HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Melt one stick of butter in casserole dish. In a bowl, mix together flour, sugar and milk. Pour batter into casserole dish on top of melted butter. Do not stir together. Drain about 1/2 of the juice off the peaches. Pour peaches and remaining juice into the dish. Once again, do not stir. Sprinkle peaches with about 1/4 cup sugar. Put in oven for 20 minutes or until golden brown. The dough mixture will rise to the top.
Mix all ingredients. Freeze in ice cream maker or use freezer tray method. For a variation, add 1 teaspoon vanilla extract and 3 tablespoons Contreau instead of the lemon juice. Serves 8.
Arrange peaches in square 8 x 8 x 2-inch dish. Mix remaining ingredients until crumbly; sprinkle over peaches. Heat oven to 375°. Bake until peaches are tender, 30 to 35 minutes. Serve with ice cream or whipped cream, if desired. Makes 6 servings.
Make sauce with beef, onions, tomato sauce and water. In shallow baking dish, arrange three alternate layers of cooked noodles, cottage cheese, sauce and other cheeses. Sprinkle Parmesan. Bake at 350° for 30 minutes; let stand 15 minutes.
Grind first 3 ingredients, sprinkle with salt and let stand 2 hours in a colander to drain. Add next 5 ingredients. Cook 30-40 minutes over medium heat.
Mix all ingredients together. Bake in small square casserole dish at 350° for 45 minutes. Remove from oven; cool. Cut into 2-inch squares.
Melt the cream cheese and tomato soup together over a low to medium heat. Remove from heat and cool a little. Stir in the mayonnaise, mixing until smooth. Melt the gelatine in a small amount of water, then add to the cream cheese mixture. Stir in the celery, green onions and shrimp, mixing until well blended. Pour into mold. Refrigerate for several hours before serving.
Heat oven to 350°. Grease cake pans. Beat cake mix, water, oil, eggs and one container of yogurt in large bowl. Beat at medium speed for 2 minutes. Pour into cake pans and bake about 35 minutes or until top springs back. Cool completely. Add together Cool Whip and one container of strawberry yogurt. Spread over the cooled cake and garnish with strawberries. Refrigerate.
Sprinkle pork chops with salt and pepper. Brown in hot shortening. Drain off drippings. Pour around pork chops a mixture of chicken soup, pet milk, and water. Add onion. Bake at 350° for 45 minutes or until tender. Keep gravy stirred well.
Heat oil in large skillet. Add onion, celery, pepper and garlic. Saute until onion is soft. Stir in oregano, cumin and chili powder along with kasha and tomatoes. Season to taste with pepper. Reduce heat and cover. Simmer about 20 minutes until liquid has been absorbed and kasha is cooked. Sprinkle with cheese. Cover and let cheese melt about 1 minute.
Brown beef and onion. Drain grease. Add tomato soup, water and spices and simmer while you cook the noodles. (Stir occasionally.) Drain noodles. Spray Pam (or grease) a square baking dish and layer meat, cheese, noodles and cheese until meat is gone. Cook for 15 to 20 minutes in 350° oven until cheese bubbles.
Preheat oven to 350°. Chop pecans finely. Peel, core and chop apples to equal 2 1/2 cups. Chop the size of thumbnail. Set aside.
Brown beef and sausage in a skillet; drain off fat. Add remaining ingredients and cook until rice is absorbed. Add water, if necessary.
Heat oven to 350°. Grease and flour 12-cup fluted tube pan. In small bowl, combine sugar and cinnamon; set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake for 35 to 45 minutes. Cool in pan for 25 minutes. If desired, dust with powdered sugar.
Mix together. Put in a 3-quart casserole. Bake covered at 350° for about 1 hour. Bake uncovered 10 minutes. Yields 10 to 12 servings.
Slice carrots; salt and cook until tender. Drain. Toss carrots; slice separated onions and bell pepper together. Combine all other ingredients and pour over carrots mixture. Chill.
Drain raspberries, reserve syrup. Dissolve jello in water. Add ice cream by spoonfuls, stirring until melted. Stir in lemonade concentrate and reserved syrup. Chill until partially set, then add raspberries and pecans. Put in mold and chill until set.
