HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven as per box instructions. In 13 x 9-inch baking pan, melt 1 stick butter in oven. Remove from oven and sprinkle brown sugar evenly across pan. Place pineapple slices along edges and in center of pan with cherries inserted in their holes. Save the juice from the pineapple and substitute it for the water in the cake batter. Prepare cake batter as box instructs. Pour evenly across pineapple layer and bake. Cake is done when toothpick comes out clean. Allow cake to cool. Loosen edges and turn out. Ready to serve.
Mix all ingredients in a slow cooker. Cover and cook on low for 8 to 10 hours or 5 to 6 hours on high. Serve over rice or noodles. Yummy!
In a skillet put vinegar, sugar and eggs. Mix well and bring to boil, stirring continually. Pour over remaining ingredients. If dry, stir in a few tablespoons of mayonnaise. Is good cold, too.
Place first 5 ingredients in large bowl. Combine sugar and vinegar; bring to a boil. Pour over vegetables and mix well. Place in refrigerator for several hours or overnight. Serve cold.
Soften cream cheese to room temperature. Beat with electric mixer until very soft and creamy. Mix with thawed Cool Whip; blend until creamy. Add orange juice and blend with mixer until thoroughly incorporated. Set aside.
Melt in double boiler, then add the cocoa and pecans. Drop by teaspoon on 2 waxed paper lined cookie sheets. Refrigerate until set.
Cut chicken up. Place in pan; pour soup over chicken and pour half and half over. Sprinkle with paprika. Bake 1 hour at 350°.
Cook noodles. Combine with cabbage, onions and 2 kinds of seeds. Mix oil, vinegar, sugar, salt, pepper and packet of spices from noodles in a small jar and mix well. Pour over cabbage. Serve cold.
Scald milk. Pour over sugar and butter. Cool. Dissolve yeast cake in 1/3 cup warm water. Add this to the milk mixture. Add the flour and mix this well. Add salt to eggs and beat until thick. Add to mixture and mix this good. Knead for 20 to 30 minutes. Cover and let rise 3 to 4 hours at room temperature. Punch down and put in loaf pans and let rise again about 1 hour. Bake at 325° for 45 minutes.
Cook for 1/2 hour after hard boil; put into jars and seal or freeze when cool.
Dissolve yeast well in warm water. Add salt and molasses. Stir in flour. Beat well. Let stand 10 to 15 minutes. Bake on hot griddle. Makes 12 cakes.
Mix corn syrup and sugar in large saucepan. Bring to full boil, stirring constantly. Remove from heat. Quickly stir in peanut butter. Add nuts and cereal. Stir in evenly. Pour into a greased 13 x 9-inch pan. Cut squares while cool.
Cut nuts, dates and orange slices in small pieces; add coconut. Melt margarine and pour over mixture. In another bowl beat eggs and sugar; add sifted flour to soda and milk. Pour over nut mixture and mix well. Grease and flour a large tube pan. Bake in 300° oven for 2 hours. Let cool for 10 minutes before removing.
Mix dry ingredients with a small amount of the milk. Add rest of the milk. Cook over boiling water (in a double boiler), stirring until thick. Cover; cook for 15 minutes longer, stirring occasionally. Add a small amount of the hot mixture to the egg yolks. Pour back and cook a few minutes longer. Add butter and vanilla. Pour filling into baked shell. Cool slightly; cover with meringue.
Preheat vegetable oil; saute chicken strips until light brown. Remove from skillet; saute rice until light golden. Pour off excess oil. Add 2 1/2 cups warm water, low sodium salt, garlic powder and browned chicken strips. When water boils, reduce to lower heat and simmer for 30 to 35 minutes, or until rice is done. Add soy sauce, mushrooms and the frozen vegetables. Remove from heat; stir lightly. Serve with iced tea.
Beat butter, sugar and egg together well. Add rest of ingredients except apples. Prepare bottom pie shell and arrange apples in pie and pour batter over apples and top with the following.
Use 2 parts Sprite or 7-Up to 1 part grape juice (red or white). You can make an ice ring with grapes in it to help keep it cold. Cherries can also be used.
