HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix apples, brown sugar and lemon juice. Place in baking dish. Mix remaining ingredients until crumbly. Sprinkle over apple mixture. Bake at 350° for 40 minutes.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit. Makes 2 cups or 8 servings, four tablespoons per serving, 100 calories per serving.
Heat oil in frying pan over medium-high heat. Place tortilla in pan. Sprinkle cheese evenly over tortilla. Place another tortilla over cheese creating a "sandwich." Flip when cheese begins to melt. Fry until golden brown. Drain on paper towels. Cut with pizza cutter into wedges. Serve wedges with salsa, sour cream or cottage cheese for dipping! Kids love it.
Combine cream cheese and horseradish. Spread 1 tablespoon of the mixture on doubled beef slices. Place 1 vegetable spear in center and roll. Chill until served.
In a medium bowl stir together chicken, corn, 1 egg white and salt. In large saucepan heat chicken broth to boiling. Stir in chicken mixture. Stir together cornstarch and water until smooth. Add to chicken broth. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Slowly stir in slightly beaten egg white. Sprinkle with ham. Serve immediately.
Place chicken, skin side up, in a greased shallow baking dish; sprinkle with salt, pepper and paprika. Melt butter in saucepan. Add remaining ingredients except rice. Stir until blended. Pour over chicken. Bake at 350° for 1 hour and 15 minutes. When ready to serve, remove chicken from baking dish. Serve gravy over rice and place chicken breast on mound of rice. Yield: 6 servings.
Boil Eagle Brand milk (unopened) in water for 3 hours. Make sure water level is over can at all times during boiling. After 3 hours, let can cool. Put in refrigerator until cold. Open and spread in graham cracker crust. Cut bananas in small slices and place over Eagle Brand. Cover with Cool Whip.
Saute onion and garlic until tender. Add green and red peppers to saute until tender. Add salsa, cumin, black beans and stewed tomatoes. Cook 5 minutes and remove from heat. Coat 13 x 9 x 2-inch pan with cooking spray. Put 1 1/2 cups bean mixture on bottom. Cover beans with 1/2 of tortillas. Sprinkle on 1/3 of cheese. Spread 2 1/2 cups of bean mixture over cheese. Layer on remaining tortillas, 1/3 cheese and remaining bean mixture. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with remaining 1/3 cheese. Bake, uncovered, for 5 minutes. Let stand 5 minutes before serving.
Blend corn meal and 1 cup water in a small bowl. In a large saucepan, combine sausage, sage, salt, parsley and chicken broth. Gradually stir in 2 cups water. Bring to a boil. Add corn meal slowly to boiling mixture. Stir constantly with a wire whisk. Reduce heat and simmer, uncovered, for 15 minutes. Turn into 9 x 5 x 3-inch loaf pan. Dot top with a little butter. Cool. Cover and refrigerate.
Mix all together and put into a 9 x 13-inch pan. Bake at 300° for 40 to 50 minutes. Cut into squares while hot.
Heat oven to 425°. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar; toss to mix. Add milk and stir with a fork until soft dough forms. Form dough into a ball; put on a lightly floured board and give 10 to 12 kneads. Roll out dough to about 12 x 5 1/2-inches.	Cut with a 2-inch cutter. Bake for 12 to 15 minutes. Delicious with butter and honey or preserves. Makes eighteen 2-inch rounds.
Cook chicken until well done; cool and debone. Reserve broth. Place 1 pie crust in shallow baking dish. Cut chicken into bite size pieces (square or round is best) and place on top of crust. Sprinkle chopped egg over meat. Add salt and pepper to taste.
Mix fruit with 1 cup sugar and set aside. In a deep 9 x 9 pan, melt margarine. In a mixing bowl, mix together flour, sugar, salt, baking powder and milk. Pour over melted margarine. Pour the fruit mixture over the flour mixture. Do not stir.
Add maraschino cherries. Cut in half; do not add juice. Mix well; chill. Garnish with maraschino cherries. Serve as salad or dessert.
