HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut peaches into slices. Mix sugar and salt and sprinkle over peaches in a shallow pan. Combine flour and brown sugar in bowl; cut in butter until size of peas. Sprinkle mixture over peaches. Bake in 375° oven for 45 minutes or until topping is crumbly and brown. Serve warm with cream or whipped topping.
Preheat oven to 350°. Liberally grease a 12-cup Bundt pan. Put cake mix, pudding mix and Dream Whip in mixer bowl; stir. Add eggs and mix. Add vegetable oil and water. Beat for 4 minutes. Add poppy seed and nuts; mix thoroughly. Pour into Bundt pan; bake 50 to 60 minutes. Test at 50 minutes. Let cake rest in pan 15 to 20 minutes before removing. Top with Cinnamon Glaze (recipe follows).
Sprinkle yeast into a large bowl. Add warm water and stir until dissolved. Add eggs, milk, butter, salt and sugar. Stir until well blended. Stir in 3 cups of flour, beating until smooth after each cup is added. Add fourth cup; beat until dough is smooth and elastic. Stir in 5th cup of flour to make stiff dough. Measure 6th cup of flour and sprinkle about half of it onto a breadboard or any flat surface. Turn dough out onto the floured surface and with well-floured hands, knead dough until smooth and elastic (about 5 to 7 minutes). Use remaining flour as needed.
In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt and pepper. Cover and simmer for 2 to 3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Boil cabbage about 15 to 20 minutes. Then take leaves off. Mix hamburger meat and rest of ingredients good. Take small amount of hamburger meat mixture to roll in cabbage leaves. Place in a good sized pot. Mix a can of tomato paste and 3 cans of water. Pour over cabbage rolls. Cook on low heat until done, about 1 1/2 hours. Cook slow.
Mix gelatine with 4 tablespoons cold water. Add boiling water. Blend well. Add crushed pineapple, sugar and lemon juice. Chill until slightly thickened. Prepare 2 packages Dream Whip and fold into gelatine mixture. Cut or tear your angel food cake into tiny to medium size pieces and stir your gelatine mixture into cake pieces until well mixed. Pour into pan or glass dish and chill overnight.
Mix ingredients thoroughly. Chill 2 hours. Roll into balls; press with fork. Bake for 8 to 10 minutes in a 400° oven.
Clean carrots and cut into thin strips. Pack carrots into a jar with garlic, onion and fresh dill. Bring vinegar and water to a boil. Add salt and dill, if not using fresh dill.
Drain salmon, reserving liquid. Break into large chunks. In saucepan, saute onion and celery in butter or margarine until tender. Add condensed soup, milk and salmon liquid. Cook and stir until smooth. Add salmon and corn. Heat thoroughly. Sprinkle with paprika before serving. Makes 6 servings.
Combine dry ingredients in large bowl.	Add beaten eggs and salad oil, stirring by hand. (Do not use mixer.) Stir in vanilla, pineapple, nuts and bananas. Spoon butter in 3 (9-inch) cake pans, greased and floured. Cook for 25 to 30 minutes at 350°. Let set in pans to cool for 10 minutes. Remove and ice with cream cheese icing.
Using an 8-inch diameter deep straight-sided glass dish, line bottom with broken Twinkies or sponge cake. Reserving liquid, spoon fruit over the Twinkies. Make Jell-O according to directions, making up to the two cups with the fruit cocktail juice and the sherry. Pour over the Twinkies and fruit. Allow to completely set. Make Jell-O pudding according to directions, using slightly less milk. Allow to completely set. Top with cream. Sprinkle with nuts (optional).
Mix eggs, sugar, flavoring and butter in bowl. Beat until creamy and smooth. Combine remaining ingredients together in same bowl and beat at high speed for 5 minutes. Pour into greased and floured Bundt or pound cake pan and bake for 90 minutes at 325°. Time may vary with different ovens. Enjoy!
