HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, core and slice apples. Combine sugar and cinnamon. Into a bowl, sift together flour, sugar, baking powder and salt. Gradually stir in oil, lightly beaten eggs, orange juice and vanilla. Beat the mixture until smooth. Pour half the mixture into a well buttered Bundt pan. Arrange half the apple slices on top of batter and sprinkle them lightly with half the sugar and cinnamon mixture. Add the remaining batter; top it with the remaining apple slices and sprinkle the cake with the rest of the sugar and cinnamon mixture. Bake cake in a moderately slow oven at 325° for about 1 1/2 hours or until it tests done. Let the cake cool in the pan for 15 minutes. Invert it on a cake rack and let it cool completely. Ovens vary; your cake may be done in 1 hour.
Mix sugar, cocoa and butter; mix well. Heat until starts to boil. Remove from heat. Add vanilla, peanut butter and oatmeal; mix well.
Prepare the cake mix as directed on package but add 1 1/3 cups coconut to the batter. Bake and let cool. Beat the cream cheese, adding the 2 cups milk and the pudding mix. Continue beating on low speed for 2 minutes. Add the remaining 1 cup coconut. Spread this mixture over the cooled cake. Drain the can of crushed pineapple and spoon the drained pineapple over the top of the cream cheese mixture. Spread 1 container Cool Whip as final topping and chill. Makes about 20 pieces. Yum, Yum!
Boil anise seed and water for 5 minutes; let stand (if you use anise seed instead of anise extract). Scald milk. Add sugar to milk. If the mix should cool before using, reheat it. Put butter in pan. Add eggs, then add milk-sugar mixture. Crumble yeast and add warm anise juice or water to milk, then add flour. Put in pan and grease top with oil. Let raise about 2 1/2 hours or until doubled in bulk, then knead and raise again. Regrease top. Grease bottom of pans. Divide dough and shape into loaves. Let raise in pans for 1/2 to 3/4 hour. Beat eggs and brush tops. Sprinkle with sesame seed. Bake at 250° for 55 minutes.
Cook noodles and drain. Add remaining ingredients and pour into greased casserole. Top with Cheddar cheese. Bake at 350° for 30 minutes.
In a heavy 2-quart saucepan melt chocolate bars over low heat, stirring often. Cool to room temperature. Fold in dessert topping (mixture will thicken). Cover and chill thoroughly at least 1 hour. Form into 1 inch balls or crescent shapes. Roll in vanilla crumbs. Chill thoroughly. Store covered and in fridge.
Beat eggs. Add sugar, shortening, water and vanilla. Sift together flour, salt and soda. Add to mixture. Mix well, then add chocolate chips and nuts. Drop by teaspoonful or tablespoonful onto greased cookie sheet. Bake 10 minutes or until done in a 375° oven.
Mix roast, vegetables and liquid in a casserole. Top with biscuits. Bake at 350° until biscuits are golden brown.
Combine sugar, water, corn syrup and salt in 1-quart casserole and cover. Microwave at 100% power 5 minutes. Stir well. Microwave, uncovered, at 100% power until a hard ball forms when a small amount is dropped in cold water, 4 to 6 minutes. Cool 3 to 4 minutes. Beat egg whites until very stiff. Pour sugar mixture in a steady stream over egg whites, beating constantly until mixture holds its shape and starts to lose its gloss. Stir in vanilla and nuts. Drop by teaspoons onto wax paper.
Cook ground beef until brown. Put in a bowl. Shred Velveeta. Put in a bowl. Cut tomato. Put in a bowl. Make hot sauce. Put in a bowl. Shred lettuce. Put in a bowl. Cook taco until brown. Cook in oven for 3 minutes at 200°.
Cut breast meat into strips or nugget-size bites. Melt half a stick of butter. Dip chicken into melted butter and cover with crumbs. Place in greased casserole dish. Add a little butter to dish. Bake in 350° oven for about 30 minutes. Heat honey and about 1 teaspoon of butter, mixing well. When chicken is done, sprinkle nuts over the chicken and pour honey mixture over it.
Mix sugar, buttermilk and soda. Cook to hard boil stage for candy. Remove from fire; add butter, vanilla and pecans. Beat about 2 minutes. Spoon out on buttered wax paper quickly.