Preheat oven to 400 degrees. Spoon sliced bananas into 11x7x2 inch baking pan or pan of approximate size. Combine sugar with the flour. Sprinkle over bananas. Combine milk and vanilla. Pour into pan. Dot with butter. Cover with crust.
Mix first 4 ingredients in order given with pastry blender. Add egg, water and vinegar. This makes 1 pie crust.
On a large, flat dish (a regular dinner plate works well), spread sour cream to the edge. Continue to layer remaining ingredients in order. Serve with tortilla chips.
Preheat oven to 350°. Pour cut corn, creamed corn and cornstarch into a large mixing bowl. Then add slightly beaten eggs, sugar, salt, milk and butter or margarine. Fold and mix ingredients well.
Let cream cheese soften to room temp., add onions, garlic, salt, and mayo. Mix well. After removing all seeds from cucumber, grate and drain, then add to mixture and stir well. Spread on 8 slices of bread and top with remaining bread, then cut into 4 pieces each. Makes 32 mini sandwiches.
Combine first six ingredients. Beat until creamy. Stir in remaining items. Grease and flour tube pan. Bake at 350° or until toothpick comes out clean.
Drain pineapple, reserving 2 tablespoons juice; set aside. Place ham in baking pan; bake at 350° for 30 minutes. Combine brown sugar, cloves, mustard and vinegar in small bowl. Stir in reserved pineapple juice. Score meat before placing pineapple slices on top of ham. Spoon glaze over pineapple and ham. Bake another 40 to 45 minutes, basting occasionally.
Brown pork chops, both sides, then take chops out of pan and set aside. Add water to pan where chops were fried, to deglaze the pan. Layer all vegetables in large casserole. Put pork chops on top of vegetables, add salt and pepper, now pour glazing water over all ingredients. Bake at 350° with foil laying loosely over top for first 30 minutes, remove foil and bake uncovered 30 minutes more. Makes 4 servings.
In a large skillet, brown chops, then drain. In greased 2-quart oblong baking dish, arrange potatoes, then pork chops. Thoroughly blend soup mix with water and pour over top. Bake, covered, for 1 hour (or until potatoes are tender) in preheated 350° oven. Makes 4 servings.
Combine shrimp, eggs, onions, butter, cornstarch, salt and sugar in a blender container or food processor bowl. Process to a paste consistency. Stir in water chestnuts. Trim bread of crusts and cut into triangles. Spread with shrimp mixture. In a frying pan, heat 1-inch oil to 400°. Fry toast, shrimp side down, until golden. Turn and continue frying until bread side is brown. Drain and serve warm. Freezes well fully prepared. Reheat at 325° for 15 to 20 minutes. Makes 32.
Grease two 8 1/2 x 4 1/2-inch loaf pans and sprinkle with cornmeal. Set aside. Preheat oven to 400°. Combine 3 cups flour, yeast, salt, sugar and baking soda in a large bowl. Heat liquids until very warm. Add to dry mixture. Beat well. Stir in remaining flour to make a stiff batter. Spoon into pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place for 45 minutes. Bake for 25 minutes. Remove from pans immediately and cool on racks.
Wash pods and string them. Cut diagonally in 1-inch lengths. Cover with salted water and boil until tender. Drain and save 1 cup of liquid. Make a white sauce from butter, flour and liquid. Add sugar and salt. Add chopped parsley and stir into peas. Serves 6.
Boil 20 cups water and tea 10 minutes and cool. Add remaining ingredients. Chill.
Crush wafers. Add remaining ingredients. Mix well by hand. Mold into a log. Place on platter and refrigerate. Chill and slice before serving.
Mix gelatine, sugar and salt thoroughly in small saucepan. Add water and place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat and stir in mayonnaise, lemon juice and lemon rind. Blend with a rotary beater. Pour into a refrigerator tray. Quick chill in freezer unit 10 to 15 minutes or until firm, 1-inch from edge, but soft in center. Beat until fluffy. Fold in remaining ingredients.
