HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss apples and lemon juice together. Stir in sugar and 1 tablespoon of mayonnaise. Mix until apples are well coated. Add remaining mayonnaise, celery and walnuts, tossing well. Serve immediately.
Butter sides of saucepan. In pan, combine all ingredients, except vanilla. Cook to hard ball stage (250° on candy thermometer). Remove from heat. Add vanilla. Pour slowly over popped corn. Butter hands lightly and shape into balls.
Brown beef, onions and pepper in a 10 inch skillet. Add remaining ingredients. Pour into a baking dish and bake at 350 degrees for 15-20 minutes or until bubbly.
Mix together dry cake mix and jello. Add remaining ingredients. Bake in 3 layers at 350°.
Mix first two ingredients in bag. Melt second two ingredients in pan and keep warm. Grease Bundt pan. Cut rolls into quarters and shake in bag of cinnamon and sugar. Put half of rolls in bottom of Bundt pan after rolled in cinnamon and sugar mix. Pour half of heated mixture over pieces in Bundt pan. Place last half of quartered rolls in Bundt pan. Pour the rest of warm mixture on top. Bake for 35 minutes at 350°. Cool for 10 minutes; turn upside down on plate. Peel off pieces and eat.
In your dessert dish, mix together milk, sugar and vanilla. Add crackers. Top with strawberries cooked with sugar to your taste and thickened with clear gel.
Cook meat, onion and green pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt and chili powder. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted. Turn into greased 9 x 9 x 2-inch baking dish. Make cornmeal topper. Stir cornmeal and 1/2 teaspoon salt into cold water. Cook and stir until thick. Add butter; mix well. Spoon over hot meat mixture. Bake casserole in moderate oven (375°) about 40 minutes. Makes 6 servings.
Mix all ingredients together, except onion rings, in a 2-quart casserole dish. Bake, uncovered, for 45 minutes at 350°. Add onion rings. Bake 5 minutes longer.
Mix together. Pour in 2 uncooked pie shells. Bake at 350° for 30 to 35 minutes or until golden brown.
Form layers in salad bowl of first six ingredients. Mix sour cream, sugar and mayonnaise. Cover salad. Seal bowl and refrigerate. Toss before serving.
Mix lemon juice and fish. Add remaining ingredients and mix well. Bake in a greased baking dish at 350° until brown (about 30 minutes).
Grind or crush vanilla wafers. Cut candied pineapple into pieces; leave other fruit and nuts whole. Mix all ingredients except milk and marshmallows. Melt marshmallows in milk and mix with other ingredients. When well mixed, pack in buttered angel food cake pan or into small loaf pans. When cool, remove from pan and wrap in waxed paper. Store, covered, at room temperature.
Preheat oven to 350°. Lightly butter an 8-inch square pan. Line the bottom with foil or parchment. Butter the foil. Melt 1/2 cup butter in a saucepan over low heat. Remove from heat. Add half of the white chocolate. Do not stir. Using an electric mixer, beat eggs with the salt until frothy. Gradually add the sugar and beat to a pale yellow and a slowly dissolving ribbon forms from the beater. Add butter and white chocolate mixture, vanilla and salt; then flour and mix just until combined. Stir in remaining white chocolate and semi-sweet chocolate. Spoon into pan. Bake until center is set and wooden pick comes out clean. (May cover with foil to prevent browning too quickly.) Approximately 30 minutes. Cool and cut into squares. Can sprinkle with nuts before baking.
Combine all ingredients and mix well. Pour into lightly greased 1 1/2-quart casserole. Bake, uncovered, at 350° about 1 hour or until set in center. (Evaporated skim milk works well, too.)
Heat butter in 4-quart saucepan over high heat; when about half melted, add remaining ingredients. Stir, cover and cook over high heat until mixture comes to a strong boil, about 10 minutes. Stir, reduce heat and simmer covered for 20 minutes. Remove cover and continue cooking until potatoes are very tender, about 20 minutes, stirring occasionally. Remove from heat, discard cinnamon. Serve immediately. Makes 10 to 12 servings.
