HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking powder, 2 cups sugar and salt. Combine with remaining ingredients (except cinnamon, 3/4 cup additional sugar and apples) in bowl; beat well until smooth. Pour half of batter in greased tube pan. Spread half of pared, sliced apples over batter. Mix cinnamon and additional sugar; sprinkle half over apples. Add remaining batter, apples and sugar/cinnamon mixture. Bake at 325° to 350° for 1 1/2 hours. Let cool before serving.
Combine green beans and water in a saucepan. Bring to a boil; cover, reduce heat and simmer 8 minutes. Fry bacon and onion in a heavy skillet until bacon is crisp. Remove mixture with a slotted spoon; drain and set aside. Pour off drippings from skillet. Combine vinegar and sugar in skillet and bring to a boil. Add beans and bacon mixture. Cook over medium heat until thoroughly heated. Serves 3.
Mix flour and sugar together. Add warm beer slowly. Mixture will be tacky. Put into greased loaf pan and bake at 350° for 1 hour. Brush the top with oleo after baking. Mix remaining ingredients together and spread on top of warm bread.
Mix ingredients. Pour into casserole which has been greased. Bake at 350° for 1 hour. This may be made up to 24 hours ahead, placed into the refrigerator and then baked.
Melt butter in a 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes stirring every 10 minutes. Place candy coating in top of double broiler, bring water to boil. Reduce heat to low, and cook until coating melts. Cool 2 minutes; add pecans and stir until coated. Drop by rounded teaspoonfuls onto wax paper. Let cool completely. Yields about 4 dozen.
Filling: In skillet combine first 15 ingredients. Bring to a boil. Reduce heat. Cover tightly and simmer for 15 minutes. Uncover and cook for 5 minutes. Remove from skillet. Set aside.
Mix crushed pretzels, 3 tablespoons of sugar and melted margarine together and press in dish. Bake 10 minutes at 350°.
Melt butter in a 9 x 13-inch baking pan. Combine flour, baking powder and sugar in a bowl. Stir in milk and mix thoroughly. Pour flour mixture over melted butter and add peaches. Stir one time. Sprinkle with cinnamon. Bake at 350° for 30 to 45 minutes or until crust is puffed and browned. Serve warm. Makes 8 servings.
In a 4-quart saucepan over medium heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Drain off fat. Stir in soup. Add remaining ingredients. Heat through, stirring often.
In a large bowl combine chocolate bits, Marshmallow Creme, oleo, nuts and vanilla. Set aside. In heavy pan, combine sugar, salt and Pet milk. Cook, stirring, until a full rolling boil begins; boil another 6 or 8 minutes, stirring constantly. Pour over other ingredients and mix together. Store in refrigerator.
Preheat oven to 400°. Combine biscuit mix with sugar, cinnamon and allspice. Beat banana, egg and vanilla into mixture, blending well. Spoon batter into a greased and floured 9-inch square pan. Spoon cranberry sauce evenly over batter. Combine brown sugar, flour and pecans. Blend in butter. Sprinkle over cranberry sauce. Bake for 25 minutes or until cake tests done.
Add all ingredients together in a blender. Blend. Pour into 9-inch pie pan. Bake in 350° oven for 40 to 50 minutes.
Put pie filling in dish. Place enough thick loaf bread with crust cut to cover top of pie. Melt margarine. Add sugar, flour and egg. Stir. Pour this over bread. Let stand 10 or 15 minutes. Bake in a 350° oven until golden brown.
Bring milk and broth to boil. Melt butter in medium saucepan over medium heat. Add onions; cook until transparent. Stir in flour; cook 2 minutes. Whisk in hot milk mixture, thyme, salt and spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and greens.
Chop vegetables; cover with ice water, mixed with 1/2 cup salt. Let stand 1 hour. Drain and rinse, then drain again. Pour boiled mixture over vegetables. Put on low heat 10 to 15 minutes. Get hot, but do not boil, the last 4 ingredients. Put in hot jars and seal.
