HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and quarter apples. After they are peeled, put in a brass copper kettle with between 1 1/2 to 2 gallons of water. Cook until they are tender. You can sieve at this stage if you desire (we never do). To this smooth sauce, add sugar. I like to add brown sugar. You must stir all the time with a long handle stir or it will stick and burn. Cook until it is the thickness you like, taking out a little and testing for thickness. We like to add flavoring last. Have cans washed and ready and lids hot. Can and seal. Grimes golden apples are our favorite for our apple butter. Golden Delicious are also good.
Beat egg whites stiff. Fold in sugar gradually and add chocolate chips and nuts. Preheat oven to 350° and turn off after putting cookies in stove. Leave 4 hours or overnight. Makes 40 cookies.
Serves 4 to 6. Combine onion, garlic and butter in 3-quart casserole. Microwave at High 1 to 2 minutes until onions are soft and translucent; add remaining ingredients. Push wieners to bottom of dish so they are buried under beans. Cover. Microwave 13 to 15 minutes until heated through, stirring, after 1/2 the time.
Layer unwrapped tamales, corn chips, chili and grated Cheddar cheese in a 9 x 12-inch baking dish. Bake at 350° for 20 to 30 minutes, until bubbly.
Make pastry. Use big zucchini, but still tender enough that you can pierce skin with fingernail. Peel, cut in quarters, remove seeds and cut into apple slice sizes. Toss together the zucchini, lemon juice and salt. Mix remaining ingredients in a large bowl. Add zucchini mixture to bowl and mix well. (It will be runny.) Dump the filling into a 9-inch unbaked crust. Dot with butter or margarine. Add top crust. Bake at 400° for 40 minutes or until golden brown. You won't believe how delicious this pie is! Serves 8.
Drain green beans. Combine beans, chestnuts and mushroom soup and place into buttered baking dish. Bake for 30 minutes in 325° oven. Before serving, top with french fried onions an heat 10 minutes at 400°.
Grease a large shallow casserole. Spread dry soup mix in bottom; add uncooked rice. Lay desired chicken parts over top, skin side up. Mix the soup and water together; pour over all. Cover tightly; bake at 350° for 2 hours. Uncover the last 15 minutes to brown. Serves 6.
Mix cream cheese, butter, mayonnaise, onion, lemon juice, salt and pepper until well blended. Add in shrimp. Chill at least 2 to 3 hours. Serve with crackers.
Cut tortillas in strips; place on bottom of a 9 x 13-inch casserole dish. Place chicken on top. Mix soups, salsa, milk and onion together. Pour on top. Sprinkle cheese over all. Bake at 350° for 1 hour.
Mix flour, baking powder and sugar in a separate bowl, then mix eggs, anise oil, Crisco and margarine. Put everything together in a bowl and mix by hand until you can form balls by hand, or spoon onto cookie sheet (floured lightly). Bake 10 to 15 minutes, until bottom of cookie is lightly browned.
Preheat oven to 350°. Grease and flour round pan (8 x 1 1/2-inch or 9 x 1 1/2-inch). Beat all ingredients except cookies in a medium bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes, scraping bowl occasionally. Coarsely chop cookies. Stir into batter. Pour into pan. Bake for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes and remove from pan. Cool completely. Serves 8.
Pour raspberry lemonade drink evenly into 3 ice cube trays. Freeze 3 hours or overnight. Measure tropical punch drink mix into cap to 2 qt line. Place in pitcher. Add water and juice. Stir until drink mix is dissolved. Pour into punch bowl just before serving. Stir in club soda and blue ice cubes.
Preheat oven to 350°. Stir all the ingredients together, except the bacon grease. You can use any of the following pans to cook this cornbread. Heat the 2 tablespoons bacon grease in a 9-inch cast-iron skillet, 2 cast-iron corn stick pans with 1/2 teaspoon bacon grease in each section or 1 pie shape divided cast-iron skillet with 1/2 teaspoon bacon grease in each section. I prefer the pie shape skillet because I like a lot of crust. Whichever pan you decide to use, heat the grease in it until hot, pour batter in and bake for 20 to 25 minutes.
