HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry apples. Insert popsicle stick into stem end of each apple. Place on waxed paper lined tray. Combine confectioners sugar, cocoa and oil in glass bowl; mix well. Add chocolate chips. Microwave on High for 1 minute; mix well. Microwave for 15 to 30 seconds if necessary to melt. Twirl apples in chocolate. Tap sticks on side of bowl to remove excess. Return apples to tray. Let stand 5 minutes. Roll in vanilla chips, nuts, chopped candy pieces or drizzle with melted caramel.
Boil carrots until tender. Drain. Combine bouillon, wine, dill, onion, garlic salt and lemon juice. Pour over carrots and simmer 20 minutes. Dissolve cornstarch in water; stir into carrot mixture. Cook until slightly thickened.
Defrost spinach and squeeze dry. Combine all the ingredients and mix well. Fill hollowed out French bread.
Brown chops; place in casserole or pan. Sprinkle rice over and around chops. Mix soup and milk thoroughly. Pour over chops and rice. Bake 1 1/2 hours in 325° oven. Uncover the last half hour.
Stir together lemonade and four cans of carbonated water (three cans if using juice concentrate). Gently stir until combined. Using a funnel, pour into 4-cup bottle or jar and seal. Chill for up to 6 hours. Makes 3 (about eight ounce) servings.
In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool.
In a large mixing bowl, mix first 6 ingredients; add 7 chopped eggs (use eighth for garnish). Add salt and pepper.
Heat oven to 325°. Lightly spray 2 1/2-quart baking dish with cooking spray. Place beef in baking dish, toss with gravy flavoring and flour. Set aside. Spray 1/2-inch skillet with nonstick cooking spray; set over medium high heat. Add mushrooms, celery, onion and garlic; cook about 6 minutes, stirring occasionally until vegetables are tender but still crisp. Transfer vegetables to baking dish along with carrots, wine, beef broth, thyme, marjoram, salt and pepper. Bake covered 1 hour and 15 minutes, uncovering to stir occasionally until beef is tender and vegetables are cooked.
Place chicken in a 3-quart Pyrex or Corningware baking dish. Top with pieces of Swiss cheese. Combine soup and wine thoroughly; spoon over chicken. Be sure to cover between and around edges. Top with stuffing mix. Drizzle with melted margarine. Bake at 350° (uncovered) for 45 to 55 minutes (usually about 50 minutes, depending on individual oven and size of breasts).
Cook chicken, save broth. Remove chicken from bones and cut up. Place chicken in bottom of 9 x 13 inch baking pan. Spread cream of chicken soup over chicken. Mix package of stuffing mix, chopped onion, egg, evaporated milk, pepper together and sprinkle with Italian seasoning to taste. Spread this over chicken and soup. Pour saved chicken broth over all this until dish is full. Bake 1 hour at 350°. Check after 1/2 hour, if dish seems dry add more broth and continue to bake.
Cook and brown sausage. In baking dish, layer the browned sausage, sliced raw onions	and Cheddar cheese. Mix and pour over the sausage mixture, Bisquick,	milk and eggs. Bake at 350° for 30 minutes in pie plate or baking dish.
In a large pitcher or punch bowl, mix cranberry juice cocktail and peaches or nectarines, sliced lemon, ice cubes and club soda. Stir and serve.
Soften gelatin in 1/2 cup skim milk. Bring remaining 1/2 cup skim milk to a boil. Pour gelatin milk mixture into boiling milk; stir to dissolve gelatin. Add evaporated skim milk. Chill until syrupy. In food processor, combine remaining ingredients and milk mixture. Beat until mixture begins to thicken. Pour into 8 x 8-inch square pan. Freeze until firm. Remove from freezer 15 minutes before serving time. Serves 6, 77 calories.
Cook the chopped onions in margarine until golden. Add the chicken livers to the pan and cook, stirring occasionally, until completely cooked. Cool. Put in a food processor with the eggs and chop for 20 to 30 seconds. The mixture should be a little chunky, but spreadable.