Pressure cook chicken (skinned) until done, about 7 minutes. Cool, debone and cut into 1-inch chunks. To chicken, add apple, grapes, celery and pecans or walnut pieces. Mix thoroughly after each addition. Use creamy Italian dressing, as much as necessary. Serve on bed of lettuce, garnish plate with small cluster of grapes with carrot sticks. Serve with tossed salad. Serves 4.
Pour pineapple into a baking dish and cake mix (dry, as it comes from the box). Cut up margarine on top. Bake at 350° until brown and the cake mix is crusty.
Drain fruit. Combine 2/3 cup syrup of each of the fruits in a saucepan. Add orange juice and grated rinds; simmer uncovered until reduced by half. If too sweet, stir in the juice and 1/2 lemon. Transfer to top of double boiler. Add drained fruit and dates and cook for about 15 minutes. An electric frying pan can be used for the dish. When ready to serve, transfer to chafing dish and serve hot. Yields 8 to 10 servings.
Mix tomato juice and egg. Add crumbs, parsley, celery and crabmeat. Mix well. Roll into finger lengths. Wrap each with 1/2 strip bacon. Broil, turning to brown evenly. Makes 2 dozen rolls. Fry in an electric frying pan, pouring off grease as it accumulates.
Mix water, soda and cocoa together and let stand. Cream butter and sugar; add eggs, one at a time. Add flour and milk. Add vanilla, water, soda and cocoa mixture. Let stand 1 minute. Add salt. Bake in 3-inch pans for thick layers. Bake at 350° for 25 to 30 minutes. Cool before frosting with white or chocolate icing.
Cream the butter, sugar, egg and vanilla until light. Sift dry ingredients. Combine all ingredients, including milk and mix until creamy. Pour into a 9-inch square pan. Dot the top with butter. Generously sprinkle brown sugar and cinnamon on top and bake at 350° for 25 to 30 minutes.
In a dry, heavy saucepan, toast the cumin seed and the caraway seed over moderate heat, stirring for 2 to 3 minutes or until they are fragrant and transfer them to a plate. In the pan, cook the leek in the butter, stirring occasionally for 5 minutes or until it is very soft; stir in the broth and the potato, peeled and cut into 1/2-inch dice and bring the liquid to a boil. Simmer the mixture for 10 minutes or until the potato is tender; stir in the toasted seeds, the kielbasa, the cream and salt and pepper to taste and simmer the soup for 5 minutes. Just before serving, stir in the spinach. Serves 2.
Mix all together. Pour into greased 2-quart casserole. Bake at 350° for 40 to 45 minutes, covered. Remove cover and bake 10 to 15 minutes longer.
Fill blender container to top-cup marking with vegetables. Add cold water just to cover vegetables. Cover container; run just long enough to chop vegetables, about 3 to 4 seconds. Pour mixture into strainer; drain thoroughly. Repeat with remaining vegetables. Mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper. Pour over chopped cabbage and green pepper; mix.
Heat 1/2 cup of the chocolate chips and the butter over low heat until melted; cool. Heat oven to 375°. Mix flour, sugar, baking powder, vanilla, salt, eggs and chocolate mixture. Spread in ungreased square pan, 9 x 9 x 2-inch. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chocolate chips. Bake until marshmallows are golden brown and wooden pick inserted in center comes out clean, 15 to 20 minutes. Cool completely; cut into 2 x 1-inch bars. Makes 36 brownies.
Stir the ingredients together in a casserole dish and bake at 350° until bubbles or is hot. Serve as an appetizer with Wheat Thins crackers.
Cream butter, sugar, baking soda and salt until fluffy. Add eggs, one at a time, to the mixture and whip until fluffy. Add flavor. Scrape sides of bowl. Add flour just to bring together. This is a soft dough but not sticky. Scoop on lightly greased pans. Press down with sugar bowl dipped in sugar. Bake 10 minutes at 375°.
Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash. Add margarine. Drop by tablespoons onto oiled griddle. Cook until delicate brown. Turn and brown other side. Serve immediately. Makes 6 servings.
