HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a 9-inch square baking pan. Mix all ingredients except peaches, and pour over margarine. Arrange peaches on batter and bake at 350° for 1 hour.
Mix together dressing, vinegar and oil; then mix with remaining ingredients. Serve with tortilla chips.
Preheat oven to 350°. Grease and flour 9 or 10-inch tube pan. Do not use electric mixer.
Mix first 4 ingredients. Sift flour, soda, cinnamon and salt. Add these ingredients to the first mixture. Mix in 3 cups fresh diced apples (peeled), 1 cup nuts and 1 cup raisins. Bake 1 1/2 hours in preheated oven at 325°. Grease and flour tube pan. Also will make 2 loaf cakes. (Use very large bowl for mixing.) May be served topped with whipped cream. Serves 12 to 16.
Mix everything but pecans. Pour everything into unbaked pie shell. Put pecans on top. Bake at 350° for about 50 minutes or until knife comes out clean. Insert knife halfway between center and edge.
In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all surfaces are covered. Place on waxed paper lined cookie sheet. Snip stems off. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated area. Dry in a 200° oven for 30 to 40 minutes, or until sugar is crystallized. Gently remove violets to wire rack with a spatula or two tined fork. Sprinkle again with sugar if violet appears syrupy. Cool; store in airtight container with wax paper between layers.
Note: If you have about 6 to 8 hours on and off during the day, It's easy and kids love it (adults too).
Combine the seasoning mix ingredients (first 8) in a small bowl and set aside. Place the vegetable oil, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture tends to stick to the bottom of the pan). Stir in chicken stock and stir until the mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately.
Brown ground beef and drain. Add onion, pepper, ketchup, sugar, mustard and vinegar to beef and simmer for 30 minutes. Serve on toasted hamburger buns.
Place all into lightly greased 3-quart casserole with tight-fitting lid. Bake at 225° for 5 hours.
Mix cake mix as directed on box. Bake in long 13 x 19-inch pan. Let cool. Punch holes in cake with knife or fork. Mix pineapple with juice and 1 cup sugar. Let it come to a boil and boil for 5 minutes. Pour over cake; let cool. Mix instant pudding mix as directed on box. Spread on cake. Slice bananas and put on cake. Spread 8 ounces Cool Whip. Sprinkle with nuts or coconut or both.
Mix all ingredients together and pour into pie crust. Preheat oven to 400° and bake 15 minutes. Turn heat down to 350° and bake 35 minutes longer.
Mix cream cheese with sugar, butter and vanilla. Beat until fluffy. Use chopped nuts on top when using this for your pineapple cake.
Mix mayonnaise, sour cream and all spices. Blend well. Hollow out middle of bread, leaving a bit in the bottom. Pour dip mixture into bread. Bread removed from center may be torn up and used with the dip.
In a skillet, bring tomatoes, onion and seasonings to a boil. Add zucchini and continue to cook on medium heat until crisp-tender. Combine cornstarch with 2 tablespoons tomato mixture and add to skillet. Stir and cook until well thickened.
Beat milk and pudding 1 minute. Add Cool Whip; stir gently. Sprinkle coconut on bottom of crushed crackers. Pour pudding mix on top of coconut. Sprinkle more coconut on top of pie. Chill, then serve.
Cover bread slices with cheese; broil until cheese bubbles. Remove from oven; top with kiwi slices in decorative manner in center of each sandwich. Combine mayonnaise and shrimp; spoon on top of kiwi slices. Serve at once.
In blender, combine all ingredients and blend until smooth. Store tightly covered in refrigerator up to 3 or 4 weeks. Stir before serving.
Mix together the jelly, French dressing and onion soup mix. Pour over chicken in a baking pan, making sure chicken is coated with mixture. Bake for 1 hour (or until chicken is done) in a 375° oven. Delicious and easy!
