HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread pie filling and pineapple in bottom of greased 13 x 9 x 2-inch cake pan. Sprinkle dry cake mix over fruit (do not stir). Top with nuts and coconut. Pour melted butter over all and bake at 350° for 50 minutes or until done. Serve cool with whipped topping. Serves 15.
Cook on low heat the sugar and pineapple and juice. Dissolve lemon jello and hot water. Combine all of this and let set until medium firm. Take whipped cream and mix with pimento cheese. Then add this to the jello and pineapple. Let set.
Cook sugar, syrup and water until it crackles in cold water, then add salt, peanuts and butter. Cook and stir until syrup browns lightly. Remove from heat and add vanilla and soda; stir and pour in 2 heaps on buttered containers. I use pizza pans to pour candy on. Measure all ingredients in advance.
Mix in order given, beating butter and sugar. Add eggs and vanilla, beating until light. Beat, beat, beat.
Saute onion and peppers. Stir in sugar, flour, butter, salt and pepper. Add squash and tomatoes. Cook until tender.
Slice cake 1-inch thick and pack tightly into 13 x 9-inch cake pan. Top with prepared jello (do not jell). Top with peaches. Top with instant pudding. Top with sliced bananas. Top with Cool Whip. Top with crushed peanuts and maraschino cherries, if desired.
Grease and flour a 9 x 12-inch pan. Mix all ingredients together. Pour into prepared pan.
Mix all ingredients together well. Pour into greased tube pan. Bake at 350° for 1 hour.
Melt together unsweetened chocolate and butter in microwave or saucepan. Add sugar, flour, eggs and vanilla. Mix well. Pour into well-greased 8 or 9-inch pie plate. Bake at 350° for 25 to 30 minutes. May be served with ice cream.
Grease a loaf pan. Cream margarine, sugar, eggs and vanilla. Add dry ingredients, then bananas, nuts and sour cream. Mix well. Bake at 350° for 1 hour.
Slice chilis and remove fiber and seeds. Layer chilis, then both cheeses. repeat layers. Final layer should be cheese. Blend eggs, flour and evaporated milk. Bake uncovered at 350° for 30 minutes. remove from oven and pour tomato sauce over casserole. Add a layer of both cheeses and bake uncovered for 15 minutes. Serves 6-8.
In a bowl, mix the cake mix, 1/2 cup evaporated milk and melted butter. Pour half of the batter in a greased and floured 9 x 13-inch cake pan. Bake at 350° for 6 minutes.
Place in bread tin that has been greased. Top off with slices of cheese. Bake at 350° for 20 to 30 minutes.
Place apples in baking dish. Combine 1 1/4 cups sugar, juice and water in saucepan. Bring to a boil. Lower heat and simmer 10 minutes. Pour over apples. Bake in 350° oven for 50 minutes or until apples are tender. Remove from oven and sprinkle with remaining sugar.
Combine water, dates, prunes and raisins in medium saucepan. Heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Remove from heat and add margarine, stirring until melted. Cool to room temperature.
Boil hen until done. (I have used chicken pieces, legs, thighs, breast to equal 5 pound hen.) Reserve broth. Saute celery, onion, mushrooms and bell pepper in 2 tablespoons butter. In a large pan make a sauce of 2 tablespoons butter, flour and milk and add cheese (cut in small pieces) and stir until cheese melts. Add sauteed onion, celery, pepper and mushrooms. Cut chicken into bite size pieces and add to sauce. Boil spaghetti in chicken broth. When spaghetti is done, drain all but one cup broth and add sauce to mixture. Put into casserole (1 large or 2 medium). Top with Parmesan cheese. Bake at 350° for 45 minutes.
Mix Cool Whip and pudding. Add a little green cake coloring, then add the balance of ingredients. Put in refrigerator to chill.
