HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a 13 x 9-inch buttered dish, layer peaches (apples can be used instead, if desired). Sprinkle flour, sugar and cinnamon over peaches. Put butter a little here and there.
Slice steak thinly in short crosswise pieces. Heat butter in skillet and add garlic, salt and pepper. Add beef and brown on both sides.
Bake at 350° for 1 hour. Makes 2 loaves. Cool 5 minutes and glaze.
Line a 9-inch spring-form pan with plastic wrap. Reserve 12 ladyfinger halves. Line bottom and sides of pan with remaining ladyfinger halves. Fill with half of the ice cream, then the reserved ladyfingers and then top with remaining ice cream. Freeze at least 1 hour. When ready to serve, remove rim of pan and plastic wrap. Combine preserves and about 2 tablespoons of the peach juice. Mix well. Arrange peaches over top of ice cream; pour preserve mixture over top. Serve.
Saute onion in oil in skillet. Add chicken and saute until chicken is no longer pink. Combine all ingredients in slow cooker. Cover and cook on low 2 to 3 hours. This is delicious!
You will need a coarse, clean cloth (like an old tea towel), a saucepan, a spoon and two bowls.
Preheat oven to 350°. Mix corn, eggs, baking powder, oil, corn meal, peppers and salt together. Stir in shredded cheese. Pour into a greased casserole and bake for 45 minutes.
Mix dry ingredients. Add eggs, oil and baby food prunes. Mix well. Bake at 350° for 1 hour in a greased and floured tube pan.
Put carrots in casserole. Pour rest of ingredients over. Sprinkle with chives. Bake 350° for 30 minutes.
Brown meat; drain and mix with taco seasoning and follow package directions. Mix with other ingredients; top with Western dressing. Serve warm or cold.
Cook rice. Place in a covered baking dish and set to the side. Saute butter, onion and bell pepper. Add the broccoli, mixing well. Then add the cheese, tomatoes and soup. Cook until the cheese has melted. Pour over the rice and bake at 400° for 20 minutes.
Mix together hamburger and onions; form into balls. Place into 13 x 9-inch pan. Mix remaining ingredients.
In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved yeast. Add water, milk and 1/4 cup oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For rapid rise yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Heat oven to 350°. Shape into balls. Put on slightly greased pan. Press down with fork.
Mix in kettle and bring to a boil. Add 16 cups of sliced, peeled pickles (sliced very thin). Add 8 cups onions (sliced very thin). Bring to a boil and put in canning jars.
In a microwave-safe bowl, blend sugar and syrup. Microwave 3 minutes on High. Stir in peanuts. Microwave 3 to 5 minutes (High). Add butter and vanilla; blend well. Microwave 1 to 2 minutes. Add baking soda; stir gently until light and foamy. Pour mixture on to lightly buttered cookie sheet. Let cool 1/2 to 1 hour.
Bake potatoes; peel, cube and add to soups. Boil deboned chicken breasts; chip up chicken and add to soup. Add onion flakes to desired taste. Salt and pepper. Heat and eat.
Toss nuts with melted margarine. Spread in shallow baking dish. Sprinkle with sugar, nutmeg and cinnamon. Bake in a 350° oven, stirring frequently, until toasted, 15 to 20 minutes. Makes 1/2 pound.
Preheat oven to 250°. Beat egg whites until stiff. Add other ingredients. Drop by spoonful on ungreased foil, after placing foil on cookie sheet. Put in oven 2 minutes. Turn off heat and let them remain for 8 hours before removing.
Place Nabisco vanilla wafers flat side down in muffin papers. Fill 3/4 full with mixture. Bake at 350° for 15 minutes. While still warm, dot with cherry pie filling.
Mix first 7 ingredients in a large mixing bowl. Add the other ingredients and pour into large oblong greased casserole dish. Bake at 350° for 45 minutes.
Put cream cheese in a microwave dish. Microwave for 30 to 40 seconds or until cream cheese softens.
