HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and add the vinegar and brown sugar. Heat only until well blended. Add peach puree. Heat again only enough to blend the mixture to a smooth sauce. Season chicken with salt and pepper. Cut down on the salt and use Mrs. Dash or Old Bay for flavor. Grill chicken or bake in the oven until done. Serve a portion of chicken and spoon peach sauce over it, or line a baking dish with heavy foil. Place the chicken in the baking dish and broil for 10 minutes on each side. After both sides have browned, baste with the peach sauce and allow to cook for 5 minutes. Turn chicken and cook for 5 minutes on the other side. Baste chicken with more sauce and cover with foil. Bake at 375° for about 30 minutes.
Heat the butter in frying pan. Slice the onions and brown in butter until almost burned. Heat the consomm in another pan. Pour this over the onions and let boil slowly about 10 minutes. Brown Melba toast or French bread in butter. Put in the soup. Grate a lot of Swiss cheese and pour on top. Place under broiler until the cheese melts. Serve.
Mix all ingredients and 1/2 can tomato sauce; shape into loaf. Pour remaining tomato sauce over loaf and bake at 375° for 1 hour.
Mix first 5 ingredients together and refrigerate until slightly firm, spreadable. Spread on buns. Add ham and cheese. Wrap in foil. Heat in a 250° oven for 30 minutes.
Mix beans, water chestnuts, bean sprouts and grated cheese. Add butter and bake at 300° for 20 minutes, until cheese is melted and mixture is heated through. Makes 8 servings, each with 143 calories, 8 grams of fat and 8 mg. cholesterol.
Mix together flour, nuts and butter; press into 13 x 9 x 2-inch pan. Bake 15 minutes at 375°; cool. Mix together cream cheese and powdered sugar and spread on crust. Beat together pudding, milk and lemon juice and spread on cheese layer. Top with Cool Whip and refrigerate for several hours or overnight; serve.
Melt butter. Mix with pecans, pretzels and sugar. Pat into bottom of 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Let cool.
Dissolve yeast in water. Combine flour, sugar and salt in large mixer bowl. Cut in butter with mixer at low speed. Add mixture of milk, eggs and yeast; mix well. Brush with melted butter. Chill, covered, overnight. Use to make Apple Kuchen, cinnamon rolls or pecan rolls. Serves 16.
Beat egg whites until soft peaks. Gradually add sugar and continue beating until stiff peaks form. Beat in egg yolks, lemon juice and food coloring. Gently fold in whipped topping. Spoon into baked pie crust. Freeze 2 to 3 hours until firm.
Cut chicken livers into small pieces. Melt butter or margarine with garlic. Saute livers until cooked through. Remove from heat. Stir in rum. Cool. Combine mixture in a blender with cream cheese, yogurt, salt and basil. Blend until smooth. Salt and pepper to taste. Chill several hours. Serve with crackers and/or raw vegetables.
Mix together and bake 1/2 hour at 350°. Cool and serve with crackers of your choice.
Mix first three ingredients and set aside. Mix crumbs and sesame seed. Coat chicken with mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake in a 425° oven for 12 minutes or until lightly browned. Serve hot with Honey Dip.
Mix flour, nutmeg, salt and sugar. Cut in margarine. Sprinkle with water and vinegar. Mix well. Roll out each pie as unrolled dough gets tough. Fill with dried apple or peach filling.
Bake cake and let cool; cut into pieces. Line bottom and sides of punch bowl with the cake pieces. Mix pudding. Layer in punch bowl 3 bananas, 1 can strawberry filling, 1/2 of the pudding mix and 1/2 of the Cool Whip. Repeat layers, ending with Cool Whip on top. Chill for 2 to 3 hours. Serves 10 to 12.
If desired, reserve 1 berry (sliced) and 4 thin banana slices, brushed with lemon juice, for garnish. Set aside. Cut remaining bananas into chunks; wrap in plastic wrap. Freeze until firm.
Combine all ingredients and mix well. Place in a 4 x 8-inch loaf pan. Bake at 350° for 1 hour.
