HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty can of pineapple with juice in a 9 x 13-inch ungreased pan. Spread pie filling over pineapple. Sprinkle dry cake mix over pie filling. Sprinkle chopped nuts over cake mix. Generously dot with margarine. Never stir mixture. Bake at 350° for 45 to 60 minutes until top is brown.
On wax paper, combine bread crumbs with oregano. Cut zucchini lengthwise. Brush with mayo; coat with crumb mixture. In 2 1/2-quart casserole dish, arrange zucchini, crumb side up. Cook, covered with wax paper on High for 12 to 15 minutes, until tender, rotating halfway through cooking time. In small bowl, cook spaghetti sauce on High for 1 to 3 minutes, until hot. Meanwhile sprinkle 1 1/2 cups Mozzarella cheese over zucchini. Spoon sauce over cheese; top with remaining Mozzarella cheese and Parmesan cheese. Cook on High for 2 to 4 minutes until cheese melts.
Mix 1 stick of margarine (melted) with the first 5 ingredients. Mix half of dressing with rest of ingredients. Leave half of dressing to top the mixture. Bake for 25 minutes at 350°.
Season meat with salt, brown in hot fat. Arrange alternate layers, onions, potatoes and meat in a 2-quart casserole. Pour soup over layers. Bake at 350° for 45 minutes. Sprinkle cheese over casserole about 10 minutes before it's done, if desired. Makes 6 servings.
Cook cauliflower in 1-inch boiling salt water until tender-crisp; drain. Separate into flowerets. Start heating oven to 350°. Combine soup and milk in a 10 x 6 x 2-inch baking dish. Add cauliflowerets, ham, savory and 1/2 cup cheese. Sprinkle 1/2 cup cheese on top. Bake for 30 minutes. Serves 4.
Pie Shell: Mix cracker crumbs, butter and sugar in bowl. Press into pie pan to form crust. Bake for 10 minutes at 350°; cool.
Fry together bacon and hamburger; drain. Add 3 cans of beans and juice. Mix with onion, catsup, brown sugar, prepared mustard and vinegar. Mix together in casserole dish. Bake at 350° for 1 hour.
Slice beef across the grain into very thin strips. In skillet over high heat in 1 tablespoon margarine, cook 1/2 of beef and 1/2 of onion until beef is no longer pink and onion is tender. Set aside and repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve on hot noodles.
Boil together the brown sugar and hot water for 10 minutes. Cool and add the butter, flour, milk, salt and eggs. Cook all together in a double boiler until thick and smooth, stirring constantly. Cool and add 1 teaspoon vanilla extract and 1/2 cup pecan meats, chopped. Put 2 tablespoons of mixture in prepared (baked) tart shells. Garnish with 1/2 cup whipped cream, sweetened with 1 tablespoon of powdered sugar and put a whole pecan on top. Fills about 1 dozen shells. Delicious!
Mix all together and bake in a 9 x 13-inch pan for 45 minutes at 325°.
Cook spaghetti and drain. Mix with egg and milk. Spread over bottom of 9 x 13-inch pan. Top with spaghetti sauce, grated cheese and pepperoni or other toppings. Bake at 350° for 1/2 hour.
Cook noodles and drain. Combine soup, milk, water and cheese and heat to boiling, stirring. Combine first 8 ingredients in 9 x 13-inch baking dish. Top with bread crumbs, Parmesan and parsley. Bake at 375° for 30 minutes.
Microwave until butter melts; take out and stir fast! Put into pan. Let cool, then cut.
Mix in order listed. Fill section of a greased muffin pan half full. Bake at 450°. Dough will keep in refrigerator for 5 days.
Mix chicken broth, soups, chili powder, Ro-Tel, onions and bell pepper. Place half of the chicken in casserole dish. Pour half of the soup mixture on top. Crumble half of the Doritos on top. Layer again in this order. Top with grated cheese. Bake at 375° for 30 minutes. Serve topped with sour cream and black olives. Makes 1 large or 2 small casseroles.