Whip together whipping cream, sugar and cream cheese. Pour into pie crust and bake 1/2 hour at 350°. Cool and spread with blueberry jam. Top with blueberries. Spread whipped cream over top.
Brown hamburger and onion. Add taco seasoning and Hidden Valley dressing. Put in 5-quart Dutch oven and add chiles, tomatoes, hominy and beans. Simmer 30 to 45 minutes.
Preheat oven to 325°. Combine tuna, celery, onions, soup, water and Chinese noodles in large mixing bowl. Mix well. Pour into baking dish. Top with cashews. Bake at 325° for 40 minutes.
Steep anise seed in boiling water 10 minutes. Strain and add anise water to the 2 cups hot tea. Serve at once. Serves 4.
Preheat oven to 350°. Mix crabmeat, shrimp, green pepper, celery, onion and Miracle Whip in medium bowl. Spread in glass baking dish. Top with bread crumbs or cornflake crumbs. Bake, uncovered, for 45 minutes. Serve on Triscuits.
Mix and let stand 10 minutes. Roll out and let stand 20 minutes. Cut and let dry for 2 hours. Makes 3 cups.
Mix well and bake in a buttered casserole at 325° for 40 minutes or until firm. Do not overbake.
Mix in large bowl sugar and flour. Mix in saucepan cocoa, oil, margarine and water. Bring to a boil for 1 minute. Pour hot mixture over flour and sugar. Add buttermilk, eggs and soda. Mix well. Pour into 9 x 13-inch pan and bake at 350° for 45 minutes.
Wash cucumbers and slice. Put in jars with 2 garlic buds and 2 heads of dill. Heat vinegar mixture and pour over pickles. Cold pack for 5 minutes. Remove from heat. Makes about 6 pints.
Add boiling water to tea bags, cinnamon sticks and cloves. Steep 10 minutes. Remove tea bags and add sugar and all juices and cider. Heat just to boiling, stirring to blend. Remove cloves.
Preheat oven to 350°. Mix together chicken, vegetables, tomatoes and onion soup. Place in a casserole dish. Cut canned biscuits into fourths and place on top of mixture to form a "crust." Bake for about 45 minutes.
Sift together flour, baking powder, soda and salt; set aside. Cream shortening, gradually add brown sugar and cream well. Add egg and maple flavoring. Beat well and add maple syrup. Add sifted dry ingredients to creamed mixture, blending well. Add chopped walnuts. Drop by teaspoonfuls onto ungreased baking sheets. Top with half walnut. Bake 10 to 12 minutes or until golden brown in 350° oven.
Cook pasta and set aside. Heat oil over low heat. Add chicken, onions and peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup-water, pasta and mixed thawed vegetables. Cover and cook over low heat 5 minutes. Makes about 4 servings.
Dice or chop all of the ingredients, except macaroni. Add to cooked macaroni.
Cream Crisco and sugar. Beat until fluffy; add eggs, one at a time. Sift flour and dry ingredients; add alternately with buttermilk. Add food coloring, vanilla and vinegar. Bake at 350° for 30 minutes.
Thoroughly cream shortening and sugar; add egg and beat until light and fluffy. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Gently fold in the berries. Spread in a greased 11 x 7 x 21.5-inch pan. Top with berries.
In a large bowl, squish tomatoes; combine with the rest of the ingredients. This is best when prepared 24 hours ahead.
Cook broccoli; drain and set aside. Prepare rice and mix with broccoli. Add jar of Cheez Whiz and can of soup (undiluted). Mix well. Add onions as desired. Bake at 350° for 20 minutes.
Brown ground meat with onions. Add celery and broth. Cook until celery is tender. Add 3 cups water and bouillon cubes. Simmer for at least 30 minutes. Add Ro-Tel tomatoes and other vegetables. Heat for 15 minutes. Ready to serve!
Brown meat in 3 tablespoons oil. Add sauce and seasonings, stir. Add the vegetables, cover and cook until meat is white and tender. Uncover last 15 minutes. Add wine. Serve on noodles, rice or side dish with potatoes.