Mix the sugar, Pet milk and cream cheese together with electric mixer. Add only enough Pet milk to mix together. Layer pan with cut up cake. Pour mixture on top; layer with bananas. Sprinkle nuts. Add layer of blueberry filling. Top with Cool Whip. Chill at least 2 hours (better if chilled overnight).
Cut steak into strips and quickly brown meat in hot oil. Add salt, green pepper, onion, soy sauce, sherry, garlic powder and ginger. Cover and cook over low heat for 10 minutes. Combine cornstarch and water; stir until dissolved and add to meat mixture. Cook, stirring constantly over low heat until lightly thickened. Add tomato and simmer about 10 minutes. (Additional water may be added, if needed.) Serve over rice.
Combine peanut butter, butterscotch and chocolate morsels in heavy saucepan. Place over low heat, stirring constantly until melted. Remove from heat and stir in peanuts. Drop by rounded teaspoonfuls on waxed paper.
Generously grease and flour Bundt pan. Cut biscuits into quarters. Place half the biscuits into the pan. Mix cinnamon and sugar. Melt the butter. Sprinkle half the sugar mixture over biscuits. Pour half the butter over this. Add half the pecans. Add the rest of the biscuits and repeat using all the sugar mixture and butter. Bake at 350° for 30 to 40 minutes. Cool 10 minutes. Turn onto a plate.
*Mix 1/3 cup sour cream with 2/3 cup unpasteurized heavy cream, shake well and let stand at room temperature for 8 hours.
Add butter to boiling chicken broth. Stir in salt, pepper, sugar and carrots. Simmer, covered, until al dente, about 10 minutes. Stir in lemon juice and parsley. Serve.
Mix together cornbread mix, corn and eggs. Pour 1/2 cornbread mixture in 9X13 greased baking dish. Add browned meat. Add chilies on top of meat. Sprinkle grated cheddar cheese on meat and chilies. Lay cheese slices on top of grated cheese. Top with remaining cornbread mixture. Bake at 350 degrees until brown (about 30-40 minutes).
Cook rice according to directions on box. Fry sausage and onion in skillet until done; drain. Melt stick of margarine in sausage. Add all ingredients in large mixing bowl; stir well. Bake in 9 x 13-inch casserole dish for 45 minutes at 350°. Enjoy!
Empty peaches in a 13 x 9-inch pan. Sprinkle cake mix over peaches. Do not stir. Melt butter and spread over dry cake mix. Bake at 350° for 35 to 40 minutes. Serve hot or cold.
Beat milk, eggs and sugar. Add cheese and margarine. Mix well. Add flour and baking powder. Store in refrigerator overnight. Bake in a large cast-iron skillet 45 minutes at 325°.
Cook rice and add raw beef, egg, salt and pepper. Mix well. Core cabbage head and place in boiling water. As leaves separate, take them from water. Spread out and fill with rice mixture. Roll up and place in baking dish. Mix tomato juice and sauce over cabbage rolls. Bake until beef is done, 1 to 2 hours, at 350°.
Dissolve yeast in water. Add sugar to yeast and water. Scald milk; while cooling, add shortening. Add flour to milk. Stir, then add flour as needed to make a soft dough. Turn out onto floured board and knead about 10 minutes. Cover and let rise. Punch down and let rise again. Form into cloverleaf rolls in muffin tin. Let rise until almost double. Bake in 375° oven about 30 minutes. Brush with butter.
Boil the macaroni and onion. Drain. Add the tomatoes and Cheddar cheese. Let set for 5 minutes.
Mix ingredients together. Bake 20 minutes in a 350° oven until hot and bubbly. Serve hot on crackers or bread.
Spread 4 cups sliced potatoes in bottom of greased 12-inch by 7-inch by 2-inch baking dish. Combine remaining ingredients; pour half of mixture over potatoes. Repeat layers. Cover and bake at 350° for 1 hour. Uncover and bake 30 to 35 minutes longer. Makes 8 servings.
