HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 9x13-inch pyrex dish with Pam. Pour in pineapple. Sprinkle with sugar and flour. Add cheese. Mix melted oleo, crushed ritz crackers and spread over cheese. Bake uncovered 350° for 30 minutes.
In large bowl mix pumpkin, milk, cinnamon, ginger, nutmeg and salt. Beat well. Stir in softened ice cream. Spoon into crust. Freeze 5 hours or until firm. Let pie stand at room temperature 10 minutes before serving. Garnish with whipped cream and nuts.
Make marinade and marinate lamb for at least one hour or more. Cook on grill until medium. Check after 15 minutes on each side.
Peel eggplant, if desired. Slice crosswise in 1/4-inch slices. Brush lightly with oil. Dip each slice in bread crumbs or breading mixture. Bake on oiled cookie sheet in a 400° oven, turning once when brown. Delicious when eaten as is.
Mix. Knead just a little. Roll out on flour. Will make a 9-inch pie.
Combine all but butter and cook at high heat until brown and spins a thread. Add butter and stir well. Pour over Jam Cake (recipe in this book).
In frying pan, saute oil and garlic and add chicken. Saute more and push chicken to side of pan. Add broccoli, sun-dried tomatoes and seasonings. Add wine, broth and butter. Cover and simmer 5 minutes. Pour over cooked bow tie pasta.
Put marshmallows on cookie sheet and freeze 15 minutes. Microwave chocolate chips on High for 2 1/2 minutes, until smooth, stirring every minute. Using a skewer or fondue fork, dip each marshmallow in the melted chocolate until completely coated. Roll in coconut or candies. Use another fork or metal spatula to put marshmallows on waxed paper. Chill or keep in a cool place. Makes 38 to 40 truffles.
Combine soup, mayo, lemon juice, onion, salt and pepper. Lay broccoli in 13 x 9-inch pan. Place chicken breasts on top of broccoli. Pour soup mixture over and sprinkle with shredded cheese. Bake at 350° for 1 hour.
Put soup, water, potatoes and pepper in large pot. Lightly brown ground beef. Drain off grease. Add onions and cook until clear. Add to soup. Bring to boil. Cover and cook on medium heat until potatoes are done.
Dissolve Jell-O in 1 1/2 cups boiling water; chill until mixture is partially set. Fold in Cool Whip, then add strawberries. Chill until it starts to gel, then spoon into pie shell and chill overnight.
Bring sugar, milk, butter and Karo to a soft ball stage (234°). Take off heat, add peanut butter and vanilla. Pour into a buttered pan. Cut when ready.
Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth. Pour over rhubarb in a 9-inch pastry shell. Top pie with pastry shapes or crumbs. Bake at 450° for 10 minutes, then at 350° for about 30 minutes.
Cook macaroni until tender. Melt 1/4 cup of butter in skillet; saute onions and beef with seasonings until meat is brown, stirring often with fork. Add 1 1/3 cups of cheese to meat mixture; stir until melted. Remove from heat. Mix 2 tablespoons of butter with macaroni. Add meat mixture, 1 1/2 cans tomato sauce and mushrooms and mix well. Pour into a 2-quart casserole. Top with remaining tomato sauce and cheese. Bake at 325° for 30 minutes.
Mix all ingredients together. Spray individual glass baking dishes with a no-stick cooking spray. Fill dishes with equal amounts of mixture and bake at 425° until knife comes out clean. Less than 1 gram of fat per serving.
Mix solution of water, oil, vinegar, oregano, garlic and pickling salt. Pour over pepper rings and soak in refrigerator overnight. Remove peppers from solution. Boil solution. Pack pepper rings in jars. Pour hot solution in jars over pepper rings. Seal.
Brown hamburger and onion and drain. Add flour and mix. Add all other ingredients and simmer 20 to 30 minutes.
Combine flour, baking powder, salt, sugar and cocoa. Add milk, oil, nuts and vanilla; mix only until smooth. Pour into a greased 8 x 8-inch pan.
