HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut apples in half crosswise and core. Put apples cut side up in a 12 x 8 x 2-inch baking dish. Blend syrup, margarine and cinnamon. Add cereal; toss to coat. Spoon over apples. Bake uncovered at 350° until apples are fork-tender, about 35 minutes. Makes 6 servings.
In 1-quart baking dish, combine all ingredients. Sprinkle with bacon pieces. Bake at 350° for 45 minutes or until hot and bubbly. Makes 1 quart.
Brown meats and add uncooked rice, chopped celery, soup and water. Cook about 15 min. Add salt and pepper to taste and soy sauce.
Have milk lukewarm. Mix yeast with 3 tablespoons warm water and add to milk. To this, add sugar, salt, oil, then the egg yolks and egg whites. Add the flour a little at a time. Let rise in a warm place, covered, about 2 hours. Then take 1 ball of dough at a time and roll out 1/2-inch thick on a floured board, being careful not to use a rolling pin very much, just stretch as much as possible with the hands. Spread with nuts or other fillings such as poppyseed, prune or apricot filling. Roll up like jelly roll and place on greased pan. Cover and let rise for 15 minutes. Brush with milk and bake in 400° oven for 25 to 30 minutes.
Combine cherries, sugar, tapioca, lemon peel and salt. Let stand for 20 minutes. Stir occasionally. Fill pie shell with cherry mixture. Dot with butter or margarine. Bake in 375° oven for 30 minutes or until golden brown.
Cook and drain noodles. Mix spaghetti sauce, browned hamburger and oregano together. In greased 9 x 9-inch pan, make layers using half each of noodles, hamburger-sauce mixture, cottage cheese and Mozzarella cheese. Repeat. Bake at 375° for 30 minutes.
Melt butter in saucepan. Add brown sugar; mix well. Add unbeaten egg and blend. Add remaining ingredients. Bake in 8-inch pan 25 to 35 minutes at 350°. Cut in squares.
Brown ground beef in skillet and drain fat. Add chopped onion and cook slightly. Add salt and water and thicken with white corn meal. Stir in green chilies. Remove from heat.
In a large bowl, mix Ricotta, 1 cup of Mozzarella, egg, spinach, salt, oregano and pepper. In a greased 9 x 13-inch pan, layer 1 cup of sauce, 3 noodles and half of cheese mixture. Repeat. Top with remaining noodles and sauce. Sprinkle with remaining 1 cup Mozzarella. Pour 3/4 cup water around the edges of the pan (less if you use more sauce). Cover tightly with foil and bake at 350° for 1 hour and 15 minutes. Let stand for 15 minutes before serving.
Put sugar, water and lemon juice on to boil. When it starts to boil, remove from heat. Add 1 cup of berries, mixed with cornstarch. Let cool, then add remaining 3 cups berries. Blend together and pour into baked pie shell. Top with whipped cream.
Grease a 10-inch pie plate with butter. Sprinkle bacon, cheese and onion over bottom of pie plate. Place remaining ingredients in blender. Blend until smooth, 1 or 2 minutes. Pour over ingredients in pie plate and sprinkle with Parmesan cheese. Bake 50 to 55 minutes at 350°. Makes 6 servings.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch pan. Mix all ingredients except frosting. Spread in pan. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool; frost. Cut into 3 x 1-inch bars. Makes 32 bars.
In a small saucepan, mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over low heat, stirring constantly until thick; add lemon juice. Cool.
Slice squash and onion; cook until tender and drain. Combine sour cream, carrots and soup and stir in squash and onion. In another pan, melt butter and mix in with stuffing mix; pour in squash and top with remaining stuffing mix. Bake in oven at 350° for about 20 minutes.
Wash mushrooms thoroughly. Break off stems and chop them up. Saute onions in butter. When onions are translucent, add sausage that has been pushed out of casing or peeled of casing. Warm through. Add bread crumbs and mushroom stems. Continue to cook over medium-low heat for 10 minutes.
