HumbleIntelligence/food-ner-1-Million huggingface dataset:
Can add as desired! Cut up nuts or cut up cherries. Can use anise flavoring, lemon flavoring, vanilla flavoring, almonds and almond flavoring. Can also use 3 tablespoons of cocoa. Can make 5 different kinds
Preheat oven to 400°. In a medium bowl, combine peaches, 1 cup sugar, orange peel and vanilla, tossing to combine. Butter 9 x 9-inch baking dish. Place peach mixture in baking dish. Sprinkle the raspberries and mint through the peaches. Place baking dish in oven for 15 minutes.
Mix together pineapple, sugar, flour and cheese. Put in casserole pan. Pour crackers on top. Pour melted butter on top. Bake approximately 30 minutes at 350° until bubbly.
Use graham crackers or cookies for crust. Mix and pour. Chill at least 2 hours.
Mix margarine and Crisco; add sugar and 1 egg at a time. Mix flour and baking powder together and add this to mixture. Alternate with milk. Add flavoring and beat until smooth. Bake at 350° for 1 hour.
Puree undrained tomatoes in blender. In hot oil, in large saucepan, saute onion and garlic until golden brown, about 5 minutes. Add pureed tomatoes, tomato paste, 1 1/2 cups water, parsley, salt, sugar, oregano, basil and pepper. Mix well. Bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, 1 hour.
Cut up the broccoli, onion, cucumber, celery and tomatoes fine. Toss all ingredients with Italian dressing.
Cook spinach as directed; drain well and squeeze dry as possible. Combine spinach with other ingredients. Mix well and shape in marble size balls. Bake on cookie sheet at 325° for 20 to 25 minutes.
Mix vanilla cookies and powdered sugar. Add bourbon, Karo and pecans. Make into balls and roll in powdered sugar. Store in sealed jar for 10 days or longer.
Combine all ingredients in a bowl. Whisk until smooth. Cover and refrigerate at least 1 hour before serving. Will keep up to 2 weeks in refrigerator. Yields 2/3 cup.
In casserole dish, alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over potato layers. Cook, covered, at 350° until tender, about 45 minutes. Uncover the last 20 minutes.
Melt butter in saucepan over low heat and blend in flour, salt and pepper. Add milk slowly, stirring as you add it. Add shredded cheese and cook and stir until cheese has melted. Toast bread. Put first piece in small baking dish. Add ham, turkey and another piece of toast. Pour cheese sauce over sandwich and bake at 400° for about 15 minutes. Take out and add a slice of tomato on the top with a couple pieces of bacon.
Combine flour, baking powder, soda and salt. Mix well; set aside. Combine sugar and shortening; cream until light and fluffy. Add buttermilk and eggs. Beat well. Stir in dry ingredients alternately with bananas. Spoon into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 325°.
Wash mushrooms and arrange in ungreased glass baking dish. Next, mix the first 7 ingredients and let stand for 5 minutes. Add bread crumbs and mix well. Place stuffing in each mushroom cap and drizzle the 1/2 stick melted butter over the top of them. Broil for 5 to 10 minutes or until golden brown on top.
Combine dry ingredients in large bowl. Add eggs, one at a time, mixing after each addition. Blend in milk. Add shortening and mix well. Cover and refrigerate 1 hour. Preheat oven to 500°. Grease small corn stick molds (5 x 1 1/2-inches) and set in oven until molds are hot.
Mix all ingredients together and use a spoon dipped in ice water to spoon into grease. Deep fry.
Combine butter and cheese and cream well. Add vanilla and sugar and knead with hands until well mixed. Make balls and refrigerate 1 hour. Melt wax and chocolate in double boiler. Dip balls into chocolate and place on wax paper. Keep refrigerated when set.
Peel, core and slice apples. Mix apples, 2/3 cup sugar, cinnamon and water. Place this in bottom of baking dish. Dot butter on top. Mix softened stick of butter, flour and brown sugar with a fork. Put on top of apples to form the crust. Bake at 325° for 1 hour.