Remove jalapeno seeds after cutting in half lengthwise; dry with paper towel. Mix pan sausage with 1 cup shredded cheese and biscuit mix. Place a strip of Monterey Jack cheese the length of the jalapeno. With hands, wrap piece of jalapeno completely with the sausage mixture in an egg shape. Spray cookie sheet with Pam. Place completed armadillo eggs on cookie sheets and bake at 350° for 30 minutes.
Combine peas, celery, cheese, olives and onion in a medium mixing bowl. In a small bowl blend remaining ingredients until smooth. Add to pea mixture. Stir to combine. Serve chilled. Serves 4.
Stir together dry ingredients. Add zucchini, nuts and raisins. Beat eggs and oil together. Add to flour mixture and stir until moistened. Turn into greased loaf pan. Bake at 350° for 1 1/2 hours.
Cream sugar, margarine and Crisco well. Gradually add milk and flour alternately, beginning and ending with flour. Add eggs last, one at a time, then flavoring of your choice. Bake at 300° for 1 hour and 45 minutes to 2 hours, according to your oven.
Cream butter until light and fluffy. Blend in flour and baking powder. Mix together. Mix Sucaryl, vanilla and milk. Stir into flour mixture and mix thoroughly. Sprinkle cinnamon over dough and knead. Shape dough into balls about 1/2-inch in diameter and arrange on a cookie sheet. Flatten balls with a fork dipped in cold water. Bake at 375° for 15 minutes.
Mix and mold in ring. Place in refrigerator until chilled. Unmold onto plate and fill center with strawberry preserves. Serve with Waverly crackers. Serves 20 to 25.
Mix all together. Spread crumbled potato chips on top. Bake 45 minutes to 1 hour at 350°.
This dip is good in a solid loaf of rye or pumpernickel bread, hollowed out. Dip in the hollow and pieces of bread around outside to use for dipping. Real good.
Peel, cook and mash potatoes. Add cream cheese, sour cream, margarine, salt and pepper to taste. Beat until smooth. Stir in chives. Put mixture in casserole. Dot with margarine or sprinkle with paprika. Heat in 350° oven for 30 minutes. Serves 8 to 10.
Pour melted butter in 9 x 13-inch pan. Beat eggs and add milk, vanilla and sugar. Add bread crumbs and raisins. Bake at 375° for 40 to 45 minutes. Yield: Approximately 12 servings.
Place ribs in shallow pan, meaty side up. Toothpick slice of unpeeled lemon and slice of onion on each rib; roast in hot 450° oven 30 minutes. Combine remaining ingredients; heat to boiling; pour over ribs; continue baking at about 350° until tender, about 1 hour. Baste ribs with sauce every 15 minutes. Serve with hot biscuits!
Beat butter and sugar together, then add eggs, one at a time. Keep beating until fluffy. Beat in vanilla. In 4-cup measure, mix flour and salt. In another bowl, mix buttermilk and soda well. Melt chocolate in the water (2 minutes in microwave) to the creamed mix. Pour in flour alternately with buttermilk mixture. Whip smooth, then add warm chocolate; mix well, scraping bowl several times, while mixing. Pour into 3 greased and floured pans (9-inch) for 55 to 60 minutes.
Grate beets and add to horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator and serve with meat.
In large pot, saute onion, garlic, celery and green pepper in oleo. Add flour. Let cook; add half and half and cook until blended. Add cheese; cook until melted. Add seafood and cook 20 to 25 minutes; season to taste. Cook noodles until tender in another pot. When done, drain and add noodles to seafood mixture and cook 20 minutes. Serve. Great with French bread and salad!
Blend oil and sugar. Beat in eggs one at a time. Add zucchini. Sift together the flour, cinnamon, baking powder, salt and baking soda. Add to first mixture and beat well. Pour in loaf pans (greased and floured). Bake 1 hour at 325°. Makes 2 loaves.
Preheat oven to 400°. Brown hamburger and onion. Drain and add soup, water, corn, chili powder and salt. Place mixture in a large iron skillet or 9 x 13-inch pan.
Mix well by hand. Roll in coconut. Makes 4 rolls. Put in foil and let stay overnight.
