HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Wash, core, peel and slice apples into buttered 8 x 8-inch pan. Sprinkle with lemon juice. With pastry blender, mix brown sugar, flour, salt, nutmeg, cinnamon, butter and oats until crumbly. Sprinkle or spread crumbs over apples. Bake for 30 minutes and serve.
Put fish, patted dry, in single layer in baking dish. Cover with broth and lemon juice. Salt lightly . Bake, covered, 10 to 15 minutes, until opaque. Transfer to platter. If liquid is less than 1 cup, add broth. Melt butter over medium heat in skillet. Stir in flour, cook, don't brown. Remove from heat. Gradually stir in liquid over heat until thick. Blend in sour cream and dill. Spoon over fish. Bake at 400°, uncovered, until sauce is bubbly, 10 to 12 minutes.
In a microwave or double boiler, heat chocolate, 1/4 cup water, and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small, heavy saucepan, whisk egg yolks, sugar, and remaining water. Cook and stir over low heat until mixture reaches 160 (about 1 - 2 minutes). Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 - 10 minutes, Fold in whipped cream. Spoon into dessert dishes. Refrigerate for at least 4 hours.
Put potato in the microwave and cook. Meanwhile, stir-fry onion and mushrooms in a nonstick skillet. When potato is done and cooled, cut off top. Dig out the middle. Take onion, mushrooms and potato middle and mix together in a bowl. Stuff mixture back into the potato and heat again in microwave. Top with sour cream.
Combine cream cheese, chipped beef, onion, m.s.g. and Worcestershire sauce in bowl; mix well. Shape into 2 balls on waxed paper. Chill for 3 hours or longer. Roll in pecans. Place on serving plates. Yield: 80 servings.
Cook sauerkraut with fresh pig hock approxiately one hour. Take raw potato and add to sauerkraut. Cook until thickened. Add applesauce; heat until warm. Serve with roast pork and mashed potatoes.
Pour milk into a small stainless steel bowl. Set in freezer until ice crystals start to form. Use mixer and thicken by beating in dry milk. Continue on high until soft peaks form. Pour in honey and continue to beat until stiff peaks form. Whip up just before serving. Contains 12 calories and 0.1 g fat per 2 tablespoons.
Spread peanut butter all over tortillas. Sprinkle chocolate chips on. Roll it. Cut it. Stick in the toothpick.
Chop peppers into cubes and combine with onion. Pour olive oil and mustard over vegetables, stirring well. Spread vegetables in a large, greased baking dish. Bake vegetables at 400° for approximately 20 minutes or until tender.
Basically combine all ingredients until well mixed. (An electric mixer is very useful.) Form into either a loaf pan or other pan. Bake at 350°F for about an hour.
Mix sugar, oil and eggs. Then add sifted dry ingredients, alternately with buttermilk. Add flavoring. Add vinegar and soda. Mix until well blended. Bake in 3 greased layer pans and lightly floured. Bake at 350° for 20 to 30 minutes.
Mix cake mix with oil; add eggs, one at a time. Add jello and lemon extract and beat well. Bake at 350° for approximately 30 minutes.
In a leak-proof container, mix milk and flour; shake until well mixed. Pour mixture into a medium saucepan and cook slowly over low heat. Continually stir mixture. Cook until mixture is thick. There should be no lumps. Let cool completely.
This cake is a recipe passed down to my mother from my great aunt who lived to be 101 years old. She used it many times before me, and I use it very often now. I will pass it on to my niece.
Pierce pie shell thoroughly with fork. Bake in 375° oven for 10 minutes, then remove from oven. In large bowl, toss tuna, cheese and onion; spoon this into pie shell. Stir remaining ingredients together. Slowly pour over tuna mixture. Bake 50 minutes in 350° oven or until knife inserted in center comes out clean.
Prepare muffin mix according to directions and add extra ingredients. Bake about 5 to 10 minutes longer than box recommends.
Cook slow for several hours, then add shredded meat and reheat. (I make one-half of all amounts.)
Fry hamburger and onions; drain. Put everything else in and cook for 1 hour. Enjoy.
