HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place peaches in a lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar. Cream margarine and 1/2 cup sugar. Add flour and egg; mix well. Stir in vanilla. Spoon mixture over sugared peaches. Don't try to cover every peach, just drop spoonfuls randomly. Bake at 350° for 30 to 35 minutes or until golden brown. Great with vanilla ice cream!
Beat the cream cheese. Add butter. Put in potatoes and mash by hand. Put in mixer and add remaining ingredients. Put into casserole and top with butter and paprika or cheese. Bake.
Mix all ingredients in large bowl. Cover. Refrigerate until cool. Serve with assorted cut-up vegetables or chips.
Blend 1/3 cup sugar, cornstarch, crushed pineapple. Cook stirring constantly until thick. Cool. Blend cream cheese, 1 1/2 cups sugar, salt and eggs, one at a time. Add milk and vanilla. Place cooled pineapple mixture in unbaked pie crust. Pour cream cheese mixture over it. Sprinkle with pecans. Bake at 400° for 10 minutes; reduce heat to 325° for 50 minutes.
Use fruit juice and water to make 6 cups of liquid. Heat until boiling. Dissolve jello. Add cream cheese to hot mixture until dissolved. Dip bananas in pineapple juice to prevent darkening. Add a pinch of salt, pineapple chunks and bananas to cooled jello. Pour into a 13 x 9-inch dish and refrigerate.
Cook and stir sugar, cornstarch and water; stirring constantly. Remove from heat and add Jell-O. Place strawberries in pie crust, then pour mixture over them. Top with Cool Whip.
Mix together egg, milk, salad oil and pineapple with juice. Sift together flour, sugar, baking powder and salt, then add to egg mixture. Stir together just until moistened. Bake at 400° for 25 minutes.
In 2 quart casserole dish combine sugar, Karo, salt and water. Stir. Microwave on High for 19 minutes, stirring every 5 minutes. Beat egg whites until stiff. Pour syrup over egg whites slowly. (Be very careful as syrup is extremely hot.) Beat 12 minutes. Fold in pecans and vanilla. Drop on wax paper.
In medium skillet, saute chuck and garlic until meat is browned; drain excess fat. Add green chilies, tomatoes, salt and pepper; mix well. Cook over low heat uncovered about 30 minutes. Just before serving, in large chilled salad bowl, arrange lettuce, cheese, corn chips and green onions with cooked meat mixture. Toss lightly until well combined. Garnish with chopped tomato. Serve immediately. Serves 6 to 8.
Sift dry ingredients together. Cream shortening. Add sugar gradually and cream until fluffy. Add egg and beat well. Beat in molasses. Combine vinegar and milk. Add alternately with dry ingredients. Stir until well blended. Chill.
Grease and flour large Bundt or angel food cake pan. Cream butter and sugar together. Beat in eggs, one at a time. Add lemon extract. Mix baking powder and flour together. Add flour a little at a time to creamed mixture, until well blended. Fold in other ingredients. Bake in 275° to 300° oven for 1 1/2 to 2 hours or until a toothpick inserted in center comes out clean.
Add all ingredients together, except chopped meat. Once ingredients are mixed well, then add chopped meat. Pour into a 9 1/4 x 5 1/4 x 3-inch pan. Cook at 350° for 1 hour. Add a ladle full of gravy. Cook for another 10 minutes.
Put egg yolks and next 3 ingredients in double boiler. Boil until thick. Remove from heat and add coconut. Mix well and pour into two already baked pie shells. Beat egg whites until stand to a peak. Add sugar to taste or 1/3 cup sugar. Spread on pies. Bake at 350° until crust is light brown.
Make syrup of sugar, water, cinnamon, nutmeg and margarine. Bring to a boil and turn off heat. Cut shortening into flour, salt and baking powder. Add milk all at once. Divide into 4 equal parts. Pare and core apples. Slice and sprinkle with additional sugar (brown or white) and spice. Arrange on a square piece of dough. Dot with butter and fold corners to center. Place upside-down in greased baking dish. Pour hot syrup between dumplings. Bake at 375° for about 35 minutes. Serve warm with vanilla ice cream on top.
