutes. Serves 10 to 12.
Combine first 6 ingredients; stir well. Place tenderloins in a 12 x 8 x 2-inch dish; brush olive oil mixture over all sides of tenderloins. Cover and chill 3 hours. Grill tenderloins, covered, over hot coals 12 to 15 minutes or until meat thermometer reads 160°, turning once. Cut into slices to serve.
Mix water, dish liquid and glycerine in container. Shape bubble wand out of florist wire. Have fun!
Mix milk, juice and Cool Whip. Fold in berries. Be careful not to crush. Cut bananas crossways and put in bottom of shells. Pour in fruit mixture. Chill.
Dice onions and celery. Add spices to cup of boiling water. Simmer until soft. Tear light whole wheat bread into pieces. Combine everything. If mix is too dry, add more skim milk. Bake in oven next to your turkey or chicken for 20 minutes. Stuffing inside a bird adds fat from the meat and skin. This stuffing is so tasty. Serves 8.
Mix shortening and sugars. Add eggs and milk. Add dry ingredients, then apples. Pour batter into greased 9 x 13-inch pan.
Dissolve yeast in warm water. Add sugar, syrup, oil and salt. Add flour gradually, making dough just stiff enough to handle easily. Knead 10 minutes. Let rise until double in bulk. Shape into loaves and let rise again, until double in bulk. Bake at 425° for 10 minutes. Reduce heat to 375° for 20 minutes. Brush with melted butter and remove from pans. Makes 2 loaves.
Slip skins from grapes; set skins aside. Bring pulp to boiling; reduce heat and simmer 5 minutes. Press pulp through sieve to remove seeds. Add skins to pulp. Combine sugar, flour and salt. Add lemon juice, butter or margarine and grape pulp. Pour into unbaked pastry shell. Sprinkle Crumb Topping over filling. Bake in hot oven (400°) about 40 minutes.
Mix sausage, cheese and flour together. Put sausage mixture in deep dish pie crust. Combine beaten eggs with parsley flakes, evaporated milk and onion salt. Pour egg mixture over it. Bake at 375° for 35 to 40 minutes.
Cook spaghetti and rinse with cold water. Add vegetables and toss mixture with dressing and seasoning. Salt to taste.
Mix turkey, celery, almonds, onions, mayonnaise and soup together. Pour into a 2-quart greased casserole. Sprinkle with cheese and potato chips. Bake at 350° for 30 minutes. Serves 6.
Heat olive oil or butter in frying pan. Add hamburger meat and brown. Add cabbage chopped in long strips and cooked until tender. Salt and pepper to taste.
Melt butter in 8-inch square pan. Mix dry ingredients; add remaining ingredients, including melted butter. Mix thoroughly. Spread in 8-inch square pan. Bake at 350° for 20 minutes.
Combine flour and salt; set aside. Cream butter or margarine and warm cheese. Stir in flour mixture by hand just until blended. Divide dough into fourths, wrap in plastic wrap and chill several hours or overnight. Preheat oven to 400° and lightly grease baking sheets. Combine apricot preserves, coconut and walnuts; set aside. Working with one fourth of dough at a time, roll on floured pastry cloth or other floured surface into 8 x 10-inch rectangle. Cut rolled dough into 2-inch squares. Spread each square with 1 teaspoon apricot mixture leaving edges of dough uncovered. Moisten one corner of dough with water. Beginning at opposite corner roll toward moistened corner and press lightly to seal. Bake 10 to 12 minutes or until edges begin to brown. Cool on wire rack. Sprinkle with confectioners sugar. Makes 80.
Drain all juices and save; mix instant vanilla pudding mix with juice. Will	be thin; pour over fruit. Will last several days in refrigerator.
Mix and let stand for 2 days in refrigerator. Take one cup out and feed it. Use other cup for bread. Let cup that you feed stay out of refrigerator for one day.
Blend together Open Pit barbecue sauce and brown sugar gradually, mixing constantly to avoid lumping together. Add remaining ingredients, blending well. Refrigerate at least 24 hours before using.