Put butter into a large pan. Melt. Add pecans into a single layer. Stir to coat with butter. Bake at 225° until toasted. Stir every 15 minutes. Add salt halfway through. Usually takes about 1 hour.
Mix all ingredients. Do not cook pie shell. Pour ingredients into pie shell. Bake at 425° for 15 minutes, then lower to 350° for 30 minutes or until pies are brown. Yields 2 pies.
Spread pizza mix over hamburger buns. Sprinkle cheese on top and toast in toaster oven until cheese melts. A layer of pepperoni may be added prior to adding cheese, if desired.
Pound steak to 1/4-inch thickness. Cut into 6 pieces; place sausage on each roll. Fasten with toothpicks. Brown meat slowly in lard; drain. Season with salt. Add onion, tomato sauce, caraway seed and 1/2 the liquid from sauerkraut. Cover tightly; cook slowly for 1 hour. Add sauerkraut; continue to simmer for 30 minutes, until tender. Serves 6.
Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13 x 9-inch pan. Chill at least 3 hours. To cut, dip bottom of pan in warm water for 15 seconds to loosen gelatin (or grease pan lightly and pour warm, not hot, liquid into pan for easy removal). Cut shapes with cookie cutters all the way through gelatin, or cut into squares. Makes 2 dozen.
Mix shortening, molasses, brown sugar and buttermilk. Add flour, soda, cinnamon, ginger and salt. Drop from teaspoon. Bake at 375° for 15 minutes. While still warm, frost. (Butter frosting probably the best.)
About 30 minutes before serving, in small bowl with mixer at low speed, beat cream cheese, milk, honey and almond extract until smooth, scraping bowl frequently with rubber spatula. Pour dressing into small bowl. Cut each nectarine into slices; discard pit. Cut cantaloupe lengthwise into quarters; discard seeds; cut off rind. Cut each cantaloupe quarter into wedges. Rinse strawberries and blueberries under running cold water; pat dry with paper towels. On chilled platter, arrange nectarine slices, cantaloupe wedges, strawberries, blueberries and cream cheese dressing in bowl. Garnish salad with watercress sprigs. Makes 6 salad or dessert servings.
Sift together dry ingredients. Combine in large mixer bowl shortening, margarine, sugar, eggs and vanilla. Cream at #7 speed for 2 minutes. Stop mixer add mincemeat, blend. Then gradually add flour mixture. Add raisins and nuts. Beat on #4 speed 1 1/2 minutes. Scrape bowl as necessary. Drop by spoonful on greased cookie sheet. Bake about 12 minutes at 375.
Toast nuts in 1/4 cup butter in a 350° oven for 20 to 25 minutes, stirring frequently. Sift flour, baking powder and salt. Cream 1 cup of butter and gradually add sugar. Cream well. Blend in eggs, one at a time, beating well after each. Add dry ingredients alternately with milk. Stir in vanilla and 1 1/3 cups of nuts. Bake in three 9-inch layer cake pans at 350° for 25 to 30 minutes. Cool and spread with Butter Pecan Frosting.
Brown onion in butter. Add ground beef, salt and pepper. Just heat through. Do not brown. Spread 3 cups coarsely shredded cabbage in a 2-quart baking dish. Cover with meat mixture. Top with 3 more cups of cabbage. Pour can of tomato soup or juice over the top and bake covered at 350° for 1 hour.
Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray. Cover and chill 8 hours or overnight.
Mix together cake mix, egg, water and melted oleo. Put in greased and floured 9 x 13-inch pan; set aside. Melt 4 regular size Snickers bars for 1 minute or less in microwave. Add cream cheese and beaten eggs, gradually add 1 pound powdered sugar. Pour on top of first mixture. Bake at 350° for 35 to 40 minutes.
Drain beans; add green pepper, onion, sugar, vinegar, salt and pepper. Chill.
Melt together butter or oleo and cream cheese. Add remaining ingredients. Mix and bake 25 minutes at 350°.
Mix all ingredients well. Pour in unbaked pie shell. Bake for 30 minutes at 350° or until center of pie is set.
