HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the lemon pudding with the entire can of pineapple; add marshmallows, nuts, coconut, bananas and cherries. Stir well. Fold in whipped topping. Refrigerate until ready to serve.
Prepare gelatin using juice of pineapple for part of liquid. Add cream cheese; beat until dissolved. Pour in molds and chill. Prepare lettuce. Place sliced pineapple on lettuce and then turn gelatin on pineapple with mayonnaise on top.
Mix together the flour, melted margarine and pecans and press in a 13 x 9-inch pan. Bake at 350° for 20 minutes; set aside to cool.
Chop or dice bell peppers. Place in small pan with water and cook in high heat for 4 minutes. Drain and cool. Fry sausage and let drain. Mix cornmeal and flour. Add buttermilk, oil, eggs and corn. Beat and mix well. Stir in onions, peppers and green peppers (bell). Grease a 9 x 14-inch baking dish. Warm dish, then mix in half of batter, then top with half of sausage and cheese. Repeat. Start with batter layer again. Bake at 375° for 45 minutes or until done. Yields 8 servings.
Mix all ingredients. Bake in preheated oven at 350° for 25 minutes.
Mix sugar, flour and cinnamon together. Put apples in pie shell. Sprinkle sugar mixture over apples. Dot with butter. Put top crust on top of pie. Cut a circle about an inch around. Cut slits by sticking a knife in top of crust to let out steam. Bake pie at 400° for 30 to 40 minutes.
Combine graham crackers and margarine and form crust in square pan. Mix cream cheese and confectioners sugar together and spread over crust. Add bananas and pineapple. Spread Cool Whip over the top and sprinkle with pecans. Dot with cherries. Keep in refrigerator. (Best made the day before serving.)
Mix all ingredients; best made a day before for flavor. Serve with apple slices, chunk pineapple, seedless grapes, etc.
Combine corn, eggs, garlic powder, salt, cornmeal, corn oil and chiles in bowl. Layer corn mixture and cheese one half at a time in greased 2 1/2 quart casserole. Bake at 350° for 1 hour or until brown. May substitute mixture of Jack cheese and Cheddar cheese for all Cheddar. Yields 8 to 10 servings.
Puree or mash bananas. Mix bananas, egg, sugar, oil and orange peel until well blended. In large bowl, combine flour, poppy seed, baking powder and salt. Stir banana mixture into flour mixture until evenly blended.
Blend in a a blender or food processor the carrots, melt and add the butter, flour, baking powder, cinnamon and brown sugar. Beat the eggs together and add to mixture. Pour in a 6 inch baking dish and cook at 350 for 1 hour or until center of souffle is firm.
Brown pork chops in pan (4). Remove pork chops. To the same pan add cream of mushroom soup prepared as directions. Heat to boiling.
Mix all ingredients. Form into balls. Bake for 20 to 30 minutes at 350°.
Mix first 7 ingredients. Add salmon and bread crumbs. Bake in casserole dish at 350° for 1 hour. Serves 4.
Sift together flour, baking powder and salt. Add eggs and milk. If thinner batter desired, add more milk. Dip chicken in batter and fry in hot oil. Excellent. Use up all that leftover turkey. I've also used this batter to make onion rings. I don't sift the ingredients, but it still comes out okay.
Press into 13 x 9-inch baking dish. Bake for 15 minutes at 325°. Cool completely.
Mix lime Kool-Aid, water and sugar. Add just a little ice. Just before serving, add ginger ale and more ice.
In medium mixing bowl, combine bell pepper, bread crumbs and 1/2 cup cheese. In saucepan, over low heat, stir in flour and cook until bubbly. Gradually add milk to flour and butter mixture. Stir constantly until mixture begins to thicken. When thickened, stir in 1/2 cheese, salt and pepper. Stir until cheese is melted. Add cheese sauce to bell pepper mixture. Spoon into well-greased 1-quart baking dish. Top with remaining 1/2 cup cheese. Bake in 350 degree oven for 45 minutes to one hour. Serves 4. This recipe goes well with bake Turkey or Hen.
