HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple (keep juice). Beat sugar, eggs and butter until light and fluffy. Pour over bread cubes and drained pineapple. Add enough juice to moisten well. Bake at 350° for approximately 35 to 40 minutes. Serve from oven.
In skillet, saute onions in oil or margarine. Combine with hash browns, soup, sour cream and cheese. Spread in lightly greased 9 x 13-inch pan. Combine cornflakes and melted butter. Sprinkle over top. Bake in 350° oven for 1 hour and 15 minutes.
Using medium size mixing bowl, mix together pie crust mix, baking powder and baking soda. Make a well in the center and add buttermilk all at once. Stir only until dough clings together.
In heavy saucepan, stir grits slowly into boiling water. Cook 5 minutes, stirring occasionally. Allow grits to cool. Mix well with beaten eggs. In greased 1 1/2-quart baking dish, alternate layers of grits and cheese. Pour milk over top. Sprinkle with bread crumbs and paprika. Bake in preheated oven at 325° for about 30 minutes. Serves 6.
Open can; empty into pot. Heat on medium-high to desired warmth. Serves 1 to 2 people per can.
Boil chicken until it falls off bone. Reserve 4 cups broth. Take chicken off bone. Combine broth, chicken and all other ingredients in large pan. Cook over low heat until spaghetti absorbs most of liquid. (If you want more spaghetti, cook it first, then add remaining ingredients.)
Sift together dry ingredients and set aside. Mash bananas. Beat eggs until light. Mix bananas and eggs together. Add dry mixture and mix. Add nuts and stir well. Put in a 9 x 5-inch buttered loaf pan. Some like to add 2 tablespoons melted butter to the batter. Bake 1 hour at 350°.
Beat egg whites, salt, vanilla and water until foamy. Add cream of tartar. Beat until slightly stiff. Add 1 cup sugar gradually, then fold in flour and sugar mixture gradually. Bake at 375°.
Dip tomatoes in boiling water to remove skins. Chop all vegetables and put in large pot or dishpan. (I use food processor for peppers.) Cook on medium heat for 20 to 30 minutes or until starts to thicken. Dissolve 3 tablespoons cornstarch with 1/2 cup water. Add to salsa; cook a few minutes longer to thicken. Put in hot jars to seal. Makes about 14 pints.
Place fruit in pie dish. Mix sugar and Bisquick. Pour over fruit. Slice margarine over sugar mix. Bake at 350° for 35 to 40 minutes or until well browned.
Wash beans in cold water and drain. Mix beans, bell pepper and onions. Mix vinegar, oil, sugar, pepper and salt. Pour over beans and toss lightly until well mixed. Cover and refrigerate overnight. Serves 12 to 15.
Remove tortillas from refrigerator. Combine cream cheese, mayonnaise, onions and olives. Spread thin layer of mixture on tortilla. Arrange four slices of ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve, cut into 3/4-inch slices. Makes about 64 appetillas.
Place vegetables in bottom of crock-pot. Salt and pepper meat. Place into pot. Add liquid and cover. Cook on low for 10 to 12 hours (high 5 to 6 hours). Remove meat and vegetables with spoon. Thicken remaining liquid for gravy if desired.
Mix together first 3 ingredients. Press crust ingredients into a 9-inch pie plate; chill.
Brown meat; drain off excess fat. Add onion, green pepper and garlic. Cook 1 minute. Add tomato sauce, tomato paste, water, Worcestershire sauce, salt and pepper. Cover and simmer for 2 hours. Serve with spaghetti noodles.
Line a 9-inch pan with foil; butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over marshmallows. Chill completely. Cut between marshmallows. Yields 3 dozen. White chocolate chips can be substituted.
Dissolve jello in boiling water. Stir in lemonade. Add cold water and cranberry juice. Pour over ice in punch bowl; slowly pour in 28 ounce bottle of ginger ale. Chill. Yield: 12 cups.
Mix cream cheese, sour cream, and taco mix. Spread on 8 inch pie plate. Layer refried beans, then salsa. Top with cheese, lettuce and olives. Refrigerate up to 1 hour then serve with crackers or tortilla chips.
