HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain peaches (use juice in jello). Mix jello by box directions with juice being a part of the liquid. Chill in refrigerator until slightly jelled. Blend peaches in blender, then mix with softened cream cheese; fold into jello. Fold the Cool Whip into jello mixture. Makes one large mold.
Peel and wedge, then quarter potatoes. Place in large pot. Slice ham into thin slices and layer ham, then green beans and pepper until gone. Top with pepper and add water. Cook on medium heat, covered, until it comes to a boil. Turn down and simmer for 30 minutes.
Whip cream cheese, milk and lemon juice. Add rest of the ingredients to first mixture. Blend well and refrigerate.
Beat shortening and sugars at medium speed of electric mixer until blended; add eggs and vanilla, beating well. Combine flour, soda, baking powder and salt; add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Shape into 1-inch balls and place 2 inches apart on a lightly greased cookie sheet. Flatten slightly with fork. Bake at 350° for 12 minutes. Transfer to wire racks to cool. Makes 7 dozen.
Drain pineapple. Mix the juice, sugar, egg and flour. Cook until thick. Cool. Fold in pineapple, marshmallows and Cool Whip. Let set overnight.
Mix all ingredients. Roll out dough and cut into desired shapes. Bake approximately 10 minutes at 375°. Makes about 150 cookies. Decorate with powdered sugar icing and sprinkles, red hots, etc.
Heat oven to 350°. Cream butter, sugars and vanilla until blended. Add eggs and milk. Beat well. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, blending well. Stir in chips. Shape dough into 1 inch balls. Place on ungreased cookie sheet and bake 10 to 11 minutes. Cool 1 minute and remove to wire rack. Unwrap Kiss and place/press into center of each cookie. Makes about 4 dozen.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids until very warm (120° to 130°). Add dry mixture; beat well. Stir in enough flour to make a stiff batter. Spoon into 2 loaf pans (8 1/2 x 4 1/2-inch) that have been greased and cornmealed. Sprinkle tops with cornmeal; cover. Let rise in warm place for 45 minutes. Remove from pan immediately and cool.
Combine soups, tomatoes and chilies and chicken broth. Preheat oven to 350°. Cover bottom of a 3-quart casserole with corn chips. Spread 1/2 of chicken over this layer, then 1/2 sauce and 1/2 cheese. Repeat layers, ending with cheese. Bake for 25 or 30 minutes.
Mash cooked squash then add soup, onion, carrots, sour cream, salt and pepper. Butter bottom of a baking dish. Sprinkle crumbs on bottom of bowl. Add squash mixture. Cover squash with crumbs and butter on top. Bake at 350° for 30 minutes.
Blend cheese and butter. Stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon cheese dough around each olive, completely covering olive. Arrange on ungreased cookie sheet. Bake at 400° for 10 to 15 minutes or golden brown. Serve warm.
Salt ribs. Put into a 350° oven for 30 minutes. Drain fat from pan. Pour sauce over ribs. Bake about 1 1/2 hours. Baste ribs every 15 minutes. If sauce gets thick, add more water to thin. Bake until ribs are done.
Slice peeled apples and arrange in a 9 x 9-inch pan. Mix egg, flour, baking powder and sugar (should be crumbly). Spread over apples. Melt butter and pour over crumbly mixture. Sprinkle with cinnamon to taste. Bake at 350° for 30 minutes.
Squeeze grated potatoes in cloth to remove moisture. Sift flour with baking powder and salt. Mix potatoes and dry ingredients well together with beaten eggs. Add milk to make a dropping batter. Drop by tablespoon onto a hot buttered frying pan. Cook over a moderate heat, allowing 4 minutes on each side. Serve hot with butter.
Mix all ingredients together and place in a large covered casserole. Bake in slow oven at 250° for 2 1/2 to 3 hours. It makes its own gravy. It is good with rice.
