HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in large bowl the apples, raisins and nuts. Sift the flour, cinnamon, soda and salt two times and mix with fruit and nuts. Beat together thoroughly the brown sugar, or Sweet 'N Low, the Mapleine, eggs, Crisco oil and vanilla. Add to apple mixture. Mixture will be hard to mix. Do not add more liquid! Use 9 x 12-inch pan or tube pan. Use butter or shortening to grease pan. Heat oven to 325° and bake 35 to 45 minutes. Diabetics should calculate fruit sugar based on serving size.
Cream Crisco and sugar. Then add rest of ingredients a little at a time and mix as you go. Pour in pan. Bake 1 hour in preheated oven at 350°.
Mix all ingredients and pour into a 9 x 13-inch pan. Freeze and set out 10 to 15 minutes before serving.
Place cream cheese, powdered sugar and Cool Whip in bowl; beat until smooth and creamy. Pour into baked pie shell. Top with your favorite fruit or berries.
Brown beef in skillet. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 5 minutes. Combine sour cream, cottage cheese and carrots. Add to cooked noodles and mix well. Alternate layers of meat mixture and cottage cheese mixture. Put in greased 3-quart casserole, beginning and ending with noodles. Top with Cheddar cheese. Bake in 350° oven for 30 minutes or until hot. Can be frozen and reheated at 400° for 1 hour.
Saute meat in butter until golden brown. Remove meat from pan. Saute onion, salt and pepper in butter until onion is tender. Return meat to skillet. Pour wine and juice from oranges over meat. Sprinkle sugar and parsley over; add bay leaf. Cover and simmer about 1 hour, or until meat is tender. Serve over rice and garnish with orange peel that has been sliced thin and boiled in small amount of water until tender.
Stir Jell-O into pineapple until Jell-O is dissolved. Add remaining ingredients. Mix well and chill several hours before serving.
Squeeze most of water out of the grated potatoes using your hands. Put them into a large bowl; add eggs, beaten. Add matzo meal, baking powder and salt; stir well. Add grated onion. Heat shortening in heavy pan, fat hot but not smoking. Drop latke batter by tablespoons; fry on both sides until crisp and brown. Drain on absorbent paper. Serves 4.
Mix first three ingredients with 3 cups of water. Bring to a boil. Cover and cool in refrigerator. When cooled, mix in oranges and Cool Whip. Refrigerate.
Cut 2 medium zucchini lengthwise in half. Cook, covered, in 1-inch boiling water 12 to 15 minutes, or until tender; drain. Brush with melted butter and sprinkle with dill weed. Makes 4 servings.
Cream egg, Crisco and butter together. Then add molasses. Add remaining ingredients. Roll into balls. Then roll these in sugar. Bake at 350° for 10 to 15 minutes.
Combine Tang, pineapple juice, lemon juice and pudding mix together. Stir until thick. Fold in pineapple and oranges. Before serving, add sliced bananas to mixture. Refrigerate.
Trim fat from chops. Heat butter and oil; brown chops well on each side. Season with black pepper. Remove chops; set aside. Add onion to skillet; cook for 2 to 3 minutes. Add wine; bring to boil. Simmer until almost evaporated. Stir in flour; cook for 1 minute, stirring. Slowly stir in broth until well combined. Add tomato and capers. Return chops to sauce, spooning sauce over them to coat well. Cover; simmer for 30 minutes. Serve with sauce. Sprinkle with parsley, if desired.
Grease a 9 x 13-inch glass pan. Put layer of bread, then sausage. Beat eggs. Add milk, salt and mustard to eggs and pour over bread. Top with cheese and cover with plastic wrap overnight. Bake, uncovered, 45 minutes at 350°. Serves 8.
Mix together. Bake at 400° for 45 minutes. Sprinkle cheese on top for last 5 minutes (1 1/2 cups).
Mix biscuit mix and cream together. Knead on a dusted board. Roll dough. Put into a 9-inch pie pan.
Cream the eggs, butter and sugar. Add milk and pineapple. Pour into baking dish. Top with bread cubes. Sprinkle nutmeg on top. Bake for 1 hour at 375°.