Thaw broccoli. Saute broccoli and onion in margarine. Add soups, milk, rice and half of cheese and mix together. Pour into a 2-quart baking dish. Top with remaining cheese. Bake at 350° for 1/2 hour, covered, and 1/2 hour uncovered. Serves 4 to 6.
Combine all ingredients and mix by hand. Do not use electric mixer. Pour into a greased 9 x 12-inch pan and bake for 30 to 35 minutes.
Mix first 4 ingredients together. Then add last 3 ingredients and mix well. Pour into unbaked pie crust. Bake at 350° until light brown and filling is firm, approximately 35 to 45 minutes.
In a casserole dish, put a layer of hamburger, layer of onions, layer of potatoes, layer of green pepper and layer of tomatoes. Layer again, ending with tomatoes, combined with 1/2 cup of water for the last layer. Bake at 325°.
Soften cream cheese and mix with marshmallow cream and lemon juice. Serve with fresh fruit.
Combine sugar, cornstarch and salt in top of double boiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. stir a little of hot mixture into slightly beaten egg yolks. Add to remaining hot mixture in top of double boiler and cook for 2 minutes over hot water stirring constantly. Add butter, cool - add lemon rind and juice. Pour into baked shell, cover with meringue. Bake 325 for 15 minutes.
Fry meat until crunchy and brown. Add tomato sauce and picante sauce to meat. Then season it with onion and garlic salt. Serve with rice and beans, tortillas and some guacamole! Very fast and good!
Preheat oven to 350°. Have shortening at room temperature. Grease and flour loaf pan or muffin tins. Sift flour before measuring. Mash shortening and sift in dry ingredients. Add vanilla and 3/4 milk. Mix until flour is dampened, then beat 2 minutes. Add remaining milk and eggs. Beat 1 minute. Add nuts and bake 1 hour for loaf pan or 20 to 30 minutes for muffin tins.
Shred lettuce and cabbage. Cut in small pieces celery, onions, tomatoes, broccoli, cauliflower and apple. Grate carrots and cheese. Cut Jicama into 1-inch strips. Wash beans off. Add all together and serve with your favorite dressing.
Put 1/4 package of stuffing mix in baking dish. Mix squash, carrots, onion, soup, sour cream, salt and pepper and part oleo. Pour this over stuffing. Put 1/4 stuffing mix on top. Dot with oleo. Bake at 350° until bubbly, about 30 to 40 minutes.
Coat chicken in flour and saute in oil until light brown. Add a little water or chicken broth and simmer until done. In another pan, simmer onion and garlic with tomatoes until onion is soft and tomatoes start to thicken.
Mix ingredients in large buttered casserole. Top with 2 cups crushed corn flakes mixed with 1/4 cup butter. Bake at 350° for 1 hour.
Mix dry ingredients well. Add boiling water until of desired liquid. Do not over add water. Mix well and add vanilla. Serve over hot biscuits.
Chop into large pieces the first 5 ingredients. (Note that summer squash, eggplant and green pepper can be added or substituted for the veggies listed.) Brown onion, shallot and pressed garlic. Add tomatoes; stir. Add other veggies, stirring and slightly browning. Add stock, bay leaf, salt and pepper. Cover and let simmer until veggies are slightly undercooked. Add basil, cayenne and paprika and simmer for 15 minutes more. Put through food mill or blender to break down, but not mush after bay leaf is removed. Serve hot or cold with good bread. Excess can be jarred and eventually frozen. Yield: 24 to 30 cups.
In a bowl, combine the peppers, Tabasco and salt. Whisk in the olive oil and lemon juice. Add the shrimp and toss to cover. Cover the bowl and refrigerate for at least 3 and up to 24 hours before cooking.
Stir all ingredients together. Place in small loaf pan sprayed with Pam. Bake 45 minutes at 350°. Great with milk for after school snack.
Cut angel food cake into cubes. Prepare chocolate pudding according to pie directions. Then add in Cool Whip (folding gently). Layer angel food cake on bottom of a tall glass container, then spoon over top the pudding mixture. Crush up the Oreo cookies and sprinkle on top of pudding. Repeat all these steps as many times as you desire for a beautiful layered look.
