HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large skillet over medium-high heat. Add chicken and cook 4 minutes on each side or until lightly browned. Sprinkle with ginger, salt and 3 tablespoons coconut; add cream. Cover and cook over low heat for 10 minutes. Arrange chicken, bananas and papaya on a large serving platter. Pour warm sauce over chicken and sprinkle with remaining coconut. Yield: 8 servings.
Combine butter, 2 cups flour and 10x sugar. Put into a buttered 9 x 13-inch pan. Bake 20 minutes at 350°.
Rub ribs with curry powder until yellow. Then rub with chili powder until red. Place in crock-pot. Add onion and then catsup. Cook on medium until tender, about 5 hours. Skim fat. If sauce is too thin, remove cover and cook on high to reduce. Sauce is good on mashed potatoes.
Scald tomatoes and skin them.	Combine all ingredients in a large pot; cook (simmer) for 12 hours. Put in sterilized jars and seal.
Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs and melted butter. Blend well. Stir in coconut and pecans. Turn batter into 2 pie shells. Bake at 350° for 40 minutes or until set around edges. Can be frozen.
Place meat in crock-pot. Mix flour, salt and pepper and pour over meat. Stir to coat meat. Add remaining ingredients. Stir to mix well. Cover and cook on low 10 to 12 hours. Stir stew thoroughly before serving.
Boil sugar, oleo, cocoa and Milnot about 1 minute. Add peanut butter and vanilla. Mix well. Add oatmeal. Mix well. Drop by teaspoon on wax paper; let set until hard.
Cook vegetables until barely tender. Blend mushroom soup, sour cream and onion mix. Stir into cooked vegetables. Add water chestnuts. Spoon into a buttered 9 x 13-inch casserole. Top with Rice Krispies that have been browned lightly in butter. Cover loosely with foil and bake at 350° for 30 minutes.
Follow directions on cake mix box; add yolks. Bake in 4 layers. Whip egg whites until stiff. Cook sugar and pineapple over slow heat until thick. Pour hot mixture over egg whites, stirring it together. This makes enough to frost 4 layers.
Combine celery, onion and water in saucepan. Simmer, covered, until onion is soft; drain. Brown mushrooms lightly in butter. Combine celery-onion mixture, mushrooms, green pepper, cashews, pimentos, water chestnuts and shrimp. Mix well. Combine with white sauce and season to taste. Layer bottom of greased 6-quart baking dish with 1 can of the noodles. Cover with shrimp mixture. Top with remaining noodles. Bake for 30 minutes at 350°. Serves 10.
Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add flavors. Make a paste of food coloring and cocoa and blend in. Sift dry ingredients together and add alternately with buttermilk. Add vinegar with last half of buttermilk. Beat only until smooth. Bake in 3 greased and floured 8-inch cake pans for 20 to 25 minutes. Cool and frost with no-cook icing.
Mix all ingredients together. Mixture will be thick. With teaspoon, dip out small amount of dough. Roll in powdered sugar. Bake at 350° to 400° for 12 to 15 minutes.
Melt butter in a baking dish. Add oysters, crushed crackers, salt and pepper. Stir in half and half mixture. Sprinkle with paprika. Bake uncovered in 375° oven until hot, 30 to 40 minutes.
Coat chocolate chips lightly in flour to prevent them from sinking to the bottom of the pan while baking; set aside. Mix all ingredients together except chocolate chips. Add chocolate chips last. Bake in a greased Bundt pan at 350° for 35 to 45 minutes.
Boil chicken and let cool. Pull meat into pieces. Mix cream of chicken soup, mixed vegetables and chicken meat. Put in pie shell, take other pie shell and put on top. Pinch together and cut splits in top. Cook at 350° until brown.
Brown pork in 1 tablespoon oil. Add 2 tablespoons soy sauce. Set aside. Steam vegetables in 1 tablespoons oil and 1/2 cup water. Add pork back to vegetables. Sprinkle Sloppy Joe, ginger, garlic salt and seasoning salt over and mix well. Add rest of soy sauce. Simmer 5 minutes. Serve over rice or noodles.
Line an 8-inch Pyrex pie pan with ladyfingers. Mix butter and sugar thoroughly. Add chocolate and vanilla. Beat in eggs; beat 5 minutes after each egg at medium speed. Pour in pie shell for 3 hours. Cover with whipped cream, grated nuts and chocolate.
Cream the butter and sugar. Add and beat in 4 eggs. Stir in cubed bread and the can of crushed pineapple. Mixture will look curdy before baking. Bake in 2-quart casserole at 350° for 1 hour. May be prepared ahead and baked later.
