HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 inch x 13 inch pan. Pour peaches in, then pour the juice in. Cover with cake mix. Pour melted butter over the top. Bake at 350 degrees for 1 hour. Serve warm.
In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Puree mixture in a blender or food processor. Return to saucepan. Stir in sour cream using a wire whisk, add milk (and optional chives). Heat gently, making sure not to burn the bottom of the soup. Makes 8 1/2 cups.
Cream shortening, sugar and eggs. Add flour alternately with milk. Add vanilla. Roll part at a time very thin. Cut with cookie cutter. Bake in 350° oven until lightly browned.
Put jello, marshmallows and cream cheese in bowl and pour 1 pint boiling water over; beat with mixer until smooth. Let cool until thickened. Add whipped cream, sugar, nuts and pineapple. Pour into serving dish and when well set up, pour small box of orange jello over top. Let jello cool before pouring on. Scatter nuts over top.
Combine all ingredients in mixing bowl. Toss to mix thoroughly. Sprinkle paprika on top; chill, covered, for hours. Serves 8.
This dip is in five layers. In about 12-inches round, about the size of a pizza pan, layer.
Mix sugar, flour, pineapple juice, egg and butter in saucepan. Cook over medium heat, stirring until smooth and thickened, 10 to 15 minutes; use a whisk for best results. Cool completely. Fold in whipped cream; chill at least 3 hours. Serve with fresh fruit; apples, pears, strawberries, etc.
Sprinkle 1 teaspoon salt over cabbage and let stand 1 hour; drain. Dice and add celery, green pepper, onion and carrots. Mix sugar, water, vinegar, celery seed and mustard seed in saucepan and bring to boil. Simmer 15 minutes. Cool completely. Pour mixture over cabbage. Mix and freeze.
Saute onions in 2 to 3 tablespoons of artichoke marinade, until soft. Mix Worcestershire, Tabasco and eggs. Fold sauteed onions, cheese and chopped artichoke hearts into the egg mixture and spread into a square buttered baking pan. Melt butter in a saucepan and fold in bread crumbs; mix thoroughly. Spread bread crumbs over top of artichoke mixture. Bake at 325° for 40 minutes, or until mixture is set. Remove and cool enough to put in refrigerator. Allow to refrigerate at least 2 hours before serving. Garnish with parsley. Cut into 1-inch squares to serve. Stores well in refrigerator overnight.
Add all ingredients and mix well. Pour into two 9-inch uncooked pie crusts. Cook 10 minutes at 450°. Reduce heat to 350°. Cook an additional 50 to 60 minutes.
Preheat grill or large cast-iron skillet over medium heat. Pat chicken dry with paper towel. Rub chicken with garlic, then sprinkle with chili powder. Cook 3 minutes each side.
Prepare orange jello, hot water and sherbet; let cool until it begins to set (only a few minutes), then add mandarin oranges and Cool Whip.
Marinate chicken in lime juice, garlic, salt, pepper, chili powder and oil. Spread on tortillas cream cheese, cumin, mashed black beans, salsa and lettuce. Cook chicken on grill and slice into thin strips. Add chicken to tortillas, roll and/or slice. Enjoy!
Chop pepper and onion. You can use regular kidney beans. Precook and save 1 1/2 cups of the liquid. Cook onions and pepper in oil until tender. Add mustard seed; cook 1 minute and add rest of the ingredients with liquid from can of tomatoes and beans. Stir, breaking up tomatoes with spoon. Simmer rapidly, uncovered, for about 40 minutes, until most of the liquid is cooked away. Top with cucumber, grated cheese or chilies if you like it hot.
Melt butterscotch morsels over low heat. Add peanuts or peanut butter, salt and chow mein noodles. Stir. Drop on wax paper.
Mix dry ingredients. Melt chocolate. Pour over mixture of dry ingredients. Stir until coated. Spread on 15 x 11-inch cookie sheet covered with waxed paper. Let harden and break into pieces.
Mix in order given. Bake in 350° oven for 30 to 35 minutes in 8 x 11-inch pan.
