HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald, peel and chop peaches. Place in large kettle. Add only enough water to prevent sticking. Cool until soft, stirring frequently. Press through sieve, measuring 2-quarts of pulp. Cook about 30 minutes or until thick, stirring often. Place into hot jars. Process for 10 minutes in hot water bath.
Pour oil in a 9 x 13-inch baking pan. Cover bottom. Add cake mix, eggs and water. Stir in pan. Sprinkle chocolate chips on top. Bake at 350° for 30 to 35 minutes. Take cake from oven and let sit for 10 minutes. Punch holes in cake with end of wooden spoon. Pour fudge topping into holes and over cake. (I heated mine in microwave so it would pour easier.) Cool completely. Frost with Cool Whip and garnish with nuts. Refrigerate.
Pour melted butter into bundt pan and roll around sides. Place the three crescent rolls as they come out of container around bottom of bundt pan. This makes a quick and easy breakfast bread.
Brown bread in butter in skillet, turn often. Beat eggs, add milk, salt and pepper to taste. Mix it all together. Put 1/4 cup butter in baking dish or pan, brown it. Then pour dressing in. Bake it at 350° to 375° until done.
Cook and cool the linguine. Cut chicken breasts into small pieces. Add remaining ingredients. I also like to add ripe olives, sliced, for added contrast. This salad is good even without meat.
Combine soups and broth; boil, then pour over chicken. Cook at 350° for 45 minutes.
Mix and press in a 9 x 13 pan. Bake just a little and cool.
Mix all ingredients. Spread in pan. Bake until golden brown, 25 to 30 minutes, at 350°. Cut into rectangles, about 2 x 1 1/2-inches. Makes 36 appetizers.
Using low speed of electric mixer, combine egg, oil, sugar, zucchini and vanilla. In separate bowl, combine remaining ingredients. Gradually add to zucchini mixture; blend evenly. Pour into 2 greased loaf pans (use safflower margarine to grease pans). Bake at 350° for 1 hour. Yields 2 loaves.
Beat eggs. Combine flour, sugar and salt. Melt butter and add with eggs to dry mixture, beating slightly. Add buttermilk and continue to beat. Add vanilla and blend. Pour into pie shells and bake at 350° for 30 to 40 minutes or until firm in center.
Combine ingredients in order given. Mix well. Press into greased pan and bake at 250° for 1 1/2 hours.
In a large bowl, mix together all ingredients. Press into shallow loaf pan. Bake at 350° for 1 1/2 hours.
Peel potatoes; slice in thirds and arrange in a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with salt. Pour corn	syrup and butter evenly over potatoes and sprinkle with pecans. Bake at 350° for 25 minutes. Arrange marshmallows over potatoes. Bake an additional 10 or 12 minutes or until marshmallows are lightly browned. Yields 10 servings.
Melt together in saucepan, then add sausage. Simmer for 15 to 20 minutes.
Chop vegetables into tiny pieces. Add spices, salt and pepper and tomato juice. Dice avocado and add to soup. Stir well and chill.
1. Get more juice from lemons and limes. Heat fruit 20 to 30 seconds on High. Cut and squeeze out the juice.
Mix mayonnaise and Miracle Whip; set aside. Layer ingredients with mayonnaise and Miracle Whip mixture between layers. Should be able to get 2 layers with mayo mixture on top, then cover with cheese. (I have cheese thick enough so plastic wrap doesn't stick to mayo mixture.) Cover with plastic wrap and refrigerate overnight or at least all day.
Use Tupperware jello mold to freeze pineapple juice. Put the frozen mold in bottom of punch bowl and pour remaining beverages on top. Makes a very refreshing punch for summer picnics.
Cook pasta al dente. While pasta cooks, heat butter and add flour; cook for few minutes, stirring. Add salt and pepper. Bring to boil and simmer until thickens; stir in cream, chicken and cheese. Heat butter and lemon juice in skillet. Saute mushrooms until juice cooks off. Drain pasta; combine with cream mixture and place 1/2 in shallow baking dish. Spread mushrooms over; reserve some for garnish. Top with remainder. Sprinkle with cheese and mushrooms. Bake at 375° for 20 minutes, until light brown.