Mix all ingredients. Bake in greased 2 quart, uncovered, casserole at 300° for 1 hour.
Melt chips in double boiler. We use our old Presto cooker, it's larger, heavier and we can add all the other ingredients in that pan.
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla flavor until well blended; stir in pecans. Pour into pastry pie shell.
Boil chicken until done; set aside to cool. Cook rice as directed on box. Take chicken off bone; cut into bite size pieces. Add chicken to rice. Mix well.
Combine all ingredients in a small bowl and toss lightly to mix. Spoon into 8 scrubbed clam shells. Place filled shells onto baking sheet. Bake in a preheated 375° oven for 15 minutes or until hot and golden. Add pat of butter on top of each. Makes 8 appetizers.
Preheat oven to 350°. Grease a 2-quart casserole. In a large bowl, beat eggs well. Add whole kernel and cream-style corn, sour cream, butter or margarine, green chiles, green onions and salt; mix well. Add corn muffin mix and stir just until moistened and well blended. Pour into casserole dish. Bake for 55 to 60 minutes or until top is set and a knife inserted comes out clean. Serve immediately.
Put skinned peaches, lemon juice, yogurt and milk into a blender or food processor and process until completely smooth. Fill tall glasses with ice cubes and pour over peach cooler. Garnish the sides of the glasses with thin slices of peach. Serves 4 to 6.
Sift dry ingredients together in large mixing bowl. Add margarine and cut in with fork until well mixed. Stir egg and orange juice together. Add juice to dry ingredients; stir well. Fold in cranberries and pecans. Pour into greased and floured 9 x 5-inch pan. Bake at 350° for 1 hour or when toothpick comes out clean.
Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons of syrup; spoon 1 1/2 teaspoons of syrup over each cake. Place peach halves, hollow side up, on the cakes. Put a scoop of the ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts and serve immediately.
Mix all ingredients together and store in refrigerator. Grease muffin pan well and spoon ingredients in. Bake at 425°. May be kept in refrigerator for several days.
Butter a 9 x 13-inch pan. Line with whole graham crackers. Put ingredients in pan and cook, stirring constantly, until boil. Cook 6 minutes more while you continue stirring. Pour mixture over graham crackers and top with whole graham crackers. Refrigerate overnight. Top with icing.
Combine butter, oil and sugars in a large mixing bowl; beat well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, soda, salt and cream of tartar in a medium mixing bowl; add to creamed mixture, beating well. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Flatten with bottom of a glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Cool on wire racks. Yields 8 dozen.
Pour butterscotch syrup over potatoes in casserole after you have diluted it with 2 tablespoons of hot water. Heat in baking dish after you have coated all the pieces of potatoes in a slow oven until warm and seasoned. Particularly good with ham.
Sprinkle chicken breasts with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add chives or green onions, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Put milk and salt into a saucepan and when warmed, add rice. Bring to a quick boil and then allow to simmer for 15 minutes. Stir occasionally. Add the raisins and let it all simmer for 5 minutes longer. Stir in 1/4 cup of the cream and simmer for 3 more minutes, stirring constantly. Combine the frothy beaten eggs in a mixing bowl with the sugar, vanilla and rest of the cream. Blend well and stir in a tablespoon of the hot rice mixture. Dump the contents of the mixing bowl into the saucepan and simmer until it thickens. Serve cold.
In a 2-quart saucepan, place potatoes, chopped onion, parsley, beef broth cube and salt and pepper to taste. Cover potatoes with water 1/4-inch above the potatoes. Cook until potatoes are soft. In a 3-quart casserole dish, place mixture. Add can of corned beef hash. Thicken this mixture with flour and water. Bake at 350° for 30 minutes.
Sift flour, baking powder, baking soda and salt into a bowl. In a separate bowl, cream margarine and brown sugar. Beat in egg. Beat in yogurt, lemon juice and 1 teaspoon of lemon rind.
Pour refried beans into the bottom of a Pyrex dish. Sprinkle taco seasoning over beans. Spread guacamole dip over the beans, then spread the sour cream. Sprinkle the rest of the ingredients layer by layer with cheese on top. Serve with tortilla chips.
Mix yeast and warm water; set aside. Work with finger or pastry blender 4 cups of flour, salt, 6 tablespoons sugar and 1 cup margarine, until small particles are formed. Add egg, milk and yeast mixture. Let stand overnight. In the morning, divide dough and press out on 2 large cookie sheets. Pare and slice apples and layer on top of each coffee cake. Sprinkle cinnamon liberally over apples. Combine 1 stick margarine with 2 cups sugar and 1/3 cup flour. Mix with pastry blender and spread over coffee cake. Bake at 350° for 15 to 20 minutes.
