HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed on box. Rinse in cold water. Drain and cool in refrigerator. Add fruit to macaroni and chill. Cook together sugar, flour, salt, eggs and cup of reserved pineapple juice. Cook until thick. Cool. Pour over fruit and add Cool Whip. Mix well. When serving, garnish with maraschino cherry halves. You can make this ahead and freeze.
Mix all ingredients and shape into round balls. Handle meat with wet hands. Place in greased	pan and brown in oven first one side and then the other. Cover pan and bake until meat is cooked through.
Cream butter and sugar until fluffy. Gradually stir in flour. Mix well. Chill. Roll out dough and have fun. Bake at 300° about 10 minutes or until lightly brown.
Thread avocado, pineapple and orange segments alternately onto 6 wooden skewers. Serve with dressing.
Cream butter until light and fluffy; add sugar and cream again until fluffy. Add eggs, well beaten. Add mashed bananas and vanilla. Sift soda with flour, then add flour and milk alternately to creamed mixture. Add nuts. Bake in Bundt pan or angel food cake pan, greased and floured, at 350° for 1 hour.
Cream butter and powdered sugar. Add vanilla and mix well. Gradually add sifted flour and chopped nuts. Refrigerate mixture for at least 2 hours. Roll into small balls about the size of a walnut. Put on ungreased cookie sheet. Bake in preheated oven at 350 to 375° for about 20 minutes. Roll in powdered sugar while still warm.
Spread the crescent rolls on a baking sheet or pizza pan. Bake according to package directions. Cool completely. Mix together the cream cheese, mayonnaise and Ranch dressing. Spread over crust. Sprinkle with chopped vegetables. Slice and serve.
Boil chicken breasts until done. Chop chicken meat into small pieces. Simmer celery until tender then drain (save). Mix all ingredients together, save half of noodles for top of casserole. If too dry add some liquid from celery or chicken broth. Cook at 350° for 45 minutes.
Mix zucchini, onions and salt all together and set overnight. Rinse and drain the next day. Mix remaining ingredients in pan. Cook for 30 minutes, stirring a lot. Pour into hot jars, then seal.
Cook shells according to pkg. instructions. Brown meats and onions. Drain. When shells are done, drain well and stuff with meat mixture. In a 15 x 10 casserole dish, place just enough sauce to cover bottom. Place stuffed shells side by side and pour remaining sauce over top. Cover with the two cheeses & bake at 350° for 40 minutes or until heated through. Good served with salad and garlic bread.
Mix ingredients in a 9 x 13-inch greased pan. Sprinkle with bread crumbs. Bake for 1 hour in a 350° oven.
Combine powdered sugar and margarine. Beat in orange peel and orange juice until well mixed.
Mix ingredients together well. Form into 25 small meat balls. Brown. Remove from pan and put in casserole dish or roaster. Make a milk gravy with drippings and pour over meat balls. Bake for 30 minutes.
Add dry jello to cottage cheese; mix well. Let stand in the refrigerator for about 1 hour. Fold in Cool Whip to the mixture. Refrigerate for 3 to 4 more hours until stiff.
Mix first 7 ingredients and set aside. Brown ground beef and onion. Add to cornmeal mix. Add 1/2 cheese into mixture. Use other 1/2 cheese to pour on top. Bake in 13 x 9-inch ungreased pan at 350° for 45 minutes, uncovered.
Bake chicken ahead of time (I use 3 chicken breasts). Set aside. Mix soup, broth and cheese. Place in microwave for 2 minutes on High. Pinch chicken up. Place inside crescent rolls. Roll up. Pour soup and cheese mixture on top of crescent rolls and chicken. Bake at 350° for 1 hour. (My children's favorite dish.)
Preheat oven to 325°. Peel and cube (1/2-inch cubes) eggplant. Add salt. Let drain on paper towels for 1/2 hour, then pat dry. Empty tomatoes into saucepan. Mix in egg. Before heating, add 1 1/2 cups grated cheese. Heat slowly until cheese melts. Do not boil. Add the eggplant. Stir in crushed cracker crumbs until you get slightly firm consistency. Add 1/2 teaspoon oregano. Pour into greased casserole dish and cook 45 minutes. Cover if it starts drying out.
