HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients. Beat for 2 minutes. Pour into 10-inch glass pie dish. Drain peaches; reserve juice. Arrange peaches on batter. Mix cream cheese, sugar and peach juice. Beat 2 minutes. Spoon atop peaches. Spread to within 1-inch of dish. Sprinkle with sugar and cinnamon. Bake at 350° for 35 minutes.
Cook rice as directed. Combine chili, vegetable juice, mixed vegetables, taco sauce and onion. Bring to a boil; cover and simmer for 4 minutes. Serve over rice and top with scoop of sour cream and grated cheese.
Mix butter, syrup and sugar in a saucepan. Bring to a boil over medium heat, stirring well. Stir in condensed milk; simmer, stirring constantly, until it reaches the soft ball stage. Stir in vanilla. Pour mixture over the popcorn. Be sure all pieces are coated. Rub a little butter on your hands and shape the balls. Let them cool. Wrap in plastic wrap.
Grease 13 x 9-inch baking pan. Toss broccoli, ham and cheese in a large bowl. Spoon half of mixture in baking pan. Arrange bread slightly overlapping on mixtures. Pour remaining mixture over bread. Mix remaining ingredients and pour over dish. Cover with plastic and refrigerate overnight. Heat oven to 350° for 35 to 45 minutes.
Cream margarine; add eggs and bananas and mix well. Sift flour, soda and sweetener twice. Add to banana mixture and blend well. Add nuts. Turn batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 300° for about 1 hour and 10 minutes.
Mix together and put in bottom of pan. Bake at 350° for 15 minutes. Let cool.
In a blender or food processor, chop one cup green peppers, a little red pepper and 1 cup vinegar. Repeat this until the first three ingredients are blended well. Add this mixture to the sugar and bring it to a fast boil. (Watch closely because it boils over quickly.) Boil for 3 minutes. Add Certo and enough green food coloring to make a dark green (about the color of green pepper). Boil 1 minute more and seal in sterilized jars. Serve over cream cheese, spread on Wheat Thins or favorite crackers. Makes 12 1/2 pints (I got 7 pints).
Combine the sugar, oil, egg, Egg Beaters or egg whites and bananas. Add the flour, baking powder and soda. Mix thoroughly. Bake at 400° for 20 minutes. Makes 8 to 10 muffins.
Combine beef and onion; brown lightly. Add remaining ingredients. Cover and simmer about 20 minutes. Uncover and simmer 15 minutes longer or until thickened. Serve on buns.
Melt butter in large pan. Add sugar, milk, cocoa and vanilla. Bring to a boil; cook for 2 minutes. Stir constantly. Remove from heat. Add oatmeal. Stir in peanut butter. Drop the mixture by spoonfuls onto wax paper. Let cookies set in refrigerator.
Mix the first 4 ingredients well and roll into small (nickel size) balls. Bake in oven in edged pan for 15 to 18 minutes at 350°. Heat the enchilada sauce and tomato sauce. Pour over drained meatballs in casserole dish. Heat until ready to serve. Can be served with toothpicks.
Heat first 3 in large heavy pan. Stir. Remove from heat and stir in next 4 ingredients, stirring well. Bake uncovered in 350° oven for about 35 minutes. Don't stir the first 15 minutes. Then stir every 5 minutes until golden brown. Cool, add fruit. Store in tightly covered jar in the refrigerator or freeze.
Process nuts and chicken until finely ground. Add mayonnaise, ginger, soy sauce, Worcestershire sauce and vinegar, blending well. Refrigerate to blend flavors. Serve with crackers or mold and frost with sour cream. Makes 3 cups.
Fill highball or old fashion glass with ice cubes and ginger ale or 7-Up. Add grenadine. Garnish with orange slice and cherry. Makes 1 serving.
Prepare Jell-O, using only 1 cup boiling water. Add marshmallows as soon as the Jell-O is dissolved. When the marshmallows have dissolved, add cranberry sauce and cold water. Blend and refrigerate. When syrupy, take from refrigerator and add chopped celery, the diced apples and nuts. Mix well and return to refrigerator to set firm.
