HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle sugar, cinnamon and nutmeg over peaches. Toss to mix. Place in a shallow 1 1/2-quart casserole. Mix sugar, flour and egg to a crumb-like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350° for 40 minutes or until top turns slightly brown and crusty. Serve hot or cold, plain or with ice cream or topping. Serves 6 to 8.
Cook rice in chicken broth. Pour into 13 x 9-inch casserole dish. Mix all other ingredients, except Ro-Tel tomatoes. Pour this mixture over the rice. Top with Ro-Tel tomatoes. Bake at 350° for 45 minutes. Serves 6.
Heat chili and boil wieners. In an oval dish, place a bun with a wiener in it. Score the wiener in bite-size sections. Add mustard, onions and pickles, if desired. Add jalapenos or hot sauce if you like it hot. Put cheese slice on top. Cover it all with chili. Put oyster crackers on top. Best eaten with a tablespoon.
Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts and red peppers; mix well. Refrigerate.
Mix all ingredients together, except sugar, vinegar and oil. Mix these together in boiler; heat until sugar is dissolved; cool. Add to vegetables. Chill in refrigerator overnight.
Mix milk, salt, sugar and lard together. Put yeast and baking powder in a little warm milk and dissolve. Mix all ingredients together; work in flour. Roll out into biscuits on a floured surface. Turn in lard; let rise and bake at 400° until golden.
Spread 3/4 of the crumbs on the bottom of an 8 or 9-inch square pan. Have cream cheese at room temperature; mix together with egg yolks, sugar and vanilla. Beat egg whites until stiff. Also whip cream. Add both to first mixture. Spread remaining crumbs on top of mixture and freeze 24 hours or more before serving. I prefer using a glass pan.
Drain pineapple; reserve liquid. Mix sugar, flour and egg together; gradually stir in pineapple liquid. Cook over medium heat until thickened. Let cool. Add marshmallows and pineapple; mix well. Put in serving dish and top with crushed peanuts. Refrigerate.
In a large saucepan, add olive oil and cook Italian sausage in it until brown. Once cooked, begin adding onion, garlic, parsley, basil, oregano, Mrs. Dash, salt, pepper, cheese, sugar and red pepper. Cook until tender. Add tomatoes (chop them up) and fill the can 1/2 full with warm water; add to sauce. Add puree, paste and sauce and as you add these, fill each of their cans 1/2 full with warm water; add to sauce. Stir. Add your meatballs raw or precooked. Cook on a low heat all day. The longer it cooks, the better your sauce. Stir frequently. Watch carefully while cooking.
Mix all ingredients together and pour into pie crust. Bake at 350° for 45 or 50 minutes.
Mix butter, onion and celery and saute. Add mushrooms, spices and broth. Add some of the hot liquid to egg while stirring, then add to broth. Mix hot liquid into bread crumbs. Put into crock-pot and cook on high for 45 minutes, then on low for 4 hours.
Scald fruit juice. Mix sugar and flour. Add eggs. Stir in fruit juice slowly. Cook in double boiler, stirring constantly, until thickened. When cool, add whipped cream. Mix in drained fruit salad.
Saute celery and onion in butter. Mix all ingredients together and put in prepared baking dish. Cook for 35 minutes in 425° oven or until brown.
Saute celery and onion in margarine until tender. In bowl mix and set aside both cans of soup, Cheez Whiz and rice. Cook broccoli and add to soup mixture. Mix in celery and onion. Pour into pan. Bake at 350° for 30 minutes.
Combine first 3 ingredients. Mix well and pat into a greased 12 x 9 x 2-inch cake pan. Combine next 3 ingredients. Mix well and pour over cake mixture. Bake at 350° for 35 to 40 minutes.
Parboil peppers until color changes. While pepper cooks, brown ground beef with onion until done. Add rice to meat and add ketchup plus a few drops of Tabasco and mix well. Drain and stuff pepper. Add dollop of ketchup to top of each. Bake at 350° for 40 minutes.