Mix together. Put in baking dish. Bake at 350° for 45 minutes. Serves 10.
Mix all ingredients well and chill. Dip with vegetables or corn chips or cut cocktail tomatoes in halves and scoop out centers. Drain on paper towels. Spoon spinach mixture into each half and serve as hors d'oeuvres.
In mixing bowl, combine Cheddar cheese and cream cheese, chopped sandwich meat, chopped green onions, dash of Accent, salt and 1 tablespoon Worcestershire sauce. Mix well by hand and form into ball. Serve with crackers.
Make just as you would a hamburger and place a pineapple ring on top in place of cheese.
Combine cider and cinnamon and boil down to about 1 cup. Remove cinnamon stick. Stir in remaining ingredients and boil down to a thick syrup.
Chill canned milk for several hours. Mix jello, hot water and salt. Chill until half set; then beat until light and fluffy. Add lemon juice and sugar. Beat cream until thick and add to the lemon mixture. Crush wafers and cover the bottom of a 9 x 12 x 2-inch dish using only half of crumbs. Pour in the mixture and cover with remaining crumbs. Chill overnight or at least several hours, until set. Will serve 12.
In a large skillet saute peppers, celery and onions in oil until tender. Add remaining ingredients and mix well. Cover and simmer 15 to 20 minutes or until rice is tender and liquid is almost absorbed, stirring occasionally. Serves 4. Serve with cornbread.
In large bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour in crust and chill 3 hours or until set. Top with pie filling before serving.
Saute rice, garlic and mushrooms in oil until rice begins to brown. Stir in hot water and onion soup. Add tomatoes, salt and oregano. Pour into casserole. Cover and bake for 35 minutes at 350°.
Cream butter and sugar until fluffy. Beat in egg. Add sifted dry ingredients alternately with milk. Fold in blueberries. Grease and flour an 8 x 8-inch pan. Bake at 350° for 30 minutes.
Mix sugar, raisins and coconut in large bowl. Place a scant teaspoon in each won ton skin. Moisten edges, fold into triangle and deep fry for 2 to 3 minutes or until golden brown. Drain thoroughly on paper towels. Store in airtight container. Makes 250!
Mix all ingredients well. Shape into loaf. Bake in a shallow bowl or pan at 350° for about 1 1/4 hours.
Preheat oven to 350°. Sprinkle roast with salt, pepper and cinnamon; rub into meat. Place roast on rack in baking pan, fat side up. Bake about 3 to 3 1/2 hours (allow 25 minutes per pound). Place pears and sweet potatoes around meat; continue baking. Spoon off fat.
Dissolve gelatin in water. Heat gelatin, soup and cream cheese until melted. Use a wire whip to cream it. Remove from heat and add all other ingredients. Pour into mold and chill. Unmold and serve with crackers. Makes one large mold or two small.
Put first 8 ingredients in a large bowl; mix thoroughly. Heat 2 tablespoons of fat in skillet. Form mixture into 1-inch balls and drop into skillet, a few at a time, and brown on all sides. Remove and keep in warm place. Continue until all meat balls are browned. Add fat as needed. Add hot water to the drippings in skillet. Bring to a boil. Blend flour with cold water. Stir into water in skillet and cook until thickened, stirring constantly. Return meat to skillet and simmer on low heat 30 minutes. Serve over rice, mashed potatoes or noodles. Serves 6.
Cook mostaccioli for 8 to 10 minutes. Drain; toss with one tablespoon olive oil. Return to pan and keep warm. Saute garlic slowly in three tablespoons of olive oil until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat; stir in cheeses and heat, stirring until chunks begin to melt. Pour over mostaccioli.
Cook and cool rice and peas (separately) and mix with tomato, pepper, scallions and artichokes. Add almonds and mix with the dressing. Let set for several hours before serving.
Beat eggs and sugar together. Add flour, baking powder and salt, sifted together. Add apples (sliced), then add lemon juice and nuts. Bake in buttered 6 x 9 1/2-inch dish for 35 to 40 minutes in 350° oven. Serve hot or cold with whipped cream, ice cream or hard sauce. Serves 4 to 6.
