HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients. Add Crisco. Mix into crumbs. Add the egg; mix well. Put into pie plate.	Arrange sliced peaches on	crust.	Cream the sugar and 1 tablespoon oleo or butter; add the egg.	Mix well; pour over peaches. Sprinkle with cinnamon. Bake in a 350° oven for 60 minutes.
Heat butter in a large skillet over medium heat. Add tomatoes; cook 2 to 3 minutes or until thoroughly heated, stirring often. Be careful that skins do not burst. Sprinkle with parsley. Use as a garnish or complement to other side dishes.
Take eggs. Beat up and add salt and pepper in a little milk. Put butter in small skillet, then pour egg mixture in. Let the sides set up, about 1 minute. Put a lid on it and let it cook a couple of minutes. Take lid off. Put cheese, ham or bacon on one side, then flip the one side over and seal the edges with your spatula. Let cook until cheese melts.
In saucepan melt margarine; add celery and saute 10 minutes. Stir in white sauce mix and add half and half, chicken broth and sherry. Stir over low heat until soup bubbles and thickens slightly. Stir in crabmeat and simmer 1 to 2 minutes longer until heated through. Add salt and pepper to taste.
Preheat oven to 425°. Line a 9-inch pie pan with pie dough. Dot with butter. Layer tomatoes and top with sugar, spices, vinegar, butter and a sprinkling of flour until all ingredients are used. Vent crust in center of pie. Bake 20 minutes at 425°. Reduce heat to 375° for 35 to 40 minutes. Serve warm with a wedge of cheese.
Brown ground beef and onion. Mix and simmer for 1 hour. (Can add broken spaghetti or small shells.) Serve and enjoy.
Combine and mash Jell-O and cream cheese. Mash in marshmallows, then add water; add and mix pineapple, water and nuts. Refrigerate until thick. Whip cream until thick and fold into mixture. Refrigerate until firm.
Put Hershey bar, marshmallow cream and chocolate chips in large bowl and set aside. Put remaining ingredients (except pecans) in pan and bring to a boil for 7 to 9 minutes, stirring constantly. Pour over first mixture and stir until well mixed. Then add chopped pecans. Drop or pour into buttered pan before it hardens. Makes 5 to 6 pounds. Delicious.
Microwave caramels and evaporated milk on High 3 1/2 to 5 minutes in a microwave-safe bowl. You may either chop the pecans or leave them whole. Stir in pecans. Drop by teaspoonful onto buttered cookie sheet and refrigerate until set. Melt dipping chocolate in microwave according to package directions. Dip caramel mixture into chocolate and place on wax paper.
Combine first 5 ingredients, set aside. Combine brown sugar and next 7 ingredients in large mixing bowl. Stir in dry ingredients and beat at medium speed until well blended. Spray 13 x 9 x 2-inch pan with vegetable cooking spray. Bake at 350° for 30 to 35 minutes.
Mix sugar, oil, eggs, water and pumpkin. Add dry ingredients. Mix all together real good. Pour into greased coffee cans. Bake 1 hour at 350°.
Mix sugar, flour, oats, cinnamon and salt. Cut in butter until mixture is crumbly. Spread apples over bottom of buttered 8 or 9-inch baking dish. Sprinkle crumbly mixture over apples. Bake uncovered at 350° for 40 to 45 minutes.
Cream sugars and oil. Add pumpkin, eggs and vanilla. Mix with dry ingredients. Grease 3 (1 pound) coffee cans and pour mixture into these. Bake at 350° for 1 hour. Cool 5 to 10 minutes. Remove from cans. Delicious and moist.
Sift together dry ingredients. Combine eggs and milk with dry ingredients. Mix well. Add cracklings. Put shortening in skillet and get it hot. Pour in batter. Bake 20 to 25 minutes at 450° or until brown.
Boil sugar and milk to soft-ball stage. Add vanilla and peanut butter. Stir until well blended. Turn out in buttered dish.
