HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserve 2 tablespoons for frosting. Combine all ingredients in mixer bowl. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 35 minutes. Cool for 5 minutes. Frost between and on top with Maple Flavored Frosting.
Mix ingredients; shape into a long roll. Wrap in wax paper; refrigerate for 1 hour. Remove and slice into cookies. Fill each one with a favorite jam or preserve. Place on ungreased cookie sheet after you have folded in half as if making a fried pie. Bake at 375° for 15 minutes. Place wax paper down. After each cookie is cooked, roll quickly into powdered sugar.
In large bowl, crumble margarine with 5 cups flour (reserve 1/2 cup for rolling dough), sugar and salt. Heat milk to lukewarm; dissolve yeast in milk and add to dry ingredients. Mix well; cover with towel and let rise 20 minutes. Turn out on floured board. Start with 1/4 of the dough, using rolling pin and shape into a circle 1/4-inch thick. Divide into eighths and shape into crescents. Brush with egg and sprinkle with poppy seed. Let rise 15 to 20 minutes. Bake at 450° for 10 to 15 minutes. Makes 32 crescents.
Break cake into small pieces and place in an 8 x 12-inch baking dish. Dissolve pudding mix in cold milk; add ice cream. Beat until well blended. Pour over cake. Do not stir. Let set. Dissolve jello in boiling water and stir in strawberries. Stir until it begins to thicken. Pour over pudding and cake. Do not stir. Chill.
Brown sausage and drain off grease. Put milk in large bowl. Add beaten eggs and mustard. Mix well. Add cubed bread, cheese and sausage. Pour into 8 x 12-inch baking dish. Refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Let stand 10 to 15 minutes before serving.
Cook sugar, milk, butter and cocoa in pan. Bring to a boil and boil for 1 minute. Remove from heat and add remaining ingredients. Stir well. Spoon drop onto a cookie sheet, lined with foil.	Cool and serve.
Add vegetables first and macaroni. Pour dressing over it. Put in refrigerator for 4 hours or overnight.
Mix first four ingredients together. Roll into balls. Melt chocolate and wax in double boiler. Drop.
Saute celery, onion and mushrooms in small amount of margarine until onion is tender. Cook broccoli according to package directions; drain well. Combine celery mixture, broccoli and soup; mix well. Melt cheese in a different pan, stir in broccoli mixture. Let cook on slow heat about 5 minutes. Serve over French bread or use with vegetable sticks.
Peel onions, boil rapidly 5 minutes; drain and boil in fresh water 5 minutes more. Drain. Place in greased baking dish; sprinkle with pepper, sugar and paprika. Bake at 350° until tender. You can dot with butter before baking if you like.
Cut steak into bite size pieces; set aside. Mix all other ingredients. Put steak pieces into batter. Let stand 2 to 3 hours. Deep fry until brown.
Melt butter; add sugar and eggs. Beat good. Add pecans, raisins, coconut and vinegar. Mix well. Pour into unbaked 9-inch crust. Bake for 35 to 40 minutes. Cool.
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-quart casserole. Combine bread crumbs with butter; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. Dish can be assembled a day ahead and baked just before serving.
Roll out pizza dough and press into pizza pan. spread sauce over dough and top with favorite topping. Bake at 400° until done.
Saute onion and parsley flakes in butter. Add sherry, tomato paste, sea salt and a dash of black pepper to onion and parsley. Saute together 3 minutes more. Add crabmeat and let the heat of the sauteed mixture break up the crab chunks (do not stir excessively) and cook 3 minutes more.
Cook cabbage leaves in boiling water for 2 minutes. Combine meat, salt, pepper, onion, rice and egg. Mix well. Spoon mixture into cabbage leaves. Roll leaves around. Pour soup and water mixture over cabbage rolls. Cover and bake 1 hour at 400°.
Melt butter in 2-quart casserole. Stir in rice, onion and oregano. Add consomme, mushrooms and water. Cover with foil. Cook at 350° for 1 hour. Serves 8 to 10; may cut recipe in half.
