HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving juice. Mix flour, sugar and juice together. Pour over pineapple. Add cheese and mix well. Put in a buttered 2-quart dish. Melt 1/4 cup butter and add enough cracker crumbs to soak up all the butter. Top pineapple with cracker crumbs and bake at 350° for 30 minutes.
Scald milk. Add sugar, vanilla, salt and well beaten eggs. Put this in custard cups or 2 pie shells and bake at 400° until a knife comes out clean.
Cut tomatoes in half. Scoop out centers and chop centers finely. Turn tomatoes upside-down to drain; set aside.
In LARGE glass bowl, cream butter, sugar and milk. Place in microwave and cook on full power (HIGH) for 9 minutes. Do not stir. Remove from microwave and stir in chips, marshmallow cream and vanilla. Pour into greased 9 x 12 or smaller pan.
Please read this before you start! I find that a can of cranberries (1 pound can, whole) will do the same thing as raw. Crush them and be sure that you do not put any more juice than 3 cups. I use the cranberry juice to make the 3 cups, adding it to the water and the pineapple juice. Cut down or leave out the sugar.
Cook pasta according to package directions. In large bowl combine olives, green pepper, pepperoni, cheese, pimento and dressing. Add pasta and toss well. Chill.
Make marinade of sugar, vinegar, oil, mustard, poppy and pepper. Stir over heat to dissolve sugar. Cool.
Beat egg whites, set aside. In bowl, mix all dry ingredients together and set aside. In large bowl mix butter, sugar and egg yolks well. Add flour mixture to the ingredients, alternating with buttermilk. Add flour mixture last. Stir in egg whites with folding motion. Put in angel food cake greased pan. Bake at 350° for 60 minutes or more if needed.
Heat oil to 350°. Add noodles. Cook 5 seconds until puffed and crisp. Drain. Whisk next 7 ingredients. Add oil gradually. Heat 1/2 of this mixture over high heat. Add chicken and saute until done, about 5 minutes. Transfer to bowl and refrigerate until well chilled, 1 hour or more. Combine noodles, chicken and rest of ingredients. Toss with enough of remaining dressing to season to taste. Divide on six salad plates and serve.
Cook all of the ingredients, except the sweetener, in a covered saucepan for 20 minutes, or until cabbage is tender. Add sweetener.
Light the oven; get out utensils and ingredients. Remove blocks and toy autos from table. Grease pan; crack nuts. Measure 2 cups of flour; remove Johnny's hands from flour. Wash flour off him. Re-measure flour. Put flour, baking powder and salt in sifter. Get dustpan and brush. Clean up pieces of bowl Johnny knocked on flour. Get another bowl. Answer doorbell. Return to the kitchen. Remove Johnny's hand from bowl again. Wash Johnny again. Answer phone. Return. Remove 1/4-inch of salt from greased pan. Look for Johnny. Grease another pan. Answer phone. Return to kitchen and find Johnny. Remove his hands from bowl. Pick up greased pan and find layer of nut shells in it. Head for Johnny, who flees, knocking bowl off table. Wash floor, table, walls, dishes, pans and Johnny. Call bakery and lie down.
Layer the bottom of a 9 x 13-inch glass baking dish with the angel food cake. Mix French vanilla instant pudding, sour cream and milk. Pour over cake. Put the pie filling over the pudding. Then put the Cool Whip on top. Cover and refrigerate until ready to serve. Can be cut in half for an 8-inch square dish.
Cream butter and sugar until smooth. Add eggs; beat after each addition. Dissolve soda in buttermilk and add to mixture. Place flour in a large bowl. Add dates, candy and candied cherries. Stir and coat each piece; add flour mixture and coconut to creamed mixture. This makes a stiff dough. Put in greased and floured tube pan. Bake at 250° for 2 1/2 hours or until straw comes out dry. Mix 1 cup fresh orange juice with 2 cups confectioners sugar. Pour over cake.
In saucepan, mix all ingredients except ginger ale; heat to boiling. Reduce heat. Simmer gently 5 minutes. Remove from heat. Cover and let stand 30 minutes. Strain and chill.
