HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare, pit and chop peaches fine. Simmer very slowly until quite thick, stirring often. Add pineapple, sugar and lemon juice. Simmer about 20 minutes or until mixture is quite thick and seal in hot glasses. This makes about 5 pints of cooked marmalade.
Cream butter, sugars and oil together. Add remaining ingredients in order given. Bake at 350° for 12 to 15 minutes.
Place noodles in flat casserole dish. Place cut up chicken on top. Salt and pepper chicken. Combine soup and water; pour over chicken. Sprinkle onion soup mix on top. Bake at 350° for 1 1/3 hours.
Cream the margarine at number 7 speed on mixer. Add sugar gradually while continuing to cream mixture. Add one egg at a time, beating for 2 minutes after each addition. Reduce speed to number 4 and add flour gradually, scraping sides with a rubber spatula. Add vanilla and beat at number 7 for 1 minute. Pour batter into a large tube pan which has been greased and floured. Bake in a 300° oven for 1 hour and 40 minutes. Cool thoroughly before removing from pan.
Preheat oven to 350°. Butter a 2-quart casserole dish. Cook macaroni according to package directions; drain. Arrange alternate layers of cheese and macaroni, beginning with macaroni and ending with cheese. Stir salt and nutmeg into milk; pour into one corner of casserole. Drizzle melted butter on top of casserole. Bake 45 minutes to 1 hour, until brown and bubbly. Serves 6.
Fry bacon crisp and crumble over bottom of 9-inch unbaked deep dish pie shell. Pour in cheese, zucchini, onion and egg mix. Bake at 350° for 45 minutes.
Cream eggs, sugar and oil. Sift flour, soda and salt. Add pineapple alternately with flour mixture to creamed mixture. Beat well. Add vanilla and pecans. Pour into a greased and floured 9 x 13-inch pan. Bake in 350° oven for 30 to 35 minutes.
Mix first 9 ingredients together in saucepan and cook 5 minutes. Mix eggs, other Season-All and pepper and beat well. Dip meat into egg mixture. Roll in crumbs. Cook in oil until brown. Place in 9 x 13-inch pan. Pour sauce over meat and sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and top with Mozzarella cheese. Bake 5 minutes longer.
Preheat oven to 350°. Mix all ingredients. Shape into a loaf. Bake 1 hour.
Melt butter; add onions and cook until wilted. Add flour; toss with onions until coated. Gradually stir in milk until mixture is smooth. Add broccoli (broken in chunks), salt and chervil. Cook over medium heat, stirring constantly, until mixture thickens and broccoli separates. Add tuna in chunks, sour cream and parsley. Heat to serving temperature. (Do not boil!) Makes 4 to 6 servings.
Mash hot potatoes and add cream cheese in pieces, then add butter. Beat well until all is mixed. Add sour cream. Add eggs, milk, onion, salt and pepper. When fluffy, place in greased 9-inch casserole and refrigerate overnight. Bake at 350° for 45 minutes or until lightly brown. Serves 8 to 12.
*Use 3/4 cup milk and 2 teaspoons vinegar; let set 5 minutes.
Put all ingredients into crock-pot set on medium and cook 4 hours or until done.
Mix all (except powdered sugar). Form circles or small crescent shapes. Bake at 325° for 25 minutes. Roll each in the 1/2 cup powdered sugar.
Trim off and discard excess fat from meat. Cut meat into 1-inch cubes. Brown on all sides in a large heavy saucepan. Add onions and saute until they are golden brown. Add next 5 ingredients. Cover and cook slowly for 1 1/2 hours. Add potatoes and green peppers. Cover and cook 35 minutes or until potatoes are tender. Add remaining paprika. Serve with cooked rice, wide noodles or mashed potatoes.
Mix all ingredients, chill and serve. You will be the hit of the picnic or barbecue.
Melt chocolate and water. Remove from heat; add sugar and yolks one at a time. Then add flavoring and then beaten whites and cream. Line dish with ladyfingers. Pour in filling and set in refrigerator overnight. Serve topped with whipped cream. Serves 12.
