HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 13 x 9-inch pan, bake cake (package directions). In a medium saucepan combine pineapple with juice and sugar; cook over medium heat until thick and syrupy, about 20 minutes. When cake is done, pierce top with fork about 1 inch apart. Pour on pineapple mixture and spread evenly on cake. Cool completely.
Preheat oven to 425°, grease 12 (2 1/2 inch) muffin cups. Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar; set aside. Combine milk, butter, egg and vanilla in a small bowl. Stir milk mixture into dry ingredients just until moistened. Stir in strawberries. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake 15 - 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Makes 12 muffins.
In small bowl, combine water, bouillon cubes and cornstarch; stir to blend. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add mushrooms, carrots, red pepper, garlic, basil and dried red pepper. Stirring constantly, cook 2 minutes. Remove vegetables with slotted spoon. Add remaining 1 tablespoon margarine; saute onion 3 minutes. Re-stir cornstarch mixture and pour into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return vegetables to skillet; heat through. Stir in lemon juice and macaroni. Makes 4 servings. Per serving: 330 calories, 56 g carbohydrates, 9 g protein, 5 g polyunsaturated fat, 1 g saturated fat, 0 mg cholesterol, 400 mg sodium.
Brown burger; drain. In a large pot or crock-pot, put burger and remaining ingredients. Simmer 1 hour. Remove bay leaves before serving. Serves 8 to 10.
Dissolve Jell-O in 2 cups hot water and 1 cup cold water. Let cool. Mix in other ingredients and chill until firm.
Cook potatoes until soft; drain. Add milk until creamy, then add butter and dressing. Mix well.
Cook and debone chicken; set aside. Save broth. Grate cheese. Saute onion and peppers in butter. In large pot, mix all ingredients, except 1 cup of cheese. If real thick, add chicken broth until juicy. Pour in large casserole dish; put rest of the cheese on top. Bake in oven, about 375° to 400° until bubbly and golden brown on top.
Cut broccoli in small pieces, cook and drain. In a 1 1/2-quart casserole dish, mix soup, milk, soy sauce and pepper. Stir in cooked broccoli and 1/2 can of onions.
Cream butter. Add sugar slowly and continue beating. Add eggs, one at a time; mix after each addition. Add milk and mix. Add rest of ingredients. Drop on greased cookie sheets by teaspoon. Bake at 350° until lightly browned and done.
Combine all ingredients. Bring to a boil. Simmer 5 minutes. Serve hot. (Can put a cinnamon stick in each cup.)
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake at 325° until done.
Mix altogether and put in 9 x 13-inch pan. Top with cheese and chips. Bake at 425° for 25 minutes.
Heat butter in skillet; add onion and cook until yellow. Add mushrooms; cook about 3 minutes. Sprinkle in seasonings and flour. Stir. Add sour cream; cook and stir until thickened. Cool. Fill tarts and bake 10 to 15 minutes in 450° preheated oven. Can be made ahead, baked or frozen and heated when needed. Makes 2 dozen tarts.
Cut steak into 3 x 1-inch strips. Brown strips in shortening in 10-inch skillet. Add onion, salt and pepper. Blend in flour, then tomato juice and mushroom stems and pieces, drained. Cover; cook over low heat 1 hour, until meat is tender. Stir in mixture of milk and lemon juice. Heat until steaming, but do not boil. Serve over noodles or rice. Makes 4 servings.
Mix green beans, milk, soup, pepper and half a can of fried onions. Bake at 350° for 30 minutes in a 9 x 13-inch dish , uncovered. Top with remaining can of fried onions and cook for 5 minutes longer.
About 30 minutes before serving, prepare fettuccine as label directs, using 2 teaspoon salt in water; drain. Keep warm. In 5 quart saucepot, mix flour, pepper, ground nutmeg and 3/4 teaspoon salt; stir in milk. Cook over medium heat, stirring constantly, until mixture boils and thickens slightly. Boil 1 minute. Remove saucepot from heat. Stir in fettuccine, grated Parmesan cheese and chopped parsley. Toss to coat well. Serve immediately garnished with parsley sprigs. Makes 4 main dish servings. Each serving contains 420 calories, 6 g fat and 13 mg cholesterol.
