HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, halve and pit peaches. Arrange cut side down, one layer deep, in shallow baking pan. Cream together butter and sugar; stir in orange liqueur and lemon juice. Spoon mixture over peaches and refrigerate, if desired.
Brown beef, bacon and onion. Add other ingredients. Bake at 350° for 1 hour.
In a saucepan, mix sugar, flour and salt. Add 1 cup milk. Mix smooth. Bring to a boil over medium heat, stirring briskly. Continue to stir and let boil until smoothly thickened, about 2 minutes. Remove from heat. With fork, beat eggs or egg yolks with remaining 1 cup milk. Gradually stir into hot mixture, then put back over heat. Bring to a boil, stirring, and boil until mixture thickens a bit more, about 1 minute. Remove from heat. Stir in butter and vanilla. Top with meringue or chill and serve with whipped cream.
Turn into baked crust. Whip 1/2 cup cream very stiff. Fold in 1/4 cup mayonnaise. Spread over salad in pie shell, leaving 1-inch of salad around edge, uncovered. Place in 450° oven for 8 to 10 minutes. Serve immediately. Serves 6.
Layer in order: lettuce, carrot, onion and peas. Cover with mayonnaise and sour cream mixed. Cook bacon and serve over salad the next day after tossing.
Combine ingredients and mix thoroughly. Spread into a 9 x 13-inch baking dish. Bake 15 minutes at 350°. Cool completely.
Brown crumbs in 1/2 stick butter. Melt remaining half of butter in small pan over low heat. Stir in flour to make a smooth mixture. Gradually add about 1/2 cup milk. Add other ingredients; cook slowly, stirring constantly until thickened.
Soak beans overnight; drain. Add water 2 inches above beans. Add salt pork; cover and simmer until beans are done. Add next 10 ingredients; cover and cook 1 hour. Cut sausage in 1/4-inch slices. Brown and add to beans. Simmer for 45 minutes. Serve over rice.
Mix together flour and powdered sugar. Add margarine. Blend together well and press with fingers into a 9-inch pie pan (bottom and sides). Bake at 350° for 18 to 20 minutes. Cool at room temperature.
Combine margarine, sugar, egg and cocoa. Melt in double boiler or heavy pan and heat until slightly thick.	Add to mixture: crushed graham crackers, coconut and nuts. Mix and pat in 9 x 12-inch pan.
Mix together Bisquick, egg, buttermilk and cheese. Add enough ice water to make a very soft batter. Spoon into lightly greased muffin tins and bake at 400° for about 15 minutes or until well risen and golden brown.
Cook pie shell in 350° oven until golden brown. Cook milk, sugar, flour, cocoa, vanilla and egg yolks on top of stove until thick. Put in pie shell. Mix egg whites and 1/4 cup sugar; blend until fluffy. Brown lightly in oven.
Place brisket on grill of barbecue smoker, away from hot coals. Salt. Add dampened hickory to coals; close smoker hood. Slowly hickory-barbecue 4 hours or until tender.
Cook chicken in broth. Cool and cut into fairly large pieces. Peel and dice apples. Cut grapes in half. Mix all ingredients together. Serve as main dish for luncheon.
Combine ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes.
In a 4 to 5-quart Dutch oven, heat butter over medium-high heat. Add sausage and saut, stirring occasionally, for 2 to 3 minutes until sausage is browned. Stir in onion, celery, carrot and garlic; reduce heat to medium-low. Cover pot and cook for 4 to 5 minutes until onion and other vegetables are softened.
Cook macaroni and cheese, keep warm. Brown meat and keep warm. Cook chopped broccoli. Fry the cubed potatoes, keep warm. Saute onions. In glasg baking dish spread meat on bottom. Cover that with macaroni and cheese. Spread broccoli, potatoes and cheese on top. Sprinkle on onions. Put in oven at 400° to heat. When hot, cover with grated cheese and return to oven until melted. Then eat.