Prepare ground beef and seasoning package according to package directions. Warm tortillas according to package directions. Divide meat mixture, beans and cheese among tortillas, leaving bottom 1/3 of tortilla plain. Fold bottom of tortilla over meat mixture. Fold 1 side toward center and roll up. Serve with lettuce, tomatoes, salsa and sour cream. Serves 6.
Put in iron skillet and bring to a boil. Remove from stove and put in package of caramel bits. Beat well and put on cake.
Mix pudding, flour, milk, baking powder, salt, margarine and egg together. Spray Pam or deep pie dish and place mixture on top. Mix softened cream cheese, sugar and reserved peach juice. Place peaches on top of crust mixture, then spread cream cheese mixture over top. Mix cinnamon and sugar. Sprinkle over the top. Bake at 350° for 45 minutes or until set in center. Serve warm.
Blend cornstarch and water. Mix next 4 ingredients. Stir in cornstarch mixture. Cook until thickened. Cool. Mix remaining ingredients until crumbly. Pat 3/4 of crumb mixture into 9 x 13-inch pan. Pour in rhubarb mixture; sprinkle with remaining crumb mixture. Bake at 375° for 40 minutes. Cool; cut into bars.
Microwave chocolate and peanut butter in a 2 quart bowl on medium (50%) 2-3 minutes or until melted, stirring after each minute. Fold in marshmallows and raisins. Pour into foil lined 8 inch square pan. Chill until firm. Cut into squares.
Melt cranberry sauce in top of double boiler over hot water. Add gelatin. Stir until dissolved. Add remaining ingredients. Mold and chill.
Cook sausage; drain off fat. Mix in casserole with the other ingredients. Brown bread crumbs in margarine and garlic salt. Cover casserole with these bread crumbs. Bake at 350° for 1 hour.
Bring cheese to room temperature. In large bowl, crumble cheese with a fork or blend with mixer to form small bits. Mix in remaining ingredients, except corn, until well blended. Stir in corn. Cover; chill several hours or overnight. Can be stored in refrigerator up to 1 week. Serve with raw vegetables or crackers. Makes 3 1/2 cups.
Lightly steam vegetables (about 5 minutes for broccoli and asparagus, 1 minute for peas and squash). Saute garlic in oil, carefully to not burn. Add steamed vegetables and stir-fry briefly to blend flavors (vegetables should remain somewhat crisp). Add tomatoes, parsley, basil and black pepper; heat through.
Bake an angel food cake in a 9 x 13-inch pan. Beat together the butter, powdered sugar, vanilla and egg yolks until smooth. Whip the whipping cream and add to mixture. Cut angel food cake in half. Spread half of filling over cake and sprinkle 1/2 of chopped candy bars across it. Put top half of cake back on and add the rest of the filling and candy bar chips on top. Chill for several hours.
Use a glass or anything round to cut a circle out of center of slice of bread. Melt margarine in frypan. Put bread and center cut out in hot butter. Break and cut out in hot butter. Break an egg into center of cut out bread slice. Salt and pepper to taste. Don't break yellow of egg. Brown on both sides. May need to add more butter when flipping over.
Combine sugar and Crisco; beat in eggs until creamy. Add milk and vanilla. Combine other ingredients in other bowl. Mix together until smooth and add 1/2 cup hot water. Bake at 375° for 35 minutes or until cake tests done.
Sift together flour, salt and soda. Cream the margarine. Add sugars and eggs; blend well. Add dry ingredients. Makes 4 dozen. Bake at 350°.
Cut rabbit into pieces. Boil until tender. Pull meat from bone. Cut meat into small pieces (save water that rabbit was boiled in). Cut carrots, celery and potatoes in small pieces. Put in a 5-quart boiler with water from rabbit. Cook until vegetables are tender. Add chopped onion, tomato paste, tomatoes or juice, corn and peas to thicken juice in stew. Make roux and add to stew or add instant potatoes, salt and pepper to taste.