Mix flour, baking powder and salt. Add enough warm water so dough can be mixed. Turn out on floured board and knead until not sticky. Put bowl over dough and let rest for 15 minutes. Take small orange size pieces of dough and pat into 1/2-inch thick circle. Stretch a little more and deep fry until golden brown on both sides.
Arrange catfish fillets in a casserole dish with skin side down. Pour melted margarine over fillets. Season both sides with salt, pepper and garlic salt. Cover fillets with spinach and sprinkle with lemon juice over spinach. Bake at 350° for 30 minutes. Top with Cheddar cheese; bake 10 more minutes. Delicious!!!
In a 3-quart saucepan, combine broccoli and minced onion and bring to a boil. Boil 30 seconds. Reduce heat and stir in creamed soups and using a wire whisk; blend thoroughly. Stir in remaining ingredients. Remove about 1cup of soup and mix cornstarch until smooth. Pour slowly into hot soup mixture and stir until soup thickens.
Mix ingredients with salt and pepper to taste. Toss together 1 package Pepperidge Farm corn bread stuffing mix and 1 stick melted margarine; reserve half of mixture. Line casserole with other half. Add squash mixture. Cover over with reserved stuffing. Bake at 350° for 30 minutes.
Soak bread crumbs in milk. Add meat, eggs, onion, green pepper and seasonings; mix well. Form into individual loaves or form one loaf in 8 1/2 x 4 1/2 x 2 1/2-inch pan, which has been greased. Cover with Piquant Sauce (recipe follows) and spread over top of meat loaf. Bake for 1 hour in a moderate 350° oven for a large loaf and bake for 45 minutes with small individual loaves.
Preheat oven to 350°. Mix shortening and peanut butter. Beat in sugars and egg. Mix in flour. Roll into balls. Place on lightly greased cookie sheet, then flatten with a fork. Bake 10 to 12 minutes or until golden brown.
Saute onions, celery and peppers in oleo until transparent. Add soups, pimento and crawfish; simmer 10 to 13 minutes. Add salt, pepper, green onions, parsley and cooked rice. Stir well. Place in a 12-inch dish. Top with bread crumbs. Bake for 30 minutes at 350°.
Cream butter and sugars until fluffy. Add eggs and vanilla; beat well. Add sifted dry ingredients, oats and chocolate bits. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Pour melted butter into large pan, large enough for all 8 slices. Swirl the butter to coat the pan. Mix sugar and cinnamon together. Sprinkle over butter. Beat eggs with orange juice and dip each slice of bread for 15 seconds on each side. Lay in pan. Bake at 425° for 10 to 15 minutes.
Spray medium size casserole dish with Pam. Spread chopped jalapenos in dish. Sprinkle cheese over jalapenos. Beat eggs well and pour over top. Bake 30 to 45 minutes until golden brown at 350°. Let cool and cut in squares.
Mix all ingredients together and pour into an unbaked 9-inch pie shell. Bake at 350° for 25 to 30 minutes. Cool before cutting.
Combine marshmallow cream and cream cheese. Mix until well blended. Serve with fresh strawberries, grapes, kiwi, pineapple, mandarin orange slices, apples, etc.
Put prepared turnips in a pot with water to cover and the salt. Cook until well done, about 1/2 hour. Drain well. Mash. Add milk, sugar and butter; continue mixing. Pour into buttered, oven-proof casserole. Top with cracker crumbs. Bake at 300° for 45 minutes or until browned on top. Serves 8.
Put the first 4 ingredients on medium heat. Cook until it starts to boil. Add remaining ingredients. Stir well, drop on wax paper by teaspoons to cool.
Blend flour, butter and both sugars. Take out 1/2 cup and reserve. To the rest, add buttermilk, soda, egg and vanilla. Blend well. Pour into a greased 10 x 14 x 2-inch cake pan. Take crushed Heath bar and nuts. Add the 1/2 cup reserved mixture and sprinkle over top of batter. Bake in a 350° oven for 30 minutes.
