HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat. Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1 1/2-quart casserole.
Mix all together and spread on a flour tortilla. Cut with a pizza cutter in 1-inch lengths.
Mix dry ingredients in a large bowl. Mix in wet ingredients. Mix well. Bake at 400° for 15 to 20 minutes with or without baking cups.
Preheat oven to 425°. Bake 15 minutes. Reduce oven to 350° and continue baking 35 to 40 minutes.
Wash lemons thoroughly. Slice lemons into large pan or bowl. Remove seeds. Add sugar.	Mash sugar and lemons well. Add water. Refrigerate. After one hour, remove rinds.
Cream butter, sugar and sour cream. Add eggs and vanilla. Beat well. Combine flour, baking powder, salt and soda. Add to creamed mixture. Beat well. Thoroughly grease a 10-inch tube pan.
Brown meat and pour off excess fat. Add parsley and seasonings. Simmer. Blend in milk, Miracle Whip and chopped tomato. Stir over low heat until warm. Spoon into rounds of pita bread.
Cook potatoes done first; put aside. Melt butter in skillet. Add onion and pepper; saute. Stir in flour, then milk and 3/4 of cheese. Cook until thickened. Makes a gravy.
Cook broccoli in small amount of unsalted boiling water for 10 minutes or until tender. Drain well. Combine soup and next 6 ingredients; add broccoli, stirring well. Spoon mixture into a lightly greased shallow 2-quart casserole. Combine stuffing mix and margarine and sprinkle over top. Bake at 350° for 30 minutes or until bubbly.
Melt butter in pan; mix persimmon mix, flour, milk, margarine and sugar together. Beat eggs; put in last. Bake at 350° or until brown. Bake in 9 x 12-inch pan.
Dice apples. Leave peel on. Mix sugar and cinnamon. Sprinkle over apples in microwave-safe bowl. Top with butter. Bake in microwave 2 minutes on High setting.
Combine all ingredients except rice into baking pan. Bake at 350° for 45 to 50 minutes. Serves 4.
Brown ground beef in skillet with onion and celery. Combine all other ingredients in large pan. Bring to a boil, then simmer 15 minutes. Add water if needed. Add meat mixture. Simmer 1 hour. Serve on buns. Garnish with dill pickles.
Brown meat slowly and spoon off fat. Add remaining ingredients. Simmer, uncovered, 1/2 to 1 hour. Stir occasionally.
Heat oven to 425°. Mix flour and salt. Measure oil and milk into 1 measuring cup, but don't stir. Add all at once to flour; stir until mixed. Press into a smooth ball. Cut in halves and flatten slightly.
Melt together the cocoa, shortening and hot water and let cool. Add to sugar and flour. Beat in eggs and add sour milk in which soda has been dissolved. Add vanilla. Bake in loaf pan in a 350° oven. Cook 40 minutes.
Soak beans overnight. Drain and empty into large pot. Add chopped onion, bone and meat chunks. Cover with water about 1-inch above beans and cook slowly. Simmer 4 to 5 hours. Stir sparingly with wooden or plastic spoon. May need to add water. When done, remove bone from pot. Take remaining meat off bone. Cut up and add back.
In very large bowl, mix all ingredients except Parmesan cheese. Pour into 9 x 13-inch pan. Sprinkle with Parmesan cheese and bake for 1 to 1 1/2 hours at 350°.
If your wife is not home (or if you don't have one), look in the refrigerator for leftovers. Get out a big cast-iron skillet and throw the leftovers in it. Crack some eggs (4 or 5 if you are hungry) and stir it all up together. Fry on high. (Throw the burned parts to the cat and dog.) Pull out the eggshells as you eat. One problem: Kids don't like this very well. Open a can of chili for them.
Brown beef and drain fat. Put in crock-pot. Brown bacon and onions; drain fat. Add to crock-pot along with remaining ingredients. Stir together well. Cook on low for 4 to 9 hours. Absolutely delicious!
