HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook apples and water until thick; add cinnamon and sugar. Make biscuit dough; work it out, then put some flour on wax paper. Roll out dough; cut up the size pies you want. Add apples; close up, then fry in regular Crisco.
Preheat oven to 400 degrees. Saute onion in 2 Tbsp. margarine and allow to cool. Mix Bisquick, 2 oz. cheese and eggs. Add onion and milk. Spread in a 9 x 13 pan. Pour 1 stick melted margarine on top. Sprinkle lightly with poppy seeds and remaining cheese. Bake until light brown, 20 - 30 minutes.
Saute onion and bell pepper in oleo. Add mushroom soup. Heat 1/2 to 3 minutes. Add 1 can tuna, flaked. Add red pepper. Heat 2 minutes more.
Saute garlic, onion and basil in olive oil until transparent, but not brown. Add remaining ingredients and simmer for about 15 to 20 minutes. Serve with cooked tortellini, cavetelli or linguini.
Cook eggplant and onion in unsalted water until tender. Drain thoroughly. Combine all ingredients; mix well. Pour into buttered casserole and bake, uncovered, at 350° for 30 minutes.
Combine all of the ingredients in a Punch Bowl. The color is festive, and the strawberries take the place of ice cubes.
Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat until well mixed. Spoon mixture into lightly buttered 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from fridge 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thoroughly heated.
Combine cream cheese, chopped parsley leaves, grated Parmesan cheese, 2 tablespoons sour cream, chopped chives and black pepper. Mix well. Refrigerate at least 1 hour.
Combine dates and water in saucepan; bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally, for 3 to 4 minutes or until thickened. Remove from heat and stir in vanilla; reserve. Combine oats, flour, brown sugar, baking soda and salt in bowl; mix well. Stir in butter. Spread 2 1/2 cups oat mixture in bottom of 9-inch square pan; press to make firm crust. Top with date mixture. Combine nuts and remaining oat mixture; sprinkle over top. Gently press into filling. Bake at 350° for 25 minutes or until golden brown. Makes 36 bars.
Preheat oven to 325° and grease a 9-inch pie plate. Sprinkle 1/2 cup bread crumbs evenly on bottom of pie plate. Arrange half of tomatoes on bread crumbs and top with half onion. Sprinkle half of cheese on top of onion. Repeat layering with remaining tomatoes, onions and cheese. Pour eggs over cheese and add salt and pepper to taste. Top pie with remaining 1/2 cup of bread crumbs. Arrange bacon on top of pie and bake on middle rack of oven 45 minutes or until bacon is crisp. Serves 4 to 6.
Place graham crackers on cookie sheet and set aside. Mix together butter and brown sugar in saucepan. Bring to a boil and cook for 2 minutes. Add pecans. Spoon this mixture over graham crackers and bake at 350° for 10 minutes. Store in a loose top container.
Mix all together and then stir in 1 bag of pretzels. Let stand for 2 hours, stirring at intervals. Place on baking sheet. Bake at 250° for 20 minutes.
Cook potatoes; cube. Chop green peppers into medium pieces. Chop onion into fine pieces. Prepare package of Seven Seas Italian dressing.
Brown beef and onion and drain. Mix salt, garlic salt and oregano with egg and beat. Add to meat and 1/2 cup Parmesan cheese. Stuff shells and place in pan. Mix tomatoes, tomato sauce and water. Pour over stuffed shells. Sprinkle rest of Parmesan cheese over top. Cover with foil and bake at 350° for 1 hour. Remove and top with Mozzarella cheese. Re-cover. Cook for 10 to 15 minutes or until cheese is melted. Serves 4 to 6 people.
To water add potatoes and onion; cook until tender. Add corn and milk. Press down with potato masher a couple of times. Add salt, pepper, cayenne pepper, chives and parsley to taste. Add bacon or sprinkle some on top of each bowl as served.
Drain pineapple and cherries; save juice. Combine marshmallows, pineapple and cherries. Let stand for an hour or two. In a saucepan, combine beaten egg, flour and juices; cook until thick. Add vinegar and let cool. Mix cooked dressing with whipped cream and marshmallow mixture. Freeze. Serves 12 to 15.
