HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour peaches and juice into a dish. Mix together the sugar and flour. Pour over peaches. Break up margarine over this. Bake at 350° for 1 hour.
Saute onion. Add meat and cook until meat is no longer red. Add soup, water, noodles and salt. Cook 10 minutes. Add corn and mushrooms. Pour into baking dish. Sprinkle with grated cheese. Bake 45 minutes at 350°.
Cream oleo and add the brown sugar, flour and nuts. Pat into 9 x 13-inch pan and bake at 400° for 20 minutes. When cool, crumble and pat back into the pan. Save 2 tablespoons of crumbles for top.
Separate biscuits, dividing each into halves. Line small party muffin tins with biscuits. Fill with bacon or ham, cheese, adding onions and peppers, if desired. Mix eggs and milk. Season with salt, pepper and nutmeg. Spoon milk mixture over biscuits. Place in 350° oven until "set" and pastry is lightly browned, about 10 to 12 minutes. Remove from pan and serve immediately.
Mix pudding with milk until thickened. Fold in Cool Whip. In a 9 x 13-inch pan put a layer of graham crackers, then 1/2 of the pudding mixture. Repeat another layer of graham crackers and the other half of the pudding mixture. End with a layer of graham crackers. Spread chocolate icing on top. Refrigerate.
Peel potatoes and cut them into 1/4-inch slices. Place the slices in a 2-quart saucepan. Add water to cover. Set the lid on the pan askew and boil for 15 minutes or until tender. Drain the potatoes and mash with a fork or potato masher, adding the milk to moisten them. Mix in the butter, sour cream and cream cheese until well blended. Season with the salt and pepper and sprinkle with the chives, if used.
Combine broccoli, onion and cheese in a large bowl. Mix mayonnaise, sugar, vinegar and seasoning. Toss. Refrigerate at least 1/2 hour before serving. Add crisp fried bacon just before serving.
Combine butter, eggs, sugars, salt and vanilla. Beat with a wire whip or rotary beater until smooth. Stir in corn syrup until blended, making as little foam as possible. Gently stir in pecans. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes.
In one bowl, combine dry ingredients. In another bowl, combine liquids and eggs. Add flour mixture to liquids and stir just until batter is smooth. Do not overbeat. Pour into a greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes or until golden brown. Yield: 8 or 9 servings.
Mix all ingredients together and pour into a greased 8 x 8-inch pan. Bake at 400° for 20 to 30 minutes or until light golden brown.
Mix fruit juices together, adding water to tangerine as directed on can. Add sparkling water. Pour over ice cubes in large pitcher. Makes about 12 glasses.
Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Measure 1 1/2 cups; stir in applesauce and cinnamon. Pour into bowl or 8 dessert glasses. Refrigerate until set but not firm. Refrigerate remaining gelatin until slightly thickened. Mix in yogurt; spoon over gelatin in bowl. Refrigerate 2 hours or until set. Garnish with additional yogurt, apple slices and mint leaves, if desired.
Heat oven to 350°. In large casserole dish, add butter, water, sugar and vanilla. Let mixture get very hot. Stir occasionally. Roll out dough in a large circle. Sprinkle with apples, brown sugar and cinnamon. Mix this and place on dough. Roll up as a jelly roll. Cut into 1 1/2-inch slices and drop into hot mixture. Cook very slowly until golden brown, about 1 hour.
Place pork chops in baking pan laying flat (not on top of each other). Mix remaining ingredients together and pour over pork chops. Cover with foil and place in refrigerator for 2 hours, then bake, covered, with the foil for 1 hour at 350°. Remove foil and pour off liquid, then brown the chops about 15 minutes or until as brown as you'd like.
Mix cereal, peanut butter and syrup together. Spread into a 9 x 13-inch pan. Spread ice cream on top. Set in freezer for 1/2 hour. Take out of freezer. Spread chocolate over ice cream. Sprinkle 1 cup peanuts over top. Freeze until ready to serve.