Grease a 13 x 9 x 2-inch baking dish with Pam. Boil potatoes until tender when tested with fork. Cook lasagna noodles according to package directions. Saute butter and onions in a small skillet. When the potatoes are done, mash them and add the cheese and mash together. In your baking dish, place 3 lasagna noodles. On top of the noodles, spread out 1/3 of the potato/cheese mixture over that. Follow with layers as listed. Put the last three lasagna noodles on top and rest of the onions and butter. Cover and bake in 225° oven for approximately 45 to 55 minutes.
Cut bell peppers into strips and saute in lightly oiled skillet. Remove and add almonds, stirring over high heat 30 seconds. Remove peel from lemon using grater and set aside. Cut off white pith; discard. Cut lemon into 1/4-inch slices. Into hot oiled skillet, add leeks, lemon peel, lemon slices, capers, salt and pepper. Stir and toss until vegetables are tender-crisp. Remove from heat and discard lemon slices. Stir in almond and bell pepper slices. Cover and refrigerate. Cook pasta; drain and rinse in cold water. Combine with veggies.
Add sugar and shortening, beat well. Add egg and stir in molasses and buttermilk. Sift together all dry ingredients several times. Add to cake mixture. Add additional flour to make dough stiff. Knead on floured board. Divide into 5 portions. Bake each in 9-inch cake pans that have been greased and floured. Bake about 10 minutes at 370°. Stack layers with dried fruit in between each layer.
Layer as listed in a covered casserole dish. Top layer should be the raw bacon strips. Cover and bake for 1 hour at 350°.
Cut 1-inch off tops of squash. Remove seeds. Combine cranberries, brown sugar and cinnamon in small bowl. Pack half of mixture into each squash. Dot with butter. Add squash to 8 x 8 x 2-inch dish. Cover loosely with heavy-duty plastic wrap.
Brown meat and add onion. Simmer. Add bacon and beans. Add catsup, brown sugar and dry mustard. Bake at 350° for 35 minutes.
Prepare salad as directed on package except omit oil from dressing and mix in sour cream and red pepper. Stir in chicken. Line serving plate with tortilla chips. Mound salad onto chips. Top with tomato and cheese. Makes 4 servings.
Cream butter and crisco together. Add sugar - one cup at a time. Cream well. Add eggs - one at a time. Sift flour, cocoa, salt and baking powder together. Add flour and milk slowly. Begin with flour and end with flour using low speed - Add vanilla. Bake at 325° for 1 1/4 to 1 1/2 hours.
Pour jello straight from package into cottage cheese; mix well. Add orange slices and Cool Whip. Let set overnight.
In large pot, brown beef and drain. Add onion, then remaining ingredients. Stir. Cook over low heat for 1 to 1 1/2 hours. Serve hot with grated cheese and chips. Freezes well.
Combine dry ingredients in large bowl. Add mayonnaise, water and vanilla. Beat 3 minutes at medium speed. Pour batter into greased and floured pan. Bake at 350° for 45 to 50 minutes.
Mix all together, except for pecans, stirring all the time. Cook to 240°. Add chopped nuts, if desired. (Must have low humidity. It takes 30 minutes to cook.) Pour into well-greased cookie sheet. Makes about 3 pounds.
Dry wieners between paper towels. Combine flour, sugar, baking powder, salt and corn meal. Add oil, egg and milk. Stir until mixed. Dip wieners into mixture to coat and deep fry until golden brown. Drain on paper towels. This batter can also be used to make onion rings.
Mix graham cracker crumbs with melted margarine and spread into the bottom of a 13 x 9-inch pan.
Place cauliflower in a saucepan; add 1 inch of water and 1 teaspoon salt. Bring to a boil, reduce heat, cover and simmer for 6-7 minutes, or until crisp-tender; drain. Grease the bottom and sides of a 2 quart baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley.
