HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving 1/4 cup syrup. Line sides of an 8 x 10-inch baking dish with pineapple, slightly overlapping. Arrange yams in center. Pour pineapple syrup over yams. Combine flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over yams. Top with marshmallows. Bake at 350° for 25 minutes.
In large skillet, heat oil over medium heat. Add all vegetables, except onion, mushrooms and bell pepper. Cook until vegetables are almost to the desired tenderness, then add the onion, mushrooms and bell pepper, adding as much soy sauce as desired to taste. Cook up to 1/2 hour or until done to taste. Serve with rice, chow mein noodles or both.
Mix first 3 ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towel. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1 inch pieces. Makes 3 dozen.
Saute onion, garlic and bacon together. Add wine and broth; cook 10 minutes. Add defrosted peas; continue cooking over medium heat for 5 more minutes. Cook spaghetti according to package directions. Add mixture to spaghetti. Add egg and cheese; mix well and serve.
Fry hamburger in fat lightly. Saute onions in fat. Pour off some of fat. Put in tomatoes and simmer about 25 to 30 minutes. Combine all ingredients, except 1/4 cup cheese. Put in casserole and sprinkle cheese on top. Bake in a moderate oven about 30 minutes (not necessary to grate cheese, cut in small pieces).
Place eggs in 2 quart saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand about 30 minutes until cooled. Crack and carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into a bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard and pepper. Fold in capers and ham, reserving about 2 teaspoons of the ham for garnish. Mount egg yolk mixture in egg whites. Sprinkle with reserved egg yolk and ham.
Mix and bake 2 cake layers as directed on box. Cool layers; split each layer. Combine sugar and cornstarch in a saucepan. Add peaches and water; cook over medium heat, stirring constantly, until smooth and thickened. Cool mixture completely.
Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients except tomatoes and lettuce; mix well. Pour over shrimp mixture; toss lightly to coat. Cover and chill at least 2 hours or up to 24 hours, tossing lightly occasionally. Spoon salad onto lettuce-lined serving platter; garnish with tomatoes. Serve with additional picante sauce. Makes 6 servings.
Prepare a 9 x 13-inch casserole by greasing with butter or margarine.	Arrange in layers of bread, shrimp or ham, cheese and repeat with another layer.	Beat eggs well; add mustard, salt and milk. Pour over all. Let stand overnight in refrigerator. Bake 1 hour at 350°.
Mix in large bowl. Add water to soften batter up. Drop shrimp in. Lift out and put in hot oil.
Drain mushrooms and set aside. Melt butter and combine olive oil. Add remaining ingredients and saute for about 5 minutes. Add mushrooms and continue to saute, turning occasionally, for 5 to 8 minutes (until thoroughly heated, but not browned). Serve promptly with lightly spooned sauce.
Mix green beans, soup and 1/2 cup onion in casserole. Season with pepper. Bake at 350° for 20 minutes. Sprinkle onion rings on top and bake an extra 5 to 10 minutes.
In large bowl place water, yeast and sugar; place aside for yeast to grow. In a small pot, heat to melt Crisco and add milk. Add sugar and salt, cool and add to yeast mixture. Add flour, a little at a time, mixing well after each addition until you have a firm dough. Cover and set aside to rise to double in size. Remove from bowl, knead and roll out on floured wax paper. Cut with biscuit cutter. Fold each roll in middle with pat of butter inside each one. Place in a greased pan to rise again. Bake at 350° about 10 to 15 minutes.
Saute onion and mushrooms in margarine. Add bread crumbs and parsley. Place mixture on floured pieces and roll. Use a toothpick to hold together. Place in a shallow baking pan, seam side down and brush with butter and paprika. Bake at 400° for 25 to 35 minutes.
Melt chocolate and set aside to cool. Using electric mixer at medium speed to cream butter, add sugar gradually. Blend chocolate in. Add vanilla. Mix well, then add eggs one at a time, beating 5 minutes after each egg. Pour into pie shell and chill. Top with Cool Whip and chocolate shavings, if desired.
