HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain cherries and pineapple, reserving juices. Add enough water to the reserved juices to equal 2 cups. Combine juices with cherries, pineapple, salt, sugar, flour and coloring in saucepan. Cook until thick, stirring constantly. Cool. Fold in bananas and pecans. Pour into pie shells. Garnish with whipped cream.
In a large salad bowl, layer: lettuce, carrots, mushrooms, peas, 2 cups mayonnaise, cheeses (combined) and bacon bits.
Arrange chicken tenders in lightly greased 13 x 9-inch baking pan. Top with cheese slices. Combine the soup and 1/2 cup water; stir well. Spoon soup mixture over cheese. Crush stuffing mix and add seasoning packet. Mix together. Sprinkle crumbs over cheese. Melt margarine and drizzle over crumbs. Bake at 350° for 25 to 30 minutes.
Soak beans overnight. In large crock-pot, mix all ingredients. Cook on low for 6 to 8 hours, or until beans are done.
Mix salt, Accent and white pepper. Defrost the duck first. Rinse inside and outside of duck and let it dry for half an hour. Rub mixture evenly on the duck and inside the cavity. Put duck in the refrigerator for about 24 hours.
Preheat oven 325° for	glass dish, 350° for regular. Put butter in dish and melt in oven. Add graham cracker crumbs. Mix and press flat into butter. Pour cream evenly over crust. Add a layer of chocolate chips, then a layer of coconut and finally a layer of crushed pecans. Bake 25 to 30 minutes, according to required oven temperature.
In a 1-quart microwave-safe casserole, combine cauliflower, onions and water. Cook, covered, on 100% power (High) for 5 to 7 minutes or until cauliflower is crisp-tender. Drain well.
Combine all ingredients plus 2 Tbsp. ketchup (except bacon slices). Form into a loaf. Cover with ketchup. Lay bacon on top. Bake at 350° for 35 to 40 minutes.
Combine first 5 ingredients; stir in bacon drippings. Combine egg, buttermilk and soda; mix well. Stir into flour mixture, mixing well. Cut each frankfurter into 10 pieces. Dip frankfurter sections into batter, covering completely. (Wooden picks work well for dipping.) Drop into 3 to 4 inches deep hot oil (375°) and cook until golden, turning once. Drain on paper towels. Insert party picks and serve immediately. Serve with mustard, catsup or picante sauce, if desired.
Drain oranges; throw away juice. Drain pineapple; save juice. Mix fruit and sliced bananas in a large bowl. Sprinkle instant pudding over fruit. Pour pineapple juice over mixture; fold until pudding is dissolved. Garnish with cherries.
Brown your hamburger meat with the chopped onion. Drain the fat. Add rest of ingredients. Bring to a boil. Then cover and simmer; the longer the better. This is not as spicy as you think it would be. It is very good.
Mix together first 7 dry ingredients in separate bowl. Mix together sugar, egg white, vanilla and pumpkin. Combine milk and oil together; mix alternately with the dry ingredients. Then stir in raisins and chopped walnuts. Spray muffin tin with Pam. Bake at 400° for 25 minutes or until done.
Cook limas, green peas and green beans separately and season to taste. Drain. Mix all three with mustard, Worcestershire sauce, onion, lemon juice, chestnuts and mayonnaise. Put all in casserole dish and cover with buttered bread crumbs. Bake at 350° until bread crumbs are brown or until mixture is hot.
Combine all ingredients; pour into a well-greased and floured cookie sheet pan. Bake at 350° for 35 minutes.
Cream together shortening and sugars. Add eggs and sifted dry ingredients. Add oats, coconut and gumdrops, cut up. Form into small balls and press slightly. Place on ungreased cookie sheet. Bake 12 to 15 minutes at 350°. Makes about 50 cookies.
Preheat oven to 400° (hot). Grease baking sheet. Mix fat and sugar until creamy. Beat in eggs and lemon extract. Mix flour, corn meal, baking powder, nutmeg and salt thoroughly. Add to creamy mixture. Stir in raisins; mix well. Drop by teaspoonfuls onto baking sheet, about 2 inches apart. Bake about 10 minutes or until lightly browned. Remove from baking sheet while still warm. Cool on rack. Makes about 7 dozen cookies.