Prepare according to directions on box of cake mix. Bake. For instant pudding: Prepare according to directions on box. After cake is done, crumble half of cake in punch bowl. Add half the cherry pie filling, half the pudding, half the crushed pineapple, half the whipped cream and half the coconut. Repeat layers. Chill overnight.
Blend garlic, onion and water together for 2 minutes. Add cayenne pepper and blend again. Let mixture stand for 24 hours. Strain through cheesecloth or nylon stockings. Add enough water to make 1 gallon. Spray and repeat every 2 weeks. Will not harm animals or plants.
Combine tomatoes and tomato sauce and stew for 30 minutes. Alternate stewed mix with a few basil leaves and blend in blender. Put mix back on low heat and add heavy cream and sweet cream butter. Flavor with cracked pepper and salt.
Combine all ingredients except for muffins. Spread mixture on bottom half of muffins and cover with top half. May be warmed in oven.
Cream oleo, peanut butter, sugar, brown sugar, egg and vanilla. Blend in flour, soda and salt. Shape dough into balls. Roll balls into sugar and place on cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a candy kiss firmly on top of each cookie. Return to oven for 5 minutes. Makes 3 dozen.
Saute first 3 ingredients in margarine until onions are translucent. Add crawfish and cook approximately 5 minutes. Add half and half and cheese and cook on low heat approximately 20 minutes. Stir occasionally. Toss parsley into mixture, then toss mixture into cooked fettuccini noodles. Bake at 350° for 20 minutes. Yields 6 servings.
Put salt over chopped tomatoes; let stand about 3 hours. Squeeze out water and add vinegar, sugar, onions and pepper. Stir often. Let come to a boil (but do not boil). Put in jars and seal.
Combine all ingredients; pour into lightly greased 2-quart pan. Top with pastry (canned biscuits work well). Cut slits into pastry to allow steam to escape. Bake at 400° for about 40 minutes, or until crust is brown. Makes about 6 servings.
Dissolve Jell-O in boiling water. Add 7-Up and bananas. Drain pineapple and save juice. Add pineapple and marshmallows to Jell-O. Pour into 13 x 9 x 2-inch pan and chill until firm. Cook pineapple juice, sugar and flour until thick. Cool thoroughly. Whip whipping cream until firm and fold pineapple juice mixture into whipped cream. Spread onto firm Jell-O. Sprinkle with coconut and nuts. Refrigerate. Serve when cool.
Tear lettuce and fill cake pan 1/2 full. Add other ingredients in order as listed. Cover and refrigerate for 8 hours.
Cook and stir ground beef, onion, green pepper and garlic in 10-inch skillet until beef is brown; drain. Stir in tomato sauce, corn, chili powder, 1 1/2 teaspoons salt, pepper and olives. Heat to boiling; reduce heat. Mix milk, cornmeal and 1/2 teaspoon salt in saucepan. Heat just to boiling over medium heat, stirring constantly. Remove from heat. Stir in cheese and eggs. Pour hot beef mixture into ungreased 3-quart casserole or 13 x 9 x 2-inch baking dish. Immediately pour cornmeal mixture over top. Cook uncovered in 375° oven until knife inserted into topping comes out clean, about 40 minutes.
Cream margarine and sugar. Add persimmon pulp and beaten eggs. Add dry ingredients to liquid mixture. Beat well. Pour into 9 x 5-inch greased and floured pan. Bake in a 350° oven for approximately 1 hour.
Mix in large bowl. Pour into a greased and floured 9 x 13 inch pan. Bake at 350° for 1 hour.
Mix all ingredients together. Butter casserole and add melted butter on top. Bake 1 hour at 350°.
Preheat oven to 350°. Mix all ingredients together. Bake on a greased cookie sheet for 8 to 10 minutes.
Combine oats and boiling water. Let cool. Mix together the eggs, sugar, oil and buttermilk. Stir in sifted dry ingredients with All-Bran just until moistened. Store in refrigerator.