Mix all ingredients together, except grated cheeses. Spread into a shallow baking dish. Cover mixture first with a layer of Jack cheese and then a layer of Cheddar cheese. Bake at 350° for 15 to 20 minutes. Serve immediately with tortilla chips.
Soften the cream cheese in microwave for 2 to 3 minutes, stirring after each minute. Mix the rest of ingredients until creamy. Add nuts, if desired. Serve with apples, nuts, bananas, pears or any of your favorite fruits. Warm slightly in microwave before serving.
Cook chicken breasts in slow cooker overnight on low. Use a food processor to chop chicken, almonds and celery. Add rest of ingredients and mix. Use salt, white pepper and mayonnaise to your liking.
Mix all together and let set overnight. Just before eating, add shoestring potatoes, any amount you want.
Cream butter and eggs, then add sugar. Mix dry ingredients. Blend in cream and then add flour and the rest of the ingredients. Before adding nuts, dredge them in 1/4 cup flour. Dough will be very stiff. Refrigerate overnight for easier handling when rolling into balls. Bake for 15 minutes at 350°. This makes a big batch; may want to halve recipe.
Spread rolls on cookie sheet. Bake 10 minutes at 350°. Mix together mayonnaise, cream cheese and Hidden Valley. Spread on crust and top with broccoli, cauliflower, carrots, onion and cooked crisp bacon (chopped fine). Top with grated cheese. Chill and serve.
Mix all together in pan. Top with 1 layer of pepperoni, then top with cheese.
Layer lettuce, onion, pepper and peas into a 9 x 13-inch pan. Mix Miracle Whip and sugar; spread over lettuce mixture. Sprinkle with Cheddar cheese and top with bacon. Better if set overnight.
Mix and add slowly 2 cups scalded milk and vanilla to the eggs, sugar and salt. Pour into a buttered baking dish; set in a pan of warm water. Bake in moderate oven at 325° for 40 minutes.
Saute onion in oil; stir in chilies, garlic, oregano, cumin and chili powder. Saute for another 5 minutes. Add the white beans, broth, tomatoes, cilantro and lime juice. Bring to a boil, reduce heat and add chicken. Simmer for 30 minutes.
Note: I usually make a double batch, using 3/4 cup shortening and 3/4 cup margarine. This makes them crack better.
Mix baking soda with berries. Mix all ingredients together. Bake in two cake pans. Bake at 350° until done.
Bring Karo and sugar to a boil. Remove from heat. Add peanut butter. Then add Rice Krispies. Pour into buttered 13 x 9-inch pan. Melt chocolate and butterscotch chips and spread over top. Refrigerate only until topping is set or leave out overnight.
Cream shortening and sugar. Add eggs, sour milk and dissolved baking soda. Add flour, nuts and bananas. Bake at 350° for 40 to 50 minutes in greased loaf pan.
In a 5-quart punch bowl, pour in juice. Then add lemon juice. In another container mix jello, sugar and hot water. Stir until all ingredients are dissolved. Add cold water. Add this mixture to punch bowl. Chill. Add ginger ale just before serving. Sherbet can also be added if desired. Different color jello makes different color punch: cherry for red, lemon for yellow, orange for peach and lime for green. Yields 25 servings.
Brown meat; add onion and celery. Cook until tender (not brown); add rest of ingredients. Simmer, uncovered, about 20 minutes. Serve over toasted buns.
Melt margarine in casserole dish. Mix sugar, flour and milk and pour over margarine. Pour peaches in center and bake in preheated oven at 370° for 30 minutes.
Mix softened cream cheese, chopped onion, dried beef and Worcestershire sauce; mix thoroughly. Shape into ball and roll in chopped pecans. Wrap and chill for approximately 2 hours before serving. (Can be frozen.) Serve with crackers or vegetables. Serves approximately 15. Great for parties!
