HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil juice from the crushed pineapple and dissolve Jell-O in it. When this is almost jelled, add the cream cheese which is at room temperature and has been mashed with a fork; mix well. Add pineapple, celery, nuts and salt. Fold in the cream which has been whipped stiff.
Heat oil in heavy skillet. Saute onions over medium heat just until tender. Stir in curry or sage; cook 1 minute. Add beef cubes and next 5 ingredients in order listed. Continue cooking until beef cubes are lightly browned. Add enough water to barely cover beef. Cover and cook 1 1/2 hours until beef is tender. Thicken with cornstarch/water mixture. Serve over rice or noodles.
Wrap bacon around chicken and line a dish with chipped beef. Mix the rest of the ingredients together and pour over top. Bake at 275° for 2 hours. Serve over rice or noodles.
Brown meat in heavy frying pan over moderate heat. Sprinkle with flour, stirring until each piece is well coated. Slowly stir in broth made from bouillon cubes and water; add soy sauce. Add celery, sliced mushrooms and onions. Cover and cook slowly about 30 minutes, stirring occasionally, to prevent sticking. Serve over rice. Yield: 6 servings.
In bowl at low speed, mix butter and sugar until fluffy. Blend in eggs, one at a time. Gradually sift flour, baking powder and salt to the mixture, adding milk periodically. Add berries; mix gently. Fill cups well; sprinkle with sugar on top. Bake at 375° for 30 to 35 minutes.
Mix cake as directed. Pour half of the batter in a 9 x 13-inch greased pan. Bake 20 minutes at 350°. Melt caramels, margarine and milk. Pour over cake. Sprinkle with chocolate chips. Pour remaining cake batter on top. Bake 20 minutes at 250°, then 10 minutes at 350°. Cool and frost (very good without frosting).
Combine ingredients in small bowl; beat until smooth. Serve over fresh fruit. Keep refrigerated. Makes 1 1/2 cups.
Boil 2 1/4 cups water; add to jello. Add 1 cup pineapple juice. Let jell in refrigerator. Whip in cream cheese, Cool Whip, celery and drained pineapple. Top with chopped nuts.
Mix sugar, butter and egg together. Add molasses and spices. Blend in flour gradually. Chill dough in refrigerator for 1 hour for easier handling. Shape into 1-inch balls. Roll into sugar and place 2 inches apart. Bake at 375° for 8 minutes. Don't overbake.
Heat water, sugar and coffee to a boil. Cool. Add vanilla and brandy. Store 3 weeks.
In a skillet or saucepan, saute zucchini in butter on medium high heat for 5 to 8 minutes. Add remaining ingredients and saute gently 2 to 3 minutes. Cover and simmer 5 minutes.
Dissolve yeast in lukewarm water and set aside. Dissolve shortening, sugar and salt in boiling water; add beaten eggs and mix well. (Bring water to boil and remove from heat; add other ingredients and let stand to melt.) Add the two mixtures alternately to flour. Mix well.
Brown turkey with onion, peppers and garlic. Drain thoroughly. Add cumin and chili powder. Stir 3 to 4 minutes to blend flavors. Add water and 1 cup taco sauce. Simmer 10 to 12 minutes. Let each person assemble their own salad using the meat mixture and remaining ingredients, using the shredded Cheddar, sour cream, taco sauce and chips for toppings.
Bring to boil and continue to boil for three minutes. Remove from heat and add the vanilla and oatmeal. Drop by teaspoon on a sheet of waxed paper.
In large pot, heat 2 tablespoons oil. Cook cabbage and carrots over medium heat 3 to 4 minutes until wilted. Stir in soy sauce. Add garlic and ginger. Cook 1 minute, stirring. Remove from heat and stir in scallions, shrimp, cilantro and basil. Put in bowl and let cool. Cover wrappers with damp towel.
Sprinkle salt over cucumbers and onions. Let stand 1 hour. Drain well. Place in a deep kettle with sugar, vinegar and spices. Cook slowly over simmer burner until the sugar is dissolved, then turn burner up full and boil rapidly until the slices begin to glisten (about 30 minutes). Pack in hot jars, fill with hot liquid and seal.