Place onion soup mix and bread crumbs in large plastic bag. Brush chicken on all sides with mayonnaise. Place one piece at a time in bag and shake until well coated. Bake at 400° for 40 to 60 minutes or until golden brown.
Mix onion, cheese and eggs together. Add remaining ingredients. Pour into casserole dish. Bake at 350° for 1 hour.
Boil chicken and debone. Save broth. Saute pepper, onion and celery until tender. Do not brown. Cook spaghetti in broth until tender. Do not drain. Add pepper, onion, celery and cheese. Mix well until cheese melts. Add peas and tomatoes. Add chicken and mix well. Cook at 350° for 45 minutes in large casserole.
Combine all ingredients in a large bowl. Cover and refrigerate several hours or overnight. Stir and add more dressing if necessary.
Saute the garlic in olive oil. Add onion. Cook until soft. Add chicken breasts. Brown. Add string beans, cabbage, carrots and garbanzo beans. Stir and cook until half done. Season with salt and pepper to taste. Cool in a colander, while allowing liquid to drain out. When cool, wrap in lumpia wrapper. Fry in hot oil. Serve with dipping sauce, mixture of vinegar, crushed garlic and black pepper.
Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt and margarine. Add 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Mix all ingredients together, except 1/2 cup of the shredded cheese and the crackers. Put in casserole dish. Put cheese and crackers on top and bake in a 350° oven until hot and bubbly.
Dip chicken breasts in egg white and then roll in crushed corn flakes until well coated on both sides. Place chicken on baking sheet sprayed with Pam. Bake at 350° for 30 to 35 minutes.
Break cake in pieces and line bottom of a 9 x 13-inch pan. Beat milk and pudding until smooth. Beat in ice cream and pour this mixture over cake. Set in refrigerator for 1 hour.
Mix raspberry Jell-O according to directions on package. Add in cranberry sauce. Pour into a 9 x 13-inch Pyrex. Place in refrigerator and let set. After completely set, evenly spread sour cream over Jell-O mixture and place into refrigerator and let chill. Next, mix cherry Jell-O according to directions on package; set aside and let cool. When cooled down, carefully pour onto sour cream. Place into refrigerator and let completely set.
Wash roast well. Slice roast in half crosswise and sprinkle with salt, pepper and dry soup mix on all surfaces. Chop up margarine on top of roast. Pour water over roast and cook overnight in crock-pot. In the morning, add mushroom soup and let cook until lunch.
Coarsely grate cucumber and carefully press out excess moisture with paper towels. Mix all ingredients and spread on thin white bread. Trim crusts and cut into fourths.
Put corned beef, sauerkraut and French dressing on rye bread. Top with Swiss cheese. Bake at 400° for 8 to 10 minutes.
Dice up chicken and cook until brown. Remove from skillet. Cut up onion and green pepper. Cook until tender. Add red pepper, black pepper, salt and oregano to green pepper, onion and paprika. Mix golden corn and stewed tomatoes into pepper and onion. Add chicken and cooked rice. Simmer for 20 minutes. Serve with garlic bread.
Bake cake according to directions in 9 x 13-inch pan. While hot, poke cake top with holes and spread the condensed milk over the top, filling holes. Then spread butterscotch topping. Cool completely. Frost with Cool Whip and crushed Heath bars. Refrigerate.
Mix all ingredients together (chocolate unmelted). Pour into well greased 8-inch square pan and bake 25 to 30 minutes in a moderate (350°) oven. Be careful not to overbake. Cut into squares and remove from pan while hot.
Combine the first 3 ingredients in a ring mold and freeze. Just before serving, in punch bowl, combine the remaining ingredients. Float frozen ring.
You will need nonstick cooking spray. Spray a cold baking sheet with nonstick spray. Mix bread crumbs, Parmesan cheese and paprika together well. Put the vegetables in a bowl. Drizzle with the salad dressing and roll in the bread crumb mixture. Bake in a 450° oven for 9 to 11 minutes or until golden. Makes 4 servings.