Mix all ingredients together except tomato sauce and form into a loaf. Place in roaster pan. Pour the tomato sauce over loaf and bake at 375 degrees for 45 minutes. Slice and serve.
Thaw spinach and drain well. Mix all ingredients and chill. Take round bread and hollow out. Put dip in center of bread. Serve.
Preheat oven to 375°. Combine sugar, ginger, garlic and soy sauce in a medium skillet. Cook to boiling. Add chicken. Cook 3 to 4 minutes until chicken becomes opaque. Remove from heat. Remove chicken from ginger liquid. Combine cornstarch and water. Stir into the ginger liquid. Return to heat and heat to boiling, stirring continuously. Cook until clear and thickened. Stir in chicken, chestnuts and onion. Remove from heat. Cool 10 minutes.
Spread Cream Cheese on bottom of 8x12 dish. Brown and drain the sauce and crumble over cream cheese. Sprinkle peppers and onions over sausage. Cover with pecante sauce. Sprinkle cheddar cheese over and -20 minutes at 350 until hot and bubbly and cheese melts. Serve with Tortilla Chips.
Combine cheese and mayonnaise; mix rest up. This can be made in a ball or in the shape of a wreath at Christmas.
Cook meat with onions until tender. Drain fat. Pour some meat and onion mixture over tortillas in a large casserole dish. Mix cheese, soups, sauce and milk together in a saucepan. Heat until cheese is melted. Pour some of this over meat and tortillas. Put another layer of quartered tortillas on top with meat mixture and repeat until tortillas, meat and sauce are used. Bake, uncovered, at 375° for 30 to 40 minutes.
Cook bacon until crisp; set aside. Saute celery, onions and garlic. Add clam juice, water, potatoes, carrots and bay leaf. Cook 15 minutes. Add haddock, scallops, lobster, water, clams and half and half or cream. Simmer. Add salt, pepper and bacon.
Cut green pepper into strips. Chop celery and carrots thin and slanted. Slice onions into rings. Melt butter and add vegetables in large skillet. Cover and cook 10 minutes or until vegetables are as tender as you like. Stir in milk and heat thoroughly. Add salt, pepper and sugar to taste.
Melt butterscotch morsels and peanut butter. Then add marshmallows and potato sticks. Drop on greased cookie sheet and refrigerate.
In small saucepan, combine water, sugar and cornstarch. Cook over low heat until thickened. Cool slightly. Beat egg whites until stiff. Fold in cornstarch mixture. Spread on filling. Bake at 350° for 12 to 15 minutes.
Combine ingredients in saucepan. Heat thoroughly. Serves 3 to 4.
Beat eggs thoroughly with electric mixer. Add melted butter, sugar, flour and milk. Beat again until well blended. Stir in coconut. Pour into 2 ungreased 8-inch pie pans. Bake at 350° for 35 to 40 minutes. Cool and cut. Makes 16 servings.
Place apples and water in a buttered casserole. Mix flour, sugar, cinnamon and margarine until the consistency of corn meal. Add pecans. Sprinkle over apples. Bake at 350° for 45 minutes.
Beat the egg yolks with sugar, lemon peel and juice until light. Cook, stirring in top of double boiler over boiling water until thickened. Remove from heat and cool thoroughly. Fold in half the whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie. Makes 6 to 8 servings.
In a casserole dish put ingredients in order given. Cover and bake at 400° about 1 hour and 15 minutes. Remove cover for last 15 minutes for chops to brown.
Cook filling, then alternate vanilla wafers with bananas in Pyrex dish (deep). Cover with filling when filling is thickened. May be topped with meringue.
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat layers in bowl. Pour remaining sauce over meat. Cover tightly. Let marinate in refrigerator 6 to 8 hours. Take out and place in dehydrator until dry. Blot excess oil with paper towel.
Brown beef in skillet. Add salsa, cheese soup, olives and salt and pepper. Pour into baking dish. Prepare Jiffy mix following directions on box. Spoon on mixture. Bake until cornbread is brown at 350°. Add Mozzarella cheese for topping. Melt.