Mash cooked beans. Combine sugar, salt and flour. Add beaten eggs and milk. Add oleo, vanilla, coconut and peanuts. Pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes or until done.
Mix all ingredients together. Add a little more water if needed. Mixture should be stiff. Roll into tiny balls and press flat, about 1/4-inch. Cut any shape you like.
Cream sugar and egg together. Add milk and stir. Sift flour, baking powder and salt together and add to mixture. Stir well. Pour into 8 x 8-inch or 9 x 9-inch pan and sprinkle nutmeg over top. Bake at 350° for 35 minutes.
Mix vegetables, soup, cheese and mayonnaise with half of the onions. Place in casserole dish; bake at 350° for 20 to 25 minutes, or until heated through. Top with remaining onions; return to oven until onions are golden brown (approximately 5 minutes).
In soup pot, saute onion and garlic in margarine until soft. Stir in thyme. Mix in carrots, potatoes, bay leaf and pepper. Add chicken bouillon cubes and enough water to cover. Bring soup to a boil. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf and puree soup in blender (small amount at a time). Serve hot or lukewarm. Makes 11 (1 cup) servings.
Coat chicken breasts with flour. Set aside. Combine egg, water, Romano cheese, parsley and salt. Mix well. Dip flour coated chicken into egg mixture. Roll chicken breasts in seasoned bread crumbs. Heat butter and oil in large skillet and fry chicken until golden brown. Cook slowly 10 to 15 minutes. Remove to baking dish. When ready to bake, top each piece of chicken with a piece of Mozzarella cheese. Pour cheese sauce over chicken and bake, uncovered, at 425° for 10 to 15 minutes. Serve immediately. Can be done a day ahead, but don't put cheese on.
Cook macaroni and cheese dinner according to package directions. Heat sweet peas in microwave or on stove top until tender. In large bowl or casserole, mix macaroni and cheese, peas and tuna together. Sprinkle cracker crumbs on top, if desired.
Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours (do not freeze). Top with chilled cherry or blueberry pie filling. Serve.
Stir sugar and corn syrup together in 1 1/2-quart casserole dish. Microwave on High for 4 minutes. Add peanuts. Stir. Microwave on High for 3 to 5 minutes, until light brown. Add butter and vanilla. Blend well. Microwave on High 1 to 2 minutes. Add baking soda. Stir until light and foamy. Spread on buttered cookie sheet. Work fast because it hardens quickly. If you wish, you can substitute 7 ounces almonds and 1 teaspoon almond extract (for vanilla) or 1 cup pecans or 7 ounces cashews.
Wash potatoes. Bake at 375° for 1 hour or until tender. Cut thin slice off top of each potato. Scoop out pulp. Put pulp in bowl. Add egg yolks and stir until smooth. Add butter and cream. Season to taste with salt and pepper. Beat egg whites until stiff peaks form. Fold into potato mixture. Fill shells with mixture. Sprinkle on cheese. Bake at 375° for 15 minutes.
Let stand at room temperature until soft enough to beat with mixer. Blend well. Return to refrigerator until firm enough to shape into balls. Roll balls in crushed walnuts. Keep in refrigerator. These freeze well.
Mix ingredients together. Let raise until twice as high. Oil 2 pizza pans lightly. Spread dough on tins. Pour on your favorite sauce, cheese and whatever else you would like. Bake at 350° for 12 to 15 minutes. Makes 2 pizzas.
Preheat oven to 350°. In a 9 x 9-inch pan, mix rhubarb, jello and sugar. Mix cake mix, oleo and sprinkle on rhubarb. Pour water over all. Bake 35 to 40 minutes. Cool slightly and refrigerate until firm.
Melt butter. Stir in flour. Add milk and broth; cook, stirring constantly, until mixture thickens and comes to a boil. Add all other ingredients; heat thoroughly. Pour over hot biscuits, noodles or rice.
Blend cream cheese, milk and vanilla in large bowl. Gradually add coconut and blend well, then gradually add sugar and mix completely. Roll into balls and coat with cinnamon. Place in refrigerator until firm.
Cook potatoes in 2 cups water until tender. Fry bacon until crisp. Cook onion in drippings. Add crumbled bacon and onion to potatoes. Blend milk and flour; add to potatoes.