Cook pasta; drain and cover with cold water. Mix oil, vinegar, sugar and celery seed. Cover vegetables with oil mixture. Add drained pasta. Mix all. Salt and pepper to taste. Chill.
Mix all ingredients together and pour into unbaked pie shells and bake at 325° until done.
Boil together. Cool. Pour over cucumber and onion slices. Refrigerate. Turn everyday for 1 week. They are wonderful!
Brown hamburger and onion and drain off the grease. Set aside. In a mixing bowl, mix corn meal, soda, salt, oil, milk, eggs and corn. In an iron skillet, pour 1/2 corn meal mix batter. Put meat mixture on top, then sprinkle all the cheese. Pour remaining corn meal batter on top. You can sprinkle red peppers over the meat mixture if you like. Bake at 350° until golden brown.
Beat eggs until fluffy. Pour into heated nonstick skillet and cook over medium heat. Flip once, add chopped dried tomatoes, dried black olives, green onions and crumbled Feta cheese. Serve with warm pita bread.
Combine cream cheese and dill pickle juice. Mix until smooth. Add remaining ingredients. Blend thoroughly. (If creamier dip is desired, add 1 to 2 tablespoons milk.) Chill before serving. Garnish with parsley flakes.
Preheat oven to 300°. Grease and flour bundt pan. Combine all ingredients and mix well. Pour into prepared pan and bake 1 hour and 20 minutes. Pour glaze (recipe below) over hot cake.
Sift flour, sugar and spices together. Cut in butter until mixture resembles cornmeal. Reserve 1/2 cup of dry mixture. Combine milk and soda. Add to remaining crumb mixture. Stir in raisins and nuts. Spread batter in greased and floured 13 x 9 x 2-inch pan. Sprinkle reserved crumb mixture evenly over top. Bake at 350° for 1 hour or until done.
Mix brown sugar, flour and shortening together. Set aside 1 cup of mixture. Add sour milk, baking soda and cinnamon. Sprinkle the 1 cup of sugar mixture on top. Bake at 375° for 25 minutes.
Melt margarine and chocolate chips. Let cool. Add pecans and marshmallows. Mix well. Make 4 logs. Roll in coconut. Wrap in foil and freeze. Slice straight from the freezer. Each log makes 25 cookies.
Remove 2 tablespoons flour and mix with fruit and nuts. Combine remaining flour, sugar, baking powder and salt in a large mixing bowl. Stir well to blend. Add butter, milk and extract. Blend on low to mix, then 2 minutes on medium speed. Add eggs and beat 2 minutes. Stir in floured fruit and nut mixture. Turn batter into greased and floured Bundt pan or tube pan. Bake at 350° for 55 to 60 minutes. Frost with glaze or icing sugar.
Mix all ingredients; roll dough by teaspoonfuls into balls. Place onto ungreased cookie sheets. Mash with a fork dipped in sugar with a crisscross pattern. Bake in a 350° preheated oven until done, about 10 minutes. Makes 3 dozen cookies.
Mix all ingredients together in a bowl. Make sure the Jell-O is evenly mixed throughout the salad.
Arrange broccoli in a buttered 9 x 12-inch baking dish. Layer stuffing, chicken, mushrooms and pour soup over all. Bake at 350° for 30 to 40 minutes.
In a saucepan, combine brown sugar, sugar, evaporated milk and butter or margarine. Bring to a full boil over high heat, stirring frequently. Boil 10 minutes or to 240° on a candy thermometer over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream or marshmallows, butterscotch chips and chocolate chips. Stir until chips melt and mixture is smooth. Blend in walnuts and vanilla. Pour into a 9 x 9-inch pan or 9 x 13-inch pan. Chill until firm.
Cream margarine and sugar. Add other ingredients and beat well. Spread on a jelly roll pan (with sides). Bake 20 to 25 minutes at 325°. Cool 4 minutes.
