HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in 9-inch round (8-inch square) baking dish. Microwave on full power for 30 seconds or until melted. Stir in brown sugar and spread evenly in dish. Drain pineapple, reserving juice. Arrange pineapple slices over sugar-butter mixture. Place cherry in center of each pineapple. Sprinkle nuts over pineapple slices. Prepare cake mix according to package directions using juice for liquid. Pour batter over pineapple slices. Microwave at 30% power for 7 minutes, rotate pan. Microwave at full power for 3 to 4 minutes or until toothpick inserted in center comes out clean. Let stand 1 minute on flat surface. Turn out onto platter and serve warm or cool.
Put ribs in crock-pot. Mix all other ingredients together and puree in blender. Pour sauce over ribs and cook until done. Remove ribs and put in a 9 x 13-inch pan. Pour sauce over this and cook at 400° until brown. Baste often with sauce from the pan.
Cream together Crisco and sugar. Add eggs and vanilla. Add flour 1 cup at a time. Refrigerate for a while. Put on wax paper and roll out. Bake at 375°.
Heat first 3 ingredients in saucepan until cheese is melted. Combine rice, oregano and pepper in greased 1 1/2-quart casserole dish. Drain tomatoes, reserving 1/2 cup juice. Stir into rice with 1 cup water. Slice tomatoes; reserve several for garnish. Arrange tomatoes over rice. Add onion, tuna and olives. Pour sauce over top. Sprinkle with chips. Arrange tomatoes on top. Bake at 375° for 20 minutes.
Preheat oven to 350°. Beat egg and water together. Mix bread crumbs, cheese and onions together. Roll chicken in flour, dip in egg wash and then roll in bread crumb mixture. Place on cookie sheet sprayed with Pam. Bake 30 minutes. Top with sliced cheese (turn chicken after 20 minutes). Bake until cheese is melted slightly.
Grease and flour a 13 x 9-inch pan. Mix together all ingredients (except chips and nuts) at lowest speed. Then beat at medium speed 2 minutes. Pour into pan; sprinkle on toppings of chips and nuts and bake 35 to 40 minutes.
Prepare rice as directed on package. Cool; lightly toss rice with remaining ingredients in large bowl, using 1/2 cup dressing. Chill. Just before serving, toss with remaining dressing. Makes 6 servings.
Pat crescent rolls on pizza pan (put points to center). Pat together good. Brown sausage and drain. Spread over rolls. Fry hash browns in sausage pan just until thawed. Sprinkle over sausage on crescent rolls. Sprinkle onion, green pepper and cheese over potatoes. Beat eggs, salt, pepper and Parmesan cheese; pour over the ingredients in pizza pan. Bake at 350° for 25 minutes.
Mix all together and spoon in muffin tin about half full. Bake at 400° for 15 minutes. Makes 6.
Sift together into bowl the cake flour, sugar, baking powder and salt. Add shortening and orange juice. Beat 2 minutes and add eggs, beating after each one. Bake in loaf pan 60 to 65 minutes at 350°.
Cook rice according to directions on package. Brown ground beef and onion; drain fat. Add ground beef to rice, then add soy sauce, mushrooms and soups. Mix well and place in a 9 x 13-inch casserole dish; bake 1 hour. May top with buttered bread crumbs or 1/2 cup slivered almonds. Serves 6 to 8.
In 4-quart saucepan, combine sugar, 1 cup half and half, syrup and butter. Cook over medium heat until it comes to a rolling boil (7 to 8 minutes). Add remaining half and half until 245° on candy thermometer or dropped in ice water forms a ball (35 or 40 minutes). Pour into buttered 8-inch square pan. Cover and refrigerate. Cut into squares. Melt chocolate; place 1 or 1 1/2 teaspoons of chocolate on each square. Place pecans onto chocolate and refrigerate.
Put chocolate in saucepan. Cover with 2 inches very hot tap water. Cover. Let stand 5 minutes or until chocolate is soft enough to stick toothpick through. When chocolate is soft, but not dissolved, drain water. Do not worry that some water clings. Add yolks. Stir with whisk and cook until thick. Remove from heat. Add butter, salt and vanilla. Mix well and cool. Beat egg whites; gradually add sugar. Beat until stiff. Mix into chocolate. Serves 6.
Heat oven to 350°. Grease bottom of 13 x 9-inch rectangular pan. Prepare fudge-like brownies as directed, except stir chocolate chips and oats into batter. Spread in pan. Bake 25 to 27 minutes. Cool completely for easier cutting. Store tightly covered.
