HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut in half the 5 peaches. Mix together flour and brown sugar. Sprinkle over pastry in pie pan. Arrange peaches, cut side up in sugar mixture. Mix together, milk and egg, beat slightly and pour over peaches. Mix together 1/3 cup sugar, flour, cinnamon and nutmeg and sprinkle over top of pie. Bake at 425° for 40 to 50 minutes; until knife inserted comes out clean.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in measure liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in Cool Whip with wire whip until blended. Refrigerate 10 minutes or until mixture mounds. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate 4 hours or until firm. Unmold. Makes 10 servings.
Mix in wine bottle and season according to taste. Let set 24 hours. Use as barbecue sauce on ribs or chicken.
In a large bowl, place sugars, eggs, oatmeal and vanilla. Pour margarine over ingredients. Blend for about 5 minutes with an electric mixer. Sift together flour, baking soda, baking powder, cinnamon and salt. Stir into sugar mixture. Stir in chocolate chips. Bake at 375° for 10 minutes.
Combine the first 5 ingredients, then add the veggies, chopped (quantities are approximate, and you can adjust the veggies-to-liquid portions to suit your taste). Chill for at least 3 to 4 hours (about 8 is best).
Mix these ingredients well and form into balls. Cut core from large head of cabbage; submerge in boiling water in large kettle. Let stand 10 minutes until leaves are softened. Remove leaves and wrap a large leaf around each meatball. Place leftover cabbage leaves in bottom of 6-quart kettle, then place bundles on top. Add 2 cans tomato soup and about 1/4 cup catsup. Add water if needed and simmer 1 to 1 1/2 hours or in oven for 1 1/2 hours at 325°. Let stand 20 minutes before serving.
Remove stems from clean mushrooms; chop stems finely. Add onion to stems; microwave uncovered on High for 4 minutes, stirring after 2 minutes. Blend in cheese. Mash; mix well. Add bread crumbs and bacon; mix well. Fill caps of mushrooms; arrange in 8-inch round pan. Microwave uncovered on High for 3 to 4 minutes, turning dish once.
Brown beef with onions. Add onion salt, garlic salt and all other ingredients except corn and potato. Simmer on low heat about 1 hour. Add corn and cook for 15 minutes (be sure to stir, because corn will stick). Grate Irish potato and add to stew to thicken. Cook until potato is done. Easy to freeze, just let cool and put in containers.
Mix yeast and water; add to dry ingredients. Add buttermilk and mix like biscuit dough. Fold out and cut like biscuits. Melt in bottom of pan and dip biscuits in melted butter (I use 1 stick of butter). Fold in half and place close together in pan. Bake 15 or 20 minutes at 425°.
Mix all together; microwave on High for 5 minutes. Stir. Microwave 5 more minutes or until sugar melts. Serve with sliced Granny Smith apples, dipped in orange juice.
In a pot, add an even amount of water to 1-quart of berries; bring to a boil. Turn down to medium heat and cook for 5 minutes.	In a large bowl, melt 1 stick of margarine. In another bowl, mix flour and sugar; add to that mixture 3/4 cup milk. Pour this batter into melted butter; stir and add sweetened berries with juice. Stir a few times. Bake in oven at 350° for 45 to 50 minutes. Fifteen minutes into baking time, stir once and sprinkle with sugar.
Combine flour, 2 cups sugar, oil, eggs, orange juice, vanilla and baking soda. Beat at least 5 minutes. The batter will be very thick. Core, peel and very thinly slice apples. Mix 3/4 cup sugar and cinnamon in separate bowl. Grease and flour tube pan. Alternate cinnamon/sugar, apples and batter (in that order), 1/3 of each at a time. Bake at 350° for 1 to 1 1/4 hours or until toothpick comes out clean.
Mix flour and dry ingredients. Stir in walnuts, raisins and apples. Cream oleo and sugar. Beat in eggs. Add flour to mixture and work together. Place in well-greased pan. Bake at 350° for 40 to 50 minutes. While cake is baking, make frosting.
To make Rodney, LeJon and Lynnette's own homemade barbecue sauce, just throw everything in same pot and simmer for 20 to 30 minutes.
