HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple, lemon juice and milk first. Mix well, then add rest of ingredients. Do not cook (just crusts). Pour into crusts. Freezes well.
Mix cake mix, 1 egg and oil until crumbly. Reserve 1 cup for topping. Pat remaining mixture into 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix sugar, shortening, beaten egg and chopped apples in separate bowl. Combine the flour, soda, salt and cinnamon; add to first mixture and beat until smooth. Add vanilla and chopped nuts, if desired. Bake at 300° for 1 hour.
Slice potatoes into a medium bowl. Place wax beans in a second bowl. Toss contents of each bowl with 2 tablespoons dressing. Cover a serving platter with lettuce leaves. Place tuna in center. Pile in mounds around the tuna, the potatoes, beans and tomato wedges. Sprinkle over tomatoes 2 tablespoons dressing. Season all with fresh pepper.
Saute onion and bacon in large kettle; add water, vegetables, bouillon and seasonings. Bring to a boil; reduce heat. Stir mixture. Lay fish on top; cover and simmer 15 minutes, or until veggies are tender and fish flakes easily with a fork. Add 2 1/2 cups milk. Blend 1/2 cup milk and flour. Stir very gently into chowder, so as not to break fish up. Heat; stir gently until mixture comes to a boil. Turn heat off; let stand 30 minutes, if possible, to develop flavors, then reheat to serve. Makes 2 1/2 quarts or 8 to 10 servings.
Cook onion in oil. Add remainder and cook 1 hour. Take out bay leaf. For a smoother sauce, puree.
Preheat oven to 350°. Put the butter in a 9 x 13-inch baking dish and place in oven to melt. Mix the balance of ingredients (except peaches) and mix well to make a batter. Remove the hot dish from the oven and pour the batter over melted butter. Spoon the peaches and then the juices evenly over the batter. Bake for about 30 minutes or until the batter is browned and has risen up around the fruit. Makes 6 to 8 servings.
Mix first 6 ingredients together by hand. Add and mix in pecans, raisins and carrots. Cover bottom inside of cake pan with waxed paper and grease well. Bake at 350° for 30 minutes. Makes four layers.
Mix the first 4 ingredients. Roll into balls. Melt chocolate and dip balls in chocolate.
Mix ingredients in order. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Cook beef in oil until crumbly. Add onion, salt, rice, soup and water. Mix well. Place cabbage in a casserole dish and pour meat mixture over cabbage. Do not stir. Cover and bake in a slow oven at 300° for 1 1/2 to 2 hours.
Do not wash the mushrooms. Wipe them with a damp paper towel and slice them, reserving the stems for stock or soup. In a large skillet heat 3 tablespoons of butter. When it is hot, add the mushroom slices and cook them without browning for 2 to 3 minutes. Add the onions and garlic and cook the mixture for 2 or 3 minutes. Season with salt and white pepper. Remove from heat and reserve. In a small skillet heat 2 tablespoons of butter. Add the Prosciutto, cover the skillet and cook for 5 minutes over low heat. Remove from heat and reserve.
Blend butter, sugar and vanilla in large bowl. Add eggs. Using a wooden spoon, beat well. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool; cut into squares.
In large bowl cream sugars and shortening. Add eggs and vanilla. Beat until blended. Add flour, sprinkle baking soda and salt. Beat until flour can't be seen. With wooden spoon stir in oats and coconut. Drop by tablespoon 3 inches apart on ungreased cookie sheet. Bake at 350° until edges begin to brown, 10 to 12 minutes.
Wash dove breasts and	place in a closed 1 x 1/2-inch welded wire basket. Arrange approximately 1	foot above "white" charcoal (with all starter burned off). Sop frequently with mix to keep moist. Remove breasts from brisket (about medium rare). Do not overcook!
Mix all together and pour into oiled or sprayed casserole. Bake 45 minutes in 350° oven.
*If using frozen pie shells, this recipe fills 2. Bake as pie shell package directs.