Boil 1 cup of water and pour into a bowl; dissolve the jello and add strawberries, constantly stirring until thawed. Fold in Cool Whip and chill until set.
Mix all ingredients together, except 1 cup nuts. Shape into ball. Roll in remaining nuts. Refrigerate. Let it set to room temperature awhile before serving.
Break corn cobs into pieces. Put in large pot. Cover with water and bring to a rolling boil. Boil for 30 minutes. Add water during boiling period to maintain about same water level. Remove cobs and strain liquid. Measure 3 cups of liquid into a larger saucepan; stir in pectin. Bring to a full, rolling boil; then add sugar. Bring again to boiling, stirring until sugar is melted. Boil hard for 1 minute. Just before removing from heat, you add oil of cinnamon for flavor.
Combine first 6 ingredients. Spoon into one prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust. Brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes.
Low heat, no fat and a good 6 to 8-inch Teflon skillet are the secrets to this great meal!
Combine marinade ingredients; pour over pork chops. Place in an airtight container; refrigerate 4 to 24 hours. Remove pork chops from marinade; reserve marinade. Grill pork chops 5 inches from heat source for 15 to 20 minutes, turning once. Baste occasionally with reserved marinade.
Combine flour, soda, salt and cinnamon and set aside. Cream eggs, shortening and sugar until fluffy. Gradually add flour mixture. Stir in oatmeal. Spoon dough in 1-inch balls onto greased cookie sheet. Bake at 350° for 10 to 15 minutes until brown.
Cook the chicken and cut up fine. Pour chicken soup in a large casserole dish. Put chicken in each crescent roll and roll up. Put rolls in soup and bake at 375° until rolls are brown. Put cheese over each roll and put in oven until cheese is melted. Serve with sour cream, if desired.
Cook broccoli in boiling, salted water until just tender; drain. Reserve 1 cup liquid. Melt butter. Add onion and cook until soft. Blend in flour. Add broth and cook, stirring constantly, until mixture comes to a boil. Stir in 1 cup liquid reserved from broccoli, heavy cream, Worcestershire sauce, celery salt and pepper. Add broccoli; heat to boiling. Stir in cheese. Serve sprinkled with chives. Makes about 2 quarts.
Cook noodles in water until done. Drain. Mix with soup, corned beef, milk, onion and cheese. Pour in lightly greased dish. Crush potato chips and spread on top. Bake in a 425° oven until bubbly and chips are brown.
Heat oven to 400°. Place bread, cut side up, on cookie sheet. Bake for 8 to 10 minutes or until golden brown. Spread each bread half with pesto sauce; top with tomato slices. Sprinkle with olives and cheese. Bake 8 to 10 minutes or until cheese is melted. Cut into slices to serve. Makes about 2 dozen.
Cook beans until partially tender; drain and saute them in olive oil, 1 clove mashed garlic and oregano. Add salt and pepper to taste. Cook until tender but not too soft.
In baking dish, arrange broccoli and chicken. Combine soup and milk; pour over broccoli and chicken. Sprinkle cheese over soup mixture. In cup, combine bread crumbs and margarine; sprinkle over cheese. Bake at 450° for 20 minutes.
Butter bottom and sides of a 9 x 12-inch pan. Layer ingredients as they are listed, except oleo. Drizzle oleo over all the ingredients. Do not mix. Bake at 350° for 60 minutes.
Preheat oven to 400°. Melt butter in a 13 x 9-inch baking dish. Dredge chicken parts in flour and place skin side down in baking dish. Bake uncovered for 25 minutes. Lower heat to 350°. Remove chicken from pan and add the next 7 ingredients. Stir well. Add chicken broth and stir. Place the chicken on top of the rice mixture, skin side up, and bake for 40 to 45 more minutes. Serves 4 to 6.
