HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel peaches; mash and combine with 1/2 cup sugar. Beat together 2 1/2 cups sugar, evaporated milk, eggs and salt in large bowl. Beat powdered milk and ice water together until light. Combine all ingredients, except 2% milk. Pour into a one-gallon churn. Finish filling churn with 2% milk. Churn until firm.
Combine flour and baking soda and set aside. Use an electric mixer or a good strong spoon to cream butter. Add vanilla and sugars and beat or stir until fluffy. Beat or stir in egg if using an electric mixer. Beat at low speed, then beat in cocoa, then add milk. With a big spoon, mix in dry ingredients until blended. Stir in chips and nuts. Drop by rounded teaspoon on nonstick baking sheet. Bake at 350° for 12 to 13 minutes.
Combine the sugar and water in a large saucepan; boil until the sugar is dissolved. Let cool. Add the remaining ingredients. Chill. Yields 1/2 gallon.
Pour salt over tomatoes and let set for 3 hours. Drain well and add other ingredients. Do not boil, but get real hot and simmer for 10 minutes. Put into jars and seal.
Put 1 cup chopped nuts in bottom of square pan. Mix in bowl the remaining ingredients, except candied fruits. Pour over nuts. Mash candied fruit to the top. Bake at 325° for 1/2 hour. Cut into squares.
Melt margarine in bottom of pan. Mix together flour, sugar, baking powder, salt and milk and pour over butter in pan. Pour fruit on top. Bake at 240° for 30 or 40 minutes.
Mix lemonade, water, pineapple juice, orange juice and sugar. Freeze. Three to 4 hours before serving, remove from freezer. Just before serving, add frozen mush to cold ginger ale. Do not add ice to the punch. Serves 40.
Saute beef, onion, green pepper and garlic until onion is tender. Drain off fat. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer 15 minutes until rice is tender.
Mix milk, lemonade and Cool Whip well. Put in pie crust and set into refrigerator until set.
Cream the butter and brown sugar until light. Add flour and chopped nuts. Cream with spoon until mixture forms crumbs. Set aside 1 cup of mixture for topping. Press remaining crumb mixture into ungreased 8-inch square pan. Bake at 350° for 12 to 13 minutes. Set pan on rack to cool.
Pour batter over butter and fruit. Bake at 350° for 1 hour.
Combine corn, peas, green beans, onions, celery, green pepper, and pimentos in bowl. Toss to mix. Combine oil, sugar and vinegar in microwave-safe bowl. Microwave on High for several minutes. Stir until sugar is dissolved. Pour over vegetables; mix well. Cool slightly. Chill overnight to several days, stirring once each day. Season with salt and pepper just before serving. Makes 24 servings.
In medium bowl, combine Knox unflavored gelatine and fruit flavored gelatin. Add boiling water and stir until gelatins are completely dissolved. Pour into an 8 or 9-inch baking pan. Chill until firm.
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking dish. Pour crushed pineapple into pan. Spread cherry pie filling into pan over pineapple. Sprinkle cake mix over cherry pie filling. Sprinkle nuts over cake mix. Top with small pieces of margarine. Bake for 1 hour.
Wrap loosely with plastic wrap, rinsed and trimmed cauliflower. Microwave 6 to 10 minutes on High, depending on size.
Stir together flour, cinnamon, baking soda and salt; set aside. In medium bowl, cream butter and gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1-inch apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until delicately brown.
Cook squash in boiling water until tender. Drain. Add salt and set aside. Mix cottage cheese, eggs, 1 stick melted oleo and grated cheese; mix well. Mix with squash. Pour into greased baking pan. Sprinkle with bread crumbs and Parmesan cheese. Pour 1/2 stick melted oleo over top. Bake at 400° for 40 minutes or until very hot and bubbly throughout. Serves 8 to 10.
Mix until smooth and creamy. Pour into 2 small graham cracker crusts. For eye appeal, top with a few peanut butter chips.
Cut off crusts of breads. Slice breads lengthwise into 5 layers. Place bottom layers end to end.
