HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pineapple chunks in medium size buttered casserole dish. Mix cornstarch and sugar. Add to pineapple. Stir lightly, but do not stir after this. Sprinkle cheese over pineapple. Sprinkle crackers over cheese. Pour butter over crackers. Bake at 350° for 30 minutes. Very good with ham or pork.
Place Cheez Whiz and soups in crock-pot to warm. Thaw frozen broccoli and drain well (may be cooked, if desired). Brown hamburger meat, using no seasoning. Add broccoli and hamburger meat to cheese mixture. Serve warm.
Preheat oven to 350°. Thaw pie crusts. Mix filling with spatula. Prick one of the pie crusts with fork several times and cook for 5 minutes. Add filling to the cooked pie crust. Top with second pie crust. Crimp edges. Pierce top for vent. Cook for about 40 minutes or until lightly brown.
Mix all ingredients together lightly. Chill thoroughly. Just before serving, drain and toss together with mayonnaise to moisten. Serve on crisp lettuce. Garnish with tomato sections, lemon wedges and sliced hard-cooked eggs. Serves 4.
Melt butter at low heat. Mix sugar until well blended. Add eggs, hot water and vanilla. Sift flour, baking powder and soda, add to sugar mixture. Mix well. Mix nuts and 1/2 cup chips and 1/2 cup marshmallows. Bake 20 minutes at 350°. Cool. Serve pie with scoop of ice cream.
Fry bacon until crisp; reserve 2 tablespoons drippings in pan. Crumble bacon; set aside. Saute onion in drippings until tender. Add bacon and remaining ingredients. Simmer 5 to 10 minutes or until thickened and heated through, stirring occasionally.
Wipe the 6 pieces of salmon dry and arrange in a well buttered baking dish. Sprinkle the grated onion and other seasonings over the top of the fish. Pour all the cream over the fish. Bake 25 to 30 minutes. Serve sprinkled with chopped parsley and lemon wedges.
Cut up chicken and boil until tender. Take chicken off bones. Put 1/2 of chicken in large casserole dish that has been sprayed with Pam. Put 1/2 cup onions, 1/2 cup celery and 1/2 bag crumbs over chicken. Mix 2 cups chicken broth with soup. Pour over mixture in dish. Place remainder of chicken, celery and crumbs in dish. Top with other 1 1/2 cups broth. Bake at 350° for 45 minutes.
Roll each piece of chicken in melted butter or oleo until well coated. Combine chopped garlic, cheese and crumbs; press firmly around each piece of chicken. Bake 45 minutes, uncovered, at 350°.
Cream margarine and sugar. Add other ingredients; mix well. Roll into balls. Place on a greased cookie sheet and flatten with a fork or glass coated with sugar. Bake at 350° for 10 minutes or until light brown.
Heat oven to 350°. Grease pie plate. Sprinkle pecans in pan. Beat remaining ingredients until smooth (can use blender). Pour into pie plate. Bake until knife inserted in center comes out clean.
Cream sugar and oleo. Add dates. Bring to a boil for 3 minutes, stirring constantly. Add cereal, nuts and vanilla. Take out by teaspoon and roll in coconut.
Mix ingredients well. Pour into a greased and floured 9 x 13 pan. Bake in 350° oven for 25 to 30 minutes or until it tests done.
Beat the cream cheese and the powdered sugar together. Then add Cool Whip and strawberries. Next, add to graham cracker pie crust. Let set for at least 4 hours or overnight.
Begin mixing condensed milk and water, adding instant pudding simultaneously. Beat thoroughly with electric mixer. Put in refrigerator for 10 minutes; begin beating whipping cream. Take first ingredients and mix thoroughly with whipping cream. Layer vanilla wafers and sliced bananas. Pour layer of mixture, then repeat twice. Cover and refrigerate; enjoy.
