HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple (keep juice). In skillet, brown bite-sie pieces of chicken in cooking spray. Meanwhile, mix water with artificial sweetener. Add pineapple juice, water/sugar mixture, vinegar, garlic and soy sauce to chicken. Cover and cook over low heat 40 minutes. Add green peppers and pineapple chunks. Cook for 5 more minutes. Combine cornstarch with cold water and add to simmering mixture. Stir slowly until thick. Serve over rice.
Bake cake as directed. Split into 4 layers. Make filling by cooking the 1 cup sugar and cream for 5 minutes. Stir in marshmallows, vanilla and coconut; beat well and spread between each layer.
Beat egg yolks and add sugar and wine. Fold in egg whites (that have been beaten stiffly). Add flour and baking powder. Last, add fruits and nuts. Bake 2 hours at 275° in a large tube pan or 2 loaf pans that have been greased and lightly floured.
Brown sausage; drain. Pour onto a paper towel; let set and drain. Cut cheese in small pieces. Put in crock-pot; add Ro-Tel tomatoes and sausage. Stir. Heat until all cheese is melted. Eat with your favorite chip.
Preheat oven to 350°. In a large bowl, blend sugar with oil; beat in eggs, one at a time. Add flour, instant tea powder, baking powder, cinnamon, nutmeg, baking soda, cloves and salt; mix thoroughly. Fold in 2 cups of carrots and pecans. Pour into greased and floured tube pan. Bake 70 minutes. Cool 15 minutes before removing from pan. Cool completely before glazing.
Brown sausage and onion. Drain grease. Combine remaining ingredients with sausage and simmer for 20 minutes.
Spread mayonnaise on bread slices. Sprinkle with garlic salt and add a cucumber slice, then cover with another slice of bread.
Sprinkle water and 1/4 cup sugar over fruit. Mix Bisquick, 1/2 cup sugar and cinnamon. Beat egg thoroughly. Pour over Bisquick mixture in a thin stream, stirring constantly with fork until crumply. Sprinkle crumbs over fruit and pour 1/4 cup melted butter over top. Bake at 400° for 25 minutes.
Preheat oven to 350°. Combine cake mix, oil and eggs in a large bowl. Stir well. Stir in pecans. Drop batter by teaspoonfuls onto ungreased cookie sheets, 2 inches apart. Bake 8 to 10 minutes.
Bake at 375° to 400° for 8 to 10 minutes. Use caution as cookies burn easily. May be sprinkled with colored sugar before baking.
Mix crumbs and butter; press into bottom of a 9 x 13-inch pan. Dissolve jello in water and set aside. Whip the cream cheese and add sugar. Mix with fork, then add jello. Whip milk until it form peaks, then fold in cheese mixture. Pour into crust. Sprinkle top with crushed graham crackers and refrigerate. Can be made day before. Can use other toppings such as thickened strawberries.
Combine all of the ingredients with enough milk for the mixture to hold its shape. Form into fritters and fry at 350° until golden. Note that round fritters (small) should have a thicker batter than flat fritters. Check amount of milk. Serve with hot sauce of your choice. Cooking time is approximately 20 minutes for full recipe.
Cook sugar, cocoa and milk to soft ball stage. Make soft ball in cold water to test. Take off heat; add butter and vanilla. Beat until thick. Put on greased plate.
Brown meat in skillet over medium heat; drain fat and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onion, pepper and other seasonings. Pour in pastry shell. Bake in preheated 350° oven for 35 to 40 minutes or until knife inserted in center comes out clean. Serves 6.
Cream sugar and shortening; add eggs and mix well. Add soda, salt and flour. Mix well. Fold in bananas, walnuts and vanilla. Place in greased 9 x 5-inch loaf pan. Bake at 350° for about 70 minutes or until toothpick inserted does not stick.
Mix batter, adding butter. Pour into well-greased 8-inch square pan. Spoon fruit over top. Do not mix. Bake at 350° until top is nicely browned.
Mix first 3 ingredients like a pie dough. Fill pan half full of sliced apples; add a little white sugar and 1/2 cup water. Cover with crumb mixture and bake at 400°.