Sift all dry ingredients. Work in shortening with mixing fork. Add all liquids, including dissolved yeast.
Sift dry ingredients together. Cream margarine, sugar and egg until light and fluffy. Alternately add dry ingredients, bananas and applesauce. Fold in blueberries. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 55 minutes or until done.
Mix all ingredients. You can put crushed corn flakes on top. Bake 1 hour at 350°.
Mix beef, sausage, bread crumbs, oregano and egg. Shape into 24 meatballs. In 6-quart Dutch oven over medium heat, brown meatballs. Spoon off fat. Add gravy, tomatoes, potatoes, carrots, onion, bay leaf and pepper. Heat to boiling, stirring occasionally. Reduce heat to low. Cover and simmer 25 minutes. Stir in peas. Cook, uncovered, 5 minutes more. Remove bay leaf.
Cream shortening and sugar. Add eggs, then add vanilla. To this mixture, add sifted dry ingredients and when blended well, add nuts. Make in 2 rolls and chill. Slice fairly thin and bake at 375° for 10 to 15 minutes on greased cookie sheet.
Put all ingredients in mixing bowl. Beat 10 minutes. Bake 1 hour and 15 minutes at 350° in a well-greased tube pan.
In a large pot, combine au gratin potatoes, corn, Ro-Tel and water. Mix well. Bring to a boil. Reduce heat. Cover and simmer 15 to 18 minutes or until potatoes are tender. Add milk, cheese and seasoning. Stir constantly until cheese is melted.
Combine oats and sugar. Stir in oil, eggs and flavoring. Sift together flour, baking powder and salt. Add to oat mixture, blending well. Stir in raisins and nuts. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 3 1/4 dozen.
Brown meat; add dressing. Cover and simmer until meat is tender. Add pineapple chunks, snow peas and water chestnuts. Cover and simmer until vegetables are crisp and tender. Add tomatoes and heat.	Arrange meat, fruit and vegetables on serving platter. Thicken sauce, if desired. Makes 6 servings.
Boil potatoes until tender. (I bring to a boil for 15 minutes, covered, then turn off the heat but do not remove from the burner. Let stand on burner until cooled to warm and can be handled easily. They will be tender, but not mushy.) Peel and cut into 1/2-inch pieces. Add chopped onion, celery and pickles. Mix. Add mayonnaise, mustard and pickle juice. Mix. If it seems to dry, add additional mayonnaise (or a little ranch dressing.) Salt and pepper to taste. Add quartered boiled eggs, reserving one or two to slice on top. Mix. Top with sprinkle of paprika.
Place chopped lettuce in a large serving bowl. Place chopped onions on top. Heat bacon grease until it begins to smoke. Pour over the onions. Sprinkle on salt and stir thoroughly. (Can omit salt if on a low sodium diet.)
Beat egg whites and water until stiff. Mix with pecans. Mix other ingredients and then with pecans. Place in shallow pan in 300° oven for 45 minutes. Stir nuts every 15 minutes. Remove from pan and put on wax paper.
Season meat with salt and pepper. Melt butter in Dutch oven; add meat and coat with melted butter but do not brown. Arrange sliced onions over meat. Mix together tomato paste, wine, brown sugar, wine vinegar, garlic and then pour over meat. Add bay leaf, cinnamon and cloves. Cover kettle; simmer 3 hours or until meat is very tender. Don't stir or turn! Serve with potatoes, rice or noodles. Kathy says this is a great dish to make when you're going to be busy.
Mix brown sugar with oil. Add flour, sugar, salt and nutmeg. Mix well. Add sour milk and eggs. Add baking powder and baking soa; mix. Pour into large greased cake pan. Sprinkle topping on top of batter. Bake 30 to 35 minutes in 350° oven.
Combine first 3 ingredients. Gradually add sugar. Cream well. Beat until light. Add eggs, one at a time. Beat well. Gradually add flour. Add vanilla. Bake at 325° for 1 hour and 45 minutes.