Preheat oven to 450° to 475°. Sift flour with soda and salt. Rub lard in thoroughly until it looks leathery. Add water and mix. Use rolling pin to flatten dough about 3/4-inch thick and cut out. Bake 15 minutes in a thick black pan. This recipe was taken from a very old cookbook.
Cook noodles until barely tender. Drain and rinse. In large skillet, saute onion in butter until light yellow. Set aside. In same skillet, cook ground beef, stirring to break into bits until it changes color. Add onion and cottage cheese. Gently stir to blend.
Cook and drain pasta. Set aside to cool. Prepare other ingredients. Mix all. Pour Zesty Italian salad dressing over salad. Toss and serve. Makes a lot!
Dissolve yeast in warm water. Add sugar and oil to liquid. Mix with flour. Shape into rolls. Let rise about 1 hour. Bake in 400° oven until brown.
Combine broccoli, soup, butter and onion. Cook on low heat until done. Add Cheez Whiz and cooked rice. Layer chicken and broccoli. Mix in casserole dish. Bake at 350° for 20 to 30 minutes.
Mix together the cake mix and 2 eggs. Press the mixture into greased 9 x 13-inch pan. Mix together cream cheese, 2 eggs, confectioners sugar and melted margarine. Pour over cake mix in baking pan. Bake at 350° for 40 to 45 minutes until golden brown. Cut into squares.
Place potatoes in a shallow 1 1/2-quart dish; sprinkle with the oil and seasonings. Cover with waxed paper and microwave on High for 10 to 12 minutes, stirring twice until potatoes are almost tender. Sprinkle with cheese; cover and let stand 5 minutes until potatoes are tender and cheese is melted. Makes 4 servings.
Lightly brown beef and onion. Add tomatoes (put through blender), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, for 30 minutes. Cook lasagne; drain.
Sift dry ingredients together. Add beaten egg and buttermilk to make batter stiff. Add slightly cooled shortening and beat until well mixed. Bake at 425° in greased pan for 15 minutes. Then brush top with margarine and bake 10 more minutes.
Mix Jell-O, pudding mix and water together. Bring to a boil and boil for 2 minutes, stirring constantly, unless cooked in the microwave. Put in a covered container to cool and thicken. Add Cool Whip and mandarin orange pieces, using some to garnish top.
Split birds in half and sprinkle with salt, pepper and paprika. Place each half on square of heavy foil. Pour olive oil over each and grease well. Place birds skin side down and fill cavity with other ingredients mixed together. Fold foil squares around birds to keep in all juices. Bake in a 300° oven for 1 hour or until tender. Open foil and turn birds skin side up. Raise heat and brown about 20 minutes.
Brown sausage in skillet. Crumble and drain. Layer bread, eggs, onions, sausage, and cheese alternately in a greased 9 x 13 baking dish until all ingredients are used. Pour milk over top to moisten and refrigerate overnight. Bake at 325 degrees for 1 hour.
Mix all ingredients except meat in a bowl and stir until the sugar is dissolved. Pour mixture over the meat and marinate 12 to 24 hours in the refrigerator. Bake on a broiler pan at 350° or grill on barbecue. Baste meat throughout the cooking time.
Beat the egg whites until stiff. Add the sugar, baking powder, vanilla, crumbs and pecans. Pour into a lightly greased 9-inch pie pan. Bake for 30 minutes at 325° to 350°. Serve with whipped cream.
Combine all ingredients except topping in a mixing bowl and mix well. Pour into a 2 qt. casserole dish. Sprinkle topping mixture over potatoes. Bake at 350° for 30 - 40 minutes.
Sift dry ingredients on wax paper. Melt oleo. Beat in sugar, egg and vanilla until smooth. Stir in flour mixture from wax paper. Add apples and nuts. Bake in 8 x 8 x 2-inch pan at 350° for 25 minutes. While it is warm, sprinkle with cinnamon and sugar.
Mix first four items together and set aside. Mix rest and add to first batch. Bake in a greased and floured pan at 325° for 1 1/2 hours or longer, if needed.
