HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate, milk and margarine in medium microwave bowl on High, 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl and add pudding mix. Beat with wire beater 1 minute. Let stand 5 minutes. Spoon over bananas. Spread with whipped topping. Refrigerate 4 hours.
Drain pineapple (save juice to pour over bananas and apples to keep from turning). Mix all ingredients and refrigerate.
In large skillet combine pineapple syrup (add water if needed), sugar, vinegar and cinnamon stick. Bring to boil. Add pineapple slices and cloves. Bring back to boil. Remove from heat and cool completely. Store in tight container and refrigerate. Keeps up to 2 weeks.
In crock-pot, place enough pork chops for your family. Pour pineapple over pork chops. Sprinkle brown sugar over chops. Add soy sauce. Cook on high until chops are tender.
Place hamburger in baking dish. Add rice on top, then sprinkle with onion soup mix. Mix soup and water until smooth and pour over top of casserole. Bake at 350° for 50 to 60 minutes or until rice is done.
Combine butter, cheese spread and mayo until smooth. Add salt, pepper and crabmeat. Spread mixture on muffins. Cut into fourths and place on cookie sheet. Freeze in large Baggie until ready to use. Bake at 350° for 15 minutes or until hot and bubbly.
Mix all ingredients together, except croutons, butter and cheese. Pour in bowl on top of 1/2 the croutons. Add remaining half of croutons on top. Melt 1/2 stick of butter and pour on top. Bake for 30 minutes at 400°. Add grated cheese the last 5 minutes.
Cream butter and sugar thoroughly. Add flour with nuts. Mix well. Shape into balls. Chill until firm. Bake in a 325° oven for 30 to 35 minutes. Shake in a bag of powdered sugar while still warm.
Saute pepper and onion in heated oil in a covered skillet. Blend cornstarch in small amount of chicken broth and set aside. Add remaining broth and soy sauce to skillet, then add chicken or turkey. Thicken with remaining broth mixture and add tomato wedges. Serve with white rice. Serves 4.
Put a piece of very lean and boneless fresh pork in a large soup pot and cover with water. Salt and pepper to taste and cook until pork is tender enough to shred. In pork broth, with the shredded pork, add peeled and diced turnip roots and one onion that has been chopped. Finish filling pot with water, to cover the roots. Cook until roots are very tender. With a potato masher, mash up a bit, and sprinkle a tablespoon or two of cornmeal over top of soup and stir well. This will thicken it.
Preheat oven to 350°. Boil sweet potatoes in water to cover until tender. Drain and peel while hot. Mash until smooth. Add butter, sugar, eggs, milk and vanilla and beat until light and fluffy. Transfer to a well-buttered casserole dish.
Combine butter, mustard, poppy seed, Worcestershire sauce and onion. Spread mixture on both sides of rolls (which have been sliced all at once with a long sharp knife). Put a layer of ham and top with layer of cheese between the sliced rolls. Place back in foil pan (wrap in foil). Heat at 350° for 10 to 15 minutes. Freezes well. Yields 40 rolls.
Mix in order. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cook in pans on a rack for 10 minutes. Turn cakes out on racks. Cool and frost.
Mix all ingredients except the bacon and place in a crystal bowl. Cover and marinate in the refrigerator overnight. Before serving, sprinkle the top of the salad with the crumbled bacon. Serves 6.
In large bowl with low speed beat first 10 ingredients 2 minutes (batter will be thick). With spoon, stir in apples, raisins and nuts. Bake in two 9-inch cake pans at 235°. Cool in pans 10 minutes. Cool, fill and frost with 2 cups whipped cream.
Mix the first 3 ingredients and cook over low heat until onion is done. Mix the chicken cube and water; mix in the flour. Put in onion and butter. Drop broccoli pieces in. Beat the eggs and pour all into dish. Sprinkle cracker crumbs and butter on top. Bake at 350° for 20 to 30 minutes.