Cream shortening. Add sugar gradually; cream well. Add eggs, 1 at a time, beating thoroughly after each addition. Add bananas. Sift together flour, baking powder, soda and salt. Add alternately with buttermilk to which vanilla has been added. Stir in pecans. Pour into 2 (9-inch) greased cake pans and bake for 30 to 35 minutes in a moderate oven (350°). Remove from pans and cool. Spread whipped cream between layers and on top and sides of cake, or frost with 7 minute frosting.
Cook lima beans as directed on package. Cook onion in butter or oleo until soft. Add stuffing mix and water. Stir. Set aside. Stir together sour cream or yogurt, flour and water. Drain lima beans. Add sour cream or yogurt mixture. Stir. Add 2/3 of stuffing mix and stir. Put in 1 1/2-quart baking dish. Sprinkle rest of stuffing mix on top. Bake at 350° for 20 to 25 minutes.
Heat oven to 350°. Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle evenly over corn mixture. Bake, uncovered, 30 to 35 minutes.
Dissolve yeast in warm water. Sift all dry ingredients together and work in shortening. Add buttermilk and yeast water; mix well. Knead dough 20 to 30 times on lightly floured surface. Roll out and cut out with biscuit cutter. Place on cookie sheet and freeze. When frozen, place in freezer bag. Take out as needed and place on cookie sheet. Place rolls in cold oven and turn oven on to 400°. They will rise as oven heats.
Cook spaghetti and drain. Add vegetables (cut up). Add Italian dressing and Salad Supreme. Stir. Refrigerate 24 hours before serving.
Mix and bake cake according to directions. Cool. Mix pudding according to directions; let it become firm. Crumble 1/3 of cake in bottom of a punch bowl. In this order spoon 1/3 of pudding, 1/3 pie filling and 1/3 whipped cream. Repeat this twice. Spread whipped cream on top and sprinkle with chopped nuts. Refrigerate.
Twenty-four Hours Ahead: Place brisket in heavy foil pouch or covered roasting pan. Pour coffee over meat and seal, or cover with lid. Bake at 200° for 24 hours.
Sprinkle eggplant with salt and let stand 20 minutes in water. Gently squeeze out salt water. Dip each slice in beaten egg and fry quickly in oil just until egg sets.
Combine first 4 ingredients in a shallow dish. Coat each breast with cooking spray; dredge in cereal mixture. Place on a baking sheet coated with cooking spray and coat chicken again with cooking spray. Bake at 350° for 50 minutes or until done. Yields 4 servings.
Cook sausage until done. Divide into pie shells. Combine remaining ingredients and pour over sausage. Bake at 375° for 45 to 55 minutes. Cook sausage the night before for easy breakfast. Great with bacon, too.
In a large mixing bowl, combine all ingredients except food coloring. Divide the dough evenly into halves; add food coloring to one half of dough, refrigerate for one hour. Take the plain dough and roll on a lightly floured surface into a 16 by 9 inch rectangle.	Do the same with the color dough; then lay it over the plain dough. Roll them and wrap tightly in wax paper. Refrigerate at least 4 hours. When finished heat oven to 400°; slice about 1/4 inch thick and place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Put the dried fruit, apples and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange rinds and juice and brandy or sherry, then mix all the ingredients together thoroughly. Cover the mincemeat and leave to stand for 2 days. Stir well. Put into jars and cover. Allow at least 2 weeks to mature before serving.
Cook macaroni. Drain and cool. Chop green pepper, cucumber and tomatoes fine. Add to macaroni and add Miracle Whip to taste. Refrigerate until time to serve. Stir before serving.
Prick chicken with tines of a fork. In a small bowl, combine oil, lemon, oregano, salt, pepper and garlic powder. Pour over chicken and set aside 1 hour.
Remove core from cabbage with sharp knife. Scald cabbage in boiling water. Remove the leaves one by one as they wilt. Set aside. Mix meat with rice, onion, salt, pepper and egg. Fill each leaf with meat mixture, envelope style. When rolled, tuck one end inward to hold together. Line baking dish with sauerkraut. Stand cabbage rolls on end on top of kraut. Layer rest of kraut over rolls. Mix tomato soup and tomato juice together and pour over all. Bake at 350° for about 2 hours or until done. Add a little water if necessary.
