HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in a baking dish in oven to melt. Mix flour, milk and 1/2 cup of sugar; set aside. Pour 1/2 cup of sugar over peaches. Pour flour mixture over butter in baking dish. Do not stir. Last, pour fruit on top. Do not stir. Bake at 350° for approximately 1 hour to 1 hour and 15 minutes.
Boil chicken 1 hour. Cut cooled chicken into cubes and line a 9 x 13-inch baking dish with the chicken. Add the soup, milk, salt and pepper to the chicken, then add the dressing. Cover with foil and bake for 30 minutes at 350°. Remove foil and bake 10 minutes or until brown.
Combine chicken, vegetables and water to cover in a saucepan. Cook chicken until tender. Remove and chop chicken into pieces; set aside. Combine rice with broth in a saucepan. Cook just until rice is tender. Season to your taste. Beat egg yolks and lemon juice; whisk a small amount of hot liquid (soup) into egg mixture. Then whisk egg mix back into soup. Add chicken. Heat just to serve.
Cream butter and sugar in mixer bowl. Blend in eggs, vanilla and bananas. Add flour and salt alternately with sour milk, mixing well after each addition. Stir in baking powder and soda. Pour into greased cake pan. Bake at 375° for 25 minutes. Cool completely. Frost with whipped cream. Garnish with cherries. Refrigerate.
Saute onion in butter. Add flour and blend well. Stir in milk and cook for several minutes, stirring constantly until it comes to a boil. Turn off heat. Add cheese, salmon, salt and pepper and mix well. Place mixture in greased casserole and top with biscuits. Bake in 425° oven for 15 to 20 minutes.
Mix eggs, baking powder, salt, mayonnaise, lemon juice and hot sauce. Add cleaned shrimp. Let stand for 1/2 hour to soak all flavorings. Prepare flour, seasoned fish fry and baking powder. Roll shrimp into this mixture and fry in frypan.
Thoroughly mix ingredients. Roll into long roll and place in refrigerator to chill well. When ready, slice and bake 8 to 10 minutes in 350° oven.
Combine biscuit mix and sugar in a large bowl. Make a well in center of mixture. Combine eggs, orange juice and milk in a small bowl, stirring well. Add to dry ingredients, stirring just until moistened. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked. Turn and cook other side. Serve with Sunshine Orange Sauce. Yield: 14 (4-inch) pancakes.
Preheat oven to 350°. Grind almonds to a coarse cornmeal like consistency.	Melt butter in a small pan over low heat until clear. Add all other ingredients to the butter and heat until the mixture is well blended.	Drop by teaspoons onto a Teflon cookie sheet about 5 inches apart. Bake only one sheet at a time, for about 5 minutes or until the now spread out wafers are a light golden brown. Remove the pan and let it cool for about 30 seconds before beginning to take up the first wafer. A Teflon spatula works well here. Roll up as soon as the wafer is manageable, leaving the hole through the roll about	3/4 inches in diameter. Roll with the crunchy side out. This must be done quickly, but if the mixture becomes too brittle, put the pan back into the oven to soften wafers again. When rolls	are cool and hard, dip each end into melted chocolate and fill with unsweetened whipped cream, using a pastry bag that you can make of	waxed paper if you don't have one already.
Saute onion, ground beef and peppers. Add enchilada sauce, 1 can chicken soup. Cut tortillas in strips and line casserole with them. Add layers of meat mixture and cheese. Sprinkle top with cheese. Bake in oven at 350° for 20 minutes.
In mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda. Make a well in the center of the dry ingredients. Combine egg, bananas, oil, undrained pineapple and vanilla. Add all at once to dry ingredients, stirring until well blended. Pour the batter into the greased and floured fluted tube pan (Bundt pan). Bake at 350° for 65 to 70 minutes. Cool on rack. Put homemade vanilla frosting or Cream Cheese Frosting on it.
