HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need 1 sheet of baking parchment paper, approximately 11 x 16-inches.
Preheat oven to 450°. Mix all ingredients well. Pour in unbaked pie crust. Bake at 450° for 8 minutes. Then reduce heat to 325° and bake for another 45 minutes.
In a 4 cup measure, stir together sugar, cornstarch, orange peel and nutmeg. Add peach nectar; mix well. Cook, uncovered, on 100% power for 4 to 6 minutes or until thickened and bubbly, stirring each minute until mixture starts to thicken, then every 30 seconds until bubbly. Cook, uncovered, on High for 30 seconds more. Stir in vanilla. Cool for 5 to 10 minutes. Arrange peaches in cooled pie shell. Pour liquid mixture evenly over fruit. Chill for 2 hours. Dollop with whipped cream. Garnish with strawberry. Serves eight.
Combine sugar, corn syrup and 1/2 cup of water in 4-cup glass measure. Cook on High for 3 minutes, stir thoroughly. Cook on High for 6 to 8 minutes or until a small amount of syrup dropped in cold water forms a hard ball. While syrup is cooking, beat egg whites in a large bowl with an electric mixer until stiff peaks form. When syrup is ready, pour in a very thin slow stream into egg whites. Beat constantly with mixer on high. Add vanilla and beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop by teaspoonfuls onto waxed paper. When cool, store in tight container. Yields 6 servings.
Cut each biscuit in 4 pieces. Drop in hot oil. Deep fry on medium high until brown, then roll each one in sugar.
Combine turkey, onions and dressing in a medium bowl. Place lettuce leaves on one edge of each tortilla. Divide turkey mixture among tortillas, place on lettuce. Roll to wrap. If using pita pockets, line each pocket with lettuce and add turkey.
Dissolve jello in hot water and let thicken. Mix together all other ingredients and stir into jello. Pour into a graham cracker pie shell. Refrigerate several hours before serving.
Saute onions in butter until lightly browned. Add raisins, cabbage and apples. Tie pickling spices in wet piece of cheesecloth. Add to cabbage mixture. Season with salt and pepper. Cover and cook over low heat for about 45 minutes. Mix sugar and vinegar; stir into cabbage. Simmer for 5 minutes. Remove spice bag. Makes 6 to 8 servings.
In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and Italian seasoning. Simmer, uncovered for 10 minutes.
Sift salt, soda and flour together. Cream sugar and oleo together. Add unbeaten egg; mix well. Add bananas and the flour mixture to sugar mixture. Mix well. Put in a greased loaf pan and bake in a 350° oven for 1 hour.
Brown chops on both sides. Cover with onion slices. Add 3/4 cup apple juice. Simmer for 5 minutes. In bowl, mix flour, allspice and 1/4 cup apple juice. Place sweet potatoes around chops in pan. Pour mixture over all. Cook, covered, for 10 minutes.
Dip in egg; roll in grated Swiss cheese. Roll in Italian bread crumbs or Pepperidge Farm seasoned bread crumbs. Place in 9 x 12-inch pan. Bake at 325° to 350° for 30 to 45 minutes on each side. The longer the chicken is baked at a low temperature, the more tender they will be.
Pour 1/2 of mixture in dish and let jell. Add and spread over 1 cup sour cream. Pour remaining gelatin mixture and let jell.
Peel and slice onion. Separate into rings. Cover with milk and soak for about 2 hours. Pour pancake or biscuit mix into bag; shake rings in bags. Deep fat fry.
Cut dates into small pieces and put into mixing bowl. Put soda and butter over dates, then pour hot water over this and let stand for 10 minutes. Then, mix in other ingredients. Pour into baking pan and bake 1 hour in 375° oven or until done.
Mix jello as directed. Dissolve Kool-Aid and sugar in 1 quart water. Mix with jello and add pineapple juice. Place in refrigerator. Just before serving, mix with ginger ale. This is a "fun" drink for a teenage party. Lime sherbet can be floated in punch bowl with green or red cherries for decoration. Makes 36 servings.