Cream sugar, Crisco and margarine with eggs until smooth. Add salt to flour along with baking soda. Mix alternately with flour mix until all used. Beat until smooth, adding the flavorings. Grease and flour a tube pan. Pour batter in pan; place in cold oven. Bake at 325° for 1 1/2 hours. Cool in pan for 10 minutes, then turn out on cake plate.
Melt 1 tablespoon margarine or butter in medium skillet. Add 3 to 4 chopped green onions. Simmer, then add salt and flour; add 1 cup milk (not necessary) and water for consistency. Use for taste Worcestershire or soy sauce. (A few dashes should be enough.) Let simmer until you reach desired consistency.
Mix all ingredients in a bowl and let it set for about 30 minutes. Roll into small balls. Bake on ungreased cookie sheet at 350° for 25 minutes or until sausage is done.
Sprinkle this over omelet while cooking slowly. Run spatula around edge to allow uncooked portion to flow underneath. When egg is almost cooked, but still shiny, loosen edge; roll or fold one-half over. Serve at once.
Thaw strawberries. Put all ingredients in a large mixing bowl. Beat for 3 minutes at medium speed. Pour into a greased and floured pan. Bake at 350° for 55 to 65 minutes.
Shred cabbage, grate carrot and chop green pepper finely. Add salt to cabbage and allow to stand 1 hour. Drain well. Add carrot and pepper and mix. Heat remaining ingredients until sugar dissolves. Cool. Pour over slaw and freeze in containers. Makes 12 servings.
Heat oven to 350°. Cook noodles as directed; drain. Mix noodles, tuna, soup, mushrooms, sour cream, milk and pepper in ungreased 2-quart casserole. Mix bread crumbs, cheese and margarine. Sprinkle over tuna mixture. Bake 35 to 40 minutes. When done, sprinkle with parsley.
Cook macaroni in 4 cups boiling water and salt. Drain. Mix milk with egg, beating until mixed. Layer macaroni and cheese alternately in casserole dish, ending with plenty of cheese on top. Pour milk mixture over this and bake for approximately 25 minutes. Do not bake too long as it will be dry. Bake just long enough for the mixture to become bubbly. This is a favorite of my grandchildren.
Preheat oven to 350°. In large bowl, combine peanut butter, margarine, brown sugar and white sugar. Beat until creamy. Add 2 eggs and vanilla. Mix well. Then add flour, baking powder and salt.
Bring water to boil; add grits while stirring. Lower heat to medium when grits have turned water white. Take off heat and add egg, slowly so white blends in, stirring constantly. Add cheese. Butter 9 x 10-inch dish. Pour grits in dish and cook in oven at 375° until center is firm.
Mix with hands. Drop on greased cookie sheet by teaspoon. Bake at 350° for 10 minutes.
Dissolve jello in boiling water. Add cream cheese and chopped pecans. Add frozen strawberries to the hot jello and have the cheese either cubed or made into balls with the nuts. I usually just cube the cheese and add the nuts alone. This will almost set up while you stir in the cheese and nuts.
Rinse chicken and pat dry. Arrange in lightly greased 9 x 13-inch baking dish. Sprinkle with garlic powder and pepper. Top with cheese slices. Spoon mixture of soup and wine over chicken. Sprinkle with stuffing mix; drizzle with margarine. Bake at 350° for 55 minutes. Serve with rice or Rice-A-Roni. Yield: 6 servings.
Layer potatoes in an oiled baking dish. Sprinkle with salt and pepper. Spread corn; sprinkle with pepper, onion and carrots. Crumble beef over top. Sprinkle again with salt and pepper. Top with tomato sauce; spread evenly. Bake, covered, for 30 minutes. Top with cheese and bake for 10 to 15 minutes longer. Serves 4 to 6.
Brown flour and chili powder in oil. Stir in water gradually. Simmer for 30 minutes. Brown hamburger meat and onion. Season with salt, pepper and garlic salt.
Brown chops and remove. Add onion and the next 4 ingredients and saute. Remove 1/2 of these vegetables; set aside. Add tomatoes, hot sauce and pepper to remaining vegetables in pan. Combine cornstarch in 1 tablespoon water. Add to vegetables. Cover; cook for 1 minute on medium heat. Stir and mix. Put chops in pan; cover and cook 15 minutes. Stir other half vegetables in rice. Serve chops over rice.
