HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare apples and diced into 1/4-inch cubes. Cream shortening and sugar. Add beaten egg. Add apples, nuts and vanilla and sifted dry ingredients. Bake in greased 8 x 8 x 2-inch pan at 350° for 45 minutes or until golden brown. Serve hot or cold with or without whipped cream or ice cream. Freezes well.
Combine cream cheese, onion, mayonnaise, salt and pepper. Blend until smooth. Cut bread into 2-inch rounds (you should get two per slice). Lightly butter wheat round. Spread white round with cream cheese mixture. Place cucumber between slices. Garnish can be added to top: baby shrimp, pimento, sliced olives, etc. Serve immediately or cover tightly and refrigerate. Makes 10 appetizer sandwiches.
Mix all ingredients together. Dot with butter. Bake at 350° for 1 hour.
Grease a Bundt pan well. Sprinkle nuts evenly in bottom. Place rolls (frozen) in pan. Will make about 1 layer. Sprinkle brown sugar on top of rolls. Sprinkle pudding mix over brown sugar; add cinnamon. Cut the butter in little pieces and place evenly on top of other ingredients. Cover with waxed paper and let rise on kitchen counter overnight. Next morning, bake at 350° for 30 minutes. Turn upside-down on plate to allow syrup to run into rolls.
Grease bread pan and preheat oven to 325° to 350°. Mash bananas and add ingredients in order listed into a large mixing bowl. Stir well until all blended. Bake in a preheated oven for 3/4 to 1 hour. Test middle with a knife. (Keep moist; don't overbake.) (Ripe bananas can be frozen and kept until ready.)
Mix first 3 ingredients and roll into small balls. Then roll them in coconut. Refrigerate.
Cook spinach in microwave according to directions on box. Meanwhile, melt margarine and add minced garlic. Saute approximately 5 minutes. Add cooked spinach, nutmeg, salt and pepper. Simmer 10 minutes. Add spinach mixture to cooked pasta. Stir well. Add grated cheese to taste.
Make cherry, lime and orange jello according to package directions. (At Christmastime, you can use another cherry or lime instead of the orange.) Chill each box until firmly set in an ice cube tray or other shallow pan.
Place meat on heavy foil in baking dish. Place soup mix and water on top and seal the foil tightly. Bake 300° for 3 hours. Refrigerate overnight (or several hours until meat is cool and easy to carve). Pour juices into container and save.
Mix peanut butter, vanilla, brown sugar and melted butter. Add powdered sugar. Press on cookie sheet. Melt chocolate chips and butter; pour over peanut butter mixture. Refrigerate for at least 20 minutes.
Preheat oven to 350°. Melt shortening and chocolate together. Blend eggs and sugar and stir into chocolate mix. Beat in combined dried ingredients. Stir in nuts and vanilla. Pour batter into greased 9-inch square pan. Cook for 30 minutes. Cut into squares while still warm.
Mix all ingredients together. Roll into log. Wrap in wax paper. Refrigerate for 1 hour. Slice and serve. (They're similar to Reese's peanut butter cups!)
Beat egg, add grated zucchini, cheese, Bisquick and seasoning. Mixture will be sticky. Shape into patties 3 inches in diameter. Drop gently into skillet which has 1/2 inch hot oil. Flatten as patties begin to fry. Cook until lightly brown, drain on paper towel.
Mix flour, eggs and salt together. Gradually add water until you have a soft, but not sticky, dough. Knead it until it blisters. Roll to 1/4-inch thickness. Cut with glass into circles. Place teaspoonful of filling on circles. (Before placing filling on dough, take a salt shaker and shake salt all over dough lightly; this helps when pinching pirogi to seal.) Pinch edges to keep filling from escaping. Drop into boiling salted water until pirogi rise to the top or about 8 to 10 minutes. Drain. Melt butter and brown. (We also add chopped onions in this butter.) Pour over pirogi and toss to mix.
Beat egg whites until stiff, add cream of tartar and sugar slowly. Fold in crackers and nuts. Bake in well-greased 9 x 13-inch pan 25 minutes at 350°. Cool. Spread Dream Whip on top with cherries. Chill 5 hours or overnight.