Set oven at 425°. Cook sweet potatoes until done. Peel when cooled. In a large mixing bowl, mix in sweet potatoes and brown sugar. Blend in eggs and sugar. Mix in rest of ingredients. Mix well. Pour into pie crust. Bake for 1 hour.
Pour the 4 cups of water into a large saucepan; bring to a full, rolling boil. Carefully drop frozen potatoes into water. Remove from heat immediately; cover and let stand 4 to 5 minutes. Drain potatoes at once. Spread on paper toweling. Cut up any large pieces. Sprinkle potatoes with the salt; cool. In bowl combine eggs, radishes, celery, green onion and snipped parsley. Add mayonnaise and vinegar. Add potatoes and toss mixture gently. Chill. Garnish with parsley and radish roses, if desired. Makes 8 servings.
Melt butter over medium heat. Add onion and garlic, cook three minutes. Add spinach - cook 3 to 5 minutes - stirring frequently. Remove from heat. Stir in Artichoke, cream cheese, mayonnaise, cheddar cheese, parmesan cheese and hot sauce. Transfer to an ungreased 1 1/2 Quart casserole. Bake at 350 degrees for 40 minutes. Top with pecans and bake 10 minutes more.
Mix first 6 ingredients. Cook in a double boiler until thick, stirring constantly. Remove from heat. Add butter and cool.
Mix all the above ingredients together and pour into a greased casserole dish. Preheat oven to 400°.
Cream the butter. Add sugar, creaming constantly, then add syrup. Whip the salt and eggs until light and fluffy. Blend into sugar and syrup mixture. Add vanilla and nut meats. Pour into unbaked pie shell. Top with pecan halves. Bake at 350° for 50 minutes; don't forget to bake on cookie sheet.
Combine all ingredients. Bake in buttered casserole at 350° for 2 hours. Uncover the last 15 minutes.
Cover bottom of pastry shell with onion, then cheese. Mix flour into small amount of milk, then stir in remaining milk. Add flour and milk mixture, salt, pepper and butter to eggs. Mix well; pour over cheese. Bake at 375° for 35 to 40 minutes, or until nicely browned and set.
Combine hamburger, onions, bread crumbs, salt, pepper, chili pepper and milk and mix well. Make into balls and cook in oil until brown. Place meatballs in crock-pot. Combine Worcestershire sauce, sugar, vinegar and tomato sauce. Bring ingredients to a boil and pour over meatballs. Simmer for 1 hour.
Spread refried beans on the bottom of a flat casserole dish. Next, you mix cream cheese and sour cream together until smooth and layer it on top of the refried beans. Next, you take the green chiles and layer that on top of the cream cheese/sour cream mixture. Take package of shredded Cheddar cheese and layer that on top of chiles. Now you take shredded lettuce, chopped tomatoes and black olives and layer individually. Now you pour the sauce on the top of all the ingredients. Serve with nacho chips. Enjoy!
Butter bottom of casserole dish. Lay chicken or turkey on top. Put garlic salt or powder on chicken. Pour remaining ingredients on top of chicken. Throw cut up mushrooms on top of chicken. Bake about 20 minutes in 350° oven.
Preheat oven to 350°. Prepare 2 loaf pans. Mix cake mix, sour cream, brown sugar, allspice, cinnamon and eggs until well blended. Fold in carrots, nuts and raisins. Pour into pans. Bake about 50 minutes. (May use a Bundt pan. Bake for 35 minutes.)
Boil until brown streaks appear when you stir. While cake is still hot in pan, pour this sauce over it.
Heat cottage cheese to lukewarm. Soften yeast in water; let stand for 10 minutes. Blend cottage cheese and 1 tablespoon butter in large bowl. Mix sugar, salt and soda; add to cheese mixture. Add onion, dill seed, egg and yeast mixture; beat well. Add flour gradually, beating well after each addition. Cover; let rise in warm place for about 1 hour or until doubled in bulk. Stir down.
Beat room temperature oleo until very light. Add sugar and beat. Add vanilla, flour, soda and cream of tartar, then cornflakes and pecans. Drop by teaspoon onto cookie sheet; flatten with a fork to 2-inches in diameter. Bake at 350° for 12 minutes. Makes 60.
