HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients. Sprinkle over apples sliced 1/4-inch thick. Toss. Heap in pastry-lined 9-inch pie pan. Sprinkle filling with the remaining ingredients. Bake at 400° for 45 to 55 minutes. Serve warm with ice cream.
Mix and boil slightly the last four ingredients and pour over vegetables. Cover and refrigerate. Will keep for a week. Serve with a slotted spoon.
Mix together in buttered dish. Pepper to taste. No salt. Use oblong pan. Use raw chicken breast or legs preference. Dip chicken into 2 sticks melted butter or margarine. Lay on top of rice. Pour remaining butter over chicken and rice. Bake uncovered at 300° to 325° until chicken is brown. Serve with cranberry jelly sauce.
Mix all ingredients together and bake in a shallow pan. (Cake pan works well; do not use a casserole dish.) Bake at 350° for 1 hour.
Brown and drain sausage. Beat eggs and milk slightly. Add 1 teaspoon salt and 1/4 teaspoon pepper. Fold in cheese and sausage. Place bread slices in greased casserole. Pour mixture over bread. Cover and refrigerate 8 hours. Bake at 350° for 45 minutes. Cook uncovered.
Note: For variation, omit lemon peel and extract and use 2 teaspoons vanilla.
Brown onion and garlic in cooking oil. Add ground chuck and brown. Add tomatoes, water and wine, tomato paste and spices. Simmer uncovered for 30 minutes.
Dissolve gelatine in cold water. Put shrimp soup and cream cheese in pan over low heat to melt. Add gelatin to water and add to soup mixture. Add onion, celery, mayo and shrimp; pour into mold and chill.
Mix all ingredients together until well blended. Freeze. Prepare ahead of time; keeps well.
Turn oven to 350°. Beat egg whites with salt. Add sugar gradually. Beat until very stiff. Fold in chips and mix well. Drop by teaspoons on ungreased cookie sheet. These stay in the shape you put them. By this time, the oven should be heated to 350°. Put kisses in the oven. Turn the oven off and leave overnight.
Blend together sugar and oil. Add eggs. Beat. Stir in pumpkin until well mixed. Combine dry ingredients and stir into pumpkin mixture. Stir in raisins and nuts.
Brown meat, salt and pepper and onion. Drain. Pour enchilada sauce in bowl. Dip (one at a time) tortillas in sauce. Line bottom of pan with tortillas. Pour soup and milk in bowl. Mix well, then layer on top of tortillas. Repeat soup, cheese and sauce. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease 10-inch tube pan or 10-inch Bundt pan. Combine cake mix, strawberry gelatin, vegetable oil, nuts, eggs, flour and strawberries in a large bowl. Beat. Pour batter into pan. Bake 55 to 65 minutes or until cake is done. Cool for 10 minutes on a rack, turn out of pan and cool completely. Serve plain or with sweetened whipped cream.
Saute scallions and garlic in oil. Add chicken broth and black beans and cilantro. Simmer 5 minutes. Puree. Serve with sour cream and lime juice. Serves approximately 4.
Stir well. Makes 2 cups. (Rather than mince, throw in food processor.)
Heat 1/2 cup water with dates. When hot, put into blender and blend while slowly adding the balance of the water, 1/2 cup. Blend until smooth, add carob powder.
Stir together baking soda and cornstarch in saucepan. Add water and cook over medium heat, stirring constantly, until mixture reaches consistency of moist mashed potatoes (approximately 10 to 15 minutes). If clay is cooked too long, finished crafts may crack.
In large bowl, toss together broccoli, cheese, onion, basil, salt and pepper. Spoon into pastry shell. In small bowl, stir together cornstarch and milk until smooth. Stir in eggs until well blended. Pour over broccoli mixture. Bake in 375° oven for 45 minutes. Let stand 5 to 10 minutes. Serves 6.
Soften the yeast in the warm water. Cream the butter in a large bowl. Blend in the flour, yeast mixture and vanilla. Shape dough into 1 1/2-inch balls. Roll in granulated sugar. Place on greased cookie sheet. Let rise 15 minutes. Bake at 375° for 20 to 25 minutes.