Preheat oven to 375°. Chop artichoke hearts. Mix all ingredients together. Bake for 30 to 40 minutes in a 1 1/2-quart casserole. Serve with Triscuits or another sturdy cracker.
Cream 1 1/2 sticks butter and sugar. Beat in eggs. Sift flour and half the cocoa. Add and mix to creamed mixture. Stir in chopped nuts. Pour into greased and floured 12 x 9-inch pan. Bake at 350° for 20 minutes. Sprinkle top with marshmallows. Bake until marshmallows melt. Remove from oven and set aside. Sift powdered sugar and remaining cocoa. Stir in remaining butter (melted) and vanilla. Add milk to a spreading consistency. Frost brownies. Cool. Cut into squares.
Fry sausage in skillet until brown and crumbly. Combine sausage with rest of ingredients and mix well. Roll into small balls. Place on cookie sheet and bake at 375° until lightly browned. Serve hot or cold.
Cream together the oleo or butter, brown sugar and granulated sugar. Add eggs and vanilla. Mix well.
Cook broccoli according to package directions, but not completely done. Drain. Mix margarine and stuffing mix. Mix milk and soup. Layer in casserole in this order: 1/2 broccoli, 1/2 onions, 1/2 cheese, 1/2 soup mixture and 1/2 stuffing mixture. Repeat layer. Do not cover. Bake at 325° for 45 minutes.
Cook frozen French-style green beans as package directs. Pour into colander; drain, cool and squeeze out excess water.
Brown bacon; saute onions. Add bacon, onions, ketchup and brown sugar to beans. Mix. Bake for 5 to 6 hours at 350° in covered pan. Stir periodically.
Separate eggs. Beat yolks until thick. Gradually add sugar and lemon, then stir in the stiffly beaten egg whites. Fold in flour, baking powder and salt (sifted together 5 times) alternately with cold water. Line a shallow pan (cookie sheet) with well-greased waxed paper. Pour mixture into pan and bake at 350° for 12 minutes.
Brown ground beef with onion and pepper, add corn, soups and sour cream. Mix well and cook in 350° oven for 35 to 40 minutes. The last 10 minutes, take out and sprinkle with Cheddar cheese.
Cut off tops from 8 green peppers or cut 4 in half lengthwise; remove seed and membrane. Parboil 5 minutes in boiling salted water; drain. Brown meat and onion in skillet; drain off excess fat. Add corn, 1 cup tomato sauce, salt and pepper. Simmer until heated through, about 5 minutes. Remove from heat; add cheese. Stir until cheese is melted. Add 1 cup bread crumbs. Yield: approximately 4 1/2 cups. Fill peppers with meat-corn mixture. Combine 1/2 cup bread crumbs with butter. Top filled peppers with crumbs. Pour remaining tomato sauce in bottom of baking pan; arrange peppers. Bake in preheated 350° oven, 25 or 30 minutes or until heated through. Place half a cheese slice on each pepper. Place under broiler until cheese melts.
Heat oven to 350°. Combine crumbs and sugar.	Stir in butter or margarine until fully combined. Press mixture onto bottom and sides	of a 9-inch spring-form pan, firmly and evenly. Bake for 8 minutes. Cool, then refrigerate for 1/2 hour.
Cook rice according to directions. (If using raisins, mix with rice before cooking, then cook rice as usual.) Cook pudding according to directions. Mix the two together and serve.
Spread rice in casserole. Drain asparagus, reserving juice. Arrange asparagus spears on rice. Mix mushroom soup and asparagus juice. Pour over mixture and stir gently to moisten rice. Place pork chops on top and season with salt and pepper. Bake at 350° for 1 hour.
Mix all ingredients with your hands. Dough will be tight. Make into balls; pat down a little. They will spread some during baking. Bake at 350° for 15 to 20 minutes or until brown.
Mix pineapple and sugar; bring to a boil. Add Jell-O and let cool and thicken slightly. Mix cream cheese with milk. Add Jell-O mixture and fold in Cool Whip. Refrigerate overnight.
Combine in jar; shake well. Chill 3 to 4 hours. Serve with cold shrimp or raw vegetables.