Break cake into bite-sized pieces. Mix lemon juice with sweetened condensed milk and stir until well mixed. Whip cream; put the 2 together. Put 1/2 of the cake in a 9 x 13 pan, then half the mixture. Top with the other 1/2 of the cake pieces and the rest of the mixture. Sprinkle top with coconut. Refrigerate overnight.
Mix all ingredients in blender. Can make 4 days ahead of time. Makes about 1 1/2 cups.
Mix all ingredients and beat well. Line pan with wax paper. Pour in mixture and cook at 300° to 325° for 14 minutes. Makes 2 layers.
Sift dry ingredients into large, heavy saucepan. Add egg yolks and enough of the milk to make a thick paste. Gradually add all the milk and cook, stirring constantly, until thickened. Remove from heat. Add vanilla and butter; beat with mixer until smooth. Pour into baked pie shells. Add meringue and brown in hot oven. Cool several hours before cutting. (Makes excellent chocolate pudding, too!)
In a medium pan place one inch of water on the bottom. Pour in lemon juice. Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan. Add pepper and butter on top. Steam for 5 minutes. Cut smoked ham into twenty strips, one oz. package should be sufficient. Remove the asparagus from steamer. Cool for two minutes. Wrap the asparagus diagonally with the smoked ham. Serve immediately or can be served cool. Servings 10.
Dip chicken in mixture of salad dressing, softened butter and paprika. Roll chicken in bread crumbs and place on foil-lined baking sheet. Sprinkle paprika over chicken and bake at 375° for 1 hour.
Stir-fry chicken in hot oil in large skillet until browned. Add broccoli, pepper and chestnuts; stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger. Add to skillet. Bring to boil; boil 1 minute.
Fry bacon on medium heat until crisp; drain. Remove bacon and drippings. In same pan, cook onion in butter on medium heat for 5 minutes. Stir in flour and pepper. Gradually add milk and cook, stirring, until thick. Stir in cheese, bacon, rice and zucchini. Pour into lightly greased 12 x 8-inch baking dish. Sprinkle paprika on top. Cover and bake at 375° for 20 minutes. Remove cover and bake 10 more minutes.
In a 3-quart mixing bowl, combine butter, sugar and egg. Beat until fluffy and light. Stir in vanilla. Gradually stir in flour and nutmeg until mixed well. Force the mixture through a cookie press onto an ungreased cold cookie sheet. Bake in the center of a 375° oven for 10 minutes or until lightly brown. While still warm, dip top of each cookie in the Egg Nog Glaze.
Layer in 9 x 13-inch pan in order lettuce, onions, water chestnuts and frozen peas. Mix together mayonnaise, sugar, salt, pepper and dressing. Mix and put on top of layers in pan. Top with shredded Mozzarella cheese, Parmesan cheese and bacon. Let sit 24 hours before serving.
Preheat oven to 450°. Arrange chicken in single layer in baking dish. Mix all ingredients together. Brush chicken, using 1/2 mixture. Place chicken in oven and turn down to 375°. Bake 30 minutes. When half done, brush with remaining mixture.
Mix apples and dry ingredients together. Put into pie shell. Top with pie crust. Bake at 350° for 45 minutes.
Grease 9-inch pie pan. Heat oven to 350°. Beat all ingredients until smooth. Pour mix into pie pan. Bake until knife blade comes out clean, 50 to 55 minutes.
In saucepan, put Velveeta, soup and milk. Cook, stirring constantly, until cheese is melted. Put meat on tortillas. Spoon cheese (about 2 tablespoons). Roll up; put in pan seam side down. Pour remaining sauce over tortillas. Bake 20 to 30 minutes at 350°.
Cut holes in center of each biscuit. Deep fry in vegetable oil until golden brown. Mix sugar and cinnamon together. Shake doughnuts in sugar mixture. May use powdered sugar or frosting. Makes 8 to 10.
Cook beans until done and cool. Pack in jars. Stir ingredients until salt dissolves. Fill each jar with mixture. Process 20 minutes in boiling water bath.
