HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving juice. In a deep bowl, add juice, pudding mix and nonfat yogurt. With a wire whisk or rotary beater, mix 1 to 2 minutes or until well blended. Stir in crushed pineapple and Mandarin oranges. Pour at once into serving dish. If desired, garnish with maraschino cherries. Best if refrigerated several hours before serving. Makes 10 (1/2 cup) servings.
Beat eggs. Add rest of ingredients and pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce oven to 325° and bake until done, approximately 25 minutes.
Slice pickles, but not thin. Put in a jar along with onions. Bring sugar, vinegar and water to a boil. Add horseradish to jar. Pour vinegar mixture over all. Cool and keep in refrigerator. Crispy and delicious.
In a bowl combine melon, drained pineapple, and strawberries. Combine grapefruit juice, orange marmalade and orange liqueur. Pour mixture over fruits. Stir gently. Chill 1 to 2 hours. Makes 6 cups.
Peel, slice and boil potatoes. Mash and add raw eggs while hot. Add remaining ingredients and top with sliced eggs. Add onion, relish, mustard and pepper according to taste. Serve warm or cold. Yields 6 to 8 servings.
In a 4-quart Dutch oven, cook onion, celery and hot margarine or butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, oregano and pepper. Bring to a boil; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender.
Roll the meat in flour, salt and pepper. Add tomato soup and onion soup. Cook 3 1/2 hours in 250° oven. Add sherry wine and sauteed mushrooms. Cook another 1/2 hour.
In large bowl, cream butter and sugar. Add eggs; mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla. Mix thoroughly. Press 2/3 of dough into greased 13 x 9 x 2-inch baking pan. Spread preserves on dough. Crumble remaining dough on preserves. Bake at 350° for 30 to 35 minutes or until golden brown. Cool and cut into squares.
Scrub carrots well and cut tops and tips off. Steam carrots in a steamer until they can be cut easily with a spoon. Remove from heat and take 2 forks to break carrots crosswise into bite size pieces. Add the next 9 ingredients and toss until thoroughly mixed. Cover and refrigerate overnight or at least 3 to 4 hours before serving. Makes about 3 to 4 cups of salad which, if served by itself as a salad or meal along with the Moroccan bread, serves 3 to 4 people.
Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4-inch thickness. Combine bread crumbs, salt and pepper. Dip chicken in egg and coat with bread crumbs. Place chicken on a baking sheet; cover and chill 10 minutes. Saute chicken in vegetable oil over medium-low heat 5 minutes on each side or until golden brown.
Mix ingredients. Pour in shallow casserole pan. Top with 1/2 cup buttered bread crumbs. Bake at 325° for 30 to 35 minutes.
Soak bread in warm milk. (Mix until all bread is broken up.) I cut my slices in 1-inch squares with scissors; makes it easier. Gradually add Pet cream, almond extract and sugar to beaten egg yolks and 1 egg white. Add to bread and milk mixture, then add 1 1/2 cups coconut and butter. Bake in 300° oven for 45 minutes.
Saute the chopped onions. Add the ground chuck and let it brown; drain well. Add the pinto beans and the 2 envelopes of taco seasoning mix. Add the amount of water called for on the back of the seasoning mix package (on Sauer's it is 1 cup of water per envelope). Let all of these ingredients simmer.
In the top of a double boiler over hot, not boiling water, melt the chocolate with half of the peanut butter. Stir until smooth. For extra creaminess, add the butter or margarine. Put remaining half of peanut butter in the top of another double boiler over simmering water. Melt the peanut butter until it has a pouring consistency.
Boil chicken until tender. Remove meat from the bone and break into pieces. Melt butter in baking dish. Put in chicken. Mix soup and broth together. Pour this over the chicken. Mix flour and milk into a batter. Pour over chicken and soup. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 325°. Grease two 9 x 5-inch loaf pans. In a large bowl, cream butter and sugar with mixer. Add eggs, bananas and vanilla. Beat until thick. Gradually at low speed add flour, baking soda and salt until mixed well. Pour batter into prepared pans. Bake in 325° oven for 60 to 70 minutes until toothpick inserted in center comes out clean and bread pulls away from sides. Cool in pans for 10 minutes. Remove from pan and cool on rack to room temperature before serving.
