HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple. Drain oranges. Combine pineapple, oranges, grapes, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Makes 4 to 6 servings.
Combine diced potatoes and onions in a large pot. Salt and bring to a low boil. Cook hamburger in ungreased skillet until slightly done (salt and pepper to taste). Pour off excess water from potatoes after slight boil (not "mushy"). Add 2 cans kidney beans and 2 cans tomato paste. Add hamburger from skillet (do not drain). Sprinkle in 2 tablespoons of Mexene chili powder and stir (and a bit of Shelby's powder). Cover and bake in a 300° oven for 4 hours. Stir occasionally. The longer the baking, the thicker the chili. Add water as needed or desired while cooking.
Cut bacon into small pieces. Saute with veal which has been cut as for stew into 1 to 1 1/2-inch pieces. Add onion and cook until onion and veal are golden brown. Add salt, paprika and chicken broth. Cover and simmer until the veal is tender, about 1 or 1 1/2 hours. Mix flour with water and then with sour cream. Stir into veal and cook until sauce is thickened. Serve over hot, buttered noodles.
Mix graham cracker crumbs, sugar and butter in a 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in a large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Cool Whip over the pineapple. Refrigerate 3 hours. Preparation time: 20 minutes. Makes 15 servings.
First Layer: Break up cookies and lay in bottom of dish. Melt a small amount of butter and pour over cookies (about 1/2 stick).
Arrange fish on greased rack of broiler pan. Brush with margarine and broil 4-inches from heat, about 10 minutes.
Heat oven to 350°. Mix 1 cup flour, margarine and powdered sugar until smooth. Spread in an ungreased 8 x 8 x 2-inch pan. Bake 25 minutes. Mix remaining ingredients. Spread over top of baked pastry. No need to cool. Bake another 25 minutes. Cool and cut.
In 9 x 13-inch pan, layer ingredients in following order: bread (8 slices), cheese, bacon, bread (8 slices). Mix remaining ingredients together and pour over bread and put in the refrigerator overnight. In the morning, put 2 cups crushed potato chips on top. Pour 1 stick of melted butter/margarine over top. Bake at 350° for 1 hour.
Preheat oven to 350°. In large mixer bowl at high speed, beat butter and sugar until light and fluffy. Beat in water and vanilla. Add flour, nuts and salt. Beat at low speed until well blended. (If dough is too soft, chill for easier handling.)
Heat olive oil in a saucepan over medium heat. Add garlic and cook until golden brown, stirring 2 or 3 times. Add remaining ingredients, except cheese, and bring to a boil. Cover and simmer 40 to 50 minutes, stirring occasionally, until rice and potato are tender. Serve immediately with cheese sprinkled on top in bowl.
Put all ingredients in blender and blend on a maximum speed for about 1 minute. Drink immediately. Yields 2 1/2 cups.
Layer in bowl tomatoes and onion. Sprinkle with salt and pepper, dry basil, sugar, vinegar and salad oil. Then add another layer of sliced tomatoes and onions. Repeat the seasonings, etc.
Brown pork chops in skillet on both sides; drain grease off. Layer the pork chops, onion topping with Minute rice. Spread the soup over all and pour water to side of mixture. Place lid on and cook for 45 minutes to 1 hour. Also, chicken can be used instead of pork chops.
Boil potatoes and set aside. Combine sugar, cornstarch, lite salt and cinnamon in saucepan. Add apricot nectar and orange peel. Bring to a boil, stirring constantly. Remove from heat. Stir in butter. Pour sauce over sliced, peeled potatoes and mandarin oranges that have been placed in a casserole dish (9 x 13-inch) sprayed with nonfat cooking spray. Sprinkle Grape-Nuts on top. Bake at 350° for 25 minutes.
Place margarine in a 2-quart glass bowl. Microwave on High 1 minute or until melted. Beat in eggs until light and fluffy. Add 18 packets sugar substitute, maple flavoring, flour, baking powder and vanilla. Blend thoroughly. Stir in nuts, raisins and coconut. Pour batter into an 8-inch square baking dish. Rotating midway through cooking, microwave on High 6 to 8 minutes or until done when tested. Sprinkle with 1 packet of sugar substitute and top with cherry slices. Let cool completely before cutting. Makes 25 bars, 85 calories each. Diabetic exchange: 1 fat, 1/2 starch.