Whip for mixing, no spoon. Put 2 tablespoons of batter per cake. Bake on hot griddle. Very light, much like sour dough pancakes. This came from Canada.
Blend vinegar, oil, dill weed, Accent, garlic powder, salt and pepper in blender. Add to veggies and marinate for 24 hours.
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion, butter, salt and pepper. Turn into a one quart casserole dish. Combine the 1/2 cup cracker crumbs and remaining butter. Sprinkle over mixture. Bake uncovered in 350° oven 35 to 40 minutes.
Blend oil, sugar and eggs well. Stir in apples, nuts and raisins. Add flour, vanilla, baking soda and cinnamon. Bake about 1 hour in greased 13 x 9-inch pan.
Cook sugar, milk and salt until it forms a soft ball. Add peanut butter and pour into a buttered dish. Let cool and cut into squares.
Mix sugar, nuts, coconut, butter and milk. Put in a bowl and cover; let stand in refrigerator overnight.
Cook spaghetti and drain. Combine dressing, seasonings, pepper, cucumbers, onion and tomatoes. Mix well. Chill.
Blend ingredients well. Spoon into shallow casserole. Sprinkle with a little paprika or 1/3 cup toasted sliced almonds. Bake at 375° for 15 minutes.
Brown hamburger, then mix all ingredients together. Cover with foil and bake 1 hour at 350°. The last 15 minutes, scatter noodles on top and continue to bake, uncovered. Serves 10.
Cook shells. Stuff with spaghetti sauce. Cover with slices of Mozzarella cheese. Add Parmesan and V-8 juice. Saute green pepper and onion in butter and put on top. Bake at 350° for 30 minutes.
Mix all ingredients in a bowl except the chocolate. Melt chocolate and pour over peanut butter mixture. Refrigerate and cut into bars.
Preferably use an iron skillet. Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completed sugared. (Coated and no syrup.) Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300° for approximately 30 minutes, stirring at 10 minute intervals.
Choose round crab apples uniform in size; do not pare them. Make a syrup with the rest of the ingredients. Bring to a boil and cook until sugar is dissolved. Cool. Add crab apples and heat gently, being careful not to burst the fruit. Let stand in syrup overnight. Pack cold into clean jars. Fill to 1/2-inch of top with syrup. Put on top and screw on tightly. Process in water bath at simmering temperature (180°) for 20 minutes.
Place all ingredients in crock-pot on low heat. Cook all day while you're sightseeing.
Rinse mushrooms and pat dry. Take out stems. Combine lemon juice, cream cheese, ham and seasonings. Stuff into mushrooms. Top with a slice of olive. Bake at 325° for 20 minutes.
Drain frozen spinach. Mix all ingredients (except bread) together. Refrigerate. Scoop out bread to make a canoe. Place bread on plate and make cubes out of leftover bread. Put dip into bread "boat." Serve cubes around outside to dip with.
Coarsely chop cranberries and mix with the sugar. Toss butter with bread cubes in large bowl. Add cranberry mixture and remaining ingredients. Mix lightly to blend. Makes stuffing for 14 to 16 pound turkey.
Melt butterscotch morsels in glass bowl in microwave on low heat, stirring frequently until melted. Mix in peanuts and noodles. Drop by teaspoonfuls on wax paper. Let them set until firm. Then serve or store in container with tight lid, in single layers separated with wax paper. Will keep two weeks if they last that long!!
Grease and flour three 8-inch round cake pans. Mix all ingredients and beat well. Pour into pans and bake 25 to 30 minutes at 350°.
Peel and cut potatoes into French fry strips. Scald in boiling water for 2 minutes. Drain and dry well with absorbent paper towels. Fry in oil until light brown. Drain and cool quickly. Freeze separately on a baking sheet. Then package and store in freezer.
Combine first 6 ingredients. Put in greased rectangular baking dish. Top with potato chips, grated cheese and almonds. Cover and refrigerate overnight. Bake at 375° for 20 to 25 minutes. Serves 6 to 8.