Mix all ingredients; dot margarine on top. Bake at 350° for 1 hour in 2-quart casserole.
Place chicken in baking pan. Mix apricots and mustard and spoon over chicken. Bake, uncovered, for 40 minutes at 350°. Baste and bake 10 more minutes, uncovered.
At high heat in pan sprayed with nonstick spray or wok add chicken and stir 2 or 3 minutes or until cooked. Stir in vegetables and cook 2 or 3 minutes; then add soy sauce, ginger, garlic, brown sugar and cooking wine. Stir to blend. Pour in the 2 tablespoons cornstarch and water. Reduce heat to simmer until the sauce thickens. Remove from heat. Serve with steamed rice or fried rice.
Boil 2 cups of water to dissolve jello. Freeze all. Makes 1 1/2 gallons without ginger ale. When ready to serve, add 1 bottle ginger ale. Peach sherbet can be added.
Melt butter in a deep saucepan until sizzling. Add oysters and liquid. Reduce flame and cook slowly approximately 3 to 5 minutes or until edges of oysters curl slightly. Add remaining ingredients and heat quickly, but do not boil. Serve immediately. Top with paprika and lumps of butter. Makes 4 to 6 servings.
Cook sausage, onions and celery in a skillet over medium heat until sausage is browned and onion and celery are tender; drain. Place in a large bowl; add remaining ingredients, except celery leaves, stirring well. Spoon dressing into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Yield 8 to 10 servings.
Brown beef until crumbly. Stir in dry taco seasoning mix. Add tomatoes and corn. Bring to a soft boil, stirring frequently.
In a small bowl, combine soy sauce, Worcestershire sauce, ginger and garlic. Add tofu. Toss lightly. Let stand 5 minutes. Remove tofu from soy mixture with a slotted spoon. Drain on paper towel. Stir cornstarch and water into soy mixture; set aside. Heat oil in a large skillet or wok over medium heat. Add celery, zucchini and bell pepper. Stir-fry 2 minutes. Add mushrooms. Stir-fry 1 minute. Stir in reserved soy mixture. Cook until thickened, stirring occasionally. Add tofu and tomato. Heat through and serve immediately. Makes 3 to 4 servings.
Brown hamburger, onion and pepper together. Set aside. In a large cooker, add salt, tomato juice, chili sauce and beans. Bring to a boil. Add chili powder. Boil for 2 minutes, then add hamburger mixture. Boil for 30 minutes.
Make meatballs using Worcestershire sauce, ground beef, oatmeal and onion powder and salt. Fry or bake meatballs until done (set to the side).
Finely chop cooked ham. Combine cream cheese, Cheddar cheese, 1/4 cup ham, minced onion and Worcestershire sauce; mix well. Shape into ball; coat with remaining ham.
Grate cookies, set aside. Mix cream cheese, sugar and butter together. Mix vanilla pudding with 3 cups of milk and add to mixture, fold in Cool Whip. Layer grated cookies alternately with mixture ending up with cookies on top.
Shred like amounts of american and velvets cheese. Add 1 tsp. sweet pickle relish, pimentos and 1 Tbsp. sugar. Mix with enough Miracle whip to make it moist and creamy. Chill.
Put first 6 ingredients in jar and shake. Pour over thinly sliced rare roast beef, tomatoes, sliced mushrooms, drained water chestnuts, green pepper (julienned) and scallions, chopped. You can marinate meat, alone, overnight. Then mix remaining vegetables or just mix all and serve over lettuce leaf platter.
Heat oven to 350°. Grease and flour 2 round pans, 9 x 1 1/2-inch or rectangular pan, 13 x 9 x 2-inch.
Cook spaghetti and drain, about 3 cups. Stir in butter, Parmesan cheese and beaten eggs. Form a pie crust; add spaghetti in a 10-inch pie plate. Spread cottage cheese over this. Pour spaghetti sauce on top. Bake, uncovered, at 350° for 20 minutes. Sprinkle cheese on top and bake 5 minutes more until cheese melts.
