HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cornstarch, nutmeg and water in a heavy saucepan; stir well. Peel and slice peaches; add to sugar mixture. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Cool; stir in almond extract. Pour in baked pastry shell. Chill and serve.
Mix all ingredients; pour into 13 x 9 cake pan. Bake at 325° for 30 minutes.
Combine first 4 ingredients in saucepan and bring to boil. Add cornstarch and stir constantly until thickened. Add green pepper and pineapple; stir several times. Use as a dip. Can be refrigerated or frozen.
Combine rhubarb and sugar in glass bowl or crock and let stand overnight. Next day slow boil mixture for 3 full minutes, stirring often. Add gelatin. Bring to boil again. Pour into hot sterile jars. Seal. Let cool. Freeze.
Cream softened cheese and peanut butter. Add sugar and blend well. Fold in Cool Whip. Fit into pie shell and chill.
Over medium heat, brown ground lamb in a heavy skillet, breaking into small pieces. Salt to taste and drain off all fat. Put well drained browned meat into a 4-quart kettle or pot. Add 2 quarts of water and bring to a boil over medium heat.
In a 1-quart square casserole dish, sprinkle gelatin over juice. Let stand 3 minutes. Microwave on High for 1 minute; stir. Microwave on High for 2 minutes. Remove; stir until completely dissolved. Chill until firm (approximately 3 hours). Cut into blocks.
Mix cream cheese and powdered sugar together (beat well). Add Cool Whip; pour in pie shell and top with 1 can of cherry pie filling.
Fry onions and oil until brown. Add paprika and pepper. Place chicken on onion mixture. Add salt and small glass of water. Cover and cook approximately 1 1/2 hours. When completely cooked, add sour cream. Serve with dumplings.
Cream together oleo and sugar. Add all remaining ingredients and chill 1 hour. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 minutes.
Cook squash with onion in salted water until tender. Drain. Soak bread pieces in milk; add beaten egg, cheese, salt and pepper, then mix with squash. Pour all into a greased 1-quart casserole. Top with Ritz cracker crumbs and bake at 350° for 30 minutes or until set.
Mix ingredients; put in oven or microwave and cook about 20 minutes. Sometimes water is needed.
Combine all ingredients, adding more mayonnaise if desired. Add fresh lemon juice to enhance flavor. Makes 10 sandwiches.
Cream together sugar and butter. Add eggs, vanilla, and melted chocolate. Blend thoroughly. Sift together flour, soda, and salt. Add dry ingredients and buttermilk. Bake in greased tube pan at 300° for 1 1/2 hours. Let stand 10 minutes before removing from pan.
Heat Velveeta cheese in the microwave until melted. Add cooked and drained meats. Stir well. Serve on cocktail size rye bread.
Put water in a pan. One cup. Buy carrots, tomatoes, onions, celery, corn, peas and chicken. Put in water pot. Add 2 cups water. Put on stove and turn on oven. Cook for 2 minutes. Stir soup. Add salt and pepper, about 6 ounces. Check to see if soup is warm. If not warm, cook for 1 more hour. Take off stove. Turn off stove. Then eat it with grilled cheese sandwich for lunch.
Preheat oven at warm (150° to 225°). Put wax paper on a cookie sheet. Arrange pretzels so they do not overlap. Unwrap Hugs and place in the center of the pretzel. Put in oven 2 to 5 minutes or until soft. Be very careful, the Hugs will burn. Take out and carefully push 1 M&M in the middle; the Hugs will cover the pretzel. Let cool for 20 minutes.
In large bowl, blend cheese, soup and milk. Cook onion in butter until tender. Add onion, broccoli (cooked), ham and uncooked rice and Worcestershire sauce to soup mixture. Turn into 3-quart casserole. Cover tightly. Bake at 400° (covered) until bubbly.
On bottom of greased 9 x 12-inch pan place 1 cup uncooked rice. Shake onion soup package and pour 1/2 over rice. Lay chicken over rice. Sprinkle other 1/2 of onion soup mix over chicken. Mix mushroom soup with water and soy sauce and pour over chicken. Bake at 320° for 1 1/2 hours.