Peel and core apples. Make a syrup of the water, sugar, food coloring and cinnamon in saucepan. Add apples, 4 at a time, and cook gently, turning over carefully until done. Let cool and stuff with a mixture of the remaining ingredients.
Preheat oven to 350°. Mix sugar, shortening and egg together; add milk and bananas. Blend flour, baking powder and salt; add to mixture. Add nuts and pour into greased loaf pan. Bake 60 minutes.
Boil squash in salted water until tender. Drain and mash. Grease 1 1/2-quart baking dish and set aside. Preheat oven to 350°. Saute onion in butter. Add half and half and cracker crumbs. Mix with squash and pour into casserole. Top with additional crumbs and dot with butter. Bake 30 to 40 minutes or until top browns.
Peel and slice potatoes. Slice onions. Use sliced or grated cheese. Layer potatoes, onions, cheeses, butter, salt and pepper in that order. Keep adding layers until casserole dish is full or enough for a meal. Cover dish. Bake at 325° approximately 1 hour or until potatoes are tender.
Preheat oven to 350. Mix brown sugar and margarine together. Add granulated sugar, eggs, flour, and vanilla. Mix together thoroughly. Pour into a 9 X 12 X 2 greased pan. Bake at 350 for 40 minutes. Let cool, cut into squares, roll in powdered sugar.
Mix Cool Whip and sour cream together. Stir in Jell-O. Fold in fruit cocktail. Add pecans. Chill before serving.
In Ziploc bag, crush Oreo cookies. Mix with Cool Whip. Chill and serve.
Combine ham, oleo, onion and Worcestershire sauce and cook until onions are soft. Place in bottom of roaster. In a saucepan heat together soup, milk and cheese until cheese melts. Pour over cooked noodles and ham mixture. Mash potatoes; add sour cream and some milk. Spread over top of mixture and sprinkle crumbled bacon over top. Bake 20 minutes. The mushroom and cheese mixture comes to the top when done.
Cook and drain spaghetti with cold water. Pour 1 (16 ounce) bottle Zesty Italian dressing over mixture. Add 3 tablespoons Salad Supreme. Mix well. Salt and pepper to taste.
Put the first 4 ingredients in a 2-quart microwave bowl and mix good. Cook 4 minutes on High. Stir. Cook 4 more minutes on High. Remove and add the butter and vanilla. Put back into microwave oven and cook 2 minutes on High. Take out and add the baking soda. Quickly stir until light and foamy. Pour out on foil paper on kitchen counter. Cool, then break into small pieces. Store in covered container.
Mix Cool Whip and milk together. Add lemonade and mix. Pour into crust and chill a couple of hours.
In a large glass jar, cover all the ingredients with heated white vinegar. Cover. Let the mixture sit for approximately one week. Use in potpourri hot pots or simmer on top of your range. Gives a wonderful aroma!
Butter dish and add mixture of beans and soup. Cover. Place in preheated 400°oven for 10 minutes until the mixture bubbles. Reduce heat to 300° for 20 minutes. Add onion rings and cook 10 minutes more. Remove from oven.
Boil potatoes; drain and peel. Add butter. Beat well. Mix in sugar, eggs, milk and flavorings and spices. Pour in pie crust (use deep), then bake at 325° for 25 to 30 minutes.
Sift flour, salt and baking powder. Beat eggs and milk. Add margarine, cheese, onion and spinach. Pour into a 9 x 13-inch greased pan. Bake at 350° for 30 to 35 minutes. Cool. Cut into small squares or use small muffin tins. Freezes well.
Wash and cut up broccoli and cauliflower florets in a large bowl. Peel one tomato and cut up. Crumble bacon up in bowl. Mix Miracle Whip and lemon juice. Toss on vegetables and chill. Serve.
Melt butter and chocolate in top of double boiler. While waiting, measure flour and sugar. Mix together, then add beaten eggs, then melted butter and chocolate. Mix all together. Add flavoring and nuts. Pour into two 8-inch square pans. Bake in preheated oven at 325° for about 30 minutes. Let cool before cutting.