Prepare pudding as directed on box. When food stuffs are used in this manner, explain to the children: "Today we are finger painting with pudding. Another day we will have it for snack." All finger paints should be stored tightly in covered jars and in a cool place.
Brown ground beef. Stir scallop potato mix into meat. Add dried potatoes. Add rest of ingredients; stir well. Cook for about 1 hour, until vegetables are tender.
Dissolve yeast in warm water in large bowl. Add sugar, salt, oil and eggs; mix well. Add flour; mix well. Place in greased bowl. Chill, covered, for 2 hours or longer. Shape into rolls. Place on greased baking sheet. Let rise for 1 1/2 to 2 hours or until doubled in bulk. Bake at 375° for 15 to 20 minutes or until golden brown. May store dough in refrigerator for up to 5 days.
In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice. Cook over medium heat until it boils and begins to thicken a little. Add lemon peel. Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon. Beat egg whites and cream of tartar until almost stiff. Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky. Fold in the lemon mixture. Pour into pie crust. Chill several hours before serving.
In a large skillet, heat oil over medium heat. Add onion. Stir in potatoes. Cover and cook 10 minutes, stirring occasionally. Stir in remaining ingredients. Cover and cook 10 minutes longer until potatoes and peppers are cooked.
Mix sugar, water and corn syrup in a large saucepan. Cook over medium heat until mixture reaches 300° on candy thermometer or hard-crack stage. Remove from heat. Add food coloring and flavoring; mix well. Pour into well-greased cookie pans; cool, enough to touch. Cut with scissors into bite size pieces; dust with powdered sugar. Store in airtight containers.
Soak sausages in barbecue and hot sauce for 2 hours or overnight. Add jelly and heat to small boil for approximately 45 minutes. Keep warm and serve.
Chop broccoli. Keep just the buds. Mix broccoli, onion, shredded cheese and crumbled bacon in large bowl. Mix mayo, vinegar and sugar in small bowl and add to broccoli mixture. Marinate for at least 8 hours before serving.
Cook onions in oil until tender. Add remaining ingredients. Simmer, uncovered, for 15 minutes.
Melt caramels, 1/2 cup evaporated milk and oleo in double boiler. Mix together cake mix and 1/2 cup evaporated milk (batter will be thick). Preheat oven to 350°. Grease 9 x 13-inch pan. Spread half cake mixture in pan. Bake 7 minutes. Remove from oven and spread with caramel. Sprinkle with chocolate chips and chopped nuts. Use a teaspoon and put the remaining cake mix on top. Spread carefully. Bake 15 minutes. Cake will not look done. Let set 8 to 12 hours before serving. Delicious!
Cream butter and sugar; add eggs, soda and cinnamon. Use 1 cup flour over fruit and nuts and mix well. Then mix other part with liquid. Add brandy slowly to liquid. Stir liquid part into fruit mixture.
Mix first 4 ingredients. Fold into mixture the nuts, coconut and apples. Pour into well-greased and floured oblong pan. Bake at 350° for 30 to 45 minutes or until toothpick comes out clean. Glaze while hot.
Preheat oven to 425° to 450° (with oven rack in middle of oven). Dip quartered potatoes into olive oil and Worcestershire sauce mixture. Place on cookie sheet and season. Bake 25 to 35 minutes, until golden brown and tender.
Cut up fryer and remove skin. Peel red potatoes and cut into large bite-size chunks. Peel carrots and slice in thin slices. Layer carrots in large iron skillet; add chopped potatoes over carrots, covering bottom of skillet. Cover both sides of each piece of chicken well with French's seasoned salt. Place chicken on top of carrots and potatoes. Add pats of butter on top of each chicken piece, covering larger pieces with 2 to 3 pats. Place cover on skillet and place in 450° oven. Cook 45 minutes to 1 hour. Check once during baking to add margarine, so chicken and vegetables stay moist. Serve with English peas.
Butter 9 x 13-inch pan. Line with a layer of whole crackers. Mix pudding and milk with Cool Whip. Spread half of this on crackers, another layer of crackers, then remainder of pudding, then a layer of crackers. Refrigerate for 2 hours; top with topping.
