HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill pie pan 2/3 full with peeled and sliced apples. Sprinkle with cinnamon. Mix remaining ingredients and pour over apples. Spread evenly over apples. Bake at 350° for 45 minutes or until brown.
Fill baking dish with alternate layers of tomatoes and bread crumbs. Bake at 350° for 35 minutes.
Heat oven to 375°. Mix flour and nuts in medium saucepan. Heat corn syrup, shortening and sugar to boiling over medium heat, stirring constantly. Remove from heat. Gradually stir in flour-nut mixture.
In large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Stick in freezer for 5 minutes. After removing, fold in whipping cream. Spoon 1 cup of mixture into 2 1/2-quart serving bowl. Top with 1/3 of the wafers and 1/3 of the bananas. Repeat layers, ending with pudding. Crumble a few wafers on top. Cover and chill until ready to serve.
Lay bacon on bottom of 9 x 13-inch pan (Pam first helps clean up). Sprinkle rice and seasoning packet over the bacon. Lay chicken breasts on top of rice. Mix soups and milk (and mushrooms if used). Pour over chicken. Bake at 350° for 2 hour, uncovered.
Plunge the tomatoes into a pan of boiling water and hold them under the water for 15 to 20 seconds. Drain and cool under cold water. Peel off the skin and cut the tomatoes in half crosswise, parallel to the stem. Squeeze, pressing out the seeds and excess juice. Cut the tomatoes into 1/2-inch pieces. Melt the butter in a large saucepan. Add the garlic and saute for 5 to 10 seconds. Then add the wine, salt and pepper; cover and cook for about 1 minute. Add the scallops and tomatoes; bring the mixture to a boil over high heat, shaking the pan occasionally. Cook for a couple of minutes, until the scallops are cooked through. Toss in basil. Serve over cooked rice.
Clean strawberries, hull and half. In a blender, puree strawberries and mint. Add sugar to taste. Add juices and serve immediately over ice.
Heat oil in a heavy casserole. Brown lamb on all sides. Remove from pan. Add carrot, celery, onion and turnip; turn to glaze in fat. Then return lamb to pan. Add seasonings and broth; cover and cook until lamb is tender, about 1 hour. Add rice, raising lamb so that rice is submerged in liquid. (Add more broth if necessary, to cover rice by 1 inch.) Add beans and tomatoes. Cover pan tightly. Return to boil, then simmer about 20 minutes, stirring once, until rice is done and lamb is very tender. Makes 4 servings.
Place all ingredients in bowl, stirring and mixing well. Blend in blender at low speed until mixed well. Serve chilled. Serves 8.
In large pot, boil hen. Add celery and garlic (stick a toothpick in em so's yawl can find the onry little things to take out). Scatter enough salt and pepper to make it taste rite. Cover with wattah and cook the old sister til the meat is 'bout to fall off bones. Remove skin and bones. Now, break up about 1/2 of box spaghetti in the stock and cook til almost tender. Dump in the ole hen, a can of tiny green peas and pimento. Let it heat and then add about 2 tablespoons Worcestershire sauce. Serve with salad and homemade bread.
Combine 2 1/2 cups flour with yeast and honey. Beat in milk slowly, then water. Continue beating 2 to 3 minutes. Add butter. Mix well. Add remaining flour to make dough stiff. Let rest 5 minutes. Add raisins, apples and cinnamon. Knead for 6 to 7 minutes until fruits are evenly distributed. Place in large greased bowl and cover with damp towel. Place in warm place 1 to 1 1/2 hours. Punch down dough. Knead on floured surface 3 to 4 minutes. Shape into large ball. Place in greased and floured baking pan. Let rise uncovered 20 minutes in a warm place. Preheat oven to 425°. Place pan of hot water on lowest rack. Bake bread for 30 minutes. Remove water and reduce oven to 300°. Bake for 35 to 40 minutes. Cool on wire rack. Breakfast bread.
Mix all except nuts and chips. Mixture will be thick. Add nuts and chips and spread in greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Put all ingredients in a jar and shake well. Also shake before each use. Keep unused portion in fridge.
