HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine flour (1 cup), 2 tablespoons sugar, yeast and salt. Add very warm water (120° to 130°) and oil. Add egg. Blend at low speed. Beat 3 minutes on medium speed. By hand add apples and remaining 1 cup of flour. Spoon into 12 muffin cups. Let rise, covered, for 1 hour (1/2 hour for quick rise yeast). Bake at 375° for 15 to 20 minutes.
Trim crusts from bread. Spread with butter. Arrange 6 slices buttered bread in greased rectangular 3-quart baking dish. Brown sausage, stirring until crumbly; drain. Layer half of sausage and cheese over bread. Add remaining bread, sausage and cheese. Beat eggs with milk, dry mustard and salt. Pour over casserole. Chill overnight. Bake at 350° for 40 to 50 minutes, until set.
Blend the first 6 ingredients. Separate egg. Beat egg yolk and add with 1 1/2 cups hot milk to pumpkin mixture. Beat egg white and carefully fold into mixture. Pour into a 9-inch pie shell. Bake for 10 minutes at 450°. Turn oven down to 350° and bake for 30 minutes or until firm. Can top with whipped cream and/or chopped Brazil nuts.
Spray pan with nonstick spray. Place croutons in a 9 x 13 x 2-inch pan. Sprinkle cheese over croutons. Brown sausage and drain. Place on top of cheese. Beat eggs. Add remaining ingredients. Pour over sausage. Bake at 300° for 1 1/2 hours.
Combine gelatin, diluted apple juice concentrate, cinnamon and nutmeg in a large skillet, stirring well. Let stand 1 minute. Cook over low heat for 1 minute or until gelatin dissolves. Add apples. Cover and continue to cook over low heat 15 to 20 minutes or until tender. Stir apples gently and baste with pan juice several times during cooking process. Add margarine; stir gently until margarine melts. Remove from heat. Cover and refrigerate until thoroughly chilled. Spoon mixture into dessert dishes to serve. A serving amount is 1/2 cup at 121 calories. Diabetic Exchange: 1 1/2 starch.
Scald milk and butter just to bubbles. Cream sugar, eggs and vanilla lightly and mix with first mixture. Bake in 9 5/8-inch pie pan at 350° for 25 minutes or until center is set.
Melt margarine in a large roasting pan. Add the salts and Worcestershire sauce, then mix well. Add remaining ingredients to the mixture, mix well. Bake at 250° for 2 1/2 hours. Stir every 30 minutes.
In a wok brown the garlic in the fat and add pork. Pour egg over the pork, and garlic and stir quickly to the egg does not sit. Add soy sauce, crab and rice. Stir well, tossing lightly. Remove from heat and arrange on a serving platter. Sprinkle with pepper to taste. Garnish with green onions and slices of cucumbers.
Combine ingredients, except wieners, in crock-pot on medium heat. Add wieners. Simmer on medium to high for 2 to 3 hours. The longer they simmer, the better they are.
Chop chicken breasts and place in casserole dish. Add broccoli. Melt cheese with soup in saucepan and pour over chicken and broccoli. Crush crackers and place on top. Pour melted butter over crackers. Bake about 20 to 30 minutes until brown and bubbly at 350°.
Mix Jell-O and cottage cheese thoroughly. Add Cool Whip and fruit. Fold gently. Chill for several hours.
Cream butter, sugar and eggs. Mix together flour, baking powder, soda and salt. Add to creamed mixture. Fold in blueberries and bananas. Put in greased bread pan. Bake for 50 minutes at 350°.
Combine meat, water, egg, Minute rice, salt and pepper and about 1/8 of tomato sauce. Wash and cut green peppers in half; remove seeds and membrane. Fill loosely with meat and rice mixture. Place peppers in a 12 x 7-inch flat utility dish. Top with tomato sauce. Microwave for 12 minutes, covered and on High (100%).
In saucepan, add 2 cups water to tea bags. Bring to a boil. Boil 5 minutes. Remove tea bags. Add sugar to hot mixture. Stir until dissolved. Pour in 2-quart pitcher. Add water to 2 quarts. Add lemon juice. Stir well. Chill and serve.
