HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat pineapple juice to boiling. Add gelatin and cool. Add cottage cheese and Cool Whip. Chill until firm.
Cream butter, sugar and Crisco. Add eggs, 1 at a time. Combine flour and baking powder and add alternately with milk. Add flavoring and coconut last. Mix; bake in a tube pan at 350° for 1 1/2 hours.
Saute mushrooms in the oil for 5 minutes. Add celery and green onions and cook 3 minutes. Add remaining ingredients except dissolved cornstarch and simmer for 5 minutes. Stir cornstarch into chicken mixture. Simmer until sauce thickens. Serve over rice. Makes 6 servings, 250 calories per serving.
Cream shortening and sugar together. Beat eggs; stir in. Sift flour, baking powder and salt together. Add alternately with milk to first mixture. Add berries. Fill greased muffin pans 2/3 full. Bake at 400° for 25 minutes.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix thoroughly. Pour into can; add canned milks and stir well. Add fruit mix. Add dairy milk to fill line on can and stir. Makes 4 quarts. Omit fruit for great vanilla ice cream.
Dissolve cherry jello in boiling water. Add cherry pie filling to jello. Add pineapple with juice.
Beat eggs well and put in container. Add milks, sugar, vanilla and salt. Add fruit. Stir well. Freeze.
Lay beef on bottom of 10 x 12-inch pan. Wrap 2 slices bacon around each chicken breast. Put on top of dried beef. Mix soup and sour cream. Pour over chicken. Bake for 3 hours at 250°, uncovered. Serve over rice or noodles.
Mix in gallon container. Fill with water and freeze. Take out of freezer about 2 hours before you serve. Put in chilled punch bowl and break apart with knife. Add 2 quarts ginger ale. You can add more ginger ale, if needed.
Mix condensed milk and Cool Whip. Fold pineapple into mixture. Add lemon juice and fold mixture together again. Pour into pie shells. Top with chopped nuts, covering tops completely. Chill.
Mix dry ingredients together. Pour chopped apples in cooking dish. Pour water over apples. Add dry ingredients over apples. Cut or slice margarine over the top of dry ingredients. Cook until golden brown at 350°.
Cut peppers into 12 wedges. Cut onion into 1/2-inch thick slices, then separate into rings. Cook peppers, onion, garlic and thyme in oil in large pan 8 to 10 minutes, stirring often. Remove to warm platter and keep warm. Place sausage in water in pan. Cover and cook over medium heat 8 to 10 minutes, turning once. Remove cover and continue cooking 2 to 4 minutes or until cooked and browned. Remove to platter and pour off drippings. Increase heat to medium-high and add wine to pan. Stir to loosen brown bits, then return vegetables and sausage to pan, stirring to coat with sauce. Continue cooking 2 to 3 minutes or until sauce is slightly reduced and thickened. Makes 6 servings.
Preheat oven to 350°. Brown chicken in skillet with butter. Put chicken in ungreased 13 x 9 x 2-inch baking dish. Do not drain skillet of pan juices. Cut artichokes into quarters. Arrange artichokes and mushrooms on top of chicken and set aside. Saute onion in pan juices; blend in flour and seasonings. Add chicken broth and wine. Cook until bubbly; remove from heat and pour over chicken. Bake for 50 to 60 minutes or until chicken is done. Serve over noodles or rice. Garnish with parsley.
Combine shrimp, rice, curry powder, salt and butter. Spread between fillets; fasten together. Put on top with butter. Bake at 350° for 30 to 40 minutes.
Stew chicken until tender. Cut into small pieces. Mix stuffing and melted margarine together. Mix soup and chicken broth together. In a large, greased casserole dish, layer dressing and chicken; pour 1/2 of soup mixture over them. Repeat and top with dressing. Bake at 350° for 45 minutes.
Preheat oven to 350°. Lightly grease a 9 x 13-inch baking dish; set aside. Mix together the rice, soups, water, garlic, parsley and Worcestershire sauce. Pour into pan. Press the chicken into the mixture. Sprinkle with paprika. Cover tightly with aluminum foil and bake for 2 hours. Do not open the cover (not even to peek) during baking. Add some carrot or celery chunks or use flavored rice. Make ahead and rewarm in oven or microwave. Enjoy!
