HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple; reserve 1/2 cup juice and set aside. Combine gelatin in a large mixing bowl. Add 2 cups boiling water, stirring until dissolved. Stir in 1 1/2 cups cold water. Add bananas, pineapple and pecans. Pour into a 13 x 9 x 2-inch pan. Chill until firm. Combine flour and sugar in a medium saucepan, mixing well. Stir in egg and reserved pineapple juice; cook over medium heat, stirring constantly until smooth and thick. Cool. Prepare whipped topping mix according to package. Add cream cheese; beat until smooth. Fold in cooked mixture; spread over gelatin mixture. Chill. Makes 15 servings.
Slice the squash into bite-size pieces. Place the pieces in a 2-quart microwave-safe casserole and add the water. Cover and microwave on High for 3 minutes. Add the sauerkraut, caraway seeds, mustard and meat, mixing well. Cover and microwave on High for 6 minutes, stirring halfway through. Stir in the cheese and microwave for 3 to 5 more minutes or until the cheese is melted. Yield: 4 servings.
Combine sugar, cream cheese and margarine. Mix at medium speed until well blended. Blend in bananas and eggs. Add combined remaining ingredients, mixing until just moistened. Fold in nuts. Pour into greased loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool 5 minutes; remove from pan.
Combine shrimp soup and celery soup in double boiler; stir until soft and soupy. Add sherry, Tabasco and shrimp and cook until bubbly. Serve over yellow rice. (Follow directions on package.) Have side dish of chutney.
Cut butter into flour with a pastry blender until it resembles coarse meal. Stir 1/2 cup of pecans into flour mixture. Press pecan mixture into a 13 x 9 x 2-inch pan. Bake at 350° until golden brown; cool.
Cream sugar and shortening. Add eggs and bananas; mix. Add nuts. Bake at 350° for 1 hour or until done in center.
In a crock pot layer onions then deer meat sliced one inch thick. On each layer add hot sauce, Mrs. Dash, salt, and pepper. Continue to layer to the top of the crock pot. On the top layer pour the Worcestershire sauce over meat then add lemon slices as top layer. Cook meat until it falls apart, drain off liquid, crumble meat and add BBQ sauce.
Cream shortening, sugar and eggs together. Then add milk and dry ingredients. Beat with mixer until smooth. Make the layers real thin. It makes 5 to 6 thin layers. Bake at 350°. Have dried apples cooked and mashed up very fine. Add 1 1/2 cups sugar and 1/2 teaspoon nutmeg to apples. Then put cooked dried apples between each layer.
Cream butter and sugar well; add remaining ingredients. Pinch off bits of dough and roll. Place on ungreased cookie sheet. Bake at 325 degrees for 25 to 30 minutes. Should not let them brown. Roll in powdered sugar while still warm.
Punch 4 holes in the ham can. Bake at 350° for 1 hour. Drain and pour sauce through holes. Bake 1 hour longer.
Cook potatoes until soft. Peel and mash until lumps disappear. Add all ingredients, one at a time. Mix until slightly firm. Grease baking pan. Add mixture and bake in oven at 300° for 1 hour, until golden brown. Top with marshmallows.
Boil tea bags; pour water in quart jug. Add sugar, lemon slices and water. Stir and add ice cubes as desired.
Combine the apples with the orange juice, 1/2 cup sugar and cinnamon. Place in bottom of a 9-inch square pan. Combine the flour, 1/2 cup sugar, salt and butter. Sprinkle over the apples. Bake at 350° for about 1 hour. Serves 6.
Cream butter with sugar. Add pumpkin, eggs and vanilla. Stir in remaining ingredients and mix well. Spread in a greased 15 x 10-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Frost with cream cheese frosting and sprinkle with chopped nuts.
In bowl cream the cream cheese and combine with pudding and milk and stir until smooth. Add mint, coloring and chocolate chips. Pile into pie shell and chill. Decorate top with shamrock or other designs.
