HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple and reserve syrup. Add enough water to juice to make 1 cup, heat to boiling. Dissolve jello in the mixture. Let cool and slowly stir in ginger ale. Chill until partially set, 10 to 15 minutes. Blend pineapple and cranberry sauce together and mix into the jello mixture. Chill until firm.
Skin the chicken. Preheat a nonstick pan. Brown the chicken pieces in the nonstick pan. Pour the teriyaki sauce over the chicken. Add the orange slices. Cover the chicken and cook over low heat for 30 minutes to 1 hour. (Cook until pieces are tender and sauce is thick.) Serve over rice or noodles.
Mix and sift first five ingredients. Stir in almonds. Beat eggs slightly. Combine oil, almond extract, bananas and undrained pineapple. Add to dry ingredients. Mix thoroughly but do not beat. Spoon into well-oiled 10-inch tube pan. Bake at 325° for 1 hour and 20 to 28 minutes. Cool 10 to 15 minutes before turning out of pan. If you use nuts other than almonds, use the same type extract.
Bring to boil; simmer 30 minutes; stir regularly. Makes a gallon.
Drain artichoke hearts and reserve oil. Combine with next 9 ingredients in salad bowl. Refrigerate for 24 hours. Toss with reserved oil and serve on bed of lettuce.
Preheat oven to 350°. Cook spaghetti as package directs. In saucepan, over medium-high heat, melt margarine. Add mushrooms and onion. Cook, stirring occasionally, for 4 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, sherry, pepper and nutmeg. Cook, stirring constantly, 5 minutes.
Combine sugar, cocoa and milk in bowl. Mix slightly. Put cream cheese and butter in center of mixture. Microwave for 2 minutes. Remove. Stir well. Add vanilla and nuts. Put in greased 8 x 8 x 2-inch pan. Chill. Cut and serve.
Cook and debone chicken. Shred cheese. Melt margarine in large skillet; add mushroom soup and water. Mix well; add other ingredients. Mix; pour into baking dish and bake at 350° for 15 minutes or until lightly browned. This recipe will serve 4 people.
Cook and stir onion, green pepper, garlic and ginger in melted butter in Dutch oven over medium-high heat until onion is soft. Add curry powder; cook 1 minute. Add broth, water and broccoli. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes or until broccoli is very tender. Puree soup, in batches, in blender or food processor until smooth. Return to Dutch oven. Stir in enough half and half to give soup desired consistency. Season to taste with salt and pepper. Heat through. Do not boil. To serve, ladle into bowls. Garnish with croutons. (To serve cold, refrigerate, covered, until chilled.)
Mix sugar, margarine and cream cheese. Alternate cake mix and flour with milk. Add other ingredients. Bake at 350° for 50 minutes in tube pan or until tests done.
Place margarine in a medium bowl. Microwave at High for 30 to 45 seconds or until melted. Add marshmallows, stirring to coat. Microwave at High 30 to 60 seconds or until marshmallows puff and mixture can be stirred smooth. Stir in crushed cereal.
Bring to a boil the pineapple, water and sugar. Add jello and cream cheese. Mix well. Add celery and nuts.	Refrigerate. When slightly jelled fold in Dream Whip and put in mold. Chill until set.
Crumble ground beef into 2-quart casserole. Cover. Microwave at High 4 to 5 minutes or until meat losses pink color. Stir after 2 minutes. Add remaining ingredients except sour cream; mix well. Cover. Microwave at High 4 to 6 minutes. Stir after 3 minutes. Blend in sour cream. Microwave at High 1 1/2 to 3 minutes, stirring once. Serve over noodles, stirring once. Serves 4 to 6.
Preheat oven to 350°. In small bowl combine sugars and 1/2 teaspoon orange peel; set aside. Reserve 1 teaspoon margarine; separate biscuits and brush tops with remaining margarine. Sprinkle tops with the brown sugar mixture, about 1 teaspoon. Arrange biscuits into a loaf by holding 1 biscuit on its side and gently pressing the sugared side against the unsugared side of another biscuit; repeat procedure, using all the biscuits. Carefully transfer loaf to a nonstick loaf pan and brush top with reserved teaspoon margarine. Bake until loaf is lightly browned, about 35 minutes. Transfer loaf from pan to wire rack and let cool slightly, about 5 minutes.
