HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain juice from pineapple and heat with marshmallows. Add jello and 2 cups hot water. Cook until marshmallows melt. Cool. After mixture cools, add cottage cheese and pineapple then fold in Cool Whip and nuts. Chill.
Mix all ingredients. Place in greased 2-quart casserole and bake, uncovered, at 350° for 1 hour. Yield: 6 to 8 servings.
Bake cake in jelly roll pan (15 1/2 x 10 1/2 x 1-inch) according to package directions. Cool. Prepare lemon pudding according to package directions.	Stir in lemon peel. Cool. Prepare frosting mix according to package directions. Spread lemon pudding evenly over cake.	Spread frosting over lemon pudding. Sprinkle with coconut.
Cook and stir ground beef and onion in 10-inch skillet until beef is brown. Drain if necessary. Stir in taco sauce, beans and 1 cup of cheese. Heat, stirring occasionally, until cheese is melted. Pour into dish. Sprinkle remaining cheese on top in the form of a ring. Serve with chips. Makes about 3 1/2 cups of dip.
Preheat oven to 375°. Cream the sugar and margarine. Add beaten egg whites. Add mashed beans and mix well. Sift all dry ingredients including spices together. Add to sugar mixture. Add apples, raisins, chopped walnuts and vanilla. Pour into lightly oiled 10-inch tube or Bundt pan. Bake for 45 to 50 minutes. Contains	3 grams fiber and 3 grams fat per serving.
Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve over low heat. Push raspberries through a strainer to remove seeds, then puree. Combine all ingredients and place in a glass bowl. Cover and refrigerate overnight. Garnish with mint and/or whole raspberries. Makes 12 servings.
Mix all ingredients (except 1/4 bag dressing mix) and bake 1 1/2 hours at 350°. Put rest of dressing mix on top before baking.
Cook beef, green peppers, onions and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about 4 quarts.
Mix Philly cheese, powdered sugar and Cool Whip together; set aside. Melt butter and mix with graham cracker crumbs; press crumbs into 13 x 9-inch cake pan along bottom and sides. Bake at 425° for 10 minutes. Let cool. Add mixture and top with pie filling. Refrigerate for 1 hour, then serve.
Bring to boil until nice and frothy on High. (I do it for 4 minutes and stir a couple of times.)
Cut chicken into thin pieces; rinse and pat dry. Saute in 2 tablespoons oil in large skillet. Remove chicken to warm plate. Add 1 tablespoon oil, onion and garlic to skillet. Saute for 1 minute. Add zucchini and mushrooms. Cook until vegetables are tender. Stir in spaghetti sauce, sugar and chicken. Cook until heated through. Serve over linguine. Garnish with Parmesan cheese. Serves 6.
Cut biscuits 2 times (make an "x" on biscuits). Shake biscuit pieces in 2 teaspoons sugar and 1 cup sugar, mixed together. Place in Bundt pan. Mix 3/4 cup sugar and 1/2 teaspoon cinnamon in melted butter. Pour on top of biscuits. Bake 40 to 50 minutes at 350°.
Mix and press into pizza pan. Bake 10 minutes at 350°. Do not brown.
Grind or finely mince onions, peppers and squash. Place in a large glass mixing bowl and stir in salt. Cover with cold water and place ice cubes on top. Soak 2 hours (drain and rinse) with cool water 3 times during soaking.
Place picante sauce in bottom of blender. Add remaining ingredients and blend until smooth. Refrigerate a few hours before serving.
If using canned meat, be sure to boil for 15 minutes prior to use. Take a large iron skillet; oil the inside. Place bottom crust in skillet; prick sides. Place in oven until crust gets tanned. Remove from oven; add beef and vegetables. Pour brown gravy in. Put top crust on; cut a few slits in top to vent. Cook at 350° for approximately 30 minutes until crust is brown.
Combine butter, salt and water. Heat to a boil. Add flour. Mix until dough mixture leaves sides of pan and does not cling to spoon. Remove from heat and cool slightly. Add eggs to dough, one at a time, beating well after each. Beat until mixture is smooth. Drop by tablespoon on greased cookie sheet 2-inches apart. Bake for 30 minutes at 400°. Cool. Cut tops off. Fill with cream or pudding.
