HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cheese with sugar and rum until smooth. Fold in 2 cups Cool Whip, pineapple with syrup and 2 cups coconut. Spread in an 8-inch layer pan lined with Saran Wrap. Spread with remaining Cool Whip and sprinkle coconut on top and sides. Put cherries and pineapple tidbits on top. Freeze until firm, about 2 hours.
Mix together very well. Spread it evenly at the bottom of a rectangular crystal dish or baking pan. Bake at 350° for 15 minutes or until light brown. Set aside to cool.
Cook broccoli as directed. Add margarine and crumbled Velveeta cheese. Stir until melted. Put in baking dish. Sprinkle with crumbled crackers. Pour melted 1/2 stick butter on top.
Mix above ingredients, folding in sour cream last. Place in baking dish and bake at 350 degrees for 20 minutes. Serve with crackers.
Stir yeast, water, milk and sugar in 2 1/2-quart crock or other nonmetallic bowl until yeast is dissolved. Stir in flour until a smooth batter forms. Let stand loosely covered in a warm place for 3 to 5 days. Stir down occasionally. Store loosely covered in refrigerator.
Have oleo, cream cheese and eggs at room temperature. Cream oleo and cream cheese until blended. Add sugar gradually; cream for about 5 minutes. Add eggs one at a time and mix well. Fold in flour gradually and stir until well blended. Add vanilla; blend well. Grease and flour bottom of pan. Spoon batter into pan. Put into cold oven; bake for 15 minutes at 350°; then reduce to 275° and bake for 1 hour and 45 minutes.
Step 1: In a large bowl, let egg whites, warm to room temperature (about 1 hour). Sift flour with 3/4 cup sugar. Resift 2 more times. Preheat oven to 375°.
Mix ingredients before adding chicken. Toss chicken to coat well and marinate 4 hours in refrigerator, turning several times. Reserve marinade. Broil, bake or barbecue until near done. Replace chicken in marinade for an additional 30 minutes. Finish by cooking each piece more each side.
Place chicken in 9 x 13-inch baking dish. Pour broth over chicken and spread can of chicken soup over chicken and broth. Sprinkle with salt and pepper. Mix melted butter, flour and milk together and pour over evenly. Bake at 350° for 40 minutes or until golden brown.
Melt butter in a Dutch oven and saute onions and garlic until onions are translucent and soft. Add potato slices; cover and simmer, stirring	often until potatoes are almost tender, about 20 minutes. If necessary, add more butter. Add tomatoes, carrots, celery, salt and pepper; cover and continue cooking on low heat until carrots are tender, about 20 minutes.
Add mayonnaise and crab meat to beaten egg white. Sprinkle with lemon juice and mix thoroughly. Put 1 tablespoon of mix on each Triscuit cracker. Sprinkle with paprika. Broil until lightly brown (watch carefully). Serve hot.
Mix flour, sugar and salt together. Combine egg yolks and milk. Thoroughly mix in cold water. Mix thoroughly with flour mixture. Cook over medium low heat until slightly thickened. (Be sure to cook mixture in a grease-free pot.) When thickened, strain mixture through a very fine strainer. Add vanilla. Cool to lukewarm. Freeze in a hand-cranked or electric ice cream freezer. Do not allow salt used to freeze the ice cream get inside the freezer canister. When frozen, pack well.
Boil red salad potatoes in salted water until almost tender. Cool. Peel potatoes. Dip in melted butter, then in bread crumbs. Place in shallow baking dish. Bake until golden brown, turning once in 350° oven.
Cream shortening, sugars, egg and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture and blend well. Add chocolate. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake in moderate oven (375°) for 10 to 12 minutes. Remove from sheet immediately. Makes 3 dozen.
Bring water to a boil in a large pan. Add salt, margarine, grits, eggs, Tabasco sauce and cheese. Stir well. Bake in a greased 9 x 13-inch baking dish. Sprinkle on paprika before baking. Bake at 250° for 1 hour.