Put Rice Krispies in blender. Melt oleo; dip chicken in melted oleo, then into Rice Krispies. Place on ungreased cookie sheet and bake at 350° for 45 minutes.
Mix margarine, flour and nuts; press into an 8 x 11-inch pan sprayed with Pam. Bake at 350° for 20 minutes. Cool.
Preheat oven to 350°. Melt margarine and mix with flour and nuts. Put in bottom of 9 x 13-inch pan. Bake until light brown. Let cool.
Let rise to double, then roll out 1/3-inch thick; cut and let rise until very light (30 to 40 minutes). Leave uncovered so crust will form. Fry in deep hot fat at 375°.
Preheat oven to 375°. Grease square pan. Place apple slices in pan. Mix well remaining ingredients together. Sprinkle over apples. Bake 30 minutes or until topping is golden brown. Serve warm and ice cream may be served with apples.
Place in thick bottom pan the sugar, milk and marshmallows. Boil for 6 minutes on medium high heat, stirring constantly. Place in bowl: nuts, oleo, vanilla, salt and chips. Pour marshmallows over nut mixture and stir well. Pour into greased plate and cool until it can be cut. Boil only 3 minutes for frosting.
Mix all ingredients together.	Place in a long shallow pan that has been greased and floured. Bake in a moderate 350° oven until an inserted toothpick can be removed clean. May be glazed.
In a large mixer bowl, combine 3 cups of the flour and yeast. In a saucepan, heat milk, 1/4 cup sugar, butter and salt just until warm (115° to 120°) and butter is almost melted. Stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes on high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough.
Blend butter and sugar until very light and fluffy. Beat in eggs, one at a time, beating one minute after each addition. Fold in flour, vanilla and candied fruit. Line a 9 x 5 x 3 inch loaf pan with aluminum foil. Pour in batter, bake at 325° for one hour and 45 minutes. Frost with confectioners sugar icing. Decorate with candied fruit.
Boil raisins, sugar, coffee, salt and shortening for five minutes; cool. Sift together dry ingredients three times and add to mixture. Bake in two loaf pans or one tube pan at 275° for 90 to 105 minutes.
Beat cream cheese until creamy. Blend in remaining ingredients, except almonds or paprika. Spread mixture in 9-inch pie plate or quiche pan. Bake, uncovered, at 375° for 20 minutes or until golden brown. Serve warm with assorted crackers. Makes about 3 cups.
In large frying pan, melt margarine and saute cabbage and onion until soft. Add salt and pepper to taste. Cook noodles according to package directions and drain. Mix with cabbage; serve.
Lightly oil both sides of won ton wrappers and press into muffin pan. Bake at 350° until lightly browned (about 5 minutes). Remove from pan and place on baking sheet. Combine all the ingredients. Fill shells with mixture and bake on baking sheet for 5 minutes or until bubbly.
Heat oven to 350°. Grease lightly a 9-inch deep pan. Sprinkle bacon, cheese and onion over bottom of pan. Place remaining ingredients in blender and mix at high speed for 1 minute. Pour in pan. Bake until golden brown or until knife inserted in middle comes out clean, about 50 to 55 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
Combine soups and rice in crock-pot. Cover with chicken. Cover pot and cook on low for 6 to 8 hours. Makes 4 servings.
Cook onion in butter until soft and tender. Add beef, cook until brown. Add tomatoes, paste, water/wine and seasonings. Bring to a boil, cover and reduce heat and simmer for a few hours. Add rinsed kidney beans last 15 minutes.
Boil potatoes in skins. When cool, peel and dice. Fry bacon very crispy and crumble over diced potatoes with chopped onion and parsley flakes. Leave half the bacon grease in frying pan and add vinegar and sugar. Bring to a boil and simmer 5 or 6 minutes, stirring occasionally, to dissolve sugar. Test for proper sweet and sour taste. Add more vinegar or sugar, if needed. Pour over potatoes and stir from the bottom to be sure the vinegar mixture soaks the potatoes well. Keep at room temperature for best taste. If refrigeration is needed, remove from the refrigerator at least 1 hour and stir good before serving.
