HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, dissolve jello in boiling water. Place reserved pineapple liquid in small bowl. Add enough water to make 2 cups. Add pineapple liquid to jello. Refrigerate and chill several hours or until partially congealed. Stir in pineapple, carrots, cheese and pecans. Pour into a 2 1/2-quart mold or individual molds. Chill until firm. Serves 12.
You will need a skillet, a wooden spoon and a 12 or 2 (6) cup muffin pans.
Cream butter in mixer until smooth. Add granulated sugar and beat until light and fluffy. Add enough flour until mixture sticks together. Gather dough and divide into 6 portions with minimum handling and using wax paper or foil. Shape each dough into small log. Wrap in foil and refrigerate overnight or until firm enough to slice. Slice into 1/2-inch pieces and place on ungreased pan. Bake at 275° for 45 minutes or until slightly brown on bottom and then cool. Blend powdered sugar with lemon juice until smooth. Frost top of each shortbread cookie. Garnish with slices of maraschino cherries if desired. Makes about 6 dozen cookies.
Preheat oven to 375°. In nonstick skillet over medium-high heat, saute the beef, onion, garlic and the mushrooms until the meat is browned and the mushrooms are tender. Add the pepperoni, basil, oregano and red pepper flakes. Stir to combine. Turn the mixture into 8 or 9-inch pie pan lined with one crust. Top meat mixture with 1/2 grated Parmesan and the Mozzarella. Cover evenly with the tomato slices and sprinkle remaining Parmesan on top. Cover with crust and flute edges and make vents. Bake for 35 to 40 minutes or until crust is golden brown.
Mix all the ingredients together. Put tomatoes in last, so it won't get soggy. Toss gently.
Beat all ingredients together at low speed until well blended, then beat on high speed until light and fluffy. Place in greased 9-inch casserole. Bake 35 minutes at 350°. Last 10 minutes, top with onion rings if desired. Serves 6.
Cook squash. Mix in egg and onion. Place in baking dish. Sprinkle with cheese. Top with buttered cracker crumbs. Bake at 375° for 10 minutes.
Mix chicken, mushroom soup and milk together. Mix dressing, oleo and seasoning together. Layer 1/2 of dressing in 8 x 11-inch pan. Add chicken and top with rest of dressing. Bake at 350° for 30 minutes.
Preheat oven to 375°. Prepare beans according to package directions. Spray 1 1/2-quart baking dish with nonstick cooking spray. Place beans in dish. In a large bowl, combine chicken, tomatoes, onion, garlic, mustard, Worcestershire sauce and pepper. Mix well. Pour mixture over beans. Sprinkle cheese and bread crumbs over bean mixture. Bake 30 minutes or until hot and bubbly. Makes 6 servings.
Sift together in a bowl flour and sugar. Bring to boil in a saucepan margarine, cocoa, shortening and water. Pour over flour mixture. Beat and add eggs, cinnamon, vanilla and buttermilk which has soda added. Pour in a greased 13 x 9 x 2-inch pan. Bake at 375° until done to touch. Just before cake is done, prepare frosting.
Beat eggs; add other ingredients. Mix thoroughly. Pour into ungreased 9 x 13-inch pan. Refrigerate overnight or about 12 hours. Bake at 350° for 35 minutes.
Mix and bake cake mix as directed. While hot, punch holes all over top with fork. Pour the combined milk and cream of coconut over cake. Let cool and cover with mixture of Cool Whip and frozen coconut. (Save some coconut to sprinkle on top.) Refrigerate at least 2 hours.
If using self-rising flour, decrease baking soda to 3/4 teaspoon and omit salt.
Mix well and let dough cool in refrigerator. Roll out 1/8-inch thick and cut with floured cookie cutters. Bake on cookie sheet for 12 to 15 minutes at 350°. Frost with buttercream frosting and decorate.
Saute celery and onion in butter and then combine all ingredients, except French fried onion rings. Pour mixture into a buttered 2-quart baking dish. Bake at 350° for 1/2 hour; then top with onion rings. Reduce heat to 300° and bake 45 minutes longer.
