HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pineapple in small pan and stir in jello. Heat until it comes to a boil. Set aside to cool. When cool, mix in Cool Whip and cottage cheese until smooth. Serves 12 or 16. Best when refrigerated overnight.
Mix in pan you are going to bake it in. Bake at 350° until done.
Soften yeast in sugar and water mixture. Add warm milk, shortening, sugar and salt. Add eggs. Beat well. Add flour to make soft dough. Let stand 10 minutes. Knead on lightly floured surface until smooth and elastic. Place in greased bowl. Grease top and cover. Let rise double in bulk. Cut into rolls. Let rise until when finger is punched in dough it leaves an imprint. Bake rolls at 400° for 20 minutes.
Mix sugar and chocolate. Add butter and vanilla. Cream together. Add dry ingredients. Spread in a greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes.
Precook noodles; drain. Lightly brown onion rings in butter. Add half of cooked noodles to 3-quart casserole bowl or 9 x 12-inch baking dish. Add 1 pint of sour cream on top of noodles. Add half of onion rings. Add 1 can creamed corn. Repeat these layers again. Put several pads of butter on top. Bake, uncovered, at 325° until hot (about 30 minutes).
Cream the margarine and sugars and add remaining ingredients as listed. Preheat oven to 350°. Bake until lightly browned; do not overbake.
Coat thighs in seasoned flour. Fry in margarine until very brown. Put in small roaster pan with drippings. Add mushrooms and juice. Sprinkle thyme over it, along with onion (sliced), bay leaf and bacon. Add lots of white wine and cook slowly until tender at about 250°. Cook covered and keep adding wine if cocktail hour drags on. Serve over rice. Makes lots of good juice.
Cream Crisco and sugar together. Add eggs one at a time. Add salt and flavoring. Add soda to buttermilk and then rotate flour and the buttermilk mixture to the Crisco and sugar mixture. Spray Bundt pan with Pam and bake about 1 hour at 325°.
Separate eggs, placing whites in a large bowl. Beat whites until soft peaks form. Add egg yolks and beat well. Gradually add sugar, beating well. Add milk and flavoring. Beat well. Whip cream and fold gently into eggnog. Sprinkle with nutmeg. Serves 16.
Brown onion in hot fat. Add remaining ingredients, except for hot dogs, and cook together several minutes. Split hot dogs and put into sauce. Bake at 375° for 50 to 60 minutes.
Cook broccoli as directed; drain. Saute meat, onions, celery and bell pepper. Add soup, mushrooms and cream cheese. Add broccoli to meat mixture. Mix well. Salt and pepper to taste. Bake pie crusts. Add half of mixture to each crust. Top with Mozzarella cheese and bread crumbs. Bake for 20 minutes at 350°.
Cook potatoes until fork-tender. Refrigerate until cool. Peel. Chop potatoes and 5 eggs. Reserve 1 egg for garnish.
Blend together sugar, flour and salt. Add milk and cook until thickens. Just before removing from stove, stir in egg yolks (save whites for meringue). Add butter. Pour into a baked pie shell.
Thaw dough according to package directions. Flatten dough and put pizza sauce or Ragu over it (desired amount). Sprinkle grated Cheddar cheese over the sauce. Add Provolone slices (about 3 to a loaf). Add pepperoni slices (spaced out), then put sausage over this. Roll up like a jelly roll and place in loaf pan. Bake at 375° for 30 minutes or until brown.
Put flour in dry 1 1/2 quart Dutchoven. Cook over low heat until light brown, stirring frequently. Add onion and diced tomatoes; cook until onions are translucent. Stir in remaining ingredients, except shrimp, mixing well. Cover and simmer 20 to 30 minutes or until green pepper is tender and sauce is bubbly; stir often. Add shrimp. Simmer 2 to 3 minutes or until shrimp are hot; stir once or twice. Do not overcook or shrimp will become tough. Makes 4 servings.
Place all ingredients in blender. Cover and blend on high speed until smooth, about 30 seconds. Makes 2 (3/4-cup) servings.
