HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple well, maybe overnight. Mix with mixer, all ingredients. Roll into ball. Roll into crushed nuts. Serve with favorite crackers.
Blend powdered sugar, butter or margarine and water. Add vanilla extract. (Or if in a hurry, you can use white vanilla or almond flavor canned frosting.)
Soak beans overnight in water, salt and pepper. Keep water over the top of beans. Stir and discard bean pieces which float to the top. Cover with fresh water. Boil 1 hour; drain. Return beans to kettle. Add all ingredients and water to cover beans. Simmer several hours. Stir occasionally (too much stirring causes beans to get mushy). Always keep enough water in kettle. Eat as is or add to chili, refried, etc.
Cream butter, gradually adding sugar. Beat until light and fluffy. Add egg yolks. Blend well. Gradually add flour and mix well. Fold in nuts. Pat half of batter into greased 8-inch square pan. Spread with filling. Cover with remaining batter. Bake 1 hour at 325°. Cool and cut into 1-inch squares.
Mix flour, brown sugar and salt. Add to milk and butter. Cook until thick. Add beaten egg yolks. Cook about 15 minutes longer until real thick. Remove from heat and add vanilla and 1/2 cup granulated sugar. Pour into baked pie shell and top with meringue.
Combine butter, sugar and 1/2 cup almonds in heavy 3-quart saucepan. Heat slowly to boiling point. Boil gently until 305°, stirring constantly. Pour into large buttered sheet pan sprinkled with 1/2 of chocolate chips. Spread with spatula. Sprinkle with 1/2 cup almonds. Cool and turn over and put rest of chocolate chips and almonds. Place under broiler until chips melt. Spread chocolate chips and rest of almonds.
Cream together graham crackers, margarine and 1/2 cup powdered sugar. Line bottom of 2 1/2 quart baking dish. Mix cream cheese, 1/2 to 1 cup powdered sugar, and vanilla together and add to Cool Whip, Mix thoroughly. Spread mixture evenly over graham crackers crust. Spread cherry pie filling over whipped cream. Place in refrigerator and chill for several hours before serving.
Peel and quarter the white potatoes; boil them until tender. Put cooked potatoes in a large bowl. Mash potatoes until smooth, then mix them with butter, sugar, salt, lemon and vanilla. Add eggs, milk and baking powder; beat until smooth. Add more sugar, if desired. Pour mixture into pie crust shells and sprinkle lightly with grated coconut. Bake in a preheated 350° oven until done.
Arrange fish in 9 x 13 inch baking dish, lightly greased or sprayed with Pam. Drizzle dressing over fish, then sprinkle crumbs on top. Bake 10 minutes at 400° or until fish are flaky.
Divide the quantities by 450 and you will have plenty of mincemeat for two 10-inch pies.
Combine all ingredients except eggs and peas, then carefully fold in eggs and peas. Place on crisp lettuce leaf and arrange quarters of tomatoes around.
Mix melted oleo and brown sugar. Let cool. Add beaten eggs and vanilla. Sift flour, soda, baking powder and salt and add to first mixture. Add chocolate chips, coconut and nuts. Bake in greased 9 x 13-inch pan at 350°.
Sift the dry ingredients together; cut in the Crisco. Beat the eggs in a one cup measuring cup; add enough milk to make 1 cup. Add to dry ingredients with vanilla. Roll on floured covered surface; cut as desired. Bake at 350° for 10 minutes.
Mix all ingredients except coconut and form into balls. Roll in coconut. Can use food coloring on coconut for holidays.
Mix ingredients together and form into balls. Bake in 400° oven about 15 to 20 minutes. May use mild or sharp cheese. May also use mild or hot sausage.
Sprinkle 3 tablespoons graham cracker crumbs in 9-inch pan. Set aside. Soften gelatin in 1/2 cup water. Bring 3/4 cup juice to boil and stir in gelatin. Beat cottage cheese smooth. Add egg yolks, skim milk, lemon juice, sweetener, vanilla and salt. Beat well. Blend in gelatin at low speed. Chill. Stir occasionally until thick, but not set, about 1 hour. Beat egg whites until soft peaks form, then fold into gelatin mixture by hand. Spoon over crumbs in pan. Sprinkle remaining crumbs on top. Add pineapple tidbits on top. Chill overnight in refrigerator.