Mix soups, onion, green chilies and chicken. Put a layer of crushed Doritos in bottom of pan. Put a layer of soup mixture, layer of Doritos and then cheese on top. Bake at 350° for 25 minutes.
Mix eggs and butter. Add sugar, milk, salt, corn meal and vanilla. Cook in raw shell at 350° for 10 minutes, then at 325° for 30 minutes.
Mix in a 9 x 11-inch Pyrex dish all ingredients. Press evenly in bottom of dish and brown at 350° for 15 minutes. Cool.
Mix cake according to directions, adding walnuts to batter. Bake in two layers and cool completely. Split cooled layers horizontally. Mix sour cream, Cool Whip and icing and spread on each layer. Place sliced bananas on filling. Refrigerate and serve.
Toast pecans in oven at 250° for 15 minutes or until golden. Chop coarsely. Cook rice. When ready to serve, coat pecans in butter in skillet. Add rice and toss. Salt and pepper.
Melt 2/3 of the margarine in a 10 x 13-inch pan. Empty in hash browns; sprinkle onion on top. Sprinkle on the Cheddar cheese. Mix sour cream, soup and pepper and spread on top of cheese. Melt remaining margarine and toss corn flakes in it; cover the casserole with this mixture. Bake at 350° for 40 minutes, uncovered. (Could also use cream of mushroom or celery soup.)
Mix together and baste on fish as it cooks. Barbecue (grill) fish until it flakes easily with a fork. Makes enough for 4 to 6 fillets.
Mix cheese, onion and flour. Spread in greased pie plate (10 x 1 1/2-inches) or quiche dish (9 x 2-inches). Beat eggs slightly; beat in milk, salt, mustard and Worcestershire sauce. Pour over cheese mixture. Cook, uncovered, in 350° oven until set for 35 to 40 minutes. Let stand 10 minutes; arrange tomato slices around edge of pie, overlapping slices slightly. Makes 8 servings; 230 calories per serving.
Combine cream	cheese, 1/2 cup butter and flour in medium size mixing bowl.	Chill, covered, 1 hour. Shape into 24 (1-inch) balls. Press each dough ball over bottom and up sides of	ungreased miniature muffin pans. Preheat oven to 325°.
Place fruit in 8 x 1 1/2-inch round baking dish. Stir in sugar.
Bake cake according to directions on box. When cake is done, remove from oven and punch holes all over the top with a wooden spoon or fork.
Mix all ingredients, except kidney beans, well. Add kidney beans. Mix all together. Refrigerate until served. Makes about 3 cups.
Leave ribs whole or cut into serving pieces. Place in a large shallow pan. Roast at 350° for 30 minutes.
Mix well, form into loaf and bake, covered with foil, for about 1 hour at 350°. Uncover and brown.
Brown beef in deep skillet or pan. Add garlic, chopped fine. Cook on low for 5 minutes. Add tomato juice and simmer for 30 minutes. Serve individually over crushed Fritos. Top with cheese, lettuce and tomatoes.
Mix all ingredients together, stirring well. Pour into well-greased tube pan. Bake at 325° for 1 to 1 1/2 hours.
Rinse beans. In a 4-quart Dutch oven, combine black beans and water. Bring to boiling. Reduce heat. Simmer for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain and rinse beans. In the same pot, combine the beans, broth, chopped onions, green pepper, celery, garlic, bay leaves, oregano, salt, red pepper and cumin. Bring to boiling. Reduce heat and simmer, covered, for 2 to 2 1/2 hours or until black beans are tender, stirring in undrained tomatoes the last 15 minutes of cooking. Discard bay leaves. Mash beans slightly. Stir in lemon juice. Serve atop rice. Raw chopped onion is good; also a spoonful of nonfat sour cream.
In 3-quart saucepan, brown bacon until crisp, remove and drain on paper towel. Reserve 2 to 3 tablespoons bacon fat. Saute onion in bacon fat. Add garlic and saute. Add stock, potatoes and cayenne pepper and bring to a boil. Reduce heat to simmer until potatoes are tender (about 15 minutes). With a potato masher, crush potatoes to achieve a creamy consistency. Salt and pepper to taste. Serve with chives and bacon sprinkled on top.
