HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use large mixing bowl. Wash apples and dice, unpeeled. Combine with celery, raisins, pecans, cherries, grapes and salt. Toss with Mayonnaise. Garnish with red cherries and chill. Makes 9 cups.
In 3-quart saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken over heat. Stir occasionally.
Combine first 4 ingredients in a saucepan. Bring to a boil, reduce heat and simmer 1 to 2 minutes, stirring constantly. Remove from heat; stir in cereal, pecans and vanilla. Let mixture cool to touch. Shape into 1 inch balls. Roll in powdered sugar. Cool on wire racks. Store in airtight container. Yield: 4 dozen.
In a skillet, cook bacon until crisp; drain and discard all but 2 tablespoons drippings. Crumble bacon. In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. If desired, garnish with parsley. Yield: 8 servings.
Slice pepperoni into bits and strips. Heat and then drain on paper towels. Add to salads, both tossed and pasta salads. Good to use hot or cold. May keep in jar in refrigerator.
Preheat oven to 350°. Mix all ingredients except chips. Spoon into buttered 8 x 12-inch baking dish. Top with crumbled potato chips. Bake 20 minutes. Serves 6 to 8.
Heat almonds in a moderate oven until light brown. Cut fruit and nuts in small pieces. Melt butter and add sugar. Mix together until blended. Add beaten eggs. Dredge fruit and nuts in half of flour. Sift together the other half of flour, baking powder and cream of tartar. Add dry ingredients and milk alternately. Add fruit and nuts to batter. Line pan with wax paper. Fill pan 3/4 full of cake batter. Bake 4 hours in a 300° oven or cook in pressure cooker at 10 for 45 minutes, then at 15 for 30 minutes. Put cake in slow oven for 15 minutes to dry out. Put 7 to 8 cups of water in pressure cooker for that period of time.
Brush chicken with 1/4 cup butter. Place flour and chicken in a plastic bag. Shake to coat chicken. Arrange chicken in a 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 30 minutes.
Cook (boiling) all ingredients until begins to thicken. Strain and run pulp through blender and pour back with juice. Continue cooking until thickness you prefer. Fill jars, seal and hot water bath for 35 minutes.
Prepare 2 (9-inch) pie crusts according to package directions, only change baking time to 8 minutes at 450°. Fry sausage pieces until done. Reserve 3 tablespoons fat to cook onion and green pepper. Set sausage aside. Cook eggplant and zucchini in salted boiling water for 8 to 10 minutes; drain. Set aside. Cook onion and green pepper until soft. Add flour and stir. Mix in salt, pepper, oregano or thyme, pimento and soup. Heat and stir until bubbles form and remove from heat. Stir beaten eggs slowly into mixture. Fold in cheese, sausage and vegetables. Pour into pie crusts and bake at 350° for 30 to 40 minutes. Makes 2 pies and freezes well.
Put apples in buttered baking dish. Sprinkle with salt, if needed. Mix sugar or syrup and butter with flour until crumbly. Spread over apples. Sprinkle with cinnamon. Bake uncovered for 45 minutes at 375°. Serve with whipped cream, if desired.
Mix all together in large pan. Bring to boil and boil for 20 minutes. Stir frequently to keep from sticking. Pour into very hot sterilized jars and seal. Makes 4 1/2 pints.
Brown 1/2 pound bacon. Crumble and set aside. Cook 8 to 12 potatoes. Dice these after they have cooled. Add salad dressing, onion, grated sharp cheese and crumbled bacon. Bake at 325° for 1 hour.
Mix all ingredients in mixing bowl, drop on greased cookie sheet, bake at 350° until desired brownness.
Fillet the breast meat away from the bone and cut into thin 1/4-inch slices. Dip the slices in a mixture of egg and milk. Roll in the bread crumbs. In a heavy skillet, heat the oil to a medium-high temperature. Fry the slices for 2 to 3 minutes on each side. After each piece is cooked, place on paper towel covered platter. Keep platter warm in the oven at 150°.