Melt butter. Mix all together, except chocolate chips and paraffin. Make balls. Melt the chocolate chips and small amounts of paraffin. Dip balls and cool.
Preheat oven to 425°. Dissolve yeast in water. Add honey and salt. Add flour. Knead, roll, play and have fun with dough on wax paper until you're ready to cook. You can make shapes or letters. Brush with beaten egg. Sprinkle with salt (coarse) and bake for 10 minutes at 425°.
Wash and drain mushrooms; remove stems and reserve caps. Chop stems to make 1 cup. In medium saucepan, cook stems, onion and garlic in margarine until tender. Stir in bread crumbs and cheese. Spoon mixture into mushroom caps. Arrange mushrooms in 15 x 10 x 1-inch baking pan. Bake at 425° for 8 to 10 minutes or until hot and bubbly and heated through.
Mash potatoes; add sugar. Melt margarine; add. Beat eggs. Add condensed milk and flavoring. Pour into two 9-inch pie crusts, unbaked. Bake at 350° for 30 minutes.
Place in strainer the mandarin oranges and pineapple. In large bowl, mix coconut, sour cream and marshmallows. Add pineapple and oranges. Refrigerate, covered, overnight.
Combine mayonnaise, sour cream and sugar. Toss with remaining ingredients. Serves 6 to 8.
Combine all ingredients except raisins in ungreased 13 x 9-inch baking pan. Mix well. Bake in preheated moderate oven at 350° for 25 to 30 minutes or until golden brown, stirring occasionally; stir in raisins. Cool thoroughly. Store in tightly covered container in cool, dry place or in refrigerator. Serve as cereal with milk or as a snack. Makes about 6 cups.
Boil broccoli until tender. In saucepan, combine cheese and cream of chicken soup, then add rice. Mix thoroughly and serve.
I have heard of many different "only" ways to grow Dahlias but in truth any one can raise beautiful Dahlias by using a little common sense and investing an amount of effort commensurate with their ambition.
Mix first 5 ingredients. Then add radishes and onions and chill. Makes 1 1/2 cups.
Brown hamburger meat. When almost done, add green onion. Drain. Add chilies, soup and sauce. Mix well. Butter bottom of casserole dish. Layer with tortillas, meat mixture and cheese. Bake in oven until bubbly.
Cook oats 2 1/2 minutes. Sift flour before measuring. Mix all dry ingredients, except sugar. Melt shortening and mix thoroughly with brown sugar. Add egg and beat well. Pour in milk, then dry ingredients. Drop on greased pan; bake in hot oven at 450°. Bake for 20 minutes. Makes 36 cookies.
Mix Jell-O by regular instructions, then pour in pineapple juice, orange juice and lemonade. Freeze. When ready to serve, pour in ginger ale.
Crumble sausage in skillet; cook and stir over medium heat until brown. Drain well. Line bottom of 9 x 13-inch baking dish with rolls, firming, pressing perforations to seal. Sprinkle with sausage, then cheese. Combine and beat remaining ingredients; pour over sausage and cheese. Bake 15 minutes at 425°. Let stand 15 minutes. Cut into squares and serve immediately. Good served with fruit salad and blueberry muffins.
Cut Twinkies down middle lengthwise and place in bottom of a 13 x 9-inch pan. Drain pineapple very well; spread over Twinkies. Slice banana and lay over pineapple. Mix pudding according to box. Allow to thicken. Pour over bananas. Cover with Cool Whip. Sprinkle on pecans.
Flake salmon, discarding bones. In bowl, combine salmon, crumbs, onion, salt and pepper. Mix well. Combine milk and egg. Add to salmon mixture and mix well. Shape into loaf pan and bake at 350° for 35 minutes.
Beat cream cheese, sugar and flour together in a small bowl. Add egg and mix to blend. Stir in orange peel and set aside.
Cook in water, flavored by the bouillon cube, the egg noodles. Brown the garlic, onion and hamburger. Add the flour, salt, paprika and mushrooms. Stir and let cook for 5 minutes. Stir in the sour cream over low heat and heat well. Serve over the noodles or mix all together.