Place beef pieces and cooking liquid, water, bouillon granules and thyme in large saucepan. Bring to a boil. Add barley, green beans and carrots, stirring to combine. Return to boil. Reduce heat to low; cover and simmer for 12 minutes, or until barley is tender. Makes 4 servings.
Mix flour, sugar and cocoa together. Stir in water and egg. Add milk. Cook until thick. Beat in margarine and vanilla. Pour into baked pie crust. Cool.
Run cold water over dried beef. Drain and arrange in the bottom of a 12 x 9 x 2-inch baking dish. Place halved chicken breasts over beef. Top each half with a slice of bacon. Sprinkle a bit of rosemary on top. Bake uncovered at 350° for 30 minutes. Combine soup and sour cream and pour over chicken. Continue baking 40 to 50 minutes longer, depending on size of the breasts. This can also be baked longer in a slower oven if late guests delay dinner. Serves 6.
Spread refried beans on large round platter. Spread picante sauce over beans; layer sour cream over picante sauce, then lettuce, black olives, tomatoes, green onions and grated cheese on top. Arrange tortilla chips around edge of dip on platter. If you want to make this more of a meal, you can fix ground round like you would for tacos and layer it on top of beans; then other layers over meat.
Mix all ingredients together in zipper type plastic bag. Shake with chicken, pork chops, etc. Bake at 400° for 1 hour. Cover with foil for the first 30 minutes.
Add rice in bottom of baking dish; add cream of chicken soup, then the broccoli, cream of mushroom soup, then add sauteed celery and onion. Cover with Cheez Whiz; bake at 350° for 30 minutes.
Cream cheese and butter. Add sugar and flavor. Add eggs. Add flour, a little at a time. Be sure it is mixed and smooth. Pour into a tube pan. Bake 1 hour and 10 minutes at 300°.
In mixing bowl, beat together sugar and butter; beat in egg, coffee and vanilla. Stir together flour, salt and soda. Stir in butter mixture. Stir in nuts and chocolate chips. Spread in greased 9 x 9 x 2-inch pan. Bake at 375° for 20 minutes. Cool, sprinkle with powdered sugar, if desired. Cut into squares.
Mix cake according to directions on box. Put 1/2 of batter in a 13 x 9 x 2-inch pan. Bake 10 minutes at 250°. Melt caramels, margarine and milk in a pan. Pour over cake. Add chocolate chips and nuts. Add rest of batter on top of this. Turn oven up to 350° and bake for 15 minutes.
Cream butter, sugar and egg. Add milk. Add dry ingredients. Fold in blueberries. Sprinkle a bit of sugar on top. Bake at 350° for about 30 minutes. Makes 12 muffins.
Mix all ingredients in a medium pan. Bring to a boil over medium heat. Cover and simmer 15 minutes.
Brown ground beef. Add salt and cook noodles according to package directions. Drain noodles and put in casserole dish. Stir in ground beef and remaining ingredients. Cut up pepperoni in small pieces. Stir in. Bake until bubbly at 350° or heat in microwave until bubbly.
Mix well. Pour into 2 greased loaf pans. Bake at 325° for 45 minutes.
Stick wooden skewers into stem end of apples. Combine corn syrup, cream and butter. Cook over low heat; add vanilla. Dip apples into syrup (work fast). Roll in coarsely chopped nuts, if desired. Place upright on well-greased cookie sheet to cool.
Dip chicken in 1/2 cup buttermilk and roll in seasoned flour. Melt margarine in a 9 x 13 x 2-inch deep pan. Put chicken in pan, skin side down. Bake for 30 minutes at 425°. Turn and bake for 15 minutes more. Mix remaining buttermilk with soup and pour around chicken. Bake for 15 minutes longer or until tender. This is delicious!
Combine sugar, flour, and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring constantly until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Spezziello. Cook at rolling boil until macaroni is done. Drain macaroni, rinse, drain again and cool to room temperature. Combine egg mixture and Spezziello. Mix lightly but thoroughly. Refrigerate overnight in air tight container. Add remaining 6 ingredients. Mix lightly but thoroughly. Refrigerate in airtight container until chilled. Salad may be refrigerated for as long as a week in airtight container. Can be frozen, but freezing changes texture somewhat. Makes 25 + servings.