Peel and slice bananas 1/4 inch thick. Pour milk in bowl. Pour sugar and cinnamon in another bowl, stir. Dip bananas in milk, then dip in sugar mixture. Fry at 350 degrees for about 2 minutes.
Mix all of the ingredients except toast; place on toasted bread. Put under broiler for 1 or 2 minutes. Toast until heated. Serves 1.
Combine all ingredients in a large saucepan over medium heat. Cook for 10 to 15 minutes, until dandelion greens wilt. Serves 2.
Preheat oven to 350°. Grease and flour 3 (9-inch) round cake pans. Beat eggs with mixer until very light. Gradually add sugar; continue to beat. Sift together the flour, baking powder and salt; add to egg mixture. Heat butter and milk until butter is melted; do not boil. Add to batter all at once, stirring well. Add flavoring. Pour into prepared pans. Bake for 25 minutes. Turn cake out immediately. Cool on racks.
Melt margarine and cool. Add eggs, water, cocoa and buttermilk. Cook over medium heat until bubbly. Remove from heat and add vanilla. Sift together flour, baking powder and sugar. Add cooked ingredients and mix well. Pour into a greased 9 x 13-inch pan and bake at 350° for 25 minutes.
Tear lettuce up into medium-size pieces (about 12 cups). Place lettuce in a 3-quart bowl. Fry bacon over medium heat until crisp. Remove bacon with a slotted spoon; sprinkle over lettuce. In same skillet bacon was fried, add sugar, vinegar and salt to bacon grease. Heat to boiling; immediately pour over lettuce. Toss just until lettuce is wilted.
Fry meat and onion. Add remaining ingredients. Simmer for 20 minutes.
Cream butter and sugar. Add eggs, one at a time, beating after each until well blended. Add flour; beat well. Mix in lemon flavor. Put in tube pan; place in cold oven. Set temperature at 325° and bake for 1 hour and 10 minutes.
Boil squash and onion until tender; drain. Mix with cream-style corn. Pour into 2-quart casserole. Top with cheese and bake in 350° oven until cheese is melted and bubbly. Serves 8.
Sprinkle yeast on warm water. Let stand, then stir. Add 3 1/4 cups flour, sugar, salt and shortening. Beat well; add rest of flour. Cover and let rise until doubled (45 minutes). Stir down; put into 2 greased bread pans. Let rise until double (20 minutes or more). Bake at 350° for 45 minutes. Rub with margarine to keep crust soft.
Melt butter in bottom of baking dish. Mix milk, sugar, flour and baking powder and pour over butter. Do not stir. Pour fruit over batter. Do not stir. Sprinkle additional sugar over top. Bake 1 hour at 350°. Fruit will sink and batter will rise. Add a little cinnamon to peaches or apples and almond flavor to cherries.
Mix salt, lemon pepper seasoning, lemon juice and mustard together. Coat fillets with mixture; let stand 1 to 2 hours. Roll in corn meal and fry in hot, deep fat.
Add all ingredients to cooled shells. Toss well. Mix Italian dressing per package and pour over salad. Toss well. Let stand overnight.
Spray skillet with canola oil and add juice, teriyaki and chicken to iron skillet. Bring to a boil; cover. Cook until 1/4-inch of liquid is in bottom of skillet. Add 2 tablespoons honey; turn frequently until brown in color. Cook 25 to 30 minutes. Do not cook on low temperature.
Combine cream cheese and mayo, mixing well. Add remaining ingredients; mix well. Chill.
Mix ingredients, adding egg whites last. Bake in oblong pan for 45 minutes at 350°.
Brown pheasants in skillet in small amount of butter. Place browned pieces in a 2-quart ovenproof casserole dish. In saucepan, combine soup, mushrooms and almonds. Stir until smooth. Pour over pheasant. Cover and bake in 300° oven for 2 1/2 to 3 hours. May substitute chicken.
Combine all ingredients and mix well. Pour into a greased 13 x 9-inch baking pan and bake for 20 to 30 minutes at 350°. Allow to cool and cut into bars.