Mix in mixer until blended (it will be lumpy). Pour in long pan and freeze. Take out 15 minutes prior to serving. Cut in blocks and serve.
Melt margarine in baking dish. Combine all ingredients and cover dish. Microwave on High for 15 minutes.
Cook and rinse noodles. Season and brown meat with onion. Drain meat and canned vegetables. Add together ingredients; simmer and season with soy sauce to taste.
Gradually blend, sour cream, miracle whip and cream cheese, beat until smooth. Add lemon juice, mix well with a fork. Add garlic, salt, dill and tabasco sauce, mix well. Add horseradish. Pat shrimp dry with paper towel. Cut shrimp (large ones) in about 4-5 pieces. Mix lightly with ingredients. Adjust seasonings to taste. Serve with shredded wheat crackers, chips or corn chips. Tastes best the second day after made. Makes about 2 cups.
During cooking time for standard pea soup, add the first 5 ingredients. Stir frequently. Near end of cooking time, add large pinch of Chinese Five Spice powder and stir. Add salt to taste if necessary. Serve with French bread.
Cut up broccoli, cauliflower and sliced onion; place in large bowl. Combine mayonnaise, sugar and Parmesan cheese together; pour over vegetables. Refrigerate for 3 to 4 hours or overnight. Add lettuce, water chestnuts, bacon bits and croutons just before serving. You may put cashew nuts, if desired. Very good even after refrigerated for a few days, if some left over.
Soften cream cheese and mix with seasonings. Spread on ham slices and roll up. Fix with a toothpick. Refrigerate overnight. Before serving, slice in bite size pieces and top each with a slice of stuffed olive.
Cut shortening into flour with pastry blender until mixture resembles coarse meal. Add 1 cup milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly.
Cook squash until tender. Drain and mash with butter, salt and pepper. Add slightly beaten egg, bread and onion. Mix all well. Pour 1/2 mixture in casserole. Then add cheese to top. Add remaining mixture and top with cheese. Bake at 350° for 30 minutes.
Mix mayonnaise, vinegar and sugar. Mix all at least 2 hours before serving and refrigerate.
Saute onion, celery, green peppers, butter and salt, then add pepper and tuna; break up pieces of tuna. Combine mayo, milk and Worcestershire; stir into mixture. Spread in a shallow baking dish. Place Tater Tots on top of tuna. Bake at 425° for 30 minutes.
Blend sugar and butter together. Add well beaten eggs. Sift in flour and salt. Add nuts; add vanilla and mix until smooth and light. Drop onto greased baking sheet, spaced well apart. Place half a pecan in center of each cookie. Bake at 375° about 10 minutes.
Spray casserole dish, layer sliced potatoes and cheese. Add minced onions in milk and pour over potatoes. Sprinkle paprika on top. Cover and vent. Cook on High 10 to 12 minutes, rotate dish 3 times. Broil to brown.
Mix potatoes, margarine and sugar. Beat. Add flour and eggs. Beat. Add milk and nutmeg. Beat. Pour into unbaked pie shell. Cook at 350° until done.
Prepare chicken breasts (cut in half). Cook the broccoli for 5 minutes; drain. Mix soup, salad dressing, lemon juice and curry powder. Place the broccoli on the bottom of a 9 x 13-inch pan. Cube the chicken over it. Pour the soup mixture over the chicken. Sprinkle with the bread crumbs, mixed with the butter. Bake until browned, about 40 to 45 minutes, in 350° oven.
Preheat oven to 350°. Cook noodles as directed and drain. In a large skillet, cook and stir onion in margarine until tender. Stir in 2 cans soup, pimentos, salt and pepper.
Beat egg yolks. Cream the butter and sugar. Add flour and soda. Roll in balls the size of pecan, then press on pan with 2 fingers. Bake at 300° for 8 to 10 minutes on greased cookie sheet.