Crumble cornbread. In separate bowl, mix beans, corn, tomatoes, onions, peppers, cheese, and bacon. Mix in layers of vegetable mixture. Mix sour cream and picante sauce together. Combine with cornbread and vegetable mixture just before serving.
Cook vegetables in large covered saucepan in chicken broth until almost tender (10 to 15 minutes). Do not drain. Set aside. In another bowl, gradually add cream of potato soup; mix thoroughly. Blend water in cornstarch (in small cup). Pour into potato soup mixture. Mix together, then pour all white mixture into vegetables and broth. Cook and stir until thick and bubbly (on medium heat).
Melt margarine in a large nonstick skillet coated with cooking spray. Add cabbage and next 4 ingredients; cover and cook over medium heat for 5 minutes. Sprinkle with caraway seed; cover and cook 1 minute. Yield: 5 cups. Contains 39 calories per 1 cup serving.
Melt butter in heavy skillet. Stir in sugar, egg yolk and dates. Cook and stir over low heat 5 minutes or until mixture is thick. Remove from heat. Stir in lemon juice, peel and nuts. Cool. Drop or roll into balls and roll in powdered sugar. Delicious!! I double this recipe.
Salt and pepper meat and dredge in flour; set aside. Fry bacon in large, heavy pot and brown beef in remaining bacon drippings. Sprinkle with sugar. Add diced bacon, onion, garlic, tomato sauce, wine, broth and seasonings. Cover and cook slowly for 1 1/2 hours. Add vegetables and continue to cook, uncovered, until vegetables are tender. If desired, stew can be thickened. Mix 2 to 4 tablespoons flour with 2 cups water. Stir into stew and heat to boiling. Serves 8.
Cream sugars and shortening. Add egg, flour and all other ingredients; blend. Bake at 350° for 15 minutes.
Cream butter and sugar. Add eggs and beat well. Add flour mixture (including salt and soda), sifting, alternately with milk. Beat after each addition. Add vanilla and beat. Stir in mashed bananas and nuts. Pour into greased and floured rectangle pan. Bake at 350° about 40 minutes.
Combine ingredients. Put equal amount in two 9-inch square pans that have been sprayed with Pam or Cooking Ease. Bake at 350° (preheated) for 35 minutes. Chill in icebox and cut in bite-size pieces. Serve as hors d'oeuvres. Yields 180 bite-size squares.
Spread pie filling on bottom of Pyrex dish. Mix remaining ingredients until crumbly. Spread over cherry filling. Bake at 350° until brown.
Mix all ingredients together in bowl. Mix well and pour in unbaked pie shell. Bake at 350° for approximately 40 minutes.
Mix all ingredients. Marinate overnight. Cook over medium heat in a saucepan for 30 minutes. Serve in a bowl with small amount of sauce; keep warm. Serve with toothpicks.
Brown onion and ground beef. Add green pepper, taco seasoning and tomatoes. While meat mixture is cooking, cook noodles. Rinse and drain noodles. Put noodles in buttered baking dish. Add sour cream and 1/2 cup grated cheese. Mix together. Pour meat mixture over noodles and cover with remaining cheese. Bake for 30 minutes at 350°.
Mix eggs, sugar and oil; beat well. Sift dry ingredients together. Add to first mixture. Stir in zucchini, nuts and vanilla. Bake in two loaf pans at 325° for 1 hour. Turn out of pan.
Mix pineapple, pie filling, condensed milk and nuts in a large bowl. Fold in whipped topping. Place in mold or a 9 x 13-inch pan. May be served immediately or chilled or frozen for later use.	Yield:	12 to 15 servings.
Cook rice as directed on box. Brown onion in oil on medium heat. Add chicken and cook until tender. Add salt, pepper and 1 tablespoon soy sauce. Add eggs. When eggs are cooked, add rice and reduce heat. Add 2 to 3 more tablespoons soy sauce and serve.