Grease muffin pan and press biscuit half in pan cups up the side as far as you can. Divide sausage and place on dough. Mix cheese cottage cheese eggs and pepper; pour over sausage and dough. Bake 375° 15 to 20 minutes. Wipe muffin pan, grease and make the rest of the muffins.
Cut about 1 1/2 inches from tops of melons. Scoop out seeds. Wipe cavity with paper towels. Drain pineapple, reserving syrup. Add water to syrup to measure 1 1/4 cups. Heat syrup-water mixture to boiling. Pour over gelatin. Stir to dissolve. Cool to lukewarm. Stir in milk and pineapple. Chill to consistency of unbeaten egg whites. Spoon into cantaloupe cavities. (Depending on cavity size, there may be enough gelatin mixture to fill a third cantaloupe.) Chill in upright position at least 3 hours, or until firm. Slice into 1-inch rings to serve. Makes 6 to 8 servings.
Mix the last 4 ingredients (except for 1/3 of the whipped topping). Layer wafers, bananas and mixture. Top with remaining whipped topping. Keep refrigerated.
Mix shortening with brown sugar cream. Add egg. Sift together soda, salt, flour, milk rolled oats. Finally add raisins, nuts, vanilla. Bake at 375 till golden brown.
Cook all ingredients together. On the farm, we used fresh corn and tomatoes. This was one of Claude's favorites.
Slice onion about 1/8-inch thick then chop slices finely. In a pan add about 2 tablespoons of butter and the onions. Saute until transparent. Add the chicken broth. Dice the potatoes and add to the broth. (The potatoes should double the volume of liquid in the pan.) Cook until potatoes are tender. While still on the heat, mash the potatoes. Cook a little longer and mash again. At this point you can add the sour cream and serve.
Bake cake according to package instructions. Mix jello with 2 cups boiling water. Add frozen strawberries to jello and break up. Add 1/4 cup cold water and stir. Jello has to be jelled until a little thick.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Stir in taco seasoning mix, tomato sauce and water; mix well. Simmer for 10 minutes, stirring frequently.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Brown meat with salt, pepper and onion. Drain. Add taco mix and 2 cups water. Cook on medium heat until mixture is hot. Let simmer on very low heat, stirring occasionally, until mixture is thick. Add drained corn and olives (if desired); heat. Grate each kind of cheese separately. Spray baking dish with vegetable spray. Fill each separated shell with small amount of pepper, cheese and meat. Roll shells and lay in dish (side by side) and pour rest of meat sauce over rolled shells. Cover the tops of shells with grated cheese (Cracker Barrel). Bake at 400° for 5 to 10 minutes or until cheese is melted.
Mix the first 5 ingredients together. Add sugar and water mixture. Freeze in quart containers. To serve add 1 quart of punch mix to 1 (2 liter) bottle of 7-Up. Do not use ginger ale.
Boil new potatoes until partly cooked. Remove from pan and cut potatoes into halves. Pour melted butter over potatoes in a baking dish and sprinkle with dry Italian dressing. Finish baking until done. Do not cover.
Step 1: Remove 1 cup cake mix and cut in 1/2 stick margarine with 1 teaspoon cinnamon. Set aside.
Blend peppers and vinegar. Add with sugar and boil over medium heat for 10 minutes. Remove from heat. Add pectin. Boil for 1 minute. Add food coloring; strain out pepper pieces, if desired. Can in 4 pint canning jars. Serve over cream cheese with crackers.
Split Twinkies long wise and lay in cake pan, filling up. Mix vanilla pudding and milk together and set aside. Mix cream cheese, sour cream and Cool Whip. Add to pudding and spread over Twinkies. Top with cherry pie filling.
Combine all ingredients. Bake at 350° for 45 minutes. Best when just baked.
In a frypan with a small amount of melted margarine, grill 2 slices of sandwich bread on one side only of each slice. Then remove one slice from pan and set aside.
Combine all ingredients in a blender and mix for 10 seconds at high speed. Pour into a greased 1-quart baking dish. Bake at 375° for 45 minutes.