Mix cherry filling and pineapple; put on bottom of ungreased oblong cake pan. Sprinkle cake mix over the top. Sprinkle melted butter over top of cake mix. Bake 45 to 50 minutes at 350° until top is brown. Serve at room temperature with Cool Whip.
Cook spinach according to package directions; drain. Place in 1 1/2-quart casserole dish; set aside. Preheat oven to 375°. Melt butter in medium saucepan and remove from heat. Blend in flour, salt and cayenne. Gradually stir in milk and cream. Bring to a boil, stirring constantly; boil 1 minute. Add cheese, stir until melted. Add lemon juice and crab meat. Pour over spinach. Sprinkle with bread crumbs and paprika. Bake 15 minutes or until crumbs are browned. Serve over toast. Serves 4 to 6 on buttered toast slices.
Saute olive oil, garlic and chicken cubes. Deglaze with wine and reduce. Add cream and rosemary, boil. Add cooked pasta. Stir constantly until sauce is thick and clinging to noodles.
Mix together in bowl the Jell-O, boiling water and the cream cheese. Then add mayonnaise, mix. Add cold water, pineapple and chopped pecans. Put in flat, long bowl (10 x 14-inch) and refrigerate until set.
Spread pie filling in 9 x 11-inch cake pan. Cut butter into dry cake mix, until mixture is crumbly. Sprinkle over cherries. Top with almonds. Bake at 350° for 35 minutes.
Mix together flour, cocoa, baking powder, baking soda and salt. Set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour mixture and mix well. Stir in sauerkraut.
Cream the margarine, sugar and eggs. Stir in the mashed bananas. Sift together the flour, baking powder, soda and salt; add to mixture. Stir until mixed. Add the pineapple and coconut. Bake at 350° for 1 hour and 10 minutes. Makes 2 loaves.
Mix all ingredients with mixer. Put in 9-inch graham cracker crust. Refrigerate for 1 hour.
Wash and clean beans. Leave whole. Parboil, covered, in unsalted boiling water about 10 minutes or until just crisply tender. Drain and rinse with cold water. Put half clove of garlic and head of one fresh dill in each jar. Pack beans in jars upright. Heat vinegar, salt and cayenne to boiling. Pour into jars and seal. Liquid will cover four 16 ounce jars.
Grind hot dogs. Add remaining ingredients. Place in greased casserole dish. Bake at 350° for 45 minutes.
Melt margarine in pan. Add pimentos, pepper, mushrooms and onion. Saute until tender. In a casserole dish, place soup, rice, water and salt; mix well. Add sauteed mixture; stir very well. Bake at 350° for 45 minutes, or until done.
Dip fish in egg. Roll in cornmeal and flour mixture. Add lemon pepper seasoning on top. Cover with foil. Bake at 400° for 15 to 20 minutes.
Mix; spread into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Let it cool.
Brown hamburger and onions in skillet; drain. Add spaghetti sauce and simmer for 20 minutes.
In large pot (8 to 10-quart), simmer ground meat until fully cooked. Add remaining ingredients. Simmer, uncovered, for a minimum of 1 hour. Stir often.
Boil potatoes and onion until tender. Drain and save 1 cup water. Combine butter, flour, milk and vegetable water to make a thin sauce. Add the remaining ingredients. Serve warm.
Mix butter and sugar. Add eggs, anise and milk. Then mix flour, baking soda and cream of tartar. Add dry ingredients to liquid ingredients. Drop on ungreased cookie sheet. Bake at 350° for 15 minutes. You can add confectioners sugar when cooled.
Decrust bread. Mix other ingredients to spreading consistency. Spread onto bread and cut into thirds. Bake in a 375° oven for 10 minutes.
Beat cream cheese, sugar, eggs and vanilla together. Place vanilla wafers in cupcake liners and fill 2/3 full with mixture. Bake at 375° for 12 to 15 minutes or until surface becomes dry and light brown. Cool and top with any flavor pie filling or serve plain. Can be frozen if not topped with pie filling.
Cut orange slice candy into small pieces. Mix first three ingredients. Spread on cookie sheet and cook at 250° for 30 minutes. When cool, roll into small balls and roll in powdered sugar. Mixture will be gooey.
