HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line pie plate with bottom crust. Melt butter; add sugar, flour, lemon juice, salt, and cinnamon and mix well. Place peaches in crust-lined pie plate and cover with butter and brown sugar mixture. Add top crust, cut slits for venting, and sprinkle lightly with sugar. Bake at 425° for 35 minutes, or until peaches are tender and filling is bubbly in center.
Soak raisins in bourbon overnight. Cream butter and sugar. Gradually add eggs, one at a time, beating after each addition. Add flour which has been sifted with baking powder and salt. Add raisins and pecans, mixing well. Pour batter into greased and lined tube pan or greased and floured bundt pan. Bake at 325°F. for 1 1/2 hours or until cake is done. Cool cake on rack. After cooling, wrap in towel soaked with bourbon and place airtight container.
In 3 quart saucepan over medium heat cook onion in butter and thyme until tender. Stir in potatoes, water and salt. Reduce heat to low, cover and simmer 20 minutes or until tender. Beat mixture with beater until smooth. Gradually add milk. Heat just to boiling. Makes 5 cups.
Preheat oven to 450°. Combine all ingredients; sprinkle potato chips on top. Bake for 30 minutes. Double recipe for 4.
Combine grapefruit juice, grenadine, lime juice and pour the mixture into a tall glass half filled with ice cubes. Fill the glass with ginger ale and garnish with a wedge of lime. Makes 1 drink.
Saute onion in butter. Combine soup, cheese, mustard and vinegar; leave on heat only long enough to heat through. Layer in 9 x 9 x 2 1/2-inch pan the broccoli, eggs and cooked mixture, ending with mixture. Bake, uncovered, 25 minutes at 350°. Remove from oven and top with French fried onions. Return to oven for 5 minutes. Prepare this at least eight hours before baking and refrigerate (best overnight). It will fill your pan if doubled.
Saut bacon pieces until almost brown (maximum 5 minutes). Add 1/4 cup minced onion. Add liquid from the beans; cook on medium high until the liquid boils out by half. Add vinegar and sugar; stir. Add beans; stir. Add a couple shakes of pepper. Cook until tender 20 to 30 minutes.
Spread crescent rolls out on a 13 x 18-inch pan. Pinch edges together to make solid. Bake as directed on package; cool. Mix together cream cheese and Ranch dressing; spread on baked crust. Chop vegetables into small pieces; spread on top of cream cheese. Cut into small bite size pieces.
Dissolve yeast in warm water. In a saucepan, heat cheese over low heat until lukewarm. Add sugar, salt, soda and eggs; stir into yeast mixture. Slowly add flour and mix in until dough cleans the bowl. Let double in a warm place.
Cook and drain macaroni as directed. Then stir all ingredients over medium heat until thoroughly heated. Garnish with sour cream, sliced pitted ripe olives and chopped bell peppers, if desired. Makes 4 servings.
Beat eggs; stir in sugar. Add butter and flavoring. Mix well. Pour into 8-inch uncooked pie shell. Bake at 350° for 30 to 40 minutes or until done.
Cut 2/3 cup of butter into 2 1/2 cups of flour and 1/2 teaspoon of salt. Add sour cream and egg. Mix thoroughly. Using 1 teaspoon of dough, press into tiny muffin cups. Bake at 400° for 12 to 15 minutes. Meanwhile for filling, saute onions and mushrooms in 1/4 cup of butter. Stir in flour and salt. Add heavy cream, stirring constantly, until thick. Fill shells. Shells can be baked and frozen or filled with mushroom mixture and then frozen. To serve frozen filled shells, do not thaw, bake at 400° for 12 minutes, then serve.
Heat oven to 350°. Mix baking mix and granulated sugar. Cut in margarine until crumbly. Press mixture in ungreased rectangular pan, 13 x 9 x 2-inch. Bake until light brown, 10 to 12 minutes; cool.
Cut the corned beef into small chunks. Place in a 4-quart slow cooker. Sprinkle with pickling spices included with the corned beef. Add onion and potatoes. Cover with water. Add salt and pepper. Place cabbage on top of meat and vegetables. Do not mix in with the rest of the ingredients. Cook on low setting for 8 to 10 hours or on high for 5 to 7 hours.
