HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix half the pineapple with the gelatin in a small saucepan. Let stand 2 minutes. Separate the eggs. Combine the yolks with the pineapple and the gelatin. Stir until blended. Cook over moderately high heat until mixture just comes to a boil. Remove from heat. Cool. Add remaining pineapple to mixture. Whip egg whites until frothy. Gradually beat in sugar until stiff peaks, like for meringue, are formed. Fold egg whites into cooled pineapple mixture. Beat cream until stiff. Fold into pineapple mixture. Pour the pineapple creme into 4 dessert dishes. Cover and chill until set, about 4 hours. Garnish with sprigs of mint or lemon leaves and a slice of pineapple.
Brown beef, onion and garlic salt. Drain. Stir in spaghetti sauce and pepper (to taste). Simmer 10 minutes. Stir in bowl the cottage cheese, milk and salt. Add rigatoni and toss to coat well. Spoon 1/2 of rigatoni into baking dish. Top with Mozzarella and 1/2 of the sauce. Repeat. Sprinkle with more cheese. Bake 20 minutes at 350°.
Dissolve red hots in hot water. While still hot, dissolve jello. Cool. Add applesauce. Put half of mixture in mold. Let congeal. Whip cream, mayonnaise and cheese. Spread over congealed mixture; let harden. Add rest of mixture and chill. Serve.
Toast uncooked rice in a 1 1/2-quart covered dish for 20 minutes at 400°. Mix broth and water and bring to a boil. Add margarine to rice and stir well. Add broth to the rice and return to oven for an additional 20 minutes or until broth is absorbed. Remove from oven and add soy sauce, onions and herbs. Stir until mixed well. Great served hot or cold.
Combine all ingredients (except 1/2 of the croutons). Spoon into lightly greased 3-quart casserole dish. Top with the remaining croutons. Bake at 350° for 45 minutes.
When meat and potatoes are done, add remaining ingredients and simmer 15 to 20 minutes.
Preheat the oven to 350°. In a food processor with the S blade in place, use the pulse control to grind the hazelnuts to a mealy consistency. (You want 1 1/2 cups of ground hazelnuts when you're done and for some inexplicable reason, they seem to actually grow a little rather than shrink a little when you grind them.) Set the ground hazelnuts aside. In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, protein powder, baking soda, salt, cinnamon and nutmeg, mixing well after each addition. (It's especially important that the baking soda be well distributed through the mixture.) Add the zucchini and carrots last, mixing well. Thoroughly coat a ring mold or Bundt pan with nonstick cooking spray and turn the batter into it.
Slice both packages in half placing both "bottoms" in 13 x 9 pan. Spread with mixture of Grey Poupon, butter, onion powder and Worcestershire. Put ham and cheese on top, then roll "tops" in mixture of melted butter and poppy seeds. Put foil on top. Bake at 350° for 15 to 20 minutes (until cheese melts). Watch time.
In heavy skillet, melt 4 tablespoons butter or oleo and saute onions until slightly crisp, but not brown. Cool. Cream sugar with 1/4 cup Crisco. Beat until fluffy. Add eggs, beat slowly. Add flour mixture, stir until combined. Add milk. Beat for 3 minutes at medium speed. Add onions. Pour into 2 (9-inch) pans or deep (9 x 13-inch) pan. Bake 30 minutes for round pans and 40 minutes for large pan at 350°. Cool 10 minutes. Frost with cream cheese frosting.
Wash mushrooms and remove stems. Chop stems into pieces. Brown sausage, onion and stem pieces together. Drain grease. Add cream cheese in pieces. Cover for a couple of minutes to soften cheese. Stir in bread crumbs to blend ingredients. Stuff mushroom caps with heaping teaspoon of stuffing. Pat to compact together. Bake at 350° in a 9 x 13-inch pan for 15 to 20 minutes or microwave on High 5 minutes at a time until tender.
Cream shortening and sugar together. Add and mix together vanilla and eggs. Add sifted flour and milk, adding a little bit of these ingredients at a time. Stir and mix well after each addition. Mix together hot water and cocoa. Add to cake mixture. Beat until smooth. Pour into greased pan and bake at 350° for 30 to 35 minutes.