Mix together in large bowl. Use 3 heaping teaspoonfuls per cup of hot water.
Combine chicken and celery in bowl. Mix salad dressing, salt, poultry seasoning, onion salt and pepper. Pour over chicken and celery; toss. Cover; chill 2 hours. Just before serving, add mandarin oranges and grapes.
Dissolve gelatin in boiling water. Cool slightly. Add carbonated beverage and chill until partially set. Drain pineapple and save juice; add pineapple and banana into jello. Chill until firm. Combine sugar and flour in saucepan. Stir in pineapple juice and egg. Cook over low heat until thickened; chill until cool. Fold in whipped Dream Whip. Ice jello with Dream Whip mixture when jello is firm. Top with a few bits of grated cheese.
Place water, cocoa, sugar, and instant coffee in blender. Cover and blend briefly on low speed. Add milk. Cover and blend well on high speed. Add ice cream. Cover and blend until smooth. Serve immediately. Garnish as desired.
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350° for 30 minutes.
Preheat oven to 350°. Spread ground beef in the bottom of a 9 x 13-inch baking pan. Season with salt and pepper; sprinkle onion and spread soup over ground beef. Cover mixture with Tater Tots. Bake at 350° for 1 1/2 hours.
Cut chicken in 1-inch pieces. Put chicken and next 3 ingredients together. Let stand 1 hour or refrigerate overnight.
Brown chops in oil in a large skillet. Remove to a plate. Add onion to skillet; saute until tender. Remove from heat; reserve.
Crumble bread in a 9 X 13 pan.	Beat eggs, mustard, salt & milk. Add cheese and pour over bread. Fry bacon and crumble over top. Melt oleo & pour over top of all. Can store in refrigerator until morning & then bake for 1 hour at 350°.
Brown and drain hamburger and onion. In a fondue pot, add all ingredients and heat until all cheese is melted and hot. Serve with garlic bread, cut in strips.
Combine sausage, bread crumbs, sage and egg in bowl. Mix well. Shape into 1-inch balls. Cook in nonstick skillet over low heat until brown on all sides. Drain!
Crumble 1/2 brownies in pretty glass bowl. Continue to layer 1/2 of the mousse, Cool Whip, Heath bars and pecans. Repeat layers. Chill and enjoy.
Mix first 4 ingredients. Spread into a 9 x 13-inch baking dish. Bake at 350° for 10 minutes.
Place first 7 ingredients in large bowl. Mix well. Combine last 4 ingredients and add to first mixture; mix well. Pour onto greased 12 x 15 x 1-inch cookie sheet. Bake at 350° for 20 minutes. Drizzle with frosting of powdered sugar and water until slightly warm. Cut into bars.
In a large skillet, brown the beef. Add Pasta Accents and spaghetti sauce. Cover and simmer for 8 to 10 minutes. Sprinkle with Mozzarella cheese and serve in the skillet.
Combine all ingredients in large bowl.	Mix well. Bake at 350° until done, about 45 minutes.
Place a layer of sliced potatoes on bottom of a casserole dish. Add a layer of sliced onions, a layer of the cream-style corn, a layer of sausage and a layer of the canned tomato soup. Cover with link pork sausage. Bake, uncovered, for 1 hour at 350°.
Preheat oven to 350°. Open crescent rolls and lay flat on cookie sheet and press seams together. Bake for 9 to 12 minutes until light brown. Cool.
Blend together and shape into 18 meatballs (golf ball size). Fry in oil.
In small saucepan, combine the cream cheese and salsa. Cook over medium heat, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into greased 9 x 13 inch baking dish. Spread cheese over the top. Cover with aluminum foil. Bake at 350° for 30 minutes or until heated through. Garnish with lettuce, tomatoes and sour cream.
Drain beets and set aside. Combine rest of ingredients in heavy saucepan and cook over low heat until thickened. Pour over beets and serve warm or cold.