Arrange chicken breasts in a lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Combine soup and milk; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350° for 50 minutes. Yields 6 servings.
Bring all ingredients to a boil and let thicken. Remove from heat and add butter and 1/2 teaspoon of vanilla. Delicious over gingerbread.
If using fresh sweet potatoes, cook and mash them without adding anything. If using canned, drain and mash without adding anything. Combine ingredients, mixing as little as possible. Mix only until all ingredients are mixed together. Pour into greased muffin pans and bake 28-30 minutes at 350°.
Brown ground beef and onion in skillet, stirring until crumbly. Add remaining ingredients, mixing well. Simmer until vegetables are tender. Yields 4 servings.
Mash bananas. Stir in other ingredients by hand. Pour into buttered loaf pan. Bake 1 hour at 350°.
In the container of electric blender, place milk, banana, orange juice and vanilla. Cover and whirl until smooth. Serve at once. Makes 2 servings of 1 cup each.
Combine bread, onion, apple and seasoning. Add butter and hot water to moisten. Fill pork chop pockets with bread stuffing. Place on top rack in oven and bake uncovered for 1 hour 15 minutes at 375°.
Mix together and press into squares or rectangular baking pan. Cook for about 45 minutes at 325°. Turn heat up for about 15 minutes to brown.
Wash and hull strawberries. Crush. Place in large bowl. Add sugar and mix well. In a saucepan, combine water and pectin. Bring to boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring 3 minutes. Quickly ladle into sterilized jars. Cover with tight lids. Allow to set at room temperature 24 hours. Store in freezer. Makes 6 medium jelly glasses. If kept in the refrigerator, use within 3 weeks.
Finely chop the scallions, parsley, tomatoes, celery and cucumbers. In a large crock, place layer of wheat. Add olive oil and lemon juice. Layer the veggies in order listed, scallions first, cucumbers last. Sprinkle vegetable salt on top. Cover crock loosely and store in refrigerator until ready, 24 hours to 2 weeks. Toss well to mix. Check seasoning. Serves 6 to 8.
Combine all ingredients and mix lightly. Put mixture into a loaf pan and bake at 375° for 45 to 50 minutes. Garnish with 5 to 6 strips of American cheese and return to oven for 2 minutes or until cheese melts. Let stand on a wire rack 10 minutes before removing from pan.
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Mix together the first 4 ingredients and add the cake mix and pudding. Mix together until smooth. Stir in the chocolate chips. Pour into buttered Bundt pan. Bake at 350° for 1 hour. When cool, sift powdered sugar over top.
Prepare mashed potatoes as directed on package, substituting cream cheese for butter. Stir in onions and parsley. Spoon into 1-quart baking dish. Dot with butter. Sprinkle with paprika. Bake at 400° for 10 minutes.
Make a sauce with all the ingredients except the wieners. Cook sauce over medium heat until it thickens. Add the wieners and put in baking dish. Bake at 350° for 30 minutes. Place on hot dog buns and enjoy. A very good dish to take on a picnic.
Mix first 4 ingredients and press 2/3 into 9 x 13-inch pan. Melt remaining ingredients over low heat. Pour over cake mixture in pan. Drop reserved 1/3 cake mixture in small amounts over filling. Bake in 350 oven for 25 minutes (do not overbake).
Preheat oven to 350°. Put ingredients in bowl one by one. Beat with electric mixer 2 to 4 minutes, batter will be thin. Grease 9 x 13-inch pan or two round pans with margarine and then dust with flour. Bake 30 to 35 minutes. Test for doneness with a toothpick or a cake tester. Always test cake in the center of the cake.
Simmer at least 2 hours. One-half hour before serving, add 1/2 cup masa, mixed with water to a paste.
Cream together sugars and butter. Beat in eggs and vanilla. Add flour and stir in pecans. Divide dough into 3 parts; form into rolls and wrap in waxed paper, plastic wrap or aluminum foil. Refrigerate. Slice and bake in 350° oven until brown.
