HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine enough pineapple juice with sugar and flour to make a paste. Add pineapple chunks. Put in buttered dish. Mix margarine and crackers together and put on top of pineapple mixture. Bake at 350° for 30 to 35 minutes or until brown on top. Delicious!!!
Cream butter; add sifted sugar and vanilla, then blend in flour and coconut. Refrigerate 15 minutes. Shape into 1-inch balls and bake for 15 minutes at 350°. Roll in powdered sugar while still warm and again after cooled.
Mix all ingredients together. Freeze in deep cake pans. When serving, scoop into punch bowl (no ice necessary). Enjoy!
Combine eggs, applesauce, milk, liquid sweetener, lemon juice and nutmeg. Pour into unbaked pie shell. Bake for 1 hour at 400° until knife comes out clean.
Sprinkle steak with meat tenderizer and let sit 1 hour. Cut steak into single portion pieces and dredge each in flour. Brown on both sides in oil. Season meat with seasoned salt and pepper as it cooks. Remove meat and drain on paper towel. Put soups and milk into frying pan and mix with crusties from meat. Stir well. Grease a 3-quart casserole and layer meat, potatoes and gravy, ending with gravy. Bake, covered, at 300° for 3 to 4 hours.
Sift flour with cocoa, salt, baking soda and baking powder. Set aside. In a large mixing bowl, cream the margarine, oil and sugar. Stir in vanilla extract, eggs and milk. Blend well. Gradually add dry ingredients. Mix until batter is smooth. Add zucchini to mixture. Spread batter in a 9 x 13-inch pan that has been greased on the bottom and then dusted with cocoa. Sprinkle chocolate chips and chopped nutmeats over top. Bake at 350° for 45 minutes or until cake tests done; edges will begin to leaves sides of pan and top will spring back when lightly touched with finger. Cool in pan on wire rack. Serve cake slightly warm or completely cooled, plain or with ice cream, whipped cream or whipped topping. Serves 15.
Cook chicken and dice. Cut tortillas in 1-inch squares. Mix liquids, onion and SALA together. Butter a large, shallow baking dish. Add juice to bottom of dish, then a layer of tortillas and a layer of chicken. Make 2 or 3 layers, ending with the liquid on top. Cover with cheese and let stand 24 hours in refrigerator. Bake at 300 degrees for 1 to 1 1/2 hours.
Boil together until thread forms. Remove and add food coloring (few drops of red). Pour over a large kettle of popped corn; mix well. Store in a cool place.
In medium bowl, stir together eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell and bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. If desired, serve with whipped cream.
Dissolve Jell-O in hot applesauce. Add cold 7-Up, blending gently. Chill 2 hours. Add celery, olives, nuts and lemon juice. Chill 2 hours. This is good with ham.
Combine juices. Top with sliced orange and a cherry with a toothpick through them.
Melt the oleo in bottom of a 9 x 13-inch Pyrex dish. Sprinkle graham cracker crumbs over oleo. In layers, alternate chocolate chips, butterscotch chips and coconut. Drizzle can of Eagle Brand milk. Sprinkle pecans over top. Bake 30 minutes at 350° (chips should be melted). Let cool and cut.
Grind conch fine. Chop up pepper, tomato and onion. Beat eggs well. Mix these ingredients, adding salt, black pepper and flour. Form into fritters; roll in cracker meal and fry in hot shortening until a delicate brown. Serve with French fries, lime wedges and hot sauce. Tomato catsup is a favored condiment for this dish also.
Cream oleo, brown sugar and sugar. Blend in egg. Add 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oatmeal. Spread in a 10 x 10-inch pan. Bake at 350° for 25 minutes. After baked, top with both kinds of chips. Let stand 5 minutes. Mix brown sugar, peanut butter and milk. Spread on top. Take a spoon and do all around.
Cream margarine, shortening and sugar. Add eggs, one at a time. Add the cocoa, mixed with the 3 tablespoons warm water. Combine dry ingredients and add alternately with the buttermilk and vanilla. Bake in three 9-inch prepared round cake pans in 350° oven for 25 to 30 minutes.
Combine first 4 ingredients in a small bowl. Mix in crabmeat with pepper to taste. (Can be prepared 8 hours in advance.) Place 1 heaping teaspoonful of mixture on base of each endive spear. Sprinkle with cilantro. Makes 24.
Soak onion in milk overnight and rinse. Then, next day, toast like you would toasted cheese sandwiches.
Boil chicken until done. Then debone. Take Pyrex dish (13 x 9 x 2-inch), mix the rest of the ingredients and add chicken. Use the broth from the chicken for the water. Cook at 350° for 45 minutes or until it is brown.