Mix all ingredients except the cookies together in a large mixing bowl. Beat on low and gradually increase speed. Beat on high speed for several minutes until the mixture is consistent. Line a bowl, pie shell or flowerpot with crushed cookies. Pour the mixture into the bowl so that the cookies surround the mixture. Chill for an hour. Serve cold.
Melt butter; add flour	to smooth paste. Add milk and cook until thick. Add grated cheese to cooked macaroni and sprinkle with more cheese and a dash of paprika. Bake until cheese melts.
Make brownie mix as directed on back of box. In a separate bowl, mix the cream cheese, sugar, egg and chocolate chips. Pour on top of brownie mix. Swirl. Bake as directed on brownie box. This can be made as cupcakes, also.
Mix dry ingredients. Then mix liquid ingredients. Gradually add liquid to dry ingredients and cook over medium heat until thick, stirring constantly. Pour into 2 baked pie shells and top with meringue or Cool Whip.
Cook green peppers and onion in hot oil in skillet over medium heat until soft, 3 minutes. Add tomatoes, oregano and salt. Simmer 10 minutes. Trim beans. Cut into 1-inch lengths. Cook until tender, about 8 to 10 minutes; drain. Stir sauce into beans. Cook just to heat through. Serves 4. Contains 120 calories, 3 g protein, 5 g fat and 280 mg sodium per serving.
Place all ingredients, except mushrooms and wine, in a large pot. Bring to boil. Add mushrooms and wine; boil 5 minutes. Place in hot jars; cover with the marinated juice. Will keep in fridge for about 2 weeks.
Stir together flour and baking powder. In large mixing bowl, beat butter and sugar until soft. Add egg and beat until fluffy. Add vanilla and almond extract; beat well. Gradually add flour mixture and beat until well mixed.
Slice meat in strips. Quickly cook beef in hot oil until meat loses its redness. Remove meat and place in a shallow bowl. Sprinkle with 2 tablespoons soy sauce and garlic powder. Prepare brown gravy mix according to package directions and add to pan juices with remaining soy sauce. Add meat and juices to gravy. Cook slowly for 10 minutes, stirring occasionally. Cook broccoli until just a fraction underdone. Drain. Add to meat and gravy with bean sprouts and water chestnuts. Stir gently; heat through. Serve over rice.
Cut water chestnuts in half. Cut bacon strips into thirds. Wrap a piece of bacon around each half water chestnut and secure with toothpick. Make a sauce of remaining ingredients and place all together in a 9 x 13 baking dish. Bake at 350° for 45 to 60 minutes until bacon is crisp.
Beat cheese until smooth. Add pineapple, 1 1/2 cups pecans, onion, bell pepper, salt and sauces. Mix well and chill until workable. Form into large ball or log. Roll in remaining pecans. Can be made ahead of time and frozen until ready to use.
Mix mustard, salt and garlic thoroughly. Add vinegar; stir. Add oil; stir vigorously until all ingredients are well blended.
Cream margarine and Crisco with sugar until fluffy. Add eggs, one at a time, beating after each. Add dry ingredients alternately with milk and flavorings. Beat until smooth. Pour into a greased, floured tube pan. Place in a cold oven and turn to 325°. Putting batter into a cold oven is what makes the smooth texture of this cake. If you desire a coarser texture, preheat the oven. Flavoring can also be changed to your own taste. Bake at 325° for 1 1/2 hours or until straw inserted in cake comes out clean. Cool 5 minutes and turn out on wire rack to finish cooling. Serves 16.
Cut off broccoli tops and divide them into florets. Peel and slice stems. Mince garlic. Cook all the broccoli in a large pot of boiling water until tender, about 8 minutes, and drain. Just before serving, heat oil with the garlic over medium heat until fragrant, about 2 minutes. Add broccoli and toss until heated through. Add the lemon juice and season with salt and pepper. Sprinkle with cheese.
Crumble potatoes into a greased 9 x 13-inch baking dish. Mix butter, cheese, soup and salt; heat in microwave or on top of stove until melted and combined. Remove from heat and stir in sour cream. Smooth mixture over potatoes. Cover with corn flakes and drizzle remaining butter. Bake at 350° for 45 minutes. Serves 10 to 15.