Drain and flake salmon, removing all skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and pepper; mix thoroughly. Chill several hours or overnight. Combine pecans and parsley. Shape the salmon mix into a ball or log and roll in the nut mixture. Serve with assorted crackers.
Chop artichokes coarsely. Combine all ingredients. This dip can be served warm or cold.
Mix last 5 ingredients together. Blend well and pour over beans in large mixing bowl. Add chopped pepper and onion. Stir until well blended. Pour in casserole dish. Top with bacon. Bake at 350° for 1 hour.
Brown hamburger meat, then drain. Mix all other ingredients together. Simmer on low heat until done.
Mix all ingredients together; pour into a sheet cake pan. Bake at 350° for 25 to 30 minutes. Cool completely and frost with cream cheese frosting.
Saute first 3 items in oil until soft. Add hamburger; stir and fry until color is gone. Stir in tomatoes. Add next 5 items, laying noodles on top. Put cheese over all. Cover with tight lid. When mixture boils, stir noodles until completely moist. Cover and simmer until noodles are done, about 20 minutes.
Use a deep cast-iron pan, 2 to 3-quarts. Put butter or margarine in the pan and put into a 425° oven to melt butter. Put eggs in an electric blender and whirl at high speed for 1 minute. While motor is running, gradually pour in milk, then slowly add flour and continue mixing for 30 seconds. Remove pan from oven and pour batter into the hot melted butter. Return to the oven and bake until puffy and well browned, 20 to 25 minutes at 425°. Serve hot topped with fresh lemon juice and powdered sugar. Makes 3 to 6 servings.
Preheat oven to 375°. Grease a 10 x 15-inch pan and line with wax paper. (If possible, use a 10 x 15-inch jelly roll pan.) Cream eggs and sugar together. Mix pumpkin, lemon juice and dry ingredients together and then add to egg-sugar mixture. Spread on greased and waxed paper-lined jelly roll pan. Bake for 15 minutes at 375°. Cool 15 minutes on towel. Mix cream cheese, margarine, powdered sugar and vanilla together and spread on cooled cake. Roll cake over filling until a log is formed. Slice into 1/2 to 1-inch slices.
Layer crescent rolls in bottom of 9 x 13-inch pan. Add a small portion of crushed Doritos (push into the crescent rolls). Brown hamburger, add seasoning mix, 1/2 cup water and sour cream. Put on top of crescent rolls. Put layer of cheese, then layer of Doritos. Bake at 375° for 15 to 20 minutes. Serve with lettuce, tomatoes and onion.
In a heavy 2-quart pan, over medium heat, combine water and margarine. Bring to a boil. Blend cornmeal, sugar, salt, baking powder and green onion in large bowl. Stir boiling water mixture into cornmeal mixture until all ingredients are moist. Let mixture stand until cool enough to handle. Heat 3 inches oil to 350° or until a 1-inch bread cube turns golden brown in 65 seconds. Form dough into 2-inch ovals by rolling between palms of hands. Add 3 or 4 at a time to hot oil; don't crowd. Cook, turning once. Cook about 2 minutes. Drain on paper towels. Repeat until all batter is used. Serve hot. Makes about 32 hush puppies.
Place salmon in an 8-inch square baking dish. Combine onions and next 6 ingredients; stir well. Pour over salmon. Cover and marinate in refrigerator for 30 minutes. Bake, uncovered, at 450° for 15 minutes or until salmon flakes easily when tested with a fork. Serve with mango wedges. Contains 236 calories per serving.
Drain fruit real well. Mix together all ingredients. Form into a ball. Roll in nuts. Spread on cinnamon graham crackers.
Put cream in a heavy kettle and bring to a boil. Stir constantly. Boil hard for 3 minutes and then add 2/3 of the flour slowly, stirring vigorously. Remove from burner and keep stirring until butter forms. Remove butter and keep for serving. If butter does not come, you may have to put kettle back on burner and heat slightly, stirring constantly. When you have removed all the butter possible, return kettle to stove and add the remaining flour. After this has been stirred in well, you add scalded milk, gradually. Stir vigorously again as you keep adding scalding milk until mixture is the desired consistency. Serve with drawn butter, sugar and cinnamon.
