HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving liquid, set pineapple aside. Add enough water to reserve liquid to make 1 1/2 cups. Bring to a boil, add jello, stir until dissolved. Chill jello until slightly thickened. Combine cool whip, pineapple, nuts, cheese spread and sugar. Pour into 8 inch square pan. chill until firm.
Mix together tomatoes, onion and peppers. Pour salt over all and let soak for 3 to 4 hours; drain. Mix remaining ingredients together and cook slow until thick. Seal in jars.
Cook meat until nearly done. Drain grease. Add other ingredients; stir while bringing to a boil. Simmer, uncovered, 15 minutes. Serve with chips from fondue pan (or crock-pot). If you want hotter, use "hot" picante sauce.
Place in quart jars alum, garlic salt and dill seed. Fill jars with whole or sliced cucumbers. Bring to a boil the vinegar, water and salt. Pour over cucumbers in jars. Seal, then shake to mix.
Blend flour, sugar, salt and butter. Add milk, eggs and corn. Pour into greased baking dish. Bake at 350° until firm and slightly brown.
Spray pan. Layer croutons, bacon, cheese and onions. In a bowl mix eggs, milk, parsley, salt and pepper. Pour on top. Bake in a 325 degree oven for 50 minutes.
Preheat oven to 300°. Cream butter and sugar. Add flour, one cup at a time, to make a stiff dough. Spread in pan to form a circle and flute the edge. Prick with a fork and mark 16 wedge shaped pieces. Bake for 40 minutes or until golden brown. While hot, cut into 16 wedges as marked. Sprinkle with sugar if desired. Makes 16 pieces.
Layer macaroni, butter and cheeses in order given in a 9x13 dish. Pour milk over the top layer.
Combine all together. Heat liquids and salt. Toast at 350° for 15 minutes, then turn down to 275° until golden.
Brown onion in butter. Add all remaining ingredients. Simmer for 30 minutes. Add ham and simmer 5 to 10 minutes more until heated through. Serve on hard rolls.
Marinate chicken for an hour. Bake at 375° for 1 hour. Marinade will keep stored in jar and refrigerated when using less chicken.
Sift dry ingredients and set aside. Mix egg and milk. Add to dry ingredients. Stir just enough to mix. Carefully fold in blueberries, then stir in oil. Spoon mixture into 12 paper lined muffin pan. Bake for 20 to 25 minutes at 400°.
Combine all ingredients and mix well. Shape into 1-inch or 2-inch meatballs and place on a greased cookie sheet. Bake at 400° for about 20 minutes or until lightly browned.
Preheat oven to 325°. Let cream cheese sit out 30 minutes to soften. In large mixing bowl, combine cream cheese, eggs, sugar and vanilla. Mix very well, the better you mix, the smoother the cheesecake will be. Pour mixture into crust and bake for 40 minutes. Let cool in refrigerator overnight.
Combine rhubarb, sugar and water or juice. Bring to a boil and simmer 10 minutes. Add pineapple and bring to a boil again. Cook 10 minutes more. Remove from heat and quickly stir in Jell-O. Put in jars and seal. Makes 4 to 6 pints.
Combine and fill 2 (8-inch) graham cracker crusts. Freeze until ready to serve.
Melt marshmallows, butter and oil together. Pour over the popcorn and peanut mixture. Mix well. Add the M&M's last because they will MELT!!!
Beat together vegetable oil and sugar. Add eggs and bananas. Beat well. Sift together flour, baking soda, baking powder and salt. Add to first mixture and add milk and vanilla. Beat well and add chopped nuts. Pour in a 9 x 5 x 3-inch loaf pan (greased and floured). Bake 1 hour or more at 350° until toothpick comes out clean from the center.
Brown chops in skillet. Meanwhile, put onions and oleo in a 1 1/2-quart casserole and brown in oven. While these are browning, put water, soy sauce and beef broth in a boiler and heat to boiling. Sprinkle uncooked rice over onions. Add the liquids from boiler. Add seasonings. Place chops around in casserole. Cover and bake 45 minutes to 1 hour at 350°.