Mash avocados well. Add onion, salt, pepper and Tabasco (a few dashes). Seed and squeeze excess juice out of the tomato and add it and the garlic. Mix well and squeeze at least a teaspoon lemon over the dip and blend again. Do not use mayonnaise in this recipe. It complicates the natural flavor. Also, if not enough salt is used, it will be bland.
Beat well the margarine, molasses, sugar, eggs and spices. Sift together the flour and soda and add to the other ingredients. Refrigerate dough for several hours. Make into small balls and roll in sugar. Bake at 350° for 8 to 10 minutes.
Separate eggs (reserve whites for meringue); put egg yolks in double boiler or heavy saucepan. Stir until smooth; add sugar, 2 tablespoons water and 5 tablespoons flour. Continue to stir until smooth; add evaporated milk, water and coconut. Stir until well blended. Cook over medium heat until thick. Stir often while cooking. Add vanilla; mix and pour into baked pie shell.
Mix together the first 6 ingredients. Beat 3 minutes at medium speed. Fold in the nuts and cherries. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour. Sprinkle with powdered sugar.
Place strawberries in bowl. Sprinkle sugar over berries. Berries should marinate 3 to 4 hours. Drain juice into top of double boiler. Add enough water to make 2 cups liquid. Blend cornstarch with 1/4 cup of liquid. Blend into juice. Cook until thick, stirring constantly. Cool. Add lemon juice and food coloring. Fold in strawberries. Spoon into pie shell. Chill abut 1 hour. Top with whipped topping or ice cream. Yields 6 large servings.
Cut ends of rolls and hollow out. Cook broccoli as directed. Cook hamburger meat and onion; add cheese, broccoli and seasonings. Fill hulled out rolls with meat mixture and put end back on rolls. Bake at 350° until brown.
Melt chocolate and butter in double boiler. Stir in sugar gradually until well blended. Add milk and salt. Cook for 5 to 6 minutes until slightly thickened. Serve over ice cream, pudding or cake. (You can substitute 9 tablespoons of cocoa and 3 tablespoons of margarine for the chocolate squares.)
Mix first 5 ingredients and cook until bubbly. Stir in chopped nuts and Rice Krispies. When cool enough to handle, form into balls and roll in coconut.
Sauce: Chop onions and green peppers; saute in pot. Add all canned tomatoes and salt and pepper to taste. Add 1 tablespoon chili powder. Cook; simmer for 1 to 1 1/2 hours.
Center each fillet on 12-inch squares of aluminum foil. Sprinkle with onion, parsley, dill weed, paprika and salt. Add pepper and lemon juice. Fold foil over each fillet to make packet. Pleat seams to securely enclose. Place on a cookie sheet. Bake in preheated oven at 370° for 30 minutes.
Combine all ingredients together in bowl; chill. Serve on a bed of lettuce or stuffed on a tomato or on bread. Fat: 0.8 g. Serves 8.
Melt the margarine in a large casserole, then add all the other ingredients and mix well. Bake in preheated 350° oven for 1 hour. Serve hot.
Add to Chinese vegetables, cover pan and steam 2 to 3 minutes until vegies are tender-crisp. Serve rice on heated plates topped with vegies and shrimp with sauce spooned over all. Makes 6 servings, 225 calories per serving.
Melt butter and chocolate. Remove from heat and stir in sugar. Blend in eggs, one at a time; add vanilla. Stir in flour and nuts and mix well. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes.
Beat eggs in a mixer 3 to 4 minutes on high. Place sugar and flour in the top of a double boiler. Add eggs and half the milk. Cook over hot water until thick. Remove pan from heat. Slowly stir in remaining milk and vanilla. Cool. Pour into 1-quart glass jar or bottle. Store in refrigerator until ready to use.
Melt 1/2 margarine and cheese until smooth. Thaw frozen vegetables and place in large casserole or baking pan. Pour cheese mixture over them. Melt 1/2 cup margarine and mix with crushed Ritz crackers. Sprinkle over top and bake at 325° for 25 minutes.