In mixing bowl, cream margarine and sugar. In separate bowl, combine flour, malted milk mix and crushed candies. Add to creamed mixture with vanilla and blend (mixture will be crumbly). Knead dough with hands and shape into a smooth ball. Wrap in plastic wrap or foil; refrigerate 8 hours or overnight.
In large bowl, mix eggs, sugar and vanilla. Sift dry ingredients together. Add apples to dry mixture and stir gently. Add to first mixture and blend well. Add nuts. Batter will be very stiff. Bake in greased and floured 10-inch tube pan at 375° for approximately 1 hour. Cake will be crusty and shiny when done. Cool in pan. Serve with whipped cream.
Combine rice, water and salt. Bring to a boil, then turn down on low for 1/2 hour with lid. Mix egg, sugar and vanilla. Combine with rice and bring to a boil, then turn off.
Drain juices of canned fruit. Mix all together except for fresh strawberries, bananas and walnuts. Add those just before serving.
In blender, combine Kool-Aid, water and sugar; blend. Add all the ice and blend. Pour into a cup and enjoy.
Combine eggs and sugar in a medium mixing bowl. Slowly add scalded milk, stirring constantly. Stir in rice, cinnamon, Amaretto and vanilla. Spoon mixture into a buttered 1 1/2 quart baking dish. Place dish in a larger shallow pan; add 1 inch of water to pan. Bake in 325° oven for 1 hour; stir mixture. Sprinkle	evenly with nutmeg and bake an additional 30 minutes. Remove dish from pan; let cool.
Combine beef with bread crumbs, minced onions, salt, egg and 1/4 cup of tomato soup; shape into 1-inch balls. Brown in shortening. Mix remaining soup, chili and water; pour over meat. Cover and bake at 350° for 30 minutes. Makes 4 to 5 servings.
Saute green pepper, onion, pimento and mushrooms. Cook noodles according to package directions. Mix all ingredients; pour into a 9 x 13-inch baking dish. Bake 30 minutes at 350°. Sprinkle top with American cheese. Bake another 10 minutes or until cheese is melted.
Slice potatoes and onion; place in baking dish. Add butter, salt and pepper. Blend soup with 1 can of milk; pour over other ingredients. Top with shredded cheese and bake at 350° for 30 minutes or until lightly browned.
Cook eggplant until mushy and drain. Add 1/2 of margarine, while hot. Add all ingredients, reserving 1/4 cup cheese and 1/4 crumbs; mix well. Pour into baking dish. Sprinkle with reserved cheese, cracker crumbs and margarine. Bake 30 minutes in 350° oven. Makes 6 servings. Tastes like scalloped oysters.
Cream shortening and butter; add sugar and beat and cream until well blended. Add eggs, one at a time, beating well after each addition. Sift flour and dry ingredients together three times. Add to other mixture alternately with milk, to which vanilla has been added. Blend thoroughly. Turn into a greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes.
Blend all ingredients. Beat at high speed 2 minutes and medium speed 1 minute. Pour into greased tube pan. Bake at 350° for 35 to 45 minutes.
Combine first 4 ingredients in 2-quart saucepan and stir to mix well. Add undiluted evaporated milk and stir. Bring slowly to the boiling point over medium heat and stir constantly. Boil exactly 5 minutes after it reaches the boiling point, stirring so it will not stick to bottom of pan. Cook to soft-ball stage. Remove from heat and add butter, marshmallow cream, maple flavoring and nuts. Beat until it loses its shine, about 5 to 10 minutes. Pour into 9 x 9-inch buttered pan.
Mix ingredients together, spreading in 9-inch pie plate. Bake at 350° for 15 minutes.
Blend together the butter, flour and powdered sugar. Put mixture into a 9 x 13 x 2-inch cake pan. Put mixture into bottom only. Bake for 15 minutes until lightly browned. Meanwhile mix filling.
Combine beaten egg yolks and sugar. Add flour and cocoa. Beat well. Add milk and oleo. Cook in double boiler until thick. Divide. Pour into baked shells. Makes 2 pies.
Mix all ingredients and spread into ungreased pizza pan. Cook 20 minutes at 300°. Will look undercooked but will be done. Cool and then break into pieces or cut into squares.
