HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry apples. Insert sticks into stems. Microwave caramels and water in small deep glass bowl on High 2 1/2 to 3 1/2 minutes. Stir after each minute until smooth. Dip apples, turning until coated. Place on greased waxed paper. Store in refrigerator. Let stand 15 minutes at room temperature before serving.
Combine all ingredients in slow cooker. Cover. Cook on low for 8 to 10 hours. Yield: 10 servings.
Mix in order. Batter will be stiff. Pour into greased and floured Bundt pan. Bake at 325° for 1 1/2 to 2 hours.
Boil broccoli and chicken (separately) until almost done; drain. Combine broccoli, chicken, garlic powder, milk, mushroom soup, margarine and rice (if desired) in a large bowl. Blend well. Pour into a long casserole dish. Sprinkle cracker crumbs and cheese on top. Cover and bake at 350° for about 30 minutes or until ingredients begin to boil. Uncover and bake until brown on top. Let stand for about 15 minutes (uncovered). Enjoy!
Combine the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea size. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture and gently toss the mixture with a fork. Push the moistened dough to one side of the bowl. Repeat, using 1 tablespoon of water at a time, until all of the dough is moistened. Divide into thirds.
Combine all ingredients into the blender. Blend well and serve chilled over ice or straight up.
Preheat oven to 350°. Combine all ingredients and place in buttered, 2-quart casserole with tight fitting lid. Bake 1 hour and 5 minutes until liquid is absorbed and rice is done. (Baking time may vary depending on type of dish used.) Makes 6 servings.
Beat butter and shortening gradually. Add sugar, creaming until light and fluffy. Beat in eggs, one at a time. Sift dry ingredients. Add alternately with cream and vanilla. Stir in nuts.
Put apples and water in 1-quart baking dish. In a bowl, combine graham cracker crumbs, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over apples. Bake, uncovered, 25 to 30 minutes. Garnish with whipped cream and cinnamon.
Mix well as given. Bake at 350° for 40 to 60 minutes.
Combine eggs, sugar, butter and vanilla together. Mix 1 tablespoon flour with soda, baking powder, and salt together to add to mixture. Add milk, and mix together thoroughly. Add flour 1 cup at a time. Mixture will be very dry. Grease and flour round cake pan and evenly spread 3 tablespoons batter into pan. (If batter is hard to spread, use a spoon and a little water to spread in pan.) Bake 10 layers of cake at 350° for 7 to 10 minutes. Remove each layer immediately and spread with thick layer of plum jelly.
Mix all sugar, vinegar, milk, water and margarine. Cook until it begins a rolling boil, stirring constantly. Let simmer until it forms a ball in cold water. Remove from heat and add 1/2 of the marshmallows; stir until dissolved. Add peanut butter by tablespoons until hard, then add remaining marshmallows and stir until mixed well. (These won't dissolve completely.) Pour into greased pan and cool. Cut in block-size of your choice. Makes approximately 9 x 13 pan. Smaller size pan makes thicker squares.
Drain the salmon but save the liquid. Remove bones from salmon. Mash up the salmon. Add 1 egg, salt, pepper and onion powder to taste. Add enough bread crumbs until the mixture holds together (if its too dry, use some of the salmon liquid).
Boil fruit 3 minutes; add shortening and cool. Add rest of ingredients. Add nuts last. Refrigerate until well chilled. Drop by teaspoon and bake at 350° for 10 to 12 minutes. Check at 10 minutes.
Beat eggs until thick. Add sugar, nutmeg and vanilla. Add ice cold milk and cream. Beat with mixer until frothy.
Heat oven to 350°. Grease two 8 x 4-inch loaf pans. Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl, combine zucchini with all remaining ingredients. Stir into dry ingredients until just blended. Bake 1 hour and 15 minutes until toothpick stuck in center comes out clean. Cool on a rack for 10 minutes. Remove from pans and cool completely.
Cream shortening, sugar, egg and flavorings. Make a paste of cocoa and coloring. Add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl. Add to batter and blend. Bake in 3 (9-inch) pans for 20 to 25 minutes at 350° until toothpick inserted in middle is clean. Cool and frost.