Preheat oven to 350°. Spread 1/2 cup spaghetti sauce in bottom of 13 x 9 x 2-inch baking pan. Layer half of ravioli, 1 1/4 cups of spaghetti sauce, 1 cup of cottage cheese and 2 cups of Mozzarella. Repeat layering. Sprinkle Parmesan cheese on top. Bake, uncovered, for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before cutting. Serves 6 to 8.
Make a white sauce by melting 2 tablespoons butter or oil in saucepan. Stir in 2 tablespoons flour to make a paste. Add 1 cup milk, stirring constantly. Bring to a boil. Add frozen vegetables. Simmer and stir 10 minutes over medium heat. Add cheese and salt and pepper to taste. Stir over low heat until cheese is melted. Pour into blender until smooth. Pour over cooked macaroni.
In a small bowl, mix 1 teaspoon sugar, salt, yeast, 1/2 cup cold water and eggs. Mix with mixer and set aside.
Cook peas as directed on package using 10-inch nonstick skillet; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed.
Mix together apples, sugar and cinnamon and set aside. Mix together the rest of the ingredients and add to the first mixture. Grease and flour Bundt pan. Bake at 350° for 1 hour.
Mix sugar and flour together. Boil butter, cocoa and water; pour over sugar and flour. Mix well. Add buttermilk, soda, eggs and vanilla. Mix well and pour into a greased cookie sheet. Bake at 350° for 20 minutes. Frost with Fudge Frosting.
Set cream cheese out in mixing bowl to soften an hour or so before mixing. Add onion, pepper and squeezed dry pineapple. Mix together well by hand. Have chopped pecans spread out on wax paper. Separate sour cream mixture into balls. Roll in pecans until completely coated. Wrap ball in aluminum foil, store in refrigerator for a day before serving. Goes with Sociables crackers best.
In 3-quart saucepan over medium-high heat in 1 tablespoon margarine cook cut up chicken, stirring often. Remove and set aside. Reduce heat to medium. In same pan in remaining 1 tablespoon hot margarine cook rice, carrot and onion until rice is browned, stirring constantly. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally. Stir in peas and reserved chicken. Cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
Thaw potatoes. Combine all other ingredients and gently mix with potatoes. Pour into a greased 9 x 13 baking pan. Bake uncovered in preheated 350 degree oven for 35 minutes.
Generously grease bottom and sides of a 13 x 9-inch pan. Spread pecans and coconut over bottom of pan. Mix cake as directed on box. Pour over coconut-pecan mixture. In separate saucepan, melt butter and cream cheese until creamy. Stir in sugar until smooth. Pour over cake mix. (This will look funny.) Use entire mixture; try to get close to sides. Bake at 350° for 40 to 50 minutes.
Beat eggs. Add other ingredients. Pour into buttered dish. Bake in a 350° oven until set around edges, then stir. Continue cooking until it is set in center. You may add a dash of cinnamon or nutmeg, if you like. Set a pan of hot water on oven rack below pudding while baking.
Flour steak and brown in a small amount of fat. Remove steak to casserole dish. Brown flour in grease. Add soups and liquid. Pour over steak. Bake at 300° for approximately 3 hours or until very tender.
Melt chocolate in microwave. Add Rice Krispies, nuts and marshmallows. Spread mixture in a pizza pan. Top with cherries and coconut; melt white chocolate and drizzle over top. Let set up before cutting and serving.
Soak cucumbers and onions for 4 hours in salt and enough water to cover; drain. Add vinegar, sugar, mustard seed and turmeric. Simmer until cucumbers are a bright yellow. Seal in hot, sterilized jars. This recipe makes 5 pints.
Blend together and place in uncooked pie crust. Top with strips of uncooked pie crust. Sprinkle with sugar and cinnamon. Dot with 1/4 stick oleo, cut in pieces. Bake at 350° until top is lightly browned.
Mix together well. Add Mozzarella cheese after beating together. Fill cooked manicotti shells. Place in pan and cover with meat sauce. Bake at 350° for 45 minutes.
