HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the starter juice, 2 1/2 cups of sugar and 1 large can of sliced peaches with juice into a glass gallon jar. Stir daily for 10 days. On the tenth day, add other 2 1/2 cups of sugar and large can of crushed pineapple with the juice. Stir daily for 10 more days. On the 20th day, add the maraschino cherries and stir daily for 10 more days. On the 30th day, drain fruit for 2 to 3 hours. Divide fruit into 3 parts (enough to make 3 cakes apiece). You should have enough juice for 5 cake starters to give friends. (If you don't have enough for 5, just divide what you do have for each cake.)
In saucepan brown ham and mushrooms in butter.	Stir in remaining ingredients. Heat and stir until thoroughly heated and serve. Garnish with parsley. Serves 4.
Dissolve red hots in boiling water before adding to Jell-O. Add applesauce last and refrigerate.
Place layer of potatoes in bottom of greased 2 1/2-quart casserole. Top with other ingredients in order given. Sprinkle each layer with salt and pepper. Bake at 350° for 2 hours.
Stir all together into 2-quart buttered casserole dish. Bake at 375° for 1/2 hour, covered and 1/2 hour, uncovered.
Cream shortening and sugar. Add rest of dry ingredients. Blend. Add raisins-water mixture and nuts. Fill to half 4 (No. 2) cans that have been well oiled or greased. Bake 1 hour at 350° or until bread springs back when pressed lightly. Cool 5 minutes, then remove from cans. Finish cooling. (Freezes well.) Any No. 2 vegetable or fruit can will do.
Coat a 9 x 13-inch pan with Pam. Unroll crescent rolls for a flat dough and press into bottom of pan. Spread hash browns and onions on rolls. Place mushrooms, olives and meat on top of hash browns. Break eggs into bowl and beat until mixed. Pour eggs over everything in pan. Sprinkle cheese over eggs. Bake at 325° for 30 to 45 minutes or until set.
Cut margarine into flour, add nuts and pat into pan. Bake at 350° for 20 minutes or until brown. Cool before adding next layer.
Make instant rice. Put all ingredients into a bake dish container. Mix 1/2 cup of the cheese into the bake dish. Mix one can of water with the tomato soup into the dish also. Put the rest of the cheese on top of bake dish also cover it with crushed chips or dry roasted onions. Bake at 350° for 45 minutes.
Cut green pepper into slices lengthwise. Dice onions. Cook for 5 minutes in butter or margarine. Boil chicken in water. Cook rice. When chicken, peppers and onions are ready, combine together with Ragu sauce and barbecue sauce. Simmer for 15 to 20 minutes. Serve over rice.
In a large casserole dish, alternate layers of potatoes and onions. Salt and pepper to taste. Mix mushroom soup, chicken soup and water. Pour over casserole. Brown pork chops. Place them on top of casserole. Cook in 350° oven for 1 hour or until potatoes are tender and pork chops are well done.
Mix ingredients together and roll into marble size balls. Place on ungreased cookie sheet or pan. Flatten with a fork. Bake at 350° for 15 to 20 minutes. Do not overbake.
Mix first 8 ingredients. Fill hot dog buns. Wrap in aluminum foil. Bake for 30 minutes at 350°. Yields 6 servings.
Mix all ingredients except cheese and chips. Put into flat 8 x 12-inch greased baking dish. Cover with thick slabs of cheese. Sprinkle generously with crumbled potato chips. Bake at 400° for 30 minutes.
Mix well. Turn into two 1-pound coffee cans which are well-greased. Steam for 3 1/2 hours.
In a greased 9 x 13-inch pan, layer vegetables, soup, cheese and crumbs. Bake 45 minutes at 325° to 350°.
Cook until thick, then add 2 more cups of blueberries and a little cinnamon. Put mixture in ready prepared pie shell and chill.
Drain juice from pineapple and add water. Bring to boil and dissolve jello in the hot liquid. Add Philadelphia cream cheese, then add Cool Whip to the mixture. Add celery, pineapple and nuts. Refrigerate.
