HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pie filling, pineapple and strawberries with juice and let chill. Just before serving, add bananas and mix together.
Whip the cream; beat in honey gradually. Stir in vanilla. Fold in remaining ingredients. Chill. Makes 6 to 8 servings.
Pour cabbage in bottom of dish. Mix soup and milk together and pour on top of cabbage. Sprinkle cracker crumbs and then butter. Bake at 350° for 25 to 30 minutes.
Combine first 8 ingredients in large bowl; toss lightly. Add Worcestershire sauce and enough mayonnaise to moisten. Spoon into buttered 8 x 13-inch baking dish. Arrange mushrooms and eggs over top. Combine bread crumbs, butter and cheese in small bowl. Sprinkle over chicken mixture. Bake at 350° for 15 to 20 minutes or until bubbly. Yield: 6 to 8 servings.
Pound chops; salt and pepper both sides. Beat egg(s). Dip pork chops into flour, then egg, then bread crumbs, covering both sides. Fry in hot oil until brown and crispy on both sides. Put chops in roasting pan with water and a pat of butter on top of each pork chop. Cover and bake about 1 hour at 350°. Then uncover and bake for 30 minutes more.
Mix all together in saucepan. When mixture begins to boil, add the dissolved cornstarch and let cook until thick. Let cool a few minutes before putting on any white cake layers. Wonderful!
Preheat oven to 350 degrees. Combine brownie mix, water, oil, and egg. Beat well with spoon. Fill mini Muffin cups about 1/2 full. Press one peanut buttercup into batter in each cup. Bake 15 to 20 minutes or until brownie is set. Cool completely.
Mix egg, meat and bread crumbs. Shape into 4 dozen balls. Brown meatballs on broiler pan under oven broiler turning once. Place in large saucepan or Dutch oven. Combine remaining ingredients. Pour over meatballs.	Cover and simmer for 30 minutes, stirring occasionally to coat evenly.
Chill fruit, fruit juice, grenadine and 7-Up. At serving time, combine crushed pineapple and strawberries in a punch bowl. Add pineapple juice and grenadine. Slowly pour in chilled 7-Up. Add ice cubes. Garnish punch bowl with curls of orange rind. Makes about 30 servings.
Combine all ingredients. Beat with mixer until well blended. Pour into ice cream freezer container. Add milk to fill the container. Freeze according to manufacturer's directions.
Brown meat and onion in large skillet; drain. Stir in water, catsup, mustard, salt and pepper. Bring to boil. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork. Top with cheese. Cover; let stand for 3 minutes or until cheese melts. Makes 4 servings.
Mix all ingredients and cook until thickens and alternate layers of bananas, pudding and nuts. Refrigerate until ready to serve.
Mix berries and sugar and let stand 10 minutes. Mix water and Sure-Jell and bring to a full boil, stirring constantly. Boil 1 minute. At once, stir into fruit. Continue stirring 3 minutes. Immediately ladle into containers. Leave 1/2-inch space at top. Cover and let stand at room temperature for 24 hours; then freeze.
In large skillet melt butter over medium heat. Add mushrooms, onions, garlic, salt and pepper. Cook until mushrooms are tender. Add green beans. Cook 5 to 7 minutes or until heated through. Stir in cheese. Serve hot. Yields about 10 servings.
In small strainer rinse raspberries, drain well. Place berries in large mixing bowl. In small mixing bowl combine sugar, cornstarch and salt. Add sugar mixture to berries. Stir gently to coat berries.
Brown sausage and drain well. Combine all ingredients in crock-pot. Stir occasionally.
Boil chicken in salted water; debone. Pour chicken broth over Doritos to wet. Layer Doritos in casserole. Place chicken, except 1 cup, over Doritos. Saute onion in margarine until tender. Add soups and cup of chicken. Pour on top of chicken. Add cheese. Bake at 350° until cheese melts. Sliced boiled potatoes may be used for Doritos.