Spread beans in a glass (deep dish) pie plate. Mix mashed avocados, lemon juice and salt, then spread on top of the beans. Mix the sour cream, taco seasoning and the Miracle Whip (if used). Place this on top of the avocados. Now, layer the rest of the ingredients in order as listed. Serve with tortilla chips.
Beat first 5 ingredients at medium speed with an electric mixer until well blended. Spread in a lightly greased 9-inch pie plate. Spoon pizza sauce evenly over top. Sprinkle with chopped pepperoni and top with chopped green onions.
Break and remove coconut from shell; wash and grate coconut very fine. Add water to grated coconut; mix and squeeze milk from the grated nut. Get at least 4 cups of milk. Place milk in pot. Add salt to taste, onion and green onion and bring to a boil. Add rice and water from cans of kidney beans. Return to boil, then cover and simmer on low heat. When rice is almost cooked, add beans and finish cooking.
Mix sugar and cornstarch in saucepan. Add milk, butter, rind, juice, and egg yolks. Cook over medium heat, stirring until thick. Cool. Fold in sour cream and lemon flavoring. Refrigerate.
Cream cheeses together. Add onion, Worcestershire sauce and 1/2 cup nuts. Return to refrigerator until firm enough to handle easily. Shape into balls and roll in nuts and store in refrigerator.
Heat oven to 350°. Grease and flour bottom and sides of 12-cup fluted tube or 10-inch tube pan.
In the bottom of a buttered 2-quart casserole, arrange the chili peppers, cut into pieces, about 2 inches square. Cut the cheese into long fingers and arrange in an even layer over chili peppers. Beat eggs slightly, then beat in milk, flour and salt; pour over cheese. Bake in a moderate oven (350°) for 45 to 50 minutes or until custard is set. Serves 8.
Chop shrimp until fine. Stir shrimp into softened cream cheese. Add mayonnaise and grated onion and add to shrimp mixture. Add juice of 1 fresh lemon into dip. Use 2 drops of red food coloring. Mix together. Serve with chips or crackers.
In coffee cup or similar size container, fill with enough milk to cover size of cookie. Dip each cookie with just enough to "bubble" a second or two. If you hold it in too long, it will fall to pieces. After cookie is wet with milk, layer in a flat square covered container. When a layer is completed, spread Cool Whip on top of cookies, being sure not to "mix" with cookies. Continue with process until cookies are gone, or container is full. End with Cool Whip. Keep refrigerated until time to serve. Kids love it so much, they call it "ice cream".
Mix together all ingredients and heat on stove. Brush on chicken several times while cooking on grill. For less tangy, use 1/2 cup oil and 1/4 cup vinegar.
Layer ingredients in order as shown in a dish approximately 9 x 13-inch size. Let set for approximately 30 minutes before serving to allow the dressing to seep through all layers.
Blend together the peanut butter and sugar; spread on bottom of pie crust. Add pudding on top of peanut butter. Cover top of pie with Cool Whip.
Cook ground beef, onion, celery, bell pepper and garlic in medium skillet over medium heat until beef is browned and vegetables tender (about 10 minutes). Stir in ketchup, water, mustard, vinegar and brown sugar; heat to boiling. Reduce heat and simmer uncovered until mixture is thickened (about 5 minutes). Season to taste with salt and pepper. Spoon onto toasted buns. Makes 4 servings.
Cut zucchini in half lengthwise and cook in microwave until tender; scrape inside of zucchini into a bowl. Add chopped onion (to taste), butter, salt, pepper and Pepperidge Farm bread crumbs. Mix together and stuff back in zucchini hulls. Put cheese slice on top and bake at 350° to 400° until cheese melts, 15 to 20 minutes.
Line a 9 x 13-inch pan with foil. Cut butter into tiny pieces and place in pan. Place fish on top of butter. Put 3 thin slices of lemon on top and sprinkle with lemon juice. Sprinkle spices over fish; pour milk around fish. Top fish with tomatoes. Bake at 350° until fork-tender, about 25 minutes.
