HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain juice from pineapple, pour into sauce pan. Add sugar, flour and egg. Whisk together. Cook over medium heat, stirring constantly, until it thickens. Set aside to cool.
Drain juice from crushed pineapple. Put crushed pineapple on side in bowl. Blend your cornstarch, sugar and juice only in saucepan. Cook on low heat until mixture becomes clear, about 5 minutes. Pour mixture into crushed pineapple bowl. Stir. Pour into ready made pie dish. Cook pie at 450° for 35 minutes.
Saute vegetable in oil. When tender, add raw rice and stir over moderate heat until grains are dry. Add spices and vegetable stock (or water). Cover. Cook over low heat 20 minutes. Sprinkle in nuts and fruit. Cook 10 minutes more.
Combine flour, sugar and salt, then add Crisco. Using fork or pastry cutter, mix until mixture is similar to coarse meal. Using fork or wire whip, combine vinegar, egg and water. Stir into first mixture and combine thoroughly. Form into large ball and gently pat onto large dinner pate. Cut into 5 or 6 triangles and then form into small flat rounds. Chill at least 1 hour. Roll out on floured surface; fit in pan. If unfilled, bake at 400° for 10 minutes.
Preheat oven to 400°. Place half of the crackers in bottom of a 1 1/2 quart casserole dish. Add half of the oysters. Dot generously with butter or margarine. Sprinkle with salt, pepper, and nutmeg. Add 3/4 cup of milk. Repeat. Top with cracker crumbs. Bake 30 minutes.
Mix ground beef, soup mix, cracker crumbs, eggs and milk together well. Make into small meatballs. Brown in skillet or bake in 400° oven for 5 minutes; set aside. Melt jelly, ketchup and blackberry wine together and pour over meatballs. Put in serving dish. Keep warm when serving.
In a heavy skillet, cook eggs, sugar and dates over low flame until syrupy. Remove from heat; add Rice Krispies and pecans; mix well.	Butter	hands well and roll mixture into bite-size balls, then roll in coconut.
Melt almond bark and chocolate chips in double boiler slowly. (Do not allow to steam.) Add at least 15 ounces of peanuts. Drop onto wax paper and chill until solid.
Crush vanilla wafers with rolling pin. Add all other ingredients and mix well. Roll in small balls and roll in powdered sugar. Chill. Keep refrigerated.
In medium bowl, stir all ingredients together except chicken. Place chicken in a glass dish; pour sauce over chicken. Cover and marinate in refrigerator about 1 hour.
Drain kraut in colander for 15 minutes. Cut in 1-inch pieces. Place in large mixing bowl. Add remaining ingredients. Mix well. Store covered in refrigerator at least 24 hours before serving. Will keep 2 weeks in refrigerator.
Mix the first 3 ingredients together, then mix in the rest of the ingredients in descending order. Place in a greased and floured 9 x 12 pan. Bake at 350° about 30 minutes. Check to see when middle is clean with toothpick.
Preheat oven as directions state on the cake mix box. Use a 13 x 9-inch glass pan (this is very important!). Mix cherry pie filling and pineapple together. Place into greased glass pan. Crumble cake mix on top of this mixture. Top with coconut, pats of butter and walnuts. Cook as directions on cake mix box state.
Mix ingredients in a 2-quart saucepan and place on medium heat, stirring occasionally until it comes to a rolling boil. Let it boil for 1 minute on rolling boil, then remove from stove and let stand about 10 minutes. Beat until smooth and begins to thicken.
Heat oven to 350°. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on low speed for 2 minutes. Stir in boiling water. (Batter is very runny, don't worry!) Bake 35 to 40 minutes.
In slow cooker, brown meat in 3 tablespoons butter. Add everything; cook until meat is tender.
Mix all ingredients together. Put in a 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Mix flour with sugar; add remaining ingredients. Pour filling into unbaked crust and bake at 350° until done. Yields 8 servings.