Saute zucchini and eggplant in oil. Add ground beef and brown. Drain. Stir in next 8 ingredients and heat thoroughly. Turn into greased baking dish and top with tomato sauce and cheese. Bake 45 minutes at 350°.
Mix all ingredients and put in 1 big or 2 small casserole dishes. Bake at 350° for 1 hour or until rice is done. Cover dish with foil while baking and remove to brown lightly. Can be mixed and placed in refrigerator overnight or frozen and baked later. Serves 6 to 8.
Arrange broccoli in a 1 1/2-quart shallow baking dish (10 x 6 x 2-inch). Blend soup, milk and chicken. Pour over broccoli. Sprinkle with cheese. Bake at 450° for 15 minutes or until hot. Makes 4 servings.
Grease a 15 x 10 x 1-inch jelly roll pan. Line bottom with wax paper. Grease paper. Preheat oven to 375°. Sift flour and baking powder. Beat eggs in medium size bowl with electric mixer at high speed until thick and creamy. Gradually add sugar, beating constantly, until mixture is very thick. (This will take 5 to 7 minutes.) Stir in water and vanilla. Fold in flour mixture. Spread batter evenly into pan. Bake 10 to 15 minutes. Turn out of pan onto a large damp towel. Roll towel and cake together and leave 3 minutes. Unroll, remove towel and spread filling in center of cake. Roll and dust with powdered sugar.
Grease and flour sides and bottom of 12 cup Bundt pan or 10-inch angel food pan. In a large bowl, combine eggs and water. Add remaining ingredients by hand, stir until combined. Pour into prepared pan and bake at 350° for 65 to 75 minutes or until toothpick inserted comes out clean. Cool 30 minutes, remove from pan, cool completely.
In a large skillet, cook onion and green pepper in butter until crisp-tender. Add potatoes and ham. Cook and stir for 5 minutes.
Combine sugar and flour. Melt butter; add cocoa and Cola. Heat to boiling point; cool slightly. Pour over flour and sugar mixture; stir until blended. Add buttermilk, eggs and vanilla. Mix well. Pour into well-greased and floured 13 x 9 x 2-inch pan. Bake 40 minutes at 350°.
Cream butter. Add cheese, flour and salt. Mix well. Add pepper and form into a ball. Chill for 2 hours. Shape into small 1-inch balls. Place on greased cookie sheet. Bake at 400° for 10 minutes. Cool. Remove carefully. Store in airtight container. Yields 40.
Mix first 11	ingredients together.	Mix applesauce, oil, eggs and milk; beat at medium speed for 3 minutes. Mix dry mixture with applesauce mixture and mix well. Spray 14 x 10 x 1-inch sheet with Pam and line with wax paper; pour in batter.
Husk and silk corn; cut from cob. Heat bacon fat until sizzling. Add corn, salt, pepper and enough water to cover corn. Cook 20 minutes covered.
Place cherries and pineapple in cake pan. Sprinkle yellow cake mix (dry) over cherries and pineapple. Melt butter and pour over cake mix. Sprinkle chopped nuts over top. Cook in 350° oven for 55 minutes.
Combine all ingredients. Marinate meat overnight. Remove from marinade and grill or broil.
Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency. For eight people. Yields one 9-inch cake.
Preheat oven to 425°. In a mixing bowl, combine Equal, flour, nutmeg, cinnamon and salt. Add dry mixture to apples and toss. Fill pastry-lined pie plate with apple mixture; dot with margarine. Cover with top crust. Seal, flute edges and cut slits on the top crust. Bake 15 minutes at 425°, then bake at 350° for 30 minutes.
Add sugar to melted butter; mix well. Add egg and vanilla. Add flour, baking powder and salt that have been sifted together. Add sesame seed. Line cookie sheets with foil. Drop by 1/4 teaspoon onto foil. Space about 1 1/2 inches apart. Bake at 375° for about 10 minutes. Watch closely. Remove from foil when slightly cooled. Use foil only once.
Stir together sugars and syrups in saucepan. Bring to boil for 2 to 3 minutes. Remove from heat; stir in peanut butter and mix well. Add flavoring and cereal. Drop from teaspoon onto waxed paper; cool.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes. Drain and cool.