Cut steak into 1/2-inch strips and lightly salt. Mix 1/2 teaspoon salt and the pepper with 1/4 cup flour. Dredge meat and brown in hot oil. Set aside remaining seasoned flour. Drain tomatoes, reserving liquid. Add tomato liquid, water, beef stock base, onion and garlic to the meat in skillet. Cover and simmer 1 1/4 hours. Add green pepper strips and Lea & Perrins and simmer 5 minutes more. Blend in tomatoes and reserved flour and simmer about 5 minutes. Delicious with noodles or rice. Serves 6.
Wash pig feets, season to taste. Let set 30 minutes in seasoning with vinegar. Cook feet until done, add hot sauce and more vinegar, ketchup and barbecue sauce. Let it cook down to a simmer. Serve.
Spray large Pyrex pan (9 x 13-inches) with oil. Mix all ingredients. Bake at 350° for 45 minutes.
Pour juices into 20-cup electric percolator. Place remaining ingredients in basket. Allow to go through cycle. Serve hot. Makes 20 (1/2-cup) servings.
Thinly slice smoked sausage and place in a large skillet with onion, bell pepper and garlic. Saute over medium heat until onion and bell pepper are tender. Add Ro-Tel tomatoes, tomato paste, salt and pepper. Bring to boil, reduce heat and simmer for 10 minutes. Place rice in a large casserole dish. Pour sausage and tomato mixture over rice; stir together. Top with cheeses and olives. Place in a 350° oven until cheese melts and casserole becomes bubbly, about 30 minutes.
In a large pot melt Crisco; add flour stirring until golden brown. Add onion, pepper and celery; saute vegetables for 5 to 10 minutes. Add tomato puree, tomatoes, seasonings, and water to vegetables; simmer for one hour. Twenty to thirty minutes before serving add shrimp and simmer for five to ten minutes; then add instant rice. Turn off stove and let stand for 10 minutes before serving.
Brown meat in small amount of oil. Add horseradish, onion soup mix, tomato juice, mushroom gravy and water. Simmer 1 hour. Add more water to make as much liquid as before; bring to a boil. Add vegetables. Turn down the heat and simmer until vegetables are done. Thicken with cornstarch, if desired. Serve with hot butter.
Cook chicken breasts; skin, debone and chop them coarsely. In skillet, saute onions in butter. Add chopped chicken, olives, sour cream, cream cheese, green chilies, 1/2 of the cheeses and the chicken soup. Assemble the tortillas in a greased baking dish as follows: Steam to make them pliable and fill the center with the chicken-cheese mixture. Roll and place in baking dish with the seam down. When the pan is full, sprinkle remaining cheeses over the top. Cover with foil; bake for 30 minutes at 350°, or until bubbly. Makes approximately 12 enchiladas.
Cook broccoli according to directions. Drain and set aside. In a skillet, saute onion in butter until tender. Stir in soup, mustard and salt. Heat until bubbly. In a 1 1/2-quart casserole dish, arrange half of broccoli and top with half of eggs, half of cheese and half of mushroom soup. Repeat layers. Bake at 350° for 20 minutes. Sprinkle onions on top and bake 5 minutes more. Yields 6 servings.
Put 1 layer of asparagus in casserole.	Top with 1 egg, sliced, and 1/2 the cheese and chestnuts. Repeat layer. Pour undiluted soup over all.	Put a few cheese squares over top. Bake at 350° for 35 minutes.
Mix eggs, sugar, flour and pineapple juice together and cook until thickened. Cool overnight. Next day, whip whipping cream and fold pudding into cream. Add oranges, pineapple, grapes, bananas, apples and walnuts to pudding mixture and enjoy.
Mix cake mix according to directions on box, adding creme de menthe. Then bake in 9 x 13-inch pan. Cool completely.
Put artichokes in pint jar with lid. Mix other ingredients and pour over artichokes. Rotate jar to keep artichokes moistened. Refrigerate 2 to 3 days before serving.
Sift together soda, cinnamon, salt and flour. Put diced apples in large bowl. Add sugar, oil and nuts; mix well. Add beaten eggs, vanilla and rest of ingredients. Mix well. Pour into well-greased 9 x 13-inch pan. Bake 1 hour in a 350° oven.