Beat eggs, sugar and shortening together. Add all the other ingredients and mix well. Bake at 350° for 40 minutes.
Put all vegetables and water in a large soup kettle and simmer for five minutes. Pack into hot, sterilized jars. Seal and process in a pressure cooker at 10 pounds pressure for 70 minutes. Remove and cool before storing in a dark place. Yields 12 to 14 quarts.
Place cooked sausage in 13x9x2 inch pan. Pour In sauce and mix. Top with Mozzarella cheese. Combine eggs, oil, milk, flour, and salt; beat with mixer until smooth. Pour over cheese. Sprinkle Parmesan cheese on top. Bake at 400 degrees for 30 minutes.
Blend cream cheese and sugar together. Beat Dream Whip and mix with cheese and sugar on high speed. Top with cherries and chill.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In a large bowl, mix flour, brown sugar, baking powder and baking soda. Cut in corn oil spread until mixture resembles coarse crumbs. Stir in bananas, raisins, oats, egg substitute, applesauce and vanilla extract just until flour is moistened. Spoon batter into pan. Bake 1 1/4 hours until done. To prevent overbrowning, cover bread loosely with a tent of foil after 1 hour. Cool bread in pan for 10 minutes. Remove from pan.
You will need 1 new flowerpot (8 1/4-inches in diameter).
Cook onions in butter (covered, cook slowly 30 minutes). Spoon in baking dish. Spread grated cheese over onions; add pepper. Heat soup and milk in same skillet, stirring until smooth. Pour over onions. Stir lightly. Overlap French bread slices in ring on top. Bake at 350° for about 30 minutes or until bread is toasted and sauce is bubbly hot. Serves 4.
Cook sugar, salt, syrup and water until it forms a hard ball in cold water. Add vinegar and vanilla. Cook until it reaches crackling stage. Pour over warm popcorn and form into balls. Place butter on hands to keep from burning hands.
Beat the first 7 ingredients together and pour in 9 x 13-inch pan. Sprinkle yellow cake mix over top. Pour melted oleo over top. Sprinkle chopped nuts over all. Bake at 350° for one hour (no longer). Top with whipped cream.
Beat butter and shortening together. Gradually add the sugars, creaming until mix is light and fluffy. Beat in eggs, one at a time. Stir together dry ingredients and add alternately with milk and vanilla to the creamed mixture. Stir in nuts.
Combine, don't cream, all ingredients. Put into pie pan. (Keep 1/3 cup of crumbs.) Bake at 375° for 8 to 10 minutes. Spread 1/3 cup of crumbs on cookie sheet. Bake 10 minutes. Cool crumbs and sprinkle on top of pie after it is filled.
Cream together the sugar, butter and vanilla. Dissolve the lozengers in sweet milk. The pink mixture is added gradually with the flour and baking powder to creamed batter. After the batter is entirely smooth, add the beaten whites of four eggs. Sift flour and baking powder together.
Mix ingredients and baste chicken. Let chicken stand in marinade in refrigerator about 24 hours. Bake on grill as desired.
Finely mince green onions. Saute with sliced mushrooms in butter and garlic. Add shrimp and cook briefly with vegetables. Blend flour in sherry and add to shrimp mixture, stirring until thickened. Season with salt and freshly ground pepper. Just before serving, add sour cream and warm. Do not boil. Serve over rice or angel hair pasta. Thin slightly with milk, if needed. Serves 4.
Whip cream cheese until soft and fluffy. Beat in peanut butter and powdered sugar. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture; pour into prepared crust. Freeze until firm. Remove from freezer 10 minutes before serving time and then sprinkle chopped nuts on top.
Preheat oven to 350°. Put all ingredients in ungreased 9 x 13-inch square pan. Mix with fork. Bake 45 to 50 minutes. Cool cake and sprinkle with powdered sugar or top with Cool Whip.
