HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple; reserve syrup. Combine reserved syrup, cornstarch and salt in saucepan; blend well. Bring to a boil over medium heat; cook until thickened, stirring constantly. Stir in lemon juice. Arrange pineapple and yams in casserole; pour sauce over. Bake, covered, in 350° oven about 30 minutes until hot. Heat small amount of oil in skillet. Saut scallions, pepper and celery until just tender but still crisp. Stir into your mixture carefully and serve.
Place chicken breasts in casserole dish. Heat remaining ingredients until margarine melts. Pour heated mixture over chicken breasts. Bake at 350° for 1 hour or until done.
Stir together flour, baking soda, cinnamon, baking powder, salt and set aside. Beat eggs, with sugar, vanilla, and oil. Add the A-Z ingredients. Stir in all but 1/2 c. flour. Add the 1/2 c. flour to nuts, stir to coat. Stir into mixture and blend. Pour in 2 9 x 5 loaf pans and bake at 325° for 50-60 minutes or until a wooden pick inserted in the center comes out clean. Baking times can vary so watch carefully. Can use apples, chopped apricots, mashed banana, finely grated carrots or finely grated zucchini.
Combine instant pudding, sour cream and milk. Beat at low speed 2 minutes. Allow to set. Line bottom and sides of a 3 quart bowl with vanilla wafers. Spoon one third of pudding mixture over sliced bananas. Repeat layer of vanilla wafers, bananas and Cool Whip. Spread remaining Cool Whip on top. Chill and serve.
Mix until smooth. Fry in small pot of salad oil. Heat iron. Shake in bag with powdered sugar. Good luck.
Pour the boiling water over 2 cups bran and let stand while assembling other ingredients. Add shortening to the soaked bran, then add the rest of the bran, sugar, eggs and buttermilk. Sift flour, soda and salt and add to the bran mixture. Mix well. Bake as needed in 400° oven for 20 minutes. Batter keeps in refrigerator up to 6 weeks. Makes 5 to 6 dozen muffins.
Place blackberries in pastry shell. Combine 1 cup sugar, 1/3 cup flour and salt in a large bowl. Add eggs and sour cream, stirring until blended. Spoon over blackberries.
In large bowl, sprinkle yeast over warm water; stir to dissolve. Add sugar, salt, eggs, milk and shortening; blend well. Add flour, one cup at a time, blending well after each. Turn dough in oiled bowl; refrigerate about an hour. Cut out as much as you need to cook each time you need. (The rest of the dough can be kept in large bowl in refrigerator for a week. Cover dough in refrigerator with Saran Wrap and punch down everyday.)
Place chips on cookie sheet or ovenproof platter. Top each with 1 to 2 teaspoons of cheese and a slice of pepper. Bake at 400° for 2 to 3 minutes or until cheese melts. Serve immediately.
Melt chocolate; add sugar, butter and milk. Let come to a boil. Boil for 1 minute only. Set aside to cool and beat until creamy and until it is a spreading consistency.
Peel and cut up green tomatoes and onions. Cut and take seeds out of bell peppers. Put all this in blender. Blend on high until all are chopped as fine as you like. Put mixture into large pot. Add sugar, vinegar and salt. Mix well. Cook until this comes to a rolling boil. Put in jars and seal. This can also be put in freezer, if desired. Also, add hot pepper to vegetables in blender. Makes 12 to 15 pints.
Blend butter and icing sugar until smooth. Add dry ingredients and blend well. Add almond extract and nuts; mix well. Chill dough until easy to handle. Shape dough into 1-inch balls. Bake for 12 to 15 minutes at 350° to 375°. Makes about 4 1/2 dozen.
Cook pineapple and sugar 5 minutes, then pour over cake. Mix cream cheese and pudding mixture together and pour over top of pineapple and sugar. Slice bananas and put on for next layer. Add Cool Whip, nuts and coconut to make final topping. Enjoy!
Cook sour cream, crushed pineapple, sugar and cornstarch until thick. Take off the fire and add butter, lemon juice and vanilla. Put in refrigerator and cool (must be cold). Bake cake mix acccording to directions in 2 round layers. Ice cake with sour cream mixture. Put some crushed pineapple on top. Stack layers, then ice sides and top.