Let bread thaw in refrigerator overnight. Butter bottom of a 13 x 9-inch pan and sprinkle with nuts. Cut bread into small pieces and place in pan over nuts. Put pudding, butter, sugar and milk in pan and warm until all is dissolved. Pour over bread pieces and let rise until double in size. Bake at 350° for 30 minutes. Turn out onto plate.
Break eggs into a shallow dish. Beat eggs slightly with fork. Add milk and salt. Then mix. Melt butter on griddle. Dip bread each side quickly into milk-egg mixture so it is coated but not soaked with mixture. Put bread on hot griddle and cook over low heat until it is golden brown on side. Turn and brown other side.
Pound flour into meat; sprinkle with salt and pepper. Roll up and secure with toothpicks. Alternate layers of steak, onion slices and carrots in a casserole dish. Repeat layers until all ingredients are used, ending with steak. Cover with boiling water. Cover casserole dish and bake at 325° for 3 hours. Add water as necessary. Remove cover and brown if needed. Yield: 4 servings.
Spray a 9 x 12-inch pan with Pam. Pat ground beef over bottom of pan, then spread potatoes over beef. Add onion, then the vegetables. Mix soups together and our over vegetables. Cover with foil and bake at 350° for one hour or until done. Very good!
Peel cucumber. Cut into very thin slices. Cut meat into paper thin slices about 2 inches square. Add soy sauce, sherry, ginger, sugar, salt and pepper to meat; mix well. Heat the oil and fry the meat for 2 minutes. Add cucumber slices and cook over hot heat for 1 minute; stirring all the time. Serve over rice.
Beat eggs. Add pumpkin and beat well. Add other ingredients; blend well. Pour into a 9-inch deep dish pastry shell that has been chilled. Bake at 425° for 10 minutes. Reduce heat to 350°. Bake an additional 45 minutes.
Arrange lettuce on 4 plates. Put mound of crab meat in center of each. Arrange overlapping slices of eggs, tomatoes and cucumber to form a border. Serve with mayonnaise. Makes 4 servings.
Cream margarine and sugar, beat in eggs. Combine dry ingredients and add to creamed mixture alternating with buttermilk. Mix well. Stir in grated lemon rind and nuts. Spoon into greased and floured 9 x 5 x 3 glass loaf dish. Bake at 325° for 1 hour and 20 minutes. Cool 15 minutes in dish. Remove to wire rack. Pierce top of bread while still warm and pour glaze over top.
Put butter on the tortillas, then sprinkle with chili powder. Prepare half the cheese and butter, then put it in the tortilla. Put tortillas in pan. Mix cheese with grated cheese and sprinkle on top. Cook 15 to 20 minutes.
Boil chicken until tender. Dice in chunks. Saute onion in margarine with bell pepper. Add Ro-Tel tomatoes and cream of chicken soup. In a casserole dish, put a layer of chips, cheese, then sauteed mixture and chicken. Repeat again. Bake at 375° until cheese is melted.
In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain well. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil; reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender. Add the tomatoes. Cook and stir until heated thoroughly. Discard bay leaves. Yields 6 servings.
Brown the amount of hamburg needed for your size family. Add a package of Lipton onion soup mix and water or beef broth to make gravy. Add diced onions, carrots and potatoes. Cook until veggies are done. Thicken with cornstarch or flour as you would for gravy. Serve on baking powder biscuits or mashed potato.
Remove casing from the sausage; break into very small pieces. In large skillet, cook sausage 5 to 7 minutes or until brown. Remove sausage from pan; drain. Heat olive oil in skillet; add onion. Cook until translucent. Lower heat; add red peppers, mushrooms and garlic. Cook 7 to 9 minutes or until peppers and mushrooms are tender. Add sausage to this mixture and cook together on low heat 3 minutes. Remove from heat.
Blend softened cream cheese. Sprinkle Worcestershire sauce over the cream cheese. Pull the mock crab legs in small pieces and add to cheese mixture. Cut up diced purple onion into cream cheese mixture. Mix well. Make into a ball. Pour cocktail sauce over the ball when ready to serve.
Cream butter with sugar and eggs. Make a paste of food coloring and cocoa. Add to the creamed mixture. Add alternately buttermilk with sifted flour and salt. Add vanilla. Add soda to vinegar. (Hold over bowl it will foam.) Add the soda and vinegar, blending instead of beating. Bake 25 to 30 minutes in greased and floured pan. Cool. Split each layer into 2 layers and frost and add each layer back on top of each other after frosted.