Combine gelatin in boiling water. Fold in all at once all the remaining ingredients except the sour cream. Turn half of mixture into baking dish. Refrigerate until firm. Then evenly spread top with sour cream. Gently spoon on rest of mixture, refrigerate. Cut when firm and serve on lettuce leaves.
Brown sausage, and drain. Add remaining ingredients. Cove with foil. Bake at 350 for one hour, stirring at 30 minutes.
Saute onions and spinach in bacon grease until tender. Chop spinach. Mix all ingredients together and refrigerate overnight to blend flavors. Heat 30 to 45 minutes (in a small casserole dish) in 350° oven. Garnish with black olives and a spinach leaf. Serve with Swiss cheese crackers. Makes 2 cups spread.
Chop onions (ends and all). Crush and mince garlic cloves. Mix onions, garlic, cheese and mayonnaise. Refrigerate for 1 hour. Cut bread in half lengthways. Spread topping on both halves. Broil until brown and bubbly.
Cream together cream cheese, eggs, sugar and vanilla. Place 1 vanilla wafer in bottom of each muffin cup. Spoon 1 teaspoon mixture in each muffin cup. Bake at 350° for 10 minutes; cool. Top with cherry pie filling. These freeze well. Defrost and top with filling. Can use blueberry pie filling. Yields 35 to 40 cheese cakes.
Melt 1 stick margarine or butter; set aside. Crush the vanilla wafers in a baggie; save 3/4 cup. Stir the melted butter well into the crumbs so that they all get moistened. Press crumb mixture in the bottom of 11 x 13-inch Pyrex dish; set aside. In medium bowl, mix sugar and soft (but not liquid) margarine. Add 2 well-beaten eggs; mix well. Pour over crumbs. Slice strawberries. Spread evenly over sugar mixture. Cover with Cool Whip or Reddi-Wip. Garnish with saved crumbs. Refrigerate 4 to 6 hours or overnight.
In a medium bowl, combine first 7 ingredients and set aside. In a large mixing bowl, combine sugars, oil, buttermilk, vanilla and eggs; stir until all ingredients are well blended. Add flour mixture, pineapple, carrots, coconut and walnuts, stirring just until blended. Preheat oven to 350°. Lightly grease 3 (8-inch) round cake pans. Cut rounds of wax paper to fit pans and line bottoms of pans with it. Grease and flour wax paper. Pour batter evenly into pans. Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; loosen cake layers from sides of pans with a sharp knife. Invert onto wire racks. Peel off wax paper and let cool completely. Spread Cream Cheese Frosting between layers, on top and sides of cake. Cover and refrigerate overnight before you cut.
Mix well. Roll thin. Let lay and dry for 15 to 20 minutes. Cut desired width.
Cream together the shortening and sugar. Add eggs, bananas and nuts. Add dry ingredients. Place in loaf pan. Bake at 350° for 1 hour.
Lightly pound the cutlets to make them into thin fillets. Melt half the butter and saute the onion, parsley, and celery over gentle heat. Add the seasonings. Remove from the heat and place in a bowl. Add the bread crumbs, dampened with a bit of water and mix gently. Divide into 8 equal portions and place each on a pork fillet. Roll and secure with a skewer or tie with string. Dredge in flour sprinkled on waxed paper. Brown in a frying pan, using the rest of the butter. Add the chicken stock, lower the heat, cover and cook very slowly, about 1 1/2 hours.
Combine softened cream cheese and Cheddar cheese. Mix well until blended. Add remaining ingredients, except nuts. Mix well. Shape into ball. Chill. Roll in nuts. Serve with crackers.
Cook noodles; drain. Add all ingredients, except the potato chips. Put in casserole dish. Bake at 350° for 30 minutes. Add crushed potato chips on top. Bake approximately 10 more minutes.
Mix chicken, soup, milk and broth in large casserole dish (9 x 13-inch). Melt margarine and pour over stuffing. Stir stuffing mix with chicken mixture, saving 1 cup to sprinkle on top. Bake one hour at 350°.