Saute bacon in large, heavy pot for 5 minutes, until crisp. Cut into bite size pieces. Add onion and celery to bacon and drippings. Cook until vegetables are soft, but not brown, about 5 minutes.
Pare parsnips and cut in halves. Boil parsnips in water, about 30 minutes or until tender; drain. Mash parsnips. Mix parsnips, flour, salt, pepper, margarine, onion and egg. Shape into 8 patties. If mixture is too soft to shape, mix in some of the bread crumbs until stiff enough. Coat patties with bread crumbs. Heat shortening in skillet over medium heat until hot. Cook patties about 5 minutes, turning until golden brown.
Put all ingredients into blender except pecans and blend for about 45 seconds; add half of the pecans and blend for about 10 seconds and then add rest of pecans for about 3 seconds. Bake at 400° for 35 minutes.
Brown ground meat. Drain any fat from pan. Add onion soup mix and chili powder and approximately 1/2 to 3/4 cup of water. Turn to simmer. Heat refried beans and top with about 2 to 3 tablespoons of the cheese and chopped onion as desired. When meat mixture has absorbed all the water, serve and let everyone make their own tacos buffet-style. Serves 5 to 7.
Divide thawed dough into 20 portions. Shape into balls. Combine remaining ingredients; stir well. Dip dough balls into margarine mixture and place in a lightly greased 9-inch round cake pan. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled. Bake at 350° for 20 to 25 minutes or until golden brown.
Dilute soup with 1/2 cup asparagus juice. Melt butter; add chopped onion and carrots. Simmer 15 to 20 minutes. Drain water chestnuts and slice thin. Make in 2 layers, ending with crushed cheese bits. Cook about 15 minutes in 400° oven that has been preheated.
Mix sugar and cornstarch in a saucepan. Gradually stir in boiling water. Boil 1 minute stirring constantly. Stir in butter, lemon juice and grated lemon rind. Keep hot until time to serve.
Combine raisins, dates, figs, brown sugar, butter and water in saucepan. Bring to boil and simmer 10 minutes. Cool. Sift flour, spices, salt and soda 3 times and add to cooled mixture. Stir in nuts, gumdrops and candied fruit. Pour batter into Bundt cake pan. Bake at 300° for 2 hours.
Spread pie filling in bottom of 8 inch square pan. Sprinkle dry cake mix over the top. Pour melted butter over cake mix. Sprinkle pecans over the butter. Bake at 350° for 45 minutes until top is brown and filling bubbles. Cut apple slices into 2-3 pieces.
Layer ingredients in order as numbered on a plate or fancy platter. Serve with tortilla chips or Fritos! Great for parties.
Brown beef and onion in skillet. Add seasoning and tomato soup. Simmer 10 minutes. Add shredded cheese, brown sugar and Worcestershire sauce; cook slowly until cheese melts. Stir in rice. Cut peppers in half lengthwise. Remove seed and membranes. Cook in boiling salted water 3 minutes; drain and cool. Fill peppers with filling and bake at 350° for 15 to 20 minutes or until heated thoroughly. May add a thin slice Velveeta cheese on top of peppers before heating.
Mix 1 cup milk and pkg of unflavored gelatin (knox) together. Stir over low heat till dissolved. Then add 4-2 1/2 oz milkyways (cut up). Stir till smooth---add cool whip.
Add hamburg and all chopped vegetables, crushed crackers and remaining ingredients except soup. Brown meatballs then add soup and simmer for 45 minutes to 1 hour.
Mix sweet potatoes, 1/2 cup brown sugar, 1/2 cup margarine, eggs and vanilla together. Pour into a buttered casserole dish.
Brown the hamburger and drain. Mix in onions Mix the Ragu with the cooked hamburger. Drain the noodles. Grease a 13 x 9-inch baking dish. Layer bottom of pan with noodles. Sprinkle seasoned salt on noodles. Layer Parmesan cheese, layer sauce with hamburger, layer grated Cheddar cheese and repeat layers. End up with sauce and cheese. Bake 1 hour at 350°.
