HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix box of pudding with juice of crushed pineapple. Fold in pineapple, Cool Whip, lemon juice, marshmallows and nuts. Chill until firm.
Spread oil over crackers. Stir well. Sprinkle salad mix, garlic powder and dill weed over crackers. Mix well. Do not bake!
Wash and clean chicken; pat dry. Cut chicken into 20 pieces, cutting breast into 2 pieces. Heat oil in deep frying pan or Dutch oven. Saute chicken and bay leaves in oil until well browned, approximately 15 minutes. Remove chicken and set aside. Add mushrooms, garlic and onion to drippings. Saute over medium heat until onion is tender. Add remaining ingredients and cook for 35 to 45 minutes, stirring occasionally. Serve with rice or a side of spaghetti. Makes 8 to 10 servings.
Saute shrimp and onion in butter for 5 minutes or until shrimp are tender. Add mushrooms and cook for 2 to 3 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, being careful not to boil mixture. Serve over rice. Makes 4 to 6 servings.
Put salmon in large bowl; remove bones. Stir in already mixed up egg. Then pour in flour and roll into balls; put them in hot frying oil in deep fryer. Remove when brown.
Cream sugar and butter. Add eggs and beat well. Beat in peanut butter, vanilla, baking soda and salt. Stir in oatmeal. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Heat oven to 350. Butter 2 qt. casserole. Put eggs into food processor and cover. Process at stir until beaten. Add remaining ingredients. Push mix button and process only until corn is thoroughly into batter. Pour into casserole and bake 1 hour and 10 minutes until firm.
Dump in order of pineapple, cherry pie filling and cake mix into an ungreased pan. Do not mix! Slice up margarine over top. Sprinkle with chopped walnuts. Bake at 350° for 1 hour. Serve with whipping cream.
Beat egg and sugar until light; add vanilla extract and shortening, melted with chocolate. Blend well. Add sifted dry ingredients alternately with milk; add nut meats. Drop from teaspoon 2 inches apart onto greased cookie sheet. Bake in moderate oven (350° 10 to 12 minutes). While warm, frost with Mocha Chocolate Frosting. Makes 2 1/2 dozen cookies.
Mix all of the ingredients thoroughly with hands. Roll into tiny balls. Bake on ungreased cookie sheet for 10 to 12 minutes at 350°.
Fry bacon until crisp in skillet. Remove bacon to drain on paper towel. Stir-fry onion in pan with bacon drippings for 2 minutes. Add rice and stir-fry 7 minutes. Add soy sauce, water and crumbled bacon. On low heat, pour egg on top of rice mixture. Stir-fry for 3 minutes or until eggs are cooked. Makes 4 servings.
Mix dry and liquids separately. Mix all, adding liquid and dry (should resemble pie dough). Chill 1 hour. Refrigerate. Roll onto heavily, floured board. Cut with cutter. Bake at 375° for 8 to 10 minutes.
Toast bread lightly and cut each piece into strips. Place into rectangular baking dish (approximately 12 x 8-inches). Pour butter over each toast layer. Repeat.
Preheat oven to 400°. Remove all skin from the chicken, rinse and dry thoroughly. Season, coat each piece with oil or dip in milk. Shake to remove excess and roll in crumbs. Let stand briefly so coating will adhere. Place chicken in oiled pan (line pan with foil for easy clean-up). Do not crowd; pieces should not touch. Bake 45 minutes or more. Crumbs will form a crisp "skin". Treat for picnics. Yield: 4 servings, approximately 270 calories per serving.
Sprinkle duck with salt, pepper and garlic, inside and out. Tie legs together. Prick skin all other with fork. Put duck side up in shallow roasting pan (do not add water), basting with juice from duck. Cook duck for 1 1/2 hours or until tender in a 350° oven. Strain juices; save 1/4 cup. Cook white ice and mix with 1/4 cup juice. Cut up duck and arrange on heated platter with rice.
Mix all ingredients together. Place in loaf pan and bake 1 hour or until done at 350°.
