HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush enough peaches to make 1 cup, leaving rest sliced. Combine crushed peaches with water, sugar and cornstarch. Bring to a boil and cook over low heat until clear (2 or 3 minutes), stirring occasionally, then add butter. Cool slightly. Line baked pie shell with fresh peach slices. Pour glaze mixture over peach slices. Chill for 2 hours or more.
In a 12-inch skillet, melt butter over medium-high heat. Slice extra fat off ham. Add ham steak and quickly brown on both sides. Add Port and let bubble for a moment. Add stock, mushrooms and green onions. Simmer gently, basting ham with sauce until mushrooms are tender (about 5 minutes). Remove ham and reduce sauce by half. Add ham; heat 1 minute and serve. Great with poached or scrambled eggs! Serves 2 to 4.
Preheat oven to 350°. Grease and flour a square pan. In a large bowl, cream butter and add eggs, one at a time, beating after each egg. Gradually add sugar, creaming until light and fluffy. By hand, stir in flour, dry frosting mix and nuts until well blended. Pour mixture into pan. Bake for 45 minutes to an hour. Let cool 1 hour before cutting.
Crush graham crackers and mix with butter. Line bottom of pan for crust. Dissolve lemon jello in 1 cup of hot water; let cool.
Soak apricots in warm water 30 minutes. Drain and cut in quarters. Cream butter, sugar and egg; blend in apricots and orange juice. Add dry ingredients.
Add milk to peanut butter and blend until smooth. Add pudding. On low speed, beat 1 to 2 minutes until smooth. Let stand 5 minutes. Spread 1/2-inch thick on 12 crackers. Top with remaining crackers. Press lightly and smooth around edges with spatula. Freeze until firm (about 3 hours). Can be stored wrapped in freezer for 3 to 4 days. Healthy, tasty dessert or snack for little ones.
Preheat oven to 350°. Set aside 3/4 cup cake mix. In a large mixing bowl, combine remaining cake mix, butter or margarine and 1 egg; mix with fork until crumbly. Press crumbs into the bottom of a greased 13 x 9 x 2-inch pan. Bake 15 to 20 minutes or until light golden brown.
Heat oven to 450°. In large skillet, cook and stir ground beef and onions until meat is brown. Spoon off drippings. Stir in soup, milk, soy sauce and salt; heat through. Gently stir in olives and parsley. Pour mixture into baking dish (8 x 8 x 2-inches). Prepare 1/2 recipe Bisquick biscuit dough from basic recipe. Roll dough into square, 7 x 7-inches. Cut square into 1-inch strips. Place strips over meat mixture. Bake 12 to 15 minutes or until golden brown. Makes 4 servings.
Mix together, except olives. Chill dough 15 or 20 minutes. Mound dough around olives or make ball out of dough. Bake in 400° oven for 10 to 12 minutes.
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Beat egg slightly. Add the milk. Mix sugar, flour, nutmeg and rhubarb and stir into egg mixture. Put in pie shell, dot with oleo. Bake at 350°.
Preheat oven to 450°. Combine ingredients; knead until smooth. Roll out dough to 3/4-inch thick. Cut out biscuits. Bake on greased baking sheet 12 minutes or until brown. Makes 18 biscuits.
Stew meat in 2 cups of water for about 2 hours or until meat pulls apart easily. Drain well. Cover with sauce and serve on buns.
Melt margarine and mix flour, sugar and milk. Pour into pan and add blueberries on top of mixture. Bake at 400° for 30 minutes. Brown lightly.
Wash and soak. Prepare for cooking. Remove skin. Add 5 cups water to roaster with lid. Put in oven. Set temperature to 500° and bake 15 minutes. Turn oven off 3 hours. Do not open oven door. Put back in oven set at 500° for 15 minutes. Turn oven off. Leave in oven overnight. Do not open door. By morning, your ham is cooked.
Slice washed potatoes; place in greased casserole. Cut oleo in pieces; distribute evenly over potatoes. Mix contents of onion soup mix; sprinkle half over potatoes. Bake, uncovered, at 350° for 1 hour.