Prepare cake mix as per directions on box. Pour 1/2 of batter in a greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels and butter together in double boiler. Blend in condensed milk. Remove cake from oven and pour caramel mix over cake. Sprinkle with chocolate chips and nut meats. Pour rest of cake batter over all. Bake for 30 minutes or until cake is done. Cut when cool.
Cook ground beef with onion in a large skillet, stirring continually, until the ground beef is browned and crumbly. Drain in colander. Return the ground beef mixture to the skillet. Stir in ketchup, sour cream, salt and garlic powder. Preheat oven to 375°. Pat or roll each biscuit into a 4-inch square on a lightly floured surface. Arrange the biscuit squares on ungreased baking sheets. Spoon 1/4 c. of the ground beef mixture in the center of each biscuit square. Fold over the corner of each square to form a triangle. Seal edges with a fork. Cut three 1/2 inch slits in the top of each turnover. Bake until golden brown, about 15 to 20 minutes. Brush with melted butter, if desired.
Brown chops in oil. Spread rice in bottom of 13 x 9-inch pan. Reserve 1 tablespoon seasonings from soup mix. Sprinkle remaining seasonings and onion over rice. Drain mushrooms reserving liquid. Place mushrooms and pimento over rice. Add hot water to reserved mushroom liquid to make 3 cups; pour over rice. Arrange browned chops on top of rice mixture. Sprinkle chops with remaining seasonings. Cover tightly with foil and bake at 350° until chops are tender, 45 minutes to 1 hour. Remove foil and continue cooking for 10 minutes longer until excess liquid evaporates. Makes 6 servings.
Combine all liquids. Pour over carrots. Allow to set overnight in refrigerator. Stir occasionally. Stir again before serving.
Mix cake mix, oil, pudding, 4 eggs and Seven-Up. Beat until creamy. Pour into a greased and floured 9 x 13-inch pan. Bake for 50 minutes in a 300° oven. While cake is baking, mix sugar, margarine, pineapple and juice, 2 eggs and flour in medium saucepan. Boil for 1 minute. Add 1 cup coconut, if desired. Pour on cake while it is still hot.
Cut bacon into small pieces and fry. Add corn and salt. Saute until corn is brown. Add green pepper, sugar and water. Simmer until tender. Makes 6 servings.
Heat oil in 1 1/2 to 2-quart pot. Cook onion and green pepper until tender, but uncolored. Add tomatoes, salt and honey; cook over moderate heat 15 to 20 minutes until tender but not falling apart.
Mix yeast in warm water and set aside. Scald milk and add to sugar, Crisco and salt and set aside to cool. Beat the eggs and add to cooled mixture and 2 cups flour. Add yeast and 2 to 3 cups more flour. Let rise once; punch down and let rise again. Bake at 400° for about 10 minutes.
Cook chicken and remove bones.	Place in casserole dish. Combine soups and sour cream. Spoon the mixture over chicken. Crumble Ritz crackers over casserole. Melt 1/2 cup margarine and pour over crackers. Bake at 350° to 400° for 20 to 30 minutes.
Grate potatoes and onions; drain off extra liquid. Add eggs, flour, salt and pepper. Stir to make smooth batter. Drop spoonful of batter into hot shortening. Fry until brown. Drain on paper towels. Very good with applesauce or sour cream.
Beat egg whites. Add small amount of the sugar. Cream yolks and the remaining sugar. Beat well with electric mixer. Add vanilla and 1 1/2 cans evaporated milk to egg white mixture. Add the other 1 1/2 cans to yolks. Combine the two mixtures and pour	into freezer canister. Add enough whole milk to fill to fill line.	Freeze as usual.
In punch bowl melt sherbet and ice cream. Add 7-Up, then liquor (if wanted), 1 cup at a time. Toss in ice cubes as needed (made with 7-Up).