Butter casserole dish or spray with Pam. Peel squash; cut in chunks. Cook, drain and mash. Add next 8 ingredients to squash mix. Melt oleo. Mix cracker crumbs with oleo. Add some to mixture. Pour in casserole and sprinkle rest on top. Bake at 350° for 30 to 40 minutes.
Stuff the pig, then sew up the opening with fine string. Brush entire surface with oil or melted butter and wrap in several folds of well-greased grease-proof paper. Draw the legs well back and tie in a good shape. Roast in moderate oven (350°) according to size, allowing 25 minutes per pound and 25 minutes over. Baste every 1/2 hour.
Melt margarine over low heat. Add brown sugar. Add eggs and then add milk and vanilla. Mix by hand until smooth. Pour into 2 unbaked pastry shells. Bake 30 to 35 minutes at 350°.
Cook and drain broccoli. Combine remaining ingredients well. Place in greased casserole dish and bake 35 to 40 minutes at 350°. Cover with crushed crackers and grated cheese. Brown and let cheese melt.
Cover bottom of 9 x 13-inch cake pan with marshmallows. In saucepan, melt oleo, chocolate chips, butterscotch chips and peanut butter. Once melted, add peanuts. Pour mixture over top of marshmallows, then refrigerate.
Brown sausage. Let simmer sausage and tomato sauce. Sprinkle in oregano. Grate cheese. Serve sauce on hamburger buns and top with grated cheese. Put in oven and broil long enough to melt cheese and brown slightly.
Fill uncooked pie crust with sliced apples. Mix juice concentrate and cornstarch and pour over apples. Sprinkle with cinnamon. Put top crust on and bake 1 hour at 350°. Tastes best the next day.
Mix 2 c. sugar, butter, and then add eggs, one at a time. Add flour and milk, nuts and raisins. Take half of batter and pour into pans. Then put spices in the other half batter and bake until firm at 350°.
Combine first 6 ingredients. Spoon into 4 lightly greased custard cups. Bake at 350° for 20 to 25 minutes. Garnish if desired.
In large bowl, mix ingredients together. After in the pan, cover top with brown sugar and cinnamon and dot with butter. Bake at 350° for 25 minutes. A quick breakfast treat.
Pour olive oil to cover bottom of stock pot. Heat oil and lightly brown the garlic and parsley. Saute the crabs with lid on the pot until they turn pink (about 20 minutes). Shake the pot to move the crabs around inside the pot. Don't try to stir them while you're cooking them. Add the remaining ingredients and simmer at least 2 hours (the longer, the better). Remove crabs into side bowl. Cook spaghetti and serve with the sauce and crabs on the side. It's messy to eat, but delicious!
Put corn in skillet with butter, cream, salt and pepper to taste. Cook, stirring frequently, for 5 minutes or until mixture is fairly thick and corn is tender. Serve sprinkled with paprika. Makes 4 servings.
Mix cranberries, 2 cups cold water and pineapple in blender. Spray a 9 x 13-inch casserole dish with Pam. Mix jello and 2 cups boiling water in casserole dish until mixture is ropey. Add grapes, celery, pecans and cranberry mixture. Add Equal to taste, usually 12 packages.
Peel, quarter and wash potatoes. Boil potatoes to tender bite; drain. Clean and chop parsley, medium to fine. Melt butter and add parsley with salt. Pour parsley butter sauce over drained potatoes and serve.
Mix all ingredients except parsley and form into 1 1/2-inch balls. Roll into chopped parsley. Melt 2 tablespoons butter in saucepot. Place meatballs in pot and carefully add enough water or chicken broth to cover and cook for 45 minutes.
In a pot, boil squash, celery, onions, butter and water for 5 minutes. Then combine with cracker crumbs, beaten eggs and grated cheese. Pour into lightly buttered baking dish; sprinkle on topping. Bake in 350° oven for 30 to 35 minutes.
Cream shortening and sugar together. Beat the eggs well and add to creamed mixture. Sift and add to previous mixture. Add bananas and nuts. Pour into loaf pan, 1/2 to 3/4 full. Bake at 350° for 45 to 60 minutes.
