HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill the pie shell with sliced peaches. Blend flour, 1/2 cup sugar and salt. Stir in sour cream and pour mixture over the peaches. Mix together 2 tablespoons sugar and cinnamon and sprinkle over pie. Bake at 350° in preheated oven for 30 to 40 minutes.
Beat together in mixing bowl the bananas and margarine until creamy. Add eggs and water. Beat well. Stir in flour, baking powder, soda and cinnamon; beat until smooth. Add chopped walnuts. Pour in an oiled and floured 9 x 13-inch pan. Bake at 350° until inserted knife comes out clean. Cool and cut into squares.
Melt butter in 13 x 9-inch glass oven dish. Mix cake mix and 2 beaten eggs into melted butter (use fork; mixture will be somewhat dry and stiff). In a medium bowl, blend together cream cheese, 2 eggs and vanilla. Slowly add 10x sugar. Pour this mixture over cake mixture without stirring. Sprinkle top with 1/3 cup 10x sugar. Bake at 350° for 45 to 50 minutes. Let cool before cutting into small squares. It is very rich.
Heat oven to 375°. Grease and lightly flour a 9 x 9 x 2-inch baking pan. In a small mixer bowl, combine all ingredients and 1/2 teaspoon salt. Beat 2 minutes on medium speed. Turn into pan. Bake in a 375° oven for 25 to 30 minutes or until done. Cool. Serves 9.
Brown beef, onion and garlic in fry pan. Add tomato sauce, chili powder, salt and pepper. Heat thoroughly. Line a greased casserole dish with tortillas (that have been softened slightly by frying in 2 tablespoons bacon grease for flavor). Cover with meat mixture. Combine soup with milk; pour over top. Sprinkle grated cheese over all. Bake at 350° for 25 to 30 minutes.
Boil macaroni and drain. In another bowl add oil, red wine vinegar, garlic, basil, salt and crushed red pepper; stir into a dressing. Pour drained macaroni into dressing mixture and toss good. Add Parmesan cheese and toss gain. Chill overnight.
Combine all ingredients and stir thoroughly. Makes about 2 cups of mix. Place a well rounded teaspoon of mix in a cup. Add boiling water and stir until dissolved.
Boil chicken until meat comes off bone easily. Boil spaghetti in chicken broth. Drain. Saute celery, onions, green onions and bell pepper in butter. Mix sauteed ingredients, canned Ro-Tel, tomatoes, soups, pimento and olives. Add to spaghetti. Add salt, pepper and garlic powder. Layer spaghetti mixture, chicken and grated cheese in 9 x 13-inch baking dish (layer at least twice ending with cheese on top). Bake for 2 hours at 250°. Recipe makes enough for three baking dishes and freezes well. Thaw before baking.
In medium saucepan, cook broccoli and zucchini together covered in a small amount of boiling salted water until tender, about 8 to 10 minutes. Drain well. In large saucepan, cook onion and garlic in butter or margarine until onion is tender but not brown. Blend in flour, parsley, salt and oregano. Add milk all at once. Cook and stir until thickened and bubbly. Add Ricotta cheese. Cook and stir until cheese is nearly melted. Stir in cooked vegetables. Heat through. Place vegetable mixture over hot cooked noodles. Sprinkle generously with Parmesan cheese.
Drain salmon; remove bones and skin. Combine ingredients. Chill until serving. Makes 4 servings.
Fold Cool Whip, cream cheese and condensed milk together. Then layer into bowl as follows: cake, whipped cream and then pie filling.
Mix oil, eggs, sugars and vanilla. Add flour, salt and soda. Add oats and flakes; mix well. Roll into balls. Bake at 350° for 8 to 10 minutes on an ungreased cookie sheet.
Lightly grease 9-inch pie plate. In small mixer bowl, beat eggs; blend in sugar and butter. Combine flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts. Bake 25 to 30 minutes. (Pie will not test done in center). Cool; cut into wedges. Top with ice cream and hot fudge sauce.
In a 13 x 9-inch greased pan, pour coconut over entire bottom, then pour nuts over that. Mix cake mix as directed on box. Pour this over coconut and nuts.
