HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple. Cut up bananas in pineapple juice. Cover and let sit for 20 minutes. Drain and cut peaches into chunks. Drain cherries and cut in half. Mix fruit into glaze. Add drained bananas last.
Cook celery in water until just tender. Pour melted butter over toast cubes. Combine water from celery with enough milk to make 2 cups liquid. Cook the butter and flour over low heat until bubbly. Add the 2 cups of liquid, stirring constantly until thickened. Add seasoning. Arrange turkey and celery in a layer over 1/2 the toast cubes in casserole dish. Pour sauce over this and top with remaining toast cubes and press down. Bake 20 to 25 minutes at 350°.
Melt butter. Add cumin, mustard, picante sauce and flour; stir until smooth. Then add cheese and milk.
Bake meatballs at 350° on a cookie sheet until done. Melt the jelly; add ketchup and mustard. Pour over meatballs. Heat and serve. (Good as a potluck dish; put in a slow cooker.)
Slice squash or peeled eggplant in about 1/2-inch slices. Sprinkle with salt and pepper. Dredge both sides in self-rising flour. Drop in hot oil or bacon drippings in large frying pan. Cook both sides until brown. Drain on paper towels.
Mix and pour over fruit. Bake at 350° for 25 to 30 minutes.
Bake frozen pie shell 5 to 7 minutes. Place tomatoes in bottom of pie shell; top with crumbled bacon. Combine cheese and mayonnaise; pour over tomatoes. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together and pour into pie shell. Bake at 350° until golden brown.
Peel and slice potatoes. Boil just until tender and drain. Slice hard-boiled eggs. Layer potatoes, bacon, egg and onion in 13 x 9-inch baking dish. Pour sauce over mixture and bake uncovered at 350° for 30 minutes.
Combine milk, soup, pepper and 1/2 of can of French fried onions. Pour into 1 1/2-quart casserole dish. Bake uncovered at 350° for 30 minutes or heated. Top with remaining 1/2 can French fried onions. Bake uncovered 5 minutes or onions are brown.
Melt margarine; mix with eggs and pineapple. Add sugar and flour. Tear bread up; press into mixture. Bake in casserole dish at 325° for 45 minutes to 1 hour.
Boil potatoes until soft; drain. Add milk and onion. Add hot liquid. Make white sauce. Cook five minutes. Add parsley just before serving.
In buttered 2 or 3-quart casserole dish, mix all ingredients well. Cover with 1/2 cup "more" shredded cheese. Refrigerate immediately. Remove after 1 or more hours. Top with buttered bread crumbs. Bake at 400° for 30 minutes (45 minutes to 1 hour is better).
Preheat oven to 450°. Beat egg whites and salt until foamy. Add cream of tartar. Beat until stiff, then add sugar, about 1 tablespoon at a time, and vanilla. Beat well. Spread in greased 9 x 13-inch pan. Put in oven, turn off heat and go to bed! Do not peek!
Freeze first 3 ingredients to mushy 1/2 to 1 hour. Add pineapple juice and freeze to mushy 1/2 hour. Fold in egg whites and refreeze.
Chop apples. Boil in 1/2-inch water. Add honey; boil and stir. Sprinkle with cinnamon and eat.
Do not flour chicken. Fry chicken in oil, then fry onion and garlic until tender. Add tomatoes and broth. Boil for 5 minutes in the pot; add bay leaf, salt, rice, food coloring and green pepper. Blend and place in a long baking dish. Bake for 20 minutes or until rice is tender and has absorbed moisture. Garnish with peas and pimento, if desired. Yields 6 servings.
Beat eggs; add sugar, syrup, butter, vanilla and salt. Add pecans. Pour in pastry shells. Bake at 300° for 50 to 60 minutes.
Cream sugar, shortening and eggs together. Mix in the milk, nutmeg, vanilla and salt. Then slowly add and mix in the flour.
Cook squash in salted water; drain and mash. Add remaining ingredients except margarine holding back stuffing. Line 2-quart casserole with half of stuffing that has been mixed with 1 stick melted margarine. Fill with squash mixture and then sprinkle remaining 1/2 of stuffing on top. Bake at 350° for 30 minutes.