Peel and boil potatoes until tender. Mix all ingredients together and place in 10 x 13-inch baking dish. Bake at 400° for 40 to 60 minutes.
In a large bowl, stir together flour, 3 tablespoons sugar and salt. Cut in butter or margarine until consistency of cornmeal. Pack into bottom and 1-inch up the sides of a 9-inch spring-form pan or 9-inch square pan. Press crumbs firmly.
Cream shortening and sugar together until light and fluffy. Beat egg and egg yolk together and add to mixture, blending to a smooth cream. Add vanilla extract. Sift flour and spices together and add alternately with milk. Mix to smooth batter. Pour into paper lined cake pan, 8 x 8 x 2-inch and spread batter with topping.
Cook broccoli according to package directions and drain. Combine chicken soup, mayonnaise, cheese and eggs; fold into broccoli. Cover with cracker crumbs. Dot with butter. Bake at 350° for 20 minutes. Makes 8 servings.
Brown ground beef and drain the grease. In crock-pot (or the like) combine ground beef, Velveeta and Ro-Tel tomatoes (do not drain liquid from the can tomatoes). Heat, stirring occasionally until cheese is completely melted and dip is warm.	Serve with tortilla chips.
Marinate filets for about 30 minutes before grilling. Saute sliced onion and mushroom caps (sliced into strips) in olive oil until tender. Dress spring salad mix (lightly) with balsamic dressing and place on dinner plates. Add slices of Brie and sun-dried tomatoes. Grill filet until done to your taste. Place filet on salad bed and top with mushrooms and onions.
Soak red beans overnight in cold water. In a large saucepan, combine tomatoes, kidney beans, tomato sauce, and tomato paste. Bring to a boil. Brown chuck in frying pan. Drain grease. Add to tomato mixture along with both cheeses. Bring to boil. Add rice and water. Simmer 1 1/2 hours.
Prepare the first 3 flavors of Jell-O separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm or overnight.
Heat oven to 400°. In a large bowl, stir together all ingredients, except peaches. Stir in peaches. Pour into a 13 x 9-inch baking pan.
Bake chicken for 2 hours at 350 degrees. While chicken is baking, chop celery and carrots into bite size pieces. Chop onion finely. Fill large kettle with water, add chopped veggies, along with corn. Bring to boil. Add approx. 10 bouillon cubes. Add salt and pepper to taste. Let simmer to cook veggies.
Beat raspberries (or strawberries) into egg white-sugar mixture. Serve over angel food or sponge cake.
Dissolve Jell-O according to box directions. Cool. Combine lemonade and water; mix well. Pour into punch bowl. Add Jell-O mixture; stir well. Add ice cubes. Garnish with lemon slices.
Brush both sides of chops with Kitchen Bouquet; set aside. Combine croutons, onion, butter and egg mixed with 1/4 cup water. Spread in bottom of 8 x 12-inch glass baking dish. Place chops on dressing. Cover with foil. Bake at 350° for 1 hour. Yields 4 servings.
While noodles are still hot, combine all ingredients except 1/4 cup cheddar cheese and bread crumbs. Pour into well greased 2 qt. casserole dish. Sprinkle with the remaining cheese and bread crumbs. Dust with paprika. Bake at 400 degrees for 25-30 minutes or until hot and bubbly.
Layer the potatoes, onion, carrots, celery and peas. Salt and pepper as you go. Add the meat to the top layer. Mix pea juice with the soup. Add a little water if needed. Pour over the top. Bake 1 1/2 hours at 350°, covered.
Cook rice and onion soup together. Set aside. Cool. Mix meat with spices and eggs. Add rice mixture. Chop or shred cabbage. Layer cabbage. Spread meat mixture. Pour some tomato soup and put cabbage on top. Put tomatoes and soup on top. You may use sauerkraut also. Bake at 350° for 1 hour.
Cook sprouts until tender. Drain. Stir in butter and ginger. Serve.
Mix this all together. Roll in little balls in 4 tablespoons sugar and 2 teaspoons cinnamon, then bake in oven.