Place sugar and cinnamon into a plastic bowl with a lid. Shake until mixed thoroughly. Cut each biscuit into 4 pieces. Put one can of biscuits at a time into plastic bowl. Cover mixture. Take biscuits out and place into a greased Bundt pan. Repeat with remaining 2 cans biscuits. Melt 1 stick butter and mix with remaining sugar-cinnamon mixture. Pour over biscuit pieces. Bake at 350° for 45 minutes. Invert on a plate and allow butter to drizzle over cooked bread.
Dip eggplant into beaten egg then into crumbs. Brown in hot oil. Place 1/4 of the eggplant slices in the bottom of a 2-quart casserole and top with 1/4 of the cheese slices. Combine the tomato sauce with the remaining ingredients and spoon 1/4 of the sauce over the eggplant and cheese. Repeat layers until all ingredients are used, ending with sauce. Cover and bake at 350° for about 1 hour.
Mix all ingredients together and bake in a dish, slightly buttered, for 25 minutes at 400°. Serves 4 to 6 people.
Beat sugar and butter until fluffy. Blend in water, egg and vanilla. Add combined dry ingredients. Mix well. Heat oven to 350°. Spoon out on ungreased cookie sheet. Bake 12 to 14 minutes or until edges are golden brown.
In a 2-quart microwavable dish, melt margarine. Add brown sugar, salt and corn syrup. Bring to a boil in microwave and boil on full power for 2 minutes. Remove from microwave and stir in soda. Stir well. Spray paper grocery bag with cooking spray. Pour in popcorn and pour syrup over popcorn. Close bag and shake. Microwave in bag on High for 1 1/2 minutes. Shake again and microwave for another 1 1/2 minutes; cool. Stir while cooling in large bowl. Serves many.
Melt together in saucepan butter and cocoa. Remove from heat. Mix in remaining ingredients. Pour into unbaked pie shell. Bake exactly 25 minutes in a 350° oven.
Preheat oven to 475°. Grease cookie sheet with spray Mazola. Place biscuits on cookie sheet. Flatten each biscuit with the bottom of a glass, leaving a rim. Dip glass in flour to prevent sticking, starting from the center of each biscuit. Use your fingers to push out dough to make it bigger.
In greased casserole, layer bread pieces in large casserole dish. Add the sausage and cheese; add milk, mustard and salt and pour over top. Cover and refrigerate overnight. Bake, uncovered, at 325° to 350° for 45 minutes. Serves 8.
Cook artichoke hearts according to package directions. Cook mushrooms in margarine until tender. Combine chicken, mushrooms and artichokes and place in buttered flat casserole. Prepare gravy mix according to directions. Remove from heat; add margarine and cheese and stir until cheese is melted. Stir in wine and pour over chicken mixture. Combine melted margarine with crumbs and sprinkle over all. Bake, uncovered, in a 375° oven for 30 minutes.
Cook chicken breasts until tender. Let cool and cut into bite size pieces and place in 9 x 12-inch baking dish. Mix soups and sour cream and pour over chicken. Top with Ritz crackers and pats of butter. Bake at 375° until bubbly.
Cook shells; drain. Saute garlic in butter, then add ham and broccoli. Cook until broccoli is crisp-tender, approximately 5 minutes. Stir in cream. Cook over medium heat for 3 minutes. Stir in cheese. Lower heat and cook until cheese is melted. Toss with shells. Serves 6.
Mix all together except about half of the catsup. Bake at 300° for 1 to 1 1/2 hours. Pour remaining catsup over the top and bake 20 to 30 minutes longer.
Mix first 5 ingredients, then fold in Cool Whip. Chill several hours.
Cream shortening, vanilla and sugar together until light and fluffy. Continue creaming while adding eggs slowly. Sift flour, baking powder and salt together and add alternately with milk to creamed mixture. Drop small portions on greased cookie sheet and bake at 400° for 12 to 15 minutes.
Scald milk. Add sugar and eggs. Mix well. Cook Grape-nuts in water until soft and mixture is thick (5 to 6 minutes). Add to milk mixture. Add butter and vanilla. Stir. Pour into buttered baking dish. Set in pan of water. Bake until custard sets. Bake at 350° for 35 to 40 minutes.
Mix baking powder, salt, soda and sugar together. Cut in shortening. Add buttermilk and yeast. Knead lightly; do not let rise. Shape and bake immediately at 375° for 15 to 20 minutes, until golden brown.
Brown meat and add soup, tomatoes, beans, and American cheese. Line casserole dish with slightly crushed Doritos chips. Pour meat mixture over chips. Top with grated Cheddar cheese. Bake at 350° until hot and cheese is melted. Serves 4 to 6.
