HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple tidbits, reserving 1 cup juice, set aside. Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large bowl, beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits. Place one third of cake cubes in bottom of a 16 cup glass bowl, drizzle with 2 or 3 tbsp. remaining reserved pineapple juice. Spoon one third pudding mix over cake. Repeat twice ending with pudding mixture. Cover and chill at least 3 hours - Spread before serving with cool whip. Garnish with mint leaves, canned pineapple or cherries.
Wipe the fowl dry. Pour Planters peanut oil in the palm of your clean hand and rub into the fowl thoroughly. Massaging the oil into the skin of the fowl. Cut the apples in halves (no need to peel) and place into the fowl cavities. Sprinkle generously with the lemon pepper and garlic seasonings and parsley. Grill on barbecue until golden or put into a 350° oven uncovered until golden. Serve with seasoned rice and your choice of vegetable.
Pack zucchini, onions and dill in gallon glass or plastic jar. Combine rest of ingredients and bring to a full rolling boil. Let cool. Pour over zucchini. It will not cover all but more juice will form after a couple of hours. Keep in refrigerator.
Mix and knead as for pie dough. Roll in balls the size of a marble. Dip one side in a small amount of granulated sugar. Press sugar side into mint mold. Unmold at once on waxed paper.
Combine all ingredients and mix well. Pour into well-greased baking dish. Prepare topping.
Make crust of cracker crumbs and melted oleo and press into 8-inch pie plate. Saute onions in oleo until lightly browned. Add chicken stock and stir. Spoon onions into cracker crust. Place fish fillets over onions. Beat eggs, milk and seasonings and pour on top. Sprinkle with cheese. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Let cool 10 minutes. Serves 4 to 6.
Into water, crumble raw hamburger. Do not brown. Add all ingredients. Bring to a boil. Simmer 3 hours. Remove garlic clove and bay leaves. Add whole red peppers if desired.
Butter bread and cut into small cubes. Brown sausage in skillet, making sure there are no large lumps. Drain. In 2-quart casserole, layer sausage, bread and cheese. In a bowl, beat eggs with milk, Tabasco sauce, salt, mustard and Worcestershire sauce. Pour mixture over sausage, bread and cheese. Cover and refrigerate 12 hours or overnight. Remove 1 hour before cooking. Preheat oven to 350° and bake, uncovered, for 45 minutes or until firm and golden on top. Serves 8. Make a day ahead.
Place rice, corn, tomato sauce and water in layers in a 2 quart baking dish with a tight fitting lid. Pour over all onion, pepper, ground beef, salt and pepper. Pour second can of tomato sauce and 1/4 can water over all.	Put 4 strips of bacon to cover meat. Bake in a preheated 350° oven for 1 hour, covered. Uncover and bake about 30 minutes longer until bacon is crisp. Double for larger amount.
Use a large salad bowl. Layer as listed. Sprinkle sugar on top of mayonnaise. Cover with Saran Wrap overnight. Put bacon on just before serving.
Grease bottom and sides of three 9 in. round cake pans; line bottoms with wax paper. Grease and flour wax paper.
Preheat oven to 350°. Grease bottom of a loaf pan. Pour boiling water over dates. Add soda. Cream oleo and sugar. Add eggs and beat well. Add flour and soda to creamed ingredients alternately with date mixture. Blend well. Spoon into a pan. Bake 60 to 70 minutes. Cool in pan. Store wrapped tightly. Makes 1 large pan or 3 small.
Boil whole chicken, debone and cut up in chunks. Place chunks in bottom of casserole dish. Chop onion and celery and spread on top of chicken, along with peas and carrots, mushrooms, pimentos and almonds. Season to taste. Drop by tablespoons the cheese and mushroom soups on top of pie along with sliced stick butter. Top pie with strips of Bisquick for crust. Bake at 350° until crust is brown.
Cut flour, shortening and salt with pastry blender. Add water and mix. This makes several pie crusts so it can be frozen until later use. I freeze them in individual freezer bags and take them from freezer as needed.
