HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly drain pineapple, reserving juice for other recipes used. Cream together margarine, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add alternately with milk; mix until well blended. Add vanilla and lemon extract; fold in fruit. Pour batter into a greased and floured 9-inch or 10-inch tube pan. Place in cold oven and bake at 250° for 1 hour and 25 minutes or until tests done. Cool on rack 25 minutes. Remove from pan. Serve plain or dust with powdered sugar, if desired.
Boil macaroni; add Velveeta cheese mix. Add sour cream; mix. Put in a large baking dish. Add shredded cheese on top. Bake at 350°. Serves 10 to 12 people.
Mix in bowl paprika, Worcestershire sauce, sugar, vinegar, oil and sesame seeds. Arrange spinach with sliced strawberries in salad bowl. Before serving, toss with dressing. Enjoy!
Cream together butter and sugar. Add cinnamon and cloves. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour the mixture into pie shell and bake at 350° about 1 hour or until knife, inserted in center, comes out clean. During the baking the oatmeal forms a chewy nut-like crust on top.
Combine all ingredients in a bowl and toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450° for 35 minutes or until golden.
Line pie shell with foil and bake at 450 degrees for 5 minutes. Remove foil and bake for 3 to 5 minutes. Remove from oven. Reduce heat to 325 degrees.
Peel and slice potatoes into large slices. Boil in salted water until done. Mix while hot with remaining ingredients.
Combine cream cheese, 1/3 cup sugar and egg and beat well. Stir in chocolate chips and set aside. Blend together flour, cocoa, oil, sugar (1 cup), vanilla, soda, water and vinegar. Batter will be thin. Pour into 8-inch pan, then drop cream cheese mixture over batter and swirl through. Bake 50 to 60 minutes in a 350° oven. Cool and cut into squares.
Cut up lettuce. Drain well. Add tomatoes, beans and olives. Wait until serving to add chips, cheese and dressing.
Bake cookie dough in pizza pan. Make glaze with sugar, juices and cornstarch. Add cream cheese and spread on cookie dough. After it's baked and cooled, add all the fruit, one layer at a time, until all are used.
Soften cream cheese and mix in Ranch dressing. Spread over shells. Top with ham, olives and cheese (thin layer; or other toppings, if desired.) Roll shell tightly and cut in 1-inch strips.
Cream the shortening and sugar. Add beaten egg yolks. Sift flour, salt and baking powder together and add alternately with the liquids. Fold in beaten egg whites last. Pour into 2 greased and floured 9-inch cake pans and bake in 350° preheated oven for 30 to 35 minutes. Frost with Orange Frosting.
Beat all ingredients except wafers and pie filling. Line cupcake liners with one wafer each and pour mixture in. Bake 20 to 25 minutes at 350°. To serve, top with cherry pie filling. Makes 14.
Sprinkle chicken breast with garlic powder, Accent, pepper and parsley flakes. Melt 1 stick of butter. Pour in a bottle of ketchup, ground mustard and 1/2 bottle of cooking sherry. Heat, then pour on top of chicken. Bake at 375° for 1 hour. Take out and top with a can of whole tomatoes and chopped green onions. Bake 15 more minutes. Serve over rice.
Blanch broccoli in boiling water and drain. Heat 1 tablespoon of safflower oil in a medium skillet, then add onion. When it begins to brown, add hot pepper flakes and tomatoes. Cover, lower heat and simmer for 15 minutes. Add broccoli, basil and salt. Cover and simmer slowly until broccoli is tender, about 8 minutes. Add the olive oil. Boil pasta in rapidly boiling salted water until al dente. While pasta is cooking, heat remaining 1 tablespoon safflower oil in wok or medium skillet, then quickly saute chicken, tossing over high heat about 1 1/2 to 2 minutes. Do not overcook. Add garlic and cook another minute or so. Add the chicken to the sauce. Pour over the pasta and serve.
Preheat oven to 375°. Wash blueberries; drain on paper towels. In a medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7 to 8 well-drained blueberries. Push dough from sides to cover berries and pat down. Bake for 8 to 10 minutes until light brown.
Prepare macaroni and cheese as directed. In large skillet, brown the beef with onion and drain. Stir in vegetables, ketchup, water, mustard and garlic powder. Cook until vegetables are tender, about 10 minutes. Add cheese and stir until melted. Mix in macaroni and cheese. Season with salt and pepper. Makes 4 to 6 servings.
Bake cake as directed on box. Mash out liquid from pineapple and drain on paper towel. Mix with next 2 ingredients together. Put half of frosting on top of cake, then oranges, then other half of frosting.
Place the graham cracker crumbs in a small bowl. Melt butter and add to crumbs. Add sugar. Mix ingredients together and place in a spring-form pan; press to the bottom. Save a small amount of crust mixture to sprinkle over the top of the cheesecake.
In a large bowl, stir eggs, syrup, chocolate, sugar, butter and vanilla until blended. Add pecans. Pour into pie shell. Bake at 350° for 50 to 60 minutes or until knife comes out clean; insert knife halfway between center and edge of pie.
In large skillet, cook pork and beef; drain fat. Add onion, Italian seasoning and garlic powder; cook until onion is soft. Add Manwich and water; simmer 5 minutes. In large 3-quart casserole, layer half the meat mixture, macaroni and both cheeses. Repeat layers using remaining meat, macaroni and cheeses. Bake at 350° for 30 minutes.
Cook macaroni. Drain and put back into pan. Add butter, milk, salt, pepper and 1 1/4 cups cheese. Stir until mixture is smooth. Put macaroni into greased baking pan. Divide bread crumbs in half, stir into macaroni. Bake at 350° for 30 minutes, stirring occasionally. Sprinkle on remaining cheese and bread crumbs; broil for 1 minute or until brown.
Combine ground beef, pork sausage, seasoning mix, egg and onion; mix well and shape into 1-inch balls. Place meatballs in a large skillet and brown on all sides. Drain off fat. Combine enchilada sauce, soups and cheese. Pour over cooked meatballs. Bring to slow boil, reduce heat and simmer 20 minutes. Serve over rice.
Arrange apples in a greased baking dish. Pour orange juice over apples. Combine 1/2 cup sugar and cinnamon. Sprinkle evenly over apples. Combine flour, 1/2 cup sugar, salt and butter until mixture is crumbly. Spoon over apples.
Empty green beans into 3-quart pot. Add 3 cups of hot water. Cook about 20 minutes on high. Add water if needed. Add butter and almonds; cook another 25 minutes. Drain before serving.
Step 1: Wash cucumbers and cover with salt solution for 7 days, 2 cups canning salt to 1 gallon cold water.
Blend all ingredients in blender until smooth. Place in ungreased casserole dish and bake for 25 minutes at 425°.
Pat uncooked ground chuck into casserole dish. Sprinkle onion on beef. Spread undiluted soup over beef and onion. Layer Tater Tots on top. Bake, uncovered, at 350° for 1 hour.
Brown meat; drain off excess fat. Add sauce and water and simmer for 10 minutes.
Mix well and store in refrigerator. Best if let stand 24 hours. Yields 1 cup.
Saut chicken and onion. Add soup and Velveeta. When cheese is melted, add green chilies, pimentos and mushrooms. Stir in spaghetti. Pour into casserole dish and heat. This makes 6 servings and is 5 Weight Watchers points.
Mix together cream cheese, butter, 4 Tbsp. milk, onion & chicken. Unroll crescent rolls and make squares with two crescent rolls pressed together. Fill each square with about 1 Tbsp. of chicken mixture. Roll up each square from corner to corner and curl to make a crescent shape. Bake on cookie sheet at 350 degrees for 20 minutes (watch bottoms). Mix mushroom soup, sour cream and 1/4 c. milk in saucepan and heat through. Drizzle sauce over chicken rollups to serve.
Peel, cut and boil the potatoes. Mash and season with salt, pepper and margarine. Mix in sour cream and softened cream cheese. Mix well. Put in casserole and refrigerate until ready to use or overnight. (Can be frozen.) Bake, covered, at 350° for 45 minutes. You can use low-fat ingredients.
Place all ingredients in baking dish and bake uncovered 1 hour at 375° to 400°. Delicious and very easy.
Drop by teaspoon on greased cookie sheet. Bake in 350° oven for 10 to 12 minutes until brown on top. Should be crispy.
Place 1/3 of orange sherbet and all lime concentrate into large container. Mash thoroughly. Add ginger ale, pineapple juice and iced tea, stirring together. Add remaining sherbet in small pieces and float in punch. Pour mixture over ice ring in punch bowl.
Combine all ingredients and mix until well blended. Pour into 13 x 9-inch pan and bake at 350° for 35 to 40 minutes. Enjoy!!!
Mix together the shredded carrots, raisins, marshmallows and pineapple. Mix, whip and blend well the Miracle Whip and 1/4 cup pineapple juice and pour over carrot mixture. Stir well. Refrigerate.
Drop 1 vanilla wafer into the bottom of a cupcake paper or foil tin. Mix the remaining ingredients with a beater. Fill the cups 2/3 full on top of the wafers. Bake at 350° for 15 minutes. Let cool and top with cherry pie filling.
Mix the eggs, sugar, salt, spices and evaporated milk with pumpkin. Pour this mixture into ungreased 13 x 9 x 2-inch pan. Sprinkle dry cake mix over all. Sprinkle nuts over top, then drizzle melted oleo over all. Ready to bake in a 350° oven for 1 hour or longer until knife inserted in center comes out clean.
Combine ingredients in pan and cook over medium heat, stirring constantly until ball forms. Remove from heat and cool a few minutes. Add food coloring and knead into doh. Store in plastic bags.
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.
Combine carrots and oil in a 3-quart ovenware casserole dish. Cover. Cook in microwave oven 4 minutes.
Place dry rice in glass baking dish. Add beef consomme. Chip butter on top. Add water. Cover and cook for 1 hour at 375°.
In a saucepan, melt butter and add the flour, onions and garlic. Cook until clear. Add the chicken stock and cream. Stir thoroughly. Remove from heat and cool a bit.
Let cheese soften; shred beef. Mix all ingredients and mold into ball. Wrap in plastic. When firm, roll in parsley.
Combine chicken, soups, chiles, sour cream, olives, onion, some of green onion tops and half of cheeses. Set this aside. Lightly grease 9 x 13-inch glass baking dish. Tear 6 of the tortillas into pieces and place them in the bottom of dish. Spread half of chicken mixture on top. Repeat with remaining tortillas and top with remaining grated cheese and green onions on top. Sprinkle with paprika and refrigerate overnight. Bake at 350° for 45 minutes.
Mash avocados and lemon juice in medium mixing bowl. Set aside. Combine sour cream with seasoned salt in small mixing bowl. Set aside. In base of 9-inch pie plate, spread refried beans. Layer the avocado mixture, sour cream and tomatoes, making smaller circles with each layer. Sprinkle with green onions and cheese. Top with ground pepper. Serve with chips.
In microwave oven in microwave-proof bowl, cook chocolate on High for 2 minutes until almost melted, stirring halfway through melting time. Stir until completely melted. Stir in dried cranberries and toasted chopped almonds. Spoon onto wax paper-lined cookie sheet. Refrigerate until firm, about 1 hour. Break into pieces.
Mix first four ingredients together. Add to softened cream cheese. Mix in grated cheese. Shape into a ball and roll in chopped salted nuts. Chill.
Brown chicken in butter and oil. Place in 9 X 13 pan. Warm brandy and pour over chicken. Lightly saute onions. Mix onions with apple and pour over chicken. Mix remaining ingredients and pour over chicken. Bake uncovered at 350 degrees for 1 hour.
Combine water, sugar and Zarex in deep saucepan. Bring to a boil. Remove from heat and add 1/2 bottle Certo. Bring to full boil again and boil 1 full minute. Pour into jars and pour wax 1/4-inch onto hot jelly.
Combine the first 4 ingredients. Mix the remaining ingredients together. Mix all together thoroughly. Serve on a bed of lettuce. Serves 6.
