HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and then add the sugar gradually. Blend in the egg and the vanilla. Sift the dry ingredients together and stir into the creamed mixture. Add remaining ingredients. Spread dough in greased 13 x 9-inch pan. Bake at 375° for about 25 minutes or until firm in center. Cool slightly and then cut into bars.
Mix all ingredients well. Pour into greased casserole. Cover with cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
Mix first 4 ingredients. Boil for 10 minutes. Cool, then add oranges and Cool Whip. Pour in bowl. Refrigerate.
Boil potatoes until tender in salted water. Drain and cube. In large skillet, fry bacon and onions until cooked (reserve onions and bacon). Add vinegar, sugar, white pepper and 1 cup water to the fat in skillet. Cook until the mixture reduces by 1/3 in volume. Add potatoes to the mixture in skillet; cook until all are warm. If there is too much vinegar flavor, you may add water to dilute. Toss potatoes with all ingredients. Serve warm. Feel free to adjust flavors to taste, with salt and pepper.
Cook spinach as package directs and drain. Add soup mix and sour cream. Put in greased 1 1/2-quart casserole. Top with stuffing mix and drizzle with butter. Bake at 400° for 15 to 20 minutes.
Mix all ingredients, except cornflakes, until well combined. Shape into 1-inch balls. Roll in cornflake crumbs. Put in shallow baking pan. Bake at 450° about 10 to 12 minutes. Makes about four dozen.
Saute onion, pepper, garlic and celery. Add rest of the ingredients, saving half the tomato paste and stewed tomatoes. Spray 3-quart baking dish with Pam, then add ingredients. Top with half the paste and tomatoes. Bake at 400° for 1 hour, covered, then 30 minutes at 350°, uncovered. Cool in pan. Turn out on platter to slice.
In large skillet, brown pork chops. Sprinkle rice, onion and green pepper over browned pork chops. Sprinkle seasonings over vegetable layer. Pour tomatoes on top. Cover and simmer 25 minutes or until pork is tender and rice is cooked. Sprinkle with cheese. Heat 5 minutes to melt cheese.
Saute onion, bell pepper and garlic in butter until onions are transparent. Add tomatoes with chili and tomato sauce; simmer for 1 hour. Add celery, salt, black pepper and cayenne pepper; continue to cook for 1 hour more. Drop the Boulettes in sauce and simmer for 30 minutes. Serve over hot rice.
Arrange sweet potatoes in a circle in 9-inch pie plate. Place pineapple in center. Dot sweet potatoes and pineapple with marmalade. Bake at 350° for 30 minutes. Top with marshmallows. Broil until lightly browned.
Alternate layers of dried apricots and rock candy in a decorative glass jar. Fill with vodka, any brand; cover and brew for 3 months at room temperature. Turn occasionally. Drink the brandy, eat the apricots or ladle over ice cream and watch out!
Heat oven to 350°. Mix shortening and confectioners sugar thoroughly. Stir in 1 1/2 cups flour into shortening mixture. With hand, press and flatten mixture evenly in ungreased oblong pan 13 x 9 x 2-inches. Bake 12 to 15 minutes. Combine remaining ingredients. Mix well. Spread over baked layer. Bake 15 minutes. Cool. Cut into bars. Makes 24 bars.
Mix sour cream and soup. Add chicken. Melt margarine. Add crushed cracker crumbs and poppy seed. Put about half of cracker mixture on bottom of casserole. Add chicken mixture. Put rest of cracker mixture on top. Bake about 350° for 1 hour.
Brown hamburger and diced onion. Add cream of mushroom soup and simmer. Salt and pepper to taste.
Microwave butter in a 2-quart casserole at High 30 seconds to soften. Add brown sugar, peanut butter and egg; mix well. Combine flour, baking powder and salt in a bowl. Add flour and peanuts to brown sugar mixture; stir until smooth. Pour into greased 8-inch square baking dish. Microwave at Medium 5 to 7 minutes; rotate dish 1/2 turn after 3 minutes. Let stand directly on the counter to cool slightly before cutting into squares. Makes 25 bars.