In mixing bowl, beat egg. Add sugar and oil. In 1-cup measure, squeeze orange to extract juice. Grate rind. Fill cup with boiling water to make 1 cup liquid. Add to sugar mixture. Add dry ingredients that have been sifted together. Blend quickly. Add whole cranberries and nuts. Pour in greased and floured pan. Makes 1 large loaf or 2 small loaves. Bake at 350° for 1 hour. Turn off oven and let set 10 minutes.
Mix together and pour in unbaked pie shell. Bake until rhubarb is tender at 350°.
Saute veggies in a small amount of olive oil until tender-crisp. Add drained tomatoes. Drain all in a colander. Micro-melt cheese. Add veggies and mix. Serve warm with tortilla chips.
Mix nuts, coconut and gelatin in a bowl. Stir in milk, vanilla and enough food coloring for strawberry color. Chill overnight. Shape into strawberries using about 1 teaspoon mixture for each strawberry. Roll each berry in additional gelatin. Let stand until dry. Using green frosting, shape leaves on each strawberry. Makes 80 to 100 small strawberries.
Brown beef in skillet and drain well. Combine the remaining ingredients in a crock-pot and add beef. Stir well. Cook on low for 4 hours. (If in a pot on the stove, simmer for 1 hour.)
Mix ingredients together and spread on bread rounds (whole wheat). Bake at 350° for 15 minutes or until golden brown and bubbly.
Place peeled eggs in glass bowl on jar. Mix remaining ingredients except greens. Pour over eggs. Cover and refrigerate to blend flavors, at least 2 days. Cut eggs crosswise into slices; serve on greens.
Cook chicken in salted water until tender; remove meat from bones and let cool, then chop real fine. Mix celery, pickles and eggs. Add mayonnaise and mix all together.
Scald milk. Dissolve gelatine in 1/2 cup hot water. Add to scalded milk, then add syrup and mix well. Place in refrigerator to cool. When cooled so that it is thick enough to roll from a spoon, add whip cream and pecans. In the meantime crush vanilla wafers. Place half the crumbs in an oblong dish. Put the pudding over this. Add the rest of crumbs over the pudding. Refrigerate until firm set, better if left overnight.
Mix garlic, soy sauce and ginger in a bowl. Cut round steak into strips and soak in mixture for 10 minutes. In a large skillet, heat oil and over high heat, toss beef until brown. Cover and simmer for 30 minutes. Add tomatoes, celery and green pepper; cook, tossing once in awhile, for 15 minutes or until tender. In a small bowl, mix cornstarch with water, add to steak dish and stir. Serve on fluffy rice. Serves 6.
Crumble Oreos and mix with 3 tablespoons melted butter. Put into 9-inch spring-form pan and bake at 350° for 5 minutes. Cool.
Brown sausage in large pot. Brown potatoes in separate pan with butter or oil. Scramble eggs. Mix all cooked ingredients in large pan. Place mixture with desired amount of cheese in flour tortillas.
Drain salmon (save liquor for sauce). Remove bones and break into small pieces. Combine all ingredients and mix well. Form loaf and bake in 8 1/2-inch loaf pan at 400° for 20 to 25 minutes, until lightly brown. Turn on platter and serve with Salmon Sauce.
Dissolve jello in water, add sherbet and mix. Add remaining ingredients and chill until set.
Chop cabbage and onion. Melt butter or margarine in large frypan and add cabbage and onions. Cook until tender, turning often. Cook small flat noodles about 7 minutes in water and drain. Add to cabbage and onions. Season to taste. Cover and set aside until rest of meal is ready.
Brown hamburger meat and drain. Mix remaining 6 ingredients. Bring to boil. Spray casserole pan with Pam. Tear tortillas in bite-size pieces. Add layer of hamburger. Pour soup mixture on top. Sprinkle cheese on top. Bake 25 minutes at 375°.
Combine picante sauce, green onions, cilantro, oil, lemon juice, garlic and salt in bowl; mix well. Combine 1/4 cup sauce with beans in bowl. Combine 1/4 cup sauce with tomatoes and avocado in bowl. Chill bean mixture and tomato mixture in refrigerator for 1 hour.
