HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple; reserve syrup. Melt butter. Stir in 1 tablespoon reserved syrup. Place about 1/2 tablespoon butter mixture in each of eight 6-ounce custard cups. Add 1 tablespoon brown sugar to each. Arrange pineapple on top sugar. Place cherry half in center. Prepare cake mix following package directions and using remaining pineapple syrup plus enough water to equal liquid called for on package. Spoon about 1/4 cup batter into each cup. Bake at 350° for 25 to 30 minutes. Let stand 5 minutes; invert onto plate. Makes 8 servings.
Mix pudding, milk and sour cream together. Break cake in pieces and put in 13 x 9-inch baking dish. Cover cake with pudding mix. Put a layer of pie filling on top. Layer with strawberries, then blueberries. Repeat the process. Layer of cake and top with whipped cream. Put strawberries on top.
Mix together cheese, butter and crumbs. In a separate bowl, blend soup and juice from asparagus. Layer in buttered casserole dish the crumb mixture, asparagus, soup and nuts. End layering with crumb mixture. Bake 30 minutes at 350° or until bubbly.
Spread out rolls on 13 x 9-inch pan and lap up on edges. Cover bottom with grated cheese. Put sausage on top of cheese. Blend milk, eggs and spices in blender and pour over sausage and cheese. Cook for 20 minutes at 425°. Slice and serve. Yield: 6 servings.
Next, melt these ingredients in saucepan over low heat. Pour over biscuits. Bake a 350° for 30 to 35 minutes. Let cool for 10 minutes, then flip over onto serving tray.
Mix ingredients with chicken stock (can be made from bouillon cubes) and stuff fryers. Bake at 350° until golden brown.
Rinse sauerkraut with warm water, drain well. Cook onion and bacon in butter until onion is soft. Add the drained kraut, caraway seed and sugar. Cover tightly. Cook 1/2 hour. Add bouillon and wine. Simmer 1/2 hour longer or until kraut is cooked to your taste. Serve as a vegetable with sauerbraten or Kolbshaxe, or top with a selection of pork products such as boiled thick slabs of bacon, pig's feet, bratwurst, frankfurters, blood sausage or Regensburg sausage. On such a plate, Erbsenpuree and mashed potatoes are always served. Makes 4 to 6 servings.
Prebake crust as directed on package. Melt butter; add Karo syrup, sugar and eggs; blend. Combine chocolate chips and pecans; sprinkle evenly in bottom of crust. Pour blended ingredients over chips/nuts and bake for 40 minutes at 350°.
Boil chicken until tender, then debone. Boil onion and celery in broth until tender. Add spaghetti and bouillon cubes. Cook until tender. Add mushroom and celery soups, deboned chicken and chili powder. Simmer to desired thickness. Enjoy.
Put in can and steam for 3 hours. Three recipes make 3 Spry cans and 1 coffee can.
Put steaks on bottom of baking dish. Mix potatoes, soup, chopped onion, salt and pepper and a half can of water together. Spread over steaks. Bake for 1 hour covered with foil and 1/2 hour uncovered. Bake at 375°.
Cook noodles until tender and drain. Add cheese. Brown meat, drain and add onion. Cook until done. Stir in tomato paste, water, garlic and seasonings. Cover and cook for 30 minutes. In baking dish, layer noodles, sauce and cheese; repeat layers. Bake at 375° for 30 minutes.
Combine the flour, salt, pepper, paprika and garlic salt in bag. Shake chicken pieces in flour mixture until well coated. Melt margarine in shallow casserole. Lay chicken, skin side down, into casserole and bake in a 375° oven for 45 minutes until golden brown on all sides.
Cook and debone chicken. Cook spaghetti according to package directions; set aside. Saute onion, celery and bell pepper in iron skillet until onion is clear. Add chicken broth to mixture; simmer. In a small bowl, combine Ro-Tel, Cheddar cheese and cream of mushroom soup. In a 13 x 9-inch pan, combine soup mixture, chicken and vegetables. Sprinkle with cheese. Bake at 350° for 30 to 35 minutes.
