HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat pineapple dry; soften cream cheese, then mix all ingredients. If using nuts, put some inside and then roll the cheese ball in remaining nuts. Chill before serving. Best to chill overnight so flavors can mix.
Drain pineapple slightly. In medium bowl, combine pineapple, pudding, Cool Whip, marshmallows and walnuts. Mix until all are well blended. Green food coloring may be added to enhance the color. May be served immediately or placed in refrigerator.
Preheat oven to 350. Cream butter and sugar until fluffy. Add eggs, one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into three 9-inch prepared pans. Bake for 25 - 35 minutes. Test doneness. Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. Frost.
Combine bread cubes and 2 cloves crushed garlic in large zip-top plastic bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture onto a baking sheet. Arrange bread cubes in a single layer. Bake at 350° for 15 minutes or until toasted.
Preheat oven to 350°. Sift flour, sugar, baking powder, cream of tartar and salt. Cut shortening into flour mixture until it resembles coarse meal. Add raisins or pieces of dried fruit. Mix milk and cider vinegar and gradually add dry ingredients, mixing lightly, until dough masses together to form a ball. Dough will be soft.
Pour boiling water over oatmeal; cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together the flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture; mix well. Pour batter into well-greased and floured 9-inch square pan. Bake in preheated 350° oven for 50 to 55 minutes. Do not remove cake from pan.
Scramble sausage in frying pan until done; drain. Add green pepper, onion and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in peas with liquid from can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. If prepared ahead of time, the flavors have better chance to blend. Reheat at mealtime and top with cheese when ready to serve. Serves 4.
Dissolve Jell-O in hot water. Add all other ingredients; mix well. Pour in mold. Serves 4 to 6.
Cook beef in large skillet with onion until browned slightly; put macaroni in saucepan of boiling water. Cook only until swelled; drain, but not completely. Combine all ingredients. Cover and simmer 25 minutes or until macaroni is of desired taste. Serves 6.
Use wok or skillet to heat oil over medium heat. Cook meat with garlic until browned. Add all vegetables and seasonings and 1/2 c. water. Stir, cover and bring to a boil. Stir in cornstarch mixture and continue stirring until thick and smooth. Cover for 2 minutes and serve over rice or chow mein noodles.
Bring soups milk, and celery salt to boil-add salmon and margarine. Bring just to boiling point. Turn stove off and serve. Very good.
Mix Eagle Brand milk, lemon juice, strawberries and Cool Whip. Pour over angel food cake. Mix gently. Refrigerate.
Roll dough thin. Sprinkle sugar and spices liberally. Add small dots of butter over dough. Drop vanilla over dough. Roll pastry up like a jelly roll. Bake at 350° for 10 to 15 minutes until dough is slightly browned. Cut into slices.
Wash potatoes and do not peel; slice into 1/4-inch slices. Cook in boiling water until done. Preheat oven to 350°. Grease long Pyrex casserole. Layer potatoes, cheese and bacon. Pour 1/2 of melted butter over. Sprinkle with salt and pepper. Repeat layers. Top with sprinkles of parsley and paprika. Bake for about 15 minutes.
Stew beef and cover with water. Simmer. Add vegetables and soup. Make rice and barley according to directions on box. Add to soup. Season to taste. Simmer 1 to 2 hours.
Melt cheese; add salsa, blending well. Serve hot with a variety of chips.
Mix potatoes, corn meal, flour, onions, salt and pepper in Ziploc bag. Shake for 3 to 5 minutes. Place in frying pan with 1-inch cooking oil. Cook until done.
Mix everything together but the toast rounds and refrigerate if you wish. Pile mixture on toast and stick under broiler for 3 to 5 minutes. Sprinkle with paprika and serve.
Season	oysters with salt and pepper. Wrap each in a slice of	bacon.	Fasten	with toothpicks. Fry	in hot fat. Serve on buttered toast.
Mix thoroughly; refrigerate at least 24 hours. Serve over ice. (Better the longer it stands.)
Wash and dry grapes. Mix cream cheese, sour cream, sugar and vanilla. Add grapes. Stir and set aside. Mix brown sugar and pecans. Pour on top of grape mixture. Chill.
Cook broccoli. Saute onions in margarine. Dissolve bouillon cubes in water. Bring water to a boil. Cook noodles. Cube cheese and melt with 2 cups milk. Add remaining milk. Combine milk mixture, broccoli, and onions with the noodles. Season to taste with garlic powder. To thin, add extra milk or water.
Mix dry ingredients. Add all other ingredients. Pour into greased and floured Bundt pan or tube pan. Bake at 350° for 1 1/2 hours.
