HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 9 x 13-inch pan, empty can of crushed pineapple (spread). Pour can of cherry pie filling over pineapple (spread). Sprinkle yellow cake mix over that. Melt butter and pour over cake. Sprinkle chopped walnuts over that. Bake at 325° for 1 hour.
Soak the vanilla bean in the vodka for 2 days. Boil 1/3 cup water and add instant coffee. Dissolve sugar in 2/3 cup water and add to rest of ingredients. Now add rum. Bottle in tightly capped bottle. The longer this sets, the better it will taste.
In a large bowl, mix the Jell-O, cottage cheese and pineapple. Put Cool Whip on top. Chill in refrigerator for 4 or 5 hours and serve.
Combine all ingredients; mix well. Pour into well buttered 8 x 8-inch pan. Chill until firm.
Peel, dice and cook eggplant for 10 minutes in salted water. Drain eggplant. Blend flour and margarine together in a separate bowl. Cook tomatoes, green pepper and onion in a saucepan until tender, approximately 10 minutes. Add butter and flour mixture to tomato mixture, stirring slowly. Cook until it thickens. Place one layer of eggplant in baking dish, then one layer of tomato mixture and then sprinkle with cheese. Repeat layers, ending with cheese. Bake at 350° for 45 minutes to 1 hour.
Follow Solomon's advice (beat well) in Proverbs 23:14, third word.
Crust: Mix flour, 1/2 stick butter and crushed nuts together and put into a 9 x 13-inch pan. Bake 15 minutes in a 350° oven.
Prepare charcoal grill at least 1 hour before you begin cooking mullets. Split, but do not scale, enough medium to large size mullets for number of people you wish to feed. Remove gut and head. Rinse well and drain; pat dry. Lay fish out on waxed paper on counter or table. Salt, medium to heavy, on both sides of fish. You may wish to use paper towels under fish to help absorb moisture. Turn fish over after 2 hours; let set 2 hours more. Turn fish over again; let set 2 hours more.
Grind tomatoes and mix with other ground vegetables. Sprinkle with salt and let stand overnight. Rinse and drain. Combine remaining ingredients and bring to a boil. Add vegetables and simmer for 4 minutes. Do not overcook. Pour into sterilized jars and seal. Process in hot water bath (212°) for 5 minutes. Remove jars and complete seal.
Cook macaroni according to directions. Drain and rinse well with cold water. Put in a large bowl. Add shrimp. Chop vegetables into very small pieces. Fry bacon until well done and crumble. Mix all ingredients together and toss well with mayonnaise. Salt and pepper to taste. Line a large bowl with fresh lettuce leaves and turn completed salad into bowl. Sprinkle top lightly with paprika and refrigerate. Serve cold.
Sift flour, sugar, soda, cinnamon and salt into bowl. Add oil. Beat. Add eggs, one at a time. Add vanilla, carrots and chopped nuts (optional).
Cook noodles in unsalted water; drain. Saute onion, drained mushrooms and undrained green peas. Combine soup, milk, drained tuna and cheese. Add cracker crumbs on top. Bake at 425° for 20 to 30 minutes or until it bubbles.
Sift flour, salt and baking powder thoroughly. Beat whites and yolks separately. Mix sugar with yolks. Add sifted flour, then add whites of eggs and milk. Mix thoroughly and pour into 3 shallow pans and bake for 15 minutes at 375°. When cooled, spread with currant jelly. Place each layer on top of the other and sift powdered sugar on top.
Cut pork into bite size pieces. Season with lemon juice, salt, pepper, oregano and olive oil. Skewer meat and cook on the grill. Brush pita bread with a bit of oil and grill as well. When the meat is tender, put 1 skewer on each pita and slowly draw out the skewer leaving the pieces of meat in the pita. Add the onion, tomato, parsley and sauce. Roll the pita. A piece of grease-proof or wax paper can be rolled along the bottom half of the pita for a less messy sandwich.