Sift dry ingredients together. Add remaining ingredients in order listed; mix thoroughly. Grease and flour layer cake pans. Spread in pans. Bake in preheated oven at 350° for 25 minutes or until cake tests done. Remove from pan; let cool. (I use only one can of cherry pie or strawberry pie filling between layers as well as filling and frosting following.)
Mix Jell-O in hot water, add cold water and pineapple and grated carrots; mix and put in refrigerator until set. Unmold on a bed of lettuce or serve from bowl. Good with all kinds of meals and easy to make at camp.
Cut asparagus in 1-inch pieces. Mix vegetables and soup, put in a casserole dish, top with cheese and add canned onion rings. Bake at 400° for about 25 to 30 minutes, or until firm and brown.
Soften cream cheese and mix 1 cup powdered sugar until well blended. Add each ingredient separately and mix well. After all ingredients are mixed, top with chopped pecans
Mix into stiff dough. Form into small balls. Flatten with bottom of glass or fork. Place without touching on cookie sheet and bake on middle rack at 375°.
Mix thoroughly and refrigerate overnight in a 13 x 9-inch glass pan. Bake at 350° for 45 minutes.
Cook broccoli; drain well and place in greased 10 x 10-inch casserole dish. Layer chicken on top of broccoli. Combine next 4 ingredients and pour over chicken. Sprinkle with cheese. Sprinkle cracker crumbs over all. Bake at 350° for 25 to 30 minutes.
Sift flour, baking powder and salt together. Cut in shortening. Set aside. Combine milk and sweet potatoes. Add to flour mixture and stir quickly. Knead lightly using as little flour on board as possible. Roll out to 1/2-inch thickness. Cut with floured cutter. Place on a greased baking sheet and bake in a preheated 475° oven for 12 to 15 minutes. Makes 25 biscuits.
Dissolve Jello in hot water. Add cottage cheese, pineapple, milk and mayonnaise. Mix well; stir in nuts. Pour into mold; chill until firm.
Combine first 4 ingredients in pitcher. Mix well. Pour over ice into tall glasses. Garnish with strawberry-pineapple kabobs. Yields 8 servings.
In a large frying pan, fry bacon until crisp. Put corn into hot grease. Stir corn, do not let it burn. Fry on medium. Crumble bacon into corn. Salt and pepper to taste. Cook about 45 minutes until grease has cooked out. Serve hot.
Melt in top of a double boiler: 1/4 pound miniature marshmallows (about 16). Pour hot mixture over jello. Stir until dissolved. Then stir in cream cheese. Add pineapple. Cool. Blend in whipping cream and mayonnaise.
In a 6 or 8-quart kettle, saute the bacon until crisp. Remove from pan and drain on paper towels. Remove all but 1/2 cup drippings from pan. In the drippings, saute the onion until tender, about 5 minutes. Add potatoes and water; bring to a boil and cook, covered, until potatoes are tender, about 10 or 15 minutes. Add corn and milk; heat gently. Add butter, salt and pepper. Sprinkle with bacon pieces when serving. Makes 5 1/2 quarts or about 25 servings.
Melt 1/2 package of almond bark in double boiler. Arrange 3 pecans in a cluster on a greased cookie sheet. Place unwrapped caramel on each cluster of 3 or more pecans. Place in oven at 325°, just until caramel begins to soften. Remove from oven and transfer to wax paper. Cool. Place with a spoon melted bark on each cluster. Cool. Store in a tin.
Sift together flour, ginger, cloves, nutmeg and allspice. Work shortening in a bowl until creamy. Add sugar and beat until well blended. Combine salt, water and rum; stir to dissolve salt. Stir soda into molasses and combine with water mixture. Add liquid mixture and sifted dry ingredients alternately to shortening mixture. Mix well after each addition. Cover and chill overnight. Heat oven to 375°. Roll a small portion of dough at a time. Place on a cookie sheet and bake.
