HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix last 5 ingredients together and pour over peaches in a pastry lined pan. Bake for 35 to 40 minutes. Cool. Can serve plain with ice cream or whipped topping.
Heat oil in large skillet. When it starts to smoke, add dry shrimp and cook 2 minutes, stirring occasionally. Add garlic and shallots and cook 1 minute. Deglace with white wine; add basil and tomatoes. Cook two more minutes. Remove from heat; stir in cubes of butter until melted. Season with salt and pepper. Serve over linguini. Serves 8 people.
Cut carrots lengthwise and then in 2-inch pieces. Cook until just tender (approximately 20 minutes). Drain.
Melt butter. Add sugar. Mix ingredients in order given. Bake in 1 large greased loaf pan at 300° for 1 hour.
In a very large saucepan, melt margarine. Break up vermicelli into 1 to 2-inch pieces and drop into margarine. Stir until browned all over. Add rice and stir. Quickly add 5 to 6 cups of hot water and stir. Add bouillon and soup base. Cook about 20 minutes until rice is done, making sure it doesn't go dry and stir now and then. Cut up Fry Chik into 1/2 to 1-inch pieces and add. (You may add a little of the Fry Chik juice, if desired.) This should be cooked down enough to be just moist and not watery when rice is done. Serve with a salad and a vegetable. Will feed a large crowd.
Melt ingredients. Use	1/2 of mixture. Drop by tablespoonfuls onto cupcake papers, then add a tablespoon of softened creamy or crunchy peanut butter on top of the chocolate and chill in refrigerator for 15 to 20 minutes. Take out of refrigerator and put a tablespoonful of	remaining warm chocolate mixture over it.	Chill until set.
Put in large bowl the pineapple with juice. Add the dry pudding; stir. Add walnuts, marshmallows and Cool Whip. Stir well. Decorate with cherries and walnuts. Refrigerate.
Combine olive oil and garlic in blender or food processor. Process, then add rosemary and whirl 1 minute more. Arrange sliced tenderloins in 8 x 13 x 2-inch casserole. Pour marinade over pork. Stir and refrigerate 1 to 2 hours. Brown tenderloins in nonstick skillet for 2 minutes on each side. Reduce heat, add lemon juice and cook, turning often, 3 to 5 minutes or until done. Season with salt and pepper. Serves 4. Elegant and easy!
Dissolve jello in boiling water and cool. Add all the ingredients, pour into 9 x 12-inch casserole. Chill.
Beat 1/2 cup sugar and margarine until smooth. Add next 5 ingredients and beat until smooth. Spray a 2-quart dish with Pam; spread batter in dish. Put berries or fruit over batter. Mix remaining sugar and cinnamon together and sprinkle over fruit. Pour water over top. Bake at 375° for 45 minutes.
Using cooking thermometer, heat vegetable oil in a deep saucepan to 375°. Mix all ingredients together, except for powdered sugar. Carefully add a tablespoon of mixture at a time to hot oil. Within a minute, balls will form and puffs will turn golden brown. Drain on paper towel and sprinkle with powdered sugar. Serve warm. Makes 2 dozen Zeppole.
Season pork chops; brown slowly. Drain off drippings. Mix together the applesauce, pineapple and nutmeg. Pour over chops. Cover and let cook on low heat for about 30 minutes at about 325°.
Add pudding mix to cold milk in a mixing bowl. Slowly beat with rotary beater until well blended, 1 to 2 minutes. Fold in sour cream; chill thoroughly.
Mix cereal and milk in large bowl. Let stand 5 minutes. Beat in oil and egg. Sift dry ingredients. Stir into bran mixture only until combined. Spoon into 12 (2 1/2-inch) muffin cups. Bake at 400° for 20 minutes.
Mix together all above ingredients. Place into 2 pie tins. Bake at 350° for 1/2 hour or until golden brown.
In a microwave-safe bowl, prepare roux by cooking the flour in the microwave for 2 minutes. Stir and continue to microwave in 1 minute increments stopping to stir frequently to prevent roux from burning or getting hot spots, continuing this process until flour turns dark tan. If you burn and get hard black pieces, you can remove with spoon and the rest of the roux will be okay.