Mix together chocolate, oleo, corn syrup, vanilla, powdered sugar and milk. Pour over crackers and pudding. Place, uncovered, in refrigerator until chocolate hardens.
Mix together sugar and cocoa. Combine with other ingredients. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Mix sugar and shortening. Add egg, vanilla and buttermilk. Add flour. Roll, cut and the bake at 350° for 8 to 10 minutes.
Cut hot dogs into 1/2-inch pieces. Mix pineapple, hot dogs and beans in 2 quart pan. Cook 20 to 30 minutes on low heat, stirring occasionally.
Melt butter in frypan. Add salt, sugar and onions. Cook until tender.
Brown rice in oil. Add onion, tomatoes, salt, pepper and water. Cook over low heat until rice absorbs water and it is dry but not burned.
Take 2 sticks pie crust mix. Shape into a pizza. Bake for 10 minutes at 375°. Mix together the sugar, cocoa and flour. Add to this the melted butter, vanilla and milk. Place mixture on the crust and sprinkle with the broken pecans. Bake for 10 minutes at 375°.
Put soup in bowl. Add a little milk until creamy. In a 9 x 13-inch pan, spoon a little soup in bottom of pan. Place the chicken breasts in pan. Put a piece of Velveeta cheese on each breast. Cover with rest of soup. Sprinkle with seasoned croutons. Bake at 350° for 45 to 60 minutes. Serve over white rice.
Brown meat in heavy skillet; break into pieces and crumble as it cooks. Cook onion with meat. Season, scoop up with slotted spoon so excess grease can drain off. Put on hamburger bun that has been toasted. Eat-em-up partner! These are popular in Fulton County, Illinois.
Cover raisins with water just to cover and simmer until soft. Cool. Cream well	white sugar, brown sugar, margarine and eggs. Add salt, vanilla and raisin liquid. Mix flour and soda; add to batter mixing well. Add cooled raisins to the oatmeal before adding to the mix. Nuts and cinnamon can be added if desired. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350° (325° for glass pan). Melt butter in a 9 x 13-inch	pan. Add graham cracker crumbs. Pour milk evenly over crumbs; top with coconut flakes and chopped nuts. Press down firmly. Bake for 25 to 30 minutes, or until golden brown.	Slice into desired size bars.
Melt sugar in small iron skillet until slightly browned. Add 1/2 cup water and boil until mixture threads. Pour in old fashioned 1 pound coffee can (or any can with tight fitting lid, 1 pound size) and roll it around until thoroughly coated. Cool.
Cook rice, onions and peppers until tender. Add bacon and other ingredients. Cook over low heat about 30 minutes. Serves 5 to 6.
Season chicken. Melt oleo. Add Durkee sauce and lemon juice. Put chicken in pan, skin side up. Pour marinating sauce over chicken. Let set overnight. Bake at 350° for 1 hour and 15 minutes.
Place cheese and chilies in 9 x 9-inch pan. In blender, mix remaining ingredients. Pour on top. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into one-inch squares. Freezes well.
In skillet, saute onion, pepper and mushrooms in oil until onion is translucent, 4 to 5 minutes. In saucepan, heat chicken broth to boil. Add rice, Vigo flavor and color, turmeric, olives, capers, bay leaf and black pepper. Simmer about 15 to 20 minutes. Fold in chicken and sauteed vegetables. Remove bay leaf. If mixture is too thick, add a little broth or bouillon. Serve hot with salad and garlic bread. May substitute pork for chicken.
Cook macaroni according to package directions; drain. Melt butter on medium. Remove from heat; add flour and stir until smooth. Add salt and pepper. Return to heat and slowly add 2 cups milk. Bring to a boil for 1 minute. Mix with macaroni 1 1/2 cups of grated cheese. Pour in a greased casserole and top with remaining cheese. Bake, uncovered, 15 to 20 minutes at 375°.