Slice eggplant into 1/2 inch slices. Combine mayonnaise, salt, pepper, and onion. Set aside. Combine bread crumbs, Parmesan cheese, and Italian Dressing. Spread both sides of eggplant slices with mayonnaise mixture. Coat with bread crumb mixture and place on a baking sheet. Bake at 425° for 15 to 17 minutes or until golden brown.
Combine all ingredients except the pecans. Shape into a large ball or 2 smaller balls. Roll in nuts. Wrap in Saran Wrap and then Reynolds Wrap and freeze for a day or more to combine the flavors.
Wash broccoli and cut off flowerets. Set flowerets aside. Peel the stems and chop coarsely. In large saucepan, place the stems and cover with chicken stock. Bring to a boil and simmer for 1/2 hour. Drain and reserve stock. Puree stems and set aside. Put flowerets in chicken stock and bring to boil; simmer 5 to 7 minutes. Melt butter in saucepan and saute onion and celery for 5 minutes. Stir in flour and cook for 3 to 4 minutes. Slowly stir in stock and flowerets and puree and add cream. Bring to boil; add nutmeg, salt and paprika to taste. Remove from heat. Serve with a dusting of Cheddar cheese.
Beat eggs until well blended. Add sugar, salt, nutmeg and vanilla. Mix thoroughly. Add hot milk, slowly stirring constantly. Pour into deep dish pastry shell. Bake in a 425° oven until knife inserted in center comes out clean.
Put skinned and cleaned opossum in large kettle, cover with water. Add salt, peppers, onion, and bring to boil; reduce heat, and simmer for 30 minutes. Remove meat, place in roasting pan. Increase heat and boil water mixture until only 3 cups remain. Pour over meat in roasting pan. Cover and roast in oven at 350° for 30 minutes. Add sweet potatoes and celery. Baste meat, cover, and roast for an additional 30 minutes or until tender.
Salt pork chops and brown slightly. Cut the onion and green pepper in rings. (Same amount as pork chops.) Place onion and green pepper on bottom of skillet. Add 1 heaping tablespoonful of rice for each pork chop. Place pork chops on top. Pour the tomatoes on top of all. Sprinkle salt and add 1/2 to 3/4 cup water. After coming to a boil, turn on low for 45 minutes. Cover.
Add salt to chopped vegetables and let stand overnight. Press out juice and drain. (If desired, run a little water over the mixture and drain. If this is done, the relish is not quite as salty.) Add remaining ingredients. Bring to a boil and let boil slowly for 1 hour, stirring occasionally. Makes 5 or 6 pints.
Mix cinnamon and sugar. Roll each biscuit into a long rope. Roll in melted butter, then cinnamon-sugar. Tie in a knot. Bake according to package directions for biscuits.
Stir together until thick. Spread on top of cream cheese mixture and top with remaining Cool Whip.
Sift together flour, baking powder, baking soda and salt and set aside. Work shortening with a spoon until fluffy and creamy, then add sugar gradually while continuing to work with a spoon until light. Add eggs and beat well. Add flour mixture alternately with the bananas, a small amount at a time, beating smooth after each addition. Turn into a greased or oiled loaf pan, 9 x 5 x 3-inch. Bake at 350° for 1 hour and 10 minutes or until done (toothpick test).
In saucepan, mix gelatin, sugar, water, and salt. Heat until gelatin dissolves. Add orange peel and orange juice. Chill until partially thickened. Beat until fluffy. Stir in milk. Pour into 2-quart refrigerator tray. Freeze until firm. Makes about 1 1/2 quarts.
Mix in order given. Bake in greased small loaf tins. Bake at 325° for 55 minutes to 1 1/4 hours. Done when toothpick stuck in center of loaf comes out clean. Makes 2 loaves.
Blend cream cheese, egg, onion, salt and pepper. Spread mixture 1/4-inch thick on the crackers. Sprinkle with paprika. Place crackers on a cookie sheet under the broiler to puff and brown.
Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off oil. Mix salsa, water, salt, oregano, garlic and onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender. Place chicken in ungreased baking dish. Cool. Sprinkle with cheese; cover and refrigerate 8 hours or overnight. Heat oven to 400°. Bake covered 20 minutes; remove cover and bake another 20 minutes.
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter. Add to dry ingredients. Mix well by hand. Spread in a greased 8 x 8 x 2-inch pan. Drain peaches, reserving 1/3 cup liquid. Chop peaches and sprinkle over batter in pan. Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid; pour over peaches. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over all. Bake at 350° for 45 minutes. Cool and serve.
Soak bread in milk until soft. Add eggs, horseradish, 1 teaspoon salt and 1/4 teaspoon pepper. Beat smooth. Add beef and mix well. Shape into 3/4-inch meatballs. Place on rack in shallow baking pan. Bake in a 450° oven for 10 to 15 minutes. Heat remaining ingredients to boiling; stir often. Add meatballs; heat through and keep warm. Serve with wooden picks. Makes 65.
Blend eggs, beaten, sour cream, oil and corn. Add corn meal mix and spread in pan. Bake 25 to 30 minutes at 425°.
Sift first four ingredients together in mixing bowl. Beat egg whites until stiff. Add the sugar one spoonful at a time until blended. Set aside. Beat egg yolks until light. Add lemon juice, rind, melted butter and milk. Stir egg yolks and juice mixture into flour mixture. Beat until smooth. Fold in the egg whites. Pour into a buttered 2-quart baking dish. Set in a pan of hot water 1/2-inch deep. Bake 45 minutes at 350°. Chill before serving. Makes 6 servings.
Cook very slowly, adding butter last, until thick and creamy. Cook eggs and sugar, adding lemons and butter. Use only between layers.
Bring water and lemon juice to a boil in saucepan; stir in rice, salt and nutmeg. Cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Stir green onions into rice. Spoon rice into a 12 x 8-inch baking dish.
Lightly brown pizza crusts in preheated 400° oven. Brown ground chuck and onion together. Drain meat. Pour 1/2 jar of Pizza Quick sauce over each crust. Add ground chuck, pepperoni, Cheddar cheese and Mozzarella cheese. Cook at 375° until cheeses are melted. Makes 2 large pizzas.
Mix flour, oleo and pecans. Spread in a 9 x 13-inch pan. Bake at 350° until brown. Mix sugar, cream cheese and Cool Whip. Spread over crust. Top with pie filling. Refrigerate.
Bring Karo and sugar to full rolling boil. Remove from heat and add other ingredients. Make sure some of the corn flakes are crushed. Drop by tablespoon, after mixing well, on wax paper. Keep in covered container.
Combine all of the ingredients. Simmer until thickens, about 15 minutes.
Mix all ingredients. Roll into walnut size balls. Bake 20 minutes on greased cookie sheet at 325°.
Soften cream cheese. Mix with Cool Whip and sour cream until well blended. Pour into pie shell; top with cherries and chill one hour.
In a 12 x 8-inch baking dish, arrange chicken skin side up; drizzle with butter. Bake at 375° for 40 minutes or until chicken is fork-tender. Stir sauce before serving.
Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of mixer. Add eggs, one at a time, beating well after each addition. Stir in sweet potatoes and milk. Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffin pan, filling 2/3 full. Combine 2 tablespoons sugar and 1/4 teasponn cinnamon; sprinkle over batter. Bake at 400° for 22 to 25 minutes.
Mix the first 4 ingredients together and place in pan. Pat this down in pan	to make a crust. Put in oven and bake for about 15 minutes. Take out of oven.
Melt margarine in a 9 x 9-inch pan in oven. Pour a mixture of the first 5 ingredients over the margarine. Top with sliced peaches, saving 1/2 of the juice-liquid. As the flour mixture rises above the fruit and starts to brown, pour saved liquid-juice over it evenly. Bake at 375° for 35 to 45 minutes.