Brown ground beef. Add taco seasoning mix, onion, water and diced tomatoes. Stir to mix well. Bring to a boil. Turn off heat. Using a 9 x 13 pan, place crushed tortilla chips in bottom of pan. Spoon half of meat mixture on top of chips. Sprinkle half of both cheeses on top. Spoon remaining meat mixture on top of cheese. Top with the rest of the cheese. Bake in 350° oven 15 minutes or until cheese melts.
Skin and debone chicken. Saute chicken, onion and mushrooms in the tablespoon of oil. Saute until the chicken is done and the onion is tender. Add both cans of soup. Cook the pasta. Drain. Add the soup mixture. Cook the broccoli. Add to the soup and pasta mixture. Add everything else. Sprinkle the cheese on top.
Mix sugar, lard and molasses. Dissolve baking soda in hot water, then combine both mixtures. Sift flour, salt and ginger together. Combine with molasses mixture. Roll out on floured board to 1/2-inch thick. Cut with cookie cutter. Bake in a 350° to 375° oven.
Boil chicken. Take skin off	and chop chicken into little squares. Mix soups, onion, celery and Ro-Tel together. Put chips in	bottom	of a 9 x 13-inch pan. Cover chips with chicken. Pour mixture over chicken and top with cheeses. Bake until cheese melts good or about 1 hour.
Brown meat well in oil and butter; drain excess, then add a little more butter. Add onion and saute until tender. Do not allow to brown. Add mushroom soup and bouillon cube, which has been diluted in 1/2 cup hot water. Let simmer until well seasoned, about 20 to 30 minutes. Serve over rice or grits.
Mix cornmeal and other dry ingredients with 1 cup cold water and stir into the 3 cups of boiling water. Turn heat to low and cook about 1 hour. Pour into loaf pan. Cover with Saran Wrap; cool overnight in refrigerator. Slice and fry. Serve with favorite syrup.
Mix sugar, syrup and water in saucepan and cook until mixture forms a hard ball. Have ready the egg whites beaten stiff and cream of tartar and add syrup mixture until all is used (slowly). Beat for about four minutes and add vanilla. Can add pecans now if adding, chopped. When mixture holds its shape, drop from teaspoon on waxed paper and top with pecan halves or maraschino cherry halves (that have been drained on paper towel). Makes about 2 1/2 dozen pieces.
In small bowl, combine dressing, parsley and basil. Cover and chill. Alternate vegetables on 8 skewers. Coat grill rack with spray and place over medium coals. Place kabobs on rack and cook 15 minutes or until tender, turning frequently and basting with dressing mixture.
Mix baking powder, salt, shortening and 1 cup flour, then add 1 cup milk. Add enough flour to make batter stiff, about 2 1/2 cups. Pat out onto floured board. Cut and bake in hot oven (400°) on lightly greased pan.
Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon and a thin slice of onion. Roast in very hot oven at 425° to 450° about 30 minutes.
Cream shortening. Sift	dry ingredients and mix together. Add milk and beat for 2 minutes. Add eggs and remaining milk and beat slowly 2 minutes. Bake at 350° for 30 minutes.
Mix all ingredients in large bowl. Pour into pie plate sprayed with Pam. Bake at 325° for 35 to 40 minutes or until brown.
Pour water over oatmeal. Cream shortening and sugar; add eggs. Mix in other ingredients. Bake at 350° for 45 minutes.
In a large mixing bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes or until loaf tests done. Cool on a wire rack.
Mix well the Cool Whip, Eagle Brand and lemon juice. Stir in other ingredients. Let set in refrigerator overnight. May be frozen.
Combine ingredients. Pour into greased pie pan. Bake in a 375° oven until cheese is melted and pie is hot. Let sit for 10 to 15 minutes before serving.
Preheat oven to 350°. Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in mixing bowl. Stir in milk and shortening. Stir in nuts. Spread in a 9-inch pan. Mix brown sugar and 4 tablespoons cocoa; sprinkle over batter. Pour hot water over batter and bake for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert square of pudding on dessert plates. Dip sauce from pan over each, or the entire platter. Serve warm, with or without whipped cream. Makes 9 servings.
Combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, oleo and vanilla. Add flour mixture and mix well. Roll dough 1/2-inch thick. Cut with biscuit cutter and place on greased baking sheet. Bake at 450° for 12 minutes or until golden brown.