Heat oven to 350°. Grease a 15 1/2 x 10 1/2-inch jelly roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl until blended and smooth. Stir in apples, nuts and raisins, if using (mixture will be very stiff). Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and a pick inserted in center comes out clean. Let cool on wire rack. Cut into squares.
Combine fruit, undrained, coconut and dry pudding mix. Let stand 5 minutes. Fold in Cool Whip. Chill 4 hours before serving.
Brown meat and onion. Drain off most of the fat. Then add the rest of the ingredients. Simmer for 20 minutes.
Place 1 cup sugar in an iron skillet over medium heat. Cook and stir over low heat. After the butter melts, increase heat until a rapid boil. Meanwhile, sugar in iron skillet has begun to melt. When melted sugar is light brown and completely melted, pour into the boiling mixture. Stir constantly. Cook to soft ball stage. Remove from heat and add 2 teaspoons vanilla flavoring. Beat until icing has begun to cool and thicken. Icing will begin to turn dull in color. When at good spreading consistency, spread between layers and on sides.
Mix all ingredients (except ham) with mixer. Spread a thin layer on one slice of ham. Roll up and place in dish. Repeat until all ham is used. Chill for 1 to 2 hours. Slice each roll into about 8 to 10 slices. Serve on crackers.
Simmer the squash and chives in broth until softened. Transfer to a blender or food processor and blend until smooth. Let cool. Then whisk in the sour cream, yogurt, lemon juice and a dash of dill weed. Chill thoroughly. When ready to serve, garnish with chives.
Saute chicken livers and onion in oil and margarine 6 minutes or until browned. Stir in flour and basil. Gradually stir in broth. Heat, stirring constantly, until mixture thickens and bubbles, 1 minute. Add tomatoes. Cover, reduce heat and simmer 5 minutes. Sprinkle with parsley. Serve over rotini, macaroni twists or rice. Makes 6 servings.
Saute butter with celery and onion. Add Cheez Whiz and mushroom soup. Add to rice and broccoli. Bake at 325° for 1 to 1 1/2 hours.
For marinade: Combine soft drink, onion, vinegar, marjoram and oil, thyme and soy sauce on a 13 x 9 x 2-inch utility dish. Add steaks, placing them so they do not overlap. Cover with plastic wrap and let stand in refrigerator 1 hour or more.
Cook half bag of noodles; drain. Mix chicken and soups in baking dish. Stir in noodles. Top with cheese. Bake at 350° about 1/2 hour.
Cook spaghetti. Meanwhile, in a 12-inch skillet over medium heat, cook bacon until crisp. Remove with slotted spoon to paper towel; set aside. In drippings in skillet, cook onions until tender. Add spaghetti and bacon to onions. Toss until well mixed. Stir in eggs and cheese. Heat until cheese is melted.
Begin with lettuce and place ingredients in large salad bowl in order given. Cover. Refrigerate overnight. Toss just before serving.
Mix all ingredients, then pour into pie shells. Place in fridge 2 hours to set before serving.
Mix Cool Whip	and Jell-O together; add other ingredients. Chill 1 hour.
Boil 1 whole chicken with onions and celery; cool and debone. Chop meat in chunks. Thicken 2 cups chicken stock with 2 tablespoons flour. Cook 1 (8 ounce) package noodles; drain and add to chicken and thickened stock. Add 1 cup frozen peas and 1 small jar pimento. Pour into baking dish; top with shredded cheese and pour 1 cup half and half milk or 1 cup canned milk over all. Bake in 350° oven for 45 minutes. Serve with hot rolls and a Jell-O or green salad.
Roll up chicken breasts. Wrap each breast with 1 chipped ham slice and 1 strip of bacon. Secure with wooden toothpicks. Place in casserole dish.
Remove sausage from outer casings. Saute sausage, ground beef, onion and garlic for 20 minutes; chop sausage. Add sugar, salt, basil, fennel, pepper and half of parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water. Mash tomatoes. Bring to boiling. Reduce heat to simmer; cook 1 1/2 hours, stirring occasionally.
