HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter pan. Put pineapple in bottom of pan. On top of this, put the cherry pie filling, then put cake batter on top of pineapple and pie filling. Last, top with melted butter; spread evenly over batter. Bake at 350° for about 50 minutes. It will bubble around edges. This is a quick dessert.
Preheat oven to 325°. In a mixing bowl, combine cheese, flour, salt, pepper and dry milk. Add scalded milk; add spinach and add eggs and onion. Pour in pie shell. Bake 30 to 40 minutes.
Preheat oven to 350°. In large bowl, combine sugar, cornstarch, cinnamon and lemon juice. Mix well. Add apples and raisins. Turn into 8-inch square baking dish.
Dissolve lemon jello in boiling water. Stir until dissolved. Fold in Cool Whip. Mix well. Pour into crust. Refrigerate until firm. Spread cherries on top.
Cook together hamburger, bacon and onions; drain. Add vinegar, brown sugar, salt, mustard and catsup. Drain all the beans slightly. Add to meat mixture and mix thoroughly. Bake 1 hour in 9 x 13-inch pan or large casserole dish at 350°.
Mix all dry ingredients in a bowl. Melt almond bark and pour over the dry ingredients, mixing thoroughly. Drop by the teaspoon on waxed paper.
Soak raisins 3 hours. Mix sugar, flour and egg. Add seasoning, raisins and liquid. Cook over hot water for 15 minutes. Stir occasionally. When mixture is cool, empty into dough lined pie dish. Cover with strips of dough, crisscrossed. Then bake until browned.
Bring sugar and 4 1/2 c. water to boil and let cool. Then boil 2 cups water and dissolve jello. Let cool. Mix together. Mix all together and put in plastic containers and freeze. When ready to serve mix about 1 quart punch mix to 1/3 bottle callins mix.
In medium saucepan, over medium heat, melt margarine (or butter). Add onions and celery; cook until tender. Add broth, pepper and potatoes; heat to a boil. Reduce to low heat. Cover and cook 15 minutes or until potatoes are tender. Remove from heat. In blender, place half broth mixture and 3/4 cup milk. Cover and blend until smooth. Repeat with remaining broth and milk. Return to pan. Over medium heat, heat thoroughly. Garnish with onion.
Heat beans and cheese together until cheese is melted and mixture is thoroughly hot. Serve over toast garnished with crisp bacon.
Cream butter and cheese in large mixing bowl with electric mixer. Beat in sugar gradually, until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir flour with baking powder and salt. Stir with vanilla and chocolate chips into butter mixture. Bake in greased 8-inch tube pan in preheated 300° oven for 1 hour or until top springs back when lightly touched with finger. Cool cake in pan for 10 minutes. Turn out onto rack and cool completely. Glaze if you wish or sprinkle with powdered sugar.
Cut the asparagus in small pieces. Dissolve the lime jello in one cup boiling water. When cooled, add all other ingredients. Pour into a mold or pan and allow to set until firm. Cut into serving size pieces. Top with mayonnaise or sour cream, if desired.
Put in single crust; sprinkle with pecans. Bake until golden brown at 350°. Serve with dab of whipped cream!
Add soda, sugar and salt to buttermilk. Sift baking powder and flour into this. Add yeast. Stir in oil, cream and beaten eggs. Mix well. Store in refrigerator overnight. Remove from refrigerator and allow batter to stand at room temperature to activate the yeast. Bake on a hot griddle. Store in a 3 pound coffee can. It will keep 10 days or longer. Use from it as you wish.
Place turkey carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Remove carcass from broth; pick meat from bones. Set broth and meat aside. Measure broth; add water to broth, if necessary, to measure 3 quarts. Heat butter in Dutch oven. Add flour; cook over medium heat, stirring constantly, for 5 minutes. (Roux will be a very light color.)
Prepare macaroni and cheese dinner according to package directions. Add other ingredients, except the egg slices. Mix lightly. Use additional mayonnaise, if needed. Garnish with egg slices. Chill.