Drain liquid from pineapple reserving juice (should be 1 cup of juice). Put juice in saucepan and bring to boil. Remove from heat and add cherry Jell-O. Dissolve well. Add the can of whole cranberry sauce and mix well. Add pineapple, celery and nuts (optional). Pour into serving dish or Jell-O mold. Chill until set.
Lightly grease 13 x 9-inch pan. Mix all ingredients. Pour into dish. Mix bread crumbs (1/2 package seasoned stuffing mix) and 1/2 stick margarine. Bake at 350° for 1 hour.
Put cottage cheese in large bowl. Add crushed pineapple and mandarin oranges, drained. Add Cool Whip, then add jello. Mix; let set several hours.
In one bowl, combine first 6 ingredients. Beat at least 12 minutes at fastest speed of mixer. (If using Kitchen Aid mixer, beat at #7.) Add 1 cup cake flour (Softasilk) to mixture; beat well.
Mix together honey and buttermilk. Marinate chicken overnight. Mix all dry ingredients. Heat oil to 325°. Remove chicken from marinade and dredge through seasoned flour. Fry in oil for 8 to 10 minutes, depending on size of chicken. Serve on top of Blue Cheese Slaw.
Prepare cake mix as on package. Pour batter into 2 round pans, 8 or 9-inches. Bake as directed. Cool 10 minutes. Remove from pans; cool completely.
Mix together. Add cheese mixture to crepe. Fold one side then the other. Add sauce, then sprinkle with remaining cheese. Bake at 400° for 20 minutes or microwave.
Heat butter and oil to sizzling. Brown the beef. Reduce heat and brown onions. Season with salt and pepper and stir in the garlic. Layer the beef and onions in a casserole. Pour in beer and stock. Stir in the sugar. Add the bouquet garni.
Preheat oven to 350°. Beat egg whites with a mixer until stiff. Add the other ingredients by folding gently in. Drop by teaspoon onto cookie sheet. Turn oven off and put cookies in. Forget them. They are ready to eat in a few hours.
Slice cooked chicken against grain in 1/4-inch thick slices. In large bowl, combine chicken, scallions and half the cheese. Add cumin to taste. Place mixture onto each tortilla and roll up. Place in ungreased baking pan, seam side down. Pour enchilada sauce over all. Top with remaining cheese. Bake at 350° approximately 30 minutes.
Cream butter, sugar, eggs and vanilla. Stir in milk and raisins. Sift in flour, baking powder and salt. Stir until well blended. Chill one hour.
Mix all ingredients together. Pour into well-greased, hot iron frying pan. Cook in a preheated 400° oven for approximately 30 minutes, or until done.
Simmer apricots in 1 cup water. Cover for 15 minutes or until tender. Drain, reserving 1/4 cup liquid. In processor or blender, combine apricots with liquid and sugar, blend until smooth. Add cheese, sour cream and nutmeg. Blend until smooth. Cover and chill.
Boil for 1 minute, milk, sugar and oleo. Mix peanut butter, oatmeal, cocoa and vanilla. Add to boiled mixture and stir until well blended. Drop by teaspoons onto waxed paper.
In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute celery and onion in the drippings until tender. Add mushrooms, sage, salt and pepper; saute for 5 minutes. Remove from the heat. Stir in stuffing, celery leaves, parsley and bacon; mix well.
Combine the first five ingredients. Preheat oven to 350°. Stuff the chicken breasts and tie with kitchen string. Brush the outside of the breasts with the oil which has been blended with paprika and, optionally, 1 teaspoon salt. Place in a shallow casserole. Place stemmed while grapes around fowl. Bake about 35 minutes, until delicately browned. Brush with oil and baste frequently (at least 3 times) with orange juice or mixture.
Mix fruit together. Mix pudding and pineapple juice. Pour over fruit. Refrigerate a few hours before serving.
Put 2 quarts water in medium saucepan. Bring to a boil. Add a pinch of salt (vegetable oil, optional) and noodles. Continue boiling about 12 minutes or until noodles are tender. Brown ground beef and drain off excess fat. Mix spaghetti sauce and ground beef and pour over noodles.
