HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, combine all ingredients except pineapple and raisins, over medium heat. Bring to a boil; reduce heat to low and simmer for about 5 minutes. Meanwhile, with long, sharp knife, cut off crown and stem end of pineapple. Stand pineapple upright. Cut downward from top to remove rind; cut out eyes. Chop flesh into very small pieces. Add pineapple and raisins to saucepan mixture. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool; cover and refrigerate. Makes about 1 pint.
Combine all ingredients and mix well. Place in casserole dish. Bake at 325° for 30 minutes.
Put in container and add enough water to make one gallon. (May need to add more sugar.) Chill. Put into punch bowl and add chilled ginger ale when ready to serve.
Mix hot water, jello and marshmallows.	Cool and add Seven-Up and pineapple. Let set. Beat egg, butter, sugar, flour and pineapple juice. Cook until thick. Cool.	Mix softened cream cheese with Cool Whip. Fold in cooked mixture. Spread on jello and sprinkle with chopped nuts.
Layer. Put soup on top. Bake at 350° for 1 hour. Put cheese on top; bake until done.
Mix in a heavy 2-quart saucepan the sugar, milk, marshmallows or Creme, butter and salt. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat. Stir in until completely melted the chocolate chips. Stir in pecans and vanilla. Spread in a buttered 8-inch square pan; cool before cutting.
Flatten dough on large cookie sheet with sides. Pinch together any seams. Bake crust 7 minutes at 375°; cool. Mix together the cream cheese, dressing and mayonnaise. Spread on top of baked dough. Top with vegetable mixture. Cover and refrigerate overnight or for several hours. Cut into 2-inch squares.
Pour scalded milk over salt and sugar. Mix water and yeast; set aside. When milk is lukewarm, add yeast, shortening, eggs and 4 cups flour. Continue adding flour until dough is soft and not sticky (usually 4 cups). Set aside in warm place, covered, until doubled. Knead dough. Roll out in circle. Dot with butter. Sprinkle with cinnamon and sugar. Roll up. Pinch ends in. Cut in pinwheels, desired width. Rise 1/2 to 1 hour. Bake at 350° for 20 minutes or until very light brown (do not overbake). When cooled, frost.
Put chicken in roasting pan. Cover with melted butter. Sprinkle on garlic salt, salt, pepper, paprika and Italian seasoning. Smother with soy sauce. Put about 2 cups of water in bottom of roaster. Bake at 350° for 2 hours.
Combine ingredients and mix well. Pour in a well greased 9 by 13-inch casserole dish. Bake at 350 degrees for 30 minutes.
Boil the octopuses. Let them cool and dice. Add the minced onion and olive oil. Season with salt and pepper. Garnish with chopped parsley.
In a wok or large skillet, heat oil. Add all of the vegetables and stir fry over high heat, coating them with oil. Pour in the stock and soy sauce and stir until al dente, about 2 minutes more. Season with salt and pepper to taste, keeping in mind that soy sauce is also salty. Serve immediately. Makes 2 servings.
Combine sour cream with mashed avocado. Add onion, dill, salt and pepper. Combine and chill. Also good as a dressing on tomatoes.
Sift dry ingredients (except nuts) in bowl. Cut in butter. Add remainder of ingredients and pour into a loaf pan. Bake at 325° for 70 minutes. Remove from pan and wrap well at once in wax paper. Refrigerate 3 hours.
Drain and chop artichoke hearts. Lightly grease a 1 1/2-quart ovenproof bowl or Corning Ware dish with butter, margarine or use cooking spray. Mix mayonnaise, cheese and garlic powder. Fold in chopped artichoke hearts. Cover top of mixture with crumbs. Bake in a preheated 350° oven for 30 minutes. Serve with party bread rounds.
Mix eggs, milk, salt, mustard and mayo with mixer. Brown sausage and onion; drain well. Layer sausage in a 9 x 9-inch greased dish with crumbled toast. Cover with cheese, then pour egg mixture. Refrigerate overnight, then bake the next day at 350° for 45 to 60 minutes.