Mix cake as directed. Combine cream cheese, milk and pudding mixes. Slice or cube bananas. Place bananas evenly over top of cooled cake. Spread cream cheese mixture over bananas. Grate or peel chocolate bar on top.
Sift 2 1/2 cups flour with cinnamon, cloves and allspice. Set aside. Cream butter and sugar; add slightly beaten eggs. Add flour and liquid alternately. Dissolve soda in buttermilk; add to mixture. Add whiskey. Cut up candied fruits and add nuts. Sift 1/2 cup of flour over fruits and nuts (keeps from sticking together). Fold in mixture. Drop by teaspoonful on greased and floured cookie sheet. Bake in preheated 250° oven for 25 minutes. Yield: 6 dozen. May be frozen.
Brown chops on both sides in drippings. Mix remaining ingredients and pour on chops. Bake at 350° for 1 hour in covered baking dish or simmer on top of stove. If baked in oven, uncover dish the last few minutes if needed to brown chops.
Make jello according to directions. Add cranberry sauce to jello and mash. Add remaining ingredients and chill 24 hours.
Crush berries and bring to a boil. Strain through a jelly bag, squeezing out	all the juice. Make only 4 cups of juice into jelly at one	time. Use 1 cup juice to 3/4 cup of sugar. Bring juice to a	boil and add	sugar gradually, stirring so that juice does not stop boiling. After all the sugar has been added, bring to a hard rolling boil that cannot be stirred down. Boil for 20 minutes. Pour into sterilized glasses and cover with paraffin.
Place shredded zucchini in a colander and drain. Gently squeeze a little of the water out. Mix all ingredients together. Pour into a well-greased 9-inch pie plate. Bake in a preheated 400° oven for 30 to 35 minutes. This quiche makes its own crust.
Cream sugar, butter and vanilla together. Mix dry ingredients and sift 3 times. Add sugar and butter mixture to flour mixture. Then add milk a little at a time. Pour into 8-inch cake pans. Bake at 350° for 45 minutes.
Brown sausage in skillet, stirring until crumbly. Drain and set aside. Combine cornmeal, flour, salt, soda, baking powder, oil, eggs and buttermilk in bowl; mix well. Stir in corn, black-eyed peas, jalapeno peppers, sausage and half the cheese. Pour into greased 11 x 14-inch pan. Sprinkle remaining cheese over top. Bake at 350° for 30 minutes or until set in center. Serves 12.
Blend together first 3 ingredients. Beat together remaining ingredients. Add all at once to flour mixture. Stir just until blended. Fill well-greased muffins tins 2/3 full or makes 5 mini loaves or 2 loaves. Bake at 350° for 30 to 35 minutes for muffins, 45 minutes for mini loaves or 1 hour for loaves.
In a 13 x 9-inch Pyrex dish, pour a little cake mix on bottom of dish. Layer peaches on top. Pour the rest of cake mix over the peaches. Slice butter and place on top of cake mix or you can melt butter and drizzle over the mix. Bake at 350° for 40 minutes. Serve cobbler warm with ice cream.
In a 13 x 9 inch pan put melted butter, mix first 5 ingredients; pour over butter; top with the 2 cans of pie filling. Bake at 350° for 1 hour.
Place the chicken and potatoes in an ovenproof casserole. Drizzle with olive oil and lemon juice. Sprinkle with rosemary, garlic, scallions, salt and pepper. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally. Bake, covered, in a preheated 400°F (200°C) oven for 30 minutes. Add the olives and mushrooms; bake an additional 30 minutes. Serves 4 to 6.
