HumbleIntelligence/food-ner-1-Million huggingface dataset:
Puree peaches with lemon juice in a food processor or blender until smooth. Pour into a medium-sized bowl. With a mortar and pestle, thoroughly crush together cardamom and coriander. Add to peach puree along with remaining ingredients. Stir until well combined. Chill thoroughly for at least 3 hours or overnight.
Mix sugar, cornstarch and butter and toss with blueberries. Pour into a 9-inch unbaked pastry shell. Top with pastry or crumb topping. Bake at 425° for 40 to 45 minutes.
Make pie crust for 2 pies. In large bowl, combine all ingredients except butter. Mix well and spoon into pie crust. Dot with butter. Cover with top crust. Cut a slit in top crust. Bake 40 minutes at 350°.
Toss all together the first 4 ingredients. Put in a greased casserole dish. Put the green beans on top of the mixture. Add the almonds on top of the layer of beans. Add the chicken. Mix together the soup, mayonnaise and broth. Pour cream mixture over top of each layer including the top and final layer. Top with bread crumbs. Cook at 400° for 30 minutes.
Cream the shortening with sugar; add eggs, pumpkin and water. Sift together next 6 ingredients and add to pumpkin mixture. Remove seeds from orange. Using blender or grinder, grind orange, including peel; add to pumpkin batter. Stir in nuts and raisins or dates. Pour into two well-greased 9 x 5 x 3-inch loaf pans or seven 1-pound cans and bake in a 350° oven for 1 hour. Makes 2 large or 7 small loaves.
Beat egg yolks well. Add all other ingredients except whites and mix well. Last fold in stiffly beaten egg whites. Bake in a buttered dish in a 350° oven for 50 to 60 minutes. Best if placed in pan of water while baking.
Boil chicken; when chicken is finished boiling, add both cans chicken broth and cream of chicken soup. Roll out biscuits in flour and cut. When liquid boils, add salt to taste. Add dumplings and 1/2 cup milk. Let cook 20 to 30 minutes, then add chicken. Let set 15 to 20 minutes before eating.
Cream margarine and sugar. Beat in eggs, one at a time. Mix in sifted dry ingredients. Beat in mashed bananas. Add nuts. Pour into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes. While the bread is still warm, pour melted butter over top and sprinkle with cinnamon-sugar mixture. Yields 1 loaf.
Combine all ingredients. If too thick, add buttermilk to moisten. Let stand half a day before cooking.
Follow directions on box for baking cake. Bake two 8-inch round layers. Cool. Split each layer in half, making 4 layers.
Trim fat from pork chops and coat with Shake 'N Bake as per directions. Pour undrained vegetables in a baking dish. Place chops on top of veggies. Bake in a preheated 425° oven for 50 minutes.
Place all ingredients in crock-pot and cook for about 2 hours. No salt needed. Tastes like fresh out of the garden.
Cream together the first 3 ingredients. Sift together the next 3 ingredients, then add all ingredients. Mix until smooth. Fold cranberries into mixture. Put into lined muffin tins. Bake at 350° for 30 minutes.
Mix all together and let set. Can be cut into cubes and use different colors together or serve cubes of this recipe and cubes of plain jello.
Heat white sauce and cheese until smooth; add celery salt, green pepper, mushrooms and crabmeat.
Mix well and pour into large casserole dish. Top with cheese. Bake in 300° oven for 30 minutes.
Put butter, oil, onion and garlic together. Cook until onions are transparent. Remove garlic. Add the tomato paste and mushrooms. Cook 5 minutes. Add broth and simmer until mushrooms are cooked, about 10 minutes. Mix yolks and parsley together, then add to soup. Add wine to soup to taste. Don't allow soup to boil once eggs have been added.
Heat soup and cream cheese until blended, stirring constantly. Set off stove to cool. When cool, add mayonnaise. Mix water and gelatine and add to mixture. Add shrimp last. Place in refrigerator.
Simmer first 5 ingredients for about 30 minutes. Add orange and lemon slices. Serve hot.
