HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tie spices in cloth bag. Blanch peaches one minute in boiling water. Plunge into cold water to cool, then peel. Freestone peaches can be pickled whole or split to remove seed. Make syrup by boiling 2 cups sugar, water and vinegar for 3 minutes. If peaches are halved, boil 1 minute. Add remainder; cook until tender, not mushy. Cover and let stand for a day. Drain off syrup and reheat. Pack in hot, sterile jars. Cover with syrup. Process pints 15 minutes below boiling.
In mixing bowl cream butter and sugar. Add cream cheese, sour cream, cornstarch, vanilla and lemon juice. Beat well. Add eggs, one at a time beating well after each addition. Wrap bottom and sides of a 10 inch spring form pan. (I use a disposable aluminum-roasting pan.) Bake 350° for 1 to 1 1/2 hours. Turn off oven and let stand in closed oven for 1 hour. Cool in pan at least 3 hours. Chill for 4 - 6 hours or overnight before serving.
Prepare rice according to package. Season breasts with salt and pepper; brown chicken slowly in butter. Arrange breasts on cooked rice. Saute celery in drippings. Add soup to drippings. Slowly add wine, stirring until smooth. Heat to a boil. Pour over chicken. Bake for 40 to 45 minutes at 350° with cover on and vent open. Makes 8 servings.
Follow directions on can to make 2 pies, except use only 1/2 milk called for. Pour into greased 9 x 13-inch pan. Sprinkle with yellow cake mix (may not need all of it) and chopped nuts. Drizzle with melted butter. Bake at 350° for 1 hour. Serve with whipped cream.
Mix flour, Crisco, salt and eggs well. Add small amount of water, less than 1/2 cup, to make a stiff dough. Knead 5 to 10 minutes on unfloured surface. Cover with a bowl.
Cook broccoli until tender. Spread in baking dish; sprinkle with cheese. Sprinkle bread crumbs over all and bake in preheated oven at 425° for 10 to 12 minutes. Yields 4 to 6 servings.
Slice thinly the squash and onions. Mix salt with enough water to cover squash. Let set for 1 hour; drain. Mix vinegar, sugar, celery seed, turmeric and pepper; bring to a boil. Pour over squash and place lids on jars. Process 5 minutes in hot water bath. Makes approximately 6 pints.
Combine sugar and 3 tablespoons flour. Add peaches and lemon juice. Combine brown sugar, 1/4 cup flour and pecans in a small bowl. Mix in butter until mixture is crumbly. Sprinkle 1/3 of pecan mixture over bottom of pie shell. Cover with peach mixture and sprinkle rest of pecan mixture over top. Bake at 350° for 35 to 45 minutes. Serve warm with vanilla ice cream.
Sift together first 8 ingredients. Cream together shortening, sugar and molasses. Add egg yolk and mix well. Stir in flour mixture; mix well. Roll out dough 1/4-inch thick. Cut with gingerbread man cookie cutter. Bake on ungreased cookie sheet in 350° oven, 8 to 10 minutes.
Combine seasonings; mix well. Rub seasoning mixture onto both sides of chicken. Place chicken, skin side down, on greased grill (low coals). Grill uncovered 45 minutes or until tender; brushing frequently with barbecue sauce during last 30 minutes, turning occasionally.
Night before, pour liquid smoke over meat. Sprinkle salts. Cover with foil; refrigerate. Don't let foil touch meat.
Mix oleo, flour and walnuts; pat into bottom of a 9 x 13-inch pan. Bake	in a 350° oven for 20 minutes. Let cool. Mix softened cream cheese, powdered sugar and Cool Whip; place on top of crust. Mix pudding with milk. Put on top of cream cheese mixture. Cover with remaining Cool Whip. Keep refrigerated.