Heat milk to scalding; dissolve sugar and shortening in milk in large covered bowl. Let cool until lukewarm. Put yeast in small amount of warm water, enough to dissolve yeast. When milk cools to lukewarm, add yeast. Stir in enough flour until it's like cake batter. Cover and let set for 1 1/2 hours. Then add salt, soda and baking powder. Stir in more flour, it won't be of kneading consistency. Leave in refrigerator at least 2 hours. Can be left overnight. Take out; roll out rolls, let rise 2 hours before baking.
Mix in order	given.	Refrigerate overnight.	Bake at 350° for 1 hour in well-greased 9 x 13-inch pan.
Pour scalded milk over bread crumbs. Stir in butter, onion, cheese and salt. Mix well. Beat egg yolks and add. Stir in cooked macaroni. Beat egg whites to form soft peaks. Fold into macaroni mixture. Pour into buttered casserole and sprinkle with paprika. Bake at 350° for 1 hour.
Mix yeast with milk and sugar. Combine flour, soda and salt. Cut shortening into dry mixture with pastry cutter. Add milk-yeast mixture and stir until ingredients are moist. Turn out on lightly floured surface. Knead 4 or 5 times, roll to about 1/2-inch thickness, and cut with floured biscuit cutter. Dip in melted margarine and place on greased baking sheet. Let rise, covered, about an hour. Bake in preheated hot oven 12 minutes or until nicely browned. Makes about 36.
Cream shortening, add sugars and cream well. Add beaten eggs, vanilla and milk. Add flour sifted with soda, baking powder and salt. Add raisins, coconut and pecans; mix. Then add oatmeal last. Mixture will be thick. Drop on ungreased cookie sheets, flatten slightly and bake about 10 minutes in 350° oven. Makes about 7 dozen cookies.
Coat chops as package directs. Line oblong dish with paper towel. Arrange chops, ribs toward center. Heat on Medium 15 to 17 minutes.
Heat the oil in 12-inch skillet over moderately high heat for 1 minute. Add the sausage and saut, stirring occasionally for 5 minutes. Drain on paper toweling. Reduce the heat to moderate; add the onion in the skillet. Saut, stirring occasionally, for 3 minutes or until softened. Add the garlic and saut, stirring occasionally, for 2 minutes. Stir in the tomatoes, lima beans, marjoram and pepper. Bring to a boil, then cover and cook for 10 minutes. Stir in the corn and sausage, then return the mixture to a boil. Cover and cook for 5 minutes or until the lima beans are tender and sausage is cooked through. Serves 4.
Combine softened cream cheese and Cheddar cheese, mixing well, until blended. Add lemon juice, pimento, green pepper, onions, Worcestershire sauce and salt. Mix well. Shape into ball. Roll in finely chopped dried beef and chill.
Beat eggs slightly. Blend in syrup, milk and salt. Add cereal and bread cubes. Pour into well-greased 1-quart casserole. Bake at 350° about 50 minutes or until golden brown. Serve warm. Yields 6 servings.
Mix together. Keep in refrigerator. Great on toast, French toast, pancakes or waffles.
Mix flour, sugar and salad dressing together. Dissolve cocoa and soda in the water. Mix liquid with the other ingredients. Bake at 350° for 25 to 30 minutes.
Mix all ingredients. Separate into 3 rolls, and cover with plastic wrap. Refrigerate for 3 days. Remove from fridge, and bake on oven rack, at 350° for 1 hour. (Make sure you have drip pan beneath the oven rack.)
Cook bacon about half cooked; wrap around the whole water chestnut. Place in cake pan and mix tomato catsup and brown sugar together. Pour over water chestnuts. Bake until bacon is completely cooked, about 30 minutes, in 350° oven.
Melt chocolate chips and milk in pan over medium heat. When melted, remove from heat. Add salt, vanilla and nuts. Pour into a 9 x 9-inch dish and chill for 2 hours.
Chop up and mix together cauliflower, broccoli, grated cheese, peas, bacon bits and sunflower seeds. In separate bowl, mix Miracle Whip, sour cream, garlic powder and sugar. Stir all together. Store in refrigerator covered.
Combine cranberry and pineapple juices, sugar and almond extract, stirring until sugar dissolves; refrigerate 4 hours. Just before serving, stir in ginger ale. Yield: 1 gallon.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Top with cream cheese batter. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serves 8.