Combine meat, egg, onion, milk, cornflakes, salt and pepper. Form into 6 to 8 patties. Roll in flour and brown in hot oil. Place patties in baking dish and cover with mushroom soup. Bake at 350° for 45 minutes.
Cream first 3 ingredients together. Add next 2 ingredients. In a separate bowl, mix next 5 ingredients. Mix butter and flour mixtures together. Add last 3 ingredients. Make into golf ball size balls and place 2 inches apart on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Mix dry ingredients and cut in butter (as you would for a pie crust). Add milk and chives. Stir and mix until dough forms a ball. Pat into a 9-inch pie plate, covering bottom and sides. Cook broccoli and drain well. Place broccoli in pie crust. Combine remaining ingredients, except paprika, and spread over broccoli. Sprinkle top with paprika. Bake at 375° for 30 minutes or until brown and heated through completely.
Beat eggs, add sugar, salt, cinnamon or nutmeg and milk. Mix well. Pour into unbaked crust. Place in a very hot oven at 450° for 10 minutes. Decrease heat to 325° and cook until set, about 30 minutes.
Mix oil, chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Measure flour after sifting (by spoonful). Stir in flour, baking powder and salt into oil mixture. Chill overnight or for several hours. Heat oven to 350°. Roll in 1-inch balls, then roll into powdered sugar and bake on cookie sheet for 10 to 12 minutes. Do not overbake. They are best when soft and chewy.
Cream butter, sugar and salt. Add eggs and spice. Cool milk to lukewarm; add yeast. Blend milk mixture with 3 cups flour. Beat until smooth. Add creamed mixture and remaining flour; mix until smooth. Let rise until doubled in bulk. Turn dough onto floured board. Divide into three equal portions. Put two portions aside. Divide remaining portion into three equal pieces. Shape each piece into a rope and then braid. Tuck ends under and place on greased cookie sheet. Repeat with remaining two portions. Let rise until almost doubled in bulk. Brush tops of loaves with egg yolk, mixed with a little bit of water. Sprinkle with sliced almonds. Bake at 350° for 40 to 50 minutes. Serve with plenty of butter.
Arrange washed and dried chicken in a greased casserole dish. Season with salt and pepper; add water. Place in oven and cook until tender. Remove from oven. Spread on barbecue sauce. Cover and return to oven and cook 10 minutes.
Boil sweet potatoes until tender and peel them. Slice one into the bottom of a casserole dish. Peel and slice an apple over the potato layer. Add 1/4 cup nuts and sprinkle with 1/2 cup brown sugar and cinnamon. Slice potato over this, then another apple. Repeat until everything is used. Slice butter on top and bake at 375° until apples are tender or about 30 minutes. Serves 8. This dish is a favorite at Thanksgiving.
In 1-quart glass bowl, place butter, flour and salt. Microwave at High 2 minutes, stirring after 1 minute. Gradually stir in milk. Microwave at High 3 1/2 to 4 1/2 minutes, stirring every minute until thick and bubbly.
Fry bacon and lay it aside. Fry diced onion in bacon grease. Bring to a boil the vinegar, cornstarch, sugar and water. Add bacon grease. Pour over sliced potatoes. Crumble bacon on top and serve.
Brown ground beef, onion and bell pepper in a skillet. Drain. Add pimento and mushroom soup. Stir well. Pour half of mixture in casserole dish. Top with grated cheese. Pour rest of mixture on top of this and add cheese on top. Top with Tater Tots. Cook at 450° until mixture bubbles through Tater Tots.
Cook chicken (boil). Pull meat from chicken. Cook spaghetti in broth. Saute bell pepper, onion and celery in butter. Mix with spaghetti. Melt Velveeta cheese, mushroom soup and pimento. Combine with spaghetti until done.
In large bowl, beat together eggs and cream cheese until blended (will be slightly lumpy). Stir in bacon, onions and shredded cheese. Put in refrigerator until ready to use. In a 10-inch pie plate, layer the crescent rolls so the entire plate is covered. Pour in egg mixture. Bake at 375° until set to desired consistency. Will serve 6 to 8, depending on how large you slice it!