Soften gelatin in cold water. Dissolve over hot water. Add remaining ingredients. Chill until firm in a 10 x 6 x 1 1/2-inch dish or mold.
In large microwave-safe bowl, combine strawberries, sugar and lemon juice. Cover loosely and microwave on High (100%) for 15 minutes. Stir mixture to dissolve sugar. Microwave on High (100%), uncovered, 50 minutes. Stir mixture well and check for doneness.
Sift together flour, salt and baking powder into a small bowl. Add milk and eggs. Beat smooth. Beat in oil. Dip shrimp in batter, a few at a time. Fry in 1-inch of oil heated to 375°. Cook 2 or 3 minutes until golden brown. Drain on paper towels. Serve with sweet and sour sauce.
Peel potatoes if the skin is tough, otherwise just scrub and rinse clean. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish and fan them open slightly. Sprinkle with salt and drizzle with butter; sprinkle with parsley. Bake at 425° for about 50 minutes. Remove from the oven and sprinkle with cheeses; bake for another 5 to 10 minutes or until cheeses are melted and potatoes are soft inside. Check with a fork.
Microwave chocolate chips on High for 1 to 1 1/2 minutes or until melted and smooth. Set aside to cool.
Sift flour, baking powder, soda and salt together. Stir in nuts; beat eggs. Add sugar and beat until light and creamy. Stir vinegar into evaporated milk. Add milk, banana and butter to egg mixture. Stir liquid ingredients into flour mixture until dry ingredients are moistened. Pour into buttered loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inch. Bake at 350° for 1 hour. Cool and store 24 hours before slicing.
Boil the opossum whole until it begins to get tender. Meanwhile, peel and quarter sweet potatoes. Cover these with water and boil until almost tender. Place the opossum in a baking dish. Salt and pepper it well and sprinkle with sage. Arrange the sweet potatoes around the opossum and bake in a moderately hot oven about 15 minutes.
Mix flour and sugar together. Blend in egg yolks. Add vinegar and warm water and cook together over medium heat until very thick. This dressing is especially good in potato salad or on leaf lettuce.
In a small bowl, beat cream cheese, then add sugar and egg. Fold in nuts and coconut. Remove half of dough from wrapper and press in ungreased 8 x 8 square pan. Spread cream cheese mixture over dough crumble and sprinkle remaining half of dough over cream cheese mixture. Bake at 350 degrees until golden brown, about 50 minutes. Needs to feel firm to the touch. Chill one hour and cut into bars.
Wash broccoli and cauliflower and cut or chop into bite size pieces. Chop onions including stems. Mix mayonnaise, vinegar, sugar, oil and salt. Pour over veggies and marinate 6-8 hours.
Layer meat, rice and cabbage in a 9 x 13-inch baking dish sprayed with Pam. Mix tomato soup, tomato sauce and water. Pour over cabbage, meat and rice. Cover with foil. Bake at 350° for 40 to 45 minutes.
Mix together. Use at least 3 heaping teaspoonfuls per cup hot water.
Beat eggs. Crush crackers and mix with rest of the ingredients. Pour into baking dish sprayed with Pam. Bake at 375° until lightly browned on top.
Combine dry and wet ingredients separately. Pour wet over dry and mix well. Bake at 350° for 10 to 15 minutes. Let cool, then add dried pineapple or raisins.
In a bowl combine oats, sugars, flour and salt. Combine soda and water; stir into dry mixture along with shortening and vanilla. Roll into walnut size balls. Place on greased cookie sheets. Bake at 350° for 10 minutes or until golden brown. Allow to cool on pan for 2 minutes before removing to wire rack.
Mix first 4 ingredients and refrigerate until slightly jelled. Add last 3 ingredients and mix well. Refrigerate until firm. Use a 1 1/2-quart bowl.
Mix together cake mix, margarine and 1/3 cup evaporated milk. Pat half of mixture in greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Melt caramels with 1/3 cup evaporated milk. Sprinkle chocolate chips on baked mixture, then pour caramels over this. Put remaining cake mix on top. Bake 20 minutes longer.