In 1 1/2-quart glass casserole, stir together sugar and syrup. Microwave at High 4 minutes. Stir in 1 cup roasted, salted peanuts. Microwave at High 3 to 5 minutes until light brown. Add butter and vanilla to syrup mixture, blending well. Microwave at High 1 to 2 minutes. Syrup will be very hot and sticky. Stir in 1 teaspoon baking soda gently until light and foamy. This does not take long! Pour mixture onto lightly greased cookie sheet quickly! Spread mixture out some by tipping pan back and forth. Cool 30 to 60 minutes. Break into pieces.
In blender container, place orange juice, syrup and sugar. Cover; blend. Pour over ice in glass; top with whipped cream. Garnish with orange slice, if desired. Serve immediately. Makes 1 (6 ounce) serving.
Grease 1 1/2-quart baking dish with cooking spray. Pare and thinly slice potatoes in bowl. Toss potatoes. Add parsley, garlic, salt and spices in prepared dish. Alternating with layers of potatoes, add broth. Cover with foil. Bake at 400° for 30 minutes. Remove foil and bake 30 minutes longer. Sprinkle with remaining cheese. Bake until potatoes are tender, about 15 minutes. Sprinkle with parsley. Serves 8.
Stir together and drop into muffin pan. Bake at 400° until brown on top.
Position knife blade in food processor bowl; add cottage cheese and milk. Process about 45 seconds until smooth. Fold in yogurt and remaining ingredients. Cover and chill thoroughly. Serve with assorted fresh vegetables. Yields 1 1/2 cups. Contains 1.5 g protein, 2 g fat, 7 g carbohydrates.
Dissolve jello in 1 cup boiling water. Dissolve cranberry sauce in 1 cup boiling water. Mix together and add chopped nuts. Pour half into container and let set. Spread sour cream over set mixture. Add remaining mixture and let set. Cut and serve.
Mix crumbs and melted butter; press in 9 x 12-inch oblong pan for crust. Place butter, sugar, eggs and vanilla in mixing bowl; beat 20 minutes at high speed. Spread on crust. Slice bananas, dip in pineapple juice and arrange on batter. Spread pineapple on top of bananas. Chill overnight. Next day, spread Cool Whip, sprinkle nuts and add cherries.
Mix first 5 ingredients. Add eggs and mix until cheese is evenly distributed. Stir in shrimp. In a deep skillet or saucepan, heat oil to 375°. Carefully drop teaspoons of batter into oil. Fry 3 minutes or until golden, turning once. Drain on paper towels. Serve hot. Makes 3 dozen.
Preheat oven to 350°. Grease loaf pan. Mix 1 can beer with 3 tablespoons sugar. Stir in 3 cups self-rising flour. Pour into prepared loaf pan and bake 40 to 45 minutes.
Preheat oil in iron skillet. Sprinkle fish with lemon pepper. Place fish in hot skillet and cook for 4 to 5 minutes on each side. Put lemon pepper on other side when turned. Combine lemon juice, butter, oregano and garlic and heat in microwave. Drizzle over fish when done. Serve with pasta or rice and salad. Yummy!
Dissolve jello, water and sugar together. Add remaining ingredients. Freeze in small containers. Set out about 2 hours before serving. Add 2 bottles (quart) of ginger ale. This serves about 12 (generous servings).
In a large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Serve over noodles. Makes 4 servings.
Combine and cook until thick and vegetables are tender, 1 to 3 hours. Put in hot, sterilized pint jars; seal and set aside to cool. Mark and store in dark place.
Cook meat and onions in iron skillet until almost done. Add everything else; bring to boil and reduce to low. Simmer about an hour or remove to crock-pot and keep on low until ready to serve.
Bring pineapple to boil. Stir in Jell-O and dissolve. Remove from heat and add buttermilk. Chill until partially congealed. Fold in Cool Whip. Add nuts, if desired. Refrigerate.