Chop cabbage, onions, tomatoes and peppers. Add 1/4 cup salt. Let stand overnight. Press all salt water out. Put mixed spices in a bag. Add sugar and spices to vinegar and simmer until hot and well seasoned. Remove spice bag. Pack mixture in hot jars and cover with hot vinegar mix and seal. Do not grind cabbage, onions, tomatoes and peppers, it will be too soft.
Put cookies in a blender (a few at a time) to make crumbs. Set aside 1/4 of the cookie crumbs for topping. Add margarine (melted) to remaining crumbs. Mix together and press into a 13 x 9-inch pan. Refrigerate. Beat cream cheese and sugar together. Add 6 ounces Cool Whip and fold in. Put on top of crust and refrigerate again. Prepare pudding with milk. Beat until thick. Spread on top of cream cheese, sugar and Cool Whip layer. Refrigerate 3 to 5 minutes. Use remaining 6 ounces of Cool Whip for topping. Sprinkle with remaining cookie crumbs.
Pound chicken breasts until thin; dredge in flour. Saute in pan with a bit of olive oil. Add half of lemon and garlic. Saute until light brown. Remove from pan. Glaze pan with white wine. Return chicken to pan and add broth and squeeze on the remaining lemon. Simmer, covered, for 20 minutes.
Dice beef, onion and onion stem. Combine all ingredients. Stir and chill.
Heat water and add lime Jell-O. While hot, add mayonnaise and marshmallows. Let cool. Add pineapple, celery, bananas, nuts and cherries. Pour into a rectangular dish. Chill until firm.
Brown meat. Add beans. Cook them. Toss with other ingredients. Serve with French or Italian dressing.
Mix ketchup, Worcestershire sauce, mustard, salt and pepper for sauce. Place serving size pieces of steak in greased casserole dish. Pour sauce over steak. Top with onion slices. Sprinkle with garlic flakes. Cover with foil and bake at 350° for 1 hour.
Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Transfer to a greased 2-quart baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered for 20 to 25 minutes or until bubbly. Serves 6.
Wash romaine and dry between paper towels. Break up pieces. Sprinkle with Parmesan cheese. Add croutons and fresh pepper.
*I usually find oil flavorings in drug stores; common flavors are cinnamon, peppermint, clove, banana, orange, etc.
Cream butter, Crisco and sugar until light and fluffy. Add egg yolks, one at a time; mix well. Add flour and baking powder alternately with milk. Fold in stiffly beaten egg whites. Bake in 4 layers at 325° for 20 to 25 minutes.
Cover bottom of large platter with a thin layer of bean dip, using entire can. Add layers of ingredients as follows: avocados with 1 teaspoon lemon juice layer, sour cream with 1 tablespoon chili powder layer, chopped tomatoes layer, green onion layer, green pepper layer and grated Cheddar cheese layer. Garnish top with sliced olives.
Melt butter in a 10 x 15-inch baking dish. Mix the next 3 ingredients; sprinkle over butter. Place bread slices over mixture. Mix eggs and orange juice in blender; pour over bread. Cover with foil. Refrigerate overnight.
Blend all together, stirring in 9 ounces of Cool Whip. Pour into baked pie shell. Makes two 9-inch pies. This is real good.
Drain pineapple and oranges; reserve 1 cup of juice. Into fruit, cut bananas; add juice to pudding mix (no milk) and cook until thick and transparent. Cool slightly; pour over fruit and chill. Serve cold.
Blend Ricotta and cream cheese well in a very large bowl. Blend in sugar. Beat in eggs, one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream; blend well. Pour into a 10-inch buttered spring-form pan. Place in cold oven; turn heat to 325°. Bake for 1 hour; do not open oven door! (After 1 hour, I very carefully peek in to see if the cake has set; if not, I let it cook for another 1/2 to 3/4 hour longer, watching that it does not scorch in the pan.) Turn off oven; leave until cool, at least 2 more hours. Put any filling you wish over the top and enjoy!
