HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain peaches and keep 1 cup of the syrup/juice; set aside. Place peaches in the bottom of a 9 x 13-inch pan. Pour dry cake mix over the peaches. Pour reserved syrup/juice over top of peaches. Stir with knife so juice will mix with cake mix. (Do not overstir; some cake mix should still be somewhat dry.) Dot with margarine and sprinkle nuts on top. Bake at 350° until golden brown (about 40 minutes). Serve with Cool Whip or ice cream.
Preheat oven to 350°. Spray pan with Pam. Coat sides, too. Combine all ingredients, except strawberries, cherries and xxxx sugar, in a blender. Blend at high speed 1 minute.
Heat oil in large Dutch oven. Add beef, onion and garlic; cook over high heat, stirring to break up large pieces until beef loses its pink color. Add remaining ingredients; bring to a boil. Reduce heat. Cover and, stirring occasionally, simmer 1 1/2 hours until meat is tender and flavors have blended. Makes 8 servings.
Mix canned fruits, strawberries and sliced bananas. Mix vanilla pudding and jello. Keep mixes dry. Sprinkle mix over fruit; stir and chill.
Spread softened cream cheese in a 9-inch pie plate. Pour 1/2 of sauce over cream cheese. Add 1/2 of Mozzarella cheese and the rest of the pizza sauce to browned sausage. Pour this in as next layer. Add remaining cheese and seasoning as next layer. Top with onions, green peppers (optional), olives and mushrooms. Bake for 25 to 30 minutes at 350° or microwave for 12 minutes. Serve with garlic toast. (Dip the toast in it.)
Drop tomatoes into hot water. Remove skins and put into food processor. Add peppers. Puree peppers, onions and celery in processsor and add to mixture. Add remaining ingredients. Cook in kettle for about 2 hours, then put into jars and seal. Makes between 8 to 10 pints.
Preheat oven to 350°. Grease pan. Mash bananas in small bowl. In large bowl add flour, sugar, baking soda, salt and cinnamon. Mix well, but do not beat. Add walnuts and mix. Pour into round pan that has chimney. Bake 1 hour and 20 minutes or until top browns. Allow to cool before removing from pan. Store in refrigerator.
Mix all together and put into 2 greased one-pound coffee cans. Steam in a kettle of boiling water for 3 hours (cover cans with foil while steaming).
Layer tortillas and sauce in an oblong Pyrex dish. Repeat. Top with grated Cheddar cheese. Bake at 350° for 45 minutes.
Mix sugar, cinnamon, cream of tartar and water. Boil until soft ball stage. Remove from heat. Add pecans and vanilla flavoring. Stir until mixture begins to sugar. Pour out on wax paper and separate pecans. Let cool and store in tin.
Saute celery and onion in butter. Dissolve bouillon cubes in water; add to sauteed mixture. Mix milk with flour and salt, then add to boiling mixture. Cook for 1 hour.
Butter sides of heavy 2-quart saucepan. Combine sugars and milk. Heat and stir over low heat until dissolved. Increase heat and cook to fine thread stage (230°). Remove from heat; add butter and nuts. Continue cooking until soft ball stage (236°). Cook 5 minutes. Beat until slightly thickened.
Preheat oven to 350°. Spread coconut evenly on cookie sheet. Toast, stirring occasionally, for 8 to 10 minutes, until light golden.
Drain pears, reserving 3/4 cup of the syrup. Dice pears and set aside. Dissolve Jell-O and salt in boiling water. Add reserved syrup and lemon juice. Pour 1 1/4 cups into an 8 x 4-inch loaf pan. Chill until set but not firm, about 1 hour.
Mix oleo, mustard, onion and poppy seed. Split each package of rolls horizontally and spread with mixture. Layer ham and cheese on bottom of rolls. Replace top and cut individually while in pan they came, being careful not to cut through aluminum pan. Cover with foil and refrigerate 24 hours. Bake, covered, for 30 minutes at 350°.
Mix; let stand 5 minutes. Add butter and let boil until soft ball stage (240° to 243°). Beat and pour into wet dish towel and roll into loaf shape. Cool and slice.