Put first 6 ingredients into sauce pan and cook 3 minutes. After it comes to a boil add Crisco. When cool add baking soda dissolved in a little hot water. Add flour and baking powder. Stir well.
Mix all ingredients together until crumbly. Press into ungreased 9 x 13 x 2-inch loaf pan. Bake at 350° for 15 minutes.
Brown beef and season to taste with salt, pepper and garlic powder. Add egg and mix well. Add Mozzarella cheese. Stir until melted. Add bread and milk and stir. Add parsley. Stuff cooked noodles with meat mixture and place into cake pan (first spread some sauce in the bottom of pan). Spoon sauce over each manicotti and sprinkle with Parmesan cheese. Bake at 375° for 15 to 20 minutes.
Cook spinach and drain well. Mix all ingredients together. Chill. Shape into bite size balls. Bake 10 minutes at 350°. (Can be shaped and frozen ahead of time to be baked just before serving.) Makes 150 to 175 balls.
In skillet over medium heat in hot margarine, cook chicken 10 minutes or until browned on both sides. Drain fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork-tender, stirring occasionally. Makes 4 servings.
Line bottom and sides of heavy saucepan with washed lettuce leaves. Add peas. Sprinkle with salt, pepper, nutmeg and sugar. Add butter. Cover with more lettuce leaves.
Mix as you would any other cake. Bake in 3 layers at 325° until tests done.
Soak bread crumbs in milk; mix with beef, salt, Accent and onions. Form into 12 balls. Roll in flour and brown in margarine. Combine ingredients and pour over meat. Simmer for 10 minutes, stirring several times, until meat balls are glazed. Makes 4 servings.
Mix sugar, nuts, cinnamon and butter. Set aside. Put in bottom of a pie pan. Put biscuits over mixture and bake at 400° for 8 to 10 minutes or until golden. Invert from pan immediately.
Heat oil in a non-stick pan and saute onion, garlic and bell pepper. Cook potato, stirring occasionally, until potato just begins to brown. Add chili and steak. Saute a few more minutes, stir in tomato, oregano, salt and pepper. Serve with steamed rice.
Melt butter in 7 x 10 x 2 1/2-inch pan. Mix together all dry ingredients and stir milk in until blended. Pour mix into pan with melted butter. Pour fruit evenly over mixture. Do not stir! Bake at 350° for 45 minutes.
Cook and debone chicken. Place chicken in casserole dish. Pour 1 cup broth over chicken. Mix sour cream and can of soup together. Add onion, if desired. Spoon over chicken. Crush Ritz crackers and add poppy seed. Sprinkle on top of soup mixture. Melt margarine and drizzle over crackers. Bake at 350° until bubbly. Serves 6.
Saute onion in butter until soft (golden brown). Add sugar, salt and nutmeg and toss well. Cook down slowly (do not let onions get too dark). Add hot bouillon and bring to boil. Reduce heat and simmer for 10 minutes. Add sherry. Ladle into individual crocks (6); top with a piece of bread. Add cheese on top. Cook in preheated 300° oven for 10 minutes or until cheese is melted.
Mix instant clear jel with 1 cup sugar. Be sure clear jel is instant! Add berries to rest of sugar and let set 10 minutes. Mix Sure-Jell with 2 1/4 cups water and boil one minute. Pour over strawberries and stir well. Add the sugar with the instant clear jel and mix well for 3 minutes or use an eggbeater to mix. Pour into jars or containers and it is ready for freezer.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch. Mix all ingredients except glaze. Spread in pan. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Drizzle with glaze while warm. Cut into bars, about 3 x 1-inch. Makes 3 dozen bars.
Drain excess liquid from green beans. Fill the can with enough water to cover the green beans and drain again. Open can of mushrooms and drain. Heat margarine in small frying pan. Add beans and mushrooms and saut. Add bouillon and water. Cover pan and cook until dry.
Cream together first 3 ingredients. Add milk. Blend. Fold in whipped topping. Spoon into baked pie shell. Freeze 1 hour. Serve.
Mix eggs, sugar, oil and syrup. Mix flour, cinnamon, soda and salt. Alternate dry ingredients and buttermilk into syrup mixture. Flour and grease sheet cake pan. Bake at 350° for 45 minutes.
