HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix apples, nuts and cranberries. Stir flour over these. Mix sugars, oatmeal and spices. Add to first mixture. Pour melted butter over all and mix well. Pour in greased baking pan and bake about 1 hour at 350°.
Fry and break up sausage; drain well. Cut crust off bread and discard. Butter both sides of bread and cut in cubes. Spread bread on bottom of 13 x 9 x 2-inch casserole. Top with sausage. Cover completely with grated cheese. Mix remaining ingredients together; beat well. Pour liquid over top of cheese, sausage and bread. At this point, you can refrigerate overnight. Bake at 350° for 40 to 50 minutes or until slightly brown. Good with buttered muffins.
Grind all together. Boil sugar and vinegar. Pour over relish. Put on stove. Get it hot and put into sterilized jars and seal. Process in hot water bath for 10 minutes.
In large mixer bowl, combine all ingredients, except pineapple, chocolate and walnuts (optional). Blend well with mixer.
Combine sour cream and taco mix. Mix thoroughly. In a large glass baking dish, layer ingredients in order given in ingredients.
Brush 24 tiny muffin tins heavily with butter. Cut out rounds of bread with 3-inch fluted or plain cutter and press gently into cups. Bake 10 minutes at 400° until golden brown. Remove from tins and cool. These freeze well.
Saute onion, celery, bell pepper and garlic in margarine until tender. Add milk and cheese. Heat on low until cheese is melted. Fold in noodles and chicken. Pour into baking dish and bake at 350° for 30 minutes.
Combine cornmeal, salt and soda; blend well. Stir in shortening; add sour cream, corn and eggs, mixing well. Spoon half of batter into a greased skillet. Sprinkle with cheese and chilies; cover with remaining cornbread mixture. Bake at 375 ° for 35 or 40 minutes, or until golden brown. Makes 6 to 8 servings.
Drain clams and chop fine. Combine flour and baking powder. Beat eggs; add milk or clam juice and add slowly to flour. Mix well, then add clams. Season with salt and pepper. Drop from a spoon into hot fat. Fry at 375° until golden brown. Serve hot.
Cut French bread in half lengthwise. Mix ingredients and spread evenly on each half. Bake at 350° for 20 minutes.
Mix puddings and jello with warm water. Bring to a boil. Cook 2 or 3 minutes, stirring constantly. Cool completely. Fold in mandarin oranges and Cool Whip. Chill.
Dissolve yeast in 1/2 cup lukewarm water. Scald milk and add butter, sugar and salt. Stir until sugar is dissolved. Add mashed potatoes and mix well. Cool to lukewarm. Add the yeast and half of the flour. Mix well. Beat in eggs. Add remaining flour and mix thoroughly.
Layer in casserole in order listed. Bake at 325° for 30 minutes.
Brown the sausage, onions and pepper; drain. Line a baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350° until the eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until the eggs are firm. Serves 4 to 6.
Mix all ingredients together (except peas) and chill overnight. Add peas several hours before serving. Before serving, sprinkle top with six slices of crisp bacon (crumbled) and 4 ounce package of cashews (unsalted or salted and chopped).
In a large bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage and pepper. Add ground meat. Thoroughly mix meat and seasonings. Spoon meat mixture into 5 1/2 cup ring mold or a loaf pan. Firmly pat meat into mold. Unmold mixture in a shallow baking pan. Bake at 350° for 50 minutes. Spoon off the drippings and fat.
Toss in a large bowl; exact amounts specified are not necessary. Mix it as you like it.
Mix together, margarine, oil, sugars, eggs, and vanilla. Sift dry ingredients together and add to other ingredients. Refrigerate for 2 hours or more. Roll in small balls, the size of a walnut. Flatten with a glass that is dipped in water then sugar. Bake for 10 minutes at 350°.
Combine turkey thighs, carrots, celery, potatoes, onions, basil, oregano, bouillon cubes, kidney beans, garlic, tomatoes and water in 10-quart pan. Bring to boil, reduce heat and simmer 1 1/2 hours.