Mix ketchup and brown sugar together. Cut each slice of bacon into 4 (4-inch) strips. Wrap strip around water chestnut. Secure with toothpick. Place in baking dish. Drizzle with ketchup and brown sugar mixture. Bake at 350° approximately 30 to 35 minutes. May be kept warm in crock-pot.
In large mixing bowl, combine all ingredients. Whip with electric mixer for 2 minutes. Serve chilled with your favorite fruit.
Drain apricots, reserving 1/4 cup syrup. Set aside. Brown pork chops in skillet. Pour off excess fat. Stir in soup, sour cream, reserved syrup and green onions. Cover. Simmer 25 minutes or until done, stirring occasionally. Add apricots. Cook 5 more minutes. Serve with pasta. Serves 4.
Mix and put in unbaked pie shells. Bake at 325° until filling is firm and brown (approximately 40 minutes).
Bring to a boil the sauerkraut in a small amount of water. Cook about 15 minutes. To this mixture, add cabbage and cook about 10 minutes until cabbage is wilted. Add more water if needed. Drain in colander. Make sure all water is gone.
Make a slit and fill with favorite stuffing. Place on grooved meat tray. Spread with apricot preserves. Place wax paper loosely on top. Microwave full power for eight minutes. Turn and spread with apricot preserves and microwave for additional seven minutes. Let stand five minutes and serve.
Mix together eggs, sugar, oleo, oatmeal, salt, vanilla and syrup. Pour into unbaked pie shell. Bake at 350° for 1 hour. This tastes just like pecan pie.
Preheat oven to 375°. Cream shortening, sugar, egg and flavorings. Mix in flour and salt. Divide dough in half. Blend food coloring into one portion. Roll 1 teaspoon each of colored and plain dough into two 4-inch strips. Twist the two strips together and curve top to form a cane. Bake about 9 minutes. While warm, sprinkle cookies with combination of candy and sugar.
Sift all dry ingredients together. Combine Crisco, vanilla and milk. Add dry ingredients and mix well. Add nuts and mix. Pour into greased baking dish (5 x 9-inch or 8-inch square). Cover with this mixture. Mix together 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle over batter in dish. Pour 1 cup water over all. Bake at 350° for 40 minutes or until done. If you use a glass dish, bake at 325°. Tastes best while warm and you can add ice cream if desired.
Preheat oven to 350°. Grease a 2-quart round casserole. In a medium bowl combine flour, sugar, baking powder, salt and soda. Stir in walnuts. With a fork blend in buttermilk, butter and onion until moist. Turn onto lightly floured surface. Knead 2 to 3 minutes, until dough forms a ball, adding more flour if necessary. Dough will be slightly sticky. Place in a casserole; score top with an "X". Bake 1 hour and 10 minutes or until a toothpick inserted comes out clean. Remove from casserole and cool on a wire rack.
Cut shortening into flour and baking powder. Add rest. Don't handle dough more than is necessary. Roll to one-half inch thickness. Cut and pat milk on top of each. Bake in hot oven, 450°, for 12 to 15 minutes.
Melt chocolate chips and butter, and add 1 beaten egg. Cool. Fold in 3 cups miniature marshmallows. Form into a roll. Roll in nuts or coconut, and wrap in foil to refrigerate. Slice when firm.
Cook spaghetti according to package directions. Drain and rinse. Combine spaghetti and vegetables in a large bowl. Add salad dressing and mix. Add salad seasoning and mix thoroughly. Chill and serve. Makes large amount. It is good for potlucks. Stores well in the refrigerator.
Pour packet of rice into baking pan. Cut chicken into pieces (you may skin, if desired). Place chicken on top of rice. Pour soup on chicken. Mix water and wild rice seasoning. Pour mixture over chicken. Bake, uncovered, at 375° for 1 hour. Serves 4.
Have your punch and ginger ale cold and pour into large punch bowl with ice and lime sherbet. Stir until mixed well. Serves about 20.
