HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine peaches, sugar, flour and nutmeg in pan. Set aside to allow syrup to form (approximately 15 minutes). Bring peach mixture to a boil; reduce heat to low and simmer 10 minutes or until peaches are tender. Remove from heat and stir in margarine and vanilla. Roll 1/2 of pastry to 1/8-inch thickness. Cut into circle to fit a 2-quart baking dish. Spoon 1/2 of peach mixture into lightly buttered baking dish. Top with pastry. Bake at 475° for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8-inch thickness and cut into 1-inch strips. Arrange over peaches. Bake additional 15 to 20 minutes until browned.
Mix together all ingredients. Use 3 heaping teaspoonfuls to a cup of hot water, more or less to suit your taste.
Use a wood block to do your cutting. Cut cabbage in two and cut out the center stem. Use a heavy knife to cut cabbage in small parts. Crisscross the cut on cabbage as the finished cabbage will be the size of a small button. Cut the bell pepper in two, removing the seeds and innards and cut the same as cabbage, in small pieces. (Do not use a grinder as a substitute for cutting with a knife.) Mix all ingredients together in a large bowl, using your hands to mix all the ingredients. After mixing, you can jar the slaw and refrigerate until ready to use. It will keep for 3 or 4 months. This is a wonderful slaw for barbecue, hamburgers, etc.
Heat oil in skillet and saute onion until golden. Add cooked rice and saute 10 minutes. Add eggs, soy sauce and salt; cook until done.
Brown ground beef. In a large bowl, mix all ingredients except the dressing and chips. Add the chips and dressing just before serving. Garnish the salad with chopped green onions.
In large bowl, combine rice, onions, cucumbers, tomato and capers. In small container with tight-fitting lid, combine oil, vinegar, garlic, mustard, sugar, salt, thyme, sage and pepper. Cover and shake well, pour over rice and stir. Garnish with hard-cooked eggs, if desired. Makes 6 servings.
Soften cream cheese. Mix mustard, mayonnaise, olives and onion with cream cheese. Add 1/2 package of chopped dried beef and mix well. Form into ball. Chill. Roll Cheese Ball in remaining dried beef.
Grease two 9-inch layer cake pans. Line bottoms with waxed paper. Grease again. Set aside.
Bake for 40 minutes at 375 degrees with aluminum foil over the dish.
Cream butter and sugar. Add egg yolk, blend. Add dry ingredients with milk while beating. Add cocoa to half the dough. Roll each dough into rectangles. Place white and chocolate dough together and jelly roll them. Refrigerate until stiff. Slice and bake 325 degrees approximately 15 minutes.
Wash zucchini and slice length wise. Cover with seasoning and place on aluminum foil on grill. Cook until tender turning once.
Cook the sugar, syrup, oleo and cream to fairly soft ball stage (244°). Add vanilla and pecans. Cool and let harden slightly. Wrap pieces in waxed paper.
Cook linguini according to package directions. Cook carrots in microwave 2 to 3 minutes. In large bowl toss together shrimp, linguini, carrots, pea pods and green onions. In a small bowl mix together the soy sauce, sesame oil, water, garlic powder, pepper and peanut butter. Whisk until smooth. Pour over shrimp mixture and mix until all ingredients are coated.
Place sugar, flour, salt and eggs in heavy saucepan. Beat with wooden spoon until blended. Beat in half and half. Stir over low heat until mixture coats spoon and is smooth. (Do not overcook.)	Add melted chocolate and vanilla. Beat until	well blended and smooth. Cool;	fold heavy cream into chocolate mixture to blend. Fold in chopped chocolate. Freeze in ice cream freezer or	pour in chilled loaf pans. Cover airtight and freeze.
Mix dry ingredients together and add oil, water, vinegar and vanilla. Pour into an 8-inch square pan. Bake in 350° oven for 1/2 hour or until done.
Mix all by hand. Store in covered container in refrigerator. Will keep 6 weeks.