Peel and slice apples into deep baking dish 2/3 full. Mix 3 tablespoons sugar and 1/2 teaspoon cinnamon. Mix with apples. Then mix together 1/2 cup sugar, flour, baking powder, oil, egg, vanilla and salt. Cover apples with mixture and bake at 350° until apples are soft. For 1 1/2 quart dish, about an hour.
Flour pork chops; fry in hot grease in frying pan until rich brown. Cover with water. Add salt and pepper to taste. Add catsup and onion. Lay potatoes around chops. Cover and bake in 350° oven for 1 hour.
In medium-size skillet add butter and melt. Add bell peppers, onions and ham; saute.
Put everything in a large stew pot except greens. Dice and slice meat and vegetables. Put in enough water to cover everything. Add greens for last 15 to 20 minutes. Cook for several hours. Watch water, add more as needed.
Drain broccoli; mix all ingredients. Place in baking dish. Bake 45 to 60 minutes at 325°. May add cracker crumbs and butter to top of casserole.
Remove skin and fat from chicken. Place in Teflon pan with 1 cup of water. Sprinkle soy sauce over the chicken. Add dash of salt and pepper on chicken. Bring to boil. Cook over medium-low heat for about 1 hour. Turn over several times while cooking.
Mix crumbs with 4 tablespoons butter. Press into pie plate and chill. Saute onions in 2 tablespoons butter. Spoon into chilled crust. Beat eggs and milk. Add salt and pepper. Pour over onions. Sprinkle with cheese. Bake at 350° for 30 minutes. Yummy!
Put very small dabs of peanut butter on a paper plate. Stick a toothpick in each; freeze. Then dip in chocolate syrup and freeze again. Eat!
Brown ground beef with onions and celery. Add other ingredients. Put in a baking dish. Bake at 350° for 1 hour.
Melt butter. Add sugar, cocoa, syrup and milk. Mix well. Let come to a boil, then cook for 1 1/2 minutes, stirring constantly. Remove from heat. Set in a pan of cold water. Add vanilla; beat until you can lift by teaspoon onto a greased platter.
Stir together flour and salt. Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill 1 hour. Shape into 1-inch balls; roll in egg whites and then roll in finely chopped walnuts. Place 1 inch apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350° oven for 15 to 17 minutes. Cool on a wire rack. Just before serving, fill centers with preserves. Makes 36.
Cook the broccoli as usual. Cook the rice according to the package directions. Saute the garlic in the margarine. Dilute the soup with water from the broccoli (about 1/4 cup of water). Put everything into a casserole dish and bake at 350° for 30 minutes.
Mix all ingredients well. Make into cylinder shape and wrap in wax paper. Roll until cylinder is about 1 inch in diameter. Refrigerate. Unwrap and cut into slices. Bake at 300° for 15 minutes.
Brown hamburg in pan. When done, drain grease. Take tomato paste, water, onions and other ingredients and mix together. Let simmer on the stove. When hamburg is drained, add to mixture and simmer for 1 1/2 hours on stove.
Marinate the frog legs in salt, pepper and lemon juice for about 1 hour or more. Dip legs in egg and roll in bread crumbs. Deep fat fry until golden brown.
Preset oven to 350° (300° for glass pans). Grease with Crisco two loaf pans. Stir flour, baking powder and salt. Mix slightly beaten egg, oil, sugar and milk. Add flour mixture and stir by hand. Stir in flavoring and poppy seed. Bake for 1 hour until bread springs back to touch. (Don't use mixer; bread is too dense.)
Brown together beef and onion. Drain well. Add all other ingredients and simmer about 15 minutes. Serve over Fritos.
Combine first 4 ingredients and mix well. Cook over medium heat and bring to a boil. Remove from heat and add coconut, nuts and graham cracker crumbs. Line a 9 x 12-inch pan with graham crackers. Spread mixture on this. Add second layer of crackers on top of this.
Blend together butter and sugar. Add syrup and beat mixture until well blended and fluffy. Frosts one 8-inch layer cake.
