HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple, juice and soda. Add cake mix and remaining ingredients; blend well for 4 minutes. Pour into a tube or Bundt pan. Bake at 350° for 50 to 55 minutes. Do not underbake. Cool 15 minutes.
Mix all ingredients well. Let stand for 15 minutes, then stir well again. Continue every 15 minutes for 1 hour.
Wash chicken. Pat dry. Place in baking dish. Sprinkle with salt to your desire. Spread cream of chicken soup on and bake at 350° for 40 to 50 minutes. Excellent low-fat dish.
Chop chicken breasts into bite size pieces. Place in oblong pan. Tear tortillas into small pieces and layer on top of chicken. Sprinkle with onion and green chiles. Mix together in large bowl, soups, chile, chicken broth and salsa. Pour over chicken and tortillas. Sprinkle with black olives, then top with cheeses. Bake at 350° for 45 to 60 minutes, uncovered.
Combine 1/2 cup brown sugar, stick of butter and cup of flour. Bake at 350° for 15 minutes. Spread with coconut topping.
Cream sugar and butter together. Add egg yolks, two at a time. Blend baking soda	with sour cream. Add sour cream and flour alternately to butter and sugar mixture. Beat for 3 minutes.
In a large bowl, mix 3 cups flour, sugar, undissolved yeast and salt. Heat milk, water and margarine until warm (120° to 130°). Mix into dry ingredients. Add egg and enough flour to make a soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest for 10 minutes. Divide dough in half. Roll each half to fit two greased 8 or 9-inch square pans. Place in pans. With sharp knife, cut dough in each pan into 16 rolls; cover. Let rise in warm place until double, about 20 minutes. Dust tops with 1 tablespoon flour. Bake at 400° for 15 minutes or until done. Makes 32.
Combine all ingredients, except nuts, in saucepan. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Add nuts; stir until coated. Spread on waxed paper; separate to cool.
Lay chicken flat in baking dish. Mix soup and milk. Layer cheese over chicken, then pour soup mixture over chicken. Add dressing mix to cover, then dot with butter. Bake at 350° for 35 to 40 minutes.
Brown ground sirloin and onion. Drain fat. Salt and pepper to taste. Add green beans (if using frozen kind, precook), water chestnuts, water and bouillon cubes.
Cook squash and onion in small amount of water until tender. Add mushroom soup, egg (well beaten), cheese, butter, salt, sugar and pimiento. Blend. Pour in greased 2-quart baking dish and bake 25 minutes at 350°.
Heat 1 cup juice with sugar and candy. Combine with remaining juice and chill thoroughly. Just before serving, add chilled ginger ale. Serves 20.
Flatten out crescent rolls together on cookie sheet. Bake at 350° for 15 minutes (or follow directions on can). Cool. Mix cream cheese, mayonnaise and dill weed and spread on crust. Add chopped vegetables. Cut in squares. Keep in fridge until serving time.
Preheat oven to 350°. Salt and pepper pork chops. In a 9 x 13-inch dish mix rice, soup and water. Add pork chops. Cover tightly and bake 1 hour and 15 minutes. Uncover and bake 15 minutes or until chops are browned.
Cook until browned. Add part of large can of Town House tomato sauce (Mexican style) to meat. Roll up cabbage leaves with mixture. Place in casserole dish. Pour remaining sauce over top. Bake at 350° for 20 to 30 minutes.
Beat egg whites until foamy, not stiff. Add cream of tartar and continue beating until very stiff. Add sugar. Fold in crackers, which have been crumbled into the size of peanuts. Add nuts and vanilla. Pour into buttered pan. Bake at 325° for 15 or 20 minutes. Serve with unsweetened whipped cream.
Mix sugar, egg, butter and vanilla. Sift dry ingredients together. Refrigerate about three hours. Roll. Preheat oven to 350°. Bake 7 or 8 minutes.
