HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to make 1 cup. Pour into pan and add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch.	Stir until smooth. Cook over medium heat until thick, stirring constantly. I put this in the crock-pot on low until ready to serve. (Can simmer, uncovered, for 20 minutes or heated throughout.) Serve over rice.
In a large skillet, melt margarine on medium heat; saute dried beef 5 minutes. Sprinkle pepper and flour on mixture, stirring with spoon or spatula until pasty. Pour pint of milk, stirring constantly. Keep adding milk until desired consistency is achieved. Serve over toast. Serves 4 to 6.
Toss 3/4 cup croutons in the 2 tablespoons melted margarine, set aside. In large saucepan, cook zucchini in slightly salted water 5 minutes, drain. Cook carrots and onions in 1/4 cup melted margarine until tender. Add remaining croutons, soup, sour cream, pimentos, salt and pepper. Mix thoroughly, gently stir in zucchini; spread in 10 x 6 x 2-inch glass baking dish. Top with remaining croutons. Bake at 350° for 35 minutes or until hot and bubbly.
In blender mix tomato sauce, onion, chilies and spices. Blend for a few seconds only. Add tomatoes; blend 1 second. Serve with favorite chips.
Remove from stems and wash sound ripe grapes. Cover them with water and heat slowly to simmer. Do not boil. Cook slowly until fruit is very soft. Do not stir or mash juices out. Strain juice through a fine strainer. Add 1/2 cup sugar to each quart of juice. Pour into sterilized Kerr jars to 1/2-inch of top of jar. Screw on bands and lids, firmly tight. Ready to drink when cooled. To process, put jars in large pot on rack in boiling water bath for 15 minutes. Store for later use.
Layer in baking dish until gone. Bake in a 375° oven for 30 minutes. Let stand 10 minutes before serving.
Combine vinegar and salad dressing mix. Add to potatoes and bacon and chill for 1 hour. Dissolve jello in boiling water. Add cold water. Blend in mayonnaise and chill until thickened. Add potato mixture and pour into 6-cup mold or metal bowl. Chill until firm, about 4 hours. Unmold and garnish with scallion leaves and vegetable flowers, if desired.
Cook cranberries in water and sugar until tender. Dissolve jello in water. Add cranberry mix and the rest of the ingredients. Chill.
Cream butter, powdered sugar and vanilla together. Add eggs and beat well. Add flour gradually and mix well. The dough is soft and will be easier to work with if cooled for an hour or so before using.
Mix together flour, oleo and nuts. Pat out crust in a 9 x 13-inch pan. Bake at 375° for 15 minutes and cool.
Brown sausage; drain well. Drain mushrooms. Cut bread into cubes. Generously butter a 9 x 13 x 2-inch baking dish. Place cubes in the bottom of the baking dish. In a large bowl, combine sausage, mushrooms, cheese, milk, eggs, mustard, onion and Worcestershire sauce. Pour mixture over bread; cover and refrigerate overnight.
Mix all ingredients together and put in pie pan sprayed with Pam. Freeze. Serves 8.
Mix flour, soda, salt, brown sugar and white sugar. Mix with whisk and add butter, egg and vanilla. Add chocolate chips and refrigerate dough about 30 minutes or until dough is firm.
Blend all ingredients on high with electric mixer until well mixed. Pour into unbaked pie shell and bake at 350° for approximately 45 minutes or until a knife inserted comes out clean.
Mix all ingredients. Store tightly covered. To serve, use 1 teaspoon mix to 1 cup boiling water.
Prepare cake mix according to directions, adding raisins or nuts or 1/2 cup each and mix well just before pouring batter into pan to bake. After cake has baked and cooled, frost cake according to directions and top with M&M's in letter formation to spell Happy Birthday. It could also spell any other occasion as Thanksgiving, Christmas, Anniversary, etc. Use plain M&M's if using nuts in cake. Use either kind with raisins or neither.