Brown meat; drain. Add onion; cook until tender. Add beans and seasonings. Cover and cook over medium heat for 10 minutes. Combine remaining ingredients. Add meat mixture. Mix lightly and serve immediately. Yields 6 servings.
Slice pickles 1/4-inch thick. Quarter the onions. Slice peppers into thin strips. Place all into extremely large bowl. Add garlic. Mix thoroughly. Cover with salt, then ice. Let sit for 3 hours. Drain. Set aside.
Brown beef and drain. Add chopped onion, salt and pepper. Cook until onions are done. Combine meat mixture with soup; add cheese. Pour into baking dish. Top with Tots and more cheese. Bake, uncovered, at 350° for 1 hour.
Put all ingredients into a Dutch oven, except the noodles, and heat to boiling. Immediately reduce the heat to simmer. Cover and simmer until chicken is done, about 45 minutes. Cool and refrigerate. Skim the fat. Remove chicken from stock. Take meat off bones and discard skins and bones. Cut meat into small pieces.
Combine egg yolks, brown sugar, salt and flour. Beat in thoroughly the eggs, milk, vanilla and butter. Add milk and butter. Cook until thick. Add vanilla. Pour into 2 baked pie shells. Beat egg whites into a meringue sweetened with 3 tablespoons sugar. Spread over pies and brown. (Bake until firm.)
Trim fat and pound breasts. Combine olive oil, lime juice, garlic, 2 tablespoons cilantro, salt and pepper in a bowl. Pour over chicken and marinate 1 hour. Grill or broil chicken breasts for 2 minutes on each side. Remove to platter. Sprinkle with remaining cilantro and serve with peppers. Yield: 6 servings.
In a large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat 3 to 5 minutes at medium-fast speed. Stir in chocolate chips. Pour batter into greased and floured 10-inch Bundt or tube pan. Bake at 350° for 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.
Cream together the shortening, packed brown sugar and egg. Mix flour, sour milk or buttermilk and vanilla in separate bowl. Add to creamed mixture. Fold in rhubarb. Bake at 325° in 13 x 8-inch pan for 50 minutes.
Saut garlic in butter. Rinse and pat dry the fish. Coat in butter mixture, then in bread crumbs. Layer in buttered casserole; top with green onions. Mix mayonnaise, sour cream and Parmesan cheese with chives. Spoon over fish. Bake at 350° for 30 minutes until fish flakes with fork.
Combine butter, milk, eggs, onion, salt and pepper. Mix well with a fork. Stir in cracker crumbs and vegetables. Pour into a well-greased 5 cup glass or microwave safe plastic ring mold. Microwave at Medium-high (7) for 10 to 12 minutes. Serves 4.
Preheat oven to 350°. Combine all ingredients in 1-quart casserole dish. Bake until tomatoes are soft (about 30 minutes). Season to taste with salt and pepper.
Melt the butter in a heavy oven-proof skillet. Mix all ingredients together. Pour mixture into the hot pan of butter; stir until heated. Put skillet in 350° oven and bake until crusted around the edge and top. Turn oven off and let pudding continue to simmer in the oven. Complete cooking time is around 30 minutes. Serve with whipped cream, topped pudding or ice cream once cooled.
Mix sugar, butter and eggs. Add vanilla. Add dry ingredients. Mix well with hands. Chill before rolling.
Slice one pkg. Of cookie dough, thinly, and place on bottom of 9x19-inch pan to cover. Push dough down so it completely cover bottom of pan with no spaces. Mix cream cheese with eggs, sugar and vanilla. Pour over cookie dough. Slice remaining pkg. of cookie dough into thicker slices and place all over top. Bake in 350-degree oven for 30-35 min. Cool thoroughly before cutting into squares. Refrigerate.
Preheat oven to 400°. Prepare a 10-inch pie pan. Combine zucchini, egg whites, flour, cheeses, herbs and 1 tablespoon of olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35 to 40 minutes or until golden brown. About halfway through the baking, brush with the remaining tablespoon of oil. Remove from oven and let cook for about 10 minutes. Top with your favorite heart healthy pizza items and return to oven until heated through.