Boil macaroni until tender; drain. Cover bottom of casserole dish with slices of cheese. Cover with a layer of macaroni, salt and pepper. Layer this way until full. Add milk. Cover. Bake in a 350° oven for 30 minutes. Stir contents at 15 minute mark.
Pour boiling water over shortening, bran, sugar and salt. Stir until shortening is dissolved. In the lukewarm water crumble the 2 cakes of yeast. Beat eggs and add yeast mixture. Add this to the first mixture. Add flour until the dough is just beyond the sticky or glazed look. Cover tightly and store in refrigerator until 3 hours before using. Work out into rolls and let rise where the temperature is 75 to 80°. Bake at 425° for 10 to 12 minutes. Makes 5 dozen rolls. If you don't need it all at once, the remaining dough will keep in the refrigerator, tightly covered, for several days.
Sift flour, salt and soda. Set aside. Cream butter with 2 1/2 cups sugar, then add egg yolks, one at a time. Turn in sour cream and flour mixture. Add vanilla. Beat whites until stiff and add 1/2 cup sugar to eggs, then fold into batter. Mix well. Pour into greased and floured tube pan. Cook 1 hour and 25 minutes at 300°. Cool on wet cloth after removing.
Cook squash in 1 1/2 cups water with 1/2 onion (drain if watery). Stir in 1/2 onion, bell pepper, celery, eggs and everything else. Add cornbread to make to the right consistency. Bake at 350° for 30 minutes.
Mix the first three ingredients with electric mixer. Put 1/2 of mixture into greased casserole. Put layer of whole marshmallows. Put on remainder of potato mixture. Over this put brown sugar. Bake 25 to 30 minutes at 350°.
Beat bananas with electric mixer. Add shortening and sugar; mix well. Add eggs and vanilla. Combine baking soda with milk and then add to banana mixture. Add remaining ingredients; mix well. Pour into greased and floured 9x13 pan.
Dissolve yeast in warm water; stir in sugar, salt, Crisco, eggs, potatoes and half of flour. Mix in remaining flour until easy to handle. Turn onto floured board and knead. Refrigerate for 2 hours before baking. Make into crescents. Let rise until light. Bake at 400° for 15 to 20 minutes.
Peel apples; slice into pie shell. Sprinkle with 1/2 cup sugar and cinnamon. Mix remaining ingredients. Work together until crumbly. Sprinkle over apples. Bake in hot 450° oven for 10 minutes, then for 45 minutes at 350° or until apples are tender. Serve warm with ice cream.
Melt butter in a bit pot on low heat; add milk. Put in all 3 bags of morsels and peanut butter. Stir until melted. Add marshmallows and pecans; stir until mixed good. Pour into flat pan. Put in refrigerator for about 2 hours (optional). For a better taste, add more pecans on top.
In a 2-quart saucepan, turn the applesauce and brown sugar. Bring to a boil, reduce heat and simmer for 20 minutes; removed from heat. Add 1/4 cup butter and the salt; stir until butter is melted. Stir in raisins. Cool to room temperature. In a small mixing bowl, beat the eggs well; add to cooled applesauce mixture and blend well. Pour into pie shell. Bake in a preheated 375° oven on rack below center, for 20 minutes.
Cut shortening, flour and salt until crumbly. Beat remaining ingredients together and add to flour mixture. Stir with a fork until just blended. Don't overstir. Refrigerate for an hour before rolling out. Turn pastry out on well-floured surface. Makes three 9-inch pie crusts.
Dissolve gelatin in boiling water. Add soda and chill until thickened. Add fruit and pour into serving bowl or individual dessert dishes. Chill until set, about 1 hour. Garnish with whipped topping and fruit, if desired. Makes about 2 1/2 cups or 5 servings.
Cut meat into cubes for pot barbecue. Cook cubed meat in water in stock pot until tender. Add other ingredients and cook down until desired texture is reached.