Combine cheese, butter and half and half in a saucepan. Heat until melted. Pour over potatoes in 9 x 13-inch dish. Let casserole stand for 1 hour. Bake 1 hour at 350°.
Boil carrots until tender. Peel carrots and wash. Cut into rings of medium thickness. Cut the onion and bell pepper into rings (large onion and bell pepper rings may be halved or quartered, if desired). Mix sugar, vinegar and vegetable oil in a large bowl. Stir well. Add other ingredients and stir until all are well coated. Cover dish with a tight lid and turn often until marinated, for 3 hours or better still, overnight.
In a large bowl, add all ingredients. Stir until potatoes are evenly coated. Pour mixture into shallow baking dish, stirring occasionally while baking. Bake at 450° for 40 minutes. Serves 8.
Mix together pimento and cheese with a fork. If cheese is not soft enough, put in microwave for a few seconds. Add salad dressing for desired consistency. Add dash of salt and sugar to taste.
Slice cucumber and onions. Mix all the other ingredients and pour over cucumbers. Refrigerate. Keeps several months.
Slice chicken into strips. Slice onion and bell pepper. Slice carrots and prepare other vegetables. Have ready to cook. In a hot skillet or wok, in hot oil, stir-fry chicken until browned (now is the time to add seasoned salt, if desired). Add 1/4 to 1/2 cup sherry; let cook a little while. Add vegetables. Stir constantly. Add soy sauce to taste. Don't let the vegetables overcook! If anything, I like mine underdone so they are still crisp. Serves 3 to 4 people.
On greased baking sheet, arrange pecan halves, flat side down, in groups of four. Center one caramel atop each cluster of pecans. Heat in slow oven at 325° until caramels soften, 7 to 8 minutes. Remove from oven. With buttered spatula, flatten caramels. Cool slightly. Remove to wax paper. Spread tops with melted semi-sweet pieces. Let cool.
In bowl, mix bread crumbs and spices. Dip chicken in milk, then roll into spice mixture. Place on hot grill. Cook until tender, or bake in 350° oven for about 45 minutes. Cover with foil to hold in moisture.
Have ingredients at room temperature. Thoroughly combine sausage, cheese and biscuit mix. Form into small balls. Bake at 400° for 15 minutes. These may be frozen and cooked later.
Put a layer of sauerkraut in the bottom of a greased 9 x 13-inch baking pan. Sprinkle onion and garlic powder over it. Top with sour cream; crumble corned beef over this. Sprinkle cheese over beef. Cube the bread and spread over the cheese. Melt the margarine and drizzle over the bread. Bake for 30 to 35 minutes at 350°.
In a saucepan, saute onions in butter. Add carrots, potatoes, 1/2 can of soup, parsley and 1/4 teaspoonful of dill. Cook until partially tender. Sprinkle meat with salt and pepper. If using round steak, cut into 4 or 5 pieces and flatten. Place stuffing in center of meat. Roll up, tuck in ends and skewer with toothpicks.
Preheat oven to 375°. Cream butter and sugar. Add eggs and banana. Sift flour, salt and soda together; add to mixture. Add walnuts. Pour into a greased 10 x 5 x 3 1/2-inch loaf pan. Bake 1 hour or until done in center.
For 1st layer: Mix together flour, sugar, margarine and nuts. Press into the bottom of a 9 x 13-inch baking dish. Bake at 350° for 15 minutes or until brown. Allow to cool.
Combine all ingredients and spread in a 9 x 13-inch pan. Bake at 400° for 25 minutes or until lightly browned.
Line bottom and sides of 9-inch round cake pan with aluminum foil. Butter generously. Cook nuts, butter, sugar and syrup in heavy skillet over low heat, stirring until butter melts and sugar dissolves. Increase heat and boil until mixture turns golden brown and begins to mass together, stirring constantly (about 5 minutes). Pour into pan, spreading evenly. Sprinkle with chocolate morsels, let melt and spread evenly over top. Cool 15 minutes. Remove from pan and peel off foil. Cool completely and break into pieces.
