HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple and sugar in a small pan and bring to a boil. Add jello and stir until dissolved. Add lemon juice. Cool in refrigerator about 15 or 20 minutes. Beat cream cheese until smooth and whip in Cool Whip. Add pineapple mixture, pecans and cherries. Refrigerate until ready to serve.
Boil potatoes in salted water until tender. Mash well. Add sour cream, cottage cheese, onion, margarine, pepper and salt. Mix well. Place in casserole and sprinkle cheese on top. (I sprinkle paprika on top.) Bake at 325° for 30 minutes.
Combine sugar, half and half and salt in deep 3-quart casserole. Mix well. Stir in butter; microwave at High for 7 to 9 1/2 minutes or until mixture reaches soft ball stage (235°), stirring once. Stir in pecans; cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken (about 3 minutes). Drop by tablespoon onto waxed paper. Let stand until firm.
Boil broccoli until tender. Drain and pour into casserole dish. Mix soup and cheese with broccoli. Meanwhile, melt butter. Crumble crackers in butter and mix evenly. Top broccoli with crumbs. Bake in 400° oven for 15 minutes.
Combine berries, sugar, flour, salt and lemon juice. Fill pastry lined pie pan. Dot with butter and adjust top crust. If desired, can sprinkle sugar and cinnamon over top of crust also. Bake in hot oven at 450° for 10 minutes; turn oven to 350° and bake for 30 minutes longer.
Put rice, soup, broth or milk and onion soup mix into greased casserole dish. Dip chicken into melted butter and salt. Place on top and bake for 2 hours for raw chicken, 1 hour for cooked chicken.
Preheat oven to 425°. Grease two 8-inch cake pans. Put the flour, salt, baking powder and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. Add the milk, all at once, and stir just until the dough forms a ball around the fork.
Combine all ingredients. Freeze and remove 5 1/2 hours before serving. Chop and add 2 quarts ginger ale.
Dissolve jello in hot water, then add cranberry sauce and dissolve. Chill until partially set, then add sour cream (fold in). Let set.
Mix first 5 ingredients together. Combine rest of the ingredients, and add to the zucchini mixture, stir well, add nuts last. Pour mixture into loaf pans. Bake at 350° for 1 to 1 1/2 hours. Cool on racks. Freezes well.
Blend first 3	ingredients. Sift dry ingredients and add eggs; mix well. Add zucchini, vanilla and raisins. Fill 2 greased and floured loaf pans half full. Bake	45 to	55 minutes at 350°. Freezes well.
Press ground beef in bottom of 2 1/2-quart casserole. Sprinkle with milk, salt and pepper to taste. Slice vegetables and layer on top of ground beef. Crumble cheese on top of vegetables as you layer them. Cover with soup. Bake in covered dish for 1 hour at 350° or until vegetables are done. Serves 6.
In a medium bowl, combine onion, cilantro and lime juice. Halve, pit, peel and dice avocado, then add to onion mixture. Season with salt, pepper and toss gently.
Pour cherry pie filling in bottom of tube pan. Pour crushed pineapple over this, undrained. Sprinkle cake mix over this. Do not mix. Cut up butter or margarine over top. Sprinkle nuts over this. Bake at 350° for approximately 1 hour and 20 minutes (may take less time, watch closely at 1 hour). Serve with vanilla ice cream. Very rich!
Cook the beans until done. After beans are done, add the next 7 ingredients and cook all together. Mash slightly. Add the chicken soup base and Milnot; thicken with the flour (or to thickness desired) and water or milk. Serve hot with crackers.
Clean and prepare turkey for cooking. Into cavity of turkey, insert quartered apple, sliced onion, 1 sliced orange and celery leaves. (These ingredients will be removed after turkey is smoked.)
Add ingredients plus 3 cups of water in large pot. Cover and simmer at least 1 hour.
Beat the eggs. Add nuts, sugar and bread crumbs. Place in desired greased pan and bake for 45 minutes in a hot oven at 375°.