Heat the soup and cheese until it melts. Stir in broccoli and egg yolks. Cool slightly. Fold in egg whites. Put mix in 2-cup oven dish. Bake at 325° for 35 to 40 minutes. Serve at once.
Mix sugar, cornstarch, flour and salt. Add milk. Mix well, using a wire whisk. Add beaten egg yolks. Mix well, using a whisk. This takes a total of about 14 minutes, cooking on microwave High. Stir after each 2 minutes. Add vanilla and butter. Can be cooked on top of stove.
Layer meat, potatoes, carrots, celery and onions in pot or casserole with lid. Sprinkle tapioca, sugar, salt and pepper over top. Pour juice over all. Cover and cook in 250° oven for 4 hours, stirring once while cooking. Add frozen peas; stir and finish cooking.
Bake cake mix according to directions in 9 x 12-inch pan. Let cool. Punch holes in top of cake with fork. Pour over top of cake Eagle Brand milk and cream of coconut. Top with Dream Whip made according to directions. Sprinkle with coconut.
Blend margarine, sugars, eggs and vanilla well. Add dry ingredients and mix thoroughly. Form into rolls on waxed paper. Chill. (Will keep at least a week.) Slice and bake on greased cookie sheet at 350° for 8 to 12 minutes.
Stir peanuts into melted chocolate. Spoon into candy paper cups. Necessary chocolate can be purchased at a craft or candy shop.
Clean and devein shrimp under cold water. Drain well and set aside. In a small bowl, combine the seasonings. Combine margarine/butter, garlic, Worcestershire sauce and seasonings (cayenne pepper, black pepper, salt, red pepper, thyme, basil and oregano). Mix in a large skillet over high heat. When the margarine/butter is melted, add the tomatoes, then the shrimp. Cook about 2 minutes, stirring evenly. Add the beer and cover; cook for 1 minute longer. Remove from heat. Serve over rice accompanied with crusty French bread and a fresh garden salad. Serves 3 to 4.
Dissolve yeast in warm water. Mix shortening, sugar and salt. Add boiling water and mix well. Add eggs and stir. Add flour and yeast mixture alternately to shortening. Let rise until double in size.
Cream butter. Add water, salt and flavor. Add powdered sugar. Mix well. Dust molds with granulated sugar. Press in molds and unmold.
Pour water in a gallon jug. Add juice of lemons. Pour in sugar. Stir, then let it chill on ice. Makes 1 gallon.
Place apples in 8-inch square pan, greased. Blend remaining ingredients until crumbly (a pastry blender works very well) and spread over apples. Bake in 375° oven until tender and brown, 30 to 35 minutes. Serve with vanilla ice cream.
In medium size bowl, mix ground beef, onion, salt and pepper well. Shape into somewhat flattened loaf. Wrap in double thickness of foil; cook on barbecue grill over indirect medium heat with the lid down for about 1 1/4 hours. Mix remaining ingredients together in a bowl; open foil and spread sauce over top. Leave foil open; close lid. Cook about 15 minutes more until bubbly. Serves 6.
Mix together dry ingredients, water and oil. Add eggs, one at a time, mixing each well. Pour into greased Bundt or angel food pan. Bake at 350° for 45 minutes. Cool. Do not invert. When cool, tap sides and remove from pan. Frost or glaze if desired.
Combine all ingredients; simmer for 20 minutes. Pack in clean, hot jars; leave 1 inch headspace. Make certain vinegar covers veggies. Process 15 minutes. Makes 6 to 7 pints.
Saute sirloin tips. Add mushrooms, onions, mushroom soup, sherry, garlic salt and water. Simmer, covered, for 2 hours. Serves 8.
Flake crabmeat and toss with mayonnaise and onion. Spoon onto Melba toast. Sprinkle generously with cheese. Broil 3 inches from heat 1 to 2 minutes until cheese is melted and slightly browned. Serve hot. Makes 20 to 24 canapes.
Hint: Dip bananas in lemon juice to keep from turning brown! Reserve 1 banana and 10 to 12 wafers for garnish.