Heat oven to 350°. Brown ground beef; drain. Put into mixing bowl. Add salsa, chili powder, Miracle Whip and corn. Layer 1/2 meat in dish. Add 1/2 chips and cheese on top. Layer rest of ingredients.
Measure and sift dry ingredients. Beat until light and fluffy the sugar, shortening, eggs, milk and vanilla. Blend in the dry ingredients. Add nuts, dates and cherries. Blend well and chill. Shape into small balls. Roll in crushed corn flakes. Place on greased baking sheet. Press 1/4 maraschino cherry in each. Bake in moderate oven (375°) for 10 minutes.
Brown and drain the sausage. Add remaining ingredients. Spread on party rye bread. Bake for 10 minutes at 350°.
Mix all ingredients and pour into 2 well-greased and floured cake pans. Frost with 7-Up frosting.
Cut the white of the egg up into the cream cheese and salad dressing. Keep the egg yolk separate and mix all the rest together. After that's done, smash the egg yolk and sprinkle on top. If you want a big dish, use 8 ounces cream cheese and 2 hard-boiled eggs.
Mix flour, wheat germ and salt. Pour water and oil in all at once. Stir with a fork. Roll dough between sheets of waxed paper. Bake 15 minutes at 450° (prick with fork before baking).
Mix together flour, nuts and butter and put in 13 x 9 x 2 pan. Bake at 350° for 15 to 20 minutes.
Dissolve each (cherry, orange and lime) package jello in 1 1/2 cups hot water and place in long dishes. When jelled, cut into small squares. Dissolve 1 package plain gelatin in 1/4 cup cold water. Add to 1 cup hot pineapple juice. Chill to a syrup. Whip 1 pint whipped cream; add 1/2 cup sugar. Mix well the whipped cream, juice mixture and jello squares. Pour into a 9 x 13-inch pan lined with crust.
Mix ingredients together. Pour into casserole dish. Bake at 350° until hot.
Mix all together and let stand overnight before baking. Bake at 250° for 3 1/2 hours. Makes	5 pounds. This was copied from an original recipe sheet of Mother Reeves.
Heat oven to 325°. Grease baking dish. Place beef in baking dish. Toss with gravy and flour. Set aside. Spray 12-inch skillet and cook mushrooms, celery, onion and garlic about 6 minutes or until tender, but crisp. Transfer to baking dish along with carrots, wine, beef broth, thyme, marjoram, salt and pepper. Bake, covered, about 1 hour and 15 minutes. Uncover to stir occasionally until beef is tender and vegetables are cooked through. Replace cover after each stirring. Makes 6 servings.
Mix all ingredients. Fill buns; wrap in tinfoil. Heat in preheated oven for 15 minutes.
Let cream cheese set out until it's room temperature. Mix crabmeat and cream cheese; shape into a ball. Pour cocktail sauce over it and refrigerate until you're ready to serve. Serve with crackers.
In a 12-inch skillet add 1/2 cup Crisco to get it to the melting stage. Add 1 or 2 bags of corn with your 2 teaspoons salt and pepper, frying to let the whole kernel corn get golden brown.
Combine gelatin and water and cook over medium heat until dissolved. Beat cream cheese, sugar and vanilla until smooth. Add milk and softened gelatin; beat until mixed. Refrigerate until slightly thickened, about 15 minutes. Stir in cream cheese mixture until smooth; fold in whipped cream. Pour into ungreased mold.
First, flatten meat to tenderize and make larger. (This can be done by pounding meat with the flat side of meat cleaver or plate edge.) Season with salt, pepper and garlic powder and spread with mustard. Dip meat in egg on both sides and then dip in bread crumbs. Melt margarine in skillet at medium-high heat. When margarine is hot, add meat and fry until brown on both sides. If egg is left over, scramble and place on top of meat.
Mix all ingredients except bacon in casserole. Top with bacon slices and bake 1 hour at 350°.