Heat oven to 350°. Sift together flour, baking powder, salt and baking soda. Cream oleo until light. Gradually beat in sugar and beat until light and fluffy. Add eggs; beat until well blended. Add flour mixture alternately with bananas, mixing after each addition only enough to moisten dry ingredients. Fold blueberries into batter. Turn into greased and floured loaf pan. Bake at 350° for 50 to 60 minutes. Cool on wire rack 10 minutes. Unmold. Makes 1 large loaf or 2 small.
Combine margarine and milk; add dry yeast and sugar. Using mixer, gradually add flour. Do not knead. Let rise in mixer bowl 45 minutes to one hour. Turn out onto floured surface. Roll to 1/4-inch thick. Cut into three-inch squares. Melt another stick margarine. Dip each piece into margarine and arrange, overlapping, in a Bundt pan. Let rise another 30 to 45 minutes. Bake at 350° for 30 to 40 minutes.
Mix jello with 1 cup boiling water. Stir in pineapple, mashed bananas, frozen strawberries and nuts. Refrigerate. Top with Cool Whip and more nuts when congealed.
Mix all together and make out in patties. Fry in a heavy frying pan that you have sprayed with Pam. Fry until done. Serve on hamburger buns.
Whip the first 3 ingredients until thick. Add coconut, pineapple and nuts. Pour into 2 graham cracker crusts. Makes 2 large pies.
1) Before you begin cooking be sure that the chicken, onions, zucchini, and mushrooms have been sliced into bite-size pieces. For the onion, slice it as if you were making onion rings, then quarter those slices. For the zucchini, first slice then into long, thin strips, then cut across those strips 4 or 5 times to make bite size pieces that are 1 to 1 1/2 inch long.
Drain Veg-All thoroughly and combine with potatoes, green pepper, sweet pickles, onions and chopped eggs. Chill thoroughly.
Mix cake mix, butter and 2 eggs. Press into bottom of 9 x 13-inch pan. Mix cream cheese, sugar and 1 egg and spread on top of cake mixture. Bake at 325° for 35 minutes. Cool and cut into squares. Top each square with a pecan half.
Thaw and drain spinach. Pat spinach into buttered 9 x 13-inch casserole dish. Dip chicken breasts into flour and then butter. Place on top of spinach. Season well with salt, pepper and garlic. Pour whipping cream over spinach and chicken breasts. Sprinkle generously with cheeses and dust with paprika. Bake at 350° for 45 minutes to 1 hour.
Brown ground meat in a skillet. Place tortillas one at a time in a skillet with about a 1/2-inch of oil. When the tortilla bubbles, turn over. They will only take a couple of seconds to bubble. Place in an ungreased 9 x 13 Pyrex dish.
Remove skin from chicken breasts. Melt butter in heavy skillet and saute chicken until almost done. Add mushrooms and olives and simmer over low heat 2 to 3 minutes. Add wine and lemon juice, simmer 2 minutes more. Remove to serving dish and sprinkle Parmesan and garnish with fresh parsley.
Mix together and pour into 2 (9-inch) baked and cooled pie crusts. Will set up right away.
In a 9 x 12-inch glass dish, layer blueberries and pineapple. Sprinkle with sugar. Place dry cake mix over that, covering completely.
Pour pineapple, with juice, into a saucepan. Bring to a boil. Pour in jello mix, stirring until dissolved. Let cool.
Put water, sugar and cornstarch in pan. Put on low heat and keep stirring until thick. Add jello and let mixture cool. Add cut up strawberries and pour into pie shell. Refrigerate. When cold, serve with Cool Whip.
Wrap each 1/2 slice bacon around 8 to 10 beans. Secure with toothpicks. Place in 7 x 10-inch baking dish.