Cut rhubarb into greased square glass baking dish. Sprinkle with white sugar. Microwave on High for 8 minutes. Mix other ingredients until crumbly and put over rhubarb. Microwave on High for 8 to 10 minutes (don't overbake). Serve warm with cream.
Melt margarine in oven at 300° about 10 minutes. Add Rice Krispies, sugar, coconut and nuts. Mix well. Return to oven for about 30 minutes, stirring occasionally, until slightly brown. Cool. Put half of mixture in cake pan; layer ice cream over mixture. Add remaining mixture for topping. Freeze. Cut into squares and serve. Delicious with maple syrup drizzled over top. A good make-ahead recipe.
Soften cream cheese. Blend with Cheddar, Worcestershire, garlic and onion. Place on waxed paper and form into a roll or log. Chill slightly. Roll into chopped nuts to coat. Wrap well and chill until firm.
Dissolve jello in boiling water and orange sherbet. Add orange segments. Fold in whipped cream. Chill. Serves 6 to 8.
Dissolve water in jello and add remaining ingredients. Pour into a jello mold; stir, if nuts float. Chill.
Mix well. Can be used with cauliflower, broccoli, carrots and celery.
Bring Karo and sugar to a boil. Add peanut butter. Stir until smooth. Take off of fire. Pour corn flakes into boiler. Stir quickly and make into balls. Put on wax paper or greased pan.
Brown and drain sausage. Mix diced Velveeta with sausage. Add drained Ro-Tel tomatoes, diced and about 1/3 drained off (save to see if needed). Mix all together for a short while. Serve with 1 loaf of French bread, cubed and toasted.
Combine dry ingredients. Add combined milk and egg, mixing until smooth. Holding finger over opening, fill funnel with 1/4 cup of batter. Place funnel near hot oil. Remove finger and pour batter into oil using a circular motion to form a spiral. Fry until golden brown, turning once. Drain on paper towel. Sprinkle with powdered sugar or serve with preserves.
Preheat oven to 350°. Grease and flour bottom and sides of 9 or 10 inch spring form pan. In large bowl, beat sugar and butter until light and fluffy, add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup, level off. In mixing bowl, combine flour, poppy seed, baking soda and salt. Add this to butter mixture, alternating with sour cream. Spread batter over bottom and 1 inch up sides of pan, making sure batter on sides is 1/4 inch thick.
Mix all ingredients well in food processor or by hand. Shape into small balls. Bake on lightly greased cookie sheet at 350° for 30 minutes. Serve with toothpicks. Makes 24 meatballs.
Wash chicken; pat dry. Place chicken in roasting pan; squeeze lemons over chicken. Add onion and sprinkle garlic powder, pepper, salt and parsley. Cover with aluminum foil. Refrigerate overnight. Bake at 350° with cover for 1/2 hour. Remove cover and cook for another 1/2 hour or until tender.
Crush cookies. Press into bottom of pie pan. In large bowl, combine pineapple and strawberries. Stir in pudding. Refrigerate for 2 hours. Fold in Cool Whip. Pour mixture over crust. Refrigerate until serving time. May be frozen.
Heat broth in small saucepan over medium heat to simmering; keep hot over low heat. Heat 6 tablespoons of butter in heavy 10 inch skillet or 2 1/2 quart saucepan over medium heat. When foam subsides, add onion; saute until onion is soft, about 5 minutes. Stir in rice; cook and stir 2 minutes. Stir in wine, salt and pepper. Cook uncovered over medium-high heat, stirring occasionally, until wine is evaporated, 3 to 5 minutes.
After beef has been cooked and drained, add onion, salt and pepper. Cook a couple of minutes before adding mushroom soup. Add soup and 1/2 can of water to beef. Simmer 10 to 15 minutes. Add sour cream and remove from heat. Serve over cooked egg noodles (prepare according to package directions). Serves 4.
Brown hamburg with garlic and onion. Put in crock-pot and add all vegetables. Season with salt and pepper or any of your favorite spices. (Optional: A can of Hunt's tomato sauce can be added for color.) Cook for 5 hours or until all vegetables are tender.