Break off broccoli florets. Dice cucumber. Combine all ingredients except tomato and several onion rings. Marinate in fridge several hours or overnight. To serve, add tomato and garnish with onion rings. Serves 6 to 8.
Layer ingredients in order on crust. Bake at 425° for 18 to 22 minutes.
Melt margarine and add sugar, salt and Karo. Bring to a boil; boil for 5 minutes. Stir constantly. Add soda and mix well. Put popcorn and nuts in a large roasting pan. Pour syrup mixture over popcorn and stir to cover all popcorn and nuts. Place mixture in preheated 250° oven for 1 hour. Stir every 15 minutes. Pour mixture onto wax paper to cool. Break into bite-size pieces. Store in an airtight container.
Mix cereal, raisins and water. Let stand for 2 minutes. In another bowl, beat egg. Stir in milk, oil and remaining ingredients. Add cereal mixture (batter will be lumpy). Fill muffin lined tins 3/4 full. Bake at 400° for 20 minutes. Remove from pan immediately.
Mix all together. Cook until vegetables are soft. Add water if needed. Thicken with butter or cornstarch or flour mixture with cool water. Serve with toast, rice or mashed potatoes.
Preheat oven to 375°. Fry the sausage in small balls. Drain. Mix together the remaining ingredients. Bring to a boil. Pour over the cooked sausage balls. Let stand overnight; serve warm.
Beat eggs well. Dip pork chops in eggs, then dip in corn flakes. Place chops in nonstick pan. Bake at 350° or until tender.
Thaw spinach and squeeze out all water. Mix all ingredients. Make into balls. Freeze. Bake at 350° for 10 minutes.
Place meal in a bowl; add eggs, milk and flour. Stir. Add hot Crisco oil and stir until well blended. Place this mixture in a pan and bake at 450° for 30 minutes or until browned. (This makes 3 pans of cornbread.)
In a salad bowl, combine endive and potatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat. Serve immediately.
Mix sugar, flour and cocoa. Add milk. Put in double boiler. After milk becomes hot, add beaten egg yolks. When thick, add vanilla and oleo. Pour in baked shell. Beat egg whites for meringue. Brown in a 325° oven for 10 to 15 minutes. Makes one 9-inch pie.
In skillet, brown pork chops on both sides. Season with salt and pepper. Place in 11x7x1-1/2-inch baking pan. Top each chop with a thin onion slice.
Mix ingredients. Dip in chicken breasts and then roll in herb dressing. Bake for 1 1/4 hours in a 350° oven.
Mix hash browns, onion, soup and sour cream in bowl and add 1/2 of cheese, mix well and spread in greased 9x13 pan. Top with remainder of cheese and all of the onion rings. Bake at 350° for 45 minutes or until gold and bubbly.
Cream butter, Crisco and sugar. Add eggs, one at a time. Add flour, baking powder, milk, flavoring and sour cream. Stir in nuts. Bake in tube pan at 325° for 1 1/2 hours.
Mix tomato soup and cream of mushroom soup together. Put in bottom of an 8 x 11 1/2-inch ungreased baking dish. Brown ground beef and onion lightly on medium heat. Drain and spread over soup. Precook noodles according to package directions. Drain and place over ground beef. Sprinkle with Cheddar cheese. Top with Parmesan cheese. Cover baking dish with its top or aluminum foil. Bake in preheated oven at 325° for 1 hour.
Preheat oven to 325°. Grease and flour tube or 12 cup Bundt pan. Bake 1 hour. Cool. Invert on serving plate.
Heat corn in saucepan; add crumbled crackers and cheese. Salt and pepper to taste. Can put crushed crackers on top for garnish.
Beat the first 5 ingredients until well blended; boil over low heat, stirring for 2 minutes. Add the graham cracker crumbs, coconut and nuts. Spread in a 13 x 9-inch pan. Pat down and cool. Combine the 1/4 cup butter, milk, pudding and confectioners sugar. Mix thoroughly with mixer and spread over bottom layer. Melt the chocolate and 2 tablespoons butter. Spread on top of creamy layer. Refrigerate until set. Cut into squares.
