HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve all ingredients in hot water; add to 1 large unsweetened pineapple juice in a gallon container; finish with water. Freeze to slush and serve with vanilla ice milk.
In skillet in hot oil, cook chicken for 10 minutes, or until browned. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; top with lemon slices. Reduce heat to low. Cover; simmer for 5 minutes, until tender.
Bake cake according to directions, adding 1 tablespoon Kahlua to batter. Bake in 2 (9-inch) pans and cool. Split layers into 4. Melt chocolate bits over water. In large bowl, combine cream, milk and 2 tablespoons Kahlua. Slowly add instant pudding until thickened. Lay cake, cut side up. Spread 1/2 raspberry preserves. Cover 1/4 pudding. Next, add 2nd layer of cake and 1/2 chocolate. Next, 1/4 pudding mix. Repeat layers, ending with chocolate layer on top. Decorate with fresh raspberries and chocolate curls.
Melt butter in heavy 3-quart saucepan. Add sugar and salt. Stir in syrup. Mix well. Gradually add milk, stirring constantly. Cook on medium heat until firm ball stage (245°) or for about 15 minutes. Remove from heat. Add vanilla and pour into well buttered 9 x 9-inch pan. Cool for 4 to 5 hours. Flip on board and cut with sharp knife and wrap each piece in wax paper.
In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes to soften. Stir in sugar, oil and salt. Add whole wheat flour and 1 1/2 cups all-purpose. Mix to blend. With a heavy-duty mixer or wooden spoon, beat until dough is elastic. Stir in wheat germ and 1 cup all-purpose flour. Turn out onto floured area with remaining flour. Knead until smooth. Place in greased bowl. Cover and let rise. Punch dough down; turn out onto floured surface and divide in half. Shape into loaf shape. Place on greased baking sheets; cover lightly and let rise. Bring cornstarch mixture to a boil. Brush loaves while mix is warm. Bake at 375° for 25 to 30 minutes or until browned. Cool on wire rack.
Coat a 2-quart shallow casserole with nonstick spray; set aside. In a large bowl, toss together the onion, crumbled salmon, celery, bell pepper, mustard, parsley and bread crumbs. Place milk in a 2-cup measure. Blend in mayonnaise. Pour over the salmon mixture and thoroughly combine. Spoon mixture into the prepared casserole. Bake in the preheated 350° oven for about 35 minutes.
Beat eggs. Add sugar and oil and beat well. Mix dry ingredients and add alternately with buttermilk. Add nuts, prunes and vanilla and bake at 350° for 30 minutes. Remove from oven and poke cake full of holes with a fork and pour the topping over the cake hot and spread.
Heat oven to 350°. Have ready a tube pan. Stir flour and first amount of sugar together to blend. Measure egg whites, cream of tartar and salt into large mixing bowl. Beat until foamy. Gradually add second amount of sugar, 2 tablespoons at a time. Continue beating until meringue holds stiff peaks. Add flavoring. Sprinkle sugar-flour mixture over meringue. Fold in gently until mixed. Bake in ungreased tube pan for 30 to 35 minutes. Invert on a funnel to cool.
Beat egg. Add milk. Sift salt, sugar, flour and baking powder. Add egg and milk. Beat until smooth. Pour batter into funnel. Allow batter to run into deep fat at 375°. Make swirl in fat from center out. Drain on paper. Sprinkle with powdered sugar.
Cook Polish sausage in skillet to brown a bit. Drain off fat. Cut into 1/4-inch slices. Mix with other ingredients and cook in microwave for 5 minutes. Then cook 15 minutes more at Medium power. Stir occasionally. Serve warm with toothpicks or on small plates.
Mix together all ingredients except ketchup. Shape into a loaf in a 9 x 5 x 3-inch loaf dish. Spread ketchup over top. Cover; microwave on medium-high for 22 to 24 minutes or until no longer pink. Allow to stand, covered, for 5 minutes, before serving.