Rinse chicken well. In bag, combine flour, salt and chili powder. Shake chicken, a few pieces at a time, in flour mixture to coat. In large skillet, brown chicken in oil. Meanwhile, in small bowl, combine remaining ingredients except hot cooked rice. Mix well. Pour tomato mixture over chicken. Simmer covered 40 minutes or until chicken is no longer pink in center. Serve over hot cooked rice. Makes 4 to 6 servings.
Layer potatoes, beef, bacon, cheese, onion and pepper in casserole dish. Spread tomato soup across top. Bake at 325° for 2 hours. Cover with foil before cooking. If desired may precook potatoes, beef and bacon before placing in dish. Drain fat. Then layer and will cook in 30 minutes at 350°.
Mix the first 4 ingredients together. Refrigerate (can be frozen). Add Sprite and ginger ale when ready to serve. Great for large parties or weddings.
Defrost Cool Whip (easier to spread). Press crushed crackers with melted margarine in 9 x 13-inch pan. Mix pudding and milk; fold in ice cream. Spread over crackers evenly. Spread Cool Whip over mixture. Grate Heath bar on top for decoration. Refrigerate.
Combine pistachio pudding and milk; mix well. Add sour cream, Cool Whip, pineapple and marshmallows. Refrigerate and serve in a couple of hours.
Process Oreos to crumbs through a food processor. Mix cream cheese, margarine and sugar until smooth. Combine pudding and milk. Combine cream cheese mixture, pudding and Cool Whip. Layer mix alternately. Begin with Oreos and end with Oreos in 12-inch plastic flowerpot. Top with silk flowers.
Flatten one roll at a time and line a muffin tin with it. Mix the meat, sauce and onions. Spoon into muffin tin lined with roll, about 1 tablespoon each. Sprinkle cheese on top of each. Bake at 400° for 10 minutes. Serves 5.
Crumble, cook and drain hot sausage. Mix with rest of ingredients and heat in crock pot. Serve with large tortilla chips. Double this recipe for large crowds.
Preheat oven to 350°. Bake pie shell 5 minutes. In layers cover pastry with half the cheese, ham and onion. Repeat the layers. In medium bowl, combine flour, salt and pepper. Gradually pour in milk, blending well. Add eggs. Pour mixture into pie shell. Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool 5 minutes before cutting.
Break eggs in bowl. Add food coloring. Whip until fluffy. Pour into greased pan. Cook until almost done. Add cheese. Fold in half and serve.
Put all ingredients in large pan. Mix well. Bake in a large iron skillet or in loaf pan until done at 375°.
Cook broccoli in boiling salted water for 5 minutes or until almost tender. Refresh under cold water. Drain well. In medium saucepan, saute onion in butter for 3 minutes. Add flour. Stir constantly over low heat for 1 minute. Add milk, whisking constantly. Cook over medium-high heat for 5 minutes. Mixture will thicken. Stir in Swiss cheese, salt, pepper and nutmeg. Coat bottom of 1 1/2-quart casserole dish with sauce. Arrange broccoli over sauce. Pour remaining sauce over broccoli. Combine Parmesan cheese and bread crumbs. Sprinkle over casserole. Drizzle with melted butter. Bake uncovered at 375° for 20 to 25 minutes or until lightly browned.
Sift dry ingredients together; set aside. In a separate bowl, cream the butter, sugar and eggs until smooth. Add molasses; mix well. Combine creamed mixture and dry ingredients. Add nuts; blend well. Drop by spoonfuls onto greased cookie sheet. Bake in a 350° oven for about 10 minutes. Makes about 3 dozen.
Mix soups, broth, onion, chili peppers and seasonings together. In casserole, place layers of tortillas, chicken, soup mixture and cheese. Bake at 350° for 30 to 45 minutes.
Cook hamburger; drain and prepare taco mix according to package directions. Mix together with the next 6 ingredients. Add the Doritos when ready to eat.