Beat eggs; gradually add sugar. Add melted chocolate, vanilla and grated orange rind. Blend in rest of ingredients; bake at 350° for approximately 30 minutes in greased 8 x 8-inch pan. Double recipe for 9 x 13-inch pan.
Soften cream cheese. Mix all ingredients together. Chill. Spread on rye snack bread. Top with thin slice of cucumber, then sprinkle parsley flakes or seasoning salt on top.
Combine all ingredients and put into casserole. Then sprinkle on 1/4 cup cracker crumbs and 1 tablespoon melted oleo. Bake 35 to 40 minutes at 350°.
Put everything in pie pan. Mix together, then press out with hands. Bake at 350° until brown.
Mix sugar, Miracle Whip and vinegar. Add broccoli, sunflower seeds, raisins and onion. Seal and refrigerate overnight. Stir and crumble bacon over top before serving.
First mix jello with boiling water. Set in refrigerator. When cake is done, stick holes in cake. Pour lemon jello over cake. Mix 1 box powdered sugar and 1/2 cup lemon juice; spread over cake. Bake at 350° for 30 to 35 minutes. Use 12 x 9-inch or 13 x 9-inch pan.
Saute hamburger and onion. Drain off fat. Fry bacon. Drain and reserve 2 to 4 tablespoons of drippings.
Beat eggs and milk. Stir cornstarch into a little milk. Cook in a double boiler until mixture thickens. After cooled, put into freezer and add sugar and cream. Fill up freezer with milk until about 3 1/2 inches from top. Add vanilla and salt. Stir well and freeze.
Peel pears and lay in pan of water. Shred pears and add lemon juice. Put in thick bottom pot. Add sugar; bring to boil. Boil for 20 minutes. Add whole boxes of Certo; boil for 2 minutes. Seal in warm jars with boiled jar caps.
Spread 1 side of ham slice with 1 tablespoon cream cheese. Place 1 pickle on edge of each ham slice. Roll ham slice around pickle. Press edges to seal. Cover and refrigerate 1 hour. Cut each into 6 slices.
Add water to raisins and boil 5 minutes. Cool. Cream sugar and shortening. Add eggs and beat. Add vanilla and cooled raisins. Sift and add baking powder, salt, cinnamon, nutmeg and allspice. Add chopped nuts. Chill and then drop by spoonfuls on greased baking sheet. Bake at 400° for 12 minutes.
Dissolve gelatin in water. Add strawberries and cranberry relish. Add lemon-lime drink. Mix and refrigerate until set.
Beat eggs with sugar. Add oil, water and pumpkin. Add flour, soda, salt and cinnamon. Bake one hour at 350°. Makes three loaf pans.
Mix all ingredients with soyannaise. Garnish with paprika, chopped parsley, radish roses and/or avocado slices.
Cream butter. Add flour, grated cheese and red pepper. Mixture is very stiff and short. Chill. Roll on waxed paper and cut or squeeze through a cookie press. May top with nuts. Bake at 375° for 10 to 12 minutes.
Mix the milk with lime juice in a large mixing bowl. In another bowl, whip egg whites until you find you can almost turn the bowl over without them falling out. Add egg whites to bowl with condensed milk and lime juice. Mix slowly with a whisk so as to not deflate the whipped whites. Pour into pie shell and freeze. Serve sliced with whipped cream. Remove from freezer just prior to serving.
Brown chopped meat in large frying pan. Drain. Add remaining ingredients and let it cook on medium heat approximately 1/2 hour. Tastes better if warm. Serve over white rice or put on crackers for a snack.
Combine ingredients. Stir together and pour into unbaked tarts. Bake at 350° for 18 to 20 minutes.
Dissolve jello, sugar and water. Cool to room temperature. Add juices and flavoring. Freeze. Remove from freezer 2 hours before serving. Add ginger ale.
Melt butter in baking dish. Mix sugar, flour and milk in bowl. Pour this mixture into melted butter. Add fruit.
In a medium size saucepan over moderate heat, bring the chicken broth to a simmer. Add the chicken breasts, adjust the heat so that the broth bubbles gently. Cover and simmer for 10 to 12 minutes or until firm. Remove from the heat, let the breasts cool in the broth for 10 minutes, then drain, saving the broth for another use. Cut the chicken meat into bite size pieces.