Mix margarine, sugar, flour and nuts together to make a crumb mixture. Reserve 1 cup. Press remainder into 8-inch square pan and bake at 305° for 12 to 15 minutes until brown. Let cream cheese soften and mix with other ingredients. Spread over baked crust. Sprinkle with reserved topping. Bake at 350° for 25 minutes. Enjoy!
1st Layer: Mix graham crackers and oleo. Spread in 9 x 13-inch pan. Mix eggs, confectioners sugar and margarine and spread over bottom layer. Add drained pineapple over 2nd layer. Add bananas and Cool Whip over pineapple. Cover with walnuts, cherries and coconut. Refrigerate for 12 hours.
Brush fish with oil and sprinkle lightly with ginger and garlic. Broil 3 to 4 inches from heat source for about 5 minutes or until fish flakes when tested with fork. Stir together yogurt, orange peel and mint leaves. Season to taste with white pepper. To serve, spoon yogurt sauce over fish or serve separately. Serves 6.
While rice is hot, add Cheez Whiz. Mix thoroughly. Saute onion and celery in margarine. Add broccoli, mushroom soup and water. Add cooked chicken or ham, if desired (approximately 2 cups). Combine all together and pour in greased 9 x 12-inch casserole. Bake at 350° for 1 hour.
Preheat oven to 400°. Split open English Muffins and place on a cookie sheet so they are not touching. In a small bowl, mix the tomato sauce and seasoning. Spread 1 to 2 tablespoons of sauce evenly on the muffins. Put 2 slices pepperoni on each and top with Mozzarella cheese and Parmesan cheese. Bake until cheese melts, about 15 to 20 minutes.
Saute pepper and onion in butter. Mix with the next 3 ingredients. Place in casserole. Bake at 375° for 20 minutes. Remove from oven; slice tomatoes and layer on top of casserole. Top with grated cheese. Bake about 10 minutes. Yields 6 servings.
Mix the ingredients together and chill dough 3 to 4 hours. Take a teaspoon of dough and roll into a little ball. Press finger to make a small indentation and fill with raspberry or apricot jelly. Bake at 375° for 12 to 15 minutes. Sprinkle with confectioners sugar.
Cook tortellini as directed. Meanwhile, in skillet, boil heavy cream, salt and pepper 1 to 2 minutes to thicken. Add fresh basil and 1 cup chopped tomatoes to pasta during the last 15 seconds. Drain; add to cream sauce. Toss. Top with 1/3 cup walnuts.
Serve with your choice of condiments - diced tomatoes, shredded jack cheese, slice ripe olives, etc.
You may use more sausage and zucchini if desired. Also less or more salt to taste. Brown sausage in a large Dutch oven; drain off excess fat. Add celery and cook for 10 minutes, stirring occasionally. Add all remaining ingredients, except green pepper. Simmer covered 20 minutes. Add green peppers and cook covered 10 minutes. Makes 3 1/2 quarts.
Cut each cheese slice in half. Place half on each cutlet. Starting at short end, roll up cutlet tightly. Fasten with toothpicks or string. On wax paper, combine the flour and seasoning. Mix well. Add cutlets and coat.
Mix first five ingredients in food processor or by hand. Put in refrigerator and chill for 15 minutes. Then roll into a ball and roll in pecans.
Brown ground beef and onions. Stir in kidney beans, water, French dressing and chili powder.
Cook broccoli with onion in broth in small saucepan until tender. Do not drain. Blend butter and flour in 2-quart saucepan. Stir in milk. Cook until thickened, stirring constantly. Season with salt and pepper. Add cheese. Heat until cheese melts. Add vegetable mixture and broth. Simmer for 10 to 15 minutes. Makes 6 to 8 servings.