Mix sugar, milk, cocoa and oleo and bring to boil. Then cool slightly. Add peanut butter, minute oats, vanilla and coconut. Drop new mixture on wax paper by teaspoonfuls.
Blend butter and sugar until fluffy. Add eggs one at a time. Add vanilla and lemon or almond flavoring. Then add flour alternately with milk. Pour batter into greased and floured tube pan. Put in cold oven and turn heat to 325°. Bake for 1 to 1 1/2 hours or until done.
About 5 hours before serving or day ahead, in medium bowl, mix all ingredients, except chicken. Cut skin from chicken breasts, legs and thighs. Place chicken in yogurt mixture, turning to coat well. (Use skin, wings, back, neck and giblets for stock another day.) Cover and refrigerate at least 4 hours or overnight, turning occasionally.
Take the cheeses from the refrigerator and let soften. In a large mixing bowl, blend cheeses with 1/2 cup of pecans, 1/4 cup parsley and the remaining ingredients. Beat with mixer to mix well. Form into a ball. Sprinkle remaining pecans, parsley and a generous coating of chili powder onto wax paper and roll cheese ball in mixture until well coated. Chill until well set. Remove from refrigerator 30 minutes prior to serving. Serve with your choice of snack crackers.
Cut beef in 1/8-inch strips. Combine soy sauce, garlic, ginger and beef strips, then toss; set aside. Heat oil in large frypan or wok. Add beef; fry until brown. Add vegetables; stir-fry until tender-crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir until thickened and add tomatoes; heat through.
Mix first three ingredients together and place in buttered quiche dish or pan. In blender or with a whisk, mix next four ingredients and pour over ingredients in dish. Bake at 400° for 35 minutes. May substitute Egg Beaters for eggs and use skim milk to lower fat content. Serves four.
Cream together shortening, sugar and molasses. Add eggs, one at a time; beat well. Sift flour, spices, baking powder, soda and salt. Add dry ingredients alternately with buttermilk. Divide batter into 5 parts; put into well-greased 9-inch pans. Bake at 400° until lightly browned. Spread each layer, except top, with apple mixture or applesauce.
Combine all ingredients in order given, mixing well. Pour into 2 standard size loaf pans or 8 mini loaf pans. Bake at 350° in standard size loaf pans for 1 hour/mini loaf pan 45 minutes or until done (should be golden brown).
Sift flour and baking powder; set aside. Cream butter and sugar together until light and fluffy; set aside. Beat egg whites until stiff but not dry; set aside. While mixing at low speed, add flour mixture to butter mixture. Add milk, a little at a time. Beating well, add vanilla and egg whites into batter; mix well. Bake at 325° for 1 hour and 10 minutes.
Place bone or ham slices in pot. Add water to cover beans. Bring to a boil. String beans and add to pot. Add sugar and pepper. Cook over medium heat for 1 hour.
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan. Now combine white cake mix and butter or margarine. (Debbie and I mix it together with a mixer on low; it will be crumbly.) Sprinkle over the pumpkin mixture. Bake 1 hour at 350°. Best when served warm topped with whipped cream.
In a large heavy pan, heat oil and brown beef cubes on all sides. Add onion, bell pepper and garlic. Fry them with the beef for about 5 minutes. Add all the remaining ingredients except beans and simmer the chili for 1 1/2 hours or until the meat is tender. Add beans and simmer 30 minutes longer.
Combine dry ingredients. In separate bowl combine beaten eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins. Spray muffin tins with nonstick spray. Fill evenly. Bake at 350° for 15 minutes. Makes 12/2 servings with 1 bread, 1 meat, 1 fruit, 1 milk and 3/4 vegetable exchange with 6 muffins per serving.
Put the first 3 ingredients in a bowl. Put the remaining ingredients in a pan; cook over medium heat. Bring to boil and boil steadily for 6 minutes, stirring all the time. Pour pan mixture into bowl mixture and beat; pour into buttered 9 x 13-inch dish. Makes 2 1/2 pounds.