Coat skillet with cooking spray and heat until hot. Add zucchini and onion; saute until crisp-tender. Stir in remaining ingredients. Cover; reduce heat and simmer approximately 15 minutes. Yields 12 servings (about 84 calories per 1/2 cup serving).
Combine all 3 ingredients in crock-pot; mix. Cook on high until bubbly. Turn on low for another 30 minutes. Serve. Great at potlucks.
Cream together the peanut butter, sugar and cream cheese. Stir in whipped cream and vanilla; pour into crust. Chill 4 to 5 hours, or until well set. Top with Cool Whip; chill again for 30 minutes.
Thoroughly cream shortening, vanilla and sugars. Add egg. Beat thoroughly. Add sifted flour and dry ingredients. Stir in chips. Bake at 375° about 12 minutes. Makes 5 dozen cookies.
Combine dry ingredients. Add remaining ingredients and mix well. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.
In a saucepan, combine sugar, flour and salt. Stir in milk gradually and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 2 minutes. Remove from heat; stir in a small amount into the egg yolks. Return all to saucepan. Cook for another 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Cool slightly. Slice the bananas into the baked pastry shell. Pour filling over. Cool before serving. Refrigerate any leftovers. Yield: 6 to 8 servings.
Cook and drain vegetables. Heat cheese and milk until smooth. Add vegetables and reheat. Top with onions and serve.
Cook lasagna noodles; drain. Rinse with cold water. Drain again. Cook and mash potatoes. Add cheese, salt and pepper. Place 3 lasagna noodles in greased pan. Add half of potatoes. Top with 3 lasagna noodles. Repeat with remaining potatoes and noodles. Saute onion in butter and pour over casserole. Bake 20 minutes in a 350° oven.
Microwave all ingredients in a 2-quart microwavable bowl on High 6 to 8 minutes or until Velveeta is melted, stirring every 3 minutes. Serve hot with crackers, tortilla chips or assorted cut up vegetables.
Simmer the scallops, wine, shallots and parsley in a saucepan for 5 to 6 minutes. Sprinkle with pepper. Serve with lemon wedges.
Cream the butter and sugar; add eggs one at a time. Combine dry ingredients together. Mix fruit, marmalade and nuts in a large bowl. Add 1 cup of dry ingredients to egg and sugar mix, alternating with bourbon. Stir in fruit mix. Bake in greased and papered 10-inch pan at 250° for 2 1/2 to 3 hours. Cool. Wrap in cloth dampened with bourbon. Place in airtight container along with apple slices. Allow cake to ripen before cutting, about 1 month. Yields 8 pounds.
Pare eggplant; cut in 1-inch cubes. Cook in boiling water until tender; drain. Brown the meats together with onion, salt and pepper. Drain mixture; add eggplant and 1/4 cup corn flake crumbs. Blend well. Pour into casserole. Cover with a layer of grated cheese. Sprinkle with remaining corn flakes. Bake at 350° for about 10 minutes.
To juice (about 1/2 cup) and 1 tablespoon grated rind of orange, add oil and enough hot water to make 3/4 cup liquid. Add to sifted dry ingredients. Blend in honey and egg. Fold in cranberries and nuts. Bake in a greased 9 x 5 x 3-inch loaf pan at 325° for 50 to 60 minutes. Cool in pan for 15 minutes; invert on wire rack. Freezes well.
Mix oil and sugars. Add peanut butter and vanilla. Add eggs and mix well. Stir in flour, salt and soda. Drop on cookie sheet and bake at 375° for 10 minutes.
Combine sour cream and Cool Whip. Add drained fruits. Pour dry jello over mixture and mix well. Refrigerate and serve as needed. Will keep a number of days.
