HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place peaches in 9 x 9-inch pan. Combine next 3 ingredients; mix to pancake consistency. Pour over peaches evenly. In seperate bowl combine cornstarch and sugar; sprinkle over cobbler. Pour water on top and bake for 1 hour at 350° or until golden brown.
Boil chicken. Reserve 2/3 cup broth. Bone and coarsely shred chicken and set aside.
Cream butter and sugar; add egg yolks and beat until creamy. Sift flour and salt together three times. Combine soda and sour cream. Add flour mixture alternately with sour cream mixture to the butter, sugar and egg mixture. Stir in vanilla and almond extract. Fold in egg whites that have been beaten until stiff. Spoon batter into a 10-inch greased and floured tube pan. Bake at 300° for approximately 1 1/2 hours.
Dice and brown bacon with onion. Brown ground beef. Combine the rest of the ingredients together with the meat, bacon and onions. Place in a large casserole dish and bake at 350° for 1 hour.
In large bowl cream sugar, egg and butter with electric mixer until fluffy, about 3 minutes. Set aside. In small bowl, mix bananas and milk (to which I add 1 tablespoon vinegar); set aside. Sift together flour, baking powder and baking soda onto paper plate or bowl. Add dry ingredients to creamed butter mixture alternately with banana mixture, stirring with spatula until all dry ingredients are blended, about 1 minute. Stir in chocolate chips and pecans. Spoon into greased and floured bread pan. Drop pan twice from 6-inch height to countertop to remove air bubbles or let rest 20 minutes before putting into oven. Preheat oven to 350°. Bake 1 hour. Cool in pan 10 minutes before removing to rack to cool. Makes 1 loaf.
Dissolve in one (1) gallon of water and shake before each use. It is a good liquid fertilizer for container grown plants. May be made with ingredients found around the house or easily obtained from the drug store.
Bake the potatoes at 425° for 45 minutes or until tender. Cool in a bowl. Combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact. Mash potatoes with cream cheese. Stir into the corned beef mixture. Mound potato mixture into the shells. Sprinkle with Parmesan cheese and paprika. Return to oven for 25 minutes or until heated through. Makes 8 servings.
Mix all in bowl and put in 2 greased and floured pans. Bake at 325° for 1 hour or until done. Makes 3 loaves, 9 1/4 x 6-inch.
Brown hamburger of ground turkey. Cook green peppers and onions in meat. Mix rice, soups and water in a casserole dish. Add browned hamburger. Bake at 375° until done (rice will be tender). Add Mozzarella cheese to top and melt.
Brown beef. Drain fat and set aside. Blend mayonnaise, milk, cornstarch and eggs until smooth. Stir in meat, cheese, onion, green pepper and pepper. Turn into pastry shell. Bake in a 350° oven for 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean. Serves 6 to 8.
Crumble cornbread; mix in remaining ingredients. Pour into a greased casserole dish and bake for 30 minutes at 350° or until brown.
Place the chicken in a small kettle or large saucepan and add the water, bay leaf, onion with cloves, allspice, carrot, celery, salt, peppercorns and thyme. Bring to the boil and partly cover. Simmer 30 minutes.
Melt the butter in a large heavy saucepan and saute the onions over a low heat, stirring frequently, 20 to 30 minutes. Increase the heat, stir and saute the onions until they are golden brown. Add the broths and simmer 20 minutes.
Mix together and put in greased baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes, until cheese is melted.
Mix softened margarine, powdered sugar, flour and pecans. Mix until dough forms and put in a 14-inch pizza pan or jelly roll pan. Prick with fork. Bake 15 to 20 minutes at 350°. Cool completely.
Brown onion and beef. Cook noodles until tender. Put all ingredients together in casserole dish. Bake 1 hour at 350°.
Preheat oven to 350°. In small bowl combine flour, cocoa, baking soda and salt; set aside. In large mixer bowl, beat together butter, sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add the mixture in the small bowl. Finally stir in the white morsels. Drop by rounded tablespoon onto an ungreased cookie sheet. Bake 9 to 10 minutes, until edges are slightly browned. Let stand for 2 minutes, then remove from cookie sheet. Makes about 2 1/2 dozen 3-inch cookies.