Wash, core and slice apples. Heap high into crock-pot, alternately with sugar and cinnamon. Cover and turn temperature control to high. Cook 4 hours. Remove from pot. Rub through Foley food mill or colander. Pour into sterilized jars and seal. Makes 4 pints.
Mix lemon Jello and boiling water. Add marshmallows to mixture and stir until melted. Add drained pineapple and sliced bananas to lemon mixture. Let set in refrigerator in 9 x 13 glass dish. Put pineapple juice, sugar, flour, margarine and eggs in saucepan. Cook until bubbly and thickened. Let cool. Add Cool Whip. Fold into cooked mixture. Spoon and spread on top of lemon mixture and refrigerate until well set (several hours).
In a saucepan, combine the 1/3 cup sugar and the water. Bring mixture to boiling. Reduce heat and simmer, uncovered, 5 minutes. Stir in vanilla. Sift together flour, 2 tablespoons sugar, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Add milk and stir just until well combined. Place berries in a 1 1/2-quart casserole. Pour hot sugar mixture over. Immediately drop dumpling dough in 8 to 10 spoonfuls over berries. Sprinkle dumplings with the remaining 1 tablespoon sugar. Bake in a very hot oven at 450° for 25 to 30 minutes or until dumplings are done. Serve warm from casserole into individual dessert dishes. Makes 4 to 5 servings.
Preheat oven to 375°. Mix all ingredients (but chips). Stir in chips after all mixed. Form into balls and flatten out. Place on a lightly greased and floured baking sheet. Bake at 375° for 8 to 10 minutes.
Drain corn and pour in medium size bowl. Add tomato, onion and cheese. Put enough mayo to mix well. Chill for at least an hour.
Combine all ingredients. Bake at 325° for 40 to 45 minutes in an oblong pan.
Cream oleo, sugars, vanilla and eggs. Add remaining dry ingredients and chocolate chips. Bake at 350° for 10 to 12 minutes.
Preheat oven to 375°. Lightly grease an 8 x 8-inch pan. Sift together flour, baking powder and salt; set aside. In a large bowl with an electric mixer or wooden spoon, beat margarine, brown sugar, egg and vanilla until light and fluffy. Stir in mincemeat and flour mixture until well combined. Stir in nuts. Spread in prepared pan; bake 25 to 30 minutes. Cool slightly and cut into squares while still warm. Sprinkle with confectioners sugar.
Combine cornmeal, flour, salt, sugar and baking powder. Add shortening and boiling water. Stir until shortening is all dissolved. Add beaten egg yolks and flavoring at once and beat well. Fold in egg whites which have been beaten stiff.
Put the soup diluted with yogurt and white wine or milk over layer of cooked chicken and cooked broccoli in a flat casserole dish. Sprinkle with grated cheese; cover with aluminum foil. Bake in a 325° oven until heated through, approximately 45 minutes. Serve over rice or noodles.
Slice and cook squash in a little water; drain and mash. Add onion, carrots, soup and sour cream (and pimentos); blend. Pour into greased casserole. Top with stuffing mix (and peanuts). Bake at 350° for 30 minutes or until it bubbles. Serves 8.
Mix first 7 ingredients. Put into casserole dish and top with chow mein noodles. Bake at 325° for 20 minutes at 350°.
Cook chicken; remove from bone. Mix soup and sour cream; mix with chicken. Place in baking dish; top with margarine. Add cracker crumbs. Sprinkle poppy seed on top. Bake at 350° for 25 to 30 minutes. Serves 8 to 10.
Mix all dry ingredients, except Raisin Bran, in very large bowl. Add beaten eggs and buttermilk. Mix well. Add butter and mix again. Stir in Raisin Bran. Let set for several hours before baking first time. Bake at 400° for 20 minutes. This mixture will keep in the refrigerator for approximately 6 weeks.
Heat cider, sugar, cinnamon, cloves, allspice and nutmeg to boiling. Simmer 20 minutes. Strain. Serve hot. Makes 32 (1/2 cup) servings.
Mix butter, sugar and peanut butter. Add flour and mix well. Add eggs, soda, salt and baking powder and mix well. Roll into small balls and place on ungreased cookie sheet and flatten with fork. Bake 8 to 10 minutes at 350°.