Cook squash until tender. Drain. Add butter and mash. Mix eggs, sugar, mayonnaise, nuts, salt, pepper and cheese. Add to squash. Pour mixture into buttered casserole. Top with bread crumbs and grated cheese. Dot with butter. Decorate with pecans. Bake at 350° for 35 to 40 minutes until brown.
Combine all ingredients and bring to a boil; let simmer 15 to 20 minutes. Yields 1 quart.
First, beat eggs well; add brown sugar, melted Crisco, vanilla and dry ingredients a little at a time. Mix well. Add chocolate chips. Bake at 350 degrees for 30 minutes in 13 X 9 X 2 pan.
In large skillet, saute onion and bell pepper in oil. Add soups and tomatoes. Simmer until hot and mixed well. In a casserole dish, place crumbled chips. Add chicken to soup mixture; stir well and pour over chips. Top with grated cheese and bread crumbs. Cook at 350° until hot and cheese is melted.
Mix oats, flour, baking soda and salt in large bowl. Set aside. With an electric mixer on medium speed, cream butter, sugars and vanilla. Stir in chocolate chips by hand. Add butter mixture to oat mixture. Mix by hand until dough is formed. (Dough will appear crumbly, but keep mixing.) Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 3 dozen cookies. Makes a flat, thin crisp cookie.
Combine cocoa and oil until smooth in a large glass mixing bowl. Soften gelatin in milk for 5 minutes in a glass cup. Microwave on High (full power) until warm, about 1 to 1 1/2 minutes. Add gelatin-milk mixture to cocoa along with 1/3 cup sugar and salt. Microwave on Medium (1/2 power) for 5 minutes. Stir and continue cooking on Medium until slightly thickened, about 2 to 3 minutes. Beat egg yolks slightly. Add about 1/2 cup of hot mixture. Stir in vanilla until mixture is well blended. Press plastic wrap onto surface. Chill until mixture mounds when dropped from a spoon. Beat egg whites in small mixer bowl until foamy. Gradually beat in 1/3 cup sugar until stiff peaks hold. Gently fold egg whites and whipped cream into chocolate mixture. Spoon into individual dessert dishes or 9-inch baked pie shell. Chill until set. Garnish with additional whipped cream, if desired. Serves 8.
Combine first 4 ingredients and press into bottom and up 2/3-inch of sides of a 9-inch spring-form pan. Mix eggs, cream cheese, sugar, salt, vanilla and almond extract. Add sour cream. Pour into crust and bake at 375° for 35 minutes or just until set. Cool. Chill 4 to 5 hours. Filling will be soft. Serves 12 to 16. Add a can of Comstock cherry pie filling on top of cake after it cools for a wonderful cherry cheesecake.
Wash cranberries; grind with 1/2 the rind from the orange. Mix with sugar and let stand several hours or overnight. Dissolve jello in boiling water with salt and vinegar. Let chill, then add celery, nut meats and apples. Add to the cranberries and chopped oranges. Let set. Serve on lettuce leaf.
Simmer apple cider, whole allspice, cinnamon stick and cloves for 15 minutes; strain. Add lemon juice and orange juice just before serving.
Preheat oven to 375°. Brown ground beef with onion and seasoning mix. Drain. Stir in refried beans. Separate dinner rolls into two rectangles. In a 13 x 9-inch pan, ungreased, press over bottom and 1/2 sides up to form crust sealing perforations. Spoon meat mixture over crust. Sprinkle with olives.
Preheat oven to 275°. Mix soup, water and flour until smooth. Combine with remaining ingredients in a covered roasting pan. Bake for 4 to 5 hours. Serve over noodles or rice. Yield: 8 servings.
Sift flour, salt and baking soda 3 times. Cream shortening and sugar. Mix together. Add bananas and eggs to flour mixture and blend (this batter should not be over mixed). Bake in 350° oven for 45 minutes. Makes 2 pound loaves.
Mix together beans and seasoning; spread into a 12 x 8 x 2-inch baking dish. Spread sour cream on top of that and sprinkle Cheddar cheese on top. Bake 30 minutes at 350° or until cheese starts to bubble. Serve with tortilla chips.