Mix syrup, sugar and salt in a 1 1/2 to 2-quart glass dish. Cook on Full power for 4 minutes. Add peanuts, vanilla and margarine. Cook 5 minutes on Full power. Add baking soda. Pour onto greased baking sheet to cool. Break into pieces.
Shred first four ingredients in large bowl. Add remaining ingredients. Mix thoroughly. Refrigerate. The longer it sits the better it is.
Mix flour, sugar, mustard, salt and cayenne in the top of a double boiler. Gradually stir in the milk.
Beat together cheese and sugar until light and fluffy. Add 1 egg at a time. Beat after each egg. Beat in butter and vanilla; pour into two butter flavored ready crust pie shells. Bake at 350° for 30 minutes. Chocolate chips may be used also. One teaspoon lemon juice added to regular cheese can be used.
First mix fresh strawberries with 1/4 cup of sugar to form juice. Then mix everything together at one time except eggs.Then mix eggs with mix, one at a time; mix well. Pour in one 9 x 13-inch pan or a tube pan. Cook at 350° for 35 minutes. Cool completely before icing.
Place in the largest mixing bowl that you have. Mix on low speed until thick and creamy. If desired, add a few drops perfume. If you want color, add a few drops food coloring.
Pour soup over beans. Add other ingredients. Stir and bake for 1 hour at 350°. Serves 8.
Put 1 slice or two of beef on each chicken breast and wrap in bacon strips. Mix sour cream and soup. Pour over chicken in 9 x 13-inch dish. Bake at 325° covered for 2 to 2 1/2 hours.
Cook noodles until 3/4 done; cool. Mix canned ingredients together. Brown chopped onions in margarine. Add to mixture. Grease casserole and put noodles in. Pour mixture into noodles and mix. Bake in 325° oven for 30 minutes.
Boil sugar and water until sugar has dissolved. Cool. Add juices, pineapple and ginger ale. Mix all together and freeze in ice trays.
Lightly cook and drain zucchini. Mix stuffing with margarine, saving 1/2 cup for topping. Mix all ingredients with dressing (stuffing) mixture. Put in casserole and top with the 1/2 cup reserved stuffing. Bake at 350° for 30 minutes.
Saute onion in 2 tablespoons olive oil. Stir in garlic. Add other ingredients. Using soup can, add clam juice and fill with milk. Heat on low long enough to blend flavors. Do not boil.
Drain juice from pineapple. In a large bowl, combine oil, sugar, eggs and vanilla. In another bowl, combine flour, cinnamon, baking soda and salt. Add dry ingredients to first mixture and mix well. Stir in coconut, shredded carrot, pineapple, nuts and raisins. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 50 to 60 minutes or until center of cake is firm to touch. Cool in pan. Frost as desired.
Mix together and pour into an unbaked pie shell. Bake at 350° for 35 to 40 minutes. Serve with Cool Whip.
Cook and debone chicken. In crock-pot, add chicken and remaining ingredients. Allow to simmer in crock-pot until vegetables are tender, about 45 minutes.
In large bowl, beat eggs; gradually beat in sugar, then oil. Combine dry ingredients and add to first mixture alternately with zucchini. Stir in raisins, coarsely chopped nuts and vanilla. Pour into 2 greased and floured 9 x 5-inch pans. Bake on lowest rack in oven 55 minutes at 350°. Let stand 10 minutes to cool before removing from pans. (I like to make this into muffins.)
Combine all ingredients in large mixing bowl. Pour in pie crust and bake at 350° for 35 to 40 minutes.
Take the peel off the banana. Put it in the blender. Push the high button. Add the ice cream and the ice cubes. Push the high button again. Pour the smoothie into a long glass. Makes one yummy drink.
Mix all ingredients. Cook until thick. Slice apples into uncooked pie crust. Pour mixture over apples. Cover with top crust. Bake at 350° for 45 minutes. Apples may be sprinkled with one package Sweet 'N Low if desired.