Mix together and let set overnight or several hours in refrigerator. Serve with vegetables or chips.
Conventional Oven: Preheat oven to 350°. Mix together gravy mix, curry powder and water. Place in large size brown-in-bag. Place in a 12 x 8 x 2-inch baking dish. Season chicken with salt, pepper and paprika. Place in single layer in the bag. Cut slits in the bag and bake for 45 minutes.
Sift together flour and salt. Cut in shortening with pastry blender. Add enough water to hold ingredients together, sprinkling evenly and mixing with fork to form ball. Makes enough for 8-inch or 9-inch pie, either 2-crust or bottom crust and crisscross strips on top.
Combine all ingredients in a small serving bowl and set aside for the flavors to meld, about 3 hours or overnight is best. Keeps about 1 week. Good on almost everything. Makes about 2 cups of salsa.
Cream margarine, shortening and sugar. Add eggs, one at a time and beat. Alternate adding flour and cream (divide into thirds). Cook at 300° at least 2 hours or until brown. Start in a cold oven! "Makes a crusty, delicious cake."
In a bowl, mix dry ingredients. Slowly add cold water, a little at a time, until dough forms. Divide into balls about the size of a softball. On a floured surface, roll balls out into an even circle about 1/4-inch thick. In a large frying pan, heat lard or oil on medium heat. Oil should be about 1-inch deep. Place fry bread in pan. Flip with tongs. When lightly brown on both sides, remove and place on paper towels. Serve as a meal with beans, cheese or add lettuce, tomatoes to make a Navajo taco. Serve as dessert with sprinkled powdered sugar.
Place chicken in buttered baking pan; place sauerkraut over chicken. Top with cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325° about 1 hour. Serve sprinkled with chopped parsley. Serve over white rice.
Mix all ingredients and pour in crock-pot. Cook on low for 3 to 4 hours.
Mix in a heavy 2-quart pan the sugar, milk, marshmallows, margarine and salt. Cook, stirring constantly, over medium heat to a boil (bubbling all over the top). Boil and stir 5 minutes more. Take off heat.
Place all ingredients in blender; mix 3 minutes. Meanwhile, butter a 10-inch pan and dust with flour. Pour mixture in pan. Bake at 350° for about 45 minutes.
Mix vinegar, sugar and mayonnaise and pour over broccoli and cauliflower. Chill before serving.
Bring water to boil; add rice. Boil for 14 minutes. Drain rice (optional). Mix remaining ingredients while boiling. Cook until thick; stir constantly. Serve warm or cold with cinnamon sugar. Can be rewarmed in microwave. Use 2-quart kettle or larger.
Grind nuts and combine with cinnamon and sugar in a large bowl. Melt butter. Brush bottom of a 14 x 20-inch pan with butter. Place one pastry sheet and brush with butter, repeating process until 6 pastry sheets line pan. Add nut mixture. Add another sheet. Brush with butter and sprinkle with nut mixture. Repeat process until all ingredients are used, ending with 4 layers of buttered filo on top. Cut into diamond shapes. Bake at 325° for 1 hour.
Combine cucumbers and onions in a bowl. In a separate bowl, mix sour cream, vinegar and seasonings. Pour over cucumbers and onions. Mix lightly. Let stand one hour before serving. Serves 6.
Brown dressed ducks in butter. Remove duck and make water, flour, salt and pepper gravy from butter. Add wine to gravy. Place ducks in roaster, breast down. Cover with gravy. Cover roaster and cook in very slow oven at 200° for at least 4 hours. Check often and add more water, wine and seasonings if necessary. Serve with wild rice.
Melt margarine in casserole dish. Add rice; lay chicken in rice. Sprinkle soup mix over all. Pour 2 cups water. Spread can of soup over chicken; add can of water. Bake at 350° for 1 to 1 1/2 hours.
Combine all ingredients in a blender and blend well. Use as sauce for fish or make beef/lamb/onion and parsley patties and use as sauce for them.