Preheat oven to 350°. Grease tube pan lightly. Mix all ingredients in mixing bowl. Blend until moistened. Beat for 4 minutes at medium speed. Pour into greased tube pan.
In a large heavy skillet, heat the oil. Add onion and cook until soft. Add chicken pieces and brown. Sprinkle with paprika to taste and cover chicken with broth. Cook, covered, until tender (about 45 minutes). Remove chicken to heated platter and keep warm. Thicken remaining broth with milk, sour cream and flour, stirring constantly. Arrange Spoon Dumplings around chicken on platter and serve with prepared gravy. Serves 4.
Use a crystal trifle bowl or small punch bowl and make 2 layers by using 1/2 of the ingredients for each layer. Split the pound cake horizontally. Spread with raspberry jam and put the 2 layers together like a sandwich. Slice the (sandwich) cake vertically about 1/2 to 1-inch apart. Dip into sherry wine and lay slices in bottom of glass dish. Make vanilla instant pudding with 2 1/2 cups milk. Pour over cake. Add a layer of well drained peach slices, strawberries and raspberries. Repeat. Top with Cool Whip and whole strawberries (fresh or frozen). Serves 20 or more.
Mix all ingredients until smooth. Yield: Frosts 2 (9-inch) round cakes or 36 cupcakes.
Season chicken with salt and pepper. Mix rice, soup mix, water and salt in baking dish. Put chicken over rice; dot with margarine. Cover. Bake at 350° for 1 hour and 15 minutes. Serves about 5.
Melt butter. Add flour; cook gently 3 to 4 minutes. Remove from heat. Add milk while stirring. Return to heat and cook until thick, stirring occasionally. Stir in sherry. In a small greased casserole, layer half the shrimp, mushrooms, almonds and sauce. Repeat layers. Top with Parmesan and crumbs. Bake at 350° for 30 minutes.
Mix all ingredients together, bake 350 for 40 to 50 minutes. Use a large casserole dish. This recipe increases in size. It's done when knife comes out clean.
Mix jello and 2 cups boiling water. Add blueberries and pineapple. Let set in 10 x 10 x 2-inch oblong dish. Soften cream cheese; fold in sour cream. Add vanilla and sugar; mix well. Fold in pecans; spread over blueberry mixture.
Put chocolate chips, margarine and vanilla in large bowl. Combine sugar and milk in large saucepan. Bring to a rolling boil; boil for 6 minutes. Stir constantly. Remove from heat. Pour ingredients in bowl; stir until butter and chips are melted and mixture thickens. Pour into a greased dish. Makes 5 pounds. Let stand for 5 to 6 hours before cutting.
Make a white sauce. Add bouillon and egg. Cook for 1 minute, stirring constantly. Remove from heat. Add wine, Tabasco sauce, Worcestershire sauce, salt and pepper. Add broken up crab meat to the sauce and pour into a 1 1/2-quart casserole. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes. Serves 6.
Cream shortening, sugar, salt and eggs. Add boiling water and let cool. Add yeast dissolved in cold water. Add flour. Let rise and then make into rolls. Let rise again and bake until brown in a 400° oven.
Make 9-inch crust with chocolate or Oreo cookies (made into crumbs) and melted butter. Chill.
Cream margarine, sugar, eggs and buttermilk. Sift together and stir in flour, soda and salt. Mix in pecans, cherries and dates. Chill for cookies.
Place corn meal and melted butter in a bowl. Add boiling water slowly and beat until smooth. Add milk and eggs; beat well. Pour into baking pan and bake in moderate oven at 350° for 30 to 40 minutes.
Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk. Dip chicken in egg mixture and dredge in flour mixture, coating well. Heat 1-inch of vegetable oil in a skillet (350°). Place chicken in skillet. Cover and cook chicken over medium heat 20 to 25 minutes or until golden brown. Turn occasionally. Drain chicken on paper towels. Yields 4 servings.
