HumbleIntelligence/food-ner-1-Million huggingface dataset:
Core as many apples as desired and place in a shallow baking dish. Fill the cavities in the apples with brown sugar, raisins or nuts and a small piece of butter. Add boiling water to about 1/2 inch depth and bake uncovered in a 375 degree oven until the apples are tender. Serve warm or cold.
Cook potatoes in skins until tender. Cool, peel and shred coarsely. Add cheese, onion, salt, pepper and sour cream. Mix and put in greased 7 x 11 baking dish. Sprinkle with paprika. Bake 30 minutes at 350° or until brown. Serves 6.
Take an Oreo cookie and open it. Put the marshmallow between it and push it together.
Prepare pasta. Drain and keep warm. Melt butter. Stir in half and half, cheese and pepper. Keep stirring until cheese melts and mixture thickens. Add parsley and pour over warm pasta. Stir pasta thoroughly and serve immediately.
Mix all ingredients, except raisins, well. Add raisins. Fill muffin cups. Sprinkle with mixture of cinnamon and sugar. Bake at 400° for about 18 to 20 minutes. Good for after-school snack.
Remove core from cabbage. Fill 8 quart pan 3/4 full of water. Boil. Place cabbage in water, cut side up. Using 2 large spoons, separate leaves as they soften. Continue until 12 leaves are removed. Trim ribs very thin. Cook rice. Combine rice, beef, salt and pepper. Divide into 12 bunches. Place on cabbage and roll into 3-inch cylinder.
Melt butter. Saute onion and celery and then add to broccoli. Then cook soup, cheese and rice to mix. Add to broccoli. Bake 30 to 35 minutes at 350° or microwave 10 minutes on High.
Defrost potatoes. Combine only 1/2 c. melted margarine with all ingredients except corn flakes. Mix 1/4 c. margarine with crushed corn flakes and sprinkle over potato mixture. Bake at 350° for 45 minutes to 1 hour. Can be frozen.
Peel back the husks and remove the silk, leaving the husks intact. Brush ears with melted butter. Replace the husks and fasten with rubber bands. Microwave 4 minutes on Full power. Turn ears over and cook another 4 minutes. Allow to stand 3 minutes before removing the husks. Sprinkle with salt and pepper or season as desired.
Mix butter, oil and sugar until blended. Add eggs. Add remaining ingredients gradually. Bake in a tube pan at 350° for 60 to 65 minutes.
Saute peppers and mushrooms in butter 5 minutes. Add flour and blend. Add broth, cream, seasonings and chicken. Stir until smooth. Add sherry and pimento. Serve in patty shells. Sprinkle with almonds. (I use toast if patty shells are not available.) Serves 6.
Chop cabbage fine and boil until tender in salted water. Wilt onion in butter. Add cheese to wilted onion in chunks and allow to melt over low heat. When melted, add soup. Blend. Add boiled cabbage and mix well. Add bread crumbs. Sprinkle bread crumbs on top and bake in casserole dish at 350° for 20 to 30 minutes.
Mix sugar, milk, butter, coconut and pecans. Put in refrigerator for 30 minutes or longer. Remove and shape into balls. Return to refrigerator. Melt chocolate; dip balls in chocolate and place on waxed paper to harden.
Dissolve Jell-O and boiling water in large bowl. In another bowl, mix bananas, pineapple and strawberries together; then combine with first mixture. Divide in half this mixture and put into bowl you are going to keep it in. Congeal 1/2 mixture in refrigerator until set. Top this mixture with half the Cool Whip. Pour remaining Jell-O mixture and Cool Whip. Congeal and top with remaining Cool Whip.
Brown the meat. Add all ingredients together. Can be cooked in crock-pot or on stovetop.
Mix flour, sugar and milk and set aside. In a casserole dish, melt margarine. Add flour mixture. Dump peaches with juice to middle. Do not stir. Bake in 400° oven for 1 hour.
In an iron skillet, place the butter; place the pan in an oven heated to 425° to melt. Mix the flour, milk and eggs in a bowl. Remove the hot skillet with the melted butter from the oven; swirl the pan to coat with butter. Pour the batter into the hot pan; place in the oven for 20 minutes. Remove; sprinkle with powdered sugar and serve. Can be served with jam, ham or other covering.