Crush Oreo cookies. Put chocolate pudding in pan. Mix in crushed Oreos. Refrigerate for 2 hours. Decorate with whip cream.
In large deep saucepan, cook egg noodles to desired doneness as directed on package. Combine margarine and milk with noodles. Heat until margarine melts, stirring gently, until heated through. Remove from heat. Toss with Parmesan cheese.
Mix flour, sugar, salt, soda and cocoa. Add water, oil, egg, vinegar and vanilla. Bake on a cookie sheet at 325° for 30 minutes. Frost with whipped cream icing.
Preheat oven to 375°. Follow directions on package for preparing string beans. Heat soup (just as is, not diluted). Pour string beans into casserole dish and add soup. Top with onion rings. Bake at 375° for about 30 minutes. Canned French string beans may be substituted for frozen ones.
Combine beans, gingersnap crumbs, catsup, molasses and salt; turn into 1-quart casserole. Cut luncheon meat into six slices; place on top of beans. Bake, covered, in moderate oven (350°) for 30 minutes. Makes 4 to 6 servings.
Cook cornbread and slice open-faced on dinner plate. Tear lettuce and spread over cornbread. Slice radishes over lettuce. Next, dice onions over radishes. Top with generous amount of crumbled bacon. Finally, pour thin milk gravy over mixture. Salt and pepper to taste. Eat, enjoy and chase with Pepto-Bismol.
Cook squash, onion and carrots in salt water for 5 minutes. Heat sour cream, chicken soup and butter. Make Stove Top dressing. Fill bottom of casserole with dressing (save 1/2 of dressing for top of casserole). Drain squash; mix with soup mixture and put over layer of filling in casserole. Garnish top with rest of dressing. Bake for 30 minutes at 350°.
Mix all ingredients and drop onto greased cookie sheet by tablespoon. Leave at least 2 inches apart. Bake at 350° for 8 to 10 minutes. Makes good lunch cookies. Fill with favorite icing.
Mix all ingredients. Shape into balls and roll in powdered sugar. Bake at 350° for 10 minutes.
Combine dry ingredients with eggs, milk, oil and vanilla. Beat 2 minutes. Hand stir in boiling water. Batter will be thin. Bake at 350°. Bake 30 to 35 minutes for round layers and 35 to 40 minutes for 13 x 9-inch pan.
Mix sugar, salt, and cornstarch. Then combine with scalded milk. Add chocolate. Cook slowly over low heat in a heavy pan or double boiler, stirring constantly, for 15 to 20 minutes. Beat egg yolks. Stir small amount of hot mixture into the yolks. Then return the yolk-chocolate mixture to the pan (this prevents the eggs from cooking). Cook for 5 more minutes. Add butter and vanilla and let cool to room temperature. (To prevent a crust from forming on the custard, cover with clear plastic wrap or wax paper). Use reserved egg whites for meringue. Bake at 325° for 15 to 20 minutes.
Cream the sugar and butter. Add 2 eggs at a time. Add flour. Mix until velvety. Pour into pan and cook at 350° until brown, about 50 to 60 minutes.
Beat egg whites and vanilla until foamy. Gradually add sugar while beating. Continue to beat until stiff and glossy. Fold in corn flakes, nuts and coconut. Drop by level tablespoonfuls into a well-greased baking sheet. Bake in a moderate oven at 350° for 12 minutes. Remove from baking sheet and cool on wire rack.
Mix together and pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Cook until forms a hard string in cold water. Add flavoring and color (if desired). Pour onto greased cookie sheet.
Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir in flour, baking powder, spices and salt. Spread on 15 x 10 x 1-inch jelly roll pan. Top with nuts. Bake 15 minutes at 375°. Don't overbake!
Melt margarine; stir in nuts and flour. Press into 8 1/2 x 11-inch baking pan. Bake at 350° for 15 minutes. Cool crust.
Put all ingredients (except spinach) in a large Dutch oven. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Serve and garnish with spinach.
Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pastry shell. Sprinkle with nutmeg. Bake in a moderate oven (350°) for 35 to 40 minutes or until knife inserted halfway between center and edge comes out clean. Cool on rack, then chill.
Melt butter in large pan over medium heat. Stir in flour until smooth and bubbly (1 minute). Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a full boil (5 to 7 minutes). Boil 1 minute. Add all remaining ingredients except sour cream. Continue cooking, stirring occasionally, until vegetables are crispy tender (4 to 6 minutes). Stir in sour cream.
Brown pork in hot fat. Add water, cover and simmer for 1 hour. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce; cook, stirring until slightly thickened. Pour sauce over hot pork; let stand 10 minutes. Add green peppers, onion, carrots and pineapple chunks. Cook 5 minutes. Serves 6.
Mix dry ingredients; add wet ingredients, including melted shortening or oil. Chill in refrigerator. Form in 1-inch balls, roll in sugar and place on cookie sheet. Bake 8 to 10 minutes at 375°.
Heat oven to 350°. Mix flour, cocoa and soda. Set aside. Beat butter and peanut butter until creamy, then add 1/3 cup sugar and brown sugar. Beat until fluffy. Mix in egg, milk and vanilla. Beat until smooth. On low speed, put in flour mixture just until blended. Shape into heaping teaspoonful balls. Roll balls in 1/4 cup sugar to coat them. Place on ungreased cookie sheet and bake 10 to 12 minutes until firm. Remove from oven. Immediately press Kiss on top of cookie, pressing firmly. Let cool.
Mix the eggs, cold water and sugar in a large bowl. Mix in small bowl the oleo, boiling water and Crisco. Let oleo melt and mixture cool. Dissolve 2 packages or cakes of yeast in 1/2 cup lukewarm water. Mix all other ingredients together in largest bowl. Add 7 cups self-rising flour. Mix well, cover and let stand. Cook at 450° for 7 to 10 minutes. Store remainder in refrigerator in airtight container. Will keep several days.
In a crock-pot, add thawed chicken breast, can of soup, salt and pepper. In microwave or stove top, melt chicken bouillon in 1/3 cup water. Add to crock-pot. Cook on low 5 to 6 hours or high 3 to 4 hours. Cook noodles on stove top. Pour chicken and sauce over noodles.
Mix all dry ingredients. Add onions and milk. Drop by spoonfuls into hot shortening, about 3 inches deep. Cook until golden brown.
Trim the crusts off slices of bread. Cut each slice of bread into two triangles. Spread peanut butter on each triangle. Decorate with raisins for eyes, an M&M for a nose and pretzels for antlers.
Combine sugar, butter, milk and cocoa in a large kettle. Bring to a boil, stirring constantly, to dissolve sugar. Add vanilla; let boil for 1 minute. Remove from heat; stir in peanut butter and oats. You may spoon out onto wax paper or pour onto cookie sheet and cut into squares. Be sure mixture comes to a full rolling boil for 1 minute.
Cut with Christmas cookie cutters and bake at 350°. (Do not overbake.) Frost with powdered sugar frosting.
Roll out half the pastry and use to line 15 1/2 x 10 x 1/2-inch jelly roll pan. Sprinkle lemon juice on apples. Place half the apples in bottom of pastry lined pan, spreading evenly. Combine remaining ingredients, except apples. Sprinkle half the mixture over apples in pan. Spread remaining apples on top. Sprinkle with remaining sugar-spice mixture. Top with remaining pastry, rolled out, seal and crimp edges. Brush with milk. Sprinkle with a little sugar and cut vents or prick with fork. Bake in hot oven (400°) for 50 minutes. When cool, drizzle with 1 cup confectioners sugar mixed with 2 tablespoons milk. Cut in squares to serve.
Combine all ingredients and mix well. Add chicken, fish or beef to a large Ziploc bag and set into pan to fit. Add marinade. Press out most of air and zip up bag. Coat food. Let sit in fridge 2 to 24 hours, turning bag to coat food every so often.
Boil sugar and cream for 3 minutes. Add peanut butter. Pour over saltines. Cool. Cut into squares.
