HumbleIntelligence/food-ner-1-Million huggingface dataset:
For glaze, in a blender container, combine peach slices, honey, lemon juice and cinnamon. Cover and blend until smooth.
Mix sugar, syrup and margarine. Add eggs and pecans. Fill pie shell with mixture. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes more.
Heat deep fryer to about 450°. When hot, drop about 5 biscuits in at a time. When they get brown, drop into a bowl, then pour some powdered sugar on top of them. Then it's ready to serve.
Preheat oven to 350°. Cream sugar and oil together. Add eggs and beat well. Sift dry ingredients together. Mix cocoa, vinegar and red coloring and add to sugar and oil mixture. Beat flour and buttermilk alternately. Add vanilla and beat well. Bake at 350° for 35 minutes. Do not overcook.
Bake several yams until soft and cool, then pull off skins. Put in a bowl and mash well. Cut in a bit of margarine. Add brown sugar, then add biscuit mix until it forms a good ball. Pat out on floured surface to about 1/2-inch thickness and cut into rounds. Bake in 350° to 375° oven on a greased cookie sheet until puffed and dry to the touch. They will be moister inside than conventional biscuits. Serve with ham or Maryland crab cakes. (From Maryland's Eastern shore.)
Mix butter and sugar together, add eggs. Mixing well, add flavoring. Add flour, starting with flour and alternate with cream, beat well. Bake at 325° for 1 hour and 40 to 50 minutes. Start in a cold oven.
Sprinkle chicken with salt and pepper. Mix mustard and yogurt. In another bowl, mix crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. The chicken breasts may be flattened with a meat hammer to make them more tender. Spread or dip each piece of chicken with mustard mixture, then roll in crumbs. Place in single layer on lightly greased baking sheet. Bake at 350° for 30 to 35 minutes for boneless, 45 to 50 minutes for bone-in or 20 minutes for flattened.
Combine vinegar, water, sugar, salt and celery seed in 2-quart glass casserole. Toss with cabbage and apple slices. Dot with butter. Cover with glass lid. Microwave for 4 to 6 minutes on High or until heated through. Let stand, covered, 3 minutes. Toss and serve. Yield: 3 to 4 servings. Nice served with cooked ham slices and Swiss cheese.
Put all ingredients in a large bowl and stir. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 45 minutes.
Brown hamburger and meat in frying pan. Salt and pepper it. Drain off grease. Pour and cover top of meat, slice potatoes thinly and cover top of onions. Spoon tomato soup right out of can on top of potatoes. Cover with foil. Bake at 375° for 45 minutes or 1 hour or until potatoes are done.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand mixer. Pour over plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Brown first four ingredients in large, heavy Dutch oven. Drain grease and add remaining ingredients, except cabbage. Bring to a boil. Reduce heat and simmer for 2 hours, adding cabbage last 1/2 hour of cooking time.
Mix together except blueberries with mixture for 2 minutes. Flour blueberries and fold in. Dust tube pan. Bake at 325° for about 1 hour.
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed until just blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar if desired.
In small mixing bowl, beat cream cheese until fluffy. Mix in reserved clam juice, horseradish, lemon juice, hot pepper sauce and salt. Stir in clams. Chill to blend flavors. Stir before serving. Makes 1 1/2 cups.
Heat oven to 375°. In a medium skillet, brown meat and drain well. Stir in cheese, onion, sour cream, salt, pepper and broccoli. Simmer 10 minutes. Separate dough into 4 rectangles. Press perforation to seal over long side of two rectangles, firmly press to seal. Spoon meat mixture in center of dough and spread to about 1/2-inch of edge. Cover with rest of dough which has been pressed together and seal all 4 sides well. Brush with beaten egg and bake for 18 to 22 minutes or until crust is well done.
Mix flour and margarine thoroughly. Add pecans and mix. Divide into 2 pie plates and form into crust. Place in oven and brown, then remove crusts and allow to cool completely. Mix cream cheese, powdered sugar and Cool Whip. Divide evenly between the pie plates, spreading evenly along the bottom. Mix both puddings separately with milk; divide and spread mixture, first vanilla, then chocolate. Spread evenly. Cover tops of pies with additional Cool Whip and sprinkle with pecan pieces. Refrigerate until served.
Grate the cabbage, pepper and onion. Bring to boil the sugar, salt, vinegar and oil. Pour over cabbage; add celery seed.
Prepare Jell-O according to package directions. While Jell-O is still soupy, add carrots and pineapple; stir. Refrigerate Jell-O for desired consistency.
Sift dry ingredients together; cream butter, vegetable shortening and sugar. Add other ingredients and cook 1 hour and 25 minutes at 300°.