Wash raisins in hot water and drain. Cream shortening with sugar, then add beaten eggs and milk.	Combine with oatmeal and raisins; mix well. Add flour, sifted with soda, salt	and cinnamon. Beat thoroughly. Drop onto greased pans and bake about 12 minutes in a 350° oven.	Makes about 3 dozen medium-sized cookies.
Preheat oven to 375°. Drop teaspoon size dabs onto cookie sheet. Bake for 10 to 12 minutes.
Mix first 3 ingredients together, Bake in a lightly greased 9 x 9 inch pan at 400 degrees for 20 minutes or until done. Cool and crumble in large bowl. Stir together rest of ingredients and add crumbled bread, mix well. Keep refrigerated overnight. This dish keeps for 3 or 4 days. Optional, top with grated cheese and /or crumbled bacon.
Cut potatoes and sausage into bite size pieces. Place all ingredients in a large pot or Dutch oven and cook on low heat until potatoes are done (about 25 or 30 minutes). Serve with rolls or cornbread.
Blend all ingredients, except ham. Spread mix on ham slices, roll up and secure with toothpicks. Cut into thirds. Chill for 1/2 hour.
Mix sugar and cinnamon in bowl. Spread 1 tablespoon of butter on each slice of bread. Sprinkle sugar-cinnamon mixture on bread. Bake for 5 minutes at 400°. Top with nuts or raisins. Serve with a glass of milk. Makes 2 servings.
Heat vegetable oil in a deep, heavy cooking pot. Add celery and onion; stir-fry over moderate heat until onion is transparent, but not brown. Add chicken broth; cover and cook over low heat 4 to 5 minutes.
Cook onion and pepper in shortening until tender. Add ground beef and brown. Add tomatoes and simmer for 10 minutes. Add pinto beans and seasonings; simmer for 10 minutes. Serve with warm cornbread.
Mix first 2 ingredients. Add eggs, one at a time and blend. Add remaining ingredients, beat smooth. Pour in floured, greased tube pan and place in cold oven. Bake at 300° for 1 hour and 30 minutes. Cool.
Combine first 10 ingredients in a jar. Cover tightly and shake until well mixed; set aside. Place spinach in a large bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices. Yields 6 to 8 servings.
Preheat oven to 350°. In a 2-quart baking dish, toss together the apples, granulated sugar, cinnamon and lemon juice. In a large bowl, combine flour, oats, brown sugar and salt.
Combine ground beef, sausage, onion, and garlic in a Dutch oven; cook until meat is browned, stirring to crumble meat. Drain off drippings. Add remaining ingredients except spaghetti; bring to a boil. Cover, reduce heat and simmer 2 hours, stirring occasionally. Uncover and simmer an additional hour, stirring occasionally. Remove bay leaf, and spoon over spaghetti. Yield: 10 cups.
Preheat oven to 350°. Grease an 8 x 11-inch glass baking dish. Mix together eggs, flour, salt, milk, chiles, Cheddar and Jack cheeses. Pour into prepared baking dish. Bake in preheated oven 35 minutes. Let cool 10 minutes before cutting in squares.
Place chops on bottom of 13 x 9-inch baking dish. Slice potatoes over top of chops to cover. Slice cabbage over top of potatoes to cover. Slice onions over top of cabbage. Mix mushroom soup with only enough water to rinse can out. Pour over all layers in dish. Add salt and pepper. Cook 1 to 1 1/2 hours or until chops are tender.
Beat together 1 minute at low speed, salt, nutmeg, cinnamon, eggs, sugar and oil. Add and stir canned pumpkin and water. Sift together and add baking soda and flour. Beat for 1/2 minute at low speed. Fill 3 well-greased and floured 1 pound coffee cans 2/3 full or 2 loaf pans. Bake at 350° for 1 hour. (Loaf pans about 10 to 15 minutes longer.) Remove from can by running knife around side of can. If raisins or dates are added, reduce sugar 1/4 cup.