Heat oven to 400°. Unroll dough, place on greased cookie sheet. Press dough in 12 x 8 inch rectangle. Spread sauce on dough to within 2 inches of long sides and 1/2 inch of short sides. Top with Canadian bacon, pepperoni, cheese, peppers, onions and Italian seasoning. Fold long sides of dough over filling. Pinch to seal. Pinch short sides to seal also. Bake at 400° for 15-20 minutes until golden brown.
Combine all ingredients and put in a 9 x 13-inch pan. (Can be a dessert too.) Frozen or refrigerate.
Spread the ice cream in foil lined 9-inch round pan. Freeze until firm (3 hours). Prepare and cool the cake mix as label directs for two 9-inch layers. Place one cake layer on plate. Invert ice cream onto cake. Discard foil. Top with second layer.
Cut cabbage into strips. Add garlic salt, water, pepper and butter; top with bacon. Cover with foil. Cook at 350° for 1 hour. Remove foil and brown bacon.
Preheat oven to 450°. Clean chicken off. Put crackers in Ziploc bag and crush them up into dust. Put the eggs in a bowl and stir them up, then put the chicken in the bowl of eggs. Take chicken out when covered with eggs. Then put the chicken in the bag of crackers. Zip up bag and shake until chicken is covered in crackers.
Mix together oil, sugar, vinegar, mustard, celery seed, salt and carrots. Bring to boil and pour over cabbage onion mixture. Make sure liquid is distributed evenly throughout. Cover tightly and refrigerate overnight. Next morning pour off excess liquid. Will keep in refrigerator for a week or more.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan or angel food cake pan, 10 x 4-inches.
Cream Jell-O and cream cheese. Add boiling water and then Coke. Add remaining ingredients and chill.
Cook sugar, milk, cocoa and butter until it forms a ball in cold water. Remove from heat. Add peanut butter. Stir. Add oatmeal; stir. Drop and let cool.
For low-fat recipe, use skim milk, but will not be as creamy. For low-calorie, substitute sweetener for sugar.
Put the patty on a piece of heavy foil. Put uncooked potato on top. Sprinkle with Worcestershire sauce. Put onion slice on top of this. Place carrot pieces and green pepper around it. Cover with foil. Bake 1 to 1 1/2 hours at 350°.
In a 9 x 13-inch pan put the following: rolled up tortillas with microwaved chicken, most of cheese, green pepper, onion and olives. Continue until all tortillas are filled and in pan. Pour soup, sour cream, green chiles and jalapeno peppers in separate bowl. Mix with spoon. Pour over tortillas. Put rest of cheese and olives on top. Bake at 350° for 20 to 30 minutes.
Spread on refrigerator rye bread. Top with slice of peeled cucumber. Sprinkle with dill weed.
In casserole dish, place broccoli in bottom of dish. Spread chicken over top of broccoli. Spread cream of chicken soup; top with Cheddar cheese. Bake at 350° for 20 to 30 minutes or until cheese is melted.
Prepare egg noodles according to package directions. Use 8 ounces of noodles for one pound beef. Brown beef in large skillet. Add onion and saute until transparent. Stir in catsup. Salt and pepper to taste. Add cooked egg noodles, simmering casserole until noodles are very hot. Casserole needs to simmer for about 30 minutes. Add drained peas and heat thoroughly. Makes a big dish!
Mix well and pour into pie shell. Bake at 300° to 325° for 45 to 60 minutes.
Melt shortening in pan which batter is to be mixed. Remove from heat. Stir in remaining ingredients, first sifting flour, baking powder and salt together. Spread in pan, 12 x 8 x 1-inch. Bake at 350° for 30 to 35 minutes.
Wrap tortillas in aluminum foil and bake at 350° for 7 minutes. Cook zucchini in boiling water to cover for 2 minutes; drain and pat dry with paper towels.
Boil chicken. Saute pepper, onion and mushrooms in oleo. Cook vermicelli in the chicken broth and drain. Add Velveeta cheese to onion, pepper and mushrooms to melt.