Saute onions in butter until soft, but not browned. Mix together the flour, 2 tablespoons butter, egg, cheese, salt and pepper. Add to onions and mix well. This mixture will be "goopy" and sticky but will all melt together when cooked. Pour mixture into a buttered casserole. Top with 1/2 cup additional cheese. Bake at 350° for 20 to 30 minutes. Best to use 1/2 Cheddar and 1/2 Swiss mixed for this casserole.
Mix together thoroughly, shortening, brown sugar, egg yolks and vanilla. Sift together and stir in flour and salt. Cool in refrigerator until firm. Roll into small balls. Dip in slightly beaten egg whites. Roll in ground pecans. Place about 1 inch apart on ungreased baking sheet. Bake at 350°. Bake five minutes and remove and press thumb in each cookie. Return to oven and bake 8 minutes. Cool. Ice with confectioners sugar icing.
Mix together cauliflower, broccoli, celery, walnuts and bacon in a serving dish. Mix Miracle Whip and vinegar. Add to salad and mix well. Refrigerate.
Blend white sugar, flour, cocoa and salt together. Add water and butter to first mixture and cook in a pan, stirring until thick. Add vanilla. This sauce will keep for months in the refrigerator. Great over ice cream.
Heat oven to 350°. Grease and flour two loaf pans, 9 x 5 x 3-inches. Prepare German chocolate cake mix as directed on package except use 2 tablespoons less water. Pour batter into pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Sprinkle loaves with confectioners sugar. Serve slices of cake with sweetened whipped cream and fresh peach slices.
Beat cake mix, jello, eggs, oil and water for 4 minutes. Pour into two loaf pans (greased and floured). Bake at 350° for 40 minutes. Mix powdered sugar, lemon juice and rinds. While cake is hot, pierce with fork, then pour mixture over cake.
Mix sugar, eggs, butter, vanilla, syrup, flour and salt in double boiler. Heat. Put pecans in bottom of unbaked 9-inch pie shell. Pour mixture over. Bake at 325° for 1 hour.
Sift dry ingredients in a large bowl; add oil, eggs one at a time, then add carrots. Mix. Bake in greased and floured pan almost an hour at 325°.
Mix in medium bowl with wooden spoon the yogurt, honey and lemon juice. Gently stir in remaining ingredients. Keep refrigerated.
Saute sausage; drain. Beat eggs with milk, salt and dry mustard. Layer the cubed bread, sausage and cheese in a 9 x 13-inch baking dish. Pour egg mixture over all. Bake at 350° for 45 minutes.
Beat eggs slightly; add sugar, milk and flavorings. Beat again slightly. Pour into unbaked pie shell. Bake 15 minutes at 425°. Turn oven down to 325° for 30 minutes longer. Never fails if oven temperature is watched.
Sift together flour, baking powder and salt. Slightly beat egg. Add egg and milk; mix and drop by spoonfuls onto boiling broth. Cover and cook 15 minutes. Enjoy!!
Mix well. Put in greased muffin pan. Bake at 350° for 15 minutes. Makes approximately 12 rolls.
Mix shortening, sugar, eggs, molasses and sour milk. Add soda and spices to flour and add to first mixture. Pour into two (7 x 11-inch) pans. Bake at 325° for 40 minutes.
Combine butter, onion paste, mustard, garlic, thyme, paprika, cayenne and chicken stock. Using a syringe, inject mixture into turkey in many areas and depths. Marinate 1 to 24 hours in refrigerator. Heat oil to 375°. Lower turkey into hot oil. Cook about 3 minutes per pound. Drain bird of excess oil. Wrap in plain parchment paper or paper bags to hold the heat. Place inside insulated cooler and let sit 15 to 25 minutes, until internal temperature reaches 170° to 175°. Remove from cooler and wrapping. Slice. Makes 15 to 20 servings.
Thoroughly mix dry ingredients together. In separate bowl mix honey, buttermilk, vegetable oil and eggs. Add to flour mixture and stir just until moistened. Add pecans and dates or raisins. Turn into a buttered 8-inch loaf pan and bake in preheated 325° oven for 1 hour or until toothpick inserted in center comes out clean. Cool for 5 minutes and turn out of pan.
Dissolve gelatin in boiling water; mix crushed pineapple plus juice and sugar. Boil 3 minutes. Add cream cheese; mix until dissolved. Mix gelatin and pineapple mixtures together. Cool until mixture begins to set. Add the mayonnaise, carrots and Cool Whip.