Soften cream cheese. Add all ingredients except parsley and nuts. Mix well. Refrigerate overnight. Form into a ball and roll in parsley or nuts.
Combine cake mix, peanut butter, water and egg. Stir by hand until dough forms. Shape into 1-inch balls. If necessary, refrigerate dough for a short time for easier handling. Place balls 2 inches apart on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes or until golden brown. Immediately top each cookie with a Hershey kiss and press down firmly, so cookie cracks around edge. Makes about 5 dozen cookies.
Coat short ribs with flour. Cook in oil until browned on all sides. Add 2 cups water and remaining ingredients to meat. Cover and bake at 350° for 2 1/2 hours.
Layer each item as listed in a large casserole dish. Spread dressing to completely top salad.
Mix cooked squash, onion, mushroom soup and sour cream in mixing bowl. In another bowl, pour melted butter over stuffing mix in 9 x 13-inch pan. Cover with squash mixture. Top with remaining stuffing mix. Bake until crisp on top at 325°.
Bake potatoes in skins; mash with butter, milk and sour cream. Add remaining ingredients; place in greased casserole. Top with remaining cheese. Bake at 350° for approximately 45 minutes until brown and bubbly.
Brown hamburger. Drain off fat. Cut up sausage into small pieces. Cut up onion and green pepper. Add to hamburger and sausage mixture. Add all other ingredients together. Stir well. Bake in a large baking dish at 350° for 45 minutes.
Stir first 6 ingredients together. Add corn, garlic, jalapeno peppers and onion, mixing well. Stir in cheese. Lightly grease a 9 x 12-inch pan and spread with half of batter. Spread ground beef evenly over first layer of batter. Spread remaining batter over ground beef and bake at 325° for 1 hour.
In large saucepan, add tomatoes and baking soda. In medium saucepan, add milk, water, salt and pepper. Heat both pans to warm. Slowly pour milk pan into tomato pan. Continue heating to desired temp.
Mix all ingredients, except last two, and put in a 13 x 9-inch pan. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 30 minutes or until hot through. Makes 8 to 10 servings.
Brown ground beef. Warm soups together with cheese, margarine and milk. Add noodles (cooked), ground beef with soups and other ingredients. Bake at 350° for about 30 minutes.
Combine sugar, cornstarch and salt in a large saucepan; mix well. Combine milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Add butter, vanilla and coconut. Let cool and pour into pie shell. Top with Cool Whip; sprinkle with 1/4 cup toasted coconut.
Dice onions. Chop garlic. Heat onions and garlic in a pot with 1 tablespoon oil. Chop green pepper, zucchini and eggplant. Add green pepper and cover. Cook for 5 minutes. Add zucchini and eggplant; cover. Cook for 5 minutes. Add remaining ingredients and cook uncovered for 30 minutes. Serves 4 to 6.
Brown ground beef; pour off grease. Add other ingredients, except cheese. Press biscuits into muffin pan. Spoon mixture into shells (approximately 3/4 full). Bake for 10 to 15 minutes at 400°. Sprinkle with cheese. Remove from muffin pan.
In a large bowl, melt margarine on High for 1 minute. Stir in seasoned salt and Worcestershire sauce. Add cereal and nuts. Mix until all pieces are coated. Microwave on High for 6 to 7 minutes, stirring every 2 minutes.
Cut olives into large pieces. Cook onions slowly in butter in covered pan for 5 to 10 minutes until transparent. Beat eggs; add sour cream, salt and pepper and beat again. Stir in onions and olives and turn into pastry-lined pie pan. Sprinkle with paprika. Bake in hot oven (425°) for 10 minutes. Reduce heat to moderate (350°) for about 25 to 30 minutes longer or until set in center. Serve hot. Serves 6 to 8.
In 8-inch square dish, place butter and cocoa. Microwave on High 2 minutes; until butter is melted. Beat eggs slightly in bowl. Add sugar, flour and butter-cocoa mixture and beat at medium speed on mixer until blended. Pour mixture into the square dish. Microwave on High 6 to 8 minutes.
