HumbleIntelligence/food-ner-1-Million huggingface dataset:
Core, quarter and steam apples for 10 minutes. Place cooked apples and their juice in food processor and process to a sauce. Add honey, lemon juice, wheat bran and powdered milk to applesauce and process to mix well. Add oatmeal to apple mixture and process to just fold in, being careful not to overprocess and lose texture. Whip egg whites until stiff but not dry and fold apple mixture into whipped egg whites. Spray a 9 x 13-inch baking pan with nonstick spray and pour batter into pan. Bake at 350° for 30 to 40 minutes to brown. Cool cake, cut into 24 pieces and top with Orange Cream.
Mix all three cheeses together with mixer. Add mayonnaise, garlic salt, onion and walnuts to cheese mixture. Shape into a ball and wrap with plastic wrap. Refrigerate 24 hours before serving. When ready to serve, sprinkle with paprika.
Add oats to buttermilk and baking soda. Let stand 5 minutes. Mix together flour, baking powder, salt and sugar. Add eggs and oil to oat mixture. Make as regular pancakes. Yield 14 to 16 pancakes.
Mix well and put in a large container for freezer or in several small containers. Freeze overnight. Will keep for weeks.
Blend sugar and cocoa. Mix beaten eggs, butter, milk and vanilla. Add to sugar mixture. Add remaining ingredients. Pour in pie shell (unbaked). Bake at 350° for 40 minutes. Serves 6 to 8 people.
Insert tip of knife into meat at even intervals and push garlic halves into meat as you remove knife.
Cook broccoli according to package directions; drain. Combine next five ingredients in bowl and mix well. Stir in cooked broccoli and tabasco sauce. Pour into greased 9x13-inch baking pan. Bake at 400° for 25-30 minutes or until brown. Yields 24 small squares.
Drain and squeeze liquid from artichoke hearts and chop them up. Add other ingredients and mix well. Spoon over bread. Place under broiler about 2 minutes or until brown.
Cook potatoes and drain. Add all ingredients and mix well. Adjust mayonnaise	to consistency you want. Place on platter and garnish with paprika. For a festive look, place salad on lettuce or surround with deviled eggs.
Place gelatin in small saucepan. Pour 1/2 cup water on top and let soak for 5 minutes. Heat over low heat, stirring, until dissolved. Stir in remaining water. Add condensed milk, half and half, vanilla and peaches to gelatin mixture. Refrigerate for at least 3 hours.
Dissolve Jell-O in hot water; add sugar. Chill until partly set. Have cream cheese at room temperature. Stir in whole milk. Combine cheese and Cool Whip with Jell-O and beat with beaters. Fold in nuts and pineapple. Chill and serve.
To soften cream cheese, microwave 20 to 30 seconds in small microwave bowl (try Medium heat). Add sour cream and taco seasoning. Beat until smooth and creamy. Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips or assorted raw vegetables. Makes 3 cups.
Add cold water to the raisins and boil 10 minutes. Add the shortening and let cool. Sift together the sugar, spices, flour and salt. Add nuts and the cooled mixture. Add the beaten egg and blend well. Bake for 35 minutes at 350° in two 10 x 15-inch pans.
Mix first 7 ingredients with mixer and add margarine (melted), salt and cornstarch. Cook slowly 1 hour and add 3/4 cup sugar. Simmer for 2 hours. Recipe makes about 1 gallon.
Blend all together in a Dutch oven pan. Simmer for 30 minutes. Stir occasionally.
Mix all ingredients together. Pat into loaf pan. Top with can of tomato sauce. Bake 1 hour at 350°. Serves 6.
Mix last 3 ingredients together; pour over chicken. Bake at 350° for 1 hour.
Put all ingredients into blender for 30 seconds at low speed. Pour into ungreased 10-inch pie tin. Bake at 350° for 50 minutes. Cool, serve with Cool Whip. Also good plain.
Saute onions and celery in butter until brown. Add poultry seasoning. Place pork chops in baking dish. Add onions and celery. Top with bread crumbs. Add mushroom soup. Bake at 350° until tender.