Melt butterscotch morsels and peanut butter in top of double boiler over hot (not boiling) water. Stir to blend. Add peanuts and noodles; stir until well covered. Form little clusters on waxed paper. Let sit to harden.
After adding all ingredients, simmer and stir often until fairly thick, almost like ketchup. Store in refrigerator until ready to use. Brush on ribs and chicken when barbecuing.
First, grease inside of Bundt pan with Crisco and sprinkle some ground nuts on the inside of pan, not too close to edge of pan. Combine cake mix, corn oil and water. Mix well, adding eggs one at a time and mix well after each egg. Beat high speed, 6 to 8 minutes. Add 1/2 teaspoon vanilla and 1 teaspoon butter extract near end of beating time. Layer batter and nut mixture 3 times, batter on top. Bake at 350° for 45 minutes. Remove and cool on rack for 8 minutes. Remove from pan and glaze while still warm. Use all the glaze and apply with pastry brush.
Mix cream cheese, 1 Tbsp. milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
*If using cottage cheese put the 1 cup of buttermilk in blender then add the cottage cheese and blend until smooth.
Combine all ingredients and pour into greased 9 1/2 x 13 1/2 x 2 1/2-inch pan. Pour over this the topping shown below. Then bake 1 hour at 350°.
In a bowl mix, eggs, sugar, vanilla, oleo, flour and milk. Add shredded apples and mix well. Pour into a greased floured 10 inch pie pan. Bake at 400 degrees for 10 minutes. Lower to 350 and cook another 40 minutes. Serve with cool whip.
Arrange chicken in a lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Combine soup and milk. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle margarine over crumbs. Cover and bake at 350° for 50 minutes. Yield: 6 servings.
Heat oven to 350°. Grease and flour bottom and sides of 9 x 10-inch spring-form pan. Lightly spoon flour into measuring cup. Combine flour and 3/4 cup sugar. Using pastry blender, cut in margarine. Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract; blend. Spread batter over bottom and 2 inches up sides of pan.
Lightly grease glass baking dish. Lay chicken flat in dish. Top each with slice of cheese. Mix soup and milk together. Pour over cheese and chicken. Mix stuffing and butter together. Sprinkle on top to cover completely. Bake at 300° for 1 hour and 15 minutes.
Saute the meat and onions until brown, drain off fat. Place in pot, add the potatoes and sliced carrots. Salt and pepper to taste.
Heat oven to 375° in 8-inch square baking dish. Layer sauerkraut, caraway seed, 1 cup cheese, 1000 Island dressing, corned beef and remaining cheese. Toss	bread cubes with melted butter. Sprinkle over top. Bake 35 to 40 minutes or until heated through. Before serving, sprinkle with parsley. Makes 6 servings.
Mix together 2 cups cake mix, 2/3 cup melted margarine and 2/3 cup milk. Spread in 9 x 13-inch pan. Bake at 350° for 20 minutes.
Heat water and milk until steaming. Add sugar and stir until cool. Equals 14 ounce can Eagle Brand milk.
Mix first 3 ingredients and put in 9 x 13-inch pan. Spread 1 cup sour cream over meat mixture. Sprinkle 1 cup Mozzarella cheese on top. Roll out 1 package crescent rolls on top and pinch edges together. Spread butter or margarine over crescent rolls and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Boil sugar and water for 5 minutes. Cool. Chill all ingredients and mix together when ready to serve. Makes 2 1/2 gallons of punch.
Combine all ingredients. Mix well. Marinate 1 1/2-inch chunks of beef (sirloin) for 4 to 24 hours. Place beef on skewers. Baste kabobs while grilling (cooking) with marinade.
In large kettle over medium heat, cook celery, onion and carrots in margarine until tender; add remaining ingredients except noodles. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; add noodles. Cook 6 minutes longer or until noodles are tender. Makes about 4 quarts.