Cut eggplant lengthwise; scoop out inside, leaving a 3/4-inch shell. Place shells on slightly oiled shallow pan. Chop eggplant pulp. Cook in butter until clear. Add onion and garlic; cool. Add bread crumbs, ground beef and egg; season with salt and pepper. Mound eggplant shells with mixture; brush lightly with oil. Sprinkle with additional bread crumbs and Parmesan cheese. Bake at 325° for 45 minutes. Serve with chili sauce or hot catsup. Serves 4.
Dissolve yeast in warm water and sugar. Let sit until bubbly. Add juice, honey, eggs, oil, salt, anise, orange peel and cheese. Beat well. Add 2 cups whole wheat flour and beat vigorously. Gradually add 3 to 4 cups more white flour until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a floured board and knead until smooth elastic. Cover and let rise until double in bulk.
Cream the first 4 ingredients. Add egg and vanilla; beat. Sift flour, soda and salt together. Combine with other mixture. Shape into balls and dip in white sugar (granulated). Bake at 350° for 8 minutes. Press in candy kisses and return to oven for 2 to 5 minutes. Makes 3 dozen.
Sift first five ingredients together. Add walnuts. Add oil, egg and orange juice. Mix slightly. Pour into greased 5 x 9-inch pan. Bake at 350° for about 1 hour. Cover for first 20 minutes to prevent cracking. Cool on rack. May be frozen.
Mix cream cheese, beans, seasoning mix, onion and grated cheese. Spread on tortillas. Roll each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet. Cover and refrigerate for 2 hours. Slice each in 1-inch slices and serve.
Rinse okra under running water - drain. Combine ingredients in a large skillet. Cover & simmer for about 15 minutes or until vegetables are tender. Season to taste.
Preheat the oven to 450°. Heat the butter in a frying pan. Add the onions; saute until the onions are translucent, but not brown. Combine the salt, pepper, Tabasco, mustard, eggs and sour cream in a medium size bowl; mix well. Stir in the onions. Pour the mixture into the pastry shell; top with the grated cheese. Bake for 20 minutes, then reduce the oven temperature to 325° and bake until the filling is set and the top is golden brown, about 20 minutes more. Let cool for at least 10 minutes before cutting into serving pieces. Yields 12 first course servings.
Layer 2/3 of the lettuce, all the peas, cheese, onion, celery and then remaining lettuce in a small glass bowl. Spread mayonnaise over top. Sprinkle Parmesan cheese. Cover with plastic wrap. Chill for 6 hours or overnight.
Boil potatoes until tender; peel and slice. Put in casserole. Boil sugar, margarine and vanilla until thick. Pour over potatoes; simmer in oven at 350°.
Prepare rice as directed. Brown chicken breast halves in butter. Save butter in pan. Grease 9 x 13 casserole. Place rice in casserole, top with chicken breast. To the butter in skillet, add cream of chicken soup, white wine, chopped celery, mushrooms and 2 tablespoons chopped pimento.	Heat to boiling and pour over chicken. Bake 25 minutes, covered, at 350°, then bake for 15 minutes, uncovered, at 350°.
Beat eggs with the sweet and buttermilk. Melt butter in pan in which bread is to be baked. Have oven hot before adding dry ingredients to liquids. Have greased pan hot before adding batter bread. Put at once into hot (475°) oven and bake until firm in center.
Combine tomato sauce, wine and soup mix. Pour over brisket. Cover and bake at 300° for 3 hours.
Cook broccoli according to package. Boil chicken, bone and cut up. Place broccoli and chicken in 9 x 13-inch pan. Mix together soup, mayonnaise and juice. Spread over chicken and broccoli.
Drain pickles; add to cut-up pickles all of the remaining ingredients and let stand outside of refrigerator for 24 hour before refrigerating.
Mix ingredients. No cooking necessary. Store in airtight container. Double recipe for class quantity. Blue available as well as red, orange, yellow, etc. Smells, looks and feels great!
In a casserole dish mix potato soup, cheese and onion. Mix potatoes in with about 1 cup milk. Bake at 350° for 20 to 30 minutes. Can make ahead and bake later.