Cook Ro-Tel and soups in pan until hot (not boiling). Using a 2-quart casserole dish or a roasting pan, layer chicken, Doritos, onions and part of the soup mixture. Continue layering and then pour remainder of the soup mixture on top. Bake 45 minutes at 350°. Sprinkle top with shredded cheese and place in oven long enough for cheese to melt.
Cook sauce for 10 minutes. Brown ribs; pour sauce over ribs. Bake in covered pan at 375° for 2 hours. Turn down oven to 275° and bake without cover for last 1/2 hour.
Shake flour in bag, add sauce, wine, water, bouillon, salt and pepper in bag. Add roast, mushrooms and vegetables. Turn several times to coat. Tie bag. Make 6 (1/2-inch) slits in top. Bake at 325° for 2 to 2 1/2 hours.
Preheat oven to 375°. Cream butter and sugars well. Add egg and vanilla. Mix together flour, oats, salt, baking powder and soda. Combine wet and dry ingredients. Add chocolate chips and grated chocolate.
Put everything into a bowl and beat with a fork or eggbeater until well blended. Cover and refrigerate.
Mix all together, leaving part of the cheese for top of the casserole. Put in baking dish. Top with remaining cheese. Bake at 350° for 1 1/2 hours.
Cut corn from cob, scraping the cob. Add milk and flour to eggs. Beat until fairly smooth. Add corn and butter; mix well. Spoon into pan of medium-hot oil. Brown on both sides. Freeze leftovers for reheating.
Mix ground beef, egg, 1 tablespoon cornstarch, salt, pepper and onion (chopped). Form into 18 balls or more. Brown them in a small amount of oil; drain.
In a stainless steel bowl pour boiling water over raisins and baking soda. Then add butter and cool.
In large soup pot, add potatoes, broth, water, salt, pepper, garlic, onion, carrots and celery. Cook until vegetables are tender. Add ham, milk and cheese. Continue to simmer approximately 10 minutes. More salt, pepper or garlic may be added to taste.
Cook rice in broth until tender. Mix oil, vinegar, mustard, salt, pepper, dill and basil. Toss with hot rice. Refrigerate, covered, 1 hour or more. Before serving, mix remaining ingredients and toss.
Heat oven to 350°. Cook stuffing according to package. Lay round steak flat. Spread dressing over steak. Roll steak up with dressing inside. Tie steak. Place in dish and pour soup over steak. Bake uncovered 30 to 40 minutes.
To prepare lemon butter, beat eggs until light. Add sugar with lemon juice and grated lemon peel. Combine in a saucepan with butter. Cook, stirring constantly until thickened to a pudding, constantly stirring. Let cool and spread on cake. Serves 8.
In a large bowl, combine the above ingredients and stir until the mixture is well blended. Place mix in a wide mouth quart canning jar. You can attach a gift tag with the serving directions on how to prepare the cappuccino and place a fabric top on it to make it more attractive.
Preheat oven to 325°. Combine dry cake mix, oil and eggs in bowl and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 minutes. Cool on cookie sheet. Remove to wire rack to cool completely. Yields 4 to 5 dozen.
Beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour and wheat flour, baking soda, salt, ginger and cinnamon. Mix well. If necessary, cover with plastic wrap and refrigerate for easier handling. Heat oven to 350°. Roll out and cut on lightly floured surface. Place on ungreased cookie sheet. Bake at 350° for 6 to 9 minutes. Cool 1 minute. Remove from cookie sheet and cool completely before decorating.
Mix first 4 ingredients and place in a greased 8 x 8-inch baking dish. Top with cheese and cracker crumbs. Pour melted margarine over the top. Bake at 350° for 30 minutes or until brown.
Cook potatoes with skins on. Skin potatoes and cube or shred. Mix other ingredients and stir through potatoes. Sprinkle with paprika. Bake 45 minutes at 350°.
Sift together flour, baking powder and salt. Melt shortening or oleo. Add brown sugar. Mix well and cool. Add eggs, one at a time, beating after each addition. Add dry ingredients, pecans and chocolate chips. Grease oblong pan. Add batter and bake at 350° for 30 minutes. Cut into bars.