Melt caramels in 1/3 cup water on medium heat, stirring occasionally. Cool 15 minutes. Stir in 1/2 cup sour cream, then fold in whipped topping. Pour into graham cracker crust or chocolate crumb crust and freeze.
Preheat oven to 375°. Grease and flour two 9-inch round pans. Prepare, bake and cool cake following directions.
Heat oven to 375°. Brown ground beef; drain. Stir in water, tomato sauce, tomato paste, Italian seasoning and pepper. Cover. Simmer 20 minutes.
Dissolve bouillon cube in water. Saute onion in butter. Blend in flour and seasonings. Add milk and bouillon cube, gradually stirring constantly with whisk to keep from becoming lumpy. Cook until thick, stirring constantly. Add crab just to heat through.
Cream together butter and sugar, add eggs one at a time beating well after each addition. Mash bananas, add to sugar mixture. Mix the baking soda in with the sour cream and then add to batter, stir in flour. Bake at 325° in a 9 x 13 pan or 3 layers of 8 inch pans, till toothpick inserted in middle comes out clean. Cool and top with cream cheese or butter cream frosting. Delicious without any topping.
In large skillet, brown hamburger meat, onion and celery. Drain excess fat. Add soy sauce, rice, both soups and water. Cook approximately 10 to 15 minutes, stirring occasionally. Add 3/4 cup chow mein noodles; mix well. Pour into 2-quart casserole dish. Cover and bake at 350° for 25 to 35 minutes.
Combine cracker crumbs, salt and paprika. Dip chicken in oleo, coat with crumb mixture. Arrange chicken, skin side up, in a 12 x 8 x 2-inch glass dish. Cover with waxed paper. Microwave on	High for 22 to 24 minutes or until chicken is tender. Place large pieces to	outside of dish and small pieces to center of dish.
Cream shortening and sugar and add eggs. Mix the dry ingredients together and add to the creamed mixture along with the milk. Drop on a greased cookie sheet 1 inch apart. Bake in moderate oven (350°) for 8 to 10 minutes. Makes 4 dozen cookies.
Drain beets and reserve juice (adding water to make 1 1/2 cups of liquid). Heat juice to boil. Add jello, stirring to dissolve. Add vinegar and salt. Chill to partially set. Stir in remaining ingredients. Pour into mold until firm.
Grease and flour two 9-inch round pans. In a bowl stir together first 5 ingredients; set aside. In a large bowl mix next 4 ingredients with mixer, at medium speed until well blended. Gradually beat in flour mixture. Stir in carrots and nuts with a spoon. Bake at 350° for 30 to 35 minutes or until done. Fill and frost with 2 cups of whipped cream, if desired.
Put basil, parsley, garlic and pine nuts in blender. Turn it on and	gradually add	olive oil. Puree until fine. Add cheese, a touch of salt and grinding of black pepper; then blend briefly into a thick paste. Cover in jar to use later or freeze in ice tray. The individual cubes can then be used later.
Combine flour, egg yolk, salt, oil and warm water. Fold in beaten egg white. Dip fish in batter and fry in hot oil.
Mix dry ingredients. Add onion, egg and milk; mix well. Drop by spoonfuls into deep fat. Fry until golden brown. Drain on paper. Yield: 8 servings.
Preheat oven to 300°. Cook noodles until tender. Drain. Add tuna, mushroom soup and onion; mix. Bake in 9 x 13-inch pan for 30 minutes. Serves 6.
Mix sugar, corn syrup and water together in heavy 4-quart saucepan. Cook mixture on medium heat, stirring frequently. Cook mixture to hard-crack stage or until the mixture forms wispy hair-like strands when dropped from spoon. This stage usually takes about 30 minutes.
Cream butter and sugar; add salt, rind and juice. Cream well. Add eggs, flour and soda; beat well. Fold in nuts and chips. Drop by 1/2 teaspoon on ungreased cookie sheet. Put a small piece of cloth over end of a glass and moisten with water. Flatten each cookie with this otherwise cookies will be thick instead of flat. Bake at 375° for 7 to 9 minutes.