Drain kidney beans and discard liquid. Combine celery, onion and relish; stir in seasonings and mix thoroughly with beans. Chill and serve on crisp lettuce with mayonnaise.
Cook macaroni; drain. Cook bacon; use drippings. Add soup, sugar, garlic, milk and vinegar. Combine with rest of ingredients and pour in casserole. Bake at 350° for 30 minutes or until hot.
Trim fat from roast. Put in crock-pot. Sprinkle with dry spaghetti mix. Cut stems off pepperoncinis; pour pepperoncinis and juice over roast. Cook on low all day. Ready when you get home from work! Serve on hoagie buns.
Melt butter on a sided cookie sheet. Mix Bisquick and corn. Drop by teaspoons on cookie sheet. Turn each biscuit so that it is coated with butter. Bake at 400° for 20 minutes or until golden. Yields 1 1/2 dozen.
Cut bacon into small bits; saute, but do not crisp. Saute chopped onions with bacon, then add celery and saute. Add juice from clams and water to make 2 cups. Add chopped potatoes and chopped carrots and cook until tender. Add salt and pepper to taste. Add chopped clams and cook 5 minutes. Add butter or oleo. Add 2 cans Jake's soup if you need a larger amount. Just before serving, add cream and milk to desired consistency.
Mix cabbage and salt together and let stand one hour. Then add; celery, green peppers, carrots and onions, chopped fine, as much of each as you like. Combine the following in a saucepan: vinegar, water, sugar, celery seed, and mustard seed. Boil for one minute then cool to room temperature. Pour over chopped vegetables, mixing well. Pack into freezer containers. To use just thaw and serve.
Mix in order given (dry ingredients sifted together). Drop from spoon on cookie sheet and press down with bottom of glass dipped in sugar. Bake at 375° for 8 to 10 minutes. Cool on baking sheet until firm enough to remove.
Put 2 cups bran in a large bowl and pour boiling water over. Let stand for a few minutes. Mix shortening. Add remaining ingredients. Bake at 400° for 20 minutes in greased muffin tins.
Mix all in blender; let "age" in refrigerator for 1 week. After using, leave in fridge.
Tear lettuce into bite size pieces in a 9 x 12-inch dish. Layer the next 6 ingredients in order given. Next, mix mayo and sugar; spread on top. Top with grated cheese. Chill for 24 hours before serving. Makes 4 servings.
Mix milk, lemon juice, pineapple and pecans together. Add Cool Whip. Pour into pie shell and chill in refrigerator until set, about 30 to 45 minutes before serving. Keep in refrigerator.
Mix first 6 ingredients and freeze overnight. When ready to serve, thaw slightly and add 2 bottles of ginger ale.
Mix Eagle Brand milk and 2 beaten egg yolks. Slowly add juice of lemons. Stir by hand until it starts to thicken. Line a pie plate with vanilla wafer bottom and sides. Pour lemon filling in pie shell. Beat 2 egg whites, 1/2 teaspoon vanilla and about 4 or 5 tablespoons sugar until stiff. Pour on pie and bake in a 350° oven about 10 minutes.
In 8-inch nonstick skillet, over medium-high heat, cook pepper, mushrooms and onion in 2 teaspoons margarine until tender. Remove from skillet; set aside.
Preheat oven to 350°. Put butter into 9 x 13-inch baking dish and put in oven to melt butter. After butter is melted, remove from oven. In large mixing bowl beat eggs. Add flour, milk, salt and baking powder. Mix well. Add grated cheese, drained spinach and chopped onion. Mix well. Spoon into baking dish and spread evenly. Bake at 350° for 35 minutes. Remove from oven and let sit for 45 minutes. Cut into bite sized pieces. These freeze very well. They can be reheated frozen at 325° for 12 minutes.