Melt butter and chocolate chips in top of a double boiler over hot water. Add eggs and stir; cool until lukewarm. Fold in pecans, marshmallows and coconut; mix well. Shape in 4 rolls on aluminum foil, covered with a thin coat of powdered sugar (can also use wax paper instead of foil). Wrap rolls tightly and keep in refrigerator until ready to slice in cookies 3/8 to 1/2-inch thick. Store in refrigerator and keep tightly covered. These will also serve nicely as a candy.
Cook cauliflower and carrots until just barely tender (do not overcook). Combine with tomatoes, mushrooms and onion. Mix together the oil, vinegar, sugar, salt, pepper and dill weed. Mix together for 24 hours; toss carefully a few times. Makes 10 to 12 servings.
Preheat oven to 325°. Blend Crisco and 1/2 cup brown sugar. Add 1 cup flour and salt. Stir in milk. Pat evenly in 9 x 9 x 2-inch pan. Bake at 325° for about 20 minutes or until brown.
Beat together the eggs, sugar, pumpkin and lemon juice. Stir together the dry ingredients. Stir in dry ingredients. Pour in a greased 15 x 10 x 1-inch pan. Top with 1 cup nuts. Bake at 375° for 15 minutes. Turn out on towel; sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll.
Cook turnips in boiling salted water to cover just until tender. Drain and spoon into a greased 1-quart casserole dish. Combine butter and flour in a small saucepan; cook over low heat until bubbly. Gradually add milk; cook, stirring constantly until smooth and thickened. Add cheese, salt and pepper, stirring until cheese melts. Spoon sauce over cooked turnips. Combine melted butter with breadcrumbs, tossing well; sprinkle over casserole. Sprinkle with paprika.
Brown meat over medium heat, stirring to crumble. Drain and spoon meat into an 8-inch baking dish. Top with pizza sauce and cheese. Combine baking mix, milk and eggs, beating until smooth. Pour mixture over beef, sauce and cheese, covering evenly. Bake at 400° for 30 to 35 minutes. Yields 6 servings.
Pour hot water over dates and soda; set aside. Cream shortening and sugar, then add eggs. Add flour, salt and cocoa alternately with dates, water and soda. Add half of chocolate chips. Pour into greased and floured 9 x 13-inch pan. Sprinkle nuts and rest of chocolate chips on batter. Bake 40 minutes at 350°.
Prepare shells according to package. Preheat oven to 375°. Combine Ricotta and egg. Add Mozzarella, parsley, Parmesan, basil and oregano. Stir in finely chopped sausage. Combine spaghetti sauce and water in bowl. Put 3/4 cup sauce in bottom of a 13 x 9 x 2-inch baking pan. Fill shells with sausage-cheese mixture and place in pan. Pour remaining sauce over top. Bake 35 minutes or until shells are heated through and cheese is melted.
Preheat oven to 350°. Cook ground beef and onion in skillet until crumbly. Drain excess fat. Mix together beans, sauce and brown sugar. Add to ground beef. Place in greased medium-size baking dish. Cover top with biscuits (just touching) in one layer. Sprinkle with grated cheese and bake at 350° until biscuits are brown and casserole is bubbling.
Mix all ingredients except pecans with an electric mixer. Fold in pecans. Pour into a well-greased and floured tube or Bundt pan. Bake at 300° for 1 hour. You may top it with nuts if you desire.
Mix all ingredients together to form into a loaf. Bake 1 3/4 hours at 350°. Use meat thermometer (170°) to be sure of doneness. Don't overcook.
In large skillet, brown chicken on both sides in butter; pour soup over chicken. Let simmer 30 to 45 minutes, covered.
Mix peanut butter and powdered sugar together. Add cream cheese and Cool Whip. Mix well with electric mixer. Put in graham cracker crust. Refrigerate for 1 hour before cutting.
Pour a little tomato juice in blender with your peppers; chop fine. Add the rest of the ingredients and blend lightly.