Smother okra in oil for 15 minutes over medium heat, stirring frequently. Add onion, garlic, bell pepper, tomato and seasoning. Cook for 30 minutes. Add water. Cook for 45 minutes. Add shrimp and crab meat. Cook another 20 minutes. Serve over cooked rice.
In a large skillet brown ground chuck and onions; drain. Mix soup mix into ground chuck mixture. Layer mashed potatoes, ground chuck and cheese in a buttered casserole dish. Repeat layers. Cover with foil and bake 35 - 40 minutes and 350 degrees.
Preheat oven to 350°. In bowl, mix flours, baking powder, soda, and salt. In separate bowl, combine egg, Butter Buds, sugar, Sweet & Low, vanilla and zucchini. Add dry ingredients, mixing until moist. Turn into 9 x 5-inch loaf pan. Bake 1 hour or until done. May add 1/2 c. raisins or nuts if desired.
Cream sugar and margarine. Add eggs and mix well. Add buttermilk, then dry ingredients and vanilla. Mix well and bake in 2 layers at 350° for approximately 25 minutes. After cake is cooled ice with Buttermilk Icing.
Beat 4 minutes at medium speed. Pour into 3 (9-inch) cake pans (floured and greased). Bake 30 minutes at 350 degrees. Cool and frost.
Combine 2 1/2 cups of sugar, milk and butter. Mix well and cook over moderate heat. Take other 1/2 cup of sugar. Put in skillet over low heat until sugar melts (stir constantly). When melted, put into other boiling mixture and stir until sugar dissolves. Cook to soft ball stage (candy thermometer is nice to use). Add vanilla. Beat with mixer until a desired spreadable consistency is reached.
Melt butter in skillet. Add onion, celery and rice. Saute until rice is lightly browned. Add 4 cups chicken broth and 1 cup stewed tomatoes. Cover skillet and simmer over low heat until rice is tender. Add salt to taste.
Cook slowly, stirring constantly until the mixture is very thick and has a nice deep reddish color. Pour into jars and seal.
With a melon baller, make 1 cup cantaloupe balls. Place in a medium-size bowl. Add the cucumber and strawberries; toss. Stir in the lime juice, vegetable oil, chili peppers and coriander. Toss again. Spoon the mixture onto salad plates and serve. Serves 4. Preparation: 15 minutes.
Mix the first 7 ingredients together. To serve, place in bowl. Can add sliced kiwi and strawberries on top of granola. Top with honey. Put 2/3 cup yogurt for each bowl. This is very good. Keeps for a week in airtight container. Can serve with milk.
Combine milk, shortening, sugar and salt; cool to lukewarm and add yeast. Stir well. Add eggs and flour and mix to a smooth soft dough. Knead lightly on floured board. Place in greased bowl and let rise until doubled in bulk. Make dough into 1 1/2-inch balls. Flatten with 2 fingers to make an indentation in the middle. On a greased cookie sheet, let rise until double. Reflatten in center and fill center with preserves. Bake at 325° for 12 to 15 minutes. Cool and frost. These are delicious hot or cold.
Defrost hash browns. Combine in a large bowl with 1/2 cup butter, onions, sour cream, soup and cheese. Mix well. Pour in a 3-quart casserole. Mix remaining butter and corn flakes; sprinkle over top. Bake at 350° for 45 minutes.
Slice squash and onions into thin slices. Chop peppers. Combine squash and onion. Sprinkle with salt and set aside for 1 hour. Drain off liquid. Put vinegar, sugar, peppers, celery seed and mustard seed in pan and bring to a boil. Add squash and onions. Bring to a hard boil again. Seal in sterile jars.
Chop round steak into chunks and brown in heavy skillet. Chop onion	and green pepper and add to skillet. Add salt, pepper, Worcestershire sauce and water; simmer until tender. Add water as needed.
Cream butter, gradually add sugar and egg. Stir flour, baking powder together. Add alternately milk. Add blueberries. Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 16 muffins.
Preheat oven to 375°. Brown hamburger and onion and drain off fat. Stir in next four ingredients and heat until bubbly. Pour into large casserole dish or cake pan. Separate biscuits and lay out on top of the meat mixture. Sprinkle cheese over top. Bake at 375° for 25 to 30 minutes. This is easy to double and take for potluck occasions.
