HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix peaches, sugar and salt. Stir until well blended. Let stand. Put in a large, heavy pan. Boil rapidly, stirring constantly to prevent scorching. As mixture becomes thick, reduce heat to reduce splattering. Add spices and continue to cook until butter is thick to flake off spoon or approximately 30 to 35 minutes.
In saucepan, heat milk just until bubbles form around edge of pan. Remove from heat. Add shortening, honey and salt, stirring until shortening is melting. Let cool to lukewarm. Sprinkle yeast over water in mixing bowl. Stir to dissolve yeast. Stir in milk mixture and eggs. Combine flours, add 2/3 of flour. Mix at low speed. Mix rest of flour by hand. Cover bowl with wax paper and towel. Place in warm draft-free area one hour. Grease bread pans. Knead dough by hand and divide in equal parts, about 4. Place in pans and let stand 40 to 50 minutes. Preheat oven to 350°. Bake 45 to 50 minutes. Let cool.
Preheat oven to 325°. Into a large bowl, sift together flour, baking soda and salt; set aside. Put eggs, butter, lemon extract, sour cream and sugar in blender and mix, or mix by hand. Pour egg mixture into flour mixture, stirring thoroughly. Fold in nuts, bananas and coconut. Pour batter into 2 lightly buttered 9 x 5 x 3-inch loaf pans. Bake for 45 to 50 minutes.
Mix sugar, cream and margarine and cook until mixture forms a soft ball. Add crumbs, coconut and nuts; beat well. Drop on waxed paper.
Mix all ingredients together; make into loaf. Put into shallow pan. Bake at 350° for 1 1/2 hours. During the last 30 minutes, spoon on tangy mustard glaze. Save some for serving the Ham Loaf.
Sprinkle chicken filets with seasoning. Coat with flour. Brown for 5 minutes on each side in butter over medium heat. Reduce heat to low. Add next 4 ingredients. Simmer, covered, for 45 minutes or until chicken is tender. Top each filet with one piece of cheese. Let stand, covered, for 5 minutes or until cheese begins to melt.
Cook ground chuck and onion until tender; drain. Combine the tomato sauce, garlic salt and chili powder in a bowl. Add the egg and 1 cup of the cheese chunks. Combine this with ground chuck and onion. Divide each biscuit into 2 pieces. Place 10 pieces in the bottom of a casserole dish. Spread the ground chuck mixture on top of the biscuits. Place the remaining biscuit pieces on top of the meat mixture. Bake for 25 minutes at 300°. Sprinkle the remaining cheese on top of the browned biscuits and return to the oven long enough to melt the cheese.
Melt bacon drippings and margarine in an iron skillet until hot. Reduce heat slightly and add corn. Stir constantly until done, about 10 to 15 minutes. Salt to taste.
Mix everything together. Shape into patties. Coat with cracker crumbs and fry. Makes about 8 to 10.
Cook beans and drain. Add red onion, sliced in rings. Then put into jar and shake all the ingredients together. Pour over beans. Refrigerate several hours. Serve sprinkled with crumbled bacon. Makes 6 to 8 servings.
Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10-inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush tip edges. Bake at 425° for 25 minutes. Remove from oven. Sprinkle cheeses and ham evenly over bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheeses and ham. Bake, uncovered, at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Frozen hash browns cut the preparation time for this spicy quiche.
Preheat oven to 325°. Spray vegetable coating spray lightly onto a tube pan.
Add onion, olives and peppers to cream cheese. Mix well. Spread over tortillas and roll up (jelly roll style). Wrap in plastic wrap and refrigerate about 4 hours. Slice into 3/4-inch sections (save the ends for yourself as this is all that will be left!). Serve with salsa, if desired. Watch them disappear!
Cook the lasagne and drain. Brown the meat. Mix the Ricotta, parsley, nutmeg, cinnamon and eggs. Alternate in baking dish. Sprinkle some cheese and sauce until dish is filled. Bake at 375° for 30 minutes.