Combine 1/4 cup light Karo, brown sugar and margarine in a medium size saucepan. Cook over low heat, stirring occasionally until mix begins to boil. Remove from heat. Add Rice Krispies, stirring well until coated. Press evenly into a 9-inch buttered pie pan. (This will be the crust.) Combine peanut butter, chocolate syrup and 3 tablespoons Karo syrup. Spread 1/2 the mixture over the crust. Freeze until firm. Allow ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Warm remaining peanut butter mixture and drizzle over top of ice cream.
Mix brownies according to the directions on the package and pour into baking pan. In separate bowl, mix together egg, sugar, vanilla and cream cheese and swirl into brownies. Bake according to directions on brownie package.
Cook potatoes; cool and cut into cubes. Add parsley, onions, celery and almonds. Mix together salt, sour cream, Blue cheese, pepper and vinegar. Stir into potato mixture and marinate several hours in refrigerator. Garnish with eggs and radishes.
Mix all ingredients together in a large mixing bowl. Stir well. Place in the refrigerator for about an hour and serve.
Mix all ingredients except butter and garlic salt together. Drop by spoonfuls onto greased baking sheet. Bake for 10 to 12 minutes at 400°. Melt butter; add garlic salt. Brush on biscuits after baking.
Put all ingredients in bowl after chopping all veggies first. Pour dressing over all and toss. Let marinate at least 2 hours. Drain and serve. Serve with tortilla chips.
Melt shortening and chocolate together in 2-quart saucepan on low. Cool slightly. Place cooked chocolate mixture, eggs, sugar and vanilla extract in medium mixing bowl. Beat until well mixed and smooth. Sift together flour, baking powder and salt. Add with nuts to chocolate mixture. Beat until blended well. Pour into greased 8 x 8 x 2-inch pan. Bake in oven at 350° for 25 to 30 minutes. Cool in pan and cut into squares.
Fry bacon until barely crisp; pour off fat and remove the bacon. Brown breasts in oil and butter. Add salt, garlic and pepper to pan when chicken is almost browned. When browned, add rosemary and white wine to pan. Add bacon; cover and simmer for 15 minutes. Mix tomato paste with chicken broth; add to the pan. Cover; cook for about 30 minutes, or until chicken is tender. Serves 6 to 8.
Mix sugar, oil, salt and water. Add flour enough to beat into thick soupy mixture. Sprinkle in the yeast. Beat and add more flour. Let rest about 15 minutes, then add more flour. When thick enough to knead, keep adding flour a little at a time until dough is smooth and squeaks. The more you knead, the finer the texture of the bread.
Prepare stuffing as directed on package. Do not stuff hens until ready to roast. Rinse hens in cold water; pat dry lightly. Stuff cavities with prepared stuffing. Roast at 400° for 1 hour. Place any remaining stuffing in a small baking dish. Bake at 400° for 15 minutes.
Mix peanut butter and sugar until crumbles. Set aside. Cook flour, sugar, salt, milk and egg yolks. Add butter and vanilla; let cool. Put 2/3 of peanut butter and sugar mixture in bottom of baked pie crust. Add filling. Put on meringue and then add rest of peanut butter and sugar mixture.
Cook 4 front pigs feet until you can take the meat off the bones (use enough water to cover them). Add a few Whole Spice, and a piece of onion, just to give it flavor. Drain the soup off the meat, straining out the onion and spices. Cut up the meat into fairly small pieces, and put into separate dish, salt and pepper it as you like. (We always put a little garlic powder, just a little, or use a piece of garlic with onion when cooking meat.) Then pour the soup back over the meat, but just enough to cover the meat. Stir well, and set it on the cabinet or table until it cools. Scrape off the fat or grease, and discard that. Cover the meat and soup mixture with a lid, put into the refrigerator (not freezer) until it settles good, or is firm, and can be sliced.
In saucepan, bring water and butter to a boil. Remove from heat. Stir until mixture forms a ball (1 to 2 minutes). Beat in eggs, one at a time. Continue beating until smooth and put small mounds on spoon and drop onto greased cookie sheet. Bake in preheated oven at 400° until golden brown, about 25 minutes. Cool. Cut tops off and remove filaments. Fill each with chicken salad. Replace tops.
