HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thicken peach liquid with 1 tablespoon cornstarch. Pour peaches and liquid in a 9 x 13-inch pan. Spread dry cake mix over peaches. Pour melted butter over cake mix. Let butter soak into cake mix for at least 15 to 20 minutes; the longer, the better. Sprinkle coconut, then pecans over all. Bake at 350° for 45 minutes or until browned all over.
Mix ground beef, onion, salt, pepper and cornstarch well. Put one tablespoon of beef and onion in center of square and fold it into a triangle. Stick outer edge of wrapper with a little water and seal the won ton. Heat 7 to 10 tablespoons of Crisco oil; fry won ton 6 at a time. Use medium heat; fry until golden brown.
Slice and layer bananas over bottom of pie shell. Mix Jell-O pudding according to directions on box using skim milk. Pour pudding over bananas. Top with chocolate Cool Whip. Chill and serve.
Mix in bowl the flour, cocoa, salt, sugar and baking powder. Add milk, vanilla, butter or oleo and nuts. Pour into ungreased pan. Mix and pour over batter, brown sugar, cocoa, white sugar and hot water. Bake 30 minutes in 350° oven.
Scrub the mussels under running water with a hard-bristled brush, making sure to discard any mussel with an open shell. Rinse in several waters to remove all the sand. This is most important, as you will otherwise end up with a gritty stew. Melt the chopped onion in the butter. Add the mussels and all the other ingredients except the parsley and the extra butter. No salt, please, for the mussels themselves are quite salty. Put the saucepan on a fierce heat and cover with a glass plate so that you can see when the mussels open. It takes only about 5 minutes. When they are open, they are cooked. Fish them out of the liquid and discard the empty top shell and the beard, keeping the shell to which the mussel is attached for serving.
Drain, debone and flake salmon. Add remaining ingredients; mix well. Pour into a greased 1 1/2-quart loaf pan. Bake for 1 hour at 350°, until top is golden brown and the loaf is firm, yet moist and tender.
Stir the first 5 ingredients in a bowl. Mix oil, eggs, milk, pumpkin, cranberries and chopped nuts in another bowl. Mix the 2 bowls together. Pour into 2 large loaf pans or 8 miniature pans and bake at 325° for 40 to 45 minutes. Cool 5 minutes and unmold.
Mix all ingredients together and pour into baking dish. Bake at 350° for 25 to 30 minutes.
Pour broth into beaten eggs; add crumbs. Add remaining ingredients and pour into greased dish. Bake at 325° until firm.
Saute onion in margarine. Cook broccoli according to directions. Combine all ingredients in large bowl. Mix well. Pour into 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Beat eggs well in mixer or blender. Add sugar and evaporated milk. Beat well until blended. Add vanilla. Add milk. Pour into 1-gallon freezer; freeze until firm 20 to 30 minutes.
In a double boiler, melt chips and shortening, stirring until smooth. Remove from heat; stir in raisins and almonds. Drop by tablespoon onto wax paper. Chill until ready to serve. Yield: 2 dozen.
Cut meat in 1 1/2-inch cubes. Brown onion in butter until slightly brown; add meat. Add flour and seasonings; blend well. Add water or part water and tomato juice. Cover and cook slowly until tender, about 1 hour. Add potatoes and cook until tender.
Bring tomatoes and sugar to boil over low heat. Boil 1/2 hour. Mash with eggbeater. Mix to color thoroughly with small package of Jell-O (no water). Strain and put into freezer containers. Freeze.
Place banana slices in bottom of crust. Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours until set. Serve with caramel topping. Makes 8 servings.
Cook chicken, adding salt to water, then dice. Cook spinach; drain, but reserve 1 cup of liquid. Saute onion in margarine; stir in spinach and chicken and set aside. Combine soup, spinach broth, milk, chiles, sour cream and half the cheese; mix well. Stir half of sauce mixture into spinach and chicken mixture. Reserve remaining sauce. Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and place, seam side down, into 2 lightly greased 10 x 9 x 2-inch baking dishes. Spoon remaining sauce on top. Bake, uncovered, at 350° for 25 minutes. Sprinkle remaining cheese on top and bake 5 more minutes. This will make 8 large servings.