Flour beef cuts and brown in	oil. Salt and pepper. Cover with water. Add pinch of red pepper, onion, allspice, cloves and bay leaf. Simmer for several hours until meat is tender. Add catsup and gingersnaps. Cook for 1/2 hour longer and serve.
In a large bowl, combine the noodles with water to cover. Soak until just tender about 45 minutes, then drain.
Combine all ingredients in a large, microwave-safe bowl. Mix well. Cover and microwave on High for 6 minutes or until heated. Stir every 2 minutes. Serve over your favorite pasta. Makes about 3 cups.
Crush wafers and place in bowl. Add remaining ingredients except coconut and mix until blended. Shape into small balls and roll in coconut. Store in covered container in refrigerator. Make several days ahead to allow flavors to blend.
Chop mushrooms, stock, onions and lemon juice. Boil. In another pan melt butter and add flour on high heat. Add lite cream and then heavy cream, salt and pepper to make a smooth sauce. Mix all together and add sherry. Garnish with parsley.
Mix sugar, flour and cornstarch together, blending well. Add eggs, mixing well. Add melted margarine and chocolate, mixing only until blended and smooth. Gradually add milk, mixing and keeping bowl scraped down well. Stir in vanilla (more if desired) and salt. Sprinkle chopped pecans on top of coconut over bottom of two 10-inch unbaked pie shells. Pour chocolate mixture into shells and bake approximately 40 minutes in a 350° oven.
Thaw pastry sheets about 20 minutes. Season chicken breasts with salt and pepper. Saute in butter about 1 minute on each side. Drain, set aside to cool.
Pour all ingredients into a bowl and bake at 350° for 45 to 50 minutes.
Mix margarine, yellow cake mix and coconut. Press into an ungreased 9 x 13-inch pan. Spread the can of apple pie filling over the mixture pressed in the pan. Mix the sugar and cinnamon, then sprinkle it over the apple pie filling. Beat egg, then mix it with the sour cream and spread it over the sugar and cinnamon. Bake in a 350° oven for about 35 minutes or until done.
Preheat broiler. Mix mayonnaise, Parmesan and garlic in large bowl to blend. Arrange bread, cut side up, on a large cookie sheet. Butter bread. Broil until crisp and brown. Spread Parmesan mixture over cut sides of bread. Broil until top is puffed and golden brown. Sprinkle with chopped basil. Cut bread into wedges and serve. Makes 12 servings.
Combine dry ingredients; set aside. Beat eggs. Add sugar, oil and vanilla; beat until creamy. Add squash and pineapple. Add dry ingredients. Stir only until moistened. Bake in 2 well-greased loaf pans at 350° for 1 hour. Cool 10 minutes on rack before turning out.
Arrange fillets in single layer on well greased 15 1/2 x 10 1/2 x 1 inch baking sheet. Sprinkle with salt. Mix spaghetti sauce and onion, pour over fillets. Bake uncovered at 350° till fish flakes easily with a fork, about 25-30 minutes. Sprinkle with cheese; return to oven till cheese melts, about 3 minutes.
Mix graham cracker crumbs and 6 tablespoons margarine. Place in bottom of pan. Beat until thick 1/4 pound margarine, vanilla, egg and powdered sugar. Spoon onto crust. Cut bananas into slices and place on top of filling. Put crushed pineapple over bananas. Spread Cool Whip on top of this. Sprinkle with cherries and nuts.
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan; broil for 15 to 20 minutes to remove excess fat. Put 1 sliced onion in bottom of crock-pot. Add browned pork roast, remaining onion and other ingredients. Cover and cook on low for 10 hours or on high for 5 to 6 hours. Remove meat to platter; thicken gravy, if desired.