In medium bowl, combine flour and sugar. Cut in oleo until crumbly. Stir in 1/2 cup chocolate chips. Press firmly into 9 x 13-inch pan. Bake at 350° for 15 minutes. In same bowl, combine sweetened condensed milk, egg and vanilla. Stir in remaining chocolate chips and nuts. Spread on prepared crust. Bake 20 to 25 minutes. Cool and cut into bars.
Thaw turkey 2-3 days. Put turkey in clean sink and remove gibblet and neck. Wash godd and dry with paper towels. Butter inside and outside of turkey. Put salt, pepper and seasoning salt on turkey. Add 1/2 cup butter inside. In roasting bag put 1 tsp. flour; shake bag and pour out. Poke holes in bag; put turkey in bag and bake at 250 degrees for 7 hours, checking every hour until golden brown.
Pour cold water in cup and sprinkle Knox on top. Set aside. Crush graham crackers and place them in a buttered 9 x 13-inch pan and bake at 350° for 10 minutes. In a double boiler, cook next 6 ingredients until very smooth, stirring occasionally. Add Knox mixture and stir until dissolved. Pour over cooled crust. Refrigerate to set. You can add a small can of drained, crushed pineapple.
Arrange layer of ladyfingers in attractive dish or serving bowl, 1-quart size. Sprinkle ladyfingers with sherry. Make up Jell-O according to package directions; pour Jell-O over ladyfingers. Chill until set.
Cream shortening, sugar and flavoring. Add 1 egg at a time. Sift flour, soda and salt together. Add alternately with milk. Add bananas and nuts. Bake at 325° in greased and floured cake pans until toothpick comes out clean.
Place potatoes in a buttered 9 x 13-inch baking dish. Add bell pepper and pimentos. Mix lightly. Combine milk and salt and pour over potato mixture. Cover with foil. Bake in a 350° oven for 1 1/2 hours or until potatoes are fork-tender. Remove foil. Cover with mixture of bread crumbs and cheese. Drizzle 1/3 cup butter over top. Continue baking for 15 minutes or until cheese melts.
Mix all ingredients well. Mold into loaf pan. Bake at 350° for 45 minutes to 1 hour. Serves 4 hungry people.
Boil chicken until cooked thoroughly, cool and separate. Preheat oven to 425°. In a large casserole dish, combine all ingredients and mix well. Sprinkle top with 1/2 cup of both cheeses and bake for about 30 minutes or until cheese is melted.
Combine sugar, Bisquick, butter and vanilla. Add eggs and beat well. Add milk, mixing well. Pour into 9-inch pie pan. Sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Melt the butter in a small skillet. Add the onion and cook until transparent.	Put into a casserole dish and add the soup and rice. Stir and bake for one hour at 375°.
Sift together in large bowl the flour, sugar, baking powder, baking soda and salt. Add shortening, bananas and 1/3 cup buttermilk; stir to dampen flour. Beat at medium speed 2 minutes with mixer or 300 hand strokes. Add eggs, vanilla and remaining buttermilk. Beat 2 minutes longer (or 300 more strokes). Fold in chopped nuts. Pour into 2 paper lined 9 x 1 1/2-inch round pans. Bake at 350° for 30 to 35 minutes. Cool and frost as desired.
Combine sugar, cocoa, butter and milk; heat to boiling point in large pan, stirring constantly. Boil for 1 minute and 30 seconds. Remove from heat; add oats and beat well. Add vanilla and peanut butter. Beat well. Drop on wax paper and let cool.
Mix and stir all ingredients in order given: flour, baking soda, baking powder and salt. These can be sifted once if you prefer. Add beaten egg and mix well with vegetable shortening, peanut butter and Sweet 'N Low. Add dry ingredients. Drop by large teaspoonful on greased cookie sheet. Bake at 350° for 10 minutes.