Combine butter and flour in a saucepan; cook over low heat, stirring until bubbly. Gradually add milk; cook, stirring constantly, until thickened and smooth. Remove from heat. Add chicken, ham, rice, celery, salt and pepper. Spoon mixture into a lightly greased 1 1/2-quart casserole. Bake at 400° for 15 minutes or until bubbly. Remove from oven; sprinkle with cheese and paprika and bake an additional 5 minutes or until cheese melts. Yields 4 servings.
Lightly brown ground beef in skillet. Season with garlic, salt and pepper. Drain off fat. In blender, mix tomatoes, tomato paste and sauce mix. Pour sauce into large saucepan; add meat and simmer 20 to 30 minutes or until ready to assemble lasagne.
Cook chicken. Cut onion and celery into casserole dish. Add mushrooms, stuffing and both cans of soup; mix well. Pick chicken off bone and add to casserole dish; mix well. Salt to taste. Put in oven at 400° until brown. Delicious hot or cold.
Cook chicken in oil until done (not brown). Add onion and bell pepper; cook until tender. Add chicken soup and chicken broth. Add Velveeta cheese. Cook until cheese is melted. Cook spaghetti (drained). Add chicken mixture to spaghetti and cook a few minutes. Can eat this way or put in casserole dish; top with Cheddar cheese. Bake at 350° until cheese is melted. Good!
Blend at high speed until creamy smooth. Makes 1 cup. Pour over salad. Serve with bread pudding, etc.
Brown beef and onion in oil. Add tomatoes, chili powder, Worcestershire sauce and salt. Simmer 15 minutes. Add kidney beans. Pour chili mix into 9 x 9-inch casserole dish. Top with corn bread mixture (thin if needed). Bake 20 minutes at 425°.
Measure and sift together dry ingredients into bowl. Add melted butter or margarine, eggs and vanilla; beat until smooth. Fold in nuts.
First Layer: Mix graham cracker crumbs and 2 sticks melted butter. Pat into a 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool.
Spread pineapple and juice evenly on bottom of ungreased 9 x 13-inch pan. Sprinkle cake mix over top of pineapple; spread evenly with fork. Sprinkle chopped nuts over cake mix. Dribble melted butter over nuts, covering all the cake mix. Bake at 350° for 35 to 45 minutes until light brown.
Mix ingredients together. Drop by spoonfuls onto cookie sheets. Make crisscross marks on top of cookie with fork. Bake in a 350° oven.
Brown and drain sausage. Add onion and peppers. Set aside. Mix corn meal, flour, salt, soda, buttermilk, oil, eggs and corn together. Add first mixture and mix together well. Add cheese and peas; mix well. Pour into oblong pan that has been greased well. Bake at 350° for 45 minutes.
Place bread in large bowl; add egg. Saute onion and celery in oleo. Add that to bread mixture. Add seasoning. Then add milk. Form into a ball. If it is too moist, add more bread.
Preheat oven to 300°. Spray muffin pans with a vegetable spray. Mix all ingredients together except pecans; mix well. Add pecans and bake for 45 minutes or until the pies are brown. Yields 6 pies.
Dissolve raspberry, lime and orange gelatins, each in 1 cup boiling water, then add 1/2 cup cold water. Pour into 3 (8-inch) square pans; chill until firm. Blend pineapple juice, water and sugar; bring to a boil. Add lemon gelatin; stir until dissolved. Chill until mixture is the consistency of unbeaten egg white. Fold in Cool Whip. Cut pans of gelatin into 1/2-inch cubes. Fold into lemon gelatin mixture. Pour into 9-inch tube or form pan; chill until firm. Unmold and frost with remaining Cool Whip flavored with vanilla. Sprinkle with coconut and nuts, if desired. Keep refrigerated until ready to serve. Yields 12 servings. A party dessert; gelatin colors can be changed to holiday colors for something different!
Preheat oven to 350°. Combine and sift together all dry ingredients in a large bowl. Add oil, pumpkin and eggs. Beat with mixer for 2 or 3 minutes. Fold in nuts and chocolate chips. Pour into well-greased and floured tube pan. Bake for 1 hour and 15 minutes. Serve with whipped cream or ice cream.