Spray 8-inch spring-form pan or 9-inch pie plate with non-stick cooking spray; sprinkle with graham cracker crumbs. Dissolve Jell-O in boiling water; pour into blender. Add cottage cheese and cream cheese, cover and blend at medium speed, scraping down sides occasionally. Mix until completely smooth. Pour in large bowl; stir in Cool Whip. Pour in pans over graham cracker crumbs. Chill until set, about 4 hours.
In a large bowl, combine mayonnaise, vinegar, orange zest and juice, salt and pepper. Stir in cabbage, carrots, onion and fennel until well coated. Makes 8 servings.
Mix cookies and melted butter well. Press into cake pan. Top with softened ice cream. Refrigerate. Mix together powdered sugar, milk, butter and chocolate chips. Cook 8 minutes. Add vanilla. Cool and pour over ice cream. Freeze. Press Spanish peanuts onto dessert.
Cook vegetables as directed on package. Drain and put in casserole dish. Add onion, cheese, mayonnaise, salt and pepper. Add chestnuts and mix well. Pour in casserole dish. Mix cracker crumbs and butter; spread over vegetable mixture. Cook 20 to 25 minutes at 350°.
Cream the sugar, Crisco and butter. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk. Beat and add flavoring. Beat 2 minutes.
Saute onion in margarine until onion is clear. Add tomatoes, chicken stock, green chilies, spices and chicken. Add salt and pepper to taste. Simmer. To serve, ladle soup over crushed tortillas and garnish with shredded cheese of your choice.
Mix flour, soda and cinnamon in a bowl and set aside. Cream margarine and sugars; add egg. Add flour mixture a little at a time; add oatmeal, pecans and vanilla. Chill dough 1 hour. Make balls of dough. Drop on ungreased cookie sheet. Butter bottom of flat glass; dip in sugar and press dough ball flat. Bake at 350° for 10 minutes.
Mix all ingredients, except fruit and nuts. Gently fold in fruit and nuts last. Refrigerate overnight.
Brown hamburger and onion in small amount of fat. Heat and bring other ingredients to a boil; add onion and hamburger and simmer 10 minutes.
Mash together bananas, sugar, and honey until smooth and strain through a sieve. Fold banana mixture into whipped cream. Or fold banana mixture into prepared topping using dessert topping mix. Makes 3 cups.
In a skillet, saute chopped onion in oil. Add tomato puree, water, salt, oregano, basil, marjoram and pepper. Bring to a boil and simmer for 15 minutes. In a greased baking dish, alternate thin layers of sliced eggplant, tomato sauce and half of the grated cheese, starting with a layer of eggplant and ending with a layer of tomato sauce. Bake in a moderate oven (350°) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts. Makes 6 servings.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots. Cover and heat to boiling; reduce heat. Boil until tender, 12 to 15 minutes; drain. Melt butter in saucepan. Add garlic powder, ginger, orange peel, honey and orange juice. Cook and stir over low heat 1 minute; remove from heat. Add carrots to butter mixture. Toss gently to coat well. Makes 8 servings.
Sift directly into 9-inch pie plate the flour, salt and sugar. Mix oil and milk in a cup and pour over flour mixture. Mix until moist. Press to line pan and prick with fork. Bake in 425° oven for 15 minutes. Unlike most pastry, this can be handled as much as you need to and does not become tough.
Remove skin and bones from fish. Flake the fish. Combine all the ingredients except chips. Chill at least 1 hour before serving to blend flavors. Sprinkle with parsley. Serve with chips. Yields 3 1/2 cups.
Mix first 5 ingredients for spread. Cut open rolls and spread mix on each side. Cut cheese slices into 4 parts and ham into 8 parts. Place 2 ham squares and 1 cheese square between each roll. Return to pan and cover with foil. Bake for 15 minutes at 350° (longer if cold or frozen). Can be made ahead and frozen.