Brown beef in large saucepan with onion; and 1 T. olive oil and 3 chopped garlic cloves. Add all ingredients but beans and cook uncovered on low for 1 1/2 hours. Add beans then heat to boiling point and serve.
Beat eggs until light; add sugar gradually until mixture thickens. Add remaining ingredients and mix thoroughly. Freeze in a 1-gallon churn type freezer.
Fill pan with olive oil just to cover bottom. Heat on low. Cut chicken in bite size pieces. Fry with garlic cloves (cut up). When the chicken turns white, add peppers, mushrooms, salt and pepper to your taste; simmer for 1/2 hour on low heat.
Soak oatmeal in buttermilk for 1 hour. Add egg and beat well. Add sugar and mix. Add flour sifted with baking powder and soda. Add oil. Bake in greased muffin tins or paper liners in oven at 400° for 15 to 20 minutes. Yields 1 dozen.
Saute onions and pepper in oleo in double boiler till transparent. Mix in remaining ingredients and heat till cheese melts. Serve hot. If too thick, add a little milk.
Put squirrel in iron pot with onion, garlic, bell pepper, Season-All, salt and oil. Bring to a boil; reduce heat and simmer about 2 hours or until tender. Remove everything from iron pot and put in big pot. Bring to a rolling boil; add mushroom soup and let dissolve into boiling water. Keep it at a rolling boil; then take biscuits out of can and pinch small piece off and drop into pot. When all of the biscuits are added, stir a little, reduce heat, turn off when the swelling in the biscuits go down, approximately 15 minutes.
Mix all ingredients together until creamy. Spread on 2 slices of bread and eat with a tall glass of cold milk.
Saute onions and peppers in oleo until soft. Cook noodles and drain. Combine noodles, salmon, soup, peppers and onions. Pour into well-greased pan. Bake 30 minutes at 400°.
Heat soup over medium heat or in microwave. Add kielbasa and peas; simmer. Cook eggs and noodles as directed. Drain. Pour soup mixture over noodles. Stir. Serve with side salad (fat-free dressing).
Mix with fork the flour and shortening until well blended. Add 1 tablespoon at a time (approximately 5 tablespoons) until ingredients hold together. Makes 2 crusts.
Combine all ingredients except chicken and cornflakes. Blend mixture well. Spoon yogurt mixture over chicken to coat well. Cover chicken and refrigerate overnight. Coat each chicken breast with cornflakes. Place chicken in shallow nonstick dish. Bake at 350° for 45 to 60 minutes or until golden brown; baste once.
Rinse beans, then cover with cold water overnight. Drain beans and return to the pot. Add 6 cups of broth, tomatoes and spices. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour. Stir occasionally. Add onion, celery, bell pepper, carrots and garlic to soup. Simmer uncovered over medium heat 20 minutes. Add more stock or broth if necessary to keep beans covered. Stir in parsley. Season with salt and pepper.
Crush crackers. Mix in ground beef, pepper and salt until evenly mixed. Make 2-inch meatballs. Lightly brown in skillet, then place meatballs in sauce or gravy and cook for about 20 minutes. Meatballs will be tender and juicy. Yields 20 to 25 meatballs.
Brown meat lightly. Pour water and vinegar over and add spices. Bring to boil, then simmer on low heat for at least 6 hours. This is a super recipe for the crock-pot. Put it on before you go to bed and let it cook overnight. You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
Line bottom and sides of an 8-inch or 9-inch cake pan with aluminum foil. Butter foil heavily and set aside. Combine all ingredients in a 10-inch skillet and bring to a boil over medium heat. Stir constantly until mixture turns golden brown, about 5 to 6 minutes. Working quickly, spread candy into prepared pan. Cool about 15 minutes or until firm. Remove candy by lifting edges of foil. Cool thoroughly. Break into pieces. Makes about 3/4 pound.
Mix cheese, chilies, picante sauce, onion and garlic powder by hand or mixer until well blended. Spread on tortillas; roll up. Wrap in plastic wrap. Refrigerate several hours or up to 3 days. Cut each roll into desired size slices. Serve with additional picante sauce. Makes 50 appetizers.