Preheat oven to 325°. Grease and flour a 10 inch tube pan. Cream butter and sugars until very light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients, then add to batter alternately with milk, beginning and ending with the flour mixture. Add vanilla. Fill prepared pan and bake for 1 hour and 35-40 min or until toothpick inserted in center of cake comes out clean. Cool cake completely, then remove from pan. To serve drizzle with Rum Sauce.
Stew hen until tender and remove from stock. When cold, skin, bone and cut up. Cook spaghetti in stock until tender.
In 13 x 9-inch cake pan, melt butter or margarine with brown sugar until butter or margarine is melted and sugar dissolved. Remove from heat. Immediately toss pretzels in pan; spread evenly and bake in 350° oven for 5 minutes. Remove cool to lukewarm. Dissolve jello in boiling water; cool and add strawberries. Beat cream cheese and sugar until smooth, then beat in carton of Cool Whip slowly. Spread on evenly over pretzels, seal edge all around pan with this. Carefully spread (pour) jello mixture over cream layer. Refrigerate until jello is set, about 1 hour or longer. Cut into squares.
Be sure to have peas chilled in a bowl before combining it with other ingredients. Combine all ingredients except cheese and chill. Mix the cheese to pea mixture and serve.
Mix the ketchup and water with barbecue sauce. Put wieners in crock-pot. Pour sauce over and cook until wieners are done, about 30 minutes. Stir occasionally.
Mix all except pecans. Chill, form a ball, and roll in crushed pecans.
Sift flour once measured; add baking powder and salt and sift again. Add lemon and orange rind to butter and cream. Add eggs, one at a time. Beat after each addition. Add flour with water. Bake in two layers in moderate oven. Spread orange coconut filling between layers and on the top. Frost cake completely with seven minute frosting.
Cream butter and sugars. Add eggs and vanilla. In separate bowl, mix dry ingredients. Mix well. Add 2 packages chocolate chips, grated Hershey bar and chopped nuts. Mix well. Drop on greased cookie sheet. Bake at 375° for 6 minutes. Do not overbake.
Boil zucchini until tender; saute carrots and onions in butter until limp. Add soup and cream; mix in 3/4 of croutons (gently). Pour into a greased casserole. In 2 tablespoons of butter, put the remaining croutons; toss until well coated. Sprinkle on top of casserole; bake at 350° for 25 minutes or until bubbly.
Salt and pepper each crab. Roll each crab in the flour and shake off excess. Place in heated skillet of medium-hot fat. Cook on medium heat until golden brown.
Prepare cake mix as directed on package. Heat an 11-inch electric skillet to 220°. Melt butter and brown sugar. Arrange 9 slices of pineapple or other fruit in bottom of skillet. If desired, add maraschino cherries and nuts. Turn skillet to 260° and pour in prepared cake mix. Cover and cook for 30 minutes with air vent on skillet lid closed tightly. Don't peek. When done, turn out on suitable plate.
In 10-inch skillet, cook squash, onion and oleo until tender (about 20 minutes). Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent rolls into 8 triangles (this is enough for two pies). Place in ungreased 10-inch pie plates. Press over bottom and sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake 18 to 20 minutes at 350°. Let stand 10 minutes before serving.
Boil potatoes and carrots until almost done. Brown kolbassi, onion and pepper until onion is transparent. Drain potatoes and carrots. Add to the meat and cook about 15 minutes.
Brown ground beef and set aside. Fry bacon until very crispy; break in 1 inch pieces; set aside. Combine ketchup, sugar, vinegar and mustard; add beans, bacon and ground beef. Bake at 350° for 1 hour. Serves 10 or 12.
From Main Street, get on Highway 92 Bridge. Cross tracks going toward I-75. When Highway 92 makes 90° turn at traffic light, take a left and enter McDonald's parking lot. Drive up and order to your heart's content!