Melt butter in 9 x 9-inch pan. Remove. Sift together dry ingredients. Add milk and stir well. Pour this mixture into baking pan. Do not stir. Top with peaches, including juice. Sprinkle with nutmeg, cinnamon and lemon peel. Do not stir. Bake at 350° for 40 minutes or until golden brown. A surprise cobbler, batter rises to top during baking and forms a crust.
In a large mixing bowl combine cream cheese, butter, vanilla and sugar. Stir by hand until mixture is smooth. Spread on Pineapple Surprise Cake while the cake is still slightly warm to the touch.
Wrap ham in aluminum foil. Place in a large broiler type pan. Bake in a slow oven at 300° for 30 minutes per pound, allowing an extra 30 minutes for the ham to heat through and through. At the end of cooking, carefully pull away foil. (Watch the steam!) Cut away the hard skin and score the fat on both sides of the ham. Mix sauce and pour over ham. Return to 400° oven and brown for 10 to 15 minutes. Turn ham over and repeat the sauce and brown on that side.
Dissolve jello in hot water, add sherbet and drained orange slices. Blend well. (Melted sherbet will be frothy on top.) Chill. Add cool whip when serving.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Pour into pastry shell. Add almond extract to cherry pie filling and spoon over cheese layer. Chill until set.
Cream together shortening and sugar. Add vanilla; beat in egg and milk. Stir in remaining ingredients. Bake at 375° on lightly greased cookie sheet for 8 to 10 minutes.
Mix all ingredients in large bowl. Bake at 325°, uncovered, for 1 or 2 hours.
Preheat oven to 400°. Place apples in a well-greased 8 or 9-inch pie pan. Combine 1/4 cup of sugar with the cinnamon. Sprinkle over apples. Cover with foil. Bake in a 400° oven for 20 minutes. Meanwhile, cream butter and gradually add 1/2 cup sugar; blend in egg and vanilla extract. Sift flour with baking powder, then blend into cream mixture. Remove apples from oven and spread cream mixture over apples. Bake another 20 to 25 minutes. Serve warm or cold. (Can use peaches instead of apples.)
Rinse and sort beans. Cover and soak overnight, or soak in hot water. Combine beans with ham. Saute in flat skillet the onion, bell pepper, celery and parsley. Add these with meat, bay leaf, salt and pepper to taste into the beans. Boil gently, stirring occasionally, for about 1 1/2 hours, or until tender. Add water while cooking, if necessary. Or put everything in a slow cooker on slow or high temperature. Allow beans to rest for 1 hour in hot water. They will be ready to use.
Beat milk and cream until foamy. Add eggs, sugar and vanilla. Sift together the dry ingredients. Combine with the milk and egg mixture. Chill for 1 hour. Roll out on floured board. Cut with doughnut cutter. Fry in deep fat. As doughnuts rise to the surface of the fat or shortening, turn over often, until done.
Heat oven to 300°. In medium bowl, combine the vanilla wafer crumbs, powdered sugar, Hershey's cocoa and margarine. Press firmly on bottom of 9-inch spring-form pan; set aside. In heavy saucepan over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.
Place ingredients in a bowl; mix well with mixer. Spoon into a 1 1/2-quart casserole dish.
Add dry Jell-O to Cool Whip; mix well. Add the well drained pineapple and oranges, cottage cheese and nuts and mix well.
Break up angel food cake into bite size pieces. Put in bottom of 9 x 13-inch cake pan, should be about 1/2 full. Mix cream cheese, powdered sugar and Cool Whip together. Spread over cake. Take strawberry glaze and spread over the cream cheese mixture. Cut strawberries in half and line them across the top of the red glaze. Chill.
Boil sugar, syrup, butter and cream of tartar for 5 minutes. Quickly stir in baking soda and vanilla (it will foam, but it's okay). Stir 10 minutes. Pour over popcorn; toss to cover and press into a greased jelly roll pan. Bake at 200° for 30 minutes. Remove from oven and cut into hearts with a large cookie cutter. Return to 200° oven for 10 minutes. Wrap individually in tight plastic.