Mix cherry juice, water, sugar and cornstarch. salt and food coloring. Cook until thickened, stirring continually. Add cherries and heat through.
Peel and season shrimp with salt and red and black pepper. Saute shrimp and onion in oil. Add rice and 2 beaten eggs. Fry as desired. Serves 1 or 2.
Brown beef; add onion, seasonings and water. Add raw celery and carrots. Cook about 15 to 20 minutes or until carrots are almost tender. Add rest of ingredients and simmer about 1 hour.
Mix all ingredients together in a 9 x 13 pan. Bake 1 hour at 350°.
Cream sugar and shortening; add eggs and beat well. Sift flour and dry ingredients together 3 times, add to batter alternately with buttermilk. Add vanilla. Divide into 4 parts. Roll out on well floured board into circles. Pat into well-greased 8-inch pans. Bake at 450° for 10 to 12 minutes or until brown.
Keep popcorn warm in a 275° to 300° oven. Combine corn syrup, sugar and salt in a heavy, 2-quart saucepan. Cook and stir until mixture comes to a boil. Cook without stirring for 4 minutes. Remove from heat; stir in vanilla and food coloring. Mix well. Pour syrup slowly over popcorn in a fine stream, mixing with a wooden spoon. When cool enough to handle but still quite warm, shape into 2 to 2 1/2-inch balls. Makes 12 to 18.
Mix together and put 1/2 of the cheese in batter, then put rest of the cheese on top. Bake at 450° until brown.
Cook chicken breasts in salted water (1 teaspoon of salt), some celery and onions for about 1 hour. (Save the broth as it makes good soup.)
Preheat oven to 325°. Grease and flour a heart ring mold or 2 (9-inch) round cake pans. In large mixing bowl, cream butter. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, mixing well between each egg. Sift flour with baking powder and salt. Add alternately with milk to egg and sugar mixture, beating between each addition. Mix in vanilla and almond flavoring. Pour into prepared pan and bake on center rack in oven at 325° for 55 to 60 minutes for heart ring mold or 25 to 30 minutes for round cakes or until tender. Come clean. Cool on rack for 10 minutes. Trip crown if necessary and invert on plate on rack to cool. Outline the plate with whipping cream. Fill in with canned cherry pie filling or fresh fruit.
*If you like it hot, add a lot. If you like it mild, don't get wild.
Mix ingredients together at one time. Grease and flour a 9 x 13-inch cake pan. Bake at 350° for 35 to 40 minutes.
With oil, saute garlic and green onion in a stock pot. Add celery and carrots, let the mixture saute for about 5 minutes. Add lentils, chicken broth, seasonings and water. Simmer covered for about 30 minutes, or until lentils are tender. Add rice and more water if necessary. Look at the rice package for cooking time. Once all water is absorbed, serve with fresh cornbread!
Beat egg whites until stiff. Add sugar and vanilla; beat until creamy. Add pecans. Stir well until pecans are coated with mixture. Drop onto greased cookie sheets. Bake 30 minutes at 250°.
Boil chicken and pull off bones. Save stock and cook noodles. Combine all ingredients except bread crumbs. Sprinkle crumbs on top. Bake at 350° for about 30 minutes or until bubbly.
Prepare Jell-O; chill until mixture begins to jell. Drain pineapple; save juice. Add pineapple to Jell-O mix and pur into oiled 13 x 9-inch pan. Sprinkle with nuts on top. Chill until completely jelled.
Mix flour, margarine and 1 cup chopped pecans; mix well and put into bottom of 9 x 13-inch pan. Bake 25 minutes at 350°. Let cool. Mix the softened cream cheese, sugar and 1 package Cool Whip. Spread over cooled crust.
Mix pudding mix with 1/3 cup orange juice and 2/3 cup pineapple juice. Pour over oranges and pineapple and let set overnight. Before serving, add rest of ingredients.
Mix first 6 ingredients at night; stir well. Cover and leave this in a warm place to rise. Before breakfast, the sponge should be light and foamy. Stir, then add the butter and soda, dissolved in water. Beat well and pour from pitcher or tip of spoon to get a well rounded cake. Bake on a hot griddle. Makes 12 Buckwheat Cakes.
