HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain crushed pineapple, reserving syrup. Add enough water to pineapple syrup to equal 2 cups liquid. In a saucepan, combine gelatin and sugar. Gradually add pineapple liquid to gelatin-sugar mixture. Heat, stirring constantly, until gelatin and sugar dissolve. Remove from heat. Add lemon juice; chill until partially set. Fold in crushed pineapple, cranberry-orange relish, celery and walnuts. Chill until firm.
Dissolve Jell-O as directed on package. Add pineapple and cool until half jelled. Whip with hand mixer; add cream cheese. Beat until fairly smooth. Stir in pecans. Pour into mold. Chill until firm.
Mix butter, sugar and egg. Add dry ingredients and roll into balls. Flatten. Place on greased cookie sheet. Bake at 375° until browned.
Cook as directed chipped spinach; drain. Add 1/4 cup minced onion, bread crumbs, egg, Parmesan cheese and melted oleo. Form into inch balls. Freeze overnight. Bake 30 minutes at 300°.
Fry onions in butter until golden brown. Soak bread in 1/2 cup milk. Combine ground meat with fried onions, soaked bread, eggs, salt and pepper. Roll into 1-inch balls and fry in butter or oil until evenly browned. Shake pan often to keep ball round. Remove meatballs; add flour to fat and blend. Add bouillon and milk; cook until sauce is smooth and thickened. Add meatballs; cover and simmer for 15 minutes. Serve over noodles.
Squirt shaving cream into each section of a muffin tin. Add couple of drops of food coloring into each section and mix.
Mix together shortening, sugar and egg. Stir in buttermilk and vanilla. Sift together and stir in flour, soda and salt. Spread 1/2 the batter in a 9 x 13-inch greased pan. Spread pie filling over batter. If desired, sprinkle cinnamon and nutmeg over pie filling before adding top batter. Spoon out remaining filling for easier spreading. Bake at 375° for 45 minutes. When cool, frost with vanilla frosting, or serve with whipped cream or ice cream.
In a blender container, combine all ingredients, except zucchini. Blend until smooth. Pour mixture into a bowl. Drain zucchini in paper towels. Stir into egg mixture.
Stir and boil together the sugar and water for 5 minutes. Add berries and boil 5 more minutes until berries pop. Add apple and orange rind. Chill and serve.
Mix salad dressing, vinegar and sugar together. Add to broccoli, cauliflower, chipped bacon, shredded cheese and onion. Refrigerate.
Saute onion and pepper in oil until clear. Mix all ingredients, except cheese and pour into casserole. Chill. Sprinkle cheese on top. Bake at 350° for 1 hour.
You will need a 3 x 9-inch spring-form pan. (If you don't have one, look in the yellow pages under Restaurant Equipment and Supplies.)
Cook potatoes, carrots, celery and onion until tender. Add butter. Add flour to milk; add cheese and cook until cheese is melted.
Peel and cube eggplant. Cook covered in water until tender. Saute diced onions, peppers and celery in oleo. Mash eggplant in pan with water. Add crumbled corn bread and egg. Add remaining ingredients (excluding cheese and soup). Place in greased casserole	dish. Top with cheese. Place in oven for 20 to 25 minutes. Heat soup, use as sauce over casserole.
Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat egg slightly in medium bowl. Stir in remaining ingredients, just until moistened. Divide batter into cups. Bake until golden brown, 15 to 18 minutes.
Place onions, celery, salt, fish and butter in large saucepan. Add milk and bring to a boil. Reduce heat and simmer 15 to 20 minutes. Add sour cream, pickle and horseradish. Add Velveeta cheese. Stir until melted. Thicken with flour, if desired. Serve.
Mix chopped cabbage, bell pepper and onion together. Stir in pimento. Place oil, sugar, vinegar, salt and celery seed in pan. Bring to a boil. Boil about 3 minutes. Pour over slaw mixture. Double recipe if you need to.
Combine cabbage, green peppers, celery, carrots and onion. Let stand in cold water and salt for 1 hour. Boil sugar, vinegar and 1/2 cup water. Drain vegetables. Pour cooled boiled mixture over cabbage and chill.
Mix all ingredients together, except Doritos. Add them just before serving. (Celery, cucumber or black olives may also be added if desired.)
