HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple (well). Cream butter and sugars. Beat in egg and vanilla. Beat in pineapple, carrots, nuts and raisins. Combine remaining ingredients. Beat into pineapple mixture until well blended. Drop by heaping tablespoon onto greased cookie sheet. Flatten tops with spoon. Bake in 375° oven for 15 to 20 minutes. Makes 3 dozen cookies.
Butter tall 2-quart souffle dish. Blend together corn, cheese and egg yolks. Add chives and season to taste. Beat egg whites to soft peaks, adding cream of tartar, when they become foamy. Stir a quarter of whites into corn mixture to lighten it. Fold in remaining whites. Pour into souffle dish and bake at 425° oven for 10 minutes. Turn heat to 375° and cook for 30 minutes more. Serve immediately.
Preheat oven to 350°. Peel and slice potatoes thinly. Set aside in a bowl of cold water. Melt butter in a saucepan or frying pan. Add flour and stir constantly until bubbly. Gradually stir in milk and continue to stir until mixture thickens. Add salt (more if desired). Remove from heat.
Salt and pepper beef; coat in flour. Brown stew beef in oil. Put meat in a 9 x 13-inch dish sprayed with Pam. Saute onions and peppers in butter. Layer onions, peppers and mushrooms over beef. Combine remaining ingredients into a sauce. Mix well; pour over beef. Cover with foil and bake at 300° for 3 hours. Check to see if it needs more water at 1 to 2 hours.
In a medium bowl, combine all ingredients. Chill. Serve with tostado or corn chips.
Preheat oven to 350°. Melt butter in 9 x 13-inch baking dish in oven. Remove dish. Beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion and mix well. Spoon into dish and level off. Sprinkle with seasoned salt, if desired. Bake 35 minutes at 350°. Cool and cut into squares.
Place in bowl and beat at high speed until smooth. Line muffin tins or use aluminum foil cups on cookie sheet. Place 1 vanilla wafer in each cup. Fill each cup about 3/4 with cheese mixture. Let cool. Top with your favorite Musselman's pie fillings (cherry, blueberry, apple). Bake in 375° oven for 20 minutes.
Slightly flatten chicken breasts. Dredge in seasoned flour, shaking off excess. In medium skillet, heat 1/4 cup butter with oil. Saute chicken until lightly brown and cooked through (about 4 minutes on each side). Transfer chicken to an oven dish; add wine and bring to a boil, stirring in the brown bits. Simmer 3 minutes. Add salt and pepper. Heat butter; saute mushrooms for 5 minutes. Preheat broiler. Top chicken with slices of cheese. Pour mushrooms over chicken. Place under broiler for 3 minutes or until cheese is melted.
Beat eggs until stiff. Add sugar, one cup at a time. Mix flour with baking powder. Melt milk and butter together. Add these. Bake in 2 layer pans at 325°.
In large skillet, brown ground beef and onion; drain. Stir in dry taco seasoning mix and water; simmer 10 minutes over low heat. Line separate salad bowls or plates with lettuce; sprinkle with corn chips. Spoon about 1/2 cup beef mixture in center; sprinkle with cheese. Garnish with tomatoes. Serve immediately with combination of chili sauce and Tabasco sauce.
Parboil seafood, reserving stock. Make roux by browning flour in oil. Add onion and garlic, stirring frequently until slightly wilted. Add tomatoes, sauce, seafood stock and seasonings. Stir well; simmer for about 20 minutes. Add okra and additional stock or water, if necessary. Bring to boil. Add seafood; simmer another 10 minutes. Serve over hot rice.
Mix the rhubarb, flour, sugar and water; let stand overnight in the refrigerator. Cook the next morning and add the jello and pineapple.
Mix eggs, sugar, oil and vanilla in blender. Sift together flour, baking powder and salt. Gradually add egg mixture to form dough. Add additional flour as needed to make a soft ball of dough. Let rest on floured counter top for 1/2 to 1 hour. To form cookies, pull off small amounts of dough to form 1-inch balls. Roll ball in hands to form a roll approximately 3 x 1/4 to 1/2-inch. Wrap roll around your finger to shape a small "beehive" form and place on cookie sheet. Bake at 350° until light golden brown, approximately 5 to 8 minutes. Watch closely to prevent scorching. Let cool completely.