Mix the margarine, sugars, vanilla and egg. Stir in flour and soda. Stir in chocolate chips. Spread on an ungreased 12-inch pizza pan or cookie sheet. Bake for about 15 minutes, or until golden brown. Cool. Just before serving, put whipping cream on cookie. Sprinkle with walnuts, M&M's, chocolate chips, candy bars, etc. Refrigerate.
Pour milk into a 4-cup glass measurer. Blend in next 6 ingredients, mixing well. Microwave 3 minutes. Beat smooth. Microwave 1 to 1 1/2 minutes until thick, stirring after 30 seconds. Stir a little warm mixture into egg yolk. Then pour egg yolk into hot mixture. Microwave on Medium 1 to 2 minutes until thick. Stir in vinegar and oil. Let cool.
Stir all ingredients until mixed and then don't stir while cooking. Cook to hard ball stage (255° to 260°). Pour into three pans which have been buttered. Cool until able to handle and pull.
Mix all together and cook in greased bowl at 300° for 25 to 30 minutes.
Alternate ingredients in baking dish. Bake uncovered for 1 1/4 hours at 350°.
Preheat oven to 350°. Crush potato chips. Melt butter and add seasonings. Roll chicken in seasoned butter and then roll in the potato chips. Place prepared chicken on cookie sheet (sprayed with Pam). Bake 1 1/2 hours.
Melt butter. Mix with nuts, sugar, coconut and milk. Chill for 1 hour. Shape into balls. Melt chocolate and paraffin together. Dip balls into chocolate mix. Chill.
Mix nuts, melted butter, cake mix and egg together. Press into a 13 x 9-inch pan, slightly greased. Combine eggs, powdered sugar and cream cheese well enough to spread over cake mixture. Bake at 325° for 40 to 45 minutes, or until top is golden brown. Cut into small squares. Very rich and good!
Brown hamburger; drain. Add Italian seasoning, dry onion and tomato sauce. Mix cottage cheese and egg. Put spinach in a 9-inch pie pan. Sprinkle with 1/4 cup Mozzarella cheese, 1/2 of meat mixture and 1/2 of cottage cheese and egg mixture. Add 1/4 cup Mozzarella cheese. Put beans over cheese and add rest of meat mixture, then rest of cottage cheese and egg. Add 1/2 cup Mozzarella cheese. Bake in a 325° oven for 45 minutes to 1 hour. Let set 15 minutes before serving.
Score fat on pork chops and place in 9 x 12-inch baking dish or 7 x 11-inch dish. Place onion slice and bell pepper ring on each pork chop. Pour whole bottle of chili sauce over pork chops. Cover with plastic wrap. Microwave on 70% power for 20 to 25 minutes or until tender. Let stand, covered, 5 minutes before serving. Yields 4 servings.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/2-inch). Beat eggs in large bowl. Stir in milk, cranberries and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Crumble cornbread and white bread into small pieces. Grease 13 x 9-inch pan. Melt margarine in skillet; saute celery and onion until tender. In large bowl, combine bread, celery, onion, sage and pepper. Stir in broth and eggs to cornbread mixture. Blend well.
Dissolve Jell-O in 1 1/2 cups boiling water. Add frozen berries; let thaw. Add pineapple and bananas; chill. Top with yogurt.
Dip boneless chicken in beaten egg in bowl and coat in 2nd bowl with bread crumbs. Cook chicken in oil in large frypan, turning several times until lightly brown.
Melt cheese; add chili or browned hamburger. Add Ro-Tel and stir. Makes great dip for tortilla chips.
Mix ginger, salt, pepper, paprika and flour together. Coat both sides of chops in this mixture. Melt shortening in skillet; add chops and cook over low heat until browned on both sides. Pour in orange juice and vinegar; sprinkle with sugar. Cook over a low heat for 40 minutes or until chops are tender when tested with a fork. Serves 4 to 6.
In a casserole dish, place half of the asparagus in bottom of dish. Layer half of chestnuts and half of crumbs. Dot with half of butter. Pour half of soup, thinned with liquid from asparagus. Repeat layers, ending with crumbs on top. Bake at 350° for 30 minutes.
