HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple and taco sauce in small bowl. Place cream cheese on serving plate in block or cut into individual servings. Spoon pineapple mixture over top. Serve with taco chips or crackers. Yields 4 servings.
Stir together margarine, sugar and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°. Stir constantly to prevent sticking. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients. Mix well. Pour into greased 9 x 9-inch pan. Cool at room temperature. Cut into squares. Makes approximately 3 pounds.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water. Cover and steam 6 to 8 minutes, or until vegetables are crisp-tender. Remove from heat; set aside. Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain.
Reserve 5 whole strawberries for decorations. Sprinkle the remaining strawberries with sugar and chill for an hour. Fold in cream and yogurt. Add the crushed meringues. Toss and place in glass bowl. Top with strawberries. (If you are unable to find the meringues in the store, a recipe for them is in this book.) Yields 6 servings.
Remove crusts from bread. Roll slices lightly with rolling pin. Drain crab; crumble and mix with cream cheese (I use a fourth more cheese than this). Spread on bread slices; roll up and fasten with toothpicks. Refrigerate (may freeze for later) cut rolls into thirds. Roll in melted butter and then in Parmesan cheese. Bake at 350° for 10 to 15 minutes until lightly brown.
Grease a 9 x 13-inch glass pan. Spread pie filling. Spread undrained pineapple. Dump dry cake mix around and pour butter around. Spread coconut and sprinkle with pecans. Bake at 325° until golden brown.
Arrange chicken pieces, skin side up, in 10 x 6 x 2-inch nonmetal baking dish. Micro-cook, covered, for 15 minutes, giving dish a quarter turn every 3 minutes. Transfer chicken to barbecue grill and grill over hot coals for 5 minutes. Combine the apricot preserves, Russian dressing and dry onion soup mix. Brush mixture over chicken. Grill chicken about 10 minutes more or until done, brushing occasionally with preserve mixture and turning chicken until evenly browned. Transfer to serving platter. Makes 4 servings.
Mix all ingredients together. Grease and flour Bundt pan. Bake at 350° for 1 hour.
Cream sugar and butter. Beat in egg and vanilla. Stir in dry ingredients. Divide dough in half and add nuts and chocolate. Press in muffin cups. Place cherry in center and top with white dough and another cherry half. Bake at 375° for 20 minutes. Frost with chocolate frosting or leave plain.
Beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pie shells. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. Yield: 2 pies (6 to 8 servings each).
Slice cheese into about 1/4-inch thick pieces. First, dip each piece of cheese in beaten egg (with milk), then in bread crumbs. Place pieces with dabs of butter on them in a buttered glass baking dish. Bake, uncovered, 30 minutes at 300°. Serve immediately from same baking dish. Delicious on dark, Lithuanian rye bread.
Melt butter in saucepan. Remove from heat. Blend in flour, salt and mustard; add milk. Heat, stirring constantly, until sauce thickens and is smooth. Add 1 1/2 cups cheese. Heat until melted. Remove from heat. Butter baking dish. Put cooked macaroni in dish. Pour sauce over macaroni. Top with remaining cheese and bread crumbs. Dash with paprika. Bake at 375° for about 25 minutes or until browned and bubbly.
Mix soup and water together and put in bottom of large baking dish. Pour rice over soup mixture. Place chicken parts over all. Sprinkle with onion soup mix. Cover with foil. Bake at 325° for 2 hours.
Thaw the broccoli and put into a casserole dish. Over medium heat, melt butter and saute onions. Add water (stir constantly). Add flour (stir). Add cheese and stir until it melts. Remove pan from burner and stir in beaten eggs. Pour mixture on top of broccoli and mix. Pour bread crumbs on top. Bake at 325° for 30 minutes or until bread crumbs are browned.
Combine sugar, water, soy sauce, pineapple juice, oil, ginger and garlic powder. Stir until sugar dissolves. Pour over wings in bowl small enough to cover wings. Refrigerate and marinate at least 1 full day, stirring occasionally.