Mix together flour and sugar. Add egg, sour cream, vanilla and nutmeg. Beat until smooth batter. Stir in apples. Pour into unbaked pie crust. Bake in 400° oven for 30 minutes. Remove and top with Topping.
Saute onion and barley in butter until golden. Take off heat. Stir in parsley, salt and pepper. Spoon into an ungreased casserole dish. Before ready to cook, heat broth and stir in to blend. Cook for 1 hour and 10 minutes in 350° oven.
Cook chicken and reserve broth. Skin, bone and cut chicken. Saute in butter (or margarine) the celery and diced onion.
Mix all ingredients together and place on baking sheet. Bake at 300° for 10 minutes. Stir and bake for 10 minutes more.
Place rice in buttered baking dish; pour onion soup over rice. Lay chicken over this, spreading out so each piece will brown separately.
Melt cinnamon drops in water. Pour over jello. Stir until dissolved. Add applesauce and cook until almost thick. Fold in celery and pecans. Store in refrigerator until set.
Melt margarine. Add to margarine sugar, milk and cocoa. Boil for 2 minutes. Take off heat and add peanut butter, oatmeal and vanilla. Stir 1 minute and drop by teaspoon on wax paper. You can add coconut, nuts or raisins, if desired.
Preheat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick spray. Dip chicken in spread. Coat with combined remaining ingredients. Place in pan and bake 20 to 25 minutes, until tender.
Bring margarine, sugar, salt and corn syrup to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; add baking soda and vanilla. Pour over popcorn and mix well. Place coated popcorn in 2 large buttered cake pans. Bake at 250°, stirring every 15 minutes, for about an hour.
Preheat oven to 350°. In medium bowl, mix together eggs, oil, vanilla, sugar and zucchini. In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt and baking powder. Stir in nuts and chocolate chips. Add zucchini mixture to dry ingredients. Pour into 2 greased 5 x 9-inch loaf pans. Bake for 45 minutes or longer, until bread tests done.
Sort and wash beans. Place in Dutch oven. Cover with water 2-inches above beans. Cover and bring to a boil. Boil 1 minute. Remove from heat and let stand 1 hour. Drain beans and return to pot. Add 5 cups water and remaining ingredients. Bring to boil; cover and reduce heat. Simmer 1 1/2 hours or until beans are tender. Serve with a slotted spoon. Yields 7 cups.
To Microwave: Arrange zucchini in 13 x 9-inch microwave-safe dish. Cover with vented plastic wrap. Microwave at High (100% power) 8 minutes or until tender, rotating dish halfway through cooking. Drain zucchini slices on paper towels; cover with additional paper towels to absorb all liquid.
Brown meat in Dutch oven. Add onion & garlic till onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat and simmer for 10 minutes. Stir occasionally. Add frozen vegetables. Cook for 10 minutes until vegetables are done. Additional water may be added if it becomes too thick upon standing.
Mix oleo, 2 tablespoons powdered sugar and graham cracker crumbs. Press in bottom of 9 x 13-inch pan. Mix Dream Whip. Add cream cheese and 1 cup powdered sugar. Pour this mixture over graham cracker bottom. Top with cherries.
Mix eggs, pepper, salt and cream with fork.	Stir in avocado. Heat margarine in 12-inch Dutch oven over medium heat until just hot enough to sizzle a drop of water. Pour egg mixture into oven.	As egg mixture begins to set at bottom and side, lift cooked portion with spatula so the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until eggs are thickened through but still moist. Sprinkle bacon on eggs.
Arrange layers of vegetables in bowl. Sprinkle each with salt and pepper. Combine other ingredients and pour over vegetables. Cover	and chill for several hours. Gently lift vegetables to coat with dressing.
Saute meat and onion. Add peppers, soups and enchilada sauce. Place a little sauce in the bottom of baking dish. Layer tortillas, sauce and cheese. Repeat until all ingredients are used, usually 3 layers. Cover with tinfoil and bake about 30 minutes at 350°.