Chill the first 4 ingredients in bowl without mixing. Pour dressing over salad; toss just a few minutes before serving.
Cook rice until tender. Set aside. In large skillet, melt butter and saute onions. Add broccoli. Cook on medium heat until tender (stir occasionally). Put broccoli and rice in casserole dish. In same skillet over medium heat, mix Cheez Whiz, milk and cream of chicken soup until blended. Pour over broccoli and rice. Mix well. Cover. Cook at 350° for 45 minutes.
Heat oil and butter in heavy skillet. Saute meat and onions until it loses the red. Mix bouillon cube and cornstarch in water. Add this to all items (except yogurt) to meat. Simmer 1 hour until meat is tender. Stir in yogurt and heat thoroughly. Serve over hot rice. Yields 4 (3/4-cup) servings.
Boil macaroni and drain. Set aside. Cook ground chuck and drain grease. Add salt, spaghetti mix, paste, sauce and water in pan and bring to boil. Reduce and simmer, uncovered, 10 minutes, stirring occasionally. Put in shallow 2-quart casserole dish. Layer 1/2 of the cooked macaroni, 1/2 of the cheese and 1/2 the meat, macaroni, cheese and meat. Bake at 350° for 30 to 40 minutes, uncovered, or until cheese is bubbly.
Brown in a preheated oven about 500°. Melt 1-inch slice from 1 pound of butter or margarine. Butter must not become brown. Put on the roast the melted butter, pepper, steak spice, parsley and a slice of onion. Put the roast back in the oven at 325° for rare (12 minutes per pound); medium (15 minutes per pound).
Brown hamburger; drain. Add remaining ingredients, except mashed potatoes and cheese. Cook for 20 minutes. Pour into 13 x 9-inch pan. Top with mashed potatoes. Add Cheddar cheese on top of potatoes. Heat oven to 350° and bake until cheese is melted and lightly browned.
In a large bowl, stir mayonnaise, lemon juice, salt and pepper until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes about 5 cups.
Combine pudding mix with the liquid drained from the two cans of fruit, then add the fruit and mix together. Place in refrigerator overnight.
Butter an 8-inch square pan and add a can of cherry or apple pie filling. Sprinkle cake mix over the pie filling. Pour the melted butter and the chopped nuts over the cake and pie mixture. Bake for about 35 minutes or until golden brown in a 350° oven. Real good warm or cold with Cool Whip on top.
Mix until smooth. Do not overmix! Fill cupcake cups 1/2 full. Put 1 heaping teaspoonful of filling in the center. Bake in a 350° oven for 20 to 25 minutes. Do not overbake.
Combine corn, Bisquick, sugar and egg. Put half of batter in pan. Cover with layer of cheese, green chilies and layer of cheese and rest of batter. Bake 25 to 30 minutes at 400°.
Peel and slice potatoes thin. Place 1/2 of onion and potatoes in a greased casserole baking dish. Mix soup and milk, and pour 1/2 over potatoes & onion. Sprinkle with 1 cup cheese. Layer again potatoes, onion, and liquid, then cheese. Salt & pepper to taste. Cover and bake 1 hour at 350 degrees. Uncover and bake another 30 minutes.
Sift dry ingredients together. Cut butter into tablespoons and with a pastry blender, blend into dry ingredients until texture of cornmeal. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4-inch thickness. Cut into 2-inch rounds. Place biscuits on buttered baking sheet 1 inch apart. Bake at 400° for 15 minutes or until golden brown.
Beat eggs until frothy. Add sugar, coconut, oats, vanilla, and butter. Mix well. Pour into unbaked pie shell.
Brown pork chops. Set aside. Saute vegetables in remaining butter; add more, if needed. Add 1 can croutons to veggie mixture. Mix 3/4 of Cheez Whiz and water into the mixture (until cheese melts). If mixture is too dry, add more water and cheese. Spread vegetable/crouton mixture into buttered dish. Add remaining can of croutons. Place pork chops on top, then add remaining Cheez Whiz on top of pork chops. Bake at 350° for about 30 minutes.