Mix until all worked together with a pastry blender. Slowly add cold water and mix into a ball that is soft and rollable with a fork.
Combine flour and seasonings in a large bag. Place meat in the bag and shake to coat. Brown meat in a skillet. Add onion, garlic salt and mushrooms. Saute until partially tender. Add liquids and Worcestershire sauce; bring to a boil. Either continue to simmer for about 90 minutes or place in a crock-pot and cook 4 to 6 hours. Add sour cream after meat is tender (last 20 minutes of cooking). Serve over hot noodles.
Place carrots in water in a 1 1/2 to 2-quart microwave-proof casserole. Cover and place in microwave on High (600 to 700 watts) for about 9 minutes; drain. Stir in margarine and cranberry sauce; season with salt. Cover and place back in the oven at Medium-high (400 to 500 watts) for about 2 minutes. Stir. Cover. Cook on Medium-high about 1 minute. Yields 4 servings.
Mix milk, chips and margarine together. Melt in microwave (approximately 1 to 2 minutes). After melted, stir well and add peanuts and marshmallows. Pour into greased 9 x 11-inch pan. Let cool in fridge. Cut into squares. Eat and enjoy.
Dissolve the jello in the boiling water. Grind the cranberries in blender. Grind the tangelos. Mix the sugar, celery and nuts with the other ingredients.
Place beans, syrup, onion and mustard in a dish. Cover with cut-up bacon pieces (2 or 3 strips). Bake at 300° for about 1 hour. Turn on broiler the last 5 minutes if bacon isn't brown enough.
Combine first 4 ingredients; bring to a slow boil. Simmer for 10 minutes; strain. Chill; pour in ginger ale just before serving.
Melt butter and add flour. Add milk and chicken stock to make a roux, stirring constantly. Bring to boil; let simmer 15 minutes. Stir in Cheez Whiz and Swiss, stirring constantly. Simmer 15 minutes; add salt and pepper to taste. Just before serving, add wine and simmer one minute more. After dishing out, add a dash of Kirschwasser on top of each serving (optional).
Mix both cereals, pretzels and nuts. Melt butter. Stir in garlic powder, lemon juice and worcestershire sauce. Pour butter mixture over cereal mixture to thoroughly coat it. Bake 250 degrees for 45 minutes, stirring every 15 minutes.
Preheat oven to 350 degrees. Grease a 9x13 glass pan and set aside. Sift the flour, baking powder, baking soda, salt and spices together. Blend thoroughly and set aside. Cream butter; gradually add the sugars, creaming until fluffy. Add the beaten eggs in halves, beating thoroughly after each one. Add 1/3 dry ingredients and 1/3 of the buttermilk, mix thoroughly and repeat until each is gone. Spread evenly in pan. Bake for 55 - 60 minutes or until toothpick inserted into center comes out clean. Try topping with a cream cheese icing or enjoy this treat just as it is.
Mix first 5 ingredients and let set 3 hours or overnight; drain. Bring remaining ingredients to boil. Add vegetables. Cook for 30 minutes. Bottle and seal.
Grease 15 x 10 x 1-inch pan. Melt margarine; add sugar. Mix well. Sift in flour alternating with eggs. Add chips and nuts; toss lightly. Bake 25 minutes at 350°.
To make 4 1/2 quarts, squeeze the lemons. Add sugar to the lemon juice. (Always add the sugar before the water. That's the secret of great lemonade.) Grate the rind of two lemons and add to lemonade (optional). Put everything into a quart jar and seal. Add 4 quarts of water (ice) when ready to serve. Add mint leaves with a lemon slice on the side of glass as garnishment.
Heat oven to 350°. Combine wet ingredients, then add dry ingredients and mix. Grease and flour a 9 x 13-inch glass pan. Bake for 40 minutes.
Preheat oven to 375°. Cream first 6 ingredients. Stir in remaining ingredients. Cook 8 to 10 minutes. Makes 3 1/2 dozen cookies.