Melt margarine; saut onion and celery. Mix with stuffing. Place stuffing mixture in 13 x 9 pan, reserving 1/2 cup. Top with shredded chicken. Mix soups and broth and pour over chicken. Top with reserved stuffing mix. Bake 30 minutes at 350°.
Place all ingredients in a bowl; beat until well combined. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool; remove.
You will need two stock pots; a 12 quart. and an 8 qt., a large skillet and a large strainer.
Mix the first 4 ingredients in pot and cook until thick. Remove from heat. Add remaining ingredients. Pour into baked pie shell.
Combine all ingredients in a small bowl and chill the dip for 30 minutes or longer. Serve with tortilla chips or vegetables.
Preheat oven to 350. Dump pineapple and cherry filling into a 13 x 9-inch pan. Empty dry cake mix evenly over the pineapple and cherry filling. Put pats of butter or margarine over the top of the dry cake mix. Bake at 350 for 35 minutes. Nuts can be added after pie filling for a nice touch.
Brown hamburger, salt, pepper, garlic salt and onion. Then add all other ingredients. Simmer until done.
Wash potatoes and slice into thin wedges. Mix ingredients and add half of mixture to potatoes. Place in oblong flat baking dish. Bake 45 minutes at 375°. Baste occasionally with remaining liquid. Makes about 4 servings.
Measure flour, sugar, salt and ginger into a large mixing bowl. Add Crisco and molasses. Mix together 1 minute. Stir soda into sour milk; mix thoroughly. Add to rest of ingredients. Add eggs. Beat 3 to 4 minutes on medium speed of electric mixer. Drop by large teaspoonfuls on a greased cookie sheet. Bake at 325° to 350° (depends on oven). Yields 6 dozen medium cookies.
Boil potatoes carefully so as not to split or crumble them. Cool slightly and cut into quarters. Do not peel. Pour wine over potatoes and toss gently. Mix vinegar, oil, herbs and spices. Pour over potatoes and season. Serve with still warm or chill. Makes 6 cups.
Cook frozen vegetables, celery and onion according to package directions. Drain. Add mayonnaise and cheese to veggies and mix. Pour into a 1 1/2-quart casserole. Sprinkle crushed crackers over the top. Drizzle melted butter over the top of the cracker crumbs. Bake at 350° for approximately 20 to 30 minutes, until crackers are browned.
Grease and flour Bundt pan. In mixing bowl, combine cake mix, applesauce and eggs. Beat 2 minutes on high speed. Pour 2/3 batter in pan. Mix together sugar and cinnamon; sprinkle on batter. Top with remaining batter. Bake 35 to 45 minutes at 350°. Cool upright at least 25 minutes. Remove from Bundt pan.
Pack scrubbed okra in pint jars (do not cut off stems). On top of the okra, lay several fresh celery leaves, one piece of garlic, a slice of pepper and the dill (do for each jar). Mix brine and bring to boil. Pour over okra; seal immediately. Let stand at least 3 weeks.
Blend all ingredients; pour in a greased pie pan. Bake in a 350° oven	for 1 1/2 hours. Test the center until the knife blade comes out clean.
Mix ground beef, rice, onion, egg and bread crumbs together. Put tomato sauce and water into skillet. Put in meat balls and cook on low heat until done, about 30 to 45 minutes.
Cream butter and sugar; add vegetable oil, slightly beaten egg and vanilla. Add corn flakes, oatmeal, nuts and coconut. Sift flour, salt and baking powder and add rest of ingredients. Drop by spoonful on cookie sheet and bake for 12 minutes at 350°. Freeze well.
Whip first 3 ingredients together. Then add cranberry sauce, pineapple and whipped topping; mix well. Put in mold or pretty dish. Refrigerate overnight.
In large skillet over medium heat, melt butter. Add apples, brown sugar and lemon juice. Toss lightly. In small saucepan, heat cinnamon candies and water until melted. Pour over apples. Cook over medium heat, stirring frequently, until apples are tender (about 5 minutes).