Rinse kraut with cold water. Press to drain well. Combine onion, soup, milk and mustard in bowl. Blend well. Spread kraut in 13 x 9-inch greased baking dish. Top with sausage, then cheese. Mix crumbs and butter. Sprinkle over top. Cover tightly with foil. Bake at 350° for 1 hour until noodles are tender.
Combine barbecue sauce and water in skillet. Mix tuna, pepper and onion together; add to sauce. Cover; simmer for 15 minutes. Add margarine to warm rice, then add cheese; mix well. Serve tuna mixture over rice.
Mix six loaves and brown on both sides. Drain off fat. Add rest of soup and 2 tablespoons water. Pour over meat. Cover and simmer 20 minutes.
Preheat oven to 300°. In a large bowl combine oats, nuts, raisins, sunflower seeds and nonfat dry milk. Mix completely. Add melted butter and honey. Mix to coat. Place granola mixture on two cookie sheets. Bake for 12 to 15 minutes.
Mix all ingredients. Drop by spoon into hot grease. Cook until golden brown on both sides. You can substitute 2 cans of tuna for the salmon to make this recipe.
In medium bowl, combine flour, baking soda and salt. In large mixer bowl, cream sugar and butter; beat in eggs and vanilla. Gradually beat in dry ingredients. Drop by teaspoon onto ungreased baking sheets. Press about 15 morsels in top of dough. Bake in preheated oven at 350° for 11 minutes or until light brown.
Cook noodles according to package. Drain; rinse with hot water. In 2 tablespoons shortening, brown beef, stirring with fork. Add salt, pepper, garlic salt and tomato sauce. Mix well. Cook over medium heat 5 minutes. Combine sour cream, cottage cheese and green onions. Mix well. Add cooked noodles; mix lightly. Place half of noodles in a well-greased casserole. Cover with 1/2 of meat; repeat layers. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Mash bananas to a pulp and add soda, mixing thoroughly. Cream sugar and butter. Add to bananas, then add eggs, then add flour, salt and vanilla and mix well. Bake about 1 hour in loaf pan in 300° oven.
Mix first 3 ingredients together and shape into balls, any size. Put on cookie sheet pan with sides and bake at 400° for 15 to 20 minutes. Take out and drain. Put in casserole dish. Add sauce (catsup, vinegar, salt, sugar, pepper and Worcestershire sauce). Pour over meatballs in casserole dish and bake 1/2 hour at 350° with the lid on.
Preheat oven to 350°. Combine tuna, red pepper, corn and green onions in a bowl. Combine salsa, sour cream and cumin in a small bowl. Gently stir salsa mixture into tuna.
Chop apricots and soak overnight in brandy. Blend butter and cream cheese in mixer. Fold in apricots and walnuts. Cut Brie hamburger-style. Remove rind off top and sides; leave on bottom. Spread mixture on bottom half and place top of Brie on filling. Coat top and sides with remaining mixture. Garnish with 2 apricot halves and 2 walnut halves. This will keep a long time in the refrigerator.
Additional Garnish Suggestions: blueberries, string licorice, toasted coconut, sprinkles and assorted candies.
Mix all ingredients into a ball. Roll in chopped parsley. Refrigerate before serving. Serve with assorted crackers.
Use two packages noodle seasoning with 3 packages noodles. Saute onions in margarine; add water and bouillon cubes. Bring to a boil and stir in broken noodles. Cook, uncovered, 3 minutes. Stir in broccoli and garlic salt. Simmer 4 minutes and add milk and cheese. Salt and pepper to taste. It is ready when cheese melts. Very, very good!
Let butter stand until soft. Blend butter and sugar together. Add beaten eggs, vanilla and cocoa. Stir until mixed well. Add sifted flour. Stir with spoon until all ingredients are well blended. Do not use mixer. Bake in two 8-inch square pans at 350° for 25 to 30 minutes. Do not overbake.
Mix ingredients (except sesame seed); form into balls. Roll in sesame seed. Eat.
Drain all cans of beans well. Combine all ingredients. Mix well. Let stand in refrigerator overnight before serving.
Melt margarine in a 3-quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated. Press into greased 13 x 9-inch pan. Cool and cut into squares.