Cook spinach as directed on package; cool, then drain and squeeze out all liquid. Combine all ingredients. Refrigerate at least 2 hours or overnight.
Preheat oven to 350°. Wash chicken and cut up into pieces. Mix crushed corn flakes, lemon pepper seasoning and salt. Dip chicken into milk, then dip into corn flake mixture until completely coated. Place on a rack over a cookie sheet. Bake at 350° for 1 hour.
Saute onion in butter. Add beef, salt and pepper. Heat; do not brown. Spread part of cabbage in 2-quart baking dish. Cover with meat mixture. Top with more cabbage. Alternate until all is used. Pour tomato soup over top. Bake covered at 350° for 1 hour. Makes 6 servings.
Put ice cream in dessert bowls. Store in freezer. In large saucepan, mix cherries with juice, cornstarch and cinnamon. Stir over low heat until clear and slightly thick. Add brandy and Kirsch. Pour cherries and sauce over ice cream. Serve.
Cream margarine and sugar. Add orange juice, crumbs and nuts. Pinch off small pieces and make into balls. Roll in coconut. Refrigerate until firm. Makes about 72 balls.
Chop green peppers and onion. Cook in 1 tablespoon olive oil until	softened. Cook noodles as directed, then drain noodles. Add a little sauce to the bottom of the pan. Add a layer of noodles, then sauce, then onion and peppers and pepperoni and layer of cheese. Layer again, then cover with Mozzarella. Bake at 375° for about 1 hour or until cheese is brown. Serve with Italian bread.
Brown sausage in skillet; drain well and crumble. Pour off drippings, reserving just enough to saute onion, bell pepper and celery, just until tender. Add rice, soup mix and salt to boiling water; stir until thickened. Cover and cook 20 minutes on low heat. Mix with sausage and sauteed vegetables. Pour into greased casserole. Sprinkle almonds on top and drizzle with melted butter. Bake at 375° for 20 minutes, until brown.
Stir soup, milk and pepper. Alternate layers of potatoes, onion, sauce and cheese. Put butter and paprika on top. Bake at 375° for 1 hour, covered, then uncover and bake 15 more minutes.
Brown hamburger meat; put in 2-quart casserole dish. Cover with sliced zucchini. Peel and cut tomato chunks to cover zucchini. Dice onions; sprinkle over tomatoes. Add layer of Velveeta cheese. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Sift flour, sugar and salt into a large bowl. Bring to a boil: butter, water and cocoa. Pour over flour mixture and mix. In another bowl combine well-beaten eggs, soda, buttermilk and vanilla. Add to other ingredients and mix well. Grease and flour a 15 1/2 x 10 1/2 x 1-inch pan. Bake for 20 minutes at 375°. Frost hot cake.
Cut boiled potatoes into thick slices. In skillet, over medium heat, cook bacon. Add celery, onion and pickles. Cook, stirring, until tender (3 to 5 minutes). Stir in potatoes, knockwurst, pickle liquid, sugar, caraway seed, mustard and salt. Cover and cook over low heat, turning potatoes occasionally, until tender (10 minutes). Knockwurst may be cooked separately. Serves 4.
Melt all except Rice Krispies on medium heat. Cook 5 minutes or until gooey. Add Rice Krispies, one cup at a time. Cook a couple of minutes. Cool enough to handle. Butter hands. Shape into small balls and roll in coconut.
Mix well. Use "star" in cookie press and press out on a cookie sheet. Cook about 10 minutes at 400°.
Brown ground beef on medium-high. Then stir in (thoroughly) the remainder of ingredients. Serves 4.
Combine first 7 ingredients in 1 1/2-quart casserole dish. Blend cracker crumbs and butter for topping. Top the mixture with cracker crumbs and butter combination. Bake at 350° for 45 minutes (freezes well).
Brown sausage. Add onion and garlic. Herbs may be added at this time to enhance the flavor. Add remaining ingredients. Simmer 2 to 4 hours. Yield: 3 to 4 meals.
Mix sugar, water and cornstarch together. Cook on low heat until mixture becomes clear, remove from heat. Add strawberry jello mix. Place strawberries in baked pie shell. Pour mixture over berries; let chill in refrigerator for 2 hours. Top with Cool Whip.
