HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple. Combine in a buttered baking dish with 1 cup grated Longhorn cheese. Mix 1/2 cup sugar, 2 tablespoons flour and pineapple juice. Pour over tidbits and cheese. Sprinkle with 1/2 cup to 1 cup bread crumbs and dot with butter (1/4 cup). Bake at 350° for 45 minutes. Serves 4.
Peel and slice peaches. Melt butter in skillet. Add peaches, brown sugar and spices. Cook until glazed.
Combine sugar, eggs, vinegar, flour and water. Cook until thick and smooth; stir constantly. While hot stir in butter and lemon extract. Pour into baked pie shell and sprinkle chopped nuts over top. Cool before serving.
Cook water and rice until done. Drain. Add milk and butter; cook 1 hour at 350°. (Add raisins.) Mix eggs, sugar and vanilla. Stir into rice; cook 15 more minutes. Let cool.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Spread mixture into greased 8 x 12-inch baking dish. Bake uncovered at 375° for 10 minutes. Meanwhile, combine biscuit mix, egg and milk to form a soft dough. Spoon in lattice design over hot chicken mixture. Bake uncovered at 350° for 20 to 25 minutes or until biscuits are golden. Top lattice with remaining cheese and onions and bake 3 to 5 minutes longer until cheese melts and onions are lightly browned.
Mix your biscuit dough like always and use baked sweet potatoes. Peel the sweet potatoes and mix in your biscuit dough. Judge the amount, you may need more than one potato if potato is small. You will probably have to add some flour after mixing the sweet potato in the biscuit dough. Then roll the dough out and cut into biscuits and bake. Ready when starting to brown lightly.
Mix and sprinkle in bottom of greased 9 x 13-inch pan coconut and chopped pecans.
Preheat oven to 350°. Wash mushrooms; remove stems. Set stems aside. In large skillet, heat 3 tablespoons margarine. Add Worcestershire sauce. Saute mushroom caps on bottom side only for 3 to 4 minutes. Arrange mushroom caps in shallow baking dish with rounded side down. Chop green pepper, onion and mushroom stems by hand or in food processor until very fine. Heat remaining margarine in skillet; saute chopped stems, pepper and onion until tender. Remove from heat and stir in bread crumbs, salt and pepper. Fill caps with this mixture, mounding high in center. Bake 15 minutes. Serve as appetizer or as side dish.
Cream sugar and Spry or Crisco. Add eggs and mix well. Add salt, potatoes and potato water. Mix well. Add 4 cups of flour and dry yeast; mix well. Add 4 more cups flour. Knead. Add enough flour to stiffen and does not stick (can be a lot of flour) to fingers. Place in warm place until double in bulk (2 1/2 to 3 hours). Take portion, roll and spread with butter or oleo; sprinkle with cinnamon and sugar. Roll as you do a jellyroll. Cut in 1 1/2-inch pieces. Place in buttered pans that have the following mixture in them.
Combine first 7 ingredients. Mix lightly. Split buns and fill. Heat wrapped in foil in slow 250° oven for about 30 minutes or until filling is bubbly and cheese is melted. Great with chips and hot chocolate.
Mix dry ingredients in skillet. Add milk, stirring constantly, on medium heat. Cook unti gravy thickens and bubbles. Scrape bottom of pan often. Pour over hot biscuits.
Mix first 7 ingredients. Mix mustard, onion and garlic in another bowl. Rub mustard mixture onto meat. Sprinkle with spice mixture. Cover and refrigerate overnight. Allow meat to stand 2 hours at room temperature. Roast at 350° for about 45 minutes for medium. Let stand 10 minutes before slicing.
Don't mix in mixer. Melt chocolate squares in butter. Remove from heat. Add sugar and stir well. Add dry ingredients and stir well. Then add eggs and vanilla. Can add nuts if you wish. Bake in 9 x 13-inch pan for 25 minutes at 350°.
Mix all ingredients in crock-pot. Cook on low for 2 hours. Let set overnight if possible in refrigerator. Reheat next day for approximately 2 hours.