Cook celery, carrots, green peppers and onions in butter until tender, not brown. Stir in flour. Slowly stir in broth and pepper. Stir until thickened. Cook over low heat for 20 minutes. Add cheese and stir until melted. Add pimento. Just before serving, add beer and heat. Season with salt. Serves 6 to 8.
Arrange tortillas in a single layer on a baking sheet. Bake at 350° for 6 minutes on each side until crisp. Let cool on a wire rack.
Brown patties and drain grease from pan. Pour in soup, mushrooms and 1 can water.	Simmer 1 hour.
Mix all ingredients, adding milk last. Put into unbaked pie shell. Bake at 375° until done.
Mix coconut and nuts; put in bottom of a well-greased 9 x 13-inch pan. Make cake mix by directions on box. Pour over coconut and pecan mixture. In a saucepan heat margarine and cream cheese until mixture is warm enough to stir in powdered sugar. When smooth, spoon over top of cake mix. Bake at 350° for 35 to 40 minutes or until cake is done. Do not cut until cold.
Combine first 5 ingredients. Mix milk and eggs. Mix together both mixtures well. Pour into 9 x 13-inch baking dish. Bake slowly 30 minutes in 350° oven or until done. Stir from bottom 3 times while baking. The stirring is what produces the custard consistency.
Roll crackers. Combine rest of ingredients. Add cream, if too dry. Form into a roll, roll in wax paper and let stand overnight in refrigerator. Cut in slices and serve with whipped cream and maraschino cherry on top.
Cream butter in larger	mixer bowl at high speed. Add eggs one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir frosting mix, flour and walnuts until well blended. Pour batter into well-greased and floured Bundt pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Melt margarine. Add sugar and bring to boil over low heat. Cool to lukewarm. Add eggs, one at a time. Add vanilla and dry ingredients. Pour into 8 or 9-inch pan. Bake at 350° for 20 to 25 minutes.
Cook broccoli, drain and chop. Saute onion in margarine. Cook rice and drain. Add remaining ingredients together and put in baking dish. Bake at 350° about 30 minutes or until bubbling. Do not cover.
In medium saucepan, over high heat, heat vinegar, sugar, spice, salt and bay leaves to boiling. Place shelled eggs in 2-quart jar. Add vinegar mixture to the eggs; let stand 2 days, then use.
Crush Oreo cookies by hand with potato masher. Set aside as this is your crumb mixture. (This will look like dirt when mashed.) Mix together cream cheese, 10x sugar and butter. Set aside.
Beat egg white until soft peaks form. Beat in sugar and vanilla gradually with mixer. Feed in pecans. Drop on greased cookie sheet and bake at 250° for 30 minutes, then let set in oven for 30 minutes. Do not open oven.
Mix and press into a 9 x 13-inch pan and brown at 350° for 20 minutes.
Beat egg whites until stiff. Add confectioners sugar, vinegar, vanilla and pecans. Drop by 1 teaspoon onto greased cookie sheet. Bake at 325° for 10 to 12 minutes.
Let frozen pastry stand at room temperature about 1 hour or until thawed. In a small saucepan, cook onion in hot margarine or butter until tender but not brown.
Pour Ranch mix into container of sour cream and stir well. Make sure that all the dry mix has been stirred into the sour cream. Cut vegetables of your choice and dip.
Cream shortening and sugar. Beat in eggs, vanilla and milk. Add flour, salt and baking powder. Dough will be stiff. Divide dough in half. Roll out on floured counter 1/8-inch thick. Cut out with cookie cutters and decorate or sprinkle with sugar. Bake at 375° on an ungreased sheet for approximately 10 to 15 minutes.
Preheat oven to 350°. Melt margarine in 9 x 13-inch pan (in oven) while preheating oven. Add sugar and pineapple (include juice). Mix well. Rinse cranberries in colander and pick out mushy ones. Remove any stems. Sprinkle cranberries over pineapple mixture (evenly). Pour prepared cake mix over pineapple/cranberry mix.