Mix the water, yeast and sugar in a large mixing bowl and let stand for 1 hour. Then mix in flour. Knead mixture for about 10 minutes. Preheat oven for 5 minutes to warm it, then turn off heat. Place mixture in a greased bowl. Cover it and place in the warmed oven for about 1 hour until the mixture doubles. When it has doubled, make twists. Place twists on a greased baking sheet not too close together. Dilute 1 egg yolk with 1 to 2 teaspoons water or milk. Run a thin coat of liquid around outside of each pretzel. Sprinkle with coarse salt. Bake in a preheated oven at 475° for 12 to 15 minutes until they are golden brown. Yields about 2 dozen.
Stew chicken. Cook spaghetti in broth. Drain but save the broth. Mix chicken, spaghetti, soup and remaining ingredients together. Pour into buttered casserole. Top with grated cheese. Bake 20 minutes at 400° in 9 x 13-inch pan. Add some of the broth to make real moist.
Combine all ingredients except pecans. Simmer in skillet for 4-5 minutes. Remove from heat and add pecans, stirring until all nuts are covered with syrup. Pour onto a platter and separate quickly.
Mix all ingredients. Pinch mixture into 1 1/2-inch balls; pat them flat. Fry in skillet in 1 tablespoon shortening or oil. Brown on both sides.
Boil macaroni. Drain. Brown ground beef in a skillet. Drain corn, then mix in other ingredients. Sprinkle bread crumbs on top. Add butter on top. Bake in large baking dish at 375° for 30 to 40 minutes.
Mix all ingredients in blender. Will keep until expiration date on cottage cheese. Dip is especially good with cucumbers, celery, cauliflower and carrots.
Mix together the potatoes, butter, soup, cheese, sour cream, seasoned salt and onion. Pour into greased 9 x 13-inch baking dish. Combine melted butter with cornflakes; sprinkle on top of casserole. Bake at 350° for 75 to 90 minutes. Serves 8 to 10.
Mix a 1 oz. packet of Original Ranch Party Dip with 1 pint sour cream. Add 1/4 c. bacon bits and 1 c. finely shredded cheddar cheese. Mix well and serve with chips.
Brown pork chops. Drain off grease. Place in oblong baking dish. Mix together ingredients. Pour evenly over pork chops. Cook on low heat for about 1 hour. May also cook on top of stove, simmering for 1 hour.
Mix 1 cup cold water, the cornmeal and 1 teaspoon salt in a bowl. Bring 2 1/2 cups water to a boil in heavy saucepan. Stir in cornmeal mixture and bring again to a boil, stirring until thickened. Cover and simmer, stirring occasionally, about 5 minutes. Pour into lightly oiled 8-inch square pan and chill several hours, overnight or until firm.
Melt butter in a large roasting pan. Add seasonings and mix well. Add the cereal, nuts and pretzels. Mix gently until well coated with seasoned butter. Bake in a 250° oven for 45 minutes, stirring occasionally.
Brown meat in large skillet; season to taste. Combine jelly, cornstarch and mustard; add to meat. Add vegetables. Cover and simmer for 5 to 7 minutes, stirring frequently. Makes 4 servings.
Heat oven to 375°. Brown the ground beef and onions. Drain off fat. Add beans (undrained), barbecue sauce, salt and cheese. Stir and simmer together 5 minutes. Pour into casserole or 13 x 9-inch pan. Pour cornbread batter on top. Bake 20 minutes. Makes 4 to 6 servings.
Blend confectioners sugar, oleo and egg and spread on cooled crust. Layer with bananas, crushed pineapple and Cool Whip. Top with chocolate syrup and nuts.
Whip egg whites till frothy. Then mix cold water and pecans until covered. Mix together cinnamon and sugar, and then add to mixture and coat thoroughly. Then spread on cookie sheet and bake at 225 degrees for 30-45 minutes. Cool on wax pepper.
Combine all ingredients. Marinate scallops for several hours in refrigerator in mixture. Broil 5 to 6 minutes. Turn once after 3 minutes. Watch carefully.
Mix lemon juice, Worcestershire sauce and softened cream cheese together. Spread on round plate. Spread with cocktail sauce. Top with flaked crabmeat. Chill. Serve with crackers.
Mix all together. Cook on hot griddle. Has 55 calories per pancake. Makes 10 pancakes.