Combine sugar, flour and egg yolks. Stir in milk. Cook uncovered in double boiler, stirring constantly until thickened. Remove from heat, add vanilla. Cover bottom of casserole with a layer of vanilla wafers, a layer of bananas. Spread about 1/4 pudding mixture on top. Repeat vanilla wafers and bananas. Add remaining pudding mix. Beat egg whites until stiff, add 1/4 cup sugar. Spread on top and bake at 375° until golden brown.
Cook pasta per directions; drain. In bowl, blend together soup, milk, mayo and mustard. Stir in cheese and chicken. Gently fold in pasta. Put in large casserole. Combine crumbs, melted butter and paprika. Sprinkle on top of casserole. Bake, uncovered, at 350° for 45 to 50 minutes.
Mix all ingredients with a mixer for 2 minutes. Pour into a bundt pan and smooth out the top. Bake in a 350° oven for 35 minutes. This cake requires no frosting, but you can lightly dust it with powdered sugar, if desired.
Sift together dry ingredients. Beat together the next 5 ingredients until fluffy. Blend in peanut butter. Add dry ingredients. Stir in chopped nuts and chocolate chips. Shape into small balls. Place on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 8 to 10 minutes, until golden brown. Makes 4 dozen. Enjoy!
In baking dish with tight fitting lid, combine all of the ingredients. Do not brown the meat. Cover. Bake at 250° for 5 to 6 hours. Don't hurry the stew, as the long cooking time and slow oven are the key to its success. Serves 4 to 6.
Mix all ingredients, except pecans and crackers, in large bowl. If necessary, add salad dressing to hold together. Roll in pecan pieces and shape into ball. Place on serving tray and serve with Ritz crackers.
Combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough into an 18 x 12-inch rectangle. Spread sausage over dough, leaving 1/2-inch margin on all sides. Carefully roll dough lengthwise jellyroll fashion, seal. Cover and refrigerate at least an hour. Slice 1/4-inch slices; arrange over baking sheet 1-inch apart. Bake at 375° for 20 minutes or until browned. Makes about 3 1/2 dozen.
You can use this same method to cook any kind of field peas, such as black-eyed or crowder; cream peas of any kind, but not English peas.
Mix with a fork until like oatmeal. Take out 1 cup and set aside. Pour into 1 (9 x 13-inch) or small or 3 (9-inch) pie shells. Top with the one cup you set aside. Bake for 1 hour at 350°. Check after 45 minutes.
Put hamburg in skillet and cook until redness disappears; then add macaroni. Put tomatoes over and simmer until done. Makes a large casserole. May also add cheese from Kraft dinner.
Cook noodles according to package directions for 4 minutes. Drain. Mix chicken, ham or tuna, soup, milk, cheese, onion and parsley in bowl until well blended. Add noodles and toss. Salt to taste. Turn mixture into greased 2-quart casserole. Sprinkle with additional Parmesan cheese and paprika. Bake at 375° for 25 to 30 minutes or until hot and bubbly. Yields 4 to 6 servings.
Mix in the order as given. Spoon onto greased cookie sheet and bake at 350° for approximately 12 minutes.
Mix all ingredients together, adding cornbread last. Bake at 400° for 15 to 25 minutes (until the top is lightly brown).
Place thawed broccoli in baking pan. Place uncooked chicken on top. Combine soup, mayonnaise, lemon, curry powder and lemon juice; pour over chicken. Place cheese on top with bread crumbs. Bake at 375° for 1 hour, uncovered.
Combine garlic powder, olive oil, oregano, onion, lemon juice and salt. Marinate chicken pieces in mixture overnight. Melt butter in pan and bake at 350° for 1 hour or until done.
Combine coconut, yogurt, pineapple juice and rum extract in a small glass bowl. Stir to blend. Fold in fresh or canned fruits just before serving. Yield: 8 servings (4 cups). Serving Size: 1/2 cup. Per serving: Calories: 75, Fat: 1 g, Sodium: 29 mg. Exchanges per serving: 1 fruit.