In skillet over medium-high heat, cook peaches and honey in butter for 5 to 7 minutes until tender. In mixing bowl, beat cream, confectioners sugar and peach Schnapps until soft peaks form.
Beat together sugar, butter and egg yolks. Add and mix together lemon juice. Add milk and egg whites (fold in). Pour into unbaked pie crust and bake 1 hour at 325°.
Into 4 glass cupcake pans, place each apple. Sprinkle core cavity of each apple with 1/4 teaspoon brown sugar. Fill each with 1 1/2 teaspoons peanut butter and top each with 1/4 teaspoon brown sugar. Sprinkle each apple with an equal amount of cinnamon and microwave on High for 3 to 4 minutes. Makes 4 servings.
Cook rice. Brown beef and onion in shortening. Remove from heat and add taco sauce, beans and cooked rice. Mix well. Transfer to baking dish and cover with slices of cheese. Bake at 350° until cheese melts.
Combine sliced squash, onion and salt and soak 3 hours in 2 to 3 trays of ice cubes. Mix remaining ingredients. Drain squash and onion. Add to vinegar mixture and bring back to boil. Pack in jars while hot.
Cut zucchini into 1/2-inch slices and cook in water for 8 minutes. Drain and add mixture of soup, cheese, sour cream, carrot, onion, salt and pepper. In separate bowl, mix stuffing mix and 1 stick margarine, melted.
Mix all ingredients in order given; pour in unbaked crust and bake 45 minutes at 350°.
Soften all cheese. Blend together and form into ball. Roll ball in pecans and parsley.
Bring 3 cups water to a boil; add orange Jell-O and tapioca pudding. Boil for 3 minutes, stirring constantly. Pour into a mixing bowl. Cook for 2 hours at 225°. Chill until ready to serve.
Cream butter; add shredded cheese, then salt, pepper and flour. Roll into small balls and press pecans on each to flatten. Place on cookie sheet. Bake 15 minutes at 350°. Yields 40 to 45 biscuits.
Combine gingersnap crumbs and butter. Press into an ungreased 13 x 9 x 2 inch baking pan. Bake at 325° for 10 minutes. Cool.
Cook broccoli. Saute onions and celery. Add margarine until soft. Drain broccoli and chop. Add onions and celery to Minute rice, cheese and soup. (I saute the onions and celery in the margarine that the recipe calls for.) Bake at 350° for 30 minutes, or until bubbly.
Brown ground beef and onion in 10-inch skillet; drain. Stir in beans and barbecue sauce. Simmer about 15 minutes or until thickened. Serve on hamburger buns.
Melt cheese and Ro-Tel in crock-pot. Add sausage. Heat and serve with chips.
Mix sugar and apples together. Let stand for 10 minutes. Mix in slightly beaten egg and oil. Add sifted dry ingredients, raisins and walnuts. Pour into greased 8-inch square pan. Bake at 350° for 45 minutes or until done. Sprinkle with powdered sugar.
Sift flour, baking powder and salt into a large bowl. At high speed, mix butter, sugar, egg and vanilla until light and fluffy. At low speed, mix in melted chocolate and flour mixture. Fold in walnuts. Drop by teaspoons on greased cookie sheet, about 1-inch apart. Bake in preheated oven at 350° for 10 minutes. Makes 2 1/2 dozen.
In bowl, whisk yolks and sugar. In saucepan, bring cream, milk and vanilla bean to a boil. Gradually whisk hot cream mixture into yolk mixture. Return this mixture to saucepan; over medium heat, stir constantly with heat-resistant rubber spatula, 3 minutes until thick enough to coat spatula (do not let boil). Remove from heat. Add chocolate, stirring to melt. Strain through fine sieve into bowl. Remove bean; scrape out seeds into sauce. Place bowl in large bowl filled with ice cubes and water. Stir sauce until very cold. Place strawberries in 6 dessert glasses. Spoon 3 tablespoons custard sauce over each serving.
Mix Jell-O and boiling water. Add orange juice and remaining ingredients. Pour in 13 x 9-inch pan and set in refrigerator. Cut in squares to serve. This is the salad served at our bazaar at Drummond Chapel.