Combine the cheese and milk in a saucepan; stir over low heat until the cheese is melted. Add mixture and egg to muffin mix, mixing just until moistened. Pour into greased 8-inch square pan. Bake at 350° for 20 minutes.
Set aside 1/2 cup noodles. Combine ingredients. Top with noodles. Bake 40 minutes at 325°, uncovered.
Place water and chocolate in 2 cup glass measure. Microwave for about 2 minutes on High or until melted. Blend in sugar and salt. Microwave for about one minute, on High, or until hot. Cool. Fold in whipped cream. Refrigerate until served. To make one serving, combine 3 tablespoons chocolate mixture and desired amount of milk in individual glass cups or mugs. Microwave for 1 1/2 to 2 minutes on High or until hot. About 1 cup of chocolate mixture makes about 5 (6-ounce) servings. Chocolate mixture can be made ahead and refrigerated up to a week.
Heat oven to 400°. Cream the shortening, adding sugar gradually. Add unbeaten egg, flour, salt, baking powder and almond extract. Add a few drops of green food coloring; mix well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree plate. Decorate with sugar or tiny candies. Bake for 10 to 12 minutes. Makes 6 dozen.
Mix all together and bake in angel food cake pan (greased and floured). Bake at 300° for 1 1/2 hours.
In a large bowl, combine flour and sugar. With blender or mixer, cut in butter until crumbly. Drop on ungreased cookie sheet. Mash to 1/2-inch thick. Preheat oven to 375°. Bake 15 minutes or until lightly browned.
Preheat oven to 350°. Combine caramels and 1/3 cup evaporated milk in top of double boiler until melted. Combine cake mix, remaining milk and margarine. Beat with mixer until well combined, then add nuts. Press half mixture into well-greased 9 x 13-inch pan. Bake for 6 minutes; sprinkle chocolate chips over top, then cover with caramel mixture. Crumble remaining cake mixture on top. Bake 17 to 20 minutes. Cool for at least 30 minutes before serving.
Spread dried beef over bottom of pan (greased Pyrex dish). Wrap a strip of bacon around each breast and secure with a toothpick. Lay each breast on piece of dried beef. Mix sour cream and soup together; pour mixture over the top. It should cover the chicken. Cover with aluminum foil and bake for 1 1/2 hours at 275°. Uncover and cook 1 1/2 hours more at 275° (total 3 hours).
Saute celery and onion in 1 tablespoon butter. Add 2 tablespoons butter and 2 tablespoons flour, the chicken broth, salt, pepper and milk in a large skillet. Add the chicken and mushroom gravy. Mix and place in casserole. Put cashew nuts and chow mein noodles on top. Bake 20 minutes at 375°.
In a skillet, melt margarine. Saute onion and mushrooms. Mix 1 cup au jus gravy according to package directions. Pull aside onion and mushrooms. Pour au jus liquid into skillet; add asparagus shoots. Simmer until tender. Add onion and mushrooms back to skillet. Serves 4 to 6.
Crumble half of cake into bottom of bowl and arrange layers as follows: half of pudding mix, 1 can cherry pie filling, 1/2 can pineapple, 1/2 container Cool Whip and 1/2 cup nuts. Follow with remainder of cake and other ingredients.
Mix first 5 ingredients well. Pour into greased baking dish or pan. Dot with margarine. Bake until firm in 375° oven for about 35 to 40 minutes.
Combine in 9-inch skillet chicken, stock, carrots and peas. Bring to a boil. Add spaghetti and tarragon. Cover and reduce heat. Simmer 15 minutes. Remove lid and cook 5 minutes.
Drain beets. Keep 1/2 cup liquid; combine sugar, cornstarch and salt. Mix with beet liquid, vinegar and margarine. Cook until thick, stirring constantly. Add beets and heat well. Let set a few minutes. Serves 5.
Melt butter; mix with flour and pour milk on gradually. Bring to boiling point, stirring constantly. Add corn, seasoning, yolks of eggs (well beaten) and stiffly beaten whites. Turn into buttered baking dish and bake in moderate oven at 325° for 30 minutes. Makes 6 servings.