Put chocolate chips in top of double boiler. Place over hot (not boiling) water. Melt. Add other ingredients. Pour in pan.
Mix all ingredients together. Leave in refrigerator for 2 hours before serving. Use bowl that has a cover.
Sift flour and salt in mixing bowl. Combine eggs and water. Add to flour mixture and beat well. Drop by teaspoonful into boiling salted water. Cook for about 12 to 15 minutes or until dumplings float. Drain and serve with melted butter. Makes 6 servings.
Preheat oven to 350°. Heat oil and then stir in flour. Cook 1 minute. Add and stir in chili powder. Then add broth, tomato sauce, cumin, garlic powder and salt. Simmer 15 minutes. Stir-fry tortillas for 3 to 5 seconds on each side. Place enchiladas in a pan and cover with sauce and cheese. Cook 15 to 20 minutes at 350°.
In separate bowl, mix flour, nuts and raisins. Cream butter, sugar, and the eggs, mixing well. Add to dry ingredients. Add vanilla to taste. Batter will be stiff. Bake at 350 degrees in tube cake pan for 1 hour 15 minutes or until done.
Beat eggs and sour cream. Add oil and mix. Add cornmeal, corn, peppers and 1/2 cup Cheddar cheese. Pour in greased baking pan, sprinkle 1/2 cup shredded Cheddar cheese on top. Bake 1 hour at 350° until golden brown. I put more jalapeno pepper than it says.
In a small bowl, put flour, baking soda and salt. Stir with fork to mix up.
Place chicken in casserole dish. Top with cheese. Mix soup and milk together. Spread over chicken. Combine butter and stuffing; sprinkle over chicken. Bake at 400° for 30 minutes or until chicken is no longer pink. Great served over rice.
Mix all ingredients into bowl, including pineapple juice. Pour into greased pan, 9 x 13-inch. Sprinkle top with one cup of chopped nuts and 3/4 cup brown sugar. Bake at 350° for 40 to 45 minutes.
Place chili, beans and Ro-Tel tomatoes in a heavy boiler. Keep at a low heat, stirring often to keep from sticking. Let simmer for a few minutes. Cut up Velveeta cheese into the hot mixture and add the whipping cream, stirring constantly. Low heat. Let cheese completely melt, mixing well. Serve over regular size Fritos.
Mix together dry ingredients in large bowl. Make a hole in center of dry ingredients. Add 4-5 eggs and milk. Mix together to make stiff dough. Let dry 10-15 minutes.
Peel and mash garlic cloves with a morcajete or garlic press. Toast chilies on a hot griddle, peel off skin and put into blender with canned tomatoes, mashed garlic and 1/2 bunch rinsed cilantro. Coarsely chop on slow speed for 30 seconds. Chop/dice tomatoes, green onions and rest of cilantro. Mix together with chile mixture. Add salt to taste. Refrigerate. Add or omit chilies for hotter or milder taste.
Cream margarine, poppy seed, Worcestershire sauce, mustard and chopped onion. Completely slice through the middle of the rolls, separating the tops and bottoms. Spread tops and bottoms of rolls with mixture. Place ham and cheese on rolls. Wrap in foil. Bake at 400° for 10 minutes.
Soften cream cheese. Add eggs, sugar, milk and vanilla. Blend well. Pour into unbaked pie shell and bake at 375° for 30 minutes. Cool. Drain and slice peaches, reserving 1 cup juice. Combine cornstarch and sugar. Stir in reserved peach juice, lemon juice and almond extract. Cook, stirring, until thick. Arrange peaches, petal fashion, on cheese filling. Garnish with maraschino cherries. Spoon glaze over fruit. Chill 1 hour. If there is not enough peach juice to equal 1 cup, mash peaches to equal 1 cup.
Cook rice in a 3-qt. saucepan as package directs with onion and celery added. Five minutes before rice is done, stir in remaining ingredients except cheese. Bring to a boil; reduce heat and simmer 10 minutes. Stir in cheese and cook until melted. Top each serving with shredded cheese.