Combine ingredients. Shape into patties. Fry in hot oil over medium heat until golden brown on each side. Drain on paper towels and serve immediately.
Mix together the sugar, oil, eggs, orange juice and vanilla. Sift flour, soda, salt and cinnamon. Add to first mixture. Stir in apples, pecans and coconut. Pour mixture in greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes or until cake leaves sides of pan.
Combine first 5 ingredients. Next, combine buttermilk, sugar, eggs and baking soda, and mix with cereal mixture. Add whole wheat flour, white flour and salt to mixture. Pour batter into closed containers (quart fruit jars may be used) and store in refrigerator, not freezer. Batter will keep 3 to 4 months. To cook, fill greased muffin cups about 3/4 full and bake at 375° for 15 to 20 minutes. Yield: 130 small muffins.
Put milk, brown sugar, white sugar and oleo in pan. Cook to soft ball stage. Put a teaspoon of mixture in cold water. If it stays together by forming into a ball, it is ready. Remove from heat.
Mix together cream cheese, sour cream and taco seasoning. Layer in order proceeding. Serve with chips (nachos).
Cook potatoes in jackets. Butter 2-quart casserole dish. Cube cooked potatoes into dish. Melt Velveeta cheese in cream (either in double boiler or microwave) to make a smooth sauce. Add remaining ingredients to potatoes with exception of bacon. Pour cheese sauce over potatoes and top with crumbled bacon. Bake at 350° or 375° for 20 minutes or until brown on top.
Mix all ingredients in large container in order given. Drop by tablespoon and flatten on a lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 100 cookies.
Either add spices and soda to the flour or in order given in recipe. Bake at 375° for 30 minutes. Frost with Caramel Icing.
Mix all ingredients. Pour in deep dish pie shell. Bake on bottom rack of oven on a cookie sheet. Bake at 350° until apples are soft and crust is golden brown.
Brown beef with the garlic; add parsley, basil, salt, stewed tomatoes and tomato sauce. Simmer. Cook 7 to 8 lasagna noodles and rinse with cold water. Mix the cottage cheese, eggs, salt, pepper, parsley flakes, Parmesan cheese and Mozzarella cheese. Layer in a 9 x 13-inch pan: 1/2 noodles, 1/2 cheese mixture and 1/2 meat mixture. Repeat. Bake at 350° for 30 minutes.
Beat eggs. Add sugar and oil. Mix dry ingredients together. Add to creamed mixture. Stir in the partially thawed, undrained berries and nuts. Bake at 350° for 55 to 65 minutes in a greased loaf pan. Cool in pan for 10 minutes. Remove; cool on a wire rack. Wrap and store in the refrigerator.
Combine sugar and pineapple. Let come to a boil. Boil for 3 minutes. Add Jell-O and stir until dissolved. Add softened cream cheese. Mix thoroughly. Cool. Fold in apples, nuts, celery and whipped topping.
In a buttered 8 x 12-inch pan, place all ingredients and mix. Bake at 350° for about 1/2 hour.
Sift together sugar and flour. In pan, mix oleo, water and cocoa. Bring to boil. Pour over flour mixture and mix well. Add milk, mixed with soda, cinnamon, beaten eggs and vanilla. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350°. Frost while hot.
Boil potatoes 30 minutes or until done. Drain. Cool. Peel and dice. Boil eggs 15 minutes. Cool. Shell and dice. Add the rest of the ingredients and mix.
Mix together chicken, soup, mushrooms, sour cream and lemon juice. Spread in baking dish. Top with crackers and pour butter on top. Sprinkle with poppy seed and bake at 350° until bubbly.
Stir gelatin into 1 cup boiling water until dissolved. Add food color. In 2-quart saucepan over low heat, stir marshmallows with remaining 1 cup boiling water until melted. Add to gelatin. Using mixer at medium speed, gradually beat undrained pineapple into cream cheese until blended. Stir in gelatin mixture. Fold in whipped cream and pecans. Spoon into 6 1/2 ring mold. Cover; chill until set. Unmold onto serving plate. If desired, dip seedless red grapes in sugar; shake off excess. Pile into center of ring. Makes 12 servings.
