HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and core apples to make 2 1/2 cups cooked applesauce. Put through colander and put in crock-pot. Mix in the rest of ingredients; do not cover. Cook in crock-pot for 36 hours on low. Place in pint jars or freeze.
Mix together; press in bottom of 9 x 13-inch pan. Refrigerate for 15 minutes.
Add cream of tartar to egg whites and beat. Add sugar 1/3 at a time until stiff. Add vanilla, pecans and crackers (fine crumbs). Bake at 325° in ungreased pie pan. Cool and top with Cool Whip. Sprinkle with coconut.
Grind meats together. Blend in remaining ingredients. Mix well and roll into loaf. Put a little water around loaf to steam it. Bake 1 to 1 1/2 hours at 350°.
Preheat oven to 350°. In medium saucepan, melt caramels with 1/3 cup of evaporated milk over low heat, stirring until smooth. Set aside. In large bowl, mix remaining milk, cake mix and margarine. Press 1/2 of cake mixture into the bottom of a 13 x 9-inch baking pan. Bake for 8 minutes. Remove and sprinkle chocolate chips and 1 cup of nuts over crust. Top with caramel mixture, spreading to edges of pan. Top this with teaspoons of remaining nuts. Bake for 16 to 18 minutes. Cool and cut into squares. Makes 24 squares.
Preheat oven to 250°. Grease a large, shallow pan. Combine crackers and nuts in a large pan. Bring butter, sugar and syrup to a boil and cook for 5 minutes. Remove from heat and add vanilla and soda. Pour over crackers. Stir well. Bake 1 hour, stirring every 15 minutes. This is important. Pour on wax paper, break apart and cool. Store in airtight container.
In saucepan, mix soup, milk and vegetables over medium heat; heat to a boil. Cover and cook over low heat 15 minutes or until vegetables are tender. Stir in cheese. Heat until cheese is melted. Serves 6.
Dissolve gelatin in 4 tablespoons cold water; add to 1 cup boiling water. Add sugar, salt, pineapple and juice. Chill until thick. Fold in one bowl Cool Whip; combine with cake pieces. Line large mixing bowl with plastic wrap. Firmly pack with cake mixture and chill overnight. Turn cake upside down on cake plate. Frost with Cool Whip. Sprinkle with coconut. Keep refrigerated.
Make single jello (red/green/orange) in individual trays one day before (follow directions on package).
In a large bowl, dissolve gelatin in boiling water stir in pineapple and cranberry sauce. Refrigerator for 30 minutes stir in grapes and pecans. Pour into a 2 qt. serving bowl. Refrigerator until firm.
Cook broccoli in boiling water until tender; drain. Arrange in greased baking dish. Place chicken on top.
Cook bacon until crisp. Remove bacon; pour off drippings, returning 3 tablespoons to pan. Add onion and cook until lightly browned. Add remaining ingredients. Heat to boiling. Reduce heat. Simmer 1 or 2 minutes. Crumble bacon over chowder. Serves 6.
Heat oven to 350°. Grease large cookie sheet. Unroll dough; separate into strips. Cut each strip in half crosswise. Twist strips; place 1 inch apart on greased cookie sheet. Brush strips with margarine; sprinkle with cheese and pizza seasoning. Bake at 350° for 15 to 18 minutes or until golden brown.
Mix all ingredients together with an electric or hand mixer, removing all lumps until mixture is smooth. Chill and serve with gingersnaps.
Cream shortening, 1/2 lb. butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour, sifted with baking powder, 1 spoonful at a time, alternating with milk, add vanilla; stir in undrained pineapple and juice, blend well. Pour into a well-greased 10 inch tub pan. Place in a cold oven. Turn oven to 325° and bake.
Place in saucepan, over low heat, sugar, corn syrup and water. Stir until sugar is dissolved, then cook, without stirring, to 255° (a little drop into cold water forms a hard ball). Remove from heat and pour, beating constantly, in a fine stream into the stiffly beaten egg whites. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and nuts.