Mix flour and salt in a large mixing bowl. Cut Crisco into flour with 2 knives or pastry blender until mixture is uniform and very fine. Sprinkle water over mixture, a tablespoonful at a time, tossing lightly with a fork. When all water has been added and mixed, work dough into a firm ball with hands. Press dough into a flat circle. Roll on a lightly floured board or pastry cloth 1/8-inch thick. Cut crust to extend 1/2 inch beyond edge of pie plate. If shell is to be baked with no filling, prick bottom and sides with fork before baking. Bake in a hot 425° oven for 12 to 15 minutes.
Boil sliced squash until done. Cut up onion into squash. Add eggs, cornbread crumbs, mushroom soup, salt and pepper. All of this mixed together should have the consistency of dressing. Pour into baking dish. Bake at 325° for 1 hour, or until done.
Drain and mix; chill. You can use any salad dressing or vinegar, sugar and oil mixed. This is what I prefer.
Cream sugar and oleo, add oil and cream until fluffy. Add eggs and beat. Stir in dry ingredients and mix well. Roll into small balls and place on ungreased cookie sheet. Press down with a glass dipped in sugar. Bake in moderate oven (350°). Makes 6 dozen.
Mix sugar, zucchini, oil, and eggs together. Add flour, powder, soda, cinnamon, salt and nuts. Pour into greased floured pan. Bake 1- 1 1/2 hrs. At 350 degrees.
Line a 15 x 9 x 1-inch pan with aluminum foil. Arrange graham crackers on foil; set aside. Combine margarine and sugar in medium saucepan. Cook over medium heat, stirring constantly. Bring to a boil and cook 2 minutes. Remove from heat and add cinnamon and nuts. Pour over crackers, spreading to coat evenly. Bake at 350° for 10 minutes. Let cool 5 minutes. Using spatula, separate and place on waxed paper-lined cookie sheets. Store in refrigerator between sheets of waxed paper.
Mix together drained pineapple and marshmallows, then set aside. Mix together next 5 ingredients and cook over low heat until thickened, stirring constantly. Cool thoroughly. Fold into custard, pineapple and marshmallows. Refrigerate overnight. Fold in apples, peanuts and Cool Whip the next day.
Crush the Oreo cookies. Mix together with the melted oleo and pat on bottom of 9 x 13-inch pan for a crust. Chill. Cream Cool Whip, powdered sugar and cream cheese. Pour over chilled crust and refrigerate. Blend chocolate pudding, vanilla pudding and milk. Pour over first layer and chill. Cover with Cool Whip and then crushed Oreo cookies. Chill before serving.
Boil water, sugar and cornstarch 20 minutes; add cinnamon and lemon juice. Peel and slice apples; pack in sterile jars. Pour hot syrup over apples to 1 inch of top of jar. Seal and process in water bath for 20 minutes after it starts to boil.
Mix flour and sugar. Add the saved pineapple juice and stir. Add pineapple and cheese. Mix and place in casserole dish. Crumble Ritz crackers over top and drizzle with butter. Bake at 350° for 30 to 40 minutes. Great with ham.
Mix together the sugar, flour, salt and cocoa in large pan. Combine egg yolks and 1 cup milk. Combine with dry ingredients. Add other cup of milk. Cook over medium heat until thick, stirring constantly. Remove from heat. Mix in butter and vanilla. Pour into baked pastry shell.
Mix first 4 ingredients together. Salt and pepper to taste. Refrigerate overnight. Cut seeded tomato into small pieces and add to mixture before serving.
Saute mushrooms in sherry and 1 tablespoon margarine in a nonstick skillet 5 minutes.
Cream the cream cheese with powdered sugar. Add 1 cup Cool Whip. Spread over cooled crust. Beat pudding mix with milk. Spread over cheese mixture. Spread Cool Whip on top.
Saute garlic in 1 tablespoon butter in a large skillet over medium heat. Stir in shredded ham and peas. Saute over medium heat 3 to 5 minutes. Remove from heat, cover and keep warm. Cook fettuccine according to package directions, omitting salt. Drain well, plac in a large serving bowl. Add 1/2 cup softened butter, stirring until completely melted. Add Parmesan cheese and sour cream, stirring gently to coat well. Fold ham mixture into fettuccine mixture. Add pepper, toss gently. Serve immediately. Yields 6 servings.