Stir lemonade and condensed milk. Fold in one large Cool Whip. Pour into crust and chill one hour before serving.
Warm fat sufficiently to rub into oats. Add remaining ingredients and mix well. Press into flat pan. Bake at 400° until golden, about 30 minutes.
Cut open all of the peppers and remove seeds. Roll the same peppers together in foil. Grill them for 15 minutes. Unwrap the foil from around the peppers and drain off any water. Put all the peppers in a blender and blend until liquefied. Put liquid in a pot and add half a cup of water. Bring to a boil and add salt to your taste. Very hot sauce.
Sift together dry ingredients, blend together eggs, cooking oil and prunes. Add dry ingredients and nuts. Bake in tube pan 350° for 1 hour.
Mix all ingredients, except crushed pecans. Form into balls and chill. Roll in the crushed pecans. Serve with cinnamon crisp crackers.
Trim crusts and flatten bread with a rolling pin. Cream egg yolks, cream cheese and sugar. Spread generously on each slice of bread and roll up. Brush rolls with melted butter and roll in cinnamon-sugar mixture, coating well. Freeze. Bake at 400° for 15 minutes. Do not thaw before baking.
Warm water to about 110° to 115°. Pour into a bowl and dissolve yeast. Quickly add flour, cup by cup and add olive oil and salt. Knead about 10 minutes. Put dough in a lightly greased bowl, cover and let rise for 45 minutes. Makes 1 large or 2 (12-inch) pizzas. Top with your favorite sauce, spices and meats or vegetables. Bake about 20 minutes or until crust is golden brown in an oven at 450°.
Boil the first 4 ingredients, without stirring, until soft ball stage. Add vanilla	and nuts. Stir until nuts are well covered. Place on wax paper and separate when cool.
Grind or shred cabbage. Grate carrots. Stir together. Add remaining ingredients. Mix well and let set in refrigerator for several hours or overnight to let flavors blend.
In large saucepan, bring water and bouillon cubes to a boil. Add noodles; cook uncovered until tender (10 minutes). Add soup and sour cream. Remove from heat and serve.
Mix Miracle Whip, sugar and vinegar well and pour over vegetables. Mix until well coated. Refrigerate. Increase or decrease dressing according to amount of vegetables.
Blend cheeses, pineapple, sauce and scallions. Chill in refrigerator for 2 hours. Shape into balls and roll in chopped pecans.
Cook broccoli and grate cheese. Mix broccoli, soup, cheese, mayonnaise, egg and onion together in large bowl. Place in greased casserole dish and top with almonds and crackers. Bake at 350° for 25 minutes.
Cream together the sugar and butter. Add ripe bananas and eggs; beat well. Sift together flour, baking soda and salt. Add to batter. Pour into loaf pan and bake at 350° for 1 hour.
Mix the first 6 ingredients together. Then add flour, baking powder and salt. Bake at 400 for 20 minutes. Makes 18 muffins.
Mix the soup, mushrooms and 1 cup chow mein noodles with the first 3 ingredients. Add the soy sauce. Bake at 350° for 1 hour. Add 1/2 cup chow mein noodles on top the last 10 minutes of baking.
Combine all 8 items in 1 1/2 quart casserole. Sprinkle top with buttered Ritz cracker crumbs (16 crackers). Bake uncovered at 350° for 1 hour.
Saute pepper, onion and garlic in oil until tender. Stir in all the other ingredients. Bring to a boil, then reduce heat to simmer, cover and cook 20 to 30 minutes, until rice is cooked.
Cream the butter and sugars. Add eggs and vanilla extract. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and nuts. Bake 10 minutes at 375°. Makes 50+ cookies.
Combine cream cheese with unbeaten eggs. Add sugar and salt; beat well. Add semi-sweet chocolate chips.
Place first 6 ingredients in large mixing bowl. Beat on low speed until blended, then on medium speed for two minutes. Fold in nuts. Pour into greased and floured 10-inch tube pan or 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes.