Unroll crescents into 1 long rectangle; pinch and seal perforations. Spread with butter. Combine brown sugar, walnuts and cinnamon; sprinkle on butter. Roll up and cut into 8 slices. Place slices on ungreased sheet. Flatten each piece to 4 to 5-inch diameter. Sprinkle with sugar. Bake at 400° for 10 to 15 minutes. Remove from sheet immediately.
Place tortillas on microwave plate. Spread with picante sauce (as you like). Sprinkle with Cheddar cheese. Heat in microwave for 30 seconds. Fold from one side of circle 2 times, then fold over the sides toward center and then continue to fold. Very hot out of microwave. Easy and tasty.
Mix all ingredients together. Bake in a greased and floured loaf pan for 1 hour at 350° or in 2 smaller loaf pans for 45 minutes.
Cream shortening and sugar well. Add 1 tablespoon flour. Beat in 1 egg at a time. Add flour and bananas alternately, reserving 1/2 cup flour. With this, sift salt and baking powder and soda and mix with rest. Pour into well-greased pan. Bake at 350° for 1 hour.
Mix flour, paprika, salt and pepper. Dredge chops lightly in mixture. Heat oleo and brown pork chops on both sides. Transfer to shallow baking dish. Add onion, green pepper and mushrooms. Cook until onion is soft and golden. Blend in milk and cook until sauce is smooth and thickened. Season with dash of salt and pepper. Remove from heat; add juice of lemon. Pour sauce over chops and bake covered for 1 hour. Preheat oven to 350°.
Cook lasagna noodles; drain. Brown ground beef; drain. Add Ragu to ground beef. Layer in casserole dish, beginning with meat sauce, noodles, cottage cheese and Mozzarella. Repeat layers; end with meat sauce and cheese on top. Bake at 350° until bubbly (about 30 minutes).
Cream sugar, butter and sour cream. Sift flour and soda. Add one egg, then flour, until you have used all. Add vanilla and lemon juice. Bake at 350° for 1 hour and 15 minutes in tube pan.
Combine all ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 450°.
Mix all ingredients except Cool Whip. Pour into crust. Put in refrigerator about 1 hour. After you take it out, spread the Cool Whip on top. Serve.
Drain mandarins and set aside the syrup. Puree mandarins in blender. Mix in the remaining ingredients and mandarin syrup. Freeze in ice cream maker or use freezer tray method. Serves 6.
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Sift flour, baking powder and sugar. Melt butter. Add sweet milk and vanilla. Mix well. Fold in egg whites. Batter will be stiff. Bake in layers.
Mix all ingredients together; form into 1-inch balls. Place on ungreased cookie sheet. Bake in a 350° oven for 15 minutes. Remove from pan after cookie has cooled slightly.
In food processor fitted with steel blade, combine onion, chili peppers, garlic and ginger. Process until almost smooth. Set aside.
Shred lettuce and place in bottom of bowl. Add each layer as listed. Be sure mayonnaise covers all vegetables, sealing them in bowl. Top with cheese and bacon. Refrigerate 24 hours. Mix when ready to eat or dip as is.
Mix first 6 ingredients and place in bottom of long baking dish. Cover with pizza or spaghetti sauce, then add cheese. Bake at 350° for 30 to 45 minutes.
Crumble cornbread in casserole and layer remaining ingredients in order given, except bacon.
Simmer 20 minutes. Add in three cups half & half cream. Simmer 10 minutes. Thicken.
Heat oven to 350°. Mix all ingredients, except the sprinkles. Roll as thin as possible. Cut with cookie cutters. Place on an ungreased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes.
Brown hamburger and chopped onion; drain. Add remaining ingredients and heat together. Serve on buns or as sauce for hot dogs.
Stir together cranberries, nuts and sugar in bowl; set aside. Combine cake mix, cream cheese and milk in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add eggs, one at a time, beating an additional 2 minutes. Fold in cranberry mixture.