Start this recipe in the late afternoon. Bring sugar and 2 cups water to a boil in saucepan. Simmer for 5 minutes. Stir in shortening. Let stand to cool. Soften yeast in warm water. Combine yeast, salt and eggs with cooked mixture in mixer bowl. Add 4 cups flour, beating well. Add 2 cups flour; beat by hand. Let rise, covered, until doubled in bulk. Roll on floured surface. Spread with margarine. Sprinkle with cinnamon-sugar. Roll up; cut into 1 1/2-inch rolls. Place in buttered 10 x 13-inch pan. Let rise, uncovered, in cold oven overnight. Bake at 400° for 20 minutes.
Cook chicken breasts. Cut meat in bite size portions. Mix together chicken, soup, Veg-All, chicken broth and garlic powder. Put in 9 x 13-inch baking dish.
Slice lengthwise tea rolls; place layer of ham and Swiss cheese in middle. Mix margarine, poppy seed, Worcestershire sauce, mustard and onion. Pour over rolls and let stand 15 minutes. Heat at 350° for 15 minutes.
Brown beef and drain. Add onion, green pepper, salt and pepper. Stir sauce. Pour into casserole dish. Combine potatoes and cheese, spoon over sauce. Bake at 350° for 15 to 20 minutes.
Melt 1 stick oleo in a long cake pan in a 350° oven. Take out of oven; pour dry cake mix on top of melted oleo (completely cover bottom of pan). Then pour a large can of peaches over cake mix. Add a large can of water, cinnamon and sugar. Stir a little bit and put in oven at 350° for approximately 35 to 40 minutes, until done.
Dissolve Jell-O in boiling water. Add all other ingredients and stir well to break up canned cranberries. Chill.
Melt butter in baking dish and roll cut up fish, coating all sides. Mix seasonings with crackers and roll fish. Place in baking dish and top with remaining crackers. Bake at 400° for 20 minutes until fish flakes. Serves 4 to 6.
Cream the butter and sugar. Add egg yolks, flour, buttermilk and vanilla. Pour in unbaked pie shell. Bake until set at 350°. Cover with egg whites.
Preheat oil in skillet, uncovered, at 325°. Add meat and brown. Remove to serving dish. Add onion and pepper slices to skillet and cool until tender. Dissolve cornstarch in water and soy sauce. Add sugar, garlic salt and pepper. Pour into skillet with vegetables, stirring until sauce is thickened and clear. Add meat and cook several minutes longer or until heated through. Serve over hot rice.
Place meat and water in a large saucepan. Bring to the boil and add beans and peas, previously soaked. Cook for 30 minutes. Add barley, salt, pepper, parsnip, onion and part of the carrot and turnip cut into small pieces and the remainder of the carrot and turnip cut into large pieces. Simmer for 3 hours. Half an hour before serving, add the cabbage (shredded), the leeks cut into halves and the parsley (chopped). Serve the mutton with the larger pieces of vegetables and some of the liquor and serve with the remainder separately as broth.
Brown ground beef in skillet and drain well. Cut up stewed tomatoes into smaller pieces and put in large pot. Add tomato paste and browned ground beef. Stir and simmer for 20 minutes.
Cook broccoli, drain and arrange in greased 11 1/2 x 7 1/4-inch baking dish. Place cooked chicken on top of broccoli, sprinkle with almonds. Combine mayonnaise, lemon juice and pour over entire dish. Sprinkle with cheese; cover with bread crumbs. Bake at 350° for 30 minutes or until soup mixture bubbles up.
Mix water, gelatin mix and puddings together in saucepan and bring to a boil until it starts to thicken. Let cool; add Cool Whip, pineapple and oranges. Refrigerate.
Cut lemon in thin slices. Mix eggs, sugar, flour, butter and milk. Place thin slices of lemon in pan lined with unbaked crust. Pour other mixture over lemon. Put on top crust and bake 30 minutes at 350°.
Dissolve the gelatin in hot water. Beat together the soup, mayonnaise and cream cheese. Add the gelatin water. Stir in the remaining ingredients and pour into one large or two small molds. Refrigerate overnight. Serve with crackers or cut up vegetables.