Combine egg, salt and milk. Add 1 cup flour or enough to make dough stiff. Roll very thin on floured surface and let stand 20 minutes. Roll up loosely and slice 1/4-inch thick. Spread out and let dry 2 hours. Drop into boiling soup or salted water and cook, uncovered, about 10 minutes. Makes 3 cups cooked noodles.
Drain meat. Roll out dough on greased baking sheet. Fill with meat and cheese. Roll out rest of dough on top. Bake at 350° for 30 minutes or until brown.
Mix well and press into large Pyrex dish. Bake at 350° until light brown. Cool.
Combine dry ingredients, tossing lightly. Add remaining ingredients. Beat with rotary or electric mixer at medium speed. Pour into pie shell. Bake at 375° for 35 to 40 minutes, or until filling is set and top is golden brown.
Mix white sugar, brown sugar, peanut butter, oleo, eggs and vanilla. Add soda dissolved in hot water. Add oats and chocolate chips. Mix well. Bake 10 minutes at 350°. Remove from pans.
Saute first four ingredients for 2 to 3 minutes. Stir in next 7 ingredients. Add tomatoes, ginger ale, wine, Worcestershire, salt and pepper and cook 45 minutes. Add remaining ingredients and cook 15 minutes. Cool. Store in refrigerator for 2 to 3 days. Serve with Cheddar cheese. Serves 6 to 8.
Mix first 9 ingredients, simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce. Bring to a boil. Makes 1 3/4 cups. Recipe may be doubled.
Heat bacon in heavy, large skillet until small amount of fat begins to accumulate. Add cabbage and continue cooking over very low heat, stirring frequently, until cabbage is tender and starts to turn golden brown. Stir in cream and lemon juice. Heat until cream is hot. Sprinkle with pepper.
Beat the Cool Whip, pudding and milk all together. Put graham crackers, then half of filling, graham crackers and rest of filling.
In small saucepan, melt chocolate with butter or margarine over low heat, stirring often. Remove from heat. Stir in Karo syrup and milk.
Set out cheeses to soften overnight. Blend cheeses together with a mixer. Add other ingredients, and mix well. Make into 2 balls. Coat with finely chopped pecans and parsley flakes.
Fillet breasts. In large skillet saute garlic in butter. Coat chicken with flour and add to hot pan. Brown chicken. Cut lemon into quarters and squeeze over chicken. Add wine gradually; salt and pepper. Cook chicken 4 minutes each side. Cut top of scallions into dice-size pieces. Add last couple of minutes of cooking to chicken. Simmer another 2 to 3 minutes. Add juice of another quartered lemon. Remove chicken from skillet. Add remaining wine, 1/4 teaspoon of butter and 1 teaspoon of minced garlic and simmer on medium heat, adding heavy cream. Simmer 1 to 2 minutes longer. Add salt and pepper to taste. Pour sauce over chicken and serve. Serves 4 to 5.
In bowl, mix pesto, thyme, zest, salt, pepper and lemon juice; add shrimp and parsley. Cook pasta until done. Add 1/2 cup pasta water to pesto mixture; mix until blended. Drain pasta; add and toss. Serves 4. Contains 562 calories and 27 grams fat.
Bake cake mix according to directions. While hot, poke holes in cake with fork. Pour Eagle Brand milk over cake and let cool. Mix Cool Whip and one small can cream of coconut. Spread on cake and top with coconut. Refrigerate. Freezes well.
Add all ingredients in large saucepan. Cook, uncovered, for 3 hours.
Mix Kool-Aid, lemonade, sugar and water. Add pineapple juice and frozen orange juice. Right before serving, add orange sherbet, then slowly pour in Sprite, causing sherbet to froth. Makes 1 punch bowl full.
Brown ground beef, then add carrots, catsup, onion and water. Cover pan and cook slowly until well done.
In a bowl, combine crumbs and 1/3 cup melted margarine. Pour into baking dish and press down. Cook onions and peppers in rest of margarine until tender. Blend flour and seasonings. Add to onions and peppers. Add in corn. Stir and cook until thick. Add eggs and milk to corn mixture. Add bacon. Put into crust. Bake at 375° for 20 to 25 minutes. Serves 6.