Wind a piece of wire around pinecone for hanger. Mix small amount of peanut butter and bird seed together. Roll pinecone in mixture; hang in tree. Great to do in the Spring and Fall of the year.
Brown hamburger in skillet. Mix in can of mushroom soup real good. Put in 12 x 12-inch baking pan. Put layer of cheese top, then line Tater Tots on top of the cheese. Put Tater Tots close together. Put in a 350° oven until Tater Tots are done.
Cook cake mix in sheet pan - leave in pan. Cool. Punch holes all over with fork. Mix milk, creme of coconut and pour over cake. Mix coconut and crushed pineapple with Cool Whip to frost cake. Chill.
Make cake mix following directions on box. Melt margarine in heavy cast-iron skillet. Mix in brown sugar and spread evenly. Arrange pineapple slices on top of brown sugar mixture. Put cherry in center of each slice. Pour cake batter over this. Bake at 350° until pick comes out clean. Cool 15 minutes, then turn over onto cake plate.
Mix all ingredients slowly, except oil, with mixer. While mixing at medium speed, add oil in fine stream. Mix about 15 minutes. Need not refrigerate.
Drain 2 cans whole corn and 1/2 of the third can. Mix and bake at 350° for 30 minutes, stirring occasionally.
Wash, chop and measure the spinach, mushrooms and onions. In a large bowl combine the eggs, milk, salt, and pepper. Add in the vegetables. Shred the cheese and add to the bowl. Pour the contents of the bowl into an unbaked deep dish pastry shell. Bake at 400° for 30 minutes or until a knife inserted 2 inches from the edge comes out clean. Cool 10 minutes before serving.
Combine all the ingredients in a large bowl. Mix well. Refrigerate overnight. Pack the vegetables tightly into quart jars. Cover with brine. Refrigerate. These pickles keep well in the refrigerator for up to 3 months. Makes 2 quarts.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in non-dairy whipped topping. Spread on bottom of crust.
In a large bowl, dissolve the Jell-O in boiling water. With a wire whisk, blend in cranberry sauce. Add strawberries and pineapple with natural juices. Pour into 5-cup mold. Chill until firm (4 hours or overnight). Yields 8 to 10 servings.
Mix cake as directed. Cook 1 cup sugar and pineapple for 5 minutes; pour over cake while hot. Mix pudding and cream cheese together. Mix pudding as directed; pour over cooled pineapple. Slice bananas; layer over pudding mix. Put Cool Whip over bananas; sprinkle coconut and pecans over Cool Whip.
Boil together for 1 minute water, sugar and cornstarch. Remove from heat and add strawberry gelatin and lemon juice. Cool slightly and add strawberries. Pour into baked pie crust.
Mix cake mix and Jell-O. Add oil, eggs and lemon juice. Mix well. Add hot water. Bake 1 hour at 350°.
Place lemon slices in bottom of very well-greased loaf pan. Thoroughly combine ingredients, except egg whites. Fold in beaten egg whites. Spoon tuna mixture over lemon slices. Bake at 350° for about 45 minutes, or until center of loaf is firm. Invert on warm platter. Garnish with parsley.
Brown the sausage and drain. Separate crescent dough into 8 triangles. Place on an ungreased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with hash browns. Top with Cheddar cheese. Beat eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes. Enjoy!
Place apples in mixing bowl and add sugar. Stir to mix and let stand at least 30 minutes. Add oil and eggs to apples and stir to blend. Sift dry ingredients and add to mixture. Add vanilla and nuts. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for about 40 to 45 minutes.
Combine Ranch mix, salt, garlic powder and oil. Place pretzels in a 9 x 13-inch cake pan. Coat pretzels with mixture. Bake at 350° for 5 minutes. Stir lightly and bake 5 minutes more. Cool and store in an airtight container.