In 12-inch pan, heat Italian dressing; cook shallots over medium heat for 2 minutes. Add carrots and snow peas and cook 2 minutes. Add broth, then sherry. Bring to a boil, then add shrimp, scallops and mussels. Simmer, covered, for 3 minutes or until seafood is done and mussel shells open. (Discard any unopened shells.)
Sift together flour and sugar. Boil margarine, water and cocoa. Pour this over the flour sugar mixture and beat 2 minutes. Add eggs, buttermilk, soda and vanilla. Beat 2 minutes. Pour into greased and floured 11 x 17-inch pan (jelly roll pan). Bake at 350° for 20 minutes. While still warm, frost with:
Place pineapple slices on bed of lettuce; add pear half. Fill center of pear with cottage cheese, mayonnaise or something of your choice. Sprinkle with finely chopped nuts.
Combine potatoes, celery seed, celery, onion, salt substitute and pepper. Dice eggs and add to potato mixture. Add sour cream, mayonnaise, vinegar and mustard. Chill several hours before serving. Best if made 24 hours ahead.
Combine cranberry sauce, butter, brown sugar and pineapple in bowl; mix well. Place chicken in baking dish. Pour cranberry mixture over chicken. Bake at 350° for 1 1/2 hours. Yields 4 servings.
In large bowl combine ground beef, soup mix, eggs, catsup, bread crumbs and water. Shape into loaf and place into baking pans. Bake about 45 minutes or until done in a 375° oven. Serves 8.
Cream butter, sugar, vanilla and peanut butter. Roll into balls; then flatten. Dip in chocolate coating.
Put all ingredients, except ice cream, in blender. Liquify until smooth. Add ice cream and blend (1 cycle).
Put the canned sweet potatoes in a buttered casserole. Take the liquid, add juice or water. Add remaining ingredients. Cook until clear and pour over potatoes. Bake in oven until heated through.
Heat juice to mix jello. Let cool and add chilled 7-Up. Chill this and then add rest of ingredients.
Cook squash; mash and drain. Mix with half of stuffing mix, pimentos, onion, sour cream and carrots. Place in large casserole. Melt butter and mix with remaining stuffing mix. Place on top of squash mixture. Bake at 350° for 30 minutes.
Soak large duck 4 hours in sherry or other sweet wine. Season inside of duck with salt and pepper. Stuff loosely with favorite dressing. Salt and pepper outside of duck. Place each duck on double thickness of foil. Spread generous amount of orange marmalade on each duck and wrap tight in foil. Cook on open baking sheets at 325° for 3 hours. Turn back foil and brush with mixture of butter, syrup and Kitchen Bouquet. Return to oven with foil turned back. Bake 30 more minutes or until browned.
Mix 1 cup milk with cornmeal. Scald 3 cups milk in top of double boiler. Add hot milk to cornmeal mixture, then cook in top of double boiler about 10 minutes or until mixture is consistency of thin mush. Add baking powder, salt and butter.
Mix together and store in tightly covered container. Use 3 tablespoons (to taste) per cup of hot water.
Mix egg and mayonnaise together well. Add the next 5 ingredients to the mix and fold in crab meat. Place in casserole and bake at 400° for approximately 20 minutes or until it is firm to the touch in the center. For two.
About 30 minutes before serving: Drain clams, reserving liquid. In 2 quart saucepan over medium heat, in hot olive oil and butter or margarine, cook garlic until lightly browned. Add parsley and reserved clam liquid; over high heat,	heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. Add clams and cook until clams are heated through, stirring occasionally. Add salt to taste. Makes about 3 cups sauce.
Cook broccoli for 5 minutes; drain. Add ingredients. Dot butter over bread crumbs. Cook at 375° for 1 hour covered.
In a large pan, brown meat and drain fat. Add water, tomato paste, onions, mushroom, 2 tablespoons parsley, oregano, salt, sugar and garlic. Simmer uncovered for 30 minutes, stirring occasionally.