Mix all ingredients into a soft dough with hands. Roll dough about the size of a marble and press crisscross with a fork. Bake at about 400°. Do not brown.
Put the milk, butter, cocoa and sugar in pot. Bring to a boil and let boil 3 minutes (no longer). Remove from heat. Stir in peanut butter until creamy. Add in oatmeal and drop on cookie sheet.
Cook chicken until done. Pull off the bone. Mix soup and water; put into casserole bowl. Add chicken on top of that, then fix Stove Top stuffing on top of chicken. Bake at 375° for 45 minutes.
Cream butter and sugar until fluffy in a large mixing bowl. Stir in egg yolks, vanilla and salt, beating well. Gradually stir in flour; mix well. Shape dough into 3/4-inch diameter balls. Dip in slightly beaten egg whites and then roll in pecans. Place 12 balls on high temperature plastic baking sheet lined with waxed paper. Make thumbprint in each. Cook a dozen in microwave oven on Full power for 1 to 1 1/2 minutes, or until firm but slightly moist. Allow cookies to cool slightly before removing from waxed paper. Fill "thumbprints" with preserves just before serving. Repeat with remaining cookie dough.
Brown ground beef and drain. Add onions and brown sugar and cook about 2 minutes. Add barbecue sauce and heat through. Remove from heat and set aside. Open biscuits and flatten with your hand. Spray muffin pan and place 1 biscuit per cup. Press gently to form cup. Add meat mixture and bake at 350° to 400° until biscuits are done. Remove and add cheese to top of each pocket. Return to oven on broil until cheese is melted. Use a knife to remove from pan.
Combine ingredients in a saucepan. Bring to a boil for 3 minutes.
Melt 1/2 stick of margarine in a casserole dish. Drain corn and add to margarine. Mix sour cream, onion, cheese and soup. Pour mixture over corn. Crush crackers, add to one stick of melted margarine and place crackers on top of corn mixture. Bake 25 or 30 minutes at 350°.
Cream light brown sugar and butter together. Add eggs, one at a time, and beat well. Mix flour, soda and salt together; add to creamed mixture a little at a time. Add pecans and coconut. Bake at 350° for 10 minutes.
Combine and pour over baked crust. Bake 25 minutes at 350°. Sprinkle with powdered sugar when cooled.
Microwave: In small bowl, melt chocolate on High for 2 minutes. Stir after 1 minute. Stir until chocolate is smooth. Dip fruit half-way in chocolate and then dip in chopped nuts. Set on wax paper-lined baking sheet. Let set or chill until firm, about 15 minutes.
Cut cake in 1-inch squares. Put layer in large serving dish (looks best in see through glass bowl). Mix pudding with 12 ounces of Cool Whip and place layer over cake. Then put layer of chocolate chips. Then another layer of cake, pudding and chocolate chips. Place 8 ounces of Cool Whip on top and sprinkle with chocolate chips.
Mix cabbage and onions together in a bowl. Set aside. Mix oil, vinegar, sugar, salt and pepper well. Chop up chicken into chunks and add to cabbage mixture. I have found that the salad has better flavor if you barbecue the chicken. Add crushed noodles, sesame seed and almonds. Serve.
Slightly cook noodles. Combine all ingredients. The broccoli and cauliflower (10 ounces each) should be slightly thawed. Bake at 350° for 1 hour.
Combine all ingredients except red wine vinegar in large non-aluminum saucepan. Bring to a simmer, stirring to mix well. Cover; reduce heat and cook until cranberries burst and mixture thickens slightly, about 15 minutes, stirring occasionally. Remove from heat. Stir in vinegar. Cool. Cover and refrigerate at least overnight and up to 1 week. Remove from refrigerator 20 minutes before serving.
In 9 x 13-inch pan, layer refried beans, ground beef, taco seasoning, sour cream, avocado dip, tomato and onion. Place in 350° oven and bake for 30 minutes, then remove. Grate desired amount of cheese over top. Return to oven and heat until cheese is melted. Serve with your choice of chips!
