HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a greased 9 x 13-inch pan, layer pineapple followed by pie filling (do not mix layers). Top with dry cake mix. Sprinkle with cinnamon and top with thin butter pats. Top whole mess with nuts and coconut. Bake at 350° for 45 to 50 minutes.
Combine cake mix, Cool Whip and egg. Beat with electric mixer until blended. Batter will be very sticky. Drop by teaspoons into confectioners sugar. Roll lightly to coat. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Peel cucumbers; chop finely. Cook in small amount of water on medium heat for about 5 minutes; drain well and process cucumbers and 2 cups of the vegetable juice cocktail in blender or food processor until smooth. Pour into pitcher. Stir in remaining vegetable juice and celery salt. Serve over ice cubes in a tall glass, garnished with a cucumber slice. Yield: 8 servings.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan or 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup pure maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Just before serving, remove side of spring-form pan. Top with Maple Pecan Glaze. Refrigerate leftovers.
Mix dry ingredients. Make a well and put in water, oil and beaten egg. Mix well. Take a piece and roll pencil thin. Make a knot. Bake 1/2 hour at 350° on an ungreased cookie sheet.
Blend peanut butter, honey, and dry milk. Add raisins and mix well. Stir in graham cracker crumbs. Roll teaspoonful of mixture on wax paper to shape in logs. Refrigerate one hour. Make about 50.
Mix mayonnaise, lemon juice, onion, salt and other ingredients. Pour into greased 2-quart casserole. Bake at 400° for 15 minutes. Serve as a hot, open-faced sandwich or in a chafing dish/warming tray to spread on crackers.
Simmer chicken, 2 tablespoons onion and salt in just enough water to cook. When cooked, bone and cut into bite size pieces. Mix all other ingredients; except oil, with chicken. Spoon into baking dish and drizzle oil over top.
Cut green beans into serving size pieces and steam until tender. Saute onion in olive oil until translucent. Add lemon rind, dill and yogurt and heat thoroughly. Place green beans in casserole dish and cover with yogurt sauce. Top with bread crumbs. Bake at 350° for 15 to 30 minutes, until sauce is bubbly.
Mix chili powder, cream of chicken soup, cream of mushroom soup, broth from chicken and Ro-Tel tomatoes together. Spray 3-quart casserole with Pam. Crunch up Doritos. Grate Cheddar cheese. Layer the Doritos, chicken, onion, bell pepper, soup mixture and cheese. Repeat 4 layers. Bake for 1 hour at 350°. Serves 8 to 10.
Cook sugar, water and corn syrup until it forms a soft ball when tested (238°). Beat egg white stiff. Add marshmallows, then the syrup, very slowly, beating constantly. Add flavoring. Beat until of the right consistency for spreading.
Mix dry ingredients together. Mix eggs, oil and vanilla together. Add to dry mixture. Add pineapple (drained) and zucchini to batter. May add raisins and/or nuts.
Beat egg, add melted butter and stir into cake mix. and press into lightly greased 9 x 13 pan. Sprinkle chopped nuts over dough and press into mixture. Combine cocoa with sugar Beat eggs into softened cream cheese. Add sugar mixture. Pour over cake mix. Bake at 350° for 45 minutes. Cool. Cut into squares.
Cook macaroni as directed on package; drain. Meanwhile, in large saucepan over medium heat, brown ground beef and onion; drain. Stir in cooked macaroni, soup, beans and corn. Cook until thoroughly heated. Makes 6 servings.
Bring 2 cups milk to a boil in a large saucepan over medium heat. Stir in oleo and cabbage; simmer for 7 minutes, stirring frequently. Dissolve flour in 2 teaspoons milk and add. Heat thoroughly.
Bring to boil water, margarine and oil. Beat together eggs, buttermilk, soda, vanilla, flour, sugar and Choco-bake; add to margarine mixture.
Combine wine, sugar, cinnamon stick, bay leaf, and vanilla in 9 inch round pie plate or other baking dish. Stir to blend. Cut thin slice from the bottom of each pear so it will stand upright. Place pears in wine mixture and spoon a little sauce over each pear. Bake at 350° for 45 to 55 minutes, basting frequently with wine as it thickens and pears become tender. Remove bay leaf and vanilla bean if used. Serve warm or at room temperature with wine spooned over each serving. Serves 4.
Thaw spinach and squeeze out excess moisture. Beat eggs with cornstarch. Add spinach and mix. Add remaining ingredients. Bake in greased 1 1/2 quart casserole at 325° for 40 minutes. Serves 6 to 8.