In a large bowl pour hot water over oleo. Stir in powdered milk, salt and egg. Add flour, 1/2 cup at a time, mixing well. Knead 3 to 4 minutes, adding more flour as needed to make "stiff" dough. Pat or roll to 1/2-inch thickness. Cut out. Bake on greased cookie sheet until hard, approximately 50 minutes. Cool and dry out thoroughly.
Prepare lemon Jell-O by package directions using large bowl. Chill until almost set. Stir in all finely chopped vegetables. Chill until set. Serve on bed of lettuce, topped with small dab of mayonnaise for garnish.
Dissolve gelatin in the hot water. Melt the cream cheese in it. Add vanilla and cool. Mix in the 7-Up, pineapple and nuts; chill.
Cook pasta; drain and place in greased 1 1/2-quart baking dish. Set aside.
In medium skillet over medium-high heat, heat oil. Add chops and cook 10 minutes or until browned. Set chops aside. Pour off fat. Add soup, apple juice, mustard, honey and pepper. Heat to boil. Return chops to pan and reduce heat to low. Cover and cook 10 minutes or until chops are no longer pink.
Boil livers and giblets until tender. Place giblets in a food processor. Chop until fine. Chop livers coarsely with a knife. Saute onions, garlic and celery in oil. Add ground beef and cook until done. Add all of the other ingredients, except parsley. Cook approximately 1 hour. Add a small amount of water to avoid sticking. Salt and pepper to taste. Mix with cooked rice.
Heat oven to 375 degrees. Combine turkey, soup, milk and chilies. Heat slowly, stirring until bubbling. Sprinkle 1/3 of the corn chips on the bottom of a 2 quart casserole dish. Pour in half of the turkey mixture, half of onions, and half of each of the cheeses. Layer another 1/3 of the corn chips, remaining turkey mixture, onions and cheeses. Top with remaining corn chips.
Dissolve yeast in 1/2 cup warm water; let stand about 5 minutes. Combine flour, sugar and salt in a medium sized nonmetal bowl and stir well. Gradually stir in 2 cups warm water. Add yeast mixture and mix well. Cover starter loosely with plastic wrap or cheesecloth; let stand in warm place (85°) for 72 hours, stirring 2 to 3 times daily. Place fermented mixture in refrigerator and stir once a day. Use within 11 days.
Melt chocolate over hot water. Add butter and cool. Beat eggs, add sugar. Sift flour, baking powder and salt; add to eggs with nuts and vanilla. Then add chocolate mixture. Bake 20 to 30 minutes at 350°. Cut into squares while warm and roll in powdered sugar. Double the recipe if you like and pour into a long cookie sheet.
Mix butter (melted) and cheese. Add flour, flakes and pepper. Knead well with hands. Roll out marble size balls. Press with fork. (Dip fork in water each time to prevent sticking.) Bake at 325° on greased cookie sheet 30 minutes or until crisp.
Steam vegetables or saute in butter until still crisp. Add mushrooms the last minute. Cook pasta according to directions and drain. Add butter, whipping cream, vegetables and seasonings. Toss well. Serve warm with cheese sprinkled on top. Serves 8.
Brown beef and onion in oil or shortening. Drain off excess fat. Stir in water, tomatoes, salt, pepper, sugar, Heinz 57 sauce and macaroni. Bring to boil, then reduce heat to low. Simmer, uncovered, 15 to 20 minutes, stirring occasionally until macaroni is tender. Makes 5 servings.
Mix all ingredients together except the biscuits. Put into deep casserole dish. Bake at 350° for one hour. Take out of oven and place the biscuits on top of casserole. Heat oven to 400° and bake 10 to 15 minutes, until biscuits are golden brown.
Toss squash and onion with olive oil in large bowl. Pour vegetables onto flat grilling pan or heavy aluminum foil over medium flame on barbecue grill. Spread zucchini slices flat and sift garlic salt to taste (about 1 to 2 teaspoons) over vegetables. Turn squash pieces when brown on bottom side. Stir onion pieces several times. Remove vegetables after browning both sides of the zucchini.