Mix all together and place in greased casserole. Pour over top enough tomato juice to just moisten. Bake at 250° for 1 hour and 15 minutes, adding more tomato juice if necessary to keep moist.
Grate cheese; mix in cream cheese, then mix in all other ingredients. Make sure it is soft enough to work with hands. Divide in half and put on wax paper. Roll in about 8-inch roll. Chop pecans real fine. Roll ball over pecans until completely covered. Put in refrigerator and chill.
Preheat oven to 400°. Grease muffin tins. Puree sweet potatoes. Cream the butter and sugar. Beat eggs into pureed sweet potatoes and blend into butter and sugar mixture. Sift flour with baking powder, salt, cinnamon and nutmeg. Add dry ingredients alternately by hand with milk and nuts. Do not overmix. Spoon into tins, filling each tin completely full. Sprinkle a little sugar and cinnamon on top of each muffin. Bake for 25 minutes.
*Can substitute 2 cans cream-style chicken for broth and diced chicken. Add water to make 3 cups.
Mix and store in covered containers. Use 4 to 5 teaspoons per cup of hot water.
Cook onion and pepper in butter. Add remaining ingredients. Blend together. Cook potatoes until almost done. Then pour onion mixture over potatoes and bake at 350° until bubbly.
Brown chops in frying pan or electric skillet. Combine remaining ingredients and pour over chops. Reduce heat, cover and simmer slowly until tender, at least one hour. The longer they simmer, then thicker the sauce gets and the better they taste.
In a large bowl mix all ingredients well. Place in oiled Pyrex dish (9 x 13-inch). Sprinkle top with paprika and Romano or Parmesan cheese. Bake at 350° for 1 hour.
Blend the cut up kiwi, peach and ice in a blender until liquefied, at least one minute. Divide into 2 tall glasses, fill with ginger ale. Garnish with slices of kiwi fruit.
Heat oil in large pot. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, for 1 1/2 to 2 hours. Add potatoes and carrots. Continue to cook 30 to 45 minutes. Mix flour and water together. Stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet if desired. Remove bay leaf.
Beat eggs for 1 minute. Add sugar, oil and vanilla. Beat until smooth. Stir in dry ingredients. Fold in apples and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Dissolve each flavor of gelatin completely in 2 cups boiling water in separate bowls. Stir 1 cup cold water into each. Pour into separate 13 x 9-inch pans. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes. Layer gelatin cubes, whipped topping, cake and strawberries in 3-quart serving bowl. Garnish with remaining whipped topping and Jell-O star jigglers. Refrigerate until ready to serve. Serves 12 to 16.
Mix pudding with 2 1/2 cups skim milk; fold in Cool Whip Light. Pour in 2 graham cracker crusts. Let set 2 hours. Serves 8.
Cream the butter and sugar in a mixing bowl. Sift the flour, baking powder and salt together and stir into creamed mixture. Stir in the vanilla and milk. Add the black walnuts, then eggs and mix well. Pour into 3 greased and floured 9-inch round cake pans. Bake at 375° until cake is done.
Choose any size piece of salmon and clean. Squeeze over it some lemon juice and ground pepper. Wrap the fish in foil. Boil up some water and place the fish into the water when boiling. Cover and boil for exactly 2 minutes. Remove from heat and leave undisturbed in a cool place. When the water is completely cool, the fish is cooked.
Cover raisins with hot water; boil 1 minute and cool. Drain. Cream sugars and shortening; beat in eggs. Add dry ingredients with sour milk. Stir in oatmeal, then chopped nuts, chocolate chips and raisins. Bake on greased cookie sheet at 325° about 10 minutes.
Combine all ingredients, like piecrust, until soft. Flatten small balls of dough on ungreased cookie sheet. Bake at 350° for 15 minutes. Makes 4 dozen.
Mix the eggs, oil, vanilla, sugars and the flour, soda and salt, then cereal, oats and coconut and mix well. Drop by spoonfuls onto greased cookie sheet and bake at 350° for 10 to 14 minutes. Makes a dishpan full.