Brown hamburger and drain; add chili and soup. Thaw tortillas so they will come apart; dip them in sauce and line bottom of a dish with half of them. Add 1/2 of meat mixture; sprinkle meat, onion and cheese in layers. Bake at 350° for 30 to 45 minutes.
Prepare cake as directed on package. Bake in a 9 x 13-inch pan. Cool in pan for 15 minutes. Dissolve gelatin as directed on package.
Cut meat into small cubes and brown in oil. Add onion and green pepper. Saute until lightly browned. Add seasonings, tomatoes and tomato sauce. Cover and simmer gently 40 to 45 minutes. Add carrots, potatoes and water to cover vegetables. Cook 20 to 30 minutes or until veggies are tender.
Combine mayonnaise, orange juice, poppy seed and sugar in bowl; stir. Gently toss spinach and strawberries together. Drizzle poppy seed mixture over spinach and strawberries per serving.
Cook all ingredients in a frying pan until bubbly. Serve as a side dish or as turkey stuffing (let cool before stuffing turkey). Stuffs a 5 to 6 pound turkey. Add 2 pounds ground beef to double recipe.
Combine water, bouillon, celery, onion and potatoes in a heavy pan; bring to a boil. Simmer for 12 to 15 minutes. Add noodles, vegetables, soup and cheese. Simmer on low heat until cheese is melted and soup is thoroughly heated.
Cut cheese into small cubes. Chop eggs. Crumble 3 crackers into bottom of a buttered casserole. Over the crumbs put a layer of cheese, a layer of eggs, a layer of asparagus and a little mushroom soup. Dot with butter but do not salt. Alternate layers until all ingredients are used. Add milk and 3 teaspoons asparagus liquid. Sprinkle extra crackers on top. Bake at 350° for 20 to 30 minutes.
Preheat oven to 425°. Grease muffin cups. Stir together cornmeal, flour and sugar, if desired, in mixing bowl. Combine buttermilk and oil together and add to dry ingredients, stirring until blended. Stir in crumbled bacon. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake 15 to 18 minutes or until golden brown. Makes 12 med. muffins.
Combine all ingredients except lettuce and cheese. Toss in a large bowl slowly adding dressing and cheese; garnish with croutons.
In a large mixing bowl combine the margarine, butter and cream cheese. Add 2 eggs, 1 cup flour and 1 cup sugar. Mix on low speed until blended. Repeat until all ingredients are blended. Add extracts and blend well. Pour batter into a prepared Bundt pan. Bake at 300° to 325° for one hour and 15 minutes or until a wooden toothpick inserted in center comes out clean.
Put 1 1/2 cups sugar	in pan with 2 cups water. Heat until sugar dissolves. Mix all ingredients together. Roll out thin. Spread with oleo. Cover with diced	apples. Sprinkle with nutmeg, sugar and cinnamon. Roll up into a big roll. Slice off about 1-inch thick. Put in sugar water and bake in hot 375° or 400° oven for about an hour.
Layer ingredients in a large bowl in same order as written. Refrigerate. Will stay crispy for 3 or 4 days.
Mix soups and rice together in baking dish. Salt and pepper to taste. Place pieces of fryer on top and bake at 350° for about 1 hour.
Boil potatoes with bay leaf with skins on until tender; set aside until cool and peel and shred.
Place chicken breast halves in a shallow 1-quart casserole. Arrange onion slices over each piece. Combine the next 5 ingredients in a small saucepan; bring to a boil, stirring constantly. Pour sauce over chicken. Cover and bake at 350° for 30 minutes. Uncover; bake for 25 to 30 additional minutes, or until chicken is tender, basting occasionally with sauce. Sprinkle with paprika; garnish with orange slices. Yields 2 servings.
Combine first 6 ingredients and make into patties. Brown on both sides. Combine soup, milk and Kitchen Bouquet. Pour over meat patties. Simmer, covered, for 1/2 to 1 hour until done. Spoon gravy over meat occasionally.
Brown ground beef and drain. Add spaghetti sauce to meat and simmer 10 minutes. Cook spinach as directed and drain. Cook shells as directed and drain. Mix shells with spinach. To this mixture, add the beaten eggs, oil, bread crumbs and Cheddar cheese. Mix well.