Pour the milk over the salt, molasses and oil. Add water when cool; add yeast and unbleached flour and beat until smooth. Stir in caraway seed. Gradually	add the rye flour and mix to make a medium stiff dough. Dough will be sticky. Turn it out onto a floured board and knead 10 minutes.	Cover, let rise until double, 2 hours. Punch down, let rise again. Shape into 2 long rolls on cookie sheets with cornmeal. Let rise until double. Bake at 375° for 30 to 40 minutes.
Mix as usual when making cookies. Drop by teaspoon on cookie sheet. Bake at 325° to 350°.
In a large saucepan brown bacon and cook onion and celery with garlic and basil until tender. Stir in soups, water, tomatoes, macaroni and salt. Bring to boil; cover. Reduce heat; simmer 15 minutes. Add zucchini, cook 10 minutes more or until done. Makes 8 cups.
Combine apple sauce with dry Jello. Lay 6 graham crackers in bottom of 9x13 dish and cover with jello-applesauce mixture. Repeat crackers and mixture until all 36 graham crackers are used (6 layers). End with applesauce on top and sides.	Use Cool Whip to cover the layers completely. Refrigerate for 24 hours.	Serves 12-15.
Melt butter. Stir in flour and simmer. Briskly stir in warm milk. Blend well. Heat until boiling. Stir in cheese. Blend well.
In a small punch bowl, assemble 10 layers in the following order: thin layer of crumbled cake, all of vanilla pudding, thin layer of Cool Whip, thin layer of cake (crumbled), all cherry pie filling, thin layer of Cool Whip, thin layer of crumbled cake, all crushed pineapple, thin layer of Cool Whip and sliced bananas. Decorate top with Cool Whip, coconut and cherries.
Scrub potatoes thoroughly and prick several times with a fork. Bake at 400° for 1 to 1 1/4 hours or until done. Allow to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving about 1/4-inch thick shells. Cut each shell into 1 inch wide strips and place on ungreased baking sheets. Brush tops of strips with butter; sprinkle with seasoning and cheese. Bake at 400° for 10 to 12 minutes or until crisp. Serve warm with sour cream.
Finely slice bread rolls and soak in milk for 15 minutes. Fry onion and parsley in butter; add to soaked bread. Mix in eggs, flour, salt and nutmeg. Bring water to a boil with salt. Form a test dumpling and cook in slowly simmering water 10 to 15 minutes. If it breaks apart, add bread crumbs to mixture to make it drier. If it is too firm, add a little more milk to mixture. Serve with goulash or roast beef.
Combine all ingredients and bake at 450° for 40 to 50 minutes.
Put all ingredients (except peas) in large casserole dish (2-quarts) or large rectangle cake pan with tight fitting* top. Bake at 250° for 5 hours. When done add frozen peas.
In a large saucepan, combine granulated sugar, corn syrup and salt. Cook and stir until sugar is dissolved. Blend in peanut butter; stir in cereal. Pat evenly into a square pan. In a small saucepan, melt oleo and brown sugar. Remove from heat; add milk and vanilla. Stir in powdered sugar. Beat until smooth. Spread over cereal mixture. Cut into squares and enjoy. Makes 2 dozen.
Mix egg yolks and milk with a whisk. Fluff up good. Mix dry ingredients together, then add to egg mixture. Cook in microwave on Full power for 6 to 8 minutes. Stir at 2 minute intervals until thickened. When finished, add margarine and vanilla. Makes 1 (9-inch) or 2 (8-inch) pies.
Combine sugar, 1/3 cup water and cranberries; let boil for 5 minutes. Take off and let cool. Mix jello and water and let it start to jell a little; add cranberries, pecans, pineapple and celery. Mix and refrigerate.
Cream together the margarine and 1/2 cup brown sugar until light and fluffy. Add 1 cup flour; mix well. In a 9 x 13-inch pan, bake at 375° for 12 minutes. In another bowl, mix together the remaining 1 cup brown sugar and 1/4 cup flour. Blend eggs, vanilla and salt. Fold in pecans and coconut. Spread mixture evenly over baked layer. Bake at 375° for 15 minutes. Cool; cut into bars.