Grease round micro-proof baking dish, 6 1/4 x 2 1/2-inches or 8 x 1 1/2-inches; line bottom with plastic wrap. In small microwaveproof bowl combine cocoa and 1/3 cup water; microwave on High (full power) 40 to 50 seconds or until very hot and slightly thickened. In medium bowl combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on High 5 to 6 minutes * without turning until cake beings to pull away from side (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool. Frost. Yields about 8 servings.
Bake cake in a 13 x 9-inch pan. Cool and slice in half.
Preheat oven to 375°. Lightly grease 12x8x2 (2 qt.) pan. In hot butter in large skillet, saute onions until golden, about 5 minutes. Remove from heat, stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper. Layer 1/2 rice mixture, then 1/2 chilies. Sprinkle with cheese and then repeat. Bake, uncovered 25-30 minutes until bubbly and hot. Sprinkle with parsley. Serves 8.
Peel apples; remove cores. Slice apples in thin slices; put in lightly greased pie pan. In a bowl, mix oats, sugar and flour. Add margarine; stir until you have a crumbly mixture. Put mixture on top of apples; spread to cover apples. Bake at 350° for 35 minutes.
Mix gumdrops and nuts; set aside. Beat eggs until light; add sugar, flour, salt and flavoring. Gradually add gumdrops and nuts. Spread into 11 x 16-inch pan. Bake 20 minutes at 350°.
Break the cake up in about 1-inch pieces into 9 x 13-inch dish. Mix the cooled (if cooked) pudding and sour cream together, then pour over cake pieces. Spread the cherry pie filling over the pudding and chill.
Pour thawed juice into large pitcher, stirring constantly, until dissolved. Add chilled ginger ale and mix thoroughly.
Brown meat and drain off all fat. Add remaining ingredients and simmer for 1 hour. Good on hamburgers and hot dogs.
Mix flour, soda and salt. Cream the sugar, butter, eggs and vanilla. Add sour cream and half the flour mixture; blend. Add rest of flour; blend by hand. Chill. Bake at 400° for 8 to 10 minutes.
Melt shortening in heavy saucepan over medium heat or 350° on controlled surface heat. Stir in next 5 ingredients. Simmer 5 minutes, stirring constantly. Add remaining ingredients except rice. Bring to a boil. Press rice into liquid. Cover and simmer at 200° for 40 minutes. Serves 6.
Mix thoroughly beef, bread crumbs, egg, onion, salt and dash of pepper; shape firmly into 24 meatballs. In large saucepan, brown meatballs in 2 tablespoons shortening; pour off fat. Cover; simmer 20 minutes or until done. Stir occasionally. Gradually blend 1/2 cup water into 1/4 cup flour until smooth; slowly stir into stew. Cook, stirring until thickened. Remove bay leaf. Makes about 8 1/2 cups.
Saute onions, peppers, celery and green onions in margarine until soft. Add flour, parsley and shrimp and let cook about 15 minutes. Add jalapeno relish, Velveeta and half and half. Cook fettucine until tender. Drain and mix in shrimp mixture.
Dip pork chops in beaten egg, then in crumbs to coat it. Fry quickly in heated Pam coated skillet just to brown slightly. Place in greased roaster pan and spread Parmesan cheese on each pork chop. Salt and pepper; pour pizza sauce over all the chops. Bake at 350° covered loosely with foil for 40 minutes, then spread Mozzarella on each chop. Bake another 15 minutes, uncovered.
Beat butter and margarine until blended. Add sugar and beat until fluffy. Add eggs one at a time until well blended. Mix flour, salt and baking powder. Add flour alternating with milk and vanilla. Bake at 325° for 1 hour and 25 minutes.