Combine oatmeal and boiling water; let stand 20 to 30 minutes. Add molasses, shortening and salt. Dissolve yeast in warm water, wait 10 minutes and add to mixture. Stir in just enough flour to make a medium-firm dough.
Cream margarine and sugar. Then add cocoa and milk. Place in a pan and bring to a full rolling boil and continue to stir. Boil 2 minutes. Then remove and add peanut butter, vanilla and oatmeal. Mix well. Drop by spoon on wax paper. Cool 30 minutes.
Beat egg whites until stiff. Add sugar, beating all the time; add vanilla and salt. Stop beating and fold in chocolate chips. Drop by teaspoon on ungreased cookie sheet. Preheat oven to 350°. Turn oven off before cookies go in. Leave them at least 4 hours or overnight. Makes 4 to 5 dozen cookies.
Cook onions in butter until tender. Combine all ingredients into casserole and bake at 350° for 45 - 50 minutes until a knife inserted in center comes out clean. (I usually double this recipe and put in a 9 x 13 pan.)
Use coarse blade on grinder. Combine all vegetables. Sprinkle with salt. Cover with cold water. Let stand 4 hours. Drain in colander, pressing out all excess liquid. Combine sugar, vinegar, seed and garlic. Bring to boil. Stir in vegetables. Simmer 10 minutes. Pack in jars. Process in boiling water bath 10 minutes. Yields 5 to 6 pints.
Cream together oleo and sugar. Beat eggs and cream of tartar. Add these mixtures together, alternating with flour. After all ingredients are blended, set mixer at medium speed and beat for 10 minutes. Vanilla may be added, however, this cake has enough flavor without it. Put batter in a tube pan that has been well-greased and floured. Bake 1 hour and 45 minutes in a 300° oven. Don't open oven door while cake is baking.
Heat fruit with some of the sugar in a pan. Pour into a square baking pan. Add flour, baking powder, egg, margarine and salt all mixed together on top of the fruit. Bake at 350°.
Cut cauliflower and broccoli in pieces. Chop onion. Mix all other ingredients, add to cauliflower, broccoli, and onion. Mix thoroughly. Refrigerate at least 8 hours.
Sift together flour, baking powder and salt. Put in bowl soft shortening and vanilla, gradually adding sugar. Stir in 1/3 flour mixture; then add 1/2 of 1/3 cup Pet milk. Repeat to get all of flour mixed in. Roll 1/8 inch thick on floured board. Use floured cookie cutter. Bake at 375° for 10 minutes. Ice and decorate.
Put all ingredients in crock-pot. Cover and set on high 1 hour, then turn on low, 2 to 8 hours.
Mix all ingredients together (except soda). Cook until peanuts turn a little brown or until syrup forms a soft ball in ice water. Beat mixture, adding soda 1 teaspoon at a time. Pour onto buttered cookie sheet. Break up when cool. Raw peanuts may be purchased at grocery.
Combine flour, sugar, cocoa, soda, powder and salt in large bowl. Add eggs, coffee, milk, oil and vanilla; mix and beat for 2 minutes (batter will be thin, do not add more flour). Bake at 350° for 35 minutes or until wooden toothpick comes out clean. Frost with chocolate frosting.
Allow ingredients to come to room temperature. Mix well, then shape into ping pong size balls. Bake at 350° on cookie sheet until done. This recipe can be doubled.
Slice turkey breast into 1-inch thick slices. Combine egg, milk and liberal amount of Cavender's. Cover turkey with egg mixture and let set several hours (3 hours minimum, overnight is better). Remove turkey from marinating mixture. Discard liquid but do not wash liquid off meat. Roll in flour and fry like chicken. This recipe also works well for tame turkey, squirrel, quail and chicken.
Mix altogether. Parboil cabbage until softened. Separate leaves. Fill each leaf with meat mixture and roll up. Place cabbage rolls in roasting pan. Add 1 can tomato soup plus water. Bake about 1 hour or longer at 350°.
Combine dry ingredients. Cut in butter until mixture resembles coarse meal. Stir in nuts. Layer half of the apples and dry mixture into an 8-inch square pan. Repeat layers. Bake at 350° for about 30 minutes.