Wash and boil chicken for 45 minutes to 1 hour. Remove chicken from broth and boil broccoli in the broth until tender. Drain and discard liquid. Mix	soups, mayonnaise, lemon juice and curry powder. Chop the chicken into chunks and mix with the soup mixture. Add broccoli to mixture. Put into greased casserole	dish and bake for 30 minutes at 350°. Top with cheese and bake for another 10 to 15 minutes.
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Sift flour, salt and soda; sift again. Add flour and buttermilk to cream mixture. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour in 3 greased and floured 8-inch pans. Bake for 25 minutes at 350°. Ice with Cream Cheese Icing.
With a cotton ball saturated with rubbing alcohol, rub the inside of the shoe and put them on bare feet. Wear the shoes until completely dry. They retain the shape they have acquired and are truly comfortable. It works!
Spread cherries in long baking dish (9 x 13 inch). Sprinkle dry cake mix over cherries. Pour melted oleo over cake mix. Sprinkle chopped pecans on top. Bake in a 350 degree oven 1 hour. Serve warm with whipped cream or ice cream.
Beat eggs, sugar and oil on high speed. Add flour, soda, baking powder, salt, cinnamon and nutmeg. Blend. Add pecans, apples and dates; stir well to blend. Pour mixture into a greased and floured tube pan. Bake in a preheated 325° oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until cake tester is clean. Let stand 15 minutes before removing from pan.
Use large aluminum turkey roaster (disposable one with no bumps). Grease and flour pan. Prepare cake mix according to package directions and bake in pan until light golden brown. Cool. Prepare pudding mix according to package directions and spread over cake. Spread drained pineapple over pudding. Slice bananas over pineapple. Cover with Cool Whip. Garnish with cherries and almonds. Refrigerate.
Mix the first six ingredients and add pecan pieces. Pour into unbaked pie crust and bake at 350° for about 50 minutes.
Heat oil in heavy skillet and brown beef. Drain in a colander. Add salt, peppers and onion. Stir well. Beat eggs well. Add milk, then mayonnaise, cornstarch and cheese. Stir thoroughly. Pour into unbaked pie shell and bake 35 to 40 minutes in a 350° oven until knife inserted in center comes out clean. Serves 6. Serve with stuffed tomato or a fruit salad with asparagus or broccoli.
Mix cottage cheese and Jell-O. Add well-drained fruits. Fold in Cool Whip. Chill for 1 hour and salad is ready to eat.
In 9 x 12 x 3-inch pan, sprinkle sausage, ham or bacon and shredded cheese. Beat together milk, eggs, dry mustard, salt and dash of pepper. Pour over bread, meat and cheese. Bake in oven at 350° for 50 to 60 minutes. Serves 10 to 12 people.
Place cooked vegetables and prepare white sauce in casserole dish. Top with bread crumbs. Bake at 375° for 25 minutes. Serves 4 to 6.
Butter casserole dish. Layer potatoes and onion. Add pats of butter. Salt and pepper to taste. Sprinkle flour. Add layer of cheese. Continue until dish is full. Fill 1/2 bowl with milk. Bake for 1 hour at 350° to 375°.
In a glass dish, thoroughly combine all ingredients, placing pork chops in last. Cover and marinate for at least four hours in refrigerator. Place chops on grill 5 to 7 inches above charcoal. Sear quickly on high on both sides. Turn fire down to low temperature and continue to cook for 20 to 25 minutes on each side or until done, turning chops occasionally, and brushing frequently with marinade.
Drop by spoonfuls onto greased cookie sheet and bake for 10 minutes at 350°.
*Or you may use 1/2 cup sour cream and 3/4 cup of water.
Dice cheeses and place in pie shell. Add ham on top of cheese. Beat eggs and add half and half, nutmeg, salt and pepper. Mix well.	Pour mixture in pie shell and bake at 350° for 45 minutes. Makes	6 servings. Serve with fresh fruit or green salad.
Butter each muffin half. Combine next 4 ingredients and spread on muffins. Top each with cheese. Broil until cheese melts. Makes 8 mini pizzas.
In large bowl, stir eggs, corn syrup, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes.
Melt chocolate. Cream butter and sugar. Add eggs and mix. Add flour and milk alternately. Add 1/2 cup hot water. Heat 1/2 cup water in pan to boiling point; add soda immediately and immediately add to chocolate mixture. Pour mixture in batter and add vanilla. Bake in 325° oven for 1 hour or until done.