Cook barley for 1/2 hour and drain. Brown ground beef with chopped onion. Add the green pepper and peas with liquid. Add the tomato soup and paste with one can of water and the mushrooms. Salt and pepper to taste. Add the barley (cooked). Mix all ingredients and bake in covered casserole for 1 1/2 hours at 325°.
Place all ingredients in a blender and combine thoroughly. Grease and flour a 10-inch pie pan. Pour mixture into pan and bake in a preheated 350° oven for 30 to 40 minutes or until set. The pie will make it's own crust as it cooks. Serve at room temperature.
Soak bread in 1/2 cup water for 2 to 3 minutes; add eggs and mix well. Mix in ground beef, Parmesan cheese, parsley, salt, oregano and dash of pepper. With wet hands, form meat mixture into small balls (about 24). Put on jelly roll pan. Bake at 350° for 10 minutes; turn meatballs and bake for another 10 minutes. Use with your favorite spaghetti sauce. Can also use with a mushroom sauce.
Peel the apples. Slice into eighths and remove core. Place thin lemon slices on top of apples. Sprinkle sugar evenly over all. Add water. Cover and cook on medium until barely tender. Uncover to finish cooking and thicken syrup a little, adding more sugar if desired. Stir occasionally to prevent sticking to pan and to cook uniformly. Some or all of syrup will be absorbed as apples cool. Good warm or cold.
Blend all ingredients in blender and refrigerate. Serve over mixture of shredded lettuce, strips of ham, turkey, Swiss cheese and sweet gherkin pickles.
Put margarine, egg substitute and vanilla in saucepan and boil for 10 minutes. Remove from stove; cool slightly and add sweetener. Stir in cereal. Chill for about 1 hour. Form into balls. Yield: 50 balls; 26 calories each. Diabetic Exchanges: 3 cookies equal 1 bread exchange.
Mix the ingredients one at a time. Stir well after each item. Place the mixture into a 9 x 13-inch baking dish or pan. Bake for 20 to 25 minutes at 350° until golden brown. Cool for 10 minutes. Cut into squares or dip out.
Melt oleo in a 9 x 12-inch pan. Mix all ingredients together. Pour in half of melted oleo. Mix well. Pour into pan. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Boil the margarine with the water and cocoa. Mix the next 6 ingredients together; add into cocoa mix. Beat until creamy. Pour into greased and floured jelly roll pan. Bake at 350° for 20 minutes. Use a prepared chocolate icing. Has a real chocolate taste and so simple to make.
Put oleo in pie pan and place in oven or microwave until melted. Then remove and mix flour with melted oleo. Spread evenly in pan and add 1/2 cup chopped nuts, if desired. Bake 15 minutes or until brown at 350°. Cool, then add on top the mixture of powdered sugar and cream cheese. Put blueberry pie filling on top of this mixture. Top with Cool Whip.
Mix all ingredients and pour into pie crusts. Bake at 450° for 10 minutes. Lower temperature to 350° and bake for 30 to 40 minutes or until firm. Serves 12 to 14.
Cover large roasting pan with enough foil to wrap roast in. Wash roast, salt and pepper one side. Pour 1/2 of mushroom mixture in roaster. Put roast in mixture, salted side down. Pour rest of soup mixture on top of roast. Salt and pepper this side. Roll sides and ends of aluminum foil. Cook in oven at 325° for 3 hours. Can be fixed the night before and cooked next morning (before going to church).
Place meat in a large shallow glass dish. Combine soy sauce, sugar, lemon juice, brandy and Worcestershire sauce. Mix well. Pour over meat. Cover and chill for at least 6 hours, turning at least once. Remove meat. Reserve marinade. Grill over flame at medium setting 10 to 12 minutes on each side for rare, turning and brushing occasionally with marinade. Cut across grain for serving. Makes 6 servings.