Make Jell-O; let stand until it begins to thicken. Mix cream cheese and pineapple together. Add Jell-O and stir in nuts.
Stir strawberries and sugar together thoroughly (set aside). Stir Sure-Jell and water in pan. Bring to boil, stirring constantly. Boil 1 minute. Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into containers. Store in freezer until opened. After opening, store in refrigerator. Makes 4 (8 ounce) containers.
Combine first 4 ingredients in a 4 qt. pan. Cover and simmer 20 minutes. Add carrots, potatoes, and mixed vegetables, simmer until crispy tender. Add soup. Continue to simmer until vegetables are done. Add cheese, stirring occasionaly until cheese melts.
Drain juice from green beans; place in baking dish. Salt beans well. Fry bacon and drain fat. To slightly cooled bacon fat, add sugar and vinegar; stir until dissolved. Pour mixture over green beans. Crumble bacon over top of beans. Bake at 350° for 45 minutes.
Mix lemon jello, sugar and hot water and then let cool. Beat milk and lemon juice together and add to jello mixture. Crumble vanilla wafers on bottom of long casserole dish, then pour in mixture. Crumble vanilla	wafers on top.	Freeze and cut in squares to serve.
Saute carrot and peas in hot oil in a skillet for 3 minutes. Add rice, soy sauce and pepper. Stir and cook for 2 minutes. Remove from heat; set aside and keep warm. Pour egg mixture in hot oil in a skillet to make thin egg pancake over medium heat. Remove to cutting board. Cut egg pancake into thin strips. Add to rice; mix well. Sprinkle with green onion over fried rice. Serves 4 to 6.
For The Crust: Separate the crescent rolls into 8 triangles. In an ungreased 9-inch pie plate or quiche dish, arrange the dough triangles with their points toward the center of the dish. Press the dough over the bottom and sides of the dish, pinching the edges together to seal.
Cook broccoli, drain and set aside. Melt margarine in flour, salt, pepper and mustard. Stir in chicken broth and milk. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Add cheese and stir until cheese is melted.
Blend all ingredients until well mixed. Form into loaf shape. Place in loaf pan or on broiler pan.	Cover with catsup. Bake at 350° for 1 hour or until done.
Boil 10 minutes the brown sugar, white sugar and 1 cup milk. Mix together flour, 1 cup milk, egg yolks and vanilla. Mix all ingredients and boil until thick. Pour into prepared pie crust. Top with meringue. Rich and delicious.
Combine flour, Accent, salt, paprika and pepper. Roll chicken pieces in seasoned flour. Heat oil, 1/2 inch deep, in skillet. Place chicken, skin side down, in skillet. Put larger meatier pieces in first. Cook, uncovered, 15 to 25 minutes each side, turning once. Drain well on absorbent paper. Makes 4 servings.
Boil together dates, raisins, apples and water for 8 minutes. Add Crisco while still hot. Set pan in cold water to cool. Add flour, eggs and Sweet*10. Add vanilla and crushed nuts last. Place in refrigerator to chill before dropping on a greased cookie sheet by teaspoonfuls. Bake at 350° for 10 to 12 minutes. Each cookie equals 50 calories and 1 fruit serving.
Dissolve Jell-O in 1 1/2 cups hot water. Put cranberries and orange through food chopper and mix with sugar. Combine Jell-O and ground mixture, then add a little celery and nuts. Chill and serve on lettuce or plain.
Cook spinach according to package directions and drain well. Combine with other ingredients. Form into 1-inch balls and place on lightly greased cookie sheet. Chill several hours. Bake in 325° oven for 25 to 30 minutes. Makes about 36.
Sift dry ingredients. Cut in shortening. Blend in sweet potatoes. Add enough milk to make soft dough. Knead lightly. Roll 3/4-inch thick on a lightly floured board. Cut with 2-inch cutter. Bake at 400° on ungreased sheet 20 minutes or until brown. Makes 15 biscuits.