Mix fruit with 1 cup sugar; let stand. Melt butter in baking dish. Mix sugar, flour, baking powder and salt; add milk. Pour batter over melted butter. Pour fruit over batter. Bake at 350° for 1 hour.
Cream sugars, eggs, vanilla and Crisco until smooth. Add flour (one cup at a time). Mix well. Add chocolate chips and pecans.
Mix peas, meat and onion well. Add eggs and seasoning. Then add bread crumbs until mixture sticks together and you can make into small balls. Roll in flour and deep fry. They will float when done. Good for a snack or meal.
Mix the cream cheese, sugar and Cool Whip in a large bowl. Beat well; fold into pie crust. Top with any type fruit or drip chocolate syrup. Cool 3 hours.
Chop cabbage, onion and green pepper. Mix together in a large bowl. Bring oil, sugar, vinegar and salt to a boil. Remove from heat and add celery seed and mustard seed to hot mixture. Pour mixture over slaw and do not mix, for 4 to 6 hours. Place in refrigerator, after 4 to 6 hours, mix and serve. Will hold in refrigerator for 3 to 4 weeks.
Cut cabbage up in bite-size pieces. Cut cheese and salami in bite-size pieces. Combine in bowl. Pour dressing over and toss. Excellent!
Hull and slice strawberries. Place in saucepan. In bowl, combine sugar and gelatin. Add to strawberries; stir well to thoroughly	coat berries. Let sit 30 minutes. (This draws out the juice and turns mixture vibrant red.) Bring to boil. Remove from heat immediately and set aside 30 minutes to cool down. Stir. Spoon into	jars or other freezer containers. Let	cool to	room temperature. Seal and freeze or refrigerate. Makes 3 cups jam.
Grate cheese and onion. Have cream cheese at room temperature. Mix all ingredients together in a ball or two long rolls. Sprinkle with parsley flakes. Serve with party crackers.
Combine jello with boiling water until completely dissolved. Add remaining ingredients and pour into mold. Refrigerate to set. Serves 8.
Boil sweet potatoes until done; peel. Add brown sugar, cinnamon, margarine and marshmallows. Mash with potato masher until well mixed. Place in baking dish. Bake at 350° for about 45 minutes.
Mix milk, flour and sugar together and pour over melted oleo. Then pour two cups sweetened peaches on top of this mixture and bake 30 minutes at 350°.
Cream butter, peanut butter and sugars together. Add eggs. Add flour and soda. Mix well after each addition. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
Set oven at 400°. Place margarine in pan for baking and melt as oven heats. Mix cinnamon and sugar. Remove melted margarine from oven. Dip biscuits on each side in margarine, then roll	in cinnamon-sugar mixture on each side. Return to baking pan. Sprinkle with any remaining sugar mixture and bake as directed for biscuits, approximately 12 minutes.
Cook carrots, potatoes, onion and celery until tender. Add ham bone and beans (if dried beans are used, cook as usual before adding other ingredients). Simmer for 1 hour. Water may be added if soup is too thick. This can be cooked in the crock-pot. Put everything in crock-pot; let cook for 5 or 6 hours. Serve with corn bread.
Heat oven to 350°. Grease and flour 2 loaf pans. In small bowl, stir berries, eggs and oil. In large bowl combine flour, sugar, cinnamon, soda, salt and nuts. Add strawberry mixture to dry ingredients; stir until just blended. Pour into pans. Bake 1 hour.
First cook hamburger; fry down, then add onion soup mix and chopped bell pepper, cooking slow (stir often), about 7 minutes. Add soup (do not dilute); simmer 10 minutes. Add sour cream, simmering about 15 minutes. Serve over noodles.
In a tea cup or mug, steep elderberry blossoms in boiling water for 5 to 10 minutes; strain. Add sugar and lemon. Yield: 1 serving.
Roll sausages around in pan of liquid smoke. Bake at 325° (uncovered) for about 30 minutes (or until desired amount of grease is out of sausages). Remove from liquid smoke and grease. Put in barbecue sauce before serving.