Add salt and pepper to flour. Rinse chicken livers and pat dry. Dredge chicken livers in flour mixture and set aside. Saute onion in 1/2 of the butter until light in color. Add rest of butter to pan and then chicken livers. Cook until lightly crunchy on outside. Transfer 1/2 of mixture to food processor; add 1/2 tablespoon brandy. Process until finely chopped. Repeat same for mixture in pan. Mix together and refrigerate for 2 hours before serving.
Beat milk and egg together. Mix bread crumbs and cheese together. Dip chicken into egg mixture, then into crumb mixture. Place into oven dish which has been sprayed with Pam. Bake, uncovered, for 30 minutes in a 350° oven.
Beat butter, sugar, eggs and water together. Stir in flour, soda, salt and spices. Add vanilla, apples and half of nuts. Mix thoroughly. Pour in well-greased pan. Sprinkle with brown sugar and nuts. Bake at 350° for 55 minutes.
Melt butter in soup pot and add onion and all the mushrooms. Cover and steam over low heat for 10 minutes. Stir in flour and add beef broth and barley and simmer for about 30 minutes or until barley is tender. Add lemon juice and salt and pepper to taste. Garnish with parsley. Soup gets richer and thicker the second day. Serves 8.
Preheat oven to 350°. Combine crumbs and margarine (or butter); press firmly on bottom of a 13 x 9-inch baking pan.
Mix 1 box Jell-O as shown on package and let set until it begins to jell; add pineapple and chill until firm. Have the cream cheese soft and beat in with Cool Whip or Dream Whip. Spread on top of firm Jell-O. Mix other box of Jell-O and let set until it begins to jell; add cherries (either whole or cut up) and spread on top of cream cheese mixture. Let set until firm.
Grease pie plate, 10 x 1 1/2-inch. Mix biscuit mix, water and beans. Spread into pie plate. Layer remaining ingredients on bean mixture. Bake 30 minutes at 350°. Serve with sour cream.
Cream margarine and sugar; add eggs and beat well. Add milk and stir in peanuts, coconut, wafer crumbs, raisins and vanilla. Bake in	a 12 cup Bundt pan for 1 1/4 hours at 500°.
Break chicken into small pieces. Put drippings in bottom of a 9 x 13-inch pan. Layer tortilla strips, chicken, soup and grated cheese. Repeat, but exclude cheese. Repeat until out of items. Bake in 300° oven for 1 hour, then top with grated cheese and bake 1/2 hour longer.
Brown sausage and drain off the grease. Stir all ingredients together in a large pot. Bring sauce to boil, then turn heat to low and let simmer for 2 hours. Stir occasionally. Remove bay leaf and peppercorns. Serves 8 to 10.
Soak ham or picnic in enough water to cover it for at least one hour. Pull skin from ham. Score ham in a diamond design and stud with cloves. Place ham, fat side up, on a rack in a shallow pan. Insert meat thermometer, making sure it does not touch bone. Bake uncovered at 325° until thermometer reaches 135°.
Cube tomato and place in a bowl with shrimp, crabmeat, black olives, capers and a pinch of salt and pepper. In frying pan, place garlic and olive oil and saute until garlic is golden brown. Then add ingredients and saute for about 10 minutes. Cook fusilli; drain and pour puttanessca sauce over top. Serve.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat! Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 or 30 minutes.
Mix all ingredients together. Spread on halved English muffins. Bake at 400° for 7 minutes. Cut muffin halves into 4 to 6 pie-shaped wedges. Serve hot.
Preheat oven to 300°. Combine crumbs, sugar and butter, press equal amounts onto bottoms of 24 paper lined muffin cups. In large bowl, beat cheese until fluffy. Gradually beat in sweetened milk until smooth. Add eggs and vanilla, mix well. Spoon equal amounts into cups. Bake about 20 minutes or until set. Cool. Chill. Top with filling and refrigerate. Makes about 2 dozen.