Cook the macaroni according to package directions. Drain and set aside. Saute ground beef, onion and garlic in oil until meat loses its pink color and onions are tender. Add pepper and remaining ingredients except macaroni. Bring mixture to a boil, then simmer gently for about 5 minutes. Mix in cooked macaroni and simmer for 5 more minutes or until heated through. Serves 4 to 6.
Empty bean dip on large platter. Smooth. Cream sour cream, 1/2 cup mayonnaise and cream cheese. Stir in taco seasoning. Put on top of bean mixture. Thaw avocado dip. Stir in 1/2 cup mayonnaise, lemon juice, garlic and Tabasco. Layer on top of cream cheese mixture. Sprinkle the lettuce, then the tomatoes, the green onions, then the cheese on top.
Combine first 4 ingredients. Add eggs; mix well. Stir in evaporated milk, corn syrup, vanilla and nuts. Turn into pastry shell. Bake at 400° for 25 to 30 minutes or until knife inserted off center comes out clean. Cool.
Preheat oven to 350° and grease and flour an 8-inch square pan. Mix all ingredients in the order given except blueberries. When ingredients have been mixed thoroughly, add blueberries. Bake for 40 to 60 minutes, as needed. Cool and slice. Serve covered with a generous helping of lemon sauce.
Drain canned vegetables and add celery, green pepper, pimento and onion. Mix together with wine vinegar, oil, sugar and salt and pepper. Keeps forever.
Cut cucumbers lengthwise. Boil pickling salt and water. Pour over cucumbers; let stand 1 week, stirring each day. Drain. Pour boiling water over cucumbers for 1 day; drain. Dissolve a lump of alum the size of a walnut in hot water and pour over cucumbers. Let stand for 1 day. Drain. Make a syrup of sugar and vinegar. Add small handful of mixed spices. Bring to boil. Pour over cucumbers. Next morning, drain and rinse. Bring syrup to boil. Pour over cucumbers. Do this 2 more mornings. On 4th morning, pack cucumbers in hot, sterilized jars. Bring syrup to boil; pour over cucumbers and seal jars.
Saute butter, steak sauce, salt, pepper, paprika, mushrooms and cheese. Add liquid from peas. Cook until cheese melts. Put peas in bottom of casserole. Add beans. Pour sauce over vegetables. Bake at 350° for 30 to 45 minutes. Sprinkle with croutons before serving and after finished baking.
Beat butter and sugar thoroughly in a large mixing bowl of electric mixer. Add eggs one at a time, then add flavorings and lemon juice. Sift dry ingredients together and add to other mixture, then by hand, stir in grated orange rind. Refrigerate for 1 hour. Drop by teaspoons into bowl of granulated sugar. Roll into balls and place 1 1/2 inches apart on a greased baking sheet. Bake at 350° for about 14 minutes. Remove from pan immediately. Makes about 7 dozen cookies. Freezes well. (Cookies will rise as they bake, then fall. For a crisp cookie, bake until falling occurs.)
Preheat oven to 300°. Cream oil, eggs and sugar. Add remaining ingredients and blend together well. Pour into prepared tube pan. Bake 1 hour and 20 minutes. Add topping when cake is cool.
*Put 2 teaspoons of vinegar in sweet milk to make it sour milk.
Wash and slice potatoes 1/4-inch thick. Place in slow cooker. Add remaining ingredients, plus about 1/2 cup water. Cook on low heat 8 to 10 hours.
Mix peanut butter with melted margarine. Add powdered sugar and graham cracker crumbs. Mix well (use a spoon) and pat in 9 x 13 x 2-inch pan. Melt or microwave chocolate with 1 to 2 tablespoons margarine. Spread on top. Refrigerate 1 to 2 hours and cut in squares. Store in refrigerator.
Mix all the ingredients except the soup and form into balls which are not too compact. Sprinkle with flour and brown well in hot fat. Over these, pour the can of soup diluted with 1/2 cup water. Cover and simmer for 20 minutes. Makes 6 servings.