Place strawberries in an 8 x 8 x 2-inch baking dish. Sprinkle dry jello on top. Mix together sugar, flour and butter or oleo and spread on top of the berries. Bake until crust is brown and fruit is soft, about an hour at 350°. Top with whipped cream.
Brown meat and onions. Drain. Cook macaroni; drain. Mix all together except cheese. Sprinkle cheese on top. Bake at 350° for 20 to 30 minutes.
Cut cheese into small pieces and set aside. Beat eggs in another bowl and set aside. Mince onions and fry in margarine until brown.
Mix rhubarb and sugar. Let stand overnight. In morning, add jello. Heat to boiling and boil 1 minute. Pour into sterilized jars and seal. Uses lots of rhubarb in short time.
Blend bananas with juices in blender, half at a time. Add water and sugar (dissolve together first). Blend well. Put mixture in freezable plastic containers (2 to 4, depending on size). Freeze well. Approximately 2 hours before serving, remove containers from freezer and place in refrigerator. Put into punch bowl and add 50/50. Will make 2 full punch bowls.
Mix 4 tablespoons salt with the ground cucumbers. Mix 1 tablespoon salt with the ground onions. Let these mixtures stand 2 hours. Drain well; press to remove excess liquid.
Beat egg whites in small mixer bowl until foamy; add cream of tartar and beat until stiff peaks form. Beat egg yolks in small bowl of electric mixer until thick and lemon colored. Add cold water and continue beating until thick. Transfer to large mixer bowl. Add sugar, gradually beating until blended. Add vanilla, almond and lemon extracts. Fold in flour and salt. Fold beaten egg whites into egg yolk mixture. Bake in ungreased 10-inch tube pan in 325° oven for 1 hour, or until done. Invert to cool. Frost with Creamy Yellow Frosting.
Fry bacon; remove part of drippings. Thicken drippings with 2 tablespoons flour. Add vinegar, sugar and water. Pour over potatoes, onion and hard-cooked egg. Simmer together a few minutes. (My family prefers a mild salad, so I use the cheapest vinegar I can find.)
Heat to boiling butter, cocoa and Coca-Cola. Add flour, sugar and soda and mix gently. Stir in buttermilk, eggs, vanilla and marshmallows. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost while warm.
Spray desired size pans with cooking spray. Prepare cake mix according to package directions with the following modifications: add 1 tablespoon flour to dry mix and stir well, substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed. Frost with your favorite light frosting.
Combine first five ingredients. Add salad dressing and stir gently. Add orange sections. Toss. Serve on lettuce leaves. Yields 12 servings.
Spray 13 x 9-inch pan with Pam. Spread 1 can rolls on bottom of pan. Mix cream cheese, 1 1/4 cup of sugar, egg yolk and vanilla. Spread on top of roll layer. Layer other can of rolls on top of mixture. Sprinkle top with 1/4 cup sugar and cinnamon. Bake at 350° for 30 minutes.
Bake and cool 1 large white or yellow cake mix. Prepare 3 ounces vanilla pudding mix; spread over cake. Put 1 can drained, crushed pineapple over pudding. Spread 1 large bowl of Cool Whip over pineapple. Sprinkle nuts and coconut on top.
Brown together oleo, sliced almonds, sesame seeds, Ramen noodles. Boil for one minute vinegar, oil, sugar and soy sauce. Cool then mix with browned ingredients and cabbage and green onions.
Layer as listed. Spread mayonnaise over layer. Sprinkle the sugar over top. Seal in Tupperware bowl and let stand overnight. Toss before serving.
Mix margarine, sugar, flour and oatmeal together. Mix well. Place half of the mixture in bottom of 9 x 13-inch baking dish. Pat out to make crust. Spread pie filling over crust. Sprinkle with remaining crust mixture. Bake at 350° for 1 hour.