Fry chicken coated with flour. Sprinkle salt and pepper on chicken. Cook until golden brown. Mix rice, onions, peppers and soup. Stir well. Put in large casserole. Stack chicken on top. Bake at 350° until all ingredients are cooked tender.
Brown meat and onion. Drain grease. Line the bottom of a casserole dish with Tater Tots. Spoon meat and onion mixture on top. Mix soups together and spread on top of meat. Cook in a 350° oven for about 30 to 35 minutes or until bubbly. Sprinkle grated cheese on top. Let melt. Serve hot. Serve with a green vegetable and your meal is complete.
Pack beets in hot jars, filling within 1/2-inch to top. Add 1/2 teaspoon salt to each jar. Bring remaining ingredients to a boil. Pour over beets and seal. Process in hot water bath 1/2 hour. Best if you wait 2 to 3 weeks before eating. This makes 2 quarts. Increase recipe as needed.
Cook chicken and remove from bone (overnight in crock-pot). Place in large casserole dish. Add veggies and shredded eggs. Mix soup and chicken broth; pour on top. Add 1/2 cup more broth to keep from drying out. Mix flour, milk and butter well; pour over chicken mixture. Do not stir! Cook at 400° until top browns, about 30 to 40 minutes.
Cream butter; add sugars, vanilla and egg. Beat until light. Add sifted dry ingredients and mix well. Chill until firm enough to roll. Halve dough and roll each half on floured waxed paper. Spread with filling. Roll up tightly from end. Wrap in wax paper. Chill overnight. Freeze for easier slicing. Slice and bake on greased cookie sheet at 375° for about 10 minutes. Store in airtight container.
Remove core from cabbage. Place whole head in a pot with boiling water. cover, cook 3 minutes or until softened enough to pull off individual leaves. Cut thick center stem from each leaf. Chop remaining cabbage. Saute onion in butter; add meat, rice, eggs and Saptini; mix thoroughly. Place a heaping tablespoon of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Place half the chopped cabbage on bottom of a large pot or Dutch oven or pan (oven). Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage. Combine tomato soup and tomato sauce, mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Serve cabbage rolls with the sauce.
Mix salsa and cheese in crock-pot; heat until cheese melts. Brown hamburger meat in skillet; add to cheese and salsa. Serve with chips.
Mix and put in greased casserole the Veg-All, bean sprouts, water chestnuts, cheese and mayonnaise. Bake 30 minutes at 350°. Mix 1/2 bag of stuffing mix with 1/2 stick margarine; put on top of casserole after casserole has baked for 30 minutes. Return to oven and let crumbs brown.
Combine chicken, celery, salt and pepper; stir well. Combine remaining ingredients. Add to chicken mixture and toss lightly.
Mix all together and refrigerate. Excellent as salad. Best as dessert. Delicious served over vanilla ice cream. Pretty for Christmas.
Mix all ingredients. Pour into graham cracker crust. Freeze for 2 hours before serving.
Sprinkle yeast on warm water; stir to dissolve. Add 2 cups flour and the salt. Beat thoroughly. Stir in remaining flour. Turn onto lightly floured board and knead until smooth. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about 30 minutes. Turn onto board and knead enough to force out bubbles. Divide in half. Roll each half out and stretch to fit an oiled 12-inch pizza pan. Top with favorite toppings and bake at 425°. This recipe doubles and triples nicely to feed bigger crowds.
Preheat oven to 350°. Mix in the ingredients one at a time, stirring well after each addition. Pour batter into a 9 x 9-inch nonstick baking pan lightly coated with cooking spray and dusted with flour. Bake 30 minutes. Ice with Meringue Cream. Fat-free serving size is 1/5 of cake.
Wash grapes and put in quart jar. Add sugar and fill jar with boiling water. Seal jar. Let ripen at least 4 weeks before using.
Cut vegetables. Combine with mushrooms, olives and instant onion. Pour dressing over all and mix. Best if refrigerated overnight.
Melt butter and stir in flour, salt, pepper, sugar and onion. Add sour cream and stir until thick. Add grated cheese. Fold in beans. Pour in greased casserole. Add melted butter to crushed corn flakes and sprinkle on top. Bake for 20 minutes at 400°. Serves 6.
Cook carrots until barely tender. Drain and mix together. Heat the remaining ingredients. Pour over drained carrots and add 1 green pepper or onion, selected for color. May add celery. Let sit for 2 or 3 days. Keeps well.
Beat butter at medium speed with mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, coconut and pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans or wire racks 10 minutes. Remove from pans. Let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
Cream together the first 4 ingredients. Add egg and vanilla. Sift together dry ingredients and add to creamed mixture. Drop 1 rounded tablespoonful of dough into ungreased muffin cups. Bake at 375° for 8 minutes. Remove from oven. While hot, press one miniature Reese's peanut butter cup on each cookie. Makes 2 dozen.