Mix sugar, flour, allspice, salt, lemon rind and honey in a saucepan and heat to blend mixture. Add cranberries and apples and let cool. Pour into unbaked pie shell. Line strips of crust for lattice top. Brush top with milk and bake in hot oven (425°) for 30 to 40 minutes or until brown and apples are tender.
In a bowl, cut butter into cake mix until crumbly. Add egg and mix with electric mixer. Press into a greased 13 x 9 x 2 in. baking dish. Bake at 350°F for 15 - 18 min. or until set. Cool completely. Beat cream cheese and confectioners sugar until smooth. Fold in 1 c. of whipped topping. Carefully spread over the crust, refrigerate. Whisk milk and pudding for 2 min.; let stand until slightly thickened. Spread over cream cheese layer. Top with remaining whipped topping. Refrigerate 2 hours before eating. (12 servings.)
Mix ingredients. Bake in loaf pan for 1 hour at 400°. Turn out onto baking dish. Bake 30 minutes longer, or microwave on High in round tube pan for 25 minutes. Let stand 5 to 10 minutes before removing from pan.
Cut shortening into flour. Add wet ingredients. Let set for a while and roll out as needed. Leftovers can be frozen until needed.
Combine and beat sweet potatoes, 2 cups sugar, eggs, milk, vanilla, coconut and salt. Bake for 25 to 30 minutes at 350°. Cook until glossy. Combine pineapple, cherries and juice, 2 cups sugar and cornstarch; pour over potatoes. Return to oven for 10 minutes.
Cook and debone chicken. Mix soups and milk. Place chicken in baking dish; pour soups on top. Mix the stuffing mix, margarine and chicken broth together; put on top of soups. Bake, uncovered, for 45 minutes at 350°. Serves 8 to 10.
Cook onion and garlic in oil. Brown beef and add beans, tomato sauce, tomatoes and vinegar. Mix well and let start cooking, then add chili powder, red pepper, salt and oregano. Cook for 3 hours, then mix cornmeal and water together and pour into mixture, stirring well. Let cook 15 minutes longer.
Mix first 5 ingredients together, then add last 4 ingredients and mix well. Bake at 350° for 40 minutes or until done in a 9 x 13-inch pan. Ice with your favorite icing.
Combine flour with sugar. Add eggs, milk and vanilla and mix until well blended. Pour into unbaked pie crust. Sprinkle with nutmeg. Bake at 400 degrees for 30-35 minutes until custard is set.
Mix shortening, peanut butter, sugars and egg thoroughly. Sift dry ingredients together; stir in. Chill about 1 hour. Heat oven to 375°. Put through cookie press, making 2 1/2-inch length cookie. Use star shape plate. Bake on greased baking sheet about 2 inches apart. Bake from 8 to 10 minutes until lightly browned. When cool, dip one end in melted chocolate and then in crushed peanuts. Makes about 6 dozen.
Cook bacon until crisp; drain. Heat drippings; blend in flour, sugar, salt, celery seed and pepper. Gradually blend in broth and vinegar. Cook, stirring constantly, until slightly thickened. Combine potatoes and bacon bits. Pour sauce over; toss gently and put in serving dish. Put in oven at 325 degrees to reheat for 1/2 hour.
Mix all ingredients in bowl. Beat for 3 minutes at medium speed. Turn in greased Bundt pan. Bake at 375° for 1 hour.
Heat oven to 350°. Secure wings to body of chicken. In small bowl, stir remaining ingredients. Rub chicken with butter mixture. Place on rack in roasting pan. Bake for 2 to 2 1/2 hours or until fork-tender. Makes 4 servings.
Brown and drain meat, onion and pepper. Mix in sauce. Put a layer of sauce into two 9 x 13-inch pans; followed with a layer of noodles, Mozzarella and Cheddar. Sprinkle with some Parmesan and repeat, starting with sauce, until all ingredients are used. Bake at 350° for 30 minutes.
Heat oven to 400°. Spray both halves of tortillas with cooking spray. Place 2 tortillas into each of 2 loaf pans, gently shaping each into a "bowl". In a medium saucepan heat chili. Stir in potatoes; cook until thoroughly heated. Divide chili mixture among tortillas. With back of spoon make an indentation in each chili mixture. Break egg into each indentation. Bake 10 minutes. Cover loosely with foil. Bake 5 to 10 minutes longer or until eggs are done. Gently lift out of pans to serving plates. Spoon on tomato and onions. Sprinkle with cheese. Serve with salsa (optional).