Mix in 9 x 12-inch pan the crumbs and 1 stick of margarine. Beat the eggs, 2 sticks margarine and powdered sugar exactly 20 minutes. Spread this filling over crust. Split the bananas lengthwise and put cut edge down in filling. Then spread drained pineapple over bananas followed by drained strawberries. Top with whipped topping and sprinkle with nuts. Leftovers must be refrigerated.
Brown meat and drain; add onion, salt, pepper and thyme. Simmer 5 to 10 minutes. Cook noodles, put 1/3 noodles in big casserole; add 1/2 meat mixture and one can of soup. Repeat with noodles, meat and soup. Top layer is rest of noodles. On top of this, add scrambled eggs and cheese. Bake at 350° for 1 hour.
Layer chile and cheese in greased shallow baking pan. Mix beaten eggs with flour and pour over. Bake in a 325° oven until egg mixture turns firm. Cut into squares and serve hot.
Take 1 cup of cake mix and set aside, then mix the rest of the cake mix, melted oleo and 1 egg. Put in 13 x 9-inch pan. Press to the bottom and sides for crust. Take pumpkin pie mix, 2 eggs and 2/3 cup of milk and put on the crust. Then take 1 cup cake mix, 1/4 cup sugar, 1/4 cup soft oleo and cinnamon. Mix well. Sprinkle over pumpkin filling. Bake at 350° for 50 to 55 minutes. Cool cake. Put Dream Whip on top and sprinkle with nuts.
Slice and fry all ingredients together (except cheese) until tender. Add cheese and cover until melted.
Mix peanut butter, powdered sugar and melted butter; set aside. In large bowl, combine chocolate chips, butter slices, marshmallow cream and vanilla. Heat sugar and evaporated milk in saucepan over low heat until boiling, stirring constantly. Pour over chocolate chip mixture and stir. Turn 1/2 of chocolate into buttered pan. Carefully spoon peanut butter mix over chocolate. Carefully spread remaining chocolate over top; refrigerate. Makes 5 dozen squares. Double recipe for 9 1/2 x 11-inch pan.
Bread veal. Heat oil in a fry pan and add minced garlic clove. Brown meat quickly over high heat. Add mixture of tomato paste, salt and water. Lower heat and add mushrooms. Simmer at least 5 minutes. Melt cheese on top.
Mix with mixer 5 minutes. Refrigerate. Keeps 4 to 5 weeks.
Saute the onion and chile in the margarine. Toss the potatoes in the mixture and bake in a 350° oven until heated through. Serves 4. Best with broiled meats or baked chicken. One serving of these potatoes more than exceeds the daily requirement for Vitamin A.
Drain juice off pineapple and mix pineapple with Eagle Brand milk; add lemon juice in bowl. Stir in nuts and Cool Whip. Pour mixture into pie crust, then chill in refrigerator.
* Mix ground cloves, cinnamon, ginger, allspice and crushed hunan peppers.
Allow crust to stand at room temperature 15 to 20 minutes. Unfold 1 crust on ungreased pizza pan and press out folds with fingers. Sprinkle cheese over this. Sprinkle the green chilies. Unfold second crust over this; seal edges with fork. Sprinkle with chili powder. Bake at 350° for 10 to 15 minutes or golden brown. Let cool 5 minutes. Cut into small pie shape wedges. Salsa on top adds zest.
Place apples in pie shell. Mix the last 6 ingredients in saucepan and bring to a boil. When sugar is dissolved and cornstarch is clear, pour over apples in shell. Bake at 350° for 30 minutes or until degree of doneness you like.
Mix all ingredients. Best if dip is made the day before. Cut hole in the middle of 1 loaf of bread and hollow it out. Fill with dip. Cut the other loaf in small chunks for dipping.
Cook meat until brown and crumbly; drain. Set aside to cool. Shred the lettuce into a large bowl. Add diced onion, cheese and crushed chips. Mix and toss. Add cooled meat and toss again. Cover and refrigerate until serving. Five minutes before serving, add entire bottle of dressing. Mix and toss. Serve.
In square, greased baking pan, spread crackers on bottom. Sprinkle some celery leaves and sprinkle some onion powder, salt and pepper. Continue to layer ingredients until all crackers and celery are used. Pour on milk until it can be seen through the crackers. Top with butter. Bake at 350°, uncovered, for 1 hour (brown top).