Mix all ingredients except eggs. Beat eggs and add last. Grease 9 x 13 pan with margarine. Bake in 325° oven approximately 40 minutes.
Place powdered sugar and peanut butter in bowl and mix until crumbly. Set this mixture aside. Mix instant pudding according to directions on the box. Place crumb mixture into the cooled pie shell, saving a little of this mixture for the top. Pour the pudding mixture on top of the crumb layer. Sprinkle the top of this pie with the remaining crumbs. If there is any pie left, keep it stored in the refrigerator.
Prepare pudding with 1 cup milk according to package. Fold in whipped topping. Stir in 1 cup chocolate chips and cookies into pudding. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight. Let stand at room temperature for 10 minutes before serving. Store leftovers in the freezer.
Grease a shallow baking dish and spread 1/2-inch thick with mashed potatoes. Fill with beef and gravy and garnish top with mashed potatoes in large spoonfuls. Bake in moderate oven (375°) about 20 minutes. Serves 4 to 6.
Sift flour in biscuit bowl. Make a "well" in flour. Cream shortening and sugar. Add eggs, vanilla and milk. Pour all ingredients in flour "well" and mix like you would make biscuits. Roll dough (small amount at a time) on a floured board to 1/2-inch or thinner. Cut with a cookie cutter dipped in flour. Bake about 15 minutes in 350° to 375° oven or until golden brown.
Mix all together and let set an hour. If it seems too thick, add a little more water. If too thin, add more flour. Dip fish and fry in deep fat.
Grease 10-inch tube pan. Combine apples, cinnamon and sugar; set aside. In large bowl, combine remaining ingredients and blend thoroughly; batter will be heavy. Spoon half of batter in pan and top with half of apples. Repeat with remaining batter and apples. Bake at 350° for 1 hour and 45 minutes, until top of cake is brown and firm to touch. Remove from pan.
Mix together flour and milk and cook until thick. Let cool. Cream sugar, butter and vanilla. Add the cooked milk and beat with mixer until sugar is dissolved. Very good frosting for banana cake and your red velvet cakes or any cake.
Mix together and pat out in pan; let stand in refrigerator 24 hours. Then cut in squares. Dip in melted chocolate and wax.
Saut spinach in olive oil about 3 - 5 minutes. Add rest of ingredients & bring to simmer. If you can't find 28 oz. can crushed tomatoes, get diced and run through blender.
Use blender to mix first 8 ingredients. Then add, using a spoon to mix, the oatmeal and raisins. Mix all ingredients together and bake at 375° for 10 to 15 minutes.
Beat the eggs lightly in a large bowl. Add everything else and mix well. Put in loaf tin and bake at 350° for an hour.
Saute meat, onion and bell pepper; drain off fat. Add other ingredients, except cheese; simmer 10 minutes. Pour into large baking dish; bake at 350° for 30 minutes. Add cheese to top and bake another 15 minutes.
Cream butter and sugar together in a mixing bowl real good. Add eggs, one at a time, and beat. Add flour and beat. Add sour cream, continuing to beat until well mixed. Pour into a greased tube pan. Bake at 325° for 1 hour and 15 minutes. A cake with four layers can be made from this batter. Bake at 350° for 30 minutes.
Mix sugar, flour and cocoa. Mix in cold milk, salt and vanilla. Cook over medium heat until thickens. Gravy is supposed to be on thin side. Serve over hot biscuits.
Mix all ingredients and pour into pie shell and bake 1 hour at 350° or less. Makes one deep-dish or 2 shallow pies.
Boil in 1 quart of water 3 sliced oranges, 2 sliced lemons, juice from 3 oranges, 1 lemon and allspice for about 10 minutes. Make tea (about 2 cups water and the 5 tea bags). Add sugar to tea. In a large pot, bring to a boil enough water to make 20 to 25 cups. Add tea to hot water. Strain fruit mixture into the large pot with the tea and water. Add pineapple juice. Heat, but do not boil. When cool, put into containers and store in refrigerator.
Cook ground beef and onion. Drain. Drain juice off cans of beans. Mix everything together and cook 30 to 45 minutes at 400°.