Brown meat in oil; add garlic, tomatoes and 1 cup water. Cover and simmer 45 minutes. Add pepper, onion and celery; cover and cook 15 minutes. Combine cornstarch and 1/4 cup water. Stir into mixture. Add remaining ingredients. Serve over rice.
Combine the first 5 ingredients, stirring well. Set aside. Combine water, butter and salt in a medium saucepan; bring mixture to a boil. Reduce heat to low; add flour and stir vigorously until mixture leaves sides of pan and forms a smooth ball. Remove saucepan from heat and allow mixture to cool slightly. Add eggs, one at a time, beating with a wooden spoon after each addition. Beat until batter is smooth. Add crab mixture; stir well. Drop batter by heaping teaspoonfuls onto ungreased baking sheets. Bake at 400° for 15 minutes; reduce heat to 350° and bake an additional 10 minutes. Serve puffs warm.
Sift together dry ingredients and add peanut butter. Blend with a fork. Stir in eggs and milk and mix well. Spoon into a 9 x 5 inch lightly greased loaf pan. Allow to rise in a warm place for 20 minutes. Bake at 350 degrees for 50 minutes.
Saute onions in butter until golden. Add chicken, garlic, ginger, water, tomatoes, cinnamon, cardamom and salt. Cover; cook on low heat for 45 minutes. Add saffron; cook an additional 5 minutes. Serve garnished with warm apricot halves. Serves 4.
Heat oven to 375°. Mix crushed cereal, the oleo and sugar in bowl. Pat mixture in ungreased, rectangular pan, 13 x 9 x 2-inch. Bake 10 minutes; cool.
Do not cook peas. Allow them to thaw, then combine with celery, onion and dressing in a shallow dish. (For this recipe I prefer Wish-Bone brand dressing, because it has a tart flavor.)
Cook peaches according to package directions; drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry; cut into 5-inch rounds. Place 3 tablespoons peach filling on half of each. Moisten edges with	water.	Fold in half, pressing edges together with fork to seal. In skillet fry pies in 1-inch of hot oil at 375° until	golden brown on each side, turning only once.	Drain on paper towel.
Preheat oven to 350°. In saucepan, melt margarine; remove from heat. Add crumbs; mix well. Press crumb mixture into each lightly greased 9 x 13 x 1-inch pan. Pour sweetened condensed milk over crumb mixture. Top with chips, coconut and nuts. Press down gently. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.
Heat oven to 350°. Beat margarine, sugars and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips.
Stir together dry ingredients. Cream butter and sugar and eggs; stir in zucchini and mix. Add alternately milk and dry ingredients until well mixed. Pour into greased and floured 9 x 13-inch pan. Top with chocolate chips and bake at 350° for 1 hour. This is a very moist cake and is great even without being frosted.
Combine eggs and milk in bowl. Combine in another bowl the Potato Buds and cheese and garlic powder. Melt margarine in a 9 x 13-inch pan. Dip chicken in beaten egg mixture and then in potato/cheese mixture. Put in pan, turn over so both sides are covered with melted margarine. Salt and pepper to taste and bake in 350° oven for approximately 40 minutes.
Preheat oven to 350°. Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well. Spoon half the mixture into 2-quart baking dish. Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes until hot. Top with remaining potato mixture. Bake 30 minutes until hot. Top with remaining onions and cheese. Bake 5 minutes until onions are golden.
In bowl, dissolve dry yeast and 1 tbsp. sugar in a 1/2 cup warm water; set aside. Beat eggs with electric mixer; set aside. In saucepan, scald the milk; take off stove and add butter and 1/2 cup sugar. Mix well and cool. Pour the milk mixture into the beaten eggs and add 2 cups flour and the salt; mix well with electric mixer. Add the dry yeast mixture to this and beat for 2 minutes. Add extra flour, enough for soft dough. Let rise until double in bulk. After it has risen, put on a board and knead a few times in the flour. Roll out into a rectangle; spread softened butter over dough, sprinkle sugar and cinnamon on top and roll up like a jellyroll. Slice and put in a greased pan. Let it rise until double thickness.