Mix and press into 13 x 9-inch pan. Bake for 15 minutes at 375°. Cool.
Mix 1/2 soup, hamburger and eggs on wax paper (1/2-inch thick). Mix the onion, butter, cheese and bell pepper. Spread over meat mixture. Roll like jelly roll. Place in freezer until set. Slice 1/2-inch thick. Top with remainder of soup. Bake for 40 minutes at 350°.
Cook rice. Put rice in bowl and add rest of ingredients. Mix together and let set before serving.
Mix together vinegar, honey and celery seed. Pour over hot drained fiddleheads and allow to stand 3 hours. Combine potatoes, celery and onion. (Onion may be blanched in boiling water for 1 or 2 minutes to mitigate raw taste of onion.) Mix together mayonnaise and mustard. Stir marinated ferns into potato mixture and blend gently. Season to taste. Serve at once. Yields 6 servings.
Toss flour, baking powder and salt. Add potatoes; blend well. Beat in eggs, chopped parsley and pepper. Fry by small spoonfuls in deep fat at 380° until golden.
Drain the pineapple. Place in casserole. Mix sugar, flour and pineapple juice. Sprinkle over the pineapple. Cover with grated cheese. Top with cracker crumbs and dribble melted oleo over top. Bake, uncovered, 30 minutes, at 350°.
Mix chicken, cooked noodles, soup, broccoli and 3/4 bag of cheese in baking dish. Sprinkle remaining cheese over top. Bake at 350° until warm, about 20 minutes.
Combine all ingredients and bring to boil; simmer 3 minutes. Place in container and cover. Cool and chill overnight. Drain to serve.
Combine sugar, flour, salt and butter. Add lemon juice and rind. Add to combined egg yolks and milk. Mix well, then fold in egg whites. Pour into 8 greased custard cups. Set in pan of hot water. Bake at 325° for 45 minutes. When baked each dessert will have custard on bottom and sponge cake on top. Serve with Cool Whip.
Score the ham making diamond shapes 1/2 inch deep. Place on a rack in a well greased foil lined roasting pan. Add water to pan. In a small bowl combine the honey, brown sugar, cloves and mustard. Pour over ham.
Mix margarine, 2/3 cup evaporated milk and cake mix together. Pour 1/2 into 9 x 13-inch ungreased pan. Bake at 350° for 10 to 15 minutes.
Pour boiled mixture over sugar, flour and soda; mix well. Pour into a well-greased and floured 12 x 9 x 2-inch baking pan. Bake for 25 minutes at 350°. Let cool in pan.
Separate dough into 8 triangles. Cut each triangle lengthwise into fourths or fifths. Place sausage or wieners on shortest side of each triangle. Roll up. Place on ungreased cookie sheet. Bake 12 to 15 minutes. Serve warm with ketchup, mustard or mustard sauce. Makes approximately 48 appetizers. Bake at 350°.
Mix together cream of chicken soup, lemon juice and mayonnaise. Grease casserole dish. Then layer chicken, broccoli, mayonnaise mixture and cheese; pepper to taste. Top with crackers mixed with margarine. Bake at 350° for 30 minutes.
Combine butter and lemon juice in custard cup. Microwave on High until butter melts. Arrange salmon steaks in 12 x 8-inch baking dish. Brush with lemon butter. Microwave 14 to 16 minutes on Medium or until fish flakes easily. Let stand 5 minutes, covered.
Combine ingredients. Add Italian dressing, grated Parmesan cheese and garlic powder to taste. Toss salad ingredients with marinade. Chill and serve.
Put all ingredients in blender and chop up in blender. Pour into quart jar and refrigerate.
Break the salmon into bite sized chunks and place in a large bowl. Add bok choy, almonds and scallions. In a small bowl, combine yogurt and cheese. Combine with salmon mixture. Serves 4.
Dust beef with flour; season with salt and pepper. In large skillet, sear beef on all sides in olive oil. Add onions and saute until they begin to color.