Combine all ingredients, except cheese and tortillas. Do not boil. Layer in casserole dish or crock-pot beginning with tortillas and ending with cheese. Bake at 350° for 1 hour or crock-pot on low for 5 hours.
Saute onion in 1 tablespoon of oil approximately 2 minutes. Combine Bisquick and ham. Mix remaining oil, eggs, milk, mustard, onions and 1/2 the cheese. Add to ham mixture and stir until well mixed. Spread in greased round 10-inch casserole 1 to 1 1/2-inches deep. Sprinkle with rest of cheese and sesame seed (if desired). Pour butter or margarine over top. Bake at 375° for 35 to 40 minutes. Cut in wedges and serve hot with butter.
Combine sugar and sour cream. Bring to a boil and reach 225°. Add vanilla. Stir in pecans. Spread on wax paper and cool.
Preheat oven to 350°. Remove mushroom stems and chop 1/2 c. mushroom stems. Discard extra. In a 10 inch skillet melt butter, saute onion and broccoli for 2 minutes, stirring occasionally. Add mushrooms stems, cook an additional 2 minutes, stirring occasionally; cool slightly. Stir in bread crumbs and cheese. Spoon vegetable mixture into mushrooms caps. Place on ungreased baking pan; garnish with bell pepper pieces. Bake for 15 minutes. This dish takes 45 minutes to prepare: 30 minutes prep and 15 minutes cooking.
Mix the first 3 ingredients. Pat into a 9 x 13-inch pan. Bake for 20 minutes at 325°. Now, beat eggs, sugar, 4 tablespoons flour and lemon juice. Pour over the baked crust. Re-bake for 20 to 30 minutes at 325°. Cut and lift while warm.
Drain fruit. Melt butter; add brown sugar and curry, stirring to blend. Pour over fruit. Bake slowly at 325° for 40 minutes. Let flavor marry for 24 hours before serving.
Prepare ground beef according to directions on seasoning mix package. Preheat oven to 350°. Place tostada shells on baking sheet. Warm in oven for 5 to 7 minutes.
Rub ham all over with seasoning; place in brown grocery bag. Turn edges down several times and staple shut. Place in a roasting pan. Bake 3 hours at 350°. Ham may be glazed in a warm oven after removing from bag. Makes 10 to 12 servings.
Mix together pork, onion, salt, pepper and celery. Cover with water and cook, covered, for 1 hour on low heat. Then add spices and crushed crackers, stir and let cool.
Combine and mix all ingredients in a bowl. Pour into greased crock-pot. Cover and cook on high 1 hour. Then cook on low for 4 to 5 hours. Serves 8 to 10.
Cream margarine, powdered sugar and cream cheese. Add pudding, then milk; when it begins to thicken, add Cool Whip. Line bottom of flower pot with waxed paper. Layer cookie crumbs, then creamed mixture; continue layering, ending with crumbs. Stick artificial plants or flowers in the "dirt" and serve.
Stew squash until tender. Drain and stir until smooth. Add remaining ingredients and roll or spoon into 1-inch balls. Deep fry until golden brown.
Layer ingredients in the order listed in 2 small microwavable pie plates. Microwave until hot. Serve with tortilla chips.
Mix milk, sugar and lemon juice together. Spread on bottom of 9 x 13-inch glass baking dish. Slice bananas in circle on top of first layer. Spread drained pineapple next. Spread coconut over pineapple. Spread Cool Whip next. Spread nuts next. Add maraschino cherries on top. Let stand overnight in refrigerator.
In large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 tablespoons of the drippings. Cook rice, carrots, celery and peas in drippings until heated through, about 5 to 7 minutes. Stir in bacon. Serve with soy sauce if desired. Makes 6 to 8 servings.
Mash liverwurst in a bowl. Blend in mayonnaise, onion and hot sauce (more or less to taste). Cover and chill; serve with crackers of choice.