Mix dry ingredients in a large bowl. Mix until well blended. Add eggs and Wesson oil. Mix until thoroughly blended. Add prunes and beat thoroughly. Pour into 9-inch lightly greased tube pan. Bake in a 300° oven 1 hour or until well done. Cool in pan 10 minutes. Remove from pan and place cake on racks to cool completely.
Beat egg and sugar for considerable time until it is very smooth. Mix flour, baking powder and salt. Add sugar and egg mixture. Add nuts, apples and vanilla. Bake in buttered pie pan in medium oven at 350° for 35 minutes.
Combine first 4 ingredients. Add egg, vanilla, fruit cocktail and syrup. Beat well. Put in greased 9 x 13-inch pan and spread brown sugar and nuts on top of batter. Bake 1 hour at 350°.
Finely chop prunes, dates, raisins and coconut. Place in a large mixing bowl and stir well. Stir in next 4 ingredients and 1/2 cup pecans; mix well. Shape into 1-inch balls and roll each in remaining chopped pecans. Store in an airtight container, placing waxed paper between layers. Refrigerate. Makes 4 dozen.
In a large aluminum roasting pan or a very large bowl, combine whole wheat flour, unbleached all-purpose flour, salt and dry milk; stir with wire whip or shake in covered bowl until mixed well. Press brown sugar through a coarse sieve so that it will mix with the flour mixture or whirl the brown sugar with 1 to 2 cups of the flour mixture in a food processor to distribute the brown sugar. Stir into flour mixture. Package in 5 to 6 cup quantities in plastic bags; label with dates. Will store in refrigerator 10 to 12 weeks or you can freeze this mixture up to 6 months.
Line a 9-inch pie pan with foil. Place ham in pan. Sprinkle with brown sugar. Top with pineapple. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Yields 1 serving.
Cook broccoli. Saute chopped onion and mushrooms in butter or margarine. Add to cooked broccoli.
Shape into balls. Flatten with fork dipped in sugar. Bake at 350° to 375°. Makes 36 cookies.
Melt margarine and combine with oil, corn syrup, sugar and shoyu sauce. Add Crispix and mix well. Sprinkle furikake and bake at 250° for 1 hour, stirring every 15 minutes.
Cream butter and sugar. Add egg yolks, one at a time, beating well between each. Add vanilla. Sift dry ingredients together, reserving 1/4 cup. Add the creamed mixture alternately with milk. Mix together remaining flour and the walnuts; add to batter and mix just until blended. Beat egg whites. Pour into 8-inch cake pans or one 9 x 5 x 3-inch loaf pan. Bake at 350° for 25 to 30 minutes for cake pans or 50 to 60 minutes for loaf pan.
Trim excess fat from meat and cut meat into pieces about 1 inch square. Combine all ingredients in a dutch oven, mixing thoroughly. Cover tightly and bake in a preheated 250° oven for 5 hours. Stir once or twice during cooking period. Serves 6.
Place chicken breasts between plastic wrap and pound flat. Lightly sprinkle with salt and pepper (and garlic powder, as desired). Arrange spinach leaves overlapping on chicken, leaving approximately 1/4 to 1/2-inch on 3 sides to seal. Sprinkle lightly with Parmesan cheese. Roll up like egg rolls, tucking in sides to seal chicken. Tie with string or secure with poultry pins. Grill or broil, turning 4 times to get each side browned (approximately 10 to 15 minutes). Can also saute in lightly oiled pan for 10 to 15 minutes, turning to brown. Serves 6.
Mix sugar and shortening. Add egg, bananas and soda. Add flour; mix well. Add walnuts. Grease and flour bottom of loaf pan. Bake at 350° for 35 to 40 minutes. This recipe freezes well. Double recipe makes 3 loaves.
Cook onion and garlic in margarine until onions are soft. Add asparagus, cook and stir for 2 minutes. Add lemon juice; cook 1 minute. Season with pepper. Remove from heat. Toss hot pasta, Parmesan and asparagus mixture. Serve on platter; sprinkle with Mozzarella. Serve immediately.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Bake remainder in 9 x 13-inch pan for 15 minutes at 350°. Beat the cream cheese, sugar and 1 egg until light and smooth. Stir in chocolate chips. Spread over baked mixture. Sprinkle with reserved dry mixture. Bake for 15 minutes at 350°. Serve cool.