Combine wine, soy sauce, oil, water, garlic, ginger, oregano and brown sugar in order. Arrange breasts in a large, greased casserole. Pour sauce over them. Cover and bake at 375° for 1 1/4 hours. Serves 8.
Wash and dry grapes. Put in bowl and set aside. Soften cream cheese. Add Miracle Whip and minced garlic. Mix well. Pour over grapes and mix. Chill and serve.
Mix milk and salad dressing. Add eggs, cheese, onion, and tuna. Pour into unbaked pie shell. Bake at 350° until knife comes out clean.
Stir together soup, marmalade, vinegar and mustard in a 2-quart microwave	bowl. Mix well. Stir in sausages. Cover with vented plastic wrap and cook at High 7 minutes or until hot and bubbly. Stir halfway through cooking.	Makes about 30 appetizers.
Add enough broth to mushroom liquid to make 1 1/2 cups liquid. Cook rice by package directions. Melt butter and saute onion until tender. Remove onion and stir flour into butter. Add mushroom liquid and broth. Stir until smooth. Add all other ingredients and mix well. Pour into 2-quart casserole. Bake 25 minutes at 350°.
Cook and drain spinach very well. Combine all ingredients and roll into balls using 1 teaspoon mixture for each. Bake in preheated oven at 350° for 20 minutes on greased cookie sheet. Drain at once on paper towels. Yields 75 balls.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Sift together flour, sugar, cocoa, salt and baking soda. Add remaining ingredients. Beat by hand until smooth. Pour into pan and bake for 30 to 35 minutes.
Mix cake mix and sugar in a large mixing bowl. Add oil and apricot nectar; mix with electric mixer. Add eggs, one at a time. Beat well after each egg. Bake in greased and floured Bundt pan at 350° for 1 hour. Do not open oven door while cake is cooking. Glaze.
Spread cottage cheese onto cookie sheet. Mix all ingredients together, adding ripe olives for color. Serve with chips.
Mix the sugar and cornstarch in saucepan. Whisk in milk until smooth, then egg yolks until well blended. Stir in lemon peel and juice. Add butter. Stir constantly over medium heat until thick; do not boil. Remove from heat. Cool to room temperature. Stir in sour cream until well blended. Pour into pie shell. Refrigerate at least 6 hours. Top with whipped cream.
Mix sugar and cornstarch. Add water and egg. Cook in double boiler. Add lemon juice and grated lemon peel, when thickening begins.
Mash and stir cheese until softened. Blend in salad dressing until smooth. Add fruits and cream which has been whipped stiff with the sugar. Add enough cherry juice to give color, then spoon into molds and freeze firm. Cover tops with wax paper before freezing.
Combine butter, sugar, peanut butter and vanilla. Mix well. Add 1 egg and beat 5 minutes. Add 2nd egg and beat 5 minutes more. Pour into pie shell and top with chopped, salted peanuts. (Looks good with chocolate shavings, too!) Serve with whipped cream and/or hot fudge sauce. Serves 8.
Always	make the meringue with powdered sugar not regular white sugar and, this is the "never fail" part: add a couple of tablespoonfuls of marshmallow cream to the mixture. It doesn't affect the taste at all but guarantees a high fluffy meringue that doesn't fall or weep.
24 hours before grilling, mix salad dressing and Worcestershire sauce together in a plastic bag. Salt steaks with garlic salt and place into the bag. Make sure all steaks are thoroughly covered with liquid mixture. Compress bag to remove all air and tie the bag closed. Refrigerate until time to grill. Grill and enjoy!
Brown hamburger and bacon separately. Mix all remaining ingredients in crock-pot. Add meats. Cook 4 hours on low in crock-pot or 1 hour at 350° in oven.
Preheat oven to 400°. Grease shallow 2-quart baking dish. Mix together chicken and vegetables; place in dish. Stir together chicken broth, soup and pepper; pour over chicken mixture.
Place all spices in a cloth bag or nylon net. Combine water, sugar, spices and vinegar in a pot and cook for 10 minutes. Add pears and 1/2 bottle of food coloring (red or green). Cook until pears are tender.
Preheat the oven to 350 degrees. Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. In a large mixing bowl, combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. Serves 8.
In a nonstick skillet, or lightly sprayed skillet with Pam, over medium heat, pour 1/2 cup Second Nature egg mix. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 cup sauce over half of the omelet. With spatula, fold other half over the filling. Slice onto serving dish and keep warm. Repeat to make more omelets. To serve, top each with 1/4 cup sauce.