Cook eggplant about 20 minutes in boiling water. Rinse in cold water and cube. Simmer onion, green pepper and tomato in a little oleo or butter. Season with salt. Add mixture to eggplant. Put in casserole. Sprinkle with bread crumbs. Bake at 350° for 25 minutes. Serves 3 to 4.
About 40 minutes before serving, in 12-inch skillet over medium heat, cook salt pork (or bacon) until browned. Add potatoes, onions and salt and pepper. Cover; cook until potatoes are tender, about 15 minutes. With pancake turner, turn occasionally. Makes 8 servings. Can be done on barbecue grill, using metal handled skillet and medium coals.
Beat all ingredients up to pepper until smooth (with mixer) and spread into medium size baking dish. Top with 1/2 of pizza sauce. Alternate pepperoni, cheese, scallions, olives and sauce in 2 more layers. Top with olives. Bake in microwave on High 8 to 10 minutes, until bubbly. Serve with garlic bagel chips.
Sift flour and soda together. Add oil and sugar substitute and mix well until light. Beat eggs and add the rest of the ingredients. Beat until well mixed. Pour into loaf pan and bake at 350° for 40 minutes.
Cream margarine, Crisco and sugar. Add eggs, one at a time, beating well after each addition. Add coconut flavoring and rum. Fold in flour alternately with milk, beginning and ending with flour. Add coconut. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/2 hours or until tests done. Let cake cool in pan and remove it before spooning on the glaze.
Cut elephant in bite size pieces. This takes a while. Marinate in lots and lots of apple cider. Add enough brown gravy to cover and some spice to taste. Cook over kerosene fire for about 4 weeks, or until tender. This will serve approximately 3,799 people. If more are expected, add the 2 rabbits. But, do this only if necessary, as most people do not like hare in their stew.
Cream margarine and shortening with sugar. Beat until light and fluffy. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt together. Add alternately with milk. Add vanilla and food coloring. Mix well. Bake 1 1/2 hours at 325° in a tube pan.
Combine flour, brown sugar and egg; cut in butter like pie crust, until crumbly. Add nuts. Reserve 2 cups of the mixture. Press remaining into bottom of a greased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Mix all together and let stand in refrigerator for at least an hour before serving. Enjoy!
Mix all ingredients except 1/2 cup of margarine and bread crumbs. Spread into 9 x 13-inch well-greased pan. Top with bread crumbs and margarine. Bake at 350° for 1 hour and 10 minutes.
In large skillet, cook onion, green pepper and garlic in butter until tender (not brown). Add meat; cook until lightly browned. Remove excess fat. Add rest of ingredients; simmer 1/2 to 1 hour. Remove bay leaf.
Mix in large rectangular baking dish the beans, corn, onion, celery, pepper, celery soup, sour cream and grated cheese. Mix margarine with Cheez-Its crackers that have been crushed. Top casserole with this and bake 45 minutes to 1 hour at 350°.
Put the above into the bowl of a food processor; turn on unit and very slowly add the olive oil through the tube until the mixture is smooth and thick. Refrigerate.
Beat ingredients with mixer; pour into dish or into a graham cracker crumb shell. Refrigerate at least 3 hours before serving. Garnish top of pie with any fruit flavored pie filling, if desired.
Wash and cut into chunks dill pickles. Add all the ingredients. Put in refrigerator and shake jar every day. Pickles will be ready in 5 days.
Combine crumbs, 1/4 cup Parmesan cheese, oregano, garlic powder, salt and pepper. Roll chicken in mixture. Arrange skin side down in shallow baking pan or divide between two 2-quart shallow baking dishes. Bake at 400° for 20 minutes. Turn chicken and bake 20 minutes more.
With a small sharp knife, cut the top off each tomato. Scoop out the pulp with a small spoon, and place each tomato, cut side down, on paper towels to drain. Discard pulp. Combine all remaining ingredients in a bowl and mix well. Spoon into tomatoes. Refrigerate for several hours.