Put cherry pie filling and pineapple in a 9 x 13 x 2-inch cake pan. Sprinkle nuts on top. Sprinkle cake mix on top of the nuts. Dot with oleo sliced thin on top. Bake at 350° for 50 to 60 minutes.
Heat oven to 350°. In large skillet, cook meat over medium-high heat until it is thoroughly cooked, stirring frequently. Drain. Make the sloppy joes according to the package directions. Meanwhile, separate crescent roll dough into 8 triangles. Place triangles in ungreased 9 inch glass pie pan or 8-1/4 inch round glass baking dish; press over bottom and up sides to form the crust. Sprinkle with the mozzarella cheese. Top with cheddar cheese. Bake at 350° for 25-30 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Combine the first five ingredients in a large bowl. Make a well at the center of the mixture. Combine the water, oil, vinegar and vanilla, mixing well. Spoon batter into paper-lined miniature muffin pans, filling 2/3 full. Combine the cream cheese and next three ingredients, stirring well. Stir in the chocolate morsels. Spoon about one teaspoon of the cream cheese mixture over the chocolate batter. Bake at 350° for 10 to 15 minutes. Makes five dozen.
Mix together. Bake in medium oven (350°) for approximately 30 to 45 minutes.
Mix first 7 ingredients, heat in saucepan until sugar has dissolved. Cream 1 1/4 cups sugar and butter; add flour and milk. Blend well. Pour in shallow baking dish, 9 x 13-inch. Spread evenly over bottom; pour cherry mixture over top. Bake in 350° oven until golden brown.
Put broccoli, chicken bouillon, onion and salt in 2 quarts of water; cook until tender. A crock-pot works very well. Make a white sauce. Melt butter; stir in flour and add milk. Stir until thickened. Add in cream cheese (cut up in small chunks); stir until melted, then add broccoli.
Combine cake mix, oil and eggs in large bowl. Stir in chips and pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake in preheated oven at 350° for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen cookies.
Combine sugar and flour; add 1/2 teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add acini de pepe. Cook at rolling boil until macaroni is done. Drain; rinse with water. Drain again and cool to room temperature. Combine egg mixture with macaroni. Mix lightly, but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly. Refrigerate until chilled. Serves 25.
Beat eggs, light; add tomatoes, melted shortening, pepper and salt. Stir in cracker crumbs to make it stiff enough to drop by tablespoonfuls on a hot griddle or frying pan. Brown on both sides. Serve hot.
Sprinkle meat with salt and pepper. Sprinkle flour over meat, coating each piece thoroughly. Brown quickly in hot oil. Place meat in baking dish. Sprinkle with onion, vinegar, water and seasoning. Cover and bake at 325° for 1 hour and 30 minutes.
Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over the rocks with straws. Makes 10 to 12 servings.
Break up bread in 9 x 13-inch pan sprayed with Pam. Add milk to eggs to make 1 1/2 cups and add dry mustard to egg mixture. Pour over bread. Sprinkle with Cheddar cheese (may add more than 4 ounces if you wish). Sprinkle with sausage (fried and drained). Let set overnight (in refrigerator). Before baking the next morning, add cream of mushroom soup, mixed with 1/2 cup milk (may use skim). Just pour soup mixture over bread and egg mixture. Don't stir. Bake at 350° for 45 minutes or until hot and bubbly.
Combine oats and pecans in a large bowl; set aside. Combine sugar and cocoa in a medium saucepan. Add milk, mixing well. Add butter. Place over high heat and bring to a boil. Boil 1 minute, stirring occasionally. Remove from heat and stir in vanilla.
Preheat oven to 450°. Pat pork chops dry. Season meat with salt and pepper. Melt butter in heavy large skillet over high heat. Dredge pork chops in flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to roasting pan (do not wash skillet). Bake pork chops until thermometer inserted in thickest part registers 145° (about 20 minutes).
Mix dry cake mix and jello. Add oil and eggs. Roll into balls and drop on greased cookie sheet. Press flat with fork. Bake at 350° for 8 to 10 minutes. (Longer baking time for crunchy cookies.)
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in a moderate oven at 350°.
Melt together in double boiler margarine, peanut butter and chocolate chips until smooth and creamy. In large bowl combine chocolate mixture and large box of Crispix cereal. Stir to coat well in brown bag. Mix confectioners sugar, add coated cereal and shake well. Spread on wax paper to dry.
Combine all ingredients, beating well at low speed of an electric mixer. Pour evenly into six 5 ounce paper cups. Partially freeze; insert a wooden stick into center of each cup and freeze until firm. When ready to serve, let pops stand at room temperature 5 minutes; peel away cups. A serving amount is 1 cup at 77 calories. Diabetic Exchange: 1 fruit.