Cut flour, margarine and baking powder together. Add rest of ingredients. Put in greased bread pan. Bake at 375° for 30 to 40 minutes, until done.
Mix all ingredients except bacon drippings in a bowl. Pour drippings or vegetable oil in a pan. Pour mixture in and flatten. Place pan in preheated 325° oven for 30 minutes. Turn omelet and bake 5 to 10 minutes. Cut to serving sizes and serve warm. Makes 4 to 6 portions.
Mix 1/4 cup Magic Moo (green stuff) into a baby food jar. Add 1 tablespoon of Magic Powder (white stuff). Screw the lid on carefully and shake until thick. Remove the lid and enjoy!
Mix first 4 ingredients together and place in baking dish. On top, crumble 1 tube of Town House crackers. Melt margarine. Pour over top and bake at 350° for 30 minutes.
You're supposed to put some meat in it. Then you're supposed to squish bread on it. Then you put in the stove and you let it set in there 3 hours. Then you take 'em out then you eat them. If you don't want to eat it you can save it.
Combine first 6 ingredients in saucepan. Cook until thick and transparent, stirring constantly; cool. Spread pie shell with softened cream cheese. Stand whole strawberries in cream cheese to completely cover pie shell. Spread cooled sauce over strawberries. Cover with whipped cream to which almond extract and powdered sugar have been added. Chill. Yield: 6 servings.
After cooking potatoes, drain. Add all ingredients. Salt and pepper to taste. Heat slowly until hot.
Soak clean cucumbers in lime and water mixture for 12 hours or overnight (in crockery or enamel ware). Remove cucumbers from lime water and wash 3 times in fresh cold water. Soak cucumbers 3 hours in ice water. Combine sugar, vinegar, salt and mixed pickling spices. Bring to low boil. Stir until sugar is completely dissolved. Remove syrup from fire and add sliced cucumbers. Soak 5 or 6 hours or overnight. Boil slices in syrup 35 minutes. Fill sterilized jars with hot slices. Cover with hot syrup, leaving 1/2-inch headspace. Cap jars. Process pints 10 minutes, quarts 15 minutes in boiling water.
In greased casserole alternate potato, cheese and soup mixture. Top with corn flakes. Bake at 350° for 45 minutes.
Melt chocolates and Eagle Brand together in microwave. Mix in other ingredients and chill.
Wash mushrooms and remove stems. Mix sausage and cream cheese. Stuff mushrooms with cream cheese mixture. Place on baking pan at 350° for 25 minutes.
Press crescent rolls in a 9-inch pie plate. Add meat mixture. Top with Mozzarella cheese. Bake 20 minutes at 350°.
Brown zucchini and onion in margarine. Cook 10 minutes. Add parsley and spices. Beat eggs in a large bowl and add cheese to egg mixture. Add zucchini mix. Line 13 x 9-inch baking dish with rolls. Spread on mustard. Pour in zucchini mixture and cook 20 minutes at 375°.
Take three large Idaho potatoes and slice them lengthwise into thin pieces. Dry with a paper towel after soaking in cold water. Beat two egg whites until they are frothy. Dip the potato slices to coat lightly. Place on a lightly oiled baking sheet; sprinkle with a little salt. Bake in a preheated oven at 425° for 40 minutes or until golden crisp and tender. Serves 4.
Mix all ingredients in a large container. Stir gently. Makes 8 servings. Also add ice.
In a small bowl measure lukewarm water and yeast. Let stand 5 to 10 minutes, until yeast is dissolved. To the milk add sugar, salt and shortening. Cool to lukewarm. Add and stir in about 2 cups flour; beat until smooth. Add egg and softened yeast. Add and stir in about 2 1/2 cups more of flour. It may take more. Turn dough out on lightly floured board; knead until smooth and satiny. Place in a greased bowl and brush top with margarine. Let rise in a warm place, free from drafts, until double in size (about 1 1/2 hours). Form rolls and let rise until double in size. Bake at 425° for 15 to 20 minutes.
Cook manicotti and drain. Stuff with raw meat mixture. Pour some sauce over the top and bake in a greased and covered dish for 30 to 35 minutes at 350°. Add more heated sauce after baked. Sprinkle the top with Parmesan cheese.
Preheat oven to 350°. In a large mixer bowl, combine peanut butter and butter; beat until smooth. Add sugar, eggs and vanilla extract. Beat until creamy. Blend in flour and salt. Stir in 1 cup Nestle Toll House milk chocolate morsels. Spread into a 13 x 9-inch baking pan and bake for 25 to 30 minutes, or until edges begin to brown. Sprinkle with remaining Nestle Toll House morsels. Let stand for 5 minutes or until morsels become shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into 1 1/2-inch bars.