Measure All-Bran, raisins, shortening and molasses into mixing bowl. Add boiling	water.	Stir until shortening is melted. Add well beaten egg. Sift together flour, soda, salt and cinnamon.	Add to	All-Bran mixture. stir only	until combined.	Fill two greased loaf	pans. Bake in preheated moderate oven at 350° about 45 minutes. Serve hot with cream cheese or as you like.
Heat oven to 350°. In saucepan, heat the rhubarb and 2/3 cup sugar. Melt margarine in a 5 x 10-inch pan or casserole dish. Mix batter of 1 cup sugar, flour, baking powder, salt and milk. Pour batter on top of melted margarine, then pour rhubarb over this. Do not stir! Bake until light brown.
Saute onion in margarine until tender. Add beans and sour cream. Bake at 325° for 30 minutes. Top with cheese and heat until cheese melts.
Blend cheese, garlic powder and onions; form a ball of cheese mixture and place on plate. Mix meat and cocktail sauce together; pour over cheese ball. Serve with several types of crackers. When mixing crabmeat with sauce, do not make it very wet, so that it will stick to cheese. Very good.
Using a medium bowl, mix cream cheese until soft; add condensed milk, mix thoroughly. Stir in lemon and vanilla. Pour into a graham cracker pie shell. Chill 3 hours or until firm. Top with you favorite pie filling. Makes 1 pie.
Dissolve yeast in warm water. Scald milk and cool to lukewarm. Add dissolved yeast, milk, sugar, salt and shortening. Add 4 cups flour and beat by hand until it makes a medium-soft dough. Add remainder of the flour and work into dough. Let dough rise in a bowl, greased with oil and covered (you can use a wet cloth to cover). Let rise until the size doubles, then roll out on a floured board. Cut with cookie cutter, brush with oil and let rise again. Bake in a greased pan at 350° for 15 to 20 minutes.
Slice pickles. Heat sugar and vinegar until sugar is dissolved. Pour into jar over pickles. If sugar settles on bottom of jar, set in pan of hot water, then swish the jar so the pickles move to stir the sugar. Turn upside down and let set at least 3 days. The longer they set, the better they are.
Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoons juice.
Combine in double boiler and cook 30 to 45 minutes. Place in fondue and use for dip.
Cream together the margarine and sugar. Stir in the cake mix and add the buttermilk, oil, eggs and vanilla. Beat well. Put in greased and floured loaf pan. Bake at 350° for 1 hour.
In saucepan, mix corn meal, salt, pepper, sugar, water, fat and 1 cup milk. Cook over medium heat until thick and boiling, stirring constantly. Remove from heat; add sliced cheese, reserving a few slices to put on top of mixture before baking. Stir until cheese melts. Add remaining milk and beaten eggs. Pour into greased 1 1/2-quart shallow baking dish. Put reserved slices of cheese on top. Bake in slow oven (325°) until almost set, about 50 minutes. Serve at once from dish. Serves 4.
Melt together in double boiler butterscotch morsels, coffee and water. Cream butter and sugar. Blend in butterscotch mixture. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk. Add eggs, one at a time. Beat at medium speed. Bake in greased Bundt pan at 350° for 55 to 60 minutes. Cool 10 minutes before removing.
Steam rice 25 minutes. Mix all ingredients and top with Cheddar in 2 1/2-quart casserole. Place in oven for about 30 minutes at 350°. Could add cooked chicken or beef.
Heat oven to 350°. Sift together first 3 ingredients; add remaining ingredients, except coconut and mix well. Drop by teaspoonful onto greased baking sheet. (Allow room for cookies to spread.) Sprinkle cookies with coconut. Bake 15 minutes or until browned lightly.
In a large bowl, mix meat with 1/4 teaspoon salt, the pepper and sugar until well blended. Shape into four (1 1/4-inch) thick patties. Sprinkle remaining salt evenly over bottom of large skillet. Place over medium heat until skillet is hot. Add patties; cook until browned and to desired doneness, 4 to 5 minutes per side for medium. Remove to serving platter; keep warm.
Dissolve jello in boiling water and cool. Add strawberries, pineapples and bananas.