Drain syrup from cherries into pint measuring cup; add water to measure 1 3/4 cups liquid. Bring to simmering in saucepan; remove from heat. Add gelatin and stir until dissolved. Add Port, almonds and drained cherries. Spoon into dessert dishes and chill until firm. Top with vanilla ice cream or whipped cream just before serving
Mix flour, butter and powdered sugar. Press evenly onto bottom and 1/2-inch up sides of ungreased 8 x 8-inch pan. Bake at 350° for 20 minutes. Beat remaining ingredients on medium speed until light and fluffy. Pour over hot crust. Bake until no indentation when touched, about 25 minutes. Let cool, then cut into 1 1/2-inch squares. Makes 25.
Melt margarine in a 9 x 13-inch casserole in oven. Mix remaining ingredients and place in casserole dish. Bake at 325° for 1 hour. Serves 6.
Heat cottage cheese and water to lukewarm. Sprinkle yeast in mixture. Combine sugar, salt, soda, yeast, cottage cheese and 1/2 cup flour. Beat with a mixer. Then stir in rest of flour by hand. Turn out onto lightly floured board and knead until smooth. Let rise until doubled in a greased bowl. Then punch down and make into rolls. Let rise again until doubled and then bake in 350° oven for 20 minutes. Yields 30 rolls.
Combine first 8 ingredients in a bowl and set aside. Cook ground beef until browned; drain well and set aside. Pour half of cornbread mixture into a greased 10 1/2-inch skillet. Sprinkle evenly with ground meat and top with cheese, onion and peppers. Pour remaining batter on top. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before serving.
Blend ground almonds and extract into almond filling. Put 1/2 teaspoon of almond mixture into middle of each apricot. Place on waxed paper to dry slightly. Store in airtight container in refrigerator. Can be made two weeks ahead. Makes 48 pieces.
Mix all together. Pour into large oblong aluminum roaster. Small plastic berry boxes work great to make small bubbles. This mixture can be saved to use again.
Mix all ingredients, except tortillas and cheese. Place 3 to 4 tablespoons of mixture on tortilla. Sprinkle generously with cheese and roll up. Place in baking dish. Spread remaining mixture on top of rolled tortillas and sprinkle with cheese. Bake at 350° until cheese is melted. This dish freezes well.
Mix first 5 ingredients. Set aside. Beat sugar and margarine until fluffy. Add eggs one at a time. Beat well. Stir in flour alternately with buttermilk. Beat until smooth. Mix vanilla preserves and pecans together. Fold into batter until blended. Pour into greased tube pan. Bake at 350° for 50 minutes.
Mix into pancake type batter and pour into greased frying pan or griddle. Keep each cake small enough to turn easily. Cook as you would pancakes; butter and eat hot.
Sift dry ingredients into large bowl, then make well in center and pour in oil. Add pumpkin and cold water; blend well with beater. Add eggs one at a time, beating well after each addition. Pour batter into 2 well-greased and floured loaf pans. Bake 1 hour at 350°.
Grease and line 2 pans. Beat egg whites until soft peaks. Gradually add 1/2 cup sugar and beat until stiff. Beat yolks and 1/2 cup sugar until thick and light in color. On low speed add bread crumbs and baking powder, then walnuts into yolks. Fold in egg whites. Put in pans and bake 20 minutes at 350°. Let cool for 5 minutes and then take out of pans.
Brown pork chops and place in roaster. Mix bread cubes, margarine, seasoning, onion and 1/4 cup water well and spread over chops. Mix soup and 1/3 cup water until smooth; pour over dressing and chops. Bake at 375° for 1 hour (cover pan until the last 5 to 10 minutes).
Cook macaroni as directed on package; drain. Add tomato, pepper, pimento, onion, pickles, cheese and ham or other meat; toss together. Combine remaining ingredients and stir in macaroni mixture.
Slightly cook ground beef. Combine remaining ingredients and cook 6 hours in crock-pot.
Blend cream cheese and butter in bowl. Stir in vanilla. Add flour and salt; mix well. Place in refrigerator for 1 hour. Roll out thin on floured surface. Cut into 2-inch squares. Place 2 cherries from cherry pie filling in center of each square. Fold over and seal edges. Place on greased baking sheet. Bake at 350° for 25 minutes. Cool and dust with powdered sugar. Makes about 4 dozen turnovers.