Combine brown sugar and eggs until smooth. It may be necessary to put this over low heat until it melts together. Add the remaining ingredients.
Add potatoes to bean mixture and cook until done. Cut the sausage into 1-inch sections and boil in a separate pan to remove most of the grease. Drain and add to bean and potato mixture.
Place egg, milk, salt and cream of tartar in food processor and mix. Slowly add flour until mixed. Thinly roll out on floured surface. Cut into strips and spread out to dry. Add to boiling water, chicken or beef broth and cook for 15 to 20 minutes. Watch for sticking.
Soften cream cheese. Gradually add milk. Add instant pudding and beat until well blended. Pour into pie crust. Top with cherry pie filling. Chill. Enjoy!
In large bowl, cream butter. Gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture, alternating with grapefruit juice (beginning and ending with flour mixture). Gradually add milk. Stir in peel and vanilla; mix well. Pour batter into 2 greased and floured 9-inch round pans. Bake at 350° for about 30 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes. Remove; let cool completely. Frost with Grapefruit Frosting.
Combine sugar, salt and milk in a 2-quart saucepan. Quickly bring to a boil, stirring only until sugar is dissolved. Boil without stirring until mixture reaches soft ball stage. Remove from heat and add butter, peanut butter and vanilla. Mix well. Pour into buttered 8-inch square pan. Cool. Cut into squares.
Spray 9 x 13-inch pan with Pam. Lay 1 package rolls in bottom (spread to fit and pinch together). Mix cream cheese, 1 cup sugar, egg yolk and vanilla. Spread over crescent rolls. Lay other package of rolls on top.
Dissolve jello in boiling water, stirring until melted. After it has slightly congealed, put in refrigerator a short while, then add fruit and nuts. Fold in sour cream and chill until firm.
In saucepan, brown beef and cook onion and green pepper with chili powder until tender (use shortening, if necessary). Stir to separate meat. Add beans, macaroni, cheese, milk and salt. Pour into 1 1/2-quart casserole. Bake at 400° for 30 minutes or until hot. Stir. Garnish with green pepper rings, if desired. Makes about 6 cups.
Stir the first 8 ingredients together in a bowl. Drop head of cabbage into a large pot of boiling water and start nudging off the leaves as they loosen. Divide the filling into 12 portions; roll into sausage shape and put into cabbage leaf. Saute the 1 cup sliced onions with the butter; cook until onions are translucent. In large frypan, arrange cabbage rolls in a single layer; add Italian tomatoes with juice, salt and pepper to taste. Bury the bay leaves in pan. Cover and simmer slowly, basting occasionally, for 30 minutes or until cabbage is tender.
Combine ingredients and place 1/3 cup of mix in mug. Add hot water.
Cook and drain the macaroni as directed on the package. Empty the soup into a bowl. Slowly stir in the milk. Spread the drained macaroni in a 10 x 6 x 1 1/2-inch baking dish. Then pour the cheese sauce over the macaroni and stir to mix. Cut the hot dogs into thin slices and arrange them on top of the macaroni and cheese. Bake 25 minutes at 375° or until hot and bubbly. Yields 4 to 6 servings.
Combine first 6 ingredients; stir until well blended. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Bake at 350° for 25 minutes; top with Cheddar cheese and bake an additional 5 minutes.
Cream oil and	sugar together. Add eggs; beat well. Sift flour, salt, cocoa and soda together. Add red coloring and flavoring to sugar mixture. Add dry ingredients alternately with milk.	Pour into 3 greased and floured pans. Bake at 350° until done.
Brown meat with onions and peppers and drain. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onion and pepper. Pour into pie shell. Bake at 350° for 35 to 40 minutes or until knife inserted in center comes out clean.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from rind; remove core and any "eyes." Slice each fourth lengthwise; cut crosswise into chunks. Toss pineapple chunks, apple and green onion with dressing. Place romaine in shallow bowl; mound fruit mixture in center. Serves 6.