Prepare hamburger as if to make tacos, sauteing onion with the meat. Drain excess fat.
Heat oven to 425°. Separate chicken wings at joints; discard tips. Mix baking mix, cornmeal, chili powder, salt and pepper. Dip chicken into buttermilk; coat with cornmeal mixture. Arrange close together in ungreased 13 x 9 x 2-inch rectangular pan. Drizzle with margarine. Bake, uncovered, for 35 to 40 minutes or until light brown and crisp. Makes 20 chicken wings.
Mix about 5 minutes. Flatten dough out in a square piece. Spread with butter or margarine and fold dough over. Roll out into square and fold over 3 times. Let dough rest about 2 minutes before rolling last time. Cut into desired shapes. Fill with favorite fruit or almond paste.
Cook onion in 2 tablespoons of butter until tender, not brown. Blend in flour, salt and pepper. Add undrained mushrooms, cream and sherry. Cook and stir until thickened. Add turkey, ham and water chestnuts. Pour into 1 1/2-quart casserole; top with cheese. Mix crumbs and 3 tablespoons of butter. Sprinkle on top. Bake in a hot oven (400°) for 25 minutes or until lightly browned (325° oven if using glass casserole dish and cook longer).
Mix persimmon pulp, beaten eggs and milk. Sift the dry ingredients together and pour the liquid mixture into them. Stir in melted butter and pour into a shallow greased pan to a depth of about 2 inches. Bake about 1 hour in a very moderate oven at 300° to 350°. Serve plain or with whipped cream.
Brown pork chops in skillet, then transfer to a large baking dish. Combine rice and mushrooms. Spoon rice mixture into pork chop pockets. Add salt and pepper to taste. Sprinkle Parmesan cheese over pork chops and rice. Bake at 350° for 25 minutes, then add grated Mozzarella cheese evenly over entire dish. Continue baking for 20 more minutes.
Beat cream cheese until soft. Slowly add sugar. Add melted chocolate; mix well. Stir in vanilla, salt and nuts. Press into well-greased pan. Chill until firm.
Dissolve jello in 2 cups hot water. Add pineapple, then blueberry pie filling and nuts. Refrigerate. Beat Dream Whip according to directions. Beat cream cheese and combine it with Dream Whip, mixing thoroughly. Spread over jello. A few nuts may be sprinkled over top if desired.
Saute sausage and break up while cooking, then drain. Cook noodles according to package directions. Cook onion in sausage grease. Mix all ingredients together except crackers. Place in greased casserole dish. Sprinkle cracker crumbs on top. Bake in 350° oven for 30 minutes. Freezes well.
Preheat oven to 300°. Line a jelly roll pan with foil. Combine sugar and salt in small bowl. Set aside. Whisk egg white and liqueur in large bowl. Add pecans and stir to coat. Sprinkle with sugar and salt and stir well to blend. Spread on pan in single layer. Bake 20 to 25 minutes, stirring every 5 minutes. Stir from outside of pan toward center as the nuts around the edge brown faster. Remove from oven and immediately loosen nuts from foil. Cool on wax paper.
Flour beef roast on all sides and brown in small amount of oil on high heat. Remove from skillet and place in roasting pan. Sprinkle dry onion soup over meat. Mix mushroom soup in small bowl with 1/2 can water. Pour over meat. Sprinkle chopped bell pepper over meat. Sprinkle black pepper over mixture. Bake at 350° until meat is tender. Gravy makes as meat cooks. (Do not add salt as dry soup is salty.)
Bring the chicken stock to a boil in a saucepan. Add corn, salt and pepper. Bring to a second boil. Beat egg whites until frothy. Stir cornstarch mixture into boiling stock. Stir until soup becomes clear. Turn off heat. Add egg whites, gently stirring once or twice. Serve hot.