Mix beef and vegetables in a 13 1/2 x 9 x 2-inch baking pan. Blend seasonings, Accent and tapioca. Stir in tomato juice; pour over beef. Cover tightly; bake in a 350° oven for 2 1/2 hours, or until meat is tender. Makes 4 servings.
Break cake in	small pieces and place in a large bowl. Mix sour cream, milk, whipped topping and sugar until smooth. Fold into cake. Mix sliced strawberries and glaze spread on top of cake mixture. Chill several hours or overnight before serving.
Cook chicken in enough liquid so that there can be at least 3 to 3 1/2 cups of liquid to cook spaghetti in and 1 cup of broth to use later. Cook spaghetti; add soup, 1 cup of broth, salt and pepper to taste and rest of ingredients. Bake in greased casserole dish in a 350° oven for 45 minutes.
Beat eggs, sugar and about half the milk together. Combine flour, baking soda and cream of tartar; add to mixture along with with rest of the milk and melted butter. Add in raisins; blend well. Drop by spoonfuls onto a greased baking pan and bake at 400° for 15 to 20 minutes. Enough for 16 servings (1 per person).
Mix ground Oreo cookies with melted butter. Press into bottom and sides of a 9-inch pie dish to form the crust. Chill. When chilled, add softened ice cream and freeze.
Place chicken pieces in slow cooker, sprinkle on rice. Pour on soups mixed with water. Cover and cook on low 6 to 8 hours.
Pour whipping cream into quart jar and close tightly. Shake jar briskly for 25 to 30 minutes. Pour through strainer, buttermilk will go through, butter will remain in strainer. Enjoy!
Mix first 4 ingredients well and add remaining ingredients. Bake at 350° for 1 1/2 hours.
Beat eggs and add sugar. Mix well and add butter and beat until creamy. Add coconut and pineapple. Bake in unbaked pie shell at 350° until set.
Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir in zucchini mixture.
Flour the chops and brown in oil. Drain oil and add the tomato sauce, garlic and oregano. Simmer about 30 minutes, then add 1 can black chopped olives 5 minutes before done.
Place chicken and buttermilk in large shallow dish and marinate several hours. Combine remaining ingredients. Dip chicken pieces into flour mixture. Fry in your favorite oil until crispy brown.
In bowl with mixer at medium speed, beat first 6 ingredients until fluffy. At low speed, beat in next 4 ingredients. Shape into 1-inch balls and roll in sugar. Place 2-inches apart on ungreased cookie sheets. Bake in 350° oven for 12 to 15 minutes or until browned. Immediately press nuts or candies into cookies or press with thumb and fill with jam. Cool. Store in airtight container. Makes 6 dozen. (Very good just as they come out of the oven without candies or nuts.)
Cook one minute after it comes to a boil. Frost cake and continue to pull frosting up sides of cake until it begins to get firm.
Mix flour, sugar, Crisco and sweet milk together real good. Add eggs and beat until mixed good. Add vanilla flavoring. Pour into 2 greased and floured cake pans. Bake 25 minutes at 325°.
A colorful array of crisp, lightly steamed vegetables, this appetizing side dish can also serve as a hearty meatless meal for two. The pungent, garlicky dressing is anything but bland. Sometimes I garnish with a little minced red bell pepper. As soon as you top the dish with cheese, cover it with aluminum foil to trap the heat; this will help melt the cheese by the time you uncover the dish at the table.
Combine eggs, baking powder and salt. Beat well. Sift sugar; add gradually to egg mixture. Fold in flour. Bake at 400° for 12 to 15 minutes. Serve with fresh strawberries on top.
Cook bacon in a large skillet until crisp; remove bacon, reserving half of drippings in skillet. Set bacon aside. Saute okra and onion in drippings over medium heat 10 minutes. Add tomatoes, green pepper and celery; cook 10 minutes, stirring occasionally. Add corn, salt and pepper; cook an additional 15 minutes or until liquid is absorbed. Sprinkle with bacon.