Cream butter and sugar. Add cocoa, flour, vanilla and pecans. Refrigerate for about 1 hour for easier handling. Preheat oven to 350°. Grease a baking sheet. Pinch off pieces of dough the size of marbles. Bake for 30 minutes. Remove from oven and let cool.
Sift all dry ingredients together. Add eggs and milk and mix well. Heat oil to 375°. Drop tablespoon size pieces into hot oil and fry until golden brown. Drain on paper towel. Sprinkle with powdered sugar.
Mix well. Cut 2 lbs. lean beef into thin strips, cutting off all fat. Put in bowl and add salt mixture. After 1/2 to 1 hour, stir again. Lay strips on wire rack as close as possible. Put in 150 oven overnight. Leave oven door slightly open for an hour.
Add all ingredients to beaten egg whites; mix well and pour into pie baking dish sprayed with Pam. Bake 40 to 45 minutes at 325°. Serve warm with Cool Whip and sliced bananas.
Preheat oven to 400°. Put 2 cans of refried beans in a saucepan with a few slices of bacon for seasoning (you may need to add 1/2 to 1 cup of water if beans are too thick). Cover beans; let simmer. Dice onion and shred cheese. In a round pie pan, mix together the tomato sauce and Chili-O mix to taste. Lay tortillas, one at a time, in above mixture to cover both sides of tortilla. Place tortilla in a skillet with a small amount of grease and lightly fry tortilla on each side. Place on a plate until each tortilla has been fried. (Occasionally, you may need to add more grease to skillet.)
In a bowl, beat eggs to blend. Stir in crumbs, walnuts, green onions, wheat germ, cottage cheese, parsley, basil, oregano, and paprika. Add garlic salt to taste.
Combine all ingredients in mixing bowl. Vigorously whisk, blending until ingredients are smooth. Chill before serving. Yields 4 cups.
Melt candy and butter in double boiler; set aside. Cream sugar and eggs. Combine dry ingredients and add, alternately with Milky Way mixture and buttermilk, to the egg-sugar mixture. Mix well. Add vanilla and pecans. Beat well.
Mix flour, baking powder, salt, granulated sugar and 2 Tbsp. cocoa. Add milk, margarine and vanilla, mix only until smooth. Add pecans. Pour into 1 quart greased baking dish. Mix brown sugar and 4 Tbsp cocoa; sprinkle over mixture in dish. Pour boiling water over top. Bake 350 about 30 minutes. Serve warm topped with whipping cream or ice cream. Serves 9.
Combine sour cream, topping, sugar and coconut, saving some coconut. Refrigerate while baking cake. When layers are cool, spread tops and side with icing and top with remaining coconut. Place cake in tightly covered cake saver and refrigerate for 3 days before serving.
Preheat oven to 350°. Sift together flour and baking powder. Cream well the butter and brown sugar. Add dry ingredients to butter mixture and mix until it resembles coarse meal. Put into bottom of well-greased 12 x 8 x 2-inch pan. Partially bake for 10 minutes. Place on rack to cool.
Cut steak into lengthwise slices. Simmer in margarine. Add onions, mushrooms, celery, green peppers and beef bouillon cubes. Add water and simmer slowly in covered pan until tender, about 3 hours. If water boils down, add enough to make gravy. Mix flour with sour cream and add to steak. Let come to a boil so gravy is smooth and creamy. Serve over noodles or rice.
Cover 14-inch pizza pan with foil. Cut dough in 1/8 inch pieces and press in pan. Bake at 375° for 10 to 12 minutes, then place on serving platter when cool. Mix cream cheese, sugar and vanilla; spread on crust. Top with fresh fruit (kiwi, banana, strawberries, mandarin oranges, pineapple chunks, blueberries). Glaze with:
Preheat oven to 400°. Mix ingredients together. Roll out 1-inch thick and cut. Cover bottom of pan with melted butter. Place biscuits into pan, then add add remaining butter to top of biscuits. Reduce heat to 375°. Bake until blushin' golden brown (about 30 minutes).