Melt butter or oleo in pan. Sprinkle nuts, chocolate chips, butterscotch chips, crackers and then coconut. Pour the milk over this. Bake for 30 minutes in a 350° oven.
In a large bowl make a stiff batter of the ingredients. Grease another bowl with corn oil. Put dough in bowl and turn over to coat. Cover lightly with paper towel and let stand overnight (not in refrigerator).
Soften cream cheese with small amount of mayonnaise. Mix in onion, shrimp, and dash of Worcestershire sauce. Add catsup. Cover and refrigerate. Serve with crackers.
Melt together peanut butter, chocolate chips and butter or margarine. Mix in Crispix until all are covered. Put powdered sugar into a plastic bag. Add mix to plastic bag until all are covered. Spread on cookie sheet to dry.
Grease a 9 x 13 pan well. Sprinkle with Lipton onion soup. Layer rice and turkey. Cover with water. Cover the pan with foil and bake at 350° until the rice is done.
Mix all ingredients well. Pour into baking dish. Top with grated cheese. Cook for 30 to 40 minutes. Serve hot.
Beat eggs separately. Add sugar to yolks, beat until creamy. Add whisky to egg yolks and sugar, then add cream, milk and ice cream. (Cream has to be whipped until it stands in peaks.) Fold in the beaten egg whites which have been beaten and hold in peaks. Blend all together.
Brown meat in skillet. Pour off excess grease. Add onions and continue to cook. Remove to a deeper pan. Add chili mix (add about 8 to 10 tablespoons per pound of hamburger). Coat meat with flour and stir. Add tomato sauce, salt and pepper. If too thick, add water. Cook slowly to blend seasoning. Optional items may be added.
Cream shortening and sugar, add egg and beat. Add hot coffee, then flour and dry ingredients. Add chopped nuts and raisins. Spread on greased baking sheet (10 1/2 x 15-inch). Bake at 350° for 15 to 20 minutes. It should be light brown on the top. Spread with thin powdered sugar icing and cut in squares as soon as icing sets.
Saute garlic in olive oil until browned. Add other ingredients. Cook until vegetables are tender-crisp. Cook pasta until al dente, drain. Spoon vegetables over pasta. Contains 6 grams fat per serving.
In large pot, pour oil and heat slightly. Add chopped onion and minced garlic. Add peeled, cut-up carrots and potatoes. Sprinkle with salt, pepper, marjoram and thyme. Toss vegetables; cover pot and cook for 30 minutes or until vegetables are slightly soft. Pour 8 cups of chicken broth over vegetables and cook for 20 minutes. Puree soup in blender and return to pot; add milk and heat slightly.
Spread softened cream cheese on 14-inch round pizza pan. Top with shrimp. Sprinkle seafood cocktail sauce next. Sprinkle onion and pepper on. Add thinly sliced mushrooms. Top with cheeses. Serve with tortilla or nacho chips. Chill 4 hours before serving.
Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender. Add spices and enchilada sauce. Simmer.
Blend juices in a pitcher. Chill. When ready to serve, pour Sprite into pitcher and stir to blend. Pour over ice in glasses.
Saute celery and onion together. Set aside. Mix all ingredients together. Add celery and onion. Cook in preheated 325° oven in casserole dish for 30 minutes.
Place shortening in pan. Heat and add beef. Stir until brown. Add onion, green pepper, tomato, rice and seasoning. Cover. Bring to a boil. Turn on low and cook 15 to 20 minutes. Serves 6.
Layer all ingredients in order given, excluding the avocado dip. Put this in the center as not everyone likes it and it looks prettier this way. Serve with tortilla strips or large dip Fritos. You may want to put an extra layer of cheese.
Combine cheese and bread crumbs. Add garlic salt to melted butter. Dip chicken strips into garlic butter, then into cheese/bread crumb mixture. Roll up chicken strip and secure with a toothpick. Bake in 325° oven for 45 minutes.
Mix cream cheese and Amaretto liquor. Spread on plate, sprinkle on almonds. Serve with grapes, apple and pear wedges.