Preheat oven to 350°. Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 9 x 13-inch baking pan. Pour Eagle Brand evenly over crust. Top evenly with remaining ingredients in order listed. Press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool; chill thoroughly, if desired. Cut into bars. Store, loosely covered, at room temperature.
Mix dry ingredients. Combine egg, milk and water and stir into dry ingredients until they are moistened. Spoon batter into a greased loaf pan (9 x 5 x 3-inches). Bake at 350° for 55 to 60 minutes. Cool 10 minutes before removing from pan.
Mix first 3 ingredients in saucepan and heat until jello is dissolved. Set off and cool. Beat in Cool Whip and pour in dish.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm. Makes 10 servings.
Grate American cheese and set aside. Chop onion and saute in butter. Cook frozen broccoli in water. Combine onion and broccoli using all liquid. Add bouillon cube and stir until dissolved. Add garlic powder, dash of pepper, half and half and grated American cheese. Heat until cheese is melted, stirring constantly.
Grind or chop "chicken"; add cheese and green chilies, set aside. Wrap tortillas in damp paper towels; microwave at High 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep remaining tortillas warm). Place a scant 1/2 cup of "chicken" mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom edge of tortilla; fold into a rectangle and secure with a wooden pick. Repeat with remaining tortillas and "chicken" mixture. Place on a lightly greased baking sheet. Bake at 425° for 10 minutes or until crisp and lightly browned. Serve with shredded lettuce, salsa and sour cream. Yields 4 servings.
Lightly grease baking sheets. In a small bowl, mix spinach, stuffing mix, cheese, eggs, margarine, onion and nutmeg. Shape into walnut size balls. Place on baking sheets. Cover and refrigerate at least 4 hours or until ready to bake.
Combine all ingredients. Add olive oil to moisten to taste. Use as filling for spinach turnovers (in roll mix dough) or excellent as: pizza topping, dip for raw vegetables, to spread on French bread or crackers, to stuff boneless chicken breasts or to toss with hot pasta.
Slice sausage into 1/4-inch thick; brown over medium heat in Dutch oven or heavy kettle. Remove sausage with slotted spoon and reserve. Drain away excess fat. Add celery, onion, thyme and salt. Cook until onion is tender. Stir in flour. Cook 1 minute.
Mix flour, salt, cream of tartar, Kool-Aid and water in medium saucepan. Stir in oil. Adult should stir the mixture over medium heat for 3 to 5 minutes until mixture forms a ball in the center of the pan. Remove to a floured surface and knead for 1 minute. Store in the refrigerator in an airtight container.
Mix corn meal, flour, milk, egg and oil. Beat with fork. Roll hot dogs in flour, then roll in batter. Deep fry in oil until brown.
Melt chips in microwave 1 1/2 to 2 minutes or until melted. Pour into dry ingredients; mix together. Pour onto wax paper and let cool. Chocolate chips may be used also.
Mix all ingredients and pour into buttered casserole dish; sprinkle paprika on top. Bake at 375° for 20 minutes.
Mix ingredients and pat into a 9 x 13-inch baking dish (bottom only). Bake at 400° for 8 minutes; cool. Whip together 8 ounces cream cheese and 3/4 cup sugar. Fold cheese and sugar into 8 ounces Cool Whip. Spread over pretzel crust. Top with fruit (peaches, strawberries, bananas, nectarines, cantaloupe works well, placed close together). Cover fruit with a partially set 6 ounces of Jell-O. Refrigerate. Serves 12.
In 3-quart oblong baking dish, mix soup, milk, thyme and pepper. Stir in vegetables. Bake at 400° for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven. Stir. Arrange biscuits over hot chicken. Bake 15 minutes until golden brown.
Mix and blend first 4 ingredients and blend well. Pour over the two packages of oyster crackers. Mix well and place in air-tight container for storage.
Combine fruit and lemon juice in 4-quart saucepan. Cook, stirring until it is almost tender. Stir in sugar, powdered pectin, butter and food coloring. Bring to a rolling boil, stirring constantly. Boil for 10 to 12 minutes. Remove from heat and skim off foam. Ladle into sterilized jars, leaving 1/2-inch space at top. Seal with paraffin. Makes 8 (6 ounce) glasses.