Combine peanut butter, sugar and margarine; mix well. With lightly buttered hands, roll into balls. Refrigerate 30 minutes.
In mixing bowl, pour water over oatmeal. Let stand 10 minutes. Add sugars and butter, stirring until butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, soda, cocoa and salt together. Add to batter. Mix well. Stir in half the chocolate chips. Pour into greased 13 x 9-inch pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° about 40 minutes. May be served plain, iced, with whipped topping or ice cream.
Cream together shortening and sugar. Mix in eggs and bananas. Sift together dry ingredients. Stir into banana mixture. Add water and vanilla. Mix well and turn into greased loaf pan or tube pan. Bake at 350° for 1 hour. Cool before serving.
Heat fruit cocktail to boiling. Add jello. Stir until dissolved. Add Cool Whip to buttermilk and fold into jello mixture. Fold in diced bananas. Pour into a 9 x 13-inch pan and chill until set. (Low-cal.)
Scoop out avocados and tomatoes, turning upside down to drain. Cut avocado meat into 1/2-inch cubes and sprinkle with lemon or lime juice. Dice tomato pulp into 1/4-inch cubes and add to avocado. Chill.
Slice off top of pepper, scoop out seeds and white membrane. Blanche peppers in boiling water 2 to 3 minutes until slightly tender; drain well. Halved peppers can also be used with blanching directions.
Brown chops on both sides in skillet. Place in 9 x 13-inch pan. Lay a tomato slice on each chop; add green pepper ring. Fill with chopped onions. Top chops with soup. Cover with foil and bake at 350° for 45 minutes. Remove cover and bake 15 minutes more.
Melt butter in shallow pan. Quarter buns lengthwise (4 long sticks). Dip top edge in bowl of butter and lay on cookie sheet, butter side up. Sprinkle buttered edge with seasonings. Bake for 1 1/2 to 2 hours at 250°. Keep in covered container.
Combine milk or cream with vinegar. Cream butter and sugar thoroughly. Add egg and molasses. Beat well. Add the soured milk and blend well. Add sifted dry ingredients. Drop from teaspoon on greased cookie sheets. Bake in a moderate oven at 375° to 400° about 15 minutes. Makes about 5 dozen.
Mix all ingredients together; make into small balls and roll in powdered sugar. Set on waxed paper; cookies will set up after some time.
Melt butter in saucepan. Stir in brown sugar. Cool. Beat in eggs and vanilla. Toss in dry ingredients; add nuts. Spread in greased and floured 9x13 inch pan. Cover with chips. Bake at 350° for 30-40 minutes.
Preheat oven to 350°. In a small bowl, combine flour, baking powder and salt.
Mix the first 3 ingredients together and put into a 13 x 9-inch pan. Press down and bake 15 minutes at 350°. Cool.
Mix cream cheese and sour cream until smooth. Add remaining ingredients, except tortillas. Stir to blend. Spread 1/8 inch of mixture on flat tortilla. Roll up like jelly roll. Chill. Cut into 1/2 inch slices.
Mix flour and sugar. Stir in corn, then put in beaten eggs. Next, add salt and vanilla. Bake at 400° for 30 minutes.
Peel, pare and cut thin apples. Mix with 5 tablespoons sugar and 2 teaspoons cinnamon; toss in bowl until apples are covered. Set aside. Put all other ingredients in mixer bowl and blend at low speed for 1 to 2 minutes. Grease tube pan and fill alternately layers of batter and apple mixture (3 layers batter; 2 of apples, begin with batter). Bake at 350° for 1 1/2 hours. Cool. Turn out on plate.
Grind together the cooked shrimp and ham. Mix this combination with cream cheese, mayonnaise and seasoning. Line a mold with dampened cheesecloth. Place mixture in mold; let stand overnight. Unmold onto a tray. Garnish to suit the season or occasion. Serves 15 or more.