Mix together.	Sprinkle with	self-rising flour and place in	greased loaf pan. Bake at 325° for 1 hour and 10 minutes. Remove and spread lots of butter on top and bake for another 10 minutes. When finished baking, butter again.
Boil butter, brown sugar, salt and milk. Blend in powdered sugar. Add vanilla. Spread on cooled cake.
In a large saucepan, heat cider and cinnamon stick to boiling, reduce heat and simmer 5 minutes. Stir in remaining ingredients and simmer.
Cook potatoes in boiling salted water until just tender. Drain and cut into halves or quarters. Heat oil and vinegar with salt and pepper to taste and when hot, add onion and parsley. Pour over hot potatoes and toss well. Serve at once. Makes 6 servings.
Combine 2 cups Bisquick, 2/3 cup milk and 1/2 cup shredded Cheddar cheese. Use a wooden spoon to mix (about 30 seconds until soft dough ball forms). Drop by heaping teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown at 450°. Makes 10 to 12 biscuits.
In large mixing bowl, soften margarine. Cream together margarine and sugar. Add eggs and vanilla; stir well. Blend flour, soda and salt; add to sugar mixture. Stir well. Add oatmeal and chips. Drop by spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes at 350°. Makes 2 to 2 1/2 dozen.
Mix flour, butter and pecans. Bake at 350° for 15 minutes. Let cool.
Combine ingredients using electric mixer. Roll out dough to about 1/4-inch thick. Cut with cookie cutter. Bake on lightly greased tins at 375° for 6 to 8 minutes.
Preheat oven to 500°. With boning knife, carve ribs from roast and save. Rub roast generously with soy sauce and seasonings. Place roast on top of ribs in roasting pan. Bake 30 minutes. Reduce heat to 300° and cook for 20 minutes per pound. Transfer roast from pan to platter. Let stand 10 minutes before carving.
Bake pie shells. Cool. Pour Eagle Brand milk in mixing bowl. Fold in lemonade or lime until thick. Add Cool Whip. Fold. Put in pie shells. Keep in refrigerator.
In small micro-proof bowl, melt chocolate chips on High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred; set aside to cool.
Melt butter in 9x13 inch pan in 300° oven. Beat egg whites until stiff. Add brown sugar gradually. Add pecan halves. Mix until nuts are well coated with meringue. Drop by spoonful into melted butter in pan. Spoon some of the butter over the pecans. Bake at 300° oven for 1 hour. Turn pecans every 15 minutes. Separate into individual nuts on the last turning.
Combine oatmeal and sour milk. Let soak for a few minutes. Add rest of ingredients. Bake in muffin cups at 350°. (You can add blueberries, bananas or applesauce, but you may have to add more flour.)
In a large pan, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain and save the liquid. In same pan, saute the onion in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly, until thickened. Gently stir in cooked vegetables and 1 cup or more of reserved liquid until soup is desired consistency. You can also add cooked beef or fried ground beef to this. Yields 8 to 10 servings/2 1/2 quarts.
Bake yellow cake mix. When cool, crumble cake into punch bowl, dividing the amount so as to have enough for layers in your punch bowl. Add layer of crumbs, one layer of vanilla pudding, one layer of Cool Whip and one layer of strawberry jello. It's best to put the strawberry jello next to the cake crumbs.
Boil macaroni 8 minutes; drain. Heat together in casserole; eggs, beaten well, milk, salt, pepper and butter. Add drained macaroni to eggs and milk mixture. Mix well and top with grated cheese. Bake 45 minutes at 350°.
Chop onions and cook with butter. Put butter and onions on buns. Put Parmesan cheese on top and bake in oven until toasted.
Spray muffin pan with Pam. Spread biscuits in muffin pan. Cook ground beef, barbecue sauce and onion. Fill biscuits 2/3 full. Top with grated cheese. Bake at 400° for 15 minutes.
