HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook 2 cups of the peaches with water, sugar and cornstarch. Cook until thick. Cool and add lemon juice. Add remaining 2 cups of peaches and put in a baked crust. Cool and serve with whipped cream.
Microwave cream cheese and margarine on High for 5 minutes, until just to boil. Pour over hot broccoli and pasta.
Toss rhubarb and strawberries in bowl with flour, sugar and salt. Let stand about 20 minutes. Prepare 9-inch pie crust. Pour fruit mixture into unbaked pie crust. Dot with butter. Mix milk and egg together. Pour over fruit. Bake at 400° for 10 minutes, then at 375° until done, about 45 minutes.
Roll meat in flour, salt, pepper and paprika. Brown in heated cooking oil, using only enough to prevent sticking in pan. May only need 1/2 amount listed. Put meat in roasting pan. Cut onion in eighths, add to meat. Add V-8 juice, Worcestershire sauce, salt and pepper. Cover. Bake at 350° for 1 hour or until meat is tender. Add peas and cook 10 more minutes. Serve over cooked, buttered noodles. Sprinkle with cheese. Serves 4.
Brown ground beef, onions, and garlic. Drain excess fat. Stir in remaining ingredients. Stir and simmer about 30 minutes. Makes about 4 servings (2/3 cup each).
In a large mixing bowl with an electric mixer, beat condensed milk and egg yolks until light and creamy (about 8 minutes). Add lime juice; mix on low speed for a few seconds. Fold mixture a few times with a rubber spatula to be sure juice is thoroughly blended. Pour mixture into baked pie crust. Let stand. With electric mixer, beat egg whites with cream of tartar for 5 minutes. Add sugar; beat 5 minutes more. Cover pie with meringue, making sure to seal meringue to edge of crust. Bake in a preheated 350° oven for about 10 minutes, or until the meringue is golden brown.
Cook tomatoes a few minutes. Add corn, peas and meat. Mix well. Simmer all on low heat or simmer low in crock-pot for 2 to 3 hours. Serve with corn bread.
Mix first 4 ingredients and bring to a boil. Boil 9 minutes stirring constantly. Remove from heat. Stir in semi-sweet chocolate chips. Stir until melted. Add marshmallow cream, vanilla and pecans. Pour onto waxed paper. Let cool and cut into squares. Perfect every time.
Cream all together and shape into a log. Roll log in chopped nuts, chives, parsley or whatever to completely cover. Chill for 1 hour. Serve with crackers.
Saute onion and pepper in margarine. Add to all other ingredients in casserole dish. Bake at 325° for 1 hour.
Mix and make small balls. Bake 10 to 12 minutes. Preheat oven to 350°.
Combine all ingredients in large bowl and refrigerate overnight. Turn into shallow glass casserole dish, 13 x 8 1/2-inches. Bake at 350° for 1 1/2 hours or use two smaller casserole dishes.
Soften yeast in water. Scald milk and add sugar, salt and margarine. Cool mixture to lukewarm. Add 2 cups of flour and beat well. Add softened yeast and eggs. Mix well and add the remaining flour to make a soft dough. Turn out on floured board or countertop and knead until smooth and satiny.
Stir the Velveeta cheese and milk in a saucepan over low heat until smooth. Serve over hot pasta, vegetables, etc.
Bring 2 cups brown sugar, water and 2 tablespoons butter to a full boil; let cool. Beat remaining ingredients, except pecans, until well blended. Place in 13 x 9-inch pan. Sprinkle nut meats over dough. Then pour 1st mixture over dough. Bake at 325° until dough rises to top and comes out clean when pierced with toothpick. Cool before serving. Top with Cool Whip, if desired.
Brown meat and add remaining ingredients into greased large casserole dish or Dutch oven. Bake, covered, at 250° for 5 hours.
Brown sausage and drain well. Beat eggs together. Add all other ingredients to beaten eggs. Refrigerate overnight in a covered bowl. The next day, pour in a 9 x 13-inch baking dish. Bake, uncovered, for 40 to 45 minutes at 350°.