Brown beef and onion in skillet with one tablespoon oil. Pour all ingredients in baking dish. Mix well. Sprinkle cheese and cracker crumbs on top and bake in a 350° oven until cheese is melted and slightly brown.
Place sausage on bottom of baking dish, then add the vegetables on top and water last. Bake 3 hours at 350°.
Stir sugar into milk; heat until sugar dissolves. Soak gelatin in water. Dissolve in hot milk. Cool, then chill until mixture starts to thicken. Whip cream until stiff; add vanilla. Fold cream into custard. Sprinkle a few spoonfuls of the coconut evenly around the bottom of a medium size ring mold. Add the rest of the coconut to the creamed mixture, folding it in gently. Put into refrigerator overnight, covered with plastic wrap or foil.
Combine the first 6 ingredients. Chill for 1 hour. Roll in nuts and shape into a log. Return to refrigerator, wrapped in plastic wrap.
Fry bacon pieces. Add butter; saute onion pieces until golden brown. Add rice; saute 3 minutes. Put in a 2-quart casserole dish. Add consomme and water. Cover and bake at 350° for 1 hour. Serves 6 to 8.
Brown meat and onion together; drain. Add sauce, soup and consomm; heat to boiling. In 9 x 13-inch pan alternate layers of tortillas, meat mix and cheese three times, cutting tortillas in half if necessary to cover more of the pan. (A little sauce under the first layer of tortillas will keep them from sticking.) Bake for 30 minutes at 350°. Serve on a bed of shredded lettuce and top with chopped tomato and sour cream, if desired.
Mix flour, salt and baking powder. Add water and knead thoroughly; cover and let stand for 10 minutes. Make 10 or 12 balls, about 2 inches in diameter and then roll them flat and thin with a rolling pin. Make two slashes in the center. Fry on both sides in hot oil until golden brown. Sprinkle with powdered sugar.
Combine cornstarch, soy sauce and vinegar into paste. Boil water and add bouillon, ginger, pineapple juice and brown sugar and stir until bouillon and sugar are dissolved. Add cornstarch paste and boil until mixture is clear and thickens (stir to prevent sticking).
Put in large glass pan in oven; cook until tender. Turn as needed at least once during cooking. Put cracker crumbs on chicken and add enough water to cover chicken, it makes its own gravy. Put back in oven until done. Cook on 425°.
Spread cookie dough over a cookie sheet. Bake at 350° for 15 minutes, or until light brown. Cool completely. Drain juice from pineapple; add 1/2 cup sugar for glaze. Add cornstarch; mix with water. Bring to a boil until thick; cool completely. Cut across pineapple slices into 6 to 8 pieces. Drain mandarin oranges. Slice bananas. Pour 2 tablespoons lemon juice over and coat each slice.
Brown sausage and drain on paper towel. Mix all other ingredients together. Spread sausage in 13 x 9 pan and then pour mixture on top. Bake at 350° for 45 minutes or until lightly browned on top. For best results, combine ingredients the night before, then refrigerate the casserole and bake the next day.
Melt caramels with water and margarine in covered double boiler, or in a saucepan over low heat. Stir occasionally until smooth. Combine sugar, salt, vanilla and eggs. Gradually add caramel sauce; stir in chopped pecans. Pour into pie shell. Add the pecan halves on top. Bake at 350° for 45 minutes, more or less. Pie filling will appear very soft; firm as cooks and as cools.
Place warm water in bowl. Mix yeast into dry cake mix. Add flour. Mix and knead until smooth. Cover. Let rise in warm place 1 hour. Shape into rolls. Let stand until double in size. Bake in preheated 450° oven 20 to 25 minutes. Makes 2 to 3 dozen.