Combine shortening, salt and sugar in large bowl. Add boiling water and cold water. Cool to lukewarm. Blend yeast as directed on package. Add to mixture. Gradually add flour. Mix until well blended. Knead on lightly floured board for 5 minutes. Place in a greased bowl and cover. Let rise until doubled. Shape into long oblong loaves and place on greased baking sheet. Let rise until double. Brush dough with slightly beaten egg white. Cut top of dough diagonally across top 3 times. Bake at 425° for 30 minutes; reduce heat to 350° and bake 30 minutes longer.
Heat oven to 350° and prepare two 8-inch round or square cake pans. Sift together flour, soda and spices. Cream together butter and sugar until light and fluffy. Beat in eggs 1 at a time. Fold in flour mixture and buttermilk alternately, making 3 additions. Stir in preserves, raisins, nuts and jam. Pour batter into prepared pans. Bake 30 to 35 minutes. Frost with Caramel Icing. This cake is better if allowed to mellow 2 to 3 days.
Put fruit in bowl; add honey and vanilla. Toss to mix and coat. Cover. Refrigerate at least 2 hours.
Heat pot on medium 3 to 5 minutes. Add oil. Brown meat, then add sliced onion. Turn heat to low. Stir in sauce, 1 sauce can water, dash of pepper and salt. Cut up carrots and add with peas. Cook 45 minutes, covered. Stir occasionally. Add potatoes, if desired. Cook extra 25 minutes.
Brown chops in shortening. Remove from skillet, remove excess fat and season with salt and pepper. Set aside.
Combine biscuit mix, the first 1/4 cup sugar and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Fill greased muffin tins 2/3 full. Bake at 400° for 12 minutes or until golden brown. Cool slightly; remove from pan. Dip tops in melted butter and then in cinnamon/sugar mixture. Makes about 2 dozen.
Bring 2 quarts water, cloves and cinnamon to a boil and simmer 20 minutes. Add sugar. Make tea with 1 additional quart of water and 6 tea bags. Steep about 5 minutes. Pour tea into first mixture. Add juices and heat.
Heat oil in skillet; add potatoes and sprinkle with salt and pepper. Add apple, onion and celery. Stir until coated. Cover and cook about 20 minutes, stirring occasionally. Sprinkle cheese over. Serve.
Layer lettuce and other ingredients. Sprinkle salt, pepper and garlic salt on layers. Top with dressing.
Mix; pour into unbaked crust and bake at 350° for 1 hour. Makes 6 to 8 servings.
Cook, drain and cool spaghetti. Drain pineapple and add to spaghetti along with grapes and apples; set aside. Cook eggs, sugar and lemon juice until thick, stirring constantly. Cool and pour over spaghetti and fruit. Let set overnight. Before serving, fold in Cool Whip. Yummy!
Combine first 8 ingredients and let stand overnight, then drain. Heat vinegar, sugar, mustard seed and celery seed to boiling, then add vegetables. Bring to boil and cook slowly for 10 minutes. Put in pint jars and seal. Makes 5 pints.
Mix first 5 ingredients. Pour half the batter into a greased and floured 9 by 13 inch pan. Mix brown sugar, cinnamon and raisins, then swirl half of the dry mixture on the batter. Add the remaining batter. Top with remaining dry mixture. Swirl top of the cake with knife to look like cinnamon buns. Bake at 300° for 1 hour. Mix powdered sugar, vanilla and milk together and drizzle over cooled cake.
Mix all ingredients except margarine together. Pour 1/3 of melted margarine in baking dish; put remaining butter in mixture. Bake at 400° for 30 minutes.
Cut pork or chicken into 1-inch cubes, or form ground beef into 1-inch balls. Dip in batter made of eggs, salt, pepper, flour and	baking powder.	Cook well on all sides in hot oil. Remove meat and keep hot. Pour off all but 2 tablespoons oil. Add green peppers, seeded and cut into small chunks,	with the chicken bouillon; cook for 10 minutes. Add pineapple, the rest of the bouillon and the other ingredients; blend together. Cook until thickened; add the meat and heat through. Serve over hot rice. Garnish, if desired, with tomato wedges and hard-cooked eggs. Serves 4 to 6.