Mix together first 9 ingredients with the 1/4 cup water and stuff the squash, bell peppers and tomatoes. Arrange in pan and add water to top of Dolmas. Add salt and juice of one lemon. Bring to a boil. Reduce heat. Cover and cook 45 minutes to one hour.
Mix and store in an airtight container. In a small saucepan, bring 1 1/3 cups water to a boil. Stir mix; add 2/3 cup of cereal mixture to boiling water. Reduce heat and simmer for 12 to 15 minutes.
In bowl, stir together vinegar, corn oil, flavor enhancer, garlic salt, cayenne pepper, paprika and hot pepper sauce. Place chicken on grill, skin side up. Cook, turning and basting with sauce mixture about 1 hour. Spread barbecue sauce and honey over chicken. Turn and baste all sides. Cook 5 minutes after adding honey. Serve hot or cold.
Saute onion in butter until softened. Add bulgur and cook 1 minute. Add broth and bring to a boil. Cook, covered, over low heat 10 minutes or until liquid is absorbed. Fluff with fork. Add pecans and parsley.
Blend buckwheat and white flour. Dissolve yeast in warm water, add to flour mixture, add 1/2 cup oil and let stand at room temperature for 1 hour. Refrigerate mixture overnight. In the morning, stir in pinch of soda to lighten the yeast. Fry desired size pancakes on hot griddle until brown on both sides, serve with maple syrup.
Combine thawed concentrates, juice and liquor in 1-gallon container. Add enough water to fill container to the 1-gallon mark. Stir well and chill several hours or overnight.
Thoroughly cream shortening, sugars and vanilla. Beat in eggs and 1 tablespoon water. Sift together flour, soda and salt; add to creamed mixture. Stir in oats and chocolate chips. Drop on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix cake according to directions on box. Bake in 2 layers. Place one in bottom of punch bowl. Prepare pudding mix as directed. Use 1/2 on first cake layer. Slice bananas over top of pudding. Pour one can of pineapple, juice and all over bananas. Pour 1/2 of strawberries over pineapple. Top with one carton of Cool Whip. Begin with other cake layer and repeat layering, ending with Cool Whip. The Cool Whip on top is more showy if you place it in small snowball size, then the red strawberries can be seen.
Spread cream cheese in ovenproof dish. Pour picante sauce on top and sprinkle cheese over. Melt cheese in oven and serve with corn chips.
Melt margarine. Stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. Stir in vanilla. Will fill and frost a 2 layer cake or will generously frost a 13 x 9 cake.
Cream butter and sugar. Add eggs; beat well. Add bananas; mix. Add flour, soda, salt, nuts and chips. Bake at 350° for 40 to 45 minutes.
Set aside a little cheese to sprinkle over the casserole. Melt margarine in a casserole dish to coat it. Pour remaining butter in the above mixture. Then pour mixture into casserole dish and sprinkle cheese over top of casserole. Bake at 350° for 35 to 40 minutes.
Mash cheese; add flavoring and coloring and mix well. Add powdered sugar gradually. Finally, knead with hands until like dough. Pinch off small amount of mixture. Dip in granulated sugar. Press sugar side into mold. Unmold at once onto waxed paper. Mixture not being used may need to be covered with Saran Wrap to prevent drying out.
Mix cheese, shortening and eggs. Add the remaining ingredients; blending well. Place on greased cookie sheets in drops about the size of small walnut. Bake at 425° for 15 minutes or until golden brown.
Brown bacon, onion and ground meat in skillet. Drain fat. Mix together with other ingredients and let stand overnight in refrigerator. Bake in a covered casserole dish for 2 hours at 325°.
In mixer bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt. Add prune puree. Beat at low speed to incorporate. Add orange peel and juice. Mix on low speed just until dry ingredients are moistened. Fold in cranberries and nuts.
Mix vinegar, sugar and eggs in double boiler; cook until thick. Add butter and cool. Add the whipping cream to custard, then add marshmallows and fruit. Chill for 3 hours or overnight.