Combine the butter and unsifted flour in a bowl. Using a pastry blender or food processor, cut butter into flour until size of peas. Mix the sour cream with egg yolk. Stir into mixture until well blended. Gather into a ball. Divide in half. Wrap each piece in clear plastic wrap. Chill at least 4 hours or overnight. (Can be kept up to 4 days.) Roll out dough and cut into squares (4 or 5-inch). Fill each square with any meat you desire. Roll up; seal edges. Bake 20 minutes at 350°.
Bring water and margarine to a boil; add flour, then 1 egg at a time. Bake in greased 9 x 13-inch pan at 400° for 25 to 30 minutes. Cool.
Mix dry ingredients with a little milk. Add rest of milk. Cook over boiling water and stir. Cover and cook 15 minutes longer; stir occasionally. Beat egg yolks. Add a little of hot mixture to egg yolks. Pour back and cook a few minutes. Add butter, vanilla and coconut. Pour into pie shell. Bake at 325° for 12 to 15 minutes.
Brown burger in a large skillet. Add other ingredients, chopping tamales into mixture. Pour into casserole dish and top with cheese. Bake at 350° for 35 to 45 minutes.
Wash and cut potatoes lengthwise into 4 wedges. Place skin side down in 9 x 13-inch pan. Combine remaining ingredients; brush over potatoes. Bake at 375° for 1 hour, brushing with oil/cheese mixture at 15 minute intervals. Turn potatoes for last 15 minutes.
Pour rice slowly into boiling water. Cover and cook 7 minutes. Add the milk and butter. Stir a little and bring to a boil. Cover and turn to low. Cook 1 hour.
Blend first eight ingredients until blended. Add flour until dough forms. Spoon out on cookie sheet. Bake for 8 minutes at 300°.
Cream sugar and shortening. Add sour cream and eggs. Add 1 cup flour with salt, baking powder and baking soda. Then add 5 or 6 more cups flour until dough is nice to roll. Vanilla or nutmeg may be added. Roll out. Cut with cutter.
In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13 x 9 x 2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight. Bake the chicken mixture, uncovered in a 300° oven about 1 1/2 hours or until the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, cooked rice, if desired. Garnish the chicken with fresh rosemary, if desired. Makes 4 servings.
Cook noodles. Drain. Boil eggs and peel. Set noodles in a bowl and mix drained tuna, soup, peas and onion together until blended well. Add diced eggs and mayonnaise and mix.
Make enough biscuit dough according to how many dumplings you want. Add egg to dough and make with sweet milk and self-rising flour. Work into soft ball, put in refrigerator and let chill a couple of hours or more. Boil chicken, bone. If using fryer, add a can of cream of chicken soup to chicken broth and chicken. Roll out chilled dough thin. Cut into small pieces, 1 1/2 or 2-inches. Drop into boiling broth, a few pieces at a time. Slightly stir with wooden spoon, don't overstir. Add a little butter and salt and pepper to taste.
Brown meat, drain. Add BBQ sauce and set aside. Place biscuits in ungreased muffin pan. Press dough up sides of edge of cups. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 400 degree for 12 minutes.
Combine sugar and seasonings; coat cut up chicken in mixture. Refrigerate for several hours. One hour before cooking, drench chicken in flour. Brown in margarine and Crisco for 40 minutes on low heat, turning occasionally. Cover and cook for 20 minutes. Remove and place chicken on paper towel-lined pan. Bake at 300° for 20 minutes and serve hot.
Place the raisins in a small bowl and completely cover with water. Allow the raisins to soak for 5 to 10 minutes.
Boil sugar, shortening, cocoa and milk over low heat 3 minutes. Add peanut butter, oatmeal and vanilla. Drop on wax paper and refrigerate to cool.
Preheat oven to 350°. Sift together 1 3/4 cups flour and 1/3 cup powdered sugar. Cut in butter until mixture resembles cornmeal. Press evenly and firmly onto bottom of 13 x 9 x 2-inch pan. Bake 20 to 25 minutes. Beat together eggs, sugar and lemon juice until sugar is dissolved. Sift together 1/4 cup flour and baking powder. Add to egg mixture and beat at low speed just until blended. Pour over baked crust. (Crust does not have to cool. Just add custard and return to oven.) Bake an additional 25 minutes. Decorate top with sugar sprinkles. Cool and cut into squares. Makes 24 bars.
