HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pineapple on bottom of pan; spread pie filling over it. Sprinkle dry cake mix on top. Cut butter into slices and add on top. Sprinkle pecans on top. Bake at 350 degrees until golden brown. May top with vanilla ice cream if desired.
Cream together the sugar and melted butter. Add egg and beat well. Add bananas. Stir in flour and mix well. Stir in nuts. Pour in greased loaf pan. Bake 1 hour at 350°.
Cook squash or eggplant and salt until tender. Mix all ingredients except 1/4 cup of cheese; mix well. Pour into greased 1-quart baking dish. Bake, uncovered, 25 minutes at 350°. Sprinkle rest of cheese on top and bake 5 minutes longer.
Heat oven to 350°. Generously grease pan, 15 1/2 x 10 1/2 x 1-inch.
Chop tomatoes, peppers and onions and combine. Add remaining ingredients. Cook until thick. Adjust jar rings on clean, hot jars and fill with hot sauce. Wipe off jar rings; seal.
Add jello to boiling water. Mix on low speed the cream cheese. Add marshmallows, carrots and pineapple. Let set until it starts to get firm, then whip in Cool Whip.
Cover plates with greens and then alfalfa sprouts. Process avocado, onion, lemon juice, salt and pepper in food processor or blender until smooth. Spread on top of alfalfa sprouts. Slice pepper into rings. Place on avocado. Add shrimp to center of pepper ring. Garnish with crushed corn chips. Serves 4 or more.
Puree peaches in blender. When smooth, add 2 juice cans of water and the remaining ingredients. Process until frothy. Serve immediately. Garnish with an orange slice and mint sprig, if desired.
Cook onion and pepper until tender in margarine. Add remaining ingredients; cover and simmer 45 minutes. Crumble bacon on top and serve.
Scald milk; stir in sugar. Add shortening and cool to lukewarm. Dissolve yeast in lukewarm water. Add to milk mixture. Add flour. Cover and set for 30 minutes in a warm place free from draft. The batter should be double in bulk. Knead on floured board. Roll out to desired thickness. Cut with biscuit cutter. Brush with margarine and let rise for 30 minutes. Bake at 350° to 400° until done.
Grease bottom of 13 x 9-inch pan and spread with can of fruit pie filling. Sprinkle box of mix over fruit. Drizzle butter over mix.	Bake at 350° for 30 to 40 minutes. Serve with whipped cream (or sour cream).
Preheat oven to 350°. Cook spaghetti and drain; set aside. Melt butter. Stir in flour; add chicken broth. Cook, stirring constantly, until sauce thickens. Remove from heat. Stir in half and half, parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and spaghetti with sauce. Turn mixture into 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake for 30 to 40 minutes until thoroughly heated. Makes 8 servings.
Drain pineapple, reserving 1/2 cup syrup. Mix pineapple with sugar, coconut and spices. Mix pineapple syrup and next 2 ingredients. Spoon half the crouton mixture into shallow 1 1/2-quart baking dish. Cover with half the pineapple mixture, remaining crouton mixture and the pineapple. Bake in preheated 375° oven for 40 minutes. Serve warm with ice cream.
Line two 9 x 1 1/2-inch round baking pans with foil. Combine flour, baking powder and salt in an egg mixer bowl. Beat eggs on high speed of electric mixer for 4 minutes or until thick and lemon colored. Gradually add the 1 1/2 cups of sugar and beat 4 minutes. Add dry ingredients to egg mixture, beating on low speed just until combined. Heat the buttermilk and butter just until butter melts. Add milk mixture, beating on low speed until combined. Pour into pans. Bake in a 350° oven for 25 to 30 minutes. Cool completely. Remove from pans. Cut layers in half horizontally for a total of 4 layers.
Dip cookies in milk for a few seconds, enough to do one layer at a time. Layer cookies in a dish. Cover with a layer of Cool Whip. Put another layer of dipped cookies with Cool Whip on top. Continue, ending with cookies on top. Refrigerate and serve.
Combine all above ingredients, cover and chill. Serve with fresh vegetables, chips or crackers.