Cream sugar and shortening thoroughly. Mix soda with buttermilk. Add molasses and blend. Add sugar mixture, alternating with flour and salt. Store in covered bowl in refrigerator overnight. Drop from tablespoon on cookie sheet 2-inches apart. Flatten slightly. Brush with beaten egg yolk. Bake at 375° for 10 minutes. Makes 7 to 8 dozen.
In a large pan, mix the ingredients. (Cream sugar and margarine first. Save the rolled oats until last.) Drop by teaspoon on ungreased cookie sheet. Bake at 325°.
Grease and flour Bundt pan. Mix all ingredients well. Bake at 350° for 1 hour, check at 30 minutes, as ovens are different.
Combine sugar, salt, cocoa, milk and corn syrup. Cook stirring occasionally until a little in cold water forms a soft ball. Remove from heat. Add butter and peanut butter and let cool until lukewarm. Add vanilla and beat with spoon until no longer glossy. Add nuts if you like. Put into buttered pan and cut.
Stirring constantly, heat sugar, milk and cocoa on high heat until it reaches a fast, rolling boil. Reduce heat to maintain a slow, rolling boil for 3 minutes, while stirring constantly. After 3 minutes, remove from heat and add peanut butter, butter, vanilla and oatmeal. Mix thoroughly and drop on wax paper. Allow to cool.
Combine beef, bread crumbs, onion, celery, egg, seasoning and 3 tablespoons spaghetti sauce; mix thoroughly. Form into 12 meatballs. Place on greased shallow baking dish. Bake at 375° for 20 minutes. Meanwhile blend cornstarch with broth and remaining spaghetti sauce. Add green beans and simmer about 2 minutes. Pour over meatballs; continue baking about 10 minutes longer. Serve over rice. Sprinkle with cheese. Makes 6 servings.
Soften cream cheese to room temperature. Mix all ingredients with cream cheese and roll into ball. Refrigerate. Great on crackers.
Brown meat and onion until tender. Add all other ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
Mix Jell-O, pudding and water. Microwave 15 to 20 minutes, stirring occasionally. Refrigerate overnight. Next day, mix with hand mixer until smooth. Add Cool Whip and oranges. Chill.
Sift flour, sugar and salt into pie plate. Make a well in middle. Combine cooking oil and cold milk. Mix with fork in measuring cup until cloudy. Pour over flour mixture and mix with fork until blended. With hands, press into shape, covering rim. Pinch dough into fluting for edging. Prick bottom and sides. Bake at 400° for 12 to 15 minutes. Can also be used for 1 crust baked pie such as pumpkin.
In a medium-sized skillet, saute onion and shallots in butter. Add bread crumbs and cook 3 to 5 minutes. Add bay leaves, salt, pepper, cayenne, crabmeat and parsley; mix thoroughly and heat through. Remove from heat and remove bay leaves. Pack stuffing into 4 crab shells and cover with buttered bread crumbs. Bake in a shallow baking dish for 15 to 20 minutes at 350°.
Preheat oven to 350°. Mix all ingredients together; let set 10 minutes. Pour into deep-dish pie crust. Add top crust or lattice topping. Bake at 350° for 45 minutes.
Melt butterscotch chips in double boiler. Add peanuts and chow mein noodles. Stir together. Drop on wax paper. Allow to cool.
In mixing bowl, combine all ingredients except 2 tablespoons of the butter and the bread crumbs. Pour into a 1-quart casserole. Combine bread cubes and the remaining butter. Sprinkle over top of the casserole and bake, uncovered, at 350° for 35 to 40 minutes.
Grind cranberries; add sugar. Let stand. Prepare jello according to package directions, using only 6 cups water. When partially set, add other ingredients. If you like orange, grind a bit of rind with the orange and cranberries. Pour into 9 x 12-inch dish or mold and let set until solid.
Mix all ingredients together and put in an unbaked pie shell. Bake at 325° until done, approximately 35 minutes.
In saucepan with boiling water, add dash of salt and oil, then add macaroni and cook 10 minutes, stirring occasionally. When done, pour into strainer and drain. Heat tomato soup in a saucepan with milk and mix well. Add macaroni to soup and pour into bowls. This is good like this or top with your choice of shredded cheese.