Brown hamburger. Drain excess grease. Add onion, bell pepper and tomato. Let simmer. Add salt and pepper to taste. Boil macaroni in salted water. Drain and add to meat mixture. Add a few cubes of Velveeta into mixture.
Butter a 1 1/2-quart casserole dish and sprinkle a layer of bread crumbs on bottom. Combine rest of ingredients and place on top of bread crumbs. Top with bits of butter and cover with bread crumbs. Bake at 350° for 30 minutes.
In large bowl, beat two eggs and almond extract. With large spoon gently stir in cherry pie filling. Add cake mix and gently stir with spoon until just moistened. Spoon into 9 x 13 inch greased pan. Bake at 350° for 20 to 25 minutes. While warm frost with Chocolate Fudge Frosting.
Melt butter; add sugar. Boil 3 minutes (exactly). Pour over graham crackers, using 2 cooking sheets. Graham crackers should be close together. Immediately sprinkle on chopped nuts. Cook in preheated oven at 350° for 10 minutes. Take out and immediately transfer bars to a spread out paper bag sprayed with Pam.
Mix all ingredients, except the stuffing mix. Pour into casserole dish. Cover with Pepperidge Farm stuffing mix. Cover; bake at 350° for 40 minutes.
Beat yolks; add corn, flour and seasoning, butter and cream. Blend. Beat egg whites until stiff. Fold in corn mixture. Drop onto hot greased griddle, from a tablespoon. Cook until brown. Turn on other side; cook until brown. Serves 6.
Combine cake mix, pudding and nutmeg. Add remaining ingredients. Mix 5 minutes. Bake in angel food cake pan for 45 to 55 minutes at 350°. Cool in pan 25 minutes. Invert, remove and sprinkle with powdered sugar. Add poppy seed if desired for cake.
Crush vanilla wafers with rolling pin.	Mix crumbs with pecans and pour condensed milk over them. Add other ingredients, mixing well until all are moistened. Then pack in dish, firmly, and put in refrigerator.
Beat eggs. Add oleo, oil and the sugars. Beat well. Add dry ingredients. Add lemon flavoring. Form into balls. Flatten with a glass. Sprinkle with a little sugar. Bake at 375° for 10 to 12 minutes. Makes 8 dozen.
Combine first 6 ingredients, including fruit cocktail juice until well mixed. Pour into 9-inch square greased baking dish. Sprinkle top with mixture of brown sugar and chopped nuts. Bake 50 minutes at 350°. Cool. Top with whipped topping or whipped cream.
Prepare and bake cake according to package directions, using 2 greased 9-inch round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
Drain peaches and pears; reserve 1 1/2 cups syrup. In 4-quart saucepan, heat raisins, water, brown sugar, salt, cornstarch, spices and fruit syrup to boiling, stirring often. Reduce heat, cover and simmer 10 minutes. Add pears and peaches (heat thoroughly). Serve warm. Serve as an accompaniment to meat. This is good at Thanksgiving and Christmas.
Mix grated cheese and margarine. Beat slowly. Add flour; mix well. Fold in Rice Krispies. Roll in small balls and mash flat with a fork. Cook 12 to 15 minutes at 350°.
In a blender mix milk, strawberries and orange juice. Taste and add sugar as needed.
Mix together egg, milk and corn meal. Fry meat and onion until meat has turned. Add tomato sauce, vegetables, chili powder and garlic. Add a little water to make mixture thinner. Put in casserole dish. Pour corn meal mixture on top. Add grated cheese on top of corn meal mixture. Bake at 300° for 45 minutes.
Sprinkle grated cheese to cover bottom of unbaked pie crust. Drain vegetables that are already cooked and add mushrooms. Add to pie crust. In bowl whip eggs with wire whip. Add milk and Cheddar cheese soup and whip until blended. Pour over top of vegetables.
Drain liquid and remove bones from salmon. Mix together salmon, onion, egg, Old Bay seasoning and cracker crumbs. Mold mixture into 8 patties. Heat oil in skillet. Cook salmon patties on both sides until golden brown.