Cook macaroni for 20 minutes. Drain and rinse in cold water. Add all ingredients together and allow to marinate in dressing for 2 hours in refrigerator. Drain off dressing before serving. Salt and pepper to taste.
Mix sugar, salt and water in bowl; cool to lukewarm. Sprinkle 1 package yeast over mixture and allow to dissolve. Add 1 cup flour; mix and add remaining flour. Turn dough on floured surface and knead thoroughly. Divide into 10 small pieces. Roll into a ball. With roller, roll each ball into a 5-inch circle and place on greased baking sheet. Bake at 500° for 5 to 7 minutes until puff is golden brown. Remove and rub with butter.
Cream sugar and shortening real well. Add eggs one at a time. Stir in flour with wooden spoon. Do not use electric mixer! Add flavoring of your choice. Bake at 300° to 350° for 1 hour and 20 minutes.
Cook rigatoni in 4 qts. boiling water until al dente. Set aside. Using a large frying pan, saute garlic and zucchini in olive oil. Add Tomato Basil sauce. Simmer on low 20-30 mins. Add rigatoni and simmer till hot.
Sift flour, sugar, baking powder, baking soda, salt and spices together. In separate bowl, beat eggs until foamy, then add pumpkin, vegetable oil and whole bran cereal. Add sifted ingredients to cereal mixture, stirring only until combined. Fold in chocolate chips and nuts. Spread into greased and floured Bundt cake pan and bake for 70 minutes at 350°.
Mix yogurt and honey. Put 1 slice pineapple in each dish. Put 1 teaspoon of yogurt mixture in the middle. Serve.
Mix first 4 ingredients with hands. Pat into shallow pan. Melt and pour chocolate over mixture. Score while warm. Refrigerate at least 2 hours to set. Set out for a while before eating.
Mix all together. Bake at 400° for about 30 minutes or until done. Cook in 10-inch iron skillet.
Mix syrup, sugar, flour, butter and eggs together. Add pecans last. Bake at 300° for about 45 minutes.
In a shallow 1-quart microwave-safe casserole or 8-inch round glass dish, combine brown sugar, butter and water. Microwave on High for 1 minute, uncovered. Stir to melt butter. Stir in nuts.
Combine cheese, flour, salt and pepper and batter potatoes. Slightly overlap slices in single layer in Pyrex dish or biscuit pan. Drizzle with margarine. Bake, uncovered, at 400° for 40 minutes or until tender.
Mix and stir in order given: flour, soda, baking powder, salt, shortening, peanut butter and Sweet 'N Low. Add beaten egg. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
Preheat oven to 400°. Combine sour cream and soup in a 9 x 9 inch pan. Add hash browns, ham and cheese. Cover and bake for 50 minutes, stirring once at 25 minutes. Remove from oven when hot and bubbly. Sprinkle with crushed croutons, let stand 10 minutes before serving.
Combine all ingredients except coconut in mixing bowl or blender. Blend on low speed for 3 minutes. Pour into a greased 9-inch deep pie pan. Let stand 5 minutes. Sprinkle coconut over top. Do not stir. Bake at 350° for 40 minutes. Serve warm or cool.
Unroll crescent dough into 2 long rectangles. Place together, overlapping edges, to form 13 x 9-inch rectangle. Firmly press perforations and edges to seal them. Spread with margarine. Combine brown sugar, nuts and cinnamon. Sprinkle evenly over margarine. Starting at shorter side, roll up sealing long edge. Cut into 8 slices. Place on ungreased cookie sheet. Flatten out each one with hand to a 4-inch circle. Sprinkle each with about 1/2 teaspoon granulated sugar. Bake at 400° for 10 to 12 minutes or just until golden brown. Immediately remove from cookie sheet and place on wire racks to cool. Makes 8 rolls.
Mix sugar, water and syrup. Bring to rolling boil and add peanuts. Cook slowly until peanuts are done, about 25 to 30 minutes. When nuts start popping, remove from heat and add soda. Mix well and pour on buttered pan or cookie sheet. When cool, break in pieces. Store in airtight container.