Combine first 7 ingredients in a small bowl and stir well. Place tenderloins in large flat nonmetal dish. Pour mixture over tenderloins, turning to coat. Cover and marinate in refrigerator at least 8 hours, turning occasionally. Remove tenderloins, reserving marinade. Coat grill rack with cooking spray. Place on grill over medium-hot grill. Insert a meat thermometer to thickest part. Cook 20 minutes on each side or until thermometer registers 160°. Baste often with marinade. Great served with wild rice.
With a mixer, blend margarine with honey. Add strawberries and mix until well blended. Refrigerate and store. Yields 2 1/2 cups.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Grate orange peel; set aside. Sift flour, sugar, baking powder, salt, cinnamon, baking soda and nutmeg together. Cream peanut butter and butter together in large bowl. Blend in egg, milk and orange juice. Add sifted dry ingredients and orange peel. Stir to moisten dry ingredients.
Slice carrots, and dice green pepper and onion. Cook until tender. Combine tomato soup, oil, salt, sugar and vinegar. Bring to a boil. Pour hot over vegetable mix.
Mix preceding ingredients in order shown. Chill, then drop from teaspoon onto baking sheet. Bake at 325° until medium brown. Makes about 80 teaspoon sized cookies.
Cook in large pot, meat, onion, celery and bell pepper until meat is done; drain. Add tomatoes, beans, salt and pepper. Bring to a boil. Add cabbage. Cook slowly for 30 minutes. Serve with corn bread.
Scald and cool milk, add sugar and moistened yeast cakes. Add 1 cup flour and beat well. Add melted shortening, beaten eggs and salt. Add 2 1/2 cups flour and beat well for a few minutes. Let rise to double in size and make into rolls. Put in refrigerator for future use.
On low, melt the white chocolate and stir in the fruit loops, marshmallows, pecans, and rice cereal. Place in buttered pan and cut in squares.
Mix first 6 ingredients and pour into an unbaked pie shell. Bake at 350° for 50 minutes.
Cut chicken into thin strips; set aside. In small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger. Mix well. Heat 1 tablespoon oil in large skillet over medium heat. Add carrots and celery. Stir-fry about 3 minutes. Remove vegetables and set aside.
Mix all ingredients well and let rise until double in bulk. Make into buns and let rise again on cookie sheet or flat baking pan. Can also put 3 balls dough in cupcake pans. Let rise, then bake at 350° for 15 to 20 minutes. Brush with melted butter or shortening after removing from oven.
Mix sugar, flour, juice of cherries and juice of pineapple in a saucepan. Cook until thick, then add vanilla and jello. Cook until dissolved, then set aside to cool. Add cherries, pineapple and bananas to mixture. Pour into baked pie shell. Will make 2 small or 1 large pie. Refrigerate until ready. May be made a couple of days ahead. Serve with whipped cream and cherries on top.
In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6 to 8 minutes or until almost tender; drain and return to pan.
Saute onion in a little (1/2 tablespoon) butter until tender. Remove onion and place in large mixing bowl. Add chicken to pan, browning in remaining butter. In mixing bowl, add remaining ingredients (except rice) to cooked onion. Mix well. Pour mixture into baking dish. Add browned chicken breasts to top of mixture. Cook for 45 minutes at 350°. Let cool for about 15 minutes to let sauce thicken.
In a saucepan, add dry ingredients to boiling water. Boil for 10 minutes. Cool completely. Put sliced strawberries in pie shell. Pour mixture over strawberries until completely covered. Cover pies with Cool Whip, if desired. Place in refrigerator.
Prepare and bake cake mix. Bake and cool. Stir pudding into crushed pineapple. Prepare dessert topping mix. Fold into mixture. Spread on cake.
Mix 2/3 stick margarine with cracker crumbs. Press into a 13 x 9-inch baking dish. Beat remaining margarine, eggs and confectioners sugar for 15 minutes (must beat for 15 minutes). Spread over cracker crumbs. Slice bananas over this mixture, then drained pineapple over the bananas. Top with whipped topping, cherries and pecans.