In 8 x 8-inch bowl, mix all together. Bake at 350° for 45 to 60 minutes.
Mix together rice and canned soups; put in baking dish. Lay chicken on top. Sprinkle the French onion soup mix over chicken. Melt the butter; pour over mixture. Wrap tightly in foil; bake for 2 hours at 350°.
Mix the packages of the mixes together, sprinkle generously on steaks, then pour cola over steaks. marinate for a while, then grill.
Cook and drain lasagne while browning ground beef. When brown, drain excess fat (rinse for less cholesterol). Add spaghetti sauce, water, spices, salt and pepper to taste. Layer in 9 x 14-inch pan the sauce, noodles and cheeses in that order twice. Cover with foil and bake for 30 minutes at 375°. Remove foil and let cheese brown. Let set a few minutes and serve. Makes approximately 8 average servings.
Place pork in large resealable plastic bag. Combine fajita sauce and marinate in refrigerator for 1 hour. In a large skillet or wok heat 1 tablespoon oil. Add bell pepper and green onion; stir-fry about 3 minutes. Remove and set aside. Add pork and remaining 1 tablespoon oil to skillet. Stir-fry for about 5 minutes or until browned. Combine remaining ingredients and stir-fry until warm.
Mix sugar, flour and	milk. Add melted butter. Pour into greased baking dish (13 x 9 x 2-inch). Pour in fruit and sugar. Bake at 400° for 30 minutes.
Boil water and cream cheese until melted. Add jello. Mix well. Add cranberries and walnuts to taste. Pour into 13 x 9 x 2-inch oblong pan. Let set. Spread on Cool Whip when cool. Very good at holidays!
Mix devil's food cake mix following directions on box. Bake in a 9 x 13-inch pan for 12 to 15 minutes. Mix cream cheese, powdered sugar and Cool Whip. Spread this mixture on cool cake.
Brown beef, add onion, garlic, tomatoes and steak sauce. Simmer 30 minutes. Cook macaroni and add to beef mixture. Spoon in soup and mix well. Salt and pepper to taste. Put in a dish and sprinkle cheese on top. Bake for 30 minutes at 350°.
Cut candy fine. Mix flour, nuts and baking powder with candy. Beat eggs, sugar and vanilla. Mix together well. Add first mixture and blend. Put in 8 x 12 x 2-inch pan, greased (put wax paper down and grease again). Bake at 325° for 30 minutes. Do not brown.
Chip beef and sprinkle over the bottom of casserole dish. Wrap bacon around the chicken and place over the beef. Mix sour cream and soup. Pour over the chicken. Cover and bake 3 hours at 300°. Take cover off during the last half hour.
Mix all together. Pour over oyster crackers. Bake at low heat 10 minutes.
Mix all ingredients in large bowl. Store, tightly covered, in refrigerator up to 2 months and use as desired. Do not freeze.
Mix eggs, oil and sugar. Combine flour and spices. Mix together alternating with buttermilk and soda. Add chopped prunes and vanilla. Bake at 350° for 30 to 45 minutes in layer pans. Cool. Frost with Caramel Icing.
Boil potatoes with onion and Mrs. Dash (after boiling throw onion away). Chop hard boiled eggs. Chop parsley and add black olives, Miracle Whip, Mrs. Dash and chopped eggs. Mix well.
Butter bottom and sides of baking dish. Spoon a thin layer of soup on bottom of dish. Place in one can of asparagus. Sprinkle with salt and pepper. Add another layer of soup. Place sliced egg on that and sprinkle with cheese. Repeat the entire process again and top with crushed potato chips. Bake in moderate oven about 5 to 10 minutes.
Mix all ingredients together well. Drop by large spoonfuls in shallow hot oil in skillet or deep fryer. Fry until brown on both sides.
Melt butter and mix in remaining ingredients. Brush on each side of steak and marinate 1 hour or more. Cook to desired doneness over charcoal fire.