Combine mayonnaise, mustard and honey, stir well. Spread mixture on one side of each bread slice. Place on slice each of turkey, ham, Swiss cheese and Chedder cheese on top of 4 bread slices. Top with remaining bread. Cut each sandwich in half diagonally. Secure with wooden picks.
Cook broccoli until done. Saute pepper, onions and celery in butter; simmer until tender. Mix broccoli, cooked, deboned chicken, vegetables, salt and milk. Mix well.
Place cut up chicken in casserole. Mix the next 6 ingredients; pour over chicken. Marinate overnight, at least 8 hours. Bake, covered, for 1 hour at 350°. Uncover; continue baking 1/2 hour. Serves 4.
Cut chickens. Brush both sides with salad dressing. Cover, refrigerate 4 to 5 hours or overnight. Season chickens with salt and pepper. Place in broiling pan, skin side down. Broil 5 to 7-inches from heat for 25 minutes or until lightly browned. Baste with salad dressing. Turn, repeat other side for 15 minutes until golden.
Saute bell pepper, onion, celery and mushrooms in margarine until barely tender, stirring often. Stir in flour, then tomato sauce. This will produce a very thick mixture. Slowly add water, while stirring until mixture thins to desired consistency. (Be careful not to get it too soupy.) Stir in shrimp, lemon juice, soy sauce, bay leaves, garlic, salt, black pepper, sherry and parsley flakes. If you want your creole hot, use the Tabasco sauce. (Be careful; it only takes a few drops.) Cover and simmer over low heat for 10 minutes, stirring occasionally. Add green onions; replace cover and simmer 10 more minutes. Remove from heat and stir in file. Serve over hot rice. Makes 10 to 12 servings. Magnifique!
In small bowl, combine crumbs, sugar and melted margarine. Press mixture in bottom and up sides of 8 or 9-inch pie pan or in bottom of 9-inch spring-form pan. Refrigerate 10 to 15 minutes or bake at 375° for 8 to 10 minutes or until golden brown. Cool; fill as desired.
Place broccoli in a 9 x 13-inch casserole dish, then cover with Cheddar cheese. (You can add chicken, ham or turkey for a meat casserole.) Mix Bisquick, milk and eggs and pour over the broccoli and cheese. Cover with foil. Place in a 325° oven and bake about 1 hour. The last 10 minutes, bake without the foil.
Make sugar cookies, except cut rolled dough into 1 1/2-inch circles. Paint design on half the cookies with egg yolk paint. Bake 6 to 8 minutes.
In small saucepan over medium heat, melt butter. Add brown sugar, whipping cream and corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat; stir in pecans and vanilla. Serve warm over refrigerated cheesecake.
Saute onion and garlic in hot oil in soup kettle. Add seafood; saute for 5 minutes. Stir in broth and tomatoes. Simmer for 30 minutes. Stir in rice and seasonings. Serve.
Combine first 4 ingredients in medium pan and boil over medium-high heat. Reduce heat; cover and simmer 30 minutes. Strain and return to pan. Add cornstarch and wine mixture, blending thoroughly. Bring to boil, stirring occasionally. Allow to cool and add pureed peaches. Chill well. Ladle into bowls and serve as a first course. To serve as a dessert, spoon over thick slices of pound cake and garnish with whipped cream and blueberries.
Soak bread crumbs in milk. Add meat and all other ingredients, mix well. Place in greased pan. Cover with 1 can tomato soup or 1 (8-ounce) can tomato sauce. Bake in 350° oven for 1 hour.
Arrange asparagus in bottom of casserole dish. Next the peas, mushroom soup and chestnuts. Grate cheese over top also buttered bread crumbs. Heat in 350° oven until cheese melts and crumbs are slightly brown.
Peel and cube potatoes; cook until tender. Combine Cheez Whiz, cream cheese and soup in saucepan. Cook over low heat until blended thoroughly. Grease casserole dish. Place potatoes in dish and cover with sauce. Bake at 350° until lightly browned.