Saute one large onion in microwave for three minutes with 2 to 3 tablespoons of water. Cut up raw or frozen asparagus. Microwave with 1/2 cup water for 7 to 8 minutes until tender. Puree in blender. Add puree, chicken bouillon cubes, 3 cups water and 2 cups of cut up pieces of asparagus and sauteed onions. Cook until asparagus are done. Add light oleo and skim evaporated milk. Heat until starting to boil. Stir often, as will stick and burn. Mix flour in 1 cup water until smooth. Add to soup until slightly thickened. Add light Velveeta cheese.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Layer cottage cheese and Parmesan cheese in plate. Mix beef, herbs, tomato paste and 1/2 cup Mozzarella cheese. Spoon on top. Beat milk, baking mix, eggs, salt and pepper for 1 minute. Pour over meat mixture. Bake 30 to 35 minutes. Sprinkle with remaining Mozzarella cheese. Serves 6.
Thaw spinach; drain well by squeezing water out with hands. Divide spinach equally into bottom of two unbaked pie shells. Sprinkle 1/2 cup of each cheese (Mozzarella, Cheddar, Swiss) into each pie shell. Mix eggs, milk, Worcestershire sauce and onions with wire whisk in a bowl. Pour egg mixture evenly into pie shells. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for an additional 15 minutes. Let cool 10 minutes before cutting.
In a medium saucepan, melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat; stir in sweetener and vanilla. Add cream cheese and beat until smooth. Stir in nuts. Spread mixture in a buttered 8-inch square pan. Cover and refrigerate until firm. Cut into 1-inch squares. Store in an airtight container in refrigerator. Yields 64 squares of fudge.
Combine tuna, celery, raisins and green onion in a small bowl. In a measuring cup, stir together mayonnaise, lemon juice, curry and salt. Fold in tuna mixture. Toast English muffins. Immediately spoon tuna mixture on muffins. Top each sandwich with slice of cheese. Broil for 2 to 3 minutes or until cheese melts. Serve hot, garnish with celery leaves. Makes 4 sandwiches.
Place 4 of the bread slices in bottom of buttered baking pan. Mix mayonnaise with fish and vegetables and 1 can of soup. Spread evenly over bread. Cover this with balance of bread and pour over it the eggs and milk, which have been well mixed. Let stand at least 4 hours or overnight. Bake 20 minutes in a 325° oven. Remove from oven and spread remaining can of soup, cheese and sprinkle with paprika. Return to oven to finish baking, 45 to 50 minutes.
Mix potatoes and onion together and spread into a buttered casserole dish (9 x 13-inches). Mix soup and sour cream together and pour over potatoes. Place margarine slices over top. Sprinkle with Cheddar cheese. Salt and pepper to taste. Bake 45 to 60 minutes at 350°.
Dump in a 9 x 13-inch cake pan, but do not mix. Sprinkle with coconut and chopped nuts. Bake at 350° about 1 hour.
Thaw hash browns apart. Combine all ingredients; bake 2 1/2 to 3 hours at 325°.
Melt margarine in saucepan. Add flour to milk and mix well. Add mixture to margarine. Stir until thickens. Tear chip beef into pieces and put in sauce. Simmer with cover on for awhile. Pour on toast.
Mix flour and sugar together. Add milk to medium-thin consistency. Beat in egg. Mixture is ready to either pour or spoon onto grill. Turn only 1 time when golden brown. Butter while hot and serve with favorite syrup. Makes 8 saucer size pancakes.
Combine flour, 1 cup sugar and salt. Dissolve cocoa in water. Add with mixture to milk and cook in double boiler until thickened. Add egg yolks. Remove from heat and add vanilla. Pour into cooled pie shell. Beat egg whites with 3/8 cup sugar until fluffy. Spread over filling. Bake at 300° until golden brown. Yield: 6 servings.
Grate, grind or chop the peeled carrots,add the chopped pimentos or chopped red pepper.Add the chopped parsley. In a mug put about 1/3 to 1/2 cup of salad vinegar. Add honey one Tbsp. at a time until the mixture is sweet to your taste,be sure to stir this mixture all the time,then add a dash of salt and pour over the veggies. Let it chill in the refrigerator overnight or for several hours to blend flavors.