Combine water, sugar and cornstarch in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until transparent and thickened. Beat egg whites until soft peaks form. Continue beating while gradually pouring cooked mixture into egg whites. Beat for 3 minutes, or until stiff, but not dry, peaks form. Makes enough for one pie.
Brush frozen loaf with 1 tablespoon margarine. Cover. Thaw at room temperature for 2 to 3 hours or in refrigerator 6 to 10 hours. Sprinkle loaf with 1/3 cup cheese. Knead until well blended. Cut dough into thirds. On lightly floured surface, roll each third into a 25-inch rope. Braid ropes together. Invert a 10 ounce custard cup on a greased baking sheet, grease cup. Shape braid into wreath around cup. Pinch ends together to seal. Brush with remaining margarine. Sprinkle with remaining cheese and basil. Let rise 35 to 45 minutes until doubled. Bake in preheated 375° oven for 20 to 25 minutes until golden and done. Remove to rack and cool.
Cream butter and sugar, mix in 1 egg at a time. Add milk, then flour, vanilla and almond flavorings. Stir well. Bake in tube pan at 325° for 1 hour and 20 minutes.
Separate graham crackers and place side by side on a greased jelly roll pan so that they are close but not touching. Melt margarine and butter together. Add sugar and boil until slightly thickened. Spoon butter mixture over each individual cracker. Sprinkle with chopped nuts and bake at 350° for 8-10 minutes. Transfer immediately to wax paper or parchment paper. Cool. Dip top side with nuts into melted chocolate. Cool.
Melt 2 tablespoons of oleo. Put the bread in a medium size bowl and pour over the melted oleo; toss well and set aside.
Slice cucumbers and onion; cover with pickling salt. Let stand for 2 hours; drain. Mix remaining ingredients together and boil. Add cucumbers and onions and cook until they turn color.
If using fresh fruit with canned fruit, drain canned fruit and combine the two before mixing the pudding. Mix buttermilk and pudding together. Fold in Cool Whip. Place 1/2 of fruit in bowl. Top with pudding mixture and remaining fruit on top. Makes 10 servings/169 calories per serving.
Combine sugar, cornstarch and salt; gradually add milk, stirring until smooth. Bring to a boil, stirring constantly and boil 2 minutes. Remove from heat. Stir half of hot mixture into egg yolks. Add remaining hot mixture and stir over low heat until it boils and is thick, about 5 minutes. Turn into a bowl and stir in extracts and half of coconut. Cover with wax paper and refrigerate 1 hour. Place in baked pie shell and refrigerate 3 hours. Spread Cool Whip over filling and top with remaining coconut. Keep refrigerated.
Brown hamburger, onion, salt and pepper; drain. Stir in corn, tomato sauce and steak sauce. Remove tops, core and seeds from peppers. Spoon mixture into peppers. Bake at 350° for 30 to 35 minutes.
Cut steak in thin strips. Place in dish. Add soy sauce. Slice the peppers and onions into small strips; lay on top of steak. Let this set overnight or all day. Keep cool. Fry the steak on low until browned. Add the peppers, onions and soy sauce and let simmer for about 20 minutes or until veggies are soft.
Combine jello, cornstarch and sugar. Add cold water and mix well. Cook over medium heat, stirring constantly until mixture thickens slightly and becomes clear. Add a few drops of red food coloring. Cool until lukewarm.
Saute onions in butter in a large skillet until soft and transparent. In a shallow baking dish, arrange in layers the sliced onions and potatoes, sprinkling with garlic and seasonings in between layers for best flavor. Bake at 350° for about 40 minutes. Add whipping cream all over top. Increase temperature to 400°. Bake for another 10 to 20 minutes until potatoes are soft and fork-tender and gratin is slightly browned on top.
Mix all ingredients together; use 1/2 cup for measure. Fry in butter until brown on both sides.