Let Cool Whip soften completely. In a large bowl, mix the Cool Whip, cottage cheese, Jell-O and fruit. Let sit 15 minutes in the refrigerator. Serve.
Preheat oven to 350°. Line 13 x 9-inch baking pan with foil. Coat with vegetable cooking spray. Combine first 7 ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to a stiff peak. Fold into carrot mixture in 2 batches. Pour batter into pan and bake for 40 minutes. Spread icing on cooled cake.
Mix butter and sugar. Add eggs, one at the time. Add remaining ingredients. Bake at 250 degrees for 2 hours. Let cool in pan until half cool.
Cream together butter and peanut butter. Add beaten egg and mix well. Sift together flour, soda, salt and baking powder. (If using self-rising flour, leave out soda, salt and baking powder.) Add this to first mixture with vanilla. Chill. Then form into balls the size of a small walnut. Place on slightly greased cookie sheet. Flatten with a fork dipped in flour, making a crisscross on each cookie. Bake 10 to 12 minutes in moderate oven at 375°. These cookies are rich and burn easily, so watch your oven.
Mix all ingredients together and shape into loaf. Top with ketchup and bake at 350° for 1 hour and 15 minutes.
Bring sugar and corn syrup to a boil. Add peanut butter and let melt. Pour over corn flakes. Drop by tablespoonful onto wax paper or buttered cookie sheet.
Mix cherries, flour, Sweet 'N Low and margarine together. Place in one crust. Place second crust over the top and seal edges. Cut vent holes in top crust. Bake at 350° until done.
Mix ingredients together. Add extra flour if dough is sticky. Roll out paper thin. Fry as you would fry pancakes.
Put cookies in blender and crumb. Put 1/2 cup aside. Mix melted margarine and cookies. Press in bottom of 9 x 13-inch pan.
Beat together the first four ingredients. Mix remaining ingredients and add to pumpkin mixture. This will be like a cake batter. Pour into greased jelly roll pan. Bake at 375° for 15 minutes. Invert onto cotton towel sprinkled with powdered sugar and cool.
Cut steak into thin slices. Put a little oil in a skillet. Heat to medium-low. Drain oil. Add one jar of salsa. Cover. Turn heat to low. Simmer for about 30 minutes or until tender.
Combine cake mix, evaporated milk and oil. Blend well and spread one half in lightly greased 9 x 13-inch pan. Bake 6 minutes in preheated 350° oven. Meanwhile, unwrap candy and combine with 1/3 cup evaporated milk. Melt in double boiler or microwave. Pour over baked dough. Sprinkle with chocolate chips and nuts. Carefully spread remaining dough over caramel. Bake 18 to 20 minutes. Cool on rack. Cut into 1 x 2-inch bars.
Boil chicken until done. Remove bones and skin and cut into small pieces. Reserve 2 cups of broth. Mix dressing with melted butter. Spread 1/2 dressing mixture into bottom of 9 X 13 pan. Spread lay of chicken over dressing. Mix 2 cups of reserved broth with chicken soup and pour over chicken. Mix celery soup with remaining broth and pour over chicken. Spread remainder of dressing on top. Bake at 400 degrees until brown (approx. 30 min.).
Preheat oven to 350°. Mix together all ingredients except cheese. Pour into ungreased pan or casserole. Bake about 30 minutes; top with cheese and bake 20 minutes longer.
Peel and quarter potato. Boil in small saucepan as for mashed potatoes. When tender, remove from stove; drain off water and mash potato with a fork. Pour in enough powdered sugar to make dough like. Remove mixture and place on flat powdered sugar surface to roll with a rolling pin. Roll into a thin rectangle. Spread peanut butter on top of rectangle and roll dough jelly roll style, starting at narrow end. Slice into pieces 1/2-inch wide. Let stand until dry. Amount will vary, depending on size of potato and thickness of slices.
Cook sugar, milk or cream (milk is better) and vanilla together until it becomes like a syrup and forms a ball in cold water. Add peanut butter. Beat until thick and begins to harden. Spread in buttered pan. Cool and cut.