Cook water, sugar and corn syrup together until it spins a thread. Remove from heat and add salt, orange juice and grated rind. Beat until creamy. Add nuts and beat until nuts separate with candy on them. Pour onto buttered platter.
Cream sugar and butter; add flour, baking powder, salt and eggs. Beat well. Spoon into 9 inch spring-form pan. Arrange prunes, skin side up. Sprinkle with topping.
Brown chicken in butter with garlic until white. Place in baking dish. In same skillet, brown mushrooms and melt Bleu cheese. Turn heat off and add sour cream. Pour over chicken. Bake 1 hour at 350°.
Cook onion and apple in butter until soft. Add curry and stir 4 to 5 seconds. Add chicken stock; bring to a boil. Add rice, diced zucchini and salt; cook until soft. Put through a food processor and then add milk. Serve hot or cold with croutons or slivered almonds. Serves 6.
Pour cold water in bowl and sprinkle gelatin on top. Add sugar, salt and hot water. Stir until all is dissolved. Add lemon and mix thoroughly. Put into fridge. Allow to jell somewhat. Cut fruit into small pieces. Drain cherries and pineapple and cut. Add fruit to jello when it is thickened somewhat. Oil mold and rinse in cold water. Pour mixture into mold and refrigerate. To remove from mold, dip into hot water.
Preheat oven to 350°. Place fruit in an 8 x 8-inch baking dish that has been sprayed with a nonstick coating. Cut crust from bread, then cut each slice of bread into five fingers. Place the bread fingers over the peaches. In a bowl, mix sugar, flour, egg and butter. Pour over fruit and bread. Bake for 35 to 45 minutes, until golden brown. Serves 5 or 6.
Place cake mix, buttermilk, applesauce, egg whites and flour in bowl. Blend with mixer on low for 1 minute. Increase speed to medium and beat 2 minutes more. Pour into a 12-cup bundt pan that has been sprayed with Pam. Bake at 350° for 35-40 minutes. Cool. Invert cake onto a serving platter. Poke hoes in top and sides of cake. Brush cake generously all over with the sweetened condensed milk. Sprinkle with toasted almonds. Lightly cover with plastic wrap and store in refrigerator overnight.
Cook bows as directed on package; drain. Saute onion in oleo. In greased dish, layer bows, potatoes, cheese and onion mixture. Heat in microwave until cheese melts.
Cut avocado in half. Scoop out pulp. Mash pulp thoroughly. Blend in 1/2 tablespoon lemon juice, salt, chili pepper and onion. At this point if dip is to be used at a later hour, spread mayonnaise over avocado mixture. When ready to serve, mix mayonnaise into avocado mix and serve.
Melt butter in saucepan over high heat. Add sausage and ham; cook 4 to 5 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, approximately 4 or 5 more minutes. Stir frequently. Stir in bay leaves, Poultry Magic and 1/2 cup each of onion, celery and green pepper. Add garlic. Cook 6 to 8 minutes, until vegetables start to soften. Stir in tomato sauce and cook about 1 minute. Remember to stir often and scrape bottom of pan well.
Chop zucchini, red and green peppers and onions; drain off excess liquid. Add rest of ingredients and cook until tender, about 45 minutes. Pack in jars and seal. Makes about 12 pints.
Dissolve gelatin/Jell-O in hot water. Add ice water and chill until slightly candied. Beat until light and fluffy. Drain berries and reserve juice for "Ruby Glaze". Fold in the strawberries and whipped cream. With forks, tear angel food cake into small pieces. Alternate cake pieces and gelatin mixture into a 10-inch angel food cake pan. Chill until firm. Unmold onto serving plate. Make the "Ruby Glaze" and let drip down sides. Chill and serve.