Combine flour, salt and pepper; coat meat in seasoned flour. Brown in hot shortening in Dutch oven. Add soup, water, onion and basil. Cover and bake at 375° for 1 hour. Add potatoes, carrots and water (or grape juice). Cover and bake 1 hour longer or until tender. Makes 2 or 3 servings. Can be doubled.
In a saucepan, combine all the ingredients and cook on medium heat until sugar is dissolved. Marinate meat (beef, chicken or pork) overnight in refrigerator. When cooking chicken or pork, the meat must be dipped repeatedly in the sauce to keep from burning.
Mix beans and tomatoes together. Layer bottom of casserole pan with Fritos, meat, then bean mix, then shredded Cheddar cheese. Keep layering until you run out. Top layer with finely crushed Fritos and cheese. Bake in oven about 20 minutes at 350° until cheese melts.
Combine all ingredients until well blended. Makes 3/4 cup. Can be used as a dip for vegetables.
Boil squash and onion in water until tender. Drain well. Mix together sour cream, soup and grated carrot. Mix with squash and onion. Melt oleo and add croutons. Layer in a 2-quart casserole dish, starting with squash and ending with croutons. Bake at 350° for 1 hour.
Spray a baking pan with Pam. Arrange the wings in the pan. Sprinkle the wings with the poultry seasoning, celery salt, garlic powder and pepper. Put a pat of butter on each piece of chicken. Grate a generous layer of Romano on top and sprinkle with parsley. Bake at 375° for 1 to 1 1/2 hours. Baste them every 20 minutes. Don't turn them.
Stir all ingredients in a bowl. Then put in shells. Bake at 375° for 35 to 40 minutes.
Combine all ingredients in bowl. Make a well and add the egg, butter, juice and water. Stir until dry ingredients are moistened. Fold in cranberries, nuts and orange peel. Bake in greased 9 x 5-inch loaf pan at 350° for about 1 hour or until bread tests done. Cool 10 minutes before removing from pan to a wire rack. Recipe doubles well.
Preheat oven to 350°. Chop and seed tomato. In ovenproof skillet, over medium heat, saute onion and garlic in margarine until soft, about 5 minutes. Stir in tomato and seasonings. Cover and simmer for 5 minutes. Place fish in skillet; cover with sauce. Pour wine over fish. Cover and bake for 15 to 20 minutes or until fish flakes with fork. Remove fish to heated platter. Reduce sauce on top of range to 1/3 cup. Stir in tomato paste and pour over fish. Serve with lemon wedges.
Heat oven to 375°. Grease a 1 1/2-quart baking dish with butter. Put the corn flakes on a piece of waxed paper and crush them into little pieces. Wash the blueberries and put them in a medium saucepan. Add the sugar, water and lemon juice. Cover and cook for 5 minutes over low heat.
Mix the cake mix, 1 stick butter and 1 egg together to make crust. Mix confectioners sugar, cream cheese, 3 eggs and vanilla together. Pour over crust. Bake at 375° for 45 minutes, or until done. Once it is brown on top and crust is brown, it's ready.
Brown meat and drain; add next 6 ingredients and simmer for 45 minutes. Mix Ricotta cheese, egg, salt, pepper, parsley and Parmesan cheese. Cook noodles per package. In a dish, layer noodles, cheese mix, sauce and Mozzarella cheese; cook at 375° until bubbly. You can use low-fat ingredients; still real good.
Mix all ingredients together and place in a 1 1/2-quart casserole. Sprinkle remaining noodles on top. Bake at 325° for 40 minutes.
Slice beef across grain into very thin strips. Freeze 1 hour before slicing. In skillet over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve over noodles.
Saute onion and celery in butter. Combine sauteed vegetables, rice, broccoli, cheese, milk and soup in well buttered baking dish. Salt and pepper to taste. Top with bacon crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix together. Bake at 350° for 12 to 15 minutes. Cool on pan before removing.
Cream together butter and sugar. Add remaining ingredients and mix well. Bake at 375° for 20 minutes in an ungreased jelly roll pan.