Mix sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in Cool Whip. Layer pudding, vanilla wafers and banana slices in dish. Begin and end layers with pudding mixture. May crush a few vanilla wafers to sprinkle on top of pudding for decoration.
A good deed is never lost: He who shows courtesy reaps friendships. And he who plants kindness gathers love.
Mix vegetables, celery, onion, cheese and mayonnaise together in greased casserole dish. Top with cracker crumbs and dot with butter. Bake at 350° for 25 minutes.
In large bowl, place potatoes, rosemary, parsley, garlic and olive oil. Salt and pepper the chicken inside and out. Toss ingredients in bowl gently and stuff chicken.
Combine all ingredients and mix well. Parboil ribs or chicken with fresh ginger until tender. Drain. Pour marinade over meat. Let set (can leave up to 4 hours). Bake, broil or barbecue.
Mix well. Bake at 350° for 30 minutes or until brown and bubbly on top. Serve with Tostitos.
Cook without stirring sugar and water until thread spins. Beat until stiff egg whites and salt. Add syrup in thin stream over egg whites, beating continuously. When nearly all of syrup is added, add cream of tartar, then add remaining syrup. Beat until it will hold its shape and nearly cool.
Place chicken pieces in casserole dish. Place soup, broth and Velveeta in a double boiler and heat until smooth and melted. Pour over chicken.
Heat oven to 250°. Combine cereal and pecans in greased 13x9 pan; set aside. Combine corn syrup, brown sugar, and butter in saucepan and bring to a boil over medium heat. Remove from heat, and stir in vanilla and baking soda. Pour over cereal and pecans. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool. Break into pieces.
Mix all ingredients together, except 1/2 cup of the noodles. Put in 1 1/2-quart size casserole, greased. Sprinkle the 1/2 cup noodles over the top. Bake in a 325° oven uncovered about 35 to 40 minutes.
Mix all ingredients together. Heat at 350° until hot. Sprinkle cheese on top when taken out of oven. May eat alone or with chips.
Cream sugar, oil and eggs; add flour, soda, salt and spices. Blend thoroughly. Add apples and pecans. Bake at 350° for 1 hour in 7 x 12-inch pan.
Prepare as directed for Pastry For Single-Crust Pie, but use these amounts. Divide dough in half. Roll out half of dough as directed in Pastry For Single-Crust Pie. Fit into pie plate. Trim pastry even with rim. For top crust, roll out remaining dough. Cut slits for escape of steam. Place desired filling in pie shell. Top with pastry for top crust. Trim top crust 1/2-inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Bake as directed in individual recipe.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk; fold in Cool Whip. Pour into pie shell and refrigerate before serving.
Whip cream cheese. Add Marshmallow Fluff and beat until smooth. Add lemon, strawberry or orange juice to flavor.
In small skillet, saute onion, garlic and curry powder. Remove from heat and stir in lemon juice, corn syrup, salt and pepper. In large bowl, cover chops with marinade and let stand 2 to 3 hours. Remove from marinade, keeping for basting. Grill 4 to 5-inches from source of heat for 20 to 25 minutes, turning occasionally and basting with marinade.
Cook zucchini in boiling water until crisp. Drain well. Toss with lemon juice and salt. Combine sugar, cinnamon and cream of tartar, nutmeg and flour in large bowl. Mix well. Stir in zucchini. Line a 9-inch pie plate with pastry. Pour in zucchini mixture. Dot with butter. Top with remaining pastry. Bake 400 for 40 minutes or until golden brown.
Mix all ingredients together until blended well. Pour over chicken or beef or both; cover and refrigerate 3 to 12 hours before cooking.
Cook spinach according to directions on package. Drain well. Press out excess water and set aside. Wash oysters and arrange in muffin pan that has been lined with foil baking cups. Stir together cooked spinach, chopped onion, parsley, 2 tablespoons melted butter, salt and hot pepper sauce. Top each oyster in cup with 1 tablespoon of spinach mixture.
Wrap cracker in 1/2 slice bacon. Bake at 375° until brown. Delicious.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and extract. Stir in almonds; mix well. Drop by teaspoon onto lightly greased baking sheets. Bake at 325° for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes 2 1/2 dozen.
Crumble sausage in medium skillet. Cook over medium heat until browned, stirring occasionally. Drain well. Line bottom of a buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
Preheat oven to 350°. In saucepan, over medium heat, in hot oil, cook celery and onion until tender, stirring often. Stir in soup and milk.
Place cake of ice or ice cubes in punch bowl. Add fruit juices; stir. Pour carbonated beverage carefully down side of bowl. Orange slices and whole fresh cranberries may be added for garnish. Makes 2 1/2 to 3 quarts.