Butter dish. Mix everything together, except crackers. Put in baking dish. Top with crackers and sprinkle with margarine. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Mix together rhubarb, sugar and dry Jell-O. Spread mixture in bottom of greased pan. Sprinkle marshmallows over mixture. Mix a cake mix according to directions on cake mix box and pour over mixture. Bake at 350° for 40 to 45 minutes.
Drop your tomatoes into a pot of boiling water and cook for a few minutes. Then drop them into very cold water. This makes them easier to peel. After peeling your tomatoes, squeeze out as many seeds as possible and discard the seeds. Combine the tomatoes with a pinch of baking soda and mash. (You can run it through a blender, food processor, use a beater or whatever you like to use.) Heat with milk, butter, parsley, salt and pepper to taste.
In each jar, place 2 grape leaves and 4 to 6 green grapes. Boil salt, water and vinegar. Pour over cucumbers and pack in jars. Sit jars in a water bath in kettle or in a shallow pan in oven until they change color.
Mix first 6 ingredients, beat well. Add dry ingredients in order. Drop by teaspoon on cookie sheet 2-inches apart. Bake at 350° for 12 to 15 minutes.
Beat with mixer all ingredients. Store in 20 ounce container. Serve with Bugles or chips.
Spray nonstick 12-ounce saut pan. Heat to medium/hot. Pour frozen vegetables in pan and stir-fry until almost done. Push vegetables to side of pan and put in the chicken or shrimp. Cook shrimp until they are pink, about 5 minutes. Add marinade and pepper flakes to pan. Heat thoroughly and serve over 1 cup of cooked rice. Serves 2.
Sift flour, dry milk, sugar, baking powder and salt in bowl. Add egg whites, water and oil. Blend together with whisk. Heat 12-inch nonstick skillet until hot on medium heat. Pour about 1/4 cup batter for each pancake. Turn when lightly browned underneath. Makes 4 servings.
Place roast in a slow cooker or crock-pot. Mix cream of mushroom soup and dry soup mix until smooth. Pour over roast. Cook on high for 3 hours. Turn heat down to low and cook 5 to 8 hours longer.
Blend all ingredients at low speed until foamy. Serve immediately or cover and refrigerate up to 4 weeks. Blend or shake well before using.
Beat margarine and sugar until light and fluffy, then beat in 2 eggs at a time, then vanilla. Stir in chocolate syrup. Sift together flour, baking powder and salt and stir into chocolate mixture. Add nuts and pour into a well-greased (sprayed with Pam) 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake 22 to 25 minutes at 350° or until touching leaves a slight imprint. Cool and frost.
Preheat oven to 375 degrees. Spread olive oil in baking dish. Mix flour and salt. Dredge chicken pieces in flour mixture one at a time and place in baking dish. Bake for 25 minutes.
Brown hamburger with onion. Add water and bouillon cubes. Bring to a boil. Add tomatoes, tomato sauce and vegetables. Bring to a boil. Season to taste. Continue to cook on low heat for 30 minutes.
Cut a large "X" on both sides of roast. Combine remaining ingredients. Place in casserole and marinate beef overnight in refrigerator, covered. Then grill or broil approximately 5 inches from heat for 4 to 5 minutes on each side or to desired doneness. Baste with remaining marinade.
Dissolve yeast in lukewarm water. Combine remaining ingredients and mix well. Spoon into muffin pans and bake at 400° for 20 minutes.
In bottom of round 9-inch pan, spread pie filling. Sprinkle dry cake mix over filling. Mix together brown sugar, cinnamon and nuts. Sprinkle over cake mix. Melt butter and spread evenly over entire mixture. Cook on High 7 minutes. Turn 1/4 and cook another 7 to 8 minutes.
Cream Cool Whip, powdered sugar and cream cheese together. Stir in drained fruit and marshmallows. Top with pecans.
Beat together softened cream cheese, brown sugar, vanilla and caramel topping until smooth. Reserved 1 tablespoon chopped nuts. Add remainder to dip. Sprinkle reserved nuts on top. Slice unpeeled Granny Smith apples that have been dipped in pineapple juice to keep from turning brown.