1st Step (Crust): Combine butter, sugar, flour and pecans. Pat into a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
Mix together all ingredients except wonton skins and egg. Take each wonton skin, coat all 4 edges with egg. In center put about teaspoon filling. Fold over in triangle, sealing all edges, take both ends, dabbing one end with egg and fold together forming a "crown" or wonton. Make sure meat filling is firmly sealed within.
Mix paprika and garlic and sprinkle steak strips. Let set a few minutes. Brown meat in butter, when well-browned; add beef broth and simmer 45 minutes. Add vegetables to broth and meat and simmer for 7 minutes. Mix cornstarch water and soy sauce and work into a paste. Add to meat and vegetables and cook until thickened. Serve over wild rice or chow mein noodles.
Make a sauce of last 8 ingredients and pour over first 3 ingredients. Refrigerate. Tastes good cold.
Heap pie plate with sliced apples. Mix sugar and cinnamon; pour over apples. Mix butter, brown sugar and flour. Crumble this mixture over top of pie. Bake at 350° for 45 minutes.
Halve eggs lengthwise. Remove yolks and mash yolks. Add cottage cheese, skim milk and horseradish; mix well. Then return to halved egg whites. Top with sprinkle of paprika or dry minced parsley. Makes 12 servings. One serving equals 48 calories or 1 lean meat exchange.
Blend sugar, egg yolk and lemon juice until smooth. Add cheese and vanilla. Spread 1 package of crescent rolls in a 9 x 13-inch pan. Pinch seams together. Spread cream cheese mixture evenly over rolls. Top with remaining package of crescent rolls. Mix egg white with 1 teaspoon water. Brush on top of rolls. Bake at 350° for 30 minutes.
Heat oven to 350°. Toast almonds 5 minutes. Cool. Grease muffin tins or use foil or paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl; add pumpkin and butter and whisk until well blended. Stir in chocolate chips and nuts. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter into cups and bake 20 to 25 minutes or until springy to touch. Turn out on rack to cool. Wrap in plastic bag and keep for 1 to 2 days. Reheat before serving. Makes 12 regular or 24 miniature muffins.
Slice cake layers in half. Dissolve Jell-O in hot water. Add frozen strawberries. Prepare pudding as directed. In large glass bowl layer ingredients: Jell-O, cake and pudding. End with cake on top. Spread with Cool Whip on top.
Brown ground beef and onions and bell peppers together. Drain off excess fat. Add hot water, Heinz 57 sauce, tomatoes, macaroni, sugar and salt and pepper to taste. Cook on medium to low heat until water has cooked out.
Dissolve Jell-O in hot water. Stir in rice and marshmallows. Add pineapple juice and chill until mixture begins to thicken. Stir in pineapple and chopped apple to which lemon juice has been added. Chill until nearly set, and fold in whipped cream. Refrigerate until ready to serve. Makes 10 servings.
Melt in saucepan. Brush on meat frequently throughout grilling. Keep leftovers in refrigerator.
Cream together margarine, brown sugar twin, egg, applesauce and vanilla. Mix dry ingredients with creamed mixture. Stir until well blended. Add nuts and raisins. Drop by teaspoonful onto greased baking sheet. Bake at 375° to 400° for 8 to 10 minutes or until slightly browned.
Cook meat in skillet and drain. Dissolve bouillon cube in the water. Mix shredded cabbage, sliced carrots, chopped onion, garlic, bouillon broth, pepper and salt with the meat; toss well. Put in casserole dish and bake in oven at 350° for about 1 hour or until vegetables are tender. Stir occasionally.
Dissolve Jell-O in boiling water; add cream cheese and mix well. Add pineapple and oranges. Spray vegetable spray on mold and pour into mold. Chill 2 hours.