Brown ground beef and onion. Stir in taco seasoning, corn, kidney beans, tomatoes and tomato sauce. Simmer 20 to 30 minutes. Serve topped with grated cheese and tortilla chips. Makes 8 servings.
Mix sugar, eggs, baking powder, milk and butter. Add oatmeal and salt. Bake at 350° for 30 minutes. Bake in 9 x 9-inch pan. Makes 6 servings.
Sprinkle roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half the butter. Add the water, bouillon, celery, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 1 hour.
Slice and cook carrots until medium done. Layer with onion and pepper. Mix remaining ingredients well in pot. Bring to boil for 5 minutes. Pour hot over vegetables. Refrigerate overnight.
Cream cottage cheese and cream cheese in bowl, adding sugar gradually. Add eggs and beat mixture with electric beater until smooth. This takes some time. Stir in lemon, vanilla, flour and cornstarch. Add melted butter and mix until smooth. Blend in sour cream and put into 10-inch spring pan (greased). Bake at 325° for 1 hour. Shut off oven and leave in two hours more. Do not open oven during entire three hours.
In large saucepan, cook carrot and onion in oleo until tender, but do not brown. Blend in flour; add milk and chicken broth. Cook and stir until thickened and bubbly. Stir in chicken, wine, celery seed and Worcestershire sauce. Heat through. Add cheese; stir until melted. Garnish with snipped chives if desired. Makes 4 to 5 servings.
Heat 1/2-inch cooking oil to 375° in a frying pan. Remove the head and tail of the trout. Cut down the backbone, dividing the trout into 2 pieces. Wash and dry both pieces thoroughly. Season with salt and pepper. Put the trout in the oil skin side down and cook 5 minutes. Turn the trout over and fry until golden brown, about 10 minutes. Season to taste. Remove the fish from the oil and drain on toweling. Serve with tartar sauce or ketchup and horseradish mixture.
Mix flour, wheat germ, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press 1/2 into a greased 9-inch pan. Cover with rhubarb. Cook sugar, water, cornstarch and vanilla until clear. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350°.
Mix all ingredients. Put in container and freeze. Remove from freezer a little before serving. Serve while still icy.
Saute vegetables with butter on low heat. Add spinach and cheese. Cook until tender, stirring frequently. Spread butter inside of bread. Warm bread in oven for 20 minutes at 350°. Pour mixture into hollowed bread loaf and serve warm. May be served with cubed bread chunks or crackers.
Grind with fine grinder or in blender or roll with rolling pin. Mix ground mixture with beaten eggs. Mold into balls. Fry until golden brown. Simmer meatballs gently for at least an hour in spaghetti sauce of your choice. Yields 18 meatballs.
Preheat oven to 375°. In a small bowl, combine parsley, 1/4 cup cilantro, cheeses and garlic. With fingers, make a 1-inch pocket on rounded side of each chicken breast by carefully loosening skin. Spoon 2 rounded tablepoonfuls filling into each pocket. Place chicken, skin side up, in roasting pan. Roast 25 minutes or until tender and golden. (If desired, broil 2 minutes for crisp skin.) In a small saucepan, melt apple jelly; add lime juice and remaining cilantro. Brush over chicken. If desired, garnish with cilantro. Serve with Sopaipillas. Makes 4 servings.
Combine meat, spices and Worcestershire sauce; spread evenly in slightly greased pie pan. Combine beans, mustard and sugar; spread on top of beef mixture. Place in preheated oven at 350° for 30 minutes. Easy and fast to make.
Pound veal pieces until thin. Dip both sides in flour. Heat 3 tablespoons butter in frying pan over medium heat. Saute a few pieces at a time, turning to lightly brown each side. Add butter as needed. Remove meat; keep warm. When veal is cooked, season with salt and pepper. Drain excess butter from pan; add wine, shallots and lemon juice. Reduce to 1/3. Take off heat and add 1/2 cup chilled butter. With small whip, lightly blend to a creamy texture. Pour sauce over veal; serve immediately.