Cut up veggies; sprinkle with Accent and set aside. Mix all other ingredients well. Pour over veggies; cover. Stir occasionally. Put in fridge; best to let stand overnight.
Wash cucumbers thoroughly and place them in very hot water. In a large pot boil vinegar, water and salt for 2 minutes. Drain hot water from cucumbers and put them in sterile jars with dill and garlic. Pour boiling vinegar solution over cucumbers and seal jars immediately. Store in a cool dark place, and open in 3 to 4 weeks.
In large bowl, dissolve gelatin in boiling water. Add ice cubes and stir until ice cubes melt. Blend in chilled whipped evaporated milk. Add chilled pineapple, grated cheese and pecans. Chill in the refrigerator until set. May be served as a salad or as a dessert. Makes 6 to 8 servings.
Mix peaches and banana in blender. Finely grate skin of one lemon, then juice 3 lemons. Mix peaches, banana, lemon rind, lemon juice, pineapple juice and orange juice in a large container. Add enough water to make 2 gallons. Sweeten to taste. Serve chilled.
Wash unpeeled squash; slice in 1/4-inch slices. Cook in salted water until barely tender. Drain well. Put squash in a 9 x 13-inch pan. Add butter, salt, pepper and onion. Combine milk, eggs and cheese. Mix well. Pour over squash mixture and stir until blended. Top with crumbs and drizzle with melted butter. Bake at 425° for 25 to 30 minutes. Makes 8 to 10 servings.
Mix all ingredients together well; stir in frozen (broken up) broccoli. Bake 1 hour at 350°. The last 15 minutes, sprinkle Parmesan cheese over top to brown.
Line a large pan with heavy-duty foil about 2 1/2 times longer than the brisket. (I use a lasagna or jelly roll pan.) Place brisket (trim fat if necessary) in foil. Place onion on top of meat. Mix remaining ingredients and pour over meat. Wrap meat loosely, but seal firmly. Bake at 275° for 8 to 10 hours.
Mix all ingredients. In baking dish, add layer of blackberry mixture and one layer of dough. Top with dough. Bake 1/2 hour to 45 minutes.
Cook whole squash in boiling water to cover, 10 minutes. Drain. Cool to touch. Cut squash in half lengthwise; scoop out pulp, leaving 1/4-inch shells. Place shells into a lightly greased baking dish in a single layer.
Beat egg whites until stiff. Combine sugar and baking powder; beat into egg whites. Add vanilla. Fold in graham cracker crumbs, then pecans. Pour into buttered 9-inch pie plate and bake at 350 degrees for 30 minutes or until done. Cool.
Combine crumbs and butter. Press onto bottom of a 9-inch spring-form pan. Bake for 10 minutes at 350°. Melt caramels in milk in heavy 1 1/2-quart saucepan over low heat, stirring frequently until smooth (or melt in microwave; stir to smooth). Pour over crust. Top with pecans.
Pour the pineapple with its juice into a small saucepan; heat until juice comes to a boil. Remove from heat. Pour gelatin mix into large glass mixing bowl. Pour pineapple and juice into gelatin. Stir until gelatin is dissolved. Chill until cool and begins to thicken, about 2 hours. Stir in oranges, cottage cheese and whipped topping. Pour into an 8-inch square dish. Refrigerate until firm. Cut into squares and serve. Serves 6.
Place all spices into a cheesecloth or a tea ball. Put spice ball into crock-pot with cider and brown sugar. Keep spices in for 2 hours. Or, place cider into an electric percolator and put spices and brown sugar in the basket.
Melt candy in double boiler. Mix (by hand) in Cool Whip. Pour into pie shells and cool. Refrigerate. Makes 2 pies.
Brown together the first 4 ingredients. Then add sugar, vinegar and catsup. Simmer for about 1 hour.
Bring water and butter to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating until smooth after each. Place a level tablespoon of batter on an ungreased cookie sheet. Bake at 400° for 25 minutes.
Cook rotelle to desired doneness, adding broccoli during last 2 minutes.	Drain, rinse with cold water. Drain well. Combine all ingredients with cooked rotelle and broccoli; mix well. Refrigerate 2 hours to blend flavors.