Mix cream cheese. Add beef, olives, onions and Accent. Add everything. Form in round ball. Can roll in nuts. Serve with assorted crackers.
Heat shortening and molasses in a saucepan until shortening is melted. Stir constantly. Slowly pour this mixture over the eggs. Add dry ingredients and mix thoroughly. Chill. Roll to 1/16-inch thickness on a floured board or pastry cloth and cut with a 2-inch cookie cutter. Place on a baking sheet. Bake in a 350° oven for 10 minutes. Dough may be frozen after sliced thin before baking. Yield: 10 dozen.
Mix first 5 ingredients. Bake at 325° until done. Take a fork and stick cake so icing can go through. Mix next 5 ingredients. Cook until thick. Add last 3 ingredients. Pour over warm cake.
Saute celery and onion in butter in soup pot until tender. Add vegetables, water, bouillon and seasoning. Simmer, covered, for 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with potato masher. Stir in milk and cheese. Simmer, stirring constantly, until cheese is melted.
Combine cornstarch and 3/4 cup cold water in saucepan. Soak gelatin in 1/4 cup cold water. Stir hot water into cornstarch mixture. Cook until clear, remove from heat. Blend in softened gelatin. Stir in soap until mixture is thoroughly dissolved. Cool. Divide into jars. Add different color dye to each jar.
Mix first 5 ingredients until well blended. Stir pecans in mix. Bake at 350° for 50 to 55 minutes. Let cool. Serves 8. Makes 2 pies.
Brown sausage, drain and place in the bottom of a 9 x 13-inch casserole. Mix eggs and milk. Then add mustard, salt, cheese and bread (diced). Pour over sausage mixture and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Place peppers, onions and vinegar in large pot. Cook over medium heat until peppers and onions are soft (30 minutes). Remove solids and pulse in blender. Add liquid and stir to blend thoroughly. Season with salt to taste and store in covered jars or bottles.
Brown ground beef and drain. Add other ingredients and simmer 1 to 2 hours.
Combine cake mix, pudding mix, nutmeg, oil, flavorings and water until well blended. Add eggs, one at a time, beating well after each addition. Fold in nuts and peanut butter chips. Pour into a greased and floured Bundt pan. Bake at 350° for 45 to 55 minutes or until done.
Mix flour, sugar, cocoa, vanilla, salt, oil, baking powder, and eggs. Leave a little lumpy. Add boiling water. Mix up really well. Then add baking soda. Mix. Bake at 350°F for 20 min.
Mix onion/sausage/spinach into the eggs, 1/2 c. ricotta cheese and 3 c. to 4 c. of shredded cheese (half mozzarella and half cheddar). Bake 1 hour and 15 minutes at 350 degrees. Makes 2.
Combine cucumber and onion slices in large bowl. Layer with salt; cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large pot; bring to a boil. Add drained cucumbers and onions. Process 10 minutes in hot water canning bath.
Cream margarine and sugar. Add eggs one at a time. Beat thoroughly. Add remaining ingredients. Mix well. Bake in a well-greased and floured tube pan for 1 1/2 to 2 hours at 275°. Test for doneness with a straw.
Mix all ingredients. Put in 2 pie shells and bake for 30 to 40 minutes at 350°. Refrigerate before serving.
In bowl, cut margarine into flour until mixture is crumbly. Stir in enough water until mixture forms a ball. Set aside 1/4 of dough; roll remaining dough into an 11-inch circle. Place in a 9-inch pie plate; trim and smooth edges. Roll out reserved dough; cut into 1-inch leaves, attach to edge of crust using egg substitute. In bowl beat remaining egg substitute, pumpkin, brown sugar and spice until blended. Gradually mix in milk. Pour into pie crust. Bake at 400° for 35 to 45 minutes or until knife inserted in center comes out clean. Makes 10 servings, 204 calories; 6 grams fat each.
