HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil: sugar, white vinegar, canning salt, celery seed and mustard seed.
Preheat oven to 350 degrees. Place peaches in baking dish (8x8 or larger). Trim crust from bread and cut each slice into 5 strips. Place strips over peaches. Mix remaining sugar, flour, egg and oleo. Blend well and pour over bread strips. Bake 35-45 minutes or until golden brown.
Add yeast to 1/2 cup warm water. Add sugar, salt, and oil to 2 cup hot water. Let rise, then make into rolls and let rise again. Bake at 350 degrees until done.
Mix all together; drain if too much juice and chill. Add a small jar of pimentos.
In a shallow dish, combine oil, garlic, salt and red pepper. Add shrimp and toss to coat well. Refrigerate covered for 30 to 45 minutes. Spray a cookie sheet lightly with Pam. Individually wrap each shrimp in a basil leaf and then in the slice of Prosciutto and secure with a toothpick. Place on cookie sheet and refrigerate up to 4 hours. Bake in 350° preheated oven for about 10 minutes until shrimp are opaque. Serve hot.
Mix ingredients in order given. Mix well. Pour in 1 large or 2 small graham cracker shells. Refrigerate. Also can be frozen. Delicious!
Place margarine, chocolate chips, Marshmallow Creme, vanilla, salt and paraffin wax in a large mixing bowl. Combine sugar and evaporated milk in a large pan. Boil for 8 minutes, stirring constantly. Pour hot mixture over ingredients in large bowl; beat until smooth. Add walnuts. Pour into buttered, 9 x 13-inch pan. Keeps for a long time in fridge. Can also be frozen.
Line a casserole with foil. It should have a cover and be just large enough to hold 2 game hens. Brown Cornish game hens in butter. Salt and pepper each inside and place in foil-lined casserole. Pour sauce over; cover and bake at 400° for 1 hour. Serve with brown or wild rice.
Mix flour, sugar, soda, salt and egg altogether; then add the can of fruit cocktail. Place in ungreased 9 x 9-inch pan. Spread 1/4 cup brown sugar and pecans on top. Bake at 350° for 40 to 45 minutes.
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the vanilla. Add the flour, 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to the fingers. Knead the dough for a smoother texture. (You may need to add some additional flour, up to 1 cup, to prevent sticking.) When dough is smooth, roll it out 1/4-inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets (I spray mine with Pam) in a preheated 375° oven for 10 to 12 minutes. Cookies are done if they spring back when touched. Don't overcook!
Line a 9 x 13-inch pan with whole graham crackers. In a saucepan, mix sugar, butter, milk, egg and vanilla. Bring to a boil and remove from heat. Add graham cracker crumbs, coconut and nuts. Pour over crackers and alternate with mixture, ending with whole crackers on top. Cool.
Put all sugar, except enough to mix with flour, in frying pan with butter and brown, stirring constantly. Warm eggs, milk and flour. Mix both ingredients and boil until thick. Put in two baked crusts. Cover with meringue.
Brown together bacon, hamburger, onion and molasses. Mix all together and bake 45 minutes at 350°.
Cut potatoes crosswise in 1/2-inch slices. Alternate layers of potatoes and orange slices in casserole. Combine cornstarch, brown sugar and salt. Add peel and butter. Pour in orange juice and cook until thickened. Pour over potatoes and top with pecans. Bake at 325° for 30 minutes or until heated through. Serves 8.
Drain juice from fruit cocktail. Remove grapes. Crush remaining fruit pieces. Add dry pudding to fruit and mix well. Then mix into cream cheese and form a ball. You may cover it with crushed walnuts or pecans, if desired. Refrigerate until ready to eat. Spreads best if allowed to soften some.
In a shallow pan, put the can of milk and put in freezer and let freeze until edges begin to crystalize. While milk is freezing, crush package of graham crackers, 1/2 cup of sugar and 3 tablespoons butter and mix. Put in a 9 x 13-inch pan. Save some mix to sprinkle on top. Mix lemon Jell-O in 1 cup boiling water and let stand to cool at room temperature. Beat milk until whipped. Beat cream cheese and 1 cup sugar and add to whipped milk. Slowly add Jell-O mixture. Pour over graham cracker mix. Let it get firm in refrigerator. Then serve.