Place in greased baking dish. Mix 2 cups corn flakes (crushed) with 3 tablespoons butter. Place on top of potatoes. Bake at 350° for 1 hour.
Preheat oven to 375°. Wash zucchini, then cut in half lengthwise. Heat 1/2-inch water in large saucepan. When it boils, add zucchini halves and simmer for about 3 minutes, just to soften them; then drain well. Using a teaspoon, scoop out center of zucchini to leave a cavity for stuffing. Chop up scooped-out zucchini. Melt butter in saucepan and saute onion for 5 minutes, then add garlic and chopped zucchini. Cook 5 minutes. Remove saucepan from heat and stir in cheese, thyme and salt and pepper to taste. Fill zucchini shells and bake in greased pan for 20 to 30 minutes. Can be served with fresh tomato sauce.
Sprinkle salt on top of grated cabbage. Let stand for 1 hour. Drain. Place sugar, vinegar and water in pot and simmer. Add remaining ingredients; boil 1 minute. Pour over cabbage.
Mix together and pour into casserole dish. Top with bacon slices. Bake for 30 minutes at 350°.
Mix 3/4 cup sugar and cinnamon together in plastic bag. Grease an angel food pan. Preheat oven to 350°. Open one package of biscuits at a time, separate biscuits and cut into quarters. Shake a few at a time in plastic bag and place in pan. Continue until all are used. Sprinkle leftover sugar-cinnamon mixture over top.
Melt butter in an 8 x 8-inch pan. Beat rest of ingredients except nuts. Mix in nuts by hand and pour into pan. Bake at 350° for 25 minutes. Cut in squares.
Combine sour cream, Cheez Whiz and picante in saucepan; stir over low heat until Cheez Whiz is melted. Stir in chicken. On serving platter, layer half of chips, Cheez Whiz mixture, lettuce, tomato and olives. Repeat layers. Top with additional sour cream (if desired).
Bake sweet potatoes for 1 hour at 400° or until done. Cut in half lengthwise and cool slightly. Scoop out potatoes into food processor; add remaining ingredients and mix well. Spoon mixture into casserole dish that has been sprayed with Pam. Sprinkle top with pecans. Bake at 350° for 1 hour.
Peel shrimp and refrigerate. Put shells in a pot with about two quarts of water and simmer for 30 minutes. Strain the peelings from the liquid. Reduce by half. Congratulations! You have just made shrimp stock. Keep it hot on the back of the stove.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Discard yolks. Blend mayonnaise, Ricotta cheese, mustard, Worcestershire sauce and pepper. Fill eggs. Top as desired.
Add boiling water to jello. Stir until blended. Add ice water and mix well. Allow to set. In separate bowl, mix pudding and milk until smooth and thick. Fold in half of Cool Whip. Add jello and mix together until well blended. Pour into pie shells and chill. Just before serving, place dollup of Cool Whip on each slice of pie and garnish with fresh strawberries.
Combine peanut butter and honey until well blended. Stir in dry powdered milk and add cereal until blended. Press into 8 inch pan and chill 30 minutes. Cut into 2 inch squares. Store in refrigerator.
Dissolve gelatin in hot water. Add ice cream and strawberries. Stir until ice cream melts. Chill until thickened, approximately 20 minutes. Spread strawberry mixture between layers of cake; chill 4 hours. Before serving, frost cake with whipped topping.
Shred zucchini and finely chop onion; saute with garlic, dill weed, thyme and oil until zucchini is tender. Remove from heat. Finely chop tomatoes and add with lemon peel and Worcestershire sauce. Combine with other ingredients. Refrigerate until chilled. Stir in lemon juice just before serving. Serve with crackers.
Put ham, cheese and onion in 10-inch pie plate. Beat remaining ingredients until smooth. Pour over ham mixture. Bake until golden, 35 to 40 minutes. A great brunch idea!
Beat all together, adding melted lard last! Preheat oven to 450°. Pour batter into corn stick pan and bake for 20 minutes or until golden brown. Makes 1 dozen.