Saute rice in hot oil in a large skillet 3 to 5 minutes. Combine rice, tomatoes and next 5 ingredients. Add water; cover and simmer 20 to 25 minutes. Pour Cheddar cheese soup over rice.
Put cabbage, carrots, onions and peppers through food chopper. Add salt; let stand 2 hours. Drain and add remaining ingredients. Put in jars cold and cover with paraffin.
Combine flour and salt; add water a little at a time. Knead 7 to 10 minutes until smooth, putty like. Lightly oil cookie sheet. Roll dough 1/4-inch thick, cut out as desired. Bake at 325° for 1 1/2 hours or until rock hard. Paint as you wish. Spray completely with polyurethane to prolong life of the ornament.
Dissolve the yeast in the warm water. In a bowl, take warm milk and add lard and sugar until lard is melted, then add the first 1 1/2 cups flour; stir, then add salt and the remaining flour. Make dough into ball and let rise once. Punch/knead the bread. Shape into loaf and put in bread pan. Let rise again and then bake at 375° for 45 minutes. Lightly grease the pan.
Cook bacon. Drain on paper towel and crumble. Mix together remaining ingredients and pour into pie shell. Bake at 350° until golden or until a toothpick inserted comes out clean, approximately 45 minutes.
Mix sugar, flour and cocoa together. Separate egg yolks. Add milk to beaten yolks. In a black skillet or pan, melt the margarine. Add the dry ingredients. Add the milk and egg yolk mixture. Stir continuously until it thickens. Remove from heat. Add flavoring and pour into baked pie shell. Beat egg whites with 1/3 cup sugar, 1/8 teaspoon cream of tartar and 1 teaspoon vanilla. Spread on pie and bake 8 to 10 minutes.
Combine first 6 ingredients in saucepan; simmer 20 minutes. Mix remaining ingredients; form into small meatballs. Brown in oven; drain fat. Add meatballs to beer sauce; simmer 10 minutes (I add 1/2 cup or more brown sugar to beer sauce, depending how sweet you want it).
Mix dates, nuts and soda. Add boiling water; cool. Add remaining ingredients. Pour into a 4 x 8-inch loaf pan. Bake at 350° in oven for 1 hour. Excellent!
Cream butter, sugar, vanilla and evaporated milk. Beat in enough sweet milk to get spreading consistency. Add pecans.
Mix sour cream, lemon juice, sugar and salt; cream it. Add remaining ingredients. Pour in paper baking cups and place in muffin pan. Freeze. Garnish with cherry on stem before serving.
Boil in cooker for 1 minute sugar, cocoa, butter, salt and milk. Add peanut butter, oats, coconut and vanilla. Mix thoroughly. Drop mixture onto wax paper by tablespoon. Dip bottom of glass into cold water and flatten cookies. Let stand about 1/2 hour and serve.
Cook potatoes in microwave 8 to 10 minutes, until tender. While they are cooking, in a large skillet, toss and brown chicken in oil over high heat for 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through.
Simmer scallops in wine until tender, about 5 minutes. Drain, reserve liquid; rinse scallops in cold water. Melt margarine in medium saucepan. Stir in flour and salt; cook, stirring 1 minute. Gradually whisk in reserved liquid; whisk over heat until smooth. Remove from heat; stir in cheese until melted. Stir scallops into sauce. In shallow glass ovenproof bowls or dishes with raised lips, spread mashed potatoes over bottoms and up sides to form a cup. Fill with scallop mixture. Sprinkle with paprika. Bake at 375° until sauce bubbles, 8 to 10 minutes.
Mix first 3 ingredients in large bowl. Add flour (some at a time) and add remaining ingredients. Stir until well mixed. Pour into greased tube pan or Bundt pan. Bake at 325° for 1 hour. Cool in pan until firm, about 30 minutes. Turn out, leaving pan over released cake an additional 30 minutes. This keeps cake from getting crusty. Use plain or with a sugar glaze on top. It's already excellent, but the glaze really makes it yummy.
Brown meat; drain. Add remaining ingredients. Stir until well mixed. Bake in 400° oven for 1 hour. Bake longer if juicy.