Beat eggs until fluffy. Add sugar and salt. Add all milk, adding whole milk last to complete filling the freezer can. Chill until ready to freeze.
Scrub potatoes and cook in boiling, salted water. Drain, then peel and slice into a 2-quart baking dish. Melt butter in a skillet. Add onion and brown slightly. Add onion, bread crumbs and cheese to potatoes. Beat eggs and stir into sour cream. Add salt and pepper. Pour over potatoes. Bake at 350° for 15 to 20 minutes until well heated and slightly brown. Makes 6 servings.
Wash spinach; remove stems. Tear in bite-size pieces. In a tall bottle, mix dry ingredients first, then add liquid ingredients, mixing well. Put onion in for flavor, but remove at serving. Makes enough dressing for 2 bags of spinach.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate. Spread with 1 cup cream mixture and sprinkle with 1/2 cup Heath bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining Heath bits. Store in refrigerator.
Mix all ingredients well; form into small cakes. Fry in 1/4-inch hot oil until brown. Makes 14 cakes.
Mix margarine, 1/2 cup sugar, flour, baking powder and milk; spread in bottom of a 9 x 13-inch pan. Pour peaches on top of mixture. Sprinkle peaches with sugar and cinnamon. Bake at 400° for 30 minutes.
Pour sauce and sprinkle cheese on pizza. Microwave on High for 30 seconds.
Combine Jell-O and boiling water. Stir to dissolve. Add strawberries without thawing. Stir until thawed. Chill until begins to congeal. Break cake into golf-ball sized pieces into a 13 x 9-inch pan. Reserve 1 cup strawberry Jell-O mixture; blend 1 1/2 cups Cool Whip with rest of strawberry mixture. Decorate top by spooning reserved cup of Jell-O mixture over top in marbleizing effect. Chill until firm. Cut into squares. Top with Cool Whip. Yield: 12 servings.
Mix sugar, milk, cocoa and butter in pan. Bring to boil and cook 1 minute. Take off heat; add the remaining ingredients and mix. Grease an 8 x 8-inch pan with butter. Pour mixture in pan and let cool. Cut in squares.
Fry sausage; drain thoroughly. Return to pan. Cut up Velveeta in skillet and melt with sausage. Spread mixture on rye bread slices and sprinkle with oregano. To serve, bake until lightly browned and cheese is hot.
Cook and drain vegetables. Mix with celery, onions, mayonnaise and cheese. Mix cracker crumbs and melted margarine; place on top of vegetable mixture. Bake 30 minutes at 350°.
Combine flour and 1 1/4 cups of sugar in top of double boiler; add water, stirring constantly, then add milk. Cook until thickened, stirring constantly. Pour small amount of mixture over egg yolks, stirring vigorously. Return to double boiler and continue cooking until mixture drops in thick sheets from spoon. Add butter, lemon juice and rind. Cool and pour into pie shell.
Mix pudding, milk, and sugar with a whisk or on slow speed of mixer. Fold in Cool Whip. In GLASS 9 x 13 inch pan, layer graham crackers on bottom. Top with half of pudding mixture. Put another layer of grahams. Layer remaining pudding and then another layer of graham crackers. Top all with chocolate frosting, sealing edges. (Or frosting may be heated for 45 seconds in the microwave and poured on top.) Refrigerate 8 hours before serving.
Grind and combine all ingredients into sealed spice container. Use less of this powder than anything you'll buy! This is super flavorful and concentrated. Will change the way you've been tasting your favorite Mexican dishes.
Squeeze limes and set aside. Peel and slice bananas 1/4-inch thick. Pour lime juice over bananas; stir and set aside.
Mix all ingredients (in powdered form) in a large bowl thoroughly. Store in an airtight container until ready to use. Add 2 teaspoons to a cup of hot water. Makes 40 servings.
Mix all ingredients in punch bowl. Use ice or a frozen juice ring made out of Five-Alive juice.