Put potatoes, celery, onions, parsley and chicken bouillon in water and cook until tender. Blend flour with small amount of milk. Stir in vegetables. Add remaining milk, heat but do not boil. Add cubed cheese. Cover and remove from heat. Stir to blend before serving.
Cut up 1 fryer chicken. Roll in flour and fry until brown. Doesn't have to be tender. Lay on paper towels to drain. Take 2 cans cream of chicken soup and add 1 cup of milk. Put in slow cooker (crock-pot) or in gallon cook pot. Add chicken. Cook on low for 2 or 3 hours.
Mix all ingredients together. Shape into 20 (1 1/2-inch) thick balls. Cook over medium heat, turning occasionally until brown. You can serve with your favorite spaghetti sauce and noodles.
Beat the eggs slightly, then add the sugar, flour, butter, vanilla and coconut. Stir in the milk, slowly, mixing well. Pour into pie shell. Bake at 400° until lightly browned and center is set.
Mix all ingredients, except cherries. Wrap dough around drained maraschino cherries. Bake at 350° for 12 to 15 minutes. Cool on wire rack. Use cherry juice and powdered sugar to make icing.
Mix well; pour into unbaked pie shell. Bake 1 hour at 325°.
Heat taco shells at 350° until crisp (3 to 5 minutes). Brown ground beef. Fill shell with beef; sprinkle with Cheddar cheese. Top with lettuce and tomato.
Melt chocolate chips. Beat/whip egg whites in separate bowl. To them, add vanilla. Add yolks to chocolate one at a time, beating well after each. Add milk and sugar. Then add egg whites and mix well. Pour into baked shell. Cool/chill for an hour before serving. Top with Cool Whip, if desired.
Combine berries, sugar and pineapple in a bowl. Mix well; cover and refrigerate overnight. Add marshmallows and bananas. Stir until mixed. Combine cream and sugar. Beat until soft peaks form. Fold into berry mixture. Refrigerate until ready to serve.
In large bowl, mix grated cheese and flour. Set aside; rub inside of 3-quart saucepan with garlic and discard garlic. Add grape juice and lemon juice; heat until liquid bubbles. Turn heat low. With saucepan still on low heat, gradually add cheese/flour mixture, 1/2 cup at a time, stirring constantly with a wooden spoon until cheese melts. Season with salt, pepper and nutmeg. Transfer to a fondue pot and serve with crusty French bread. Recipe yields 3 1/2 cups of fondue sauce.
Cook cake according to box. Mix pudding according to box. Drain juice off of the pineapple. In a punch bowl, start layering ingredients. First, break up the cake. Add some pudding, then some cherries, pineapple and Cool Whip. Keep layering until you have four layers. Top with remaining Cool Whip.
Brown the pork; add the onions and saute until onions are soft. Pour off excess fat. Stir in the chile, raisins and sugar. Beat the egg whites until they form peaks. Combine flour and egg yolks and mix thoroughly. Fold the egg yolk mixture into the whites until combined to form a batter. Take about 1 teaspoon of meat mixture, roll it in the flour and shape into 1-inch balls. Dip the chile balls into the batter and deep fry in 350° oil until golden brown. Drain on paper towels.
In large shallow baking dish, combine all ingredients, except brisket and bread; add brisket. Cover; marinate in refrigerator 6 hours or overnight, turning occasionally. Cover; roast at 325° for 2 to 2 1/2 hours or until tender, turning after 45 minutes. Remove meat from baking dish; reserve cooking juices. Cut brisket into thin slices; serve on rolls with juices for dipping. Refrigerate leftovers. Makes 6 to 8 servings.
Cut avocados in half lengthwise; remove pit and peel. Mash by putting avocado through a food mill or mash in a small bowl with fork. Stir in remaining ingredients. Cover with plastic wrap, placing wrap directly on surface to prevent darkening and chill at least 2 hours or 3. Serve with chips or fresh vegetables.