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle pork chops with pepper and place on top of rice mixture. Cover and bake at 350° for 1 hour. Uncover casserole; combine cream of celery soup and milk, and pour over casserole. Bake casserole, uncovered, 15 minutes.
Heat oven to 350°. Wash potatoes and remove eyes. Cut potatoes into thin slices.
Melt oleo in frypan. Brown onion in oleo. Add rice and brown lightly. Pour bouillon and consomme over rice. Add dash of salt if desired. Pour at once into greased casserole. Bake at 325° uncovered for 1 to 1 1/2 hours.
Cook squash and onion until tender; drain off water. Add margarine, salt, pepper, sour cream and 2 cups of cornbread crumbs or stuffing. Butter casserole dish and line bottom with remaining 2 cups of cornbread crumbs or stuffing. Pour squash mixture into dish. Bake at 350° until lightly browned. Add cheese; bake until cheese is melted.
Mix flour, butter and graham cracker crumbs. Press into bottom of 9 x 13-inch Pyrex dish. Bake at 350° for 15 minutes, then cool.
Melt margarine with sugar, nuts, raisins and pineapple. Put layer of cookies with one teaspoon of mix on each cookie. Spread Cool Whip on top. Sprinkle with coconut. Best made two or three days before serving.
Frosts 2 (9-inch) layer cake, 9 x 13-inch layer or large tube cake.
In large bowl, combine all ingredients. Blend well. Store in tightly covered container. For a single serving, combine 1/4 cup mix and 3/4 cup boiling water in cup and stir to blend.
Cook grits and salt in boiling water for 3 to 4 minutes, stirring constantly. Remove from heat. Cut 1 roll of garlic cheese and 1 stick of butter. Melt cheese and butter. Beat 2 eggs; heat slightly. Add cup of milk. Add all ingredients to grit mixture. Pour into baking dish. Crumble 5 or 6 Ritz crackers (or Cheddar cheese crackers) and cover the mixture with crumbs. Bake 45 minutes at 350°. Great with fish or tuna salad.
Put cake mix, pudding mix, fruit cocktail (juice and all), 1 cup of the coconut, eggs, and oil into mixing bowl and beat on medium speed 4 minutes. Combine the brown sugar and chopped nuts in a separate bowl. Pour cake batter into a greased & floured 9 X 13 cake pan and sprinkle with nut/sugar mixture. Bake 1 hour at 325° or until cake springs back when touched and pulls away from the pan. Do not under bake. Bring margarine, white sugar and evaporated milk to a boil in a medium pan, simmer for 1 to 2 minutes. Add the remaining 1 1/2 cups coconut and spoon over the cake that has cooled for 15 minutes. Serve warm or cold.
Mix in 2-quart saucepan. Mix all ingredients together. Cook, stirring constantly, over medium heat to a boil ( mixture will be bubbling all over). Boil and stir 5 minutes. Take off heat. Stir in 1 cup semi-sweet chocolate chips and 1 teaspoon vanilla.
Use to taste pepper, garlic salt, seasoned salt, etc. Mix and let stand at least 24 hours in refrigerator.
Mix Cool Whip, milk and pie cherries. Add pineapple and nuts. Mix well. Keep refrigerated. Serve as salad.
Cook bacon until crisp. Drain bacon and reserve 1/4 cup drippings. Crumble bacon, reserving 2 tablespoons. Cook beans as directed. Add onion to the reserved 1/4 cup bacon drippings in skillet. Cook on medium-high heat for 5 minutes, then add drained mushrooms and cook for 5 minutes more. Add beans, bacon (except the 2 tablespoons) and pepper to the onion and mushrooms. Mix lightly. Spoon into 2-quart serving dish. Microwave Cheez Whiz. Pour over green bean mixture. Sprinkle the 2 tablespoons bacon on top.
Cream butter and sugar. Add rest of ingredients. Drop by teaspoonfuls into crushed cornflakes. Bake at 350° for 10 to 12 minutes.