Place blueberries in a 2-quart baking dish, spreading evenly. Combine remaining ingredients; sprinkle over blueberries. Bake at 350° for 45 minutes. Yields 6 servings.
Divide angel food cake with serrated knife into 3 layers. Mix Cool Whip with well drained pineapple. Frost each layer and top and sides of cake with this mixture. This is easy and very lite for low-fat diets.
Combine oats, brown sugar, flour, cinnamon and salt; cut in margarine until mixture is crumbly. Set aside.
Prepare cake as directed. When cool crumble into small pieces. In a large punch bowl or large glass bowl start with cake on bottom. Layer with pudding, cherry pie filling, pineapple, Cool Whip and nuts. Repeat. Then end with Cool Whip and nuts on top.
Stew chicken and cut into chunks. Allow cream cheese to reach room temperature or microwave until soft. Mix all of the ingredients together and season to taste with the salt, pepper and onion salt.
Mix all ingredients together and place in a 13 x 9-inch greased ovenproof pan. Bake at 350° for 25 to 35 minutes. Serves 8.
Puncture sausage and simmer in 1/4 c. water in a fairly deep fry pan for about 15 minutes or until all color has changed. Uncover and raise heat to evaporate water. Brown the sausage and slice into 2 lengths. Stir in onion, peppers, garlic, basil and spaghetti sauce. Cover and simmer over low heat for 15 minutes. While cooking, boil and drain pasta (uses a stockpot). Toss together.
Peel and split pears. Remove seeds and core. Place flat side down in a baking dish in a single layer.
Mix raisins and bourbon well; let stand 1 hour. Sift together the flour and spices; set aside. Place butter in a large mixing bowl. Add brown sugar and eggs. Beat until light and fluffy. Beat in flour mixture. Stir in raisins, pecans, pineapple and cherries. Drop from teaspoon onto greased cookie sheet. Bake in 325° oven for about 15 minutes or until firm. Remove to wire rack to cool. Store in airtight container. Can be frozen.
Grate potatoes. Mix soup, sour cream, melted oleo, onions and cheese; add to potatoes. Put in casserole dish. Top with cornflake crumbs. Pour melted oleo on top. Bake at 350° for 50 minutes.
Brown the hamburger and onion. Cook spaghetti until done and drain well. Mix egg and milk and pour over spaghetti. Mix well. Add sauce, hamburger and green pepper and mix. Place in 9 x 13-inch pan. Arrange pepperoni slices on top and spread cheese over top. Bake at 350° for 30 minutes. Do not cover; let stand for 5 minutes before serving.
Heat oven to 350°. Combine flour, baking powder and salt. In large bowl beat sugar, margarine, egg whites and vanilla until smooth. Gradually beat in dry ingredients alternately with water. Stir in morsels. Spread into greased 15 x 10-inch pan. Bake 20 to 25 minutes or until top is golden brown.
Preheat oven to 325°. Grease a 9 inch square baking pan. In a small bowl, mix together, flour and baking soda. In a small saucepan, combine sugar, butter and water. Bring to boil over medium heat and remove immediately. Stir in 1 cup of the chocolate morsels and vanilla until chocolate is melted and mixture is smooth. Transfer mixture to a medium bowl. Cool completely. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth. Stir in remaining chocolate morsels and nuts into batter. Pour batter into prepared pan. Bake 30 to 35 minutes.
Drain spaghetti; chop chicken and combine all ingredients, except crackers. Pour into buttered casserole dish; top with crumbled Ritz crackers and dot with butter. Bake on 350° for 20 minutes or until browned.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla; mix until smooth and creamy. Beat in eggs. Gradually add flour mixture and stir in chips and nuts. (Batter will be stiff.) Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Gradually stir milk and egg into pudding mix in saucepan. Stir over medium heat until mixture just comes to a boil. Pour into serving bowls. Serve warm or cold sprinkled with cinnamon and nutmeg. Add rice and raisins to milk and pudding mixture before cooking. Serves 10.