In 10-inch skillet over medium heat, brown onion in butter. Beat eggs with milk and seasonings. Stir in rice, tomato and green chilies. Pour in skillet. Reduce heat to medium-low heat. Cook until top is set (12 to 15 minutes). Sprinkle with cheese. Remove from heat and let stand for 10 minutes. Makes 4 servings.
Mix flour, apples and nuts and set aside. Mix eggs, sugar, oil and vanilla together. Put in flour mixture. Bake at 350° for about 1 1/2 hours.
Line a 9 or 10-inch pie plate with pastry. Pit the cherries. Combine the cherries, flour, sugar and salt. Fill crust with fruit mixture and dot with butter. Cover with top crust and pierce holes in the center. Pinch the crust firmly together and crimp edges. Bake in a 450° oven for 10 minutes and then at 350° for 40 minutes longer. Cool to warm and serve.
Mix flour and margarine as pastry, add nuts. Bake at 350° for 20 to 30 minutes. Cool.
Process olives very fine in food processor. Add low-fat mayonnaise. Process until smooth. Add cottage cheese. Process until smooth. Serve with vegetables or crackers.
Combine and spread over sliced bread. Bake at 350° for 10 minutes.
Mix oatmeal, 4 cups water, molasses and salt. Cool to lukewarm. Add yeast and warm water mixture. Add flour. Dough will be sticky. Let rise in bowl. Spray bread tins with Pam and put dough in loaf pans. Let rise. Bake in 375° oven for 35 to 45 minutes.
Beat first 3 ingredients together in mixer. Pack into 9 x 12-inch pan. Mix cream cheese, eggs and 3x sugar well; pour over cake mix. Bake at 325° for 45 minutes.
Melt margarine in loaf pan. While this is melting, mix other ingredients. Pour margarine out of the pan and pour in dough. Pour margarine over dough. Bake at 350° for 30 to 35 minutes.
Dissolve yeast in water. Stir in sugar and salt. Blend in cottage cheese, butter, dill weed, egg, soda and half the flour. Beat until smooth. Stir in enough remaining flour to make a slightly stiff dough. Cover with towel. Let rise in warm place free from draft until doubled in bulk (about 1 hour). Stir batter down. Turn into well-greased pan. Cover with waxed paper. Let rise in warm place until double in bulk (about 30 minutes). Bake at 350° for 40 to 50 minutes or until golden brown. Cool on wire rack.
Cook macaroni and drain; cool. Chop carrots, celery, onions and eggs.
Cream butter and sugars together. Add eggs and buttermilk. Sift together soda, baking powder, salt, cinnamon and flour. Add apples and mix all together. Pour into 9 x 13-inch greased and floured pan. Sprinkle with 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped pecans. Bake at 350° for 40 minutes.
Add 2/3 cup sugar to 2 cups fruit (use any fresh or drained canned fruit or berries). Set oven at 350° and put oleo in deep dish, approximately 6 x 10-inches. Put in oven to melt. Stir up batter of 3/4 cup sugar, 3/4 cup flour, salt, baking powder and milk. Pour batter over melted oleo. Do not stir. Then pour fruit over batter. Bake approximately 1 hour. Batter will rise to top. Brown and crisp when done.
Rinse navy beans and pick out the bad ones. Place beans into the 11 cups of boiling water. Boil for 2 minutes; cover and let stand overnight. The next day, add salt and other ingredients. Gently boil beans in the same water in a covered pot for about 2 hours until tender. Add more water as needed. Remove fat, bone and skin from ham but leave the meat in. Season to taste and simmer 1/2 hour before serving.
Mix sugar, margarine, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thickened (about 12 minutes). Stir in coconut and nuts. Beat until it is spreading consistency. Can be spread on German Chocolate Cake. Can substitute chopped almonds for pecans.
Mix first 5 ingredients together and pour into 9 x 13-inch pan. Place chicken pieces, skin side up, on top (may be skinless, if preferred). Lightly salt and pepper chicken. Bake at 275° for 3 hours or 350° for 1 1/2 hours.