Combine first 5 ingredients. Cut in shortening. Combine buttermilk and soda. Turn dough on floured surface. Knead 10 to 12 times. Roll to 1/2 inch thickness. Cut with a 2 3/4-inch biscuit cutter. Place on a lightly greased sheet. Bake at 450° for 10 minutes. Yields 10 biscuits.
Defrost hash browns. Add melted margarine and stir. Add other ingredients. Toss until mixed. Put in greased casserole dish. Top with corn flakes and small butter flakes. Bake at 350° for 40 minutes.
In a mixing bowl, cream butter, sugar and egg. Stir together dry ingredients. Add to creamed mixture. (Batter will be very thick.) Stir in the apples, nuts and vanilla. Spread into a greased 8-inch pan.
Prepare pie filling as directed on pkg. using 1 3/4 c. milk. Cover with waxed paper, Chill. Fold in marshmallows and whipped cream. Slice bananas into crust. Pour filling over bananas. Chill several hours. Garnish with banana slices dipped in multicolored sprinkles and miniature marshmallows.
Preheat oven to 350°. Rinse chicken. Dip in milk and roll in cornflake crumbs and place in pan (sprayed with Pam). Bake 30 to 40 minutes.
Brown meat well in oil in large frying pan over high heat. Add onions, garlic and mushrooms; reduce heat and continue cooking until onions are soft. Stir in seasoning and spinach. Cook for about 5 minutes longer. Add eggs and stir mixture over low heat just until eggs begin to set. Makes 4 to 6 servings. Serve with sourdough bread or biscuits.
Dissolve gelatin in boiling water. Add undrained strawberries and pineapple. When cooled to room temperature, add bananas. Turn a third into a ring mold. Chill until firm.
Cut eggs in half lengthwise. Remove yolks; reserve whites. In a bowl, mash yolks until smooth. Combine mayonnaise, Worcestershire sauce, mustard, salt and pepper and add to yolks. Stir in onions and pickle relish. Spoon mixture into center of egg whites. Sprinkle with paprika. Refrigerate until serving.
Thoroughly mix flour, soda, salt and spices. Melt shortening in large saucepan. Add sugar, molasses and eggs; mix well. Cool slightly, then add 4 cups dry ingredients and mix well.
In a large bowl, combine all ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2 1/2 to 3 hours longer until eggs are set. Sprinkle with additional cheese if desired.
Sift together the whole-wheat flour, unbleached flour, salt and soda. Mix together the honey and buttermilk. Stir together the wet and dry ingredients. Add raisins or nuts if desired. Bake in greased loaf pan at 350° for 1 hour.
Cream sugar and butter. Add remaining ingredients. Pour into unbaked pie shell; dust with nutmeg. Bake at 350° for 1 hour, or until golden brown.
Boil whole zucchini 10 minutes in salted water; drain. Cut lengthwise and scoop out centers with teaspoon. Chop centers and set aside. Melt butter; saute mushrooms. Add centers (chopped), flour and oregano. Heat through. Add Monterey Jack cheese and stir until melted. Fill shells and sprinkle with Parmesan cheese. Broil 5 minutes, until bubbly and browned.
Cut up squash and onion. Cook in small amount of water until tender. Drain; add oleo, cheese, egg, salt and pepper. Cook in casserole dish until "set" about 45 minutes at 325°.
Arrange cauliflower in ungreased 11 x 7-inch baking dish. Sprinkle with ham. Beat soup and milk until smooth. Pour over ham and cauliflower. Mix remaining ingredients until crumbly. Sprinkle over soup mixture. Sprinkle with paprika, if desired. Bake at 400° until topping is golden brown, 20 to 25 minutes.
Combine all ingredient. Pour over cooked meat and vegetables. Heat and stir 2-3 minutes more until sauce is thickened.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time 1/8-inch thick on floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2-inch circles. Transfer rounds to a piece of waxed paper that is heavily covered with granulated sugar. Turn over to coat well with sugar. Place on ungreased cookie sheets and prick about 4 times with a fork. (Important! They will not cook properly if you don't prick them!) Bake 7 to 9 minutes (depending on your oven - mine took the full 9 minutes) or just until set but not browned. Cool and put pairs together with Creamy Filling. Makes about 5 dozen cookies.