Saute almonds in butter until brown (about 4 minutes). Remove almonds. Combine flour, salt and pepper and dust chicken. Brown chicken in pan with butter. After brown, stir in wine. Cover and cook on low heat for 10 minutes or until tender. Remove chicken. Add almonds to sauce. Spoon sauce over chicken and serve.
Mix sour cream and pesto until well blended. Sprinkle with chopped tomato. Serve with vegetables. This has 2 grams carbohydrate.
Trim and slice eggplant and zucchini. Combine flour and salt. Coat eggplant and zucchini with seasoned flour; fry in hot oil until tender and slightly browned, adding oil if necessary. Place vegetables in the bottom of a casserole. Saute onion in remaining oil. Top eggplant and zucchini with onion and beef ravioli. Sprinkle cheese over casserole. Bake at 375° for 25 minutes. Serves 4.
Blend sugar and flour; add 6 tablespoons pineapple juice. Mix well; add cheese and pineapple chunks. Toss and place in buttered oblong baking dish. Top with cracker crumbs. Pour melted butter over crumbs. Bake at 350° for 30 minutes. May be used as side dish or dessert.
Mix all ingredients together and freeze. When you get ready for it, just take it out of the freezer and into punch bowl. Mix up 2 liters of 7-Up or Sprite into it. You can use diet if you want.
Combine chicken, salsa, onion and cumin. Mix well. Heat about 1/2-inch oil in small skillet until hot, but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly and secure with wooden pick. Place, seam side down, on baking sheet. Bake in preheated oven at 400° about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa. Makes 32.
Cook mushrooms without stems in an ovenproof baking dish under the broiler for 3 minutes.
Clean and cut livers into halves. Saute in butter in frypan over low heat until lightly browned. Remove livers. Add flour; stir. Add water. Cook, stirring constantly, until thickened. Add salt and livers. Cover and simmer 5 minutes. Serve over cooked rice.
Spread pie filling in oblong cake pan.	Sprinkle yellow cake mix on top. Dot with butter and sprinkle with cinnamon. Bake at 350° until hot and bubbly. Serve hot with a scoop of vanilla ice cream.
Saute vegetables in sesame oil. Add oyster sauce, cilantro and vegetables. Warm and season to taste.
Put fruit in casserole dish. Mix Bisquick, egg and sugar until coarse. Sprinkle over fruit. Melt 1 stick margarine and sprinkle over mixture; bake 35 minutes at 375°.
Shred or finely cut leftover cooked chicken. Mix soup and milk and add to chicken. Partially cook vegetables; drain and stir into chicken mixture. Bake biscuits. Pour chicken mixture into a casserole dish and place biscuits on top. Put casserole back in the oven to heat through.
Rub garlic over sides of salad bowl. Mix together oil, salt, pepper and vinegar. Place greens in salad bowl and pour dressing over them. Mix very well. Serves 4.
Mix the ingredients and pour in rectangular size pan. Then, sprinkle over the top 1/2 cup of brown sugar and 1/2 cup of coconut. Bake at 325° for 25 to 30 minutes.
Mix onion, celery, potatoes, parsley, pepper, salt and cut smoked sausage. Stuff pig stomach with mixture and close with cooking clips. Place stuffed stomach in a roasting pan with 1/2 cup water and bake, covered, at 350° for 2 hours. Uncover and bake another hour or until skin is brown and tender.
Preheat oven to 350°. Grease 9-inch square pan (or 9 to 10-inch casserole dish). Mix pineapple, melted butter and brown sugar together and spread in bottom of pan. Set aside. Sift together flour, baking powder and salt and set aside. With an electric mixer, cream the sugar and butter. Add the egg, milk and vanilla extract and blend. Add dry ingredients, stir to moisten, then beat for 2 minutes on medium speed. Pour over fruit mixture and bake at 350° for 45 to 50 minutes. Turn cake upside-down onto serving plate immediately after taking out of oven. Leave pan over cake for 5 minutes and then remove.