Cream butter and sugar; add salt and vanilla and mix well. Add flour in three equal portions and blend; add nuts and mix well. Make into small balls and place on ungreased cookie sheet. Press with glass which has been dipped in powdered sugar. Bake in 350° oven for 12 minutes; cover with powdered sugar.
Melt butter in saucepan; add flour. Cook until thick. Add milk and cheese. Cook until cheese melts and sauce thickens.
Mix all ingredients together and form a loaf in baking pan. Spread catsup over top and bake about 1 hour at 350°.
Slice the bread lengthwise; place with the cut side up on a large baking sheet. In a small bowl combine butter, cheese, garlic and oregano. Brush onto cut surface of the bread. Sprinkle with paprika. Broil about 4 minutes or until lightly toasted. Cut crosswise into 3 inch pieces to serve. Serves 8 to 10.
Mix tomatoes and salsa mix; set aside. Brown beef well and drain off fat. Rinse with hot water. Return to pan and mix in taco seasoning and add a small amount of water. Mix well. Cover pan. Simmer to blend flavors for 3 to 5 minutes, then uncover to let water evaporate.
Saute sausage with celery. Drain off fat. Add all ingredients together. Bake at 350 for 30 minutes.
Prepare cornbread according to package directions on Martha White cornmeal. Cool, crumble and set aside. Combine sausage, celery, and onion in large skillet. Saute mixture over medium heat until sausage is browned and vegetables are tender; drain well. Pour sausage mixture into large bowl. Add cornbread and remaining ingredients in order listed; blend well. Stuff mixture into bird; roast according to standard roasting direction. Mixture may also be baked in a greased pan at 350° for 1 hour or until golden brown. Makes about 12 cups stuffing or 10 to 12 servings. Will stuff one 12 to 14 pound turkey.
Mix all together, cranberries last. Bake in greased and floured cake pan at 350° for about 30 minutes. Cool.
Preheat oven to 350°. Grease and flour a 10 x 15-inch jelly roll pan. Combine all ingredients in a bowl; stir until well mixed. Pour into prepared pan. Bake for 20 to 30 minutes, or until toothpick inserted in center comes out clean. While cake is cooling, prepare Chocolate Frosting.
Coat bottom of 9 x 5-inch loaf pan with cooking spray. Dust with 1 teaspoon flour. Combine flour and next 3 ingredients in a large bowl. Combine orange rind, juice and oil. Add to flour mix. Beat until smooth. Beat egg whites until stiff. Fold 1/3 of egg whites into batter. Fold in remaining egg whites. Pour into greased pan. Bake at 325° for 1 hour. Cool in pan 10 minutes. Then cool on wire rack.
Pour this mixture over the marble cake batter (cheese mixture will settle to bottom of cake during baking). Bake at 350° for 45 to 50 minutes.
Cook rice and broccoli separately in lightly salted water. Use as little water as possible to conserve vitamins. Mix broccoli, rice, soup and Cheez Whiz together. Season to taste. Put mixture into individual casseroles. Bake at 350° for 25 to 30 minutes.
Beat egg; add milk, sugar, vanilla and salt. Beat well with eggbeater. Sprinkle with nutmeg on top.
Bring to a low boil and cook slowly for 15 minutes. Add cabbage about 5 minutes. You may use frozen vegetables instead of canned.
Put dates, sugar and shortening into a bowl; over this pour boiling water. Let cool. Sift flour with other dry ingredients; add nuts and mix well. Pour the first mixture into the flour and mix until free of lumps. Add beaten egg. Pour into a greased loaf pan. Bake at 325° for about 45 minutes.
Cook beef in heavy skillet; drain off all fat. Combine all ingredients. Bake until carrots and cabbage are tender. Bake 1 hour at 350°. Use any spices or herbs that you wish.
Mash and mix ingredients. Bake at 350° for 1 1/2 hours.
Mix corn meal and cottage cheese first and then the rest of the ingredients together. Bake at 350° for 1 hour.