Melt chocolate over hot water. Sift flour, soda and salt on wax paper. Cream margarine and butter. Add sugar. Beat in eggs one at a time. Stir in vanilla and chocolate. Add flour mixture a third at a time alternately with buttermilk. Stir in hot water and pour into 3 (9-inch) greased cake pans. Bake in 375° oven for 25 to 30 minutes.
Mix all ingredients together. Pour in a greased and floured 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Combine squash, onions and salt; cover and let set overnight. In morning, drain good. Combine remaining ingredients; bring to a boil. Fill jars with squash mixture and hot liquid. Seal.
Melt butter and mix with dry cake mix; add pecans and mix until crumbly. Spread cherry pie filling in bottom of a 9 x 13 x 2-inch baking dish. Crumble cake mixture over top. Bake in 350° oven for 30 to 35 minutes until brown. Serve with whipped topping or ice cream.
Heat oven to 350°. Combine dry ingredients. Add eggs, oil, drained strawberries and nuts. Stir to moisten and mix. Spoon batter into two greased 9 x 5 x 3-inch loaf pans. Bake 50 to 70 minutes. Yield: 2 loaves.
Melt butter. Add milk, vanilla, beaten eggs and chopped macapuno. Mix with the dry ingredients and pour into a greased pan. Bake in a 350° oven for 45 minutes.
Mix first 5 ingredients. Sift next 5 ingredients. Mix together with nuts. Bake 1 hour in loaf pans at 350°. Makes two loaves.
Blend Crisco and margarine well. Then add eggs, one at a time, beating well after each egg. Add dry ingredients alternately with milk and mix well. Bake at 300° for 1 1/2 hours. Be sure to put cake in cold oven, then turn oven on.
Cook rice and milk in double boiler until rice is done. Beat eggs and sugar. Add milk, butter and vanilla. Add raisins. Pour into serving bowl. Sprinkle with nutmeg. Set bowl in pan of water. Bake at 325° for 40 minutes until knife inserted in center comes out clean.
Sift flour. Mix in brown sugar. Add melted margarine and pecans. Press into a 9 x 13-inch pan. Bake 12 minutes at 400°. Let crust cool. Cream together cream cheese and confectioners sugar. Fold in Cool Whip. Spread over cooled crust. Top with strawberry pie filling. Refrigerate until ready to serve.
Beat ingredients. Pour into pie shell. Bake at 325° for 25 to 30 minutes.
Bake cake mix according to recipe in 13 x 9 x 2-inch pan. Mix pineapple with juice in bowl with instant pudding. Mix well. It will be thick. Whip in the Cool Whip. Stir good. Put onto cooled cake. It will make a lot of frosting. Refrigerate the cake if any is leftover!
Place half of bread, broken in pieces, to cover bottom of 4-quart deep casserole. Mix crab, mayonnaise, onion, celery, pepper and salt to taste. Spoon over bread and top with remaining bread. Mix egg and milk and pour over casserole. Refrigerate 12 hours. One and one-half hours before serving, put in oven for 15 minutes.
Mix first 5 ingredients well; add scalded milk. Pour into shell and bake for 1 hour at 350°.
Cut bread into 1/2-inch slices, cutting to but not through bottom crust. Combine butter, mustard, parsley, garlic and red pepper. Spread on cut sides of alternate bread slices. Cut cheese and meat to fit bread slices. Add cheese, meat, tomatoes and sweet peppers to buttered slits. Place on baking sheet. Bake in a 350° oven for 15 minutes or until crisp and hot (or wrap in foil and grill over medium coals for 20 minutes, turning often).
Preheat oven to 350°. Prepare tube or Bundt pan by greasing and flouring. Cream together eggs, butter and sugar until light and fluffy. Add baking powder, salt and vanilla extract. Cream. Add flour and milk alternately, beating well after each addition. Pour batter into prepared pan and bake 1 hour and 15 minutes or until cake pulls away from pan slightly and pick inserted in center comes out clean. Cool on wire rack 10 minutes before turning out. Serves 30 easily.
Combine the first 8 ingredients in a large stockpot. Stud each orange with 1 tablespoon of cloves. Place oranges in liquid mixture. Bring to a boil over medium flame. Reduce flame and simmer 20 minutes. Serve hot. Makes 26 (6-ounce) servings.