In a 15 x 10-inch baking dish, combine butter and onion. Bake uncovered at 400° until onion is pale gold. Stir occasionally.
Brown pork chops in butter. Remove excess grease. Add soup and water. Add sliced onion, green pepper and celery. Cook until chops are tender, about 1 hour.
Wash peppers; cut piece from stem end and remove seeds. Parboil 5 minutes in a little water. Drain. Stuff with mixture of corned beef hash, rice, dried onion soup mix and catsup; top with buttered crumbs. Place in baking dish. Pour in enough hot water to cover bottom of pan. Bake for 45 minutes at 350°.
Add sugar and syrup together in pan; bring to a boil. Add remainder of ingredients. Stir and drop on wax paper by teaspoon.
Mix all ingredients in a bowl. Drop by spoonfuls into a hot deep fryer. Turn to brown both sides evenly. Eat while hot. Serves four people for a meal.
Spread softened cream cheese in a 9 x 13-inch dish. Cream cheese. Will be very thin. Pour can of chili over cheese and sprinkle with Monterey Jack and bake at 350° for 10 minutes or until bubbly. Serve with nacho chips.
Mix together first five ingredients and set aside. Beat sugar, margarine, persimmon or pumpkin, egg and soda thoroughly. Mix flour mixture in, then add nuts, raisins and dates. Bake at 375° for 12 to 15 minutes on a greased cookie sheet. Makes 3 dozen. Best to use dates that have no sugar on them already.
Salt and pepper the chicken breasts. Heat butter in saute pan. Add breasts. Cook 3 to 4 minutes on one side. Turn over and cook 8 minutes more. Transfer breasts to a warm platter and set aside. Add shallots to pan and cook 30 seconds. Add wine and cook 1 minute. Add heavy cream and reduce to 3/4 cup. Stir in mustard and return breasts to pan. Bring sauce to a boil. Serve hot and garnish with chives.
Heat oven to 350°. Cut out mushroom stems. Melt butter in medium-sized skillet over medium heat. Add garlic and cook for 1 minute. Add mushrooms, cavity down, and cook until lightly brown (2 to 3 minutes), turning once. Place mushrooms, cavity up, on baking sheet and fill each with one rounded tablespoon of souffle. Top with 1/2 teaspoon cheese (each) and sprinkle with paprika. Bake until souffle is puffy and set, about 16 minutes. Or fill and refrigerate until ready to cook.
Add sour cream and soup to chopped chicken. Mix and put in a casserole dish. Melt margarine and mix with Ritz cracker crumbs. Put on top of chicken. Bake for 45 minutes in a 350° oven.
Preheat oven to 375°. Beat 2 egg whites that are at room temperature until stiff peaks form. Add sugar and vanilla. Beat again until stiff. Fold in mini chocolate chips. Drop by teaspoon onto pan. Put in oven. Switch oven off! Leave pan of cookies in oven overnight.
Cook squash in salt and water until tender. Drain. Mash with fork. Saute onion in butter. Mix squash, onion, milk, crackers and eggs. Top with grated cheese. Bake at 350° for 30 minutes.
Shell: Crumble crust mix very fine; blend in brown sugar, nuts and 1 square of chocolate (grated). Remove 1 tablespoon of the mixture and place in a pan and bake at 375° for 5 minutes. Cool. Add water to the remaining mixture. Blend well and press into an 8-inch buttered pie pan. Moisten fingers for pressing. Bake at 375° for 15 minutes.
Blend sugar, cocoa and flour. Add boiling water and butter. Cook until mixture thickens, stirring constantly. When done, add vanilla.
Bake cake mix as directed. Dissolve jello in hot water and strawberry soda. Poke holes in cake. Pour mixture over cake. Chill.
Melt chocolate and butter in heavy saucepan. Remove from heat and stir in sugar. Add eggs and vanilla; beat like mad. Stir in flour, salt and nuts. Mix well and dump into a buttered 8 x 8-inch pan. Bake 40 minutes in a 325° oven. Remove and allow to cool for a while, then cut into 1 1/2-inch squares.