Brown bacon and add onion until soft. Add flour and stir. Add boiling water and raw potatoes. Season with salt. Simmer 20 minutes. Add bacon and 1 tablespoon Italian dressing.
Cook broccoli 5 minutes; drain well. Combine other ingredients (except cracker crumbs) to make sauce. Then combine with broccoli. Pour into casserole. Sprinkle top with cheese cracker crumbs. Bake in 350° oven about 30 minutes. This may be refrigerated or frozen before baking. Serves 12.
Mix flour, sugar, soda, salt, pineapple, juice and eggs all together until moist and place in 13 x 9-inch lightly greased pan. Sprinkle with pecans and brown sugar. Bake at 350° for 40 minutes.
Wash lettuce; set aside. Fry bacon until crisp. Crumble. Mix together sugar, vinegar, salt and pepper until sugar dissolves. Add bacon. Cook until hot. Pour over lettuce.
Boil chicken, salt and pepper until tender; chop and put into deep Pyrex dish. Spread chopped onion over chicken. Melt margarine; pour over chicken. Bring to boil celery soup and chicken broth. Mix flour and milk well and pour over chicken; add celery soup and broth mixture. Bake at 350° for 45 minutes. Do not cook too thick.
Cook rice for 30 minutes in water with salt. Combine and bring to a boil next 5 ingredients and add to rice pot. Bring back to a boil, then simmer for 30 minutes uncovered.
Cook onion and pepper in 2 tablespoons margarine. Cook. Melt cheese; cook rice per directions. Combine all together and bake in oven for 30 minutes in a 2 1/2-quart casserole.
Cook hamburger and onion in frying pan until done; drain. Combine hamburger, onion, string beans, carrots and tomato soup in a casserole dish. Bake at 350° for 30 minutes. Serve with mashed potatoes.
Bring broth to boil. Add rice. Cook 20 minutes or until done. Add all vegetables and artichokes. Add artichoke liquid and mayonnaise. Sprinkle on curry powder and mix well. Chill.
Dissolve yeast in 1/4 cup lukewarm water. Mix flour and yeast together. Melt butter; mix in sugar, eggs, lemon juice and lemon rind. Mix all ingredients together; beat until blisters form. Add 1/4 cup milk to soften. Let rise 1/2 hour in warm place. Punch down. Divide dough into 2 pieces. Place each piece of dough in center of a pie pan and gently ease and flatten to pan edges. Place plums on top in circular pattern. Cover; let rise in a warm place until double in bulk (about 2 hours). Bake at 350° for 3/4 to 1 hour.
Peel and cook potatoes 10 minutes. Cool and grate into a 9 x 13-inch pan. Sprinkle with minced onion. Mix together mushroom soup and sour cream and pour over vegetables. Sprinkle with both cheeses. Bake 45 minutes at 350°.
Salt and pepper meat. Cover with flour. Brown in the bottom of pressure cooker in oil. After all pieces are brown, pour excess oil out of pan. Return meat to cooker. Add water. Cook under pressure (15 pounds) for 15 to 20 minutes. Cool pan by running cool water on top of lid prior to opening. Excellent with rice or mashed potatoes.
Cook chicken (boil). After it cools, cut into bite-sized pieces and set aside. Fry bacon in a large skillet until brown. Remove from pan all but 2 tablespoons grease. Brown onions; add crumbled bacon, tomatoes, mushrooms and olives. Bring to a boil and simmer 5 minutes. Add chicken and simmer for 10 minutes. Butter casserole dish and layer spaghetti, chicken mixture and cheese. Bake at 350° for 1 hour or until thoroughly heated and bubbly.
Combine all ingredients in small crock-pot. Cook on low heat until meat is tender (6 to 8 hours). Stir only occasionally.
Break crackers into pastry lined plate. Combine in saucepan water, sugar and cream of tartar. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot generously with butter. Sprinkle with cinnamon. Cover with top crust. Bake at 425° for 30 to 35 minutes or until golden brown. Serve warm.