Cut slits completely through meat. Insert garlic or onion or both. Pour the vinegar over meat; leave in refrigerator 24 to 48 hours. Place in big heavy pot (iron). Brown in oil until nearly burned on all sides. Pour 2 cups coffee over meat. Add water; cover and simmer on top of stove 4 to 6 hours. Season with salt and pepper before serving time (about 20 minutes). Make gravy with broth. Water may be added as needed while simmering.
Cream together the sugar, shortening, egg and milk. Add dry ingredients; beat together. Blend in the fresh blueberries. Pour into long shallow pan; top with the topping.
Day before: Cook broccoli and drain. Mix eggs, soup, mayonnaise, onion and 3/4 of cheese. Add broccoli and mix well. Pour into a 1 1/2-quart casserole. Cover top lightly with breadcrumbs. Sprinkle with remaining cheese. Dot with 3 or 4 pieces of butter. Refrigerate overnight, covered. Bake, uncovered, 25 to 30 minutes at 350°. Serves 8.
Mix together all ingredients. Make into small patties and place in large greased skillet. Put lots of grease on top of bread. Cook in hot oven at 450° about 20 minutes or until brown on top and bottom.
Skin, debone and flatten thighs to an even thickness. Combine remaining ingredients, mixing well. It's important that the spinach be well drained. Spread thighs with mixture, discarding any extra. Roll thighs up, securing with toothpick or kitchen twine. Spray baking pan with nonstick spray. Bake at 350° until done, about 25 minutes. Serves 4.
Preheat oven to 300°. Separate egg whites. Beat whites with 1 cup sugar, until stiff. Set aside. In large bowl mix butter and remaining sugar. Beat until fluffy. Add egg yolks; mix until blended. Add soda to sour cream and add to sugar mixture, alternating with sifted flour. Fold in vanilla, walnuts and beaten egg whites. Pour into greased and floured tube pan. Bake 1 1/2 hours. Turn oven off. Leave cake 1 minute more. Take out. Leave upright 15 minutes. Cool 1 hour.
Melt and bring to a boil the margarine, Crisco, water and cocoa; set aside. Sift flour and sugar together; set aside. Add soda to buttermilk. Let set five minutes. Combine buttermilk, eggs, vanilla and cinnamon. Combine all ingredients and bake in 9 x 13-inch floured and greased pan at 350° for 30 minutes.
Heat oven to 350°. Grease and flour 3 round 9 1/2 in. baking pans. Beat butter, shortening and sugar in large bowl with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Mix flour, baking soda and salt. Beat flour mixture and buttermilk alternately into sugar mixture. Continue beating on medium speed for 1 minute, scraping bowl constantly. Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 Tbsp. of the strawberry topping and the red food color into batter in one bowl. Stir 2 Tbsp. of the pineapple topping and the yellow food color into batter in second bowl. Mix cocoa with hot water; stir into batter in third bowl. Pour batters into separate pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Prepare banana frosting. Place strawberry layer on serving plate; spread with remaining 2 Tbsp. strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate layer; spread with remaining 2 Tbsp. pineapple topping; Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple layer. Frost sides and top of cake with remaining frosting. Drizzle with chocolate ice-cream topping if desired. Store covered in refrigerator.
Beat eggs and salt. Add sugar, flour and pumpkin and mix well. Add nutmeg and cinnamon; mix well.	Add milk and mix well, then beat on low speed or with rotary hand mixer (which Mrs. Brown always used!) until smooth. Pour into UNBAKED pie crust. Bake at 350° approximately 40 to 50 minutes or until knife inserted in middle comes out clean.