Combine first 7 ingredients. Simmer for 10 minutes. Add beef, 3 ounces cheese and rice. Stir until cheese melts. Place in a 8 x 8-inch pan sprayed with Pam. Top with remaining cheese. Bake for 30 minutes at 350°. Makes 4 servings.
Combine meat, onion, bread crumbs, pepper, hot pepper sauce, catsup, garlic salt, seasoned salt and egg; mix until blended. Spread meat mixture over bottom of pie shell. Bake at 425° for 25 minutes or until meat is done. Cut tomato in 1/2-inch slices; cut each slice in half crosswise. Arrange around edge of pie when pie is about 1/2 done. When pie is done, sprinkle tomatoes with grated cheese; return to oven until cheese melts. Cut into wedges to serve.
Brown ground beef with chopped onion. Drain grease. In a bowl, stir 4 eggs. Add to eggs the beef and onion, Miracle Whip, milk, corn starch and cheese. Pour into pie shells. Bake for 45 minutes at 350.
Brown meat with onions and butter. Drain off grease. Combine corn, water, soup and noodles with meat. Add salt and mix well. Pour into a buttered 9 x 13-inch pan. Bake at 350° for 1 hour or until noodles are tender and mixture thickens. Stir occasionally while baking. Top with Mozzarella cheese last 15 minutes.
Heat oven to 375°. Grease cookie sheet. In a large bowl, cream the margarine, shortening, sugar and eggs; beat until blended. Add flour, baking powder, baking soda, salt and vanilla. Mix all together until creamy. Stir in Rice Krispies. Drop by round teaspoonful. Bake at 375° for 8 to 12 minutes. Makes 5 dozen.
Preheat oven to 375°. Place chicken pieces in baking dish. Brush with melted butter. Sprinkle with half of the salad dressing; toss to coat well. Bake, uncovered, 15 minutes. Add vegetables and wine to pan; sprinkle with remaining salad dressing. Bake 25 minutes, basting chicken with drippings in pan occasionally, until juices run clear when pierced with fork and vegetables are tender. Makes 4 servings.
Cream 1 cup sugar and butter until light and fluffy. Add flour, baking powder and salt. Mix. Add milk. Beat until smooth. Pour into greased loaf pan. Put peaches over batter. Sprinkle with two tablespoons of sugar. Pour juice over this and bake until brown in 350° oven.
In a 9 x 13-inch pan, pour the drained crushed pineapple; spread evenly. Pour contents of pie filling evenly over crushed pineapple. Sprinkle entire box of dry cake mix over pie filling; spread evenly. Cut stick of butter into pats and place them over cake mix. Bake at 350° for 45 minutes to 1 hour. Tastes great hot with a scoop of vanilla ice cream. Serves 10 to 12 people.
Crush cookies and mix with 1/4 c. margarine. Spread into a 9 x 13 inch pan. Pack down well. Freeze for 15 minutes. Take ice cream out of freezer to soften. Spread ice cream on cookie mixture, and put in freezer. Bring to boil nest 5 ingredients and boil 1 minute. Cool. Mix in 1 c. spanish peanuts. Spread mixture on ice cream. Put cool whip on the morning you serve. Freeze, covered with foil.
Melt almond bark over low heat, stirring constantly. Dip pretzels; place on wax paper and refrigerate until hard.
Melt chocolate and butter or margarine over low heat. Remove from heat; stir in confectioners' sugar and vanilla. Mix in hot water, 1 tablespoon at a time, until glaze is proper consistency.
Sprinkle jello over cottage cheese. Stir and let set 20 minutes. Add oranges and pineapple to cheese mixture. Fold in Cool Whip. Refrigerate until ready to serve.
Preheat oven to 400°. Mix all ingredients together. If using a cast-iron skillet, pour 2 tablespoons of vegetable oil in skillet. Pour ingredients into skillet or pan. Spread some of the grease over top of the mixture. Place in oven and cook until golden brown.
Sift dry ingredients together in a mixing bowl. In pile, make 3 holes with a spoon. In the largest hole, pour oil, next the vinegar and next the vanilla. Cover holes after each addition. Cover with water and stir. Pour in a 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes.