HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all fruit. Reserve 3/4 cup of the pineapple juice. In a saucepan, combine pineapple juice, brown sugar, butter, cinnamon, cloves and curry. Cook 7 to 8 minutes. In a small bowl, combine cornstarch and water. Add to cooked mixture until thickens. Pour over fruit and bake in a 9 x 13-inch baking dish for 20 to 30 minutes at 350°. Makes 14 servings.
Heat oven to 375°. Cream butter flavor Crisco, peanut butter, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 375° for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 dozen 2 1/2-inch cookies.
Boil chicken about 25 minutes, until done. Cool, debone and remove skin. Break up into a 9 x 13-inch casserole dish. Mix sour cream and soup. Pour over chicken. Crush Ritz crackers and mix with melted margarine. Spread over top. Bake at 350° for 30 minutes. Can be frozen and used later.
Cook cabbage and drain. Mix cabbage and soup. Bake at 350° for 15 minutes. Top with cheese and crackers and dot with butter. Cook until brown on top.
Preheat oven to 350°. Scrape potatoes and quarter. Put in plastic bag with oil and onion soup. Shake until potatoes are well covered with dry onion soup. Bake in oven until potatoes are soft and slightly brown.
Brown ground beef, onion and pepper in skillet. Add remaining ingredients except spaghetti and cheese. Simmer slowly 2 hours. Add more water if necessary. Cook spaghetti until tender. Rinse with water; drain. Layer spaghetti in a large casserole alternately with sauce and cheese. Bake at 350° until cheese is melted. Serves 8 to 12 people.
Combine vinegar, water, butter and salt; heat until butter melts and salt dissolves. Keep hot on grill. Brush chicken on both sides with sauce. Arrange chicken, bone side down, on grill 5 inches from medium coals. Brush chicken generously with sauce every 10 to 15 minutes; turn. Grill until golden brown and tender.
Combine first 4 ingredients. Spread on one loaf of party rye bread. Sprinkle with bacon bits. Bake at 300° for 15 to 20 minutes. Serve hot. Makes about 32 snacks.
Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes. Drain and dry on paper towels. Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices. Remove and set aside. Add oil to skillet. Cook onions and green peppers until tender. (Stir in garlic.) Put tomatoes on top. Cover and cook 5 minutes. Gently stir in eggplant, zucchini and remaining seasonings. Simmer, covered, until desired tenderness. Uncover and cook 5 minutes, basting with juice from bottom of pan. Serve hot or cold. Serves 8 to 10.
Pat mixture of First Layer into bottom of a 10 x 13-inch pan. Bake 20 minutes at 350°.
Brown meat and onions in a nonstick skillet on top of stove. Place roast in roasting pan with tight fitting lid. Mix pepper, cloves, honey, sugar, lemon juice and salt together. Pour over meat. Cover tightly and bake in 350° oven for 3 to 3 1/2 hours.
Brown hamburger and onion. Add rest of ingredients. Simmer on low for two hours.
Brown hamburger; drain. Add remaining ingredients and stir well, taking care not to mash beans. Place in covered casserole dish and bake at 350° for 40 minutes. May add or substitute Ranch Style beans, pintos or lima beans.
In a skillet, brown hamburger with onion. Drain fat. Pour browned meat and onion in slow cooker. Add garlic, salt tomato sauce, catsup, oregano, sugar, cream cheese and Parmesan. Set cooker on low and serve when cream cheese has melted into mixture, approximately 1 hour. Stir; taste and adjust seasonings.
Peel and remove seeds from cucumber. Grate and drain excess moisture from cucumber. Combine all ingredients and chill until ready to serve. Pour on sliced tomatoes.
Boil together for 5 minutes the margarine and corn syrup. Remove from heat and add soda, brown sugar, salt and butter or vanilla flavoring. Stir well with 6 quarts of popped corn. Spread on cookie sheets. Bake at 200° for 1 hour. Store in tightly covered container.