Brown hamburger and onion, then drain. Add cooked noodles, thickened gravy and mushrooms. Serve warm.
Soften 1 roll of cookies and press into bottom of a 13 x 9 x 2-inch pan. Mix the cream cheese, sugar and egg; spread onto the pressed cookies. Cut the second roll into cookie-size slices and place on top of the cream cheese mixture. Bake in a 350° oven for 25 to 30 minutes.
Mix uncooked rice and meat with the seasonings. Shape into small balls. Place in deep baking dish and cover with the tomato puree. (A bay leaf, a small amount of onion, salt and pepper may be needed to season the tomato puree.) Bake at 350° for 60 to 80 minutes. Makes approximately 6 servings.
Cream butter; add sugar gradually, creaming until fluffy. Add unbeaten egg and vanilla; beat well. Sift together dry ingredients. Blend with creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 minutes.
Cream the shortening and sugar. Add eggs and extract and beat well. Add remaining ingredients; mix well. Chill for 1 to 2 hours. Shape into 1 1/4-inch balls and place 2 1/2 inches apart on a lightly greased baking sheet. Bake at 375° for 11 to 13 minutes. Do not overbake. Cool 1 minute on the pan before removing to a wire rack. Yields 5 1/2 dozen.
Wet bread with water. Squeeze out excess water. Break into small pieces in bowl. Grind onion, parsley flakes and garlic together in a blender with a little water. Strain. Saute in a skillet with small amount of butter and olive oil. Add to pieces of bread. Add egg, cheese, salt and pepper. Take seeds out of peppers. Fill with stuffing. Rub peppers with oil. Rub bottom of pan with oil. Cook on lowest heat. Turn often. Cook 1 hour.
Chop all vegetables; cover with water in a large pot. Boil for 30 minutes. Lower heat; simmer until vegetables are tender. Use garlic salt or bouillon for seasoning. This soup may be eaten any time you feel hungry. You may eat as much as you want; will not add calories.
Preheat oven to 375 degrees. Line a 9 inch square pan with foil; grease foil. Beat sugar and butter in large bowl until blended and smooth. Beat in egg and vanilla until light. Blend in baking soda and salt. Add flour, mixing until well blended. Stir in 3/4 cup each semisweet and white chocolate chips and nuts. Spread dough in prepared pan. Bake 23 to 25 minutes or until center feels firm. DO NOT OVER BAKE.
Combine eggs and corn. Heat butter. Add spices and flour and cook about 1 minute. Combine with corn mixture. Pour half the mixture into greased 1-quart casserole. Cover with the cheese and add rest of corn mixture. Bake at 350° for 1 hour. Serves 4.
Separate eggs. Beat egg whites until stiff but not dry. Mix slightly beaten egg yolks with milk in saucepan. Add tapioca and salt. Cook over low heat or in a double boiler, stirring constantly, until mixture comes to a boil. Cool. Add sweetener and vanilla. Fold in beaten egg whites. Makes 4 (1/2-cup) servings.
Cook chicken breast and cut into bite size pieces. Add mixed veggies and cream of chicken soup. Pour into a casserole dish.
Chop onion. Cut up bacon and fry until crisp. Add onion, crisp bacon, 2 tablespoons bacon drippings, sugar, mustard, catsup and garlic salt to beans in a 3-quart casserole. Cover mixture with country-style pork ribs. Cover and bake 3 to 4 hours at 350°. Makes 6 servings.
Cream margarine and sugar. Add vanilla, flour and potato chips. Mix well. Drop onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine egg nog, sugar, corn syrup and salt in a Dutch oven; cook over low heat, stirring frequently, until mixture reaches soft ball stage (234°). Cool to lukewarm. Add butter and beat until mixture is no longer shiny (about 5 minutes). Stir in fruit or raisins and pecans. Spread in a buttered 8-inch square pan. Cool and cut into squares. Yields 25 squares.
Cook and drain noodles. Meanwhile, in hot oil, saute garlic and broccoli for 5 minutes. Add broth, basil, parsley, Parmesan cheese, cottage cheese and pepper. Stir over low heat until blended (about 2 minutes). Toss broccoli mixture with noodles. Serves 6 to 8 people.