Mix all together and put in baking dish. Pour in 1/2 cup water. Take one package of cake mix. Sprinkle over Jell-O mixture. Melt 1 stick butter. Pour evenly over cake mix. Bake at 350° for 45 minutes.
Soak gelatin in cold water; dissolve with boiling water. Add lemon juice and when it begins to thicken, add fish, celery, apples and nuts. Then fold in mayonnaise to which the whipped cream has been added. Pour into mold. Serve on bed of lettuce and garnish with stuffed olives and quarters of hard-boiled eggs or slices of tomato.
Boil unpeeled potatoes until soft. Peel and then grate. Heat margarine, soup, onion, cheese, salt and pepper. Add sour cream and pour over potatoes; mix well. Bake in a 9 x 13-inch pan. Top with enough crushed cornflakes with butter to cover. Refrigerate overnight.
Stir together biscuit mix, cheese, salt and pepper. Stir in beaten eggs. Fold in zucchini. In skillet, melt butter over medium heat. Use 2 tablespoons mixture for each fritter. Fry 3 to 5 minutes on each side until brown. Yields 8 to 10 fritters.
Melt butter. Mix with crumbs and sugar. Pat into a 9 x 13-inch cake pan.
Beat ingredients together for 20 minutes or until stiff. Fold in 1 cup walnuts or chocolate chips. Drop by teaspoon on trays. Instead of nuts or chips you can use food coloring, a few drops with small bowls of mixture (example: small margarine bowl). Bake at 350° for about 15 minutes until they come off tray easy.
Cook first 3 ingredients until it forms a firm ball in cold water. Remove from heat and add next 3 ingredients. Stir until chocolate chips and hipolite dissolve. Beat fudge about 10 minutes. Pour into greased 9 x 13-inch lof pan. Cool and score.
Toast bread before making bread crumbs. (This is the secret for making good bread pudding.) Scald milk and pour over bread crumbs. Cool and add remaining ingredients, mixing well. Pour into an 1 1/2-quart casserole pan. Bake at 350° for 1 hour.
Cook carrots in boiling water until tender, 15 to 20 minutes. Combine orange juice, salt and ginger in small pan. Boil 1 minute. Stir in diced oranges. Pour over hot carrots; toss to coat. Remove from heat; add 1 teaspoon margarine to each serving.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, combine ingredients. Stir by hand until well mixed. Pour into pan and bake for 25 to 30 minutes.
Boil butter, water, salt and sugar. Add flour; beat over low heat until smooth. Stir to cool off of heat. Add eggs one at a time, beating well after each. Add raisins. Drop on greased cooking sheet. Bake at 375° for 35 minutes.
Cut squash into pieces; boil in unsalted water. Drain completely. Fry bacon until crisp; remove from skillet. Brown onion rings in some of the bacon drippings. In a greased casserole, make layers, beginning with drained squash, crumbled bacon, onion rings and cheese cubes. Repeat layers, then top with cracker crumbs. Bake at 325° for 40 minutes. Serves 10.
Spoon Cool Whip into larger bowl. Sprinkle lime Jell-O over Cool Whip. Mix in remaining ingredients. Chill and it's ready to serve.
Cut chicken in half; pound each until thin. Place one slice of ham or cheese (or both) on chicken and roll up. Stick a toothpick into chicken to keep together. Roll into flour mix. In frypan melt butter or margarine. Place chicken in pan until brown. Combine soup and wine and pour over chicken; cook for 25 minutes. Serves 4.
Chop onion, bread and green pepper, then mix all ingredients together. Bake at 350° for about 1 hour.
Mix all together in blender and then pour into 10-inch pie pan. Bake at 350° for 40 to 45 minutes.
In a large bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour. Stir in 1 cup of chocolate chips. Spread into ungreased 9 x 13-inch pan. Bake 25 to 30 minutes until brown. Shut oven off. Immediately sprinkle remaining chocolate chips over top; place back in oven until chips are shiny. Spread them evenly over top. Cool completely before cutting.