In a bowl mix biscuit mix, cheese and pepper. Stir in eggs just until mixture is moistened. Fold in zucchini. In skillet, melt butter over medium heat. Using 2 tablespoons mixture for each round, cook 2 to 3 minutes on each side or until brown.
Cream butter and sugar. Fold eggs in, one at a time. Stir in pineapple and bread. Pour in pan. Bake at 350° for 1 hour.
Sift flour and sugar into a bowl and stir in brown sugar. Add shortening and 3/4 cup milk. Beat 2 minutes with mixer. Add eggs and remaining milk and vanilla; beat 2 minutes more and stir in pecans. Pour into 3 greased and floured pans. Bake 35 to 45 minutes in a 350° oven. Frost with cream cheese or 7 Minute Frosting and decorate with chopped pecans.
Cream together first 3 ingredients. Set aside. In a 9 x 13-inch ungreased cake pan, sprinkle pecans and coconut. Mix cake mix as directed on box. Pour cake mix over pecans and coconut. Drop cream cheese mixture by small spoonfuls over cake mix. Bake at 350° for 55 minutes.
You will need one Reynolds large oven bag. Preheat oven to 350°. Shake flour in oven bag; place in 13 x 9-inch baking pan. Add onion soup mix, honey and apple juice to bag; squeeze bag to blend in flour. Add pork chops and apples to bag. Turn bag to coat ingredients with sauce. Arrange pork chops in even layer in bag with apples around pork chops. Close bag with nylon tie; cut six 1/2-inch slits in top. Bake until pork chops are tender, 35 minutes.
Cream shortening and sugar; add eggs. Beat well. Add lemon extract; mix. Add dry ingredients; mix well. Add nuts and fruit (candied) by hand. Batter will be very stiff. Spoon into a well-greased and floured tube pan. Bake at 300° for 2 hours.
In a large bowl mix sugar, flour and salt all together good, then add strawberries and stir until mixed good. Pour into an unbaked pie shell and distribute the 1 tablespoon of butter over berry mixture. Place pie crust on top and seal edge. Make slits in center and bake at 400° until crust is golden brown.
Brush or dip chicken in oil. Coat with bread crumbs. Bake at 350° in glass baking dish for 30 to 40 minutes (uncovered). Spoon some sauce over each piece. Top with cheese. Continue baking 10 to 15 minutes longer.
Combine all ingredients. Cover; simmer until onion is cooked and flavors are blended, 30 minutes to an hour. Makes 1 1/2 cups sauce.
Boil sugar, Karo and water until thread spins. Then add peanuts and stir continuously after peanuts are added. Cook until it turns a brownish gold. Take from fire; add butter, salt and soda. Pour into buttered pan or on buttered board to cool. Break into pieces and store in airtight container.
Saute onion and green pepper in butter. Stir in chili. Prepare corn muffin mix according to package directions. Spread corn muffin batter on the bottom of greased 2-quart casserole. Spoon chili mixture over batter. Sprinkle with cheese. Bake for 30 minutes in a 400° oven or until cornbread is done (an inserted toothpick comes out clean). Makes 4 to 6 servings.
Mix the flour, sugar, baking powder, soda, salt and eggs together. Mix an additional 1 tablespoon of sugar with diced orange. Combine eggs with margarine, diced orange mixture and water. Combine with the ingredients that you mixed first. Fill greased and floured muffin cups about 3/4 full and bake at 350° for 30 minutes.
Dissolve red hots in 1/2 cup boiling water. Dissolve jello in 1 cup boiled water. Add red hots. Chill until it begins to set. Fold in apples, nuts and celery. Refrigerate until serving time.
Wash cucumbers and drain. Combine salt and water. Pour over cucumbers. Let stand 5 hours. Drain and rinse thoroughly. Mix remaining ingredients. Heat to boiling. Pour over cucumbers. Heat to boiling and pack into sterile jars. Seal immediately! (Do not have to use canner!)