Mix together all ingredients and pat out like biscuits. Place on cookie sheet and bake at 350° for 20 minutes. Makes about 2 dozen.
Combine all ingredients and mix well. Freeze. Serve as fruit cups. Place in muffin cups.
Mix eggplant with other ingredients. Cover with buttered crumbs and bake at 300° until brown.
In a mixing bowl, combine sugar and flour. Slowly add milk; mix well with electric mixer. Melt margarine in a 9 x 13 baking dish. Pour batter over butter, then cover with fruit. Bake in 350° oven for 1 hour.
Sift flour and salt together; add shortening. Mix well with pastry fork.	Beat egg lightly in separate container; add water and vinegar. Add to first mixture. Roll into balls and store in freezer until ready to use. If not used immediately, will keep in refrigerator for 2 to 3 days.
Rinse chicken breasts and pat dry. Sprinkle inside of chicken breasts with 1 teaspoon salt. Combine 2 tablespoons softened margarine, parsley, onion and tarragon; mix well. Spread about 1 teaspoon margarine mixture over inside of each chicken breast. Fold long sides of chicken over margarine and secure with 1/2 teaspoon salt and paprika. Saute chicken in 2 tablespoons melted margarine over medium heat in a large skillet until golden brown on both sides, turning once.
Mix all ingredients, except shoestring potatoes, together and refrigerate at least one hour. Add the shoestring potatoes just before serving.
Saute onion in margarine. In a large bowl, add chicken soup, sour cream and 1/2 of the enchilada sauce. Mix together. In a large baking dish, open taco shell and fill with a small amount of mixture. Roll up and place filled shells side by side. Pour remaining enchilada sauce on top and bake at 325° for 20 minutes. Top with shredded cheese and serve.
Preheat oven to 450°. Mix flour and Crisco together in large bowl until it resembles coarse meal. Add milk and mix well to make dough. Roll dough out relatively thin. Cut into 6 squares. In the center of each square, add 1 pat of butter, 1 tablespoon sugar and 1 teaspoon vanilla. Fold over; place in deep skillet and bake until golden brown.
Put a tablespoon of meat into a tortilla shell, dipped into sauce. Sprinkle cheese on top. Roll. Place into pan. Fill up. Add remaining sauce, meat, chili and cheese. Top with cheese. Cook at 350° for 30 minutes.
Mix pretzels, butter and 3 teaspoons sugar. Pat into bottom of 13 x 9-inch pan. Bake at 400° for 8 minutes.
Preheat oven to 425°. Prepare pie crust and line 9-inch pie plate. With wire whisk, beat eggs, cream, salt, pepper and onions. Stir in spinach (thawed and well drained) and cheese. Pour mixture into pie crust. Bake for 15 minutes at 425°; turn oven control to 325° and bake for 35 minutes. Quiche is cooked when inserted knife in center comes out clean. Let stand 10 minutes before serving. Yields 6 servings.
Combine first 10 ingredients. Cover and chill at least 2 hours. Combine chili powder and next 3 ingredients; sprinkle over chicken. Melt butter in a nonstick skillet. Add chicken and cook 5 to 7 minutes on each side or until done. Stir cilantro into black bean mixture. Serve over chicken. Serves 4.
Place the lemon juice in a large punch bowl. Add enough sugar to sweeten. Add soda water and plenty of ice cubes and stir well. Then add maraschino, curacao and brandy. Stir well.
First Layer: Mix flour and margarine. Pat in bottom of 9 x 13-inch cake pan. Bake until light brown. Cool.
Chop cabbage and boil in hot water until tender. Cook rice (it will make about 2 cups). Add remaining ingredients all together, along with the cabbage and rice. Stir and put in pan in a 350° oven for 1 to 1 1/2 hours. Serves lots.
Place graham crackers (broken in fourths) in a large pan. Mix all ingredients and bring to a boil. Boil for 3 minutes. Pour over crackers and bake for 5 minutes at 350° or until bubbly. Let cool. Store in airtight container.