Put in a saucepan and bring to a boil the first 4 ingredients. Sift together flour and sugar. Pour first mixture over flour and sugar. Mix well. Beat 2 eggs. Add to eggs the buttermilk or sour milk, soda and vanilla. Add batter and pour into greased cookie sheet. Bake at 400° for 20 minutes. Frost cake while still hot.
Mix margarine, almonds, sugar, flour and vanilla together. Roll out thin, using star cookie cutter to cut them out. Bake at 350° until light brown only. Cool, then place a little jam on one side of star and put second star on top, like a sandwich. Then roll the sandwich star cookie in granulated sugar. Store in airtight container.
Scald milk, sugar, Crisco and cool. Add potatoes, flour and egg whites. Mix thoroughly and knead until well blended. Put in covered bowl, lightly greased for several hours or overnight. Roll and cut like biscuits. Dip in hot Crisco and fold over. Let rise about 2 hours. Bake at 350° about 30 minutes.
Sift dry ingredients into a large mixing bowl. Add shortening, eggs and molasses. Mix together, then gradually add hot water and mix well. Bake in well-greased 13 x 9-inch pan. Bake 40 minutes at 350°. Ice in same pan with Minute Caramel Icing.
In medium pan, combine washed cranberries, sugar, water and apple. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in orange peel. Cool completely and serve or refrigerate. Makes 2 1/2 cups.
Mix crumbs and 1/2 cup melted butter. Set aside about 1/2 cup mixture and with spoon, press remainder into 9-inch pie pan to form a shell. In saucepan, mix 1 cup milk, corn, salt, pepper and onion. Bring to boil; reduce heat and simmer 3 minutes. Blend flour and remaining milk; stir into hot mixture and cook, stirring, until thickened. Cool slightly. Gradually add eggs, stirring vigorously. Pour into lined pie pan and sprinkle with reserved crumbs and paprika. Bake in preheated 400° oven about 15 minutes. Cut in wedges and serve piping hot. Makes 6 servings.
Cream together butter and 1/2 cup sugar. Mix in pretzels and press into 9 x 13-inch baking dish. Bake at 350° for 6 minutes. Let cool. Cream together cream cheese and 1/2 cup sugar; add Cool Whip and spread over cooled pretzel crust. Refrigerate 40 minutes. Combine strawberry gelatin and boiling water; stir until dissolved. Stir in strawberries and pour over cream cheese layer. Chill until set. Makes 10 servings.
Brown ground beef and chopped onions. Drain grease and put in a casserole dish. Add peas. Mix can of cream of mushroom soup with 1/3 cup of water and add to casserole dish. Stir ingredients. Put cheese on top; then cover with Tater Tots. Bake in a 350° oven for 40 minutes or until Tater Tots brown.
Combine all ingredients, except rice, in pan. Cover and bring to a boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Stir. Makes 3 1/2 to 4 cups.
Preheat oven to 325°. In a 13 x 9-inch ungreased baking dish, place 1/4-inch frozen slices of cookie dough (pat into a solid layer to cover bottom of pan). Beat cream cheese, sugar, egg and vanilla until creamy. Spoon over cookie dough in pan. Pat another layer of 1/4-inch slices of dough onto cream cheese mixture. Bake 55 to 65 minutes. Check with toothpick. Cool completely and refrigerate at least 24 hours. Cut into squares. Sift powdered sugar over tops.
Blend together in blender 3 seconds. Store in jar in refrigerator. Let set a couple of hours before eating. Serve with tortilla chips.
In double boiler melt butter and peanut butter together. Add vanilla flavoring and confectioners sugar. If needed, add milk. Stir until creamy. Add nuts. Pour into buttered pan and let cool.
Mix dry ingredients. Mix milk, apple juice, egg whites and oil in bowl or blender. Add dry ingredients to mix. Add chopped apple. Line the muffin pans with baking cups and fill with batter. Bake in 425° oven for 17 minutes. After cooling, store in a large plastic bag to retain moisture and softness. Freezes well for use later.