Blend cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Combine and beat well. Stir in chocolate chips and set aside. Sift together flour, 1 cup sugar, cocoa, soda and 1 teaspoon salt. Add water, oil, vinegar and vanilla. Fill cups 1/3 full with chocolate batter. Top each with a heaping teaspoon of cream cheese mixture. Sprinkle with sugar and chopped or slivered almonds. Bake at 350° for 30 to 35 minutes. Refrigerate.
Preheat oven to 350°. Grease bottom of a 13 x 9 1/2 x 2-inch pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with butter. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water into pan. Bake for about 1 hour.
Cream butter and sugar; add egg and mix well. Stir in pumpkin. Sift together flour and salt. Add alternately with milk. Knead lightly. Roll out on lightly floured surface and cut with biscuit or cookie cutter. Bake at 425° for 15 minutes.
Mix brown sugar, shortening, oleo and coffee; add egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake at 375° until almost no indentation remains when touched, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 4 dozen cookies.
Mix together water, sugar and yeast. Add flour, oil and salt. Knead a little and put in "oiled" bowl. Let rise. Spread on greased pizza pan (can fill 2 small pans). Bake at 350° until done.
Layer in a deep casserole dish: rice, 1/2 salsa, 1/2 cheese, beans, salsa, cheese. Heat thoroughly at 350° for 25 minutes. Garnish with sour cream and scallions.
Grease baking dish. Stir corn, rice and cheese. In bowl, beat eggs, salt, pepper and milk. Place corn mix in dish; pour eggs mix over. Bake at 350° for 30 to 35 minutes. Serve hot or cold.
Brown scrambled sausage. Drain and wash. Add Velveeta and chili; mix together. Put bowl of mixture in microwave to melt cheese. Serve with tortilla chips.
Season the roast with the garlic salt and place it in the Crock-Pot. Add the mushrooms and onion. Combine the seasoning mix with the tomato sauce and pour it over everything in the Crock-Pot. Cover and cook on Low 10-12 hours (high for 4-6 hours). To thicken gravy, make a paste of the melted butter, flour and tomato paste, and stir into the meat drippings in the Crock-Pot. Cover and cook on High approximately 30 minutes or until thickened. Serve over hot pasta or rice.
Put the pumpkin into one large mixing bowl. In another smaller mixing bowl, beat 6 eggs. Pour beaten eggs into large mixing bowl and blend with pumpkin. Blend in 2 cups sugar. Blend in 2 1/2 cups milk. Mix the 3 teaspoons of cornstarch into the remaining 1/2 cup of milk and blend this into the large bowl. Blend in 2 teaspoons of pumpkin pie spice and 1 1/2 teaspoons of nutmeg. Pour completed mix into 2 (9-inch) pie crusts. Bake in a preheated 350° oven for approximately 50 to 55 minutes. (Shake pies lightly; if the pumpkin mix is firm like Jell-O in the center and not watery, the pie is done.) Make two 9-inch pies.
Preheat oven to 375°. Cream margarine and sugar together until light and fluffy. Add egg and coconut extract; beat well. Stir in SpudFlakes and Bix-Mix. Shape dough into 3/4-inch balls; arrange 2 inches apart on ungreased baking sheet. Bake for 12 to 14 minutes or until golden brown. Cool on wire racks. Makes about 4 dozen.
Cook beans and drain. Heat salad dressing, milk and mustard, stirring constantly. Turn hot beans into serving dish. Pour hot sauce over beans. Sprinkle with paprika.
Place roast on heavy-duty foil. Spread roast with undiluted mushroom soup. Sprinkle over it the dry onion soup mix. Wrap, sealing well. Use a shallow roasting pan. Bake at 375° for 2 hours. Makes delicious gravy for potatoes or rice.
Sift flour, soda and baking powder; set aside. Cream Crisco and sugar; beat in eggs, one at a time. Add flavorings. Add flour and sour cream alternately, beginning and ending with flour.
Prepare the stuffing as directed on box. Set aside. Brown meat and add sauce. Cook for 15 to 20 minutes. Layer half of stuffing in casserole. Top with ground beef, then spread cheese over meat. Cover with remaining stuffing. Bake at 350° for 25 minutes. Double recipe for a 9 x 13-inch baking dish. You can sprinkle cheese on top also.