Preheat oven to 425°. Grease 9 x 13-inch pan.
Arrange slices in shallow micro pan. Stir together topping, water and lemon juice. Carefully pour over apples. In small mixing bowl, combine flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over apple mixture. Micro on High for 5 to 7 minutes.
Beat eggs slightly. Mix everything together. Let set, covered, in refrigerator overnight. Bake, uncovered, at 325° for 1 hour (or until set).
Mix together all ingredients. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
Mix ingredients together in food processor. Pour into a 1-quart baking dish. Bake at 350° for 1/2 hour. Serve with crackers.
Slice steak into thin strips. Brown in oil with crushed garlic clove over medium heat. Remove meat. Add onion and zucchini. Stir-fry 1 minute. Add wine, cornstarch, 1 teaspoon Worcestershire sauce, salt and pepper. Return beef to skillet and heat through. Serves 4.
Pour Kool-Aid in container and add water as directed. Add frozen lemonade, 3 cans water, pineapple juice and crushed pineapple. Add sugar and chill until ready to serve. Makes 2 gallons.
If using frozen spinach, place package in a microwave dish. Cut a slit in top of package and microwave on High for 5 minutes. Remove from package and drain. If using fresh spinach, cook in boiling water until tender and drain. Combine spinach in dish with cheeses, eggs, flour, onion and salt.
Bake a white cake. When it's done, punch holes in it with a fork. Combine the Jell-O and water together. Pour the Jell-O all over the cake. When it cools, put the Cool Whip on it and chill overnight in refrigerator.
In a large bowl, dissolve bouillon in water. Add the next 6 ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well. Pour into a greased 2 1/2-quart baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through. Yield: 8 to 10 servings.
In saucepan, combine milk and flour; cook over medium heat, stirring constantly, until thickened. Reduce heat to low; add cheese. Stir until melted and smooth, then add remaining ingredients. Cook over low heat 5 minutes until heated through. Do not boil. Makes 4 servings.
Peel potatoes and slice thin. Place half of potatoes in greased casserole. Add half of other dry ingredients. Add rest of potatoes, then remaining ingredients. Pour milk over the top and add butter. Bake in 400° oven for 1 1/2 hours.
Mix Crisco and flour in a mixing bowl, adding enough milk to make it mix well. Stir until stiff enough to handle. Dip out and put on floured wax paper. Knead until smooth. Pinch off small pieces of dough and roll in hand to make little biscuits. Place in a baking pan and bake at 400° for about 15 minutes.
Saut onions and celery in butter. Add flour and cook, but do not brown. Add can of chicken broth and ketchup. Cook on medium heat for 3 to 4 minutes, then add crawfish tails, paprika and salt and pepper to taste.
Prepare dinner as directed, except using 3/4 cup of milk. Saute onion and green pepper in margarine until tender. Add to prepared dinner with remaining ingredients; mix well. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Thinly slice bok choy into vertical pieces. Then sprinkle bok choy with salt. Let stand overnight in a cool place or in refrigerator.
Sift flour and sugar together; set aside. Bring butter, water, shortening and cocoa to a boil. Pour boiled mixture over flour and sugar. Mix buttermilk, soda, eggs and vanilla. Add to mixture. (Cinnamon is optional.) Pour into greased and floured 11 x 16-inch pan and bake at 400° for 25 minutes.
Chop fruit and mix with cabbage. Mix mayonnaise and pineapple juice. Pour over salad and toss.
Sift flour, baking powder, salt and nutmeg together. Mix softened margarine and sugar real well. Add eggs. Add dry ingredients. This is a hard dough but delicious to make small pies for figs, pears and peaches. Refrigerate dough overnight. Use one rounded tablespoon dough. Roll in hands to make a ball. Flatten on floured paper. Fill one part and fold in half. Cook at 375° until light brown.