Mix celery soup and 1/2 can of milk. Warm up slowly, then add cream corn and whole kernel corn (drained and cooled). Dice 3 small potatoes; add to chowder, stirring very often, on low heat. Add half and half, parsley and chives.
Peel and slice apples, enough to fill crust; mix remaining ingredients, pour over apples. Place pats of butter on top of this, then put other pie crust on top and punch holes in top. Bake in 350° oven for 25 minutes or until done.
Cream shortening and sugar. Add eggs one at a time. Beat after each. Add vanilla and coconut extract. Add flour and milk alternately. Beat until well blended. Bake in a greased and floured tube or Bundt pan at 300° until done.
Combine first 6 ingredients in large saucepan and bring to boil. Simmer 5 minutes; remove from heat and cool. Add remaining ingredients and blend lightly. Chill. Makes 7 cups.
Cook macaroni following directions on package. Rinse in cold water and drain. Brown beef, onion and green pepper in skillet. Stir in flour. Add tomatoes. Cook until thickens. Stir in cheese, seasoning and macaroni. Spoon in buttered casserole. Bake at 375° for 20 to 25 minutes.
Mix celery soup and mushroom soup together; set aside. Brown beef, drain, put in an 8 x 10-inch casserole dish. Sprinkle with celery, Worcestershire sauce, onion and cheese. Cover with soup mixture and arrange Tater Tots on top to cover. Bake at 350° for one hour.
Combine in bowl. Shape into patties and fry in skillet until done. Excellent change of pace for meat for supper.
Place pie crusts in freezer. Put softened ice cream, lemonade concentrate and 3/4 of the Cool Whip into a large bowl. Stir until blended. Spread 1/2 in each pie crust. Top each with remaining Cool Whip. Freeze just until topping is firm, then cover airtight with foil or plastic wrap. Freeze 4 hours or until hard. Serve garnished with lemon slices.
Preheat oven to 325°. Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe). Combine walnuts, pineapple and coconut with pie filling; blend well. Pour in pie shell and bake for 1 hour.
Heat oven to 400°. Grease and flour jelly roll pan. Stir together in a large bowl the sugar and flour; set aside. In a saucepan, melt together the margarine, cocoa, cooking oil and water. Bring to a boil over low heat, watching carefully so the cocoa doesn't scorch. Pour the hot cocoa mixture over the sugar and flour mixture. Beat the eggs slightly and add. Add the remaining ingredients. Bake for 15 to 20 minutes. Frost while warm with Texas Frosting.
Toss all ingredients except Parmesan cheese together. Sprinkle with cheese. You may also add avocados or mushrooms.
Sprinkle yeast on 1/4 cup water; let stand 5 minutes. Scald milk and shortening. Add sugar and salt; cool. Add 2 cups flour. Beat smooth. Grate cheese on dough. Stir yeast. Add with 1 cup lukewarm water. Mix well. Add 4 cups flour all at once. Beat smooth. Make medium soft dough. Knead until smooth. Place in bowl. Let rise until double. Shape into 2 loaves. Bake at 400° for 40 minutes.
Mix thoroughly in saucepan: sugar, cornstarch, salt, coconut and egg yolks. Stir in gradually until smooth a mixture of evaporated milk and water. Cook and stir over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla. Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with meringue.
Boil in large saucepan the margarine, sugar, raisins, water and cinnamon for 5 minutes.
Place broccoli spears across bottom of 18 1/2 x 13 1/2 x 1/2-inch pan. Cut cutlets in half and place them flat on top of broccoli. Mix soup, mayo, curry and lemon juice and pour over chicken and broccoli. Top with cornflakes. Grate cheese over casserole. Bake at 350° about 1 1/2 hours. Serve over rice. Serves 5.
Remove and discard salmon bones and skin. Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt and pepper. Stir into salmon; mix well. Beat egg whites until stiff, but not dry. Gently fold into salmon mixture. Spoon into a nonstick 9 x 5 x 3-inch loaf pan. Sprinkle with paprika. Bake at 350° (moderate oven) for 45 minutes or until firm. Garnish with sliced egg. Makes 4 luncheon servings.