Chop onion. Cook in the fat or oil in a frypan until tender and lightly browned. Stir in rest of ingredients. Cook over low heat for about 30 minutes to blend flavors. Add a little water during cooking, if needed. Makes 2 servings, about 1/2 cup each.
In a large warm bowl, dissolve the yeast in the warm water. Let stand until bubbly, about 5 to 10 minutes. Stir together several cups of the flour with the sugar and salt until well mixed. Add flour mixture to yeast mixture along with the slightly beaten eggs, oil and warm milk. Beat to blend well. Gradually stir in more flour. Most home electric mixers will not be able to handle 10 cups of flour. This means you'll have to use your hands and muscle power to mix in the flour and knead the dough. The 10 cups is an approximate figure. It may take slightly more or less flour to get a nice, soft dough. Try not to add too much flour. Cover bowl and let batter rise in a warm place until doubled, about 45 minutes. This warm place needs to be about 85° to 90°. Roll out dough and cut out. The restaurant baker uses a small grapefruit juice can. Put rolls on buttered cookie sheet and let rise again for another 45 minutes. Preheat oven to 425°. Bake in the preheated oven for 10 to 17 minutes, or until rolls are lightly browned. Makes 100 + rolls, just lightly brown and pop them in the freezer.
Saute onion, celery and green pepper in butter until tender; add mushrooms and juice, soy sauce, salt and pepper.
Cook chicken until tender; tear into small pieces. Combine chicken, sour cream, poppy seeds, soups and crackers, saving some of the crackers for the top of casserole. Mix well pour into baking dish; sprinkle reserved crackers over top and put pats of butter on crackers. Bake in 350° for 45 minutes. Serve with salad.
Place olive oil in a skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado and lettuce and stir well. Place mixture in the center of each tortilla and roll up. Slice in half and serve.
Lay chicken breasts flat on surface. Place a piece of ham, then a piece of cheese on chicken. Start rolling chicken up. You may place a toothpick in chicken to hold but leave up so it can be removed before serving. Place chicken in dish and cover with undiluted soup. Bake 1 hour at 350°.
Cut dill pickles in slices as thick as a silver dollar. Mix together remaining ingredients to form a batter. Dip the pickle slices in the batter and quickly fry in grease at 375° until they float to the top, about 4 minutes.
Simmer apples in boiling water until tender. Remove from water and place a layer in buttered casserole. Combine remaining ingredients and sprinkle over apples. Repeat layering until all ingredients are used. Bake at 350° for about 30 minutes (delicious).
Beat all ingredients for 4 minutes. Bake in 9 x 12-inch pan for 40 minutes at 350°.
Layer potatoes and other ingredients. Heat in 350° oven until all melted together. Can add salt and pepper to taste.
In heavy saucepan, put your onion, chopped fine, your cooking oil, Worcestershire sauce, your catsup, pepper, salt and brown sugar. Simmer for 30 minutes. Have your pork or beef in a baking pan. Pour sauce on meat. Bake 30 minutes at 350°.
Simmer onions in a small amount of water until soft. Add chicken pieces and dressing. Cook over medium high heat until brown. Salt and pepper to taste. Browning should take about 10 minutes. Add mushrooms and stewed tomatoes. Turn heat down to medium. Simmer until juice boils down and sauce forms a rich coating over all ingredients. Serve over white rice or with a side of baked potato. Enjoy!
Add molasses, well beaten eggs, milk, butter and ginger (or orange rind) to grated potatoes. Mix well and pour into well-greased skillet or baking pan. Bake 40 to 45 minutes at 350°. Sprinkle brown sugar and cinnamon over top when half done.
Combine sugar and Bisquick. Add eggs, one at a time; mix until creamy. Add oil and stir. Add remaining ingredients. Pour into ungreased Sheet cake pan. Bake at 325° for 45 minutes. Cake will be moist.