Cream shortening, butter and sugars in large bowl. Add peanut butter and eggs; mix well. Add flour and vanilla and mix. Shape dough into 1-inch balls. Place 2 inches apart on greased cookie sheet. Press with floured fork to flatten slightly. Bake at 350° for 8 to 10 minutes or until lightly browned.
Combine all ingredients and bake at 350° for 30 minutes. Remove and top with corn flakes and 1 stick of melted butter; bake an additional 15 minutes.
Put all ingredients in a 1-pound coffee can with tight fitting lid. Place lid on can. Place can with ingredients inside a Number 10 can with tight fitting plastic lid (larger coffee can). Pack larger can with crushed ice around smaller can. Pour at least 3/4 cup rock salt evenly over ice. Place lid on the Number 10 can. Roll back and forth on a table or sidewalk for 10 minutes. Open outer can. Remove inner can with ingredients. Remove lid; use a rubber spatula to stir up mixture and scrape sides of can. Replace lid. Drain ice water from larger can. Insert smaller can; pack with more ice and salt. Roll back and forth for 5 more minutes. Makes about 3 cups.
Preheat oven to 350°. Place the chicken in a lightly greased 9 x 13-inch baking dish. Top each piece with a slice of cheese. Arrange mushrooms over the cheese. Mix the soup and wine; pour over chicken. Sprinkle the stuffing mix over the top and drizzle with melted margarine. Bake for 50 to 60 minutes or until chicken is tender.
Coat Neufchatel cheese cubes with sesame seed; chill. In large skillet or wok, stir-fry vegetables in oleo and seasonings until crisp-tender. Remove from heat. Add Neufchatel cheese to vegetables; mix lightly.
Whip cream until peaks form. Carefully fold whipped cream into stiffly beaten egg whites. Gradually fold in cold water and vanilla. Sift flour, measure and sift with sugar, baking powder and salt. Carefully fold into cream mixture. Pour into pan that has been lightly greased and floured. Bake in moderate oven at 325° for 30 to 35 minutes. This is a delicious white cake.
In a large soup pot saute onion, celery and carrots. Add seasonings	to taste. Fill pot 1/2 full of water. Add potatoes that were peeled and chopped, after water starts to boil. Add chicken broth. Cook until potatoes are almost tender.	Add canned milk and cheese. Slightly mash some of the potatoes. Cook until cheese melts and potatoes are done but not mushy. Enjoy with cornbread!
Mix all together. Place in buttered 9 x 12-inch casserole dish.
Beat salt and eggs with fork. Heat oil very hot. Pour in egg mixture; cook. Stir constantly until eggs are size of peas. Reduce heat to low. Push eggs to one side of skillet; gently stir rice with 2 tablespoons oil until rice is coated. Add bacon and soy sauce; stir and heat. Sprinkle with green onions. Add 1 can mushrooms (optional).
Cream sugar and Crisco. Add slowly flour, egg and flavoring mixture. Beat real good, then add nuts. Bake at 350° for about 1 hour.
Combine flour, baking powder and salt (set aside). Combine eggs, sugar and butter. Beat well and add flour mixture alternating with eggnog beginning with flour mixture. Stir in remaining ingredients. Pour batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan 10 minutes. Remove to wire rack and cool completely. Makes 1 loaf.
Sift together flour, soda and salt. Cut in shortening until mixture resembles fine crumbs. Add tomato juice; mix only until dry ingredients are moistened. Turn dough onto lightly floured board. Roll out 1/4 inch thick into rectangle. Spread dough with butter. Sprinkle with cheese and paprika. Roll up like jelly roll, starting from longer side. Cut into 1/2-inch slices. Place cut side down on baking sheet which has been greased. Bake in preheated oven at 425° for 20 minutes.
Mix all together and put in jars. Cover with vinegar. Will keep for months in refrigerator. It is very good over beans or salad or can be frozen.