Mix onions and margarine in skillet. Cover and cook until soft and light brown. Mix next 5 ingredients together and add to onions. Add broth. Cover and cook until onions are very tender. Place slice of bread on bottom. Put soup in. Add Provolone cheese on top. Place under broiler until melted.
Saute first 3 ingredients. Add next 3 ingredients. Mix well. Add one grated hard-boiled egg to mixture. Pour into greased casserole dish. Top with sliced egg and biscuits. Cook until bubbly at 350°.
Cook linguine 10 to 12 minutes. Drain. Brown shrimp, garlic and parsley in oil over gentle fire 10 minutes. Remove shrimp. Add salt, pepper, tomatoes and tomato paste and simmer 1 hour. Add shrimp, oregano and basil and cook 5 minutes. Pour shrimp sauce over linguine. Don't cook shrimp too long in tomato. Brown first; put in last.
Beat margarine and peanut butter. Gradually add sugars. Cream thoroughly before adding egg. Beat some more. Combine flour, baking soda and baking powder; beat into creamed mixture. Chill for at least 1 hour. Make into balls. Roll balls in sugar and press chocolate kiss in center of each. Place 2 inches apart on greased pan. Bake at 350° for 10 minutes.
Saute onions in butter. Mix soup, sour cream, beaten eggs and milk. In a casserole dish, put a layer of onions, cover with soup mixture. Then sprinkle with grated cheese. Another layer of onions, etc. Top with crushed Saltines. Bake at 350° for 30 to 40 minutes.
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff, fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9 inch round cake pans. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
Grind cranberries and orange together, add sugar. Let stand a little while. Add fruits and nuts. Add to Jell-O and chill.
Cut off 1/2 inch of top or bottom of peeled onions. Place in boiling water for about 7 minutes. Remove onion centers and set aside to use in stuffing. Fry sausage until red disappears; drain. Chop onion centers. Combine cheese, bread crumbs, eggs, parsley, sugar, cinnamon, milk, salt and pepper. Mix well. Stuff onion shells. Stand shells up in buttered baking dish. May top with small pieces of bacon and bake at 350° for 1/2 hour. Hamburger may be substituted or ground turkey or chicken.
Mix cottage cheese and dry jello. Add pineapple and mandarin oranges (drained). Fold in Cool Whip. Chill and serve.
Peel and mash avocados. Mix with lemon juice. Layer the ingredients in order. Serve with nachos.
Preheat oven to 325°. Grind walnuts into a coarse meal. Cream butter and sugar. Blend with walnuts. Add rest of ingredients, mixing well. Spoon dough onto lightly greased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Smooth out to fill pan evenly. Bake 40 to 45 minutes until lightly browned. Cool in pan. Cut into bars. Makes 75 bars (1 x 2-inches).
Brown hamburger with onion. Layer in pan, kidney beans, pork and beans and lima beans. Layer 1/2 cup brown sugar, 1/2 cup regular sugar and 1 cup catsup. Layer bacon on top. Heat oven to 400°. Cook for 15 minutes, then stir every 15 minutes. Cook for 1 hour.
Cook cabbage leaves in boiling water for 6 minutes. Mix chicken, onion, celery, mushrooms, garlic, salt and thyme. Stir in egg. Place a half cup of chicken mixture in the center of each cabbage leaf. Fold sides of the cabbage leaf towards center, over the filling, and then fold and overlap ends to make a small bundle. Fasten with toothpicks. Place in a 13 x 9-inch baking dish.
Mix applesauce with cinnamon to form a stiff dough. Roll out to 1/4-inch thickness. Cut with cookie cutter. Make a hole for ribbon. Put on rack to dry. Let air dry several days, turning occasionally.
Sprinkle walnuts evenly over the bottom of a buttered 9-inch square pan. Set aside. Butter the sides of a heavy 2-quart saucepan. In it combine sugar, milk and salt. Heat and stir until sugar is dissolved. Bring to a rolling boil; boil 2 minutes (222°), stirring frequently to prevent sticking. Remove from heat; immediately stir in chocolate and vanilla. Beat until chocolate is melted and blended. Cover walnuts with half of the fudge mixture. Top with marshmallows, pressing them gently into the fudge; spread with remaining fudge.