Mix ingredients for crust. Press on bottom and sides of a 9-inch spring-form pan. Sides should be 1 3/4 inches high.
Cook macaroni; drain and cool. Add next 7 ingredients. Let stand for 1 hour. Add mayonnaise and pimento. Refrigerate.
Mix sugar, cornstarch and salt. Add water. Bring to a boil to thicken. Add jello and cool. Fold in peaches. Pour into a baked pie shell. Top with Cool Whip.
Melt margarine in large skillet. Add corn and thawed broccoli and crumbs; leave 1 cup aside. Put in casserole. Top with reserved crumbs. Bake at 350° for 30 minutes.
Mix all ingredients and form into a loaf. Bake at 350° for 1 hour. I like to pour about 1/2 to 3/4 cup catsup on top before baking.
Mix first 6 ingredients in a pan over high heat. Combine cider and brown sugar. Add apple mixture and salt. Simmer until reduced to 2 cups. Cool. Serve with ham or curried dishes. Serves 10.
Heat oven to 375°. Arrange apples in an 8 x 8 x 2-inch square pan. Mix remaining ingredients; sprinkle over apples. Bake about 30 minutes or until top is golden brown and apples are tender.
Let sit for 5 minutes, then knead and mix with hands. Store in airtight container.
Fry bacon crisp; remove from fat and crumble. Add okra to bacon drippings; saute until soft. Add bell pepper and onions; saute until tender. Add tomatoes, salt and pepper to taste. Add bacon; cook until thick on low heat.
Soak raisins for several hours or overnight in pineapple and juice. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Stir in jam. Sift together dry ingredients. Add alternately to cream mixture with buttermilk. Stir in pineapple, raisins and pecans. Pour batter into floured pan, 13 x 9 x 2-inches. Bake at 350° for 50 to 55 minutes.
Mix to very soft dough. Roll out and cut into blocks. Do not have leftover dough for next turn to roll. Dries out too much. Bake at 450° for 12 to 15 minutes.
Separate crab meat with fork. Mix other ingredients and place in refrigerator until serving time.
Cook spaghetti and drain. Saute mixed vegetables in small amount of olive oil along with any other fresh vegetables you care to add. If using fresh tomatoes, add just before serving. Add garlic, salt and pepper. Mix in cooked spaghetti and about 2 tablespoons sesame oil and teriyaki sauce.
Pound meat slices with steak mallet. Spread mustard thinly over meat. Sprinkle with salt, pepper, pickles, bacon and onions. Roll up and secure with skewers or string. Brown in butter. Place in roaster with small amount of water. Cover and bake until tender, about 1 1/2 hours at 375°. Make gravy with the broth and add sour cream before serving.
Boil 5 minutes raisins and water. Add other ingredients and boil. Make crust. Bake at 350° for 1 hour.
In a large saucepan, melt together chocolate morsels and butter. Stir in peanut butter until well mixed. Let cool. When cool, mix with other ingredients by hand. Pour powdered sugar in a large brown paper bag. Dump mixture in bag and shake, shake, shake (add more powdered sugar if needed). Store in giant canister if it lasts that long.
Mix well, then turn out on a piece of waxed paper and roll into a rectangle about 1/4 inch thick. Spread with 1/2 cup of peanut butter (creamy or chunky style). Roll up like jelly roll and chill for about 8 hours. Cut into 1/4-inch thick slices.
Preheat oven to 375°. In a 2 quart saucepan, melt butter. On a piece of waxed paper, combine bread crumbs, cheese, basil and garlic salt. Dip chicken in melted butter, then roll in crumbs to coat. Place skin-side up in ungreased 9-inch square baking dish. Bake in 375° oven for 1 hour. While chicken is baking, add wine, onion and parsley to remaining melted butter. When chicken is brown, pour sauce over and around. Return to oven 3 to 5 minutes more until sauce is hot.
Blend first 4 ingredients; roll in ball. Refrigerate. Roll in pecans and serve.
Saute onions in margarine. Add broccoli and Cheez Whiz. Let come to a bubbling boil. Add crawfish and rice. Cook 3 minutes. Pour into casserole, top with bread crumbs and bake at 350° for 25 minutes.