Mix all ingredients well and coat lightly with dressing while pasta is slightly warm. May be served at room temperature or chilled.
Mix well and press into a 9 x 13-inch pan. Bake at 350° for 7 minutes. Let cool completely.
Mix milk, sugar, salt and melted shortening. Heat to lukewarm. Combine beaten eggs and yeast. Add all of these ingredients to flour. Cover and set aside to rise until double in bulk, then roll out to 1-inch thickness. Put in any size oiled flat pan. Grease top of dough with butter or shortening. Sprinkle with Topping.
About 1 hour before serving: In Dutch oven, saut onion slices in hot butter or margarine until tender. Add boiling water, then potatoes, salt and seasoned pepper. Simmer, covered, for 20 minutes or until potatoes are tender; do not drain. Meanwhile, heat milk with cheese until cheese has melted and milk is hot; do not boil. Add shrimp to potatoes and cook until they turn pink, about 3 minutes. Add hot milk and cheese mixture. Heat, but do not boil; sprinkle with parsley. Makes 8 servings.
In greased 8-inch square cake pan, melt butter and mix in brown sugar and cinnamon. Put sliced apples in mixture and stir until apples are coated. Mix remaining ingredients and spread over apple mix. Bake at 350° for 35 minutes. Let cool 20 minutes and turn out on plate.
Chop onions and brown in oil. Add salt, pepper and broth. Bring to a boil and add rice. Cover and cook over low heat 20 minutes. Let stand for 15 minutes and add chicken. Heat and sprinkle with cheese. Serves 4.
Drain off juice from all cans. Mix together and stir in sour cream. Refrigerate for 5 minutes and serve.
Mix ingredients and put in a 13 x 9 x 2-inch pan that is coated with cooking spray. Bake in a 350° oven for 45 to 50 minutes. Cool before serving.
Combine sugars, margarine and egg. Add vanilla. Mix flour with baking powder and baking soda. Add dry mixture to creamed sugar mix. Stir in oatmeal, then Rice Krispies. Add nuts, if desired. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Melt over low heat in heavy saucepan the butter and flour. Remove from heat and stir in apple cider and raisins. Return to heat and to boil, stirring constantly. Boil for 1 minute.
Dissolve gelatin and salt in boiling water. Add water to gelatin mixture. Chill until very thick. Fold in grapefruit and orange sections. Pour into six individual molds. Chill until firm. Yield: 6 servings. Carbohydrate 5 g, protein 0 g, fat 0 g, calories 20. One serving = 1/2 fruit exchange.
Preheat oven to 350°. Chop bacon and place in a heavy bottom skillet over medium heat. Cook until partly crisp. Add chopped onions. Continue cooking, stirring occasionally until onions are limp and transparent. Stir in brown sugar, ketchup and bourbon. Add beans. Mix well. Put in beanpot. Bake 1 1/2 hours at 350°. Serves 8 to 10.
Place flour in 14 x 20-inch cooking bag. Shake and coat inside. Place pork in bag. Close with twist tie. Place bag in 9 x 13 x 2-inch baking pan. Puncture 6 small holes or slits in top of bag. Bake at 350° for 2 hours. Remove from oven; open bag and combine remaining ingredients. Mix well. Spoon over and around pork. Re-tie bag. Bake 40 minutes longer.
Bring oleo, water, and Choco Bake to boil. Cool. Add sugar, flour, & salt. Add sour cream, eggs, & soda. After combining ingredients, pour into greased & floured 12x17 or 11x16 sheet pan. Bake 20 minutes at 400°. Start frosting 10 minutes after cake is in the oven.
Brown hamburger, drain fat, then add hamburger to crockpot. Brown bacon and onions, drain, then add bacon and onion to crockpot. Add all other ingredients. Stir well. Cover and cook on low 4-9 hours.
Beat butter, sugar and eggs together. Add flour and chocolate syrup and beat. Add pecan pieces. Bake in a greased 9 x 13-inch pan for 30 to 35 minutes at 350°.
Cook meat and sausage and drain. Add cheese and seasoning blend. Mixing together. Put ingredients on bread.
Grate cheese; spread cheese evenly in pan. Beat eggs and add chilies. Pour over cheese. Bake at 350° for 30 minutes. Cut in squares.
Cream the butter and brown sugar. Add flour and nuts. Mix well; set aside 1 cup of mixture for topping. Press remainder in bottom of an 8 x 8 x 2-inch square pan. Bake at 350° for 12 to 15 minutes. Cool. Chill. Cut into diamond squares. Makes 16 bar-cookies.
Bring the vinegar, sugar, turmeric, mustard and celery seed and salt to a boil. Pour over the chopped vegetables and refrigerate for 12 hours before serving.
Mix together cream cheese, margarine and flour. Form into dough. Roll into small balls. Put in lightly greased muffin tins and shape to pan. This will be your crust.
Cook lasagne noodles, drain and set aside. Thaw and squeeze dry spinach. In a medium bowl, blend Ricotta cheese, eggs, spinach and Mozzarella cheese; spread evenly on lasagne strips. Cut strips in half crosswise. Roll strips up jelly-roll style. Cut each roll in half. In a 15 x 10-inch baking dish (or two 8 or 9-inch baking dishes). Arrange roll-ups curled edges up; lay 3/4 sauce in pan and then spinach roll-ups. Add Parmesan cheese and rest of sauce. Cover with foil. Bake in a 350° oven until hot, 35 to 40 minutes.
Cream first 4 ingredients. Add eggs, one at a time. Beat well. Stir in flour and peanuts. Spread mixture evenly in 8 x 8 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool; cut in bars. Remove from pan. Cool. Sift confectioners sugar over tops. Yield: 2 1/2 dozen.
Combine all ingredients and bake in greased and floured tube or Bundt pan at 350° for 1 hour.
Mix well and pour in casserole dish. Top with bacon slices. Bake for 1 hour at 350°.
In large stock pot, combine all ingredients. Cook at a slow boil for 3 to 4 hours. Remove bones from soup. Serve with Parmesan cheese.
Brown chicken in skillet with oleo. Season well with seasoned salt and pepper. Add potatoes, carrots, onions and mushrooms (liquid and all). Cover and cook for 45 minutes. Add peas and tomatoes. Cook for 15 minutes more.
Brown hamburger and onion; drain. Add all other ingredients until cheese melts. Pour into bowl; serve with tortilla chips.
Marinate wings in marinade 24 hours. Bake at 325° for 1 1/2 hours. Turn every 1/2 hour.
Remove skin and bones from chicken breasts. Mix flour, garlic powder and paprika. Coat chicken with flour mixture. Brown chicken in margarine. Remove chicken and keep warm. Stir water, lemon juice and instant bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat 1 minute. Pour over chicken.
Preheat oven to 350°. Grease and flour Bundt pan. Combine nuts and bourbon and let stand. Cream butter and gradually beat in sugar. Add eggs and vanilla and mix. Sift flour with baking powder, soda and spices. Stir in flour mixture alternately with pumpkin, ending with flour. Add bourbon-nut mixture. Pour batter into pan and bake approximately 1 hour and 15 minutes. Cool in pan 10 minutes and turn onto cake rack.
Wash cucumbers. Let stand overnight in cold water. Combine vinegar, salt and water. Bring to a boil. Fill jars and seal.
Beat the eggs into the sour cream; add the vanilla. Mix into the wet ingredients the flour, 2 tablespoons of sugar, baking powder and salt.
Cook jelly and mustard on low to blend. Add wieners, cut into bite size pieces. Cook slowly for 2 hours. Serve in chafing dish.
Sift dry ingredients together. Beat 1/3 cup margarine into sweet potatoes. Add dry ingredients alternating with buttermilk; mix gently. Turn onto floured surface. Pat top of dough with flour. Roll out 1/2 to 3/4-inch thick with flour coated rolling pin. Cut with floured biscuit cutter. Place on cookie sheet sprayed with Pam. Biscuits should touch for soft sides. Brush tops with melted margarine. Bake at 350° for 20 to 25 minutes.
In a medium bowl, combine sour cream, cream cheese, mayonnaise and seasonings. Stir in onions, spinach and finely chopped water chestnuts. Cover; chill several hours to blend flavors. Scoop out the center of the bread, making a bowl for the dip. Tear the bread that was removed to make the bowl into dip size pieces. Place bread on a round dish and place bread pieces around it.
Mix sauerkraut, pepper, celery and onion in a bowl. Mix sugar, vinegar and oil together and pour over sauerkraut mixture. Stir until mixed. Refrigerate overnight or 6 hours.
Mix all and roll then cut. Refrigerate for 2 hours. Deep fry for 2 1/2 to 4 minutes.
Combine all ingredients except peanut butter cups (mix well) and roll into 1-inch balls. Place each ball into ungreased tassie pan; bake at 350° for 8 to 10 minutes. Remove from oven and place 1 peanut butter cup into each ball. Let cool and remove from tassie pan.
Preheat oven to 350°. In a large mixing bowl with mixer on low speed, combine cake mix, one egg, oleo and 2 teaspoons of the pumpkin pie spices until crumbly. Press onto bottom of a 10 x 15-inch jellyroll pan; set aside. In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining eggs, pumpkin, remaining pumpkin pie spice and salt; mix well. Pour over crust; sprinkle nuts on top. Bake 30 to 35 minutes or until set. Cool and chill; cut into bars. Store in refrigerator.
Melt chocolate chips and peanut butter in heavy saucepan on low heat. Stirring constantly, add cereal, stirring to coat. Shake powdered sugar in large plastic bag. Dry on baking sheet. Store in covered container.
Mix margarine, flour and salt and pat in bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Beat cream cheese until smooth; add powdered sugar and beat again. Fold in 1 cup Cool Whip. Spread over crust. Beat milk with pudding. Let stand 5 minutes. Spread over cream cheese mixture. Top with Cool Whip and nuts.
Heat oil in skillet. Saute onion until soft, about 6 minutes. Add crumbled sausage meat. Saute and brown 6 minutes. Add salt and thyme. Add mushrooms, garlic and nutmeg to skillet. Toss to combine and cook 4 minutes. Drain off fat. Add wine and cook dry. Add tomatoes and stir; cook 5 minutes. Add pepper and seasonings; set aside.
In a large bowl, combine Eagle Brand sweetened condensed milk and water. Add pudding mix. Beat well. Fold in Cool Whip. Layer wafers, bananas and pudding mixture in a large bowl.
Fry onion in butter until clear. Add thawed broccoli until heated. Mix cornbread mix per directions on box. To this, add onion and broccoli, the 2 eggs (beaten), cottage cheese and melted margarine. Pour into greased 9 x 13-inch dish. Bake at 375° for approximately 20 to 25 minutes until browned.
Sift flour 2 times with 2 tablespoons cornstarch if cake flour is omitted. Measure and mix with salt and cocoa. Sift again. Cream shortening; add sugar gradually, beating thoroughly after each addition. Add vanilla and well beaten eggs. Beat until fluffy. Beat in flour mixture alternately with the water. Add the dissolved soda and beat well. Bake in layer cake pans at 350° for 30 to 35 minutes.
Cook noodles; drain and set aside. Cook broccoli florentine according to directions and drain. Combine noodles, butter, salt and pepper to taste. Add cheese and cream. Stir until melted together. Serve hot.
Dust hard-cooked eggs with flour. Roll sausage on flat surface. Mix bread crumbs with mace, salt and pepper. Take each hard-boiled egg and dip in beaten egg; then wrap sausage meat around it until egg is covered. Sausage meat should be at least 1/2-inch thick around the egg. Roll in bread crumbs and deep fry until golden brown. Allow eggs to cool before serving.
First Layer: Mix flour, margarine and pecans. Spread in bottom of a 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool.
Mash avocado with fork, mix well with other ingredients. Adjust seasonings to taste. Serve immediately, or to hold, cover well with plastic wrap and refrigerate. Serve with chips, tacos, burritos, fajitas, etc.
Saute pepper, onion, hamburger meat and seasonings. Cook until well done. Then add other ingredients. Cook pasta until tender, then add all other ingredients and mix together. Put in casserole. Cover with cheese. Bake at 350° for 15 to 20 minutes until cheese melts.
Mix all of the above ingredients together and freeze. Take mixture out of freezer about 4 - 6 hours before using. Add 1 pint ginger ale - should be slushy.
Soak pinto beans overnight. Drain and simmer with garlic, salt and salt pork until tender, about 1 hour.
Combine crumbs and margarine. Press crumbs and margarine. Press onto bottom of a 9-inch spring-form pan. Bake at 350° for 10 minutes.
Fry out diced salt pork. Add onions, garlic and green pepper (cut up fine); cook until well done. Add tomatoes, paste, hot water and poultry seasoning. Add the other seasonings and cook slowly over a low fire for about 30 minutes. Add conch that has been ground fine. Cook on low heat for about 2 hours. Add cubed potatoes and cook until they are done. You may add more water if you desire a thinner chowder.
Combine all ingredients in a casserole. Cover and cook in 250° oven for 3 hours. Serve on rice.
Cream butter and sugar until very light and creamy, then add the eggs one at a time, and lastly the flour well sifted. Fill paper lined mold about 1/2 full and bake in an oven at 300° for large cake and 325° for 1 pound cake. If cake cracks on top during baking, this is caused by using too strong flour. In that case, use 1/2 cake flour and 1/2 bread flour.
Cream butter and sugar together. Add eggs and beat well. Add mashed bananas, flour, baking soda, vanilla and nuts. Grease and flour 1 large or 2 small loaf pans. Pour batter into pan. Bake for 1 hour until brown at 275°.
Dissolve yeast in water and sugar. Let sit. Measure dry ingredients in a large bowl. Mix butter, eggs, yeast and warm milk to dry ingredients. Mix well to form soft dough. Cover and place in a warm place to double its size (about 1 1/2 hours). Drop by spoonfuls in deep, hot oil. Fry until brown. Remove and drain on paper towels. Roll in granulated sugar. Makes 3 dozen.
Drain fruit cocktail overnight. Pat dry again with a paper towel. Mix pudding and cream cheese with an electric mixer. Mix with hands into fruit cocktail. Form into ball shape; place onto waxed paper in freezer just long enough for the ball to hold its shape. Roll ball over chopped pecans. At Christmastime, add extra red and green cherries. Serves 15 people.
Brown hamburger and drain off fat. Add water, seasoning mix and egg noodles. Stir. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes or until noodles are tender.
Wash and core apples. Do not peel. Cut apples in eighths. Coat the apples with the melted butter and add Karo syrup. Mix spices with brown sugar and add to the apple/butter/Karo mixture. Place them in a flat casserole dish and bake at 300° for 1 to 1 1/2 hours or until apples have a glazed appearance. It is better to make this dish a few hours ahead of time and let them stand in the liquid to enhance their flavor. Cook (fry) sausage links, then place them upon the apples and return all to the oven to reheat for serving.
Mix egg and brown sugar. Add flour alternately with soda and water; add the salt and cinnamon. Stir in apples and nuts. Mix well. Add the vanilla. Bake at 350° for 30 minutes.
Beat together the eggs and milk. Sift together the flour, baking powder and salt. Add to egg mixture and then add melted margarine. Use for clams, hot dogs, miscellaneous seafood or fruit. Cook items in deep fat at 375° until golden brown.
Heat margarine and mix with brown sugar. Mix flour and eggs to mixture, 1 cup at a time. Add nuts and flavoring. Grease and flour square pan before adding mixture. Bake at 350° for 20 to 25 minutes. Take out of oven while mixture is soft. Cut in squares.
Slice your potatoes as for scalloped potatoes. Put a layer of potatoes and a layer of chops; dust with salt and pepper and sprinkle on chopped onions. Continue until all is used. (End with potatoes on top.) Pour on the milk or water. Bake, covered, at 350° for 1 1/2 hours. Uncover during the last 10 minutes to brown.