Pack beans, lengthwise, into hot jars, leaving 1/4-inch headspace. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients and bring to boil. Pour boiling hot ingredients over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yields about 4 pints.
Cook noodles until tender. Put in 2-quart casserole with chicken, celery, green pepper and almonds. Heat soup, milk and salt, stirring constantly. Add cheese and stir until melted. Pour cheese sauce over noodle mixture; mix thoroughly. Top with buttered bread crumbs (1/3 stick butter and 1/2 cup crumbs). Bake uncovered at 350° for 1/2 hour if baked immediately. If kept in refrigerator for a time, bake 1 hour.
Set ice cream out to soften. Mix jello with 1 cup hot water and set in refrigerator until it starts to congeal. Break angel food cake into 2 inch chunks. Pour partly congealed jello over cake. Add strawberries. Fold in softened ice cream. Pour into large pan (13 x 9 x 2-inch). Freeze and serve.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, baking soda and salt; stir into other mixture. Form dough into balls about the size of walnuts. Roll in mixture of sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes at 400°. Makes 5 dozen.
Mix together graham cracker crumbs, butter, sugar, coconut, pecans and peanut butter in large mixing bowl. Roll into 1-inch balls.
Blend sugar, eggs and salt well. Beat in whipping cream and milk. Beat well. Pour into cold freezer. Fill freezer to 1 inch from top. Add additional milk if needed. Pack salt and ice around.
Heat oil and brown onions. Stir in ground beef and brown. Add kidney beans, tomatoes and spices. Cover and simmer over low heat about 1 hour. Stir occasionally.
Beat eggs until thick. Add sugar, water and vanilla. Add flour mixture and pour on greased and floured cookie sheet. Bake 12 or 15 minutes at 375°. Turn out on dish towel. Spread with jelly, then roll and wrap in dish towel. Sprinkle with powdered sugar.
Mix strawberry jello according to package directions. Add frozen berries and let set until they thaw in jello; add chopped pecans and chopped bananas. Divide mixture in half. Place first half in refrigerator and let congeal. Cover first layer with sour cream. Slowly pour remaining mixture on sour cream. Congeal. Top with Cool Whip and garnish with fresh strawberries and pecans.
Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottoms and sides of 13 x 9 x 2-inch pan, lightly greased, overlapping as necessary. Top with half the meat mixture. Arrange the remaining tortillas on top. Spread sour cream evenly on top and top with remaining meat mixture. Bake for about 30 minutes or until hot and bubbly at 350°. Remove from oven. Sprinkle with cheeses. Let stand for 10 minutes. Cut into squares. Yield: 8 servings. Garnish with lettuce if desired and olives. Serve with additional picante sauce.
Cook broccoli. Put on bottom of a greased 9 x 13-inch pan. Cover broccoli with 8 slices of cheese, then put the crushed crackers on top of cheese. Pour the melted oleo over the crackers. Cover and bake at 350° for 25 minutes.
Cream together sugars, oil, vanilla and eggs. Add flour, salt and baking soda. Mix in the rest of ingredients. Drop on ungreased cookie sheet. Bake at 350° for 7 to 9 minutes. Makes large amount.
Mix shortening, egg, sugar and molasses until light. Add rest of ingredients. Roll in balls, dip in sugar and sprinkle with a little water. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Melt margarine in large iron skillet at 400°. Mix all other ingredients in bowl. Add melted margarine, leaving 2 tablespoons in pan. Stir all together and pour into pan. Bake approximately 40 minutes.
Combine gelatin and water. Let stand for 5 minutes. Beat egg yolks slightly in top of double boiler. Stir in lemon peel and juice. Add sugar and salt. Cook over boiling water, stirring until the mixture is thickened. Remove from heat and add gelatin, stirring until dissolved. Add pineapple and apricots. Set aside to cool until slightly thick (about 30 minutes). Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cooled fruit mixture. Pour into lightly oiled ring mold. Chill overnight. Unmold on serving plate and fill center with pineapple chunks and apricot halves. Serves 8 to 10.
