HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream ingredients together. Add one (1 pound 4 ounce) can crushed pineapple.	Stir soft bread crumbs. Sprinkle with cinnamon. Bake in buttered casserole at 375°, uncovered, for 45 minutes.
Combine first 5 ingredients and puree in blender. Set aside. Mix chicken, cream cheese and onion. Season with salt, pepper and cumin. Spread chicken mix in tortillas and roll. Lay in baking dish and top with sour cream mixture and Jack cheese. Cover with foil and bake at 350° for 30 minutes. Remove foil last 5 minutes. Makes 12.
Do not drain corn. Mix all ingredients together thoroughly. Bake at 350° for 35 to 40 minutes in an 11 x 7-inch baking dish. Puffs up and gets crusty on top.
Heat sugar, salad oil and vinegar to a boil. Mix all ingredients together and refrigerate overnight.
On a large platter or individual dishes, arrange greens. Combine remaining ingredients and arrange bean mixture. Drizzle dressing over entire platter.
Mix sour cream and cream cheese; add celery, onions, seasonings, red pepper and lemon juice. Mash shrimp and add to cheese mixture. Refrigerate overnight.
Cook broccoli according to directions. Add soup and cream cheese. Cook until cheese is melted. I add about 3/4 can water. This makes up fast in microwave.
Make a roux by heating oil and adding flour. Blend well and cook until very brown, stirring constantly so it will not scorch. Add onions and cook until tender. Season duck well. Fry duck in roux until oil comes out around the edges. Add warm water and cook slowly for about 2 hours, until duck is tender. Add oysters about 20 minutes before serving. Sprinkle with parsley and onions about the same time. Serve over rice.
Sift all but milk. Add milk unsifted. Put 1/3 cup of mix per cup of hot water.
Mix sugar, nuts, butter, aniseed, anisette, water and vanilla in large bowl. Beat in eggs one at a time. Combine flour and baking powder and stir into mixture. Cover with plastic wrap and refrigerate 3 hrs.
In a large bowl or dishpan, beat eggs. Add remaining ingredients in order, mixing thoroughly (easiest to mix with your hands after the oatmeal goes in!). Use ice cream scoop to put on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. The uncooked dough freezes well and cooks best when thawed to room temperature.
Mix first 5 ingredients in a large bowl. Roll into small balls. Place on wax paper and chill in refrigerator. Mix chocolate chips and paraffin in a double boiler and melt. Use toothpicks to dip each ball in chocolate mixture. Place on wax paper to cool. Ready to eat.
In a large mixing bowl, stir together with a fork, flour, sugar, baking powder and salt. With a pastry blender, cut in margarine and shortening until the mixture looks like small peas. In a small bowl, whip with a fork the beaten egg and milk. Pour the mixture from the small bowl into the large bowl and lightly stir with a fork. Lightly flour the counter and pour mixture out on the counter and knead about 12 times. With a light amount of shortening (if needed), roll dough to 1/2-inch thickness. Carefully cut 9 biscuits as close together as possible and bake at 425° on an ungreased cookie sheet for 10 minutes. Slice strawberries on a cutting board and put in bowl with about 2 tablespoons sugar, or to your taste. Split open biscuits and put strawberries inside and on top. Top with whipped cream or ice cream.
Set oven to 325°. Place meat in a plastic bag and set in a deep bowl.
Cream sugar with butter and eggs. Add flour, cinnamon and cloves. Add two cups raw apples plus diced dates (I use raisins). Add nuts, hot water and soda, dissolved in very small amount of hot water. Beat well. Bake at 350°.
Heat pineapple. Add jello and stir until dissolved. Cool. Then add buttermilk, Cool Whip and nuts. Stir and mix well. Pour into large mold or bowl. Chill. Use a large bowl to mix this in.
Mix all together. Use round pump bread. Slice off the top and pull out insides. Pour dip into hollow bread and serve.
Cook broccoli according to package directions. Drain. Separately blend flour and butter. Add milk and cheese. Cook, stirring, until thickened. Add broccoli and ham. Heat. Blend in sour cream, but do not boil. Serve over rice.