Cream butter with sugar; add eggs and flour, mixing well. Stir in buttermilk, nutmeg and flavoring. Pour into pie shell; bake 45 minutes at 350° in center of oven. Freezes well, that is if someone doesn't eat it before you can get to the freezer with it.
Combine ingredients in mixer; mix until smooth. Bake in 3 layers for 25 minutes at 350°, or in long pan for 30 minutes.
Dissolve Jell-O in a small amount of hot water. Whip cold Pet milk until thick. Add sugar slowly. Add Jell-O mixture and lemon juice. Pour mixture in pie crusts. Chill and eat.
Drain juice from beans and put in layers in crock or ceramic container. Add sauce and marinate overnight in refrigerator. When ready to serve, pour off sauce. Garnish with onion slices. Serve cold.
Soak raisins in bourbon overnight. Cream butter and sugar. Gradually add eggs, one at a time, beating after each addition.
Cook potatoes in boiling salted water until done, do not overcook. Place potatoes in large bowl. Add onion, tomato, eggs, pickles and olives to potatoes. Add celery seed, mayonnaise and mustard. Stir mixture only enough to mix well. Leave potatoes diced, if possible. Chill or serve warm.
In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally, until marshmallows are melted. Remove from heat; blend in vanilla. In large bowl, add mixture to cereal; stir to coat. Spread into buttered 9 x 13-inch pan. Cool completely. Cut into bars. Yields 24 bars.
In large mixing bowl, combine 1 cup of the flour, the Parmesan cheese and yeast. In saucepan, heat milk, shortening, sugar and salt just until warm (115° to 120°), stirring constantly to melt shortening. Add to dry mixture in mixing bowl. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a stiff dough. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
Scald milk, stir in sugar and salt. Cool to lukewarm. Dissolve yeast in warm water in 1 1/2 to 2-quart mixing bowl. Add milk mixture, egg, onion and corn meal; stir in flour to make slightly stiff batter. Cover with cup towel and let rise until double in bulk, about 30 minutes. Drop by teaspoonful into hot oil; fry until golden brown, about 1 minute.
Wrap bacon slice around edges of each steak. Coarsely grind pepper and mix with thyme and salt. Press 1/2 teaspoon onto both sides of steaks. Drizzle cognac over both sides of steaks. Cover and marinate at least 2 hours (overnight is better). Grill, panfry or boil to desired doneness but be sure to sear both sides, then lower temperature to finish cooking.
Cut each bacon strip into thirds. Wrap each water chestnut with bacon strip and secure each with toothpick. Dip in teriyaki or soy sauce. Arrange 12 on a dish and cover with paper towel. Cook in microwave oven for 4 to 5 minutes on High or until bacon is crisp. Repeat with remaining appetizers. Yield: 3 dozen appetizers.
Dissolve yeast and sugar in warm water. Add flour and salt and knead for 6 minutes. Cover the dough and let it rise in a greased pan until it doubles in size.
Mix flour, butter and pecans. Put into 13 x 9-inch baking dish evenly. Bake for 15 minutes at 350°. Let cool. Mix cream cheese, powdered sugar and Cool Whip. Spread evenly on baked crust. Mix milk and pudding until stiff. Spread on top of cream cheese mixture. Spread remainder of Cool Whip on top of pudding mixture. Refrigerate overnight.
Place thawed potatoes in 9 x 13-inch dish. Mix next 6 ingredients and pour over potatoes. Top with 2 cups crushed corn flakes and drizzle 1/2 cup melted butter over that. Bake at 350° for 45 minutes.
Combine butter and cream cheese till well blended. Fold in corn and chilies. Place in 1 1/2 qt. baking dish. Bake at 350° for 30 minutes.
When milk is lukewarm, add yeast, then add 2 cups flour. Beat well and let rise, then add the butter, sugar, salt and the 2 beaten eggs. To this, add enough flour to make a soft dough. Knead well. Let rise in a warm place, then shape into small rolls. Let rise in buttered pans. Bake in a brisk oven at 375° for 15 minutes or more. Makes 1 1/2 dozen.