Combine sour cream, mustard and honey. Beat well, as much as five minutes, to make it fluffy. Add orange peel and salt. Beat in fruit juices slowly. Chill at least one hour. Especially good for fruit combination salads. Makes about 3/4 cup.
In medium bowl, beat cheese until light and fluffy. Add milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill until firm (about 3 hours). Top with desired amount of pie filling and serve.
Cream butter with sugar; add eggs and buttermilk. Beat well. Add vanilla and coconut. Bake in uncooked pie shell for 30 minutes at 375°.
Combine all ingredients, except nuts and prunes. Mix well. Stir in prunes and nuts. Bake at 350° for 1 hour and 15 minutes if using a tube pan or for 45 minutes if using sheet cake pan.
Place one graham cracker on a paper towel. Top with chocolate squares and small marshmallows. Microwave, uncovered, at High for 15 seconds. Top with second graham cracker. Let it stand one minute before serving.
Thaw pastry 20 minutes. Preheat oven to 350°. On a lightly floured surface, roll pastry to a 12 x 15-inch rectangle. Place on ungreased baking sheet. Arrange apples down the center. Sprinkle with raisins and cinnamon-sugar. Brush edges of pastry with egg wash. Roll up pastry, jelly roll style, with seam side down. Turn ends under and brush with egg wash. Make diagonal slits across top at 2-inch intervals. Bake for 35 to 40 minutes. Serves 6.
For pancake: Mix flour, milk, salt and eggs. Beat until well blended. In 450° oven preheat 10-inch casserole or ovenproof skillet for 5 minutes. Add oil to hot pan and tilt to coat bottom and sides. Pour batter into pan and bake 10 minutes at 450°. Reduce heat to 350° and bake 10 minutes.
Resift flour 3 times. Add salt to egg whites and whip until foamy. Add cream of tartar; whip until stiff and will hold peak. Fold in sugar, one tablespoon at a time; add flavoring. Fold in flour, 2 tablespoons at a time. Bake in 9-inch tube pan for 3/4 to 1 hour. Turn cake over, permitting cooling before removing from pan.
Cream 1 cup sugar and butter until light and fluffy. Add flour, baking powder, salt and milk. Mix well and spoon batter into a greased 3-quart casserole. Sprinkle blackberries and 1 cup sugar over batter; add boiling water. Bake at 350° for 1 hour or until done. Serve warm; top with ice cream or whipped cream. Serves 6.
Mix flour and sugar. Put eggs in middle of flour with a little milk. Add raisins. Knead. Add milk, bit by bit. Knead 5 minutes. You may not use all of milk. To prevent dough from sticking to hands, use oil. Make a loaf and put in heavy greased pan and bake at 375° for 1/2 hour. After done, put butter over it.
Sift the flour, baking powder and salt together. Add brown sugar to oil and mix well. Add eggs, one at a time, beating well after each. Add dry ingredients, then add nuts, chocolate chips and coconut. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan. Cut into squares.
In a saucepan, combine the vinegar and sugar. Cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until chilled.
In crock-pot or fondue pot, melt all ingredients slowly. Stir often. When completely melted, serve with chips as a dip.
Combine sugar, oil and vinegar in a small saucepan. Bring to a boil and remove from heat. Combine vegetables; pour hot vinegar mixture over them. Refrigerate overnight. Yield: 8 to 10 servings.
In a heavy saucepan, combine the sugars, milk and marshmallow. Bring to a boil over med. heat, stirring until the sugars are dissolved and the marshmallows are melted.
Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add turkey and onion; cook over medium heat until turkey is lightly browned, stirring to crumble. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Add turkey mixture, water and next 4 ingredients to skillet. Bring to a boil. Reduce heat and simmer 10 minutes or until thickened, stirring occasionally.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Sift together cocoa, salt, baking powder and flour. Add dry mixture alternately with milk. Add vanilla and blend well. Pour into a greased and floured tube pan. Bake at 300° for 1 1/2 hours. Let cool in pan for 25 minutes before removing.
Beat sugar, eggs and oil well. Add dry ingredients and vanilla. Fold (don't beat) in nuts and apples. Bake at 350° to 375° for 40 to 45 minutes in greased and floured 13 x 9-inch pan. Put powdered sugar on top after baked.