Mix and spread flour, nuts and margarine into a 13 x 9-inch baking pan. Bake for 20 minutes at 375°. Cool. Blend cream cheese with sugar; fold in 1/2 of whipped topping. Spread over cooled crust. Add milk to pudding mix and beat with electric mixer for 2 minutes. Spread pudding mixture over cream cheese, then remaining whipped topping over pudding and garnish with nuts. Let stand at least 2 hours in refrigerator before serving.
Sprinkle veal with flour, salt and pepper. In large skillet over medium-high heat, heat butter and oil. When butter melts, add veal and cook for 3 minutes on each side. Remove to serving platter and keep warm. Add mushrooms, chicken broth and wine to skillet. Cook until mushrooms are tender and liquid is reduced to a thickened sauce. Pour over veal. Sprinkle with parsley. Makes 4 diet servings. Contains 255 calories per serving.
Juice can be substituted for water if canned fruit is used. Use 1/2 cup water with juice if using frozen peaches. One cup Bisquick mix can be substituted for the flour and baking powder, if desired.
Roll potato strips in melted butter, then in the combined remaining ingredients. Place on baking sheet and drizzle with remaining butter. Bake 30 to 35 minutes at 400°, or until tender.
Mix all fruit together in bowl. In saucepan combine cornstarch, sugar, water, rind and juice. Bring to a boil. Cook until thick. Pour over fruit while hot. Keeps in refrigerator for several days. Serves 10-12.
Mix first 4 ingredients and let stand for 2 hours. Boil sugar, lemon rinds, mint and water for 5 minutes. Cool. Strain the mixtures into a punch bowl. Add the ginger ale and ice. Mix and serve. Makes 1 gallon.
Drain juice from pineapple and put in 1 measuring cup. Finish filling measuring cup with water. Bring to a boil. Pour over jello, then add ice cream while hot. After it dissolves, pour in pineapple and nuts. Pour in flat dish. Put in refrigerator to set.
Saute onion, bell pepper and celery in olive oil until tender. Add ground chuck and sausage; cook until done and drain off oil. Add chili powder and garlic powder; mix well. Add beef broth.
Place cooked macaroni and tuna in a bowl and add mustard, salad dressing, lettuce and pepper. Mix well.
Wash and drain vegetables. Chop. Mix dressing and chill dressing and vegetables 2 hours before mixing all together.
Boil for 7 minutes butter, sugar and water. Add vanilla. Pour over Corn Pops. Mix together.
Cook ground beef and onion in large pan. Add salt, pepper, tomatoes, tomato paste, oregano and garlic powder. Simmer for 2 to 3 hours over medium heat. Cook noodles according to package directions. Alternate layers of noodles, sauce and cheese in greased 4-quart casserole or 13 x 9-inch cake dish. Bake at 350° for about 45 minutes or until cheese bubbles on top. This freezes well.
*For mild (4 to 6), medium (7 to 9) or hot (10 to 14).
Cream margarine and sugar until smooth. Add eggs, one at a time, and beat well after each one. Dissolve soda into sour milk and add to creamed mixture. Place flour in a large bowl and add dates, orange slices and nuts to the flour; stir until all are well coated with flour. Add coconut. Add all of this to the creamed mixture, mix by hand as it makes a very stiff dough. Pour into greased and floured 9 x 12-inch pan. Bake 2 1/2 to 3 hours at 250°. Cut into squares before completely cold.
Peel potatoes, cut into thick slices and boil until tender. Reserve 1 cup of the liquid. Combine the liquid with the next 4 ingredients and boil for 5 minutes. Remove from heat and beat in peanut butter. Line baking dish with potatoes and pour mixture over. Bake at 375° for 20 minutes. Serves 6. This recipe came from the Georgia Department of Agriculture in the 1950's.
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In large skillet, in 2 tablespoons hot oil, stir-fry half of the chicken strips until browned. Remove and set aside. Repeat with remaining chicken.
Mix fruits and nuts. Combine with cooled liquid jello. Congeal 1/2 mixture in 12 x 8 dish. Spread sour cream over congealed jello mixture. Top with remaining 1/2 jello mixture and refrigerate until firm.