Combine the first 7 ingredients and pepper. Shape into patties and broil 5 to 6 minutes. Turn and top with cheese and tomatoes. Let broil 5 minutes. Serve on toasted buns.
Sprinkle steaks with salt and pepper; dip into egg mixture and bread crumbs. Fry in shortening until brown on both sides. Remove pork chops or pork steaks. Add onion and peppers to drippings and saute a couple of minutes. Add mushrooms, water and the bouillon cube; bring to a boil. Make a paste with the cornstarch and a tablespoon of cold water. Pour into the sauce and cook, stirring constantly, until thickened. Season with salt, paprika and chili powder to taste. Add pork chops or pork steaks. Simmer 5 to 10 minutes and serve. Serves 4.
Soak soup beans overnight with salt. Drain and add water, ham hock, bay leaf and thyme. Cover and simmer for 3 hours. Add tomatoes, onions, celery, green pepper, garlic and red pepper. Simmer 1 1/2 hours, uncovered. Add chicken and smoked sausage. Ten minutes before serving, add parsley.
Mix together cole slaw and onions. Brown sesame seed and sliced almonds in a small amount of oil; cool. Blend sugar, vinegar, oil, salt and pepper. Break Ramen noodles on top of cole slaw (do not use seasonings). Pour on dressing. Add seeds and nuts. Needs to set at least 2 hours. Toss just before serving.
Cook apples until soft; stir in sugar. Make a crust from any recipe. Roll dough out in rectangle about 1/4 inch thick. Put cooked apples on top of crust. Starting at long edge, roll up like jelly roll and transfer to a greased baking sheet. Pinch edges together good and lay seam side down. Sprinkle with sugar and butter. Cook in 350° oven for 45 minutes. Serve with Mama (Lena) Rohrer's Sauce.
Cream butter and sugar well; add dry ingredients which have been sifted together, alternately with milk and beat on slow speed for 2 minutes. Add 3 eggs, unbeaten, and vanilla. Beat on slow speed for 2 minutes. Bake in 3 well greased layer pans at 350° for about 20 or 25 minutes. When cake layers are cool, ice with the following Divinity Icing.
Sprinkle ham, onion and cheese into the bottom of pie shell. In blender, mix eggs, half and half and seasonings. Blend on high until smooth. Pour into pie shell.
Put chicken broth, beans and salsa in crock pot. Pull apart chicken and add to pot. Then add grated cheese. Cook 1 hour on high and 4 hours on low in crock pot.
Mix and press into 9 x 13-inch pan 2 cups crushed pretzels, 3/4 cup melted margarine and 3 tablespoons sugar. Bake at 400° for 8 minutes. Cool.
Slowly add lime juice to condensed milk. Beat until blended. Add cream cheese. Beat until smooth. Pour mixture into graham cracker crust. Refrigerate until sets up. Garnish with lime peel.
Place peanuts in shallow pan. Place pan in 325° oven and allow to roast for ten minutes, stirring often. After ten minutes, turn oven	off and let peanuts remain in oven until oven cools.
Saute onion and celery in butter. Stir in flour and mix well. Add slowly the milk. Keep stirring until smooth. Add crab spice. Remove from burner and gently add crabmeat. Chill for 1 hour or more. Shape into 6 to 8 oval cakes. (Wet your hands to make it easier.) Roll in fine bread crumbs (with lemon and pepper seasoning, optional). Fry in heated pan or deep fry. Drain and serve.
Brown sausage and ham in Dutch oven. Add remaining ingredients. Cook uncovered for 20 minutes, stirring occasionally. Cover and simmer 45 minutes adding additional water if necessary. Remove bay leaf. Makes 4 to 6 servings.
In large skillet, brown sausage. Stir in potatoes, 3/4 cup water and bouillon; bring to a boil. Cover and simmer 10 minutes. In small bowl, combine remaining ingredients; mix well. Pour over meat mixture; simmer, uncovered, 5 minutes or until thick and bubbly. Serve immediately. Refrigerate leftovers. Serves 4.