Brown hamburger; drain. Grind bologna in food processor. Add bologna and seasonings to meat. Add spaghetti sauce, 3 cups cheese and parsley. Heat until warm. Spoon on bun halves and top with extra cheese. Bake at 350° for 10 to 13 minutes.
Cook squash and onion in boiling water for 5 minutes; drain. Combine soup and sour cream. Fold in squash and onion. Combine stuffing with butter; spread half of stuffing mix in bottom of casserole dish. Spoon squash mixture on top. Sprinkle remaining stuffing on top. Bake at 350° for 35 minutes.
Sift together flour, sugar, salt and baking soda. In a separate bowl, stir together slightly beaten eggs, cooking oil, buttermilk, vanilla extract and mashed banana. Add the liquid ingredients to the dry ingredients. Stir with spoon until evenly mixed. Stir in chopped nuts. Pour into well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 1/4 hours.
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring constantly. Remove from heat. Add vanilla and powdered sugar. Beat with a mixer until smooth and thick, about 6 minutes. Pour into buttered pan and freeze for 20 minutes. Cut into pieces. Yields 1 pound.
Slice the parsley, mint and green onions into small pieces. Cut the tomatoes into cubes. Soak the cracked wheat and mix all of the ingredients together. Add oil, salt and spices. Add more salt or lemon if needed. Serve it with cabbage (wrap and eat). Can be made ahead. Serves 5.
Place meat and vegetables in covered casserole. Mix soups and Kitchen Bouquet and pour over. Bake 5 hours in a 250° oven. Add 1 large can of sliced mushrooms just before removing from oven. Minced garlic and chunks of zucchini are good. Add some water for more gravy.
Break cake into bits. Place in casserole size dish. Separate eggs. Beat the egg whites until they stand in soft peaks. Place chocolate chips and slightly beaten egg yolks in a saucepan. Stir the mixture over low heat just until chocolate melts. Add chocolate mixture to beaten egg whites. Fold in whipped cream. Pour over the cake bits; stir lightly to mix. If no munchers are about, dessert keeps well in refrigerator.
Cook carrots and squash together, about 8 minutes. Saute celery and onion together. Place in layers; sprinkle top layer with stuffing mix. Cover and bake 20 minutes at 350°, then uncover and bake 10 minutes more.
Freeze banana halves until firm. Combine all ingredients and blend until smooth. Serve in tall glasses. Has 155 calories and 80 mg sodium.
Slice zucchini into thin slices. Put squash into buttered casserole dish. Cook remaining ingredients for 5 minutes. Pour over squash and bake 1 hour at 350°.
Combine first four ingredients and cut in margarine until mixture resembles coarse crumbs. Toss 1 cup of crumb mixture with the yams and cranberries or crushed pineapple. Put in a 1 1/2-quart casserole and bake in microwave oven at Medium-high for about 15 minutes, until hot throughout. Top with remaining crumb mixture, sprinkle with 1 1/2 cups miniature marshmallows and broil in oven until lightly browned. Makes about 6 servings.
In 8-quart Dutch oven over medium-high heat, cook bacon until browned. Remove bacon to paper towels to drain. Spoon off all but 1 tablespoon bacon drippings.
Mix together. Make into balls. Bake at 400° for 20 minutes, turning over after 10 minutes. Freezes well, but do not bake before freezing. Good and these are not dry!
Blend cheese with seasonings; mix in shrimp. Serve as a dip for crackers, potato chips, celery or carrot sticks. Good for stuffing celery.
Mix cream cheese and creamed margarine together. Add one egg at a time to the mixture, beating after each addition. Mix in sugar, flour and extracts. Pour into a well-greased and floured tube pan. Bake at 350° for 1 1/2 hours. Cool on a rack. This makes a large cake.
Dissolve sugar in warm water. Add remaining ingredients. Freeze. (Keeps up to 1 month.) Just before serving, thaw to slush. Add 3 bottles ginger ale to 2 quarts of the mixture. Garnish with fresh strawberries.