In casserole dish, layer noodles, asparagus and eggs. Dilute soup with asparagus stock; pour over layers. Season; top with cheese. Bake at 350° until bubbly.
Line 9 x 12-inch glass baking dish with Twinkies. Mix cold milk with pudding mix. After pudding mix is ready, spread on Twinkies. Layer the pineapple and bananas. Spread Cool Whip on top. Add cherries and nuts. Make the day ahead and refrigerate.
Preheat oven to 450°. Line uncooked pie shell with double thickness of foil. Bake in 450° oven for 8 minutes. Remove foil. Bake 4 to 6 minutes more until golden brown. Remove from oven and set aside. Reduce oven to 375°. Cook sausage and mushrooms in a large skillet about 5 minutes. Drain.
Mix ingredients together and pour into greased pan. Bake at 325° for 1 hour. Knife test.
Drain corn. Mix with onion, celery and green pepper. Mix salad dressing, salt, pepper, mustard and lemon juice. Fold into corn mixture. Chill thoroughly.
Boil the Irish potato until it is soft. Pour off excess water, then mash the potato. Begin adding powdered sugar and beat. Continue adding powdered sugar until a stiff dough is formed. Take a rolling pin and roll out in powdered sugar. Roll into a thin rectangular shape. Spread thin layer of peanut butter evenly over dough. Roll dough up into a long round log shape. Cut into slices like divinity.
Mix milk, pudding mix, sour cream and Cool Whip (except leaving 1/3 for topping). Layer wafers, bananas and mixture. Top with remaining Cool Whip. Keep refrigerated.
Spray Pam on bottom of casserole. Add all ingredients. Cover with foil. Bake at 350° for 1 hour.
Combine pudding mix, sugar, cinnamon and pecans in a bowl with a tight lid. Have butter in a shallow bowl. Cut biscuits into quarters. Dip into melted butter and then into dry mixture. Cover, shake and then place biscuit pieces in a Bundt pan (greased). Continue until all of the biscuits are coated. Bake at 350° for 30 to 35 minutes. Cool, then put on serving plate.
Prepare trout. Sprinkle with salt and lemon juice. Let rest for a few minutes, then carefully pat dry. Dredge fish with flour. Brown in hot skillet until golden on all sides. Arrange on a preheated platter. Add wine to drippings and bring to boiling. Stir in cornstarch mixed with a little wine or water. Season to taste and cook until thickened and smooth. Lightly brown almonds in a small amount of butter. Sprinkle over trout and pour the same over all. Serve with lemon slices and lettuce salad. Makes 4 servings.
Trim ham and insert cloves in fat. Wash cranberries; dry and mix with honey. Pour over ham and bake in moderate oven at 350° for 1 1/2 hours or until ham is tender. Baste occasionally with liquid in pan. One center slice serves 5 to 7.
Cut fruits into wedges, do not peel. Put into large tub (we use 14 gallon tub at the reunion). Squeeze fruit slightly as you put it into the tub. Put the watermelon in - no rinds. (Uncle Ronnie has proven that the best way to do this is to use your fingers to squeeze the watermelon out.)
Mix sugar, cocoa and flour. Melt butter and add to mixture. Add slightly beaten egg, vanilla and nuts. Pour into an 8-inch greased pan. Cook for 30 minutes, until it springs back when lightly touched in center, at 350°.
Boil onion and potatoes until tender. Add remaining ingredients. Bring to a boil. Lower the heat and simmer 25 to 30 minutes.
Heat oven to 350°. Grease and flour round pan, 8 x 1 1/2-inches. Mix all ingredients, except whipped cream and chocolate; spread in pan. Bake about 35 minutes or until top appears dry. Cool 10 minutes; remove from pan. Cool cake completely. Top with whipped cream and chocolate. Refrigerate any remaining cake.
In a large pot over medium-high heat, place the beans in 3 times their volume of water. Bring to a boil and let boil 10 minutes. Cover; remove from heat and let stand 1 hour. Drain and rinse.
