HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill 7 quart jars with diced apples. Combine all other ingredients and boil until thickened, then add lemon juice. Pour over diced apples. Allow 1-inch headspace. Process in hot water bath for 20 minutes.
Cook almonds and sugar over low heat, stirring constantly. Cool on wax paper and break apart.	Store at room temperature. Combine remaining ingredients. Toss with Sweet and Sour Dressing.
Following box directions, boil water in saucepan. Add uncooked macaroni and broccoli. Wait 9 to 12 minutes (as directed on box). Drain macaroni and broccoli. Add cheese from box; stir until well blended. Add olives and stir. Serve immediately. Makes 2 1/2 servings.
Cut beef in strips; brown in cooking oil. Add onion, beans, celery and mushrooms. Cook 4 to 6 minutes, stirring constantly or until beans are crisp-tender. Combine soy sauce and cornstarch with liquid. Add to skillet mixture; cook and stir until liquid has thickened and is shiny. Serve with white rice. Serves 4.
Simmer the first 4 ingredients in small amount of water for 8 to 10 minutes. Line casserole dish with stuffing mix which has been combined with margarine. Save enough for topping. Mix soup into squash mixture and blend in 1 cup sour cream. Pour into casserole; sprinkle with stuffing. Bake at 350° for 35 minutes or until brown.
Mix all ingredients in a large bowl. Transfer to an 11 x 9-inch pan. Bake at 375° (glass pan at 350°) for 35 minutes or until cake tester comes out clean.
Cook chopped onion in fat until tender. Add meat, 1 teaspoon salt, pepper and chili powder; blend. Place in greased 1 1/2-quart casserole. Place potatoes over meat. Add a layer of string beans, then corn, sprinkling each layer with salt. Place sliced tomatoes in layer over corn. Top with cheese and parsley. Cover; bake at 350° for about 25 minutes. Serves 6.
Combine cracker crumbs and margarine. Reserve 1/3 cup crumb mixture. Press remaining crumbs into the bottom of a 13x9x2-inch cake pan. Bake at 375° for 15 minutes. Cool.
Mix together and make little pie crusts (use round cookie cutter). Put into cupcake pan.
Brown chuck. Add other ingredients. Roll in tortillas and bake at 300° for 25 minutes. Remove from oven. Pour sauce over enchiladas. Sprinkle cheese on top and return to oven for 10 minutes or until cheese melts.
Have margarine, Crisco and eggs at room temperature. Cream margarine, Crisco and sugars until fluffy. Add eggs, one at a time; mix after each addition. Sift baking powder and salt with flour. Add flour mixture alternately with milk to sugar mixture. Add flavorings and nuts. Grease and flour 10-inch tube pan. Pour batter into pan; bake for 1 1/2 hours at 325°.
Melt together the chocolate and butter. Pour into bowl and add remaining ingredients. Preheat waffle iron. Drop 1 tablespoon in each section of waffle iron. Cook 50 to 60 seconds. Frost.
Add beaten eggs to sugar, molasses and melted shortening. Add flour, sifted with other dry ingredients. Add hot water last. Bake in greased and floured pan at 350°. Serve with Cool Whip if desired.
Take ice cream and juice out of freezer about 1/2 hour before preparing. (This will make it easier to mix, but it is not necessary.) The 7-Up need not be chilled. Mix all ingredients in a large container with a mixer for several minutes. Makes 2 large punch bowls of punch.
Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all the ingredients are moistened. Spoon batter into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes, or until bread tests done.
Saute onion and uncooked rice in mayonnaise until onion is tender. Blend in the curry powder and currants. Stir in broth. Cover and cook about 20 minutes or until rice is tender. Let cool.
Bring to a boil margarine, water and cocoa. Put flour, sugar and salt in a big bowl. Add hot cocoa mixture to flour and beat well. Add eggs, sour cream, baking soda and vanilla. Beat until nice and smooth. Bake in a greased jelly roll pan at 400° for 20 minutes.