Preheat oven to 350°. Cream butter, sugar and vanilla together. Stir in flour and baking powder. Shape into walnut-size balls. Pinch to a point on one end to resemble an acorn. Place on cookie sheet and bake 18 minutes. Cool. Melt caramels in double-boiler or microwave. Dip top of "acorn" cookies into melted caramel and then into chopped pecans. Place on wax paper to cool.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Shake in bag or toss in bowl until potatoes are evenly coated. Put into baking pan. Bake for 40 minutes, stirring occasionally, until golden brown. Garnish with chopped parsley. Makes about 8 servings.
Peel and slice apples. Place in greased pan, 2-inches deep, almost filling dish with apples. Sprinkle with granulated sugar and cinnamon to taste.
Line cookie sheet with graham crackers (this will take about one package) making sure they are laying in the same direction.
Pour boiling water over oats, oleo and chocolate; cool about 20 minutes. Add eggs, vanilla and dry ingredients, mix well. Pour into greased (Pam) 9 x 13-inch pan. Bake at 350° for 45 minutes to 1 hour.
Combine cream cheese and butter; blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up sides of ungreased 9-inch pie pan.
Stir, boil and let thicken the Jell-O, cornstarch, sugar and water. Add strawberries. Do not slice. Bake crust. Sprinkle a little sugar on crust before adding filling. Add filling and top with Cool Whip.
Place pie filling in 9 x 13-inch cake pan. Sprinkle with cinnamon. Cover with dry cake mix. Drizzle melted butter over cake mix. Bake at 350° for 40 minutes. (Serve with whipped cream or ice cream.)
Slice strawberries and sprinkle with 1 cup of sugar. Let stand 1 hour. Heat oven to 450°. Grease round layer pan, 8 x 1 1/2-inches. Measure flour, 2 tablespoons of sugar, baking powder and salt into a bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk just until blended. Put into pan. Bake 15 to 20 minutes or until golden brown. Split shortcake while warm. Spread with butter. Fill and top with berries. Serve warm with cream.
Combine molasses, water, vinegar, sugar and salt. Cook slowly without stirring until small quantity dropped in water forms threads. Remove from heat. Add butter; stir only enough to mix. Pour over popcorn, stirring constantly. Shape into balls and be quick about it.
Heat oven to 350°. In medium bowl, combine flour, baking powder, sugar, cocoa, oil, milk and nuts. Spread in 9 x 9 x 2-inch pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over flour mixture. Pour boiling water over entire batter. Bake 45 minutes. Makes 9 servings.
Place chicken parts in a large shallow baking pan. In saucepan, melt butter; stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350° for 1 1/4 hours or until chicken is golden brown. Baste chicken frequently with sauce while baking. Yield: 6 to 8 servings.
In medium size saucepan, mix all ingredients. Bring to a boil. Stir. Cover and cook on low heat for 20 minutes. If too dry, add a little more chicken broth until desired consistency.
Mix wafer crumbs with margarine. Press into a 9 x 13-inch pan. Layer bananas onto wafer crumbs. Mix milk with lemon juice; pour over layered bananas. Next, layer crushed pineapple. Spread whipped topping over pineapple. Sprinkle coconut over whipped topping. Sprinkle chopped nuts over coconut.
Melt into medium saucepan the butter. Remove from heat. Add all other ingredients and mix with electric mixer until well blended. Perforate cake with fork, pour on and spread icing.
Simmer broccoli in broth for 15 minutes. Fry onion in butter until tender. Add flour and stir. This will be lumpy. Slowly add milk. Cook this until thick. Add broccoli and broth, then add cheese and stir. Do not boil. Stir until cheese is melted.
Mix popcorn, marshmallows and gumdrops in a large mixing bowl. Melt butter in heavy saucepan and add sugar and corn syrup. Bring to a boil, stirring, and simmer 3 minutes. Add vanilla and blend well. Pour over popcorn mixture, mixing well. Let stand 2 minutes to cool. With hands dampened in cool water, shape into balls, candy cane, wreaths or as desired.