Combine into a 9 x 13-inch pan; top with corn flake crumbs. Bake at 350° for 1 1/4 hours. Serves 12 to 15 people.
Brown and drain beef. Add bouillon, celery, carrot and onion. Cook until tender. Add soup and milk. Cook noodles and drain. Add to beef mixture. Salt and pepper to taste.
Melt butter; add flour and cook slowly, stirring constantly to form a smooth paste. Add vinegar, sugar and water; cook until thick. Place beets in baking dish. Pour sauce over beets. Cover lightly. Place in oven to cook with rest of oven meal.
Divide into 3 pans. Bake at 325° for 25 to 30 minutes. Do not overcook. Cool.
Bake in 9 x 13-inch pan or larger. Butter pan. Dump pineapple and pie mix in pan. Spread cake mix over pineapple and pie mix. Spread chopped nuts on top of cake mix. Slice oleo thinly and cover top and bake in 350° oven, about 45 minutes. Chill and serve. If top is getting too brown, put a sheet of aluminum foil over top. It will freeze well too.
Preheat oven to 400°. Place sliced apples into greased baking dish. Sprinkle with the 1/4 cup sugar. In a bowl, mix Bisquick, 1/2 cup sugar and cinnamon until crumbly. Sprinkle mixture over fruit. Dot the whole top with pats of butter. Bake about 45 minutes, uncovered.
Cook juice out of beans. Simmer onion in butter and drain (saving butter). In bottom of casserole, put beans. Layer onions and 1/2 of the cheese. Add soup, then rest of cheese and crushed crackers. Pour melted butter on top. Bake at 325° for 30 minutes.
Cut a slice from top of each tomato; scoop out pulp, leaving shells intact. Invert tomatoes to drain. Reserve pulp for soups or sauces.
Work together until fine and crumbly. Add 2/3 cup water and work in. Add another tablespoon of water or more if needed to make a stiff dough. Knead well. Divide into 3 pieces. Roll real thin. Cut in desired pieces. Drop one at a time into the broth of boiled chicken. After adding the dumplings, cover and cook 15 minutes, stirring often.
Preheat oven to 475°. Sift together sprinkling water over the mixture. Mix with fork to make dough stay together. Let stand a few minutes to make easier to roll out. Bake 8 to 10 minutes. Makes 2 (8-inch) crusts.
Mix ingredients together, then spread in bottom of a 9 x 13 pan. Then top with lettuce, tomatoes, grated cheese and olives if you desire. Serve with taco chips.
Mix all together and top with cheese. Bake at 350° until hot. Serve with fruit salad or green salad and rolls.
Grease and flour a 10 x 4-inch tube pan. Beat egg whites in small bowl with electric mixer until foamy white. Beat in 1/4 cup of the granulated sugar slowly, until meringue forms stiff peaks. Reserve. Beat butter, brown sugar, remaining granulated sugar and egg yolks in large bowl with electric mixer until light and fluffy. Mix 1/4 cup of the flour with pecans and raisins in small bowl, stirring until nuts and fruit are coated. Sift remaining 1 1/4 cups flour with baking powder, nutmeg and salt onto wax paper. Beat into batter alternately with bourbon until well blended. Stir in pecans and raisins. Fold in reserved meringue until no steaks of white remain.
Beat sugar, oil and eggs; add salt, cinnamon and soda. Mix well. Add flour gradually, then carrots and mix. Bake 3 layers at 325° for 30 to 35 minutes.
In large pan, place a large piece of heavy duty foil. Place meat on foil and cover in order as listed with other ingredients. Fold foil tight all around so there will be no leakage. Bake for 2 hours at 350°. When finished, meat will be in a thin gravy base which goes good with potatoes.
Mix all, then spread on tortillas and roll jelly-style. Chill, slice and serve.
Dissolve yeast in water for about 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with beater until bubbles appear. Slowly add 5 1/4 cups flour. Stir with spoon, making a soft dough. Knead on board for about 5 minutes.