Microwave chocolate and milk in 1 1/2-quart bowl on High for one minute; stir well. Microwave one minute longer. Stir until chocolate is completely melted and smooth. Stir in vanilla and nuts. Spread into greased 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate until firm; cut into squares.
Preheat oven to 375°. Brown sausage and onion in skillet, then drain. Combine sausage, corn, Ro-Tel, cream of mushroom soup, Velveeta cheese, sliced mushrooms and rice. Pour in 9 x 13-inch baking dish. Bake in oven for 30 minutes. Remove dish and sprinkle top with shredded Cheddar cheese. Place back in oven for 10 to 15 minutes, until cheese melts.
Line greased baking dish with onion slices. Lay chicken breasts on onions. Sprinkle with Accent (just a little), salt and pepper (also lemon pepper, if you like). Mix soup, cheese and fresh mushrooms and spread on top of each chicken breast. Bake 1 hour at 350°. Can be served with Rice-A-Roni chicken and mushrooms.
Sift all dry ingredients into a bowl. Mix milk, beaten egg and margarine in a bowl, then mix with the dry ingredients and stir well. Pour into baking cups and bake at 450° for 15 to 20 minutes.
Cook potatoes and carrots 15 minutes. Combine ground chuck, bread, salt, egg and 1/4 cup water. Makes 18 balls. Melt butter in a large pan. Brown meatballs. Remove as browned. Add onion and celery. Saute. Return meatballs. Add broth, Worcestershire sauce, 1/2 cup water and vegetables. Cook until tender. Gently fold water/flour mixture in stew. Cook until thickened.
Mix all ingredients, except crackers, together and put in casserole dish. Melt 1 stick butter, crumble up about 1 cup Ritz crackers and put on top of casserole. Pour butter over crackers. Bake at 375° for 30 minutes or until bubbly.
In medium saucepan, heat oleo and add small amount garlic powder. Stir in flour, salt and dry mustard. Add milk to reserved liquid to equal 2 1/4 cups. Blend into flour mixture. Cook, stirring constantly, until thickened and bubbly. Add cheese, stir until melted. Add salmon. Heat through. Prepare rotini pasta according to package directions; drain. Add softened oleo and toss to coat. Arrange on warm serving platter and spoon hot salmon mixture over the rotini.
Combine shredded cabbage, chopped green pepper, chopped onion, mustard seed and celery seed. Set aside.
Beat eggs well. Sift	sugar and flour together, then pour into the beaten eggs and mix well. Add butter and milk. Beat well. Pour into uncooked pie shell. Bake at 350° for 40 minutes or until brown.
In large skillet, heat 3 tablespoons oil over medium heat. Add mushrooms and onions; saute until lightly brown. Remove from skillet and set aside. Heat remaining 1 tablespoon oil in skillet and brown spaghetti (be careful, it browns fast!). Remove skillet from heat and return mushrooms and onions to skillet. Add remaining ingredients; mix well. Bring to a boil; reduce the heat to low. Cover and simmer 20 minutes or until liquid is absorbed. Freezes well.
Combine all ingredients in large bowl; mix well. Chill until serving time. Yields 10 servings.
Chill can of sauerkraut in refrigerator overnight. Drain juice; rinse kraut well in cold water. Thinly slice radishes. Cut pepper into thin strips.
Cut up squash and onion fine. Cook until tender, then drain the excess water off. Add margarine, cream of chicken soup, sour cream and herb stuffing. Pour into a casserole dish. Sprinkle some herb crumbs over the top and bake for about 25 minutes or until it begins to bubble. Salt and pepper to taste.
Melt butter and stir in flour and cream cheese; stir until smooth. Add milk and bring to a boil. Cook broccoli and drain well. Add to the cheese mixture. Stir in salt and pepper, onion and mushrooms. Pour into a casserole dish and top with croutons. Bake at 425° for about 30 minutes.
Mix flour, sugar and salt in top of double boiler, add scalded milk and stir. Cook until thick and smooth, stirring constantly. Beat egg yolks, stir into a little of the hot mixture and pour into mixture in double boiler. Cook 2 minutes, stirring constantly. Remove from heat, add butter, vanilla and coconut. Cool.