Cook rice as directed. Saute onions and pimientos in butter in frypan until softened. Stir eggs, salt and bean sprouts into rice. Put in well-greased round ring mold. Put ring mold on large baking or roasting pan filled with 1-inch water. Heat in oven about 20 minutes and unmold. Serve hot. Yields 8 to 10 servings.
Preheat oven to 400°. Grease 12 (3-inch) muffin pan cups. Combine flour, cornmeal, sugar, baking powder and oregano. Set aside. Combine soup, milk, eggs, oil and zucchini. Mix well. Add to dry ingredients, stirring just to moisten. Batter will be lumpy. Spoon batter into muffin cups, filling almost full. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean. Serve warm.
In 3-quart glass casserole, combine all ingredients except potatoes. Cook on Medium-high for 10 to 12 minutes or until thickened; stir twice during cooking. Slice potatoes and add to thickened sauce. Cook on High 17 to 20 minutes or until potatoes are tender; stir once during cooking.
Mix all dry ingredients together. Make hole in center of mixture and pour all liquid ingredients into hole. Mix by hand. Grease and flour two 8 x 4-inch pans and pour mixture into them. Bake at 350° for 1 hour or until toothpick comes out clean.
Scrub oysters well. Arrange oysters on grill grid. Do not open shells! Grill on uncovered grill, medium-hot Kingsford charcoal briquets, 12 to 15 minutes or until shells steam open. Discard ones that don't open. While oysters are on grill, in a saucepan combine margarine, lemon juice and parsley. Heat butter mixture on edge of grill until butter melts, stirring frequently. Carefully remove oysters from grill. Spoon lemon butter mixture over top and serve hot. Yields 4 servings.
Place all ingredients in a blender. Cover and process until smooth. Pour into chilled glass and serve.
Beat sugar, eggs and oil until fluffy. Add flour, vanilla, baking soda, baking powder, salt and cinnamon. Stir in zucchini and raisins. Fill half a loaf pan. Bake at 325° for 45 minutes to 1 hour. Makes 2 or 3 pans.
Preheat oven to 375°. Combine enchilada sauce, tomatoes and tomato sauce with black beans. Spread 1/3 of mixture in the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread on the noodles one cup of cottage cheese and one cup of Cheddar cheese. Cover with half of the remaining enchilada mixture. Add another layer of noodles, cottage cheese and Cheddar cheese. Add another layer of noodles, rest of tomato sauce and last cup of cheese. Cover tightly with foil. Bake 45 to 50 minutes, or until noodles are tender.
Split muffins and toast them; set aside. Pour beaten egg in a 6 ounce custard cup. Cover with plastic wrap and microwave at Medium for 1 to 1 1/2 minutes or until egg is set. Let stand 3 minutes. Mash egg with a fork until crumbly. Combine egg and next 5 ingredients, stirring well. Spread mixture over toasted muffins; microwave at High for 1 1/2 to 2 minutes or until heated. Sprinkle with paprika and garnish with cherry tomatoes and parsley, if desired.
Combine sugar, corn syrup and water in a 2-quart glass bowl. Microwave on High for 12 to 15 minutes or to 260° on a candy thermometer.
Wash, peel and slice potatoes to nearly fill a 9x13 pan. Melt 1 stick of real butter in pan. Add potatoes. Add salt and seasoned pepper. Sprinkle with cheese. Cover with foil and bake at 350 degrees for 1 to 1 1/4 hours.
Line pie shells with thin sliced bananas; sprinkle with nuts. Cook pineapple, sugar and flour in double boiler until thickened. Cool. Pour over bananas and nuts; sprinkle with coconut and top with Cool Whip.
Butter Bundt pan and sprinkle with chopped pecans. Throw in 24 Rhodes frozen dinner rolls. Sprinkle with cinnamon and butterscotch pudding (not instant). Pour melted butter and sprinkle on the brown sugar. Cover with towel and set overnight. Brush top with butter. Bake at 350° for 20 minutes. Cover with foil and cook ten more minutes.
Combine all ingredients and shape into small-sized balls. Place in baking pan. Bake at 300° for 30 minutes, or until light brown. May be frozen.