Boil potatoes; drain and cool. Brown bacon; drain and crumble. Mix all together in a casserole. Bake at 350° until bubbly.
Fry ground meat, dice onion and pepper. Fry with meat. Add butter. Boil noodles, start soup in pan. When ground meat is done, add to mushroom soup and mix. Add noodles, salt and pepper to taste, heat and serve.
Cook squash until tender; mash and drain. Add remaining ingredients except corn meal. Add more bread crumbs if mixture is too soft to handle. Shape mixture into croquettes; roll in corn meal and deep fry until golden brown.	Yields 6 servings.
Marinate for 3 or 4 days. Dry in a food dehydrator.
Mix bread and pineapple together; put in casserole. Beat eggs. Add sugar, pineapple juice and butter. Beat and pour over pineapple and bread. Bake at 325° for 30 to 35 minutes.
Mix together and bake in 2 or 3 layers according to package directions. Cool and frost with Cool Whip Frosting.
Peel and cut up potatoes. Cook in boiling water until soft. Mash potatoes; add butter, brown sugar and milk and mix. (Can be made ahead of time up to this point and refrigerated.) Put in a 350° oven to heat, covered, approximately 20 to 30 minutes. Last 10 minutes put raspberries (defrosted) on top; cover and return to oven for 5 to 10 minutes (until raspberries are warm).
Roast pecans in microwave in a flat microwave dish for 4 minutes. Let stand for 1 minute, then roast for 2 more minutes. Stir in butter and mix around until all pecans are coated. Add salt and stir again until pecans are evenly coated. Serve.
Wash peppers. Remove seed pods and white "seams." Cut lengthwise into 3/4-inch strips. Place pepper strips in bowl. Cover with boiling water. Let stand 5 minutes and drain. Combine vinegar, water and sugar in saucepan. Simmer 5 minutes. Meanwhile, pack peppers into clean, hot jars. To each jar add 2 cloves garlic or 1/4 to 1/2 teaspoon of garlic powder or salt to your own taste. Pour hot liquid over peppers to within 1/2 inch of top, making sure vinegar solution covers pepper. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 4 pints.
Parboil potatoes. Add 1 can water to each can of soup. Bring soup to boil; add Old Bay, crab and potatoes. Simmer about 1/2 hour or more.
Using a rolling pin, spread Velveeta cheese on wax paper (I put wax paper on both top and bottom to spread out cheese). Cheese should be about 12 inches long, nearly as wide as the paper, and 1/2 inch thick. Remove top sheet of wax paper and spread on cream cheese. Mix olives and chili peppers together and spread on top of cream cheese. Form a "log" by folding the cheese in thirds. Cover with clean wax paper. Refrigerate for 1 to 2 hours before serving. Can be cut in half to make 2 logs. Great with Ritz crackers.
Mix ingredients for dough; reserve part for top crust. Roll out dough and line a 9 x 13-inch pan. Put sliced apples, peaches, pears, pineapple and raisins over crust. Sprinkle nuts over fruit. Roll out remaining dough and cut into strips. Crisscross strips over fruit filling. Bake at 325° for 1 hour.
Saute onion in margarine. Combine eggs, milk and seasonings; stir in onion, broccoli and cheese. Pour into a greased 9-inch pie plate. Bake at 350° for 15 to 20 minutes, or until set. Serve immediately. Makes 6 to 8 servings.
Using a large bowl, blend butter and sugars. Stir in eggs and vanilla. Sift salt, flour, soda and baking powder together. Add to bowl; mix well. Stir in oats, corn flakes, chocolate chips, pecans and coconut. Use an ice cream scoop to place 6 cookies on lightly greased cookie sheet. Bake for 12 to 15 minutes at 350°. Cookies will be soft and chewy if you don't bake until brown. Makes about 36 very large cookies.
Mix buttermilk and pudding in bowl. Add Cool Whip. Mix in fruit cocktail and pineapple. Chill until ready to serve.
Red layers: Dissolve Jell-O and granulated sugar in boiling water. Add frozen raspberries and lemon juice. Stir until berries thaw. Chill in bowl until partially set.
Line two baking dishes with butter and bread. Spread chicken over bread. Cut up chestnuts and mushrooms. Dot with mayonnaise. Combine soups. Add pimento and top with cheese. Mix eggs, milk and salt. Pour over mixture. Keep in refrigerator 4 hours. Bake at 350° for 30 minutes. Saute butter and bread crumbs until brown. Spread over mixture. Bake for 15 more minutes. Number of Servings: 15.