Remove all stems from mustard and turnip greens. Place salt pork in 3 cups water in saucepan. Cover and bring to a boil. Add greens and turnips. Bring to a boil again. Cook until greens are tender, adding water, if necessary. Serve with corn pone.
Drain all canned vegetables. Put all of the ingredients in a large bowl and cover with dressing.
Melt butter in Dutch oven over medium heat, add chicken and brown on all sides. Remove chicken from Dutch oven and set aside; reserve drippings in pan. Combine flour and next 4 ingredients and stir into drippings. Cook over medium-high heat, stirring constantly, 1 minute. Gradually stir in orange juice and water. Bring mixture to a boil; add chicken. Cover and simmer 25 minutes. Place orange slices on top of chicken. Cover and simmer 10 minutes or until chicken is done. Serve over rice. Yield: 4 servings.
Soak bulghur in water for 1/2 hour. Chop scallions, parsley, mint, cucumber and tomatoes very fine. Drain bulghur and add. Serve with Syrian bread.
Combine sugar and margarine at high speed until smooth. Add 1 egg at a time to mixture at medium speed. Add vanilla, then flour, mixing well. Spread into ungreased jelly roll pan (10 x 15-inch). Mark into 2-inch squares. Spoon 1 to 2 cherries from pie filling into center of each square. Bake at 350° for 20 to 25 minutes only until light golden brown. Do not overbake. When cool, cut into 2-inch squares. Makes 35.
Cook short ribs with lots of water slowly for 4 to 5 hours. Remove meat. Add everything except for corn and tomatoes. Cook 15 minutes after water starts to boil. Add corn and tomatoes; turn heat down low. Do not boil after adding corn and tomatoes.
Cream Criso, sugar and salt until light and fluffy. Stir in eggs. Add milk. Stir in dates. Pour into unbaked pie shell and bake at 450° for 10 minutes; then 325° for 40 minutes longer. Serve plain or with whipped topping.
Saute green pepper, red pepper, onion and mushrooms in 2 tablespoons butter and 1/2 teaspoon garlic powder. Add cooked cubed chicken to mixture. Add celery soup. Cook spaghetti; drain. Add to mixture. Combine. Put in 13 x 9 casserole dish. Pour broth over mixture. You can top with shredded Cheddar cheese and broken potato chips. Bake at 350° for 35 to 45 minutes.
Cube turkey. Cook thin spaghetti according to directions. Make white sauce (see Micro Cookbook recipe).
In serving dish, layer the first 7 ingredients in order listed. Chill and serve with Fritos scoops, corn chips or Doritos.
Let margarine soften; add flour, sugar, vanilla and pecans. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 7 to 10 minutes.
In medium bowl, stir together flour, oat bran cereal, sugar, baking powder and salt. In small bowl, beat egg whites with electric mixer until stiff. Stir oil into milk, then add to flour mixture, stirring just until combined. Fold in egg whites.
Heat together first three ingredients and combine with gelatin. Add remaining ingredients and pour into mold. Refrigerate until firm.
Mix sugar, salad oil and eggs together. Sift flour, baking powder, soda, salt and cinnamon together and then stir in with the mixture of sugar, salad oil and eggs. Then add zucchini and nuts. Put into 2 greased loaf bread pans. Bake at 350° for 40 minutes.
Combine the flour, sugar, salt, baking soda and nuts. Then add remaining ingredients and blend carefully by hand. Stir just until blended. Place in 2 well-greased and floured pans. Bake at 350° for 1 hour. Test with toothpick for doneness.
Mix soup, milk, chilies, chicken, onion and water in pan and heat thoroughly. Line a large, long casserole dish with tortilla pieces. Layer soup mixture, cheese, tortilla pieces, etc. End with cheese pieces on top. Heat in oven until bubbly.
Heat olive oil and garlic; stir in vegetables and stir-fry for 2 minutes. Add dill and cooking sherry; stir-fry another 1 to 2 minutes. Add Feta cheese; cover the pot and remove from heat. Let cook in own heat for 2 to 5 minutes.
Blend butter, sugar and eggs. Place torn bread into baking dish. Pour milk over it. Add pineapple, then sugar mixture. Stir. Bake at 350° for 30 to 40 minutes.