Cook noodles and drain. Brown ground beef with onion and peppers; drain. Add both cans of soup to meat mixture. Add cooked noodles; stir well. Place in a casserole dish and top with cheese. Bake at 350° until cheese melts and is bubbly.
Add chunks of butter to corn and salt and pepper to taste. Add canned milk and cracker crumbs; mix well. Turn mixture into a buttered 1-quart casserole. Bake in a 350° oven for 30 minutes. Serves 6.
Mix yeast, buttermilk, sugar, salt and egg in mixer bowl. Beat until all are mixed well. Add Crisco and potatoes; beat well. Add flour and beat well. Cover and let rise. Push down; form rolls and let rise. Bake at 400° until done.
Mix all ingredients with hands in a large bowl. Grease 2 loaf pans, then line with brown paper (grocery bag). Bake 1 1/2 hours in a 350° oven. When done, brush top and sides with white Karo syrup.
Soak broccoli in salt water for several hours. Drain. Mix altogether. Serves 6.
Heat oven to 425°. Grease bottoms of 12 medium muffin cups. Blend all ingredients about 20 seconds. Beat 1 minute. Fill muffin cups 2/3 full. Bake 15 minutes; immediately remove from pan.
Cut tomatoes and cucumbers into small cubes. Chop the onion and cilantro leaves. Mince the jalapenos.
With sharp knife, cut skin of bologna. Cut into 1/2-inch or more diamond shapes. Punch holes all the way through so the basting gets in all the meat. Baste generously with brown sugar and pineapple or use any kind of jelly to suit taste. Bake in oven until piping hot all the way through, or if you prefer, put on rotisserie and use barbecue sauce instead of brown sugar. Baste every 15 minutes for a barbecue flavor. Delicious either way.
Cook potatoes until tender. Cook peas in separate pan, add sugar. Melt butter in pan, add flour, salt and pepper. Gradually stir in milk. Cook until thick. Drain potatoes and peas and place in bowl. Pour sauce over and stir to coat.
Cook rice. In another saucepan, add well beaten egg to yogurt. Stir well and cook on low fire. Stir until mixture boils. Add rice. Cook 5 more minutes.
Measure 1 cup dry cake mix; set aside. Combine remaining mix with 1 egg and oil. Press in the bottom of a greased 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes.
Brown meat in large pan or pot. Drain meat. Meat can be rinsed with cool water if less fat is desired. Put all ingredients in pot and simmer until potatoes are done, stirring occasionally.
Mix all ingredients in a microwave-safe bowl. Cook in microwave for 10 minutes. Do not cover. Cool in water while mixing. Then pour into greased pan. Refrigerate 1 hour. Keep in fridge.
Preheat oven to 350°. Mix all ingredients except chocolate chips and nuts. Pour into a 9 x 13-inch baking pan. Sprinkle chocolate chips and nuts over top evenly. Bake at 350° for 35 to 40 minutes. Watch for brownies to slightly pull away from sides of pan. Let cool for 15 minutes. Cut into squares. These brownies are very rich and dense. You might want a gallon of fresh milk to go along with them!
Blend ingredients well. It helps to soften cream cheese first. Serve with cut-up veggies or crackers. Can sprinkle with paprika for color! This recipe is served in the Chart House Restaurant in Vail, Colorado.
Sift the first 3 ingredients together. Add cinnamon and sugar. Beat the eggs and remaining ingredients. Mix but do not beat. Makes 2 large loaves or several muffins. Bake 1 hour at 350° for loaves, less time for muffins.
Preheat oven to 350°. Melt 1/2 cup of morsels over hot water. Stir until smooth; cool to room temperature. In small cup dissolve coffee in 2 teaspoons boiling water. Set aside. In small bowl, combine flour, baking soda and salt. Set aside. In large bowl combine butter, sugars and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in walnuts and remaining morsels. Drop by tablespoon onto ungreased cookie sheet. Bake 10 to 12 minutes. Allow to cool 2 to 3 minutes before removing. Yields 24 (3-inch) cookies.
