HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, gradually stir the undrained crushed pineapple into the cream cheese. Stir in the pudding mix. Fold in pineapple chunks and whipped topping. Cover and chill until serving time. Makes 10 to 12 servings.
Grease 3 (9-inch) round cake pans. Cream butter and sugar; add eggs and beat well. Add vanilla and lemon rind. Sift flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream. Bake for 30 to 35 minutes at 350°.
Mix all together into a dough. Do not overmix. Roll out dough. Cut into triangles. Make a slit in the middle of a triangle and invert to make a knot. Fry in deep fat. Fries very quickly.
Mix together in a large bowl. Pour into a large casserole dish and bake at 350° for 45 to 60 minutes or until golden brown.
Mix well. Use 2 1/2 teaspoons per cup. Should take 3 or 4 cups for a 30 cup pot.
Saute onion and bacon together. Drain. Add sugar, catsup and vinegar. Mix well into a sauce. Pour over green beans. Heat to serve. Serves 6.
Combine sugar and cocoa in bowl. Add melted butter; mix well. Stir in eggs. Sift together flour, salt and baking powder. Add dry ingredients and vanilla to batter. Beat until smooth. Fold in nuts. Pour into 8 x 8 x 2-inch pan; bake at 350° for 25 minutes.
Cream shortening, sugar and vanilla. Add eggs; then add chocolate. Add dry ingredients, alternately with milk. Stir in nuts. Chill 2 to 3 hours.
Combine potatoes, soup, sour cream, cheese, onion and salt and pepper and put in a 9 x 13 inch greased glass dish. Mix melted butter and bread crumbs together and spread over top of potato mixture. Bake for 45 minutes in a preheated 350° oven.
Brown meat and onion; drain. Stir in water, catsup, mustard, salt and pepper. Bring to boil. Stir in rice and cover; remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese and cover; let stand 3 minutes, or until cheese melts.
Mix all ingredients in medium bowl and blend at medium speed until smooth. Then pour into pie crust and chill about 2 hours or until firm.
In large saucepan, brown ground beef; drain off excess fat. Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar. Bring to boil. Reduce heat. Cover and simmer.
Put pie filling in Dutch oven lined with foil if you want easy cleanup. Sprinkle dry cake mix over filling. Dot with butter chunks. Bake for approximately 30 minutes in coals, below and above Dutch oven.
Mix all ingredients together. Spread thin on flour tortilla. Roll and chill. Slice into bite size pieces.
Mix together cake mix, eggs, pudding, oil and water. Pour into greased and floured cake pan.
Cream butter. Add egg, sweetener, vanilla and applesauce. Beat together. Sift dry ingredients together and add to other mixture. Add dates and nuts and beat for 2 minutes with an electric mixer. Put into buttered loaf pan and bake in moderate oven (350°) for 1 hour.
Split chickens in halves or quarters; place in shallow baking pans. Combine remaining ingredients in a jar. Shake well to blend. Pour sauce over chicken; cover tightly and marinate in refrigerator 6 to 8 hours or overnight, turning chicken occasionally.
In 4-cup measure combine all ingredients. Cover with plastic wrap. Cook on High for 5 minutes, stirring once. Let stand several minutes. Serve with ribs, chicken, chops and hamburger. Makes 1 1/4 cups.
Mix together and cook to boiling in a large kettle. Lower heat and simmer until desired thickness. Simmer 2 to 3 hours. Fill sterilized jars within 1/2-inch of top. Makes about 13 (1 1/2 pint) jars.
Melt butter in 9 x 13-inch pan. Layer ingredients in the order listed. Do not mix together. Bake at 350° for about 30 minutes.
Heat oil in skillet. Add onions; simmer until golden yellow. Add beef. Stir with fork until meat is done. Add remaining ingredients. Pour into bean pot or 2-quart casserole. Bake in 400° oven for 30 minutes.
Grind pears, onion and peppers. Mix all together. Boil for 30 minutes. Seal in jars.