Rinse shrimp under cold water; chop. Drain water chestnuts; chop until very fine. Chop up green onions. Add mayonnaise and Tabasco sauce. Make the night before and refrigerate. Serve as a spread on Wheat Thins.
Heat oil in skillet. Add chopped onions and chopped cabbage and stir-fry 3 minutes. Add string beans and cook for additional 3 minutes. Remove from heat and cover.
Place chicken in baking dish. Place cheese slices on breasts. Combine cream of chicken soup and milk and pour over breasts. Then sprinkle stuffing mix over everything. Drizzle melted butter over stuffing mix. Bake in a 350° oven for 50 minutes.
In skillet, melt butter; stir in brown sugar until dissolved. Add the oat flakes and walnuts. Stir over low heat until nuts are toasted and oat flakes are glazed. Remove from heat. Beat egg whites until foamy. Add granulated sugar gradually and beat until stiff and glossy. Without washing beaters, in another bowl beat the egg yolks until light and fluffy. Beat in juice and rind of 1/2 lemon and 1 orange. Whip the cream together until blended. Sprinkle 2/3 of the oat flake mixture in a 9-inch oblong pan. Top with citrus mixture. Sprinkle with remaining oat flakes. Cover. Freeze until firm, 2 to 4 hours. Remove from freezer 20 to 30 minutes before serving. Makes 10 to 12 servings.
Mix all ingredients; place in loaf pan. Cover with bacon strips if desired. Bake 1 hour at 350°.
In large skillet, saute onion and celery in margarine. Stir in tuna, soup, mayo, milk, mushrooms and pimento. Meanwhile, cook noodles according to package directions and drain. In a 2-quart greased casserole, combine noodles and tuna mixture. Top with bread crumbs tossed with 2 tablespoons melted margarine. Bake at 350° for 25 to 30 minutes or until lightly browned and bubbly. Makes 6 servings.
Bake pie shell; cool. Mix 2 egg yellows into milk mixture. Squeeze juice from lemons into egg and milk mixture; stir well. Pour into cool pie shell. Sprinkle graham cracker crumbs on top or make meringue from egg whites and form peaks. Bake until meringue is lightly browned. Let cool in cool, dry place.
In a very large bowl, combine butter, salt and baking powder. Using an electric mixer, blend well. To measure flour, lightly spoon flour into measuring cup; level off (do not scoop or sift flour). Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store in refrigerator in tightly covered container up to 4 weeks. Makes 8 cups of mix - use for any of the variations to follow:
Combine all the ingredients. Shape into 1 large ball or 2 small ones. Roll into pecans. Serve with crackers.
Make into individual burgers. Cook slow on 250° in an electric skillet until done. Put burgers on buns; top with Swiss cheese. Add mushrooms. Microwave 30 seconds or until cheese has melted.
Cut deer steak into small pieces. Cook in water at low temperature for 2 to 3 hours or until tender. Add water as needed. Add cut up green pepper during the last hour of cooking. When steak and pepper are done, add soup mix and gravy. Dish is completed when boiling starts.
Mix ingredients except one cup milk, stir well and let come to a boil. Stir well and add other cup of milk slowly (do not stop boil). Cook until a soft ball is formed in cool water, add four cups whole pecans. Pour into large buttered pan and place in refrigerator, overnight. Cut into squares and dip in chocolate dip.
Cook noodles as directed on package. Meanwhile, brown ground beef with green pepper and garlic until beef is browned and green pepper is tender; drain. Drain noodles; combine with beef mixture, soup, tomatoes, salt and cheese. Spoon into a greased 2-quart casserole dish. Cover and bake at 350° for 30 to 40 minutes. Uncover; top with French-fried onions and bake 5 minutes longer. Yield: 4 to 6 servings.