Boil chicken, celery and onion together for 1 hour. Cool. Skin and debone chicken; chop into small pieces. Save broth. Cook frozen vegetables in broth. Mix chicken, vegetables, Wyler's chicken stock, soup and 1 can of broth; season to taste. Use Grandma Frakes' pie crust.
Mix in blender all ingredients. Scrape sides and mix 45 seconds more. Pour in jar and cool until thick. Equivalent to one can of Eagle Brand milk.
With your hands, mix sugar and peanut butter together. Divide into 3 equal portions; set aside. Prepare the vanilla pudding according to package directions. Spread 1/3 of peanut butter mixture in the bottom of the pie shell. Spread pudding over peanut butter layer. Spread 1/3 peanut butter mixture over pudding layer. Spread Cool Whip over this layer. Spread remaining 1/3 of peanut butter mixture over Cool Whip. Refrigerate for 1 to 2 hours.
Follow directions on shrimp boil package to boil shrimp. Cocktail sauce is low-fat and very tasty. This is a great alternative to fried shrimp. Try placing shrimp on a saltine cracker topped with cocktail sauce. Yum Yum. Serve with vegetable and boiled new potatoes. Makes 2 servings.
Mix all ingredients together and bake in a greased 9 x 13 x 2-inch pan for 30 minutes at 350°.
Pare eggplant and cut into 1/2-inch pieces. Combine bread crumbs and 1/2 teaspoon salt; coat both sides of eggplant with seasoned crumbs, reserving leftover crumbs. Brown the eggplant in hot cooking fat, draining on absorbent paper.
In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly, until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or until tomatoes are tender. Remove bay leaf. Garnish with lemon, if desired. Yields 4 servings (5 cups).
Cream the oleo. Add sugar, eggs and vanilla. Add dry ingredients with sour milk. Drop by teaspoon on greased cookie sheet. Sprinkle with cinnamon-sugar. One cup of raisins can be added to batter, if desired. Bake in a 400° oven for 10 to 12 minutes.
Soften yeast in water. Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast. Add flour. Cover and let rise 50 to 60 minutes. Stir down dough. Turn into well-greased 8-inch round casserole. Let rise 30 to 40 minutes. Bake at 350` for 40 to 50 minutes.
Take 3 cups flour, add sugar and salt and resift. Scald milk and cool to lukewarm. Measure 1/2 cup milk and stir in yeast. Stir slightly beaten eggs and butter into remaining milk. Combine egg mixture with flour, sugar and yeast mixture. Stir well. Looks like thick syrup. Cover with towel and let rise 1 1/2 hours. Stir in remaining flour and refrigerate overnight. Grease large tube pan. Turn dough on floured board and form into small (ping-pong) balls. Dip each ball in melted butter and in cinnamon-sugar mixture. Form single layer on bottom of pan and cover with pecans. Repeat until 3 layers are formed. Let rise until double. Bake at 325° for 50 to 55 minutes. Remove from pan immediately and leave upside down on plate. Best hot.
Stir together cocoa and boiling water in bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt. Add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch or two 9-inch layer pans. Bake at 350° for 25 minutes for 8-inch pans or 35 to 40 minutes for 9-inch pans or until cake tester comes out clean. Cool for 10 minutes. Remove from pans. Cool completely. Frost as desired.
Brown ground beef, onion and garlic salt. Drain grease. Add flour, salt, paprika and mushrooms. Cook for 5 minutes. Add cream of chicken soup. Simmer for 10 minutes. Add sour cream. Heat thoroughly. Serve over noodles or rice.
Boil together 5 minutes; remove from heat. Add baking soda and vanilla. Pour syrup mixture over 2 gallons popped corn with unpopped kernels removed. Put in 250° oven in a large roasting pan for 1 hour. Stir popcorn and syrup every 15 minutes. This will keep in covered container for weeks.
Combine all ingredients and spread over toasted, buttered rye or wheat bread or on buns. Cut in bite size pieces. Either freeze or bake at 350° for 10 minutes.