Preheat oven to 450°. Grease baking sheet. Sift into mixing bowl the flour, baking powder, cream of tartar, sugar and salt with pastry blender. Cut in shortening until mixture resembles coarse meal. Beat egg lightly and add to milk. Add liquid to dry ingredients and blend until dough holds together. Turn dough onto a floured board and knead lightly. Roll 1-inch thick and cut into biscuits. Bake 12 minutes. Makes about 24.
Preheat oven to 350°. Combine sauerkraut, vegetable juice, onion and mustard and place in casserole. Place frankfurters on top of sauerkraut mixture. Bake, uncovered, at 350° for 50 minutes. Top with green pepper rings and bake another 10 minutes. Serves 4.
Melt chips and peanut butter over hot water. Stir to blend. Remove from heat and add Rice Krispies. Stir until well coated.
Marinate meat at least 2 days in water, vinegar, onions, pickling spice, sugar, salt and pepper. Simmer meat in marinade 3 to 4 hours until tender (i.e. cook like pot roast after browning meat). Turn occasionally. Strain gravy. Brown flour in a pan, then add to gravy mix. Put in gingersnaps and meat to thicken gravy.
Mix zucchini, baking soda, sugar, shortening and eggs. Add flour, cinnamon, cloves and salt. Mix well. Then add nuts and raisins. Drop onto greased cookie sheets. Bake at 375° for 12 to 15 minutes.
Mix drained beans, peas, pimento, celery and onion. Make a dressing of the sugar, vinegar, oil and seasonings in pan; heat to boiling. Pour over vegetables. Marinate in refrigerator overnight. Drain well before serving. Keeps several days. Yields 12 servings.
In a 13 x 9 x 2-inch casserole, layer lettuce, celery, peppers, eggs, onion, peas and bacon. Mix salad dressing with sugar. Spread on top of layers. Seal edges. Sprinkle with Cheddar cheese. Refrigerate until ready to serve. Serves 8 to 10.
Brown ground meat. Drain thoroughly. Add taco seasoning according to directions. In large clear glass casserole, layer meat mixture, then refried beans. Let cool.
Put a few spoonfuls of cornstarch into a cup. Add water, a few drops at a time, until the cornstarch is pasty. Now pick up this goop and squeeze it, it's crumbly. Hold it loosely, it oozes through your fingers. It's as though you can change the substance from a liquid to a solid by simply squeezing it.
Layer 1: Blend together flour, margarine or butter and pecans. Press into a 13 x 9-inch glass pan. Bake at 350° for 15 to 20 minutes.
Cook chicken; don't salt. Bone and break into pieces. Melt the oleo; stir in the stuffing mix. Grease 9 x 13-inch baking dish. Layer the stuffing mix and chicken soup mix with broth until all has been used. Top with cracker crumbs. Mix with a little oleo. Bake at 350° until brown and bubbly. Can be made ahead and refrigerated.
Melt butter. Mix pecans and coconut in butter and brown lightly. Set aside. Blend together milk and cheese until smooth. Fold in Cool Whip. Put 1/4 of Cool Whip mixture in bottom of each crust pan. Drizzle 3 ounces of caramel sauce on top. Sprinkle some of the coconut mixture on top. Repeat layers. Freeze. Thaw slightly before serving.
Combine in mixer bowl: 3 cups whole wheat flour, nonfat dry milk, salt and dry yeast packages. Heat in saucepan until warm: water, honey and oil. Pour warm (not hot) liquid over flour mixture. Beat with electric mixer for 3 minutes. Stir in: 1 cup whole wheat flour and white flour. Knead 5 minutes, using additional white flour, if necessary. Place in greased bowl, turn and let rise until double in bulk. Punch down, divide dough in half and shape into loaves. Place in greased 9 x 5-inch bread pans. Cover and let rise 40 to 45 minutes. Bake at 375° for 40 to 45 minutes. Makes 2 loaves.
Mix 3/4 cup of stuffing mix with melted butter. Mix egg, corn, grated onion, salt and pepper. Add drained broccoli. Mix all ingredients well. Pour into buttered casserole dish. Sprinkle 1/4 cup crumbs over and bake at 350° until done.
Combine tuna, carrots, celery and onion in bowl; set aside. Mix together mayonnaise, milk and mustard; toss gently. Cover and chill until serving time. Add shoestring potatoes and toss. Makes 6 servings.
Cook rice as directed. Brown sausage and drain. Grease casserole dish. Mix ingredients and put in dish. Bake 30 minutes, covered, at 350°.
Put all ingredients into large soup pot. Let boil for 10 minutes. Stir often. Reduce heat to simmer. Cook 30 to 40 minutes stirring often. When peas are mushy, add salt and pepper to taste and water if too thick. Soup may be frozen for future use. Remove garlic pod "if you can find it." "Bon appetite."
Preheat oven to 350°. In large skillet over medium heat, cook chicken in oil until brown. Add pasta sauce; heat.
Mix all together and bake in 2 bread pans at 350° for 45 minutes.
Cream margarine and sugar. Add eggs. Beat until creamy. Add flour, soda, baking powder and cinnamon. Mix well. Add nuts and apples. Stir well and spread in greased pan. Bake at 350° for 40 minutes. Cool and cut in squares.
Bake one pie shell until brown. Heat drained Veg-All with a little butter, salt and pepper until hot. Add soup and chicken. Pour into one browned pie shell. Place other crust on top. Seal edges and bake at 325° to 350° until brown.
In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350° for 18 to 22 minutes or until muffins test done. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.
Place tuna, cognac, pepper and dill weed in blender and blend until smooth. Add cream cheese and eggs. Whip until smooth. Fold in pistachios and place in small serving bowl. Chill. Serve with crackers. Makes about 2 cups.
Place pork chops in a skillet and brown on both sides. Enough fat should cook out of the chops so that is not necessary to add any to the skillet. Remove chops from skillet. Place onions and green pepper in skillet and cook until tender, add fat if needed. Add mushroom soup, water, rice, peas, salt and pepper. Mix well. Pour half the rice mixture into a greased baking dish, arrange half the pork chops over rice and peas. Top with remaining chops and rice. Bake at 350° about 30 minutes.
Soak cabbage overnight in 1 quart of water with 1/4 cup of salt. Next morning drain all but 1/2 cup of water. Add rest of ingredients and mix well. Press tightly into quart jars and cover. Let stand at room temperature for 4 days. Refrigerate. Serve cold.
Brown meat; drain fat. Add onion and brown slightly. Stir in remaining ingredients. Heat to boil. Cover and simmer about 30 minutes or until vegetables are tender. Remove bay leaf.
Mix flour, salt, sugar and baking powder. Blend in lard. Add beaten egg and lemon juice. Add enough water to make dough. Roll between wax paper. Cut dough into squares big enough to cover an apple.
Cook brown sugar and brandy over medium heat. Stir and let thicken and turn to a heavy sauce. Pour over the Brie and bake at 350° for 10 minutes. Decorate top with walnuts and serve with small dinner rolls or crackers of your choice.
In large bowl, add butter, peanut butter, powdered sugar and vanilla. Mix until creamy. Roll into balls about the size of walnuts (makes quite a few). Place on wax paper; refrigerate. While refrigerating, melt candy in double boiler. Add Gulfwax. When all melted, add balls with toothpick. Poke balls; dip in chocolate, leaving an oval eye on top. Put back on wax paper and refrigerate. Keeps up to 2 weeks.
Mix crushed crackers, oleo and sugar together. Reserving 1/2 cup to garnish, put in bottom of 9 x 12-inch dish or pan. Mix undiluted orange juice in Eagle Brand milk. Add thawed Cool Whip and gently fold in mandarin oranges. Pour this mixture over cracker mixture. Sprinkle garnish over salad and refrigerate.
Mix eggs, sugar, oil and then add rest of ingredients. Put nuts and raisins last. Bake in 350° oven for 30 minutes or until center is done.
Cut peanuts into small pieces and add 1 cup cold water. Sprinkle dry Jell-O into peanuts and water. Cook until peanuts melt. Remove from heat. Add 1/2 cup cold water and chill until thick (freeze). Add pineapple and Cool Whip. Sprinkle crushed nuts on top.