Mix first 10 ingredients together. Pour mixture into tall glass. Skewer hot dogs with wooden skewers; dip in mixture. Deep-fry at 375° until golden brown, about 2 minutes. Drain on paper towel and enjoy.
Sift dry ingredients. Add shortening, vanilla and 1/2 of the milk. Beat two minutes. Add rest of milk and eggs. Beat two minutes. Pour into greased and floured pans and bake 25 to 30 minutes at 350°. Makes two (9-inch) layers or one 13 x 9-inch.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid in all at one time. Blend with spoon just until flour is all moistened. Can be refrigerated up to 2 weeks. Makes 2 double crusts.
Combine flour, corn meal and baking powder; set aside. Combine egg, milk and cooking oil; set aside. Cook onion and garlic in 1 tablespoon hot oil in 10-inch skillet until tender, but not brown. Stir in beans, chili and salsa; bring to boil. Meanwhile add milk mixture to the corn meal mixture. Stir just enough to combine. Drop the corn meal mixture in 8 mounds on top of bean mixture. Reduce heat. Simmer 10 to 12 minutes, covered. Stick toothpick in dumplings to see if done. Sprinkle with cheese. Cover and let stand 2 to 3 minutes, until cheese is melted. Serves 4.
Brown meat and onion thoroughly; drain. Add soup, milk and flour. Add a little water, if needed. Simmer, covered, for 30 minutes. Add vinegar 5 minutes before serving over noodles or potatoes.
Choose only soft avocados if you can (hint: to soften, place in brown paper bag with flour for a few days); peel and remove the seed. Crush the avocado until as smooth as possible and add 1/2 to 1 cup finely chopped red tomatoes and 1/2 to 1 cup picante sauce. Mix well and serve on beds of finely shredded lettuce. Great with chips, Tostitos, Doritos, crackers or with any Mexican entre.
Heat sugar, condense and butter. While cooking, watch for burning; boil this mixture for 5 minutes, remove from heat. Mix Hershey bars, chocolate chips, marshmallow cream and walnuts in a large bowl. Pour heated mixture over ingredients in bowl, stir rapidly in bowl to blend until creamy. Pour into buttered shallow pan.
Cook and cube chicken; put in bottom of greased pan (13 x 9-inches). Top with cooked broccoli. Mix next five ingredients and pour over chicken and broccoli. Toss stuffing mix in melted margarine and sprinkle on top. Bake, uncovered, at 350° for 25 minutes.
Dissolve jello in 2 cups of boiling water. Add thawed, mashed raspberries, then add applesauce. Chill 2 hours.
Completely cover the piece of banana with wafer crumbs. Push the 2 almond slices into top of banana for the mouse's ears. Use the peanut butter to "glue" on raisin eyes and a chocolate chip for the nose. Stick pretzel sticks into each side of face for whiskers.
Grease bread pan. Bake 1 1/2 hours at 350° or until done. Cool. Top with powdered sugar.
Stir together flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. In a medium bowl, stir crushed cereal, milk, pumpkin and vanilla. Let stand for 15 minutes. Meanwhile, in another bowl, beat shortening and brown sugar until light and fluffy. Add egg and beat well. Stir in pumpkin mixture and add flour mixture. Mix until well combined. Spread evenly in greased 9x13-inch pan.
Boil potatoes; drain. Melt margarine in saucepan. Add sour cream and soup. Combine with cooked potatoes in crock-pot on low heat for at least 1 hour.
Sift self-rising flour. Mix flour, lard and milk together real well. Add more flour until dough is real stiff. Pinch off small amount and roll out on floured board as thin as possible. Sprinkle black pepper on dough. Cut in small pieces and drop in boiling broth in which you've cooked your chicken. Take meat off the bones; drop in with dumplings.
Melt margarine in 2-liter casserole dish in 350° oven. Mix flour, baking powder, sugar, salt, milk and cinnamon in a small bowl. Pour this over the melted margarine. Drop on top of this the cut-up peaches or fruit of choice along with syrup. Bake until crust rises through fruit and browns.
Mix water and yeast. Add salt and oil. Mix in flour. Raise 2 hours. Makes 2 pizzas.
