HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain peaches, reserving syrup. Add enough water to make 1 cup; set aside. Heat oil in skillet. Add chicken and brown. Add water-syrup mixture, sugar, vinegar and spices. Bring to a boil. Cover; reduce heat and simmer for 5 minutes. Stir in stuffing mix and peaches; remove from heat. Let stand 5 minutes. Serves 4.
Brown ground chuck. Drain. Add spaghetti sauce; simmer 15 minutes. Put biscuits in muffin pan, pressing bottom and sides. Add sauce; top with cheese. Bake at 350° for 15 minutes.
Dissolve gelatins in boiling water in bowl. Spoon in ice cream, stirring until melted. Chill in refrigerator until partially set. Add peaches; mix well. Pour into serving dish; chill until set. Yields 12 servings.
Mix well avocado, milk and lemon juice. Pour into pie shell. Refrigerate for 4 hours before serving. Can be topped with whipped cream.
Mix in mixer and pour into unbaked pie shells. Bake at 300° for 1 hour. Makes 2 pies.
Melt butterscotch bits in double boiler. Combine rest in melted bits. Cool 30 minutes. Store in tight container.
Toast firm white bread in cubes on baking sheet until golden brown; cool. Soak 1/2 cup raisins in hot water. Mix sugar, cornstarch, cinnamon, salt and nutmeg. Whisk together eggs in large mixing bowl, then gradually whisk in sugar mixture. Whisk in 6 cups milk and vanilla extract.
Melt butter, add drained oysters and cook 3 minutes or until the edges curl. Add milk, salt, pepper and liquid oysters and bring almost, but not quite, to a boil. Serve. Dust with paprika.
Combine all ingredients in large casserole. Cover and bake at 325° for 2 to 3 hours, stirring occasionally. Uncover casserole the last 30 minutes.
Drain all fruit very well (approximately 1 to 2 hours). Mix all fruit, except applesauce. Put fruit into a 2-quart casserole and top with applesauce. Sprinkle with spices and bake at 375° for 30 minutes or until well heated. Serves 8.
Mix dry gelatin and cottage cheese. Add pineapple and oranges. Fold in whipped topping. Refrigerate 2 to 3 hours before serving.
Melt oleo in a 9 x 13-inch pan. Cut peaches into bite-size chunks and pour peaches and liquid into pan. Mix Bisquick, sugar and milk. Pour over peaches. Bake at 375° for about 1 hour or until golden brown.
Combine all ingredients and mix well. Slice tomatoes last and mix well. Refrigerate to chill.
Mix Wesson oil, sugar and eggs. Cream. Mix dry ingredients and add to other mixture. Chop apples and nuts. Add to mixture. Line loaf pan with wax paper. Cook 60 minutes at 350°.
Melt butter or margarine in 8 x 8-inch pan. Spread graham crackers evenly on top. Spread in layers coconut, chocolate chips and chopped nuts. Drizzle Eagle Brand milk evenly on top (or other sweetened condensed milk).	Let stand for 1/4 to 1/2 hour.	Bake at 350° for 30 to 35 minutes.
In bowl, dice onions in center on top of lettuce. Set aside. Mix vinegar ingredients in saucepan. Bring to a rapid boil. Boil 1 minute and immediately pour directly on the onions. Then lift and toss lettuce well.
Melt butter in a 9 x 11-inch pan in a 350° oven. Combine next four ingredients in a medium-sized mixing bowl. Add milk and blend well. Pour mixture into pan. Spoon peaches and juice over batter; do not stir. Bake at 350° for about 40 minutes. Yield: 6 to 8 servings.
Pour ingredients in dish. Bake at 350 degrees for 40-45 minutes.
Mix together ingredients and spread on a heavy cookie sheet. Bake for about 15 to 20 minutes at 325°. Watch very closely as it burns easily.
Mix dry ingredients, then add all others. Heat iron skillet until hot, then pour batter into it and bake at 350° for 40 minutes.