Mix cream of mushroom, cream of chicken, and RoTel in a bowl. Boil your chicken and separate after boiled. For best results, use a glass casserole dish to bake. Place 1/2 bag of Doritos on bottom of pan. Place 1/2 of chicken on top of Doritos, then pour 1/2 of cream mixture on top of chicken. Add 4 slices of cheese on top of your layer. Repeat for second layer. Bake at 350° until heated all of the way through the casserole and the cheese is melted.
Combine flour, baking powder, soda, salt and sugar. Cut in 2/3 cup margarine until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough to 3/4-inch thick; cut with a biscuit cutter. Place biscuits on a lightly greased baking sheet; brush tops with melted margarine. Bake at 450° for 15 minutes. Yields 15 biscuits.
Add butter and mustard to ground ham and mix well. Sift together flour, baking powder and salt. Add shortening and mix in well with fork. Add liquid to make soft dough. Turn out on floured board and toss lightly until outside looks smooth. Roll out 1/4-inch thick in sheet 12-inches long and 10-inches wide. Spread with ham mixture. Roll up lengthwise like a jelly roll and cut into slices 1 1/2-inches thick. Flatten each slice down to 1-inch thick and place in greased pan. Bake in hot oven, 475°, about 14 minutes. Makes 8 rolls. Serve with Cheese Sauce.
Cream margarine. Blend in flour and baking powder. Add artificial sweetener, vanilla and liquid (milk, juice or coffee). Mix well. Sprinkle cinnamon over dough and knead.	Dough will have streaked appearance. Shape dough into balls, about 1/2-inch, and place on greased cookie sheet.	Flatten with fork. Bake at 350° for 12 to 15 minutes, or until edges are brown.
Boil hen in enough water to make 2 quarts of stock. Saute onions, peppers, celery and garlic in butter. Add 1 quart stock and tomatoes and simmer together. Bone chicken and cut into rather large pieces. Mix with sauce and put in casserole. Add spaghetti which has been cooked in chicken stock (drain before adding), mixing well with chicken and sauce. Bake 40 minutes in a 350° oven; sprinkle with grated cheese and bake 20 minutes more. Serves 8 to 10.
Cook Orzo according to package directions; rinse, drain and set aside. Saute onions and peppers in butter until tender; sprinkle in two envelopes beef broth. In large casserole, combine onion, peppers and one can Durkee onion rings, along with the Orzo. Top casserole mixture with the other can Durkee onion rings and bake 1 hour at 350°.
Pound each chop to 1/4-inch thickness. Dredge chops in flour, shaking off excess. Heat one tablespoon butter in heavy skillet over medium heat. Add chops and brown on both sides, about 5 to 6 minutes. Stir together remaining butter, honey and pecans. Add to skillet; stir gently. Cover and simmer gently for 7 to 8 minutes. Remove pork chops to serving platter and pour the sauce over them. Preparation time: 20 minutes.
Steep tea bags in boiling water; add sugar. Stir well and cool. Add remainder of ingredients. Makes 25 (1/2-cup) servings.
Preheat oven to 375°. Brown sausage and drain. Roll out or press 1 can crescent rolls into a greased 9x13 casserole dish and press out holes to	form a solid crust. Mix sausage with cream cheese and spread mixture over crescent rolls. Sprinkle cheddar cheese on top and put a second layer of crescent rolls over cheese. Press out holes and folds. Bake for approximately 15 minutes or until rolls are browned. Serves 8.
Wash cut up chicken and season as you usually do. Dip and coat each piece in flour. Place chicken pieces, skin side up, in a greased 9 x 13-inch baking pan. Dot chicken pieces with 1/2 to 1 teaspoon of butter. Bake at 350° for about 45 minutes to 1 hour. Serve with your favorite side dishes.
Soak apricots in water for 30 minutes. Drain and chop. Cream sugar and butter. Beat eggs and add alternately with orange juice. Add in the following order: dry ingredients, nuts, apricots and orange rind. Pour into lined loaf pan. Bake at 350° for 1 1/2 hours. Serves 10 to 12.