Brown ground sirloin; if using a different cut of meat, be sure to drain off excess fat. Add in the can of diced tomatoes and the taco seasoning mix. Stir and heat. In a casserole dish, first layer the refried beans. Next, spoon the meat mixture over the beans. Smooth the sour cream over the meat mixture. Sprinkle the Cheddar cheese over the sour cream. Garnish the dip with the diced tomatoes, black olives, jalapeno slices and scallions. Serve with tortilla chips.
Cook macaroni and cheese as directed on box. Add all other ingredients and simmer. (Or cook other ingredients before adding to macaroni and cheese.)
Mix first 7 ingredients, then add nuts, partially thawed relish and water. Bake 1 hour at 350°. While the bread is still warm, pour about 1/8 cup orange juice over it.
In skillet saute onions in butter until soft, not brown. Add ground meat. Cook, breaking meat up, while cooking. In a 2-quart buttered casserole dish, layer the carrots, half of the cabbage and sprinkle with salt and pepper. Add meat mixture; press down slightly. Add remaining cabbage.
Preheat oven to 350°. Butter 9 x 12-inch baking dish. Combine first 8 ingredients in medium bowl and season with salt and pepper. Spoon about 1 tablespoon crab mixture into each mushroom. Place in prepared baking dish. Sprinkle cheese over. Bake until mushrooms are tender and cheese melts, about 20 minutes. Serve hot.
Cut fat from meat and slice into 1/4-inch slices as for stir-fry. Stir or fry meat until brown in large pan. Add vegetables and 1 quart of water. Simmer until tender.
Butter an 8-inch pie plate. In a medium bowl combine the graham cracker crumbs and 1 tablespoon sugar. Stir in the butter until well combined. Press the crumb mixture into the bottom and sides of the pie plate. Bake at 350° for 5 to 8 minutes or until set. Cool completely on a wire rack. Cut 4 of the Snickers bars in half lengthwise and then into 1/4 inch pieces crosswise. Sprinkle the pieces in the bottom of the pie crust. Prepare the pudding mix according to the package directions for pie filling. Spoon the filling over the Snickers pieces in the pie shell. Cover the surface of the pie with plastic wrap and refrigerate for 3 hours.
Mix all ingredients well. Pour into 10-inch pie pan. Bake for 50 minutes at 350° or until firm.
Season fish with garlic salt and onion powder. Mix egg, milk and Tabasco. Stir in flour, salt and mustard and beat until smooth. Coat fish in batter and fry in hot oil for 3 to 5 minutes.
Mix until sugar dissolves (don't heat). Place approximately 2-quarts sliced pickling cucumbers in a large jar. Cover with sugar mixture. Keep in refrigerator. Will be ready to eat in two days.
Cook granulated sugar and milk slowly for 10 minutes or until it forms a soft ball. Add peanut butter, Marshmallow Creme and vanilla. Beat until fluffy and pour in pan to cool.
Set aside 3 slices ham. Finely chop remaining ham and combine with remaining ingredients and shape into ball. Cover ball with 3 leftover slices of ham.
Melt margarine in baking pan. Sprinkle crushed vanilla wafers over margarine. Next, sprinkle coconut, then chocolate chips, then sprinkle butterscotch chips, then sprinkle chopped pecans. Pour sweetened condensed milk over other ingredients. Bake in a 300° oven for 30 to 35 minutes. To serve, cut into 1-inch squares.
Heat to dissolve on top of stove. After mixture heats, add sausages and cook for 30 to 60 minutes.
Sift together the flour, baking powder, salt, nutmeg and sugar. Cut in shortening. In a bowl, beat together the egg and milk. Pour into dry ingredients. Stir well with a fork. Spread into an 8-inch greased pan. Add topping.
Sift together the flour, sugar, cocoa, soda and salt. Add the vinegar, oil, vanilla and cold water; stir. Use a 9 x 13-inch pan. Bake for 40 minutes in a 350° oven.