Wash squash and cut off ends. Slice squash down the center (lengthwise), leaving seed in. Place sliced squash in long microwave dish and sprinkle with seasoning salt and pepper. Put 1 to 2 pats of margarine on each slice of squash. Seal	with Saran Wrap and cook 15 to 20 minutes, until squash is tender.
Preheat oven to 300°. Mix all dry ingredients and pour into wet ingredients. Mix well. Refrigerate mixture 2 hours. Make into balls. Bake 30 minutes.
Melt chocolate and butter together in top of double boiler over boiling water. Slowly add sugar, 1 cup milk and salt. Cook over medium heat until slightly thickened (5 to 10 minutes). Slowly add condensed milk and stir well. Cook 2 minutes. Remove from heat and add vanilla. Pour into glass jars for Christmas gift giving. Keeps in the fridge for 1 month.
Mix horseradish with vinegar. Add seasonings; stir in cream, whipped stiff.
Mix yeast in water. Then mix with other ingredients. Roll out dough; put 3 small balls in each muffin tin. Let rise. Bake at 400°. Top with margarine.
Cream butter thoroughly. Add sugar little at a time and cream until light and fluffy. Add eggs and beat well. Sift flour, baking powder and salt. Sift three times. Add the flour mixture little at a time and mix well. Add flavoring and chill. Roll dough very thin and cut into desired shapes. Bake in 400° oven for 6 to 10 minutes or until brown.
Heat pineapple thoroughly in large pot. Dissolve jello in it. Set aside to cool. Chop celery and pecans and add to jello mixture. Add other ingredients as listed, blending well with slotted spoon. Pour into serving bowl and chill. May be made a day ahead of time. Serve on lettuce or alone. Keeps several days in refrigerator.
Dissolve gelatin and marshmallows in boiling water. Beat in cream cheese and refrigerate until almost congealed. Remove from refrigerator and beat until smooth. Add pineapple, whipped cream and pecans. Pour into long shallow dish and refrigerate.
Bring water to boil in saucepan for cooking the macaroni. Add salt, onion and green pepper to the boiling water before adding the macaroni. Cook the macaroni according to the package directions until just tender. Drain. Turn the heat down low under the saucepan. Put soup in the saucepan. Then add the tuna, macaroni and black pepper. Stir until heated through.
Pour into a 2-quart casserole dish. Bake at 350° for 45 minutes to 1 hour.
Mix sugar and cocoa, then add Pet evaporated milk and butter or margarine. Blend in slightly beaten eggs and vanilla. Mix well and put in an unbaked pie shell. Bake 45 minutes at 325°.
Mix all ingredients and drop by teaspoon on prepared cookie sheet. Cook slowly at 300°.
Measure and sift dry ingredients. Blend in the egg and milk. Bake in a hot oven at 400° for about 20 minutes. Split cake and spread with butter. Sweeten strawberries to taste and put between and on top of shortcake. Garnish with whipped cream.
Put in blender, on blend, whip, chop, etc., whichever desired.
Brown ground beef and onion until done. Drain and add tomato juice and diced tomatoes into a large pan. Add seasoning and water. Stir and simmer of 2 hours.
Mix first five ingredients and vanilla. Bring to a boil for 1 minute. Stir in peanut butter until melted. Add oatmeal. Stir well and drop by spoonful on wax paper.
Mix all together and add a pinch of garlic salt. Put all in a 1 1/2-quart casserole dish. Bake at 350° for 25 to 30 minutes. Serve with hard crackers.
Sprinkle pecans and chocolate over bottom of pie shell. In bowl, mix syrup, sugar and eggs. Stir in butter. Pour over mixture in pie shell.
Melt margarine. Combine in bowl with dry cake mix. Mix until crumbly. Pour pie filling in bottom of 8 x 8-inch or 9 x 9-inch square baking pan. Sprinkle crumbly cake mix over fruit. (You may add some nuts or coconut to cake mix.) Bake at 350° for 20 to 30 minutes or until slightly brown around edges.