Drain pineapple and cherries. Add lemon juice and enough water to syrup to make 3 1/2 cups of liquid. Heat to boiling. Dissolve gelatin in hot liquid. Divide into 2 equal portions. Chill 1 portion until partially set. Add pineapple pieces. Pour into 8 x 8 x 2-inch pan. Chill until firm. Add cream to softened cream cheese. Spread over jello. Chill until firm. Chill remaining until thick. Add nuts and cherries. Pour over cream cheese mixture. Chill.
Beat eggs until light. Add sugar and vanilla; beat until thick. Add cocoa and butter that have been melted together. Beat until smooth. Add flour; mix in chopped nuts. Bake in slow oven (325°) 30 to 35 minutes. Cut in squares while warm. Makes 2 dozen squares.
Brown ground chuck and drain. Cook noodles and drain (I use a little butter after draining to keep them from sticking together. Can use 1/2 box for 4 to 6 people.) Layer small amount of spaghetti sauce in bottom of dish. Put 1/2 of noodles, 1/2 Ricotta cheese mixture and 1/2 ground chuck. Cover with spaghetti sauce. Cover with lots of Mozzarella cheese. Repeat the layers and top with lots of Mozzarella cheese and cook until bubbly.
Combine first 7 ingredients. Beat until fluffy and pour into greased 9-inch pan. Sprinkle with remaining 3 ingredients. Bake at 350° for 25 to 30 minutes. Serve warm with whipped cream.
Brown ground beef in frying pan; add onion and green pepper and brown. Then add tomatoes; simmer for 5 to 10 minutes. Alternate layers of beef and macaroni in baking dish. Place cheese on top and bake at 350° for 30 minutes or until cheese is melted. If you like, you may add chili powder to the ground beef.
Boil sugar and milk together in large kettle for 10 minutes, stirring to keep from sticking. Remove from heat and add rest of ingredients. Stir until everything has melted (do not beat). Pour into 10 x 14-inch buttered pan. Refrigerate for about 2 hours before cutting. Makes 5 pounds.
Combine meat, salt, pepper and onion. Pat out to 10 x 15-inch rectangle. Cut into 6 (5-inch) squares. Combine crumbs, cheese, carrots, butter and Worcestershire sauce. Spread mixture over meat sections in equal amounts. Roll up. Wrap each with bacon slice. Fasten with toothpick. Roast on rack in baking dish about 40 minutes at 350°.
Mix together and bake in a small buttered casserole for 10 minutes at 350°. Serve as hot appetizer with crackers or with cocktail size rye bread.
In saucepan, combine butter, green and yellow onions and garlic. Cook over low heat 15 minutes or until onions are tender. Remove from heat and add remaining ingredients except ribs. Grill ribs on covered grill 30 to 35 minutes, brushing ribs generously with honey mustard until meat is tender. Makes 4 servings.
Mix all ingredients well in large pan, then add enough broth to moisten the mixture well. Bake at 350° for 30 minutes or until bubbling hot. Serve with baked turkey, chicken, duck, goose, bear, venison, antelope or your choice of meat and giblet gravy.
Cream together sugar and butter. Add eggs, one at a time, beating well. Blend in flour, vanilla and salt. Pour into greased and floured 10-inch loose bottom tube pan. Bake at 350° for 60 to 65 minutes. Remove from pan immediately. Cool on rack.
Mix together first 6 ingredients. Roll into 1-inch balls. Place on ungreased baking sheet. Bake at 375° for 10 to 12 minutes or until set, but not brown. While warm, roll in confectioners sugar.
Sprinkle on top of cream cheese mixture. Pat down and chill overnight. Cut into squares and serve.
In a 9 x 13-inch pan, layer the beans, softened cream cheese, salsa and Cheddar cheese. Bake for 40 minutes at 325°. Serve with nacho chips.
Melt marshmallows. Mix with remaining ingredients. Roll into shape. Roll in crushed pecans; refrigerate.
Beat egg in saucepan. Stir in sugar, cornstarch and salt. Stir in milk; cook and stir over medium heat until thickened. Cook and stir 1 minute longer. Stir in butter and vanilla. Add fruit. Cool before serving. Serves 6.