Preheat oven to 325°. Warm pecans for 10 minutes in oven. Melt butter; set aside. Beat eggs and gradually add sugar until stiff. Stir pecans and meringue together. Stir meringue-nut mixture into melted butter. Spread out on a cookie sheet; bake for 30 minutes. Stir every 10 minutes, or until butter is absorbed. Cool. Great gift idea or appetizer.
Put cubed bread in buttered 9 x 14-inch baking pan. Layer with cooked and drained sausage. Beat eggs and add remaining ingredients to the eggs. Pour over the bread and sausage. Refrigerate overnight. Bake at 350° for 35 to 40 minutes. Serve hot.
Mix cheese, basil and pepper. Halve the potatoes longways. Brush cut surfaces with lemon-butter mix. Dip in cheese mixture. Place coated side down in a spoke pattern on a glass pie plate. Microwave on High 14 to 16 minutes until potatoes are tender and edges lightly browned. Let stand 2 minutes. Makes 4 servings.
Cream shortening and sugars together. Add eggs and vanilla; mix well. Add flour, soda and baking powder. Add oatmeal, Rice Krispies and coconut. Drop by teaspoon onto baking sheet. Bake at 350° for 8 to 10 minutes, or until lightly browned.
Dissolve cinnamon candies in the hot water before adding to jello and applesauce. Serves 8.
Mix together the butter and sugar until fluffy, then add the salt, vanilla, flour and nuts. Mix well. Chill until it is easy handle.
Place chicken in a 13x9x2 inch baking dish. Pour margarine and lime or lemon juice over chicken; sprinkle with salad dressing mix. Cover and bake at 350 degrees for 1 hour or until tender. Yield 8 servings.
Drain tomatoes; cut into chunks. Add onion, green pepper and celery. Combine with remaining ingredients. Chill several hours or overnight.
Cook zucchini in a little water until tender. Cook carrots and onions in skillet in small amount of margarine until tender. Stir in stuffing crumbs and add soup or sour cream. Fold in drained zucchini. Put in casserole. May top with more croutons. Bake 30 to 40 minutes.
Mix the filling. Place a small amount of filling in an 11 x 13-inch pan. Warm each tortilla, fill, roll up and place in pan. Cover the enchiladas with the remaining filling. Bake 30 to 40 minutes at 350°.
Sift first 6 ingredients together in 2-quart bowl. In separate container add vanilla to milk; stir. Add liquid ingredients to dry and stir. Add butter or margarine and egg yolks and stir. Batter should be lumpy but consistent. Fold whipped egg whites into batter. Pour into waffle iron and cook until golden brown to brown. Yields 7 seven-inch round waffles.
Clean and cut up chicken. Put oil or Crisco in pan and brown chicken. After browning slightly, add soy sauce, vinegar and water. Shake in garlic salt and pour in vinegar. Sprinkle paprika and onion over all. Add bay leaf. Cover. Cook for 45 minutes or until done. Serve with rice, green vegetable and salad.
Beat eggs. Add sugar gradually; beat until stiff. Add Pet milk, milk, vanilla and salt; mix well. Freeze in ice cream freezer.
Slice tomatoes. Dip into egg, then crumbs or flour, then carefully into egg and crumbs or flour again. Melt butter or shortening in a large skillet. Add green tomato slices and cook slowly until golden brown on each side and tomato is tender. Season to taste with salt and pepper.
Preheat gas oven to 375°. Slice sausage links into 1-inch bite size pieces. Combine chili sauce, brown sugar and bourbon in oven-proof casserole dish. Add sausage links and stir well. Cover and bake at 375° for 45 minutes. Chill overnight. To serve, reheat at 375° until hot.
Place butter in casserole dish in oven to melt. Then let cool before adding batter of flour, sugar and milk. Mix well. Pour over butter. Drain 1 cup juice off peaches. Pour remaining juice and peaches into center of mixture. Do not stir. Bake at 300° for 45 minutes.
Combine water, cornstarch and 2 tablespoons sugar; mix well. Cook until thick. Set aside to cool. Beat egg whites with cream of tartar until stiff. Add remaining sugar and beat stiff. Add cold custard mixture; fold in well. Spread on pie. Bake at 350° to brown.