Preheat oven to 350°. Grease 13 x 9-inch pan with butter flavored Crisco. Beat eggs until light and foamy in large bowl. With mixer, blend in sugar, vanilla and Crisco until creamy. Combine flour, baking powder and salt. Add eggs to mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake at 350° for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut in bars. Makes 2 dozen.
Layer ingredients in a 2-quart casserole dish in order given. Put a lid on the dish or aluminum foil. Bake at 300° oven for 3 hours and do not peek. Serve over cooked egg noodles.
Put all ingredients in blender and blend until thickened. Other fruits may also be substituted.
Toss flour and cheese together. Add eggs, milk, sausage, salt and pepper. Bake at 350° for 1 hour.
Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and 2 egg whites and add to dry ingredients; beat well. Add milk gradually, then stir in melted butter.
Sift dry ingredients together. Cream shortening and sugar. Add pumpkin, egg and vanilla. Beat together. Add nuts and dates. Drop on greased cookie sheet. Bake at 350° for 10 minutes.
Melt chocolate; add butter. Remove from heat. Add remaining ingredients and sprinkle with coconut. Bake at 350° for 40 to 50 minutes or until top is firm and coconut is lightly browned. Cool before cutting.
Blend sugar and shortening in mixing bowl. Add eggs, one at a time, blending at low speed after each. Add flavoring. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Bake in greased and floured tube pan at 350° for 1 hour and 10 minutes or until top is firm. Remove from oven; loosen around edges with knife and pour topping over cake.
Cream butter and sugar. Add remaining ingredients. Form cookies in balls and flatten with a fork. Bake at 350° until done. Grease cookie sheet. Makes about 4 dozen.
Mix in large bowl. Form into small balls and let stand overnight. Melt 1 large package chocolate chips and 1/2 cake paraffin. Dip balls in chocolate mixture with a toothpick. Place on waxed paper until cool.
Cream margarine and sugar substitute. Add applesauce and water. Stir in rest of ingredients. Bake at 375° for 10 to 12 minutes. Makes 30 cookies.
In a large bowl, add warm water, yeast and sugar. Let stand 5 to 10 minutes. Add warm milk, shortening, eggs and salt. Make a stiff dough. Let rise 1 1/2 hours. Punch down and make into loaves (4). Let rise 30 minutes. Bake at 350° for 35 minutes.
Combine all ingredients except bacon in an appropriate baking dish. Mix well. Lay bacon on top of beans. Bake at 350° for 1 hour.
Saute onions and pepper. Add ground chuck until done, but not brown. Add soup, tomato sauce, tomato paste and chili powder. Simmer 30 minutes. Add cheese and cook until cheese is melted. Serve warm with tortilla chips.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with the salt and pepper. Heat 1 tablespoon of oil and 1 tablespoon of butter in skillet. Cook chicken over high heat for 4 minutes on each side. (Do not cook any longer than 4 minutes on each side.) Remove from skillet to serving platter. Add green onions, lemon, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in the broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Make cake according to directions on package. Bake in a 9 x 13-inch pan. Make instant pudding, using 4 1/2 cups milk.
In a saucepan, combine all ingredients except pecans and heat for 1 1/2 minutes. Cool to spreading consistency. (If too stiff, add a small amount of milk.) Frost cake and sprinkle sides and top with pecans.
Cream the butter and brown sugar. Add the well beaten eggs. Sift flour, baking powder and salt together. Add to egg mixture with vanilla. Mix. Roll into small balls and press with fork. Place 1/2 cherry on top of each cookie. Bake on greased cookie sheet in moderate oven until brown.
Peel eggplant and cut in 1-inch squares. Drop in boiling water for 5 minutes. Drain on paper towel. Sprinkle with salt and pepper; dredge with flour, then dip in egg which has been combined with milk. Roll in crumbs or pancake flour and fry in deep hot oil 2 to 4 minutes or until golden brown.
Combine all ingredients in a microwave bowl. Microwave on High, uncovered, for 5 minutes. Stir thoroughly, then microwave for 3 minutes more on High. Cool to room temperature.