Cook chicken breasts in canned tomatoes, seasoned with onion, salt and pepper. When chicken is tender remove broth and debone. Return to broth and add okra. Cook about 15 to 20 minutes longer. Serve with rice. Serves 6 to 8.
Mix well and store in capped jar. 1 or 2 tsp. in cup or glass. Serve hot or cold.
Whip cream cheese, sugar and vanilla together. Prepare Dream Whip according to package directions. Put in graham cracker crust. Place cherry pie filling on top. Place in 8 x 8-inch pan and refrigerate.
Grease and flour a cookie sheet pan. Sift dry ingredients. Bring oleo, shortening and water to a boil. Pour over dry ingredients. Add eggs, soda, buttermilk and vanilla. Mix well. Bake 20 minutes at 350°.
Combine sauerkraut, tomato, ketchup, mayonnaise, onion, caraway seeds and corned beef. Mix well. Spoon into 9-inch square baking dish. Sprinkle cheese over all. Bake at 425° for 20 minutes or until hot and bubbly. Serve over rye toast. Makes 4 to 6 servings.
Cream oleo and powdered sugar together. Melt 2 ounces of chocolate and chocolate chips. Cool. Add to creamed mixture. Add one egg at a time. Beat well after each. Add vanilla. Put into the pie crust. Top with Cool Whip and chocolate curls. Refrigerate before serving.
Cut potatoes up very small or may use instant potatoes if desired. Cook celery and potatoes together. Drain and mash 3/4 of potatoes. Add other ingredients and simmer 15 minutes.
Mix in order given and bake in a moderate oven 40 to 45 minutes.
Mix all ingredients together; roll into small balls. Roll in powdered sugar. Refrigerate in airtight container. Yields 60 cookies.
Mix all together except biscuits. Bake at 375° for 10 minutes. Top with biscuits and bake at 375° for 30 minutes.
Melt butter; beat in eggs. Mix flour, soda, salt, cinnamon and Equal. Add milk and bananas to mixture. Stir in oats and raisins. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool 10 minutes. Turn out of pan to cool.
Cream shortening and sugar. Add eggs. Sift dry ingredients and add alternately with buttermilk. Add vanilla, dates and nuts. Grease and flour pans. Use 13 x 9-inch pan and an 8 x 8-inch. Bake in moderate oven about 35 minutes or until a toothpick comes out clean. When cold, cut into squares and roll in powdered sugar.
Combine first 3 ingredients in a large bowl. Combine 2 tablespoons of oil, egg and buttermilk. Stir into flour mixture, mixing well. Cut each hot dog into 5 pieces. Dip each into batter and coat completely. Pour oil to depth of 3 to 4 inches into a Dutch oven. Heat to 375°. Fry pieces until golden. Turn once. Serve immediately with mustard and catsup.
Mix together and cook over low heat until thickened, stirring constantly. Good over German Chocolate Cake.
Mix all ingredients, except corn flakes, and put in oiled baking dish. Sprinkle top with crushed corn flakes. Bake at 350° for 30 minutes.
Mix together soups, milk, onion and chilies. Grease or spray a deep 3-quart casserole dish. Layer in 3rds: tortillas, chicken, soups and cheese. Let stand overnight or several hours. Bake 1 hour at 350°.
Mix first 5 ingredients together in 13 x 9-inch glass baking dish. Place chicken in marinade and refrigerate for at least 2 hours, turning occasionally. Leftover marinade can be used to baste chicken during cooking time. Chicken may be grilled or broiled.
Oil or butter jellyroll pan; line with graham crackers, side by side. Combine butter, brown sugar and vanilla. Bring to a rolling boil. Pour boiling mixture over crackers. Sprinkle with chopped nuts. Bake at 350° for 10 to 15 minutes. Cool. Cut into squares.
Mix dry ingredients in bowl. Add milk, egg and cooking oil. Mix until large lumps disappear. Have skillet over medium-low heat. Pour about 1/4 batter for each pancake. Turn when pancakes bubble and bottoms are golden brown. Makes about 10 to 12 pancakes.
Sift together first 5 ingredients. Add oil and eggs one at a time. Beat Well. Add carrots and nuts. Bake 45-50 minutes at 350°.