Have grapes washed and all bad grapes taken out. Place the ingredients in quart jars.	Fill jars with boiling water. Put on new lids and process in hot water bath 20 minutes.	Hot water bath should be filled to neck of jar.
Beat egg whites until stiff, not dry. Add vanilla and sugar gradually. Fold in chocolate mini chips. Drop on paper bag by teaspoonful. Bake at 325° for 20 minutes. They will be slightly browned. Let cool before removing from bag.
Cook linguine (al dente) in lightly salted water. Finely chop parsley, onion and garlic and saute in olive oil until tender and lightly browned. Open clams and strain into container, saving the juice. Set juice aside to settle. Add clams to this pan to heat but not cook. Add clam juice to the mixture to heat but not cook. Serve over linguine topped with liberal amounts of Romano cheese.
Make corn bread (not too thick). Add chopped green onion. Add corn. Add hot sauce. Drop in hot oil, very hot, 1 teaspoon at a time.
Boil potatoes in skins. Cool, peel and cut up. In a saucepan over low heat, combine shredded Cheddar cheese and butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, green onions, salt and pepper. Fold in potatoes and turn into greased 2-quart casserole. Refrigerate. To serve, return to room temperature and bake 25 minutes at 450° or until heated through.
Place seasoned chops in casserole dish. Combine soup with water. Mix and pour over chops. Sprinkle with paprika and bake at 350° for 1 hour with cover on. Mix halfway through cooking time. Brown with lid off for 10 minutes.
Cook 4 cups assorted fresh vegetables in boiling water until tender. Do not overcook. Drain thoroughly; marinate several hours in French dressing. Chill. Serve drained vegetables chilled or at room temperature.
Combine ingredients and fill tart shells. Bake at 250° for 5 to 10 minutes, then at 350° until done.
Boil water and add 1 teaspoon of salt to water with the potatoes. Boil potatoes for 8 to 10 minutes. After cooked, cool potatoes completely. Chop celery and onions along with 3 cooked eggs. Combine onion dip, brown sugar and remaining salt and pepper. Add potatoes, onion, celery and eggs to mixture. Chill overnight, then slice remaining egg on top to serve.
Bake the cake in two circular pans. When cakes have cooled, divide the cakes in half (top and bottom, not two halves). Place one layer of cake in a trifle bowl (or other large bowl). Cover with half can of chocolate pudding, 1/4 of Heath bar brickles, Cool Whip and Hershey bar. Repeat layers until you have four layers of everything.
Soften ice cream. Combine ingredients. Pour into cupcake papers. Sprinkle with almonds. Freeze. Garnish with red cherries and green leaves.
Cream butter; add sugar and cream together. Add egg and mix. Sift soda and flour together and mix with butter, egg and sugar. Flatten a small ball of dough on floured board and roll thin. Cut into desired shapes. Bake until golden brown in a 300° oven.
Cream oleo and sugar. Add eggs; stir in vanilla. Add dry ingredients, sifted together. Mix and then add applesauce. Do not overmix. Fill paper muffin cups 1/2 full. Bake 18 to 20 minutes in preheated oven at 375°. Makes 36 muffins. Batter keeps well in refrigerator for 4 to 6 weeks. I add raisins and nuts.
Bring evaporated milk, sugar and salt to a boil in 10-inch skillet. Remove from heat; add vanilla. Combine marshmallows, chocolate bits and nuts. Stir until mixture is smooth. Cool in skillet or pour into foil-lined, buttered 9-inch square pan and cool. Makes for easy cutting into large squares.
Soften cabbage leaves and separate by placing cabbage core down in a large pot (cut through leaves as far as possible). Cover with water and bring to a boil, remove each leaf as soon as it starts to wilt and place in pan. Mix together rice, ground chuck, eggs and onion. Place a portion of rice mixture into each loaf and roll up. Cut up cores of cabbages, put in bottom of a large pot, pack rolls in layers along with some more chopped onion and tomatoes and juice on each layer. Cover with water, bring to a boil and reduce heat to medium. Cook until done, 1 to 2 hours. Serve with sauce.