Wash and slice squash, soak in salted water 10 to 15 minutes. Dip into cornmeal; fry in shortening until golden brown on both sides.
Mix mustard and sugar; add vinegar. Stir in eggs and cook 10 minutes, stirring constantly. If too thick, thin down with extra vinegar, adding a little at a time until desired consistency is reached.
In saucepot, prepare fettuccine as label directs, adding frozen spinach to pot during last 5 minutes of cooking; drain. Return fettuccine to pot; keep warm. In 2-quart pan, mix milk and cornstarch until smooth. Add margarine, salt and nutmeg. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook 1 minute. Stir in grated Parmesan cheese and crumbled Blue cheese. Add sauce to pasta in saucepot. Toss gently until well coated. Makes 4 servings.
Drain oranges, peaches and pineapple. Combine all fruit in a large bowl and gently toss. Combine pudding mix, orange juice and poppy seed in another bowl; mix well. Pour over fruit and gently toss. Chill overnight. Serves 10.
On stove top or in microwave oven, blanch asparagus for 3 minutes. Drain well; set aside. In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream. Cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp. In a buttered 2 1/2-quart casserole, arrange half the asparagus. Pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Preheat oven to 300°. Cream butter, shortening and sugar together. Add eggs, one at a time.
Cook cauliflower in boiling, salted water for 10 minutes; drain. Melt butter in a large skillet. Add onion and saute until golden. Add cauliflower and 2 tablespoons of water. Cover and simmer slowly for 10 minutes. Add 1 extra tablespoon of water if necessary. In a large saucepan, bring stock to simmer. Add cauliflower and simmer 30 minutes, partially covered. Puree soup, 2 cups at a time, in blender or food processor. Just before serving, bring soup to a boil. Beat yolks with cream and stir into soup off heat. Garnish with dash of nutmeg, parsley or chervil and croutons. Serves 8 to 10.
Combine Cheddar cheese and cream cheese until blended. Add 1 tablespoon pimento, green pepper, onion, Worcestershire sauce and lemon juice. Mix well. Chill. Drop 6 (1/3 cup) measures of mixture into triangle shape on a serving platter. Drop remaining mixture at base of triangle. Smooth to form tree. Top with parsley, nuts and remaining pimento. Serve with Triscuit wafers. Makes 2 cups.
Wash and hull strawberries and mix with sugar. Put alternate layers and bread cubes into a buttered baking dish. Dot with butter and bake in a hot oven. Serve hot with cream. Bake at 400° oven for 30 minutes. Serves 4.
Mix together and bake in 9 x 13-inch pan at 350°. This recipe has no eggs and stays real moist.
Bring water, vinegar and canning salt to a boil. Wash cucumbers. Drop in enough cucumbers to fill a quart. Stir these around when they change color. Put into jar.
Cream sugar and shortening together well. Add butter and beat until fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and buttermilk alternately with flour, soda and salt, which have been sifted together. Mix well. Add coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and floured layer cake pans. Bake at 350° for 30 minutes. Cool and frost with Cream Cheese Frosting.
Combine ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly.
Mix together. Store in airtight container. Dilute 1 tablespoon to cup.
Brown meat and drain; add water, rice, onion and soy sauce. Simmer for 25 minutes or until rice is done.
Boil all the ingredients until hard ball stage (270°). Add 1/2 teaspoon soda. Pour over 3 to 4 quarts popped corn. Stir until every kernel is coated. When cold, it will not be sticky.
Mix together with fork, yellow cake mix (minus 1 cup), 1 stick margarine and beaten egg. Press into bottom of 9 x 13-inch pan. Mix together pumpkin, 3 eggs, brown sugar, 1/4 cup white sugar, cinnamon and milk and pour over cake mixture. Spread evenly. Mix reserved cake mix, 1/2 cup white sugar, 1/4 cup margarine and chopped nuts until crumbly and sprinkle over filling. Bake at 350° for 50 to 55 minutes. Let cool. Refrigerate.