In a small pan, sprinkle gelatine over baby juice; let stand 1 minute. Stir until gelatine is dissolved, about 3 minutes. Pour into small loaf pan. Chill until firm. Cut into squares or fancy shape for finger eating.
Preheat oven to 375°. In medium bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients until blended. Fold in chocolate chips and nuts. Drop by heaping teaspoonfuls onto 2 ungreased cookie sheets. Bake 12 minutes until golden brown. Cool on wire rack.	Makes 6 dozen.
Mix together orange jello, water, orange juice and mandarin oranges. Mix well and let congeal. Mix together vanilla instant pudding and milk. Fold in Cool Whip. Spread this over congealed salad.
Saute margarine, onions, pepper and celery. Then add turkey, salt, pepper, oregano, garlic salt, sugar, stewed tomatoes, tomato sauce, water, mushrooms and olives.
Grate or rice potatoes. Pat dry with a paper towel. Mix rest of ingredients together. Heat skillet to medium-high heat; add oil to coat. Drop by rounded tablespoonful. Cook 1 to 2 minutes. Turn and cook 1 minute longer. Serve immediately.
Mix egg yolks mixture with 1/2 stick butter. Add another 1/2 stick butter. Serve egg topped with sauce immediately.
Mix together first 4 ingredients. Add egg, slightly beaten. Mix in milk and oil gently until flour disappears. Put in greased muffin pan. Makes 12 muffins. Bake at 400° for 20 to 22 minutes. Goes great with a main meal. Next day butter and put under broiler to toast.
Cover string beans with water. Add vinegar, sugar and salt. Boil 20 minutes. Pack into sterilized hot jars. Put lids on tight. Keep out of drafts. Bottles will seal.
Cream the shortening, soda and brown sugar. Add eggs. Add flour, soda and cream of tartar. Add vanilla, coconut and peanuts. Drop onto greased cookie sheets. Bake at 350° for 10 to 11 minutes being sure not to overbake.
Sprinkle salt and pepper over chicken. Place oil in pan and heat. Add chicken and saute slowly 6 minutes or until opaque white. Remove and drain. Cook broccoli and drain. Place in bottom of a 9 x 9 x 2-inch dish. Place chicken over broccoli. Mix soup, mayo and lemon juice. Pour over chicken and broccoli. Sprinkle cheese on top. Cover and bake at 375° for 30 minutes. Serve over rice or noodles.
Combine all ingredients and beat until smooth. Serve with apple slices or cookies. Makes 1 cup.
Mix oil and sugar; add eggs one at a time. Add vanilla. Mix together flour, soda, salt, baking powder, cinnamon, nutmeg, apples, dates and nuts. Add to other mixture. Grease and flour pan. Bake at 325° for 1 to 1 1/2 hours in a tube or Bundt pan. If you freeze cake, use only 1 1/4 cups oil.
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.
Cook pineapple for 15 minutes on low. Remove from heat. Add jello. Refrigerate until chilled. Add buttermilk and Cool Whip and mix with mixer until well blended. Add pecans.
Brown ground beef. Drain fat. Add ground beef to other ingredients. Cover and let simmer for 10 minutes.
Cream together first 4 ingredients; add remaining ingredients. Drop on greased cookie sheet (approximately 1 teaspoon size) and bake at 300°. Remove from oven and place 3 to 4 M&M's on each cookie. Seasonal M&M's add to the cookies; i.e., for Christmas use red and green M&M's; Easter use pastel M&M's.
Cook pasta per package. Rinse with cold water; toss ingredients. Chill at least 4 hours before serving, preferably overnight. Serves 18.
Place 36 vanilla caramels (10 ounces) and 3 tablespoons light cream in top of a double boiler over simmering water. Beat until caramels melt. Stir occasionally. Toss together 1 cup corn flakes, 2 cups crisp rice cereal, 1 cup flaked coconut, 1/2 cup chopped California walnuts, and 1/2 cup raisins. Pour caramel mixture over dry mixture and mix thoroughly. With buttered fingers, press rounded tablespoons of mixture lightly into balls. Place on waxed paper. Makes about 4 dozen confection cookies.