Mix all together with hands. Shape into balls. Bake on cookie sheet 20 to 30 minutes, at 350°. Serves 60 small balls.
Saute onions, bell pepper, celery and garlic in margarine. Add crab boil, tomatoes, tomato sauce, water and bay leaves. Simmer before adding shrimp; add shrimp and additional water to desired consistency. Cook until shrimp are tender, about 20 minutes. Serve over rice.
Combine cracker crumbs and Parmesan cheese. Dip chicken in melted margarine; coat with cracker mixture. Place chicken in baking pan. Bake at 325° for 1 hour. Serves 6.
Cook peppers until tender. Place in baking dish. Brown ground beef and drain. Mix cooked rice, browned ground beef, onion and tomatoes together. Stuff peppers first, then pour the rest on top. Cook at 350° for 30 minutes.
Cut chicken in chunks. Let stand in 6 tablespoons soy sauce for 30 minutes. Dip chicken in egg. Roll in cornstarch. Fry in oil. Add soup and soy sauce mixture. Add water and cashews. Simmer 15 minutes, covered.
Cream peanut butter and margarine. Add the sugars and cream well. Add the eggs and vanilla. Add the flour, soda and salt. Add the chips last. Drop with teaspoon on cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat together pudding mix and milk for 2 minutes. Stir in Cool Whip. Butter 9 x 13 baking dish. Put 1 layer of graham crackers in bottom of dish. Pour 1/2 pudding mixture over crackers. Put another layer of crackers, then the other 1/2 of pudding mixture. Top with graham crackers. Spread 1 container of chocolate fudge frosting over graham crackers. Refrigerate 24 hours. Enjoy!
Brown meat with onion; add brown sugar and tomato soup. Cook noodles in water; drain. Add cream of chicken soup to noodles. Layer meat mixture and noodle mixture in casserole. Add cheese between the mixture. Bake at 300° for 45 to 60 minutes. I like to add diced peppers and dry basil.
Parboil chicken; skin and bone. Place chicken pieces in 9 x 13-inch glass dish. Mix soup, wine, mushrooms and sour cream. Pour over chicken. Sprinkle with paprika. Bake, covered, at 350° for 1 hour.
Mix the first four ingredients together. Add enough flour to make it stiff. Chill, roll out in flour. Cut into strips. Drop in hot oil. Cook until golden brown.
In large bowl of electric mixer, beat brown sugar, oil and egg well. Add flour, buttermilk, salt, soda, cinnamon and vanilla. Beat on low speed until mixed well. Fold in rhubarb and nuts. Pour mixture into 2 greased and floured loaf pans. Sprinkle with 1/2 cup sugar and 1 tablespoon butter, mixed until crumbly. Bake at 325° for 60 to 70 minutes or until done. Wrap and store overnight to develop flavor. Slices easier the next day too.
Boil eggplant until skin is tender; peel and slice. Set one sliced eggplant aside. Place other slices of eggplant in a saucepan; add 1 1/2 cups water and chicken style seasoning. Let boil until tender or very soft. Mash eggplant and set aside.
Combine coconut, sugar, flour and salt. Add unbeaten egg whites and almond extract. Drop onto greased cookie sheets and bake at 350° until golden brown. Remove from pan immediately or they will stick.
Heat oven at 350°. In a large bowl, beat brown sugar and margarine until light and fluffy. Add corn syrup and vanilla. Beat at medium speed until smooth. Beat in eggs one at a time, blending well after each addition. Stir in cashew nuts. Pour into crust. Bake at 350° for 45 to 50 minutes, or until top of pie is deep golden brown.
Layer cabbage, green peppers and onions in bowl; do not mix. Cook remaining ingredients and bring to a boil. Pour hot dressing over vegetables. Cover tightly and refrigerate for at least 4 hours. This will keep in the refrigerator for 2 weeks.
In a blender; combine first seven ingredients. Cover and blend for 10 seconds; scrape sides. Blend another 10 seconds. Add coconut; blend for 2 seconds Pour into greased 10 inch pie plate. Bake at 350° for 50 - 55 minutes or until knife inserted in center comes out clean. Serve warm.