In a large mixing bowl, beat eggs with oil until thoroughly blended. Add sugar, vanilla, baking soda and water. Beat with spoon until light and fluffy.
Cook rice; place on bottom of pan. Top with cheese, then top with chilies and top with olives. Spread zucchini and top with tomatoes. Mix sour cream, onion, garlic and oregano. Spread mixture over all. Bake at 350° for 40 minutes.
Gently pound pork and cut into 1 ounce pieces. Saute in butter until brown. Add enough stock to cover pork. Add apple filling. Cover and simmer until most of the liquid is gone. Turn heat up high and add brandy. Cover until demi-glazed.
Heat oven to 375°. Grease pottery cups well with melted butter or margarine. (I use good size pottery cups.)
Combine all ingredients. Divide and pour into the 2 prepared pie crusts. Refrigerate overnight.
Combine first 7 ingredients in a large bowl, stirring well. Store mix in an airtight container.
Heat oven to 425°. Mix baking mix and water until soft dough forms. Roll or pat dough into 12-inch circle on ungreased cookie sheet. Pinch edge of circle, forming 1/2-inch rim. Mix remaining ingredients; spoon over dough. Bake until crust is golden brown, 20 to 25 minutes.
Grease pan. Mix ingredients together. Pour into pan and bake about 30 minutes at 350°. Cut into bars.
Blend sugar and margarine. Add eggs, one at a time, and blend. Add cocoa, flour, vanilla and nuts. Pour into a glass baking dish approximately 9 x 13-inch that has been sprayed with Pam or other oil spray. Bake at 350° for 30 minutes.
Cook cornstarch, sugar, milk, egg yolks and salt. Cook in top of double boiler until thick. Add vanilla and 3/4 cup coconut; pour into baked pie shell. Pile on meringue and sprinkle with coconut. Brown in a 350° oven.
Use melon baller to scoop small balls of ice cream. Arrange balls on chilled wax paper. Freeze at least 2 hours. Combine butter and chocolate. Stir over low heat until melted. Stir in milk. Cool. Use fork to dip ice cream ball in chocolate. Return to freezer until serving time. Makes 30 to 35 bonbons.
Mix all ingredients together in a large bowl. Shape into patties. Place on cookie sheet. Broil until done.
Cook pie shell by instructions of package. Prepare strawberries; stem, wash and drain. Place in cooked pie shell. Bring all other ingredients to a boil for 2 minutes, stirring continuously, and pour over strawberries. Chill several hours and serve with whipped cream or Cool Whip.
Heat all ingredients on low heat until combined. Add sausages. Simmer for 45 minutes on low heat.
Chop onion and brown with ground beef. Season to taste. Add cream of mushroom soup, milk and water. Cook noodles. Add all this together. Pour in a 2-quart casserole dish. Top with cheese. Bake at 350° for 30 minutes.
Dissolve Jell-O in water. Stir all and chill. Garnish with whipped cream.
Cream shortening, sugar and egg. Add milk, then dry ingredients. Mix with spoon. I always have about 1 more cup of flour to roll out dough. Make sure dough isn't sticky. Flour counter top good and rolling pin. Good luck. Bake at 350° in a preheated oven for 10 to 12 minutes. Cookies will be white. I always double recipe.
Cook bacon crisp and crumble. Combine with rest of salad ingredients. Make dressing with mayo, sugar and vinegar. Toss all and refrigerate for several hours.
In a skillet, brown pork chops in shortening. Arrange in 12 x 11-inch shallow baking dish. Lightly toss bread crumbs, onion, butter and one-third cup water and poultry seasoning together. Spoon mixture over chops. Bake in oven at 350° for 30 minutes.
Dissolve yeast in water in small container. Let it soak while beating egg in cup. Put the sugar and salt into a large mixing bowl. Pour scalded milk over it and stir. Add yeast, being sure to scrape it all out, next add beaten egg and stir again. Now add 3 cups flour and stir until blended. Add melted butter (be sure it isn't hot) blend, add 3 more cups flour and stir until blended but do not knead as with most yeast doughs.
Boil armadillo in salted water until tender. Remove meat from bones and save the broth. In a large baking dish or Dutch oven, saute onions in oil until softened. Add the meat and cook for about 5 minutes. Add 6 cups broth, bay leaves, garlic, rice, salt and pepper. Stir and bake at 375° at least 30 minutes or until rice is done.