Heat oven to 350°. Butter baking dish, 8 x 8 x 2-inch. Cut each slice of bread diagonally into 4 triangles. Line bottom and sides of baking dish with bread triangles. For a crown effect, place 8 triangles upright against sides of dish. Arrange remaining triangles on bottom of pan. Beat eggs slightly; add remaining ingredients and mix well. Pour mixture into baking dish. Bake, uncovered, 30 to 40 minutes. Makes 4 servings.
In a skillet melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green peppers, pimiento, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole and top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Yields 6 to 8 servings.
Cream shortening. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavoring. Make a paste of cocoa and food coloring and blend in. Sift dry ingredients together and add alternately with buttermilk. Beat only until smooth. Bake in 3 greased and floured 8 or 9-inch pans for 20 to 25 minutes at 350° or until cake tester comes out clean. Cool 10 minutes and remove from pans and cool completely.
Soak beans overnight. Next day, cook well. All vegetables should be diced. Drain after cooking. (Do not dice peas.) Also dice pickles. Apples should be diced; leave skin on. Saute onions in little oil. Cook all the vegetables. Let them cool. Mix all vegetables, pickles and beans together. Mix in sour cream, lemon juice and mayonnaise. Serve plain or with meats, just like you would potato salad.
Add beef, chicken broth and mashed potatoes to a pot. Add macaroni to mix and salt and pepper to taste. Cook for 15 minutes (slow boil) while stirring frequently to keep macaroni from sticking. Cut up 3/4 of the cheese and add to the mixture, stirring as you add. After cheese has melted, remove from stove. Pour in casserole dish and let stand for 15 minutes. Cut the remaining cheese in thin slices and place on top of casserole. Heat, uncovered, in 350° oven for 20 minutes before serving.
Combine sugar and water in small pan over moderate heat. Stir constantly until sugar melts (syrup). Before it boils, remove from heat. Add lime and orange when cool (at this time, when cool, you may add small seedless grapes, first washed). Put ice cubes in pitcher, add fruit and 1/2 cup of the syrup. Fill pitcher with wine. Let it set, in refrigerator about 20 minutes, add soda water, swizzle and serve.
Preheat oven to 400°. Spray a baking sheet with three coats of vegetable oil spray. Combine chicken and ice water in large bowl. Put yogurt in a medium bowl, set bowl aside.
Mix thoroughly. Drop by teaspoon onto greased cookie sheet. Bake for 12 to 15 minutes at 350°.
Cut shortening into flour. Add other ingredients (except sugar). Mix with hands and roll into a ball. Place back in bowl. Cover with a damp towel. Refrigerate 2 hours or overnight. Cut dough in half and roll out on sugar. Roll and fold in sugar 3 times. Roll out to an 8 x 16-inch sheet. Cut into 1 x 4-inch strips. Twist and place on a greased baking sheet. Bake at 350° for 12 to 15 minutes (burns easily).
Mix all together and shape into balls about 1-inch in diameter. Bake at 400° until brown.
Melt butter in 1-quart casserole. Add green pepper and onion. Cook with microwave 3 to 4 minutes or until tender. Add tomatoes and bring to a boil. Add flour, sugar and salt. Mix. Cook 2 to 3 minutes, stirring several times. Recipe yields 4 servings.
Melt peanut butter and morsels together. Remove from heat. Add remaining ingredients and mix well.
Sift flour and sugar together. Bring oil, water, oleo or butter and cocoa to a boil. Add buttermilk (with baking soda stirred in), eggs and vanilla. Pour hot stuff over flour and sugar; stir all together. Grease and flour a 9 x 12-inch pan. Bake in a 350° oven for 25 to 30 minutes. Cake will spring back when mashed a little. Icing can be poured over cake while warm.
Mix shortening, sugar and egg thoroughly. Stir in pineapple with 1 cup juice. Stir together, then stir into first mixture the remaining ingredients. Bake at 400° for 8 to 10 minutes.