Preheat oven to 350°. Cream sugar and cream cheese together with hand beater or mixer; add remaining ingredients. Mix until very smooth. Spray a spring-form pan with "Pam" or nonsticking spray; pour batter in pan and place in pan of water (water should come up at least halfway on the outside of pan). Bake at 350° for 1 hour; turn off oven and leave in oven 1/2 hour longer. Remove from oven and cool on wire rack. Chill approximately 8 hours. Remove from pan before serving. Makes 10 to 12 servings.
*To test, put pinch of sugar on top.	Wait 5 minutes. Should be foam on top, if good.
Boil potatoes until tender, then peel and slice. Pour salt, oil and vinegar or French dressing over warm potatoes. Let cool. To cooled potato mixture, add pepper, celery seed, chopped onions, sliced eggs, bacon and olives. Then add gently the mayonnaise. Serves about 18.
Combine pimientos, vegetables, olives, garlic, oil, vinegar, salt and pepper in large bowl. Mix well and stir in consomme. Dissolve jello in boiling water. Chill until thickened. Fold in vegetable mixture. Pour into 8-cup mold. Chill until firm, about 4 hours. Unmold and garnish with tomato, lemon and cucumber slices, if desired.
Mix flour, cornmeal, milk, egg, sugar and corn. Pour 1/2 of mixture in iron skillet. Sprinkle meat and 1/2 cheese on top. Add other 1/2 of cornmeal mix. Spread rest of cheese on top. Bake at 350° for 45 to 60 minutes.
Combine 2 cups cold water, fruit and lemon juice in blender container. Cover and process on high until smooth. Strain mixture to remove seeds. Mix thoroughly with sugar. Pour into ice cream canister. Stir in remaining 1 cup of water. Freeze as directed by ice cream freezer manufacturer. Makes 1 1/2 quarts. You can substitute strawberries for raspberries.
Layer ingredients, starting with head of lettuce, in 13 x 9-inch pan.
Preheat waffle iron. Sift together dry ingredients. Combine milk, oil and egg yolks. Add to flour mix. Beat smooth. Beat egg whites until soft peaks form and add to mixture. Pour batter into waffle iron and cook.
Combine milk and sugar; scald over hot water. Beat eggs well. Add a bit of hot milk mixture; blend well. Return to double boiler and cook over low heat until mixture coats. Remove. Add vanilla or nutmeg.
In a large saucepan over medium-high heat, cook garlic in margarine for 2 to 3 minutes. Add broth and tortellini; heat to a boil. Reduce heat; simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes more. Serve topped with cheese.
Bake oranges and cloves for 30 minutes at 350°. Mix cider, cinmamon and whiskey with baked oranges. Heat and serve.
In saucepan, add and cook to boiling point first 4 ingredients. Sift flour and sugar and add to chocolate mixture. Add last ingredients and mix well. Bake at 350° for 20 to 25 minutes in greased cake pan.
Mix beaten eggs and sugar. Add squash, oil and vanilla. Sift flour, soda, baking powder, salt and cinnamon. Add and mix well. Stir in nuts and raisins or dates (optional). Bake at 250° until done.
Blend all ingredients together. Shape into a ball. Roll in chopped nuts and dried parsley (optional).
Mix all ingredients except cheese in usual manner for corn bread. Pour half of the mixture into greased baking pan and cover with half grated cheese. Add remaining mixture and cover with cheese. Bake at same temperature as you would bake corn bread.
Beat egg whites and cream of tartar until stiff. Add sugar a small amount at a time. Add crackers and nuts. Bake at 375° for 25 minutes. Serve with whipped cream.
In the top of a double boiler, mix sugar and flour together. Add beaten egg yolks to mixture, stirring often. Add boiling water and lemon juice or flavoring. Continue to stir until mixture gets really thick. Make sure the bottom of double boiler has plenty of water in it, but not enough to cause steam to rise while stirring ingredients. Pour into cooked pie shell.
Cut peanut butter into flour. Add milk and mix lightly with a fork. Turn out on lightly floured board. Knead gently 1/2 minute. Roll out dough 1/2-inch thick. Cut with biscuit cutter. Bake at 450° for 12 to 15 minutes.