Preheat oven to 400°. Mix together sausage, Ricotta cheese, spinach, cream cheese, Mozzarella cheese, 2 eggs and hot pepper sauce in large bowl until well blended. On lightly floured surface, roll out one pie crust to 12-inch circle. Place in 10-inch pie plate. Fill with the sausage mixture. Roll remaining pie crust to 12-inch circle; make decorative cutouts in pastry, if desired. Place pastry over filling. Seal and flute edges of pie. Decorate top with additional pie crust. Cut into decorative shapes, if desired. Beat remaining egg; brush top of pastry. Bake 35 to 40 minutes or until pastry is lightly browned. Serve warm or at room temperature. Makes 10 servings.
Put sugar and cocoa in saucepan; stir together. Add milk, butter and salt; bring to a boil. Remove from heat and stir in rolled oats, vanilla and coconut. Drop by teaspoons on wax paper. Makes 24 cookies.
Slice cabbage in 1/2-inch round slices. Cook in small amount of water until almost done. Don't overcook. Drain; put half of cabbage in a greased baking dish. Cut up butter and cheese using half of each. Spread this with half of soup, then add rest of cabbage, butter, cheese and soup. Cover with crumbled soda crackers or bread crumbs and bake at 350° until it bubbles. Serves 8.
Put chicken in chunks in bottom of baking dish. Pour Veg-All over chicken. Mix soups and chicken broth and pour over Veg-All.
In saucepan over low heat, melt butter and chips until blended and melted. Remove; cool 5 minutes. Stir in marshmallows and nuts; don't let marshmallows melt. On wax paper, shape into two 7-inch rolls. Wrap in foil. Refrigerate 20 minutes.
Marinate chicken in combined dressing and steak sauce for several hours; overnight is even better. Grill over hot coals, turning as needed until done. Baste occasionally with the reserved marinade. Just before done, brush on some of your favorite barbecue sauce. Keep on grill until flavor of sauce has had chance to be absorbed into the chicken.
Bake the cake mix in a 9 x 13-inch pan. Beat the cream cheese, milk and pudding. Spread on cooled cake. Put the pineapple on the cheese mixture. Top with Cool Whip. Put in refrigerator.
After popping corn, open bag and shake pudding mix in. Shake well. Add graham crackers and M&M's to bag. Shake well again. Store in airtight container.
Preheat oven to 400°. Pierce the potatoes in several places. Bake until tender, about 45 minutes. Halve the potatoes lengthwise and scoop the pulp into a medium bowl. Stir in the milk, ginger, salt and pepper. Beat with an electric mixer at low speed until blended and smooth; keep warm. Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly. Add the scallops; cook, turning once, until browned on the outside and just opaque in the center, about 1 minute on each side. Sprinkle with scallions and serve with the potatoes.
Heat oven to	375°. In medium skillet, brown meat; drain well. Add broccoli, cheese, onion, sour cream, salt and pepper. Mix well.	Simmer 10 minutes. Separate dough into 4 long rectangles. On an ungreased cookie sheet, overlap long sides of 2 rectangles 1/2-inch; firmly press edges to seal. Press or roll to form a 13 x 7-inch rectangle. Spoon meat mixture in 3-inch strips lengthwise	down center of dough. Bring long edges of dough rectangle over filling, overlapping edges slightly; pinch edge and ends to seal. Repeat with remaining rectangles. Brush	with beaten egg; sprinkle with poppy seed. Bake at 375° for 18 to 22 minutes or until deep golden brown. Makes 6 to 8 servings.
In a large saucepan, melt butter and saute onion about 10 minutes or until golden. Blend in flour, salt and pepper. Gradually add the chicken broth, milk, and then the broccoli. Bring mixture to a boil, stirring frequently. Cover and simmer until broccoli is tender, about 15-20 minutes.
Drain pineapple; save juice. Combine juice and cornstarch in small bowl; stir to blend and set aside.
Combine all ingredients except toast; mix lightly. Spread mixture onto toast. Broil 2 to 3 minutes or until cheese is melted. Makes approximately 4 dozen.