Place white chocolate in a 1 1/2-quart microwave-safe bowl. Cook on High (100% power) for 1 to 2 minutes or until melted. Add peanut butter and cook on High for 2 minutes or until mixture is smooth and creamy. Blend well. Spread mixture into a 15 1/2 x 10 1/2-inch jelly roll pan lined with waxed paper or can use cookie sheet. Mixture will not be very thick when spread out.
Cream lard with milk in large bowl. Add sugar, eggs, baking powder and anise seed. Mix together real well, then add flour, a little at a time. Knead well for a few seconds. If dough seems crumbly, add more milk until it stays together firm enough to roll on board. Roll out about 1/2-inch thick and cut with cookie cutter. Bake in ungreased pan until light brown in 425° oven. Dip cookies before baking in cinnamon-sugar mixture and place in pan with sugar up. Makes about 8 dozen cookies.
Beat eggs well, add sugar slowly to eggs. Add cherries and juice, mix well. Add dry ingredients; fold in nut meats. Place in a loaf pan.
Sift together flour, cream of tartar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. In a separate bowl, beat together eggs, sugar and vanilla. Add egg mixture to sifted ingredients and mix well. Shape into balls the size of a walnut. Place on greased cookie sheet about 2-inches apart. Press each ball flat with the bottom of a glass or jar. Top with pecan, if desired. Bake at 375° for 8 to 10 minutes.
Mix all ingredients, except sour cream. Pour 1/2 in Pyrex dish and allow to congeal.	Put layer of sour cream; add other half of mixture and congeal.
Cream together butter, peanut butter and vanilla. Add confectioners sugar and mix thoroughly until you cannot see any sugar. Shape into small balls by rolling in your hand.
Cream first 6 ingredients. Add nuts, bananas and vanilla. Bake in a greased and floured 9x13 or bundt pan at 350 degrees for 1 hour.
Cut beef and onions in small pieces. Add to cream cheese with other ingredients. Mix well. Oil hands and shape into balls. Chipped ham may be substituted for beef.
Shake chicken in the flour, salt and tarragon. Melt the margarine in baking dish. Coat chicken in margarine and arrange in dish. Pour the lemon juice or chicken bouillon, chopped onion and garlic powder. Bake, uncovered, for 40 minutes at 400°.
Prepare pasta according to package directions and drain. Chop up vegetables and add to pasta. Season with dressing to taste. Can use fat-free dressing if you're watching calories. Refrigerate.
Beat egg whites with vinegar, salt and cinnamon (if desired) until soft mounds form. Add sugar gradually beating until meringue stands in stiff glossy peaks. Spread on bottom and sides of baked pie shell. Bake at 325° for 15 to 18 minutes. Cool.
Mix all ingredients together, except for cheese. Pour half of the batter into a greased pan. Sprinkle cheese over batter. Pour remaining batter on top and bake at 375° for 45 minutes.
Lay rolls on bottom of ungreased 13 x 9-inch pan. Press until covered. Beat cheese and sour cream together. Add sugar and vanilla. Add eggs, one at a time, beating well after each. Pour in pan over rolls. Sprinkle with cinnamon. Bake at 375° for 35 to 40 minutes. Cool completely. Top with cherry pie filling if desired.
Heat oven to 400°. Grease 10-inch pie plate. Sprinkle bacon, cheese and onion on plate. Beat remaining ingredients, until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge come out clean (35 to 40 minutes). Cool 5 minutes.
Combine sugar, cocoa and flour. Mix well. Add milk; mix well. Cook over low heat while stirring, until thickened. Remove from heat. Add butter. Serve over hot biscuits.
Cook macaroni, drain. Rinse in cool water; chill. Combine with all other ingredients and serve.
Mix corn meal, eggs, oil, salt and milk. Add onion, cheese, peppers and corn. Mix well. Cook at 400° for 45 minutes.
Grease 13 x 9 pan. Place nuts and raisins in bottom. Cut each loaf in 8 pieces. In a saucepan, heat the remaining ingredients. Place bread dough on the nuts and raisins. Pour hot mixture over dough SLOWLY. Let rise until doubled. Bake at 350 degrees for 25 to 30 minutes.