Wash and stem tomatoes. (Be sure they have not started to turn.) Place dill in bottom of 1-quart jar. Fill jar to about 1 1/2 inches from top of jar with uncut tomatoes. To each jar, add garlic and another head of dill.
Brown meat, then add other ingredients in a microwave safe bowl. Microwave for 6 to 7 minutes. Serve over mashed potatoes.
Combine and form into balls. Grease a 9 x 13-inch pan with oil. Put meatballs in pan. May pour tomato sauce on top of some or all, depending on your taste. Bake at 325° for 45 minutes to 1 hour.
In large bowl, combine chicken, fruit and celery; mix well. Cover; chill. In small bowl, combine remaining ingredients. Cover; chill. Just before serving, combine chicken mixture, dressing and nuts.
Mix together pineapple and pistachio pudding mix. Add marshmallows, Cool Whip and walnuts. Let set overnight in refrigerator.
Bring pineapple juice and jello (no water) to a boil. Cool, then add milk and Cool Whip. Fold together very well. Pour into bowl and jell.
Mix together thoroughly. Add 2 teaspoonfuls to one cup of boiling water. Makes great gift!
Fry bacon and crumble. Add onion and green pepper. Cook and brown slightly. Add cheese, pimento, peas and chicken. Heat thoroughly, using chicken broth if more liquid is needed. Add 2 cups cooked macaroni. Put in casserole. Bake 20 minutes at 350°. Garnish with tomato slices and olives.
Mix all ingredients together except margarine. Melt and pour over top of other ingredients in casserole dish. Bake at 350° for 45 minutes until bubbly and slightly brown.
Brown hamburger and drain off fat. Add remaining ingredients and simmer for about 1 hour. Serve on hamburger buns.
Layer into 2 or 3 layers the zucchini, tomato slices, onion rings, pepper rings. Dot with salt, pepper and margarine. Grate generously on top with cheddar cheese. Cover and bake at 350 degrees for 45 minutes to 1 hour.
Line a 9 x 13-inch baking dish with dried beef. Wrap each chicken breast with slice of beef and place in casserole dish. Mix together soups in a small bowl and pour over chicken. Bake in a preheated 225° oven for 4 to 5 hours, watching last hour to prevent overcooking. Yields 10 servings. Preparation time is 5 hours.
Cook pasta according to directions, drain well. Meanwhile, for sauce, in a medium saucepan, combine water, mushrooms, frozen beans, green pepper, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling, reduce heat. Cover and simmer for 4 minutes or until vegetables are tender. Do not drain. Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese until melted. To serve, pour over pasta. Garnish with tomato wedges. Makes 4 servings.
Separate egg whites and yolks. Beat egg whites until stiff. Fold in last. Cream sugar, shortening and egg yolk until a lemon color. Put flavoring in milk. Add flour, milk and everything else. Fold in egg whites last. Use a greased tube pan (do not flour it). Bake 2 hours at 300°. Cake should be brown and crusty on top. Allow cake to cool.
Drain pineapple; reserve 3 Tbsp juice. Combine flour, sugar and juice. Add cheese and pineapple. Spoon mixture into casserole dish. Combine melted butter and Ritz crackers. Sprinkle on top of pineapple-cheese mixture. Bake 30 minutes at 350° or till top is brown.
Stir together jam and chili sauce, then combine with hot dogs which have been sliced into 1/2-inch pieces. Heat thoroughly until warm. Spear with toothpick and enjoy.
In large bowl, combine 1/4 cup water and sweetened condensed milk. Add pudding mix. Combine thoroughly. Fold in 1/2 cup sour cream; mix. Add Cool Whip again; mix. When mixed, pour into prepared crust. Cover and refrigerate 4 hours or until set.
In a large saucepan, combine milk and half and half; heat slowly until just beginning to bubble. In a medium saucepan, melt butter. Add oysters and onion. Cook over low heat for 8 to 10 minutes or until edges of oysters begin to curl. Stir oyster mixture, parsley, salt, pepper and Worcestershire sauce into hot milk. Heat gently, stirring frequently. Be careful and do not boil. Serve with oyster crackers.