Mix and eat immediately. If runny, add more snow until you achieve the desire texture. Note: Never use snow from the first snow of season. It's full of pollutants. Use any snow after the first snow.
Peel and chop cooked potatoes. Place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. Add eggs, celery, onion, cucumbers and green peppers. Mix well. In a small bowl, combine mayonnaise, sour cream and horseradish; mix well. Pour over potato mixture and toss. Chill at least 1 hour. Top with chopped tomatoes.
Beat eggs; add sugar, Karo, salt, margarine and vanilla. Put pecans in bottom of pie shell. Pour mixture over nuts. Bake at 350° for 50 to 60 minutes or until brown.
Preheat oven to 475°. Combine together all ingredients in large mixing bowl. Generously grease muffin pan with corn oil. Pour batter into muffin cups. Bake until golden brown.
Cook beef with salt and pepper and add a little into frying pan until done. Add 1 cup of chili sauce, set aside. Cook tortillas in oil until soft. Fill each tortilla with meat then put into shallow baking pan. Cover with cheese. Bake at 350° until bubbly.
Dredge veal scallops in flour. Salt and pepper to taste. Melt 3 tablespoons butter in skillet. Brown 1 clove garlic. Add veal, browning quickly. Remove veal to shallow baking pan. Add 1 tablespoon butter to skillet and brown mushrooms. Add Marsala cooking wine and bring to a boil. Simmer about 2 minutes to blend flavors. Pour wine and mushroom sauce over veal. Cover and bake about 20 minutes at 350°.
Slip skins from grapes. Bring pulp to boiling; press through sieve to remove seeds; add skins. Mix sugar, flour and salt. Add to grapes; fill 9-inch pastry-lined pie pan, dot with small pieces of butter. Cover with lattice top crust. Bake at 350° for 40 to 50 minutes.
Make pudding as directed on box. Layer in dish the wafers, pudding and bananas, ending with the pudding on top. Can substitute sugar-free chocolate pudding. Pineapple in its own syrup can be added to vanilla pudding to make a refreshing dessert.
Bottom Layer: Dissolve Knox gelatine in the 1/4 cup hot water; set aside. Stir the sugar into the unwhipped heavy cream. Heat sugar and cream until it bubbles, then add to gelatine mixture. Add vanilla and sour cream; stir until lumps disappear. Place into mold. Refrigerate until congealed.
Mix flour and salt. Mix eggs and milk briefly. Combine both mixtures in blender for 3 to 5 seconds, just until mixed. (May mix by hand.) Pour hot beef drippings in pan. Pour mix on top. Bake at 425° for 30 minutes.
Mix first 3 ingredients in a saucepan. Bring to a rolling boil for 5 minutes, then cool to lukewarm. Add 2 pints fresh strawberries and fold into the syrupy mixture. Pour into baked pie shells.
Mix beans and mushrooms then sprinkle with cheese in a casserole dish. Drizzle with butter, add the tomato and mix well. Bake in a preheated oven at approximately 325° for about 25 to 30 minutes. (This casserole will adjust easily to whatever else is in the oven.)
Beat eggs; add oil, sugar and flavorings. Beat until foamy. Stir in zucchini and drained pineapple. Combine remaining ingredients and blend well. Grease and flour 2 loaf pans and divide batter. Bake at 350° for 1 hour or until done.
Mix together flour and salt and add 2 1/2 cups water. Beat until smooth and gradually add 2 cups hot water. Boil until clear. Beat until smooth. Add food coloring; store in jars.
Mix Kraft barbecue sauce as a base. Add Catalina dressing, Dale's sauce, Worcestershire sauce, a touch of Tabasco, seasoned salt and pepper and anything else that sounds good. Mix it all up. Marinate meat in sauce and use during cooking.
Mix Miracle Whip, sugar and vinegars together. Add all other ingredients to bowl; mix together well. Chill at least 1 to 2 hours. Delicious!
Add all ingredients. Mix and place in casserole dish. Bake at 350° for 1 hour.
Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place 2-inches apart on a lightly greased or sprayed jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Place in a preheated 350° oven and bake for 20 to 25 minutes or until light brown. Remove from pan immediately and serve warm. Makes about 7 dozen balls.