Mix cornbread stuffing with melted margarine. Divide in half and put half on bottom of oblong casserole dish. Cut chicken in chunky pieces and place over layer of stuffing. Mix cream soups and broth. Pour over chicken and scatter other half of stuffing on top of casserole. Bake 20 to 30 minutes at 350°.
Cook macaroni and rinse. Combine all the ingredients in a large bowl. Refrigerate for several hours or overnight to let flavors combine.
Boil margarine, oil, cocoa and water and pour over sugar, salt and flour, sifted. Add buttermilk or sweet milk with vinegar, beaten eggs, soda and vanilla. Bake at 350° for 25 to 30 minutes in 15 x 10 x 1-inch pan.
Clean, devein and cook shrimp (not over 6 minutes). Chop parsley and onion (I use chopped and frozen onion). In a plastic bag, mix oil, vinegar and chopped garlic with parsley and onion mixture. Add shrimp and toss. Can be made up to 3 days in advance. Prepare at least 24 hours in advance.
In large punch bowl, combine juices and sugar. Blend well. Just before serving, gently pour in ginger ale. Garnish with ice ring. Makes 16 (1/2 cup) servings.
Preheat oven to 350°. Combine all ingredients. Mix well. Press firmly in a loaf pan. Bake about 1 hour. Let stand 5 minutes before serving.
Bake at 400° for 30 minutes; turn chicken. Bake 40 minutes more.
Combine pecans and coconut and sprinkle in well-greased 9 x 13-inch pans. Prepare cake mix by recipe on box. Pour over pecans and coconut mixture. Blend margarine, cream cheese and powdered sugar. Bake at 400° to 450°. Don't overbake. Cake should be a bit gooey. This cake cracks, that's where it gets its name, Earthquake.
Peel and slice the sweet potatoes. Place in a heavy saucepan with all the other ingredients. Simmer gently until tender, adding more water if necessary. Allow the sweet potatoes to caramelize in the bottom of the saucepan. Dish up with the brown, caramelized sides facing up.
Break 1 egg in measuring cup, and fill cup with milk. Work 1/2 c. Crisco into 2-1/4 c. flour with salt. Add milk and egg to flour mixture. Roll out dough on floured board, and cut into squares approximately 1-1/2 in. Drop in boiling broth, either chicken or beef broth. Cook 35 to 40 minutes. Simmer with lid on pan.
Combine sugar, water, cinnamon and nutmeg. Bring to a boil. Add butter. Peel and core apples. Sift flour, salt and black pepper. Cut in shortening. Add milk all at once. Mix just until flour is moistened. Roll 1/4-inch thick. Roll into squares. Place one apple in each square. Fold. Sprinkle generously with sugar and spices. Dot with butter. Place 1-inch apart in baking dish. Pour mixture over apples. Bake at 375° for 35 minutes. Serve hot with cream.
Fry onions and hamburger meat until it's cooked. Add other ingredients and simmer.
Cook ground beef, bacon and onions until lightly brown. Drain only if there is excessive amount of fat. Stir in ketchup, salt, mustard, vinegar and sugar. Combine remaining ingredients in large bowl and stir in meat mixture. Pour into 9 x 13-inch pan. Cover. Bake at 350° for 40 minutes or until bubbly.
Combine first 4 ingredients; mix well. Add eggs, milk and vegetable oil, stirring well. Stir in remaining ingredients. Pour into a greased 9-inch square pan. Bake at 350° for 40 to 45 minutes. Enjoy!!
Mix all ingredients. Shape into one large or two small balls. Refrigerate. Serve with crackers.
In large saucepan mix Karo syrup and sugar together. Heat until mixture boils, stirring constantly. Remove from heat and add peanut butter, mixing thoroughly. Add Rice Krispies, mix well. Spread into greased 13 x 9-inch pan. Melt chocolate chips in small saucepan then spread over Rice Krispies mixture. Let harden and cut into squares.