Chop bacon and onion. Cook in skillet over medium heat until onion is brown. Add all other ingredients. Cook for 10 to 15 minutes. Serve.
Preheat oven to 300 degrees. Butter an angel food cake pan. Coat the pan with graham cracker crumbs.
Combine ingredients. Mix with a spoon until blended. Shape into balls, walnut size. Roll in sugar. Place on greased baking sheet. Bake at 375° for 8 to 10 minutes.
Cook meat and allow to cool. Grind with uncooked suet. Add other ingredients; mix well. Add enough brandy to moisten. Let stand for 3 weeks, then add sherry (keep moist). This will keep for several weeks in the refrigerator. When ready to bake pies, use 1 cup finely chopped apples and 1 1/2 cups mincemeat. Pour into 9-inch unbaked pie shell. Top with lattice top. Sprinkle with sugar. Bake at 400° until golden brown.
Melt chocolate and butter over low heat or in a microwave. Stir until smooth and cool to room temperature. Beat eggs at high speed until creamy. Add sugar and beat 1 minute. At low speed, blend in flour and cooled chocolate mixture and vanilla. Stir in coconut. Pour into a greased 9-inch pie pan and bake at 325° for 40 minutes. Cool (pie will settle) and serve with whipped cream.
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. (Do not use aluminum ware). Wash 3 or 4 times in clear water and soak in fresh ice water for 3 hours. Combine remaining ingredients and bring to a low boil to make syrup. Stir until sugar is dissolved. Add cucumbers and soak 5 to 6 hours or overnight. Boil pickles in soaking liquid for 35 minutes. Fill jars with cucumber slices and pour syrup over cucumbers leaving 1/8-inch headspace. Put lids on each filled jar. Process 5 minutes in boiling water bath method. Label and store in dry, dark, cool place.
Mix margarine, flour and pecan meal. Press into bottom of 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool. Mix cream cheese and sugar. Stir in Cool Whip; chill. Spread on cooled crust. Mix pudding and milk according to package directions. Pour immediately on second layer. Top with additional Cool Whip and chopped pecans. Refrigerate until serving. Cut into squares.
Cook to the soft ball stage. Remove from heat and add 2/3 cup peanut butter and 1 teaspoon vanilla. Beat until firm, then put in an 11 x 7-inch glass pan. Cool and cut in squares.
Bring sugar, water and syrup to boil. Add peanuts and coloring. Cook until hard boil stage; it makes a fine hair. Remove from heat; add butter and salt. Beat by hand until mixture is thick to beat. Pour on greased cookie sheet; cool.
Mix all together, beating egg whites and folding in later. Bake at 350° for 20 to 30 minutes. Serves two. Equals 1 fruit serving, 1 choice group, 8 ounces skim milk and 1 egg.
Measure in mixing bowl the sugar and 2 cups lukewarm water. Add yeast mixture (1/2 cup lukewarm water, yeast, salt and Crisco). Let stand 5 minutes. Add 3 cups flour and mix well. Add 3 more cups flour; mix well. Let stand until double in size. Make into rolls and let rise again. Bake in 425° oven.
Cream sugar, oleo and eggs in a bowl. Add milk, bread and pineapple. Mix well. Pour into 2-quart casserole. Bake in a 325° for 45 to 60 minutes or until set.
Spread margarine over 4 slices of bread. Cook and stir onion and green pepper in 1 tablespoon of margarine and the shortening in 10-inch skillet until onion is tender.
Combine all ingredients in a large bowl with a lid. Shake. To serve, add three teaspoons mix to 1 cup hot water. This mixture can be stored and used up to 8 months. Just shake before using. (Great for Christmas to put in a canning jar and give as a hostess gift!)