Rinse chicken and pat dry with paper towels. To coat chicken evenly, shake 2 or 3 pieces in a plastic bag containing the flour, salt and pepper. Fill a large heavy skillet 1/2-inch deep with olive oil. Place over medium heat. Combine eggs, milk and parsley. Dip each chicken piece in the egg mixture and roll in the cheese. Starting with the meaty pieces, place the chicken, skin side down, in the hot oil. Turn pieces as necessary to brown evenly on all sides. When chicken is browned, reduce heat. Pour in water and cover pan tightly. Cook chicken slowly 25 to 40 minutes or until all pieces are tender.
Melt butter in a round cake pan or a casserole dish. Mix together the sugar, flour, baking powder and milk. Pour this mixture into pan with melted butter. Pour fruit on top. Bake at 350° until brown.
Mix all ingredients, let set in refrigerator for one hour. Serve on a bed of lettuce. Makes 6 servings.
Cook and mash squash, set aside. In a saucepan, melt butter, add flour and cook 1 minute, stirring constantly. Add milk, syrup, salt and spices. Stir until thick and smooth. Remove from heat, add yolks one at a time, beating well after each one. Mix in squash and sugar. Beat egg whites to stiff peaks. Stir 1/2 c into squash mixture to lighten it. Fold in remaining egg whites gently. Pour into 1 1/2 qt souffle dish. Bake at 375 degrees for 35-40 minutes.
In a medium bowl, combine beef, sausage, bread crumbs, egg and oregano; mix lightly but well. Shape into 16 (1 1/2-inch) meatballs.
Cover bottom of a roasting pan with sauerkraut. Place over it bacon, apples and the boar ribs. Sprinkle with caraway seed, salt and pepper. Bake at 350° for 1 1/2 hours or until meat is tender.
Place tortillas in casserole; put first 3 ingredients on top of tortillas. Mix chili powder with sour cream and spread on top, then sprinkle over with grated cheese. Make the day before and refrigerate. Next day bake at 350° for 35 minutes.
Mix the first 6 ingredients. Add eggs (well beaten). Mix with butter and milk. Put into a well-greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Brown chops; do not cook done. Spread rice in bottom of 13 x 9-inch baking dish. Reserve 1 tablespoon of onion soup mix and spread rest over rice. Drain mushrooms (reserve liquid). Distribute mushrooms and pimento over rice. Add hot water to reserved liquid to total 3 cups and pour over rice. Place pork chops on top and sprinkle with reserved soup mix. Cover tightly with foil. Bake at 350° for 50 minutes.
Sift together powdered sugar with cocoa. Melt butter. Pour butter over sugar/cocoa mixture. Use an electric mixer and add milk by the tablespoon to get the icing of consistency you want. If it's too thin, add a bit more powdered sugar. If it's too thick, add another tablespoon of milk.
Butter 11 by 7 inch glass baking dish.	Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Saute until onions wilt. About 2 minutes. Add grits and stir one minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead, let stand at room temperature. Can be made the night before, placed in refrigerator.) Preheat oven to 400°. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese, Bake until grits are heated through. Shrimp are just opaque in center and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.
Mix ham, cheese, garlic, pepper and	thyme.	Use to stuff chicken breast in pocket left by boning. Fold ends over to make roll. Roll chicken in flour, then in egg and then coat with bread crumbs, coating well.
Cream butter and sugar together. Add eggs, bananas, etc. Mix well. Bake at 350° until done, approximately 1 hour.
Cream butter and peanut butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla and beat well.
Mix eggs and sugar together. Add vanilla, baking powder and flour, then add "cooled" Crisco. Add chocolate chips. Mix all together. Pour batter on a cookie sheet in 2 loaves.
Beat eggs. Add other ingredients and pour into crust. Bake at 350° until set and slightly browned.
Mix; press in bottom of 9 x 13-inch pan and cook until brown (350°). Put aside to cool.
Brown meat, onion and garlic. Drain fat. Add sauce and seasoning mix. (Heat and mix well.) Bake at 350° for 45 minutes. Serves 8.