Brown flour in oil. Add salt and pepper. Mash tomatoes and add milk. Cook until thick.
Bring sugar, vinegar and salt to a boil. Pour over vegetables until they soften and pack in a quart jar.
Combine vinegar and dry mustard; allow to stand overnight. Pour into blender. Add eggs and sugar; blend well, then cook in double boiler until thick. Refrigerate. Makes approximately 24 ounces.
With a blender or fork mix together first four ingredients. In a separate dish beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape. Dough can be left in refrigerator for up to 3 days or it can be frozen until ready to use.
Combine sugar and champagne in large Dutch oven. Cook over medium heat, stirring until sugar dissolves (do not boil). Remove from heat; stir in liquid pectin. Skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims. Cover at once with metal lids and bands. Process in boiling water bath 5 minutes. Let stand 8 hours. This jelly makes a nice party favor or gift. Yield: 5 half pints.
Place the caramels and water in top of double boiler. Heat, stirring frequently, until caramels are melted and the sauce is smooth.
Follow directions on jello box. When jello is beginning to set, add carrot, marshmallows and walnuts.
Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.
Wash mushrooms. Remove stems from mushrooms. Mix deviled ham, croutons and chopped mushroom stems together. Stuff mushrooms; arrange in round pan together. Bake at 325° for 15 minutes.
Cut apples. Combine sour cream, sugar, flour, salt, vanilla and egg. Beat with mixer until sugar is dissolved. Blend in apples. Spoon into pastry. Bake 25 minutes at 400°. Remove from oven. Crumble Brown Sugar Topping on top. Bake 15 minutes longer or until topping and crust are browned.
In a medium bowl, stir together mayonnaise, sour cream, lemon juice, salt and hot pepper sauce until well blended. Toss lightly with remaining ingredients until evenly coated with dressing. Cover - chill to blend flavors.
Chill all ingredients before combining. Combine juices; add ginger ale last. Serve immediately after adding the ginger ale. If desired, omit 1 quart ginger ale and add a bottle of gin, vodka or light rum.
Cut onions 1/3 to 1/2-inch thick. Soak in the cup of milk for two hours. Drain well. Bake batter with the flour, salt, butter, eggs and the milk the onions were soaked in. Dip rings one at a time; fry one at a time in Crisco. Drain when browned.
Mix sugar and cornstarch. Add boiling water gradually, stirring constantly. Boil 5 minutes; remove from fire. Add butter, vanilla and salt. Serve warm over Cottage Pudding.
Cream sugar and shortening. Add eggs, flavoring and buttermilk. Sift flour, soda and salt together and add to shortening. Mix well. Stir in melted chocolate until blended. Pour into greased and floured 9-inch tube pan. Bake at 300° for 1 1/2 hours.
Preheat oven to 325°. Lightly grease a 9 x 5-inch loaf pan. In a bowl, mash bananas. You should have 1 cup. Beat in sugar, then egg and butter. In another bowl, stir together the flour, salt and baking soda. Add banana mixture and stir just until all flour is moistened. Pour batter in prepared pan. Bake 55 to 60 minutes. It is done when a wooden pick inserted in the center comes out clean. A crack down the center is characteristic of this type of bread. Cool in pan on a wire rack for 10 minutes, then turn onto rack to cool completely. If you wait a day before slicing, the bread will be easier to slice and more flavorful.
Chop the nuts very fine (peanuts or pecans). Beat the egg whites until stiff, but not dry. Beat in the sugar a little at a time. Fold in the vanilla, salt and nuts. Drop by teaspoons on greased baking sheet. Bake in slow oven (275°) for 40 to 60 minutes. Makes 2 dozen Nut Kisses. Store in tight container.
Mix broccoli, onion, eggs, butter, 1 cup cheese and salt. Add corn muffin mix; mix and blend thoroughly. Pour into a greased 9 x 13-inch casserole dish or a 9 x 12-inch pan. Sprinkle the rest of the cheese on top. Bake at 400° for 20 to 30 minutes, until mixture tests done. Cut into squares and serve hot.