Split hot dog lengthwise. Open the bun and place each half of the hot dog on each half of the bun. Cover hot dog and bun with Fritos, making a mound of chips in the middle to resemble a volcano. Cover chips, bun and hot dog with chili. Sprinkle with onions and cover entire concoction with shredded cheese. Microwave until cheese is melted and chili is hot. Melted cheese will resemble hot lava running down volcano. Be careful; it's very hot. Enjoy!
Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Stir in milk. Bring to a boil. Reduce heat to medium-low; simmer 1 minute. Add remaining ingredients. Cook until Velveeta is melted and soup is heated through, stirring occasionally.
Cube potatoes in jacket; put in large casserole dish (13 x 9 x 2-inch). Sprinkle cubed cheese over the potatoes, then onion, pimento, parsley, paprika and garlic salt. Melt margarine; add bread crumbs and pour over the entire casserole. Bake 25 minutes at 350°.
Melt butter and Crisco, cool. Beat eggs until foamy, add sugar and beat. Add vanilla, anise and lemon juice. Add about 6 to 7 cups flour. Heat pizzelle iron and drop mixture by teaspoon onto hot iron. This recipe makes a great big batch of pizzelles.
Cook all ingredients in crock-pot or on stove on medium heat for 1 hour. Before serving, add 1 package dry Ranch dressing. Stir well and cook a little longer.
Dissolve yeast in 1/2 cup warm water. Combine salt, sugar and margarine in 1 cup boiling water; mix well until margarine is melted. Add 1 cup cold water, eggs, yeast mixture and part of flour. Beat well, add enough flour to make a soft dough. Knead. Place dough in large bowl. Refrigerate overnight. Shape as desired. Let rise while you go to Sunday School (about 1 hour). Bake at 375° for 15 to 20 minutes. Makes about 15 rolls or 1 loaf.
Mix all ingredients together. Stir well. Cook 3 1/2 minutes. Stir. Cook 3 1/2 more minutes. Stir until thick. (Sometimes you may need to cook 1 more minute.)
Let cream cheese get soft by setting out for 1 hour. Mix in shrimp, green pepper and onions. Salt and pepper to taste. Form into a ball and roll in chopped nuts. Refrigerate.
Knead ingredients together with hands until well blended. Shape into walnut size balls. Bake on ungreased baking sheet at 400° for 12 to 15 minutes.
Cook meat slowly while adding onions and peppers until meat is brown. Add tomato sauce and spices; heat. Place a layer of tortillas in bottom of a large casserole dish, then a layer of meat, one of cheese, tortillas until casserole is full. Cover with soup. Top with cheese. Bake at 400° until bubbly.
Spread 4 cups sliced potatoes in bottom of greased 12 x 7 1/2-inch baking dish. Combine onion, soups, milk, salt and pepper. Pour half the mixture over potatoes. Repeat layers. Cover and bake at 350° for 1 hour. Uncover and bake 30 to 45 minutes longer. Serves 8.
Soften butter. Add sugar and mix eggs and corn meal. Mash up with fork. Slowly add milk and vanilla. Mix well. Pour into unbaked pie shell. Bake at 375° for 50 minutes or until golden brown.
Combine ingredients in small saucepan; cook over medium heat until hot. Serve with warm breadsticks. Makes 1 3/4 cups.
Melt butter and margarine in saucepan. Add Worcestershire, black pepper, rosemary, lemon juice, salt and garlic to butter mixture.
Simmer half an hour. To vary, cook 1 grated onion and 1 minced clove of garlic 5 minutes in butter and add to the sauce.
Wash okra. Trim the stems. Drain well and place in a shallow container. Pour buttermilk over the okra. Set aside.
Grate cheese and leave out of refrigerator for 1 hour. Mix with all other ingredients, except pecans. Shape into ball. Roll in pecans and refrigerate in plastic wrap.
Place sweet potatoes in a baking dish; add water to 1-inch of top. Mix sugars and flour together. Place over top of sweet potatoes. Cut margarine or butter in pieces. Put evenly over top of sugar. Add vanilla evenly over top. Sprinkle spices over top. For more rich flavor add a tablespoon of evaporated milk. Bake in microwave on High about 5 minutes, then put in regular oven and bake about 20 to 25 minutes at 325° to 350° or until potatoes are done.