Combine the softened cream cheese with the fresh dill. Spread on the thin slices of smoked salmon and roll up jelly-roll fashion. Chill. Just before serving, cut the rollups into slices about 1/2 inch thick.
Lightly grease 13 x 9-inch pan. Stand 8 tortilla halves upright along sides of pan. Cover center of pan with 4 tortilla halves. Spread with 11 ounces of enchilada sauce. Top with eggs. Mix next 7 ingredients. Spread over eggs. Top with remaining 12 tortilla halves, remaining enchilada sauce and cheese. Bake for 30 to 35 minutes at 350°. Garnish with sour cream and olives.
Melt chocolate and margarine over low heat or in double boiler. Take off burner and add sugar, eggs, flour and salt mixed together and vanilla, stirring after each addition. Add nuts last. Bake in a 7 x 9-inch greased pan for 25 minutes at 350°.
Finely chop the pepper, onion and celery. Flake the crabmeat. Combine all together, except for the cracker crumbs. Place in a buttered baking dish. Cover with bread crumbs. Bake 30 minutes at 350°.
Soften cream cheese and add Marshmallow Creme to blend. Add orange juice and	orange peel until well blended. Good with chunks of cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc.
Stir well. Let stand in freezer at least 2 hours (overnight is preferable). Make into small balls and place on wax paper. Put back in freezer and freeze for about 1 hour. Melt 12 ounce chocolate chips with 3/4 of one bar of paraffin. Dip balls by toothpick into chocolate mixture and place on wax paper. Keep in freezer until set good.
Cut ends off the zucchini. Cut zucchini lengthwise. Do not pare the zucchini. Scoop out pulp. Cook (boil) pulp, bread crumbs, salt, pepper, onion and eggs for 5 minutes. Spoon into zucchini shells. Dot with butter. Sprinkle on cheese. Bake at 350° for 30 minutes.
Cut eggs in half. Remove yolks, mash and mix with the remaining ingredients. Fill white with the mixture and serve.
Mix together and pour into a 9 x 13-inch pan. Top with Pepperidge Farm dressing. Bake at 350° for 30 minutes.
Mix first 5 ingredients; pour into casserole dish. Top with roll of crushed Ritz crackers. Pour melted margarine over top. Bake at 350° for 30 minutes.
Butter two large casseroles. Heat oven to 325°. Crush crackers into crumbs. In skillet saute mushrooms with 2 tablespoons butter. In bowl mix soup, mushrooms and light cream. Put 1 fish fillet on bottom of each casserole. Add a layer of mushroom sauce, then a layer of crumbs. Continue layering seafoods in casseroles with a layer of sauce and crumbs between each. Finish each with crumbs. Cut remaining butter into thin pats and place on top. Bake casseroles in a water bath for a little more than an hour. This dish may be frozen.
Preheat oven to 350°. Lightly spray a 9 x 13 baking dish. Layer the pan with frozen Tater Tots. Mix together cream of chicken, sour cream and cheese in a separate bowl.	Pour over the Tater Tots and evenly distribute the mixture. Top with shredded cheese and bake at 350° for about an hour.
Heat oven to 375°. Grease square pan, 8 x 8 x 2-inches. Place peaches in pan. Mix remaining ingredients and sprinkle over peaches. Bake 30 minutes or until topping is golden brown. Serve warm and if desired, with light cream, ice cream or hard sauce. Makes 6 servings.
Preheat oven to 325°. In large bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into pie shells. Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool on wire rack. Serve with Cool Whip or ice cream, if desired.
Butter pan well. Bake at 350° for 30 to 35 minutes.
Mix the cake mix with the pie filling (do not add water). Bake mixture in 9 x 13 dish for 30 to 40 minutes at 350°. Let cool. Cut into 12 equal pieces. Each piece is 2 points.
Beat egg whites until stiff. Gradually add in sugar while beating, then add baking powder and vanilla. Beat well on slow speed and fold in crumbs and nuts. Press out into greased pie plate. Bake in preheated 350° oven for 35 minutes. Cool for 20 minutes. Serve topped with whipped cream, Cool Whip or vanilla ice cream.