Heat oil in a heavy pan. Add rice and next 7 ingredients. Cook; stir often, until rice is brown. Stir in water and tomato sauce. Bring to a boil. Reduce heat to medium. Cover and cook 25 minutes or until rice is tender.
In 2-quart casserole, mix soup, milk, pepper and broccoli. Bake at 350° for 25 minutes. Stir. Sprinkle onions over broccoli mixture. Bake 5 more minutes or until onions are golden.
Line pan with crackers, then add pudding (follow directions on box to make). Cool Whip and cherry pie filling are added last. Chill 3 hours.
Mix first 7 ingredients and form into meat balls. Brown in 3 tablespoons oil. Add water and tomato sauce. Cook over low heat for 40 to 50 minutes. May also be cooked in a crock-pot.
Brown sausage, drain and cool. Mix with the rest of the ingredients and pour into a greased 9 x 10-inch baking dish. Cover and refrigerate overnight. Bake in a preheated 350° oven for approximately 45 minutes or until brown.
Almost fill a 2-quart casserole with cut up squash. Sprinkle spaghetti mix on top. Cover with tomato slices; sprinkle with sugar. Cover tightly. Bake at 400° for 45 minutes to 1 hour, until squash is tender. Cover with American cheese; let melt. If too juicy, crumble crackers on top to take up juice.
Heat oven to 350°. Mix together 1 cup flour, butter and powdered sugar. Pat into 7 x 11 pan. Bake 15 minutes.
Cook broccoli for 5 minutes. Drain. Steam in colander 10 minutes. Combine soup, mayonnaise, onion, cheese and eggs. Add broccoli. Put in greased 1 1/2-quart casserole. Top with cracker crumbs. Bake at 400° for 30 minutes. Serves 6 to 8. Better if made a day ahead but baked just before serving.
Cook tomato sauce and spices on low for 20 minutes. Brown meat with onion and bell pepper; drain. Cook noodles and drain. Mix all together, along with mushrooms and pepperoni. Put in baking dish and top with 8 ounces shredded Mozzarella cheese and 8 ounces shredded Cheddar cheese. Bake at 375° for 30 minutes.
Mix together flour, 1 tablespoon brown sugar and oleo; bake for 15 minutes at 350° in 9 x 9-inch pan.
Thaw hash browns. Put in 9 x 13-inch pan and spread evenly. Mix rest of ingredients and pour over potatoes and spread evenly. Bake at 350° for 1 hour. Let set 15 minutes before serving.
In enough water to cover, soak black-eyed peas for 6 hours or overnight. Drain well. Transfer peas to saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat and allow to boil until tender, about 45 minutes. Do not overcook. Drain well and transfer to a large bowl. Blend in dressing and let cool. Add remaining ingredients and mix well. Makes 7 1/2 cups.
Separate eggs. Put flour into slightly beaten egg yellows. Add just enough warm water to make soupy. Will be slightly lumpy. Place over open flame. Add sugar and milk. When thick and separated from pan, turn off heat. Add butter, vanilla and coconut. Pour into pie shell. Cover with beaten egg whites. Sprinkle with coconut. Brown and enjoy.
Combine the first six ingredients in large pan suitable for oven. Combine remaining ingredients over low heat until margarine is melted. Pour over	first mixture and stir to cool. Bake at 200° for 1 hour and 45 minutes. Stir every 30 minutes.
Slice cheese into squares. Melt cheese in large saucepan with mayonnaise. When completely melted, add potatoes and mix until blended. Layer mixture into a 9 x 13-inch baking dish. Cover with bacon bits. Bake at 350° for 45 minutes to 1 hour.
Wash broccoli and dice. Peel green stems and dice. Mix broccoli, olives, olive juice, eggs and mayonnaise. Toss lightly. Chill. Keep refrigerated.
Heat pineapple and water; add jello. Stir until dissolved. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into mold and chill. Serves 8.
Turn whipped topping into bowl; add dry gelatin. Mix until well blended. Add cottage cheese and pineapple. Stir until blended. Chill for 30 minutes before serving.