Beat until light and fluffy. Chill overnight. Serve with chips or vegetables. Makes 1 1/2 cups.
Cook ground beef in large skillet, covered with water; cook until it turns grey and all pink is gone. Drain liquid and add taco seasoning and Ro-Tel. Simmer about 5 minutes. In long cake pan, put a layer of Doritos. Cover with layer of cheese, lettuce and tomatoes. Pour ground beef mixture over this, then repeat with another layer of Doritos and layer of lettuce, tomatoes and cheese. Can be warmed in the microwave later.
Mix 2 cups white flour and 2 cups wheat flour and add raisins and caraway seed. Cut in butter. Combine milk and eggs; stir into dry ingredients. Turn dough onto board and knead in remaining 1/2 cup flour. Shape into 8-inch pancake. Place on greased cookie sheet. Mark an X on top. Bake at 350° for 45 to 55 minutes.
Combine lemon juice, flour, sugar and pineapple and fruit cocktail juice. Cook until thickened. Remove from heat and add eggs and heat again. Cool slightly. Add macaroni, pineapple and fruit cocktail. Chill several hours or overnight. Just before serving, add marshmallows, whipped cream and grapes or cherries or mandarin oranges. Serves 25 to 30.
Preheat oven to 375°. Mix corn, Veg-All, mayonnaise and cheese. Bake 25 to 30 minutes. Mix butter and crushed crackers. Put on top and bake for another 10 minutes.
Sift together dry ingredients, except sugar. Mix butter, oil, sugar and eggs together. Add zucchini, buttermilk, vanilla, walnuts and chocolate chips. Mix along with dry ingredients. Bake in 9 x 13-inch greased pan at 325° for 50 to 60 minutes.
In ungreased pan, or glass casserole dish, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla. Stir with fork until smooth. Stir in nuts.
Prepare cake mix as directed on package and bake in 3 or 4 layers. Mix sugar, egg whites, orange peel and lemon juice. Spread between layers and on top of cake.
Soften cheese at room temperature. Mix together well. Add egg. Trim crusts from bread slices. Roll each slice with rolling pin. Spread with cheese mixture, 1/2 tip of asparagus and roll up. Dip in melted butter. Bake at 400° for 15 minutes. Serve warm. Makes 25 rolls.
Cream shortening, margarine and sugar. Add eggs. Beat well. Sift dry ingredients and add to creamed mixture. Fold in nuts. Drop by the teaspoonfuls, 2 inches apart, on greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly browned.
Bring to a boil 1 cup raisins and 1 cup water for 1 minute. Cream sugar and sausage, add spices, cherries, nuts and pineapple. Stir. Strain raisins and add to mixture. Add soda to raisin and cherry liquid and then to the mixture of sugar, sausage, etc. Sift flour and baking powder and add to mixture. Put mixture in a tubular pan (angel food cake pan), ungreased and drop a couple of times to make sure the batter has gone to the bottom of the pan. Bake at 325° for 1 1/2 to 2 hours. Place pan upside-down on neck of pop bottle to cool.
Brown ground beef and drain. Mix in other ingredients and cook on low heat for 15 minutes.
Preheat oven to 400°. Mix flour, baking powder and salt together. Add shortening. Blend thoroughly. Add milk. Drop by tablespoon or roll out. Bake for 10 to 15 minutes or until golden brown.
Line a 13 x 9 inch pan with foil. Grease and spray, then arrange exactly 24 soda crackers on foil. Combine butter and brown sugar in a saucepan and boil for 2 to 3 minutes. Pour mixture over crackers and bake at 400° for 9 minutes. Sprinkle chocolate chips over hot mixture. Spread chips as they begin to melt. Sprinkle with chopped nuts. Place in refrigerator approximately 45 minutes before cutting into squares.
Mix the Ro-Tel tomatoes and the cream of mushroom soup together in a bowl. In a baking pan, place the pork chops. Cover with chopped potatoes and carrots. Pour soup mixture over this. Cover and cook for 1 hour at 350°.