This is hot relish. Combine all ingredients and bring to a boil; cook until slightly thickened, about 45 minutes, stirring on medium heat. Pack into jars. Process in hot water bath for about 10 to 15 minutes, counting when water in canner returns to boiling. Remove jar and complete seals.
Mix together sugar, eggs, pumpkin and salad oil. Sift dry ingredients and mix into pumpkin mixture. Pour into a greased 9 x 13-inch pan. Bake at 325° for 20 to 30 minutes.
Put all ingredients into blender. Cover and blend at high speed for 1 minute, stopping to stir once. Bake on greased griddle using 1/4 cup batter per pancake. Makes 20 (4-inch) pancakes.
Cook spaghetti according to directions on package. Drain and rinse. Put spaghetti in a large bowl with a tight fitting lid; add remaining ingredients and stir occasionally. Let stand overnight, stir and serve.
Peel and cube potatoes and carrots; peel and chop onion and slice celery. Put in water and boil about 30 minutes. Add soup and meat; simmer together about 15 minutes.
In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12-inch round serving platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread on top of bean mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with nacho chips.
Put lemons in boiling water. Let stand about 10 minutes; squeeze and strain juice. Use water lemons were in as part of 4 quarts; dissolve sugar in hot water, also Jell-O and mix well. Add cranberry juice and pineapple juice. Just before serving, add ginger ale. Serves approximately 100.
Fry bacon until crisp. Cook broccoli according to package directions. Add bouillon cubes and whole garlic to broccoli. When broccoli is done, add bacon to it with about 3 tablespoons of bacon grease. Simmer for about 10 minutes. Meanwhile, cook pasta in boiling water. When done, drain, reserving about 2 cups of the water. Put pasta back in pan and add broccoli mixture and 2 cups of reserved water. Heat through. Serve with lots of grated cheese.
Cream butter and lard. Add sugar and cream together thoroughly. Add egg and vanilla. Mix dry ingredients and sift in a little at a time. Roll into small balls and flatten with fork. Bake in 350° oven until slightly brown. Makes 48 cookies.
Cream sugar, eggs, vanilla and margarine. Fold flour in slowly. Roll thin and cut into shapes. Cook at 350° until bottom is light brown.
Cream margarine and sugars. Add eggs and vanilla. Add dry ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 7 dozen.
Sift flour, baking powder, baking soda and salt. Beat egg, margarine and honey in bowl. Stir in flour mixture with milk and buttermilk just until dry ingredients are moistened. Stir in raisins and pecans. Spoon in a greased 9 x 5 x 3-inch loaf pan. Bake in a slow oven at 325° for 1 hour and 10 minutes. Remove bread from pan onto rack. Let stand overnight to slice.
Cook peas and carrots. Drain; set aside. In a saucepan, cook onions and mushrooms in butter until tender. Stir in flour, salt, poultry seasoning and pepper. Add chicken broth and milk at once. Cook and stir until thick and bubbly. Stir in drained peas and carrots and chicken or turkey. Pour mixture into round baking casserole. Top with pastry (or substitute biscuits for pastry). Bake at 450° for 12 to 15 minutes or until pastry biscuits are golden brown. Yields 6 servings.
Combine all ingredients in a jar. Now shake the jar vigorously! Makes 1 1/4 cups dressing.
Combine sugar and cornstarch in a saucepan; stir well. Drain pineapple, reserving 3/4 cup juice. Add reserved juice and next 3 ingredients to cornstarch mixture, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Combine fruit; pour hot glaze over fruit, gently stirring to coat. Cover. Refrigerate until chilled. Garnish with grated orange rind. Serves 8.
Bake chicken breasts at 400° for 30 minutes. Cool. In skillet, brown sausages. Cool. Cut into 1/2-inch slices. Set aside. Saute onion and green pepper in olive oil until tender. Add seasonings. Stir in chicken, sausage, soup, tomatoes and rice. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into a buttered 1 1/2-quart baking dish. Sprinkle with cheese. Broil until cheese melts.