Mix lemon jello with cherry jello in hot water. Chill until syrupy. Add whipping cream. Mix cranberry mixture with jello mixture in a large bowl and keep in refrigerator. Good for snacks and with "holiday meal".
Brown ground chuck, green pepper, and onion together. Drain off grease. Mix together spaghetti sauce and mushroom soup, then add meat. Cook and drain noodles. Mix with meat mixture and pour in baking dish. Top with mozzarella cheese and pepperoni. Bake until brown. Approximately 30 minutes at 350°.
Boil the brown sugar, water, raisins, Crisco, cinnamon, cloves, nutmeg and salt together for 3 minutes. In a separate cup, mix soda, dissolved in hot water. When the ingredients are cool, mix together and add flour, baking powder and English walnuts. Pour into 2 round 9-inch cake pans and bake in a conventional oven at 350° for 50 to 55 minutes. If you also want to use candied fruits, bake for another 20 minutes. If you double the recipe, bake it in 1 (9 x 12-inch) oblong pan.
Slice eggplant 1/2-inch thick and slice again to make 1/2 x 3-inch sticks. Place eggplant on paper towels; sprinkle with 1 teaspoon salt and let sit for 20 minutes. Combine flour, 1 teaspoon salt and pepper in paper bag. Add eggplant and shake to coat slices with flour. Heat 1 1/2-inches oil in skillet until very hot. Fry eggplant until golden brown (do not crowd them; fry in batches if necessary). Drain on paper towels; sprinkle with salt. Serve immediately.
Place pork chops in Pyrex casserole. Mix ketchup and water and spoon over chops. Sprinkle with brown sugar and top with a lemon slice. Bake, covered, at 350° for 1 hour. Remove cover and continue to bake for 20 minutes or until brown.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in Rice Krispies cereal until well coated.
Slice peeled peaches into greased 9 x 13-inch pan. Sprinkle with 1 cup sugar.
Heat Bisquick and milk, then cool. Add yeast and sugar. Knead for 1 minute. Make into rolls and let rise for 45 minutes to 1 hour. Bake 12 minutes at 375°.
Cover bottom of Bundt pan with pecans. Mix sugar and cinnamon and divide into half. Melt 1 stick butter and pour into half of the cinnamon and sugar mixture to form glaze. Cut each biscuit into 4 pieces and coat with the sugar and cinnamon mixture. Layer one can of biscuits in bottom of Bundt pan and pour 1/3 of the glaze over it. Continue layering with the other two cans of biscuits and finish off with remainder of glaze. Bake at 350° for 35 minutes.
Brown meat and onion in fat. Sprinkle with salt and pepper. Add soup and milk; bring to a boil. Cook noodles in boiling water as directed. Combine meat mixture with noodles. Put in casserole. Bake 20 minutes at 350°. Serves 6.
Mix together sugar, cocoa and cornstarch. Mix well. Mix in milk and egg yolks; cook on low heat until it is thick. Put in margarine and vanilla after all of it is cooked. Put in uncooked pie shell and cook in oven at 375° until light brown. Add egg whites and brown.
Blend for 3 minutes. Let set for a while in refrigerator to thicken before using. Can be stored for 2 weeks in refrigerator. Use in place of canned milk (Eagle Brand).
Blend ingredients (except olives). Mix well. Mold 1 teaspoon dough around each olive. Place on ungreased cookie sheet. Refrigerate. Bake 10 to 15 minutes in 400° oven.
In bowl combine chicken, chilies, onions, cheese and seasonings. Mix well, chill until ready to use. Remove half of pastry from refrigerator at a time. Roll, on floured surface (9 x 12-inch) rectangle; cut into 9 small rectangles. Place 2 tablespoons of filling across center of each. Wet edges and roll pastry around filling. Crimp edges with fork. Place, seam side down, on lightly greased cookie sheet. Bake at 425° for 20 to 25 minutes until golden brown. Serve with salsa and guacamole. Makes 18.