Sift flour, baking soda, salt, cinnamon and sugar. Add banana, oil, pineapple and juice, vanilla and eggs to dry ingredients; stir to blend mixture (do not beat). Pour into greased angel food pan and bake at 350° for 1 hour and 15 minutes. Set aside to cool on rack without removing from pan. Serve plain, with whipped cream, ice cream or favorite topping.
Cook pasta according to package directions, drain and keep warm. Saute garlic in oil in skillet until tender. Add lime juice and sherry, cook over high heat 5 minutes or until mixture is reduced to 1/4 cup. Add green onions and chopped tomato. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in black beans and next 3 ingredients. Pour over pasta, toss to coat. Sprinkle with parsley, serve immediately.
Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate in the refrigerate for about 15 hours. Squeeze marinade from meat by rolling strips with a rolling pin. Place meat on baking sheets or an oven rack and dry at 175 degrees F for about 9 hours, turning once. If using a rack, place foil under it to catch the drippings. Makes 40 to 50 strips.
In a large skillet, heat butter and add sage, thyme, celery and onion; saute 5 to 7 minutes, until onion is tender. Add bouillon cube and boiling water; stir. Add salt, pepper, cheese and parsley.
Wash and dry chicken. Season with a mixture of 2 teaspoons salt, pepper and garlic powder. Mix together the vermouth, lemon juice, olive oil, thyme and parsley. Marinate the chicken in the mixture for 1 hour. Drain chicken well. Roll in the flour mixed with the remaining salt, then the eggs and finally the bread crumbs. Melt the butter in a large skillet and cook the chicken until browned and tender. Turn the pieces frequently.
Dissolve Jell-O in 2 cups hot water. Add 2 cups cold water. Add remaining ingredients and chill until firm.
Cook spinach and drain thoroughly. Mix with yogurt and soup mix. Mix crumbs and Parmesan cheese and sprinkle on top. Bake at 350° for 25 to 30 minutes.
Cook broccoli and pasta separately. When pasta and broccoli are done, mix together. Add Parmesan garlic sauce. Mix well and serve. If you like, sprinkle with Parmesan or Romano cheese.
Drain mushrooms; reserve liquid. Add enough milk to mushroom liquid to make 1/2 cup. In mixing bowl, combine liquid, egg, Worcestershire sauce, seasonings and bread crumbs. Let stand for 5 minutes. Stir in beef and mushrooms. Mix. Shape into loaf in baking dish. Bake at 350° for 1 hour. Combine ketchup and corn syrup. Brush on meat top. Bake meat loaf for 15 more minutes.
Mix oil, vinegar, sugar, salt and pepper good and pour over vegetables. Stir or turn once or twice so the sauce can penetrate all vegetables. Will keep several days in refrigerator. (Make the day before using, turn often.)
Brown and drain sausage. Stir in tomato paste, onion and seasoning. (Mixture will be thick.) Cook over heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit-lined cups. Sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown.
Halve bread lengthwise. Pull out some of the insides to make shallow hollows. Broil bread boats 1 to 2 minutes. Stir mustard and pepper into mayonnaise. Mash eggs in bowl. Add ham, green pepper and mayonnaise mixture. Spoon into bread. Top with tomato slices and cheese. Broil just until cheese melts.
Preheat oven to 350°. Mix dry ingredients and set aside. Cream the butter and sugar. Stir in corn syrup. Mix in dry ingredients. Roll out to 1/8-inch on floured surface. Cut into shapes. Place on baking sheets. Bake at 350° for about 10 minutes. Decorate.
You will need an accurate candy thermometer and two people to beat the fudge and drop it into creamy mounds. If you're on your own, you may want to pour the beaten fudge into a pan instead, because it sets up quickly.
Grease an 8 x 8-inch pan. Melt together 2 squares of chocolate with butter in a saucepan; remove from heat. Add 1 cup sugar, 2 eggs and 1/2 teaspoon vanilla, stirring until blended. Add flour, salt and nuts. Bake at 325° for 40 minutes.