Cut breasts into 1-inch pieces. Mix flour, garlic salt, paprika, salt, pepper and rosemary. Dredge partridge pieces in mixture. Heat olive oil, butter and fresh garlic in large skillet. Saute partridge pieces over medium heat, stirring constantly, until golden brown. Cooking time is approximately 7 minutes.
Wash mushrooms. Drain, remove stems and set aside. Combine remaining ingredients. Shape meat mixture into balls and fill mushrooms. Place on jelly roll pan. Broil 2-inches from heat for about 5 minutes or until meat is brown. Serve warm.
Cook and bone chicken. Cut chicken up into chunks and put into bottom of a baking pan. Cut 1/2 stick margarine up on top of chicken. Mix chicken soup with broth. Pour mixture over chicken. Mix sweet milk and Bisquick. Pour over chicken. Bake 1 hour at 350°.
First, cover bottom of a 9 x 13-inch dish with whole vanilla wafers.
Mix cake, yeast and salt. Add water, then flour. Let rise 1 hour. Roll out, or drop onto greased cookie sheet. Let rise again for 1 hour. Bake at 350° for 8 to 12 minutes.
Put flour in large bowl. Work to sides. Mix 1/2 cup warm water with yeast; let rise. Mix 1 cup warm milk and 3 teaspoons sugar. Add 2 eggs if you like. Melt lard and pour into flour. Add the yeast water, then milk and sugar. Work all together. Work until it doesn't stick to fingers. Butter your bread pan, then make your rolls and let the dough rise for 1 hour in bowl, then 1/2 hour in pan. Turn oven to 350°. Leave in oven until done about 30 to 35 minutes. Make sure oven is hot. Bake, then butter the top.
Mix well all 3 of the items in a large bowl, then pour into a graham cracker pie crust. Chill for 1 hour.
Mix ground beef, onion soup mix, eggs and bread crumbs. Shape into small balls	and place in a shallow baking pan. Bake in 350° oven for 20 to 30 minutes or until brown. Drain and place in	chafing dish.	Mix barbecue sauce, honey and Tabasco sauce; pour over meatballs. Yields 36 meatballs.
Beat together oil and sugar. Add eggs, pineapple, beets and vanilla. Add soda, baking powder and cinnamon to flour. Add nuts. Bake at 350° in tube pan or three 9-inch cake pans.
Brown meat and drain fat. Add tomatoes. Break up with fork. Add tomato paste, garlic salt, oregano leaves and basil leaves. Bring to boil. Stir occasionally. Reduce heat. Simmer uncovered for 20 minutes. Heat oven to 350°. Mix cottage cheese and 1/2 cup Parmesan. Reserve 1 cup of meat sauce and 1/2 cup Mozzarella cheese.
Mix all ingredients well. Put in pan. Pour 2 1/4 cups of broth over all. Bake at 350° for 1 hour.
Rinse chicken; pat dry with paper towels. Cut chicken into 1/2-inch pieces. In a medium bowl, combine green onions, minced garlic, vinegar, soy sauce, red pepper and first tablespoon oil. Add chicken pieces; stir to coat. Let stand at room temperature for 30 minutes. Drain, reserving marinade. Heat second tablespoon of oil in a large skillet. Add chicken pieces. Cook and stir until no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon evenly atop the Boboli. Sprinkle with cheese. Bake, uncovered, in a 400° oven for 12 minutes.
Drain pineapple and add water to juice to make 1 3/4 cups liquid. Heat to boiling. Dissolve lemon gelatin in pineapple liquid and add 1/2 teaspoon salt. Chill to consistency of unbeaten egg white. Add carrots and pineapple. Turn into lightly oiled mold and chill until firm. Soften unflavored gelatin in cold water; dissolve in hot water. Combine remaining ingredients, blending well. Pour over pineapple layer; chill until firm. Garnish with salad greens.
Mix boiling water with Jell-O; add ice cubes. Mix all ingredients; refrigerate until firm. Goes well with meat or poultry.