Preheat oven to 425°. Blend olive oil and garlic in blender; coat potatoes. Bake in single layer on 2 cookie sheets until golden, turning often (45 minutes to an hour). Meanwhile blanch pea pods; drain (stems and strings removed). Combine oil, vinegar, rosemary, salt and pepper. Let potatoes cool slightly; toss with dressing, pea pods and tomatoes. Serve warm or at room temperature.
Preheat oven to 425°. In large bowl, combine filling ingredients. Mix well and turn into unbaked pie shell. Bake 15 minutes; reduce heat to 350° and continue baking 35 to 40 minutes.
Cut off tips of corn kernels into a large bowl. Scrape milk and remaining pulp from cob with a paring knife. Set aside. Cook bacon in a large skillet until crisp. Remove bacon, reserving about 1/4 cup drippings in skillet. Crumble bacon and set aside. Add corn, butter and remaining ingredients to drippings in skillet. Cook over medium heat 20 minutes, stirring frequently. Spoon corn mixture into a serving dish and sprinkle with crumbled bacon. Yields 12 servings.
Wash fillets; drain well on paper towels. Saute celery and onion in butter. Add shrimp, crab meat, bread crumbs, parsley and egg; mix. Spread on fish fillets. Roll up; place in lightly greased baking dish. Pour white wine sauce over fillets. Top with bread crumbs, Parmesan cheese and additional chopped parsley. Refrigerate overnight at this point, if desired. Bake at 350° for 30 minutes. Serves 6.
Scald milk. Add shortening, sugar and salt. When lukewarm, add the yeast which has been softened in warm water. Add the egg and the potatoes plus 1/2 cup water to the mixture. Beat in the flour until the dough is stiff and leaves the side of the bowl. Let rise until triple in bulk. Roll out about 1/3-inch thick and cut with a doughnut cutter. Let rise on a floured board for 1 hour, then fry in hot grease. Dip doughnuts in the following glaze.
Place egg yolks in blender. Blend with lemon juice, salt, pepper and cayenne pepper for 30 seconds. Add melted butter while blender is running (very slowly). If too runny, microwave 15 to 20 seconds and re-blend. Repeat until desired thickness.
Line a 9 x 5 x 3-inch loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1 1/2-inches up the sides of prepared pan. In a mixing bowl, beat cream cheese until light. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Spoon half of chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight.
Brown ground beef and onions in large skillet over medium heat 8 to 10 minutes. Pour off drippings. Stir in tomatoes, 1/4 cup A.1. sauce and chili powder. Bring to a boil; reduce heat to medium-low and simmer (covered) 10 minutes. Stir chili into macaroni. Garnish with green onions and cheese. Makes four servings.
In a pan, cook the onion and cilantro (chopped). Add the shredded chicken, peas and carrots, tomato sauce and the chicken broth. Add 1/2 cup of water. Mix and cook for approximately 30 minutes, until it gets a little juice. Set aside. Mix the baking powder and the flour. Add the stick of butter. Cutting it with a knife, cut it in until it gets very crumbly. Knead the dough with your hands, until it is easy to handle and doesn't stick to your hands. Roll it out and divide it in two. Cover a pie plate with half of it. Bake at 350° for approximately 15 minutes, or until light brown. Set aside to cool.
Melt margarine, marshmallows and cherry juice in double boiler. Pour over crushed graham crackers and other dry ingredients. Mix well and pack in box (graham cracker box). Chill until firm. Keep refrigerated. Keeps for several months. I always chop the pecans.
Mix flour, baking powder, salt and sugar in large mixer bowl. Whip the eggs in small bowl; add milk and oil. Mix well. Beat into dry ingredients. Makes four large waffles.
Put beef roast in bottom of crockpot. Add mushroom soup, onion soup mix, and canned drink. Cook on high 6 to 8 hours. Good over rice or potatoes.
Combine evaporated milk, Miracle Whip, vinegar and sugar. Mix together until well blended. Add remaining ingredients and stir until onion and cukes are well coated. Chill before serving.
Combine and heat until boiling. Stir constantly. Pour over 3/4 head of grated cabbage.
Place the mint in a pitcher or gravy boat and pour the boiling water over it. Wait 20 minutes so that the mint has time to infuse the water. Add sugar and wine or vinegar. Stir well and serve.
Soften cream cheese and mix all ingredients. Place in baking dish. Bake in 350° oven for about 20 minutes. Serve warm. Best served with Triscuit crackers.