About 30 minutes before serving or early in day, cut yellow peppers into 2 x 3/4-inch pieces. Cut celery diagonally into 1/4-inch thick slices. Remove stem and strings along both edges of each pea pod. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook yellow peppers, celery, 3/4 teaspoon salt and 1/4 teaspoon black pepper, stirring frequently, until vegetables are tender and lightly browned, about 10 minutes. Remove vegetables to bowl. In same skillet, in 2 teaspoons hot olive or salad oil, cook snap peas, 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring frequently, until peas are tender-crisp, about 4 minutes. Stir pepper mixture into snap peas in skillet. Spoon vegetables onto platter. If not serving right away, cover and refrigerate to serve cold later. Garnish with basil sprig if you like. Makes 6 accompaniment servings.
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt. Blend the mixture until it is combined well and stir in the crab meat gently.
Mix all ingredients well. Bake in greased and floured 8 or 9-inch pans for 35 minutes. Bake and remove from pans. Frost cake with 7-Up Cake Custard.
Combine dry ingredients in bowl. Add onion and water. Beat with rotary beater for 2 minutes. Dip hot dogs in batter, holding with kitchen fork or tongs. Drain off excess batter over the bowl. Fry in hot, deep fat (375°) for 2 to 3 minutes. Drain on paper towel. Insert wooden skewers. Serve with mustard.
Thaw frozen spinach at room temperature for 2 hours. Drain and chop into small pieces. Heat oil and saute scallions until soft and wilted. Add spinach and simmer until moisture evaporates. Rinse feta in cold water, drain and crumble it into bowl. Blend in pot cheese, parsley, pepper and dill. Add beaten eggs and mix well. Add spinach and scallions and mix well. Butter 11 x 14 x 2-inch pan and line it with about 12 to 15 sheets of phyllo, each sheet individually brushed with warm melted butter. Spread spinach and cheese mixture on top. Cover with about 12 to 15 more individually buttered phyllo sheets on top of one another. Roll or push edges of phyllo down all around the pan to hold in mixture. Brush entire top and edges with warm melted butter.
Cut refrigerated biscuits into quarters. Place butter in round microwave cake dish and microwave for 1 minute, 30 seconds or until butter milts. Stir brown sugar and ground cinnamon into butter. Add biscuits and stir to coat with mixture. Arrange biscuits evenly in dish. Microwave on high for 4 or 5 minutes. remove from oven and sprinkle with cinnamon sugar. Best when served hot.
Combine oil, dry Ranch dressing mix and dill weed; stir well. Pour over crackers. Let stand at room temperature for 2 hours, stirring occasionally. Store in airtight container.
Combine cooled margarine, sugar, eggs, buttermilk and vanilla in a bowl; mix well. Stir in coconut. Pour into pie shell. Bake at 325° for 35 to 45 minutes or until set. Yields 8 servings.
Open crescent rolls and flatten on cookie sheet, pinching seams together. Bake until brown. Mix Miracle Whip, cream cheese and salad mix together; spread on baked rolls. Chill overnight. In blender, chop vegetables. Put vegetables and cream cheese over baked rolls about 1 to 2 hours before serving.
Mix all ingredients together; drop by teaspoon and press with fork on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 30 to 36 cookies.
Puree all ingredients in blender. Chill. Serve in well chilled soup bowls. Pass as a garnish croutons, finely diced cucumbers, onion and green pepper.
In small bowl, combine all ingredients. Spread evenly over top of hot 8-inch or 9-inch square cake. Run under broiler, 4 inches from heat, 2 to 3 minutes, or until topping is bubbly and golden. Cool cake in pan on wire rack; serve slightly warm.
After sauteing meat and onion together, add other ingredients. Cook over medium heat or in a crock-pot for approximately 1 hour.
Grease a 9 x 5 x 3-inch pan. Preheat oven to 325°. Heat the milk with the herbs and let steep until cool.
Drain beans and peas. Add onion, pepper and pimento. In a saucepan, combine sugar, vinegar, salt and chili powder. Mix and bring to a boil. Simmer. Mix vegetables and sauce together and refrigerate.
Peel and slice eggplants; boil with onion and bell pepper until done. Drain and mash. Add oleo, beaten egg and milk; mix, then add soup and stuffing mix. Put into casserole. Cover; bake at 350° for about 35 minutes. Top with cheese; bake until cheese is melted.