Stir all the ingredients in a mixing bowl. Pour into your graham cracker crust. Chill for at least 1 to 2 hours before serving.
Arrange apples in an 8 x 8 x 2-inch baking dish sprayed with Pam. Blend all remaining ingredients together. You may use a pastry blender or by hand. Spread on top of apples and press down lightly. Bake at 350° for 30 minutes or until apples are done when tested with a fork. Great served with vanilla ice cream.
Cream together sugar, dates and margarine and boil 3 minutes, stirring constantly. Add	Rice Krispies, pecans and vanilla, if desired. Stir	well and dip out by teaspoonfuls. Roll in Angel Flake coconut. Makes about 3 dozen rolls.
Put everything in a bowl and stir for 4 minutes. Put mixture in a pan and put in a 7° oven for 8 minutes. When the oven rings, the cake is done. Take the cake out of the oven and eat it.
Melt butter in long baking dish. Mix rest into melted butter. Drop fruit into mixture. Swirl in. Bake until light brown. Bake at 350°.
Saute pepper, onion and basil in oil. Cook pasta al dente (not soft). Heat water. Add all ingredients. Simmer and stir occasionally.
Cook sausage in a large skillet over medium heat until browned, stirring to crumble; drain well. Place sausage in a greased 8-inch square baking pan. Set aside. Combine eggs and next 3 ingredients in a large bowl; beat at medium speed of an electric mixer until foamy. Remove crust from bread; cut bread into 1-inch cubes. Stir bread cubes and cheese into egg mixture. Pour egg mixture over sausage. Bake at 350° for 45 minutes or until set. Yield 6 servings.
Combine onion and butter in an 8-inch square dish. Cook on High 4 to 5 minutes, until onion is tender. Add chicken. Cook 3 to 4 minutes longer. Stir once. Add salt, pepper, wine and pepper. Cover with plastic wrap. Cook on High 4 minutes. Add mushrooms. Blend cornstarch with broth. Stir until smooth. Stir into dish. Cook on High 4 to 5 minutes or until sauce is thickened. Stir twice.
Thaw spinach and squeeze out excess water. Melt margarine and mix with all ingredients. Form balls. Bake at 350° for 20 to 30 minutes.
Cut sausages into bite size pieces and brown in large skillet. Slice onions and peppers and add to drained sausages. Add garlic salt, parsley and tomatoes. Simmer for 45 minutes.
Stir until well blended. Pour into greased cookie sheet. Let cool, then break into pieces.
Sift the flour, salt and sugar together. Cut in the Crisco. Add egg, vinegar and water, mix well together. Divide into 5 equal parts. This dough freezes well. Make dough into ball and flatten to about 1 inch thick before freezing. Defrost at room temperature when ready to use. Makes five 9-inch pie crusts.
Mix all ingredients except butter and Post Toasties. Pour that on top. Bake at 350° for 1 1/2 hours.
Tie cinnamon and nutmeg in cheesecloth bag and put in saucepan with 2 cups of water. Bring to a boil. Stir in gelatin and sugar and allow to cool. Remove bag and add remaining ingredients just before serving. Pour over ice.
Sprinkle gelatin over 1/4 cup cold water and let soften for 5 minutes. Mix sugar, 3/4 cup water, lemon juice and mandarin juice together in a pan, add gelatin and heat, stirring until gelatin dissolves. Chill until just barely thick, beat until frothy. Beat egg whites stiff, but not dry, and fold into gelatin mixture. Whip the cream to soft peaks and fold in. Line a 2-quart mold with drained mandarin sections, spoon in the Charlotte and chill. Unmold before serving. Serves 8 to 10.
Combine all ingredients; spoon into a greased 1 1/2-quart baking dish. Bake at 350° for 1 hour.
Pour 1 cup brine in a quart jar. Fill with pieces of raw pork. Do not pack too solid. Remove air bubbles. Cold pack 1 hour. When serving meat, roll pieces in flour and fry. Discard the brine. This recipe will make brine for 14 to 15 quarts.