In a large, nonstick skillet, heat oil over medium heat. Add chicken and brown for about 6 minutes per side. Remove chicken, season lightly with salt and pepper. Add 1/3 cup water to skillet and stir to loosen and dissolve any browned bits. Stir in dried fruit, lemon juice and thyme. Place chicken over the fruit and baste with sauce. Arrange lemon slices over chicken. Cover and cook over medium heat for 30 minutes or until chicken is cooked through and fruit is tender. Remove lemon slices and place around edge of serving platter. Transfer chicken and fruit to platter. Add 1/3 c. water to broth in skillet and bring to boil, 1 minute. Pour over chicken and serve. Serves 6.
Put vegetables in large bowl. Pour dressing over vegetables, stirring to coat. Cover and refrigerate overnight. Keeps well for 1 week. Serves 10 to 12.
Slit chilies, remove seeds and rinse. Place thick slice of cheese in chilies. Place in a buttered dish. Do not layer. Mix eggs, milk and flour. Pour over chilies. Add grated cheese on top. Bake 55 minutes at 350°.
Combine all ingredients, stirring until well blended. Cover and chill for at least 3 hours. Serve with veggies. Yields 2 cups.
Mix all ingredients and pour into 3 greased and floured 8-inch pans. Bake at 350° for 25 to 30 minutes.
Combine first 4 ingredients in large bowl. Mix well. Spoon into pie shell. Chill before serving.
Crust: Mix flour, butter and water. Put in pan and bake about 15 minutes.
Place cherries in a large bowl. Sprinkle with sugar, tapioca, lemon rind and salt. Toss lightly to mix. Let stand while making pastry.
Mix flour, salt and sugar together. Cut in shortening. Add water. When all flour is moist, form into a ball. Roll out about 1 1/2 inches larger than pan. Put in pan and flute edges. Take a fork and punch holes in the bottom and around the sides of the crust (this keeps it flat). Bake at 425° for 10 to 15 minutes or until the crust is as brown as you want it.
Prepare cake as directed. To prepare cream cheese frosting, drain the pineapple juices. Mix together cream cheese, Cool Whip, sugar and crushed pineapple with hand mixer until smooth. Spread frosting on cooled cake. Sprinkle with pecan pieces. Place pineapple slices on top of frosted cake with a cherry in the middle of each slice. Refrigerate overnight before serving.
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until blended. Add flour and salt, beating until blended. Stir in vanilla. Shape dough into 16 (1 1/4 inch) balls.
Stir butter into crumbs. Alternate layer of oysters and crumbs, ending with crumbs. Pour mix of liquor, milk and butter over layers before last layer of crumbs. Bake 30 minutes at 350°.
Saute the onion and garlic in 2 tablespoons of the melted butter or margarine 3 minutes. Add the well-scrubbed clams and the wine, cover the pan and simmer 5 to 10 minutes, or until clams are opened. Remove the clams from the pan and remove the clams from the shells. Chop the clams or put them through a meat grinder. Rinse the shells in cold, running water.
Boil celery, onion, sugar, salt, vinegar and corn oil. Pour over drained vegetables. Store overnight.
Drain pears, reserving 1/2 cup syrup; slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin; blend in yogurt and pour into 8-inch square pan. Chill until set but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin-yogurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.
Cook pasta until done. Drain and rinse. Add remaining ingredients. Add potato salad dressing.
Cook sausage; stir to crumble and drain. Spread bread with margarine and cut in cubes. Place bread in buttered 13 x 9 x 2-inch dish. Sprinkle sausage on cubes of bread and top with cheese. Combine remaining ingredients and pour on top. Chill at least eight hours before baking. Bake at 350° for 30 to 40 minutes.
Mix sausage and cheese thoroughly. Sift flour a small amount at a time, mixing thoroughly until blended, with sausage and cheese mixture. Roll into balls and place on ungreased cookie sheet. Bake for 15 minutes or until bottom of balls are brown at 400°.