Preheat oven to 350°. In a small bowl combine brown sugar, orange peel, garlic, salt, nutmeg, pepper and cloves. In a Dutch oven, arrange in layers half of the cabbage, half of onions and half of apples. Sprinkle with half of brown sugar mixture. Top with half of pepper strips. Repeat. Pour orange juice over top. Bake, covered, 1 hour. Make 1/4-inch deep slashes at 2-inch intervals in the kielbasa. Place in Dutch oven, pressing down to cover the kielbasa with pan juices. Bake, covered, about 30 minutes longer.
Combine onions, tomatoes, peppers, cilantro, lime juice, salt, pepper and garlic salt. Mix well. Refrigerate.
Cook macaroni. In skillet, combine butter, flour, salt and pepper. Add milk; cook until thick and bubbly. Remove from heat. Add cheese; stir until melted. Pour over macaroni.
Melt oleo and marshmallows on High in microwave for 3 minutes. Mix in the Rice Krispies. Put in greased dish.
Boil chicken in broth until tender. Cool and cube. Saute onion and celery in oleo until tender. Just before celery and onion are tender, add mushrooms. Cook spaghetti in just enough broth to cover. When done, add cheese to broth and spaghetti. Let cheese melt and thicken. Mix chicken. Add all ingredients. Bake at 350° until brown, about 30 minutes.
In large Dutch oven, brown ground beef. Add celery, onion, pepper, corn, tomatoes and tomato paste with water. Prepare macaroni and cheese according to directions on box. Mix with beef mixture. Simmer for about 1 hour. Enjoy.
Mix all ingredients by hand, except bananas and nuts. Stir in bananas and nuts. Pour into greased and floured Bundt or tube pan. Bake at 350° for 1 hour. Check cake at 45 minutes.
Heat oil in large skillet. Cut a seam down middle of each chili. Stuff with cheese. Whip egg whites until stiff, but not dry. Fold in slightly beaten egg yolks. Roll chilies in flour. Dip in egg mixture. Fry to golden brown. Serve with your favorite chili sauce.
Freeze can of fruit cocktail. Open both ends of the can; push contents out. Slice. Serve on lettuce; garnish with whipped cream or salad dressing. Serve immediately. Yield: 4 to 5 servings.
Cook stew meat in bouillon water until tender. Add cut up onion together with pepper and salt. Cook for about 15 minutes over medium heat. Add tomato soup and cook about 10 minutes. Add carrots, cabbage or lettuce, mixed vegetables and potatoes. Cook until tender. Takes about 4 hours to soften until tender.
Mix sugar and cocoa in saucepan. Add oleo and milk. Bring to a rolling boil and boil for a few minutes. Take from heat and add oatmeal, coconut and vanilla. Drop by teaspoons on waxed paper and allow to harden.
Saute onion in butter in 10-inch skillet until tender. Add mushrooms; stir until coated with butter. Sprinkle with flour. Add water, bouillon and soy sauce; mix well. Cook for 3 minutes, stirring constantly. Add almonds. Serves 4.
Dissolve orange Jell-O according to directions. When cool, pour into long pan and add peaches. Refrigerate until set. Blend cheese with a little pineapple juice. Spread on congealed orange Jell-O. Prepare lime Jell-O. Add crushed pineapple. Pour on top of cream cheese mixture when ready to congeal.
Melt cream cheese and 6 tablespoons butter in the top of a double boiler or microwave oven. Set aside. Saute green onions, bell pepper and celery in remaining 2 tablespoons butter until tender; add shrimp. Saute until pink.
Fry hamburger - mix with remaining ingredients except cheese. Place in casserole dish. Top with cheese. Bake at 400° for 30 minutes or until bubbling through.
Clean pig feet under water, scraping feet with edge of knife, careful to check for hair between toes. Soak in the salt water overnight. Boil feet until tender, which could take hours. Let cool. Cut feet in half between toes. You should have 2 equal halves.
Add sugar to margarine and salt mixture. Add remaining ingredients. Bake at 325° 10 to 15 minutes. Do not overcook. Roll in confectioners sugar while still warm.
Layer chicken wings in 9 x 13-inch pan. Pour Italian dressing over wings. Sprinkle seasoned bread crumbs on wings. Bake at 325° for 30 to 60 minutes until done.