Preheat oven to 400°. Grease cookie sheets. In a large bowl, beat 1 1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt and soda. Beat until sugar mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoon 2 inches apart on cookie sheets.
Cook vegetables; drain and wash with cold water after cooking. Add celery, mango, red beans and onions.
Brown pork in fat. Add water and cover; simmer 1 hour. Combine in different pan cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce. Cook until slightly thick, stirring constantly. Pour sauce over hot pork, let stand 10 to 15 minutes. Add green pepper, onion and pineapple chunks. Cook 2 minutes. Serve with rice.
Melt butter and combine all other ingredients together. Spread on cake. Will cover 3 layers.
Mix all ingredients together. Bake 1 hour in oven at 350°. Cook low for 4 hours in crock-pot.
Split, bone and quarter breasts. Shake in bag with flour, salt and pepper. Brown chicken in a little oil. Take chicken out and set aside in casserole. Add remaining ingredients to drippings. Cook and blend for 1 minute. Cool and pour over chicken. This may be refrigerated or bake at 375° for 45 minutes.
Boil and debone chicken. Saute pepper and onion. Mix with chili powder, soups and tomatoes. Layer chicken mixture and Doritos in a baking dish. Top with cheese. Bake at 350° for 30 to 40 minutes.
Melt margarine. Add sugar and cocoa. Stir well. Add eggs. Add milk and vanilla. Bake at 400° for 10 minutes. Reduce to 350° for 20 minutes.
Core, seed and chop tomatoes. Slice Mozzarella or dice into bite size pieces. Place in bowl. Mix basil, olive oil, lemon juice and salt and pepper. Pour over tomato mixture and marinate at room temperature at least 2 hours.
In medium bowl, combine flour, baking powder, baking soda, salt and oats. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture by hand; mix until well combined. Shape into 2-inch balls. Place 6 balls on ungreased baking sheet; flatten each to 3-inch diameter. Bake in 350° oven 15 to 17 minutes, until golden. Cool on rack. Store in tightly covered container. Makes about 24 large cookies.
Combine sugar, dates and eggs in a skillet. Cook over medium heat about 10 minutes until mixture pulls away from sides of pan. Remove from heat and stir in vanilla and nuts. Carefully stir in cereal. Cool slightly. Moisten hands in cold water and shape mixture into small balls. Roll in Angel Flake coconut. Chill and store in refrigerator. Makes 2 to 3 dozen.
Take 1/2 of the berries and mash. Add food coloring to suit, then add cornstarch and sugar. Cook until thick. Remove from heat and cool thoroughly. Add remaining berries, which have been sliced. Pour into baked pie shell and top with Cool Whip or Dream Whip.
Cut chicken tenders into two inch pieces. Spray large pan with Pam or use 2 tablespoons of vegetable oil. Cook onions and peppers over medium heat about 10 minutes. Add meat and mushroom soup, cook 10 to 15 minutes or until warm. Serve over rice. Other meats may be used.
Cream shortening and sugar. Add egg; beat well. Add vanilla and nuts. Sift dry ingredients together and add to cream mixture. Mix well. Shape mixture into rolls, 1 1/2-inch in diameter, on Saran Wrap. Wrap and seal ends. Chill several hours or overnight.	Slice thin and bake on greased cookie sheet at 400° for 10 minutes. Makes three to four dozen cookies.
Combine brown sugar, 2 tablespoons butter and corn syrup. Cook on 100% power for 1 to 2 minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6 ounce custard cups. Set aside.
Simmer bacon, onion, vinegar, brown sugar, etc. Pour over beans. Bake at 350° for 60 minutes, covered. Uncover and bake additional 15 minutes more.
In large bowl mix drained can of mackerel, eggs, onion and flour. Hand mix; well. Preheat frying pan. Add oil. Using a large spoon, place mixture into frying pan and press lightly. Cook on both sides until golden brown.
Melt margarine in Pyrex dish. Mix sugar, flour, milk and baking powder. Pour over melted margarine. Do not stir. Add 2 1/2 cups peeled peaches over top of batter. Bake at 400° for 40 minutes.