Dissolve yeast in warm water. Add the egg. In another bowl, mix the sugar, shortening and boiling water until all the shortening has melted smoothly into the mixture. Allow to cool slightly, then add to the yeast mixture. Mix all liquids together. Fold in flour and salt. Stir until thoroughly mixed. Allow to rise until double in size.
Mix thoroughly the cornmeal, flour, salt and baking powder. Add slowly the boiling water, a small amount at a time, until the mixture is damp but not runny. Add eggs; beat and add chopped vegetables and jalapenos if desired. Drop by spoonful into hot grease (deep fat) that fish were fried in, until golden brown.
Soak peas in cold water for a few minutes. Dehusk peas by grating in a blender for a few seconds. Add water and peas to a large bowl; drain water and black-eyes. Repeat several times until black-eyes and husks are removed. Blend the peas until very fine. The mixture should be thick. Finely chop onion and add to the blended peas. Add salt and pepper to taste. Mix thoroughly. Heat oil and, using a spoon, scoop small portions into the oil and deep fry until golden brown. Serve with custard, cereals or Quaker oats for breakfast. It can also be served as an entree for dinner or eaten as a snack.
Mix well. Put in a 10 x 15-inch pan. Bake at 400° for 8 minutes.
Bake and cool pie shell. Wash and hull strawberries. Cut up one cup berries. Mix sugar and cornstarch in 2 quart saucepan. Stir in water until smooth. Add cut up berries. Cook and stir over medium heat until thick and clear. Stir in food coloring; cool. Arrange remaining whole berries in pie crust. Pour cooked berries over them. Chill until firm, about three hours. Garnish with whipped cream or topping.
Mix well by hand, take a small ball of dough and put out real thin. Place on ungreased cookie sheet and bake at 275° for 30 minutes. Let cool before removing from cookie sheet.
Cook turnip and potato until tender; drain and remove to bowl. Put broth in skillet. Cook onion and pepper over medium heat for about 4 minutes. Add corn, turnip and potato; toss with thyme, salt, pepper and 3 tablespoons parsley. Coat heavy skillet with olive oil spray. Cover and cook over medium heat for 5 to 7 minutes, until bottom is golden.
In double boiler over hot, not boiling water, heat chocolate and corn syrup until melted and smooth. Stir occasionally with rubber spatula. Cover and refrigerate 30 minutes or until cool. Stir in vanilla.
Wash peas thoroughly and cover with cold water and let soak overnight. Put peas in large pot, covered in water, bring to boil. In frying pan, add small amount of cooking oil. Add onion and celery until slightly brown. Add to peas. Add diced ham to peas. Let simmer for 1 hour. Add remaining ingredients and simmer for 1 hour longer.
Microwave: In 3-quart casserole, microwave bacon on High until softened (2 1/2 to 3 minutes). Add potatoes. Cover; microwave on High, stirring after half the time, until potatoes are crisp-tender (5 to 8 minutes). Stir in onions and green pepper. Cover; microwave on High, stirring halfway, until crisp-tender, 2 to 2 1/2 minutes. Pour off fat. Stir together remaining ingredients, except cheese. Pour egg mixture over vegetables; stir to blend. Cover; microwave on High, stirring halfway, until eggs are just dry and set, 4 to 5 minutes. Sprinkle with cheese; let stand until cheese melts.
Mix all ingredients together. Add black pepper to taste. Simmer over VERY LOW heat. Add small amount of milk for desired thickness. Serve hot.
Arrange rhubarb in 9 x 13-inch pan. Cover with 1 cup sugar and dab with bits of butter. Sprinkle with cinnamon. Cream shortening and sugar. Add egg and beat. Sift flour and baking powder together and add alternately with milk. Pour over rhubarb. Bake at 350° for 50 to 60 minutes. Serves 8.