Mix strawberry yogurt with 1/2 Cool Whip; add strawberries and blend. Spoon into pie crust. Mix blueberry yogurt with remaining Cool Whip; fold in blueberries and blend. Spoon over strawberry layer. Garnish as desired. Freeze 4 hours. Remove and place inside refrigerator 45 minutes before cutting.
Mix together dry ingredients. Add vinegar and water. Cook 5 minutes; add beets. Let stand 30 minutes before serving. Heat to boiling point and add butter.
Cut fennel sausages into 3 pieces each. In a large non-reactive large frying pan, heat oil over medium heat. Add sausages and cook, turning every 10 minutes or until browned and cooked through. Spoon off fat from pan. Add onion and peppers. Cook, stirring every 5 minutes. Add tomatoes, water, salt and pepper. Bring to boil. Reduce heat to low. Cover and cook for 5 minutes. Stir in parsley. Spoon sausages with peppers and sauce onto split rolls. Serves 6.
In deep pot, saute garlic in oil and salt. Add water and bring to a boil. Add rice and return to a boil. Reduce to a simmer, cover and cook 20 minutes or until rice is cooked. Mix in onions, bacon and eggs. Add a little soy sauce, mix well and serve.
Drain the pineapple and save the juice. Mix together the sugar, pineapple, cheese and the flour. To this mixture, add the juice. On top of this mixture, crumble the crackers and drizzle over the top the margarine. Bake at 350° for 35 minutes. Serve hot.
Saute all fresh vegetables in seasoned fat. Add all other ingredients and cook at 300° for 2 hours. Do not cook too dry. Juices will thicken when removed from oven.
Mix together by hand. Bake in greased and floured Bundt pan at 300° for 1 hour.
*Broth may be made by dissolving 1 cube or teaspoon of instant beef bouillon in 3/4 cup boiling water or use canned beef broth.
Preheat oven to 400°. Line bottom of pie pan with half of pastry. In a medium saucepan, simmer the raisins and 2/3 cup of the water over medium heat for 5 minutes. In a small bowl combine the next 6 ingredients. Gradually stir in the remaining 1 1/3 cups water. Add to the raisins, stirring until mixture bubbles up. Add vinegar, butter and orange rind. Continue cooking until butter is melted. Cool to lukewarm. Pour into the uncooked pie shell. Top with second crust; cut slits to allow steam to escape. Bake for 25 minutes or until golden brown. Cool completely before cutting.
Preheat oven to 425°. Sprinkle mushrooms with lemon juice. In medium skillet, saute mushrooms with onion in butter. Sprinkle with flour, salt, pepper and cheese. Cover; simmer for 3 minutes. Put mushrooms into baking dish. Combine cream and egg yolks; pour over mushrooms. Cover with bread crumbs and touch of paprika. Bake until golden, 10 to 20 minutes. Yields 6 servings.
Mix egg yolks, water and milk. Add lemon juice and melted butter. Resift flour, salt and sugar. Combine the liquid and the dry ingredients with a few swift strokes. Add 1/8 teaspoon salt to the egg whites. Whip them until they are stiff. Fold them into batter. Fry the fritters until they are a golden brown. Sprinkle with some confectioners sugar before serving or top with your favorite jam or jelly.
Mix flour, sugar, baking powder and salt. Cut in egg until crumbly. Melt butter and add 1/4 cup hot water. Put apples in a baking dish. Sprinkle with cinnamon. Cover apples with flour mixture. Spoon butter mixture over until flour is dampened. Bake at 400° until crust is golden brown and crispy. Serve with ice cream.
Combine sugar, nuts and cinnamon; set aside. Combine the remaining ingredients in a large mixer bowl. Blend and beat at medium speed for 4 minutes. Pour 1/3 of the batter into greased and floured 10-inch fluted tube or tube pan. Sprinkle with half the sugar mixture. Repeat layers and top with remaining batter. Bake at 350° for 45 to 50 minutes or until toothpick is inserted and comes out clean. Cool in pan about 15 minutes. Remove from pan.