Drain pineapple, reserving juice. Combine juice, sugar, salt and spices in saucepan; bring to boil and simmer 10 minutes, uncovered. Add pineapple and bring to boil. Remove from heat and cool. Refrigerate at least 5 days before serving. Keeps quite a long time.
Sift together dry ingredients. Cut in butter, using a pastry blender. Add milk to cottage cheese and stir into flour mixture. Round up dough on floured board; roll to 1/8 inch thickness. Cut into 1/2 inch strips; cut each 3 inches long. Place strips on a greased baking sheet, either twisted or laid flat and pricked with a fork. Sprinkle with paprika and celery seed. Refrigerate until serving. Bake at 425° for 10 to 12 minutes or until lightly browned. Remove to cooling racks, serve warm. Makes 30 sticks.
Beat eggs. Add sugar, melted butter, melted chocolate, vanilla and salt. Beat well. Then add flour and nuts. Pour in greased shallow pan and bake in moderate oven about 25 minutes. Cut in squares while warm.
Preheat oven to 325°. Line the outside of a 2-quart souffle dish with a double thickness of foil, extending 2 inches about dish. Secure with a piece of string. In a large pot over high heat, combine squash and enough water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Drain and let stand until cool enough to handle. Remove skins from squash and discard. In food processor or blender, puree squash until smooth; set aside. Over low heat, melt butter; stir in flour, salt, pepper and allspice. Cook 1 minute. Stir in milk. Cook until thickened, 6 to 8 minutes, stirring. Stir in cheese until melted.
Cream together butter and sugars. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder and soda; mix well. Add chocolate chips, grated Hershey bar and nuts. Make golf-ball sized cookies, 2-inches apart and bake on ungreased cookie sheets at 375° for 6 to 9 minutes. Makes 112 cookies.
Place all except cheese and meat in blender. Blend and pour into greased 9-inch pie plate. Sprinkle cheese and ham over this. Press gently below surface with back of spoon. Bake at 350° for 45 minutes. Let set 10 minutes before cutting. Pie forms own crust.
Mix the first 3 ingredients together. Place chicken in a large, flat baking pan and cover with mixture. Bake at 350°, covered, for 1 1/2 to 2 hours. The flavor of this dish is enhanced if served the second day. It also freezes well.
Call Kay's Lunch Center at 4:45 p.m. to order a 60-piece box of Korean chicken, 2 pounds of macaroni/potato salad and 1/2 pound of kimchee. Pick up order at 5:00 p.m. Go home and enjoy. (Rice should have been cooked by the first person home.)
Slice banana, then half the slices. Chop apple into 1/2-inch pieces. Cut each grape in half. Chop celery into 1/4-inch pieces. Dice nuts.
Mix well in blender. Serve in 12 ounce Collins glasses or mugs. Serves 2.
In a greased 12 x 8 x 2-inch casserole dish, place chicken breasts; top each piece with a piece of Swiss cheese. Mix chicken soup and milk together; pour over chicken and cheese. Sprinkle herb stuffing mix over the milk; dot with melted margarine. Bake at 325° for 1 hour.
Heat oven to 400°. Combine vinegar, 1 tablespoon oil, 1/2 teaspoon each salt and sugar, the oregano and pepper in bowl. Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet. Bake 15 minutes per side or until fork-tender. Combine onions, garlic, 1 teaspoon oil and 2 tablespoons wine in large nonstick skillet; cook, stirring, over medium-high heat for 45 to 50 minutes. Preparation time: 50 minutes.
Brown beef in skillet; rinse and drain kidney beans and combine in mixing bowl with enchilada sauce, tomato sauce, onion, 1 1/2 cups Cheddar cheese (reserve 1/2 cup), corn chips and ground beef. Stir to blend. Pour into a 2-quart casserole. Bake at 350° for 20 to 25 minutes or until hot and bubbly. Spread top with sour cream, 1/2 cup Cheddar cheese and a handful of chips for looks. Bake for 3 to 4 minutes longer until cheese melts. Serve immediately. Serves 6.