Combine first 7 ingredients in food processor or blender. Oil a 4 to 5-cup straight sided dish and line with plastic wrap. Layer pine nuts, tomatoes, pesto and cheese mixture. Repeat. Fold plastic wrap over top to cover. Press gently to form. Chill 1 hour. Unmold, turn upside-down on plate with nuts on top. Serve with crackers. Prepare up to 5 days ahead or freeze for 3 months.
Combine flour, salt and pepper; pound into meat. In large skillet, brown meat on both sides in hot shortening. Top with onion and tomatoes. Cover; cook over low heat about 1 1/2 hours or until tender. Or, transfer to a 12 x 7 x 2-inch baking dish and cook covered at 350° for 1 1/2 hours. Add green pepper; cook 15 minutes more. Skim off excess fat. Thicken juices, if desired. Season to taste. Serves 6.
Cream 4 tablespoons of sugar and margarine. Add pretzels; mix in cinnamon. Mix well. Press into a 9 x 13-inch glass Pyrex dish, which has been sprayed with Pam, etc. Bake at 350° for 10 minutes. Cool.
Combine egg yolks, beer, oil, 1 1/4 cups flour, sugar and salt in container of blender. Whirl on high for 1 minute. Cover and let batter rest at room temperature for 2 hours or refrigerate overnight. Pare and core the apples and cut into 1/2-inch thick rings. Pour oil into a deep skillet to a 2-inch depth. Heat oil to 375°. Beat egg whites until stiff; fold into the batter. Mix remaining flour and cinnamon in a shaker bag. Shake rings to coat well. Dip rings into the batter coating evenly. Fry rings 3 to 4 minutes or until golden, browning on both sides. Keep warm in a 250° oven. Serve hot sprinkled with confectioners sugar and cinnamon.
I pick around 6 or 7 pounds of beans in the early mornin* part of the day from my garden. Brake* 'em* up in small peeces* about a inch long. Worsh* real good. Cut off the bug bites. Cook in a big pot with enough water to cover 'em. Put in a hunk of hog meat*. Add a gob of lard. Salt. Cook til they're cooked down and the "green" is off of em*.
Preheat oven to 350°. Beat egg and milk. In a plastic bag, combine flour, baking powder, salt, paprika and sesame seed. Dip chicken pieces into egg mixture, then shake one piece at a time in plastic bag. Place skin side up in baking dish. Pour melted margarine over and bake about one hour or until done. Serves 5.
In 1-quart casserole, combine cornstarch, brown sugar, dry mustard and ginger. Blend in teriyaki sauce and orange juice; stir until smooth. Cook or microwave until thickened, stirring every minute. Preheat oven to 350°. Remove giblets from hens; rinse with cold water and pat dry. In small mixing bowl, combine rice and apricots. Stuff hens with rice mixture; close cavities and secure. In 3-quart oblong glass baking pan, place hens, breast side up, on trivet. Cook at 350° for 70 minutes in convection oven or longer in regular oven. Baste with teriyaki sauce every 15 minutes. Serves 4.
Heat oven to 350°. Make crumbs of first 3 ingredients. Save 1/2 cup for top of pie. Mix all ingredients together, including liquids, crumbs, etc. Fill pie pan. Put the 1/2 cup of crumbs on top. Bake at 350° less than 1 hour. Test center after 45 minutes...trial and error. Center should be "set" when done.
Brown beef. Cook onion with chili and garlic until just tender. Transfer both to Dutch oven or deep cooking pan. Add gravy, tomatoes, salt and pepper. Cook on low heat for 25 minutes, stirring frequently. Add beans and cornmeal. Stir for 5 minutes, until thickened. Makes 14 cups.
Cook the mixture until it boils and is thickened. Put in some celery salt and onion salt and pepper if desired. Let cool and pour over chopped cabbage. Makes enough for a large head of cabbage.