Cream butter and sugar. Add eggs and molasses to butter and sugar mixture. Alternate adding dry ingredients and boiling water. Bake in greased and floured 8 x 10-inch dish for 30 to 35 minutes at 350°.
Saute onion, celery and carrots in margarine for 10 minutes. Add flour to mixture, stirring well. Cook 1 minute, stirring constantly. Combine broth and milk; stir in gradually. Cook over medium heat, stirring constantly, until thick and bubbly. Add chicken, salt and pepper. Pour into 2-quart casserole. Top with Pastry. Cut slits in top to let steam escape. Place Pastry also in casserole before adding filling. Bake at 400° for 40 minutes.
Take 1/2 of cake and tear into small pieces. Put into 9 x 13-inch pan. Mix cream cheese, confectioners sugar and Cool Whip together until smooth. Spread over cake. Tear other 1/2 of cake into small pieces and put over cream cheese mixture. Slice strawberries and mix with glaze. Spread over cake.
Combine cooking oil and sugar. Add well beaten eggs. Measure and sift together dry ingredients and add to first mixture. Add vanilla and chopped apples. Bake in loaf pan for 55 minutes at 300° or make muffins. Bake in muffin pan for 45 minutes at 300°.
Roll roast in flour and pepper. Brown roast in butter. Place in large casserole dish with lid. Combine both soup mixes, salt and garlic and pour over roast. Cook until done at 325°.
Boil all ingredients for 5 minutes. Pour these ingredients over bread cubes in 7 x 11-inch glass baking dish. Bake at 325° for 50 minutes.
Combine 2 1/2 cups sliced peaches with 3/4 cup sugar. Let sit 20-30 minutes. Sift flour, salt, and baking powder. Mix with one cup sugar. Slowly stir in milk to make a batter. Melt margarine in baking dish. Pour batter over butter. DO NOT STIR! Carefully spoon peaches and about 1/2 of the juice over the batter. Bake at 325° for one hour. Serve hot or cold with ice cream.
Combine the instant tapioca and orange-pineapple juice in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Remove from heat. Add lemon juice. Cool; stir occasionally. Add fruit and chill until firm.
Coat 9 x 13 inch pan with margarine. Mix dry ingredients. Mix egg and milk. Coat chops with crumbs, then egg mixture, then crumbs. Arrange in pan. Bake at 325 degrees for 30 minutes, turn chops bake 30 minutes longer.
Beat egg white. Add brown sugar and beat until stiff. Add pecan halves. Grease baking sheet. Bake 25 minutes at 250° (or 225°). Turn off oven and let cool. Delicious!
Flour the nuts and raisins. Mix all ingredients together and cook at 250° until it starts to brown. Reduce to 225° and cook about 2 hours.
Position knife blade in food processor bowl. Add first 3 ingredients. Pulse several times or until smooth. Stir in sour cream. Cover and chill until ready to serve. Serve with crackers or chips. Makes 1 2/3 cups dip.
Pour the pie filling in the bottom of an 8 x 8-inch baking pan. Sprinkle the dry cake mix over the cherries. Dribble oleo over mixture. Bake at 375° for 30 minutes.
Melt chips, butter and peanut butter together. Mix well. Pour over 1 box cereal. Stir well, but carefully, so cereal is not broken. Add enough powdered sugar to coat real well. Stir until all is coated.
Butter a 9 x 13-inch pan and line with whole graham crackers. Mix pudding and milk. Beat for 2 minutes. Fold in Cool Whip. Pour half of mixture over crackers and add another layer of crackers and top with crackers and frosting.
In a extra large cookie sheet, roll out bread dough to all 4 corners. Add pizza sauce and remaining ingredients in desired order and bake at 400° for 20 to 25 minutes.