Mix the meatball mixture together and form meatballs. Melt 1 1/2 tablespoons shortening in large skillet. Cook meatballs and remove from skillet. Pour shortening from skillet.
Combine oat circles breakfast cereal, dried apricot halves (chopped), raisins, chopped pitted dates, sunflower seeds and almonds. This snack has been scientifically proven to help PMS symptoms! Really! Divide into 3 plastic bags.
In large bowl, combine flour, salt, cinnamon, sugars and oil; mix well. Reserve 3/4 cup of this mixture. Add nuts and cinnamon to this mixture; set aside. Add baking powder, soda, egg and buttermilk to mixture in bowl; beat until smooth. Pour batter into a 9 x 13-inch greased pan. Sprinkle with reserved mixture. Bake at 350° for 25 to 30 minutes.
Mix 1 cup melted butter, salt and pepper; add onion and saute. Add soup, sour cream, cheese and potatoes; mix well. Place in a large greased casserole dish (9 x 13-inches). Melt 1/2 stick butter and add cornflakes; mix well. Sprinkle over casserole. Bake at 350° for 45 minutes. Serves 15 to 20.
Spread crescent rolls on bottom of 9 x 9-inch pan. Place 2 layers of salami, ham and American cheese. Drain 1 jar Progresso pepper salad and place over the layers. Repeat layers in reverse; cheese, ham and salami. Top with more crescent rolls. Pour 2 beaten eggs over all. Bake in 350° oven for 30 minutes.
Blend together cream cheese, yogurt and sugar. Stir in crushed pineapple. Spoon into 6 paper muffin cups in muffin pan. Cover and freeze until firm. Remove paper cups from salads and arrange on lettuce leaves and top with chopped nuts. Let stand 10 minutes before serving.
Cook spaghetti as directed on package. Cook and stir mushrooms in butter in 3-quart saucepan over medium heat until tender.
Combine all ingredients together and use with beef, chicken or fish. Marinate in refrigerator 3 to 4 hours, occasionally turning the meat over several times.
Mix margarine and sugar. Add flour, beaten eggs, vanilla, nuts and morsels. Bake in a 13 x 9-inch greased (or Pam sprayed) pan at 325° for 25 minutes.
Bottom Layer: Mix flour, melted butter and 1 1/2 cups pecans together and put in a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until lightly browned. Let cool.
Cream shortening and sugar. Add egg yolk. Add sifted dry ingredients and mix. Add vanilla and 1/2 cup chopped nuts. Mix well. Press dough in greased tin (10 x 15-inch). Spread egg white over dough in pan. Sprinkle with remaining 1/2 cup chopped nuts. Bake in moderate oven (375°) for 30 minutes. Cut cookies while warm. Makes three dozen.
Brown coconut and almonds in margarine. Set aside. Mix other ingredients. If needed, add a little milk. Pour into 2 crusts and sprinkle top with nuts and coconut. You can warm caramel in microwave a few minutes and drizzle easier. Refrigerate 1 hour.
Peel and remove seeds and chop or slice zucchini like apples. Put in kettle with 1/4 cup water. Simmer until tender. Drain; cool. Combine with dry ingredients. Fill 9-inch unbaked pie shell; top with crust. Bake at 400° for 40 to 50 minutes. Large, oversized zucchini work best. Absolutely delicious.
Combine sugar and 1 cup water in a small saucepan. Over medium heat, bring to a boil. Reduce heat; simmer 5 to 6 minutes, stirring occasionally. Remove from heat and cool completely.
Combine the first 6 ingredients and cook until mixture thickens, stirring constantly. Let cool. Add remaining ingredients and refrigerate until time to serve.
Cover bottom of 13 x 9-inch cooking dish with graham crackers. Put chocolate pudding on top of graham crackers. Slice bananas, then next layer of graham crackers, the pudding (vanilla), then crushed graham crackers on top. Chill for 1 hour, ready to serve.
Combine cranberries, grapes, apples and nuts. Add pineapple and sugar; stir. Refrigerate 3 hours. Add marshmallows and fold in whipped cream 30 minutes before serving.