Spread into a buttered 9 x 13-inch pan. Put in refrigerator to cool.
Saute onions, celery, green pepper, green onion tops and garlic. Add tomatoes, seasonings and water. Use cornstarch to thicken mixture. Add wine and cook about 30 minutes. Pour over fish fillets in a shallow baking dish. Bake about 20 minutes. Serve over rice with salad.
Grate cabbage. Mix sugar and mayonnaise, then dissolve in mustard. Stir in vinegar and pour over cabbage. Salt and pepper to taste. Chill before serving.
Heat oven to 350°. Grease a 13 x 9-inch pan. Combine brown sugar and flour in large mixer bowl, on low speed, until thoroughly combined. Cut butter into 8 pieces; cut into sugar-flour mixture with a pastry blender, until mixture is size of small peas and uniformly mixed. Transfer 1 cup of mixture to medium bowl to use as topping. Add milk, egg, vanilla and baking soda to remaining crumb mixture. Beat on high speed for 2 minutes. Transfer to prepared pan. Coarsely mince candy bars; add to reserved crumbs, along with pecans. Sprinkle evenly over cake. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Place pan on wire rack; cool completely.
Cream shortening and sugar well. Add eggs, one at a time. Sift flour, salt and baking powder together. Add alternately with milk. Add flavoring and coconut. Put in a cold oven. Heat to 325° and bake for 1 hour or until done.
Combine first 5 ingredients. Fold in Cool Whip. Pour in baked pie shell. (Can be frozen.) (Can use graham cracker crust.)
Cook split peas in boiling water until tender, about 20 minutes. Drain and set aside. Cook rice in lightly salted water by boiling 15 minutes. Drain and set aside. Saute onion in butter. Add scallions and cook a few minutes more. Mix together rice, peas, onion, scallions, eggs, currants and seasonings in a large bowl. Drain and rinse the grape leaves and spread out flat. Put about 1 tablespoon (alter amount according to size of leaf) of rice mixture on each leaf. Fold edges over and roll up. Line bottom of pot with unused leaves. Arrange stuffed ones seam side down in pot. Mix together lemon juice or vinegar, sugar and water and pour over leaves. Cover and simmer over low heat until tender, approximately 30 minutes (or bake 30 minutes at 350° or pressure cook on high 25 minutes). Serves 6 to 8 as main dish, more as appetizer.
Cut broccoli and cauliflower in bite-size pieces. Combine all ingredients as much as you desire. Pour the Italian dressing over veggies. Marinate 4 to 5 hours.
Trim crusts off bread, then cut in bite-size pieces. Arrange in well buttered 13 x 9-inch baking dish. Heat butter in skillet and saute mushrooms and onion about 5 minutes. Spoon evenly over bread cubes. Top with ham. Combine cheese with flour and sprinkle over ham. Beat eggs with mustard, half and half, garlic salt and salt to taste. Pour into dish. Cover and refrigerate for at least 4 hours or overnight. Bake, uncovered, at 325° for 1 hour or until puffed and lightly browned. Makes 8 to 10 servings.
Slice pickles, crosswise into rings. Add sugar and garlic. Store in refrigerator for a minimum of 24 hours before serving.
Place unopened can of milk in a deep pan covered with water. The can must stay covered with water at all times. Bring to a boil and then reduce to slow boil. Boil for 3 hours. Remove from heat and let cool completely. Bake pie shell ahead of time. When filling is cool, pour into shell. Top with meringue or Cool Whip.
Saute onions and green pepper in small amount of oil. Add meat and brown together. Drain oil. Add remaining ingredients to meat mixture. Simmer slowly; until ingredients are hot, 30 to 40 minutes. Serve on buns.
Preheat oven to 400°. Grease 9 x 13 x 2-inch baking pan. Brown beef with onion in large skillet, breaking up with a spoon as it cooks. Spoon off fat. Stir in sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into prepared pan and top with slices of cheese. Place in oven to keep hot.
In a large skillet, brown meat and onion. Drain. Leave some drippings (2 tablespoons). Add flour, tomatoes and seasonings. Stir. Add hominy. Pour in a greased casserole. Sprinkle with cheese. Bake, uncovered, for 30 minutes in a 350° oven.