Dissolve yeast in 1/2 cup warm water. Put 1/3 cup brown sugar into 1 1/2 cups warm water. Add dissolved yeast to this. Add flour a cup at a time and knead. If you have a bread machine, throw the flour in first, then pour in the liquid and push start. Let the machine knead for you! Roll out pretzels. Dip into baking soda water (2 tablespoons soda to 1 cup water). Sprinkle on pretzel salt. Bake at 450° for 8 to 10 minutes. Makes about 2 dozen.
Boil potatoes and garlic in water and chicken broth, uncovered, until potatoes are tender and almost all liquid is absorbed, about 15 minutes. Mash the contents; add salt and pepper to your taste and olive oil. Mix well. The basil olive oil adds a nice fragrant and flavor.
Mix; drop by spoon in hot broth. Don't peek. Cook 12 to 15 minutes, covered.
Combine all ingredients. Pour over peeled and deveined jumbo shrimp of soft-shell crab and refrigerate 2 hours before grilling. Or brush on shrimp or soft-shell crab while grilling.
Mix crumbs and milk and let soak for 10 minutes. Add egg yolks, 1/3 cup sugar, fruit, butter and vanilla and stir. Cover and bake for 25 minutes at 350°.
Combine in a Dutch oven the tomato sauce, tomatoes, Accent, oregano, onion salt, pepper, garlic, mushrooms and onion. In frying pan, brown beef and pork sausage. Add to tomato mixture. Cook at simmer for 1 hour.
In a large bowl, stir eggs, syrup, sugar, butter and vanilla. Stir in pecans. Pour into pie crust. Bake in a preheated 350° oven on a preheated baking sheet for 50 to 55 minutes or until a knife inserted comes out clean. Makes 8 servings.
Mix first 3 ingredients; blend molasses and boiling water. Sift flour, soda, salt, ginger and cinnamon. Beat all until smooth. Batter is thin. Pour into 9 x 9-inch pan, greased. Bake at 325° for 45 to 50 minutes. Serve with whipped cream or Cool Whip.
Cream oleo and sugar; add nuts, flour and whiskey. Form into small crescents and bake on ungreased sheet at 400° for 4 to 7 minutes. Cool and dust with powdered sugar.
Mix together vinegar, sugar and salad oil. Hand cut cabbage. Chop green pepper and onion. Salt and pepper to taste. Mix altogether and let stand 24 hours in refrigerator.
Grind cranberries in food processor and add sugar. Let sit overnight in refrigerator.
Cook first 3 ingredients in top of double boiler until smooth; cool. Whip the whipping cream and fold into cooled mixture. Pour into prepared graham cracker crust. Put in freezer. Top with whipped cream, if desired. Thaw in time for dinner.
Brown ground beef and cook onion until tender. Add tomato paste and seasonings. Simmer 15 minutes uncovered. Spoon hot meat mixture between buns. Serve hot.
Cover beans with water and soak overnight. Drain off water, place in large kettle. Cover with water and add baking powder. Boil about 15 minutes. Drain and rinse beans. (This helps in removing gastric "distress" that beans cause some individuals.) Place rinsed	beans into large kettle. Add beer and 1 quart water or enough to cover. Add ham bits or ham hocks, Italian seasoning,	carrots, celery and onions. Cook 4 to 5 hours on simmer or in crock-pot on low. Top with parsley and pepper to taste.
Combine all ingredients and mix well. Bake at 350° for 45 minutes to 1 hour in 9 x 13-inch pan.
Soften gelatin in water. Beat egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over hot water, stirring constantly, until thickened. Add lemon rind and gelatin; stir until gelatin is dissolved. Cool. Beat egg whites stiff; gradually add remaining 1/2 cup sugar, beating constantly. Fold into cooled lemon mixture. Pour into a cooked pastry shell. Chill until firm. Whip some whipping cream and swirl on top but really isn't needed.