Bring gelatin, pineapple, sugar and baby food to boil in medium saucepan. Cool. Beat cream cheese with mixer, then gradually add the gelatin mixture. In separate bowl, whip the chilled evaporated milk until stiff. Fold it into the gelatin and cream cheese mixture. Place in an 8 1/2 x 11 1/2-inch pan. Sprinkle with ground pecans. Serves 15 to 20 people.
Put Smokies in iron frypan. Stir until they are warm. If there is any fat or water in the pan, blot it out with the paper towels. Mix the next 2 ingredients together and pour over Smokies. Keep stirring around until the glaze is almost used up. Stick each one with a toothpick and sit on a plate.
Mix oil, eggs, sugar, orange extract, lemon peel and vanilla. Add zucchini, salt, soda, baking powder, cinnamon and ginger. Finally, add flour; blend well, then add nuts. Bake in greased and floured loaf pans (2 large loaf pans or 6 small foil loaf pans). Bake at 350° for 1 hour.
Heat oil and	margarine in a 14-inch Dutch oven. Dry thighs with paper towels and put in Dutch oven.	Brown well. Add tomato sauce, tomatoes, juice, basil, oregano, garlic, parsley, salt, pepper and bay leaf. Simmer, covered, 1 hour. Add water and flour	mix and stir into the sauce. Add mushrooms and cook for 10 minutes more.
Prepare macaroni by package directions. Blend milk, Egg Beaters, salt and add macaroni; mix well. Spread into a 15 x 10-inch baking sheet sprayed with cooking spray. Combine tomatoes with spaghetti sauce and cooked turkey. Spread on top of macaroni. Next, layer the bell peppers, onions and Italian seasoning. Top this with grated cheese. Bake at 350° for about 30 minutes. Let stand 5 minutes before cutting. Serves 10.
Melt chocolate and butter over low heat in heavy saucepan. Remove from heat and stir in sugar. Beat in eggs and vanilla. Quickly stir in walnuts, flour and salt. Spread batter on well-greased 8 x 8 pan. Bake at 350° for 40 to 45 minutes. Remove and let cool on rack. Cut into 12 pieces.
Mix ingredients in saucepan and bring to a boil, stirring constantly until thick. Place meat in a single layer in a greased baking dish. Do not prebrown meat. Bake about 1 1/2 to 2 hours at 350°.
Mix eggs, sugar and Crisco together. Mix your sour cream and soda in a cup separate. Take your egg mixture and add your sour cream mixture and blend together. Add vanilla. Take and blend your mixture with flour to make a drop cookie and sprinkle with sugar. Bake about 20 to 30 minutes.
Add and mix ingredients. Batter will be soupy. Bake in preheated oven, 350° for 45 to 50 minutes. Makes 2 loaves.
Mix all ingredients and roll dough in approximately 2 cups dry Bisquick. Form biscuits and place in skillet greased with butter-flavor Crisco. Melt 1/4 cup butter-flavor Crisco; brush on top of biscuits before baking. Bake at 375° until brown.
Season fish with salt and pepper both sides and arrange fish in buttered baking dish. Preheat oven to 350°. Heat remaining ingredients and pour over fish. Bake uncovered for 30 minutes or until fish flakes. Sprinkle with paprika and garnish with lemon slices. This is good using almost any fish.
First boil chicken. You can season the broth with whatever you want. Cook broccoli according to package directions. Save 1/2 cup of the chicken broth. Layer the following ingredients: shredded chicken, cream of broccoli soup, 1/2 cup chicken broth and Cheddar cheese. Bake for 20 minutes at 350°. Add French fried onions and bake 5 more minutes.
Boil chicken 45 minutes to 1 hour in salted water. Remove chicken from bones. Cook rice in 1/2 chicken broth and 1/2 water. Mix all ingredients well. Put in casserole, cover and bake at 350° for 45 minutes.
Simmer 10 minutes. Makes delicious barbecued beef, chicken or pork.
Unfold pastry sheets and roll them out into 1 large rectangle. With short side facing you, spoon pie filling on pastry and roll up jelly roll style. Place seam side down on a well greased baking sheet. Brush with mixture of egg and water. Bake for 35 minutes at 375 degrees. Cool and slice to serve 10.