Heat shortening in a saucepan. Add onion, beef and salt. Cook slowly for 5 minutes occasionally. Stir in chili powder, flour, tomatoes and water. Cover and cook over low heat for 1 1/2 hours. Stir occasionally. Add more water, if needed.
Peel and core apples. Cut into wedges and set aside. In a large skillet, combine sugar, margarine and cinnamon. Add water. Cook and stir over medium heat until water boils and sugar dissolves. Add apple wedges to syrup. Return to boiling. Reduce heat. Simmer, uncovered, 10 to 15 minutes or until just tender.
Mix water with pineapple and heat to boiling point. Add Jell-O and dissolve. Refrigerate until it starts to thicken. Add celery and nuts. Mix Cool Whip and softened cream cheese and fold into Jell-O mixture. Pour into 9 x 12-inch pan. Refrigerate at least 2 hours, preferable overnight.
Mix all ingredients thoroughly. Stir once half way through baking. Bake 1 hour at 375 degrees.
Pack meat in either pints or quarts and fill up with cold water. Put 1 teaspoon salt to the quart jar. Place on rubbers and tops and cold pack for 3 hours.
Fry onions and garlic in small amount of butter or margarine until they become clear. Add meat that has been previously browned. Add tomatoes and other ingredients. Mash the whole tomatoes. Simmer slowly for 4 to 6 hours. Skim grease that comes to the top. Makes 12 servings; time to prepare is 300 minutes.
Mix diced rhubarb with the 1/2 cup sugar and let stand until batter is mixed. Cream shortening and 1 1/2 cups sugar. Add egg. Then add sifted dry ingredients alternately with milk and vanilla. When cake is mixed, add rhubarb mixture to batter. Blend. Bake 1 hour at 350° or until done in 9 x 13-inch greased pan. Serve warm with ice cream or whipped topping. If serving cold, sprinkle sugar and cinnamon on top before baking.
Place chicken in a large baking dish. Season with salt and pepper. Bake at 400° for 30 minutes. Meanwhile, drain the pineapple; reserve 2 tablespoons liquid.
Cream sugar and cream cheese until fluffy. Beat in bananas and eggs. Stir in baking mix and nuts. Do not beat. Pour into a greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 60 minutes or until done. Cover with foil the last 15 minutes.
Defrost spinach and squeeze out extra moisture. Mix eggs and cottage cheese. Add spinach to egg mixture. This is the filling.
Spray small casserole dish with Pam. Place jalapeno peppers on bottom and side of dish. Beat eggs (like preparing for scrambled eggs). Pour over peppers and top with Cheddar cheese. Bake at 350° for 30 minutes or until set. Serve warm.
Melt cheese and butter; blend together. Add vanilla; mix cocoa with 2 boxes confectioners sugar and add this to cheese mixture. Work in other 2 boxes of sugar (use hands; mixture is stiff). Roll out flat on wax paper. Sprinkle with nuts and roll up like a jelly roll and slice. Makes 3 or 5 rolls. Store in refrigerator or freezer. Best if let set at room temperature for 1 hour before serving.
Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes at high speed of electric mixer; reduce speed to low and beat 1 minute. Bake in 3 greased and floured 9-inch round cake pans at 350° for 20 to 25 minutes. Cool in pan 10 minutes. Remove and cool completely.
Put prepared stuffing in an 8-inch square pan. Shred chicken and put on top of stuffing. Layer on chopped broccoli. Mix the mayonnaise, soup and cheese; pour on top of broccoli. Crush Ritz crackers and put on top. Bake for 1 hour at 350°.
Cook the sausage and beef.	Add the onion, tomato puree, tomato paste, sugar, pepper, basil and salt to the meat mixture. Cook the manicotti shells; drain and set aside. Mix together the Ricotta cheese, Mozzarella cheese, Parmesan cheese and parsley; stuff in the cooked manicotti shells. Spoon meat sauce into baking pan. Put stuffed shells on meat sauce. Pour leftover meat sauce over shells; sprinkle with Parmesan. Preheat oven to 325° and bake for 30 minutes.