Brown ground beef until it loses pink color. Over beef mixture spread soup, noodles, zucchini and seasonings. Simmer, covered, until noodles are done. Stir in sour cream and heat. Serves 4.
Blend margarine, sugar and eggs. Add flour, vanilla and buttermilk. Mix well. Pour in pie shell and bake at 350° for 1 hour.
Melt margarine and mix in chocolate. Add sugar, eggs and vanilla; beat well. Add flour and mix. Add nuts and mix. Bake at 350° for 25 minutes. Use a 10 x 15-inch pan.
Peel, cube, and boil potatoes in salted water until done. Drain well and mash potatoes; add butter, salt, pepper, and 1/2 cup cheese; stir. Add bacon bits and sour cream; stir well and pour in a Pam sprayed casserole dish. Top with remaining cheese and bake at 350 degrees until cheese melts.
Place candy bar, marshmallows and milk in heavy saucepan. Cook over low heat, stirring constantly until chocolate is melted and the mixture is smooth. Cool....
Brown sausage and onion. Add sliced potatoes; simmer until potatoes are tender. Top with cheese of your choice. Cover until cheese is melted.
Mix together and press into a coating sprayed cookie sheet or jelly roll pan with 1/2-inch sides. Bake at 350° for 20 minutes and glaze while hot.
Saute seasonings in butter. Add all ingredients, except bread crumbs. Pour into large casserole. Sprinkle with bread crumbs. Bake at 350° for 30 to 45 minutes.
Heat oven to 350°. Melt chocolate in saucepan over low heat. Remove from heat and stir in milk, coconut and walnuts. Drop by teaspoon onto ungreased baking sheet. Place in oven and turn off heat. Leave in oven for about 15 minutes or until cookies have glazed appearance. While warm, remove from cookie sheet.
Mix the first 6 ingredients together. Put in 9 x 13-inch baking dish. Bake for 30 minutes, then top with potato chips. Bake the last 15 minutes. Bake at 350° for 45 minutes. Serves 6 to 8.
Grease an 11-inch iron skillet with Crisco solid shortening. Shake 1 tablespoon meal around on bottom. Put corn bread mix in the cold skillet and bake 48 minutes in a preheated 400° oven.
Thaw orange juice and lemonade. Do not dilute. Mix together and add pineapple juice. Freeze in cardboard milk carton. Several hours before serving, set out to soften. Tear off carton, put in punch bowl and add ginger ale. Will be slushy. Good for a hot evening.
Mix crushed pretzels, oleo and sugar together and press in a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Combine cream cheese, Cool Whip and sugar. Mix well. Spread on cooled crust. Mix gelatin with water, then add frozen berries. Stir until berries soften and gelatin starts to thicken. Gently pour or spread mixture on top of cream cheese layer. Refrigerate.
Mix together margarine, sugar, vinegar and vanilla. Add eggs, raisins, pecans and coconut. Pour into a pie crust and bake for 45 minutes at 325°.
Place asparagus in casserole dish, then English peas and mushrooms. Spread cream of mushroom soup over top, then sprinkle grated cheese on top of soup. Bake at 350° for about 30 minutes, until cheese is bubbly.
Cream shortening. Add sugar gradually and continue creaming until very fluffy. Add eggs; beat until light. Sift flour; measure. Add salt and baking powder and sift twice more. Add vanilla to milk. Add dry and liquid ingredients alternately to creamed mixture. Beat until thoroughly blended. Bake 25 to 30 minutes in 375° oven. Top with favorite frosting.
Bring to a rolling boil the first 4 ingredients. Boil 1 minute. Add salt, pecans and vanilla. Dump in buttered pan.
Preheat oven to 325°. Split each of 6 pita breads into 2 round pieces. Cut each half into 6 triangles with kitchen shears. Arrange in single layers on cookie sheets. Spray with vegetable spray. Lightly sprinkle with garlic salt or powder, if desired. Bake for 8 minutes until chips are lightly browned and crisp. Store in a tight container. Makes 8 cups.