Mix in blender. Put in anything else such as ham, bacon, cheese, green peppers or mushrooms. Pour into greased pie pan and bake at 350° for 45 minutes.
Mix first 6 ingredients. Pour over apples and nuts. Bake in buttered pie dish at 350° for 35 minutes. Serve with ice cream or whipped cream.
Mix rum, 7-Up, sugar, lemonade and limeade concentrates and water together. Place in a large plastic container; cover and freeze. When ready to serve, spoon some of mixture into glass and add the same amount of extra 7-Up.
Mix condensed milk in medium size bowl of snow. Add vanilla and taste; add snow until it is as you like it.
Preheat oven to 350°. Pour boiling water over shortening. Add sugar, molasses and egg, then beat well. Add sifted dry ingredients and beat until smooth. Pour in ungreased 8 x 8-inch pan and bake 30 to 35 minutes at 350°.
Combine all ingredients in order given, combining baking powder with the flour. Use just enough hot water to dissolve the soda. Bake at 350°.
Crumble 1/2 of cake in punch bowl. Add chocolate pudding and cherries. Crumble remaining cake and add vanilla pudding. Spread blueberries over vanilla pudding. Spread Cool Whip on top. Garnish with pecans.
Mix peanut butter and sugar together until very crumbly. Put layer of Jif and sugar mixture in bottom of baked pie shell. Add pie filling, then layer of Jif and sugar mixture. Top with Cool Whip or whipped cream. Add rest of Jif and sugar mixture on top of pie. Keep refrigerated.
Cream together shortening and sugar. Add eggs, one at a time, mixing well. Blend in flour and vanilla; mix well. Pour into greased and floured tube pan. Place in cold oven. Turn oven to 325°. Bake for 1 1/2 hours. Do not open oven door during baking time. If desired, add 1 teaspoon lemon or butter flavoring instead of vanilla flavoring.
Boil first 3 ingredients 1 minute. Mix together and then spoon onto cookie sheet or plate and allow to firm and cool.
Break head of lettuce in small pieces. Place in bottom of dish. Dice onion. Layer on top of head of lettuce. Dice bell pepper. Layer on top of onion. Grate carrots. Layer on top of bell pepper. Dice celery. Layer on top of carrots. Layer peas on top of celery. Grate the eggs and layer on top of peas. Mix sugar with Hellmann's mayonnaise. Cover salad with mayonnaise. Sprinkle fancy shredded cheese over the mayonnaise.
Finely grate cheese. Blend with butter and flour. Roll in small balls and put on cookie sheet. Flatten with spatula. Refrigerate for 4 hours. Bake 7 minutes at 350°. Makes about 24. Place pan under broiler for a minute to brown them.
Cook and drain broccoli. Add milk and Minute rice. Add cream of chicken soup. Stir in grated cheese. Place in greased casserole dish and bake 25 minutes at 350°.
Mix sugar and oleo; add eggs one at a time. Mix flour and soda. Add to sugar and egg mixture. Add bananas, milk and vanilla. Mix well; pour in greased and floured tube pan. Bake 1 1/2 hours at 325°.
In bowl, combine soup, eggs and milk. Stir in muffin mix just until blended. Fold in sausage. Spoon mixture into a greased 9 x 13-inch baking pan. Bake at 400° for about 20 minutes or until lightly brown.
Heat oven to 350°. In small bowl, stir together all ingredients except mushrooms. Stuff each mushroom cap with 1 tablespoon filling. Place in buttered 13 x 9 baking pan. Bake 20 to 25 minutes or until tender.
Mix sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and blend in butter and vanilla. Place plastic wrap onto filling in saucepan and cool to room temperature.
Combine pineapple and juice, salad dressing and onions in baking dish. Place chicken in mixture. Bake at 375° for 45 minutes. Stir once. Other pieces of chicken can be used.