Place popcorn in a food processor or blender and process until moderately fine. Combine with nuts and set aside.
Cream margarine and sugar. Add eggs. Sift flour, soda and salt and add to mixture. Add bananas, nuts and spices. Makes one loaf. Bake at 350° for 50 minutes.
Layer with beans, roast, onion and seasonings and then pour tomato sauce on top. Cover with water to 2 1/2 inches from the top of the roaster pan. Bake at 250° for 12 hours in oven. This may be cooked in a slow cooker. Cook on low for approximately 12 to 18 hours. Add a salad and bread and you have Sunday dinner.
Mix the first 3 ingredients to a cream and Proverbs 23:14. Add the next ingredient and repeat Proverbs 23:14. Add the next 3 ingredients and repeat Proverbs 23:14. Add the remaining ingredients except the last one, after mixing them together. Add the last ingredient. Leviticus 26:26 at 300° to 325° for approximately 1 hour.
Grind cranberries in blender. In bowl, cover berries with sugar. Let stand one hour, stirring occasionally.
Combine the margarine, cocoa, powdered sugar and evaporated milk. Cook over medium heat until mixture thickens, then take off heat and add the vanilla. Serve hot over vanilla ice cream.
Mix all ingredients together except 1 cup of pecans. Place one cup of pecans on a sheet of foil. Put mixture on the spread nuts and press into ball of mixture. Chill about 2 hours before serving.
Slice onions and squash together. Cook down with water until tender. Mix other ingredients except dressing mix. Place in greased casserole dish and top with herb dressing mix. Bake in oven at 350° for 30 to 45 minutes.
Drain juice from pineapple and fruit cocktail and set aside. Mix boiling water and jello until dissolved. Add softened cream cheese to hot jello mixture. Gradually beat in 1 cup of the fruit juices. Beat until foamy. Chill until soft set. Then add fruit and cool whip. Mix well with beater. Then fold in marshmallows. Chill overnight or for several hours.
Brown hamburger, then add onion and green pepper. Cook until tender. Add mushrooms (with juice), chopped olives, soups and 1/2 soup can of water. Simmer for 10 minutes. Cook noodles and melt cheeses. Put meat mixture in large bowl and add all cheeses and pimentos. Mix well. Add noodles and mix until well blended. Place in casserole dish (with cover). Cover and bake in 350° oven for 45 minutes.
In hot oil cook onion, garlic and cayenne pepper until onion is tender. Stir in tomato juice and beans. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes, stirring occasionally. Stir in rice; heat through. Garnish with thyme, if desired.
Thaw spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise to blend. Stir in spinach, water chestnuts and green onions. Chill.
Beat pudding mix and milk for 2 minutes. Fold in sour cream and Cool Whip. Layer pudding mix, bananas and wafers. End with pudding topped with wafers.
Place cucumbers, onions and peppers in layers with 1/2 cup salt. Cover with ice; chill for 3 hours. Drain well. Make syrup of vinegar, sugar and spices; bring to boil. Add cucumber mixture; bring back to boil slowly. Boil 1/2 hour with stirring (very low boil). Pack in jars. Makes 8 pints. Good with soup beans.
Put pineapple chunks and marshmallows together in a bowl and stir occasionally. The marshmallows soak up the liquid from the pineapple and will soften.
Grease a 10-inch spring-form pan and line with wax paper. Put cheese and eggs in blender. Blend until no lumps are left. Place in a bowl. Add remaining ingredients. Mix well. Bake at 325° for 1 hour and 20 minutes. Turn oven off but leave cake in oven for another hour. Cool well to hold together.
Preheat oven to 375°. Combine flour, butter and salt. Cut to resemble coarse crumbs. Press into 9 x 13-inch pan. Drain peaches, reserving syrup. Arrange peaches on crust. Combine sugar and cinnamon. Sprinkle over peaches. Bake 20 minutes. Reduce oven to 350°. Combine reserved peach syrup, evaporated milk and eggs. Mix well. Pour over peaches. Bake 40 minutes or until set.