Brown and drain hamburger in frying pan. Add tomatoes, zucchini, and desired amount of rice to hamburger. Will probably need to add some water to mixture so rice can cook. Stir and cook mixture until rice and zucchini are tender. Top mixture with shredded cheese and let melt. Serve warm. Can also top with sour cream.
Place ground beef, mushrooms, onion and garlic in microwave-safe dish and cook on High for 8 minutes. Stir occasionally. Into meat mixture add tomatoes and liquid, sugar, tomato paste, salt and Italian seasoning. Cover and cook on High for 8 to 10 minutes, stirring occasionally. Reduce power to Medium and cook 10 more minutes. Stir occasionally. Serve over pasta.
Mix well. Bake in a 9 x 13-inch pan for 40 minutes at 350°. When done, put 1 1/2 cups miniature marshmallows on top and return to oven until melted. Let cool and top with 1 pound powdered sugar, 1/2 cup evaporated milk, 2 tablespoons butter and 4 tablespoons cocoa. Bring milk and butter to boil; pour over cocoa and sugar. Beat until smooth. Spread over cool cake.
Fill buttered slices of bread with mixture. Wrap in foil and freeze. To serve, beat 4 eggs and 2 tablespoons milk together. Crush potato chips. Dip frozen sandwiches into egg mix, then in crushed potato chips. Bake 45 minutes at 300°. Delicious!
Cook apples with the water until tender. Add rest of ingredients (except Equal) and cook until heated through. Remove from heat and cool. Add the Equal and stir. Refrigerate in covered jar. Will keep 2-3 weeks in refrigerator. Good served with ham and beef.
Mix chopped onion and ham loaf together; form 1 1/2-inch balls. Place balls in shallow baking pan. Mix remaining ingredients together and pour over ham balls. Bake at 350° for 45 to 50 minutes, basting occasionally with the glaze.
Butter a cookie sheet. Boil the sugar, water and corn syrup together until a long thread spins from the spoon and the mixture turns light brown. Add the peanuts and heat to boiling again, cooking until the mixture turns a brownish gold. Add the soda, vanilla and margarine. Stir and pour onto the buttered pan. Spread it out as thin as possible. After it hardens and cools, break it into pieces.
Mix all ingredients and chill at least one hour. Serves 4. Equals 1 protein, 1 fruit and 15 optional calories.
Bake potatoes until soft. In large pan, brown meat and drain. Stir in corn, tomatoes, ketchup, pepper and chili powder. Cover and simmer 10 minutes. Slice potatoes and spoon mixture over each potato. Garnish with sour cream, grated cheese and green onions if you want to.
Heat oil in skillet. Add potatoes, salt and pepper. Cook over medium heat until lightly browned, stirring occasionally. Combine flour, mustard and milk in a small bowl. Mix with fork until well blended. Stir milk mixture and ham into potatoes. Cook until mixture thickens, stirring occasionally. Reduce heat. Simmer for 5 minutes longer or until potatoes are tender, stirring occasionally. Yields 6 servings.
Mix chicken pieces, soup, milk and sour cream. Put in greased casserole dish. Mix stuffing, broth and melted margarine and spread over chicken in casserole. Bake 1 hour at 350°.
Mix all ingredients. Bake in unbaked 9-inch pie shell at 350° for 30 to 45 minutes. Makes 1 pie.
Combine lettuce, spinach and sprouts. Pour boiling water over carrots and peas and allow them to blanch for 1 to 2 minutes. Drain. Add chicken, peas and carrots to salad greens.
Cover cucumbers with water. Let stand 6 or 7 days. Pour off water. Rinse good and slice. Add alum. Cover with water and let stand 6 hours. Pour off and rinse. Cover with white vinegar and let stand 6 hours. Pour off. Add sugar and pickling spice (tied in a bag). Don't put any vinegar in it. Let stand in jar for 30 days. Put in jar and process for 10 minutes.