Mix all ingredients together. Put in 9 x 13-inch pan and cover with foil. Bake at 300° for 1 1/2 hour. This recipe will serve 20 and also freezes well.
Brown hamburger; add spaghetti and pizza sauces. Cook twist noodles in boiling water for 5 minutes. Drain and add to sauce. Layer noodles, sauce and cheese, then pepperoni (should have 4 or 5 layers of each). Cook on high for 2 hours or on low for 4 to 5 hours.
To toast walnuts, spread in single layer in a 9-inch glass pie plate. Stirring every 2 minutes, microwave on High 6 minutes or until toasted. Place butter in a 2-quart glass measure. Microwave on High 1 minute. Blend in brown sugar and condensed milk. Stirring every 2 minutes, microwave on High 8 to 9 minutes or until mixture is a medium-caramel color. Stir in vanilla and beat with a wooden spoon 2 to 3 minutes. Fold in walnuts. Pour into a buttered 8-inch square dish. Cool to lukewarm, then refrigerate until set. Cut into squares. Yields 36 pieces.
Cut cornbread in chunks. Add pickles, tomatoes, green pepper and beans. Fry sausage, crumble, drain and add to cornbread mixture. Add enough salad dressing to hold mixture together. Add salt and pepper to taste.
Wash spinach; pat dry and tear into bite size pieces. Combine with mushrooms, onion, almonds and egg. Combine oil and remaining ingredients in jar. Cover tightly and shake. Pour dressing over spinach mixture just before serving and toss.
Blend all ingredients together in order given. Pour into a container with cover and place in refrigerator. Serve with fruit or gelatin salads. Yield: 1 1/3 cups.
Over medium heat in a medium saucepan, cook onion in butter until onion is tender, but not brown. Add remaining ingredients. Cook over low heat until all the cheese has melted. Transfer to a greased casserole dish and bake at 350° for 30 minutes. Serve with tortilla chips.
To hard-cook eggs, place eggs in saucepan; cover with cold water. Bring to boiling; reduce heat to just below simmering. Cover; cook for 15 minutes. Run cold water over eggs until cool. Remove shells; slice eggs. Meanwhile, in a colander run peas under hot water until separated. In saucepan, cook macaroni in a large amount of boiling salted water according to package directions. Drain. Rinse in ice water. Drain again. Set aside. Place lettuce in the bottom of a 2-quart casserole or souffle dish. Sprinkle with a little salt and pepper. Top with the drained macaroni. Sprinkle egg slices with a little salt; arrange atop macaroni, standing some egg slices on edge, if desired. Layer in order atop eggs: ham strips, peas and cheese. Combine the mayonnaise or salad dressing, sour cream, green onion, mustard and pepper sauce. Spread atop salad, sealing to edge of casserole. Cover; chill in the refrigerator for 3 to 24 hours. Before serving, sprinkle top of salad with snipped parsley and paprika; toss. Serves 4.
Combine ingredients in order given, reserving the vinegar until last. Pour mixture into pie crust. Bake in preheated 325° oven for 30 to 40 minutes.
Mix all ingredients, except flour tortillas, together. Place filling on one tortilla, then cover with another tortilla. Bake at 450° for 3 to 5 minutes, until the cheese is melted.
Hollow out center of buns, leaving bottom and 1/2-inch rim. Crumble up bread you have removed and mix well with meat, onion, salt, pepper and 1/2 can of Hunt's tomato sauce. Fill buns.
*Located in refrigerator section near cookie dough, container is round and cardboard thin. Twist and it pops open. Container holds 10 biscuits each.
Cut chicken in serving pieces; brown in hot fat. Brown onion in fat; add remaining ingredients. Simmer 30 minutes. Pour over chicken. Bake uncovered in moderate 325° to 350° oven for 1 hour. Sauce may be used for meats also. Serves 6.
Mix hot roll mix according to package directions for pizza. Divide dough in half. Press onto greased baking pans. Divide pizza sauce between both pans. Spread cheese onto sauce, 1 bag per pan. Divide packaged pepperoni in half, half for each pizza. Spread equal amounts of onion, bell pepper and olives onto pizzas. Bake at 425° for 15 to 20 minutes. (I usually bake on bottom rack for 5 to 7 minutes, then move to middle rack for remainder of baking time.)