Heat oven to 350°. Cook noodles; drain. Meanwhile, melt 2 tablespoons butter over low heat; stir in flour until smooth. Gradually stir in milk. Cook and stir until thickened. Remove from heat. Add cheese, stirring until melted. Add noodles, salt, ketchup, horseradish, ham and peas. Turn into 1 1/2-quart casserole. Top with melted butter and crumbs. Bake uncovered 35 minutes or until crumbs are brown. Makes 4 to 5 servings.
Mix. Pour into pie crust. Preheat oven to 425°. Cook 10 minutes, then cook at 325° for 40 to 45 minutes.
Lay steak out flat. Mix all ingredients, except soup, thoroughly. Spread on steak and roll up like a jellyroll. Secure with toothpicks and place in a greased baking dish. Bake at 350° for 50 minutes. Remove from oven and spread with undiluted soup. Return to oven for an additional 10 minutes.
Preheat oven to 350°. Add cocoa into 2 cups boiling water. Cook on low until slightly thick. Stir constantly. Cool for 5 minutes, then add in a large mixing bowl, sugar, vanilla, eggs and oil. Beat well. Add flour and baking powder. Beat well. Put baking soda in a cup and add 1/2 cup boiling water. Stir well. Add to batter. Beat well. Pour into a well greased and floured cake pan. Bake 30 minutes or until toothpick comes out clean. Ice with cream cheese frosting.
Preheat oven to 375°. In medium skillet, brown ground beef; drain. Stir in spaghetti sauce; reduce heat and simmer, uncovered, 5 minutes. In medium bowl, combine hot pasta, eggs, 1/2 can French fried onions and the Parmesan cheese. Spread pasta mixture over greased 12-inch pizza pan. Top with ground beef mixture and desired toppings. Bake, covered, at 375° for 25 minutes or until heated through. Top with Mozzarella cheese and remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. Cut into wedges to serve.
Knead onion soup in ground beef. Roll the beef into meatballs and brown in Dutch oven; drain fat off meatballs. Add 2 cans of cream of mushroom soup and 1 can of milk to meatballs. Let simmer about 1 hour. Turn heat off. Let set for another hour. This is one recipe that the longer it sets the better it tastes. Serve meatballs on bed of rice and don't forget the gravy.
Heat whipping cream until hot (do not boil!). Remove from heat, add chocolate and stir until melted. Stir in extract and rind, chill. Can be stored and is delicious on ice cream.
Line salad bowl with drained beans. Layer chopped onion over beans. Layer chopped bell pepper over onion. Layer chopped tomatoes over bell pepper. Top with shredded cheese.
Make hamburger into patties. Flour and brown them in a small amount of oil. Set meat aside. Slice onions and set aside. Crush tomatoes and put them into the skillet. Layer other ingredients in the pan and cover with water. Simmer 30 minutes. (Flour on the patties will make the gravy.) Yields 6 servings.
Brown ground beef in a large skillet with onion, garlic and green pepper. Add tomato paste, tomatoes, chili powder, oregano, parsley and kidney beans. Salt and pepper to taste. Add in the bouillon cubes and cabbage. Slowly add desired amount of water. Bring to a boil, cover and reduce heat and simmer for one hour.
Brown hamburger. Mix with all other ingredients and simmer 1 hour, stirring occasionally.
Mix all ingredients (except breasts). If you want the mixture thinner, add 1/2 cup milk. Put chicken breasts in baking pan. Pour mixture over breasts. Sprinkle with paprika. Bake, uncovered, at 350° for 1 1/2 hours. Serves 8.
Mix and let rise until double in bulk. Roll out and cover with butter. Sprinkle with brown sugar, cinnamon, nuts or raisins. Roll up and cut. Let rise. Bake at 350° for 15 to 20 minutes. Frost. (If you use sweet cream or canned milk, omit the soda.)
Saute onions, celery and oleo until tender. Mix all together, mixing well!
Mix in order. Roll small amount, enough to fit in palm of hand, into an oblong roll and form into donut shape. Place on cookie sheet and bake at 325° about 10 minutes. Then brown lightly in broiler. Should make about 5 dozen.