Mix and bake cake as directed on box using a 13 x 9 x 2-inch pan. When done, punch holes with toothpick at random, about 1/2 inch apart. Pour cream of coconut and Eagle Brand milk over top of cake. When cooked, put in refrigerator. Before serving, cover with Cool Whip and sprinkle with Angel Flake coconut. Keeps very well in fridge.
Mix all together and let come to a boil for exactly 2 minutes, not stirring after sugar is dissolved. Take off of stove and hasten cooling by putting in a pan of ice water for a few minutes. Then start beating until creamy. Do not attempt to put on the cake until thick enough not to run off. If it gets too thick, a drop of hot water will soften it.
Cook noodles; add vinegar and olive oil to taste. Add Lawry's seasoning salt, pepper and a dash of garlic powder. Mix all ingredients.
Brown hamburger, onions and celery. Add the rest of the ingredients and cook slowly until done.
Mix in Mix Master (all ingredients). Refrigerate twelve hours. Form into ball and roll in pecans.
Combine all ingredients. Marinate covered and refrigerated for 2 hours. Stir occasionally. Place casserole in 325° oven for 3/4 hour or until chicken is tender. Serve with brown rice.
Brown ground meat and onions. Drain fat. In a large pot, combine ground meat, tomato juice, beans and chili powder. Cook on low heat, stirring frequently, for 30 minutes.
Cook sugar, Karo, cornstarch and water until thick and clear. Add jello. Cool a few minutes and add strawberries. Put in refrigerator.
Mix all ingredients well. Bake in 2 medium loaf pans, well greased and floured, at 350° for 1 hour, or until done.
Sift flour, salt and soda. Add brown sugar and oats. Cut in shortening until crumbly. Spread half of mixture into greased 7 x 11-inch baking dish. Add apples and sprinkle with sugar. Add remaining crumb mixture. Bake at 350° for 40 to 45 minutes. Cut into bars and serve warm; or serve cold as a cookie.
Mix margarine and sugar in a large bowl. Add eggs and beat well. Add the remaining ingredients and mix well. Drop by teaspoons on to a greased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Makes about 3 dozen cookies.
Cook on low in crock-pot for 4 to 6 hours. Remove chicken. Add 2 tablespoons flour and use a whisk to make mmm gravy!
Preheat oven to 400°. Mix ingredients. Chill dough and roll into balls. Cook on ungreased cookie sheet until golden brown (very light), approximately 10 minutes.
Blend thoroughly butter and sugar. Knead in flour. Press with your hand into 2 round cakes, 3/4 inch thick. Pierce with a fork. Bake in a moderate oven for 25 to 30 minutes. When cool, slice into 8 to 12 wedges.
Mix and bake cake as directed on package in a 9 x 13-inch cake pan.
Mix cake mix according to directions on box. Bake in 9 x 13-inch pan. Mix pineapple and sugar in saucepan. Boil for 3 minutes. Punch holes in hot cake. Pour pineapple and sugar mixture over cake.
Pound chicken	breasts flat between	sheets of waxed paper. Season with salt, pepper, basil and oregano. Place thin slice of cheese on top, roll up and seal edges.	Roll in flour and pat off excess. Brown slowly in heated oil; remove after evenly browned. In same pan, add mushrooms and tomato sauce. Simmer 10 minutes. Replace chicken and simmer about 20 minutes, basting occasionally. Serve over rice or noodles.
Whip cream until stiff. Add the confectioners sugar. Fold the pineapple, sliced strawberries and marshmallows with 3/4 cup whipped cream. Leave enough for icing sides of cake.
Cream the cream cheese and peanut butter together. Add sugar and Cool Whip. Pour into crust. Grate the Hershey bar and sprinkle on top. Refrigerate.
Cook chicken and debone. Dice celery. Hard-boil and chop eggs. Chop pickles. Mix altogether; add mayo or salad dressing to moisten to taste. Makes 8 servings.
Heat dates, sugar, eggs and butter to boiling on low; boil for 2 minutes. Set aside to cool, then add Rice Krispies and nuts. In flat 9 x 12-inch pan, put 1/2 cup coconut; sprinkle over entire pan. Pour date mixture over this and sprinkle 1/2 cup more coconut over the top. Let cool and then enjoy!