Brown the chicken slowly in the salad oil. Remove chicken. Add the onions and celery. Cook until tender. Add the remaining ingredients. Season. Simmer 10 minutes. Skim off excess fat. Place chicken in baking dish and pour sauce over and bake, uncovered, in slow oven at 325° for 1 1/4 hours or until tender and done. Baste occasionally.
Mix peanut butter, cream cheese and powdered sugar well. Add Cool Whip. Put in graham cracker pie crust.
Mix flour and Crisco until blended, then roll out on floured surface like making a pie crust. Cut into 3 x 3-inch square pieces. Then on each piece, shake some cinnamon and sugar (do this according to taste). Add 1 teaspoon of butter onto each portion. Roll up each square and place on cookie sheet 1 inch apart. Bake for 10 to 12 minutes at 350°. Tastes like a small cinnamon roll.
Saute onions and garlic in 1/4 cup oil. Add rice and lightly brown. Add chicken stock or broth. Stir spinach into rice mixture. Add Parmesan cheese; salt and pepper to taste. Place in casserole and cook at 350° for 25 minutes.
Combine all ingredients (except cheese) and shape into a loaf (for an 8 x 4-inch loaf pan) or put ingredients into a 9 or 10-inch pie dish or ring mold. (Cheese could be added to top the last 10 to 15 minutes of baking time.)
Mix ingredients and store in refrigerator. When ready to serve, place 3 tablespoons of mix in a cup. Add boiling water and stir.
Steam the sweet potatoes in 1/2 cup water, 15 to 20 minutes until tender. Peel and slice lengthwise in 1/2-inch slices. Layer in casserole. Peel and core apples. Slice 1/2-inch thick and lay on top of the sweet potatoes. Heat juice to a boil. Combine cornstarch and water. Add to juice. Cook until clear and thickened. Add honey. Pour sauce over apples and top with 1/3 cup wheat germ. Bake at 350° for 30 minutes or until apples are done.
Cook enough carrots to make 1 1/2 cup mashed carrots. Save liquid. Mix ingredients in order given. Fold in stiffly beaten egg whites. Bake in casserole place in a pan of water. Bake 1/2 hour at 350°.
Microwave: In a 2-quart casserole dish, microwave the ground beef for 3 1/2 minutes. Stir and microwave another 2 1/2 minutes or until done. Drain thoroughly. Add remaining ingredients except cheese. Mix well. Cook 17 minutes on High, stirring twice. Sprinkle cheese on top and cook 1 minute on High until cheese melts.
Line a 7 x 11-inch pan with sliced peaches. Make a batter of the next 7 ingredients. Pour over the peaches and spread evenly. Mix 1 cup of sugar and 1/2 cup of water together and pour over the batter. Bake at 350° for 1 hour.
Heat oven to 400°. Spray 15 x 10-inch pan with nonstick spray. Combine butter, Parmesan and bread crumbs into a spread. Dip chicken in spread; coat with combined remaining ingredients. Place in pan. Bake 20 to 25 minutes until tender.
Combine all ingredients in double boiler. Beat with rotary beater or mixer, about 1 minute or until well mixed. Cook over boiling water, beating constantly, until frosting stands in stiff peaks. Add 1 teaspoon vanilla.
Place onion, pepper and garlic in a 2-quart bowl. Microwave on High for 3 minutes. Add remaining ingredients and toss. Cover and chill. Serve with fresh baked tortilla chips.
Preheat oven to 275°. Place chicken in shallow pan, skin side up. Mix all remaining ingredients and pour over chicken. Bake, uncovered, 2 hours. Serve with rice.
Soften cheeses, then blend all ingredients together and blend well. Roll, swash and make into round ball, then roll in finely chopped pecans. Serve with crackers.
Place chicken in a shallow, buttered 2 1/2-quart baking dish. Bake, uncovered, at 450° for 30 minutes or until browned.
Mix both ingredients in food processor and blend until creamy and smooth. Add food coloring if desired.
Cut potatoes in small cubes. Pour in water and cook until tender on low heat. Put milk, salt, pepper, chives and butter in and bring to a slow boil. Cook for approximately 3 minutes. Good plain or garnished with grated cheese.