Brown hamburger and onion. Mix soup, milk and cheese; heat enough to melt cheese. Cook noodles for 4 minutes. Drain. Add cooked meat and onion to noodles. Put mixture into 9 x 13-inch greased pan. Pour soup, milk and cheese mixture over meat/noodles. Bake at 350° for 20 to 25 minutes. Remove from oven. Sprinkle chow mein noodles and nuts on top. Continue baking for 10 minutes.
Dissolve yeast in lukewarm water in bowl. Stir in sugar, eggs, oil and salt. Add flour, 2 cups at a time, mixing to form stiff dough. Place in oiled bowl, turning to oil surface. Let rise, covered with damp cloth, until doubled in bulk. Knead on floured surface until smooth and elastic. Shape into rolls; place in greased baking pan or muffin cups. Brush with oil. Let rise until doubled in bulk. Bake at 350° for 17 to 20 minutes or until golden brown. May glaze or brush with melted margarine. Yield: 36.
Cook at 300°. I like to use coffee cans to bake this in. Just grease and flour 3 cans to bake in.
Beat together and freeze. Put into pie crust, graham or chocolate cookie. Top with fudge topping or chocolate syrup. Put in pie crust before freezing.
Combine first 4 ingredients; let set. Pour over cream cheese, sour cream, sugar and pecan mix in mixer.
Combine eggs, sugar and salt. Add milk, vanilla and nutmeg. Stir until blended and pour into pie shell. Bake at 400° for 40 minutes or until done.
Preheat oven to 325° Combine cracker crumbs, sugar and melted butter or margarine. Pat into bottom of 11 3/4 x 7 1/2 x 1 3/4-inch glass baking dish. In saucepan, over very low heat, stir together chocolate chips and milk until just melted. Beat cream cheese and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate mixture, then fold in sour cream. Pour into graham cracker crust and bake 40 to 50 minutes or until set in center. Allow to cool thoroughly. If desired, spread cherry pie filling over top of cake. Refrigerate before serving. Serves 12.
Place flour on baking sheet and bake at 400° for 20 minutes. Stir every 5 minutes. Flour should be very brown. (Works well in toaster oven.) Set aside. In a large, heavy pot coated with nonstick cooking spray, saute vegetables until tender. Add browned flour (roux), stirring constantly. Gradually add water, tomatoes and chicken; bring to a boil, lower heat and simmer 1 hour. While gumbo is cooking, boil sausage in water in a pot until done. Slice in 1-inch slices and add to gumbo. Cook an additional 20 minutes. Add green onions, cooking 10 more minutes. Skim any fat from surface of gumbo. Serve over rice. Yields 10 to 12 servings.
Combine vegetables in a large bowl, stirring gently. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours. Drain just before serving. Yields 10 to 12 servings.
Mash potatoes. Add sugar and raisins (coconut if desired). Add flavoring. Roll in crushed corn flakes and roll into balls. Press down and place on cookie sheet. Put cherry on top. Bake at 350° about 20 to 25 minutes.
Mix ingredients thoroughly. Shape to look like 1 1/2-inch steak. Place on broiler. Broil 10 to 15 minutes on one side. Turn and broil on other side. May freeze.
Combine beef, pork, bread crumbs, 1/3 cup evaporated milk, onions and pepper. Mix well. Shape by tablespoons into meatballs. Brown. Cover. Cook 10 minutes. Place in 2 1/2-quart casserole. Combine both soups, 1 cup evaporated milk and 1/2 cup water. Heat until steaming. Pour over meatballs. Top with biscuits.
Place ham in roasting pan. Drain juice from pineapple chunks into a measuring cup. Pour into a bowl. Add an equal amount of maple syrup and mix. Pour over ham and cover. Bake 15 minutes per pound at 350°. Thirty minutes before the ham is done, add pineapple chunks. Cover and finish baking.
Bake cake according to directions (use rectangular pan). As soon as out of oven, use handle of wooden spoon and poke holes over top. Pour condensed milk and caramel over cake. Cool completely. Cover top with Cool Whip. Sprinkle with crushed Heath bars. Keep in refrigerator; gets better with age also. Freezes well.