Combine the cooked chickpeas with the olive oil, vinegar, cumin, thyme and parsley. Marinate for two hours.
Heat oven to 450°. Prepare pie crust according to package directions for one crust baked shell, using a 9-inch pie pan. Bake at 450° for 9 to 11 minutes, or until lightly browned. Cool. Layer 2 cups ice cream over cooled pie crust. Drizzle with fudge topping. Top with remaining 2 cups ice cream. Freeze overnight. Garnish with whipped cream and mint chocolate sandwich cookies. Makes 6 to 8 servings.
Combine crumbs, 3 tablespoons sugar and margarine. Press into bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Remove from oven. Increase oven to 450°.
Mix all ingredients together. Bake in Bundt pan at 350° for 40 to 50 minutes. When cool, drizzle with powdered sugar icing.
Combine bran and milk. Let stand 3 minutes. Add oil, honey, egg and mashed bananas. Mix well. Gradually add 1 cup flour, soda, baking powder and salt. Stir just enough to thoroughly mix. Place dates, raisins and nuts in a bowl. Stir in the 1/4 cup flour to coat. Stir fruit into batter. Pour into well-greased muffin tins, filling two-thirds full. Bake at 400° for about 25 minutes. Makes 24 regular.
Combine tea, fruit drink and sugar. Chill until ready to serve. Pour over ice ring in punch bowl or ice cubes in pitcher. Add ginger ale and garnishes just before serving. Makes about 2 quarts.
Mix chicken, celery, almonds, salt, onion, lemon juice and mayonnaise together in a bowl. Turn into a casserole. Top with grated cheese and potato chips. Bake at 350° for 10 minutes or until cheese is melted. Makes 8 servings.
Soak spareribs in a mixture of shoyu, 1 teaspoon salt, ginger and cornstarch for 30 minutes. Line shallow baking pan with foil. Spread ribs on pan and bake in a 425° to 450° oven until brown (15 minutes).
Wash mushrooms; break off stems and put in bowl; set aside stems. Rinse caps again and put on cookie sheet upside down or bottoms up.
Crush graham crackers (in food processor). Mix sugar, butter, graham crackers and 1 cup peanut butter. Press in 9 x 13-inch pan.
Beat together the eggs, half and half and seasoning. Place mushrooms and shrimp in bottom of pie shell. Sprinkle with cheese; add egg mixture and bake at 375° for 35 to 40 minutes or until center is firm. To prepare quiche ahead, bake 10 minutes less than directed; cool, then wrap and freeze. When ready to use, unwrap and bake at 325° for 25 minutes.
Grease a 13 x 9 x 2-inch baking pan; set aside. Stir together flour, baking powder, soda and salt. Cream sugar and shortening. Beat in eggs and vanilla. Add flour mixture and sour cream alternately to creamed mixture. Fold in apples, spread batter in prepared pan.
Cook carrots in water for 15 minutes. Slice onion and cube the green pepper. Mix all ingredients and add the drained hot carrots to the mixture. Refrigerate at least 24 hours before serving. These improve when they are kept longer.
Add water to soup. Add tuna and 1/2 Chinese noodles (reserve the rest for topping). Add remaining ingredients; mix well. Pour in greased casserole, top with remaining Chinese noodles. Bake in 350° oven for 1/2 hour.
Preheat oven to 350°. Grease a casserole dish with butter. Sprinkle layer of bread crumbs. Mix ingredients. Layer with bread crumbs. Dot with butter. Bake for 30 to 45 minutes.
Chop all ingredients into small pieces. Combine in a bowl. Add mayonnaise (enough to make a spreadable consistency). Add oregano, basil, salt and pepper. Mix well. Serve with sliced Italian bread.
Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4-inch thickness, using meat mallet or rolling pin. Cut into 1-inch wide strips. Place chicken in a shallow container. Combine remaining ingredients, mixing well. Pour over chicken; cover and chill 1 to 2 hours. Thread chicken onto skewers; cook over hot coals 6 to 8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante.