Combine sugar, syrup and 1/2 cup water in a 4-cup glass measure. Cook on High for 3 minutes; stir thoroughly. Cook on High (maximum power) for 6 to 8 minutes, or until small amount of mixture dropped in cold water forms a hard ball (250° on candy thermometer). While syrup is cooking, beat egg whites in large bowl with electric mixer until stiff peaks form. When syrup is ready, pour in a very thin, slow stream into egg whites. Beat constantly with mixer on high. Add vanilla; beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts; drop mixture by teaspoonfuls onto waxed paper. When cool, store in airtight container. Can be tinted with food coloring.
In wok or large skillet heat corn oil over medium-high heat. Add broccoli and cauliflower and stir-fry for 3 minutes. Add red pepper; stir-fry 1 minute. Remove. Add strips of steak and stir-fry 3 minutes or until beef is browned. Return vegetables. Stir in 1 cup of stir-fry sauce mix. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Serves 4.
Put butter, water and cocoa into saucepan and bring to a boil. Remove from heat and add remaining ingredients. Stir slightly and pour into greased and floured pans. Bake at 350° for 15 to 20 minutes or until done. Do not overcook.
Melt butter in a 2 1/2-quart baking dish. Set aside. Combine flour, 3/4 cup sugar and baking powder; add milk and stir until blended. Spoon batter over butter in baking dish; do not stir. Combine fruit and 1/2 cup sugar; spoon over batter. Do not stir. Bake at 350° for 45 to 55 minutes.
Combine ingredients in order given. Process in blender until smooth. Store in refrigerator. Makes 14 ounces.
Power Level: Medium-high (70%). Total Cooking Time: 20 to 25 minutes. Recipe Yield: 4 to 6 servings.
Put the first 4 ingredients in a mixing bowl. Toss well. Mix the remaining ingredients in saucepan. Stir over medium heat until sugar melts and bring to a full boil. Pour over dry ingredients and mix well. Drop on waxed paper while warm.
Dissolve sugar in hot water. Let cool in a blender. Mix juices and bananas. Blend well. Stir in sugar-water. Freeze and serve with 7-Up or ginger ale.
Cream shortening, peanut butter, egg, milk and vanilla. Add flour, soda and salt. Mix together. Roll in 1-inch balls. Roll balls in sugar. Bake at 375° for 10 to 12 minutes. Put Hershey's Kisses in center as soon as baking finished. Put in fridge to harden up a little. Makes 1 1/2 dozen.
Place apples and water in baking dish. Mix other ingredients together and mix until this resembles coarse crumbs. Sprinkle this over the apples and bake at 350° for 40 minutes or until apples are tender. Serves 6. Delicious with ice cream.
Sprinkle brisket roast generously with celery salt and garlic salt. Rub well with liquid smoke. Seal in foil and refrigerate overnight. The next day, without opening, bake at 350° for 1 hour. reduce heat to 275° and cook for three more hours. Chill sauce; remove fat. Reheat sauce and serve with brisket. Cut brisket on bias. Brisket is always moist and tender and is great for sandwiches.
Shape beef into bite size meatballs; brown. Cook onion with garlic and oregano in a small amount of shortening or beef drippings until tender. In a large kettle, gradually stir water into bean with bacon soup. Add remaining ingredients except cheese. Heat to slow boil and cook until cabbage is tender, stirring occasionally. Serve with cheese.
Mix all this together. Turn heat on high for a few moments and then turn on medium heat. Cook 10 or 15 minutes. Pinch soda.
Brown the meat and sausage in a Dutch oven or saucepot; drain. Add remaining ingredients; mix well. Cook until the Velveeta cheese is melted and mixture is thoroughly heated. Serve with tortilla chips. Makes 8 cups.
Beat ingredients well with mixer until smooth. Pour into a greased and floured Bundt pan. Bake at 350° for 45 minutes. Decorate cake with cherry pie filling.
Combine above ingredients together, spread in a pizza pan. Bake at 350° for 10 minutes. Cool crust.
Combine milk, sugar, vanilla and peanut butter (if desired) in quart size bag. Zip closed. Place ice and rock salt in gallon bag. Place quart bag in gallon bag. Seal the bag. Shake, roll, or mush the bag for about 5 minutes or until you get ice cream. Open the gallon bag and remove the quart size bag. Dip quickly in water and dry the outside of the bag (to remove the salt from the bag). Enjoy the ice cream!