Place sherbet in bowl; stir until smooth. Stir in 1/2 of the Cool Whip until well blended. Spoon into crust. Sprinkle with chopped Oreo cookies, pressing firmly into sherbet. Cover with remaining Cool Whip. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with finely chopped Oreo cookies and candy pumpkins, if desired. Store leftover pie in freezer. Makes 8 servings. Great idea for a Halloween party!!!
Combine popped corn and nuts, toss with butter and salt. Spread on flat pan, combine sugar, 1/2 cup butter and corn syrup in saucepan. Bring to boil, stirring constantly. Then boil, stirring occasionally until turns light caramel color. Remove from heat, add vanilla. Pour over popcorn, stir to coat. Spread out. Break apart when cool. Store in airtight container. Yields 2 pounds.
Place olives, eggs, bacon, broccoli and cauliflower in a large salad bowl. Mix together dressing, mayonnaise and Parmesan cheese. Pour over ingredients in large bowl; mix well.
Crumble Oreos to cover the bottom of rectangular dish. Mix cream cheese with 1 cup milk, then add vanilla pudding and another cup milk. Mix good, then add Cool Whip and mix some more. Pour over Oreos in dish. Crumble some more over top and refrigerate.
Cream butter and sugar until fluffy and light. Add salt and mix well. Add flour alternately with the sherry, beating well. Stir in nuts. Drop from teaspoon on greased cookie sheet. Bake at 350 for 20-25 minutes. Makes 100 cookies.
Cut corn from cob. Slice onions and peppers. Cut cabbage fine. Add all ingredients together. Boil together about 20 to 25 minutes. Thicken with flour, mixing flour with a little water first. Boil 15 minutes longer. Seal in sterilized canning jars.
Scald milk, then cool. Soften yeast in warm water; let stand 5 to 10 minutes. In a large bowl, put sugar, shortening and salt. Immediately pour scalded milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend in 1 cup sifted flour. Stir softened yeast and add, mixing well. Measure 5 or 6 cups sifted flour. Add about 1/2 the flour to the yeast mixture and beat until very smooth. Beat in eggs; grease dough and let rise. Bake 45 minutes in a 350° oven. Makes 2 loaves of bread or 9 x 13-inch pan rolls.
Mix dry ingredients. Cut in margarine. Add remaining ingredients except beaten egg. Knead briefly and put in 2-quart greased casserole. Cut a cross on top. Brush with beaten egg. Bake at 350° for 1 hour. (Do not freeze.)
Preheat oven to 400°. Cream Crisco, white sugar, brown sugar, vanilla and egg in large bowl at medium speed of electric mixer. Combine flour, baking soda and salt. Stir into creamed mixture. Press 2 level measuring teaspoonful dough around each kiss, covering kiss completely. Place pecan half on top of each. Place on ungreased baking sheet. Bake at 400° for 6 to 7 minutes. (Cookies will not brown.) Gently press pecans into hot cookies. Cool on baking sheet 1 minute. Remove to cooling racks. Makes 3 dozen cookies.
Combine all ingredients. Mix well. Yields 3 cups dry mix. Store in airtight container.
Beat egg whites. Add cream of tartar. Beat until stiff. Add sugar and beat until blended. Crumble crackers and fold into mixture. Add pecans and vanilla and blend. Spray pie pan with Pam and pour mixture on. Bake at 350° for 20 to 25 minutes until light brown. Cool completely. Top with Cool Whip and refrigerate.
Preheat oven to 350°. Slice onions (like onion rings); saute onions in stick of butter until limp. Place a layer of onions (about half) in casserole dish that has crumbled up Ritz crackers sprinkled with Parmesan cheese. Repeat the layers using the balance of the onions and end with crackers. Bake approximately 20 minutes.
Mix well the oil, eggs and brown sugar. Add the flour, baking powder, baking soda, cinnamon, vanilla, salt, apples and nuts. Pour into greased and floured baking pan. Bake at 350° for 45 minutes to 1 hour.