Blend milk, cherries, lemon juice, pineapple and pecans in mixing bowl. Pour into pie shell; chill. Top with whipped cream.
Cook egg noodles. Drain and rinse. In skillet, brown ground chuck. Add onion, green pepper, salt and pepper. Add tomato soup and water. Simmer for a few minutes. Fold in noodles and top with cheese. Put top on skillet and set off the stove until cheese melts. Serve with garlic bread and green salad.
Mix sugar, yeast and water; let stand 10 minutes. Sift dry ingredients together. Add shortening and cut into flour mixture. Add yeast mixture. Mix well. Roll out on floured surface and cut with biscuit cutter. Let rise 30 to 45 minutes. Bake at 350° for 15 to 20 minutes.
Roll up and put in refrigerator. Chill all night. Bake at 350° on ungreased sheet for 10 minutes.
Bring stock or broth to boil in a large Dutch oven. Add spices. Cut up or tear biscuits into half and drop into boiling liquid. Add chicken/turkey. Stir well and reduce heat. Cover and let cook for 10 minutes, stirring frequently. Salt and pepper to taste.
Cut carrots in pieces and combine all ingredients. Do not brown meat. Put in a 3-quart casserole. Bake covered in a 325° oven for 3 hours.
Brown turkey in nonstick pan. (Break it up as it browns.) Drain fat if any. Add spices and water. Cover and simmer 5 to 10 minutes.
Season fish with tony's. Melt butter in frying pan. Add fish, then onions. Fry 5 minutes on each side until done.
Boil sugar and milk 5 minutes and stir constantly. Let bubble rapidly. Remove from heat; add remaining ingredients 1 at a time in order. Stir until thick. Pour in buttered pan, 9 x 13-inch.
Butter 9 x 13-inch pan very well. Put chicken on top of rice. Mix together the soups and water and pour over chicken. Sprinkle with seasoned salt. Bake at 350° for 2 hours, uncovered.
Cover chicken with water (may add onion and celery to flavor broth) and cook 1 hour or until done, but not overdone. Remove chicken from broth (reserve broth); cool slightly. Discard skin and bones. Cut or tear chicken into 1-inch pieces. Heat oil in large, heavy pot. Add onion and garlic. Cook 3 minutes over low heat. Stir in chili powder, cumin, curry powder, oregano, allspice and pepper flakes. Cook 3 to 5 minutes. If mixture is too dry add 1/2 cup broth. Add sweet peppers and mushrooms. Cook, covered, 8 minutes. Add chicken, tomatoes, kidney beans, 2 cups broth, lemon juice, 2 tablespoons parsley and black pepper. Simmer, uncovered, over low heat for 1/2 hour, stirring occasionally. Add salt to taste and remaining parsley. More chicken broth can be added until you reach the desired consistency. Serve in bowls with a large spoonful of white or brown rice. Garnish with yogurt and chives or green onions, if desired.
Brown meat. Stir in everything else. Bake in oven at 400° for 30 minutes. Can also be put in kettle and cooked over campfire.
Brown meat and pour grease into a small container. In a good size skillet, mix the meat with spaghetti sauce (use 2 jars if you want it really thick, but the final product may be runny), cottage cheese and mushrooms.
Brown hamburger and drain off fat. Add tomato soup, Ro-Tel tomatoes, crushed garlic and red pepper. Let simmer while you cook the noodles. Drain noodles and mix together.
*If bread is not stale enough, sprinkle with water and put in oven for a few minutes.
Cook ground meat and onions in oil (about 5 minutes). Add next 4 ingredients. Stir in flour. Add 1 cup water and bouillon cube; bring to boil. Simmer for 5 minutes. Add Kitchen Bouquet. Pour in baking dish. Prepare Bisquick mix using milk. Spoon on top of mixture; spread lightly. Bake at 425° for 25 minutes. Add sour cream; sprinkle with cheese. Bake until cheese melts.
Sift sugar, cocoa and salt together. Add eggs, butter, milk and vanilla; mix thoroughly. Pour into unbaked pie shell and bake at 350° for 45 to 50 minutes.