Heat oven to 350°. Line muffin cups with paper liners. Lightly spoon flour into measuring cup; level off. In 4-quart bowl, combine all-purpose and wheat flours, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and nuts. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill cups 2/3 full. Bake at 350° for 20 to 30 minutes. May freeze in freezer bags up to 1 month.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir 2 cups boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured juice/water (1 cup). Refrigerate about 1 1/4 hours or until slightly thickened (like unbeaten egg whites). Stir in Cool Whip topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate 4 hours or until firm. Unmold. Makes 10 servings.
Peel and cube potatoes. Cook, covered in boiling water until tender. Drain; reserve 2/3 cup cooking water. Mash potatoes. Set aside. (You should have 2 cups.) Combine flour, soda and spices in an extra-large mixing bowl. Set aside. Combine eggs, oil, sugar, sweet potatoes and reserved cooking water in another mixing bowl. Stir into flour mixture until well combined. Stir in pecans and raisins. Divide mixture evenly among three greased 8 x 4 x 2-inch or 7 1/2 x 3 1/2 x 2-inch pans.
Add water to make batter have the consistency of cake batter. Deep fry over medium heat until golden brown.
Melt margarine and add all ingredients but chicken. Bring to a boil, then simmer slowly for 30 minutes. Let cool. Marinate chicken in 1/2 to 3/4 of barbecue sauce for a minimum of 24 hours. Grill over low-medium heat using reserved sauce for basting.
Crumble one sleeve of crackers in the bottom of a 2 1/2 qt. casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix crackers with soup, sour cream and broth. Pour over crackers. Crush the remaining sleeve of crackers and pour over the chicken mixture, drizzle the remaining margarine over the crackers. Bake at 300° for 30 to 45 minutes.
Heat caramels and margarine in double boiler, stirring until blended. Combine sugar, salt, vanilla and eggs. Gradually add caramel mixture. Mix well and add pecans. Pour into unbaked shell. Bake 40 minutes at 350°. (I place my pecans the way I want them.)
Mix together sugar and flour. Add to beaten eggs and pineapple. Pour mixture into buttered casserole. Melt butter or margarine in frying pan. Cut bread slices in small squares. Stir in hot butter until brown. Put on top of pineapple mixture. Bake one-half to three-quarters of an hour in moderate oven.
Boil and debone chicken and save broth. Saute onion and peppers in butter. Mix with soups and tomatoes. Dip tortillas in chicken broth and cover 9 x 13-inch pan. Add layer of chicken, soup mixture and cheese, then repeat layers until all ingredients are used. Sprinkle top with chili and garlic powder. Cover with aluminum foil and bake at 350° for 35 to 45 minutes.
Drain and wash peas; add onions and garlic. Stir and add oil, vinegar, salt and pepper. Marinate overnight.
Cut up strawberries and mix in the glaze. Set aside. Pinch up cake in the bottom of bowl. Mix Cool Whip, sour cream, powdered sugar and condensed milk. Pour over cake. Pour strawberry mixture over this. Refrigerate at least 2 hours. Stir before serving.
Brown ground beef in butter. Drain excess grease. Stir in remaining ingredients. Pour into 1-quart casserole. Garnish with bacon bits. Bake at 400° for 30 minutes. Serves 8 to 10.
Grind and mix well. Stuff into beef casings. (Ingredients can be purchased at Viaus Market or Adams Grocery.)
Blend cream cheese and sugar until smooth. Blend in sour cream and vanilla. Fold in Cool Whip. Pour into crust. Chill 2 to 4 hours. Garnish with fruit of your choice (optional).
Combine all ingredients, beating well. Let stand 5 minutes so that oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets and bake at 350° for 15 to 20 minutes. Let stand 1 minute on cookie sheets; transfer to wire racks to cool completely. Yield: 2 1/2 dozen cookies. Each serving amount: 1 cookie. Exchanges: 1/2 starch.
Put 1 package of rolls in bottom of 2-quart casserole, mix drained cooked sausage, cheese and egg over rolls. Cover with second package of crescent rolls, dot with butter. Bake at 375° for 20 to 30 minutes.