Cut the upper jawbone of the moose below the eyes. Place in a large kettle of scalding water for 45 minutes. Remove and chill in cold water. Pull out all the hairs; these will have been loosened by boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain.
Pour soy sauce and sugar over meat. Marinate for 1/2 hour. Heat oil in skillet. Add ginger and garlic; cook for 2 to 3 minutes. Discard garlic. Add meat and liquid. Saute about 5 minutes. Add tomatoes, pepper and cornstarch, blended with water. Cook gently, about 5 minutes. Serve over plain rice. Serves 4.
Grease pan; mix well all ingredients in a bowl. Be sure it's mixed well. Pour in pan. Smooth it out. Makes about 2 pounds. Eat and enjoy.
Combine first 5 ingredients. Stir in eggs, milk and butter. Mix well. Pour in greased 2-quart casserole. Bake in a 350° oven for 50 minutes. Sprinkle with paprika.
Melt butter in heavy skillet. Add sugar and mix well. Lay slices of pineapple in pattern in bottom of a skillet or sugar cake pan. Put cherry halves in center of each pineapple slice. Decorate with pecan pieces between slices. Beat egg yolks. Add sugar and pineapple juice; mix well. Sift flour and baking powder together. Stir into egg mixture. Fold egg whites. Spoon over pineapple in skillet. Bake at 350° for 45 minutes to 1 hour or until done.
Sift together flour, sugar, baking powder and salt. Add the egg, milk and flavoring. Stir in the nuts. Pour into greased bread pan and let stand 20 minutes. Bake at 350° for 1 hour.
Cook first six ingredients in heavy pan over low heat until it cooks down. Add potatoes when nearly done to thicken. Several recipes can be cooked at once.
Put melted butter in a 13 x 9-inch pan. Coat chicken with flour. Arrange in single layer with skin down in pan. Bake, uncovered, in a 425° oven for 30 minutes. Turn chicken; add peppers. Bake until chicken is brown, 15 to 20 minutes. Remove baking pan from oven; reduce oven temperature to 325°. Pour off excess fat. Add mushrooms. Combine evaporated milk, soup, cheese, salt and pepper; pour over chicken. Cover with foil. Return to oven and continue baking for 15 to 20 minutes.
Peel potatoes; cut into thin slices. Cook bacon until crisp. Remove from pan. Use as much of the bacon drippings as wanted and cook the onion for 1 minute. Combine flour, sugar, salt and pepper; blend into onion. Stir in water and vinegar; cook for 10 minutes, stirring constantly. Add celery seed, parsley and bacon; toss lightly. Serve warm.
Mix together and serve over fresh greens or salad of your choice. Quick, easy and delicious!
Mix flour and a little milk together to make a thickening. Beat in the egg yolks. Heat the milk and sugar. Stir in the flour and egg mixture. Cook only until mixture coats the spoon. Add a pinch of salt and vanilla. Pour half the mixture into a dish. Slice bananas over the top to cover. Use the rest of the mixture to cover the bananas. Beat egg whites until stiff and cover the top from edge to edge. Bake 5 to 10 minutes in oven at 425°. Refrigerate.
Combine 1 cup all-purpose flour, undissolved yeast, sugar, dry milk and salt in 1-gallon heavy-duty freezer bag with zipper lock. Squeeze upper part of bag to force air out. Shake and work bag with fingers to blend ingredients. Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers. Add whole wheat flour, reseal bag and mix thoroughly. Gradually add enough remaining all-purpose flour to make stiff dough that pulls away from bag. Remove dough from bag. On floured surface, knead dough 2 to 4 minutes, until smooth and elastic. Cover dough; let it rest 10 minutes.
Combine the first 5 ingredients; rub over meat. Cover and refrigerate for 2 to 4 hours. Grill over hot coals for 15 minutes per side or until juices run clear or the internal temperature reaches 160°. Yield: 8 servings.