Mix all ingredients. May be made ahead or frozen for later use. Remove from freezer about 3 hours before serving and place in refrigerator.
Boil ingredients (syrup, mustard and butter) in heavy saucepan until reduced about 1/3, about 3 minutes. Broil ham in sauce until hot or about 1 minute. Turn. Spread with glaze and broil until other side is hot. Cut and serve.
Thaw potatoes and mix all ingredients together. Place in greased casserole. Bake at 350° for 45 to 50 minutes. Sprinkle with paprika after baking. Serves 6 to 8.
Line a 12-inch Dutch oven with foil and	grease. Sprinkle chilies and cheese evenly in oven. Beat eggs, water, dried milk, oregano, basil and Bisquick until smooth. Add bacon and onions.	Pour into oven and bake 45 minutes with 10 coals on top and 6 coals on the bottom.
Sift together in a large blow: Flour, Sugar, Baking Soda, Salt and Cinnamon, mix well. Add Diced Bananas, Butter Flavored Oil. Beat 3 Eggs well and add to bowl. Stir in gently Crushed Pineapple, Chopped Nuts and 1/2 tsp. Vanilla. Bake in a greased and Floured Bundt Pan at 350 degrees for 1 hour and 20 minutes.
Beat eggs well, until light. Add sugar, flour, buttermilk and butter. Mix well. Pour in pie shell and bake at 300° until golden brown. It will take about 1 hour.
Mix 3 egg yolks, condensed milk and lemon juice. Pour into pie crust. Beat egg whites and add cream of tartar. When whites become stiff, add sugar. Put on top of pie and bake at 350° for 12 to 15 minutes. Refrigerate for at least 2 hours.
In large mixing bowl, thoroughly beat eggs. Stir in onion, croutons and salmon. Stir well to blend. Divide mixture into 4 rounded patties. Heat oil in skillet. Brown patties on both sides. Heat mushroom soup in small saucepan. Add peas and butter; heat until butter melts, stirring to blend. To serve, place patties on platter; spoon soup mixture over patties. Makes 4 servings.
In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients and bring to a boil. Reduce heat; simmer uncovered 20 minutes. Stir occasionally. Refrigerate leftovers.
Combine first 3 ingredients, beating well. Add eggs, one at a time. Combine flour, baking powder and salt; add to creamed mixture with milk. Stir in lemon juice and rind. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes.
Place croissant halves, cut side up, on microwaveproof plate. Layer turkey, ham and cheese on each half. Cover with waxed paper and cook on 80 for 1 1/2 to 2 minutes or until cheese melts. Pour hot sauce over top.
Cream the shortening. Add sugar and cream well. Add vanilla. Add eggs; beat well. Add sifted dry ingredients. Add oatmeal. Add chips, nuts, raisins and coconut. Drop by teaspoonful onto a slightly greased cookie sheet. Bake 10 to 15 minutes at 375°.
Sift dry ingredients in large bowl. Put all other ingredients in medium bowl and mix. Pour slowly into dry ingredients bowl and stir (do not mix). Bake at 350° for 35 to 40 minutes.
Chop cabbage, bell pepper, carrots and onion. Boil vinegar, sugar, celery seed, mustard, pepper and salt for 5 minutes. Pour over remaining ingredients. Store in a covered container in refrigerator. If you keep it covered, it will keep for several days.
Combine sweet potatoes and butter, mixing until blended. Add combined sugar, flour and spices; mix well. Blend in eggs and milk. Pour into crust.
Pour pineapple in greased 9 x 13-inch pan. Add cherries, then sprinkle cake mix on top and then the nuts. Pour melted butter over top. Bake at 350° for 1 hour. Serves 9 to 12.
Combine in blender. Mixture will be thin but it thickens as it cools. Store in fridge. One cup equals 1 can of condensed milk.