Combine oil, vinegar, salt, basil, garlic powder and black pepper; set aside. In a medium saucepan, bring 2 inches salted water to a boil. Add carrots and medallions; simmer 2 minutes. Add broccoli florets; simmer 1 minute. Drain and place in a bowl; toss with reserved dressing. Cover and refrigerate until chilled or overnight. Serve garnished with lettuce leaves, if desired.
In a saucepan, combine sugar, cocoa, milk and butter. Boil for 1 minute (no more). Then add peanut butter. Stir in vanilla and then add oatmeal. Drop spoonfuls onto wax paper; let harden. Will be hard in about 1 hour.
Using a whisk, combine the last 7 ingredients. Allow this dressing to sit for 1 hour. Now stir in your cucumbers and allow flavors to combine for 3 hours. Divide evenly and serve cucumber salad on bibb lettuce.
Cream the butter with sugar. Sprinkle the cinnamon, nutmeg and cloves over the sugar mixture and mix thoroughly. Refrigerate in covered container to store.
Wash cauliflower, remove leaves and cut out core. Cook, covered, in boiling, salted water for 12 to 15 minutes or until tender. Drain. Place cauliflower in a shallow ungreased baking pan. Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes. Top with cheese and bake an additional 4 to 5 minutes. Sprinkle lightly with paprika; garnish with tomato wedges, if desired.
Cook broccoli as directed (do not overcook). Drain. Melt Velveeta cheese with 1 stick of butter. Add to drained broccoli. Put mixture into a rectangular greased glass dish. Top with cracker crumbs mixed with 1 stick melted butter. Bake in 350° oven for 20 to 25 minutes to heat thoroughly.
Cream butter and sugar. Add vanilla and mix. Add flour; mix. Blend in pecans and dates. Roll teaspoonful of dough into balls. Refrigerate balls for 1 to 2 hours. Bake on greased cookie sheet for about 20 minutes. Remove from oven and roll balls in powdered sugar. Sprinkle them again with powdered sugar when cool.
Cook beans in juice until most of juice is out and beans are tender, then drain. Cook onion in margarine until tender. Add sour cream, soup and cheese. Top with crushed Ritz crackers or canned onion rings. Bake at 350° until bubbly (about 30 minutes).
In a saucepan, combine sugar, cornstarch and cocoa. Add cold milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil and stir 3 minutes. Remove from heat; stir in vanilla. Remove to a bowl; cover surface with plastic wrap. Refrigerate until cool, about 1 hour.
Line baking dish with crustless cheese sandwiches. Beat together eggs and milk. Pour over sandwiches. Sprinkle with grated cheese. Refrigerate for 3 hours. Bake at 350° for 3/4 hour.
Brown giblets and cook celery in butter until tender. Blend in remaining ingredients; heat and stir. Makes 2 cups.
Combine margarine and softened cream cheese, mixing until well blended. Add flour; mix well. Chill. Combine brown sugar, egg and vanilla; mix well. Stir in nuts. Divide dough into 24 balls; press into miniature muffin pans. Fill each cup 3/4 full of sugar/nut mixture. Bake at 325° for 25 to 30 minutes or until lightly browned. Cool 5 minutes. Remove from pan.
Brown sausage and drain. Beat eggs and milk together. Layer in 9 x 13-inch (lightly greased) pan: potatoes, onion, sausage and cheese. Pour egg and milk mixture on top. Bake at 325° for about 40 to 45 minutes.
Add boiling water to cocoa and stir until smooth. Cool. Measure and sift together into mixing bowl the flour, sugar, baking powder and salt. Make a well in dry ingredients and add in order, cooking oil, egg yolks, cooled cocoa mixture and vanilla. Beat with spoon until smooth.
Melt margarine and cool. Add all other ingredients and stir until blended. Dough will be soft and sticky. Place in airtight covered container and store in refrigerator several hours before using. To serve, spoon into greased muffin tins and bake at 400° for 20 minutes.
Brown onions in olive oil. Add mushrooms. Add cut up Ortega peppers and simmer. Next, add salt to taste and one large can tomato paste. Simmer slowly about 1 hour. Makes a large batch and freezes well. Very hot.