Combine bread crumbs, melted butter and 3 tablespoons sugar in a large bowl. Spread out on a baking sheet and toast in a 375° oven until light brown, stirring once or twice. Beat cream with the confectioners sugar and vanilla until soft peaks form. In a 2-quart clear glass bowl, layer as follows: 1/3 crumbs, 1/2 applesauce, 1/2 almonds and 1/2 whipped cream; repeat, ending with 1/3 crumbs on top. Cover and chill at least 2 hours. Spoon into dessert dishes and top with warm, melted jam.
Boil eggplant and shrimp until eggplant is tender. Place the broken pieces of French bread into strainer. Over this, pour liquid from the boiled eggplant and shrimp. Squeeze the bread dry. Remove skin from eggplant and shells from shrimp. Saute the onion, bell peppers, shallots, garlic and parsley in shortening until onions become transparent. Add bread and simmer 15 minutes, stirring constantly. Add shrimp, eggplant, Parmesan cheese, salt and pepper. Place in buttered casserole; dot with butter and sprinkle with bread crumbs. Bake for 25 minutes in a 350° oven. Serves 5 to 6.
In a large cast-iron Dutch oven, pour oil and half of the water; add the bouillon cube and smoked sausage. Saute everything for 4 minutes over medium-high heat. Cook and stir until the bouillon cube melts and the sausage begins to shrivel up. Toss in the onion, shallots, celery, bell pepper and garlic; quickly stir-fry until the vegetables wilt slightly. At this point, toss in the whole tomatoes and tomato sauce; stir-fry for a couple of minutes. Put in the crawfish tails, both whole and ground pieces, along with rest of the water; stir well on medium-high heat. Sprinkle in salt, pepper and cayenne; toss in bay leaves. Cook 3 or 4 minutes. Gradually add rice. Blend well. Reduce heat to simmer. Cover and let cook 18 minutes. Do not remove the cover until rice is cooked. The water will all be absorbed. Just before you serve the jambalaya, stir in the parsley as a garnish. Serves a bunch.
Break cauliflower and broccoli into small pieces. Slice onion and add to broccoli and cauliflower. Add bacon bits and raisins. Make dressing (3/4 cup salad dressing or mayonnaise, vinegar and sugar). Mix and pour over salad when ready to serve.
Cut the peppers in half lengthwise and seed. Scald in hot water for 4 or 5 minutes. Drain.
Pour the root beer extract over the sugar and add enough water to dissolve the sugar. Add the yeast and water mixture to the root beer mixture. Pour it in a gallon jug. Fill it to the top with lukewarm water. Let stand uncapped for at least 6 hours. Tighten the lid and refrigerate.
This recipe is a secret. If you want some of Connie Bell's famous banana pudding, you must come to our Family Night Suppers held on the fourth Sunday of every month at 6:30 p.m. (Time and day adjusted every once in a while; watch your newsletter.) All forms of interrogation failed when we tried to pry the secret out of Connie.
Cream sugar and shortening. Add egg and lemon extract. Mix all dry ingredients and add to mixture. Add pineapple with juice. Drop by spoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Dip chunks into sour cream, then in coconut. Place on plate. Put half of cherry onto toothpick and stick into pineapple chunks.
Scald milk. Add sugar, salt and butter. Cool. Dissolve yeast in water. Mix all ingredients; knead. Let rise until fully double in size. Roll out 1/2-inch thick; cut out. Let rise for 1 hour and deep fry.
In large saucepan, stir together the milk and soup. Stir in corn, tomatoes, chilies, dried onion, garlic, oregano and pepper. Bring to boiling; reduce heat. Simmer uncovered for ten minutes. Add chicken and cheese and heat and stir until cheese is melted and chicken is heated through. Top with baked or fried tortilla strips.
Cook together until thickened. Store in refrigerator. Delicious over cold bread pudding, plain cake or ice cream.