Debone chicken and break up in small pieces. Mix chicken and vegetable soup together. Spread out in a 9 x 13-inch pan.
In 10-inch skillet, over medium heat, cook onions, celery and carrots in hot margarine, stirring occasionally. Stir in beef; heat through. Stir in flour. Gradually add beef broth, stirring constantly. Heat to boiling. Stir in Worcestershire.
Combine flour, baking powder, lard and sugar. Mix well until crumbly. Add buttermilk and roll out. Keep dough soft. Bake at 400° for 10 to 11 biscuits. Brush with butter.
Mix slaw and 1/2 cup of the salad dressing. Spread bread halves with remaining salad dressing. Layer bottom half of bread with slaw mixture and remaining ingredients. Cover with top half of bread. Makes 8 servings.
Place prepared chicken in 9 x 13-inch baking dish which has been greased lightly. Mix remaining ingredients together well and pour over the chicken. Bake at 350° for 1 hour.
Dip each biscuit in boiling water, using a	slotted spoon to remove and place biscuits in a dish. Cover and chill in a refrigerator for 1 hour.
Salt and pepper meat. Roll in flour and cut up meat in pieces. Brown in electric skillet on 350° in small amount of grease. Then add the onion and green pepper, water and tomatoes. Turn down to simmer until tender for about 2 1/2 hours.
Blend all ingredients except nuts. Beat 3 minutes then add nuts. Pour into greased loaf pan. Bake at 325°for 50-60 minutes or until toothpick comes out clean. Remove from pan to cool.
Thaw hash browns overnight in refrigerator. Layer in an ungreased 13 x 9 inch baking dish. Sprinkle hash browns with salt and pepper. Place chicken and mushrooms over the hash browns. Stir remaining ingredients together and pour over chicken. Bake uncovered at 350 degrees for 50 to 60 minutes.
Marinate shrimp in all ingredients 2 to 3 hours. Broil 5 minutes at 450°. Enjoy!
Mix all ingredients together at once and blend well by hand with a wire whisk. Pour into 2 unbaked pie crusts and bake at 375° until brown, 30 to 35 minutes.
In a large bowl, put the cottage cheese. Add the Cool Whip, jello, tropical fruit and pineapple. Mix together carefully (not real fast). Add optional ingredients, if desired.
On waxed paper, sprinkle both sides of each cutlet with cheese and pepper. In large nonstick skillet, heat 1 teaspoon oil. Add turkey. Cook over medium-high heat, 4 to 6 minutes per side, until cooked through. Transfer to platter and keep warm.
Dice or slice celery, onion and pepper. Place in layers in mixing bowl. Sprinkle salt, pepper and garlic salt to taste. Mix sugar, vinegar and oil together. Pour over vegetables and let stand overnight in refrigerator. Stir gently the next morning. This will keep several weeks in refrigerator.
Melt butter in skillet. Add sliced cabbage and onion. Cook slowly until cabbage is tender. Stir in cooked noodles. Mix together.
Arrange ingredients, except soup, in order given, being sure to salt and pepper first layer (beef) and the last or top layer (potatoes). Spoon can of soup over the top. Cover and bake at 350° for 2 hours. Serves 4.
Drain pears, reserving 1/3 cup syrup. Combine reserved syrup, water and lemon juice in small saucepan; bring to boil. Add gelatin; stir until dissolved. With rotary beater, beat in mayonnaise until smooth; chill until partially set. Set aside 3 pear halves for garnish; dice remaining pears into 1/2-inch cubes. Fold remaining ingredients into gelatin mixture. Pour into 5 or 6 cup mold. Chill until firm. Unmold onto lettuce-lined serving plate. Slice reserved pear halves; place around mold for garnish. Makes 6 servings.
Mix the first 3 ingredients and spread in bottom of a greased 9 x 13-inch pan. Mix cream cheese, eggs and powdered sugar. Spread on top of first layer. Sprinkle with nuts.