Put macaroni in greased casserole dish. Pour tomato juice on top. Put thick slices of cheese on top of juice. Bake 55 minutes at 350°.
Shred cabbage; slice pepper and onion very thin. Mix with 3/4 cup sugar. Bring to a full boil last 5 remaining ingredients, stirring, over high heat. Pour over slaw mixture. Keeps well; better the second day.
Slowly melt butter with sugar, corn syrup and water in a heavy 2 qt saucepan. Cook and stir constantly over moderate heat until mixture reaches 290° on a candy thermometer. Add 1 cup sliced almonds, stirring constantly. Pour in buttered pan and flatten out thin (1/8 inch). When cool, melt 4 ounces of chocolate and spread on candy. Sprinkle with almonds. When this hardens turn candy over and melt the other 4 ounces of chocolate and spread on candy, sprinkle the remaining almonds on candy. When this hardens break into pieces.
Saute onion and mushrooms in small amount of oil and margarine (medium heat). Stir-fry chicken pieces in Pam-sprayed pan with thyme. Cook spaghetti. Cook broccoli.
Place ingredients in casserole dish in layer as listed. Make as many layers as needed. Beat 2 eggs. Mix eggs with enough milk to cover entire casserole. Bake at 350° until brown and milk mix is absorbed.
Dip chicken in egg, then bread crumbs and brown. Place in baking dish. Add lemon juice, wine, broth and oregano to pan used to brown chicken. Simmer, loosening bits stuck to pan, for 5 minutes. Pour over chicken. Bake at 350° for 45 minutes. (Can be assembled early in the day and then baked immediately prior to serving.) Serves 6 to 8.
Mix all cans together with vanilla pudding mix. Refrigerate. Add one chopped banana an hour or so before serving.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in mixing bowl. Beat well. Mix flour and soda; add to first mixture. Beat well. Add apples and pecans; mix well. Bake in tube pan 1 1/2 hours at 325°.
Brown chicken in oil. Remove from skillet. Saute vegetables in skillet until tender. Add rice. Pour into 9 x 9-inch casserole dish. Season. Place chicken on top of rice and vegetables. Pour chicken bouillon over chicken and rice. Cover. Bake for about 1 hour. Pork chops may be used instead of chicken.
Roll chicken in flour, brown in butter. Stir soup, seasonings and water into chicken drippings. Cook and stir to a boil. Spread Minute Rice (right from box) in 1 1/2-quart shallow casserole dish. Pour all but 1/3 cup soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mix. Bake, covered at 375° for 30 minutes or until chicken is tender. Makes 4 servings.
Melt butter in top of double boiler. Add flour, salt and pepper; cook until smooth. Add milk, asparagus and some of the liquid until smooth. Cut eggs lengthwise into quarters and add to mixture. Add pimentos. Serve hot on thin crackers.
Make jello with 1 cup boiling water. Add 1 cup Hunt's tomato sauce instead of cold water. Add vinegar, salt and pepper, diced vegetables, olives and shrimp. Pour into mold and let set in refrigerator until firm. Unmold onto plate. Garnish with hard-cooked eggs.
Mix bacon, ground chuck and sauteed onion. Blend in catsup, vinegar and brown sugar (*or use 1/4 cup brown sugar and 1/4 cup molasses). Stir in remaining ingredients and mix well. Bake 45 to 55 minutes in a 350° oven or 2 to 3 hours in a crock-pot. Serves several.
Blend soups together in separate bowl.	Add cut up carrots, celery and onions.	Put over first layer of chicken in casserole. Sprinkle with Pinch of Herbs, Lawry's, generously.	Pour half of soup mixture over the chicken and veggies.	Do another layer of chicken and veggies and soups. Sprinkle generously with Pinch of Herbs. Julienne the celery and carrots; cut onion in thin round slices. Cover; bake approximately 1 1/2 hours at 350°. Sauce plentiful for over noodles or mashed potatoes.