Cook broccoli. Make sure broccoli is cooled. Mix next 3 ingredients with broccoli. Crush crackers and mix with butter and cheese; sprinkle on top. Bake 35 to 40 minutes at 350°.
Combine butter, cake mix and 1 egg in mixing bowl. Mix well. Press into 9 x 13-inch glass dish. Combine 2 eggs, sugar and cream cheese in mixer bowl. Mix until smooth. Spread over cake mix layer. Bake at 325° for 40 minutes. Cool on wire rack; cut into squares.
Crumble cake into 9 x 12-inch pan. Boil pudding and Jell-O together with 3 cups water until thick. Add strawberries and spread even over cake. Refrigerate about 2 hours. Spread Cool Whip over top.
Mix all ingredients together in large bowl (except paraffin and chocolate chips); shape into balls (quarter size). Chill in freezer about 10 minutes. Melt wax and chips together in top of double boiler over 1 inch boiling water. Dip balls in chocolate and place on wax paper.
Put 1 1/2 cups water and sugar on to boil. While it is boiling, stir in cornstarch dissolved in 1/2 cup water. When that is thickened, take off burner. Add beaten egg yolks to mixture. Put back on burner and boil 1 minute longer. Take off and add lemon juice, lemon peel and butter. Pour on baked crust. Top with meringue.
Combine white and brown Sugar Twin. In large bowl, sift and mix flour, cocoa, Sugar Twin, soda and baking powder. In medium bowl, mix skim milk, prunes, extract and egg whites. Add coffee. Pour moist ingredients into dry; blending well.
Preheat oven to 350°. Roll bread dough into a rectangle 1-inch thick on a floured surface. Spread pizza sauce over dough. Sprinkle with cheese and pepperoni. Roll as for a jelly roll. Press edge and ends to seal. Place on baking pan. Cut slits in top. Bake for 20 minutes or until brown. Let stand for 5 minutes. Cut into slices. Serve with pizza sauce or Ranch dip.
Into boiling water, place ham hock and let boil 10 to 15 minutes. Add beans; simmer, covered, for 30 minutes. Add okra, butter, salt and pepper. Continue cooking 30 minutes longer, maintaining water level.
Slice squash and boil until tender. Drain . Mix milk and egg. Put squash, milk and egg mixture in casserole dish. Add cheese, salt, pepper and butter. Top with cheese and crumbs. Bake at 350° for 20 to 30 minutes. Let stand 10 minutes before serving.
Cut round steak in serving size pieces. Place on cookie sheet; salt and pepper. Bake at 250° for 5 minutes. Turn and bake 5 more minutes. Put sliced tomatoes and onions on top of steak. Bake at 250° for 10 minutes. Put cheese on top. Bake until cheese is melted and brown.
Mix all ingredients in saucepan. Cut margarine in small pieces. Cook over slow heat, stirring constantly, until thick (like pudding pie filling). Cool filling. Put into cool crust. Use egg whites for meringue topping.
Grease 8 x 8 x 2-inch square baking pan. Layer cottage cheese and Parmesan cheese in dish. Mix beef, herbs, tomato paste and 1/2 cup Mozzarella cheese. Spoon evenly over top.
Dissolve sugar in vinegar and salad oil and heat slightly. Mix all ingredients and let stand overnight in refrigerator. You may add other vegetables. This keeps for several days. (Nice to share with friends and neighbors.)
Mix first 4 ingredients and boil for 5 minutes. Remove from heat. Add soda. Pour over 5 quarts salted popcorn. Mix well. Bake in 200 degree oven for 1 hour, stirring every 15 minutes. Cool.
Mix dry ingredients. Add water. Bring to a boil. Pour 1 quart fresh strawberries into a pie shell. Garnish with freshly whipped cream.
Deep fry chicken wings until crispy, 7 to 10 minutes. Melt butter and hot sauce. Place wings in sauce. Simmer 5 to 10 minutes; serve hot.