In a saucepan, melt margarine. Add okra and onion. Saute until browned. Add tomatoes, salt, pepper, sugar, vinegar and water if needed. Reduce heat and simmer 15 minutes or until okra is tender.
Preheat oven to 350°. Blot sausage dry and combine with cheese, salad dressing mix, olives and red pepper. Lightly grease mini-muffin tin and press 1 wrapper in each cup. Brush with oil or spray with Pam. Bake 5 minutes, until golden. Remove from tins and place on baking sheet. Fill with sausage mixture. Bake 5 minutes, until hot. Makes 4 to 5 dozen.
Drain pineapple; reserve syrup. Layer pineapple, ham and sweet potatoes in 2-quart casserole. Combine brown sugar, flour, curry powder and pepper. Blend in pineapple syrup, water and vinegar. Pour over casserole. Bake at 375° for 15 to 20 minutes or until golden brown. Cover with topping before baking.
Mix sugar, flour, salt and water. Melt mixture together on stove top. Add pineapple juice and boil for 10 minutes. Remove from stove. Add egg. Return to stove and cook for 3 minutes. Remove from stove. Add lemon juice and let cool. Add Cool Whip and all fruits to mixture. Refrigerate until cool.
Melt bark over low heat. Add all other ingredients one at a time. Drop onto wax paper to harden.
Mix together. Sprinkle with paprika and bake 30 minutes at 350°.
Preheat oven to 350 degrees. Mix together all ingredients and put in a 9 X 13 greased pan. Bake 60 minutes.
Mix all ingredients well and place in a large airtight storage container. To make 1 cup hot chocolate, mix 1/3 cup mixture to 1 cup hot water.
Mix marinade ingredients together in large bowl. Add veal and let stand 30 minutes. (Large zip lock bags are perfect for marinading.) Place veal on hot grill. Cook 8 minutes turning once and basing occasionally. Salt and pepper to taste.
Cook spinach, drain and squeeze out excess. Combine spinach and all other ingredients. Mix well. Shape into 3/4-inch balls and place on lightly greased cookie sheet. Bake at 350° about 20 minutes.
Pour 1 pint sugar in skillet. Place over low heat; brown and stir in so won't scour (takes from 20 to 30 minutes). Put 2 pints of sugar with cream in a deep pan. Cook until all sugar is dissolved, not stirring. Pour burnt sugar slowly into sugar and cream until forms firm ball in cold water. Remove from fire. Add soda, vanilla and butter. Set aside and let cool until lukewarm, then beat well. Add nuts. Pour into a buttered pan. Slice into squares when cool.
Prepare cake according to package directions. While still warm, poke holes in cake with the handle end of a wooden spoon. Pour milk over the top of the cake. When cooled, "frost" cake with Cool Whip. Top with crumbled candy bars.
Blend together the potatoes and butter. Dissolve the yeast in 1/2 cup warm water, then add to the mashed potatoes. Add egg, salt and sugar; blend together. Sift flour and measure. Add alternately with 3/4 cup warm water, stirring in each addition. Turn on well floured board and knead until smooth and elastic. Place in greased bowl and cover. Allow to rise for 2 hours. Shape in balls and place in greased pans. Brush top of rolls with melted butter and let rise for 1 hour or until doubled in bulk. Bake in a 425° oven for 15 to 20 minutes.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray. Dip chicken in spread. Coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings. Preparation time: 5 minutes. Cooking time: 25 minutes.
Make cake as directed. Cool and fork the cake all over. Mix sugar and milk in a pot and let it boil. Pour cooked mixture over cake. Take 4x sugar, after sifted, and mix with Cool Whip. Spread on cake. Add coconut.
Cook noodles; drain. Melt butter in pan. Toss in noodles. Beat eggs well, toss in cheese and then toss noodles well again. Line a (greased) pie pan or 8 x 8 inch pan with noodle mixture.
Mix all ingredients and drop by teaspoon into hot oil where fish is frying. Fry until brown.