Cream the butter, peanut butter and sugars. Add egg and vanilla. Beat until creamy. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Press into 1 1/2-inch muffin tins. Bake at 350° for 12 minutes. Remove from oven and immediately press one miniature peanut butter cup candy into each hot cookie crust. Allow to cool.
Drain oranges and pineapple. Mix with Cool Whip, cottage cheese and dry jello. Add coconut and chopped pecans, if desired. Store in refrigerator. Salad is ready to eat immediately, but is better after refrigeration.
In a bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15 x 10-inch baking pan. Bake at 400° for 20 to 25 minutes or until lightly browned.
Brown chicken in frying pan. Cut mushrooms in half. Saute in butter. In a saucepan, heat mushroom and chicken soups with milk; add sauteed mushrooms. Place chicken in a baking dish, arranging so that the sauce covers chicken evenly. Bake at 325° for approximately 45 minutes to 1 hour.
Mix apricots, sugar and cinnamon. Cover with hot water and let stand until apricots soften. Cook until tender. Mix cornstarch	and cold water. Add	to apricots and cook until thick. Puree while hot.
Mix cake mix, butter or margarine and coconut or nuts. Pat into a 9 x 13-inch ungreased pan. Bake 10 minutes at 350°. Add pie filling and top with sugar cinnamon mixture. Mix sour cream and egg. Pour over pie filling. Bake 30 minutes more at 350°. Cool, cut and enjoy.
Melt the caramels with 1/3 cup evaporated milk. Combine in a bowl the cake mix, margarine, 1/3 cup evaporated milk and the pecans. Stir with spoon until dough holds together.
Combine flour, brown sugar, oats and cinnamon. Cut in butter with mixture until it resembles coarse crumbs. Toss 1 cup of crumb mixture with sweet potatoes and cranberries. Place in a 1 1/2-quart casserole. Top with remaining crumbs. Bake at 350° for 35 minutes. After baking, add 1 1/2 c. marshmallows; broil until brown.
Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until thickened. Mix salmon with remaining ingredients. Blend into thickened gelatin. Pour into an 8 x 4-inch loaf pan. Chill until firm, about 4 hours. Unmold. Garnish with dill and thinly sliced cucumber, if desired. Makes 5 1/3 cups of 6 to 8 servings.
Preheat oven to 325°. Grease and flour a 10-inch tube pan or Bundt pan. Melt candy bars and butter, stirring frequently, in double boiler. Remove from heat. Stir in sugar. Combine egg yolks, buttermilk and baking soda in a small bowl until blended. Combine flour and salt in another bowl. Add to candy mixture alternately. Stir in pecans. In a clean mixer bowl, beat egg whites until stiff, but not dry. Fold into batter. Pour into prepared pan. Bake 1 1/4 hours. Cool for 15 minutes. Unmold and cool completely. Melt chocolate in double boiler. Drizzle over cooled cake.
Blend butter and syrup bring to a boil in a double boiler. Add vanilla. Add soda; pour over popcorn. Bake at 375° for 10 to 15 minutes.
Preheat oven to 375°. Grease 9 x 13-inch pan. Set aside. In 12-inch skillet, cook ground beef and onion over medium heat until meat is brown, stirring occasionally. Discard drippings. Add next 6 ingredients. Simmer 20 minutes, uncovered, stirring occasionally, until most of liquid is evaporated. Pour 1/2 cup taco sauce into casserole. Arrange half tortillas (thawed) to cover, overlapping if necessary. Pour 1/2 cup taco sauce evenly over tortillas. Spoon in beef mixture. Top with sour cream and sprinkle on half of the cheese. Arrange remaining tortillas, overlapping slightly on cheese. Spread remaining taco sauce over tortillas and sprinkle on rest of cheese. Cover with foil and bake 40 minutes. Remove foil and bake 5 more minutes. Serves 8 (about 515 calories per serving).
Beat eggs slightly and melt margarine. Mix dry ingredients. Add all together and pour into unbaked pie shell. Cook at 350° until filling is firm.