Preheat oven to 350°. Spray 1 1/2-quart casserole dish with cooking spray. Place corn flakes in a Baggie and crush, then set aside. Beat eggs in a medium sized bowl; add crushed cereal, vegetables, butter, onion and cheese. Stir to combine. Salt and pepper to taste. (Optional: add garlic powder.) Spread mixture in prepared baking dish. Bake uncovered for 20 to 30 minutes until mixture is hot and bubbly.	Yields 6 servings.
In a mixing bowl cream 3/4 cup butter and sugar. Add eggs and vanilla. Beat until fluffy.
Blend all ingredients. Roll on floured cutting board. Cut with open end of a tuna can. Bake at 375° for 14 minutes.
Boil zucchini until just tender. Slice. In medium casserole, put layer of zucchini covered with layer of grated cheese and layer of potato chip crumbs. Salt and pepper. Repeat until vegetables are used. Beat egg yolks with milk. Pour over. Bake in preheated oven until eggs and milk are set. Serves 8 to 10.
Dissolve gelatin in 2 cups boiling water. Add lemonade and 4 cups cold water. Add cranberry juice and Hawaiian Punch. Chill.
In a large bowl combine flour, baking powder, baking soda, cream of tartar, salt, sugar, caraway seed, raisins and pieces of butter. In a separate bowl combine eggs, buttermilk and sour cream. Make a well in center of dry ingredients. Add liquid gradually; mix well. Turn dough onto a floured surface. Knead lightly for 10 minutes. Shape into a round loaf, slightly mounded in center and place in cake pan. Make a cross on the top and sprinkle lightly with sugar. Place in oven. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake 35 minutes longer. Makes 1 loaf.
Mix and pour into unbaked pie shell. Put strips of crust on top (to make lattice). Bake at 350° for approximately 30 minutes or until crust browns. The Best!
Cook rice. While still hot, add marshmallows and pineapple. When cool, add whipping cream and sugar. Decorate as desired.
Mix cold water with corn meal and salt. Boil for 5 minutes, stirring constantly. Then stir in milk, eggs and lastly, melted shortening. Mix well and pour into a heated, well-greased casserole. Bake in a 400° oven for about 50 minutes or until the top is firm and well browned. If any is left over, it is good warmed over with a lump of butter on top.
Whip the first 4 ingredients; pour over cooled crust. Top with blueberry pie filling. Let stand at least 3 hours before serving, providing you have enough willpower.
Poach chicken breasts, skin, cut into pieces. Place soups, sour cream, cream cheese and salt in saucepan. Heat and stir until smooth. Grease 9 x 13-inch pan. Place a layer of thawed and drained broccoli; cover with 1/3 of the cream sauce, some chicken pieces and noodles. Repeat for 3 layers. Top with grated Parmesan or Pecurino cheese. Bake at 350° for 40 to 45 minutes.
Saute onion and pepper in butter, then mix corn, Jiffy mix and eggs. Mix well. Add in onion and pepper. Pour in a 9 x 13-inch greased pan. Top with sour cream and cheese. Bake at 350° for 35 minutes.
Beat egg white and water until frothy, but not stiff. Stir in the sugar, salt and cinnamon. Add pecans and stir until completely covered. Spread on cookie sheet and bake at 200° for 45 minutes, stirring every 15 minutes.
Preheat oven to 350°. Wash and peel the potatoes and cut into thin slices. Butter a baking dish and arrange the potato slices in layers. Sprinkle each layer with salt, pepper and cake flour and dot with butter. Place onion rings between sliced potatoes. Pour milk over the potatoes to cover halfway. Cover with a lid and bake for 1 hour. Remove the lid and bake for another 15 minutes until brown. Sprinkle with grated cheese before baking.
Slice squash. Add chopped onion with sliced potatoes in hot vegetable oil. Sprinkle salt and pepper. Cook on medium heat, stirring off and on, until done.
Mix together coconut and nuts. Put in bottom of a 9 x 13-inch pan.
In a soup kettle, brown ground beef with onion; drain drippings from pan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Makes 8 servings.
Brown ground beef. Add barbecue sauce; mix. Press biscuit dough in muffin cups. Add heaping spoonful of meat. Top with cross made of cheese. Bake at 400° for approximately 10 minutes, or until brown.