Combine cookies and margarine (reserve 1/4 cup for topping). Press mixture onto bottom of 13 x 9 x 2-inch baking pan. Bake at 375° for 5 minutes. Cool completely.
Mix all ingredients except blueberries. Blend until smooth. Fold in berries with spoon. Spray pan with nonstick spray or grease and flour pan. Pour cake mixture into tube pan. Bake at 350° for 1 hour.
Combine sugar, salt, cornstarch and flour in a saucepan. Gradually stir in boiling water. Cook until mixture thickens; remove from heat. Beat egg yolks, lemon juice and rind together. Add to cooked ingredients. Continue cooking, stirring constantly, 4 to 5 minutes. Stir in butter. When slightly cooled, pour into baked pie shell. Beat egg whites, lemon juice and sugar until stiff. Spread over lemon filling and brown in a 350° oven for 15 minutes. Chill before serving.
Grease a 9 x	13-inch pan with margarine. Layer of boiled and cut up chicken, salt and pepper. Mix celery soup and broth and pour over chicken. Drain mixed vegetables and pour over the mixture. Cut margarine in pieces and lay on top. Mix Bisquick with milk and pour evenly over the top. Bake at 350° for 1 hour. Serves 6 to 8.
Mix dry ingredients and sift. Working sugar in, cream shortening until airy light. Break eggs separately into shortening. Beat thoroughly each time. Mash bananas with potato masher and stir into shortening. Add vanilla. Add flour mixture in several parts beating after each addition. Empty into 8 x 4-inch pan. Bake at 350° for 50 minutes. Slice when cool.
Bring 1/2 cup of water to boil. Add sugar and Karo; stir until dissolved. Cook to soft boil; add nuts and salt. Cook to hard crack; stir constantly. Remove from heat. Add butter, soda, mace and vanilla. Stir. Pour into greased pan; spread and flatten.
Fold cheese and ham slices to fit on top of chicken breasts. Spread flat. Lay chicken breasts over filling and fasten with toothpicks. Coat chicken with flour and paprika mixture. Brown chicken on all sides in butter. Add water and bouillon cube. Heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until tender. When chicken is done, with slotted spoon, arrange on warm platter. Remove toothpicks. Blend gradually heavy cream and cornstarch until smooth. Stir into drippings in skillet. Cook until thickens. Serve with chicken and rice.
Mix with salt and pepper to taste and maybe onion and garlic powder added to a somewhat lumpy mixture. Can be used on salad plates or quick sandwiches. Serves four.
Grease and flour a 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch pans, or lightly spray pans.
Spray a 9 x 13-inch baking dish with cooking spray. Combine vegetables, chestnuts, onion, soup and mayonnaise. Pour into baking dish. Spread cheese over mixture, then add cracker crumbs. Melt butter and pour over crumbs. Bake 30 minutes at 350°.
Bake cake as directed on box. Remove from oven; poke holes in cake with toothpick. Pour Eagle cream over top and into holes. Refrigerate until cool, then pour caramel syrup on top and in holes. Top off by spreading Cool Whip and sprinkle pecans on top.
Heat the oils in a large skillet over medium heat. Add the ginger root and saute about 1 minute. Add asparagus (broccoli can be substituted when asparagus is not in season). Stir quickly, just until crisp-tender, about 2 minutes. Stir in the soy sauce. Transfer to a serving platter and serve immediately or cover and refrigerate.
Spread refried beans on a tray with sides. Mix 1/2 sour cream and salsa together and spread on top of beans (not carrying all the way to the edges). Spread remaining sour cream on top of that (not carrying to the edge of underlying sour cream/salsa mixture). Sprinkle lettuce, cheese, tomatoes and jalapenos. Dip with corn chips or Tostitos.
Peel and cube eggplant. Cook with salt and onion in small amount of water until soft. Drain and reserve liquid. Layer and end with cheese. Pour reserved liquid on top. Bake at 350° for 30 minutes.