Boil hocks in water 20 minutes to get grease off. Place in crock-pot. Add Northern beans. Cook in crock-pot all day or until done. When almost finished cooking, add can of pork and beans.
Combine starter, water, sugar and 3 cups flour in a large nonmetal mixing bowl. Cover with plastic wrap or a towel; let stand at room temperature 12 hours or overnight. Combine salt, soda and 1 cup flour. Stir into dough; beat until smooth. Stir in enough remaining flour to make a soft dough.
Bring ingredients to a boil and continue to do so until soft ball stage. Add 1 1/4 cups oats for chocolate oatmeal candy. Drop by spoonfuls on wax paper. Let form.
Sift and add 8 cups of all-purpose flour. If desired, add 1 teaspoons wheat germ for each cup of flour.
Preheat oven to 350°. Grease bottom only of a 9 x 5-inch loaf pan. Combine dry ingredients and cheese in a medium bowl. In a small bowl, blend well the buttermilk, eggs and melted butter. Add to dry ingredients, stirring only until dry ingredients are moistened. Pour into pan. Bake 35 to 40 minutes until golden brown or toothpick comes out clean. Cool in pan 15 minutes; remove from pan. Cool completely. Wrap in foil or plastic wrap and store in refrigerator. May be heated in microwave.
Cook stuffing as directed on package. Put some on each steak, roll steaks up. Place in baking dish. Pour can of gravy over steaks. Bake at 375° until meat is done.
Let cream cheese soften. Combine it with pineapple (drained well on a paper towel). Add other ingredients. Roll in a ball and refrigerate for about 30 minutes. Roll ball in pecans.
Thoroughly cream the butter, sugar and vanilla. Gradually blend in flour. Chill dough. Form logs about 1 1/2 inches long. Place on ungreased cookie sheet. Bake at 350° until delicately browned (about 15 minutes). Cool cookies. Melt chocolate chips and shortening. Dip cookies in melted chocolate; coat with toppings.
Chop celery. Cook broccoli and drain. Saute 1 stick of butter, onion and celery. Melt cheese with mushroom soup and stir. Mix celery and onion with cheese and soup mixture. Drain and add mushrooms. Put together and bake at 250° for 30 minutes.
Combine garlic slices and nuts in food processor. Add basil leaves and olive oil. Blend until mixture is completely pureed. Add 1/3 cup Parmesan cheese and unsalted butter. Blend well.
Crumble vanilla wafers in bottom of pie pan. Line sides with whole wafers. Melt margarine and pour over wafers. Pour milk in bowl and add egg yolks. Beat until smooth. Add juice of lemons and stir until thickened. Pour over crushed wafers. Beat egg whites with 2 tablespoons sugar for topping and brown lightly. Refrigerate for several hours or overnight. Makes one thick pie or two thin pies.
Combine boiling water with instant coffee. Add sugar; cook until sugar dissolves. Add vanilla extract, chocolate extract and vodka. Store in dark bottle.
Mix the first 5 ingredients together. Spread on flat tortilla shells. Roll up and then slice into 1/2-inch. You may add 1 can green chilies (crushed) if you want.
Mix all ingredients and bake in a buttered 9 x 13-inch pan for 50 to 60 minutes at 350° or until bubbling. Serves 8 to 10 people.
Combine all ingredients and mix well. Pour into a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Cool. Serve with ice cream, if desired.
Sift together flour, baking powder, cinnamon and salt; set aside. Combine salad oil and sugar; beat well. Gradually add dry ingredients. Add the carrots; mix well. Grease and flour pan and pour in batter. Bake in a 350° oven for 50 to 60 minutes.
Mix together and bake at 350° for 30 to 35 minutes. Frost with favorite frosting.
Pour a half of a cup of Mountain Dew into a clear glass, then pour half of a cup of red Kool-Aid in the same glass. Stir roughly 20 seconds, then have fun drinking.
Mix sugar, salt, cornstarch and cocoa. Add enough milk to make thickening. Add to heated milk and bring to rolling boil. Pour slowly into beaten eggs, beating all the time. Add 1 3/4 cups sugar. Strain into 6 quart ice cream freezer. Add cream and vanilla and more cream or milk, if needed. Yields 6 quart freezer.