Mix chicken, sour cream, cumin, salt and pepper and chilies together. Warm tortillas until flexible. Fill each tortilla with a little chicken mixture and a little cheese. Roll up and place, seam side down, in a 9 x 13-inch pan. Pour gravy mixture over enchiladas and top with remaining cheese. Bake at 350° for 30 minutes or until bubbly and cheese is melted.
Mix brown sugar, flour and oleo thoroughly; set aside 1/2 cup of mix for top. Now in batter add well-beaten egg, milk, soda, salt and vanilla. Pour into well-greased 9 x 13-inch pan, then add (layered) pecans and Heath or Skor bars. Lastly, sprinkle reserved mix over Heath bars. Bake at 350° for 35 minutes.
Pour a little milk in saucepan. Add peanut butter and stir until melted.
Combine all ingredients in a large stock pot. Simmer slowly, while stirring, for 1 hour or more.
Mix and pour into greased 9 x 13-inch dish. Bake at 350° for 35 minutes. May be mixed together and refrigerated until ready to cook.
Dissolve jello in hot water. (Optional: Add strawberries.) Let thicken, but not completely.
Cook potatoes in boiling, salted water 20 minutes or until tender. Drain well. Mash with milk, butter, cheese, salt and pepper. Reserve.
Cream egg, shortening, powdered sugar, vanilla, salt, soda and cream of tartar together. Add flour. Roll out 1/2-inch thick and cut. Bake at 350° for 10 minutes.
Drain beans. Brown meat thoroughly and add onions (optional for flavor). Mix all ingredients in boiler and simmer over medium heat for 1 hour. Stir occasionally.
Cook milk and sugar, stirring constantly, 15 minutes after comes to a boil. Add butter, chocolate chips, a pinch of salt, pecans, Marshmallow Creme and vanilla. Spoon on waxed paper.
Drain green beans, peas, corn and pimentos. Dice green pepper, celery and onion. Heat for dressing and cool: sugar, salt, pepper, salad oil, vinegar and water. Pour dressing over combined vegetables. Let set overnight. Keeps several days in refrigerator and can be frozen.
Peel and slice 3 large apples. Place in well-greased pan. Combine flour, oats, brown sugar and butter. Sprinkle over apples. Bake in 350° oven for 35 minutes.
Mash potatoes. Form into balls around a marshmallow. Roll in melted butter and roll in corn flakes. Bake on broil until toasted on all sides.
Grind the cranberries. Add sugar and chill, covered, overnight. Add pineapple, marshmallows and nuts. Fold in unsweetened whipped cream. Chill before serving. Will keep for several days, covered, in refrigerator. Yields 16 to 20 servings.
Beat butter with a mixer until foamy like cream. (Do not use margarine.) Sift dry ingredients into butter a small amount at a time. Beat well after each addition. Add vanilla. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes or until slightly golden at 300°. Do not overbake.
Peel and coarsely chop tomatoes, apples and onions. Combine all ingredients in stainless steel or enamel pot and slowly bring to a boil. Simmer, uncovered, for 1 1/2 to 2 hours until mixture is thickened. Stir occasionally. Remove chutney from heat and let stand for 5 minutes. Spoon into hot sterilized jars and seal immediately. Makes about 5 pints.
Cream butter and syrup and beat well. Blend in dates, nuts and coconut; add dry ingredients. Blend in boiling water. Chill 1 to 2 hours in refrigerator. Drop by teaspoonfuls on ungreased cookie sheets and bake about 12 minutes or until light brown. Bake at 350°. Makes about 6 dozen cookies.
Simmer first five ingredients in skillet 5 minutes stirring constantly. Mix together all other ingredients, then pour first mixture over this and mix well. Bake at 250 degrees for 1-2 hours stirring every 20 minutes. Store in tightly covered containers. This recipe is easier if you split it up and make in 2 batches.
Roast meat (season with garlic salt) in 325° oven until medium rare. Remove meat; cool and slice thin on electric slicer. Add water to pan drippings, then add bouillon, seasonings and green pepper. If desired, add 1 small clove crushed garlic. Simmer 15 to 20 minutes. Add thinly sliced meat. Cover and marinate 4 to 5 hours in refrigerator; freeze if desired. Serve hot on Italian bread. We add extra oregano to taste.