Combine all ingredients and bake in large casserole dish at 350° for 20 to 25 minutes.
For a low-fat, quick, cool summer treat, spread chocolate Cool Whip between 2 chocolate graham crackers.
Cut carrots, julienne style. Cook until tender (about 6 to 8 minutes). Drain carrots, reserving 1/4 cup liquid. Turn carrots into a 1 1/2-quart baking dish. In small bowl, combine onion, horseradish, mayonnaise, reserved liquid from carrots and salt and pepper to taste. Pour over carrots, spreading evenly. Toss bread crumbs with butter; sprinkle over top. Bake 15 minutes at 375°. Makes 6 servings.
Mix pretzels, sugar and butter well. Spread in a 9 x 13-inch pan. Bake at 350° for 5 to 7 minutes. Cool this crust.
Combine corn and eggs, lightly beaten. Add mixture of next 5 ingredients. Stir in milk and melted butter. Pour into greased 3-quart casserole. Bake at 400° for 1 hour, stirring once.
Combine flour, baking powder and salt in medium bowl; set aside. In separate bowl, cream butter and sugar; add vanilla. Add eggs one at a time, beating well after each. Alternately add flour mixture and milk. Line outside of spring-form pan with foil. Grease and flour pan. Pour in batter and bake at 350° for 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan. Makes 8 servings.
Sift flour with baking powder, soda, sugar and salt. Combine buttermilk, melted butter and beaten egg. Add to dry ingredients, stirring only until flour is moistened. Batter will be lumpy and thick. Bake on hot, ungreased griddle. Makes 6 to 8 pancakes.
Beat eggs until lemon color. Add brown sugar, oil, vanilla, flour, salt and soda. Mix well. Add coconut and nuts. Spread in a 9 x 13-inch pan. Cook at 350° for 35 to 40 minutes.
Heat to boiling vinegar, sugar, turmeric, ground mustard, celery seed and salt. Add cucumber mixture; let simmer for 15 to 20 minutes. Put in cans and seal.
Cook macaroni; drain. Mix all ingredients in a casserole dish. Bake at 350° for 30 minutes.
Brown beef in butter. Add soup, vegetables and horseradish. Let simmer until vegetables are soft. Add water for desired thickness. For more servings, add more vegetables, horseradish and another can of soup.
Beat eggs and mix with other ingredients. Pour into lightly greased or buttered 9-inch dish and bake at 350° for 30 minutes.
Mix together. Pat on fresh hams; wrap in brown paper. Tie string around ham to secure paper. Place in a cotton "sack." Hang in a cool dry place for ham to cure.
Sift flour, salt and soda. Set aside. Mix margarine and sugar. Add egg and vanilla. Add flour mixture. Stir in Rice Krispies and butterscotch or chocolate bits. Drop by teaspoon on lightly-greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Add to water all spices, sugar and rind. Bring to a boil. Add the bottle of wine. Simmer for 1/2 hour. Strain before serving.
Prepare broccoli by boiling only 5 minutes, then drain. Combine eggs, mayo, soup and cheese. Stir in broccoli. Cover with crushed crackers. Bake in 350° oven for 30 to 35 minutes.
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of the crumbled cornbread in the bottom of a large serving bowl. Top with half of the beans. In a medium bowl, combine tomatoes, green pepper and onion; layer half of the cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving. Yields 10 to 12 servings.
Mix beef cubes and flour in large ovensafe pot. Do not brown meat. Add other ingredients and stir. Bake covered at 300° for 3 hours or until meat is tender. Makes 12 (1 cup) servings.
Place large skillet on high heat. Add water, beef, potatoes, onion, garlic, salt and pepper. Cook until 1/2 liquid is reduced. Add cabbage and carrots. Cook 35 minutes or until cabbage and carrots are tender. Serves 6.
Combine eggs, vinegar and sugar in top of double boiler. Cook over low heat, beating constantly until smooth and thickened. Remove from heat and add butter. Cool. Fold in fruit, marshmallows and whipped cream. Cover and refrigerate 24 hours. Serves 12 to 14.