According to size of apples, process enough to produce 2 1/2 cups of applesauce. In hot applesauce add soda and then butter. Add sugar and remaining ingredients, stir well. In a 13 x 9-inch baking pan, bake at 350° for 1 hour or until cake tester comes out clean. This is a large cake.
Cook broccoli per package directions. Drain, if using onions, add to broccoli. Melt cheese and 1/2 of margarine and add to broccoli. Pour in greased medium casserole. Melt remaining margarine and add to crumbled crackers. Spread on the broccoli. Bake 15 to 20 minutes or bubbly at 350°. If using microwave, bake until hot and bubbly. Freezes well.
Combine all ingredients. Cook over low heat, stirring often until thickened, about 15 minutes. Cool.
Combine first 5 ingredients in an ungreased 8 or 9-inch square pan. Mix well. Add carrots until blended. Add remaining ingredients. Stir until blended. Scrape pan clean. Sprinkle with nuts, if desired. Bake at 350° for 25 to 30 minutes, until done. Cool in pan on rack. Cut into squares.
Mix all ingredients, except the onion rings, together. Put into a 3-quart casserole; top with onion rings. Bake at 350° until bubbly, approximately 30 minutes.
In a large bowl, mix flour, baking powder and sugar thoroughly. Cut in margarine until mixture resembles coarse crumbs. Store covered in refrigerator for up to 6 weeks or freeze for up to 6 months.
Combine first 5 ingredients in a large, heat resistant glass bowl. Mix well. Place bowl over a pot of boiling water. Whisk vigorously until mixture is light yellow and a soft pudding texture. Remove from boiling water. Add butter and margarine. Stir until blended. Add condensed milk. Mix well. Pour into pie shells. Chill overnight. Top with whipped cream.
Preheat oven to 350°. Pam spray and flour an 8 x 4 x 2-inch pan. Sift dry ingredients into large mixing bowl. Add oil, juice and orange rind. Beat at medium speed until smooth. Beat egg whites until stiff peaks form. Fold into batter. Bake until cake springs back when lightly touched, about 50 minutes. Cool 10 minutes in pan. Remove from pan. Cool completely. Dust with powdered sugar.
Brown meat; add onions, celery, rice, soups and a little water and soy sauce. Top with noodles. Bake 25 minutes at 350°.
Combine all ingredients; refrigerate overnight. Bake at 350° for 1 hour and 15 minutes.
Saute onion, celery, and pepper in butter until soft. Add shrimp and mushrooms. Cover to produce liquid, uncover and cook until shrimp are barely pink. Add all other ingredients. Stir and cook 5-6 minutes. You may then stuff fish baking at 10 minutes per pound; or large shrimp butterflied; or Portobello mushrooms.
Saute onion and peppers in butter until soft. Add remaining ingredients. Simmer 2 to 3 hours. Serve over cooked rice. Serves 8.
Pour gelatin into a bowl. Add 2 cups boiling water. Stir until gelatin is dissolved. Add apple juice concentrate. Pour mixture into lightly greased cake pan and chill. Cut into squares when firm.
Add all ingredients to cooked rice and put into casserole. Cook 45 minutes at 325°.
Melt butter and brush inside of miniature muffin cups. Cut circles of bread with biscuit cutter. Press into muffin cups then brush with more butter.
Mix butter until fluffy, then add sugar. Mix well. Add eggs one at a time, then your flavor, lemon juice, then add your sifted flour. Put in your tube pan. Bake at 325° for 1 hour and 50 minutes.
Fry bacon; remove from pan. Brown onion and ground beef in bacon oil. Crumble bacon; add all ingredients together. Bake at 375° for 30 minutes.
Cook macaroni; drain and cool. Add vegetables. Combine milk, sugar, vinegar, mayonnaise, salt and pepper. Add and chill for four hours!
Brown ground beef in skillet and drain. Set aside. Prepare yellow rice. In large bowl, combine beef, rice and remaining ingredients except soup. Mix well and pour into casserole dish. Pour soup on top. Do not dilute soup. Bake at 350° until brown.