Mix cake with eggs and pineapple juice. Flour fruits and nuts and add to cake batter. Pour into two bread pans that have been buttered and dusted with flour. Fill 3/4 full. Bake at 350° for 1 1/2 hours or until done.
Sift flour, baking powder, salt and sugar into a large bowl. Add walnuts and orange rind; stir to coat evenly. In a separate bowl, beat orange juice, marmalade, eggs and melted butter until blended. Add to dry ingredients; mix. Bake in a well-greased 9 x 5 x 3-inch loaf pan at 350° for 1 hour or until bread tests done. Cool on a rack for 10 minutes. Remove from pan. Cool before cutting. Makes 1 loaf.
In saucepan, mix brown sugar, milk, and batter. Bring to a boil and boil for 1 minute. Remove from heat; add nuts. Pour into 2 9-inch greased round cake pans.
The shrimp may be cooked separately and added to the Creole or the shrimp may be peeled and deveined and added for the last 5 or 6 minutes while cooking the Creole. Another option is to saute the shrimp in butter and add just before serving. Whatever you choose to do, do not overcook the shrimp.
Mix all ingredients. Bake in casserole dish or pan for 40 minutes at 350°.
Blend all ingredients until smooth. Pour into pie crust. Refrigerate overnight. Garnish each slice with extra whipped topping and 1/2 Reese's Peanut Butter Cup.
Mix all ingredients, except eggs and cheese, and chips. Layer with the eggs. Mix chips and cheese and spread on top. Bake at 450° for 20 to 30 minutes.
Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Transfer to a large bowl. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to a 13 x 9 x 2-inch dish. Cover and refrigerate until firm. Cut into squares. Garnish with mandarin oranges if desired. Yield: 12 to 16 servings.
Add in frypan the butter; bring to boil, then add flour. Salt and pepper to taste, then add evaporated milk and 1/2 can water; stir until thickened. Add sweet peas (undrained); stir, then add tuna fish (drain if in oil or it has a lot of water in it). Let simmer for 15 minutes. Make toast. Makes at least 12 servings.
Mix first 4 ingredients in a large saucepan; cook until it begins to boil, stirring constantly. Cook until it makes a medium hard ball in a cup of cold water. Take off range and add butter, vanilla and nuts. Beat until slightly cool. Then drop into desired shapes and sizes on waxed paper.
Cream butter and sugar until light and fluffy. Add combined dry ingredients; mix well. Press half of mixture into greased 13 x 9-inch pan. Spread with preserves. Sprinkle with remaining crumbs. Bake at 400° for 20 to 25 minutes. Cool; cut into bars.
Mix the first 8 ingredients well and shape into 1 large or 2 small loaves. Place in baking pan or dish and cover with sauce.
Bring all but last 2 ingredients to a boil. Remove from heat and add oatmeal and coconut. Drop by teaspoon onto wax paper. Cool.
Remove stems from mushrooms. Wash in salted water, then drain on paper towels. While mushrooms are draining, cook bacon until crisp, then crumble. Chop onion and grate cheese. Mix mayonnaise, seasoned salt, onion, cheese and crumbled bacon. Place mushrooms, cut side up, in a 9 x 13-inch buttered Pyrex dish. Fill each mushroom with cheese and bacon mixture. Cover with foil. Bake at 350° for 15 to 20 minutes or until hot and cheese is melted. Yield: approximately 48 mushrooms.
Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat at 350° for 40 minutes. Cool.
Peel potatoes. Slice potatoes crosswise into 1/8-inch slices to within 1/2-inch from bottom of potatoes. Drizzle part of butter into bottom of 13 x 9-inch pan. Place spuds cut side up; drizzle some butter on top of potatoes. Bake at 425° for 30 minutes. Sprinkle with bread crumbs and remaining butter. Bake 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes.
Mix all ingredients in double boiler, except nuts. Place over simmering water and stir until smooth. Add nuts and mix. Spread quickly in buttered 8-inch square pan.