Boil shells and let cool. Finely dice onion and pepper. Brown hamburger and sausage in frying pan while sauteing onion and pepper at same time. Drain grease from hamburger and sausage, onion, and peppers. In mixing bowl combine Ricotta cheese with hamburger, sausage, onions, and peppers. Mix together. Add salt and pepper to taste to the mixture. Stuff large shells to capacity with mixture. Add 1/4 inch sauce to cover bottom of casserole dish. Place shells side by side, filling dish. Cover shells with light coating of red sauce. Cover with foil and bake at 350° for 1 hour. Remove dish and cover with Mozzarella cheese. Bake uncovered for 10 minutes, let cool for 15 minutes. Serve.
Mix Dream Whip as directed on box. Add all other ingredients and chill for 1 hour.
Combine all soups, chicken, peas, carrots, broth and cream. Pour mixture in a "large" casserole dish. Tear biscuits in half and cover top of casserole.
In large saucepan, cook broccoli in 1 cup water with bouillon cubes. Bring to a very low boil; reduce heat to medium-low and cook about 7 minutes or until broccoli is tender. Put milk, cheese cubes and flour in a blender. Process on medium speed. Add milk mixture to cooked broccoli mixture. Add cream. Cook, stirring frequently, over medium heat until mixture is thickened. Reduce heat. Simmer about 10 minutes.
Add sugar gradually to creamed butter. Beat in eggs and jam. Alternate flour, allspice with buttermilk. Add nuts, raisins and coconut. Bake in well greased pan at 300° for about 40 minutes.
Cook bacon; drain and chop up. Saute onion in bacon fat; drain. Combine eggs, milk, cream cheese, bacon and seasonings. Pour into pie crust. Bake at 375° for 25 to 35 minutes. If you like, add more cheese, mushrooms, crab meat or vegetables. Makes 1 pie. Serves 8.
Preheat broiler. In a bowl, combine catsup, brown sugar, lemon juice, vinegar and Worcestershire sauce. Brush zucchini pieces lightly with cooking oil. On 4 long skewers, alternately thread beef, potatoes and zucchini. Brush with catsup mixture. Broil the kabobs 4 to 5-inches from heat for about 20 minutes. Turn once and brush occasionally with sauce. Serve kabobs on rice. (Can be cooked on grill.) Makes 4 servings.
Saute first 5 ingredients for 6 minutes. Add broth and bring to a boil. Add noodles. Cook until all ingredients are absorbed, about 7 minutes. Serves 4 to 6 as a side dish.
Combine sugar, margarine, beaten egg and dates in a boiler. Cook over low heat, stirring often, until thick. Cool, then pour date mixture over Rice Krispies and chopped nuts. Stir to mix well. Take small amounts and roll between hands to form finger shapes. Roll fingers in Angel Flake coconut. Yields approximately 1 dozen.
Mix meal, flour, sugar, eggs and buttermilk thoroughly. Add melted shortening. Pour into loaf pan to within 1-inch of top. Bake for 1 hour at 350°.
Brown and drain meat; add onion. Spread half of the potatoes and carrots in a baking dish and cover with half of the meat and onion mixture. Season to taste. Cover with half of a can of condensed tomato soup. Layer remaining ingredients in same order, topping with remaining half can of soup. Bake at 350° for 1 1/2 hours. Serves 8.
Stir sugar, salt, 1 1/2 cups of water and oil together. Add oats and flour with more water if necessary to make a moist dough. Roll very thin on Pammed cookie sheets. Cut into squares and prick with a fork. Bake until light brown in a 300° oven. Watch carefully as crackers around the edges will brown first. Remove these as they brown.
In water, put beef, carrots, parsley, celery, onion and bay leaf and simmer, uncovered, for 3 hours. Remove beef and carrots and strain. Combine remaining ingredients. Cook, covered, for 45 minutes. Cut up beef in small pieces. Makes 3 1/2 quarts of soup.
Grease and flour a 10-inch tube pan; set aside. In a large bowl, cream the shortening, butter and sugar. Add the eggs, one at a time, beating thoroughly after each addition. In another bowl, sift the flour and baking powder. Add the flour in small batches to the creamed mixture alternately with the milk, beginning and ending with the flour.