Sift together flour, soda, powder and salt; set aside. Mix together margarine and sugars, then add eggs and flour mixture. Add oatmeal and remaining ingredients. Chill dough, then roll in balls and place on greased cookie sheet. It's easier to handle if you keep dough chilled. Bake at 325° for 10 minutes.
Layer 3 cups rhubarb, 1/2 package dry Jell-O, 1/2 cup sugar and 1/2 package dry cake mix in a 9 x 13-inch pan. Layer again the same. Pour 1 cup water over top. Slice thin 1/4 stick margarine. Lay on top of cake mix. Bake at 350° for 30 to 40 minutes. Yummy warm topped with ice cream.
Save a few sliced olives for topping. Mix sour cream, green onions, cumin, cheese, meat and olives and have ready.
Place all ingredients, except vanilla, in top of double boiler. Beat over boiling water with a rotary beater until stiff. Take off heat and add vanilla. Spread on cake. Can be used on yellow layer with coconut, pineapple or strawberries. Use with deviled food cake layers.
In a large bowl, combine the flour, salt, baking powder, baking soda, sugar and spices (if used). Add butter or margarine and cut in with a pastry blender or two knives until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth (2 to 3 minutes). Divide dough in half and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan. Press down until dough fills pans. With a sharp knife, cut crosses on top of loaves about 1/2-inch deep in the middle. Bake in a moderately hot oven at 375° for 35 to 40 minutes. Makes 2 loaves. The breads are delicious either warm from the oven or cold.
Mix sugars and cream with shortening. Add peanut butter and eggs. Mix well. Blend dry ingredients. You may have to mix with your hands. Add vanilla. Make into balls; press with floured fork. Bake at 350° until barely brown around edges. Let cool before removing from pan.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Mix flour, soda, baking powder, salt and cinnamon in separate bowl. Add flour mixture to first mixture and blend. Add nuts. Bake in two greased 9 x 5-inch loaf pans at 325° for 1 hour or until it tests done. Remove from pans at once and cool. Makes excellent mini muffins! Even something kids love!!
In a large skillet, brown ground beef, onion and pepper. Pour off excess grease. Add tomatoes, tomato sauce, 1/2 cup water, a little black pepper, sugar and chili powder. Cook about 2 hours. Cook spaghetti. Drain off water and add sauce. Sprinkle grated Parmesan cheese on top.
Mix all together and put into a casserole dish and cook until done. Add one box of Lipton golden saute chicken and broccoli for a change.
Melt butter in applesauce and cook. Add other ingredients and last soda and flour. Bake for 1 hour and 15 minutes. Bake at 250°, when raised, turn heat to 275°.
Crush cookies and sprinkle in bottom of 9 x 13-inch pan. (Leave about 8 cookies for top.) Melt butter and pour over cookies; mix. Let stand in refrigerator for one hour. Mix cream cheese, 1/2 container Cool Whip and powdered sugar until smooth. Spread over cookies and refrigerate another hour. Make pudding and pour over cream cheese layer. Refrigerate another hour. Spread Cool Whip on top; sprinkle with leftover crushed cookies. Refrigerate or freeze at least 1 hour before serving.
Place the split roll on a plate. Open it so it will lay flat; spread with mayonnaise. Place lettuce on roll. Place the American cheese halves on lettuce with points extending outward. Roll up the beef slices and place on cheese. Do the same with the ham and salami. Top with Mozzarella cheese. Garnish with pickle slices and olives.
Place squash, milk and sliced butter in casserole dish. Sprinkle crackers over top add spray with spray butter. Bake at 350 degrees for 30 minutes or until squash is tender and cracker crumbs are browned.
Mix all ingredients in a large bowl, mixing well. Pour into greased angel food pan. Bake at 350° for 1 1/2 hours.
Peel and cube potatoes. Boil until softened. Drain off water. Add all other ingredients except margarine and paprika. Whip or mash until fluffy. Add a small amount of milk if needed. Place in large casserole dish and refrigerate or freeze until ready to use. Immediately before baking, drizzle melted margarine over top and sprinkle with paprika. Bake at 350° for 1 1/4 hours. Makes 12 servings.