Mix first 4 ingredients. Melt almond bark in double boiler. Pour into mixture and mix well. Pour combination over waxed paper and press into single layer. Cool overnight.
With electric mixer, cream together butter, salt, vanilla and powdered sugar until light and fluffy. At low speed, add flour and oats until just mixed. Form dough into large or small canes. Place on ungreased cookie sheet. Place cherry halves on canes and bake in a preheated 325° oven for 25 to 30 minutes or until lightly golden brown.
Beat cream cheese, egg yolks, heavy cream, egg, pepper and salt until smooth and blended. Cut bacon in 1-inch pieces and cook until lightly browned and crisp. Arrange the bacon in the pie shell. Pour cheese mix over bacon and bake in preheated 400° oven for 20 minutes. Reduce heat to 350° and bake 10 minutes longer or until puffed and golden brown. Let stand a few minutes and serve hot. Serves 4 to 6.
Boil sugar in quart of water until melted. Dissolve jello in hot water. Cool both liquids. Mix with other liquids. Add ice to serve. You can break this down to the amount you need. Serves 100.
Line bottom of rectangular pan with beef. Roll chicken with bacon slice, skewer with toothpicks. Lay on top of beef. Mix soup and cheese. Add 1/2 soup can of water, mix and pour over chicken. Cover with foil and bake 3 hours at 325°. This is excellent served with rice pilaf.
Combine sugar, milk, chocolate, corn syrup and salt in saucepan. Stir over medium heat until chocolate melts and sugar dissolves. Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat. Add butter. Cool to lukewarm without stirring. Add vanilla. Beat until thick and no longer glossy. Quickly stir in nuts. Pour into buttered 8 to 9-inch square pan. When set, cut into squares.
With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion and honey. Spread 1/4 cup ham mixture on each tortilla to within 1/2-inch of edges. Roll up each tortilla starting from one edge. Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
In a large saucepan, bring water to a boil. Remove from heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
In a bowl, combine sugar, flour, cinnamon and allspice. Add the peaches and blueberries; toss gently. Line pie plate with bottom crust. Add the filling. Dot with butter. Top with a lattice crust. Brush crust with milk. Sprinkle with cinnamon-sugar. Bake at 400° for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool.
Season shrimp in shell with salt, black pepper, red pepper and garlic powder. Put shrimp in hot oil or butter and stir until all shrimp turn pink. Add onions, celery and bell pepper. Mix well; cook, covered, for 15 minutes. When done, using slotted spoon, move shrimp to platter. Serve juice in small bowls. When eating, suck on shrimp first, then peel shrimp. Can be dipped in juice or dip juice with French bread. Serve with green salad. Delicious! If real hungry, double recipe.
Soften yeast in water; pour milk over cornmeal, salt, sugar and shortening. Cool. Beat in eggs and 2 cups flour. Add yeast and mix well. Stir in flour. Cover and let rise until double in bulk, about 1 hour. Stir down; spoon into greased muffin cups. Fill about 1/3 full. Cover and let rise until double in bulk. Bake 15 to 20 minutes at 400°. Brush with melted butter. Makes about 2 dozen.
In saucepan, bring water and butter to the boil until all butter is melted. All at once, add flour and salt; beat until mixture forms a ball that leaves the sides of the saucepan. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Spread pastry mixture onto an ungreased jellyroll pan or cookie sheet. Bake in 400° oven for 35 minutes. Remove from oven; pierce bubbles with fork while hot. Cool completely.
Lay out sweet potato slices in a buttered baking dish or pan. Mix remaining ingredients, except butter, and pour over potatoes. Dot with butter. Place in oven and bake for 35 minutes at 350°.