Cream together shortening and sugar. Add egg and vanilla. Sift together salt, baking powder and flour. Add dry ingredients alternately with milk. Beat well. Bake in a greased and floured 8 x 8 x 2-inch pan at 350° for 35 minutes or until done. Serve warm with lemon sauce.
Saute onions in margarine until tender. Combine beans, onions and soup and put into 1 1/2-quart casserole dish.	Top with asparagus.	Sprinkle with	cheese, then top with potato chips. Bake 25 to 30 minutes at 350°.
Combine all ingredients. Pour into pie shell. Bake at 350 degrees for 45 minutes. Cool and serve.
Have cheese at room temperature. Remove tendons from crab meat and break apart. Combine crab meat, cheese and remaining ingredients. Lightly brush 1 1/2-quart mold with salad oil and press crab mixture into it.
Stir together. Add raw meat. Cook 3 1/2 to 4 hours on high. Cook 6 to 8 hours on low.
Preheat oven to 400°. Place potatoes in roasting pan; drizzle oil over potatoes along with salt, pepper and onion wedges and roast for 20 minutes. Add rosemary and turn potatoes and onion. Continue roasting for another 20 minutes. Place on platter and serve.
Press crescent rolls on a greased cookie sheet and bake for 8 to 10 minutes at 450°. Mix together rest of ingredients. Spread mix on crust, then top with your favorite grated vegetables, cauliflower, broccoli, carrots, tomatoes and cheese of your choice. Cut and serve.
Combine all ingredients and chill well. Great with all your fresh vegetables from the garden. Also fresh mushrooms, broccoli and cauliflower.
Melt butter and brown sugar, bring to a boil for 2 minutes. Place individual layer of crackers on two cookie sheets. Pour and spread butter/brown sugar over the crackers. Place in oven for 3/5 minutes at 450 degrees. Take out; spread one bag of chips out on each cookie sheet. They will melt. After 5 minutes, spread melted chips around the cookie sheet to cover every cracker. Add any topping of choice, sprinkles or sugar, etc. Place in refrigerator for 1 hour. Pull out and break off into pieces and serve.
Add 1/2 cup sugar, salt and shortening to hot water. Let cool. Dissolve yeast and 1 teaspoon sugar in warm water. Add to hot water mixture. Beat eggs. Add to hot water mixture. Add 4 cups flour and mix well. Add other 4 cups flour, mix well again. Place in well-greased bowl; cover with wax paper and damp cloth. Place in refrigerator until mixture rises or until ready to use. Work down; make into rolls and bake. Mixture will keep in refrigerator for several days.
Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and cinnamon. Place biscuits on a lightly greased baking sheet. Bake at 350 degrees for 20 minutes.
Scald milk. Mix other ingredients and all milk. Pour into uncooked crust. Bake 10 minutes in 400° oven. Reduce oven to 325° and bake about 35 minutes or until set. This amount will make two 8 or 9-inch pieces.
Mix sugar and flour. Beat eggs and add to mixture. Add pineapple and mix well. Pour mixture into casserole dish. Melt butter and add cubed bread to butter and put on top of mixture. Bake at 350° for 1/2 hour. Can be used for fruit or dessert. Also hot or cold.
Cook macaroni as directed; drain. Brown ground meat; drain. Combine all ingredients, except onion rings. Pour into greased two casseroles. Cover and bake at 350° for 30 minutes. Uncover and top with onion rings, then bake 5 minutes longer.
Blend all ingredients. Bake in a 13 x 9-inch pan at 350° for 45 to 50 minutes.
Melt margarine; add sugar and flour. Mix all ingredients thoroughly. Pour into pie shell and bake 45 minutes in moderate oven (325° to 350°) or until lightly golden and set.
Prepare rice according to package directions; set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth. Cook over medium heat, stirring constantly, until thickened and bubbly.
Brown meat and drain; add water, sauce and salt. Mix cottage cheese with eggs until well blended. Layer ingredients in lasagna pan in following order: meat, sauce, noodles, cottage cheese/egg mixture and Mozzarella. Repeat preceding layers and add another layer of sauce, then the Parmesan. Cover with foil and bake at 375° for 1 hour.