Spread cherry pie filling into greased 14 x 10-inch pan. Pour crushed pineapple and juice over the pie filling. Cover with coconut and pecans. Spread cake mix (dry) over mixture. Place pats of butter over entire top of cake. Bake at 350° for 45 minutes or until browned. Serve with ice cream or whipped cream. Makes 12 to 15 servings.
To banana cream pudding mix, add crushed pineapple (including juice). Add Mandarin oranges, drained, marshmallows, lemon juice and bananas. Blend in Cool Whip. Chopped nuts or shredded coconut can also be added. Use a 9 x 13 pan. Refrigerate until ready to serve. Pistachio pudding is also good and gives a prettier color to the dessert.
Mix together the dry ingredients and the onion. Add the egg and beat vigorously. Stir in the milk and form into small patties, either round or finger-shaped. Drop into deep, hot fat and cook until they are deep brown. Serve at once.
Cook sausage and drain. Cook rice. Simmer celery, bell pepper and onion in butter. Mix all ingredients together and heat thoroughly.
Heat oven to 350. Grease a 1 1/2 qt. casserole dish. Drain the tomatoes and save the juice. Mix tomatoes, torn bread slices, onion, sugar, red pepper, salt, and half of the melted butter. Add some reserved juice if the mixture looks dry. Pour remaining butter over mixture and bake 30 - 40 minutes.
Combine first 5 ingredients. Place in a small casserole and sprinkle with pecans. Bake 15 minutes at 375°. Serve with Triscuits or other crackers.
Wash and peel potatoes and onions. Dice the potatoes and onions and place in a large saucepan of water. Add garlic powder, parsley, salt and pepper to the saucepan. Cook until tender. Do not drain water. Use the blender to blend about 2 cups of the soup and return to the saucepan. (This is done to thicken the soup.) Add cheese and continue to cook over low heat until the cheese is melted. Add wine or sherry just before serving. Garnish soup with bacon bits, green onions and extra grated cheese, if desired.
Mix together Veg-All, mayonnaise and Cheddar cheese. Spread in baking dish. Crush the tube of Ritz crackers. Melt the butter and drip over entire casserole. Bake at 350° for 30 to 35 minutes.
In small saucepan, combine brown sugar and 4 tablespoons butter. Melt and stir to combine. Spread on bottom of 9-inch round x 3-inch deep cake pan. Arrange peaches over brown sugar in concentrated circles. In small bowl, combine flour, baking powder and cinnamon. In large bowl, beat remaining butter with sugar until creamy. Beat egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended. In small bowl, beat egg whites to stiff peaks. Fold egg whites into batter. Spread over peach slices. Bake for 55 to 60 minutes at 350° or until cake tests done. Cool on rack 10 minutes. Turn cake onto plate.
Dissolve jello in boiling water; add pie filling and pineapple. Pour into flat dish and refrigerator until set. Combine sugar, sour cream, cream cheese and vanilla. Spread over jello. Sprinkle with nuts.
Wash lettuce, break up and chill. Add chopped green onions, bacon pieces, cheese and sesame seed. Add just enough Mozzarella cheese and sesame seed to sprinkle on top.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Add dissolved soda and flavoring, along with 4 cups of flour. Blend well. Stir in nuts and raisins, mixed with the reserved cup of flour. Beat egg whites until stiff; add to the batter-nut mix. Mix well. Pour into tube pan. Bake at 275° to 300° for 2 hours, until done.
Brown meats separately and drain well. Return to large skillet, and add remaining ingredients. Stir constantly over low heat until cheese melts. Spread on slices of bread. Place on cookie sheet and freeze. When frozen, remove from cookie sheet and store in plastic bags in freezer. To serve, bake at 350° for 10 to 15 minutes. These are delicious open-face sandwiches.
Combine all ingredients and place in 8 x 8-inch buttered baking dish. Bake at 350° for 30 minutes.