Select hard green pears. Wash, peel and core. Slice thin and place in large pan. Add sugar and mix thoroughly with pears. Let stand 8 to 10 hours. Slice lemon thin, removing seeds, and add to pears. Bring to boil quickly over high heat, stirring constantly until sugar is dissolved. Boil rapidly, stirring frequently, until pears are transparent and syrup thickens. The cooking time will depend on the type of pears. Pour at once into hot sterilized jars and seal.
Prepare pastry. Combine the sugar, nutmeg, flour and salt. Add dry ingredients to the beaten eggs; beat smooth. Stir in the rhubarb slices. Pour mixture into prepared pie plate. Dot with the butter. Adjust lattice top. Bake at 400° for 50 minutes.
Cream Cheddar cheese with cream cheese. Add spices and pecans. You may form cheese in a ball or long roll. Sprinkle chili powder on wax paper. Roll cheese in chili powder. Chill until firm and serve with crackers.
Mix together in bottom of 9 x 13-inch pan, brown sugar, nuts, maple syrup and 1/4 cup margarine. Blend and mix until smooth in separate bowl, cream cheese, powdered sugar and 2 tablespoons margarine. Separate biscuit dough into 20 biscuits; press or roll each to a 4-inch circle. Spoon 1 tablespoon cream cheese mixture onto center of each biscuit. Overlap dough over filling, forming finger-shaped rolls. Place rolls seam side down in a row of 10 over syrup mixture in pan. Make 2 rows. Bake at 350° for 20 to 30 minutes. Cool 3 minutes. Turn onto serving plate or waxed paper.
Boil peppers and vinegar 1 minute, then skin off foam. Add sugar; boil 5 minutes more. Let set for 5 minutes, put in jars and seal.
Heat oven to 400°. Spray rectangular baking dish, 13 x 9 x 2 inches, with nonstick cooking spray. Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish. Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork. Bake uncovered 20 to 25 minutes or until egg whites and yolks are not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes or until cheese is melted. Serve with salsa.
Mix first 5 ingredients together. Cool in refrigerator before rolling into small balls. Dip in chocolate.
Put all ingredients in a large pot. Bring to boil and stir well. Cover and simmer 5 minutes. Cool slightly. Put in a jar or covered dish. Refrigerate at least 24 hours.
Roll cookie dough out on a pizza pan or cookie sheet. Bake then let cool. Top with a mixture of cream cheese, sugar and vanilla. Top with strawberry glaze and any kind of fruits. Top with whipped cream and nuts, if desired.
Place the potatoes and onion on a large piece of heavy-duty foil; dot with butter. Combine the cheese, parsley, Worcestershire, salt and pepper. Sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals for 35 to 40 minutes or until potatoes are tender. Serves 4 to 6. Great for cookouts!
Combine shortening, brown sugar and egg (unbeaten). Mix until fluffy. Add molasses and beat well. Add flour, salt, baking soda, ginger, cinnamon and cloves. Mix well. Chill dough thoroughly. Shape into 1-inch balls and roll in granulated sugar. Bake at 350° for 12 to 15 minutes on ungreased baking sheets.
Combine peanut butter and butter; blending well. Gradually add sugar, beating until light and fluffy. Add eggs, beating well. Stir in almond extract. Combine flour, baking powder and salt. Add to creamed mixture; stir well. Spread mixture evenly in a greased 9-inch square pan, bake at 350° for 30 to 35 minutes. Cool completely in pan and cut into 1 1/2-inch squares. Yields 3 dozen.
Place cocoa, sugar and water in 1 1/2-quart casserole. Heat in microwave on High for 30 to 60 seconds or until mixture boils. Stir in milk and salt. Heat in microwave for 6 to 8 minutes or until warmed.
Brown ground beef with onion. Add celery and fry together until meat is browned. Layer all ingredients in a casserole dish, except soup, then pour soup and water over ingredients and bake 1 hour or until vegetables are done in a 350° oven.