Mix all, except blueberries and 2nd cup sugar. Spread over bottom of well buttered pan. Add blueberries and a 2nd cup of sugar. Pour boiling water over blueberries and sugar layer. Dot with extra butter. Bake at 315° for 35 to 45 minutes.
Melt butter in casserole. Cut up and blend all ingredients. Bake for 1 hour at 250°. Stir after 30 minutes. This makes a big casserole.
Fry hamburger until brown. Drain. Add onion to meat. Spread beans in a 8 x 11-inch pan. Crumble chips and spread on beans. Add hamburger with onions to chips and beans. Pour diluted sauce on top of meat. Top with grated cheese and olives. Bake at 350° until bubbly and heated, about 20 minutes.
Place chicken in casserole dish. Mix sour cream and soup. Pour over chicken. Pour melted butter over crackers. Add poppy seed (optional) and mix well. Put cracker mix on top of chicken. Bake until bubbly, about 30 minutes at 350°. Serve over rice or alone as a casserole.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine. Pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients in order listed and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill, if desired. Cut into squares.
In a large mixing bowl, combine 1 egg, onion and Parmesan cheese. Stir in potatoes. Put potato mixture in a 9-inch pie pan or 10-inch quiche dish. Pat the mixture over the bottom and up the sides of the pan. Bake, uncovered, in a 400° oven for 35 to 40 minutes or until golden brown. Cool slightly on a wire rack. Reduce oven temperature to 350°.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour. Can top with crushed cornflakes combined with melted margarine before baking.
Brown cube steaks. Place in casserole dish. Can add a little dry onion soup mix. Add the cream of chicken soup and a little water. Bake at 325° to 350° for 2 hours or until tender. Gravy can be used to put over potatoes. Can also cook on top of stove. Simmer for 1/2 to 1 hour or until tender.
Drain potatoes. Mash up. Add butter, brown sugar, nuts and coconut. Mix well. Form into balls around large marshmallows, then roll in crushed corn flakes. Place on greased cookie sheet. Warm for about 10 minutes in 350° oven.
Melt first two ingredients in top of double boiler. Add 3 cups chopped or broken pecans. Spoon out on greased cookie sheet. Put in freezer until hard or overnight. Melt chocolate and wax in double boiler. Dip candy in mixture using tongs. Place on wax paper to set up. Do not use foil because the candy will stick to it. When taking from freezer to dip in chocolate, wait only until you can stick a toothpick in it and then dip in chocolate.
Boil potatoes	and onion in small amount of water and cook until soft. Add milk, salt and pepper, then reheat. Brown flour in butter and blend it slowly into the potato mixture. Add a little water to the beaten egg and stir into the soup. Let cook for a few minutes, very slowly, and serve hot with a little chopped parsley, sprinkled on top. Yummy on a cold winter night.
Drop by teaspoon on greased cookie sheet. Bake 15 to 18 minutes at 350° or until light brown. Makes 3 or 4 dozen.
Combine cereal, paprika, salt and pepper. Brush chicken breasts with mayo. Place crumb mixture in plastic bag and add chicken. Shake to coat well. Place chicken in a greased baking dish and bake at 425° for 40 to 50 minutes or until chicken is tender.
In a saucepan, combine milk, sugar, shortening and peanut butter. Bring to a boil; let boil for 1 minute. Remove from heat. Add cocoa, vanilla and oats. Mix well. Drop by teaspoon onto wax paper. Let cool completely until firm.
Melt butter and add onion. Cook and stir until onion is light yellow. Add chicken, potatoes, celery and chicken stock; simmer until vegetables are tender. Add corn, milk and seasonings; heat thoroughly. Add more salt and pepper, if desired.
Combine cheese food, softened cream cheese and 2 tablespoons margarine; mix until well blended. Add remaining ingredients; mix well. Mold into ball. Roll in chopped pecans. Refrigerate. Makes 1 ball.
Melt margarine in bottom of a large pan. Mix first 4 ingredients well. Pour batter in pan on melted margarine. Pour peaches (2 cups) over batter. Do not stir. Bake at 350° until bubbly and brown.