Combine potatoes, margarine, sour cream, soup and onion in bowl. Mix well. Spoon into baking dish. Sprinkle with cheese. Bake at 400° for 30 minutes. Yield: 6 servings.
Combine cocoa, sugar and flour. Gradually add milk or water. Cook over medium heat until thickened. Serve over hot biscuits or toast.
Combine spices; stir in pecans. Prepare cake mix to package directions. Stir in spice nut mix. Pour batter into Bundt cake pan evenly. Place in microwave for approximately 15 to 17 minutes (cooking times may vary depending on microwave). Drizzle icing on top.
In medium sized bowl, combine peanut butter, juice and jelly. With electric mixer at medium speed, beat until smooth. Pour into small bowl or cup and set aside. Wash the apple under cold running water. Pat dry with a paper towel and place it on a cutting board. Holding apple firmly, cut it in half. Using a teaspoon, scoop out core and seeds and throw them away. Cut the apple into large chunks. Peel the banana and cut it in thick slices. Peel the orange and separate the fruit into sections. Wash strawberries and remove green leaves. Arrange fruit on serving plate around dip. To serve, use skewers or forks to dip fruits into peanut butter mixture.
In a mixing bowl, mix as given. Makes 3 layers or 1 sheet cake.
Mix sugar, cornstarch and cocoa together real well. Add milk and water. Stir together good. Add eggs and salt. Cook on medium heat, stirring constantly until mixture thickens. Remove from heat and with electric mixer, beat real good, adding margarine and vanilla as you beat. Pour into baked pie shells.
Let cheese get soft and mix sour cream and green chilies together very well. Spread on flour tortillas and roll up. Chill in refrigerator until ready to serve. Cut into bite-size pieces. May be eaten plain or dipped in a hot sauce.
Fry sausage patties and crumble it up in 4-quart kettle. Add 3 cans of beans to sausage. Cut carrots, onion, celery and mango in small pieces. Add to beans and sausage. Add one can of water. Cook on medium heat for 45 minutes to 1 hour. Salt and pepper to taste. Serve with cornbread.
Take each biscuit and roll out. Mix sugar and cinnamon. Sprinkle sugar and cinnamon on each biscuit. Roll each biscuit and pinch ends to meet. Spread butter on top. Sprinkle remaining sugar and cinnamon on top. Bake at 350° for 15 to 20 minutes.
Cook potatoes until tender. Cube potatoes. Add salt and pepper. Add rest of the ingredients and mix in the salad dressing. Serve hot or cold. Keep in the refrigerator.
Saute onion in margarine. Add frozen broccoli. Cook 5 to 6 minutes. Measure 1/2 cup rice. Cook. Add to broccoli mixture with soup, cheese and mushrooms. Mix well. Salt and pepper to taste. Cook in a 350° oven for 25 to 30 minutes.
Set oven at 400°. Mix shortening, sugar and eggs together thoroughly. Sift flour, cream of tartar, soda and salt together; add to first mixture. Chill dough.
Spray muffin pan with nonstick cooking spray; set aside. Preheat oven to 400°. In medium bowl, combine flour, baking powder and spices. In small bowl, combine remaining ingredients, mixing until egg is thoroughly combined. Stir into dry ingredients until moistened. Fill each prepared cup with an equal amount of batter. Bake for 20 to 25 minutes, until muffins are golden brown. Makes 6 servings.
Thaw hens and spray with Pam. Place in shallow baking dish. Bake for 1 hour at 350°. Meanwhile, prepare rice according to package directions. After 1 hour, mix rice with drippings from hens. Place hens on top of rice, bake for 30 minutes more. Use 1 box rice per 2 to 4 people.
Grease a 7 x 11-inch glass pan. Put the sugar, cocoa, milk, margarine and vanilla in a pan. Stir constantly over medium heat until it starts to boil. Boil the mixture for 90 seconds. Remove from heat and add the peanut butter. Set the pan in the cold water, making sure not to get any of the water into the mixture. Beat the mixture only until it becomes thick enough to spread in the pan. You may need to add a little more peanut butter to get the right consistency. Spread in the pan and put in the refrigerator long enough to cool so you can cut it. This fudge is a soft fudge.