Slice bread every 2 inches, but not quite through. Place 1/2 slice of Swiss cheese in every slit of bread. Add all remaining ingredients to melted butter. Place bread on heavy aluminum foil. Pour butter mixture over entire loaf. Seal aluminum foil closed. Bake on cookie sheet 30 minutes or until cheese is melted.
Combine first 6 ingredients; make a well in center of mixture. Combine buttermilk, apricots, margarine, egg and lemon rind. Add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with cooking spray. Bake at 350° for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan.
Preheat oven to 350°. Sift flour, baking powder, soda and salt together 3 times. Cream the butter and sugar. Add eggs, one at a time, and cream together until light and fluffy. Blend in apple butter and vanilla. Add sifted dry ingredients alternately with sour cream. Turn half the batter into a greased 9 x 13-inch baking pan. Sprinkle with half the topping. Spoon remaining batter into pan and spread evenly. Sprinkle with remaining topping. Bake for 40 to 45 minutes. Serve warm or cold, plain or with sweetened and flavored whipped cream. Makes 12 squares.
Cook greens 45 minutes and season with CHICKEN-STYLE SEASONING. Saute other ingredients together. Garnish edge of serving dish with sauteed vegetables. Serves 5.
Mix wet ingredients together first (eggs, sugar, vegetable oil and shredded zucchini). Mix well. Then add flour, salt, baking soda, baking powder and cinnamon. Mix. Bake in 2 loaf pans at 325° for approximately 55 minutes.
Combine cream cheese, mayonnaise and sugar, stirring until smooth. Add cranberry sauce, pineapple and pecans; blend well. Beat whipping cream until foamy. Gradually add powdered sugar, beating until peaks form; add vanilla. Fold whipped cream into cranberry mixture. Spoon into 8-inch square glass pan. Cover and freeze until firm. Remove from freezer 15 minutes before cutting into squares and serving. Makes 9 servings.
Bake for 45 minutes at 325° for glass pan and 350° for aluminum pan. Serve with topping such as whipped cream, Dream Whip or Cool Whip.
Sift the first 4 ingredients together 3 times and set aside. Mix the next 4 ingredients and set aside. Beat egg whites and cream of tartar. Mix all ingredients together and bake 55 minutes in an angel food cake pan.
Melt cheese and butter in microwave on Low heat until completely melted. Sift cocoa and 1 box sugar together. Add cheese and margarine to this a little at a time. Add vanilla. Add rest of sifted sugar. Mix good. Add pecans. Press into two 9 x 12-inch pans. Keep in refrigerator and cut into 3/4-inch squares when firm.
In chilled bowl, beat cream, confectioners sugar and vanilla until stiff. Refrigerate. Prepare coffee.
Put all ingredients, except vanilla in a large, heavy 8-quart pan. Cook over medium heat, stirring constantly (will scorch easily), until a temperature of 244° for a soft caramel. If a firmer caramel is desired, cook to 246°. Add vanilla after pan is removed from stove. Pour into a buttered 10 x 12-inch pan. Let cool and cut. For turtles, add 3 pecans to each square of caramel and press together. Dip into melted chocolate. Lay on buttered wax paper.
Coat the bottom of an 8 1/2 x 4 1/2 x 3-inch loaf pan with cooking spray; dust with flour and set aside. Combine 1 3/4 cups flour and next 3 ingredients in a large bowl. Add oil and milk; beat at medium speed of an electric mixer until batter is smooth (batter will be thick). Add lemon rind and next four ingredients; fold in about 1/3 of egg whites; gently fold in remaining egg whites. Pour batter into pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool pan 10 minutes; remove from pan and cool on a wire rack. Serve 3/4 cup fresh strawberries with each slice. Yields 16 servings.
Brown chicken in hot butter. Add remaining ingredients. Simmer, covered, 25 to 35 minutes or until chicken and carrots are tender. Serve with rice.
Mix and bake cake, according to package, in a 9 x 13 pan. Cool. After cooling, poke holes throughout the cake. Pour on the following layers: sweet and condensed milk, ice cream topping, cool whip, crushed candy bars. Refrigerate and serve.