Arrange ham and heat in shallow dish. Heat through at 350° for 1/2 to 1 hour. Drain peaches, saving syrup. Saute green pepper and onions in margarine or butter about 4 minutes. Add peach syrup to vegetables. Mix the brown sugar, cornstarch and dry mustard together and add to vegetables. Blend the catsup and lemon juice into the vegetables.
On a 12-inch round platter, layer ingredients in order. Serve with tortilla chips.
Cream sugar, oil and eggs. Add vanilla. Sift soda, salt and cinnamon. Add to creamed mixture. Add flour and apples alternately. Bake in tube pan 1 hour and 15 minutes.
Blend margarine, sugar, brown sugar (packed), eggs and vanilla. Blend flour and baking soda; add and mix well. Add chocolate chips, chopped nuts and raisins; blend. Drop by ice cream scoop into ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Mix the first ten ingredients and form into 1 1/2-inch balls. Pan-fry minced onion and the meat balls until browned in hot fat. Blend in flour. Add remaining ingredients, except spaghetti and cheese, and simmer about 1 hour.
Cream butter, sugar and add 2 eggs. Beat well. Add dry ingredients, alternate with sour cream. Add nut meats and vanilla.
Melt chocolate and shortening together. Add to sugar and mix well. Add beaten egg yolks. Alternate flour and sour milk (to which soda is added) and mix well. Add beaten egg whites and vanilla; fold in until mixed. Pour into greased and floured pan. Bake in 350° oven 45 to 60 minutes.
Sift the flour, baking powder, salt and spices together and add remaining ingredients. Melt 1/3 cup of butter. Pour over batter which has been placed in an 8 x 8-inch pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°.
In a bowl, place chopped cilantro, white pepper, salt, fresh garlic, lemon and lime juice. Add olive oil to ingredients. Stir until all ingredients are combined. Brush onto fish of your choice. Place in refrigerator for an hour covered or until ready to grill or bake. Grilling time 15 to 20 minutes depending on thickness of fish or bake in 325° oven for 10 to 15 minutes, as desired.
Combine mustard and vinegar and soak in a double boiler overnight. Cook until of desired consistency.
Preheat oven to 350°. Put butter and cinnamon in a pot and let melt. Cut your biscuits up, then put them in butter until covered. Spread them in a Bundt pan and cook for 10 minutes. Serves 8 people.
Bring 2 cups Coke to a boil. Add jello and mix well. Add 2 cups cold Coke. Add pineapple, bananas and nuts now or when mixture begins to set. Put in refrigerator until set. Makes 9 x 13-inch pan full. You can use small jello and 2 cups Coke for less.
Boil together sugar, water, jello, juice and salt. Partially cool so it doesn't curdle; add 2 1/2 cups milk or part cream if you use orange jello; add 1/4 cup orange juice. Use any flavor jello you like.	Very good.
In heavy skillet, heat olive oil until a light haze forms over it. Remove from heat and stir garlic in hot oil for 30 seconds. Return to moderate heat and toss broccoli flowerets in oil until they glisten. Add wine, salt and a few grindings of pepper; simmer uncovered for 5 minutes, stirring occasionally. Cover and simmer for another 15 minutes or until tender. Quickly transfer with slotted spoon to heated bowl or deep platter. Briskly boil liquid left in skillet over high heat until it has reduced to about 1/2 cup and pour it over broccoli.
Mix flour, soup, Italian dressing and salt. Put in bowl with cover. Put 3 tablespoons in bread bag; shake on chicken. Keep adding mixture as needed. Place in a 9 x 13-inch cake pan. Top with butter, cut in squares. Bake at 350° for 40 minutes, or until done.
Cook noodles; drain. Saute with cooking oil the minced garlic, garlic powder and onion. Add chicken, shrimp and half of the soy sauce. Mix until cooked. Add remaining vegetables; cook about 5 minutes. Add water and noodles. Mix well. Serve warm. Serves 8 to 10 persons.