Put all ingredients in bowl and mix. Put in well greased 10-inch pie pan or cake pan and bake at 350° for 45 minutes.
Cook bacon until crisp; remove bacon from skillet. Add ground beef and onion, cook, stirring until onion is tender. Stir remaining ingredients and heat through.
Combine dry ingredients; set aside. Cream together in large bowl the margarine, sugar, eggs and brown sugar. Add dry ingredients to creamed, alternating with buttermilk. Beat until smooth. Add nuts and raisins. Pour into well-greased 9 x 13-inch baking dish and sprinkle batter with following combined ingredients: 1/2 cup nuts, 1/2 cup brown sugar, 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon. Cover tightly; refrigerate overnight and bake at 350° for 35 to 40 minutes.
Pour can of peaches into small, square dish, pitted side up. Onto each half, put one teaspoon of brown sugar and 1/2 teaspoon of margarine. Cover each peach half with cinnamon. Cover juice around peaches with cinnamon. Microwave until margarine is melted and peaches are hot.
Mix dry ingredients together. Add water, salad dressing and vanilla. Mix with spoon until well blended. Pour in 9-inch square pan. Bake at 350° for 35 to 40 minutes.
Spray 13x9 inch Pyrex dish with Pam. Arrange potatoes; add onion. Crumble bacon. Sprinkle with cheese, top with sliced butter. Salt and pepper. Cover with foil and bake 45 minutes or 1 hour or until done at 350°.
Peel peaches and slice into bowl. Top peaches with strawberries, blueberries and melon balls. Cover tightly and chill. Just before serving, slice bananas into bowl and pour grape juice over fruit.
Mix and place in an 11 x 13-inch pan. Let stand overnight in refrigerator. Sprinkle grated cheese on top. Bake at 350° for 1 hour.
Mix sugar, milk and white syrup. Boil until small amount forms a soft ball. Take from heat and add the vanilla and peanut butter. Beat well and add nuts and pour into a buttered platter.
Mix first 4 ingredients thoroughly. Sift together next 3 ingredients, then stir in. Form roll 2 1/2-inches across. Wrap in waxed paper. Chill until firm. Bake at 400° on ungreased baking sheet for 8 to 10 minutes.
Combine stew beef and all ingredients except sour cream in covered casserole dish. Bake at 350° for 2 1/2 hours. Add sour cream and bake 30 minutes longer. Serve with rice or noodles.
Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes). Stir in parsley.
Combine flour, salt and pepper. Coat chicken with mixture. Shake off and reserve excess flour. Melt 2 tablespoons oleo in large skillet over medium heat. Brown chicken; remove from skillet. Add remaining oleo, mushrooms, onion and 2 tablespoons parsley. Saute until onion is soft. Remove from heat. Stir in reserved flour; blend in wine. Bring to boil; stir frequently. Add chicken. Cover, reduce heat and simmer for 25 minutes, or until tender. Serve over rice. Serves 4.
Mix peanut butter, sugar, milk and salt in pan and begin to cook over medium heat. Cook until the mixture forms hard, round ball when dropped into a cup of cold water. Remove from heat; add vanilla and butter. With a large wooden spoon, begin to beat the fudge until it cools and starts to thicken, approximately 300 strokes. Pour into a greased (butter) platter or pan. When it starts to set up, cut into 1 x 1-inch squares.
Melt margarine in large frying pan and add rice. Brown slightly and add chopped onion, salt and pepper. Add 1 can chicken rice soup and water. Bring to boiling point and simmer (covered) without stirring for 30 minutes.
Slice the eggplant into 1/2-inch slices. Salt and let sit for 15 minutes. Rinse; wipe dry. Place slices on a well-oiled cookie sheet, turning each slice to cover with oil. Bake at 350° for 10 minutes.