Preheat oven to 450°. In a large plastic bag, shake all ingredients until potatoes are evenly coated. Empty potatoes into a large baking dish. Bake 40 minutes or until tender, stirring occasionally.
Have all ingredients at rooms temperature. Mix all ingredients together and form into balls. Bake in 400° oven about 15 or 20 minutes. Serve while hot. These freeze well, too.
Mix cocoa, sugar and flour. Add cream, vanilla, eggs and melted margarine. Mix well; add nuts and coconut. Bake 40 to 45 minutes at 325°.
Mix all ingredients together. Make into 2 loaves; refrigerate overnight. Slice and bake at 400° for 12 to 15 minutes or until brown.
Cream butter or margarine and sugar in large bowl. Add eggs and vanilla. Blend well.
Preheat oven to 350°. Drain the juice from 1 can clams (use it for another purpose). Melt the butter and add the drained clams, the other can of clams with juice, cracker crumbs, onion and lemon juice. Pour into a shallow baking dish and bake for 30 minutes. Serve immediately.
Rub roast well with salt and pepper. Cut slits in fat with a sharp knife. Roast, fat side up, in a shallow pan at 350° for 2 hours.
Dissolve marshmallows in hot milk. Let cool. Dissolve yellow gelatin in 1 cup hot water. Let cool. Combine yellow gelatin and marshmallows with cream cheese, whipped cream, yogurt and pineapple. Pour into a large pan and refrigerate to set. Dissolve red gelatin in 2 cups hot water. Let cool. Pour on yellow gelatin and marshmallow mixture. Refrigerate to set.
Cook cabbage until tender. Drain well. In a saucepan, melt butter. Add flour, milk and salt, stirring until thickened. Add cabbage and Cheddar cheese. Pour into a buttered casserole and top with the crumbs which have been mixed with the melted butter. Bake at 350° for 20 minutes or until slightly browned on top.
Saute sliced onions. Remove from pan and brown the hamburg. Return onions to pan and add bean sprouts and mushroom soup.
Brown ground beef and onion. Drain off pan drippings. Stir in next 6 ingredients. Spoon mixture into a chafing dish; sprinkle with cheese. Serve with tortilla chips. Makes 4 cups.
Grease 13 x 9-inch pan. Layer bread, ham and cheese ending with bread. Mix the remaining ingredients in a bowl. Pour slowly over the bread and ham and cheese. Cover and refrigerate overnight or freeze. Just before baking, pour over 1 cup crushed corn flakes and 1/2 cup melted butter. Bake 45 minutes at 350°. Let stand 10 minutes.
In small bowl, combine corn, cheese, mayonnaise and green onions; mix well. Place wieners in buns; spoon topping over wiener. Wrap each bun in heavy-duty foil. Grill 4 to 6 minutes on medium heat or 10 to 15 minutes until thoroughly heated.
Line your dish with ice cream sandwiches. Spread Cool Whip on that layer. Make another layer of sandwiches and spread more Cool Whip. You can put nuts, cherries, Hershey's sprinkles, etc. on them for decorations. Put in freezer until ready to serve. Cut in squares.
Saute onion and celery in butter in Dutch oven until crisp-tender. Arrange chicken in layer over vegetables; add spaghetti in a layer. Combine soup, broth, lemon juice and pepper. Pour over spaghetti, making certain all of spaghetti is moistened. Sprinkle mushrooms over top. Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender. Garnish with Parmesan cheese and paprika. Makes 4 generous servings. Can be frozen or reheated.
Melt butter or margarine and saute onion. Add brown sugar and mix well. Add ketchup and remaining ingredients. Heat for 10 to 15 minutes (boil and simmer). Pour into crock-pot (or container) with sliced kielbasa. Use own judgement as to how much kielbasa you want in it. Sauce is quite abundant when hot. Serve with party-picks. (Can be made up to two days ahead and kept in airtight container in refrigerator. Reheat when ready to serve.)