Brown beef; add spaghetti sauce; stir well. In another bowl, mix eggs, add cottage cheese, Parmesan cheese and 1 cup Mozzarella cheese. In 9 x 13-inch pan, place 3 uncooked noodles, alternate meat mixture, cheese mixture and noodles. Repeat, ending with meat on top. Pour hot water around edge of pan. Cover with foil. Bake 1 to 1 1/2 hours at 350°. Remove from oven, sprinkle remaining cheese on top. Let cool 10 minutes before serving.
In double boiler, cook the first 4 ingredients, stirring constantly until thick. In mixing bowl, add to first mixture the last 3 ingredients. Beat until smooth. Keep refrigerated.
Mix the egg, flour, salt, sugar and sour milk with soda added to it. Add lard, food coloring and melted unsweetened chocolate. Batter is quite thin. Place in an 8 x 8-inch pan. (Double recipe makes 9 x 13-inch pan, plus 6 cupcakes.) Bake at 350° for 20 to 30 minutes.
Thaw spinach. Grate cheese. Start with layer of spinach, then onions, then crab. Repeat once again. Refrigerate.
Using an old fashion grinder, grind meat and pickles into casserole dish. Salt and pepper to taste. Add 3 or 4 tablespoons of salad dressing and mix. May substitute sweet relish or dill pickles for sweet pickles. Spread on bread and cut sandwiches diagonally in quarters. Serve on a platter. Your friends will love them.
*One 2 ounce can dry mustard is approximately equal to 1/2 cup.
Cook broad noodles 5 minutes in boiling salted water. Drain; heat broth and season with salt and pepper. Blend fat, flour and cold water; add to broth, stirring. Boil 3 minutes. Pour boiling water over peas to separate. Drain. Reserve 1/2 cup peas for garnish. Arrange noodles, peas, chicken and gravy in layers in a 4-quart greased casserole. Mound peas in center of casserole (you may cover and refrigerate overnight). Bake casserole at 375° for 40 to 50 minutes or until bubbly hot. Sprinkle band of chow mein noodles around rim of dish. Slice carrots on the slant to make flower petals. Arrange around peas. Return to oven and bake 5 minutes.
In 2-quart baking dish, arrange broccoli and chicken. Combine soup and milk. Pour over broccoli and chicken. Sprinkle cheese over soup mixture.	Combine breadcrumbs and butter. Sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbling.
Mix pudding and milk in bowl and set aside. In another bowl, beat cream cheese, butter and 10x sugar until fluffy. Add Cool Whip and mix well. Add pudding mixture and mix well. Layer crushed cookies and pudding mixture. Leave enough cookies to completely cover the top. Serves 10.
Saute onion in bacon drippings. Add flour to onion. Cook approximately 1 minute. Add liquid from the can of spinach and cook another minute, stirring to make smooth sauce. Add spinach and season with salt and pepper. Cook for about 5 minutes. Garnish with bacon bits.
Dissolve sugar and hot water in pan. Boil 1 minute. Add to egg, cream of tartar and flavoring in a bowl. Beat at high speed until stiff.
Wash chicken pieces. In a dish, mix together Russian dressing, onion soup mix and apricot preserves. Dip each piece of chicken into mixture and place in pan. Bake in oven at 350° for 30 minutes. Turn chicken over. Brush with left over mixture and bake until done.
Mix together and press into the bottom of a 13 x 9-inch pan. Bake at 350° for 20 minutes. Let cool.
Drain the can of chicken. Saute the onion in butter, then add to chicken. Stir in the soup and chilies. Melt the Velveeta in a saucepan. Add 1 cup of the Doritos. Stir in the chicken mixture. Place in a 9-inch pie pan. Cover with the Cheddar cheese and put under broiler to melt. Enjoy!
Mix dates, sugar, baking soda and shortening. Pour boiling water over this mixture and allow to stand 20 to 30 minutes. Add eggs, flour, vanilla extract and almond extract. Add chopped nuts.
Brown beef and onion. Drain grease. Add remaining ingredients (except for refried beans). Simmer 30 minutes on low heat. Add refried beans. Simmer 15 minutes. Fill tortilla shells. Add grated sharp Cheddar cheese. Broil until cheese melts.