Brown hamburger; drain. Add spaghetti sauce to meat. Boil macaroni; drain. Cover bottom of pan with sauce and meat. Add layer of macaroni, sauce and cheese; keep layering until pan is full. Bake at 375° for 30 minutes.
Stir sugar into coffee and chill thoroughly. Fold in whipped cream and ice cream just before serving. Yield: 1 1/2 gallons.
Cut ribs into serving pieces; place on a rack in broiler pan. Salt and pepper. Place under broiler and brown on both sides. This takes away a lot of grease. When the ribs are nice and brown, sprinkle with liquid smoke. Place in a crock-pot and pour barbecue sauce over them. Set the dial at low and cook for 12 hours.
Mix yeast, warm water and sugar; let yeast dissolve. Stir to mix. Add milk, oil and eggs (beat first); mix well. Add 1/2 flour and salt; mix well. Add enough flour to make a dough not real stiff. Let rise for 1 hour or until double in bulk. Punch down. Knead in extra flour if needed. Roll out and cut into rolls or pinch in muffin pans. Let rise again for about 1 hour or until double in size. Bake at 350° until golden brown.
Scrub potatoes. Cut potatoes into large chunks. Melt margarine in large baking dish. Add cooking oil. Add potatoes and cut up onion. Stir to coat vegetables with oil. Sprinkle with salt and pepper. Bake at 400° for 1 hour and 30 minutes. Stir once during baking.
In a large skillet over medium heat, brown ground beef, onion and garlic together until onion is just tender; drain. Stir in salsa, taco seasoning and water. Reduce heat to low and cook 5 to 6 minutes, until mixture thickens.
Place in bottom of sheet cake pan the coconut and 1 cup chopped pecans. Mix German chocolate cake mix according to directions and pour over pecans and coconut. Mix cream cheese, margarine, confectioners sugar and vanilla. Streak cream cheese mixture over cake and bake at 350° for 35 to 40 minutes.
Beat the eggs until thick and fluffy. Add the sugar and oil and beat again. Blend in the cake mix, sour cream and nuts. Do not overmix. Pour half the batter into a well-greased Bundt or tube pan. Mix together the brown sugar and cinnamon and sprinkle over the batter. Swirl in lightly with a knife. Pour the remaining batter on top. Bake in a preheated 350° oven for 45 to 60 minutes until cake tests done.
Combine vanilla pudding and milk. Beat until thickened. Add sour cream. Layer vanilla wafers, pudding mixture and Cool Whip. Repeat layers. Serve well chilled.
Melt margarine and combine with all ingredients, except nutmeg. Spread into casserole dish and sprinkle on nutmeg. Bake for 45 minutes at 375°. Serve in individual cups or large shells.
Blend oatmeal in blender to powder; set aside. Cream butter and sugar. Add eggs and vanilla to this. Mix in flour, oatmeal, salt, baking powder, baking soda, chips, candy bar and nuts. Roll into balls; place on cookie sheet, 2 inches apart. Bake at 375° for 6 minutes.
Cook ground beef and sausage. Drain, using a colander. Melt cheese in a large skillet. Add meat. Add the rest of the ingredients. Spread on bread and freeze.
Brown hamburger and drain, combine all other ingredients and mix with hamburger. Cook on low for about an hour. Serve.
In bowl, melt butter; add mixture of flour and sugar. Add milk and salt. Add fruit (do not mix fruit in). Bake at 300° until brown. Crust will rise above fruit.
Mix pepper, salt and flour together. Melt oleo, then add pepper, salt and flour. Grate cheese and work with hands. Use little star on cookie press. Bake at 350° for about 20 minutes.
Mix first 5 ingredients and form into balls. Melt chocolate and paraffin wax in a double boiler. Dip balls into chocolate mixture, using a toothpick. Put on wax paper to cool.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix well. Blend together flour, oatmeal, salt, baking powder and baking soda. Add to butter mixture gradually. Stir in chocolate chips, grated Hershey bar and nuts. Place golf ball size dough balls on ungreased cookie sheet 2 inches apart. Bake at 350° for 10 to 12 minutes. Yields 112 cookies.
Cook vegetables until tender. Brown hamburger with some chopped onion and add. Place in casserole and add the soup and beans. Bake at 350° until thoroughly heated through.