Cut margarine into cake mix until crumbly. Pat mixture into ungreased 9 x 13-inch pan, building up slightly around the edge. Bake at 350° for 10 minutes. Arrange pie filling on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg. Drizzle over apples. (Topping should not completely cover apples.) Bake at 350° for 20 to 25 minutes or until edges are brown. Serve warm.
Saute rice in olive oil until golden brown. Separately mix together all remaining ingredients. Pour into sauteed rice and bring to a boil. Reduce to low heat and simmer approximately 20 minutes. Let stand 2 to 3 minutes before serving.
Melt butter in 1-quart saucepan. Mix in flour to make a paste. Add milk slowly, blend with wire whisk. Add beef, garlic salt, parsley flakes minced onions, pepper and chives. Heat until slightly thick (gravy thickness). Serve over biscuits or toast slices or English muffins.
Combine water, corn syrup, sugar and cream of tartar of salt in saucepan. Stir over medium heat about 3 or 4 minutes or until you can hold your spoon up and it makes a string. Beat egg white in bowl until stiff. Pour syrup mixture slowly into egg whites while beating. Add vanilla. Beat until you think it is thick enough to spread on cake. Very good.
Mix corn, butter, salt, pepper and nutmeg in 1-quart casserole. Cover tightly and microwave until tender on High 3 minutes. Stir. Cover and microwave 3 to 4 minutes longer. Let stand 5 minutes. Makes 2 to 3 servings.
Prepare first 5 ingredients in salad bowl. Brown hamburger. Pour in mild taco sauce and tomato juice. Simmer 10 to 15 minutes. May use 1/4 of the grated cheese to sprinkle on hamburger mixture. Pour over salad and toss.
Combine and let stand overnight. Hollow out center of round loaf of bread (dark pumpernickel or spinach cheese flavor). Cube bread section removed from loaf. Fill hollowed out section with dip. Serve with bread cubes to be used of dipping or spread on a mild cracker.
Combine eggs, bread crumbs, seasonings and 1/2 cup spaghetti sauce. Mix in ground beef. On wax paper, pat the meat out into a 9 x 13-inch rectangle. Sprinkle cheese over meat, leaving a small margin around the edges. Using wax paper as guide, roll up meat, sealing in cheese completely, and remove wax paper.
Mix all ingredients well, except 7-Up. Freeze and store until day needed. Thaw to slush stage (about 4 hours). Pour into punch bowl and add 7-Up and serve. Serves 30 to 35.
Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans. By hand, combine cake mix, eggs and oil. Carefully fold in orange sections and juice. Spoon batter into cake pans. Bake 15 minutes, or until done. Remove cake from pans and cool completely before frosting. This cake must be kept refrigerated.
Grease flat casserole. Put cubed cheese in bottom. Steam broccoli until tender-crisp; drain. Melt 3 tablespoons butter over top of cheese in dish with broccoli. Mix melted stick of butter with crushed Ritz. Sprinkle over broccoli to cover. Bake at 350° for 20 minutes. Serves 8.
Combine sugar, cocoa and flour; mix well. Add water and cook over medium heat until desired thickness. Add vanilla.
Make jello according to directions on package. Stir, then add sugar. Bring to a boil. Remove from heat. Add almond extract and all fruit juices. Stir. Add water. Stir. Freeze for at least 24 hours. Add ginger ale to taste (about three 2 liter bottles).
Combine all ingredients. Store in airtight jar or other container. Use 1 to 3 teaspoons per cup of boiling water according to taste.
Mix as pie crust. Roll half out on cookie sheet. Roll the rest in strips. Spoon 1 can raspberry pie filling (about 2 cups) onto crust. (If using frozen raspberries, add sugar until sweet enough. Spoon some juice out and add about 4 tablespoons cornstarch or use about 4 1/2 tablespoons tapioca in place of cornstarch and mix. Put in the cold sweetened raspberries. Cook raspberries until thickened. Cool.) Place remaining strips of pastry on top of raspberry filling and seal edges. Bake at 350° until brown. Cool.