In a microwavable bowl, mix sugar and mochi-ko first, then add water and stir until smooth. Cover with Saran Wrap, cook on High for 3 minutes and stir smooth. Cover again and cook additional	2 minutes, or until	done, and stir until smooth. (It's easier using a wooden mallet type stick if one is available,	if not, a wooden spoon will do.)
Season chicken parts with salt, pepper and paprika. Saute in shortening until slightly browned. Add the four cups water, bay leaves and peppercorns. Cover and cook slowly until tender and chicken falls away from the bones. You may need to add more water.
Mix together first three ingredients. In separate bowl, combine flour, sugar and baking powder. Add dry ingredients to liquids. Stir to moisten. Fold in 3/4 cup blueberries. Batter should be lumpy. Fill greased muffin cups. Bake at 400° for 20 to 25 minutes.
Brown steak and onions in butter. Add mushrooms and salt and pepper to taste. Add sour cream and simmer. Serve over a bed of rice or noodles.
Mix jello, hot water and sugar. Let cool. Add to other ingredients. Makes 1 gallon.
Combine All-Bran, margarine, sugar and salt in bowl. Pour in 1 cup boiling water. Dissolve yeast in 1 cup warm water. Add 1 teaspoon sugar. Add beaten eggs. Combine with All-Bran mixture and add flour, a little at a time, mixing well. Cover and let rise twice in warm place. Form dough into rolls and let rise again. Bake at 350° for 15 to 20 minutes.
Stir well together, then add 1/2 cup water with 1 teaspoonful soda dissolved in it; bake in layers at 375° for 30 minutes.
Preheat oven to 400. Brown ground beef; drain. Add soup and water. Place in glass baking dish. Put cheese on top of meat mixture. Line Tater Tots on top. Bake for 30 minutes or until Tots are browned.
Melt butter. Add onion. Saute 7 to 8 minutes. Add garlic and spices. Saute 2 to 3 minutes. Add tomatoes, salt, pepper and water. Simmer 5 to 10 minutes. Add potatoes and carrots. Simmer 15 to 25 minutes (until vegetables almost tender). Add peas. Simmer 5 minutes. Serve over rice.
Crush Ritz crackers until very fine. Melt butter and dip chicken in it. Then roll chicken in crackers. Bake on cookie sheet, uncovered, for 1 1/2 hours at 300°.
Mix dry ingredients then add oil, egg, and water. Mix and spoon into greased muffin tin, about 1/2 to 3/4 full. Bake at 400° for 20 minutes or until golden brown. Remaining mixture can be stored in refrigerator for 1 week in air tight container.
Put small amount of oil in cooker. Brown meat (do not flour) and onions. Add carrots and cabbage. Saute well.
Combine beef, onion, salt, and pepper, mix well. Shape into six patties. Dip patties in beaten egg, then in coating mix. Slowly brown on both sides in small amount of hot shortening, about 15 mins.
Spread or rub butter into pie pan. Spread 1 1/3 cups coconut and mash to make a pie shell. Mix remainder of ingredients together and pour into pie shell. Bake at 325° for 30 minutes.
Steam potatoes until tender; cool and peel. Make white sauce by blending together flour and water and cooking over medium heat until thick. Allow sauce to cool to room temperature. Mash potatoes and add sauce and blend well. Add remaining ingredients, mixing thoroughly. Shape into patties and bake on pans that have been lightly sprayed with Pam at 350° until brown. Serve with gravy.
Preheat oven to 350°. In large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in the grated carrots, raisins, nuts, coconut and apple. Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon batter into well-greased muffin tins. Bake 20 minutes. Paper liners work well and will make 24 muffins.
Cut loaf in half horizontally. Blend butter and dressing. Spread on bread. Wrap in foil and bake at 350° for 15 to 20 minutes.
Brown meat and pour off fat. Add tomato juice, beans, rice and seasoning. Cook over low heat for 15 minutes. Yields 5 servings.
Cut potatoes in cubes. Cook, drain and mash. Add cut up boiled eggs and all other ingredients. Refrigerate.