Preheat oven to 350°. Melt 2 tablespoons margarine in baking pan; add chicken breasts and bake for 30 minutes. Melt remaining margarine in a saucepan. Add flour and cook briefly, stirring. Add chicken broth and wine, stirring constantly until sauce is thick and smooth. Remove chicken breasts from oven; turn and cover each with sliced mushrooms, green onion and artichokes. Pour sauce over all and bake for 30 minutes or until tender.
In large bowl, beat milk and lime juice on high speed with an electric mixer until smooth and thickened.	Fold in whipped topping, spoon mixture into pie crust. Cover and refrigerate about one hour or until set. Garnish with lime peel.
Combine flour, sugar and baking powder; slightly beat 3 eggs and add to flour mixture. Melt 2 sticks of butter and add to mix. Add milk and vanilla. Bake at 375° to 400° until done. Grease and flour pan.
Brown veal in butter and place in casserole. Cover tightly. Add 3 tablespoons water to frypan which has been used to brown veal. Blend in flour; stir until smooth. Slowly add sour cream, stirring constantly. When thick, add seasonings and mushrooms which have been sauteed in butter. Pour over veal. Bake for 1 hour in a 350° oven that has been preheated.
Cream butter and add sugar. Add egg and vanilla. Next, add flour, baking soda and chips. Bake at 350° for 8 to 10 minutes.
Mix mayonnaise, mustard and salad dressing. Pour over remaining ingredients and mix well. Chill before serving.
Thaw potatoes; mix with other ingredients. Place into a 13 x 9-inch pan.
Drain juice from oranges and pineapple. Dissolve Jell-O in boiling water. Add drained fruit juices. Cool and refrigerate until consistency of unbeaten eggs. Add fruit and orange sherbet. Mix thoroughly and put in 12-cup mold. Fill ring with cottage cheese for luncheon. Serves 10.
Line baking dish with pastry.	Melt margarine in large saucepan over medium heat.	Add flour, salt and pepper. Blend together and add milk and chicken broth to consistency of thin gravy. Place boiled, cut up chicken in pastry.	Cover with sauce. Cover with top crust; sprinkle with black pepper and dot with butter and bake in moderate oven until brown.
Saute garlic and onion in oil until soft. Add basil and salt. Stir for 2 minutes. Take from heat and add tomatoes. Serve over favorite pasta.
Rinse and sort beans. Put all ingredients in a large kettle and cover with water. Simmer 3 to 4 hours until beans are tender. Add water, if needed, while cooking. Serve over cooked rice, using pot liquids. Good with cornbread.
Saute beef and kidney with onion in large skillet. Add salt and pepper. Bring to boil. Reduce heat and simmer covered for 45 minutes. Add potatoes; return mixture to boiling and simmer covered for 20 minutes longer or until potatoes and meat are tender.
Preheat oven to 400°. Put onions and bell peppers in skillet and cook. Add ground beef and cook 8 to 10 minutes longer. Drain. Stir in chili beans, barbecue sauce and salt. Bring to boil. Spoon into baking dish that has been sprayed with Pam. Prepare corn muffin mix according to mix directions. Stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.
Melt caramels and evaporated milk over low heat. Hand stir cake mixture and spread half in greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Spread chocolate chips on top. Spread caramel mixture over and pat on remaining cake. Bake 18 minutes. Cool, then refrigerate for 30 minutes.
Mix all ingredients together. Form into a loaf and put in baking pan. Bake at 400° for 1 hour.
Preheat oven to 350 degrees. Clean mushrooms with cloth. Remove stems and use a paring knife to make the hole for stuffing larger. Brown and drain the sausage. Crumble sausage and stir in the cream cheese. Spoon mixture into the mushroom caps. Bake for 20 minutes. May sprinkle with grated parmesan cheese if desired. Yield: about 30 mushrooms.
Cook bacon and keep grease. Cook onion in grease until clear. Remove onion. Gradually add flour, stirring constantly to avoid lumps. Cook until golden brown. Add chicken stock and stir with a whisk. Turn heat to low, add potatoes, bacon, cream and spices. Simmer 10 minutes. Add cheese and onion. Stir until melted. Add hot sauce to taste.