To Make Crust: Mix flour, cocoa, 1/3 cup sugar and butter. Cut with pastry blender until crumbly. Press into bottom of 9-inch spring-form pan. Bake at 350° for 20 minutes. Cool.
Cut wienies in chunks and parboil. Simmer all seasonings until thickens slightly. Add wienies and put in crock-pot on low.
Rub the roast with the salt and pepper and place on a rack in a baking dish. Roast at 325° for 2 1/2 to 3 hours.
Put together dry ingredients; work in shortening. Dissolve yeast in 2 tablespoons warm water. Add to buttermilk. Pour liquid into dry mixture and stir until all flour is moistened. Cover and place in refrigerator. Roll out and cut. Place sides touching, on baking sheet. Bake at 425°.
Place sugar, flour and salt in mixing bowl. In medium pan, bring water, cocoa and margarine to boil. Immediately add to dry ingredients; mix well and add eggs, sour cream and soda, mixing after each addition. Batter will be thin. Bake in greased sheet cake pan at 375° for 20 to 25 minutes. Prepare frosting while cake is baking.
Mix all together in bowl, except nuts. Beat 12 minutes; fold in nuts. Bake at 325° for 1 1/2 hours. Do not preheat oven.
In medium bowl, combine flour, sugar and soda. In large saucepan, combine margarine, water and cocoa; bring to boil. Remove from heat. Add flour mixture, buttermilk, eggs and vanilla. Using electric hand mixer, beat 2 minutes at medium speed.
Mix gelatin according to package directions. In separate bowl, mix part of the gelatin with Cool Whip.
Mix first 6 ingredients. Cover and refrigerate 1 hour. Place 1 teaspoon of filling mixture in center of each won ton wrapper. Moisten the edges, bring the four corners to the center and press firmly to seal. Place on baking sheet, then in freezer for 30 minutes. Deep fry at 425° until golden brown. (Peanut oil works best.) Turn upside down and cool on paper towels.
Divide dough in half. Roll each into a 14 x 7-inch oblong. Brush with melted margarine. Combine apples, sugar, pecans and cinnamon. Sprinkle half of mixture over dough. Roll up from long side. Seal edges. Place sealed edges down in circle on greased baking sheets. Bring ends together and seal to form a ring. Cut 2/3 into ring with scissors at 1-inch intervals. Turn each section on its side. Cover and let rise until double. Bake at 350° for about 20 to 25 minutes.
Preheat oven to 375°. Cut together flour, brown sugar and margarine with pastry blender. Reserve 1/2 cup crumbs for topping. Combine in mixing bowl, syrup, egg, cold water, baking soda and hot water. Add crumb mixture to liquid mixture. Mix well. Pour into 9-inch unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes.
Place ham in roaster. Combine mustard and sugar. Spread over ham. Place potatoes around ham. Cover and bake at 300° for 3 hours. Serves 8 to 10.
Sift together salt, flour and baking powder. Cream in margarine and sugar. Add eggs 1 at a time. Beat well. Add dry ingredients alternately with milk. Bake in greased and floured tube pan for 1 to 1 1/2 hours at 325°. Add nuts if you want to.
Preheat oven to 350°. Mix all ingredients together and pour into greased baking dish. Cover with crunch topping. Cook for 35 minutes.
Bring to a boil the margarine and water in a pan. Add the flour. Stir and remove from the heat. Add the eggs, one at a time. Spread on a cookie sheet. Bake at 400° for 25 minutes. Remove and cool. Mix together the pudding and milk. Whip the cream cheese. Combine the pudding and cream cheese. Spread over cream puff. Top with the Cool Whip and drizzle with chocolate syrup.
Simmer hash browns, onion, margarine and water. Add milk, corn and Cheddar cheese. Salt and pepper to taste.
Mix all ingredients except the cream. Gradually add the cream while beating slowly and constantly until the mixture thickens to the desired consistency.
Mix cake mix and bake according to directions on box in a 9 x 13-inch pan. Cool for 15 minutes. Makes holes in cake about 1 1/2 inches apart with fork.