In a large Dutch oven, cover chicken with water. Bring to a boil. Reduce heat and simmer 40 minutes or until tender. Remove chicken. Reserve broth. Bone and shred chicken. Set aside. Discard bones and skin. Saute celery and onion in butter until limp. Add flour. Cook, stirring until golden brown. Add reserved broth, salt and pepper. Bring to a boil. Add noodles. Cook until noodles are tender. Stir occasionally. Stir in chicken and half and half.
Mix all together and pour in greased 10 x 15 x 1-inch pan. Bake at 350° for 20 minutes.
Bake chicken breasts at 425° until about half done. Remove from oven. Pour spaghetti sauce over chicken, evenly covering each breast. Finish cooking until completely done. Remove from oven and sprinkle Mozzarella cheese on each breast and let melt.
In a mixing bowl combine the egg, broccoli, corn, onion, salt and pepper. In small saucepan melt margarine and add stuffing mix, tossing to coat. Stir 3/4 cup stuffing mix into mixture. Put in ungreased 1-quart casserole and sprinkle with remaining 1/4 cup stuffing. Bake uncovered in 350° oven for 35 to 40 minutes.
With pastry blender or fork, combine flour, margarine, sugar and salt until mixture is consistency of coarse meal. Press onto bottom and up sides of 9-inch plate. Bake at 375° for 12 to 15 minutes; cool.
Combine meat and onion in 1-quart casserole dish. Cover. Microwave 2 to 3 minutes on High. Add remaining ingredients. Cover. Microwave 5 minutes or until bubbly. Serve on buns. Also can be served on baked potato.
Combine dates and water; bring to boiling. Simmer 5 minutes; cool. Set aside 2 tablespoons date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool and frost with date frosting.
In blender, put fresh basil leaves without stems. Add Parmesan cheese, pine nuts, olive oil and garlic to make a smooth sauce. Boil pasta (al dente) right before tossing with the sauce. Heat olive oil in a pan. Saute mushrooms, sun-dried tomatoes and choice of meat. Before putting sun-dried tomatoes in the pan, rehydrate by simmering in water about 5 minutes. Toss with hot pasta. Serve immediately.
Mix bran, sugar, flour, soda and salt together in a large bowl. Add beaten eggs, shortening and buttermilk; mix well and store in fridge. Bake in muffin pan at 400° for 15 to 20 minutes.
Cut potatoes lengthwise into 1/2-inch thick slices. Cut slices into 1/4-inch wide strips. Place potato strips in a large bowl. Drizzle oil over potatoes; toss well. Sprinkle with cheese and toss well. Arrange potato strips in a single layer on baking sheets coated with cooking spray. Bake in a 400° oven for 35 to 40 minutes or until potato strips are crisp and lightly browned, stirring every 10 minutes.
Preheat oven to 425°. Mix all ingredients well. Bake for 20 minutes.
Shred fruit peels; halve cherries, nuts and dates. Cut pineapple and citron the size of almonds. Dredge fruits in 1/4 cup flour. Cream shortening and sugar; add honey, then eggs and beat well. Add sifted dry ingredients alternately with fruit juice. Beat thoroughly. Pour batter over floured fruits and mix well. Line greased 3 1/2 x 7 1/2-inch loaf pan with waxed paper, allowing 1/2-inch to extend above all sides of pan. Do not flatten. Bake in slow oven at 250° for 3 to 4 hours. Place pan containing 2 cups water on bottom shelf of oven while baking for greater volume, moist texture and a smooth, shiny glaze. If desired, pour brandy over as cakes are removed from oven. Cool. Brush with hot corn syrup. Decorate with blanched almonds and cherries. Makes 5 pounds.
Put oil in a big aluminum pot (approximately 2 quarts). Saute onions. Add okra, salt and pepper. Smother okra down until it is slimy. Add the vinegar, 1 tablespoon at a time. Vinegar will disappear as it cooks. Cook 45 minutes to 1 hour.
In medium bowl mix applesauce and marmalade. Mix well. Carefully fold in egg whites. Pour into 8 or 9 inch square pan. Cover and freeze until firm, Scoop frozen mixture into 5 oz. cups or dessert dishes. Makes 12 - 1/2 Cup Servings, 1 Point.