Combine sugar, salt and flour. Add butter, lemon, eggs and milk. Beat slightly. Pour into unbaked pie shells. Bake 15 minutes at 400°, then reduce temperature to 250° and bake another 60 minutes or until done.
Cube bread. Pour melted butter over bread and toss well. In buttered 9 x 13-inch casserole layer 1/2 bread cubes, 1/2 shredded cheese, 1/2 broccoli, all the ham, remaining broccoli, cheese and bread cubes. Beat egg and milk. Add seasoning. Pour mixture over all layers.	Refrigerate overnight or at least 2 hours. Bake until puffy and nicely brown at 350° for 40 minutes to 1 hour.
Cream butter; gradually add sugar and vanilla. Sift flour, cornstarch and salt. Add to butter mixture. Fold in nuts and melted chocolate. Shape into 120 balls using 1 teaspoon dough. Place on ungreased cookie sheet. Bake at 250° for 40 minutes. Place on paper towel after baking.
Mix beans, soup, milk, salt and pepper. Top with fried onions. Make at 375° until browned on top.
Boil until done, squash, bacon and onion. Drain and place in pot with butter and cream cheese. Heat until melted and all mixed together. Pour into a baking dish and cover with bread crumbs. Heat 5 to 10 minutes. Ready to eat.
Combine water, sugar and cherries and boil gently for 5 minutes. Remove from heat and stir in jello until dissolved. Add pineapple (don't drain), nuts, and coke. Place into mold and chill.
Mash potatoes with sufficient milk or cream to make smooth and moist. Season with salt and pepper. Place in a well-greased casserole or baking dish and pour in thick maple syrup which has been boiled with butter. Bake in a moderate 350° oven until top begins to caramelize, 20 to 30 minutes.
Combine buttermilk, sugar, oleo, baking soda and syrup in a large kettle. Cook to a soft ball stage, 235° to 240° on thermometer. Cool slightly. Add pecans and vanilla. Beat until thick enough to pour in buttered dish.
Peel potatoes. Cut up all vegetables. Put into casserole dish. Mix tomato paste with 1/4 cup water. Pour over vegetables. Pour 1/2 cup oil over mixture. Stir. Bake at 350°, uncovered, for 2 hours. Stir frequently.
Preheat oven to 350°. In small bowl, combine catsup, sugar and mustard; set aside. In large bowl, combine remaining ingredients and 1/3 cup sauce; mix well.
Line an 8-inch square baking pan with plastic wrap. In a 3-quart microwavable bowl, combine corn syrup and milk; stir until well blended. Microwave on High (100%) for 3 minutes. Stir in chocolate chips until melted. Stir in powdered sugar, vanilla and walnuts. With wooden spoon, beat until thick and glossy. Spread in prepared pan. Refrigerate 2 hours or until firm.
Heat oven to 325°. In a medium bowl, mix sugars and flour. Fold in melted butter. Beat eggs and fold into the first mixture. Next, add to mix, milk and vanilla. Stir in pecans and pour into unbaked pie shell (9-inch deep) and cook for 45 minutes. Makes 1 pie.
Combine cream cheese, Blue cheese, yogurt, onion and pepper; reserve. Rub each side of steaks with garlic. Grill to taste, seasoning with 1/4 teaspoon salt each side. During last 5 minutes of grilling, top each steak with reserved cheese mixture. Garnish with parsley.
Boil the first eight ingredients 5 minutes (no more) Then add baking powder, baking soda, nuts and cherries. Add enough flour (4 to 5 cups) to make a thick batter. Bake at 350° for 1 hour.
In medium pan place first 3 ingredients. Bring to a boil and boil 1 minute. Remove from heat and cool. Stir in remaining ingredients. Serve over pancakes or waffles. Makes about 1 pint syrup.
Super-absorbent material, sold under the name "Water Grabber" is available from garden supply stores and can be found in the garden department of some variety stores.