Drain part of juice off pork and beans. Finely chop bell pepper, onion, jalapeno and bacon. Add to beans. Mix remaining ingredients and add to beans. Pour in 8 x 8-inch Pyrex baking dish. Bake at 350° for 2 hours.
Combine sugar, oleo, milk and cocoa in saucepan. Boil hard for two minutes. Remove from stove and pour over oatmeal, peanut butter and vanilla. Spoon out on wax paper to cool.
Combine oil and sugar; mix well. Add 4 well beaten eggs. Sift together flour, salt, soda and cinnamon. Add this to sugar, egg and oil mixture and mix well. Fold in 3 cups of carrots. Grease a large cookie sheet (with sides) and flour. Pour in batter to about 1/2 inch thickness. Bake at 350 degrees for 25 to 30 minutes or until knife inserted in center comes out clean.
Brown sausage slightly; drain fat and add baking mix, cheese and water. Stir well. Roll into small balls. Bake at 400° for 10 to 12 minutes. Can be frozen and baked as needed.
In food processor combine beans and garlic and process, using on and off motion until smooth (do not puree). Transfer to bowl and stir in salsa. Serve this dip with vegetables or toasted tortilla pieces.
Cook noodles to desired doneness as directed on package. Drain. Keep warm. Heat oven to 350°. Grease 2 1/2-quart casserole.
Combine flour, sugar, baking powder and salt. Cut in margarine with a pastry blender until mixture resembles coarse meal. Combine half and half and egg, stirring well. Add to flour mixture, stirring just until moistened.
Mix all in large bowl except 3 cups of graham cracker crumbs to roll each in. Makes 4 rolls. Wrap and store in refrigerator until ready to use.
Boil vinegar, sugar, salt and pepper until sugar melts. Cool mixture and pour over sliced Daikon and let sit 1 hour and refrigerate.
Cream together the margarine, confectioners sugar and cream cheese. Mix together the pudding, milk and Cool Whip. Add to the cream cheese mixture.
Coat beef cubes with flour. In Dutch oven, brown meat in hot oil. Add the 4 cups water, tomato sauce, chopped onion, garlic salt, bay leaf, salt and pepper. Bring to boiling. Reduce heat; cover and simmer 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and quartered onions; cover and simmer 50 to 60 minutes or until vegetables are tender. Combine cold water and cornstarch; stir into meat mixture. Cook and stir until mixture thickens, about 5 minutes. Remove bay leaf. Makes 8 to 10 servings.
Blend apricots plus juice in blender. Squeeze oranges and lemon. Add juice to apricot mixture. Add remaining ingredients. Makes one gallon.
Combine all ingredients. Refrigerate at least 1 hour. Makes 1 1/2 cups.
Mix together and beat 4 minutes. Pour into tube pan and bake 45 to 50 minutes at 350°.
Saute first 6 ingredients in a large skillet. Cook until vegetables are tender. Add remaining ingredients. Simmer while preparing biscuits. Turn mixture into a large casserole and top with 10 biscuits.
Cream together the butter and 3 tablespoons sugar; add pretzels and mix well. Press in bottom of 9 x 13-inch pan. Bake 10 minutes at 350°. Cool completely. Combine cream cheese and 1 cup sugar; mix well. Fold in Cool Whip. Spread over cooled crust.
Discard any tough or wilted leaves from the cabbage and core. Julienne the cabbage. Heat oil in a heavy frypan. Add the onion and cabbage and cook until wilted. Add the apple, broth, vinegar, honey or sugar, cloves, salt and pepper. Blend well. Cover and cook for 15 minutes, stirring often. Add the butter. Stir and blend well. Serves 4.
Dissolve lye in cold water, being careful not to let it splash. Let it stand until cool, then add warm fat, slowly, stirring constantly. Add all other ingredients. Stir until thick, about one hour!
Chop onions and bell peppers. Brown sausage with onions and bell peppers. Drain. Spray casserole dish with Pam. Completely cover bottom of dish with crumbled bread. Sprinkle sausage, onions and peppers over bread crumbs.