Add 2 cups boiling water and 1 1/2 cups cold water to the lime jello; let set. Add 1 cup boiling water to the lemon jello. Beat in the cream cheese. Cool. Add marshmallows, pineapple and whipping cream. Pour over green mixture; let set. Add 2 cups boiling water and 1 1/2 cups cold water to the red jello. Cool and pour over all. Let set.
Combine sugar, flour, eggs and buttermilk in large bowl, stirring until blended. Stir in butter and vanilla and pour into a 9-inch pie shell. Bake at 350° for 45 minutes or until set. Cool on wire rack.
Chop fine pineapple, cherries and dates. Line pan with heavy brown paper. Grease well. Bake at 275° for approximately 45 minutes. Let set out of oven for 15 minutes. Remove paper. Cut and roll in xxxx sugar when cool.
Mix all ingredients and serve with Captain's wafers or any crackers. For a little extra flavor, add more horseradish.
Steam broccoli until tender. Place toast on foil. Spread broccoli on top of toast. Lay turkey on top of broccoli. Melt half of the grated cheese in milk; pour over turkey. Sprinkle remaining cheese on top. Broil until cheese has melted and starts to brown.
Brown hamburger and onion. Drain. Add the mixed vegetables and cream of mushroom soup. Top with Tater Tots and bake, uncovered, at 350° for 30 minutes.
Fry bacon. Scramble two eggs. Butter bread and cook with cheese like grilled cheese sandwich. Pull bread apart and put eggs in. Break up bacon and put on top of eggs. Put bread back together and eat.
Cook onion, pepper and carrots in margarine in a 3-quart saucepan for 10 minutes, stirring occasionally. Remove from heat; stir in flour and mix well. Cook 1 minute, stirring constantly. Add broth and bring to a boil, stirring constantly. Gradually stir in cheese. Cook over medium heat, stirring until cheese has melted. Add milk. Season and bring just to boiling, but do not boil.
Combine all ingredients. Let stand in refrigerator overnight. Pour into buttered casserole dish. Bake at 350° for 1 hour and 15 minutes. Serves 10.
Peanut butter and cream cheese should be room temperature. Mix these two ingredients first and add powdered sugar and Cool Whip. Put in refrigerator until firm.
Beat together thoroughly the cream cheese, Cheddar cheese, curry powder and salt. Spread on a serving platter, shaping a layer about 1/2-inch thick. Chill until firm.
In mixing bowl, combine honey, butter and salt. Mix until soft and smooth. Add 1 cup very hot tap water and stir until butter mixture has melted. In a glass bowl, mix yeast, sugar and 1/4 cup very warm water (if using thermometer, water should be about 110°). Mix and set aside until yeast mixture has doubled in size. Add 1 cup of flour to butter mixture; stir until smooth. Slowly stir in yeast mixture. Add the remaining flour until stiff and elastic like. Knead for 3 to 5 minutes. Cut into 6 to 8 equal parts. Will rolling pin, roll to about 1/8-inch thick.
Cook squash and onion until tender; drain. Mash and add egg yolks. Crumble crackers; add butter. Add to squash mixture; salt and pepper to taste. Beat egg whites and stir in. Put in casserole dish and sprinkle cheese on top. Bake at 300° for 20 minutes.
Cream butter and sugar. Add dry ingredients and blend well. Add eggs and blend. Fold in sour cream and flavoring. Fold gently until no sour cream shows.
Put meat and flour in a paper bag; shake until all pieces of meat are coated with flour. Brown meat in fat in heavy skillet with any extra flour that is in bag. Add water and seasonings. Cover tightly and simmer for 2 hours. Add vegetables and continue cooking 30 minutes or until vegetables are tender. Makes 6 servings.
Heat the orange juice to boiling and pour over the oats. Set aside. Cream the butter, sugar and brown sugar. Beat in the eggs, one at a time. Add the vanilla. Sift together the flour, baking powder, soda, salt and cinnamon. Blend into creamed mixture alternately with the juice and oats, beginning and ending with the flour mixture. Fold in the walnut pieces and orange rind. Bake at 350° about 40 minutes in an oblong cake pan. Cool, spread on frosting and broil for 1 minute.