Cover raisins with water. Boil 20 minutes. Bake at 350° about 30 minutes or longer.
Beat eggs and milk together. Add boiling water to cornmeal. Add egg, milk mixture and melted butter to the cornmeal mixture. Pour into a greased 9 x 13-inch baking dish. Bake at 350° until set, approximately 35 to 40 minutes. This was always served hot with butter and pancake syrup.
In a large bowl, beat eggs at high speed until foamy, about 3 minutes. Add flour and sugar. Beat until well blended. Beat in margarine. Stir in walnuts and morsels. Pour into pie shell.
Preheat oven to 350°. In medium bowl, combine 1/4 of the soup with remaining ingredients except water. Mix thoroughly. Shape into 6 patties. Arrange in single layer in shallow baking dish. Bake, uncovered, 30 minutes.	Spoon off fat. Combine remaining	soup and water. Spoon over patties. Bake 10 minutes more.
Boil corn meal and boiling water to a mush. Separate eggs and beat yolks with milk, salt, sugar, shortening, flour and baking powder. Add to corn meal mush. Beat egg whites and fold in last. Bake in 350° to 375° oven. This makes a very moist and slightly sweet corn bread.
Cook fettucini, drain and set aside. Over medium heat, cook broccoli about 5 minutes and drain. Melt butter and stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes until thickened. Remove from heat. Stir in parmesan and broccoli. Serve over fettuccini.
Put crushed pretzels in bottom of pan. Mix cream cheese and dry jello together in mixing bowl. Add 1 cup of strawberries to mixture and mix until strawberries are mashed. Add sour cream and mayonnaise. "Add only enough to make mixture firm, not runny." Put the rest of the strawberries in mixture. Save some for garnish. Spread mixture over pretzels. Chill for several hours.
Mix ingredients except topping and put in a casserole dish. Melt butter and mix with remaining crackers. Sprinkle on top of casserole. Bake at 350° for approximately 1 hour or until crackers are browned.
Mix sugar, cornstarch and salt. Add milk gradually and stir until smooth. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Stir a small amount of hot mixture into beaten egg yolks, stirring constantly. Combine with remaining hot mixture. Continue cooking, stirring constantly, about 5 minutes. Pour into unbaked pie shell. Prepare meringue with egg whites. Place on pie and brown.
Dice potatoes and celery. Cook until not quite finished. In an oblong casserole dish, put the cooked potato/celery mixture. Add layer of corn, then layer of sliced egg. Repeat layering. Salt and pepper each layer. Add liquid from canned corn. Add milk, if necessary to make enough liquid. Dot with butter. Cover with unbaked pie crust. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until crust is finished.
Rub turkey with liquid smoke. Mix salt and oil and rub turkey. Place vegetables in cavity. In deep roaster bake 1 hour at 375°, uncovered. Mix remaining and pour over turkey. Lower heat to 325°. Cover and bake until done. Serve with sauce.
Cut chicken into cubes. Cut broccoli into flowerets. Heat 1/4 cup oil in a large skillet over medium heat. Saute the chicken with the garlic, shallot, salt and pepper until lightly browned. Using a slotted spoon, transfer the chicken to a large platter. Add the remaining 1/4 cup of olive oil to the pan (if needed). Add broccoli flowerets; stir-fry for about 5 minutes. Add the chicken; toss lightly, then remove from heat.
Make on any type of pizza dough. Spread sour cream on first, then add Monterey Jack and Mozzarella cheese. Top with onion cut in rings and black olives. Sprinkle salt, pepper and basil on. Finally top with Parmesan cheese. Drizzle 2 tablespoons olive oil on top and bake at 425° for 8 to 10 minutes.
Mix first four ingredients. Add all of the rest of the ingredients. The amount of sugar can be less, according to your taste. Simmer for 2 hours.
Heat broiler oven. Cut cheese with star cookie cutter. For each serving, spread muffin with ketchup, top with wieners and relish. Place on ungreased cookie sheet. Broil until hot. Top with cheese and broil until melted.