Melt caramels with water over low heat. Stir until smooth. Mix cereal and peanuts in separate bowl. Pour melted caramels over cereal mixture and stir until well coated. Press into a buttered 9 x 13-inch pan. Sprinkle chips over. Melt in 200° oven for 5 minutes. Remove from oven and spread melted chips evenly.
In punch bowl, mix first 4 ingredients. Refrigerate overnight. To serve: Slowly pour in champagne. Mix gently.
Dissolve jello in water. Add cranberry sauce and whip to dissolve. Cool. Add apples, celery and nuts. Chill. May be served in squares on lettuce, top with salad dressing if desired.
Mix Miracle Whip, sugar, salt, pepper and yellow food coloring until well blended and add to potato mixture (potatoes, eggs, celery and onion) and stir well. Sprinkle with paprika if desired. Refrigerate.
Place cottage cheese in large bowl. Pour Jell-O over and mix. Add pineapple and oranges. Mix gently. Fold in Cool Whip. Keep stored in refrigerator.
In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute; stir. Microwave 10 to 20 seconds longer or until chips are melted, stirring occasionally. Cool for 5 minutes. Stir in baking bits or pretzels. Spread onto a waxed paper-lined baking sheet. Chill for 10 minutes. Remove from the refrigerator; break into pieces. Store in an airtight container at room temperature. Yield: about 1 pound.
Stir together the cream cheese, 1 tablespoon Pace picante sauce, sour cream and lemon or lime juice. Add chopped onions and green chilies. Blend. Spread mixture on soft, flexible tortillas (at room temperature). Firmly roll tortillas. Put rolls in large plastic bag in refrigerator and cool overnight. To serve, cut in 1-inch lengths. Serve with picante sauce.
Sift together dry ingredients. Mix together with remaining ingredients. Bake at 350 degrees for 25 minutes.
In a 3 1/2 or 4-quart crockery cooker, combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar and pepper. Cover; cook on low heat setting for 9 to 11 hours or on high heat setting for 3 to 4 hours. Add shrimp and tofu. Cover; cook on low or high heat setting for 50 minutes more. Pour egg slowly into cooker; stir until egg cooks and shreds. Top with parsley. Makes 8 appetizer servings.
Mix all ingredients together except powdered sugar. Pour into lightly greased 9 x 9-inch pan. Bake at 350° for 30 minutes. Sprinkle with powdered sugar.
Prepare rice according to package directions (without butter or salt). Cool. Wash, core and slice apples coarsely, without peeling. Sprinkle apples with lemon juice and toss. Add cooked rice, celery, nuts and raisins. Blend well. Fold mayonnaise into yogurt. Add to rice mixture.
Place drumsticks in ungreased baking dish. Mix remaining ingredients; pour over drumsticks. Cover and refrigerate for 1 to 1 1/2 hours. Line broiler pan with aluminum foil. Place drumsticks on rack in broiler pan. Brush drumsticks with remaining sauce. Cook on 375° oven until done, 50 to 60 minutes, turning drumsticks once or twice.
Thaw strawberries and drain off juice. Sprinkle gelatin over juice in a small dish. Allow to stand until gelatin is softened. Set dish in hot water until gelatin dissolves. Combine gelatin mixture with berries. Chill until thickened but not congealed.
Mix sugar, milk, cocoa and salt in saucepan. Bring to rolling boil. Boil for 5 minutes. Take off stove. Drop in oleo and vanilla. Mix well. Add oatmeal. Drop on wax paper.
Combine all ingredients and bring to a boil in a saucepan. Cover and reduce heat. Simmer for at least 20 minutes. For variety, add your favorite meat, poultry or vegetables to this basic red sauce.