Cover chicken, onion, celery, salt and pepper with water and cook until done; cool. Cut up chicken in small pieces and add the two diced hard-boiled eggs. Combine broth from chicken and cream of chicken soup. Heat, thicken and strain. Pour over chicken and mix well. Pour into individual dishes or casserole dish. Using Bisquick mix, make biscuit recipe and roll thin. Place on top of chicken mix. Brush with melted butter and dash of paprika. Bake until mixture is hot and bubbly, about 1 hour.
You'll need a 9 x 13-inch pan or dish, greased and floured.
Use blender if available. Beat eggs for 1 minute. Add milk and beat for 1 minute. Add remaining ingredients and mix for 2 minutes. Have frying pan coated lightly with butter and pour about 1/4 cup batter into hot pan. Tilt pan all around so the batter covers the bottom. These are very thin pancakes; they will appear like a crepe.
Dissolve yeast in lukewarm milk. Add 2 cups flour. Mix and let stand in warm place 1/2 hour. Then beat eggs, sugar, vanilla and salt until light. Add this to the yeast sponge. Melt butter. Add to sponge. Add 5 cups flour. Mix well until hands are clean. Cover and allow dough to raise 1 hour. Turn on floured board and pat with hands until dough is 1/2-inch high. Cut with doughnut cutter, cover and let rise again. Then fry in hot oil. Use your favorite icing.
Trim separable fat from pork chops; sprinkle with salt. In an 8 x 8 x 2-inch baking dish, arrange chops with meatiest portions facing the outside of the dish. Cover with vented microwave-safe plastic wrap. Cook on 30% power (medium to low) for 10 minutes. Turn chops over. Rotate dish, one-half turn; cook for 10 to 12 minutes more or until chops are tender and no pink remains. Transfer to a serving platter and keep warm.
Cook rice, apple juice and water in a saucepan. Bring to a boil. Stir. Reduce heat to a simmer. Cover pan; cook, stirring every five minutes, until rice is tender. Remove from stove. Stir in raisins and cinnamon.
Add salt to shredded cabbage, carrot and mano; let stand 1 hour, then drain. Make a syrup.
Cut avocados in half. Remove seed and scoop out avocado with spoon. Smash avocado with spoon until some of lumps are gone. Mix onion, tomato, cilantro and salt. Serve with chips.
Grease 9 x 13-inch pan. Spread the cherry filling on bottom. Spread undrained pineapple on top of that, then dump on the dry cake mix. Do not mix the ingredients. Pour the butter evenly over the batter. Spread coconut on the top, then sprinkle on the pecans. Bake 1 hour at 325°. Makes 12 servings.
Cut shortening in flour and salt. Combine milk and vinegar; add to flour and mix, stirring until dough thickens. Makes 2 crusts.
Preheat oven to 350°. Place roast in a roasting pan. Add water and bouillon cubes. Sprinkle rest of seasoning over top of the meat. Roast until medium rare, about 2 1/2 hours or internal temperature is 150°. Slice and serve on hard rolls.
Cook sausage, scrambled up. Then, add cheese and tomatoes. Cook just enough to heat up cheese and tomatoes.
Boil macaroni until done. Pour olive oil over while hot; add vinegar, spices and marinate overnight, turning every few hours. Next day, add remaining ingredients. Good if served with bran muffins.
Fix yeast, first, by combining it in a bowl with the 1/4 cup of warm water. Soak for 5 minutes. Combine all ingredients in a bowl, adding the yeast and flour to make a stiff dough. Work well; cover. Let rise until double in size, 30 to 60 minutes. Work down; put in a greased 8-inch loaf pan. Let rise until light. Bake at 350° for 30 to 40 minutes. Butter the top with soft butter. Sprinkle with salt.
Heat 1 cup sugar, brown sugar, milk, flour and butter until dissolved. Let cool. Beat 1 whole egg, 3 egg yolks and 1 teaspoon vanilla. Add to cooled mixture. Pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes. Turn oven down to 250° until firm on edge, about 10 minutes.
Mix first 5 ingredients together and cook for 2 minutes. Add oats, peanut butter and vanilla. Spoon on wax paper (cookie size) and let cool. Ready to eat.
Make the Jell-O with boiling water and cool. Add Cool Whip. Add pineapple (well drained). Add cottage cheese and mix. Put cherries on top.
*If a larger portion of meat is used (and I recommend it), add more water and vinegar, using the same proportion of 3:2.
Brown 4 to 8 pork chops well and season lightly with salt and pepper. Place in crock-pot and cook on low for 7 to 9 hours.