Mix all ingredients together. Press against sides and bottom of pie pan. Bake for 10 minutes at 350°. Cool.
Pour water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually beat in sugars. Blend in vanilla and eggs. Stir in oats mixture. Sift together flour, soda, salt and spices. Add to creamed mixtures; blend well. Pour batter into greased and floured 9-inch square baking pan. Bake in preheated oven at 350° for 50 to 55 minutes. Do not remove cake from pan.
Cook meat in water, just enough to cover meat, about 1/2 hour. Use fork, and break up meat so it's smooth. Add spices and bread crumbs. Cook 30 minutes or longer, until water is gone. Cool. Place in pie crust. Place crust on top and make slits. Mix egg and water water; brush on top crust. Bake at 350°.
Thaw broccoli and chop into small pieces. Heat oil in saucepan. Toss in onion and broccoli. Cook 5 minutes. Add mushroom soup and heat to boiling, stirring constantly. Reduce heat; stir in cheese, salt and rice. (Milk may be added if too thick.) Pour into greased baking dish, top with grated cheese. Bake at 350° until bubbly about 20 to 30 minutes.
Preheat oven to 350°. Butter a 5 x 9-inch loaf pan. Place raisins in a large bowl. Cover with boiling water and set aside for 10 minutes. Mix together flour, sugar, baking soda and salt in a medium bowl. Add egg, margarine, vanilla and almond extract to raisins and water. Stir in dry ingredients. Mix in nuts. Bake for 45 minutes.
Grease large bowl, set aside. Heat milk, water and butter in saucepan until very warm (120° to 130°). Combine 2 cups flour, sugar, salt and yeast in bowl. Add heated mixture and egg. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. Turn dough out on board; cover with bowl. Set 10 minutes. Knead until smooth 8 to 10 minutes. Shape into ball and put in prepared bowl. Turn once to grease top. Cover and let rise 45 minutes. Shape dough into balls. Place 3 balls to one muffin pan cup. Cover and let rise 45 minutes. Bake at 350° for 15 to 20 minutes.
Heat oven to 350°. In large skillet, brown ground beef, drain. Stir in spaghetti sauce, water, basil, and oregano. Simmer 5 to 10 minutes, stirring occasionally. In small bowl, combine cottage cheese and egg. In ungreased 13 x 9-inch pan, layer 1/3 of noodles, 1/3 of meat sauce, 1/3 of cottage cheese mixture and 1/3 of Mozzarella cheese; repeat layers ending with Mozzarella on top. Sprinkle with Parmesan cheese. Cover with foil; bake for 30 minutes. Remove foil; bake an additional 25 to 30 minutes. Let stand 10 to 15 minutes before serving. Makes 8 servings.
Boil chicken; remove from bone and cut into bite size pieces. Place in bottom of casserole dish. In another bowl, combine soup, mayonnaise and lemon juice; mix well and pour over chicken. Sprinkle chow mein noodles on top. Bake at 325° until warm.
Preheat oven to 350°. Mix flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press half of the mixture into a 9-inch baking pan. Cover the crumb mixture with the diced rhubarb. Combine sugar, cornstarch, water and vanilla and cook until thick and clear. Pour this sauce over the rhubarb. Top with remaining crumb mixture and bake in moderate oven for 1 hour. Enjoy!
Microwave (High) cream cheese, uncovered, in microsafe bowl, 30 to 45 seconds or until soft. Beat until smooth. Blend in sour cream. Stir in onions, picante sauce and olives. Refrigerate until served. For zippier flavor, add 3 or 4 drops of pepper sauce. Makes about 1 1/2 cups.
Combine flour, baking powder, salt and cornmeal; stir in milk and oil. Divide dough into 3 equal portions. Roll each into 12 x 9-inch rectangle. Spread 1/3 of sausage over dough and top with 1/3 cup cheese. Roll up jellyroll fashion, beginning with long side; pinch seam and ends to seal. Wrap in wax paper and chill until firm. Repeat with remaining ingredients. Cut rolls into 1/4-inch slices; place on ungreased mesh wire racks or baking sheets. Bake at 400° for 15 to 20 minutes. Yield: 5 dozen.