Melt butter in Pyrex dish. Mix sugar, flour and milk. Heat fruit and sweeten to taste. Pour in dish over butter, then add sugar, flour and milk mixture. Pour over fruit. Bake in oven at 350° until brown.
Mix all ingredients and let rise until doubled in size. Form your loaves and place in greased loaf pans. Let rise at least 1 hour. Bake at 400° for 25 minutes. Cover dough while rising.
Grease 2 loaf pans and sprinkle sugar on the bottom. Bake 350° for 45 minutes.
Melt butter and brown sugar slowly. Add milk and boil for 2 minutes. Chill thoroughly. Add confectioners sugar. Beat at high speed with electric mixer until thick enough to spread.
Beat cheese and butter. Add chicken, salt, pepper, milk, onion and pimento. Mix well. Divide rolls into 4 squares and pinch perforations together. Fill squares. Fold corners to middle and pinch. Brush with butter. Sprinkle with crouton crumbs. Bake at 350° for 20 minutes.
Beat butter until creamy. Add sugar and beat until fluffy. Add eggs. Beat well. Sift together flour, salt, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture alternately with milk. Stir in raisins, nuts, applesauce and rolled oats. Pour batter into greased and floured ring mold, 1 1/2-quart size. Bake at 350° for 40 to 45 minutes. Loosen edges; cool 10 minutes, then remove from pan. Cool. Frost with thin orange powdered sugar frosting.
Pour olive oil into large skillet. When simmering hot, add shrimp; cook until golden brown. Turn shrimp over, reduce heat. Add butter, garlic, salt and pepper. When well blended, raise heat to hot, add vermouth and lemon juice, constantly stirring for one minute. Serve over hot cooked rice or pasta.
In large skillet, cook sausage until no longer pink and drain. In bowl, combine soup, milk, onions, salt and pepper. In ungreased 11 x 7 x 2-inch baking dish, layer half of potato soup mixture and sausage. Repeat layers. Cover and bake 1 1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Return to oven until cheese is melted, about 5 minutes. Makes 4 to 6 servings.
*Drain approximately 1/2 cup juice from the strawberries and save for cake.
Preheat oven to 375 degrees. Mix ground beef with onion soup mix and form into 16 one-inch meatballs. Open rolls on a cutting board. Cut the 8 rolls down the middle, making 16 pieces. Press each one with palm of hand to flatten. Place meatball on wide sides and roll up bringing sides together. Put on cookie sheet and bake 13 to 15 minutes until golden brown.
Spread butter evenly over bottom and sides of 9-inch pie pan. Press 1 1/3 cups coconut into butter, forming a shell. Mix 1 cup coconut, the eggs, sugar, cheese and lemon juice. Blend until smooth, about 1 1/2 minutes. Pour into coconut shell. Sprinkle remaining coconut in a ring around top and in center. Bake at 325° for 30 minutes. Refrigerate any leftovers.
Liquidize and blend all ingredients. Bring to the boil. Cool and serve with bread as a dip or as a sauce with pasta, potatoes or meat.
Peel, seed and chop cucumbers. Chop zucchini. Mix salt and vinegar; toss with zucchini and cucumbers. Let sit for 30 minutes. Mix remaining ingredients and add. Add vinegar, oil and salt and pepper to taste.
Put drinks and Eagle Brand in ice cream freezer and wait about 30 to 40 minutes for some good, easy ice cream.
Combine 1/4 cup of water and sugar in small saucepan; add cinnamon . Bring to a boil, stirring until sugar dissolves. Add berries and boil rapidly until berries pop, about 2 minutes. Chill. Remove cinnamon and serve in hollowed out lemon cups. Makes 3/4 cup.
Brown ground beef and drain. Mix the taco seasoning with the ground beef. Spread in a 13 x 9-inch pan. Spread refried beans on top of beef. Add chilies. Mix Cheddar and Monterey Jack cheeses. Place on top of chilies. Pour on taco sauce. Bake at 350° for 35 minutes. Serve with nacho chips.