Mix all ingredients, roll into small balls. Bake at 300° for 30 minutes. Let cool slightly and roll in powdered sugar.
Mix eggs, sugar and salt; stir in rhubarb. Put in a 9-inch pie pan and dot with butter. Add top and bake like apple pie.
Heat oven to 350°. Mix butter and confectioners sugar thoroughly. Stir in 1 1/2 cups flour. Press mixture evenly into bottom of ungreased 9 x 13-inch pan. Bake 12 to 15 minutes. Mix remaining ingredients, spread over baked layer. Bake 20 minutes. Cool, cut into bars. Tastes just like pecan pie.
Heat oven to 450°. Grease baking pan, 13 x 9 x 2-inch. Place frozen fish steaks in pan. Mix lemon juice, marjoram leaves, onion salt and seasoned peppers; spoon on fish.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Place drinking glass in center of serving platter. Drop mixture to form ring around glass; smooth with spatula. Remove glass. Garnish with chopped parsley, if desired. Serve with Triscuits or crackers of your choice.
Mix all ingredients with enough red wine to make a paste mixture. Spread on slices of French or Italian bread. Sprinkle with paprika and broil until bubbly and golden brown. It's great with spaghetti or even all by itself.
Mix taco mix with refried beans. Spread in dish. Layer remaining ingredients. Serve with chips.
Boil together until cooked to look like paste. Add 2 eggs into cooked mixture and heat well all together. Add a little vanilla. Put on large plate or platter and sprinkle with cinnamon.
Place chicken in large Dutch oven. Cover with cold water. Add spices and simmer until done and chicken falls from bone, about 4 hours. Remove chicken and bring broth to a rolling boil. Put flour in bowl and add 1 cup broth. Stir to make a dough. Roll out dough to 1/4-inch thick. Cut into strips and add to boiling broth. After all dough is added, put chicken into pot and stir to mix.
Pour all ingredients in a saucepan; bring to a boil, stirring constantly. When mixture reaches a full, rolling boil, time it for 5 minutes. Test drops in cold water to see if they form a ball. Pour into a buttered pan and let cool. This fudge is more like taffy.
Cut steak diagonally across into thin slices, then cut strips about 2-inches long. Heat corn oil in skillet. Place garlic clove in oil. Remove after 3 minutes. Add meat to oil. Cook on medium heat; turn as needed until brown. Mix onion, green pepper, salt, pepper and ginger. Cook on medium. Stir until just tender (3 minutes). Blend cornstarch with steak and soy sauce. Stir into mixture in skillet. Bring to boil and cook, stirring, until thickened.
Cream margarine, shortening and chocolate. Add sugar; beat until mixture is smooth. Add egg yolks and beat. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into well greased 9 x 13-inch sheet pan. Bake at 350° for 40 to 45 minutes. Cool cake in pan and frost with Cream Cheese Icing.
In a large bowl, mix the first 5 ingredients, then, stir in the wet look: oil, eggs and vanilla, and for the rugged, chunky taste, mix in apples and raisins. Pour into a 9 x 13-inch pan; bake at 325° for 1 1/2 hours.
Mix first 7 ingredients together. Mix well and put in a baking dish. Top with butter, cornflakes and almonds. Bake at 350° for 30 to 40 minutes. May cook celery and onions in butter before adding.
In a mixing bowl, cream butter. Gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour and mix just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for about 1 hour and 40 minutes or until cake tests done (cake will rise above the pan during baking, but will settle while cooling). Cool in pan 15 minutes before removing to a wire rack to cool completely.
Combine cranberry juice, sugar and water. Stir to dissolve sugar and heat to boiling. Tie spices into a cheesecloth bag. Add to liquid and simmer 20 minutes. Remove spice bag. Just before serving, add frozen juices and pineapple juice. Serve steaming hot. Makes about 1 gallon. I serve this in mugs.