In a saucepan, blend together butter or margarine, flour, salt and cheeses. Add milk all at once; cook and stir until mixture boils. Stir in broccoli. Pour into 1-quart casserole. Top with cracker crumbs. Bake in a 350° oven for 30 minutes. Makes 6 to 8 servings.
Preheat oven to 400°. Remove skin from chicken. Place chicken in skim milk. Shake off excess and roll in crumbs. Place chicken in an oiled pan. Bake 45 minutes until crispy.
Mix flour, salt, soda and sugar. Add oil and eggs. Beat well. Slowly add buttermilk, fig preserves, nuts and vanilla. Stir. Pour batter into greased and floured loaf pan. Fill 3/4 full. You may need to use 2 pans. Bake at 325° for 40 to 45 minutes.
Combine sugar and flour. Add milk and egg yolks. Place over medium heat and cook until thick. Add vanilla and cocoa when thick. If making coconut, add coconut now and pour in pie shell. If making coconut, leave out cocoa.
Cook rice and broccoli as directed. Saute onion and celery in margarine. Add soup to onion and celery; bring to a boil. Mix the onions with rice and broccoli; put in casserole and sprinkle cheese on top. Put in 350° oven until bubbly and cheese melts.
Cook over low heat 10 minutes the dates, sugar and eggs. Remove from heat and add 2 cups Rice Krispies and 1 cup nuts, finely chopped. Cool on wax paper. Roll into balls and roll in flaked coconut or 4x sugar. Makes about 100.
Combine all ingredients in blender. Blend 30 seconds on high speed. Serve all at once. Makes about 3 cups or 6 servings.
Blend the first 3 ingredients. Add remaining ingredients. Bake in greased and floured loaf pan at 375° for 3/4 to 1 hour or until cake leaves sides of pan.
Add pepper and parsley to rice; let cool. Mix all ingredients and form into balls. Cook in oil until golden brown (drain on paper towel). May need flour on your hands when rolling into balls, sometimes sticky. Before serving, bake in oven at 350° for 10 to 15 minutes or until brown.
Dissolve yeast in warm water. Add salt and sugar. Let stand for 10 minutes. Add remaining ingredients. Make into rolls. Let rise 1 hour. Bake at 400° until browned. (Makes 1 loaf of bread.)
Preheat oven to 400°. Mix all ingredients. Form into a loaf. Place in foil-lined 5 x 9-inch pan. Bake until done, 15 to 20 minutes.
Mix ingredients well. Pour into unbaked pie shell (9-inch) and bake in 350° oven for 45 to 50 minutes.
Stir cornmeal into boiling water in medium saucepan. Add shortening and enough milk to make a stiff batter. Form into small 1/2-inch thick cakes. Fry on hot greased griddle. Turn when brown on bottom.
Blend cream cheese, Cool Whip, powdered sugar and granulated sugar until lumps are removed. In bottom of graham cracker crust, slice banana in thin round slices and evenly cover bottom of crust. Pour the prepared mixture on top of the prepared banana crust and refrigerate until the mixture is firm (approximately 2 hours). Mix strawberries with 1/2 cup of granulated sugar. Pour over the chilled pie.
Mix ingredients in order listed. Grease 2 loaf pans*. Bake at 350° for 45 to 50 minutes.
In a large mixing bowl, combine first 5 ingredients. Set aside. In a small bowl, combine Aioli, yogurt and oregano. Add to chicken mixture. Toss to coat. Cover and chill. Serve on lettuce leaves. Makes 6 servings.
Preheat oven to 375°. In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, combine the remaining ingredients, except the granulated sugar; mix well. Add the carrot mixture to the flour mixture, stirring until moistened. Line 24 muffin cups with paper baking cups; spoon mixture into muffin cups. Sprinkle tops with granulated sugar. Bake for 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pans and cool on wire racks. Serve with butter, margarine or cream cheese. Yields 24 medium size muffins.
Peel and dice potatoes. Boil potatoes and salt until done; drain. Add other ingredients and mix well. Chill.