Combine all ingredients in a large bowl, stirring 4 minutes. Bake in greased loaf pans at 350° for 40 to 50 minutes. Makes 2 loaves.
Make large foil "boats" out of heavy aluminum foil or 2 sheets folded together. Place about 1 tablespoon of oil on bottom. Lay a row of sliced potatoes, green peppers and onion rings on top. Salt and pepper. Add another row of sliced potatoes. Sprinkle with parsley. Close foil tightly. Place on hot charcoal grill for 7 to 10 minutes. Flip boat over for another 4 to 5 minutes. Open foil; place on plate or eat at campfire when camping.
Mix all ingredients in rice cooker pot. Cook as you would cook rice. As soon as bell rings, unplug rice cooker and leave covered 10 minutes to finish cooking.
Fry bacon; drain and	crumble. Add onion and celery until transparent. Add juice and diced potato. Cook for a few minutes, but not until potatoes are soft. Mix the flour and melted butter with a small amount of liquid; add gradually to clams and	potato mixture. Bring to a boil, slowly adding rest of seasoning. Stir well. Serves 10 to 12.
Mix together all the ingredients except cornflakes. Bring to boil and add cornflakes. Stir until blended and drop on wax paper.
Cut 12 (12-inch) squares of heavy-duty aluminum foil. Place an onion half, cut side up, in center of each. Dot each onion with butter; sprinkle with cheese, salt and pepper. Wrap well; place on baking sheet. Bake at 350° for 40 minutes or until tender. Serve on lettuce leaves, if desired.
Combine oil and sugar; add eggs and mix well. Combine flour, soda, salt and cinnamon, then add to oil, sugar and eggs, alternately, with mashed bananas. Stir in carrots and pecans.
Cream butter and Crisco; add sugar and beat until creamy. Add eggs; mixing well. Add flour alternately with 7-Up. Add flavoring. Bake at 325° until toothpick inserted comes out clean (45 minutes to 1 hour). Enjoy!
In a 9 x 9 inch pyrex pan. Press ground meat into bottom of pan. Sprinkle onion on top. Add veggies and soup. Do not add water. Sprinkle cheese on top. Press down with fork. Spread tater tots all over the top. Bake at 350 degrees for 1 hour and 15 minutes. Cool 5 to 10 minutes before serving.
Cook first 3 ingredients until rhubarb is cooked, 20 minutes. Add jello and Sure-Jell. Stir up very good, then put in sterilized jars.
Combine all ingredients and top with 1/2 cup Cheddar cheese. Bake at 350° for 45 minutes. Serves 6.
In Dutch oven or deep skillet, brown chicken in shortening. Remove. In same skillet, saut onion. Remove from heat; stir in cornstarch, salt and ginger. Blend in water, consomm, mandarin oranges and jelly. Cook while stirring until sauce is clear and thickened. Add chicken and quartered orange pieces. Cover and simmer 45 minutes or until tender, stirring occasionally. Garnish with parsley and orange slices. Yield: 6 servings.
In a large skillet over medium-high heat, brown meat. Spoon off fat and mix in taco seasoning. Add refried beans and simmer for 10 minutes. In 4-quart dish, combine meat mixture, 1 cup of cheese, olives, green onions and 1/2 cup sour cream. Spread remaining sour cream over the top and garnish with remaining cheese. Serve over tortilla chips. Serves 4 to 6.
Brown hamburg and onion and set aside. Mix cream of mushroom soup and cream of chicken soup, chili beans, enchilada sauce and green chilies. Add hamburg to this mixture. Cut 12 corn tortillas into quarters. Line 13 x 9-inch pan with tortillas and layer with hamburg and soup mixture alternately with tortillas ending with mixture. Top with Longhorn cheese. Bake at 350° for 1 hour.
Sprinkle dry Jell-O over cottage cheese. Fold in remaining ingredients. Can be served immediately. Additional fruit can be added to compliment Jell-O flavor as mandarin oranges with orange Jell-O. Can be frozen for later use.