For dressing, whisk together oil, vinegar, salt, sugar and pepper; set aside. In large bowl, combine remaining ingredients except lettuce leaves. Toss with dressing. Serve on lettuce leaves.
Melt Kisses in microwave; let cool for a little while. Mix with Cool Whip and put in graham cracker crusts. Refrigerate.
Combine all ingredients and bring to a boil. Simmer for 2 to 3 hours. Take chicken out of broth; shred meat (discarding skin and bones) and place meat back in broth.
Sprinkle with mixture of brown sugar and cocoa. Pour entire batter the hot water. Bake at 350° for 35 to 40 minutes, until done.
Melt almond bark squares in a double boiler. Add salted peanuts without red skins. Add Rice Krispies. Drop by teaspoonfuls on wax paper. Let cool. Ready to eat.
New England housewives slice ripe Pumpkins, dice them and fill a pot to 2 or 3 gallons and stew gently a whole day. Stewed enough they look like bak'd Apples; this they Dish, add Butter, Vinegar and Spices, and serve to be eaten with Fish or Flesh. It provokes (sic) and is very windy.
Mix oatmeal, flour, soda, cinnamon, salt and baking powder; set aside. Cream oleo and 3/4 cup sugar until light and fluffy. Add eggs; beat well. Add oatmeal mixture and applesauce alternately to creamed mixture, beating until smooth after each addition. Pour batter into a lightly greased 9 x 5 x 3-inch loaf pan. Sprinkle with 1 teaspoon sugar and cinnamon. bake at 350° for 45 minutes. Cool in pan for 10 minutes. Freezes well.
Brown chicken in oil and butter; remove from pan. Add vodka and bring to boil. Turn down heat; add tomatoes, cream and basil. Simmer for 2 to 3 minutes. Return chicken to pan and cook until chicken is done (4 to 5 minutes). Serve at once. Serves 4.
Mix sauce, dressing and soup mix and pour over chicken. Bake at 350° for 1 hour in uncovered 13 x 9-inch Pyrex dish until chicken is tender.
Melt chocolate and butter together. Add sugar; stir. Add milk gradually. Cook and stir until it comes to a gentle boil. Simmer and stir for a minute or two, or until thick and creamy.
In saucepan, put dates, beaten egg, sugar and butter. Cook over low heat for 10 minutes. Cool. Add Rice Krispies and chopped nuts. Stir. Mix into small balls and roll in flaked coconut.
Mix yeast and water. Combine egg, flour and salt. Add beer to mixture. Drop fish or seafood into batter and drop in hot oil.
Heat oven to 350°. Cream shortening, butter, sugar, brown sugar, eggs, vanilla and almond flavoring.
To cooked rice, add chilies, cheese and sour cream (half of the cheese). Spoon into buttered dish. Sprinkle the other half of the cheese on top. Dot with margarine and sprinkle with salt and pepper. Bake at 350° for 25 minutes.
Add mustard, mayonnaise, sugar and salt to mashed yolks. Mix all together; fill whites with mix. Sprinkle top of eggs with paprika.
Mix together coconut and chopped nuts; press into a 9 x 13-inch pan. Mix cake mix. Mix as directed. Mix and drop on top of cake mix using a teaspoon cream cheese, powdered sugar and margarine. Bake at 350° for 45 minutes to 1 hour.
Whirl all ingredients in a food processor until blended (but not pureed). Makes 2 1/2 cups. Spread on party bread. Great accompaniment to cheese and crackers.
Place oven rack in lowest position. Heat oven to 425°. Roll out half of the dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Line a 9-inch pie plate with dough. Mix brown sugar, flour and spices in a large bowl. Add apples and lemon juice; toss gently to mix and coat. Spread in pie plate, mounding apples in center. Scrape any juices in bowl over apples.
Steam open mussels with water, shallots and herbs. Remove mussels from shells. Strain broth and boil down until it measures 1 cup. Melt butter in a double boiler over hot water. Add flour and cook 2 to 3 minutes. Stir in broth and heat sauce until it thickens. Remove from heat and cool. Stir eggs into cooled sauce. Fold in mussels and pour into a large buttered casserole dish. Place in a pan of hot water and bake at 300° for 40 to 50 minutes. Test by inserting a knife into the center, it should come out uncoated. Allow a few minutes to set before serving. If desired, serve with hot mushroom sauce. Serves 4.