Cream together first four ingredients. Add eggs and peanut butter; mix well. Add vanilla. Sift together dry ingredients and add to mixture; blend well. Roll into 3/4-inch balls. Place on greased cookie sheet, one-inch apart. Press down with fork. Bake in a 400° oven for 10 to 12 minutes.
Dissolve Jell-O in boiling water. Add cold water. Place in fridge until almost firm. Add Cool Whip. Fold into Jell-O until well mixed. Add drained oranges. Pour into mold; chill until firm. Nice side dish for pork or chicken.
On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9 inch rectangle. Spread 1/3 c. Eagle Brand over dough rectangles. Sprinkle with 1 c. pecans and cinnamon. Roll up jelly roll style starting from a short side cut. Cut each into 6 slices. Generously grease 13 x 9 inch baking pan. Place rolls, cut side down, in pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/2 c. Eagle Brand. To bake, let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350°. Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan. Meanwhile, for frosting, in small bowl, combine powdered sugar, remaining 1/3 c. Eagle Brand and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans, if desired.
Wash celery. Cut into serving pieces. Mix all ingredients well. Stuff into hollow of celery with knife or fork. Chill. Serve on relish tray.
In bowl combine crumbs, walnuts and cinnamon. Add melted butter and mix thoroughly. Press onto the bottom and 1 1/2 to 2 inches up sides of a spring-form pan.
Mix until crumbly the cake mix, oil and 1 egg. Press in 9 x 13-inch pan and bake 15 to 20 minutes at 350°.
Combine all ingredients except cheese products and chips. Let simmer for 20 minutes to 1 hour or longer (8 to 10 minutes for a microwave). Add cheese. Eat with chips.
Mix cheese until blended and smooth. Add all but last 3 ingredients and mix. Refrigerate until chilled. Roll into a ball and roll in nuts, paprika and parsley. Wrap in waxed paper and store in refrigerator. Serve with crackers. Delicious.
Mix all ingredients together. Drop by spoonfuls into deep hot fat and fry. When browned, remove and drain. Serve hot. Great with clam chowder.
Mix and chill in refrigerator at least several hours ahead; a day or so is even better. This dressing keeps for several weeks in refrigerator.
Add grits to boiling salted water. Reduce heat and simmer 25 to 30 minutes, stirring occasionally. Cool 30 minutes. Add baking powder, 3/4 cup cheese, onion and pepper. Mix well. Combine eggs and milk. Add to cooked grits. Pour mixture into well-greased 2-quart baking dish. Top with bread crumbs and remaining cheese. Dot with butter. Bake at 350° for 25 minutes or until browned on top. Great with chicken or meat dishes.
In skillet, melt margarine. Blend until sizzling. Stir in onion, peppers and garlic. Cook over medium-high heat until peppers are crispy tender. Remove veggies; set aside. Reserve juices in pan. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender. Prepare vermicelli, drain and add vegetables, half and half, Mozzarella and Parmesan cheese to chicken mixture. Reduce heat and cook until cheeses are melted. Add vermicelli; toss gently to coat. Serve immediately. Serves 4 to 6.
Prepare twist pasta as directed. Drain. In a bowl, mix cooked pasta, cooked ground beef, pepperoni, spaghetti sauce. Pour in 9 x 13-inch pan. Sprinkle with 1/2 cheese. Mix gently. Sprinkle remaining cheese on top. Cover with foil. Bake at 350° for 30 to 40 minutes.
In large bowl, layer ingredients as listed. Cover and let stand in refrigerator overnight. Toss and serve.
Separate and place crescent rolls flat on an ungreased pizza pan. Press together as if making a pizza crust. Crumble and brown sausage; drain. Sprinkle sausage over crust. Sprinkle with thawed hash browns, then Cheddar cheese.
Combine the first 4 ingredients. Combine the next 6 ingredients. Pour over the veggies and toss. Cover and chill 8 to 10 hours. Drain and serve on lettuce leaves.