Season chops with pepper and garlic salt and brown. Place chops in baking dish and put a slice of onion on each chop. Mix together soup, ketchup and sauce and pour mixture over pork chops. Cover with foil and bake for 45 minutes at 350°.
Fry sausage until crumbly and browned. Combine sausage, cheese and biscuit mix. Add water. Form into small balls. Bake at 375° about 20 minutes or until light brown.
Boil sliced carrots in cold water for about 5 minutes. In a skillet add butter and oil. When mixture is hot add onion and carrots. Cook for 10 minutes. Add sugar and cinnamon. Cook for 10 more minutes. Add 1 cup of water; cook for 10 minutes or until carrots are tender. Serve.
Mix the first 8 ingredients in a bowl and blend really well. In a separate bowl, combine the next 5 ingredients. Combine wet and dry mixtures and fold together gently until mixed. Bake at 400° for about 20 minutes. Makes 12 muffins.
In large saucepan, melt margarine; stir in lemon juice, sugar, water, caraway, and salt. Add cabbage and apples; bring to a boil. Reduce heat; cover and simmer 25-30 minutes. Makes 6-8 servings.
Cook potatoes until soft. Mash. Add salt and rest of ingredients and stir until well blended.
Preheat oven to 325°. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Ro-Tel, and chicken, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Mix oats, flour and baking soda in bowl. Cream butter and peanut butter in mixer bowl. Add sugar and brown sugar; beat until light. Add egg and milk; mix well. Stir in oats mixture 1/4 at a time. Stir in carrot and chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake at 375° for 12 to 14 minutes.
Cut cheese into cubes. Microwave 3 to 5 minutes. Add tomatoes and chilies. Stir. Microwave until cheese is melted. Serve with tortilla chips or Fritos.
Blend 1/3 cup sugar with cornstarch, add pineapple. Cook on medium heat, stirring till thick and clear. Cool. Combine cream cheese with 1/2 cup sugar and salt, stir until smooth and well blended. Add eggs one at a time, stirring well after each egg, blend in milk and vanilla. Spread cooled pineapple mixture over bottom pie shell. Pour cream mixture over pineapple. Sprinkle with nuts or nutmeg. Bake at 400° for 10 minutes, then reduce heat to 325° for 50 minutes or until brown and center is set.
Preheat oven to 250°. Mix together salad dressing, dill weed, oil and garlic powder. Add crackers. Coat well with this mixture. Place on cookie sheet and bake for about 20 minutes. After cooling put in airtight container.
Cream shortening and sugar. Add eggs, salt and vanilla. Dissolve cocoa in hot water; add to preceding. Dissolve soda and buttermilk. Add alternately with flour.
Slice the onions. Brown in pan with 1 stick of oleo. Add sugar and flour. Put in a 4-quart crock-pot. Add enough water to fill. Add beef bouillon cubes. Add an additional 1/2 stick of oleo. Cook on low for 6 to 8 hours or cook on high for 3 to 4 hours. Add croutons and cheese when serving.
Combine first four ingredients; mix well. Shape into ball and roll in pecans. Wrap in foil and refrigerate for one hour before serving.
Cream butter and sugar. Add vanilla; beat until fluffy and add chocolate and flour. Mix thoroughly. Form into small balls. Bake on ungreased cookie sheet in 350° oven for 15 minutes or until delicately brown. Makes about 24 to 28 cookies.
Cook onion and green pepper in butter until tender. Stir in flour and pepper. Add milk all at once and bring to a boil, stirring constantly. Reduce heat; add cheese and mayonnaise; stir until cheese melts. Combine potatoes and ham with sauce. Bake in a 9 x 13 pan at 350° for 30 to 35 minutes.
Cook squash and onion with small amount of water until tender. Drain well. In saucepan melt cheese, milk and soup. In buttered casserole dish, sprinkle half the stuffing and seasoning packet. Add squash and onion, and then add milk mixture. Sprinkle remaining stuffing and seasoning packet on top. Cover with foil and bake at 350 degrees for 35 minutes.