Melt 1 stick margarine with Milky Ways. Set aside to cool. Cream sugar and 1 stick margarine until fluffy. Add 1 egg at a time, beating after each. Add soda to buttermilk. Mix Milky Ways to egg mixture. Add dry ingredients and buttermilk. Mix well. Add nuts. Bake at 300° for 1 hour and 10 minutes.
If you want to make less, divide everything by three. Use a large shallow pan. Add all ingredients. Discard all juice you don't need. Cut all beets into bite size and dump into pan. Cook over medium heat for 3 minutes. Stir all the time until mixture thickens. That's it. Keeps well in the fridge for salads. Good hot or cold.
Cook first 3 ingredients over hot water until thick. Remove from heat; add 2 tablespoons oleo. Let cool. When cool, mix all fruit, then combine with sauce. Mix whipped cream with 2 tablespoons sugar and fold into fruit mixture. Mix well before serving the next day.
Combine nuts, 2 tablespoons sugar and margarine. Press into nine-inch spring-form pan. Bake at 325° for 10 minutes. Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on an electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream. Dissolve coffee and cinnamon in 1/4 cup boiling water. Add to cream cheese mixture; mix well and pour over crust. Bake at 450° for 10 minutes, then reduce temperature to 250° and continue baking 1 hour; loosen cake from rim of pan. Cool before removing from pan. Chill; garnish with whipped cream and coffee beans.
Mix sugar and flour, then add enough of the water to make a thick paste. Add egg and mix well. Add the rest of the water and the juice. Cook over medium or low heat until thick, stirring almost constantly. Pour over bananas that are sliced into serving pieces. (I use 2 level tablespoons flour; it cooks quicker. Also, I add 1/2 teaspoon lemon flavoring or more.) Serve with sliced bananas. Do not cut bananas until ready to serve. Sauce can be kept in refrigerator for a long time.
Bake cake mix according to directions on box in a 9 x 13-inch pan. Cool; cover with pudding (mixed with milk as stated on box). Over pudding, cover with pineapple. Sprinkle with shredded coconut. Cover with Cool Whip. Sprinkle chopped nuts over top. Refrigerate overnight.
Cook and stir beef (chicken) and onion until brown. Drain. Spread 1/2 cup salsa in bottom of ungreased square 8 x 8 x 2-inch baking dish. Mix remaining salsa, sour cream, soup and pimentos. Layer half of the tortilla strips, beef mixture, soup mixture and cheese. Repeat layers. Bake, uncovered, in a 350° oven until casserole is hot and bubbly, about 30 minutes. Let stand 10 minutes. Garnish with olives.
Sprinkle white sugar over apples. Mix brown sugar, butter and flour; sprinkle over apples. Bake at 350° for 45 minutes.
Mix all ingredients together. Bake at 350° for 45 minutes to 1 hour or until set in middle and slightly brown.
Saute tofu or brown meat. Saute onion, peppers and garlic; add to tofu. Drain meat and add to vegetables.
Brown sausage and drain. Put bread cubes in buttered 9 x 13-inch pan. Sprinkle sausage and cheese over bread cubes. Mix eggs, onion, mustard and milk. Pour over sausage, bread and cheese. Put mushrooms on top. Cover and refrigerate overnight. Bake in a 325° oven, uncovered, for 45 minutes.
Dice chicken breast; saute in lemon juice until white. Drain. Cook macaroni. Drain. Mix in bowl macaroni, cooked broccoli (drained), cream of chicken soup and cheese. Mix in chicken. Put into casserole dish. Sprinkle with cheese and bread crumbs. Bake 1/2 hour at 350°.
Mix broccoli, celery and onion in 2 1/2-quart glass dish. Microwave on High for 6 minutes, stirring once. Process cottage cheese in blender until smooth. Add milk and soup gradually, processing until smooth. Stir into broccoli mixture. Microwave on High for 3 minutes or until heated to serving temperature; do not boil. Add salt and pepper. Yields 6 servings, 7 g fat.