Preheat oven to 425°. In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. Pour into an 8-inch square baking dish coated with nonstick cooking spray. Bake for 12 to 14 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Makes 9 servings.
Mix sour cream and sugar in a bowl, adding egg and blueberries. Stir in flour that has been sifted with salt, soda and baking powder. Stir in vanilla. Pour into a greased 8 x 8 x 2-inch square pan. Bake at 375° for 35 minutes or until brown. Serve warm with hard sauce or milk seasoned with nutmeg, cinnamon, sugar and vanilla to taste.
Beat the cream cheese, 1 tablespoon milk and sugar in a medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired. Pour 2 cups milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours. Garnish with topping and strawberries. Store in refrigerator. Makes 8 servings.
Mix all ingredients. Put in casserole dish. Top with crushed Ritz crackers. Bake at 350° for 25 minutes or until brown.
Remove casing from sausages (or use sausage patties). Brown and crumble in frying pan. Mix all ingredients (except for dough!) in a bowl. If mixture seems dry, add 1 to 2 tablespoons olive oil.
Mix coconut and pecans and press in a 9 x 13-inch pan. Prepare cake mix as directed and pour over nut mixture.
Mix first 5 ingredients in a small bowl. Add nuts. Spread in an 8 x 8-inch greased pan. Bake at 350° for 20 minutes.
Spread bean dip in a shallow pan (pizza pan). Mix together avocados, lemon juice, salt and pepper. Spread over bean dip. Mix together sour cream, mayonnaise and taco seasoning. Spread over avocado mixture. Chop onions and tomatoes. Sprinkle onions, tomatoes, black olives and grated cheese on top. Serve with chips.
Mix all ingredients and make large patties. Place in Pam sprayed skillet and brown on both sides. Cover. Cook slowly until done. Or bake in a 350° oven for 50 to 60 minutes.
While rice cooks, brown hamburger, onion, salt and pepper in frypan. When meat is brown, stir in the mushroom soup and heat through. Serve over rice. Makes 4 servings.
Mix together all except chocolate bits, egg whites and 1 cup brown sugar ; spread in a greased 9 x 13-inch pan. Spread 1 package chocolate bits over this. Beat egg whites until stiff and add brown sugar gradually. Spread over the cookie mixture and bake at 375° for 30 to 35 minutes. Cool and cut into squares.
Combine all ingredients except yams and bring to a boil. Cook and stir about 10 minutes until thick and syrupy. Pour over yams in baking dish and bake at 325° for 20 to 25 minutes.
Drain pineapple, reserving 1 cup juice and set aside. Prepare jello using only 3 cups water. Stir in pineapple, strawberries and juice and marshmallows. Pour mixture into serving bowl. Chill until firm. Combine flour, sugar and salt in small saucepan. Add reserved pineapple juice and butter. Cook over medium heat until mixture reaches a boil and thickens. Remove from heat and let cool completely. Prepare whipped topping. Fold in cooled juice mixture and coconut. Spread mixture over chilled jello and sprinkle with coconut and nuts. Makes approximately 15 servings.
Mix raisins, boiling water and baking soda together. May cool and use immediately, or let stand overnight. In morning, add remaining ingredients. Put in well-greased and floured pans. Bake at 350° for 1 hour or until done. Makes 2 (8-inch) loaf pans. Very good.
Mix first 3 ingredients. Mix Egg Beaters with water; then pour in flour mixture. You can use some of this dough; put rest in ball and freeze up to 6 weeks.
Mix pretzels, margarine and sugar; press into 9 x 13-inch pan. Bake 10 minutes at 350°. Remove and cool.
Sift together the flour and salt. Cream the butter. Gradually add powdered sugar, creaming well. Blend in eggs and extracts. Add dry ingredients gradually. Mix thoroughly. Press through cookie press onto ungreased cookie sheet. Sprinkle with colored sugar or sprinkles before baking. Bake at 400° for 6 to 8 minutes.