If you want to cook a small pudding, one pint of each is all that is needed and 1/2 teaspoon soda instead of 1 teaspoon.
Saute onion over moderate heat until soft but not golden. Add meat and brown; break into small pieces. Drain off any fat in a colander. Add remaining ingredients to meat mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/4 hours, stirring occasionally. Serve hot, using 1 cup per serving.
Grate squash coarsely into bowl. Sprinkle with salt and let stand 10 minutes. Squeeze out all liquid. Preheat oven to 350°. In a large mixing bowl, combine squash, eggs, cheese and seasonings. Pour into 8-inch square baking dish and top with Parmesan cheese. Bake 30 to 40 minutes or until set. Knife inserted at outer edge comes out clean.
Mix cream cheese and juice until softened. Add remaining ingredients and shape into a ball. Refrigerate until firm. Serve with vanilla wafers.
Bake cake in two layers. Mix 1/2 box powdered sugar and Cool Whip. Drain cherries and chop. Mix in Cool Whip mixture. This goes between two cake layers. Use chocolate frosting for outside. Put pie filling on top.
Combine first 4 ingredients. Combine egg, buttermilk and oil; slowly stir into dry ingredients. Then bake.
Place chicken in large frying pan or electric cooker. Add salt and pepper. Mix ketchup, Coca-Cola and Worcestershire sauce together and pour over chicken. Simmer for 1 hour, turning once during cooking time. Serve with rice.
Sift all dry ingredients together. Cream shortening and sugar until fluffy, then add molasses and beaten egg. Add dry ingredients gradually, mixing well. Form dough into small balls. Roll in additional sugar. Place 2-inches apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Yields 8 dozen.
Mix all together. Spread on a plate or tray 1/2-inch thick. Refrigerate. Chop 1/2 cup chutney and spread on top before serving. Serve with favorite crackers.
Mix ingredients together very well. Homogenize in a blender. Use two level teaspoons per cup.
Let oats and water stand for 20 minutes. Combine oleo, sugars and eggs. Beat well and add dry ingredients. Mix all together and bake at 350° for 1 hour.
Mix soup, cheese, milk and salt. Pour half into square baking dish. Separate rolls and place cut up chicken in rolls. Roll up, tucking in edges. Place in mixture and pour other half of sauce over rolls. Bake at 350° for 30 minutes or until slightly brown.
Cook all of the ingredients on top of stove for approximately 10 minutes. It will thicken. You can add more apple juice if it gets too thick. Excellent with baked ham. Any leftovers can be frozen for future use.
Saute the mushrooms and onion in the butter or margarine for about 5 minutes. Add the garlic and curry powder and cook 2 minutes longer or until curry is darkened. Stir in the beef broth. Simmer over low heat for 8 to 10 minutes. Serve over rice.
Melt all ingredients together in top of double boiler or on low heat in microwave until chips are melted. Serve with apple slices.
Beat egg white and water slightly. Add pecans and mix to moisten. Mix next 5 ingredients. Pour over nuts and stir. Bake at 300° for 30 minutes on greased cookie sheet. Stir once.
Cream butter and sugar. Add vanilla and mix. Blend in pecans and dates. Roll teaspoonful of dough into balls. Refrigerate balls for 1 to 2 hours. Bake at 350° on greased cookie sheet 20 minutes. Remove from oven and roll balls in powdered sugar. Sprinkle again with powdered sugar after cookies have cooled.
Mash beans well (use juice). Beat eggs, add all other ingredients; mix well. Pour into 3 unbaked pie shells. Bake 45 minutes to 1 hour at 300°.
Fry bacon until crisp, remove from fat and drain. Chop garlic, saute in hot bacon fat, add cabbage and onions. Cook until about half done (do not overcook), add pimento, chicken broth and white wine, simmer covered until done. Sprinkle with crumbled bacon and caraway seed. It is better to use a large pot for this.