Preheat oven to 350°. Saute mushrooms and onions. Brown hamburg and drain. Combine cream cheese, sour cream and cottage cheese. Add tomato sauce to mushrooms, onions and hamburg. Add cheese mixture to hamburg mixture. Keep heated on very low temperature. Cook noodles for casserole. Place drained noodles in casserole dish. Stir in hamburg mixture. Bake covered for 30 minutes.
Melt cheese in double boiler. Let it cool a wee bit. Add mayonnaise and horseradish. Mix well. Put in pots in refrigerator. Will keep for months in sealed crock-pots in refrigerator.
Drain pineapple and place in ovensafe dish. Mix together sugar and flour; sprinkle over pineapple. Add cheese, crushed crackers and pour melted butter over top. Bake at 350° for 30 minutes.
Saute garlic and onion in oil. Add juice from the cans of beans and immediately add 1 well beaten egg and stir until congealing; add beans and chicken seasoning for taste.
Cream sugar and Crisco; add eggs, one at a time. Beat thoroughly	after each addition.	Add flour; mix thoroughly. Add lemon juice and	vanilla. Add a few drops of milk if needed for mixing. Bake at 325° for 1 hour and 10 minutes.
Melt margarine; add cocoa, sugar, vanilla, milk and eggs. Beat until mixed. Do not overbeat. Pour in unbaked pie shell. Bake 10 minutes at 400°. Reduce heat to 350° for 25 minutes. Pie is done when springs up in center of pie. Quick and easy. Children love this pie. Can be frozen. Heat in microwave; place a dip of ice cream on top.
Sift together flour, cocoa, soda and baking powder. Mix in vanilla, salad oil, sugar, salt, hot coffee and egg yolks.
Saute onion and green pepper in olive oil until onion is soft. Add rice; stir to glaze. Add stock or bouillon, saffron, tomatoes, salt and clams with juice; bring to a boil. Cook uncovered 15 minutes; add chopped olives. Cover; let stand in warm place 10 to 15 minutes, until all liquid is absorbed and rice fluffy or can be placed in 300° oven. Makes 4 or 5 servings.
Mix eggs, milk, sugar and salt, then add butter. Mix the flour and baking powder together. Add the flour to the eggs and milk; mix well.
Mix together warm water and yeast. Add rest of ingredients. Knead and let rise until double. Butter your hands; place in buttered pan. Let rise again and bake at 325° until brown.
Grease a 9 x 13 inch baking dish with the margarine. Steam broccoli until partially cooked, about 3 minutes. Cool and press dry. Finely chop the broccoli in a food processor. Beat eggs until frothy. Thoroughly mix flour, baking powder, and salt. Stir into egg mixture, mixing well. Fold in broccoli, cheese, and onion. Spoon into baking dish, spreading evenly. Sprinkle with seasoned salt. Bake in preheated 350° oven about 35 minutes or until set and lightly browned. Let stand for 5 minutes and then cut into bite-size pieces. Makes 4 dozen (1 1/2 inch) squares.
Preheat oven to 350°. Melt butter in pan. Place chopped onion and garlic in butter. Let simmer for 10 minutes.
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter, and margarine in a 1 quart microwavable bowl on high 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag.	Add powdered sugar. Seal bag; shake until well-coated.	Spread on wax paper to cool. Yield: 9 cups of snack.
Beat ingredients together and spread over cracker crust. Top with cherry pie filling. Let set until firm.
Place squash in 2 to 3-quart pan to boil. Add salt to boil. Boil until soft, about 20 minutes. Pour off water. Add cheese to taste, 5 to 6 chunks, stir until melted.
Peel plantain and diagonally cut into 1/8-inch thick slices. Combine 1 quart water and 1 tablespoon salt in a large bowl, stirring until salt dissolves; add plantain slices. Cover and let stand 30 minutes. Drain plantain slices well and pat dry. Heat 2 tablespoons oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly until tender, but not brown. Drain well on paper towels.