Rinse and drain strawberries; slice in bowl. Toss with lemon juice; drizzle with honey. Serve at room temperature.
Beat eggs well. Add sugar and flour. Mix well. Add pineapple and mix. Pour into baking dish. Cut bread into cubes. Melt butter and put bread cubes in mix. Spread over top of mixture. Put in 420° oven for about 25 minutes or until golden brown on top.
Melt bacon fat in a frying pan and add enough sliced onions to cover the bottom. Add pieces of coot and salt and pepper to taste. Cover and cook on low heat with occasionally stirring until done.
Mix well and store in airtight container. Mix to taste with cup of hot water, about 2 tablespoons per cup.
Mix all ingredients well (except brown sugar). Pour into greased 8 or 9-inch cake pan (or 9 x 9-inch dish). Sprinkle brown sugar on top. Bake at 375° for 25 to 30 minutes.
In medium saucepan, stir corn syrup and cream. Bring to a boil over medium heat. Remove from heat. Add chocolate; stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.
Drain fruit and discard juice. Mix all ingredients and chill for at least 4 hours (or overnight) before serving.
Preheat oven to 250°. Wash chicken. Place in a 9 x 13-inch pan. Place 2 pieces of dried beef on each piece of chicken. Wrap 1 piece of bacon around each piece of chicken. Mix sour cream, soup and black pepper to taste. Pour on top of chicken. Cover with foil. Cook for 5 hours. It will melt in your mouth.
Cut broccoli into flowerets. Peel stalk and slice thinly. Cover raisins with hot water. Soak 5 minutes. Drain. Cook bacon until crisp. Crumble into salad. Blend salad dressing, sugar and vinegar. Pour on salad and mix well. Marinate 4 hours before serving.
In wok or frying pan, heat enough oil to cook chicken. Stir-fry 3 to 5 minutes. Remove from pan. Add 1/2 cup water and celery. Steam 2 minutes. Celery should be crisp, not limp, when served. Remove from pan. Warm cashews in same pan. Add chicken and celery to cashews. Serve chicken over rice. Sweet and sour sauce may be used, if desired.
Mix all ingredients and bake in an uncovered 2-quart casserole dish at 350° for 45 to 50 minutes.
Microwave chips and 14 ounces almond bark in 2-quart dish on High for 2 minutes. Stir. Continue for 1 to 2 minutes until smooth. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut.
Melt margarine in an 8 x 8-inch baking dish. Place dry ingredients in a bowl and mix in milk to form a batter. Pour over margarine in baking dish. Arrange peaches over batter. Bake for 1 hour at 350°.
Cream butter and sugar. Add soda, sour cream and vanilla. Add eggs, 2 at a time with 1 cup flour, beating well after each addition until all the flour and eggs are added. Bake at 325° for one hour to 1 1/4 hours or until done.
Thaw frozen bread, but don't permit to rise. Break bread up in bottom of a greased 9 x 12-inch pan. Melt butter. Add brown sugar and pudding; mix milk and cinnamon. Mix all together and pour on top of bread; let rise 2 1/2 to 3 hours. Bake approximately 1/2 hour at 350°. While still hot, flip rolls onto cookie sheet and scrape remaining caramel over them.
In a 9 x 13-inch pan, "dump" the cherry pie filling and crushed pineapple. Sprinkle cake mix over ingredients. Pour melted butter over the cake mix. Sprinkle chopped nuts over the cake. Bake at 350° for 40 minutes. Serve with ice cream.
Peel onions under running water to prevent eyes from watering. Cut into 1/4-inch slices and separate into rings. Heat oil (1-inch deep) in 3-quart saucepan to 375°. Beat remaining ingredients until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time, turning once, until golden brown, about 2 minutes; drain.