Preheat oven to 350°. Place the zucchini in the bottom of a 9 x 13-inch dish. Top with onion. Sprinkle uncooked rice over the onion. Cut 1 tablespoon margarine into pieces and dot over casserole; top with yellow squash. Add tomatoes, spices and juice. Dot with 2 tablespoons margarine. Cover tightly with foil and bake 50 minutes. Remove from oven. Remove foil and top with cheese. Bake an additional 5 to 10 minutes until the cheese is melted.
Cook the spaghetti; drain, rinse and set aside. Saute onions lightly in butter or margarine in pan; stir in flour. Stir in broth, milk and half and half. Cook, stirring, until thickened. Take off heat.
Mix together milk, sugar, cocoa, margarine and salt in a pan. Bring to a boil. Let boil 3 to 4 minutes. Remove from heat and add last 3 ingredients. Mix and drop by spoonful on wax paper. Let harden.
Dissolve Jell-O in 1 cup hot water. Add cranberry sauce. Dissolve. Add drained pineapple. With the pineapple liquid you have saved, make 1 1/2 cups, adding water if necessary. Mix. Pour into mold and refrigerate until ready.
Mix all ingredients together. Form into oblong mini loaf pans (about 8). Bake on High or full power in your microwave for 8 minutes. Remove and drain grease. Turn loaves over and cook another 5 minutes. Remove and let stand 5 minutes before serving.
Add sugar, shortening, molasses and egg together in mixing bowl. Blend well. Stir in remaining ingredients. Chill. Form into 1 inch balls and roll in sugar. Place on lightly greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 48 cookies.
Grate cheese and let soften. Blend in butter and paprika. Work in flour until smooth and deep yellow color. Let stand for 15 minutes. Pinch 1 teaspoonful off; roll in palm and flatten. Place around a well drained olive. Chill for 10 minutes or freeze. Heat at 375° for 20 to 25 minutes, 30 if frozen.
Chop stuffed olives in blender. Place beef, olives and tomatoes in a Dutch oven. Simmer until beef falls off the bones. Skim off any fat and remove bones. No additional seasoning is needed. Heap on buns or French rolls. Serve with a salad and beans, if desired.
Mix everything until it bubbles. Put in the oven in a round mold. Sprinkle with butter. Bake at 350° for 1 hour. Wait until it is cold to put it on a plate. Preparation time: 10 minutes.
Melt margarine or butter. While butter is melting, hand beat 6 eggs. Add the eggs to sugar, then margarine. Mix buttermilk well, then coconut and vanilla flavoring. Makes 2 pies. Put in unbaked pie crusts and bake at 350° for 30 minutes or until golden brown.
Cover squash with enough water to cover. Boil until tender and add salt and pepper. When tender, drain and add 2 eggs and butter. Mix ingredients with enough crushed crackers to make the mixture into patties; then roll in crushed cracker crumbs, and you're ready to deep-fry in hot oil. Cook until golden brown and serve.
Mix the first 5 ingredients. Beat 2 minutes. Fold in nuts. Pour into a greased and floured tube pan. Bake at 350° for 45 to 55 minutes.
Mix cake mix, butter and egg. Pat in greased 13 x 9-inch pan. Mix rest of ingredients together and pour on top. Bake 30 to 40 minutes at 350°. Cool. Cut in 1 1/2-inch squares.
Mix all in covered casserole. Bake at 350° for 3 1/2 to 4 hours. Serves 4. Good with corn bread.
Cut sausage any length desired. Pour wine and water over it. Cook in a 450° oven until done.
Add buttermilk until they are moist and sticky to the touch. Put on floured pastry cloth or I use some waxed paper with flour on it. Just wet the countertop a little and place the waxed paper on it and it will not move. Disposable after you're through and easy clean up. I just take the dough and put it on the flour and press it with my hands and then use a cutter and make the biscuits. I do not use a rolling pin. Do not work the dough or they will be dough. Try it; you'll love it! Easy and delicious!
Mix all ingredients well. Shape into loaf. Bake in a 350° oven for 1 1/2 hours.