Pour filling into 13 x 9 x 2-inch pan. Crumble cake mix over the top. Drizzle melted butter on top. Bake for 1 hour at 350°.
In large skillet heat oil. Saute onion, green pepper and garlic until tender, but not brown. Blend in remaining ingredients except pasta. Bring to a boil, then reduce heat and simmer, stirring occasionally for 15 minutes. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. Makes 6 servings.
Soften gelatin in 1/4 cup cool water and save. Melt cheese and soup in saucepan. Pour into mixing bowl. Add gelatin and beat until smooth. Add remaining ingredients and pour into lightly greased 6-cup mold. Serve with crackers. For 12 to 15 with cocktails.
There's green beans in there and surprises. Those are games. There's carrots. I know there are carrots in there because it's Bugs Bunny food. I eat carrots, too. There are mashed potatoes in there and ravioli and fruit. You split 2 in half, and if there's more together, you have to split them in half. Then you put one in the box, and you put another in a box. Then you put the last one in the box, and it's done. You have to look at the commissary or the store to see if it's done. You buy it. You bring it home for your dinner, and then you eat it.
Tear a piece of aluminum foil for each pork chop. Place 1 chop on each piece of foil. Season and add onion slices to each chop. Fold up foil loosely on each chop. Stack in crock-pot. Pour in 1/2 cup water. Add chunked and seasoned potatoes. Cover. Cook on low for 8 hours.
Cream butter and sugar; add eggs, then mashed bananas and remaining ingredients with flour being added last. Bake at 350° about 1 hour and 15 minutes.
Cook bacon and remove from skillet. Saute onion in bacon drippings until transparent. Drain off drippings. Add bacon, spinach and beans and simmer over low heat for 10 minutes. Serve immediately with hot flour tortillas. Makes 4 to 6 (1/2 cup) servings.
Mix flour and sugar. Beat eggs with fork; add to flour and sugar. Add remaining ingredients, one at a time, mixing good. Put in unbaked pie crust and bake at 325° until golden brown and thick.
*Can use 1/2 apricot and 1/2 orange jello.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle turkey, then mushrooms, onion, cheese and salt in pie plate. Put remaining ingredients in blender or food processor; process 15 seconds until smooth (or beat in a bowl 1 minute with electric mixer). Pour evenly over turkey and cheese. Bake 30 to 35 minutes until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting. Refrigerate any leftover pie. Serves 8.
Heat oil and saute green onions and mushroom; stir in chilis and salsa. Cook and stir on medium heat for 5 minutes. Place chicken in 1 1/2 quart casserole. Cover with all but 1/2 c. of sauce. Bake 20 minutes at 350°.
Place shortening in medium sized mixing bowl. Add boiling water and milk and break up shortening with fork. Tilt bowl and with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted. Sift flour and salt together onto shortening mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and cleans the bowl. Pick up and work into a flat, round ball. The dough is now ready to roll, either between waxed paper or on pastry cloth or lightly floured board. Makes enough pastry for a 9-inch (2-crust) pie.
Judge for yourself on the amount of ingredients. Mix the flour, water and eggs. Salt and pepper the chicken while stewing it. Knead the dough until it is stiff, then roll out the dough on a floured surface. Roll it until it is very thin. Then cut into small squares and put in pot of chicken by layers. Cook each layer about 2 minutes apart to avoid sticking and gumminess.
Thaw potatoes, combine with butter, salt and pepper. Add onion, soup, sour cream and cheese. Turn into 2-quart casserole.
Take crust off bread and cut into cubes. Grease 7 1/2 x 12-inch casserole and mix bread and cheese. Beat eggs and milk; stir in seasonings. Then pour over bread and cheese. Refrigerate overnight. Bake, uncovered, at 350° for 50 minutes. This will puff up but fall outside of oven.
Prepare pudding mix as directed on package. (You may use whole eggs rather than just the yolks.) Mix in lemon juice and cool. Fold in whipped cream. Add to cream mixture. Add fruit cocktail and marshmallows, stirring gently until blended. Refrigerate overnight.