In a heavy saucepan over low heat, slowly heat butter and marshmallows, stirring constantly until melted and smooth. Add food coloring if you like and stir until evenly blended. Pour over popcorn and mix until well coated. Form into shapes, using lightly buttered hands to protect them from the heat or press into balls using the Jolly Time popcorn ball maker or assorted molds.
Cook macaroni according to package directions; drain. In a serving bowl, combine hot macaroni and Italian salad dressing; mix well. Cool at room temperature 30 minutes, stirring occasionally. Fold in vegetables and Feta cheese.
Add brown sugar and whipping cream; microwave for 13 minutes. Stir in vanilla, pecans and butter. Drop on buttered dish or buttered wax paper to cool.
Score franks; brown in margarine. Add rest of ingredients, except green pepper. Simmer 10 minutes. Add peppers and simmer 5 more minutes. Serve over noodles or rice.
Gently toss all ingredients in a non-corosive container. Allow this to marinate for several hours or overnight. Grill salmon over hot coals until nearly done. Now add your shrimp to the grill.
In a small roasting pan, put a layer of sliced raw potatoes on the bottom, then a layer of thin sliced onions, then a layer of already browned beef. Then layer the pork and beans, the tomato soup and the cream of mushroom soup. Do not stir. Cover and bake 1 hour at 350° or until potatoes are done.
Mix eggs, oil, sugar and vanilla. Stir in remaining ingredients. Drop by teaspoon, 2 inches apart, on ungreased cookie sheet. Flatten with bottom of glass that has been greased and dipped in sugar. Bake 8 to 10 minutes in 400° oven. Makes about 3 dozen.
Brown ground beef or turkey in a large skillet over medium-high heat. Drain fat. Add tomato sauce, tomatoes, spaghetti sauce mix and Italian seasoning. Bring to a boil. Stir in pasta and mushrooms. Cover and simmer 30 minutes or until pasta is tender, stirring occasionally. Sprinkle cheese over top. Cover and cook 2 to 3 minutes or until cheese is melted.
Beat first 4 ingredients together and set aside. Mix flour, salt, soda and cinnamon together and add to first mixture. Add zucchini and nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool 15 minutes, then turn out on rack to finish cooling.
In a large bowl, mix water, yeast and sugar. Let stand 5 minutes. Stir in 3 cups flour (if using cinnamon, sift into flour). Stir in cocoa, butter, egg and salt. Beat until dough is very "stretchy" about 10 minutes. Stir in chocolate chips and raisins, if used. Sprinkle rest of flour on board and knead dough 5 or 6 times. Barely incorporate flour and make a smooth round, about 1 minute. Place dough in greased 10 x 15-inch pan. Cover with plastic wrap and let rise until puffy, about 1 hour. Bake 1 hour, uncovered, at 350°. Sprinkle with powdered sugar when warm. A good way to satisfy that chocolate craving without too many calories! Per ounce: 88 calories, 2.1 g. protein, 14 g. carbohydrate, 2.8 g. fat, 9.3 mg. cholesterol, 55 mg. sodium.
In large saucepan bring to boil the zucchini and water. Boil 6 minutes; add sugar, pineapple and lemon juice. Bring back to a boil and boil 6 minutes; add jello. Bring to boil. Boil 6 minutes, pour into sterile jars and seal. For firm jam, keep in refrigerator.
Empty contents into large bowl and mix until well blended. (If you like dates, coconut, banana chips or dried pineapple, add to the original mix.) Pack into a quart-sized Ziploc bag. Travels well.
In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts; pour into pie shell. Bake at 350° for 55 to 60 minutes or until set. Yields 6 to 8 servings.
In mixing bowl, combine cornmeal, salt and sugar. Add boiling water; mix well, then add milk. Heat oil in heavy large skillet over moderate heat. Drop batter by heaping tablespoonfuls to form cakes about 3-inches in diameter. Cook, uncovered, for 3 to 4 minutes on each side or until crisp and golden brown. Repeat for remaining cakes.