Mix together the first 4 ingredients. Beat remaining ingredients in separate bowl. Combine the two mixtures with a fork; then with hands. Mold dough in a bowl. Chill 15 minutes before rolling out. Will keep in refrigerator in plastic bag for 2 weeks.
Bring to a rolling boil the sugar, chocolate, cocoa, milk, oleo and vanilla. Remove from heat. Add oatmeal, coconut and nuts. Mix well. Drop by teaspoon on waxed paper.
Beat eggs, flour, sugar, vanilla and milk. Stir in coconut. Pour into two 9-inch pie pans. Bake at 325° for about 30 minutes or until brown.
Allow cheese and sausage to come to room temperature. Mix together with Bisquick and work all together until completely mixed. Roll into small balls. Put on greased pan and bake at 400° for 10 to 15 minutes.
Shred cabbage in bowl. On top of cabbage, place shredded onion and green pepper. Sprinkle sugar on top of cabbage, onion and green pepper. Do not stir. Bring other ingredients to boil and pour over cabbage, etc. while hot. Refrigerate at least 4 hours or preferably overnight. Will keep in refrigerator about a week. Stir and remove excess oil before serving.
Slice Twinkies in half. Layer in a 13 x 9-inch baking pan. Mix together all other ingredients (Cool Whip, cream cheese and milk) until smooth. Pour on top of sliced Twinkies (center filling up). Add choice of pie filling or serve as is. Chill before serving.
Boil ham hock and fatback in 5 cups of water for 1 half hour. Add field peas to the ham hock and fatback. Boil peas until tender and	keep adding water until brown gravy appears. Then add rice and let simmer with top on. Stir with fork and let cook for 45 minutes. Season to taste.
Season to taste according to 2 Chronicles 9:9. Spices: 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 teaspoon vanilla. Follow Solomon's prescription for making cake: Proverbs 4:23. Bake in 2 greased bread pans (5 x 9-inch) at 325° for about 1 1/2 hours.
Boil and bone the chicken or use leftover turkey. Make the roux: In a non-stick frying pan, combine the flour and oil and brown as much as you can without burning it. Add onion and bell pepper immediately (cools it down) and cook them until soft. Turn this mixture into a big pot and add tomatoes, okra and turkey. Add water or broth as needed. Season with remaining ingredients to taste.
Start by cooking raisins slowly in small amount of water about 8 minutes. Beat eggs; add sugar, oil and bananas. Mix well and add flour, salt and nuts. Put in raisins and their juice; add soda to warm raisin water. Mix; add vanilla. Stir well and put in 2 loaf pans. Bake at 350° for 45 minutes.
Mix together and pour on waffle iron. THIS MIXTURE WILL NOT KEEP. However, you can cook it all and freeze. Then heat in toaster oven (not microwave). These will be as crisp as if just baked.
Brown ground beef and drain. Fry bacon crisp and break into pieces. Mix with the rest of the ingredients in a large size crock-pot. Cook on low setting for 6 to 8 hours. No peeking or stirring.
Mix rice, hamburger, egg, salt, pepper and onion. Form ball. Fry on all sides. Drain. Mix mushroom soup and water. Pour over meatballs. Bring to boil. Put lid on. Turn low; stir often.
Shred the cabbage and onion into a large mixing bowl, then stir in the sugar. Set this mixture aside while making the dressing.
Combine first 3 ingredients in bowl. Blend next 4 ingredients in saucepan. Bring to boil over medium heat. Pour over dry ingredients, stirring until marshmallows melt. Stir in remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until cake tests done. Frost with Coca-Cola Frosting.
Cook asparagus in a small amount of water 6-8 minutes or until crisp tender; drain. Place asparagus in a 12x8x2 baking dish. Combine butter and lemon juice; pour over asparagus. Sprinkle cheese and paprika over asparagus. Place under broiler until browned. Garnish with lemon, if desired.
Sift together first 7 ingredients. Cream sugar and butter. Add dry ingredients alternately with tomato soup, add raisins. Use chopped nuts to top frosting bake at 350° for 45 minutes to an hour in greased and floured loaf pan.