Saute garlic, celery, onion and carrots in oil, just until vegetables are tender-crisp. Add thyme, oregano, bay leaves, tomato puree and water. Bring to a boil and add spinach, green beans, peas and kidney beans. Bring mixture to a boil again and add pasta shells. Reduce heat and simmer mixture, just until shells are cooked. Do not overcook. Discard bay leaves and season to taste with salt and pepper.
Fry bacon until done, then add veal, which has been cut into portions and brown in hot bacon fat. Add onions and brown, then season well with paprika and salt. Stir in sour cream and tomato sauce. Cover pan and cook about 20 minutes. Serve cutlets covered with the sauce.
In a large bowl, mix flour, yeast, wheat germ and salt. Gradually stir in 1 1/4 cups flour, more or less, by hand; add enough to make a stiff batter. Cover and let rise until light and doubled. Stir down and place in a greased 2-quart casserole or loaf pan. Cover and let rise until doubled. Bake at 375° for 35 to 40 minutes until deep golden brown. Remove from pan and cool.
Cook sliced potato in boiling water, 5 to 6 minutes, until tender. Drain, rinse under cold water and pat dry. Dice cooked potato slices.
Place chicken in a plastic bag set in a deep bowl. In a small bowl, stir together vinegar, oil, mustard, sugar, salt, paprika and pepper; pour over chicken. Close bag. Marinate chicken in refrigerator for 2 to 5 hours, turning bag frequently.
Blend milk and lime juice. Then blend in Cool Whip. Place mixture into pie crust and refrigerate. Takes about 5 minutes to make.
Combine first 5 ingredients in glass casserole dish. Microwave on High, uncovered, for 6 to 7 minutes. Add bread crumbs and seasonings. Spread stuffing on chicken and roll up. Hold ends closed with toothpicks. Arrange in dish; pour combined wine and soup over chicken. Cover with wax paper and microwave on High 11 to 15 minutes.
Overlap 1/8-inch slices of dough roll on 14-inch pizza pan. Bake in a 375° oven for 10 to 15 minutes. Cool. Mix the cream cheese, sugar and vanilla. Spread over cooled cookie shell. Arrange fruit on top and drizzle with mixture of preserves and water. Chill and serve.
Season meat with salt and pepper and add onion. Form into egg size balls. Brown in 2 tablespoons of oil in a deep skillet or small Dutch oven; set aside. In drippings, mix in and brown flour. Add water to make a creamy gravy. Place balls in gravy and cook over low heat for 30 minutes.
Cut up shrimp; toss with macaroni that has been cooked and cooled. Add cheese, celery, green peppers and onions. Blend in remaining ingredients. Cover and chill. Before serving, stir salad. May be served in lettuce lined bowl and topped with green pepper rings. Makes 4 to 6 servings. A favorite of my family.
Preheat oven to 350°. Combine butter and sugars and beat on a medium speed of electric mixer until soft and well incorporated. Add vanilla. Add eggs. Add 1 cup flour. Mix together salt, cinnamon, baking soda and remaining 2 cups flour and add to batter. Add chips and nuts and mix until incorporated. Using a spoon or a portion scoop, scoop out batter and roll into balls 1 to 1 1/2-inches in diameter. Place on baking sheet and press down slightly to flatten so each looks like a small hockey puck, about 2 1/2-inches in diameter. Bake 10 minutes, no longer; they continue to cook once you pull them out of the oven.
Drain peaches; reserve 1/3 cup syrup. Chop peaches. Dissolve jello, sugar and salt in boiling water. Add syrup. Chill until slightly thickened. Blend almond extract into Cool Whip; gradually blend into jello, then fold in peaches. Pour into a 5-cup mold. Chill about 4 hours.
Melt the chocolate together with the shortening; beat eggs, and sugar gradually, then add flour sifted with salt. Next add chocolate-shortening mixture, vanilla and nuts. Turn into two greased shallow pans, 9x13-inch. Bake in a hot oven 450° about 10 to 12 minutes. Cut into squares while warm. May be dusted with powdered sugar while warm.
Preheat oven to 375°. For base, mix flour, baking powder and salt. In a separate large bowl, cream softened butter and sugar until light and fluffy. Beat in egg. Place blueberries in a bowl and dust with a small amount of flour (this will prevent them from sinking to the bottom!). Toss to coat. Add remaining flour mixture and milk alternately to creamed mixture, mixing continually. Gently fold blueberries into batter.