Brown noodles and rice in butter. Add next 5 ingredients to the noodle and rice mixture. Cook in covered pot for 20 minutes. Lower heat and simmer for 10 minutes longer. Remove cover, mix lightly and continue cooking 10 minutes longer on low heat.
Mix all ingredients together. Put in oven; bake at 300° for 20 minutes. Remove from oven; top with Ritz cracker crumbs. Put back in oven; let brown.
Cook white Karo syrup and water until it spins, then add peanuts and sugar. Stir until they pop good. Then add vanilla and soda. Then you stir like crazy. Put in a margarine greased pan. Do not smooth or shake.
Combine first four ingredients and freeze. When ready to use, thaw couple of hours. Pour in ginger ale. I always make 2 recipes. Freeze a month ahead if need to.
Mix cucumbers, onions, peppers and salt. Cover with chopped ice for 3 hours; drain. Combine remaining ingredients. Pour over cucumbers and bring to a boil. Pour into jars. This is good on hot dogs or hamburger sandwiches!
Brown onion in 2 tablespoons shortening. Add hamburger meat, mushroom soup, corn and tomato juice. Next, add cooked noodles and hot pepper sauce. Salt to taste. Spread in casserole dish with part of cheese. Bake 30 minutes at 350°. Add remaining cheese on top.
Put sugar, vinegar and oil in small pan and heat until sugar is dissolved. Cool and pour over kraut, peppers, celery and onions. Mix thoroughly and place in refrigerator for 24 hours before serving.
Mix in the order given. Add a handful of chopped nuts and raisins if desired. Put into two well-greased loaf pans. Bake at 350° for an hour or until done. Serve warm with whipped cream.
Brown hamburg and drain. Add taco seasoning and water according to the package. In large bowl, add hamburg, kidney beans, taco sauce and Catalina dressing. Mix well. Add remaining ingredients plus any you prefer.
Preheat oven to 400°. Spread each foil sheet with a little margarine. Divide sweet potatoes, garlic and tarragon equally on the foil pieces and dot with the remaining margarine. Salt and pepper to taste.
Arrange chicken in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices. Combine soup and milk; stir well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
Cream butter and sugar. Add eggs, one at a time; mix well. Add sifted dry ingredients alternately with mixture of sour cream and vanilla. Beat until smooth after each addition. Pour half the batter into greased 9 x 9 x 2-inch pan and sprinkle half the topping mixture over it. Cover with rest of batter, then sprinkle with remaining topping. Bake at 325° for 45 minutes.
Mix together the graham crackers, butter and sugar. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Remove from oven and set a couple of minutes.
In medium bowl, combine egg and yogurt; add cake mix. Stir until well combined. Stir in raisins. Pour batter into a greased 8 x 8 x 2-inch pan. In small bowl, stir together the sugar and cinnamon; sprinkle evenly over batter in pan. Bake in a 350° oven for 30 minutes, or until cake tests done. Cool on wire rack. Makes one coffee cake.
Blend all ingredients together. Cut crust off of bread. Spread on one slice, top with second slice. Cut in quarters. Do this until all bread is used. Then ice top and sides of each square with cheese spread. Top with 1/2 inch square of bacon. Tray freeze. Bake in top of oven at 400° for 15 minutes. Broil thereafter if necessary.
Grease skillet and heat. Pour in skillet. Bake at 400° about 10 to 15 minutes. It's best to use an iron skillet.
Heat oven to 350°. Prepare macaroni and cheese. Use milk. Add peas and soup. Mix well; pour into 1 1/2 quart casserole. Slice Spam diagonally and arrange around edge of dish; bake 30 minutes.
Mix all ingredients. Heat and pour into pie crust. Top with the other crust. Bake until the crust is brown and done.