Mix 1 box of Danish dessert as directed on box, using juice from raspberries as part of the water. Cool, but don't let set up. Mix together flour, brown sugar, margarine and nuts. Press into bottom of dripper pan. Bake at 350° for 15 minutes. Cool and then crumble until fine. Press 1/2 or 3/4 of it back into pan for the bottom. Mix powdered sugar and cream cheese together. Mix Dream Whip as directed on the package and then add to cheese mixture. Put on top of crumbs in pan; add Danish dessert mixture on top of this. Add rest of crumbs on top. Put in the fridge overnight or let set for 2 hours.
Take one 1 tablespoon peanut butter. Put into a small bowl. Take maple syrup or honey and mix it in with the peanut butter and stir. Then spread it on a slice of bread. Sprinkle it with the raisins. Take your banana, slice it up and lay over the raisins. Put on your other slice of bread. It is ready to eat. Praise the Lord!!
Beat first 3 ingredients together at high speed until mixture looks like ice cream. Throughly beat in eggs, one at a time. Put buttermilk and soda in 1-pint measure cup and mix together. By hand, stir in the flour in several additions into the cream mixture. Alternate with buttermilk mixture and mix only until smooth. Pour into greased pan. Bake at 325° for 1 hour and 15 minutes. Do not open oven door during first hour.
Place bread in bottom of 13 x 9-inch glass dish. Pan-fry sausage. Drain. Spoon over bread. Sprinkle cheese over sausage. Beat remainder together. Pour over cheese. Cover and refrigerate overnight. Uncover and bake at 350° for 40 minutes.
Mix first five ingredients with a hand mixer at low speed until blended. Fold in peaches by hand.
Combine and mix all ingredients. Bake in a 9 x 12-inch buttered pan at 350° for 35 minutes.
Marinate pork, soy sauce, wine and ginger. Saute celery, onions and mushrooms. Remove from pan. Add pork to pan and brown.
Cover and bake at 350° for 1 hour. Excellent fresh vegetable dip or cracker dip.
Melt butter/margarine in baking dish. Mix other ingredients and stir into melted butter/margarine. Pour sweetened fruit over batter and bake 30 minutes at 350° or until brown. Recipe may be doubled.
In bottom of casserole dish put 1/2 of cornbread stuffing mix. Debone chicken; put on top of stuffing mix. Mix together the chicken and celery soup with 1 1/2 cups broth from chicken. Pour over other ingredients. Put remaining stuffing mix on top and dot with butter. Bake in 425° oven for 25 to 30 minutes.
Combine first five ingredients and cook approximately 10 minutes. Stir to prevent sticking. Pour over Rice Krispies. Spoon on wax paper. Then shape in balls. Roll in coconut or powdered sugar. Store in airtight container.
Cook and drain pasta shells as directed on package; pat dry. Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients, except paprika. Gently fold in peas. Spoon 1 heaping tablespoon tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.
Cream oleo, oil and sugar very well. Add eggs, milk and vanilla. Add all dry ingredients and mix well. Add zucchini. Line muffin tins with paper cups and fill 2/3 full. Sprinkle chocolate chips on top of muffins before baking. Bake at 350° for 20 to 25 minutes or until done.
Crush crackers until meat holds together. Mix all ingredients together and shape into a loaf. Place in meat loaf pan. If your heart desires, add ketchup to the top. Cook at 400° for 55 minutes. It's yummy! Eat as much as you wish. You won't get fat!
Parboil neckbones in large saucepan. Remove from broth. Add greens and cook on low heat until tender. Add bacon drippings and red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.
Bring corn syrup and sugar to a boil. Remove from stove eye and add peanut butter, stirring until melted. Pour mixture over Rice Krispies and mix well. Pour into a greased pan.