For Streusel: In medium bowl, combine graham crumbs, pecans, brown sugar and cinnamon. Stir in melted butter and set aside.
Cream butter, sugar, vanilla and lemon extract. Add eggs. Sift dry ingredients together. Combine preserves and sour cream; add alternately with dry ingredients. Stir in nuts. Fill pan 2/3 full. Bake at 350° for 50 to 55 minutes.
Cream butter and sugars. Add eggs and vanilla. Then sift flour, baking powder and soda. Beat well. Then stir in oatmeal and coconut. Mix in by hand, Rice Krispies. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Cut slice from top of bread loaf. Remove center, leaving 1-inch shell. Cut removed bread into bite-sized pieces. Cover shell with top. Place on cookie sheet with bread pieces. Bake 15 minutes.
Mix chicken with 1/4 cup cheese. Cook soup, milk and 1/4 cup cheese on stove until cheese is melted. Place 1 tablespoon chicken mixture on wide end of each roll. Roll it up. Place soup mixture in the bottom of a glass pan and place rolled crescents on top. Bake in a 375° oven for 20 to 30 minutes. During last 5 minutes, sprinkle extra cheese on top of rolls. Done when rolls are golden brown and cheese is melted.
Preheat oven to 350°. In large bowl, combine flour, sugar and salt. Cut in margarine until crumbly. Stir in 1 beaten egg. Press firmly on bottom of 13 x 9-inch baking pan. Bake for 25 minutes.
Spread in 13 x 19-inch pan. Bake at 350° for 10 minutes. Cool.
Oil an 8-inch square baking dish with marinade from artichokes. Combine eggs and crackers. Add the remaining ingredients; mix thoroughly. Bake at 325° for 35 to 40 minutes, or until firm. Cool 5 minutes. Cut into 1-inch squares and serve warm.
*You can substitute your favorite candied candies or bananas. (Omit orange juice for banana nut bread and increase vegetable oil to 1/2 cup.)
For the first layer, melt 1 stick of margarine and combine with graham cracker crumbs. Press into bottom of 9 x 13-inch pan and bake 10 minutes at 350°. For second layer, combine 2 sticks margarine, 2 eggs and vanilla; beat until thick. Spread over cooled crust.
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-quart casserole. Combine bread crumbs with butter. Sprinkle over top of potatoes. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. Dish can be prepared a day ahead of time and baked before serving. Serves 10 to 12 portions.
Combine dates, pecans and flour; stir well and set aside. Combine sugar, butter, vanilla and salt in a large mixing bowl; mix well. Add egg yolks and milk, mixing well. Stir in pecans and dates.
Heat large iron pot or Dutch oven until very hot. Add oil and heat. When oil is just before smoking, add all of the flour and stir rapidly with a whisk. Cook until the flour is a rich brown color. You must stir constantly in order not to burn the roux.
Wash and cut cauliflower and broccoli; place into bowl. Chop onion and mix together with cauliflower and broccoli. Mix sugar, Equal, vinegar and mayonnaise together; pour over vegetables. Store in airtight container for 24 hours. Stir and serve.
Cream shortening. Add sugar and beat in egg and molasses. Sift dry ingredients over creamed mixture. Mix well. Form into small balls. Roll in granulated sugar. Do not flatten. Bake at 350° for about 8 to 10 minutes (longer for crispier).
Mix the sugar and margarine in a saucepan; add milk. Let it come to a full rolling boil. Cook 2 minutes. Remove from heat and add oatmeal, vanilla and peanut butter. Mix and drop by spoonfuls (use teaspoon) on wax paper. Use cookie sheet; let cool.
Combine rice and milk. Place the mixture in a greased baking dish. Bake, covered, at 250° for 1 hour, stirring 4 times. Combine sugar, salt and nutmeg. Stir into rice mixture with the raisins and vanilla. Bake, uncovered, 1 1/2 hours longer. Makes 6 servings.