Soak bread crumbs in milk. Add to beef along with egg, seasonings and onion. Form into small balls. Roll in flour. Saute in butter until brown. Add small amount of water (1/2 cup) and soup or stock. Cook a few minutes (10) on low heat. Serve over rice or noodles.
Cook shrimp in water for 10 minutes. Bring water to a boil and let simmer. Put miso in strainer (over a pot) and pour shrimp water through until all miso is dissolved. Cut tofu into 1/2-inch cubes and add to stock. Bring to a boil. Remove from fire and add finely chopped green onions. Saimin noodles may also be added at the same time as the tofu for a heavier soup.
Cream sugar and oil. Add eggs. Beat well. Add vinegar and food coloring. Sift flour, soda and cocoa to the mixture. Add buttermilk and vanilla. Pour into pans. Makes 3 layers. Bake 25 to 30 minutes in a 350° oven.
Combine and press into 13 x 9 x 2-inch dish. Bake at 350° for 10 minutes; cool.
Flatten each side of veal with meat mallet. Sprinkle each side of veal with sage, rubbing it into the meat until it is lightly green in color. Season with pepper. Put a slice of Prosciutto ham on each slice of veal. Secure with a toothpick. In large skillet, saute veal in butter over medium heat for about 3 minutes each side. Serve in warmed chafing dish (dinner plates should also be warmed).
Crumble sausage and brown. Drain well on paper towel. Cut Velveeta in cubes. Combine all ingredients in top of double boiler. Heat and stir until cheese is melted. Serve with tortilla chips. Can also be cooked in crock-pot or in microwave.
In a large bowl, cream together cream cheese and sugar; add sour cream and vanilla. Set aside. Whip the cream; add vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. Combine strawberries, sugar and vanilla. Layer together in a large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries.
Beat egg yolks and sugar in large bowl until light and fluffy. Blend in remaining ingredients; chill. Top each serving with whipped cream. Sprinkle with nutmeg.
Combine beef, green pepper and onion in skillet. Cook until meat is browned. Drain. Stir in remaining ingredients. Spoon mixture into lightly greased 10 x 6 baking dish. Bake, uncovered, for 30 minutes at 350°. Makes 4 to 6 servings.
Bake the graham cracker crust for six minutes. Mix 1 box of pudding and pour into pie shell. Then mix the other box of pudding and pour into pie shell. Re-whip the bowl of whipped cream and apply to top of pie. Garnish with cherries for the professional look. Tastes best chilled.
Select small firm green tomatoes. Leave stems on. Pack in sterilized quart jars. To each quart, add garlic, celery, green pepper and dill or dill seed. For about 8 quarts combine water, vinegar and salt. Cook 5 minutes. Fill jars to 1/2-inch from top. Seal. To seal boil Mason jar lids 10 minutes. While hot add to quart jars and put on rings. No processing needed.
Roll beef cubes in flour. Brown beef, sliced onions and garlic in butter. Transfer all to a large Dutch oven. Add bay leaves, thyme, parsley, salt and pepper. Pour enough wine over meat to cover. Simmer 2 1/2 hours. Add whole onions and cook to tender. Add mushrooms the last 15 minutes. If sauce needs thickening, add flour and water to mixture. Serve over rice or noodles.
Mix all ingredients, topping with the Cheddar cheese and/or cracker crumbs. Bake at 350° for about 30 minutes.
Melt butter and cheese in double boiler. Whip with hand beater to get rid of lumps. Add shrimp and onions. Let stand overnight. Reheat in double boiler and then put into chafing dish. One recipe serves about 10. Serve on Melba rounds.
Prepare jello and gelatin by directions. Use juice from fruit in place of cold water. When thickened, add cherries, pineapple, nuts and cream cheese. Pour into ring mold. Serve with mayonnaise if desired.
Roll diced apples and cranberries in the sugar. Set aside 10 to 15 minutes. Mix butter, nuts, brown sugar, oats and flour. Place fruit into greased glass baking dish. Sprinkle dry mixture over fruit. Bake at 350° for 45 minutes. This is good as a side dish or dessert. Delicious served hot with ice cream!