Set oven to 350°. Mix together all ingredients. Pour in greased and floured pan. Bake until done. Bake for 1 hour and 15 minutes.
Preheat oven to 300°. In a large bowl, beat eggs and add milk. Mix well. Gradually add biscuit mix. Stir in ham, chilies and cheese. Pour into buttered 9 x 13 baking dish. Bake for 1 hour or until done.
Heat butter in pan until it bubbles. Add bananas. Fry on all sides until golden and soft. Add sugar and stir until it is dissolved and syrupy. Mix to coat the bananas. Sprinkle with lime juice and serve immediately. Delicious over vanilla ice cream.
Combine first 4 ingredients in heavy pan and cook to soft ball stage (234° to 238°). Remove from stove. Add peanut butter, marshmallows and vanilla. Mix well, cool and beat, then pour into buttered pan. Allow to set completely before cutting.
Mix milk, eggs, sugar, syrup, salt, vanilla and lard or corn oil. Spread nuts in bottom of unbaked pie shell. Bake at 340° for 1 hour or until done. (Will be a little firm. The nuts will be medium brown.)
Puree 2 cups of strawberries in blender or processor. Add water, sugar, juice and rind; blend well. Chill and pour into cups. Garnish with berries. Yields 4 servings.
Melt butter in a 9 x 13-inch pan. Mix all ingredients, except for fruit, and pour in pan on top of butter. Add fruit on top of mixture. Do not stir. Add 1 cup sugar on top of fruit. Bake 30 minutes at 350°.
Saute onion in margarine. Add soup, chicken, green sauce and sour cream; mix well.
Melt butter in an 8 X 8 baking pan. When melted add the brown sugar. Return to oven for sugar to melt in butter. Add apricots with hollows up. In a bowl, beat egg yolks, Add sugar and juice.	Add flour sifted with baking powder. Fold in beaten egg whites last. Bake at 350° for 50 to 60 minutes.
Trim the rhubarb and cut it into chunks. Peel and core the apples and cut them into chunks. Combine the rhubarb and the apples with sugar in a large pot. Simmer over medium-low heat until the fruit is soft, 20 to 25 minutes. Stir in the nutmeg. Serve the applesauce warm, room temperature or cold.
Combine all ingredients in 1 1/2-quart casserole. Heat, covered, on full power for 8 to 10 minutes or until boiling. Continue heating, covered, on cook level 4 for 10 minutes or until mixture has simmered and flavors are blended. Stir halfway through heating time. Remove spice. Serve warm.
Preheat oven to 400°. Bake potatoes in skins 1 hour or until tender. Remove from oven and reduce oven to 350°. When potatoes are cool enough to handle, peel and cut into 1/2-inch slices. Peel, core and slice apples. Layer apples and potatoes alternately in 9 x 9 x 2-inch pan, scattering melted butter, brown sugar and nutmeg over each layer. Cover with foil and bake 30 to 35 minutes until bubbly. Serves 6.
Grill eggplant or bake for 30 minutes or until it is very tender from inside. Peel off skin while hot, remove stem and end of eggplant. Mix lemon juice, garlic, tahini and salt until it's pureed. Chop eggplant until pureed. Mix eggplant with lemon-garlic mixture. Put in a shallow dish. Garnish with parsley. Spread olive oil on top. Serves 4 to 6.
Preheat oven to 425°. Combine beef, taco seasoning and 2 tablespoons cold water. Press about 2 teaspoons mixture in bottom and sides of 36 muffin cup pans to make shells.
Mix Cool Whip and cottage cheese, sprinkle with Jello. Mix all ingredients and chill.
In large bowl, combine onions and two cans of soup. In a greased 13 x 9 x 2-inch pan (glass works best) add 4 cups of potatoes and season with salt and pepper. Add 1/2 of the soup mixture, top with remaining potatoes, then add balance of soup mixture. Cover pan with aluminum foil and bake at 350° for one hour (consistency will be soupy). Uncover and bake 30 to 45 minutes longer. Let stand about 10 minutes before serving.