Mix flour, oats, sugar, lemon peel and soda. Reserve one cup of mixture for topping. Add butter and mix thoroughly. Place in ungreased pan in oven preheated to 350°. Bake 20 minutes. Remove from oven and carefully spread sauce on baked crust. Stir nuts into reserved oat-flour mix and pat lightly into sauce. Bake 25 to 30 minutes more, until top is golden. Cool on wire rack. Makes 24. Freezes well.
Heat together milk, Crisco and sugar. Let cool. Dissolve yeast in lukewarm water. Use self-rising flour to make biscuit-like dough. Let rise to double and roll out. Dip in oil and put in pan to rise again to double and bake.
Combine eggs, sugar, oil and pumpkin. Combine flour, baking soda and salt in large bowl. Mix well in center. Pour pumpkin mixture in, and stir just until dry mixture is moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 3 3/4 x 2 1/2-inch loaf pans. Bake for 1 hour at 350° or until toothpick comes out clean.
Combine all ingredients in a blender, whirl for 20 to 30 seconds. Pour in chilled glasses.
Mix by hand or pastry cutter. Make balls and press into tassie pans. Bake at 350° for 15 minutes. Makes 4 dozen.
In a double boiler melt chocolate chips with corn syrup and water. Remove from water; add Rice Krispies. Stir until well coated. Drop on a foil covered cookie sheet. Decorate with cinnamon candies. Chill until firm. Makes about 2 1/2 dozen.
Wash spinach, and remove any dark leaves or large bitter ones. Add onion, salt, pepper and 1 tablespoon olive oil; toss lightly.
Boil chicken until tender and remove from bones. Reserve 2 to 3 cups of broth. Cook spaghetti in remaining broth until done or tender. Melt 1/4 stick of butter in heavy skillet and cook onion, pepper and celery. Add chicken and cream of chicken soup. Add drained spaghetti and broth. Cook for about 20 minutes or until it thickens. Pour into buttered 1 1/2-quart casserole. Top with cheese and bake for about 20 minutes at 350°.
Cream sugar, Crisco and egg yolks. Beat in flour and milk alternately. Beat for 2 minutes. Add vanilla and bake.
Combine salad dressing, parsley, basil and garlic; mix well. Add cheese, broccoli and noodles; mix lightly. Chill. Arrange tomatoes on platter; top with salad.
Sift all dry ingredients together into mixing bowl. In a 2-cup measure, put 1 cup cold water, then 1 cup mayonnaise and vanilla. Add this to dry ingredients. Mix well. Bake at 350° for 30 to 40 minutes, depending on size of pan.
Blend together the cream cheese, milk, vanilla and salt. Add sugar, one cup at a time, mixing well after each addition. Makes enough icing for two 8-inch or 9-inch layers.
Mix all ingredients in blender until thoroughly blended. Serve over finely shredded cabbage.
Drain juice from pineapple and cherries. Add chopped cherries and pecans to pineapple. Heat juice to boiling. Add Jell-O and cheese to hot juice. Beat with electric mixer. Add solid ingredients. Pour in Coke and stir lightly. Pour mixture into large container and refrigerate until congealed.
Bring sugar, oleo and milk to a rolling boil in heavy saucepan. Boil for 5 minutes, stirring constantly to keep from sticking. Add peanut butter and stir until well blended. Add vanilla and marshmallow cream. Stir until well blended and creamy. Spread into buttered 13 x 9-inch pan. Let cool and cut into squares.
Cook meat until it is tender enough to shred. In another pan, cook green pepper and onions in oil. Stir in chili powder and cook 1 minute. Add meat and remaining ingredients plus 1 cup of water and 1 cup ketchup. Simmer for 3 hours. Shred meat with 2 forks.
Combine all ingredients and beat 2 minutes at medium speed. Pour into a well-greased and floured tube pan. Bake at 325° for 1 hour.
Preheat oven to 350°. In small saucepan, over low heat, melt chocolate in 2/3 cup water; stir. Add 1/2 cup sugar; cook and stir until smooth, about 2 minutes. Cool. In small bowl, beat cheese and 2 tablespoons shortening until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in 1 egg, 2 tablespoons water and 2 teaspoons vanilla. In large bowl, beat remaining 1 1/4 cups sugar and 1/2 cup shortening until fluffy. Add remaining 3 eggs, one at a time, beating well after each addition.