Mix all ingredients together. Pour batter into jelly roll pan. Bake at 350° for 25 to 30 minutes. Cut while still warm.
Cook onion in hot oil until golden. Add meat and garlic. Brown lightly. Drain. Add remaining ingredients; simmer, uncovered, 2 to 2 1/2 hours or until thick. Remove bay leaf. Serves 6.
Place apples in a greased 13 x 9 x 2-inch baking dish. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over the apples.
Mix all ingredients together, except wieners. Drain pineapple, using 1/2 juice with above ingredients. Boil 5 minutes. Add wieners and simmer.
Add corned beef and onion soup mix to potatoes and mix gently. Melt the margarine in a large skillet. Add potato mixture and fry until lightly browned.
Mix butter and sugar. Add egg yolks; beat. Add flour, baking powder and salt, alternating with milk. Fold in egg whites which have been beaten until stiff. Bake in greased tube pan at 350° for 1 hour.
Combine cider, cloves, allspice, cinnamon sticks and sugar and simmer. Add orange juice, lemon juice and sugar. Strain out spices. Chill. Heat to serve.
Sift flour, baking powder, salt, soda and sugar together. Cut in the shortening and mix until it resembles a coarse meal. Then add the mixture of eggs, milk and vanilla. Refrigerate at least 2 hours before rolling out on floured surface to cut into shapes. Bake at 350°. Do not overbake.
Heat oven to 350 degrees. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Place ice cream cones in muffin cups; fill with batter to within 1 inch of top of cones. Bake at 350 degrees for 20-25 minutes or until cake springs back when touched lightly in center. Cool completely. Spread frosting on tops of cupcakes. Decorate as desired with assorted candies. Makes 36 cupcakes.
Mix all ingredients together and chill dough. Bake 8 to 10 minutes at 350°.
Prepare Stove Top stuffing according to package directions. In a well-greased large baking dish, cover bottom with green beans. Layer stuffing mix over beans. Place chicken breasts on top. Mix together soup, Miracle Whip and shredded cheese and pour over top of chicken. Bake, uncovered, for 1 hour and 15 minutes at 350°.
Mix all ingredients thoroughly. Pour in casserole dish. Bake at 400° for 20 to 30 minutes, until cheese is bubbly.
Cook broccoli and drain well. Mix eggs, soup, mayonnaise, onion, salt and pepper. Add to broccoli. Pour into a greased casserole dish. Top with cheese. Mix oleo and stuffing mix and add to top of casserole. Bake at 350° for 45 minutes, uncovered.
Prepare pudding as directed on package. Cover surface of pudding with waxed paper to prevent skin from forming. Cool to room temperature; stir in flavoring. Split ladyfingers lengthwise and arrange in a 2-quart trifle bowl or glass bowl, using as many as needed to line bowl.
Brown onion in margarine. Thaw broccoli. Mix all ingredients together. Bake at 350° for 40 minutes.
Cream oil, butter, both sugars, vanilla and eggs. Sift all dry ingredients together; add to the first mixture. Drop by teaspoons onto a cookie sheet. Bake at 375° for 12 minutes.
Beat eggs. Add next 5 ingredients. Mix dry ingredients. Stir in pineapple. Bake in 9 x 13-inch pan, greased and floured, at 325° for 1 hour.
Lay 1 package of crescent rolls on bottom of cake pan. Combine cream cheese, 1 cup sugar, egg yolk and 1 teaspoon vanilla. Spread on top of dough. Top with other package of dough. Beat egg white until fluffy. Pour over top of dough and sprinkle with 1/4 cup of sugar. Bake at 350° for 20 to 30 minutes.
Mix well and cook in 3 cake pans or sheet cake pans for 30 minutes at 350°.
Melt butter in pan and saute onion until soft but not brown. Add flour and salt and make into paste. Add enough chicken stock and stir constantly until thickened. Add chicken and vegetables. Season to taste. Heat through. Pour into pie shell, cover with top crust, cut slits. Bake at 450° F. about 20 to 25 minutes or until brown.