Cook broccoli as directed. Saute onion and butter together. Mix all except mushrooms and onions. Simmer until cheese is melted. Add mushrooms and almonds. Serve heated. (Chafing dish item.)
In a medium saucepan cook milk, sugar and vanilla until soft ball stage. Take mixture off heat. Beat in peanut butter with mixer on high speed. Pour in greased cake pan. Let cool, then cut.
Mix first 5 ingredients together. Then mix in rest of ingredients. Put in 2 regular bread pans, greased and floured or 4 small pans. Bake at 325° for 1 hour. For chocolate zucchini bread add 2 squares of melted chocolate and decrease the baking powder to 2 teaspoons.
Mix ingredients together in blender. Serve with your favorite combination of salad ingredients for a green salad. Top with croutons.
On lightly floured surface, roll each biscuit into a 9-inch rope. Pinch ends together to form a circle. Dip biscuit circle into melted butter, then in a mixture of sugar and cinnamon. Twist each biscuit to form a figure 8. Place biscuits on ungreased baking sheet. Sprinkle with nuts. Bake at 425° for 8 to 10 minutes.
Scrub potatoes. Place potatoes and water in covered microwave-safe dish. Cook on full power in the microwave, 8-10 minutes or until fork tender, stirring once. Drain water. Add remaining ingredients, stirring to combine. Microwave for 45 seconds on full power. Place potatoes in serving bowl and pour sauce over them. Yield: 6 servings.
Cream butter and sugar. Add egg and molasses; beat well. Add dry ingredients; mix well. Refrigerate 6 hours or more. Roll on floured surface 1/8-inch thick. Cut in desired shapes. Bake on greased cookie sheet about 9 or 10 minutes in a 350° oven. Remove, cool and decorate.
Mix all ingredients except the last two. Put in a long baking dish. Spread the cheese over the mixture, then add the potato chips. Bake at 350° for 30 to 40 minutes.
Layer chicken in a greased casserole dish. Pour soup over chicken. Add milk. Mix stuffing with butter and chicken broth. Spread over top. Bake at 350° about 20 to 30 minutes.
Drain all fruit thoroughly. Mix all ingredients, sour cream last. You can add more sour cream or a little syrup from fruits if you prefer it a little soupy.
Mix together egg and buttermilk. Add remaining ingredients. Bake at 425°.
Cream butter and sugar together until light and fluffy. Add vanilla and eggs and blend well. Stir soda into buttermilk and add to creamed mixture alternately with flour. Blend well after each addition. Bake in layers at 350° for 25 to 30 minutes. The batter fits into three 9-inch pans or four 8-inch pans. Frost with Mile High cake icing.
Grease pie plate (10 x 1 1/2-inch). Cook meat. Salt and pepper. Spread in pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife comes out clean, approximately 5 to 8 minutes more. Cool 5 minutes. Bake at 400°. Serves 6 to 8.
Heat juice to boiling and mix with Jell-O. Let set up some and mix in remaining ingredients. Pour into mold and refrigerate.
Combine all ingredients except milk in a bowl. Mix well. Add small amounts of milk until the batter is thin enough to be picked up by a spoon without running off. Let batter sit for 15 minutes and stir again. Scoop up a heaping tablespoonful of the batter. Push the batter off spoon with another spoon into hot oil. Let fry until golden brown. (May be cooked along with your fried fish.)
Cook chicken, wine, soy sauce and water in a crock-pot on High for 2 hours. Then add sugar, ginger and garlic. Cook 30 minutes more. Remove chicken from broth. Cook rice in broth. Serve chicken over rice.
Cut dried beef in pieces. Combine all ingredients and form a ball. Refrigerate. Serve with assorted crackers.
Select	flat white onions, one per person. Place each onion on	a square of heavy foil. Cut 2/3 through in an X. Stuff 1 teaspoon butter into the X. Sprinkle generously with lemon pepper. Seal foil and place on the grill. Cook 30 to 45 minutes. Serve hot.
Mix dry ingredients. Add oil and hot water. Stir in eggs, one at a time. Then add extract and poppy seed. Mix well. Grease tube pan, then sprinkle pan with sugar and cinnamon, coating well. Pour in batter. Bake at 350° for 55 minutes.