Brown pine nuts in butter. Put meat, rice, salt, pepper and cumin in large bowl. Mix well. Add pine nuts and 1/2 can tomato paste. Mix well. Prepare cabbage-wash and cut out the core. Place in boiling water to loosen leaves. Do not cook. Trim off coarse parts of leaves. Split big leaves in half & trim thick vein. Reserve trimming. Place stuffing across width of a leaf and roll from bottom side up. Roll like a cigar. Do not tuck in ends. Squeeze closed with your hand. Line the pot with leaf trimmings and rejected large leaves. Arrange rolls evenly in layers in the pot. Chop garlic and place on top of rolls. Add remainder of tomato paste and 1/2 can of puree. Add another tablespoon of salt. Cover with boiling water and place a heavy dish on top of cabbage rolls. Cook on medium heat for 25-30 mins. after it comes to a boil.
In a large bowl, beat egg whites until frothy and slightly thickened. Beat in sugar 1/2 cup at a time. Continue to beat for about 5 minutes or until stiff.
Sift together cornmeal, flour, sugar, baking powder and salt. Add egg, milk and oil. Beat until smooth. Bake in an 8-inch square pan at 425° for about 25 minutes.
Combine the cucumbers, onions, red peppers, green peppers and chopped celery and set overnight in 3/4 cup salt and 2 quarts water.
Rinse cottage cheese with cold water and drain well, pressing with a fork to squeeze. Mix and blend well. Refrigerate in covered container.
In a small mixer bowl combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed. Beat 2 minutes at medium speed.
Coat bottom and sides of an 8 1/2 x 4 1/2 x 3-inch loaf pan with cooking spray; dust with flour. Set aside.
Mix all ingredients together except 1/2 cup cheese. Pour into greased (with margarine) crock-pot and top with remaining cheese. Cook on low for 3 to 4 hours. As good as oven baked.
Dissolve yeast in 1/3 cup warm water and sugar. Put 4 cups warm water in large mixing bowl (size of small dishpan). Add salt, sugar and oil. Add	enough	flour to make a batter (like cake batter). Add	yeast mixture. Add enough flour to handle (I never measure it). Put in a large container, well oiled. Let rise until double in size. Work down. Let rise again until double in	size.
Preheat oven to 350°. In medium bowl, combine bananas, marshmallows, and orange juice. Divide mixture into 4 individual oven proof serving dishes. Bake 15 minutes, until marshmallows are melted and mixture is heated through.
Boil chicken until tender. Remove from broth and debone. Return to broth and bring to a boil. Mix Bisquick and milk until soft dough forms. Drop by spoonfuls onto boiling stew. Add bouillon. Cook uncovered over low heat for 10 minutes; cover and cook 10 minutes.
Sprinkle chicken lightly with salt. Melt 1 tablespoon of the butter in wide frying pan over medium heat. Add chicken breasts and cook until golden on each side. Stir in marmalade, tarragon and wine. Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part. Transfer to warm serving dish.
Mix all together. Then add it to shells. Bake in oven at 375° for 45 minutes to 1 hour.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan or angel food pan, 10 x 4-inch. Beat ingredients, except glaze, on low speed for 30 seconds, scraping bowl constantly. Beat again on medium speed for three minutes, scraping bowl occasionally. Spread in pan.
Combine all ingredients, except ginger ale. Mix well and bring to a boil. Strain through a cheesecloth if desired. Chill. Add chilled ginger ale just before serving. Makes about 5 quarts or 42 (4-ounce) servings.
Dice Spam. Saute in oil. Add onion. Saute until tender. Mix in remaining ingredients. Heat thoroughly in pan or place in a 350° oven until hot.
In large bowl, beat cream cheese until creamy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and glaze.
Heat oven to 425°. Spray muffin tins lightly with Pam. Combine dry ingredients. Add milk, egg whites, honey and applesauce. Mix just until dry ingredients are moistened. Fill muffin tins. Bake 15 minutes or until golden brown. Makes 1 dozen.
Mix all together. Add 1 teaspoon vanilla. Mix. Pour into 9 or 10-inch pie plate. Sprinkle on top with nutmeg. Bake at 375° until golden brown.