Cut orange in half. Slice one half. With a vegetable peeler, cut off the thin outer peel of the other half of the orange. In a bowl, using a wooden spoon, mash peel into the sugar so sugar absorbs the oils; then add remaining ingredients. Cover and chill. Remove peels after 15 minutes. Serve over ice. Makes 1 1/2 quarts.
Boil all meat together in enough water to cover meats. Cook until tender. Remove bones and grind meat. Cook potatoes, tomatoes and onions in meat broth until potatoes crumble to touch. Stir well while cooking. When vegetables are done, add ground meat and stir well over low heat. Add all remaining ingredients, except corn and butter. Mix well and season to taste. Let simmer for about 1 hour, stirring frequently. Add corn and simmer, stirring constantly, for about 15 minutes. Serve with crackers.
Put corn, eggs, flour, salt and sugar in blender; turn on and off twice at low speed. Add milk and stir until blended. Grease baking dish and cut up rest of margarine in dish. Pour mixture in center. Stir twice during first 15 minutes of baking to distribute the margarine. Continue baking at 325° for 30 minutes. Serves 6 to 8.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip cream cheese until soft and beat in sugar and peanut butter. Slowly add gelatin mix, blending thoroughly. Fold in whipped topping. Pour in graham cracker crust. Chill 1 to 2 hours.
Grind chipped ham and american cheese together in food processor. Cook sauce. Cook ground beef, salt, oregano and parsley. Place sauce and beef mixture in a crockpot. Then add ham and cheese mixture. Warm on low.
Mix juices and water. Add sherbet and ice cream. Makes 7 1/4 quarts. Serves 60 or more punch cups.
Mix first 3 ingredients with a pastry blender until it reaches consistency of coarse corn meal. Blend remaining ingredients into flour mixture.
Put potatoes into well buttered baking dish, alternating layers with white sauce made from other ingredients. Cover top with bread crumbs and chopped onions.
Cook beans until done. Drain. Add tomato juice and tomatoes. Cook ground beef, onion and pepper until done. Drain. Add to the bean mixture. Add chili hot beans and chili powder, salt and pepper to taste. Add cooked macaroni (optional).
Cream together the sugar and butter. Add shortening. Add eggs, one at a time. Sift the dry ingredients and add alternately with milk. Mix in vanilla. Bake in greased tube pan for 1 1/2 hours at 325°.
Drain Veg-All and water chestnuts. Mix ingredients together and bake at 350° for 30 to 40 minutes. Cover while baking.
Combine salad dressing, cucumber and milk. Mix well. Combine tuna, bread crumbs, 1 cup salad dressing, eggs and onions. Mix lightly. Shape into 6 patties. Brown on both sides in margarine. Cover each bread slice with lettuce, tomato and patty. Top with cucumber mixture.
Cook the first 4 ingredients together on warm overnight. Remove chicken bones and skin. Cut up and add the other ingredients. Cook until corn is tender. Thicken with mashed potatoes.
Melt cheese and margarine in double boiler. (I prefer crock-pot.) Add other ingredients and let simmer. (Seafood flavor increases as it simmers.) Add olives at serving time. Serve in patty shells, over toast points, rice or noodles. Serves 12.
Fry chicken breasts in oil until brown. Season well with salt and pepper to taste. Remove from pan. To oil, add ham, onion, celery, and basil, simmer for 5 minutes, stirring. Add paste to broth. Return chicken back to skillet and simmer 1 hour or until done. Turn chicken breasts occasionally. Cook spaghetti in boiling water, drain well. Sprinkle chicken with parsley and serve over spaghetti. Makes 6 servings.
Mix jello and boiling water and let cool. Add remaining ingredients. Mix. Pour into jello mold sprayed with Pam. Congeal several hours. Serves 6 to 8.
Slice potatoes thin and put in bottom of casserole dish. Add sliced onions, pork chops and mushroom soup. Cover and cook at 325° for 45 minutes to 1 hour.