Mix sugar, flour and cocoa. Slightly beat yolks and add milk. Melt margarine in heavy skillet. Stir in sugar mixture until well blended. Remove from heat and add egg and milk mixture. Return to heat and stir until mixture thickens. Add vanilla and pour into crust. Beat egg whites until stiff. Add 6 tablespoons sugar, one at a time, and cream of tartar. Spread over chocolate. Bake at 325° until brown.
Place potatoes in large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender, then drain. Place potatoes in mixer bowl. Cut butter and cheese into small pieces and add to potatoes. Beat with electric mixer until light and fluffy. Beat in sour cream. Season with nutmeg, salt and pepper. Serve immediately or reheat in a buttered casserole at 300° for 20 minutes.
Mix meat, egg, onion, rice in a bowl, salt and pepper to taste. Cut around core of cabbage and remove it. Put cabbage in large pan of boiling water. Cook a few minutes until leaves can be removed. Remove leaves 1 at a time. Do not use very small leaves.
Place strawberries into graham cracker crust. Cook sugar, cornstarch, Jell-O and water until thick. Pour over strawberries in crust. Cool; refrigerate. Top with Cool Whip.
Beat eggs until thick and lemony. Add sugar gradually. Add milk and vanilla. Blend dry ingredients together and fold in mixture gradually by hand. Pour into greased and floured cookie sheet. Bake at 350° for 15 to 20 minutes. Spread 1 cup peanut butter over cake while still hot. Allow to cool and add melted 8 ounce Hershey chocolate bar. Spread evenly over cake.
Saute onion in butter. Add remaining ingredients. Simmer 15 minutes. Put 1 1/2 inches oil in skillet. Flour and salt chicken. Then put in pot with barbecue sauce and simmer for 30 to 45 minutes.
Saute margarine, onions, green pepper and celery. Cook rice. Add Cheez Whiz, soup and broccoli. Top with cheese; bake at 350° for 1/2 hour. Very good family favorite. Can be made in 2 dishes; freeze one.
Cream butter and sugar. Add eggs, one at a time. Add flour alternately with cream. Add flavoring. Pour into a tube pan that has been sprayed with Pam or greased and floured. Place cake in a cold oven. Set temperature at 325° and bake for 1 1/2 hours or until done. Cool on rack for 15 minutes. Turn out of pan.
In a mixing bowl, wash the avocado with a fork. Add remaining ingredients and mix thoroughly. Chill covered for at least 1 hour before serving.
Mix sugar, oil and eggs, then add strawberries and lemon juice. In a separate bowl, sift together flour and spices. Gradually stir dry ingredients into strawberry mixture. Mix thoroughly. Add nuts and pour batter into two greased loaf pans. Bake in oven at 350° for 1 hour.
Combine sugar, cocoa and flour in saucepan. Add milk and egg yolks; mix well. Cook over medium heat until thickened, stirring constantly. Add butter; mix well. Pour into pie shell. Spread meringue over filling, sealing to edge. Bake at 350° until light brown.
Combine caramels and milk in large bowl in microwave. Heat until melted. Stir in 1 cup powdered sugar, margarine and pecans. Cool to room temperature, then stir in cream cheese. Add 1 pound or more powdered sugar until mixture can be made into balls after being chilled. Chill for 2 hours. Roll into balls and place on wax paper and freeze for 1/2 hour until firm. Melt almond bark or chocolate and quickly dip bonbons in with toothpicks and place back on wax paper. Return to refrigerator until coating is hard. Store in refrigerator.
Place oatmeal, coconut, walnuts, bran and salt into bowl; mix well. Mix peanut butter and honey separately. Combine the two mixtures. Pack in pan. Cool and cut in squares.
In a bowl, cream together egg, egg nog, oil and nuts. In second bowl, sift together dry ingredients. Add to creamed mixture. Stir well. Place in greased and floured loaf pan. Bake in a preheated 350° oven for 1 hour. Makes a large loaf.
In a skillet over medium-high heat, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until asparagus is crisp-tender. Remove asparagus to serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately. Yields 4 to 6 servings.
Mix well. Put in greased pan. Bake at 300° very slowly until done. Remember that all ovens do not heat the same. Check heat and adjust if needed.