In mixing bowl, beat eggs. Add the rest of the ingredients and mix well. Pour into a greased 8 x 8 x 2-inch baking pan. Bake in a preheated 425° oven for 30 minutes or until firm. Let cool slightly, then cut into 1-inch squares. Serve warm.
Remove wing tips and reserve for stock. In large skillet, heat oil and brown wings on both sides. Remove from heat and drain off excess oil.
Combine yogurt and mayonnaise, beating briskly with a wire whisk. Add lemon juice, onion, salt and sugar. Stir well. Store in covered glass container in refrigerator. Yields 4 cups.
Prepare lasagna noodles as package directs; drain and lay flat until ready to use. Meanwhile, heat oil in a 12-inch skillet over medium heat and saute garlic 2 minutes or until tender, stirring frequently. In medium size bowl, combine spinach, Ricotta, salt, garlic and 1/2 Mozzarella. Spread each cooked lasagna noodle with 1/4 cup of spinach mixture. Roll up firmly, jelly roll fashion. Pour 1/2 spaghetti sauce into 12-inch skillet. Place rolls seam side down in skillet. Pour remaining sauce over rolls. Bring to a boil, then reduce heat to low. Cover and simmer 5 minutes. Sprinkle with remaining Mozzarella. Cover and simmer 3 to 5 minutes longer or until rolls are heated through. Garnish with parsley. Serve with salad and Italian bread. Serves 4.
Stir all until well mixed. Spoon into small ovenproof dish. Bake at 350° for 30 minutes. Makes 2 cups.
Grease a 10-inch pie plate. Heat oven to 350°. Toss spaghetti with butter or oil. Combine with eggs, 1/2 cup Parmesan and 3/4 cup Mozzarella. Put in pie plate; press lightly into place. Spread with Ricotta; top with sauce (you can add some cooked turkey Italian sausage to sauce). Bake, uncovered, for 25 minutes. Top with remaining Mozzarella and bake 5 minutes more, until melted. Top with 1/4 cup Parmesan. Cool 10 minutes and serve.
Melt butter and mix graham cracker crumbs and brown sugar. Pour into 9 x 13-inch pan to make bottom layer. Let set. Soften cream cheese; mix with powdered sugar and Dream Whip. Spoon over bottom layer. Add hot water to jello. stir until dissolved. Add frozen raspberries. Let sit until almost thick. Pour over second layer. Refrigerate.
Brown meat; drain and season with salt, pepper, garlic powder and ground cumin. Layer Doritos and meat mixture, ending with the meat mixture. Sprinkle the grated cheese on top. Stand some whole Doritos around the sides. Heat at 350° for 20 minutes or until the cheese melts. Serves 6.
Brown ground beef and onion; drain. Add remaining ingredients in stew pot. Simmer on low until hot. Serve over tortilla chips and top with Monterey Jack and Colby cheese, shredded.
Mix the ingredients well and bake at 300° for 1 to 1 1/2 hours.
Cook each of the meats and drain well. Put in crock-pot. Add the soup, relish and cheese (cut up). Cook on low.
Put lettuce that has been torn in bite sized pieces in a pan, add celery, pepper and peas in layer on lettuce. Mix mayonnaise, sour cream and sugar together and pour over layered vegetables. Sprinkle with bacon bits and cheese. Cover and refrigerate overnight.
Cook spinach (no salt). Drain well and add other ingredients. Mix well. Refrigerate several hours before serving. If too thick, add a few drops of milk.
Mix together first 4 ingredients. Roll into meatballs about golf ball size. Bake in shallow pan 20 minutes at 350°. Mix grape jelly with catsup and pour over meatballs. Put in oven again at 325° for about 45 minutes to 1 hour. Makes approximately 70 meatballs.
In a large pot layer vegetables in order of list. Add onion soup mix to meat. Layer meat patties on top of vegetables. Cover and bring to a boil. Reduce heat to low and simmer until meat is done (about 1 hour).
Mix Jell-O and fruit cocktail. Chill until lightly firm. Mix Cool Whip, cottage cheese and marshmallows. Contains about 60 calories per 3/4 cup serving.