Blend Crisco, brown sugar and egg; add melted chocolate to mixture. Add dry ingredients alternately with milk to chocolate mixture. Stir in nuts. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Peel, slice and soak potatoes for several hours. Drain potatoes and layer in Pam sprayed casserole (deep is better) in this order: potatoes, sliced onions and seasoned salt and repeat. Bake at 350°, covered, until potatoes are done or on High power of microwave oven. The amount of potatoes and onions is judged by the size of your family.
Arrange fish squares in a 10 x 6 x 1 1/2-inch baking dish. Bake at 425° for 10 minutes. Meanwhile, cook frozen spinach according to package directions; drain. Combine drained spinach, cheese soup, milk and nutmeg. Heat; spoon over fish in baking dish. Garnish with lemon wedges; return to oven for 5 minutes. Makes 4 to 6 servings.
In a 2-quart casserole, combine potatoes and golden onion recipe soup mix, blended with milk, water and mustard. Microwave covered at High (Full power) 9 minutes. Stir in cheese and microwave 5 minutes. Stir, then let stand covered 5 minutes longer. And watch it disappear!
Tear or cut into pieces the cake and put in a 9 x 13-inch pan. Add jello to 1 cup of boiling water and dissolve. Add 1 cup of cold water and the 3 cartons of strawberries (partly thawed). Pour over cake and refrigerate 1 to 2 hours until set. Spread Cool Whip on top.
Combine flour, salt and cold water. Beat the mixture with an egg beater until smooth. Add 2 cups hot water and boil until mixture becomes clear. Beat until smooth; then add food coloring, about 1/4 teaspoon to 1 cup paint.
Bring first four ingredients to a boil and add to dry ingredients. Combine with buttermilk, eggs and vanilla. Preheat oven to 350°. Grease and flour 10 x 13-inch pan. Bake for 30 to 40 minutes or until tests done (the batter will be very thin).
Beat egg whites, 3 tablespoons sugar and cream of tartar until stiff. Set aside. Beat cream cheese until soft. Add 1 1/2 cups sugar, 3 tablespoons flour and 1/2 teaspoon salt. Add egg yolks one at a time. Add sour cream and vanilla. Fold in egg whites. Melt margarine and add to cracker crumbs. Put 3/4 of crumbs in greased and floured spring-form pan. Add cheese mixture. Put remaining crumbs on top. Bake 1 1/4 hours at 325°.
Roll dough into large rectangle. Mix meats, cheese and sauce. Pour onto dough, keeping away from edges. Fold dough over meat. Moisten edges to seal. Bake at 350° for 20 minutes or until golden brown.
Place butter and onion in a 10 x 15-inch baking pan. Roast onion, uncovered, in a 400° oven until pale gold, 10 to 15 minutes, stirring occasionally. Push onion to one section of pan, then place thighs, side by side in pan, but not on onion. Bake, uncovered, 25 minutes longer. In a bowl, stir together ketchup, sugar, vinegar, mustard and cranberries. Remove chicken from oven and scoop browned onions from pan and stir them into cranberry mixture. Space chicken evenly in pan and spoon cranberry mixture over thighs. Bake until mixture is slightly caramelized and chicken is no longer pink at bone in thickest part (cut to test), about 20 minutes.
Mix the biscuit mix as directed. Add 1/2 cup grated cheese. Roll out and cut. Spread salmon in biscuit pan and add milk and 1/2 stick butter. Slice boiled eggs sand place in salmon mix. Salt and pepper to taste. Place rolled biscuits on top to cover pan. Sprinkle 1/2 cup cheese on top. Add sliced butter on top. Bake at 400° for about 15 minutes or until biscuits are brown.
Cook macaroni according to package directions; drain. Meanwhile, in a 1 1/2 quart saucepan, melt butter; blend in flour, salt, and pepper. Remove from heat; gradually stir in milk. Cook over medium heat, stirring, constantly, until thickened. Add 1 1/2 cup cheese; stir until melted. In a large bowl, combine macaroni and cheese sauce; turn into casserole. Sprinkle with 1/2 cup cheese. Bake 350 degrees for 40 minutes.