Mix all together with an electric beater. Pour into a greased pie plate (large). Bake at 350° for 40 to 45 minutes. Serve with whipped cream.
Mash potatoes with mixer; add all other ingredients. Blend well. Place in greased casserole dish and top with topping.
Reserve 3/4 cup of cake mix. To the remaining mix, add oleo and egg. Mix well. Place in well-greased and floured 9 x 13-inch pan.
Mix all. Spread on party rye bread. Freeze until ready to use. Bake at 400° for 10 minutes. Makes 60 sandwiches.
Combine seasoned salt, onion powder, pepper and garlic powder; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper and seasonings. Cover and bake at 325° for 2 1/2 to 3 hours or until roast is tender. Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and return to pan. For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan; cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast. Yield: 8 to 10 servings.
Cut up oranges or grind skins. Cut up rhubarb. Mix sugar and fruit, let stand overnight. Boil for 45 minutes, stir frequently. (One-quarter pound blanched, chopped almonds may be added, if desired.) Seal in glass jars.
Shape hamburger, bread and milk into patties. Brown in electric frypan. Add potatoes, onion, soup and water. Simmer until done.
The night before serving, place hash browns on the bottom of a 9 x 13 baking dish that has been sprayed with nonstick vegetable coating. Top hash browns with 1 cup of cheese and the strips of ham. Beat together egg substitute, 2 1/4 cup of milk, mustard and pepper in a bowl. Pour over ham. Cover with foil and refrigerate until morning.
Arrange chicken breasts in a lightly greased 12 x 8 x 2 baking dish. Top with cheese slices. Mix soup and milk. Stir well. Spoon soup mixture over chicken breasts. Sprinkle with stuffing mix. Drizzle margarine over top. Cover and bake at 350° for 1 hour.
Mix egg white, water and sugar together. Dip cranberries in egg white, then in sugar. Let dry. Keeps awhile. Has surprise tart, sweet flavor.
Cook ground beef in a large skillet over medium heat for 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf. Simmer for 30 minutes.
In double boiler, melt chocolate, stirring until smooth. Remove from heat and add egg yolks, one at a time, beating after each. Beat egg whites until stiff and gently fold into the chocolate mixture. Spoon lightly into sherbet glasses. Chill.
In a 9 x 9-inch pan, melt 2 tablespoons butter. Spread 1/2 cup brown sugar in bottom of pan. Sprinkle with pecans and arrange apple slices on top. Cover with lemon juice and set aside. Cream 1/2 cup butter and remaining sugars until fluffy. Beat in egg and vanilla. Sift together remaining dry ingredients. Add alternately with milk. Spread batter over apples. Bake at 375° for 45 minutes. Place on cooling rack 10 minutes, then turn upside-down on plate and top with whipped cream.
Sprinkle peaches with lemon juice and sugar; let stand 1 hour. Drain. Measure 1 cup of this syrup and add cornstarch. Blend. Stir over low heat until thick. Remove from heat. Add butter, salt and extract. Cool.
Heat chocolate and 2 tablespoons milk over low heat, stirring until melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture; beat until smooth. Fold Cool Whip into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze about 4 hours. Garnish with whipped cream.
Combine meat, potatoes (the proportions vary depending on taste and food budget, can be equal parts), onion, salt and pepper. Roll pie dough into 6 x 6-inch squares. Put about 1 cup mixture in center. Top with a dab of butter. Fold in sides, then roll up ends to form pockets. Continue until all meat and potatoes are gone. Bake at 350° for 1 hour. Can be served warm, opened up and topped with butter or the next day cold, spread with butter on the outside.
Mix all and put in a casserole dish. Bake in oven at 350° until firm, about 45 minutes.
If whole tomatoes, break up in saucepan or whatever pot you choose. Add butter and sugar to tomatoes (I usually add sugar until I have sweetened to taste). Bring to a boil and add dumplings. Turn down heat, cover and simmer until dumplings are cooked.