Cook pie crust according to package. In a saucepan, melt 1/2 cup of little bits over low heat and remove from heat. Stir in 1 cup Cool Whip, eggs and sugar. Mix well. Pour into pie crust. Bake at 350° for 30 minutes or until lightly brown. Cool for 10 minutes. Chill for 1 hour. Layer bananas and remaining whipping topping. Top with little bits, if desired.
Mix together the juices of the lemons and oranges and powdered sugar. Mix cake mix as directed. Put into small muffin tins. Bake for only a few minutes. Dip while hot into juice mix. Makes about 7 dozen.
Crack shinbones for easier serving. In a small bowl, stir together chili powder, orange juice, oil, lemon juice, garlic, cumin, orange zest, honey, tomato paste, oregano, salt and pepper. With a sharp knife, slash a cross pattern into meaty side of ribs. Brush chili mixture over both sides of ribs, rubbing well into cross pattern. Place ribs, meaty side down in a large foil-lined pan. Cover tightly. Refrigerate for at least 24 to 48 hours.
Cook squash in very little water until tender. Drain, mash and measure out 2 cups. Mix all ingredients together. Pour into 2 unbaked pie shells. Bake at 400° for 45 minutes.
Trim fat from meat and render in skillet. Remove rendered pieces with slotted spoon and discard. Cut meat into 1/4-inch strips, 2 or 3-inches long. Put 1/4 quantity of meat into skillet, browning quickly. Repeat until all meat is cooked, then return meat to skillet. Stir in soup mix and mushrooms with liquid; heat until bubbly and meat is tender. Slowly stir in sour cream until blended, stirring constantly until heated. Serve over noodles.
Melt butter in saucepan over low heat; remove from heat. Stir in sugar and coconut; shape into 3/4-inch balls. Chill until firm. Dip or drizzle chocolate over coconut balls. Makes 3 1/2 dozen.
Mix together and put in pan. Spread 6 to 8 chicken breasts on top. Bake at 300° for 3 hours. Great for those days at the pool. Dinner can cook while you swim!
Brown ground beef. While ground beef is browning, cut up bell pepper and onion and cook with meat. In a crock-pot, mix both cans of tomato sauce, can of tomato paste and browned meat with bell pepper and onion. Cover with water and mix together. Slow cook for 1 hour. After 1 hour of cooking, stir in pack of spaghetti sauce seasoning. Cook ingredients for an additional hour. Serve over cooked spaghetti noodles.
Microwave on High for 3 minutes. Do not stir. Add 2 cups pecans. Microwave 7 minutes on High; do not stir. Remove bowl and place in cool water. Add to pecan mixture the oleo and vanilla. Stir well until mixture begins to turn a creamy color. Drop on buttered wax paper. Makes 2/3 dozen small pralines.
Drain pineapple; reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary; arrange chicken in shallow baking dish, skin side up. Broil until brown; stir sauce and pour over browned chicken. Bake at 400° for 30 minutes. Arrange lemon and pineapple around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Makes 6 servings.
Microwave for about 3 1/2 and 4 1/2 minutes. Pour in buttered 8 x 8 pan. Let set up and cut into squares.
Preheat oven to 350 degrees. In a 9 x 13 inch baking pan, melt butter. Sprinkle crumbs over butter. Pour milk evenly over the crumbs. Top evenly with chocolate, coconut and nuts. Press down gently. Bake for 35 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Cut meat into 3/8-inch cubes. Chop and crush garlic and mix with water. Mix all spices, salt and garlic with the meat. Pour 1 or 2 cups of tepid water over the mixture. Let stand several hours before stuffing into the casing.
Mix first 6 ingredients in a large bowl. Place in a large, greased baking dish (9 x 13-inch). Sprinkle with pepper, parsley and paprika. Bake at 300° for 1 1/2 hours.