Cook lasagne and spread out side-by-side on a biscuit board. Blend next 9 ingredients in a large bowl and set aside. In another bowl, blend cottage cheese, skim milk, mayonnaise, parsley and dressing; set aside.
Use ingredients at room temperature. Put cottage cheese through ricer into the large bowl of your mixer. Add cream cheese and cream together at low speed for 10 minutes. While mixer is turning, gradually add sugar, eggs, lemon juice, vanilla, cornstarch, sour cream and melted margarine; beat well for 5 minutes, scraping sides with a spatula. Bake for 1 hour and 10 minutes at 350°. Shut oven off; let cake cool in the oven for 2 hours.
Butter a 8 x 8-inch pan. Place the cherry pie filling in pan. Top with the cake mix. Melt 1 stick margarine. Pour over cake mix. Sprinkle with nuts. Bake at 350° for 40 to 45 minutes. Delicious warm or cold. Does not need to be refrigerated if any is left.
In large bowl, combine broccoli, raisins and onions. In separate bowl, blend sugar, vinegar and mayo together and pour over broccoli mixture. Toss to coat. Chill 2 hours to overnight. Just before serving, sprinkle bacon and pecans over mixture and toss. Serves 6 to 8.
Roll chicken in flour. Saute in 3 tablespoons fat until brown. Add water, salt and pepper. Cover and simmer for 1 1/2 hours or until tender. Saute onion, pepper and garlic in remaining tablespoon of fat. Add to chicken. Add tomatoes, celery and bay leaf to chicken mixture. Cover and simmer for 15 minutes. Remove bay leaf. Add rice and mix well. Cover and simmer 5 more minutes. Makes 6 servings.
In a saucepan, bring to boil margarine, cocoa and water. Add remaining ingredients. Beat until smooth and put in an 11 x 16-inch greased pan. Bake at 400° for 20 minutes.
In a mixing bowl, combine all ingredients except for apples. Add apples to mixture tossing to coat. Transfer to 1 1/2-quart casserole. Roll pie crust pastry 1-inch larger than top of casserole. Cut slits in pastry. Place pastry over apple mixture. Seal and flute to rim of casserole. Cover edge of pie with foil. Bake at 375° for 25 minutes. Remove foil and bake for an additional 30 to 35 minutes. Crust should be golden and filling bubbly. Serve warm or cold.
Cook chicken in enough water to cover, using bouillon in water. Boil until very tender. Save the broth. In a 9 x 13-inch pan, place a layer of crackers that have been well moistened in broth. Cover with mayo and a layer of shredded chicken. Continue process until chicken is gone, ending with mayonnaise on crackers. Allow to moisten in fridge several hours. Sprinkle with Cheddar cheese, paprika or parsley.
Chill 7-Up and pineapple juice. Pour additional 7-Up into ice trays. Place cherry in each cube. Freeze cubes.
Cream together sugar, eggs, vanilla and shortening. Add dry ingredients and chocolate chips. Roll into small balls. Roll in sugar. Bake on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Beat butter until very light and fluffy; a little at a time, add sugar, flour and eggs, one at a time, beating well after adding each. After adding last egg, beat 5 minutes and then add flavorings. The secret to a good pound cake is in the beating. Bake 1 hour at 325° to 350° in greased and floured tube pan.
Cook cranberries and water in a covered kettle until their skin pops. Puree berries. Add sugar, cloves and rinds. Stir thoroughly. Chill. Add the lemon and apple juices. Stir to blend. Serve immediately. Garnish with thin slices of orange. Makes 2 1/2 quarts.
Preheat oven to 375°. In bowl, combine oregano, paprika, basil, onion, garlic, pepper and bread crumbs. In another bowl, place egg whites. Dip chicken in egg white, then bread crumb mixture. Spray shallow pan with nonstick spray. Place chicken in pan. Bake, uncovered, 1 hour or until chicken is brown. Turn once.
Put rice in bottom of greased casserole. Sprinkle onion soup mix over rice. Place boned chicken pieces over rice mixture. Mix soup and water; pour over top. Add sliced mushrooms over top. Bake 1 1/2 hours at 325°.