Mix peanut butter and honey. Heat 20 seconds in microwave or until melted. Stir in cereal; press into pie pan to form crust. Prepare pudding according to directions on box. When thick, fold in Cool Whip, then pour into pie crust. Chill.
Mix all ingredients and pour into greased pan.	Bake at 400° until brown.
Using an electric mixer, combine sugar, oil and eggs. Beat until light and fluffy. Stir in pumpkin. Combine dry ingredients and stir into pumpkin mixture. Add water and nuts, mixing well. Spoon batter into 2 well greased 9 x 5 x 3 inch loaf pans. Bake at 350° for 65 to 75 min.
When crayons become too small to use, separate the colors and remove labels. Put separate colors in muffin liners. For fun colors, mix the colors in one liner. Place muffin pan in warm oven until crayons melt. The "old" broken crayons will now be "new" fun shaped ones.
Mix sweet potatoes, milk, eggs, 1 stick margarine, white sugar and vanilla with electric mixer. Spread in buttered 9 x 13-inch casserole dish. Mix remaining ingredients and crumble on top of sweet potato mixture. Bake at 350° for 35 minutes.
Prepare egg noodles as label directs, but do not use salt in water; drain. Meanwhile, cut each mushroom in half or into quarters if large. Cut celery into 1/2-inch wide slices; cut carrots into bite-size pieces. Dice onion. In 12-inch skillet over medium-high heat, in 2 tablespoons salad oil, cook celery and onion until tender; remove with slotted spoon to bowl. In same skillet in 1 more tablespoon hot salad oil, cook mushrooms, stirring frequently until tender and golden. Remove to bowl with celery and onions. Meanwhile, in 1 quart saucepan in 1 inch boiling water, heat carrots to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until carrots are tender; drain.
Melt cheese in milk and sherry (low heat). Pour 1/2 in baking dish; layer broccoli, eggs and pimentos. Add remaining sauce and top with cracker crumbs. Bake at 350° until crumbs are golden, about 20 to 25 minutes.
Layer chicken and chips in 9 x 13-inch casserole dish. Mix all other ingredients and pour over top. Top with cheese. Bake at 350° for 30 minutes.
Boil chicken in minimum amount of water. Allow all water to cook out to preserve flavor. Cook macaroni as package suggests. Stir all ingredients together. Add no water to mushroom soup. Any or all ingredients after Miracle Whip may be left out. That gives you the flavors you like. Keep refrigerated.
Cook the sugar, water and Karo to 238°. Add extract. Stir in powdered sugar. Drop on waxed paper or marble slab in small patties. Makes about 1 1/2 dozen.
Cut wieners to bite size. Heat mustard and jelly together until well mixed. Add wieners and heat through. Serve hot from chafing dish. Spear with toothpicks to eat.
Combine all the ingredients and chill the sauce. This is an excellent topping for many vegetarian and Middle Eastern dishes as well as for salad vegetables.
Preheat oven to 350°. Combine bread crumbs, cheese and seasonings in a shallow dish. Dip chicken in crumb mixture. Coat both sides.
Dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes, 1 or 2 at a time, and stir constantly until gelatin is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using wire whip or fork, blend Cool Whip. Whip until smooth. Fold in fruit. Place fruit on top of pie, if desired. Spoon into pie crust. Chill 2 hours.
Cook noodles or macaroni. Add onion, soup, tuna and milk. Pour over noodles. Top with bread crumbs. Bake in a 1 1/2-quart casserole dish at 350° for about 20 to 30 minutes.
Unroll crescents and divide. Brush with 3 tablespoons melted butter; sprinkle with sugar and cinnamon. Roll each section into logs; cut into 4 pieces.
Combine pie filling, milk and Cool Whip in large bowl. Add drained pineapple last. Stir all ingredients until well blended. Refrigerate.
Brown ground beef and onion; drain. Put into a bowl and add cream of mushroom soup and mixed vegetables. Stir until blended together well. Put this mixture into a casserole dish and layer Tater Tots until top of mixture is covered. Bake at 350° for 1 hour.