Heat oil in a 12-inch skillet, cook mushrooms, onion and pepper until tender. Stir in cream cheese and worcestershire. Stir into vegetable mixture. Add sausage. Heat and stir until cheese is melted. Put in a chafing dish. Serve with crackers or corn chips. Makes 4 cups.
Mix all ingredients together. Bake on ungreased cookie sheet at 350° for 7 minutes.
Place fish in casserole dish. Cut in half to fit better if needed. (Fish can be thawed first if desired.) Mix soup, water and thyme. Pour over fish. Bake in 325° oven for about 1 hour or until fish is done.
Mix well with a spoon. Place in a 9 x 13-inch dish. Cover well and freeze.
Grease 9 x 13-inch pan. Pat each biscuit into 4-inch circle. Mix tomato sauce and oregano. Spoon some on each biscuit. Spoon on meat and mushrooms. Bake until crust is light brown in 400° oven. Take out of oven. Spoon cheese on top. Put back in oven until cheese is melted.
Place chicken breast fillets in a 1 1/2-quart baking dish. Stir in sauce, onion, mushrooms and green pepper. Cover dish; bake at 350° for 45 minutes, stirring every 15 minutes. Remove dish from oven; sprinkle with cheese. Place back in oven for 5 minutes. Remove and serve.
In an 8 x 8-inch glass casserole dish sprayed with Pam, layer ingredients in order listed. Cook on High in microwave for 7 to 10 minutes, rotating halfway once or in conventional oven at 350° for 40 minutes. Serve with salad and chips. Exchanges: 3 1/2 meat; 1 bread; 1/2 vegetable and 1 3/4 fat (with beef) (1 fat with turkey).
Brown steak in oil; add sliced onion rings. Remove steak from pan. Add flour, salt and pepper to oil. Brown flour. Add water and replace steak; simmer for 30 minutes. Steak will be very tender. Great over homemade biscuits.
Brown onions, celery and peppers in butter. Add tomatoes and simmer at least 1/2 hour. Add peeled and deveined shrimp. Simmer 15 to 20 minutes. Salt and pepper. Serve over hot, cooked rice.
Brown the beef with diced onion, green pepper, minced garlic and tomatoes. Add cooked spaghetti (not too done). You should have approximately 2/3 meat mixture and 1/3 spaghetti.
Very darkly brown finely chopped onion and garlic in olive oil. Remove onion and garlic and dispose. In oil, brown sausage (skinned and mashed) and hamburger with parsley, basil, oregano and salt and pepper to taste. Add tomatoes, sauce, wine, bay leaves and sugar to taste. Carrot and pork chop may be added. Simmer for 4 to 6 hours. Remove carrot and bay leaves. Serve over hot cooked spaghetti. Serves 6 to 8.
Combine chicken, orange sections, grapes, cantaloupe balls, almonds, and mayonnaise. Chill. Arrange cantaloupe rings on lettuce and fill with chicken salad. Garnish with mint or watercress. Serves 6 to 8.
Just layer ingredients in a pan. Melt butter in a 13 x 9 x 2-inch baking pan. Sprinkle crumbs evenly over butter (tap sides of pan to distribute crumbs). Sprinkle on coconut, chocolate morsels and pecans. Pour sweetened condensed milk evenly over top. Bake in a moderate 350° oven for 30 minutes. Cool in pan. Cut in bars.
Beat together with electric mixer all ingredients except shrimp until smooth. Add shrimp and beat until shrimp is blended and chopped fine. Serve on crackers or bagels.
In large bowl mix all ingredients. Mix and make into balls. Put in large pan and cover with tomato puree. Cook 1 hour at medium heat.
Heat pan with oil. Brown ginger and garlic slightly. Add pork; fry	for 1	minute. Put in salt and aji; fry for another minute over a low flame. Add water. When it comes to a boil, add watercress. Cook for 3 minutes, or until done.
Brown lamb in butter. Add onion, green pepper and mushrooms. Saute briefly until onion wilts. Break up tomatoes and add with oregano to meat. Simmer until done, about 30 to 45 minutes. Serve over rice. Serves 4 to 6.