Beat the hell out of the egg whites. Add sugar, a little at a time. Add vanilla, a little at a time. Place on cookie sheet in little mounds (about 1 heaping teaspoon). Heat oven to 350°. Turn off oven and put cookie sheet in oven overnight.
Slice rhubarb into 1 inch slices. Mix in other ingredients and pour into unbaked shell. Top with lattice crust. Bake at 400° for 50-60 minutes.
Preheat oven to 375°. Saute mushrooms, celery and onion in olive oil until tender and lightly browned. Combine with remaining ingredients using half of pimentos. Pour mixture into 8 x 8-inch casserole. Bake for 30 to 35 minutes until bubbly. Garnish with remaining pimentos and parsley sprigs. Serves 6.
Cook chicken; take off bones and layer in 9 x 13-inch pan. Mix soups and sour cream together and spoon over chicken. Put bread crumbs from stuffing mix over chicken. Make up seasoning for stuffing according to instructions on box. Pour over crumbs. Bake at 350° for 1 hour or until brown.
Drain peas. Place in bowl (that can be tightly closed). Add all other ingredients except Fritos. Add enough chopped jalapenos for your taste. Thinly sliced green pepper and pimento could be added. Refrigerate 2 days before serving. Shaking or stirring bowl will help flavors. Use large Fritos for dipping. Will keep in refrigerator for 2 weeks.
Heat together the marshmallows, Hershey bars and milk on very low heat. stirring often. Allow to cool thoroughly. Beat the whipping cream and mix it with the chocolate/marshmallow mixture. Pour into a graham cracker crust and refrigerate.
Season chicken with salt and pepper; lightly flour. Brown in heavy skillet in a little oil. Pour salsa over chicken. Cover and cook on low for 30 minutes. Place cheese on top. Cover until melted, 2 to 3 minutes. Serve immediately. Makes 4 to 6 servings.
Heat oven to 350°. Grease bottom of tube pan. Sift and mix together first 4 ingredients. Add shortening, eggs, milk and vanilla. Beat until mixed. Add other 2 eggs. Beat until blended. Bake 45 minutes to 1 hour.
Cream together sugar and oil, then add eggs, vinegar, food coloring and vanilla. In another bowl, mix together flour, salt, baking soda and cocoa. Add to red batter, alternating with the buttermilk. Bake in greased oblong pan at 350° for 40 minutes.
Mix Kool-Aids, sugar and water. Add orange juice and lemonade; mix until thawed. Add ginger ale just before serving. Makes 25 (3/4 cup) servings.
Mix all ingredients together. Blend well. Form into balls and roll in cinnamon. Enjoy!
Mix rice, soup, soup mix and water. Place in bottom of a 9 x 13-inch pan. Place chicken breasts on top of rice mixture. Bake at 350° for 1 1/2 hours. (Cover with foil to prevent drying out.)
Cook chicken breasts and take off bone. Set aside. Cook noodles in broth from chicken. Set aside. Steam frozen peas, onions and celery until done.
Preheat oven to 400°. In saucepan, melt butter and blend with flour. Gradually add milk and cook over medium heat, stirring until white sauce thickens. Stir in the salt, pepper, lemon juice, mustard, horseradish and Worcestershire sauce. Mix together the crab meat, eggs and corn. Add the milk sauce and turn entire mixture into a greased 1 1/2-quart baking dish. Top with cheese and crumbs. Bake for 15 minutes or until heated through and bubbly.
Stir zucchini, onion, sour cream, celery soup and shredded carrots. Then add margarine and Stove Top dressing. Save out 1/2 Stove Top dressing and put on top. Bake at 350° until bubbly.
Saute onions (chopped) in margarine. Add salt and pepper to taste. When tender, add cream of mushroom soup (undiluted). Crumble some crackers and add 1/2 cup of cheese and mix together in Corning Ware dish. Place in oven at 350° until cheese is melted.
Cook broccoli 6 to 8 minutes. Drain partially. Add 1/2 stick butter and cheese. Allow butter and cheese to melt. Pour in greased dish. Melt the other half stick of margarine and pour over cracker crumbs. Put cracker crumbs and butter mixture over broccoli. Bake in preheated 350° oven 30 minutes.