Dissolve jello in water; set aside. Combine remaining ingredients and add to jello. Pour half of mixture in pan and spread 1 pint sour cream over top, then spread remaining strawberry mixture.
Saute chopped onion in butter or margarine until slightly brown. Add cubed potatoes, water to cover and salt. Cook until tender and add enough milk to make it soupy. Thicken by making a paste of flour and milk or you can mash some of the potatoes against the side of the pan. Add vinegar or lemon juice. Taste it. Add pepper. If you want, add cooked green beans.
Mix pineapple juice, Kool-Aid, lemonade and water. Add sugar to taste. Just before serving, add ginger ale or 7-Up.
Mix potatoes, water and onion. Cook until vegetables are tender. Add white sauce. Season to taste. Heat to boiling. Top with paprika.
Brown burger in skillet. Add zucchini, peppers and onion. Cook until tender. Drain. Add egg and milk. Put half of mixture into buttered baking dish. Sprinkle half of crumbs and cheese. Add rest of mixture then remaining crumbs and cheese. Dot with butter. Bake at 350° for 30 minutes.
Mix flour, sugar, vanilla and eggs. Add mashed bananas and oil and stir until all is mixed. Add buttermilk last. Pour in 2 small loaf pans (greased). Bake at 300° until brown. May be frozen.
Mix sauerkraut and vegetables together. Heat sugar, oil and vinegar. Let cool, then pour over sauerkraut mixture. Let stand overnight.
Rinse and drain crabmeat. Soften cream cheese to room temperature. When crabmeat is well drained; put on oblong plate, shape cream cheese over it. Just before serving, pour chilled cocktail sauce over. Serve with your favorite cracker.
Mix cake batter as directed, add drained oranges. Bake as directed on box. When cake is done, drain pineapple, saving juice. Pour the juice on the cake and let cool.
Mix eggs, salt, sugar and ice cream mix together. Add Pet milk and cook until it thickens on spoon. Add cherries, pineapple, whole milk and vanilla. Put all ingredients into a 1-gallon freezer and freeze. Yields 1 gallon.
You will need aluminum foil or tinfoil, cookie sheet covered with foil, refrigerator or freezer, basting brush and saucepan.
Cook chicken breast in oil until done. Slice onion and pepper rings over chicken that has been put in casserole dish. Slice potatoes over onions and pepper rings. Pour mushroom soup over all and bake at 350° for 30 minutes.
Bring water with salt to boil and cook rice about 45 minutes on low heat. Fry carrots and peas for 1 to 2 minutes, then add cauliflower and onion. Cook 1 more minute. Mix chicken seasoning and cornstarch in the cold water. Pour into frypan with vegetables. Add the almonds and pour over cooked rice.
Mix the first 3 ingredients together; let stand 5 to 10 minutes. Fold in the Cool Whip. Layer pudding, cubed pound cake, peaches and blueberries. Chill until time to serve.
Melt butter. Add graham cracker crumbs. Mash to form a crust. Cool in freezer for 10 minutes. Add chocolate chips. Add coconut. Add other chips. Pour over sweetened condensed milk. Microwave for 5 - 7 minutes. Let cool. Cut into squares and serve.
Drain the pineapple and peaches. Mix all ingredients, then pour into buttered casserole dish. Bake at 350° until bubbly (20 to 25 minutes).
Melt shortening in 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add	to first mixture. Mix well; chill. Form 1-inch balls, roll in granulated sugar and place on greased cookie sheets 2 inches apart. Bake in moderately hot oven, 375°, for 8 to 10 minutes.
Use large cucumbers. Peel off green rind. Take out seed and cut in 1/4-inch slices or 1-inch cubes. Soak in 1 cup lime water for 24 hours.
Mix all ingredients. Add corn bread last. Bake in 400° oven for about 30 minutes.
Cover with foil (shiny side out). Bake at 350° for 20 to 30 minutes. If onions need browning, take foil off for a few minutes.
Mix by hand, adding sugar a little at a time. After being mixed, spread into a 13 x 9-inch dish. Let set for approximately 1 hour. Cut in sizes you may want to serve.