Preheat oven to 350°. In heavy saucepan, combine water, cornstarch and ReaLime; mix well. In small bowl, beat egg yolks; add to ReaLime mixture. Add the cream of coconut; mix well. Over medium heat cook and stir until mixture boils and thickens, about 12 to 15 minutes. Pour into prepared pastry shell. In small mixer bowl, beat egg whites with cream of tartar until soft peak forms; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Top with coconut. Bake 12 to 15 minutes, or until golden brown. Cool. Chill before serving. Refrigerate leftovers.
Cook everything except oatmeal. Once it comes to a boil, cook for 3 minutes. Take off heat and stir in oatmeal. Drop quickly by teaspoons onto wax paper.
Preheat oven to 400°. Lightly spray bottoms of muffin tin cups with Pam spray or line with baking cups. Sift together dry ingredients and stir in cereal. Combine bananas, milk, oil and egg. Add to dry ingredients, mixing just until moistened. Fill muffin cups 3/4 full and bake for 15 to 20 minutes or until brown.
Boil water, salt and grits until stiff. Add butter and garlic cheese roll to cooked grits. Break eggs in measuring cup and fill with milk. Mix thoroughly and pour into casserole. Top generously with crushed corn flakes. Bake at 350° for 30 minutes. Serves 6.
Drain tuna. Combine celery, pickle, diced eggs and dash of pepper to tuna. Mix salad dressing more, if needed, to tuna mixture. Serve on lettuce leaf or crackers or make sandwich.
Combine crumbs, sugar and margarine; press onto bottom and sides of 9-inch spring-form pan. Combine sugar and cocoa, mixing well. Set aside. Whip softened cream cheeses, sugar, cocoa-sugar mixture and vanilla, mixing on medium with electric mixer until well blended. Blend in egg substitute; pour into crust. Bake at 375° for 30 minutes. Combine sour cream, sugar and vanilla; carefully spread over cheesecake. Bake at 425° for 10 minutes. Loosen cake from rim of pan. Cool; remove rim. Chill. Calories 291, fat 11 g and sodium 386 mg.
Mix Miracle Whip and sour cream. Combine remaining ingredients and toss with Miracle Whip mixture.
Mix melted butter, dill weed and other spices; toss with other ingredients. Spread popcorn mixture on jelly roll pan. Bake at 350° for 10 minutes.
Combine rice and chicken broth in a medium saucepan. Bring to a boil. Lower heat, cover and cook 20 minutes. Add peas (defrost, if frozen) and cook until peas are tender, about 2 minutes. Season with salt, pepper and Parmesan cheese. Makes 4 to 6 servings.
Mix in a 9 x 13 x 2-inch baking dish. Bake at 350° for 30 to 35 minutes.
Place first five ingredients in a saucepan. Bring to a boil, stirring until sugar dissolves. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. To serve, fill glasses or pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve. Yields about 15 servings.
Brown ground beef with pepper and onion. Drain. Place meat on bottom of casserole dish. Mix cheese and soup. Spread over meat. Top with Tater Tots. Bake at 350° for 30 to 45 minutes. Be sure Tater Tots are done.
Cream butter, peanut butter, sugar and vanilla. Add eggs and beat until fluffy. Add melted chocolate. Blend well. Sift together flour, soda and salt. Add alternately with water to peanut butter-chocolate mixture. Pour into 3 (8-inch) greased layer pans or a 10-inch greased tube pan. Bake in moderate oven, 350°, until done, about 30 to 35 minutes for layer pans, 55 to 60 minutes for tube pan. Cool and frost with Peanut Butter Frosting.
Mix tea with a small amount of water. Add sugar and juice. Fill with water to make a gallon. Mix well.
Run tines of fork lengthwise down side of unpared cucumber. Thinly slice cucumber and onion. Mix vinegar, water, sugar and salt; pour on cucumber and onion in glass bowl. Cover; refrigerate at least 2 hours. Drain and serve on crisp salad greens. Equal sweetener may be substituted for sugar. Makes 4 to 6 servings.