Salt and pepper tomato slices to taste. Dip in eggs and dredge in flour. In a skillet, heat bacon drippings over medium heat and fry tomato slices until golden brown on both sides.
Melt oleo in 2-quart casserole. Pour mixture of rest of ingredients over oleo. Bake 1 hour at 350° or 12 minutes in microwave.	(This is excellent served with dinner or served as a dessert.)
Saute in butter the bell pepper and onions. Mix all ingredients in one large bowl. Pour into buttered 13 x 9-inch casserole dish. Sprinkle with a little cheese on top of casserole. Bake at 400° for approximately 35 to 45 minutes. Test for doneness.
Mix all ingredients. Bake in greased pie plate at 350° for 30 minutes until golden brown. Serves 6.
Grease 9-inch pan. Combine ingredients and pour into pan. Bake 20 to 25 minutes at 400° or until light golden brown. Check with a toothpick; when it comes out clean, it's ready!
Take chicken off the bone and cut into bite size pieces; put in casserole dish. Mix remaining ingredients and pour over chicken.
Saute peppers, onions and mushrooms in butter. Stir together flour, milk, salt and pepper. Pour over cooked vegetables. Stir until flour thickens. Add cooked chicken and pimento. Simmer until heated. Serve over rice or biscuits.
Mound apples in buttered 9-inch pie plate (or casserole dish). Sprinkle with orange juice. Combine sugar, flour, spice and dash of salt. Cut in butter until mixture is crumbly. Sprinkle over apples and bake at 357° for 45 minutes or until apples are tender and topping is crisp. Serve warm topped with ice cream! Serves 6.
Grease casserole dish.	Line bottom with 1/2 of bread strips. Mix together sealegs, onion, green pepper and celery. Spoon over bread. Add rest of bread to form another layer. Beat eggs, add to milk. Stir soup into milk mixture. Pour soup/milk mixture over bread layer. Top with grated cheese. Bake at 350° for 45 to 60 minutes.
Place the whole peppers in shallow pan, 4-inches from heat. Broil 12 to 15 minutes, turning to broil all sides. Cool, cut in half, peel off thin skin and remove seeds and hard pulp. Cut peppers lengthwise into 1/4-inch strips and place in bowl. Combine all other ingredients in jar and shake. Pour over peppers. Serve at room temperature.
Place all ingredients in a blender except 6 ice cubes. Blend until smooth. Add remaining 6 ice cubes. Blend until cubes are chopped fine. Makes 3 cups.
Place the gelatin and hot water in blender. Blend a few seconds to dissolve gelatin and add the remaining ingredients, except pecans. Blend until chopped. Add the pecans and blend. Turn into mold. Unmold on bed of greens (lettuce, spinach, etc.). Serve with a dressing made from equal parts of mayonnaise and whipped cream.
Mix ingredients together. Bake at 350° to 400° for 30 to 45 minutes. Insert knife or toothpick in the middle. It should come out clean, not runny.
Boil sugar, butter and milk 4 minutes (softball 232°). Place oatmeal, coconut, chocolate chips, vanilla and pecans in large bowl. Add milk mixture and stir well. Drop from teaspoon on waxed paper. Chill until firm.
Brown and drain meats.	Add chunks of cheese and melt, stirring together.	Add the rest of the ingredients. Spread on rye bread rounds or very thin bread, cut in quarters.
Cook and stir ground beef in 10-inch skillet until brown; drain. Stir in mustard, chili powder, onion, green pepper, beans, tomato sauce and seasoning mix. Heat to boiling, stirring constantly. Spread into ungreased 9 x 1 1/4-inch pie plate. Spread Sour Cream Topping over ground beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips, if desired.
Bake pastry shells for 10 minutes in 375° oven. Beat eggs. Mix eggs, milk, sugar and oil together in a bowl. Pour mix into pastry shells. Bake 20 minutes in 375° oven until light golden brown.