Place chopped meat in bottom of casserole dish. Mix soups and sour cream; spread on top of meat. Melt margarine in boiling broth. Sprinkle dry cornbread stuffing on top of soups and sour cream. Pour boiling broth and oleo over cornbread stuffing. Bake at 350°, uncovered, about 30 minutes.
Melt butter and blend in sugar. Add coconut and stir well. Blend flavoring and milk into mixture. Add cherries and nuts. Cover with wax paper and refrigerate 4 days. Remove from refrigerator. Let soften enough to handle well. Shape mixture into eggs of desired size. Place eggs on cookie sheet and return to refrigerator until crusted.
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes. In large bowl, combine Eagle Brand, ReaLemon brand and food coloring, if desired. Fold in whipped cream. Spread 1/3 lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers. Makes 1 (9-inch) pie. Preparation time: 1 hour. Total time: 3 hours.
Cut cucumbers 1/4-inch thick and put in a 2-quart jar. Mix the rest of the ingredients and pour over the cucumbers. Put in refrigerator. Let set several days before eating. Will last and keep for several months.
Thoroughly blend cream cheese, mayonnaise and seasonings. Stir in remaining ingredients. Makes 3 cups.
Cook sesame seed in water until nearly absorbed. Add brown sugar, butter, flour, salt and egg, in that order. Drop by spoonfuls on cookie sheet and bake at 350° for 10 to 12 minutes.
Mix the cake mix, 2 of the eggs, margarine and chopped pecans together and press into a 9 x 13-inch pan; then mix the powdered sugar, eggs, cream cheese and vanilla. Pour over the crust. Bake at 350° for 35 minutes. Remove from oven and sprinkle lightly with powdered sugar. Cut into small pieces.
Melt butter in a 9 x 12-inch pan. Add ingredients in layers in order given. Bake at 325° for 30 minutes. Press lightly with spatula while hot. Let cool in pan and cut into squares or bars. Makes 24 squares.
Mix the first 4 ingredients together. Add the zucchini. Sift the remaining ingredients. Add wet mixture to dry ingredients. Mix well. (If desired, add 1/2 cup nuts or raisins.) Grease two 8-inch loaf pans. Bake 1 hour in a 325° oven.
Separate ground beef into one-inch chunks in frying pan. Add onion and green peppers. Cook, stirring occasionally, until lightly browned. Pour off grease and season meat mixture with salt and pepper. Add tomatoes, sauce, corn and cooked macaroni. Place in a 2 1/2-quart casserole dish. Cover and bake for 45 minutes at 350°, stirring twice during baking.
Blend sugar and margarine until creamy. Add flour, vanilla and ground pecans. Shape dough into fingers. Bake in a slow oven of 325° for about 20 minutes. Roll in confectioners sugar while still warm.
Mix sugar and pineapple and let stand. Beat eggs and mix with milk. Combine the two mixtures. Line bottom of a greased pan with bread cubes. Pour mixture over cubes. Dot with butter. Bake at 350° for 30 to 40 minutes or until done (when knife inserted comes out clean). Do not cover. Serves 8.
Heat oven to 425°. Mix flour and seasonings in bowl. Put shortening in 9x13 dish, and put into oven to melt. Roll chicken in flour mixture to coat thoroughly. Place chicken, skin side down in single layer in hot shortening. Bake 30 min. Turn skin side up and bake another 30 min. or until chicken is tender. 4 servings. I always had trouble skillet frying chicken; the outside would be golden brown and the inside would still be pink. with this recipe it seems to come out just right.
Drain Ro-Tel. Use juice with water to cook rice. Brown meat, then drain off fat. Cook Ro-Tel and tomato sauce in ground beef. Add 1 cup cheese and simmer until cheese is melted. Mix in rice. Pour into casserole and top with remaining cheese. Bake at 350° until cheese is melted on top.