Cook meat and grind. Fruit must be cooked, canned fruit may be used, more or less as desired. Mix all ingredients. Put in jars. Cold pack 30 minutes or pressure to 10 pounds and turn off.
Heat oven to 350°. In medium saucepot, cook pork chop, onion and peppers in olive oil over medium-high heat 7 minutes. Remove from heat and stir in remaining ingredients. Transfer mixture to an 11 x 7-inch baking or casserole dish. Bake 30 minutes or until beans are tender. Makes 8 servings.
Place frozen strawberries in a 2-quart glass microwave-proof bowl. Microwave on High for 2 minutes. Stir in pectin and microwave on High for 2 minutes. Stir in sugar and lemon juice. Microwave on High for 6 minutes, stirring midway through cooking. Pour into glass jars; seal. Will last longer if stored in refrigerator after cooling. Yields 2 cups.
Let set out all night. Cover with paper towel and rubber band. Mix once or twice; let ferment all night. Take out 1 cup the next day after stirring. Put the rest back in the refrigerator. Let set 5 to 8 hours. Make bread, rolls or pizza dough. Makes 3 loaves of bread. When jar is full, give 1 cup to a friend. Always keep refrigerated.
Mix and sift flour and baking powder. Beat egg yolks, then add sugar and beat until thick. Add water, lemon rind and lemon juice. Stir in flour and then blueberries. Fold in stiffly beaten egg whites. Turn into greased pudding mold and steam 1 hour over rapidly boiling salted water. Serve with nutmeg or lemon sauce. Makes approximately 6 servings.
Preheat the oven to 425°. Grease a 9 x 5-inch loaf pan or an 8-inch square baking pan. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. In a medium bowl, mix together the eggs, milk and oil until smooth. Add milk mixture, stirring until the dry ingredients are just moistened. Pour batter into prepared pan. Bake until golden and a toothpick inserted in center comes out clean, 25 minutes. Transfer pan to wire rack to cool for 15 minutes. Cut into squares.
Mix sour cream, cream cheese and sugar. Add balance of ingredients. Mix well with mixer at medium speed. Pour into graham cracker shell and bake in a 350° oven for 30 to 35 minutes. Allow to cool, then top with cherry or strawberry pie filling, if desired.
Peel squash and slice. Place in kettle with lemon juice, peel and pineapple. Bring to boil. Lower heat and simmer, uncovered, for 15 minutes. Add pectin and peach jello and bring to boil. Stir in sugar and ginger at full rolling boil, stirring constantly. Sustain boil until the mixture jells. Remove from heat; skim off foam. Allow mixture to cool for 5 minutes. Skim and ladle into hot sterilized jars. Wipe jar rims; cover quickly with flat rings; screw bands tightly. Invert jars 5 minutes, then turn upright. After jars cool, check seals to make sure they are sealed.
Mix all ingredients together. Place in greased casserole dish and bake at 350° for 40 minutes.
Saute onion, celery and green pepper in oleo. Cook broccoli as directed. Drain. Add mushroom soup, garlic powder and grated cheese. Mix together with cooked rice and bake 30 minutes at 350° in buttered casserole.
Sift together the sugar, flour and baking powder. Add milk and egg. Beat until smooth. Add apples. Drop heaping teaspoons full into hot fat (1 1/2-inch deep). Leave in fat 4 minutes or until brown. Drain and roll in a mixture of sugar and cinnamon.
Cream the 2/3 cup butter and sugar. Beat in the eggs. Sift dry ingredients and add alternately with the water. Rinse, drain and chop the sauerkraut. Stir in the sauerkraut. Bake in 350° oven in 2 (8-inch) cake pans until center springs back when touched. Combine the remaining ingredients well and frost the cooled cake.
Set cream cheese out so that it will reach the soft stage. Take green onions and chop them up very fine (I use a chopper). Set them aside. Take ham out and chop it up very fine also. (I use a chopper on this also.) Set aside in 2 parts. When cream cheese is soft, put in large bowl. Add Accent salt and mix together. Add green onions and part of ham and mix this together. Separate this in 2 equal parts, then make a large ball out of each part. Set this aside and get the remaining part of ham, spread this out on wax paper or foil. Take one of the balls and roll until covered with ham, then do the other one. Wrap each ball in plastic wrap and refrigerate. Best if left overnight. You can also roll balls in pecans instead.