Layer sausage, mushrooms, green onions, tomatoes and cheese in greased baking dish (13 x 9 x 2-inch). Beat remaining ingredients and pour over sausage mixture. Bake, uncovered, in 350° oven about 30 minutes until golden brown and set. Cut into 12 (3-inch) squares. Serves 12. Good for brunch.
In a small saucepan over medium heat, cook and stir almonds with sugar; cook until almonds are coated and slightly brown. Spread the coated almonds on foil and cool completely, then break apart gently. In large bowl, combine lettuce, oranges, celery and onions. Top with the almonds. Pour dressing over salad and gently toss. Serves 8.
Saute onions in oleo until golden; add hominy, Cheez Whiz and soup.	Mix well. Pour into	1 1/2 quart casserole dish; sprinkle with Fritos. Bake 30 minutes at 350°. Spray casserole dish with Pam before pouring the hominy into it.
Heat milk in saucepan over medium heat. Mix sugar and cornstarch. Add sugar mixture to hot milk, stirring constantly. Cook until thick. Lower heat. Add egg yolks and cook 1 minute. Remove from heat. Add butter. Cool slightly while making the meringue. Add vanilla to cream mixture. Pour into a 9-inch baked pie shell. Cover with the meringue and sprinkle with coconut. Bake at 375° for 12 minutes.
Mix all ingredients and then add 4 eggs, one at a time. Pour into a greased and floured Bundt mold in which you have sprinkled chopped pecans.
Place ribs in shallow roasting pan, meaty side up. (Trim as much fat off as possible). Place a slice of unpeeled lemon and thin slice of onion on each serving piece. Roast in oven at 400° for 30 minutes (longer if using country-style ribs). Pour off any fat.
Place stew beef in large pot. Cover with water. Salt to taste. Boil for 30 minutes. Add peas, butter beans and carrots. Let boil until almost tender and then add okra, cabbage and hamburger (leave some in small balls of meat). Let come to a boil and add tomatoes and corn. Simmer on low heat, adding water as needed. Season to taste with salt, pepper and sugar. When done, add tomato soup for more color and flavor. When cool, place in containers for freezing.
Cook about 1 hour on low until soft ball forms in cool water. Let set; do not stir until cool, 20 to 25 minutes. Beat until thick, about 10 minutes. Pour into buttered dish.
Saute' in oil the onions and celery until soft. Add stock, chicken and brown rice. Bring to a boil; reduce heat, cover and cook until chicken is tender (20-30 minutes). Remove chicken and set aside until cool; remove bones and shred. Add to stock along with remaining ingredients. Serves 6-8.
Preheat oven to 350°. Beat the shortening, sugar, egg and vanilla together until creamy. Sift together the flour, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with milk. Stir in oats and candy. Drop by teaspoon onto ungreased cookie sheets. Bake in oven at 350° for 12 to 15 minutes.
Slice squash about 1/2-inch thick. Cook until done. Drain well. Mash with butter, salt, pepper and onion. Add dressing, eggs and corn. Put in casserole dish. Sprinkle top with dressing and bake at 350° for 1 hour.
Soften yeast in warm water and set aside. Sift dry ingredients together. Cut shortening into flour mixture. Add milk and softened yeast. Stir until well blended. Store in refrigerator about 1 hour before baking. Roll dough 1/2 inch thick and cut using a 2 inch cutter. Let rise for 1 hour. Bake at 450° for 10 minutes or until brown.
Dip chicken pieces into melted margarine, then into mixture of dry ingredients. Bake at 350° for 1 hour. Do not turn chicken.
Slice cucumbers. Lightly toss cucumbers with 1 tsp. salt. Chill well. Meanwhile combine sour cream, lemon juice, remaining salt, sugar and pepper. Drain cucumbers. Toss with sour cream mixture. Refrigerate about 2 hours. Turn cucumbers into shallow serving bowl. Sprinkle with chopped parsley. Serve.
Heat on low flame and stir until nuts are coated good. Pour onto paper towels and separate to cool. Can be stored in can or jar for later.