Mix berries and Sure-Jell and bring to a boil. Add sugar and bring to a hard boil. Boil for 1 minute. Process.
Stir together milk, molasses or honey, oil and egg. Add fruit so that raisins and dates are moistened and plumped up.
Preheat oven to 350°. Prepare pancake mix according to package directions. Set aside. In a 10-inch pie plate (in oven), melt butter and remove from heat. Spoon berries in bottom of pie plate. Carefully pour batter atop. Bake 18 minutes or until top springs back when tapped. Loosen edges and invert onto serving plate. Cut in wedges and serve with maple flavor syrup. Serves 4 to 6.
Combine melted margarine with stuffing; put in 8 x 10-inch baking dish, reserving 1 cup for topping. Mix together zucchini, carrots, onion, chicken soup and sour cream. Pour over stuffing. Top with reserved stuffing and grated cheese. Bake in 350° oven for 30 minutes.
Process peaches in food processor or blender until smooth. Combine peaches and honey in saucepan. Mix cornstarch, lemon juice and water. Add to peaches; heat until thick and bubbly. Stir in extract. Use over ice cream, pancakes or waffles. Makes 2 cups.
Mix cream cheese (at room temperature) with milk and onion. Add diced chicken and butter. Push perforated holes together in crescent rolls to make a square. Place 1/3 cup of chicken mixture on center of square and bring up ends and pinch together on top. Brush tops with extra melted butter and sprinkle seasoned bread crumbs over top. Bake at 350° for 25 to 30 minutes. I always double the ingredients to make enough for 4 to 6 people.
Turn oven to 400°. Put potato rounds or Tater Tots on bottom of 11 x 7-inch glass or aluminum pan. Cook for 10 minutes. Meanwhile, cook turkey (or beef) in a skillet on range top. Remove potatoes from oven and add meat over the top of potatoes. Put broccoli as next layer. Mix celery soup and milk and pour over broccoli. Cover with grated cheese. Garnish with Durkee onions. Return to oven and bake 20 minutes.
Melt chocolate and butter gradually. Add sugar and vanilla. Beat! Beat! Beat! Add eggs, one at a time. Beat 3 minutes after adding each egg. (Repeat second egg; beat 3 minutes, third egg, beat 3 minutes.) Place in baked pie shell and refrigerate. Top with whipped cream and chocolate shavings.
In a large saucepan, bring pineapple and syrup to a boil. Remove from the heat. Stir in gelatin. Cool to room temperature. Stir in buttermilk. Fold in whipped topping. Chill.
In large bowl cream margarine, shortening: add sugar and beat well: add egg yolks, vanilla, and beat. Add coconut. In separate bowl sift flour and soda together twice before adding to first mixture. Add buttermilk and flour alternating in 3 additions. Start with dry and end with dry until all has been creamed together. Fold in beaten egg whites. Prepare 3 well greased and floured pans. Bake at 350° for approximately 25 - 30 minutes, until cake springs back when pressed by hand. Cool completely before icing.
Combine instant pudding with cream cheese and Eagle Brand milk. Add milk and Cool Whip. Beat with mixer until smooth. Layer vanilla wafers, bananas and pudding. Top with remaining Cool Whip and crumbled vanilla wafers sprinkled on top. Chill. Tastes great! Ron Wood loves it.
In a bowl, stir together relish, beans, radishes, lime juice and cumin. Let stand, covered for 30 minutes. Serve with tortilla chips.
Combine the first four ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices and a slice of cheese. Top with remaining bread.
Mix first 3 ingredients and spread in 9 x 13-inch pan. Combine eggs, milk and dry mustard. Pour over ingredients and store in refrigerator overnight. Bake, covered, at 350° for 30 minutes. Then uncovered for 30 minutes.
Place strawberries and orange juice into blender and blend until mushy. Pour into punch bowl and add crushed pineapple (syrup also). Add Canada Dry ginger ale.