Combine all ingredients and bake for 30 minutes at 350°. You may put extra Cheddar cheese on top and put back in the oven for 15 minutes more.
Mix all ingredients together. Add fruit of any kind. Freeze according to directions of ice cream maker.
Cube potatoes and cut up bacon; add cheese and salad dressing and mix. Place in baking dish and pour milk over mixture. Salt and pepper to taste. Bake at 325° until cheese melts, about 30 minutes.
Blend all ingredients except corned beef. Shape into 8 or 10-inch log. Roll in chopped corned beef. Serve with crackers.
Combine syrup, yogurt, eggs and gelatin in top of double boiler. Stir constantly over medium heat until gelatin is dissolved. Using a blender or rotary beater, blend cottage cheese with lime juice until smooth. Combine cheese with gelatin mixture and blend well. Fold in the whipping cream. Pour into greased spring-form pan, which has been buttered and dusted with graham crumbs. Chill until set.
Salt and pepper chicken breasts. Place in large casserole. Mix cream of mushroom soup, sour cream and cooking wine. Pour the mixture over the chicken. Refrigerate overnight. When ready to cook, sprinkle generously with paprika. Bake at 350° for 1 1/2 hours. Do not cover or turn. Serve over yellow rice.
Combine Jell-O and boiling water and mix well. Add remaining ingredients and mix well. Spread 1/2 mixture in a glass baking dish. Chill well until set. Spread with 1 pint of sour cream. Carefully spoon rest of strawberry mixture over top. Chill until solid. Serve plain or on lettuce.
Beat the egg yolk and whole egg until very light. Beat in the water and salt. Stir in and work the flour in with your hands. Divide dough into 3 parts. Roll out on floured board and let dry. Cut into width you prefer.
Melt the jelly in the top of a double boiler. Beat in all the other ingredients except the raisins and stir until the sauce is thickened. Do not despair if this is slow work; it may take as much as 15 minutes. I find I can read a book while I am stirring. When the sauce has thickened, stir in the raisins.
Mix all together until well blended. Bake in 9 x 13-inch pan in 350° oven for 45 minutes.
Mix 1 package onion soup mix, eggs, beef and crackers in large bowl. Make into meat balls. Brown meat balls and drain grease. Mix 2nd package onion soup mix accordingly to package directions. Pour over meat balls and simmer covered for 10 to 15 minutes.
Mix the blueberry pie filling and pineapple together. Add the pecans. Put in sheet cake pan. Put 1/2 box of cake mix on top. Heat the butter or margarine in microwave; pour on top of cake mix. Put in oven for 30 minutes, or until brown.
Clean outer leaves from cauliflower and wash thoroughly. Drain until completely dry. Mix together Miracle Whip and mustard. Spread over top of the whole head of cauliflower. Wrap in foil, stem side down, making sure that the foil is not touching the top of the cauliflower head. Bake in a 350° oven for 30 minutes. This is an easy, delicious alternative to the traditional steamed cauliflower.
Remove tough outer leaves from cabbage and cut into 8 wedges, removing part of hard core. Place wedges in a greased casserole. Place onions, ground beef and rice between wedges. Combine tomatoes, hot water and seasonings and pour over casserole. Cover and bake at 350° for 1 hour and 30 minutes. Serves 6 to 8.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. In a large bowl, combine butter, sugar, eggs and vanilla. Beat on high for 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt. Add alternately with water to creamed mixture. Blend just until combined. Pour into prepared pans. Bake for 30 to 35 minutes or until toothpick comes out clean.
Put oleo in pan and melt. Then add corn and sugar and cook on low for awhile. Then add cream cheese, chopped. Cook awhile longer.
In salad bowl combine peas, cabbage and onions. In a small bowl mix sour cream, mayonnaise, salt, curry, pepper, mustard and vinegar. Blend well. Pour over cabbage mixture and toss lightly. Cover and refrigerate for at least 1 hour or until next day. Sprinkle peanuts over salad before serving. Yields 4 to 6 servings.