Cream all ingredients together. Be sure they are mixed well. Form into a ball and roll in chipped beef, parsley or pecans.
Simmer onion, zucchini, tomato sauce and hot pepper sauce for 15 to 20 minutes. Put in blender container with cream cheese; blend until very smooth. Stir in chopped dill pickle. Chill until ready to serve.
Mix together and melt over low heat on stove. Store in refrigerator. Keeps for long time. Add 2 tablespoons per cup; jigger of rum and fill large cups with hot water (mug size cup).
Combine. Pour everything in blender. Put in buttered pie plate. Bake at 400° for 25 to 30 minutes.
Mix in order given and bake in an 8 x 8-inch baking pan at 275° (a slow oven) about 1/2 hour.
Put beets and juice in a pan. Add vinegar, sugar, salt and cloves. Heat until sugar dissolves. Cool. Cook and shell eggs. Put in jar or bowl; pour beets over eggs. Add water to bring juice over eggs. Marinate 2 to 3 days, stirring several times.
Heat oil in a 3-quart saucepan or skillet with high sides. Add diced tomatoes. Cook, covered, over medium heat for about 15 minutes or until tomatoes are soft. Add parsley flakes or basil, garlic powder, sugar and tomato paste. If sauce is not liquid enough, add tomato puree to reach the desired consistency. Just before serving, stir in salt. Garnish pasta with fresh grated Parmesan cheese.
Put ice cream in blender; add milk and blend well. Pour into your favorite glass. Sit back and enjoy.
Let cheese and margarine soften overnight at room temperature. Mix together until blended. Gradually blend in flour, salt and cayenne pepper to form a soft dough. Fill cookie press with dough. Using the star design, form 2-inch straws on an ungreased cookie sheet. Bake at 350° for 12 minutes. Remove from oven; sprinkle with paprika. Cool on paper towels. Makes 6 to 7 dozen.
Mix eggs, sugar, vanilla and salt with mixer. Pour into freezer can, then add milk to fill line. Freeze in ice cream freezer.
Mix sugar, milk and Karo until well blended. Cook to soft ball stage, stirring constantly with wooden spoon. Remove from heat. Beat by hand or with electric mixer until mixture cools. Add fruits and nuts. Pour into pan lightly greased with butter. Cut into squares when candy begins to get firm. Store in refrigerator.
Combine first 4 ingredients. Sprinkle over salmon and place in a reclosable bag. Place in a shallow glass container. Combine rest of ingredients. Pour over salmon and place in refrigerator at least 1 hour. Remove from bag and place on tinfoil. Cover with thinly sliced lemon and onions and wrap in foil, skin side down. Grill over medium heat 15 to 20 minutes until fish flakes. Enjoy.
Blend sugar and Crisco. Add buttermilk, eggs, baking powder, soda, salt, vanilla and flour until stiff. Roll out; cut into cookies. Bake at 350° for 10 to 12 minutes. Use your favorite icing recipe and favorite sprinkles. I always let my girls and now grandchildren put their icing on and sprinkles (making memories).
Mix first 3 ingredients then add 3 tablespoons cold water and mix again. Shape into ball. Divide. Dampen counter or board. Place each ball between 2 sheets of wax paper and roll to fit pan. Bake at 425° for 10 minutes.
Fill bottom crust heaping with blackberries. Sprinkle with flour, salt and sugar. Dot with small pieces of butter. Cover with top crust or strips of pastry across top. Bake about 45 minutes at 350°.
Grease casserole with butter. Line bottom with dry beef. Place chicken slices on top. Mix soup and sour cream together; add fresh mushrooms. Spread on top of chicken. Cover dish with foil; place in refrigerator overnight to saute. Before baking, let casserole set at room temperature for 1/2 hour. Bake, covered, at 250° to 275° for 3 hours. Check while baking. Uncover last 30 to 45 minutes to brown. Good served with rice or buttered noodles.