Heat oven to 375°. Mix well the shortening, sugar, egg and flavorings. Mix flour and salt. Stir in. Divide dough in half. Blend red food coloring into one half. Roll 1 teaspoon each color dough on lightly floured board into a strip about 4-inches long. Place strips side by side. Press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for handle of cane. Bake 9 minutes or until lightly brown. Remove while still warm. Makes about 4 dozen.
Preheat oven to 325°. Grease and flour loaf pan. Sift together flour, sugar and cinnamon. Beat in eggs and oil. Stir in grated carrots, flavoring and nuts. Bake for 1 1/2 hours. Let cool 45 minutes before removing from pan.
Cream shortening and sugar. Sift dry ingredients together. Add dry ingredients alternately with the milk. Pour into an ungreased baking dish.
Cut muffins in half. Cream butter and cheese. Add next four ingredients. Drain crabmeat and squeeze dry. Add to mixture. Spread in muffin halves. Sprinkle with paprika and bake at 350° for 10 to 12 minutes.
In a large Dutch oven or soup pot over high heat, cook sausage, onions and bell peppers. Add tomato juice, tomatoes, remaining vegetables and ingredients. Stir frequently. Cover and reduce heat to medium-low, then low, allowing to cook for an hour or longer.
Saute onion, celery, pepper, garlic and Italian seasoning in oil; set aside. In bowl combine beef, sauce, bread crumbs, egg white, parsley, basil, salt and pepper. Add sauteed mixture; mix well. Bake in loaf pan at 350° for 1 hour. Another 8 ounce can of tomato sauce can be sweetened and poured on top before baking.
Cream sugar and shortening by hand. Beat in 1 egg at a time with a mixer. Add flour and milk, then vanilla and lemon. Bake at 350° for 1 hour and 15 minutes. Do not open door until time is up.
Melt margarine. Mix all ingredients well. Pour into deep dish pie shell. Bake in 350° oven for 45 minutes.
In a small covered saucepan cook potato, covered in 2-inches boiling water, until just tender, about 10 minutes. Drain and cool.
Mix peanut butter, margarine and confectioners sugar and form into balls. You can start mixing with mixer and then use hand as it thickens. Form ball the size of buckeyes. Freeze on cookie sheet until firm. Melt chocolate in double boiler. Add 3 tablespoons paraffin. Use a toothpick to hold the ball and lower 2/3 of it into the chocolate (to look like buckeye). Cool on a cookie sheet. May be frozen.
Melt red hots in 1/2 cup water over low heat. Add jello, 1/2 cup water and applesauce. Let stand overnight. Tastes great on toast!
Mix cake according to directions. Bake in 9 x 13-inch pan. Cool cake. Then mix vanilla pudding and spread over cooled cake after it thickens. Drain pineapple. Spread over pudding. Spread topping over pineapple. Sprinkle with nuts. Refrigerate.
Bake crust with rolls. Chop vegetables into small pieces and put on top (broccoli, cauliflower, green pepper, carrots and mushrooms). Makes good appetizer.
Combine sugar, flour and salt in top of double boiler. Add milk and egg yolks, stirring until smooth. Cook over boiling water 5 minutes or until thickened, stirring constantly. Add 1 cup coconut. Remove from heat; add butter and vanilla. Pour into baked pie shell. Beat egg whites. Add sugar. Put on top of pie. Sprinkle with coconut. Brown in 350° oven.
Cook onions in margarine until clear. Add remaining ingredients, stirring constantly, until cheese is melted. Season to taste. Serve warm with corn chips.
Combine all ingredients and stir until blended. Pour into buttered casserole dish and place in a 350° oven for 1 hour and 20 minutes.
Mix egg and oil together. Add cake mix and mix with fork until all cake mix is moistened. Form into small balls and bake on ungreased cookie sheet at 350° for 10 to 11 minutes. Do not overbake. Makes 3 dozen.
Mix preserves, jelly, horseradish and mustard. Pour over the block of cream cheese. Serve with crackers. This mixture keeps well in the refrigerator for months.
Blend butter, egg and milk. Stir together sugar and flour. Mix wet mix into flour. Stir and cook.