Mix 1 cup sugar with cinnamon in a plastic bag. Quarter the biscuits. Place several at a time in the bag and shake to coat. Place in round Bundt pan. Melt butter and 1 cup sugar to a syrup. Pour over biscuits. Bake at 350° for 40 minutes. Remove pan from oven and immediately flip over to allow syrup to seep through. Serve warm. Do not slice, just pull apart.
Brown meat. Add onions; cook until tender. Drain. Add the remaining ingredients; simmer for about 30 minutes. Serve on buns.
Grease a 9-inch square cake pan. In a large bowl, sift together flour and baking powder. Add cinnamon, sugar and salt. Make a well in the center of the flour mixture. Add oil, pineapple, eggs, bananas and vanilla. Stir to blend. (Do not use mixer.) Fold into mixture the pecans and pour into pan. Bake at 350° for 30 minutes. Serves 9.
Cook hamburger, chopped peppers and chopped onion until onions are clear. Add rest of ingredients and simmer for 20 minutes. Stir often. Serves 30.
Drain the oranges and pineapple well. After the fruit is drained, mix all in a large bowl together and save washing extra bowls. Mmm Mmm Good!! If you need more, just double the recipe.
Melt butter in a 9 x 13-inch pan. Sprinkle in graham cracker crumbs. Spread on a layer of each of the next 4 ingredients. Pour the Eagle Brand milk over the top. Bake at 320° for 30 minutes. Cut in squares while warm. Let cool before removing from pan.
Cream sugar and Crisco. Dissolve yeast in 2 cups lukewarm water. Add to sugar mixture with eggs. Add flour and salt. Knead the dough, then set in warm place until doubled in bulk. Roll it thin and cut out doughnuts. Dip in melted shortening and place on wax paper to rise for about an hour or more. Fry in deep fat for 30 or 40 seconds on each side. Dip in milk and confectioners sugar glaze while hot.
Melt fat in a skillet; toss in hamburger, breaking it up in small pieces. Fry until medium brown. Crush or chop garlic fine and mix into the meat along with salt, pepper, sugar and tomato sauce. Cover and cook slowly for 15 to 20 minutes. Cook noodles according to package directions and drain.
Cook livers slowly in butter in covered skillet until thawed and browned, stirring often. Add celery and onion, cook until tender. Gradually blend in soup, milk and paprika. Heat through, stir often. Bake patty shells according to package directions. Serve livers in shells. Makes 2 to 3 servings. Very rich.
Combine first 5 ingredients. Mix mayonnaise and yogurt. Add to salmon mixture and mix to spreading consistency. Spread on party rye bread.
Pour into glass (over ice, if desired). Can also use orange or pineapple juice instead of orange-pineapple juice. Serves 1.
Brown steaks with flour on them in the oil. Drain off any excess oil. Add potatoes, Ranch beans, butter beans and just enough water so the food won't stick. Stir in seasonings. Simmer in skillet until potatoes are tender, about 45 minutes. Serves 5 to 7 people.
Break cake into small pieces and place in large bowl. Mix whipped topping, sour cream, evaporated milk and sugar until smooth. Fold into cake. Put cake mixture into large baking dish. Mix strawberries with glaze. Put over cake mixture. Chill several hours. Serves 12 to 15.
Mix first 7 ingredients and form into balls and put into 2-quart casserole. Pour can of soup over the top and bake, covered, 45 minutes at 350°. Bake an additional 15 minutes, uncovered.
Brown stuffing mix in magarine. Spread 1/2 ounce oil in bottom of 9 x 12-inch pan. Mix soup, sour cream and mushrooms; mix and blend all with chicken. Spoon over stuffing mix in pan. Top with remaining stuffing mix. Decorate with dried parsley. Bake at 350° for 3/4 to 1 hour.
Melt butter. Add sugar, vanilla and milk; beat well. Add eggs, one at a time; beat well. Pour into unbaked pie crust. Bake at 350° for 35 minutes.
Mix thoroughly. Pack lightly in a 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan. Bake at 350° for about 1 hour.
Cut up chicken. Place in boiler with salt and enough water to cover. Cook 1 hour or until tender. Cool. Remove from bones and cut up in bite size pieces. While chicken is cooking, make dumplings.