Tear biscuits into halves. Roll halves of biscuits into balls and put holes into 10 biscuit halves left, making rings. Fry in oil and flip when brown. Oil is ready when biscuits float immediately. Take out and put doughnuts and holes into powdered sugar which is in bag. Shake well and put on a plate when you take them out of the bag.
Grind cranberries and add sugar. Refrigerate 24 hours. After 24 hours, add pineapple, Cool Whip, marshmallows and walnuts. Fold all together.
Combine all ingredients, mixing well. Refrigerate overnight. Yields 6 servings.
Chop ham into small pieces, chop onions. Mix 1/2 ham with all other ingredients. Form ball, then roll ball in the reserved ham. Serve with favorite crackers.
Wash peppers and cut 1 inch ring off top. Clean out and discard seeds and membrane. Cut stem from top ring. Mix remaining ingredients together. Stuff peppers. Place 1 inch rings on top of each pepper. Press down. Stand peppers in baking dish upright, so that they fit snugly. Bake, uncovered, in a 350° oven for about 1 hour. Meat and rice should be tender and done. Serves 6.
Combine all ingredients in a large bowl and beat 4 minutes. Pour into greased and floured pan, either 10-inch tube pan or Bundt pan. Bake about 50 minutes or until done at 350°.
Cream crisco, sugar, eggs, and sour cream. Stir in remaining ingredients. Drop by spoonfulls onto cookie sheet; Bake 350° 7-10 min. Still soft to touch when done. May double recipe.
Mix cracker crumbs, parsley flakes, mayonnaise, mustard, egg and Old Bay together. Add to crab meat (always check crab meat for shells). Stir lightly. Shape into a crab cake. Refrigerate approximately 15 minutes. Saute in 2 tablespoons of oil and margarine until brown.
Wash cucumbers. Cut in thin slices. Peel and slice onions and green peppers. Combine onions, cucumbers and peppers. Add salt. Let stand two hours. Drain.
Mix all ingredients together and store in an airtight container. Use 2 or 3 generous teaspoonfuls of mix to 1 cup of hot water. Yield: 1 pint.
Cream shortening and sugar; add egg and mix well. Sift dry ingredients twice and add to mixture. Add vanilla. Blend well and add oatmeal, cornflakes, coconut, chopped pecans and raisins (optional). Spoon on greased baking sheet and bake at 350° for about 12 minutes or golden brown.
Sprinkle zucchini, tomato and cheese in greased 10-inch pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake at 400° until golden brown (about 30 minutes). Let stand for 5 minutes. Garnish with tomato and zucchini slices if you wish. Makes 6 servings.
Cut cheese into 2-inch squares. In a 1-quart casserole dish, microwave cheese for 2 minutes and 30 seconds to 3 minutes and 30 seconds on Power 8, or until melted. Stir once or twice during cooking time. Add chili; stir until blended. Microwave 2 1/2 to 3 1/2 minutes on Power 8, or until heated through, stirring once. Serve with chips. Yield: 3 cups.
Melt 1/3 stick butter until clear. Add milk, salt, red pepper and flour. When mixed, add eggs, Velveeta, Colby or Cheddar and 1 tablespoon butter. Stir until dissolved. Do not boil. Assemble 4 slices toast, turkey and slice of ham. Top with cheese sauce, slice cooked bacon and slice of tomato. Sprinkle with Parmesan cheese. Broil until bubbles.
Season meat with salt, pepper, garlic and 1 tablespoon flour. Brown roast on all sides in oil. Remove roast; add flour and brown. Add water and onion; return roast to pan and bake at 350° until meat is falling apart.
Melt both chocolates in microwave until completely melted. Mix salted peanuts or Spanish nuts into chocolate until all chocolate is full of nuts. Spoon onto aluminum foil until it hardens.
First Batch: Pull stems from grapes. Mash, skins and all, to pulp with clean 2 x 4. Add 10 pounds sugar. Mix well with 2 x 4. Put resulting mess in barrel. Do not seal. Cover opening with cheesecloth. Shake daily for 10 days. Wait 3 months. Drain and strain liquid. Drink at will.
Slice mushrooms and fry in margarine 10 minutes with onion. Add flour and sour cream (thicken). Add cheese and seasoning. Put in casserole dish.