Spray a casserole dish with Pam. Spoon in and spread around the cherry pie filling. Use 1 or 2 cans, depending on the size of the dish. Sprinkle the dry cake mix on top of the fruit, spreading evenly. Drizzle the melted margarine over the cake mix. Bake at 350° for 45 minutes or longer, if necessary. Serve with ice cream or Cool Whip.
Preheat oven to 400°. Lightly grease a 10-inch pie pan. Sprinkle bacon, cheese and onion in pie pan. Beat biscuit mix, milk, eggs, salt and pepper in blender for 1 minute. Pour into pie pan. Bake at 400° until top is brown (about 35 minutes). Let stand 5 minutes before serving.
Combine the flour, sugar, soda, salt, baking powder, cloves, cinnamon and nutmeg. Beat in the eggs, oil and pumpkin. Fold in the dates. Bake in loaf pan for 1 to 1 1/4 hours at 350°.
Line 6 to 8-quart baking dish with pastry. Season hens with salt and pepper. Put 1 tablespoon butter in each cavity and fit into dish. Surround with pieces of steak and a combination of two of the artichokes, bamboo shoots, mushrooms or chestnut pieces. Sprinkle with egg yolks. Add water or broth. Seal top with pastry. Cut slits in pastry. Bake at 350° for 1 1/2 hours.
Pare carrots; slice paper-thin, horizontally. Place in medium saucepan with 1/4 cup water, butter and salt. Cook over low heat, tightly covered, 20 minutes or until carrots are tender and all liquid evaporated. Serves 3.
With ingredients at room temperature, mix until fluffy. Put in deep round bowl. Chill in freezer 3 hours. Set bowl in hot water and invert on dish. Put pecans on top if desired. Keep refrigerated.
In a double boiler stir over boiling water, butter, brown sugar, vanilla, eggs and salt to keep eggs from cooking in lumps. As soon as butter melts, remove from hot water. Stir in flour, baking soda, 1 cup of mixed bits and nuts. Pour into greased 8 x 13 x 2-inch pan and bake at 325° for 40 minutes. When cool cut in bars. Serves 12. Keep chilled.
Cream butter and sugar for approximately 2 minutes. Add the eggs, one at a time. Add the lemon extract and flour, mixing well. Gently fold in the 7-Up soda. Pour into a cake pan. Cook at 325° for 1 to 1 1/2 hours.
Heat the milk and shortening together. Mix the sugar and yeast cakes together until liquid. Add salt and egg. Add lukewarm milk mixture. Add flour until right consistency. Let raise 15 to 30 minutes on a warm place, until double in bulk. (Grandma used to put it on the radiator.) Roll out about one inch thick. Cover with melted butter; cut with a glass. Fold cut roll. Place in pan side by side. Let raise in warm place again for 1/2 hour. Bake in hot oven about 20 minutes or until well done.
Bake white cake mix as directed in larger than a 9 x 13-inch pan. Let cool. Mix 1 large and 1 small instant vanilla pudding. Beat in the cream cheese. Spread over cooled cake. Drain pineapple and spread over pudding. Top with Cool Whip and sprinkle with chopped nuts.
Stir-fry in 2 tablespoons of oil. Toss in wok while cooking. Can keep warm in low oven. Good served with chicken, pork or fish.
Cook carrots in boiling water, enough to cover, for 5 minutes. Drain and set aside. Combine butter, sugar and mint sauce in medium saucepan. Cook over low heat, stirring constantly, 1 minute or until sugar dissolves. Gently stir in carrots and peas. Cook over low heat. Cook, uncovered, for 6 minutes or until carrots are crisp-tender, stirring occasionally. Spoon into a serving bowl. Sprinkle with parsley, if desired. Yields approximately 6 servings.