Combine bread crumbs, cheese, salt and pepper. Dip chicken breasts in melted butter, then in bread crumbs; coat heavily. Place breasts, skin side up, in dish and bake at 350° for 30 to 35 minutes, uncovered. Do not turn chicken.
Saute first four ingredients in drippings until onion is clear. Add Ro-Tel, Worcestershire, water and bouillon. Bring to a boil; reduce heat and simmer. Add mixed veggies and potatoes. In separate skillet, brown meat. Drain fat. Season generously with salt and black pepper. Add garlic powder and Italian seasoning. Simmer a few minutes more. Add contents of skillet to soup. Simmer for 40 minutes to 1 hour. Great as is or serve with rice.
Preheat the oven to 350°. Line cookie sheet with graham crackers. Melt butter and brown sugar together. Bring to boil and boil for 2 minutes. Remove from heat. Mix in nuts. Pour over graham crackers. Bake for 10 minutes.
Separate each graham into 4 sections. Put foil on jelly roll pan. Arrange crackers with edges touching. Melt butter in saucepan. Stir in sugar and pecans. Bring to boil and cook 3 minutes, stirring frequently. Spread mixture evenly on crackers. Bake at 300 degrees for 12 minutes. Be careful, and do not burn. Remove from pan. Cool on wax paper.
Dredge meat with flour. Brown in hot fat over medium heat. Sprinkle with seasonings. Add onion and 1/2 cup liquid. Cover and simmer 1 1/2 hours until tender. Add second 1/2 cup liquid during cooking. Yields 6 servings.
Line bottom of greased 9 x 13-inch pan with dried beef, cut in strips. Wrap 1 slice bacon around each chicken breast. Place on top of beef. Mix soup and sour cream together and pour over top. Be sure all of chicken is covered. Bake 3 hours at 325°, uncovered.
Cut eggs lengthwise. Remove yolks and mash yolks well. Blend all other ingredients, then put the mixture back into the egg white. Top with an olive or paprika.
Combine beans, pickles, egg and celery lightly. Add sour cream to salad. Chill and serve on lettuce leaves or chopped greens.
Mix milk, orange juice and pudding together. Let set for 2 to 3 minutes. Add Cool Whip. Chill. Serve with fruit.
In a 7 x 11-inch greased baking dish, place bread and add cheese. In medium bowl, beat eggs, salt, pepper and mustard. Add milk to egg mixture and pour over bread and cheese. Add meat. Refrigerate overnight. Bake in morning at 350° for about 50 to 55 minutes. Serves 6 to 8.
Prepare cake mix according to package directions, making two 8-inch layers. When completely cool, split both layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake. Combine the one cup reserved sour cream mixture with the Cool Whip. Blend until smooth. Spread on top and sides of cake. Sprinkle coconut on top of cake and chill before serving.
Cream margarine; add peanut butter and salt. Blend thoroughly. Add rest and beat.
Cook beets until tender. Combine all other ingredients in 4-quart pot. Slip skins off beets. Simmer in mixture for 15 minutes. Fill scalded jars to overflowing and seal at once. No processing needed. Yields 3 quarts pickled beets.
Brown hamburger with onions. Drain off fat. Add chili beans and tomato sauce. Season with chili powder and pepper to taste. If desired, cooked macaroni can be added.
In a large skillet, add meat, chopped onions, garlic and all spices. Cook until meat is done. Add remaining ingredients and simmer at least 2 hours. Adjust spices according to your taste.
Beat until light and fluffy the shortening, white sugar, brown sugar, eggs and vanilla. Mix together flour, salt and baking soda and add to the mixture. Then add the quick oatmeal and mix. Then add the chocolate chips. Drop on ungreased cookie sheets and bake at 375° for about 10 minutes.
Beat eggs; add all other ingredients. Add zucchini last. Pour in greased pan. Bake at 350° for 1 hour.
Mix flour, 1 egg, 1 tablespoon sugar, salt, 1/2 cup butter, 1 tablespoon milk and baking powder. Roll to fit pan and cover with 1 small can drained, crushed pineapple. Mix together 1 cup sugar, 2 beaten eggs, vanilla, 1 tablespoon melted butter and coconut and spread on pineapple. Bake at 350° for about 40 minutes.