Melt cream cheese and mayonnaise in double boiler. Mix remaining ingredients. Delicious!
Chop the jalapeno peppers and dice the bell pepper. Add vinegar and sugar. Simmer 5 minutes. Add pectin and coloring. Pour into sterilized jars. Seal with wax.
Scald milk and cool to lukewarm. Soften yeast in 1/4 cup lukewarm water. Add sugar 1 1/2 cup lukewarm water and milk. Add white flour and beat well. Let rise until double in bulk.
Mix ingredients together and bake at 350° for 1 hour. Makes 2 loaves.
Sift flour, baking powder and salt. Add cheese, butter (softened), eggs, milk and spinach. Mix well. Bake in lightly greased 9 x 9-inch baking dish at 350° for 35 minutes, or until brown on top and mixture is firm.
Combine and beat first 6 ingredients; add flour, powder and flavoring and beat. Last and most important, combine boiling water and baking soda. Mix. Pour into batter and beat well. Add nuts by hand. Batter will be thin. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes (2 round layer pans, bake 30 to 35 minutes). Very important: Do not overbake. Cake will not be as moist.
Warm corn with butter. Mix all ingredients with corn; let set at room temperature for 2 to 3 hours. Serve over lettuce and tomatoes, chopped.
Combine rhubarb, water and 1/4 cup sugar in small saucepan. Cover. Cook 3 minutes or until rhubarb is tender, stirring now and then. Cool to room temperature. Combine rhubarb and pineapple. Drain mixture, reserving 1/4 cup of fruit syrup. Beat cream cheese with 1/4 cup sugar, lemon juice, dash of salt and reserved syrup. Stir in drained rhubarb, pineapple and marshmallows. Fold in whipped cream. Stir in food coloring to make pretty pink. Place in mold and freeze.
In a 1-quart saucepan, scald milk with margarine and sugar. In a medium bowl, beat egg substitute slightly. Stir in milk combo. Stir in vanilla. Add nutmeg and raisins.
Cube or slice squash. Steam lightly if you wish and set aside. Melt margarine in a large pan and saute onion. Add cornbread stuffing and stir to coat. Cover bottom of a 9 x 12-inch baking dish with 1/2 of the stuffing and reserve the rest for the top. Sprinkle "chicken" powder over squash. Place the squash on top of the stuffing. Mix soup and sour cream and spoon over squash. Top with the remaining cornbread stuffing. Bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Mix and bake at 350° for 20 minutes in a greased 9 x 9 pan. These are chewy; if you like it more cakeish, add 5 minutes.
Combine condensed milk and Cool Whip. Add lemon juice and whip by hand. (Do not use electric mixer.) Fold fruit into mixture. Pour into 2 graham cracker crusts. Chill 2 hours before serving.
You may use hot or mild sausage. Brown sausage and drain off grease. Add tomatoes, picante sauce (may use mild, medium or hot) and cream cheese, stirring until well blended. You may use hot or mild sausage and picante sauce, depending on your own particular taste. I use the mild.	Delicious with chips.
In a saucepan, saute onion in olive oil and add 1 cup rice, stirring occasionally for about 20 minutes. Add 1/2 cup water and cook on low heat until rice is almost done. Wash and chop fresh or canned spinach and add to rice mixture. Also to this mixture add 1 can stewed tomatoes. Cover and cook for another 10-15 minutes.
Whip the cream; add vanilla and set aside. Combine remaining ingredients, mixing gently. Fold vanilla cream into mixture. Refrigerate 4 hours before serving.
Cook spaghetti as directed on box. Saute pepper, onion and celery in pan or skillet with 3 tablespoons of butter until tender. Add soup and cheese. Stir until cheese is melted. Add chicken that has been cut into small pieces (cubed). Add chopped olives. Add spaghetti that has been cooked according to directions.
Melt morsels and vegetable oil. Dip pretzels into butterscotch mixture. Place pretzels on waxed paper to dry.