Season steak generously with salt and pepper. Heat 1 tablespoon oil in wok or large skillet over medium-high heat; cook steak in it about 3 to 4 minutes or until browned and no longer pink, stirring frequently. Remove form pan. Keep warm. Add remaining oil, broken pasta and garlic to pan. Carefully toss pasta in oil to coat; cook until pasta is golden brown, stirring constantly. Stir in tomato sauce until well blended. Cover; reduce heat to low. Cook about 10 minutes or until pasta is tender. Combine steak and broccoli with pasta; toss all together. Cover and cook on low until heated through. Serve. Makes 4 servings.
Heat applesauce until warm.	Add raspberry jello and stir until completely dissolved. Add Sprite and orange juice. Chill and serve.
Mix all ingredients together; warm over stove. Place in a chafing dish (to keep warm). Serve with crackers.
Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray; lightly flour.
Line cookie sheet with aluminum foil. Butter the foil and line with saltine crackers. Boil sugar and butter. Pour over crackers. Bake at 400° for 10 minutes. Melt chocolate bits and pour over crust. Top with chopped walnuts. Chill until set, about 1 hour.
Preheat oven to 450°. Clean and seed Ortega chilies. Rinse in cold water; drain. Line greased large lasagna pan with 1/2 of the chilies. Add 1/2 of the cheese. Layer other 1/2 of the chilies; cover with remaining cheese. Beat together the rest of the ingredients, except tomato sauce; pour over top. Put in oven. When bubbly, lower oven to 350° for 25 minutes. Spread the tomato sauce over top; bake another 15 minutes. Serve, refrigerate or freeze. Bring to room temperature. Heat in a 350° oven for 15 to 20 minutes.
Core, trim and shred cabbage. Trim and thinly slice squash. In a large skillet, saute cabbage for 10 minutes in hot oil. Add squash and cook an additional 10 minutes until vegetables are tender.
Mix all ingredients as for pastry. Roll between sheets of wax paper (or press). Line bottom of jelly roll pan with dough. Save some for lattice. Spread dough with jam and nuts and then make lattice over top with reserved dough. Brush with egg and then bake in 350° oven until lightly browned.
Brown pork chops on both sides in their own fat. Cover with sliced vegetables. Mix the next 5 ingredients and sprinkle over vegetables. Add tomato juice. Cover and bake 1 hour in a preheated 350° oven.
Cook bacon in microwave or on stovetop until crisp. Cool, crumble and set aside. Prepare brussels sprouts by cutting off outside leaves, and making an x in the top of the core. Add 2 Tbsp. water in a covered casserole dish with sprouts, and cook in microwave for 6 minutes, or until tender. Sprinkle with salt and pepper to taste. In a saucepan, bring vinegar and brown sugar to a boil. Pour over brussels sprouts. Sprinkle caraway seeds and bacon on top to serve. Makes 4 servings.
Cook broccoli and drain. Arrange in greased baking dish (spray Pam works). Place chicken on top. Combine soup, mayonnaise, lemon juice, curry powder and lemon pepper seasoning. Mix well. Spread over broccoli and chicken. Mix margarine and bread crumbs together and sprinkle on top. Bake 25 to 30 minutes at 350°. Add cheese and bake 5 to 10 minutes longer. Serves 4 to 5.
Cook for 5 minutes the Karo, brown sugar, oleo and salt. Take off stove, add soda. Stir good. Pour over popcorn. Stir very good. Bake in oven at 200°, stirring every 15 minutes for 1 hour.
Mix the 1 tablespoon lemon juice and egg. Mix the 1/4 cup flour, garlic powder and paprika. Dip the chicken in the lemon juice and egg mixture, then into the flour mixture. Saute in the margarine. Mix the bouillon, boiling water and 4 tablespoons lemon juice. Add the chicken. Cover and simmer 20 minutes. Stir 1 tablespoon flour into sauce after removing breasts. Serve over rice.
Slice cucumbers thin and stand in bowl of vinegar and water for 30 minutes, room temperature; drain well. Combine cream cheese, mayonnaise, garlic powder, onion salt and Worcestershire. Cut bread slices in 2-inch rounds, spread lightly with cream cheese mixture. Top with cucumber slice shortly before serving. Garnish with stuffed olive or paprika or both. Makes about 45.