Saute onion in 4 tablespoons margarine until soft. Stir in flour; add water. Cook over low heat until it boils. Blend in cheese. Combine sauce and broccoli. Add eggs and crumbs. Mix gently. Put in 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Sift together dry ingredients and set aside. Cream butter and sugar well. Add egg and vanilla, mix well then add dry ingredients. Mix in nuts. Shape and roll dough into a roll about 2 1/2 or 3 inches in diameter. Wrap cookie roll in wax paper or plastic wrap. Chill in refrigerator until firm. Slice into round slices about 1/4 inch thick. Bake on cookie sheets in 400° oven for 7 to 10 minutes or until cookies are lightly browned. These are crispy crunchy cookies.
Cut fresh fruit into small pieces and put into large bowl; add coconut, container of yogurt and can of fruited cocktail. Mix and chill in refrigerator for about 1 hour before serving.
Mix sugar and milk well. Cook at medium heat until real thick. Take off heat. Stir peanut butter into mixture. Pour in plates. Put in the refrigerator. Let it get cold and then cut into blocks. Enjoy.
Thaw and drain spinach. Cook bacon; remove from pan and drain. Add onions and mushrooms to pan. Cook until tender. Add cream cheese to warm vegetables and soften. Stir everything together except bread crumbs. Pour everything into a buttered baking dish. Top with bread crumbs. Bake at 350° until bubbly. Serves 4.
Beat pudding, milk and ice cream together until smooth. Pour in pie crust (regular graham cracker or chocolate cookie). Top with whipped topping. Decorate with shaved chocolate or chocolate sprinkles.
Mix the first 6 ingredients together and spread into pan. Spread the corn flakes over the potatoes. Drizzle the margarine over the corn flakes. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Sift together the flour, baking powder and salt. Combine the orange rind and sugar. Add to the flour mixture. In a separate bowl, combine and beat the egg, orange juice, milk and shortening. Pour the liquid mixture into the flour mixture. Fold in the walnuts, stirring until blended. Divide the batter between two greased loaf pans and bake at 350° until done, about 50 minutes. Makes 2 loaves.
Cut dates in small pieces. Fix them first and set aside while mixing other ingredients. Mix together thoroughly flour, salt, baking powder, soda, egg, vanilla and nuts. Then add date mixture. Put in greased and floured loaf pan. Bake in slow oven at 300° for 3/4 to 1 hour.
Combine first 9 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat; stir in onion and lemon. Use sauce to baste chicken or ribs when grilling.
In electric skillet, brown beef and drain. Add soup mix, oregano, water and tomatoes. Bring to a boil and add macaroni. Lower temperature to simmer and cook 20 minutes, stirring occasionally. Before serving, stir in Parmesan and top with Mozzarella.
Bring water and sugar to a boil until clear and cool. Mix and, when you are ready to serve, add the club soda. Delicious!
Cook meat and onion with chili powder on stove top in skillet until brown and cooked through. Drain off ground meat. Combine meat and onions with diced tomatoes, chili beans and kidney beans in large pot. Add chili mix and stir. Simmer on low heat for 30 minutes or until warmed through.
Mix Eagle Brand and pudding mix together. Stir in cold milk gradually. Mix with electric mixer until thickened. Fold in half of Cool Whip. Layer vanilla wafers, pudding mix and bananas in a large bowl. Spread remaining Cool Whip on top and sprinkle with crushed vanilla wafers. Refrigerate.
Mix all of the ingredients together and let sit in refrigerator at least 2 hours. Serve with chips.
Mix sugar and milk together; cook in microwave for 3 minutes. Stir. Cook on High 3 more minutes. Stir. Cook on High 3 more minutes. Stir. Cook on High 3 more minutes. Stir. (Total of 12 minutes.) Watch carefully during cooking; may boil over. Mix in the peanut butter and marshmallow cream. Pour in buttered dish (approximately 10 x 12-inch). Place in refrigerator.
Reserve 1/2 cup of cake mix for topping. Combine rest of cake mix and 1 stick of margarine. Add one egg. Press into greased 9 x 13 inch pan. Mix pumpkin pie mix, milnot and 1 egg. Pour over cake mixture. Combine reserved cake mix, pecans 1/2 cup sugar and 1/2 cup margarine, melted. Crumble and sprinkle over top. Bake 350 degrees for 50 to 60 minutes.