Put in a large mixing bowl: sugar, flour and cocoa. Put in saucepan: oleo, oil and water. Bring to a rapid boil. Pour over flour mixture. Stir well. Add buttermilk, soda, cinnamon, salt, vanilla and eggs. Bake at 400° for 30 to 40 minutes.
Heat tomato sauce and chili pepper or picante sauce to taste. Add American cheese, slice by slice.
Mix the potato soup, celery soup, sour cream, chopped onion, salt and pepper. Carefully mix potatoes into sauce. Pour into a 9 x 13-inch greased casserole dish. Sprinkle the cheese over top. Bake at 350° for 1 1/2 hours, uncovered. Serves a group.
Heat squash and milk in pan until bubbly around edge. Add margarine and stir until melted. Stir in sugar and salt. In a large bowl, mix flour (4 cups) and the yeast. Stir in milk and squash mixture; add remaining flour to make a stiff dough (stiff enough to knead). Knead 8 minutes until smooth and elastic. Place in greased bowl, cover and let rise until double in size. Punch dough down and shape into rolls. Let rise again. Bake in heated oven of 375° for 50 minutes for bread or 15 to 20 minutes for rolls. Brush top with melted butter while hot. Colorful and a good keeper.
Mix ground peas and just enough water to form a thick batter. Add all ingredients and beat well, until light and fluffy. Heat oil to 365° (185° C). Form the pea mixture, a tablespoonful at a time, into balls. Drop into hot oil. Fry until golden brown, about 10 minutes. Delicious served with mango chutney. Makes 24.
Melt butter in a 9 x 13-inch pan. Mix all ingredients and pour over top of butter. Bake at 375° until done.
Boil peas in salt water until tender. Saute mushrooms in butter or margarine. Add peas to mushrooms; mix and season to taste. Serve.
Combine pineapple and Jell-O in saucepan. Heat just until Jell-O is dissolved. Remove from heat and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour into 13 x 9-inch baking dish. Chill until firm. Keep refrigerated.
Saute chopped pecans in melted butter, stirring constantly, about 5 minutes. Set aside to cool. Beat eggs in large bowl at medium speed until frothy. Add 1 can evaporated milk, 1 can condensed milk, vanilla and whipping cream; mix well. Combine 1 cup sugar and 1 cup evaporated milk in saucepan. Cook over low heat, stirring constantly until mixture begins to bubble; then remove pan from heat. Place remaining 1 cup sugar in small saucepan; cook over medium heat, stirring constantly until sugar dissolves and forms a smooth liquid. Stir in pecans. Mixture may form lumps. Stir pecan mixture into sugar and milk mixture; break apart pecan lumps. Stir this into egg mixture. Pour into freezer can of a 1-gallon freezer. Add the 2 cups milk or enough to fill can 3/4 full. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour.
Slice or dice cucumbers. Dice pepper and onion. Soak in salt water; drain well. Add chopped or diced tomatoes and boiled eggs. Stir in mayo; mix and chill.
Brown ground beef. Stir in potatoes (unpeeled and coarsely chopped), green pepper (chopped), large onion (chopped), kielbasa (cut into bite-sized pieces), corn, salt and pepper. Cook, covered, in skillet over medium heat 20 minutes, stirring occasionally. Stir in 1 cup shredded Cheddar cheese and top with remaining 1/2 cup cheese, shredded. Makes 8 servings.
Beat liverwurst, 1/2 of cream cheese, 2 tablespoons milk, onion, chili powder and garlic salt until smooth. Form in ball. Place on plate. Whip remaining cream cheese with 1 tablespoon milk and pepper sauce; spread over liverwurst. Chill until firm. Serve with crackers.
Brown meat with everything except corn, tortillas and cheese. Put in a large dish in layers, beginning with meat on the bottom, then corn, then tortillas and ending with cheese on top. Cook at 350° for 30 to 45 minutes. Better if refrigerated overnight and then cooked. If you do not like it very hot, you can use mild enchilada sauce and omit the chili peppers.