Mix cornstarch, sugar and cocoa together well. Add other ingredients, blending well. Pour into unbaked, deep dish pie shell. Bake at 350° until knife comes out clean.
Wash potatoes; pat dry. Prick each potato with a fork. Bake potatoes on a rack at 400° for about 1 hour or until done. Cut a thin slice from top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with hot milk until fluffy. Beat in butter. Add seasonings. Fry bacon until crisp. Crumble. Spoon potato mixture into shells. Sprinkle with bacon and chives and top with cheese. Place potatoes on baking sheet. Bake at 375° until potatoes are piping hot and cheese is melted, about 15 minutes. Serve immediately. Top with sour cream if desired. Serves 4.
Combine ingredients. Beat well. Warm over very low heat or boiling water. Serve over cooked broccoli. Dust with paprika.
Beat eggs; add milk, then cubed bread, salt, cheese, sausage (browned and cooled) and mustard. Put all together and bake 45 minutes at 350°.
Saute green pepper, onion and garlic. Add tomato sauce and Worcestershire. Brown ground chuck with sausage. Add olives and noodles. Place in large casserole dish that has been coated with Pam. Add grated cheese. Heat 30 minutes at 325°.
In large bowl, chop onion and pepper. Add 1 pound ground meat and bread crumbs. Mix together well. Make patties and cover both sides with flour. In large skillet, brown patties slightly on both sides. Next, cover the patties with mushroom soup. Add 1 can of water (wash out soup can). Cook until patties are done and you have a rich gravy (about 30 minutes). Serve over rice if you like.
Heat oven to 350°. With hands, mix flour, butter, confectioner's sugar until smooth. Spread thin with fingers in 8-inch square pan (greased). Bake 25 minutes. Stir remaining ingredients into beaten eggs. Spread over top of baked pastry. Bake about 25 minutes. Cool. Cut into bars or squares.
Combine first 5 ingredients, mixing well. Combine remaining ingredients; add to dry ingredients, stirring just until moistened.
Preheat oven to 350°. Place thinly sliced apples into a pie pan. Mix 1 tablespoon sugar and 1 teaspoon of cinnamon together. Sprinkle over apples. Mix sugar, flour, butter, salt, egg and nuts together. Pour over apples. Bake for 45 minutes or until golden brown.
Place slices of ladyfingers, pound or sponge cake on bottom and sides of deep dish. Sprinkle cake with 2 tablespoons sherry, Port or any fruit flavored liqueur. Place over cake a round of bananas and fresh or drained cooked fruit of your choice. Fill with a cooked rich custard (box of vanilla will do). Alternate custard and fruit until deep dish is filled. Top with freshly whipped heavy cream. Decorate top with cherries and bananas. Enjoy!
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook for 5 minutes. Remove from heat; add vanilla.
Mix 6 cups sugar and 6 cups flour in large bowl. Mix in a saucepan and bring to boil one minute, stirring constantly, 3 cups water, 1 1/2 cups Wesson oil, 3 sticks butter and 3/4 cup cocoa. While the mixture is hot, pour over sugar and flour mixture. Stir well, then add 1 1/2 cups buttermilk, 6 eggs and 3 teaspoons soda. Pour into well-greased and floured pan. Bake 20 minutes at 400°.
Sprinkle yeast and 1/2 teaspoons sugar on milk; stir to dissolve. Let stand 10 minutes. Sift together flour, 2 tablespoons sugar and salt into bowl. Make a well in the center. Add yeast and eggs; mix just until blended. Stir in raisins, apple, candied fruit and lemon peel. Cover and let rise in warm place until double, about 1 hour. Drop batter by heaping tablespoonfuls into deep hot oil (350°), frying until golden brown, about 3 minutes. Drain on paper. Roll in confectioners sugar. Yield: approximately 15.