Cream together the cheese and jello powder. Chill for 1 hour. Mold mixture into strawberry shapes with your hands, roll in sugar sprinkles. Use frosting to make leaf shapes at the appropriate end of the strawberry. Keep refrigerated until use.
Break 1 whole egg into mixing bowl. Separate 2 eggs; put whites aside for meringue. Beat whole egg and yolks with sugar until light, then add flour. Mix until smooth. Add milk and vanilla. Pour into unbaked pie shell. Bake at 375° until custard is set. Spread with meringue and continue baking until meringue is brown.
For each drink, put in a wine glass, 3 ounces cranberry juice and 1/2 ounce Cointreau or Triple sec or Grand Marnier. Add a few ice cubes and fill glass with champagne.
Boil potatoes with jackets. Peel and slice. Cook soup, milk, pimentos and Cheese Whiz until cheese melts. Put half the potatoes into a greased casserole. Salt and pepper them. Cover with half the cheese sauce. Put remainder of potato slices on top of the sauce. Salt and pepper and cover with remainder of cheese sauce. Cook at 350° for 25 minutes with casserole lid on and 20 minutes without lid. Serves 6 to 8.
Heat 2 tablespoons butter; add onion and brown. Set aside. In 6 tablespoons butter, lightly brown bread crumbs; set aside. Mix tomatoes, salt, pepper, sugar and basil.
Rinse beans and drain (do kidney beans separately and drain). Mix and add onion, celery and green pepper. Heat vinegar and sugar until sugar is dissolved. Cool. Add oil, salt and pepper. Mix thoroughly. Pour over bean mixture. Mix gently. Store in refrigerator at least overnight before serving.
Mix flour, nuts and melted margarine in pan. Press to bottom of pan and bake at 350° for 15 minutes. Cool. Beat cream cheese, confectioners sugar and 4 ounces Cool Whip. Spread on cooled crust. Beat pudding and milk. Spread on top of cream cheese layer. Beat remaining Cool Whip and spread on pudding. Sprinkle with nuts. Refrigerate.
Put 1/4 cup butter and brown sugar in a shallow baking dish in oven to melt butter. Add apples, nuts and raisins. Cream remaining 1/4 cup butter with white sugar. Add eggs and blend well. Add dry ingredients alternately with milk to creamed mixture. Pour over apples and bake at 400° for 30 minutes. Turn out so apples are on top.
Boil fryer until tender with butter, salt and pepper. Make stiff dough of water and flour. Knead until ready to roll. Roll thin. Flour and let stand for 10 minutes. Then roll again. With chicken at full boil, drop dumplings in and push down with a fork. Do not stir. Boil 5 minutes. Cut off heat and let stand until ready to serve.
Cook sausage over medium heat until done, stirring to crumble well. Drain on paper towels; set aside. Spread each slice of bread with butter; cut into cubes. Place bread cubes in 13 x 9 x 2-inch pan. Sprinkle with the sausage and top with the cheese. Combine remaining ingredients; beat well and pour over mixture in pan. Chill at least 8 hours. Remove from refrigerator and bake at 350° for 40 to 50 minutes. Yields 6 servings.
Place chicken in a Dutch oven. Add water, celery and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken from broth and cool. Discard celery. Bone chicken and cut meat into bite-size pieces. Set aside meat and 3/4 cup broth. Bring remaining broth to a boil.
Arrange crescent rolls on a 12 inch pizza pan forming a ring with pointed ends facing the outer edge of pan with wide ends overlapping. Combine remaining ingredients, spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Move the rolls in a bit from the edge of the pan so filling does not cook over edge of pan. Bake 375° for 20 to 25 minutes.
Heat margarine in saucepan; add onion, green pepper and rice. Cook and stir over high heat until lightly browned. Cover and simmer for 30 minutes. Add 1/2 pound ground beef if desired. Serves 4 to 6.
Line a 9 x 9-inch or 8 3/4-inch baking pan with foil, extending foil over the edges of the pan; butter foil.