Have all ingredients at room temperature. Cream margarine, cream cheese and sugar real well. Add flour and eggs alternately, ending with flour. Beat well. Pour into well-greased and floured tube pan. Start in cold oven set at 325°. Bake for 1 hour and 20 to 30 minutes. Test at the end of 1 hour; add 20 minutes.
Cut zucchini in half crosswise. Cut each half into 8 strips. Dip zucchini in batter made with pancake mix, vinegar and water. Shake off excess. Cook in a depth of 2 to 3-inches of oil in a Dutch oven or heavy saucepan, heated to 350°. Fry zucchini until golden brown. Drain on paper towels and serve immediately. Yields about 6 appetizer servings.
If turkey is frozen, soak in cold water overnight in cool place. Take out of water; let drain about 30 minutes. Rub 3 sticks of butter over turkey inside and out and salt. Place apples inside turkey. Line roaster pan 2 ways with tinfoil to seal turkey tightly. Place turkey and 4 quarts water in roaster. Seal and bake 5 hours at 350°. Mix eggs, sage, bread and onions. Add broth from turkey to moisten. Bake at 350° for 30 to 40 minutes, until soft crust forms on top.
Peel, core and slice apples in pastry lined pie plate. Mix together cornstarch, cinnamon and apple juice in a saucepan. Stir constantly while bringing mixture to a boil. When it goes from cloudy to clear, stir in butter (if desired). Pour over sliced apples. Cover with top pastry and seal. Cut slits in top; place on cookie sheet and bake at 375° for 40 minutes or until browned.
Beat eggs. Mix in vanilla and margarine; add sugar and syrup. Fold in pecans. Pour into unbaked pie shell. Bake at 350° for 40 minutes or until brown.
In a mixing bowl, combine sugar, flour and egg. Stir in pineapple along with its juice. Pour into ovenproof casserole. Top with bread cubes and drizzle with melted butter. Bake at 350° for 40 minutes.
In a 9 x 13-inch casserole dish, combine rice, soup and water. Layer meat over rice mixture. Add salt and pepper. Bake at 325° for 1 hour.
Beat egg whites until stiff. Gradually add brown sugar and beat after each addition. Add vanilla. Fold in pecans. Drop by teaspoon on well greased baking sheet. Bake at 250 degrees for 30 minutes. Let cool on sheet before removing. Store in air tight container.
In 9-inch square pan, melt butter or margarine. In bowl, combine next 4 ingredients. Mix until well blended. Pour over melted butter; do not stir. Pour undrained cherries over batter; do not stir. Sprinkle 1/2 cup sugar over cherries; do not stir. Bake at 325° for 1 hour. (May use other canned fruits in their own natural juices.)
In a 9 x 13-inch oblong greased casserole pan, place a large can of boned chicken. In a saucepan, mix the cream of chicken soup and milk; stir until well mixed. Do not heat milk. Pour over chicken. On top, add croutons; press down a little. Dot with margarine or butter. Cook in a 350° oven for about 30 minutes. After 15 minutes, press stuffing down again.
Mix cake according to directions on box. Add 1 1/2 oz coconut to batter, while cake is baking, mix can of cream of coconut and sweetened milk together. As soon as you remove the cake from oven, poke holes in the cake with a wooden spoon handle. Pour the coconut and sweetened milk mixture over the cake and top with cool whip. Sprinkle coconut on top. Keep refrigerated.
Peel and slice apples into unbaked pie shell. Sprinkle 1/2 cup sugar and cinnamon over apples. Mix the remaining ingredients together and crumble on top of apples. Bake 50 minutes at 350°. Top will be golden brown when done.
Cook and drain spinach. Mix all ingredients with spinach. Shape into small balls (size of walnut). Bake 20 minutes at 350°.
Heat oil in large skillet. Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides. Add onion, garlic and ham; cook for 5 minutes longer. Season with salt and pepper. Add broth mixed with saffron and bay leaf. Cook 30 minutes, remove bay leaf and add rice. Cover and cook 15 minutes.