Mix cranberries, apples and sugar together and put into greased casserole. Put the following ingredients on top (in order): oatmeal, brown sugar, pecans and margarine. Bake at 350° for 1 1/4 to 1 1/2 hours.
Mix first 4 ingredients well. Add remaining dry ingredients and stir. Bake 1 hour at 325°. Makes 2 loaves.
Preheat oven to 325 degrees. Combine raisins, sugar, butter, water, cinnamon and allspice in a saucepan. Boil for two minutes. Add 2 c. flour, baking soda, and pecans. Mix thoroughly; pour into a 9 inch x 13 inch greased pan. Spread evenly over bottom of pan. Bake for 20 minutes at 325 degrees. Meanwhile, combine melted butter, brown sugar, coconut, 1 tbsp. flour, 1 cup pecans and cream. Mix well. Remove cake from oven; spread with frosting. Return to oven and bake 20 minutes longer.
Mix Cool Whip and dry pudding mix. Stir gently, but mix well. Add marshmallows and undrained pineapple; mix well. Spread in Pyrex dish and chill several hours before serving. Cut into squares to serve. Top each square with a cherry. If desired, peaches and bananas can be added.
A great meal when the Tule Fog rolls in! Wash and clean peas. Soak overnight. In morning, bring to a boil, turn on low and add all ingredients. Simmer for about 6 hours. Remove from stove, cool and remove meat and bones. Take all soup, small amount at a time and put it through food processor. Return to pan. Add meat that has been cut into small pieces and a large round beef sausage and salt and pepper. Heat soup on warm to medium (not high, it will burn) until sausage is done. Ready to eat or ready to freeze (after cooling). Before eating or freezing, cut up sausage.
Mix above ingredients except cornflakes and put in 9x9 pan. Sprinkle corn flakes over the top of potato mixture and drizzle with melted oleo. Bake at 350° for 50-60 minutes. Serves 10.
Sift together dry ingredients except sugar and spices. Cream together sugar, eggs, buttermilk, shortening, vanilla and spices. Gently combine creamed and dry ingredients using a fork. Batter will resemble biscuit dough. Set aside 1/2. Grease and flour 4 (9-inch) cake pans. Divide each half a second time. Put each quarter of dough into cake pan and bake in oven preheated to 350° until golden brown, if made with molasses, or light brown if not, about 20 minutes. Layers will be thin. Remove cake layers from pans. Put cooked apples between each layer.
Combine butter and cheese in saucepan and melt over low heat. Remove from heat; add chips and heat until melted. Remove from heat	and beat in sugar gradually. Add salt, vanilla and nuts.	Put into an 8-inch square greased pan. Store in refrigerator about 2 hours and then cut into squares.
Combine all ingredients and blend with a mixer. Shape into balls, using a rounded teaspoonful. Place on ungreased cookie sheets after they have been flattened with a fork, crisscross fashion. Bake at 375° for 12 to 15 minutes. Let cool. Makes 48 to 54 cookies.
Heat whipping cream in a heavy saucepan over heat. When the cream in ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and Jalapeo juice and simmer.
Combine sugar, cornstarch, cocoa and water in 2 cup glass bowl or measuring cup. Cook on High for 2 minutes*; stir every 30 seconds. Add butter and cook additional 30 seconds. Stir; add vanilla and salt.
Heat caramels and 1/3 cup evaporated milk. Combine cake mix, butter and 1/3 cup evaporated milk. Press half of mixture into greased and floured 9 x 13 pan. Bake 6 minutes. Remove from oven. Sprinkle with chocolate chips. Drizzle with melted caramels. Crumble remaining 1/2 of cake mixture over the top. Bake 15 to 18 minutes. Do not overbake. Cool 30 minutes in fridge before cutting.
Render suet. Fry ground beef and onions until brown. Boil together with tomatoes, beans and needed water.