Heat soup, milk, chicken and peppers in saucepan. Layer in 9 x 13-inch baking dish, starting with tortillas, then sauce; repeat. Bake, uncovered, at 350° for 30 minutes. I doubled the recipe for dinner for seven and it was a hit!
Toss together curly endive or Romaine and lettuce or spinach. Divide greens among 3 salad plates. Arrange meat, tomato, cucumber, Feta cheese, green onions, radishes and olives over greens. Drizzle with Vinaigrette. Makes 3 main dish servings.
Bake cake as box directs. For topping, mix cheese, milk and pudding until smooth. Pour cheese mixture over cooled cake. Sprinkle pineapple on top of cheese, then Cool Whip on top. Sprinkle nuts on Cool Whip. Keep in refrigerator.
Melt butter with scalded milk, add bread crumbs. Let stand 5 minutes. Add cheese, salmon, salmon juice, beaten eggs last. Bake at 350° for 45 minutes.
Mix together and cook lemon juice, sugar, cornstarch and water until thickened and cool. Cut up peaches into a baked pie shell. Pour cool cornstarch mixture over peaches. Spread Cool Whip over top and refrigerate.
Beat eggs. Add melted butter, sugar, Bisquick and milk. Beat again until well blended. Stir in coconut. Pour in greased pie plate. Bake at 350° for 35 to 40 minutes. Makes its own pie crust.
Brown the hamburger and onion together. Drain grease. Add chili, cheese and taco sauce. Heat together and fill crock-pot. Dip with Dorito chips.
Cut the hot dogs into pieces, as desired. I like about 2 inch pieces. Mix all the ingredients in a big pot and cook over low heat for approximately 45 minutes. Transfer to crock-pot if you are taking to a potluck.
Mix ground round, eggs, crumbs, ketchup, Accent, water and Lipton onion soup thoroughly. Put in pan. Cover with 2 strips of bacon. Pour tomato sauce over all. Bake at 350° for 1 hour.
Mix all ingredients together except tomato sauce. Form into 10 or 12-inch balls. Brown in an uncovered saucepan in 3 teaspoons of fat. Drain excess fat and add tomato sauce and 1 cup of water; cover tightly. Simmer 45 to 50 minutes or until rice is tender.
Mix milk, rind and egg yolks. Add lime juice, stirring as you add; continue stirring until thickened. Thickening is a result of the reaction of the milk with the lime juice.
Put pork chops in a pan just large enough for pork chops to touch. Put a slice of pepper, onion and tomato on each chop. Pour rice around the chops to same height as chops. Add broth to cover all (1-inch). Cover and bake until rice is done. If rice is too dry, add more broth.
Combine cereal, nuts and pretzels in a large bowl. In a small bowl, combine oleo, Worcestershire sauce and seasoning salt. Microwave on Full power for 45 seconds or until melted. Pour over cereal mixture. Stir until coated. Microwave on Full power for 4 minutes. Stir after 2 minutes. Spread on paper towels to dry.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Place in casserole dish and cover. Bake 1 hour at 325°. Enjoy.
Mix all ingredients except Corn Flakes in a large bowl. Pour into a greased 9 x 12-inch casserole dish. Sprinkle on Corn Flakes and bake at 350° for about 1 hour.
Wash cut up chicken parts and place in a shallow baking dish. Dot with pats of butter. Sprinkle generously with seasonings. Bake at 375° for one hour or longer, until chicken is golden brown and falling off the bone. A family favorite.
Mix eggs, sugar, vanilla and margarine in a double boiler. Cook until butter melts, then take off stove and mix flour and nuts. Cook about 20 minutes at 350° or until toothpick comes out clean. My pan size is about 10 1/2 x 15-inches.
Cook onions and green pepper in oil until soft. Add sauce, wheat germ, soy grits, cheese and parsley. Simmer several minutes until hot, stirring often. Cook spaghetti about 7 minutes, but do not overcook. Drain well. Spoon over spaghetti. Be generous. Top each portion with extra cheese. Serve with a salad and whole wheat or rye bread for a tasty change.