Layer broccoli in casserole and top with chicken. Combine salad dressing, curry powder and soup; pour over chicken. Top with grated cheese and croutons and dab with butter. Bake at 350° for 35 minutes.
Cook celery and onion in butter until tender. Mix all ingredients except bread crumbs and butter. Brown bread crumbs in butter. Pour mix into large casserole dish. Top with bread crumbs. Refrigerate overnight if possible. Bake at 350° for 45 minutes.
Brown ground beef in skillet; drain well. In a large saucepan, combine beef and all remaining ingredients and cook until vegetables are tender. Serve with hot corn bread. Better on the second day.
Mix the fingers or fork until crumbly. Prepare any fruit in bottom of 8 x 12-inch pan (peaches, apricots, apples, rhubarb, etc.). Put crumbly mix over top. Melt 1 cube butter or margarine and pour over top. Bake at 350° until golden brown. Serve warm or cold.
Preheat oven to 350°. Mix soup with 1 soup can of water. Combine rice, hamburger, onion, seasonings and 4 tablespoons soup; mix well. Form into balls. Place in casserole dish. Cover with remaining soup. Bake, covered at 350°, for 1 hour and 30 minutes. Remove the cover for the remaining 15 minutes of baking. Yields 5 servings.
Blend basil, olive oil, pine nuts, garlic and salt in blender first, then add remainder of ingredients.
Mix the above ingredients well. Pour into a 9 X 13 inch pan or a loaf pan and bake at 350° F. for 1 hour or until done. Cover with 1 can of tomato sauce for the last 1/2 hour of baking.
Mix together cocoa, sugar, butter and milk in saucepan. Bring to a rolling boil and remove from stove. Add the peanut butter, oats and vanilla. Mix well and drop on waxed paper by teaspoon. These are ready to eat when you are finished dropping them.
Cook pasta to desired texture as directed on package. Drain. Keep warm. Meanwhile, heat olive oil in large skillet over medium heat. Add green onions and garlic. Cook until onions are crisp-tender, stirring frequently. Add pasta, tomato, chicken broth and mustard. Cook 2 to 3 minutes or until thoroughly heated. Remove from heat. Add arugula and Parmesan cheese. Toss. Serve immediately. Yields 6 (1/2 cup) servings.
Mix all ingredients together, when well mixed, add enough milk to it until you can mold into cookies. Then roll in poppy seed. Bake at 375° for 8 minutes.
Saute onions until tender in a large kettle. Add ground beef and sausage. Stir often until meat is done. Add remaining ingredients. Mix well. Simmer, uncovered, for 1 1/2 hours, stirring occasionally. Divide finished product into 4 equal parts. Serve 1 part with spaghetti and freeze the remaining 3 parts for another time.
Beat Cool Whip and milk together until smooth. Add lemonade and beat well. Pour in pie shells. Can refrigerate or freeze for later use.
Mix the cream cheese, sour cream and sugar until creamy. Add eggs, one at a time; beat well. Add vanilla. Place crescent rolls in bottom of 9 x 13-inch baking dish. Pour cheese mixture over it. Bake at 325° for 40 to 45 minutes.
Let Jell-O gel slightly. Add yogurt and Cool Whip. Sprinkle graham cracker crumbs on top.
Put water in pot. Start up a gas cooker and boil potatoes and onions. Cook until potatoes are half done. Add sausage and cook 4 minutes. Add corn and cook 6 minutes. Add shrimp and cook until the shrimp turn a pink color. Drain and serve.
Mix all together and bake in a 9-inch pan for 30 minutes at 350°. (I have also used a 9 x 13-inch pan.)
Combine cider and orange juice in pitcher. Refrigerate until serving time. In a punch bowl, place one tray of ice cubes or an ice mold. Pour cider-orange mixture over ice. Stir in ginger ale. Add a few sprigs of mint if desired to garnish.
In a heavily buttered baking dish (9 x 13-inch), spread out the cooked apples. Sprinkle cake mix over the apples. Bake at 375° for about 30 minutes. Serve with Cool Whip or ice cream.