Melt the chocolate in top of a double boiler over barely simmering water. In 1/4 cup of milk, dissolve the gelatin.
Cook macaroni until tender. Add V-8, salt, oregano, onion, tomato soup, garlic, sugar and hamburger. Heat everything together and serve.
Wash and drain broccoli; cut into small pieces. Add scallions and raisins. Mix together the mayo, vinegar and sugar to make dressing. Pour over broccoli mixture and refrigerate. Add bacon just before serving.
Mix powdered sugar, coconut, Eagle Brand milk, oleo and chopped nuts. Chill 45 minutes. Butter hands. Roll dough into small balls. Place on buttered cookie sheet. Chill until firm. Melt 12 ounces chocolate chips and 1 slab of paraffin. Dip balls and replace on cookie sheet.
Cut up cauliflower; put in bottom of dish. Add peas; sprinkle with Italian mix. Cover with mayo. Put cheese on top of that and cover. Chill overnight.
Brown ground meats and onion with seasoned salt until done. Add cooked macaroni and mix well. Stir in diced tomatoes, tomato sauce and 1/2 of cheese and any optional vegetables. Simmer with remainder of cheese on top until ready to serve.
Sprinkle half of peanuts into bottom pie crust. Drizzle with 1 Tbsp. caramel topping.
Wash lentils and soak in water overnight; drain. Bring 5 quarts of water to a boil. Saute onions, garlic and celery in vegetable oil and add to boiling water. Add all other ingredients and bring to a boil again. Lower heat; cover and cook 2 1/2 hours. Add additional seasonings to taste prior to serving.
Cream oleo, sugar and eggs. Sift flour, salt and baking soda. Add almond extract to oleo mixture, then add flour mixture, then oats, then almonds. Bake at 350° for 12 to 15 minutes.
Optional: One-half cup of Burgundy wine may be added while simmering rice. (Alcohol is simmered away in the cooking.)
Cook first 10 ingredients together until done. Add evaporated milk and heat until hot. May be cooked in crock; takes about 8 hours.
Dip breasts in margarine, then roll in corn flakes and cheese. You can put flakes, cheese and chicken in a plastic bag and shake to coat. Place on baking sheet and bake at 350° for 45 minutes to 1 hour.
Place marshmallows and juice in large saucepan to melt, then set in refrigerator to cool. Make sure it does not get too hard, should look like syrup. Now whip cream, fold in syrup, then pour in graham cracker lined pan (9 x 12-inch). Sprinkle remaining cracker crumbs over torte. Set in refrigerator overnight.
Mix margarine, sugar, eggs and vanilla together until creamy. Add cocoa to boiling water, blend well and cool. Next add cocoa mixture and remaining ingredients to creamy mixture. Blend completely. Bake at 350° for 15 to 20 minutes.
Pour 1 gallon of cranberry juice in a bowl. Add 1 gallon apple cider. Stir in 12 ounces thawed orange juice concentrate. Ready to serve. Enjoy.
Dissolve yeast in 1 cup warm water and let set for 5 minutes. Add the rest of the ingredients. Turn onto floured cloth or surface and let rise 10 minutes. Knead, adding flour as needed. Let raise in greased bowl, covered, until doubled. Pan out 4 loaves. Raise. Bake at 350° for 35 minutes.
Spread Tater Tots in bottom of a 9 x 13-inch pan. Brown hamburger and onion. Spread on top.
In small bowl cream butter, sugar and cocoa. Add milk. Beat to spreading consistency (additional milk may be added if needed). Blend in vanilla. Makes about 2 cups.
In large bowl, combine chicken with oil, orange juice, vinegar and salt. Cover and refrigerate overnight or at least 3 hours. Just before serving, add remaining ingredients. Toss gently. Makes 12 servings.
Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up artichokes for a few hours. Mix with remaining ingredients. Absolutely delicious. Serves 8 to 10.
Preheat oven to 350. Mix all ingredients. Bake 35 minutes. Remove from oven. Grate velveeta cheese on top and bake 10 more minutes.