In bowl with mixer, blend cream cheese and 1/4 cup milk until smooth. Add remaining milk and pudding mix and beat at low speed for 2 minutes. Alternately layer pudding mixture and fruit into 4 parfait glasses. Chill until served. Quick and easy.
Mix dry ingredients together. Cut in oleo until fine. Add milk. Mix to form soft dough. Knead about 10 times on a floured board. Roll and cut out biscuits. Let rise for 30 minutes. Bake at 350° until golden brown. May also drop by spoonfuls into boiling chicken broth. Reduce heat. Cover and simmer about 15 minutes for chicken and dumplings.
Whip the cream and set aside. Beat the egg whites. Slowly add 1/4 cup brown sugar, white sugar and salt to the eggs. Beat until stiff. Fold cream, egg mixture, vanilla and liquor together. Freeze, covered, in 4 to 6 goblets.
Boil first 5 ingredients for 4 minutes. Add peanut butter, Marshmallow Fluff and vanilla. Beat well; put in greased pan.
Combine first 8 ingredients. Toss well. Fold in mayonnaise. Cover and chill at least 2 hours. Garnish with parsley and cherry tomatoes if you like. Sometimes I boil an extra egg and slice it thin and long over salad in bowl. Chill until ready to serve in lettuce lined salad bowl.
Cook shells, drain. Rinse with cold water, drain well, put in medium bowl. Put oil and garlic in container of blender or food processor, process until garlic is pureed. Add parsley, oregano, basil, salt and pepper. Process until parsley is finely chopped. Pour dressing over shells and toss to coat. Add salami, cheese and scallions, toss again. Refrigerate until serving time.
Cook for approximately 1 hour, or until thickness desired, in pot without lid. Makes 7 pints.
Combine corn, egg yolks, flour, salt and baking powder. Fold in beaten egg whites. Heat oil. Drop batter into oil by spoonfuls and deep fry until slightly browned. Drain and serve hot.
Beat egg whites until very stiff. Gradually add sugar to stiff egg whites, then add baking powder and vanilla. Continue beating mixture at least 3 minutes; set aside. Crush crackers and walnuts thoroughly (a food processor with plastic blade works well); combine. Fold the cracker mixture into the egg white mixture. Spread into an 8-inch pie pan, greased with butter. Bake for 30 minutes at 350°. Cool. Top with whipped cream.
Blend cream cheese and milk in blender until creamy. Add sour cream, green pepper and onion. Blend. Fold in dried beef and heat in a 350° oven for 10 minutes or until bubbly. Serve hot with chips for dipping. Can be prepared ahead and frozen.
Mix first 4 ingredients. Melt butter and mix with eggs and milk. Pour wet ingredients into dry ingredients. Mix thoroughly. Pour into two greased and floured 8-inch pans. Bake in a preheated oven at 350° for 50 to 60 minutes depending on oven.
In blender container, combine ingredients; blend until smooth. Serve over ice. Garnish as desired. Store, tightly covered, in refrigerator. Stir before serving.
Shell and devein raw shrimp. "Butterfly" the shrimp by making a cut and splitting the thickest part. Wash the shrimp and place it in a shallow baking dish.
Put all ingredients into heavy saucepan; cook, stirring, on medium heat until mixture begins to boil; boil 5 minutes, then remove from heat. Cool. Beat until thick enough to spread on cake layers. Add vanilla. Use one recipe for each cake layer to be iced.
Mix together soy sauce, honey, ginger and garlic. Simmer in saucepan. Cut chicken into 1-inch chunks. Dip chicken in beaten egg, then dip chicken into flour. Fry the coated chicken nuggets in oil until browned. Dip chicken nuggets into soy sauce mixture, then bake them in 325° oven for 20 minutes. Sprinkle chicken with sesame seed, if desired. Serve with rice and whatever sauce remains.