All ingredients must be at room temperature. In large bowl cream butter. Sift the two sugars together and add gradually to butter. Add unbeaten egg yolks, one at a time, and beat until smooth. Mix in extracts. Sift flour together with baking powder and salt 3 times. Starting and ending with flour, add alternately with milk to creamed mixture. Beat egg whites until stiff; fold into batter. Grease Bundt pan. Place 24 whole almonds in bottom of pan, securing with a dab of butter. Place another ring of remaining almonds on side of pan. Pour batter into pan and bake at 350° for 1 hour or until cake tests done. Cool in pan 10 to 15 minutes. Turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.
Mix together first 4 ingredients. Add carrots and nuts. Bake in two layer pans at 325° for 45 minutes; cool.
Mix all together. Bake in muffin tins at 450° for 12 to 14 minutes. Makes 1 dozen.
Cut flour and shortening together. In a cup, measure 6 level tablespoons of flour, salt and warm water. Blend with fork. Pour over flour and shortening mixture and cut in. Roll out dough as you would with any pie dough.
Brown ground beef, onion and pepper. Drain. Add remaining ingredients and simmer at least 1 hour.
Heat oven to 375°. Grease and flour jelly roll pan. Mix sugar, sour cream, margarine and eggs in large bowl on low speed, scraping bowl occasionally, for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in remaining dry ingredients on medium speed, scraping bowl, for 1 minute. Stir in nuts. Spread batter in pan. Bake until light brown, 20 to 25 minutes. Cool. Frost with Brown Butter Frosting. Cut into 2 x 1 1/2 inch bars. Yields 48 bars.
Heat oven to 350°. Place bread crumbs in 1 1/2-quart dish. Scald milk with 1/4 cup butter. Blend all ingredients. Place baking dish in pan of hot water 1-inch deep. Bake 40 to 45 minutes. Pudding will be done when knife is inserted 1-inch from edge of pan and comes out clean. Serve warm with cream over top.
Pour water over oats and set aside while mixing cake. Cream well the sugar, margarine and Mazola oil. Add eggs, one at a time, beating well. Add flour mixed with cinnamon and soda. Mix well. Then mix in oat mixture. Pour cake mixture into oblong pan. Bake at 350°.
Mix dry ingredients. Add the egg and milk; stir gradually to make a smooth batter. Add melted butter. Makes 9 medium pancakes.
Preheat oven to 375°. Combine with hands the hamburger, onion, bell pepper, eggs, crackers, salt and pepper. Combine a little of the tomato sauce in with it all. After it is all mixed together, shape it into a round ball and put it into your baking pan. Flatten a little. Pour your remaining tomato sauce over it. Bake for 2 hours. Serves about 5 to 6.
In large skillet, saute onion in oil. Add next 4 ingredients. Bring to boil; reduce heat and simmer for 15 minutes. In large baking dish, cover bottom with torn tortilla shells. Pour 1/3 chicken mixture on tortillas, spreading evenly. Layer with 1/3 olives and 1/3 cheese. Repeat layers 2 more times, ending with cheese. Bake, uncovered in a 350° oven for 40 to 45 minutes. (Ole, Ole, Ole!)
Place yeast in warm water. Melt margarine; cream with sugar in a large bowl, add egg. Add dissolved yeast to creamed mixture. Then add flour and stir until well mixed. Place in tightly covered bowl and keep in refrigerator. To cook, drop by spoon into well-greased 2-1/2 inch muffin tins and bake at 350 degrees for about 30 minutes, or until browned. Yield: 2 dozen.
Boil potatoes in skins until soft. Remove skins. Mash potatoes well, adding orange juice until they have the consistency of applesauce. Chill. Just before serving this dessert, fold in fruit and nuts.
Combine ingredients and use first speed of mixer for 1 minute to smooth. Cream on second speed. Whip light on third speed. Use for greasing pans. Need not be refrigerated.