Mix all ingredients. Salt and red pepper to taste. Make into lunch balls. Press onto an ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
In a 4-quart Dutch oven, brown beef and pork. Drain off fat. Stir in undrained tomatoes, onions, green pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin. Cover and simmer 1 hour, stirring frequently to avoid scorching. To serve, ladle chili into soup bowls. If desired, top each serving with shredded cheese and sour cream. Makes 6 to 8 main dish servings.
Blend butter, flour and powdered sugar like pie crust and press in pie tin. Bake at 400° until browned.
Ray Davis, the preacher's father, didn't care for chile like his mother and brother did, and she made it at least once a week. When a bowl was set before Ray, he would comment..."Dam Old Chile again!"
Thaw pastry per directions. Preheat oven to 400°. On floured surface, roll to 15 x 12-inches; cut lengthwise in thirds. Place on ungreased cookie sheet. Prick with fork. Bake 8 to 10 minutes. Stir together cheese, 1/4 cup sugar and extract. Fold in whipped cream. Spread 2 pastry sheets with cheese. Stack. Top with remaining pastry. Stir 1/2 cup sugar and milk in small bowl until smooth. Spread over top. Drizzle with chocolate. Chill.
Mix all ingredients, except butter. Using a small Teflon skillet on top of stove on medium heat, melt 3 heaping tablespoonfuls butter. Pour half of batter in skillet. cover with lid. Keep check and when lightly brown, turn and brown other side.
Boil macaroni according to package directions. Dilute soup with milk. In a large casserole dish, put macaroni, tuna, soup mixture, salt and pepper and dry mustard. Mix well. (If needed, add more milk.) Sprinkle top with bread crumbs. Cook approximately 45 minutes to 1 hour. Serve hot.
Add and stir ingredients together. Take half of the pie crust and put in bottom of a 10-inch pie pan. Save the other half for top of pie.
Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook together with bacon one minute more. Drain bacon and scallions on paper towel. Allow potatoes to cool enough to be handled. Preheat broiler to high. Cut potatoes in half and scoop out flesh in a small bowl. Smash potato flesh together with sour cream until combined using potato masher. Stir in cheddar cheese, bacon and scallion. Season with salt and pepper. Scoop filling back into jackets of potatoes and place on a cookie sheet. Place potatoes in oven under broiler 6 inches from heat for 5 minutes.
Beat eggs until fluffy. Add sugar gradually. Beat until mixture thickens. Add remaining ingredients. Add favorite fruit, if desired. Put into ice cream maker and churn until mixture hardens.
Trim ham, leaving small amount of fat for flavor during the cooking. All skin and brine should be removed. Rub the fresh ham with liberal amount of vinegar. Cover the ham completely with seasoned pepper, pressing the pepper into the sides so most of it will adhere. Wrap in heavy duty foil tightly. Place in roasting pan and bake in 200 degree over overnight or at least 10 hours. When unwrapped, the pork should fall apart or shred when pulled with a fork. Place on a large serving platter on a buffet table and your guests will "pick" at it forever. Serve with your favorite barbecue sauce. Sounds too easy to be true or any good, but it is out of this world in flavor and taste. Great for sandwiches. Save the juices from the ham and cook rice in it for the best rice you will ever taste. Everybody will love it.
Heat oven to 325°. Butter a 9-inch baking pan. Melt butter and let cool. Combine flour, cocoa, baking powder and salt. Chop chocolate squares, leaving some chunks as big as 1/2-inch. With an electric mixer set at medium speed, beat the eggs and vanilla until frothy. Gradually beat in the sugar, then the melted butter. Reduce speed and beat in flour mixture. Stir in chocolate chunks. Pour batter into the prepared pan and smooth the top. Bake until edges start to pull away from the sides of the pan, 30 to 35 minutes. Cool completely before cutting.
Saute ground beef with onion in skillet until crumbly. Add remaining ingredients, except crumbs. Mix well. Place in casserole; top with crumbs. Bake at 359° for 1/2 hour. Yields 5 to 6 servings.
Cream the sugar and Crisco. Add egg, one at a time, to sugar mixture. Sift together the flour, salt and cocoa. Add to cream mixture. Add vanilla. Add pecans or walnuts. Grease and flour a 9 x 13-inch pan. Bake at 350° for 20 minutes. Remove from oven and make 12 rows of marshmallows on it. Return to oven for 10 minutes. Remove from oven and cool. Then top with frosting.
Mix biscuit mix and fructose. Add egg substitute and vanilla; mix well. Drop by teaspoonful on vegetable-sprayed cookie sheet. Bake at 350° for 8 to 10 minutes.