Mix sugar, flour, soda, egg and fruit cocktail together. Put in 8 x 8-inch pan. Put brown sugar and nuts on top. Bake at 350° for 30 minutes.
Melt butter in a 9 x 13-inch preheated 350° oven. In a medium bowl, beat eggs; add flour, milk, salt and baking powder. Mix well. Add cheese and spinach;	blend.	Pour into pan.	Bake for 35 minutes. Cool for 10 minutes. Cut into small squares to serve for appetizer; large squares to serve for lunch or light supper.
In a large skillet, brown the meat. Drain and set aside. Spray the skillet with Pam and saute the zucchini and tomatoes until tender. Add the meat to the vegetable mixture. Cook and drain the pasta. Arrange on individual plates, top with meat and vegetable mixture and sprinkle with grated Mozzarella cheese. Microwave until the cheese is melted. Serve with tossed salad and garlic bread.
In heavy saucepan, cook onion, carrot and celery in butter for 5 minutes. Blend in paprika. Add chicken broth. Bring to a boil, reduce heat and simmer, covered, 10 minutes. Add the cheeses; stir until melted. Add cream. Blend the flour with the milk; add to chowder. Cook and stir until slightly thickened. Add Worcestershire sauce and pepper. Ladle into soup bowls; may put under broiler briefly to brown. Makes 4 to 6 servings.
Melt butter in large saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes without stirring. Remove from heat. Have popped corn, pecan halves and peanuts already mixed together. Stir in soda and vanilla with syrup mix. Pour over popped corn. Stir well. Bake at 225° for 1 hour, stirring every 15 minutes. Cool and break up. Store in airtight container.
Drain spinach; mix with cheeses. Add the egg, some lemon peel, nutmeg, salt and pepper. Place sheet of phyllo dough on a cutting board and brush with melted butter. Cut the sheet into strips 3 inches wide. Place 1 tablespoon of filling at bottom of each piece and roll up to form a triangle, moving one side to the other until the strip is rolled up. Bake on a greased cookie sheet at 400° for 15 to 20 minutes or until lightly browned.
Scrub and boil small red potatoes. Drain. Cool and cut potatoes into quarters. Add chopped red peppers and chopped red onion (depending on the amount). I use at least 1 cup red peppers and about 1/4 cup red onion). Add Marie's creamy garlic or ranch dressing. Serve.
Heat oven to 275°. In oblong pan, 13 x 9 x 2-inches, melt butter in oven. Stir in salt, Worcestershire sauce, celery salt and garlic salt. Add cereal, pretzel sticks and nuts; toss until well coated with butter mixture. Bake, uncovered, 45 minutes, stirring occasionally. Makes 6 1/2 cups.
Grind all meat together; set aside. Grind salt pork and garlic. Fry salt pork and garlic until brown; strain. Add ground meat and cook until meat is well done. When filling is done, put in a large bowl (do not use grease). Add salt, pepper, grated cheese and nutmeg (to taste). Mix well.
Peel oranges and cut into sections. Place in layers in a bowl with each layer covered with sugar and coconut. Chill for several hours. If desired, you may pour sherry or apricot brandy over mixture. Also, a layer of thinly sliced pineapple slices may be layered with orange slices.
Grind peppers and onions. Pour boiling water over it. Squeeze out. Then add sugar, vinegar and salt. Let come to a boil and can while very hot.
Peel and remove seeds from zucchini and dice. Cook in oil in non-stick skillet. Add diced onion. Add salsa. Before serving sprinkle with grated cheese. Serves 2.
In a large skillet, cook the tortillas in the liquid Butter Buds until golden. Remove and set aside. Add onion and cook until tender. Drain tomatoes and reserve liquid. Add the liquid to the skillet; cover and heat on high for 3 minutes. Stir occasionally. Stir in tomatoes, turkey and pepper; heat through. Reduce heat to low; add tortillas and Egg Beaters. Cover and cook 4 to 6 minutes or until Egg Beaters are set. Sprinkle with cheese; cover and heat one minute or until cheese is melted. Serve immediately.