Peel, devein and wash shrimp. Melt butter in a large skillet and saute onion and green pepper. Stir in garlic; remove from heat and blend in flour. Add tomato sauce and simmer 5 minutes. Add water, then stir in shrimp and seasonings. Cover; simmer 30 minutes. Serve over rice.
Place cake slices in shallow dessert dishes. Moisten with coffee. Top each with 1 scoop of ice cream. Pour the Kahlua over the ice cream. Sprinkle with grated chocolate or cocoa. Serve immediately.
Mix well, roll out and cut with cookie cutter or bake in muffin pans. Extra fluffy.
Line bowl with thin layer of wafers. Mix pudding with milk until smooth. Stir in Cool Whip. Pour 1/2 of mixture over wafers. Add remaining wafers and rest of pudding. Smooth on strawberry glaze and top with strawberries that have been cut into halves.
Mix all ingredients together. Put in deep pie shell. Bake at 350° for 45 minutes.
In a skillet, heat sausages and water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking, turning sausages, until browned (about 10 minutes). Remove sausages; drain and slice. Add oil to drippings in pan; saute green peppers, eggplant and onions until browned. Return sausages to skillet. Add tomatoes and their liquid, zucchini, sugar, salt and thyme. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Stir in beans; heat through. Makes 6 servings.
Cut bacon in tiny pieces and fry out in saucepan; set aside half of the fried bacon. Beat the eggs; add the salt, sugar, vinegar and water. Beat well and add to the bacon and the bacon fat in saucepan. Heat slowly, beating constantly until the mixture thickens. Remove from the fire and add the cream. Pour this over a head of lettuce, garden lettuce. Garnish with additional bacon and some hard-boiled eggs.
In an ungreased 9-inch pan, stir together the first 8 ingredients. Sprinkle with 1 cup brown sugar and 1/4 cup cocoa. Pour the hot water over all. Bake for 40 minutes at 350°. Let stand a few minutes and serve with ice cream. This bakes up to be cake on top and hot fudge sauce on the bottom.
Cream butter and sugar; add egg. Dissolve baking soda in milk and stir in bananas. Add this to butter and sugar mixture and mix in flour, which has been sifted with baking powder. Fold in nuts and bake at 350° for 40 minutes.
Combine cream cheese, crabmeat, onion, milk, horseradish and salt, mixing well until blended. Stir in almonds. Spoon into 9-inch pie plate.
Combine oat bran, flour, sugar, baking powder, soda, salt and cinnamon. Mix thoroughly and set aside. Lightly beat egg whites with fork, then stir in milk, oil and orange zest. Pour into flour mixture and stir just until dry ingredients are moistened. Fold in dates and nuts. Fill 12 paper lined muffin cups 2/3 full. Bake at 400° until done, about 20 minutes. Remove and cool on wire rack.
Heat oil in a heavy skillet over medium heat. Add prosciutto and garlic; saute 3 minutes. Add wine, lemon juice and sugar; simmer 5 minutes. Transfer to bowl and cool completely. Season to taste with salt and pepper.
Combine cake mix, eggs, water, oil and baking soda and beat as directed on cake mix box. Fold in bananas and walnuts. Pour into a floured 9 x 13-inch pan. Bake according to directions on cake mix box.
In Dutch oven saute onion and pepper in oleo for 3 minutes. Add the meat and brown, breaking up with spoon as it cooks. Add salt, black pepper and sugar. Stir in the tomatoes, tomato sauce and water. Heat mixture to boiling. Reduce heat and simmer 15 minutes.
In large pan, crumble corn bread to coarse pieces. Drain beans; spread over corn bread. Spread tomatoes, pepper, onion and pickles over corn bread. Mix mayonnaise and pickle juice. Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.
Beat egg whites to soft peaks, then add sugar. Mix well. Fold in crushed crackers and pecans. Spread in 7 x 11-inch buttered baking dish. Bake in 300° oven for 30 minutes, until light brown. Cool.