Mix ingredients in large mixing bowl. Then shape mixture into 16 meatballs. Brown the meatballs in a Pam-sprayed skillet. Next, add 1 bottle of T. D. W. spaghetti sauce (96 calories) and 1/3 bottle of water. Let simmer.
Mix together all ingredients, stirring well. Put in buttered dish and bake at 375° until golden brown (about 40 minutes). So good - hot or cold.
Fix cornbread as directed on package and bake. Chop tomato, onion and bell pepper in bowl. Crumble baked cornbread in same bowl. Mix. Add mayonnaise and bacon bits. Top with bacon bits and grated cheese.
Lightly sprinkle the eggplant slices with salt on both sides. Place them between two plates and top with a weight. Let eggplant drain for about an hour. Salt the tomato slices and let them drain 1 hour.
Mix granulated sugar, oil, vanilla and chocolate. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350°. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Makes about 6 dozen cookies.
Combine crumbs and margarine; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill. In large mixer bowl, beat chocolate with sweetened condensed milk and vanilla until well blended. Chill 10 to 15 minutes. Fold in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers if any!
Cook beef until brown; drain fat. Stir in next 6 ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes. In bowl, combine sour cream, cream cheese, milk and onion. In greased 2-quart casserole, layer half of noodles. Then add 1/2 of meat mixture, then 1/2 cream cheese mixture and all of spinach. Repeat layers of meat and noodles. Cover and bake at 350° for 45 minutes. Chill the rest of cheese mixture until casserole has baked. Remove from oven and spread cheese mixture over top of casserole and sprinkle with 1 cup Cheddar cheese. Bake, uncovered, for 10 minutes.
Mix all dry ingredients and then add remaining ingredients until thoroughly blended. Bake in a 9 x 13-inch lightly floured and greased pan at 350° for 25 to 30 minutes or until lightly brown. Cut into squares. May serve warm or cold.
Place all ingredients in a large pan or crock-pot. Cover with water and cook slowly for 6 to 8 hours. Stir and break up meat.
Stir together and press onto bottom of pan. Bake at 350° or until brown. Let cool. Sprinkle pecans on top of crust, if desired.
Wash and arrange chicken in baking pan. Lightly season with onion salt and seasoning salt and pepper. Add onions and bell peppers over chicken. Add chicken broth and water. Bake at 375° for 30 minutes of each side or until golden brown. Serves 5 to 10 people.
Cream together sugar, butter and cream cheese until light and fluffy. Beat in eggs and vanilla. Blend in flour and salt. Stir in chocolate chips and raisins. Bake in a 350° oven until lightly browned, about 12 minutes. Makes 5 1/2 dozen.
Beat the first 4 ingredients until creamy and fluffy; set aside. Prepare brownie mix according to package directions. Spread half of brownie mixture into a 9 x 13-inch greased pan. Pour/spread cream cheese mixture over brownie mixture. Dollop remaining brownie mixture over cream cheese. Pull knife through from side to side of pan to create marble effect. Bake according to package directions.
In a 2-quart rectangular casserole, beat together the eggs, sugar, milk and vanilla with a fork. Place the 6 slices of bread, buttered side up, on the egg mixture. Sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce oven temperature to 375° and cook for 30 minutes or until knife inserted in the center comes out clean.
Combine sour cream, flour, sugar, vanilla, salt and egg; beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour filling into pastry shell; bake at 400° for 25 minutes. Remove from oven. Combine remaining ingredients; stirring well. Sprinkle over top of pie and bake 10 more minutes. Chill before serving. Serves 6 to 8.
In bowl, combine the first 4 ingredients. Cover and refrigerate until serving. Serve with fruit. Yield: 1 cup.
Melt margarine in 13 x 9-inch pan. (I use Pyrex.) Pour brown sugar into mixing bowl; add melted margarine over the sugar. Mix well and add remaining ingredients. Bake at 350° for 30 minutes. Do not overbake.
After rice is cooled, add remaining ingredients. Mix all ingredients together and chill. You can freeze.
Combine first nine ingredients; mix well. Add ground beef and mix thoroughly. Shape into loaf. Bake in shallow greased pan at 350° for about 1 hour.
Drain fruit. Reserve 1/2 cup pineapple juice and combine with oranges and pineapple; mix. Add sliced bananas and sliced kiwi.