Blend cream cheese, mayonnaise, lemon juice and Worcestershire. Then add crabmeat. Put into baking dish. Sprinkle with paprika and top with slivered almonds. Bake until thoroughly heated. Bake at 350° for about 15 minutes. Serve with crackers or Melba toast.
In large bowl, combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes. Alternate banana, vanilla wafers and pudding mix.
Cream butter and sugar. Add eggs one at a time. Add vanilla and salt. Add flour and syrup. Bake in 9 x 12-inch greased and floured pan at 350° for 35 minutes. Ice while hot.
Combine the sugar and lemon juice in a tall glass; add cold water. Fill glass with ice. Makes 1 glass.
In medium bowl, combine soup mix, sour cream and real mayonnaise. Stir in spinach and water chestnuts. Cover; chill. Stir before serving. Serve with Melba snacks.
Place chicken, water, salt, pepper and celery tops in large kettle. Cover and cook until chicken is tender, about 45 minutes. Remove chicken. Add barley and cook 1 hour longer. Remove chicken meat from bones and add with vegetables to broth; cook an additional 30 minutes.
Core one large head of cabbage; place in boiling water. Take apart with knife and fork, cutting leaves as they become wilted. Drain and cool.
Mix together first 6 ingredients. Add apples and nuts. Pour into 2 pie pans and bake at 350° for 30 minutes.
Combine all ingredients. Serve on tomato flower and salad greens. Serves 6.
In a Dutch oven, cook ribs and onion in oil until ribs are slightly browned and onion is tender. Remove from heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350 degrees for 1 1/2-2 hours or until ribs are fork tender. Serves 4.
Chop or spread cabbage, carrots, pepper and onions. Mix vinegar, salt and sugar together. Mix all ingredients together and put in freezer bags or containers.
Scald milk; stir in sugar, salt and butter or margarine. Cool to lukewarm. Measure warm water into large warm mixing bowl; sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough of remaining flour to make a soft dough. Turn dough out onto lightly floured board or pastry cloth. Knead until smooth and elastic about 5 to 10 minutes (grease hands with shortening or oil if dough sticks to them). Place dough in greased bowl, then turn greased side to top. Cover with damp cloth; let rise in warm place until doubled, about 1 hour.
In medium bowl combine all ingredients. Toss lightly. Cover. Refrigerate until serving time. Makes 8 (1/2 cup) servings.
Combine garlic, sugar, salt, tomato juice, oil, lemon juice and Worcestershire in large bowl. Beat until blended. Stir in tomatoes, cucumber, green pepper, carrots, celery and green onion. Cover and chill for several hours.
Split hot dogs lengthwise. Cook onions in butter until tender. Mix onions, stuffing mix, water, catsup and relish together. Preheat oven to 400°.
Drain juice from fruit; add bananas, pudding and poppy seed. Pour over fruit.
Dice tomatoes and onions. Mix all ingredients in a bowl. Form into a loaf and put into loaf pan. Bake at 400° for 45 minutes.
In large skillet, heat olive oil over medium-high heat and cook cumin and chili powder 30 seconds. Stir in meat sauce and beans. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, 5 minutes. Serve, if desired, over hot cooked rice and garnish with Monterey Jack cheese. Makes 4 servings.
Beat egg whites, baking powder and salt until thick. Gradually add sugar. Beat until it holds peaks. Fold in cracker crumbs, dates, pecans and vanilla. Pour into greased pie pan and bake in 350° oven for 20 to 30 minutes. Cool and cover with Cool Whip before serving.
Mix fish, spices and onion together in a container with a lid. Mix remaining ingredients and add. Refrigerate for at least 7 days, stirring or shaking once or twice daily.
Cook sugar, vinegar, and spices 20 minutes. Drop in fruits, a few at a time, and cook until tender. Pack into hot, sterilized jars, adding syrup to within 1/2 inch of top. Seal. Makes 6 pints.