Bring first 4 ingredients to a rolling boil. Remove from heat. Add the next 4 ingredients and beat until well mixed. Drop by teaspoon on wax paper. Do not mix them too long or they will set up before you can get them dropped.
Brown hamburger. In large soup kettle, combine all ingredients. Pour in water just to cover cabbage. Mix well. Cook until cabbage is tender, stirring often in the beginning, about 1 1/2 hours.
Mix first 3 ingredients. Roll into walnut size balls. Put toothpicks in each one for dipping into chocolate. Refrigerate overnight. Melt paraffin and chocolate chips. Dip each ball into chocolate mixture and put onto waxed paper to cool.
Simmer cinnamon and water together 10 minutes; remove cinnamon. Add juices. Serve warm or cold. Makes 14 cups.
Melt margarine. Beat eggs until fluffy and add the flour, baking powder, salt, cottage cheese, melted butter and half the cheese.* Place in greased 9 x 13-inch baking pan. Top with remaining cheese. Bake at 400° for 15 minutes, then reduce temperature to 350° and continue to bake for 35 minutes or until top is lightly browned.
Brown chicken in hot vegetable oil in large skillet. Add carrots. Cover and simmer 5 minutes. Add mushrooms, artichokes, scallions, water chestnuts, thyme and pepper. Cover and simmer 10 minutes.
Combine cornmeal, 1/2 cup flour, paprika, salt, garlic salt and pepper, mixing lightly. Add milk, egg and 2 tablespoons oil; beat with a fork until smooth. Roll each weiner in all-purpose flour; coat evenly with batter, allowing excess to drain. Heat 1 inch of salad oil to 375°; fry weiners for 2 to 3 minutes or until golden brown. Drain. Insert wooden skewers in the end of each weiner, and serve with mustard or catsup, if desired. Makes 8 corn dogs.
Beat up egg yolks. In a separate bowl, cream the butter, sugar and confectioners sugar. Add egg yolks and almond and vanilla extracts. Sift baking powder and salt with flour. Alternate the flour with the milk, ending up with flour. Beat egg whites until soft peaks form and fold into the batter.
Mix all together. About 15 minutes before stew is done, drop batter in little mounds. Cover and simmer for 15 to 20 minutes. Very good in vegetable stew and chicken stew.
In a saucepan over medium heat, stir cranberry sauce, mincemeat and orange juice until heated through. Serve warm over ice cream. Store leftovers in refrigerator. Yield: about 3 1/2 cups.
Combine dry ingredients; cut in shortening until looks like coarse meal. Dissolve yeast in warm water; stir yeast mixture and buttermilk into flour mixture. Mix well. Turn dough onto a lightly floured surface and roll into a rectangle 1/4-inch thick. Spread evenly with butter. Fold dough in half and cut into 2-inch squares. Place on greased baking sheets. Bake at 400° for 15 minutes.
Bring to boil syrup, sugar and butter. Keep stirring until it boils. Remove from heat and stir in flour, coconut and vanilla. Drop scant teaspoon of dough on cookie sheet covered with foil. Bake at 350° about 8 minutes. Pull foil from sheet and cool about 3 to 4 minutes before removing cookies from foil. They peel right off by working fingers on underside of foil.
Boil potatoes until tender. Cool. Peel and dice. Remove strings from celery; dice and add to potatoes. Add all other ingredients and fold in mayonnaise to let stand an hour or so before serving. Serves 50.
Preheat oven to 350°. Melt, over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels. Stir until smooth. Remove from heat. Set aside.
In saucepan combine baking bars and 1/4 cup of the cream. Heat and stir over low heat until bars are melted. Cool slightly. Stir together coffee and brandy. Set aside.
Cream together mayonnaise, cream cheese and sugar. Add pineapples and cranberries. Add Cool Whip and mix well. Freeze.
Put pumpkin, eggs and milk in blender or food processor and puree. In a large bowl, stir together sugar, salt and spices. Pour into pumpkin and butter and stir to mix. Divide between pie shells. Bake at 425° for 45 minutes or until set. Serve with real whipped cream.