Heat oven to 400°. Spread cottage cheese in greased 9-inch pie plate. Cook ground beef; drain. Stir in 1/2 cup Mozzarella cheese, salt, oregano and tomato paste; spoon over cottage cheese. Stir milk, baking mix and eggs with fork until blended. Pour into baking dish. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 or 2 minutes or until melted. Makes 8 servings.
Dip and coat chicken breasts in flour. Put oil in frying pan and saute chicken lightly on both sides. Sprinkle each side with garlic powder. In a casserole pan, pour Marsala wine and bouillon mixture. Place sauteed chicken and remaining flour in wine and bouillon combination. Add mushrooms to top of chicken. Cover and bake at 350° for 35 to 40 minutes or until bubbly. Serve with seasoned rice.
Precook squash and onion until just tender. Stir in 1 can undiluted mushroom soup, 2 eggs, 1/2 of cheese and 1/2 cup cracker crumbs. Put in oiled casserole dish and bake at 350° until brown and bubbly. Top with remaining cheese and cracker crumbs. Return to oven to melt cheese and brown crumbs.
Preheat oven to 350°. Spray 8-inch square pan; set aside. In bowl, combine flour, cocoa and salt. Mix well. In large bowl, whisk egg whites, egg, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended; do not over mix. Pour batter into prepared pan. Sprinkle with walnuts if desired. Bake about 25 minutes. Place pan on a wire rack. Let cool 15 minutes.
Place one layer on top of the other in order given in a 13 x 9 x 2-inch baking pan. Bake at 350° for 1 hour. Can be served with ice cream or whipped cream.
Combine first 4 ingredients and mix thoroughly with hands and press into a 9 x 13-inch or slightly larger pan. Pack down hard. Melt 1/2 stick margarine, chocolate chips and Crisco together in pan on stove or in bowl in microwave and pour/spread quickly and smoothly over the top of the pan of peanut butter mixture. Cool in refrigerator for 10 minutes. Cut into squares.
Heat coffee until boiling. Add coffee to butter and cream in mixing bowl and mix until thoroughly blended. Add vanilla extract and salt. Sift powdered sugar and cocoa together and blend into coffee mixture gradually until of right consistency to spread.
Cook fat, onion, garlic and mushrooms for 10 minutes. Add flour; stir until blended. Add broth; stir until thick. Add chicken, tomatoes and cheese. Cook until cheese melts. Arrange layer of chicken and spaghetti. Put crumbs on top. Bake at 375° for 25 minutes.
Combine eggs, sugar, milk and vanilla; mix well. Add flour, butter and coconut. Mix well. Pour into 2 well buttered pie pans and bake at 350° for 30 to 40 minutes or until golden brown.
Butter sides of 2-quart kettle. Add first 3 ingredients. Heat slowly to a boil, stirring constantly. Add vinegar (white). Cook to light crack stage, 268°. Remove from heat. Add butter and sift in soda. Stir to mix. Turn out on buttered plate (do not scrape). Turn edges to center. With buttered fingers, pull as warm as you can handle. Cut in quarters. Pull and clip with shears. Wrap in wax paper.
Rub the exterior and the cavity of the chicken with the first 4 ingredients and allow to stand for 1 hour. Place the chicken, breast side up, on a heatproof platter. Steam over high heat for 20 minutes. Remove the chicken. Retain the broth. Allow the chicken to cool, then bone. Cut the chicken meat into pieces 2-inches wide and 1-inch thick.
Cream the Philadelphia cream cheese with Pet milk until soupy consistency. Squeeze garlic into mixture. Refrigerate until ready to serve. Additional Pet milk can be added if too thick. Serve with potato chips.
Sift flour, soda and salt. Cream butter; add sugars and eggs. Beat well. Mix in flour mixture. Gradually stir in oats. Add coconut and pecans. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 375° for about 10 minutes.
Mix and sift dry ingredients, reserving 2 tablespoons flour for dredging the berries. Beat egg slightly, add milk and gradually the dry ingredients. Add melted butter. Fold in berries to coat well with flour. Pour into greased muffin tins and bake in hot oven. Bake at 400° for 30 minutes or until brown. Serve at once.