Drain juice from cherries. Add to sugar; bring to boil. Dissolve jello in mixture. Add cherries, nuts and pineapple. Allow to congeal.
Meat: In a bowl, add ground pork, ginger, soy sauce, onion, cabbage, sugar, sesame oil, salt and pepper. Stir and mix with hands until mixture becomes sticky. Place 1 tablespoon of meat mixture in the center of each Gyoza skin. Moisten edges of Gyoza skins with water; fold skin over meat and pinch edges to seal. Sprinkle Gyoza with cornstarch to prevent them to sticking to each other. Makes 50 to 60 Gyoza. Can be frozen until ready to cook.
Beat eggs. Add milk and dry ingredients, then add all other ingredients. Fold. Pour into baking dish that has been greased. Dot top with butter. Bake at 325° for 45 minutes. Remove from oven, stir, then bake 15 minutes longer.
Mix well together Cool Whip, pineapple, pudding and Jell-O. Spoon into graham cracker pie crust. Chill well.
Toast bread and spread with 2 tablespoons butter while still hot. Arrange toast in buttered pan and sprinkle with raisins. Beat eggs; add salt and all but 2 tablespoons sugar. Add milk and stir to mix. Pour over toast and let stand for 10 minutes. Press toast down so that it soaks up most of the milk mixture. Mix cinnamon with 2 tablespoons sugar and sprinkle over top. Bake in 350° oven about 25 minutes until top is brown. Serves 5 or 6.
Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and one tablespoon melted shortening. Stir just until dry ingredients are moistened. Heat 1 tablespoon Crisco shortening or Crisco oil on medium-high heat in heavy large nonstick skillet. Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 to 2 minutes or until golden brown on each side. Drain on paper towels. Serve immediately. Makes 6 servings. Contains 185 calories, fat 7 g (63 cal or 34% of total calories), sat fat 1 g (<5% of total calories), carb 27 g, protein 6 g, chol 35 mg and sodium 125 mg.
Combine coconut, flour, 1 cup sugar, salt and soda with butter until mixture is a coarse crumble. Set aside 1 cup of mixture. Press remaining mixture into a 9 x 12-inch pan.
Spray a 9 x 13-inch pan with cooking spray. Spread crescent rolls in bottom of pan. Bake according to instructions on package. Set aside to cool.
Brown and cook steak in 2 cups water until tender (about 30 minutes). Add peppers, onions and tomatoes. Cook until peppers are tender. Thicken with flour and salt to taste. Serve over white rice.
In a large bowl, mix boiling water, sugar, salt, and oil. Let cool and add eggs. Add the yeast in the warm water. Add 7 cups flour. Will keep a week in refrigerator. After shaping rolls from refrigerator, let rise before baking. Bake at 400 degrees for 15 to 20 minutes.
Bring mix to boil. Cover and simmer for 5 minutes. Remove from heat to cool 15 minutes.
Mix together flour, soda, salt, nutmeg, and cinnamon. Cream shortening, sugar, eggs, and vanilla and then add dry ingredients. Mix well. Stir in oats and raisins. Drop by heaping teaspoons. Bake at 350 for 8 to 10 minutes. Don't over cook.
Cover cucumbers in salt water overnight. Drain and dry (cut if desired). Boil vinegar and sugar until clear. Add cucumbers, let stand over low heat until they loose their green color. Place 1 teaspoon spice in bottom of each quart jar. Add pickles, cover with hot syrup and seal.
Mix first 6 ingredients and cook 3 minutes. Cool. Pour in baked 9-inch pie shell. Garnish with prepared whipped topping.
Soften yeast in lukewarm water; add melted butter, sugar and salt. Blend in egg. Gradually add sifted flour, mixing until dough is blended and soft. Roll out dough on well-floured board. Brush lightly with melted butter and sprinkle with sugar. Cut in 1 1/2-inch squares. Place 1/2 of a maraschino cherry in center of each square. Let rise until light, about 25 minutes. Bake at 400° for 15 minutes on greased cookie sheet.