Melt margarine. In a large bowl, combine margarine, sugars, flour, cocoa and egg substitute until well blended. Stir in vanilla and walnuts. Spread batter evenly in a well-greased 8 x 8 x 2-inch baking pan. Bake at 350° for 30 minutes or until done. Cool in pan on wire rack. Cut into 2-inch squares while warm.
In a bowl, beat cream cheese with a little clam juice, just enough to make it creamy, maybe a tsp or so. Add Cream of Shrimp soup, continue beating. Drain remainder of clams, add clams to soup mixture, add Parsley. Add enough parsley to make it look pretty, it just gives it a little color. Add Horseradish, now this is where personal taste comes into play, just don't overdue it too much can ruin it. I, personally, like to have a little zing in mine, but not to much so my eyes water. Chill before serving. It can last a few days in the fridge, but when more green shows up then just the parsley, it is time to ditch it.
Mix margarine, brown sugar, vanilla and flour until well blended. Chill dough for 30 minutes. Shape dough into 1-inch balls. Bake on ungreased cookie sheet at 350° for 15 to 18 minutes. Immediately press 1 whole peanut candy into top of each cookie. Dust lightly with confectioners sugar. Makes approximately 4 dozen cookies.
Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes.
In saucepan, boil unpeeled potatoes until tender, about 15 minutes. Drain. Add basil, chives, lemon juice, oil and pepper to taste. Mix lightly. Serve.
Brown hamburger in skillet. Drain mixed vegetables. Put in large pot. Add hamburger and tomato juice. Stir in brown gravy mix. Simmer for 15 minutes, stirring occasionally. Serve with hot biscuits.
Preheat oven to 375°. Beat eggs and salt until lemon colored. Add sugar and fold in syrup and melted butter a little at a time. Pour into pie shell. Arrange pecan halves on top with broken side down. Bake at 350° for 40 to 50 minutes.
Grease an 8-inch square pan. Microwave chocolate chips and the condensed milk uncovered in a 2-quart bowl on High for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then the walnuts until well blended. Pour into greased pan and spread evenly. Chill until firm, about 1 1/2 hours. Cut into squares.
Mix. Sprinkle over batter and bake at 350° for 45 minutes.
Pack in hot jars and pour solution over okra. Heat in hot water bath 10 minutes.
In top of double boiler, combine all ingredients, except vanilla. Place over rapidly boiling water, beating on high speed until mixture stands in peaks, about 7 minutes. Remove from heat. Add vanilla. Continue beating until frosting holds deep swirls (about 2 minutes). Frosts a 13 x 9-inch cake or 2 layer cake.
In a bowl, mix together all ingredients. Chill. Serve with crackers or raw vegetables.
Mix ingredients. Split hot dogs and fry in oil and onions. Brown and drain. Pour mixture over hot dogs. Simmer until thickened.
Cream sugar, oleo and eggs. Add sour cream, soda, flour and vanilla. Drop from teaspoon on greased cookie sheets. Bake at 350° for 5 to 7 minutes.
Combine the pumpkin, flour, salt, cinnamon and soda. Cream well with electric mixer, then add the sugar, Crisco and eggs. Beat until well blended. Bake at 350° for about 45 minutes in a lightly greased 13 x 9-inch pan or 2 round pans.
Cook sausage over medium heat until done, stirring to crumble. Drain on paper towel and set aside. Spread each slice of bread with butter; cut into cubes. Place bread in a 9 x 13-inch baking dish. Sprinkle with sausage and top with cheese. Combine remaining ingredients. Beat well and pour over mixture in baking dish. Chill in refrigerator at least 8 hours. Remove the dish from refrigerator and bake at 350° for 40 to 50 minutes. After cooking, cover and keep in refrigerator. Slice and heat in microwave as needed.
Put cold water in a square cake pan. Sprinkle gelatine over the cold water. Soften 5 minutes. Sprinkle sugar. Add hot water and stir until dissolved. Add milk and almond extract. Refrigerate until set.