Mix in a bowl the whole-wheat flour, pastry or cake flour, brown sugar, salt, baking powder and baking soda. Add buttermilk and pecan meats. Stir well. Spoon into a buttered loaf pan, 9 x 5-inches. Bake about 1 hour at 325°.
Layer bread pieces in bottom of greased 13 x 8 x 2-inch casserole. Spread browned sausage over bread. Sprinkle with grated cheese. Mix together beaten eggs, milk, salt and mustard. Pour over casserole. Refrigerate overnight. The next day, bake at 350° for 45 minutes. Makes about 8 servings.
Mix together and add about 5 ounces crushed Doritos and mix. Cook 45 minutes at 350°. Then cover with shredded cheese.
Mix and pour into crust. Add any topping (cherries, nuts, blueberries, etc.).
Prepare lasagne. Steam spinach until defrosted, then drain. Add Parmesan cheese, cottage cheese and nutmeg. Mix well and set aside.
Mix all together and bake 2 hours in slow oven. Last half hour, generously cover with chow mein noodles. Serve with soy sauce (can add mushrooms). We like to serve this with chopped fresh tomatoes and fresh chopped green pepper. Also very good with cashews sprinkled over top.
Sift flour, sugar, baking soda and salt, then add shortening, milk and eggs. Bake at 350° for 45 to 50 minutes. Makes 9 x 13-inch pan.
Mix peanuts, sugar, syrup and salt in 2-quart Pyrex bowl. Microwave on High 4 minutes. Stir. Microwave 4 more minutes. Add butter and vanilla; microwave 1 more minute. Take out and add soda; stir quickly and pour on greased foil.
Cream oleo and sugar. Beat in eggs one at a time. Add vanilla. Mix in cocoa, flour, walnuts and coconut flakes. Mix and bake in 350° oven for 35 minutes in 9 x 13-inch pan. Remove from oven. Quickly spread marshmallow cream. Let cool.
Melt butter in saucepan. Combine all vegetables and stir until hot. Add soy sauce and sauce mix. Cover and let simmer for 10 minutes, stirring occasionally. Cook white rice for 10 minutes on medium heat and serve vegetables over rice. Yields 6 servings.
Sift together first 5 ingredients. Put into measuring cup shortening; fill to 3/4 cup with boiling water. Add the orange rind and juice and egg. Cool slightly; add the liquid to dry ingredients. Mix as for muffins and add cranberries and nuts. Grease and flour Number 303 cans. Fill 2/3 full. Bake at 350° for 60 to 70 minutes.
Heat oven to 350°. Break pasta into thirds and cook; drain. In skillet, cook onion and garlic in oil until tender; remove from heat. Add vermicelli, 1/2 cup Romano cheese and 1 egg. Mix well. Press into well greased 9-inch spring-form pan. Combine 2 eggs, Ricotta cheese, spinach, salt and 1/2 cup Romano cheese. Spread over pasta.
Mix well. Spread on a cookie sheet and bake at 250° to 300° about 40 minutes. (Use other dried fruit: cranberries, prunes, apricots, etc., keeping the overall measurements the same.) Store in an airtight container. Good as either a snack or cereal.
Peel, core and slice pears into Fruit-Fresh mixed with water, or add Fruit-Fresh to sugar to prevent pears from turning dark. Drain well and layer 1 cup sugar to 1 quart pears, as you go. Let set 2 to 4 hours. There will be enough liquid to cook. (Let set overnight to make pears tough, if desired.) Cook until syrup is amber in color and thickens, about 2 1/2 hours. Pears should be transparent and syrup should be thick, but not gummy when cooled. Test by dipping a little out and cool in refrigerator.
Brown and drain ground beef. Add diced onion and cook until tender. Add sauce, paste, juice and seasonings. Bring to boil, reduce heat and simmer about an hour or longer.
Dissolve each package of jello in 1 1/2 cups hot water and put in ice cube trays or aluminum pans to set. Cube. Combine cracker crumbs, sugar and margarine. Put 1/2 of mixture in bottom of 9 x 13-inch pan. Dissolve unflavored gelatin in cold water; add hot pineapple juice. Cool until syrupy. Add cream and jello cubes. Pour over crumbs and top with remaining cracker mixture. Let set overnight.