Preheat oven to 400°. Prepare stuffing mix according to directions on box. Combine milk, soup and parsley. Set aside.
Brown lightly hamburger and salt. Add onion, soup and tomatoes; simmer for 15 minutes, then add the oregano, tomato paste, water, brown sugar and vinegar. Simmer for 1 to 1 1/2 hours. Add cooked spaghetti and serve.
Put fruit filling in a 9-inch baked pie shell. Cover with the following syrup: Crush 1 cup fruit very fine. Heat sugar with 1/2 cup water until sugar is dissolved. Add to the crushed fruit. Mix cornstarch with 2 tablespoons water. Make a smooth paste and add to the strained mixture. Cook until thick. Cool slightly; pour over fruit. Serve with whipped cream or ice cream.
Combine jello, hot water, sugar and grated lemon rind. When cool and syrupy, add 1 large can milk (chilled) and 3 tablespoons lemon juice. Whip thoroughly. Pour into pie shell.
Combine sugar, butter, salt, eggs, vinegar, coconut, pecans and raisins until smooth. Pour into unbaked pie shell. Bake in preheated 325 degree oven 40 to 45 minutes or until set in center. Cool at least 1 hour before cutting.
Cook macaroni until done; drain. Combine soup, vinegar, oil and sugar. Chop peppers and onion. Add to mixture. Add macaroni when cooled. Let set in refrigerator for several hours to thicken.
Cream together the sugar, eggs, butter and vanilla. Add remaining ingredients, stirring well. Pour into an 8 x 8-inch baking pan. Bake at 350° for 30 minutes.
For the apples, select Stayman or Granny Smith. Combine peeled and sliced apples, sugar, pineapple or orange juice and simmer for 6 to 8 minutes. Combine flour and spices in sifter and sift over boiling mixture. Cook, stirring 2 minutes longer. Add vanilla and butter. Let stand for 1/2 to 1 hour. Pour into pie pan lined with pastry. Top with lattice crust. Bake in a 425° oven for 30 minutes or until pastry is done.
Drain musrhrooms. Reserve liquid. Add enough milk to mushroom liquid to make 1/2 cup. In a mixing bowl, combine liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms. Mix lightly but thoroughly. Shape into a loaf in a 13 x 9 x 2-inch baking dish. Bake in a 350° oven for 1 hour. Combine catsup and corn syrup. Brush on meat loaf and bake 15 minutes more.
Mix all ingredients (except 1/2 stick of margarine and potato chips. Pour into greased casserole. Melt 1/2 stick margarine; pour over crushed potato chips. Put on top of potato mixture and bake at 350° for 1 1/2 hours uncovered. Serve hot. Serves 8 to 10 people.
Combine ingredients. Pour into pie crust. Place second pie crust on top. Crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes. Cool 10 minutes.
Crush cereal to measure 1/2 cup. Stir together with flour, cinnamon and sugar. Add butter until crumbly. Place apples in baking dish; top with crumb mixture. Bake at 350° for 40 minutes, until apples are tender.
Boil eggs until done 10-12 minutes. Set aside. Peel & cut up when cool.
Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta cooks, heat oil in skillet. Add garlic. Cook about 3 minutes. Stir in scallops, parsley, salt and butter. Cook over medium heat about 5 minutes. Pour over pasta. Serve with grated cheese. Serves 4.
Mix together pretzels, butter and 1/4 cup sugar. Pat into a 9 x 13-inch dish. Bake at 400° for 8 minutes. Let cool. Blend 1 cup sugar into cream cheese. Fold in whipped cream. Spread over cooled crust. Dissolve jello in boiling water. Stir in frozen berries. When slightly jelled, spread over cream cheese mix. Refrigerate several hours or overnight.
Heat oven to 250°. Place popcorn on 15 x 10-inch jelly roll pan. In large saucepan, combine sugar, margarine and corn syrup. Bring to boil over medium heat, stirring constantly; simmer for 2 minutes. Remove from heat. Stir in baking soda and vanilla. Pour mixture evenly over popcorn; mix well. Bake at 250° for 30 minutes, stirring twice during baking. Remove from pan immediately. Cool on waxed paper. Store in tightly covered container. Makes 8 cups.