In glass bowl, add all ingredients except bananas. Mix together and refrigerate covered overnight. Add sliced bananas just before serving.
Remove skin from all chicken pieces. Mix together remaining ingredients. Place chicken in a large pan and pour mixture over each piece of chicken. Bake, uncovered, at 325° for about 1 1/2 hours. Nice served with flavored rice.
Layer the ingredients in casserole dish: corn chips on bottom, mustard, chili and chopped onions. Top with cheese. Heat thoroughly 15 to 20 minutes in oven or in microwave oven until cheese melts.
Boil chicken; debone and cube. In large roaster, combine all ingredients except spaghetti and chicken broth. Add spaghetti and enough broth to thin if too thick. Bake at 350° until cheese melts, approximately 45 minutes.
Cook ground beef and onions until lightly brown. Drain. Add remaining ingredients. Cook for 30 to 40 minutes. Serves 8.
Cook beef and onion in a large skillet until beef is browned, stirring until it crumbles. Drain.
Cream butter, then add powdered sugar. Cream until smooth. Sift and add flour, salt and vanilla. Mix nuts into mixture. Roll into balls and bake on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes (start to brown). Roll in powdered sugar. Cool and roll again. (I usually roll 4 to 5 times.)
Drain juice from clams and place in separate bowl. Melt margarine and oil in medium size saucepan. Add onion and saute five minutes. Add the clam juice, garlic powder, parsley, oregano and chopped garlic. Cook 10 minutes. After 10 minutes cooking, add cheese and clams and cook five minutes. Serves 6 to 8. Best served over linguine.
Preheat oven to 350°. Blend cake and pudding mixes, oil, 1/2 cup rum, milk, juice of 1/2 lemon and eggs. Beat at medium speed for 2 minutes. Bake in greased and floured tube pan for 45 to 55 minutes. Cool in pan.
Blend oil and sugar well. Add eggs, one at a time, beating well. Add dry ingredients. Mix well. Add vanilla, carrots and nuts. Mix well. Bake in a 9 1/2 x 13-inch pan in 350° oven for 35 to 45 minutes.
Graham Cracker Crust: Melt the margarine. Add the cinnamon and graham cracker crumbs. Mix and spread in plates (makes 4 pies).
Beat egg in saucepan. Add other ingredients. Boil until fairly thick (it will thicken some as it cools). Pour over whatever fruit combination you like. I use crushed pineapple, miniature marshmallows, pecans, orange sections, bananas, grapes and maraschino cherries.
Slice onions and make into rings. Fry in butter until clear. Layer, in baking dish, a layer of onions and layer of cheese until all ingredients are placed.
Combine dates, boiling water and butter; set aside. In large bowl mix all dry ingredients. Add date mixture, egg, vanilla and nuts. Grease and flour 2 large loaf pans. Bake in 325° oven for 1 1/4 hours.
Mix all ingredients together and refrigerate overnight. Bake at 350° for 1 to 1 1/2 hours, part of the time covered. Remove cover last half hour so top will brown.
Cook shells as directed. Saute broken up chopped meat in butter and chopped parsley. Season with salt and pepper. Fill parboiled shells immediately. Cover bottom of baking dish with sauce. Arrange filled shells in single layer over the sauce. Top with remaining sauce; sprinkle with grated cheese. Bake at 350° for 20 minutes.
Mix first 4 ingredients in a greased 9 x 13-inch pan. Place chicken breasts in mixture and bake at 300° for 2 hours.
In small bowl mix sugar, butter and cream cheese. In large bowl mix flour, eggs and milk. Pour ingredients of small bowl into large bowl. Mix well. Pour in morsels. Bake in Bundt pan at 350° for 1 hour or until golden brown.
Melt butter in baking dish. Coat potatoes with lemon juice, olive oil, butter and salt. Grate lemon zest on top of potatoes. Bake in a 375° oven for 45 minutes or until browned. Remove potatoes from baking dish and serve.