Grind in food chopper tuna	fish, crabmeat, eggs, pickles, celery and onion. Blend vinegar, mayonnaise, sugar, seasoning salt and cream cheese together.	Combine all ingredients and chill well. Garnish with stuffed olives. (One can of salmon may also be added if desired.)
Rinse and pat dry the chicken thighs. Sprinkle with salt and pepper and place in a baking pan, skin side up. Spread apricot preserves over chicken and sprinkle onion soup mix over that. Pour Russian dressing over everything and bake, uncovered, at 350° for 1 hour or until done.
Pour boiling water over cherry jello. Stir until jello is dissolved. Add cold water and stir. Add pineapple juice, orange juice and lemonade. Stir well. When ready to serve, add ginger ale. Makes 16 (8-ounce) cups.
In food processor or blender, combine all ingredients and blend well until smooth. Chill at least 2 hours.
Brown sausage in frypan. Remove sausage, drain thoroughly. (Blot with paper towels to remove as mush grease as possible.) In a double boiler, melt Velveeta cheese. Then add oregano, thyme and sausage. Mix well. Spread on party bread. Bake at 400° for 8 to 12 minutes depending upon whether they are fresh or frozen.
Spread freshly popped corn in a large shallow pan. Put it in a very slow oven (250°) to keep warm and crisp. (If you want to use peanuts, sprinkle them into the popcorn that has been popped.)
Mix thoroughly the first 7 ingredients. Put in loaf pan. Cover with several bacon strips and tomato sauce. Bake 1 hour at 350°.
Saute onion and celery in fat. Soften bread crumbs with broth to make moist. Add onion, celery, eggs, salt and pepper. Stir until smooth. Bake at 350° for 30 minutes in greased casserole dish.
Saute broccoli, margarine and onion together. Cook rice. Mix all ingredients together. Pour into buttered casserole dish. Bake for 30 to 40 minutes at 350°. This freezes well to serve later.
Mix all ingredients together in crock-pot. Cook slowly overnight or several hours. Gravy can be thickened with cornstarch if desired. Delicious with rice or noodles.
Scald milk. Add vinegar, honey, salt, water and oil. Add 4 cups flour and mix well. Add yeast which has been softened in 1/2 cup water and 1/8 cup honey. Add rest of flour and mix well. Knead until smooth and satiny. Knead every 15 minutes for 3 times. Fourth time, shape into loaves. Cover and place in warm place to rise until double bulk, about 3/4 to 1 hour. Bake at 350° for 30 minutes.
Combine water and salt in a medium saucepan; bring to a boil. Stir in grits. Cover, reduce heat and simmer 5 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
Take only breasts of ptarmigan, salt and pepper and dip in beaten egg. Roll in bread crumbs, then saute in butter or other shortening. Place in roaster or Dutch oven. Over this, pour 1 cup of sour cream and 2 tablespoons of wine. Dust generously with paprika. If desired, add 1 clove minced garlic. Cook in oven at 350° until birds feel tender when pierced with a fork. This whole bird may be cooked, but the breasts make a greater delicacy.
Combine cream cheese, sour cream and taco mix. Spread into 2 glass pie plates (white looks better than clear). Top with cut up vegetables and Cheddar cheese. Serve with Tostitos (chips).
Mix mayonnaise and cream cheese together. Chop tomato, then add tomato and bacon bits. Chill. Serve with chips or crackers.
Bring milk to boil. Add marshmallows, stirring until marshmallows are melted; cool. Add salt, vanilla and Cool Whip. Shave chocolate and add to rest of ingredients. Put in graham cracker crust and add a few crumbs on top.
Melt chocolate pieces in double boiler or in microwave. Combine dry ingredients. Add milk, butter, eggs and mix well. Add melted chocolate. Stir. Stir in unmelted pieces. Spoon 2 tablespoons into muffin liners. Bake at 400° for 20 minutes.
Place crescent rolls on bottom of 8 1/2 x 11-inch baking dish. Sprinkle browned sausage on crescent rolls. Top this with hash browns. Mix milk with eggs and pour on top. Cover with Cheddar cheese. Bake at 350° for about 1 hour or until set.