Mix sugar and syrup (heat together). Add peanut butter. Pour over Rice Krispies.
Combine oil, eggs and sugar in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes.
Cream butter, gradually beat in sugar and beat until fluffy. Add egg yolks and vanilla; blend well. Add melted chocolate mixture. Add walnuts. Turn into pie shell. Bake in hot, 375°, oven for 30 to 35 minutes, or until puffed across top. Cool. Serve with vanilla ice cream, or with whipped cream or topping.
Bake cake according to directions in a 14 x 18-inch greased pan at 325° for 25 minutes. Cool.
Cook spinach following directions; drain well. Set aside. Heat oven to 350°. In medium bowl, combine eggs, cheese, butter, parsley, salt and pepper. Mix well. Stir in spinach and stuffing mix. Shape into small balls. Place on ungreased cookie sheet. Bake about 10 minutes. Serve warm. Makes 3 to 4 dozen.
In a 2 quart casserole dish, mix the macaroni with the mayonnaise, soup and Cheddar cheese. In a mixing bowl, combine butter and crackers; spread over the macaroni mixture. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
Drain peas. Add all ingredients together. Mix lightly but well so you don't mash the peas. Serve cold. Store leftovers in covered container in refrigerator. Add mayonnaise (more or less) according to desired taste. Makes 8 servings. Preparation time: 0:30.
Crush Oreo cookies (or blend on high, about 5 at a time). The crushed Oreos are your dirt. Combine softened cream cheese and softened butter with powdered sugar. Set aside. Mix pudding with milk until it thickens. Fold in the cream cheese mixture with the pudding and whipped topping.
Cook cut-up cabbage in boiling water until almost tender. Drain. Put half of the cabbage in bottom of a greased 2-quart casserole reserving the rest for the top. Mix all the rest of the ingredients together, except the milk and remaining cabbage. Put into casserole. Pour milk over it. Put cabbage on top. Dot with butter. Do not cover. Bake at 350° for about 2 hours. Watch so the cabbage doesn't get too burned on top.
Mix yeast in warm water. Add sugar, oil, egg, salt and flour; mix until well blended. Put in refrigerator. When ready to use, place by spoonfuls into well-greased muffin pans. Bake at 425° for 20 minutes. These will keep in refrigerator for one week.
In skillet, saute onions and peppers. Add tomatoes, water and sugar. Simmer 10 minutes. Prepare rice while this is cooking. Cut sausage into rounds and add along with rice to skillet. Simmer, covered, 5 to 10 minutes longer.
Turn oven to 450°. With scissors, cut circles out of pita bread. Only cut the top portion out, don't go all the way through. Spread tomato sauce on bread with spoon. Grate cheese and pour over top the sauce. Sprinkle pies evenly with basil and oregano. Then add any extra toppings. Place pies on a cookie sheet or baking pan. Bake 20 to 25 minutes until cheese melts, then toast the pita bread circle in microwave or toaster and place on top of the pizza.
Slice bell pepper, carrots and onion into thin strips. Chop green onion. Lightly brown ground beef. Heat wok on low heat, add 2 tablespoons oil. Mix ground beef, shrimp and chicken in oil and heat for approximately 2 minutes. Add vegetables and cook until tender, stirring constantly.
Mix all together. Pour into a 9 x 13-inch greased pan. Bake at 400° for 35 to 40 minutes.
Combine stock and cream in a saucepan over medium heat. Slice unpeeled potato into 1/4 inch slices and add to soup. Add kale. Saute sausage. When sausage is done, cool and cut at angle into slices about 1/4 inch thick. Add sausage to soup. Add salt and pepper flakes; let soup simmer for about 2 hours. Stir occasionally.
Mix together cream cheese, mayo and dressing. Roll out crescent rolls on bottom of greased 13 x 9-inch pan and bake at 400° for approximately 10 minutes. Cool and spread cream cheese, mayo and dressing over crust, then sprinkle on chopped vegetables and cut into squares. Keep in refrigerator.
Layer first six ingredients in order listed into a 9X13 dish. Mix Miracle Whip and sour cream together and spread on top of salad. Top off with cheese and bacon.