Prepare and bake pie shell; let cool completely. Meanwhile, preheat oven to 350°. Grease a 9-inch pie plate. Beat eggs slightly, then add remaining ingredients and beat until well mixed. Pour into prepared pie plate; set plate in pan of cold water. Bake 30 to 35 minutes, or until silver knife inserted 1 inch from edge of filling comes out clean. The center may look a bit soft, but it will set as custard cools. When filling is completely cool, loosen from pie plate by carefully running a small spatula around edge and shaking plate gently. Holding custard just above far rim of pastry shell, carefully slip it into shell.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt. Combine soup, milk, sour cream, salt and pepper. Stir in potatoes. Layer the pork chops on top of potatoes and bake at 350° for 40 minutes. After baking, set the pork chops to the side and add the cheese and the French fried onions to the top of the potatoes. Bake the potatoes for five more minutes until cheese is melted. Serve with the pork chops.
Mix cherries and pineapple. Pour in baking dish (13 x 9-inch). Sprinkle with 1/2 box of yellow cake mix on top of fruit. Cut stick of oleo on top of cake mix. Spread pecans on top. Preheat oven to 350°. Bake 40 to 50 minutes or until cake mix is brown.
Heat oven to 400°. In medium bowl, combine pretzels, butter and 1 tablespoon sugar. Press on bottom of 9 x 13 x 2-inch cake pan. Bake 8 minutes. Cool.
Place orange juice in	large bowl. Beat 30 seconds. Add ice cream and blend. Fold in whip cream. Beat until smooth. Freeze, if necessary, until the mixture mounds. Spoon into pie crust and freeze until firm, at least 4 hours. Store any leftovers in the freezer.
Mix all ingredients, except cherries, together. Dot with cherries for color. Chill and serve.
Pour water in roasting pan with rack. Place chicken in center of rack. Place the first 4 vegetables around chicken. Sprinkle with salt, pepper and butter or dot with margarine (saving enough to top cabbage). Place cabbage leaves over the top of meat and vegetables. Sprinkle with butter or dot with remaining margarine. Put lid on pan; cook on medium heat for 30 to 40 minutes or until potatoes are tender.
In a saucepan, blend soup, 1/2 cup water and cheese. Heat slowly until cheese melts. Blend in remaining ingredients. Serves 4. Has approximately 6 grams fat per serving.
Peel potatoes and quarter (scrape new potatoes and leave whole). Add water, butter, salt and pepper. Bring to a rolling boil and reduce heat to simmer. Cook about 30 minutes or until potatoes are tender. Remove from heat. In small bowl, mix cornstarch with milk. Pour over potatoes and stir well. Return to medium heat and cook until the liquid thickens. Stir frequently. Yields 4 to 6 servings.
Saute meat, onion, pepper, salt and garlic powder. Add taco seasoning, tomato sauce, water and mushroom soup. Simmer; add tomato juice if needed. Cook 1 small package spaghetti (broken). Combine sauce and spaghetti in 9 x 13-inch pan. Mix in cheese. Top with grated cheese. Bake at 350° until cheese melts.
Combine pumpkin, salt and spices. Add remaining ingredients. Pour into 9 custard cups or an 8-inch square pan. Set in a shallow pan and fill pan to 1 inch with hot water. Bake at 350° for 40 minutes or until a knife when inserted in the center comes out clean.
Preheat oven to 350°. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake in a greased and floured tube pan, 10-inch or fluted, at 350° for 45 to 55 minutes, until center springs back when touched lightly. Cool right side up in pan for 25 minutes, then invert onto plate.
Prepare 3 cups finely shredded cabbage. Heat shortening in 10-inch skillet until melted. Stir in cabbage, celery, green pepper and onion. Cover and cook over medium heat, stirring several times, until vegetables are tender, about 5 minutes. Sprinkle with salt and pepper.
Mix cake mix, pudding mix, eggs and milk by hand until smooth. Add chocolate chips. Bake in 2 greased and lightly floured loaf pans at 350° for 50 minutes or until a soft touch bounces back. Cool 10 minutes and remove from pans. Makes 2 loaf cakes.