Combine sour cream, pudding and pineapple in a large bowl. Reserve some pineapple for garnish. Mix well. Pour into crusts. Refrigerate until chilled.
Mix first 5 ingredients. Add remaining ingredients. Mix in large mixing bowl. Bake at 325° for 10 minutes or more. Makes 14 dozen.
Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, baking powder, soda and salt in bowl. Add alternately with milk to batter. Blend well. Pour into pans; bake at 350° for 30 to 35 minutes or until cake tests done. Cool 10 minutes. Remove from pans. Frost with Marshmallow Icing when cool.
Boil potatoes in jackets, then peel and slice thinly. Fry bacon in skillet and drain. Saute onion in bacon fat until brown. Add dry ingredients, stirring until smooth and bubbly. Add water and vinegar. Bring to boil, stirring. Boil for 1 minute. Stir in potatoes and bacon (crumbled in small bits). Remove from heat. Cover and let stand until ready to serve. Makes 6 to 8 servings.
In a bowl, lightly whip together egg substitute and milk. Place mixture in a shallow dish. Dip bread slices, one at a time, into mixture. Place on a baking tray that has been greased with some type of butter flavored baking spray or butter flavored Crisco. Bake at 350° until bread is golden brown. You may also fry over medium heat until a golden brown, if preferred.
Combine all but the cheese. Put in greased shallow 2-quart casserole. Bake at 325° for 1 1/2 hours. Sprinkle with cheese and bake 15 more minutes.
Preheat oven to 250°. In a medium bowl, combine all ingredients, except cinnamon, in the order given. Mix well with a spoon.
Dip tomatoes in boiling water to remove skins. Core and chop tomatoes into a large saucepan. Combine all the ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes or to desired thickness. Immediately fill hot pint jars with salsa and leave 1/2-inch headspace. Make sure all air bubbles are out of jars. Wipe jar tops, put on hot lids and seal. Process in boiling water bath for 15 minutes.
In a large baking dish, combine beans, sugars and barbecue sauce. Set aside. In a large skillet, brown ground beef, onion and green pepper. Drain and add to bean mixture. Cook 1 hour in 350° oven.
Bring first 4 ingredients to a boil. Add potatoes and cook until tender. Stir in soups and bring to a boil. Remove from heat and add cheese and Pet milk.
Mix all ingredients in medium bowl. For creamier dip, add more sour cream. Yield: 2 cups.
Mix all ingredients together. Drop by spoon 2 inches apart. Bake 12 minutes at 400°.
Stir in all of your ingredients. Grease and flour muffin pans. Bake at 350 degrees for about 10 to 20 minutes.
Cream butter, sugar, brown sugar and vanilla. Add eggs. Beat well. Combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. Spread into a greased 9 x 13-inch cake pan. Bake at 375° for 20 to 25 minutes.
Remove packet from soup and set aside. Crush noodles. Place noodles in bottom of large bowl. Top with slaw mix. Sprinkle with almonds, sunflower seeds and green onions. Whisk together contents from flavor packet, sugar, oil and vinegar. Pour over slaw. Cover and chill 24 hours. Toss before serving. Serves 8 to 19.
Bake cake according to directions on box. Cool. Mix cream cheese until fluffy. Add milk and pudding mix. Then mix together and pour over cake. Next, spread the pineapple over cake. Spread Cool Whip over pineapple. Top with coconut.
Mix cake according to directions on box, decreasing water to 1/2 cup and adding 1 1/2 cups mashed bananas. Add 3 tablespoons margarine, 1 teaspoon vanilla, 2 teaspoons sugar, salt and 1 more egg if mix only called for 1. Stir 1 cup chopped nuts in last. Beat all ingredients until fluffy. Pour into buttered pan and bake as suggested.