In greased 2-quart glass measure, cook sugar, corn syrup and salt on High for 2 to 3 minutes, until boiling. Cook 4 minutes. Stir in nuts, butter, vanilla and cinnamon. Cook 2 minutes. Immediately, stir in baking soda until light and foamy. Quickly, pour onto greased cookie sheet; spread. Cool; break into pieces. Makes 1 pound.
Bring broth to a boil. Add rice and spices. Reduce heat to lowest possible setting, cover and simmer for 20 minutes or until done.
Mix ingredients well; refrigerate and use when hungry for good Mexican food or just to eat with chips.
Stir all ingredients together. Mix thoroughly. Roll into little balls. Press down. Coat with powdered sugar. Do not add any water or milk. Bake at 350° for 8 to 10 minutes.
Coat baking dish with margarine. Save leftover margarine to add to other ingredients. Sprinkle half of the poultry stuffing on the bottom of the dish. Mix together all other ingredients. Add in remaining melted margarine. Pour into baking dish. Sprinkle remaining poultry dressing over the top.
Preheat the oven to 300°. Cream the butter and sugar. Mix in the bananas, then add the eggs. Sift the flour with the salt and baking powder. Mix into banana mix, just enough to combine. Do not overmix. Fold in the nuts and pour into a buttered loaf pan. Bake for 1 to 1 1/4 hours or until toothpick inserted in center comes out clean.
Stir together thoroughly the first three ingredients and 3/4 teaspoon of salt. Make a well in the center.
Preheat oven to 325°. Sift together first 5 ingredients. Mix the next 5 ingredients together; mix all together. Add chopped nuts; bake 1 hour in a 9 x 13-inch pan, or use two 8-inch layer pans and bake until done (test with toothpick). Top with Cream Cheese Frosting.
Mix vegetables and pour 1/4 cup of salt over them; let sit for 2 hours. Drain and set aside. Bring the sugar, vinegar and seeds to a boil. Add vegetables and boil 5 minutes. Put in jars and seal.
Steep tea bags in boiling water for 5 to 8 minutes. Add sugar, then other ingredients. Serves 10.
Combine all ingredients in a bowl. Seal and shake until evenly blended. This salt-free mix can be stored in an airtight container. Makes 21 teaspoons (about 1/2 cup).
Cook macaroni as directed on package. Drain well and cool. Combine the next 4 ingredients. Blend together remaining ingredients, then toss lightly together. Cover and chill well. Serves 6.
Mix cream cheese, sour cream and Ranch dressing mix and pour into a 2-quart long Pyrex dish (13 x 8 x 1 1/2-inch). Refrigerate overnight or for several hours. Spread Ro-Tel tomatoes, green onions and jalapeno peppers in layers over first layer. Just before serving, spread chopped fresh tomatoes and grated Cheddar cheese over other layers. Serve as a dip with tortilla chips or Tostitos chips or serve over shredded lettuce as a salad with tortilla or Tostitos chips.
Coat chicken completely with the mustard and season to taste with salt and pepper. Add the parsley to the bread crumbs and coat the chicken with this mixture. Fry the chicken in 3 tablespoons of butter and oil mixture on each side until brown. Drain most of the oil off and reduce heat. Pour sherry over the chicken and remove chicken to a serving platter. Add 2 tablespoons butter to the sherry in the pan, scraping the drippings until well blended. Pour over the chicken. Serves six.
Make jello according to directions on boxes, using only 4 cups water. Jell slightly. Clean cranberries and chop in food processor. Put sugar on cranberries and let set until jello is slightly jelled. Add cranberries, celery and nuts to jello. Let jell until firm. When firm, mix 1/4 cup sugar in 8 ounces sour cream and spread over top. Garnish with a few orange slices or cherries or canned whole cranberries. Serves 10 to 12.
Cut up fruit and place in Pyrex dish. Drain fruit and save all juices. Mix brown sugar and butter; add curry powder and 2 tablespoons of the juice from fruits. Drizzle over fruit in casserole. Bake at 350° for 20 minutes, drizzling the casserole twice more with the juice mixtures.
Accessories/Features: Colored paper or yarn, gumdrops, raisins and chocolate chips.