Cut the apricot halves into thin strips and combine with the stock. Set aside. In a large frying pan, heat oil over medium heat. Sprinkle chops with salt and pepper and saute until browned, 6 to 8 minutes per side. Remove chops from pan and cover to keep warm. Add stock and apricots to pan. Bring to boil, scraping up browned bits, and boil until stock is reduced to about 1/2 cup. Remove from heat. Add the mustard and stir until smooth. Pour the sauce over the pork chops to serve.
Cream shortening and 3/4 cup sugar. Beat egg whites. Add 1/4 cup sugar. Add egg yolks and vanilla. Beat until fluffy. Then fold	in other ingredients;	blend thoroughly. Pour	in two (8-inch) layer cake pans. Grease bottom of pans and line with wax paper.	Bake at 350° about 25 minutes.
Let cream cheese, sour cream and eggs stand at room temperature. Blend all ingredients together for at least 15 minutes until mixture is smooth. Pour into 9-inch greased spring-form pan. Place pan in larger square pan which is half filled with hot water. Bake in 375° oven for at least 1 hour until top is golden. Remove from oven and let cool 1 to 2 hours. Refrigerate overnight.
Prepare instant potatoes for 6 according to package directions, except omit butter. Add Philadelphia cream cheese and beat well. Stir in the beaten egg, onion and parsley. Transfer to a greased baking dish. Dot top with butter and sprinkle with paprika. Bake for 30 minutes at 400°.
Dissolve yeast in warm water. Add the salt and sugar. Blend in the flour and knead dough until smooth. As soon as the dough is kneaded, cut into small pieces and roll the pieces into ropes. Twist the ropes into pretzel shapes and place on paper lined cookie sheets. Brush pretzels with the beaten egg and sprinkle generously with coarse salt. Bake immediately in a 425° oven for 12 to 15 minutes or until browned. These do not keep long; enjoy.
In a saucepan melt butter over medium heat. Stir in flour until smooth, add onions. Gradually stir in milk. Bring to a boil: cook and stir for 2 minutes or until thickened. Reduce heat. Stir in salmon. Salt and pepper if desired. Cook for 10-12 minutes or until heated through. Serve over toast. Yield 6 servings.
In a saucepan, saute onions in butter. Add carrots, potatoes, 1/2 can of soup, parsley and 1/4 teaspoon dill. Cook until partially tender. Sprinkle meat with salt and pepper. If using round steak, cut into 4 or 5 pieces and flatten. Place stuffing in center of meat. Roll up, tuck in ends and skewer with toothpicks. Using a skillet, brown roll-ups on all sides in shortening. Remove excess fat. Pour in soup, dill, tomatoes and remaining stuffing. Simmer about an hour, but stir frequently. Add apple juice and simmer for 15 minutes more.
Heat oven to 350°. In greased square pan, stir flour, sugar, cocoa (2 tablespoons), baking powder and salt. Mix in milk, oil and vanilla until smooth. Spread evenly in pan. Sprinkle brown sugar and 1/4 cup cocoa on top. Pour hot water on top. Bake 40 minutes. Let stand 15 minutes. Spoon into dishes and serve.
Cook chicken (boil) until it falls off the bone. Cook noodles until half done. Add soup and vegetables to cooked chicken along with noodles. Simmer for about 1/2 hour. Serve hot.
Cream oil, sugar, eggs, buttermilk and pumpkin together. Beat flour, soda, baking powder, salt, cinnamon and nutmeg together. Add with creamed mixture and beat until smooth. Add 1 cup chopped nuts. Bake at 350° for 1 hour in 3 (5 x 8-inch) bread pans or 17 mini loaf pans for 30 minutes. Freezes well.
Mix flour and sugar and set aside. Bring next 4 ingredients together and bring to a boil and add to first mixture. Mix well. Add remaining ingredients and bake in 9 x 13-inch pan at 350° for 35 minutes. Frost as soon as taken from oven.
Put salt, pepper and meat tenderizer on chops and place on gas grill. Cook on low 15 minutes on each side.
Melt butter. Mix butter, milk and soup. Spray 3-quart baking dish with Pam. Layer as follows: rice, soup mixture, broccoli and cheese. Use at least 2 sets of layers. Bake in a 350° oven for 40 minutes, uncovered.