Cook pudding by directions. Then add extracts and 1/2 of the coconut. Cool and top with Cool Whip and the rest of the coconut.
Pick cooked chicken from bone in large chunks; place in pan. Mix the sour cream and soup together; pour over chicken. Cook stuffing according to directions, using chicken broth in place of water. Drop over chicken mixture. Bake for 25 minutes at 350°.
Mix sugar and egg yolks. Cream oleo and shortening together. Combine both mixtures. Mix buttermilk and soda; add alternately with flour. Beat slowly; add coconut and pecans. Fold in well beaten egg whites with sugar added to egg whites; add vanilla.
In large bowl, stir together the flour, cinnamon and baking soda. In another bowl, cream the sugar, oil and eggs. Stir in carrots, then add this mixture to the dry ingredients. Bake in 3 (9-inch) round pans or in a 9 x 13 pan.
Spread refried beans in shallow dish. Mix sour cream with taco seasoning and spread over beans. Top with cheese, tomatoes and black olives. Use tortilla chips for dipping.
Cook sausage over medium-high heat in large skillet, stirring frequently until no longer pink. Remove from heat and add the cole slaw mix, ginger, garlic, pepper and salt; mix well. Transfer to colander to drain; cool 15 minutes. Assemble egg rolls as directed on wrapper package, using 1/3 cup sausage mix for each roll. To cook in a wok, Dutch oven or fryer, add oil to 3-inches deep and heat to 375°. Fry 4 at a time for 3 minutes or until golden; drain on paper towels. Serve with your favorite dipping sauce. Yields 18 to 20 appetizers.
In a medium mixing bowl, stir together all-purpose flour, whole bran cereal, Parmesan cheese, snipped chives, baking powder, salt and Italian seasoning. Make a well in the center of the dry ingredients. In a small mixing bowl, combine egg, skim milk and cooking oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spray 12 muffin cups with nonstick coating. Divide batter evenly among muffin cups. Bake in a 400° oven for about 20 minutes or until golden. Remove from pan; serve warm. Yield: 12 muffins.
Bake potatoes and let sit and cool. Cut lengthwise and hollow out with a spoon. Set shells aside.
Boil sugar, water, raisins and carrots for 5 minutes. Add cloves, cinnamon, shortening, soda, flour and fruits. You may vary the amount of citron to your taste. Bake at 325° for 1 hour.
Cube cheese and put in crock-pot on low. Brown meat. Add meat and salsa to cheese. When melted, serve with tostito chips.
Sift flour, baking powder, soda and salt. Cream margarine, white sugar, brown sugar and vanilla. Mix these together and add corn flakes and coconut. Bake in 350° oven for about 14 minutes.
Clean and slice strawberries; sprinkle sugar on top and let set for 1 hour. Drain strawberries and fold into Cool Whip. Put in baked pie crust. Put pie in freezer for 10 to 15 minutes to set. Then refrigerate and serve. Serves 8.
Combine diced tomatillos, sweet red pepper, yellow pepper and onion in a large glass bowl. Stir well. Add vinegar, sugar and juices; stir well to combine. Stir in cilantro, cumin and red pepper. Stir well again to combine. Cover and refrigerate for at least 2 hours. Serve salsa with unsalted tortilla chips, beef, pork or chicken. Makes 1 3/4 cups.
In a heavy saucepan, melt butter. Add sugar and chopped, untoasted almonds. Stir mixture occasionally with a wooden spoon over medium to medium-low heat. Cook until candy thermometer reads 280°. Quickly remove from heat. Pour into ungreased jelly roll pan and spread out evenly with knife. While still hot, sprinkle chocolate chips, wait a bit and spread when melted. Sprinkle toasted almonds over top. Let cool several hours. Break into small pieces.
Remove skin from chicken breasts. Place on a rack in an electric frying pan or in frying pan on top of stove. Add 1 cup water to frying pan. Cover and cook on high until breasts are almost done. Remove breasts from frying pan. Heat grill. Place breasts on very hot grill for 10 minutes. Turn often and baste with honey/lemon mixture. Place on a bed of wild rice and top with 3 tablespoons of Mustard Sauce.