Dissolve yeast in lukewarm water to which you have added the sugar. Let stand till yeast is thoroughly dissolved. Add syrup, honey, brown sugar, molasses, rye flour, shortening and salt together in large mixing bowl. Add warm water and stir till well mixed. Add enough white flour to make a soft dough. Pour onto pastry sheet and knead till dough is still sticky when touched by hands. Dough should not be to stiff. Place in large mixing bowl and cover. Let rise in warm place till double. Place on pastry sheet and pinch of enough to make a round ball. There should be enough for 5 or 6 balls. Let stand for 10 minutes shape into loaves. Place in a well greased pans and set in warm place to rise till doubled in bulk. Bake at 350° for 45 minutes. Remove from pans and cool on cake racks. This should make 5 or 6 loaves, depending on size of pans. 9 1/2 x 5 1/2 is about right. This bread freezes well and makes delicious toast.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids until very warm (120-130 degrees F). Add to dry mixture, beat well. Stir in enough flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2) pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on racks.
Cook sugar, flour, milk, salt and egg yolks in a double boiler until it starts to thicken. Then add lemon juice; cook until it thickens. Cool. Fold in sour cream and place in a pie crust. Add topping of Cool Whip and chopped pecans.
Mix all ingredients until very smooth. Heat skillet; spray with Pam. Pour 2 tablespoons of mixture in skillet and spread over bottom of skillet. Brown crepe on both sides. Spread crepe with butter, jelly, syrup or fresh fruit. Can be rolled up like jelly roll and sprinkled with nuts and powdered sugar.
Put Twinkies in bottom of pan. Place fruit with juice over Twinkies. Put Cool Whip over fruit and chill for 1 hour. Great afternoon snack.
Mix the first 3 ingredients with 1 3/4 cups boiling water. When partly set, add the remaining ingredients. Mix everything together and refrigerate until set.
Cook asparagus as directed until barely tender; drain. Melt butter in a small pan; stir in flour, salt and pepper, blending until smooth. Add milk and cook over medium heat, stirring constantly, until thickened and bubbly. Turn half of the asparagus into a 1-quart casserole. Top with half the eggs. Pour half the sauce over the asparagus. Repeat with remaining asparagus, eggs and sauce. Bake 20 to 30 minutes at 325°. One pound fresh or one pound drained canned asparagus can be used.
Tear kanten into pieces; soak in water for 30 minutes. Cook until dissolved. Add sugar and salt; stir until sugar dissolves.	Add koshian; cook over medium flame until mixture comes to a boil. Add nuts. Pour into an 8 x 8 x 2-inch pan. Cool.
Stir flour, sugar, cocoa, baking powder, baking soda and salt; mix thoroughly. Add mayonnaise, water and vanilla and beat well for 3 minutes. Grease and flour a 13 x 9 x 2-inch pan. Pour mixture into pan. Bake in a 350° oven for 40 to 45 minutes. When cake cools, frost or use whipped cream.
Cream butter and sugars together. Add in eggs and vanilla. Mix well together. Add baking soda and salt (if desired) in. Gradually mix in flour. After everything is mixed together and batter is smooth, add in chocolate chips and nuts. Drop in spoonfuls on cookie sheet. Bake at 350° for 7 to 10 minutes. Edges should just be browning.
Remove seed from peppers and wash. Combine salt, pepper, rice, browned ground beef, milk and onion.	Stuff peppers lightly and place in pan. Add tomato soup and water, then cover. Cook for 30 minutes at 300°.
Melt margarine and marshmallows in a saucepan over low heat. When melted, add crumbs. Mix.
Mix together peanut butter, sugar and butter. Spread in a 9 x 13-inch pan. Melt chocolate bars over low heat, stirring constantly. Smooth over pressed mixture. Refrigerate. When cooled, cut into squares.
Heat oven to 350°. Brown chops on all sides in hot oil. Place apple slices in baking dish sprayed with no-stick cooking spray. Sprinkle apples with sugar and cinnamon. Dot with butter. Top with pork chops. Cover and bake 1 hour.