Place softened sherbet in punch bowl. Pour liquids over the sherbet. Let set about 20 minutes or until the sherbet is almost melted. Then serve.
Preheat oven to 350°. Melt margarine and pour into 13 x 9-inch pan. Sprinkle graham cracker crumbs over margarine. Mix together and press evenly into pan. Sprinkle chips evenly over crumbs; then nuts and coconut. Pour Eagle Brand milk over all. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into squares.
Dissolve Jell-O in cup of boiling water. Add cream cheese and beat with mixer; will have lumps. Mix in rest of ingredients; add 7-Up. Chill overnight.
Put bread and cheese in greased 9 x 13-inch casserole. Pour butter on this, then egg mixture. Refrigerate 1 or 2 days. Before baking add 1 can cream of mushroom soup and 1/2 can milk, mixed. Bake 1 to 1 1/2 hours at 350°, uncovered.
Put cake mix into bowl. Add beaten eggs, oil and water; blend well. Roll in 1 to 2-inch balls. Roll in powdered sugar. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes.
Drain juice from pineapple into saucepan; heat to boil. Dissolve jello in pineapple juice. In large bowl, mix pineapple-jello mixture and Eagle Brand milk. Mix Cool Whip into mixture with mixer on low speed. (Cool Whip should be frozen.) Pour into bowl and chill.
Grate cheese and add to Bisquick and sausage. Work in well. Form balls and place on well greased cookie sheet. Bake for 15 minutes at 400°.
Preheat oven at 350°. Mix shortening, brown sugar and egg. Stir in sour cream and blend in dry ingredients. Drop teaspoon of cookie dough onto cookie sheet. Cut dates in half and put a walnut half inside date. Press open side of date onto center of each cookie and bake for 8 to 12 minutes.
Coarsely mash avocados. Mix in all other ingredients. Serve with tortilla chips.
Cook onions and green pepper with butter 5 minutes. Add meat and brown well, stirring frequently. Add corn, tomatoes, sugar and salt. Simmer about 15 minutes. Stir in blended flour and water; cook for a few minutes and serve.
Combine Kool-Aid and sugar. Add pineapple juice and water. May store (refrigerate). When ready to serve, add ginger ale, ice and lemon juice. Garnish with orange slices, lemon slices and frozen strawberry halves.
In a large pot, cover potatoes and onion with water. Bring to a boil over medium heat. Cook until potatoes are tender. Add salmon, milk and butter. Add salt and pepper to taste. Serve with saltines.
Cream the shortening and sugar together, beating well. Add flavoring. Beat in eggs, one at a time, beating after each addition. Add flour and milk alternately, mixing well. Fold in cherries last. Pour into a large greased tube pan. Place in cold oven. Bake at 275° for 2 hours. When still warm, top with frosting.
Beat egg whites until foamy; add salt and gradually add sugar and beat until stiff. Fold in the vanilla, pecans and graham cracker crumbs. Bake in greased 9-inch pie pan at 350° for 30 minutes. Serve with whipped cream.
Cut top off cake, about 1/2-inch thick. Using a spoon, remove inside of cake, leaving about 1/2-inch on sides for stability. Cut fruit into small pieces. Mix with part of Cool Whip. Spoon fruit mixture into cake until inside is full. Place top back on and cover outside of cake with Cool Whip and garnish with fruit. Refrigerate for 1 hour.
Position rack in center of oven and preheat to 350. Line baking sheet with parchment. Sift Flour, Baking Powder and Salt into medium bowl. Mix Sugar, melted Butter, 3 Eggs, Vanilla Extract and ground Aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in Almonds.
Dissolve sugar, syrup and butter in a saucepan over low heat. Pour over beaten eggs. Add vanilla and nuts. Put in unbaked pie shell. Bake at 325° for 45 minutes.
In a large kettle, brown meat; drain and set aside. Melt butter; add flour and cook over medium heat, stirring constantly, 3 minutes. Do not brown. Add consomme; cook until slightly thickened and until it comes to a boil. Add vegetables, seasonings and meat. Simmer 1 to 2 hours.