Break cauliflower into bite size bits. Add next 3 ingredients. Toss gently. Stir together remaining ingredients and pour over vegetables, tossing well. Chill. Serves 6 to 8.
Fry bacon crisp; crumble. Add green onions and mayonnaise. Mix well. Scoop seeds from tomatoes; let drain. Stuff with mixture and refrigerate. May be prepared ahead of time.
Place milk in small saucepan, placing mixture over low heat. Stir constantly until milk is hot. Remove. Place egg in blender; process at high 10 seconds. Slowly add hot milk and sugar. Blend an additional 30 seconds. Pour 3/4 cup hot coffee in 6 mugs. Pour in milk and mix. Top each with chocolate shavings and add a cinnamon stick. Great with rich dessert.
Melt margarine. Add salt and sugar. Dissolve yeast in 1/2 cup lukewarm milk and add to mixture. Add eggs and the rest of the milk. Stir in 2 cups flour. Add 2 more cups flour until well mixed. Mixture will be sticky. Cover and refrigerate overnight. Divide dough and roll into pie shape. Cut and roll into crescent shape. Raise 1 hour. Bake at 350° for 10 to 12 minutes. Brush with butter.
Cream butter and cheese together. Blend in flour with pastry blender. Chill dough at least 1 hour.
Melt butter; add onions, green peppers and carrots. Cook 5 minutes, then add ketchup, pineapple juice, vinegar, sugar, soy sauce, salt, pepper and ginger. Cook until mixture reaches boiling state; stir constantly. Add pineapple chunks; remove from heat. Pour mixture over chicken pieces. Bake in covered dish at 400° for 45 minutes. Remove cover; continue baking, uncovered, for additional 20 to 30 minutes.
Mix all together with mixer. Cook in greased Bundt pan for 1 hour or until done at 325°.
Heat butter, margarine or vegetable oil in large soup pot. Saute onions and garlic over medium heat for 5 minutes. Add carrots, potatoes, stock or water, orange juice and toasted coriander (toast coriander seed in a 400° oven in a shallow pan for 2 minutes). Simmer 30 minutes until carrots and potatoes are soft. Remove from heat. When cool, transfer vegetable mixture to blender or food processor. Puree mixture in blender or food processor until smooth and return to soup pot. Add whipping cream, half and half or milk and coriander leaves. Heat, but do not boil. Salt and pepper to taste.
Cook pineapple with juice, sugar, flour and oleo over medium heat, stirring constantly, until thick (about 5 minutes). Set aside to cool. Peel and chop apples finely and add to cooked pineapple mixture. Mix well. Pour into ungreased 9 x 13-inch or similar size dish. Cover with Cool Whip. Top with chopped nuts. Refrigerate a couple hours or overnight. If you want more color in dessert, don't peel apples. Serves 8 to 12.
Melt margarine. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat. Add soda and vanilla, gradually pouring over popcorn. Mix well. Bake at 250° one hour, stirring every 15 minutes. Cool. Store tightly covered.
In medium bowl, stir together flour, baking powder and salt. Combine milk, egg and zucchini. Add to dry ingredients and mix just until moistened. Drop from tablespoon into deep Crisco heated to 375°. Fry a few at a time until golden, 3 to 4 minutes. Drain on paper towel. Makes 24 fritters. Serve with Cheese Sauce.
Mix pudding and sugar together. Slowly pour in evaporated milk. Add oleo; stir constantly. Bring to a full boil. Lower heat; cook and stir 3 minutes. Remove from heat. Add walnuts; beat until it thickens slightly. Drop by teaspoons onto aluminum foil. Let cool. Makes 2 dozen.
Preheat oven to 325°. Spread 1 tablespoon each of olive oil on 2 cookie sheets, then put them into oven to preheat for 10 minutes. Slice the potatoes lengthwise, thin. Place slices on the hot cookie sheets. Don't overlap potatoes. Sprinkle with salt and pepper. Bake chips for 10 minutes; rotate baking sheets in oven and bake another 10 minutes. Flip each chip, then bake another 5 minutes or until golden brown. Remove chips to a paper towel to cool. These chips are great with any dip.