Dissolve raspberry jello in 2 cups boiling water. Add can of cherry pie filling. Mix and refrigerate until firm.
Brown beef in large stew pot. Drain. Add onion, carrot, celery and garlic. Simmer 10 minutes. Add remaining ingredients, except pasta. Simmer 50 minutes, stirring occasionally. In separate pan, put water on to boil. Cook pasta 10 minutes. Drain and add noodles to the soup, cook together 5 or more minutes to let the flavor blend into the pasta.
Cook your ground beef, onion and bell pepper together. Grate both cheeses together in bowl. Drain excess grease and mix in tomatoes and seasoning mix. Grease casserole dish with butter. Layer the bottom of the dish with chips, layer of meat sauce, then cheese until you have used all ingredients. Put in oven at 325° until cheese melts. Top with sour cream and picante sauce. Very Good.
Mix all ingredients together. Pour in baking dish and bake at 375° for 45 minutes.
Melt margarine. Combine with biscuit mix and sour cream. Spray muffin pan with nonstick cooking spray. Pour mix into muffin pan. Bake in a 425° oven for 10 to 15 minutes. Makes 12 muffins.
Drain pineapple. Skin the split chicken breasts. Pour pineapple juice 1/4-inch deep in a 9 x 12-inch Pyrex pan. Mix salt, paprika, and flour. Put on chicken breasts. Put pineapple on chicken breasts. Put pineapple juice on part of breasts not covered with pineapple. Bake in 350° oven for one hour. Do not cover. Baste. If necessary, add more liquid. Remove chicken from pan and keep in a warm place. Put juice in Teflon skillet and make chicken gravy from flour mixture. No fat. No cholesterol. Delicious!
Cut potatoes and onion in chunks. Place in processor with eggs and process until pureed, about 20 to 30 seconds. Add remaining ingredients. Process a few seconds longer to blend for smooth mixture. Pour oil in skillet to a depth of 1/8-inch. When hot, drop potato mixture by large tablespoons to form pancakes. Brown well on each side. Drain on paper towels.
Line 17 x 11-inch cookie sheet with foil. Mix sauce ingredients and spread over chicken. Marinate overnight. Bake, uncovered, at 325° for 1 hour.
Mix ground beef, soup mix and mayo in bowl. Split pan of rolls open. Pat 1/2 of raw meat mix on each package of rolls. Top with pickles and cheese. Put roll back together. Cover with foil. Bake at 375° for 30 minutes.
Mix softened cream cheese and jar of salsa; put into a bowl. Sprinkle onion over cheese mixture. Put shredded lettuce over onion. Put a layer of diced tomatoes over lettuce; top with shredded cheese. Chill 2 hours.
In a bowl, combine cornmeal, flour and egg; mix well. Stir in milk to make a thick batter. Heat oil to 375 degrees. Place a wooden stick through the hot dog, make sure it is firmly in place. Dip hot dog in batter and fry until golden brown, about 5 to 6 minutes. Drain on paper towel. As a substitute for self-rising flour, place 1 tsp. baking powder and 1/4 tsp. salt in a measuring cup. Add enough all-purpose flour to equal 3/4 cup.
Blend the first four ingredients well. Thin mixture to desired consistency with pineapple juice. Serve with apples, pineapple, bananas or any fresh fruit tray.
Marinate in sauce above for 10 minutes. Lay out separately in dehydrator and leave until fully dried, approximately 12 to 14 hours.
Cut strawberries into slices (save a few to slice on top). Mix together milk, pudding, sour cream and Cool Whip. Pour into pie shell (already baked). Slice strawberries on top and chill.
Slice squash and onions in saucepan. Cook in water over medium heat about 20 minutes. Drain in a colander. Mash and add other ingredients (except cheese). Place in greased 2-quart dish and cover top with the grated cheese. Cover and bake at 350° for 10 minutes. Remove from oven and let stand for 10 minutes and serve.
Heat oven to 375°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Line bottom of pan with greased aluminum foil or wax paper.