Cook potatoes, onion, carrots, salt, pepper and margarine until tender. Whip cream of chicken soup and milk. Pour into potatoes. Simmer an hour or so.
In a 9-inch pie pan, stir together vegetable oil and potatoes. Press evenly into pie crust shape. Bake at 425° for 15 minutes, until just beginning to brown. Remove from oven. Layer on grated cheese and chicken. In a bowl, beat together milk, eggs, salt and pepper. Pour egg mixture onto other ingredients. Sprinkle with 1 tablespoon parsley flakes. Return to oven and bake at 425° for 30 minutes, until lightly browned. Allow to cool 5 minutes before cutting into wedges.
Mix squash, onions, bell peppers and salt. Cover with ice. Let stand 1 hour. Drain well.
Clean, peel and devein shrimp and set aside. Position knife blade in food processor bowl; add next 8 ingredients to bowl and top with cover. Process for 30 seconds or until well mixed. With processor running, add butter through food chute; process 1 minute or until sauce is thickened. Set aside. Heat oil in large skillet to 375°. Combine flour, salt and pepper. Drain shrimp and dredge in flour mixture. Fry shrimp in hot oil until golden brown. Turn once; drain. Arrange shrimp in 4 or 5 individual baking dishes and top with sauce. Broil shrimp 30 to 45 seconds. Makes 4 to 5 servings.
Heat olive oil in frying pan over medium high heat. Add butter and spices; mix thoroughly. Skin and cube eggplant. Saute in olive oil until soft (5 to 10 minutes). Grease or spray a large (9 x 13 x 2-inch) casserole dish. Cover bottom with bread crumbs; sprinkle with Parmesan cheese. Drain eggplant; put into saucepan. Add diced onion, bell pepper, tomatoes and mushrooms. Stir taco/picante sauce in mixture. Heat 10 to 15 minutes on medium heat.
Mix cornstarch with water. Mix milk and coconut flavoring; bring to a boil and add cornstarch mix while stirring. Then add coconut and pour into bowl to cool. Serve cold.
Slice or half washed mushrooms lengthwise. In butter, in large skillet over low heat, saute onion until tender; add mushrooms. Saute over medium heat, covered, stirring occasionally 8 to 10 minutes. Stir in flour, salt, pepper, lemon juice, celery salt, then milk. Cook over low heat, stirring until thickened.
Marinate chicken in Italian dressing for several hours. Drain. Cover with 1/2 package of onion soup mix and 1/2 cup water. Bake at 350° for 20 minutes. Cook noodles according to package directions. Drain. Place in a 9 x 12-inch baking dish. Add mushroom soup, remaining onion soup mix and milk (and mushrooms, if desired). Mix thoroughly. Place chicken whole or in strips on top. Cover tightly with foil. Bake at 325° for 20 to 30 minutes. Garnish with fresh parsley. Serves 6 to 8.
Melt oleo and mix everything except butterscotch chips. Spread evenly on 2 large cookie sheets. Bake at 300° for 40 minutes. Stir every 10 minutes for the first 30 minutes and then every 5 minutes until done.
Cook potatoes, carrots and celery in water. Saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Add this to the vegetables already cooked. Makes 2 1/2 quarts.
Combine and mix well. Drop in muffin cups (small) and bake at 350° until done (maybe 7 minutes or until browned a little). Turn out on wire rack to cool. Store in airtight container. Freezes well.
Mix flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, combine the egg and milk. Add melted butter. Make a well in the dry ingredients. Pour milk mixture in the well stirring just until the dry ingredients are moistened. Fold in blueberries. Spoon into 12 buttered muffin tins. Bake 20 minutes.
Cut meat into strips 2 inches long. Heat shortening and brown meat. Stir in soup mix and water. Simmer, covered, 30 minutes. Stir in peppers. Simmer, covered, until peppers are tender.