Cover bottom of a 2-quart bowl with chicken breasts. Cover with Swiss cheese. Pour can of cream of chicken soup over top. Cover with 1 inch or until bowl is full of Pepperidge Farm bread cubes (not dressing mix). Pour can of chicken broth over top. Top with grated Swiss cheese. Bake 1 hour at 325°. Serves 6 to 8.
Mix undrained pineapple with pudding, add nuts and marshmallows. Fold in cool whip. Put in a 8x8 pan or dessert dish. Refrigerate a couple of hours, then serve. Serves 8.
Mix dry ingredients. Add oil; stir well. Add eggs and vanilla; mix. Add grated carrots and nuts. Bake in preheated oven at 300° for 30 to 40 minutes in a 9 x 13-inch pan.
In medium saucepan melt butter over medium heat. Add onion and celery and saute 5 minutes. Stir in flour and mix until well blended. Gradually stir in chicken broth, stirring to keep mixture smooth; simmer 30 minutes. Remove from heat and strain. Return liquid to heat and stir in peanut butter, sherry, lemon juice and	salt. Heat through and serve garnished with chopped peanuts. Yields 4 servings.
Crust: Mix first three ingredients and pat in 9 x 13-inch baking dish. Bake at 350° for 20 minutes.
Mix tuna, pickles, onion, mayonnaise and spices. Toast your bread. Spread or heap tuna on each slice. Add 1 slice of tomato on each slice of bread. Warm broiler to 350° then broil slices until cheese is melted. Serve while hot, to yourself and a friend, along with a coke or cranberry juice and "no salt pretzels."
Peel the bottom of asparagus. Cook 1 minute in pot of water; drain. Place asparagus in ovenproof pan. Spread with the melted butter; sprinkle with cheese. Bake for 6 minutes in a 500° oven.
Mix pineapple and jello into saucepan. Bring to a boil. Remove from heat. Add buttermilk and blend well. Add Cool Whip and blend well. Pour into dish and refrigerate until jelled. Serve on lettuce wedges.
In large pot add 2 gallons water, bouillon cubes (optional), onion powder, celery powder, bay leaves and chicken. Boil approximately 45 minutes to 1 hour. Remove chicken from pot, let cool and debone. Skim grease off broth. Return to boil. Return chicken to pot. Add livers (optional). Add parsley and jalapeno peppers (optional). Mix in soup, stirring well. Salt and pepper to taste. Add noodles; cook approximately 10 minutes, stirring occasionally. Turn off heat, cover with tight fitting lid and let stand for 5 minutes. Serve with garlic bread, crackers or corn bread. Halve ingredients for 5 people.
Unroll 1 package crescent rolls (all together) on a cookie sheet. Mix softened cream cheese, 1/2 cup sugar and vanilla in mixer until smooth. Spread on crescent rolls (almost to edge). Roll other package of crescent rolls out on top of cheese mixture. Close up edges by mashing with a fork. Brush top with egg yolk; sprinkle with brown sugar. Bake at 350° for 25 minutes. Do not cut until completely cool. (I usually put in refrigerator overnight.) Cut off edges, then cut any way you like. Store in refrigerator.
Mix mushroom gravy and sweet and sour sauce. Put aside. Brown pork chops. Place pork chops in large casserole dish. Cover with sauce mixture. Cook at 350° for 1 hour. Remove from oven. Eat with mashed potatoes and vegetables.
Mix and bring to boil. Cook about 30 minutes or until desired thickness. Put in sterilized jars, seal and process in hot water canner 10 minutes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and powdered sugar. Slowly add milk, blending thoroughly into mixture. Fold whipped topping into cream cheese mixture. Pour into prepared graham cracker crust. Freeze until firm and serve. Must be kept in freezer.
Preheat oven to 325 degrees. With an electric mixer, cream 1/2 cup sugar, brown sugar and butter until light and fluffy. Add the egg and continue beating to blend well. Add the molasses. Mix the dry ingredients together in another bowl, then add to the butter mixture. Refrigerate for 30 minutes. Place the remaining sugar in a shallow dish. Roll tablespoonfuls of the dough into balls, then roll the balls in the sugar to coat. Place the balls 2 inches apart on the cookie sheets and flatten slightly. Bake until golden around the edges but soft in the middle, 12-15 minutes. Let stand for 5 minutes before transferring to a rack to cool.