Mix all ingredients and pour into greased dish. Bake at 350° for 1 hour.
Spoon flour, add all remaining ingredients except nuts. Stir with wooden spoon thoroughly. Stir in peanuts. Spread batter in greased loaf pan. Bake at 350° for 50 to 55 minutes. Cool 5 to 10 minutes in pan. Cool on rack.
Mix the first 4 ingredients in a large bowl; add flour, soda, cinnamon and salt. Add this to the first 4 ingredients and mix well. Stir in 3 cups of apples and nuts. Bake 1 1/2 hours at 325° in tube pan.
Bake cake in 9 1/2 x 11 1/2-inch oblong pan. Grate Heath bars. Make pudding as directed on package. Defrost Cool Whip. Cut cake in small square pieces and line the bottom of a bowl (clear glass looks best). Cover cake with layer of pudding, then a layer of Cool Whip and then a layer of candy. Repeat until all ingredients are used up.
Line 13 x 9 pan with waxed paper. Cut another piece of waxed paper to use to help put mixture in pan. Set aside. In glass bowl, put Eagle Brand milk, butter and chips. Melt in microwave. Be careful not to scorch. In a large bowl, put marshmallows and peanuts. Pour melted chocolate into bowl with peanuts and marshmallows. Put in 13 x 9 pan quickly. Use wax paper to help spread. Put in refrigerator until set. Cut into squares.
Put ingredients in bowl in order listed. Do not mix until last item has been added. Blend lightly. Beat well.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion rings; cover and cook 10 minutes or until limp and golden, stirring occasionally. Reduce heat to low, and stir in 1/4 c chili sauce and grape jelly. Cover and cook 5 minutes, stirring occasionally.
Cream butter; add sugar gradually. Add beaten eggs, one at a time. Sift flour with baking powder. Dredge fruit with part of it. Add flavoring, then fold in flour. Add nuts and fruit last. Bake in loaf pan in slow oven at 300° for 1 hour and 45 minutes.
Dissolve lime Jell-O in 1 cup boiling water. Add cream cheese, crushing with fork until almost dissolved. Add pineapple, evaporated milk and nuts. Pour into mold and chill until set.
Mix in mixer. Grease and flour a tube cake pan. Bake at 325° for 1 1/2 to 2 hours. Sprinkle with powdered sugar.
Microwave on Defrost for 7 minutes. Turn dish and microwave on High (9) for 4 to 5 minutes or until done. Bake in a 9 x 13-inch glass dish.
Spread dinner roll dough onto pizza pan. Bake as directed on package; let it cool. Mix the cream cheese, sour cream, mayonnaise and Ranch mix in bowl. Spread mixture onto crust. Cover mixture with tomatoes, broccoli, carrots, onions, cucumbers and green peppers. Top off with Cheddar cheese.
Preheat oven to 450°. In a 10 x 6-inch dish, put cooked broccoli; nicely top with chicken. In a small bowl, mix soup and milk; pour over chicken. Sprinkle with cheese. In a cup, combine bread crumbs and butter; sprinkle over cheese. Bake for 15 minutes, or until bubbly.
Melt all morsels over hot water. When melted, add Chinese noodles and nuts. Drop by teaspoon onto wax paper. Chill in refrigerator. I usually double this recipe. They go fast!
Brown beef and onion; drain. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve chilies crossways; remove seeds. Place half of the chilies in a 10 x 6 x 1 1/2-inch baking dish; sprinkle with cheese. Top with meat mixture. Arrange remaining chilies over meat. Combine remaining ingredients; beat until smooth. Pour over chilies. Bake in a moderate oven (350°) for 45 to 50 minutes until knife inserted comes out clean. Cool 5 minutes before serving. Makes 6 servings.
In a 10-inch skillet, brown beef, sausage and onion. Drain fat. Add tomato paste, water, oregano and salt. Simmer 5 minutes.
Mix together pie filling and pineapple in bottom of a 9 x 11-inch cake pan. Prepare cake mix as directed on box and pour over mixture. Melt butter and pour over cake. Bake at 350° for about 45 minutes. Serve from pan.