Mix first four ingredients. Rub hands in butter and form mixture into about 75 balls. Start forming balls into strawberry shapes as you roll them in red sugar. Put a plastic leaf in each one and freeze. Allow to defrost 10 minutes before serving. After defrosting they keep well in refrigerator.
Mix flour and margarine; press in the bottom of a square pan. Bake for 15 minutes at 350°. Let cool.
Saute mushrooms and onions in butter. Add flour; cook until smooth and cream slowly, then add cheese and seasoning. Simmer until cheese melts.
Brown meat and onion in deep kettle, stirring. Drain well. Add tomatoes, beef broth, red pepper flakes, salt and pepper. Cook while preparing carrots and celery, then add carrots, celery and lima beans and continue cooking 45 minutes. Cook slowly, covered. If too thick, add 1 to 2 cups of water or more beef broth. After 45 minutes, add sugar and stir well. Add corn; cover and turn the heat off. The corn will cook from the heat of the soup.
Arrange (unbaked) rolls in greased Bundt pan. Sprinkle with dry pudding mix. Cook butter and cinnamon until it bubbles. Pour over rolls. Sprinkle with nuts. Cover tightly with foil and let stand overnight. Bake at 350° for 30 minutes.
Spread peanut butter between 2 Ritz crackers. Stick toothpick in middle hole of crackers. Melt almond bark in microwave. Dip crackers in bark and place on waxed paper or foil until chocolate is hard. One package almond bark makes 40 cookies.
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450°. Unfold each crust. Press out fold lines. Sprinkle 1 teaspoon of flour over each crust. Place crust, flour side down, on cutting board or pastry cloth.
Cook the minced onion in the butter a few minutes. Mix with parsley, mustard, lemon juice and a little salt and pepper. Cut eggs in half, remove the yolks and mash. Mix with the onion, seasonings and ham. Add a little more lemon juice if needed for smoothness. Fill the white halves and arrange them in a baking dish. Pour the white sauce over them and sprinkle with the bread crumbs. Heat in moderate oven (350°) until the top is browned. Serves 4 to 6. Real good and filling, too.
Cut steak and peppers into bite size pieces. Cut onion into wedges. Cook onion in shortening until transparent. Set aside and cook peppers until tender; set aside. Brown steak and add ketchup and cornstarch, dissolved in water. Add garlic, salt, pepper and Worcestershire sauce and cook until sauce thickens. Add peppers and onion minutes before serving. Cook until thoroughly heated. Serve over rice.
Combine in 1 1/4-quart or larger casserole. Bake 1 hour at 350°.
Combine flour and sugar in a large mixing bowl. Heat butter, cocoa, and cola to boiling; pour over flour mixture. Mix thoroughly and add buttermilk, eggs, soda, vanilla, and marshmallows. Mix well. Place in a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.
Layer in order in 9 x 13-inch pan. Bake at 325° for 20 to 25 minutes.
Mix in order the sugar, egg, margarine, orange juice, flour, baking powder and baking soda. Grease only the bottom of	the loaf pan. Once all ingredients are together, then add bananas and nuts (optional). Bake at 400° for 15 minutes, then turn oven down to 350° and cook for another 15 minutes. Turn oven off for the next 15 minutes, leaving the door closed.
Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well. Add flour, salt and buttermilk, mixing until smooth.
Combine first 4 ingredients until crumbly. Pack into a 9 x 13-inch baking pan.
Brown venison, onion and celery in butter. Mix together and add rice, canned soups, mushrooms, soy sauce and seasonings. Place in casserole. Add peas and water. Bake in moderate oven until rice and meat are tender.
Clean and devein shrimp. Slice each shrimp lengthwise, deep enough to form cavity for stuffing. Mix all ingredients except crabmeat and crumbs. Pour over crabmeat that has been mixed. Fill cavities of shrimp with crabmeat and deep fry in hot oil until golden brown. Serve immediately.