Cook all ingredients together until beans are done to desired softness. Serve over already prepared rice. Goes well with biscuits.
Cream together margarine, sugar, egg, milk and vanilla. Add flour, baking powder and salt to creamed mixture. Stir in chocolate pieces. Spread in a greased 8-inch square dish. Sprinkle batter with 1/2 cup chocolate chips. Microwave at full power 5 to 7 minutes rotating dish every 2 minutes until done. Cool and cut. Or bake in conventional oven at 350° until golden brown and done.
Mix together top ingredients. Cut up 3/4 of 1/2 pound box of Velveeta cheese and cook until it thickens. When cool, add pineapple. Nuts can be added, if desired.
Mix all ingredients together (except bananas and peanuts) and cook until it thickens. Let mixture cool. Put alternate layers of sliced bananas, ground peanuts and filling in a serving bowl and cover. Top with ground peanuts. Put in refrigerator until ready to serve.
Mix together: milk, salt, cinnamon, ginger, cloves, eggs, and pumpkin. Then add 1/2 pkg. cake mix, oleo and nuts. Bake in preheated 350 degree oven for 1 hour in a 9 x 13-inch pan. Top with Cool Whip and serve.
Brown tomato paste in oil. Cook it kind of slow, and stir while browning. Add a pinch of sugar to cut the whang. When paste is brown, add 2 quarts of water. Add the onion. Bring to a rolling boil, add spaghetti noodles, then turn down heat. Add garlic, salt, and creole to taste. Cook just until spaghetti is tender.
Brown meat in a large skillet and mix in other ingredients. Pour into a 9 x 13-inch casserole and bake at 350° for 30 minutes. Freezes well.
Combine all ingredients (butter and vanilla should be added after removing from stove; thickened). Pour into baked shells. Cover with meringue and brown.
Grease 9 x 13-inch pan. Melt margarine. Drain pineapple and reserve juice. Pour melted margarine in pan. Sprinkle brown sugar evenly over margarine. Add pineapple and cherries. Combine cake mix, eggs, pineapple juice and water to make 1 1/3 cups liquid. Beat 2 minutes at medium speed. Pour over fruit. Bake at 350° for 50 minutes. Cool 5 minutes. Invert on plate. Makes 12 servings.
Mix and sift dry ingredients. Combine milk, melted butter and egg. Add to dry ingredients slowly, beating until smooth. Bake in greased square pan in 375° oven 20 to 25 minutes. Cut in squares to serve.
Brown beef and onion until done. Drain fat. Meanwhile, mix meal, corn, egg and milk. Grease heavy iron skillet and sprinkle with meal. Put half of cornbread mix in skillet, add beef and onion, jalapeno pepper and cheese. Pour remaining cornbread mix over top. Bake at 350 degrees for 45 minutes.
Put cottage cheese in bowl. Add unbeaten eggs, cheese (cut in chunks), margarine (cut in large pieces) and spinach (partially thawed and broken in pieces). Then, flour. Mix well. Salt slightly to taste. Bake 1 hour at 350°. Serves 8. This recipe is a "kid-pleaser."
Brown hamburger and drain off fat. Add water, tomato sauce, seasoning mix and noodles. Stir gently. Bring to a boil, reduce heat and cook covered 15 minutes or until noodles are tender.
Combine egg, salt and milk. Add enough flour to make stiff dough. Roll very thin on floured surface. Let stand at least 20 minutes.
Beat eggs thoroughly.	Add sugar and flour; blend in melted margarine and corn. Add milk, pour in casserole dish. Cook at 375° for 40 to 60 minutes.
Preheat oven to 350°. Prepare brownie mix as directed on package. Spoon 2 level tablespoons of batter into each muffin cup. Bake at 350° for 10 minutes. Remove from oven and press 1 peanut butter cup candy in center of each muffin. Bake an additional 5 to 7 minutes. Cool completely.
Thaw spinach and drain. Pat dry with paper towels. Place Knorr vegetable soup contents, sour cream, spinach and mayonnaise in bowl and mix. Add water chestnuts, if desired. Serve with Hawaiian bread.