Melt butter, and saute onions and celery. Pour over croutons. Add mushrooms and seasonings. Pour broth over to moisten. Add eggs and beat together. Cook in greased crockpot on high for 45 minutes. Then cook on low 4-8 hours. Serves 6-8.
Stir dry ingredients together. Cut in shortening. Add cream (or milk). Blend well. Turn out on floured board and knead several times. Divide into 6 or 8 parts. Roll each part very thin. On one half of each piece, place thick applesauce. Fold over and seal with fork. Bake or fry in well-greased skillet until golden on both sides. Sprinkle sugar on pies.
Bring water to boil. Add chicken. When water boils again, add veggies and bouillon cubes; bring to boil again. Simmer for 1 hour. Add parsley. Add salt and pepper to taste. Serve with noodles or rice. Makes 6 to 8 servings.
Beat eggs into sugar, one at a time. Mix dry ingredients together. Add with oil and sugar mixture. Add carrots and nuts. Bake at 350° for 40 to 45 minutes in a well greased pan.
Mix all ingredients except meat in large bowl. Mix with pork cubes. Marinate overnight or more. Place meat on skewers and barbecue until done. This is a regional recipe from Upstate, NY.
Hints: Drain meat well and chill before adding at the last minute to salad. Chill beans separately. Make salad dressing a day or several hours ahead and chill well.
Defrost strawberries and add the sugar and fruit pectin in a large saucepan over medium heat. Simmer for several hours. Pour into jam jars (6 to 8) or any size jars available. Seal. Refrigerate if not sealed.
Drain beets; save water. In saucepan, combine sugar, cornstarch and salt. Stir in reserved beet liquid, vinegar and butter. Cook and stir until mixture thickens. Add beets and heat through. Serves 4. These are yummy!
Clean and shred cabbage. Core apple and cut into chunks with skin on. Peel and slice banana. Clean grapes and cut in half. Combine together until mixed thoroughly. Mix Miracle Whip, sugar and dash of salt together until creamy and sugar is dissolved. Pour over slaw and mix well. Let stand for one hour.
Cut chicken breasts into fillets (long and thin). Marinate fillets in Italian dressing for 1 hour. Preheat oven to 350°. Make rice and place in an 8 x 8-inch baking pan. Place chicken on flat surface. Put chopped vegetables and 2 slices of Swiss cheese on fillets. Roll up tightly and pin with toothpick. Dip rolls in egg, then in bread crumbs. Fry in oil until brown. Place on rice. top with slice of tomato on each roll. Bake for 1/2 hour, until done.
Boil sugar and syrup for 1 minutes. Stir in peanut butter and Rice Krispies. Press into greased 9 x 13 pan. Melt chips and pour over top. Spread and cool.
Drain pineapple. Place in oblong baking dish. Mix sugar and flour. Spread over pineapple. Crush Ritz crackers. Spread over pineapple and flour mixture. Melt butter and pour over. Bake at 350° for 45 minutes.
Take cucumbers, onion and salt. Let drain all day. Then, squeeze out juice. When ready to serve, put in 1 tablespoon sour cream, 1 or more teaspoons of vinegar and pepper to taste.
Ducks are preferably hung, undrawn for 5 to 7 days and then dry plucked. Some people prefer not to age the birds.
Stir together and pour into a greased loaf pan or baking dish. Bake at 325° for 25 minutes and serve with sauce.
Mix all ingredients together and add enough water to make a stiff dough. Makes about 25 pies.
Cream butter, gradually adding sugar. Add egg, vanilla or almond extract. Fold in flour with baking powder and salt. Blend to make stiff dough. Divide dough in 1/2; leave 1 half plain and divide remaining dough in thirds. Tint 1/3 green, one pink and one yellow with a few drops of coloring. Roll out 1/2 the plain dough to a 10 x 6-inch rectangle on a lightly floured board. Shape 1/2 the pink dough into a 10-inch long rope. Do the same with 1/2 the green and yellow dough. Place each color rope on the long side of rectangle.