Heat oil and wine together on medium heat. Add all other ingredients and mix well. Roll out in strips about the size of your thumb. Cut in 4-inch lengths. Bake 12 to 15 minutes at 400° on an ungreased baking sheet.
Brown ground beef with onion and green pepper. Drain fat and turn into a 2 1/2-quart crock-pot. Add vinegar, sugar, chili powder and tomatoes. This will fill a 2 1/2-quart cooker. Cover and cook on high until it bubbles, then turn to low and simmer at least 4 to 4 1/2 hours, or all day.
Brown venison and sausage in hot oil in a large Dutch oven. Add onion and celery. Cook until tender. Add remaining ingredients, except carrots and potatoes. Cover, reduce heat and simmer 30 minutes. Add carrots. Cook, uncovered, 30 minutes. Add potatoes and cook an additional 30 minutes or until potatoes are done.
Roast chopped pecans in butter at 250° for 15 minutes. Melt cream cheese in top of double boiler. Add powdered sugar and vanilla. Mix well; add nuts. Drop by teaspoon onto waxed paper. Let dry on one side, then turn each and let dry on other side. Store in covered container.
Stir all ingredients together. Place in a greased casserole and top with crushed cornflakes (2 cups). Drizzle with 1/4 cup melted margarine. Bake at 350° for 30 to 45 minutes.
Wash beans thoroughly. Place beans in a pan; cover with water and 2 tablespoons salt. Soak overnight. In the morning; drain, add 2 quarts of water. Add ham bone and bring to a boil. Simmer slowly 2 1/2 to 3 hours. Remove ham bone. Add onion, tomatoes, chili powder, garlic, ham, carrot, celery, salt and pepper. Simmer until vegetables are done.
Mix all ingredients together and pour into loaf pan. Bake 1 hour at 350°.
Pour pineapple	in cake pan, then add cherry pie filling; sprinkle cake mix on top, then sprinkle brown sugar over all. Cut up 2 sticks of butter on top of cake mix. Make sure all the cake mix is wet. Bake at 350° until done.
Mix 1/4 cup sugar, flour and milk. Cook until thick. Add well beaten eggs. Beat together and set aside. Put 1 cup sugar in iron skillet and cook until melted. Put other mixture into melted sugar and cook until creamy. Add butter and vanilla.
Spread the cream cheese into the bottom of a rectangle cake pan or a pan of similar size. If the cheese is hard to spread, you can microwave it in a covered bowl for 1 minute and check to see if it is soft enough. If not, then microwave for 30 seconds more and check again. Keep repeating until it is soft enough to spread. Layer pizza sauce on top of cream cheese. Sprinkle with pepperoni and Mozzarella cheese. You can also add any other toppings you like on pizza, such as sausage (cooked already), onions, mushrooms, black olives or green peppers. Bake at 350° until cheese is melted and bubbly. Serve with tortilla chips.
Cook hamburger meat and onion until done; drain fat. Add soup, sauce, milk and chilies. Mix well. Add diced cheese to mixture. In large 9 x 13-inch greased casserole dish, put one layer of tortillas (quartered). Add part of meat mixture and alternate with tortillas until all of mixture is used. Bake at 350° for 30 to 35 minutes until bubbly. Do not add salt. Serve with a salad. (Three casserole dishes, each approximately 6 x 9-inches, may be used. Two may be frozen before baking for later use. If frozen, thaw to room temperature before baking.)
Stir first 4 ingredients together; stir in corn meal. Mix eggs, milk and shortening together in a separate bowl, then place with the dry ingredients. Mix just until smooth, not too long; can be a little lumpy. Pour into greased 9 x 9 x 2-inch pan or small iron skillet. Bake at 425° for 20 to 25 minutes.
Using sharp knife, cut top to bottom from pineapple. Carefully cut and peel pineapple. Cut pineapple in half and core. Chop half of the pineapple into tidbit sizes. Using a coarse grater, shred remaining pineapple, reserving any juice. Halve any large strawberries. Set fruit aside. In large punch bowl, stir lemon and orange juice, sugar and curacao until sugar is dissolved. Stir in champagne, white wine, club soda and ice ring (if you made one, pineapple, pineapple juice and strawberries).