Brown onion and garlic in olive oil. Add tomato paste and tomato sauce. Cook about five minutes. Add water, celery, parsley, sweet basil and salt and pepper to taste. Simmer at least 2 hours. Remove celery before serving.
Brown sausage and drain. Cut bread into small pieces. Mix other ingredients. Place in casserole. Refrigerate overnight. Bake at 325° for 30 minutes.
Cream butter, sugar and eggs. Add dry ingredients with milk. Pour over fruit and nuts. Drop from spoon onto greased cookie sheet. Bake at 300° for 20 minutes.
Beat eggs. Add sugar, nuts, dates, milk and vanilla. Sift dry ingredients together. Mix dry mixture to rest of recipe. Grease 9 x 11-inch pan. Spread dough in pan. Bake at 325° for 25 to 30 minutes. Cool and cut in squares. Sprinkle with powdered sugar.
Melt margarine on medium to low heat. Add sugar and egg. Cook slow for 10 minutes, stirring constantly, being careful not to scorch. Add dates and cook until mixture thickens. Remove from heat and add Rice Krispies and nuts. Mix well. Shape into balls. Roll in powdered sugar or coconut.
Combine rice, 1/2 cup cheese, chilies, pimentos, milk, eggs, cumin, salt and pepper in large bowl. Divide mixture evenly into 12 muffin cups coated with spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 15 minutes or until set.
Melt butter. Add sugar and stir in flour. Pat in bottom of pie pan. Makes one (1-crust) pie. Add pie filling and bake as instructed.
Beat oil with eggs. Chop apples. Pour oil over apples. Let stand while mixing dry ingredients. Add to apple and oil mixture. Bake in tube pan for 1 hour at 350° in an oblong pan for 40 minutes.
Combine first 5 ingredients, stirring until blended. Chill mixture. To serve, pour mixture into punch bowl and add champagne. Add ice ring. Yield: 5 quarts.
Put chicken in plastic bag and add dressing. Squeeze bag until pieces are evenly coated. Roll in crumbs and arrange in baking pan well coated with cooking spray. Bake until crisp and brown. Time will depend on size of pieces. Wings or legs take about 40 minutes.
Cook onions slowly with butter and oil in a heavy, covered 4 qt. saucepan for 15 minutes. Stir in 1 tsp. salt and sugar. Increase heat to moderate and cook uncovered 35 - 40 minutes stirring often, until onions are a deep golden brown. Sprinkle with flour and stir for 3 minutes. Remove from heat, add bouillon and water and blend well. Add wine, salt and pepper, and simmer, partly covered about 35 minutes longer. Pour over toast rounds and serve with parmesan cheese. VARIATION: After adding wine, salt and pepper, bring to a boil, pour into an oven proof tureen and stir in Swiss cheese and granted onion. Float toast rounds on top of soup and sprinkle parmesan cheese and melted butter over toast. Bake at 325 degrees for 20 minutes. Broil 1-2 minutes or until top is lightly browned. Serve at once.
Cook carrots in small amount of boiling water for 10 minutes, or until tender; then drain. In skillet, melt margarine, add brown sugar and honey; simmer 2 minutes. Add carrots and cook until well done.
Boil chicken until done and cook rice. In large skillet, saute onion, peppers and mushroom pieces, using cooking spray if needed to brown. Saute until tender, then add V-8 juice, Worcestershire sauce, soy sauce and chicken. Cook for 15 minutes. Season with salt, pepper and garlic powder. Add cooked rice to skillet mixture and mix well. Add chicken broth for moisture. Serves 4.
Heat oven to 325°. Grease and flour square pan (9 x 9 x 2-inch). Beat all ingredients in large mixing bowl on low speed, about 30 seconds, then medium speed for 3 minutes. Pour into pan and bake for about 45 minutes or until toothpick comes out clean.
Mix corn, celery, onion, green pepper, soup and cheese and put in a 9 x 13-inch pan. Crush Ritz crackers, mix with melted margarine and put on top. Bake at 350° for 45 minutes.