Add hamburg and sausage in a large bowl. Mix well. Add rest of ingredients and mix well. Place into a baking dish. Meat loaf should be about 3 inches thick. Lightly cover with ketchup. Bake in a 350° oven for 1 hour.
Cream sugar with margarine. Add eggs, one at a time, creaming after each addition until light in color. Dissolve soda in buttermilk. Add alternately with flour to creamed mixture, beginning and ending with flour. Add extracts. Pour into greased 10-inch tube pan. Sprinkle with nutmeg. Bake in preheated oven at 325° to 350° for about 15 minutes, or until done.
Bake at 350° for 1/2 hour. May simmer on top of stove until flavors blend if you are in a hurry. May also add Kolbasi (optional).
Brown your ground beef and drain. Cream potatoes. In a casserole dish, put ground beef in the bottom of dish. Open can of creamed corn and put over ground beef (cold) not heated. Put mashed potatoes on top. Ready to serve.
Mix all ingredients together and put in a casserole and bake at 425° for 15 minutes.
Brown ground beef and onion. Add pizza sauce and tomato sauce. Cook noodles approximately 6 to 7 minutes and then drain. Grease pan with butter and then layer ingredients, half of the noodles, then half of meat mixture, sprinkle with half of the cheese and pepperoni, then repeat with noodles, meat, cheese and pepperoni. Bake at 400° for 25 to 30 minutes or until cheese is browned.
Mix soup, mayonnaise, egg, onion and cheese with eggplant. Place in greased 1 1/2-quart casserole (I used long flat glass dish). Cover with cracker crumbs. Dot with butter. Bake for 25 minutes at 350°.
Grease a 3-quart casserole. Sprinkle rice evenly into casserole dish. Arrange chicken on top of rice. Mix soups and water and pour over chicken. Cover with foil and bake. Bake 2 hours at 350°. To serve: Mound rice in center of plate surrounded by chicken pieces. Garnish with parsley.
Melt butter in a small saucepan; add onions and celery. Cook until tender. Add mushrooms. Cook noodles according to package instructions. Mix soups, turkey, celery and onion mixture and chicken broth. When noodles are done, mix in with the turkey mixture. Pour into a casserole dish. Bake in oven at 350° for 20 minutes. Add cheese to top. Bake until cheese is melted.
Beat eggs. Add all other ingredients. Pour into unbaked pie shell. Bake for 35 to 45 minutes at 350°. Filling may seem a little soft in middle, but will set as it cools.
Combine first 3 ingredients. Add the Jell-O gelatin (any flavor) until dissolved into mixture.
Toss together ingredients. Leave chips and dressing until you are ready to serve, otherwise chips become soggy.
Chop vegetables fine. Mix with salt and sugar. Put spices in cheesecloth bag. Simmer in vinegar for 30 minutes. Cool and pour over vegetables. Let stand overnight. In the morning, remove bag of spices and heat to boiling point. Pack in hot, sterilized jars and seal at once.
Cream shortening, eggs and vanilla. Add flour, soda, salt and sugars and mix well. Add nuts and oatmeal. Form into rolls and chill overnight. Slice and bake at 350° for 10 minutes.
Sift into a mixing bowl the flour. Cut in margarine and oil. Dissolve in water the yeast and sugar. Add to flour mixture, then add buttermilk. Work together with a large spoon until all flour is moistened. Cover bowl and store in refrigerator. When ready to use, take out amount desired. Roll out on floured board to 1/2-inch thickness. Cut with biscuit cutter. Place on greased sheet. Bake 12 minutes or brown in a 400° oven. This recipe makes 3 dozen light flaky biscuits. The dough will keep for several weeks in the refrigerator.
Brown and crumble meat. Combine in large crock pot and cook on low setting for 3-5 hours.
Lay the chicken in a buttered casserole dish. Mix all other ingredients together and pour over chicken. Cover and bake at 350° for 1 hour or until the chicken is done and the water is absorbed.
Cook noodles, then let cool. Add the remainder of ingredients. Toss and serve. Add the seasoning to taste.
Combine sugar, milk, margarine and corn syrup. Cook to soft ball stage. Remove from heat and add peanut butter and vanilla and beat until thick. Add walnuts. Pour into buttered platter.