Cream the shortening and sugars. Add eggs and vanilla. Beat well. Sift dry ingredients. Add to creamed mixture. Add oats and nuts. Mix and shape into rolls. Wrap in wax paper and chill. Slice 1/4-inch thick. Bake on ungreased pan at 350° for 10 minutes. Makes 5 dozen.
Boil squash with onion, salt, pepper and 1 tablespoon water until tender. Drain. Add milk, cheese, onion, eggs, salt and pepper. Put in casserole and top with bread crumbs and dot with butter.
Mix sugar and flour in large bowl. Put margarine, Crisco, cocoa and water in pan and let come to a boil. Remove from heat and pour into flour and sugar mixture. Add buttermilk and 2 eggs to mixture; beat well. Sprinkle 1 teaspoon soda over batter; mix well and add vanilla. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 30 minutes.
Boil potatoes in salted water until tender. Cool slightly. Peel and mash while warm. In a small bowl mix both bread crumbs, cheese, garlic and garlic powder. Add to mashed potatoes. Season with salt and pepper. Add mint and 2 eggs. Work mixture well with hands. (Texture should not be too soft or stick to bowl.) Shape into small to medium oval patties. Lightly press down top of patties to flatten a little. Heat oil on medium and fry until both sides are a golden brown (should not be too dark). Drain on paper towels. Yields about 16 medium patties.
Saute onions in margarine. Add okra, sausage and bacon. Fry well. Mix tomatoes. Reduce heat to low and add shrimp.
In a large bowl, combine popcorn and peanuts. In a 4-cup measure, microwave corn syrup at High for 3 minutes; stir in peanut butter until melted. Pour over popcorn mixture and stir to coat. Press into greased 8-inch square baking dish. Refrigerate 1 hour or until firm before cutting into squares.
Stir together. Store in airtight container in refrigerator until needed. Coat pans thoroughly using fingers or pastry brush. No more flying flour or food sticking in pans. Keeps beautifully for 6 months to a year.
Mix egg whites, sugar, water and cream of tartar. Beat over hot water in double boiler. When in peaks, add vanilla.
Combine first 3 ingredients. Stir well; set aside. In Dutch oven, saute 2 medium onions in 2 tablespoons vegetable oil. Add pork mixture and next 10 ingredients. Bring to a boil, cover and reduce heat. Simmer for 1 hour. Combine egg and sesame seed oil; set aside. Combine water and 2 tablespoons cornstarch. Mix well. Add mixture to soup; boil for 1 minute, stirring constantly. Stir in egg and sesame seed oil mixture. Egg will form long strands. Remove from heat. Sprinkle with green onion and serve immediately. Makes 9 cups.
Drain cherries, reserving 1 cup juice; set aside. Combine brown sugar and cornstarch. Gradually add reserved cherry juice, lemon juice and orange juice; stir mixture well. Combine cherries, peaches, apricots and prunes in a 2-quart casserole. Pour brown sugar mixture over fruit; sprinkle with cherry brandy. Cover and bake at 350° for 45 minutes or until apricots are tender. Serve warm or at room temperature. Yield: 10 to 12 servings.
Melt almond bark and peanut butter together in the microwave. Stir in the peanuts and Rice Krispies. Drop by teaspoonful on waxed paper.
Simmer peas, onion, salt and pepper in water 20 to 30 minutes until peas are tender. Lightly brown the franks in butter in a frypan; add to soup. Simmer 5 minutes longer to blend flavor.
Combine biscuit mix and bacon in bowl. Add milk and egg; mix lightly. Spoon into 12 greased muffin pan cups. Make a hollow in each with spoon. Press cheese cube deep into hollow. Bake in 400° oven for 15 minutes or until golden brown. Serve hot.
Combine syrup, sugar and cream in pan and cook to soft ball stage. Mix with the rest of the ingredients and put on a buttered pan to cool.
This bread can safely be baked in wide-mouth canning jars and when sealed immediately upon removing from oven, it will keep on the shelf for up to one year.
Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.