In 2-quart saucepan, combine all ingredients except vanilla, liqueur and fruit. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 18 to 20 minutes. Boil, stirring constantly, for 3 minutes. Stir in vanilla and liqueur. Serve with fresh fruit. Makes 3 cups.
In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda. In mixer bowl, beat together butter or margarine and sugar on low speed of electric mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.
Stir garlic powder and Tabasco in dip. Spoon 1/4 of dip over each tortilla, spreading to edges. Sprinkle 1/4 cup of chicken on each tortilla. Roll up. Place seam side down in flat dish; cover with plastic wrap. Refrigerate 2 hours. Cut each roll into 6 (1-inch) pieces. Serve with picante sauce. Makes 24 appetizers.
Marinate the chicken with all ingredients listed. Place in the refrigerator for one day. (The longer it marinates the better!) Bake, slowly, in oven at about 350° for 45 minutes to 1 hour.
Clean ponce well. (Use pliers to remove inner film.) Put raw ground pork and other ingredients into bowl. Work well with hands until well mixed. Add seasoning. Stuff mixture into ponce. Sew it up. Place in a thick pot with enough oil to keep from sticking and cook over low heat. Add a little water from time to time and be careful not to break skin while handling. Cook, covered, for about 2 hours.
Melt chocolate with butter. Beat eggs until frothy. Add sugar and eggs into chocolate-peppermint extract. Add flour and the rest of the ingredients. Mix well with butter. Bake at 350° for 20 to 25 minutes in a 9-inch square pan. Cool.
Cube Swiss cheese and Cheddar cheese to cover bottom of unbaked pie shell.	Mix all ingredients together and bake for 50 minutes at 350°. Serves 8.
Sprinkle crumbs in the bottom of a baking dish. Mix cheese with well seasoned white sauce. Place alternate layers of sliced eggs, asparagus and sauce in the dish. Sprinkle each layer with salt and pepper and cover the top with crumbs. Bake at 350° for 20 minutes.
Place in pie plate in order given. Cover top with cheese. Leave in refrigerator to set.
Scrape each tortilla with a small amount of soft margarine. Cut tortillas, several at a time, into pie-shaped wedges, using kitchen shears. Arrange in a single layer on a cookie sheet. Bake at 350° until crisp and slightly browned (10 minutes). Store in an airtight container. Yield: 8 cups. Contains 114 calories per cup (21% fat).
Slice tops off pepper, remove seeds. Place in boiling water for 5 minutes, drain. Combine other ingredients. Fill peppers. Top each with Sauce Topping. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350 degrees. Grease bottom only of loaf pan 9 x 5 x 3 in.
Brown meats; drain all fat. Add cheese, soup and tomatoes. Heat until melted and bubbling. Put in crock-pot to keep warm. Serve with tortilla chips.
Cream together Crisco, butter, sugar, sour cream and eggs; mix well. Add remaining ingredients. Mix well and pour into prepared Bundt pan. Bake at 350° for 1 hour.
Place chicken in baking dish. Mix remaining ingredients and pour over chicken. Bake at 350° for 1 hour.
Mix water, vinegar, sugar and salt. Cut cucumbers and onions and stir into mixture. Sprinkle parsley and chives on top. Chill for 4 hours.
Mix flour, salt and Crisco with knives or pastry blender. Mix water, egg and vinegar. Pour into flour mixture and mix with fork into a ball. Makes 3 pie crusts.
Grind steak and put in kettle with enough cold water to cover; start to boil slowly. Grind bacon, green pepper, red pepper and onion together. Fry slowly until tender. Mix with cooking round steak. Add tomatoes and salt to taste. Boil slowly for about an hour, then add kidney beans. Cook a few minutes more. Serve hot with crackers.
Cut venison steak into small cubes. Saute chopped onions, meat, garlic, and season salt into 1 tablespoon butter until meat becomes brown. Pour mixture of 1/2 cup flour and hot water into skillet to form gravy. Salt and pepper to taste. Cover and simmer for 1 hour or until meat becomes tender.