Take friendship and loyalty; mix thoroughly with blended caring and sharing. Add forgiveness with respect. Mix in honesty; sprinkle with spoonfuls of fun, laughter and fresh air from outdoors. Bake with sunshine. Should serve everyone you meet and last a lifetime.
Boil sugar and coffee 3 to 4 minutes. Remove from heat and add cinnamon and vanilla. Stir well; add nuts. Stir until coated.
Mix banana and apple together. Combine and add sugar, honey and water to fruit. Simmer fruit and syrup mixture over low heat, stirring often until thickened, about 15 minutes. Stir in 1/2 teaspoon lemon. Serve over pound cake or ice cream.
Brown beef and onion. Add remaining ingredients except cheese. Cover and simmer. If on dry side, add a small amount of water. Split hamburger buns and butter. Add meat on bottom half of bun, topping with Mozzarella cheese. Place under broiler until cheese melts and top of plain buttered bun is browned.
Melt margarine and Velveeta cheese together. Add cocoa, powdered sugar, vanilla and nuts. Spread in a greased pan. Chill and cut into squares.
Boil the rice for half an hour in four times its bulk of water. If raisins are used, boil them with the rice. Add the milk, sugar, spice, salt and the whole of one egg and yolks of the other two, saving the whites for frosting. Bake about an hour or until done, then beat the whites to a froth. Add half a cup of sugar. Spread over top. Return to the oven a few minutes to brown.
Mix all ingredients except apples. Add apples; spread in greased 13 x 9-inch baking dish.
Puree water, Ricotta, 1 tablespoon flour, chutney, curry and salt in food processor until smooth. Dredge chops in remaining flour. Heat oil in nonstick over medium heat. Add chops. Cook 4 to 6 minutes or until no longer pink. Transfer to serving dish. Pour off fat from skillet. Add curry-Ricotta mixture and raisins to skillet; boil, stirring 2 minutes. Serve with chops.
Beat butter and sugar until light and fluffy. Blend in eggs and vanilla; stir in graham cracker crumbs, salt and flour. Set 2 1/2 cups aside. Press remainder into greased 9 x 13 pan. Lay Hershey bars on top. Sprinkle on marshmallows and top with remaining crumb mixture. Bake at 350° for 20 to 25 minutes.
Spray medium size skillet with nonstick cooking spray. Saute mushrooms and onion in skillet until tender. Add hard-cooked egg whites. Moisten with stock; season with tamari and a dash of Tabasco sauce. Makes 1 cup.
Dip fillets in salad dressing and place in a single layer, skin side down, in a baking dish. Combine chips and cheese and sprinkle over fillets. Bake at 500° for 10 to 15 minutes or until fish flakes easily.
Combine vegies, soup, 1/2 cup of the cheese, sour cream, pepper, pimentos and 1/2 can of the onions. Pour into a 1-quart baking dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes.
Mix and set aside in refrigerator for a few days; the longer, the better! Use on cole slaw, fruit or on tossed salad. Also good on carrot raisin salad.
Combine yams and apple together in casserole dish. Sprinkle cinnamon. Bake at 350° for 20 minutes. Take out and add marshmallows. Place back in oven for 5 to 10 minutes, or until brown.
Preheat oven to 350°. Cream sugar and shortening. Mix in egg and vanilla. Add all dry ingredients and bananas. Add oatmeal and nuts. Drop by spoon on greased baking sheet and bake for 10 to 12 minutes.
Boil broccoli in salt water. Mix with next 5 ingredients. Bake 30 minutes at 350°. Put bread crumbs on last 10 minutes of baking.
Combine crackers and melted butter. Add crab meat and remaining ingredients, being careful not to break up lumps of crab meat. Shape into "cakes" and bake in a 350° oven until brown. Serves 4 to 6.