Cream sugar and shortening; add eggs. Sift flour; measure and sift with salt, baking powder and soda. Add to first mixture. Add remaining ingredients. Pour into greased 5 x 10 x 3-inch loaf pan. Bake in 350° oven for 30 to 40 minutes.
Heat grill. Cut loaf into 1-inch slices. Lightly spread one side of each slice of bread with margarine. Place, margarine side down, on ungreased cookie sheet. Sprinkle cheese, bacon and parsley evenly on bread slices. When ready to barbecue, place slices, margarine side down, directly on gas grill over medium-high heat or on charcoal grill 4 to 6-inches from coals. Cook 4 to 6 minutes or until bottom of bread is toasted and cheese is melted. Makes 8 servings.
Press shredded cucumber between paper towels to remove excess moisture. Beat cream cheese until fluffy. Stir in cucumber and other ingredients. Spread between party rye or wheat bread, or as a spread for open-faced sandwiches.
Pour boiling water over dates, soda, salt and butter. Cool. Add eggs to sugar and then add other ingredients. Combine the 2 mixtures. Bake at 350° in greased and floured loaf pan for 1 hour or until done.
Cream sugar and shortening. Add eggs and vanilla, beating well. Sift together salt, flour, soda and cocoa. Add to creamed mixture with buttermilk. Mix well. Add boiling water; mix. Bake at 350° for 35 minutes or until done.
Combine first 3 ingredients and mix well. Press into a 9 x 13-inch pan. Bake at 375° for 10 minutes. Combine the last ingredients and beat well. Pour over crust in pan. Bake in 375° oven 20 to 25 minutes or until golden brown. Cool, then cut into squares. Makes about 2 dozen.
Mix well with pastry cutter; divide into balls large enough for 4-inch fried pie.
Put eggs, milk, corn bread mix and onion soup (one package) into blender container. Mix until blended.
Cook broccoli according to package directions, then drain well. In saucepan, melt margarine. Add a few onion flakes, flour and water. Blend and let boil a bit. Add Cheez Whiz, broccoli and eggs. Mix gently. Turn into buttered 1 1/2-quart casserole. Dot with cracker crumbs and/or crumbled croutons and 2 tablespoons margarine. Bake at 325° for 30 minutes.
Combine vegetables, chicken and seasoning; mix well. Stir in mayo to moisten. Spread mixture in 13 x 9-inch baking dish. Sprinkle cheese on top. Bake 45 minutes at 350°.
first smash the potatoes. Mix the potatoes and the flower and the water. cook it for 40 menets. Put the potatoes on a plat and then put butter on it.
Melt chocolate; set aside. Cream margarine and sugar. Beat in eggs and blend in chocolate, vanilla and flour. Add 1/2 almonds and spread in 8-inch pan. Sprinkle remaining almonds and bake at 325° for 30 to 35 minutes.
Do not drain pineapple. Stir into pudding mix. Fold in Cool Whip and marshmallows. You may add more pecans, if desired.
Place the chocolate sauce, milk and ice cream in a blender. Blend until it turns a chocolate milk color. Pour in a cup. Top with whipped cream and sprinkles. Place the piece of chocolate on top of the whipped cream.
In a 13 x 9-inch glass Pyrex dish, pour a layer of olive oil. Cut up about 10 plum ripe tomatoes in halves. Sprinkle on top lots of fresh garlic, salt and pepper, basil or spice and oregano (optional). Bake in 350° oven until the tomatoes get a little soft or to the consistency you like (approximately 35 minutes). It doesn't look like tomato sauce. Cook up linguini and add to the Pyrex dish that the tomatoes are in. Toss and serve.
Put chicken in a baking dish. Mix other three ingredients and pour over chicken. Bake at 350° for 1/2 hour to 45 minutes.