Mix ingredients together. Shape into a ball. Chill 3 hours. Roll in chopped pecans. Serve with cinnamon graham crackers.
Mix all ingredients together. Put into loaf pan. Bake in a 400 degree oven for about an hour.
Preheat oven to 375°. Cream butter, peanut butter and sugars. Add beaten eggs and mix well. Sift dry ingredients and stir in. Stir in chocolate chips. Drop by tablespoons on ungreased cookie sheets. Press down with fork in checkerboard design. Bake 10 to 11 minutes until golden brown. May be doubled. Makes 5 dozen.
Brown meat with onion, pepper, and celery. Add beans and tomato juice and macaroni. Simmer 15 minutes.
Butter baking dish. Layer half of potatoes, carrots, onions and cheese. Repeat. Sprinkle butter, crumbs and remaining cheese over casserole. Bake at 350° for 20 minutes.
Separate onion slices into rings. Place rings in large bowl of ice water and let soak for 5 minutes. In large bowl, combine 1 cup flour, buttermilk, egg, vegetable oil, paprika and ground red pepper to form batter.
Preheat oven to 325°. Cream margarine, Crisco and sugar together until smooth. Add eggs; beat well. Add remaining ingredients; beat well. Pour into well-greased tube pan. Bake for 1 1/2 hours or until toothpick inserted into cake will come out clean. Cool 10 minutes in pan, then invert on wire rack to cool.
Preheat oven to 375°. Cream butter and sugars together. Add egg and vanilla. Sift flour, soda, salt and pumpkin spice together. Add to creamed butter and sugar; mix. Stir in oats. Drop by teaspoons 2 inches apart onto greased cookie sheet. Bake for 8 to 10 minutes.
In a large bowl, combine sweet potatoes, sugar, salt, eggs, 1/4 cup butter, vanilla and milk. Place in greased 1 1/2 quart casserole. In small bowl, combine brown sugar, flour, pecans and remaining butter. Top sweet potato casserole with crumb mix. Bake in a 350° oven for 35 minutes.
Heat oven to 425°. Combine sugar and grated orange rind. Remove biscuits from cans and drop each biscuit in melted butter and then in sugar mixture. Arrange in an overlapping circle in a greased 9-inch round cake pan. Bake 15 to 20 minutes. Cream together cheese, orange juice, confectioners sugar and vanilla. While coffee ring is still warm, spread frosting over top and sprinkle with coconut. Serve while warm.
Brown the hamburger in a large pan. After meat has cooked, add the onion. Cook over low heat for about 10 minutes. Add the remaining ingredients.
Cream shortening and sugars and add beaten eggs. Measure dry ingredients and mix well into 1st mixture. Add fruit cocktail, raisins and nuts. Pour into oblong casserole or cake pan. Bake 15 minutes at 400°.
Cream margarine and brown sugar. Add pretzel crumbs. Pat in a lightly buttered 9 x 13-inch pan. Bake 10 minutes in preheated oven at 350°.
Mix sugar and flour; add eggs and beat. Add Karo, milk, butter and pecans; mix well. Pour into 2 unbaked pie shells. Bake for 10 minutes in a preheated 400° oven; reduce heat to 375° and cook for another 40 minutes or until set, but not hard.
Preheat oven to 350°. Grease bottom of a 13 x 9 1/2 x 2-inch pan. Cover bottom evenly with uncooked rice. Arrange chicken over rice. Dot with butter. Sprinkle onion soup over chicken. Salt and pepper to taste. Pour water into the pan. Bake for 1 hour. If browner chicken is desired, brown before placing it on the rice.
In a large bowl, mix pudding and pineapple. Add marshmallows and nuts. Fold in the Cool Whip. Cover bowl, chill and then it is ready to serve.
Using a mixer, combine cream cheese and topping until smooth and fluffy. Frost bottom layer with mixture. Spoon on 1/2 pie filling. Place on top layer and completely frost sides and top with cream cheese mixture. Place remainder of pie filling on top.