Separate egg whites and discard yolks. Let egg whites stand at room temperature while you prepare flour. Sift flour and powdered sugar twice. Mix egg whites, vanilla and cream of tartar. Mix on low for a minute or so, then increase speed of mixer by two until mixing on high. When soft peaks begin to form, beat in the granulated sugar, 1/4 cup at a time. Beat on high until stiff peaks stand when mixer is turned off. Stir in (by hand) the flour mixture (just until mixed, don't overmix).
Brown sausage in Dutch oven or large saucepan over medium heat, stirring frequently. With slotted spoon, remove sausage; set aside.
In 1-quart casserole, combine water, macaroni and salt. Microcook uncovered 7 to 8 minutes, stirring twice. Drain. In same casserole, microcook onion in oleo about 1 1/2 minutes. Blend in flour, salt and pepper. Stir in milk and Worcestershire sauce. Microcook uncovered until thick and bubbly, 2 to 3 minutes, stirring 3 to 4 times. Stir in cheese until it is melted. Stir in macaroni. Microcook 1 to 2 minutes, stirring once or twice.
Cook carrots until tender. Mix onion, bell pepper, tomato soup, oil, sugar, vinegar, Worcestershire sauce and salt and pour over cooled carrots.
Cream together sugar, butter and salt until mixture is fluffy, light and creamy. Add eggs and continue creaming. Sift together dry ingredients and add alternately with applesauce. Stir in raisins and nuts. Pour batter into greased and floured baking pans. Bake at 350° for 35 to 40 minutes. Serves 50.
Mix together all ingredients. Roll into balls. Brown on 3 sides. Put in gravy (sauce) to complete cooking.
Cream butter and sugar until fluffy. Add eggs, one at a time, beat well after each. Sift dry ingredients together. Reserve 3/4 cup of dredged fruits and nuts, toss well. Add flour, a little at a time, to cream mixture, then add lemon extract. When well combined, add flour dredged fruit and nuts. Bake at 275° for 2 to 2 1/2 hours in a greased tube pan which you have lined the bottom of with greased brown paper (paper bag) cut to fit. Test for doneness.
Saute onion in butter. Mix soup, tomatoes, butter, onion and broth together. Place layer of crushed chips in a 9 x 12-inch dish. Top with half of shredded chicken. Pour half of soup mixture on top. Repeat again with chips, chicken and soup. Bake at 350° for 30 minutes. Top with cheese. Bake until cheese is melted.
Cream sugar and butter. Add eggs, syrup, vanilla, applesauce and pecans. Pour into pie crust. Bake at 350° for 60 to 70 minutes. This is very good and not so sweet.
Thaw limeade or lemonade until mushy. Mix with Cool Whip and milk. Pour into pie shell. Put in freezer and take out 20 minutes before serving.
In large pan, heat 4 cups water and salt to boiling; add shrimp and cook over low heat until shrimp turn pink, about 3 minutes; drain. Cover and refrigerate until serving time.
Dice cooked potatoes. Chop celery, onions, eggs and pepper. Mix all ingredients well together. Makes about 3 gallons. Serves 50.
Cube salt pork and fry until crisp, not burned. Remove pork pieces and fry chopped onions until tender, do not let burn. Add to the chopped potatoes in a large kettle. Cover (barely) with water. Cook until potatoes are just tender. Lay fish over the potatoes and cook just until fish flakes. Add the milks, if not enough liquid add some more milk. Add butter, salt and pepper to taste.
Mix cake according to directions. Pour 1/2 of the mixture in a greased and floured 13 x 9-inch pan. Bake 10 minutes at 350°. Melt caramels with milk over low heat to make sauce. Remove cake from the oven after 10 minutes and pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over cake and sauce. Bake an additional 17 to 20 minutes longer or until done.
Preheat oven to 350° (325° for glass pan). Mix dry and wet ingredients separately and then together. Pour into a small (8 x 8-inch or 9 x 9-inch) pan. Bake at 350° (325° for glass pan) for 30 to 35 minutes. Recipe can be doubled (9 x 13-inch pan); add 10 minutes or so to baking time.