Saute onions in butter or margarine. Mix with flour, water and Cheez Whiz. Beat eggs well and fold them into mixture. Add the 2 packages of frozen broccoli, chopped and thawed. Bake at 325° for 1 hour. Top with bread crumbs or pieces of bacon.
Blend soup with milk and a dash of pepper. In a casserole, arrange sliced potatoes, minced onion and soup sauce in alternate layers. Dab top with butter, sprinkle with paprika.
Blend soft cream cheese (with mixer) with rest of ingredients. Form into ball and chill. Roll in chopped pecans. (Can be frozen.)
Mix ingredients well. Pour into unbaked pie shell. Bake 45 minutes at 350°.
Mix all ingredients and put into greased loaf pan. Bake at 350° for 45 to 60 minutes.
Brown beef and drain fat from skillet. Add soups, tomato sauce and enchilada mix. Add 1/2 cup water and simmer for 10 minutes. In large casserole dish, layer Doritos, hamburger mix and Cheddar cheese. Bake at 325° until bubbly.
Cook macaroni, one box at a time and chill overnight, then mix all ingredients together in a large bowl.
Combine first 9 ingredients. Shape into bite-sized balls. Brown in butter. Cook until done. Heat soup (do not dilute). Pour over meatballs and serve.
Combine 10x sugar and milk. Bring to boil (full) over medium heat. Boil 3 1/2 to 4 1/2 minutes. Remove from heat and beat in remaining ingredients. Pour into a greased, square pan and cut into squares when cool.
Mix all ingredients together. Bake in a 350° oven for 30 minutes or until heated thoroughly.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with fork. Add crabmeat and next 4 ingredients, stirring well. Spoon yolk mixture into egg whites. Garnish with pimiento slices and fresh parsley. Yields 12 servings.
Combine all ingredients in a bowl. Mix by hand until well blended (about 2 minutes). Pour into greased and floured 12-cup Bundt or ring cake pan. Bake 1 hour at 350° or until cake springs back when pushed by a finger. Do not overbake. Cool 15 minutes in pan. Remove from pan and continue cooling on rack.
Slice squash about 1/4 inch thick. Boil 3 minutes. Mix soup, green pepper, onion and fresh tomato. Place thin layer of cracker crumbs in bottom of dish. Add layer of squash, half of grated cheese and half of soup mixture. Season and repeat these layers, using remaining cheese on top. Pour over 1/2 cup milk into which one egg has been beaten. Bake well at 350°.
In 9 x 13-inch dish, roll out biscuits flat. Cut apples into quarters. Then place 1 apple quarter into biscuit and wrap. Continue until all apples are wrapped. Melt butter; add sugar and water. Pour over apples and sprinkle with cinnamon. Bake at 350° for 35 minutes.
Combine butter, cheese, garlic and salt; mix well. Dip each piece of chicken in mixture, reserving remainder; coat with breadcrumbs. Place chicken in a greased 9 x 13-inch baking dish; spoon remaining butter mixture on top. Bake at 350° for 1 hour. Makes 4 servings.
Combine all ingredients in large skillet. Heat to boiling. Reduce heat and simmer 10 minutes. Use as needed. Makes 2 1/2 cups.
Crush the graham crackers into crumbs. Mix with cut-up fruit and pecans in a large container. Melt marshmallows in the top of a double boiler with milk. Add the almond extract and pour over the mixture.
Tip: If you don't have buttermilk on hand, substitute 2 teaspoons vinegar or lemon juice mixed in 1/2 cup milk.
Brown chicken or pork, which has been cut in bite-size pieces, slowly in oil. Add 1 cup water and bouillon cube. Simmer until tender.
Dissolve jelly and mustard in crock-pot on medium. Add franks. Continue cooking until completely dissolved and franks are good and hot.
Cook chopped broccoli as directed. Combine all ingredients. Bake at 350° for 30 minutes.