In saucepan, heat oil with 3 tablespoons butter. Add onion and saute over low heat until soft, but not brown, about 5 minutes. Add garlic and cook about 30 seconds. Stir in rice and cook, stirring frequently, until rice begins to turn yellow. Do not allow rice to brown. Add wine and simmer until wine has evaporated. Stir in 1 1/2 cups broth. Cover and cook over low heat until liquid is absorbed, about 10 minutes. Add remaining broth. Stir gently with fork. Cover again and cook 15 minutes or until rice is tender. Then stir in Parmesan and remaining butter.
Pour boiling water over oats and oleo. Let stand for 20 minutes. Use 3 minute oats. Add sugars, eggs, cinnamon, flour, soda, salt and nutmeg. Bake 35 minutes at 350° in long flat pot.
Pour 1 cup rice in bottom of glass baking dish. Pour cream of mushroom and 2 cans of water over rice. Add dry onion soup mix. Stir. Lay chicken in dish and salt and pepper and put butter on top of chicken. Bake at 350° for 30 minutes, covered. Uncover and cook 30 more minutes.
In a large baking dish, combine all ingredients except the ribs. Add ribs and cover and marinate in the refrigerator, turning occasionally at least 3 hours. Preheat oven to 350°. Remove ribs and reserve marinade. Place ribs on a rack in foil-lined pan. Bake 1 1/4 hours, turning and basting until done.
Heat sugar and vinegar until sugar is dissolved; cool. Combine undrained sauerkraut, celery, green pepper, onion and pimiento; combine with vinegar mixture. Chill. Serves 4 cups.
In a bowl, combine ground beef, bread crumbs, egg, garlic powder and salt. Mix well. On wax paper, pat meat mixture into a 12 x 8-inch rectangle. Combine the spices and sprinkle over meat. Sprinkle onion, cheese and mushrooms over meat. Roll up like a jelly roll. Pour tomato sauce over roll and bake for 1 hour at 350°.
Dissolve yeast and 2 tablespoons sugar in lukewarm milk. Add 3 1/4 cups flour to make sponge. Beat until smooth. Cover and let rise until light in a warm place away from draft (approximately 1 hour). Add butter and sugar creamed, eggs well beaten, raisins which have been floured, rest of flour or enough to make a moderately soft dough and salt. Turn on board, knead lightly and place in greased bowl. Cover and set aside in warm place until double in bulk, which should be in about 2 hours.
In large bowl, mix well sugar, milk, margarine and cocoa. Pour mixture in a saucepan and bring to a boil for about 1/2 minute. Remove from stove. Add oatmeal, raisins, peanut butter and vanilla flavoring. Cook mixture once again and remove from stove once it comes to a boil. Stir together and drop on wax paper. Allow 15 to 20 minutes to cool.
Preheat oven to 350°. Mix meat, bread crumbs, eggs, onions and seasonings into a firm ball. On waxed paper, press ball into a rectangle approximately 1 1/2 inches thick. Sprinkle 1 1/2 cups cheese on top of meat. Starting at one end, roll rectangle into a jelly roll, making sure you pinch ends closed. Place in baking dish or roasting pan and cover with marinara sauce. Bake 1 1/2 hours, adding remainder of cheese to top 5 minutes before removing from oven. Cool 10 to 15 minutes. Slice and serve.
Steam the beans until just crisp-tender, about 3 or 4 minutes. While the beans steam, place the oil in a small skillet with sunflower seeds. Stir the seeds over medium heat until they are golden brown. Do not overcook. Remove from heat.
Put cut-up vegetables in large pot. Add 3 quarts water and seasonings; cook for 45 minutes. Add instant potatoes and Velveeta cheese. Be sure and rinse your cut up vegetables several times before you add your 3 quarts water.
Grease casserole. Make a layer (use 1/2 of all ingredients) of potatoes, onion, beef, tomatoes, salt and pepper. Repeat as above ending with tomatoes on top layer. Cover and bake at 350° for 1 hour until potatoes are done. Serves 4.
Mix all ingredients well. Store in airtight container. To serve: Combine 1/3 cup dry mix to 1 cup boiling water. Makes 4 quarts dry mix.
In skillet, cook meat until brown. Drain off excess fat. Separate crescent dough into 8 triangles. Place on an ungreased 12-inch pizza pan with points to center. Press over bottom and up sides to form a crust; seal perforations. Spoon meat over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Cut franks lengthwise and insert cheese. Wrap biscuits around franks. Bake according to directions for biscuits.
Mix well. Pour into an 8 x 8-inch glass pan. Bake at 325° until firm, about 30 minutes.
Cut bacon slices into 2 pieces and wrap a cocktail wiener in each 1/2 slice. Secure with a toothpick and place in casserole dish. Sprinkle brown sugar over top of wieners. Cook in 350° oven until bacon browns.
Cook macaroni then drain. Add all other ingredients; mix well. Add ingredients in more or less amounts to suit taste. Makes 6 servings.
Mix all ingredients except lemon slices in a saucepan. Cover and simmer 20 minutes. Remove spices. Serve hot garnished with lemon slices. Makes 8 servings, about 1/2 cup each.
Mix all ingredients well and form into 1-inch balls. Place on ungreased baking sheet and bake at 350° for 15 to 20 minutes. (You do not have to precook sausage.)
Crush tomatoes; chop onions and peppers. Cook in pan for 30 minutes. Eat with tortilla chips.
Sauce: Heat diced celery, onions and carrots in frying pan for a few minutes (keep crispy). Put in blender and pulse until finely chopped. Pour in pan and add brown sugar, tomato juice, lemon juice, Worcestershire sauce and ginger. Cook until sugar melts (set aside).
Mix together. Optional additions: corn and ham, green peppers or mushrooms. Bake in a 350° oven for 30 minutes (done when knife stuck in middle comes out clean).
Trim 3/4-inch from ends of ladyfingers; place ends on bottom of 9-inch spring-form pan. Stand remaining ladyfingers around side of pan with cut sides facing in. Reserve 2 strawberries for garnish; mash remaining strawberries.
In a saucepan, cook vegetables in margarine until tender. Combine with soup, milk, macaroni, tomato and tuna in a 1 1/2-quart buttered baking dish. Bake at 350° for 20 minutes.
Whirl the first six ingredients in blender. Beat in salad oil and vinegar while blender is running.
Preheat oven to 350°. Grease and flour a 13 x 9 pan. Sift together the first 5 ingredients, then add to the rest of the ingredients. Beat ingredients for 4 minutes, then pour into pan and bake for 35 to 40 minutes.
Pound steak thoroughly. Dip into egg mixed with milk, then into crumbs or flour. Brown on both sides in hot fat. Season. Cover and cook over very low heat 45 minutes to 60 minutes. Serves 6.
Brown ground beef. Drain away fat. Add 6 cups of water, onions and celery. Bring to a boil. Add onion soup mix and bouillon cubes. Crush, by hand, whole tomatoes. Add to soup along with the juice. Add frozen vegetables and pasta. Boil for 10 minutes. Continue to boil until veggies and celery are tender. Let simmer on low heat and then serve.
Skin, slice and boil potatoes. Drain and cool a few minutes. Preheat oven to 400°. Put potatoes into lightly greased glass baking dish.
In a 13 x 9-inch pan, melt butter. Sprinkle crumbs (crushed vanilla wafers) over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down gently. Bake for 25 to 30 minutes at 350°. Let cool; cut into squares.
Mix all ingredients. Best when refrigerated 24 hours before serving, so as to marinate. Stir at least once.
Cream together margarine and sugar. Add eggs, one at a time, and beat well. Add flour and baking powder, sifted together, and blend in chocolate syrup. Add 3/4 cup chopped walnuts. Place in a greased baking dish and bake at 325° to 350° for 25 to 30 minutes.
Mix butter, sugar and brown sugar; then add eggs and vanilla. Sift together dry ingredients and add to mixture. Add chocolate chips and nuts. Drop golf ball sized spoonfuls 2 inches apart on an ungreased cookie sheet. Bake at 325° for 8 to 10 minutes, no longer. Remove from sheet to cool.