In punch bowl, mix juice concentrates with water as directed on cans. Add apricot nectar and lemon juice. Pour in ginger ale. Blend and add 1 tray of ice cubes.
Place sugar in top of double boiler. Butter the bread, then dice and sprinkle buttered bread over the brown sugar in double boiler. Add raisins. Beat eggs, milk, salt and vanilla together. Pour over bread. Do not stir. Place over simmering water and cook for 1 hour; the brown sugar will form a sauce. Serve warm or cold. Turn onto serving plate to serve.
Melt butter. Add sugar and cocoa and mash together. Add milk. Stir well, then bring to a rolling boil for 1 minute. Take off stove and add remaining ingredients. Stir as you add this last group of ingredients. Drop by teaspoonfuls onto waxed paper.
Preheat oven to 350°. Cream margarine, Wesson oil and sugar. Beat eggs and add to this mixture. Add dry ingredients alternately with buttermilk, beating after each addition. Add vanilla. Mix. Pour in 4 (8-inch) pans. When cool, split layers crosswise and frost with Chocolate Frosting.
Combine cocoa, sugar, flour, salt and milk. Heat in double boiler. Cook until thick; stir often. Add beaten egg yolks. Cook 2 minutes. Add butter and vanilla. Pour into baked 9-inch pie shell.
Cook macaroni; drain. Brown ground beef and onions; drain. Add tomato sauce and 1/2 teaspoon salt, Italian seasoning, oregano, pepper, garlic and ketchup. Simmer 5 to 10 minutes. Beat milk, egg and 1/2 teaspoon salt together. Blend into macaroni and spread on greased jelly roll pan. Cover with meat mixture; top with cheese. Bake at 350° for 20 minutes.
Mix all ingredients together and put in casserole. Bake at 350° for 1 hour.
Combine oil, garlic, onion and mushrooms in a microwave-safe casserole. Microwave on High, uncovered, for 1 1/2 to 2 minutes. Stir in cauliflower, carrots and pepper. Cover with lid and microwave 3 1/2 to 4 minutes. Stir once.
Pour batter over nuts. Bake at 325 degrees for 60-70 min. until wooden pick inserted in cake comes out clean. Cool 10 minutes.
Mix milk and pudding. Add cream cheese and mix, then add Cool Whip, beating thoroughly. Smash Oreo cookies and mix in by hand.
Combine 1st 3 ingredients and let set in refrigerator overnight. Mixture should be well chilled. Next day, prepare cake mix according to directions. Cut cake into 4 layers. Turn, cut side up, and slice off brown layer to leave cake porous to allow topping to soak in. Spread coconut mixture between layers and on top. Let stand in refrigerator at least 3 days.
Combine ingredients; beat until stiff. Top pie and bake at 250° until meringue is brown, about 20 minutes.
Put flour, white sugar, cocoa, soda and salt in an 8 x 8-inch cake tin (greasing not necessary). Make 3 holes and put vanilla in one hole, Wesson oil in another hole and vinegar in the third hole. Pour cold water over the top and stir complete mixture until smooth with a fork. Bake at 320° for 40 minutes.
Grind 2 hot peppers and 5 onions. Add salt. Add boiling water. Let it stand 15 minutes; drain. Add apples that have been chopped with the skins left on and cores removed, vinegar, sugar and a cloth bag with whole spice, cloves and cinnamon inside. Cook 10 or 15 minutes. Put in sterilized jars and seal.
Combine all ingredients. Pour into 9 x 13-inch pan and freeze. Cut in squares and serve on lettuce, if desired.
Mix together cabbage, chicken, onion, almonds and sunflower seeds. Mix together oil, water, uncooked Ramen noodles and seasonings, vinegar, sugar and pepper. Pour over chicken mixture; toss lightly.