Butter a tube pan. Cut each biscuit in half and roll into a ball. Place 1/2 of them in pan. Bring rest of ingredients (except nuts) to a boil. Add nuts. Pour 1/2 of mixture over biscuits that are in the tube pan. Put remaining biscuits on top of first layer. Top with remaining mixture. Bake at 375° for 20 to 25 minutes.
Put in heavy skillet over heat until water evaporates and sugar crystallizes. Spread on cookie sheet and bake at 325° for 20 minutes. Let it cool. Enjoy!
Combine first 4 ingredients and cook about 1 minute. Add the remaining ingredients and stir 1 minute. Drop by spoon onto wax paper.
Use apple pulp left from preparing apple juice for jelly. Press through food mill. Measure pulp. Add sugar and spices; cook until the flavors are blended well, about 15 minutes. To prevent sticking, stir frequently as mixture thickens. (If too thick, add a small amount of water for desired consistency.) Makes 5 pints.
Sift together flour, salt and baking powder; set aside. Melt margarine and add to brown sugar. Mix well and let cool slightly. Add eggs, one at a time, beating well after each. Add dry ingredients and mix well. Stir in nuts and chocolate chips. Bake in large 15 1/2 x 10 1/2 x 3/4-inch greased jelly roll pan. Bake at 350° for 20 to 25 minutes.
Combine all ingredients except stuffing mix and butter. Place in 2-quart baking dish. Toss stuffing mix with butter and spoon over vegetables. Bake at 350° for 30 minutes. Makes about 6 cups.
In large skillet heat oil. Saute onion and garlic for 1 minute. Add zucchini, yellow squash and bell pepper. Saute 3 to 4 minutes. Stir in reserved tomato juice, tomato paste, water, salt and pepper. Simmer for 5 to 8 minutes or until vegetables are tender. Stir in tomatoes and basil and simmer 1 minute.
Mix first 3 ingredients in small deep bowl. Add boiling water. Beat to stiff peaks with eggbeater or electric beater. Spread between layers and on top and sides of 8-inch cake. Sprinkle with coconut.
Melt chocolate and peanut butter in microwave. Stir in remaining ingredients. Drop by spoonful onto wax paper. Yields approximately 7 dozen. This is a holiday requirement at my house.
Simmer butter, onion, pepper and red pepper; mix together soup, corn and Ro-Tel. Put ham, potatoes and spaghetti in casserole dish. Then pour over soup. Bake at 300° for 30 minutes. Then put Velveeta cheese on top. Put in oven for 5 minutes.
Drain liquid off grape leaves. Put leaves in 3-quart pan of cold water. Heat to boiling; drain.
Bring juice to a boil; add gelatin, stirring until gelatin dissolves. Combine pineapple and milk in blender; blend well. Add gelatin mixture, almond extract and ice. Mix thoroughly in blender. Pour into dessert dishes. Chill until set, about 1 hour.
Lightly spray the inside of muffin tins with nonstick spray. With a paper towel or tissue, gently wipe the spray inside each muffin cup. Spread soft butter around inside of each muffin cup liberally. Set aside tins in cool place. Into a bowl, put 1/3 cup flour, 1/3 cup confectioners sugar and 1/2 teaspoon cinnamon; mix well, then add the fresh or hard frozen berries and mix well. Reserve at room temperature.
Prepare strawberry Jell-O as on package, omitting 2 cups of cold water. Mix in strawberries. Place torn angel food cake in 9 x 13-inch pan and pour strawberries over cake. Let sit until firm and spread Cool Whip over strawberries. Keep in refrigerator.
Mix all ingredients in a crock, except cucumbers. Wash cucumbers and add as they are available. Put plate over cucumbers in crock. Put large rock on plate to hold cucumbers under mixture until cucumbers lighten up. They are then ready to eat.
Preheat oven to 400° to 450° or adjust oven if it cooks fast. Dip fish in egg whites, then coat in meal. Arrange in pan lined with aluminum foil and sprayed with Pam. Place in oven; turn once. Place under broiler if you want fish crunchy and browned. Bake 7 to 8 minutes.