Thaw and soften dough. In a small mixing bowl, cream together the powdered sugar and butter. Mix in nuts, cherries, raisins and lemon extract. Set aside. Roll dough into a 14x8 inch rectangle. Spread filling to within 1 inch of edge. Beginning from the longest side, roll dough in jelly roll fashion. Pinch to seal seam. Place on a greased baking sheet with seam side down. Cut slashes alternately to the right and the left. Turn each slice on its side to show the filling. Cover, let rise until doubled in size. Bake in preheated oven at 350 degrees for 30 minutes or until done. Cool on a wire rack. If desired, garnish with red and green candied cherries.
Saute first 4 ingredients in oil in large Dutch oven until tender. Add tomatoes and next 3 ingredients.
Brown meat; add rest of ingredients. Pour into a crock-pot. Serve with chips.
Cut cabbage into pieces. Boil 3 to 4 minutes in salted water. Drain. Butter a casserole dish. Layer cabbage, chopped onion, cream of mushroom soup, salt and pepper. Keep layering until casserole is full. Top with bread crumbs. Dot with butter. Bake 30 minutes at 350°.
Mix all ingredients together. Store in airtight container. To serve, mix 2 tablespoons of cocoa mixture with 8 ounces of hot water, more or less to suit taste.
Put all ingredients in a jar with a tight lid. Let stand several hours. Remove garlic. Shake well before using.
Bring pineapple (juice, too) to boiling. Add Jell-O and stir to dissolve. Remove from heat and cool a few minutes, then add cranberry sauce, apples and nuts. Let set at room temperature until cool. Fold in Cool Whip and pour into an oblong dish. Refrigerate overnight.
Preheat oven to 375°. Beat eggs; add sugar, syrup, pumpkin, salt and vanilla. Beat well; add melted butter and pecans. Pour into 9-inch pie shell, unbaked. Arrange pecans on top attractively. Bake 45 minutes or until set.
Preheat oven to 375°. Melt butter in saucepan and remove from heat. Stir in the oats, flour, corn syrup, milk, vanilla and salt. Mix well.
Cream first 4 ingredients together. Sift remaining ingredients together. Add dry ingredients to shortening, sugar and egg mixture. Stir until smooth. Add 2 cups oats. Add 1 cup raisins. Stir until blended. Bake at 350° for 12 to 15 minutes.
Blend well and put in flat baking dish. Cover and refrigerate at least 12 hours. Bake at 350° for 45 to 60 minutes.
Drain pineapple, reserving syrup. Combine rhubarb, sugar and water. Cover and cook until tender, about 5 minutes. Drain thoroughly, reserving syrup. Add water to make 1 3/4 cups. Heat to boiling, add gelatin and stir to dissolved. Add lemon juice. Cool. Chill until partially set. Fold in rhubarb and pineapple. Pour into 1-quart mold. Chill until set. Unmold on greens. Garnish with pineapple. Makes 6 to 8 servings.
Take a firm onion and slice thick slices; separate into rings. Blanch a few rings at a time in boiling water for 15 seconds. Cool quickly in ice water; drain. Roll rings separate. Roll in flour, dip in milk and roll one more time in a mixture of half pancake mix and half cornmeal. Freeze on cookie sheet and pack in single layers. Take out as many as you like at a time. While still frozen, fry in fat until lightly browned.
Start with 2 eggs and mix in sour cream. Add both cans of corn, not drained. Mix in cornbread mix and sugar. Mix well. Pour into greased baking dish; sprinkle grated cheese on top. Bake in oven at 350° for 35 minutes, until done.
Crumbled 1/2 of the cake in the bottom of a Pyrex dish (size as needed). Layer 1/2 of the crushed pineapple over the cake crumbs. Repeat. Cover well with Cool Whip. Decorate with whole pecans and cherries (generously). Leave overnight in refrigerator before serving.
Sift flour, cinnamon, nutmeg, soda, sugar and salt. Combine eggs, water, oil and pumpkin. Add dry ingredients slowly to the egg combination. Beat until smooth. Add nuts. Bake in 3 loaf pans at 350° until middle springs back.