Beat eggs and water. Bring broth to a boil. Reduce heat and stir in sugar, salt and soy sauce, keeping heat very low. Slowly add egg and water mixture, stirring constantly, until separated into shreds. Turn off heat and serve immediately. Garnish with scallions.
Add thyme to mayonnaise and mix well. Combine all ingredients and toss until well mixed. Allow to refrigerate for several hours before serving on crisp lettuce. Serves 4 to 6.
Make 4 layers out of cake mix. Drain pineapple and oranges on paper towel. Chop oranges (save some slices for top of cake). Mix all ingredients, set in refrigerator. Frost between layers, top and sides.
Preheat oven 300°. Spray a 8 in. spring form pan. Sprinkle crumbs on bottom of pan. Puree cherry pie filling, add orange rind, and set aside. Beat cheese until fluffy, gradually beat in condensed milk until smooth. Add egg whites, egg, lemon juice and the vanilla. Mix well, stir in flour. Pour half of the batter in prepared pan. Spoon 1/2 cup of cherry puree evenly over batter. Top with remaining batter. Drop by spoonful, 1/2 cup of cherry puree over the batter. With a knife gently swirl. Bake 60 to 65 minutes. Let cool and chill. Serve with remaining puree if desired.
Combine all ingredients in pan and cook for 20 minutes after it comes to a boil. Let cook, then refrigerate. Makes 1 1/2 quarts. Will keep in refrigerator for a few weeks.
Mix sugar and flour. Pour milk in. Beat the egg yolks and mix with the other ingredients. Cook on medium heat on stove eye until thick. Line big bowl with wafers, then pudding and bananas. Repeat until all has been added.
Mix thoroughly the ingredients listed in the left column. Chill dough. Form dough into 1-inch rolls. Bake at 400° for 10 to 12 minutes; bake 2 1/2 inches apart on an ungreased cookie sheet. Do not let the cookies brown. Remove from oven and while the cookies are still warm, roll in powdered sugar. Cool completely. Roll in powdered sugar again.
Grind or chop peppers and onions. Place in saucepan; cover with hot water and simmer 15 minutes. Drain well. Add remaining ingredients. Cook for 10 minutes over low heat. Makes 2 pints.
Note: Use 1 full 12 ounce Cool Whip and half of other 12 ounce Cool Whip when mixing ingredients, saving other half for top of dessert.
Melt butter in shallow baking pan. Place chicken in pan. Bake at 350°, uncovered, for 30 minutes. Meanwhile, melt remaining butter in saucepan; add flour and cook briefly, stirring. Add broth, stirring constantly, until mixture is thick and smooth. Add yogurt, wine and lemon and pepper, stirring until blended. Remove pan from oven. Turn each chicken breast. Pour sauce over chicken. Bake, uncovered, for 30 minutes or until chicken is cooked.
Saute onion in cooking oil, then brown meat. Add sauce, corn, salt, pepper and sugar. Simmer about 30 minutes. Serve over hot rice.
Spread dough in bottom of 9 x 13-inch pan. Drop pie filling by tablespoons on top (one tablespoon to each serving). Bake at 350° for 30 to 35 minutes. Sprinkle powdered sugar over top while hot.
Bake pie crust until lightly browned. Beat eggs; add remaining ingredients. Fill pie shell. Bake at 350° for 30 minutes or until the top browns.
Mix melted margarine	and crushed crackers together. Put half of cracker mixture into bottom of 9 x 12-inch baking dish.
Mix all ingredients except 1 cup pecans. Mold into a ball and chill. Roll ball in rest of nuts.
Melt butter, stir in flour and	salt. Add milk, egg, 1 cup cheese, bread crumbs and crab meat. Mix together, pour in greased casserole and top with 1/2 cup cheese and corn flakes. Bake at 350° for 45 minutes.
Mix milk, water and pudding; beat well. Chill 5 minutes. Fold in Cool Whip. Layer in a large bowl (pudding, cookies and bananas).