Mix all ingredients in a saucepan. Cook to boiling point, stirring constantly. Continue cooking, stirring occasionally, to 234°, or until a few drops of mixture forms a soft ball when dropped in cold water. Remove from heat; cool at room temperature, without stirring, until lukewarm, 135°. Add 1 teaspoon vanilla. Beat until creamy and quite stiff. Shape with fingers into small pieces to resemble potatoes. Roll in 2 teaspoons cinnamon.
Heat oil in Dutch oven. Brown chicken real well. Put the mushroom soup in pot. Add 1 soup can of milk. Put chicken in gravy and cook for about 1 hour or until chicken is tender and well done. Great with mashed potatoes.
Blend first 4 ingredients in large bowl; stir in flour, salt, soda and cinnamon and mix well. Fold in apples and nuts. Pour into greased 9 x 13-inch pan. Bake at 375° for 45 minutes. Sprinkle with powdered sugar; cut into bars.
Cut celery and egg into small, even pieces. Add ingredients to cooked salad dressing or dressing of your choice. Serve cold.
Cream together the cream cheese, mayonnaise and dressing mix. Bake rolls, which have been spread on a cookie sheet and pinched to stay together, according to directions. Spread cream cheese mixture on rolls. Top with broccoli, onions, green peppers, black or green olives, cauliflower, tomatoes and mushrooms.
Cook onion and celery in small amount of chicken broth until tender. Layer in microwave casserole dish: taco shells (broken in pieces), chicken, mushrooms, onion, celery and a layer of cheese. Mix the soups and tomatoes together and add garlic, salt and pepper to taste. Pour over other ingredients. Bake on High for about 20 minutes in microwave.
Cream shortening and sugar; beat in eggs until fluffy. In a separate bowl, mix flour, baking soda and baking powder. Combine mashed banana, sour milk and vanilla. Mix the dry ingredients alternately with the wet into the creamed mixture. Grease and flour 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Mix ingredients and pour into pie plate. Bake at 350° for 1 hour.
Cream softened butter with sugar, egg and vanilla. Mix in medium bowl the flour, baking soda, salt, cinnamon and ginger. Add to butter mixture. Stir in nuts and chocolate chips. Scoop large ball with spoon and roll dough in confectioners sugar. Bake on lightly greased cookie sheet for 12 minutes at 350°. Makes approximately 24 cookies.
Bake white cake according to package directions in 13 x 9-inch pan. While cake is baking, add water to Jell-O, stirring to dissolve Jell-O. Pierce entire top of hot cake with small holes, piercing through to bottom of cake (a large meat fork works well). Slowly drizzle Jell-O into holes, covering entire cake. Refrigerate until cold. Spread pie filling over top of cake. Spread Cool Whip over pie filling. Garnish with fresh berries, if desired. Store in refrigerator.
Preheat oven to 350°. Melt caramel and 1/3 cup evaporated milk. Combine remaining milk, butter and cake mix. Mix well. Press half of the mixture in 9 x 13-inch pan and bake 6 minutes. Remove from oven and sprinkle chocolate chips and 1 cup walnuts over baked crust. Top with caramel mixture, spreading to edge. Drop remaining cake mixture on top of caramel; press evenly. Top with remaining walnuts. Bake 20 minutes.
Heat oven to 375°. Grease muffin pan or use foil or paper baking cups. Thoroughly mix flours, sugar, baking powder and salt in a large bowl. Beat egg with fork or whisk, in a small bowl. Whisk in milk and butter. Pour over dry ingredients. Add blueberries and lemon peel. Fold in with rubber spatula just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 15 to 20 minutes or until lightly browned. Cool 5 minutes before removing from pan. Serve hot or warm.
Brown hamburger with onion. Drain. Add beans, Ro-Tel tomatoes and soup. Simmer 30 minutes or longer.
Mix together and cover bottom of 9 x 13-inch cake pan. Bake at 350° for 10 minutes, then let cool.
Dice bread. Brush with butter. Sprinkle with Lawry's, onion and garlic salts. Toast in very slow oven.
Mix beaten eggs and sugar. Add flour and soda. Add fruit cocktail. Put into 9 x 13-inch pan, greased. Bake at 350° for 30 to 35 minutes or until done.