Melt butter in large skillet. Saute chicken until opaque but not brown. Add salt and pepper. Remove chicken. Mix 1/2 wine and flour together. Simmer until light golden brown (quick). Stir in oregano and rest of wine, chicken broth, oil and garlic. Mix well. Put chicken in a dish. Pour mixture over top. In small bowl mix grated Parmesan cheese, bread crumbs and parsley. Sprinkle over top of chicken. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes, uncovered.
Combine first 3 ingredients and place 1/2 mix in 9 x 13-inch pan. Mix chicken or turkey, chopped onion and mayonnaise together and place on top of dressing. Put remaining dressing on top. Beat eggs and 2 1/2 cups milk. Pour over mixture. Cover with foil. Refrigerate overnight. Before baking mix cream of chicken soup, cream of mushroom soup and 3/4 cup milk. Pour over mixture. Bake at 350° for 50 minutes. Sprinkle with cheese.
Combine the tomatoes, oil, basil, vinegar and salt in a large bowl. Cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes; drain. Combine the pasta, tomato mixture, cucumber, red onion and red peppers; toss to blend. Serve at room temperature.
Put sugar, syrup, butter and 1 cup cream on fire; stir until the mass boils thoroughly. Then stir in gradually so as not to stop the boiling. Add second cup of cream. Cook until thermometer reads 260° or hard ball stage. Add vanilla and pour into 8-inch square pan. Cool, cut and wrap.
Boil potatoes; cool and cube them. Set aside. Cook bacon and crumble. Mix all ingredients together except olives and bacon. Put in baking dish. Top with olives and bacon. Bake at 325° for 30 minutes.
Mix first 4 ingredients together. Add vanilla. Add eggs and sour cream. Mix until moist. On stove, heat to boiling point the margarine, cocoa and water. When mixture starts to bubble, take off stove and pour into first ingredients while stirring. Pour into a greased and floured 9 x 13-inch pan and bake for 25 to 30 minutes at 350°.
Preheat oven to 375°. Line the bottom of a round 8 x 2-inch cake pan with parchment or waxed paper. Combine melted butter, brown sugar and 1/4 cup pineapple sauce. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside. Sift flour, baking powder and salt together. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well combined. Stir in remaining pineapple sauce and cheese. Pour batter over pineapple slices in cake pan. Bake for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired. Makes 6 to 8 servings.
Sprinkle chicken with seasoning mix, salt (if using) and pepper. Brown chicken on all sides in 1 tablespoon of the oil in a large skillet. As pieces brown, remove to plate. Set aside. Saute onion and garlic in same skillet, adding the remaining oil, if necessary, until softened, about 3 minutes. Pour in stewed and whole tomatoes with their liquid and the wine, breaking up tomatoes with wooden spoon. Bring to boiling. Add chicken. Lower heat and cover. Simmer for 25 to 30 minutes or until chicken is tender and no longer pink near bones.
Mix well and chill. Serve as a dip with chips, cucumbers, carrots, bell pepper, celery seed, squash and cauliflower.
Combine all ingredients in blender container. Process until thick and smooth. Pour into glasses. Garnish with orange slices and mint. Serve with straws.
Combine first three ingredients in a large mixing bowl; mix well. Press mixture into a lightly greased 13 x 9 x 2-inch baking pan. Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs, one at a time, beating after each addition. Gradually add powdered sugar, beating well. Stir in vanilla. Pour mixture over first layer, spreading evenly. Bake at 350° for 35 minutes. Cool and cut into 1 1/2-inch squares. Yields about 4 dozen.
Brown pork chops in a large skillet. Add onion and mushrooms while browning. Add paprika, dill, caraway seed and garlic. Add water and lower heat to simmer. Cover pan and simmer 10 minutes. Make egg noodles per directions on package. Remove pork chops from pan. Add yogurt to simmered spices in pan; mix thoroughly. Add yogurt mixture to egg noodles. Serve as a side dish with pork chops.