In medium bowl, combine eggs, vanilla and 1/2 cup sugar; beat well. Stir in milk. Combine flour, baking powder and salt; stir into egg mixture until well mixed. Add melted butter. Drop batter from teaspoon into deep Crisco heated to 375°. Fry a few at a time, until browned, 2 or 3 minutes. Drain on paper towels. Combine remaining sugar and nutmeg or cinnamon. Roll puffs in mixture to coat. Makes 3 to 3 1/2 dozen.
Combine ground cranberries and sugar. Chill overnight. The next morning, dissolve gelatin in hot water. Add to cranberries; fold in pineapple, marshmallows and nuts. Mix well. Pour into mold or serving bowl. Sprinkle with coconut. Chill until it is set. Makes 10 to 12 servings.
Blend first 9 ingredients. Combine last 4 ingredients in saucepan; heat. Stir until smooth. Mix with other mixture. Make into balls. Place on pan or cookie sheet. Put in freezer overnight. Put in plastic bag; return to freezer. Use as needed. When ready to cook, place in baking dish on cooked spaghetti with catsup over top (generously). Bake 1 hour and serve.
Cut carrots, potatoes and celery into chunks. Mix all ingredients and put into crock-pot. Cook on low for 6 to 8 hours. Take off for the day. When you return, supper is ready. Or put in pan and cover and put into oven at 325° for 3 1/2 to 4 hours.
Quarter tomatoes. Top with 1 slice of butter (1 teaspoon). Sprinkle with Parmesan cheese. Nuke in microwave 10 seconds or until butter is melted and cheese is crystallized (lightly browned).
Cream together sugar and egg. Melt shortening and add molasses, flour, ginger, soda, cinnamon and salt. Mix all together. Chill for 1 hour. Roll in small balls and sprinkle with sugar. Bake at 375° for 6 to 8 minutes. Makes 4 dozen.
Cook frozen carrots in microwave in 1-quart dish with small amount water. Cook on High 5 minutes; drain water. Toss margarine and brown sugar with carrots. Return to microwave and cook additional 2 minutes. Stir, let stand 1 minute, serve. Serves 4 to 5.
Drain pineapple, reserving 1/4 cup liquid. Pound chicken breasts to 1/4-inch thickness. Place pepper on end of chicken breast; roll up. Secure with wooden toothpicks. Coat chicken with flour. Place in 12 x 8-inch baking dish. Brush with combined 1/2 cup mayonnaise, milk, onions and ginger. Top with almonds. Bake at 350° for 40 to 45 minutes. Combine remaining mayonnaise, pineapple juice and cheese. Stir over low heat until smooth. Add pineapple. Heat thoroughly. Serve over chicken. Top with red and green peppers if desired.	Makes 6 servings.
Bake cake as directed on package. Put in a 9 x 13 x 2-inch pan. Heat sugar and pineapple. When cake is done, punch holes with end of wooden spoon into cake. Pour hot sugar/pineapple mixture on cake. Cook vanilla pudding as directed and pour over cake. Let cool in fridge, then add Cool Whip and top with coconut. Set overnight.
Preheat oven to 350°. Shred cheese. Melt butter and blend in flour. Add milk. Cook and stir until thick. Add cheese, salt and pepper. After cheese melts, remove from heat. Slice potatoes and onions in baking dish. Pour sauce over potatoes and bake at 350° for 1 hour. Makes 6 to 8 servings.
Do not put milk or water in the cake mix; just eggs and oil. Using directions on box, add orange slices instead of water or milk. Fix 3 layers.
Preheat oven to 375°. Combine beef with 2 slightly beaten eggs, tomato sauce, salt, dash of pepper and Worcestershire sauce. Spread half of mixture in 8-inch square baking dish. Combine the remaining ingredients; spoon over meat loaf mixture. Bake 1 hour. Serves 6. Pretty garnished with tomato wedges.
In a small bowl, combine sour cream, spaghetti sauce mix, lemon peel and juice (chill). Serve with vegetables.
Put meat in saucepan and brown. Drain any grease. Add remaining ingredients and simmer 1 hour. Serve on a bun.