Invite 4 or 5 friends over and hand them a container to shake until dissolved then refrigerate until set and enjoy.
In medium pan, bring pineapple and sugar to a boil for 5 minutes. Add cream cheese. Mix until dissolved. Dissolve gelatin in water. Pour into pineapple mixture. Chill until set. Fold in nuts and Cool Whip. Refrigerate until firm.
Preheat oven to 350°. You need a pizza pan, rolling pin, blend mixer, spatula and a small bowl.
Mix dry ingredients together. Mix oil and milk well. Mix these 2 mixtures together well and form 2 equal balls. Pat one ball into bottom of pie dish and up sides. Pour peach mixture into pie crust. Crumble second ball onto top of peaches. Bake at 375° for about 1 hour or until desired golden brown on crumbled topping.
Heat oven to 375°. Grease square baking dish 8 x 8 x 2-inch. Cook and stir beef until brown; drain. Mix sour cream, mayonnaise, cheese and onion; reserve. Mix baking dough and water until soft dough forms. Pat in pan, pressing 1/2-inch up sides of pan. Layer beef, tomatoes, peppers in pan. Spoon sour cream mixture over top. Bake 25 to 30 minutes until light brown.
Dissolve sugar in water. Stir in orange juice. Toss sliced bananas in lemon juice. Add all fruits to orange juice mixture. Pour into 9 x 13-inch dish (or similar size). Cover and freeze. Remove from freezer 30 to 45 minutes before serving (until able to break apart with fork).
Combine sweetened condensed milk and water in large mixing bowl. Mix well. Add instant vanilla pudding, blending well and place in refrigerator. Whip whipping cream in chilled bowl. Add to pudding mixture.
Drain fruit. Reserve juice. You can substitute fresh fruit (kiwi is pretty). Slice cookie dough and bake close together on pizza pan. Take out and cool.
Batter will not keep, but you can cook and freeze pancakes for later quick use. If you like thin pancakes, you'll love these.
Mix cake mix, oranges with juice, and oil. Add eggs one at a time and beat as each is added. Cook in 3 greased and floured cake pans in preheated 325° oven for 20 to 25 minutes.
Combine corned beef chunks and noodles, then add soup, cheese cubes and milk. Bake at 350° for 30 to 40 minutes.
Marinate meat strips with all ingredients for 8 hours. Put meat on metal grate on rack. Put in oven at 150°, no more than 200°. Dry for 4 to 8 hours.
Mix cooled, diced chicken with the soup and sour cream. Melt the margarine and add approximately 2 packages of Ritz crackers crushed. Mix well. Turn chicken mixture into a greased casserole and top with the Ritz cracker mixture. Bake 45 - 50 minutes in a 350 degree oven. Let set 5 minutes before serving.
Cut peppers in half lengthwise. Remove seeds and pulp. Rinse. In large bowl, mix all ingredients, except the Breading Mixture. Fill pepper 1/2 with crab mixture and press the stuffing around the peppers.
Mix cut up oranges with 1/2 cup sugar; let rest in refrigerator overnight. Add thickening mixture made from 4 egg yolks, 4 tablespoons cornstarch and 1/2 cup sugar; mix well. Add 1 quart hot milk (4 cups); cook on low fire until thick. Cool. Add 1 teaspoon vanilla; pour over oranges. Beat egg whites until foamy. Add 1/4 cup sugar, a little at a time. Pour over pudding. Seal edges. Bake at 400° for 15 to 20 minutes.
In a large mixing bowl, combine hot water and instant coffee. Stir until dissolved. Add eggnog, brown sugar and cinnamon. Beat with mixer until sugar is dissolved. Chill thoroughly. At serving time, in small mixing bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form. Pour eggnog mixture into 4-ounce cups or glasses. Top with whipping cream. Sprinkle with instant coffee. Makes 8 to 10 (4-ounce) servings.