Pour apple cider and ginger ale into a percolator. Put red hots, cloves and cinnamon sticks into percolator filter. Percolate mixture until done. Will keep in the refrigerator for several days.
Sift flour. Cream butter and Crisco; add sugar. Add eggs, one at a time, beating well. Add dry ingredients and milk alternately, beginning and ending with flour. Add extracts; sprinkle baking powder on top. Beat at medium speed for 8 minutes. Pour into a greased and floured tube cake pan. Place in a cool oven. Turn on 300° and bake 1 1/2 hours.
Cut meat in cubes. Brown meat and onions in oil. Stir in flour and seasonings. Add	water and stir until slightly thickened.	Add bouillon cubes and wine. Cover and simmer for about 2 hours. Stir occasionally.	Serves 6.
In a bowl mash potato and egg yolks. Add mayonnaise, mustard, relish and onion, mix well. Then, using teaspoon, put about 1 heaping teaspoonful of mixture to each egg white. Sprinkle tray of eggs with paprika and refrigerate before serving or serve immediately.
In a large bowl, combine the noodles, oranges, apple, celery and turkey.
Slice up the cucumbers. Mix 2 gallons of water with 2 pounds of lime. Add cucumbers and allow to soak or 24 hours. Then, drain and rinse the cucumbers and place in ice water. Allow to stand for 3 hours. Make the syrup during this time by mixing all remaining ingredients well. Drain pickles and pour syrup over top. The next day, boil until the mixture is clear and place into canning jars.
Combine first 4 ingredients. Sift together next 5 ingredients. Add to apple mixture. Pour into 9 x 13-inch greased cake pan. Bake one hour in a preheated oven at 350°. Sift a little powdered sugar over top in place of frosting.
Mix first 5 ingredients in large bowl. Mix the next 4 ingredients and add to the first mixture; mix. Do not beat! Bake in 9 x 13-inch greased pan at 350° for 30 minutes.
Stir cocoa and sugar together. Melt butter and add other ingredients, one at a time. Using mixer will give you a smooth consistency. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Combine all ingredients except sausage and mix until like biscuits. Separate dough into 2 parts. Roll out to 1/4 inch thickness. Take sausage and spread over dough. Roll into rolls on waxed paper (like a jelly roll). Chill. Slice thinly. Bake at 400° for 10 minutes. Can be baked before and stored in tins. Reheat in oven just before serving.
Cream margarine and sugar; add egg and lemon juice and beat well. Mix dry ingredients; add to creamed mixture. Mix well and stir in nuts. Shape in 1 to 1 1/2-inch in diameter rolls and wrap in wax paper. Chill. May be left overnight in fridge. Slice very thin; bake on greased cookie sheet in a 350° oven for 12 to 15 minutes. Makes 5 dozen.
Start heating oven to 375°. Grease an 8-inch pie plate. Combine sugar, pie crust mix, cinnamon and nutmeg until crumbly. In pie plate, place applesauce; sprinkle with lemon juice. Spread with crumbly mixture. Bake 25 to 30 minutes or until tender. Serve warm with cream. Makes 4 servings.
Make cornbread according to directions. Let cool and crumble. Add the rest of the ingredients and mix with enough Miracle Whip or mayonnaise to be moist. Makes 6 servings.
Wash, break and string the beans. Blanch the beans. Put beans into clean jars and fill to top with hot water along with salt. Seal cans.
Scrub potatoes but do not peel. Boil potatoes until fork-tender. Drain. Cut into 1/2-inch cubes and let cool. Add remaining ingredients, stirring well. Refrigerate until serving. Yields 10 (1/2 cup) servings.
Soften cream cheese. Mix pineapple and sugar in pan. Bring to boil. Add jello and stir. Refrigerate until lightly jelled. Slowly add to softened cream cheese. Fold in Cool Whip. Pour into pretty glass bowl and refrigerate. Serves 16 to 20.
Put eggs in double boiler. Add vinegar and sugar, beating constantly until thick and smooth. Remove from heat. Add butter and cool. When cold, fold in whipped cream and fruit mixture. Leave in refrigerator for 24 hours before serving. Could add bananas, coconut and pecans too, if desired.