Sprinkle gelatin over cold water in a small saucepan; let stand 5 minutes.	Stir over low heat until liquid is almost boiling and gelatin is completely dissolved. Remove from heat. Stir in cranberry sauce and lemon juice. Chill until the mixture mounds when dropped from a spoon.	Fold in apple, celery and nuts.	Turn into a 3 1/2-cup mold. Chill until firm; unmold and garnish with thinly sliced apples.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once, stir only until dough follows fork around. Turn out on lightly floured surface. Knead gently 1/2 minute. Roll in a 16 x 12-inch rectangle, 1/4-inch thick. Brush with butter.
Boil and cut potatoes. Add celery, salt, pepper and scallions. Mix together mayonnaise and sour cream. Add to potatoes.
Saute sliced zucchini in 1 tablespoon olive oil. Saute garlic (3 cloves), 3 to 5 minutes and add tomatoes. Simmer 5 minutes and then boil 10 to 12 minutes to thicken.
Squeeze juice out of kraut. Add all ingredients to kraut. Mix well. Let stand 24 to 48 hours (must). Keeps indefinitely.
Put ham slices and apple rings in large dish; sprinkle with allspice. Arrange ham slices on top of apples and sprinkle with sugar. Cover with plastic cling, microwave for 5 minutes.
Prepare pudding according to package instructions. Let stand 3 minutes. Add milk and Cool Whip. Slice bananas. Layer vanilla wafers, bananas and pudding. Keep refrigerated.
Mix together first four ingredients with your hands. Form into small	balls.	Place on waxed paper and refrigerate to harden. In microwave, melt chips and shortening. Put in a small bowl for dipping.	Take toothpick and stick into ball. Dip ball 3/4 way into chocolate.	Put back on wax paper without letting the sides touch. Refrigerate until chocolate is hardened. Smooth hole from toothpick with finger tip.
Cook green beans until soft; drain. Mix the soup, milk, soy sauce and 1/2 can onions with green beans. Pour into casserole bowl and sprinkle remainder of onion on top. Bake 20 to 25 minutes at 350°.
Mix ingredients until well blended. Roll into 1-inch balls. Freeze. Bake in 350° oven for 25 minutes. Can also be frozen before they are baked.
Dissolve gelatin in 1 1/2 cups boiling water; mix into the softened cream cheese. Add drained pineapple and nuts. Place in refrigerator to congeal. Serve with whipped cream or whipped topping. Top with maraschino cherries.
Combine chicken, celery, grapes, pineapple, and nuts, tossing to blend. Blend in mayonnaise. Refrigerate until serving. Serve as sandwich spread or on bed of lettuce. Makes 20 servings.
Combine all ingredients and spread the 2 tablespoons of eggs and 1 tablespoon water over top of casserole. Bake at 350° for 30 minutes.
Saute half of the mushrooms in a third of the butter. Remove with slotted spoon to a plate. Repeat with remaining half of mushrooms and another third of butter. Reserve excess liquid. Melt remaining butter in a saucepan. Add garlic and saute until golden, but not browned. Stir in flour. Cook until bubbly. Add broth, salt, pepper, dill weed, lemon and apple juices and excess liquid from cooking mushrooms. Cook, stirring until sauce thickens. At this point the sauce and mushrooms can be refrigerated separately until an hour before serving. Reheat sauce before proceeding. Empty sour cream into a medium bowl. Gradually add heated sauce, stirring constantly. Return to pan and fold in mushrooms. Heat through and serve immediately from chafing dish.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Gently stir in 3 1/2 cups of the whipping topping. Spread into crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings.
Preheat oven to 350°. Mix, but do not sift, the white flour together with the whole-wheat flour. Cut margarine into small pieces and rub into the combined flour until it resembles bread crumbs. Add in and mix all other dry ingredients (including golden raisins), except the further tablespoon of white flour mentioned for kneading. Slowly add buttermilk to the mixture with gentle mixing until it becomes a soft dough (about 2 cups of buttermilk will be needed).
1. Beat oil, sugars, beef seasoning (from noodles) and vinegar in double boiler. Let cool.
In a Dutch oven, brown beef in oil; drain. Add water, onion, carrots, potatoes and bouillon cubes. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water in a small bowl; stir until smooth. Add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.