Mix all ingredients together. Sprinkle top with paprika. Bake 20 minutes at 350°.
Bake German chocolate cake as directed on box. Cool for 1/2 hour. Using the handle of a wooden spoon, poke several holes close together. Mix Eagle Brand and caramel topping; pour over cake. Cover with Cool Whip. Break Heath bars into pieces and sprinkle on top of cake. I use a 9 x 13-inch pan. Heath bars break easier if frozen.
Press cloves into orange slices. Combine all and heat. Simmer about 5 minutes and serve. Makes 5 1/2-quarts, about 30 (6 ounce) servings.
Spread oil in pan. Mix all other ingredients; pour into oiled pan. Bake at 350° for 45 minutes, or until done.
Pour peaches into a 9 x 13-inch pan. Sprinkle cake mix on top. Cut butter on top all around. Bake at 350° for 1 hour or until brown.
Remove tips from squash. Put squash, red peppers, green peppers, onions and salt in a large enamel kettle. Mix well and let stand in the refrigerator overnight. Drain and rinse in cold water. Put in a large saucepan and add turmeric, curry powder, celery salt, pepper, cornstarch, sugar and vinegar. Bring to a boil and boil for 20 to 25 minutes, stirring constantly to keep from sticking. Pack in pint jars and seal. If desired, one or two hot peppers can be added.
Fill pie pan 2/3 full with peeled, sliced apples. Sprinkle with 1 tablespoon sugar and cinnamon, mixed. Combine butter, 1 cup sugar, flour, egg, nuts and salt. Pour over apples. Bake 45 minutes at 350° until golden brown.
Combine all ingredients and mix well. Drop by rounded teaspoonfuls into deep, hot oil at 375°, frying only a few at a time, until golden brown. Drain on absorbent paper. Yields about 2 dozen hush puppies.
Sift together dry ingredients. Cream sugar and butter. Add egg and molasses. Mix dry ingredients into creamed mixture. Chill at least 1 hour. Form into balls and roll in additional sugar. Bake at 350° for 8 to 10 minutes. These should be soft to the touch.
Mix all ingredients and save one can coconut and about 2 dozen cherries to decorate top. This looks really nice in a cut glass bowl for the holidays.
Combine all ingredients in baking dish. Top with another 1/2 cup of Velveeta cheese, diced. Bake at 350° for approximately 35 minutes. Great the next day reheated.
Combine butter, brown sugar, pecans and coconut in saucepan. Heat until butter and sugar are melted. Stir. Spread in bottom of hot pie shell. Return to oven for 5 minutes. Cool.
In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and pepper. Cover; refrigerate to blend flavors. Serve with crisp vegetable dippers, assorted crackers or bread. Makes 3 1/2 cups.
Preheat oven to 375°. Cover bottom of a shallow greased casserole with 1 cup grated cheese. Make 6 depressions in cheese. Slide an egg into each depression. Sprinkle with cream or milk, salt, pepper and parsley. Top with 1/2 to 1 cup additional grated cheese. Bake 25 minutes or until eggs are firm but not hard. Serves 6.
Brown sausage. Crush croutons and cover bottom of 9 x 13 pan. Put sausage on top of croutons. Cover sausage with cheese. Mix eggs and milk and pour over top of cheese. Let set overnight. Bake for 30 minutes in 350° oven.
Peel potatoes and cut into chunks. Melt butter and put in a casserole dish. Mix flour, cheese, salt and pepper in large bowl. Add potatoes and stir. Pour into casserole and add milk. Bake at 375° for 1 hour. Stir at 1/2 hour. Do not cover during baking.
Mix pudding by directions. Let set a few minutes. Add 1/2 bowl Cool Whip. In large deep bowl, slice a layer of bananas. Arrange cookies over bananas. Repeat. Cover with Cool Whip. Chill before serving.
Dissolve the jello in the boiling water. Chill until mixture begins to thicken. Fold in the marshmallows, strawberries and whipped cream. Pour mixture over sliced or broken up angel food cake. Leave in refrigerator overnight.
Combine all of the ingredients except the oils. Shake well. Add the oils and shake. Great over vegetables, pasta, salads, greens, etc.