Cook everything except vanilla and nuts until it forms a soft ball in cold water. Add vanilla. Let stand in pan of cold water until cool, then beat until creamy. Just as it is ready to turn out onto a buttered pan, add the nut meats. Cut in squares before it is entirely cold.
Layer the ingredients in a casserole bowl (in order). Cook at 350° for 30 minutes.
Crumble 1/2 ground beef in the bottom of an 11 x 3-inch pan (save 1/2 for top). If using raw rice (not Minute), bring to boil and soak while preparing other ingredients. Layer ingredients in order given, 1/2 meat last. Pour soup over all (can thin with a little water, if desired). Cover, bake at 325° to 350° for 1 1/2 hours. Serves 6 to 8.
Combine first 3 ingredients in a saucepan; bring to a boil. Cover; reduce heat and simmer 50 minutes or until moisture is absorbed. Melt margarine in a heavy skillet. Add water chestnuts and mushrooms; cover and simmer 5 minutes. Add soy sauce, salt and pepper and stir in rice. Yields 6 servings (158 calories, 10% from fat, per 1 cup serving).
In a large kettle, cook all ingredients except thyme until vegetables are done and barley is soft. Add thyme and cook for another 10 minutes. Ready to serve! Yummy!
Brown sausage or hamburg and drain. Add tomatoes and juice, tomato paste, water, basil, garlic and salt. Simmer covered for 15 minutes. Stir occasionally. Cook noodles; drain.
Cut each chicken breast into 3 to 4 long slices. Coat with flour; set aside. Cut onions and peppers into long strips. Saute onion and peppers in large frying pan. Once done, remove and set aside. In same frying pan use margarine to cook chicken until golden brown. Add onions and peppers, squeeze lemons and add the juice (without seeds). Add white wine and parsley. Serve with egg noodles or rice.
Boil pineapple with sugar, margarine and cornstarch until it thickens. Pour into unbaked crust. Top with another crust. Bake at 450° for 10 minutes, then lower oven to 350° for 25 to 30 minutes until top crust is browned.
Preheat gas grill on high for 10 minutes. Turn control to medium flame setting. Place chicken on cooking grids. Close hood and cook 45 minutes, turning occasionally and watching closely. (Turn control to low, if necessary.) Meanwhile, combine preserves, dressing and dry soup mix. Brush over chicken; grill 15 minutes longer, basting occasionally. Yield: 12 servings.
Boil noodles until tender in salted water and drain. Saute crumbled meat, green pepper and onion in small amount of fat. Add other ingredients. Put noodles in greased casserole dish and then pour other mixture into noodles. Bake for about 30 minutes in a 275° oven.
Boil chicken. Let cool. Remove from bones and cut into bite size pieces. Mix soups, tomatoes and Velveeta in bowl. Heat in microwave until Velveeta is melted. Add salt, pepper and chicken. Crush enough tortilla chips to cover bottom of casserole. Pour 1/2 of chicken mixture over chips. Add more crushed chips over chicken. Pour remainder of chicken over 2nd layer of chips. Top with more chips. Sprinkle shredded Cheddar over top. Bake at 325° for 45 to 55 minutes or until Cheddar is melted. Top with chopped green onions and a spoon of sour cream.
In pan, saute onion and bell pepper in margarine until tender. In a 13 x 9-inch pan mix soup, Cheez Whiz, sauteed vegetables and frozen hash browns together. Bake for 45 minutes at 350° or until brown and bubbly.
To clean and peel the tomatoes, briefly place them in boiling water. Chop the onion and garlic. Heat the olive oil in a frying pan then add the chopped onion and garlic until golden brown. Place the sliced Swordfish in the frying pan and cover it. Put the peeled tomatoes after a few minutes. Cook for at least 10 minutes. Sprinkle chopped parsley and black olives on top before removing the Swordfish from the pan. Serve while still hot.
Preheat oven to 400°. Toss crabmeat and lemon juice in medium bowl. Add next 5 ingredients and mix well. Fill mushroom caps with mixture. Sprinkle with cheese. Rinse baking sheet lightly with water. Arrange mushrooms on sheet. Cover with foil and bake 12 to 15 minutes. Remove foil and continue baking until tips are golden, about 5 minutes. Serve immediately. Makes 24 appetizers.