Put shrimp in pan to be used for cooking. Sprinkle with garlic powder and oregano. Let stand 10 minutes. Place sliced butter on top. Place under broiler, stirring often, until almost done (light pink). Stir in bacon and broil about 1 minute or more for bacon. Sprinkle cheese over top and return to broiler until cheese is melted. Good eating!
Melt cheese. Add shrimp, crabmeat and chopped egg. Mix well. Add mayonnaise and garlic powder. When warm, serve with chips or crackers.
Preheat oven to 350°. Mix spinach and onion; set aside. Beat cheeses and seasonings in a small bowl at medium speed with an electric mixer until well blended. Stir in spinach mixture. Spread into a 9-inch pie plate. Bake 15 to 20 minutes or until thoroughly heated. Top with remaining ingredients (cheese and tomato). Serve with bagel chips or crisp crackers. Enjoy.
Line a round cake pan with waxed paper, sides and all. Fold cheese and mayo. Add garlic powder, onion powder, seasoned salt and pepper. Add food coloring until light orange. In another bowl, add chicken, eggs, celery, bell pepper, onions and grapes. Mix well. Add cream cheese sauce (save 1/4 cup) and mix well. Pour into lined pan, filling evenly. Take 1/4 cup sauce and add almonds. Spread evenly on top of mixture. Refrigerate. Serve cold with toast.
Take seeds and tops off peppers. Mix in blender the onion, peppers and garlic. Grate cheese. Put all in a bowl and mix with mixer for 15 minutes. Chill. Good with Fritos.
Peel, slice and parboil potatoes and onions. Place in casserole dish with cheese, salt and butter. Pour soup mixture over potatoes. Sprinkle crumbs and cheese over top and bake at 250° until bubbly and brown.
Grease 2-quart baking dish with cover. Place in bottom of dish 4 cups thinly sliced potatoes. Pour over potatoes a mixture of cream of celery soup, evaporated milk, onions, salt and pepper. Trim fat from pork chops and brown chops on both sides in small amount of oil. After browning, place chops on top of soup mixture and potatoes. Cover and bake at 375° for 1 1/4 hours or until potatoes are tender.
Melt chocolate in milk. Add in marshmallows and pecans. Spread in a buttered pan. Cool and cut in bars.
Combine first 4 ingredients; add whipping cream, stirring until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a biscuit cutter or the mouth of a glass dipped in flour. Place on lightly greased baking sheet; brush with melted butter and bake at 425° for 12 to 15 minutes or until golden brown.
Slice cucumbers and place in crock. Add pickling lime and enough water to cover cucumbers. Let stand 24 hours. Drain; rinse and then soak in ice water for 2 hours. Drain. Mix 1 cup vinegar, food coloring and enough water to cover cucumbers. Simmer for 2 hours and then drain. Make syrup out of 2 cups water, apple cider vinegar, sugar, red hots and cinnamon. Bring to a boil and pour over cucumbers. For 3 days, drain off syrup and reheat, then pour back over cucumbers each day. On day 3, heat cucumbers in syrup and pack in jars and seal.
Peel zucchini. Cook in a little water until tender. Drain. Put in blender and blend. Measure 1 1/2 cups zucchini. Put back in blender and blend together with the rest of the ingredients, except for cinnamon and nutmeg. After blending, sprinkle cinnamon and nutmeg over the top. Makes one 10-inch deep dish or two 9-inch pies. Bake at 425° for 10 minutes, and then at 325° for 40 minutes or until done.
Mix salad oil, eggs and sugar. Sift flour, soda, baking powder, cinnamon, salt and water. Combine ingredients. Add 4 cups chopped apples and 1 cup nuts. Pour into a 9 x 13-inch greased pan. Sprinkle 1 small package butterscotch morsels on top, if desired. Bake at 350° for 55 minutes.