In a 5-quart Dutch oven, combine chicken and water. Bring to a boil and skim off scum that rises to the surface. Reduce heat; cover and simmer 15 minutes. Add onion, salt, thyme and peppercorns. Simmer, covered, an additional 35 to 45 minutes or until chicken is tender. Remove chicken and peppercorn from broth; cool. Remove chicken from bones; cut into bite size pieces. Skim fat from broth.
Bring sugar and milk to a boil. Boil slowly for 5 minutes. Add chocolate morsels and pecans. Stir just enough to mix well. Drop by teaspoons on wax paper or pour into non-stick dish to cut into squares.
In saucepan melt cheese over low heat. Add garlic salt and stir constantly. Crumble bacon slices. Add along with green onions to cheese mixture. Serve warm with chips or crackers of your choice.
Drain juice from apricots and add water to make 1 cup liquid and heat to a boil. Add gelatin and stir until dissolved. Stir in lemon and orange juice and dash of salt. Blend in cottage cheese until smooth. Chill until partially congealed. Cut drained apricots into slices. Beat gelatin mixture until fluffy and fold in fruit and mayonnaise. Pour into 8-inch square dish and chill.
Bake cake as directed and let cool. Mix Cool Whip and strawberries together and frost cake. Keep refrigerated.
Cook and stir brown sugar, salt and butter in 12-inch skillet until bubbly and add carrots and nuts. Cook over low heat. Cook until glazed, 5 minutes.
Cream sugar and oil; add eggs and mix well. Sift dry ingredients and combine with syrup mixture. Sprinkle 1 cup flour on wax paper; pour cookie mixture on paper and knead. Roll out and cut cookies with cutter. Bake at 350° until they rise and fall.
Crush Oreos and mix in melted margarine. Blend well (I use food processor) and press into a 9 x 13-inch pan. Save 3/4 cup of crumbs for top. Chill at least 2 hours. Spread softened ice cream over crust. Sprinkle with peanuts. Pour fudge sauce over the top of mixture. Sprinkle with extra Oreo crumbs and freeze. A great summer treat.
Combine ground beef, rice and onion with salt and pepper. Shape into 6 balls. Arrange meatballs in greased baking dish. Cover with soup. Bake in a 350° oven for 30 minutes.
Combine sugar, water and Karo syrup over medium heat, stirring until sugar dissolves. Turn on high and put in candy thermometer. Let boil until 310° is reached. Do not stir. Watch closely, as it may boil over. When temperature is reached, take off heat. Add flavoring and coloring. Pour into shallow flat pan. Let cool completely (overnight is best). Break into bite size pieces. Toss with powdered sugar.
Sift dry ingredients and add milk. Melt oleo in bottom of pan or deep dish. Pour batter in melted oleo (do not stir). Pour can of fruit (your choice) over batter. Sprinkle 1/2 cup sugar over top of fruit (do not stir). Bake in a 350° oven until crust rises to top and makes a brown golden color.
Roll out individual biscuits. Place thin slice of sweet potato on biscuit and pinch dough together. Melt 1 stick margarine in 9 x 13 pan. Place dumpling pinched side down in butter. Boil water, sugar, cornstarch and cinnamon until thickened. Pour over dumplings. Bake at 350° about 30 minutes or more if needed.
Beat eggs. Add sugar, syrup, salt, vanilla and butter. Line pie pan with plain pastry. Put in pecans in a layer. Add mixture. Bake in moderate oven (350°) for 55 to 60 minutes.
Place fish fillets in greased shallow baking dish (the dish should be small enough so that the sauce completely covers fillets. In small skillet melt butter and saute until tender, green pepper, onion and garlic. Add and heat tomatoes. Pour Creole sauce over top of fillets. Place thin slices of lemon over top. Bake uncovered in 425° oven for 20 minutes or until fish flakes easily.
Slightly beat eggs; add sugar, syrup, milk, vanilla and pecans. Pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for an additional 30 to 40 minutes or until filling is puffed in center and browned.
Melt chips together. (This can be done in the microwave.) Pour in cashews and chow mein noodles and stir. Drop by spoonfuls onto greased waxed paper. Refrigerate. Store in a cool room or refrigerator.
Mix together sugar, eggs, oil and zucchini. Mix together flour, salt, soda and baking powder and add alternately with milk and vanilla. Fold in nuts. Bake in two well-greased loaf pans at 350° for 45 minutes.
Mix sugar, oleo and egg, mixing thoroughly. Add dry ingredients alternately with zucchini. Fold in nuts and raisins. Chill about 2 hours, if desired. Drop cookies on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mash and whip potatoes. Add butter and mix with electric mixer. Add remaining ingredients. Beat until fluffy. Place in buttered casserole. Dot with butter and sprinkle with paprika. Bake at 325° for 25 to 30 minutes. May be made several days ahead and kept in refrigerator or freezer.