Scald milk. Mix sugar, flour, salt and egg yolks with about 1/4 cup of the milk. When milk is hot, add sugar and egg yolk mixture. Stir until thick. Add oleo and vanilla. Stir until oleo is melted. Remove from heat and cool. Use some of the cooled pudding to line inside of bowl so vanilla wafers will stick to sides. Line bottom and sides of bowl with wafers. Slice bananas and layer. Add 1/2 of cooled pudding, then repeat wafers and bananas. Top with meringue and bake in a 350° oven for 10 or 15 minutes, until brown.
Cut and skin chicken; arrange in baking pan. Combine rest of ingredients; pour over chicken. Bake for 1 1/2 hours at 350°.
In a mixing bowl combine sugar, flour and salt. Cut in butter until mix resembles coarse meal. Reserve 1 cup of mix and combine with cinnamon and nuts. Set aside.
Cream butter and sugar. Add eggs. Blend in dry ingredients sifted together. Add mashed bananas and nuts (1/2 cup of pecans). Pour batter into a loaf pan. Bake in a moderate oven for 50 to 60 minutes.
Put 1/2 cup water and the sausages in a Dutch oven. Cook 5 minutes to help cook off grease. Remove cover and cook sausages until brown, turning frequently. Remove sausage and slice in 1/2-inch thick slices. Drain remaining water. In the Dutch oven, brown onions, peppers and garlic. Add all other ingredients. Cook 20 minutes until done.
Combine all ingredients. Roll into balls and place on ungreased cookie sheet. Bake at 400° for about 15 to 20 minutes until browned. Can be frozen cooked or uncooked.
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. (One to 2 tablespoons more water can be added if needed.)
Dissolve gelatin in boiling water; stir in cold water. Chill until thickened. Drain pineapple; reserve juice. Mix pineapple and bananas. Add to jello along with marshmallows. Mix well. Pour into a 9x13 pan and chill until firm.
Grease bread pan. In large bowl combine all ingredients except cranberries and nuts. Stir until well blended. Stir in cranberries and nuts. Pour into prepared pan. Bake 35 to 40 minutes in 350° oven or until toothpick inserted comes out clean. Immediately remove from pan. Serve warm or cool.
Place fruit on bottom of ungreased 8 1/2 x 11 1/2 cake pan. Sprinkle gelatin over fruit. Combine remaining ingredients in medium size bowl. Mix well. Spoon over fruit. Bake at 375° for 40 to 45 minutes or till golden.
Mix first 3 ingredients together. Make fine crumbs from the stuffing mix. Dip breasts in first mixture, then roll in crumbs. Place in ungreased dish. Cover with foil and bake at 350° for 1 hour. Remove foil for last 10 minutes of baking.
Roll graham crackers to fine consistency. Mix with melted butter and pat in bottom of 8 x 8-inch pan to form crumb crust.
Mix first three ingredients. Microwave on High for 8 minutes. Add butter and vanilla. Stir and microwave for 3 minutes on High. Stir until foamy. Pour onto greased cookie sheet, refrigerate and cool. Break in pieces.
Cook rice until tender. Cook sausage in skillet. When half done, add chopped onion, pepper and peas. Add cooked rice to mixture. Add salt and pepper to taste.
Mix together and form into patties. Brown in hot skillet with Crisco oil. Very good with white breakfast gravy.
Line muffin tins with paper baking cups. Fill each with 1/3 cup batter. Bake 20 to 25 minutes at 350°. Cool. Prepare pudding using skim evaporated milk instead of 2 cups whole milk. Refrigerate until set, about 1 hour. With thin sharp knife, slice off tops of cupcakes. Spread bottom with about 1 1/2 tablespoons pudding each. Replace tops. Sprinkle with confectioners sugar.
Grind cranberries and oranges, peel and all. Add pineapple and pecans. Prepare Jell-O with 2 cups boiling water and sugar. Pour into ground fruit and put in containers. Keep in refrigerator. It will keep a long time.