Cook manicotti according to package directions; drain. Place noodles in a 13 x 9-inch baking dish. Pour spaghetti sauce over noodles and sprinkle on mushrooms. Top all with Mozzarella cheese. Bake at 350° for 20 to 30 minutes, until heated through and cheese is melted and starting to brown.
Have sausage at room temperature. Mix all ingredients and roll into small balls. Bake at 325° for 30 minutes.
Bring sugar and water to a boil; reduce heat and simmer 3 minutes. Set aside. Sift dry ingredients together. Cut in shortening to size of cornmeal. Add milk; mix until soft dough is formed. Roll out dough to 1/2 inch thick on a floured board. Spread with fruit and roll like a jelly roll. Put syrup into an 11 x 7 x 1 1/2-inch pan. Cut dough roll into 1-inch slices and lay in syrup. Bake at 400° for 35 to 40 minutes. Serve plain, with ice cream or top with cream.
Spray pan with Pam then put your pecans and coconut on as a layer. Next, pour cake mix on top, then your mixture of butter, cream cheese, sugar and vanilla on top. Bake at 350° for 50 minutes.
Mix all ingredients. Pour into tube pan. Bake at 350° for 1 hour.
Drain berries and reserve juices. Mash berries, add flour and juice. Cook on medium-heat to boiling, add honey. Simmer 5 minutes; add dash of lemon juice. Remove from heat, will thicken as it cools. This will work with any berries.
Mix all ingredients. Pour into a large greased iron skillet and bake until done at 350° for 30 to 45 minutes.
Mix well 3/4 of the soup, beef, bread crumbs, onions, water and salt. Shape into loaf. Place in shallow baking pan or loaf pan. Spread the remainder of the mushroom soup on top of the meat loaf. Bake at 375° for 1 hour and 15 minutes.
Peel and core apples. Place layer of apples and layer of sugar in crock. Let stand overnight. Place apple mixture and cinnamon in a large pan. Cover and cook over low heat for 3 hours. Beat with rotary beater, spoon into jars and seal. Process in hot water bath for 10 minutes.
Combine all ingredients, except the whipping cream. Mix well and put in freezer to thicken. Fold in whipping cream and refrigerate.
Prepare rice mix as directed. While rice is simmering, saute onion in butter. Add sausage and brown slightly. Set aside. Fold in sausage and onion to rice mix; add sour cream and tomato sauce. Sprinkle with Monterey Jack cheese. Heat until cheese is melted, about 5 to 10 minutes.
Mix and leave in refrigerator overnight. Bake at 350° for 50 minutes.
In 6-quart pan, fry pork and onions in cooking oil until well browned. Add flour and water and continue cooking. Add tomatoes, chiles, 1/2 can jalapenos, garlic salt, pepper and red pepper; simmer until pork is well done and tender, adding more water and flour as needed to thin or thicken. Can thicken with cornstarch, if desired. Serve over burritos, eggs, rice, etc. Can make hotter by adding more jalapenos.
Bake pie crust. Cool raisins a few minutes. Let set. Mix all other ingredients. Pour over drained raisins and pour in pie crust. Top with meringue.
Trim bread crusts. Butter each slice. Arrange 8 slices of bread, buttered sides down, in bottom of well-buttered baking dish (9 x 13-inch). Cover with cheese. Top with remaining slices of bread. Combine eggs, milk, salt and pepper; pour over bread. Cover and refrigerate overnight.
In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300°. Lightly grease 2-quart (8 1/2-inch round) baking dish.
In frypan, brown bacon. Pour off some of the grease. Add onions, sugar, catsup and beans. Cook on top of stove on low heat for 45 minutes.
Saute ground beef with oil and onion until tender. Stir in remaining ingredients. Simmer 10 minutes.
In a pot, start with dark molasses, water and cornstarch, adding other ingredients and bring to a simmer, then turn off heat. Line baking pan with foil. Place ham in pan. Pour glaze over top, wrap in foil and place in oven. Bake in oven at 350°, basting until done. Enough for a 2 to 2 1/2 pound ham.