Cook and mash potatoes. Mix in remaining ingredients. Sprinkle with topping. Bake at 350° for 40 minutes.
Saute onion and garlic in 2 tablespoons oil. Add other ingredients and simmer one hour. During last 20 minutes, add the tortillas which have been cut into 1-inch strips. Remove pot from burner and add the cheese.
Cook lasagna as directed on package. Brown hamburger and onion together. Drain. Add spaghetti sauce and mushrooms to hamburger. Use 9 x 13-inch loaf pan and place in layers (3 layers) the lasagna, sauce, dab on cottage cheese and Mozzarella cheese. Bake in 325° to 350° oven for 45 minutes.
Cook cauliflower and mixed vegetables according to directions. Stir Cheddar cheese into white sauce. Butter a 2-quart casserole dish. Layer vegetables, onion and pimento. Pour sauce over and sprinkle cracker crumbs over sauce. Repeat layers. Bake at 350° for about 25 minutes. During last 5 minutes, add onion rings to top of casserole.
Mix flour, cornstarch and sugar in bowl; blend in oleo until a soft dough is formed. If dough is too soft to handle, cover and chill. Shape into 1/4-inch balls. Roll in coconut. Place 1 1/2 inches apart on ungreased baking sheet. Bake at 300° for 20 to 25 minutes or until lightly browned. Makes about 3 dozen.
Air dry 3 cups fresh berries. Combine sugar, cream cheese, juice and rind. Mix until smooth. Dip each berry into glaze. Set aside to dry if serving same day. Refrigerate, if serving later. Tops may be left on berries for dipping and decorative purposes.
In small bowl, mix first 4 ingredients. In big bowl, mix next 2 ingredients. Combine small and big bowls. Crunch up Oreos (scrape off icing). Place in bottom of 9 x 13-inch pan. Save handful of Oreos for top of dessert. Chill.
In medium mixing bowl, dissolve gelatin and salt in boiling water. Add cold water and lemon juice; mix well. Chill until thickened, but not set, about 30 minutes. Fold in remaining ingredients. Pour mixture into greased mold or 8-inch square pan. Chill until firm (2 hours). Serve on lettuce leaves with salad dressing or mayonnaise, if desired.
Combine the sugar with 1 gallon of the apple juice. Place over medium heat and stir until sugar dissolves. Remove from heat and add remaining ingredients. Chill.
Cook raisins in water for 3 minutes; do not drain. Cream together the shortening, sugar, liquid sweetener, eggs and vanilla. Sift flour with soda, salt, nutmeg and cinnamon and blend into creamed mixture. Stir in oatmeal and nuts. Drop by spoonfuls on slightly greased baking sheet. Bake at 350° for 10 to 15 minutes until light brown. Makes 3 to 4 dozen.
Preheat oven to 325°. Combine flour and baking soda in a small bowl. Beat margarine, sugar, brown sugar and vanilla in a large mixing bowl. Add eggs. Add dry flour mix. Stir in chocolate chips. Drop on cookie sheet (dry); do not grease. Bake for 6 minutes for soft cookies. Clean up fast while cookies cool. Do not leave kitchen sink full of dishes or you will not get to make another batch any time soon.
Chop all vegetables fine. Cover bottom of pan with oil, ham, shrimp, then chicken, salt, pepper, mushrooms, green onion, celery, water chestnuts and bamboo. Stir after each addition. Add pepper and 2 tablespoons shoyu. Sprinkle 3 tablespoons Mochiko; stir. Add bean sprouts and watercress; toss. Place back on platter. Spread out so as not to cook the bean sprouts any more. Spoon mix on egg roll skin. Wrap and dab the end with water; fry in deep oil. Makes 18 egg rolls.
Mix together well; bake in a 12-inch skillet at 375° for 35 minutes.
Mix meal, flour (plain), salt, sugar, milk, water and egg together. Use ovensafe pie dish or iron frypan. Place butter into dish or pan and allow it to melt in oven at 425°. When butter has melted, pour cornbread mixture into pan. Place back into oven set at 425° and allow to bake for 20 minutes.