Cook rice according to package, no salt. Combine broccoli, soup, milk, butter and dry onion soup mix in a large skillet. Bring mixture to a boil over a medium heat. Cover and simmer for 10 minutes. Stir in rice.
Combine the flour, soda and salt. Cream the shortening, peanut butter, sugar and brown sugar. Add the egg and vanilla. Mix together. Form into small balls and roll in white sugar. Bake for 10 minutes. Remove from oven and place a "Kiss" in the middle of each cookie. Return to oven for 2 to 3 minutes, or until golden brown.
Mix in large bowl wax beans, kidney beans, green beans, onions and garlic. Heat sugar, vinegar and oil in saucepan until sugar dissolves. Cool slightly and add oregano, salt and pepper. Toss lightly and chill overnight. Remove garlic before serving.
Heat oven to 400°. Spray a 15x10x1 inch baking pan with no stick cooking spray. Stir together the Parmesan cheese, bread crumbs and herbs and spices. Dip chicken in margarine, then coat with the Parmesan cheese mixture. Place in prepared pan and bake 20-25 minutes, or until tender. Serves 6.
Combine all ingredients and pour into a buttered casserole dish. Bake at 350 degrees for 30 minutes. Serve hot.
Brown meat and green pepper (do not season.) Drain excess fat. Place in casserole dish. Add soup, water and dressing. Mix. Bake at 350° for 45 minutes.
Line ungreased 12-inch pizza pan with crescent rolls. Brown sausage and cover dough with sausage. Sprinkle hash browns over sausage; next sprinkle cheese, then pour egg and mix mixture over cheese. Bake at 375° for 25 to 30 minutes (can freeze before baking).
Cut top off bread. Remove center and cut into cubes. Fill center of bread with mixture of mayonnaise, sour cream, onion, Beau Monde and ham or beef. Dip pieces of bread into dip and place around outside of loaf.
Mix well. Batter will be very stiff. Put in 9 x 13-inch pan, that has been lightly greased.
Layer first 5 ingredients in the order listed. Spread mayonnaise over peas. Sprinkle sugar over mayonnaise. Top with cheese and bacon bits. Best if refrigerated overnight.
Cook lasagna noodles according to package directions. Drain. Rinse with cold water. Drain again; set aside.
On cookie sheet, unroll crescent rolls and smooth with fingers to cover bottom. Bake at 350° for 8 to 10 minutes until lightly brown. Cool 20 minutes.
Combine ingredients, adding pecans last. Pour into unbaked pastry shell. Bake in hot oven at 400° for 15 minutes, then reduce heat to 350° and bake 30 to 35 minutes longer or until a silver knife inserted in center of filling comes out clean.
Pour olive oil in pan and heat. Add garlic and onion and saute. Add chicken and cook thoroughly (you can cover and let cook, just check it so it won't burn). When the chicken is almost cooked, add the tomatoes, this makes the sauce. Keep covered and simmer. Serve over rice.
Using margarine, grease a 9 x 13-inch baking dish. Mix all of the ingredients together and place into the baking dish. Place "dabs" of margarine or butter on top of casserole. Bake for 1 hour at 350°. Reheats well.
Mix applesauce and cinnamon together to form a stiff dough. Roll out to 1/4-inch thickness. Cut with cookie cutters. Make a hole for the ribbon. Carefully put on a rack to dry. Let air dry for several days, turning occasionally.
Cook noodles; drain. Mince garlic; brown lightly with crumbled beef in oil. Simmer for 20 minutes. Butter large casserole. Cover bottom with layer of noodles. Add sliced cheese, Ricotta, then meat mixture. Repeat layers; top with Parmesan. Bake for 20 minutes at 375°. Can be made day before and reheated, uncovered. Good with green salad, mandarin oranges and French bread.
Cook shrimp in about one quart of boiling salted water. Remove shrimp when water boils for 5 minutes. Clean shrimp. Set aside and save shrimp water. Saute onion, green pepper and celery in margarine until onions are transparent. Add mushrooms and cook one minute more. Add shrimp water and heat. Add dissolved cornstarch and cook just until thick and clear (about 1 minute). Add shrimp to hot mixture and serve over cooked rice. Pass the soy sauce.