Mix sweet potatoes with sugar, milk, salt and orange rind. Scoop up about 1/4 cup potato mixture and shape into a ball around a marshmallow, using more, if needed, to cover. Roll in corn flakes (or pecans). Place on baking dish sprayed with Pam and freeze, covered.
Combine cake mix, club soda, pudding mix, eggs and oil. Beat with mixer. Stir in (by spoon) the cherries, nuts and pineapple. Make three layers. Bake at 350° for 20 minutes or until done.
Wash pieces of brick	and rocks in plain water until they are thoroughly wet. Wet sponge and wring it out.	Place rocks, bricks and/or sponge in a shallow glass bowl (do not use metal of	any kind). Arrange to suit your fancy, placing on top of each other to get the desired shape you want. The good thing about the sponge is that you can cut it to desired shapes. Mix water, bluing (you can still get this at the grocery store, I just called to see) and ammonia in a glass jar.	Pour over the rocks, being sure to dampen all of them with the mixture. Put a drop or two of food color and a few drops of bluing on one or two of the rocks. Sprinkle with 4 tablespoons salt and watch it grow. Add 2 tablespoons each water and ammonia	after two days to edge of bowl. This is straight from Heloise!
Layer carrots, onion and bell pepper. Boil remaining ingredients and pour over layered carrots, onion and bell pepper. Refrigerate until chilled or overnight. Lasts several days in refrigerator.
Spray an 8 x 8 or 9 x 9 microwavable dish with nonstick spray. Place chocolate chips and Eagle Brand milk in dish. Stir. Microwave approximately 1 to 2 minutes. Stir. If using nuts, add those in. Microwave at 30 second intervals until chocolate chips are completely melted. Refrigerate. Takes approximately 4 to 6 hours to set up.
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325° for 25 to 30 minutes or until hot and bubbly. Yields 8 to 10 servings.
Fry together. Drain hamburger and onions. Mix together in a large kettle sugar, vinegar, juice, tomato puree, chili powder, pepper, catsup, sauce, Worcestershire sauce and garlic salt. Add hamburger and onion to this mix. Salt to taste. Simmer over low heat for 1 hour. Cool; run it through a meat grinder. One pint makes 8 or 9 Coneys.
Combine all ingredients in large mixing bowl and mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 40 minutes. Makes 2 loaves.
Mix soup, milk, sour cream, chilies, jalapeno and 1/4 teaspoon cumin in blender. Mix cream cheese, onion, chicken and 1/4 teaspoon cumin in large bowl. Roll mixture in flour tortillas. Place in a 13 x 9-inch pan and pour liquid mixture over top. Sprinkle cheese over top. Bake, covered, at 350° for 25 minutes, then uncovered for 5 minutes.
Preheat oven to 350°.	Put all 3 cans of soup in large deep baking dish; pour in cup of rice and stir together. Lay chicken pieces on top; cover and bake at 350° for 1 hour and 15 minutes.
Blend the first 3 ingredients in blender. Add the bell pepper. Mix all ingredients and cook for 1 1/2 hours or desired thickness. Then can.
Preheat oven to 375 degrees. Lightly grease to large baking sheets with butter or vegetable shortening. Sift together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Using a pastry blender or two forks, work the margarine into flour mixture until thoroughly mixed. Mix the chopped walnuts with the oatmeal. Stir into flour mixture. Beat in egg and bananas. Mix well. Drop rounded teaspoonfuls of batter onto baking sheets, about 2 inches apart. Bake for 12 - 15 minutes, or until the cookies have browned around the edges. Remove from oven. Cool cookies for 2 - 3 minutes and transfer to wire racks to cool completely.
Mix all ingredients together except the last 3 and bake in an oiled meat loaf pan at 350° for 1 hour and 15 minutes.
Prepare whipped topping mix as directed. Prepare pie filling, reducing milk to 2 cups. Blend in half whipped topping. Arrange banana in shell and put pudding mixture in shell. Garnish with remaining whipped topping. Chill at least 1 hour.
Bake walnuts for 15 minutes at 375°. Combine sugar, water, cinnamon and salt in saucepan; cook over medium heat to soft ball stage. Do not stir. Remove from heat; add vanilla and nuts. Stir until mixture becomes creamy and sticks to the nuts. Dump on cookie sheet and spread as it cools.