Dissolve 1/3 cup water and gelatine. Add 2 cups water, 1 1/2 cups sugar and red food coloring. Boil for 2 minutes. Mix 1/3 cup water, cornstarch and pinch of salt. Add to boiling mixture. Boil until clear. Add 1 cup more sugar. (If berries are sweet, I only add 1/2 to 3/4 cup sugar.) Let cool; spread some on pie shell. Slice layer of bananas over shell. Fill with strawberries and mixture. Chill overnight. Serve with whipped cream. Makes 2 pies.
Butter sides of saucepan. Combine sugar, corn syrup, water and butter. Cook and stir over medium-high heat until sugar dissolves and mixture is boiling. Cook over medium-low heat, stirring occasionally, to 275°. Add nuts and continue cooking to 295°, stirring often. Remove from heat. Quickly stir in soda. Immediately pour onto buttered baking sheets. Spread as thin as possible. Cool. Break into pieces. Makes about 2 1/2 pounds.
Melt butter in a 9 x 13-inch dish. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in the egg mixture and then coat with flour mixture. Place in a baking dish making certain butter is on both sides. Sprinkle with coarse pecans. Bake at 350° for 30 to 45 minutes.
In a mixing bowl, combine the buttermilk, whipped topping and pudding mix. Stir in the oranges and pineapple. Cover and refrigerate until ready to serve. Just before serving, add the cookie crumbs. Serves 4.
Dice bacon and fry in a saucepan until golden brown. Remove from grease with slotted spoon. Drain on paper towel. Pour off all fat except 1 tablespoon. Chop the onion fine and saute in bacon fat until limp. Reduce heat and add corn and enough milk to make desired consistency. Add salt and pepper to taste. Heat, but do not boil. Serve in soup bowls with bacon pieces sprinkled on top.
Boil mac curls and cool. Mix ingredients well. Refrigerate overnight. Before serving, stir in and top with a little Parmesan cheese.
Combine cake mix, sugar, oil, eggs and sour cream in mixer bowl; mix well. Combine brown sugar and cinnamon in a small bowl; mix well. Pour half the batter in a greased 9 x 13-inch cake pan. Sprinkle half the cinnamon mixture over batter. Add remaining batter; sprinkle with remaining cinnamon mixture. Swirl back and forth with knife. Bake at 350° for 35 to 40 minutes.
Cut up 1 cup berries. Mix sugar, cornstarch and water in saucepan. Stir until smooth. Add the cup of berries. Cook and stir until thick and clear. Add a few drops of red coloring. Cool. Stir in remaining berries, saving 1/4 cup. Pour into pie shell and chill 3 hours. Top with Cool Whip and remaining berries.
Combine baking mix, sausage and cheese in bowl; mix well. Shape into small balls. Place on baking sheet. Bake at 400° to 425° for 15 to 18 minutes or until golden brown. Serves 10.
Put cubed bread in bottom of 9 x 13-inch pan or casserole dish. Sprinkle fried bacon, ham and grated cheese on top of the bread cubes. Put bacon grease on top.
Cream together shortening and sugars. Add eggs and vanilla. In separate bowl, sift together the flour, baking powder and soda. Stir in oatmeal, corn flakes, chocolate chips, coconut and pecans. Combine dry ingredients with wet ingredients; mix well. Drop batter 3 inches apart on ungreased cookie sheets. Flatten slightly. Use a "40 ice cream scoop." Bake for 15 minutes at 350°. Center of cookies should be soft when taken from oven. I get 85 cookies.
Cream sugar with butter. Mix all ingredients together. Pour into unbaked pie shell. Cook 10 minutes at 400°. Then turn oven to 350° and cook until 1/3 of center still shakes. Remove from oven; it will finish cooking as it cools.
Mix all ingredients. Blend. Add nuts or raisins; blend. Bake in a 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Let set in fridge. When it starts to mold, add grapes or crushed pineapple. Let it chill, then combine 2 cups miniature marshmallows and 1/2 cup sour cream. Put on top and sprinkle nuts and coconut over the top.