Layer all but last 2 ingredients as listed. Then spread a mixture of mayonnaise and sugar over top. Best if refrigerated overnight.
Bake in deep dish at 350° for 50 minutes. Serve with your favorite ice cream.
For a perfect baked pie shell, put the crust into pie pan and set in fridge until very cold. Set another pie pan of same size inside it. Bake upside down in oven. It will be perfect. You will know when the crust is done because the edge showing will be golden.
Whip cream cheese and peanut butter; add milk and lemon juice. Mix. Mix in Cool Whip. Pour into pie crust and refrigerate. Grate chocolate on top, if desired.
Brown hamburger and drain. Add remaining ingredients into a crock-pot and cook for 6 hours. I usually double this. Great for picnics.
Combine cornstarch, sprite and sugar in saucepan. Cook over low heat until thickened. It will look like a clear white mix. Remove from stove. Mix in Jell-O. Cut strawberries (leave a few for the top), add to mixture. Pour into pie crust and refrigerate until mixture sets up about 1 hour. Top with whip cream and a few pieces of strawberries.
Thaw cherries; do not drain. Mix sugar, flour and cinnamon; add cherries and juice and apples. Toss to coat. Place in an 8-inch round baking dish. Sprinkle with granola. Bake at 375° for 30 minutes.
Warm oleo. Mix sugar and oleo. Mix vanilla and eggs together; add to sugar mixture. Add baking powder to flour. Add 1/2 of flour mixture to sugar mixture. Mix well. Mash bananas and add to sugar mixture, then add rest of flour to sugar mixture. Add nuts.
Mix all ingredients together well and bake at 350°. Makes 24 muffins.
Preheat oven to 350°. Combine all ingredients except Cola and marshmallows. Blend on low speed. Beat for 1 minute on medium speed. Add Coke; blend well. Stir in marshmallows. Pour batter in a 13 x 9-inch greased pan. Bake at 350° for 40 to 45 minutes. Spread with Icing.
Cream shortening and sugar, then add eggs. Add dry ingredients with milk. Add boiling water and vanilla. Drop by teaspoon and bake 8 to 10 minutes at 350°.
Put chicken in pan. Spread butter on top of legs. Bake for about 10 minutes at 350°. Then mix your honey and barbecue sauce together and coat chicken. Bake for 20 to 25 minutes. Check and turn chicken. Put remaining sauce on. Bake another 20 minutes.
Combine cooked rice with other ingredients. Mix well. Chill several hours or overnight before serving.
Mix thoroughly, stirring until just moistened. Spoon into muffin tin cups. Sprinkle each muffin with a mixture of cinnamon and sugar. Bake at 400° for 15 to 20 minutes.
Place half the cake pieces in a 9 x 9 x 2-inch pan. Reserve 18 cherries and spoon remainder of filling over cake pieces. Top with remaining cake pieces. Combine pudding mix, milk and sour cream. Beat until smooth. Spoon over cake. Chill 5 hours. Cut into 9 (3-inch) squares. Garnish each square with 2 cherries.
Peel eggplant and cut into 1/2 inch slices. Sprinkle with salt. Spread out in layer on board or paper toweling; let stand 20 minutes. Pat dry with paper towel. Dip each slice into the mixture of flour, salt and pepper. Heat olive oil and brown eggplant quickly. Cooking quickly over medium heat will keep eggplant from absorbing too much of the oil. Drain on paper towel. Continue cooking eggplant slices, adding more oil if necessary. Pour 1/4 of tomato sauce in bottom of greased 2-quart casserole. Top with 1/3 of the eggplant slices and 1/3 of the remaining tomato sauce and 1/3 of the cheese. Continue layers. Cover and bake in oven at 400° for 20 minutes. Remove the cover and bake 10 more minutes.
Put first 3 ingredients through food chopper.	Add 1/2 can crushed pineapple. Sprinkle with sugar. Let stand 2 hours. Add lemon	Jell-O	dissolved in hot water. Add black walnuts. Pour into mold and chill until molded.