Preheat oven to 400 degrees. In a large bowl, gently combine crab, cheese, cream cheese, onions, peppers and mushrooms. In a separate bowl, combine milk, baking mix, eggs, salt, cayenne pepper and nutmeg. Using a mixer, blend 1 minute. Pour crab mixture into a greased quiche pan. Pour milk mixture over crab and bake 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Preheat oven to 375°. Spray a nonstick baking sheet with nonstick cooking spray. On wax paper, combine flour, baking powder, sugar, cinnamon, salt and cloves. In large bowl, combine pumpkin and melted margarine. Stir flour mixture into pumpkin mixture to combine. Spray a work surface with nonstick cooking spray; roll pumpkin dough to 1/2-inch thick. With fluted 2-inch cookie cutter, cut out 10 scones, re-rolling if necessary. Place scones 1 1/2 inches apart on prepared baking sheet. Bake 12 to 15 minutes, or until lightly browned. One scone = 60 cal., 1 gr. fat and 0 choles. Makes 10 servings.
Beat together egg yolks, sugar and cornstarch. Add corn and milk. Beat egg whites until stiff and fold into mixture. Pour mixture into a buttered casserole dish and dot top with butter. Bake at 350° for 45 to 60 minutes. Serve hot or cold.
Preheat the oven to 325°. Beat butter and cream cheese at medium speed of an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour and salt, mixing at low speed just until blended; stir in vanilla. Pour into a greased and floured 10 inch tube pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.
Combine first 4 ingredients and cook slowly until it forms very soft ball. Add chopped dates and continue cooking until mixture forms soft ball as for fudge. Remove from fire and cool; add nuts and vanilla and beat. When almost firm, form into rolls on wet cloth. Roll in cloth and leave until cool. Keep rolls in waxed paper until ready to cut. Slice to serve.
Pound the chicken breasts with a meat pounder until they are flattened. Layer each piece of chicken with a piece of ham, then sprinkle cheese on them. Roll them up and put a toothpick in each of them to make sure they stay rolled up. Place them in a 9 x 13-inch pan and pour the cream of chicken soup over them. Bake in the oven at 350° for 1 hour. Yield: 8 servings.
Put chicken in baking dish. Pour the soup over chicken. Mix the stuffing mix as directions say, just until moistened. Put over top of chicken. Cook in the oven, uncovered, at 350° for 30 minutes, or until chicken soup bubbles up through the dressing. Serves 4 to 6 people.
Put all the ingredients in a 1 1/2-quart heavy saucepan. Bring to a boil. Cook for 1/2 hour; stir often. Makes 1 1/4 cups.
Combine milk, butter, sugar and salt. Allow to cool before adding yeast dissolved in water. Add beaten egg and flour gradually. Turn onto floured surface and cover with bowl for 15 minutes. Divide dough into 2 parts and roll each out to about 10 x 12-inches. Brush generously with softened butter. Sprinkle with 1/3 cup sugar and 2 teaspoonfuls of cinnamon. Roll like a jelly roll and slice about 1/2 inch thick. Place slices on buttered cookie sheets and flatten with bottom of glass as flat as possible. Sprinkle with more cinnamon-sugar and let rise 20 minutes. Bake at 325° for 20 to 25 minutes or until lightly brown.
Mix all together. Refrigerate 2 hours before serving. Very good with all raw vegetables.
Mix together and spread on flour tortillas. Roll up and refrigerate. Slice when ready to serve and serve with salsa.
Wash cilantro leaves and pull off stems. Put peppers, onion and cilantro in blender and pulse to small chunks. Pulse tomatoes a little and pour in a bowl. Add salt and Accent.
Melt butter in 13 x 9-inch pan. Add all ingredients, from top of list down. Do not mix. Bake at 350° for 25 to 30 minutes.
Boil chicken breast in water until tender, cool and cut in bite size pieces; set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer until cheese melts.
Melt margarine. Stir in flour. Gradually add half and half. Stir until thickened. Add Parmesan cheese; cook and stir until smooth.