Boil water in saucepan. Remove from heat and add tea bags. Steep for 5 minutes. Pour tea into a pitcher and add other ingredients. Stir until sugar is dissolved. Fill the pitcher with water, then pour half into another pitcher and fill both again with water. Chill.
Blend sugar and flour. Add pineapple juice. Cook over low heat until thick. Add the margarine and lemon juice. Beat egg yolk into mixture, a little at a time. Fold in pineapple, nuts, cherries (cut up) and coconut. Spread between layers and on top of cake. Top cake with Cool Whip or whipped cream.
Beat egg yolk, vanilla, shortening and 1/2 cup brown sugar. Stir in flour sifted with salt and baking powder. Pat firmly over bottom of greased and floured pan (8 or 9-inch square). Beat egg and extra egg white. Add vanilla and 1 cup brown sugar. Mix well. Add flour, coconut and pecans. Mix well. Spread over other layer in pan. Bake 25 to 30 minutes in 350° oven. Cool in pan. Cut into bars. Makes approximately 9 to 12 bars.
Crumble and fry sausage. Drain fat. Break bread into pieces and place in bottom of greased 9 x 13-inch pan. Place sausage on top of bread. Mix together the eggs, milk and mustard. Pour over bread and sausage. Top with cheese. Refrigerate overnight. Bake at 350° for 45 minutes. Cut into squares. Serves 12 to 16.
Mix all ingredients by hand in a large bowl. Shape into small balls. Bake at 350° for 30 minutes.
Mix all together. Bake in a pie crust at 350° for 45 minutes.
Boil the macaroni. Drain. Cut cheese (1 1/2 pounds for a large amount) into cubes. Cut cucumbers, tomatoes and onions into cubes. Mix everything together. Add Miracle Whip and mix. Later on add more Miracle Whip and pepper.
Mix in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Mix first 6 ingredients and let stand for 24 hours. Carve out center of bread loaf and place dip in just before serving. Use chunks of bread and crackers for serving.
Mix all ingredients together until blended. Pour into a tube pan. Bake at 350° for 50 minutes.
Cream butter, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients together. Stir into cream mixture. Drop by heaping teaspoons on ungreased cookie sheets. Bake at 375° until lightly browned. Do not overbake. Let sit on cookie sheet for one minute before removing. Makes approximately 5 dozen cookies.
Mix all ingredients together and bake at 325° for 1 hour. Grease loaf pan well.
Make a dough. Roll 1/2-inch thick. Cut in strips. Brush with egg white and sprinkle with sugar. Bake on a greased cookie sheet in a moderate oven for 10 minutes.
In large bowl, break broccoli and cauliflower into bite-sized pieces; combine with onion. In a small bowl, combine sugar, cheese, salt, basil and mayonnaise; mix well. Toss vegetables and dressing. Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Makes 20 to 24 servings.
Brown ground beef in large skillet and drain off grease. While ground beef is browning, cook pasta in boiling salted water until slightly tender and drain. Add onion, pepper, spices, tomatoes, tomato sauce and drained pasta to beef mixture. Cook for 15-20 min or until most of the liquid is absorbed. Dot with cubed cheese, Cover pan and cook for 10 more minutes or until cheese is melted.
Brown sausage and drain; beat eggs and milk together. Break bread up in baking dish; add all ingredients and mix well. Bake at 350° for 45 to 60 minutes. May prepare the night before, then bake in the morning.
Heat oven to 425°. Mix sugar and flour in pastry lined 9-inch pie plate. Alternately layer apples, cranberries and sugar mixture. Cover with crust and bake 40 to 50 minutes.
To each quart jar and 1/8 teaspoon alum, 1 head fresh dill or 1 teaspoon dill seed, 2 to 3 cloves of garlic, 1 teaspoon hot pepper and cucumbers. Bring water, vinegar and salt to a boil. Pour hot solution over cucumbers and seal. Pickles will be ready in 3 to 4 weeks depending on the size of the cucumbers. Recipe makes 7 quarts of brine.