Butter 9 x 13 glass pan and place potatoes in bottom of pan. Drizzle butter on top. Mix cheeses and put on top of potatoes. Reserve some cheddar for the top. Pour whipping cream over top. Place remainder of cheddar cheese over top and sprinkle with a little paprika. Bake uncovered 1 to 1 1/2 hours at 350° till bubbly and slightly brown.
Beat cake mix, butter and 1 egg together. Press in 9 x 13-inch buttered pan. Mix cream cheese, 3 eggs and sugar together. Pour over crust. Bake at 350° for 35 minutes.
Combine flour and salt in bowl. Cut in Crisco, using a pastry blender, until in form of pea size chunks. Divide dough in two parts. Roll out and place in pie plate.
Heat oven to 350°. Grease an 8 x 8 x 2-inch pan. Combine shortening and milk in large saucepan. Place on low heat until shortening melts. Remove from heat. Stir in brown sugar. Add egg. Stir until well blended. Combine flour, baking powder and salt. Stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into baking pan. Bake at 350° for 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan. Cut into 2 x 2-inch squares. Makes 16.
Preheat the oven to 400°. Lightly grease a 9 x 15-inch baking dish. In a shallow bowl, combine the butter with the mustard. In another shallow bowl, blend together the bread crumbs, cheese, parsley and basil. Dip the chicken pieces first into the mustard mixture and then coat with the bread crumb mixture. Place, skin side up, in the baking dish. Bake, uncovered, for 45 minutes.
Cream together cream cheese and mayonnaise. Fold in whipped cream and chopped nuts. Use over fruit salads.
Boil potatoes and beets. Boil chicken breast, cut into small pieces. Put mayonnaise onto chicken and mix all ingredients together. Add more mayonnaise, if necessary. Serve cold.
With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick.
Heat peanut butter and oleo until smooth. Take off heat. Add Rice Krispies and sugar. Mix. Form into 1 to 1 1/2-inch balls. In double boiler, heat bar, chips and paraffin until smooth. Dip balls in chocolate mixture. Cool on wax paper.
Cut carrots lengthwise and cook 18 to 20 minutes in salt water. Add brown sugar, salt and orange peel in skillet. Cook 12 minutes until bubbly. Add cooked carrots; cook over low heat, stirring occasionally until carrots are glazed and heated through, about 5 minutes. Yields 6 servings.
Preheat oven to 375°. In a large mixing bowl, cream together Crisco, brown sugar, milk and vanilla. Blend until creamy. Blend in egg. Combine sifted flour, salt and baking soda. Add creamed mixture gradually. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls of dough about 3 inches apart onto ungreased nonstick baking sheet.
Cream butter, oil and sugars until creamy; add eggs and beat thoroughly. Sift flour, soda, cream of tartar and salt together. Add vanilla to butter mixture, then add flour. Make into a ball the size of a marble. Roll in granulated sugar and put on lightly greased cookie sheet. Press lightly with the bottom of sugared glass.
Beat egg and combine all ingredients in a saucepan. Stir over medium heat until pudding thickens. Makes 4 or 5 servings.
Brown meat and onion. Season with garlic powder, salt and pepper. Set meat mixture aside. Heat enchilada sauce and cream of chicken soup. Do not let mixture boil.
Heat tomatoes to boiling in 1 quart saucepan. Stir remaining ingredients. Heat to boiling, separating beans with fork; reduce heat.	Cover and simmer until beans are tender, about 5 minutes. Makes 5 servings, 75 calories per serving.
Scrub potatoes well; grease with shortening. Put into 400° oven and bake for 1 hour or until fork-tender. Split potatoes in half lengthwise and scoop out into large bowl of electric mixer. Add all other ingredients except egg and beat until blended. Add egg and continue to beat until smooth and creamy. Fill 6 potato shell halves (discard remaining shells); sprinkle top of each potato half with additional grated cheese and paprika. Bake at 375° for 20 minutes or until puffed and lightly browned.
Mix and drop by spoonfuls into greased muffin tins. Bake in a 400° oven for 8 to 10 minutes. Makes 6 biscuits.
Stir lemonade and strawberry mixes and water until well blended. Add ginger ale, sliced strawberries and ice cubes. Serves 16 cups.