Boil sugar, water, syrup and salt together until it spins a heavy thread or forms a soft ball when dropped in cold water. Beat egg whites stiff and pour syrup over whites. Beat until cooled. Add 2 tablespoons xxxx sugar.
Spoon half of the rice in a buttered, shallow 2-quart baking dish. Melt the butter in a large skillet with onion, mushrooms, lemon juice and seasonings. Cook over medium heat until onion is soft. Remove from heat; stir in sour cream. Spread mixture over rice. Cover with spinach. Top with remaining rice. Sprinkle with cheese. Dust with paprika. Bake at 350° for 30 to 35 minutes or until heated. Makes 6 servings.
Heat oven to 250°. Beat egg whites in medium size bowl until frothy. Add salt and cream of tartar. Beat until soft peaks form. Continue beating, gradually adding granulated sugar until meringue is stiff and glossy. Butter and flour baking sheet. Spoon meringue into pastry bag fitted with large star tip. Pipe out stars 1-inch apart onto prepared baking sheet. Sprinkle with decorating sugar. Bake in 250° oven for 50 to 60 minutes or until firm but not browned. Transfer to wire rack to cool.
Prepare and bake cake according to package directions. Cool. Beat cream cheese and milk and add pudding. You may slice the cake in half, making two layers. Spread pudding mixture on bottom layer, then lay some of the pineapple slices on top. Add the top layer and frost with the rest of the mixture. Place remaining pineapple slices on top, sprinkle with coconut and put a cherry in the center of each pineapple slice.
Remove stems from mushrooms after washing. Chop stems and onion and put into glass bowl. Microwave on High 2 minutes. Mix in cream cheese. Freeze bacon night before so you can cut strips into small pieces. Cook on stove until 3/4 done. Crumble into first mixture. Add bread crumbs. Stuff caps and put into glass pie plate. Cover with Saran Wrap. Microwave 2 minutes; turn and microwave 2 minutes. Careful, steam is hot. Yum yum.
Saute onion. Beginning with cheese, alternate layers of cheese and ham in pie shell. Beat the 2 eggs with the sour cream; add onion and pour over pie. Bake for 30 minutes at 425°. Cool in oven 15 minutes before cutting.
Cut top from pumpkin and clean out. Brown beef and onion. Add green pepper and garlic. Cook 1 minute longer. Add remaining ingredients. Spoon into pumpkin. Bake at 350° for 2 to 2 1/2 hours. Do not parboil pumpkin or brush outside with oil. Cook with top off.
Combine the flour, baking powder and salt. Set aside. Over hot water (not boiling), melt 1 cup morsels. Stir until smooth. In bowl, beat butter and sugar until smooth. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining mint morsels. Bake at 350° after shaping dough into 1 inch balls and rolling in powdered sugar. Bake on ungreased sheet for 10 to 12 minutes.
Saute onion and butter. Add the broccoli, rice, soup, sour cream, salt and pepper. Bake in a greased casserole dish at 350° for 30 minutes.
Spread peanut butter on one cracker. Cover with another cracker. Melt chocolate in double boiler. Allow to get very thin. Using tongs, place crackers into chocolate. Cover both top and bottom; roll to cover sides. Place on cookie sheet covered with wax paper. Continue until all chocolate is used. Place tray in freezer for 15 minutes to set. Store in cool place.
Mix Bisquick, milk and shredded cheese until a soft dough forms. Drop 10 to 12 biscuit dough onto ungreased cookie sheet. Bake for 8 to 10 minutes at 450° until golden brown. Mix melted butter and garlic powder and brush over biscuits when taken out of oven.
Sift together sugar, flour and salt; set aside. Bring to a boil margarine, water and cocoa. Add to dry ingredients; mix well. Mix together 2 eggs, vanilla, buttermilk, vinegar and soda. Add to other ingredients. Mix well. Bake at 400° for 20 minutes.
Mix all ingredients together. Let set in refrigerator 24 hours before serving. The longer the better.