Chop dates, cherries and nuts in large bowl. Sift flour, sugar, baking powder and salt over dates, cherries and nuts. Mix by hand until fruit and nuts are covered. Beat eggs until foamy. Stir in mixture and mix well. Bake in 9 x 5 x 3-inch pan at 300° for 1 hour and 45 minutes. I put wax paper in bottom of pan before baking.
Mix all ingredients and bake 55 minutes at 350° in a 9 x 13-inch pan.
Cook noodles; place in a 9 x 13-inch pan. Cook onion in butter; add cream cheese and cottage cheese, egg, basil, salt and pepper. Spread half of mixture over noodles. Combine soup, milk and wine. Stir in crab meat and shrimp. Spoon half of this mixture over cheese layer. Repeat all layers. Sprinkle with Parmesan cheese and bake, uncovered. Bake at 350° for 45 minutes. Top with sharp cheese. Brown under broiler. Let stand 15 minutes before serving.
Mix in a bowl. Slice apples, flour and sugar. Put in uncooked pie crust. Sprinkle cinnamon over top and dot with butter. Bake at 400° for 25 to 30 minutes or until done.
Cook strawberries in the water until soft. Add 1 cup sugar and cook about 5 minutes. Pour over cherry jello. Cook until it sets, then add the celery, apple and nuts.
Mix all ingredients and pour into a greased 1-quart baking dish. Bake 15 to 20 minutes at 350° until golden brown and firm. Serve with raw vegetables or bread chunks. Recipe may be doubled.
Preheat oven to 350 degrees. Cook meat, onions and garlic salt together, then drain. Cook spinach until tender, drain. Combine meat, spinach, soup, mushrooms and sour cream in a 2 qt. casserole dish. Top with cheese.
Mix all ingredients well. Roll out 1/4 inch thick and cut out shapes. Place on ungreased cookie sheet. Yields approximately 4 dozen. Really are for doggies, and don't taste too bad, just not sweet.
Blend butter, sugar and vanilla in large bowl. Add eggs using a wooden spoon; beat well. In separate bowl, combine flour, cocoa, baking powder and salt. Gradually blend in egg mixture. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool. Cut into squares. Yields 16 squares.
Brown onions, celery and green pepper in oil. Brown turkey or beef until done. Mix all together and bake in oven at 325° for 25 to 30 minutes. For last 10 minutes, add cheese and Parmesan on top and complete baking.
Mix dry ingredients into bowl. Add remaining ingredients and mix well. Pour into greased and floured 9 x 13-inch dish. Bake 1 hour at 350°. Do not beat. Frost with Cool Whip when cool.
Separate egg yolks from whites. Beat whites until they are stiff. Gradually add sugar, beating well until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition. Fold in sifted dry ingredients, then butter which has been melted in the water or milk. Note dry ingredients should be sifted 3 times to properly blend them together. Pour mixture into a 2 x 8-inch cake pan, nonstick or lined with baking paper. Bake in moderate oven for about 20 to 30 minutes. Turn onto cake cooler and when cold, fill the center with stiffly beaten cream. Decorate top either with icing or beaten cream and strawberries.
Mix pudding by directions on box. Layer graham crackers and bananas (sliced). Add pudding. Top with Cool Whip and sprinkle with graham cracker crumbs.
Drain juice from fruit cocktail. In large bowl mix fruit cocktail, marshmallows and chopped pecans. In separate bowl whip cream until stiff and then add vanilla and sugar. Mix well. Add cream mixture to bowl with fruit and mix well. Set in refrigerator for 1 hour before serving. Just before serving, add sliced bananas and mix well. Makes 10 to 12 servings.
Mix green beans, onions, cucumber, salt, pepper and dill. Toss with dressing of mayonnaise and sour cream. Cover and chill several hours. May be used as salad or vegetable.
Saute mushrooms in cooking spray and set aside. Cook carrots in cooking spray and set aside. Cook frozen spinach and strain as much water out as possible.
Brown meat in butter on top of stove. Put in roaster with seasonings. Dice onion and add to meat. Add water; cover and roast 2 1/2 hours. About 3/4 hour before meat is done, add filling balls.
Cover pork chops with sauce and bake for about 40 minutes at 350°.