Pound 6 tablespoons flour into sides of steak. Brown in hot fat in skillet. Add all of ingredients; cover. Cook over low heat or in oven (275° to 300°) until tender (2 to 2 1/2 hours). Uncover last 15 minutes to cook down to thick sauce.
Combine all ingredients; mix well. Pour into a greased 1 1/2 quart casserole. Bake at 350° for 45 to 50 minutes. Yields 4 to 6 servings.
Prepare pie filling according to package directions. Put cubes of cream cheese in medium saucepan, pour 1/3 of the prepared pie filling over the cubes and stir over low heat until melted and smooth. Let cool. Pour the plain lemon pie filling in the shell first (very important), then spread the lemon/cream cheese mixture evenly on top. Top with Cool Whip before serving.
Soften gelatin in cold water. Dissolve in hot water and chill until partially set. Line side of an 8-inch square pan with macaroons. Roll remaining macaroons to cover bottom of pan, reserving 1/4 cup crumbs to sprinkle on top. Add pineapple to gelatin that has been added to whipped cream. Pour into the pan. Top with remaining crumbs and chill thoroughly. Serves 9.
Prepare macaroni and cheese dinner as directed on box. Pour in drained tuna, onions, mixed vegetables, mushroom soup and milk. Cut up the margarine and fold in. Salt and pepper. Put in casserole dish and bake at 325° for 30 minutes or until done.
Mix red food coloring and sugar. Mix vanilla, milk, Jell-O, coconut and pecans. Chill for approximately 1 hour. Shape into 1-inch balls. Roll in red sugar. Makes 100 to 125.
Heat butter, sugar, eggs and dates in a pan, stirring constantly until it becomes a homogeneous mass. Add nuts and Rice Krispies. Cool. Moisten hands. Shape into balls and roll in coconut.
Stir pudding mix, undrained pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. Chill 1 hour or until ready to serve.
Bake crust, flour, butter, 1/2 cup pecans, until brown.
Cream butter and sugars. Add egg and orange juice. Stir in cranberries. Sift dry ingredients and stir into cranberry mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine all ingredients except 1 cup nuts. Shape into ball and roll into crushed nuts. Refrigerate until serving time.
Mix shortening, sugar and eggs thoroughly. Stir in coffee and applesauce. Mix in dry ingredients and add raisins and nuts. Chill 2 hours. Drop rounded tablespoonfuls 2 inches apart on lightly greased baking sheet. Bake at 400° for 9 to 12 minutes. If desired, frost when cool with Lemon Butter Icing. Makes 7 to 8 dozen cookies.
Melt shortening, blend in sugar. Cool. Stir in egg, then sifted dry ingredients. Add nuts and vanilla. Spread in a greased 8-inch pan. Bake for 25 minutes in a 350° oven. Do not overbake.
Combine first 4 ingredients and pour into greased 2-quart casserole. Lay chicken on top. Sprinkle with dry onion soup mix. Cover casserole airtight with heavy aluminum foil. Bake 2 hours without opening the foil at 350°. Can be frozen after baking. Serves 6.
Cook rice and keep warm. Saute shrimp and onion in butter for 10 minutes until tender, but not brown. Add mushrooms and slowly saute a few more minutes. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes. Add sherry and cook until well blended and hot. Serve over rice. Double recipe to feed 4 to 6 people.
Cream oleo, sugar and eggs until fluffy. Add potato and pineapple. Mix well and add dry ingredients and beat well. Add vanilla. Bake at 350° until done (about 45 minutes) in 9 x 13-inch pan. Add nuts if desired. Frost. Keeps well.
Saute celery and onion in butter. Cook and drain the broccoli. Combine the soups and Cheez Whiz in saucepan and heat until blended. Combine onion mixture, soup mixture, cooked rice and broccoli. Pour into a casserole. Top with grated cheese and dash of paprika. Bake at 375° for 10 minutes.
Fry artichokes or asparagus with oil, onion and garlic until tender and onion is transparent. In a separate bowl, mix eggs, Parmesan cheese, Mozzarella cheese, salt, pepper, parsley and baking powder.