Combine ingredients in a medium size bowl. Spoon onto a greased cookie sheet. Sprinkle with sugar. Bake at 325° until golden brown.
Melt butter; add bread cubes and onion and brown lightly. Then combine all ingredients and spoon into a casserole dish. Sprinkle fine bread crumbs on top and bake at 350° for 30 to 40 minutes.
Place pork chops on pan. Smear 1/2 to 1 teaspoon of minced garlic on each pork chop. Cover each pork chop with a thin layer of cheese, then sprinkle Mrs. Dash. Broil pork chops until cooked, but be sure to frequently check to ensure moist pork chops.
Form sausage into 12 patties; brown on both sides. Cook noodles in boiling water as directed on package. Drain and mix with 2 tablespoons pork fat. Spoon the noodles into buttered 11 3/4 x 7 1/2 x 1 3/4-inch rectangular dish. Mix sauerkraut with brown sugar and celery seed. Place on top of noodles. Place sausage on top. Pour beef broth over all and sprinkle top with buttered bread crumbs. Place, uncovered, on rack in large electric skillet preheated to 400°. Bake for 1 hour. Have skillet covered and vents closed. Yields 4 to 6 servings.
Cook bacon until crisp; drain. Set aside 1 tablespoon drippings. Crumble bacon; set aside. In same skillet, brown sausage; drain off fat. Stir together flour, baking powder and salt. Add milk and eggs; beat until smooth. Spread reserved bacon drippings in a 10 x 6 x 2-inch baking dish. Place sausage pieces in dish; sprinkle with crumbled bacon. Pour batter over all. Bake uncovered at 400° until set, 30 to 35 minutes. Makes 4 servings.
Soften cream cheese and gradually add sour cream. Beat with mixer until creamy, then add taco mix. Spread mixture in a glass pan. Top with lettuce, cheese, peppers, onions, olives and tomatoes. Serve with Doritos chips.
Combine honey and peanut butter with dry milk powder; mix well. Chill thoroughly. Shape into 1 1/2-inch balls. Roll in coconut. Yields 36 candies.
Heat beef and onion until meat turns color, but do not brown it. Drain. Pour meat and onion mixture into a shallow casserole dish. Pour undiluted soup over mixture. Place Tater Tots on top and bake for 30 to 45 minutes at 359° until it bubbles. Serves 12. Preparation time: 20 minutes.
Mix orange juice, pineapple juice, club soda and orange sherbet in blender. Blend on low speed until mixed completely. Makes a good summertime	treat,	or good for birthday parties!
Stir together all dry ingredients. In small bowl, combine buttermilk, egg whites and oil. Add to dry ingredients; stir until moistened. Add apples. Spoon about 1/4 cup batter into muffin pan that has been sprayed with Pam coating. Bake at 375° for 18 to 20 minutes. Makes 12 muffins. 124 calories.
In large skillet, brown pork chops in butter. Remove and set aside. Cook apples and onions in skillet drippings until onion is tender. Stir in cider, water, brown sugar, bouillon, salt and pepper. Return pork to skillet and simmer, covered, for 30 to 35 minutes, until pork chops are tender. Combine cornstarch and apple cider; stir into hot liquid. Cook until mixture thickens. Serve with rice. Serves 6.
Fry bacon. Remove bacon; leave 3 tablespoons of grease in pan. Add onion; cook until lightly browned. Add remaining ingredients and a dash of pepper. Heat to boiling. Reduce heat and simmer 1 to 2 minutes. Top with crumbled bacon. Serves 6.
Mix together 1 egg, melted butter and cake mix. Pat this mixture down in a 9 x 13 inch pan.
Beat eggs. Add sugar. Add dry ingredients to egg mixture. Mix well and fold in apples, vanilla and nuts. Top with coconut. Bake at 350° for 30 to 35 minutes. Use a 9 x 9-inch pan.
Drain fruit. Put 1/4 cup juice and marshmallows in medium saucepan. Heat on low heat until marshmallows melt. In large mixing bowl, soften cream cheese with a little whipping cream. Whip the remaining cream. Add salt and melted marshmallows to the cream mixture. Fold in whipped cream and fruit. Spoon into four (No. 2) cans. Cover with foil and freeze.