In large bowl, beat butter, sugar and eggs (add one at a time) until smooth. Add flour, baking powder, milk, vanilla and almond extract and beat until smooth. Preheat oven to 325°. Butter and flour (nonstick as well) a 10-inch tube, Bundt pan, 2 loaf pans or mini loaf pans. Pour batter into pan. Bake 1 to 1 1/4 hours. Check after 45 minutes. (Knife will be clean when inserted in middle.) Cool 1 hour in pan. Freezes extremely well.
Options: Cocoa added for chocolate cream pie. Coconut added for coconut cream pie.
In small bowl, mix sugar, flour and cornmeal. In large bowl, beat eggs, butter, milk, lemon juice, rind and salt. Add dry ingredients and beat until smooth. Pour into unbaked pie shell. Bake at 375° for 45 minutes.
Batter: Melt butter in baking dish or baking pan. Mix dry ingredients: flour, baking powder, salt and 1/2 cup sugar. Add enough milk to make thin batter. Pour batter into baking dish over melted butter.
Cut up chicken. Add 5 cups water, salt, celery, carrot and onion. Simmer until chicken is tender. Remove chicken. Strain broth. Cube meat.
Mix and add enough milk to fill 5-quart freezer. Freeze as any other homemade ice cream.
Lightly cook onions in butter. Make crust in pie of crackers. Place onions over crust. Beat milk, eggs, salt and pepper and pour over onions. Sprinkle cheese over top. Bake 30 minutes in a 400° oven.
In a 5-quart Dutch oven, mix together tomato soup, tomato sauce, soy sauce, garlic salt and pepper. Add green peppers, onion and steak. Cook until tender. Serve over rice, noodles or macaroni. It's delicious!
Five minutes before serving, drop raw egg in top of each pepper. Sprinkle with paprika, salt and pepper. Return to oven until egg has set.
Mix well and let stand 2 hours. Mold into balls and roll in finely chopped nuts or sprinkle with paprika or roll in chopped parsley. For this amount of cheese, use 2 teaspoons each of garlic and celery salt and about 2 tablespoons of the sauces.
Bake cake as directed in 9 x 13-inch pan. Do not overcook. Slowly pour mixture of cream of coconut and condensed milk over hot cake. You may punch MANY holes with a toothpick so mixture is absorbed by cake. When cake is cooled, frost with Cool Whip and sprinkle with coconut. Cake is better if prepared a couple of days in advance. Refrigerate.
In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In small bowl, mix eggs and flour; stir in milk. Pour over potato mixture and mix well. Shape in fist size balls. Place in large cake pan 8 1/2 x 13-inch. Spray pan with Pam. Bake 45 minutes at 350°.
Cook first 5 ingredients until cranberry sauce is smooth. Pour over meatballs in crock-pot. Cook 3 to 5 hours on medium or low.
Chop cabbage medium-fine, enough to make 4 to 5 cups. Drain peas well and chill. Combine cabbage, peas and peanuts. Add salt and pepper to taste. Add mayonnaise. Serves 6 to 8.
Grease Bundt pan. Place nuts or raisins on bottom of pan. Place bread pieces in pan. Sprinkle brown sugar and pudding mix on top of bread. Cut butter into pieces and add to top of bread. Let rise overnight for breakfast or make at noon for evening meal. Bake 1/2 hour at 350°.
Heat milk in a saucepan until warm. Mix together until smooth sugar, shortening and salt. Stir the warm milk into creamed mixture. Add 1 yeast cake (crumbled), egg and flour. Beat with a spoon until batter is smooth. Cover and let rise for 30 minutes. Push down and shape into rolls. Let rise again for 15 minutes. Bake in a 425° oven for 12 minutes. Yields 2 dozen rolls.
In saucepan, bring to boil for one minute all ingredients. Pour over 2 cups flour in pie tin. Stir with spoon until moist. Knead into a ball and press out into pan with your fingers.