Cook noodles in salted	water slowly,	for 15 minutes. Mix meat, noodles and sauce together; add corn, mushrooms, cheese and other ingredients. Bake in extra large casserole at 350° for 30 minutes. Can be frozen and served 2 to 3 weeks later.
Bring to a rolling boil the first 4 ingredients. Add all at one time the flour. Beat vigorously with a wooden spoon until mixture leaves the sides of pan and forms a smooth ball. Remove from heat. Quickly beat in, one at a time, beating until smooth after each addition, the eggs. Continue beating until thick and smooth. Drop by tablespoons 2 inches apart on a greased baking sheet. Bake puffs at 450° for 15 minutes. Reduce heat to 350° and bake 5 minutes longer, or until golden brown in color. Remove to racks and cool completely. Fill shells with creamy vanilla filling, sweetened whipped cream, chicken salad or other desired filling.
Prepare outdoor grill for barbecuing. Meanwhile, peel carrots; cut each carrot lengthwise in half. Cut each unpeeled potato lengthwise into 6 wedges. Cut each onion lengthwise in half. In 12-inch skillet over high heat, in 3/4-inch boiling water, heat carrots, potatoes and onions to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until vegetables are tender-crisp; drain. Add olive oil, salt, pepper and marjoram to vegetables in skillet and toss to coat well.
Salt lightly on both sides of meat with the garlic, seasoned salt and Cajun seasoning. Sprinkle both sides with onion flakes. Coat thoroughly both sides with teriyaki sauce. Coat thoroughly just one side with the soy sauce and Worcestershire sauce. Put steaks side by side in airtight container and shake. Turn over every hour for four hours. Pour marinade over steaks on grill; cook slowly until tender and serve.
Stir together first 5 ingredients in a large bowl. Gently stir in blackberries until sugar mixture is crumbly. Spoon fruit mixture into a lightly greased 11-inch by 17-inch baking dish. Cut 1 piecrust into 1/2-inch wide strips, and arrange strips diagonally over blackberry mixture. Sprinkle top with 1 tablespoon sugar. Bake at 425° for 45 minutes or until crust is golden brown and center is bubbly. Serve with ice cream if desired. Makes 6 to 8 servings.
Grease casserole. Layer apricots, sugar and crackers. Repeat layers so that crackers are on top. Dot with butter (be generous). Bake for 1 1/2 hours at 300°.
Cook chicken in boiling water until tender. Save stock. Debone chicken and cut into small pieces. Mix onion, soups, sour cream, broth and green chiles in a bowl. Grease a 2-quart casserole and place a layer of torn tortilla pieces on the bottom. Add a layer of soup mixture, then chicken pieces, then grated cheese. Repeat this process one more time, ending with cheese. Bake at 350°, uncovered, for 45 minutes.
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 65 to 70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Broil chicken until brown. Turn and brown other side. Place broiled chicken in Pyrex dish. Sprinkle with onion (if desired). Mix soup and milk together and pour over chicken. Cover with foil and bake at 325° for about 1 hour.
Peel, core and slice apples; pack in jars. Add 1 or 2 aspirins and fill jars with cold tap water; seal. This is a good way to can apples for pies.
Set oven to 425°. Place margarine or butter in a 13 x 9 x 2-inch baking pan. Place pan in the oven about 3 minutes or until margarine melts. Stir together egg and milk. Dip pork chops in egg mixture. Coat with stuffing mix. Place chops on top of melted margarine in pan. Bake 20 minutes. Turn. Bake 10 to 15 minutes more or until pork is no longer pink.
Beat concentrate for 30 seconds. Blend in ice cream and whipped topping. Whip until smooth. Pour into crust. Freeze at least 4 hours. top with additional whipped cream.
Bring to boil margarine, water, shortening and cocoa. Set aside. Mix together flour, sugar and salt. Pour liquid ingredients over dry ingredients and add buttermilk, soda, eggs and vanilla. Bake in 15 x 10 x 1-inch pan that has been buttered. Bake at 375° for 20 minutes.