In the bottom of a 9 x 13-inch pan, place the chicken pieces, then layer evenly on top the Swiss cheese, dried bread crumbs from the stuffing mix, then the seasoning packet from the stuffing mix. In a small bowl stir together the can of soup and 1 soup can of water. Pour this mixture over the top to moisten all the bread crumbs. Bake at 325° for 1 hour. Allow to stand 5 to 10 minutes before serving, covered, so chicken will reabsorb the juices.
Place all ingredients in a large saucepan (kettle). Cover with boiling water, paddling it thoroughly; simmer slowly about 1 hour, stirring frequently so that meat does not solidfy. Fill pie; pour out excess moisture, but do not remove all. Bake at 375° about 1 hour. Makes 4 pies.
Cook corn syrup, sugar and water to 238°. Add butter and peanuts. Cook to 300° or hard crack stage. Remove from heat and add vanilla and soda. Stir until foamy and pour quickly onto a buttered cookie sheet. Break when cool.
Cut corn from cob. Heat butter in large skillet. Add corn, onion, green pepper and oregano. Cover and cook 6 to 7 minutes until tender. Stir and shake occasionally. Add salt, sour cream and tomatoes and cook only until tomatoes are hot, not mushy!
Place roast in casserole dish. Fill with water to 1-inch from top of dish. Add Worcestershire sauce and lots of salt and pepper. Cut up onion and place in water. Cook at 325° for 5 hours. Add diced carrots and potatoes; cook 1 hour longer and serve.
Saute mushrooms in 2 tablespoons butter and set aside. In heavy skillet or pan, melt 4 tablespoons butter; add flour and cook on low heat, stirring constantly until light brown. Add garlic, green onions, parsley and Kitchen Bouquet and cook 5 minutes. Add cayenne and salt; blend in sherry. Add oysters and mushrooms and simmer 5 minutes.
Mix beans and corn in casserole dish. Mix remaining ingredients and pour over beans and corn. Mix. Bake at 350° for 30 minutes. Add topping. Bake 10 more minutes.
Put slices of party rye bread on cookie sheet. Place other ingredients on in order. When ready to serve, toast under broiler until cheese is melted and beginning to brown.
Bake pie crust. In pan stir cornstarch, salt and 1 cup sugar. Stir in 1 1/2 cups water, lemon peel and juice; cook until lemon mixture is thick and boils, stirring constantly. In bowl, beat yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly until lemon filling is thickened; do not boil. Stir in butter; pour into pie crust. Cool 10 minutes. Preheat oven to 400°. In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in 1/2 cup sugar. Spread meringue over pie. Bake 10 minutes or until golden.
Combine flour, salt and cream of tartar in a large saucepan. Gradually stir in a cup of water with food coloring mixed in it. Cook over medium heat, stirring constantly, until a ball forms. Remove from the heat and knead until smooth. Store in an airtight container.
Mix in order. Bake at 350° in greased 13 x 9 x 2-inch pan in preheated oven for 1/2 hour or until done.
Combine butter, condensed milk and bourbon in a large mixing bowl; add sugar and knead until mixture is well blended and does not stick to hands. Knead in chopped pecans. Shape in 1-inch balls. Combine chocolate morsels and paraffin in top of a double boiler; place over hot water, stirring until chocolate is melted. Using a toothpick, dip each ball of candy into chocolate mixture. Place on waxed paper. Remove toothpick and gently press a pecan half on each. Yield: About 6 dozen.
Combine soy sauce, sake or sherry, sugar, mustard and garlic. Add meat to marinade and let stand at least 15 minutes at room temperature.
Cream shortening and sugar until light and smooth. Sift flour, salt, baking powder and soda together. Add eggs, one at a time. Then add buttermilk. Add dry ingredients alternately, beating after each addition. Fold in bananas and pecans. Cook in layers at 350° for about 30 minutes.