Cream butter and sugar together. Then beat with mixer at "medium" for seven minutes. Add eggs one at a time, beating each egg only until yellow is gone. Sift dry ingredients together. Add to the above mixture alternately with milk, beginning and ending with flour mix. Add vanilla. Pour into greased and floured tube pan or loaf pans. Do not fill pans over 3/4 full. Bake at 325° for 80 minutes for tube pan, 50 minutes for loaf pans. Test for doneness.
Heat oven to 375°. Mix thoroughly the butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food color into one half. Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press on baking sheet. Curve top of cookie down to form handle of cane. Bake for about 9 minutes, or until set and very light brown, if you wish.
Mix all together and chill 2 to 3 hours. Make out in small balls on cookie sheet, press with fork. Bake 15 minutes.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine cake mix, butter and 1 egg. Mix at highest speed until crumbly. Press into prepared pan. In small bowl, beat milk, 1 egg and vanilla until blended. Stir in pecans and Bits O' Brickle chips. Pour over base in pan; spread to cover. Bake for 25 to 35 minutes or until light golden brown. Center may appear loose but will set upon cooling. Allow to cool completely before cutting. Ingredients may be put together and make like a cake but requires longer to cook.
Place chicken in a 9 x 13-inch pan. Pour dressing on top. Bake in oven at 350° for 45 minutes. Delicious served over rice.
Skin chicken pieces and place in 9 x 13-inch pan. Chicken may be browned first, if desired. Mix all other ingredients together and pour over chicken in pan. Sprinkle fresh or canned mushrooms on the last 10 minutes. Bake at 350° for 1 hour.
Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stems into bite size pieces. Place in a large bowl. Add bacon, onion and cheese. In a small bowl, combine remaining ingredients and mix well. Add to broccoli mixture and toss gently.
Mix all ingredients thoroughly. Divide into 2 equal parts and form into loaves about 4 inches in diameter. Wrap each loaf in heavy duty aluminum foil. Refrigerate 24 hours. Place loaves, still wrapped in the foil, into large pan of cold water to cover. Bring to a boil and boil the salami for 1 hour. Remove salami from foil and drain thoroughly on paper toweling. Chill well before slicing.
Mix ingredients together (dough will be stiff). Take piece of dough size of walnut and shape like a finger. Place in sheet pan about 1-inch apart. Bake at 350° for 20 to 30 minutes. Roll in powdered sugar while hot.	Roll a few at a time, so as not to break them.
In bowl, cream butter with 1/2 cup sugar. Beat in vanilla, pecans and salt until mixture is combined. Add flour; beat dough until it is combined. Chill for 6 hours or overnight.
Cream the cream cheese, Roka and English cheese together. Add vinegar and garlic powder. Roll into a ball. Chill. Serve with crackers of your choice.
Combine margarine, marshmallows, brown sugar and salt in saucepan. Cook over low heat until dissolved. Add peanut butter. Stir; pour over popcorn. Stir until evenly coated.
Mix ingredients well. Pour into 9-inch buttered casserole. Bake at 350° for 20 to 25 minutes.
Combine in mixing bowl the flour, baking powder and salt. Add eggs, milk and cheese. Mix until just blended. Bake at 350° for 20 to 25 minutes.
Mix with mixer until thoroughly blended. Cover and chill overnight. Shape into log and roll in finely chopped pecans. Garnish with parsley, if desired. Serve with crackers.
Spread cream cheese on a dish (spread thin). On top, spread the cocktail sauce. Drain the shrimp and spread the shrimp all over the top of the sauce. That's it, very easy.
Wash and drain cranberries. Heat cranberries in water to boiling point and cook until soft. Run through a sieve. Add 2 cups of sugar, juice and grated rind of 2 oranges to pulp. Heat until sugar dissolves. Pour into ice cube tray and slightly freeze. Take out and beat until very light. Return to tray and finish freezing. Serve with main course as a side dish. Serves 12.
Mix well. Pour into hot, greased skillet and bake in 400° oven until done.