Line bottom of 13 x 9-inch pan with graham cracker crumbs moistened with butter to form a crust. Save enough for top of cake. Prepare pineapple or lemon jello using only 1 cup of water. When it starts to jell, add 1 cup of sugar. Beat softened cream cheese, jello and whipped cream until well mixed (thick). Add crushed pineapple and mix well. Pour over cracker crumb crust. Add rest of crumbs to top of cake. Chill in refrigerator 1 hour.
Peel potatoes; cut into uniform cubes. Cook in boiling salted water until done. Drain off potatoes. Let cool in refrigerator. Add your 2 boiled eggs chopped up. Stir in remaining ingredients.
Arrange sliced oranges on a platter. Drizzle olive oil over oranges. Place olives on oranges. Sprinkle a little garlic salt and black pepper. Excellent when served with fish.
Preheat oven to 350°. Prepare broccoli as directed. Put broccoli into 9 x 12 baking dish. Mix in cream of mushroom soup (undiluted). Cube 1 cup of Velveeta cheese and mix in. Crumble about 12 crackers into casserole and stir slightly. Crumble and top casserole with 20 crackers or until casserole is covered with crackers. Bake for 30 minutes or until cheese is bubbly.
Mix together butter or oil, sugar and vanilla and add well beaten eggs. Add flour and cocoa; mix well. Bake in a 9-inch pan that is well-greased. Bake at 350° for 20 to 25 minutes.
Cream shortening and sugar; add well-beaten eggs. Mix enough flour to keep from curdling. Mix well and add mincemeat. Sift the remaining flour with the other dry ingredients and add to the mixture. Dough should be the consistency of roll dough. (If you are adding chopped nuts, add now.) Drop from a teaspoon on a GREASED cookie sheet (push a maraschino cherry or a nut in the center). Allow two inches between cookies for spreading space. Bake at 375° for about 12 minutes.
Bake cake as it says on box. Cool. Cut layers in half to make 4 layers. Combine sugar, sour cream, coconut and refrigerate.
Heat soup and water with Cheez Whiz. Mix remaining ingredients. Bake 45 minutes to 1 hour at 350°.
In skillet, cook onion and sausage. Remove and drain. Saute zucchini in remaining fat until transparent. Set zucchini aside. Combine 1/2 spaghetti sauce with rice and sausage. Put this 1/2 in 2-quart baking dish and add salt and basil. Mix well. Arrange 1/2 zucchini over top. Sprinkle with 1/2 Mozzarella and 1/2 Parmesan cheese. Repeat layers of rice with spices, sauce, sausage, zucchini and cheeses. Bake at 350° for 20 minutes.
Trim visible fat from beef. Brown in vegetable oil in fry pan. Add mushrooms, wine (1/2 cup water may be substituted) and bouillon cube dissolved in boiling water. Simmer, covered, for 45 minutes or until tender. Add vegetables and simmer until vegetables are tender, about 30 minutes longer. Stir into stew, cook and stir until smoothly thickened and mixture comes to a boil. Serve with noodles or rice. Serves 4.
Heat at 350° in a 9 x 13-inch pan for 1 1/2 hours. If too soupy, add a little flour. Spoon onto buns. Serves about 20. This recipe works well also using chicken, instead of turkey. Can be made up the day before and refrigerated until ready to bake. Using a crock-pot works well, also.
Make a dark roux with oil and flour. Boil chicken in 2 quarts water, and debone. Boil some of the grease out of the sausage, drain and slice into small pieces. In dark roux, saute onions, celery, and bell pepper. Add water in which chicken was boiled. Add bay leaves, salt, pepper, and other seasonings to taste. Add chicken pieces and sausage. Simmer about 1 hour. Remove bay leaves. Serve in soup bowls over a large spoonful of rice. If desired, sprinkle prepared gumbo file (1/2 tsp.) over top. Do not cook file in pot.
Soften cream cheese and add sugar, flour and salt. Blend well; add remaining ingredients except pie filling and crackers. Crush graham crackers on bottom of 8 or 9-inch square pan. Pour cream cheese mix over crackers. Bake in preheated oven at 350° for 45 minutes. Cool in pan on rack. Spread with pie filling and chill.
Preheat oven to 350°. Baking time: 50 to 60 minutes.