Melt the bar in a double boiler. Cream sugar and butter. Add syrup to mixture. Add eggs, one at a time. Add dry ingredients alternately with buttermilk. Beat well. Add nuts. Grease and flour tube pan. Bake at 350° for 1 1/2 hours.
In ungreased 8 x 8-inch pan, combine flour, sugar, cocoa, soda and salt. Mix well with fork. Make three holes in mixture with spoon. Pour vinegar in first hole, vanilla in the second hole and oil in the third hole. Pour water mixture and mix well. Bake at 350° for 25 to 40 minutes or until pick inserted in center comes out clean. (To double recipe, bake in 9 x 13-inch pan. Bake at 350° for 40 minutes.)
Mix softened cream cheese with Buddig ham, chopped fine. Add Worcestershire, Accent, seasoned salt and onions. Roll in chopped pecans. Wrap in Saran Wrap. Refrigerate. Take out of refrigerator 1 hour before serving.
Cook meat, drain. Add spaghetti sauce and water. Simmer 5 minutes. Combine Ricotta or cottage cheese, oregano and egg; mix well. Spread 1 1/2 cups of meat sauce in bottom of ungreased 9 x 13-inch pan. Top with 1/2 noodles, 1/2 Ricotta mixture and 1/2 Mozzarella. Repeat with remaining noodles, Ricotta and Mozzarella. Top with remaining meat sauce. Cover and refrigerate overnight. Bake at 350°, uncovered, 50 to 60 minutes until bubbly. Let stand 15 minutes. Add Parmesan last 5 minutes.
Grease or line muffin pans. Brown ground beef; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute, stirring constantly.
Half the pineapple lengthwise. Cut out pineapple meat. Turn halves to drain. Refrigerate. Taste pineapple. If it does not taste good, use canned pineapple. Combine cream cheese, sugar and pineapple. Refrigerate until serving. Put dip in pineapple halves and surround with gingersnaps. This is pretty and so good.
Mix all into a casserole dish. Bake at 350° for 1 hour, uncovered. Stir once after 30 minutes.
Cream butter and sugar. Add egg yolk and flour, mixed with cinnamon. Mix well. Spread this very stiff batter with a spatula onto cookie sheet. Glaze dough with beaten egg white. Sprinkle with nuts. Bake at 400° for 10 to 12 minutes. Cut into bars while warm.
Mix all ingredients; cook until vegetables and meat are done. Can be made in crock-pot and cooked 5 or 6 hours on slow.
In a small bowl, sift together flour, nutmeg, salt and baking soda. Add nuts and stir to coat. In a medium bowl, cream butter and sugar until smooth. Add egg and mashed banana to butter mixture and stir to blend. Add flour mixture, mixing just until dry ingredients are moistened. Fill greased muffin tins two-thirds full. Bake at 375° for 20 minutes. Yield: 12 muffins.
Combine sugar, cornstarch and water. Bring to a boil and stir until thick and clear. Add Jell-O. Cool slightly. Place berries in shell. Pour mixture over. Chill thoroughly and serve with whipped cream.
Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour at 325°. Cool. Invert on serving plate. Prick top with fork. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Beat cream cheese and Eagle Brand milk until smooth. Add lemonade concentrate (straight from can). Mix slowly. Fold in Cool Whip. Spoon into cooled baked pie shell. Refrigerate until set.
Mix Bisquick with water to form a stiff dough. Form on the blunt end of a green stick about as big as your thumb. Hold over fire until browned and done. Remove from stick and put jelly, sugar or butter in the hole.
Bring to a boil. Add to tomatoes. Bring to a hard boil only. Remove from heat and pour into hot jars. Seal.
Cut venison in 1-inch cubes or small pieces. Combine all ingredients in a crock-pot. Stir together well. Cover and cook on low for 8 to 12 hours or on high for 5 to 6 hours. Serve on rice, noodles or toast points.
Cook stew beef in crock-pot until tender (about 3 hours on high). Then put in chopped carrots and chopped celery. Cook for 30 more minutes. Place noodles in and let simmer for about 1 hour on medium. Add salt and pepper to taste.