Cream margarine, oil, sugar and 10x sugar well. Add remaining ingredients and blend well. Drop by spoonfuls on ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Cream together butter and sugars. Add eggs and beat until fluffy. Sift dry ingredients together and add to creamed mixture. Stir in oatmeal, nuts and chocolate chips. Add vanilla. Drop by spoonfuls onto baking sheet. Bake in 350° oven for 10 to 12 minutes or until lightly browned.
Cream shortening and sugars. Add pumpkin, egg and vanilla. Mix well. Mix dry ingredients; add to creamed mixture and blend well. Stir in nuts. Drop onto greased cookie sheets. Bake 10 to 12 minutes at 350°. Cool and frost.
Preheat oven to 350°. Lightly grease loaf pan. Mix all dry ingredients in small bowl. In mixer, cream butter, sugar, pumpkin and eggs; slowly add dry ingredients. Mix well. Stir in chocolate chips and nuts. Bake at 350° for 1 hour.
Cream butter, sugar, eggs and honey. Add dry ingredients alternately with cream. Beat in fruit and nuts. Pack into 2 greased and floured medium sized loaf or 3 small loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on the lowest rack. Bake at 300° for 60 to 65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen with a knife and remove from pan. Store in an airtight container in the refrigerator.
Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine flour and baking powder; add to chocolate mixture, stirring well. Wrap dough in wax paper and chill 2 hours. Divide dough in half. Roll out each half 1/4 inch thick on a well floured cloth or board. Keep remaining dough chilled until ready to roll. Cut dough with animal cutters, place on lightly greased cookie sheet and bake at 350° for 10 to 12 minutes. Cool cookies on wire rack.
Mix the hamburger meat with the onion, salt, pepper and egg. Take 2 tablespoons of meat and put in a deep dish. Work the meat to make like a cup. Take the beans with the mushroom soup and mix well. Fill cups. Bake at 350° for 20 to 25 minutes. Good with rice or potatoes.
Brown ground meat, drain, then mix all ingredients in pan. Bring to a boil for about 5 min. then simmer 10 min.
In a large pot, cut up Boston butt; put in onion, vinegar, hickory smoke, oregano, cayenne pepper, red crushed pepper and garlic powder. Cover the Boston butt with water. Cook until tender. Drain the Boston butt and save. To this, add mustard and barbecue sauce and pour back over your Boston butt.
Mix tomatoes, peppers, onions and salt. Let stand for 1 hour; drain well. Add remaining ingredients. Tie spices in a cloth bag and bring to a boil. Simmer 20 minutes. Pour at once into hot sterilized jars. Makes 6 pints.
Whip Cream and set aside. Beat Cream Cheese, Confectioner Sugar and Vanilla until smooth; fold in Whipped Cream. Put one Vanilla Wafer in each Muffin Tin Liner. Put a heaping teaspoon of Cream Cheese mixture over cookie and top with Pie Filling. Makes about 12 tarts.
Cook flour, eggs, sugar, water and juice until thick. Cool and add pineapple and marshmallows. Add 1 pint whipped cream and chill. (May be frozen.) Add maraschino cherries, if desired.
Brown sausages in skillet. Add ground beef, stirring until lightly browned. Drain off excess fat. Stir in tomatoes and gravy mix. In a 2 1/2 or 3 quart casserole, combine meat mixture with beans. Cut onions into thick slices. Pierce each with 3 or 4 cloves. Arrange onion slices on top of casserole and sprinkle with brown sugar. Bake at 350 degrees for about 1 hour. Serves 6-8.
Whisk ingredients together until smooth and creamy. Refrigerate. Serve over tossed salad. Yields 2 1/2 cups.
Preheat oven to 350°. Grease and flour a Bundt pan. In a medium size bowl, sprinkle baking soda over dates, add hot water and set aside. Cream the shortening, butter, sugar, eggs and vanilla. Sift together the flour, salt and cocoa, then add to creamed mixture and combine. Put in the date mixture and combine. Fold in the nuts and chocolate chips. Pour the batter into the prepared pan and bake 35 to 40 minutes. Let the cake cool before slicing.