In a 7 1/2 x 13-inch baking dish, make crust with graham cracker crumbs and butter. On top of this, sprinkle nuts, coconut and chocolate chips. Pour Eagle Brand over top. Bake at 325° for 25 minutes.
Beat eggs on high for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients and seasonings; add to pumpkin mixture. Fold in well. Spread in greased and floured 15 x 10-inch jelly roll pan. Top with pecans. Bake at 375° for 15 minutes. Remove from oven and turn out on towel sprinkled heavily with powdered sugar. Roll towel and cake together. Let cool.
In a medium skillet, melt butter over medium heat. Add onion, green pepper and garlic. Saute until onion is translucent. Crumble in ground turkey; saute 10 minutes. Sprinkle with salt, sugar and red pepper. Stir to mix. Stir in barbecue and chili sauces. Reduce heat, cover and simmer 20 minutes. Serve on hamburger buns.
Brown meat and onion. Add beans and soup. Cook 10 minutes. Make a paste of chili powder, flour, water and salt. Add to meat mixture and heat over low heat for approximately 30 minutes, stirring frequently.
Wash and cut squash in half. Scoop out seeds and strings. Bake outside down in a dish with a little water at 350° for 45 minutes or until tender. Scoop from shell and mash with butter. Season to taste with salt and pepper.
Cook apples in cider until tender and thick, approximately 1 hour. Pour into hot jars, leaving 1/4-inch space in top. Adjust lids. Process pints and quarts 10 minutes in boiling water bath. Yield: 5 pints.
Mix hash browns, chopped onion, salt, pepper, cream of chicken soup, shredded Cheddar cheese and sour cream together. Melt 2 sticks butter. Crush Ritz crackers. Mix crackers and butter together. Put on top of mixture. Bake at 350° for 40 to 45 minutes in 9 x 13-inch pan.
Melt butter. Add marshmallows. Cook at low heat and stir constantly until marshmallows are melted. Remove from heat. Add Rice Krispies and stir well. Press firmly into cake pan. When warm, cut. Cool.
While meat is browning, add onion and pepper. When tender, add sauce, juice and beans. Simmer 1 hour.
Cut everything into small pieces. Mix together and add mayonnaise, salt, horseradish and lemon juice to taste. One is free to add to this salad apple, avocado, green pepper, etc.
Pound the veal with meat cleaver until very thin. Season with the salt and pepper to taste. Put cheese and ham slice on top of each of 6 slices of veal and top with remaining veal. Pound edges together.
Mix together butter, peanut butter, sugar and vanilla. Pour into pan. Melt chips in a small amount of butter. Spread over mixture. Chill and cut into squares.
Cut up green pepper, ham and green onion tops. Mix sour cream, mayonnaise and Good Seasons dressing. Mix both mixtures together.
To make the dough, mix water with flour. Next, roll out the dough and then cut into small strips about an inch in width. Then sprinkle lots of cinnamon and sugar on the strips. Roll the strips. Put the cinnamon rolls into the oven for about 30 minutes. Then they're ready to eat!
Combine cornmeal, flour, baking powder, sugar, salt and garlic powder in medium bowl. Stir in milk, egg and onion until well blended. Drop by rounded teaspoonful into deep hot oil (375°); fry until golden brown, about 3 minutes. Drain on paper towels. Serve hot. Yields 4 to 6 servings.
Mix the first 4 ingredients until crumbly. Bake in 400° oven 15 minutes, stirring frequently. Save 1/2 of this and put in a 9 x 13-inch pan. In large bowl, beat egg whites, sugar and vanilla for 4 or 5 minutes. Fold in strawberries. Whip cream until stiff. Fold into strawberry mixture. Top with remaining crumbs. Cover with foil. Freeze. Serves 12. Remove for 1 hour before serving.
In 2-quart casserole, stir the sugar, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all dry ingredients). Put butter over top in center of dish. Microwave on High power for 2 minutes or until butter melts. Add peanut butter and stir vigorously until mixture is smooth. Pour into 8-inch square dish. Chill for 1 hour. Cut into squares. Makes 36.