Fry burgers on medium heat 6 to 8 minutes (semi-done); pour off grease except for small amount and remove burgers. Cook onions for 2 to 3 minutes in grease; add Karo, A.1. sauce and Hellmann's Dijonnaise mustard and mix until liquid. Put burgers back in and let simmer for about 5 minutes. Put burgers on buns and top with remaining juices for open-face sandwiches or top with favorite burger fixings and sauce. Enjoy.
Boil for 2 minutes or more. Pour over cake and let stand for 15 minutes.
Place dill seed, garlic and hot peppers in bottom of jar. Pack cucumbers on top of spices. Then heat water, vinegar and salt; pour hot solution over cucumbers. Seal and pressure five minutes.
Heat milk until warm. Dissolve yeast, sugar and salt in milk. Melt butter. Add 1/2 cup to mixture, then add flour to make stiff dough. Put dough on a floured board and roll out and cut in rolls. Put in a greased pan. Grease top of rolls with butter. Set in warm place and let rise. Put in oven and bake at 400° for 15 to 20 minutes. When brown, take out and brush top of rolls with butter.
Cut ends from zucchini; do not pare. Cook in boiling salted water for 5 minutes. Halve lengthwise. Remove pulp with spoon; reserve shells.
Brown ground beef and onions until tender. Add chili sauce, catsup and sweet relish. Simmer for a while. Serves approximately 8 to 10.
Slice and saute carrots, onion and celery in butter until tender. Chop in blender with flour. Heat milk and broth while cutting cheese in small chunks; drop into milk mixture. Cook until melted. Add vegetables and chicken. Cook over low heat 1 hour.
Saute onion and mushrooms in butter until light brown; add clams. Cook for 5 minutes. Combine seasonings and white sauce; add clam mixture. Pour into greased casserole; sprinkle with crumbs. Bake in preheated 375° oven for 20 to 25 minutes.
Heat oil and onion in large pot on medium-high heat; saut until colored and softened slightly, 2 to 3 minutes. Add celery and carrot and cook until almost tender. Pour into a large bowl. Put half the chicken in pot; saut both sides until lightly browned, 4 to 5 minutes. Add cooked chicken to vegetable bowl and saut remaining chicken. Return vegetables and chicken to pot; cover. Cook on low until chicken releases juices, about 20 minutes. Increase heat to high; add water, salt and bay leaves and simmer, then cover and barely simmer until the stock is rich and flavorful, about 30 minutes. Strain stock and discard solids. Cool and place in container in fridge until cold and all fat rises to the top and sets. Skim fat off. Stock will keep up to 2 days in fridge and 6 months in freezer. Makes about 2 quarts.
Mix all dry ingredients together and then add all the rest of them. Bake at 350°.
Heat oven to 375°. In a large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in margarine and pecans. Pour into pastry lined pie pan. Bake at 375° for 35 to 45 minutes or until center of pie is puffed and golden brown. Cool. Serve plain or with whipped cream.
In large bowl, combine dry ingredients. In medium bowl, whisk eggs, pumpkin, margarine and peel. Stir in walnuts and raisins. Pour pumpkin mixture into dry ingredients. Stir just until mixed. Spoon batter into 12 greased muffin cups. Bake in a preheated 350° oven for 20 to 25 minutes.
Mix sugar and cornstarch in saucepan. Add boiling water until clear and thick, stirring constantly. Add a drop or two of red food coloring to give a rosy tint. Remove from heat and add vanilla. Cool slightly. Stir fresh whole strawberries into mixture. Pour into large baked pie shell. Chill several hours.
Combine flour and salt. Combine egg, milk and oil. Add to flour mixture, stirring just until blended. Dip cauliflower into batter. Fry in deep, hot oil at 375° until golden. Drain on paper towel.
Cook onion and garlic over medium heat, stirring constantly, until tender. Add tomato and remaining ingredients. Cook until thoroughly heated, stirring occasionally, serve warm. Yields 1-1/2 cups.