Combine dry ingredients. In separate bowl, combine wet ingredients. Add dry ingredients to wet and stir thoroughly (do not beat). Bake on nonstick pans for 12 minutes at 350°.
Beat cream cheese until fluffy. Add sugar and blend. In another bowl, combine fruits and nuts. Fold in Cool Whip and combine with cream cheese mixture.
Stir dry ingredients together, then add liquid. You should have a sweet, salty taste. This is good on beef, pork and chicken.
Thaw frozen bread in refrigerator overnight or at room temperature 2 to 3 hours. On lightly floured surface, roll out each loaf into a circle, about 10 inches diameter. Cut each circle into 8 triangles or wedges. Spread with sauce to which oregano and garlic powder are added. Leave 1/4-inch margin on each side. Sprinkle with cheese, green pepper and pepperoni. Roll up triangle beginning from wide end. Curve ends to form crescents. Place on lightly oiled baking sheets. Brush with egg white and garnish with oregano and cheese. Bake at 450° for 15 minutes.
Mix together salad oil, eggs, sugar and vanilla. Sift together flour, salt, soda, baking powder and cinnamon. Combine with egg mixture. Stir in apples and nuts. Bake in a 13 x 9-inch greased pan at 350° for 1 hour.
Boil cabbage in heavy pan with oil 15 minutes on medium heat on stove top; cabbage will be steamed down. Add milk, flour and cornmeal. Cover and cook on low heat 20 minutes or until thick. Salt and pepper to taste. Serve warm.
Mix the Jell-O, sugar and boiling water. Mix the cornstarch and 1/4 cup cold water. Combine ingredients and bring to a boil until thick and clear. Cool, then refrigerate until cold. Combine with fresh strawberries. Put in baked and cooled shell. Serve with whipped cream. Keep refrigerated.
Sift together flour, salt and soda. Set aside. Cream until fluffy, oleo and sugars. Add slightly beaten egg and vanilla and mix well. Roll into 1-inch balls. Roll in sugar.
In a medium bowl, combine cookie crumbs and margarine; reserve 1/4 cup crumbs. Press remaining crumbs in bottom and 1/2-inch up sides of 9-inch springform pan. Freeze for 1 hour. Place ice-cream in large bowl; gently fold whipped cream into ice-cream. Spoon mixture into crust lined pan. Sprinkle with reserve crumbs. Cover and freeze for 5 hours or overnight.
Mix ingredients in the order given. Shape into balls on cookie sheet. Dip a fork or glass in sugar and flatten each cookie. Bake at 350° for 10 to 12 minutes. Makes 100 cookies.
Combine all ingredients except patty shells. Press each quarter shell into small ungreased tart pans (1 1/2-inches in diameter, 24 per pan). Fill shells and bake at 425° for 15 to 20 minutes.
Combine graham cracker crumbs and melted margarine. Press into the bottom of a 9 x 13-inch pan. Beat milk until fluffy. Add sugar and lemon juice. Mix well. Pour over graham cracker crust and freeze.
Combine all ingredients, except mushrooms, in a skillet. Bring to a boil, reduce heat and simmer for ten minutes. Stir in mushrooms and simmer for five minutes. Let cool. Cover and chill several hours. Drain before serving, removing garlic and bay leaf.
In a 1-quart casserole, beat eggs lightly. Add artificial sweetener, milk, bread and vanilla. Mix well. Cook on Medium-high power in microwave. Let set 5 minutes. If not set, cook 2 to 3 minutes longer at Medium power. Makes 2 servings.
Beat the ingredients with eggbeaters until soft enough to put into cookie press. Press the dough into long strips on a greased cookie sheet. Bake at 350° to 375°, depending on your oven. Leave in the oven 8 minutes. If slightly tan at edges, turn the pan for just a few minutes. When other side turns tan at edges, take out of oven. When still hot, cut the strips in smaller pieces, the length you prefer. Cool. When cold, put in box with tight cover.
Cream butter and sugar together and add vanilla. Add flour and work into mixture until blended. Add potato chips and nuts and mix thoroughly. Form into balls the size of walnuts. Place on ungreased cookie sheet and flatten with hand. Bake at 350° for 10 minutes. Sprinkle with sieved powdered sugar while slightly warm. Makes 36 cookies.