Place onion and potatoes in saucepan. Cover with lightly salted water. Bring to a boil; reduce heat and simmer until tender. Drain well. Combine remaining ingredients in crock-pot with potatoes and onions. Cook and simmer on low at least 1 hour.
Spread potatoes in greased shallow casserole dish. Top with sour cream, cheese, bacon and onions. Casserole may be covered and refrigerated up to 24 hours, if desired. Bake, uncovered, in 350° oven for 30 minutes or until hot.
Preheat oven to 400°. Spray baking pan with nonstick cooking spray. Set aside. Place cornflakes in a gallon-size food storage plastic bag. Crush cornflakes by rubbing between palms of hands. Add sesame seeds, paprika, salt and pepper; shake well. Set aside. Dip each chicken breast in milk, then place in bag with cornflake mixture. Shake until coated. Repeat with each chicken breast. Place coated chicken breast in baking pan. Dot evenly with margarine. Bake 30 minutes or until thoroughly cooked.
Combine and chill. Press into tiny tart pans. Prick with fork and bake at 350° for 7 minutes. Prick again and continue baking until light brown. Cool on rack. Makes 34 shells.
Let sausage and cheese stand at room temperature. Mix with Bisquick and sauces. Form into small balls; place on ungreased pan (not touching) and bake at 375° for 15 minutes. Prepare and cook ahead. Freeze; reheat.
Preheat oven to 350°. Coat a 9 x 13-inch baking dish with nonstick vegetable spray. Arrange chicken pieces in baking dish; set aside. Mix remaining ingredients, except paprika, in a large bowl. Pour mixture over chicken, then bake for 60 to 75 minutes, until done. Sprinkle with paprika just before serving. Yields 4 to 6 servings.
Mix in saucepan to taste until margarine is melted. Add more seasoning, if necessary. Remember to make the sauce a bit strong to give the hens more flavor. Baste frequently as the hens bake in a 350° oven for approximately 1 hour (longer, if necessary, for the hens to brown).
Melt sugar and margarine together. Add 3 beaten eggs. Stir. Add flour, baking powder and vanilla. Stir. Add nuts and chips. Stir. Batter will be thick. Spread in a greased and floured 11 x 15-inch pan. Bake 30 minutes in 350° oven. Remove promptly and cool 2 hours before cutting in bars.
Pour this over meal mixture in skillet, then add remaining meal mixture. Bake at 350° for 45 to 50 minutes.
Microwave butterscotch and chocolate chips on High for 2 minutes; mix. Add oil. Microwave 2 more minutes on High. Mix in nuts. Drop by spoonfuls onto wax paper.
Peel and cut up potatoes. Cook with chopped onion. Grate and steam carrots. Mix potatoes, onion and carrots with rest of ingredients; then bake in a casserole dish at 350° until brown.
Mix soda and salt with flour. Place all ingredients in large bowl. Mix well. Form into small balls; flatten with fork. Cook in a 375° oven until light brown. Makes approximately 100.
Cook vegetables, celery and onion for 5 minutes (until partially tender) in salt water; drain. Combine cooked vegetables, mayonnaise and cheese. Place in casserole dish. Combine crumbs and margarine. Sprinkle over top of casserole. Bake at 350° for 20 minutes.
Stir and mix ingredients thoroughly. Cook on medium-high for 2 minutes. Turn to simmer until ready to use. Turn heat back on high and thicken with cornstarch.
Make into little balls. Mash thin with a fork after putting on greased cookie sheet. Cook at 350° until brown.
Note: Instead of microwavable Bundt pan, may use 9-inch round Pyrex pan with Pyrex cup upside down in center.
Combine white bread and broth. Set aside 5 minutes. Cut each oyster into quarters. Combine all ingredients; spoon into lightly greased 13 x 9 x 2-inch pan. Bake at 325° for 1 hour. Yields 12 servings.
Bake cake as usual. Mix and melt marshmallows, coconut, sugar and milk on low heat while cake is baking. Pour mixture over warm cake and put chocolate frosting on immediately while warm.