Put the oats in bowl; set aside. Put oleo, sugar, chocolate and milk in pan; boil for 1 minute, stirring constantly. Add peanut butter; stir until dissolved. Add vanilla. Pour all over oatmeal; stir until oatmeal is all covered. Put waxed paper on cookie sheets; drop by spoonful. Set in cool place to harden.
Bring salt, butter and water to a boil. Turn burner off and sift flour in. Beat vigorously until it rolls. Cool slightly and add unbeaten eggs, one at a time and beat thoroughly until creamy and smooth. Drop by teaspoons onto a greased cookie sheet. Bake at 400° for 30 minutes. Lower heat to 350° and bake for 10 more minutes. Do not open door while baking. Cool, slit sides and fill with prepared coconut pudding or your favorite pudding.
Combine all ingredients in pint jar. Mix well and let set at least 6 hours before using. Great on lettuce leaf salad or spinach.
Melt butter; add sugar and boil 1 minute and 45 seconds. Stir constantly. Line jelly roll pan with foil and place crackers side-by-side. Pour liquid over crackers and smooth to cover all crackers. Bake at 350° for 15 minutes. Cool and break into pieces.
Preheat oven to 425°. Lightly coat a 5 x 9-inch loaf pan with nonstick cooking spray. In a large bowl, mix oil and sugar. Add the buttermilk and beaten eggs, stirring until smooth. In another bowl, combine the remaining ingredients and add to the liquid mixture, stirring just until the batter is moistened. Don't overmix it. Pour the batter into the prepared pan and bake for 30 minutes or until golden brown. Yields 18 1/2 slices.
In skillet, heat olive oil and half of minced garlic for 2 minutes over medium-high heat. Add broccoli and seasoning. Saut until broccoli turns limp; cool. Slice bread and add butter with remaining garlic to each inner side. Spoon broccoli mixture on bottom half of bread, followed by half of cheese. Repeat. Put top half of bread onto the mixture and loosely wrap in foil. Bake at 400° for 20 minutes or until cheese is melted. Set aside 10 minutes. Slice and serve.
In blender, mix all ingredients thoroughly; keep refrigerated. Yields 1 3/4 cups or 28 servings, 1 tablespoon each.
Beat ingredients 4 minutes. Pour into well greased and floured tube pan. Bake 50 minutes at 350°.
In a 4 to 5-quart pan, over medium heat, cook onions in oil until limp and lightly browned, stirring often. Add chicken broth, beans, tomato paste, spices and herbs. Cover, bring to boil over high heat; reduce to simmer until beans mash easily, about 3 1/2 hours. (Soaking beans overnight can reduce cooking time to 2 1/2 hours.) Uncover and boil beans on high until reduced to about 5 1/2 cups, about 30 minutes, stirring to prevent scorching.
Preheat oven to 350°. Mix softened butter and cream cheese until smooth. Gradually add the flour to form a pastry dough. Line tart tins with tart size paper tartlet cups. Mix the remaining ingredients for filling.
Place squash strips into a greased baking dish. Dot with butter. Sprinkle with salt and paprika. Pour milk over all of this. Cover and bake at 350° until squash is tender.
Place graham crackers in a 9-inch square Pyrex dish, bottom and sides (don't crush). Put 1 1/2 cups milk and cream cheese in blender; blend well, then add instant pie filling. Blend until it begins to thicken. Pour in crust and spread evenly, then pour cherry pie filling over that. Chill until set or cold.
Combine the first 3 ingredients to the onion, celery, pepper and mushrooms. Mix the vinegar, oil, sugar, salt and pepper and add to bean mixture. Cover and refrigerate. Keeps well.
Preheat oven to 400°. Grease two baking sheets. In mixing bowl combine flours, baking powder and salt. In blender combine peanut butter and milk. Blend until smooth. Pour into dry mixture and blend well. The dough will be soft. Turn out onto a lightly floured surface and knead lightly. Roll out 1/4-inch thick and cut into 2-inch squares. Place on baking sheet, about 1-inch apart.