Peel potatoes and cut in half.	Cook in boiling, salted water until soft, but not mushy.	Drain.	Rub potatoes through sieve. Return to pan and work with wooden spoon until smooth. Add margarine and salt and pepper to taste. Add hot milk until desired consistency is obtained. Beat until fluffy.
Blend cheese and milk; stir in beef, onion, green pepper and pepper. Mix well. Stir in sour cream. Spoon into an 8-inch glass pie plate. Sprinkle with nuts. Bake at 350° for 15 minutes. Serve hot with "Bugles." Can be mixed and refrigerated in a bowl prior to baking in pie plate.
Have all ingredients at room temperature. Mix all cheeses together. Add Tabasco and garlic to suit taste.
Place juice and milk in a medium sized heavy saucepan and bring to a boil over moderately high heat. Mixture will curdle. Stir rice and salt into boiling milk mixture and when it returns to a boil, turn heat to low. Cover pan and cook 25 minutes or until rice is tender. Transfer cooked rice to a serving bowl. Cover and chill several hours. Place yogurt and sugar in a small mixing bowl and mix. Add to rice. Add diced oranges and stir gently to combine all ingredients. Makes 6 servings.
Place roast in bottom of pot and then halved potatoes, celery, and carrots. Cover with soup. Add water. Salt as desired. Cook slowly approximately 6 to 7 hours on low.
First Layer: 6 pieces bread, 1/2 cup cooked sausage, 1/2 egg, milk mixture and 1/2 of cheese; repeat layer.
Mix flour with sugar and a pinch of salt. Beat egg yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar continuing to beat. Stir in milk and lastly fold in egg whites beaten stiff, but not dry.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch cake pan or 2 round layer pans.
In a large bowl, cream sugar, shortening, eggs, and vanilla. Combine flour, baking soda, cloves, and cinnamon. Add to creamed mixture. Stir in bananas, oats, and chocolate chips. Bake at 375°F for 10-12 min.
Do not overcook diced potatoes. Drain. Run cold water over them to cool real good. Add all ingredients together and toss. Add salt, pepper and seasoning salt to taste. Add mayonnaise as needed. Sprinkle paprika generously on top. Put in dish of your choice.
The amount of vegetables depends on how many servings you are making. Use a glass baking dish, size appropriate for number of servings. Grease dish with shortening or spray with Pam. Layer vegetables, starting with potatoes. Between each set of vegetable layers, drizzle small amount of olive oil, add salt and pepper and sprinkle Parmesan cheese. Bake at 350° until potatoes are fork tender, about 45 minutes. Cover to cook, then uncover last 10 minutes to brown.
Mix together cake mix and instant pudding. Add 3/4 cup oil, water and eggs. Beat 4 minutes with electric mixer. Pour into ungreased 9 x 13-inch pan and bake for about 1 hour at 325°. While cake is baking, mix together confectioners sugar and 2 tablespoons oil and orange juice. When cake is done, punch holes closely all over the top (while cake is warm). Pour mixture over the hot cake. Cover cake with lid or tinfoil. Let stand until thoroughly cold (3 to 4 hours). Store in refrigerator until serving time.
Beat above ingredients, except vanilla wafers, until smooth. Put Sunshine vanilla wafers upside down in paper cups (in small muffin pans). Fill almost to top. Bake at 350° on middle rack for 15 to 20 minutes. Cool 1 hour. Top with Thank You pie filling.
Combine all ingredients; mix well. Form patties and fry or bake at 375° for 30 minutes.
Mix ingredients in one bowl. Drop by heaping teaspoonful on ungreased cookie sheet. Bake at 425° for 7 minutes.
Heat oven to 350°. Fry hamburger and chopped onion and drain. Mix soup, sour cream, green chillies and cheese into meat mixture while it's still hot. Set aside. Fry tortillas in oil to soften. Assemble in long/high sided baking dish. Fill each tortilla with meat mixture and roll up. Fill pan with rolled up tortillas. Put any leftover meat over top and some grated cheese, too. Bake until nice and brown, about 1 hour.