Cut biscuits into fourths, using scissors. Mix cinnamon and sugar in plastic bag; toss biscuit pieces in bag until well coated. Layer biscuit pieces in a well-greased Bundt pan, sprinkling pecans between layers. Melt brown sugar and margarine together; pour over contents of pan and bake at 350° for 35 minutes.
Cream shortening and sugars; mix flour, salt, soda and baking powder. Add to shortening mixture; add well beaten eggs. Combine remaining ingredients and mix well. Roll into balls and flatten with fingers into about 1 1/2-inches in diameter and pretty thick. Bake until done at 400° for approximately 10 minutes.
Combine the oil, sugar and eggs; mix well. Sift together 2 cups flour, baking powder, salt, cinnamon, allspice and cloves. Add to oil mixture alternately with apple juice. Mix the other cup of flour with the fruits and nuts. Add fruits to batter and mix well. Pour in two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans, greased and lined with brown paper. Place pan of water on lower rack of oven. Bake at 275° for 2 1/2 hours. Cool before removing paper. Glaze.
Make jello using half the water required, let jello set. Mix dream whip according to package directions, whip cream cheese into dream whip, beat dream whip mixture into jello. Fold pineapple and nuts into mixture. Pour into mold and let set.
Bring broccoli and water to boil in medium saucepan, separating broccoli with fork. Stir in Velveeta cheese spread. Reduce heat to low. Cover and simmer 3 minutes.
In small saucepan over medium heat, blend butter and brown sugar. Heat to boiling and boil for 4 minutes. Cover 10 x 15-inch jelly pan with foil and butter lightly. Place single layer of crackers on foil close together. Pour butter mixture over crackers, spreading evenly. Bake at 375° for 5 minutes.
Microwave chocolate chips, peanut butter and butter in 1-quart microwavable bowl uncovered on High for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour half of mixture into a gallon size storage bag; add 1/2 of the powdered sugar. Seal bag and shake until cereal is well coated. Spread on waxed paper to cool; store in airtight container in refrigerator. Repeat steps with other half of mixture.
Mix all ingredients and cook over medium heat for 2 to 2 1/2 hours, until beans are soft. Add water as needed to maintain quantity. Soup is thick and rich; good for cold winter day, served with fresh, hot rolls.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan. Press into bottom of pan. Arrange banana slices on crust. Beat cream cheese in a large bowl with a wire whisk until smooth. Beat in milk. Add pudding mixes. Mix well. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Cool Whip on top. Chill 3 hours until ready to serve. Makes 15 servings.
In a large saucepan, bring water to a boil. Pour into heat-proof pitcher or bowl. Add tea bags, cover and steep for 4 minutes; remove tea bags. Add sugar as desired to taste.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender or fork, until resembles coarse meal. Spoon flour mixture into a 9 x 13-inch pan. Press firmly with fingertips. Bake at 350° for 20 to 25 minutes or until crust is slightly browned. Cool.
Mix all together and pour into graham cracker crusts. Refrigerate at least 30 minutes before serving. Can also freeze. Makes 2 pies.
Mix all and form into balls. Chill. Melt one large and one small bag of chocolate chips and 1/2 cake of paraffin in double boiler. Dip balls and chill.
In a large shallow dish or plastic bay, combine oil, juice, mustard, sugar and bouillon. Mix well. Add potatoes, mushrooms, celery and green onions. Cover. Marinate in refrigerator 3 hours or overnight, stirring occasionally. Refrigerate leftovers. Makes about 5 cups.
Preheat oven to 350°. Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Let cool 5 minutes before serving.
In a large bowl, combine eggs, milk and soup. Stir in remaining ingredients. Pour into a 10 x 6 x 2-inch baking dish. Bake at 350° for 50 minutes or until mixture appears set. Let stand 5 minutes before serving. Yields 6 to 8 servings.
Dissolve 1 box lemon and lime Jell-O in 2 cups boiling water. Add all other ingredients. Mix well and pour in mold to jell.