Boil noodles in salted water until tender; drain. Set aside. Melt butter or margarine in a Dutch oven or heavy pot. Fry coarsely chopped cabbage in butter until lightly browned. Cut Spam into 1/2 inch cubes and add to cooked cabbage. Cook 5 minutes longer. Mix in boiled noodles and add pepper to taste.
Brown and crumble sausage in skillet. Drain well. Return to stove and add stick of butter. Stir until melted and mix with sausage. Add Cheez Whiz and combine with sausage. Place English muffin halves on cookie sheet and top with sausage mixture. Bake at 350° for 15 to 20 minutes.
Cook meats and other ingredients; add 2 cups water. When ready, add mashed potatoes and put in crusts.
Peel onions. Cut a slice off top and bottom so onions sit flat in a baking dish, just big enough to hold them. Combine stock, wine, salt, pepper, rosemary and thyme. Pour over onions, cover with foil and bake at 375° for 30 minutes. Turn onions over and bake 30 more minutes. Pour off liquid, sprinkle with Parmesan cheese and return to oven for 5 to 10 minutes. Serve immediately.
Mix soup, margarine and Cheez Whiz in a large saucepan and heat until well blended. Bake, uncovered, at 350° for 1 hour. Yields 4 to 6 servings.
Brown meat. Add onions, pepper, sauce, beans and Tabasco. Add water if it seems dry. Simmer, for taste.
Cook over medium heat until thickened. If not all used, stores a long time in refrigerator.
Cook yolks of eggs, lemon juice and mustard in double boiler until thick. Cool. Add this mixture to the whipping cream. Add fruit and put in refrigerator for 6 hours. Do not freeze. Serves 8.
Preheat oven to 400°. Lightly oil a baking pan large enough to hold 4 catfish in a single layer. Rub cut side of garlic into pan. Combine beaten egg and milk in shallow dish. Combine bread crumbs, Parmesan cheese and seasonings in another dish. Dip each fillet into egg mixture and roll in Parmesan mixture; coat completely. Arrange fillets on baking pan and drizzle remaining oil on top. Bake 20 minutes until fish is flaky.
Remove the stalks, tips and tough outer leaves of the artichokes. Keep the artichokes in cold water and lemon juice until ready for cooking (this will prevent them from turning black). Place artichokes in a pan (in which they fit tightly). Add all the other ingredients with just enough water to cover. Bring to a boil. Cover the pot and let simmer over reduced heat for a few minutes. Uncover the pot and cook for another 15 to 20 minutes. Place in serving dish. Serve hot or cold. Makes 6 servings. Serve with Fontana Candida, the light, sophisticated wine of Rome.
Preheat oven to 350°. Microwave chocolate and butter in large bowl on High for 2 minutes. Stir until chocolate melts. Stir in sugar. Add eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake 30 to 35 minutes. If using glass dish, reduce heat to 325°.
Sift flour, salt, baking powder and sugar together. Add water and beaten egg to shortening. Mix with dry ingredients to make soft dough. Turn out on floured board and roll out to about half-inch thickness. Cut out with small biscuit cutter. Bake on greased pan in moderate oven about 25 minutes.
Heat oil in uncovered wok or pan. Add next 4 ingredients; stir-fry 1 minute.	Add remaining ingredients; cover and cook until beans are crisp-tender (5 to 7 minutes). Serve immediately. Serves 4.
Combine first 3 ingredients. Spread in a 9 x 13-inch baking pan. Bake 15 minutes at 350°. Cool. Cream the powdered sugar, cream cheese and 1 cup whipped topping. Spread on crust. Combine pudding and milk until firm. Pour over mixture. Spread whipped topping over pudding. Sprinkle with nuts.
Brown the ground beef and drain the fat, then add in the onions, peppers, salt, pepper and garlic. Add mashed tomatoes and a can of tomato sauce or tomato juice and bring to a boil. Add in rice and bring to a boil. Simmer for 25 to 30 minutes. Add more tomatoes or juice, if necessary.