Mix all ingredients. Pour into well-greased pan. Bake at 400° for 30 minutes.
Grease a jelly roll pan or large cookie sheet. Pat crescent roll dough into pan. Bake in 350° oven about 10 minutes or until brown. Mix together cream cheese, dry dressing mix and mayonnaise. Spread on cooled, baked crust. Grate vegetables; sprinkle and layer with cheese over the cream cheese mixture and chill. Just before serving, slice into bite-size pieces and arrange on serving dish.
Line casserole dish with one layer of tortillas. Mix beef, soup and tomatoes together. Pour over tortillas. Put another layer of tortillas on top. Sprinkle cheese over top. Bake at 325° until bubbly.
Place chicken in a lightly greased 9 x 13-inch baking dish. Top each piece with Swiss cheese. Place mushrooms over the cheese. Mix the soup with the wine and pour over chicken. Spread stuffing mix over top and drizzle melted margarine over all. Bake for 1 hour at 350°.
Mix crumbs and flour; set aside. Put oleo, milk and sugar in pan; bring to boil. Add chocolate bits, stirring until melted. Add crumb mixture, vanilla and nuts. Mix well and pour into lightly buttered pan. Cool and cut into squares.
Brown butter; add onions and cook a little. Add a gallon of milk. Mix 6 to 7 cups flour with some milk and add to boiling milk. When thickened, add cheese, salt, pepper and chicken base to suit taste. Now add the rest of the hot milk, ham and potatoes.
Mix all together; drop by spoonfuls into skillet. Fry in mixed butter and lard until brown and crisp.
Mix and make into small balls; put in crock-pot on high 2 to 3 hours with:
Peel and chop apples. Beat sugar, eggs and oil together. Mix flour and cinnamon; add to sugar mixture. Stir well; then add apples. Bake in a greased and floured tube pan at 350° for 1 hour.
Spread a 9 x 13-inch baking sheet with crescent roll dough. Bake at 375° until lightly browned. Mix dressing mix, mayonnaise and cream cheese. Spread on cooled dough. Add vegetables and grated Cheddar cheese.
Saute onion in oil and butter (5 to 6 tablespoons). Lightly blend room temperature cheeses. Add eggs and blend. Add cooked and strained spinach to onion mixture. Add dill, salt and pepper. Cook about 10 minutes until just dry. Add spinach mixture to cheeses. Add 1 to 2 tablespoons butter to mixture. Brush bottom of 10 x 15-inch casserole dish with butter; add 1 sheet of filo, brush with butter. Add next sheet; brush with butter, etc., rounding each up the side of pan until you have used half of the filo sheets. Add spinach mixture to pan; add remaining filo, sheet by sheet, tucking in edges to seal. Score top into 2 or 3-inch squares. Bake at 350° until brown. Serve hot or cold.
Mix all vegetables and boil 5 minutes or pack raw. Pack loosely into clean jars to within 1/2 inch of top. Add 1 teaspoon salt to each quart jar. Put on cap. Screw band firmly tight. Yields 7 to 8 pints. Process: pints 40 minutes, quarts 40 minutes, 10 pounds pressure. Any combination of vegetables may be used.
Mix flour, margarine and nuts like pie dough. Press into 13 x 9-inch pan. Bake at 375° for 15 minutes. While crust is baking, mix powdered sugar, cream cheese and Cool Whip. Spread mixture over crust while still warm. Mix milk and lemon pudding together. Spread over top of cream cheese mixture. Top with Cool Whip. Refrigerate. Serve in squares.
Separate eggs. Sift flour. Combine all ingredients, except the egg whites. Stir mixture until smooth. Beat egg whites until they form peaks; fold this into mixture. Drop by teaspoonfuls into hot oil (Wesson, sunflower, etc.). Cook until golden brown; turn for even graining on both sides. Drain on paper towel. Serve hot with or without syrup of your choice.