Combine sour cream and egg in a large mixing bowl; beat until well blended. Add pancake mix; stir until dry ingredients are moistened. Drop by spoonfuls onto greased cookie sheet. Sprinkle with poppy seeds. Bake at 375° for 10 to 15 minutes or until golden brown. Yield: 1 dozen.
Place chicken pieces in a baking dish. Combine soup, milk and half of the cheese; pour over chicken. Season with salt and pepper. Bake at 350° for 45 to 60 minutes. Sprinkle remaining cheese on top; bake 15 minutes longer or until cheese is melted. Yields 4 to 6 servings.
Dissolve lemon Jell-O in boiling water. Let cool. Mix cream cheese, powdered sugar, Cool Whip and dissolved Jell-O. Dissolve raspberry Jell-O in boiling water. Add to raspberries and pour over first mixture.
Mix all ingredients. Reserve cheese and cracker crumbs for topping. Season with salt and pepper. Pour into greased casserole dish. Sprinkle with cheese and crumbs. Bake at 350° for 40 to 45 minutes.
You will need 4 skewers, metal or wooden. If using wooden skewers, soak in water for an hour before using. On each skewer, alternate all ingredients, except Italian dressing and romaine lettuce. Brush skewers liberally with dressing. Place over hot coals and grill, turning often, for 8 to 10 minutes, until vegetables are nicely browned. Serve each skewered salad on a leaf of romaine. Serves 4.
Spread cubes in 10 x 6-inch glass dish. Sprinkle with sugar and salt. In separate container, microwave milk and butter on High until hot. Whisk in eggs and pour over bread. Cook on High for 9 minutes or more until knife is clean. Rotate once.
Roll crescent rolls into bottom of a 9 x 13-inch cake pan. Fry sausage in skillet and drain. Crumble and pour over crescent rolls. Fry hash browns, onion and bell pepper in skillet. Pour over sausage. Beat eggs and pour over potatoes. Top with cheese. Put Polish sausage slices on top of cheese. Bake at 350° until cheese melts. Pour salsa on top when serving, if desired.
Preheat oven to 350°. In a large skillet over medium high heat 1 teaspoonful of vegetable oil, add pork chops and brown them on both sides. Place in a casserole dish. In a bowl mix together chopped onion, 2 Tbsp. vegetable oil, water, vinegar, chili sauce, brown sugar, dry mustard, and hot pepper sauce; pour mixture over chops. Cover and cook for 40 minutes. Uncover casserole dish and cook for 20 minutes more. Serve.
Dough: Buy frozen rolls (Rhodes) dough. Thaw in refrigerator overnight. Let stand at room temperature while preparing filling (will rise and make bag tight). Roll with a rolling pin; spoon filling in center. Roll out another roll and place on top. With finger wet edge and pinch edges to seal.
Combine ingredients and place in 2 well-greased 1 pound coffee cans or 2 loaf pans. Bake 1 hour at 350°.
Crumble sausage in skillet and cook; drain. Mix together soup, milk, onion, pimento, green pepper, salt and pepper. Place half of potatoes in greased, 2-quart casserole. Add half of sausage, then half of soup mixture. Repeat layers. Cover and bake at 350° for 1 hour and 15 minutes or until potatoes are tender. Remove cover; sprinkle with cheese and bake another 15 minutes or until cheese is melted.
Cook potatoes and onion in very little water until partly cooked. Put meat on top and do not mix in. Cook slowly for about 1 hour. Add salt and pepper while cooking. Drain excess juice and mash together. Season to taste, adding cloves and a little poultry seasoning. Add a little seasoned bread crumbs to hold together. Place mixing unbaked pie shell. Cover with top crust and bake at 350° for 45 minutes until crust is baked.
Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to first mixture and stir until blended. Stir in zucchini and nuts. Turn into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 20 minutes or until done. Makes 2 loaves.
Mix all ingredients together but powdered sugar. Shape into balls about the size of a quarter. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. While still warm, roll in powdered sugar. Repeat again when cool.