Cream butter, sugar, egg yolk, vanilla, salt and flour. Roll in small balls and flatten with fork. Place a nut or cherry on top. Bake at 375° for about 12 minutes.
Pour pineapple into a 9 x 13-inch pan. Stir in eggs, flour and sugar. Break bread into bite size pieces. Dip them into melted butter. Place on top of pineapple mixture until covered. Bake at 350° for 40 minutes or until edges of bread have browned.
Saute first 5 ingredients in skillet until beef is browned and onion is tender. Drain fat. Combine next 3 ingredients. Stir into meat mixture. Cook over low heat 10 to 15 minutes or until hot. Serve over rice or noodles. Serves 4.
Combine sugar, cornstarch, water and jello. Cook over medium-high heat until thick and transparent. Cool. Put berries into a baked and cooled deep dish pie crust and pour jello mixture over berries. Refrigerate. Top with Cool Whip or whipped cream when ready to serve.
Work like pie crust. Add 1/2 cup nuts. Press into 9x13 pan. Bake at 350° for 20 minutes. Cool.
Drain juice off oranges and pineapple. Add strawberries and peach pie filling; mix well. Blend in bananas and grapes. Let set in refrigerator; chill before serving. This will keep without the fruit turning dark.
In a large mixer bowl, beat the cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.
Beat cake mix, oleo and 1 egg together. Press into a 9 x 13-inch pan; set aside.
Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Mix together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Chill dough. On lightly floured surface, roll dough to 1/8-inch thickness. With floured cookie cutters, cut into desired shapes. Using spatula, transfer to baking sheet. Bake 6 to 8 minutes in 400° oven. Decorate, if desired.
Mix and knead together. Preheat oven to 350°. Bake 2 hours in a 9 x 5 x 3-inch loaf pan.
Brown and drain hamburger meat. Add all ingredients to drained kidney beans. Salt and pepper to taste. Let simmer for 1 hour and 30 minutes after bringing it to a slow boil, stir occasionally. Serves many! You may freeze servings of your choice.
Mix cake mix according to directions on the box. Pour into greased 9 x 13-inch cake pan.
Saute onion in butter until tender, add tomatoes, chili peppers, salt and pepper and simmer about 15 minutes. Blend sour cream and cream cheese into mixture. To serve, keep warm over hot water or crock-pot on low. Serve with tortilla chips.
Beat eggs. Then beat in sugar, oil and vanilla until thick. Stir in zucchini and flour (sifted with cinnamon, salt, baking powder and baking soda). Fold in walnuts. Bake for 1 hour at 350°. Makes 2 standard loaf pans.
Chop fruit and nuts fine. Add oatmeal and raisins. Pour 1/2 of dry cake mix over this and mix well. Mix rest of cake mix, using 1/2 of eggs, oil and water as directed on cake mix. Pour over fruit mixture and mix well. Drop by spoonful on greased cookie sheet and bake around 12 minutes at 350°.
Place zucchini in a 2 1/2-quart casserole. Sprinkle with 1/2 each of soy sauce, salt, garlic salt and pepper. Layer tomatoes and onion over zucchini; sprinkle with remaining seasoning. Top with cheese; dot with margarine. Cover and bake at 350° for 40 minutes.
Mix until light and crumbly. Press into a 9 x 13-inch pan. Lay pecans on top. Put 3/4 cup butter and 1/2 cup brown sugar in saucepan. Boil 50 seconds, stirring constantly. Pour over mixture. Bake 20 minutes at 350°. Do not overbake.
Soak vegetables in salt water for about 3 1/2 hours. Mix spices and sugar in vinegar. Bring to a boil. Add vegetables. Bring to a boil again. Put in jars to seal.
Brown ground beef and onion. Add taco sauce, both soups (do not add water) and chopped green chilies. Put half of mixture in casserole dish; layer with Doritos and then cheese. Layer again with rest of mixture then Doritos and top with cheese. Bake at 350° until it bubbles about 15 to 20 minutes.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill 4 hours. Garnish with strawberries.
Mix sugar and flour; add eggs, buttermilk, vanilla, margarine and nuts. Mix well. Pour into uncooked deep pie shell. Bake at 325° for 45 minutes.
Cook cranberries in 1 3/4 cups water for 5 minutes. Add sugar and cook 15 minutes. Add nuts after cranberries are cooked. Add the jello and 3/4 cup cold water. Stir until dissolved and let cool. Add rest of ingredients.
Shred cabbage and onion together. Combine remaining ingredients and bring to boil. Pour boiling liquid over cabbage mixture. Cover and let stand 3 hours. Refrigerate. Will keep up to 5 to 6 weeks in refrigerator.