Cook spaghetti by directions on box, adding a little butter to keep it from sticking. Let cool. Chop the vegetables and add to spaghetti. Then stir in the dressing and salad seasoning. Refrigerate. This will keep several days.
Layer ingredients in a 9 x 13-inch pan in order given, using as much or as little as you prefer. Cover entire surface of salad with mayonnaise and sprinkle with sugar. Add some shredded Cheddar cheese to the top. Cover container and refrigerate for several hours before serving.
Mix all ingredients. Stir every hour after putting in freezer. Set out at room temperature. Allow 5 hours thaw time.
Cream the butter and powdered sugar until light color. Gradually add flour, blending well. Pat into a 9 x 13-inch baking pan so it goes up sides, so filling does not get on sides. Bake at 350° for 15 minutes until crust begins to brown.
Mix all ingredients together and stir until blended. Bake in 9 x 13 inch pan for about 25 minutes at 350°. Allow to cool completely before cutting.
Mix popcorn, pretzels and crackers. Divide evenly into 2 (13 x 9-inch) pans.
Melt margarine	in casserole and mix with the next 3 ingredients. Pat over bottom of dish and bake at 350° for 12 to 15	minutes. Cool	completely. Mix powdered sugar, cream cheese and 1 cup Cool Whip; spread on crust and put in refrigerator. Mix pudding according to instructions on package, using the milk and spread. Spread balance of container of Cool Whip over pudding mix. Sprinkle with chopped pecans and chill in refrigerator for several hours or overnight.
Brown ground beef (flavor with garlic powder and onion powder); drain. Deep-fry tortilla chips for 30 seconds; drain. Finely chop onion. Cover cookie sheet with foil, then layer chips, ground beef, onion and cheese. Bake in a 350° oven for 10 minutes to melt cheese. Serve with salsa and sour cream.
Preheat oven to 425°. Mix ingredients in order given. Divide evenly into 2 pie shells. Bake 15 minutes. Reduce heat to 350°. Bake another 45 minutes or until knife inserted into each pie comes out clean. Cool before serving.
Mix flour, baking powder, salt and shortening as for pie crust. Add milk and mix. Roll out about 1/4-inch thick on floured surface. Spread apples over dough. Sprinkle with cinnamon and 1/4 cup sugar. Roll up as for jelly roll. Cut into 12 slices and place in a 9 x 13-inch pan. Boil 1 1/2 cups sugar and 2 cups water. Pour over rolls. Bake at 375° until brown. Serve with whipped cream.
Cut round steak into serving pieces. Season with salt and pepper. Place in crock-pot with sliced onion. Pour tomatoes over all. Cook on low 8 to 10 hours.
Combine first 3 ingredients. Pour boiling water over tea mixture, cover and let stand 30 minutes. Remove tea bags and mint sprigs; discard. Transfer tea to a large pitcher and add water, pineapple juice and lemonade concentrate; stir well. Serve over ice and garnish with mint sprigs. Yield: 2 1/2 quarts.
Spread meat in bottom of 9 x 13-inch pan. Layer on onion, cheese and Doritos. Mix tomatoes, soups and broth. Pour over the top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients. Spread on greased and floured cookie sheet. Bake at 375° until golden.
Let Cool Whip topping sit out at room temperature for about 1 hour. In a large bowl, fold in pudding (uncooked), crushed pineapple with juice and mandarin oranges with half juice. Reserve 5 slices for garnish. Once all ingredients are folded in, blend in slowly the Cool Whip topping. Do not whip or beat or it will become watery.
Brown and drain ground meat. Lightly saute onion and bell pepper. In large bowl, combine all ingredients and, using your hands, mix everything together well. Spray cooking spray on 9 x 13-inch Pyrex baking dish. Put meat mixture into baking dish and pack well. Bake in 350° oven for about an hour. Drain off any excess grease that cooks out of the meat loaf. Cover top of meat loaf with ketchup and cook for 15 more minutes.