Heat oven to 375°. Line jelly roll pan with wax paper; grease. In small bowl, beat eggs about 5 minutes, or until very thick and lemon color. Pour eggs in larger mixing bowl. Gradually beat in sugar, water and vanilla. Gradually add flour. Beat just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes.
Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash. Add butter. Drop by tablespoon on oiled griddle. Cook until done.
Cook pasta according to directions. Rinse and drain. In small bowl, combine Miracle light, vinegar, bacon pieces and Season-All with a whisk. In large bowl, toss pasta with mayonnaise mixture. Stir in remaining ingredients. Cover and chill at least 3 hours.
Bring to a boil the water, shortening, oleo and cocoa. Cool. Add soda to buttermilk. Add to mixture the flour, salt, sugar and vanilla. Add buttermilk, then eggs. Bake at 350° for 35 minutes.
Cook sausage and onion over medium-high heat in skillet until crumbled and no longer pink. Drain. Blend in tomatoes and paste. Simmer for 5 minutes. Remove from pan and keep warm.
Melt the first 3 ingredients together in a large boiler. Add the remaining ingredients; stir thoroughly. Serve hot or cold. Makes about 5 quarts.
Mix dry ingredients and add to liquids. Mix well and fold in apples and nuts. May add milk if mixture is too stiff. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix all ingredients together and roll into little balls. Bake at 350° until light brown. Remove from oven and let cool. Roll in confectioners sugar.
Heat oil in large heavy skillet and brown chicken well on all sides; when chicken is almost done, add garlic and pepper. Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long (less than 10 minutes). Watch very carefully so that the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken and the chicken should appear slightly glazed. Serve with cooked rice. Serves 4.
Rub margarine into flour. Add sugar and raisins. Beat egg and milk; add to mixture and knead into a stiff dough. Roll out and cut into rings. Bake in moderate 350° oven for 30 minutes.
Saute onion, pepper and celery in butter. Add garlic and parsley. Cook 10 minutes. Add flour, cream, cheese and milk; simmer 15 to 20 minutes. Prepare noodles. Add noodles and shrimp to sauteed mixture. If appears dry, add more evaporated milk. Pour into buttered casserole dish and bake for 30 to 45 minutes at 350° or until hot and bubbly.
In blender, beat eggs and gradually add vinegar. Add all other ingredients except butter. Put in a double boiler or regular non-stick pan and cook and stir until thick. Remove from heat. Add butter to hot mixture and stir until melted. Cool and store in refrigerator.
Season fish for about 12 hours with Toni seasoning. Put on smoker or grill and cook until done.
Heat oven to 350°. Grease bottom of pan and place apples in pan. Mix the remaining ingredients together and sprinkle over apples. Bake 30 minutes until topping is golden brown.
Mix sugars, shortening, oleo, vanilla and eggs in large bowl. Stir in flour, soda and salt. Stir in candies and nuts. Drop by rounded tablespoonfuls, about 2-inches apart onto ungreased sheet. Press 3 or 4 candies in each cookie (if desired). Bake 10 to 12 minutes. Makes about 3 dozen.
Mix the mayonnaise and Parmesan cheese. Taste for flavor and add more cheese, if needed. Spread the mixture on bread and toast under the broiler until melted and slightly brown. Cut bread into quarters and serve immediately. Any kind of bread will do. If Italian/French loaves, cut into thin slices.
Shred shrimp and save some of the juice. Grate the onions and mix with shrimp, sauces and some of the juice. Mash until a firm but spreadable consistency. Flavor will increase if let stand for a while.
Make syrup of water and sugar. Add tea and juices to syrup. Mix as served 1/3 punch base and 2/3 ginger ale.
In medium bowl, combine flour, Cream of Wheat, 1/4 cup sugar, baking powder and cinnamon. Set aside. In small bowl, combine milk, egg, margarine and vanilla. Stir into dry ingredients, just until moistened. Stir in raisins.