Mix soup, undrained mushrooms and seasonings. Add shrimp and refrigerate. To serve, heat in top of double boiler until piping hot. Add nuts.
In an 8 x 8 x 2-inch cake pan, sift together flour, sugar and cocoa. Make 3 holes. In one hole, put soda and salt. In second hole, put vanilla and vinegar. In third hole, put oil. Pour water over all and mix well. Bake at 350° for 35 minutes. Frost with desired frosting.
Line bottom of 13 x 9-inch dish with chicken. Slice eggs over chicken and add peas and carrots. Mix soup with broth and bring to a boil. Pour over chicken mixture. Add onion if desired. Mix flour, oleo and buttermilk. Pour over chicken mixture. Bake at 350° for 30 minutes and then bake at 450° for 20 minutes. (Suitable for freezing.)
In a large mixing bowl, combine oil and sugar. Beat. Stir in hot applesauce.	Add sifted dry ingredients. Stir in raisins and nuts.	Use 2	well-greased 9 x 9 x 2-inch pans. Bake	in a 400° oven for 15 minutes, then reduce heat to 375° for 15 minutes. If using a tube pan, bake at 350° for 1 hour.
In a large kettle, brown sausage, ground beef and onions. Drain off all the fat. Add remaining ingredients, except cabbage; mix well. Stir in cabbage; simmer for 30 minutes, or until cabbage is tender. Yields 10 to 12 servings.
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt; mix well with a wire whisk and set aside. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter; mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla; mix at medium speed until light and fluffy. Add the flour mixture; mix at low speed until just mixed. Do not overmix. Drop by rounded tablespoonfuls onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of cookies. Bake for 18 to 22 minutes, until cookies are slightly browned along edges. Transfer cookies immediately to cool surface with a spatula. Yields 3 1/2 dozen.
Combine jello and boiling water; stir until dissolved. Cool. Add bananas, pecans, strawberries and pineapple to jello and stir to combine. Divide in half. Pour 1/2 mixture into a 12 x 8-inch pan. Refrigerate until solid, about 1 hour. Keep remaining jello at room temperature. Spread sour cream evenly over partially set jello in pan. Pour on remaining gelatin. Cover and refrigerate until set, about 1 1/2 hours.
Place rice in 4-quart casserole dish. Cover with sliced ham, then layer on the sliced chicken. Mix together soup and sour cream. Season with salt and pepper to taste. Pour over casserole. Then cover with Swiss cheese slices. Bake at 350° for 45 minutes.
Melt butter, sugar, syrup and salt. Bring to a boil for 5 minutes. Add baking soda and vanilla. Pour over popcorn and divide into two baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Add nuts (Macadamia nuts, almond slivers, etc.). Enjoy!
Saute onion, green pepper and pimentos. Add mushroom soup. Add cheese. Cook until cheese is melted. Add mayonnaise. Pour over cooked macaroni and bake at 350° for 20 minutes. Top with more cheese, if desired.
Sprinkle over top. Bake 30 to 35 minutes at 350°. Serve slightly warm. May reheat.
Sift flour, baking soda, salt together in small bowl, set aside. Using electric mixer on medium speed, cream butter, peanut butter, both sugars, and vanilla until light and fluffy. (about 1 1\2 min.) Stop mixer twice to scrap bowl with rubber spatula. Add egg and beat on medium speed until well blended, (about 1 min.) Scrape the bowl. Add dry ingredients to peanut butter mixture on low speed until well blended, (about 15 sec.) Scrape bowl and mix several seconds more. Place dough in a small covered bowl and refrigerate for hours or overnight. Fifteen min. before baking Preheat oven 350°. Line several cookie sheets with parchment paper of grease lightly with butter or oil. Measure out heaping tablespoons full of dough. Roll into balls. Place on cookie sheets 2 inches apart. Bake for 15 min., until dark gold around edges and slightly puffy. Allow cookies to cool on the cookie sheets.