Cook pasta according to package. Drain and rinse in cold water. Combine garlic, mayonnaise, mustard and lemon juice in blender. Pour over pasta. Add rest of ingredients along with tomatoes, Parmesan cheese, salt and pepper to taste. Mix well and let stand for several hours or overnight. Serves 10 to 12.
Mix egg, onion, bread crumbs, salt and pepper until bread crumbs are moist. Add tuna and make into cakes. Brown in hot skillet until done, 5 to 10 minutes.
Melt butter in heavy saucepan. Add oysters and cook over low heat until edges curl. Slowly add the half and half and heat gently. Do not boil. Season with salt and pepper to taste. Serve steaming hot with oyster crackers. Seasoning is very important to this stew. Salt and pepper should be added according to personal taste. Flavor improves if allowed to stand for 10 to 15 minutes. Reheat gently.
Mix all ingredients. Drop by teaspoonfuls 2 inches apart on ungreased baking sheet. Flatten with a fork. Bake at 350° for 12 minutes. Makes 12 dozen.
Soften yeast in warm water. Sift flour, sugar and salt in bowl. Cut in margarine. Add milk, egg, raisins and yeast. Mix well. Chill in refrigerator, covered, from 2 hours to overnight. Cream 1/4 cup margarine. Add brown sugar, creaming well. Add nuts.
Peel and slice bananas into chunks. Put lemon juice or Fruit-Fresh on bananas to keep from turning dark. Add pineapple with juice and instant pudding to bananas. Stir.	Drain peaches and set juice aside. Add peaches to other fruit mixture. Drain mandarin oranges and add to fruit mixture. Stir.	For thinner pudding, add some or all of peach juice.
Add enough orange juice to juice from the pineapple to equal 1 1/2 cups of liquid. Bring to simmering point. Add gelatin, stirring to dissolve. Let cool to room temperature. Combine cottage cheese, yogurt and pineapple in blender. Add extracts, lemon rind and puree on low speed for one minute. Pour into cooled gelatin mixture and refrigerate until mixture begins to thicken. Beat egg whites until firm. Drop 1/3 beaten whites into cheese mixture. Blend well with whisk. Pour balance of egg whites into mixture and fold gently. Cool in refrigerator until almost set, about 45 minutes. Turn into baked pie shell. Sprinkle with chopped nuts and refrigerate. Allow two hours to set.
Use boneless, skinless chicken. Brush each piece with safflower oil. Dredge lightly in flour or bread crumbs. Season with pepper. Sprinkle with paprika. Bake at 425° for 35 to 40 minutes. Turn. Bake 10 to 25 minutes more or until tender.
Brown hamburger; drain, then mix beans, tomatoes, tomato paste and chili powder.
Combine ingredients and mix thoroughly. Pour into pie shell. Preheat oven to 325°. Cook for approximately 1 hour.
Preheat oven to 375°. Combine crabmeat, Swiss cheese and mayonnaise in bowl; add garlic salt, salt and pepper. Spread on muffins. Arrange on cookie sheet. Bake until cheese melts and top turns lightly brown, approximately 10 to 15 minutes. Cut each muffin into four and serve while warm.
Mix sugar, corn syrup and water in saucepan. Stir over low heat until sugar is dissolved, then cook, without stirring, to 260°. Remove from heat and pour, beating constantly, in egg whites. Add vanilla and continue beating until mixture holds its shape and becomes slightly dull. Fold in nuts.
Boil mixture until it forms a hard crackling in water (candy thermometer reaches 300°). Do not stir after sugar is dissolved. Dip apples in mixture. Place apples on buttered plate.
Remove and chop mushroom stems. Saute chopped stems and scallions in butter until tender (liquid should be absorbed). Remove from heat. Combine cheese, mustard and Worcestershire. Add to mushroom mixture with meat. Mix well. Fill mushroom caps with mixture. Place on ungreased baking sheet and bake at 375° for 8 to 10 minutes. Drain on paper towels.