Saute onion, celery and carrots in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook 1 minute, stirring constantly. Combine broth and milk; gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Pour chicken mixture into a shallow 2-quart casserole. Top with pastry and cut slits for steam. Bake at 400° for 40 minutes.
Chop chilies, Ro-Tel tomatoes, onion, cilantro, avocado and jalapeno peppers. Mix with crushed tomatoes. Refrigerate for several hours to blend flavors. Serve with tortilla chips or fresh vegetables as a dip.
Mix all ingredients except the pie shell in a blender. Pour mixture into pie shell and bake in a 350° oven until custard thickens (approximately 30 minutes). You may use egg substitute if you are watching your cholesterol. If you do not have a pie shell, this recipe is good baked in a pie plate. This recipe is from Billy's mother, Margaret Majors.
Mix cream cheese, Accent, Worcestershire sauce, onions, and 3 jars of dried beef. Use last jar of dried beef to roll cheese ball in. (This is better if made several days in advance.)
Cream Crisco and sugar together. Add egg yolk and coconut; beat well. Sift together flour, salt and soda. Add to the creamed mixture alternately with orange juice. After each addition, beat until smooth. Drop from teaspoon onto ungreased cookie sheet. Sprinkle with additional coconut and grated orange peel. Bake in a moderate 375° oven for 10 to 12 minutes. Makes 50.
Cook broccoli cuts until crisp. Mix mayonnaise, mushroom soup, eggs and cheese with electric mixer until blended. Add drained broccoli and mushrooms to mayonnaise/egg mixture. Place in 8-inch square or 2-quart baking dish. Top with crushed crackers mixed with melted margarine. Bake uncovered for 45 minutes at 350°.
This is one of my favorites. It's simple and very good. Summer visits to Winston Salem always held the smell of boxwoods and warm peach cobbler.
Scrub potatoes and cut each into 1/8-inch wedges. Place wedges slightly overlapping in a single layer in a 13 x 9 x 2-inch baking pan. Combine remaining ingredients, stirring well. Brush potatoes with half of the oil mixture. Bake, uncovered, at 375° for 45 minutes, basting occasionally with remaining seasoned oil mixture. Makes 4 to 6 servings.
In small bowl, mix well confectioners sugar, water and vanilla until smooth and of desired consistency.
Mix all ingredients together thoroughly; place in a loaf pan. Bake at 350° for 40 minutes. Drain grease; top with ketchup. Makes 4 servings.
Melt margarine in 9-inch pie plate and mix crumbs to form crust. Bake at 350 for 12 - 15 minutes and let cool. Meanwhile mix pudding and milk and let chill. Also drain pineapple and chill. When ready to assembly pie, slice banana over bottom of crust. Next spread pineapple over banana and chilled pudding over pineapple. Spread whipped topping over all and garnish. Makes 8 servings. Each serving is 1 bread, 1/4 milk, 1/2 fruit, 2 fat.
Pour 1/3 of sauce into a 7 x 11-inch baking dish; stir 1/4 cup water into remaining sauce, add seasonings and set aside. Layer noodles and cover with sauce. Crumble uncooked beef, 1/2 of shredded Co-Jack and 1/3 of sauce. Arrange noodles with rest of Co-Jack cheese and cottage cheese and pour rest of sauce over top. Cover with double layer of Saran Wrap. Cook in microwave at 1/2 power for 10 minutes. Turn. Cook at 1/2 power for 10 minutes. Let stand for 5 minutes. Turn. Cook at Full Power 7 minutes, turn and cook at Full Power for 7 minutes. Uncover. Cover with Mozzarella cheese. Cook at Full Power for 2 minutes. Let stand for 15 minutes before cutting.
Peel cool eggs. Wrap each egg with sufficient sausage to make a ball around the egg. Brush with egg and roll in bread crumbs. Place in refrigerator to chill. (Will keep overnight.) Place eggs in a heavy skillet with 1-inch of hot grease. Fry until sausage is done. Drain and cut eggs in half lengthwise. Serve immediately.