Cream shortening and sugar together, then add molasses and egg and stir. Sift flour, soda, salt, cloves, ginger and cinnamon; add to creamed mixture and stir well. Shape dough in small round balls; dip in sugar. Place 2-inches apart on greased cookie sheet. Bake at 350° to 375° for 8 minutes (10 minutes for harder cookies).
Preheat oven to 375°. In a medium bowl, combine mustard, bouillon and honey. Coat drumsticks with mustard mixture. Roll in cracker crumbs. Arrange in greased baking dish. Drizzle margarine over drumsticks. Bake 40 minutes or until chicken is tender. Refrigerate leftovers. Makes 4 servings.
With a sharp knife, cut yellow part of peel from lemon. Put into a blender container. Cut off and discard white part of peel. Coarsely chop lemon meat. Discard any seeds. Put in blender. To lemon, add eggs, sugar and butter. Whirl until smoothly blended. Pour lemon mixture evenly into four (6-ounce) custard cups or other ovenproof dishes. Set into an 8-inch square pan. Pour 1/2 inch hot water into pan around cups. Bake at 350° for 25 to 30 minutes until centers of custards are not longer liquidy when shaken. Lift custards from water bath; let cool at least 15 minutes. Refrigerate to chill for 2 to 8 hours. Garnish with sliced strawberries.
Cream the sugar and butter. Beat egg yolks well and add. Add 1/2 teaspoon soda and 1 teaspoon vanilla in half the apples. Add to mixture. Mix the spices, nuts, fruits and raisins in all the flour. Alternate with flour mixture and stiffly beaten egg whites. Add remaining applesauce with 1 teaspoon soda. Put soda on top of applesauce and stir. Add to other mixture. Mix well. Bake in slow (very) oven in greased and floured tube pan about 2 1/2 hours. Use 1 teaspoon cocoa for dark cake.
Beat eggs slightly; add sugar, spices and milk. Add butter to mashed potatoes and blend with milk and egg mixture. Pour into unbaked pie shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake 40 minutes longer.
Cook onion in a little fat until brown. Add meat and seasoning. Brown. Add tomato soup. Pour this mixture into a baking dish. Add drained peas on top, then mashed potatoes and season them. Spoon in mounds over peas and meat. Bake 30 minutes at 350°.
Blend together butter, cream cheese and powdered sugar. Mix together pudding and milk. Combine the two separate mixtures and then add Cool Whip.
Melt butter or margarine in 9 x 13-inch pan. Beat eggs; add and mix all together the remaining ingredients. Put in pan and spread evenly. Sprinkle seasoned salt on top, if desired. Bake at 350° for 35 minutes.
Boil potatoes in jackets. Peel and cube. Add onions, green pepper, Velveeta cheese (cubed), pimientos, salt and pepper to taste. Mix together. Pour over top enough milk to moisten, about 1/2 cup. Marinate overnight. Top with crushed corn flakes. Drizzle 1 stick of melted oleo over top. Bake 40 to 50 minutes at 350°.
Combine liquid ingredients in a large bowl. Add dry mixture of flour, cream of tartar and salt. Blend well and chill dough overnight. Roll into small balls and roll in mixture of cinnamon and sugar. Place on ungreased cookie sheet and bake at 400° for 7 to 8 minutes. Cool on rack. Makes 48 to 60 cookies.
Beat well and pour over baked crust. Bake at 350 degrees for 20 minutes. Then combine 1/2 cup chopped pecans, 1/2 cup brown sugar and 2 Tbsp. oleo. Sprinkle over pumpkin filling: return to oven and bake for 20 minutes more or until filling sets. Serve with whipped topping.
In a large saucepan, cook potatoes, carrots and celery in water until tender, 20 minutes. Drain, reserving liquid, and set veggies aside.