Combine all ingredients in a bowl. Chill at least one hour. Makes 2 cups. If desired can add either clams or Blue cheese.
Dissolve jello in boiling water; set in refrigerator until syrupy. Put milk in a big bowl in freezer until icy. Meanwhile, set cream cheese out to soften. Take out milk and whip until like whipped cream; then gradually add sugar and then vanilla. Stir in jello; beat cream cheese until soft. Add to mixture. Pour into a graham cracker crust in a 13 x 9-inch pan. Chill 3 to 4 hours.
Mix pretzels, 1/4 cup sugar and margarine and press into a 9 x 12-inch greased dish. Bake at 350° for 10 minutes. Cool completely.
Mix hamburger, cracker crumbs, water, salt and pepper. Flatten out on cookie sheet. Store in refrigerator (covered) 4 to 6 hours. Cut into squares, coated with flour and brown on each side. Place in 9 x 13-inch pan or large casserole dish. Mix gravy mix for gravy and add the mushroom soup. After cooking, pour over meat and cook 1 hour at 350°.
In a large bowl, combine pumpkin, egg, flour, sugar, vanilla and salt. Blend in the raisins. Form batter into 20 loosely packed 1-inch balls. In a large skillet, heat 1-inch of oil to 375°. Drop fritters into the oil, being careful not to crowd and brown well on all sides. Drain fritters on paper towels and sprinkle with brown sugar.
Bring sugar and corn syrup to a boil. Add peanuts. Stir constantly and cook until mixture turns light brown in color. (This is a very important part of making peanut brittle. You want to make sure it has a good color.) Remove mixture from heat. Add the baking soda and salt.
Mix flour, oleo and pecans. Spread in pan; bake at 375° for 15 minutes. Now take rest of ingredients and beat and put on next layer. Put rest of Cool Whip on top and sprinkle with nuts.
Mix oil, soy sauce, lemon juice, mustard, Worcestershire, garlic, pepper and salt. Add beef pieces. Cover and refrigerate overnight. Turn meat occasionally. Thread meat onto skewers. Broil until meat is desired doneness. Turn often. Makes 4 to 5 servings.
Cook macaroni until it is soft. Mix all ingredients and sprinkle with paprika. Chill.
Sift together flour, baking soda and salt. Cream sugars, shortening, vanilla, eggs and peanut butter. Add dry ingredients and mix well. Drop by teaspoon on ungreased baking sheets. Bake at 350° for 12 to 14 minutes, depending on size. Yields about 10 dozen.
In medium bowl, combine beef soup mix, egg, bread crumbs and milk. In foil lined baking pan, shape beef mixture into an 8 x 5-inch loaf. Bake in a 350° oven 1 hour. Let stand 10 minutes before slicing. If desired, serve with tomato sauce.
Cook cauliflower, covered, in 1/2 chicken broth for 5 minutes, until tender. In remaining broth, cook broccoli, mustard and dill, covered, for 5 minutes. Remove from heat; keep warm. Place cauliflower and mace in blender; blend until smooth. In large saucepan, cook onion in butter until almost tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cauliflower, broccoli and cheese. Cook until cheese is melted. Makes 4 to 6 servings.
Mix together and bake, uncovered, at 350° for 45 minutes or so. Can be made ahead. Serves 12.
Use small squash, sliced thin. Add sliced onion and peppers and mix. Put layer of squash; sprinkle salt over this, then layer of ice. Continue until all squash, peppers and onions are used up. Put ice on top. Let stand about 3 or 4 hours. Drain off water. Rinse in cool water and drain. Mix together all other ingredients. Bring to boil. Add squash and heat thoroughly. Do not let the squash boil hard, it is better if squash does not boil but just simmers to heat it good.
In skillet, cook celery, green pepper and onions in butter until tender. Mix broth, soy sauce, cornstarch and brown sugar. Gradually blend into vegetable mixture. Cook stirring until thickened. Add chicken and pineapple, stir together. Put bean sprouts on top cover, heat through on low heat.