Flour pieces of meat, then brown in shortening. Remove and set aside. Brown onion separately after meat. Add tomato soup and 1 soup can water. Add bouillon cube, basil, thyme, ketchup, cut up carrots, cut up potatoes, garlic clove or powder, pepper and Gravy Master for color. Cook 2 hours or until meat is tender and vegetables are soft.
Mix cereal and 1 cup marshmallows in a large mixing bowl. Place remaining ingredients in a saucepan over low heat until completely melted. Pour over cereal mixture and press into a slightly greased pan.
Gravy: Add cornstarch to the water with pork drippings for thickness. Add salt and pepper for taste.
Have cream cheese at room temperature. Mix in all ingredients. Fix day before served. Very good with Escort crackers or Waverly Wafers.
Mix together rice, ground turkey, salt, and pepper. Make balls a little larger than a walnut size. In a pressure cooker put in tomato soup and water. Mix well. It is best to place the balls on a rack. Cook 10 minutes. Remove from heat. Let cool 5 minutes before opening pressure cooker.
Soften Roquefort cheese and cream cheese; blend with mayonnaise, Worcestershire sauce, onion and lemon juice. A perfect dip for cauliflowerets.
Heat oven to 350°. Grease 2-quart casserole. In small skillet, melt margarine. Saute green pepper and onion until crisp-tender. Combine both cans of corn, eggs and corn muffin mix in a large bowl. Mix well. Add skillet mixture. Blend well. Pour into casserole. Sprinkle with Cheddar cheese. Bake at 350° for 55 to 65 minutes or until firm and set. Let stand 5 minutes before serving. Delicious! Great side dish for turkey or ham.
Brush pie shell with egg white; let dry. Preheat oven to 425°. Use lower shelf in oven. Mix small amount of water with dry ingredients. Beat in eggs one at a time. Add the rest of flavoring. Pour into unbaked pie shell. Bake at 400 for 25 minutes; turn over to 325° until knife inserted on outside edge of custard comes out clean, about 25 minutes. Let set and center will finish cooking. Sprinkle nutmeg on filling just before you bake.
Brown meat with onion; drain off grease. Mix in catsup, soup, worcestershire sauce, chili powder, salt and pepper. Add enough water to make a good consistency. Cook slowly until done, stirring often.
Mix and heat. Pour over chicken wings. Let marinate 2 to 3 hours. Bake at 350° for 1 hour.
Before pouring gravy over roast, remove fat in bottom of pan. Remove roast from pan and let cool before slicing. Serve with rice.
Mix all ingredients together and bake, uncovered, at 350° for 45 minutes.
Combine sugar, corn syrup and butter. Bring to a boil. Beat eggs and add pecans. Add hot syrup gradually. Pour hot filling into an unbaked pie shell. Bake 40 to 45 minutes at 375° or until center is firm.
Mix sugar and cocoa, then add eggs. Melt margarine and add milk and vanilla. Beat well and add nuts. Pour in unbaked pie shells. Bake for 1 hour at 300°. Makes 2 pies.
Remove stems and reserve. Brush caps with 3 tablespoons melted butter. Place, hollow side up, in shallow pan and sprinkle with salt and pepper. Saute onion in 3 tablespoons butter and oil for 3 to 4 minutes. Do not brown! Finely mince mushroom stems and squeeze them in a towel to extract juice; discard juice. Add stems and shallots to onions. Cook over moderately high heat; stir frequently. After 6 to 8 minutes, mushroom pieces should begin to separate and brown lightly. Add wine and boil it down rapidly until almost evaporated.
Butter a 9 x 13 pan. Melt butter and peanut butter chips for 2 minutes in microwave on high. Stir in milk and marshmallows and microwave 1 minute on high. Put half peanuts on bottom of pan. Pour mixture over peanuts and add rest of peanuts on top. Press down. Refrigerate until set.