Mix sugar, milk and syrup and cook slowly until mixture forms a soft ball when dropped in cold water. Remove from heat and let cool to lukewarm. Add vanilla and beat until mixture will hold its shape. Turn out on board which has been dusted with confectioners sugar. Shape into a long roll about 2 inches in diameter. Roll in chopped pecans; wrap in waxed paper and place in refrigerator to harden. Slice with sharp knife. Makes 1 pound.
Melt caramels and evaporated milk in a double boiler. Then add broken pecans. Beat with a wooden spoon until creamy. Drop by teaspoonfuls onto a greased plate and let cool for 15 minutes. Melt semi-sweet chocolate along with paraffin in a double boiler. Using a toothpick dip caramel pecan turtle in the chocolate. Then put back on waxed paper; let cool.
Cut pork tenderloin into 8 thin slices. Gently pound to 1/4-inch thick medallions. Mix flour with 1/4 teaspoon each salt and pepper. Coat medallions with mixture. In a skillet, saute medallions in 3 tablespoons of the butter until golden brown on both sides. Remove from skillet and keep warm in a 200° oven. Add remaining butter to skillet and saute onion, scallops and mushrooms for 3 to 4 minutes. Add Chablis and 1/4 of the heavy cream. Simmer until sauce is thickened. Taste and add salt and pepper as needed. Whip the remaining cream until stiff and fold into Hollandaise Sauce to make mousseline.
Saute onions in bacon fat until soft. Add potatoes and beef. Add just enough milk to moisten and seasonings. Mix well; cover skillet and simmer until both sides of hash are well browned. Slide hash onto hot platter and garnish with parsley. Serves 5.
Combine all ingredients. Pour into paper-lined muffin cups. Freeze. Serve with whipped cream and cherry. Yields 20.
Bring water to boil; add meat, chopped onion, garlic, salt, cumin and chili powder. Simmer for hour, adding more water if needed. Add soup and beans; simmer 30 minutes more, stirring often.
Remove large bones from salmon. Add eggs; beat well. Add remaining ingredients. Mix well. Fry in greased pan until brown on both sides.
Combine first 5 ingredients and complete crusts in usual way. Line bottom of pie pan with one crust. Cook and mash potatoes. Saute onions in the butter. Add onions, eggs, tuna, seasoning and milk to the potatoes. Mix until light and fluffy. Fill pie shell with mixture. Put on top crust. Cut air holes. Bake until beautifully browned at 375° for 30 minutes.
Combine all ingredients except dry noodles. Place in covered casserole and bake 45 minutes in 350° oven. Remove cover, place noodles on top and bake 15 minutes.
Dissolve Jell-O and sugar in hot water. Dissolve Knox gelatine in 1 or 2 tablespoons of cold water. Mix all ingredients and chill in a 9 x 13 dish.
Put together in a blender and blend. Keep in tight jar in the refrigerator for use on sandwiches, in casserole, for dips, etc.
Place chicken breasts in rectangular, flat baking dish. Top chicken with cheese slices. Mix soup, cream and wine together and pour over cheese slices. Melt butter in a separate pan and then add half of bag or 7 ounces of stuffing to the melted butter and toss. Pour over chicken mixture. Bake, uncovered, at 350° for 1 hour.
Take off stems and dice them up into very small pieces. On outside of mushroom cap brush with very light vegetable oil. Mix diced stem mixture with seasoned bread crumbs (approximately 1 cup), then add liquid mixture (only enough so it doesn't stick to your fingers; 1 cup hot water with 1 dissolved chicken bouillon cube). Stuff mixture into mushroom caps until overflowing and rounding the edges. Brush melted butter over the top of the caps or put 1/4 of pat of butter on top of the stuffing in cap. Broil in oven until they turn brown, approximately 5 to 10 minutes.
Mix dry ingredients. Add mayonnaise, water and vanilla. Pour in floured sheet cake pan. Bake at 325° for 30 to 35 minutes. Frost with your favorite icing.