Cook potatoes until tender. Mix with the next 4 ingredients and spoon into greased 1 1/2-quart baking dish. Top with bacon and bake at 350° for 35 minutes.
Mix Cool Whip, cottage cheese, sour cream and peach Jell-O together. Stir in peaches.
Cook onion and beef in skillet until brown. Add seasonings. Drain beans and add soup. Pour into 1 1/2 quart baking dish. Spoon mashed potatoes over mixture and bake for 20 minutes at 350°. Serves 4 to 6.
Combine sugar, butter and milk in large saucepan. Bring to a boil, stirring frequently. Remove from heat. Add pudding mix and oats. Mix well. Cool for 15 minutes. Drop from teaspoon onto waxed paper lined tray.
Bake cake as directed on package. When cake is done, use fork and punch holes in top of cake. Boil 2/3 frozen coconut, sugar and milk for approximately 1 minute. Pour this mixture over cake. Cover and refrigerate until cool. Frost with whipped topping and sprinkle with remaining coconut.
Combine apples, rhubarb, 1/2 cup Equal and cornstarch in a 1 1/2-quart casserole. Combine water, lemon juice and lemon peel. Pour over fruit mixture. Cover and bake in preheated 400° oven 20 to 25 minutes or until fruit is tender. Combine oats, raisins, nuts, 1/3 cup Equal, butter and cinnamon until well blended. Remove cover from fruit mixture. Sprinkle with oats mixture. Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp. Makes 6 servings.
Mix Bisquick, eggs and milk and set aside. Fry hamburger (drained). Add seasoning to hamburger and fry on low until mixed well. Use pie pan or 1 1/2-quart casserole dish. Grease pan and hamburger mix. Pour Bisquick mixture over hamburger. Bake at 350° for 20 minutes. Take out of oven, add cheese and cut-up tomato. Return to oven until cheese melts. Take out and serve with sour cream.
Choose firm and ripe tomatoes. Vary the vegetables according to season (asparagus and garden peas are delightful when available). Preheat oven to 350°. Cut tops off tomatoes and remove pulp carefully with a teaspoon, leaving the flesh around the sides. Salt the shell lightly and invert to drain. Chop the pulp.
Layer first 7 ingredients in order given. Combine mayonnaise and sugar. Spread evenly over top of salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. Garnish with parsley before serving.
Mix the first 4 ingredients in saucepan until hot. Spray cake pan with Pam. Ladle a small amount of sauce into cake pan. Layer sauce, grated cheese and broken up raw corn tortillas. Top with cheese. Put in oven at 350° for 20 to 30 minutes. Top with sour cream and black olives when you serve.
Cream sugar and margarine. Add remaining ingredients. Bake at 375° for 45 to 50 minutes.
Make a	custard of milk, egg yolks, sugar, flour and salt in top of	a double boiler. When done and while still hot, add gelatin which has been softened in cold water. Add almond extract. Whip Dream Whip as directed on package; set aside. Beat egg whites until stiff. Combine whipped topping, egg whites and custard. Break the cake into bite-size pieces into deep baking dish. Pour custard mixture over cake and let stand overnight.	Several hours	before serving, whip another package of Dream Whip and	cover entire top of cake. Cover with toasted almonds or coconut.
Mix together cake mix, eggs, sugar and oil until smooth. Stir in the sour cream, making sure not to over mix. Pour into a greased and floured bundt pan. Bake in a preheated 325 degree oven for 1 hour. If top gets too brown cover with aluminum foil. Let cake cool before removing from the pan.
Add onion to broccoli; cook broccoli according to package directions. Drain. In medium saucepan, melt margarine. Stir in flour, salt and pepper until well blended. Add milk gradually; cook until thickened, stirring constantly. Add broccoli and remaining ingredients; cook until cheese is melted. Makes 5 servings.
Drain apples; place in a buttered 9 x 13-inch casserole. Melt butter in a microwave. Stir in sugar and flour; then add cheese. Microwave until melted and mixture is smooth. (Stir often). Pour cheese mixture over apples and bake at 400° for about 25 minutes.
Mix sugar and flour together. Place pineapple, sugar, flour mixture and cheese in bowl and mix gently until pineapple is coated. Place in greased casserole. Crush crackers and place on top. Pour margarine over crackers and bake in 350° oven for 20 to 25 minutes or until bubbly. Enjoy!
Spread pizza sauce over baked layer. Top with Mozzarella cheese. Bake 15 minutes more.