Combine gelatin, boiling water, sugar, salt, juice and pineapple. Refrigerate to set. Fold in 2 packages whipped Dream Whip. Line 10-inch round mixing bowl with wax paper. Add pineapple mixture alternately with pieces. Let stand for at least 4 hours in refrigerator. Unmold on plate; top with 2 packages Dream Whip. Sprinkle with coconut. Decorate with maraschino cherries and citron for Christmas. Yields 12 servings.
Mix all ingredients in bowl with mixer. Can be used immediately or refrigerated for up to five days, covered. Roll out on floured surface and cut biscuits 1/4 to 1/2 inch thick. Cook at 425° for about 15 minutes, or until brown.
Dissolve jello in boiling water. Add pineapple, strawberries, bananas and blueberries, not sour cream. Pour 1/2 of the jello mixture into a serving dish. Leave this 1/2 in the refrigerator until it hardens. Leave the other 1/2 at room temperature. After the first half hardens, spread the sour cream over it and then spread the other half of the jello on top. Refrigerate until firm.
In a mixing bowl, combine flour, egg, vegetable oil and sugar; add enough milk to make a creamy smooth batter. Heat pancake skillet on medium heat. Flip when bubbles pop and brown other side. Keep warm in pancake warmer until ready to serve. Serve with crisp bacon and scrambled eggs.
Cook cranberries as directed on package. When done, let them cool. Add to cooled berries, cinnamon, dry mustard, mace and dash of salt. Drain juice from pineapple. Dissolve gelatine in 1/4 cup of pineapple juice. Mix cranberries, pineapple, 4 ounces wine and gelatine. Chill.
Combine sugar, cooking oil and eggs; beat well. Sift together dry ingredients and add to mixture. Blend in the milk, pumpkin and pecans. Bake in 3 greased and floured layer cake pans. Bake 40 minutes at 300°. Cool and frost.
Brown ground chuck with onion; mix with remaining ingredients. Pour into an unbaked pie shell. Bake at 400° for 15 minutes.
In large bowl combine all ingredients. Turn into a greased 2-quart casserole. Bake at 350° for 50 minutes or until top is light brown.
Preheat oven to 350°. Mix crackers, margarine and poppy seed. Mix soup, sour cream and broth in separate bowl. Layer in large baking dish in this order: soup mix, chicken, cracker mix. Repeat, ending with crackers. Bake for 30 minutes.
In 3-quart saucepan combine soup, milk, cheese and pepper; add noodles and chicken. Over low heat, heat through, stirring occasionally. Serves 4.
Brown and drain hamburger, bacon and onion. Combine remaining ingredient. Bake 40 minutes at 350°.
Mix sugar, milk and oleo. Add pecans and coconut. Mix well. Roll into small balls and stick toothpicks in each ball; chill. Melt the chocolate and paraffin in pan over boiling water. Dip candy in this mixture and refrigerate again.
Boil broccoli until tender. Boil chicken until tender. Mix mayonnaise, lemon juice and soup. Bring to a boil. Layer broccoli, chicken and soup in casserole dish. Top with Cheddar cheese. Place in oven at 350° for 30 minutes.
Mix corn meal, salt and soda. Add milk and egg; beat well. Add oil and remainder of ingredients. Bake at 350° not less than 45 minutes.
Bake at 350° for 35 minutes. When cool, frost with any white frosting.
Place chunked ham and sliced potatoes in buttered casserole. Top with cream and shredded cheese. Cover and bake at 325° for 1 1/2 hours.
Dissolve jello in hot pear juice. Add 1 cup water and let set. Beat pears and cheese. Add to jello and fold in whipped cream.
Mix together cornstarch and 2 tablespoons water; set aside. Place water, sugar, cloves and cinnamon in saucepan; bring to boil. Whisk in cornstarch mixture, stirring constantly. Return to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Strain and cool to room temperature. Whisk in wine and refrigerate 2 to 24 hours. Puree peaches in a food processor or blender; stir into the cold syrup. Stir in the cream; cover and refrigerate. Spoon into wine or parfait glasses.