Mix mayonnaise, mustard, pickle, cheese and chili. Freeze this mixture into patties. When patties are frozen, make a pie crust and cover these patties with the pie crust. Bake at 350° for 35 minutes. Broil in broiler until brown.
Mix all together and bake at 425° for 15 minutes. Lower heat to 350° and bake for 40 minutes. Makes 4 pies.
Place breast pieces between 2 sheets of waxed paper and pound with a mallet or other flat instrument to a thickness of about 1/8-inch. Heat 2 tablespoons each of butter and oil in skillet. Add mushrooms and saute until tender, about 5 minutes. Remove mushrooms and reserve. Heat remaining butter and oil over medium-high heat. Add breasts and saute, turning once, until browned, 4 to 5 minutes total cooking time. Add shallots or green onions to pan and cook, scraping bottom until tender about 4 minutes. Add white wine and broth, boil, reduce to simmer and cook until liquids are reduced by half. Stir in cream and season to taste with salt and pepper. Add mushrooms and chicken and simmer to reheat. Serve immediately.
Put melted butter and salt over pecans and bake at 350° for 20 minutes. Remove from oven and place on platter.
Place strawberries in container of electric blender. Process until smooth. Combine strawberry puree, white grape juice and carbonated water. Yields 12 1/2 cups (122 calories per 1 1/4-cup serving). Contains 0.4 g protein, 0.1 g fat, 31.4 g carbohydrate, 0 mg cholesterol, 24 mg sodium and 36 mg calcium.
Line a 12 x 17-inch pan with finely chopped nuts. Grate Hershey bar and sprinkle 1/2 over nuts. Boil sugar, butter, Karo syrup and vanilla to hard crack stage at 350°, stirring constantly. Pour mixture over nuts and chocolate. Sprinkle rest of Hershey bar and more nuts. Press down. Let cool.
Crust: Crush pretzels in a 9 x 13-inch pan. Pour melted butter or margarine mixed with 3 tablespoons sugar over pretzels. Coat thoroughly and press into pan. Bake at 400° for 8 minutes.
In a large bowl add to the flour the egg yolks, Ricotta, lemon rind, lemon juice and raisins. Mix delicately. Then add the baking powder and the whipped egg whites. Stir the ingredients together and pour on a nonstick oven pan. Cook on medium heat for about 1 hour.
Cook noodles to desired doneness; drain. Heat oven to 350°. In large skillet, cook ground beef, onion and pepper for 7 to 9 minutes or until meat is brown and vegetables are crisp-tender; drain. Add noodles, Italian seasoning, pepperoni, olives, tomato sauce and tomato paste; mix well. Fold in 1 cup cheese.
Beat eggs, sweetener and baking powder. Add dates, flour and nuts. Stir in bread crumbs. Chill, then measure by teaspoon on a greased cookie sheet. Bake at 375° for 12 minutes.
Mix rice, milk, salt and sugar. Pour into greased baking dish. Bake in slow oven (300°) for 1 hour, stirring several times. Add lemon peel, nutmeg and raisins. Continue baking for 2 to 2 1/2 hours. Two-third cup brown sugar may be used in place of granulated sugar. Serves 6.
Place stuffing in bottom of a buttered casserole dish. Layer chicken on top of stuffing. Cover with soup mixed with water. Cover dish. Bake at 350° for 35 to 40 minutes. May use turkey instead of chicken.
Cream shortening and sugar; add egg and applesauce. Add sifted dry ingredients, raisins and nuts. Add boiling water with soda dissolved in it. Bake in 9 x 13-inch pan at 350° for about 45 minutes.
Mix all together and put into 2-8 in. round cake pans. Bake in a 350 degree oven for 35 minutes. Let cool COMPLETELY, then top with the following icing.
Drain water chestnuts, green beans and mushrooms. Saute onions in butter and add all ingredients, except almonds. Mix well and pour into well-greased casserole. Top with almonds. Bake at 350° for 30 to 40 minutes. Serves 8.
Mix together. Add most of chopped beef to first 4 ingredients saving enough to sprinkle on top. Chill. Serve with crackers.