Make a medium roux with butter and flour. Stir in green onions and simmer until soft. Blend in chicken broth, stirring continually. Add shrimp and mushrooms and simmer about 10 minutes until mushrooms soften. Beat egg yolk with wine. Blend in a little of the hot mixture and stir all back into the sauce. Add lemon juice, Worcestershire, Accent, salt, pepper and Tabasco to taste. Simmer 15 minutes. Combine bread crumbs, cheese and paprika to color slightly. Set aside. Place oysters (on the shells) on a bed of rock salt in large pan. Bake in a preheated 350° oven for 6 to 8 minutes. Remove and drain. Return oysters to shells, top with sauce and cover with crumb mixture. Bake about 12 minutes until hot and bubbly. Serve with lemon wedges and thick slices of hot bread.
Stir together the first 5 ingredients. Add the milk, 2 tablespoons cocoa and vanilla. Mix all together with dry stuff. Add the nuts (optional). Pour in an 8 x 8-inch ungreased pan. Spread. Sprinkle the brown sugar and 1/4 cup cocoa. Pour the hot water over the batter. Bake 40 minutes at 350°. For a 9 x 13-inch pan, take all times 2. Put Cool Whip on top.
Beat eggs at high speed until light and lemon colored. Gradually beat in sugar. Reduce to low speed and beat in flour and butter; mix well. Stir in chocolate chips, nuts and flavoring. Turn into unbaked pie shell. Bake at 350° about 40 minutes. Serve warm or cold with sweetened whipped cream or ice cream.
Snap spaghetti in half, cook in boiling water until just tender. Drain and rinse with cold water and set aside. In 3-quart microwaveproof casserole, combine onion, carrots, oil and pepper flakes. Microwave on High for 3 minutes. Add mushrooms and celery. Peel broccoli stem and slice thinly. Cut off florets and separate them into bite size pieces. Add broccoli and diced pepper to the casserole and microwave on High for 3 minutes. Stir in cashews and peas. Microwave on High for 1 minute. Cover and set aside.
Drain clams, saving liquor. Blend rest of ingredients except liquor into a paste. Gradually add about 1/4 cup clam liquor and beat until consistency of whipped cream. Chill. Serve with chips. Makes about 1 pint dip.
Thaw spinach and press out excess liquid. Heat oil with basil and garlic for a few minutes. Add spinach and salt; cook and stir over low heat about 5 minutes. Add Parmesan cheese and milk to spinach. Toss this mixture with fettucine until well blended. Serves 4 to 5.
Place all the ingredients in greased casserole. Top with buttered corn flake crumbs. Bake at 350° for 45 minutes.
Cook together for 10 minutes. Cool and then glaze ham during last 30 minutes of baking.
Preheat oven to 425°. Unroll pizza crust on sprayed cutting board. Top with sauce, cheese and Parmesan. Sprinkle with garlic salt if you would like. Roll crust up and cut into 8 sections. They will look similar to cinnamon rolls. Arrange in a sprayed round baking pan. Bake for 10 to 12 minutes or until golden brown.
Cream together shortening, sugars (brown and white) and eggs, beating until fluffy. Add vanilla. Thoroughly stir together flour, salt, soda and cinnamon. Mix into creamed mixture. Add oats and nuts. Shape dough into two 8-inch rolls. Wrap in waxed paper. Chill thoroughly. Cut into 1/4-inch slices. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen.
Brown stew meat in 1 teaspoon margarine. Season with salt and pepper as you brown meat. Remove meat and place in a baking dish with potatoes, carrots, green peas and onion which are cut up. Use drippings from browned meat and make gravy. Put 1 teaspoon flour in a cup of cold water and pour into drippings (bouillon cubes may be added for additional flavor). Simmer until thick. Pour over ingredients in baking dish until completely covered. Bake for 1 hour at 350°.
Place hamburger and onion into a large pot. Add sauce, paste, water, sugar, salt, pepper, spices and Parmesan cheese. Cook on low for 2 1/2 to 3 hours. Cook noodles when sauce is done. (The amount of noodles depends on how "meatier" you want.)