Heat oven to 350°. Put 1 tablespoon oil in frypan and heat. Add onion and garlic. Cook about 1 minute. Add hamburger and cook until done. Remove excess grease. Mix refried beans into meat, add enchilada and salsa sauces. Put into casserole and place in oven. Cook about 15 minutes. Remove and stir in sour cream. Cover top with grated cheese. Put back into oven until cheese melts. Serve warm with tortilla chips.
Mix graham cracker crumbs, 1/4 c. sugar and melted oleo. Line bottom of 9x13 inch baking pan with foil for easy removal of squares. Press crust mixture on bottom of baking pan. Blend cream cheese, remaining sugar and vanilla in bowl with mixer at medium speed. Add eggs & mix will blended. Stir in mashed banana. Pour into crust. Bake at 350° for 30 mins. or until center is almost set. Remove from oven. Cool. Refrigerate 12 hours or overnight. Top with strawberries, sliced banana and pineapple. Sprinkle with nuts and drizzle with melted chocolate if desired. Cut into squares.
Sift together flour, soda, salt and spices. Add sugar, oil, eggs, vanilla and buttermilk. Beat until smooth. Stir in prunes and nuts. Bake in 9 x 13-inch greased pan at 350° for about 45 minutes.
Cook macaroni until done. Put in bowl and add tomatoes. Spoon it in a casserole in layers; first macaroni and then cheese. (Take cheese and fold it in quarters and lay on top of macaroni.) When finished, put in oven and bake until cheese is melted and top is a little brown. Bake at about 350°.
Preheat oven to 300 degrees. Combine all dry ingredients in a very large bowl. Drizzle Italian dressing over top and toss to mix well. Spread in 2 shallow pans. Bake, stirring once, for 30 minutes. Cool completely and then store in airtight containers.
Cut biscuits into quarter pieces. Dip in melted butter. Roll in sugar and cinnamon. Put biscuits loosely in greased Bundt pan. Bake at 450° until golden brown. Invert on plate.
Mix pretzels, sugar, pecans and margarine well. Put in pan and bake at 350° for 6 to 8 minutes. Cool for 30 minutes.
Combine flour, brown sugar, pecans and butter. Bake at 350° for 20 minutes in 9-inch pan, stirring often. Let cool. Combine strawberries, sugar, lemon juice and egg whites. Beat at high speed with mixer, about 20 minutes or when fluffy. Fold whipped cream in strawberries. Remove 1/3 of crumb mixture from pan. Pat remaining crumbs into smooth layer. Pour strawberry mixture over crumbs in pan and sprinkle reserved crumbs over the top. Freeze. Remove from freezer a few minutes before serving.
Cream together sugar, eggs and flour. Add buttermilk and mix well. Stir in flavoring and butter. Pour into unbaked pie shell and bake at 350° for 45 minutes.
Grease 9 x 13-inch pan. Put 1 cup chopped pecans on the bottom. Place 24 frozen roll dough balls on top of pecans. Sprinkle pudding mix over top. Melt together butter, brown sugar and cinnamon. Drizzle on top. Add a few more pecans on top. Cover and let rise overnight. Bake at 350° for 25 minutes. Flip.
Saute onion; add other ingredients. Simmer, uncovered, 15 minutes.
Place all ingredients, except meat and basting oil in blender; process until well mixed. Pour marinade over meat in a glass or ceramic bowl (not plastic). Cover; refrigerate for 48 hours.
Place all ingredients except cream in blender. Blend on low for 60 seconds. Pour into individual demitasse cups or Pots de Creme pots and chill 2 hours or until set. Serve with whipped cream. Yields 4 to 5 good size servings. Very rich.
Put sugar in pan; add water and then yeast and let rise. Mix flour and shortening. Combine flour mixture with sugar, yeast and sugar mixture. Let rise 15 +- minutes. Oil hands and pinch off for rolls and let rise 15 minutes to 1 hour. Bake in preheated oven, 425°, for 15 minutes.
Mix and beat until it begins to thicken. It will be much thicker after it sets.
Bring to a boil the vinegar, salad oil, sugar, brown sugar, salt and celery seed. Mix first four ingredients together and pour over cabbage mixture. Refrigerate.