Heat milk and marshmallows until marshmallows melt. Mix all ingredients together in large bowl. May be pressed in butter molds or made into small balls. Chill in refrigerator.
Soften the butter in a small bowl with an electric mixer or wooden spoon. Mix in the cheese, seafood and seasonings. Spread the mixture on halved muffins. Place them on a cookie sheet; broil until bubbly.
Mix berries and pectin; dissolve and let stand 30 minutes. Add sugar and Karo and stir until dissolved. Put in containers and freeze.
Mix pineapple and pudding. Add Cool Whip, marshmallows and nuts.
Line cookie pan with foil. Place crackers side by side on bottom of pan. Boil sugar and butter for 5 minutes and pour over crackers, smoothing with back of spoon. Bake in preheated oven for 5 minutes. (There should be bubbles all over.) Remove from oven and sprinkle chocolate chips all over the top. Wait 3 minutes and spread chocolate with back of spoon.
Combine sausage, onion and green pepper in skillet; cook until sausage is brown. Drain well and set aside. Combine water, soup and salt in saucepan. Bring to boil. Add rice; cover and reduce heat. Simmer 7 minutes. Put in casserole; cover and bake at 375° for 35 minutes.
Mix all ingredients; form into a ball. Roll in nuts, if desired. Chill. Serve with an assortment of crackers.
Place cubed bread in 9 x 13-inch baking dish; mix in a bowl melted butter, eggs, milk, cinnamon, nutmeg, salt and sugar. Blend well. Pour over bread; sprinkle raisins over and bake at 350° until firm, about 50 minutes.
Thaw potatoes. Mix all ingredients together. Place in greased 9 x 13-inch pan. Add crushed corn flakes and 1/4 cup butter to top. Bake at 350° for 1 hour.
Boil sugar and water together for 5 minutes; cool. In punch bowl, stir sugar syrup with cranberry juice and pineapple juice. Add thawed lemonade and number of cans of water as stated on can. Stir in lime juice. Add ice or ice mold.
Combine dressing mix and oil; add dill, garlic and lemon pepper. Pour over crackers; stir to coat. Place in warm oven for 15 minutes.
Bring milk, cocoa, sugar and margarine to a boil. Cook 2 1/2 to 3 minutes. Add vanilla; remove from heat and add oatmeal and pecans. Mix well and quickly. Drop by spoonfuls onto wax paper to cool.
Melt butter in large skillet. Add rice, onion and green pepper. Cook and stir until mixture is lightly browned. Add remaining ingredients. Quickly bring to boiling. Reduce heat and simmer 5 minutes.
Mix all ingredients together except frankfurters. Dip frankfurters into batter. Fry in deep hot fat about 4 minutes or until brown. Turn and cook until a golden brown.
Melt package of caramel candies and milk in double boiler. Add 2 cups pecans. Drop by teaspoonful on well buttered wax paper. Melt chocolate almond bark. Dip candy in chocolate by toothpick.
Saute onion in oil 2 minutes. Add beef; cook until browned, breaking up. Add tomato sauce, chili powder, salt and pepper. Cover; simmer 30 minutes. Uncover for the last 5 minutes of cooking. Serve on hot dogs with mustard and chopped onions. This can be frozen.
Combine cinnamon drops in hot water. Stir until dissolved., Add celery for salad.
Preheat oven to 350°. Brown onion and meat in oil. Stir in flour; cook for 2 minutes. Add stock and simmer for 5 minutes. Add rest of the ingredients. Season. Put mixture into a baking dish and cover with mashed potatoes, marking their surface with a fork. Cook for 45 minutes.
Combine all ingredients thoroughly. Shape into a loaf in a shallow baking pan. Bake in a 350° oven for 1 hour. Allow meat loaf to stand five minutes before slicing. Makes 6 servings.
Mix thoroughly. Store in plastic container. Use 1/3 cup of mix to each cup. Fill cup with hot water.