Mix together tapioca, sugar, salt, pepper and V-8 juice in large pan. Add steak, potatoes, carrots and onion. Bake at 250° in a covered pan for 5 hours. Do not lift lid while baking for 5 hours.
Combine eggs, milk and seasonings; set aside in bowl. In deep, well-greased covered baking dish alternate bread and cheese layers. Pour entire liquid mixture over bread layers. Cover and let stand 4 hours or overnight in refrigerator. Bake uncovered for 1 hour at 350°. It's great with kielbasa and stewed tomatoes on the side.
Mix cake mix according to directions in two round pans. Mix first 3 ingredients and set aside. When cake is cool, slice layers in half and frost between each. Put cut side down on each. Frost over all cake with rest of icing.
Cook ground beef and drain grease; add Hormel chili and Cheez Whiz and mix together until cheese is melted. Then serve over chips! Or add lettuce, tomatoes and salsa and have a taco salad.
Brown ground beef and onion. Boil squash until tender. Combine ground beef, squash, soup and cheese. Simmer on low until cheese has melted. Pour into ungreased baking dish and bake at 350 F for 30 minutes.
In a saucepan combine butter and flour to make a roux; cook approximately 5 minutes, until roux is cooked. Then add warm milk in small amounts, stirring until all the milk has been added. Turn heat up and cook, stirring constantly, until sauce thickens. Add nutmeg, salt and pepper to taste. Sauce is done.
Peel and slice potatoes. Layer in a glass 9 x 13-inch baking pan. Slice the butter over the potatoes. Sprinkle with the garlic powder. Cover with aluminum foil and bake at 350° for 1 hour or until done.
Bake cake as directed on box in 9 x 13-inch pan. Cool completely in pan. Punch holes in cake with a small birthday candle. Pour condensed milk evenly over cake (spread with spoon). Take lid off jar of caramel topping and warm topping in microwave, just a little (not hot). Pour over condensed milk and spread evenly. Place cake in refrigerator for 15 to 20 minutes. Spread Cool Whip over top of cake and sprinkle with chopped Hershey bar.
In sterile jars, pack with onions, cut into chunks. Add 1 part vinegar to 1 part water. Can add other vegetables such as hot peppers, green peppers, carrots (cut in chunks), celery, etc. Store in refrigerator.
Beat eggs with sugar and oil. Add rinds, chips and nuts. Add flour, baking powder and salt mixture. Mixture will be very sticky.
Preheat oven to 350°. Combine beef, pork, bread crumbs, eggs, 1/4 cup ketchup, all but the 1 teaspoon soup mix, parsley and pepper. Mix and shape into a loaf. Place in an 8-inch square baking dish. Bake 45 minutes. Meanwhile, in a small bowl, stir together the 2 tablespoons ketchup, 1 teaspoon soup mix, apricot jam and mustard. Spread over meat loaf and bake 30 minutes longer.
Pound chicken breasts to about 1/4-inch thickness with a meat mallet. Sprinkle with salt and pepper. Dip into egg and then bread crumbs. In skillet, add oil and brown chicken. Set chicken aside in a baking dish.
Slice tamales in half crosswise and arrange in bottom of greased crock-pot. Sprinkle onion over tamales. Add corn. Mix tomato sauce and chili powder. Pour into crock-pot. Top with grated cheese; cover and cook on low for 5 to 7 hours. High for 2 hours.
Combine all ingredients. Spoon into greased baking dish. Bake in oven at 350° until hot and browning. Serve hot with Melba rounds.
Layer ingredients in Bundt pan. Spray Bundt pan with Pam. Cover bottom with few pecans. Sprinkle brown sugar and cinnamon. Place rolls in pan tightly together. (Place two from edge to center of pan. Add more pecans. Sprinkle with cinnamon. Add instant butter pecan pudding (dry). Add butter and brown sugar mixture. Sprinkle with cinnamon and add more pecans. Place Bundt pan on cookie sheet. Cover with wet towel and set overnight. Early morning or 8 to 10 hours later, remove towel. Bake in 350° oven for 30 minutes. Loosen rolls from side of pan. Remove from pan at once.