Rinse chicken pieces; pat dry with paper towels. Set aside. In small bowl stir together crackers, peanuts and paprika. Spread mixture on sheet of waxed paper. In another bowl combine the egg and milk. Dip each chicken piece in egg mixture, then roll in crumb mixture to coat thoroughly. Arrange chicken, skin side up, in baking dish. Do not let them touch. Bake, uncovered, in 375° oven for 50 minutes or until tender. Do not turn. Cool on paper towels.
Grease large baking dish and spread beef (chopped) in dish. Wrap each chicken breast with a bacon slice and arrange in dish over beef. Spread undiluted soup over chicken. Cover with foil and bake in preheated 300° oven for 2 hours. Remove foil. Add mushrooms and continue baking at 350° for 30 minutes. Baste as needed.
Place milk, grape juice concentrate and 2 scoops of vanilla ice cream in blender container. Blend until smooth. Pour into two 12 ounce glasses. Top with scoops of vanilla ice cream.
Mix dry ingredients; mix other ingredients. Add dry to wet mixture gradually.	Beat until well blended. Pour into 2 greased loaf pans.	Bake at 350° for 1 hour.
Be careful in your selection. Do not choose too young. When once selected, give your entire thoughts to preparation for domestic use.
Cook wild rice following basic method just until kernels open slightly (30 to 40 minutes). Spread rice in buttered 8 x 12-inch oblong baking dish. Combine soup, sour cream, undrained mushrooms and sherry. Pour about 1/2 of the soup mixture over rice. Remove skin from chicken breasts. Arrange breasts over soup. Spoon remaining soup mixture over chicken. Sprinkle with cheese. Bake, covered, in a 375° oven for 30 minutes. Uncover and bake until heated through, about 30 minutes longer. Makes 6 servings.
Mix chopped peppers, onion, sugar and vinegar. Bring to a rolling boil and boil 2 minutes. Set off heat and add Certo. Let stand 5 minutes, then pour into jars. Use small jars.
Combine chicken, celery, 1/2 cup cheese, olives, onions and salt. Use enough salad dressing to moisten and toss lightly. Pour into 1 1/2-quart casserole dish; sprinkle remaining cheese and chips on top. Bake for 25 minutes at 350°. Garnish with tomato wedges.
In large pot, saute veggies and brown meat; drain oil. Add tomatoes, spices and kidney beans; mix well. Simmer 30 to 40 minutes until most of liquid is absorbed.
Trim chicken. Dip into eggs, then into bread crumbs. Fry in heated oil on medium heat, until brown. Turn and brown other side. Drain on paper towels. Serves 4. Enjoy!
Mix all ingredients together in jar (dry). When ready to use, mix 2 or 3 teaspoons in 1 cup water.
Mix all ingredients (if dry, add cream); mix well. Put in crab shells; top with bread crumbs and butter. Bake at 350° for 20 minutes. Makes 12.
Sift flour and sugar into mixing bowl; blend well. Bring to rapid boil in saucepan the margarine, shortening, water and cocoa. Pour over flour-sugar mixture and mix well.
Put ingredients into mixing bowl. Slowly add salad oil and beat until thick emulsion forms. Add 1/6 cup more vinegar and celery seed. Store in refrigerator in a jar. Delicious!
Preheat oven to 350 degrees. Bake cake as directed in a 9 x 13-inch pan. Cool for 15 minutes.
Combine all ingredients and mix well. Heat in a double boiler for 15 minutes and serve.
Mix sugar, cocoa and oil together. Add eggs and milk. Sift flour and soda together and add it to the mixture. Mix in boiling water. Pour into a greased and floured cake pan. Bake 45 to 55 minutes at 350°.
Put all vegetables in soup pot. Cover with stock (also may use water or half water and half stock). Cover and cook for 1/2 hour to 2 1/2 hours, depends on how done you like your vegetables.