Mix flour, salt and pepper. Arrange potatoes in baking dish. Arrange onion and bell pepper on potatoes. Sprinkle with flour mixture. Put pats of butter on top of flour. Pour on a little milk. Put cheese strips on top. Start with another layer. Bake about 1 hour at 400°. Serves 4.
Mix together. Cover and let set in fridge overnight. Serve over tossed salad or with just lettuce.
Use a 9 x 13-inch Pyrex dish and line the dish with sliced beef. Wash chicken and dry; salt and pepper and wrap one piece of bacon around each piece of chicken. Place on beef and cover with dressing made of the sour cream and cream of chicken soup. Cover with Reynolds Wrap. Cook 2 hours at 325°. Uncover and cook 1 hour or until brown.
Mix ingredients and pour in an unbaked pie crust. Bake at 350° for 40 minutes.
Mix hash brown potatoes with all the ingredients. Put in a buttered baking dish. Top with crushed crackers or cornflake crumbs. Bake at 350° for 1 hour.
Brown and drain the ground chuck. Add remaining ingredients. Simmer for 2 to 3 hours.
Slice cucumber and onion. In bowl add sour cream vinegar, sugar, dill, salt and pepper. Toss cucumbers in sour cream mixture. Cover and refrigerate until ready to serve.
Dice onions very fine. In large pan, saute onions in butter for a few minutes. Add soup, crabmeat, cayenne pepper and salt. Add cream and milk. (Note: Use milk to thin for consistency.) It should be thick to medium. Cook over low heat until heated through. Do not boil.
Put all ingredients in a crock-pot. Set it to high until it boils, then set crock-pot to low and cook 5 to 6 hours.
Slice and cook carrots until medium done. Pour mixture of remaining ingredients over carrots in glass container with top. Refrigerate for at least a day ahead. Will keep indefinitely.
Place beets in greased casserole dish. Mix flour, salt and sugar together. Combine with butter, water, orange juice and lemon juice. Cook until thick, about 5 minutes. Stir occasionally. Pour over beets and bake in oven for 30 minutes. Serves 4 to 6.
Place chicken in glass baking dish, skin side up. Combine all other ingredients and brush on chicken. Put in a 375° oven and bake for 1 hour. Turn after 30 minutes, brushing frequently with glaze. (Reserve some glaze for the onions.) Garnish with parsley and lemon slices. Serves 4.
Cook bacon. On 1 slice of bread, put a slice of cheese. On another, put tomato slices. Put bacon between and put the 2 slices of bread together. Butter the sides of bread and cook same as a grilled cheese sandwich.
Mix together first 6 ingredients. Put in shallow dish, then layer remaining ingredients in order. Serve with dip size Fritos.
Melt unsweetened chocolate and cool. Add vanilla. Cream oleo with sugar. Add chocolate mixture to oleo sugar mixture. Add eggs, one at a time, beating a full five minutes after each. Put in graham cracker crust.
Cream together shortening, sugar and eggs. Make a paste of coloring and cocoa and add this to butter mixture.	Add everything except the vinegar and soda. Beat. After beating, add vinegar and soda. Mix well and pour into two layer pans that have been greased and floured bake 350 degrees for 30 minutes.
In a large bowl, defrost potatoes with 1/2 cup melted butter. Add salt, pepper, onions, soup, sour cream and cheese. Blend well. Pour into buttered casserole (3-quart). Mix 1/2 cup melted butter with cornflake crumbs. Sprinkle on top. Bake at 350° for 45 minutes. Serves 10.
Mix eggs and cheese. Add finely chopped salami to mixture. Then add bread crumbs until it is the consistency of dough. Stuff the cavity of a 4 pound chicken and bake uncovered for 1 1/2 hours at 350°.
Mix Tang, sour cream, milk and half of Cool Whip. Pour into pie crust. Put rest of Cool Whip on top of pie.
Mix together ingredients. Add a small amount to soft cheeses for a delicious snack. Serve with crackers.
*Can use eggplant, broccoli, zucchini, onion, cherry tomatoes and carrots.