Work the nuts, flour and oleo as for pie dough. Press onto bottom of 9 x 13-inch pan. Bake 20 minutes at 350° and cool.
Combine first 2 ingredients and cook over low heat. When it starts to boil, cook for 5 minutes while stirring constantly. Into a large bowl break sweet chocolate (I use Hershey bars) and chocolate chips. Add marshmallow cream and salt. Pour hot mixture over chocolate and mix well. Add vanilla and pour into well-greased pan. Refrigerate.
Melt butterscotch chips and peanut butter together. Stir in noodles and nuts. Let mixture stand a few minutes. Drop by spoonfuls onto waxed paper.
Combine sugar and milk in 3-quart saucepan. Cook over medium heat, stirring frequently, until mixture forms soft ball when dropped into cold water or 236° on candy thermometer. Add vanilla, pecans and butter. Place pan in cold water in sink; stir constantly until mixture thickens and loses its shiny appearance. Pour into buttered pan; cut when cool.
Preheat oven to 325 degrees. Place potatoes in a large pot and cover with water. Bring water to a boil. Reduce heat. Cover and cook until done. Peel and dice cooked potatoes. Place in a 9 x 13 inch baking dish. Combine cheese, pimentos, onion, green pepper, bread, butter, salt and pepper. Mix well and pour over potatoes. Drizzle milk over potato mixture and cover with cornflake crumbs. Bake 1 hour.
Heat broccoli until thawed. Combine in a large bowl with rice and sour cream. Saute mushrooms and onion and add to broccoli mixture. Stir in 3/4 cup of Cheddar and 3/4 cup Monterey Jack cheese. Stir well and pour into casserole dish. Top with remaining cheeses. Bake at 350° until cheese bubbles.
Place chicken in kettle with water, sherry, salt, curry powder, onion and celery. Bring to boil. Cover tightly. Reduce heat. Simmer 1 hour. Remove. Strain broth to save. Cool chicken and bone. Cut into bite size pieces.
Combine first 4 ingredients, stirring until butter melts. Cool to lukewarm. Stir in oats, 2 cups flour, eggs and nuts. Dissolve yeast in warm water; add to batter and mix well. Use remaining flour to make a stiff batter. Place in a large greased bowl and let rise until double in size. Spoon batter into 2 well-greased 9 x 5-inch loaf pans. Let rise until double. Bake 30 to 45 minutes at 375°.
Add just enough water to all of the ingredients to be able to mix the dough so it will stick together. Shape into desired shape of balls. Dip into chocolate mixture of 3/4 stick paraffin and 12 ounces chocolate chips.
Mix first five ingredients well. Mix flour, soda, baking powder and salt together. Add to first mixture and blend well. Stir in last three ingredients. Bake on greased cookie sheets in 350° oven for 10 minutes.
Brown ground beef or turkey and onion. Stir together soup, celery and milk. Add to meat. Add frozen vegetables. Divide into two 9 x 13-inch pans. On top of each, add 1 1/2 cups cheese and 1 package Tater Tots. Bake for 1 hour at 350°, uncovered. Serves 20 people or freeze one pan for later use.
Mix all ingredients in a large bowl. Store in gallon jar with tight lid. Put 3 heaping teaspoonfuls in a cup; fill with boiling water.
Cook and drain vegetables. Mix all other ingredients, except butter and crackers, with vegetables. Place into buttered dish. Mix butter with crackers and put on top. Bake for 15 to 20 minutes at 350° until bubbly so that onion and celery will be crunchy.
Lightly brown meat and drain. Add remaining ingredients in order given. Mix well. Keep warm in electric skillet or crock-pot. Makes 12 servings. May be frozen.
Beat eggs until well mixed. Add buttermilk, sugar, coconut, margarine and if desired, vanilla flavoring. Mix well and pour into 9-inch unbaked pie shell or deep dish shell. Cook for 40 minutes at 350°.
Melt margarine over low heat; add cocoa. Stir to blend. Beat eggs; add sugar. Beat well. Stir in cocoa/margarine mixture. Add vanilla; stir in flour and nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.