Place water, sugar and chopped dates in saucepan and boil until thick and smooth. Cool until lukewarm. Mix the flour, salt, oatmeal, shortening, pecans and brown sugar together to form crumbs for the crust. Grease a brown paper bag well and line an 8-inch square pan. Place 3/4 of the crumbs in the pan and pack down. Add date mixture and cover with remaining crumbs. Bake 45 minutes at 350°. Cut into squares while still warm, but not hot. These are easy to mail as gifts because they don't fall apart.
Mix 3 tablespoons of melted butter and crushed Oreos. Press into a 13 x 9-inch pan. Soften ice cream and spread on Oreos. Place in freezer. Melt 2 bars German sweet chocolate with 1/2 cup sugar, 1 tablespoon of butter and evaporated milk. Bring to a boil. Stir and cool. Spread over ice cream. Return to freezer until ready to serve.
Mix and bake at 350° for 25 to 30 minutes. Serve with Melba rounds.
Slice berries. Remove grapes from stems. Slice bananas. Core apples, but do not peel. Slice in bite size pieces. Drain pineapple and reserve juice. Chop pecans. Peel and remove orange sections from membrane. Add lemon and pineapple juice to fruit mixture. Add sugar to taste. Peel and slice kiwi on top for decoration. Chill. Everybody loves it.
Crush 1/2 of Oreos. Put in cake pan. Mix pudding with milk. Stir in cream cheese. Stir in Cool Whip, then spread this on top of crushed Oreos. Then crush the rest of Oreos and put on top.
Mix by hand until smooth. Put in 9 x 13-inch oiled pan and bake for 30 minutes at 350°.
Heat oven to 400°. Cook macaroni according to package directions; drain. Meanwhile, in 3-quart saucepan, melt 1/4 cup butter; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly. Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in macaroni and cheese. Pour into 2-quart casserole. In small bowl, stir together remaining ingredients; sprinkle over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Melt margarine; stir in brown sugar and corn syrup. Bring to a rolling boil. Spread in a large pan immediately. Sprinkle with pecans. In mixing bowl, dissolve dry yeast in warm water. Beat Bisquick vigorously into water. Turn onto board dusted with Bisquick. Knead until smooth or 20 times. Roll into 12-inch square. Brush with 2 tablespoons melted butter. Mix 1/4 cup brown sugar and 1 teaspoon of cinnamon; sprinkle center third of dough with half the mix. Fold one third over center third. Sprinkle with remaining mix. Fold over other third. Cut crosswise into 1-inch strips. Twist each strip. Seal ends. Place 1 1/2 inches apart. Cover; let rise in warm place until doubled in bulk (1 hour). Bake at 400° for 20 minutes. Invert pan. Makes 12.
Combine lemon juice, butter and sage. Pour over fish. Marinate in refrigerator at least 1 hour.
Melt margarine and add to sugar; beat until fluffy. Add eggs one at a time and mix after adding each one. Sift dry ingredients and add to sugar mixture, alternately with milk. Add blueberries and mix gently.
Heat oil in large skillet over medium-high heat. Add pork and cook to brown, stirring occasionally.
Layer in an 8 x 8-inch baking dish with a lid. Bake, covered, for 1 hour at 325°. Uncover and bake 15 minutes longer.
Add jello to Cool Whip and mix well. Then add pineapple, cottage cheese and nuts. Chill.
Whip cream cheese with electric mixer. Add eggs, vanilla and sugar; blend well. Line cupcake cups with cupcake papers. Place a vanilla wafer in each one. Fill 2/3 full with batter. Bake in preheated 350° oven for 15 to 20 minutes. When cooled, spoon cherry pie filling on tops.
Heat slowly. Cook 8 to 10 minutes, stirring occasionally. Pour into Pyrex dish. Let set in sunshine for 2 to 3 days.
Butter loaf pan (9 x 5 x 3-inch). In top of double boiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in nuts and cherries. Spread mixture evenly in pan. Let stand until firm. Cut into 1-inch squares. Makes 32.
Mash bananas until smooth; blend in lemon juice. Add cream and sugar. Beat until creamy. Serve over raspberries in chilled bowl.