Cream margarine and sugars. Beat in eggs and vanilla. Add flour and soda. Stir in chips and nuts. Drop by teaspoonfuls on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Stir all ingredients together. Place in baked pie shells. Makes 2 pies.
Mix soup, sour cream, water, parsley and green pepper. Pour over potatoes. Brown chops. Place on potatoes. Bake at 350° for 1 hour.
Combine pretzels, sugar and margarine in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Prepare cake mix. Put pecans and coconut in bottom of greased pan. Pour cake batter over nuts and coconut. Mix sugar, cream cheese and butter. Spoon over cake mix. Bake at 325° for 40 to 50 minutes.
Peel and slice apples. Heat apple juice; add flour, salt and cinnamon. Cook until thickened. Coat apple slices with juice. Fill pie crust. Dot with butter. Adjust top crust. Sprinkle water and cinnamon over top. Bake at 450° for 15 minutes. Lower temperature to 350° and continue baking for 30 more minutes.
Saute meat and vegetables, adding one ingredient at a time. Mix pineapple juice with cornstarch and add to pan to thicken. Serve over rice or Chinese noodles.
Cream together the sugar and oleo. Add eggs. Add and mix in buttermilk alternately with flour. Add and mix in rest of ingredients. Last, fold in chocolate chips. Pour into greased and floured 9 x 13-inch pan. Top with nuts and bake at 350° for 30 to 35 minutes.
Sprinkle cheese on bottom of pie crust, add sausage. Beat eggs, in milk, add celery soup. Add onion, hot pepper, bell pepper (anything you like) with eggs. Pour over cheese and sausage in pie crust. Bake at 375° until knife comes out clean.
Sautee' onion in oleo add broccoli, then steam. Add flour, mix well. Add remaining ingredients and heat.
Mix together except nuts. Spray Bundt pan with Pam. Put chopped nuts in bottom of pan, then add cake mix. Bake 1 hour at 325°. Let cool to warm, then flip from pan. Poke holes in cake with a skewer.
Prepare chocolate pudding as directed on package. Stir in dry cake mix and cherries. Pour into a greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Sprinkle with walnuts and chocolate chips. Bake at 350° for 20 to 25 minutes. Cool and cut into bars.
Mix all ingredients together except chips; layer chips, mixture, chips, mixture, etc. Bake at 350° for 30 to 40 minutes.
Combine dry ingredients. Stir in eggs, then milk, then water. Cook over medium heat until thick. Take off heat and add 1 stick butter and 1 teaspoon vanilla. Makes enough for 2 pie crusts.
Combine cornstarch and water, stirring until blended; set aside. Combine broth and soy sauce in a medium saucepan; bring to a boil. Slowly pour eggs (one at a time) into rapidly boiling broth, stirring constantly. (The egg forms lacy strands as it cooks.) Stir cornstarch mixture into soup; cook, stirring constantly, until thickened. Remove from heat; stir in onions. Serve immediately; about 136 calories per 1-cup serving.
Boil hens in large quantity of water with onions, pepper and celery until chicken is ready to pull off bones. Remove hens from broth. Bone and cut into bite sized pieces. Use broth and boil spaghetti until tender. Pour off broth and reserve. Add chicken to spaghetti. Add tomato paste, mushroom soup and grated cheese. Mix well and simmer on top of range for 25 minutes. If it starts to get dry, add reserved broth.
Cook Brussels sprouts in 1/2 cup water just until tender. Drain. Arrange sprouts and artichokes in buttered 1-quart casserole.
In a large saucepan, dissolve chicken bouillon cubes in water. Bring to a boil. Add broccoli and simmer until tender.
Bring water and oleo to a boil. Add gradually 1 cup flour. Remove from stove. Add eggs, one at a time. Beat after each. Cool a couple of minutes. Put in greased 13 x 9-inch cake pan. Bake in 375° oven 30 to 35 minutes. Cool. Then beat cream cheese (softened). Add milk and vanilla pudding.
Mix all ingredients except chips together. Stir in chips. Bake in floured and greased tube pan at 350° for 50 minutes.