Preheat oven to 350°. Spray an 8-inch square baking pan with nonstick coating spray. In a medium size bowl combine flour, baking powder, cinnamon, nutmeg, salt and Sweet 'N Low. In	a separate bowl dissolve baking soda in Butter Buds;	add to dry ingredients. Stir in egg. Add carrots and raisins. Mix thoroughly; pour into pan.	Bake for 30 minutes or until toothpick inserted comes out clean. Cut in squares.
In a 12-inch skillet, combine sugar, cornstarch and mace. Stir to mix. Gradually add water; stir until smooth. Cook over low heat, stirring constantly, until sugar mixture thickens and becomes shiny. Add orange to mix and cook 1 to 2 minutes. Cool slightly. Add to the fruit and grapes to the mix and gently stir to coat. Put in the dish to serve.
Cook pasta (al dente); cool. Mix with olive oil to keep shells separated. Add seafood, broken into small pieces. Mix with mayonnaise to desired consistency. Add 1/2 teaspoon curry powder or more to taste. Blend all ingredients well. Best when made ahead of time.
Do not use an electric mixer. Stir together dry cake mix and pie filling. Stir in optional ingredients if desired. Pour into greased and floured 10 x 15-inch pan (jelly roll pan). Bake at 350° for 25 minutes. Cool completely at room temperature. If desired, dust with powdered sugar or top with powdered sugar glaze or cream cheese frosting. Cut into bars.
Cover cucumbers and onion with salt. Let stand 1 hour. Rinse well. Mix together remaining ingredients in a pot. Bring to a boil. Pour over cucumbers; let stand overnight. Next morning, put in freezer containers. Put in freezer.
Mix pie crust according to directions on box. Split the amount in half. Roll bottom crust to fit in bottom of pie pan. Add cinnamon into sugar and mix together. Slice apples real thin. Fill up pie crust with apples. Add the cinnamon and sugar into pie crust in pan. Roll out the top crust and put on top of pie. Press down edge of pie all around. Pinch holes into pie so juice drips out while cooking. Make sure you put tinfoil at the bottom of the oven. Pie will leak out juice while cooking. Cook about 1 1/2 hours at 325°.
Mix flour, sugar and salt. Work in butter and vanilla. Add nuts. Form dough into 1-inch balls. Place on a greased cookie sheet. Bake at 325° for 20 to 30 minutes, until bottoms are slightly browned. Roll warm cookies in confectioners sugar.
Chop salmon fine. Mix flour and butter together. Bring milk to boil, stir in flour, butter, salmon and seasonings; boil 1 minute. Add crumbs and cool. Form into croquettes, roll in egg (lightly beaten), dip into crumbs and fry.
Cream shortening, sugar and eggs. Add lemon rind. Sift flour, baking powder and salt. Add to first mixture, alternating with milk. Bake at 325° for 1 hour. Allow to remain in pan 1/2 hour after removing from oven. Apply glaze (1/4 cup sugar and juice of lemon) to hot bread.
Mix sugar and cornstarch. Add liquids and boil for 5 minutes or until thickened. Drain beets well. Add to mixture and let stand for 1/2 hour over very low light. To reheat, add a piece of butter.
Place tomatoes, cucumbers and onions (of course Walla Wallas are the best!) into a bowl. Salt and pepper to taste.
Beat together until smooth. Pour any fruit over top. Pour 1/2 cup juice or water on top. Sprinkle with sugar. Bake at 375° to 400° for about 1 hour.
Preheat oven to 450°. Roll out one crust to fit 9-inch pie pan. Mix the berries, sugar, tapioca and salt together in large bowl. Pour into prepared shell. Dot filling with butter. Roll out remaining crust to form top crust. Place over filling. Moisten, seal and flute edges; cut slits in top. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake an additional 30 minutes, or until crust is golden brown.
Combine ingredients in a punch bowl for a refreshingly delicious punch. Does not say how many it serves.