Brown onion in bacon fat. Cut chicken into serving pieces. Season and fry in bacon grease. Pour off fat and place chicken and onion in heavy kettle. Add water, tomatoes and Worcestershire sauce. Cook slowly over low heat for 1/2 hour. Add lima beans, okra and corn. Simmer for 1 hour. Add oleo and crumbs; cook 1/2 hour longer. Makes 6 servings.
Brown steak in margarine in large skillet. Add garlic salt. Cover and let simmer while preparing celery, onions and cabbage. Add to steak with Worcestershire sauce and bacon drippings. Cook until tender, then add cooked rice. If it seems dry, add water before adding rice so as to have some gravy.
Combine syrup, sugar, salt, butter, nuts and vanilla. Mix well. Add eggs. Pour into pie shell. Bake in preheated oven at 350° for approximately 45 minutes. (Pecans can be substituted.))
Spray pie pan with Pam. Layer chilies, then cheese in pan. Beat rest of ingredients together and pour over layers. Bake at 350° for 50 to 60 minutes. Serve with picante, if desired.
Saute mushrooms in margarine. Cool to room temperature. Drain and reserve liquid. Preheat oven to 400°. Prick pie crust with fork tines several times. Prebake pastry for 5 minutes.
Mix and put in pie plate or quiche dish. Cover with sliced almonds. Cook at 350° for 20 minutes or bubbly. Serve with Ritz or Town House crackers.
Put contents of all 3 boxes in saucepan and add 3 cups water. Bring to a boil until thickened. Let cool completely and then add Cool Whip, oranges and pineapple. Refrigerate.
Cream sugars and margarine. Add eggs and mix well. Add vanilla and flour. Mix. Put teaspoons on hot waffle iron. Cooking time varies according to your iron.
Cook and drain spinach. Mix spinach, soup and stuffing mix. Pour into 1-quart casserole dish. Cover with more stuffing mix. Bake at 350° for 20 minutes, until bubbly.
Place rice on bottom of large ungreased casserole. In a separate bowl, stir together all other ingredients and pour over the rice. Cover and cook in a 400° oven for 2 hours.
Fry pork chops until brown. Place in a large baking pan. Add the other 3 ingredients and 2 1/2 cups water; stir with a spoon until soup and water are mixed. Cover pan with aluminum foil and bake at 300° for 1 hour. Check occasionally to see that chops do not stick to bottom of pan.
In heavy skillet, heat oil. Add shallots and cook slowly until softened. Add shrimp and cook just until they turn pink and curl. Add mustard, pepper and capers. Toss to coat the shrimp. Remove shrimp to a serving dish. Add wine to skillet, increase heat and stir rapidly, scraping the pan. Pour sauce over shrimp.
Saute onion and margarine. Remove skillet from heat and stir in all other ingredients but peppers and cheese. Lightly grease a 13x9 pan. Lay half of rice mixture in casserole then top with half of pepper and half of the cheese. Repeat with second layer of rice, peppers and cheese. Bake uncovered at 375 degrees for 25 minutes.
Brown meats together over medium heat in skillet. Drain. Cube cheese and add to meat until melted. Add seasonings and mix well. Spread on slices of bread and freeze on cookie sheet. Package together when frozen. To serve, place back on cookie sheet and broil 5 minutes. (Makes a lot of tasty snacks which are adequate for a meal when served with a vegetable tray.)
Cook meat, onions and peppers; add other ingredients and stir. Drain kidney and butter beans; add all beans last and stir gently so you don't smash them. Bake at 350° for 45 minutes.
Arrange strawberries in bottom of pie shell. Mix cream cheese until soft and creamy. Gradually add sugar, blending well. Add vanilla. Fold in whipped topping and spoon into pie shell over berries. Chill at least 3 hours. Garnish with additional berries, if desired.