Put all ingredients into blender and blend until fine (except jello, hot water, topping and nuts). Add jello, dissolved in hot water; cool first. Then chill overnight. Add nondairy topping. Sprinkle with nuts before serving. This salad is good with turkey at Thanksgiving time.
Combine first 5 ingredients and marinate chicken breasts for several hours or overnight in a covered bowl. Bake for 40 minutes at 350° or cook on grill.
Shred or chop lettuce. Add cooked meat and chopped tomatoes. Without opening bag squeeze the chips until crumbled well. Add cheese. Mix taco sauce and sour cream. Blend all ingredients well to mix. Better if sits in fridge a couple hours. Tasty!
Slice tomatoes in wedges. In small bowl, whisk vinegar, salt, pepper and mustard until blended. Whisk in oil and parsley. Pour over tomatoes. May add 1 cucumber, sliced. Makes 4 servings.
Lay the steak on a board and pound it. Cook the minced onion in the 1 tablespoon of drippings. Add breadcrumbs, seasoning, celery, parsley and milk, then spread the mixture over the steak. Roll it up like a jelly roll and tie it with string so it looks like a little body. Dredge the body with flour, brown it all around in the 2 tablespoons of drippings. Cover it with the sliced onions. Pour boiling water into the pan. Cover tightly and simmer for 2 1/2 to 3 hours. Or bake it in a tightly covered roaster at 350° for 2 hours. When the body is tender and brown, a cup of sour cream may be added to make a marvelous gravy.
Melt 1 stick of butter and combine with graham cracker crumbs. Pat in bottom of 9 x 13-inch pan; set aside. Combine confectioners sugar, eggs and 1 stick butter; beat until fluffy. Spread over graham cracker crust. Spread crushed pineapple over filling. Slice bananas and arrange over pineapple layer. Spread Cool Whip over bananas and garnish with nuts and cherries.
Spread out rolls to form crust in a 10 x 15-inch pan. Bake at 350° for 10 to 12 minutes. Cool. Mix softened cream cheese, mayo and Ranch dressing. Spread over crust. Cover with chopped vegetable of your choice. Cover with sheet of waxed paper and press down with a cutting board to set. Refrigerate one hour or overnight.
Mix ingredients together to make a spreadable paste. Add more cheese if too moist or a little mayonnaise if too dry. Spread on lightly mayonnaised bread, cut into triangles or rounds. Broil until brown and bubbly.
Dissolve package of yeast in warm water; add sugar and shortening, salt, egg and flour. Beat until smooth. Make into dough and place in refrigerator overnight. Remove next day and roll into fairly thin 1/2-inch piece. Cut in small circles. Put melted butter on one edge; fold over and press edges together. Place in greased pan and let rise. Bake at 400° for 10 to 14 minutes.
Sift flour, soda, baking powder and salt together. Beat shortening and white sugar together. Add remaining ingredients in given order. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 10 minutes. Makes about 4 dozen.
Slice all fruits into small bite-size pieces. Pour over fruit the orange juice, using a little less water than called for in package directions. Needs to be refrigerated at least 2 days before serving. Serve in a fruit cup over orange sherbet ice cream.
Beat butter at medium speed with electric mixer until fluffy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour and next 3 ingredients. Gradually add to butter mixture, mixing well. Stir in morsels and nuts; drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
Mix flour, sugar and salt. Cut in Crisco to texture of small peas. Add egg. Mix together vinegar and ice water, then add to mix. Bring ingredients together, mixing as little as possible. Divide dough. Roll out to desired size on a lightly floured piece of waxed paper. Makes 2 pies and 1 crust. Bake crust 10 to 12 minutes in 425° oven. Bake fruit pie 25 minutes in 375° oven, then remove foil that covers the edges of the pie. Bake for 20 to 25 minutes more or until crust is golden.
Dissolve coffee in boiling water. Mix first 6 ingredients together; stir well. Sift dry ingredients together. Pour moist ingredients into dry ingredients; stir well.
In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, also forming stiff peaks. In a large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk and 3/4 cup water. Stir in egg whites mixture and whipped cream; mix well. Serve well chilled with chocolate sprinkled over each serving. Yields 12 servings.
Chop bacon into very small pieces. Fry until crispy. Remove from pan and saute onion in bacon fat. Set aside. Add cabbage and sauerkraut in frying pan and stir. (Add more bacon drippings.) Cover. Cook down. Add bacon and onions. Blend in cooked noodles.
Combine cheeses; add other ingredients. Chill and shape into ball. Roll in chopped nuts. Makes a large ball or 3 or 4 log rolls.