Mix together oleo and oatmeal. Remove from stove and add onion and potato. Soak toast in boiling water, then drain. Mix all ingredients together and add salt and pepper to taste.
Cook hen until done; remove from bones and grind. Mix with tomatoes and chili sauce into broth from hen. Stir all together and cook for about 10 to 15 minutes; turn off heat and cool stew, then stir in the can of sweet milk and it is ready to eat.
Beat eggs; add sugar and flour. Mix well. Add butter or margarine and other ingredients. Pour in deep dish pie pan or 2 regular size pie pans. Bake at 350° for 30 to 40 minutes.
Combine first 7 ingredients and roll into bite size balls; fry. Blend and heat in crock-pot Heinz chili sauce and grape jelly. Add meatballs and simmer 2 hours or longer.
In a bowl, combine first 6 ingredients. Add beef and mix well. Shape into 48 meatballs. In a dutch oven; brown meatballs in oil; drain. Add broth, soup potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer for 30 minutes or until vegetables are tender. Sprinkle with parsley. Serves 8.
Cook ham 15 minutes per pound. Remove from oven; cut away rind. Tear large strips of aluminum foil. Mix brown sugar and black pepper on foil. Pack on ham. Wrap ham in foil; cook for 40 minutes. Remove from oven; immediately pour off juices.
Separately mix Jell-Os as directed. Let stand. In a glass trifle bowl, layer first the blue, cubed Jell-O, then Cool Whip and third, the sliced strawberries. Place on Cool Whip. Slice pound cake into little cubes. Place in with strawberries. Add blueberries. Fourth, add more Cool Whip. Fifth, add red Jell-O, cubed. Top with a dab of Cool Whip and a strawberry to garnish.
Combine sugar, syrup, butter and half cup of cream. Then bring to a boil, stirring constantly. Add remaining half cup of cream. Cook slowly to very hard ball stage on oven at 260°. Remove from heat; add nuts and vanilla. Pour in 8-inch greased square pan. Mark in squares when partially cool. Cut when cold. Wrap caramels in wax paper and keep in a tight container. Makes up to 100 pieces.
Cream the sugar and oil. Add eggs. Sift dry ingredients and add. Beat until mixed well. Add carrots, pecans and flavoring. Grease and flour 4 pans. Divide batter evenly into pans. Bake at 375° for 20 to 25 minutes.
Mash boiled potatoes; add remaining ingredients. Put in buttered casserole dish, cover and refrigerate overnight. Bake at 350° for 45 minutes.
Place first 3 ingredients in pan on top of stove. Bring to boil and boil for 2 minutes. Remove from stove. Add remaining ingredients. Stir this until it begins to thicken. Spoon cookies out on wax paper. Let cool.
Boil and debone chicken breasts. Tear into bite-size pieces. Line 1 large or 2 small Pyrex dishes with crackers including sides. Layer all chicken on top of crackers. Mix soups and sour cream. Pour over chicken. Crumble crackers and sprinkle light layer on top. Cook 45 minutes at 350°.
Combine the dressings and mix well. Mix together remaining ingredients, add dressing and mix lightly. Chill.
Cream the first two ingredients well. Mix flour, baking soda and baking powder. Add flour, nuts and Rice Krispies. Mix well. Refrigerate for 1 hour or more. Roll into balls. Place on a cookie sheet and press with a fork that has been dipped in sugar. Bake at 325° for 10 to 15 minutes.
Mix together cottage cheese, Ricotta cheese, eggs, onion and spinach. Cook noodles for 10 minutes. Layer 1/2 cup sauce in bottom of a 9 x 13-inch pan. Next, 3 noodles and 1/2 of cheese/spinach mixture. Next, 1/2 cup Mozzarella cheese. Repeat layers, ending with 3 noodles on top, sprinkled with Mozzarella cheese. Bake at 375° until brown. Set for 10 minutes, then slice.