Preheat oven to 400°. Combine all the ingredients in a mixing bowl. Stir to blend. Pour into 9 lightly oiled muffin cups. Bake for 15 to 20 minutes, or until golden brown. Makes 9 muffins. One muffin = 121 calories, 2 g. protein, 18 g. carbohydrate and 6 g. fat.
Process cabbage and carrot in a food processor until grated. Stir together dressing, pickle relish, and celery seeds in a large bowl; add cabbage and carrot, and toss. Chill at least 1 hour.
In a large bowl dissolve the yeast in warm water. Beat the egg and stir in all other ingredients except add only half the flour. Add more flour until the dough is stiff enough to work with the hands. Place a small amount of flour on table; transfer dough and knead for about 5 minutes. Wash and grease the bowl. Place dough in bowl and turn to grease top. Cover with damp cloth and let rise in a warm place about 1 1/2 hours. Push down and let stand 30 minutes. Shape into rolls or loaf. Bake at 400° for 30 minutes or until lightly browned. Grease tops with butter and serve hot.
Preheat oven to 350°. Layer asparagus in dish. Mix water chestnuts, mushrooms, pimento and eggs with mushroom soup. Pour over asparagus. Bake 20 minutes. Top with onion rings. Bake 10 more minutes.
Butter a 10 x 6-inch baking dish. Put apples in dish. Lay bread slices over apples, covering apples. Mix sugar, egg, margarine and vanilla; pour over bread. Bake for 45 minutes at 350°, or until apples are done and crust is brown. Top with grated Cheddar cheese as you remove pie from oven.
In a large bowl, tear bread into small pieces. Add onions and celery; mix well. In a medium saucepan, melt butter. Add remaining ingredients except water. Add butter mixture to bread; mix well. If too dry, add 1 to 2 cups water.
Break broccoli and cauliflower into florets. Cut tomato into similar sized chunks. Pour Ranch dressing over vegetables. Stir lightly. Use low-fat or fat free dressing for a delicious low-calorie salad!
Melt butter and add flour, stirring until smooth; add milk, stirring constantly until thick and smooth. Add seasonings and cheese. Cook, stirring only until cheese melts.
Mix all together and pour in an unbaked pie shell. Bake at 400° for 10 minutes. Turn back to 350° and bake until set.
In large pot brown beef and drain, add tomatoes, onions and carrots. Slice cabbage thin or shred and add to pot, cook until carrots and cabbage are tender, about 1 hour. Serve with noodles or add to soup. "Noodles tend to sometimes take up the broth, so I put the noodles in bowl and then put soup over!" You can make your broth weaker or stronger, however you like.
Combine noodles, flavorings and 8 cups of water in large pan. Bring to boil; cover. Simmer 30 minutes. Discard bay leaf. Stir in 3 cups cooked chicken. Simmer an additional 10 minutes.
Mix first 4 ingredients; cook over low heat until dates and sugar dissolve. Add nuts, cook for 10 minutes more (still on low heat, just barely bubbling). Remove from heat, add vanilla and Rice Krispies (it will be very thick). Immediately roll into 1-inch balls (with well-buttered hands). Roll balls in 4x sugar. Store in airtight container. Makes several dozen.
Preheat oven to 375°. Beat egg whites until stiff with cream of tartar. Gradually add sugar and mint flavoring. Add green food coloring until mixture is lime green color. Gently fold in chocolate chips. Drop by teaspoons onto grease-free baking sheet. Put in oven and turn off. Leave for 8 hours. Makes 3 dozen.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face. Next, slice the tomato in half and add to the plate. Shred the carrot and arrange around the face of the egg for hair. Arrange the lettuces for the skirt. Take 3 cloves for the eyes and nose and 3 for the other plate. Slice the celery sticks and arrange for the arms and legs. Dab mayo for buttons on the tomato. Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt. Enjoy.
Whip softened cream cheese until fluffy. Gradually add the condensed milk while continuing to beat until all the condensed milk is blended in. Add the lemon juice and vanilla and blend well. Pour into the prepared graham cracker crust. Chill for 2 to 3 hours before garnishing. Before serving, top the pie with the cherry pie filling. Serves 6 to 8 people.