Cut tops off of baked potatoes. Scoop out each potato leaving 1/4-inch thickness with skin. Mash potato in large mixing bowl. Beat in butter, then sour cream, then seasoning. Fold in remaining ingredients; reserving 1 cup shredded cheddar. Stuff each potato shell full! Place potatoes on buttered casserole dish and top each with reserved shredded cheddar. Bake at 350 degrees for 30 minutes. Serve hot!
Preheat oven to 275°. Beat egg yolks and 1 egg until colored and light. Beat in 1/2 cup sugar. Add 1 cup nuts, bread crumbs and tea powder.
Sift flour; measure and resift with soda, spices and salt. Cream shortening well and gradually blend in sugar. Beat in eggs, then applesauce. Add flour mixture gradually, beating after each addition. Stir in raisins and nuts. Bake in a greased and floured tube pan at 350° for about 1 hour.
Boil vinegar, salt, sugar, black pepper and peppers. Mix cabbage, peppers, onions and mustard. Pack in pint jars. Pour equal parts of boiling mixture in each pint. Seal. Make sure lids are tight.
Slice onions into rings, separating the rings in large bowl. Drizzle with margarine; sprinkle with salt. Toss thoroughly. Cover grill top with aluminum foil, folding edges up. Puncture numerous small holes in foil. Place onions on foil in thin layer. Close grill. Stir occasionally until light brown, 15 minutes.
Mix flour, baking powder, salt and sugar in a large bowl. Stir in oats. Set aside. Beat egg, milk and oil in a separate bowl. Add milk mixture to flour mixture. Stir just until dry ingredients are wet. Fill greased muffin pans half full. Bake at 400° for 20 to 25 minutes. Yields 12 muffins.
Spread pie filling into a greased baking dish. Sprinkle cake mix on top. Drizzle melted butter over cake mix. Top with chopped nuts. Bake at 325° for 1 1/2 hours.
Cut stems from peppers. Take out seeds and wash peppers. Drain. Brown ground beef and onion together. Drain. Mix all other ingredients, except cheese. Stuff peppers and top with grated cheese. Bake at 350° for 45 to 50 minutes.
Brown ground meat and drain. Add taco seasoning and prepare according to directions. Lay 1st taco shell in middle of pizza pan. and lay remains shells overlapping center shell and edges to form a pizza crust. Sprinkle half of the cheese on the shells to bond the shells together when the cheese melts. Spread ground meat and remaining cheese. Bake in oven preheated to 300 for 10 minutes. Remove from oven and sprinkle with taco sauce then add remaining toppings. Cut with a sharp knife and serve.
Beat the cream cheese and milk until fluffy. Blend in sugar, cocoa, vanilla and nuts. Chill until firm. Shape into 1/2-inch balls. Place on waxed paper. Chill for 3 to 4 hours. Melt peanut butter chips and shortening. Dip balls and chill. Store in a cool place.
In electric skillet at 350°, add oil and brown meat on both sides. You can use another skillet on top	of the stove using medium-high heat. Remove meat from skillet after brown and drain off grease. Mix soup and water until dissolved in a bowl.	Put potatoes, onion and pepper in skillet or a large baking	dish. Place meat on top of potatoes. Pour soup mixture over this and cook covered at 275° in electric skillet about 1 hour or bake in 300° oven until meat is tender, about 1 hour. Stir occasionally to keep potatoes from sticking.
Combine ingredients in mixing bowl in order given. Pour into greased baking pan. Bake in a 350° oven for 40 to 45 minutes.
In bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate 15 minutes. Cook onion and peppers; set aside. Stir-fry chicken for 3 to 5 minutes, until no longer pink. Mix chicken and veggies together. Stir in salsa. Place approximately 1/2 cup mixture on tortilla. Sprinkle with cheese and roll up. Yield: 6 servings.
Cream butter and sugar together. Add eggs, sour milk with soda dissolved in it. Mix dry ingredients together and add to creamed mixture. Drop by spoonfuls on well floured pan and bake at 350° for about 10 to 12 minutes.