Mix together. Press and flatten with hand to cover bottom ungreased 9 x 13 x 2-inch pan. Bake 10 minutes in 350° oven. Remove from oven and spread with topping. Return to oven 25 minutes. Cool slightly. Cut into bars. Yields 2 1/2 dozen 1 x 3-inch bars.
Beat egg whites until stiff; set aside. Beat yolks; set aside. Boil noodles; drain. Mix egg yolks, cottage cheese, cream cheese, sour cream, butter, sugar and salt until well blended with electric mixer. Add noodles and blend. Add egg whites and fold in gently. Pour into a 13 x 9 x 2-inch greased baking dish.
Drain pineapple and oranges. Mix together jello, cottage cheese and Cool Whip. Add fruit and sit together. Quick, easy, good!
Mix and press into greased 9 x 13 inch baking pan. Bake at 350° for 15 minutes.
Dissolve jello in 2 cups boiling water and set aside to cool. Whip the mayonnaise with a mixer until fluffy. Stir in milk, pineapple and nuts. Pour into a mold and refrigerate until ready to serve.
Set aside 2/3 cup of the yellow cake mix. Combine remaining cake mix, margarine or butter and beaten egg. Stir by hand until mixture is crumbly. Press the mixture evenly over bottom and 1 inch up the sides of an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Dissolve yeast and sugar in warm water. Add eggs, flour, salt and butter. Will form a soft dough. Turn onto floured board and knead. Put back into bowl; let rise. Punch down. Knead. Roll until thin. Spread with butter. Roll up (jelly roll style). Cut in 1-inch slices. Place in greased muffin tin; let rise. Bake at 350° for 20 minutes. Brush with butter.
Cook soup with onion using 1/2 cup of water. Cook broccoli as directed on package. Drain broccoli and mix with soup mixture. Add cooked rice and Cheez Whiz; pour in greased casserole dish. Bake at 350° for 30 minutes or until top is bubbly.
With softened cream cheese (put in a pretty dish), drizzle mango chutney throughout; top with almonds. Serve with crackers.
Put oil into	large skillet which can be tightly covered. Add onions and brown lightly. Add vegetables in order of	 their cooking, i.e. peppers, eggplant, tomatoes and greens. Add sugar, pepper, salt and seasoning at this point. There will be plenty of broth. Cover tightly and cook slowly until vegetables are almost tender.	After removing cover, use large spoon	to make wells on top of mixture. Break one egg for each person; cover tightly and poach eggs.
Heat oven to 425°. Melt butter in 10 to 12-inch skillet (preferably cast-iron variety). Combine flour and milk; beat lightly (okay if lumpy). Add slightly beaten eggs. Pour into skillet. (Recipe turns out best if butter is still quite warm.) Sprinkle with nutmeg lightly. Place in heated oven. Bake 10 to 12 minutes. Recipe should rise around edges and puff slightly in middle. Serve immediately sprinkled with powdered sugar. May squeeze lemon or serve with jam. Serves 2.
Combine first 5 ingredients in mixing bowl. Add egg, milk and oil, stirring just until moistened. Stir in the nuts. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle tops with cinnamon-sugar. Bake in 375° oven for 18 to 20 minutes. Serve warm. Makes 12 muffins.
Mix pudding and milk together. Add Eagle Brand milk, sour cream and Cool Whip. Mix together and add bananas. Top with vanilla wafers.
Separate dough into long rectangles. Place them in an ungreased 15 x 10-inch baking pan; press over bottom and sides. Seal perforations. Bake until golden, around 15 to 18 minutes. Cool completely. Blend next 6 ingredients until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer sized pieces. Refrigerate until serving time. Yields 60 pieces.
Beat butter for 30 seconds; add sugar and beat until fluffy. Add milk and vanilla; beat well. Stir in flour, cherries and pecans.
Cook and drain carrots. Mix remaining ingredients. Cook until thick. Pour sauce over carrots and let stand for a short time. Serve hot. Yield: 6 servings.
Simmer garlic in melted butter about 5 minutes before adding flour and browning. Add seasoning and oysters. Let oysters cook in roux about 5 minutes. Remove from fire. Season well. Pour into unbaked pie shell and cook about 30 to 45 minutes at 350°.
Cover bottom of oblong baking dish with dried beef. Arrange unsalted chicken on top of beef. Mix sour cream and soup together. Pour over chicken. Place 1/2 slice bacon on each piece of chicken. Bake at 225° for 4 hours. Cover dish with foil. You can use all chicken parts in place of breast.
Soak fresh or frozen venison to stand overnight in marinade in the refrigerator. Season with salt and pepper. Roll in flour and brown in hot skillet. Place in crock-pot all remaining ingredients. Cover and cook on low 8 to 10 hours.