Have butcher run meat through tenderizer. Cut steak in eight pieces. Coat with flour. Brown in cooker (uncovered) with small amount of hot oil. When completely brown on both sides, add a little salt and pepper. Add 1 1/4 cups water for 4-quart cooker (1 1/2 cups for 6 to 8-quart cooker). Set pressure control for 10 pounds (both sizes). After control starts to jiggle, cook for 35 minutes. Adjust heat for control to jiggle 1 to 3 times a minute. Cool cooker normally 5 minutes and then place under cold running water to reduce pressure. Recipe makes its own gravy. Serve with mashed potatoes and vegetables.
Mix all ingredients except bacon. Pour half of batter into a greased 9 x 13 inch glass dish. Crumble bacon and cheese on top of first layer. Cover with remaining half of batter. Bake at 350° for 45 minutes.
Mix with hands until crumbly. Form into small balls. Place on baking sheet. Bake at 325° for 25 minutes. Can be frozen before ready to bake. Serves 5 to 6 dozen.
Peel and cut apples; arrange in an oblong baking dish. Mix remaining ingredients in bowl; sprinkle over apples. Bake in 375° oven for 30 minutes. Cool before serving. Serves 12.
Arrange veal in 12 x 8-inch baking dish. Top with sliced mushrooms. Cover with wax paper. Microwave at 50% (Medium) 7 to 10 minutes or until veal is tender and no longer pink; rearrange once, leaving mushrooms on top. Set aside. In small bowl blend remaining ingredients. Increase power to High. Microwave 2 to 4 minutes or until thickened, stirring with wire whip once or twice. Pour sauce over veal; cover with wax paper. Reduce power to 50% (Medium). Microwave 2 to 4 minutes or until heated through.
Cover a 9 x 13 x 3-inch cake pan with coconut. Next, sprinkle on nuts. Prepare cake mix according to box directions; spread over nuts and coconut, but don't mix together. Blend until smooth the cream cheese, oleo and powdered sugar. Carefully spread over cake batter. Bake at 350° for 1 hour. Will rise and fall and have craters like an earthquake!
Drain beans. Rinse the kidney beans and drain. Put in large bowl and pour dressing over all. Mix ingredients (last five) for dressing until sugar dissolves. Pour over beans mixture and let stand overnight in refrigerator stirring 3 or 4 times. Drain and serve.
Melt margarine in a large skillet and saute garlic, onion, celery and mushrooms until tender, not browned. Add rice and stir until each grain is coated. Add chicken broth, bay leaf, salt and pepper. Bring to a boil. Transfer to buttered 2-quart casserole. Cover and bake at 350° for 20 minutes or until rice is tender and all liquid absorbed. Remove bay leaf before serving.
Combine all ingredients. Place pineapple rings on top. Pour a little juice over top. Cover. Bake at 325° for 2 hours.
Blend soup into 1 package broccoli (do this 3 times). Mill all together; add lemon pepper. Refrigerate. To serve, heat mixture with half and half until hot.
Preheat oven to 350°. Line a 9 x 12-inch Pyrex with crushed saltine crackers. Place a layer of onions over crackers. Sprinkle with a layer of grated cheese. Repeat until onions and cheese are used.
Wash and drain lettuce. Break into small pieces in a large salad bowl. Add tomatoes which have been cut into small pieces. Add Ranch Style beans. Just before serving, add corn chips and Catalina dressing. Toss well and serve. For small servings, this recipe can be halved.
Cook sausage in half lengthwise. Cut crosswise into 1/4-inch slices. In a 10-inch skillet, combine rice, sausage and remaining ingredients except optional toppings. Mix well, breaking up tomatoes with large spoon. Bring to boil. Reduce heat. Cover and simmer 20 minutes. Remove from heat; let stand covered 5 minutes. Top as desired and serve with additional salsa or picante sauce. Makes 4 servings.
Mix well sugars, oil and margarine. Add eggs, vanilla, salt and soda; mix well. Add flour; mix well. Add oatmeal or cereal and chocolate chips. Blend well. Bake at 350° on ungreased cookie sheet for 10 minutes until light brown.