Mix and spread on bottom of 9 x 13-inch Pyrex dish; bake at 400° for 6 to 7 minutes. Let cool.
In a large mixing bowl blend all ingredients on low setting, then beat 2 to 3 minutes on medium. Bake in a 9 x 13-inch pan at 350°. Cool.
Combine all ingredients in a heavy saucepan. Cook over low to medium heat until mixture reaches 240 degrees on a candy thermometer. Remove from heat and add butter and vanilla. Beat until fudge starts to thicken and turns dull. Pour into buttered pie pan.
Make gelatin as directed on package. Add rest of ingredients except ginger ale and mix thoroughly. Add ginger ale just before serving. Sherbet may also be added when ready to serve.
Brown meat; drain. Add onion and green pepper; cook until tender. Stir in Cheez Whiz and chili powder. Layer tortillas and meat mixture in two stacks in 13 1/2 x 8 3/4-inch baking dish. Bake at 350° for 20 minutes. Top with tomato; cut into wedges to serve. Makes 4 to 6 servings.
Mix cream cheese and sugar in a small bowl until smooth. Set aside. Drain pineapple and mix in large bowl with banana pieces, strawberries, nuts and whipped cream. This should be well mixed. Add cream cheese/sugar mixture and mix well. Spread in a 9 x 11-inch pan and freeze for 3 hours before serving. This can be stored in the freezer for at least 3 weeks and can be used as either a salad or dessert.
First: Cover potatoes and onion with water and cook until soft. Add milk and heat through, stirring gently. Add salt and pepper to taste.
Mix soy sauce, cooking sherry, garlic and ginger for a marinade. Add meat, tossing to coat evenly. Cover tightly. Refrigerate at least four hours or longer.
Combine sugar, water and instant coffee granules. Simmer slowly for 40 minutes. Cool 15 minutes. Add vanilla. Add vodka. Pour into clean, empty bottles. Let set at least 3 weeks.
Mix sour cream and brown sugar together and let set overnight in refrigerator. In the morning, add other ingredients and bake at 350° for 45 minutes. Makes one regular bread pan loaf.
Brown meats, garlic and salt, add next 5 ingred. Then add 1 tsp each of chili powder, thyme, tarragon, basil, marjorum, oregano, celery salt, 1-2 bay leaves, sugar to taste, seasoning salt romano or parmesan. Simmer for 2-3 hrs.
In a mixing bowl, combine the first 6 ingredients. Peel the apple and grate it into another bowl. Stir in the yogurt and the sugar until the sugar dissolves. Stir in the egg, molasses, oil and 1/4 cup water. Stir the flour mixture into the yogurt mixture until just combined. The muffin batter will be lumpy. Spoon into prepared muffin pans. Bake at 400° until edges start to brown, about 15 to 20 minutes. Make ahead and freeze. Great for breakfast.
Mix salt, garlic and oregano; rub chicken inside and out. Saute tomatoes, peppers and onion; add chicken and simmer 1/2 hour. Add achote coloring, rice, olives and capers; mix well. Add liquid; stir and cover. Cook until the rice is done and all water has been absorbed, about 25 minutes. Serve hot. Garnish with strips of pimentos and peas.
Mix well and drop in greased muffin tins. Bake 15 to 20 minutes at 450°.
Mix and spread real thin on buttered cookie sheet (press and spread with palms of hands). Brush top with slightly beaten egg white. Sprinkle with finely chopped pecans. Cook in 300° oven for 25 to 30 minutes. Cut in sticks 1 x 3-inches while hot and cool in pan.
Grease and flour tube pan. Preheat oven to 325°. Using electric mixer, mix sugar, margarine, Crisco and eggs; mix very well. Be sure to use whipped margarine; it's the secret to the cake because no baking powder or soda is used. Add flour and milk, then flavoring. Bake at 325° for 1 hour and 15 minutes.
Cream the sugar, shortening and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand.
Wrap tortillas in foil. Heat in a 350° oven for 10 minutes.