Combine all ingredients with 1 1/2 cups water in 2 1/2-quart glass casserole. Microwave on High for 10 to 12 minutes or until piping hot. Yields 4 to 6 servings.
Put tomatoes with juice in large pot. Add all other ingredients. Stir well. Simmer covered for about 2 hours. You may have to add a little water as the soup cooks. You can use V-8 tomato juice.
Mix together. Pour into graham cracker crust. Chill. Chopped nuts may be added.
Sift dry ingredients together and cut in shortening. Dissolve yeast in 2 tablespoons warm water. (I mix this in a cup with a little more water.) Add to buttermilk. Mix liquid ingredients to dry ingredients. Place on floured board and knead. Cook at 400° for 15 minutes or until brown enough for you. Put leftover dough in covered bowl or plastic bag and refrigerate. Will keep 2 weeks. (I prefer to use dough within a week.)
Bake cake according to package directions. Cool slightly. Leave in pan. Use a fork to make several holes in the cake. Bring sugar, milk and vanilla to a boil. Add vanilla. Pour over warm cake. Cool and cover with Cool Whip. Sprinkle with coconut generously over top. Refrigerate.
Cook broccoli and rice according to package directions. Drain. Cut cheese into small pieces and mix with broccoli and rice. Stir in chicken soup (undiluted). Bake in casserole dish, uncovered, 25 to 30 minutes at 350°.
Half fill a large saucepan with water and stir in the beans, ham hock, the quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onions, garlic and bay leaves. Transfer the beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces. Discard the bone.
Thoroughly combine eggs, sugar, margarine, lemon juice and vanilla. Stir in coconut and pecans. Pour in the unbaked pie shell and bake in a 350° oven for 50 to 55 minutes or until the filling is set.
Preheat oven to 375. Lightly grease a 3 qt. rectangular baking dish; set aside. Cook pasta according to pkg. directions. Drain. In a very large bowl combine vinegar and pasta; toss to coat. Stir beans, cheese, olives and tomatoes. Sprinkle 1/4 c. of the bread crumbs in prepared dish. Spoon the pasta mixture into the dish. In a med. bowl stir together yogurt, milk, parmesan and flour until smooth. Pour evenly over pasta mixture. Sprinkle top with remaining 1/4 c. bread crumbs. Bake, covered for 25 min. Uncover and bake 10 - 15 min more until heated through and top is lightly browned. Let stand 10 mins. before serving. Makes 8 servings.
Scrape, slice and cook carrots until just tender. Drain well. Place carrots in casserole (approximately 9 x 13-inch size). Layer the onion and bell pepper rings on top. (Set aside.) In small pan, heat tomato soup, oil, salt, vinegar and sugar (do not boil). Pour this mixture over the carrots and refrigerate. Can be eaten without reheating. Good for several days.
Beat butter, sugar, egg and vanilla until light and fluffy. Add flour and almonds, mixing well. Spoon half the mixture into greased 9-inch square pan. Spread evenly. Spread jam over cookie batter. Roll remaining batter on lightly floured board to just 9 x 9-inch square. Cut in four quarters and, with spatula, place on top of jam. Bake in 350° oven for 40 to 45 minutes. Remove to cooling rack and sift confectioners sugar over top. Cool. Cut into 36 squares.
Dissolve gelatin in 1 cup hot water. Add cranberry sauce, pineapple and pecans. Mix with a mixer until ingredients are mixed together. Put into a salad dish, refrigerate and serve after mixture jells.
Cream butter and sugar until light and creamy. Add vanilla. Add eggs, one at a time. Combine flour, baking powder, soda and salt. Add alternately with chocolate syrup to creamed mixture. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes. Freeze when cool.
Layer the lettuce, English peas, onion and bell pepper. Repeat these layers. Mix sour cream, mayonnaise and sugar. Pour this over the lettuce layers. Sprinkle the Parmesan cheese on next and then top with bacon bits. Chill at least 5 hours before serving.