Combine jelly, barbecue sauce and meat in a crock-pot or slow cooker on low heat for 4 to 6 hours. This makes a wonderful appetizer for large get togethers. Leftover sauce may be frozen for future use.
Cook squash and onion 30 to 40 minutes in water. Drain. Add butter; mash. Beat egg, add to squash mixture. Add salt and pepper to taste. Butter casserole dish; layer squash, cheese, squash and cheese. Bake in 350° to 375° oven for 20 minutes.
Grease and flour a 9 x 13-inch cake pan. Melt caramels and 1/3 cup milk, stirring constantly. Set aside.
Cream the butter and sugar. Add the eggs. Sift together the flour, cinnamon, cloves and salt and add to the butter-sugar-egg mixture. Dissolve the baking soda in the hot water and add to the mixture. Stir in remaining ingredients. Foil line and grease a cookie sheet. Drop batter by teaspoonfuls. Bake at 375° for 12 minutes or until nicely browned. Makes a gross (144 cookies).
Filling: Cream the margarine and sugar together. Add one egg at a time and beat well. Add flour and sour cream alternately. Beat egg whites stiff and add last. Bake cake at 350° or until done (about 1 hour).
Cube the cheese and mix in with the chili. Put in a microwave container and microwave on High for about 3 to 4 minutes. Stir and microwave more if needed, until cheese is melted. Put on nacho chips. Can also be placed in a small crock-pot and melted down this way.
Beat oil and sugar together. Add eggs and bananas. Beat well. Add sifted dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pan (9 x 5 x 3-inch) for 1 hour. (Watch baking time, it will depend on your oven.) Good with cream cheese for tea sandwiches.
Combine sugar, butter and milk in a heavy pan. Bring to full rolling boil over medium heat. Stir constantly. Boil 5 minutes. Remove from heat. Stir in chocolate bits until melted. Add Marshmallow Fluff, vanilla flavoring and nuts. Beat until well blended. Pour into lightly greased 13 x 9-inch pan. Cool at room temperature before cutting.
Heat oven to 350°. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and fold into dry ingredients. Add pine nuts. Pour batter into 2 greased 5 x 9-inch loaf pans and bake for 45 minutes.
Put all ingredients into processor. Process at grind until blended. This combination of spices will give any recipe that spice New Orleans flavor.
Mix sugar, water and Karo. Boil over med heat, stirring constantly until mixture reaches soft ball stage. Beat egg whites 2 minutes. Pour in half of syrup and mix well. Boil rest of syrup until mixture reaches hard ball stage. Pour over egg whites and beat. Add vanilla and nuts. Beat until mixture looses it gloss. Pour into buttered pan. Cool completely and cut into 1 inch squares.
Finely shred each 1/2 cabbage. Thaw and add peas. Drain and chop chestnuts and add; add cashews. Toss lightly. Stir soy sauce into the mayonnaise. Dress salad if serving immediately, otherwise hold the dressing until just before serving because the soy sauce will cause wilting.
In an 8 or 9-inch skillet, heat oil; add onion and garlic and saute until onion is soft. Add potatoes and bell peppers; saute, stirring until potatoes are lightly browned and peppers are tender-crisp. Stir in salt and pepper and saute for 2 minutes longer. Makes 2 servings.
Heat the broth, salt and garlic in a heavy saucepan to boiling. Stir in the rice. Cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand, covered, for 5 minutes. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper. Serve immediately. Makes 4 to 6 portions.
Mix oil and dressing. Toss with pretzels. Toss every 15 minutes until liquid is gone.
Combine all ingredients and mix well. Spread mixture in a lightly oiled 10 x 15 x 1 1/2-inch pan and bake at 275° for 30 minutes. Remove from oven and while hot spoon mixture into powdered sugar. Roll in balls the size of walnuts and put on waxed paper to cool. Makes about 6 dozen.