Brown chicken. Drain off all excess oil. Mix ingredients well and pour over chicken pieces. Cover and simmer until chicken is done. Serve over rice or egg noodles. Is also good over cornbread.
Put all ingredients into a casserole with a tight cover. Bake for 5 hours at 250°, stirring occasionally, or put all ingredients into your crock-pot on low for 8 to 10 hours.
Place chicken in large baking dish. Sprinkle with rice. Mix soups and water. Pour over chicken. Cover and bake at 375° for 1 hour.
To the cracker crumbs, add the walnuts. Beat egg whites with salt; when stiff, gradually beat in sugar. Add lemon extract and vanilla. Fold in crumbs and nuts. Bake in buttered 9-inch pie pan at 350° for 30 minutes. Cool. Serve in wedges topped with raspberries (frozen) and juice and whipped cream.
Mix altogether. Refrigerate for a bit for better taste. (This recipe makes a lot, so you may prefer to use 1 small package of cream cheese. I do.)
Pound steak and cut in strips. Sprinkle with paprika. Brown in butter. Add garlic and bouillon cubes; cover and simmer for 30 minutes. Stir in onions and green peppers. Cook 5 minutes more. Blend cornstarch, soy sauce and water. Stir into meat mixture. Cook, stirring, until clear. Add tomatoes. Heat until warm. Serve over rice.
Cook noodles in salted, boiling water. Rinse in cold water; drain. Mix other ingredients in a bowl (keeping out enough cheese to sprinkle on top). Bake 40 minutes at 350°.
In a mixing bowl, stir together 1 tablespoon each of soy sauce, sesame oil and cornstarch. Add chicken and let stand 10 minutes. Break linguine in half and cook according to package directions.
Place above ingredients in quart size freezer bag. Place ice in 4 tablespoons of table salt in gallon size freezer bag. Place smaller bag inside larger bag and shake for 5 minutes.
Rub butter and sugar together and add yolks of eggs. Add part of the flour and spices. Fold in whites of eggs, well beaten, then remainder of flour and wine and brandy. Mix all thoroughly. Cover bottom and sides of 4-quart milk pan with buttered white paper. Put in a layer of mixture, then a layer of fruit which has been dredged with flour, until pan is filled up to 3/4 inch. Bake 3 1/2 to 4 hours in slow oven.
To the corn, add flour and sugar. Mix well. Beat eggs well and add milk. Stir the 2 mixtures together. Add butter, which has been melted in a baking pan. Bake until golden brown (about 45 minutes at 350°).
Combine all ingredients, except potato chips. Place in 9 x 13-inch casserole dish. Top with potato chips. Bake at 350° for about 45 minutes. Serves 10.
Mix all ingredients together. Pour into two 9-inch pie shells. Bake 30 to 40 minutes in 375° oven.
Mix cocoa, sugar, flour and salt together thoroughly. Add Carnation milk; stir until it starts to thicken some, then add egg yolks. Blend all together. Stir constantly until thickens as you like (in double boiler). Take off heat; add vanilla and margarine. Mix well. Pour into two 9-inch baked pie shells. Add meringue. Cook at 300° until topping browns.
Mix together everything except cake mix, margarine and nuts. Pour in ungreased 9 x 13-inch cake pan. Sprinkle dry cake mix over pumpkin mixture. Pour on the melted butter. Sprinkle with chopped nuts. Bake at 350° for 1 hour.
Mix better and sugar; add beaten egg. Mix together the baking soda, flour and spices and add to above creamed mixture. Stir in diced apples, nuts, raisins and vanilla. Pour into greased 8x8x2 inch pan. Bake in 350° oven for 40 to 45 minutes. Serve with whipped topping, warm or cold, or your favorite ice cream. It can be frozen.
Cream butter and sugar together, add yolks of eggs. Mix well. Put soda in milk and add to other ingredients. Sift flour and spices together. Add to butter mixture. Fold in beaten egg whites and add jam, nuts and raisins last. Bake in 3 (9-inch) pans at 375° until toothpick comes out clean.