Pour hot water over nuts and raisins & let set. Mix flour, sugar, soda, cinnamon, cocoa, salt. Add water mixture and mix well. Then add one cup mayonnaise and vanilla and mix well. Bake 350° till done.
Add raisins, nuts, dates and chocolate chips to suit you. Blend shortening, sugar, eggs and raisins, dates, nuts, chocolate chips and pineapple. Alternate adding flour and oatmeal. Put soda in milk and add to mixture. Cinnamon and salt go in flour.
Prepare sauce of choice (cocktail or cucumber). On wax paper combine corn flakes, parsley, lemon peel and paprika. Dip fillets in egg, then coat with crumb mixture. On rack set shallow baking dish; cook on High 5 to 6 minutes, until edges of fish flake, then arrange on lettuce. Serve with sauce of choice. Garnish with radishes and cucumber slices.
Cook chicken with red pepper and sage in enough water to cover the chicken. Let cool. Pick chicken off the bones, making sure all skin, fat, gristle and cartilage are removed. Break chicken into bite size pieces. Put back into broth and bring to a slow bowl. Mix in the pint of milk while stirring. Thorough mix the remaining cup of milk and flour. Add to broth after it begins to boil, stirring vigorously several times. During the cooking and stirring, skim the small pieces of fat, skin, etc., which come to the top. Salt and pepper to taste.
Cream butter. Add sugar and beat until well mixed. Stir in water and vanilla. Stir in flour; blend in nuts. Bake at 325° for 20 minutes.
Combine all ingredients except onions and mushrooms. Mix well; add onions and mushrooms. Cover and refrigerate at least 8 hours.
In medium bowl, dissolve gelatin in boiling water. In separate bowl, slowly stir cold water and lemon juice into mayonnaise and sour cream. Combine mayonnaise mixture with gelatin mixture in bowl. Chill apples, celery and walnuts.
Combine crab meat, egg, salt and pepper. Blend mayonnaise, mustard, Worcestershire sauce and Tabasco in separate bowl. Fold crab meat mixture in mayonnaise mixture. Pack in individual shells or casserole dish. Sprinkle with bread crumbs. Place butter on top. Bake at 350° for 15 minutes. Serves 4.
Fry salt pork over medium heat. When it is rendered but not yet crisp, add onion and cook until onion is soft. Drain canned beans of excess liquid and combine them with salt pork, drippings and onion. Stir in molasses, brown sugar, mustard, ginger, cayenne pepper, cumin, jalapeno pepper and barbecue sauce. Pour into earthenware pot or casserole. Stir in extra chunks of already barbecued meat, if desired. Bake uncovered 1 hour. Serves 6 to 8.
Combine drained crushed pineapple and mini marshmallows. Refrigerate overnight or several hours. In a small saucepan mix sugar, vinegar, egg, flour and juice from pineapple. Cook until creamy and thick. Refrigerate overnight or several hours. After several hours or the next day, combine the ingredients with the red apples, peanuts and Cool Whip. Chill.
Cut and clean endive; cut in bite-size pieces. Put in bowl with diced onion. Cut bacon in small pieces and fry until crisp. Drain on paper towels. Blend together sugar, vinegar, 2 cups water, salt and pepper in saucepan. Bring to a boil. Once boiling, add cornstarch mixed with 1/4 cup water; stir until thickened. Makes a nice, creamy dressing. Pour dressing over endive.
Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender, but firm. Drain; cut potatoes into 1-inch cubes. Place in an ungreased 1 1/2-quart baking dish.
Wash potatoes; cut into 3/8-inch thick slices. In a 12 x 7 1/2 x 2-inch baking dish, arrange potatoes in a thin layer. Dot with butter; sprinkle with dill and salt. Cover and bake at 425° for 25 minutes or until tender, stirring after 15 minutes.
In a 5 or 6-quart Dutch oven, brown ground beef and drain. Stir in water, juice, salt, seasoning, pepper, onion, tomatoes and cabbage. Bring to boil. Reduce heat and simmer 30 minutes or until vegetables are tender. Prepare spaghetti according to package directions and drain. Add frozen vegetables and cooked spaghetti into soup mixture; heat thoroughly. Makes 2 1/2 to 3 quarts.