Put flour and sugar into mixing bowl and mix thoroughly. In saucepan, mix margarine, shortening, unsweetened chocolate, water and salt. Bring to boil. Cook 1 minute and add to flour-sugar mixture. Beat well. Add eggs, soda (dissolved in buttermilk) and vanilla. Beat until smooth, about 2 minutes. Bake in a greased and floured 9 x 13-inch pan at 375° for 25 minutes.
Sift dry ingredients, then add Crisco, then add warm yeast water while kneading a long time.
Cream together butter and powdered sugar. Add flour gradually. Roll dough into small balls and dip in powdered sugar. Place on non-greased cookie sheet and crisscross with a fork. Bake in 300° oven until slightly brown. The dough may also be pressed into a shortbread mold.
Combine sugar, salt, mustard, onion and half the vinegar. Gradually add salad oil, beating constantly and vigorously. Beat in remaining vinegar. Add celery seed. Continue to beat until mixture thickens.
Combine ingredients and pour into unbaked pastry shell; dot with butter and cover with top crust. Flute edges. Bake at 425° for 40 minutes.
Place 6 slices of bread butter side down in buttered 9x13 pan. Cover with sausage. Add cheese. Place remaining 6 slices of bread butter side up over cheese. Beat remaining four ingredients and pour over bread. Refrigerate 12 hours. Bake 45 minutes to 1 hour at 350°.
Melt butter; add to cracker crumbs and sugar. Use mixture to line bottom of spring-form pan (mash down with back of a fork).
Preheat oven to 350°. Mix all ingredients raw. Cover with foil and bake at 350° for approximately 1 hour to 1 hour and 15 minutes.
Mix all and beat for 4 minutes on medium speed. Pour into a 12 x 18 inch pan that has been greased and floured. Tap to remove all air bubbles. Bake at 350° for about 45 minutes. Cut into 25 to 28 pieces.
Juice the first 3 fruits. Combine juice, sugar and liqueur in 3-quart pitcher until sugar is dissolved. Add red wine and fruit slices. Cover and refrigerate for 4 hours. Just before serving, mix in club soda and pour over ice in wine glasses.
Mix sour cream, onion and soup together for your sauce . Layer in casserole bowl: corn, beans, cheese and sauce on top. Sprinkle crumbled crackers on top of sauce. Dribble melted margarine over crackers. Bake at 350° for 30 minutes or until golden brown.
Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, pepper, lime juice and salt. Simmer uncovered 15 minutes. Arrange 6 tortillas on bottom and up sides of greased 13 x 9-inch dish. Top with 1/2 of meat mixture. Layer remaining tortillas, overlapping if necessary. Spread sour cream over tortillas. Top with remaining meat mixture. Bake at 350° for 30 minutes until hot and bubbly. Remove from oven and sprinkle with shredded cheeses.
Mix everything together. Bake at 325° for 40 to 50 minutes.
Heat oven to 350°. Lightly grease a pie plate, 9 x 1 1/4 inches. Place all ingredients in blender; blend on high speed for 15 seconds. Pour into a pie plate. Bake until golden brown and a knife inserted in center comes out clean (50 to 55 minutes).
Cream together butter, Crisco and sugar until fluffy. Add cocoa. Add eggs,	one at a time, beating well after each addition. Stir soda, sour cream and sweet milk together. Stir salt into flour. Add milk mixture and flour to batter alternately beating well after each addition. Add vanilla and mix well. Pour into greased and floured 10-inch tube pan and bake at 325° for 1 hour and 20 minutes. Cool in pan 5 minutes. Turn out to cool.
Preheat oven to 350°. Cream oleo, sugar and eggs until light and fluffy. Add the sifted dry ingredients and mix thoroughly. Bake 8 to 10 minutes or until done.
Brown hamburger and bacon in skillet. Add onion and cook slightly. Mix rest of ingredients, except tomatoes, in Dutch oven. Pour tomatoes over the top. Bake at 325° for 3 hours.