Bring vinegar, sugar and oil to a boil and pour over corn, green beans, English peas, pimento and onion; toss lightly. Marinate in refrigerator, then serve cold or reheat and serve warm.
Melt oleo in baking dish. Mix flour, sugar and milk. Put in dish on the oleo; don't stir. Put fruit on top of the mixture. Bake at 375° for 45 minutes or until brown.
Combine grated cheese, cream cheese, nuts and garlic powder. Mix thoroughly and form into two logs, 10 to 12 inches. Roll in chili powder and chill. Slice to use on crackers.
Mix together well and serve	with all kinds of fresh fruit. Makes 1 1/2 cups.
Mix together hot water, lard, sugar, raisins, nutmeg, cinnamon and ginger. Boil for 5 minutes; let cool. Add flour and baking soda. Bake at 350° for about 45 minutes. Serve with cream cheese or plain. Serves 8.
Combine all ingredients in a food processor. Mix it up, then heat it in the microwave on High for 5 minutes. Serve with bread or something crunchy.
Mix together and spread in greased 9x12-inch (or 13-inch) pan. Cover and put in the refrigerator overnight. Bake at 300 degrees for 2 hours or 350 degrees for 1 hour 15 minutes. Cut in serving pieces. This can be baked, cooled and frozen and then reheated if there are leftovers. Serves 12.
Place the chicken, vegetables and seasonings in a heavy kettle, barely cover with water, and bring to a boil. Skim off fat carefully, reduce heat, and simmer the chicken until it is just tender. Cool in the broth. Strip chicken from the bones and place in a buttered baking dish. Return bones and skin to the broth and reduce by half over moderate heat. Strain broth and keep warm, discarding vegetables.
Mix all together. Pour in pan and bake at 350 degrees until toothpick inserted in center comes out clean.
Prepare pudding as directed, then fold in Cool Whip topping. Pour into pie shell and chill. Serves 8.
Combine all ingredients; mix well. Pour into a 2-quart casserole and cover with the following topping.
In a bowl mix flour, pecans and butter; press into a 9 x 13-inch Pyrex dish. Bake at 350° until lightly brown, about 10 to 15 minutes. Cool.
Cream Shedd spread, shortening and sugars until creamy. Add vanilla and egg substitute; mix well. Measure flours, baking soda and salt into small bowl. Add gradually to creamed mixture, mixing well. Add chocolate chips and chopped walnuts to batter; fold into mixture. Cook at 375° for 10 or 11 minutes until lightly browned. Drop by teaspoonful onto ungreased cookie sheet.
Mix thoroughly first 7 ingredients. Shape mixture by rounded tablespoon into balls. Melt shortening in large skillet; brown and cook meat balls. Remove meat balls; keep warm. Pour fat from skillet.
Boil Ronzoni in 4 cups water for 15 to 20 minutes or until tender; drain and cool. Drain juice of pineapple and oranges into saucepan. Add sugar, eggs and flour. Cook over medium heat; stir constantly until thick like pudding. Mix pineapple, oranges and cooled pasta gently; fold in pudding mixture. Chill overnight or a whole day. When ready to serve, add marshmallows and Cool Whip. Toss gently and enjoy.
Sift flour and salt into a bowl. Add the shortening and blend well. The water should be hot, but not boiling. Add water a little at a time, blending well. The dough should be soft, but not sticky. You may need a little more or less water. Blend well and knead for 1 to 2 minutes. Turn out onto a floured board and knead until very smooth. Divide into little balls. Cover and let rest for 30 to 40 minutes. Roll out each ball as thin as possible, into 4 to 5-inch diameter circle. Heat 1/2 cup shortening or oil in skillet and drop each piece of dough into the fat. Press down in the center with a spoon. Release. When they are puffed up, turn and brown on the other side. Drain them on paper towels and serve hot. May be made in advance and reheated. Makes about 24 pieces.
Mix all ingredients well. Cover and refrigerate overnight. Roll into balls and deep fry. Cool; drain well. Serve as appetizer or put in sauce for main dish. They also freeze very well.
Mix yogurt and Cool Whip together. Pour into prepared graham cracker crust. Decorate with chocolate.	Refrigerate or freeze.