Mix pudding according to box directions. Then add Cool Whip. Layer pudding mixture on bottom of a 9 x 13 pan, then lay graham cracker sheets, then pudding. Keep layering until ingredients are gone. Crumble graham crackers on top. Refrigerate overnight.
Mix (fold) Cool Whip and thawed lemon juice. Pour into pie crust and chill.
Cook the cornmeal and milk until the consistency of mush. Remove from heat. Add the salt, baking powder, oil and milk. Add the egg yolks. Fold in the egg whites. Bake in greased 2-quart casserole in slow oven at 325° for about 1 hour. Spoon into warm dishes. Top with butter. Makes 6 servings.
Combine butter, powdered sugar and eggs. Mix well. Stir in whipped cream, pineapple and walnuts. Line a 9 x 13-inch pan with crushed wafers, reserving some for topping. Fill with pudding. Cover with the reserved crushed wafers. Chill in refrigerator.
Whip cream cheese until soft. Beat in sugar and peanut butter until smooth. Slowly add milk and continue beating. Fold in Cool Whip until thoroughly blended. Pour into pie crust and freeze. May be garnished with chopped peanuts. Makes 6 to 8 servings.
Brown meat, onion, garlic and green pepper in olive oil. When thoroughly browned, add remaining ingredients. Simmer 20 to 30 minutes.
Add the cream cheese to the orange Jell-O, boiling water and marshmallows. Let cool. Add the pineapple, cream and mayonnaise. Pour in a 9 x 13-inch cake pan. Put in the refrigerator and let set until firm.
Mix ketchup, brown sugar, water and vinegar. Simmer 1/2 hour. Add meat and simmer longer.
Combine first 4 ingredients and spread half the batter in a well-greased 9 x 9-inch pan. Layer chiles; sprinkle all but 2 cups of cheese over chiles. Layer with remaining batter, then cheese. Bake at 350° for 25 minutes. Serves 9.
Partially thaw potatoes. Mix all ingredients together and stir well. Bake at 350° for 1 hour and 10 minutes.
Mix all ingredients together, except bread crumbs, and throw in a casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes.
Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups fresh blueberries; cook over medium heat, stirring constantly until mixture comes to boil and is thickened and clear (mixture will be quite thick). Remove from heat and stir in butter and lemon juice. Cool. Place remaining fresh blueberries in baked pie shell. Top with cooked mixture. Chill. Serve garnished with whipped cream.
Spread crescent rolls onto a cookie sheet. Bake at 375 for 10-13 minutes. Let cool. Mix softened cream cheese with mayonnaise and ranch dressing mix. Spread onto cooled crust. Sprinkle the veggies on top of the cream cheese mixture and top with cheese. Keep refrigerated until ready to serve.
Combine meat, crackers, onion, 1 teaspoon ginger, garlic, egg and 1/2 cup water. Shape into 24 meatballs. Cook 10 minutes in hot oil in skillet. Add remaining ingredients except cornstarch and 2 tablespoons water. Mix them together then add to skillet. Stir until mixture boils. Return meatballs to skillet. Reduce heat, cover and simmer 5 minutes. Serve over rice, if desired. If beef is used, use beef broth. Yields six 1-cup servings.
Line electric skillet with heavy foil and preheat to 375°. Mix first 4 ingredients and cook and stir occasionally until golden brown. Add soda and stir vigorously. Add peanuts and continue stirring until medium brown. Remove foil from skillet. When cool, remove candy from foil.
Preheat oven to 375°. Combine all ingredients in large mixing bowl. Stir until mixture becomes one large ball. Drop by tablespoon onto ungreased cookie sheet. Bake for about 10 minutes or until golden brown. Remove and let cool, then serve.
Cook chicken breasts in water until tender. Drain and pull meat off bones in small pieces. Save broth. Melt margarine and pour over crumbs. In square dish, put thin layer of crumbs, then layer of chicken. Empty both soups into bowl. Add 1 soup can of broth. Blend together. Pour half of the soup over layer of chicken atop this. Pour remaining soup mixture over this second layer. Add another layer of chicken and crumbs on top. Bake at 350° for 50 minutes.