Combine first 6 ingredients; let stand 10 minutes. Combine ground beef and bread crumbs. Stir in ketchup mixture. Cut Cheddar cheese into small cubes (about 1/4 inch cubes). Shape meat around cubes. You can spear and cook in fondue pot for 1 1/2 minutes or slowly cook in a frying pan.
Mix in order given. If using butter instead of margarine you may need a bit more flour (up to one-half cup). Press into a 9 x 13-inch pan or 2 round cake pans. You can make a design by pressing down on top with a fork. Brush top with beaten egg white. Bake at 400° for 30 minutes, or until golden in color.
Mix all ingredients together. Chill. May use different flavor Kool-Aid for other colors. Also different kinds of fruit juice, to suit the occasion and color theme. Serves 50 people.
Preheat oven to 350°. Beat eggs and add cocoa, sugar, vanilla, milk, butter and salt. Mix well. Add pecans. Pour into pastry shell and bake at 350° for 30 to 35 minutes. (When you test the pie, if there is still a lot of wiggling, pie may need to cook another 5 minutes or so.) Chill at least 3 to 4 hours before serving. Top with whipped cream or ice cream, if desired.
Combine together all ingredients, except rice and cheese. Add to rice and cheese mixture. Place in greased casserole dish. Bake at 350° for 30 minutes.
Mix first 7 ingredients together in a large pan. Cook until chicken is tender. Remove chicken. Debone and cut up. Return chicken to mixture. Bring to a boil again. Add noodles and cook until tender.
Cream butter, eggs and sugar. Add the dry ingredients. Add vanilla. Roll small amount of dough into a ball. Flatten with the bottom of a glass that has been dipped in sugar. Place on cookie sheet. Bake at 350° until golden brown.
Drain fruit. Mix pudding and buttermilk and add Cool Whip to mixture. Add fruit and marshmallows. Chill overnight.
Mix together ingredients and form into patties. Spray pan with Pam or use 2 teaspoons canola or safflower oil and brown patties. Makes 2 servings.
Scrub beets, leaving small amount of green top on. Cook beets until soft. Rub off skin and green top. Cut beets in chunks or if small, put in jars. Then boil the vinegar, beet juice (you get from pot you cooked beets in), sugar and salt. Pour over beets in jar. Add 3 to 4 cloves per jar. Makes about 5 quarts. Can in hot water bath 10 minutes.
Preheat oven to 350°. Cream sugar with margarine. Add eggs. Begin adding dry ingredients and alternate with milk until completely mixed. Add floured blueberries. Pour into 9 x 13-inch pan and sprinkle with sugar and cinnamon. Bake 35 to 40 minutes.
Combine dates, raisins, prunes and water; boil together 5 minutes, then add stick of oleo and set aside to cool. Add sifted dry ingredients and eggs (beaten) to fruit mixture. Bake in 9 x 13-inch pan 25 minutes at 350° heat.
Combine all ingredients. Use 1/3 cup mixture in 8 ounces hot water.
Cut zucchini in half lengthwise. Slice diagonally in 1/2-inch pieces. In a skillet, brown chicken in shortening until golden. Pour off fat, add soup and seasonings. Cover and cook over low heat for 30 minutes; stir occasionally. Add tomatoes and zucchini. Cook 15 minutes or until tender. Serves 4.
Mix ingredients together and spread with 3/4 cup grated cheese and 2 cups crushed potato chips. Bake at 350° for 30 to 35 minutes. Makes a large casserole dish; can be divided.
In mixing bowl, cream margarine and sugar until fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add to cream mixture. Stir in chips. Drop by teaspoon onto ungreased sheet. Bake 8 to 9 minutes. Cool slightly before removing. Makes 4 1/2 dozen.
Trim fat from chops. Roll chops in flour and brown well on both sides in a little salad oil. Sprinkle with salt, pepper and 2 tablespoons cheese. Top with potato slices and sprinkle with 3 tablespoons cheese. Spread onion slices on top and sprinkle with remaining cheese. Dissolve bouillon in hot water and pour over all. Cover and simmer about 1 hour. Serves 2.