Cut cookie dough into 1/8-inch slices. Spray pizza pan with Pam. Arrange cookie slices on pan in a circular pattern, slightly overlapping. Press lightly together to seal. Bake at 375° for about 10 minutes. Cool crust.
Do not whip Dream Whip; use right from envelope. Drain pineapple, reserving 2 tablespoons juice. Combine brown sugar and butter in 13 x 9-inch pan. Arrange pineapple slices in pan, cutting slices if necessary. Place a cherry half, cut side up, in center of each slice. Sprinkle with reserved juice and the nuts. Combine cake mix, whipped topping mix right from envelope, eggs and water in large mixer bowl. Blend, then beat on medium speed of electric mixer for 4 minutes. Carefully spoon over mixture in pan. Bake at 350° for 50 to 55 minutes, or until top springs back when lightly pressed. Let stand in pan for 10 minutes, then invert onto serving plate. Let stand 1 minute, then remove pan. Serve warm or cold.
Mash all ingredients together.	Put in Pyrex dish and bake at 350° for 25 minutes.
Mix eggs, sugar, vanilla and butter. Add to mixture pecans, coconut and chocolate chips. Turn the mixture into pie crust. Bake at 350° for 45 to 60 minutes or until center is set. Wonderful!!
Fold tinfoil over patty and vegetables, being sure all edges are sealed securely to prevent escape of steam. Place on a cookie sheet and bake in the oven about 1 hour at 350°.
Crush jalapeno pepper in cornmeal. Mix all other ingredients except cheese. Heat and grease skillet. Pour in 1/2 of cornmeal mixture. Sprinkle 1/2 of cheese and pour in rest of cornmeal mixture. Sprinkle the rest of cheese on top. Bake at 350° for 45 minutes. Have skillet very hot when you pour in cornmeal mixture to prevent sticking.
Cut fillets into 4 portions and soak 3 minutes in milk to which salt has been added. Drain and roll in bread crumbs, place fish in greased baking dish and dot with butter. Bake at 450° allowing 8 minutes if fish is fresh and 15 minutes if fish is frozen. Yield: 4 servings. Carbohydrate 5 g, protein 22 g, fat 13 g, calories 225. One serving = 3 meat low-fat exchange.
Cook yams and sweet potatoes until tender when poked with fork; drain. Partially cool and peel, removing any discolored portions. Mash; add softened margarine and brown sugar while still warm. Place in bowl, using electric mixer or blender until nice and smooth. Grease large casserole dish. Place half mixture in dish, placing part of marshmallows on top. Add remainder of mixture and smooth top. Place in 350° oven for 30 minutes or until nice and hot. Poke remaining marshmallows uniformly on top. Return to oven just until marshmallows are lightly browned, about 5 minutes. Serves 8.
Melt margarine in small saucepan; remove from heat. Add cornstarch and turmeric; mix well. Stir in remaining ingredients and mix well. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Makes about 1 cup. Use as a basting sauce for baked, broiled or microwaved seafood. Serve as a sauce or dip for fish, turkey, ham or chicken nuggets or poached meats or fish.
Cook over low heat, stirring often. Do not boil, but allow cheese to melt. Makes 5 quarts.
Combine all ingredients and blend thoroughly. Add crumbled Blue cheese and let sit refrigerated overnight before serving. Keeps well for 3 weeks.
Chop and mix vegetables and sprinkle sugar over them. In saucepan, combine vinegar, celery seed, salt and sugar. Bring to a boil; add oil and bring to a boil again. Pour over vegetables. Cool and refrigerate. Will keep 2 weeks.
Mix flour and sugar. Add baking powder and salt, then add milk slowly. Melt butter in baking dish and add the batter. Put fruit on top of batter in small pieces and add juice. Bake at 325° for approximately 30 minutes.
Cook potatoes in water in skins until tender. Remove skins and cream. Preheat oven to 375°. Drain pineapple. In large bowl combine sweet potatoes, pineapple, 1/2 cup butter, granulated sugar and cinnamon. Beat until well blended and creamy. Put in casserole dish; sprinkle with brown sugar and drizzle with melted butter. Bake 20 minutes at 375° and serve immediately.