Combine the first 7 ingredients in a large saucepan. Bring to a boil; cover, reduce heat and simmer 15 minutes. Add beans, carrots and celery. Return mixture to a boil; cover, reduce heat and simmer 5 minutes. Place vegetables in a shallow container; pour vinegar mixture over vegetables. Cover and chill at least 8 hours. Yields 4 to 6 servings.
Combine dry cake mix, 1/2 cup prepared frosting, water and egg. Stir	by hand until cake mix is moistened. Mixture will be stiff. Pat into	13 x 9-inch pan, greased on bottom only. Beat sour cream into remaining frosting. Spread over base and sprinkle with chocolate chips. Bake at 350° for 40 to 50 minutes. Top will be puffy. Chocolate chips do not melt. Cool and cut into bars.
Melt chocolate chips in double boiler and let cool, then stir in slightly beaten egg yolks. Whip cream and stir in chocolate chips. Beat egg whites until stiff and stir in sugar. Then fold into the chocolate mixture. Break angel food cake into small pieces and put a layer in large buttered dish, then a layer of chocolate mixture, then another layer of angel food bits and then a layer of chocolate mixture. Refrigerate for 24 hours. Will make a serving for 12 or 14.
In a bowl toss apple with lemon juice.	Add remaining ingredients and toss to coat. Refrigerate any leftovers. Yield 4 servings.
Prepare pasta according to package directions and set aside. In 12-inch skillet, heat oil over medium heat and saute zucchini, onion, peppers and garlic for 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano and salt and heat to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring frequently until the mixture thickens. Serve tossed with pasta. Sprinkle with Parmesan cheese. Makes 4 side dish servings. For less spice, use hot cherry peppers.
Cream the butter; add the sugar gradually, then the egg and beat well. Add the water and let this stand while the flour and baking powder are sifted three times. Beat all together thoroughly and bake in a moderate oven. This may be used as a loaf or as a layer cake with any preferred filling.
Mix all ingredients together. Bake at 350° until done (30 to 35 minutes). Frost with your favorite frosting.
Mix ingredients well. Stuff turkey firmly. Preheat oven to 450°. Put turkey in oven, then get out of kitchen because you are going to blow the butt off your turkey!
Mix all ingredients to make a dip for carrots, celery, salads, etc. Mix to taste.
Cook and stir onion in butter. Stir in flour until well blended. Add salt, pepper, broth and milk; mix well. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Last, stir in broccoli.
Mix all together except 1 cup of cracker crumbs. Sprinkle them over top. Bake 30 to 40 minutes at 325°.
Chop onion; fry with ground beef until brown. Cook noodles and celery together in salted water; drain. Drain peas, combine with the rest of ingredients; mix thoroughly. Put in baking dish. Cover top with cheese. Bake at 350° for 45 minutes.
Melt butter. Add milk and sugar. Bring to boil for 1 minute; remove from heat. Stir peanut butter, vanilla and cocoa in, then fold in oats. Spoon out on wax paper.
Preheat oven to 350°. Spray a 13 x 9-inch pan with Pam. Place rhubarb and strawberries in bottom of pan. Combine flour, sugar, milk and almond extract. The dough will be lumpy. Pour over the fruit. Do not stir. Pour melted margarine over the dough. Use a toothpick to swirl into the dough. Bake at 350° for 1 hour. Great with ice cream.
Whip yogurt and Cool Whip together and add fresh fruit, if desired. Add to graham cracker crust. Refrigerate. Yield: 1 pie. One medium-size piece has 72 calories.
Combine butter, sugar, cocoa and milk; bring to a boil for 1 minute. Remove from heat; add oats, peanut butter and vanilla. Mix well. Drop by teaspoon on wax paper. Cool. Can leave out peanut butter, if desired.
Brown sausage and onions; prepare noodles. Mix sausage mixture and noodles in casserole dish. Mix together the 2 cans of soup and Pet milk. Pour over sausage and noodle mixture; stir a bit. Sprinkle top with bread crumbs. Heat in oven until hot and bubbly.