Cream margarine, powdered sugar and vanilla together. Add flour, salt and nuts. Put in refrigerator to chill; roll into walnut size balls. Bake at 325° for 20 to 25 minutes. While hot, roll in powdered sugar. Cool. Roll in plain sugar. Makes about 2 dozen.
Beat egg whites until stiff. Add 1/4 cup sugar to whites after stiff. Beat yolks, add 1/2 cup sugar while beating. Mix whites and yolks together. Stir in milk. Slowly pour over a block of vanilla ice cream. (Sprinkle nutmeg over top.)
Beat shortening, sugar, egg, milk and vanilla together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in nuts, dates and cereal. Drop by teaspoonful on a greased cookie sheet. Bake in preheated 350° oven for 10 to 12 minutes. Do not overbake.
Marinate chicken breast for 1 hour. Grill chicken, when done, place 1 slice of cheese on chicken, remove when melted. Top with chopped tomatoes and scallions.
In granite dishpan, put the water. Add the remaining ingredients. Let cool to 80°. Then weigh 10 pounds of fat, melted and strained through a cloth. Heat to 100°. Pour fat very slowly into 80° lye solution, stirring all the time you are pouring. Stir until it is the consistency of nice, thick cream. Stand until it begins to harden, then cut into bars. Put in boxes. Cover with cloth. The longer it stays, the whiter it gets and the better it performs.
Mix all ingredients and place in baking dish. Top with strips of bacon. Bake 1 hour at 350°.
After cake is removed from oven, while hot, punch holes in cake with wooden spoon handle. Pour cream in over cake. Then pour caramel topping over cake. Chill in refrigerator. After cake has cooled, top with Cool Whip.
Preheat oven to 350°. Cream Crisco and sugar. Add egg yolks one at a time and beat well. Sift dry ingredients and add alternately with buttermilk. Fold in stiffly beaten egg whites. Make 4 layers and bake at 350° for 30 minutes.
In a small mixing bowl, combine all ingredients except lettuce and tomato. Stir until thoroughly blended.
Position knife blade in food processor bowl. Add corn and pulse until finely chopped. Place in colander; drain 1 hour. Combine corn and remaining ingredients; stir well. Pour corn mixture into ungreased 2-quart casserole. Bake uncovered at 325° for 1 hour and 45 minutes or until set. Let stand 10 minutes before serving.
Stew chicken in stock pot for one hour. Cut up carrots, onion and stew with chicken. Take chicken out of stock pot and cool it in refrigerator. When cooled, de-bone the chicken and put back into the stock pot with vegetables.
Mix butter and sugars. Blend in eggs and vanilla. Add flour, soda and salt. Stir in M&M's. Drop on greased cookie sheet. Bake at 350° for 9 to 11 minutes. Press M&M's on top, if desired.
Brown hamburger meat. Add potatoes and onion, chopped into bite size pieces, and just enough water to cover vegetables. Cook until done. Add green chilies, tomatoes, Ranch Style beans, corn and cream of tomato soup. Heat and simmer. ENJOY!
Mix pineapple, flour, sugar and half of the cheese. Put into casserole dish. Add top layer of remaining cheese. Mix Ritz crackers (crushed) with melted butter. Put on top. Bake at 350° for 30 minutes.
Drain peas and chill. Prepare all other ingredients and mix together. Add peas and mayonnaise. Let chill until ready to serve. Serves 4 to 6.
In a 2 to 3-quart heavy bottom saucepan, combine milk and broth and heat on low heat. In a small saucepan, melt butter and stir in flour until absorbed. Keep warm. Don't let it burn. When milk and broth are hot (don't boil) whip in butter and flour mixture. Continue to cook at low heat and stir in cheese. When cheese is melted, add peppers. Squeeze water from spinach and chop. Add to soup. Add crab meat and continue to cook and stir on low heat, about 12 minutes. Just before serving, pour in beer. Taste and season with salt, pepper and Tabasco.
Heat apple juice; thicken with cornstarch. Stir in margarine and cinnamon; pour thickened apple juice over apples. Stir carefully; sprinkle with salt. Pour into pie shell. Cover with crust; brush top with melted butter or margarine or milk. Sprinkle with additional cinnamon and cook.