Beat eggs, add milk, mustard, salt and pepper. Put bread cubes in 13 x 9-inch pan. Sprinkle meat on top, then pour egg mixture over top. Sprinkle cheese on top. Put in refrigerator overnight. In the morning, bake at 350° for 1 hour.
Prepare rice according to package directions. In a large bowl combine rice, cooked chicken, salsa and 3/4 cup cheese. In a small bowl stir together sour cream and mayonnaise. Add to rice mixture. Place mixture in casserole dish. Put remainder of cheese and crumbled corn chips on top. Bake at 350° for about 30 minutes or until bubbly.
Cream shortening and sugar. Add eggs, one at a time. Add vanilla and bananas. Add flour, baking powder and salt. Add baking soda and sour cream which have been mixed together. Last, add the nuts. Bake in loaf pan at 350° for 50 to 60 minutes.
Cream together butter and sugar. Add eggs and mix well. Add vanilla and almond extract. Mix together flour, baking soda and cream of tartar. Add flour mixture to butter mixture; mix well. Refrigerate dough for 1 hour. Roll out cookies (using more flour, if needed) and cut out with cookie cutters. Bake at 375° for 8 to 10 minutes.
Melt butter. Add brown sugar, eggs and vanilla. Add dry ingredients and mix well. Add chocolate chips and nuts. Bake for 20 to 25 minutes at 375°.
Heat Jell-O, sugar and berries to dissolve Jell-O, stirring constantly. Cool, mix pudding and milk. Add sour cream, fold in 3/4 Cool Whip.
In large saucepan, brown meat. Drain off fat. Stir in 4 cups water and remaining ingredients. Bring to boiling. Add 2 more cups of water. Reduce heat; cover and simmer for 20 minutes.
Mix corn and nuts together. Cook sugar, margarine, syrup and salt. Bring to a boil over medium heat; then turn down and continue to boil 5 minutes. Remove from heat and add 1 teaspoon vanilla. Pour over popped corn. Spread on a cookie sheet and let cool.
In a large bowl, cream together cream cheese and sugar. Add sour cream, vanilla and almond extract; set aside. In a small deep bowl,	whip cream, vanilla and sugar.	Fold whipped cream into cream	cheese	mix. Add cake pieces and set aside. Starting with strawberries, layer	cake mixture and strawberries (1/3 mixture for each layer). Cover with plastic wrap and refrigerate.
Cream butter. Add vanilla and sugar. Beat in eggs. Mix thoroughly. Add peanut butter. Sift in flour and baking powder. Roll into small balls and place on greased cookie sheet. Flatten with tines of a fork that has been dipped in water. Bake in moderate oven at 375° for 10 to 12 minutes. Makes about 5 dozen.
Step 1: Mix and press flour, pecan pieces and melted butter in long cake pan. Bake at 350° for 30 minutes. Cool thoroughly!
Place cooked potatoes in an 8 x 8 x 2-inch dish. Toss 1 tablespoon margarine with bread crumbs, paprika and thyme; set aside. Blend flour, mustard and pepper into 2 tablespoons margarine. Add reserved potato water and milk. Cook and stir until thickened and bubbly. Stir in ham and cut up cheese. Cook until cheese is melted. Place onion rings over potatoes. Pour sauce over onions and potatoes. Sprinkle with crumbs. Cover and bake at 350° for 1 hour. Yields 6 to 8 servings.
Combine the wafers and milk in the top of a double boiler and melt over hot, not boiling water. Chop fruit and nuts and add. Pour into buttered plate and chill for 15 to 20 minutes and it's ready to eat.
Heat oven to 350°. Grease bottom only of two loaf pans. Mix flour, sugar, brown sugar, baking powder, salt, oil, milk and egg. Stir in nuts and cranberry halves.
Blend all ingredients in blender. Pour into glass container and refrigerate up to 6 weeks. Before serving, shake well. Serve as is or in coffee.