In frying pan, combine first 3 ingredients. Brown thoroughly and drain. Combine tomatoes, sauce, paste and meat mixture in large pot. Mix well and cook for 10 minutes on medium heat. Stir in oregano, bay leaf and garlic salt. Cook sauce, uncovered, on low for 30 minutes. Remove bay leaf before serving.
Mix all ingredients together; form into a ball. Sprinkle with additional chopped nuts, if desired.
Preheat oven to 350°. Combine and mix dry ingredients. Add and mix lightly remaining ingredients. Pour into 9 x 13-inch pan (spray with Pam first). Bake 25 minutes.
Cream shortening and butter; add sugar, egg and almond extract. Then add flour, salt and baking powder. Fold in cherries and coconut. Drop by teaspoonful on greased baking sheets. Flatten slightly. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Mix all ingredients together; roll out on floured board and cut cookies. Bake at 325° to 350°. Check for doneness after 15 minutes.
Spread butter or margarine on bread. Place in 13 x 9 x 2-inch greased baking dish. Set aside. Cook sausage until brown, stirring to crumble; drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half and half (may substitute whole milk) and salt; mix well and pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° for 45 minutes.
Boil berries and 2 cups sugar for 3 minutes. Add remaining 2 cups of sugar and boil 3 more minutes. Let stand overnight, skimming before cooling. Put in sterilized jar and paraffin. Berries stay whole.
Cook both puddings and jello with 3 cups of water until thick. Cool. Add Cool Whip and mandarin orange slices.
Spread bread with butter. Place in greased 13 x 9 x 2-inch casserole. Crumble sausage into skillet. Cook, stirring to keep it in small pieces until no longer pink. Lift with slotted spoon. Spread over bread. Sprinkle cheese over sausage. In bowl, combine eggs, half and half and salt. Mix well and pour over cheese. Cover and chill overnight. Preheat oven to 350°. Remove casserole from refrigerator at same time letting stand 15 minutes to come to room temperature. Bake strata, uncovered, until set, about 45 minutes. Let stand a few minutes before cutting into squares. Makes 8 to 12 servings.
Cook cake and cool. Punch holes in cooled cake. Pour boiling water in jello and dissolve. Pour over cooled cake and spread cool whip on top.
Combine all ingredients in a food processor or blender, covered and at high speed until powdery and well blended.
Preheat oven to 325°. In large bowl, beat eggs until foamy, then beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell and bake at 325° for 1 hour.
Pour butter, sugar and milk in pan. Heat to boiling. Remove from heat. Combine Quaker oats and vanilla. Pour mixture from pan over oats. Stir well. Add cocoa and peanut butter. Mix well. Spoon onto wax paper on a cookie sheet. Put in refrigerator for 1 hour or until firm.
Spread pudding on cooled cake. Top with drained pineapple and then Cool Whip. Garnish with cherries and nuts. Keep chilled.
Pour soda and boiling water over dates and raisins; set aside. Cream butter and sugar. Add vanilla, then egg. Beat well. Add flour and mix. Pour in fruit mixture, water and pecans. Mix and bake at 350° for 45 to 55 minutes in 9 x 5-inch loaf pan.
In a skillet, melt butter over medium-high heat. Saute squash and onion until crisp-tender. Remove from heat; stir in chilies, crackers, salt and pepper. Spoon into a greased 1 1/2-quart casserole. Top with cheese. Bake at 350° for 15 to 20 minutes. Yields 4 to 6 servings.
Mix together the Cool Whip and Eagle Brand milk, then add the chocolate milk. Stir and pour into ice cream churn container. Churn until very firm.
Brown chicken in oil. Remove chicken and saute onion, bell pepper, celery and garlic in grease. Add tomatoes and ham. Add liquid. Cover and simmer for about 20 to 30 minutes. Bring to a boil. Add rice, chicken, sausage, green onions, parsley and seasonings. Cook, covered, over low heat for at least 20 minutes or until rice is done.
Cook macaroni, rinse and drain. Combine all ingredients and toss. Add mayonnaise and mix. Refrigerate for 1 hour; serve.