Beat eggs; add melted butter, sugar, lemon juice and flavoring. Stir and pour mixture into unbaked pie crust. Bake at 375° for 30 to 35 minutes.
Combine orange juice, orange sections, rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to hot mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice and margarine. Pour into baked pie shell. Be sure filling and shells are both hot or both cold. Cover with meringue. Bake at 350° until meringue is lightly browned.
Mix all ingredients. Put in a loaf pan and bake at 400° for 30 to 45 minutes.
Brown pork. Add 1/2 cup water. Cover and simmer about 1 hour. Combine sugar, cornstarch, pineapple juice, vinegar, soy sauce and salt. Stir until thick. Add pineapple chunks, pepper and onion. Cook 3 minutes more and serve.
Combine cornstarch, sugar and salt. Add water and cook until thick, stirring constantly. Cook and place over low heat for about 10 minutes, stirring occasionally. Beat egg yolks slightly and add a little hot mixture. Stir and pour back. Cook 2 minutes, stirring constantly. Remove from heat and stir in lemon juice, oleo and grated peel. Cool to room temperature without stirring. Pour into baked shell and top with meringue.
Saute oil, garlic and onion until onion is almost transparent and tender. Add chicken cubes, celery slices and carrot slices. Stir-fry.
Cook sugar, water and syrup in 2-quart saucepan; stir until sugar dissolves. Cook to thread stage (232°) without stirring. Add cream of tartar; beat with wire whip until creamy. Add a few drops flavored oil and food coloring. Drop from teaspoon onto waxed paper, forming patties (keep pan over hot water). Store tightly covered. Makes about 60.
Heat oven to 375°. Grease baking sheet with Crisco. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat with mixer until well blended. Combine oats, flour, soda, salt and cinnamon. Mix into creamed mixture until blended. Stir in raisins and nuts. Drop rounded tablespoons of dough 2 inches apart onto baking sheet. Bake at 375° for 10 to 12 minutes. Cool 2 minutes on sheet, then remove. Makes about 2 1/2 dozen cookies.
In shallow bowl, combine Egg Beaters, milk, cinnamon and vanilla. In skillet or griddle, over medium heat, allow pan to get hot. Put bread slices in egg mixture and turn them so they are soaked. Spray cooking surface and place bread slices on griddle. Brown about 2 to 4 minutes on each side. Respray cooking surface each time you turn or add bread slices. Keep in 150° warm oven until all are done.
Mix shortening or margarine, granulated sugar, brown sugar, eggs and vanilla well. Mix flour, salt, soda, salt and baking powder together. Add the well mixed dry ingredients to sugar mixture. When thoroughly combined, add Rice Krispies, oatmeal, coconut, nuts and raisins or chocolate chips (for variation, use butterscotch chips). Dough will be very stiff. Bake in moderate oven about 10 minutes. Do not overbake if you like chewy cookies!
Soak beans in water or boil briskly in water for 1 hour; cover and let stand 1 hour. Add meats, chopped vegetables and all seasonings. Cook 2 to 3 hours. Mash 1/4 of the beans and leave the rest whole. The mashed mixture should look shiny and thick. Re-combine with whole beans. Serve over rice.
Combine all ingredients together and sprinkle with toasted bread crumbs. Place in casserole dish and cook for 30 minutes at 350°.
Sift flour, salt, baking powder and soda. Stir in oats, cream, shortening and butter. Add eggs, sugars and vanilla. Cream until fluffy. Stir in dry ingredients; add pecans and coconut. Mix well. Chill dough. Shape tablespoons of dough into balls. Place 2 inches apart on greased cookie sheet. Flatten with fork. Bake at 350° for 12 to 15 minutes. Makes 5 dozen cookies.
In skillet over medium-high heat, combine 1 tablespoon oil, peppers and onion. Cook 3 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Remove from skillet and set aside. Add remaining 1 tablespoon oil and chicken to skillet; cook 5 minutes or until chicken is no longer pink. Add spices, seasoning, 1/4 cup water, lime juice and cilantro. Stir until blended. Return vegetables to skillet and heat thoroughly.