Mix the first 5 ingredients together. On greased cookies sheets, drop by teaspoonfuls 1 inch apart. Cut maraschino cherries into pieces and drain on paper towels. Top each cookie with a piece of cherry. Bake at 350° for 12 minutes. Carefully remove from cookie sheets after 1 minute and cool completely on racks before storing.
Fry onion, bread cubes and sausage until brown. Mix together the potatoes and egg. Add the parsley, salt, celery, pepper, fried bread cubes and sausage. Mix well. Cook in pan for 25 minutes with oven set at 350°.
Arrange pecans in bottom of pie shell. Mix eggs, sugar, syrup, vanilla and salt. Let stand at least 5 minutes. Add melted butter. Slowly pour mixture over pecans in shell. Bake 40 to 45 minutes at 375°.
Mix Cool Whip, sour cream and condensed milk. Add strawberries and mix until well blended. Pour into pie crusts, dividing equally. Freeze. Serve frozen. Each pie makes 6 good servings.
Take skin off the chicken. Boil until done. Put 1/2 package of Stove Top bread crumbs in bottom of casserole dish. Place chicken over crumbs. Mix remaining ingredients into a saucepan (including spice package in box) and warm. Pour over chicken. Sprinkle last half of the bread crumbs on top. Bake 35 minutes at 350°.
Cube bread and bake at 200° until brown. Drench in garlic-flavored olive oil.
Preheat oven to 350°. In medium bowl, combine flour, sugar, 1/2 cup nuts and margarine until crumbly. Stir in 1 egg and 1 teaspoon vanilla; mix well. Press into bottom of a 15 x 10-inch jelly roll pan. Bake for 15 minutes.
Cream together the Crisco, sugars, eggs and vanilla, then add the remaining ingredients. Bake at 350° for 10 to 12 minutes. Makes a large batch.
In large mixer bowl, stir together dry ingredients. Add oil, eggs, carrot, pineapple and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350° oven about 45 minutes. Cool completely before frosting.
Remove stems from berries and crush. Stir sugar into fruit juice. Let stand for 10 minutes; stir occasionally. Mix 3/4 cup water and 1 box Sure-Jell fruit pectin in small saucepan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir hot Sure-Jell mixture into juice or fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. Fill all containers quickly to within 1/2-inch of tops. Wipe off top edges of the rest of jam recipe containers; cover with lids. Let stand at room temperature 24 hours. Use plastic freezer containers and lids (1 to 2 cup size). You can store in refrigerator up to 3 weeks, covered, or in freezer up to 1 year.
Preheat oven to 400°. In skillet, cook ground beef, sausage, salt, black pepper, chili powder and oregano. When halfway cooked, add chopped tomato, onion, bell pepper and corn until cooked all the way. Drain grease. In 13 x 9 x 2-inch baking pan, place meat mixture evenly in bottom of pan. Spread Mozzarella on top of meat. In small bowl, make Jiffy corn bread mix according to directions. Pour corn bread mix evenly on top of meat and cheese mixture. Bake in oven at 400° until corn bread is golden brown. Serves 12.
Mix ingredients until smooth. Spread on a greased and floured cookie sheet. Sprinkle chopped nuts over the dough. Bake at 375° for 15 minutes or until edges are light brown and have pulled away from edges of pan. (You don't want the edges to be hard.)
Cook onions in butter until tender. Stir in remaining ingredients. Simmer 5 minutes, stirring often.
Sift first 5 ingredients together. Add next 3 ingredients and mix together for 2 minutes. Add last 2 ingredients and mix together for another 2 minutes. Bake cake at 325° for 25 to 30 minutes.
Make a paste of cornstarch and water. Combine with remaining ingredients and bring to a boil. Stir until mixture is thick and transparent. Serve at room temperature.
Beat eggs to soft peak. Slowly beat in sugar and vanilla. Fold in pecans; coat well. Drop by teaspoon on greased sheet. Bake 1/2 hour at 250°. Turn oven off and let stand 1/2 hour. Don't open door! Store in airtight container. Makes 55.
Slash diagonally outer edge of fat on ham at 1-inch intervals to prevent curling. Place ham in ungreased rectangular baking dish, 12 x 7 1/2 x 2-inch. Arrange fruit on ham. Mix remaining ingredients; pour over fruit and ham. Cook, uncovered, in 350° oven until ham is hot, about 40 minutes. Makes 8 servings, 450 calories per serving.
Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute. Stir in wine, Worcestershire sauce and seasonings. Bring to a boil. Stir about 3 to 4 minutes, while simmering. Serve in wide, shallow bowls with cooking juices. Serve with French bread to soak up juices. Serves 3 to 4.