Combine powdered sugar and peanut butter. Combine into a mealy mixture. Roll into balls. Melt wax and then chocolate chips in wax. Place in a double boiler and dip peanut butter balls. Place on aluminum foil and cool.
Shred cheeses in a large bowl; mix well. Cook meat in large skillet or pan until pink is cooked out; drain.l In another skillet, saute onions in 1 tablespoon oil. Add to beef, 1/2 of cheeses, olives, cumin, chili powder, garlic powder and salt; stir all together until all cheese has been melted. Put a rounded tablespoonful or a little more, depending on tortilla size, of meat mixture into the tortilla. Roll it up in baking dish. Roll up next one by it, and so on.
Mix chicken breast; you can use 1 whole chicken. Melt butter in 9 x 13-inch Pyrex dish. Mix the rest of the ingredients together with chicken breast. Place in dish. Top with crust and bake at 350° for 1 hour.
Mix strawberries, eggs and oil. Mix dry ingredients. Add dry ingredients to wet ingredients. Mix well. Add nuts. Put in 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool. Makes 2 loaves.
Grease	and flour a 10-inch Bundt or tube pan. In a large mixer bowl, beat	all ingredients (except chocolate chips) on low speed, until blended. Beat on medium speed for 4 minutes. Stir in chocolate pieces. Bake at 350° for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and cool on rack.
Cook celery and onion together in a little water. Pour off water. Mix chicken, rice, onion, celery and cream of chicken soup. Add mayonnaise last.
Scald milk. Add sugar, shortening and salt. Let cool. Add yeast, dissolved in warm water. Add flour; don't get dough too stiff. Turn dough into greased bowl; grease top of dough, then cover with cloth. Let rise at least 2 hours. Turn out on lightly floured board. Roll out dough about 1/4-inch thick. Cut into rounds with a small juice glass or donut hole cutter. Melt stick of butter in a small bowl. Dip rolls in butter. Place on cookie sheet (ungreased) and let rise, uncovered, 2 hours. Bake at 400° for about 8 to 10 minutes. Yields 6 dozen small rolls.
Bottom Layer: Mix cake mix, 1 egg and melted butter. Press firmly into 9 x 13-inch baking dish.
Drain beans; combine in a large bowl with green pepper and onion. Make dressing: in a small saucepan combine the sugar, vinegar, oil, and seasonings. Bring to a boil over medium hear to melt the sugar. Pour dressing over the beans and toss to mix all together. Refrigerate for several hours or overnight.
Cream Shortening, add sugar, applesauce, beaten egg. Sift a little flour over raisin and nuts. Sift remaining flour will seasonings and fold into applesauce mixture. Blend in soda and water. Then fold in raisins and nuts. Bake in greased 8 in square pan at 350 degrees for about 40 minutes. Cut in squares and sprinkle with powdered sugar.
Heat oven to 375°. Cream butter and sugar. Add egg and vanilla. Add dry ingredients alternately with milk, beginning and ending with flour. Chill. Roll out 1/4-inch thick; cut. Place on greased cookie sheets. Bake for 8 to 10 minutes.
Combine jello, sugar and pineapple. Bring to boil and boil 2 minutes. Add baby food and cream cheese, stirring until smooth. Add 8 ounce carton of Cool Whip (thawed).
Pour 1 cup of boiling water over Crisco. Add sugar, salt and bran. Dissolve yeast in one cup lukewarm water. Add yeast mixture to bran mixture. Beat in eggs. Add flour and mix until large ball forms. Place dough in large greased bowl and let rise 2 hours or until doubled in size. Punch down. At this point, you can refrigerate or roll out and make into rolls. Let rise (approximately 1 hour) and bake in preheated oven at 425° or until browned.
Mix all together and bake in a 9 x 13-inch greased pan. Bake at 350° for 35 to 40 minutes. Batter rises as it cooks and falls down when done. Freezes well.
Mix ingredients together. Layer meat between foil and roll with a rolling pin until 1/8 thick. Remove from foil and place directly onto own racks.