Combine drained vegetables, onion, cheese, mayonnaise and soup; mix well. Pour mixture into a lightly greased 9 x 13-inch casserole dish. Bake at 350° for 1 hour. Sprinkle crushed crackers over top of casserole. Return to oven and bake until crumbs are lightly browned. Makes 6 to 8 servings.
Mix sour cream, cream cheese and onion; let stand several hours. Brown beef, salt and sugar together. Add garlic and tomato
Wash lettuce; dry thoroughly with paper towel. Toss with salad oil until well covered. Arrange on 4 salad plates. Put diced meat and celery into bowl. Moisten with a little salad oil and add mayonnaise, salt and pepper. Toss until well mixed. Spoon onto salad plates. Garnish with hard-cooked eggs and tomato slices. Makes 4 servings.
Fry sausage; drain and let it get cold. Mix all ingredients together in a 9 x 13-inch pan. Stir well. Cover and refrigerate overnight. Preheat oven to 350° and set casserole out on counter for about 30 minutes. Bake at 350° for about 1 hour. This is great for company!
Brown ground beef. Drain. Set aside. Simmer mild enchilada sauce with 1 can mashed, stewed tomatoes and chili powder. Simmer 10 minutes.
Combine cream cheese and salad dressing. Stir in remaining ingredients. Spread mixture into 9-inch pie plate. Bake at 350° for 15 minutes, stirring after 8 minutes. Serve with crackers. Makes 2 1/3 cups.
Bring water, sugar and cream of tartar to a boil. Drop in your crackers but	do not stir.	Pour into unbaked pie shell. Sprinkle with cinnamon. Dot with butter. Bake until shell is browned.
Pour melted butter onto the bottom of a 13 x 9-inch pan. Sprinkle crumbs evenly over butter. Sprinkle nuts over crumbs, then sprinkle chocolate or butterscotch, then sprinkle coconut, then over all, pour the milk. Bake at 350° for 25 minutes. Cool in pan and cut into bars.
Combine sugar, salt, eggs and spices. Blend in cream and vinegar; add raisins. Mix well. Place in pie pan and bake 1 hour or until set in 350° oven.
Cream butter and sugar. Add eggs, then add flour, 7-Up and lemon extract. Bake in a 350° oven for 50 minutes.
Peel and grate potatoes in large pot. Dice onion and green pepper. Add water (enough to cover potatoes). Bring to a boil; reduce to simmer and cover for 20 to 30 minutes or until potatoes are tender. Add cheese and milk; cook 10 minutes longer to melt cheese. Add salt and pepper to taste.
Mix together thoroughly the first 3 ingredients. Sift in the flour; mix thoroughly with hands. Roll out to 1/3 to 1/2-inch thick. Chill; cut into finger size pieces. Place on ungreased cookie sheet. Prick with a fork; press edges with fork. Bake at 350° for 20 minutes. Watch closely, as they brown quickly.
Cook rice per directions on box. After rice is cooked, combine all ingredients, except margarine, in 2-quart casserole. Melt margarine and mix in. Bake at 350° for 40 minutes.
Sprinkle chicken lightly with salt, pepper and paprika. Place in crock-pot. Mix wine, soup and sour cream. Pour over chicken and sprinkle with more paprika. Cover and cook on low for 6 to 8 hours.
Dissolve sugar and instant coffee in hot water. Add alcohol and vanilla; stir. Store for 30 days (or 30 minutes), depending on urgency. Everclear is available at drug or liquor stores.
Combine cheese and bacon; mix well. In 2 1/2-quart bowl, layer spinach, cheese mixture, mushrooms, onions and peas. Combine mayonnaise, sour cream and sugar; mix well. Spread over salad to seal. Sprinkle 2 tablespoons cheese over top; cover. Refrigerate overnight. Makes 8 servings.
Combine first four ingredients in bowl, mixing well. Pour into greased and floured 9 x 13-inch baking pan. Mix brown sugar and cinnamon in bowl. Sprinkle over batter. Swirl batter with knife. Bake, using cake mix directions. Combine remaining ingredients in small bowl. Drizzle over warm cake.