Put ice cream in a mixing bowl and let sit until soft enough to stir. Stir whipped topping into softened ice cream until well blended. Pour filling into pie shell, cover and place in freezer until firm.
Put the green beans in the bottom of a 9 x 13-inch pan. Sprinkle with the dressing mix. Sprinkle with Parmesan cheese. Pour the water over beans and cover. Bake at 350° about 30 minutes. Delicious and easy! Serves 6.
Clean beans and place into a kettle with 8 cups of water. Boil slowly for two hours until beans are tender. Remove the floaters. Using a large skillet, melt margarine and saute onions and green bell pepper until soft. Add tomatoes, tomato sauce and seasonings. Simmer slowly and stir for about 5 minutes. Add to cooked beans and heat.
Cook macaroni according to package directions. In Dutch oven or heavy pot, put oil and brown onion. Add tomatoes and salt. Let stand a few minutes. Add roast beef and macaroni. Put on low setting for 10 minutes. Yields 4 to 8 people.
Boil zucchini and sugar hard for 6 minutes. Add pineapple and lemon juice; boil 6 minutes. Remove from heat. Add Jell-O. Stir until dissolved. Put in sterile jars and seal. Makes 11 to 12 (8 ounce) jars.
Cube bacon and fry. Save bacon grease and saute onions. Add brown sugar, vinegar, garlic powder and mustard. Drain all beans, add to mixture. Bake for 1 hour at 350°.
Beat eggs. Add Accent, salt and pepper. Combine cheese, flour, crab meat and cream. Pour into pie pan. Bake at 325° for 45 to 60 minutes.
Combine the first 4 ingredients; bring to boil for 1 minute. Stir the cornstarch and water together. Combine both mixture; boil until thick. Baste chicken while grilling.
Mix cabbage and sauerkraut together and layer it. Put chopped onion and kolbasi on each layer and make 3 layers. Pour tomato soup on top. Bake at 350° for 1 hour.
Pound chicken and cut into thin strips. Lightly coat with flour. Heat in oil in large frying pan over medium-high heat for 3 to 4 minutes on each side. Remove from pan and set aside.
Clean and slice mushrooms. Heat butter in a skillet. Add mushrooms to skillet and cook slowly, occasionally moving and turning gently with a spoon until mushrooms are tender and lightly browned. Sprinkle with parsley. Put in a warm dish and serve.
Cook pasta; drain. Brown meat, onion, pepper and celery. Stir in spaghetti sauce. In microwave dish, add cottage cheese and cooked pasta. Microwave uncovered for 8 to 10 minutes. Stir a couple times, stir in cheeses. Good and much easier than lasagna. Like it served with picante sauce.
Mix first three ingredients; set aside to cool. Add remaining ingredients in order given. Fill greased or papered muffin pans 2/3 full. Bake at 400° for 15 minutes.
Pare, core and slice apples; toss mixture of sugar, flour and cinnamon. Turn into one 9-inch pie crust. Dot with butter. Cover with other 9-inch pie crust; seal and flute edge. Cut slits for escaping steam. Bake at 400° for 30 to 40 minutes.
Combine brown sugar, cashews, salt and ginger. In 10 x 6 x 2-inch baking dish, layer half the sweet potatoes, half peach slices, half brown sugar mix. Repeat layers. Dot with butter. Bake at 350° for 30 minutes, covered. Uncover and bake 10 minutes more. Spoon syrup over potatoes. Makes 6 to 8 servings.
Brown meat, add all other ingredients except tortillas. Layer meat sauce and tortillas. Put cheese on top. Bake 20 to 30 minutes.
Cream sugars and shortening together; add eggs and flavorings. Mix dry ingredients alternately with pineapple juice. Fold in tidbits, gumdrops and nuts. Grease and flour 3 loaf pans. Pour batter into prepared pans and bake at 325° for 1 hour.
Mix dry ingredients. Add milk, egg and shortening; mix well. Bake at 350°.
Lift tail out of shell. Pour ingredients over meat in order. Add 1/2-inch of water to pan to keep meat moist. Bake at 500° for 1 minute per ounce.