Mix shrimp, mayonnaise, parsley and salt. Cut avocados in half and remove stones. Spoon shrimp mixture onto avocado. Top with cheese. Place under broiler. Cook just until cheese melts, about 1 to 2 minutes. Serves 6.
Cream sugars and shortening. Mix together remaining ingredients. Slowly add to sugar mixture. Mix well. Roll into small balls and put on greased cookie sheet. Bake at 375° for 10 to 15 minutes. Cool slightly before moving from pan. Makes about 5 dozen.
Fry the chopped bacon and onion together until the onion is soft. Prepare soup according to directions on can. Add the clams, bacon, onion and pepper; simmer 12 minutes and serve with a dab of butter floating in the middle. Serve with salad and French bread. Serves two.
Combine instant pudding and milk, mixing until smooth. Add sour cream and 8 ounces Cool Whip. Beat until all blended in. Alternate mixture between layers of vanilla wafers and bananas.
Saute onion in butter. Beat eggs with milk. Mix all ingredients and pour into oiled casserole. Bake 1 1/2 hours at 350°. Serves 10 to 12.
Soften the gelatin in the cold water; mix in the sugar and boiling water until dissolved; stir in the lemon juice and rind. Chill until syrupy but don't let it set. Since texture will not be smooth. Beat the salt and egg whites until stiff, but not dry. Gradually add the corn syrup, beating steadily. Fold the lemon mixture into the egg whites. Chill about 20 minutes, stirring occasionally. Mixture should be set enough to be able to heap it. Spoon into the pie shell until set. Serves 8. Calories: 230 per serving. Low salt and low cholesterol.
Dissolve Jello in boiling water. Gradually add ice cream, stirring until melted. Then chill until thickened, but not set - 15 to 20 minutes. Fold in strawberries. Pour into crumb crust. Chill until firm. Top with Cool Whip. Chill and serve.
Beat eggs, add sugar and vanilla. Melt shortening with chocolate. Sift flour and baking powder together. Combine ingredients and add nuts. Place in 8 x 8 greased pan and bake at 350° for 20-30 minutes.
Steam the leeks in a covered skillet for 10 minutes with the butter. Beat the eggs. Add salt and heavy cream. Fit puff pastry into a 9-inch pie pan. Sprinkle cheese on bottom; cover with prepared leeks. Pour egg mixture over leeks. Bake at 350° for 40 minutes. Serves 6 to 8.
Saute one large onion in butter. Add frozen broccoli, cheese, mushrooms and salt and pepper to taste to onion mixture. Cook until cheese is melted. Pour cooked mixture into casserole dish; sprinkle top with bread crumbs. Bake at 350° for 30 to 45 minutes.
In large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill for 3 hours. Top with blueberry pie filling.
Combine all ingredients except vanilla. Boil for 3 minutes. Remove and add vanilla. If too thick when cool, add a little milk. Keeps well in refrigerator. Heat in microwave for a hot syrup again. Delicious on ice cream!
Saute onion and celery in margarine. Add fish and cook until done. Add soup and milk and heat until hot. Do not boil.
Saute onion, celery and green pepper in butter. Toss together lightly the cornbread crumbs and squash. In a separate bowl, mix soup and milk well. Add salt and pepper. Stir all ingredients together. Pour into a greased or buttered 13 x 9-inch pan. Bake at 350° for 45 minutes.
Melt 1 tablespoon margarine and pour over stuffing mix. Stir together cream of celery soup and mayonnaise. Mix all ingredients together except for the stuffing mix. Spread in greased 9 x 13-inch casserole dish. Sprinkle with stuffing mix. Bake at 350° for 30 to 40 minutes.
In large mixing bowl, combine walnuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together margarine and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in lemon extract. Sift together the 2 cups of flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all the fruits and nuts. Transfer batter to a well-greased 10-inch tube pan. Cover tightly with foil. Place a pan of hot water on bottom rack. Bake cake on shelf above water in a 300° oven for 2 1/2 hours. Remove foil; bake 20 minutes longer or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container. Will keep for months well-wrapped and in the refrigerator.