Heat oven to 375°. Arrange apples in ungreased square pan, 9 x 9 x 2-inch. Mix baking mix, brown sugar, cinnamon and margarine until crumbly; sprinkle over apples. Bake until apples are tender, about 30 minutes.
Mix together first 3 ingredients and let set in refrigerator until firm, but not stiff. Then pour on top of cream cheese and crust.
Blend biscuit mix, sugar, eggs and pecans in a bowl; mix well. Pour mixture into a buttered 13 x 9-inch Pyrex dish. Bake at 325° for 30 to 35 minutes. Sprinkle top with powdered sugar and serve when cooled. (Cut into squares.)
Heat butter and brown sugar over low heat, stirring constantly until sugar melts. Blend in milk. Cool. Gradually beat in confectioners sugar until spreading consistency is reached. Add vanilla. Makes enough to frost two 9 x 13-inch cakes.
Mix all ingredients together well and put into a butter 4-quart dish. In addition to the 1/2 cup of butter, melt another 1/4 cup with 1 cup of crushed corn flakes and sprinkle on top. Cover and bake at 375° for 1 1/2 hours.
Combine flour, brown sugar, 1/2 cup sugar and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in nuts. Reserve 2 cups of this crumb mixture; press remaining mixture onto bottom of 13 x 9-inch baking pan that has been greased with butter. Combine cream cheese and milk, mixing well. Add vanilla, egg and remaining sugar; mixing well. Pour this mixture over crust and spread evenly. Add chopped apples on top, spreading over mixture. Sprinkle with remaining crumb mixture. Bake at 350° for 30 minutes. Cut in squares.
In a large skillet, heat oil. Dry chicken and coat with flour. Fry until brown. Remove from skillet. Saute shallots, garlic and green pepper until tender. Mix in remaining ingredients (except mushrooms). Return chicken to pan and bring to a boil. Cover and simmer 30 minutes. Add mushrooms; cook, uncovered, for 15 minutes. Remove chicken to serving dish. Before pouring sauce over chicken, check to see if it is thick enough. If not, add 1 tablespoon of flour, then pour over chicken. Good luck.
*If using sweet potatoes from the garden, use 1 cup of sugar or substitute Sweet 'N Low or other artificial sweetener. **Sometimes I use pumpkin pie or apple pie spice.
Cake: Heat the oven to 350°. Butter and flour two 9-inch cake pans. In a large bowl, with an electric mixer set at medium-low speed, beat the room temperature butter and 1 3/4 cups of the sugar until fluffy and light in color, about 5 minutes. Beat in 1 1/2 teaspoons of the vanilla. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, spices and salt. With mixer set at low speed, beat dry ingredients into butter mixture in three parts, alternating with the milk. Pour into the prepared pans. Bake until a toothpick stuck into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pans. Remove from pans and cool completely.
Take the bone out of the salmon and take the skin off; flake salmon. In a 2-quart casserole, sprayed with Pam, put a layer of crackers, then a layer of salmon. Dot with butter; repeat until all salmon and crackers are used. Dot with butter and put enough milk in to cover. Bake at 350° for 3/4 hour.
Cube cheese and melt over low heat. Add remaining ingredients. Serve while hot or warm.
Layer ingredients in greased 9 x 13-inch dish as follows: chicken, cheese, soup, water, stuffing and oleo. Bake at 350° for 45 minutes.
Preheat oven to 400°. Combine all ingredients (except marshmallows) and mix well by hand. Pour into ovenproof casserole dish. Top with marshmallows. Cover. Bake until marshmallows turn light colored. Serve hot.
Melt margarine in large frying pan and lightly brown chicken pieces. Remove chicken pieces; add onions and cook slowly until limp and yellow. Sprinkle with paprika; add chicken pieces, salt and chicken broth. Cover and simmer for 30 minutes.
Boil together apricot jello and pineapple. Cool! Cream together apricot baby food and cream cheese. To this, fold in Cool Whip. Add mixtures together and chill overnight. To serve, cut into squares.