Preheat the oven to 375°. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Wash pork chops and dry with a paper towel. Season both sides to taste with salt, pepper and cayenne pepper. Place chops in a bag with flour and shake until chops are covered. Remove excess flour from chops. Add 1 cup of oil, depending on size of frying pan. Heat on medium. Place chops in frying pan; fry until golden brown on both sides. Remove chops and place on paper towels to drain. At this point, remove oil and make gravy or you can cheat, remove oil and add Pepperidge Farm brown gravy to frying pan. Add chops and let simmer 15 to 30 minutes, depending on thickness of the chops. Note: Gravy should cover chops.
Boil until mixture forms firm ball, 238°. Beat and beat and beat and beat. Add 1 cup nut meats and flour.
Beat eggs; add sugar and then strained lemon juice. Cook in double boiler or in microwave bowl in microwave oven. Add butter, cut in small pieces, as soon as mixture is hot. Cook until thick. Cool and store in refrigerator. Keeps for several months.
Melt butter and peanut butter in saucepan, stirring frequently. Add marshmallows and cereal; stir until marshmallows start to melt and stick to cereal. Remove from heat. Press mixture firmly into buttered 8-inch square pan. Chill about an hour. Cut into squares.
Layer vegetables starting with lettuce in casserole dish or salad bowl. Mix mayonnaise, vinegar, lemon juice and sugar together and pour over peas. Top with cheese and bacon bits.
Mix together and pat out in a 13 x 9 x 2-inch pan and bake at 350° for 15 to 20 minutes.
Mix all ingredients together with spoon. Butter a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Grease and flour 8 x 4-inch loaf pan. Combine flour, soda, salt and baking powder in bowl. Cream shortening and sugars in 3-quart bowl until fluffy. Add eggs, 1 at a time, and beat well. Stir in bananas and 1/2 cup walnut meats if prefer. Add flour mixture in 4 portions; beat until smooth. Bake in prepared pan for 50 minutes or until inserted tester comes out clean at 350°.
Mix all ingredients together and pour into casserole dish. Bake uncovered at 350 degrees for 40 minutes.
Mix all in a bowl. Grease a 13 x 9-inch pan. Pour into and let stand overnight in refrigerator. Bake next morning at 350° for 1 hour until firm, 30 to 45 minutes.
Sear meat and onions in fat until all the red is out of meat, turning frequently. Cook noodles about 10 minutes; strain. Spread over the meat and onions in pan. Pour warmed tomato sauce over noodles. Cover skillet and simmer 20 minutes over low heat. Do not stir too much.
Boil sugar, milk and butter for 5 minutes. Pour over chocolate bits, chocolate Hershey bars and marshmallow cream. Stir and beat until smooth. Pour into buttered pans and cool. Cut into squares. Makes almost 5 pounds.
Line bottom of 13 x 9-inch baking pan with sliced pound cake. Mix cream cheese and 1/4 cup sugar, dash of almond extract and enough milk to make the consistency of whipped topping; set aside. Mix pudding with remaining milk; add cream cheese mixture. Spread over pound cake. Mix pie filling and 1/4 cup sugar. Spread over cream cheese mixture. Top with Cool Whip. Can use different pie fillings and flavors of pudding.
Cream sugar and shortening; add eggs. Sift together flour and other dry ingredients. Add to creamed mixture with milk and bananas; add vanilla. Beat until smooth. Bake in 3 greased and floured 9-inch cakes pans at 350° for 30 to 35 minutes. Good with Creamy Nut Frosting.
Cube chicken breast. Dip in milk, coat with flavored bread crumbs. Cook over medium heat for 11 to 14 minutes. Serve with rice, French fries or baked potatoes. Serves 4.
Heat butter or margarine in a heavy pan; add onion and saute until onion is limp. Stir in flour and cook until blended and bubbly. Slowly stir in broth and cook, stirring until thickened. Mix in sour cream, dill weed, salt and pepper to taste. Do not let sauce boil after sour cream has been added. Reheat over low heat, stirring constantly, just to boiling point. Makes about 3 1/2 to 4 cups.
Stir with a spoon. Reserve 3/4 cup for topping. Press into a 9-inch pie pan and bake at 400°.