Fill a tall glass with your favorite fruit. Pour in chilled ginger ale. Top with 1 scoop of lime sherbet or any other kind of sherbet you like.
Mix sugar and butter, creamed together. Add egg and mix dry ingredients. Mix in cherries, nuts and pineapple. Make in a 9 x 13-inch loaf pan, floured and greased. Bake in 325° oven for 30 to 40 minutes. Serve with whipped cream or plain. May be made ahead of time and put in freezer.
Preheat oven to 350°. Combine cheeses, eggs and seasonings. Mix well. Pour 1/2 cup spaghetti sauce into an 11 x 7-inch baking dish. Fill manicotti shells with 3 tablespoons cheese mixture and arrange sauce over top and sprinkle with remaining Parmesan cheese. Bake 45 minutes or until bubbly.
Mix together sour cream, sugar, lemon juice and salt. Blend in pineapple, walnuts and cherries. Mix in banana. Line 10 (2 1/2-inch) muffin pan wells with paper baking cups. Spoon mixture into cups and freeze until firm. Remove papers before serving on lettuce. Let stand at room temperature for a short while to soften slightly or pour entire mixture into mold and freeze (the night before at least).
Mix the dry ingredients together and set aside. Mix the milk and eggs together and add to the dry ingredients. Add the melted butter and mix well. Pour into a greased 9 x 13-inch pan and bake for 25 minutes at 350°.
Microwave chips and 14 ounces almond bark in 2-quart dish for 2 minutes on High; stir. Continue microwaving 1 to 2 minutes until smooth when stirred, stirring every 30 seconds. Stir in marshmallows, cereal and peanuts. Pour into greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut.
To butter, add powdered sugar and vanilla. Add the flour and baking powder. Add pecans and mix well. Roll out into ropes. Cut about 2 inch lengths and shape into crescents as you place onto a cookie sheet sprayed with Pam. Bake at 350° 10-12 minutes. Cool and roll in powdered sugar.
Drain the beans in a colander. Rinse beans with cool water. Place beans in Dutch oven or large saucepan. Cover with water. Add flavorings, spices, seasonings, etc. Bring to a boil and cook for 30 minutes. Serve with cornbread.
Heat oven to 450°. Sift together the flour, baking powder and salt. Cut or rub shortening into flour mixture until particles are as fine as coarse crumbs. Add milk and stir in with a fork. Turn dough out onto lightly floured board or pastry cloth and knead just until smooth. Roll dough out to about 1/2 inch thickness and cut with a floured cutter. Place biscuits on slightly greased baking sheet. Bake 10 o 12 minutes.
Drain pineapple, reserving 1 cup juice. Dissolve lime gelatin in 2 cups boiling water. Stir in 2 cups cold water. Pour into a 9x13 pan. Chill until partially set.
Brown hamburger and drain. Place back in pan and add taco mix. In crock-pot, add cheese `n' salsa dip and Pace chunky salsa; heat on high. Add hamburger to crock-pot and heat for a while. Serve with tortilla chips.
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute longer. Remove from heat; set aside.
Add vinegar and salt to okra. Cover okra with water; bring to a boil. Simmer 5 minutes. Put in hot jars. Add liquid to cover okra. Seal with hot lids. To cook: Rinse well. Add to soups, etc. or rinse well and add small amount of corn meal. Shake well. Fry in small amount of olive oil or other oil. Oil should be hot. Makes 9 or 10 pints.
Brown ground beef with diced onion. Drain off fat. Add tomato sauce, tomatoes, chiles, taco seasoning, olives, corn and picante sauce. Simmer 10 to 15 minutes. Layer 1/2 sauce, noodles and sour cream. Repeat. Sprinkle with Cheddar cheese. Bake at 350° for 30 to 40 minutes.
Saute onion, green pepper and garlic in margarine in Dutch oven. Add turkey and cook until it loses pink color. Stir in remaining ingredients, except beans. Bring to a boil, cover, reduce heat and simmer one hour. Stir in beans, cover and simmer an additional 15 minutes.