Dissolve yeast cake in warm milk. Cream butter with sugar. Add eggs and mix well. Add flour and yeast/milk alternately to creamed mixture. Let rise until double. Beat well. Pour dough into a buttered Turk's head mold. Allow to rise again. Bake at 350° for 50 minutes.
With the point of a sharp knife, cut a dozen or more 1-inch deep slits all over surface of the lamb. Insert slivers of garlic into each slit. Cut double thickness of cheesecloth large enough to entirely cover leg. Drench it thoroughly with 1/2 cup brandy. Wrap leg in cloth and cover with plastic to prevent evaporation. Marinate at room temperature for at least three hours. Preheat oven to 450°. Mix cumin, salt and pepper in one bowl. Combine sherry and wine in another.
Dissolve both packages of jello in the boiling water; set aside and let cool. Mix milk, cottage cheese, pineapple, Miracle Whip and nuts in mixing bowl. Add to cooled jello; chill until set.
To cooked squash, add eggs, milk and vanilla. Beat. Mix cornstarch in enough milk to dissolve and add to preceding ingredients. Add sugar and beat again. Add coconut and stir.
Wash lentils and remove any extraneous particles. If using sausage, cut into small pieces and fry. Drain. Place lentils and sausage in 6-quart pot with water, chicken broth, pepperoni, onion, tomatoes, salt, oregano, sage and cayenne. Bring to boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add carrots and celery; cover and simmer for another 40 minutes.
Preheat oven to 350°. In ungreased 13 x 9-inch pan, blend potato flakes, sour cream and 1/2 cup water. Pat firmly. Brown ground beef and stir in remaining ingredients except cheese. Spoon over potato mixture. Sprinkle with cheese. Bake at 350° for 30 minutes.
Preheat oven to 400°. Spray an 8 x 8 x 2-inch square pan with cooking spray. Drain crushed pineapple, reserving juice. Sprinkle brown sugar onto bottom of pan. Top with an even layer of crushed pineapple. Slice cherries in half and arrange, cut side up, in pan.
Mix crackers and melted oleo. Reserve 1/2 cup. Pack remainder in 13 x 9-inch pan and chill several hours. Beat pudding, milk and ice cream and spread on chilled mixture; let set. Spread top with Dream Whip and sprinkle reserved 1/2 cup cracker mixture on top.
Place rinsed and dried chicken on a baking pan, skin side up. Sprinkle half the garlic, salt and soy on the chicken. Turn and sprinkle bone side with remaining ingredients. Grill 20 minutes, bone side down, 20 minutes skin side down and another 15 minutes bone side down over low heat. Serves 6.
Mix together cream cheese, mayonnaise and garlic powder. Add pecans. Spread approximately 1 tablespoon of mixture on each slice of ham and roll up from small end. Place in refrigerator until very cold. Slice into small rolls.
Brown beef and onion; drain. Add sauce and water; simmer 10 minutes. Cook macaroni. Spread 1/2 of the macaroni in casserole dish and top with 1/2 of sauce; repeat layers. Top with cheese and pepperoni; brown.
Mix sugar, vinegar and salad oil together. Pour over remaining ingredients and marinate overnight. (Contains 139 calories per 1/2 cup serving.) Very tasty.
Cream butter and cream cheese; add vanilla. In small amounts add powdered sugar until creamy. Shape into balls or eggs. Refrigerate for 2 hours or overnight.
Mix pineapple and pudding. Add cheese and Cool Whip; mix well. Although it's lo-cal, if you overindulge, the calories add up!
Combine first 7 ingredients and blend with electric mixer. Fold in chopped pecans and chopped apples. Pour in tube pan and bake at 350° for 1 hour or until done.
Mix cake as instructed on box and pour the cake batter into a 9 x 13-inch pan. Spread rhubarb over the top of cake batter. Sprinkle cinnamon and sugar on top of rhubarb; then pour cream on top of cinnamon and sugar. Bake at 350° for 1 hour or until done.
Brown beef with onions; drain. Add rest of ingredients except rice and cheese. Simmer 1 hour. Add rice and simmer 45 minutes longer. Serve with cheese. Better second day.