Rinse shrimp in cold water; drain thoroughly. Divide rolls into 8 triangles on lightly floured pastry cloth. Stretch each gently at wide edge. Place shrimp, cheese and green pepper on wide edge of triangle. Do not extend to edge (allow about 1/2-inch space at each side). Sprinkle lightly with black pepper.
Sift the dry ingredients together. Beat egg yolks until thick. Combine beaten egg yolks with milk and melted butter. Stir into dry ingredients. Add chopped pecans, mixing only until blended. Beat egg whites until stiff and fold into batter. Bake in hot waffle iron. Serve with favorite syrup or topping.
Using sharp knife, hollow out center or each onion leaving a 1/4-inch thick shell. Place onions in an 8-inch square glass pan; set aside. In a medium bowl, mix peas, mushrooms, carrots, thyme, pepper and granules. Fill onions with mixture. Cover tightly and microwave on High 7 to 9 minutes until onions are tender and the stuffing is hot all the way through. Makes 4 servings.
Shred the vegetables. Sprinkle with salt. Let stand 1 hour. Drain mix if water accumulates. Combine remaining ingredients in a saucepan. Bring to a boil 3 minutes. Pour over cabbage mixture. Stir well. Freeze in plastic bags or chill overnight to serve. Freezes up to 3 months. Yield: 10 servings.
Preheat oven to 350°. In a large bowl, cream sugar, shortening, eggs and extract. Gradually add flour, kneading until mixture is stiff enough to roll. On a lightly floured surface, roll dough 1/4-inch thick. Cut into desired shapes. Place on greased cookie sheets. Bake 10 to 12 minutes. Makes 6 dozen.
Beat eggs at room temperature. Add flour. Mix and add all other ingredients. Cook at 325° for 1 hour and 15 minutes. Let stand 10 minutes before serving. Will thicken as it cools. Serves 6 to 8.
Place flank steak in a large dish. Combine garlic, oil and wine and pour over meat. Refrigerate for 2 hours. Combine coriander, olive oil, red onion, salt and pepper and let sit at room temperature for 30 minutes. Grill meat over hot coals for 10 minutes. Slice meat diagonally against the grain. Drizzle with the coriander sauce.
Boil the ground orange (including peel) and water for 20 minutes. Add plums, raisins and pectin and bring to a boil. Add sugar. Bring to a hard boil, stirring constantly, for 1 minute. Skim and add walnuts. Seal in hot jars.
Use ungreased cookie sheet. Bake 6 minutes at 400°. Cool.
Remove all skin from the chicken; rinse and dry the pieces thoroughly. Dip in milk, mix cornflake crumbs with rosemary and pepper and roll in the seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan (line pan with foil for easy clean up). Do not crowd; pieces should not touch. Bake at 400° for 45 minutes. Crumbs will form a crisp skin. Makes 4 servings.
Cut fish into 4 portions, pat dry and brush with oil. In shallow dish, stir bread crumbs, Parmesan cheese, tarragon, paprika and pepper. Dip fish to coat both sides. Arrange on baking dish or pan. Sprinkle leftover crumbs on top. Bake at 450° for 8 to 12 minutes or until fish flakes easily. Do not turn during baking.
Grease a 9 x 13-inch pan. Sprinkle with nuts. Pull thawed bread into walnut size pieces. Fill pan with single layer of bread pieces.
Cream together shortening and peanut butter. Gradually add sugars. Mix well. Add egg, milk and vanilla. Beat well. Blend in dry ingredients. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove from oven and place solid milk chocolate candy kiss on top, pressing down so cookie cracks around edges. Return to oven. Bake 2 to 5 minutes longer.
Steam broccoli 6 minutes (until a little soft). Saute garlic in olive oil along with shrimp. Then add broccoli and continue to saute for a few minutes. Cook and drain pasta. Add the pasta to the rest of the ingredients. Saute for another 5 minutes or so. Add at least 1 cup of Romano cheese (more if you like). Mix well, add salt and pepper to taste.
In a large skillet, add oil, onion, pepper and tomato. Saute. Add cut up cabbage and water. Season with salt and pepper to taste. Cook with lid and simmer until cabbage is done.
Cover cucumbers with boiling water; let stand until next morning. Repeat this procedure 3 times (days). On fifth day, drain and slice cucumbers into 1/2-inch cubes or pieces. Combine remaining ingredients (sugar, spices, salt and vinegar). Bring to boiling point and pour over cucumbers; let stand 2 days. On third day, bring to boiling and seal in hot, sterilized jars. Hot water bath for 5 minutes.