Mix mayo and sugar together. Layer all other ingredients. Spread mayo mixture on top. Garnish with a few of the leftover oranges. Chill for about 30 minutes or serve immediately.
Mix sugar, corn meal and flour. Add remaining ingredients and mix well. Pour into pie shells. Bake at 325° for 40 minutes.
In glass coffee maker, mix all ingredients except whipped cream. Add spoon of whipped cream on top. Yields 4 servings.
Mix together and pour into casserole dish. Sprinkle with crumbled Ritz crackers on top. Pour melted butter over mixture. Bake at 350° for 35 to 40 minutes.
Brown sausage. Drain or chop ham in small pieces. Cut bread and cheese into bite-size pieces. Beat eggs a little. Add all ingredients together and pour into a 9 x 13-inch pan. Sprinkle hash browns or corn flakes on top. Let set 12 hours. Bake at 350° for 1 hour. Let set 5 to 10 minutes before serving.
Combine cake mix, egg whites, water and 2 tablespoons creme de menthe. Beat for 2 minutes on high. Reduce to low for 1 minute. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool completely.
Lightly salt and pepper the fish. Marinate in sherry for at least 1 hour. Butter the pan. Lay the fish down, then spread with mayonnaise, mixed with sliced onion. Sprinkle with bread crumbs. Dot with butter. Bake in 400° oven for 20 to 30 minutes, uncovered.
Cream sugar and shortening well; add margarine and beat until fluffy. Add egg yolks 1 at a time, beating well after each. Mix in vanilla and buttermilk alternately with sifted dry ingredients; mix well. Add coconut and pecans. Fold in beaten egg whites and pour into three 9-inch layer pans. Bake in 375° oven for 30 minutes.
Mix all together. Cover and bake 3 to 4 hours at 350°. Serve over noodles. Serves 4 to 6.
Blend corn syrup, butter and extract with salt. Add sugar and use hands to mix until smooth and well blended.
Cook broccoli according to directions. Place in 9 x 13-inch baking dish. In saucepan, melt butter. Add onion and cook until transparent. Blend in flour, salt and pepper to form a smooth paste. Gradually add milk and cook, stirring constantly, until mixture thickens. Add chicken and pour sauce over broccoli in baking dish. Top with cheese. Bake 15 to 20 minutes in 350° oven. Put under broiler 2 to 3 minutes to brown.
Preheat oven to 400°. Brown veal in olive oil with 2 garlic cloves. Slice tomatoes in thick slices. Add to veal, then add mushrooms. Mix wine and cheese together. Pour over meat and bake at 400° for 30 minutes.
Soften cream cheese and margarine at room temperature. Then mix with other ingredients. Serve with fruit.
In large mixing bowl, beat eggs. Beat in oil, sugar, pumpkin and prune juice. In another bowl, combine flour, baking powder, baking soda and spices. Add to pumpkin mix and stir until just blended. Fold in prunes and nuts. Evenly turn half batter into each of 2 loaf pans. Bake at 350° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans on rack 10 minutes. Turn out of pans and let cool. Slice to serve. Makes 2 loaves.
Layer ingredients in dish. Cook in covered dish in microwave until done. Cooking time may range from 20 to 30 minutes.
Mix together and beat all ingredients at medium speed for 4 minutes. Bake in long 13 x 9-inch pan at 350°. Cool and ice.
Spray 10-inch quiche pan with butter flavored Pam. Blend eggs, milk, melted margarine, flour, salt and pepper (can be done in a blender). Add cheese, broccoli and mushrooms to mixture. Pour into quiche pan and bake at 350° for 40 to 50 minutes. Let stand 10 to 15 minutes before serving.
Wash tomatoes and slice. Sprinkle with salt and pepper, then dredge in flour. Heat the bacon fat in a frying pan. When the bacon fat is hot, add the tomatoes and brown on both sides. As the tomato slices are done, remove to a serving platter. Sprinkle with sugar and dot with butter.