Mix in a 9 x 13-inch pan and cover with aluminum foil. Bake at 426° for one hour.
Spread diced rhubarb evenly in bottom of a 7 x 11-inch pan. Sprinkle 1 cup of sugar and Jell-O powder over the top, then the Jiffy cake mix. Pour the hot water over the contents and drizzle the margarine. Bake for 1 hour in 350° oven. May be served with whipped cream or ice cream.
Mix all ingredients in a large roasting pan. Cover tightly with foil. Bake for 3 hours at 325°.
Spread a layer of Cool Whip on jello. Mix pudding and spread on Cool Whip. Decorate with nuts or coconut or colored cherries. Can be used as a dessert.
Cook hamburger and taco mix. Layer ingredients as listed. When ready to serve, add meat and sour cream and toss together.
Mix Bisquick, corn and sugar. Roll out to medium thickness; will rise. Dough is sticky. Sprinkle surface lightly with flour as needed and pat out with hands on floured surface (works better than rolling pin). Cut into strips similar to chicken pastry dough. Meanwhile, melt butter in a large oven roaster or similar pan. Remove from oven and lay strips of dough (about size of 2 fingers) in melted butter. Dough is still rather difficult to work with but have patience; some folks think it's worth the effort! Bake at 350° for 10 minutes. Turn all pieces over and bake 5 to 10 minutes more, until golden brown.
Mix and press into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
Combine buttermilk, sugar and pineapple juice. Add sugar to taste; chill thoroughly and serve. Makes 4 servings.
Cook chicken and bone. Layer chicken in dish; layer boiled eggs, sliced. Pour green peas over chicken and eggs, then pour melted margarine over peas. Mix 1 cup Bisquick with 1 cup milk and pour over contents with 2 cups chicken broth and 1 can celery soup, mixed well. Bake 45 minutes at 350°. Enjoy!
Heat syrup, sugar and peanut butter until peanut butter melts, stirring all the time. Pour mixture over cereal. Add nuts; stir until well mixed. Pat out into a 9 x 13-inch pan.
Mix vegetables, onions, water chestnuts, cheese and mayonnaise. Pour into a 9-inch square dish and bake at 350° for 20 minutes. Top with crushed crackers that have been mixed in the melted butter. Bake 10 minutes more. Very good!
Arrange chicken in a 13 x 9-inch baking dish. Bring to a boil chicken broth and soup. Pour over chicken. Combine other ingredients and spoon over chicken. Bake at 425° for 30 to 35 minutes or until done.
Beat everything on high speed about 3 minutes. Pour into greased and floured Bundt pan. (You can use butter or margarine.) Bake at 350° for 50 to 55 minutes. Cake is done when you press the middle down with finger and it springs back up. Either banana or lemon is made the same. If you can't get the matching instant pudding, you can always use vanilla instant pudding. The corresponding pudding makes a better cake.
Pour ingredients into an unbaked pie shell and bake at 350° for 30 minutes. Cool, then add meringue and brown.
Prepare jello per package. Add softened cream cheese and mayonnaise. Blend with mixer. Add remaining ingredients. Stir. Pour into Pyrex dish and chill overnight.
Peel and slice eggplant. Salt, pepper and flour each slice. Lightly brown in corn oil. Place in greased casserole dish.
Mix all but last ingredient in a large bowl. Place broken pretzels in 9 x 13-inch baking pan, stir mixture onto pretzels until all pieces are coated. Bake at 300° for 20 minutes, turn once.
Drain fruit, reserving 1/2 cup combined syrup. Arrange fruit in 2-quart casserole. Sprinkle with lemon juice. Combine rest of the ingredients, except butter. Pour over fruits. Dot with butter. Bake at 350° for 20 minutes. Serve warm topped with sour cream sauce.
Fry the bacon crisp; drain and crumble. Leave aside. Scrub the red potatoes and boil until tender. Cube potatoes. Add bacon, mayonnaise and parsley; mix. Salt and pepper to taste. Refrigerate.