Beat eggs. Put all nuts and fruit in a large pan. Sift dry ingredients over fruit, nut mixture. Mix with hands until all flour is mixed in well. Pour eggs over all. Mix good with hands. Pack in 5 loaf size pans. Fill about 3/4 full. Bake 1 1/2 hours at 300°. Adjust time for larger or smaller pans.
Mix eggs, sugar, butter, salt and vanilla in a large bowl for about five minutes with an electric beater. Add baking powder and flour and beat until evenly mixed (about one minute). Put the mixture and the walnuts on a floured pastry board and knead lightly to mix (walnuts should be left in large pieces).
Cream and beat together the first 4 ingredients, then add the last 5 ingredients. Roll in balls and then sugar. Bake at 375° for 15 to 18 minutes.
Drain crabmeat. Flake. Add all ingredients; mix well. Spoon 2 teaspoons crabmeat mixture on each slice of sourdough (cocktail size). Bake at 450° for 10 minutes. Quick and delicious. Makes lots.
Saute onion and celery in skillet with a tablespoon of butter. Stir in broccoli, soup, Cheez Whiz and salt. Spread rice over bottom and up side of casserole. Spoon broccoli mixture over rice. Sprinkle with paprika or cheese. Bake at 375° for 30 minutes.
You will need the following equipment: skillet, spatula, mixing bowls, forks, measuring spoons, paper towels, pot holder and spatter screen.
Combine graham crackers crumbs with 1 cube oleo and press in bottom of large pan. Combine powdered sugar, 2 cubes of oleo and cream cheese. Beat at high speed for 5 minutes. Spread over unbaked crust. Put a layer of sliced bananas over mix and crushed pineapple (drained) over the bananas. Spread Cool Whip over fruit. Top with cherries and chopped pecans. Chill overnight.
Cut cabbage into small pieces and boil in slightly salted water until almost tender. Remove from heat, drain and pour into a 13 x 2-inch greased casserole dish.
Combine first 6 ingredients with 3/4 cup tomato sauce in bowl, mixing well. Pat meat mixture into 9 x 13-inch rectangle on waxed paper. Sprinkle with cheese and mushrooms. Roll as for jelly roll, sealing edge and ends. Place seam side down in 8 x 12-inch baking pan. Bake at 375° for 30 minutes. Pour off drippings. Spoon remaining tomato sauce over loaf. Bake for 30 minutes longer. Yield: 8 servings.
Pour over sliced pickles. Sit outside in sun for 2 days. Refrigerate after bringing them in.
Beat instant pudding and milk. Add sour cream and 1/2 of Cool Whip to pudding. In a large dish, put layer of wafers, bananas and pudding mix. Repeat with a second layer. Put remainder of Cool Whip on top. Let set in refrigerator overnight or for about 6 hours. Serves 12 to 14 people.
Peel and sliced potatoes round. Layer a 13 x 9-inch pan with potatoes. Add pork chops, then onion rings and then another layer of potatoes. Salt and pepper to taste. Lay pats of butter on top. Pour milk over top. Cover with aluminum foil and bake at 350° until potatoes and pork chops are done.
If using full leaves of oregano, marjoram, rosemary or sage, crush a little bit at a time with the back of a spoon. Mix well and spoon into a container with a tight cover.
Preheat oven to 475°. Grease muffin pan and sprinkle Parmesan cheese in pan. Mix milk and flour in blender; add and flip blender to mix a little at a time. Add salt and buzz blender. Add eggs, one at a time, and flip, flip, and flip each one. Pour batter (like heavy cream) into muffin pan 3/4 full. Pop in oven and bake at 475° for 15 minutes. Do not open oven. Reduce heat to 350° for 20 minutes longer.
Wash rice and drain. Combine rice, meat, onion, green pepper and 1/2 teaspoon of salt. Form into small balls. Heat tomatoes and other ingredients in a heavy skillet (including remaining salt). Drop meat balls in and cover. Simmer 45 minutes or until done.