Mix sugar, cornstarch and salt in a pan. Add 1/2 cup water to sugar mixture. Add rest of water and stir until it boils and thickens. Pour a little of the hot mixture over eggs and mix. Pour eggs into hot mixture and bring to a boil. Remove from stove. Add lemon rind, juice and butter. Mix well and pour into baked pie shell. Cover with meringue. Beat 3 egg whites stiff and slowly add 6 tablespoons sugar. Pile on pie. Bake at 350° for about 15 minutes.
Use a baking dish. Preheat oven to 350°. Mix all ingredients, except corn flakes, into baking dish. Top with crushed corn flakes. Bake for 1 to 1 1/2 hours.
Crush cookies (save 1/4 cup to sprinkle on top). Mix with melted margarine and pat firmly in bottom of 9 x 13-inch pan or dish. Refrigerate 20 minutes.
Mix ingredients thoroughly, using a 2 prong fork. Shape into loaf in shallow pan. Bake at 375° for about 45 minutes. Cool and slice.
Boil potatoes as for potato salad. Cool and set aside. Mix together sour cream, soup, margarine, grated cheese, salt, pepper and grated onion. Mix well. Mix gently with potatoes. Place in large buttered casserole	9 x 12-inch. Top with buttered corn flake mixture and bake 30 to 40 minutes at 350°. Top will brown nicely.
Use overripe cucumbers only! For every pound of cucumbers, allow 3 pounds of sugar and 1 quart of vinegar. Let the cucumbers soak overnight in salt and water, then scald them in weak soft vinegar, sugar, cinnamon and cloves. Boil a little, then put in the cucumbers and scald them until transparent, not soft. These pickles are for overripe cucumbers only.
Trim and discard the tough spinach stems. Rinse the leaves well; dry and break into bite size pieces. In a very large salad bowl, combine the spinach, bean sprouts and water chestnuts. In a frying pan over medium heat, fry the bacon until crisp; drain and crumble into spinach. Cover and refrigerate.
Pour juices and water into 30 cup automatic percolator. Place remaining ingredients in basket of percolator and allow to go through perk cycle (about 30 minutes). Serve hot.
Combine ingredients (except potato chips) the night before. Place in 9 x 13 inch pan and refrigerate overnight. One hour before dinner put crushed potato chips on top. Bake at 325° for 45 minutes.
Mix all ingredients together except potato chips. Put in large casserole or 13 x 15-inch dish. Top with crushed chips. Bake for 1 hour at 350°.
Mix margarine and graham cracker crumbs and press into 9 x 13 x 2-inch pan. Mix cream cheese, sugar and milk until smooth and pour on crust. Spread Cool Whip on top. Spread strawberry glaze and strawberries on top of Cool Whip. Store in refrigerator.
Cut bacon strips in half. Saute in frypan until cooked, but not crisp. Remove and set aside. Lay steaks out on counter. Sprinkle with tenderizer. Turn steaks over. Place some onion chunks or 1 green onion, cut in half, on steak and 2 pieces of bacon. If you use the pickle, cut it in 8 sticks. Place one on each steak. Pepper to taste. Roll up and tie with string. Brown in bacon drippings. Add 1 can condensed beef broth or consomme and 1 can water. Bring to boil. Cover. Turn down heat and simmer for 1 hour. Check if tender. If not, simmer another 1/2 hour. I put mine in a Dutch oven and bake at 350° after it has been fried and the broth added. Takes 1 1/2 hours in oven. Remove rolls. Mix 2 tablespoons cornstarch in a cup of water. Then add to gravy and cook until thickened and clear. You can add some red wine instead of all water to cornstarch. Remove string before serving. You can use minute steaks for this, too.
Sauce: Cover bottom of pan with oil. Cook sausage slowly until barely brown. Add salt, pepper, parsley flakes and garlic powder. Add tomato puree and water. Stir well. Add tomato paste and water. Stir well. Add basil and simmer for 2 hours.
Prepare Minute rice for 6 servings as directed. Set aside. In a large saucepan, melt the butter. Add onion. Cook for a few minutes. Add broccoli, breaking apart with a fork. Cook until tender. Add rice, soup and Cheez Whiz. Pour into a casserole dish and bake at 350° until lightly brown.