Cook rice as directed on package. In medium skillet, saute celery, green pepper and onion in reserved bacon drippings until crisp-tender. Stir in bacon, cooked shrimp, chili powder, catsup, Worcestershire sauce and rice. Heat thoroughly.
In a 12 inch skillet, cook sausage on medium heat until golden brown. Place sausage on paper towel to drain. Combine all ingredients except rice in a crock pot. Cover; cook on low 8-10 hours. Cook rice as directed. Serve soup hot over cooked rice.
Combine cream cheese and Ranch mix. Put on tortillas and sprinkle other ingredients on. Roll up and cut in 3/4-inch slices. Chill and eat.
Place first 4 ingredients in bowl and microwave stirring occasionally until liquid is absorbed. Place margarine, cheese and grits into 1-quart souffle bowl or baking bowl, stirring until blended. Allow to cool and add eggs and blend. Place in 350° oven; bake 30 to 40 minutes to just light brown.
Mix all ingredients. Keep in tightly covered bowl. Use as needed. Spoon into well-greased muffin pan half full. Place in cold oven; turn oven to 400°. Bake for 15 minutes or until light brown. Makes 25 muffins.
Boil first 3 ingredients together for 3 minutes. Take off stove and add oats, graham cracker crumbs, vanilla and coconut. To make chocolate, add 1 tablespoon cocoa. Drop on wax paper to cool. No cooking required.
Cream butter in bowl. Gradually blend in cream and cheese; stir until thoroughly mixed. Set aside. Cook fettuccini in boiling, salted water. Drain and transfer to a warmed serving dish. Pour the cheese mixture over the pasta and toss until pasta is well coated. Season with nutmeg, salt and pepper.
In a small saucepan, heat milk until bubbles form around edge of pan. Remove from heat. Add shortening, honey and salt, stirring until shortening is melted. Let cool to lukewarm or tepid. If possible, check temperature of warm water with thermometer.
Cream margarine and sugar, Add eggs and vanilla. Add shifted dry ingredients and nuts. Spread on greased jelly roll pan. Bake 15 to 20 minutes at 350. Remove-cover with small marshmallows. Return to oven until marshmallows are soft- about 5 minutes. Cool and cut into 16 bars.
In medium bowl, combine sugar and 1 tablespoon cornstarch. Add berries; toss to coat. Turn into 10 x 6 x 2-inch baking dish. In large bowl, combine oats, brown sugar and remaining 2 tablespoons cornstarch. With pastry blender or 2 knives, cut in margarine until coarse crumbs. Stir in walnuts. Spoon evenly over berries. Bake in 400° oven for 20 to 25 minutes or until bubbly and topping is golden brown.
Preheat oven to 400°. In shallow bowl, mix corn flake crumbs, Parmesan cheese, parsley flakes, garlic salt, basil, oregano and pepper. Dip chicken pieces in melted butter, then in crumb mixture, pressing lightly to coat. Place, skin side up, in 13 x 9 x 2-inch baking pan. Bake, uncovered, at 400° for 45 to 50 minutes or until coating is golden brown and chicken near bone is no longer pink. Makes 4 to 6 servings.
Combine graham crackers, sugar and margarine. Press in 9-inch pie tin. Cook 6 minutes at 350° and cool. Follow directions on Dream Whip package. Add cream cheese and blend. Put in cooled pie crust. Drop cherry pie mix on top and chill.
Cut onions into half rings. Fry in bacon drippings. Crumble up bouillon cubes and add these to the onions. Quarter cabbage, then slice it sideways into onion-ring-width strips, no more than 1/2-inch wide. Add to onion mixture. Stir well so that all cabbage slices are coated with oil. Cook over medium heat for 2 to 3 minutes. Sprinkle salt over cabbage; reduce heat and cook, covered, 10 to 15 minutes. Stir cabbage mixture from time to time.
In a small bowl, mix sugar and mayonnaise; set aside. In a large bowl, combine rest of the ingredients. Add sugar mixture.