Tear off 2 (12 x 18-inch) sheets of aluminum foil and rub them lightly with oil. Place onion slices on each sheet. Flatten breasts to 1/4-inch thick and place over onions. Combine mayonnaise and mustard. Spread over each chicken breast. Top with carrots, zucchini and mushrooms. Season with salt and pepper. Dot with butter. Sprinkle with basil, garlic powder and paprika. Seal edges tightly to make package. Bake at 400° for 30 minutes. Serves 2.
Mix eggs and cream. Stir in cheese and sausage. Pour in greased casserole dish. Bake at 350° for 40 minutes.
Puree chilies in blender. Saute in 2 tablespoons oil (use a 2-quart Dutch oven), onion, pureed chilies and garlic. Puree stewed tomatoes in blender and add to the sauteed mixture along with beef broth, cream of chicken soup, chicken broth, salt, sugar, lemon pepper, Worcestershire sauce, chili powder, cumin and Tabasco. Simmer 1 hour.
Mix dough. Roll out to about the same thickness as pie crust, prick dough with fork & cut into 2 inch wide strips then break into pieces about 2 inches long. Add enough water to broth to make about 2 qts. Bring broth to boil, add chicken & dumplings & salt & pepper to taste. This makes enough to serve 8-10 people.
Combine garlic salt and pepper. Rub over roast. Place roast on rack in roasting pan and roast in a 350° oven for 40 minutes per pound.
Put all ingredients into a blender or jar. Cover and blend or shake until mixed well. Makes 3 servings.
Combine butter, sugar and milk in a medium sauce pan; boil 3 minutes. Stir in cocoa, oatmeal, vanilla and nuts. Beat well; working quickly, drop by spoonfuls onto waxed paper. Cool 5 minutes. Yields: 3 dozen.
Mix coconut and nuts. Press into 9 x 13-inch pan. Mix cake mix as directed. Pour over nuts and coconut. Mix cream cheese, powdered sugar and margarine. Drop by teaspoonfuls on top of cake mix (will almost completely cover top). Bake at 350° for 45 minutes to 1 hour.
Melt shortening and cool. Add sugar, molasses and egg. Beat well. Sift together flour, salt, baking soda and spices. Add to first mixture. Chill good. Form into balls; roll in granulated sugar. Put onto greased cookie sheet. Bake 8 to 10 minutes at 375°.
Cook in crock-pot on low for 18 hours. Remove peppers. Use a fork and shred roast. Place in deep plate or bowl and pour juice over. Serve.
Clean mushrooms. Remove stems. Chop stems finely. Melt 1/4 cup butter in skillet. Saute mushroom caps briefly on both sides. Remove to shallow baking dish. Melt remaining butter and saute stems and onions. Remove from heat. Add bread crumbs and remaining ingredients. Toss to mix. Spoon into caps. Bake for 20 minutes at 350°.
Position knife blade in food processor bowl; add cantaloupe and process until smooth. Mix cantaloupe, sugar and lemon juice; stir well. Cover and freeze until almost firm, stirring occasionally.
Heat soup and milk; dip tortillas in this mixture. Place small amount of onions, chicken, green chilies and cheese on each tortilla. Roll up and place in casserole dish. Pour soup mixture over tortilla. Sprinkle any remaining ingredients over top. Bake at 350° until bubbly hot.
Mix 1 cup sugar, flour and cornstarch. Stir in scalded milk; then very gradually, blend in beaten egg yolks. Add the half stick of margarine, cut in several pieces. Cook in double boiler until thick. Stir in vanilla. Cool.
Saute beef; add salt and pepper to taste and a dash of sugar. Place cooked beef in a 9 1/2 x 13-inch baking casserole. Combine celery and onion and layer evenly over beef. Break up frozen peas and make another layer. (Celery, onion and peas may be combined to make 1 layer together.) Spread crushed potato chips over vegetables. Dilute soup with water and pour over all ingredients. Bake at 350° for 30 minutes.
Lightly brown sausage in frying pan, breaking into pieces. Remove sausage to absorbent paper and reserve 1/4 cup drippings.