In a small bowl, combine flour, mustard and pepper. Sprinkle half of flour mixture over one side of steak; cover with plastic wrap and pound with flat side of meat mallet. Repeat on other side with remaining flour mixture. Discard plastic wrap.
Boil water, sugar and Karo for 50 minutes. Take off heat and add coffee. Cool to room temperature and add grain alcohol, almond extract and vanilla extract. Pour into smaller bottles when cool.
Combine sugar and cornstarch in a heavy saucepan. Mix well. Add buttermilk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat and stir in margarine.
Stir together tuna, mayonnaise, onion and pimento. Unroll dinner roll dough. Do not separate into triangles. Pinch edges together to form one large rectangle of dough. Spread with tuna mixture. Roll as for jelly roll, starting with longest side. Place seam side down on greased baking sheet, curving edges to form crescent shape. Bake at 350° for 20 to 25 minutes, until golden brown. Prepare chicken gravy mix as directed on envelope; stir in dill weed. Slice crescent and serve with gravy.
Cook first 4 ingredients until thick. Fold marshmallows, fruit cocktail, crushed pineapple and orange sections into mixture. Then add the unwhipped whipping cream and nuts or coconut (optional).
Cook spaghetti; rinse and let cool. Mix olives, red onion, bell peppers and tomatoes together. Add spaghetti and mix well.
Combine all ingredients in glass baking dish. Place meat into mixture and refrigerate 3 to 4 hours, turning several times. Prepare meat as desired.
Cream first four ingredients. Fill cupcake tins 2/3 full. Bake at 300° for 40 minutes. Remove from oven when cupcakes sink in middle (about 5 minutes).
Put on stove milk, let get hot, not boiling. Add butter and let melt. Beat eggs well until lemon color and thick; adding sugar, gradually mix well. Add flour and baking powder, vanilla and mix well. Add milk to mixture and stir well. Pour into a greased and floured tube pan. Bake at 350° for 50 minutes.
Cream margarine and sugar together until light and fluffy. Add egg whites to creamed mixture and beat at medium speed for 30 seconds. Stir together flours, spices, baking powder, baking soda and salt until well blended. Add to creamed mixture along with applesauce, sweetener and nuts. Mix at medium speed only until the flour is moistened (do not overbeat). Spread evenly in a 9 x 5 x 3-inch loaf pan that has been greased with margarine. Bake at 375° for 45 minutes or until cake tester comes out clean from the center and the bread pulls away from sides of the pan. Cool 10 minutes in pan and turn out onto a wire rack to cool to room temperature.
Mix cake mix as directed. Mix rhubarb and sugar; let stand for 10 minutes. Pour over cake mix. Pour 1 pint whipping cream over all. Dust with cinnamon. Bake at 350° for 1 hour in a 9 x 13-inch pan.
Combine fruit, sugar, cornstarch, salt and lemon juice. Line iron skillet or pie pan with pastry. Fill with berries. Dot with butter. Moisten pastry edge. Put top crust on. Cut upper crust in several places. Bake at 425° for about 10 minutes. Reduce heat to 325° and bake about 30 minutes more.
Drain pineapple, reserving 2 tablespoons juice. Melt butter in 13 x 9 x 2 pan and stir in sugar. Arrange pineapple on sugar. Sprinkle with pineapple juice and 3/4 of the cereal. Prepare cake mix, stirring remaining cereal in mix. Pour cake into pan. Bake at 350° for 50 to 55 minutes. Let cool 5 minutes.	Turn over 1 minute before removing pan.
In a large skillet, melt margarine over medium heat. Add onion and saute until translucent. Add broccoli and continue cooking for 5 minutes or bright green. Add soup and Cheez Whiz, stirring until cheese melts. Stir broccoli mixture into the rice. Fold in the mushrooms and water chestnuts. Transfer the mixture to a buttered 2-quart casserole. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Place peaches in Pam-sprayed baking dish. Combine sugar, cinnamon, flour and salt. Sprinkle mixture over peaches. Sprinkle on lemon juice and dot with butter. Cover filling with prepared pie pastry, rolled thin. Bake at 400° about 35 minutes or until peaches are tender. Yields 8 to 10 servings.