Thaw crab, if frozen. Drain and reserve liquid. Slice crab. Reserve a few pieces for garnish. Blend together the cream cheese with all the remaining ingredients and the reserved crab liquid. Stir in crab. Spoon in dish. Bake at 325° about 15 minutes or until heated thoroughly. Garnish with reserved pieces of crab and additional green onions. Serve with French bread.
Stir yeast into water. Set aside. Stir sugar and margarine together. Add egg to margarine mixture. Stir in yeast water mixture. Add flour. Stir in airtight bowl and keep refrigerated. Keeps for several days. Bake at 350° for 20 minutes or until browned in 1/2 filled muffin tins.
Fry chicken until brown on both sides. Remove from pan and put in baking dish. Pour sauce over chicken. Cover with foil and bake about 40 minutes at 350°.
Brown ground beef and onion in cooking oil; add green chilies, cream of chicken soup, mushroom soup, enchilada sauce, salt and pepper. Layer tortillas and meat sauce in greased baking pan. Cover with grated cheese. Bake at 350° for 25 minutes.
Put sugar, syrup and water on to boil. Add cinnamon and coloring. When syrup starts to boil, add apples. Cook until apples shine or the syrup is almost jelly.
Slice thinly; layer in wide mouth container. Add sugar, 1 to 2 cups per layer. Continue to layer pickle and sugar. Cover and refrigerate 48 hours. If not sweet enough, add sugar as desired.
Cut cauliflower and broccoli into bite size pieces. Mix mayonnaise, sugar and Parmesan cheese. Combine all ingredients and let set overnight.
Cream butter, all sugar, egg and vanilla. Combine flour, salt and soda. Add to cream mixture. Stir in chips and pecans. Pour into a well-greased pan and bake at 350° for 20 to 25 minutes.
Thinly slice mushrooms. Set aside. In large bowl, combine oil, vinegar, onion, salt, sugar, pepper and mustard. Add to mushrooms to coat. Cut cauliflower into flowerets and thinly slice. Add to mushrooms along with celery and green pepper. Let marinate at least one hour. Just before serving, stir in tomatoes. Improves with marinating.
Cream margarine and sugar until light. Add remaining ingredients; mix well. Chill until firm. Shape into 3/4-inch balls. Top each with pecan half. Bake at 325° for about 30 minutes. Roll warm cookies in very fine granulated sugar. Yields 6 dozen. Store in airtight container. Will not ship well.
Cream the shortening and sugars. Beat in egg and vanilla. Add flour, baking powder and salt. Mash up bananas and fold in. Fold in chocolate chips. Spread in a 13 x 9 x 2-inch greased pan. Bake 25 to 30 minutes at 350°.
Soak bread crumbs in cream; then mix with egg, beef, sausage and seasonings. Shape into cocktail balls. Brown on all sides in hot shortening. Pour off excess fat and drain on paper towels.
Combine all ingredients in a bowl, except flour and oil. Roll the mixture into small balls. Then roll in flour. Fry in hot oil. Serve hot or cold.
Cook and stir ground beef, sausage, onion and garlic in heavy pan until meat is browned. Drain. Stir in tomatoes, kidney beans, corn and remaining ingredients except pasta. Cook and stir about 30 minutes. Add pasta and cook until it's tender. Serve with Parmesan cheese.
Brown pork chops in small amount of butter in a skillet on stove. In a roaster or Dutch oven put 1 cup raw white rice. Season with minced onion and parsley flakes. Place pork chops on rice, then pour beef consomme and 1 can water over pork chops and rice. Cover the pan and bake in oven at 350° for 1 hour.
Melt 1 stick of butter in bottom of pan you are using. Add peaches (drained). Sprinkle with sugar. Sift together flour, 3/4 cup sugar, baking powder and salt. Then add milk to mixture. Pour over peaches. Bake at 350° for 40 minutes. Serves 8.