Mix well, except salt; put in a 1 pound coffee can. Put cover on tight and seal with duct tape.
Put water and sugars in saucepan. Boil 5 minutes. Cool 5 minutes. Add coffee with wire whisk. Cool completely. Add vodka and vanilla. Age 2 to 5 days. Makes 5 1/2 cups.
Mix all five ingredients. Put in 13 x 9-inch baking dish. Top with (optional) additional cheese if you like. Bake in 350° oven for 25 minutes. Super easy, super good. Serve with garlic bread.
Break pasta into 3-inch pieces; cook as directed. Drain and rinse with cold water and refrigerate. Dice vegetables and mix into pasta; add jar of Salad Supreme and Italian dressing. Mix well and refrigerate overnight. Will last forever!
In a medium bowl, combine rice, Parmesan cheese, roasted peppers, egg, salt and pepper. Shape rice balls using 1/3 cup rice mixture for each ball. Gently insert cheese cube into center of each ball. Re-shape rice mixture around cheese cube to cover completely. Coat balls with bread crumbs.
In a microwave-safe bowl, combine the first six ingredients. Cover and microwave on high for 6 minutes or until the beans are tender. Sprinkle with bacon.
Preheat oven to 350°. In a large bowl, mix together butter, sugar, flour, eggs, pineapple, coconut, salt and vanilla. Pour the mixture into pie shell. Bake 40 to 50 minutes until set. Cover the pie with aluminum foil if the crust and filling get too brown.
Cook macaroni from dinner according to package directions. Drain thoroughly. While macaroni is cooking, melt 1/4 cup butter in large skillet. Add vegetables. Cook over low heat, stirring occasionally, until crisp-tender. Remove from heat and add macaroni. Stir in remaining 1/4 cup butter and milk. Sprinkle contents of cheese sauce packet over top. Continue stirring until cheese is thoroughly blended. Add pimento and mix gently. If necessary, return skillet to very low heat and continue stirring. Heat until mixture reaches serving temperature.
Place prepared shrimp in 2 quarts of rapidly boiling salted water; cook 4 to 6 minutes. Drain and cool. Cut each shrimp into 3 to 5 pieces, depending on original size. Add other ingredients, mixing well. Refrigerate 3 to 4 hours before serving. Yield: 6 to 8 servings.
Mix egg and milk together. Sift together flour, baking powder and salt. Cut in margarine or butter (as you would do for a pie crust). Mix sugar and cinnamon. Line the pan with peaches (in rows). Spread flour mixture on peaches. Sprinkle cinnamon and sugar over peaches. Bake in large, glass baking dish at 350° for 30 to 40 minutes or until done.
Preheat oven to 425°. Brush baking sheet with butter. Combine flour, soda and salt; mix well. Add buttermilk; mix. Turn onto lightly floured board. Pat into circular loaf, 8-inches round x 1 1/2-inches thick. Cut x into top of loaf, 1/2-inch deep. Bake 45 minutes.
Add sugar gradually to the beaten egg whites. Add vanilla and chopped nuts and drop by spoonfuls onto foil covered baking sheet. Bake 20 to 30 minutes at 350°.
Combine flour and pepper in a bag for shaking. Shake each piece of chicken in flour until coated. Melt butter in baking dish. Add flour coated chicken to baking dish (skin side down). Bake 30 minutes at 350°. While chicken is baking, combine soup, mushroom sauce and water in a pan and heat. After 30 minutes, turn chicken over. Pour off any remaining butter and cover with gravy. Bake for an additional 30 minutes at 350°.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes, if desired. Makes 6 servings.
Cook vegetables until tender. Layer vegetables in a casserole dish; add chopped chicken. Mix 3 tablespoons chicken broth with soup. Pour over chicken. Top with canned biscuits. Bake until biscuits are brown, about 30 to 45 minutes at 350°.
Cook vegetables in water for ten minutes. Melt butter; stir in flour until thickened, 1 minute. Add cheese and milk, stirring, until cheese is melted. Stir in corn; heat. Do not boil. Add bacon. Serves 8.
Cream together the cream cheese, milk, sugar and salt. Add whipped cream and fold in pineapple and relish. Pour into a 9 x 9-inch baking dish or individual paper baking cups. Freeze.
Brown meat and add celery, onion and 1/2 cup water (15 minutes). Add bean sprouts, vegetables, mushrooms, gravy, sugar, soy sauce and molasses. Cook until warm. Serve over rice.
Brown meat and onion; pour off grease. Cook macaroni. In large casserole dish, combine meat, macaroni, soup, tomato sauce, catsup, mustard, salt and pepper. Cook for 1 hour at 325°, covered.