Preheat oven to 350°. Grease an 8-inch square baking dish or pan. Melt butter in a skillet; saute onion and celery until tender. Pour into mixing bowl. Add remaining ingredients in order listed; blend well. Pour into prepared dish. Bake 30 to 35 minutes or until brown. Makes 6 to 8 servings.
Cut enough cucumbers, onions and peppers to pack a 1 gallon jar. Heat syrup until it boils. Pour over cucumbers. Let cool and refrigerate. Will keep in refrigerator for months.
Butter a large enough casserole dish to accomodate the apples and to allow space at the top for the topping. Pour apples over bottom of casserole. Mix cinnamon and water; pour liquids over apples. Mix together dry ingredients and butter until crumbly. Put mixture over apples. Bake at 350° in oven for 40 to 60 minutes. Serve warm.
Mix all of the ingredients and you have a Taco Salad! You may choose to replace the beans with cooked hamburger (drained). I choose not to cook!
Cut tips off chicken wings. Roll wings in flour, salt and pepper. Brown in cooking oil. Brown onions. Mix brown sugar, catsup, mustard, vinegar, lemon juice, Worcestershire sauce, water, salt and pepper. Add browned onions. Simmer 30 minutes. Add browned wings in baking dish. Pour sauce over wings. Bake in oven at 325° for one hour.
Sift dry ingredients into 8-inch cake pan. Make 3 depressions in dry ingredients. Pour vinegar into one, vanilla into another and oil in third. Pour water over all. Mix well until smooth. Bake at 350° for 35 minutes. When cool, cut into squares. Serve topped with vanilla ice cream, whipped cream or chocolate fudge sauce.
In skillet, cook chicken in hot oil until browned. Add peppers; cook and stir 2 to 3 minutes. Add cornstarch and soy sauce. Add pineapple with juice, vinegar, sugar, ginger and garlic powder. Bring to full boil. Meanwhile, prepare rice as directed on package. Serve chicken mixture over rice. Makes 4 servings.
Put cooking oil in skillet, let heat until hot. Add pepper; saute. Add beans, do not stir for a few minutes. After beans have fried for a few minutes, press down on them as you stir, until most beans are mashed. Remove from heat and top with cheese.
Rinse and dry each piece of chicken. Mix oil and margarine. Place oil and margarine mixture in a large, high-sided cookie sheet or jelly roll pan. In a large plastic storage bag, mix flour, salt, paprika, white pepper and dried marjoram. One at a time, dip chicken pieces in the oil mixture, then shake it in the flour mixture and place on a paper towel. Repeat this process until all chicken is coated. Place chicken pieces skin side up on cookie sheet containing any remaining oil mix. Bake at 375° for 45 minutes. Turn the chicken over and bake an additional 15 minutes.
Break spaghetti in half and cook in boiling water until done (10 to 11 minutes); drain. Add eggs, well beaten, and Parmesan to spaghetti. Press into greased 10-inch pie pan; form up sides.
Brown pork chops in frying pan, set aside. Dilute soup with 1 full can milk. Layer in 9 x 13-inch pan the potatoes, onions, soup, milk and last pork chops. Cover and cook for 1 hour at 350°. Uncover for the last 15 minutes for browning.
Preheat oven to 300°. Slice apples into an 8 x 8-inch baking dish. Sprinkle with sugar and lemon. Crumble sugar, flour and butter together. Sprinkle the topping over the apples. Sprinkle a little extra sugar over the top if you wish. Bake for 45 minutes, uncovered. Serve with custard, ice cream or cream.
Heat oven to 350°. Butter and flour a 12-cup Bundt pan. Beat cream cheese and sugar until smooth. Add egg and vanilla. Set aside. Prepare cake mix as directed. Fold in chocolate bits. Pour cake mix in pan. Evenly cover with cream cheese mixture. Bake about 45 to 55 minutes. Cream cheese mixture will form a filling in the center of cake as it bakes. May serve with whipped cream or just dust with confectioners sugar.