Combine 1/2 cup cold water and cornstarch; set aside. Mix and bring to a boil 1 1/2 cups water and 2 teaspoons Sweet 'N Low. Add cornstarch and water. Cook until thick. Reduce heat to medium and stir in gelatin until blended. While mixture is hot, add 3/4 cup very cold water. Cover. Chill. Then add sliced strawberries and fill crust. Let set. Serve with whipped topping.
Blend butter and cheese. Stir in flour, salt and paprika; mix well. Cover each olive with 1 teaspoon of the mixture. Refrigerate 4 to 5 hours. Bake in oven at 400° for 10 to 15 minutes.
Cream the butter. Add sugar. Beat in egg and extracts. Add flour and salt. Chill. Roll dough 1/8-inch thick. Cut with 1 3/4-inch round cutter. Cut 2 dozen round and 2 dozen round with 3 small holes. Bake on lightly greased sheet for 8 minutes. Make a sandwich cookie by placing jam on bottom of 1 round, then place 1 round with hole on top. Sprinkle with powdered sugar.
Mix all the ingredients well in a bowl. Place about 1 teaspoon of mixture onto small rye breads and place in broiler just until tops of breads start to turn brown.
Mix all ingredients like pie crust, until soft (with hands until aggression is relieved!!). Flatten 1-inch balls of dough on ungreased cookie sheet with glass dipped in sugar (white). Bake at 350° about 10 minutes. Makes 4 dozen.
Preheat oven to 350°. In a 13 x 9-inch pan, melt butter in preheated oven. Meanwhile, in a 9-inch pie pan, combine cracker crumbs, cheese and spices. Dip fish in butter and then crumb mixture. Arrange fish in baking pan. Bake in 350° oven for 25 to 30 minutes or until fish is tender. May use for chicken as well. Cook until tender.
Using a thick pan to cook in, mix syrup, salt and sugar. Cook on high heat until forms a ball by dropping a little in a cup of cold water. Add peanuts and stir constantly. When peanuts start popping and turning tan, take off heat and stir in soda. Pour into two buttered glass plates.
Cook carrots until tender in salted water. Mix soup, sugar, vinegar, oil and mustard. Add carrots, onion and pepper in glass dish. Let marinate several hours or overnight. Sauce can be used again when vegetables are gone for another batch.
Combine first 3 ingredients and whip until fluffy. Fold in mayonnaise. Yield: 1 1/4 cups.
Butter "spring type pan". Press graham cracker crumbs on sides and bottom of pan. In mixer, beat eggs, sugar, dash of salt, vanilla and cream cheese. Beat until light and well blended. Pour into crumb-lined pan. Bake at 325° for 30 to 35 minutes. In another bowl, combine sour cream, vanilla, 1/2 cup sugar and dash of salt. Mix ingredients together gently until well mixed. Spread on top of cooked batter; bake an additional 15 minutes at 325°. Cool and refrigerate.
Mix ingredients and pour into unbaked pie crust. Bake 1 hour at 350°.
Heat oven to 350 degrees. Grease a two quart round casserole. Fry bacon in a ten inch skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper, and mushrooms in bacon fat until tender. Drain if necessary. Stir in sour cream, cut up cooked meat, salt, pepper, and bacon. Heat until bubbly and spread in casserole dish. Mix Casserole Topping. Spread over mixture. Bake uncovered at 350 degrees for 30 to 35 minutes, until golden brown.
Mix artichokes and spices and place in a glass dish, then mix both sets of cheeses. The dip should be baked at 375° for 25 minutes. Remove from the oven when all cheese is melted and serve hot with crackers (Wheat Thins preferred).