Wash the lettuce under cold running water. Pat dry with paper towels. Tear lettuce into bite size pieces and measure 2 cups, packing lightly into measuring cup. Put 1 cup of the lettuce into 1 1/2-quart bowl. Put sieve over small bowl. Empty the can of fruit cocktail into the sieve to drain (save juice to use another time).
Saute onion and pepper in butter. Pour in water and bring to a boil. Add rice; cover and remove from stove. Let set 5 minutes. Pour in corn and soup; add salt and pepper to taste. Sprinkle grated cheese on top and bake 30 minutes at 350°.
Soak beans overnight. Boil beans and ham hocks or ham pieces until almost done. Fry ground beef, onion and garlic. Add one can of tomatoes and green chilies and season to taste.
Beat eggs and box of brown sugar together until foamy. Add 1 tablespoon cold water. Add vanilla and lemon flavoring. Beat mixture again. Add flour, pecans and orange slices. Stir the 2 mixtures until well blended. Pour into greased and floured pan. Bake 25 minutes in moderate oven. While still warm, cut in squares. Lift out with spatula and sprinkle with powdered sugar.
Heat oil in large skillet; add steak, onion and garlic. Cook until meat is brown. Add green peppers and bouillon; cover and simmer 10 minutes. Add tomatoes; cover and simmer 5 minutes. Mix cornstarch, water and soy sauce; stir into meat mixture and cook until thickened and clear. Add salt and pepper to taste. Serve over rice or noodles.
Brown hamburger with onion. Cut up tomatoes and mix with beans. Mix cornbread and pour on top of ingredients. Pour ingredients in an oblong pan and bake at 425° for 15 to 20 minutes.
Simmer sliced onions in a little water until tender. Add butter while onions are hot. Place in a 9 x 13-inch pan. Sprinkle cheese on top, then the pepper. Heat the soup, milk and soy sauce; blend well. Pour over onions and cheese. Top with French bread slices that have been buttered; the slices should not be very thick and cut in fourths. Bake at 350° until bubbly and slightly browned.
Thaw potatoes 30 minutes. Mix all ingredients together and pour into ungreased 9 x 13-inch pan. Sprinkle potato chips or corn flakes on top. Bake 1 hour at 375°.
Cream the sugar and shortening until light and fluffy. Add eggs, one at a time, and beat. Add bananas and other ingredients. Mix well. Pour into greased and floured loaf pan. Bake at 350° for 55 minutes. Cool 10 minutes in pan.
Cream shortening and sugar. Add eggs, one at a time. (Use 1 cup of flour to dredge raisins and nuts.) Add flour, cinnamon, nutmeg, raisins and nuts, then soda in water. Bake at 350° for 10 to 12 minutes.
Mix dry ingredients. Add eggs, oil and vanilla and mix thoroughly. Blend in carrots, raisins and nuts, mixing well after each. Bake in round pan or 2 loaf pans for 1 hour at 350°.
Cook macaroni according to package. Drain. Set aside. Melt oleo in large heavy saucepan. Add flour, salt and pepper. Stir to blend. Slowly add milk; cook over medium heat until bubbly. Remove from heat and stir in cheese until melted. Add macaroni. Pour into 8 x 7-inch greased casserole dish. Top with more cheese. Bake at 350° for about 30 minutes or until lightly browned.
Mix all ingredients together. Press into a 9-inch pie pan. Bake in a preheated oven at 375° for 8 minutes. Cool.
Mix all ingredients, except macaroni shells. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Brown ground beef and bacon. Saute onion. Combine all ingredients in a large casserole. Bake at 350° for 1 hour.
Melt chocolate over low heat. Pour this over the top when finished. Stir margarine and peanut butter over low heat until melted. Add powdered sugar; stir until it is blended. Press into greased 11 x 13-inch pan and add melted chocolate as directed.