Peel and chop onions. Brown ground beef and onions till all pink is gone from meat. Drain grease. Add seasoning mix and 1/4 c water to meat. Stir in well and cook 5 min. more. (For more spicy tacos, use more seasoning.) Use taco meat in tortillas, taco shells, or bean beef burritos. Serve with your choice of toppings. You can also spread meat mixture in baking dish and cover with cornbread batter, top with shredded cheese. Bake at 350° until cornbread is done. Add additional toppings when served. 4 to 6 servings.
Combine Miracle Whip, flour and seasonings. Gradually add milk. Cook over low heat, stirring constantly, until thickened. Add spaghetti, turkey, 1/2 cup cheese and mushrooms. Pour into 2-quart casserole dish. Top with remaining cheese. Bake at 350° for 40 minutes.
Mix Cool Whip and yogurt. Pour in pie shell. Put strawberries on top. Chill until ready to serve.
Mix milk, sugar, cocoa, vanilla and butter together, then add your oatmeal. Bake at 350° for 8 to 10 minutes.
Wash chicken and place in crock-pot. Combine all other ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours.
Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. Spread evenly in bottom of cooked and cooled pastry shell. Arrange bananas on cream cheese layer. Spread pie filling over banana slices. Top with whipped cream and chill. (I also use cherry pie filling.)
Combine first 5 ingredients in plastic bag. Shake to mix well. Brush both sides of chicken with buttermilk. Place in bag of crumbs and shake to coat. Place chicken on broiler pan which has been sprayed with vegetable spray. Bake at 500° for 45 minutes or until done. Serves 6.
Dissolve yeast in water. Add sugar, eggs, flour and salt. Stir and beat 1 minute. Add 4 to 4 1/2 cups flour to make a soft dough. Knead and let rise until double. Make out into rolls. Cover and let rise. Bake at 375°.
Slice tomatoes; pour remaining combined ingredients over tomatoes. Refrigerate 1 hour. Serve on lettuce.
Spread cream cheese over bottom of lasagne dish. Next, spread on top and finally sprinkle Cheddar cheese over top. Microwave for 5 minutes on High or bake at 350° until cheese melts. Pass the tortilla chips!
Cream shortening and sugar well. Add vanilla. Beat in eggs. Sift flour and baking powder; mix into dough. Add pecans last and mix well. Drop by teaspoonfuls on a cookie sheet. Bake at 350° about 10 minutes or until golden. Cool. Makes about 4 to 6 dozen.
Be carefully in your selection. Do not choose too round. When once selected, give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle. Others are constantly getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience. Sweeten with love; season with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion. Serve with peaches and cream. Thus prepared, they will keep for years.
Mix and boil first 6 ingredients for 2 minutes. Add peanut butter and oatmeal. Stir and drop by tablespoons on wax paper. It doubles well.
Place crushed Rice Krispies cereal in shallow dish or pan. Stir in paprika; set aside. In a second shallow pan or dish, beat egg and mix in milk. Add flour, salt and poultry seasoning. Mix together until smooth. Dip chicken in batter. Coat with crushed cereal.
Recipe is for a large Texas sheet cake pan. Press crescent roll dough onto bottom of pan. Bake at 350° for 7 to 8 minutes. Let cool. Mix the cream cheese, sour cream and Hidden Valley dry dressing. Spread over rolls. Sprinkle vegetables over top of cream cheese. Sprinkle grated cheese on top. Chill for 1 to 2 hours or overnight. Cut into squares.
Cream the butter, sugar and vanilla. Stir in remaining ingredients. Shape into balls the size of walnuts (36). Place on greased cookie sheets. Flatten cookies with a glass that has been dipped in water, then in sugar. Bake at 350° for 10 to 12 minutes.
Bake at 350° for 45 to 55 minutes in pound cake pan.
Combine first 3 ingredients. Spread on a serving plate. Layer remaining ingredients according to your own taste. Serve cold with chips.
Tear lettuce into bite sizes and cover bottom of pan; layer the rest of the ingredients in the order given up to bacon. Add sugar to mayonnaise and mix well. Spread this over the salad like frosting. Sprinkle cheese over the top and refrigerate overnight, up to 2 to 3 days.