Dredge fruit in flour after cutting. Cream butter and sugar. Sift flour and spices. Add eggs and flour alternately with milk. Stir in fruit and nuts. Drop from teaspoon onto greased cookie sheet. Space so cookies will not run together. Bake at 300° for 20 to 30 minutes. Cool and store in closed container.
Cream sugar and butter. Beat eggs in small bowl, then alternate eggs and flour into creamed sugar and butter.
Combine all ingredients in a bowl. Stir well. Use as a marinade on steaks, chops or chicken, then brush remainder on while grilling.
Chop cranberries, oranges and apples in food processor. Add the sugar; mix well and cool in the refrigerator. Can be frozen.
In a saucepan, combine chili and salsa; simmer 15 minutes. Crumble chips into serving dish. Spoon hot chili mix over chips. Top with lettuce and cheese. Add more salsa, if desired. Serves 6.
Cook rice according to directions. Mix all ingredients well. Place in casserole dish. Bake at 350° for 25 to 30 minutes. (Freezes well.)
Preheat oven to 375°. Sift together flour, baking soda and salt onto waxed paper. Beat butter, brown sugar, white sugar and egg in large bowl with electric mixer until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips.
Preheat oven to 350°. Sift flour. Add baking powder, soda and salt. Sift again and set aside. In a large bowl, cream butter. Gradually add sugar and brown sugar, creaming well. Add eggs and vanilla. Beat well. Blend in the sifted dry ingredients. Stir in oatmeal, coconut and chopped nuts. Drop by rounded teaspoonfuls onto lightly greased baking sheet. Bake at 350° for 10 to 12 minutes. Store cool cookies in tightly covered container.
Place meat in an iron skillet with 1/4 cup oil. Brown meat. Add peppers, onions, garlic, salt and pepper. Cook until pepper, onions and garlic are transparent looking. Add mushroom soup and milk. Simmer for 15 minutes. Put on hot rice and enjoy! This is good with hot corn bread.
Cream the butter and 1/2 cup of sugar. Add well beaten egg yolks. Add milk and 1/2 cup of flour, then baking powder, mixed with the 2 tablespoons of flour. Turn into two 9-inch cake pans (greased).
Break crackers into divided pieces and arrange on a cookie sheet. Melt two sticks butter or margarine in a saucepan; add 1/2 cup sugar and bring to a boil. Boil one minute. Pour warm sauce over crackers on cookie sheet; place in moderate oven and bake for five minutes or until golden brown.
In large bowl, cut up bananas. Add pineapple, walnuts, sugar and marshmallows. Whip cream and add to fruit mixture. Stir ingredients until well mixed. Keep refrigerated until served.
Mix together cream cheese, condensed milk and Cool Whip. Add limeade and lemon juice and pour into shell. Makes 2 pies.
Thoroughly cream oil, oleo and sugars. Add vanilla and eggs. Sift dry ingredients. Stir in and blend well. Chill for 1 hour. Roll a teaspoon of dough into a ball. Roll ball in granulated sugar. Press down with fork. Bake at 375° for about 12 minutes. Do not overbake.
Mix sugar, flour and egg. Add baking powder, salt and vanilla. Mix well. Stir in nuts and apples. Pour into well greased pan (8-inch). Bake at 350° for 30 minutes.
Preheat oven to 350°. Coarsely chop ham, broccoli and onion. Grate cheese. Mix all ingredients except crescent rolls and set aside. Arrange crescent triangles in a circle on a 13-inch baking stone with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Evenly spoon filling over base. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered. Bake 25 to 30 minutes or until golden brown.
Brown ground beef, drain and rinse. In a large casserole or crock-pot, mix all ingredients together. Stir in ground beef. Bake at 300° for 1 1/2 hours, uncovered. Crock-pot: low setting for 3 to 4 hours. Good for party.
Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut out shapes or force dough through a cookie press onto an ungreased baking sheet. Bake at 400° about 8 minutes or until edges fare golden brown. Yields 60 cookies. Serving size is 3 cookies.