Chop apricots fine. Cream together butter, brown sugar and honey. Beat eggs into creamed sugar. Combine flour, baking powder, salt, cinnamon and cloves and add to creamed sugar. Mix walnuts with apricots and mix into flour and sugar. Spread in greased and floured 15 x 10 x 1-inch pan. Bake for 20 to 25 minutes at 350°. Cool for 15 minutes, then glaze with 3/4 cup sifted confectioners sugar mixed with and 1 tablespoon lemon juice.
Pour boiling water over tea bags. Allow to set 2 to 3 minutes. Remove tea bags. Add juices and sugar. Stir well to dissolve. Cool. Just before serving, place in punch bowl. Add ginger ale and ice ring.
In large saucepan, combine first 8 ingredients. Cook until hot and bubbly. Pour into 13 x 9-inch ungreased baking dish. Top with unbaked crescent rolls. Combine butter, cheese and almonds. Spread over crescent rolls. Bake at 375° for 20 to 25 minutes until crescent rolls are brown.
Pour the pie filling in an 8-inch pie pan. Sprinkle with the 1 cup white or yellow cake mix. Pour melted butter or margarine over all. Bake at 400° for 30 minutes. Serve hot or cold.
Boil sweet potatoes. Peel and whip with butter, milk and sugar to taste as you would for a sweet potato pie. Layer as follows: layer of sweet potatoes, layer of sprinkled brown sugar, layer of pecan pieces, layer of sliced banana. Make several layers. Bake until hot. Just before serving, top with marshmallows and brown in oven.
In large bowl, dissolve yeast in warm water. Add sugar, shortening, salt, egg and 1 cup flour. Beat for 2 minutes. Add remaining 2 cups flour and beat until dough crawls up beaters. Cover with wet towel and let rise in warm place for 1 hour, or until double in bulk. Punch down. Pour onto floured board and knead until easy to handle. Shape as desired. Place in pan and let rise for 1 hour. Bake at 400° until brown. Suitable for freezing.
In bowl, put salmon and juice. Add eggs, onion and seasonings. Mix well. Crush crackers and add enough to hold mixture together, about 1 tube or a little more. Form into patties and fry in oil.
Make simple syrup by boiling sugar and water 5 minutes; set aside. Combine tea and fruit juices. Chill. Just before serving, add ginger ale and syrup to taste. Garnish with orange slices and mint sprigs. Makes 12 servings.
Heat wok or 12 inch skillet over high heat. Add oil; rotate wok to coat sides.	Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in remaining ingredients except couscous. Heat to boiling, stirring constantly; reduce heat to low. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with couscous, rice or noodles.
Preheat oven to 350°. Fill pie plate or dish 2/3 full with sliced, peeled apples. Sprinkle 1 tablespoon sugar and 1 teaspoon cinnamon on top of apples. In bowl, mix melted margarine, 1 cup sugar, flour, egg and chopped walnuts. Mixture will be very thick. Spread mixture over apples. Bake 40 to 45 minutes or until golden brown. It's quick, easy and delicious. Serve warm, top with vanilla ice cream.
Mix together all ingredients except soup. Shape in small balls, cover with tomato soup (diluted) and a few grains of salt. Cover and bake 1 1/2 to 2 hours in 350° oven.
Take chicken and use meat hammer to tenderize lightly. Melt butter and add garlic salt to completely cover top of butter. Dip chicken in butter and garlic salt. Place in baking pan that has been covered with Pam spray. Bake at 350° for 45 minutes, covered, then take off foil and bake 10 more minutes to brown.
Boil soup. Gradually add gelatin and cream cheese. Blend well. Remove from heat and add remaining ingredients. Mix and pour into mold. (Use with Escort crackers.)
Fry bacon, brown onions and green peppers until tender in bacon grease. Mix all together. Bake in 2-quart covered casserole for 45 minutes at 375°. Great with baked ham or a barbecue.
Combine all ingredients. Pour in greased baking dish. Cover top with Ritz cracker crumbs. Bake at 300° for 40 minutes.
Combine all in a 9 x 12-inch baking dish. Bake at 350° for 45 minutes. Garnish with parsley and serve alone or with a veggie.
Beat sour cream into ingredients. Pour into crust. Bake at 375° about 30 minutes in crust.