Mix all ingredients in pot. Bring to a boil. Reduce heat. Simmer for 15 to 20 minutes until rice mixture thickens.
Mix all ingredients except chilies and cheese. Fold in chilies and cheese. Bake at 350° for 1 to 1 1/2 hours.
Cook ground beef until brown. Drain well. Add soups and onion. Stir well. Heat until hot. Add peas, if desired. Serves 4 to 6.
Grease bottom of 9 x 12-inch pan. Alternate layers of chilies and mixed cheeses. Begin and end with chilies. Mix flour with small amount of milk. Beat in eggs; add the rest of the milk and pour over all. Bake in 350° oven for 45 to 50 minutes, until firm. Let stand 10 minutes. Serves 10.
Cook broccoli according to package directions, omitting salt. Drain well. Cook corn according to package directions. Combine broccoli, corn, 1 cup stuffing mix, soup, egg, butter and onion; mix well. Spoon mixture into a lightly greased 1 1/2-quart baking dish. Sprinkle with cheese and remaining 1/4 cup stuffing mix. Bake at 350° for 30 minutes or until thoroughly heated. Yields 6 servings.
Brown ground meat and onion in saucepan. In another large skillet brown vermicelli and garlic in oil. Add ground meat, chili powder, tomatoes and 1 cup water to vermicelli. Cover tightly and simmer for 10 minutes. Makes 4 large servings.
Brown beef in a large skillet. Add onion and garlic; saute until tender. Add tomatoes, mushrooms and seasonings. Simmer 15 minutes. Add remaining ingredients and stir. Cover and simmer another 10 to 12 minutes, stirring occasionally. Serves 4.
Combine dry cake mix with eggs and vegetable oil. Stir in peanut butter chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet about 2 inches apart. Bake at 350° for 10 minutes. Cool 1 minute, then remove to cooling rack. Easy and delicious!
Boil broccoli with 1/4 cup chopped onion until tender. Drain and place	in a casserole dish. Mix grated cheese and 1/4 cup onion; add soup mixed with 1/3 cup milk. Pour mixture over broccoli. Crush crackers and mix with melted margarine; sprinkle over casserole. Bake at 350° until brown and bubbly, approximately 30 minutes. Serves 6 to 8.
Mix and simmer for a few minutes until zucchini begins to soften slightly. Chill and serve as pineapple to top cheesecake. Mix in salads or use in carrot cake. It's unbelievable!
Combine cake mix, oranges, eggs and oil thoroughly. Pour into 3 layer cake pans (grease and flour pans). Bake 20 to 25 minutes at 325°.
Cook macaroni as directed on package. Saute onion and pepper in a minimal amount of butter. Heat soup; add onion, pepper and pimento. Continue to heat this mixture thoroughly, then add mayonnaise. If this mixture does not seem "pourable" add a small amount of milk to make so.
Mix all ingredients except butter in plastic bag. Melt butter. Dip each piece of chicken in melted butter, then drop chicken (a couple of pieces at a time) in bag and shake until well coated. Place in shallow baking pan and bake for 45 to 50 minutes in preheated 350° oven.
Drain juices from fruit. Heat to boil, then pour over Jell-O. Add cream cheese which has been softened and dissolved. When cool, slowly add Cokes, then fruit and nuts. Refrigerate several hours until it is set.
Mix well and bake in loaf pans sprayed with Pam. Bake at 350° for 40 minutes or until done. Makes 1 to 2 loaves, depending on pans.
Mix crushed pineapple with juice and pudding mix. Let set a few minutes, then fold in 8 ounces whipped topping and put into graham crust and top with 8 ounces whipped topping. Sprinkle with coconut and chopped nuts. Chill.
Melt butter and dip chicken pieces into it. Roll in crushed cereal, mixed with seasonings. Place, skin side up, on shallow baking pan lined with foil. Bake at 350° for 1 hour or until tender. Do not cover or turn.