Brown chicken breasts in oil. Remove meat. Add 1 tablespoon oil to skillet and brown mushrooms until liquid is gone. Add tomato soup, water and red wine. Return chicken to skillet and simmer 20 to 30 minutes. Serve over rice or noodles.
Combine first 5 ingredients in bag. Shake chicken to coat all pieces. Arrange in a 13 x 9-inch baking dish. Bake 20 minutes at 400°. Turn pieces and bake another 20 minutes. Blend soup and milk. Pour over chicken. Sprinkle with 2 tablespoons Parmesan and paprika. Bake another 20 minutes at 400°. Remove chicken to warm platter. Stir sauce in pan. Add some water, if necessary to make gravy consistency. Pour over chicken or use as gravy over noodles, rice or mashed potatoes.
Mix all ingredients. Put in a 1 1/2-quart casserole. Bake in a 350° oven for 1/2 hour. Serve with party rye.
Soften yeast in warm water. In a medium-size mixing bowl, combine the flour, sugar, salt and lemon rind. Add margarine and mix with hand until well blended. In small bowl, beat the egg yolks with a fork; add cream or milk and yeast and stir well. Add to flour mixture and stir until well blended with fork or spoon. Cover well and store in refrigerator overnight. When ready to shape rolls, pat the dough out on a floured surface and roll out to 1/4 inch thickness. Cut with a 2 inch cutter and place on ungreased baking sheet. Cover with a light cloth and let rise for 1 hour. Make a depression in the center of each roll and place a bit of filling on each one. Bake in 375° oven for 10 minutes or until light brown. Frost while still warm.
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone. Strain oxtail and debone it carefully, saving broth. Once deboned, place meat back in broth. Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Mix and bake in a greased casserole for 30 minutes in a 350° oven.
Preheat frypan to medium-high. Add butter and olive oil. When heated, add chicken, bone side down, turning 2 or 3 times until done, 12 to 15 minutes. Remove chicken; set aside. Add tomatoes, onion and bell pepper with salt and pepper to taste, to frypan. Reduce heat; stir-fry vegetables until done. Place chicken on top of vegetables. Cover chicken breasts with mushrooms until cheese is melted. Serve with French bread.
Brown chops and arrange in baking pan. Sprinkle them with salt and pepper. Combine soup, water and thyme. Heat, then add parsley, sour cream and half of the onions. Mix thoroughly. Pour sauce over chops. Cover and bake at 350° for about 1 hour or until tender. Remove cover; sprinkle remaining onions over the top and bake 5 minutes more. Serve with baked potato and tossed salad.
Put everything in a saucepan on low heat and stir in nuts. Pour into a 9 x 9-inch lined pan. Chill about 2 hours.
Whip Dream Whip with 1 cup milk until stiff. Add confectioners sugar. Add softened cream cheese and vanilla. Slice cake in thin layers. Cover bottom of dish with layers of cake. Pour part of mixture over cake. Add second layer of cake and place remaining mixture over that. Add cherry pie filling in spots over top. Chill before serving. Delicious.
Peel onions and slice in 2 or 3 thick slices (at least 3/4 inch thick). Place slices in buttered baking dish flat side up. Cover each slice with at least 1 heaping tablespoon of beef bouillon granules. Top with a pat of butter. (Be sure you put a heavy coating of granules on the slice. This gives the wonderful flavor.) Bake at 350° for 12 to 15 minutes. Serve hot.
Drain peaches. Add water, lemon juice and sugar. Pour into large skillet. Place biscuits over peaches. Brush with melted margarine. Sprinkle with 1/4 cup sugar and cinnamon to taste. Cover and simmer about 20 minutes. Serve with cream.
Boil sweet potatoes until soft. Peel and cut in half. Place in shallow pan. Bring syrup, sugar and butter/margarine to a boil. Simmer 5 minutes. Pour over potatoes. Bake for 20 minutes at 350°.
Preheat oven to 350°. In a 2-quart casserole, toss potatoes in oil to coat each piece. Add remaining ingredients, except parsley. Toss to coat evenly. Bake 30 to 40 minutes or until lightly browned. Garnish with parsley.