Dissolve jello in water. When completely dissolved, add ice cream. Mix well and chill. Decorate with mandarin oranges or other fruit. Kids love it plain, too!
Mix nacho cheese, sour cream and mayo and spread in a 13 x 9-inch pan. Sprinkle taco seasoning over mixture. Add chopped onion, lettuce, tomato, black olives and cheese. Serve with tostado chips.
Saute onion and garlic in olive oil. Pour in wine and cook 2 minutes. Chop tomatoes. Add tomatoes and their juices, basil, oregano and parsley. Cook on medium-high heat for 5 minutes, then reduce to a simmer. Cook 30 to 40 minutes or until slightly thickened. Add seafoods. Cover and cook until seafood is just firm, about 3 minutes. Taste and adjust seasonings. Add pepper to taste.
Scald, peel and slice the tomatoes. Peel and slice real fine the onions. Sprinkle the tomatoes and onions with salt. Bring tomatoes, onions and peppers to a boil in the vinegar. Add brown sugar and cook until thick then add the spices. Seal in sterilized jars.
Rinse meat; pat dry. Trim off fat; season lightly with Adolph's seasoning or salt and pepper. Dredge in flour. Place carrots and onion in crock-pot; lay meat on top. Pour stewed tomatoes on top of meat. Mix in 1 tablespoon sugar with tomato sauce. Pour over meat mixture; cover. Cook for 10 to 11 hours on slow or 5 to 6 hours on high until tender. Add a little bit of cornstarch with water to thicken sauce if not thick enough. Serve over mashed potatoes or noodles. Add bouillon cube to sauce in crock-pot.
Brown meat on top of stove. Mix all other ingredients in saucepan and bring to a boil. Stir in browned meat. Simmer for 1 hour. Add more water if necessary as it cooks.
Trim fat from steak; cut steak into 1-inch pieces. Place steak in a 3-quart casserole or Dutch oven coated with vegetable cooking spray.
Mix all ingredients together. Bake in buttered 1-quart casserole dish at 350° for 25 minutes.
Cook macaroni according to directions. Drain and cool. Mix macaroni, shrimp, celery and onion together. Stir in mayonnaise and Old Bay seasoning to your own taste.
Place fish in lightly greased baking dish. Squeeze lemon juice over fish. Sprinkle grated Cheddar on fish. Top with bread crumbs. Bake at 350° until flaky.
Wrap each chicken breast with a slice of the bacon. Arrange dried beef in 9 x 13 pan. Place the chicken on dried beef. Combine soup and sour cream. Pour over chicken. Bake uncovered at 275° for 3 hours. 6 to 8 servings.
Peel potatoes if skins are tough; otherwise, just rinse and pat dry. Cut potatoes in thin slices, but not all the way through. Use the handle of a wooden spoon lying parallel to potato to keep from cutting all the way through. Place potatoes in microsafe dish. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave on High power for 10 minutes, rearranging potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave at High power another 4 to 6 minutes, until cheeses are melted and potatoes are soft. Sprinkle with salt.
First Layer: Crush Oreo cookies and mix with melted margarine in 13 x 9-inch glass dish to form a crust.
Boil lasagna. Cook sausage, ground beef, onion and garlic in large skillet over medium heat until sausage is not pink and onion is tender. Drain and stir in tomatoes, tomato paste, sugar, 1/2 teaspoon of salt, basil, fennel seed and pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes. In a bowl, blend Ricotta, egg, parsley and remaining 1/2 teaspoon salt. Place sauce, then lasagna, then Parmesan cheese in 3 layers, alternating in that order. Cover with foil and bake at 375° for 25 minutes. Uncover, then bake for 20 more minutes. Let stand 10 minutes before cutting.
Cut up vegetables and layer into microwavable dish. Drizzle liberally with Caesar salad dressing. Sprinkle with Parmesan cheese to taste. Microwave on High for 8 minutes or until done.
Mix first 3 ingredients in baking dish for bottom layer. Blend rest of ingredients and spread for second layer. Bake for 30 minutes at 400°.
Beat eggs and sugar. Add flour, corn, butter, milk and seasonings. Pour into casserole dish and cover. Bake 45 minutes in preheated 400° oven.
Cream Crisco and sugar well, add one egg at a time, mixing well after each. Sift flour, soda and salt together. Add flour mixture to creamed mixture alternately with sour cream. Add flavorings. Bake at 300° for about 1 1/2 hours or until it tests done. Don't open oven for one hour.
Mix all ingredients in saucepan. Add a little water and simmer for 30 to 45 minutes.