Soften butter and cream with sugar. In roaster pan mix all dry ingredients. Add butter and sugar; knead. Add mincemeat and drained raisins. Mix and knead. Looks dry but roll on floured board no less than 1/4 inch thick. Bake in 400° oven for 12 minutes. Do not brown tops.
In a large skillet, cook meat until browned; drain. Add seasoning mix and water. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until meat is cooked and flavors have blended. Set aside. Spread bean dip to cover bottom of a 12 to 14-inch pizza pan. Sprinkle with cheeses. Top with the meat mixture, then sprinkle with chilies. Broil 5 to 7 minutes or until cheese is bubbly and brown. Around edge of pan, arrange a border of lettuce, then tomatoes, then tortilla chips. Place mound of guacamole topped with sour cream in center. Makes 4 servings.
Cook zucchini and onions in pan with small amount of water until tender. Drain. Combine soup and sour cream. Stir in grated carrots. Fold in drained zucchini and onion. Combine melted butter and stuffing mix. Spread half in bottom of casserole. Spoon zucchini mixture over. Sprinkle rest of mix over zucchini. Bake at 350° for 1/2 hour.
Bring sugar and syrup to a boil. Stir in peanut butter. Stir in cereal. Put mixture in 9 x 13-inch pan (buttered). Don't press too firmly or it will be too hard. Melt chips and spread on top. Can be made and leave off chocolate chips, if desired.
Pour into greased dish. Bake at 350° for 35 to 40 minutes.
Sprinkle chicken with salt and pepper. Melt butter. Brown chicken on both sides. Use medium heat. Add remaining ingredients. Cook, turning chicken often until liquid is gone and chicken looks glazed but not dry.
Brown meat and onion. Add tomato juice and cheese. Stir over low heat until cheese melts. Add mushrooms. Pour over noodles. Bake for about 1 hour at 350°.
Wash and cut medium size potatoes in lengthwise wedges. Brush cut sides with beaten egg whites. Sprinkle with Parmesan cheese and oregano. Bake at 425° for 25 minutes.
Cook the sugar, corn syrup and water in a heavy saucepan. Cook until syrup reaches a firm ball stage. Beat egg whites with salt until stiff, moist peaks form. Add half the syrup gradually to egg whites, beating constantly. Return remaining syrup to stove to boil again, then gradually beat into egg whites and continue beating until dry. Add vanilla and nuts, beating in by hand. Drop by spoonful on wax paper. Cool. For Christmas, add red and green food coloring.
Boil hard 6 to 7 minutes. Take off stove. Add Jell-O and stir well. Put in jars and store in the refrigerator.
Slice roll in half. Layer bottom with Provolone, pepperoni, mushrooms or onions, pickle, broccoli, Mozzarella cheese and Parmesan cheese. Microwave on High for 1 minute. Place top of roll on sandwich and microwave 30 seconds more. Makes 1 sandwich.
Slice bread diagonally. Place Swiss cheese in every slice. Put bread on foil on cookie sheet. Mix the remaining ingredients with the melted butter. Pour over bread. Seal foil. Bake at 350° for 45 to 60 minutes. Serve warm.
Cook spaghetti; place in skillet with small amount of butter. Beat eggs; add cheese and mushrooms. Add to spaghetti in skillet until eggs are done.
Brown steak in butter. Add garlic, onions and pepper. Cook approximately 3 minutes. Add tomatoes and mushrooms. Blend together the cornstarch, water, soy sauce, sugar and salt. Add blended ingredients. Simmer until steak is tender or put ingredients in a roaster pan and bake 1/2 hour at 350°. Serve over rice.
Mix nuts and coconut. Spread evenly over bottom of a greased 9 x 13-inch pan. Prepare cake mix. Pour mixture over nuts and coconut. In medium bowl, blend together sugar, cream cheese and butter. Pour over cake mix. Bake at 350° for 1 hour.
Put all in container and put in oven or put in slow cooker and cook all day. If in oven, cook all day at 250°. Serve over noodles, rice or potatoes. Serves 4 people.