Mix soup into a bowl; pour 1 1/2 cans of the peas and carrots liquid to dilute. Set aside.
In large kettle, melt margarine or butter; add onion and green pepper and cook until tender. Add potatoes, 2 cups water and seasonings. Cover and simmer until potatoes are tender. Make paste of flour and 1/3 cup of water and stir into the potato mixture. Add milk and cook until slightly thickened. Stir in corn and ham. Heat thoroughly. Serves 6.
Pour cherries into a 9 x 9-inch pan (sprayed with Pam). Mix together flour, sugar, nuts and melted margarine. Sprinkle over cherries. Bake at 350° until golden brown.
Combine margarine, oil, eggs and vanilla. Add 1 cup sugar and blend well. Add rest of dry ingredients and mix.
In a large mixing bowl beat margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour and all of the sugar, egg yolk, vanilla, baking powder and, if desired coconut flavoring to the margarine. Beat until combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour. Shape dough into two 6-inch rolls. Wrap in waxed paper or plastic wrap. Chill for 2 to 24 hours. Cut dough into 1/4 inch thick slices. Place 1 inch apart on a ungreased cookie sheet. Place a cherry half on the bottom half of each slice for a bell clapper. then let dough stand for 1 to 2 minutes to soften for easier handling. Fold in sides of each slice, overlapping at top and slightly covering cherry. Pinch sides to resemble a bell shape. Bake at 350 degrees oven for 6 to 8 minutes or until edges are firm but not browned. Remove cookies and cool on wire racks. Makes about 48 cookies.
Mix ingredients well. Put in a buttered baking dish. Pour 2 or	3 beaten eggs over top. Bake in a 350° oven for 1 hour.
Prepare cake mix as directed on package for 2 (8 or 9-inch) round cake layers. Cool completely.
Cream butter and sugar together. Then add rest of ingredients. Put in greased loaf pan. Bake 1 hour at 350°. Makes 2 loaves or 18 muffins.
Mix veggies and put in bottom of large Tupperware dish. Add shredded lettuce. Mix sugar, mayonnaise and Parmesan thoroughly and spread on top. Cover tightly with lid and refrigerate overnight. Mix and add bacon on top before serving.
Make one quart of rather stiff cornmeal (water, cornmeal and salt). While still hot, add margarine and sugar. Let stand until lukewarm, then add yeast dissolved in a little warm water. Let it raise until very light, then mix in enough flour for a moderately soft dough. Leave overnight, roll out what is needed and spread with butter and fold if desired. Roll again. Cut as biscuits and let raise again in warm place. Bake in hot oven about 20 to 30 minutes.
Brown the hamburger; add 1/2 grated cheese, 1/4 cup salsa and the refried beans to the drained hamburger. Let simmer until the cheese melts. Mix 1/4 cup of salsa with the enchilada sauce and pour a small amount in the bottom of a 9 x 13-inch pan. You may need an 8-inch pan also. Fill the tortillas with a nice amount of the mixture. After rolling, place in the pans. Top with the remaining sauce and the grated cheese. Bake in a 350° oven, covered, about 30 minutes, until the cheese melts. Let sit a few minutes and serve. May be cut in squares or give everyone the whole enchilada. Add salad and dessert and enjoy.
Butter sides and bottom of an 8-inch spring-form pan. Crush graham crackers and coat bottom with crumbs. Refrigerate pan until ready to use.
Combine all ingredients. Grease baking dish or 2 pie pans with butter. Pour pie mixture in pans. Bake 30 to 40 minutes at 350°. Makes its own crust.
Sift dry ingredients in bowl. In separate bowl, beat egg with butter and stir in milk. Pour into flour mixture. Stir just to moisten ingredients, adding cheeses, garlic and onion. Batter will look lumpy. Grease muffin tray; fill 2/3 full with batter. Bake at 425° for 20 to 25 minutes. Makes 1 dozen.