Mix ingredients except chips and almonds. Refrigerate overnight to bring out flavor. Poach 1 chicken breast. Shred; set aside. Prepare tossed salad, using your favorite vegetables. Spread shredded chicken on vegetables. Sprinkle almonds and won ton chips. Serve with prepared dressing.
Combine dry ingredients in mixing bowl. Add shortening and the first amount of milk called for. Beat with mixture for 2 minutes. Add eggs, rest of milk and vanilla. Beat 2 more minutes. Bake at 350° for 30 minutes.
Mix first 3 ingredients. Boil. Remove from heat for 5 minutes. Pour Certo and food coloring into mixture. Bring to boil for 1 minute and pour into jars while hot. Cap jars and refrigerate. When cool, excellent served over cream cheese with wheat crackers.
Cream butter and oil together. Add sugar and eggs. Blend in sweet potatoes. Sift together dry ingredients. Mix with nuts. Add to creamed mixture. Mix in coffee. Pour into 2 loaf pans. Bake in 375° oven for 1 hour.
In a bowl, combine salt, flour, baking powder and soda. In another bowl, combine sugar, 1/2 cup applesauce and egg whites. Beat vigorously until frothy. Add bananas and blend thoroughly. Fold into flour mixture until blended.
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. Cool and frost.
Saute onion in butter. Cook broccoli by box instructions. Mix all ingredients together in casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients and cook for 4 hours. Stir often, cooking the water out completely, then you're ready to serve.
Mix Jell-O in 2 cups hot water. Let cool. Mix pineapple and pie filling with Jell-O.
Combine water and raisins and bring to a slow boil (approximately 20 minutes). Add dates and cool. Cream butter, sugar, egg and vanilla. Add fruit and liquid. Combine flour, baking powder, baking soda and salt. Combine mixtures. Do not overmix. Bake at 350° for 20 to 25 minutes.
Toss sliced peppers with pickling salt and set overnight. Rinse and drain peppers. Combine vinegar, water and sugar in a large pan and bring to a boil. Put peppers into hot jars. Pour boiling liquid in to fill jars almost to the top. Seal jars. Yields 3 quarts or 6 pints.
Cream together butter, sugar and salt. Add in eggs, then add flour one cup at a time. Finally, add milk and vanilla. Bake for 1 to 1 1/4 hours at 300°.
Brown ground beef in skillet; drain. Add meat to the tomato sauce, beans and seasoning mix. Pour over 2 cups corn chips in bottom of 2-quart baking dish. Put in microwave for 7 to 8 minutes on High. Sprinkle the remaining chips over the top. Add cheese, heat until cheese melts. Top with lettuce and tomatoes.
Beat eggs slightly. Beat in remaining ingredients. Line bottom of pie crust with marshmallows, then pour in pumpkin mixture. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 50 minutes longer until knife inserted in center comes out clean.
Combine flour, salt and cinnamon in a large bowl. Add butter, pecans, 1/2 cup powdered sugar and vanilla. Stir until well blended. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake at 400° for 10 to 12 minutes. Roll in powdered sugar while hot. Cool on wire racks. Re-roll in powdered sugar. Makes 5 dozen.
Pat softened cream cheese on bottom of deep microwave dish. Spread chili on top, then top with cheese. When ready to serve, microwave until cheese melts. Dip with tortilla chips.
Melt butter; blend in flour, then slowly add cream and stir constantly until thickened. Stir in catsup and Worcestershire sauce. Add shrimp and crab and stir gently over low heat until through. Season with salt, paprika and cayenne pepper.
Soften gelatin in 1/2 cup soda; set aside. Crush 1 cup blueberries in top of double boiler and cook with 1 cup soda. Add lemon juice, butter flavoring, cinnamon and sweetener. Cook 10 minutes. Fold in 2 cups blueberries. Pour into chilled pie plate. Chill.