Heat oven to 400°. Grease round 9-inch pan. Mix ingredients and beat for 30 seconds. Stir in apples. Spread batter in pan and sprinkle with topping. Bake 20 to 25 minutes.
Boil carrots 10 minutes in salt water. Mix pie filling with carrots. Pour in casserole. Add brown sugar. Dot with butter over top. Dash generously with paprika. Bake 1 hour at 350°.
In a saucepan, mix together jello, water, sugar, cornstarch and salt. Cook a full rolling boil, stirring constantly. Remove from heat. Cool. Line baked pie crusts with 1/2 quart strawberries each. Pour glaze over 2 pies. Refrigerate.
Preheat oven to 350°. Cook the mushrooms and onions in hot oil in a large skillet until lightly browned. Stir in spaghetti sauce. Beat the tofu and egg in a mixer bowl until well blended. Stir in spinach, garlic powder, oregano, salt and pepper. Spray a 9 x 13-inch baking dish with cooking spray. Layer half the spaghetti sauce mixture, half the lasagna noodles, all the tofu mixture, remaining noodles and remaining sauce in the prepared dish. Bake, covered, for 45 minutes. Sprinkle with Mozzarella cheese. Bake for 15 minutes. Let stand for 10 minutes.
Stir together lemonade concentrate and vodka; add strawberries and lime slices. Serve over crushed ice.
Cook water, sugar and cornstarch until clear. Add strawberry jello. Cool. Fill the baked pie shells with the strawberries. Pour cooked mixture over berries and chill. Serve with cream.
Saute carrots in olive oil in 6-quart saucepan. Add potatoes, green pepper and onion. Saute for 10 minutes or until almost tender, stirring frequently. Add tomatoes, thyme and pepper sauce. Simmer, covered, for 6 to 8 minutes or until vegetables are tender. Stir in soup, milk and salmon. Heat to serving temperature over low heat. Yield: 6 servings.
In a large soup kettle, bring chicken broth to a simmer. Add onions, celery, peppers, tomatoes, chilies, beans, cumin, oregano, cloves and cayenne pepper. Simmer for 1 1/2 to 2 hours. Add chicken. Heat through. Garnish each serving with a sprinkle of grated Monterey Jack cheese. Makes 8 to 10 servings.
Mix Jell-O with boiling water; chill until half set. Whip whipping cream and cream cheese. Add with cherries and pineapple to lemon Jell-O. Top with nuts.
Wash chicken and drain. Sprinkle each piece with salt and pepper. Pour oil and melted margarine in bottom of roasting pan. Place chicken on top; sprinkle chicken with garlic and crushed rosemary and Italian spice. Bake, covered, for 30 minutes at 350°. Add wine and water. Bake, uncovered, for an additional 30 to 40 minutes, basting twice.
Cut chicken into 1/4 in. strips. Stir together peanuts and crumbs. Sir together peanut butter and next 3 ingredients, add chicken and toss to coat. Dredge chicken in crumb mixture; place on 2 greased 15X10 in. jelly roll pans. Bake at 425 degrees for 10 minutes; turn chicken over, and bake 5 to 10 more minutes. Let stand 10 minutes. Serves 6 to 8.
Boil water and sugar. Chop orange skins in blender and add to syrup. Cook 30 minutes and cool.
Cream butter sticks, sugar, brown sugar, eggs and vanilla with mixer. Mix together dry ingredients in a separate bowl with a wooden spoon. Slowly mix dry ingredients into wet ingredients and mix with a wooden spoon. Bake in preheated oven at 375° for 10 to 12 minutes.
In a large saucepan, saut onions in butter until tender. Stir in flour, salt and pepper until well blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-quart baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350° for 60 to 70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Makes 8 servings.