Place all ingredients in covered casserole. Bake 2 1/2 hours at 300°. Good over rice or noodles.
Cook squash with one chopped onion. Season with salt and pepper. Add chicken soup (undiluted), carrots, pimento and sour cream. Put in greased 7 x 11-inch Pyrex dish. Top with herb dressing. Bake at 350° for 30 minutes.
Mix first 6 ingredients and form into small balls. Bake 10 minutes at 400°; turn and bake 5 more minutes. Combine and heat brown sugar, vinegar, seasoning, green pepper and pineapple. When sugar dissolves, stir in bouillon and cornstarch. Cook, stirring constantly until thick and clear. Stir in meatballs and heat thoroughly.
Cook broccoli; drain. Heat 1 stick of butter. Crumble 1 roll of crackers; spread over cooked broccoli. Spread butter over crackers and shredded Cheddar cheese. Heat in oven until cheese melts.
Melt butter; add ham, onion and mushrooms. Brown slightly. Add seasonings, noodles and water. Simmer 20 minutes. Add sour cream and heat thoroughly.
Arrange cucumber slices in large crockery mixing bowl (don't use metal or plastic). Measure out enough water to cover them; combine it with salt and add to bowl. Soak at room temperature 2 hours. Drain, but don't rinse. Dissolve sugar in vinegar. Pour over cucumbers and lightly mix. Place cucumbers and brine in clean freezer container (if you use 2 or more small containers, divide brine evenly). Cover tightly and freeze. (This is how they become crisp.) Pickles will thaw in a couple of hours at room temperature or overnight in refrigerator. Refrigerate any leftovers. Makes about 1 quart.
Blend pecans with butter and sugar. Spread and pat firmly into a lightly greased 9-inch pie pan. Bake at 400° for 10 minutes. Watch closely as it scorches easily.
Combine preserves, dressing and soup mix. Coat chicken with sauce and place in a baking dish in a single layer. Cover chicken with remaining sauce. Cover and bake at 350° for 25 to 35 minutes.
Cream all ingredients except oatmeal and mix. Then add oatmeal and chill for 1 hour. Form into walnut size balls. Place on ungreased cookie sheets and flatten with fork. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
In ungreased 9 x 13-inch pan, pour pie filling and pineapple. Sprinkle dry cake mix on top. Add nuts. Melt margarine; drizzle over nuts. Bake in 350° oven for 45 minutes.
In 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Bake at 375° for 45 minutes. Serves 4 people.
Take one large field, half dozen children, two or three dogs, a pinch of brook and some pebbles. Mix the children and dogs together. Put them in a field, stirring constantly. Pour the brook over pebbles. Sprinkle with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Drain potatoes and reserve liquid. Beat potatoes with an electric mixer. Add spices, orange juice, butter, 1/4 cup reserved liquid, baking powder, beaten eggs and vanilla. Mix well. Add half the potato mixture to a buttered 1 1/2-quart casserole dish. Add a layer of marshmallows; then the remaining potato mixture. Bake at 350° for 30 minutes. Add a layer of marshmallows and return to the oven until they turn a golden brown. Makes 6 to 8 servings.
Preheat oven to 350°. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; add to margarine mixture and mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls into ungreased cookie sheet. Bake at 350° for 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; move to wire rack to cool completely. Store in airtight container. Makes about 4 dozen.
Preheat oven to 350°. Combine sugar and oil in a large mixing bowl. Add eggs. Beat well. Sift dry ingredients together. Add dry ingredients alternately with water to mixing bowl. Add pumpkin and nuts. Bake 50 to 60 minutes or until loaf tests done. Cool before slicing. Grease loaf pan well.
In saucepan, melt butter; add flour to make paste. Add milk; cook, stirring constantly until thickened. Stir in cheeses and peppers; simmer until cheeses are melted. Remove from heat. Place partially cooked macaroni in a 9 x 13-inch baking dish. Pour cheese mixture and tomatoes on top. Bake in preheated 350° oven for 20 minutes or until bubbly.