Mix brown sugar, margarine, salt, raisins and water. Heat in Dutch oven or kettle. When hot, add biscuits, cut in quarters. Cover and steam for 15 to 20 minutes. Serves 10.
Put egg yolks and milk into bowl. Sift together flour and salt. Add to milk mixture. Beat on medium until blended, scraping bowl often. Beat in butter and lemon juice. Add egg whites; beat only until blended. Frying temperature at 375°. Time: 3 minutes for onion rings.
Beat eggs. Add all cheeses (grate sharp cheese). Cook and thoroughly drain chopped spinach; set aside. Add onions to cheese mixture. Use liquid margarine to grease a 9 x 13-inch pan. Take a damp towel and place on counter. Add a piece of wax paper on top, then place filo dough on top (about 26 sheets). Take each piece of filo dough and place on a piece of wax paper or foil and brush on (all over) each piece and start layering, using 1/2 the box of filo dough or approximately 13 pieces.
The night before serving, combine marshmallows with sour cream and refrigerate overnight. Marshmallows will partially melt in sour cream. The next day, combine banana, fruit cocktail and coconut. Toss lightly together; do not crush. Fold in marshmallow mixture. Turn into 2 freezing trays and chill at least 1 hour. Do not freeze solid. Cut into squares or scoop into sherbet glasses.
Melt butter in skillet. Crush crackers and saute in butter. Mix together remaining ingredients and put into 2-quart casserole. Top with cracker crumbs. Bake at 350° for 1 hour or until bubbly (uncovered).
Grease two 9 x 1 1/2-inch layer pans. Spray bottom and sides with pan coating (i.e. Pam). Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans.
Stir raspberry and black cherry Jell-O with the boiling water until dissolved. Stir in the can of pie filling. Refrigerate until set. Mix together sour cream and marshmallows and spread on top of firm Jell-O. Refrigerate again.
Cut muffins into halves. Spread cut slices with soft margarine. Cut bacon into halves. Set oven control at broil or 550°.
Brown meat with onions and garlic. Drain. Add next 4 ingredients. Mix well and simmer for 10 minutes. Layer half of meat, tortillas, sour cream and cheese in 9 x 13-inch dish. Repeat layers. Bake 15 minutes at 375°.
Mix soup and sour cream together. Put hash browns in casserole dish. Cover with onions and cream mixture. Top with cheese and put crushed potato chips on top. Bake at 350° for 35 to 45 minutes.
Beat all ingredients except pecans in medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour into unbaked pie crust. Bake in preheated 375° oven 40 to 50 minutes or until center is set. Serves 8.
Mix all ingredients and microwave for 2 minutes. Stir and microwave for 2 more minutes. Use with your favorite chips.
Melt together 2/3 cup butter and 1 1/2 cups brown sugar firmly packed. Add above ingredients. Beat well and bake in a 350° oven for 40 minutes. When cool, cut in squares.
Place chicken in deep skillet or casserole dish. Pour salt, ketchup and Coke mixture over chicken. Cook in 300 degree oven for 1 to 1 1/2 hours.
Cook the dates, water, sugar and lemon juice to a thick paste. Cool. Mix the remaining ingredients together. Place half of oatmeal crumbs in a 9 x 12-inch pan, top with date mixture. Put balance of oatmeal crumbs on top.
Melt oleo. Add condensed milk, nuts, powdered sugar and coconut; mix well and roll into bars. Put in refrigerator for 2 hours. When hard, put toothpick in each ball and dip in hot chocolate mix. Set on wax paper until dry.
Mix well. Bake in 13 x 9 x 2-inch pan at 250° for 1 hour. Serve with following icing.
Cook vegetables; drain. Saute onion and mushrooms in margarine; mix soup, milk and Cheez Whiz together. Heat. Put vegetables in a 13 x 9-inch pan. Pour hot soup mixture over all. Bake in 350° oven for 25 to 30 minutes.
Mix all ingredients (except paprika, seasoning salt, garlic salt, Accent and hot sauce) in a large pot over medium heat. Add the paprika, salt, Accent and hot sauce according to your own taste. Reduce heat and simmer over low flame for about 1 hour. Makes approximately 1/2 gallon of sauce.
Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Beat margarine and sugars until fluffy. Beat in skim milk, egg white and vanilla. Add combined dry ingredients; mix well. Stir in dried fruit and nuts. Drop with teaspoon onto prepared cookie sheet, about 3 inches apart. Bake 13 to 14 minutes or until golden brown. Cool 2 minutes on cookie sheet. Makes about 4 dozen.
Cream the butter, Crisco and brown sugar. Add soda-water mixture. Sift flour, salt, cinnamon and nutmeg together. Add eggs, oatmeal, vanilla and raisins. Place on cookie sheets by teaspoons. Bake 15 minutes in a 350° oven.
Put margarine, sugar, cocoa and milk into a saucepan. Bring to a boil and boil 2 minutes. Remove from heat and add peanut butter, vanilla and oatmeal. Drop by teaspoonfuls onto wax paper. Cool about 45 minutes before eating.
Preheat oven to 325°. Cream butter. Add eggs. Beat well into creamed butter. Add vanilla. Add sugars and beat well.
Grease and flour Bundt pan. Crumble nuts on bottom of pan. Place cake and pudding mixes in large bowl. Add rum, water, oil and egg. Mix for 2 minutes. Pour into cake pan. Bake at 325° for 50 to 60 minutes.
Melt Jell-O in hot water. Add whole cranberry sauce to Jell-O until dissolved, then add other ingredients. Mix well. Pour in dish. Refrigerate until set.
Blend together shortening and eggs. Add liquid from raisins with the soda added. Beat in flour, cinnamon, salt and oatmeal. Add the boiled raisins. Bake at 375° for 10 minutes.
Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Whip with mixer on low speed or mash with potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy. Season with salt and pepper.
Dissolve yeast in 3 tablespoons water. Add eggs, sugar, milk and 1/2 of flour. Beat until smooth. Add rest of the flour and butter; beat. Store overnight in refrigerator. Take out next day and knead on floured board. Roll out and cut. Let rise before baking. Bake at 375° until golden brown.
Mix all ingredients together and pour into graham cracker crust. Chill before serving. Makes 2 pies.
Rinse broccoli; cut broccoli flowers at the ends of the stems. Coarsely chop flowerets.	Place in bowl and add salad oil, salt, pepper and	lemon juice. Mix well and chill 30 minutes. Mix tomatoes and broccoli. Blend the sour cream and mustard together. Toss with broccoli and	tomatoes, mixing well.	Serve on lettuce cups. Refrigerate 30 minutes before serving. Serves 6.
After liquids boil, pour in flour and water mixture. Cook until all is mixed together. Serve with stir-fry vegetables.
Lightly brown ground beef in a large skillet. Stir flour into the meat; mix well. Immediately add the milk; stir continuously until thick. Add more milk if too thick. Salt and pepper to taste.
Preheat oven to 350°. Spray cookie sheets. Bake 10 minutes.
Halve eggs; remove yolks and mash with 3 tablespoons sour cream, salt and mustard. Fill egg whites with yolk mixture. Melt butter and saute peppers, onions and mushrooms until tender. Remove from heat. Stir in pimento, soup and remaining sour cream. Place 1/2 of sour cream mixture in a 1 1/2-quart shallow pan. Arrange eggs, cut sides up, in the mixture. Pour remaining soup mixture over eggs and sprinkle with cheese. Bake at 350° for 20 minutes or until blended. May be prepared in advance and reheated.
Preheat oven to 350°. Remove mushroom stems and finely chop them (approximately 1/4 cup). Melt 2 tablespoons butter and cook stems, green pepper and onion until tender. Remove from heat and stir in remaining ingredients except whole mushrooms. Fill mushrooms with stuffing and dot with 1 tablespoon butter. Bake 15 minutes, letting boil for 2 minutes.
Spread sauerkraut in a 1 1/2-quart casserole dish. Break corned beef up into small pieces over kraut. Spread grated cheese on as next layer. Mix 1000 Island and mayonnaise and spread on top of cheese. Top with bread crumbs or croutons. Bake at 350° until cheese is melted and casserole is warm.