Beat shortening and 1 cup sugar until light and fluffy. Add molasses and egg; beat well. Combine flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture. Mix well. Stir in raisins. Cover; refrigerate until chilled. Shape into 1-inch balls; roll each in sugar. Bake in oven at 350° for 10 minutes, or until set. Makes about 3 dozen Gems.
Prepare first 3 ingredients and toss lightly. Mix remaining ingredients. Pour over vegetables. Stir lightly. Refrigerate.
Make salad dressing by combining the first 5 ingredients in saucepan. Simmer for 5 minutes, cool, then chill.
Cook milk, sugar and butter to soft ball stage; add vanilla. Add dates until melted. Add nuts and roll in damp cloth.
Heat bacon drippings with flour in sauce. Stir constantly, cook but do not brown until smooth. Add sausage that has been crumbled up and then pour in milk. Mix and simmer until slightly thick. Add salt and pepper.
Steam carrots; drain. Chop onion and green pepper. Mix all ingredients. Chill 12 hours.
Preheat oven to 350°. Spray medium size casserole dish with nonstick cooking spray. Layer in casserole the rice, beans, onion, celery and cheese. Season each layer with small amount of seasonings and hot sauce. Pour chicken broth over casserole. Bake, uncovered, in a 350° oven for 30 to 35 minutes or until most of liquid is absorbed. Entire recipe makes 8 servings.
Blend in large pan. Stir in 10 cups water. Cook over moderate heat. Stir constantly until thick and bubbly. Add 2 tablespoons lemon juice. Stir. Divide in 7 quart jars. Add sliced apples to fill jar. Cold pack 15 to 20 minutes after water boils around cans.
Mix all ingredients well. Dip chicken pieces in mixture and place in casserole dish. Pour rest of mixture over chicken. Bake 1 hour at 350° or until chicken is tender.
Gather rose petals in early morning just after dew is gone. Yellow petals may be added if short of 2 quarts. Red petals may be used, but they have a stronger flavor. Pour the boiling water over the petals and steep until all color is gone. Measure sugar into dish to add later. Measure rose water and lemon juice into 6 or 8-quart kettle. Add pectin and stir well. Bring to boil; add sugar and mix well. Continue stirring and bring to full boil. Boil exactly 2 minutes. Skim and pour into prepared jars and seal.
Mix together well in a bowl: cream of chicken soup, Cheddar cheese, grated carrot, finely chopped onion, sour cream and salt and pepper. Add zucchini.
Drain and slice water chestnuts. Add soup, stuffing mix and mayonnaise. Mix well. Add crab and mix lightly. Pour into greased 2-quart casserole dish and bake 40 minutes at 350°.
Brown meat and onion until lightly browned; drain. Add salt, pepper, catsup, and tomato sauce; put in an 8-inch or 1 1/2 quart casserole dish. Sprinkle cheese over meat. Top with biscuits. Bake 20 to 25 minutes until biscuits are done underneath and golden brown.
Beat all together. Add 1 cup nuts if desired. Bake at 350° for 20 minutes on a cookie sheet.
Combine first 7 ingredients in a small bowl. Stir well. Shape crabmeat mixture into 8 patties. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add crabmeat patties and cook 6 to 8 minutes until lightly browned on both sides, turning once. Transfer to a serving platter. If desired, garnish with lemon wedges and green onion fan. Serves 4 (about 125 calories per serving).
Toast bread; trim crusts. Mix butter and mustard. Spread over 1 side of each bread slice. Arrange 6 slices bread, buttered sides up, in ungreased baking dish (11 3/4 x 7 1/2 x 1 3/4-inch). Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake, uncovered, until hot and bubbly, 25 to 30 minutes. Serve with dill pickles. Makes 6 to 9 servings.
Grease a 6 x 8-inch baking pan. Slice cooked sweet potatoes in half. Place into baking pan, flat side down.
Combine pumpkin, brown sugar, milk, beaten egg yolks, salt and spices in top of double boiler. Cook over boiling water, stirring often, about 10 minutes.