Combine all ingredients except milk and flour in a 4-quart pan. Cover and bring to a boil. Reduce heat; simmer, covered, about 1 hour or until barley is done. Mix flour with milk. Add to soup, stirring constantly, until thick. Makes about 2 quarts of soup.
Make a cooked sauce with 1 cup of the milk and the flour. Let cool, then add all other ingredients and stir well. Freeze in either trays or freezer. Makes 1 gallon.
Mix all ingredients together and squeeze together. Roll approximately 1 tablespoon of mixture into egg roll wrapper. Beat an egg to seal corners. Use as much oil as you'll need to deep fry egg rolls in wok. Cook egg rolls approximately 5 to 6 minutes. Makes about 25 rolls.
Preheat oven to 350°. In a large mixing bowl, mix all ingredients on low speed for 4 minutes or until well blended. Scrape bowl often. Bake for 35 minutes, or until inserted toothpick comes back clean. Dust with powdered sugar.
Dice 4	slices	of bread and place in a 13 x 9 x 2-inch baking pan or dish. Mix crab, mayonnaise, onion, celery and soup. Spread over the diced bread. Dice remaining bread and place over crab mixture. Beat eggs and milk.	Pour over bread and crab mixture. Sprinkle	grated cheese on top. Place in refrigerator for several hours or even better if left overnight. Bake at 350° for 1 hour or until puffed and brown. Makes 8 or 10 large servings.
Heat oven to 400°. Generously grease tube pan. Mix cheese, parsley, basil, garlic powder and paprika; reserve. Mix baking mix, sour cream and milk until soft dough forms; beat vigorously for 30 seconds. Knead dough 10 times. Shape dough into 1-inch balls. Dip each ball into melted margarine. Roll in cheese mix. Arrange balls 1/4-inch apart in layers in pan. Sprinkle remaining cheese mixture over top. Bake until golden brown, about 20 minutes. Cool 5 minutes. Loosen edges from side. Remove from pan.
Cook Cauliflower and leek in salted water until very soft (approx 15 min.). Drain. Return veggies to pot to heat and dry. Place 1/2 of veggies plus 1/2 of remaining ingredients in food processor. Process until smooth. Repeat with rest of mixture.
Halve the flank steak lengthwise with the grain. Cut each piece across the grain into 1/4-inch wide slices. In a medium bowl, combine 1 tablespoon of the sesame oil, 1 tablespoon of the soy sauce and the black pepper. Stir to combine. Add the steak slices; toss to coat evenly. Cover loosely; set aside.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon. Roll biscuits in mixture; arrange in Bundt pan. Sprinkle with nuts. Melt oleo and stir in brown sugar. Pour over biscuits. Bake at 350° for 30 minutes.
Let loaf of bread thaw in fridge overnight (wrap in wax paper). Mix together brown sugar and cinnamon. After it is thawed, grease a Bundt pan. Pinch off small pieces of bread dough and roll into balls. Dip balls into melted butter, then roll balls in mixture of brown sugar and cinnamon. Layer bread balls in Bundt pan. Cover pan with wet dish cloth. Let dough rise in warm place until dough reaches top of pan, 4 to 5 hours.
Cook beans, spices and veggies in broth for 1 hour. Add chicken and cook for 15 minutes. Serve with sour cream and Monterey Jack cheese.
Sift flour with salt, soda, nutmeg and cinnamon; set aside. In large bowl with mixer at medium speed, beat butter, sugar and egg until light and fluffy. Beat in bananas and vanilla until smooth. Stir in flour mixture and oats until mixed well. Stir in nuts. Refrigerate 30 minutes.
Cream butter and sugar. Add eggs. Add applesauce and 1/2 cup water. Sift flour, soda, salt and cinnamon together. Add in shortening mixture and beat with electric mixer. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes.
Saute onion in oleo. Beat eggs. Add corn, muffin mix and onion. Pour into baking dish. Top with sour cream and cheese. Bake at 350° for about 30 to 35 minutes.
Cream together sugar and corn oil. Add eggs and blend. Sift together the dry ingredients and add alternately with milk. Add vanilla. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 10 minutes.