Coat chunks (your desired size) of stew meat in flour and brown in approximately 2 tablespoons canola oil. Add remaining ingredients in order given. Stir to combine. Cover. Simmer (don't boil) for 2 hours. Stir occasionally to prevent sticking. Remove bay leaves and garlic. Add carrots, potatoes and onion. Cover and cook 30 minutes more until vegetables are cooked. May thicken with flour, if desired.
Soak chicken in beaten eggs overnight in refrigerator. Roll in bread crumbs; refrigerate 1/2 hour. Fry chicken in oil and margarine until brown. Place chicken in an 11 x 14-inch glass or Corning Ware baking dish. Add flour to fat in pan; stir gradually. Add broth and wine; stir well until slightly thickened. Add mushrooms. Pour over chicken. Bake for 35 minutes at 350°. Remove from oven; place cheese on chicken. Bake an additional 8 minutes. Enjoy.
Drain and rinse beans. Mix beans, dressing, tomatoes and onion; do not mix Fritos in until ready to serve.
In a large mixing bowl, beat eggs on high speed for 5 minutes; gradually add sugar, pumpkin and lemon juice. In a small bowl, mix flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into the pumpkin mixture. Spread batter in a greased and floured 15 x 10-inch jelly roll pan. Sprinkle walnuts and bake in a 375° oven for 15 minutes. Immediately invert cake onto wax paper, sprinkled with powdered sugar. Roll cake jelly roll style, starting from short side. Cool completely.
Place brisket in a big piece of heavy foil. Sprinkle onion soup mix on top. Mix the other ingredients and pour over brisket. Seal in foil. Put in covered roaster. Bake at 300° for 3 1/2 to 4 hours without looking at it. Take out and slice.
Simmer berries over low heat. Strain for juice. Cool. (Should make 2 cups juice.) Combine the juice, sugar and Karo syrup. Stir until dissolved. Boil 15 to 20 minutes, stirring once in a while. Put in jars. Refrigerate.
Place sliced apples into oblong pan; sprinkle with sugar, nutmeg, cinnamon and cold water. In separate bowl, combine 1 stick butter, brown sugar, flour and salt. Mix with fingertips and sprinkle over apples. Bake at 350° for 50 to 60 minutes. Serve hot or cold with ice cream or whipped cream.
Trim the crusts from the bread; roll flat. Blend until smooth the egg yolk, 1/4 cup sugar and cream cheese. Spread on bread and roll up. Cut to make two. Dip in melted butter (melt about 1 1/2 sticks) and roll in 1 cup sugar with cinnamon. Freeze. Bake at 350° for 15 minutes, seam side down.
Place flour and salt in a plastic bag. Shake. Cut meat in 2-inch pieces. Add to mixture in the bag and shake well. Brown flour coated meat in bacon drippings and oil in a large pot. Add more oil if necessary. Add the water, vegetables and seasonings to the browned meat. Bring to a boil. Reduce heat and simmer about an hour.
Clean and slice berries; put milk in bowl and add lemon juice. Stir until thick. Add berries. Fold in stiff beaten egg whites. Line dish with cookies. Put layer of berry filling and layer of cookies until dish is full. Chill and serve.
Place the chicken pieces, skin side up, in a shallow baking dish. Surround with pineapple chunks. Mix juice with vinegar, soy sauce, mustard, salt and pepper. Pour over chicken. Bake, uncovered, in moderate oven (325°) for 40 minutes, basting occasionally. Add pepper strips. Combine cornstarch with water in a cup. Stir into liquid in baking dish and bake an additional 15 minutes or until thickened and bubbly. Bake at 325° for 55 minutes. Makes 6 servings at 248 calories each.
Brown hamburger, chopped onion and chopped green pepper. Drain oil. Stir in taco seasoning, drained corn and kidney beans. Add sherry, Old Bay to taste and garlic powder to taste. Serve hot with taco chips. Top with cheese if you like.
Soften butter and cream cheese. Mix all of the ingredients and chill in the refrigerator after making dough into 2 balls. After dough is chilled, roll out and spread 2/3 strawberry preserves. Sprinkle on raisins and walnuts. Bake at 350° for 20 minutes.