Rinse sauerkraut with cold water; drain well. Combine sauerkraut with pepper, onion, celery and celery seed in a medium size bowl. Combine oil, water, vinegar and sugar in a small bowl. Stir until sugar is dissolved. Pour over sauerkraut mixture. Refrigerate for 24 hours.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can Durkee French fried onions. Pour into a casserole dish. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer.
Peel and slice potatoes thinly. Lightly grease an ovenproof casserole. Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg. Press garlic over mixture. Add cream and milk. (This all can be done ahead of time and chilled.)
Brown ground beef and drain well; mix sour cream and soup into ground beef. Dip tortillas in hot water. Put ground beef mixture on tortillas (not too much). Sprinkle on cheese and roll tortillas. Then place, seam side down, in a greased baking dish (9 x 13-inch). Spread the remaining cheese over rolls. Bake at 350° for 15 to 20 minutes.
Place ingredients in casserole or baking dish with a tight fitting lid. Put ingredients, in order, starting with rice and corn. Finish with bacon strips on top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer, until bacon is crisp.
Marinate cleaned chicken in a little vinegar and water overnight. Place chicken in baking dish and sprinkle with spices, then sprinkle with lemon juice. Once in a while, just shake seasoning over the chicken. Bake at 350° until chicken is tender.
Mix all ingredients together. Bake at 350° for about 30 to 35 minutes.
Melt butterscotch morsels over low heat or microwave oven. Stir in unsalted peanuts and noodles. Drop by teaspoonfuls on wax paper until firm. Enjoy!!
Combine jello and boiling water, following package directions. Allow jello to gel slightly. Add all the other ingredients, except whipped cream. Fold in the whipped cream and chill. This can be put into a jello mold or a square pan to be able to cut into slices.
First, clean chicken. Combine hot sauce, seasoned salt and soy sauce in a bowl. Add chicken. Mix and let sit for 10 minutes. Boil rice. Cut potatoes, carrots and green pepper and boil separately from rice. Fry your chicken with a little grease, then cut up cabbage into the chicken. Add two cups water. Let cook down, then add the vegetables, curry powder and kidney beans to chicken. Let cook and then serve over rice. Delicious!
Beat together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Add chocolate chips. Sift together flour, 2 cups sugar, cocoa, 1 teaspoon salt and soda. Add water, oil, vinegar and vanilla. Mix well. Use small muffin pans and papers. Fill muffins 1/2 full with chocolate batter. Drop in 1/2 teaspoon cream cheese mix in center of each. Bake at 350° for 20 minutes. Makes 5 dozen.
Combine all ingredients, except rolls. Separate crescent rolls into 2 rectangles. Pinch seams together. Spread cheese mixture onto each rectangle. Roll up, starting at longest side, and seal closed. Cut each side into 16 slices. Place slices, cut side down onto baking pan. Bake at 350° for 15 to 20 minutes until brown. Makes 32 appetizers.
Combine first 3 ingredients. Shape into balls. Brown on all sides in skillet. Combine seasoning packet and water. Mix well. Pour over meat. Cover and simmer 30 minutes. Thicken gravy, if desired. This is quick and good, too.
Cream butter and sugar together until fluffy. Add next 4 ingredients. Sprinkle pecans on bottom of pie shell; pour the filling over pecans. Bake at 450° for 10 minutes. Reduce temperature to 350° and bake 35 minutes longer. Outer edge of filling should be set, center slightly soft or until knife inserted in center comes out clean.
Mix shortening sugar and eggs. Sift, flour, baking soda, salt and spices together. Add to liquid mixture. Blend well. Fold in raisins and nuts. Add hot applesauce, blend thoroughly. Pour into prepared pans and bake for 45 minutes, or until done. Bake at 350 degree.
Spread softened cream cheese in bottom of round pizza pan. Pour chili sauce over the cream cheese. Add pizza toppings. Sprinkle Mozzarella over all. Serve with tortilla chips.
Mix all ingredients and bake in greased pan in 300° oven for 55 minutes.