Chill juices and 7-Up. Make two trays of ice cubes with 7-Up. At serving time, combine cranberry and apple juice in a punch bowl. Slowly pour in 7-Up. Add 7-Up ice cubes. Makes 35 cups.
Prepare corn bread according to your normal recipe. Stir in ingredients. Cook according to cornbread temperature and time.
Pour wine over nuts the night before. Cream butter and sugar. Add egg yolks. Mix soda with buttermilk. Sift flour with spice. Add alternately with buttermilk to other mixture. Add well beaten egg whites. Fold in flour-dredged fruit and nuts. Place batter in well-greased and floured tube pan. Steam 3 hours, then dry off in oven for 30 minutes.
Wash chicken pieces and dry with paper towel. Season as desired. Place in large Pyrex so pieces will not be on top of one another. Mix mushroom soup and evaporated milk. Spoon mixture over chicken and sprinkle with parsley. Do not cover. Bake at 350° for 50 to 60 minutes, until chicken is tender.
Butter heavily 2 cookie sheets. Put into a saucepan the sugar, water and corn syrup. Bring to a boil. Boil until you hold up a spoon and it spins a thread. Add peanuts. Cook and stir until the peanuts turn a brownish gold. Remove from heat. Stir in margarine, salt and soda. Pour into cookie sheets to cool and harden. Break into pieces.
In a large sauce pan combine coconut milk and milk. Blend together sugar and cornstarch and stir into coconut milk mixture. Cook over medium heat, stirring frequently until mixture thickens. Pour into a 8 inch square baking pan. Chill. When firm cut into small squares or triangles.
Heat oven to 375°. Mix sugar, shortening and pumpkin. Stir in flour, baking powder, baking soda, cinnamon and salt. Drop dough by teaspoon onto an ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet and cool. Makes 4 dozen.
Mix in a large pot and store in an airtight container. Use 1/3 to 1/2 cup in a mug and add boiling water.
Dip chicken pieces in mixture of salad dressing, jam and onion soup mix. Pour leftover mixture over chicken pieces and bake uncovered at 275° for 2 hours.
Mix all together and pour into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Melt chocolate in heatproof bowl over hot, not boiling, water. Remove from heat and stir in crushed candy canes. Spread in thin layer on waxed paper.
Prepare pudding according to package instructions for pie filling, but use only 2 cups of milk instead of 4. Make certain you beat it only one minute on low speed. Fold in whipped topping.
Spray a 9-inch pie pan with nonstick cooking spray. Sprinkle on the graham cracker crumbs. Dissolve gelatin in boiling water, stirring well. Let it cool, then put gelatin, cottage cheese and cream cheese in blender. Blend on medium. Pour into a large bowl and fold in whipped topping. Pour into prepared pie pan. Smooth over top and refrigerate. Garnish with peeled orange slices. Delicious!
Sift together flour, baking powder, soda and salt. Set aside. Place margarine and sugar in large mixing bowl; beat until light and fluffy. Add eggs and vanilla; beat well. Add sifted dry ingredients; mix until thoroughly combined. Mix in coconut, nuts, raisins and Special K cereal.
Mix together and pour into 1 unbaked pie shell. Top with other unbaked pie shell. Cook at 400° for 30 minutes or until golden brown.
Brown meat in oil until loses pink. Add everything except rice. Simmer 2 hours; stir occasionally. Add rice and simmer 1 more hour. Stir occasionally. If becomes dry before rice is done, then add more water. Cook in large Dutch oven size pan. Cook covered.
Cook 1 1/2 to 2 hours. A little brown sugar and hot sauce can be added to suit taste.
Cook linguini until done. Add cucumber, tomatoes and 3/4 bottle of dressing and 1/2 jar Salad Supreme. Marinate overnight. Add remainder of dressing.
Cook bacon. Let cool and crumble. Combine all other ingredients. Pour into greased 9 x 13-inch pan. Let set overnight in refrigerator.
Pour cottage cheese into a bowl and add the dry orange jello. Stir well. Add the drained mandarin oranges and pineapple chunks. Mix and add the miniature marshmallows. Put into refrigerator and let set overnight. Serve alone or on lettuce leaves.