Make syrup of sugar and boiling water. Add gelatin to hot syrup. Stir. Cool. Mix in lemonade, orange juice, pineapple juice, water and almond extract. Freeze in 5 (1/2 gallon) milk cartons. Thaw for 3 hours. When ready to serve, add ginger ale. Punch will be slushy.
Into 6 cups boiling water, add grits and boil 10 to 15 minutes. Add salt, butter, cheese and egg yolks. Beat egg whites until stiff and fold in. Bake 1 hour at 350°. Serves 8 to 10. May be made the day before and kept in refrigerator or may be frozen.
Mix instant pudding and pineapple. Add rest of ingredients. Mix well. Chill and serve. Serves 8 to 10.
In a large skillet over medium heat, saute the onion, celery and broccoli in the butter for 3-5 minutes. Combine the cheese, soup and milk, stirring until smooth, then add to the broccoli mixture. Place rice in a greased 8 inch square baking dish. Pour the cheese and broccoli mixture over the rice - DO NOT STIR. Bake at 325° for 25-30 minutes, or until hot and bubbly.
Blend first 3 ingredients together in bowl until creamy. Stir in remaining ingredients. Yields 40 servings.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch pan. Press over bottom and 1-inch up sides to form crust. Bake at 375° for 14 to 19 minutes until golden brown. Cool.
Combine berries and sugar in medium bowl, stirring gently to combine. Place single layer of cake slices in bottom of deep serving bowl. Top with 1/3 of pudding, then 1/3 of berries. Repeat layers twice, using remaining ingredients. Cover tightly with plastic wrap and refrigerate for at least 1 hour or until ready to serve. Just before serving, remove from refrigerator. Top with whipped topping. Serve as desired. Makes 12 servings.
Preheat oven to 325°. In blender, mix all ingredients except ground meat until smooth. Add blended liquid to meat and mix with your hands until mixture is free of lumps. Pat into loaf pan. Bake for 45 minutes. Reduce heat to 275° and continue baking an additional 45 minutes.
Spread bean dip into a large glass baking dish (rectangular). Combine sour cream and taco mix in a bowl; set aside. Prepare guacamole by mashing with lemon juice, salt and pepper to taste. Spread on top of bean dip. Spread sour cream mix on top of guacamole. Sprinkle onion slices, tomatoes and olives on top. Finally sprinkle on cheese. Serve with chips.
Mix all ingredients. Pour on top of roast in a large roasting pan. Cover tightly. Roast at 350° for 3 to 4 hours.
Mix all ingredients together well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 9 to 10 minutes.
Mix together cake mix, 2 eggs and oleo; this will be stiff. Spread in bottom of greased rectangular pan. Mix together confectioners sugar, cream cheese and 2 eggs. Spread on top of cake mixture. Bake at 350° for 30 to 40 minutes.
Combine all ingredients except nuts or coconut. Blend until smooth. Shape into balls and roll into either coconut or nuts.
Mix sugar, corn syrup, water and margarine; bring to a boil. Beat eggs and gradually add syrup mixture. Add nut meats, salt and vanilla extract. Pour into pastry shell and bake. If you want to make 2 pies, just double the ingredients.
Grease a shallow dish with cooking oil. Sprinkle lightly with bread crumbs to coat the surface; reserve the remaining bread crumbs. Grate 1 teaspoon of lemon skin and squeeze 1 tablespoon juice from the lemon. Set the juice aside. In a small dish, combine the lemon skin, sugar and cinnamon. Peel and core the apples, then cut them into thin slices.
Preheat oven to 350°. Melt butter and brush on top of chicken pieces. Sprinkle with garlic salt and paprika. Bake 50 to 60 minutes applying more butter or drippings halfway through cooking time. When done, sprinkle lightly with more garlic salt and paprika if desired.
Place biscuits on cookie sheet. Flatten with bottom of a glass, then bake as directed on cans. Mix remaining ingredients well. Cut biscuits in quarters. Top each section with mayonnaise mixture. Place under broiler until lightly browned and serve immediately.